Muskyls Broth
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Muskyls Broth". [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:

Muskyls Broth. Recipe muskyls & seth þam in water to þai go owte of þe shels; þan put a part of þe broth to whyte brede & þe remland put onto þe grondes; þan pike þi muskyls, þan put into þe broth mynesid onyons, & let it seth; þen put in þi muskyls to bole, and do þerto pepyr & saferon, & put þerto þi lyure etc.

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]

Muscules in broth. Take Muscules, And sith (Note: seethe, boil) hem, And pike hem oute of the shell; And drawe the broth thorgh a streynour into a faire vessell, And sette hit on the fire; And then take faire brede, and stepe hit with the same broth, and draw hit thorgh a streynour, And cast in-to a potte with the sewe; and menge (Note: Douce MS. mynced; see next recipe) oynons, wyn, and pouder peper, and lete boyle; and cast there-to the Musculis and pouder ginger, and saffron, and salte; And then serue ye hit forthe. []

To mak musculles in brothe tak muscles and sethe them and pik out the mete and when they be soden in the brothe put them in to the pot and set it on the fyer then streyn bred with the same brothe and cast ther to mynced onyons salt wyne and pouder of guinger and pepper and let it boile put ther to the muscules with poudur and saffron and serue it. []

Muscules in broth. Take Muscules, And sith (Note: seethe, boil) hem, And pike hem oute of the shell; And drawe the broth thorgh a streynour into a faire vessell, And sette hit on the fire; And then take faire brede, and stepe hit with the same broth, and draw hit thorgh a streynour, And cast in-to a potte with the sewe; and menge (Note: Douce MS. mynced; see next recipe) oynons, wyn, and pouder peper, and lete boyle; and cast there-to the Musculis and pouder ginger, and saffron, and salte; And then serue ye hit forthe. []

To mak musculles in brothe tak muscles and sethe them and pik out the mete and when they be soden in the brothe put them in to the pot and set it on the fyer then streyn bred with the same brothe and cast ther to mynced onyons salt wyne and pouder of guinger and pepper and let it boile put ther to the muscules with poudur and saffron and serue it. []

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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

seafood
broth
bread
onions
pepper
saffron

[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

[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:31>. Accessed on December 6, 2024, 1:31 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:363>. Accessed on December 6, 2024, 1:31 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:131>. Accessed on December 6, 2024, 1:31 am.