The Forme of Cury
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Samuel Pegge >> The Forme of Cury
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[Addenda: add 'reflect on the Spanish _Olio_ or _Olla podrida_, and
the French fricassee.']
[78] The king, in Shakespeare, Hen. VIII. act iv. sc. 2. and 3. calls
the gifts of the sponsors, _spoons_. These were usually gilt, and,
the figures of the apostles being in general carved on them, were
called _apostle spoons_. See Mr. Steevens's note in Ed. 1778, vol.
VII. p. 312, also Gent. Mag. 1768, p. 426.
[79] Lel. Collect. IV. p. 328. VI. p. 2.
[80] See Dr. Percy's curious notes on the Northumb. Book, p. 417.
[81] Ibid. VI. p. 5. 18.
[82] They were not very common at table among the Greeks. Casaub. ad
Athenaum, col. 278. but see Lel. Coll. VI. p. 7.
[83] Leland, Collectan. VI. p. 2. Archbishop Warham also had his
carver, ibid. p. 18. See also, IV. p. 236. 240. He was a great
officer. Northumb. Book, p. 445.
[84] Ames, Typ. Ant. p. 90. The terms may also be seen in Rand. Holme
III. p. 78.
[85] Dr. Percy, 1. c.
[86] Thicknesse, Travels, p., 260.
[87] Dr. Birch, Life of Henry prince of Wales, p. 457. seq.
[88] No. 91, 92. 160.
[89] Bishop Patrick on Genesis xviii. 8.
[90] Calmer, v. Butter. So Judges iv, 19. compared with v. 25.
[91] Ib. No. 13, 14, 15.
[92] Stow, Hist. p. 1038.
[93] Lel. Coll. VI. p. 30. and see Dr. Percy on Northumb. Book, p.
414.
[94] Archaologia, I. p. 319. Ill, p. 53.
[95] Barrington's Observ. on Statutes, p. 209. 252. Edit. 3d.
Archaolog. I. p. 330. Fitz-Stephen, p. 33. Lel. Coll. VI. p. 14.
Northumb. Book, p. 6. and notes.
[96] No. 20. 64. 99.
[97] No. 99.
[98] Fun. Mon. p. 624
[99] Dr. Lister, Praf. ad Apicium, p. xii.
[100] Calmet. Dict. v. Eating.
[101] Calmet. Dict. v. Meats.
[102] Barnes, Hist. of E. III. p. 111.
[103] No. 70, Editor's MS. 17. alibi.
[104] Moll, Geogr. II. p. 130. Harris, Coll. of Voyages, I. p. 874.
Ed. Campbell.
[105] No. 20. 148.
[106] Glossary to Chaucer. See the Northumb. Book, p. 415 and 19.
also Quincy's Dispens. and Brookes's Nat. Hist. of Vegetables.
[107] Lister, Praf. ad Apicium, p. xii.
[108] Plinius, Nat. Hist. XII. cap. 7.
[109] Bochart. III. col. 332.
[110] See our Gloss. voce Greynes.
[111] Lye, in Junii Etymolog.
[112] But see the next article.
[113] Doing, hewing, hacking, grinding, kerving, &c. are easily
understood.
[114] By combining the Index and Glossary together, we have had an
opportunity of elucidating some terms more at large than could
conveniently be done in the notes. We have also cast the Index to the
Roll, and that to the Editor's MS, into one alphabet; distinguishing,
however, the latter from the former.
[115] Godwin de Prasul. p. 684.
[116] In Dr. Drake's edition of archbishop Parker, p. lxiii. it is
given to archbishop Winchelsea: but see Mr. Battely's Append. to
_Cantuaria Sacra_, p. 27. or the Archaologia, I. p. 330. and Leland's
Collectanea, VI. p. 30. where it is again printed, and more at large,
and ascribed to Warham.
[117] Thorne, Chron. inter X Script. Col. 2010. or Lel. Collect. VI.
p. 34. Ed. 1770.
[118] Leland, Collect. VI. p. 2. See also Randle Holme, III. p. 77.
