The Forme of Cury
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Samuel Pegge >> The Forme of Cury
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PESON OF ALMAYNE [1]. XX.III. XI
Take white pesoun, waisshe hem seež hem a grete while, take hem and
cole hem thurgh a cloth, waisshe hem in colde water til the hulles go
off, cast hem in a pot and couere žat no breth [2] go out. and boile
hem right wel. and cast žerinne gode mylke of allmandes and a pertye
of flour of Rys wiž powdour gynger safroun. and salt.
[1] Almayne. Germany; called Almony No. 47.
[2] breth. Breath, air, steam. Ms. Ed. No. 2.
CHYCHES [1]. XX.III. XII.
Take chiches and wry hem [2] in ashes all nyzt, ožer lay hem in hoot
aymers [3], at morrowe [4], waisshe hem in clene water and do hem
ouer the fire with clene water. seež hem up and do žerto oyle,
garlec, hole safroun. powdour fort and salt, seež it and messe it
forth.
[1] Chyches. _Vicia_, vetches. In Fr. _Chiches_.
[2] Wry hem. _Dry hem_, or _cover hem_. Chaucer, v. wrey.
[3] Aymers. Embers; of which it is evidently a corruption.
[4] at morrowe. Next Morning.
FRENCHE [1]. XX.III. XIII.
Take and seež white peson and take oute že perrey [2] & parboile
erbis & hewe hem grete & caft hem in a pot with the perrey pulle
oynouns & seež hem hole wel in water & do hem to že Perrey with oile
& salt, colour it with safroun & messe it and cast žeron powdour douce.
[1] Frenche. Contents have it more fully, _Frenche Owtes_. V. ad No. 6.
[2] Perrey. Pulp. V. ad No. 70.
MAKKE [1]. XX.III. XIIII.
Take drawen benes and seež hem wel. take hem up of the water and cast
hem in a morter grynde hem al to doust til žei be white as eny mylk,
chawf [2] a litell rede wyne, cast žeramong in že gryndyng, do žerto
salt, leshe it in disshes. žanne take Oynouns and mynce hem smale and
seež hem in oile til žey be al broun [3]. and florissh the disshes
therwith. and serue it forth.
[1] Makke. _Ignotum_.
[2] Chawf. Warm.
[3] broun. Brown.
AQUAPATYS [1]. XX.III. XV.
Pill garlec and cast it in a pot with water and oile. and seež it, do
žerto safroun, salt, and powdour fort and dresse it forth hool.
[1] Aquapatys. _Aquapates_, Contents. Perhaps named from the water
used in it.
SALAT. XX.III. XVI.
Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes,
porrectes [1], fenel and ton tressis [2], rew, rosemarye, purslarye
[3], laue and waische hem clene, pike hem, pluk hem small wiž žyn [4]
honde and myng hem wel with rawe oile. lay on vynegur and salt, and
serue it forth.
[1] Porrectes. Fr. _Porrette_.
[2] Ton tressis. Cresses. V. Gloss.
[3] Purslarye. Purslain.
[4] žyn. thine.
FENKEL IN SOPPES. XX.III. XVII.
Take blades of Fenkel. shrede hem not to smale, do hem to seež in
water and oile and oynouns mynced žerwith. do žerto safroun and salt
and powdour douce, serue it forth, take brede ytosted and lay the
sewe onoward.
CLAT [1]. XX.III. XVIII.
Take elena campana and seež it water [2]. take it up and grynde it
wel in a morter. temper it up with ayrenn safroun and salt and do it
ouer the fire and lat it not boile. cast above powdour douce and
serue it forth.
[1] Clat. Qu.
[2] water; r. _in water_, as in No. 79.
APPULMOY [1]. XX.III. XIX.
Take Apples and seež hem in water, drawe hem thurgh a straynour.
take almaunde mylke & hony and flour of Rys, safroun and powdour fort
and salt. and seež it stondyng [2].
[1] Appulmoy. _Appulmos_. Ms. Ed. No. 17. named from the apples
employed. V. No. 149.
[2] stondyng. thick.
SLETE [1] SOPPES. XX.IIII.
Take white of Lekes and slyt hem, and do hem to seež in wyne, oile
and salt, rost brede and lay in dysshes and the sewe above and serue
it forth.
