Elys in Sorre
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Elys in Sorre". [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:

Elys in Sorre. Take eles, and fle hem, and choppe hem in faire colpons, And wassh hem clene, and putte hem in a faire potte; and then take parcelly, oynons, and shrede togidre to the eles; And then take pouder of peper, and (Note: Douce MS. adds: canelle, and clowes and maces, and cast ther-to, and take fressh, betweenand and broth.)broth of fissh, and set hit ouer the fire, and lete hem boyle togidre; And then take a lofe of brede, and alay the brede in the the same broth, And drawe hit thorgh a streynour; And whan the eles ben almoost y-sodde ynowe, caste there-to; (Note: Douce MS. adds: and alay hit ther-with, and cast wyne ther-to and lete hem buille to-gederys: and then take hem vppe fro the fyre and cast ther-to wyne, andc.; ) And lete hem boile togidre; and take hem vp fro the fire, and cast ther-to salte, vinegre, And serue hit forth.

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]

Eles in sorry. Take eles and cut hom on culpons, and wassh hom, and take a potte, and do therin faire watur, and a lytell wyne and onyons mynced, and gode herbes, and let hit sethe; then do thi fysshe therto, and pouder of ginger and of canell, and colour hit withe faunders, and serve hit forthe. []

Eles in surre. Take eles culponde (cut in pieces) and clene wafshen, and sethe hom with half wyne, half water; arid cast therto onyons mynced, clowes, maces, pynes, railinges of corance ; and draw up a Hour therto of chippes of bred steped in wyne ; then carte therto pouder of pepur, and afterward the Hour, and also saunders and saffron; and in the scttynge doune put therto pouder of ginger, andofcanel medelet (mingled) with a lytel vinegur, and serve hit forthe. []

[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]

seafood
parsley
onions
podour
pepper
cinnamon
cloves
mace
broth
fish
bread
wine
salt
vinegar

[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
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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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:359>. Accessed on December 6, 2024, 3:00 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:103>. Accessed on December 6, 2024, 3:00 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:193>. Accessed on December 6, 2024, 3:00 am.