Capons in dorre
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 "Capons in dorre". [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:

Capons in dorre. Blanched almoundes grynd hem temper them vp with fare water un to A goode mylke And draw hit through A streynenor in to A pott do ther to saferon for yf thow wylt thow may cullor hit A litill ther with And put ther to sugure and salte and set hit on the fyre stere hit well and when hit is at the boylyng do ther to A litell goode wyne take hit fro the fyre And stere hit well And then take white brede and cut hit manor of brewes thyn tost them A litell on A rost yrne that thei be sumdele brown And then dyppe hem A litell in wyne And tost hem better and do a litell mylke in dysches and coche .iij. or .iiij. tostes in A dysche And powre more mylke A pon And serue hit forth. probatu est.



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]

To mak chekyns endort tak chekyns and skald them and tak out the brest bone and saue the skyn hole then rost them till they be enoughe and endore them with yolkes of eggs and when the endoringe is stiff let them rost no more also ye may rost kidde and endore them in the same manner. [A Noble Boke off Cookry]

Chike endored. Take a chike, and drawe him, and roste him, And lete the fete be on, and take awey the hede; then make batur of yolkes of eyron and floure, and caste there-to pouder of ginger, and peper, saffron and salt, and pouder hit faire til hit be rosted ynogh. [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]

chicken
nuts
milk
saffron
sugar
salt
wine
bread


[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:3>. Accessed on September 25, 2018, 5:41 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:96>. Accessed on September 25, 2018, 5:41 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:329>. Accessed on September 25, 2018, 5:41 am.




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