COOKERY BOOK II.
*. [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
HARLEIAN MS. 4016, ab. 1450 A.D.
T [supplied by ed.] his 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. [supplied by ed.]
- First begynnyng for a-chatry.
- Xiiij. oxen̄ lying in salte.
- IJ. oxen̄ ffreyssℏ.
- Vixx.*. [six score. ] hedes of shepe fressℏ.
- Vixx. carcas of shepe fressℏ.
- Xij. Bores.
- Xiiij. Calvys.
- Cxl. pigges.
- CCC. maribones.
- Of larde and grece, ynogℏ.
- IIJ. ton̄ of salt veneson̄.
- IIJ. does of ffressℏ veneson̄.
- The pultry.
- L. Swannes.
- CCx. Gees.
- L. capons of hie grece.
- Viii. dussen̄ oþer capons.
- Lx. dd*. [dozens. ] Hennes.
- CC. copuƚƚ Conyngges.
- IIIJ. Fesauntes.
- V. Herons and Bitores.
- Vi. kiddes.
- V. disson̄ pullayn̄ for Gely.
- Xij. dd.*. [dozens. ] to roste.
- C. dd. peions.
- Xij. dd. partrycℏ.
- Viij. dd. Rabettes.
- X. dosen̄ Curlewes.
- Xij. dosen̄ Brewes.
- Xij. Cranes.
- Wilde fowle ynogℏ.
- VJxx. galons melke.
- Xij. galons Creme.
- Xl. galons of Cruddes.
- IIj. bushelȝ of Appelles.
- Xj. thousand egges.
- ¶ The first course.
- Veneson̄ witℏ Furmenty.
- A potage called viaundbruse.
- Hedes of Bores.
- Grete Flessℏ.
- 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.]
- Broke braune.
- Conyngges rosted.
- And a sotellte.
- ¶ The thirde course.
- Potage. bruete of Almondes.
- Stwde lumbarde.
- Venyson̄ rosted.
- Chekenes rosted.
- Rabettes rosted.
- Partricℏ rosted.
- Peions rosted.
- Quailes rosted.
- Larkes rosted.
- Payne puff/.
- A Dissℏ of Gely.
- Longe Frutours.
- And a Sotelte.
¶ Atte the stalling of Joℏn Stafford, Archibisshoppe of Caunterbury, the xxj yere of king Harry the vj. A.D. 1443. [supplied by ed.]
- Brawne with Mustard.
- Furmenty witℏ Veneson̄.
- Carpeis of Veneson̄.
- Heron̄ sewe.
- Grete breme.
- Leche cremy ryaƚƚ.
- Custard ryoƚƚ.
- A sotelte. Seint Andrew, sitting on̄ an̄ hie Auter of a-state, witℏ bemes of golde; afore him knelyng, þe Bisshoppe in pontificalibus; his Croser kneling behinde him, coped.
- ¶ The second course.
- Bruet Mon̄ amy.
- Viaund cypre.
- Crane rosted.
- Veneson̄ rosted.
- Graunte carpe.
- Leche Frutour.
- Tard riaƚƚ.
- A sotelte: þe Trinite sitting in a son̄ 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 chircℏ; in þat other side, the Abbot of Seint Austyns.
- ¶ The thirde course.
- Creme Vine.
- Gely departed.
- Chekenos boiled.
- Melons p̄p̄uƚƚ.
- Plouer rosted.
- Dew doues.
- Blanke singuler leche.
- Frutoure Rasyn̄.
- Quynes bakyn̄.
- A sotelte. A godhede in a son̄ of gold glorified aboue; in the son̄ the holy giste voluptable. Seint Thomas kneling a-for him, with þe poynt of a swerd in his hede,*. [ 'honde' crost through, and 'hede' written after. ] & a Mitre there-vppon̄, 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, Violette, Malvis, parsle, betayn̄, pacience, þe white of the lekes, and þe croppe of þe netle; parboile, presse out the water, hew hem smaƚƚ, And do there-to mele. Take goode brotℏ of ffressℏ beef, or other goode flessℏ and mary bones; do it in a potte, set on þe fire; choppe the hare in peces, And, if þou wil, wassℏ hir in þe same brotℏ, and then̄ drawe it thorgℏ A streynour with the blode, And þen̄ put aƚƚ on̄ the fire. And if she be an̄ olde hare, lete hire boile weƚƚ, or þou cast in thi wortes; if she be yonge, cast in aƚƚ togidre at ones; And lete hem boyle til þei be ynogℏ, and ceson̄ hem witℏ salt. And serue hem forth. The same wise thou may make wortes of A Gose of a niȝt,*. [night. ] powdryng of beef, or eny other fressℏ flessℏ.[folio 2b.]
Buttered Wortes. ¶ Take al maner of good herbes that thou may gete, and do bi ham as is forsaid; putte hem on̄ þe fire witℏ faire water; put þere-to clarefied buttur a grete quantite. Whan̄ thei ben̄ boyled ynogℏ, salt hem; late none otemele come there-in. Dise brede smaƚƚ in disshes, and powre on̄ þe wortes, and serue hem fortℏ.
Cabochis. ¶ Take faire Cabochis, pike hem and wassℏ hem, and parboyle Page 70 hem; then̄ presse oute the water on̄ a faire borde, choppē hem, and cast hem in a faire potte witℏ goode fressℏ brotℏ and witℏ Mary-bones, And lette hem boyle; then̄ take faire grate brede, and cast there-to, saferon̄, and brede, [deleted in MS] salt, and lete boyle ynogh, And then̄ serue hit fortℏ.
Growelle fforce. ¶ Take Groweƚƚ y-made of ffresℏ beef; And whan̄ it is y-sodden̄ ynogℏ, drawe it thorgℏ a Streynour into a fair potte; then̄ take lene porke, and setℏ it; grynde it smaƚƚ in a morter, and temper it witℏ the seid brotℏ, and cast togidre, And lete it boyle til hit be ynogℏ, And cast thereto Sapheron̄ and salt, and serue it fortℏ.
Nombles of Veneson. ¶ Take Nombles and kut hem smaƚƚ, whan̄ they ben̄ rawe; þen̄ take fressℏ brotℏ, water, and wyne, of eche of hem y-lyche moche, pouder of peper, Caneƚƚ, and boyle hem till it be almost ynogℏ, And then̄ cast powder ginger there-to, And a lituƚƚ vynegre; salt and ceson̄ it vppe, and serue it fortℏ for a gode potage.
