Gees in hochepot
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 "Gees in hochepot". [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:

Gees in hochepot. Take gees not sully half rosted, and chop hom, and sethe hom in brothe of beef, .and put therto onyons mynced, pouder of pepur, clowes, maces, pynes, reifynges of corance, and draw up chippes of bred with wyne steped in brothe, and make a Hour, and put therto, and make potage hanginge, and colour hit with saunders and saffron, 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]

Gees in hochepot. Nym and schald hem wel, & hewe hem wel in gobettys al rawe; & seþ hem in her owyn grees, & cast þerto wyn or ale a cuppe ful; & myce onyons smal and do þereto & boyle yt & salt yt & messe yt forþe. [MS Douce 257]

[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]

goose
broth
beef
onions
podour
pepper
cloves
mace
pine_nuts
raisins
currants
bread
wine
sandalwood
saffron


[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).
saunders: Saunders, also known as Red Sandalwood (Pterocarpus santalinus). Used as a red colorant.


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:188>. Accessed on November 22, 2019, 7:08 pm.

Searchable index of "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:22>. Accessed on November 22, 2019, 7:08 pm.




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