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


Introduction
This entry is a re-creation of a recipe from Recipes from the Wagstaff Miscellany (England, 1460), entitled "Gingaudre". [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:

Gingaudre. Take the hedde of hake fysch the sound and the lever do hit in a pott to gadyr make clene the poke of the sayd hake and do hit ther to sethe hit well in brothe of the selfe fisch or fayre watyr tyll hit be tendour then take yt up lay hit on a bord peke a wey the bondys & safe the fysch hole dyse the lever & the sound yf the poke be not tendour y now sethe hit bettyr and do hit to gedyr kut white brede temper hit with the same brothe and wyne draw hit thorow a lyour put yn a pott put ther to poudyr of pepyr gynger and poudyr of canell and a good colour of sandryn set hit on the fyre ster hit when hit boyleth put hit in the fysch and ster hit esely for brekyng and sesyn hit up with powdyr of gynger and a lytyll venyger & salt then lete hytt no more boyle thu may yf thu wilte take the sound and the lever & the poke of the codlyng and make hit in the same manere.



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]

lij - Gyngaudre. Take the Lyuerys of Codlyngys, Haddok, Elys, or the Hake hed, or Freysshe Mylwell hedys, the Pouches, and the Lyuerys, an sethe hem in fayre Water; than take hem vp on a fayre bord, and mynce smal the pouches; than take gode freysshe brothe of Samoun, or Turbut, or of Elys, and cast the mynced pouches ther-to, and pouder Pepyr, and let boyle; than take the brothe, the pouches and the lyuerys wer sodoun in, in a stipe (Note: ? meaning) or on fayre brede, and draw thorw a straynoure, and than mynce the lyuer in fayre pecys; and whan the pouches haue boylid, an the licoure, caste the leuer ther-to, an let boyle a whyle: than caste ther-to the lyuerys, Wyne, Venegre, Safroun, Salt, and late it boyle a whyle, and serue forth that rennyng. [Two Fifteenth-Century Cookery-Books]

Gyngautrey. (Note: Harl. MS. Gyngantrey) Take paunches and lyuers of a codlyng, or haddok, or elles kelyng, and seth hem in faire water; And take hem vppe on a faire borde, and myce the panches small; And then take fressh broth of fressh Salmon, or of eles, or of turbut, and cast the myced paunches there-to, And pouder of peper, and lete boyle; And then take the broth that the paunches and lyuers were y-sodde in, And stepe there-in faire brede, and drawe hit thorgh a streynour; And then myce the lyuers in faire peces; And whan the paunche hath wel y-boyled in the licour, (Note: Douce MS. adds: cast the liour ther-to and lete buille awhile, and then; the liour being the brede and broth) caste the lyuers thereto, and lete boyle a while; And serue hit forth hote for gode potage; and late hit be som-dele rennynge. [Two Fifteenth-Century Cookery-Books]

Gyngawtre. Take the pake (a quantity) of the lyver of hake, or of codlynge, or of hadok, and parboyle hit well; then take hit up and dyse hit smal (cut it small as dice); and do hit in a postenet, and do therto the fatte of the brothe and wyn, and take light bred, and drawe hit up with the brothe nentz to thik (not too thick); and do therto galentyne a lytel, and pouder of clowes, and of maces, and let hit boyle, and colour hit grene, and serve hit forthe. [Ancient Cookery [Arundel 334]]

Gyngawdry. XX.IIII. XIIII. Take the Powche and the Lyuour of haddok, codlyng and hake and of ooþer fisshe, parboile hem, take hem and dyce hem small, take of the self broth and wyne, a layour of brede of galyntyne with gode powdours and salt, cast þat fysshe þerinne and boile it. & do þerto amydoun. & colour it grene. [Forme of Cury]

[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
fish
liver
broth
bread
wine
podour
pepper
ginger
cinnamon
vinegar
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]

hake: A type of fish, similar to cod but with a coarser grain and sligtly stronger flavor.


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 "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:13>. Accessed on October 20, 2019, 1:30 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:52>. Accessed on October 20, 2019, 1:30 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:381>. Accessed on October 20, 2019, 1:30 am.

Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:117>. Accessed on October 20, 2019, 1:30 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:93>. Accessed on October 20, 2019, 1:30 am.




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