Breme or Roche 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 "Breme or Roche 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:

Breme or Roche boiled. Take a Breme or a roche, and scalde him in water, and drawe him the side by the hede, and scocche (Note: Harl. scorche; Douce MS. scocche) him in the side in two or thre places, but not thorgh, and seth him in water, ale, and salt, and serue him forth hote; the sauce is vergyussauce or sauce ginger.



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]

BREAM is cooked in water, eaten with green sauce: and roasted with verjuice. [Le Menagier de Paris]

For bream cooked in water, with sour pepper of pepper, cinnamon and ginger, tempered with verjuice. And put with the meat of a fish on the fire in a pan in pieces. [Enseignements qui enseingnent a apareillier toutes manieres de viandes]

[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
ale
salt
ginger


[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]

breme: A general term for a number of species of freshwater and saltwater fish.


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:418>. Accessed on April 4, 2020, 4:31 pm.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:363>. Accessed on April 4, 2020, 4:31 pm.

Searchable index of "Enseignements qui enseingnent a apareillier toutes manieres de viandes". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ensei:41>. Accessed on April 4, 2020, 4:31 pm.




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