To stewe Calues feete
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 stewe Calues feete". [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 stewe Calues feete. Take calues feet faire blanches and cut them in the half, & when they be more then halfe boyled, put to them great raisons, mutton broth, a little saffron, and sweete butter, pepper, suger, and some sweet hearbes finelye minced, boyle calues feete, sheepes feete, or lambes feete with Mutton broth, sweete hearbes and Onyons chopped fine, Butter and Pepper, and when they boyle, take the yolke of an egge and straine it with vergice, so serue it.



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]

calf
raisins
sheep
broth
saffron
butter
pepper
sugar
herbs
onions
yolks
eggs
verjuice


[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 "The Good Housewife's Jewell". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?goodh:34>. Accessed on November 20, 2019, 10:11 am.




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