The Forme of Cury
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Samuel Pegge >> The Forme of Cury
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anožur manur. Fars of Fygur. of raysouns. of Apples. of Peeres. &
holde it in broun [9].
anožer manere. do fars as to frytours blanched. and colour it with
grene. put žis to že ovene & bake it wel. & serue it forth with ew
ardaunt [10].
[1] Chastelets. Litlle castles, as is evident from the
kernelling and the battlements mentioned. _Castles of jelly
templewise made._ Lel. Coll. IV. p. 227.
[2] lynger. longer.
[3] gretust. greatest.
[4] žee, i. e. thou.
[5] kyrnels. Battlements. V. Gloss. Keyntlich, quaintly, curiously. V.
Gloss.
[6] bataiwyng. embatteling.
[7] helde. put, cast.
[8] another. As the middle one and only two more are provided for,
the two remaining were to be filled, I presume, in the same manner
alternately.
[9] holde it broun. make it brown.
[10] ew ardaunt. hot water. _Eau_, water; anciently written _eue_.
FOR TO MAKE II. [1] PECYS OF FLESSH TO FASTEN TOGYDER. XX.IX. X.
Take a pece of fressh Flesh and do it in a pot for to seež. or take a
pece of fressh Flessh and kerue it al to gobetes. do it in a pot to
seež. & take že wose [2] of comfery & put it in že pot to že flessh &
it shal fasten anon, & so serue it forth.
[1] II. _Twey_, Contents.
[2] wose. Roots of comfrey are of a very glutinous nature. Quincy.
Dispens. p. 100. _Wose_ is A.S. [Anglo-Saxon: paer], _humour_,
juice. See Junius. v. _Wos_, and Mr. Strype's Life of Stow, p. VIII.
PUR FAIT YPOCRAS [1]. XX.IX. XI. Treys Unces de canett. & iii unces
de gyngeuer. spykenard de Spayn le pays dun denerer [2], garyngale
[3]. clowes, gylofre. poeurer long [4], noiez mugadez [5]. maziozame
[6] cardemonij [7] de chescun i. quart' douce [8] grayne & [9] de
paradys stour de queynel [10] de chescun dim [11] unce de toutes,
soit fait powdour &c.
[1] Pur fait Ypocras. Id est, _Pour faire Ypocras_; a whole pipe of
which was provided for archbishop Nevill's feast about A.D. 1466, So
that it was in vast request formerly.
[2] le pays d'un denerer, i.e. _le pays d'un Denier_.
[3] garyngale, i.e. _galyngale_.
[4] poeurer long, r. poiurer long, i.e. _poivre long_.
[5] mugadez, r. muscadez; but q. as the French is _muguette_. Nutmegs.
[6] maziozame, r. _marjorame_.
[7] Cardemonij, r. _Cardamones_.
[8] quartdouce, r. _d'once._. Five penny weights.
[9] &. dele.
[10] queynel. Perhaps _Canell_; but qu. as that is named before.
[11] dim. dimid.
FOR TO MAKE BLANK MAUNGER [1]. XX.IX. XII.
Put Rys in water al a nyzt and at morowe waisshe hem clene, afterward
put hem to že fyre fort [2] žey berst & not to myche. ssithen [3]
take brawn of Capouns, or of hennes. soden & drawe [4] it smale.
after take mylke of Almandes. and put in to že Ryys & boile it. and
whan it is yboiled put in že brawn & alye it žerwith. žat it be wel
chargeaunt [5] and mung it fynelich' [6] wel žat it sit not [7] to že
pot. and whan it is ynowz & chargeaunt. do žerto sugur gode part,
put žerin almandes. fryed in white grece. & dresse it forth.
[1] blank maunger. Very different from that we make now. V. 36.
[2] fyre fort. strong fire.
[3] ssithen. then.
[4] drawe. make.
[5] chargeaunt. stiff. So below, _ynowhz & chargeaunt_. V.193, 194. V.
Gloss.
[6] mung it fynelich' wel. stir it very well.
[7] sit not. adheres not, and thereby burns not. Used now in the
North.
FOR TO MAKE BLANK DESNE [1]. XX.IX. XIII.
