xix - Smale Byrdys y-stwyde
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by [name]

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


[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.

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Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:19>. Accessed on June 2, 2020, 5:33 pm.

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