For anoþer maner of service on flesshe day
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 anoþer maner of service on flesshe day". [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 anoþer maner of service on flesshe day. Take fyrst grete pyes and frumenté With venison, so mot I þe, And rostyd capon, þen shal þou take, Þys for þe fyrst cours, þou no3ght forsake. Then fylets in galentine and mortrews eke With rostyd befe and moton so meke, And rosted vele and porke and grys. And gose and gryce for secunde be wyse, For the thrydde cours, now take shalle Cawdel ferre, stued mawdelarde with alle, Then tarts and daryels and custan dere, Rysshene and pome dorres, and frutur in fere, Thenne rosted mawlarde and cele þer to, With wodcoke and oþer smalle bryddys inow. Of servis tel 3ou no more I wylle, For a comyne fest at home be skylle.



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
frumenty
venison
chicken
beef
sheep
veal
pork
grease
goose
ducks
tarts
dory
woodcock
birds


[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 "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:134>. Accessed on October 14, 2019, 9:31 am.




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