Crabe or lopster
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Noble Boke off Cookry (England, 1468), entitled "Crabe or lopster". [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:

To dight crabe or lopster tak crabe or lopster and stop hym at the vent with one of the litille clees and sethe hym in clene water or els stop hym in the same manner and cast hym in an ovene and let hym bak and serue it with venygar.



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]

Crabbe or Lopster boiled. Take a crabbe or a lopster, and stop him in the vente with on of hire clees, and seth him in water, and no salt; or elles stoppe him in the same maner, and cast him in an oven, and bake him, and serue him forth colde. And his sauce is vinegre. [Two Fifteenth-Century Cookery-Books]

Crab or Lopstere. Take a crab or a lopstere stop hym at the vent with a lytyll sethe hym yn fayre watyr & no salt or els stop hym in the same maner & cast hym in the oven lat hym bake & serve hym forth cold sauce hym with venygger. [Recipes from the Wagstaff Miscellany]

[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]

seafood
vinegar


[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 Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:105>. Accessed on January 25, 2022, 4:43 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:414>. Accessed on January 25, 2022, 4:43 am.

Searchable index of "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:170>. Accessed on January 25, 2022, 4:43 am.




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