Bishop Godwin de Prasul. p. 695. Ed. Richardson; where there are some
considerable variations in the messes or services, and he and the
Roll in Leland will correct one another.
[119] Vol. IV. p. 226.
[120] See first paragraph before.
[121] Leland's Collect. VI. p. 16.
[122] Holme, Acad. of Armory, III. p. 81.
[123] It is _pissibus_ again in the title to the Second Part.
[124] No. 7. 84. here No. 17. 35. 97.
[125] In the common calendars of our missals and breviaries, the
latter saint is called _Adauctus_, but in the Kalend. Roman. of Joh.
Fronto, Paris. 1652, p. 126, he is written _Audactus_, as here; and
see Martyrolog. Beda, p. 414.
THE
FORME OF CURY.
... fome [1] of cury [2] was compiled of the chef Maister Cokes of
kyng Richard the Secunde kyng of .nglond [3] aftir the Conquest. the
which was acounted že [4] best and ryallest vyand [5] of alle
csten .ynges [6] and it was compiled by assent and avysement of
Maisters and [7] phisik [8] and of philosophie žat dwellid in his
court. First it techiž a man for to make commune potages and commune
meetis for howshold as žey shold be made craftly and holsomly.
Aftirward it techiž for to make curious potages & meetes and
sotiltees [9] for alle maner of States bothe hye and lowe. And the
techyng of the forme of making of potages & of meetes bothe of flessh
and of fissh. buth [10] y sette here by noumbre and by ordre. sso žis
little table here sewyng [11] wole teche a man with oute taryyng: to
fynde what meete žat hym lust for to have.
or [12] to make gronnden benes . . . . . I.
For to make drawen benes. . . . . . . . . II.
for to make grewel forced.. . . . . . . . III.
Caboches in potage. . . . . . . . . . . . IIII.
rapes in potage . . . . . . . . . . . . . V.
Eowtes of Flessh. . . . . . . . . . . . . VI.
hebolas . . . . . . . . . . . . . . . . . VII.
Gowrdes in potage . . . . . . . . . . . . VIII.
ryse of Flessh. . . . . . . . . . . . . . IX.
Funges. . . . . . . . . . . . . . . . . . X.
Bursen. . . . . . . . . . . . . . . . . . XI.
Corat . . . . . . . . . . . . . . . . . . XII.
noumbles. . . . . . . . . . . . . . . . . XIII.
Roobroth. . . . . . . . . . . . . . . . . XIIII.
Tredure . . . . . . . . . . . . . . . . . XV.
Mounchelet. . . . . . . . . . . . . . . . XVI.
Bukkenade . . . . . . . . . . . . . . . . XVII.
Connat. . . . . . . . . . . . . . . . . . XVIII.
drepee. . . . . . . . . . . . . . . . . . XIX.
Mawmenee. . . . . . . . . . . . . . . . . XX.
Egurdouce . . . . . . . . . . . . . . . . XXI.
Capouns in Conney . . . . . . . . . . . . XXII.
haares in talbotes. . . . . . . . . . . . XXIII.
Haares in papdele . . . . . . . . . . . . XXIIII.
connynges in Cynee. . . . . . . . . . . . XXV.
Connynges in gravey . . . . . . . . . . . XXVI.
Chykens in gravey . . . . . . . . . . . . XXVII.
filetes in galyntyne. . . . . . . . . . . XXVIII.
Pigges in sawse sawge . . . . . . . . . . XXIX.
sawse madame. . . . . . . . . . . . . . . XXX.
Gees in hoggepot. . . . . . . . . . . . . XXXI.
carnel of pork. . . . . . . . . . . . . . XXXII.
Chikens in Caudell. . . . . . . . . . . . XXXIII.
chikens in hocchee. . . . . . . . . . . . XXXIII.
For to boyle Fesauntes, Partyches
Capons and Curlewes . . . . . . . . . . . XXX. V.
blank manng . . . . . . . . . . . . . . . XXXVI.
Blank Dessorre. . . . . . . . . . . . . . XXXVII.
morree. . . . . . . . . . . . . . . . . . XXXVIII.
Charlet . . . . . . . . . . . . . . . . . XXXIX.
charlot y forced. . . . . . . . . . . . . XX.II.
Cawdel ferry. . . . . . . . . . . . . . . XX.II. I.
iusshell. . . . . . . . . . . . . . . . . XX.II. III.[13]
Iusshell enforced . . . . . . . . . . . . XX.II. IIII.
mortrews. . . . . . . . . . . . . . . . . XX.II. V.
Blank mortrews. . . . . . . . . . . . . . XX.II. VI.
brewet of almony. . . . . . . . . . . . . XX.II. VII.
Peions y stewed . . . . . . . . . . . . . XX.II. VIII.
loseyns . . . . . . . . . . . . . . . . . XX.II. IX.
Tartletes . . . . . . . . . . . . . . . . XX.II. X.
pynnonade . . . . . . . . . . . . . . . . XX.II. XI.
Rosee . . . . . . . . . . . . . . . . . . XX.II. XII.
cormarye. . . . . . . . . . . . . . . . . XX.II. XIII.
New noumbles of Deer. . . . . . . . . . . XX.II. XIIII.
nota. . . . . . . . . . . . . . . . . . . XX.II. XV.
Nota. . . . . . . . . . . . . . . . . . . XX.II. XVI.
ipynee. . . . . . . . . . . . . . . . . . XX.II. XVII.
Chyryse . . . . . . . . . . . . . . . . . XX.II. XVIII.
payn Foundewe . . . . . . . . . . . . . . XX.II. XIX.
Crotoun . . . . . . . . . . . . . . . . . XX.III.
vyne grace. . . . . . . . . . . . . . . . XX.III. I.
Fonnell . . . . . . . . . . . . . . . . . XX.III. II.
douce ame . . . . . . . . . . . . . . . . XX.III. III.
Connynges in Cirypp . . . . . . . . . . . XX.III. IIII.
leche lumbard . . . . . . . . . . . . . . XX.III. V.
Connynges in clere broth. . . . . . . . . XX.III. VI.
payn Ragoun . . . . . . . . . . . . . . . XX.III. VII.
Lete lardes . . . . . . . . . . . . . . . XX.III. VIII.
furmente with porpeys . . . . . . . . . . XX.III. IX.
Perrey of Pesoun. . . . . . . . . . . . . XX.III. X.
pesoun of Almayn. . . . . . . . . . . . . XX.III. XI.
Chiches . . . . . . . . . . . . . . . . . XX.III. XII.
frenche owtes . . . . . . . . . . . . . . XX.III. XIII.
Makke . . . . . . . . . . . . . . . . . . XX.III. XIIII.
Aquapates . . . . . . . . . . . . . . . . XX.III. XV.
Salat . . . . . . . . . . . . . . . . . . XX.III. XVI.
fenkel in soppes. . . . . . . . . . . . . XX.III. XVII.
Clat. . . . . . . . . . . . . . . . . . . XX.III. XVIII.
appulmoy. . . . . . . . . . . . . . . . . XX.III. XIX.
Slete soppes. . . . . . . . . . . . . . . XX.IIII.
Letelorye . . . . . . . . . . . . . . . . XX.IIII. I.
Sowpes Dorry. . . . . . . . . . . . . . . XX.IIII. II.
Rapey . . . . . . . . . . . . . . . . . . XX.IIII. III.
Sause Sarzyne . . . . . . . . . . . . . . XX.IIII. IIII.
creme of almanndes. . . . . . . . . . . . XX.IIII. V.
Grewel of almandes. . . . . . . . . . . . XX.IIII. VI.
cawdel of almandes mylk . . . . . . . . . XX.IIII. VII.
Iowtes of almannd mylk. . . . . . . . . . XX.IIII. VIII.
Fygey . . . . . . . . . . . . . . . . . . XX.IIII. IX.
Pochee. . . . . . . . . . . . . . . . . . XX.IIII. X.
brewet of ayrenn. . . . . . . . . . . . . XX.IIII. XI.
Macrows . . . . . . . . . . . . . . . . . XX.IIII. XII.
Tostee. . . . . . . . . . . . . . . . . . XX.IIII. XIII.
Gyndawdry . . . . . . . . . . . . . . . . XX.IIII. XIIII.
Erbowle . . . . . . . . . . . . . . . . . XX.IIII. XV.
Resmolle. . . . . . . . . . . . . . . . . XX.IIII. XVI.
vyannde Cipre . . . . . . . . . . . . . . XX.IIII. XVII.
Vyannde Cipre of Samon. . . . . . . . . . XX.IIII. XVIII.
vyannde Ryal. . . . . . . . . . . . . . . XX.IIII. IX.
Compost . . . . . . . . . . . . . . . . . C.
gelee of Fyssh. . . . . . . . . . . . . . C. I.
Gelee of flessh . . . . . . . . . . . . . C. II.
Chysanne. . . . . . . . . . . . . . . . . C. III.
congur in sawce . . . . . . . . . . . . . C. IIII.
Rygh in sawce . . . . . . . . . . . . . . C. V.
makerel in sawce. . . . . . . . . . . . . C. VI.
Pykes in brasey . . . . . . . . . . . . . C. VII.
porpeys in broth. . . . . . . . . . . . . C. VIII.
Ballok broth. . . . . . . . . . . . . . . C. IX.
eles in brewet. . . . . . . . . . . . . . C. X
Cawdel of Samoun. . . . . . . . . . . . . C. XI.
plays in Cynee. . . . . . . . . . . . . . C. XII.
For to make Flaumpeyns. . . . . . . . . . C. XIII.
for to make noumbles in lent. . . . . . . C. XIIII.
For to make Chawdoun for lent . . . . . . C. XV.
furmente with porpays . . . . . . . . . . C. XVI.
Fylettes in galyntyne . . . . . . . . . . C. XVII.
veel in buknade . . . . . . . . . . . . . C. XVIII.
Sooles in Cyney . . . . . . . . . . . . . C. IX.
tenches in Cyney. . . . . . . . . . . . . XX.VI.
Oysters in gravey . . . . . . . . . . . . XX.VI. I
muskels in brewet . . . . . . . . . . . . XX.VI. II
Oysters in Cyney. . . . . . . . . . . . . XX.VI. III.
cawdel of muskels . . . . . . . . . . . . XX.VI. IIII.
Mortrews of Fyssh . . . . . . . . . . . . XX.VI. V
laumpreys in galyntyne. . . . . . . . . . XX.VI. VI.
Laumprouns in galyntyne . . . . . . . . . XX.VI. VII.
losyns in Fysshe day. . . . . . . . . . . XX.VI. VIII.
Sowpes in galyntyne . . . . . . . . . . . XX.VI. IX.
sobre sawse . . . . . . . . . . . . . . . XX.VI. X.
Colde Brewet. . . . . . . . . . . . . . . XX.VI. XI.
peeres in confyt. . . . . . . . . . . . . XX.VI. XII.
Egur douce of Fyssh . . . . . . . . . . . XX.VI. XIII.
Cold Brewet . . . . . . . . . . . . . . . XX.VI. XIIII.
Pevorat for Veel and Venysoun . . . . . . XX.VI. XV.
sawce blaunche for Capouns y sode . . . . XX.VI. XVI.
Sawce Noyre for Capons y rosted . . . . . XX.VI. XVII.
Galentyne . . . . . . . . . . . . . . . . XX.VI. XVIII.
Gyngeuer. . . . . . . . . . . . . . . . . XX.VI. XIX.
verde sawse . . . . . . . . . . . . . . . XX.VII.
Sawce Noyre for mallard . . . . . . . . . XX.VII. I.
cawdel for Gees . . . . . . . . . . . . . XX.VII. II.