Venyson̄ in brotℏ. ¶ Take rybbes of venyson̄, and wassℏ hem faire in Water, And streyn̄ the Water thorgℏ a Streynour into a faire potte, and cast þe Venyson̄ thereto, parcely, Sauge, powder of peper, cloueȝ, Maces, Vinegre, salt, And late hem boile til þei be ynow, & serue it fortℏ.[folio 3.]
Furmenty with venyson̄. ¶ Take faire whete, and kerve it in a morter, And vanne a-wey clene the duste, and wassℏ it in faire watere and lete it boile tiƚƚ hit breke; then̄ do awey the water clene, and caste there-to swete mylke, and sette it ouer the fire, And lete boile til it be thik ynogℏ, And caste there-to a goode quantite of tryed rawe yolkes of egges, and caste thereto Sapheron̄, sugur, and salt; but late it boile no more then̄, but sette it on̄ fewe coles, lest the licoure wax colde. And þen̄ take fressℏ venyson̄, and water hit; seth hit and bawde hit; And if hit be salt, water hit, sethe hit, and leche hit as hit shaƚƚ be serued fortℏ, and put hit in a vesseƚƚ with feyre water, and buille it [supplied by ed.] *. [Added from D. ]ayen̄; and as hit boyletℏ, blowe a-wey the grece, and serue it forth witℏ ffurmenty, And a litul of þe brotℏ in the Dissℏ aƚƚ hote with the flessℏ.
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 smaƚƚ, And then̄ parboile it in faire water, And take it vp, and pike it clene, And putte into a potte, And cast there-to Ale ynogℏ, Sauge, Salt, And lete boile rigℏt ynowe, &þen̄ serue it fortℏ.
Mortreus de Chare. ¶ Take porke, and setℏ it ynow; and take it vppe, and bawde hit, and hewe it and grinde it, and in a morter; And cast theretoPage 71 grated brede, and then̄ drawe the same brotℏ thorgℏ a streynour, And temper hit witℏ ale, and do al into a potte, and lete boile, and aley hit witℏ yolkes of egges, And then̄ 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 fortℏ.
Brawne in confite. ¶ Take fressℏ brawne, and myce*. [micer, michier, dépecer, mettre en pièces.
—Hippeau. Gloss.] it smaƚƚ, and take Almondes, and blanche hem, and grinde hem, and drawe hem thorgℏ a straynour.
Brawne in confite. ¶ Take fressℏ brawne, and setℏ it ynowe; pare hit, and grinde hit in a morter, and temper it witℏ almond mylke, and draw it thorgℏ a Streynour into a potte, and cast thereto Sugour ynowe, and pouder of Clowes, and lete boyle; and take ffloure of Caneƚƚ, or powder, a goode quantite, and caste there-to. And lete boyle, and caste there-to powder of ginger; And then̄ 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 then̄ take hit vppe, and presse it in the clothe; And then̄ leche hit faire, but not to thyn̄; And then̄ 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 dissℏ.
Blaunche brawne. ¶ Take fressℏ Brawne, and myce it smaƚƚ; And take Almondes, and blaunche hem, and grynde hem thorgℏ a Streynour into stuffe mylke, And put al into a potte, and sugur, And boyle al togidre til hit be right stuff; And then̄ take it vp, And cast hit in-to a faire basyn̄, And lete it stonde there til hit be aƚƚ colde; And þen take a knyfe And leche it faire, but not to thyn̄, And þen̄ serue hit forthe, a leche. or ij. in a dissℏ.
Browne in egurdouce.*. [D. calls this "Braune en peueruade," it is recipe 56 there. ] ¶ Take migℏti brotℏ of beef or of Capon̄, or take faire fressℏ brawne, and seth hit, but not ynow, And then̄ leche hit, And cast hit into the brotℏ; then̄ take hole oynones, pike hem,*. [D. pile, i.e. peel. ] And cast hem al hole there-to; then̄ take Vynegre and Caneƚƚ, and sette on̄ þe fire, and hete hem, and drawe hem þorgh a Streynoure, and cast hit there-to. Then̄ take clowes, Maces, powder of peper, and cast thereto, and a lituƚƚ Sawndres, And sette hit ouer þe fyre and lete boyle til þe oynones and the brawne ben̄ even̄ sodde, and not to moche; then̄ take licour made of brede, vynegre, [folio 4.] and wyn̄, and seson̄ it vppe, and caste thereto a litul saferon̄ to coloure hit, and salt, And serve it fortℏ.
Brawne in peuard.*. [Braune en peueruade, D. ] ¶ Take wyn̄, pouder of Caneƚƚ, drawe hit thorgℏ aPage 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; then̄ take Brawne, leche hit, but not to thin; And if hit be saused, let stepe hit in Hote water til hit be tender, then̄ cast hit into þe siripe; take Saundres, Vynegre, and caste there-to, And lete boile al togidre til hit be ynowe; then̄ take powder of ginger, caste thereto; lete hit not be thik ne to thyn̄, butte as potage shulde be; And serve hit fortℏe.
Garbage. ¶ Take faire Garbage, chikenes hedes, ffete, lyvers, And gysers, and wassℏ hem clene; caste hem into a faire potte, And caste fressℏ brotℏ of Beef, powder of Peper, Caneƚƚ, Clowes, Maces, Parcely and Sauge myced smaƚƚ; then̄ take brede, stepe hit in þe same brothe, Drawe hit thorgℏ a streynour, cast thereto, And lete boyle ynowe; caste there-to pouder ginger, vergeous, salt, And a lituƚƚ Safferon̄, And serve hit forthe.
Pigge or chiken̄ 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 an̄ hondefuƚƚ. or .ij. of Sauge, wassℏ hit, grynde it in a morter with hard yolkes of egges; then̄ drawe hit vppe with goode vinegre, but make hit not to thyn̄; then̄ seson̄ hit with powder of Peper, ginger, and salt; then̄ cowche thi pigge in disshes, and caste þe sirippe þer-vppon̄, and serue it forthe.
Stwed Beeff. ¶ Take faire Ribbes of ffresℏ beef, And (if thou wilt) roste hit [folio 4b.] til hit be nygℏ ynowe; then̄ put hit in a faire possenet; caste þer-to parcely and oynons mynced, reysons of corauns, powder peper, canel, clowes, saundres, safferon̄, and salt; then̄ caste there-to wyn̄ and a lituƚƚ vynegre; sette a lyd on̄ þe potte, and lete hit boile sokingly on a faire charcole til hit be ynogℏ; þen̄ lay the fflessℏ, in disshes, and the sirippe there-vppon̄, And serve it forth.
