The Forme of Cury
S >>
Samuel Pegge >> The Forme of Cury
Pages:
1 |
2 |
3 |
4 |
5 |
6 |
7 | 8 |
9 |
10
XLIX. FOR TO MAKE RAPY [1].
Tak Fygys and reysyns and wyn and grynd hem togeder tak and draw hem
thorw a cloth and do thereto powder of Alkenet other of rys and do
thereto a god quantite of pepir and vyneger and boyle it togeder and
messe yt and serve yt forth.
[1] Vide Part II. No. 1. 28.
L. FOR TO MAKE AN EGGE DOWS [1].
Tak Almaundys and mak god mylk and temper wyth god wyneger clene tak
reysynys and boyle hem in clene water and tak the reysynis and tak
hem owt of the water and boyle hem wyth mylk and zyf thow wyl colowr
yt wyth safron and serve yt forth.
[1] Vide ad Part II. No. 21. There are no eggs concerned, so no doubt
it should be _Eger Dows_. Vide Gloss.
LI. FOR TO MAKE A MALLARD IN CYNEY [1].
Tak a mallard and pul hym drye and swyng over the fyre draw hym but
lat hym touche no water and hew hym in gobettys and do hym in a pot
of clene water boyle hem wel and tak onyons and boyle and bred and
pepyr and grynd togedere and draw thorw a cloth temper wyth wyn and
boyle yt and serve yt forth.
[1] See No. 8.
LII. FOR TO MAKE A BUKKENADE [1].
Tak veel and boyle it tak zolkys of eggys and mak hem thykke tak
macis and powdre of gyngyner and powder of peper and boyle yt togeder
and messe yt forth.
[1] Vide No. 45.
LIII. FOR TO MAKE A ROO BROTH [1].
Tak Parsile and Ysop and Sauge and hak yt smal boil it in wyn and in
water and a lytyl powdre of peper and messe yt forth.
[1] _Deer_ or _Roes_ are not mentioned, as in Mr. Brander's Roll, No.
14, ergo quare. It is a meager business. Can it mean _Rue-Broth_ for
penitents?
LIV. FOR TO MAK A BRUET OF SARCYNESSE.
Tak the lyre of the fresch Buf and bet it al in pecis and bred and
fry yt in fresch gres tak it up and and drye it and do yt in a vessel
wyth wyn and sugur and powdre of clowys boyle yt togedere tyl the
flesch have drong the liycoure and take the almande mylk and quibibz
macis and clowys and boyle hem togedere tak the flesch and do thereto
and messe it forth.
LV. FOR TO MAKE A GELY [1].
Tak hoggys fet other pyggys other erys other partrichys other
chiconys and do hem togedere and serh [2] hem in a pot and do hem in
flowre of canel and clowys other or grounde [3] do thereto vineger
and tak and do the broth in a clene vessel of al thys and tak the
Flesch and kerf yt in smal morselys and do yt therein tak powder of
galyngale and cast above and lat yt kels tak bronches of the lorer
tre and styk over it and kep yt al so longe as thou wilt and serve yt
forth.
[1] Jelly.
[2] sež, i. e. _seeth_.
[3] Not clearly expressed. It means either Cinamon or Cloves, and
either in flour or ground.
LVI. FOR TO KEPE VENISON FRO RESTYNG.
Tak venisoun wan yt ys newe and cuver it hastely wyth Fern that no
wynd may come thereto and wan thou hast ycuver yt wel led yt hom and
do yt in a soler that fonne ne wynd may come thereto and dimembre it
and do yt in a clene water and lef yt there half a day and after do
yt up on herdeles for to drie and wan yt ys drye tak salt and do
after thy venisoun axit [1] and do yt boyle in water that yt be other
[2] so salt als water of the see and moche more and after lat the
water be cold that it be thynne and thanne do thy Venisoun in the
water and lat yt be therein thre daies and thre nyzt [3] and after
tak yt owt of the water and salt it wyth drie salt ryzt wel in a
barel and wan thy barel ys ful cuver it hastely that sunne ne wynd
come thereto.
