Crane
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from An Anonymous Tuscan Cookery Book (Italy, ~1400 - Ariane Helou, trans.), entitled "Crane". [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:

Crane. Crane well cleaned, and boiled a bit in a large pot, put it on the spit, and roast it, but not stuffed however; then have an onion cut like dice, and fried well in enough lard, and colored with saffron. And have sliced of bread somewhat toasted, and some good wine, cooked and mixed with the aforementioned onion: boil said crane cut in pieces with said things in the wine for a quick boil. And in the lean broth of said sauce soften the aforementioned bread: on a large trencher, arrange sauce, spices and meat in order by degrees, as is appropriate, and at the end of cooking add some of the fat from said sauce. Likewise this can be done with a mutton or veal head, well skinned, in boiling water; but then don't boil it too much. And let it be done in an orderly way, as said above, cheese must be put on top, and then eat it.



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]

crane
onions
lard
saffron
bread
wine
broth
trenchers
sheep
veal
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
[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 "An Anonymous Tuscan Cookery Book". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anoni:72>. Accessed on August 6, 2020, 12:19 pm.




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