Note
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Alte Kochrezepte aus dem bayrischen (Germany, ~1500 - V. Bach, trans.), entitled "Note". [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:

Note. If you want to boil venison well, do not take much wine and take good broth of beef or mutton, pass it through with good pepper and use cinnamon instead of cloves.



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]

Nota. XX.II. XV. The Loyne of the Pork, is fro the hippe boon to the hede. [Forme of Cury]

Nota. XX.II. XVI. The fyletes buth two, that buth take oute of the Pestels. [Forme of Cury]

NOTA. XX.VII. VI. Cranes and Herouns shul be armed with lardes of Swyne. and eten with gyngur. [Forme of Cury]

NOTA. XX.VII. VII. Pokok and Partruch shul be parboiled. lardid and rosted. and eten with gyngeuer. [Forme of Cury]

Note, the crow includes the last stomach, the pancreas and the guts, which the tripers sell all clean, washed and prepared, rinsing in good clean water; but those who buy them should not worry about the triper's work, but wash them in two or three changes of hot water, and again in hot salt water; and then put them to cook in unsalted water, until they are nice, then nourish with sheep's water, and add herbs, water, and saffron in a dish with the crow, and eat as tripe, with salt and verjuice. [Le Menagier de Paris]

Note, this great diversity of language, for what we call the lights of a pig is the liver, the lungs and the heart; and what we call the lights of a sheep, is the head, the pancreas, the last stomach and the four feet; and what we call the lights of a calf, is the head, the crow, the pancreas and the four feet; and what we call the lights of a beef, is the pancreas, the stomach, second stomach, spleen, lungs and liver and the four feet; and with venison, yet other words. (One wonders the reason for this diversity on the single word lights.) [Le Menagier de Paris]

Note. You can tell the age of a hare by the holes under its tail, for it has as many holes as years. [Le Menagier de Paris]

Note. Pies should be roomy and the meat should have plenty of room inside. [Le Menagier de Paris]

Note, that in July the old verjuice is too weak and the new verjuice is too green: and for this reason, at grape-harvest, verjuice which is mixed half old and half new is best.

Item, in stew, you weaken it with puree, but in January, February, etc., the new is the best. [Le Menagier de Paris]

.liiij. Nota. The loyne of the pork is from the hippe boon to the heued. [Fourme of Curye [Rylands MS 7]]

.lv. Nota. The fylettys buth two, that beth tak out of the pestels. [Fourme of Curye [Rylands MS 7]]

.Cxliiij. Nota. Cranes and herouns schul be armed with lardes of swyne & eten wyth gyngyner. [Fourme of Curye [Rylands MS 7]]

.Cxlv. Nota. Pekok and partryche schull be perboyled larded and rosted and eten with gyngyner. [Fourme of Curye [Rylands MS 7]]

[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]

venison
wine
broth
beef
sheep
pepper
cinnamon
cloves


[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]


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 "Alte Kochrezepte aus dem bayrischen". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?altek:18>. Accessed on November 17, 2019, 5:53 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:54>. Accessed on November 17, 2019, 5:53 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:55>. Accessed on November 17, 2019, 5:53 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:145>. Accessed on November 17, 2019, 5:53 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:146>. Accessed on November 17, 2019, 5:53 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:172>. Accessed on November 17, 2019, 5:53 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:173>. Accessed on November 17, 2019, 5:53 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:297>. Accessed on November 17, 2019, 5:53 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:351>. Accessed on November 17, 2019, 5:53 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:489>. Accessed on November 17, 2019, 5:53 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:54>. Accessed on November 17, 2019, 5:53 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:55>. Accessed on November 17, 2019, 5:53 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:145>. Accessed on November 17, 2019, 5:53 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:146>. Accessed on November 17, 2019, 5:53 am.




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