Take Brawn of Hennes or of Capouns ysoden withoute že skyn. & hewe
hem as smale as žou may. & grinde hem in a morter. after take gode
mylke of Almandes & put že brawn žerin. & stere it wel togyder & do
hem to seež. & take flour of Rys & amydoun & alay it. so žat it be
chargeant. & do žerto sugur a gode party. & a party of white grece.
and when it is put in disshes strewe uppon it blaunche powdour, and
ženne put in blank desire and mawmenye [2] in disshes togider. And
serue forth.
[1] blank _Desne_. _Desire_, Contents; recte. V. Gloss. The Recipe in
MS. Ed. 29 is much the same with this.
[2] Mawmenye. See No. 194.
FOR TO MAKE MAWMENNY [1]. XX.IX. XIIII.
Take že chese and of Flessh of Capouns or of Hennes. & hakke smale in
a morter. take mylke of Almandes with že broth of freissh Beef, ožer
freissh flessh. & put the flessh in že mylke ožer in the broth and set
hem to že frye [2]. & alye hem up with flour of Ryse. or gastbon [3].
or amydoun. as chargeant as with blanke desire. & with zolkes of ayren and
safroun for to make it zelow. and when it is dressit in disshes with
blank desire styk above clowes de gilofre. & strewe Powdour of
galyngale above. and serue it forth.
[1] Mawmenny. _Mawmoune_, Contents. _Maumene_ MS. Ed. 29. 30. vide No.
193. See Preface for a _fac-simile_ of this Recipe.
[2] že frye. an fyre?
[3] gastbon. Qu.
THE PETY PERUAUNT [1]. XX.IX. XV. Take male Marow [2]. hole parade
[3] and kerue it rawe. powdour of Gynger. zolkes of Ayrenn, dates
mynced. raisouns of coraunce. salt a lytel. & loke žat žou make žy
past with zolkes of Ayren. & žat no water come žerto. and forme žy
coffyn. and make up žy past.
[1] pety peruaunt. a paste; therefore, perhaps, _paty_; but qu. the
latter word.
[2] male Marow. Qu.
[3] parade. Qu.
PAYN PUFF [1]. XX.IX. XVI. Eodem modo fait payn puff. but make it
more tendre že past. and loke že past be rounde of že payn puf as a
coffyn & a pye.
[1] Payn puff. Contents has, _And the pete puant_.
[1]XPLICIT.
[1] A blank was left in the original for a large _E_.
THE FOLLOWING MEMORANDUM AT THE END OF THE ROLL.
"Antiquum hoc monumentum oblatum et missum est majestati vestra
vicesimo septimo die mensis Julij, anno regno vestri falicissimi
vicesimo viij ab humilimo vestro subdito, vestraque, majestati
fidelissimo
EDWARD STAFFORD, Hares domus subversa Buckinghamiens."
N.B. He was Lord Stafford and called Edward.
Edw. D. of Bucks beheaded 1521. 13 H. VIII.
|
Henry, restored in blood by H. VIII.; and again
| [1 Ed. VI.
Edw. aged 21, 1592; born 1592. 21. ob. 1525.
| 21 [f. 1625.
Edw. b. 1600. ----
1571 born.
ANCIENT COOKERY. A.D. 1381.
_Hic incipiunt universa servicia tam de carnibus quam de pissibus_
[1].
I. FOR TO MAKE FURMENTY [1].
Nym clene Wete and bray it in a morter wel that the holys [2] gon al
of and seyt [3] yt til it breste and nym yt up. and lat it kele [4]
and nym fayre fresch broth and swete mylk of Almandys or swete mylk
of kyne and temper yt al. and nym the yolkys of eyryn [5]. boyle it a
lityl and set yt adoun and messe yt forthe wyth fat venyson and fresh
moton.
[1] See again, No. I. of the second part of this treatise.
[2] Hulls.
[3] Miswritten for _seyth_ or _sethe_, i.e. seeth.
[4] cool.
[5] eggs.
II. FOR TO MAKE PISE of ALMAYNE.
Nym wyte Pisyn and wasch hem and seth hem a good wyle sithsyn wasch
hem in golde [1] watyr unto the holys gon of alle in a pot and kever
it wel that no breth passe owt and boyle hem ryzt wel and do therto
god mylk of Almandys and a party of flowr of ris and salt and safron
and messe yt forthe.
