To make tattes or balde meates for fish daies.
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from The Second part of the good Hus-wiues Iewell (England, 1597), entitled "To make tattes or balde meates for fish daies.". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To make tattes or balde meates for fish daies.. TAke your dish and annoint the bottom well with butter, the[n] make a fine past to the bredth of the dish, and lay it on the same dish vpon the butter, then take Béetes, Spinage, and Cabbadges, or white Lettice, cutting them fine in long péeces, then take the yolkes of viii. rawe egges, and six yolkes of hard Egges, with small Raisons and a little Cheese fine scraped, and grated bread, and thrée or four dishes of Butter melted and clarified, and when you haue wrought it togeather, season it with Sugar, Sinamon, Ginger and salt, then lay it vpon your fine past spreading it abroad, then the couer of fine paste being cut with prettie work, then set it in your ouen, bake it with your dish vnder it and when it is enough, the[n] at the seruing of it you must newe paste the couer with Butter, and so scrape suger vppon it, and then serue it foorth.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "The Second part of the good Hus-wiues Iewell". Medieval Cookery.
  <>. Accessed on April 2, 2020, 12:31 pm.

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