Breme rost ensauce
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 rost ensauce". [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 rost ensauce. Take a breme, and scald him, (but no3t to moche,) and drawe him in the bely, and pryk him thorgh the chyne bon ij. or iij. (Note: twies or thries) with a knyfe, and roste him on a gredire. And take wyne, and boile hit, and cast there-to pouder ginger, vergeous, and salt, and cast on the breme in a dissh, and serue him forth hote.



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]

seafood
wine
podour
ginger
verjuice
salt


[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.
vergeous: Verjuice. The juice of unripe grapes or sometimes apples. Used for its acidity and sour taste.


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:419>. Accessed on October 19, 2019, 10:37 pm.




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