51. Ein gut spise (A good food)
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 "51. Ein gut spise (A good food)". [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:

51. Ein gut spise (A good food). Man sol ein hun braten mit spec gewult. und snit denne aht snitten armeritler. und backe die in smaltze niht zu trüge. und schele sur epfele. snit die breit an schiben. daz die kern uz fallen. backe sie ein wenig in smaltze. so mache ein groz blat von eiern. daz die pfannen alle begrife. und tu dar zu würtze. so lege die ersten schiht von epfeln. dor nach die armenritler. dor nach daz hun. das sol cleine gelidet sin. tu uf eiglich schiht ein wenig würtze. und mache ein condiment von wine und von honige und würtze. niht al zu heiz. so lege daz blat zu sammene. und stürtze ein schüzzeln dar uf. und kere die pfannen umme. snit obene ein venster dar in. und giuz daz condiment dar in. und gibz hin. diz heizzent hüenre von kriechen.

One should roast a hen covered with fatty bacon. And cut then eight cuts armeritler.(According to the glossary of source A, armeritlere is slices of white bread, which are softened in milk, then in egg and coated in grated semmel, and are backed in hot fat.) And bake them in fat not too dry. And peel sour apples. Cut them wide into slices, (so) that the kernel falls out. Bake them a little in fat. So make a large leaf from eggs. That the pan contains all. And add thereto spices. So lay the first division (layer) of apples. There after the armeritler. There after the hen, that should go (be in) small (pieces). Add on each division a little spices. And make a condiment from wine and from honey and spices, not all too hot. So lay the sheet together. And turn over a dish thereon. And turn the pan about. Cut on top a window therein. And pour the condiment therein. And give out. That is called Hens from Greece.

Related Recipes
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Searchable index of "Ein Buch von guter spise". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?buchv:54>. Accessed on October 23, 2019, 3:47 am.

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