To make allowes to roste or boile.
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "To make allowes to roste or boile.". [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 make allowes to roste or boile.. TAke a Leg of mutton and slice it thin, then take out the kidneys of the mutton hauing it minced small, with Isope, time, parsely, & the yolkes of hard egges, then bind it with crumms of white bread and rawe eggs, and put to it proines and great raisons, and for want of them barberies or Goosberies, or grapes seasoning it with Cloues, mace, pepper Sinamon, ginger & salt. You may make a mugget of a Sheepe as these allowes bee, sauing you must put no mutton into it.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

sheep
kidneys
hyssop
thyme
parsley
yolks
eggs
bread
raisins
barberries
grapes
cloves
mace
pepper
cinnamon
ginger
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
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?secon:25>. Accessed on April 18, 2024, 5:56 am.