SOUP of SMALL BIRDS or OTHER MEAT
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "SOUP of SMALL BIRDS or OTHER MEAT". [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:

SOUP of SMALL BIRDS or OTHER MEAT. Let them be plucked while dry, then have bacon fat cut into cubes, and put in the skillet and remove the grease from it and there fry them; then put on to cook in meat stock, then take bread browned on the grill or breadcrumbs moistened in meat stock and a little wine; then take ginger, clove, grain and powdered cinnamon and the livers, and grind them; and then sieve your bread and stock and the spices are not to be sieved but ground fine; and put on to boil with your small birds and a little verjuice. .

Item, if you have no bouillon, use the water from cooking peas. .

Item, it should not be too thick, but clear; so you only need the liver or bread for thickening.



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]

birds
pork
grease
bread
wine
ginger
cloves
grain
cinnamon
liver
verjuice
peas


[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 "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:248>. Accessed on December 14, 2019, 6:53 pm.




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