Chawdon for Swannes . . . . . . . . . . . XX.VII. III.
sawce Camelyne. . . . . . . . . . . . . . XX.VII. IIII.
Lumbard Mustard . . . . . . . . . . . . . XX.VII. V.
Nota. . . . . . . . . . . . . . . . . . . XX.VII. VI.
Nota. . . . . . . . . . . . . . . . . . . XX.VII. VII.
frytour blaunched . . . . . . . . . . . . XX.VII. VIII.
Frytour of pasturnakes. . . . . . . . . . XX.VII. IX.
frytour of mylke. . . . . . . . . . . . . XX.VII. X.
frytour of Erbes. . . . . . . . . . . . . XX.VII. XI.
Raisiowls . . . . . . . . . . . . . . . . XX.VII. XII.
Whyte milates . . . . . . . . . . . . . . XX.VII. XIII.
crustardes of flessh. . . . . . . . . . . XX.VII. XIIII.
Mylates of Pork . . . . . . . . . . . . . XX.VII. XV.
crustardes of Fyssh . . . . . . . . . . . XX.VII. XVI.
Crustardes of erbis on fyssh day. . . . . XX.VII. XVII.
lesshes fryed in lentoun. . . . . . . . . XX.VII. XVIII.
Wastels y farced. . . . . . . . . . . . . XX.VII. XIX.
sawge y farced. . . . . . . . . . . . . . XX.VIII.
Sawgeat . . . . . . . . . . . . . . . . . XX.VIII. I.
cryspes . . . . . . . . . . . . . . . . . XX.VIII. II.
Cryspels. . . . . . . . . . . . . . . . . XX.VIII. III.
Tartee. . . . . . . . . . . . . . . . . . XX.VIII. IIII.
Tart in Ymbre day . . . . . . . . . . . . XX.VIII. V.
tart de Bry . . . . . . . . . . . . . . . XX.VIII. VI.
Tart de Brymlent. . . . . . . . . . . . . XX.VIII. VII.
tartes of Flessh. . . . . . . . . . . . . XX.VIII. VIII.
Tartletes . . . . . . . . . . . . . . . . XX.VIII. IX.
tartes of Fyssh . . . . . . . . . . . . . XX.VIII. X.
Sambocade . . . . . . . . . . . . . . . . XX.VIII. XI.
Erbolat . . . . . . . . . . . . . . . . . XX.VIII. XII.
Nysebek . . . . . . . . . . . . . . . . . XX.VIII. XIII.
for to make Pom Dorryes. & ožer žynges. . XX.VIII. XIIII.
Cotagres. . . . . . . . . . . . . . . . . XX.VIII. XV.
hart rows . . . . . . . . . . . . . . . . XX.VIII. XVI.
Potews. . . . . . . . . . . . . . . . . . XX.VIII. XVII.
Sachus. . . . . . . . . . . . . . . . . . XX.VIII. XVIII.
Bursews . . . . . . . . . . . . . . . . . XX.VIII. XIX.
spynoches y fryed . . . . . . . . . . . . XX.IX.
Benes y fryed . . . . . . . . . . . . . . XX.IX. I.
russhewses of Fruyt . . . . . . . . . . . XX.IX. II.
Daryols . . . . . . . . . . . . . . . . . XX.IX. III.
Flaumpens . . . . . . . . . . . . . . . . XX.IX. IIII.
Chewetes on flessh day. . . . . . . . . . XX.IX. V.
chewetes on fyssh day . . . . . . . . . . XX.IX. VI.
Hastletes . . . . . . . . . . . . . . . . XX.XI. VII.
comadore. . . . . . . . . . . . . . . . . XX.IX. VIII.
Chastletes. . . . . . . . . . . . . . . . XX.IX. IX.
for to make twey pecys of Flesshe
to fasten to gydre. . . . . . . . . . . . XX.IX. X.
pur fait y pocras . . . . . . . . . . . . XX.IX. XI.
For to make blank maunnger. . . . . . . . XX.IX. XII.
for to make Blank Desire. . . . . . . . . XX.IX. XIII.
