i - Brawn in comfyte
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "i - Brawn in comfyte". [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:

i - Brawn in comfyte. Take Freyssch Brawn and sethe yt y-now, and pare it and grynde it in a mortere, and temper it with Almand mylke, and draw [correction; sic = MS. dray.] it thorw a straynoure in-to a potte, and caste ther-to Sugre y-now, and powder of Clowys, and let boyle; then take floure of Canelle, and pouder of Gyngere; and then take it out of the potte, an putte it in a lynen clothe and presse it, but lat it boyle so longe in the potte tylle it be alle thikke; than take it vppe and presse it on a clothe, and then leche it fayre with a knyff, but not to thinne; and than 3if thou wolt, thou my3ht take the Rybbys of the bore al bare, and chete (Note: Set, see Douce MS. No. 48) hem enlongys thorw the lechys, an so serue forth a leche or to in euery dysshe.

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]

Brawne in confite. Take fressh brawne, and myce (Note: micer, michier, depecer, mettre en pieces.--Hippeau. Gloss.) it small, and take Almondes, and blanche hem, and grinde hem, and drawe hem thorgh a straynour. []

Brawne in confite. Take fressh brawne, and seth it ynowe; pare hit, and grinde hit in a morter, and temper it with almond mylke, and draw it thorgh a Streynour into a potte, and cast thereto Sugour ynowe, and pouder of Clowes, and lete boyle; and take ffloure of Canell, or powder, a goode quantite, and caste there-to. And lete boyle, and caste there-to powder of ginger; And then take it vp oute of the potte, And put in a lynnen clothe and presse it; lete hem boile so long in the potte that it be thik, And then take hit vppe, and presse it in the clothe; And then leche hit faire, but not to thyn; And then take the ribbes of the boor, and al bare, and set hem enlonge the leches, And serue it forthe .ij. or iij. leches in a dissh. []

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

nuts
milk
sugar
podour
cloves
cinnamon
ginger
boar

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:154>. Accessed on April 25, 2024, 2:23 pm.