XXXVII - FOR TO MAKE MURREY
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by [name]


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

XXXVII - FOR TO MAKE MURREY. Tak mulbery and bray hem in a morter and wryng hem thorth a cloth and do hem in a pot over the fyre and do thereto fat bred and wyte gresse and let it nazt boyle no ofter than onys and do thereto a god party of sugur and zif yt be nozt ynowe colowrd brey mulburus and serve yt forthe.



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]

Cxxij - A rede Morreye. Take Molberys, and wrynge a gode hepe of hem thorw a clothe; nym Vele, hew it and grynd it smal, and caste ther-to; nym gode Spycery an Sugre, and caste ther-to; take Wastilbrede and grate it, and 3olkys of Eyroun, and lye it vppe ther-with, and caste gode pouder of Spycery ther-an a-bouen; and than serue it forth. [Two Fifteenth-Century Cookery-Books]

Cxviij - Murreye. Take Molberys, and wryng hem thorwe a clothe; nym Vele, hew it, sethe it, grynd it smal, and caste ther-to; nym gode Spycery, Sugre, and caste ther-to; take Wastylbrede y-gratyd, and 3olkys of Eyroun, and lye it vppe ther-with, and caste gode pouder a-boue y-now, and than serue forth. [Two Fifteenth-Century Cookery-Books]

lxxj - Murrey. Take Porke an Vele, and sethe it, and grynd it, and draw it with the self brothe; then take bred y-gratyd, and pouder of Gyngere and of Galyngale, and Hony, an caste ther-to, and boyle it y-fere; and make it chargeaunt, and coloure it with Saunderys and serue forth [correction; sic = f]. [Two Fifteenth-Century Cookery-Books]

Murre. Take almonde mylke, and draw hit up with brothe of beef, and take porke braied, or elles braune of capons braied, and boyle hit togeder; and put therto sugre, saunders, saffron, but more of saffron than of saunders that hit be depe coloured, and pouder of greynes, and let hit boyle that hit be stondynge, and thik hit with a litel floure of rys ; and settynge doune take a lytel vynegur, and medel wyth the flour of canel, and of ginger and sugre, and put therto, and stere hit wel togeder, and when hit is dressed up strewe above red anys in confith, and serve hit forthe. [Ancient Cookery [Arundel 334]]

Morree. XXXVIII. Take Almandes blaunched, waisshe hem. grynde hem. and temper hem up with rede wyne, and alye hem with flour of Rys. do þerto Pynes yfryed. and colour it with saundres. do þerto powdour fort and powdour douce and salt, messe it forth and flour it with aneys confyt whyte. [Forme of Cury]

XXVI - For To Make Morrey. Requir' de Carnibus ut supra. [Forme of Cury]

.xxxviij. Morree. Tak almaundes blaunched, waisch hem, grynde hem, & temper hem up with rede wyne, & alye hem with flour of rys, do therto pynes & fryed & colour it with saundres, do therto poudour fort & poudour douce and salt & messe hit forth & flour hit with aneys confyt whyte. [Fourme of Curye [Rylands MS 7]]

Moree. rice flour or amidon, whichever can be found; that the color of sandalwood will be had, grind well in a mortar; and then it must be tempered in almond milk and well strained. And then put powdered cinnamon and of galingale. If it is a fish day, put in pears or chestnuts or salmon, or luce or perch; if a meat day, put in veal or goat, if you would have a good and royal meat. [MS Royal 12.C.xii]

Murrey. Tak mulbery & bray hem in a morter & wryng hem þorh a cloþ, & do hem in a pot ouer þe fyre; & do þereto bred & wyte gresse, & let yt nat boyle non ofter þan onys. & do þereto a god perty of sugur, & if yt be not ynowe ycolowrd brey mulburus; & serue yt forþe. [MS Douce 257]

Morrey. For to make morrey, require de carnibus vt supra [MS Douce 257]

[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]

mulberries
bread
grease
sugar


[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 "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:232>. Accessed on December 15, 2019, 3:24 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:122>. Accessed on December 15, 2019, 3:24 am.

Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:180>. Accessed on December 15, 2019, 3:24 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:37>. Accessed on December 15, 2019, 3:24 am.

Searchable index of "MS Royal 12.C.xii". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?royal:32>. Accessed on December 15, 2019, 3:24 am.

Searchable index of "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:37>. Accessed on December 15, 2019, 3:24 am.

Searchable index of "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:85>. Accessed on December 15, 2019, 3:24 am.




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