Bor in counsett
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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:
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
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