lx - Trype of Turbut or of Codelynge
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 "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:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[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]

turbot
seafood
broth
salmon
parsley
bread
saffron
salt
podour
ginger


[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.


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:60>. Accessed on November 20, 2019, 4:13 am.




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