Sauce for stokefysshe
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 "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]

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


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Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on July 5, 2020, 10:05 pm.

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