Another way
Prepared for [event name] on [date]
by [name]

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

Another way. BLaunch them as before, put them in a Dish with fayre water and Butter, chop Lettice, and Spinnage, with the backe of your Knife: and put them in a Dish: let them boyle with large Mace, sliced Lemmon, a few Grapes, or a stewed Cucumber sliced. Let all boyle well together with Pepper: straine into a Dish the yolkes of Egges, Uergis, and Sugar: straine them together when they goe to the Table. This boyling will serue for Neates feet, Sheepes Trotters, or Hogges feet: serue them hot at Supper.

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]

ANOTHER WAY, take the chicken and pluck it, then put it on to boil with salt until it is cooked, then take it out, quarter it and let it cool: Then put on to cook in water some hard-boiled eggs, and add bread soaked in wine and verjuice or vinegar, as much of one as of the other; then take parsley and sage, then grind up ginger, grains, and sieve it, and sieve the egg-yolks, and put quartered hard-boiled eggs on the chicken, and then add your sauce over it. [Le Menagier de Paris]

Another way. TAke twelue Graynes of Muske, syxe graines of Ciuet .viii. graines of ambergrece .iii. grains of storax Calamit .vi. graines of Beniamin and a few Cloues: grynde all these together, with Oyle of Ciuet Almons. Fyrste wash your Gloues: with Fusses, disolued a day in Damask water. [The Treasurie of commodious Conceits]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[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]

[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]


[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.
  <>. Accessed on May 28, 2020, 11:18 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <>. Accessed on May 28, 2020, 11:18 am.

Searchable index of "The Treasurie of commodious Conceits". Medieval Cookery.
  <>. Accessed on May 28, 2020, 11:18 am.

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