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This entry is a re-creation of a recipe from Forme of Cury (England, 1390), entitled "FOR TO MAKE II". [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:

FOR TO MAKE II. PECYS OF FLESSH TO FASTEN TOGYDER. XX.IX. X. Take a pece of fressh Flesh and do it in a pot for to seeþ. or take a pece of fressh Flessh and kerue it al to gobetes. do it in a pot to seeþ. & take þe wose of comfery & put it in þe pot to þe flessh & it shal fasten anon, & so 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]

.Clxxxviij. To make two pecys of flesh to fasten to gyder. Take a pece of freysche flesche & do hyt in a pot for to seeth. other take a pece of freysch fleysch & kerve hit al to gobetes. do yt in a pot to seeth. and take the wose of comfery & put hyt in the pot to the flesch and hyt schal fasten anon and thanne serve hyt 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]

comfery: Comfrey (Symphytum officinale).

[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 October 21, 2021, 10:34 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <>. Accessed on October 21, 2021, 10:34 am.

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