Conyng
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 "Conyng". [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:
Conyng. Take a Conyng, fle him, And draw him aboue and byneth, And parboile him, And larde him, and roste him, And late the hede be on; And vndo him, and sauce him with sauce, ginger, And vergeous, and powder of ginger, And thenne serue hit 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]
[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]
rabbit
lard
ginger
verjuice
podour
[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]
vergeous: Verjuice. The juice of unripe grapes or sometimes apples. Used for its acidity and sour taste.
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:318>. Accessed on February 25, 2021, 8:59 pm.
Home : Recipes : Menus : Search : Books : FAQ : Contact
© Copyright 2021 Medieval Cookery