Mutton haricot
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.), entitled "Mutton haricot". [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:

Mutton haricot. Take raw mutton, cut it into small pieces, and fry it lightly in lard with some finely chopped onions. Steep it in beef broth, add some wine, verjuice, mace, hyssop and sage, and boil well together.



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]

HARICOT of MUTTON. Cut it into small pieces, then bring it just to the boil, then fry in bacon grease, and fry with onions chopped small and cooked, and mix in beef stock, and add mace, parsley, hyssop and sage, and put it on to boil together. [Le Menagier de Paris]

[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]

sheep
haricots
lard
onions
beef
broth
wine
verjuice
mace
hyssop
sage


[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]

hyssop: A member of the mint family (Hyssopus officinalis).


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 "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:4>. Accessed on October 19, 2019, 5:08 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:239>. Accessed on October 19, 2019, 5:08 am.




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