Bor in counsett
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 "Bor in counsett". [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:

Bor (hoar) in counsett. Take felittes of braune and let hom lye in mersaus (insoak) an houre, and then parboyle hom, and roste hom, and do in a pot clarifiet honey, and honey and wyn togedur; and put therto pouder of pepur, and of clowes, and stere hit faste tyl hit be thyk, and in the thikkynge do the rosted felettes therto, that al the scwe (liquor) may cleve to hom; and qwhen the sawse is bounden to the felettes, then take hom out of the pot, and lay hom on a bourde to kele, and when thai ben colde, dresie hom forthe three in a dyssh, and beside hom barres of silver, and in the mydward a barre of golde, and serve hit forth.



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]

[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]

boar
honey
wine
podour
pepper
cloves


[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]


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:49>. Accessed on October 19, 2019, 11:05 pm.




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