Connynges In Cyrip
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Forme of Cury (England, 1390), entitled "Connynges In Cyrip". [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:

Connynges In Cyrip. XX.III. IIII. Take Connynges and seeþ hem wel in good broth. take wyne greke and do þerto with a porcioun of vyneger and flour of canel, hoole clowes quybibes hoole, and ooþer gode spices with raisouns coraunce and gyngyner ypared and ymynced. take up the conynges and smyte hem on pecys and cast hem into the Siryppe and seeþ hem a litel on the fyre and sue 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]

.lxiij. Conynges in syryp. Tak conynges & seeth hem wel in gode broth, tak wyne creke & do therto with a porcioun of vyneger & flour of canel, hoole clowes, quybybus hole, & othere gode spyces with raysouns corance & ginger, y pared & mynced, tak up the conynges & smyte hem on pecys & cast hem in to the syryp & seeth hem a litull in the fyre and serve hit forth. [Fourme of Curye [Rylands MS 7]]

.lxiij. Conynges in syryp. Tak conynges & seeth hem wel in gode broth, tak wyne creke & do therto with a porcioun of vyneger & flour of canel, hoole clowes, quybybus hole, & othere gode spyces with raysouns corance & ginger, y pared & mynced, tak up the conynges & smyte hem on pecys & cast hem in to the syryp & seeth hem a litull in the fyre 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]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

rabbit
broth
wine
vinegar
cinnamon
cloves
cubebs
raisins
currants
ginger


[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]

connynges: Rabbits.
canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.
quybibes:
coraunce: Raisins made from corinth grapes (a.k.a currants).


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:63>. Accessed on December 15, 2019, 4:16 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:63>. Accessed on December 15, 2019, 4:16 am.




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