To make a Froyse
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 "To make a Froyse". [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 a Froyse. Recipe vele, & seth it & hak it wele, & grind peper & saferon & brede & do þerto, & fry it & press it vpon a bord.



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]

For a froyse. Sethe porke or vele and hew hit smalle, Take swongen egges and hew with alle. Frye hom in buttur in panne sone And styr hit wele, þen hase þou done. With trow3tes on þe same aray, Wele soþun and hakked, tesyd in fay, And frye hom in buttur, as I þe kenne, To serve on fysshe day before gode men. [Liber cure cocorum [Sloane MS 1986]]

Froyse. Take egges, and drawe the yolkes and the white thorgh a Streynour; And then take faire beef or veel, and seth hit til hit be ynogh; and then hewe hit colde or hote, al small, And medle the rawe beef or veel and the egges togidre, and caste there-to saffron, salt, And powder of peper, And medle al togidre. And then take a fryng pan, and sette ouer the fire, and caste there-in fressh grece, and make hit hote; And then cast the stuff there-on and stirre hit well in the pan till hit come togidre; And whan hit is com well togidre, caste there-on in the pan a dissh, and presse hit togidre, And turne hit, if hit be nede, fore clevyng in the turnyng, caste into the pan more grece, but turne hit ones or ij; (Note: twies, twice.) And take hit vppe fro the fire, And leche it in faire peces, and serue forth. [Two Fifteenth-Century Cookery-Books]

Fruays. Recipe þe cromys of whyte brede & swete aplys & зolkes of egges, & bray þam wele, & temper it with wyne; & make it to sethe, & when it is thyk do þerto gode spyces: gynger & galingay & cannell & clows; & serof it forth. [Thomas Awkbarow's Recipes (MS Harley 5401)]

lvij - Froyse out of Lentyn. Take Eyroun and draw the 3olkes and the whyte thorw a straynoure; than take fayre Bef or vele, and sethe it tyl it be y-now; than hew cold other hote, and melle to-gederys the eggys, the Bef, or vele, and caste ther-to Safroun, and Salt, and pouder of Pepir, and melle it to-gederys; than take a fayre Frying-panne, and sette it ouer the fyre, and caste ther-on fayre freysshe grece, and make it hot, and caste the stuf ther-on, and stere it wel in the panne tyl it come to-gederys wel; cast on the panne a dysshe and presse it to-gederys, and turne it onys, and thanne serue it forth. [Two Fifteenth-Century Cookery-Books]

To make a Frose. Recipe pork & seth it, & when it is half sothen chop it small, & take egges & swyng þam; þan put þat pork with þe egges & fry þam in fayre grece. And if it be Fyshday. Recipe trutys or barbels or molets with such egges swung & fayr buttyr; fry þam & serof. [Thomas Awkbarow's Recipes (MS Harley 5401)]

XVIII - FOR TO MAKE A FROYS. Nym Veel and seth it wel and hak it smal and grynd bred peper and safroun and do thereto and frye yt and presse it wel upon a bord and dresse yt forthe. [Forme of Cury]

Froyse. Take egges, and drawe the yolkes and the white thorgh a Streynour; And then take faire beef or veel, and seth hit til hit be ynogh; and then hewe hit colde or hote, al small, And medle the rawe beef or veel and the egges togidre, and caste there-to saffron, salt, And powder of peper, And medle al togidre. And then take a fryng pan, and sette ouer the fire, and caste there-in fressh grece, and make hit hote; And then cast the stuff there-on and stirre hit well in the pan till hit come togidre; And whan hit is com well togidre, caste there-on in the pan a dissh, and presse hit togidre, And turne hit, if hit be nede, fore clevyng in the turnyng, caste into the pan more grece, but turne hit ones or ij; (Note: twies, twice.) And take hit vppe fro the fire, And leche it in faire peces, and serue forth. [Two Fifteenth-Century Cookery-Books]

XVIII - FOR TO MAKE A FROYS. Nym Veel and seth it wel and hak it smal and grynd bred peper and safroun and do thereto and frye yt and presse it wel upon a bord and dresse yt forthe. [Forme of Cury]

For a froyse. Sethe porke or vele and hew hit smalle, Take swongen egges and hew with alle. Frye hom in buttur in panne sone And styr hit wele, þen hase þou done. With trow3tes on þe same aray, Wele soþun and hakked, tesyd in fay, And frye hom in buttur, as I þe kenne, To serve on fysshe day before gode men. [Liber cure cocorum [Sloane MS 1986]]

Fruays. Recipe þe cromys of whyte brede & swete aplys & зolkes of egges, & bray þam wele, & temper it with wyne; & make it to sethe, & when it is thyk do þerto gode spyces: gynger & galingay & cannell & clows; & serof it forth. [Thomas Awkbarow's Recipes (MS Harley 5401)]

To make a Frose. Recipe pork & seth it, & when it is half sothen chop it small, & take egges & swyng þam; þan put þat pork with þe egges & fry þam in fayre grece. And if it be Fyshday. Recipe trutys or barbels or molets with such egges swung & fayr buttyr; fry þam & serof. [Thomas Awkbarow's Recipes (MS Harley 5401)]

Froys. Nym veel and seþ yt wel & hak it smal, & grynd bred, peper & safroun and do þereto & frye yt, & presse yt wel vpon a bord, & dresse yt forþe. [MS Douce 257]

[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
pepper
saffron
bread


[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:80>. Accessed on October 16, 2019, 6:11 am.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:122>. Accessed on October 16, 2019, 6:11 am.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:351>. Accessed on October 16, 2019, 6:11 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:213>. Accessed on October 16, 2019, 6:11 am.

Searchable index of "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:18>. Accessed on October 16, 2019, 6:11 am.




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