XXXXIII To make a tart in another way
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "XXXXIII To make a tart in another way". [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:

XXXXIII To make a tart in another way. If you want to make a pie in another way, take the chickens and fry them. When they are fried, put them in a dish and put in over them some spices and the finest, and get fresh cheese and a little eggs with it and stone parsley and mint, beaten with a knife, and mix these things together with the chickens, and put in the lard in which the chickens were fried, and watch that the water that is under the lard doesn't go there (doesn't go in with the lard?), and don't put in saffron.

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]

XXXXIII To make a tart in another way. If you want to make a pie in another way, take the chickens that are half cooked, and when they are fried, then dump them in a dish and put in over them some good spices, and make that you get cheese well fresh, well crushed, and as much as you can do, and put in eggs with parsley itself and mint beaten with a knife and other good herbs, the which is called marjoram, and mix these things together with the chicken, and put in the lard in which the chickens were cooked and watch that the water that is in front of the lard does not enter, and do not put any saffron in. []

[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]

tarts
pies
chicken
cheese
eggs
parsley
mint
lard
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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libri:30>. Accessed on April 16, 2024, 5:22 am.