Pike boyled
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 "Pike boyled". [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:

Pike boyled. Take and make sauce of faire water, salt, and a litull Ale and parcelly; and then take a pike, and nape him, and drawe him in the bely, And slytte him thorgh the bely, bak, and hede and taile, with a knyfe in to (Note: i.e. two.)peces; and smyte the sides in quarters, and wassh hem clene; And if thou wilt have him rownde, schoche him by the hede in the backe, And drawe him there, [correction; sic = MS. there &] And skoche him in two or iij. peces (Note: Douce MS. placys) in the bak, but no3t thorgh; And slyt the pouuche, (Note: i.e. poche of a fish, see below) And kepe the fey or the lyuer, and kutte awey the gall. And whan the sauce biginneth to boyle, skem hit, And wassh the pike, and cast him there-in, And caste the pouche and fey there-to, And lete hem boyle togidre; And then make the sauce thus: myce the pouche and fey, in (Note: Douce MS., and Harl) a litul gravey of the pike, And cast there-to pouder of ginger, vergeous, mustarde, and salt, And serue him forth hote.



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 to seth a pyke. Kyll hym yn the hede styke and take a handfull of grete salt rub hym tyll the flewme goo fro hym opyn hym at the belly and take owte the refete and take oute the gall and stryppe all the small guttes and cast them a Way and save the grete gutte. Take A fayre clene panne And a quarte of fayre Water take new ale a quarte and a dyshe full of este and take ii. handefull of salt and cast ther yn Take a lityll gynger and synamom and cast þer to rosemary mageron tyme and percelly and a lityll savery and breke all thes herbes in two and cast yn the panne yf he be not Well refete cast yn a lityll suete botter but seth hit. [Gentyll manly Cokere (MS Pepys 1047)]

[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
salt
ale
parsley
plaice
fish
podour
ginger
verjuice
mustard


[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]

vergeous: Verjuice. The juice of unripe grapes or sometimes apples. Used for its acidity and sour taste.


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:408>. Accessed on October 15, 2019, 3:26 pm.

Searchable index of "Gentyll manly Cokere (MS Pepys 1047)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?genty:27>. Accessed on October 15, 2019, 3:26 pm.




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