A Good Moertroel
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 Good Moertroel". [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:

If you wish to make a good moertroel so you must have meat from a pheasant or partridge or rabbit. The legs of a doe calf. Of these four things shall you take and boil. Then you shall take the same broth in which it boiled and keep that. Then take the meat and chop it as fine as it is possible to chop and put it in a pot to boil. When it is almost boiled take breadcrumbs to put into the broth; mix some fine cheese into it. But grate/crumble it as small as possible. Now you put this in the pot and take these spices: to wit, ginger that is white and crushed small, mixed with verjuice. But not much verjuice and mix it with eggs so that you bind and extend your moertroel with them and when it has boiled so take it from the fire.



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]

gamebirds
partridges
rabbit
venison
calf
broth
cheese
ginger
verjuice
eggs


[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:77>. Accessed on August 20, 2019, 4:20 pm.




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