Brawne in peuard
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 "Brawne in peuard". [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 peuard. (Note: Braune en peueruade, D) Take wyn, pouder of Canell, drawe hit thorgh a Streynour, set hit ouer the fire, lete hit boile, caste there-to Maces, cloues, powder of Peper; take smale onyons hole, parboyle hem, caste there-to; lete hem boile togider; then take Brawne, leche hit, but not to thin; And if hit be saused, let stepe hit in Hote water til hit be tender, then cast hit into the siripe; take Saundres, Vynegre, and caste there-to, And lete boile al togidre til hit be ynowe; then take powder of ginger, caste thereto; lete hit not be thik ne to thyn, butte as potage shulde be; And serve hit forthe.



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]

xxxij - Auter brawn en peuerade. Take myghty brothe of Beef or of Capoun, an thenne take clene Freysshe Brawn, an sethe it, but not y-now; An 3if it be Freysshe Brawn, roste it, but not I-now, an than leche it in pecys, an caste it to the brothe. An thanne take hoole Oynonys, and pylle hem, an thanne take Vynegre ther-to, and Canelle, and sette it on the fyre, an draw yt thorw a straynoure, and caste ther-to; then take Clowys, Maces, an powder Pepyr, an caste ther-to, and a lytil Saunderys, an sette it on the fyre, an let boyle tylle the Oynonys an the Brawn ben euyne sothyn, an nowt to moche; than take lykoure y-mad of Bred an Vinegre an Wyne, an sesyn it vp, an caste ther-to Saffroun to make the coloure bryth, an Salt, an serue it forth. [Two Fifteenth-Century Cookery-Books]

xxxj - Brawn en Peuerade. Take Wyne an powder Canel, and draw it thorw a straynour, an sette it on the fyre, and lette it boyle, an caste ther-to Clowes, Maces, an powder Pepyr; than take smale Oynonys al hole, an par-boyle hem in hot watere, an caste ther-to, and let hem boyle to-gederys; than take Brawn, an lesshe it, but nowt to thinne. An 3if it sowsyd be, lete it stepe a whyle in hot water tyl it be tendere, than caste it to the Sirip; then take Sawnderys, an Vynegre, an caste ther-to, an lete it boyle alle to-gederys tyl it be y-now; then take Gyngere, an caste ther-to, an so serue forth; but late it be nowt to thikke ne to thinne, but as potage shulde be. [Two Fifteenth-Century Cookery-Books]

xxxj - Brawn en Peuerade. Take Wyne an powder Canel, and draw it thorw a straynour, an sette it on the fyre, and lette it boyle, an caste ther-to Clowes, Maces, an powder Pepyr; than take smale Oynonys al hole, an par-boyle hem in hot watere, an caste ther-to, and let hem boyle to-gederys; than take Brawn, an lesshe it, but nowt to thinne. An 3if it sowsyd be, lete it stepe a whyle in hot water tyl it be tendere, than caste it to the Sirip; then take Sawnderys, an Vynegre, an caste ther-to, an lete it boyle alle to-gederys tyl it be y-now; then take Gyngere, an caste ther-to, an so serue forth; but late it be nowt to thikke ne to thinne, but as potage shulde be. [Two Fifteenth-Century Cookery-Books]

[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]

wine
podour
cinnamon
mace
cloves
pepper
onions
sandalwood
vinegar
ginger


[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:272>. Accessed on April 4, 2020, 5:09 pm.




Home : Recipes : Menus : Search : Books : FAQ : Contact