Iussel
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by [name]


Introduction
This entry is a re-creation of a recipe from MS Douce 257 (England, 1381), entitled "Iussel". [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:

Iussel. Nym eyryn wyþ al þe wytys & mice bred; grynd pepyr & safroun and do þereto, and temper yt wyþ god fresch broþ of porke and boyle it wel, & messe yt forþe.



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]

Iusshell. Take the ffry of a pyke, and cast hit rawe in a morter, and cast there to myced [correction; sic = MS. myced myced.] (Note: D. maynchete) brede grated, and bray hem asmall as thou maist; And if hit be to stonding, caste there-to a litull mylke of Almondes, And bray hit togidre, and strek (Note: Douce MS. strike) hit togidre with thi honde; And cast there-to a litull saffron with Sugur and salt, And put all in a treen boll, and trull (Note: ? twille, as Douce MS) hit to-gidre with thi honde; And loke that hit be no3t to thik, but as a man may powre it oute of the boll; And then take a pan, and caste thereto faire grauey of a pike, or of a fressh samon, and drawe hit thorgh a streynour, and sette it ouer the fire; and take faire parcely and Sauge, and caste there-to, and lete hit boile, and caste there-to a litull saffron and salt; And whan hit hath boyled a while, sterre hit fast, and caste the stuff thereto, and ster hit euermore. And whan hit is al oute of the bolle, cast it (Note: Added from Douce MS.) a litell and a litell into the pan, stere it softer and softer til hit be ron to-gidre; And then take a ladell or a skymmour, and drawe hit togidre soft til hit come to-gidre, And take hit fro the fire, and sette the vessell on a fewe colys, and lete hit wax stiff be his owne accorde, and then serue it forth with a skymour, like as thou wolt serue Iussell, all hote. [Two Fifteenth-Century Cookery-Books]

Iusselle. Take myud bred, and eyren þou swynge. Do hom togeder with out lettyng, Take fresshe broth of gode befe, Coloure hit with safron, þat is me lefe, Boyle hit softly, and in þo boylyng, Do þer to sage and persely 3oyng. [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]

eggs
bread
pepper
saffron
pork


[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 "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:21>. Accessed on November 19, 2019, 9:38 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:385>. Accessed on November 19, 2019, 9:38 pm.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:16>. Accessed on November 19, 2019, 9:38 pm.




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