[1] cold.
III.
Cranys and Herons schulle be euarund [1] wyth Lardons of swyne and
rostyd and etyn wyth gyngynyr.
[1] Perhaps _enarmed_, or _enorned_. See Mr. Brander's Roll, No. 146.
IV.
Pecokys and Partrigchis schul ben yparboyld and lardyd and etyn wyth
gyngenyr.
V. MORTERELYS [1].
Nym hennyn and porke and seth hem togedere nym the lyre [2] of the
hennyn and the porke and hakkyth finale and grynd hit al to dust and
wyte bred therwyth and temper it wyth the selve broth and wyth heyryn
and colure it with safroun and boyle it and disch it and cast theron
powder of peper and of gyngynyr and serve it forthe.
[1] V. Mortrews in Gloss.
[2] Flesh.
VI. CAPONYS INC ONEYS.
Schal be sodyn. Nym the lyre and brek it smal In a morter and peper
and wyte bred therwyth and temper it wyth ale and ley it wyth the
capoun. Nym hard sodyn eyryn and hewe the wyte smal and kaste thereto
and nym the zolkys al hole and do hem in a dysch and boyle the capoun
and colowre it wyth safroun and salt it and messe it forthe.
VII. HENNYS [1] IN BRUET.
Schullyn be scaldyd and sodyn wyth porke and grynd pepyr and comyn
bred and ale and temper it wyth the selve broth and boyle and colowre
it wyth safroun and salt it and messe it forthe.
[1] Hens.
VIII. HARYS [1] IN CMEE [2].
Schul be parboylyd and lardyd and rostid and nym onyons and myce hem
rizt smal and fry hem in wyte gres and grynd peper bred and ale and
the onions therto and coloure it wyth safroun and salt it and serve
it forth.
[1] Hares.
[1] Perhaps _Cinee_; for see No. 51.
IX. HARIS IN TALBOTAYS.
Schul be hewe in gobbettys and sodyn with al the blod Nym bred piper
and ale and grynd togedere and temper it with the selve broth and
boyle it and salt it and serve it forthe.
X. CONYNGGYS [1] IN GRAVEY.
Schul be sodyn and hakkyd in gobbettys and grynd gyngynyr galyngale
and canel. and temper it up with god almand mylk and boyle it and nym
macys and clowys and kest [2] therin and the conynggis also and salt
hym [3] and serve it forthe.
[1] Rabbits.
[2] Cast.
[3] _it_, or perhaps _hem_.
XI. FOR TO MAKE A COLYS [1].
Nym hennys and schald hem wel. and seth hem after and nym the lyre
and hak yt smal and bray it with otyn grotys in a morter and with
wyte bred and temper it up wyth the broth Nym the grete bonys and
grynd hem al to dust and kest hem al in the broth and mak it thorw a
clothe and boyle it and serve it forthe.
[1] Cullis. V. Preface.
XII. FOR TO MAKE NOMBLES [1].
Nym the nomblys of the venysoun and wasch hem clene in water and salt
hem and seth hem in tweye waterys grynd pepyr bred and ale and temper
it wyth the secunde brothe and boyle it and hak the nomblys and do
theryn and serve it forthe.
[1] Umbles.
XIII. FOR TO MAKE BLANCHE BREWET DE ALYNGYN.
Nym kedys [1] and chekenys and hew hem in morsellys and seth hem in
almand mylk or in kyne mylke grynd gyngyner galingale and cast therto
and boyle it and serve it forthe.
[1] Kids.
XIV. FOR TO MAKE BLOMANGER [1].
Nym rys and lese hem and wasch hem clene and do thereto god almande
mylk and seth hem tyl they al to brest and than lat hem kele and nym
the lyre of the hennyn or of capouns and grynd hem smal kest therto
wite grese and boyle it Nym blanchyd almandys and safroun and set
hem above in the dysche and serve yt forthe.
[1] Blanc-manger. See again, No. 33, 34. II. No. 7. Chaucer writes it
_Blankmanger_.
XV. FOR TO MAKE AFRONCHEMOYLE [1].
Nym eyren wyth al the wyte and myse bred and schepys [2] talwe as
gret as dyses [3] grynd peper and safroun and cast therto and do hit
in the schepis wombe seth it wel and dresse it forthe of brode leches
thynne.
[1] Frenchemulle d'un mouton. A sheeps call, or kell. Cotgrave.
Junius, v. _Moil_, says, "a French moile Chaucero est cibus
delicatior, a dish made of marrow and grated bread."
[2] Sheep's fat.
[3] dice; square bits, or bits as big as dice.
XVI. FOR TO MAKE BRYMEUS.
Nym the tharmys [1] of a pygge and wasch hem clene in water and salt
and seth hem wel and than hak hem smale and grynd pepyr and safroun
bred and ale and boyle togedere Nym wytys of eyrynn and knede it
wyth flour and mak smal pelotys [2] and fry hem with wyte grees and
do hem in disches above that othere mete and serve it forthe.
[1] Rops, guts, puddings
[2] Balls, pellets, from the French _pelote._
XVII. FOR TO MAKE APPULMOS [1].
Nym appelyn and seth hem and lat hem kele and make hem thorw a clothe
and on flesch dayes kast therto god fat breyt [2] of Bef and god wyte
grees and sugar and safroun and almande mylk on fysch dayes oyle de
olyve and gode powdres [3] and serve it forthe.
[1] See No. 35.
[2] Breth, i. e. broth. See No. 58.
[3] Spices ground small. See No. 27, 28. 35. 58. II. No. 4. 17. or
perhaps of Galingale. II. 20. 24.
XVIII. FOR TO MAKE A FROYS [1].
Nym Veel and seth it wel and hak it smal and grynd bred peper and
safroun and do thereto and frye yt and presse it wel upon a bord and
dresse yt forthe.
[1] a Fraise
XIX. FOR TO MAKE FRUTURS [1].
Nym flowre and eyryn and grynd peper and safroun and mak therto a
batour and par aplyn and kyt hem to brode penys [2] and kest hem
theryn and fry hem in the batour wyth fresch grees and serve it
forthe.
[1] Fritters.
[2] Pieces as broad as pennies, or perhaps pecys.
XX. FOR TO MAKE CHANKE [1].
Nym Porke and seth it wel and hak yt smal nym eyryn wyth al the wytys
and swyng hem wel al togedere and kast god swete mylke thereto and
boyle yt and messe it forthe.
[1] Quare.
XXI. FOR TO MAKE JUSSEL.
Nym eyryn wyth al the wytys and mice bred grynd pepyr and safroun and
do therto and temper yt wyth god fresch broth of porke and boyle it
wel and messe yt forthe.
XXII. FOR TO MAKE GEES [1] IN OCHEPOT [2].
Nym and schald hem wel and hew hem wel in gobettys al rawe and seth
hem in her owyn grees and cast therto wyn or ale a cuppe ful and myce
onyons smal and do therto and boyle yt and salt yt and messe yt
forthe.
[1] Gese.
[2] Hochepot. Vide Gloss.
XXIII. FOR TO MAKE EYRYN IN BRUET.
Nym water and welle [1] yt and brek eyryn and kast theryn and grynd
peper and safroun and temper up wyth swete mylk and boyle it and
hakke chese smal and cast theryn and messe yt forthe.
[1] Quare the meaning.
XXIV. FOR TO MAKE CRAYTOUN [1].
Tak checonys and schald hem and seth hem and grvnd gyngen' other
pepyr and comyn and temper it up wyth god mylk and do the checonys
theryn and boyle hem and serve yt forthe.
[1] Vide ad No. 60 of the Roll.
XXV. FOR TO MAKE MYLK ROST.
Nym swete mylk and do yt in a panne nyn [1] eyryn wyth al the wyte
and swyng hem wel and cast therto and colowre yt wyth safroun and
boyl it tyl yt wexe thikke and thanne seth [2] yt thorw a culdore [3]
and nym that, leyyth [4] and presse yt up on a bord and wan yt ys
cold larde it and scher yt on schyverys and roste yt on a grydern
and serve yt forthe.
[1] Read _nym_.
[2] strain. See No. 27.
[3] Cuilinder.
[4] That which is left in the cullinder.
XXVI. FOR TO MAKE CRYPPYS [1].
Nym flour and wytys of eyryn sugur other hony and sweyng togedere and
mak a batour nym wyte grees and do yt in a posnet and cast the batur
thereyn and stury to thou have many [2] and tak hem up and messe hem
wyth the frutours and serve forthe.
[1] Meaning, _crisps_. V. Gloss.
[2] It will run into lumps, I suppose.
XXVII. FOR TO MAKE BERANDYLES [1].
Nym Hennys and seth hem wyth god Buf and wan hi ben sodyn nym the
Hennyn and do awey the bonys and bray smal yn a mortar and temper yt
wyth the broth and seth yt thorw a culdore and cast therto powder of
gyngenyr and sugur and graynys of powmis gernatys [2] and boyle yt
and dresse yt in dysches and cast above clowys gylofres [3] and maces
and god powder [4] serve yt forthe.
[1] Quare the meaning.
[2] Pomegranates. V. No. 39.
[3] Not clove-gilliflowers, but _cloves_. See No. 30, 31, 40.
[4] See No. 17, note [3].
XXVIII. FOR TO MAKE CAPONS IN CASSELYS.
Nym caponys and schald hem nym a penne and opyn the skyn at the hevyd
[1] and blowe hem tyl the skyn ryse from the flesshe and do of the
skyn al hole and seth the lyre of Hennyn and zolkys of heyryn and god
powder and make a Farsure [2] and fil ful the skyn and parboyle yt
and do yt on a spete and rost yt and droppe [3] yt wyth zolkys of
eyryn and god powder rostyng and nym the caponys body and larde yt
and roste it and nym almaunde mylk and amydoun [4] and mak a batur
and droppe the body rostyng and serve yt forthe.
[1] Head. Sax. [Anglo-Saxon: heofod] and [Anglo-Saxon: hevod], hence
our _Head_.
[2] stuffing.
[3] baste.
[4] Vide Gloss.
XXIX. FOR TO MAKE THE BLANK SURRY [1].
Tak brann [2] of caponys other of hennys and the thyes [3] wythowte
the skyn and kerf hem smal als thou mayst and grynd hem smal in a
morter and tak mylk of Almaundys and do yn the branne and grynd hem
thanne togedere and and seth hem togeder' and tak flour of rys other
amydoun and lye it that yt be charchant and do therto sugur a god
parti and a party of wyt grees and boyle yt and wan yt ys don in
dyschis straw upon blank poudere and do togedere blank de sury and
manmene [4] in a dysch and serve it forthe.
[1] Vide _Blank Desire_ in Gloss.
[2] Perhaps _brawn_, the brawny part. See No. 33, and the Gloss.
[3] Thighs.
[4] See the next number. Quare _Mawmeny_.
XXX. FOR TO MAKE MANMENE [1].
Tak the thyys [2] other the flesch of the caponys fede [3] hem and
kerf hem smal into a morter and tak mylk of Almandys wyth broth of
fresch Buf and do the flesch in the mylk or in the broth and do yt to
the fyre and myng yt togedere wyth flour of Rys othere of wastelys
als charchaut als the blank de sure and wyth the zolkys of eyryn for
to make it zelow and safroun and wan yt ys dressyd in dysches wyth
blank de sure straw upon clowys of gelofre [4] and straw upon powdre
of galentyn and serve yt forthe.
[1] Vide Number 29, and the Gloss.
[2] Thighs.
[3] Quare.
[4] See No. 27, note [3].
XXXI. FOR TO MAKE BRUET OF ALMAYNE.
Tak Partrichys rostyd and checonys and qualys rostyd and larkys ywol
and demembre the other and mak a god cawdel and dresse the flesch in
a dysch and strawe powder of galentyn therupon. styk upon clowys of
gelofre and serve yt forthe.
XXXII. FOR TO 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 [1] 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.
[1] This is still in use, and, it seems, is an old compound.
XXXIII. FOR TO MAKE BLOMANGER [1].
Do Ris in water al nyzt and upon the morwe wasch hem wel and do hem
upon the fyre for to [2] they breke and nozt for to muche and tak
Brann [3] of Caponis sodyn and wel ydraw [4] and smal and tak almaund
mylk and boyle it wel wyth ris and wan it is yboylyd do the flesch
therin so that it be charghaunt and do therto a god party of sugure
and wan it ys dressyd forth in dischis straw theron blaunche Pouder
and strik [5] theron Almaundys fryed wyt wyte grece [6] and serve yt
forthe.
[1] See No. 14.
[2] till. _for_, however, abounds.
[3] See No. 29. note d.
[4] Perhaps, _strained_. See No. 49; and Part II. No. 33.
[5] Perhaps, _stik_, i.e. stick; but see 34.
[6] Grese. Fat, or lard.
XXXIV. FOR TO MAKE SANDALE THAT PARTY TO BLOMANGER.
Tak Flesch of Caponys and of Pork sodyn kerf yt smal into a morter
togedere and bray that wel. and temper it up wyth broth of Caponys
and of Pork that yt be wel charchaunt also the crem of Almaundys and
grynd egges and safroun or sandres togedere that it be coloured and
straw upon Powder of Galentyn and strik thereon clowys and maces and
serve it forthe.
XXXV. FOR TO MAKE APULMOS [1].
Tak Applys and seth hem and let hem kele and after mak hem thorwe a
cloth and do hem im a pot and kast to that mylk of Almaundys wyth god
broth of Buf in Flesch dayes do bred ymyed [2] therto. And the fisch
dayes do therto oyle of olyve and do therto sugur and colour it wyth
safroun and strew theron Powder and serve it forthe.
[1] See No. 17.
[2] ymyced, i.e. _minced_.
XXXVI. FOR TO MAKE METE GELEE [1] THAT IT BE WEL CHARIAUNT.
Tak wyte wyn and a party of water and safroun and gode spicis and
flesch of Piggys or of Hennys or fresch Fisch and boyle them togedere
and after wan yt ys boylyd and cold dres yt in dischis and serve yt
forthe.
[1] meat jelly.
XXXVII. FOR TO MAKE MURREY [1].
Tak mulbery [2] and bray hem in a morter and wryng [3] hem thorth a
cloth and do hem in a pot over the fyre and do thereto fat bred and
wyte gresse and let it nazt boyle no ofter than onys and do thereto a
god party of sugur and zif yt be nozt ynowe colowrd brey mulburus and
serve yt forthe.
[1] Morrey. Part II. No. 26.
[2] This is to be understood pluraly, _quasi_ mulberries.
[2] Read _wryng_. For see part II. No. 17. 2B. Chaucer, v. _wronge_
and _ywrong_.
XXXVIII. FOR TO MAKE A PENCHE OF EGGES.
Tak water and do it in a panne to the fyre and lat yt sethe and after
tak eggs and brek hem and cast hem in the water and after tak a chese
and kerf yt on fowr partins and cast in the water and wanne the chese
and the eggys ben wel sodyn tak hem owt of the water and wasch hem in
clene water and tak wastel breed and temper yt wyth mylk of a kow.
and after do yt over the fyre and after forsy yt wyth gyngener and
wyth cornyn and colowr yt wyth safroun and lye yt wyth eggys and oyle
the sewe wyth Boter and kep wel the chese owt and dresse the sewe and
dymo [1] eggys thereon al ful and kerf thy chese in lytyl schyms and
do hem in the sewe wyth eggys and serve yt forthe.
[1] Perhaps, _do mo_, i.e. put more.
XXXIX. FOR TO MAKE COMYN.
Tak god Almaunde mylk and lat yt boyle and do ther'in amydoun wyth
flowr of Rys and colowr yt wyth safroun and after dresse yt wyth
graynis of Poungarnetts [1] other wyth reysens zyf thow hast non
other and tak sugur and do theryn and serve it forthe.
[1] Vide No. 27.
XIV. For to make Fruturs [1].
Tak crommys [2] of wyte bred and the flowris of the swete Appyltre
and zolkys of Eggys and bray hem togedere in a morter and temper yt
up wyth wyte wyn and mak yt to sethe and wan yt is thykke do thereto
god spicis of gyngener galyngale canel and clowys gelosre and serve
yt forth;
[1] Fritters.
[2] Crumbs.
