Musculs (muscles) in sewe
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Ancient Cookery [Arundel 334] (England, 1425), entitled "Musculs (muscles) in sewe". [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:

Musculs (muscles) in sewe. Take musculs and pyke hom clene, and wassh hom, and scthe hom, and cast therto a lytel wyn or ale, when thai byn fothen dense thi brothe thurgh a streynour, and do hit in a pot; and mynce onyons and do therto, and stepe crustes of bredde in the brothe, and draw hit up, and do therto, and pouder of pepur, and let bit sethe, and colour hit with saffron, then put thi musculs in the pot, and serve hit forthe.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <>. Accessed on February 27, 2020, 2:30 pm.

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