ELES IN BREWET
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "ELES IN BREWET". [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:

ELES IN BREWET. C. X. Take Crustes of brede and wyne and make a lyour, do þerto oynouns ymynced, powdour. & canel. & a litel water and wyne. loke þat it be stepid, do þerto salt, kerue þin Eelis & seeþ hem wel and serue hem forth.

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]

.Cviij. Elys in brewet. Take crustes of brede & wyne & make a lyre, do ther to oynouns y mynced, poudour ginger, & canel, & a litul water & wyne that hit be steped, do therto salt, kerf thyn eelys & seeth hem wel. []

Elis in Brewette. Recipe elis, & cut þam in gobyts & seth þam; & grind peper & saferon, mynt, percely, brede & ale, & temper it with þe broth, & bole it & serof. []

Eles in browet. Take eles culpond ande clene wasshen, and scthe hom in water; and cast therto onyons gret mynced (cut in large pieces), and sage and parcel hewed, and a Hour of bred drawen up with wyne, and caste therin first pouder of pepur and saffron, and ' serve hit forthe. Also there byn eles in brothe sothen in water with onyons, herbes, pepur, and saffron, with a lytel rennynge Hour, and salt; and serve hit forthe. []

.Cviij. Elys in brewet. Take crustes of brede & wyne & make a lyre, do ther to oynouns y mynced, poudour ginger, & canel, & a litul water & wyne that hit be steped, do therto salt, kerf thyn eelys & seeth hem wel. []

Elis in Brewette. Recipe elis, & cut þam in gobyts & seth þam; & grind peper & saferon, mynt, percely, brede & ale, & temper it with þe broth, & bole it & serof. []

[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]

seafood
bread
wine
onions
podour
cinnamon
salt

[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
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[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:109>. Accessed on April 20, 2024, 10:40 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:109>. Accessed on April 20, 2024, 10:40 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:72>. Accessed on April 20, 2024, 10:40 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:194>. Accessed on April 20, 2024, 10:40 am.