Cawdeyle of Muskyls
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Thomas Awkbarow's Recipes (MS Harley 5401) (England, 15th century)
[based on a concordance], entitled "Cawdeyle of Muskyls". [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:

Cawdeyle of Muskyls. Recipe muskyls & seth þam, & pike þam clene, & wesh þam vp with wyne. Take almondes & bray þam, & take a fone of þe muskyls grunde with þe fysh broth, & wring vp þe mylk with þe broth of þe muskyls; & do all þies togyder & put þerto vergeious & vinegre. Then take þe whyte of lekes perboled & hev þam small, & do þerto plenty of powdyrs & saferon & salt, & seth it not to standyng, & þen serof it forth.



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]

CAWDEL OF MUSKELS. XX.VI. IIII. Take and seeþ muskels, pyke hem clene, and waisshe hem clene in wyne. take almandes & bray hem. take somme of the muskels and grynde hem. & some hewe smale, drawe the muskels yground with the self broth. wryng the almaundes with faire water. do alle þise togider. do þerto verious and vyneger. take whyte of lekes & parboile hem wel. wryng oute the water and hewe hem smale. cast oile þerto with oynouns parboiled & mynced smale do þerto powdour fort, safroun and salt. a lytel seeþ it not to to stondyng & messe it forth. [Forme of Cury]

.Cxxij. Caudel of muskels. Take & seeth muskels & pyke hem clene & waysche hem clene in wyn. take almaundes & bray hem. take summe of the muskels & grynd hem & somme hewe smale. drawe the muskels y grounde with the same self broth. wryng the almaundes with fayre water. do alle these to gyder. do therto verjous & vyneger. take white of lekes & perboyle hem wel. wryng out the water and hewe hem smale. cast oyle ther to with oynouns perboyled & mynced smale do therto poudour fort safroun & salt a litul. seeth hit not to stondyng & messe hit forth. [Fourme of Curye [Rylands MS 7]]

CAWDEL OF MUSKELS. XX.VI. IIII. Take and seeþ muskels, pyke hem clene, and waisshe hem clene in wyne. take almandes & bray hem. take somme of the muskels and grynde hem. & some hewe smale, drawe the muskels yground with the self broth. wryng the almaundes with faire water. do alle þise togider. do þerto verious and vyneger. take whyte of lekes & parboile hem wel. wryng oute the water and hewe hem smale. cast oile þerto with oynouns parboiled & mynced smale do þerto powdour fort, safroun and salt. a lytel seeþ it not to to stondyng & messe it forth. [Forme of Cury]

.Cxxij. Caudel of muskels. Take & seeth muskels & pyke hem clene & waysche hem clene in wyn. take almaundes & bray hem. take summe of the muskels & grynd hem & somme hewe smale. drawe the muskels y grounde with the same self broth. wryng the almaundes with fayre water. do alle these to gyder. do therto verjous & vyneger. take white of lekes & perboyle hem wel. wryng out the water and hewe hem smale. cast oyle ther to with oynouns perboyled & mynced smale do therto poudour fort safroun & salt a litul. seeth hit not to stondyng & messe hit forth. [Fourme of Curye [Rylands MS 7]]

[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]

seafood
wine
nuts
fish
broth
milk
verjuice
vinegar
leeks
saffron
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
[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 "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:25>. Accessed on December 6, 2019, 2:43 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:123>. Accessed on December 6, 2019, 2:43 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:123>. Accessed on December 6, 2019, 2:43 pm.




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