Dyghtyng of All Maner of Fisch Trought Boyled
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Recipes from the Wagstaff Miscellany (England, 1460), entitled "Dyghtyng of All Maner of Fisch Trought Boyled". [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:

Dyghtyng of All Maner of Fisch Trought Boyled. Take a troughte nape hym yn the hedde make the sauce of fayre watyr percelley & salt when hit be gynnyth to boyle scome hit clene draw the troughte at the bely yf thu wilt have hym rounde cut hym at the bakke yn twe placys or iij & draw hym at the thorthe nexte the hedde as thu doust a round pyke and the sauce ys vergeys serve hym cold couch on foyles of percelley or els sethe the pouch as thu dost the pouch of the pyke & mynse hit with g[?]y and poudyr of gynger and serve hit forth.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:169>. Accessed on June 3, 2020, 12:11 pm.

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