For to make mawmoune. . . . . . . . . . . XX.IX. XIIII.
the pety peruaunt . . . . . . . . . . . . XX.IX. XV.
And the pete puant. . . . . . . . . . . . XX.IX. XVI.
XPLICIT TABULA.
[1] This is a kind of Preamble to the Roll. A space is left for the
initial word, intended to be afterwards written in red ink, and
presumed to be Eis. _Fome_, the _lineola_ over it being either
casually omitted, or since obliterated, means _form_, written Foume
below, and in No. 195.
[2] Cury. Cookery. We have adopted it in the Title. V. Preface.
[3] ynglond. _E_ was intended to be prefixed in red ink. Vide Note [1]
and [6].
[4] ž. This Saxon letter with the power of _th_, is used almost
perpetually in our Roll and the Editor's Ms. Every one may not have
adverted to it; but this character is the ground of our present
abbreviations y'e the, y't that, y's this, &c. the y in these cases
being evidently only an altered and more modern way of writing ž.
[5] vyaund. This word is to be understood in the concrete, _quasi_
vyander, a curious epicure, an _Apicius_. V. Preface.
[6] csten ynges. Christian kings. _K_ being to be inserted afterwards
(v. note [1] and [3]) in red ink. Chaucer, v. christen.
[7] and. Read _of_.
[8] Phisik. V. Preface.
[9] Sotiltees. Devices in paste, wax, and confectionary ware;
reviving now, in some measure, in our grander deserts. V. Index.
[10] buth. _Be_, or _are_. V. Index.
[11] sewing. Following; from the French. Hence our _ensue_ written
formerly _ensew_. Skelton, p. 144; and _ensiew_, Ames Typ. Ant. p. 9.
[12] F is omitted for the reason given in note 1.
[13] No. XX.II. II. is omitted.
FOR TO MAKE GRONDEN BENES [1]. I.
Take benes and dry hem in a nost [2] or in an Ovene and hulle hem
wele and wyndewe [3] out že hulk and wayshe hem clene an do hem to
seež in gode broth [4] an ete hem with Bacon.
[1] Gronden Benes. Beans ground (y ground, as No. 27. 53. 105.)
stript of their hulls. This was a dish of the poorer householder, as
also is 4 and 5, and some others.
[2] a nost. An ost, or kiln. Vide Gloss. _voce_ Ost.
[3] wyndewe. Winnow.
[4] gode broth. Prepared beforehand.
FOR TO MAKE DRAWEN BENES. II.
Take benes and seež hem and grynde hem in a morter [1] and drawe hem
up [2] with gode broth an do Oynouns in the broth grete mynced [3] an
do žerto and colour it with Safroun and serve it forth.
[1] morter. Mortar.
[2] Footnote f: drawen hem up. Mix them.
[3] Footnote g: grete mynced. Grossly, not too small.
FOR TO MAKE GREWEL FORCED [1]. III.
Take grewel and do to the fyre with gode flessh and seež it wel. take
the lire [2] of Pork and grynd it smal [3] and drawe the grewel
thurgh a Straynour [4] and colour it wiž Safroun and serue [5] forth.
[1] forced, farced, enriched with flesh. Vide Gloss.
[2] lire. Flesh.
[3] grynd it smal. Bruise or beat in a mortar.
[4] stryno'. Strainer.
[5] serue. Serve. Vide Gloss.
CABOCHES [1] IN POTAGE. IIII.
Take Caboches and quarter hem and seeth hem in gode broth with
Oynouns y mynced and the whyte of Lekes y slyt and corue smale [2]
and do žer to safroun an salt and force it with powdour douce [3].
[1] Caboches. Probably cabbages.
[2] corue smale. Cut small. V. _i corue_ in Gloss.
[3] powdour douce. Sweet aromatic powder. V. Pref.
RAPES [1] IN POTAGE. V.
Take rapus and make hem clene and waissh hem clene. quare hem [2].
parboile hem. take hem up. cast hem in a gode broth and seež hem.
mynce Oynouns and cast žerto Safroun and salt and messe it forth
with powdour douce. the wise [3] make of Pasturnakes [4] and
skyrwates. [5]
[1] Rapes, or rapus. Turneps.
[2] quare hem. Cut them in _squares_, or small pieces. V. Gloss.
[3] in the wise, _i.e._ in the same manner. _Self_ or _same_, seems
to be casually omitted. Vide No. 11 and 122.
[4] Pasturnakes, for parsnips or carrots. V. Gloss.
[5] skyrwates, for skirrits or skirwicks.
EOWTES [1] OF FLESSH. VI.
Take Borage, cool [2]. langdebef [3]. persel [4]. betes. orage [5].
auance [6]. violet [7]. saueray [8]. and fenkel [9]. and whane žey
buth sode; presse hem wel smale. cast hem in gode broth an seež hem.
and serue hem forth.
[1] Eowtes. _Lowtes_, No. 88, where, in the process, it is _Rowtes_.
Quare the meaning, as Roots does not apply to the matter of the
Recipe. In No. 73 it is written _owtes_.
[2] Cole, or colewort.
[3] Langdebef. Bugloss, buglossum sylvestre. These names all arise
from a similitude to an ox's tongue. V. Ms. Ed. No. 43.
[4] Persel. Parsley.
[5] orage. Orach, _Atriplex_. Miller, Gard. Dict.
[6] auance. Forte Avens. V. Avens, in Gloss.
[7] The leaves probably, and not the flower.
[8] Savory.
[9] Fenkel. Fennil.
HEBOLACE [1]. VII.
Take Oynouns and erbes and hewe hem small and do žes to gode broth.
and aray [2] it as žou didest caboches. If žey be in fyssh day. make
[3] on the same maner [4] with water and oyle. and if it be not in
Lent alye [5] it with zolkes of Eyren [6]. and dresse it forth and
cast žer to powdour douce.
[1] Hebolace. Contents, Hebolas; for _Herbolas_, from the herbs used;
or, if the first letter be omitted (see the Contents), _Chebolas_,
from the Chibols employed.
[2] aray. Dress, set it out.
[3] make. Dress. Vide Gloss.
[4] maner. manner.
[5] alye. Mix. V. Gloss.
[6] Eyren. Eggs. V. Gloss.
GOURDES IN POTAGE. VIII.
Take young Gowrdes pare hem and kerue [1] hem on pecys. cast hem in
gode broth, and do žer to a gode pertye [2] of Oynouns mynced. take
Pork soden. grynd it and alye it žer with and wiž zolkes of ayrenn.
do žer to safroun and salt, and messe it forth with powdour douce.
[1] kerve. Cut.
[2] partye. Party, i.e. quantity.
RYSE [1] OF FLESH. IX.
Take Ryse and waishe hem clene. and do hem in erthen pot with gode
broth and lat hem seež wel. afterward take Almaund mylke [2] and do
žer to. and colour it wiž safroun an salt, an messe forth.
[1] Ryse. Rice. V. Gloss.
[2] Almand mylke. V. Gloss.
FUNGES [1]. X.
Take Funges and pare hem clere and dyce hem [2]. take leke and shred
hym small and do hym to seež in gode broth. colour it with safron and
do žer inne powdour fort [3].
[1] Funges. Mushrooms.
[2] dyce hem. Cut them in squares. Vide _quare_ in Gloss.
[3] Powdour fort. Vide Preface.
BURSEN [1]. XI.
Take the whyte of Lekes. slype hem and shrede hem small. take
Noumbles [2] of swyne and boyle hem in broth and wyne. take hym up
and dresse hem and do the Leke in the broth. seež and do the Noumbles
žer to make a Lyour [3] of brode blode and vynegre and do žer to
Powdour fort seež Oynouns mynce hem and do žer to. the self wise make
of Pigges.
[1] Bursen. Qu. the etymon.
[2] Noumbles. Entrails. V. Gloss.
