A delicate Chewit
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by [name]

This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "A delicate Chewit". [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 delicate Chewit. PArboyle a piece of a Legge of Ueal, and being cold, mince it with Beefe Suit, and Marrow, and an Apple or a couple of Wardens: when you haue minst it fine, put to a few parboyld Currins, sixe Dates minst, a piece of a preserued Orenge pill minst, Marrow cut in little square pieces. Season all this with Pepper, Salt, Nutmeg, and a little Sugar: then put it into your Coffins, and so bake it. Before you close your Pye, sprinckle on a little Rosewater, and when they are baked shaue on a little Sugar, and so serue it to the Table.

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]

CHEWETES ON FLESSHE DAY. XX.IX. V. Take þer lire of Pork and kerue it al to pecys. and hennes þerwith and do it in a panne and frye it & make a Coffyn as to a pye smale & do þerinne. & do þeruppon zolkes of ayrenn. harde. powdour of gyngur and salt, couere it & fry it in grece. oþer bake it wel and serue it forth. [Forme of Cury]

.Clxxxiij. Chewettes on flesch day. Take the lyres of pork, & kerve hit al to pecys & hennes ther with. & do hit in a panne & fry hyt. & make a coffyn as to a smale pye & do ther in. & do ther uppon yolkes of ayroun harde. poudour of ginger. & salt, covere hit & fry hit in grece. other bake it wel. & serve forth. [Fourme of Curye [Rylands MS 7]]

Chewetes on flesshe daye. Take lyver of porke and kerve hit smalle, As to a pye be hewen hit schalle, And hennes þerwith do alle in a panne, And frye hit wele as þou wele kanne. Make a cofyne as to smalle pye, Do þat þerin. and 3olkes þerby Of harde egges sothun, and eke þou take Powder of gynger and salt to bake. Kerve hit and frye hit in grece ful gode, Wele pynchyd serve on last by þo rode, Here endes oure cure, þat I of spake, Of potage, hasteletes, and mete And sawce þer to, with oute lesyng, Cryst mot our sowles to hevene bryng. [Liber cure cocorum [Sloane MS 1986]]

Chewets. Recipe þe draghtis of capons or of hennes & shop þam small. Take & cast powdyr of gynger & cloes, pepyr & salt, & put þam all in a lityll cofyn & close it abowne, & fry hym in fresh grece, & serrof þam forth .ij. in a dysch. [Thomas Awkbarow's Recipes (MS Harley 5401)]

Chewettes. Take and make faire paste of floure, water, saffron, and salt; And make rownde cofyns there-of; and then make stuff as thou doest for rissheshewes, and put the stuff in the Coffyns, and couer the coffyns with the same paaste, and fry hem in goode oyle as thou doest risshshewes, and serue hem forthe hote in the same maner. [Two Fifteenth-Century Cookery-Books]

Chewetys. Make smale cofyns not so mykyll as penypines, & take fayre egg зolks tryed, & lay þam in a cofyn .iij. or .iiij. rawe; & take fayre mary. When it is perbolid in þe boynes take it oute & lay it in gobits in a cofyn, & take a litil sugur & salt & cast þerin, & take a lid & cover it, & fry þam in fresh grece: & loke þi fyr be noght to hote; & serof it forth .iij. in a dysh. [Thomas Awkbarow's Recipes (MS Harley 5401)]

viij - Chawettys. Take Porke y-sode, and mencyd Datys, and grynd hem smal to-gederys; take 3olkys of Eyroun, and putte ther-to a gode hepe, and grene chese putte ther-to; and whan it ys smal y-now, take Gyngere, Canelle, and melle wyl thi commade ther-with, and put in thin cofyns; than take 3olkys of Eyroun hard y-sothe, an kerue hem in two, and ley a-boue, and bake hem; and so no3t y-closyd, serue forth. [Two Fifteenth-Century Cookery-Books]

vij - Chawettys. Take buttys of Vele, and mynce hem smal, or Porke, and put on a potte; take Wyne, and caste ther-to pouder of Gyngere, Pepir, and Safroun, and Salt, and a lytel verthous, (Note: verjuice) and do hem in a cofyn with 3olkys of Eyroun, and kutte Datys and Roysonys of Coraunce, Clowys, Mace3, and then ceuere thin cofyn, and lat it bake tyl it be y-now. [Two Fifteenth-Century Cookery-Books]

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


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Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:31>. Accessed on June 3, 2020, 12:47 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:184>. Accessed on June 3, 2020, 12:47 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:184>. Accessed on June 3, 2020, 12:47 pm.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:102>. Accessed on June 3, 2020, 12:47 pm.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:10>. Accessed on June 3, 2020, 12:47 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:398>. Accessed on June 3, 2020, 12:47 pm.

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