Betreyn in flesch tyme
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 "Betreyn in flesch tyme". [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:

Betreyn in flesch tyme. Take calves feet clene scalyd set hem in wyne & a perty of swete broth that thay be tendyr take hem up on a bord pyke a way the bonys kep som for senewys hew hem al to gedyr grynd hit temper hit up with the self broth do hit in a pot dyse the senewys blaunch almond and poudyr of pepyr poudyr of clovys & a lytyll poudyr of canel a grede dele of saundrys & yf thu wilt of safron a lytyll set hit on the fyre & when hit boyleth put ther to yolkes of eyron dysyd smal & poudyr of gynger venyger & salt put hit on a vessell when hit ys cold leche 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]

[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]

thyme
calf
wine
suet
broth
seafood
bones
nuts
podour
pepper
cinnamon
sandalwood
saffron
yolks
eggs
ginger
vinegar
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]

canel: Cassia (Cinnamomum cassia - Sold as "cinnamon" in the United States). Possibly cinnamon (Cinnamomum zeylenicum) as well.


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:92>. Accessed on November 17, 2019, 5:37 am.




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