To Make Good Pies
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 "To Make Good Pies". [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:

To make good pies. Take flour and make dough from it and put therein eggs or fat in order that the crust of the pie will be short. And take the meat that you want to have in there and cut it small as the meat allows. Or take hens or capons or beef tongue or other game and lay that whole in the pie and one must stick them with cloves if one wishes and some cut bacon into it. And the spices for this are ginger, grains of paradise and cinnamon mixed together. These spices must be mixed with the meat when the meat is cut up small. Then one throws it into the pie together and takes a little wine if one wishes and one also lays therein marrow bones because they should be fat. Set it thus in the oven and let it bake. Then it is complete.



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]

pies
flour
eggs
chicken
beef
cloves
pork
ginger
grains_of_paradise
cinnamon
wine
marrow
bones


[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:92>. Accessed on August 9, 2020, 10:27 pm.




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