Perche boiled
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Perche 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:

Perche boiled. Take a perche, and drawe him in the throte, and make to him sauce of water and salt; And whan hit bigynneth to boile, skeme hit and caste the perche there-in, and seth him; and take him vppe, and pul him, and serue him forth colde, and cast vppon him foiles of parcelly. and the sauce is vinegre or vergeous. (Note: Douce MS. vert sauce.)

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]

PERCH should be cooked in water, and eaten with green sauce. []

PERCH should be cooked in water without being scaled, and then skinned: vinegar, and parsley may be added; fried it is put in sauce. []

To boylle a perche draw hym at the gills and let the belly be hole and mak a stiff sauce of water and salt and ale and when it boilithe cast in the perche and let it sethe and scrape of the skyne and lay it in a disshe and let the hed and the taile be on straw on padley and serue it with venyger. []

To boylle a perche draw hym at the gills and let the belly be hole and mak a stiff sauce of water and salt and ale and when it boilithe cast in the perche and let it sethe and scrape of the skyne and lay it in a disshe and let the hed and the taile be on straw on padley and serue it with venyger. []

Perch Boyled. Draw a perche at the gyll lett the bely be hole make a styfe sauce of watyr & salt & yf thu wilt thu may put to ale when hit boyleth scome hit clene & cast yn the perch & let hym boyle well then strip the skyn on both sydys & let the gedde be on and the tayle then ley hym on disches & strew on foyles of percelley serve forth cold & serve hym with venygger. []

[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
parsley
vinegar
verjuice

[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:415>. Accessed on April 20, 2024, 9:06 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:359>. Accessed on April 20, 2024, 9:06 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:120>. Accessed on April 20, 2024, 9:06 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:184>. Accessed on April 20, 2024, 9:06 am.