Bream
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.), entitled "Bream". [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:

Bream. Cooked in water; eaten with Green Sauce. Roasted; eaten with verjuice. In a pie, powdered with spices; eaten with fine salt.



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]

224. SEA BREAM. The sea bream is eaten boiled with your orange juice, and your broth, and pepper, and ginger if they want it. It is also cooked roasted on the grill with your oil, and then your orange juice, and your pepper, and fried with your oil and orange juice and pepper.

And also in escabeche like the pandora. [Libre del Coch]

BREAM, "BAITTE" is scalded, cooked in water, eaten a la cameline or put in pastry with powdered spices. [Le Menagier de Paris]

30. And for the fresh sea-bream: to give understanding to those who will prepare it take their sea-bream and make it into fair pieces, and then wash them very well and put them to cook in fair large cauldrons according to the quantity which you have, in half wine and half water, and with salt. And then take white bread and cut it into rounds and put on the grill, and then put it to soak in good claret wine and vinegar according to the quantity which you are making of the sauce. And take your spices: a great deal of good cinnamon, ginger, grains of paradise, cloves, nutmeg, mace, galingale and a little pepper, and let it be well and cleanly strained into a fair clean pot, and put in salt according to the quantity of the sauce which you have; and then put it to boil, and have the stuff stirred by someone with a fair spoon so that it does not burn. And when your sea-bream is cooked draw it out onto a fair board and then skin it very well and then make it into fair slices; and when it comes to the sideboard put it onto fair serving dishes and the said sauce on top as it should be. [Du fait de cuisine]

For bream cooked in water, with sour pepper of pepper, cinnamon and ginger, tempered with verjuice. And put with the meat of a fish on the fire in a pan in pieces. [Enseignements qui enseingnent a apareillier toutes manieres de viandes]

BREAM, "BAITTE" is scalded, cooked in water, eaten a la cameline or put in pastry with powdered spices. [Le Menagier de Paris]

[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]

seafood
verjuice
pies
salt


[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]


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 "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:102>. Accessed on August 23, 2019, 7:54 pm.

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:224>. Accessed on August 23, 2019, 7:54 pm.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:418>. Accessed on August 23, 2019, 7:54 pm.

Searchable index of "Du fait de cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?dufai:29>. Accessed on August 23, 2019, 7:54 pm.

Searchable index of "Enseignements qui enseingnent a apareillier toutes manieres de viandes". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ensei:41>. Accessed on August 23, 2019, 7:54 pm.




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