Caboches
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from , entitled "Caboches". [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:

Caboches. Take caboches, and washe hom in clene water, and boyle hom we!, and at the feconde boyle, take hom doun off the fyre, and presse hom wel tyl the water be clene oute, and then cutte hom in grete peces, and caste hom in the broth of beef, and seth hom up with maribones,- and colour hom then with sasfrone, and thikke hit with grated bred; but for a lorde hit schal be thikked with yolkes of eyren beten, and thenne let hit ones boyle, and serve hit forthe.



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]

Cabochis. Take faire Cabochis, pike hem and wassh hem, and parboyle hem; then presse oute the water on a faire borde, choppe hem, and cast hem in a faire potte with goode fressh broth and with Mary-bones, And lette hem boyle; then take faire grate brede, and cast there-to, saferon, and brede, salt, and lete boyle ynogh, And then serue hit forth. []

Cabaches. Take cabaches and cut hom on foure, and mynce onyons therewith, and the white of lekes, and cut hom small, and do all togedur in a potte, and put therto gode broth, and let hit boyle; and colour hit with saffron, and put therto pouder douce, and serve hit forthe. []

[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]

worts
broth
beef
marrow
saffron
bread
yolks
eggs


[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]


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 "". Medieval Cookery.
  <http://medievalcookery.com/search/display.html?ancie:140>. Accessed on May 20, 2024, 8:13 am.

Searchable index of "". Medieval Cookery.
  <http://medievalcookery.com/search/display.html?twofi:261>. Accessed on May 20, 2024, 8:13 am.