To make leche lardys of iij colours
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "To make leche lardys of iij colours". [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 leche lardys of iij colours. Take clene cow mylke and put hit in iij pottys breke to everych a queantyte of eyron as thu seist best ys to do rede colour with saundres & a nothyr with saveryn the iij with grene herbys put to everych a porcyon of clene larde of fat of bacon well sodyn & pertyd in iij pottys put to salt boyle hem all at ones stere hem well for brennyng yn the boylyng take hem downe cast hem in to a cloth everych a bove other and wynd the cloth to gedyr & presse out all the juse than take hem out all hole and make leches of hem and do iij or iiij leches in a dysch and serve hem 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]

[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]

beef
milk
eggs
sandalwood
herbs
lard
pork
salt


[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?wagst:19>. Accessed on March 29, 2024, 4:50 am.