j - Lange Wortys de chare
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by [name]

This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "j - Lange Wortys de chare". [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:

j - Lange Wortys de chare. Take beeff and merybonys, and boyle yt in fayre water; than take fayre wortys and wassche hem clene in water, and parboyle hem in clene water; than take hem vp of the water after the fyrst boylyng, an cut the leuys a-to or a-thre, and caste hem in-to the beff, and boyle to gederys: than take a lof of whyte brede and grate yt, an caste it on the pot, an safron and salt, and let it boyle y-now, and serue 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]

ij - Lange Wortes de pesoun. Take grene pesyn, an washe hem clene an caste hem on a potte, an boyle hem tyl they breste, an thanne take hem vppe of the potte, an put hem with brothe yn a-nother potte, and lete hem kele; than draw hem thorw a straynowre in-to a fayre potte, an than take oynonys, and screde hem in to or thre, an take hole wortys and boyle hem in fayre water: and take hem vppe, an ley hem on a fayre bord, an cytte on .iij. or iiij., an ley hem to the oynonys in the potte, to the drawyd pesyn; an let hem boyle tyl they ben tendyr; an thanne tak fayre oyle and frye hem, or ellys sum fresche brothe of sum maner fresche fysshe, an caste ther-to, an Safron, an salt a quantyte, and serue it forth. [Two Fifteenth-Century Cookery-Books]

Longe Wortes de Pesone. Take grene pesyn, and wassh hem clene, And cast hem in a potte, and boyle hem til they breke; and then take hem vppe fro the fire, and putte hem in the broth in an other vessell; And lete hem kele; And drawe hem thorgh a Streynour into a faire potte. And then take oynones in ij. or iij. peces; And take hole wortes, and boyle hem in fayre water; And then take hem vppe, And ley hem on the faire borde, And kutte hem in .iij. or in .iiij. peces; And caste hem and the oynons into that potte with the drawen pesen, and late hem boile togidre til they be all tendur, And then take faire oile and fray, or elle3 fressh broth of some maner fissh, (if thou maist, oyle a quantite), (Note: Douce MS. reads here: other elles fressh broth of some maner of fressh fisshe (yffe thou have none oile) a quantite) And caste thereto saffron, and salt a quantite. And lete hem boyle wel togidre til they ben ynogh; and stere hem well euermore, And serue hem forthe. [Two Fifteenth-Century Cookery-Books]

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


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Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:1>. Accessed on July 5, 2020, 9:59 pm.

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