[1] as thy venison requires. See Gloss. to Chaucer for _axe_.
[2] Dele.
[3] A plural, as in No. 57.
LVII. FOR TO DO AWAY RESTYN [1] OF VENISOUN.
Tak the Venisoun that ys rest and do yt in cold water and after mak
an hole in the herthe and lat yt be thereyn thre dayes and thre nyzt
and after tak yt up and spot yt wel wyth gret salt of peite [2] there
were the restyng ys and after lat yt hange in reyn water al nyzt or
more.
[1] Restiness. It should be rather _restyng_. See below.
[2] Pierre, or Petre.
LVIII. FOR TO MAKE POUNDORROGE [1].
Tak Partrichis wit [2] longe filettis of Pork al raw and hak hem wel
smale and bray hem in a morter and wan they be wel brayed do thereto
god plente of pouder and zolkys of eyryn and after mak thereof a
Farsure formed of the gretnesse of a onyoun and after do it boyle in
god breth of Buf other of Pork after lat yt kele and after do it on a
broche of Hasel and do them to the fere to roste and after mak god
bature of floure and egge on bature wyt and another zelow and do
thereto god plente of sugur and tak a fethere or a styk and tak of
the bature and peynte thereon above the applyn so that on be wyt and
that other zelow wel colourd.
[1] Vide No. 42.
[2] with.
EXPLICIT SERVICIUM DE CARNIBUS.
Hic incipit Servicium de Pissibus_ [1].
[1] See p. 1
I. FOR TO MAKE EGARDUSE [1].
Tak Lucys [2] or Tenchis and hak hem smal in gobette and fry hem in
oyle de olive and syth nym vineger and the thredde party of sugur and
myncyd onyons smal and boyle al togedere and cast thereyn clowys
macys and quibibz and serve yt forthe.
[1] See No. 21 below, and part I. No. 50. [2] Lucy, I presume, means
the _Pike_; so that this fish was known here long before the reign of
H. VIII. though it is commonly thought otherwise. V. Gloss.
II. FOR TO MAKE RAPY [1].
Tak pyg' or Tenchis or other maner fresch fysch and fry yt wyth oyle
de olive and syth nym the crustys of wyt bred and canel and bray yt
al wel in a mortere and temper yt up wyth god wyn and cole [2] yt
thorw an hersyve and that yt be al cole [3] of canel and boyle yt and
cast therein hole clowys and macys and quibibz and do the fysch in
dischis and rape [4] abovyn and dresse yt forthe.
[1] Vide No. 49.
[2] Strain, from Lat. _colo_.
[3] Strained, or cleared.
[4] This Rape is what the dish takes its name from. Perhaps means
_grape_ from the French _raper_. Vide No. 28.
III. FOR TO MAKE FYGEY.
Nym Lucys or tenchis and hak hem in morsell' and fry hem tak vyneger
and the thredde party of sugur myncy onyons smal and boyle al togedyr
cast ther'yn macis clowys quibibz and serve yt forth.
IIII. FOR TO MAKE POMMYS MORLES.
Nym Rys and bray hem [1] wel and temper hem up wyth almaunde mylk and
boyle yt nym applyn and par' hem and sher hem smal als dicis and cast
hem ther'yn after the boylyng and cast sugur wyth al and colowr yt
wyth safroun and cast ther'to pouder and serve yt forthe.
[1] Rice, as it consists of grains, is here considered as a plural.
See also No. 5. 7, 8.
V. FOR TO MAKE RYS MOYLE [1].
Nym rys and bray hem ryzt wel in a morter and cast ther'to god
Almaunde mylk and sugur and salt boyle yt and serve yt forth.
[1] Vide Gloss.
VI. FOR TO MAKE SOWPYS DORRY.
Nym onyons and mynce hem smale and fry hem in oyl dolyf Nym wyn and
boyle yt wyth the onyouns roste wyte bred and do yt in dischis and
god Almande mylk also and do ther'above and serve yt forthe.
VII. FOR TO MAKE BLOMANGER [1] OF FYSCH.
Tak a pound of rys les hem wel and wasch and seth tyl they breste and
lat hem kele and do ther'to mylk of to pound of Almandys nym the
Perche or the Lopuster and boyle yt and kest sugur and salt also
ther'to and serve yt forth.
[1] See note on No. 14. of Part I.
VIII. FOR TO MAKE A POTAGE OF RYS.
Tak Rys and les hem and wasch hem clene and seth hem tyl they breste
and than lat hem kele and seth cast ther'to Almand mylk and colour it
wyth safroun and boyle it and messe yt forth.
IX. FOR TO MAKE LAMPREY FRESCH IN GALENTYNE [1].
Schal be latyn blod atte Navel and schald yt and rost yt and ley yt
al hole up on a Plater and zyf hym forth wyth Galentyn that be mad of
Galyngale gyngener and canel and dresse yt forth.
[1] This is a made or compounded thing. See both here, and in the
next Number, and v. Gloss.
X. FOR TO MAKE SALT LAMPREY IN GALENTYNE [1].
Yt schal be stoppit [2] over nyzt in lews water and in braan and
flowe and sodyn and pyl onyons and seth hem and ley hem al hol by the
Lomprey and zif hem forthe wyth galentyne makyth [3] wyth strong
vyneger and wyth paryng of wyt bred and boyle it al togeder' and
serve yt forthe.
[1] See note [1] on the last Number.
[2] Perhaps, _steppit_, i. e. steeped. See No. 12.
[3] Perhaps, _makyd_, i.e. made.
XI. FOR TO MAKE LAMPREYS IN BRUET.
They schulle be schaldyd and ysode and ybrulyd upon a gredern and
grynd peper and safroun and do ther'to and boyle it and do the
Lomprey ther'yn and serve yt forth.
XII. FOR TO MAKE A STORCHOUN.
He schal be shorn in besys [1] and stepyd [2] over nyzt and sodyn
longe as Flesch and he schal be etyn in venegar.
[1] Perhaps, _pesys_, i.e. pieces.
[2] Qu. _steppit_, i.e. steeped.
XIII. FOR TO MAKE SOLYS IN BRUET.
They schal be fleyn and sodyn and rostyd upon a gredern and grynd
Peper and Safroun and ale boyle it wel and do the sole in a plater
and the bruet above serve it forth.
XIV. FOR TO MAKE OYSTRYN IN BRUET.
They schul be schallyd [1] and ysod in clene water grynd peper
safroun bred and ale and temper it wyth Broth do the Oystryn
ther'ynne and boyle it and salt it and serve it forth.
[1] Have shells taken off.
XV. FOR TO MAKE ELYS IN BRUET.
They schul be flayn and ket in gobett' and sodyn and grynd peper and
safroun other myntys and persele and bred and ale and temper it wyth
the broth and boyle it and serve it forth.
XVI. FOR TO MAKE A LOPISTER.
He schal be rostyd in his scalys in a ovyn other by the Feer under a
panne and etyn wyth Veneger.
XVII. FOR TO MAKE PORREYNE.
Tak Prunys fayrist wasch hem wel and clene and frot hem wel in syve
for the Jus be wel ywronge and do it in a pot and do ther'to wyt gres
and a party of sugur other hony and mak hem to boyle togeder' and mak
yt thykke with flowr of rys other of wastel bred and wan it is sodyn
dresse it into dischis and strew ther'on powder and serve it forth.
XVIII. FOR TO MAKE CHIRESEYE.
Tak Chiryes at the Fest of Seynt John the Baptist and do away the
stonys grynd hem in a morter and after frot hem wel in a seve so that
the Jus be wel comyn owt and do than in a pot and do ther'in feyr
gres or Boter and bred of wastrel ymyid [1] and of sugur a god party
and a porcioun of wyn and wan it is wel ysodyn and ydressyd in
Dyschis stik ther'in clowis of Gilofr' and strew ther'on sugur.
[1] Perhaps, _ymycid_, i.e. minced; or _mycd_, as in No. 19.
XIX. FOR TO MAKE BLANK DE SUR' [1].
Tak the zolkys of Eggs sodyn and temper it wyth mylk of a kow and do
ther'to Comyn and Safroun and flowr' of ris or wastel bred mycd and
grynd in a morter and temper it up wyth the milk and mak it boyle and
do ther'to wit [2] of Egg' corvyn smale and tak fat chese and kerf
ther'to wan the licour is boylyd and serve it forth.
[1] Vide Note [1] on No. 29. of Part I.
[2] white. So _wyt_ is _white_ in No. 21. below.
XX. FOR TO MAKE GRAVE ENFORSE.
Tak tryd [1] gyngener and Safroun and grynd hem in a morter and
temper hem up wyth Almandys and do hem to the fir' and wan it boylyth
wel do ther'to zolkys of Egg' sodyn and fat chese corvyn in gobettis
and wan it is dressid in dischis strawe up on Powder of Galyngale and
serve it forth.
[1] It appears to me to be _tryd_. Can it be _fryd_?
XXI. FOR TO MAKE HONY DOUSE [1].
Tak god mylk of Almandys and rys and wasch hem wel in a feyr' vessel
and in fayr' hoth water and after do hem in a feyr towayl for to drie
and wan that they be drye bray hem wel in a morter al to flowr' and
afterward tak two partyis and do the half in a pot and that other
half in another pot and colowr that on wyth the safroun and lat that
other be wyt and lat yt boyle tyl it be thykke and do ther'to a god
party of sugur and after dresse yt in twe dischis and loke that thou
have Almandys boylid in water and in safroun and in wyn and after
frie hem and set hem upon the fyre sethith mete [2] and strew ther'on
sugur that yt be wel ycolouryt [3] and serve yt forth.
[1] See Part II. No. I; and Part I. No. 50.
[2] Seth it mete, i.e. seeth it properly.
[3] Coloured. See No. 28. below.
XXII. FOR TO MAKE A POTAGE FENEBOILES.
Tak wite benes and seth hem in water and bray the benys in a morter
al to nozt and lat them sethe in almande mylk and do ther'in wyn and
hony and seth [1] reysons in wyn and do ther'to and after dresse yt
forth.
[1] i.e. Seeth.
XXIII. FOR TO MAKE TARTYS IN APPLIS.
Tak gode Applys and gode Spycis and Figys and reysons and Perys and
wan they are wel ybrayed colourd [1] wyth Safroun wel and do yt in a
cofyn and do yt forth to bake wel.
[1] Perhaps, _coloure_.
XXIV. FOR TO MAKE RYS ALKER'.
Tak Figys and Reysons and do awey the Kernelis and a god party of
Applys and do awey the paryng of the Applis and the Kernelis and bray
hem wel in a morter and temper hem up with Almande mylk and menge hem
wyth flowr of Rys that yt be wel chariaunt and strew ther'upon powder
of Galyngale and serve yt forth.
XXV. FOR TO MAKE TARTYS OF FYSCH OWT OF LENTE.
Mak the Cowche of fat chese and gyngener and Canel and pur' crym of
mylk of a Kow and of Helys ysodyn and grynd hem wel wyth Safroun and
mak the chowche of Canel and of Clowys and of Rys and of gode Spycys
as other Tartys fallyth to be.
XXVI. FOR TO MAKE MORREY [1].
Requir' de Carnibus ut supra [2].
[1] Vide Part I. No. 37.
[2] Part I. No. 37.
XXVII. FOR TO MAKE FLOWNYS [1] IN LENTE.
Tak god Flowr and mak a Past and tak god mylk of Almandys and flowr
of rys other amydoun and boyle hem togeder' that they be wel chariaud
wan yt is boylid thykke take yt up and ley yt on a feyr' bord so that
yt be cold and wan the Cofyns ben makyd tak a party of and do upon
the coffyns and kerf hem in Schiveris and do hem in god mylk of
Almandys and Figys and Datys and kerf yt in fowr partyis and do yt to
bake and serve yt forth.
[1] Perhaps, _Flawnes_, or Custards. Chaucer, vide _Slaunis_. Fr.
_Flans_.
XXVIII. FOR TO MAKE RAPEE [1].
Tak the Crustys of wyt bred and reysons and bray hem wel in a morter
and after temper hem up wyth wyn and wryng hem thorw a cloth and do
ther'to Canel that yt be al colouryt of canel and do ther'to hole
clowys macys and quibibz the fysch schal be Lucys other Tenchis fryid
or other maner Fysch so that yt be fresch and wel yfryed and do yt in
Dischis and that rape up on and serve yt forth.
[1] Vide Part I. No. 49.
XXIX. FOR TO MAKE A PORREY CHAPELEYN.
Tak an hundred onyons other an half and tak oyle de Olyf and boyle
togeder' in a Pot and tak Almande mylk and boyle yt and do ther'to.
Tak and make a thynne Paast of Dow and make therof as it were ryngis
tak and fry hem in oyle de Olyve or in wyte grees and boil al
togedere.
XXX. FOR TO MAKE FORMENTY ON A FICHSSDAY [1].
Tak the mylk of the Hasel Notis boyl the wete [2] wyth the aftermelk
til it be dryyd and tak and coloured [3] yt wyth Safroun and the
ferst mylk cast ther'to and boyle wel and serve yt forth.
[1] Fishday.
[2] white.
[3] Perhaps, _colour_.
XXXI. FOR TO MAKE BLANK DE SYRY [1].
Tak Almande mylk and Flowre of Rys. Tak thereto sugur and boyle thys
togedere and dische yt and tak Almandys and wet hem in water of Sugur
and drye hem in a panne and plante hem in the mete and serve yt forth.
[1] Vide ad No. 29. of Part I.
XXXII. FOR TO MAKE A PYNADE OR PYVADE.
Take Hony and Rotys of Radich and grynd yt smal in a morter and do yt
thereto that hony a quantite of broun sugur and do thereto. Tak
Powder of Peper and Safroun and Almandys and do al togedere boyl hem
long and hold [1] yt in a wet bord and let yt kele and messe yt and
do yt forth [2].
[1] i.e. _keep_, as in next Number.
[2] This Recipe is ill expressed.
XXXIII. FOR TO MAKE A BALOURGLY [1] BROTH.
Tak Pikys and spred hem abord and Helys zif thou hast fle hem and ket
hem in gobettys and seth hem in alf wyn [2] and half in water. Tak up
the Pykys and Elys and hold hem hote and draw the Broth thorwe a
Clothe do Powder of Gyngener Peper and Galyngale and Canel into the
Broth and boyle yt and do yt on the Pykys and on the Elys and serve
yt forth.
[1] This is so uncertain in the original, that I can only guess at it.
[2] Perhaps, _alf in wyn_, or dele _in_ before _water_.
EXPLICIT DE COQUINA QUE EST OPTIMA MEDICINA.
INDEX AND GLOSSARY TO MR. BRANDER'S ROLL OF COOKERY.
The Numbers relate to the order of the Recipes.
N.B. Many words are now written as one, which formerly were divided,
as al so, up on, &c. Of these little notice is taken in the Index,
but I mention it here once for all.
Our orthography was very fluctuating and uncertain at this time, as
appears from the different modes of spelling the same words, v. To
gedre; v. wayshe; v. ynowkz; v. chargeant; v. coraunte; &c.
A.
A. abounds, a gode broth, 5. 26, al a nyzt, 192. _in_. a two, 62.
an. and. passim.
Astir. Proem, like, 176, Wiclif.
Aray. Dress, set forth, 7. Chaucer.
Alf. MS. Ed. 45. II. 33. half.
