Roo in Sewe
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Recipes from John Crophill's Commonplace Book (England, 1485), entitled "Roo in Sewe". [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:

Roo in Sewe. Tak a roo & pyke it clene & perboille it & tak it up & drye it & hewe it on smale gobets do it in a pot kast him ther to bylle it well & boille it force it with good pouder & colour it with blod or saundres.



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 mak roo in sewe tak the roo and pik it and boille it then hew it in gobettes and put it in the pot cast ther to wyne parsly saige and ysope and put them in the pot do ther to pepper guinger clowes saunders and blod and serue it. [A Noble Boke off Cookry]

Roo in a Sewe. Take þo roo, pyke hit clene forthy; Boyle hit þou shalt and after hit drye. Hew hit on gobettis, þat ben smalle, Do hit in pot withalle. Kest wyn þerto, if þou do ry3t, Take persole and sawge and ysope bry3t, Wasshe hom and hew hom wondur smalle, And do þerto hit þou schalle, Coloure hit with blode or sawnders hors. [Liber cure cocorum [Sloane MS 1986]]

[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]

venison
seafood
podour
blood
sandalwood


[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]

roo: Roe Deer (Capreolus capreolus).


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 "Recipes from John Crophill's Commonplace Book". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?croph:14>. Accessed on November 17, 2019, 2:39 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:228>. Accessed on November 17, 2019, 2:39 am.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:51>. Accessed on November 17, 2019, 2:39 am.




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