Veal Broth
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 "Veal Broth". [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:

Veal Broth. Do not wash nor parboil, half cook it on the spit or on the grill, then cut it in pieces and fry in fat with a great quantity of onions cooked beforehand: then take lightly browned bread or untoasted bread crumbs, as otherwise it would be too brown for veal broth; (they say that this lightly browned bread is good for hare broth.) And let this bread be moistened with beef stock and a little wine or water left from cooking peas, and while it is moistening, grind ginger, cinnamon, clove, grain of Paradise, and saffron mainly for coloring it yellow, and mix with verjuice, wine and vinegar, then grind your bread and put through the sieve: and add your spices, and the sieved bread, to the cauldron, and put it all on to boil together; and it should be more yellow than brown, sharp with vinegar, and full of spices. - And note that it needs lots of saffron, and try not to add cloves or cinnamon, as they will redden it.



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]

veal
broth
onions
bread
rabbit
beef
wine
peas
ginger
cinnamon
cloves
grain
grains_of_paradise
saffron
verjuice
vinegar


[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:295>. Accessed on October 20, 2019, 1:40 am.




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