Browne in egurdouce
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 "Browne in egurdouce". [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:

Browne in egurdouce. (Note: D. calls this "Braune en peueruade," it is recipe 56 there) Take mighti broth of beef or of Capon, or take faire fressh brawne, and seth hit, but not ynow, And then leche hit, And cast hit into the broth; then take hole oynones, pike hem, (Note: D. pile, i.e. peel) And cast hem al hole there-to; then take Vynegre and Canell, and sette on the fire, and hete hem, and drawe hem thorgh a Streynoure, and cast hit there-to. Then take clowes, Maces, powder of peper, and cast thereto, and a litull Sawndres, And sette hit ouer the fyre and lete boyle til the oynones and the brawne ben even sodde, and not to moche; then take licour made of brede, vynegre, and wyn, and seson it vppe, and caste thereto a litul saferon to coloure hit, and salt, And serve 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]

Cxl - Egredouncye. Take Porke or Beef, whether the lykey, and leche it thinne thwerte [correction; sic = MS. ywerte.] ; then broyle it broun a litel, and then mynce it lyke Venyson; choppe it in sewe, then caste it in a potte and do ther-to Freyssh brothe; take Erbis, Oynonys, Percely and Sawge, and other gode erbis, then lye it vppe with Brede; take Pepir and Safroun, pouder Canel, Vynegre, or Eysel Wyne, Brothe an Salt, and let 3et (Note: It) boyle to-gederys, tylle they ben y-now, and than serue it forth rennyng [correction; sic = rennyg]. [Two Fifteenth-Century Cookery-Books]

Egredoucetes. Tak luy3s or tenges, kerf hem in mosselis, fri hem in oille: nym vynegre / and ye thrudde perty sugur, mynce oynons, and boille smal, and clous, maces, and qibibus, and dresse hit forth. [Two Fifteenth-Century Cookery-Books]

Egurdouce. XXI. Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel. salt. and cast þerto. and lat it seeþ with a gode quantite of white grece an serue it forth. [Forme of Cury]

.xxj. Egredouce. Take counynges or kydde & smyte hem on pecys rawe & fry hem in white grece, take raysouns of coraunce & fry hem, take oynouns perboyle hem & hewe hem smal & fry hem, take rede wyne, suger with poudour of peper, of ginger, and canel salt & cast therto, & lat hit seeth with a gode quantite of white grece & serve it forth. [Fourme of Curye [Rylands MS 7]]

EGURDOUCE OF FYSSHE. XX.VI. XIII. Take Loches oþer Tenches oþer Solys smyte hem on pecys. fry hem in oyle. take half wyne half vynegur and sugur & make a siryp. do þerto oynouns icorue raisouns coraunce. and grete raysouns. do þerto hole spices. gode powdours and salt. messe þe fyssh & lay þe sewe aboue and serue forth. [Forme of Cury]

.Cxxxj. Egredouce of fysche. Take loches other tenches other sooles & smyte hem on pecys. fry hem in oyle. take half wyne half vyneger. sugur & make a syryp. do therto oynouns y corve, ratsiybs corauns & grete raysouns do ther to hole spyces good poudours & salt. messe the fysche & lay the sewe a bove and serve hit forth. [Fourme of Curye [Rylands MS 7]]

I - FOR TO MAKE EGARDUSE. Tak Lucys or Tenchis and hak hem smal in gobette and fry hem in oyle de olive and syth nym vineger and the thredde party of sugur and myncyd onyons smal and boyle al togedere and cast thereyn clowys macys and quibibz and serve yt forthe. [Forme of Cury]

L - FOR TO MAKE AN EGGE DOWS. Tak Almaundys and mak god mylk and temper wyth god wyneger clene tak reysynys and boyle hem in clene water and tak the reysynis and tak hem owt of the water and boyle hem wyth mylk and zyf thow wyl colowr yt wyth safron and serve yt forth. [Forme of Cury]

[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]

gamebirds
broth
beef
chicken
onions
vinegar
cinnamon
cloves
mace
podour
pepper
sandalwood
bread
wine
saffron
salt


[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]

egurdouce: A sweet and sour dish. (from French)


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:271>. Accessed on August 20, 2019, 3:20 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:21>. Accessed on August 20, 2019, 3:20 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:21>. Accessed on August 20, 2019, 3:20 pm.




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