xlij - Conyng, Mawlard, in gely or in cyuey
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 "xlij - Conyng, Mawlard, in gely or in cyuey". [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:

xlij - Conyng, Mawlard, in gely or in cyuey. Take Conynge, Hen, or Mawlard, and roste hem alle-most y-now, or ellys choppe hem, an frye hem in fayre Freysshe grece; an frye myncyd Oynenons, and caste alle in-to the potte, and caste ther-to fayre Freysshe brothe, an half Wyne, Maces, Clowes, Powder pepir, Canelle; than take fayre Brede, an wyth the same brothe stepe, an draw it thorw a straynoure wyth vynegre; an whan it is wyl y-boylid, caste the lycoure ther to, and powder Gyngere, and Salt, and sesyn it vp an serue forth [correction; sic = f].



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]

Conyng, hen, or Mallard. (Note: D. adds en oyle) Take Conyng, Hen, or Mallard, and roste him al-moste ynowe; or elles choppe hem, and fry hem in fressh grece; and fry oynons myced, and cast al togidre into a potte, and caste there-to fressh broth and half wyne; caste thereto Cloues, Maces, powder of Peper, Canell; then stepe faire brede with the same broth and drawe hit thorgh a streynour with vinegre. And whan hit hath wel boiled, caste the licour thereto, and pouder ginger, and vinegre, and ceson hit vppe, And then thou shall serue hit forth. [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]

rabbit
ducks
gelatin
chicken
grease
onions
broth
wine
mace
cloves
podour
pepper
cinnamon
bread
vinegar
ginger
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]


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:42>. Accessed on October 21, 2019, 12:05 am.




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