To make a stew of flesh
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Gentyll manly Cokere (MS Pepys 1047) (England, ca. 1500), entitled "To make a stew of flesh". [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:

To make a stew of flesh. To make a stew of flesh yf thy potte be .iiij. gallons do yn A quarte of wyn take fayre befe of the fore loyne or of the hynder loyne and mynsitt and take gode Capons with all Take pepur and gode poder of Cannell and gyngere and rasyns of Corance clowse maces saferon & saunders take þer to onyons percelly sage Rosemary tyme ysope saffery hony clarefyed and a quantite of bryssyd Almondys and put ther to and boyll hit vp but thow nedys to have A fayre of colys for byrnyng And not to grete A fyre but small sokyng fyre And sokyd well in þe stewyng And loke thy pott be well keverd that the hete go not owte in no wyse And thus stew all maner flesh.



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]

[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]

wine
beef
chicken
pepper
cinnamon
ginger
raisins
currants
cloves
mace
saffron
sandalwood
onions
parsley
sage
rosemary
thyme
hyssop
savory
honey
nuts
worts


[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]

corance: Raisins made from corinth grapes (a.k.a currants).
saunders: Saunders, also known as Red Sandalwood (Pterocarpus santalinus). Used as a red colorant.
ysope:
colys: A broth with finely ground meat.


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 "Gentyll manly Cokere (MS Pepys 1047)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?genty:1>. Accessed on February 27, 2020, 12:45 pm.




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