A Dish of Steakes of Mutton
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "A Dish of Steakes of Mutton". [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:

A Dish of Steakes of Mutton, smoorde in a Frying-panne. TAke your Legge of Mutton cut into Steakes, and put it into a Frying Panne, with a pinte of white Wine, and smoore them somewhat browne: then put them into a Pipkin. Cut a Lemmon in slices, and throw it in: then put in a good quantitie of Butter, and holde it ouer the fire: when it is ready to frye, put in a handfull of Parsley, and when it is fryed put it into the Pipkin, and boyle it together. This Dish would be garnished with Sinamon, Sugar, and sliced Lemmons.



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]

sheep
wine
lemons
butter
parsley
cinnamon
sugar


[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 "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:110>. Accessed on August 17, 2019, 1:52 pm.




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