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

Hennes in brewes. With porke þou sethe þo henne fatte, Grynde brede and peper and be not batte. And comyne also þou schalle grynde, Seson hom with ale, þat is hor kynde. With þo brothe of hennes þou temper hit shalle, Boyle hit, coloure hit, salt hit withalle. Serve hom forthe, as þou may see, Þese er hennes in browet, levys þou me.

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]

Chekyns in browet. Take chekyns, scalde hom fayre and clene. Take persole, sauge, oþer herb3, grene Grapus, and stope þy chekyns with wynne. Take goode brothe, sethe hom þerinne, So þat þay sone boyled may be. Coloure þe brothe with safrone fre, And cast þeron powder dowce, For to be served in goode mennys howse. [Liber cure cocorum [Sloane MS 1986]]

To mak hennes in Bruet sethe hennes and freche pork to gedure then grind pepper bred and comyne and sesson it and temper it with the hennes brothe boile it and colour it with saffron salt it and serue it. [A Noble Boke off Cookry]

lxv - Hennys in bruette. Take the hennys, and skalde hem, and ope hem, and wasshe hem clene, and smyte hem to gobettys, and sethe hem wyth fayre porke; than take Pepyr, Gyngere, and Brede, y-grounde y-fere, and temper it vppe with the same brothe, or ale draft, and coloure it with Safroun, and sethe it to-gederys, and serue forth. [Two Fifteenth-Century Cookery-Books]

lxxxxvij - Chykonys in bruette. Take an Sethe Chykonys, and smyte hem to gobettys; than take Pepir, Gyngere, an Brede y-grounde, and temper it vppe wyth the self brothe, an with Ale; an coloure it with Safroun, an sethe an serue forth. [Two Fifteenth-Century Cookery-Books]

VII - HENNYS IN BRUET. Schullyn be scaldyd and sodyn wyth porke and grynd pepyr and comyn bred and ale and temper it wyth the selve broth and boyle and colowre it wyth safroun and salt it and messe it forthe. [Forme of Cury]

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


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Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:47>. Accessed on September 27, 2020, 12:45 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:224>. Accessed on September 27, 2020, 12:45 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:65>. Accessed on September 27, 2020, 12:45 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:202>. Accessed on September 27, 2020, 12:45 am.

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