Roman Pastry
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Roman Pastry". [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:

Roman pastry. Take a chicken cut into pieces, spices and saffron and savory herbs: mix them together and fry them a bit: then add beaten eggs and a good amount of verjuice; and meanwhile make the crust; then assemble the pastry, making two or three "soles" and putting spices on each: on top of this put lard and cover the pastry and make a hole in the middle of the top crust]: on top of this shape birds or whatever other animals you like out of dough; and put lard on them, cook them in the oven, and serve. You can do the same with minced meat and fresh cheese.

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]

pastry
chicken
saffron
savory
herbs
eggs
verjuice
sole
lard
birds
cheese

[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
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anoni:115>. Accessed on May 19, 2024, 2:06 am.