XLI. For to make Rosee [1].
Tak the flowris of Rosys and wasch hem wel in water and after bray
hem wel in a morter and than tak Almondys and temper hem and seth hem
and after tak flesch of capons or of hennys and hac yt smale and than
bray hem wel in a morter and than do yt in the Rose [2] so that the
flesch acorde wyth the mylk and so that the mete be charchaunt and
after do yt to the fyre to boyle and do thereto sugur and safroun
that yt be wel ycolowrd and rosy of levys and of the forseyde flowrys
and serve yt forth.
[1] Vide No. 47.
[2] i.e. Rosee.
XLII. FOR TO MAKE POMMEDORRY [1].
Tak Buff and hewe yt smal al raw and cast yt in a morter and grynd yt
nozt to smal tak safroun and grynd therewyth wan yt ys grounde tak
the wyte of the eyryn zyf yt be nozt styf. Cast into the Buf pouder
of Pepyr olde resyns and of coronse set over a panne wyth fayr water
and mak pelotys of the Buf and wan the water and the pelots ys wel
yboylyd and [2] set yt adoun and kele yt and put yt on a broche and
rost yt and endorre yt wyth zolkys of eyryn and serve yt forthe.
[1] Vide No. 58.
[2] dele _and_.
XLIII. FOR TO MAKE LONGE DE BUF [1].
Nym the tonge of the rether [2] and schalde and schawe [3] yt wel and
rizt clene and seth yt and sethe nym a broche [4] and larde yt wyth
lardons and wyth clowys and gelofre and do it rostyng and drop yt wel
yt rostyd [5] wyth zolkys of eyrin and dresse it forthe.
[1] Neat's Tongue. _Make_ signifies _to dress_, as II. 12.
[2] The ox or cow. Lye in Jun. Etymolog. v. _Rother_.
[3] Shave, scrape.
[4] A larding-pin.
[5] Pehaps, _wyle it rostyth_.
XLIV. FOR TO MAKE REW DE RUMSY.
Nym swynys fet and eyr [1] and make hem clene and seth hem alf wyth
wyn and half wyth water cast mycyd onyons thereto and god spicis and
wan they be ysodyn nym and rosty hem in a grydere wan it is yrostyd
kest thereto of the selve broth hy lyed wyth amydoun and anyeyd
onyons [2] and serve yt forth.
[1] To be understood plurally, _Ears_.
[2] Miswritten for _mycyd_, i. e. minced onyons.
XLV. FOR TO MAKE BUKKENADE [1].
Nym god fresch flesch wat maner so yt be and hew yt in smale morselys
and seth yt wyth gode fresch buf and cast thereto gode mynced onyons
and gode spicerye and alyth [2] wyth eyryn and boyle and dresse yt
forth.
[1] Vide No. 52.
[2] Stiffen, thicken it. See No. 44. where _lyed_ has that sense. See
also 46.
XLVI. FOR TO MAKE SPINE [1].
Nym the flowrys of the haw thorn clene gaderyd and bray hem al to
dust and temper hem wyth Almaunde mylk and aly yt wyth amydoun and
wyth eyryn wel rykke [2] and boyle it and messe yt forth and flowrys
and levys abovyn on [3].
[1] This dish, no doubt, takes its name from _Spina_, of which it is
made.
[2] Read, žykke, _thykke_.
[3] It means _laid upon it_.
XLVII. FOR TO MAKE ROSEE [1] AND FRESEE AND SWAN SCHAL BE YMAD IN THE
SELVE MANER.
Nym pyggus and hennys and other maner fresch flesch and hew yt in
morselys and seth yt in wyth wyn and [2] gyngyner and galyngale and
gelofre and canel [3] and bray yt wel and kest thereto and alye yt
wyth amydoun other wyth flowr of rys.
[1] Vide No. 41.
[2] Perhaps, _in wyn with_.
[3] Cinamon. Vide Gloss.
XLVIII. FOR TO MAKE AN AMENDEMENT FORMETE THAT YS TO [1] SALT AND
OVER MYCHYL.
Nym etemele and bynd yt in a fayr lynnen clowt and lat yt honge in
the pot so that yt thowche nozt the bottym and lat it hongy thereynne
a god wyle and sežh [2] set yt fro the fyre and let yt kele and yt
schal be fresch ynow wythoute any other maner licowr ydo thereto.
[1] id est, _too_.
[2] Read, seth, i.e. then.
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