MUTTON PASTIES
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 "MUTTON PASTIES". [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:

MUTTON PASTIES. Chopped very small with scallions.



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]

A Pie (Mukhabbazah) of Lamb. Make meatballs of lamb with all the spices and flavorings, beat them with eggwhite, and put into the pot a spoonful of oil, cilantro juice, a spoonful of onion juice and half a spoonful of murri, and pepper, cinnamon, Chinese cinnamon, a handful of pine-nuts, coriander, a little caraway and a spoonful of water. Cook until the meatballs stiffen, and cook the sauce and boil two eggs in it, then cover [the contents of the pot with eggs and breadcrumbs] and take it out to the hearthstone until [the egg layer] wrinkles. Knead a dough with white flour, water and oil. Prepare a pie crust of this, and put in the meatballs and the boiled eggs, after splitting, and put the filling inside this, and cover it with a sheet of dough made in the same manner. Fasten it closed and send it to the oven until it is done, and present it, God willing. [An Anonymous Andalusian Cookbook]

[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]

sheep
pies
scallions


[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:355>. Accessed on October 16, 2019, 5:19 am.

Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:92>. Accessed on October 16, 2019, 5:19 am.




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