To make broth for one that is weake
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Good Housewife's Jewell (England, 1596), entitled "To make broth for one that is weake". [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 broth for one that is weake. Take a Legge of veale and set it ouer the fire in a gallon of water skumming it cleane, when you haue so doone put in three quarters of a pounde of small reasons, halfe a pound of prunes, a good handfull of Burrage, as much langdebeefe, as much mints and the like quantitie of harts tongue, let al these seeth together till all the strength of the flesh be sodden out, then straine it so clean as you can, and if you thinke the patient bee in anie heates, put in violet leaues and sauorie as you do with the other hearbes.



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]

broth
veal
raisins
prunes
borage
oxtongue
mint
flowers
savory
herbs


[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]

burrage:


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 "The Good Housewife's Jewell". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?goodh:124>. Accessed on July 11, 2020, 3:30 am.




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