XXXII - FOR RO MAKE BRUET OF LOMBARDYE
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "XXXII - FOR RO MAKE BRUET OF LOMBARDYE". [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:

XXXII - FOR RO MAKE BRUET OF LOMBARDYE. Tak chekenys or hennys or othere flesch and mak the colowre als red as any blod and tak peper and kanel and gyngyner bred and grynd hem in a morter and a porcion of bred and mak that bruer thenne and do that flesch in that broth and mak hem boyle togedere and stury it wel and tak eggys and temper hem wyth Jus of Parcyle and wryng hem thorwe a cloth and wan that bruet is boylyd do that therto and meng tham togedere wyth fayr grees so that yt be fat ynow and serve yt 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]

To mak Bruet of lombardye tak hennes conys or other flesshe soden tender and try it and put it in a pot do ther to mylk bred and yolks of eggs sodden hew and grind them and drawe them upe with juic of parsly put ther to grece or claryfied butter or the fat of pork and sesson it and salt and put ther to venygar and mak it lik blod with alkaned and serue it. []

Bruet of Lombardye. Tak chekenys or hennys or oþere flesch, & mak þe colowre als red as any blod; & tak peper and kanel & gyngyuer bred & grynd hem in a morter, & a porcioun of bred. And mak þat bruet þenne, & do þat flesch in þat broþ & mak hem boyle togedere, & stury it wel. & tak eggys & temper hem wyþ ius of percyle & wryng hem þorwe a cloþ, & wan þat bruet ys boylyd do þat þereto & meng þam togedere wyþ fayr grees so þat yt be fat ynow, & serue yt forþe. []

[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]

chicken
blood
pepper
cinnamon
ginger
bread
broth
eggs
parsley
grease

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Procedure
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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?forme:227>. Accessed on April 10, 2026, 7:30 pm.

Searchable index of "". Medieval Cookery.
  <http://medievalcookery.com/search/display.html?noble:160>. Accessed on April 10, 2026, 7:30 pm.

Searchable index of "". Medieval Cookery.
  <http://medievalcookery.com/search/display.html?douce:32>. Accessed on April 10, 2026, 7:30 pm.