For hagese
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Liber cure cocorum [Sloane MS 1986] (England, 1430), entitled " For hagese". [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 hagese. Þe hert of schepe, þe nere þou take, Þo bowel no3t þou shalle forsake, On þe turbilen made, and boyled wele, Hacke alle togeder with gode persole, Isop, saveray, þou schalle take þen, And suet of schepe take in, I ken, With powder of peper and egges gode wonne, And sethe hit wele and serve hit þenne, Loke hit be saltyd for gode menne. In wyntur tym when erbs ben gode, Take powder of hom I wot in dede, As saveray, mynt and tyme, fulle gode, Isop and sauge I wot by þe rode.

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]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[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]

isop: Hyssop (Hyssopus officinalis). A member of the mint family.

[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]

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Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <>. Accessed on February 27, 2020, 2:08 pm.

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