[1] Slete. slit.
LETELORYE [1]. XX.IIII. I.
Take Ayrenn and wryng hem thurgh a styunour and do žerto cowe mylke
with butter and safroun and salt and seež it wel. leshe it. and loke
žat it be stondyng. and serue it forth.
[1] Letelorye. The latter part of the compound is unknown, the first
is Fr. _Lait_, milk. Vide No. 68.
SOWPES DORRY [1]. XX.IIII. II.
Take Almaundes brayed, drawe hem up with wyne. ooile it, cast
žeruppon safroun and salt, take brede itosted in wyne. lay žerof a
leyne [2] and anožer of že sewe and alle togydre. florish it with
sugur powdour gyngur and serue it forth.
[1] Sowpes Dorry. Sops endorsed. V. _Dorry_ in Gloss.
[2] A leyne. a layer.
RAPE [1]. XX.IIII. III.
Take half fyges and half raisouns pike hem and waisshe
hem in water skalde hem in wyne. bray hem in a morter, and drawe hem
thurgh a straynour. cast hem in a pot and žerwiž powdour of peper and
oožer good powdours. alay it up with flour of Rys. and colour it with
saundres. salt it. & messe it forth.
[1] Rape. A dissyllable, as appears from _Rapey_ in the Contents.
_Rapy_, Ms. Ed. No. 49. _Rapee_, ibid. II. 28.
SAWSE SARZYNE [1]. XX.IIII. IIII.
Take heppes and make hem clene. take Almaundes blaunched, frye hem in
oile and bray hem in a morter with heppes. drawe it up with rede wyne,
and do žerin sugur ynowhz with Powdour sort, lat it be stondyng, and
alay it with flour of Rys. and colour it with alkenet and messe it
forth. and florish it with Pomme garnet. If žou wilt in flesshe day.
seež Capouns and take the brawnn and tese hem smal and do žerto. and
make the lico [2] of žis broth.
[1] Sawse Sarzyne. _Sause_. Contents. _Saracen_, we prefume, from the
nation or people. There is a Recipe in Ms. Ed. No. 54 for a Bruet of
_Sarcynesse_, but there are no pomgranates concerned.
[2] lico. liquor.
CREME OF ALMAUNDES. XX.IIII. V.
Take Almaundes blaunched, grynde hem and drawe hem up thykke, set hem
ouer the fyre & boile hem. set hem adoun and spryng [1] hem wicii
Vyneger, cast hem abrode uppon a cloth and cast uppon hem sugur. whan
it is colde gadre it togydre and leshe it in dysshes.
[1] spryng. sprinkle.
GREWEL OF ALMAUNDES. XX.IIII. VI.
Take Almaundes blaunched, bray hem with oot meel [1]. and draw hem up
with water. cast žeron Safroun & salt &c.
[1] oot meel. oat-meal.
CAWDEL OF ALMAUND MYLK. XX.IIII. VII.
Take Almaundes blaunched and drawe hem up with wyne, do žerto powdour
of gyngur and sugur and colour it with Safroun. boile it and serue it
forth.
JOWTES [1] OF ALMAUND MYLKE. XX.IIII. VIII.
Take erbes, boile hem, hewe hem and grynde hem smale. and drawe hem
up with water. set hem on the fire and seež the rowtes with the mylke.
and cast žeron sugur & salt. & serue it forth.
[1] Jowtes. V. ad No. 60.
FYGEY [1]. XX.IIII. IX.
Take Almaundes blanched, grynde hem and drawe hem up with water and
wyne: quarter fygur hole raisouns. cast žerto powdour gyngur and hony
clarified. seež it wel & salt it, and serue forth.
[1] Fygey. So named from the figs therein used. A different Recipe,
Ms. Ed. No. 3, has no figs.
POCHEE [1]. XX.IIII. X.
Take Ayrenn and breke hem in scaldyng hoot water. and whan žei bene
sode ynowh. take hem up and take zolkes of ayren and rawe mylke and
swyng hem togydre, and do žerto powdour gyngur safroun and salt, set
it ouere the fire, and lat it not boile, and take ayrenn isode & cast
že sew onoward. & serue it forth.
[1] Pochee. Poached eggs. Very different from the present way.
