Breme rost ensauce
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by [name]

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


[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.

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Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on May 30, 2020, 10:50 pm.

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