A broth of Savoy
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "A broth of Savoy". [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 broth of Savoy. One takes the meat of veal or of pork and of chicken and cut up the meat. Put it to cook in a pot and with it cook beef broth and wine, and the livers of chicken and a little lard. And, when it is almost cooked, take a handful of parsley and cast it in, and don't cook too much. And, while it is cooking, one takes the spices and grinds them; they are known to be grains of paradise, cloves, long pepper and ginger, and saffron. And then take the parsley which has boiled and the chicken livers and grind them with the spices. And put the bread to soak, without roasting, in broth and strain it all together. And one can take eggs cooked in water until they are hard for frying, and discard one part, and fry the yolks whole, and finally the eggs are strained with the broth.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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[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]

broth
veal
pork
chicken
beef
wine
liver
lard
parsley
grains_of_paradise
cloves
pepper
ginger
saffron
bread
eggs
yolks


[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
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?recue:8>. Accessed on March 29, 2024, 6:27 am.