XXXXII To make a chicken tart
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "XXXXII To make a chicken tart". [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:

XXXXII To make a chicken tart. If you want to make a pie of chickens, one can do it in four ways. Take them and dismember them and fry them in lard and get boiled shoulder meat beaten very well and good cheese with it and good finest spices and eggs that you need, and put the chickens and these things together, and make the pie, and anoint it of the top with yolks of egg with saffron, and one wishes not to give salt to all these things.

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]

chicken
tarts
pies
lard
cheese
eggs
yolks
saffron
salt

[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
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[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

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libri:29>. Accessed on May 14, 2025, 12:27 am.