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Two Fifteenth-Century Cookery-Books
EARLY ENGLISH TEXT SOCIETY
Original Series, No. 91
1888
Price 42s.
Page [ii]
Page [iii]
Two Fifteenth-Century Cookery-Books.
HARLEIAN MS. 279 (ab. 1430), & HARL. MS. 4016 (ab. 1450),
WITH
EXTRACTS FROM ASHMOLE MS. 1439,
LAUD MS. 553, & DOUCE MS. 55.
EDITED BY
THOMAS AUSTIN.
Published for
THE EARLY ENGLISH TEXT SOCIETY
by the
OXFORD UNIVERSITY PRESS LONDONNEW YORKTORONTO
Page [iv]
FIRST PUBLISHED 1888Original Series, No. 91
ORIGINALLY PRINTED BYSTEPHEN AUSTIN AND SONS,HERTFORD
Page [v]
Contents
FOREWARDS
[vii]
COLLATIONS WITH ASHMOLE MS., AND ERRATA
[xviii]
HARLEIAN MS. 279 (ab. 1430 A.D.)
[1]
HARLEIAN MS. 4016 (ab. 1450 A.D.)
[65]
ASHMOLE MS. 1439. (SAUCES.)
[108]
LAUD MS. 553 (BODLEIAN LIBRARY)
[111]
RECIPES FROM DOUCE MS. 55 (ab. 1450 A.D.)
[115]
GLOSSARY AND INDEX
[119]
Page [vi]
Page [vii]
FOREWORDS.
THE Ancient Cookeries edited in this volume have been copied from Harleian
MSS.
279 and 4016, in the British Museum. The first MS. was copied, and
partly
prepared for the press, by the late Mr. Faulke Watling, of the University
of
Oxford, but his untimely death prevented his seeing it through the
Press. This
MS. is divided into three Parts, the first, headed Kalendare de Potages
dyuers,
containing 153 recipes: the second Part, Kalendare de Leche Metys,
has 64
recipes, and the third Part, Dyuerse bake metis, 41 recipes. This MS.,
besides
the Cookery, contains the Bills of Fare of several Banquets which are
noticed
more fully below. The date of this MS. is about 1430 or 1440, and has
been given
a little too early on pages 1 and 5. This has been collated with Ashmole
MS.
1439, in the Bodleian, noted as A. in the text. For the second MS.
it was
originally intended to publish Douce MS. 55, in the Bodleian Library,
but this
was found imperfect, and was replaced by Harleian MS. 4016. They are
similar
books, and contain the same recipes in nearly the same words, the latter
having
a few that are not in the former, and vice versâ. The Harleian
Cookery has 182
Recipes, while the Douce Cookery has 184. The two have been collated,
and are of
about the same date, c. 1450. Two Banquets are prefixed to this MS.,
which are
also more fully noticed below. Several of the recipes of the Douce
MS. are
appended at page 115.
Some recipes for sauces, taken from Ashmole MS. 1439, are given at
page 108.
This MS. is about the same date as Harleian MS. 279, and has the same
Feasts
added, though some of the leaves are missing. These recipes are followed
by
others taken from two odd leaves in Laud MS. 553, in the Bodleian Library;
see
page 112.
The first English Cookery Book seems to be that of Neckam, in
Page viii
the twelfth century, but the Forme of Cury is the oldest practical
work. This
was compiled by the Chief Master Cooks of Richard II., and contains
196 recipes.
The MS. that we possess was presented to Queen Elizabeth by Lord Stafford,
and
afterwards belonged to the Earl of Oxford, being purchased at his sale;
it is
now in the British Museum. This volume, with the Cookeries in WARNER,
Antiquitates Culinari (1791), the Cookery published by MRS. NAPIER
in 1882,
known as the Noble Boke of Cookry, and Liber Cure Cocorum, have been
used for
purposes of reference, and elucidation of the recipes in the following
MSS. The
Cookery edited by Mrs. Napier had however, though then unknown, been
previously
edited by Pynson, as early as 1500, and again by John Byddell in 1650.
Much of the scientific Cookery was of course French, and, as will be
seen in the
following Recipes, the French titles got singularly perverted, and
in some cases
are extremely hard to recognise. For instance, who at first sight would
recognise Lait under Let, Froide as Fryit, or Sauce in Sauke? Again
Herbelettes
becomes Arbolettys, and Aigredoux or Aigredouce, Egredouncye. The earliest
Cookery Books that may be called English only date from the latter
half of the
seventeenth century.
Many of the Recipes that are given here would astonish a modern Cook.
Our
forefathers, possibly from having stronger stomachs, fortified by outdoor
life,
evidently liked their dishes strongly seasoned and piquant, as the
Cinnamon Soup
on p. 59 shews. Pepper, Ginger, Cloves, Garlic, Cinnamon, Galingale,
Vinegar,
Verjuice, and Wine, appear constantly in dishes where we should little
expect
them; and even Ale was frequently used in Cookery. Wine is used in
the recipe
for Roast Partridge, on p. 78, and also, as seems more natural to us,
in the
Partridge Stews on pages 9 and 78: it is also used for Brawn in Poivrade
on p.
71. Ale is introduced in the Bowres on p. 8, in the Sops Chamberlain
on p. 11,
and in the Mortrews de Chairon p. 71, and is even used in the Charlette
on p.
17, though Milk is also one of the ingredients: both Ale and Wine appear
in the
Maumenny Royal, on p. 22. Ale is also used with the Tench in Bruet
Page ix
on p. 23, in the Whelks and Oysters in Bruet, on the same page, and
in fact
seems to be a characteristic of the Bruets, as most of these dishes
have it as
an ingredient. Ale was also mingled with the water in which the fish
was boiled:
note the Boiled Pike on page 101, the Plaice on page 103, and the Barbel,
p.
104. Stale Ale is used for the Oil Sops on page 12, possibly in place
of
Vinegar. Vinegar is used in the Brawn on pages 11 and 12, in the Numbles
of
Venison on pages 10 and 70, and in the Venison in broth on p. 70: Vinegar
or
Verjuice is added to the Stewed Mutton on page 72, Verjuice to the
Meat Custard
or Pie, on p. 74, and to the Tripe on pages 7 and 18. Here our ancestors
shewed
their wisdom, as the acid served as a corrective to the richness of
the dishes.
Sugar on the other hand is also used with Brawn, see the Blaunche Brawn
on p.
34, and the Fried Brawn on p. 43, and was quite lately taken with it
at St.
John's College, Oxford.
Almond milk was also a constant ingredient of the dishes: see the Brawn
in
Comfit on page 71, and the Sturmye on page 26: it was also used with
fish, as in
the Viande de Cyprus in Lent, on page 28. Both Sugar and Salt are used
in the
Quinade on page 27, and in the Mortrews of Pork on page 28. Marrow
was then much
more used than at present: note the 300 marrowbones on page 67.
Meats that we do not eat at the present day, or eat but seldom, also
appear in
the Banquets of our ancestors, as Whale, Porpoise, Seal, Swan, Crane,
Heron, and
Peacock; while even the fishy Gull was eaten. One would imagine that
Sturgeon
was then more plentiful, to judge by the recipes for its cookery.
Stockfish(Note: See Glossary.) was of course much more in vogue, from
the
difficulty of obtaining fresh fish. We may suppose that the Pudding
of Capon
Neck on page 41, and the Pudding of Swan Neck on page 61, were dainties.
It
would appear, from page 67, that Oxen were salted whole, while, to
descend to
the other end of the scale, small birds were eaten, as they still are
in France
(see the recipe on page 9, and the Royal Banquet on page 58). Our flaming
Christmas Pudding is recalled by the Viande Ardente in the Banquet
on page 61.
Page x
Some of the designs, or Subtleties, exposed on the Tables, as ornament,
were of
rather an ambitious character; far more so than most of those mentioned
on pages
57, 58, etc. These were devices in sugar and paste, and apparently
in jelly, and
were, at any rate at times, made to be eaten. Those displayed at the
Enthronement of Abp. Warham in 1505, must have been of considerable
size, as
their description shews. They represented silvan and hunting scenes,
and one
displayed the interior of an Abbey Church with its various altars.
In other
cases such devices as a ship, fully armed with her ordnance, with the
Barons of
the Cinque Ports on board, or buildings with vanes and towers are exhibited.
A
great Custard, planted, is displayed in a banquet given by Leland in
his
Collectanea. The dishes were also gilt at times, for purpose of display,
as a
Leche Lombard in the same volume; a Peacock also is mentioned with
a gilt nib.
The Subtleties mentioned in this volume are of a much more modest character,
representing simply an Agnus Dei, an Eagle, a Doctor of Law, etc.;
though those
at the Stalling of John Stafford, on page 68, are more complicated.
They seem
both to have preceded the various courses, and also to have closed
them, the
first being called Warners, as giving warning of the entry of a fresh
service.
We will now turn to the Banquets, whose Bills of Fare the Cookeries
give us. The
first of them [p. 57], both in place and importance, is that given
at the
Coronation of Henry the Fourth, and it has especial interest in the
fact that a
description of it is in the Chronicles of Froissart. Henry succeeded
the
dethroned Richard II. in 1399, as Froissart says, with the approval
of the
People of England; Richard having previously personally surrendered
his Crown to
him. Stow says that Henry was chosen at Westminster Hall, at a Parliament
there.
The Archbishop of Canterbury, Thomas Arundel, having first preached
a Latin
sermon, on the text, Habuit Jacob benedictionem à patre suo,
a Doctor of Law
stood up, and read an Instrument which averred that Richard by his
own
confession was unworthy to reign, and would resign the Crown to a competent
person. This having been read, the Archbishop advised
Page xi
them to proceed to the election of a new king, and on a vote being
taken, the
whole assembly was in Henry's favour; Richard not having four votes
for him.
Henry then accepted the Crown, but Stow says that he acquired the throne
more by
force than by lawful succession or election.
Henry left the Tower of London, where he was then residing, on Sunday
the 12th
of October, 1399, having previously made forty-six new Knights of the
Bath: he
was dressed in a jacket after the German mode. He went to Westminster
to sleep,
and at night bathed, after the fashion of chivalry; next morning, Monday
the
13th, and St. Edward's day, he confessed himself and heard three Masses,
preparatory to his Coronation. The Prelates and Clergy then came in
procession
from the Abbey, and escorted him thither, the return procession entering
the
sacred place at about nine o'clock in the morning. The Lord Mayor with
chosen
Citizens of London, were in the Procession, clothed alike in red. Cloth
was laid
down for the king's passage, and the Abbey was also laid with cloth.
Henry was
under a Canopy of blue silk, according to Froissart, but Holinshed
makes it of
Cloth of Gold, with a golden bell jingling at each corner; the Canopy
was borne,
says Holinshed, by sixteen Barons of the Cinque Ports, four to each
Staff,
though Froissart again differs, noting that it was borne by only four
Burgesses,
Dover ones. Holinshed is more likely right. We may suppose that these
were the
actual bearers of the Canopy: Stow, however, tells us that there were
four
other, apparently honorary bearers--the Dukes of York, Surrey, Aumarle,
and the
Earl of Gloucester. The Burgesses had as fees Canopy, bells, and staves.
Preparatory to the Coronation and Banquet, Officials had been appointed
on
October 4th. The Earl of Northumberland was High Constable, and as
holding the
Isle of Man, bore on the king's left at the Coronation a naked sword,
called
Lancaster's Sword, with which Henry was girt when crowned; the Earl
of Somerset
carried a sword before the king, and Thomas Beauchamp, Earl of Warwick,
bore a
third sword, by inherited right, and was also Pantler: the
Page xii
Earl of Westmoreland was Marshal. Sir Thomas Erpingham was Lord Chamberlain,
and
furnished the monarch with water for his hands, both before and after
the
Banquet, having as fee the Basin, Ewer, Towels, etc. The Earl of Somerset
was
Carver, in right of his Earldom of Lincoln, and Sir Wm. Argentine,
by reason of
his tenure of the Manor of Wilmundale, or Wymondley, Herts, served
the king with
the first cup of drink at dinner, and received the silver-gilt Cup
as his fee.
Thomas, Earl of Arundel, was chief Butler, and had the royal goblet
as gift;
Citizens of London, chosen by the City, served in the Hall as attendants
while
Henry banqueted. Lord Latimer was Almoner for the day, the silver money
being in
a fine linen cloth; whilst William le Venour had the honour of making
wafers for
the king: Edmond Chambers was larderer, and Lord Grey of Ruthyn was
Naperer (see
post).
Henry took his seat on a throne that stood on a scaffold covered with
crimson
cloth, and was then proclaimed king from the four corners of it by
the
Archbishop of Canterbury, who asked the consent of the people: his
words were
greeted with shouts of "Aye!" Henry was then stripped naked to his
shirt
previous to anointing, and was anointed in six places, as Froissart
says, the
head, breast, shoulders, back, and hands: he was afterwards dressed
in deacon's
clothes, with shoes of crimson velvet, and wore spurs without rowels.
The Sword
of Justice was next drawn and blessed, and given to the King, who returned
it to
the scabbard: it was then girt about him by the Prelate, by whom the
Crown of
St. Edward was also placed on his head. Lord Furnivall, as holding
the Manor of
Farnham, gave the King his right-hand glove, and supported his arm
while he held
the sceptre. Henry quitted the Abbey when Mass was over and returned
to
Westminster Hall, where the Banquet was given.
At the Banquet the King sat at the first table, and at the Royal board
were the
two Archbishops and seventeen Bishops: at the bottom of the table was
the Earl
of Westmoreland with the Sceptre. The King was served by the Prince
of Wales,
who carried the Sword of Mercy, and on the opposite side by the Constable,
bearing the
Page xiii
Sword of Justice. At the second table sat the five great Peers of England,
probably the Dukes of Lancaster, York, Aumarle, Surrey,(Note: Thomas
Holand,
Duke of Surrey, is said to have been deprived of his Dukedom on Oct.
6th 1399,
and was soon afterwards beheaded. Stow however writes as above.)and
Exeter: at
the third table were the principal Citizens of London, apparently the
Lord Mayor
and Aldermen, whose table was at the left of the Royal table. The Barons
of the
Cinque Ports sat at a table on the right of the King: at another table
sat the
newlycreated Knights; while all Knights and Squires of Honour sat at
a sixth.
When the Feast was half over, the Champion, Sir Thos. Dymock, entered
the Hall
in full armour, mounted on a horse barded with crimson housings. He
was equipped
for Wager of Battle, and preceded by another Knight, bearing his lance,
and
himself carried a drawn sword, and had by his side a naked dagger.
The Champion
presented a paper to the King, which affirmed that he was ready to
offer combat
to any Knight or Gentleman who dared maintain that Henry was not a
lawful
sovereign. By the King's orders Heralds proclaimed this Challenge in
six
different parts of the Hall and City, without gainsaying. The Champion
received
as his fee one of the best horses in the Royal Stable, with saddle
and
trappings, and one of the best suits of armour. When Henry had dined,
and
partaken of wine and spices, he withdrew to his private apartments,
whither the
Lord Mayor brought him a Cup of gold filled with wine, taking it again
as his
fee, together with a second cup that had contained water to allay the
wine.
Next follows, on page 58, the Banquet given at the King's second marriage,
in
1404. Henry, when Earl of Derby, had married Mary, the younger daughter
and
coheiress of Humphrey de Bohun, Earl of Hereford and Northampton, who
died in
1394. His second wife, in whose honour the feast was given, was Joan
of Navarre,
widow of John de Montfort, Duke of Brittany. She landed a few days
previously at
Falmouth, and was married in Winchester Cathedral on the 7th of February:
the
Banquet was possibly in the Hall of
Page xiv
the Castle, which still remains. She was crowned at Westminster on
the 28th of
the same month, and survived her husband.
Fabyan's Chronicle gives an account of the Feast at the Coronation
of the Queen
of Henry V., which took place on Feb. 24th, 1420, being St. Matthew's
Day; for
which reason the Bill of Fare was entirely Fish, with the exception
of Brawn
with Mustard in the first Course. The Queen, at table, had the Archbishop
of
Canterbury on her right, and Henry Cardinal of Winchester on her left.
The Duke
of Gloucester had charge of the Banquet, and stood bareheaded before
the Queen,
while Sir Richard Neville was Carver. The brother of the Earl of Suffolk
was
cup-bearer, Sir John Stewart, Sewer, and Lord Clifford, Panterer; and
Lord Grey
of Ruthyn was again Naperer. The Barons of the Cinque Ports were at
the head of
the table on the right of the Queen, towards St. Stephen's Chapel,
and the
Bowchiers of the Chancery (? the Proctors) were below them at the same
table: at
a table on the Queen's left sat the Lord Mayor and Aldermen of London.
The
Bishops were at the head of the table next to that at which the Barons
of the
Cinque Ports sat, and the Ladies had a table next to the Lord Mayor's
table. The
Feast, as usual, was of three Courses, which were of the same character.
Whale
was served in the first Course: in the second was a Leche damask with
the king's
motto flourished on it, which was Vne sanz plus; meaning of course
the Queen. In
the third Course was Porpoise, and in this Course was a subtlety of
a Tiger
looking into a Mirror, with a man on horseback fully armed, grasping
a Tiger's
whelp.
Henry the Sixth's Coronation Feast is also mentioned in Fabyan: like
the others,
it was in Westminster Hall, and was also of three Courses. In the first
Course
was a Viande royale planted with lozenges of gold, and a Custard Royal
with a
leopard of gold sitting thereon. There was a Peacock enhackled in the
second
Course: in the third was a Baked meat like a shield, quartered red
and white,
and set with gilt lozenges and Borage flowers. There was a subtlety
both before
and after this Course, the last one representing the
Page xv
Virgin and Child, with St. George and St. Denis kneeling on either
side, and
presenting to the Queen a figure of Henry with the following ballad
in his
hand:-- "O blessyd Lady, Cristes moder dere,
"And thou, seynt George! that called art her knyght;
"Holy seynt Denys, O marter most entere,
"The sixt Henry here present in your syght,
"Shedyth,(Note: Imperative.) of your grace, on him your heuenly lyght:
"His tender youth with vertue doth(Note: Imperative: make advance,
in this case.
) auaunce,
"Borne by discent, and by tytle of ryght,
"Iustly to reygne in Englande and in Fraunce."
It is uncertain who the Lord de la Grey was, whose Banquet follows [p.
59]: if,
however, the feasts are given in chronological order, the date can
be assigned
within a given period. Holinshed mentions a Lord Reginald Grey of Ruthyn
that
was Naperer(Note: He provided the table-linen.) at Henry the Fourth's
Coronation, on account of a manor that he held, and who bore the great
spurs
before Henry IV., by right of inheritance from the Earl of Pembroke.
He is also
mentioned above, on the previous page, and may be the person in question.
Next follows [p. 60] the Feast of Richard Fleming, Bishop of Lincoln
from 1420
to 1431: he was Canon of York when preferred to the Bishopric. As Bishop
he
exhumed and burnt the bones of Wycliffe, in accordance with the sentence
of the
Council of Constance, in 1425. A dinner of John Chandler, Bishop of
Salisbury
from 1417 to 1426, follows the above [p. 60], and was given at his
entrance on
the episcopate.
Then follows [p. 61] an Entertainment given on the 4th of December,
1424, on the
occasion of the funeral of Nicholas Bubwith, Bishop of Bath and Wells.
He was
originally Bishop of London, for only a short time, and was transferred
to
Salisbury in 1407, and in the same year shifted to Bath and Wells.
He was
present at the Council of Constance. He built the north tower and a
chantry in
the Cathedral of Wells, he also founded an almshouse at Wells.
Page xvi
It will be noticed with regard to this Dinner, that a separate fare
of Fish was
provided for the Clergy, doubtless on account of the melancholy occasion.
On page 62 is a festival given by John Stafford, Bishop of Bath and
Wells, on
the occasion of induction into his Episcopate, September 16th, 1425.
He was born
at Hook in the parish of Abbotsbury, Dorset, close to the Chesil Bank,
and was
descended from a collateral branch of the Stafford family. His father
was Sir
Humphrey Stafford, Sheriff of Somerset and Dorset, and his mother was
Elizabeth
Dyrham, relict of Sir John Maltravers. He was educated at Oxford, and
first
practised in the Ecclesiastical Courts, afterwards entering holy orders.
He
became Archdeacon of Salisbury in 1419, and was made Chancellor of
England,
according to Stow about the 12th of Henry VI., 1434, according to Hook
in 1421.
In 1422 he was Dean of St. Martin's Le Grand at Charing Cross: he was
also
Keeper of the Privy Seal, and Lord High Treasurer to Henry VI. He got
the
Bishopric of Bath and Wells, as stated above, in 1425, and in 1443
was
translated to the Archbishopric of Canterbury, on the nomination of
Pope
Eugenius IV., to whom he had been recommended by Chichele, his predecessor.
The
Banquet that he gave on being made Archbishop is at page 68, and he
gave quite a
different Bill of Fare on that occasion. He officiated at the marriage
of Henry
VI. with Margaret of Anjou in 1445, and also crowned that Queen. He
was a
Statesman, and was instrumental in the dispersion of Jack Cade's forces:
curiously enough he also engaged in trade. He died at Maidstone, May
25th, 1452,
and was buried at Canterbury in the Martyrdom.
The last Feast in Harleian MS. 279 [p. 63], is one given at the wedding
of the
Earl of Devonshire, and is without date. Concerning the Earl in question,
Mr.
Cokayne, Norroy King at Arms, has been kind enough to supply the following
note,
through Dr. Furnivall:--
"Hugh Courtenay, Earl of Devon (or Devonshire), was born 1389, being
aged 30
when he succeeded his father in that Earldom
Page xvii
in 1419. His marriage, with Anne Talbot, was before 1414, and before
he became
an Earl. He died 1422.
"His son is probably the Earl you want, viz. Thomas Courtenay, Earl
of Devon,
born 1414 (being aged 8 in 1422), who became Earl on his father's death
in 1422.
He married Lady Margaret Beaufort, second daughter of John, Earl of
Somerset,
probably about 1431, when he would be but 17, but certainly before
1432, when
their son Thomas, (aged 26 at his father's death in 1458,) was born.
Lady
Margaret's eldest brother was born 1401, and her eldest sister Joan,
Queen of
Scotland, was married in 1423, so that she probably was quite as old
as, if not
older than her husband."
The remaining Festival [p. 67] is that given to Richard the Second
by the Bishop
of Durham, at Durham House, London, on the 23rd of September, 1387.
The Bishop
that feasted the King was John Forham, or Fordham, who held the Bishopric
from
1381 to 1388, having previously occupied the See of Ely. He was one
of Richard's
evil counsellers, and held the Office of Lord High Treasurer, but was
discharged
of it in 1386. He was among the Lords that rebelled against the King
in 1388,
but was not imprisoned, though in that year he was deprived of his
See, and
permitted to retire to his old Bishopric, which was of far less dignity.
The Editor must add, that he has to thank Dr. Furnivall for most kindly
collating the text with that of both the MSS., and he has also to thank
him for
some hints and information. He has, besides, to thank the Rev. A. L.
Mayhew for
criticizing the glossary, and for furnishing him with some old French
derivations, etc.
OXFORD, Nov. 1888.
Page xviii
[Readings of Ashmole MS. 1439]
The Ashmole MS. gives, by collation, the following variations and additions,
but
a sheet or two of it is missing in the third part.
[Pt. I, No. vi, line 3,] "sette," not sethe, also in [viij,
p. 7, line 3. ]
[xii, p. 8, line 1,] A. adds, after "þer-to," "temper
hit with alle: take
raysons of corance clene wasshid: put þem þer-to."
[xiiij, line 5,] A. reads "styue," i.e. stew, not stere: rightly.
[xxiiij, Title,] A. "Brawne gruelle"; line 2, "pricke it."
[xxxiij, line 5,] after Salt is added "then cut fair brewis,
and dresse theym
yn disshes, & cast þe lire theron."
[xxxv, page 13, line 1,] "leche them in faire gobettis, and
pike out the core,
and cast."
[xlv, line 4,] "stue," altered from "streyne," for stere.
[xlviij, line 2,] after Roysouns, A. adds "þerto, raisons";
rightly.
[lij, line 6,] A. reads "sode in, and stepe þer-on," making
sense.
[lxvij,] instead of [mynce], A. has "larde," i.e. "cut in thin
slices."
[lxxx,] after clene, A. adds, "and sethe þem."
[lxxxiiij, line 6,] "cleue," before nowt; making sense.
[lxxxvij, line 7,] after is, "& confeccions or chare de
quynce a good
quantite," inserted.
[Cix, lines 1, 2,] "and lete wexe al white," not "an make hem
alle þe whyte."
[Cx,] after Stokkefysshe A. adds, "or of freishe mylwel or codling,"
and reads
"of Plays."
[Cxlv, line 6,] "fro þe holys," rightly.
[Cliiij, line 3,] A. omits sugre, (the "white" means White of
egg,) and in
line 11 reads "a-boue" in place of "aneward."
[Pt. II, viij, last line on p. 35,] "and" after Pepir, making
sense.
[x,] A. reads at line 6, an lat it "clene ouer-renne."
[xij, page 37,] A. adds "þe Ius," after wrynge, and has
no "þe" before grene.
[xiiij, page 37,] "þanne take braw[n] y-broylyd and cast
þer-to," added after
"þer-to," in line 2.
[xvij, page 37, last line,] A. reads, "and so ley hit colde
in þe dysshe, and
þat but a litil, þat vnnethe þe bottumys be
holuyd."
[xxiij, page 39, line 1,] the second salt is not in A.
[xxvij, page 39,] A. reads "al aboute loke þat" it be
ransched; "and lete hit
be wel sodyn," later.
Page xix
[xxviij, page 40,] after Eyroun, "and rawe creme or swete mylke,"
added.
[xxix, page 40,] after Gredelle A. adds, "til hit be broune."
[xxxvij, p. 41,] A. adds "fete," after Piggys, which is required;
and reads
"and moche sauge."
[xxxix, last line on page 41,] A. reads "& do þer-to
a lytil pouder Canelle;"
[xliv, page 42, last line,] after panne, A. adds between lines,
"& let frie
y-nog."
[l, page 44, last line but two,] A. adds "& let hete a litel,"
between lines,
after "þer-on," and in next line adds, "and leche it,
or els al hole," after
vp.
[lx, page 46, line eight,] A. reads "white" before "Sugre,"
not "with-al."
[Pt. III, xvj, page 50, last line,] A. adds, "but lete þe
cofyns," before
bake; making sense.
[xxij, page 51,] no blank.
[xxiij, page 52,] A. adds after cofyn, line 8, "then caste in
the sew rounde
a-boute vppon hym yn þe cofyne," and makes sense.
[Errata]
The Editor did not discover the Ashmole MS. till much of the first
Cookery was
in print, and consequently was unable to make full use of it for purpose
of
collation. The reader will kindly correct the following Errata.
[p. 15, note 4,] read Lozenges in place of "long thin strips."
[p. 17, last line,] dele comma after Almaunden.
[p. 19, l. 4,] put comma after mylke.
[p. 21, l. 14,] read slake Water; 4th line from bottom, read
"if it [cleue]
nowt," with A.
[p. 27, l. 17,] read, "or hony caste þer-to;" with no
semicolon after hony.
[p. 31, 4th line from bottom,] read þrifti.
[p. 48, l. 5,] read "hele þin cofyns."
[p. 49, l. 7,] read "or a bore, or of a Bere:" l. 8, put semicolon
after
"Eyroun;" and dele the semicolon after tyne, reading cyue in
place of that
word, and also in place of the tyne in the line above.
[p. 50, l. 20,] read "for defaute," and before bottom line add,
"but lete þe
cofyns," with A.
[p. 57, Heading 6,] read "ad Episcopatum Bathonensem et Wellensem."
Page [xx]
Page 1
FIFTEENTH CENTURY COOKERY BOOK. I.
HARLEIAN MS. 279, ab. 1420 A.D.
[Contents to Cookery Book I.]
leaf 1.
Incipit li Kalendare de Potages dyuers.
Lange wortys de chare
[No. I. ] [Page 5]
Lange wortys de Pesoun
[ij.] [ 5]
Iouutes
[ iij.] [ 5]
Caboges
[ iiij.] [ 6]
Whyte wortys
[v.] [ 6]
Beff y-stywyd
[vj.] [ 6]
Gruelle a-forcyd
[vij.] [ 6 ]
Venysoun with furmenty
[viij.] [ 6 ]
Trype de Motoun
[ix. ] [ 7 ]
Wardonys in Siryppe
[x.] [7 ]
Froyde Almaundys
[ xj.] [ 7]
Fryit Creme of Almandys
[ xij.] [ 7 ]
Creme y-boylid
[xiij.] [ 8 ]
Quystys Scune
[ xiiij.] [ 8 ]
Bowres
[ xv.] [ 8]
Fylettys in galentyne
[ xvi.] [ 8]
Garbage
[xvij.] [ 9 ]
Pertryche stewyd
[xviij.] [ 9]
Smale birdys y-stewyd
[xix.] [ 9]
Papyns
[xx. ] [ 9]
Blandyssorye
[ xxj.] [ 9 ]
Venyson in brothe
[xxij.] [ 10]
Nomblys of þe venysoun
[xxiij.] [ 10 ]
Drawyn grwelle
[xxiiij.] [10 ]
Balloke brothe
[ xxv.] [ 10 ]
Coleys
[xxvj.] [ 10]
Soupes dorye
[xxvij. ] [11 ]
Soupes Iamberlayne
[xxviij.] [ 11]
Lyode Soppes
[ xxix.] [ 11]
Soupes dorroy
[xxx.] [ 11 ]
Brawun en peuerade
[xxxj.] [ 11 ]
Auter brawune en peuerade
[xxxij.] [12]
Oyle soppis
[xxxiij.] [ 12 ]
Charde wardoun
[xxxiiij.] [12 ]
Perys in composte
[xxxv.] [ 12]
Vele, Kede, or Henne in bokenade
[xxxvj.] [ 13 ]
Autre Vele in bokenade
[ xxxvij. ] [ 13 ]
Storion en broþe
[xxxviij.] [ 13 ]
Oystres in grauy
[xxxix.] [ 13 ]
Oystres in grauy bastard
[xl.] [ 13 ]
Gelyne in dubbate
[xlj.] [ 13 ]
Conyng, Mawlard, in gely or in cyuey
[xlij ] [ 14 ]
Mortrewys of Fysshe
[xliij.] [ 14 ]
Mortrewys de Fleysshe
[ xliiij.] [14 ]
For to make blaunche Perrey
[xlv.] [14 ]
Pommes
[xlvj.] [ 14 ]
Cawdelle Ferry
[xlvij.] [15 ]
Taylowres
[ xlviij.] [ 15 ]
Bryndons
[xlix.] [15 ]
A potage on a Fysshe day
[ l.] [ 15 ]
Cawdel de Almaunde
[lj.] [ 16 ]
Gyngaudre
[ lij.] [ 16 ]
Rapeye
[ liij.] [ 16 ]
Rapeye
[ liiij.] [ 16 ]
Iuschelle of Fysshe
[ lv. ] [ 16 ]
Charlette
[lvj. ] [ 17 ]
Page 2
Charlette a-forcyd ryaly
[No. lvij.] [ Page 17 ]
Let Lory
[lviij.] [ 17 ]
Furmenty with purpaysse
leaf 2.
[ ix.] [17 ]
Trype of Turbut or of Codlyng
[lx.] [18 ]
A gos in hogepotte
[lxj.] [ 18 ]
Conyngys in graueye
[lxij.] [18]
Harys in cyuey
[ lxiij.] [18]
Capon in Consewe
[lxiiij.] [18]
Hennys in bruette
[lxv.] [18]
Bruet Sareson
[lxvj.] [19]
Bruet of Almayne
[ lxvij.] [19]
Bruet of Almaynne in lente
[lxviij.] [19]
Whyte Mortrewys
[lxix.] [19]
Faintempere
[lxx.] [19]
Murrey
[lxxj.] [19]
Talbottys
[lxxij.] [19]
Conyngys in cyuey
[lxxiij.] [20]
Arbolettys
[lxxiiij.] [20]
Spyneye
[lxxv.] [20]
Brasele
[lxxvj.] [20]
Creme de Coloure
[lxxvij.] [20]
Colouryd sew without fyre
[lxxviij.] [20]
Apple mose
[lxxix.] [20]
Salomene
[ lxxx.] [21]
Blaundyssorye
[lxxxj.] [21]
Blamangere
[lxxxij.] [21]
Vyand de cyprys bastard
[lxxxiij.] [21]
Vyand de cyprys ryalle
[lxxxiiij.] [21]
Gaylede
[lxxxv.] [22]
Rys
[lxxxvj.] [22]
Mammenye ryalle
[lxxxvij.] [22]
Mammenye bastard
leaf 2 bk.
[lxxxviij.] [22]
Elys in Gauncely
[lxxxix.] [22]
Hennys in Gauncely
[lxxxx.] [23]
Vyolette
[lxxxxj.] [23]
Oystrys in bruette
[lxxxxij.] [23]
Walkys in bruette
[lxxxxiij.] [23]
Tenche in bruette
[lxxxxiiij.] [23]
Tenche in cyueye
[lxxxxv.] [23]
Tenche in Sauce
[ lxxxxvj.] [23]
Chykonys in bruette
[ lxxxxvij.] [23]
Blamanger of Fysshe
[lxxxxviij.] [23]
Sardeynes
[lxxxxix.] [24]
Roseye
[C.] [24]
Eyroun in poche
[Cj.] [24]
Muskelys in bruette
[Cij.] [24]
Fygeye
[Ciij.] [ 24 ]
Bolas
[Ciiij. ] [24]
Lorey de bolas
[Cv.] [25]
Rapeye of Fleysshe
[Cvj. ] [25]
Sore sengle
[Cvij.] [25]
Prymerose
[Cviij.] [25]
Gelye de chare
[Cix. ] [25]
Gelye de Fysshe
[Cx.] [26]
Tannye
[Cxi. ] [26]
Sturmye
[Cxij.] [26]
Bruette sake
[Cxiij.] [27]
Taylys
[Cxiiij.] [27]
Quynade
[Cxv.] [27]
Blaunche de ferry
[Cxvj.] [27]
Sawge
leaf 3.
[Cxvij.] [28]
Murreye
[Cxviij.] [28]
Vyaunde de cyprys in Lente
[Cxix.] [28]
Whyte Mortrewys of Porke
[Cxx.] [28]
Rapeye
[Cxxj.] [28]
A rede morreye
[Cxxij.] [28 ]
Stawberye
[Cxxiij.] [29]
Chyrioun
[Cxxiiij.] [29]
Vyolette
[Cxxv.] [29]
Rede Rose
[Cxxvj.] [29]
Prymerose
[Cxxvij. ] [29]
Flourys of hawþorn
[Cxxviij.] [29]
A potage on a fyssheday
[Cxxix.] [29]
Brues in lente
[Cxxx.] [29]
A potage colde
[Cxxxj.] [30]
Sauke sarsoun
[Cxxxij.] [30]
Rapeye
[Cxxxiij.] [30]
Apple moyle
[Cxxxiiij.] [30]
Applade Ryal
[Cxxxv.] [30]
A potage of Roysonys
[Cxxxvj.] [30]
Chykonys in dropey
[Cxxxvij.] [30]
Pumpes
[Cxxxviij.] [31]
Caudel Ferry departy with a blamanger
[Cxxxix.] [31]
Egredouncye
[Cxl.] [31]
Noteye
[Cxlj.] [31]
Vyaunde Ryal
[Cxlij. ] [32]
Lampreys in galentyne
[Cxliij.] [32]
Chyconys wyth þe brewes
[Cxliiij.] [32]
Blaunche pereye
[Cxlv. ] [32]
Page 3
Ryth so caboges
leaf 3 bk.
[No. Cxlvj.] [Page 33]
Brewes in lentyn
[ Cxlvij.] [33 ]
Whyte pesyn in grauey
[Cxlviij.] [33]
A potage
[Cxlix.] [33]
Caudel owt of lentyn
[Cl.] [33]
Creme bastard
[Clj.] [33]
Capon in salome
[Clij.] [33]
Pompys
[Cliij.] [34]
leaf 4.
Hic incipit Kalendare de Leche Metys.
Brawn in comfyte
[j.] [34]
Blaunche braun
[ ij.] [34]
Pynade
[ iij.] [34]
Gyngere brede
[ iiij.] [35]
Leche Lumbard
[ v. ] [35]
Auter maner leche Lumbard
[vj.] [35]
Soupes of salomere
[vij.] [35]
Lete lardys
[viij.] [35]
Mange moleyn
[ix.] [36]
Vyand de Leche
[x.] [36]
Vyand Leche
[xj.] [36]
Vyand Leche
[xij.] [36]
Vyand leche
[xiij.] [37]
Vyand leche
[xiiij.] [37]
Storioun leche
[xv.] [37]
Chare de wardon leche
[xvj.] [37]
Vyand leche
[xvij.] [37]
Vyand leche
[xviij.] [ 38 ]
Pome dorres
[xix.] [38]
Yrchons
[xx.] [38]
An entrayle
[xxj.] [38]
For to make Floure of Rys
[xxij.] [38]
Pome garne
[xxiij.] [38]
Waffres
[xxiiij.] [39]
Hagws of a schepe
[xxv.] [39]
Franchemyle
[xxvj.] [39]
Apprayler
[xxvij. ] [39]
Cokyntryce
[xxviij.] [40]
Mylke Rostyd
leaf 4 bk.
[xxix.] [40]
Alowys de Beef or Motoun
[xxx.] [40]
To make stekys of Venysoun or Beef
[xxxj.] [40]
A Syrippe pur vn Pestelle
[xxxij.] [40]
Pygge Farcyd
[xxxiij.] [40]
Puddyng of Capoun necke
[xxxiiij.] [41]
Capoun or goos farcyd
[xxxv.] [41]
Pocerounce
[xxxvj.] [41]
Sauoge
[xxxvij.] [41]
A kyde a-force
[xxxviij.] [41]
Eyroun in lente
[xxxix.] [41]
Puddyng of Purpays
[xl.] [42]
Raynollys
[ xlj.] [42]
Froyse in lente
[xlij.] [42]
Payn purdew
[xliij.] [42]
Meselade
[ xliiij.] [42]
Brawn frye
[xlv.] [43]
Longe Fretoure
[xlvj.] [43]
Rapeye
[xlvij.] [43]
Ruschewys in lente
[xlviij.] [43]
Hanoney
[xlix.] [43]
Hagase de Almayne
[l.] [44]
Cryspis
[lj.] [44]
Ruschewys of Marw
[lij.] [44]
Lesynges de chare
[liij.] [44 ]
Fretoure
[liiij.] [44]
Chawettys frye
[lv.] [45]
Tansye
[lvj.] [45]
Froyse out of lentyn
[lvij.] [45]
(Note: [One leaf is missing here; its contents are supplied
from the
text.])[Ryschewys close & Fryez
[lviij.] [45]
Nese Bekys
[lix.] [45]
Mylez in Rapeye
[lx.] [46]
Cruste Rolle
[lxj.] [46]
Chawettys a-forsed
[lxij.] [46]
Fretoure owt of lente
[lxiij.] [46]
Towres
[lxiiij] [46]
Here begynnyth dyuerse bake metis.
Tartes de Chare
[j.] [47]
A-noþer manere
[ij. ] [47]
A-noþer manere
[iij.] [47]
Daryoles
[iiij.] [47]
A-nother manere
[v. ] [47]
Tartes of Fyssche
[vi.] [47]
Page 4
Chawettys
[No. vij.] [Page 48 ]
Chawettys
[viij. ] [48]
Malmenye Furnez
[ix.] [48]
Rapeye
[x.] [48]
Tartes of Frute in lente
[xj. ] [48]
Un vyaunde furne san noum de chare
[ xij.] [49]
Un vyaunde furne san nom de chare
[xiij.] [49]
Pety Pernollys
[xiiij.] [50]
Doucete
[xv.] [50]
Crustade
[xvj.] [50]
Crustade lumbard
[xvij.] [51]
Flathons
[xviij.] [51]
Venyson y-bake
[xix.] [51]
Pety Pernauntes
[xx.] [51]
Quyncis or Wardouns in past
[xxj.] [51]
Lamprouns y-bake
[xxij. ] [51]
Lamprays bake
[xxiij.] [52]
Tartes de chare
[xxiiij.] [52]
Rastons
[xxv.] [52]
Darioles
[xxvj.] [53]
Pye de pare
[xxvij.] [53]
Potrous
[xxviij.] [53] ]
leaf 5.
Flampoyntys bake
[xxix.] [53]
Sew trappe
[xxx.] [54]
Herbelade
[xxxj.] [54]
A Bake Mete
[xxxij.] [54]
A Bake Mete Ryalle
[xxxiij ] [55]
Crustade Ryal
[xxxiiij.] [55]
Crustade
[xxxv.] [55]
Crustade gentyle
[xxxvj.] [55]
Doucettys
[xxxvij.] [55]
Doucettys a-forcyd
[xxxviij.] [55]
Daryole
[xxxix.] [55]
Daryole
[xl.] [56]
Flathons in lente
[ xlj.] [56]
Page 5
FIFTEENTH CENTURY COOKERY BOOK. I.
Ab. 1420 A.D.
leaf 6.
POTAGE DYVERS.
.j. Lange Wortys de chare.--Take beeff and merybonys, and boyle yt
in fayre
water; þan take fayre wortys and wassche hem clene in water,
and parboyle hem in
clene water; þan take hem vp of þe water after þe
fyrst boylyng, an cut þe leuys
a-to or a-þre, and caste hem in-to þe beff, and boyle to
gederys: þan take a lof
of whyte brede and grate yt, an caste it on þe pot, an safron
& salt, & let it
boyle y-now, and serue forth.
.ij. Lange Wortes de pesoun.--Take grene pesyn, an washe hem clene
an caste hem
on a potte, an boyle hem tyl þey breste, an þanne take
hem vppe of þe potte, an
put hem with brothe yn a-noþer potte, and lete hem kele; þan
draw hem þorw a
straynowre in-to a fayre potte, an þan take oynonys, and screde
hem in to or
þre, an take hole wortys and boyle hem in fayre water: and take
hem vppe, an ley
hem on a fayre bord, an cytte on .iij. or iiij., an ley hem to þe
oynonys in þe
potte, to þe drawyd pesyn; an let hem boyle tyl þey ben
tendyr; an þanne tak
fayre oyle and frye hem, or ellys sum fresche broþe of sum maner
fresche fysshe,
an caste þer-to, an Safron, an salt a quantyte, and serue it
forth.
.iij. Joutes.--Take Borage, Vyolet, Malwys, Percely, Yong Wortys, Bete,
Auence,
Longebeff, wyth Orage an oþer, pyke hem clene, and caste hem
on a vessel, and
boyle hem a goode whyle; þan take hem and presse hem on a fayre
bord, an hew hem
ryght smal, an put whyte brede þer-to, an grynd wyth-al; an þan
caste hem in-to
a fayre potte, an gode freshe brothe y-now þer-to þorw
a straynowr, & caste
þer-to .ij. or .iij. Marybonys, or ellys fayre fresche brothe
of beff, and let
hem sethe to-gederys a whyle:
Page 6
an þan caste þer-to Safron, and let hem sethe to-gederys
a whyle, an þan caste
þer-to safron and salt; and serue it forth in a dysshe, an bakon
y-boylyd in
a-noþer dysshe, as men seruyth furmenty wyth venyson.
leaf 6 back.
.iiij. Caboges.--Take fayre caboges, an cutte hem, an pike hem clene
and clene
washe hem, an parboyle hem in fayre water, an þanne presse hem
on a fayre bord;
an þan choppe hem, and caste hem in a faire pot with goode freysshe
broth, an
wyth mery-bonys, and let it boyle: þanne grate fayre brede and
caste þer-to, an
caste þer-to Safron an salt; or ellys take gode grwel y-mad of
freys flesshe,
y-draw þorw a straynour, and caste þer-to. An whan þou
seruyst yt inne, knocke
owt þe marw of þe bonys, an ley þe marwe .ij. gobettys
or .iij. in a dysshe, as
þe semyth best, & serue forth.
.v. Whyte wortes.--Take of þe erbys lyke as þou dede for
jouutes, and sethe hem
in water tyl þey ben neyshe; þanne take hem vp, an bryse
hem fayre on a bord, as
drye as þow may; þan choppe hem smale, an caste hem on
a potte, an ley hem with
flowre of Rys; take mylke of almaundys, an cast þer-to, &
hony, nowt to moche,
þat it be nowt to swete, an safron & salt; an serue it forth
ynne, ryth for a
good potage.
.vj. Beef y-Stywyd.--Take fayre beef of þe rybbys of þe
fore quarterys, an smyte
in fayre pecys, an wasche þe beef in-to a fayre potte; þan
take þe water þat þe
beef was soþin yn, an strayne it þorw a straynowr, an sethe
þe same water and
beef in a potte, an let hem boyle to-gederys; þan take canel,
clowes, maces,
graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge,
an caste
þer-to, an let hem boyle to-gederys; an þan take a lof
of brede, an stepe it
with brothe an venegre, an þan draw it þorw a straynoure,
and let it be stylle;
an whan it is nere y-now, caste þe lycour þer-to, but nowt
to moche, an þan let
boyle onys, an cast safroun þer-to a quantyte; þan take
salt an venegre, and
cast þer-to, an loke þat it be poynaunt y-now, & serue
forth.
.vij. Gruelle a-forsydde.--Take otemele, an grynd it smal, an sethe
it
leaf 7.
wyl,(Note: (wyl = well).) an porke þer-ynne, an pulle of þe
swerde(Note: sward,
rind, skin.) an pyke owt þe bonys, an þan hewe it, an grynd
it smal in a morter;
þan neme þin(Note: thine. ) grwel an do þer-to, þan
strayne it þorw a straynour,
an put it in a potte an sethe it a lytel, an salt it euene(Note: equally.
); an
colour it wyth safroun, an serue forth rennyng.
.viij. Venyson with Furmenty.--Take whete and pyke it clene, and do
it in a
morter, an caste a lytel water þer-on; an stampe with a pestel
tyl it
Page 7
hole(Note: Hull, lose the husks. ); þan fan owt þe holys,(Note:
Hulls; husks. )
an put it in a potte, an let sethe tyl it breke; þan set yt douun,
an sone after
set it ouer þe fyre, an stere it wyl; an whan þow hast
sothyn it wyl, put
þer-inne swete mylke, an seþe it y-fere, an stere it wyl;
and whan it is y-now,
coloure it wyth safron, an salt it euene, and dresse it forth, &
þin venyson in
a-nother dyshe with fayre hot water.
.ix. Trype de Motoun.--Take þe pownche of a chepe, and make it
clene, an caste
it on a pot of boylyng water, an skyme it clene, an gader þe
grece al a-way, an
lat it boyle tyl it be tender; þan ley it on a fayre bord, an
kyt it in smale
pecys of the [correction; sic = MS. they. ] peny brede, an caste it
on an erþen
pot with strong brothe of bef or of moton; þanne take leuys of
þe percely an hew
hem þer-to, an let hem boyle to-gederys tyl þey byn tender,
þan take powder of
gyngere, and verious, þan take Safroun(Note: Added from A. )
an salt, and caste
þer-to, an let boyle to-gederys, an serue in.
.x. Wardonys in syryp.--Take wardonys, an caste on a potte, and boyle
hem till
þey ben tender; þan take hem vp and pare hem, an kytte
hem in to pecys(Note: ?
='in two pieces.' ); take y-now of powder of canel, a good quantyte,
an caste it
on red wyne, an draw it þorw a straynour; caste sugre þer-to,
an put it in an
erþen pot, an let it boyle: an þanne caste þe perys
þer-to, an let boyle
to-gederys, an whan þey haue boyle a whyle, take pouder of gyngere
an caste
þerto, an a lytil venegre, an a lytil safron; an loke þat
it be poynaunt an
dowcet.
leaf 7 bk.
.xj. Froyde almoundys.--Take blake sugre, an cold water, an do hem
to(Note:
two.) in a fayre potte, an let hem boyle to-gedere, an salt it an skeme
it
clene, an let it kele; þan take almaundys, an blawnche hem clene,
an stampe hem,
an draw hem, with þe sugre water thikke y-now, in-to a fayre
vessel: an yf þe
mylke be not swete y-now, take whyte sugre an caste þer-to.
.xij. Fride Creme of Almaundys.--Take almaundys, an stampe hem, an
draw it vp
wyth a fyne thykke mylke, y-temperyd wyth clene water; throw hem on,
an sette
hem in þe fyre, an let boyle onys: þan tak hem a-down,
an caste salt þer-on, an
let hem reste a forlongwey(Note: Other MS. forlange.) or to, an caste
a lytyl
sugre þer-to; an þan caste it on a fayre lynen clothe,
fayre y-wasche an drye,
an caste it al a-brode on þe clothe with a fayre ladel: an let
þe clothe ben
holdyn a-brode, an late all þe water vnder-nethe þe clothe
be had a-way, an
þanne gadere alle þe kreme in þe clothe, an let hongy
on an pyn, and let þe
water droppe owt to(Note: two.) or .iij. owrys; þan take it of
þe pyn, an put it
on a bolle of tre, and caste whyte sugre y-now þer-to, an a lytil
salt; and if
it
Page 8
wexe þikke, take swete wyn an put þer-to þat it be
not sene: and whan it is
I-dressid in the maner of mortrewys, take red anys in comfyte, or þe
leuys of
borage, an sette hem on þe dysshe, an serue forth.
.xiij. Creme Boylede.--Take creme or mylke, & [correction; sic
= MS. or.] brede
of paynemayn, or ellys of tendyr brede, an breke it on þe creme,
or elles in þe
mylke, an set it on þe fyre tyl it be warme hot; and þorw
a straynour þrowe it,
and put it in-to a fayre potte, an sette it on þe fyre, an stere
euermore: an
whan it is almost y-boylyd, take fayre olkys of eyron, an draw hem
þorw a
straynowr, and caste hem þer-to, and let hem stonde ouer the
fyre tyl it boyle
almost, an till [correction; sic = MS. þow. ] it be skylfully(Note:
reasonably.)
þikke; þan
leaf 8.
caste a ladel-ful, or more or lasse, of boter þer-to, an a good
quantite of
whyte sugre, and a litel salt, an þan dresse it on a dysshe in
maner of
mortrewys.
.xiiij. Quystis Scune.--Take a pece of beef or of mutoun, and wyne
and fayre
water, and caste in-to a potte, an late hem boyle, an skeme it wyl
an clene; þan
take quystes, an stoppe hem wyth-in wyth hole pepyr, and marwe, an
þan caste hem
in-to þe potte, an ceuere wyl þe potte, an let hem stere
ryth wyl to-gederys; an
þan take powder gyngere, and a lytel verious an salt, and caste
þer-to, an þanne
serue hem forth in a fayre dysshe, a quyste or to in a dysshe, in þe
maner of a
potage: an whan þowe shalt serue hem forth, take a lytil of þe
broth, an put on
dysshe wyth quystys, an serue forth.
.xv. Bowres.--Take Pypis, Hertys, Nerys, Myltys, an Rybbys of the Swyne;
or
ellys take Mawlard, or Gees, an chop hem smal, and thanne parboyle
hem in fayre
water; an þan take it vp, and pyke it clene in-to a fayre potte,
an caste þer-to
ale y-now, & sawge an salt, and þan boyle it ryth wel; and
þanne serue it forthe
for a goode potage.
.xvj. Fylettys en Galentyne.--Take fayre porke, þe fore quarter,
an take of þe
skyne; an put þe porke on a fayre spete, an rost it half y-now;
þan take it of,
an smyte it in fayre pecys, & caste it on a fayre potte; þan
take oynonys, and
schrede hem, an pele hem (an pyle hem nowt to smale), an frye in a
panne of
fayre grece; þan caste hem in þe potte to þe porke;
þan take gode broth of moton
or of beef, an caste þer-to, an þan caste þer-to
pouder pepyr, canel, clowys, an
macys, an let hem boyle wyl to-gederys; þan tak fayre brede,
an vynegre, an
stepe þe brede with þe same brothe, an strayne it on blode,
with ale, or ellys
sawnderys, and
leaf 8 bk.
salt, an lat hym boyle y-now, an serue it forth.
Page 9
.xvij. Garbage.--Take fayre garbagys of chykonys, as þe hed,
þe fete, þe
lyuerys, an þe gysowrys; washe hem clene, an caste hem in a fayre
potte, an
caste þer-to freysshe brothe of Beef or ellys of moton, an let
it boyle; an
a-lye it wyth brede, an ley on Pepir an Safroun, Maces, Clowys, an
a lytil
verious an salt, an serue forth in the maner as a Sewe.
.xviij. Pertrich stewyde.--Take fayre mary,(Note: Marrow. No. 28, in
Douce MS.,
has myty brothe. ) brothe of Beef or of Motoun, an whan it is wyl sothyn,
take
þe brothe owt of þe potte, an strayne it thorw a straynour,
an put it on an
erþen potte; þan take a gode quantyte of wyne, as þow
it were half, an put
þer-to; þan take þe pertryche, an stuffe hym wyth
hole pepir, an merw,(Note:
Marrow. ) an than sewe þe ventys of þe pertriche, an take
clowys an maces, &
hole pepir, an caste it in-to þe potte, an let it boyle to-gederys;
an whan þe
pertryche is boylid y-now, take þe potte of þe fyre, an
whan thou schalt serue
hym forth, caste in-to þe potte powder gyngere, salt, safron,
an serue forth.
.xix. Smale Byrdys y-stwyde.--Take smale byrdys, an pulle hem an drawe
hem
clene, an washe hem fayre, an schoppe of þe leggys, and frye
hem in a panne of
freysshe grece ryt wyl; þan ley hem on a fayre lynen clothe,
an lette þe grece
renne owt; þan take oynonys, an mynce hem smale, an frye hem
on fayre freysshe
grece, an caste hem on an erþen potte; þan take a gode
porcyon of canel, an
wyne, an draw þorw a straynoure, an caste in-to þe potte
with þe oynonys; þan
caste þe bryddys þer-to, an clowys, an maces, an a lytil
quantyte of powder
pepir þer-to, an lete hem boyle to-gederys y-now; þan caste
þer-to whyte sugre,
an powder gyngere, salt, safron, an serue it forth.
.xx. Papyns.--Take fayre Mylke an Flowre, an drawe it þorw a
leaf 9.
straynoure, an set it ouer þe fyre, an let it boyle a-whyle;
þan take it owt an
let it kele; þan take olkys of eyroun y-draw þorwe a straynour,
an caste þer-to;
þan take sugre a gode quantyte, and caste þer-to, an a
lytil salt, an sette it
on þe fyre tyl it be sum-what þikke, but let it nowt boyle
fullyche, an stere it
wyl, an putte it on a dysshe alle a-brode, and serue forth rennyng.
.xxj. Blandissorye.--Take almaundys, an blawnche hem, an grynde hem
in a morter,
an tempere hem with freysshe broþe of capoun or of beef, an swete
wyne; an if it
be lente or fyssday, take brothe of þe freysshe fysshe, an swete
wyne, an boyle
hem to-gederys a goode whyle; þenne take it up, an caste it on
a fayre lynen
cloþe þat is clene an drye, an draw under þe
Page 10
cloþe, wyth a ladel, alle þe water þat þow
may fynde, ryth as þow makyst cold
creme; þanne take owt of the potte, an caste it in-to a fayre
potte, an let it
boyle; an þanne take brawn of Capoun, an tese it smal an bray
it ina morter: or
ellys on a fyssday take Pyke or Elys, Codlyng or Haddok, an temper
it with
almaun mylke, an caste Sugre y-now þer-to; An þan caste
hem in-to þe potte and
lete hem boyle to-gederys a goode whyle: þenne take it owt of
þe potte alle
hote, an dresse it in a dysshe, as meni [correction; sic = MS. men.
] don cold
creme, an sette þer-on Red Anys in comfyte, or ellys Allemaundys
blaunchid, an
þanne serue it forth for a goode potage.
.xxij. Venyson in Broth.--Take Rybbys of Venysoun, and wasshe hem clene
in fayre
water, an strayne þe same water þorw a straynoure in-to
a potte, an caste þer-to
Venysoun, also Percely, Sawge, powder Pepyr, Clowys, Maces, Vynegre,
and a lytyl
Red wyne caste þere-to; an þanne latte it boyle tyl it
be y-now, & serue forth.
.xxiij. Nomblys of þe venyson.--Take þe Nombles of Venysoun,
an cutte hem smal
whyle þey ben raw; þan take Freysshe broþe, Watere,
an Wyne, of eche a quantyte,
an powder Pepir an Canel, and let hem
leaf 9 bk.
boyle to-gederys tyl it be almost y-now; An þenne caste powder
Gyngere, an a
lytil venegre an Salt, an sesyn it vp, an þanne serue it forth
in þe maner of a
gode potage.
.xxiiij. Drawyn grwel.--Take fayre water an lene Bef, an let hem boyle;
an whan
þe beef hath y-boylid, take it vp an pyke it, an lete it blede
in-to
[correction; sic = MS. blede in-to, repeated. ] a vessel, an þenne
caste þe
blode an þe Fleysshe in-to a potte; an þanne caste þer-to
Otemele, Percely, &
Sawge, an make þer-of an gode grwele; þen draw it þorw
a straynowre, an putte it
on a fayre potte, an let it boyle; þanne caste þer-to Salt;
An if it be nowt
brown y-now, take a litil blode an caste þer-to or it be y-draw,
an make it
broun y-now, an serue it forth.
.xxv. Balloke Brothe.--Take Elys and fle hem, an kytte hem in gobouns,
an caste
hem in-to a fayre potte with fayre water; þan take Percely and
Oynonys, an
schrede hem to-gederys nowt to smal; take Clowes, Maces, an powder
Pepyr, an
caste þer-to a gode porcyon of wyne; þen take est of New
ale an caste þer-to, an
let boyle: an when þe Elys byn wyl y-boylid, take fayre stokfysshe,
an do a-way
þe skyn, an caste þer-to, an let boyle a whyle; þen
take Safroun and Salt, an a
lytil Venegre, an caste þer-to, an serue forth.
.xxvj. Coleys.--Take a gode Capoun an boyle hem tendere, an pyke a-way
Page 11
clene þe bonys an þe Skyn, an bray hym in a morter, an
tempere hym wyth þe same
brothe, an strayne hym þorw a straynoure; þenne take þe
brawn an þe fleysshe, an
a lytil whyte brede, an bray hem alle to-gederys in a morter; þen
take þe lycowr
of þe bonys, an þe skyn, an þe brothe þat þe
Capoun was sothyn ynne, an with al
tempere it, but nowt to þicke; þen put it in a potte, an
let it be al hote, but
let it boyle for no þing; an caste þer-to a litil powder
of Gyngere, Sugre an
Salt. An if it be on a fyssheday, take Haddok, Pyke, Tenche, Rege,
Codlynd, an
pyke a-way þe bonys
leaf 10.
an tempere wyth almaunde mylke; an make it hot, an caste þer-to
Sugre an Salt,
an serue forth.
.xxvij. Soupes dorye.--Take gode almaunde mylke y-draw wyth wyn, an
let hem
boyle to-gederys, an caste þer-to Safroun an Salt; an þan
take Paynemayn, an
kytte it an toste it, an wete it in wyne, an ley it on a dysshe, an
caste þe
syrip þer-on. And þan make a dragge of powder Gyngere,
Sugre, canel, Clowes,
Maces, an caste þer-on When it is y-dressid, an serue þanne
forth for a potage
gode.
.xxviij. Soupes Jamberlayne.(Note: Chamberlain.)--Take Wyne, Canel,
an powder of
Gyngere, an Sugre, an of eche a porcyoun, þan take a straynoure
& hange it on a
pynne, an caste ale þer-to, an let renne twyis or þryis
throgh, tyl it renne
clere; an þen take Paynemaynne an kyt it in maner of brewes,
an toste it, an
wete it in þe same lycowre, an ley it on a dysshe, an caste blawnche
powder
y-now þer-on; an þan caste þe same lycour vp-on þe
same soppys, an serue hem
forth in maner of a potage.
.xxix. Lyode Soppes.--Take Mylke an boyle it, an þanne take olkys
of eyroun
y-tryid fro þe whyte, an draw hem þorwe A straynoure, an
caste hem in-to þe
mylke, an sette it on þe fyre an hete it, but let it nowt boyle;
an stere it wyl
tyl it be somwhat þikke; þenne caste þer-to Salt
& Sugre, an kytte fayre
paynemaynnys in round soppys, an caste þe soppys þer-on,
an serue it forth for a
potage.
.xxx. Soupes dorroy.--Shere Oynonys, an frye hem in oyle; þanne
take Wyne, an
boyle with Oynonys, toste whyte Brede an do on a dysshe, an caste þer-on
gode
Almaunde Mylke, & temper it wyth wyne: þanne do þe
dorry a-bowte, an messe it
forth.
leaf 10 bk.
.xxxj. Brawn en Peuerade.--Take Wyne an powder Canel, and draw it þorw
a
straynour, an sette it on þe fyre, and lette it boyle, an caste
þer-to Clowes,
Maces, an powder Pepyr; þan take smale Oynonys al hole, an
Page 12
par-boyle hem in hot watere, an caste þer-to, and let hem boyle
to-gederys; þan
take Brawn, an lesshe it, but nowt to þinne. An if it sowsyd
be, lete it stepe a
whyle in hot water tyl it be tendere, þan caste it to þe
Sirip; þen take
Sawnderys, an Vynegre, an caste þer-to, an lete it boyle alle
to-gederys tyl it
be y-now; þen take Gyngere, an caste þer-to, an so serue
forth; but late it be
nowt to þikke ne to þinne, but as potage shulde be.
.xxxij. Auter brawn en peuerade.--Take myghty brothe of Beef or of
Capoun, an
þenne take clene Freysshe Brawn, an sethe it, but not y-now;
An if it be
Freysshe Brawn, roste it, but not I-now, an þan leche it in pecys,
an caste it
to þe brothe. An þanne take hoole Oynonys, & pylle
hem, an þanne take Vynegre
þer-to, and Canelle, and sette it on þe fyre, an draw yt
þorw a straynoure, and
caste þer-to; þen take Clowys, Maces, an powder Pepyr,
an caste þer-to, and a
lytil Saunderys, an sette it on þe fyre, an let boyle tylle þe
Oynonys an þe
Brawn ben euyne sothyn, an nowt to moche; þan take lykoure y-mad
of Bred an
Vinegre an Wyne, an sesyn it vp, an caste þer-to Saffroun to
make þe coloure
bryth, an Salt, an serue it forth.
.xxxiij. Oyle Soppys.--Take a gode quantyte of Oynonys, an mynse hem
not to
smale, an sethe in fayre Water: þan take hem vp, an take a gode
quantite of
Stale Ale, as .iij. galouns, an þer-to take a pynte of Oyle fryid,
an caste þe
Oynonys þer-to, an let boyle alle to-gederys a gode whyle; then
caste þer-to
Safroune, powder Pepyr, Sugre, an Salt, an serue forth alle hote as
tostes,
leaf 11.
as in þe same maner for a Mawlard & of a capon, & hoc
qure.(Note: 'look for
this; see this,' generally q.v.)
.xxxiv. Chardewardon.--Take Pere Wardonys, an sethe hem in Wyne or
in fayre
water; þan take an grynd in a morter, an drawe hem þorwe
a straynoure wyth-owte
ony lycoure, an put hem in a potte with Sugre and clarifiyd hony, an
Canel
y-now, an lete hem boyle; þan take it fro þe fyre, an let
kele, an caste þer-to
olkys of Raw eyroun, tylle it be þikke; & caste þer-to
pouder Gyngere y-now, an
serue it in manere of Fysshe;(Note: For Rys; see Douce MS. No. 53,
and the end
of this recipe. A. also reads fische. ) an if if it be in lente, lef
þe olkys of
Eyroun, & lat þe remenaunt boyle so longe tylle it be þikke,
as þow it had be
temperyd wyth þe olkys, in þe maner of charde quynce; an
so serue hem in maner
of Rys.
.xxxv. Perys en Composte.--Take Wyne an Canel, & a gret dele of
Whyte Sugre, an
set it on þe fyre & hete it hote, but let it nowt boyle,
an draw it þorwe a
straynoure; þan take fayre Datys, an pyke owt þe stonys,
an leche hem alle
þinne, an caste þer-to; þanne take Wardonys, an pare
hem and sethe hem,
Page 13
an leche hem alle þinne, & caste þer-to in-to þe
Syryppe: þanne take a lytil
Sawnderys, and caste þer-to, an sette it on þe fyre; an
if þow hast charde
quynce, caste þer-to in þe boyling, an loke þat it
stonde wyl with Sugre, an wyl
lyid wyth Canel, an caste Salt þer-to, an let it boyle; an þan
caste yt on a
treen vessel, & lat it kele, & serue forth [correction; sic
= f ] .
.xxxvj. Vele, kede, or henne in Bokenade.--Take Vele, Kyde, or Henne,
an boyle
hem in fayre Water, or ellys in freysshe brothe, an smyte hem in pecys,
an pyke
hem clene; an þan draw þe same brothe þorwe a straynoure,
an caste þer-to
Percely, Sawge, Ysope, Maces, Clowys, an let boyle tyl þe flesshe
be y-now; þan
sette it from þe fyre, & a-lye it vp with raw olkys of eyroun,
& caste þer-to
pouder Gyngere, Veriows, Safroun, & Salt, & þanne serue
it forth for a gode
mete.
leaf 11 bk.
.xxxvij. Autre Vele en bokenade.--Take Vele, an Make it clene, and
hakke it to
gobettys, an sethe it; an take fat brothe, an temper vp þine
Almaundys þat þou
hast y-grounde, an lye it with Flowre of Rys, and do þer-to gode
powder of
Gyngere, & Galyngale, Canel, Maces, Quybybis, and Oynonys y-mynsyd,
& Roysonys
of coraunce, & coloure yt wyth Safroun, and put þer-to þin
Vele, & serue forth
[correction; sic = f ] .
.xxxviij. Storion in brothe.--Take fayre Freysshe Storgeoun, an choppe
it in
fayre water; þanne take it fro þe fyre, an strayne þe
brothe þorw a straynoure
in-to a potte, an pyke clene þe Fysshe, an caste þer to
powder Pepir, Clowes,
Maces, Canel; & þanne take fayre Brede, and stepe it in þe
same lycowre, & caste
þer-to, an let boyle to-gederys, & caste þen Safroun
þer-to, Gyngere, an Salt, &
Vynegre, & þanne serue it forth ynne.(Note: i.e. into the
dining-room. )
.ixl.(Note: i.e. i from xl. ) Oystres en grauey.--Take gode Mylke of
Almaundys,
an drawe it wyth Wyne an gode Fysshe broþe, an sette it on þe
fyre, & let boyle;
& caste þer-to Clowes, Maces, Sugre an powder Gyngere, an
a fewe parboylid
Oynonys y-mynsyd; þan take fayre Oystrys, & parboyle hem
in fayre Water, & caste
hem þer-to, an lete hem boyle to-gederys; & þanne serue
hem forth.
.xl. Oystrys in grauy bastard.--Take grete Oystrys, an schale hem;
an take þe
water of þe Oystrys, & ale, an brede y-straynid, an þe
water also, an put it on
a potte, an Gyngere, Sugre, Saffron, powder pepir, and Salt, an let
it boyle
wyl; þen put yn þe Oystrys þer-to, and dresse it
forth.
.xlj. Gelyne in dubbatte.--Take an Henne, and rost hure almoste y-now,
an choppe
hyre in fayre pecys, an caste her on a potte; an caste þer-to
Freysshe broþe, &
half Wyne, Clowes, Maces, Pepir, Canelle, an stepe it with
Page 14
þe Same broþe, fayre brede & Vynegre: an whan it is
y-now, serue it forth.
leaf 12.
.xlij. Conyng, Mawlard, in gely or in cyuey.--Take Conynge, Hen, or
Mawlard, and
roste hem alle-most y-now, or ellys choppe hem, an frye hem in fayre
Freysshe
grece; an frye myncyd Oynenons, and caste alle in-to þe potte,
& caste þer-to
fayre Freysshe brothe, an half Wyne, Maces, Clowes, Powder pepir, Canelle;
þan
take fayre Brede, an wyth þe same brothe stepe, an draw it þorw
a straynoure
wyth vynegre; an whan it is wyl y-boylid, caste þe lycoure þer
to, & powder
Gyngere, & Salt, & sesyn it vp an serue forth [correction;
sic = f ] .
.xliij. Mortrewes of Fysshe.--Take Gornard or Congere, a-fore þe
navel wyth þe
grece (for be-hynde þe navel he is hery(Note: Hairy. ) of bonys),
or Codlyng, þe
lyuer an þe Spaune, an sethe it y-now in fayre Water, and pyke
owt þe bonys, and
grynde þe fysshe in a Morter, an temper it vp wyth Almaunde Mylke,
an caste
þer-to gratyd brede; þan take yt vp, an put it on a fayre
potte, an let boyle;
þan caste þer-to Sugre and Salt, an serue it forth as other
Mortrewys. And loke
þat þow caste Gyngere y-now a-boue.
.xliiij. Mortrewys de Fleyssh.--Take Porke, an seþe it wyl; þanne
take it vppe
and pulle a-way þe Swerde,(Note: Rind, skin. ) an pyke owt þe
bonys, an hakke it
and grynd it smal; þenne take þe sylf brothe, & temper
it with ale; þen take
fayre gratyd brede, & do þer-to, an seþe it, an coloure
it with Saffroun, & lye
it with olkys of eyroun, & make it euen Salt, & caste pouder
Gyngere, a-bouyn on
þe dysshe.
.xlv.--For to make Blawnche Perrye.--Take þe Whyte of the lekys,
an seþe hem in
a potte, an presse hem vp, & hacke hem smal on a bord. An nym gode
Almaunde
Mylke, an a lytil of Rys, an do alle þes to-gederys, an seþe
an stere it wyl, an
do þer-to Sugre or hony, an dresse it yn; þanne take powderd
Elys, an seþe hem
in fayre Water, and broyle hem, an kytte hem in long pecys. And ley
.ij. or
.iij. in a dysshe, and putte þin(Note: Thine.) perrey in a-noþer
dysshe,
leaf 12 bk.
an serue þe to dysshys to-gederys as Venysoun with Furmenty.
.xlvj. Poumes.--Take fayre buttys of Vele & hewe hem, and grynd
hem in a morter,
& wyth þe olkys of eyroun, & with þe whyte of eyroun;
an caste þer-to powder
Pepyr, Canel, Gyngere, Clowys powþer, & datys y-mynced, Safroun,
& raysonys of
Coraunce, an sethe in a panne wyth fayre water, an let it boyle; þan
wete þin
handys in Raw eyroun, þan take it an
Page 15
rolle it in þin hondys, smaller or gretter, as þow wolt
haue it, an caste it
in-to boyling water, an let boyle y-now; þan putte it on a Spete
round, an lete
hem rosty; þen take flowre an olkys of eyroun, an þe whyte,
an draw hem þorwe a
straynowre, an caste þer-to pouder Gyngere, an make þin(Note:
Thine. ) bature
grene with þe Ius of Percely, or Malwys, in tyme of ere Whete,
an caste on þe
pommys as þey turne a-boute, & serue forth [correction; sic
= f ] .
.xlvij. Cawdelle Ferry.--Take olkys of eyroun Raw, y-tryid fro the
whyte; þan
take gode wyne, and warme it on þe potte on a fayre Fyre, an
caste þer-on olkys,
and stere it wyl, but let it nowt boyle tylle it be þikke; and
caste þer-to
Sugre, Safroun, & Salt, Maces, Gelofres, an Galyngale y-grounde
smal, & flowre
of Canelle; & whan þow dressyst yn, caste blanke pouder þer-on.
.xlviij. Tayloures.--Take a gode mylke of Almaundys y-draw with Wyne
an Water,
an caste hym in-to a potte, and caste gret Roysouns of corauns, Also
mencyd
Datys, Clowes, Maces, Pouder Pepir, Canel, Safroun, & a gode dele
Salt, & let
boyle a whyle; þan take it and ly(Note: Lye; allay.) it wyth
Flowre of Rys, or
ellys with Brede y-gratyd, & caste þer-to Sugre, & serue
forth lyke Mortrewys, &
caste pouder of Gyngere a-boue y-now.
.xlix. Bryndons.--Take Wyn, & putte in a potte, an clarifiyd hony,
an Saunderys,
pepir, Safroun, Clowes, Maces, & Quybibys, & mynced Datys,
Pynys and Roysonys of
Corauns, & a lytil Vynegre,
leaf 13.
& sethe it on þe fyre; an sethe fygys in Wyne, & grynde
hem, & draw hem þorw a
straynoure, & caste þer-to, an lete hem boyle alle to-gederys;
þan take fayre
flowre, Safroun, Sugre, & Fayre Water, ande make þer-of cakys,
and let hem be
þinne Inow; þan kytte hem y lyke lechyngys,(Note: long
thin strips. ) an caste
hem in fayre Oyle, and fry hem a lytil whyle; þanne take hem
owt of þe panne, an
caste in-to a vesselle with þe Syrippe, & so serue hem forth,
þe bryndonys an þe
Sirippe, in a dysshe; & let þe Sirippe be rennyng, &
not to styf.
.l. A potage on fysshday.--Take an Make a styf Poshote of Milke an
Ale; þan take
& draw þe croddys þorw a straynoure wyth [correction;
sic = MS. with wyth. ]
whyte Swete Wyne, or ellys Rochelle Wyne, & make it sum-what rennyng
an sum-what
stondyng, & put Sugre a gode quantyte þer-to, or hony, but
nowt to moche; þan
hete it a lytil, & serue it forth al a-brode in þe dysshys;
an straw on Canel, &
Gyngere, and if þou haue Blank powder, straw on and kepe it as
[correction; sic
= a ] whyte as yt may be, & þan serue forth [correction;
sic = f ] .
Page 16
.lj. Cawdelle de Almaunde.--Take Raw Almaundys, & grynde hem, an
temper hem vp
with gode ale, and a lytil Water, and draw it þorw a straynoure
in-to a fayre
potte, & late it boyle a whyle: & caste þer-to Safroun,
Sugre, and Salt, & þan
serue it forth al hotte in maner of potage.
.lij. Gyngaudre.--Take þe Lyuerys of Codlyngys, Haddok, Elys,
or þe Hake hed, or
Freysshe Mylwell hedys, þe Pouches, & þe Lyuerys, an
sethe hem in fayre Water;
þan take hem vp on a fayre bord, & mynce smal þe pouches;
þan take gode freysshe
brothe of Samoun, or Turbut, or of Elys, & cast þe mynced
pouches þer-to, &
pouder Pepyr, & let boyle; þan take þe brothe, þe
pouches & þe lyuerys wer
sodoun in, in a stipe(Note: ? meaning. ) or on fayre brede, & draw
þorw a
straynoure, & þan mynce þe lyuer in fayre pecys; &
leaf 13 bk.
whan þe pouches haue boylid, an þe licoure, caste þe
leuer þer-to, an let boyle
a whyle: þan caste þer-to þe lyuerys, Wyne, Venegre,
Safroun, Salt, & late it
boyle a whyle, and serue forth þat rennyng.
.Liij. Rapeye.--Take half Fygys & halfe Roysonys, and boyle hem
in Wyne; þan
bray hem in a morter, an draw wyth the same lycoure þorw a straynoure
so þikke
þat it be stondynge; þanne take Roysons of Corauns, Pynys,
Clowys, Maces, Sugre
of Siprys, an caste þer-to: þan putte it on a potte; þan
take Saunderys a fewe,
Pepir, Canel, an a litel Safroun; an if it be not stondyng, take a
lytil flowre
of Amidons, an draw it þorw a straynwoure, an caste þer-to
Salt, & serue forth
stondyng.
.Liiij. Rapeye.--Take almaundys, an draw a gode mylke þer-of,
and take Datys an
mynce hem smal, an put þer-on y-now; take Raw Appelys, an pare
hem and stampe
hem, an drawe hem vppe with wyne, or with draf of Almaundys, or boþe;
þan caste
pouder of Gyngere, Canel, Maces, Clowes, & caste þer-on Sugre
y-now; þan take a
quantyte of flowre of Rys, an þrowe þer-on, & make
it chargeaunt, an coloure it
wyth Safroun, an with Saunderys, an serue forth; an strawe Canel a-boue.
.lv. Iuschelle of Fysshe.--Take fayre Frye of Pyke, and caste it raw
on a
morter, an caste þer-to gratid brede, an bray hem as smale as
þow mayste; & if
it be to stondyng, caste þer-to Almaunde mylke, an bray hem to-gederys,
an stere
it to-gederys, & caste þer-to a littel Safroun & Salt,
an whyte Sugre, an putte
al in a fayre Treen bolle, & toyle(Note: Twille in Douce MS. )
it to-gederys
wyth þin hond, an loke þat it be not to chargeaunt, but
as a man may pore it out
of þe bolle; and þan take a Chafoure or a panne, an caste
þer-in fayre grauey of
pyke or of Freysshe Samoun, y-draw þorw a straynoure, & sette
Page 17
leaf 14.
it on þe fyre; þanne take fayre Percely an Sawge, an caste
þer-to, an lat it
boyle, an caste þer-to a lytil Safroun an Salt; and whan it hath
y-boylid a
whyle, stere it faste, an caste þe Stuffe þer-to, an stere
it euermore; an whan
alle is oute of þe bolle, caste a litil an a litil in-to þe
chafoure, or þe
panne; stere it soffter an sofftere, tylle it come to-gedere; þan
gader it
to-gederys with a ladelle or a Skymoure, softe, tille it be round to-gedere;
þanne take it fro þe fyre, an sette þe vesselle on
a fewe colys, an late it wexe
styf be hys owne acord; þan serue forth.
.lvj. Charlette.--Take Mylke, an caste on a potte, with Salt and Safroun
y-now;
þan hewe fayre buttys of Calf or of Porke, not to fatte, alle
smal, an kaste
þer-to; þan take Eyroun, þe whyte an the olke, &
draw þorw a straynoure; an whan
þe lycoure ys in boyling, caste þer-to þin Eyroun
and Ale, & styre it tylle it
Crodde; þan presse it a lytil with a platere, an serue forth;
saue, caste þer-on
broþe of Beeff or of Capoun.
.lvij. Charlet a-forcyd ryally.--Take gode Mylke of Almaunde; take
tender Porke,
an hew it smal, an bray it on a morter; take eyroun, an draw þorw
a cloþe;
temper vppe þin flesshe þer-with, an caste on þe
potte; take þe mylke, an sette
it ouer þe fyre; sesyn it wyth Salt an Safroun caste þer-on;
boyle it, an when
yt komyth on hy, a-lye it with wyne, an sette it a-doun; take vppe an
ley it on
a cloþe, an presse it a lytil; ondo it a-en, & caste þer-on
pouder Gyngere,
Galyngale, Sugre y-now; menge it to-gederys, presse it a-aen, seþe
[correction;
sic = MS. seye. ] þe broþe wyl; take styf Almaunde mylke
y-temperyd with
Freysshe brothe, & caste þer-on Saffroun an Sugre y-now,
an a lytil Salt, &
boyle it, þan take and set it owt; leche now þin mete,
& ley þer-of in a dysshe;
take þe sewe, & ley a-boue; take Maces & Sugre, &
caste þer-on, & serue forth
[correction; sic = f ] .
leaf 14 bk.
.lviij. Let lory.--Take Mylke, an sette it ouer þe fyre; take
Salt & Safroun, an
caste þer-to; take Eyroun, þe olke an þe Whyte y-strainyd
a lyte,(Note: lyte =
little.)& caste it þer-to; whan þe Mylke his skaldyng
hote, caste þe stuf
þer-to, an þenne stere yt tyll it crodde; and if þou
wolt haue it a-forsyd with
lyt coste, Take Mylke, & make it skaldyng hote, & caste þer-to
Raw olkes of
Eyroun, Sugre, pouder Gyngere, Clowes, Maces, an let not fully boyle;
& so hote,
dresse it forth, an ley it on þe crodde; & if þou wolt
a-forse it in maner of
charlet, do it in fastyng dayis, & serue it forth.
.lix. Furmenty with purpaysse.--Make þin Furmenty in þe
maner as I sayd be-fore,
saue temper it vp with Almaunden, Mylke, & Sugre, & Safroun,
Page 18
þan take þin Purpays as a Freysshe Samoun, & sethe
it in fayre Water; & when he
is I-sothe y-now, bawde it & leche it [correction; sic = leche
it leche it ] in
fayre pecys, & serue wyth Furmenty in hote Water.
.lx. Trype of Turbut or of Codelynge.--Take þe Mawes of Turbut,
Haddok, or
Codelyng, & pyke hem clene, & skrape hem, & Wasshem clene,
and parboyle hem in
gode Freysshe broþe of Turbut or Samoun, or Pyke; þan kytte
Percely smalle, &
caste þer-to, & kytte þe Mawys of a peny brede, &
caste alle togederys in-to a
potte, & let it boyle to-gederys; & whan þey bin soþin
tendyr, caste þer-to
Safroun, & Salt, & Veryous, & pouder Gyngere, & serue
forth [correction; sic = f
] .
.lxj. A goos in hogepotte.--Take a Goos, & make hure clene, &
hacke hyre to
gobettys, & put yn a potte, & Water to, & sethe to-gederys;
þan take Pepir &
Brennyd brede, or Blode y-boylyd, & grynd y-fere Gyngere &
Galyngale & Comyn, &
temper vppe with Ale, & putte it þer-to; & mynce Oynonys,
& frye hem
leaf 15.
in freysshe grece, & do þer-to a porcyon of Wyne.
.lxij. Conyngys in graueye.--Take Conyngys, & make hem clene, &
hakke hem in
gobettys, & sethe hem, oþer larde hem & Rost hem; &
þanne hakke hem, & take
Almaundys, & grynde hem, & temper hem vppe with gode Freysshe
brothe of Flesshe,
& coloure it wyth Safroun, & do þer-to a porcyon of flowre
of Rys, & do þer-to
þen pouder Gyngere, Galyngale, Canel, Sugre, Clowys, Maces, &
boyle it onys &
seþe it; þen take þe Conyngys, & putte þer-on,
& dresse it & serue it forth.
.lxiij. Harys in Cyueye.--Take Harys, & Fle hem, & make hem
clene, an hacke hem
in gobettys, & sethe hem in Water & Salt a lytylle; þan
take Pepyr, an Safroun,
an Brede, y-grounde y-fere, & temper it wyth Ale; þan take
Oynonys & Percely,
y-mynced smal to-gederys, & sethe hem be hem self, & afterward
take & do þer-to
a porcyon of Vynegre, & dresse in.
.lxiiij. Capoun in consewe.--Take a Capoun, & make hem(Note: ?
for hym; but see
p. 19, No. lxxij. ) clene, & sethe hym in Water, percely, Sauereye
& Salt; &
whan he his y-now, quarter hym; þan grynde Almaundys. & temper
vppe wyth þat
brothe of þe Capoun; or ellys take þe olkys of Eyroun,
& make it chargeaunt, &
strayne þe Almaundys & boyle it; take Sugre a goode porcyoun,
& do þer-yn; &
when it ys y-boylid, ley þe Capoun in þe dysshe, &
put þat Sew a-boue, & strawe
þer-vppe-on Sugre, & send it yn with alman.
.lxv. Hennys in bruette.--Take þe hennys, & skalde hem, &
ope hem, & wasshe hem
clene, & smyte hem to gobettys, & sethe hem wyth fayre porke;
Page 19
þan take Pepyr, Gyngere, & Brede, y-grounde y-fere, and temper
it vppe with þe
same brothe, or ale draft, & coloure it with Safroun, & seþe
it to-gederys, &
serue forth.
.lxvj. Bruette Sareson.--Take Almaundys & draw a gode mylke
leaf 15 bk.
& flowre of Rys, & Porke & Brawen of Capoun y-sode, or
Hennys smale y-grounde, &
boyle it y-fere, & do in-to þe mylke; & þan take
pouder Gyngere, Sugre, & caste
a-boue, an serue forth.
.lxvij. Bruet of Almaynne.--Take Almaundys, & draw a gode mylke
þer-of with
Water; take Capoun, Conyngys or Pertriches; smyte þe Capoun,
or kede, or
Chykonys, Conyngys: þe Pertriche shal ben hol: þan blaunche
þe Fleyssh, an caste
on þe mylke; take larde & mynce it, & caste þer-to;
take an mynce Oynonys &
caste þer-to y-nowe, do Clowes & smal Roysonys þer-to;
caste hol Safroun þer-to,
þan do it to þe fyre, & stere it wyl; whan þe
fleysshe ys y-now, sette it on þe
fyre, an do þer-to Sugre y-now; take pouder Gyngere, Galyngale,
Canel, & temper
þe pouder wyth Vynegre, .& caste þer-to; sesyn it with
salt, & serue forth.
.lxviij. Bruet of Almaynne in lente.--Take fyne þikke Mylke of
Almaundys; take
datys, an mynce hem smal þer-on; take Sugre y-nowe, & straw
þer-on, & a lytil
flowre of Rys; sylt,(Note: ? sprinkle.) & serue forth whyte, &
loke þat it be
rennyng.
.lxix. Whyte Mortrewes.--Take Almaunde Mylke & Floure of Rys, &
boyle it y-fere;
þenne take Capoun & Hennys, & sethe hem and bray hem
as smal as þou may, &
ly(Note: Allay; mix. ) it with an Ey(Note: Egg. ) or to, & also
a-lye it vppe
with þe mylke of Almaundys, & make hem chargeaunt as Mortrewes
schuld be, &
dresse hem forth, & caste Canel a-boue, or Gyngere. Blanke pouder
is best.
.lxx. Fauntempere.--Take Almaunde Mylke, & Floure of Rys,.Sugre,
an gode pouþer
Gyngere, Galyngale, Canel, & gode Erbys, and stampe hem & grynd
hem þorw a
cloþe, & caste þer-to, & boyle yt, an a-lye it
wyth olkys of Eyroun, & make it
more boyle; þan take Maces, Quybibes, & Geloferys, &
caste þer-to whan that þou
schalt dresse it yn.
leaf 16.
.lxxj. Murrey.--Take Porke an Vele, & sethe it, & grynd it,
& draw it with þe
self brothe; þen take bred y-gratyd, & pouder of Gyngere
& of Galyngale, & Hony,
an caste þer-to, & boyle it y-fere; & make it chargeaunt,
& coloure it with
Saunderys & serue forth [correction; sic = f ] .
.lxxij. Talbottys.--Take an Hare, an fle hem clene; þen take
þe blode, & Brede,
an Spycery, an grynde y-fere, & draw it vppe with þe brothe;
Page 20
þan take Wyne or Ale, an cast þer-to, & make gobettys,
& þanne serue it forth.
.lxxiij. Conyngys in cyveye.--Take Conyngys, an fle hem, & seþe
hem, & make lyke
þou woldyst make a sewe, saue alle-to-choppe hem, & caste
Safroun & lyer þer-to,
& Wyne.
.lxxiiij. Arbolettys.--Take Milke, Boter an Chese, & boyle in fere;
þen take
eyroun, & cast þer-to; þan take Percely & Sawge
& hacke it smal, & take pouder
Gyngere & Galyngale, and caste it þer-to, and þan serue
it forth.
.lxxv. Spyneye.--Take þe Flowþerys of Hawthorun; boyle
hem & presse hem, bray
hem smal, temper hem vppe wyth Almaunde Milke, & lye it with Abyndoun(Note:
Amydon.) & Gratyd brede & flowre of Rys; take Sugre y-now &
put þer-to, or Hony
in defawte, & colowre it wyth þe same þat þe
flowrys ben, & serue forth
[correction; sic = f ] .
.lxxvj. Brasele.--Take Dace, Troutys, & Roche, an roste hem on
a gredelle; þan
seþe in Wyne, & caste Veryous þer-to, powder of Gyngere,
& Galyngale, & dresse
it yn.
.lxxvij. Crem de Coloure.--Take an make þicke Milke of Almaundys,
& do it in a
potte, & sethe it ouer þe fyre; þan take a fayre Canvas,
an put it þer-on, &
late renne out þe Water; þen take þe halfyndele,
& put it in a pot of erþe; þen
take the oþer halfyndele, & parte it in to,(Note: Two. )
& make þe half elow, &
do þer-yn Wyn, Sugre, Clowes, Maces, powder of Canelle; take
& grynd a lytel in
a morter;
leaf 16 bk.
þan temper it vppe wyth almaunde mylke, & do euery of hem
in a potte, an loke
þat it be y-like chargeaunt, & sette it ouer þe fyre,
an boyle it a lytyl, an
serue forth.
.lxxviij. Colouryd Sew with-owt fyre.--Take fowre pounde of Almaundys,
& ley in
Water ouer eue, an blanche hem, and on þe morwe grynde hem ryth
wyl, an draw
þer-of a þicke mylke; þan take Rys, and wasshem clene,
an grynd hem wyl, & draw
hem vppe wyth þe Mylke þorw a straynoure, an do it on a
bolle, & parte it in þe
vesselle, an do in al whyte Sugre, an euery vesselle Clowes, Maces,
Quybibes, &
pouder Canelle; An lete þat on party ben whyte, þat oþer
elow, & þat oþer grene
with Percely; And ley of euery a leche(Note: a strip.) in a dysshe,
an loke þat
Mylke be temperyd wyth wyne, an þat [correction; sic = MS. þan.]oþer
with Rede
wyn.
.lxxix. Apple Muse.--Take Appelys an sethe hem, an Serge(Note: Sift.
) hem þorwe
a Sefe in-to a potte; þanne take Almaunde Mylke & Hony, an
caste þer-to, an
Page 21
gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all
in þe potte & lete
hem sethe; & loke þat þou stere it wyl, & serue
it forth.
.lxxx. Salomene.--Take gode Wyne, an gode pouder, & Brede y-ground,
an sugre, an
boyle it y-fere; þan take Trowtys, Rochys, Perchys, oþer
Carpys, oþer alle þese
y-fere, an make hem clene, & aftere roste hem on a Grydelle; þan
hewe hem in
gobettys: whan þey ben y-sothe, fry hem in oyle a lytil, þen
caste in þe brwet;
and whan þou dressist it, take Maces, Clowes, Quybibes, Gelofrys;
an cast
a-boue, & serue forth.
.lxxxj. Blaundysorye.--Take Almaunde Mylke, an flowre of Rys, and brawn
of
Capounys or of hennys, & pouder Gyngere, & boyle it y-fere,
& make it
chargeaunt; an whan þou dressest yn, nym Maces, Quybibes, &
caste a-boue, &
serue forth [correction; sic = f ] .
leaf 17.
.lxxxij. Blamang.(Note: (? Blamanger).)--Take Rys, an lese(Note: pick.
) hem
clene, & wasshe hem clene in flake Water, & þan sethe
hem in Watere, & aftyrward
in Almaunde Mylke, & do þer-to Brawn of þe Capoun aftyrward
in-to a-noþer
almaunde Mylke, an tese it smal sumdele with a pyn, an euer as it wolt
caste(Note: stick. ) þer-to, stere it wel; nym Sugre and caste
þer-to, þen make
it chargeaunt; þen take blawn-chyd Almaundys, an frye hem, an
sette hem a-boue,
whan þou seruyst ynne; & if þou wolt, þou myte
departe hem with a Cawdelle Ferry
y-wreten(Note: Written. )before (Note: [No. xlvij. p. 15, and cxxxix.
p 31]), an
þan serue forth.
.lxxxiij. Vyaund de cyprys bastarde.--Take gode wyne, & Sugre next
Aftyrward, &
caste to-gedere; þenne take whyte Gyngere, and Galyngale, &
Canel fayre
y-mynced; þen take Iuse of Percile & Flowre of Rys, &
Brawn of Capoun & of
Chykonnys I-grounde, & caste þer-to; An coloure it wyth Safroun
& Saunderys, an
a-ly it with olkys of Eyroun, & make it chargeaunt; an whan þou
dressest it yn,
take Maces, Clowes, Quybibes, and straw a-boue, & serue forth.
.lxxxiiij. Vyaund de ciprys Ryalle.--Take þe to del(Note: Two
parts.) olkys of
eyron, þe þridde dele Hony; take Clowes & kutte hem;
take Roysonys, tak brawn of
Capoun, & hewe it smal; caste al in a potte, & lat boyle &
stere it wyl; take
wyne an boyle hem, & make a Syryppe; take of(Note: off. ) þe
potte al a-bowte,
þer as it hangyth, & late it boyle wyl tille it be as chargeaunt
as it may; take
þin þombe(Note: Thumb. ) & pylt(Note: Put.) þer-on,
& if it cleuey, let it
boyle, & if it nowt, sette it owt a-non in a clen bolle, an wete
þin bolle in þe
Syrippe, and caste þin mete þer-on; & whan þow
dressist þi mete, leche it &
caste þin(Note: Thy. ) Syryppe a-bouyn vppe-on, & serue forth.
Page 22
.lxxxv. Gaylede.--Take Almaunde Mylke & Flowre of Rys, & do
þer-to Sugre or
Hony, & Powder Gyngere & Galyngale; þen take figys,
leaf 17 bk.
an kerue hem a-to, or Roysonys y-hole,(Note: ? unstoned. ) or hard
Wastel
y-dicyd(Note: diced, cut into small squares. ) and coloure it with
Saunderys, &
sethe it & dresse hem yn.
.lxxxvj. Rys.--Take a porcyoun of Rys, & pyke hem clene, &
sethe hem welle, &
late hem kele; þen take gode Mylke of Almaundys & do þer-to,
& seþe & stere hem
wyl; & do þer-to Sugre an hony, & serue forth [correction;
sic = f ] .
.lxxxvij. Maumenye ryalle.--Take Vernage, oþer strong Wyne of
þe beste þat a man
may fynde, an putte it on a potte, & caste þer-to a gode
quantyte of pouder
Canelle, & sette it on þe fyre, an if it an hete; & þanne
wrynge it soft þorw a
straynoure, þat þe draf go nowt owte, & put on a fayre
potte, & pyke fayre newe
pynys, & wasshe hem clene in Wyn, & caste a gode quantyte þer-to,
& take whyte
Sugre þer-to, as moche as þe lycoure is, & caste þer-to;
& draw a few Sawnderys
wyth strong wyne þorwe a straynoure, an caste þer-to, &
put alle on on [sic;
correction = In one ] potte, & caste þer-to Clowys, a gode
quantyte, & sette it
on þe fyre, & if it a boyle; þen take Almaundys, &
draw hem with mythty Wyne; &
at þe firste boyle ly it vppe with Ale, & if it a boyle,
& sette it on þe fyre,
and caste þer-to tesyd brawn, (of(Note: In.) defaute of Pertriche
or Capoun,) a
gode quantyte of tryid Gyngere perase,(Note: ? meaning. ) & sesyn
it vppe with
pouder Gyngere, & Salt & Safroun; & if it is to stondyng,
a-ly it with Vernage
or swete Wyne, & dresse it Flat with þe backe of a Sawcere
in þe Vernage or
mythty Wyne, & loke þat þou haue Sugre y-nowe, &
serue forth hote.
.lxxxviij. Mammenye bastarde.--Take a potelle of Clarifiyd Hony, &
a pounde of
Pynys, & a pounde of Roysouns Coraunce, & a pound of Saunderys,
& pouder
canelle, & .ij. galouns of Wyne or Ale, & a pound of Pepir,
& caste alle on a
potte, & skym yt; þan take .iij. pounde of Amyndons, &
a galon of Wyne, & a gode
galon of Venegre, & let stepe vp to-gederys, & draw þorw
a straynoure;
leaf 18.
an whan þe potte boylith, caste þe lycoure þer-to,
an lat it be alle stondyng;
þan take pouder Gyngere, Salt & Safron, an sesyn it vppe,
an serue alle flat on
a dysshe, all hote, an caste pouder Gyngere þer-on, an serue
forth [correction;
sic = f ] .
.lxxxix. Elys in Gauncelye.--Take Elys, an fle hem, & sethe hem
in Water, an
caste a lytil Salt þer-to; þan take Brede y-Skaldyd, an
grynd it, an temper it
with þe brothe an with Ale; þan take Pepir, Gyngere, an
Safroune, an grynd alle
y-fere; þan neme Oynonys, an Percely, an boyle
Page 23
it in a possenet wel, þen caste alle to-gederys, an sethe y-fere
& serue forth
[correction; sic = f ] .
.lxxxx. Hennys in Gauncelye.--Take Hennys, an roste hem; take Mylke
an Garleke,
an grynd it, an do it in a panne, an hewe þin hennys þer-on
with olkys of eyron,
an coloure it with Safroun an Mylke, an serue forth.
.lxxxxj. Vyolette.--Nym Almaunde Mylke, an flowre of Rys, and pouder
Gyngere,
Galyngale, Pepir, Datis, Fygys, & Rasonys y-corven, an coloure
it with Safroun,
an boyle it & make it chargeaunt; an whan þou dressyste,
take þe flowres, an hew
hem, an styre it þer-with; nyme þe braunchys with þe
flowres, an sette a-boue
and serue it Forth.
.lxxxxij. Oystrys in bruette.--Take an schene(Note: for schele. ) Oystrys,
an
kepe þe water þat cometh of hem, an strayne it, an put
it in a potte, & Ale
þer-to, an a lytil brede þer-to; put Gyngere, Canel, Pouder
of Pepir þer-to,
Safroun an Salt; an whan it is y-now al-moste, putte on þin Oystrys:
loke þat
þey ben wyl y-wasshe for(Note: on account of. ) þe schullys:
& þan serue forth.
.lxxxxiij. Walkys(Note: Whelks. ) in bruette.--Take Walkys an sethe
in Ale, þen
pyke hem clene; þan wasshem in Water an Salt be hem-self, &
fyrst wyth Ale &
Salt, an do so whele þey ben slepyr(Note: Slippery; slimy. );
þen putte hem in
leaf 18 bk.
Vynegre, an ley Perceli a-boue, an serue ynne.
.lxxxxiiij. Tenche in bruette.--Take þe Tenche, an sethe hem
& roste hem, an
grynde Pepir an Safroun, Bred and Ale, & tempere wyth þe
brothe, an boyle it;
þen take þe Tenche y-rostyd, an ley hym on a chargeoure;
þan ley on þe sewe
a-boue.
.lxxxxv. Tenche in cyueye.--Take a tenche, an skalde hym, roste hym,
grynde
Pepir an Safroun, Brede an Ale, & melle it to-gederys; take Oynonys,
hakke hem,
an frye hem in Oyle, & do hem þer-to, and messe hem forth.
.lxxxxvj. Tenche in Sawce.--Take a tenche whan he is y-sothe, and ley
him on a
dysshe; take Percely & Oynonys, & mynce hem to-gederys; take
pouder Pepir, &
Canelle, & straw þer-on; take Vynegre, an caste Safroun þer-on,
an coloure it,
an serue it forth þanne alle colde.
.lxxxxvij. Chykonys in bruette.--Take an Sethe Chykonys, & smyte
hem to
gobettys; þan take Pepir, Gyngere, an Brede y-grounde, &
temper it vppe wyth þe
self brothe, an with Ale; an coloure it with Safroun, an sethe an serue
forth.
.lxxxxviij. Blamanger of Fyshe.--Take Rys, an sethe hem tylle they
brekyn, &
late hem kele; þan caste þer-to mylke of Almaundys; nym
Page 24
Perche or Lopstere, & do þer-to, & melle it; þan
nym Sugre with pouder Gyngere,
& caste þer-to, & make it chargeaunt, and þan serue
it forth.
.xxxxix. Sardeyne.--Take Almaundys, & make a gode Mylke of Flowre
of Rys,
Safroun, Gyngere; Canelle, Maces, Quybibe; grynd hem smal on a morter,
& temper
hem vppe with þe Mylke; þan take a fayre vesselle, &
a fayre parte of Sugre, &
boyle hem wyl, & rynsche þin dysshe alle a-bowte with-ynne
with Sugre or oyle,
an þan serue forth.
leaf 19.
.C. Roseye.--Take Almaunde Mylke an flowre of Rys, & Sugre, an
Safroun, an boyle
hem y-fere; þan take Red Rosys, an grynd fayre in a morter with
Almaunde mylke;
þan take Loches, an toyle(Note: Rub, cover. ) hem withFlowre,
an frye hem, & ley
hem in dysshys; þan take gode pouder, and do in þe Sewe,
& caste þe Sewe a-bouyn
þe lochys, & serue forth.
.Cj. Eyron en poche.--Take Eyroun, breke hem, an sethe hem in hot Water;
þan
take hem Vppe as hole as þou may; þan take flowre, an melle
with Mylke, & caste
þer-to Sugre or Hony, & a lytel pouder Gyngere, an boyle
alle y-fere, & coloure
with Safroun; an ley þin Eyroun in dysshys, & caste þe
Sewe a-boue, & caste on
pouder y-now. Blawnche pouder ys best.
.Cij. Muskelys in bruette.--Take þe Muskelys whan þey ben
y-sothe, & pyke owt þe
Muskele of þe schulle, & pyke a-way ye here: þan take
brede, an pepir & Safroun
y-grounde, & temper it vp with þe brothe; & if þou
wolt, a-lye it with Wyne or
with Ale, & serue forth [correction; sic = f ] .
.Ciij. Fygeye.--Take Fygys, an sethe hem tylle þey ben neysshe,
þan bray hem
tylle þey ben smal; þenne take hem vppe an putte hem in
a potte, & Ale þer-to;
þan take Bred y-gratyd, an Pyne hole, & caste þer-to,
& let boyle wyl; & atte þe
dressoure, caste on pouder Canel y-now, & serue forth: & if
þow wolt colour yt
in .iij. maners, þou myt, with Saunderys, Safroun, & of hym-self,
and ley on
pouder y-now, & serue forth [correction; sic = f ] .
.Ciiij. Bolas.--Take fayre Bolasse, wasshe hem clene, & in Wyne
boyle hem þat
þey be but skaldyd bywese, & boyle hem alle to pomppe,(Note:
Pulp. ) & draw hem
þorw a straynoure, & a-lye hem with flowre of Rys, &
make it chargeaunt, & do it
to þe fyre, & boyl it; take it of, & do þer-to
whyte Sugre, gyngere, Clowys,
Maces, Canelle, & stere it wyl to-gederys: þanne take gode
perys,
leaf 19 bk.
& sethe hem wel with þe Stalke, & sette hem to kele,
& pare hem clene, and pyke
owt þe corys; þan take datis, & wasshe hem clene, &
pyke owt þe Stonys, & fylle
hem fulle of blaunche poudere: þan take þe
Page 25
Stalke of þe Perys, take þe Bolas, & ley .iij. lechys
in a dysshe, & sette þin
perys þer-yn.
.Cv. Lorey de Boolas.--Take Bolas, & seþe hem a lytil, &
draw hem þorw a
straynoure, & caste hem in a broþe; & do þer-to
Brede y-gratyd, & boyle y-fere,
& olkys of eyroun y-swengyd, & a-lyid; take Canel, and Galyngale,
Skemyd hony, &
do þer-to, & sethe wyl, & serue forth.
.Cvj. Rapeye of Fleysshe.--Take lene Porke y-sode & y-grounde smalle,
& tempere
it vppe with þe self broþe, & do it in a potte, an
caste þer-to a lytil honye, &
boyle it tyl it be chargeaunt; & a-lye it wyth olkys of Eyroun,
& coloure it
with Saunderys, & dresse forth, and pouder Marchaunt.
.Cvij. Sore Sengle.--Take Elys or Gurnard, & parte hem half in
Wyne, & half in
watere, in-to a potte; take Percely and Oynonys & hewe hem smalle;
take Clowes
or Maces & caste þer-on; take Safroun, & caste þer-to,
& sette on þe fyre, & let
boyle tylle it be y-now; þen sette it a-doun; take poudere Gyngere,
Canelle,
Galyngale, & temper it vppe with Wyne, & cast on þe potte
& serue forth.
.Cviij. Prymerose.--Take oþer half-pound of Flowre of Rys, .iij.
pound of
Almaundys, half an vnce of hony & Safroune, & take þe
flowre of þe Prymerose, &
grynd hem, and temper hem vppe with Mylke of þe Almaundys, &
do pouder Gyngere
þer-on: boyle it, & plante þin skluce(Note: viscous
compound? ) with Rosys, &
serue forth [correction; sic = f ] .
.Cix. Gelye de chare.--Take caluys fete, & skalde hem in fayre
water, an make
hem alle þe whyte. Also take howhys of
leaf 20.
Vele, & ley hem on water to soke out þe blode; þen
take hem vppe, an lay hem on
a fayre lynen cloþe, & lat þe water rennyn out of hem;
þan Skore(Note: Scour. )
a potte, & putte þe Fete & þe Howhys þer-on;
þan take Whyte Wyne þat wolle hold
coloure, & cast þer-to a porcyon, an non oþer lycoure,
þat þe Fleysshe be
ouer-wewyd(Note: See other Cookery, No. 174, wese. ) withalle, &
sette it on þe
fyre, & boyle it, & Skeme it clene; an whan it is tendyr &
boylid y-now, take
vppe þe Fleyshe in-to a fayre bolle, & saue þe lycoure
wyl; & loke þat þow haue
fayre sydys of Pyggys, & fayre smal Chykenys wyl & clene skladdyd
& drawe, & lat
þe leggys an þe fete on, an waysshe hem in fayre water,
& caste hem in þe fyrste
brothe, an sethe it a-en ouer þe fyre, & skeme it clene;
lat a man euermore kepe
it, an blow of þe grauy. An in cas þe lycoure wast(Note:
Waste. ) a-way, caste
more of þe same wyne þer-to, & put þin honde
þer-on; & if þin hond waxe clammy,
it is a syne of godenesse,
Page 26
an let not þe Fleyshe be moche sothe,(Note: boiled. ) þat
it may bere kyttyng;
þan take it vppe, & ley it on a fayre cloþe, &
sette owt þe lycoure fro þe fyre,
& put a few colys vnder-nethe þe vesselle þat þe
lycoure is yn; þan take pouder
of Pepir, a gode quantyte, & Safron, þat it haue a fayre
Laumbere coloure, & a
gode quantyte of Vynegre, & loke þat it be sauery of Salt
& of Vynegre, fayre of
coloure of Safroun, & putte it on fayre lynen cloþe, &
sette it vndernethe a
fayre pewter dysshe, & lat it renne þorw þe cloþe
so ofte tylle it renne clere:
kytte fayre Rybbys of þe syde of þe Pygge, & lay ham
on a dysshe, an pulle of þe
lemys of þe Chykenys, eche fro oþer, & do a-way þe
Skynne, & ley sum in a dysshe
fayre y-chowchyd,(Note: Y-couched; laid. ) & pore þin(Note:
Thine. ) gelye
þer-on, & lay Almaundys þer-on, an Clowys, & paryd
Gyngere, & serue forth.
leaf 20 bk.
.Cx. Gelye de Fysshe.--Take newe Pykys, an draw hem, and smyte hem
to pecys, &
sethe in þe same lycoure þat þou doste Gelye of Fleysshe;
an whan þey ben y-now,
take Perchys and Tenchys, & seþe; & Elys, an kutte hem
in fayre pecys, and
waysshe hem, & putte hem in þe same lycoure, & loke þine
lycoure be styf y-now;
& if it wolle notte cacche,(Note: stick; see other Cookery, No.
174. ) take
Soundys of watteryd Stokkefysshe, or ellys Skynnys, or Plays, an caste
þer-to, &
sethe ouer þe fyre, & skeme it wyl; & when it ys y-now,
let nowt þe Fysshe
breke; þenne take þe lycoure fro þe fyre, & do
as þou dedyst be(Note: By, with.
) þat oþer Gelye, saue, pylle þe Fysshe, & ley
þer-off in dysshis, þat is,
perche & suche; and Flowre hem, & serue forthe.
.Cxj. Tannye.--Take almaunde Mylke, & Sugre, an powdere Gyngere,
& of Galyngale,
& of Canelle, and Rede Wyne, & boyle y-fere: & þat
is gode tannye.
.Cxij. Sturmye.--Take gode mylke of Almaundys y-drawe with wyne; take
porke an
hew it Smalle; do it on a Morter, and grynde it ryth smalle; þen
caste it in þe
same Mylke, & caste it on a potte; take Sawnderys & flowre
of Rys; melle hem
with þe Mylke, draw hem þorw a straynoure, & caste
it in a clene pot, loke þat
it be chargeaunt y-now; take Sugre, an putte þer-on, & Hony;
do it ouer þe fyre,
& let it sethe a gret whyle; sture yt wyl; take Eyroun hard y-soþe,
take þe
whyte, & hew hem as smalle as þow myth, caste hem on þe
potte; take Safroune &
caste þer-to, with powder Gyngere, Canelle, Galyngale, Clowys,
& loke þat þou
haue powder y-now; caste it in þe potte, temper it with Vynegre;
take Salt & do
þer-to, menge hem wylle to-gederys, Make a Siryppe; þe
.ij. dele schalle ben
wyne, & þe .ij. dele Sugre or hony; boyle it & stere
it, & Skeme it clene;
þer-on wete
leaf 21.
þin dyssches, & serue forth.
Page 27
.Cxiij. Bruette saake.--Take Capoun, skalde hem, draw hem, smyte hem
to
gobettys, Waysshe hem, do hem in a potte; þenne caste owt þe
potte, waysshe hem
a-en on þe potte, & caste þer-to half wyne half Broþe;
take Percely, Isope,
Waysshe hem, & hew hem smal, & putte on þe potte þer
þe Fleysshe is; caste
þer-to Clowys, quybibes, Maces, Datys y-tallyd, hol Safroune;
do it ouer þe
fyre; take Canelle, Gyngere, tempere þin powajes with wyne; caste
in-to þe potte
Salt þer-to, hele(Note: Cover. ) it, & whan it is y-now,
serue it forth.
.Cxiiij. Tayle.--Take a chargeaunt Mylke of Almaundys, an draw with
wyne caste
in to þe potte; take Fygys & Roysonys a gode porcyon, to
make it chargeaunt,
waysshe hem clene, & caste hem on a morter, grynd hem as small
as þou myt,
temper hem vppe with þin(Note: Thine. ) Mylke, draw hem þorw
a straynoure, also
chargeauntly as þou myth; caste it in a clene potte, do it to
þe fyre; take
Datys y-taylid a-long, & do þer-to; take Flowre of Rys, &
draw it þorw a
straynoure, and caste þer-to, & lat it boyle tylle it be
chargeaunt; sette it on
þe fyre; take pouder Gyngere & Canelle, Galyngale; temper
with Vynegre, & caste
þer-to Sugre, or hony; caste þer-to, sesyn it vppe with
Salt, & serue forth.
.Cxv. Quynade.--Take Quynces, & pare hem clene, caste hem on a
potte, & caste
þer-to water of Rosys; do it ouer þe fyre, & hele(Note:
Cover. ) it faste, & let
it boyle a gode whyle tyl þey ben neysshe; & if þey
wol not ben neysshe, bray
hem in a Morter smal, draw hem þorw a straynoure; take gode Mylke
of Almandys, &
caste in a potte & boyle it; take whyte Wyne & Vynegre, an
caste þer-to þe
Mylke, & let it stonde a whyle; take þan a clene canvas,
& caste þe mylke
vppe-on, & with a platere
leaf 21 bk.
stryke it of þe cloþe, & caste it on þe potte;
gedyr vppe þe quynces, & caste to
þe creme, & do it ouer þe fyre, & lat boyle; take
a porcyon of pouder of Clowys,
of Gyngere, of Graynys of Perys, of Euery a porcyon; take Sugre y-now,
with
Salt, & a party of Safroun, & alle menge to-gederys; &
when þou dressyst forth,
plante it with foyle of Syluer.
.Cxvj. Blaunche de ferry.--Take Almaundys, an draw þer-of an
Chargeaunt Mylke;
take Caponys & sethe hem; & whan þey ben y-now, take
hem vppe, & ley hem on a
fayre bord, & strype of þe Skyn, & draw out þe
Brawn & hew hem smal; do hem on a
Morter, & grynd hem smal; caste on a potte, & fayre whyte Salt,
& boyle hem; &
whan þey bey boylid, sette it out, & caste on whyte Wyne
or Venegre, & make it
quayle(Note: Curdle.); take a clene cloþe and lete it be tryid
a-brode, & stryke
it wyl vnder-nethe alle þe whyle þat þer wol aut
out þer-of; þan caste Blaunche
powder þer-on, or pouder Gyngere
Page 28
y-mellyd with Sugre; stryke it clene, take a newe Erþen potte,
oþer a clene
bolle, & caste þin mete þer-on, þer plantyng
Anys in comfyte.
.Cxvij. Sauge.--Take Gyngere, Galyngale, Clowys, & grynde in a
morter; þan take
an handfulle of Sawge, & do þer-to, grynd wyl to-gederys;
take Eyroun, & sethe
hem harde, nym þe olkys, grynde hem with þe Sawge &
with þe spycis, & temper it
vppe with Venegre or eysel, or with Alegere; take þe whyte of
þe Eyroun, & sethe
hem, & mynce hem smal, & caste þer-to; when it is y-temperyd,
take Brawn of
hennys or Fyssches, & ley on dysschys, & caste þin mete
a-boue.
.Cxviij. Murreye.--Take Molberys, & wryng hem þorwe a cloþe;
nym Vele, hew it,
sethe it, grynd it smal, & caste þer-to; nym gode Spycery,
Sugre, & caste
þer-to; take Wastylbrede y-gratyd,
leaf 22.
and olkys of Eyroun, & lye it vppe þer-with, & caste
gode pouder a-boue y-now, &
þan serue forth.
.Cxix. Vyaunde de cyprys in lente.--Take gode þikke mylke of
Almaundys, & do it
on a potte; & nyme þe Fleysshe [correction; sic = Fysshe
] (Note: MS. Fysshe (?
intentionally). ) of gode Crabbys, & gode Samoun, & bray it
smal, & tempere yt
vppe with þe forsayd mylke; boyle it, an lye it with floure of
Rys or Amyndoun,
an make it chargeaunt; when it ys y-boylid, do þer-to whyte Sugre,
a gode
quantyte of whyte Vernage Pime(Note: ? meaning. )with þe wyne,
Pome-garnade.
Whan it is y-dressyd, straw a-boue þe grayne of Pome-garnade.
.Cxx. Whyte Mortrewys of Porke.--Take lene Porke, & boyle it; blaunche
Almandys,
& grynd hem, & temper vppe with þe brothe of þe
porke, & lye hem vppe with þe
Flowre of Rys, an lete boyle to-gederys, but loke þat þe
porke be smal grounde
y-now; caste þer-to Myncyd Almaundys y-fryid in freysshe grece;
þen sesyn hem
vppe alle flatte in a dysshe; þrow þer-to Sugre y-now &
Salt; & atte þe
dressoure, strawe þer-on pouder Gyngere y-mellyd with Almaundys.
.Cxxj. Rapeye.--Take Fygys & Roysonys, & grynd hem in a Mortere,
& tempere hem
vppe with Almaunde Mylke, & draw hem þorw a cloþe;
þen take gode Spycys, & caste
þer-to; take Perys, seþe hem & pare hem, & do a-way
þe core, & bray hem in a
mortere, & caste to þe oþer; take gode Wyne, &
Blake Sugre or Hony, & caste
þer-to a lytil, & let it boyle in fere; & whan þow
dressyst yn, take Maces &
Clowes, Quybibys & Graynys, & caste a-boue.
.Cxxij. A rede Morreye.--Take Molberys, and wrynge a gode hepe of hem
þorw a
cloþe; nym Vele, hew it & grynd it smal, & caste þer-to;
nym gode Spycery an
Sugre, & caste þer-
leaf 22 bk.
to; take Wastilbrede & grate it, & olkys
Page 29
of Eyroun, & lye it vppe þer-with, & caste gode pouder
of Spycery þer-an
a-bouen; & þan serue it forth.
.Cxxiij. Strawberye.--Take Strawberys, & waysshe hem in tyme of
ere in gode red
wyne; þan strayne þorwe a cloþe, & do hem in
a potte with gode Almaunde mylke,
a-lay it with Amyndoun oþer with þe flowre of Rys, &
make it chargeaunt and lat
it boyle, and do þer-in Roysonys of coraunce, Safroun, Pepir,
Sugre grete
plente, pouder Gyngere, Canel, Galyngale; poynte it with Vynegre, &
a lytil
whyte grece put þer-to; coloure it with Alkenade, & droppe
it a-bowte, plante it
with þe graynys of Pome-garnad, & þan serue it forth.
.Cxxiiij. Chyryoun.--Take Chyryis[correction] , & pike out þe
stonys, waysshe
hem clene in wyne, þan wryng hem þorw a cloþe, &
do it on a potte, & do þer-to
whyte grece a quantyte, & a partye of Floure of Rys, & make
it chargeaunt; do
þer-to hwyte Hony or Sugre, poynte it with Venegre; A-force it
with stronge
pouder of Canelle & of Galyngale, & a-lye it with a grete porcyoun
of olkys of
Eyroun; coloure it with Safroun or Saunderys; & whan þou
seruyste in, plante it
with Chyrioun, & serue forth [correction; sic = f ] .
.Cxxv. Vyolette.--Take Flourys of Vyolet, boyle hem, presse hem, bray
hem smal,
temper hem vppe with Almaunde mylke, or gode Cowe Mylke, a-lye it with
Amyndoun
or Flowre of Rys; take Sugre y-now, an putte þer-to, or hony
in defaute; coloure
it with þe same þat þe flowrys be on y-peyntid a-boue.
.Cxxvj. Rede Rose.--Take þe same, saue a-lye it with þe
olkys of eyroun, &
forþer-more as vyolet.
.Cxxvij. Prymerose.--Ryth as vyolette.
.Cxxviij. Flowrys of hawþorn [correction; sic = MS. Hawiorn.
] .--In þe same
maner as vyolet.
leaf 23.
.Cxxix. A potage on a Fysdaye.--Take an sethe an .ij. or .iij. Applys
y-parede
[correction; sic = MS. y-pede. ] , & strayne hem þorw a straynoure,
& Flowre of
Rys þer-with; þan take þat whyte Wyne, & strayne
it with-alle; þan loke þat it
be nowt y-bounde to moche with þe Floure of Rys, þan if
it a-boyle; þen caste
þer-to Saunderys & Safroun, & loke it be marbylle;(Note:
i.e. variegated. ) þan
take Roysonys of corauns, & caste þer-on, & Almaundys
y-schredyd þer-on y-nowe;
& mynce Datys Smale, & caste þer-on, & a lytil Hony
to make it dowcet, or ellys
Sugre; þenne caste þer-to Maces & Clowys, Pepir, Canelle,
Gyngere, & oþer
spycery y-now; þen take Perys, & sethe hem a lytil; þen
reke hem on þe colys tyl
þey ben tendyr; þan smale schrede hem rounde; & a lytil
or þou serue it in, þrow
hem on þe potage, & so serue hem in almost flatte, not Fullyche.
.Cxxx. Brewes in Lentyn.--Take a fewe Fygys, & seþe hem &
draw hem
Page 30
þorw a straynoure with Wyne; þen putte þer-to a lytil
Hony; þen toste Brede, &
Salte it; & so broune & rennyng as Brwes, serue hem in, &
straw pouder Canelle
y-now þer-on atte þe dressoure, & serue it forth.
.Cxxxj. A potage colde.--Take Wyne, & drawe a gode þikke
Milke of Almaundys with
Wyne, if þou mayste; þen putte yt on a potte, caste þer-to
Pouder Canelle &
Gyngere & Saffroun; þen lat it boyle, & do it on a cloþe;
& if þou wolt, late
hym ben in dyuers colourys, þat on whyte with-owte Spyces, &
þat oþer elow with
Spicerye.
.Cxxxij. Sauke(Note: Sauce. ) Sarsoun.--Take Almaundys, & blaunche
hem, & frye
hem in oyle oþer in grece, þan bray hem in a Mortere, &
tempere hem with gode
Almaunde mylke, & gode Wyne, & þen þe þrydde
perty schal ben Sugre; & if it be
not þikke y-nowe, a-lye it with Alkenade, & Florche(Note:
Flourish; garnish. )
it a-bouyn with Pome-garned,
leaf 23 bk.
& messe it; serue it forth.
.Cxxxiij. Rapeye.--Take Pykys or Tenchys, oþer freysshe Fysshe,
& frye it in
Oyle; þen nyme crustys of whyte brede, & Raysonys & Canelle,
an bray it wyl in a
mortere, & temper it vppe wyth gode wyne; þen coloure it
with Canelle, or a
litil Safroun: þan boyle it, & caste in hol Clowys &
Quybibes, & do þe Fysshe in
a dysshe, & þan serue forth.
.Cxxxiiij. Apple Moyle.--Nym Rys, an bray hem wyl, & temper hem
with Almaunde
mylke, & boyle it; & take Applys, & pare hem, an smal screde
hem in mossellys;
þrow on sugre y-now, & coloure it with Safroun, & caste
þer-to gode pouder, &
serue forth [correction; sic = f ] .
.Cxxxv. Applade Ryalle.--Take Applys, & seþe hem tylle þey
ben tendyr, & þan lat
hem kele; þen draw hem þorw a straynour; & on flesshe
day caste þer-to gode
fatte broþe of freysshe beef, an whyte grece, & Sugre, &
Safroun, & gode pouder;
& in a Fysshe day, take Almaunde mylke, & oyle of Olyff, &
draw þer-vppe with-al
a gode pouder, & serue forth. An for nede, draw it vppe with Wyne,
& a lytil
hony put þer-to for to make it þan dowcet; & serue
it forth.
.Cxxxvj. A potage of Roysons.--Take Raysonys, & do a-way þe
kyrnellys; & take a
part of Applys, & do a-way þe corys, & þe pare,(Note:
? peel. ) & bray hem in a
mortere, & temper hem with Almande Mylke, & melle hem with
flowre of Rys, þat it
be clene chargeaunt, & straw vppe-on pouder of Galyngale &
of Gyngere, & serue
it forth.
.Cxxxvij. Chykons in dropeye.--They schul ben fayre y-boylid in fayre
watere tyl
þey ben y-now, þen take hem fyrst, & choppe hem smal:
& whan
Page 31
þey ben y-now, tempere vppe a gode Almaunde mylke of þe
same, & with Wyne: a-lye
it with Amyndon, oþer with
leaf 24.
floure of Rys: þen take fayre freysshe grece, & putte Alkenade
þer-to, & gader
his coloure þer-of, & ley þe quarterys .v. or .vj.
in a dysshe, as it wole come
a-bowte, & Salt it atte þe dressoure, sprynge with a feþer
or .ij. here & þere
a-bowte þe dysshe; & if þou lyst, put þer-on
pouder of Gyngere, but not a-boue,
but in þe potage, & þan serue forth.
.Cxxxviij. Pumpes.--Take an sethe a gode gobet of Porke, & not
to lene, as
tendyr as þou may; þan take hem vppe & choppe hem as
smal as þou may; þan take
clowes & Maces, & choppe forth with-alle, & Also choppe
forth with Roysonys of
coraunce; þan take hem & rolle hem as round as þou
may, lyke to smale pelettys,
a .ij. inches a-bowte, þan ley hem on a dysshe be hem selue;
þan make a gode
Almaunde mylke, & a lye it with floure of Rys, & lat it boyle
wyl, but loke þat
it be clene rennyng; & at þe dressoure, ley .v. pompys in
a dysshe, & pore þin
potage þer-on. An if þou wolt, sette on euery pompe a flos
campy(Note: ?
field-flower. ) flour, & a-boue straw on Sugre y-now, & Maces:
& serue hem
forth. And sum men make þe pellettys of vele or Beeff, but porke
ys beste &
fayrest.
.Cxxxix. Caudel Ferry departyd with a blamanger.--Take Fleysshe of
Capoun, or of
Porke, & hakke hem smal, & do it in a mortere an bray it wyl,
& temper it vppe
with capoun broþe þat it be wyl chargeaunt; þan nym
mylke of Almaundys, take
olkys of eyroun, & Safroun, & melle hem to-gederys þat
it be elow, & do þer-to
pouder Canelle, & styke þer-on Clowis, Maces, & Quybibis,
& serue forth.
.Cxl. Egredouncye.--Take Porke or Beef, wheþer þe lykey,
& leche it þinne þwerte
[correction; sic = MS. ywerte. ] ; þen broyle it broun a litel,
& þen mynce it
lyke Venyson; choppe it in sewe, þen caste it in
leaf 24 bk.
a potte & do þer-to Freyssh brothe; take Erbis, Oynonys,
Percely & Sawge, & oþer
gode erbis, þen lye it vppe with Brede; take Pepir & Safroun,
pouder Canel,
Vynegre, or Eysel Wyne, Broþe an Salt, & let et(Note: It.
) boyle to-gederys,
tylle þey ben y-now, & þan serue it forth rennyng [correction;
sic = rennyg ] .
.Cxlj. Noteye.--Take a gret porcyoun of Haselle leuys, & grynd
in a morter as
smal as þou may, whyl þat þey ben onge; take þan,
& draw vppe a þrift Mylke of
Almaundys y-blaunchyd, & temper it with Freysshe broþe; wryng
out clene þe Ius
of þe leuys; take Fleysshe of Porke or of Capoun, & grynd
it smal, & temper it
vppe with þe mylke, & caste it in a potte, & þe
Ius þer-to,
Page 32
do it ouer þe fyre & late it boyle; take flour of Rys, &
a-lye it; take & caste
Sugre y-now þer-to, & Vynegre a quantyte, & pouder Gyngere,
& Safroun it wel, &
Salt; take smal notys, & breke hem; take þe kyrnellys, &
make hem whyte, & frye
hem vppe in grece; plante þer-with þin mete & serue
forth.
.Cxlij. Vyande Ryalle.--Nyme gode Mylke of Almaundys, & do it in
a potte, &
sette it ouer þe fyre, & styre it tyl it boyle almost; þen
take flour of Rys &
of þe selue Mylke, an draw it þorwe a straynoure, &
so þer-with a-lye it tylle
it be Chargeaunte, & stere it faste þat it crouste not; þen
take owte of grece,
& caste it þorw a Skymoure, & colour þat Sewe þer-with;
þan take Sugre in
confyte, & caste in y-now; sesyn it with Salt & ley þre
lechys in a dysshe, &
caste Aneys in comfyte þer-on, & þanne serue forth.
.Cxliij. Lampreys in galentyn.--Take Brede, & stepe it with Wyne
& Vynegre, &
caste þer-to Canelle, & draw it þorw a straynoure,
and do it in a potte, & caste
pepir þer-to; þan take Smale Oynonys, mynce hem, frye hem
in Oyle, & caste
þer-to a fewe Saunderys,
leaf 25.
an let hem boyle a lytil; þen take þe lampronys & skalde
hem with & hot watere,
& sethe & boyle hem in a dysshe, & cast þe Sewe vppe-on,
& serue forth for a
potage.
.Cxliiij. Schyconys with þe bruesse.--Take halfe a dosyn Chykonys,
& putte hem
in-to a potte; þen putte þer-to a gode gobet of freysshe
Beef, & lat hem boyle
wyl; putte þer-to Percely, Sawge leuys, Sauerey, not to smal
hakkyd; putte
þer-to Safroun y-now; þen kytte þin Brewes, &
skalde hem with þe same broþe;
Salt it wyl; & but þou haue Beef, take Motoun, but fyrste
Stuffe þin chekons in
þis wyse: take & seþe hard Eyroun, & take þe
olkys & choppe hem smal, & choppe
þer-to Clowys, Maces, Hole Pepir, & Stuffe þin chekonys
with-al; Also put hole
gobettys & marye with ynne; Also þen dresse hem as a pertryche,
& fayre coloure
hem, & ley vppe-on þis browes, & serue in with Bakoun.
.Cxlv. Blaunche Perreye.--Take Pesyn, & waysshe hem clene, &
þen take a gode
quantyte of fyne leye, & putte it on a potte, & a lytil water
þer-to; & whan þe
ley is seþin hot, caste þe Pesyn þer-to, & þer
late hem soke a gode whyle; þen
take a quantyte of wollen cloþe, & rubbe hem, & þe
holys(Note: Hulls, shucks. )
wyl a-way; þenne take a seve or a wheterydoun, & ley þin
pesyn þer-on, & go to
þe water, & waysshe hem clene a-way þe holys, þen
putte hem in a potte, & þey
wyl alle to-falle with a lytil boylynge, to pereye, saue þe whyte
Pepyn is
þer-in, & þat is a gode syth; þen Salt hem, &
serue hem forth.
Page 33
.Cxlvj. Ryth so Caboges(Note: i.e. Cabbages in just the same way. )
Ben seruyd,
saue men sayn it is gode Also to ley hem in a bagge ouernyth in rennyng
streme
of watere, & a-morwe sette vppe watere, & when þe water
is skaldyng hot, þrow
hem þer on, & hoole hem in þere wyse be-forsayd, &
serue fort.
leaf 25 bk.
.Cxlvij. Brwes in lentyn.--Take Water & let boyle, and draw a lyer
þer-to of
Brede, of þe cromys, with wyne y-now; lete alle ben wyne almost;
þen put þer-to
hony a gode quantyte, þat it may ben dowcet, þan putte
pouder Pepir þer-to,
Clowys, Maces, and Saunderys, & Salt, & skalde þin(Note:
Thine. ) brewes tender,
& serue forth [correction; sic = f ] .
.Cxlviij. Whyte Pesyn in grauey.--Take Whyte Pesyn, & hoole hem
in þe maner as
men don Caboges, or blaunche perry; þan sethe hem with Almaunde
mylke vppe,
putte þer-to Sugre y-now, & fryid Oynonys & Oyle, &
serue forth [correction; sic
= f ] .
.Cxlix. A Potage.--Take an sethe a fewe eyron in red Wyne; þan
take & draw hem
þorw a straynoure with a gode mylke of Almaundys; þen caste
þer-to Roysonys of
Coraunce, Dates y-taylid, grete Roysonys, Pynes, pouder Pepir, Sawndrys,
Clouys,
Maces, Hony y-now, a lytil doucete, & Salt; þan bynde hym
vppe flat with a lytyl
flowre of Rys, & let hem ben Red with Saunderys, & serue hym
in flatte; & if þou
wolt, in fleyss tyme caste vele y-choppid þer-on, not to smale.
.Cl. Cawdel out of lente.--Take & make a gode mylke of Almaundys
y-draw vppe
with wyne of Red, whyte is beterre; if it schal be whyte, þan
strayne olkys of
Eyroun þer-to a fewe. Put [correction; sic = MS. but. ] þer-to
Sugre & Salt, but
Sugre y-now; þen when it begynnyth to boyle, sette it out, &
almost flatte;
serue it then forth, & euer kepe it as whyte as þou may,
& at þe dressoure
droppe Alkenade þer-on, & serue forth; & if þou
wylt haue hym chargeaunt, bynd
hym vppe with fflour of Rys, oþer with whetyn floure, it is no
fors. And if þou
wolt, coloure hym with Safroun, & straw on pouder y-now, &
Sugre y-now, & serue
forth [correction; sic = f ] .
.Clj. Creme Bastarde.--Take þe whyte of Eyroun a grete hepe,
& putte it on a
panne ful of Mylke, & let yt boyle;
leaf 26.
þen sesyn it so with Salt an hony a lytel, þen lat hit
kele, & draw it þorw a
straynoure, an take fayre Cowe mylke an draw yt with-all, & seson
it with Sugre,
& loke þat it be poynant & doucet: & serue it forth
for a potage, or for a gode
Bakyn mete, wheder þat þou wolt.
.Clij. Capoun in Salome.--Take a Capoun & skalde hym, Roste hym,
þen
Page 34
take þikke Almaunde mylke, temper it wyth wyne Whyte oþer
Red, take a lytyl
Saunderys & a lytyl Safroun, & make it a marbyl coloure, &
so atte þe dressoure
þrow on hym in ye kychoun, & þrow þe Mylke a-boue,
& þat is most commelyche, &
serue forth.
.Cliij. Pompys.--Take Beef, Porke, or Vele, on of hem, & raw, alle
to-choppe it
atte þe dressoure, þan grynd hem in a morter as smal as
þou may, þan caste
þer-to Raw olkys of Eyroun, wyn, an a lytil whyte sugre: caste
also þer-to
pouder Pepyr, & Macys, Clowes, Quybibys, pouder Canelle, Synamoun,
& Salt, & a
lytil Safroun; þen take & make smale Pelettys round y-now,
& loke þat þou haue a
fayre potte of Freysshe broþe of bef or of Capoun, & euer
þrow hem þer-on & lete
hem sethe tyl þat þey ben y-now; þen take & draw
vppe a þryfty mylke of
Almaundys, with cold freysshe broþe of Bef, Vele, Moton, oþer
Capoun, & a-lye it
with floure of Rys & with Spycerye; & atte þe dressoure
ley þes pelettys .v. or
.vj. in a dysshe, & þen pore þin sewe aneward,(Note:
on it. ) & serue in, or
ellys make a gode þryfty Syryppe & ley þin(Note: Thine.
) pelettys atte þe
dressoure þer-on, & þat is gode seruyse.(Note: four
blank pages follow. )
leaf 27 bk.
LECHE VYAUNDEZ.
.I. Brawn in comfyte.--Take Freyssc Brawn & sethe yt y-now, &
pare it & grynde
it in a mortere, & temper it with Almand mylke, & draw [correction;
sic = MS.
dray. ] it þorw a straynoure in-to a potte, & caste þer-to
Sugre y-now, & powder
of Clowys, & let boyle; þen take floure of Canelle, &
pouder of Gyngere; & þen
take it out of þe potte, an putte it in a lynen cloþe &
presse it, but lat it
boyle so longe in þe potte tylle it be alle þikke; þan
take it vppe & presse it
on a cloþe, & þen leche it fayre with a knyff, but
not to þinne; & þan if þou
wolt, þou myht take þe Rybbys of þe bore al bare,
& chete(Note: Set, see Douce
MS. No. 48. ) hem enlongys þorw þe lechys, an so serue
forth a leche or to in
euery dysshe.
.ij. Blaunche Brawen.--Take Freysshe Braun, & mynce hem smal, &
take gode þikke
mylke of Almaundys y-blaunchyde, & putte alle in-to a potte, &
Sugre, & lat
boyle alle to-gederys tyl it be ryt styffe; þen caste it vppe,
& caste it in a
fayre cold basyn, & lette it stonde þer-in tyl it be cold;
& þen leche .ij. or
.iij. in a dysshe, & serue forth.
.iij. Pynade.--Take Hony & gode pouder Gyngere, & Galyngale,
& Canelle, Pouder
pepir, & graynys of parys, & boyle y-fere; þan take kyrnelys
of Pynotys & caste
þer-to; & take chyconys y-soþe, & hew hem in grece,
&
Page 35
caste þer-to, & lat seþe y-fere; & þen lat
droppe þer-of on a knyf; & if it
cleuyth & wexyth hard, it ys y-now; & þen putte it on
a chargere tyl it be cold,
& mace(Note: A. make. ) lechys, & serue with oþer metys;
& if þou wolt make it
in spycery, þen putte non chykonys þer-to.
.iiij. Gyngerbrede.--Take a quart of hony, & sethe it, & skeme
it clene; take
Safroun, pouder Pepir, & þrow þer-on; take gratyd Brede,
& make it so
chargeaunt(Note: stiff. ) þat it wol be y-lechyd; þen take
pouder Canelle, &
straw þer-on y-now; þen make yt
leaf 28.
square, lyke as þou wolt leche yt; take when þou lechyst
hyt, an caste Box leves
a-bouyn, y-stykyd þer-on, on clowys. And if þou wolt haue
it Red, coloure it
with Saunderys y-now.
.v. Leche lumbarde.--Take Datys, an do a-way þe stonys, &
sethe in swete Wyne;
take hem vppe, an grynd hem in a mortere; draw vppe þorw a straynoure
with a
lytyl whyte Wyne & Sugre, And caste hem on a potte, & lete
boyle tylle it be
styff; þen take yt vppe, & ley it on a borde; þan take
pouder of Gyngere &
Canelle, & wryng it, & molde it to-gederys in þin hondys,
& make it so styf þat
it wolle be lechyd; & if it be not styf y-nowe, take hard olkys
of Eyron &
kreme(Note: Crimme; crumble. ) þer-on, or ellys grated brede,
& make it þicke
y-now; þen take clareye, & caste þer-on in maner of
a Syryppe, when þou shalt
serue it forth.
.vj. Auter maner leche lumbarde.--Take fayre Hony, and clarifi yt on
þe fyre
tylle it wexe hard; þen take hard olkys of Eyroun, & kryme4
a gode quantyte
þer-to, tyl it be styf y-now; an þenne take it vppe, &
ley it on a borde; þen
take fayre gratyd Brede, & pouder pepir, & molde it to-gederys
with þine hondys,
tylle it be so styf þat it wole ben lechyd; þan leche it;
þen take wyne & pouder
Gyngere, Canelle, & a lytil claryfyid hony, & late renne þorw
a straynour, &
caste þis Syryp þer-on, when þou shalt serue it out,
instede of Clerye.
.vij. Soupes of Salomere.--Take boylid Porke, & hew yt an grynd
it; þen take
cowe Mylke, & Eyroun y-swonge, & Safroun, & mynce Percely
bladys, & caste
þer-to, & let boyle alle y-fere; & dresse vppe-on a cloþe,
& kerue þer-of smal
lechys, & do hem in a dysshe; þen take almaunde mylke &
flowre of Rys, and Sugre
an Safroun, & boyle it alle y-fere; þen caste þin(Note:
Thine. )sewe on
þin(Note: Thine. ) lechys, & serue forth alle hote.
leaf 28 bk.
.viij. Lette lardes.--Take kowe mylke, & do þer-to Eyroun
y-swonge; þan take ryt
fatte Porke y-sothe, & hew it smalle, & sethe it; take pouder
Gyngere,
Galyngale, or Pepir; caste þer-to, colour it wyth Safroun, &
caste
Page 36
all þese to-gederys, & boyle it, & gadre þe croddes
to hepe with-al; þen take
vppe þe croddys to hepe with Ale, & presse hem on a cloþe;
þan kerue þer-of
lechys, & Roste it on a gredyre, & strawe Sugre y-now alle
a-bowte; & if þou
wolt make þat on syde Rede, an þat oþer elow, Take
Pannes, & make as I haue
sayd, & coloure þat on panne with Saunderys, an þat
other with Saffroune, an ley
on a cloþe to-gederys, þe Rede fyrste on þe cloþe,
an latþe elow be abouyn þe
Rede, & presse hem to-gederys, & that on syde wol ben rede,
& þat oþer elow. An
if þow wolt haue it Motley, take þre pottys, & make
letlardys in eche, & coloure
þat on with Saunderys, & þat oþer wyth Safroune,
& þe þrydde on a-nother degre,
so þat þey ben dyuerse; an when þey boyle, caste
al to-gederys in-to on, an
stere hem a-bowte with þin hond, & þan presse hem,
and he wol be Motley whan he
ys lechyd.
.ix. Mange Moleynne.--Take Almaundys, an blaunche hem, an draw þorw
a straynoure
a þicke mylke in-to an potte; þan take brawn of a Capoun,
an hew it smalle, an
do it in a potte, an lye it with Floure of Rys; an do þer-to
whyte grece, &
sethe alle to-gederys; an when it is y-sothe, take vppe of þe
fyre, & do þer-in
Sugre y-now; þen take blaunchyd Almaundys, & frye hem, &
ley .iij. lechys on a
dysshe, & on euery leche prycke .iij. Almaundys; an þan serue
it forth.
.x. Vyaund de leche.--Take whyte Wyne a god quantite,
leaf 29.
an putte it on a potte; þen putte þer-to raw olkys of eyroun
y-tryid, & pouder
of clowys, & pouder canel y-now, an Safroun y-now; þan lat
it boyle tyl it be
ryth chargeaunte, an þen sette it doun; & take an sette ouer
a panne of cowe
milke, & þrow Saunderys y-nowe þer-on; þen make
a styf poshote(Note: Posset. )
of Ale; þen take þe croddys, an lat it honge on a pyn in
a cloþe, an lat it
cleue euer þerueowt;(Note: Throughout? )þen take þe
cawdel forsayd, & melle hem
to-gederys in a cloþe, with þe poshotte;(Note: Posset.
) þen put þer-on Sugre,
Canel, pouder Gyngere y-now; presse hem vp sware,(Note: Square. ) an
leche it, &
serue it forth.
.xj. Vyaund leche.--Take cowe Mylke, & set it ouer þe fyre,
& þrow þer-on
Saunderys, & make a styf poshotte of Ale; þan hang þe
croddys þer-of in a pynne,
in a fayre cloþe, and lat it ouer-renne; þan take it &
put hony þer-to, & melle
it y-fere; þen feche þe croddys of þe deye,(Note:
Dairymaid. ) & melle hem
to-gederys, & lay it on a chesefatte or it be torne, .iij. fold
or iiij. fold,
in lynen cloþe, & salt it, & leche it; & þanne
serue it forth.
.xij. Vyaund leche.--Take Eyroun, þe whyte & þe olke,
and caste hem in a morter,
an breke hem wyl; þan take cowe mylke & caste þer-to,
& menge
Page 37
hem wyl to-gederys; þan put al in a panne, & lat boyle; &
with ale make it to a
poshotte; þen hange þe croddys in a pynne, & let it
ouer-renne; melle þe croddys
with hony; þen take þe bladys of Barlyche, or of Percely,
& stampe hem, & wrynge
þorw a cloþe; & so alle þe grene, melle it a-mong
þe croddys; þenne take þe
cruddys þat comen fro þe deye, melle hem to-gederys, presse
hem, & serue hem
forth; an þe coloure wyl ben þan Motley.
.xiij. Vyaund leche.--Take a gode quantyte of Brawn, an Hony, &
a lytil brede, &
let sethe to-gederys pouder Pepir, Clowys,
leaf 29 bk.
Maces, an Safroun, & draw it þorwe a straynoure, & chafe
it a litel, & caste it
in fayre dysshis, an let it kele, & þan serue forth [correction;
sic = f ] .
.xiiij. Vyaunde leche.--Take Hony a gode quantite; þen take pouder
Pepir, &
Safroun, & Canel, & caste þer-to; & þen caste
it on a dysshe, & let it kele, &
serue forth.
.xv. Storioun(Note: Sturgeon. ) leche.--Take an howe(Note: Hock. )
of vele, &
let boyle, butte fyrst late hym ben stepid .ij. or .iij. owrys in clene
Water to
soke out þe blode, & whan it is tender y-sothe, take hym
vppe as fast as þou
may; þan take harde olkys of Eyroun redy sothe, & caste also
þer-to, & pouder
Pepir y-now, & also choppe a-mong þe ynes(Note: Sinews. )
of þe fete clene
y-pikyd, & a lytil Salt, nowt to moche, & presse hem on a clowte
tyl
a-morwe(Note: To-morrow. ); þan leche it, & lay hem in dysshis,
an pore þer-on a
quantyte of Venegre, & Pepir, & Percely, & Oynonys smal
mencyd, & serue forth.
.xvj. Chare de wardoun leche.--Take Perys, & seþe ham, &
Pike ham & stampe ham,
& draw hem þorw a straynoure, & lye it with Bastard;
þen caste hem in-to a
potte, & Safroun with-al, and boyle with Maces, Clowes, pouder
Canel, Quibibes,
& [correction; sic = MS. & an. ] a litel pouder Pepir, &
Rolle hem vppe with
Brede, þe cromes with-in þin hondys, & serue forth.
.xvij. Vyaund leche.--Take calfes fete an hepe, & lat stepe in
cold watere; þen
boyle hem smal; þan take þe broþe & gode Milke
of Almaundys, & choppe þe
Syneys(Note: Sinews. ) in-to þe same milk rythte smal; þan
boyle it ouer þe
fyre, & coloure it with Saunderys, & put Sugre y-now in-to
þe potte; & if þou
wolt haue hym of .ij. colour, þan take an coloure but half with
Saunderys, &
caste þat oþere half in a dysshe, & lat it kele; &
whan it is cold, þen þat is
y-colouryd with Saunderys, het it, & euene(Note: Euenly. ) melle
it hote; caste
hem a-bouyn þe oþer, & lat kele, an þan serue
forth. Than take Sugre, a quantyte
leaf 30.
of swete Wyne, & Blaunche pouder þer-on, & make Sawce
þer-of; And so colde, ley
it in þe dysshis, be-helyd,(Note: Covered. ) & serue forth
[correction; sic = f
] .
Page 38
.xviij. Vyaund leche.--Take a Tenche, an steue hym in a potte with
Wyne; when he
is y-now, pyke owt þe bonys, take an stampe hem in a morter;
þen take a lytil of
þicke Almaunde mylke, & putte þer-to; þen take
hem vppe, & putte hem in þe broþe
forsayde, þat it was y-soþe in, & þat y-straynid;
caste þer-to Maces, Clowes,
pouder Pepir, & Pouder Canelle; þan caste Safron þer-to;
þen caste him in a
dysshe, & lat hem kele; þen put Vynegre, pouder Gyngere,
Canel y-now in ye
botmond(Note: Bottom. ) þer-of, vnneþe y-helyd.(Note: Scarcely
covered. )
.xix. Pome dorres.--Take Fylettys of Raw porke, & grynd hem wyl;
do Salt and
pouder Pepir þer-to; þan take þe Whyte of the Eyroun
andþrow þer-to, & make hem
so hard þat þey mow ben Rosted on a Spete; make hem round
as an Appil: make fyre
with-owte smoke; þen take Almaunde mylke, & y-bontyd(Note:
Bolted, sifted. )
flour, do hem to-gederys; take Sugre, & putte in þin(Note:
Thine. ) bature; þen
dore hem with sum grene þing, percely or olkys of Eyroun, to-geder,
þat þey ben
grene; & be wyl war þat þey ben nowt Browne; &
sum men boyle hem in freysshe
broþ or þey ben spetid; & whan þey ben so boylid,
þen þey must ben sette an
kelid, & þan Spete hem, & dore hem with olkys of Eyroun
y-mengyd with þe Ius of
haselle leuys.
.xx. Yrchouns.--Take Piggis mawys, & skalde hem wel; take groundyn
Porke, &
knede it with Spicerye, with pouder Gyngere, & Salt & Sugre;
do it on þe mawe,
but fille it nowt to fulle; þen sewe hem with a fayre þrede,
& putte hem in a
Spete as men don piggys; take blaunchid Almaundys, & kerf hem long,
smal, &
scharpe, & frye hem in grece & sugre; take a litel prycke,
& prykke þe yrchons,
An putte in þe holes þe Almaundys, every hole half, &
eche fro oþer; ley hem þen
to þe fyre; when þey ben rostid, dore hem sum wyth
leaf 30 bk.
Whete Flowre, & mylke of Almaundys, sum grene, sum blake with Blode,
& lat hem
nowt browne to moche, & serue forth [correction; sic = s f ] .
.xxj. An Entrayle.--Take a chepis wombe; take Polettys y-rostyd, &
hew hem; þen
take Porke, chese, & Spicery, & do it on a morter, & grynd
alle y-fere; þen take
it vppe with Eyroun y-swonge, & do in þe wombe, & Salt,
& seþe hem tyl he be
y-nowe, & serue forth.
.xxij. For to make floure Rys.--Take Rys, an lese hem clene; þen
drow hem wyl in
þe Sonne, þat þey ben drye; þan bray hem smal
y-now; & þerow a crees bunte syfte
hem, & for defaute of a bonte, take a Renge.(Note: Ring strainer.
)
.xxiij. Pome-Garnez.--Take lene Raw Porke, & lene raw Flesshe of
hennys, & raw
eyroun, & rent þe flesshe fro þe bonys, & hew it
smal; take
Page 39
þanne Salt, Gyngere, & Safroun, Salt, Galyngale, þer-of
y-now, & caste it in a
morter, & bray it smal; take þan þin fleysshe, &
caste it in-to þat morter to þe
Spycery, & þat it be wyl y-grounde; þanne make þer-of
pelettys, as it were
Applys, be-twene þin hondys; loke þou haue a fayre panne
sething ouere þe fyre,
& do þer-on þin pelettys, & late hem nowt sethe
to swythe, & þan lat hem kele; &
whan þey ben cold, if hem a fayre spete of haselle, & be-twyn
euery, loke þer be
an ynche, & lay hem to þe fyre: & þan make þin
baturys, þe on grene, & þat oþer
elow; þe grene of Percely.
.xxiiij. Waffres.--Take þe Wombe of A luce, & seþe
here wyl, & do it on a
morter, & tender chese þer-to, grynde hem y-fere; þan
take flowre an whyte of
Eyroun & bete to-gedere, þen take Sugre an pouder of Gyngere,
& do al
to-gederys, & loke þat þin Eyroun ben hote, & ley
þer-on of þin paste, & þan
make þin waffrys, & serue yn.
leaf 31.
.xxv. Hagws of a schepe.--Take þe Roppis(Note: Guts. ) with þe
talour,(Note:
Tallow; fat. ) & parboyle hem; þan hakke hem smal; grynd
pepir, & Safroun, &
brede, & olkys of Eyroun, & Raw kreme or swete Mylke: do al
to-gederys, & do in
þe grete wombe of þe Schepe, þat is, the mawe; &
þan seþe hym an serue forth
ynne.
xxvj. Frawnchemyle.--Nym Eyroun with þe whyte, & gratid Brede,
& chepis talow,
Also grete as dyse; nym Pepir, Safroun, & grynd alle to-gederys,
& do in þe
wombe of þe chepe, þat is, þe mawe; & seþe
hem wyl, & serue forth.
xxvij. Appraylere.--Take þe fleysshe of þe lene Porke,
& seþe it wel: & whan it
is soþe, hew it smal; nym þan Safroun, Gyngere, Canel,
Salt, Galyngale, old
chese, myid(Note: Crumbed. ) Brede, & bray it smal on a morter;
caste þin(Note:
Thine. )fleysshe in to þe spicery, & loke þat it be
wil y-ground, & temper it
vppe with raw Eyroun; þan take a longe Pecher, al a-bowte ouer
alle þat it be
ransched;(Note: Rinsed. ) þan held(Note: Cast. ) out þin
grece, & fulle þi
Pechir of þin farsure, & take a pese of fayre Canneuas, &
doble it as moche as
þou may ceuyr þe mouþe with-al, & bynd it fast
a-bowte þe berde,(Note: Rim. ) &
caste hym to seþe with þin grete Fleysshe, in lede oþer
in Cauderoun, for it be
wyl soþin; take þen vppe þin Pecher, & breke
it, an saf þin farsure; & haue a
fayre broche, & broche it þorw, & lay it to þe
fyre; & þan haue a gode Bature of
Spicerye, Safroun, Galyngale, Canel, & þer-of y-now, &
flowre, & grynd smal in a
morter, & temper it vp with raw Eyroun, & do þer-to Sugre
of Alisaunder(Note:
Alexandria. ) y-now; & euer as it dryit, baste it with bature,
& sette forth in
seruyce.
Page 40
.xxviij. Cokyntryce.--Take a Capoun, & skald hym, & draw hem
clene, & smyte hem
a-to in þe waste ouerþwart; take a Pigge, & skald hym,
& draw hym in þe same
maner, & smyte hem also in þe waste; take a nedyl & a
þrede, & sewe þe fore
partye of the
leaf 31 bk.
Capoun to þe After parti of þe Pygge; & þe fore
partye of þe Pigge, to þe hynder
party of þe Capoun, & þan stuffe hem as þou stuffyst
a Pigge; putte hem on a
spete, & Roste hym: & whan he is y-now, dore hem with olkys
of Eyroun, & pouder
Gyngere & Safroun, þenne wyth þe Ius of Percely with-owte;
& þan serue it forth
for a ryal mete.
.xxix. Milke Rostys.--Take swete Mylke, an do it in a panne; take Eyroun
with
alle þe whyte, & swenge hem, & caste þer-to; colour
it with Safroun, & boyle it
so þat it wexe þikke; þan draw it þorw a straynoure,
& nym that leuyth,(Note:
Take what remains. ) & presse it: & whan it is cold, larde
it, & schere on
schevres,(Note: Shivers; thin strips. ) & roste it on [correction;
sic = MS.
[amp] on ] a Gredelle, & serue forth [correction; sic = f ] .
.xxx. Alows de Beef or de Motoun.--Take fayre Bef of þe quyschons,(Note:
Cushions. ) & motoun of þe bottes, & kytte in þe
maner of Stekys; þan take raw
Percely, & Oynonys smal y-scredde, & olkys of Eyroun soþe
hard, & Marow or
swette, & hew alle þes to-geder smal; þan caste þer-on
poudere of Gyngere &
Saffroun, & tolle hem to-gederys with þin hond, & lay
hem on þe Stekys al
a-brode, & caste Salt þer-to; þen rolle to-gederys,
& putte hem on a round
spete, & roste hem til þey ben y-now; þan lay hem in
a dysshe, & pore þer-on
Vynegre & a lityl verious, & pouder Pepir þer-on y-now,
& Gyngere, & Canelle, &
a fewe olkys of hard Eyroun y-kremyd þer-on; & serue forth.
.xxxj. To make Stekys of venson or bef.--Take Venyson or Bef, &
leche & gredyl
it vp broun; þen take Vynegre & a litel verious, & a
lytil Wyne, & putte pouder
perpir þer-on y-now, and pouder Gyngere; & atte þe
dressoure straw on pouder
Canelle y-now, þat þe stekys be al y-helid þer-wyth,
& but a litel Sawce; & þan
serue it forth.
.xxxij. A Siryppe pur vn pestelle.--Take gode Wyne, & a-lye yt
leaf 32.
with raw olkys of Eyroun; þan late hem boyle to-gederys a whyle;
þen put pouder
Pepir, & þrow it þer-on; loke þat it be bytyng
of Pepir. Take Clowys, macys,
Safroun, & caste þer-to; & atte þe dressoure þorw
on þin Sirip on þi pestelle, &
kreme hard olkys of Eyroun þer-to, & serue forht [sic; correction
= forth. ].
.xxxiij. Pygge y-farsyd.--Take raw Eyroun, & draw hem þorw
a straynoure; þan
grate fayre brede; take Safroun & Salt, & pouder of Pepir,
& Swet of a schepe, &
melle alle to-gederys in a fayre bolle; þen broche þin
Page 41
Pygge; þen farce hym, & sewe þe hole, & lat hym
roste; & þan serue forth.
.xxxiiij. Poddyng of Capoun necke.--Take Percely, gysour, & þe
leuer of þe
herte, & perboyle in fayre water; þan choppe hem smal, &
put raw olkys of Eyroun
.ij. or .iij. þer-to, & choppe for-with. Take Maces &
Clowes, & put þer-to, &
Safroun, & a lytil pouder Pepir, & Salt; & fille hym vppe
& sew hym, & lay him
a-long on þe capon Bakke, & prycke hym þer-on, and
roste hym, & serue forth
[correction; sic = f ] .
.xxxv. Capoun or gos farced.--Take Percely, & Swynys grece, or
Sewet of a
schepe, & parboyle hem to-gederys til þey ben tendyr; þan
take harde olkys of
Eyroun, & choppe for-with; caste þer-to Pouder Pepir, Gyngere,
Canel, Safroun, &
Salt, & grapis in tyme of ere, & clowys y-nowe; & for defawte
of grapis, Oynons,
fyrst wil y-boylid, & afterward alle to-choppyd, & so stuffe
hym & roste hym, &
serue hym forth. And if þe lust, take a litil Porke y-sode, &
al to-choppe hit
smal a-mong þat oþer; for it wol be þe better, &
namely [correction; sic = MS. a
namely. ] for þe Capoun.
.xxxvj. Pokerounce.--Take Hony, & caste it in a potte tyl it wexe
chargeaunt
y-now; take & skeme it clene. Take Gyngere, Canel, & Galyngale,
& caste þer-to;
take whyte Brede, & kytte to trenchours,(Note: two trenchers, big
slices. ) &
toste ham; take þin paste whyle it is hot, & sprede it vppe-
leaf 32 bk.
on þin trenchourys with a spone, & plante it with Pynes,
& serue forth
[correction; sic = f ] .
.xxxvij. Sauoge.--Take Pigis fete clene y-pekyd; þan tak Freysshe
broþe of Beff,
& draw mylke of Almaundys, & þe Piggys þer-in;
þen mence Sawge; þan grynd hym
smal, & draw owt þe Ius þorw a straynoure; þan
take clowys y-now, & do þer-in
pouder Gyngere, & Canelle, Galyngale, Vynegre, & Sugre y-now;
Salt it þan, &
þanne serue forth.
.xxxviij. A Kyde a-Forsyde.--Take a pigge, & make hym clene, and
Skynne hym, &
Fylle it ful of suche mete as þou dost a capoun; þan take
þe fleysshe, &
vntrusse hym on a spete, in þe maner of a kede, & roste hym;
& endore hym with
olkys of Eyroun as an kede, & þan serue forth.
.xxxix. Eyroun in lentyn.--Take Eyroun, & blow owt þat ys
with-ynne atte oþer
ende; þan waysshe þe schulle clene in warme Water; þan
take gode mylke of
Almaundys, & sette it on þe fyre; þan take a fayre
canvas, & pore þe mylke
þer-on, & lat renne owt þe water; þen take it
owt on þe cloþe, & gader it
to-gedere with a platere; þen putte sugre y-now þer-to;
þan take þe halvyndele,
& colour it with Safroun, a lytil, & do þer-to pouder
Canelle;
Page 42
þan take & do of þe whyte in the neþer ende of
þe schulle, & in þe myddel þe
olk, & fylle it vppe with þe whyte; but not to fulle, for
goyng ouer; þan sette
it in þe fyre & roste it, & serue forth [correction;
sic = f ] .
.xl. Puddyng of purpaysse.--Take þe Blode of hym, & þe
grece of hym self, &
Ote-mele, & Salt, & Pepir, & Gyngere, & melle þese
to-gederys wel, & þan putte
þis in þe Gutte of þe purpays, & þan lat
it seþe esyli, & not hard, a good
whylys; & þan take hym vppe, & broyle hym a lytil, &
þan serue forth
[correction; sic = f ] .
.xli. Raynolle.--Nym sode Porke & chese, & seþe y-fere,
& caste þer-to gode
pouder Pepir, Canelle, Gyngere, Clowes, " RESP="ta">Mace,
leaf 33.
an close þin comade in dow, & frye it in freysshe grece ryt
wel; an þanne serue
it forth.
.xlij. Froyse in lentynne.--Take Fygis & Roysonys, & grynde
hem in a mortere, &
draw vppe with kreme of Almaundys; þan take Rys þorw a
cloþe; þan take þe Luce,
an þe Perche, & þe Schrympe, & seþe hem,
& do a-way þe bonys, & þe hedys, &
grynde hem in an Mortere, & draw hym vppe with þe creme of
þe Almaundys; þen
take Rys, & do hem on a potte ouer þe fyre, Whan þey
ben clene, with a lytil
Watere, late hem seþe til þey ben drye, & þat
þey schorge; þan take & hew on a
borde, & do þer-to; þen take Sugre, & Safroun a
goode quantyte, & gode pouder, &
caste þer-to, & boyle it y-fere, & frye it in oyle, &
make þer-of a Froyse, &
serue forth [correction; sic = f ] .
.xliij. Payn pur-dew.--Take fayre olkys of Eyroun, & trye hem fro
þe whyte, &
draw hem þorw a straynoure, & take Salt and caste þer-to;
þan take fayre brede,
& kytte it as trounde rounde; þan take fayre Boter þat
is claryfiyd, or ellys
fayre Freysshe grece, & putte it on a potte, & make it hote;
þan take & wete wyl
þin trounde in þe olkys, & putte hem in þe panne,
an so frye hem vppe; but ware
of cleuyng to the panne; & whan it is fryid, ley hem on a dysshe,
& ley Sugre
y-nowe þer-on, & þanne serue it forht [sic; correction
= forth ].
.xliiij. Meselade.(Note: See Malesade in Douce MS. )--Take Eyroun,
þe olkys an
þe whyte to-gedere, & draw hem þorw a straynoure; &
þan take a litil Botere, &
caste in a fayre frying panne; & whan þe boter is hot, take
þe drawyn Eyroun, &
caste þer-to; þan take a Sawcere, an gadre þe Eyroun
to-gedere in þe panne, as
it were þe brede of a pewter dysshe; & þan take fayre
pece of Brede, þe
mountance of a mosselle of Brede, vppe-on þe Eyroun, & turne
þan thybrede
downward in þe panne; þanne
leaf 33 bk.
take it of þe panne, & caste fayre whyte
Page 43
Sugre þer-to, & serue forth; an to euery good meslade take
a þowsand Eyroun or
mo.
.xlv. Brawune frye.--Take Brawune, & kytte it þinne; þan
take þe olkys of
Eyroun, & sum of þe whyte þer-with; þan take
mengyd Flowre, an draw þe Eyroun
þorw a straynoure; þen take a gode quantyte of Sugre, Saferoun,
& Salt, & caste
þer-to, & take a fayre panne with Freyssche gres, & set
ouer þe fyre; & whan þe
grece is hote, take þe Brawn, an putte in bature, & turne
it wyl þer-yn, an þan
putte it on þe panne with þe grece, & late frye to-gederys
a lytil whyle; þan
take it vppe in-to a fayre dyssche, & caste Sugre þer-on,
& þan serue forth.
.xlvj. Longe Fretoure.--Take Milke, an make fayre croddes þer-of,
in þe maner of
a chese al tendyr; þan take owt þe whey as clene as þou
may, & putte it on a
bolle; þan take olkys of Eyroun & Ale, & menge floure,
& cast þer-to, a gode
quantyte, & draw it þorw a straynoure in-to a fayre vesselle;
þan take a panne
with fayre grece, & hete it on þe fyre, but lat it nowt boyle,
& þan ley þin
creme a-brode; þan take a knyff, & kytte a quantyte þer-of
fro þe borde in-to þe
panne, & efte a-noþer, & let it frye; & whan it is
brownne, take it vppe in-to a
fayre dyssche, and caste Sugre y-now þer-on, & serue forth.
.xlvij. Rapeye.--Take dow, & make þer-of a þinne kake;
þanne take Fygys &
raysonys smal y-grounde, & temper hem with Almaunde Milke; take
pouder of Pepir,
& of Galyngale, Clowes, & menge to-gederys, & ley on þin
kake a-long as bene
koddys, & ouer-caste þin kake to-gederys, & dewte on
þe eggys, an frye in Oyle,
& serue forth.
.xlviij. Ryschewys in lente.--Take Fygys & sethe hem uppe in Ale;
þan take whan
þey ben tendyr, & bray hem smal on a Mortere;
leaf 34
þan take Almaundys, & schrede hem þer-to smal; take
Perys, & schrede hem þer-to;
take datys, & schrede hem þer-to; & nym Milwel or lenge,
þat is wel y-wateryd, &
tese þer-to; þan make þin farsure, & rolle a-long
in þin hond, & ley hem in
flowre; þan make þin bature with ale & Floure, &
frye hem vppe brown in Oyle;
ryt so, make round-lyke Fretourys in þe maner be-for-sayd, &
frye hem vppe, &
þat ben y-clepid Ragons, & þanne serue hem forth.
.xlix. Hanoney.--Take an draw þe Whyte & þe olkys of
þe Eyroun þorw a
straynoure; þan take Oynonys, & schrede hem smal; þan
take fayre Boter or grece,
& vnneþe kyuer þe panne þer-with, an frye þe
Oynonys, & þan caste þe Eyroun in
þe panne, & breke þe Eyrouns & þe Oynonys
to-gederys;
Page 44
an þan lat hem frye to-gederys a litel whyle; þan take
hem vp, an serue forth
alle to-broke to-gederys on a fayre dyssche.
.l. Hagas de Almaynne.--Take Fayre Eyroun, þe olke & þe
Whyte, & draw hem þorw a
straynour; þan take Fayre Percely, & parboyle it in a potte
with boyling broþe;
þan take þe olkys of Eyroun hard y-sothe, & hew þe
olkys & þe Percely smal
to-gederys; þan take Sugre, pouder Gyngere, Salt, & caste
þer-to; þen take
merow, & putte it on a straynourys ende, & lat hange in-to
a boyling potte; &
parboyle it, & take it vppe, & let it kele, & þan
kytte it in smal pecys; þan
take þe drawyn Eyroun, & put hem in a panne al a-brode, &
vnneþe ony grece in þe
panne, & cowche ye olkys & þe Percely þer-on in
þe panne, & þan cowche of þe
Marow pecys þer-on, & þan fold vppe eche kake by-neþe
eche corner in .iiij.
square, as platte, and turne it on þe panne one; let lye a litel
whyle; þan take
it vp & serue forth [correction; sic = f ] .
leaf 34 bk.
.lj. Cryspe.--Take Whyte of Eyroun, Mylke, & Floure, & a lytel
Berme, & bete it
to-gederys, & draw it þorw a straynoure, so þat it
be renneng, & not to styf, &
caste Sugre þer-to, & Salt; þanne take a chafer ful
of freysshe grece boyling, &
put þin hond in þe Bature, & lat þin bature renne
dowun by þin fyngerys in-to þe
chafere; & whan it is ronne to-gedere on þe chafere, &
is y-now, take & nym a
skymer, & take it vp, & lat al þe grece renne owt, &
put it on a fayre dyssche,
& cast þer-on Sugre y-now, & serue forth.
.lij. Ryschewys of Marow.--Take fayre Flowre & raw olkys of Eyroun,
& Sugre, &
Salt, & pouder of Gyngere, & Safroun, & make fayre cakes;
& þan take marow,
Sugre, & pouder of Gyngere, & ley it on þin cake, &
fold hem to-gederys, & kytte
hem in þe maner of Rysschewes, & frye hem in freyssche grece,
& þanne serue
forth.
.liij. Lesynges de chare.--Take fayre Buttys of Porke; hewe hem, &
grynd hem, &
caste þer-to Raw olkys of Eyroun, & þen putte it in-to
a fayre Vesselle; & take
Roysonys of corauns, & dates myncyd, & pouder of Gyngere, Pepir,
& Safroun, &
Sugre, an melle all þes to-gederys; & make fayre past of
Sugre & Safroun, &
Salt; temper þer-in, & make .ij. fayre flat cakys þer-of,
& lay þe stuf þer-on
al a-brode on þe cake al flat; & þan take þat
oþer cake, & lay hym al a-brode
þer-on; & þan kytte the cakys þorw with an knyf
in maner of lesyngys; & þan make
fayre bature of Raw olkys of Eyroun, Sugre, & Salt, & close
þe sydys of þe
lesyng þer-with, & þan frye hem in fayre grece, &
serue forth.
.liiij. Fretoure.--Take whete floure, Ale est, Safroun, & Salt,
& bete
Page 45
alle to-gederys as þikke as þou schuldyst make oþer
bature in fleyssche tyme; &
þan take fayre Applys, & kut hem in maner
leaf 35.
of Fretourys, & wete hem in þe bature vp on downne, &
frye hem in fayre Oyle, &
caste hem in a dyssche; & caste Sugre þer-on, & serue
forth.
.lv. Chawettys Fryidde.--Take & make fayre past of flowre &
water, Sugre, &
Safroun, & Salt; & þan make fayre round cofyns þer-of;
& þen fylle þin cofyns
with þin stuf, & keuere þin cofyns with þe same
past, & frye hem in gode Oyle, &
serue forth [correction; sic = f ] .
.lvj. Tansye.--Take fayre Tansye, & grynd in a morter; þanne
take Eyroun, þe
olkys & þe whyte, & strayne [correction; sic = stray
] hem þorw a straynoure; &
strayne also þe Ius of þe Tansye, & melle to-gederes;
& take fayre Freysche
grece, & put þer-on ouer þe fyre, tylle it melte; þan
caste þe stuf þer-on, &
gadere to-gedere with a Sawcer or a dysshe, as þou wolt it, lasse
oþer more, &
turne it in þe panne; & þan serue it forth.
.lvij. Froyse out of Lentyn.--Take Eyroun & draw þe olkes
& þe whyte þorw a
straynoure; þan take fayre Bef or vele, & sethe it tyl it
be y-now; þan hew cold
oþer hote, & melle to-gederys þe eggys, þe Bef,
or vele, & caste þer-to Safroun,
& Salt, & pouder of Pepir, & melle it to-gederys; þan
take a fayre Frying-panne,
& sette it ouer þe fyre, & caste þer-on fayre freysshe
grece, & make it hot, &
caste þe stuf þer-on, & stere it wel in þe panne
tyl it come to-gederys wel;
cast on þe panne a dysshe & presse it to-gederys, & turne
it onys, & þanne serue
it forth.
.lviij. Ryschewys close & Fryez.--Take Fygys, & grynd hem smal
in a mortere with
a lytil Oyle, & grynd with hym clowys & Maces; & þan
take it vppe in-to a
vesselle, & cast þer-to Pynez, Saundrys, & Roysonys of
Coraunce, & mencyd Datys,
Pouder Pepir, Canel, Salt, Safroun;
leaf 35 bk.
þan take fyne past of flowre an water, Sugre, Safroun, &
Salt, & make fayre
cakys þer-of; þan rolle þin stuf in þin hond,
& couche it in þe cakys, & kyt it,
& folde hym as Ruschewys, & frye hem vppe in Oyle; and serue
forth hote.
.lix. (Note: ? MS. N or M. )Nese Bekys.--Take Fygys & grynd hem
wel; þan take
Freyssche [correction; sic = MS. Fyssche; A. fresshe. ] Samoun &
goode Freyssche
Elys wyl y-sothe, & pyke owt þe bonys, & grynd þe
Fyssche with þe Fygis, & do
þer-to powder Gyngere, Canelle; & take fayre past of Flowre,
& make fayre cakys
ryth þinne, & take of þe fars, & lay on þe
cake, & close with a-noþer; þen take
a Sawcere, & skoure þe sydis, & close þe cake,
& Frye hem wyl in Oyle; & if þou
wolt haue hym
Page 46
partye, coloure hym with Safroun, Percely, & Sawnderys; & serue
forth for a gode
fryid mete.
.lx. Myle in Rapeye.--Take Fygys & wasche hem clene, and boyle hem
in wyne, &
grynd hem smal, & draw hem vppe with þe Wyne þat þey
were sothyn in; þan take
flowre of Rys, & Wyne, & draw þorw a straynoure, &
do þer-to pouder Gynger,
Canelle, Mace, Quybibe, & þen take Freyssche Samoun, oþer
[correction; sic = oþe
] Pike or gode Freyssche Codlyng; seþe it wyl, & pike owt
þe bonys; þan take
perys y-coryd, & grynde hem ryth smal & wyl with þe Fyssche;
þan take hard olkys
of Eyroun soþin, & grynd it wyth-al, & do it in-to þin
veselle, & take with
Sugre & pouder Gynger, & meng it with þe farcere(Note:
Farcure; stuffing. ) wyl,
& presse hem to-gederys; þan make a gode bature [correction;
sic = MS. a gode a
bature gode. ] of Almaunde mylke & Floure, & do þer-in,
& frye hem wyl in Oyle,
& ley hem yn a dyssche, & pore on þe Sew, & serue
forth.
.lxj. Cruste Rolle.--Take fayre smal Flowre of whete; nym Eyroun &
breke þer-to,
& coloure þe past with Safroun; rolle it on a borde also
þinne as parchement,
rounde a-bowte as
leaf 36.
an oblye;(Note: Oble, sacramental wafer.) frye hem, & serue forth;
and þus may
do in lente, but do away þe Eyroun, & nym mylke of Almaundys,
& frye hem in
Oyle, & þen serue forth.
.lxij. Chawettys a-forsed.--Take Merybonys & Porke; hew it an Raw
olkys of
Eyroun, & melle to-gederys with pouder Canelle, Pepir, Gyngere,
& Safroun, &
Sugre y-now; kyuere hem, frye hem vp in Grece, & serue forth.
.lxiij. Fretoure owt of lente.--Take Flowre, Milke, & Eyroun, &
grynd Pepir &
Safroun, & make þer-of a bature; pare Applys, & ster
hem, & frye hem vppe.
.lxiiij. Towres.--Take & make a gode þikke bature of olkys
of Eyroun, & marow
y-now þer-on, pouder pepir, Mace, clowes, Safroun, Sugre, &
Salt; & if þou wolt,
a litel soþe Porke or vele y-choppid; þer-to take þen
þe whyte of Eyroun, &
strayne hem in-to a bolle; þan putte a lytil Saffroun & Salt
to þe whyte, &
sette a panne with grece ouer þe fyre, & be-war þat
þin grece be nowt to hote;
þan putte a litel of þe Whyte comade in þe panne,
& late flete al a-brode as þou
makyst a pancake; þen, whan it is sumwhat styf, ley þin
comade of þin Eyroun,
þat is to saying, of þe olkys, in þe myddel, &
caste by þe cake round a-bowte, &
close hym foure-square, & fry hem vp, & serue hem forth for
Soperys in
Somere.(Note: four pages and a quarter blank here in the MS. )
Page 47
leaf 37 bk.
HERE BEGYNNYTH DYUERSE BAKE METIS.
.I. Tartes de chare.--Take Freyssche Porke, & hew it, & grynd
it on a mortere; &
take it vppe in-to a fayre vesselle; & take þe whyte an þe
olkys of Eyroun, &
strayne into a Vesselle þorw a straynoure, & tempere þin
Porke þer-with; þan
take Pynez, Roysonys of Coraunce, & frye hem in freysshe grece,
& caste þer-to
pouder Pepir, & Gyngere, Canelle, Sugre, Safroun, & Salt, &
caste þer-to, & do
it on a cofynne, & plante þin cofynne a-boue with Pyne, &
kyt Datys, & gret
Roysonys, & smal byrdys, or ellys hard olkys of Eyroun; & if
þou take byrdys,
frye hem on a lytel grece or þow putte hem on þin cofynne,
& endore with olkys
of Eyroun, & Safroun, & lat bake til it be y-now, & serue
forth.
.ij. A-noþer manere.--Take Fygys, Roysonys, & Porke, &
a lytel brede y-ground
y-fere; take hym vppe, & put Pepir y-now þer-to, & Mace,
Clowys, & make þin
cofyn, & putte þin comade þer-on.
.iij. A-noþer manere.--Tak fayre porke y-broylid, & grynd
it smal with olkys of
Eyroun; þan take Pepir, Gyngere, & grynd it smal, & melle
it with-al, & a lytel
hony, & floryssche þin cofyns with-ynne & with-owte,
& hele hem with þin
ledys,(Note: Lids. ) & late hem bake, & serue forth.
.iiij. Daryoles.--Take wyne & Fressche [correction; sic = Frssche
] broþe,
Clowes, Maces, & Marow, & pouder of Gyngere, & Safroun,
& let al boyle
to-gederys, & put þer-to creme, (& if it be clowtys,
draw it þorwe a
straynoure,) & olkys of Eyroun, & melle hem to-gederys, &
pore þe licoure þat þe
Marow was soþyn yn þer-to; þan make fayre cofyns
of fayre past, & put þe Marow
þer-yn, & mynce datys, & strawberys in tyme of ere, &
put þe cofyns
leaf 38.
in þe ovyn, & late hem harde a lytel; þan take hem
owt, & put þe licoure þer-to,
& late hem bake, & serue forth [correction; sic = f ] .
.v. A-nother manere.--Take Pike, Almaunde Milke, & boyle yt þikke,
& let it
kele; þan take Eyroun & chese, & grynd y-fere, & do
þer-to; take pouder Sugre &
caste þer-to, & put in þin cofyns, & not y-helyd,
& bake, & serue forth
[correction; sic = f ] .
.vj. Tartes of Fyssche.--Take Fygys, & Roysoynys, & pike an
sethe in Wyne; þan
take Costardys, Perys, & pare hem clene, & pike out þe
core, & putte hem in a
morter with þe frute; þen tak Codlyng or haddok, oþer
Elys, & seþe hem & pike
owt þe bonys, & grynd alle y-fere, & do þer-to
a lytel wyne, & melle to-gederys:
an do þer-to Canelle, Clowys, Mace, Quybibe,
Page 48
pouder Gyngere, & of Galyngale, & pepir, & Roysonys of
coraunce, and coloure it
with Safroun. When þou makyst þin cofyns, þan take
gode fat Ele, & culpe hym, &
take owt þe stonys of Datys, & farce hem; & blaunche
Almaundys, & caste þer-to;
but fyrste frye hem in Oyle, & couche al þis a-mong, &
bete þin cofyns with þe
ledys, & bake, & serue forth.
.vij. Chawettys.--Take buttys of Vele, & mynce hem smal, or Porke,
& put on a
potte; take Wyne, & caste þer-to pouder of Gyngere, Pepir,
& Safroun, & Salt, &
a lytel verþous,(Note: verjuice. ) & do hem in a cofyn with
olkys of Eyroun, &
kutte Datys & Roysonys of Coraunce, Clowys, Mace, & þen
ceuere þin cofyn, & lat
it bake tyl it be y-now.
.viij. Chawettys.--Take Porke y-sode, & mencyd Datys, and grynd
hem smal
to-gederys; take olkys of Eyroun, & putte þer-to a gode hepe,
& grene chese
putte þer-to; & whan it ys smal y-now, take Gyngere, Canelle,
& melle wyl þi
commade þer-with, & put in þin cofyns; þan take
olkys of Eyroun
leaf 38 bk.
hard y-sothe, an kerue hem in two, & ley a-boue, & bake hem;
& so not y-closyd,
serue forth.
.ix. Malmenye Furne.--Take gode Milke of Almaundys, & flowre of
Rys, & gode Wyne
crete, or þe brawn of a Capoune, oþer of Fesaunte, &
Sugre, & pouder Gyngere, &
Galyngale, & of Canelle, & boyle y-fere; & make it chargeaunt,
& coloure it with
Alkenade, oþer with Saunderys; & if it be Red, a-lye it with
olkys of Eyroun; &
make smal cofyns of dow, & coloure hem with-owte, & bake on
an ovyn, & coloure
with-ynne & wyth-oute; þen haue Hony y-boylid hote, &
take a dyssche, & wete þin
dyssche in þe hony, & with þe wete dyssche ley þe
malmenye & þe cofyns; & whan
þey ben bake, & þou dressest yn, caste a-boue blaunche
pouder, Quybibe, mace,
Gelofre; & þanne serue it forth.
.x. Rapeye.--Take Dow, & make þer-of a brode þin cake;
þen take Fygys & Roysonys
smal y-grounde, & fyrst y-sode, An a pece of Milwelle or lenge
y-braid with-al;
& take pouder of Pepir, Galyngale, Clowe, & mence to-gedere,
& ley þin comede on
þe cake in þe maner of a benecodde, y-rollyd with þin
hond; þan ouer-caste thy
cake ouer þi comade, as it wol by-clippe hit; & with a sawcere
brerde go round
as þe comade lyith, & kutte hem, & so he is kut &
close with-al, & bake or frye
it, & þanne serue it forth.
.xj. Tartes of Frute in lente.--Take Fygys & sethe hem wyl tyl
þey ben neyssche;
þan bray hem in a morter, & a pece of Milwel þer-with;
take ham vppe & caste
roysonys of coraunce þer-to; þan take Almaundys & Dates
[added in interlined by
a later hand. in MS]
Page 49
y-schred þer-to; þan take pouder of Pepir & meng with-al;
þen putte it on þin
cofynne, & Safroun þin cofynn a-boue, & opyn hem a-bowte
þe myddel; & ouer-cast
þe openyng vppon þe lede,(Note: lid. ) & bake hym a
lytel, & serue forth
[correction; sic = f ] .
leaf 39.
.xij. Vn Vyaunde Furne san noum de chare.--Take stronge Dow, &
make a cake
sumdele þicke, & make it tow; þan take larde of Venysoun,
or a bere, or of a
Bere, & kerue hem þinne as Fylettes of Porke, & lay þin
lardys square as a
chekyr, & ley þer-vppe a tyne y-makyd of Eyroun vppe-on þe
tyne; ley þin
farsure, y-makyd of Hennys, & of Porke, of Eyroun, & myid brede,
& Salt, &
chese, yf þou it hast; & þat it be makkyd at .iiij.
tymes. Fyrst make þus þin
whyte farsure: grynd in a mortere, Gyngere, Canelle, Galyngale; take
then
almaundys & floure of Rys, and a party of Fleysshe, & caste
ther-to in a
mortere, & grynd ryth smal, & temper it with Eyroun. þus
make þin elow Farsure:
nym Safroun, Gyngere, Canel, Galyngale, Brede, & a partye of þin
Fleyssche, &
grynd it smal in þe mortere, & temper it vppe with Eyroun.
The þryd maner schal
ben blake: nym Gyngere, Canelle, Galyngale, Brede, Eyroun, & Old
chese; nym þan
Percely, & grynd it smal in a mortere, & wryng it & do
it vppe; & do it to þin
Fleyssche, & þer-with coloure þin fayre partye of Fleyssche,
& ley a party of
þin Fleyssche on .iiij. quarterys, but þat þe brede
be as þin cake; take þen &
ley þer-vppe-on þin Fleyssche, & lay þer-vppe-on
a grece; a-boue þin grece ley
þi cyvey; nym þin þridde cours of þin Flessche,
& lay as brode as þin cake, &
þan grece, & þer a-bouyn, a cyvey. ley þe
iiij. course of þin Fleyssche on
.iiij. quarterys as brode as þin cake, & þan grece,
& þan a-boue, a cyuey. The
.v. cours of þin Fleyssche, ley as brode as þine cake,
& þen grece, & þan aboue,
a cyuey. Nym þe .vj. cours, & lay as brode as þin cake,
& þan grece, & þan a
cyuey. Nym þe .viij. cours of þe Fleysshe, & lay as
brode as þin cake on .iiij.
quarterys, & grece, & þan a cyvey; & a lytel bake
hem, & serue forth.
leaf 39 back.
.xiij. Vn Vyaunde furnez san nom de chare.--Take flowre, Almaunde milke,
&
Safroune, & make þer-of .iiij. tynez, & frye þi
tynez in Oyle; nym þen
Almaundys, & draw þer-of mylke ryt þikke; nym mace,
Quybibe, & floure of Rys,
Canelle, Galyngale; take þenne haddok, Creue, Perchys, Tenche,
& seþe; whan þey
ben sothyn, take þin fyssche from þe bonys, & bray
it ryt smal with þin Spicerye
to-gederys, & make þer-of þin farsure. Whan it is y-makyd,
departe it in .iiij.
partyis, þat o partye
Page 50
whyte, þat oþer elow, þe þrydde grene, þe
ferþe blak coloure with Fygys,
Roysonys, an Datys; take þe firste cours of þe Fyssche,
of al þe .iiij. cours, &
ley on þin cyvey a-bouyn þin Fyssche, in .iiij. quarterys,
as a chekyr, as brode
as þin cake, & caste a-bouyn Sugre of Alysaundre, & þer-vppe-on
þine tyne. Nym
an-oþer cours, & ley on þi .iiij. quarterys as brode
as þin tyne, & þer-vppe-on
þin Sugre. Nym þe þrydde cours of þin Fyssche,
& ley on .iiij. quarterys, &
caste a-boue Sugre, & a tyne. Nym þe .iiij. cours a-cordant
to þin oþer,
a-þenched(Note: ?pinched, A. reads, "a-þenched to-gedre
aboue a hole, as a
rose." ) to-geder, an a-boue a hole as a rose, & cetera.
.xiiij. Pety Pernollys.--Take fayre Floure, Safroun, Sugre, & Salt,
& make
þer-of past; þan make smal cofyns; þen take olkys
of Eyroun, & trye hem fro þe
whyte; & lat þe olkys be al hole, & not to-broke, &
ley .iij. or .iiij. zolkys
in a cofyn; and þan take marow of bonys, to or .iij. gobettys,
& cowche in þe
cofynn; þan take pouder Gyngere, Sugre, Roysonys of coraunce,
& caste a-boue; &
þan kyuere þin cofyn with þe same past, & bake
hem, & frye hem in fayre grece, &
serue forth [correction; sic = f ] .
.xv. Doucete.--Take Creme a gode cupfulle, & put it on a straynoure;
þanne take
olkys of Eyroun & put þer-to, & a lytel mylke; þen
strayne it þorw a straynoure
in-to a bolle; þen take Sugre y-now, & put þer-to,
or ellys hony forde faute
leaf 40.
of Sugre, þan coloure it with Safroun; þan take þin
cofyns, & put in þe ovynne
lere, & lat hem ben hardyd; þan take a dysshe y-fastenyd
on þe pelys ende; &
pore þin comade in-to þe dyssche, & fro þe dyssche
in-to þe cofyns; & when þey
don a-ryse wel, take hem out, & serue hem forth.
.xvj. Crustade.--Take vele, an smyte in lytel pecys in-to a potte,
an wayssche
yt fayre; þan take fayre water, & lat yt boyle to-gedere
with Percely, Sawge,
Sauerey, & Ysope smal y-now an hew; & whan it is on boylyng,
take pouder Peper,
Canell, Clowys, Maces, Safroun, & lat hem boyle to-gederys, &
a gode dele of
wyne þer-with. Whan þe fleyssche is y-boylid, take it fro
þe broþe al clene, &
lat þe broþe kele; & whan it is cold, take Eyroun,
þe whyte & þe olkys, & cast
þorw a straynoure, & put hem in-to the broþe, so many
þat þe broþe be styf
y-now; þen make fayre cofyns, & cowche .iij. pecys or .iiij.
of þe fleyssche in
a cofyn; þan take Datys, & kytte hem, & cast þer-to;
þan take pouder Gyngere, &
a lytel verious, & putte in-to þe broþe & Salt;
& þan putte þe broþe on þe
cofyns, bake a lytel with þe fleyssche or þou putte þin
lycoure þer-on, & lat al
Page 51
bake to-gederys tyl it be y-now; þanne take yt owt, and serue
hem forth.
.xvij. Crustade lumbard.--Take gode Creme, & leuys of Percely,
& Eyroun, þe
olkys & þe whyte, & breke hem þer-to, & strayne
þorwe a straynoure, tyl it be so
styf þat it wol bere hym-self; þan take fayre Marwe, &
Datys y-cutte in .ij. or
.iij. & Prune; & putte þe Datys an [correction; sic =
MS. in. ] þe Prune & Marwe
on a fayre cofynne, y-mad of fayre past, & put þe cofyn on
þe ovyn tyl it be a
lytel hard; þanne draw hem out of þe ouyn; take þe
lycour & putte þer-on, &
fylle it vppe, & caste Sugre y-now on, & Salt; þan lat
bake to-gederys tyl it be
y-now; & if it be in lente, lef þe Eyroun & þe
Marwe out,
leaf 40, back.
& þanne serue it forth.
.xviij. Flathons.--Take Milke an olkys of Eyroun, & draw it þorw
a straynoure
with whyte Sugre, oþer blake Sugre, & mylt fayre botter,
& putte þer-to, & Salt;
& make fayre cofyns, & sette hem on þe ouen tyl þey
ben hard; þan take a pele
with a dyssche on þe ende, & fylle þe dyssche with
þin comade, & pore in-to þe
cofyns, & lat bake a lytel whyle; þan take hem out in-to
a fayre dyssc, & cast
whyte sugre þer-on, & serue fort.
.xix. Venyson y-bake.--Take hoges of Venyson, & parboyle hem in
fayre Water an
Salt; & whan þe Fleyssche is fayre y-boylid, make fayre past,
& cast þin Venyson
þer-on; & caste a-boue an be-neþe, pouder Pepir, Gyngere,
& Salt, & þan sette it
on þe ouyn, & lat bake, & serue forth.
.xx. Pety Pernauntes.--Take fayre Flowre, Sugre, Safroun, an Salt,
& make
þer-offe fayre past & fayre cofynges; þan take fayre
y-tryid olkys Raw, & Sugre,
an pouder Gyngere, & Raysounys of Coraunce, & myncyd Datys,
but not to smal; þan
caste al þis on a fayre bolle, & melle al to-gederys, &
put in þin cofyn, & lat
bake oþer Frye in Freyssche grece.
.xxj. Quyncis or Wardouns in past.--Take & make fayre Rounde cofyns
of fayre
past; þan take fayre Raw Quynces, & pare hem with a knyf,
& take fayre out þe
core þer-of; þan take Sugre y-now, & a lytel pouder
Gyngere, & stoppe þe hole
fulle; & cowche .ij. or .iij. wardonys or quynce in a cofyn, &
keuere hem, & lat
hem bake; & for defaut of Sugre, take hony; but þen putte
pouder Pepir þer-on, &
Gyngere, in þe maner be-for sayd.
.xxij. Lamprouns y-bake.--Take lamprounys & skald hem with , &
make fayre paste,
& couche .ij. or iij lamprounys with pouder of Gyngere, Salt, Pepir,
& lat hem
bake; & leche
leaf 41
Samoun in fayre brode pecys, & bake hem in þe maner be-forsayd,
& þanne serue
forth.
Page 52
.xxiij. Lamprays bake.--Take & make fayre round cofyns of fyne
past, & take
Freyssche lampreys, & late hem blode .iij. fyngerys with-in þe
tayle, & lat hem
blede in a vesselle, & late hym deye in þe same vesselle
in þe same blode; þan
take broun Brede, & kyt it, & stepe it in þe Venegre,
& draw þorw a straynoure;
þan take þe same blode, & pouder of Canel, & cast
þer-to tyl it be broun; þan
caste þer-to pouder Pepir, Salt, & Wyne a lytelle, þat
it be not to strong of
venegre. An skald þe Lampray, & pare hem clene, & couche
hym round on þe cofyn,
tyl he be helyd;(Note: covered. ) þan kyuere hym fayre with a
lede, saue a lytel
hole in þe myddelle, & at(Note: Harl. ellys. A. ell, altered
to at. ) þat hool,
blow in þe cofynne with þin mowþe a gode blast of
Wynde. And sodenly stoppe þe
hole, þat þe wynd a-byde with-ynne, to reyse vppe þe
cofynne, þat he falle nowt
a-dowune; & whan he is a lytel y-hardid in þe ouen, pryke
þe cofyn with a pynne
y-stekyd on a roddys ende, for brekyng of þe cofynne, & þan
lat bake, & serue
fort colde. And when þe lamprey is take owt of þe cofynne
& etyn, take þe
Syrippe in þe cofynne, & put on a chargere, & caste Wyne
þer-to, an pouder
Gyngere, & lat boyle in þe fyre. Than take fayre Paynemayn
y-wette in Wyne, &
ley þe soppis in þe cofynne of þe lamprey, &
ley þe Syrippe a-boue, & ete it so
hot; for it is gode lordys mete.
.xxiiij. Tartes de chare.--Take Freyssche Porke, & hew it; &
grynd it in a
mortere, & take it vppe in-to a fayre vesselle; & take þe
whyte of Eyroun & þe
olke, y-tryid þorw a straynoure; & temper þin porke
þer-with; & þan take Pyne, &
Raysonys of Coraunce, & frye hem in Freyssche grece, & caste
þer-to
leaf 41, bk.
pouder Pepir & Gyngere, Canel, Sugre, Safroun, Salt, & caste
þer-to; & do it on
a cofynne, & plante þe cofynne a-boue with Prune, & with
Datys, & gret Roysonys
of Coraunce, & smal Byrdys, or ellys harde olkys of Eyroun; &
yf þow tage(Note:
take. ) Byrdys, frye hem in grece or þou putte hem in þe
cofyn; & þan keuere þin
cofynne; & þan endore it with olkys of Eyroun, & with
Safroune, & late yt bake
tyll it be y-now; & þan serue forth.
.xxv. Rastons.--Take fayre Flowre, & þe whyte of Eyroun,
& þe olke, a lytel; þan
take Warme Berme, & putte al þes to-gederys, & bete hem
to-gederys with þin hond
tyl it be schort & þikke y-now, & caste Sugre y-now þer-to,
& þenne lat reste a
whyle; þan kaste in a fayre place in þe oven, & late
bake y-now; & þen with a
knyf cutte yt round a-boue in maner of a crowne, & kepe þe
cruste þat þou
kyttyst; & þan pyke al þe cromys withynne to-gederys,
an pike hem smal with þin
knyf, & saue þe sydys & al þe
Page 53
cruste hole with-owte; & þan caste þer-in clarifiyd
Boter, & Mille(Note: melle
A. (mix). ) þe crome & þe [correction; sic = MS. þe
þe] botere to-gedere, &
keuere it a-en with þe cruste, þat þou kyttest a-way;
þan putte it in þe ovyn
aen a lytil tyme; & þan take it out, & serue it fort.
.xxvj. Darioles.--Take Wyne, an Freyssche broþe, & Clowes,
& Maces, & Marwe,
pouder Gyngere, Safroun, & lat al boyle to-gederys, & Creme,
(if it be clowty,
draw it þorw a straynoure,) & olkys of Eyroun, & melle
hem to-gederys, & pore þe
lycoure þat þe marwe was sothe in, þer-to; þen
make fayre cofyns, & put þe Marwe
þer-in, & mence Datis, & Strawberys in tyme of ere, &
sette þe cofyns(Note:
Cofyns A., fyre Harl. ) in þe ovenne, & lat hem hard a lytelle,
& take hem out,
& put þe lycoure þer-to, & lat bake; & serue
forth.
.xxvij. Pye de pare.--Take & smyte fayre buttys of Porke, &
buttys of Vele,
to-gederys, & put it on a fayre potte, & do þer-to Freyssche
leaf 42.
broþe, & a quantyte of wyne, & lat boyle alle to-gederys
tyl yt be y-now; þan
take it fro þe fyre, & lat kele a lytelle; þan caste
þer-to olkys of Eyroun, &
pouder of Gyngere, Sugre, & Salt, & mynced Datys, & Roysonys
of Coraunce; þen
make fayre past, and cofynnys, & do þer-on; kyuer it, &
let bake, & serue forth
[correction; sic = f ] .
.xxviij. Potrous.--Take a schouyl of yron, & hete it brennyng hote;
& þan take
it owt of þe fyre, & fille it fulle of Salt; þan make
a pitte in þe Salt al
holow, þe schap of a treen dyssche; & sette þe panne
& þe Salt ouer þe fyre
a-en, tyl þe Salt be brennyng hote; & þan caste þin
whyte & þe olkys of Eyroun
in-to þe hole of þe Salte, & lat seþe ouer þe
fyre tyl it be half harde; & þan
put a dyssche half fulle of Salt; & þan take a dressoure
knyf, & put vnderneþe
þe Salt in þe panne, & hef(Note: Heave; lift. ) it
vppe so fayre, þat þe cofyn
with þe Eyroun breke not; þan sette it on þe dyssche
wyth þe Salt, & þan serue
it forth.
.xxix. Flampoyntes bake.--Take fayre Buttes of Porke, & seþe
hem in fayre
Watere, & clene pyke a-way þe bonys & þe Synewes,
& hew hem & grynd hem in a
mortere, & temper with þe Whyte of Eyroun, & Sugre, &
pouder of Pepir, &
Gyngere, & Salt; þan take neyssche Cruddis, grynd hem, &
draw þorw a straynoure;
& caste þer-to Aneys, Salt, pouder Gyngere, Sugre; &
þan take þe Stuffe of þe
Porke, & putte it on euelong cofyn of fayre past; & take a
feþer, & endore þe
Stuffe in þe cofyn with þe cruddys; & whan it is bake,
take Pyne, & clowys, &
plante þe cofyn a-boue, a rew of on, & rew of a-noþer;
& þan serue forth
[correction; sic = f ] .
Page 54
.xxx. Sew trappe.--Take .ij. lytel erþen pannys, & sette
on þe colys(Note: A. on
þe colys, Harl. vp colde. ) tyl þey ben hote; make a dyssche-fulle
of þikke
bature of Floure & Watere; take & grece a lytel þat oþer
panne, & do þe bater
þer-on; & lat renne al a-bowte þe panne, so þat
þe pan be al
leaf 42 back.
y-helyd; take & sette þe panne a-en ouer þe fyre of
colys; do þat oþer panne
a-boue þat oþer panne, tyl it be y-baken y-now; whan it
is y-bake, þat it wol
a-ryse fro þe eggys of þe panne, take kydes Fleyssche &
ong porke, & hew it;
take Percely, ysope, & Sauerey and hew hit(Note: Added from A.)
smal y-now; &
þrow a-mong þe Fleyssche;(Note: A. adds "[take salt and
do þer-to, take the
fleysshe] and do hit on þe panne." ) & do it in a panne,
& þe cofynne, do it to
þe colys; hele it with þat oþer panne, & do colys
a-bouyn, & lat baken wyl; whan
it is y-now, take Eyroun, & breke hem; take þe olkes, &
draw þorw a straynoure:
caste to þe olkys Hwyte Sugre, Gyngere, Canelle, Galyngale; sture
it wyl
to-gederys; take al þis, & sette a-doun þe panne, &
cast in a-bouyn þe cofynne
in þe panne: sture it to-gederys; hele it aenward with þat
oþer panne, & lay
colys a-boue, & lat bake wyl tyl it be y-now; take yt owt of þe
panne, & do it
out y-hole, or as moche as þow wolt, & þanne serue
it forth.
.xxxj. Herbelade.--Take Buttes of Porke, & smyte hem in pecys,
& sette it ouer
þe fyre; & seþe hem in fayre Watere; & whan it
is y-soþe y-now, ley it on a
fayre bord, & pyke owt alle þe bonys, & hew it smal,
& put it in a fayre bolle;
þan take ysope, Sawge, Percely a gode quantite, & hew it
smal, & putte it on a
fayre vesselle; þan take a lytel of þe broþe, þat
þe porke was soþin in, & draw
þorw a straynoure, & caste to þe Erbys, & if it
a boyle; þenne take owt þe Erbys
with a Skymoure fro þe broþe, & caste hem to þe
Porke in þe bolle; þan mynce
Datys smal, & caste hem þer-to, & Roysonys of Coraunce,
& Pyne, & drawe þorw a
straynoure olkys of Eyroun þer-to, & Sugre, & pouder
Gyngere, & Salt, & coloure
it a lytel with Safroune; & toyle yt with þin hond al þes
to-gederys; þan make
fayre round cofyns, & harde hem a lytel in þe ovyn; þan
take hem owt, & wyth a
leaf 43.
dyssche in þin hond, fylle hem fulle of þe Stuffe; þan
sette hem þer-in a-en; &
lat hem bake y-now, & serue forth.
.xxxij. A bake Mete.--Take an make fayre lytel cofyns; þan take
Perys, & if þey
ben lytelle, put .iij. in a cofynne, & pare clene, & be-twyn
euery pere, ley a
gobet of Marow; & yf þou haue no lytel Perys, take grete,
& gobet ham, & so put
hem in þe ovyn a whyle; þan take þin commade lyke
as þou
Page 55
takyst to Dowcetys, & pore þer-on; but lat þe Marow
& þe Pecy(Note: A. perys. )
ben sene; & whan it is y-now, serue forth [correction; sic = f
] .
.xxxiij. A bake Mete Ryalle.--Take & make litel cofyns, & take
Chykonys y-soþe;
oþer Porke y-soþe, & smale y-hackyd; oþer of
hem boþe: take Clowys, Maces,
Quybibes, & hakke with-alle, & melle yt with cromyd Marow,
& lay on Sugre y-now;
þan ley it on þe cofynne, & in þe myddel lay
a gobet of marow, & Sugre round
a-bowte y-now, & lat bake; & þis is for soperys.
.xxxiiij. Crustade Ryal.--Take & pyke owt þe marow of bonys
as hool as þou may;
þen take þe bonys, an seþe hem in Watere, or(Note:
A. til that. ) that þe broþe
be fat y-now; þen take Almaundys, & wayssche hem clene, &
bray hem, & temper hem
vppe with þe fat broþe; þan wyl þe mylke be
broun; þen take pouder Canelle,
Gyngere, & Sugre, & caste þer-on; þan take &
make fayre cofyns, & lat hem hard
in þe ovyn; þan take Roysonys of coraunce, & ley in
þe cofynne, & taylid Datys
y-kyt a-long; þen take Eyroun a fewe, y-straynid, & swenge
a-mong þe Milke þe
olke; þen take the botmon of þe cofynne þer þe
Marow schal stonde, & steke þer
gret an long gobettys þer-on vpperyt, & lat bake a whyle;
þen pore þin comade
þer-on halful, & lat bake; & whan yt A-rysith, it is
y-now; þen serue forth.
.xxxv. Crustade.--Take a cofyn, & bake hym drye; þen take
Marw-bonys
leaf 43 back.
& do þer-in; þenne nym hard olkys of Eyroun, &
grynde hem smal, & lye hem vppe
with Milke; þan nym raw olkys of Eyroun, & melle hem a-mong
chikonys y-smete, &
do þer-inne; & yf þou luste, Smal birdys; & a-force
wyl þin comade with Sugre or
hony; þan take clowys, Mace, Pepir, & Safron, & put þer-to,
& salt yt; & þan
bake, & serue forth.
.xxxvj. Crustade gentyle.--Take a Cofyn y-bake; þan grynd Porke
or Vele smal
with harde olkys(Note: A. adds and rawe olkes. ) of Eyroun; þan
lye it with
Almaunde Milke, & make hem stondyng; take Marow of bonys, &
ley on þe cofynne, &
fylle hem fulle with þin comade, & serue forth [correction;
sic = f ] .
.xxxvij. Doucettes.--Take Porke, & hakke it smal, & Eyroun
y-mellyd to-gederys,
& a lytel Milke, & melle hem to-gederys with Hony & Pepir,
& bake hem in a
cofyn, & serue forth.
.xxxviij. Doucettes a-forcyd.--Take Almaunde Milke, & olkys of
Eyroun y-melled
to-gederys, Safroun, Salt, & hony; dry þin cofyn, & ley
þin Maribonys þer-on, &
caste þin comade þer-on, & serue forth [correction;
sic = f ] .
.xxxix. Daryoles.--Take Milke an Eyroun, & þe fatte of þe
Freyssche
Page 56
broþe, Pepir, & Safroun, & Hony; dry þin cofyn,
& caste þin comade þer-on, &
serue forth.
.xl. Daryoles.--Take croddys of þe deye, & wryng owt þe
whey; & take olkys of
Eyroun nowt to fewe, ne not to many, and strayne hem boþe to-gederys
þorw a
straynour, & þan hard þin cofynne, & ley þin
marew þer-in; & pore þin comade
þer-on, an bake hem, & serue hem forth.
.xlj. Flathouns in lente.--Take & draw a þrifty Milke of
Almandes; temper with
Sugre Water; þan take hardid cofyns, & pore þin comad
þer-on; blaunche Almaundis
hol, & caste ther-on Pouder Gyngere, Canelle, Sugre, Salt, &
Safroun; bake hem,
& serue forth [correction; sic = f ] .
Amen.
Page 57
leaf 57
(Note: This Contents (between square brackets) is in a much later hand,
probably
18th century.)[CONUIUIA
Quædam Antiqua, viz.
Conuiuium [added in MS ]
1. Regis H. 4. in coronatione suâ Ao Dni. 1399. apud Westmonasterium.
2. Conuiuium Regis supradicti in nuptiis Ao Dni. apud Wyntoniam.
3. Conuiuium Domini de La Grey, incerti temporis.
4. Conuiuium Ricardi Flemming Episcopi Lincolniensis, incerti
temporis: ille
tamen ibidem Episcopus institutus a Papa Ao Do 1420, circa annum
nonum Regis
H. 5.
5. Conuiuium ad funeralia Nicholai Bubbewith, Episcopi Bathonensis
et
Wellensis, die 4o Dec. Ao Do 1424, ao 3o H. 6.
6. Conuiuium Johannis Stafford, qui successit Nicholao Bubbewith
præfato, in
inductu suo ad Episcopatum Bathonensis et Wellensis, die 16
Sept. Ao Do 1425.
7. Conuiuium in nuptijs Comitis Devoniæ, incerti temporis.]
[added in MS ]
Harl. 279, leaf 45
Conuiuium domini Henrici Regis quarti, In coronacione sua apud
Westmonasterium.(Note: Did Chaucer get any of it, in return for his
humorous
Purse appeal? )
Le primer cours.
Braun en peuerarde.
Viaund Ryal.
Teste de senglere enarme.
Graund chare.
Syngnettys.
Capoun de haut grece.
Fesaunte.
Heroun.
Crustade Lumbarde.
Storieoun, graunt luces.
A Sotelte.
Le .ij. cours.
Venyson en furmenty.(Note: A. en formede.)
Gely.
Page 58
Porcelle farce enforce.
Pokokkys.
Cranys.
Venyson Roste.
Conyng.
Byttore.
Pulle endore.
Graunt tartez.
Braun fryez.
Leche lumbarde.
A Sotelte.
Le .iij. cours.
Blaundesorye.
Quyncys in comfyte.
Egretez.
Curlewys.
Pertryche.
Pyionys.
Quaylys.
Snytys.
Smal byrdys.
Rabettys.
Pome dorreng.
Braun blanke leche.
Eyroun engele.(Note: i.e. iced eggs. )
Frytourys.
Doucettys.
Pety perneux.
Egle.
Pottys of lylye.
A Sotelte.
Conuiuium Regis supradicti in nupcijs apud Wyntoniam.
Le .j. cours.
Fylettys in galentyne.
Vyaund Ryalle.
Grosse chare.
Signettys.
Capoun of haut grece.
Fesauntys.
leaf 45, back.
Chewetys.
A Sotelte.
Le .ij. cours.
Venyson with furmente. Potage.
Gelye.
Porcellys.
Conynge.
Bittore.
Pulcynges farce.
Pertryche.
Leche fryez.
Braun bruse.
A Sotelte.
Le .iij. cours
Creme de Almaundys.
Perys in Syryppe.
Venyson Rostyd.
Kyde.
Wodecokke.
Plouere.
Rabettys.
Quaylys.
Snytys.
Feldefare.
Smale byrdys.
Crustade.
Sturgeoun.
Fretoure.
A Sotelte.
Ibidem conuiuium de pissibus.
Le .j. cours.
Vyaund Ryal.
Sew lumbarde.
Page 59
Salt Fysshe.
Laumpreys pouderyd.
Pyke.
Breme.
Samoun Rostyd.
Crustade Lumbarde.
A sotelte.
Le .ij. cours.
Purpayis en furmente.
Gely.
Breme.
Samoun.
Congre.
Gurnarde.
Plays.
Lampreys in past.
Leche fryez.
Panteryse.
Coronys for a sotelte.
Le .iij. cours.
Creme of Almaunde.
Perys in syrippe.
Tenche enbrace.
Troutez.
Floundrys fryid.
leaf 46.
Perchys.
Lamprey Rostyd.
Elys Rostyd.
Lochys & colys.
Sturioun.
Crabbe au Creueys.
Graspeys.
Egle coronys in sotelte.
In Festo Sancte Trinitatis in cena.
Le .j. cours.
Brewys.
Chykonys y-boylid.
Pygge en Sage.
Spaulde de Motoun.
Capoun Rostyd.
Pastelade.
Le .ij. cours.
Venysoun en broþe.
Kyde Rostyd.
Heronsewys.
Peioun.
Venysoun Rostyd.
Rabettys.
Pety perneux.
Le iij. cours.
Gely.
Quaylys.
Samaca.
Pescodde.
Blaunderellys.
Strawberys.
Conuiuium domini de la Grey.
Le .j. cours.
Rys Moleyn.
Vyaunde bruyse.
Bakunde Heryng.
Gros Salt fysshe.
Salt Samoun.
Salt Elys.
Fryid Marlyng.
Grete Pyke.
Bakyn Elys.
Le .ij. cours.
Compost. } Potage.
Brode canelle.} Potage.
Codlyng.
Page 60
Ruchet.
Rochys.
Cheueyne.
Flampoyne.
Halybutte.
Plays fryid.
Trayne Roste.
Vn Lechemete.
Le .iij. cours.
Gelye.
leaf 46, back.
Creme of Almaundys.
Trowtys.
Storione.
Purpays.
Wylkys.
Elys & Lamprouns Rostyd.
Tenche.
Perche.
Breme de Mere.
Pyuenade in paste.
Leche lumbarde.
Chesmeyne.
Conuiuium Flemmynge, Lincolniensis Episcopi.
Le .j. cours.
Perrey fyn.} potage.
Rapeye. } potage.
Grete taylys of Milwelle, An lenge.(Note: i.e. "Great tails
of Milwell and
Ling:" see next page, near foot.)
Samoun pollys.
Salt Elys with galentyne.
Gode Pyke an fat.
Grosse tarte.
Le .ij. cours.
Lampreys in galentyne.
Vyand Ryal.
Haddok.
Gurnard.
Plays.
Halybutte.
Elys an Lampronys Rostyd.
Flampayn.
Le .iij. cours.
Mammenye.
Creme de .ij. colourys.
Troutys.
Storioun.
Samon freysshe.
Perche.
Walkys.
Breme de Mere.
Crabbe.
Purpeys Rostyd.
Goions fryid.
Doucetys.
Conuiuium Johannis Chaundelere, Episcopi Sarum, in introitu episcopatus
sui: in
carnibus.
Le .j. cours.
Furmenty en Venyson.
Vyaund cyprys.
Capoun boilys.
Swan.
Fesaunt.
Pecokke.
Pomys en gele.
leaf 47.
Vn lechemete.
Tart Ryal.
Vn sotelte. Agnus dei.
Le .ij. cours.
Vyaund Ryal. } Potage.
Blandyssorye.} Potage.
Page 61
Porcellys.
Kyde.
Crane.
Venysoun Rostyd.
Heronsewes.
Pulsous farce.
Pertryge.
Vn leche.
Crustade Ryal.
Vn sotelte: a Lebarde.
Le .iij. cours.
Mammenye Ryal.
Vyand.
Bittore.
Curlewe.
Pyioun.
Rabettys.
Doderellys.
Quaylys.
Larkys.
Vyaunt Ardant.
Vn lechemete.
Frytourys Lumbard.
Payn Puffe.
Gele.
Vn Sotelte: Aquila.
Conuiuium domini Nicholai Bubbewyth, nuper episcopi Bathonensis &
Wellensis ad
funeralia; videlicet, quarto die decembris, anno domini Millesimo.
CCCCmo
vecessimo quarto: in carnibus:--
Le .j. cours.
Nomblys de Roo.
Blamangere.
Braun, cum Mustard.
Chynes de porke.
Capoun Roste de haut grece.
Swan Roste.
Heroun Rostyd.
Aloes de Roo.
Puddyng de Swan necke.
Vn Lechemete.
Vn bake, videlicet Crustade.
Le .ij. cours.
Ro Styuyd.
Mammenye.
Connyng Rostyd.
Curlew.
Fesaunt Rostyd.
Wodecokke Roste.
leaf 47, back.
Pertryche Roste.
Plouer Roste.
Snytys Roste.
Grete byrdes Rosted.
Larkys Rostyd
Vennysoun de Ro Rostyd.
Yrchouns.
Vn leche.
Payn puffe.
Colde bakemete.
Conuiuium de piscibus pro viris Religiosis ad funeralia predicta.
Le .j. cours.
Elys in sorry.
Blamanger.
Bakoun heryng.
Mulwyl taylys.
Lenge taylys.
Jollys of Samoun.
Merlyng soþe.
Pyke.
Grete Plays.
Page 62
Leche barry.
Crustade Ryal.
Le .ij. cours.
Mammenye.
Crem of Almaundys.
Codelyng.
Haddok.
Freysse hake.
Solys y-soþe.
Gurnyd broylid with a syryppe.
Brem de Mere.
Roche.
Perche.
Menus fryid.
Yrchouns.
Elys y-rostyd.
Leche lumbard.
Grete Crabbys.
A cold bakemete.
Conuiuium Johannis Stafforde, Episcopi Wellensis in inductu Episcopatus
sui,
videlicet .xvj.o die Septembris, Anno domini millessimo CCCCmo vicessimo
quinto
1425.
Le .j. cours.
Furmenty with venysoun.
Mammenye.
Brawnne.
Kede Roste.
Capoun de haut Grece.
Swan.
Heyroun.
Crane.
A leche.
leaf 48.
Crustade Ryal.
Frutoure Samata.
A soltelte, a docter of lawe.
Le .ij. cours.
Blaunche Mortrewys.
Vyand Ryal.
Pecoke.
Conyng.
Fesaunte.
Tele.
Chykonys doryd.
Pyions.
Veysoun Rostyd.
Gullys.
Curlew.
Cokyntryche.
A leche.
Pystelade chaud.
Pystelade fryid.
Frytoure damaske.
A sotelte, Egle.
Le .iij. cours.
Gely.
Creme Moundy.
Pety Curlewe.
Egret.
Pertryche.
Venysoun Roste.
Plovere.
Oxyn kyn.
Quaylys.
Snytys.
Herte de Alouse.
Smale byrdys.
Dowcet Ryal.
Petelade Fryid.
Hyrchouns.
Eggys Ryal.
Pomys.
Brawn fryid.
Page 63
A sotelte, Sent Andrewe.
Frute.
Waffrys.
Vyn dowce.
Pro inferiori parte Aule, & in alijs locis.
Le .j. cours.
Furmenty with venysoun.
Mammenye.
Brawn.
Kede Roste.
Capoun.
Leche.
A bakemete.
Le .ij. cours.
Mortrewys.
Pygge.
leaf 48 back.
Conynge.
Peionys.
Ckykons.
Venysoun Rosted.
Leche.
Frutoure.
Bakemete chaud.
Bakemete fryid.
A Ryal Fest in þe Feste at þe weddyng of þe Erle
of Deuynchire.
Le .j. cours.
Furmenty with venysoun.
Vyand Goderygge.
Vele Roste.
Swan with chawderoun.(Note: A. chaudewyne. )
Pecokke.
Crane.
Vn leche.
Vn Fryid mete.
Vn pasty, cooperta.
A sotelte: Ceruus.
Le .ij. cours.
Mammenye.
Vyand Motleg.
Kede.
Conyng.
Herons.
Chykonys endoryd.
Venyson Rosted.
I. leche.
Vn Fryid mete.
I. paste Crustade.
A colde Bakemete.
A sotelte: Homo.
Le .iij. cours.
Gely.
Datys in comfyte.
Fesaunt.
Gullys.
Poper.
Mawlard de la Ryuer.
Peionys
Pertryche.
Curlew.
Pomez endoryd.
I. Leche.
Payn Puffe.
A sotelte: Arbor.
Pro inferiori parte Auli.
Le .j. cours.
Venyson en Broþe.
Spawdys(Note: Spaut or Spaud, Shoulder. ) de Motoun.
Kyde.
Page 64
Doke.
Chykonys Roste.
Pygge in Sawge.
Venysoun bake.(Note: A. venysoune rostid. )
Le. ij. cours.
Caudel Ferry.
Pyionys.
Gullys.
Rabettys.
Venysoun Roste.(Note: A. adds in syrup. )
Doucetys.
Vn Leche.(Note: A. adds 'mete,' and also adds Vn fryide mete
after.)
End of Harl. MS. 279.
Page 65
COOKERY BOOK II.
HARLEIAN MS. 4016, ab. 1450 A.D.
(Note: At this point in the printed text, the editor, Thomas Austin,
has
supplied a table of contents for the Cookery Book that does not appear
in the
MS. itself. He has generated the list from the titles in the MS. We
have not
included this list, which spans pp. 65-66, in the electronic edition.)
Page 66
Page 67
folio 1.
This is the purviaunce made for Kinge Richard, beinge with þe
Duc of lancastre
at the Bisshoppes place of Durham at Londone, the xxiii day of September,
the
yere of the kinge forsaid .xij./ A.D. 1387.
First begynnyng for a-chatry.
Xiiij. oxen lying in salte.
IJ. oxen ffreyss.
Vixx.(Note: six score. ) hedes of shepe fress.
Vixx. carcas of shepe fress.
Xij. Bores.
Xiiij. Calvys.
Cxl. pigges.
CCC. maribones.
Of larde and grece, ynog.
IIJ. ton of salt veneson.
IIJ. does of ffress veneson.
The pultry.
L. Swannes.
CCx. Gees.
L. capons of hie grece.
Viii. dussen oþer capons.
Lx. dd(Note: dozens. ) Hennes.
CC. copull Conyngges.
IIIJ. Fesauntes.
V. Herons and Bitores.
Vi. kiddes.
V. disson pullayn for Gely.
Xij. dd.(Note: dozens. ) to roste.
C. dd. peions.
Xij. dd. partryc.
Viij. dd. Rabettes.
X. dosen Curlewes.
Xij. dosen Brewes.
Xij. Cranes.
Wilde fowle ynog.
VJxx. galons melke.
Xij. galons Creme.
Xl. galons of Cruddes.
IIj. bushel of Appelles.
Xj. thousand egges.
The first course.
Veneson wit Furmenty.
A potage called viaundbruse.
Hedes of Bores.
Grete Fless.
Swannes rosted.
Pigges rosted.
Crustade lumbard in paste.
And a Sotelte.
Page 68
The seconde course.
A potage called Gele.
A potage de Blandesore.
Pigges rosted.
Cranes rosted.
Fesauntes rosted.
Herons rosted.
Chekens endored.
Breme.
folio 1b.
Tartes.
Broke braune.
Conyngges rosted.
And a sotellte.
The thirde course.
Potage. bruete of Almondes.
Stwde lumbarde.
Venyson rosted.
Chekenes rosted.
Rabettes rosted.
Partric rosted.
Peions rosted.
Quailes rosted.
Larkes rosted.
Payne puff/.
A Diss of Gely.
Longe Frutours.
And a Sotelte.
Atte the stalling of Jon Stafford, Archibisshoppe of Caunterbury,
the xxj yere
of king Harry the vj. A.D. 1443.
Brawne with Mustard.
Furmenty wit Veneson.
Mawmeny.
Fesaunte.
Swan.
Capon.
Carpeis of Veneson.
Heron sewe.
Grete breme.
Leche cremy ryall.
Custard ryoll.
A sotelte. Seint Andrew, sitting on an hie Auter of a-state,
wit bemes of
golde; afore him knelyng, þe Bisshoppe in pontificalibus;
his Croser kneling
behinde him, coped.
The second course.
Bruet Mon amy.
Viaund cypre.
Crane rosted.
Veneson rosted.
Conyng.
Betore.
Partric.
Curlewe.
Graunte carpe.
Leche Frutour.
Tard riall.
A sotelte: þe Trinite sitting in a son of gold, with a
crucyfix in his honde.
Seint Thomas in þat one side, Seint Austin in that oþer,
my lorde kneling in
pontificalibusafor him. behinde him, his croser coped with the
armes of
Rouchestre. behinde him, in þat o side, a blak Monke,
prior
folio 2.
of Cristes chirc; in þat other side, the Abbot of Seint
Austyns.
Page 69
The thirde course.
Creme Vine.
Gely departed.
Browes.
Chekenos boiled.
Melons ppull.
Plouer rosted.
Rabettes.
Votrelle.
Rales.
Quayles.
Dew doues.
Blanke singuler leche.
Frutoure Rasyn.
Quynes bakyn.
A sotelte. A godhede in a son of gold glorified aboue; in the
son the holy
giste voluptable. Seint Thomas kneling a-for him, with þe
poynt of a swerd in
his hede,(Note: 'honde' crost through, and 'hede' written after.
) & a Mitre
there-vppon, crownyng S.T. in dextera parte, maria tenens mitram;
in sinistra
parte, Johannes Baptista; et in iiij. partibus, iiij. Angeli
incensantes.
Here Beginnethe A Boke of Kokery.
Hare in Wortes.--Take Colys, and stripe hem faire fro the stalkes.
Take Betus
and Borage, auens [correction; sic = MS. anens. ] , Violette, Malvis,
parsle,
betayn, pacience, þe white of the lekes, and þe croppe
of þe netle; parboile,
presse out the water, hew hem small, And do there-to mele. Take goode
brot of
ffress beef, or other goode fless and mary bones; do it in a potte,
set on þe
fire; choppe the hare in peces, And, if þou wil, wass hir in
þe same brot, and
then drawe it thorg A streynour with the blode, And þen put all
on the fire. And
if she be an olde hare, lete hire boile well, or þou cast in
thi wortes; if she
be yonge, cast in all togidre at ones; And lete hem boyle til þei
be ynog, and
ceson hem wit salt. And serue hem forth. The same wise thou may make
wortes of A
Gose of a nit,(Note: night. ) powdryng of beef, or eny other fress
fless.
folio 2b.
Buttered Wortes. Take al maner of good herbes that thou may gete,
and do bi
ham as is forsaid; putte hem on þe fire wit faire water; put
þere-to clarefied
buttur a grete quantite. Whan thei ben boyled ynog, salt hem; late
none otemele
come there-in. Dise brede small in disshes, and powre on þe wortes,
and serue
hem fort.
Cabochis. Take faire Cabochis, pike hem and wass hem, and parboyle
Page 70
hem; then presse oute the water on a faire borde, choppē
hem, and cast hem
in a faire potte wit goode fress brot and wit Mary-bones, And lette
hem boyle;
then take faire grate brede, and cast there-to, saferon, and brede,
salt, and
lete boyle ynogh, And then serue hit fort.
Growelle fforce. Take Growell y-made of ffres beef; And whan
it is y-sodden
ynog, drawe it thorg a Streynour into a fair potte; then take lene
porke, and
set it; grynde it small in a morter, and temper it wit the seid brot,
and cast
togidre, And lete it boyle til hit be ynog, And cast thereto Sapheron
and salt,
and serue it fort.
Nombles of Veneson. Take Nombles and kut hem small, whan they
ben rawe; þen
take fress brot, water, and wyne, of eche of hem y-lyche moche, pouder
of peper,
Canell, and boyle hem till it be almost ynog, And then cast powder
ginger
there-to, And a litull vynegre; salt and ceson it vppe, and serue it
fort for a
gode potage.
Venyson in brot. Take rybbes of venyson, and wass hem faire in
Water, And
streyn the Water thorg a Streynour into a faire potte, and cast þe
Venyson
thereto, parcely, Sauge, powder of peper, cloue, Maces, Vinegre, salt,
And late
hem boile til þei be ynow, & serue it fort.
folio 3.
Furmenty with venyson. Take faire whete, and kerve it in a morter,
And vanne
a-wey clene the duste, and wass it in faire watere and lete it boile
till hit
breke; then do awey the water clene, and caste there-to swete mylke,
and sette
it ouer the fire, And lete boile til it be thik ynog, And caste there-to
a goode
quantite of tryed rawe yolkes of egges, and caste thereto Sapheron,
sugur, and
salt; but late it boile no more then, but sette it on fewe coles, lest
the
licoure wax colde. And þen take fress venyson, and water hit;
seth hit and bawde
hit; And if hit be salt, water hit, sethe hit, and leche hit as hit
shall be
serued fort, and put hit in a vessell with feyre water, and buille
it(Note:
Added from D. )ayen; and as hit boylet, blowe a-wey the grece, and
serue it
forth wit ffurmenty, And a litul of þe brot in the Diss all hote
with the fless.
Bourreys. Take pipes, hertes, neres, myltes, and of the rybbes
of þe Swyne, or
elles take (if thou wilt) Mallard or Goos, and choppe hem small, And
then
parboile it in faire water, And take it vp, and pike it clene, And
putte into a
potte, And cast there-to Ale ynog, Sauge, Salt, And lete boile rigt
ynowe, &þen
serue it fort.
Mortreus de Chare. Take porke, and set it ynow; and take it vppe,
and bawde
hit, and hewe it and grinde it, and in a morter; And cast thereto
Page 71
grated brede, and then drawe the same brot thorg a streynour, And temper
hit wit
ale, and do al into a potte, and lete boile, and aley hit wit yolkes
of egges,
And then lete it boile no more, And caste thereto powder of ginger,
Salt, And
put hit in disshes in maner of Mortrewes, And cast thereto powder of
ginger, &
serue it fort.
Brawne in confite. Take fress brawne, and myce(Note: micer, michier,
dépecer,
mettre en pièces.--Hippeau. Gloss.) it small, and take Almondes,
and blanche
hem, and grinde hem, and drawe hem thorg a straynour.
folio 3b.
Brawne in confite. Take fress brawne, and set it ynowe; pare
hit, and grinde
hit in a morter, and temper it wit almond mylke, and draw it thorg
a Streynour
into a potte, and cast thereto Sugour ynowe, and pouder of Clowes,
and lete
boyle; and take ffloure of Canell, or powder, a goode quantite, and
caste
there-to. And lete boyle, and caste there-to powder of ginger; And
then take it
vp oute of the potte, And put in a lynnen clothe and presse it; lete
hem boile
so long in þe potte that it be thik, And then take hit vppe,
and presse it in
the clothe; And then leche hit faire, but not to thyn; And then take
the ribbes
of þe boor, and al bare, and set hem enlonge the leches, And
serue it forthe
.ij. or iij. leches in a diss.
Blaunche brawne. Take fress Brawne, and myce it small; And take
Almondes, and
blaunche hem, and grynde hem thorg a Streynour into stuffe mylke, And
put al
into a potte, and sugur, And boyle al togidre til hit be right stuff;
And then
take it vp, And cast hit in-to a faire basyn, And lete it stonde there
til hit
be all colde; And þen take a knyfe And leche it faire, but not
to thyn, And þen
serue hit forthe, a leche. or ij. in a diss.
Browne in egurdouce.(Note: D. calls this "Braune en peueruade," it
is recipe 56
there. ) Take migti brot of beef or of Capon, or take faire fress
brawne, and
seth hit, but not ynow, And then leche hit, And cast hit into the brot;
then
take hole oynones, pike hem,(Note: D. pile, i.e. peel. ) And cast hem
al hole
there-to; then take Vynegre and Canell, and sette on þe fire,
and hete hem, and
drawe hem þorgh a Streynoure, and cast hit there-to. Then take
clowes, Maces,
powder of peper, and cast thereto, and a litull Sawndres, And sette
hit ouer þe
fyre and lete boyle til þe oynones and the brawne ben even sodde,
and not to
moche; then take licour made of brede, vynegre,
folio 4.
and wyn, and seson it vppe, and caste thereto a litul saferon to coloure
hit,
and salt, And serve it fort.
Brawne in peuard.(Note: Braune en peueruade, D. ) Take wyn, pouder
of Canell,
drawe hit thorg a
Page 72
Streynour, set hit ouer the fire, lete hit boile, caste there-to Maces,
cloues,
powder of Peper; take smale onyons hole, parboyle hem, caste there-to;
lete hem
boile togider; then take Brawne, leche hit, but not to thin; And if
hit be
saused, let stepe hit in Hote water til hit be tender, then cast hit
into þe
siripe; take Saundres, Vynegre, and caste there-to, And lete boile
al togidre
til hit be ynowe; then take powder of ginger, caste thereto; lete hit
not be
thik ne to thyn, butte as potage shulde be; And serve hit forte.
Garbage. Take faire Garbage, chikenes hedes, ffete, lyvers, And
gysers, and
wass hem clene; caste hem into a faire potte, And caste fress brot
of Beef,
powder of Peper, Canell, Clowes, Maces, Parcely and Sauge myced small;
then take
brede, stepe hit in þe same brothe, Drawe hit thorg a streynour,
cast thereto,
And lete boyle ynowe; caste there-to pouder ginger, vergeous, salt,
And a litull
Safferon, And serve hit forthe.
Pigge or chiken in Sauge. Take a pigge, Draw him, smyte of his
hede, kutte him
in .iiij. quarters, boyle him til he be ynow, take him vppe, and lete
cole,
smyte him in peces; take an hondefull. or .ij. of Sauge, wass hit,
grynde it in
a morter with hard yolkes of egges; then drawe hit vppe with goode
vinegre, but
make hit not to thyn; then seson hit with powder of Peper, ginger,
and salt;
then cowche thi pigge in disshes, and caste þe sirippe þer-vppon,
and serue it
forthe.
Stwed Beeff. Take faire Ribbes of ffres beef, And (if thou wilt)
roste hit
folio 4b.
til hit be nyg ynowe; then put hit in a faire possenet; caste þer-to
parcely and
oynons mynced, reysons of corauns, powder peper, canel, clowes, saundres,
safferon, and salt; then caste there-to wyn and a litull vynegre; sette
a lyd on
þe potte, and lete hit boile sokingly on a faire charcole til
hit be ynog; þen
lay the ffless, in disshes, and the sirippe there-vppon, And serve
it forth.
Stwed Mutton. Take faire Mutton that hat ben roste, or elles
Capons, or suche
oþer fless, and mynce it faire; put hit into a possenet, or elles
bitwen ij.
siluer disshes; caste thereto faire parcely, And oynons small mynced;
then caste
there-to wyn, and a litull vynegre or vergeous, pouder of peper, Canel,
salt and
saffron, and lete it stue on þe faire coles, And þen serue
hit forthe; if he
have no wyne ne vynegre, take Ale, Mustard, and A quantite of vergeous,
and do
þis in þe stede of vyne or vinegre.
Capons Stwed. Take parcelly, Sauge, Isoppe, Rose Mary, and tyme,
and breke hit
bitwen thi hondes, and stoppe the Capon there-wit; colour hym
Page 73
with Safferon, and couche him in a erthen potte, or of brasse, and
ley splentes
vndernet and al about the sides, that the Capon touche no thinge of
the potte;
strawe good herbes in þe potte, and put there-to a pottel of
the best wyn that
thou may gete, and none other licour; hele(Note: cover. ) the potte
with a close
led, and stoppe hit aboute with dog or bater, that no eier come oute;
And set
hit on þe faire charcole, and lete it seet easly and longe till
hit be ynowe.
And if hit be an erthen potte, þen set hit on þe fire whan
þou takest hit downe,
and lete hit not touche þe grounde for breking; And whan þe
hete is ouer past,
take oute the Capon with a prik; then make a sirippe of wyne, Reysons
of
corance, sugur and safferon, And boile hit a litull;
folio 5.
medel pouder of Ginger with a litul of the same wyn, and do þereto;
then do awey
the fatte of the sewe of the Capon, And do the Siryppe to þe
sewe, and powre hit
on þe capon, and serue it fort.
Flathonys. Take mylke, and yolkes of egges, and ale, and drawe
hem thorg a
straynour, with white sugur or blak; And melt faire butter, and put
thereto
salt, and make faire coffyns, and put hem into a Nowne(Note: an oven.
) til þei
be a litull hard; þen take a pile, and a diss fastned there-on,
and fill þe
coffyns therewit of the seid stuffe and late hem bake a while. And
þen take hem
oute, and serue hem forthe, and caste Sugur ynog on hem.
Venyson ybake. Take hanches of Venyson, parboile it in faire
water and salt;
þen take faire paast, and ley there-on þe Venyson y-cutte
in pieces as þou wolt
have it, and cast vnder hit, and aboue hit, powder of ginger, or peper
and salt
medylde togidre, And sette hem in An oven, and lete hem bake til þey
be ynog.
Frutours. Take yolkes of egges, drawe hem thorgh a streynour,
caste there-to
faire floure, berme and ale; stere it togidre til hit be thik. Take
pared
appelles, cut hem thyn like obleies,(Note: sacramental wafers. ) ley
hem in þe
batur; þen put hem into a ffrying pan, and fry hem in faire grece
or buttur til
þei ben browne yelowe; then put hem in disshes, and strawe Sugur
on hem ynogh,
And serue hem forthe.
Longe Frutours. Take Mylke And make faire croddes there-of in
maner of chese
al tendur, and take oute þe way clene; then put hit in a faire
boll, And take
yolkes of egges, and white, and menge floure, and caste thereto a good
quantite,
and drawe hit þorgh a streynoure into a faire vessell; then put
hit in a faire
pan, and fry hit
folio 5b.
a litull in faire grece, but lete not boyle; then take it oute, and
ley on a
faire borde, and kutte it in faire smale peces
Page 74
as thou list, And putte hem ayen into the panne til thei be browne;
And then
caste Sugur on hem, and serue hem fort.
Pety pernantes. Take faire floure, Sugur, Saffron, and salt,
and make paast
þer-of; then make small Coffyns, then cast in eche a coffyn .iij.
or iiij rawe
yolkes of egges hole, and ij. gobettes or iij. of Mary couche þerin;
þen take
powder of ginger, Sugur, Reysons of Corans, and cast above; þen
cover the coffyn
with a lyd of þe same paste; then bake hem in a oven, or elles
fry hem in faire
grece fress, And then serve hit forthe.
Auter peti pernantes. Take and make thi Coffyns as hit is a-for
said; then
take rawe yolkes of egges, tryude in sugur, pouder of Gynger, and resons
of
Corans, and mysed mary, but not to small, And caste all this into a
faire boll,
and medel all to-gidre, and put hit in coffyns, and bake hem, or fry
hem as þou
diddest be þe toþer.
Custarde. Take Vele, and smyte hit in litull peces, and wass
it clene; put hit
into a faire potte with faire water, and lete hit boyle togidre; þen
take
parcelly, Sauge, Isoppe, Sauerey, wass hem, hewe hem, And cast hem
into fless
whan hit boileth; then take powder of peper, canel, Clowes, Maces,
Saffron,
salt, and lete hem boyle togidre, and a goode dele of wyne wit all,
And whan the
fless is boyled, take it vppe fro þe brot, And lete the broth
kele. Whan hit is
colde, streyne yolkes and white of egges thorgh a streynour, and put
hem to the
brot, so many that the broth be styff ynowe, And make faire cofyns,
and couche
iij. or iiij. peces of the fless in þe Coffyns; then take Dates,
prunes, and
kutte hem; cast thereto powder of Gynger and a litull
folio 6.
Vergeous, and put to the brot, and salt; then lete the coffyn and the
fless bake
a litull; And þen put the brot in the coffyns, And lete hem bake
till they be
ynog.
Custard lumbarde. Take good creme, and ffoiles of(Note: The MS.
has here and
ffoiles of parcelly crossed through.) and yolkes And white of egges,
and breke
hem thereto, and streyne hem all þorg a straynour till hit be
so thik that it
woll bere him self; And take faire Mary, And Dates, cutte in ij. or
iij. and
prunes, and put hem in faire coffyns of paast; And then put þe
coffyn in an
oven, And lete hem bake till thei be hard, And then drawe hem oute,
and putte
the licoure into þe Coffyns, And put hem into þe oven ayen,
And lete hem bake
till they be ynog, but cast sugur and salt in þi licour whan
ye putte hit into
þe coffyns; And if hit be in lenton, take creme of Almondes,
And leve the egges
And the Mary.
Tartus of ffles. Take fress porke, hew it small, grynde it in
a morter,
Page 75
and take it vppe into a faire vessell; And take yolkes and white of
egges,
streyn hem þorg a streynour, and temper þe porke there-with;
then take pynys,
reysons of coraunce, and fry hem in fress grece, and cast thereto pouder
of
peper, Gingere, Canell, Sugur, Safferon and salt, and do hit in a coffyn,
and
plante the coffyn above with prunes, and kutte dates, and grete reysynges,
and
smale birdes, and or elle hard Yolkes of egges; and if þou take
birdes, fry hem
a litull in fres grece, or thou putte hem into þe Coffyn; then
endore hit wit
yolkes of egges and wit saffron, and lete bake hit til hit be ynog,
and so serue
hit forth.
Lese fryes.(Note: D. Leche frye. ) Take ness chese, and pare
it clene, and
grinde hit in a morter small, and drawe yolkes and white of egges thorg
a
streynour, and cast there-to, and grinde hem togidre; then cast thereto
Sugur,
folio 6b.
butter and salt, and put al togidre in a coffyn of faire paast, And
lete bake
ynowe, and then serue it forthe.
Auter Tartus. Take faire ness chese that is buttry, and par hit,
grynde hit in
a morter; caste therto faire creme and grinde hit togidre; temper hit
with goode
mylke, that hit be no thikker þen rawe creme, and cast thereto
a litul salt if
nede be; And (Note: If. ) thi chese be salte, caste thereto neuer a
dele; colour
hit wit saffron; then make a large coffyn of faire paste, & lete
the brinkes be
rered more þen an enche of heg; lete þe coffyn harden in
þe oven; þen take it
oute, put gobettes of butter in the bothom thereof, And caste the stuffe
there-to, and caste peces of buttur there-vppon, and sette in þe
oven wit-oute
lydde, and lete bake ynowe, and then cast sugur thereon, and serue
it fort. And
if þou wilt, lete him haue a lydde; but þen thi stuff most
be as thikke as
Mortrewes.
Dariolles. Take wyne and fress brot, Clowes, Maces, Mary, powder
of Gynger,
and Saffron, And lete al boyle togidre; And take Creme, (and if hit
be cloutes,
drawe hem thorg a streynour,) And yolkes of egges, and medle hem togidre,
and
powre the licoure that þe mary was soden in, thereto; And then
make faire cofyns
of fyne paast, and putte the mary there-in, and myced dates And streberies,
if
hit be in time of yere, and sette þe Coffyns in þe oven,
And lete bake a litull
while, And take hem oute, and putte the licour thereto, And lete hem
bake ynou
Pies of Parys. Take and smyte faire buttes of porke and buttes
of vele
togidre, and put hit in a faire potte, And putte thereto faire brot,
And a
quantite of Wyne, And lete all boile togidre til hit be ynog; And þen
take hit
fro the fire, and lete kele a litel, and cast ther-to raw yolkes of
eyren,
Page 76
and pouudre of gyngeuere, sugre and salt, and mynced dates, reysyns
of corence:
make then coffyns of feyre past, and do it ther-ynne, and keuere it
& lete bake
y-nog.(Note: Added from D. )
folio 7.
Grete pyes. Take faire yonge beef, And suet of a fatte beste,
or of Motton,
and hak all this on a borde small; And caste thereto pouder of peper
and salt;
And whan it is small hewen, put hit in a bolle, And medle hem well;
then make a
faire large Cofyn, and couche som of this stuffur in// Then take Capons,
Hennes,
Mallardes, Connynges, and parboile hem clene; take wodekokkes, teles,
grete
briddes, and plom hem in a boiling potte; And then couche al þis
fowle in þe
Coffyn, And put in eueryc of hem a quantite of pouder of peper and
salt// Then
take mary, harde yolkes of egges, Dates cutte in ij. peces, reisons
of coraunce,
prunes, hole clowes, hole maces, Canell, and saffron. But first, whan
thou hast
cowched all thi foule, ley the remenaunt of thyne other stuffur of
beef a-bougt
hem, as þou thenkest goode; and then strawe on hem this: dates,
mary, and
reysons, &c.;, And then close thi Coffyn wit a lydde of the same
paast, And
putte hit in þe oven, And late hit bake ynog; but be ware, or
thou close hit,
that there come no saffron nyg the brinkes there-of, for then hit wol
neuer
close.
Herbe-blade. Take buttes of Porke, and smyte hem in peces, and
sette hit on
the fire, and set it in faire water; And whan hit is soden y-nog, take
it oute,
and baude hit, and pike oute þe bones, and hewe it small, and
putte hit in a
faire boll. And take Isop, Sauge, and parcelly a goode quantite; pike
hit, and
hewe hit small, And put hit in faire vessellez; And take a litul of
þe brot þat
þe porke was soden yn, and drawe hit þorgh a streynour,
and caste to the
erbeblade, and yef hit a boyle; then take oute þe herbes wit
a Skymour fro the
broth, And cast hem into þe porke in þe bolle; And then
myce faire dates small,
And caste hem there-to, And reysons of coraunce, and pynes; And draw
rawe yolkes
of egges thorg a straynour, and caste thereto Sugur, powder of Ginger,
salt;
colour hit with a litull saffron; And trull hit wit
folio 7b.
thi honde, al this togidur in þe bolle; And þen make faire
rownde cofyns, and
put hem in the oven, and hard hem a litull, and take hem oute ayen,
and with a
diss in thi honde, fil hem full of the stuffe, and sette hem ayen in
the oven al
open, And let hem bake ynowe. And thenne serue hit fort.
Chawdwyn. Take Gysers, lyuers, and hertes of Swannes, or of wilde
gese; And if
þe guttes be fatte, slytte hem, and cast hem there-to, And boile
hem in faire
water; And then take hem vppe, And hew hem smale, and caste
Page 77
into þe same brot ayene, but streyne hit þorg a streynour
firste; And caste
thereto pouder of peper and of canell, and salt, and vinegre, And lete
boile;
And þen take þe blode of þe swan, and fress brot,
and brede, and drawe hem þorg
a streynour and cast thereto, And lete al boyle togidre; And þen
take pouder of
Gynger, whan hit is al-moost ynoug, And caste [correction; sic = MS.
caste caste
] there-to, And serue it forthe.
Pikkyll pour le Mallard. Take oynons, and hewe hem small, and
fry hem in fress
grece, and caste hem into a potte, And fress brot of beef, Wyne, &
powder of
peper, canel, and dropping of the mallard/ And lete hem boile togidur
awhile;
And take hit fro þe fyre, and caste thereto mustard a litul,
And pouder of
ginger, And lete hit boile no more, and salt hit, And serue it forthe
with þe
Mallard.
Sauce gamelyne. Take faire brede, and kutte it, and take vinegre
and wyne, &
stepe þe brede therein, and drawe hit thorgh a streynour with
powder of canel,
and drawe hit twies or thries til hit be smot; and þen take pouder
of ginger,
Sugur, and pouder of cloues, and cast þerto a litul saffron and
lete hit be thik
ynogh,
folio 8.
and thenne serue hit forthe.
Sauce sermstele.(Note: D. Sauuce gauncelle. ) Take Milke and
a litul floure,
And caste hit in a potte, And lete boile al togidur al thyn; and whan
hit is wel
boyled, take and stampe garlek small, and caste there-to pouder of
peper, and
salt, And then serue hit forthe.
Sauce oylepeuer.(Note: D. Sauuce alpeuere. ) Take faire browne
brede, and tost
hit, and stepe hit in vinegre, and drawe it thorgh a streynour, and
caste
there-to garlek (butte stampe it small first); And caste there-to pouder
of
peper, And salte, And serue hit fort.
Sauce Verte. Take parcely, Mintes, Betany, Peleter, and grinde
hem smale; And
take faire brede, and stepe hit in vinegre, and drawe it thorg a streynour,
and
cast thereto pouder of peper, salt, and serue it fort.
Sauce Gynger. Take faire white brede, and stepe it in vinegre,
and drawe hit
thorg a streynour twies or thries, and caste there-to pouder of ginger
and
salte; but lete it not be to thyn, but som what stiff, And then serue
hit
forthe.
Sauce Sorell. Take Sorell, grynde hem small, And drawe hem thorg
a Streynoure,
and caste there-to Salt, and serue hit fort.
Sauce galentyne. Take faire crustes of browne brede stept in
vinegre, And cast
thereto pouder of canell, and lete hit stepe therewit, til hit be
Page 78
browne; þen drawe hit thorgh a streynour ones or twyes, And caste
there-to
pouder of peper, And lete hit be som-whatte stonding, And þen
serue hit forthe.
Swan rosted.
folio 8b.
Kutte a Swan in the rove(Note: roof. ) of the mouthe toward the
brayne
enlonge, and lete him blede, and kepe the blode for chawdewyn; or elles
knytte a
knot on his nek, And so late his nekke breke; then skald him. Drawe
him and rost
him even as thou doest goce in all poyntes, and serue him fort wit
chawd-wyne.
Crane rosted. Lete a Crane blode in the mouthe as thou diddist
a Swan; fold vp
his legges, kutte of his winges at þe ioynte next þe body,
drawe him, Wynde the
nekke abougt the spit; putte the bill in his brest: his sauce is to
be mynced
with pouder of ginger, vynegre, & Mustard.
ffesaunte rosted. Lete a ffesaunte blode in þe mouthe as
a crane, And lete him
blede to dethe; pull him dry, kutte awey his hede and the necke by
þe body, and
the legges by the kne, and putte þe kneys in at the vente, and
roste him: his
sauce is Sugur and mustard.
Partric rosted. Take a partric, and sle him in þe nape
of the hede with a
fethur;(Note: D. settles this stop. ) dight him, larde him, and roste
him as þou
doest a ffesaunte in the same wise, And serue him fort; then sauce
him with
wyne, pouder of ginger and salt, And sette hit in a diss on the fuyre
til hit
boyle; then cast powder ginger, Canell, thereon, And kutte him so;
or elles ete
him with sugur and Mustard.
Partric stwed. Take faire migti brot of beef or of Mutton when
hit is boyled
ynow, and streyn hit thorg a streynour, and put hit into an erthen
potte, And
take a good quantite of wyne, as hit were half a pynte, And take partric,
cloues, Maces, and hole peper, and cast in-to þe potte, and lete
boile wel
togidre; And whan the partric ben ynog, take the potte from the fuyre,
and then
take faire brede kutte in thyn
folio 9.
browes, and couche hem in a faire chargour, and ley the partric on
loft; And
take powder of Ginger, salt, and hard yolkes of egges mynced, and caste
into the
brot, and powre the brot vppon the partric into the chargeour, and
serue it
fort, but late hit be colored wit saffron.
Heron rosted. Take a Heron; lete him blode as a crane, And serue
him in al
poyntes as a crane, in scalding, drawing, and kuttyng the bone of the
nekke
a-wey, And lete the skyn be on, &c.;; roste him and sause him as
þe Crane; breke
awey the bone fro the kne to þe fote, And lete the skyn be on.
Page 79
Bytor rosted. Take a Bitour, sle him in the mouthe, skalde him,
serue him in
all poyntes as þou doest a Crane, but lete him haue on his winges
when he is
rosted, And serue him forthe.
Curlewe rosted. Take a Curlewe, sle him as a Crane, pul him dry,
kutte of the
winges by the body, drawe him, dight him as a Henne, And folde vp his
legges as
a crane; lete his necke and his hede be on; take awey the nether lippe
and
throte boll, and put his hede in at his shuldur, and roste him as a
Crane, and
no sauuce but salte.
Egrete rosted. Take an Egrete, sle him as a Crane, skalde him
and drawe him,
and kutte his winges, and folde his legges as a crane, and roste him,
And serue
him fort; and no sauce but salte.
Brewe rosted. Take a Brewe, sle him as þe Curlewe, skalde
him, drawe him as a
hen, breke his legges at þe kne, and take awey the bone fro the
kne to þe fote,
as a heron; And kutte the winges by the body, and his hede by the body,
and put
him on a spitte, And bynde his legges as a heron; roste him, reyse
his legges
and his winges as a heron, And take no maner sauce butte salte.
folio 9b.
Quayle rosted. Take a Quayle, and sle him, And serue him as thou
doest a
partric in all Degre. His Sauce is sauce gamelyne.
Pecok rosted. Take a Pecok, breke his necke, and kutte his throte,
And fle
him, þe skyn and the ffethurs togidre, and the hede still to
the skyn of the
nekke, And kepe the skyn and the ffethurs hole togiders; drawe him
as an hen,
And kepe þe bone to þe necke hole, and roste him, And set
the bone of the necke
aboue the broche, as he was wonte to sitte a-lyve, And abowe the legges
to þe
body, as he was wonte to sitte a-lyve; And whan he is rosted ynowe,
take him of,
And lete him kele; And þen wynde the skyn wit the fethurs and
the taile abought
the body, And serue him forthe as he were a-live; or elle pull him
dry, And
roste him, and serue him as þou doest a henne.
Sorcell rosted. Take a Sorcell or a tele, and breke his necke,
and pul him
dry, And draw him as a chekon, and kutte off his fete and winges by
the body and
þe nekke, and roste him, and reise his winges and his legges
as a heron, if he
be a Sorcell; And no sauce but salt.
Plouer. Take a plouer, and breke his skoll, and pull him dry,
And drawe him as
a chekon, And kutte þe legges and the winges as a henne; And
no sauce but salt.
Page 80
Wodekok. Take a wodecok, and sle him as þe plouer; pul
him dry, or elles breke
his bakke, And lete the sculle be hole; drawe him, And kutte of his
winges by
the body, and turne vp the legges as þou doest of a crane; put
his bill thorg
bothe his thiges; roste him, And reise his legges And his winges, as
thou doest
of all maner of other clouen fote fowle.
folio 10.
Snyte.(Note: Snipe. )--Take a Snyte, and sle him as thou doste a wodecok;
pulle
him, late his necke be hole, save the wesing; put the bill in the shulder,
and
folde þe legges as a Crane; roste him, And dight him as the Wodecok.
Conyng. Take a Conyng, fle him, And draw him aboue and byneth,
And parboile
him, And larde him, and roste him, And late the hede be on; And vndo
him, and
sauce him with sauce, ginger, And vergeous, and powder of ginger, And
thenne
serue hit fort.
Conyng in Gravey. Take blanched Almondes, grinde hem with wyn
And gode broth
of befe and Mutton, and draw hit thorgh a Streynour, and cast hit into
a potte,
and lete boile; and caste there-to pouder of ginger, clowes, Maces,
and sugur//
And then take a Conyng, and seth him ynog in goode fress brot, and
choppe him,
And take of the skyn clene, and pike hem clene And cast hit to the
Sirippe, And
lete boyle ones, And serue forth.
Conyng or hen in clene(Note: Douce MS. clere. ) brot. Take a
Conyng or a hen,
and seth him ynowe in good fress brot, and drawe þe same brot
throgh
[correction; sic = thrgh ] a Streynour; And take half a pynte of white
wyn, and
caste there-to; And then sette it ouer the fire, and then choppe the
Conyng or
the hen, and take of the Skyn, and pike hem clene, and caste thereto,
And lete
boile togidre; And whan hit is boiled ynog, caste there-to powder of
ginger,
vergeous, and salt also; And then thou shall serue it forth.
Conyng, hen, or Mallard.(Note: D. adds en oyle. ) Take Conyng,
Hen, or
Mallard, and roste him al-moste ynowe; or elles choppe hem, and fry
hem in fress
grece; and fry oynons myced, and cast al togidre into a potte, and
caste
there-to fress brot and half wyne; caste thereto Cloues, Maces, powder
of Peper,
Canell; then stepe faire brede with the same brot and drawe hit thorg
folio 10b.
a streynour with vinegre. And whan hit hath wel boiled, caste the licour
thereto, and pouder ginger, and vinegre, and ceson hit vppe, And then
thou shall
serue hit fort.
Gelyne endobat. Take a hen, and roste hir al-moost ynog, and
chop hir small in
faire peces, and caste hem into a potte; and take fress broth and halff
wyne,
and caste there-to Maces, Peper, Clowes, and canell; and step
Page 81
faire brede with the same brot and with vinegre, and drawe hit thorgh
a
streynour; and whan it hath wel boiled, caste thereto pouder of ginger
and
vinegre, and seson hit vppe and serue it forth.
Gelyne in brothe. Take rawe hennes, chop hem, caste hem into
a potte; cast to
fress brot Wyne, parcelly, oynons myced, powder of peper, clowes, Maces,
saffroun, and salt; then stepe brede with vinegre and þe same
broth, and draw
hit thorgh a streynour, and cast it thereto, and lete boyle ynog; And
caste
thereto pouder ginger, and sesone hit vp, & serue forth.
Rabette rosted. Take a Rabette, and sle him, And drawe him, And
lete his hede
be on, as a Conyng; roste him as a Conyng, And serue him forth.
Kede rosted. Take a kydde, and slytte the skyn in þe throte,
And seke the
veyne, and kut him, and lete him blede to det; and fle him, And larde
him, And
trusse his legges in þe sides, and roste him, And reyse the shuldres
and legges,
and sauce hit wit vinegre and salte.
Venysoun rosted. Take faire ffelettes of venesoun, and pike awey
the skyn and
þe bone, and parboile hem, and roste hem on a spitte; And sauce
there-to, And
serue hit forth.
Vele rosted. Take faire brestes of vele, And parboyle hem, And
larde hem, And
folio 11.
roste hem, And then serue hem fort.
Chik farsed. Take a faire chek, and skald him, and breke the
skyn (as sone as
he is scalded) in the necke behinde, and blowe him, And cast him in
faire water,
and wass him; and þen kutte of þe hede and nek, and lete
þe ffete be on al hole,
and draw him clene; and þen pike faire parcelly, and parboile
hit; And þen take
hard yolkes of eyron, and hewe hem and þe parcelly togidre, and
fress grece, and
caste there-to pouder of ginger, peper, a litel saffron and salt, And
put al
in-to þe Chike, and put hit on a Spitte; And thenne late him
roste, and serue
fort.
Chike endored. Take a chike, and drawe him, and roste him, And
lete the fete
be on, and take awey the hede; then make batur of yolkes of eyron and
floure,
and caste there-to pouder of ginger, and peper, saffron and salt, and
pouder hit
faire til hit be rosted ynog.
Goce or Capon farced. Take parcill, Swynes grece, or suet of
shepe, and
parboyle hem in faire water and fress boyling brot; And þen take
yolkes of
eyeron hard y-sodde, and hew hem smale, wit the herbes and the salte;
and caste
thereto pouder of Ginger, Peper, Canell, and salte, and Grapes in tyme
of yere;
And in oþer tyme, take oynons, and boile hem; and whan they (Note:
1 fol. 11. )
Page 82
ben yboiled ynowe with þe herbes and with þe suet, al þes
togidre, þen put all
in þe goos, or in þe Capon; And then late him roste ynog.
Pigge ffarced. Take rawe egges, and drawe hem þorgh a streynour,
And þen grate
faire brede; And take saffron, salt, pouder ginger, And suet of Shepe,
And do
medle al togidre into a faire vessell, and put hit in þe pigge
wombe Whan he is
on þe brocche, And þen sowe the hole togidre; or take a
prik, and prik him
togidur, And lete him roste.
folio 11b.
ffelettes of Porke endored. Take ffelettes of porke, and roste
hem faire, And
endore hem with þe same batur as þou doest a cheke as he
turnet aboute the
spitte, And serue him forth.
ffelettes in galentyne. Take faire porke of þe fore quarter,
and take of the
skyn, and put þe pork on a faire spitte, and roste it half ynog;
and take hit
of, and smyte hit in peces, and cast hit in a faire potte; and þen
take oynons,
and shred and pul hem, not to small, and fry hem in a pan with faire
grece, And
then caste hem to þe porke into þe potte; And then take
good brot of beef or
Motton, and cast thereto, and set hit on þe fire, and caste to
pouder of Peper,
Canel, Cloues & Maces, and lete boile wel togidur; and þen
take faire brede and
vinegre, and stepe the brede with a litull of þe same brot, and
streyne hit
thorg a streynour, and blode with all; or elles take Saundres and colour
hit
therewith, and late hem boile togidur, and cast thereto Saffron and
salt, and
serue hit forth.
Losinges de chare. Take faire buttes of porke, and hewe hem,
and grynde hem,
and caste there-to yolkes of eyren rawe, and take it vppe into a faire
vessell;
and take reysons of Corance, and myced dates, and pouder ginger, peper,
saffron,
and sugur, and medle al this to-gidre; and make faire paast of sugur,
saffron,
and salte, and temper therein; And make thereof ij. faire cakes, and
ley the
stuff therein al abrode on þe cakes all flatte. And þen
take anoþer Cake, and
ley him al abrode thereon, and þen kutte þe Cakes thorg
with a knyfe, in maner
of losinges; And then make faire bater of rawe yolkes of eron, sugur
and salt,
and close þe sides of þe losinges therewit, and then fry
hem in fress grece
ynow, And so serue hem forthe.
Tripe de Mutton. Take a panche of a shepe, and make it clene,
and caste hit in
a potte
folio 12.
of boyling water, and skyme hit clene, and gader al awey the grece,
and lete hem
boile til þei be al tendur; then take hem vppe on a faire borde,
and kutte hem
in smale peces of ij peny brede, and caste hem yn an erthen potte with
stronge
brot of bef or Mutton; take ffoyles of parcelly,
Page 83
and hewe hem small, and cast hem to, And lete boyle togidre til they
ben tendur/
And þen take pouder of ginger, and a quantite of vergeous, and
take saffron and
salt and caste there-to, and lete hem boile togidre til þey be
ynog.
Allowes de Mutton. Take faire Mutton of the Buttes, and kutte
hit in þe maner
of stekes; And þen take faire rawe parcelly, and oynons shred
smale, yolkes of
eron sodden hard, and mary or suet; hewe all þes smale togidre,
and then caste
thereto pouder of ginger, and saffron, and stere hem togidre with thi
honde, and
ley hem vppe-on þe stekes al abrode; and cast there-to salt,
and rolle hem
togidre, and put hem on a spitte, and roste hem till þei be ynog.
Browne fryes.(Note: The recipe on p. 43 makes Brawn of this dish. )
Take
browne brede, and kut hit thyn; And then take yolkes of eyren, and
som wit(Note:
Some of the white therewith. See p. 43, Recipe xlv. ) of the white;
and take
meyned floure, and drawe the eiren and the floure thorgh a streynour;
and take
sugur a gode quantite, and a litul saffron and salt, And cast thereto:
and take
a faire panne with fress grece; And whan þe grece is hote, take
downe and putte
it in þe batur, and turne hit wel therein, and þen put
hit in þe pan with the
grece, And lete hem fry togidre a litull while; And then take hem vpp,
and caste
sugur thereon, and so serue hit hote.
Payn purdeuz. Take faire yolkes of eyren, and try hem fro the
white, and drawe
hem þorgh a streynour; and then take salte, and caste thereto;
And then take
manged brede(Note: Douce MS. maynche brede. Manchet. ) or paynman,
and kutte hit
in leches; and þen take faire buttur, and clarefy hit, or elles
take fress grece
and put hit yn
folio 12b.
a faire pan, and make hit hote; And then wete þe brede well there
in þe yolkes
of eyren, and then ley hit on the batur in þe pan, whan þe
buttur is al hote;
And then whan hit is fried ynowe, take sugur ynowe, and caste there-to
whan hit
is in þe diss, And so serue hit fort.
Perre. Take grene pesyn, and boile hem in a potte; And whan they
ben y-broke,
drawe the brot a good quantite þorg a streynour into a potte,
And sitte hit on
the fire; and take oynons and parcelly, and hewe hem small togidre,
And caste
hem thereto; And take pouder of Canell and peper, and caste thereto,
and lete
boile; And take vynegur and pouder of ginger, and caste thereto; And
then take
Saffron and salte, a litull quantite, and caste thereto; And take faire
peces of
paynmain, or elles of suc tendur brede, and kutte hit yn fere mosselles,
and
caste there-to; And þen serue hit so fort.
Malasade.(Note: So in Douce MS.; Malafade in Harl. ) Take yolkes
and white of
eiren togidre, And drawe hem
Page 84
thorgh a streynoure; and þen take a litul butter, and caste hit
in a faire
frying panne; And whan the butter is hote, take þe eiren that
ben y-drawe, and
caste there-to. And þen take a Saucer, and gadur the eyren togidre
in the panne,
in the brede of a pewtre diss; And then couche faire pecys(Note: Added
from
Douce MS.: Harl. MS. reads faire of a brede. ) of brede downward in
þe pan; and
take it vp oute of the pan, And caste faire white Sugur thereto, and
serue it
fort. And to [correction; sic = MS. do. ] (Note: MS. has malesade here,
but
Malafade in the heading. ) euery malesade, take the mowntayne(Note:
amount,
number. ) of xij. eyren And mo.
Blaunde sorre. Take almondes, and blanche hem, and stampe hem
in a morter, and
temper hem with fress lene brot of a Capon, or beef, and wyne; And
if hit be in
lenton or in a fiss day, take faire brot of fress fiss and wyne, And
boyle hem
to-gidre a good while, and take hit vppe in a faire lynnen clot that
is clene
wassen, and þe water y-Wronge oute there-of; And drawe vnder
the clot, with a
ladell, al the water that ye may, even as ye
folio 13.
make colde creme; and then take it oute of the clothe, and cast hit
in a faire
potte, and lete boile; and then take brawne of a capon and tese hit
small, and
bray hit in a morter/ (or elles in a fiss day, take a codlyng or a
haddok), and
temper hit with almond melke, and cast sugur ynog thereto; and then
caste hit in
the potte, And lete hit boile togidur a goode while; and þen
take hit oute of
the potte al hote, and dresse hit into a diss as ye doet a colde creme;
And
sette ther-on rede Anneys in confite, and serue hit fort; or elles
take faire
almondes yblanched, & set þeron/
Hagas de almondes. Take faire yolkes of eyren, and the White,
and drawe hem
thorg a Streynour, and take faire parcelly, and parboyle hit in a potte,
&
parboylingge broþe; And then take yolkes of yren, sodde hard,
and hewe the
yolkes and the parcely small togidre; And take(Note: Added from Douce
MS. )
sugur, pouder of Gynger, and salte, & cast to yolkes and parcelly;
And take
mary, and put hit in a streynour, And lete hong(Note: Douce MS.: Harl.
MS. hold.
) yn to þe boyling potte, and parboile; and take hit vppe, and
lette hit kele,
And kutte hit then in smale peces; And then take the drawen eyren,
and putte hem
in a pan al a-brode, (And vnnet eny grece in þe pan,) and couche
the yolkes and
the parcelly there-on in þe pan. And then couche the peces of
þe mary thereon;
And then folde vp þe kake bynet euery corner, to eche corner
foure square al
flatte, And turne hit on the pan; And lete hit lye awhile, And then
take it vp,
and serue hit fort.
Hanoney. Take eyren, and drawe the yolkes and white thorg a
Page 85
streynour; And take oynons, And Shrede hem small; And take faire butter
or
grece, and vnnet ouere-couer the pan therewit; And fry the oynons togidre;
then
late hem fry to-gidre a lite while; And take hem vppe, And serue hem
forthe so,
al to-broke yn a diss.
Blamanger. Take faire Almondes, and blanche hem, And grynde hem
wit sugour
folio 13b.
water into faire mylke; and take ryse, and set. And whan they bet wel
y-sodde,
take hem vppe, and caste hem to the almondes mylke, and lete hem boile
togidre
til thei be thikk; And then take the brawne of a Capon, and tese hit
small, And
caste thereto; and then take Sugur and salt, and caste thereto, and
serue hit
fort in maner of mortrewes.
Buknade. Take veel, keed, or hen, and boyle hem in faire water
or elles in
good fress brot, and smyte hem in peces, and pike hem clene; And drawe
the same
brot thorg a streynour, And cast there-to parcelly, Isoppe, Sauge,
Maces and
clowes, And lete boyle til þe fless be ynog; and þen set
hit fro the fire, and
aley hit vp with rawe yolkes of eyren, and caste thereto pouder ginger,
and
vergeous, & a litel saffron and salte, and ceson hit vppe and serue
it fort.
Auter maner buknade. Take rawe Almondes, and blanche hem, and
grynde hem, and
draw hem thorg a streynour with fress broth and wyne into good stiff
mylke; And
then take veel, kede, or hen, and parboile hem in fress brot, and pike
hem
clene, and cast him thereto; take Clowes, maces, and herbes, and lete
hem boile
ynowe; And then caste a litull Sugur, pouder ginger, and salt, and
serue him
fort.
Brest de motton in sauce. Take faire brestes of Mutton rosted,
and chopp hem;
And then take Vergeous, and chaaf hit in a Vessell ouer the fire, and
caste
there-to powder ginger; and then caste the chopped brest in a diss,
And caste
the sauce al hote there-on, And serue hit fort.
Rissewes de Mary. Take faire floure, and rawe yolkes of eyren,
sugur, salt,
powder ginger, and saffron, and make faire Cakes. And then take Mary,
Sugur,
powder ginger, and ley hit on the kake, and folde him togidre; And
then kutte
hit in maner of risshewes, And fry hit in fress grece, And then serue
hit fort.
folio 14.
(Note: The marker indicating the placement of the milestone for folio
14 is
wanting in the printed edition; therefore, we have inserted it where
we thought
it most likely to occur.)
Lethe(Note: Lait. ) lory. Take mylke, and caste it in a potte,
And caste
there-to salt and saffron; and þen take and hewe faire buttes
of Calvis or porke
al smalle and caste thereto. And take the white and yolkes of eyren,
And drawe
hem thorg a streynour; And whan the licour is at þe boyling,
caste there-to the
Page 86
eyren, And a litull Ale, And styrre till hit crudde; And if thou wilt
haue hit
farced, take mylke, and make hit scalding hote, And cast there-to rawe
yolkes of
eyren, sugur, powder ginger, Peper, clowes, and maces, And lete hit
not fully
boyle; And then take a faire lynnen clothe, and presse the cruddes
there-on, and
then leche it; And ley þe leches .ij. or iij. in a diss, And
cast saffron
there-on in the diss, And so serue hit fort al hote.
Tansey. Take faire Tansey, and grinde it in a morter; And take
eyren, yolkes
and white, And drawe hem thorg a streynour, and streyne also þe
Iuse of þe
Tansey thorg a streynour; and medle the egges and the Iuse togidre;
And take
faire grece, and cast hit in a pan, and sette ouer þe fyre til
hit mylte; and
caste þe stuffe thereon, and gader hit togidre wit a sawcer or
a diss, as þou
wilt haue hit more or lasse; And turne hit in þe panne onys or
twies, And so
serue it forth hote, yleched.
Froyse. Take egges, and drawe the yolkes and the white thorgh
a Streynour; And
then take faire beef or veel, and seth hit til hit be ynogh; and þen
hewe hit
colde or hote, al small, And medle the rawe beef or veel and the egges
togidre,
and caste there-to saffron, salt, And powder of peper, And medle al
togidre. And
then take a fryng pan, and sette ouer the fire, and caste there-in
fress grece,
and make hit hote; And then cast the stuff there-on and stirre hit
well in the
pan till hit come togidre; And whan hit is com well togidre, caste
there-on in
þe pan a
folio 14b.
diss, and presse hit togidre, And turne hit, if hit be nede, fore clevyng
in the
turnyng, caste into þe pan more grece, but turne hit ones or
ij;(Note: twies,
twice.) And take hit vppe fro the fire, And leche it in faire peces,
& serue
fort.
Gely. Take Calues fete, and scalde hem faire, and ley hem in
faire water, and
late hem wex white; Also take hoos of fele,(Note: Douce MS.; houghys
of veel. )
and ley hem in faire water fore to soke oute þe blode; And þen
take hem oute of
þe water, and ley hem in a faire lynnen clothe, and lete the
water ren oute; And
þen take a faire scoured potte, and put al thes hoos and calues
fete þerin; And
þen take good white wyn, that woll hold colloure, or elles fyne
claret wyne, and
caste thereto a porcion, and none oþer licoure, that the fless
be
ouer-wose(Note: Douce MS. reads, nere wese with-alle. ) wit al; and
sette hit
ouer the fire, and boile hit, and skem hit clene. Whan hit is boylled
tender
ynowe, take vppe the fless in a faire bolle, And save wel þe
licoure; and loke
that þou have faire sides of pigges, And faire smale chekynes
scalded, and drawe
hem, (and the legges and the fete on),(Note: Thus Douce MS.: Harl.
MS. hem
legges and sette on. ) and wass
Page 87
faire, and caste hem in þe same first broth, And set hit ayen
ouer the fire, and
skym hit clene, and lete a man euere-more kepe hit, and blow of þe
grauey; And
in case that þe licour waste awey, cast more of the same wyne
þere-to; And put
þi honde there-to, And, if thi honde be clammy, Hit is a signe
þat it is gode;
and lete not þe fless be so moche ysod that hit may bere no kuttyng;
And then
take hit vppe, and ley hit on a faire clothe, and set oute the licoure
fro the
fire; And put a fewe coles vnder þe vessell þat þe
lycoure is yn; and take salt,
pouder of peper, and good quantite of saffron, (that hit haue faire
Ambur
colour,) and a good quantite of vinegre; And loke that hit be sauery
of the salt
and of the vinegre, & faire of colour of saffron; And put hit in
a faire lynen
clothe, And sette vnder-neth a faire diss, and late hit ren thorgh
the clot so
oft þat hit ren clene(Note: Douce MS. clere. ); And if þou
seest that hit hath
to litull of the vinegre, or salt, or saffron, caste thereto more,
after thi
discrecion; And then kut faire sidde ribbes of þe sides of pigges,
and ley hem
on a chargeour or on a diss,(Note: Douce MS. adds [& pull the loynes
of the
chekyne iche from othere, and take awey the skyn, and pulle hem in
quartres, and
ley a quarter of a chikyne and a ribbe of the pygge to-gedrys on a
dissh.])(Note: Some ambiguity surrounds the placement of the foregoing
note
since the editor has given two markers for its location in the text.
The text
included between the two markers is the following: "vinegre, or salt,
or
saffron, caste thereto more, after thi discrecion; And then kut faire
sidde
ribbes of þe sides of pigges, and ley hem on a chargeour or on
a diss". It is
unclear whether the text added from the Douce MS. actually replaces
this text in
the Douce MS. or supplements it. See notes, p. 89, betwwen "& broth"
and by
"caste there-to," both under heading Elys in Sorre.) And set hit faire
on a
colde place, and powre þe gely þeron; And then take faire
blanched almondes, and
caste anone thereon er hit kele, and foilles of tried pared ginger;
and lete
stonde to kele.
Guissell.(Note: Taken from Douce MS. )
folio 15.
Take faire capon brot, or of beef, And sette hit ouer the fire,
and caste
þerto myced sauge, parcelly and saffron, And lete boile; And
streyn the white
and þe yolke of egges thorg a streynour, and caste there-to faire
grated brede,
and medle hit togidre with thi honde, And caste the stuff to the brot
into þe
pan; And stirre it faire and softe til hit come togidre, and crudded;
And þen
serue it forth hote.
Peris in Syrippe. Take Wardons, and cast hem in a faire potte,
And boile hem
til þei ben tendre; and take hem vppe, and pare hem in ij. or
in iij. And take
powder of Canell, a good quantite, and cast hit in good red wyne, And
cast sugur
thereto, and put hit in an erthen potte, And lete boile; And then cast
the peris
thereto, And late hem boile togidre awhile; take powder of ginger,
And a litell
saffron to colloure hit with, And loke that hit be poynante/ And also
Doucet/
Peris in compost. Take Wyne, canell, And a grete dele of white
Sugur, And
sette hit ouer the fire, And hete hit but a litull, and not boyle;
And
Page 88
drawe hit thorg a streynour; And then take(Note: Douce MS. ) faire
dates, and
y-take oute the stones, and leche hem in faire gobettes al thyn, and
cast
there-to; And then take pere Wardones, and pare hem, And seth hem,
And leche hem
in faire gobettes, and pike oute the core, and cast hem to the Syryppe;
And take
a litull Saundres, and caste there-to in the boylyng, And loke that
hit stonde
well, with Gynger, Sugur, And well aley hit with canell, and cast salt(Note:
Douce MS. )thereto, and lete boyle; And then caste it oute in a treyn(Note:
treyne is treen, wooden. )
folio 15b.
vesse [correction; sic = MS. vesselle vesselle ] ll, And lete kele;
And then
pare clene rasinges(Note: shavings, parings. ) of ginger, & temper
hem ij. or
iij. daies, in wyne, And after, ley hem in clarefied hony colde, all
a day or a
nigt; And þen take the rasons4 oute of the hony, And caste hem
to the peres in
composte; And then serue hit forth with sirippe, all colde, And nougt
hote.
Chare de Wardone. Take peer Wardons, and seth hem in wine or
water; And then
take hem vppe, and grinde hem in a morter, and drawe hem thorgh a streynoure
with the licour;(Note: Douce MS. with-out eny licour. ) And put hem
in a potte
with Sugur, or elle with clarefiede hony and canell ynowe, And lete
hem boile;
And then take hit from the fire, And lete kele, and caste there-to
rawe yolkes
of eyren, til hit be thik, and caste thereto powder of ginger ynowe;
And serue
hit forth in maner of Ryse. And if hit be in lenton tyme, leve the
yolkes of
eyren, And lete the remnaunt boyle so longe, til it be so thikk as
thoug hit
were y-tempered with yolkes of eyren, in maner as A man setheþ
charge de quyns;
And then serue hit forth in maner of Rys.
Mawmene. Take vernage, or oþer strenger wyne of the best
that a man may finde,
and put hit in a potte, and cast there-to a gode quantite of powder
Canell, And
sette hit ouer the fire, And yif hit a hete; And then wring oute softe
thorg a
streynour, that þe draff go not oute, And put in a faire potte;
take and pike
newe faire pynes, And wass hem clene in wyne, And caste of hem a grete
quantite
þere-to; And take white sugur ynowe, as moche as thi licour is,
And cast
there-to; and take confeccions or charge(Note: ? MS.; for chare. )
de quyns, a
goode quantite, and cast thereto; and drawe a few saundres with stronge
wyne
thorg a Streynour, and cast there to; And put al in a potte; And cast
there-to a
good quantite of Clowes, and sette hit ouer the fire, & gif hit
a boyling; And
take Almondes,(Note: D. amydons. ) and drawe hem with migti wyne thorgh
a
streynour; And at the first boiling, a-ley hit vp, & yeve
folio 16.
hit a boyle; and(Note: D. omits from a-ley ... and. ) ley hit vp wit
ale, and
gif hit a boyle, and sette hit fro the fire; and caste
Page 89
thereto tesid brawne of Fesaunte, partrich, or capon, a good quantite,
and ceson
hit vppe with pouder of ginger ynogh, and a litull saffron and salt;
And if hit
be stronge,(Note: Douce MS. to stondyng. ) aley hit with vinegre of(Note:
Douce
MS. vernage or.) swete wyn, and dresse hit flatte wit the bak of a
Saucer or A
ladell; And as thou dressest hit with the saucer in vinegre(Note: Douce
MS.
vernage. ) or migty wyne, wete the saucer or ladell fore cleving, and
loke(Note:
Added from Douce MS. ) that hit haue sugur right ynog, And serve hit
fort.
Longe Wortes de Pesone. Take grene pesyn, and wass hem clene,
And cast hem in
a potte, and boyle hem til they breke; and then take hem vppe fro the
fire, and
putte hem in the brot in an other vessell; And lete hem kele; And drawe
hem
thorg a Streynour into a faire potte. And then take oynones in ij.
or iij.
peces; And take hole wortes, and boyle hem in fayre water; And then
take hem
vppe, And ley hem on the faire borde, And kutte hem in .iij. or in
.iiij. peces;
And caste hem and the oynons into þat potte wit the drawen pesen,
and late hem
boile togidre til they be all tendur, And then take faire oile and
fray, or elle
fress brot of some maner fiss, (if þou maist, oyle a quantite),
(Note: Douce MS.
reads here: other elles fressh broth of some maner of fressh fisshe
(yffe thou
have none oile) a quantite. ) And caste thereto saffron, and salt a
quantite.
And lete hem boyle wel togidre til they ben ynog; and stere hem well
euermore,
And serue hem forthe.
Elys in Sorre. Take eles, and fle hem, and choppe hem in faire
colpons, And
wass hem clene, and putte hem in a faire potte; and then take parcelly,
oynons,
and shrede togidre to the eles; And then take pouder of peper, &(Note:
Douce MS.
adds: canelle, & clowes and maces, & cast ther-to, and take
fressh, between& and
broth.)broth of fiss, and set hit ouer the fire, and lete hem boyle
togidre; And
þen take a lofe of brede, and alay the brede in the þe
same brot, And drawe hit
thorgh a streynour; And whan the eles ben almoost y-sodde ynowe, caste
there-to;(Note: Douce MS. adds: and alay hit ther-with, & cast
wyne ther-to and
lete hem buille to-gederys: & then take hem vppe fro the fyre and
cast ther-to
wyne, &c.; ) And lete hem boile togidre; and take hem vp fro þe
fire, and cast
þer-to salte, vinegre, And serue hit fort.
folio 16b.
Ballok brot. Take elys, and fle hem, and kutte hem in colpons,
and caste hem
into a potte wit faire water/ and then take parcelly, and oynons, and
shrede
hem, not to smale; And take Clowes, Maces, pouder of Peper, pouder
of Canell,
And a gode porcion of wyne, and cast thereto, And lete hem boyle; And
whan þe
eles bet wel y-boiled, take faire stokfiss, and do
Page 90
a-wey þe skyn, and caste thereto, And lete boyle. And whan the
eles ben well
y-boyled, take faire berme, and put þerto, And lete boyle awhile;
and þen take
Saffron and salt, and a litel vinegre, and cast thereto; And lete serue
hit
forthe fore gode potage.
Soppes Dorre. Take rawe Almondes, And grynde hem in A morter,
And temper hem
with wyn and drawe hem thorgh a streynour; And lete hem boyle, And
cast there-to
Saffron, Sugur, and salt; And then take a paynmain, And kut him and
tost him,
And wete him in wyne, And ley hem in a diss, and caste the siryppe
thereon, and
make a dregge(Note: dredge. Douce MS. dragge. ) of pouder ginger, sugur,
Canell,
Clowes, and maces, And cast thereon; And whan hit is I-Dressed, serue
it forth
fore a good potage.
Soppes pour Chamberleyne. Take wyne, Canell, powder ginger, sugur/
of eche a
porcion; And cast all in a Streynour, And honge hit on a pyn, And late
hit ren
thorgh a streynour twies or thries, til hit ren clere; And then take
paynmain,
And kutte hit in a maner of Browes, And tost hit, And ley hit in a diss,
and
caste blanche pouder there-on ynog; And then cast the same licour vppon
þe
Soppes, and serue hit forthe fore a good potage.
Muscules in brot. Take Muscules, And sith(Note: seethe, boil.
) hem, And pike
hem oute of the shell; And drawe the brot thorg a streynour into a
faire
vessell, And sette hit on the fire; And then take faire brede, and
stepe hit wit
þe same
folio 17.
brot, and draw hit thorg a streynour, And cast in-to a potte wit þe
sewe; and
menge(Note: Douce MS. mynced; see next recipe. ) oynons, wyn, and pouder
peper,
and lete boyle; & cast there-to the Musculis and pouder ginger,
and saffron, and
salte; And then serue ye hit forthe.
Muscules in Shelle. Take and pike faire musculis, And cast hem
in a potte; and
caste hem to, myced oynons, And a good quantite of peper and wyne,
And a lite
vynegre; And assone as thei bigynnet to gape, take hem from þe
fire, and serue
hit forthe with the same brot in a diss al hote.
Mortrewes of Pesyn. Take a Gurnard, or elles a Codling, (the
lyuer And þe
Spawne with-in him), And set him ynowe in faire water; and pike oute
the bones,
and grinde the fiss in a morter, and temper hit wit almond mylke, and
caste-to
grated brede; and þen take hit vppe, and put hit in a faire potte,
and lete
boyle; And caste thereto sugur, Safferon, and salte; and serue hit
in a diss in
maner of mortrewes of fless, And caste powder of Ginger there-on.
Blanche porrey. Take blanche almondes, And grinde hem, and drawe
Page 91
hem with sugur water thorg a streynour into a good stuff mylke into
a potte; and
þen take þe white of lekes, and hew hem small, and grynde
hem in a morter wit
brede; and þen cast al to þe mylke into þe potte,
and caste þerto sugur and
salt, and lete boyle; And set feyre poudrid eles in faire water ynowe,
and
broile hem on a gredren; and kut hem in faire longe peces, and ley
two or thre
in a diss togidre as ye do veneson with ffurmenty, And serue it forthe.
Caudell ffery. Take rawe yolkes of eyren and trie hem, and bake
hem; and take
good wyne, and warme hit ouer the fire in a potte, And cast there-to
the yolkes,
and stere hit well, butte lete hit not boyle til hit thikke;
folio 17b.
and then caste there-to sugur and salt, and serue hit fort as mortrewes.
Prenade.(Note: Called Brewes in D. )--Take wyn, and put hit in a potte,
and
clarefied honey, sawndres, pouder of peper, Canel, Clowes, Maces, Saffron,
pynes, myced dates, & reysons, And cast thereto a litul vinegre,
and sette hit
ouer the fire, and lete hit boyle; and set figges in wyn and grynde
hem, and
draw hem thorgh a streynour, and cast thereto, and let boile al togidre.
And þen
take floure, saffron, sugur, and faire water, and make faire kakes,
and late hem
be thyn ynog; And þen kutte hem like losinges; And þen
caste hem in faire oyle,
and fry hem a litul while; And then take hem vp oute of the pan, and
caste hem
to þe wessell with the sirippe, altogidre, in a diss; And therefore
thi sirripe
most be rennyng ynow, and not to stiff; and so serue it forth fore
a good
potage, in faire disshes all hote.
Froyte de almondes.(Note: Douce MS. Froydelet dalmandes. ) Take
blak sugur and
colde water, and caste the sugur and þe water in a potte; and
lete hem boile
togidre, and salt, and skeme hem clene, and let hit kele; And þen
take Almondes,
and blanche hem clene, and stampe hem in a morter al smal, and drawe
hem thik
ynowe thorgh a streynour with sugur water, into a faire vessell. And
if hit so
be þat the mylke be not swete, take white sugur and cast thereto;
And serue hit
fort in maner of potage, And namly in lenton tyme.
Fried creme de almondes. Take Almondes, and blanche hem, and
wass hem in faire
water, and bray hem small in a morter with faire water; And then take
hem and þe
water togidre som-what thik, and drawe hem þorgh a streynour
into a faire potte,
And set hem ouer the fire, and lete hem boyle ones; And þen take
hem downe, and
cast thereto Salte, and lete stonde a forlonge wey or .ij. And cast
a litull
vinegre þerto; And þen cast hit on a faire lynnen clot
that
folio 18.
is faire wass, and þe water y-wronge oute there-of;
Page 92
and cast hit all abrode wit the ladull, and lete men hold the clot
al abrode;
and þen take a ladill, and draw vndur þe clot, and draw
awey þe water all that a
man may. And þen gadur al þe creme togidur in þe
clothe; And þen take þe clot
with the creme, and hange hit vppon a pyn, and lete þe water
droppe oute two or
thre houres or more; And then take hit of þe clot, and putte
hit in a boll of
tre, And caste Sugur ynog þereto and a litul salt. And if hit
wex to thik, take
swete wyne, and temper hit wit ale; And þen take reysons of coraunce,
clene
y-wass, and put hem there-in, that þey be not seyn; And whan
hit is dressed in
maner of mortrewes, take rede anneys in confite, or elles levis of
Burage,(Note:
D. adds flowres. ) and set þere-on in a diss.
Creme boiled. Take mylke, and boile hit; And þen take yolkes
of eyren, and try
hem fro the white, and drawe hem thorg a streynour, and cast hem into
þe mylke;
and then sette hit on þe fire, and hete hit hote, and lete not
boyle; and stirre
it wel til hit be som-what thik; And caste thereto sugur and salte;
and kut þen
faire paynmain soppes, and caste the soppes there-on, And serue it
in maner of
potage.
Letlardes. Take mylke scalding hote; And take eyren, the yolkes
and the white,
and drawe hem thorgh a streynour, and caste to þe mylke; And
þen drawe þe iuce
of herbes, whic that þou will, so þat þey ben goode,
and drawe hem thorgh a
streynour. And whan the mylke bigynnet to crudde, caste þe Iuce
thereto, if þou
wilt haue it grene; And if þou wilt haue it rede, take Saundres,
and cast to þe
mylke whan it croddeth, and leue þe herbes; And if þou
wilt haue hit yelowe,
take Saffron, and caste to þe mylke whan hit cruddet, and leve
þe Saundres; And
if þou wilt haue it of al þes colours, take a potte with
mylke & Iuse of herbes,
and anoþer potte wit mylke and saffron; And anoþer
folio 18b.
potte with mylke and saundres, and put hem al in a lynnen cloþe,
and presse hem
al togidur; And if þou wilt haue it of one colour, take but one
clot,(Note:
Douce MS. of these. ) and streyne it in a clot in þe same maner,
and bete on þe
clothe wit a ladell or a Skymour, to make sad or(Note: Douce MS. and.)
flatte;
and leche it faire with a knyfe, and fry the leches in a pan wit a
litull fress
grece; And take a litull, and put hit in a diss, and serue it forth.
Leche lumbarde. Take Dates, and do awey þe stones; and
set hem in swete wyne;
and take hem vppe, and grinde hem in a morter, and drawe hem þorg
a streynour
wit a litull swete wyne and sugur; and caste hem in a potte, and lete
boyle til
it be stiff; and þen take hem vppe, and ley hem vp apon a borde;
and then take
pouder ginger, Canell, and wyn, and melle al
Page 93
togidre in thi honde, and make it so stiff that hit woll be leched;
And if hit
be not stiff ynowe, take hard yolkes of eyren and creme thereon, or
elles grated
brede, and make it thik ynog; take Clarey, and caste thereto in maner
of
sirippe, whan þou shall serue hit forthe.
Auter leche lumbard. Take faire hony, and clarefy it in þe
fire til hit(Note:
Douce MS. adds after hit: 'wex hard: & take hard yolkes of eyrene
& cryme hem a
grett quantite ther-to, till it,' &c.; )be stiff ynowe; and then
take hit vppe
and ley hit on a borde; and take faire grated brede and pouder of peper,
and
mell al togidre wit thi honde, til hit be so stiff that hit wol be
leched; and
leche hit. And then take wyne, pouder of Gynger, Canell, and a litel
clarefied
hony, and lete ren thorg a streynour, and cast þe sirip there-on,
whan that thou
shall serue hit in stede of Clarre.
Cryspes. Take white of eyren, Milke, and fyne floure, and bete
hit togidre,
and drawe hit thorg a streynour, so that hit be rennyng, and noght
to stiff; and
caste there-to sugur and salt. And then take a chaffur ful of fress
grece
boyling; and þen put thi honde in the batur
folio 19.
and lete the bater ren thorg thi fingers into þe chaffur; And
whan it is ren
togidre in the chaffre, and is ynowe, take a Skymour, and take hit
oute of the
chaffur, and putte oute al the grece, And lete ren; And putte hit in
a faire
diss, and cast sugur thereon ynow, and serue it fort.
Poterous.(Note: Harl. MS. Poterons. ) Take a shouell of yren,
and hete him
brennyng hote in þe fire; and þen take him oute of the
fire, and fil him full of
salt; And then make a coffyn, and putte in the salt al holowe, þe
shappe of a
treyn diss; and sette þe pan and þe salt ouer the fire
ayen, til þe salt be
brennyng hote; and then cast the white and þe yolkes of rawe
eyren in-to þe hole
of salt, and lete stonde in þe fire til hit be half hard; And
then put a diss
half of salt; And þen take a dressing knyfe, and put vnder þe
salt [correction;
sic = MS. repeats 'And then take a dressing knyfe, and putte vnder
the salt.' ]
and þe pan, and heve hit vppe fro the fire, that þe coffyn
wit the eyren breke
not; And þen sette hit in þe diss with the salt, and serue
it fort.
Risshewes. Take figges, and grinde hem all rawe in a morter,
and cast a litull
fraied oyle there-to; And þen take hem vppe yn a vessell, and
caste there-to
pynes, reysyns of corance, myced dates, sugur, Saffron, pouder ginger,
and salt:
And þen make Cakes of floure, Sugur, salt, and rolle þe
stuff in thi honde, and
couche it in þe Cakes, and folde hem togidur as risshewes, And
fry hem in oyle,
and serue hem fort.
Page 94
Potage de egges.(Note: D. Pocched egges. ) Take faire water and
cast in a
faire frying pan, or elle in an oþer vessell, til hit boyle,
and skeme it well;
And then breke faire rawe egges, and caste hem in þe water, And
lete þe water
stonde stil ouer þe fire, and lete the egges boyle harder or
nessher as þou
wilt.
Taylours. Take almondes, and grynde hem raw in a morter, and
temper hit
folio 19b.
wit wyne and a litul water; And drawe hit þorg a streynour into
a goode stiff
mylke into a potte; and caste thereto reysons of coraunce, and grete
reysons,
myced Dates, Clowes, Maces, Pouder of Peper, Canel, saffron a good
quantite, and
salt; and sette hem ouere the fire, And lete al boyle togidre awhile;
And alay
hit vp with floure of Ryse, or elles grated brede, and cast there-to
sugur and
salt, And serue hit fort in maner of mortrewes, and caste there-on
pouder ginger
in þe diss.
Malmens bastard. Take a potell of clarefied hony, and a pounde
of pynes,(Note:
D. pepyr pynes.) and I. pounde of Reysons of coraunce, Saundres, pouder
canell,
And ij. galons of wyne or ale, and pouder peper, and cast al in a potte,
And
skeme hit clene; And þen take iij. ýi. pounde(Note: 3
pounds of pounded. )
Almondes,(Note: Amydones, Douce MS. which adds, a galone of wyne, &
a gode
quantite of vynegre & lete. ) and stepe to-gidre, And drawe hem
þorgh a
streynour; And whan the potte boyleth, cast þe licour to, &
aley hit vp al
stonding; And þen take pouder ginger, salt in(Note: Douce MS.
and. ) saffron,
and ceson hit vppe, and serue hit forth in a diss al hote, and salt;
And cast
pouder ginger thereon in þe diss, and serue it forth.
Gyngautrey.(Note: Harl. MS. Gyngantrey. ) Take paunches and lyuers
of a
codlyng, or haddok, or elles kelyng, and seth hem in faire water; And
take hem
vppe on a faire borde, & myce the panches small; And þen
take fress brot of
fress Salmon, or of eles, or of turbut, and cast þe myced paunches
there-to, And
pouder of peper, and lete boyle; And then take the broth that þe
paunches and
lyuers were y-sodde in, And stepe there-in faire brede, and drawe hit
thorgh a
streynour; And þen myce þe lyuers in faire peces; And whan
the paunche hat wel
y-boyled in þe licour,(Note: Douce MS. adds: cast the liour ther-to
and lete
buille awhile, & then; the liour being the brede and broth. ) caste
þe lyuers
thereto, and lete boyle a while; And serue hit forth hote for gode
potage; and
late hit be som-dele rennynge.
ffygey. Take figges, and caste hem in a potte, And cast there-to
wyne or Ale,
folio 20.
and lete hem boile, And take hem vppe, and bray hem in a morter; And
þen take
brede, and stepe in þe same licour, and cast thereto, And drawe
hem þorgh a
streynour, and caste hit in a faire potte with wyne or ale; and
Page 95
þen take figes, and kutte hem smale, pynes, saundres, pouder
of peper, a litull
saffron and salt, and cast þer-to, and serue hit stonding.
Chaudewyne. Take þe Guttes of fress Samon, and do awey
the gall; and slytte
hem, and caste hem in a potte, and boyle hem in water right well; And
ley hem
vpon a borde, and hewe hem; And þen stepe brede in þe same
licour, And cast som
of the samon brot thereto, And drawe all thorg a streynour; and then
caste the
hewen guttes and þe drawen brede in a potte, and a litull wyn,
pouder of Canell,
or saffron, And lete boyle togidre; And cast there-to pouder of peper,
Vinegre,
and salt; And lete hit be rennyng.
Rapes. Take half figges and half reysons, and boile hem in wyn,
and take hem
vp, and bray hem in a morter, And drawe hem with þe same licour
thorgh a
streynour, so thik that hit be stonding; And then take resons of corance,
Pynes,
Clowes, Maces, sugur of Cipris, and cast þereto, and put hit
in a faire potte;
And then take a fewe Saundres, pouder peper, Canell, and a litull Saffron;
And
if hit be not stonding ynogh, take a litull floure of Amidons, And
drawe hit
with wyn thorgh a streynour, And cast there-to salt, and serue it forth
stondyng.
Iusshell. Take the ffry of a pyke, and cast hit rawe in a morter,
and cast
there to myced [correction; sic = MS. myced myced. ] (Note: D. maynchete.
)
brede grated, and bray hem asmall as þou maist; And if hit be
to stonding, caste
there-to a litull mylke of Almondes, And bray hit togidre, and strek(Note:
Douce
MS. strike. ) hit togidre with thi honde; And cast there-to a litull
saffron
with Sugur and salt, And put all in a treen boll, and trull(Note: ?
twille, as
Douce MS. ) hit to-gidre with thi honde; And loke þat hit be
not to thik, but as
folio 20b.
a man may powre it oute of þe boll; And þen take a pan,
and caste thereto faire
grauey of a pike, or of a fress samon, and drawe hit thorg a streynour,
and
sette it ouer the fire; and take faire parcely and Sauge, and caste
there-to,
and lete hit boile, and caste there-to a litull saffron and salt; And
whan hit
hath boyled a while, sterre hit fast, and caste the stuff thereto,
and ster hit
euermore. And whan hit is al oute of the bolle, cast it(Note: Added
from Douce
MS.) a litell and a litell into þe pan, stere it softer and softer
til hit be
ron to-gidre; And þen take a ladell or a skymmour, and drawe
hit togidre soft
til hit come to-gidre, And take hit fro þe fire, and sette þe
vessell on a fewe
colys, and lete hit wax stiff be his owne accorde, and then serue it
fort with a
skymour, like as þou wolt serue Iussell, all hote.
Gelé of peson. Take a pike newe right y-drawe,(Note: Douce
MS.: Draw new pikes
and new righ, and smyte hem.) and smyte him in faire
Page 96
peces, and sethe him in same licour as þou doest Gele of fless/
And whan hit is
ynog, take hit vppe; And þen take perches, tenches, elys, &
kutte hem in faire
peces, and wass hem, and put hem in the same licour; and loke that
thou haue
fiss ynog, that the licoure may be stiff ynowe; And in caas þat
þou faile fiss,
that þou hast not ynog to make gely, take faire soundes of watered
stokfiss, or
elles of ffres Millewell, or elles of kelyng,(Note: D. kodelyng. )
and cast
thereto; and sette ouer þe fire, and lete it boyle; and þat
woll help hit to
gele; and skem clene þe grave; And whan hit is ynog, lete not
the fiss breke,
but take vppe the fiss hole, and set the licour fro the fire, and put
coles
vndernet the vessell as þou doest afore to the oþer gele
of fless, with vinegre,
pouder of peper, saffron & salt; And þen take a pike, perche,
and tenche, and
pul of the skyn, And put a pece of one and a pece of anoþer in
a faire diss, as
þou dost oþer gele of ffles, And poure the licour there-on,
as þou doest oþer
gele of fless; and cast there-on almondes blanched, and foyles of tried
folio 21.
ginger pared, and set hit in a colde place, and lete hit gele.
Caudell. Take faire tryed yolkes of eyren, and cast in a potte;
and take good
ale, or elles good wyn, a quantite, and sette it ouer þe fire/
And whan hit is
at boyling, take it fro the fire, and caste þere-to saffron,
salt, Sugur; and
ceson hit vppe, and serue hit forth hote.
Oyle soppes. Take a good quantite of oynons, and myce hem, not
to smale, &
seth hem in faire water, And take hem vppe; and then take a good quantite
of
stale ale, as .iij. galons, And there-to take a pynte of goode oyle
that is
fraied, and cast the oynons there-to, And lete al boyle togidre a grete
while;(Note: Douce MS. wile. ) and caste there-to Saffron and salt,
And þen put
brede, in maner of brewes, and cast the licour there-on, and serue
hit fort
hote.
Caudell de Almondes. Take rawe almondes, and grinde hem, And
temper hem with
goode ale and a litul water; and drawe hem thorgh a streynour into
a faire
potte, and lete hit boyle awhile; And cast there-to saffron, Sugur
and salt, and
serue hit forth hote.
(Note: Chaudlet Douce MS. )Cheaut de Almondes. Take almondes,
and blanche hem,
and grynde hem with faire water, and drawe hem thorg a streynour, and
sette hem
on the fire, and lete hem boyle ones; and cast there-to sugur and salt,
And
serue it fort hote.
Lente ffrutours. Take goode floure, Ale yeest,(Note: D. however
reads Ale and
yeest.) saffron, and salt, and bete al to-gidre as thik as oþer
maner frutours
of ffles; and þen take Appels, and
Page 97
pare hem, and kut hem in maner of ffrutours, and wete hem in þe
batur vp and
downe, and fry hem in oyle, and cast hem in a diss, and cast sugur
þeron ynowe,
and serue hem forth hote.
Lesenges Fries.(Note: Douce MS. ) Take floure, water, saffron,
sugur, and
salt, and make fyne paast þer-of,
folio 21b.
and faire thyn kakes; and kutte hem like losenges, and fry hem in fyne
oile, and
serue hem forthe hote in a diss in lenten tyme.
Risschewes de frute.(Note: Douce MS.) Take ffigges, and grinde
hem in a morter
al smal with a litell oyle, and grynde wit hem, clowes, and maces;
and then take
hem vppe in-to a diss, and caste thereto pynes, saundres, reisons of
coraunce,
myced dates, pouder of Peper, Canell, Saffron, and salt; And then make
fyne
paast of floure, water, sugur, saffron, and salt, And make there-of
faire kakes;
and then rolle the stuff in thi honde, and couche hit in þe kakes;
kutte hem,
and so folde hem togedrys(Note: Douce MS. ) as risshewes, And fry hem
in goode
Oyle, And serue hem forthe hote.
Trayne roste.(Note: Douce MS.) Take Dates and figges, and kutte
hem in a peny
brede; And þen take grete reysons and blanched almondes, and
prik hem thorgh
with a nedel into a threde of a mannys lengt, and one of one frute
and a-noþer
of a-noþer frute; and þen bynde the threde with the frute
A-bought a rownde
spete, endelonge þe spete, in maner of an hasselet; And then
take a quarte of
wyne or Ale, and fyne floure,(Note: D. MS.; sugur, Harl. ) And make
batur
thereof, and cast thereto pouder ginger, sugur, & saffron,(Note:
Douce MS. )
pouder of Clowes, salt; And make þe batur not fully rennyng,
and noþer stonding,
but in þe mene, that hit may cleue, and than rost the(Note: "than
rost the": D.
MS.; that rost, Harl. ) treyne abougt the fire in þe spete; And
þen cast the
batur on the treyne as he turnet abought the fire, so longe til þe
frute be
hidde in the batur; as þou castest þe batur there-on, hold
a vessell
vndere-nethe, for(Note: against, to stop. ) spilling of þe batur/
And whan hit
is y-rosted well, hit wol seme a hasselet; And then take hit vppe fro
þe spit al
hole, And kut hit in faire peces of a Span lengt, And serue(Note: Douce
MS. ) of
hit a pece or two in a diss al hote.
Quynces or Wardones in paast. Take and make rounde coffyns of
paast; and take
rawe quynces, and pare(Note: added from D. MS. )
folio 22.
hem wit a knyfe, and take oute clene the core; And take Sugur ynog,
and a litull
pouder ginger and stoppe the hole full. And þen couche ij. or
iij. quynces or
wardons in a Coffyn, and keuer hem, And lete hem bake; or elles take
clarefied
hony in-stede of sugur, if thou maist none sugur; And if þou
takest hony(Note:
Douce MS. ), put
Page 98
thereto a litull pouder peper, and ginger, and put hit in þe
same maner in the
quynces or wardons, and late hem bake ynog.
(Note: Douce MS.; Bastons, Harl.)Rastons. Take fyne floure, and
white of
eyren, and a litul of the yolkes; And then take warme berm, and put
al thes
togidre, and bete hem togidre with thi honde so longe til hit be(Note:
Douce MS.
) short and thik ynog. And caste sugur ynowe thereto; And þen
lete rest a while;
And then cast hit in a faire place in an oven, and lete bake ynog;
And þen kut
hit with a knyfe rownde aboue in maner of a crowne, and kepe þe
crust þat þou
kuttest, and pile(Note: Douce MS.; pike Harl. ) all þe cremes(Note:
Douce MS.
cromes. ) within togidre; and pike hem small wit thi knyfe, and saue
the sides
and al þe cruste hole withoute; And þen cast thi clarefied
butter, and medle þe
creme(Note: Douce MS. crommes. ) and þe buttur togidre, And couer
hit ayen with
þe cruste that þou kuttest awey; and then put hit in the
oven ayen a litull
tyme, and take it oute, and serue hit forthe all hote.
Tart de ffruyte. Take figges, and seth hem in wyne, and grinde
hem smale, And
take hem vppe into a vessell; And take pouder peper, Canell, Clowes,
Maces,
pouder ginger, pynes,(Note: D. adds: reysyns fried in oyle. ) grete
reysons of
coraunce, saffron, and salte, and cast thereto; and þen make
faire lowe coffyns,
and couche þis stuff there-in, And plonte pynes aboue; and kut
dates and fress
salmon in faire peces, or elles fress eles, and parboyle hem a litull
in wyne,
and couche thereon; And couche(Note: Douce MS. keuere.) the coffyns
faire with
þe same paaste, and endore the coffyn withoute with saffron &
almond mylke; and
set hem in þe oven and lete bake.
Chewettes.
folio 22b.
Take and make faire paste of floure, water, saffron, and salt; And
make rownde
cofyns þere-of; and þen make stuff as þou doest for
risseshewes, and put þe
stuff in þe Coffyns, and couer the coffyns with þe same
paaste, and fry hem in
goode oyle as þou doest rissshewes, and serue hem forthe hote
in the same maner.
Lamprey I-bake. Take and make a faire rounde coffyn of paast;
and þen take a
fress lamprey, and lete him blode .ij. fingers within þe nauell,
And lete him
blode in a vessell, and lete him dy in þe same blode; And then
take browne
brede, and kut hit, and stepe hit in vinegre, and drawe hit þorg
a streynour;
and þen take þe same blode, and pouder of Canell, And cast
there-to, til hit be
browne; And then cast thereto a litul pouder of peper and salt, and
a litull
wyne, that hit be not to stronge with vynegre; And then skald the lamprey,
and
pare him clene, and couche him rounde in
Page 99
a coffyn; and þen caste al þe sewe rownde abougt vppon
him in the coffyn til hit
be couered; And then couer þe coffyn, and hele hit with a lydde
aboue, save a
litul hole; and at the hole blowe in the coffyn with thi mouthe a good
blast of
wynde; and sodenly stoppe the hole, that the wynde abide witin þe
coffyn, to
ryse up þe cofyn that he fall not a-downe. And whan hit is a
litul y-harded in
þe oven, prik the coffyn with a pyn, for(Note: against, to stop.
)
brestyng(Note: Douce MS.; brennyng, Harl. )of þe coffyn; And
lete bake ynowe,
And serue it forthe colde. And whan the lamprey is ytake oute of þe
coffyn, and
I-ete,(Note: eaten.) take the sirippe oute of þe coffyn, and
put hit in a
chargeour, and caste wyne there-to, And pouder of ginger, And lete
boyle ouer þe
fire; And take paynmain, and kutte hit and wete hit yn, And ley þe
soppes yn the
coffyn of þe lamprey, And cast the sirippe aboue, and ete it
so/
Sauce pour lamprey. Take a quyk lamprey, And lete him blode at
þe nauell, And
lete him blode in an erthen potte; And scalde him wit hey, and wass
him
folio 23.
clene, and put him on a spitte;(Note: Douce MS.; Harl. MS. in a faire
brothe. )
and sette the vessell wit þe blode vnder þe lamprey while
he rosteth, And kepe
the licoure þat droppet oute of him; And then take oynons, and
myce hem small,
And put hem yn a vessell wit wyne or water, And let hem parboyle right
well; And
then take awey the water, and put hem in a faire vessell; And þen
take pouder of
Canell and wyne, And drawe hem thorg a streynour, and cast hit to(Note:
added
from Douce MS. ) the oynons, and set ouer the fire, and lete hem boyle;
And cast
a litull vinegre and parcely there-to, and a litul peper; And þen
take þe blode
and þe dropping of þe lamprey, and cast thereto & lete
buille to-gedrys till it
be a litell thykke, & cast therto(Note: added from Douce MS. )
pouder ginger,
vynegre, salt, and a litull saffron; And whan þe lamprey is(Note:
Harl. MS. is
ro. ) rosted ynowe, ley him in a faire chargeour, And caste all the
sauce apon
him, And so serue him fort.
Lamprey poudred. Take a lamprey poudred, and stryke away the
salt with thi
honde; take awey the bone fro þe þrote into þe tayle
by the bely side, And ley
him in water a day and a nygt, and scald him in water wit strawe or
hey, to
stripe him wit-all; And then wass him clene, and cast him in faire
water colde,
and seth him, and cast x. or xij. oynons hole vnpullud, and lete hem
set
togidre, and skem it; And þen take vp the lamprey and þe
oynons fro þe water,
and ley hem in a diss till they ben colde all; and serue hem forthe
colde with
sauce Galentyne; and myce the oynons in(Note: Douce MS.; and Harl.
)the sauce, &
ete hem so.
Page 100
Stokfiss in sauce. Take faire brot of elys, or pike, or elles
of fress samond,
And streyn hit thorg a streynour; and take faire parcelly, And hewe
hem small,
And putte the brot and þe parcelly into an erthen potte, And
cast þerto pouder
ginger, and a litul vergeous, And lete hem boyle to-gidre; and þen
take faire
sodden stokfiss, and ley hit in hote water; and whan þou wilt
serue it forth,
take þe fiss fro þe water, and ley hit in a diss, And caste
the sauce al hote
there-on, and serue it fort.
Lamprons in Galentyne. Take brede, and stepe it in wyne and vynegre,
and cast
there-to Canell,
folio 23b.
and drawe it thorg a streynour; and do it in a potte, and cast pouder
of peper
thereto; And take smale oynons, and myce hem, and fry hem in oyle,
& cast
there-to a fewe saundres, and lete hem boyle a litul; And then take
lamprons,
and scalde hem wit hey in hote water, and set hem; and þen broyle(Note:
Douce
MS. bouille. ) hem on a faire gredren, and þen couche hem in
a diss and cast the
sauce on hem, And then serue it fort.
Lamprons ybake. Take lamprons, and scalde hem wit hey; and make
faire paaste,
and couche ij. or iij. lamprons thereon, wit pouder ginger, salt and
peper, and
lete bake; And leche samon in faire brode peces, and bake hem in þe
same maner.
Oystres in grauey. Take almondes, and blanche hem, and grinde
hem, and drawe
hem þorg a streynour wit wyne, and with goode fress brot into
gode mylke, and
sette hit on þe fire and lete boyle; and cast þereto Maces,
clowes, Sugur,
pouder of Ginger, and faire parboyled oynons myced; And þen take
faire oystres,
and parboile hem togidre in faire water; And then caste hem there-to,
And lete
hem boyle togidre til þey ben ynowe; and serue hem forth for
gode potage.
Oystres in cevey. Take oystres and shell hem and put hem in a
vessell, (and þe
water that is within þe oystres with-all;) And cast þerto
a litul wyne, And
sette hem over the fire, and parboyle hem; And þen take faire
þe oystres vppe of
the brot, and put hem in a faire potte; And take þe same brot,
and drawe hit
thorg a streynour, and cast hit in-to þe oystres, And sette hit
ouer the fire;
And take a litull Of þe same brot ayen; and a litull wyne, and
put hit yn a
faire vessell, and put þere-to browne crustes and pouder canell,
and draw hit
thorg a streynour; and myce oynons small, and fry hem in oyle or in
butter, and
caste hem there-to, and sette ouer the fire. And whan þe oystres
boyleth, caste
the licoure
folio 24.
there-to, and ceson hit vppe with pouder of peper, salt, and a litel
saffron,
and cast there-to a litul vinegre, þat hit be
Page 101
poynant there-of in þe sesenyng and browne also; And serue hit
fort for a gode
potage.
Pike in galentyne. Take a pike and set him ynowe in gode sauce;
And þen couche
him in a vessell, that he may be y-caried yn, if þou wilt// And
what tyme he is
colde, take brede, and stepe hit in wyne and vinegre, and cast there-to
canell,
and drawe hit þorg a streynour, And do hit in a potte, And caste
there-to pouder
peper; And take smale oynons, and myce hem, And fry hem in oyle, and
cast
there-to a fewe saundres, and lete boyle awhile; And cast all this
hote vppon þe
pike, and cary him fort.
Pike boyled. Take and make sauce of faire water, salt, and a
litull Ale and
parcelly; and þen take a pike, and nape him, and drawe him in
þe bely, And
slytte him thorg the bely, bak, and hede and taile, wit a knyfe in
to(Note: i.e.
two.)peces; and smyte þe sides in quarters, and wass hem clene;
And if thou wilt
have him rownde, schoche him by þe hede in þe backe, And
drawe him there,
[correction; sic = MS. there & ] And skoche him in two or iij.
peces(Note: Douce
MS. placys. ) in þe bak, but not thorgh; And slyt the pouuche,(Note:
i.e. poche
of a fish, see below. ) And kepe the fey or the lyuer, and kutte awey
the gall.
And whan þe sauce biginneth to boyle, skem hit, And wass þe
pike, and cast him
þere-in, And caste þe pouche and fey there-to, And lete
hem boyle togidre; And
þen make the sauce thus: myce the pouche and fey, in(Note: Douce
MS., and Harl.
) a litul gravey of þe pike, And cast þere-to pouder of
ginger, vergeous,
mustarde, and salt, And serue him fort hote.
Pike in brase. Take Canell, a quarte of wyne, and a litull vinegre,
And stepe
there-yn tendur brede; and thrawe it þorgh a streynour, And lete
boyle with
pouder of peper; And take the pike, and roste him splat on a gredire
ynog; And
cast to þe sauce þen, with pouder of ginger and sugur;
And ley the pike in A
folio 24b.
charger, the wombe side vpward; and then caste the sauce there-on al
hote, and
so serue him fort.
Auter pike in Galentyne. Take browne brede, and stepe it in a
quarte of
vinegre, and a pece(Note: Douce MS. pynt. ) of wyne for a pike, and
quarteren of
pouder canell, and drawe it thorg a streynour skilfully thik, and cast
it in a
potte, and lete boyle; and cast there-to pouder peper, or ginger, or
of clowes,
and lete kele. And þen take a pike, and set him in good sauce,
and take him vp,
and lete him kele a litul; and ley him in a boll for to cary him yn;
and cast þe
sauce vnder him and aboue him, that he be al y-hidde in þe sauce;
and cary him
wheþer euer þou wolt.
Page 102
Salmon fress boiled. Take a fress Salmon, and drawe him in þe
bely; and chyne
him as a swyne, and leche him flatte with a knyfe; and kutte the chyne
in ij. or
in .iij. peces, and roste him on a faire gredryn; & make faire
sauce of water,
parcelly, and salt. And whan hit begynnet to boyle, skem it clene,
and cast þe
peces of salmon þere-to, and lete hem sethe; and þen take
hem vppe, and lete hem
kele, and ley a pece or ij. in a diss; and wete faire foiles of parcely
in
vinegre, and caste hem vppon þe salmon in the diss; And þen
ye shall serue hit
forthe colde.
Samon roste in Sauce. Take a Salmond, and cut him rounde, chyne
and all, and
roste the peces on a gredire; And take wyne, and pouder of Canell,
and drawe it
þorg a streynour; And take smale myced oynons, and caste þere-to,
and lete hem
boyle; And þen take vynegre, or vergeous, and pouder ginger,
and cast there-to;
And þen ley the samon in a diss, and cast þe sirip þeron
al hote, & serue it
fort.
Troute boyled. Take a troute, and nape him; And make faire sauce
of water,
parcely,
folio 25.
and salt, and whan hit bigynnet to boile, skeme hit clene; and drawe
him in þe
bely; and if þou wilt haue him rounde, kut him in þe bakke
in two or þre places,
but not þorg, And drawe him in þe sket(Note: Douce MS.
skoch. ) next the hede,
as thou doest a rounde pike; and þe sauce is verge sauce; or
elles set þe pouche
as þe dost þe pouche of a pike, and myce hem wit þe
grauey, and pouder of
ginger; and serue him forth colde, and cast þe foiles of parcelly,
y-wet in
vinegre, on him in a diss.
Crabbe or Lopster boiled. Take a crabbe or a lopster, and stop
him in þe vente
wit on of hire clees, and set him in water, and no salt; or elles stoppe
him in
þe same maner, and cast him in an oven, and bake him, and serue
him fort colde.
And his sauce is vinegre.
Perche boiled. Take a perche, and drawe him in þe throte,
and make to him
sauce of water and salt; And whan hit bigynnet to boile, skeme hit
and caste þe
perche there-in, and set him; and take him vppe, and pul him, and serue
him fort
colde, and cast vppon him foiles of parcelly. and þe sauce is
vinegre or
vergeous.(Note: Douce MS. vert sauce.)
ffloundres boiled. Take floundres, and drawe hem in the side
by the hede, and
set(Note: Douce MS. scocch. ) hem, & make sauce of water and salt,
and a good
quantite of ale; And whan hit biginnet to boile, skeme it, and caste
hem
there-to; And late hem sethe, and serue hem fort hote; and no sauce
but salt, or
as a man luste.
Page 103
Shrympes. Take Shrympes, and set hem in water and a litull salt,
and lete hem
boile ones or a litull more. And serue hem forthe colde; And no maner
sauce but
vinegre.
Breme or Roche boiled. Take a Breme or a roche, and scalde him
in water, and
drawe him þe side by þe hede, and scocche(Note: Harl. scorche;
Douce MS.
scocche. ) him in þe side in two or thre places, but not
folio 25b.
thorg, and set him in water, ale, and salt, and serue him fort hote;
the sauce
is vergyussauce or sauce ginger.
Breme rost ensauce. Take a breme, and scald him, (but not to
moche,) and drawe
him in þe bely, and pryk him þorg þe chyne bōn
ij. or iij.(Note: twies or
thries. ) with a knyfe, and roste him on a gredire. And take wyne,
and boile
hit, and cast there-to pouder ginger, vergeous, and salt, and cast
on þe breme
in a diss, and serue him forth hote.
Plaise boiled. Take a playse, and drawe him in the side by the
hede; And make
sauce of water, parcelly, salt, And a litul ale; And whan hit bigynnet
to boyle,
skeme hit clene, and caste hit there-to, and lete set/ And sauce to
him is
mustard and ale and salt; And serue it forthe hote/ or elles take a
plays, and
drawe him, prike him with a knyfe for breking, as he friet; And fry
him in hote
oile, or elles in clarefied buttur.
Ray boiled. Take a Ray, and draw him in þe bely, and kutte
him in peces, and
set him in water, and no salt, and serue him forth colde. And his sauce
is
vergeous, or lyuer wit mustarde; And boyle þe lyuer with him,
And serue him
forthe.
Sole, boiled, rost, or fryed. Take a sole, and do awey þe
hede, and drawe him
as a plais, and fle him; And make sauce of water, parcelly and salt;
And whan
hit bygynneth to boile, skeme it clene, and lete boyle ynog. And if
þou wilt
haue him in sauce, take him whan he is y-sodde; or elles take him rawe
and drawe
him, and scale him with a knyfe, And ley him vppon a gredryn, and broile
him.
And take wyne and pouder of Canell, and lete boyle a while, And caste
there-to
pouder ginger, And vergeous; and caste þe sauce on þe sole
in þe diss, And serue
him forthe hote. Or elles take a sole, and do a-wey þe hede;
drawe him, and
scalde him, and pryk him with a knyfe in diuerse places for
folio 26.
brekyng of þe skyn; And fry it in oyle, or elles in pured buttur.
Gurnard rosted or boyled. Take a Gurnard, and drawe him in þe
bely and
saue(Note: Douce MS.: Harl. sauce. ) the powche with-yn hole; and make
sauce of
water and salt; And whan hit bigynnet to boile, skeme it clene, And
cast the
Gurnard thereto,
Page 104
And set him, and [correction; sic = MS. in. ] sauce/ to him is sauce
of ginger,
or vergyussauce, and serue him colde.
Anoþer. Take a gurnard rawe, and slytte him endelonge the
bak, þorg þe hede
and tayle, and splatte him, and kepe the lyuer; And take þe rawe
lyuer, and
brede, and fiss brot, Wyne, and vinegre, And drawe hem thorg a streynour,
and
lete boyle; and þen cast there-to pouder ginger, saffron, and
salt. And þen
roste the gurnard, and splatte him on a gredire, and ley hym in a dissh.(Note:
"ley hym in a dissh": Douce MS.; Harl. reste him. ) And þen cast
þe sauce on hym
in þe dissh, and serue him forthe hote.
Menese or loche boiled. Take Menyse or loche, and pike hem faire;
And make
sauce of a gode quantite of ale and parcelly. And whan hit biginnet
nye to
boyle, skeme it clene, and cast þe fiss thereto; and lete set.
And if a man wol,
cast a litul saffron thereto: and sauce is vergesauce(Note: Douce MS.
vert
sauce. ); And then ye shall serue him fort hote.
Haddok or codlyng. Take an haddok or codlyng, and drawe him in
þe bely. And
make sauce of water and salt; And whan hit bigynneth to boyle, skeme
hit clene,
and caste the fiss thereto, And seth hit in his sauce. His sauce is
garlek or
verge-sauce; and serve him hote.
Barbell boyled. Take a barbell, and kutte him, and draw him rounde;
And
pike(Note: "draw him rounde; And pike": Douce MS. draw hym as a rounde
pike.) in
þe nape of the hede and set him in water and salt, Ale, and parcely.
And whan
hit bygynnet to boile, skeme hit clene, and caste the barbel there-to,
And set
him. And his sauce is garlek or vergesauce,
folio 26b.
And þen serue him fort.
Millet boyled. Take a Millet, and scale him, and drawe him in
þe bely, and
wass him clene; and þen take a pynte of wyne, and pouder canell,
And boile hem
ouer the fire. And whan hit is yboiled ynowe, caste there-to pouder
ginger and a
litel vergeous; and caste the same licour vppon him in the diss, and
serue him
fort hote; other elles scale him and drawe him, and fry him in good
oyle.
Sturgeon boiled. Take a Sturgeon, and kut of the vyn fro the
tayle to þe hede,
on þe bakke; and chyne him and boyle him. And whan hit boileth,
skeme it, and
caste parcelly there-to, And lete hem boyle ynowe, And then take him
vppe, And
serue him fort colde wit leves of parcelly wet in vinegre, and caste
there-on in
þe diss; And sauce þer-to is vinegre.
Sturgeon in brot. Take fress sturgeon, and chop it, and parboile
it in
Page 105
water; and take hit fro the fire, and streyne it(Note: i.e. the broth,
as Douce
MS reads. ) þorg a streynour into a potte; and pike clene the
fiss thereto; and
cast there-to pouder peper, clowes, Maces, and canell, and faire brede,
and
stepe hit with the same licour, and streyne hit thorg a streynour,
and caste
there-to; And lete boyle togidre; And caste thereto Saffron, pouder
ginger,
salt, And vinegre; And then ye shall serue it fort.
Sturgeon pour porpeys. Take a Sturgeon, Turbut, or porpeys, and
kut hit in
faire peces to bake; And then make faire kakes of faire paast, And
take pouder
of peper, pouder of Ginger, Canell, and salt, And medýe þes
poudres and salt
togiders; And take and ley a pece of the fiss on a kake/ and ley þe
pouders
vndernet þe fiss, and aboue ynowe; And þen wete the sides
of þe paast wit faire
colde water, and close the sides to-gidre, and sette hem in an oven,
and bake
hem ynowe.
folio 27.
ffirmenty wit porpeys. Take faire almondes, and wass hem clene,
and bray hem
in a morter, and drawe hem wit water thorg a streynour into mylke,
and caste hit
in a vessell. And then take wete, and bray it in a morter, that al
þe hole holl
be awey, and boyle hit in faire water til hit be wel ybroke and boyled
ynowe.
And þen take hit fro the fire, and caste thereto þe mylke
and lete boyle. And
whan hit is yboyled ynowe, and thik, caste there-to Sugur, Saffron,
and salt;
and þen take a porpeys, and chyne him as a Samon, And set him
in faire water.
And whan hit is ynowe, baude hit, and leche hit in faire peces, and
serue hit
fort with firmanty, and cast there-on hote water(Note: Douce MS. broth.
) in þe
diss.
Tenche in brase. Take a tenche, and nape him, and slyt him in
þe bak thorg the
hede and taile, And drawe him; and þen make sauce of water and
salt. And whan
hit bigynnet to boyle, skeme it clene, and cast þe tenche therein,
and set him;
And take him vppe, and pul of the skyn, And ley him flatte, and þe
bely vpwardes
in a diss. And þen take percelly and oynons And hewe hem small
to-giders; And
cast þere-to pouder of Ginger, and cast hit in vinegre; And caste
all on þe
tenche in þe diss, and serue him forthe colde.
Another diting of a tenche. Take a quarte of wyne and a litul
vinegre, And
tendure brede, And stepe all togidre, and drawe hit thorg a streynour;
and lete
hit boyle; And caste there-to pouder peper; And take a tenche, and
splat him,
and reste him on a gredire, and cast his sauce vppon him in the diss;
And þen
serue hit forthe hote.
Turbut boyled. Take a Turbut, and drawe him in the side as a
plays by
Page 106
the hede; and þen chyne him, and kut him in brode peces; And
þen make Sauce of
the water and salt; And when hit bigynnet to boyle, skeme hit clene
and
folio 27b.
wassh the peces clene, and caste hem thereto, and lete hem boyle ynowe.
And þen
take hem vppe, and let hem kele, And ley a pece or two in A diss, and
caste the
levys of parcelly wette in vinegre there-on, And serue fort; And his
sauce is
verge-sauce.
Turbut roste ensauce. Take a Turbut, and kut of þe vynnes
in maner of a
hastelette, and broche him on a rounde broche, and roste him; And whan
hit is
half y-rosted, cast thereon smale salt as he rostet. And take also
as he rostet,
vergeous, or vinegre, wyne, pouder of Gynger, and a litull canell,
and cast
thereon as he rosteth, And holde a diss vndernet, fore spilling of
the licour;
And whan hit is rosted ynowe, hete þe same sauce ouer the fire,
And caste hit in
a diss to þe fissh all hote, And serue it fort.
Tripe de Turbut. Take the mawes of a Turbot, Haddok, or codlynge,
and pike hem
clene, and skrape hem, and wass hem clene, and parboyle hem in good
fress brot
of Turbot, haddok, Salmon, or pyk; and take parcelly, and kut hit smale,
and
caste þere-to; and kut þe mawes in maner of Tripes of peny
brede, and cast al
togidre in a potte, And lete boyle. And whan hit is y-boyled ynowe,
that þey be
al tendre, caste þere-to saffron, Salt, And a litel vergeous,
pouder of Gynger,
And serue hit fort fore a good potage.
Welkes boyled. Take welkes, and caste hem in colde water, And
lete hem boyle
but a litull; And caste hem oute of the vessell, And pike hem oute
of the shell,
and pike awey the horn of hem, and wass hem and rubbe hem well in colde
water
and salt, in two or thre waters; And serue hem colde, And caste vppon
hem leves
of parcelly ywet in vinegre, And sauce to hem is vynegre.
Milkemete.
folio 28.
Take faire mylke and floure, and draue hem þorg a streynour,
and sette hem ouer
the fire, and lete hem boyle awhile; And then take hem vppe, and lete
hem kele
awhile/ And þen take rawe yolkes of eyren and drawe hem thorg
a streynour, and
caste thereto a litull salt, And set it ouer the fire til hit be som-what
thik,
And lete hit not fully boyle, and stere it rigt well euermore. And
put it in a
diss al abrode, And serue it fort fore a gode potage in one maner;
And then take
Sugur a good quantite, And caste there-to, and serue it fort.
Chared coneys,(Note: Char de coynes, quince marmalade? ) or chardwardon.
Take
a quarter of clarefied hony, iij. vnces of pouder peper, and putte
bothe
to-gidre; then toke 30 coynes & x wardones, and pare hem, and drawe
oute þe
corkes(Note: ? cokes, or cores. ) at eyther ende, and
Page 107
set hem in goode wort til þey be soft. then bray hem in a morter;
if they ben
thik, putte a litull wyne to hem, and drawe hem thorg a streynour;
And þen put
þe hony and þat to-gidre, then sette al on the fire, and
lete set awhile til hit
wex thikke, but sterre it well with ij. sturrers for sitting to; And
þen take it
downe, and put þere-to a quarter of an vnce of pouder ginger,
And so moche of
galingale, And so moche of pouder Canell, And lete it cole; then put
hit in a
box, And strawe pouder ginger and canell there-on: And hit is comfortable
for a
mannys body, And namely(Note: specially.) fore the Stomak. And if thou
lust to
make it white, leue the hony, And take so moc sugur, or take part of
þe one and
part of þe oþer/ Also in this forme thou may make chard
wardon.
Page 108
ASHMOLE MS. 1439. SAUCES.
CONTENTS.
Sauces pur diuerse viaundes: Chaudoun
[ PAGE 108]
Sauce alepeuere
[108]
Sauce galentyne
[108]
Sauce gingyuer
[109]
Sauce for a gos
[109]
Sauce camelyne
[109]
Sauce rous
[109]
Sauce for stokefysshe
[109]
Sauce for stokfysshe in an-other maner
[109]
Sauce for peiouns
[109]
Sauce for shulder of moton
[110]
Sauce vert
[110]
Surelle
[110]
Sauce percely
[110]
Sauce gauncile
[110]
Piper for feel and for venysoun
[110]
White sauce for capons y-sode
[110]
Black sauce for capouns y-rostyde
[110]
Sauce newe for malardis
[110]
leaf 36.
Sauces pur diuerse viaundes. Chaudoun.--Take gysers, and lyuers, and
hert of
Swanne; and if þe guttys ben fat, slyt them clence thaym [added
in MS ] (Note:
added after them in different ink.), and caste þem þer-to,
and boile þem in
faire watre: and þanne take þem up, and hew þem smal,
and thanne caste þem in-to
þe same broþe, (but strayne hit þurg a straynour
firste); and caste þer-to
poudre peper, canel, and vynegre, and salt, and lete boile. And þanne
take the
blode of the Swanne, and freysshe broþ, and brede, and draw þem
þurwe a
straynour, and cast þer-to; and lete boile to-gedre. And þenne
take poudre of
gyngere, whanne hit is al-moste y-now, & put þer-to, and
serue fort with the
swan. [added in MS ] (Note: added in different ink. )
Sauce alepeuere.--Take fayre broun brede, toste hit, and stepe it in
vinegre,
and drawe it þurwe a straynour; and put þer-to garleke
smal y-stampyd, poudre
piper, salt, & serue forth.
Sauce galentyne.--Take faire cruste of broun brede, stepe þem
in vinegre, and
put þer-to poudre canel, and lete it stepe þer-wyþ
til it be broun; and þanne
drawe it þurwe a straynour .ij. tymes or .iij., and þanne
Page 109
put þerto poudre piper and salte: & lete it be sumwhat stondynge,
and not to
þynne, & serue forth.
Sauce gingyuer.--Take white brede, stepe it wiþ vynegre, and
draw it .ij. or
.iij. tymes þur a straynour; and thanne put þer-to salt
[added in MS ] (Note:
added in different ink. ) poudre gingere, and serue forþe.
Sauce for a gos.--Take percelye, grapis, clowes of garleke, and salte,
and put
it in þe goos, and lete roste. And whanne þe goos is y-now,
schake out þat is
wiþ-in, and put al in a mortre, and do þer-to .iij. harde
olkes of egges; and
grynd al to-gedre, and tempre it vp wiþ verious, and caste it
upon the goos in a
faire chargeour, & so serue it forth.
Sauce camelyne.--
leaf 36 bk.
Take faire brede, and cut it, and toste it; and take vynegre and wyne,
and stepe
hit þer-in, and draw it þurwe a straynour wiþ poudre
canel, and draw it .ij. or
.iij. tymes, til it be smothe. And þanne take poudre ginger,
sugre, and poudre
of clowes, and cast þer-to. And loke þat it stonde wil
by clowes, & by sugre;
and þanne put þer-to a litil safroune, and salt, and serue
hit forþ þicke
y-nowe.
Sauce rous.--Take brede, and broyl it vpon þe colous, and make
it broune, and
ley hit in vynegre, and lete it stepe; and þanne take piper,
canel and
notemygge, and a fewe of clowes, and cast it to-gedre in-to a mortre;
and take
þe brede out of þe vynegre, and bray þer-wyþ.
And whanne it is y-brayd y-now,
tempre it wyt wyne and vinegre, and draw it þurg a straynour
as þou woldiste
galyntyne.
Sauce for stokefysshe.--Take faire broþe of elys, oþer
of pyke, or els of
freysshe Samon, and strayne it þurwe a straynour: and take faire
percely, and
hewe it smal, and put þe broþe and þe percele in-to
a faire erþyn vessel; and
put þer-to poudre gingere, and a litil verious, & lete boile
to-gedre. And þanne
take faire sode stockefysche, and ley it in faire hote watre: and whanne
þou
wilt serue it forþe, take þe fysshe fro þe watre,
and ley it in a clene disshe;
& cast þe sauce al hote þer-on, and serue it forth.
Sauce for stokfysshe in an-other maner.--Take curnylles of walnotys,
and clouys
of garleke, and piper, brede, and salt, and caste al in a morter; and
grynde it
smal, & tempre it up wiþ þe same broþe þat
þe fysshe was sode in, and serue it
forþe.
leaf 37.
(Note: Heading in margin.)Sauce for peiouns.--Take percely, oynouns,
garleke,
and salt, and mynce smal the percely and þe oynouns, and grynde
þe garleke, and
temper it wiþ vynegre y-now: and mynce þe rostid peiouns
and cast the sauce
þer-on a-boute, and serue it forth.
Page 110
Sauce for shulder of moton.--Take percely, and oynons, and mynce þem
and þe
rostyde shulder of Moton; and take vynegre, and poudre gingere, salt,
and cast
a-pon þe mynced shulder, and ete hym so.
Sauce vert.--Take percely, myntes, diteyne, peletre, a foil or .ij.
of
costmarye, a cloue of garleke. And take faire brede, and stepe it with
vynegre
and piper, and salt; and grynde al this to-gedre, and tempre it vp
wiþ wynegre,
or wiþ eisel, and serue it forþe.
Surelle.--Take Surel, wasche hit, grynde it, put a litil salt, þer-to,
and
strayne hit, and serue forth.
Sauce percely.--Take percely, and grynde hit wiþ vynegre &
a litel brede and
salt, and strayne it þurg a straynour, and serue it forþe.
Sauce gauncile.--Take floure and cowe mylke, safroune wel y-grounde,
garleke,
peper, salt [added in MS ] (Note: added in different ink.) and put
in-to a faire
litel pot; and seþe it ouer þe fire, and serue it forthe
with the goos [added in
MS ] .
Piper for feel and for venysoun.--Take brede, and frye it in grece,
draw it vp
wiþ broþe and vinegre: caste þer-to poudre piper,
and salt, sette on þe fire,
boile it, and melle it forþe.
White sauce for capons y-sode.--Take almoundis y-blaunchid, and grynde
þem al to
douste; tempre it up wiþ verious and poudre of gingere, and melle
it forþe.
Black sauce for capouns y-rostyde.--Take þe Lyuer of capouns,
and roste hit wel;
take anyse, and grynde parysgingere, and canel, and a litil
leaf 37 bk.
cruste of brede, and grynde hit well all to-gedre; tempre hit up wiþ
verious,
and þe grece of the capon, þanne boile it and serue forþe.
Sauce newe for malardis.--Take brede, and blode y-boilid, and grynde
it
to-gedere, and draw þurw a cloþ withe vynegre; do þer-to
poudre gyngere, and
piper, and þe grece of the malarde; salt it and boile, and melle
it forthe.
Page 111
LAUD MS. 553 (BODLEIAN LIBRARY).
CONTENTS.
Peynreguson
[PAGE 112]
Amendment of salt mete
[112 ]
For to make amydon
[112]
Teste de cure
[112 ]
Sweteblanche
[112 ]
Rischewys close?
[112 ]
Bukenade
[113 ]
Cyuele
[113 ]
Caudele
[113 ]
Saug saraser
[113 ]
Rape
[113 ]
Egredoucetes
[113 ]
Figee
[113 ]
Pomesmoille
[113 ]
Rys moilles
[113 ]
Apple moys
[113 ]
Soupes dorrees
[114 ]
Peys de almayne
[114 ]
Tauorsay
[114 ]
Haddoke in Cyuee
[114 ]
Chauudon of fissh
[114 ]
Mortrowes of fissh
[114 ]
Blaumanger of fissh
[114 ]
Potage of ris
[114 ]
Numbles
[114 ]
Page 112
LAUD MS. 553 (BODLEIAN LIBRARY).
________________
leaf 5.
Peynreguson--Nym resons & do out ye stones, and bray it in a morter
with pepir &
gingiuer, & salt and wastel bred; tempre hit with wyn, boille hit,
dresse hit
forth.
Amendement of salt mete.--Tak a fare lynne clout / & do therynne
a disshful of
ote-mele, byne hit, & hange it in thy pot doun to ye boteme. Set
it from ye fuyr
& let hit kele / suththe set hit aen to ye fuyr / & drawe out
thy clout & that
is goude.
For to make amydon.--Nym whete at midsomer / & salt, & do it
in a faire vessel /
do water therto, that thy whete be yheled / let it stonde ix days &
ix nyt, &
eueryeday whess wel thy whete / & at ye ix days ende bray hit wel
in a morter /
& drie hit toenst ye sonne / do it in a faire vessel / & kouere
hit fort, thou
wil it note.
Teste de cure.--Nym rys, whas hem / drie hem / & bray hem al to
doust in a
morter, & amydon therwith: tempre it vp with almand mylk / cast
therto poudur
and safron / & sugur / nym luys, turbot, and elys / & gobete
hem in mosselys, &
sauge & perceli / mak coffyns of thi past / do thy fissh therynne;
cast aboue
goud poudur & sugur; kerue it, bake it, and if hit forth.
Sweteblanche.--Nym chikons or hennes, skald hem, drawe hem in morselys,
& seth
hem with good beofe. nym yolkes of eyren ysoden hard / & almande
mylk, and grind
to-gedere / nym ye floures of ye rede vyne, & salt, & bray
al in a morter:
boille hit / nym thy chikons or thy hen, ondo hem in disshes, do thy
sewe aboue
/ & also myt thou do fissh days with lyuere of turbut or of other
manere fissh
with almand mylke.
leaf 5b.
(Note: see p. 55.)
Ryschewys close?.--Nym flour and eyren, & kned to-gedere/nym figus,
resons, &
dates, & do out ye stonys, & blanchid almandis, & goud
poudur,
Page 113
& bray to-gedere / make coffyns of ye lengthe of a spanne / do
thy farsour
therynne, in euerych cake his porcion / plie hem & boille hem in
water / &
suththe roste hem on a gridel & if forth.
Bukenade. [correction; sic = MS. Dukenade. ] --Nym fressh flessh, what
it euere
be. Seth hit with goud beof, cast therto mynsed oynons & good spicerie,
& lie
hit with eyren, & if hit forth.
Cyuele--Nym almandes, Sugur & salt, & payn de mayn, & bray
hem in a morter / do
therto eyren, frie hit in oylle or in grese, cast theron sugur, &
if hit forth.
Caudele.--Nym eyren, & sweng wel to-gedere / chauf ale & do
therto / lie it with
amydon, do therto a porcion of sugur, or a perty of hony, & a perti
of safron;
boille hit, & if hit forth.
Saug saraser.(Note: i.e. Sauce Sarrasine. )--Tak Almandes, frye hem
in oille, &
bray hem, tempre hem with almand mylke & red wyn, & ye thrudde
perty shal be
sugur / & if hit be not thikke ynow, lie it with amydon or with
flour de rys;
colour hit with alkinet, boille hit, dresse it, floriss hit aboue with
pomme-garnet, and if forth.
Rape.--Nym luyss or tenge, or other manere fissh / frye hit in oille
de olyue;
nym crostes of whyt bred, resons, & canele, bray hit, tempre it
vp with good
wyn, drawe it thorw a colonur / let hit be al ycoloured with canele,
boille hit,
cast therto clous, maces, and quibibes, do thi fissh in thi disshes,
& thi rape
aboue, messe hit, & if forth.
leaf 6.
Egredoucetes.--Tak luys or tenges, kerf hem in mosselis, fri hem in
oille: nym
vynegre / & ye thrudde perty sugur, mynce oynons, & boille
smal, & clous, maces,
& qibibus, & dresse hit forth.
Figee.--Nym figes, & boille hem in wyn, & bray hem in a morter
with lied bred;
tempre hit vp with goud wyn / boille it / do therto good spicere, &
hole resons
/ dresse hit / florisshe it a-boue with pomme-garnetes.
Pomesmoille.--Nym rys & bray hem in a morter, tempre hem vp with
almande milke,
boille hem: nym appelis & kerue hem as small as douste, cast hem
yn after ye
boillyng, & sugur: colour hit with safron, cast therto goud poudre,
& if hit
forth.
Rys moilles.--Nym rys, bray hem, tempre vp with almand mylke: boill
hem, cast
therto sugur / & salt hit, & dresse hit forth.
Apple moys.--Nym appeles, seth hem, let hem kele, frete hem thorwe
an her syue:
cast it on a pot / & on a fless day cast therto goud fat broth
of bef,
Page 114
& white grese, sugur & safron, & on fissh days almand mylke,
& oille de oliue, &
sugur, & safron: boille hit, messe hit, cast aboue good poudre,
& if forth.
Soupes dorrees.--Nym oynons, mynce hem, frie hem in oille de olyue:
nym oynons,
boille hem with wyn, tost whit bred, & do it in dishes / and cast
almand mylke
theron, & ye wyn & ye oynons aboue, & gif hit forth.
leaf 6b.
Peys de almayne.--Nym white peson & boille hem / & thanne tak
hem vp, & wash hem
clene in cold water, fort that ye holys go of: do hem in a clene pot
/ do water
therto that hit be a-wese / let hem sethe vppon colys / that ther be
no lye /
couere thi pot / that ther go no breth out / whenne hit beth ysode,
do hem in a
morter & bray hem smal, tempre hem vp with almande milke, &
with flour de rys,
do therto safron & salt, & boille hit & dresse hit forth.
Tauorsay.--Nym ye hed of ye codlyng & ye liuere, & pike out
ye bones / cast
therto goud poudre of piper & gyngiuer, and gif forth.
Haddoke in Cyuee.--Shal be yopened & ywasshe clene / & ysode
& yrosted on a
gridel; grind peper & saffron, bred & ale / mynce oynons, fri
hem in ale, & do
therto, and salt: boille hit, do thyn haddok in plateres, & thi
ciuey aboue, &
if forth.
Chauudon of fissh.--Nym ye liuere & ye poke. Seth hit, hakke hit
smal / grind
peper & safron, bred & ale, tempre hit with ye broth / boille
hit, do salt
therto, & messe hit forth.
Mortrowes of fissh.--Tak ye rowys of fissh / & ye liuere, seth
hit, hakke hit,
grind peper, bred & ale, tempre hit with ye broth: do salt therto,
boille hit, &
messe hit forth.
Blaumanger of fissh.--Nym a pond of ris, seth hem fort hit berste,
let hem kele:
cast therto mylk of two pond of almandes / nym ye perch other ye loppestere
or
drie haddok, tese therto, and boille hit / cast therto sugur, &
if forth.
Potage of ris.--Nym ye ris, whess hem clene, seth hem fort hit breke:
let hem
kele, do therto almand mylke, other of kyn,(Note: i.e. kine: cow milk.
) colour
it with safron, salt hit, & if forth.
Numbles.--Shall be ywhess clene in water & salt, & ysode in
water / nym Cetera
desunt.
Page 115
RECIPES FROM DOUCE MS. 55,
Ab. 1450 AD.
CONTENTS.
Oyle Soppes
[lxiij.] [PAGE 115]
Capon en Counfyt
[Cij.] [115]
Cokentrice
[Ciij. ] [115]
Crane roste
[Cvij. ] [116]
Fesaunt rost
[Cviij. ] [116]
Heron rost
[Cx. ] [116]
Bitore roste
[Cxj.] [116 ]
Egrett rost
[Cxij.] [116 ]
Plouer rost
[Cxix.] [117 ]
Snyte rost
[Cxx.] [117 ]
Sturgeon buille ou turbutt
[Cxlvj.] [117 ]
Charlette
[Clxxviij.] [117 ]
Oyle Soppes. Capitulum lxiiij.--Take and buille mylke, and take
yolkes of
eyren tryed fro the white, and draw hem; then cast to the milke and
hete it,
butt lete it nat buille, &
leaf 34b.
styrre it well till it be summe-whate thikke: then cast ther-to sugre
and salte,
and cutt feyre paynemayne in soppes, & cast the soppes there-on,
& serue it fort
in maner of potage.
Capon en Counfyt. Capitulum cij.--Take fress broth, and
wyn, & persely, &
saverey, and a litell sauge, and lete buille to-gedrys: and crome ther-to
herde
leaf 47b.
yolkes of eyren tyll it be well thykke, and kest ther-to pouudre of
gyngeuere
y-nog, & vertious, and salt, and saffron; and take a good rosted
capon, & ley
hym in a chargeur, & ryse the legges and the wynges, butt set ham
nott fro the
body; and kest on the capon the licour all hotte, & serue it fort.
Cokentrice. Capitulum ciij.--Scalde a capon clen, &
smyte hem in-to the wast
oueretwarde, and scaude a pygge, and draw hym, & smyte hym in the
same maner;
and then sewe the forthyr parte of the capon and the hyndyr parte of
the pygge
to-gedrys, and the forther parte of the pygge
leaf 48.
and the hynder parte of the capon to-gedyr: then draw the whyte &
the yolkes of
eyren, and cast ther-to, and svette of a schepe, and saffron, &
salt, and
pouudre of gyngeuere, and grated brede; and medle all to-gedre wit
thyn
Page 116
honde, and putt it in the cokentrice, and putt it on a spite, and roste
hem; and
endore hem with yolkes of eyren, and pouudre of gyngeuere, and saffron,
& ioiss
of persely or malves, & draw hem, and endore hem all abowte in
euery perty of
hym.
Crane roste. Capitulum c.vij.--Take a crane, and cutt hym in
the rofe of the
mouth, and lete him blede to deth: and cast a-wey the blode, and schalde
hym, &
draw hym vndyr the wynge or att the vent, & folde vpp hys legges
att the kneys
vndir the thye; & cutt of the wyngys next iunte the body,(Note:
i.e. cut off the
wings at the joint next to the body. ) and lete hym haue hys heuede
& hys necke
on; saue take awey the wesyng,
leaf 50.
and wynde the necke a-boute the spyte, and bynde hit, & putt the
bille in the
body and the golett; and reyse the wynges and the legges as of a gose;
and yiff
þou schalt sauce hym, mynce hym fyrst, and sauce hym withe pouudre
of pepyr, and
gyngeuere & mustarde, vynegre & salt, and serue hym fort.
Fesaunt rost. Capitulum cviij.--Lete a fesaunt blode in the mouth,
and lete
hym blede to deth; & pulle hym, and draw hym, & kutt a-wey
the necke by the
body, & the legges by the kne, & perbuille hym, & larde
hym, and putt the knese
in the vent: and rost hym, & reise hym vpp, hys legges & hys
wynges,
leaf 50b.
as off an henne; & no sauce butt salt.
Heron rost. Capitulum c.x.--Take an heron, & lete hym blode
in the mout as an
crane, & scalde hym & draw hym att the vent as a crane; and
cutt awey the boon
of the necke, & folde the necke a-boute the
leaf 51.
spite, and putt the hede ynne att the golet as a crane; & breke
awey the boon
fro the kne to the fote, and lete the skyn be stille, and cutt the
wyng att the
Joynte next the body, and putt hem on a spite: and bynde hys legges
to the spyte
with the skynne of the legges, & lete rost, & reyse the legges
and the wynges as
of a crane, and sauce hym with vynegre, and mustard, and pouudre of
gyngeuere, &
sett hym fort.
Bitore roste. Capitulum cxj.--Slee a bytour in the mout as an
heron, & draw
hym as an henne, and fold vppe hys legges as a crane; & lete the
wynges be on, &
take the boon of the
leaf 51b.
necke all awey as of an heron: & putt the hedde in the golet or
in the shuldre,
and rost hym; and ryse the legges & the wynges as þou dost
of an heron, & no
sauce butt salt: & sett hym fort.
Egrett rost. Capitulum cxij.--Breke an egrettes nekke, or cut the rofe
Page 117
of hys mout, as of a crane, & scalde hym, and draw hym as an henne;
& cutt of
hys wynges by the body, and the heued & the necke by the body,
& folde hys
legges as a bitore, & rost hym: & no sauce butt salt.
Plouer rost. Capitulum Cxix.--Breke the skulle of a plouere,
& pull hym
drye, and draw hym as a chike, and cutte the legges and the wynges
by the body,
and the heued and necke all-so, & roste hym, and reyse the legges
and wynges as
an henne: and no sauce butt salt.
Snyte rost. Capitulum Cxx.--Slee a snyte as a plouere,
& lete hys necke be
hole saue the
leaf 53b.
wesyng; and lete hys heuede be on, and putt it in the schuldre, and
folde vppe
his legges as a crane, & cutt his wynges and roste hym, & reyse
hys legges and
wynges as an henne; & no sauce butt salt.
leaf 60b.
Sturgeon buille ou turbutt. Capitulum Cxlvj. Draw a turbutt
or a sturgeon,
and chyn hym, & cutt them in brode pecis; and buille hem in water
and salt
y-nogh, and serue hym fort colde, a pece or too in a diss with vert
sauce: and
cast persely leves wette in vynegre on hym.
Charlete. Capitulum Clxxviij.--Set melke yn a pott and
cast ther-to salt and
saffron; & hew feyre buttes of calues or of porke small, and cast
ther-to: and
draw the white & yolkes of eyren, and cast to the licour when it
builleth, and a
litell ale, and stirre it till it crudde. and yiffe þou wilt
haue it forced,
hete milke scaldyng hoote, and cast ther-to rawe yolkes of eyren and
poudre of
gyngeuere, and sugre & clowes & maces, & lete natt fully
buille; and press the
cruddes in feyre
leaf 76.
lenyn cloth, & less it, & ley too or thre lesshes in a diss:
& cast the farsyng
ther-on, & serue it forth hote.