Sauce for stokfysshe in an-other maner
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 stokfysshe in an-other maner". [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 stokfysshe in an-other maner. Take curnylles of walnotys, and clouys of garleke, and piper, brede, and salt, and caste al in a morter; and grynde it smal, and tempre it up with the same brothe that the fysshe was sode in, and serue it forthe.



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]

XIII - Little broth for fish. Take the fish and boil it, then take parsley and walnuts and the crumb of bread and grind it all together, and take sweet and strong spices and let it boil altogether and put it over the fish and it is good, perfect etc. [Libro di cucina / Libro per cuoco]

[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
walnuts
cloves
garlic
pepper
bread
salt
broth
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]

stokfysshe:


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:449>. Accessed on October 14, 2019, 8:22 am.

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:13>. Accessed on October 14, 2019, 8:22 am.




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