.xxv. Conynges in cyvee.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Fourme of Curye [Rylands MS 7] (England, 1390), entitled ".xxv. Conynges in cyvee.". [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:

.xxv. Conynges in cyvee. Tak counynges & smyte hem on pecys & seeth in gode broth, mynce oynouns & seeth hem in grece & gode broth do therto, drawe a lyre of brede, blode & vyneger & broth do therto with poudour fort.



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]

Harus in cyne. Perboyle þe hare and larde hit wele, Sethyn loke þou rost hir everydele. Take onyons and loke þou hew hom smalle, Frye hom in grece, take peper and ale, And grynde togeder þo onyons also. Coloure hit with safrone and welle hit þo. Lay þe hare in charioure, as I þe kenne. Powre on þe sewe and serve hit þenne. [Liber cure cocorum [Sloane MS 1986]]

Connynges In Cynee. XXV. Take Connynges and smyte hem on peces. and seeþ hem in gode broth, mynce Oynouns and seeþ hem in grece and in gode broth do þerto. drawe a lyre of brede. blode. vynegur and broth do þerto with powdour fort. [Forme of Cury]

Conyngus in cyne. Smyte þe conyngus in pese smalle. And sethe hom in brothe gode þou shalle. Mynsyn onyons in grece þou sethe, And in good brothe, þat is so smethe Walle togeder. and drau3e alioure Of blode and brede sumdele sowre, Sesonut with venegur and good brothe eke, Kast salt þerto and powder fulle meke. [Liber cure cocorum [Sloane MS 1986]]

To mak conys in cevy smyt conys in small peces and sethe them in good brothe put ther to mynced onyons and grece and draw a liour of broun bred and blod and sesson it with venygar and cast on pouder and salt and serve it. [A Noble Boke off Cookry]

To make haires in covy boile a haire, rost hir and lard here then fry her in grece with pepper ale and onyons mynced small and colour it with saffron then lay the hair in a platter and pour on the covy and serue it. [A Noble Boke off Cookry]

lxiij - Harys in Cyueye. Take Harys, and Fle hem, and make hem clene, an hacke hem in gobettys, and sethe hem in Water and Salt a lytylle; than take Pepyr, an Safroun, an Brede, y-grounde y-fere, and temper it wyth Ale; than take Oynonys and Percely, y-mynced smal to-gederys, and sethe hem be hem self, and afterward take and do ther-to a porcyon of Vynegre, and dresse in. [Two Fifteenth-Century Cookery-Books]

lxxiij - Conyngys in cyveye. Take Conyngys, an fle hem, and sethe hem, and make lyke thou woldyst make a sewe, saue alle-to-choppe hem, and caste Safroun and lyer ther-to, and Wyne. [Two Fifteenth-Century Cookery-Books]

VIII - HARYS IN CMEE. Schul be parboylyd and lardyd and rostid and nym onyons and myce hem rizt smal and fry hem in wyte gres and grynd peper bred and ale and the onions therto and coloure it wyth safroun and salt it and serve it forth. [Forme of Cury]

[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
onions
grease
bread
blood
vinegar
podour


[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 "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:25>. Accessed on November 21, 2019, 2:22 am.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:43>. Accessed on November 21, 2019, 2:22 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:25>. Accessed on November 21, 2019, 2:22 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:219>. Accessed on November 21, 2019, 2:22 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:63>. Accessed on November 21, 2019, 2:22 am.




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