LVIII - FOR TO MAKE POUNDORROGE
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "LVIII - FOR TO MAKE POUNDORROGE". [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:

LVIII - FOR TO MAKE POUNDORROGE. Tak Partrichis wit longe filettis of Pork al raw and hak hem wel smale and bray hem in a morter and wan they be wel brayed do thereto god plente of pouder and zolkys of eyryn and after mak thereof a Farsure formed of the gretnesse of a onyoun and after do it boyle in god breth of Buf other of Pork after lat yt kele and after do it on a broche of Hasel and do them to the fere to roste and after mak god bature of floure and egge on bature wyt and another zelow and do thereto god plente of sugur and tak a fethere or a styk and tak of the bature and peynte thereon above the applyn so that on be wyt and that other zelow wel colourd.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

partridges
pork
podour
yolks
eggs
onions
beef
nuts
flour
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
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:253>. Accessed on April 19, 2024, 8:22 am.