A Sawce for a rosted Rabbet
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from The Treasurie of commodious Conceits (England, 1573 - J. Holloway, transcr.), entitled "A Sawce for a rosted Rabbet". [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:

A Sawce for a rosted Rabbet: to King Henry the eight. Cap.vi. TAke an hadful of washed percelye, mince it small, boyle it with Butter & veriuce vpon a chaffing dish, season it wt sugre and a little Pepper grose beaten, when it is redi: put in a few fine Crumes of white bread, put it in amongste the other, let it boyle agayne till it be standing, the lay it in a Platter, lyke the breadth of three fingers, lay of each side one rosted Conye (or mor) and so serue them.



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]

parsley
butter
verjuice
sugar
pepper
bread
rabbit


[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 Treasurie of commodious Conceits". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?treas:6>. Accessed on July 12, 2020, 9:51 pm.




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