xxvj - Coleys
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 "xxvj - Coleys". [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:

xxvj - Coleys. Take a gode Capoun an boyle hem tendere, an pyke a-way clene the bonys an the Skyn, an bray hym in a morter, an tempere hym wyth the same brothe, an strayne hym thorw a straynoure; thenne take the brawn an the fleysshe, an a lytil whyte brede, an bray hem alle to-gederys in a morter; then take the lycowr of the bonys, an the skyn, an the brothe that the Capoun was sothyn ynne, an with al tempere it, but nowt to thicke; then put it in a potte, an let it be al hote, but let it boyle for no thing; an caste ther-to a litil powder of Gyngere, Sugre an Salt. An 3if it be on a fyssheday, take Haddok, Pyke, Tenche, Re3ge, Codlynd, an pyke a-way the bonys an tempere wyth almaunde mylke; an make it hot, an caste ther-to Sugre an Salt, an serue 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]

To mak a colles tak the braun of capon or henne and hew it small and bray it with otemele and whit bred cast ther to good pouders and saffron then tak out the bones and grind the flesshe small and cast it unto the brothe and sie it throughe a clothe and salt it boile it and serue it [A Noble Boke off Cookry]

XI - FOR TO MAKE A COLYS. Nym hennys and schald hem wel. and seth hem after and nym the lyre and hak yt smal and bray it with otyn grotys in a morter and with wyte bred and temper it up wyth the broth Nym the grete bonys and grynd hem al to dust and kest hem al in the broth and mak it thorw a clothe and boyle it and serve it forthe. [Forme of Cury]

LXXXXII To make quillies. This dish is called quilles. Take four pounds and cut them minutely and wash them well with hot water two times or three, and put them in the pot with a decent quantity of salt, and put with it four onions and shred them small and a half pound of beautiful pork fat clean of waste, and fry them together in until they are a third part cooked, and then put of it nearly two coins of saffron and a quarter ounce of pepper and twenty almonds with the skins inside in the quantity of a burnt bread in upon the vinegar, and all these things grind and temper. [Due Libri di Cucina - Libro B]

For a kolys. Þe brawne take of sothun henne or chekyne, And hew hit smalle and bray þen with wyne, With ote grotis, and whyte brede eke. With þe brothe of henne þou tempur hit meke. Take oute þe bonys and grynd hit smalle, In to þe brothe þou kast hit alle, And sye hit thurgh a clothe clene. Dose hit, and serve hit forthe bydene. [Liber cure cocorum [Sloane MS 1986]]

Colys. Nym hennys & schald hem wel, & seþ hem after; & nym þe lyre & hak yt smal & bray it wyþ otyn grotys in a morter, & wiþ wyte bred, & temper it vp wyþ þe brorþ. Nym þe grete bonys & mak it þorw a cloþe, & boyle it & serue it forþe. [MS Douce 257]

[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]

worts
chicken
bones
broth
bread
podour
ginger
sugar
salt
seafood
tenche
nuts
milk


[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]


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:26>. Accessed on November 20, 2019, 5:10 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:217>. Accessed on November 20, 2019, 5:10 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:206>. Accessed on November 20, 2019, 5:10 pm.

Searchable index of "Due Libri di Cucina - Libro B". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libri:56>. Accessed on November 20, 2019, 5:10 pm.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:40>. Accessed on November 20, 2019, 5:10 pm.

Searchable index of "MS Douce 257". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:11>. Accessed on November 20, 2019, 5:10 pm.




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