Pykes or elys in ballocbroth
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 "Pykes or elys in ballocbroth". [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:

Pykes or elys in ballocbroth. Splett pykes scale hem clene & culpon eles small put hem yn a potte put ther to onyons mynsyd grete & herbes sese hem up with a lyour of bredd and put to hem stockefysch put ther to macys & clowys and powdyr of canell y nowe and a lytyll saveryn and put to hem stockfysch a qutte lyk un to and lete the pyke seth in a esy sause & serve hole pykys for lordys & quarters for othir men & culpons loke they be sesynde yn kynde and put broth y now upon the pyke & serve hym forth.



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]

seafood
onions
herbs
bread
stockfish
mace
cloves
podour
cinnamon
broth


[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]

stockefysch:
macys: Mace.


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:15>. Accessed on November 20, 2019, 9:42 am.




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