50. Von gebraten (Of roasting)
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Ein Buch von guter spise (Germany, ca. 1345 - Alia Atlas, trans.), entitled "50. Von gebraten (Of roasting)". [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:

50. Von gebraten (Of roasting). Man sol ein hun braten. und roeste ein umme sniten von semeln. und backe diz rot in smaltze. und snit bizzen als zu einem brut muse. zulide daz hun clein. und brat sehs birn. mache ein condimente von wine und von honige. do rip denne würtze in pfeffer und anis. und mache ein blat von fünf eyern. slach si in die pfannen. und lege denne jedes ienz dor in sunderlichen. und lege denne daz blat zu sammene. und decke ein schüzzeln dor uf. und kere denne die pfannen umme. snit oben durch daz blat. und giuz daz condiment dor in. und begiuz daz blat niht. diz heizzent hüenre von rinkawe. und gibz hin.

One should roast a hen. And roast a round cut of semel. And bake that red in fat. And cut bits as to a bread puree. Deliver the hen small. And roast six pears. Make a condiment of wine and of honey. Then rub there spices in, pepper and anise. And make a leaf of five eggs. Beat them in the pan. And then lay each therein alone. And lay then the leaf together. And put a dish thereon. And turn the pan about. Cut above through the leaf. And pour the condiment therein. And don't baste the leaf. This is called hens of rinkauwe. And give out.

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


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Searchable index of "Ein Buch von guter spise". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?buchv:53>. Accessed on March 30, 2020, 9:27 am.

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