xxv - Hagws of a schepe
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "xxv - Hagws of a schepe". [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:

xxv - Hagws of a schepe. Take the Roppis (Note: Guts) with the talour, (Note: Tallow; fat) and parboyle hem; than hakke hem smal; grynd pepir, and Safroun, and brede, and 3olkys of Eyroun, and Raw kreme or swete Mylke: do al to-gederys, and do in the grete wombe of the Schepe, that is, the mawe; and than sethe hym an serue forth ynne.

Related Recipes
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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:178>. Accessed on May 28, 2020, 5:31 am.

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