lx - Trype of Turbut or of Codelynge
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by [name]

This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "lx - Trype of Turbut or of Codelynge". [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:

lx - Trype of Turbut or of Codelynge. Take the Mawes of Turbut, Haddok, or Codelyng, and pyke hem clene, and skrape hem, and Wasshem clene, and parboyle hem in gode Freysshe brothe of Turbut or Samoun, or Pyke; than kytte Percely smalle, and caste ther-to, and kytte the Mawys of a peny brede, and caste alle togederys in-to a potte, and let it boyle to-gederys; and whan they bin sothin tendyr, caste ther-to Safroun, and Salt, and Veryous, and pouder Gyngere, and serue forth [correction; sic = f].

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]

turbut: Turbot (Scophthalmus maximus). A large, flat saltwater fish.

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Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:60>. Accessed on July 5, 2020, 5:33 am.

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