Stwed Mutton̄. ¶ Take faire Mutton̄ that hatℏ ben̄ roste, or elles Capons, or suche oþer flessℏ, and mynce it faire; put hit into a possenet, or elles bitwen̄ ij. siluer disshes; caste thereto faire parcely, And oynons smaƚƚ mynced; then̄ caste there-to wyn̄, and a lituƚƚ vynegre or vergeous, pouder of peper, Canel, salt and saffron̄, and lete it stue on þe faire coles, And þen̄ serue hit forthe; if he have no wyn̄e 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 bitwen̄ thi hondes, and stoppe the Capon̄ there-witℏ; colour hymPage 73 with Safferon̄, and couche him in a erthen̄ potte, or of brasse, and ley splentes vndernetℏ and al abouȝt the sides, that the Capon̄ touche no thinge of the potte; strawe good herbes in þe potte, and put there-to a pottel of the best wyn̄ that thou may gete, and none other licour; hele*. [cover. ] the potte with a close led, and stoppe hit abouȝte with dogℏ or bater, that no eier come oute; And set hit on̄ þe faire charcole, and lete it seetℏ easly and longe tiƚƚ hit be ynowe. And if hit be an̄ erthen̄ potte, þen̄ set hit on̄ þe fire whan̄ þou takest hit downe, and lete hit not touche þe grounde for breking; And whan̄ þe hete is ouer past, take oute the Capon̄ with a prik; then̄ make a sirippe of wyne, Reysons of corance, sugur and safferon̄, And boile hit a lituƚƚ; [folio 5.] medel pouder of Ginger with a litul of the same wyn̄, and do þereto; then̄ do awey the fatte of the sewe of the Capon̄, And do the Siryppe to þe sewe, and powre hit on̄ þe capon̄, and serue it fortℏ.
Flathonys. ¶ Take mylke, and yolkes of egges, and ale, and drawe hem thorgℏ 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*. [an oven. ] til þei be a lituƚƚ hard; þen̄ take a pile, and a dissℏ fastned there-on̄, and fiƚƚ þe coffyns therewitℏ of the seid stuffe and late hem bake a while. And þen̄ take hem oute, and serue hem forthe, and caste Sugur ynogℏ on̄ hem.
Venyson̄ ybake. ¶ Take hanches of Venyson̄, parboile it in faire water and salt; þen̄ take faire paast, and ley there-on̄ þe Venyson̄ 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 An̄ oven̄, and lete hem bake til þey be ynogℏ.
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 thyn̄ like obleies,*. [sacramental wafers. ] ley hem in þe batur; þen̄ put hem into a ffrying pan̄, and fry hem in faire grece or buttur til þei ben̄ browne yelowe; then̄ put hem in disshes, and strawe Sugur on̄ 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; then̄ put hit in a faire boƚƚ, 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 vesseƚƚ; then̄ put hit in a faire pan̄, and fry hit [folio 5b.] a lituƚƚ in faire grece, but lete not boyle; then̄ take it oute, and ley on̄ a faire borde, and kutte it in faire smale pecesPage 74 as thou list, And putte hem ayen̄ into the panne til thei be browne; And then̄ caste Sugur on̄ hem, and serue hem fortℏ.
Pety pernantes. ¶ Take faire floure, Sugur, Saffron̄, and salt, and make paast þer-of; then̄ make small Coffyns, then̄ cast in eche a coffyn̄ .iij. or iiij rawe yolkes of egges hole, and ij. gobettes or iij. of Mary couche þerin; þen̄ take powder of ginger, Sugur, Reysons of Corans, and cast above; þen̄ cover the coffyn̄ with a lyd of þe same paste; then̄ bake hem in a oven̄, or elles fry hem in faire grece fressℏ, And then̄ serve hit forthe.
Auter peti pernantes. ¶ Take and make thi Coffyns as hit is a-for said; then̄ take rawe yolkes of egges, tryude in sugur, pouder of Gynger, and resons of Corans, and mysed mary, but not to smaƚƚ, And caste aƚƚ this into a faire boƚƚ, and medel aƚƚ 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 lituƚƚ peces, and wassℏ it clene; put hit into a faire potte with faire water, and lete hit boyle togidre; þen̄ take parcelly, Sauge, Isoppe, Sauerey, wassℏ hem, hewe hem, And cast hem into flessℏ whan hit boileth; then̄ take powder of peper, canel, Clowes, Maces, Saffron̄, salt, and lete hem boyle togidre, and a goode dele of wyne witℏ aƚƚ, And whan̄ the flessℏ is boyled, take it vppe fro þe brotℏ, And lete the broth kele. Whan̄ hit is colde, streyne yolkes and white of egges thorgh a streynour, and put hem to the brotℏ, so many that the broth be styff ynowe, And make faire cofyns, and couche iij. or iiij. peces of the flessℏ in þe Coffyns; then take Dates, prunes, and kutte hem; cast thereto powder of Gynger and a lituƚƚ [folio 6.] Vergeous, and put to the brotℏ, and salt; then̄ lete the coffyn̄ and the flessℏ bake a lituƚƚ; And þen put the brotℏ in the coffyns, And lete hem bake till they be ynogℏ.
Custard lumbarde. ¶ Take good creme, and ffoiles of [deleted in MS]*. [The MS. has here and ffoiles of parcelly crossed through.] and yolkes And white of egges, and breke hem thereto, and streyne hem aƚƚ þorgℏ a straynour tiƚƚ hit be so thik that it woƚƚ 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 then̄ put þe coffyn̄ in an̄ oven̄, And lete hem bake tiƚƚ thei be hard, And then̄ drawe hem oute, and putte the licoure into þe Coffyns, And put hem into þe oven̄ ayen̄, And lete hem bake till they be ynogℏ, but cast sugur and salt in þi licour whan̄ ye putte hit into þe coffyns; And if hit be in lenton̄, take creme of Almondes, And leve the egges And the Mary.
