To seeth Hennes and capons in Winter, in whitebroth.
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "To seeth Hennes and capons in Winter, in whitebroth.". [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:

To seeth Hennes and capons in Winter, in whitebroth. Take a neck of mutton & a marow bone, and let them boile with the Hennes togither, then take Carret roots, and put them into the pot, and then straine a little bread to thick the pot withall and not too thicke, season it with Pepper & vergious, and then cover them close and let them boyle togither, then cut Sops and put the broth and the marrow above, and so serve them.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

chicken
sheep
marrow
bones
pasternaks
bread
pepper
verjuice
broth

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?booko:20>. Accessed on April 25, 2024, 9:41 pm.