To mak eles in Bruet
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 "To mak eles in Bruet". [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 mak eles in bruet tak eles culpond and boile them with mynced onyons padley and saige and draw it with whit bred and wyne put ther to pouder of pepper canelle and salt and serue it.



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]

Eles in bruet. Take eles and cut hom in peces, and wassh hom, and do hom in a pot, and do therto watur and wyn, and onyons mynced, and sage and parsel, and let hit boyle; and take crustes of bredde, and stepe hom in the brothe, and drawe hom up with wyne, and do hit in the pot, and pouder of pepur, and colour hit with saffron, and serve hit forth. [Ancient Cookery [Arundel 334]]

XV - FOR TO MAKE ELYS IN BRUET. They schul be flayn and ket in gobett' and sodyn and grynd peper and safroun other myntys and persele and bred and ale and temper it wyth the broth and boyle it and serve it forth. [Forme of Cury]

Elys in bruet. þey schul be flayn & ket in gobettes & sodyn; and grynd peper & safroun, oþer myntys & persele, & bred & ale, & temper it wyþ þe broþ & boyle it & serue it forþ. [MS Douce 257]

[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
onions
sage
bread
wine
podour
pepper
cinnamon
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 Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:23>. Accessed on October 14, 2019, 8:14 am.

Searchable index of "Ancient Cookery [Arundel 334]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:102>. Accessed on October 14, 2019, 8:14 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:268>. Accessed on October 14, 2019, 8:14 am.

Searchable index of "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:74>. Accessed on October 14, 2019, 8:14 am.




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