Tartus of fflesℏ. ¶ Take fressℏ porke, hew it smaƚƚ, grynde it in a morter,Page 75 and take it vppe into a faire vesseƚƚ; And take yolkes and white of egges, streyn̄ hem þorgℏ a streynour, and temper þe porke there-with; then̄ take pynys, reysons of coraunce, and fry hem in fressℏ grece, and cast thereto pouder of peper, Gingere, Caneƚƚ, Sugur, Safferon̄ and salt, and do hit in a coffyn̄, and plante the coffyn̄ above with prunes, and kutte dates, and grete reysynges, and smale birdes, and or elleȝ hard Yolkes of egges; and if þou take birdes, fry hem a lituƚƚ in fresℏ grece, or thou putte hem into þe Coffyn̄; then̄ endore hit witℏ yolkes of egges and witℏ saffron̄, and lete bake hit til hit be ynogℏ, and so serue hit forth.
Lese fryes.*. [D. Leche fryeȝ. ] ¶ Take nessℏ chese, and pare it clene, and grinde hit in a morter smaƚƚ, and drawe yolkes and white of egges thorgℏ a streynour, and cast there-to, and grinde hem togidre; then̄ cast thereto Sugur, [folio 6b.] butter and salt, and put al togidre in a coffyn̄ of faire paast, And lete bake ynowe, and then̄ serue it forthe.
Auter Tartus. ¶ Take faire nessℏ 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 þen̄ rawe creme, and cast thereto a litul salt if nede be; And *. [If. ] thi chese be salte, caste thereto neuer a dele; colour hit witℏ saffron̄; then̄ make a large coffyn̄ of faire paste, & lete the brinkes be rered more þen̄ an enche of hegℏ; lete þe coffyn̄ harden̄ in þe oven̄; þen̄ take it oute, put gobettes of butter in the bothom̄ thereof, And caste the stuffe there-to, and caste peces of buttur there-vppon̄, and sette in þe oven̄ witℏ-oute lydde, and lete bake ynowe, and then̄ cast sugur thereon̄, and serue it fortℏ. And if þou wilt, lete him haue a lydde; but þen̄ thi stuff most be as thikke as Mortrewes.
Dariolles. ¶ Take wyne and fressℏ brotℏ, Clowes, Maces, Mary, powder of Gynger, and Saffron̄, And lete al boyle togidre; And take Creme, (and if hit be cloutes, drawe hem thorgℏ a streynour,) And yolkes of egges, and medle hem togidre, and powre the licoure that þe mary was soden̄ in, thereto; And then̄ 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 oven̄, And lete bake a lituƚƚ while, And take hem oute, and putte the licour thereto, And lete hem bake ynouℏ
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 brotℏ, And a quantite of Wyne, And lete aƚƚ boile togidre til hit be ynogℏ; And þen̄ take hit fro the fire, and lete kele a litel, and cast ther-to raw yolkes of eyren̛, 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-nogℏ. [supplied by ed.] *. [Added from D. ][folio 7.]
Grete pyes. ¶ Take faire yonge beef, And suet of a fatte beste, or of Motton̄, and hak aƚƚ this on̄ a borde smaƚƚ; And caste thereto pouder of peper and salt; And whan̄ it is smaƚƚ hewen̄, put hit in a bolle, And medle hem weƚƚ; then̄ make a faire large Cofyn̄, and couche som̄ of this stuffur in// Then̄ take Capons, Hennes, Mallardes, Connynges, and parboile hem clene; take wodekokkes, teles, grete briddes, and plom̄ hem in a boiling potte; And then̄ couche al þis fowle in þe Coffyn̄, And put in euerycℏ of hem a quantite of pouder of peper and salt// Then̄ take mary, harde yolkes of egges, Dates cutte in ij. peces, reisons of coraunce, prunes, hole clowes, hole maces, Caneƚƚ, and saffron̄. But first, whan thou hast cowched aƚƚ thi foule, ley the remenaunt of thyne other stuffur of beef a-bougℏt hem, as þou thenkest goode; and then̄ strawe on hem this: dates, mary, and reysons, &c.;, And then̄ close thi Coffyn̄ witℏ a lydde of the same paast, And putte hit in þe oven̄, And late hit bake ynogℏ; but be ware, or thou close hit, that there come no saffron̄ nygℏ the brinkes there-of, for then̄ hit wol neuer close.
Herbe-blade. ¶ Take buttes of Porke, and smyte hem in peces, and sette hit on̄ the fire, and setℏ it in faire water; And whan̄ hit is soden̄ y-nogℏ, take it oute, and baude hit, and pike oute þe bones, and hewe it smaƚƚ, and putte hit in a faire boƚƚ. And take Isop, Sauge, and parcelly a goode quantite; pike hit, and hewe hit smaƚƚ, And put hit in faire vessellez; And take a litul of þe brotℏ þat þe porke was soden̄ yn̄, and drawe hit þorgh a streynour, and caste to the erbeblade, and yef hit a boyle; then̄ take oute þe herbes witℏ a Skymour fro the broth, And cast hem into þe porke in þe bolle; And then̄ myce faire dates smaƚƚ, And caste hem there-to, And reyson̄s of coraunce, and pynes; And draw rawe yolkes of egges thorgℏ a straynour, and caste thereto Sugur, powder of Ginger, salt; colour hit with a lituƚƚ saffron̄; And truƚƚ hit witℏ [folio 7b.] thi honde, al this togidur in þe bolle; And þen̄ make faire rownde cofyns, and put hem in the oven̄, and hard hem a lituƚƚ, and take hem oute ayen̄, and with a dissℏ in thi honde, fil hem full of the stuffe, and sette hem ayen̄ in the oven̄ al open̄, And let hem bake ynowe. And thenne serue hit fortℏ.
Chawdwyn̄. ¶ 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 then̄ take hem vppe, And hew hem smale, and castePage 77 into þe same brotℏ ayene, but streyne hit þorgℏ a streynour firste; And caste thereto pouder of peper and of caneƚƚ, and salt, and vinegre, And lete boile; And þen̄ take þe blode of þe swan̄, and fressℏ brotℏ, and brede, and drawe hem þorgℏ a streynour and cast thereto, And lete al boyle togidre; And þen̄ take pouder of Gynger, whan̄ hit is al-moost ynougℏ, And caste there-to, And serue it forthe.
Pikkyƚƚ pour le Mallard. ¶ Take oynons, and hewe hem smaƚƚ, and fry hem in fressℏ grece, and caste hem into a potte, And fressℏ brotℏ 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 smotℏ; and þen̄ take pouder of ginger, Sugur, and pouder of cloues, and cast þerto a litul saffron̄ and lete hit be thik ynogh, [folio 8.] and thenne serue hit forthe.
