Pike in brase
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 in brase". [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 in brase. Take Canell, a quarte of wyne, and a litull vinegre, And stepe there-yn tendur brede; and thrawe it thorgh a streynour, And lete boyle with pouder of peper; And take the pike, and roste him splat on a gredire ynogh; And cast to the sauce then, with pouder of ginger and sugur; And ley the pike in A charger, the wombe side vpward; and then caste the sauce there-on al hote, and so serue him 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]

To mak a pik in Brasye tak and rost a pik then tak almondes and bray them in a mortair and temper them with wyne and streyne them then tak mynced onyons clowes and poudur and sugur canelle pepper guinger venygar salt and let it boile and serue it. [A Noble Boke off Cookry]

To mak pik in brasselle chope the pik when he is slit out and let the gebenes hong eche by othere then cast ther on salt and rost it on a gredirn and mak a cerip of the graue of the pik with sugur clowes maces pynes and alay it with chips of bred draw with wine pouder guingyure canelle and colour it with saffron put ther to venygar then lay the fishe in a chargiour and pour on the ceripe and serue it and in the same manner ye may mak tenches in celik. [A Noble Boke off Cookry]

PYKES IN BRASEY. C. VII. Take Pykes and undo hem on þe wombes and waisshe hem clene and lay hem on a roost Irne þenne take gode wyne and powdour gynger & sugur good wone & salt, and boile it in an erthen panne & messe forth þe pyke & lay the sewe onoward. [Forme of Cury]

.Cv. Pykes in brasey. Take pykes & undo hem on the wombes & waische hem clene & lay hem on a rost yrne, thenne take gode wyne & poudour ginger, & suger gode wone & salt & boyle hit in an erthen panne & messe forth the pyke & lay the sew onoward. [Fourme of Curye [Rylands MS 7]]

To mak a pik in Brasye tak and rost a pik then tak almondes and bray them in a mortair and temper them with wyne and streyne them then tak mynced onyons clowes and poudur and sugur canelle pepper guinger venygar salt and let it boile 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
cinnamon
wine
vinegar
bread
podour
pepper
ginger
sugar


[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 "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:409>. Accessed on November 17, 2019, 6:30 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:132>. Accessed on November 17, 2019, 6:30 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:106>. Accessed on November 17, 2019, 6:30 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:106>. Accessed on November 17, 2019, 6:30 am.




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