Bruet roos
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Recipes from the Wagstaff Miscellany (England, 1460), entitled "Bruet roos". [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 roos. Take the flesch of a roo chop hit perboile hit trye hit and do hit yn a potte take the same broth or othir swete broth draw thorow a streynour & put hit to flesch with onyons ande herbis & hole clowys macys & quibibis & boyle hit & yf be nede alay hit with crustys or els with white brede & with a lytyll of the same broth & of the same blod colourd with safron salt & with poudyr of pepyr & more of canelle & serve hit forth make al othir sewys in the same maner.

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 bruet rose tak the flesshe of a Roo parboile it and try it and put it in a pot then tak the same brothe and other good brothe and draw it throughe a stren and put it in to the pot with onyons and erbes hole clowes maces and qubibes and set yt to the fyere and yf yt haue ned alay it with crustis of bred with a litille of the sam brothe and blod and colour it with saffron and salt it and cast ther to poudre of pepper and canelle and serue it. [A Noble Boke off Cookry]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

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


[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]

roo: Roe Deer (Capreolus capreolus).
macys: Mace.

[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]


[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.
  <>. Accessed on July 3, 2020, 9:25 am.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <>. Accessed on July 3, 2020, 9:25 am.

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