[3] Lyo', Lyour. A mixture. Vide _alye_ in Gloss.
CORAT [1]. XII.
Take the Noumbles of Calf. Swyne. or of Shepe. parboile hem and
skerne hem to dyce [2] cast hem in gode broth and do žer to erbes.
grynde chyballes [3]. smale y hewe. seež it tendre and lye it with
zolkes of eyrenn. do žer to verious [4] safroun powdour douce and
salt, and serue it forth.
[1] Corat. Qu.
[2] kerve hem to dyce. V. _quare_ in Gloss.
[3] Chyballes. Chibols, young onions. V. Gloss.
[4] verious. Verjuice.
NOUMBLES. XIII.
Take noumbles of Deer ožer [1] of ožer beest parboile hem kerf hem to
dyce. take the self broth or better. take brede and grynde with the
broth. and temper it [2] up with a gode quantite of vyneger and wyne.
take the oynouns and parboyle hem. and mynce hem smale and do žer to.
colour it with blode and do žer to powdour fort and salt and boyle it
wele and serue it fort [3].
[1] ožer. Other, i.e. or.
[2] temper it. Temper it, i. e. mix it.
[3] fort. Miswritten for _forth_. So again No. 31. 127.
ROO [1] BROTH. XIIII.
Take the lire of the Deer ožer of the Roo parboile it on smale peces.
seež it wel half in water and half in wyne. take brede and bray it
wiž the self broth and drawe blode žer to and lat it seeth to gedre
with powdour fort of gynger ožer of canell [2]. and macys [3]. with a
grete porcioun of vineger with Raysouns of Coraunte [4].
[1] Roo. Roe. The Recipe in Ms. Ed. No. 53. is very different.
[2] Canell. Cinnamon.
[3] macys. Mace. V. Preface and Gloss.
[4] Raysouns of Coraunte. Currants. V. Gloss.
TREDURE [1]. XV.
Take Brede and grate it. make a lyre [2] of rawe ayrenn and do žerto
Safroun and powdour douce. and lye it up [3] with gode broth. and
make it as a Cawdel. and do žerto a lytel verious.
[1] Tredure. A Cawdle; but quare the etymon. The French _tres dure_
does not seem to answer.
[2] lyre. Mixture.
[3] lye it up. Mix it.
MONCHELET [1]. XVI.
Take Veel ožer Moton and smite it to gobettes seež it in gode broth.
cast žerto erbes yhewe [2] gode wyne. and a quantite of Oynouns
mynced. Powdour fort and Safroun. and alye it with ayren and verious.
but lat not seež after.
[1] Monchelet. _Mounchelet_, Contents.
[2] y hewe. Shred.
BUKKENADE [1]. XVII.
Take Hennes [2] ožer Conynges [3] ožer Veel ožer ožer Flessh an hewe
hem to gobettes waische it and hit well [4]. grynde Almandes
unblaunched. and drawe hem up with že broth cast žer inne raysons of
Corance. sugur. Powdour gyngur erbes ystewed in grees [5]. Oynouns
and Salt. If it is to to [6] thynne. alye it up with flour of ryse
ožer with ožer thyng and colour it with Safroun.
[1] Bukkenade. Vide No. 118. qu.
[2] Hennes; including, I suppose, chicken and pullets.
[3] Conynges. Coneys, Rabbits.
[4] hit well. This makes no sense, unless _hit_ signifies smite or
beat.
[5] Grees. Fat, lard, _grece_. No. 19.
[6] to to. So again, No. 124. To is _too_, v. Gloss. And _too_ is
found doubled in this manner in _Mirrour for Magistrates_, p. 277.
371, and other authors.
CONNATES [1]. XVIII.
Take Connes and pare hem. pyke out the best and do hem in a pot of
erthe. do žerto whyte grece žat he stewe žer inne. and lye hem up
with hony clarified and with rawe zolkes [2] and with a lytell
almaund mylke and do žerinne powdour fort and Safron. and loke žat it
be yleesshed [3],
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