To make a Florentine.
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from A Book of Cookrye (England, 1591), entitled "To make a Florentine.". [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 Florentine. Take the Kidney of Veale and boyle it a little, choppe it very fine. Then take Cloves, Mace and Pepper, and season it withall, then take an ounce of Biskets and as much of Carowayes, and put into your stuffe, make your paste of fine floure, butter Egges and Sugar and drive your paste very thin, and lay a sheet of paste in a dish and under it lay a little butter, and spread it abroad with your thumb, then lay your meat aloft on it in the dishe, then make the other sheet and cut it and lay it upon your meat. Then close it and cut it round about like a Starre, and set it in the Oven and let it abide a quarter of an houre, then take it out and wet it over with Butter, then cast sugar wet with rosewater upon it, then set it into the Oven again a little while, then take it out and serve it 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]

To make a florentine. Take the kidneis of a loyne of veale that is roasted, and when it is cold shredde it fine, and grate as it were half a Manchette very fine, and take eight yolkes of Egges, and a handfull of currans, and eight dates finely shred, a little senamon, a little ginger a litle suger and a litle salt, and mingle them with the kidneyes, then take a handfull of fine flowre and two yolkes of egges, and as much butter as two egges, and put into your flowre, then take a little seeting licquor, and make your paste and driue it abroad very thinne, then strake your dishe with a little butter, and lay your paste in a dish & fill it with your meate, then drawe an other sheet of paste thinne and couer it withall, cut it handsomly vpon the top, and by the sides, and then put it into the Ouen, and when it is halfe baked drawe it out, and take two or three feathers, and a little rosewater, and wette all the couer with it, and haue a handfull of suger finely beaten, and strawe vpon it, and see that the Rosewater wet in euery place, and so set it in the ouen againe, and that will make a faire ise vpon it, if your Ouen be not hotte inough to reare vp your ise, then put a little fire in the Ouens mouth. [The Good Housewife's Jewell]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


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[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.
  <>. Accessed on October 21, 2020, 6:17 pm.

Searchable index of "The Good Housewife's Jewell". Medieval Cookery.
  <>. Accessed on October 21, 2020, 6:17 pm.

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