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This entry is a re-creation of a recipe from Forme of Cury (England, 1390), entitled "CRUSTARDES OF FLESSH". [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:

CRUSTARDES OF FLESSH. XX.VII. XIIII. Take peiouns, chykens, and smale briddes smyte hem in gobettes. & seeþ hem alle ifere in god broþ wiþ veriaws do þerto safroun, make a crust in a trape. and pynche it. & cowche þe flessh þerinne. & cast þerinne Raisouns coraunce. powdour douce and salt. breke ayrenn and wryng hem thurgh a cloth & swyng þe sewe of þe stewe þerwith and helde it uppon the flessh. couere it & bake it wel. and serue it 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]

Crustate of flesshe. Take peiuns and smalle chekuns with alle And oþer smale bryddes, and hew hom smalle. And sethe hom alle togedur þoo In brothe and in white grece, also In verius, and do þer to safroune. Fyrst make a fole trap þou mun, Pynche hym, cowche hym þy flesshe þerby. Kast þerin raysyns of corouns forthy, And powder dowce and salt gode won. Breke eyren and streyne hom thorowghe a clothe anone, And swyng þy sewe þerwyth þenne, And helde hit onne þe flesshe I kenne, And kover þy trap and hele hit wele, And serve hit forthe, Syr, at þe mele. [Liber cure cocorum [Sloane MS 1986]]

.Clij. Crustardes of flesch. Take pejouns. chykens. & smale bryddes. smyte hem in gobettes in grece with verjous. Do ther to safroun. make a crust in a traup & pynche hit & cowche the fleysch ther inne. cast ther in raysouns corauns, poudour douce & salt & breke ayroun & wryng hem thorow a cloth & swyng the sewe of the ther with & held hit ther on the flesch. cover hit and bake it wel and serve hit forth. [Fourme of Curye [Rylands MS 7]]

[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]

peiouns: Pigeons.
coraunce: Raisins made from corinth grapes (a.k.a currants).
ayrenn: Eggs. (from German)

[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 "Forme of Cury". Medieval Cookery.
  <>. Accessed on February 26, 2020, 2:26 pm.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <>. Accessed on February 26, 2020, 2:26 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <>. Accessed on February 26, 2020, 2:26 pm.

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