Sole, boiled, rost, or fryed
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 "Sole, boiled, rost, or fryed". [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:

Sole, boiled, rost, or fryed. Take a sole, and do awey the hede, and drawe him as a plais, and fle him; And make sauce of water, parcelly and salt; And whan hit bygynneth to boile, skeme it clene, and lete boyle ynogh. And if thou wilt haue him in sauce, take him whan he is y-sodde; or elles take him rawe and drawe him, and scale him with a knyfe, And ley him vppon a gredryn, and broile him. And take wyne and pouder of Canell, and lete boyle a while, And caste there-to pouder ginger, And vergeous; and caste the sauce on the sole in the dissh, And serue him forthe hote. Or elles take a sole, and do a-wey the hede; drawe him, and scalde him, and pryk him with a knyfe in diuerse places for brekyng of the skyn; And fry it in oyle, or elles in pured buttur.

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]

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 December 14, 2019, 8:35 pm.

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