To boyle mary bones for for dinner.
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Second part of the good Hus-wiues Iewell (England, 1597), entitled "To boyle mary bones for for dinner.". [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 boyle mary bones for for dinner.. FIrst put your mary bones into afaire pot of Water, and let them boyle till they bee halfe enough, then take out al your broath sauing so much as will couer your mary bones, then put therto eight or nine carret rootes, and see they be wel scraped and washed, and cut inch long or litle lesse and a handfull of Parselie and Isop chopped small, and season it with Salte, Pepper and Saffron. You may boyle Chynes and racks of Veale in al points as this is.



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]

marrow
bones
broth
pasternaks
parsley
hyssop
salt
pepper
saffron
veal


[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]

carret:
isop: Hyssop (Hyssopus officinalis). A member of the mint family.


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 "The Second part of the good Hus-wiues Iewell". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?secon:1>. Accessed on November 17, 2019, 5:11 am.




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