Sauce for stokefysshe
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 "Sauce for stokefysshe". [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:

Sauce for stokefysshe. Take faire brothe of elys, other of pyke, or els of freysshe Samon, and strayne it thurwe a straynour: and take faire percely, and hewe it smal, and put the brothe and the percele in-to a faire erthyn vessel; and put ther-to poudre gingere, and a litil verious, and lete boile to-gedre. And thanne take faire sode stockefysche, and ley it in faire hote watre: and whanne thou wilt serue it forthe, take the fysshe fro the watre, and ley it in a clene disshe; and cast the sauce al hote ther-on, and serue it forth.



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]

Stokfissh in sauce. Take faire broth of elys, or pike, or elles of fressh samond, And streyn hit thorgh a streynour; and take faire parcelly, And hewe hem small, And putte the broth and the parcelly into an erthen potte, And cast therto pouder ginger, and a litul vergeous, And lete hem boyle to-gidre; and then take faire sodden stokfissh, and ley hit in hote water; and whan thou wilt serue it forth, take the fissh fro the water, and ley hit in a dissh, And caste the sauce al hote there-on, and serue it forth. [Two Fifteenth-Century Cookery-Books]

[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]

stockfish
broth
seafood
salmon
parsley
podour
ginger
verjuice
fish


[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]

stokefysshe:


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:448>. Accessed on November 21, 2019, 12:47 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact