Brawn ryall
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 "Brawn ryall". [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:

Brawn ryall. Take the soundes of stokfisch dry & lay hem in watyr iij days & every day change the watyr than take hem up & lay hem on a bord & scharpe hem clene withe the egge of a knyf wesch hem & sethe hem in fayre watyr then take hem up & sethe hem in broth of fresch fysch as of conger til they be tendyr or als in the same watyr and put ther to elys to amend the broth then take blaunch almondys grynd hem with the same broth hote & make up the soundes & grynd hem wyth the same broth & yf thu wilt thu may take som of the elys ther to & temper hem up with the broth hote draw hit as hote as thu may suffyr thy hond ther yn thu mau make hit in al maner as thu makyste brawn of flesch. And yf thu wilt seson hit with the white of eyron breke hem at the grete ende & do out al that ys in the eye wesch the shell drye hem & sett hem on the salt upryght & put ther yn som of the white braune take som of the same braun colourd with safron & medlyd with poudres put ther yn pepenys of the gretnys of a neye yolke & fil hit with the braun that hit stond full when hit ys cold peyl of the shyll set hit in salt as eggez or in crispis and pych hem with clovys a bovyn iiij or v & fill up with blaunch poudyr & serve hem forthe in the stede of egges in he same maner thu may do with brawn in flesch tyme or thu may yf hit somdell of poudyr of gynger & chaunge the colour as thu dedyst braun in flesch tyme.



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]

stockfish
eggs
broth
fish
seafood
nuts
salt
saffron
podour
yolks
thyme
ginger


[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]

stokfisch:
conger: A type of marine eel.


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:90>. Accessed on April 8, 2020, 1:56 am.




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