xxvij - Appraylere
Prepared for [event name] on [date]
by [name]


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

xxvij - Appraylere. Take the fleysshe of the lene Porke, and sethe it wel: and whan it is sothe, hew it smal; nym than Safroun, Gyngere, Canel, Salt, Galyngale, old chese, myid (Note: Crumbed) Brede, and bray it smal on a morter; caste thin (Note: Thine)fleysshe in to the spicery, and loke that it be wil y-ground, and temper it vppe with raw Eyroun; than take a longe Pecher, al a-bowte ouer alle that it be ransched; (Note: Rinsed) than held (Note: Cast) out thin grece, and fulle thi Pechir of thin farsure, and take a pese of fayre Canneuas, and doble it as moche as thou may ceuyr the mouthe with-al, and bynd it fast a-bowte the berde, (Note: Rim) and caste hym to sethe with thin grete Fleysshe, in lede other in Cauderoun, for it be wyl sothin; take then vppe thin Pecher, and breke it, an saf thin farsure; and haue a fayre broche, and broche it thorw, and lay it to the fyre; and than haue a gode Bature of Spicerye, Safroun, Galyngale, Canel, and ther-of y-now, and flowre, and grynd smal in a morter, and temper it vp with raw Eyroun, and do ther-to Sugre of Alisaunder (Note: Alexandria) y-now; and euer as it dryit, baste it with bature, and sette forth in seruyce.



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]

Cxxxv - Applade Ryalle. Take Applys, and sethe hem tylle they ben tendyr, and than lat hem kele; then draw hem thorw a straynour; and on flesshe day caste ther-to gode fatte brothe of freysshe beef, an whyte grece, and Sugre, and Safroun, and gode pouder; and in a Fysshe day, take Almaunde mylke, and oyle of Olyff, and draw ther-vppe with-al a gode pouder, and serue forth. An for nede, draw it vppe with Wyne, and a lytil hony put ther-to for to make it than dowcet; and serue it forth. [Two Fifteenth-Century Cookery-Books]

[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]

pork
saffron
ginger
cinnamon
salt
galingale
cheese
bread
eggs
grease
peas
birds
flour
sugar
alexander


[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]

canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.
galyngale:
alisaunder: Black Loveage (Smyrnium olusatrum).


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 "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:180>. Accessed on December 13, 2019, 5:06 pm.




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