Eles in Brasyle
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 "Eles in Brasyle". [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:

Eles in Brasyle. Take eles clene wasshen, and scthe hom al hole; and when thai byn sothen flippe of al the fisshe from the bone thurgh thyne honde, and cast hit in a morter, and bray hit with thik almonde mylke, and with dates scalded, and clene wasshen, and with the lyver of codlynges sothen and braied thcr amonge; and then cast al into a faire pot, and put therto ginger and pouder of clowes, and saunders, and saffron, and make hit stondynge withe floure of rys, and dresse hit up'on leches, and make a drage of sugre, and of pouder of ginger mynced, and strewe aboven theron, 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]

Eles in brasill. Take gode fat eles, and scthe hom al hole, and when thai byn sothen, take of the fyssh from the bones, and do hit in a morter, and dates, parboylet therwith, and grinde hit smalle; and do therto the lyver of codlynge sothen, or of other gode 2$2 fyssh, and when hit is grounden, tempur hit up with almonde mylk, and do it in a pot, and let hit boyle; and do therto sugur, and pouder of elowes, and of maces, and make hit stondynge (stiff) with floure of rys, and colour hit with saffron and saunders, and dresse hit forthe in leches (flices), and cast theron sugur and gynger mynced. [Ancient Cookery [Arundel 334]]

[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]

seafood
fish
bones
nuts
milk
dates
liver
ginger
podour
cloves
sandalwood
saffron
flour
rice
sugar


[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]

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:196>. Accessed on August 17, 2019, 2:14 pm.




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