Brawne in confite
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by [name]


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

Brawne in confite. Take fressh brawne, and seth it ynowe; pare hit, and grinde hit in a morter, and temper it with almond mylke, and draw it thorgh a Streynour into a potte, and cast thereto Sugour ynowe, and pouder of Clowes, and lete boyle; and take ffloure of Canell, or powder, a goode quantite, and caste there-to. And lete boyle, and caste there-to powder of ginger; And then take it vp oute of the potte, And put in a lynnen clothe and presse it; lete hem boile so long in the potte that it be thik, And then take hit vppe, and presse it in the clothe; And then leche hit faire, but not to thyn; And then take the ribbes of the boor, and al bare, and set hem enlonge the leches, And serue it forthe .ij. or iij. leches in a dissh.



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]

Brawne in confite. Take fressh brawne, and myce (Note: micer, michier, depecer, mettre en pieces.--Hippeau. Gloss.) it small, and take Almondes, and blanche hem, and grinde hem, and drawe hem thorgh a straynour. [Two Fifteenth-Century Cookery-Books]

i - Brawn in comfyte. Take Freyssch Brawn and sethe yt y-now, and pare it and grynde it in a mortere, and temper it with Almand mylke, and draw [correction; sic = MS. dray.] it thorw a straynoure in-to a potte, and caste ther-to Sugre y-now, and powder of Clowys, and let boyle; then take floure of Canelle, and pouder of Gyngere; and then take it out of the potte, an putte it in a lynen clothe and presse it, but lat it boyle so longe in the potte tylle it be alle thikke; than take it vppe and presse it on a clothe, and then leche it fayre with a knyff, but not to thinne; and than 3if thou wolt, thou my3ht take the Rybbys of the bore al bare, and chete (Note: Set, see Douce MS. No. 48) hem enlongys thorw the lechys, an so serue forth a leche or to in euery dysshe. [Two Fifteenth-Century Cookery-Books]

Brawne in confite. Take fressh brawne, and myce (Note: micer, michier, depecer, mettre en pieces.--Hippeau. Gloss.) it small, and take Almondes, and blanche hem, and grinde hem, and drawe hem thorgh a straynour. [Two Fifteenth-Century Cookery-Books]

Brawn in confyte. Seth fresch brawn till hit be y nowghe than paryt grynd hit in a morter temper hit up with almond milke draw hit thorow a streyner into a pott do ther to sygire & poudyr y nowe of clovys let hit boyle take floure of canell and poudyr of clowys a god quantite do ther to boyle hit do ther to poudyr of gynger take hit oute of the pott & do hit in a lynnyn cloth & presse hit ther yn than lech hit fayre but nott to thynne then take ribbys of a bore al bare & shote hem endelong thorow the leches & serve forth a lech or ij yn a dysch. [Recipes from the Wagstaff Miscellany]

[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]

nuts
milk
sugar
podour
cloves
cinnamon
ginger
boar


[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
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[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:269>. Accessed on October 19, 2019, 5:01 am.

Searchable index of "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:65>. Accessed on October 19, 2019, 5:01 am.




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