Bruet of Almayn
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Bruet of Almayn". [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:

Bruet of Almayn. Take beef or porke chopyd in pecys cast hem yn a pott grynd almondys draw hem with swete brothe & put hit yn the flesch boyle hit & put ther to poudyr of pepyr & sygure when hit ys yboyled y nowghe sesyn hit up with poudyr of gynger & vergeys & coloure hit al rede as blode with.

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]

lxvij - Bruet of Almaynne. Take Almaundys, and draw a gode mylke ther-of with Water; take Capoun, Conyngys or Pertriches; smyte the Capoun, or kede, or Chykonys, Conyngys: the Pertriche shal ben hol: than blaunche the Fleyssh, an caste on the mylke; take larde and mynce it, and caste ther-to; take an mynce Oynonys and caste ther-to y-nowe, do Clowes and smal Roysonys ther-to; caste hol Safroun ther-to, than do it to the fyre, and stere it wyl; whan the fleysshe ys y-now, sette it on the fyre, an do ther-to Sugre y-now; take pouder Gyngere, Galyngale, Canel, and temper the pouder wyth Vynegre, .& caste ther-to; sesyn it with salt, and serue forth. []

XXXI - FOR TO MAKE BRUET OF ALMAYNE. Tak Partrichys rostyd and checonys and qualys rostyd and larkys ywol and demembre the other and mak a god cawdel and dresse the flesch in a dysch and strawe powder of galentyn therupon. styk upon clowys of gelofre and serve yt forthe. []

Bruet of Almayne. Tak pertrichys rostyd and checonys & quaylis rostyd & larkys ywol, & demembre þe oþer; & mak a god cawdel, & dresse þe flesch in a dysch & strawe powder of galentyn þervpon. Styk vpon clowys of gelofre & serue yt forþe. []

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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

beef
pork
nuts
suet
broth
podour
pepper
sugar
ginger
verjuice
blood

[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
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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:46>. Accessed on April 19, 2024, 7:23 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:67>. Accessed on April 19, 2024, 7:23 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:226>. Accessed on April 19, 2024, 7:23 am.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?douce:31>. Accessed on April 19, 2024, 7:23 am.