Servise on flesshe-day
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from , entitled "Servise on flesshe-day". [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:

Servise on flesshe-day. Bores-hed enarmed (ornamented), and bruce to potage; and therwith beefs, and moton, and pestels (legs) ofporke; and therwith swan and conynge rosted, and tarte. At the seconde course drope, and rose to potage; and therwith maudelard and faisant, and chekons farsed (stuffed) and rosted, and malachis baken. At the thridde course conynges in grave, and bore in brasc to potage; and therwith teles rosted, and partriches, ande woodcock, and snytes, and raffyolys baken, and flampoyntes.

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]

For a servise on flesshe day. Fyrst wortes and salt befe þou shalle have, With capon in erbe þer to I crawe. For þo fyrst cours, no more þou take, But of þe secunde course now wylle I clake. Fyrst take in selle, þan gose anon, Bothe grys and vele and rostyd motone. With gynger þo pigge eton shalle be, And sorel with þo moton so mot I þe. []

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


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Searchable index of "". Medieval Cookery.
  <>. Accessed on April 13, 2024, 4:30 pm.

Searchable index of "". Medieval Cookery.
  <>. Accessed on April 13, 2024, 4:30 pm.