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Plays in cynee (Place in Spiced Bread Sauce)
Plays in cynee (Place in Spiced Bread Sauce) is a traditional Medieval recipe for a classic dish of fried plaice fillets served in a spiced bread, broth and vinegar sauce base. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Place in Spiced Bread Sauce (Plays in cynee).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesBread RecipesBritish RecipesEnglish Recipes
Original Recipe
Plays in cynee ·
(from A Forme of Cury)
Ꞇe plays +̅ myꞇe ē ꞇo pecys +̅ fry ē oyle · ꝺrawe a lyo of bɼede +̅ goꝺe bɼoꞇ +̅ ỽynegꝯ +̅ ꝺo þꝰꞇo pouꝺo · ꝫ̅ꝫ̅ · peꝑ +̅ canel +̅ ſalꞇ +̅ colo iꞇ wꞇ ganꝺy grene +̅ loe þꞇ iꞇ be noꞇ ꞇo ſtonꝺyng ·
Translation
Place in Spiced Bread Sauce
Take plaice and chop to pieces and fry them in oil. Strain a liaison of bread and good broth and vinegar and add to this powdered ginger, pepper and cinnamon and salt. Colour it with green goose fat and ensure that it's not cooked too stiff.
Modern Redaction
The 'green goose' referred to here is a young goose and the fat should be the yellow fat surrounding the liver, which will give the dish a yellowish tinge.
Ingredients:
2
fillets of plaice, halved crossways and sliced into 2cm wide strips
60g breadcrumbs
400ml
gode broth (made without breadcrumbs)
60ml white wine vinegar
1 tsp ground ginger
1/2 tsp freshly-ground black pepper
1 tsp ground cinnamon
salt, to taste
fat or oil for frying
2 tbsp goose fat (or a few drops of yellow food colouring)
Method:
Combine the breadcrumbs and broth in a pan. Bring to a simmer, take off the heat and set aside to infuse for 10 minutes. After this time, pass the mixture through a fine-meshed sieve.
Return the breadcrumb and broth mix to a pan then stir in the vinegar, ginger, black pepper and cinnamon. Bring to a simmer and cook whilst the fish is frying.
Heat oil or fat in a frying pan. When hot, add the strips of plaice and fry for about 8 minutes, turning occasionally, or until cooked through. Take off the heat and set aside to keep warm.
Season the thickened broth with salt and add the goose fat or yellow food colouring (you are looking for a light yellow tinge). Arrange the fried plaice on a dish and pour over the sauce. Serve immediately.
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