Cold bruet of rabets
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 "Cold bruet of rabets". [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:

Cold bruet of rabets. Grynd reysons or datys draw hem up with osey put ther to creme of almond & poudyr of canel a grete dele drawyn with swete wyn poudyr lumbard poudour of greynez & poudyr of gynger & a lytyll of venyger a swete sygure set hit on the fyre when hit ys boylyng take hit of & put hit in a boll have rabets boyled & that in good broth & salt take hem unlace hem by the bake fro thy bonys on both sydes ley hem in a sewe serve hem forth ley hem in dyshys & poure on the sewe ther to serve hit forth & yf thu wylt thu may chop hem in pecys & yf thu have chikenys reys the whynges & the thyes of hem kepe hem & chop the body & when hit ys in the sewe serve hit forthe in the same maner as sewe qyall.

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 cold bruet for rabettes tak and grind raissines or dates and drawe them up with ossay put ther in creme of almonds and pouder of cannelle a good quantite drawen with swet wyne and with pouder lombard pouder of guinger venygar and sugur then sett it on the fyere and when it is at boilinge tak it doun and put it in a bole then tak a rabet and boile it in good brothe then tak hym up and unlace hym by the bak from the bones on bothe sides and lay them in the sewe and when ye serue them furthe chop them in peces and raise the wings and leggs of chekkins and kerue them hole and chop the bodis and put them in the sewe and serue them furthe in the manner of sewe ryalle or egre douce [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]

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

[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 June 3, 2020, 1:05 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <>. Accessed on June 3, 2020, 1:05 pm.

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