Counsis
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 "Counsis". [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:

Counsis. Tak capouns hennys & rost hem tyl thei been browne hew hem on gobets do hem in a brothz of fresch beef sethz hem softly or sethz hem ferst & rost hem after on a gredel tak the brothz & lye it up with bred force it with peper colour it with saffron sethz eyre hard kepe the yelkys hole hew the whyte smal & do ther to and do ther to the brothz & the capouns hew hem ther to boille it & set it doun seson it with yelkys swenged florysch it with hard yelkys & hole.



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]

Counses. Tak capouns & dysch hem to the fyer & qwan thei ben soden tak bred & grynd it ther with & tempre it than do in spices and saffron sethe eyren hard & tak the qwyte & mynce it & do it in let it wellen take the yelkys of eyren & seson it ther with do to gres & salt & qwan it sal ben served do the yelkys of the eyren in the disch. [Recipes from John Crophill's Commonplace Book]

[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]

chicken
beef
bread
pepper
saffron


[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 "Recipes from John Crophill's Commonplace Book". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?croph:15>. Accessed on November 20, 2019, 9:50 am.




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