Chekyns in muse
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 "Chekyns in muse". [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:

Chekyns in muse. Take smale chekyns and make hom clene, and choppe hom, and do hom in a pot, and put therto gode brothe of frefsh flesh and wyn, and let hom fethe, and do therto sauge and parsel cut smal; and do therto ponder of pepur and hole clowes, and maces, and pyncs, and raifynges of corance, and colour hit up with saffron, and take zolkes of rawe eggus, and drawe hom up thurgh a streynour into the pot, and let hit boyle togedur, and in the settynge doun do therto a lytel verjus, 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]

To dight chekins in musy, tak smale chikins boiled in swet brothe of wyne then chop hem and put ther to parsly and saige and put ther to poudre of pepper and granys and colour yt with saffron then tak wiht of egges and ale and draw throughe a stren and put ther to and stir it welle to gedur and put ther to an unce of guinger and when it begininethe to boile set it from the fyere and serue it. [A Noble Boke off Cookry]

[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]

chicken
broth
wine
sage
parsley
pepper
cloves
mace
pine_nuts
raisins
currants
saffron
yolks
eggs
verjuice


[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]

corance: Raisins made from corinth grapes (a.k.a currants).
zolkes: Yolks. A transcription or copying error for зolkes.


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:56>. Accessed on August 23, 2019, 8:05 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:7>. Accessed on August 23, 2019, 8:05 pm.




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