A Troute baked or minced.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Second part of the good Hus-wiues Iewell (England, 1597), entitled "A Troute baked or minced.". [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:

A Troute baked or minced.. TAke a Troute and seeth him, the[n] take out all the bones, then mince it verie fine with thrée or foure dates minced with it, seasoning it with Ginger, and Sinamon, and a quantitie of Suger and Butter, put all these together, working them fast, the[n] take your fine paste, and cut it in thrée corner waies in a small bignesse, of foure or fiue coffins in a dish, the[n] lay your stuffe in them, close them, and so bake the[n] and in the seruing of the[n] baste the couers with a little butter, and then cast a little blaunch pouder on them, and so sarue it foorth.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

trout
bones
dates
ginger
cinnamon
sugar
butter
pastry
pie_crust
podour


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "The Second part of the good Hus-wiues Iewell". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?secon:70>. Accessed on April 2, 2020, 12:37 pm.




Home : Recipes : Menus : Search : Books : FAQ : Contact