XI - FOR TO MAKE LAMPREYS IN BRUET
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "XI - FOR TO MAKE LAMPREYS IN BRUET". [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:

XI - FOR TO MAKE LAMPREYS IN BRUET. They schulle be schaldyd and ysode and ybrulyd upon a gredern and grynd peper and safroun and do ther'to and boyle it and do the Lomprey ther'yn and serve yt 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]

Lamprayes in browet. Take lamprayes and scalde hom by kynde, Sythyn, rost hom on gredyl, and grynde Peper and safrone. welle hit with alle, Do þo lampreyes and serve hit in sale. []

Lamprays in brewte. Take lawprays and skall them be kynde then roste hem on A grede yrne and grynd pepur And saferon, mell hit with Ale so serue the lamprays. []

To mak a Lampry in bruet tak a lampry and skald hym and rost hym on a gredirn then grind pepper guingere clowes and saffron and sethe it well and put pepper in the lampry and serue it. []

Lamprays in brewte. Take lawprays and skall them be kynde then roste hem on A grede yrne and grynd pepur And saferon, mell hit with Ale so serue the lamprays. []

Lampreys in bruet. þey schulle be schaldyd & ysode & ybrulyd vpon a gredern, & grynd peper & safroun & do þerto, & boyle it & do þe lomprey þeryn & serue yt forþ. []

[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
pepper
saffron

[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:264>. Accessed on March 28, 2025, 12:36 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:55>. Accessed on March 28, 2025, 12:36 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?genty:22>. Accessed on March 28, 2025, 12:36 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:233>. Accessed on March 28, 2025, 12:36 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:70>. Accessed on March 28, 2025, 12:36 am.