BREWET OF AYRENN. XX.IIII. XI.
Take ayrenn, water and butter, and seež hem yfere with safroun and
gobettes of chese. wryng ayrenn thurgh a straynour. whan the water
hath soden awhile: take ženne the ayrenn and swyng hem with verious.
and cast žerto. set it ouere the fire and lat it not boile. and serue
it forth.
MACROWS [1]. XX.IIII. XII.
Take and make a thynne foyle of dowh. and kerve it on peces, and cast
hem on boillyng water & seež it wele. take chese and grate it and
butter cast bynethen and above as losyns. and serue forth.
[1] Macrows. _Maccherone_, according to the Recipe in _Altieri_,
corresponds nearly enough with our process; so that this title seems
to want mending, and yet I know not how to do it to satisfaction.
TOSTEE [1]. XX.IIII. XIII.
Take wyne and hony and found it [2] togyder and skym it clene. and
seež it long, do žerto powdour of gyngur. peper and salt, tost brede
and lay the sew žerto. kerue pecys of gyngur and flour it žerwith and
messe it forth.
[1] Tostee. So called from the toasted bread.
[2] found it. mix it.
GYNGAWDRY [1]. XX.IIII. XIIII.
Take the Powche [2] and the Lyuour [3] of haddok, codlyng and hake [4]
and of oožer fisshe, parboile hem, take hem and dyce hem small, take
of the self broth and wyne, a layour of brede of galyntyne with gode
powdours and salt, cast žat fysshe žerinne and boile it. & do žerto
amydoun. & colour it grene.
[1] Gyngawdry. Qu.
[2] Powche. Crop or stomach.
[3] Lyuour. Liver. V. No. 137.
[4] Hake. "Asellus alter, sive Merlucius, Aldrov." So Mr. Ray. See
Pennant, III. p. 156.
ERBOWLE [1]. XX.IIII. XV.
Take bolas and scald hem with wyne and drawe hem with [2] a straynour
do hem in a pot, clarify hony and do žerto with powdour fort. and
flour of Rys. Salt it & florish it with whyte aneys. & serue it forth.
[1] Erbowle. Perhaps from the _Belas_, or Bullace employed.
[2] with, i.e. thurgh or thorough.
RESMOLLE [1]. XX.IIII. XVI.
Take Almaundes blaunched and drawe hem up with water and alye it with
flour of Rys and do žerto powdour of gyngur sugur and salt, and loke
it be not stondyng [2], messe it and serue it forth.
[1] Resmolle. From the Rice there used; for Ms. Ed. II. No. 5. has
_Rysmoyle_, where _moyle_ seems to be Fr. _moile_, as written also in
the Roll. _Rice molens potage_. Lel. Coll. VI. p. 26.
[2] Not stondyng. Thin, diluted. V. No. 98. Not to [too] stondyng,
121.
VYAUNDE CYPRE [1]. XX.IIII. XVII.
Take oot mele and pike out the stones and grynde hem smal, and drawe
hem thurgh a straynour. take mede ožer wyne ifonded in sugur and do
žise žerinne. do žerto powdour and salt, and alay it with flour of
Rys and do žat it be stondyng. if thou wilt on flesh day; take hennes
and pork ysode & grynde hem smale and do žerto. & messe it forth.
[1] Cypre. _Cipre_, Contents here and No. 98.
VYANDE CYPRE OF SAMOUN [1]. XX.IIII. XVIII.
Take Almandes and bray hem unblaunched. take calwar [2] Samoun and
seež it in lewe water [3] drawe up žyn Almandes with the broth. pyke
out the bones out of the fyssh clene & grynde it small & cast žy mylk
& žat togyder & alye it with flour of Rys, do žerto powdour fort,
sugur & salt & colour it with alkenet & loke žat hit be not stondyng
and messe it forth.
[1] Samoun. Salmon.
[2] calwar. Salwar, No. 167. R. Holme says, "_Calver_ is a term used
to a Flounder when to be boiled in oil, vinegar, and spices and to be
kept in it." But in Lancashire Salmon newly taken and immediately
dressed is called _Calver Salmon_: and in Littleton _Salar_ is a
young salmon.
[3] lewe water. warm. V. Gloss.
VYANND RYAL. XX.IIII. XIX.
