The Making of Cooled Chicken
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "The Making of Cooled Chicken". [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:

The Making of Cooled Chicken. Clean the chicken, take out its entrails, and put them in a pot with two spoonfuls of oil, two of water, and the juice of one onion ground with coriander , green [that is: cilantro], and spices and and flavorings, and a little murri. Pound the entrails with almonds, breadcrumbs and flour. Beat four eggs: stuff the chicken with two, insert one in its body interior and the other in its neck. Then put the pot on a moderate fire, after sewing the birds, and when it is dried and cooked, put it in a dish. Boil two eggs and cut them over it with "eyes" of rue, pour out the surface of the pot over it, sprinkle it with fine spices, and present it, God willing.

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]

chicken
oil
onions
coriander
nuts
flour
eggs
birds
rue

[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:103>. Accessed on April 30, 2024, 2:13 am.