An Oatmeal Bruet of Capons
Prepared for [event name] on [date]
by [name]


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

59. An oatmeal bruet of capons: and to give understanding to him who will make the oatmeal bruet of capons, let him take his fat first-year capons and pluck them cleanly and wash them well and properly, and then put them to cook and meat therewith, that which it needs, that is in the season of winter good fresh chines of pork and pigs' feet, and if it is summer good kid and veal and salt pork as is needed, which should be very well cleaned, washed, and parboiled a little beforehand. And those who are making it would be well advised, the day before he makes the said oatmeal bruet, to arrange that he has good whole oats and pick over and clean them very well and grain by grain so that there remains nothing but the pure grain, and then wash it very well in three or four changes of lukewarm water and then put it to boil in fair water in a fair and clear and clean pot; and let him do this according to the quantity which he is ordered to make. And when it is half cooked draw it out and remove it and take it out of the pot and the water in which it has boiled, and put it back to boil in fair, clear, and clean water and put it back to cook for an hour or so. And when it is boiled enough let him put it to rest until the next day. And according to the quantity of the bruet which he has been ordered to make let him arrange that he has almonds and blanch, clean, and wash them very well, then bray them in a mortar and moisten them with the capon broth and draw them up with it, and according to the quantity of the said potage which he wants to make let him put in some of the said broth, and let him flavor it with verjuice and white wine; and according to the quantity of the said bruet which he is making let him put in spices, that is white ginger and grains of paradise, and strain all this with the almonds; and, all this being strained together, let him arrange that he has according to the quantity of the broth a clear, fair, and very clean pot and put them in, and then put them to boil over a fair and clear fire, and put in a great deal of sugar according to the quantity of the said broth, and salt in measure and a little beaten saffron to give it a little color. And then take the said oatmeal which he has resting, and separate the water from it with a good strainer, and check and see that there is nothing in it that should not be there; and, this being done, put it into the said broth above made and devised. And, this being done, take out onto fair and clean boards the said capons and meat, and then arrange the said capons and meat on fair serving dishes and then put the said oatmeal bruet 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]

[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]

oats
chicken
pork
kid
veal
salt
grain
nuts
broth
verjuice
wine
ginger
grains_of_paradise
sugar
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 "Du fait de cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?dufai:59>. Accessed on October 21, 2019, 12:33 am.




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