Conynges in grave
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 "Conynges in grave". [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:

Conynges in grave. Take conynges and parboyle hom, and chop hom on gobettes, and do hom in a pot, and fethe hom in gode brothe; then take almondes and grynde hom, and drawe hom up wyth brothe of beef, and do hit in a pot, and let hit boyle; and and do thi conynges therto, and take the broth and streyne hit thurgh a streynour into the pot to the mylke, and to the conynges, and do therto clowes, and maces, and pynes, and sugur; and coloure hit with faunders, and saffron, and bastarde, and powder of canell medelet togedur, or other wyne, and make hit a steyned colour; and in the settyng doune do therto 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]

Conynges in grave. Take conynges parboyled, and chop hom in gobettes, and drawe up a thik almonde mylk, with brothe of beef, and boyle hit, and cast in therto the conynges chopped, and clowes, maces, pynes, reisynges of corance, and when hit is nygh boyled cast in sugre; and in the fettynge doune put therto a lytel vynegur, and serve hit forthe. And if thow wyl make the grave steyned (coloured), put into the same pot saunders, saffron, and pouder of canel drawne up with wyne, and in the fettynge doune cast therto pouder of ginger, and serve hit forthe. [Ancient Cookery [Arundel 334]]

.xxvj. Conynges in gravey. Take counynges, smyte hem on pecys perboile hem & drawe hem with a gode broth with almaundes y blaunched & brayed, do therinne suger & poudour ginger & the flesch ther with flourer hit with suger & with poudour ginger. [Fourme of Curye [Rylands MS 7]]

[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
nuts
beef
milk
cloves
mace
pine_nuts
sugar
saffron
podour
cinnamon
wine
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.


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:45>. Accessed on November 20, 2019, 4:14 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:26>. Accessed on November 20, 2019, 4:14 am.




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