[Red] gurnard
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 "[Red] gurnard". [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:

[Red] gurnard, red mullet, [grey] gurnard. Clean it through the belly, wash it very well, put it in the pan with some salt on top and then some water, and cook it. Eat it with Cameline [Sauce]. If you wish to eat it roasted, split the shoulders along the back, wash it, and roast it. Plunge it repeatedly in verjuice, sprinkle Spice Powder on top, and eat it with verjuice. If you wish it in a pie, eat it with Cameline [Sauce].



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]

Gurnard. Take hym and slytte A litill the wombe And take owte the guttys and and seth hym in sauce of salte water and ale the sauce is pepur And vyneAger. [Gentyll manly Cokere (MS Pepys 1047)]

[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
salt
verjuice
podour
pies


[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]

gurnard: Gurnard. Any of a number of species of fish that crawl over the ocean floor using highly developed pectoral fins.


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:115>. Accessed on August 23, 2019, 8:08 pm.

Searchable index of "Gentyll manly Cokere (MS Pepys 1047)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?genty:25>. Accessed on August 23, 2019, 8:08 pm.




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