Another bake meate
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 "Another bake meate". [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:

Another bake meate. Tahe two pounde of White and a little veale, and mince it together, then take a little peniriall, sauerie and margerum, and vnset Leekes, and chop them fine, and put in some egges and some creame, then stirre it all well together, and season it with pepper, nutmegs and salt, then put it into the pye, and cut the lid, and let it bake till it be drye, then 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]

Another bake meate. Take a leg of veale, and cut it in slices, and beate it with the back of a knife, then take time, margerum and peniriall, sauerie, and perselye, and one Onion, and chop them altogether verie small, then breake in some egges whites and all, and put in your hearbes and season it with pepper, nutmegs and salt, and a litle suger, then stirre them altogether, and then lap them vp like allowes, and cast a fewe currants and dates, and butter amongst them. [The Good Housewife's Jewell]

[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]

veal
pennyroyal
savory
marjoram
leeks
eggs
cream
pepper
nutmeg
salt
pies


[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:51>. Accessed on November 20, 2019, 9:58 am.




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