To make grewell of forse
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 grewell of forse". [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 grewell of forse. Take mary bones of Fresh beef And make goode grewell ther of then draw hit throwgh a streynner Take fayre porke tender sodyn take A way the skynne and the bonys and the senose Then grynde hit yn A morter small And tempyr hit vp with the same grewell that ys drawne make hit smoth let hit stand resonayll by þe flesh seson hit vp with salte and saferon then set hit to the fyre and let hit boyle And serue hit furth.



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]

For gruel of fors. Fyrst take porke, wele þou hit sethe With otene grotes, þat ben so smethe. Whenne hit begynnes wele to alye, þou save of þe þynnest brothe þer by To streyne þy gruel, alle and summe. But furst take oute þy porke þou mun And hak hit smal and grynde hit clene. Cast hit to þo gruel þat streyned bene, Colour hit with safroune and sethe hit wele. For gruel of force serve hom at mele. [Liber cure cocorum [Sloane MS 1986]]

For To Make Grewel Forced. III. Take grewel and do to the fyre with gode flessh and seeþ it wel. take the lire of Pork and grynd it smal and drawe the grewel thurgh a Straynour and colour it wiþ Safroun and serue forth. [Forme of Cury]

.iij. For to make grewel eforced. Take grewel & do to the fyer withe gode flesch & seeth hit wele. Take the lyre of pork & grynd hit smal and drawe the grewel thorow a straynoure & colour hyt with safroun. [Fourme of Curye [Rylands MS 7]]

Growelle fforce. Take Growell y-made of ffresh beef; And whan it is y-sodden ynogh, drawe it thorgh a Streynour into a fair potte; then take lene porke, and seth it; grynde it small in a morter, and temper it with the seid broth, and cast togidre, And lete it boyle til hit be ynogh, And cast thereto Sapheron and salt, and serue it forth. [Two Fifteenth-Century Cookery-Books]

Gruell Forsyd. Recipe pork & seth it, & when it begyns to aly take oute part of þat broth & take out pork, & stren þe broth; þen put in otemele small, or else paynmain; þan colour it with saferon, & serof it forth. [Thomas Awkbarow's Recipes (MS Harley 5401)]

To mak grewelle enforced tak mary bones and freche brothe and mak grewelle and draw them throughe a strener then tak pork sodene tender and pick out the bones and the senewes and pille of the skyn and hew it and grind it smale in a mortair and temper it with the same gruelle that is drawen and mak it smothe and let it stond myche by freche pork and salt it and serue it. [A Noble Boke off Cookry]

vij - Gruelle a-forsydde. Take otemele, an grynd it smal, an sethe it wyl, (Note: (wyl = well).) an porke ther-ynne, an pulle of the swerde (Note: sward, rind, skin.) an pyke owt the bonys, an than hewe it, an grynd it smal in a morter; than neme thin (Note: thine) grwel an do ther-to, than strayne it thorw a straynour, an put it in a potte an sethe it a lytel, an salt it euene (Note: equally); an colour it wyth safroun, an serue forth rennyng. [Two Fifteenth-Century Cookery-Books]

Growelle fforce. Take Growell y-made of ffresh beef; And whan it is y-sodden ynogh, drawe it thorgh a Streynour into a fair potte; then take lene porke, and seth it; grynde it small in a morter, and temper it with the seid broth, and cast togidre, And lete it boyle til hit be ynogh, And cast thereto Sapheron and salt, and serue it forth. [Two Fifteenth-Century Cookery-Books]

[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]

marrow
bones
beef
pork
salt
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 "Gentyll manly Cokere (MS Pepys 1047)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?genty:16>. Accessed on November 20, 2019, 5:09 am.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:114>. Accessed on November 20, 2019, 5:09 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:3>. Accessed on November 20, 2019, 5:09 am.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:3>. Accessed on November 20, 2019, 5:09 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:262>. Accessed on November 20, 2019, 5:09 am.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:32>. Accessed on November 20, 2019, 5:09 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:153>. Accessed on November 20, 2019, 5:09 am.




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