Haddok yn Cyve
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 "Haddok yn Cyve". [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:

Haddok yn Cyve. Ta Draw a haddok yn the bely yf he be large cut of the hedde & rost the body on a rost yryn till hit be ynoghe stepe brede in broth of samon or of othir god fisch draw with the broth of thyn lyvr hew percelley & do ther to a grete dele of rede wyne hole clovys macys poudyr of pepyr & a grete dele of canell & thelyver of the haddok & the pouch clene shavyn boyle hit take up the pouch & the lyver & do hit to gadyr hewyn small yn a pott & reysons of corauns safron & saunders & salt boyle hit & sesyn hit up with pouder of gynger and vergeys do a wey the skyn of the haddok lay hym on a chargeour poure the gyve a bovyn and serve hit 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
bread
broth
salmon
fish
liver
parsley
wine
mace
podour
pepper
cinnamon
raisins
currants
saffron
sandalwood
salt
ginger
verjuice


[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]

macys: Mace.
saunders: Saunders, also known as Red Sandalwood (Pterocarpus santalinus). Used as a red colorant.


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:176>. Accessed on February 22, 2020, 6:29 pm.




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