To bake a Connie, Veale, or Mutton.
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 a Connie, Veale, or Mutton.". [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 a Connie, Veale, or Mutton.. TAke a Conny and perboile it almoste enough, then mince the flesh of it verie fine, and take with it three yolkes of hard egges, and mince with it, the[n] lay another Conny in your Pie being perboiled, and your minced meat with it, being seasoned with Cloues, Mace, Ginger, Saffron Pepper & Salt, with two dishes of swéete butter mixed with it, lay vpon your Connie Barberies Gooseberies, or grapes, or the smal raisons, and so bake it.



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]

veal
sheep
rabbit
yolks
eggs
pies
cloves
mace
ginger
saffron
pepper
salt
butter
barberries
gooseberries
grapes
raisins


[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:32>. Accessed on August 23, 2019, 7:56 pm.




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