Hennes in gravé
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 " Hennes in gravé". [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 gravé. Take hennes and rost, as I þe kenne, Sithinn, hew hom smalle and frye hom. þenne Take wyne or peper or venegur to, Grynd hit togeder with hennes þo. Lye hit with 3olkes of eyren wele, Coloure hit with safrone everydele, And messe hit forthe withoutene ony more, And loke þou for3ete no3t þys lore.



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]

Chykens In Gravey. XXVII. Take Chykens and serue hem the same manere and serue forth. [Forme of Cury]

.xxvij. Chykenes in gravey. Tak chykenes & serve hem in the same manere & serve hem forth. [Fourme of Curye [Rylands MS 7]]

To mak hennes in grave tak hennes and rost them and hew them small and fry them then tak wyn or venygere and pepper and grind it with the hennes fleshe and liere it with yolks of egges and colour it with saffron and serue it. [A Noble Boke off Cookry]

[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]

chicken
wine
pepper
vinegar
yolks
eggs
saffron


[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:52>. Accessed on August 9, 2020, 9:27 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:27>. Accessed on August 9, 2020, 9:27 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:27>. Accessed on August 9, 2020, 9:27 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:229>. Accessed on August 9, 2020, 9:27 pm.




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