Sawce for Mawdelardes rosted
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 " Sawce for Mawdelardes rosted". [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:

Sawce for Mawdelardes rosted. Take onyons and hew hom wele, Put sum in þo mawdelarde, so have þou cele, And hacke mo onyons, as I þe kenne. With þo grece of þo mawdelarde þou sethe hom, þen Take ale, mustarde and hony þo, Boyle alle togeder or þou more do. For maularde rosted þys sawce is dy3t, And served in sale by gode ry3t.



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]

Sauce for a mawlerd Rosted. Take onyons And mense them wele. Put sum yn thy mawlerd so have the sele. And mynce mo Onyons I the ken. With the grece of the mawlerd seth hit then. Put ale mustad And hony ther to. Boyle all to geder tyll hit be enowe. [Gentyll manly Cokere (MS Pepys 1047)]

[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]

ducks
onions
grease
ale
mustard
honey


[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:63>. Accessed on October 20, 2019, 2:44 am.

Searchable index of "Gentyll manly Cokere (MS Pepys 1047)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?genty:29>. Accessed on October 20, 2019, 2:44 am.




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