To bake Aloes.
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 bake Aloes.". [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 bake Aloes.. TAke a Legge of mutton or Ueale, and cut it in thinne slices: take parseley, Time, Margerom, Sauerie, & chop them small, with ii. or iii. yolkes of hard Egges and put there to a good many Currants, then put these hearbs in the slices, with a péece of Butter in each of them and wrap them together and lay them close in your Paste, season them with Cloues, Mace, Sinamon, Suger, and a lyttle whole pepper, Currans and Barberies cast vpon them and put a dish of butter to them & whe[n] they be almost baked put in a little Vergious.



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]

sheep
parsley
thyme
savory
yolks
eggs
currants
herbs
butter
pastry
cloves
mace
cinnamon
sugar
pepper
barberries
verjuice


[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 "The Second part of the good Hus-wiues Iewell". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?secon:112>. Accessed on August 23, 2019, 7:29 pm.




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