Frissure
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 "Frissure". [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:

Frissure. Take hares hilt, and wasshe hom in brothe of beef with alle the blode, and boyle the blode, and skym hit wel, and then parboyle the hares, and chope hom, and frie hom in faire grees, and caste hom into a pot, and let hom boyle ensemble (together); and put therto onyons mynced, clowes, maces, pynes, and reifynges of corance, and draw up chippes of bred with wyne, and put therto; and also pouder of pepur, ande of canel, and sugre, and colour hit with saffron: ande in the fettynge doun alay (mix) hit with a lytel vynegur, 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]

Farsure. Tak freysch pork soden hew it smal tak yelkes of eren & meng with al force it with poudre swete it with sugre do ther to maces qwibebis & clowes al hole colour it with saffron do it in the chykennys than boyle hem & tak hem up rost hem with gres if it be nede. [Recipes from John Crophill's Commonplace Book]

[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]

rabbit
broth
beef
blood
grease
onions
cloves
mace
pine_nuts
raisins
currants
bread
wine
podour
pepper
cinnamon
sugar
saffron
vinegar


[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]

pynes: Pine nuts.
corance: Raisins made from corinth grapes (a.k.a currants).
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:155>. Accessed on December 15, 2019, 3:29 am.

Searchable index of "Recipes from John Crophill's Commonplace Book". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?croph:60>. Accessed on December 15, 2019, 3:29 am.




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