For a pye
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Liber cure cocorum [Sloane MS 1986] (England, 1430), entitled " For a pye". [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:

For a pye. Fyrst sly þy capon over þo ny3ght, Plump hym in water wher he is dy3t, Alle wallande hote anon take oute Þo capone to drye, with outen dowte. Þy stuffe of fressh befe mynse þou schalle With wyne or verius or salt with alle, To temper þat stuffe, and suet take þen Of þe same befe hakked I ken, That suet þou coloure wiþ safroune wele In a dysshe by hit selfe, as I þe telle. Þen lay þy capon in coffyn fyne, A mawdelarde þerby and wodcockys twyne, Put in þy stuffe er þou more done, With an hen egge 3olkes set hit anon, Þen take þy suet þat coloured was wele, Mynge hit above, so have þou cele. Þen coloure þy capon with safroune, dore With a feder, with a fayre feder, as I þe lore, Sethyne, with clovyn dates ry3t, With maces and quibibis he shalle be dy3t. Cloves and graynys þou take þer to And raysyns of corauns for3ete not. þo Close on þy lyd and pynche hym þen, And bake hym forthe, as I þe ken.



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]

pies
chicken
beef
wine
verjuice
salt
suet
saffron
pie_crust
ducks
herbs
woodcock
eggs
yolks
dates
mace
cubebs
cloves
grains_of_paradise
raisins
currants


[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]

coffyn: A pastry crust, often freestanding and rectangular.
quibibis:


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 "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:124>. Accessed on November 17, 2019, 5:59 am.




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