To mak Breteyn in fleshe tyme
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by [name]

This entry is a re-creation of a recipe from A Noble Boke off Cookry (England, 1468), entitled "To mak Breteyn in fleshe tyme". [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 Bretyn in fleshe tym tak calves feet skald them and sethe them in wyne and a part of swet brothe till they be tender then tak them upe and lay them upon a bord and pik out the bones and chope them all to gedure and tempere them up with the sam brothe and put them into the pot and dice the synuks then tak blanched almonde pouder of pepper and pouder of clowes a gret dele and meld alitill pouder of cannelle and sanders and saffron and set them on the fyere and when it comethe put ther to yolks of eggs diced smalle pouder of guinger venyegar and salt and put it in a small vessell and when it is cold leshe it and serue it.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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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 Noble Boke off Cookry". Medieval Cookery.
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