A Legge of Lambe fearst with Hearbes
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 Legge of Lambe fearst with Hearbes". [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 Legge of Lambe fearst with Hearbes. SErue it as is before shewed, with sweet Hearbes, and grated Bread, Bisket-seedes, a few Coriander seedes, Lemmon pils, minst fine, Nutmeg sliced, sliced Dates, a little grosse Pepper, Capers washt cleane: put all together with sixe or seauen yolkes of new layd Egges, hard roasted, and whole, and put them into your stuffe, and worke them with Sugar, Rosewater, and Uergis, and the marrow of a bone or two, Salt, and Pepper, put all together into the skinne: Carrawayes, and Orrengado are fittest garnish for your Dish.



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
herbs
bread
coriander
lemons
nutmeg
dates
pepper
caper
yolks
eggs
sugar
rosewater
marrow
bones
salt


[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:118>. Accessed on October 15, 2019, 2:48 pm.




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