.lxxiiij. Salat.
Prepared for [event name] on [date]
by [name]
Introduction
This entry is a re-creation of a recipe from , entitled ".lxxiiij. Salat.". [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:
.lxxiiij. Salat. Take persel, sauge, garlek, chybollus, oynouns, leke, borage, myntes, poorettes, fenell, and towne tressis, rewe, rosmarye, purslary, lave & waische hem clene, pyke hem pluk hem small with thyne honde & myng hem wel with rawe oyle, lay on vyneger & salt & serve hem 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]
Salat. XX.III. XVI. Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, porrectes, fenel and ton tressis, rew, rosemarye, purslarye, laue and waische hem clene, pike hem, pluk hem small wiþ þyn honde and myng hem wel with rawe oile. lay on vynegur and salt, and serue it forth. []
23 If you would make a good sausage for a salad. Then take ten pounds of pork and five pounds of beef, always two parts pork to one part of beef. That would be fifteen pounds. To that one should take eight ounces of salt and two and one half ounces of pepper, which should be coarsely ground, and when the meat is chopped, put into it at first two pounds of bacon, diced. According to how fat the pork is, one can use less or more, take the bacon from the back and not from the belly. And the sausages should be firmly stuffed. The sooner they are dried the better. Hang them in the parlor or in the kitchen, but not in the smoke and not near the oven, so that the bacon does not melt. This should be done during the crescent moon, and fill with the minced meat well and firmly, then the sausages will remain good for a long while. Each sausage should be tied above and below and also fasten a ribbon on both ends with which they should be hung up, and every two days they should be turned, upside down, and when they are fully dried out, wrap them in a cloth and lay them in a box. []
Salat. XX.III. XVI. Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, porrectes, fenel and ton tressis, rew, rosemarye, purslarye, laue and waische hem clene, pike hem, pluk hem small wiþ þyn honde and myng hem wel with rawe oile. lay on vynegur and salt, and serue it forth. []
[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]
parsley
sage
garlic
onions
leeks
borage
mint
fennel
rosemary
oil
vinegar
salt
[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?fourm:75>. Accessed on September 13, 2024, 12:31 pm.
Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?forme:75>. Accessed on September 13, 2024, 12:31 pm.
Searchable index of "". Medieval Cookery.
<http://www.medievalcookery.com/search/display.html?kuchb:23>. Accessed on September 13, 2024, 12:31 pm.