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

Introduction
This entry is a re-creation of a recipe from , entitled "Servise on fleshe-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 fleshe-day. At the firste course, browet farsyne (broth enriched with meat), and charlet to potage; and therwith bake maudelard, and teles, and smalle briddes, and do therto almonde mylke; and therwithe capon rosted with the syrip; and therwith veel rosted, and pygge rosted, and endorcd and served with the zolke on his neke over gilde, and hernescwes ; therwith a leche, and a tarte of flessh. At the seconde cours browet of almayne, and viaunde rial to potage; and therwithe maularde and conynges rosted, and faifaunt, and venyson; and therwith gele, and a leche, and urchynncs, and pome de orynge. At the thridde cours, bore in egurdouce, and mawmcne to potage; and therwithe cranes, and kydde, and curlew, and partoryche rosted, and 364 therwith a leche, and custarde, and pecok, endoret ande rosted, and served with the skyn; and therwith kockagris, and flaumpoynts, and daryoles, and peres in syrip.

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]

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

broth
ducks
teals
birds
nuts
milk
chicken
veal
pork
yolks
pies
tarts
rabbit
gamebirds
venison
gelatin
hedgehogs
oranges
boar
crane
kid
curlew
partridges
peacock
pears

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:122>. Accessed on April 19, 2024, 4:39 am.