To make Jussall
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 "To make Jussall". [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:

To make Jussall. Take swete broth of capons or elys or broth as thu may have set hit on the fyre in a brode vessell colour hit with saveryn put sage ther to out grote and saffron breke eyron styr hem well to the eyron and to thy herbes be mellyd to gedyr when hit be gynnys to seth take out thy potstyke and turne ty crud aboute with the scome loke thy fyre be not to hasty wh whene hit ys thorow knyt take hit of the fyr and cover hit & serve hit 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]

To mak jusselle tak the swet brothe of a capon or of other good flesshe and set it on the fyere in a large vesselle colour it with saffron put ther to saige cut gret and salt it then tak eggs and drawe them through a strener and temper grated bread and eggs and stirre it to gedure till they be ronn and let the erbes be well mellid to gedur and when yt begynnythe to boille tak out the pot stik and turn the curd about with a scorner and let not the fyere be to hasty when it is throughe knyt tak it from the fyere and couyr it and serue it. [A Noble Boke off Cookry]

To mak jusselle tak and swinge eggs and myed bred to gedur then tak freche brothe of bef and colour it with saffron and boile it softly and cast in parsley and saige and serue it. [A Noble Boke off Cookry]

Jusshell. XX.II. III. Take brede ygrated and ayrenn and swyng it togydre. do þerto safroun, sawge. and salt. & cast broth. þerto. boile it & messe it forth. [Forme of Cury]

XXI - FOR TO MAKE JUSSEL. Nym eyryn wyth al the wytys and mice bred grynd pepyr and safroun and do therto and temper yt wyth god fresch broth of porke and boyle it wel and messe yt forthe. [Forme of Cury]

Jussell. Recipe brede gratyd & egges & swyng þam togydere, & do þerto sawge & saferon & salt; þan take gode broth & cast it þerto, & bole it enforesayd, & do þerto as to charlete, & serof. [Thomas Awkbarow's Recipes (MS Harley 5401)]

Jussele. Mye wastelbred swenge eyren & do ther to tak good fat broth of freysch beof colour it with saffron boille it al softely & in the boyllingg do al this ther to & do to sauge & percyle. [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]

suet
broth
chicken
seafood
sage
saffron
eggs
herbs


[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 "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:18>. Accessed on November 20, 2019, 4:56 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:151>. Accessed on November 20, 2019, 4:56 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:193>. Accessed on November 20, 2019, 4:56 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:42>. Accessed on November 20, 2019, 4:56 am.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:216>. Accessed on November 20, 2019, 4:56 am.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:38>. Accessed on November 20, 2019, 4:56 am.

Searchable index of "Recipes from John Crophill's Commonplace Book". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?croph:52>. Accessed on November 20, 2019, 4:56 am.




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