89. Von fleische einen fladen (A fladen of meat)
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Ein Buch von guter spise (Germany, ca. 1345 - Alia Atlas, trans.), entitled "89. Von fleische einen fladen (A fladen of meat)". [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:

89. Von fleische einen fladen (A fladen of meat). Ain fladen gemaht von fleische von lumbel. und ribe drin gein ein vierteil kes. und tu eyer genue drin. und machez veitz genue mit specke. und slah ez uf ein blat gemaht von teyge. und swinin clawen oder kalbzfüezze drunder geworren. und die fülle mitten druf gesetz. und daz heizt ein bastede von guten hüenren wol gemaht.

A fladen made of sirloin meat. And grate therein against a quarter cheese. And do eggs enough therein. And make it fat enough with fatty bacon. And beat it on a leaf made of dough. And pig claws or calves' feet thereunder mixed in a liquid. And the filling middle thereon set. And that is called a bastede of good chicken (which is not mentioned as included in the recipe) well made.



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]

93. Einen fladen von fleishe (A fladen of meat). Wilt du ein fladen machen von fleische von wensten. so siude in wol und hacke in cleine. und welische nüzze gevierteilt dor under. und würtze genue. und speckes tu dorin und eyer und legez uf ein wit blat von teyge gemaht. schoene bastel fünfe von h&uoml enren. einz mitten in den fladen gesetz. die viere an daz ende reht als ein zinke uf eime würfele. und backe in und gib in als heiz hin.

How you want to make a fladen of meat of loin, so boil it well and chop it small. And whichever nuts quartered thereunder. And spices enough and fatty bacon do therein and eggs. And lay it on a wide leaf made of dough. Five fine bastel of chicken. Sit one in the middle of the cake, (and) the four on the ends in straight lines as a five on a die. And bake it and give it out as hot. [Ein Buch von guter spise]

[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]

cheese
eggs
pork
calf
chicken


[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 "Ein Buch von guter spise". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?buchv:94>. Accessed on November 12, 2019, 4:28 am.




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