Turbut rostyd in sauce
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 "Turbut rostyd in sauce". [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:

Turbut rostyd in sauce. Cut a way the fynes of the turbut & cut the fysch in maner of a hastelyng put hit on a rounde broche when hit ys halfe rostyd cast ther yn smal salt take vergeus or venygger & wyn & poudyr of gynger & a lytyll canell & cast ther on in the rostyng & have a vessell ther undyr to kepe the styllyons down & cast hit on aghen when hit is rostyd ynowghe hete the same sause & cast hit on the fisch yn dischys al hote.



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]

turbot
fish
salt
verjuice
vinegar
wine
podour
ginger
cinnamon


[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]

turbut: Turbot (Scophthalmus maximus). A large, flat saltwater fish.


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:63>. Accessed on August 20, 2019, 4:31 pm.




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