Sweet and Sour Fish
Redaction by THL Dagonell Collingwood

Egurdouce of Fysshe (From: A Forme of Cury, pg. 63)
"Take Loch or Tench or Solys smyte hem on pecys.
Fry he in oyle.  take half wyne half vyneg and sug & 
make a siryp, do thto oynons icorue & raisons coranee,
and grete raysons.  do thto hole spices.  gode powdos
and salt. messe th fyfsh & lay th fewe aboue and sue

Sweet and Sour Fish
Take loch [a type of carp] or tench [another type of
carp] or sole.  Smite [break] them to pieces.  
Fry them in oil.  Take half wine, half vinegar and sugar 
and make a syrup.  Do thereto onions cores & currants 
and raisins.  Do thereto whole spices, good powders 
[strong aromatic spices] and salt.  Divide the fish and 
pour sauce about and serve it forth.

Sweet and Sour Fish
1 cup rice
2 cup water
1/2 large onion, diced
4 Tablespoon olive oil
2/3 pound frozen cod, defrosted
1/4 cup whole wheat flour
3/8 cup apple cider vinegar
3/8 cup white cooking wine
2 Tablespoon brown sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
1/4 cup currants
1/4 cup raisins

Put the rice and water in a pot to boil.  Add cooking oil to a frying pan
and start sauting the onion.  Break the fish into pieces and dredge in
flour.  (An easy-to-clean, simple, non-period way to do this; pour the flour
into a one-gallon freezer bag.  Dump in the fish.  Seal.  Shake.) When the 
onions are transparent, add the fish pieces (and simply toss the freezer
bag).  In a mixing bowl, combine the vinegar, wine, sugar,spices and fruit.  
When the fish are brown, add the sweet and sour sauce.  Reduce heat and 
simmer until the rice is done.  Serve the sauce over a bed of rice.