Pylets yn sarcene
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 "Pylets yn sarcene". [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:

Pylets yn sarcene. Take fresch porke or motyn sodyn peke out the bonys hew the flesch small & grynd hit smal yn a morter and temper hit with eyron yn the gryndyng putt ther to pepyr safferyn & salt take fresch broth clene tryed set yt over the fyre in large vessell lete hit boyle then sesyn hit with the same colour then make smal rounde ballys put hem yn a boylyn broth & lete hem boyle ther yn tyll they be y now then take hem up lete hem drye lete thy broth keyl blow of the fat take almondys wesch hem temper hem up with the same broth draw ther of a kynd mylke put the mylke in a swete potte set hit on the fyre put ther to powdyr of pepyr & canell & a pertyon of sawndrys to colour hit sarcene colour loke thy most colour be of hys owne kynde put ther yn clowys macys reysons of coraunce lete hit boyle as thy seyyst that good ys yf hit be tt thike a lay hit with swete wyne and do ther to sugur when thy spycez beth tendour put yn peletys in the same broth ghyf hym atarage of poudyr of pepyr of gynger and vergys & serve forth the pelets with the bruet iij or iiij yn a dysche as a potage for the secunde course.



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]

pork
mutton
bones
eggs
pepper
salt
broth
nuts
milk
suet
podour
cinnamon
sandalwood
cloves
mace
raisins
currants
wine
sugar
ginger
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]

macys: Mace.
coraunce: Raisins made from corinth grapes (a.k.a currants).


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:17>. Accessed on December 10, 2019, 10:39 pm.




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