Cow's Udders
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 "Cow's Udders". [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:

Cow's Udders. Cooked with meat and eaten like meat. .

Item, salted with mustard sauce. .

Item, sometimes cut in strips and roasted on the grill, cooked fresh.



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]

Cow's udder. For cow's udder which has been well washed and cooked, & put

on a towel so it can rest well, & put it on a spit.

For the udder's sauce , take two or three pieces of toasted white bread, which are not burned at all, & take some broth with verjuice to temper the bread, & mix with four or five egg yolks, & put therein nutmeg, cinnamon, ginger, saffron, & sugar, & let it boil well together, & put it on the roasted udder. [Ouverture de Cuisine]

[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]

beef
mustard


[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:584>. Accessed on November 20, 2019, 5:31 am.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:7>. Accessed on November 20, 2019, 5:31 am.




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