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

This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "ffloundres 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:

ffloundres boiled. Take floundres, and drawe hem in the side by the hede, and seth (Note: Douce MS. scocch) hem, and make sauce of water and salt, and a good quantite of ale; And whan hit biginneth to boile, skeme it, and caste hem there-to; And late hem sethe, and serue hem forth hote; and no sauce but salt, or as a man luste.

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 boyle Flounders, or Goodgeons, on the French fashion. BOyle a pint of white wine, & a pint of faire water, a few sweet Hearbs, tops of yong Time, sweet Marioram, winter Sauory, tops of Rosemary, a peece of whole Mace, a little Parsley pickt small: when all is boyled well together, put in your Fish, and scum it well. Then put in a little crust of Maunchet, a quarter of a pound of sweet Butter. Season it with Pepper, and Uergis, and so serue it in. [A NEVV BOOKE of Cookerie]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:416>. Accessed on July 8, 2020, 7:43 pm.

Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:5>. Accessed on July 8, 2020, 7:43 pm.

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