(untitled)
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Recipes from the Wagstaff Miscellany (England, 1460), entitled "(untitled)". [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:

(untitled). Take caules and stryp hem fro the stalkes and betes borage an ane vyolet malves percely betayn prymrose paciens the wyghthe lekes croppes of netels perboyle hem & ley hem on a borde presse out the watyr hewe hem small and do ther to otemele take the broth of the congure turbut othir good fysche as of salmon do hit in a pott withe the foresaid herbes when the broth ys at the boylyng caste in the wortys & the herbes boyle hem up loke they be salte and yf thou lacke brothe boyle elys take hem up stripp of the fysch from the bonys grynd hit tempre hit with the selfe broth do al to gedyr in a pott un to the wortys be forsayd & boyle hem up also then mayste yf thou wil sethe mustulis sett hem over the fyre and do to hem as moche watyr as thay may flete yn boyle hem tyll they opyn then poure oute the broth thorow a streynour pyke the mustulys grynd hem tempere hem up with the silfe broth and draw hem thorough a streynour take the same manner of herbes as thu dedist by fore and the broth of the mustulys sette on the fyre boyle hem up when the herbes be boyled y nought caste in the mustulys drowe yn salte and yf thou wylte thou mayste draw pesyn thorow a streynere and make up the wortys with fayre watyr put ther yn clere oylle lete them be frydd in by fore the boylyng & lay up with the forsayde peson and lete none ottemele come ther yn also thou mayste yf thow will perboyle the white of lekeys and presse out the watyr hew them smalle take canbenys and fayre watyr & sett hem on the fyre & when they boyle doyn the white of lekys loke none ottemele come ther yn salt them & serve them 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]

(untitled). Tak freysch pork hew it & grynd it smal tak yelkys of eyren grind hem & do ther to good ginger galingale do ther to tak maces & qwybibes & clowes do ther to al hole & sugre & poudre gret plente than ley in the cofyn a smal couche of farsure tak perterkes & chikenys & hew hem on qwarter & frye hem & smale bryddys al hole fryed and conyes & do ther to a good bundel of fleysch than ley on farsure a nother good couche & do therin & do ther in greyn de parys & qwybibes & clowes & est ley a nother couche of farsure cvre it with past colour it wyt yelkys of eyren. [Recipes from John Crophill's Commonplace Book]

[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]

beets
borage
flowers
parsley
betony
primroses
patience
leeks
nettles
oats
broth
seafood
turbot
fish
salmon
herbs
worts
salt
bones
mussels
peas
oil
fruit
beans


[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]

betes: Beet greens.
borage: Common Borage (Borago officinalis). A kitchen herb common across Europe. Borage flowers are blue.
betayn: Betony (Stachys officinalis), also known as woundwort and common hedgenettle. A member of the mint family.
turbut: Turbot (Scophthalmus maximus). A large, flat saltwater fish.
peson: Peas.


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 "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:1>. Accessed on October 18, 2019, 12:28 am.

Searchable index of "Recipes from John Crophill's Commonplace Book". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?croph:47>. Accessed on October 18, 2019, 12:28 am.




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