To stue Sparrowes.
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "To stue Sparrowes.". [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 stue Sparrowes. Take good Ale a pottel, or after the quantities more or lesse by your discretion, and set it over the fier to boyle, and put in your Sparowes and scum the broth, then put therin Onions, Percely, Time, Rosemary chopped small, pepper and Saffron, with Cloves and Mace, a fewe. And make sippets as you doo for Fish, and laye the Sparrowes upon with the said broth, and in the seething put in a peece of sweet Butter, and vergious if need be.

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]

To stue Sparrowes. Take Ale and set it on the fire, and when it seetheth scum it, and then put in your Sparrowes and small Raisins, Sugar and Sinamon, Ginger, and Dates, and let them boyle togither, and then take marrows or Butter, and a little vergious, and keepe it close. And when it is enough, make Sops in Platters and serve them forth. []

[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]

sparrows
ale
broth
onions
parsley
thyme
rosemary
pepper
saffron
cloves
mace
fish
butter
verjuice

[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?booko:23>. Accessed on April 19, 2024, 8:48 pm.