Sorcell rosted
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 "Sorcell rosted". [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:

Sorcell rosted. Take a Sorcell or a tele, and breke his necke, and pul him dry, And draw him as a chekon, and kutte off his fete and winges by the body and the nekke, and roste him, and reise his winges and his legges as a heron, if he be a Sorcell; And no sauce but salt.



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 rost a sarcelle brek his nek and pulle hym dry and drawe hym as a chekyn cutt of his feet his wings and his nek and rost him and raise his leggs and his wings as a heron and no sauce but salt, and serve it. [A Noble Boke off Cookry]

Sarcell Rostyd. Breke the nekke of a sarcell or of a tele pull hym drye draw hym as a chiken cut of his hedde his nekke & his whyngys & his fete rost hym reys his leggys & his whynggys as of a heyron & no sauce but salt. [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]

teals
chicken
heron
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]

sorcell: Teal, or Common Teal (Anas crecca).


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:314>. Accessed on December 10, 2019, 12:41 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:89>. Accessed on December 10, 2019, 12:41 am.

Searchable index of "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:152>. Accessed on December 10, 2019, 12:41 am.




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