A Sauce for Veal and for Young Chickens
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.), entitled "A Sauce for Veal and for Young Chickens". [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:

A sauce for veal and for young chickens. Take veal and chickens, which you cut in pieces. Then stove/stew them in a pot with pork fat and with meat broth. Then you shall take bread that has softened in meat broth. Take also with this the chickens' livers. Put this [mixture] to boil in a special pot. Add to this parsley, marjoram and other good spices/herbs, and yolks of eggs which have been hard-boiled. Then put this all together through a strainer. Then take a good amount of parsley all raw; grind this and pass it through [the strainer] with the broth. These are the spices which belong in this, to wit: cinnamon ginger, grains of paradise, nutmegs, cloves. Mix all this together with verjuice. Then set it to boil it all together.



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]

veal
chicken
pork
broth
bread
liver
parsley
marjoram
herbs
yolks
eggs
cinnamon
ginger
grains_of_paradise
nutmeg
cloves
verjuice


[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 "Een notabel boecxken van cokeryen". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?einno:29>. Accessed on November 20, 2019, 4:20 am.




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