Broth with Meat Strips is made in haste at a supper where there are more people than expected
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 "Broth with Meat Strips is made in haste at a supper where there are more people than expected". [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:

Broth with Meat Strips is made in haste at a supper where there are more people than expected. For ten bowls, take twenty strips of the cold meat from dinner and from the leg of beef; and let the strips be small like slices of bacon, and fry them in fat on the fire on the griddle.

Item, have the yolks of six eggs and a little white wine, and beat them together until you are tired, then put with meat stock and old verjuice, not new, for it will turn: and boil it all without the meat; and then arrange in the bowls, and in each bowl two strips of meat. Some put the broth in the bowls, and on a dish, before four people, five meat slices and some broth with them; and this is for when there are more people and less meat.



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]

broth
beef
pork
yolks
eggs
wine
verjuice


[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:299>. Accessed on December 14, 2019, 7:18 pm.




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