Salmon fressh boiled
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 "Salmon fressh boiled". [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:

Salmon fressh boiled. Take a fressh Salmon, and drawe him in the bely; and chyne him as a swyne, and leche him flatte with a knyfe; and kutte the chyne in ij. or in .iij. peces, and roste him on a faire gredryn; and make faire sauce of water, parcelly, and salt. And whan hit begynneth to boyle, skem it clene, and cast the peces of salmon there-to, and lete hem sethe; and then take hem vppe, and lete hem kele, and ley a pece or ij. in a dissh; and wete faire foiles of parcely in vinegre, and caste hem vppon the salmon in the dissh; And then ye shall serue hit forthe colde.



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]

salmon
pork
water
parsley
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
[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:411>. Accessed on July 17, 2018, 11:40 pm.




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