Lamprey I-bake
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "Lamprey I-bake". [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:

Lamprey I-bake. Take and make a faire rounde coffyn of paast; and then take a fressh lamprey, and lete him blode .ij. fingers within the nauell, And lete him blode in a vessell, and lete him dy in the same blode; And then take browne brede, and kut hit, and stepe hit in vinegre, and drawe hit thorgh a streynour; and then take the same blode, and pouder of Canell, And cast there-to, til hit be browne; And then cast thereto a litul pouder of peper and salt, and a litull wyne, that hit be not to stronge with vynegre; And then skald the lamprey, and pare him clene, and couche him rounde in a coffyn; and then caste al the sewe rownde abought vppon him in the coffyn til hit be couered; And then couer the coffyn, and hele hit with a lydde aboue, save a litul hole; and at the hole blowe in the coffyn with thi mouthe a good blast of wynde; and sodenly stoppe the hole, that the wynde abide within the coffyn, to ryse up the cofyn that he fall not a-downe. And whan hit is a litul y-harded in the oven, prik the coffyn with a pyn, for (Note: against, to stop) brestyng (Note: Douce MS.; brennyng, Harl)of the coffyn; And lete bake ynowe, And serue it forthe colde. And whan the lamprey is ytake oute of the coffyn, and I-ete, (Note: eaten.) take the sirippe oute of the coffyn, and put hit in a chargeour, and caste wyne there-to, And pouder of ginger, And lete boyle ouer the fire; And take paynmain, and kutte hit and wete hit yn, And ley the soppes yn the coffyn of the lamprey, And cast the sirippe aboue, and ete it so/



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]

For lamprays bakun. Fyrst scalde þy lamprays fayre and wele, As I tolde byfore, so have þou cele. Soþun, rere a cofyne of flowre so fre, Rolle in þo lampray, as hit may be. Take mynsud onyons þer to, gode wonne, But fyrst take powder of peper, anon Of maces, cloves and graynys also, And dates al hole þou take þerto, Poure rede wyne þerto þou schalle, Coloure hit with safrone and closen alle. In myddes þo lydde an tuel þou make, Set hit in þo ovyn for to bake. 3ete take hit oute, fede hit with wyne, Lay on þo tuel a past fulle fyne, And bake hit forthe, as I þe kenne, To serve in sale before gode menne. [Liber cure cocorum [Sloane MS 1986]]

Lamprons ybake. Take lamprons, and scalde hem with hey; and make faire paaste, and couche ij. or iij. lamprons thereon, with pouder ginger, salt and peper, and lete bake; And leche samon in faire brode peces, and bake hem in the same maner. [Two Fifteenth-Century Cookery-Books]

To bak a lampry tak and skale hym and rere your coffyn of good floure then tak pouder of pepper clowes maces onyons mynced dates and red wine then roll up the lamprey and put in saffron and close thy coffyn and lett a towelle be on the lid and feed yt with wyne then set it in the oven to bak and serue it. [A Noble Boke off Cookry]

To bake a Lawmpray. Recipe & make a rownd cophyn of past; þan tak a fresh lawmpray & lat hym blode. Þan take brown brede and stepe it in vynegre, & lat þe lawmpray dy in his awn blode, & strene þe brede & þe vinegre; þan take þe blode & powdyr of canell, & cast þerto til it browne, & cast þerto powder of peper & salt, & wyne, a lityl, þat it be not to strong of þe vinegre; & skald þe lawmpray & payr hym clene, & cowch hym in þe cophyn & couer it with a lyd safe a lityl hole. At þe hole blow in with þi mowth a gode blast of wynd, & sodainely stop þe hole [þ]at þe wynd may abide þerin, & rayse vp þe cophyn þat it fall not down; & when it is a lityll hard prik it, & lat it bake enogh, & serof of it forth cold; & when þe lawmpray is enogh tak it oute of þe owen. [Thomas Awkbarow's Recipes (MS Harley 5401)]

To bak a lampry tak and skale hym and rere your coffyn of good floure then tak pouder of pepper clowes maces onyons mynced dates and red wine then roll up the lamprey and put in saffron and close thy coffyn and lett a towelle be on the lid and feed yt with wyne then set it in the oven to bak and serue it. [A Noble Boke off Cookry]

[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
pie_crust
blood
bread
vinegar
podour
cinnamon
pepper
salt
wine
ginger
wheat


[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]

coffyn: A pastry crust, often freestanding and rectangular.


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 "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:399>. Accessed on August 22, 2019, 4:03 am.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:92>. Accessed on August 22, 2019, 4:03 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:247>. Accessed on August 22, 2019, 4:03 am.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:83>. Accessed on August 22, 2019, 4:03 am.




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