To make a Chickin Pye.
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 make a Chickin Pye.". [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 make a Chickin Pye. Scalde the Chickins, draw them, and pull out the brest bones, then season them with cloves and mace, Pepper and Salte, and if you have them grapes, or gooseberies: when you have so doon, make paste of fine flowre, and put in your Chickins, and set them in the Oven, then boyle foure Egs hard, then take the yolks and strain them with vergious, and put Sugar thereto and put it into your chicken pye when it is half baked, and when it is ready to be served in, annoint it over with butter, Sugar & rosewater, then put it into the oven til you serve them in.



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
pies
bones
cloves
mace
pepper
salt
grapes
gooseberries
pastry
flour
eggs
yolks
verjuice
sugar
butter
rosewater


[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 "A Book of Cookrye". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?booko:64>. Accessed on October 19, 2019, 7:59 am.




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