xix - Smale Byrdys y-stwyde
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 "xix - Smale Byrdys y-stwyde". [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:

xix - Smale Byrdys y-stwyde. Take smale byrdys, an pulle hem an drawe hem clene, an washe hem fayre, an schoppe of the leggys, and frye hem in a panne of freysshe grece ry3t wyl; than ley hem on a fayre lynen clothe, an lette the grece renne owt; than take oynonys, an mynce hem smale, an frye hem on fayre freysshe grece, an caste hem on an erthen potte; than take a gode porcyon of canel, an wyne, an draw thorw a straynoure, an caste in-to the potte with the oynonys; than caste the bryddys ther-to, an clowys, an maces, an a lytil quantyte of powder pepir ther-to, an lete hem boyle to-gederys y-now; than caste ther-to whyte sugre, an powder gyngere, salt, safron, an serue it 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]

[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]

birds
grease
onions
cinnamon
wine
cloves
mace
podour
pepper
sugar
ginger
salt
saffron


[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.


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:19>. Accessed on October 16, 2019, 5:59 am.




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