Browet Browet of almayne
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Ancient Cookery [Arundel 334] (England, 1425), entitled "Browet Browet of almayne". [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:

Browet Browet of almayne. Take conynges and parboyle hom, and choppe hom on gobettus, and rybbes of porke or of kydde, and do hit in a pot, and fethe hit; then take almondes and grynde hom, and tempur hit up wyth broth of beef, and do hit in a pot; and take clowes, maces, pynes, ginger mynced, and rayfynges of corance ; and take onyons and boyle hom, then cut hom and do hom in the pot; and colour hit with saffron, and let hit boyle; and take the flesh oute from the brothe and caste therto; and take alkenet and frye hit, and do hit in the pot thurgh a streynour; and in the fettynge doun put therto a lytel vynegar, and pouder of gynger medelet togedur, and serve hit forth.

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


[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]

almayne: German. In the German style.
pynes: Pine nuts.
corance: Raisins made from corinth grapes (a.k.a currants).
alkenet: Dyer's Bugloss (Alkanna tinctoria) or possibly Common Bugloss (Anchusa officinalis). A member of the Borage family. A red colorant.

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Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <>. Accessed on May 29, 2020, 7:29 am.

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