Sauce sermstele.*. [D. Sauuce gauncelle. ] ¶ Take Milke and a litul floure, And caste hit in a potte, And lete boile al togidur al thyn̄; and whan̄ 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.*. [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 smaƚƚ first); And caste there-to pouder of peper, And salte, And serue hit fortℏ.
Sauce Verte. ¶ Take parcely, Mintes, Betany, Peleter, and grinde hem smale; And take faire brede, and stepe hit in vinegre, and drawe it thorgℏ a streynour, and cast thereto pouder of peper, salt, and serue it fortℏ.
Sauce Gynger. ¶ Take faire white brede, and stepe it in vinegre, and drawe hit thorgℏ a streynour twies or thries, and caste there-to pouder of ginger and salte; but lete it not be to thyn̄, but som̄ what stiff, And then̄ serue hit forthe.
Sauce Soreƚƚ. ¶ Take Soreƚƚ, grynde hem smaƚƚ, And drawe hem thorgℏ a Streynoure, and caste there-to Salt, and serue hit fortℏ.
Sauce galentyne. ¶ Take faire crustes of browne brede stept in vinegre, And cast thereto pouder of caneƚƚ, and lete hit stepe therewitℏ, til hit be Page 78 browne; þen̄ drawe hit thorgh a streynour ones or twyes, And caste there-to pouder of peper, And lete hit be som̄-whatte stonding, And þen̄ serue hit forthe.
Swan̄ rosted. [folio 8b.] ¶ Kutte a Swan̄ in the rove*. [roof. ] of the mouthe toward the brayne enlonge, and lete him blede, and kepe the blode for chawdewyn̄; or elles knytte a knot on̄ his nek, And so late his nekke breke; then̄ skald him. Drawe him and rost him even̄ as thou doest goce in aƚƚ poyntes, and serue him fortℏ witℏ chawd-wyne.
Crane rosted. ¶ Lete a Crane blode in the mouthe as thou diddist a Swan̄; fold vp his legges, kutte of his winges at þe ioynte next þe body, drawe him, Wynde the nekke abougℏt the spit; putte the biƚƚ 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; puƚƚ 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.
Partricℏ rosted. ¶ Take a partricℏ, and sle him in þe nape of the hede with a fethur;*. [D. settles this stop. ] dight him, larde him, and roste him as þou doest a ffesaunte in the same wise, And serue him fortℏ; then̄ sauce him with wyne, pouder of ginger and salt, And sette hit in a dissℏ on̄ the fuyre til hit boyle; then̄ cast powder ginger, Caneƚƚ, thereon̄, And kutte him so; or elles ete him with sugur and Mustard.
Partricℏ stwed. ¶ Take faire migℏti brotℏ of beef or of Mutton̄ when̄ hit is boyled ynow, and streyn̄ hit thorgℏ a streynour, and put hit into an̄ erthen̄ potte, And take a good quantite of wyne, as hit were half a pynte, And take partricℏ, cloues, Maces, and hole peper, and cast in-to þe potte, and lete boile wel togidre; And whan̄ the partricℏ ben̄ ynogℏ, take the potte from̄ the fuyre, and then̄ take faire brede kutte in thyn̄ [folio 9.] browes, and couche hem in a faire chargour, and ley the partricℏ on̄ loft; And take powder of Ginger, salt, and hard yolkes of egges mynced, and caste into the brotℏ, and powre the brotℏ vppon̄ the partricℏ into the chargeour, and serue it fortℏ, but late hit be colored witℏ saffron̄.
Heron̄ rosted. ¶ Take a Heron̄; 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 skyn̄ be on̄, &c.;; roste him and sause him as þe Crane; breke awey the bone fro the kne to þe fote, And lete the skyn̄ be on̄.Page 79
Bytor rosted. ¶ Take a Bitour, sle him in the mouthe, skalde him, serue him in aƚƚ poyntes as þou doest a Crane, but lete him haue on̄ his winges when̄ 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 on̄; take awey the nether lippe and throte boƚƚ, and put his hede in at his shuldur, and roste him as a Crane, and no sauuce but salte.
Egrete rosted. ¶ Take an̄ 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 fortℏ; and no sauce but salte.
Brewe rosted. ¶ Take a Brewe, sle him as þe Curlewe, skalde him, drawe him as a hen̄, breke his legges at þe kne, and take awey the bone fro the kne to þe fote, as a heron̄; And kutte the winges by the body, and his hede by the body, and put him on̄ a spitte, And bynde his legges as a heron̄; roste him, reyse his legges and his winges as a heron̄, And take no maner sauce butte salte.[folio 9b.]
Quayle rosted. ¶ Take a Quayle, and sle him, And serue him as thou doest a partricℏ in aƚƚ Degre. His Sauce is sauce gamelyne.
Pecok rosted. ¶ Take a Pecok, breke his necke, and kutte his throte, And fle him, þe skyn̄ and the ffethurs togidre, and the hede stiƚƚ to the skyn̄ of the nekke, And kepe the skyn̄ and the ffethurs hole togiders; drawe him as an hen̄, 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 whan̄ he is rosted ynowe, take him of, And lete him kele; And þen̄ wynde the skyn̄ witℏ the fethurs and the taile abought the body, And serue him forthe as he were a-live; or elleȝ puƚƚ him dry, And roste him, and serue him as þou doest a henne.
Sorceƚƚ rosted. ¶ Take a Sorceƚƚ or a tele, and breke his necke, and pul him dry, And draw him as a chekon̄, 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 heron̄, if he be a Sorceƚƚ; And no sauce but salt.
Plouer. ¶ Take a plouer, and breke his skoƚƚ, and pull him dry, And drawe him as a chekon̄, 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 biƚƚ thorgℏ bothe his thigℏes; roste him, And reise his legges And his winges, as thou doest of aƚƚ maner of other clouen̄ fote fowle.[folio 10.]
Snyte.*. [Snipe. ]—Take a Snyte, and sle him as thou doste a wodecok; pulle him, late his necke be hole, save the wesing; put the biƚƚ 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 on̄; And vndo him, and sauce him with sauce, ginger, And vergeous, and powder of ginger, And thenne serue hit fortℏ.
Conyng in Gravey. ¶ Take blanched Almondes, grinde hem with wyn̄ And gode broth of befe and Mutton̄, 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 then̄ take a Conyng, and seth him ynogℏ in goode fressℏ brotℏ, and choppe him, And take of the skyn̄ clene, and pike hem clene And cast hit to the Sirippe, And lete boyle ones, And serue forth.
