Bruet of Almayn
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This entry is a re-creation of a recipe from Du fait de cuisine (France, 1420 - Elizabeth Cook, trans.), entitled "Bruet of Almayn". [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:

2. Again, a bruet of Almayn: and to give understanding to him who will make it, according to the quantity which he should make, take these capons and dress them cleanly, and cut them in quarters; according to the quantity of the said potage which is given into his charge, let him take meat in proportion to the said poultry according as it is left over from the other potage, either pork or lamb, kid or veal, and such meat should be cut up in proportion to the quantity of the said poultry; and for this take onions according to the quantity of the meat which you are making and chop them very small, and take some bacon fat and melt it thoroughly; and put your meat either in cauldrons or in fair and clean pots, according to the quantity which you have, and then put your onions and the lard in with your meat and fry it all together; and, according to the quantity of your meat, take almonds and have them cleaned so that there are no shells and have them very well washed in good hot water, and then have them very well brayed without blanching and have them moistened with beef broth; and then take a fair cornue and strain them with the beef broth according to the quantity which you want to make, and take heed that it is not too salty; and then take good white wine and verjuice according to the quantity of the broth and put in, and white ginger, grain of paradise, pepper and not too much, nutmeg, and all minor spices such as cloves and mace, and saffron to give it color - and all these spices put in in moderation; and, these being ground, put them into your broth; and this broth in with your sautéed meat, and sugar therein in great quantity according to the quantity of the broth. And when all of this is together, taste it to see that there is nothing of which it has too much or too little so that you can correct it, and check the salt; and check that the meat is not overcooked, because the kid and veal are more tender than the poultry. And when your meat is cooked to the right point and one wants to arrange it for serving, put your meat separately and put it on serving dishes and then put the said broth on top.

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]

Brewet Of Almony. XX.II. VII. Take Conynges or kiddes and hewe hem small on moscels oþer on pecys. parboile hem with the same broth, drawe an almaunde mylke and do the fleissh þerwith, cast þerto powdour galyngale & of gynger with flour of Rys. and colour it wiþ alkenet. boile it, salt it. & messe it forth with sugur and powdour douce. [Forme of Cury]

.xlvj. Brewet of almayn. Tak counynges or kyddes & hewe hem smal on morcels other on pects perboyle hem with the same broth, drawe an almand mylk & flesch therwith, cast therto poudour galyngale & of ginger, with flour of rys & colour it with alkenet, boyle hit, salt hit & messe hit forth with sugur and poudour douce. [Fourme of Curye [Rylands MS 7]]

lxvij - Bruet of Almaynne. Take Almaundys, and draw a gode mylke ther-of with Water; take Capoun, Conyngys or Pertriches; smyte the Capoun, or kede, or Chykonys, Conyngys: the Pertriche shal ben hol: than blaunche the Fleyssh, an caste on the mylke; take larde and mynce it, and caste ther-to; take an mynce Oynonys and caste ther-to y-nowe, do Clowes and smal Roysonys ther-to; caste hol Safroun ther-to, than do it to the fyre, and stere it wyl; whan the fleysshe ys y-now, sette it on the fyre, an do ther-to Sugre y-now; take pouder Gyngere, Galyngale, Canel, and temper the pouder wyth Vynegre, .& caste ther-to; sesyn it with salt, and serue forth. [Two Fifteenth-Century Cookery-Books]

XXXI - FOR TO MAKE BRUET OF ALMAYNE. Tak Partrichys rostyd and checonys and qualys rostyd and larkys ywol and demembre the other and mak a god cawdel and dresse the flesch in a dysch and strawe powder of galentyn therupon. styk upon clowys of gelofre and serve yt forthe. [Forme of Cury]

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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Du fait de cuisine". Medieval Cookery.
  <>. Accessed on July 8, 2020, 5:41 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <>. Accessed on July 8, 2020, 5:41 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <>. Accessed on July 8, 2020, 5:41 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <>. Accessed on July 8, 2020, 5:41 pm.

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