89. Von fleische einen fladen (A fladen of meat)
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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]

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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:94>. Accessed on February 23, 2020, 10:23 am.

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