Rosy Bruet
Prepared for [event name] on [date]
by [name]

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

8. And to make rosy bruet he who will be charged with making it should check that he has the quantity of meat in accordance with the quantity which one will want to make, and have the meat and put it to cook cleanly; and, according to the quantity of meat, have almonds well blanched and cleaned, and bray them well and strongly; and, the meat being cooked, put it in fair cornues, and strain the broth well and carefully into other fair cornues. And then take good white ginger, grains of paradise and a little pepper, and strain your almonds and spices with the said broth, and put in what is necessary of wine and verjuice; and, this done, put the said broth to boil in a clean cauldron or pot according to the quantity of broth which there is, and take heed that of all the things mentioned above there is neither too little or too much. And when your broth boils take a good and large, fair and very clean frying pan, and put very good fair and clear oil in and heat it very well; and, it being well heated and boiling, throw in good alkanet which should be well cleaned, and cook it and remove it well and properly, and then strain it well and cleanly through one side of a strainer into fair dishes, and then put it into your broth to the point at which the color of the said broth is closer to rosy than to red. And when it is proper to arrange it for serving, put the meat on fair serving dishes and then put your 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]

To mak bruet rose tak the flesshe of a Roo parboile it and try it and put it in a pot then tak the same brothe and other good brothe and draw it throughe a stren and put it in to the pot with onyons and erbes hole clowes maces and qubibes and set yt to the fyere and yf yt haue ned alay it with crustis of bred with a litille of the sam brothe and blod and colour it with saffron and salt it and cast ther to poudre of pepper and canelle and serue it. [A Noble Boke off Cookry]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

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


[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]

alkanet: Dyer's Bugloss (Alkanna tinctoria) or possibly Common Bugloss (Anchusa officinalis). A member of the Borage family. A red colorant.

[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]


[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.
  <>. Accessed on May 29, 2020, 7:04 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <>. Accessed on May 29, 2020, 7:04 am.

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