Take wyne greke, ožer rynysshe wyne and hony clarified žerwith. take
flour of rys powdour of Gyngur ož of peper & canel. ožer flour of
canel. powdour of clowes, safroun. sugur cypre. mylberyes, ožer
saundres. & medle alle žise togider. boile it and salt it. and loke
žat it be stondyng.
COMPOST [1]. C.
Take rote of parsel. pasternak of rasenns [2]. scrape hem waisthe hem
clene. take rapes & caboches ypared and icorne [3]. take an erthen
panne with clene water & set it on the fire. cast all žise žerinne.
whan žey buth boiled cast žerto peeres & parboile hem wel. take žise
thynges up & lat it kele on a fair cloth, do žerto salt whan it is
colde in a vessel take vineger & powdour & safroun & do žerto. & lat
alle žise thinges lye žerin al nyzt ožer al day, take wyne greke and
hony clarified togider lumbarde mustard & raisouns corance al hool.
& grynde powdour of canel powdour douce. & aneys hole. & fenell seed.
take alle žise thynges & cast togyder in a pot of erthe. and take
žerof whan žou wilt & serue forth.
[1] Compost. A composition to be always ready at hand. Holme, III. p.
78. Lel. Coll. VI. p. 5.
[2] Pasternak of rasenns. Qu.
[3] ypared and icorne. The first relates to the Rapes, the second to
the Caboches, and means carved or cut in pieces.
GELE [1] OF FYSSH. C. I.
Take Tenches, pykes [2], eelys, turbut and plays [3], kerue hem to
pecys. scalde hem & waische hem clene. drye hem with a cloth do hem
in a panne do žerto half vyneger & half wyne & seež it wel. & take
the Fysshe and pike it clene, cole the broth thurgh a cloth into a
erthen panne. do žerto powdour of pep and safroun ynowh. lat it
seež and skym it wel whan it is ysode dof [4] grees clene, cowche
fisshes on chargeours & cole the sewe thorow a cloth onoward
& serue it forth.
[1] Gele. Jelly. _Gelee_, Contents here and in the next Recipe.
_Gely_, Ms. Ed. No. 55, which presents us with much the same
prescription.
[2] It is commonly thought this fish was not extant in England till
the reign of H. VIII.; but see No. 107. 109. 114. So Lucys, or Tenchis,
Ms. Ed. II 1. 3. Pygus or Tenchis, II. 2. Pikys, 33 Chaucer, v. Luce;
and Lel. Coll. IV. p. 226. VI. p. 1. 5. _Luce salt_. Ibid. p. 6. Mr.
Topham's Ms. written about 1230, mentions _Lupos aquaticos five
Luceas_ amongst the fish which the fishmonger was to have in his shop.
They were the arms of the Lucy family so early as Edw. I. See also
Pennant's Zool. III. p. 280, 410.
[3] Plays. Plaise, the fish.
[4] Dof, i. e. do of.
GELE OF FLESSH. C. II.
Take swyner feet & snowter and the eerys [1]. capouns. connynges calues
fete. & wiasche hem clene. & do hem to seež in the žriddel [2] of
wyne & vyneger and water and make forth as bifore.
[1] Eerys. Ears.
[2] Thriddel. V. ad No. 67.
CHYSANNE [1]. C. III.
Take Roches. hole Tenches and plays & sinyte hem to gobettes. fry hem
in oyle blaunche almaundes. fry hem & cast wyne & of vyneger žer
pridde part žerwith fyges drawen & do žerto powdour fort and salt.
boile it. lay the Fisshe in an erthen panne cast the sewe žerto. seež
oynouns ymynced & cast žerinne. kepe hit and ete it colde.
[1] Chysanne. Qu.
CONGUR [1] IN SAWSE. C. IIII.
Take the Conger and scald hym. and smyte hym in pecys & seež hym.
take parsel. mynt. peleter. rosmarye. & a litul sawge. brede and salt,
powdour fort and a litel garlec, clower a lite, take and grynd it wel,
drawe it up with vyneger thurgh a clot. cast the fyssh in a vessel
and do že sewe onoward & serue it forth.
[1] Congur. The Eel called _Congre_. _Sawce_, Contents here, and No.
105, 106.
RYGH [1] IN SAWSE. C. V.
Take Ryghzes and make hem clene and do hem to seež, pyke hem clene
and frye hem in oile. take Almandes and grynde hem in water or wyne,
do žerto almandes blaunched hole fryed in oile. & coraunce seež the
lyour grynde it smale & do žerto garlec ygronde & litel salt &
verious powdour fort & safroun & boile it yfere, lay the Fysshe in a
vessel and cast the fewe žerto. and messe it forth colde.
[1] Rygh. A Fish, and probably the _Ruffe_.
MAKEREL IN SAWSE. C. VI.
Take Makerels and smyte hem on pecys. cast hem on water and various.
seež hem with mynter and wiž oother erbes, colour it grene or zelow,
and messe it forth.
PYKES IN BRASEY [1]. C. VII.
Take Pykes and undo hem on že wombes [2] and waisshe hem clene and
lay hem on a roost Irne [3] ženne take gode wyne and powdour gynger &
sugur good wone [4] & salt, and boile it in an erthen panne & messe
forth že pyke & lay the sewe onoward.
[1] Brasey. Qu.
[2] Wombs. bellies.
[3] roost Irene. a roasting iron.
[4] good wone. a good deal. V. Gloss.
PORPEYS IN BROTH. C. VIII.
Make as žou madest Noumbles of Flesh with oynouns.
BALLOC [1] BROTH. C. IX.
Take Eelys and hilde [2] hem and kerue hem to pecys and do hem to
seež in water and wyne so žat it be a litel ouer stepid [3]. do žerto
sawge and oožer erbis with few [4] oynouns ymynced, whan the Eelis
buth soden ynowz do hem in a vessel, take a pyke and kerue it to
gobettes and seež hym in the same broth do žerto powdour gynger
galyngale canel and peper, salt it and cast the Eelys žerto & messe
it forth.
[1] Balloc. _Ballok_, Contents.
[2] hilde. skin.
[3] on stepid. steeped therein. V. No. 110.
[4] few, i.e. a few.
ELES IN BREWET. C. X.
Take Crustes of brede and wyne and make a lyour, do žerto oynouns
ymynced, powdour. & canel. & a litel water and wyne. loke žat it be
stepid, do žerto salt, kerue žin Eelis & seež hem wel and serue hem
forth.
CAWDEL OF SAMOUN C.XI.
Take the guttes of Samoun and make hem clene. perboile hem a lytell.
take hem up and dyce hem. slyt the white of Lekes and kerue hem smale.
cole the broth and do the lekes žerinne with oile and lat it boile
togyd yfere [1]. do the Samoun icorne žerin, make a lyour of
Almaundes mylke & of brede & cast žerto spices, safroun and salt,
seež it wel. and loke žat it be not stondyng.
[1] togyd yfere. One of these should be struck out.
PLAYS IN CYEE. C.XII.
Take Plays and smyte hem [1] to pecys and fry hem in oyle. drawe a
lyour of brede & gode broth & vyneger. and do žerto powdour gynger.
canel. peper and salt and loke žat it be not stondyng.
[1] Vide No. 104. Qu.
FOR TO MAKE FLAUMPEYNS. C. XIII.
Take clene pork and boile it tendre. ženne hewe it small and bray it
smal in a morter. take fyges and boile hem tendre in smale ale. and
bray hem and tendre chese žerwith. ženne waisthe hem in water & žene
lyes [1] hem alle togider wit Ayrenn, ženne take powdour of pepper.
or els powdour marchannt & ayrenn and a porcioun of safroun and salt.
ženne take blank sugur. eyrenn & flour & make a past wit a roller,
žene make žerof smale pelettes [2]. & fry hem broun in clene grece &
set hem asyde. ženne make of žat oožer deel [3] of žat past long
coffyns [4] & do žat comade [5] žerin. and close hem faire with a
countoer [6], & pynche hem smale about. žanne kyt aboue foure ožer
sex wayes, žanne take euy [7] of žat kuttyng up, & ženne colour it
wit zolkes of Ayrenn, and plannt hem thick, into the flaumpeyns above
žat žou kuttest hem & set hem in an ovene and lat hem bake eselich
[8]. and žanne serue hem forth.
[1] lyer. mix.
[2] Pelettes. _Pelotys_ Ms. Ed. No. 16. Balls, pellets, from Fr.
_pelote_.
[3] deel. deal, i.e. part, half.
[4] Coffyns. Pies without lids.
[5] comade. Qu.
[6] coutour. coverture, a lid.
[7] euy. every.
[8] eselich. easily, gently.
FOR TO MAKE NOUMBLES IN LENT. C. XIIII.
Take the blode of pykes ožer of conger and nyme [1] the paunches of
pykes. of conger and of grete code lyng [2], & boile hem tendre &
mynce hem smale & do hem in žat blode. take crustes of white brede &
strayne it thurgh a cloth. ženne take oynouns iboiled and mynced.
take peper and safroun. wyne. vynegur aysell [3] ožer alegur & do
žerto & serue forth.
[1] nyme. take. Perpetually used in Ms. Ed. from Sax. niman.
[2] code lyng. If a Codling be a _small cod_, as we now understand
it, _great codling_ seems a contradiction in terms.
[3] Aysell. Eisel, vinegar. Littleton.
FOR TO MAKE CHAWDON [1] FOR LENT. C. XV.
Take blode of gurnardes and congur & že paunch of gurnardes and
boile hem tendre & mynce hem smale, and make a lyre of white Crustes
and oynouns ymynced, bray it in a morter & žanne boile it togyder til
it be stondyng. ženne take vynegur ož aysell & safroun & put it žerto
and serue it forth.
[1] Chawdoun. V. Gloss.
FURMENTE WITH PORPEYS. C. XVI.
Take clene whete and bete it small in a morter and fanne out clene
the doust, ženne waisthe it clene and boile it tyl it be tendre and
broun. žanne take the secunde mylk of Almaundes & do žerto. boile hem
togidur til it be stondyng, and take že first mylke & alye it up wiž
a penne [1]. take up the porpays out of the Furmente & leshe hem in
a dishe with hoot water. & do safroun to že furmente. and if the
porpays be salt. seež it by hym self, and serue it forth.
[1] Penne. Feather, or pin. Ms. Ed. 28.
FYLETTES IN GALYTYNE. C. XVII.
Take Pork, and rost it tyl the blode be tryed out & že broth [1].
take crustes of brede and bray hem in a morter, an drawe hem thurgh a
cloth with že broth, ženne take oynouns an leshe hem on brede an do
to the broth. žanne take pork, and leshe it clene with a dressyng
knyf and cast it into že pot broth, & lat it boile til it be more
tendre. žanne take žat lyour žerto. žanne take a porcion of peper and
saundres & do žerto. žanne take parsel & ysope & mynce it smale & do
žerto. žanne take rede wyne ožer white grece & raysouns & do žerto. &
lat it boile a lytel.
[1] the broth. Supposed to be prepared beforehand.
VEEL IN BUKNADE [1]. C. XVIII.
Take fayr Veel and kyt it in smale pecys and boile it tendre in fyne
broth ožer in water. žanne take white brede ožer wastel [2], and
drawe žerof a white ... lyour wiž fyne broth, and do že lyour to the
Veel, & do safroun žerto, žanne take parsel & bray it in a morter &
the Juys [3] žerof do žerto, and žanne is žis half zelow & half grene.
žanne take a porcioun of wyne & powdour marchant & do žerto and lat
it boile wele, and do žerto a litel of [4] vynegur. & serue forth.
[1] Buknade. V. No. 17.
[2] Wastel. V. Gloss.
[3] Juys. Juice.
[4] litel of vynegur. We say, _a little vinegar_, omitting _of_. So
152, _a lytull of lard_.
SOOLES IN CYNEE [1]. C. XIX.
Take Sooles and hylde hem, seež hem in water, smyte hem on pecys and
take away the fynnes. take oynouns iboiled & grynde the fynnes
žerwith and brede. drawe it up with the self broth. do žerto powdour
fort, safroun & hony clarified with salt, seež it alle yfere. broile
the sooles & messe it in dysshes & lay the sewe above. & serue forth.
[1] Cynee. _Cyney_, Contents, both here and No. 120. 123. See before,
No. 25.
TENCHES IN CYNEE. XX.VI.
Take Tenches and smyte hem to pecys, fry hem, drawe a lyour of
Raysouns coraunce witž wyne and water, do žerto hool raisouns &
powdour of gyngur of clowes of canel of peper do the Tenches žerto &
seež hem with sugur cypre & salt. & messe forth.
OYSTERS IN GRAVEY. XX.VI. I.
Schyl [1] Oysters and seež hem in wyne and in hare [2] own broth.
cole the broth thurgh a cloth. take almandes blaunched, grynde
hem and drawe hem up with the self broth. & alye it wiž flour of
Rys. and do the oysters žerinne, cast in powdour of gyngur,
sugur, macys. seež it not to stondyng and serue forth.
[1] shell, take of the shells.
[2] hare. their. _her_. No. 123. Chaucer.
MUSKELS [1] IN BREWET. XX.VI. II.
Take muskels, pyke hem, seež hem with the owne broth, make a lyour of
crustes [2] & vynegur do in oynouns mynced. & cast the muskels žerto
& seež it. & do žerto powdour with a lytel salt & safron the samewise
make of oysters.
[1] Muskles. _muskels_ below, and the Contents. Muscles.
[2] crustes. i.e. of bread.
OYSTERS IN CYNEE. XX.VI. III.
Take Oysters parboile hem in her owne broth, make a lyour of crustes
of brede & drawe it up wiž the broth and vynegur mynce oynouns & do
žerto with erbes. & cast the oysters žerinne. boile it. & do žerto
powdour fort & salt. & messe it forth.
CAWDEL OF MUSKELS. XX.VI. IIII.
Take and seež muskels, pyke hem clene, and waisshe hem clene in wyne.
take almandes & bray hem. take somme of the muskels and grynde hem. &
some hewe smale, drawe the muskels yground with the self broth. wryng
the almaundes with faire water. do alle žise togider. do žerto
verious and vyneger. take whyte of lekes & parboile hem wel. wryng
oute the water and hewe hem smale. cast oile žerto with oynouns
parboiled & mynced smale do žerto powdour fort, safroun and salt. a
lytel seež it not to to [1] stondyng & messe it forth.
[1] to to, i. e. too too. Vide No. 17.
MORTREWS OF FYSSH. XX.VI. V.
Take codlyng, haddok, ož hake and lynours with the rawnes [1] and
seež it wel in water. pyke out že bones, grynde smale the Fysshe,
drawe a lyour of almaundes & brede with the self broth. and do the
Fysshe grounden žerto. and seež it and do žerto powdour fort, safroun
and salt, and make it stondyng.
[1] rawnes. roes.
LAUMPREYS IN GALYNTYNE. XX.VI. VI.
Take Laumpreys and sle [1] hem with vynegur ožer with white wyne &
salt, scalde hem in water. slyt hem a litel at žer nauel.... & rest a
litel at the nauel. take out the guttes at the ende. kepe wele the
blode. put the Laumprey on a spyt. roost hym & kepe wel the grece.
grynde raysouns of coraunce. hym up [2] with vyneger. wyne. and
crustes of brede. do žerto powdour of gyngur. of galyngale [3]. flour
of canel. powdour of clowes, and do žerto raisouns of coraunce hoole.
with že blode & že grece. seež it & salt it, boile it not to stondyng,
take up the Laumprey do hym in a chargeour [4], & lay že sewe onoward,
& serue hym forth.
[1] sle. slay, kill.
[2] hym up. A word seems omitted; _drawe_ or _lye_.
[3] of galyngale, i. e. powder. V. No. 101.
[4] Chargeour. charger or dish. V. No. 127.
LAUMPROUNS IN GALYNTYNE. XX.VI. VII.
Take Lamprouns and scalde hem. seež hem, meng powdour galyngale and
some of the broth togyder & boile it & do žerto powdour of gyngur &
salt. take the Laumprouns & boile hem & lay hem in dysshes. & lay the
sewe above. & serue fort.
LOSEYNS [1] IN FYSSH DAY. XX.VI. VIII.
Take Almandes unblaunched and waisthe hem clene, drawe hem up with
water. seež že mylke & alye it up with loseyns. cast žerto safroun.
sugur. & salt & messe it forth with colyandre in confyt rede, & serue
it forth.
[1] Loseyns. _Losyns_, Contents.
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