Conyng or hen̄ in clene*. [Douce MS. clere. ] brotℏ. ¶ Take a Conyng or a hen̄, and seth him ynowe in good fressℏ brotℏ, and drawe þe same brotℏ throgh a Streynour; And take half a pynte of white wyn̄, and caste there-to; And then sette it ouer the fire, and then̄ choppe the Conyng or the hen̄, and take of the Skyn̄, and pike hem clene, and caste thereto, And lete boile togidre; And whan̄ hit is boiled ynogℏ, caste there-to powder of ginger, vergeous, and salt also; And then̄ thou shaƚƚ serue it forth.
Conyng, hen̄, or Mallard.*. [D. adds en oyle. ] ¶ Take Conyng, Hen̄, or Mallard, and roste him al-moste ynowe; or elles choppe hem, and fry hem in fressℏ grece; and fry oynons myced, and cast al togidre into a potte, and caste there-to fressℏ brotℏ and half wyne; caste thereto Cloues, Maces, powder of Peper, Caneƚƚ; then̄ stepe faire brede with the same brotℏ and drawe hit thorgℏ [folio 10b.] a streynour with vinegre. And whan̄ hit hath wel boiled, caste the licour thereto, and pouder ginger, and vinegre, and ceson̄ hit vppe, And then̄ thou shaƚƚ serue hit fortℏ.
Gelyne endobat. ¶ Take a hen̄, and roste hir al-moost ynogℏ, and chop hir smaƚƚ in faire peces, and caste hem into a potte; and take fressℏ broth and halff wyne, and caste there-to Maces, Peper, Clowes, and caneƚƚ; and stepPage 81 faire brede with the same brotℏ and with vinegre, and drawe hit thorgh a streynour; and whan̄ it hath wel boiled, caste thereto pouder of ginger and vinegre, and seson̄ hit vppe and serue it forth.
Gelyne in brothe. ¶ Take rawe hennes, chop hem, caste hem into a potte; cast to fressℏ brotℏ Wyne, parcelly, oynons myced, powder of peper, clowes, Maces, saffroun, and salt; then̄ stepe brede with vinegre and þe same broth, and draw hit thorgh a streynour, and cast it thereto, and lete boyle ynogℏ; 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 on̛, as a Conyng; roste him as a Conyng, And serue him forth.
Kede rosted. ¶ Take a kydde, and slytte the skyn̄ in þe throte, And seke the veyne, and kut him, and lete him blede to detℏ; 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 witℏ vinegre and salte.
Venysoun rosted. ¶ Take faire ffelettes of venesoun, and pike awey the skyn̄ and þe bone, and parboile hem, and roste hem on̄ 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 then̄ serue hem fortℏ.
Chik farsed. ¶ Take a faire chek, and skald him, and breke the skyn̄ (as sone as he is scalded) in the necke behinde, and blowe him, And cast him in faire water, and wassℏ him; and þen̄ kutte of þe hede and nek, and lete þe ffete be on̄ al hole, and draw him clene; and þen̄ pike faire parcelly, and parboile hit; And þen̄ take hard yolkes of eyron̄, and hewe hem and þe parcelly togidre, and fressℏ grece, and caste there-to pouder of ginger, peper, a litel saffron̄ and salt, And put al in-to þe Chike, and put hit on̄ a Spitte; And thenne late him roste, and serue fortℏ.
Chike endored. ¶ Take a chike, and drawe him, and roste him, And lete the fete be on̄, and take awey the hede; then̄ make batur of yolkes of eyron̄ and floure, and caste there-to pouder of ginger, and peper, saffron̄ and salt, and pouder hit faire til hit be rosted ynogℏ.
Goce or Capon̄ farced. ¶ Take parciƚƚ, Swynes grece, or suet of shepe, and parboyle hem in faire water and fressℏ boyling brotℏ; And þen̄ take yolkes of eyeron̄ hard y-sodde, and hew hem smale, witℏ the herbes and the salte; and caste thereto pouder of Ginger, Peper, Caneƚƚ, and salte, and Grapes in tyme of yere; And in oþer tyme, take oynons, and boile hem; and whan̄ they *. [1 fol. 11. ]Page 82 ben̄ yboiled ynowe with þe herbes and with þe suet, al þes togidre, þen̄ put aƚƚ in þe goos, or in þe Capon̄; And then̄ late him roste ynogℏ.
Pigge ffarced. ¶ Take rawe egges, and drawe hem þorgh a streynour, And þen̄ grate faire brede; And take saffron̄, salt, pouder ginger, And suet of Shepe, And do medle al togidre into a faire vesseƚƚ, and put hit in þe pigge wombe Whan̄ he is on̄ þe brocche, And þen̄ 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 turnetℏ aboute the spitte, And serue him forth.
ffelettes in galentyne. ¶ Take faire porke of þe fore quarter, and take of the skyn̄, and put þe pork on a faire spitte, and roste it half ynogℏ; and take hit of, and smyte hit in peces, and cast hit in a faire potte; and þen̄ take oynons, and shred and pul hem, not to smaƚƚ, and fry hem in a pan̄ with faire grece, And then̄ caste hem to þe porke into þe potte; And then̄ take good brotℏ of beef or Motton̄, and cast thereto, and set hit on̄ þe fire, and caste to pouder of Peper, Canel, Cloues & Maces, and lete boile wel togidur; and þen̄ take faire brede and vinegre, and stepe the brede with a lituƚƚ of þe same brotℏ, and streyne hit thorgℏ a streynour, and blode with aƚƚ; or elles take Saundres and colour hit therewith, and late hem boile togidur, and cast thereto Saffron̄ 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 eyren̄ rawe, and take it vppe into a faire vesseƚƚ; and take reysons of Corance, and myced dates, and pouder ginger, peper, saffron̄, and sugur, and medle al this to-gidre; and make faire paast of sugur, saffron̄, and salte, and temper therein; And make thereof ij. faire cakes, and ley the stuff therein al abrode on̄ þe cakes aƚƚ flatte. And þen̄ take anoþer Cake, and ley him al abrode thereon̄, and þen̄ kutte þe Cakes thorgℏ with a knyfe, in maner of losinges; And then̄ make faire bater of rawe yolkes of eron̄, sugur and salt, and close þe sides of þe losinges therewitℏ, and then̄ fry hem in fressℏ grece ynow, And so serue hem forthe.
