Joutes on flesh day
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 "Joutes on flesh day". [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:

Joutes on flesh day. Take cole, and borage, and lang de beefs (buglofs), and parsell, and betes, and arage, and avence, and vyolet, and saveray, and fenelle, and sethe hom; and when thei ben sothen, (boiled) take and preffe oute clene the watur, and hewe hom smalle, and do hom in a pot, and put thereto gode brothe, and let hit sethe, and serve hit forthe.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

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]

cole: Any one of a number of leafy vegetables, usually a variant of cabbage (Brassica oleracea).
borage: Common Borage (Borago officinalis). A kitchen herb common across Europe. Borage flowers are blue.
betes: Beet greens.

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Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <>. Accessed on July 3, 2020, 9:39 am.

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