A Pudding of Veale
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 Pudding of Veale". [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 Pudding of Veale. MJnce rawe Ueale very fine, cut some Larde, like Diamonds: mince sweet Marioram, Pennyroyall, Camomill, Winter Sauory, Nutmeg, Pepper, Ginger, and Salt, made hot, the gut of a fat Mutton Hogge: cut it about an inch long: worke it together with store of Sinamon, and Sugar, and Barberryes, sliced Figges, blauncht Almonds, halfe a pound of Beefe Suit, most finely minst: put this into your short skinnes: set them aboyling in a Pipkin of Claret wine, with large Mace, a sliced Lemmon, and Barberryes in knots, or Grapes: this is a delicate Pudding.



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]

veal
lard
chamomile
savory
nutmeg
pepper
ginger
salt
sheep
cinnamon
sugar
figs
nuts
beef
wine
mace
lemons
grapes


[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:65>. Accessed on November 20, 2019, 5:55 pm.




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