Tripe de Mutton̄. ¶ 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; then̄ take hem vppe on̄ a faire borde, and kutte hem in smale peces of ij peny brede, and caste hem yn̄ an̄ erthen̄ potte with stronge brotℏ of bef or Mutton̄; take ffoyles of parcelly,Page 83 and hewe hem smaƚƚ, and cast hem to, And lete boyle togidre til they ben̄ tendur/ And þen̄ take pouder of ginger, and a quantite of vergeous, and take saffron̄ and salt and caste there-to, and lete hem boile togidre til þey be ynogℏ.
Allowes de Mutton̄. ¶ Take faire Mutton̄ of the Buttes, and kutte hit in þe maner of stekes; And þen̄ take faire rawe parcelly, and oynons shred smale, yolkes of eron̄ sodden̄ hard, and mary or suet; hewe all þes smale togidre, and then̄ caste thereto pouder of ginger, and saffron̄, and stere hem togidre with thi honde, and ley hem vppe-on̄ þe stekes al abrode; and cast there-to salt, and rolle hem togidre, and put hem on̄ a spitte, and roste hem till þei be ynogℏ.
Browne fryes.*. [The recipe on p. 43 makes Brawn of this dish. ] ¶ Take browne brede, and kut hit thyn̄; And then̄ take yolkes of eyren̄, and som̄ witℏ*. [Some of the white therewith. See p. 43, Recipe xlv. ] of the white; and take meyned floure, and drawe the eiren̄ and the floure thorgh a streynour; and take sugur a gode quantite, and a litul saffron̄ and salt, And cast thereto: and take a faire panne with fressℏ grece; And whan̄ þe grece is hote, take downe and putte it in þe batur, and turne hit wel therein, and þen̄ put hit in þe pan̄ with the grece, And lete hem fry togidre a lituƚƚ while; And then̄ take hem vpp, and caste sugur thereon̄, and so serue hit hote.
Payn̄ purdeuz. ¶ Take faire yolkes of eyren̄, and try hem fro the white, and drawe hem þorgh a streynour; and then take salte, and caste thereto; And then take manged brede*. [Douce MS. maynche brede. Manchet. ] or payn̄man̄, and kutte hit in leches; and þen̄ take faire buttur, and clarefy hit, or elles take fressℏ grece and put hit yn̛ [folio 12b.] a faire pan̄, and make hit hote; And then̄ wete þe brede weƚƚ there in þe yolkes of eyren̄, and then ley hit on̄ the batur in þe pan̄, whan̄ þe buttur is al hote; And then̄ whan̄ hit is fried ynowe, take sugur ynowe, and caste there-to whan̄ hit is in þe dissℏ, And so serue hit fortℏ.
Perre. ¶ Take grene pesyn̄, and boile hem in a potte; And whan̄ they ben̄ y-broke, drawe the brotℏ a good quantite þorgℏ a streynour into a potte, And sitte hit on̄ the fire; and take oynons and parcelly, and hewe hem smaƚƚ togidre, And caste hem thereto; And take pouder of Caneƚƚ and peper, and caste thereto, and lete boile; And take vynegur and pouder of ginger, and caste thereto; And then̄ take Saffron̄ and salte, a lituƚƚ quantite, and caste thereto; And take faire peces of paynmain, or elles of sucℏ tendur brede, and kutte hit yn fere mosselles, and caste there-to; And þen̄ serue hit so fortℏ.
Malasade.*. [So in Douce MS.; Malafade in Harl. ] ¶ Take yolkes and white of [supplied by ed.] eiren̄ togidre, And drawe hemPage 84 thorgh a streynoure; and þen̄ take a litul butter, and caste hit in a faire frying panne; And whan̄ the butter is hote, take þe eiren̄ that ben̄ y-drawe, and caste there-to. And þen̄ take a Saucer, and gadur the eyren̄ togidre in the panne, in the brede of a pewtre dissℏ; And then̄ couche faire pecys [supplied by ed.] *. [Added from Douce MS.: Harl. MS. reads faire of a brede. ] of brede downward in þe pan̄; and take it vp oute of the pan̄, And caste faire white Sugur thereto, and serue it fortℏ. And to*. [MS. has malesade here, but Malafade in the heading. ] euery malesade, take the mowntayne*. [amount, number. ] of xij. eyren̄ And mo.
Blaunde sorre. ¶ Take almondes, and blanche hem, and stampe hem in a morter, and temper hem with fressℏ lene brotℏ of a Capon̄, or beef, and wyne; And if hit be in lenton̄ or in a fissℏ day, take faire brotℏ of fressℏ fissℏ and wyne, And boyle hem to-gidre a good while, and take hit vppe in a faire lynnen̄ clotℏ that is clene wassℏen, and þe water y-Wronge oute there-of; And drawe vnder the clotℏ, with a ladeƚƚ, al the water that ye may, even̄ as ye [folio 13.] make colde creme; and then̄ take it oute of the clothe, and cast hit in a faire potte, and lete boile; and then̄ take brawne of a capon̄ and tese hit smaƚƚ, and bray hit in a morter/ (or elles in a fissℏ day, take a codlyng or a haddok), and temper hit with almond melke, and cast sugur ynogℏ thereto; and then̄ 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 dissℏ as ye doetℏ a colde creme; And sette ther-on̄ rede Anneys in confite, and serue hit fortℏ; or elles take faire almondes yblanched, & set þeron̄/
Hagas de almondes. ¶ Take faire yolkes of eyren̄, and the White, and drawe hem thorgℏ a Streynour, and take faire parcelly, and parboyle hit in a potte, & parboylingge broþe; And then̄ take yolkes of yren̄, sodde hard, and hewe the yolkes and the parcely small togidre; And take [supplied by ed.] *. [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*. [Douce MS.: Harl. MS. hold. ] yn̄ to þe boyling potte, and parboile; and take hit vppe, and lette hit kele, And kutte hit then̄ in smale peces; And then̄ take the drawen̄ eyren̄, and putte hem in a pan̄ al a-brode, (And vnnetℏ eny grece in þe pan̄,) and couche the yolkes and the parcelly there-on̄ in þe pan̄. And then̄ couche the peces of þe mary thereon̄; And then̄ folde vp þe kake bynetℏ euery corner, to eche corner foure square al flatte, And turne hit on̄ the pan̄; And lete hit lye awhile, And then̄ take it vp, and serue hit fortℏ.
