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

Bourreys. Take pipes, hertes, neres, myltes, and of the rybbes of the Swyne, or elles take (if thou wilt) Mallard or Goos, and choppe hem small, And then parboile it in faire water, And take it vp, and pike it clene, And putte into a potte, And cast there-to Ale ynogh, Sauge, Salt, And lete boile right ynowe, &then 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]

xv - Bowres. Take Pypis, Hertys, Nerys, Myltys, an Rybbys of the Swyne; or ellys take Mawlard, or Gees, an chop hem smal, and thanne parboyle hem in fayre water; an than take it vp, and pyke it clene in-to a fayre potte, an caste ther-to ale y-now, and sawge an salt, and than boyle it ry3th wel; and thanne serue it forthe for a goode potage. [Two Fifteenth-Century Cookery-Books]

To mak Bours, tak and grind bef and pork to gedure with cloves canelle and pepper then boile them welle withe salt and ale and iii times tille good tid this mete will serue for both dener and sopper and serue it. [A Noble Boke off Cookry]

For bours. Take porke and gese, hew hom þou schalle On gobetes, with powder of peper withalle. Hom sethe in pot þat is so clene, With oute any water, with salt, I wene. Fro Martyn messe to gode tyde evyne, Þys mete wylle serve, þou may me lene, At dyner or soper, if þat hit nede. Þou take gode ale, þat is not quede, Þer in þou boyle þo forsayde mete Þo more worship þou may gete. [Liber cure cocorum [Sloane MS 1986]]

Brasee. Spiced wine, cinnamon, the fish sprinkled and planted in a frying pan or a peel with cubebs and cloves, and roasted on a griddle, then boil in wine and spices; color, red. [MS Royal 12.C.xii]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

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]

[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]


[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.
  <>. Accessed on December 10, 2019, 10:04 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <>. Accessed on December 10, 2019, 10:04 pm.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <>. Accessed on December 10, 2019, 10:04 pm.

Searchable index of "MS Royal 12.C.xii". Medieval Cookery.
  <>. Accessed on December 10, 2019, 10:04 pm.

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