Alaunder of moton
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 "Alaunder of moton". [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:

Alaunder of moton. Take moton of the legge (the flejb of a leg of mutton), and seth hit tendur hi hitself, and qwhen hit is sothen take and braie hit in a morter, or hewe hit smal with a knyfe, and putte hit in a pot and boile hit with the fame broth ; and take saffrone, and pouder of clowes, and of canel, and put therto, and seth hit, and serve hit forthe.



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]

To mak alander de moton tak y legge of moton and sethe it till it be tender by it selue and when it is sodene bray the fleshe in a mortair and alay it with the sam brothe and put ther to pouder of clowes pouder of canelle colour it with saffron boile it and serue it. [A Noble Boke off Cookry]

[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]

sheep
broth
saffron
podour
cloves
cinnamon


[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]

canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.


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:136>. Accessed on October 19, 2019, 5:09 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:11>. Accessed on October 19, 2019, 5:09 am.




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