To boile Mutton with Endive, Borage, or Lettice, or any kinde of hearbes that may serve therunto.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Book of Cookrye (England, 1591), entitled "To boile Mutton with Endive, Borage, or Lettice, or any kinde of hearbes that may serve therunto.". [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 boile Mutton with Endive, Borage, or Lettice, or any kinde of hearbes that may serve therunto. When your Mutton is well boyled, take the best of the broth, and put it in a Pipkin, and put therto an handfull of Endive, borage, or what herbs you list, and cast therto a few corance, and let them boyle well, and put therto a peece of upper crust of white bread, season it with pepper groce beaten, and a little Vergious, and a little sugar, & so poure it upon your meat.



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]

sheep
endive
borage
lettuce
herbs
broth
currants
bread
pepper
verjuice
sugar


[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]

borage: Common Borage (Borago officinalis). A kitchen herb common across Europe. Borage flowers are blue.
corance: Raisins made from corinth grapes (a.k.a currants).


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 "A Book of Cookrye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?booko:33>. Accessed on October 19, 2019, 6:11 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact