Oystryn in bruet
Prepared for [event name] on [date]
by [name]


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

Oystryn in bruet. þey schul be schallyd & ysod in clene water. Grynd peper, safroun, bred & ale, & temper it wyþ broþ. Do þe oystryn þerynne & boyle it & salt it & serue it forþ.



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]

XIV - FOR TO MAKE OYSTRYN IN BRUET. They schul be schallyd and ysod in clene water grynd peper safroun bred and ale and temper it wyth Broth do the Oystryn ther'ynne and boyle it and salt it and serve it forth. [Forme of Cury]

[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]

seafood
pepper
saffron
bread
ale
salt


[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:73>. Accessed on October 19, 2019, 11:28 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:267>. Accessed on October 19, 2019, 11:28 pm.




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