Servise on flesshe-day
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ancient Cookery [Arundel 334] (England, 1425), entitled "Servise on flesshe-day". [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:

Servise on flesshe-day. Bores-hed enarmed (ornamented), and bruce to potage; and therwith beefs, and moton, and pestels (legs) ofporke; and therwith swan and conynge rosted, and tarte. At the seconde course drope, and rose to potage; and therwith maudelard and faisant, and chekons farsed (stuffed) and rosted, and malachis baken. At the thridde course conynges in grave, and bore in brasc to potage; and therwith teles rosted, and partriches, ande woodcock, and snytes, and raffyolys baken, and flampoyntes.



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]

For a servise on flesshe day. Fyrst wortes and salt befe þou shalle have, With capon in erbe þer to I crawe. For þo fyrst cours, no more þou take, But of þe secunde course now wylle I clake. Fyrst take in selle, þan gose anon, Bothe grys and vele and rostyd motone. With gynger þo pigge eton shalle be, And sorel with þo moton so mot I þe. [Liber cure cocorum [Sloane MS 1986]]

[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]

boar
beef
sheep
swan
rabbit
pies
tarts
roses
ducks
gamebirds
chicken
teals
partridges
woodcock
snipes


[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 "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:121>. Accessed on December 14, 2019, 6:54 pm.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:133>. Accessed on December 14, 2019, 6:54 pm.




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