Alye it. 7. 33. mix, thicken, hence _alloy_ of metals. from French
_allayer_. alay, 22. aly, MS. Ed. 46. See Junij Etymolog. v. Alaye.
lye. here No. 15. lyed. thickened. MS. Ed. 44, 45. Randle Holme
interprets lyth or lything by thickening. hence lyour. a mixture, 11.
alith_ for alyed. MS. Editor. No. 45.
Awey. MS. Ed. 27. II. 18. away.
Auance. 6. forte Avens. _Caryophylla_, Miller, Gard. Dict.
Axe. MS. Ed. No. 56. Chaucer.
Ayren. v. Eyren.
Al, Alle. 23. 53. Proem. All. Chaucer, _al to brest_. all burst. MS.
Ed. No. 14.
Als. MS. Editor. No. 29. Chaucer, in v. It means _as_.
Almandes. 17. very variously written at this time, Almaunde, Almandys,
Almaundys, Almondes, all which occur in MS. Ed. and mean Almond or
Almonds.
Almaund mylke. 9. Almonds blanched and drawn thickish with good
broth or water, No. 51. is called _thyk mylke_, 52. and is called
after Almaunde mylke, first and second milk, 116. Almaunds
unblaunched, ground, and drawn with good broth, is called mylke, 62.
Cow's milk was sometimes used instead of it, as MS. Ed. I. 13. Creme
of Almands how made, 85. Of it, Lel. Coll. VI. p. 17. We hear
elsewhere of Almond-butter, v. Butter.
Azeyn. 24. again. Lel. Coll. IV. p. 281. alibi. Chaucer. A.S. [Anglo-
Saxon: Azen].
Aneys, Anyse, 36. 137. Aneys in confit rede other whyt, 36. 38. i.e.
Anis or Aniseed confectioned red, or white, used for garnish, 58.
Amydon. 37. v. ad locum.
Almony. 47. v. ad locum.
Almayne. 71. Germany, v. ad loc. MS. Editor, No. 2. 31.
Alkenet. 47. A species of Buglos. Quincey, Dispens. p. 51. 62. used
for colouring, 51. 84. fryed and yfoundred, or yfondyt, 62. 162.
Anoon. 53. Anon, immediately. Wiclif.
Arn. MS. Ed. II. 23. are. Chaucer, v. _arne_.
Adoun. 59. 85. down. v. Chaucer, voce _adoune_. MS. Edit. No. I.
Avysement. Proem. Advice, Direction. Chaucer. French.
Aymers. 72. Embers. Sax. [Anglo-Saxon: aemyrian], Cineres. Belg.
_ameren_.
Aquapatys. 75. a Mess or Dish.
Alker. Rys Alker. MS. Ed. II. 24.
Appulmoy. 79. a dish. v. ad loc. Appelyn, Applys,
Apples. MS. Ed. 17. 35.
Abrode. 85. abrod. MS. Ed. II. 33. abroad. So _brode_. MS. Ed. 15.
broad.
Alite. v. Lite.
Ale. 113. v. Pref.
Aside. 113. apart. Wiclif.
Aysell. 114, 115. a species of Vinegar. Wiclif. Chaucer, v. _Eisel_.
Alegar. 114.
Armed. 146. v. ad loc.
Alygyn. v. Brewet.
B.
Bacon. No. I.
Benes. I. alibi Beans. Chaucer, v. _bene_.
Bef. 6. MS. Ed. 17. Beef, Buf, Buff. MS. Ed. 27. 42, 43.
Buth. 6. 23. 30. alibi, been, are. Chaucer has _beth_.
Ben. MS. Ed. 4. 27. be. Chaucer v. _bein_ and _ben_.
Balles. 152. Balls or Pellets.
Blank Defire. 193, 194. bis. Lel. Coll. VI. p. 5. In No. 193, we meet
with _Blank desne_, but the Contents has _Desire_, which is right,
as appears from the sequel. In MS. Ed. 29. it is _Blank-Surry_, and
_Sury_, and _Sure_, and _de Sur_. II. 19. de Syry, 31. and here No.
37, it is Dessorre. and we have _Samon in Sorry_. Lel. Coll. VI. p.
17. Perches, ibid. Eels p. 28. 30. where it is a Potage. whence I
conceive it either means _de Surrey_, i. e. Syria, v. Chaucer. v.
_Surrey_. Or it may mean _to be desired_, as we have _Horsys of
Desyr_. Lel. Coll. IV. p. 272. See No. 63. and it is plainly written
_Desire_ in Godwin de Prasul. p. 697. In this case, the others are
all of them corruptions.
Blank Dessorre. v. Blank Desire.
Blank Desne. v. Blank Desire.
Berandyles. MS. Ed. 27.
Bred, Breed. MS. Ed. passim. Bread.
Bove. 167. Above. Chaucer. Belg. _Boven_.
Blode. 11. alibi. Blod. MS. Ed. 9. Blood.
Batour. 149. of eggs, 161. 179. Batur, 28. Batour. ibid. 19. Batter.
Boter. MS. Ed. 38. Butter.
Borage. 6.
Betes. 6. Beets. Fr. _Bete_.
Bursen. n. name of a dish. Bursews, No. 179, is a different dish.
Brek. MS. Ed. 6. 23. break, bruise.
Brest, breste. MS. Ed. 1. 14. burst.
Bukkennade. 17. a dish. Buknade, 118. where it means a mode of
dressing. vide MS. Ed. 45. 52.
Bryddes. 19. Briddes, 60. 62. Birds, per metathesin. Chaucer.
Brawn of Capons. 20. 84. Flesh. Braun. MS. Ed. 29. v. Chaucer, we now
say, _brawn of the arm_, meaning the flesh. Hence _brawn-fall'n_.
Old Plays, XI. p. 85. Lylie's Euphues, p. 94. 142. Chaucer. Brawn is
now appropriated to these rolls which are made of Brawn or Boar, but
it was not so anciently, since in No. 32 we have _Brawn of Swyne_,
which shews the word was common to other kinds of flesh as well as
that of the Boar; and therefore I cannot agree with Dr. Wallis in
deducing _Brawn _ from _Aprugna_.
Blank maunger. 36. 192. Chaucer writes _Blank manger_. Blomanger. MS.
Ed. 14. 33. 34. II. 7. N. B. a very different thing from what we make
now under that name, and see Holme, III. p. 81.
Bronchis. MS. Ed. 55. Branches.
Braan. MS. Ed. II. 10. Bran.
Bet. MS. Ed. II. 21. Beaten.
Broche. MS. Ed. 58. a Spit.
Brewet of Almony. 47. v. Almony. of Ayrenn, or eggs, 91. MS. Ed. 23.
Eles in Brewet, 110. where it seems to be composed of Bread and Wine.
Muskles in Brewet, 122. Hens in Bruet, MS. Ed. 7. Cold, 131. 134.
Bruet and Brewet are French _Brouet_, Pottage or Broth. Bruet riche,
Lel. Coll. IV. p. 226. _Beorwete_, p. 227, as I take it. _Blanche
Brewet de Alyngyn_, MS. Ed. 13. 23.
Boon. 55. Bone. Chaucer.
Brennyng. 67. 188. burning, per metathesin, from _bren_ or _brenne_,
used by Skelton, in the Invective against Wolsey, and many old
authors. Hence the disease called brenning or burning. Motte's
Abridgement of Phil. Trans. part IV. p. 245. Reid's Abridgement,
part III. p. 149. Wiclif has _brenne_ and _bryne_. Chaucer, v.
_bren_, _Brinne_, &c.
Blake. 68. Black. Chaucer.
Berst. 70. 181. 192. burst. Chaucer. A. S. berstan.
Breth. 71. Air, Steam. MS. Ed. N 2. hence _brether_, breather.
Wiclif.
Bronn. 74. brown. A. S. brun.
Butter. 81. 91. 92. 160. Boter, MS. Ed. 38. and so _boutry_ is
Buttery. Lel. Coll. IV. p. 281. _Almonde Butter_. Lel. VI. p. 6.
Rabelais, IV. c. 60.
Bynethen. 92. under, beneath. Chaucer, bineth.
Bolas. 95. bullace. Chaucer.
Bifore. 102. before. Wiclif. Matth. xiv. Chaucer has _biforne_, and
byforne.
Brasey. a compound sauce, 107.
Ballac broth. 109.
Brymlent. Tart de Brymlent. 167. v. ad loc.
Bloms. 171. Flowers, Blossoms. Chaucer.
Bothom. 173. bottom, pronounced _bothom_ now in the north. Chaucer,
bottym, MS. Ed. 48.
Brode. 189. broad, v. abrode.
Bataiwyng. 189. embatteling. qu. if not misread for _bataillyng_. See
Chaucer, v. batailed.
Bord. MS. Ed. II. 27. board. Chaucer.
Breyt, breth. MS. Ed. 17. 58. Broth.
Blank Surry. MS. Ed. 29. II. 19. v. Blank Desire.
Bismeus. MS. Ed. 16.
C.
C. omitted, v. Cok. v. pluk. v. Pryk. v. Pekok. v. Phifik. v. thyk. on
the contrary it often abounds, hence, schulle, should; fresch, fresh;
dische, dish; schepys, sheeps; flesch, flesh; fysch, fish; scher,
cheer, &c. in MS. Ed. v. Gl. to Chaucer, v. schal.
Craftly. Proem. properly, _secundum artem_.
Caboches. 4. alibi. Cabbages. f. Fr. Caboche, Head, Pate.
Caraway. 53. v. Junij Etymolog.
Carvon. 152. carved, cut. Corvyn, MS. Ed. II. 19,20. cut. _Corue_, i.
e. corve, 4. cut. v. ycorve. v. kerve.
Canell. passim. Cinamon. Wiclif. v. Pref.
Cuver. MS. Ed. 56. Cover.
Cumpas. by Cumpas, i.e. Compass, 189. by measure, or round. Lel. Coll.
IV. p. 263.
Cool. 6. Cole or Colwort. Belg. _kool_.
Corat. 12. name of a dish.
Culdore. MS. Ed. 25. 27. a Cullender. Span. Coladers.
Caffelys. MS. Ed. 28.
Cranes. 146. _Grues_. v. ad loc.
Chyballes. 12. Chibolls, 76. young Onions. Littleton. Ital _Cibolo_.
Lat. Capula, according to Menage; and see Lye.
Colys. MS. Ed. II. see the Pref.
Cawdel. 15. 33. Caudell, Contents. See Junius. of Muskels or Muscles,
124. Cawdel Ferry, 41. In E. of Devon's feast it is _Feny_.
Conynges. 17. Connynges, 2,3. Coneys, Rabbets.
Calle. 152. Cawl of a Swine.
Connat. 18. a marmolade. v. ad loc.
Clowes. 20. Cloves. v. Pref.
Canuas, or Canvass. 178. Fr, Canevas. Belg. Kanefas.
Coraunte. Raysouns of Coraunte. 14. So _Rasyns of Corens_, Northumb.
Book, p. 19. _Raisin de Corinthie_. Fr. i.e. of Corinth, whence our
Currants, which are small Raisins, came, and took their name.
_Corance_, 17. 21. _Coraunce_. 50. _Coronse_, MS. Ed. 12. Raisins are
called by way of contradistinction _grete_ Raysouns, 65. 133. See
Northumb. Book, p. 11.
Coronse. v. Coraunte.
Chargeant. 192. Stiff. v. ad loc. MS. Ed. writes _Charchant_, 29, 30
_Charghaunt_, 33. _Charchaunt_,
Pages:
1 |
2 |
3 |
4 |
5 |
6 |
7 | 8 |
9 |
10