German meat
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "German meat". [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:

German meat, rabbit and chicken soup. Take your meat, cut it up, and fry it lightly in lard with some finely chopped onion. Grind plenty of almonds, soak in wine and beef broth, and boil with your meat. Grind ginger, cassia, cloves, grains_of_paradise, nutmeg and just a bit of saffron, and steep in verjuice. It should be rather yellow, and thick.

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
chicken
lard
onions
nuts
wine
beef
broth
ginger
cinnamon
cloves
grains_of_paradise
nutmeg
saffron
verjuice

[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 "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:22>. Accessed on May 1, 2024, 9:16 pm.