Hanoney. ¶ Take eyren̄, and drawe the yolkes and white thorgℏ aPage 85 streynour; And take oynons, And Shrede hem smaƚƚ; And take faire butter or grece, and vnnetℏ ouere-couer the pan̄ therewitℏ; And fry the oynons togidre; then̄ late hem fry to-gidre a lite while; And take hem vppe, And serue hem forthe so, al to-broke yn̄ a dissℏ.
Blamanger. ¶ Take faire Almondes, and blanche hem, And grynde hem witℏ sugour [folio 13b.] water into faire mylke; and take ryse, and setℏ. And whan̄ they betℏ wel y-sodde, take hem vppe, and caste hem to the almondes mylke, and lete hem boile togidre til thei be thikk; And then̄ take the brawne of a Capon̄, and tese hit smaƚƚ, And caste thereto; and then̄ take Sugur and salt, and caste thereto, and serue hit fortℏ in maner of mortrewes.
Buknade. ¶ Take veel, keed, or hen̄, and boyle hem in faire water or elles in good fressℏ brotℏ, and smyte hem in peces, and pike hem clene; And drawe the same brotℏ thorgℏ a streynour, And cast there-to parcelly, Isoppe, Sauge, Maces and clowes, And lete boyle til þe flessℏ be ynogℏ; and þen̄ set hit fro the fire, and aley hit vp with rawe yolkes of eyren̄, and caste thereto pouder ginger, and vergeous, & a litel saffron̄ and salte, and ceson̄ hit vppe and serue it fortℏ.
Auter maner buknade. ¶ Take rawe Almondes, and blanche hem, and grynde hem, and draw hem thorgℏ a streynour with fressℏ broth and wyne into good stiff mylke; And then̄ take veel, kede, or hen̄, and parboile hem in fressℏ brotℏ, and pike hem clene, and cast him thereto; take Clowes, maces, and herbes, and lete hem boile ynowe; And then̄ caste a lituƚƚ Sugur, pouder ginger, and salt, and serue him fortℏ.
Brest de motton̄ in sauce. ¶ Take faire brestes of Mutton̄ rosted, and chopp hem; And then̄ take Vergeous, and chaaf hit in a Vesseƚƚ ouer the fire, and caste there-to powder ginger; and then̄ caste the chopped brest in a dissℏ, And caste the sauce al hote there-on̄, And serue hit fortℏ.
Rissℏewes de Mary. ¶ Take faire floure, and rawe yolkes of eyren̄, sugur, salt, powder ginger, and saffron̄, and make faire Cakes. And then̄ take Mary, Sugur, powder ginger, and ley hit on̄ the kake, and folde him togidre; And then̄ kutte hit in maner of risshewes, And fry hit in fressℏ grece, And then̄ serue hit fortℏ.[folio 14.] *. [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*. [Lait. ] lory. ¶ Take mylke, and caste it in a potte, And caste there-to salt and saffron̄; and þen̄ take and hewe faire buttes of Calvis or porke al smalle and caste thereto. And take the white and yolkes of eyren̄, And drawe hem thorgℏ a streynour; And whan̄ the licour is at þe boyling, caste there-to thePage 86 eyren̄, And a lituƚƚ 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 eyren̄, sugur, powder ginger, Peper, clowes, and maces, And lete hit not fully boyle; And then̄ take a faire lynnen̄ clothe, and presse the cruddes there-on̄, and then̄ leche it; And ley þe leches .ij. or iij. in a dissℏ, And cast saffron̄ there-on̄ in the dissℏ, And so serue hit fortℏ al hote.
Tansey. ¶ Take faire Tansey, and grinde it in a morter; And take eyren̄, yolkes and white, And drawe hem thorgℏ a streynour, and streyne also þe Iuse of þe Tansey thorgℏ a streynour; and medle the egges and the Iuse togidre; And take faire grece, and cast hit in a pan̄, and sette ouer þe fyre til hit mylte; and caste þe stuffe thereon̄, and gader hit togidre witℏ a sawcer or a dissℏ, 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 then̄ take faire beef or veel, and seth hit til hit be ynogh; and þen̄ hewe hit colde or hote, al smaƚƚ, And medle the rawe beef or veel and the egges togidre, and caste there-to saffron̄, salt, And powder of peper, And medle al togidre. And then̄ take a fryng pan̄, and sette ouer the fire, and caste there-in fressℏ grece, and make hit hote; And then̄ cast the stuff there-on̄ and stirre hit weƚƚ in the pan̄ till hit come togidre; And whan̄ hit is com̄ weƚƚ togidre, caste there-on̄ in þe pan̄ a [folio 14b.] dissℏ, and presse hit togidre, And turne hit, if hit be nede, fore clevyng in the turnyng, caste into þe pan̄ more grece, but turne hit ones or ij;*. [twies, twice.] And take hit vppe fro the fire, And leche it in faire peces, & serue fortℏ.
Gely. ¶ Take Calues fete, and scalde hem faire, and ley hem in faire water, and late hem wex white; Also take hoȝos of fele,*. [Douce MS.; houghys of veel. ] and ley hem in faire water fore to soke oute þe blode; And þen̄ take hem oute of þe water, and ley hem in a faire lynnen̄ clothe, and lete the water ren̄ oute; And þen̄ take a faire scoured potte, and put al thes hoȝos and calues fete þerin; And þen̄ take good white wyn̄, that woƚƚ hold colloure, or elles fyne claret wyne, and caste thereto a porcion̛, and none oþer licoure, that the flessℏ be ouer-wose*. [Douce MS. reads, nere wese with-alle. ] witℏ al; and sette hit ouer the fire, and boile hit, and skem hit clene. Whan̄ hit is boylled tender ynowe, take vppe the flessℏ 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 [supplied by ed.] legges and the fete [supplied by ed.] on),*. [Thus Douce MS.: Harl. MS. hem legges and sette on. ] and wassℏPage 87 faire, and caste hem in þe same first broth, And set hit ayen̄ ouer the fire, and skym̄ hit clene, and lete a man̄ 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 flessℏ be so moche ysod that hit may bere no kuttyng; And then̄ take hit vppe, and ley hit on̄ a faire clothe, and set oute the licoure fro the fire; And put a fewe coles vnder þe vesseƚƚ þat þe lycoure is yn̄; and take salt, pouder of peper, and good quantite of saffron̄, (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 saffron̄; And put hit in a faire lynen̄ clothe, And sette vnder-neth a faire dissℏ, and late hit ren̄ thorgh the clotℏ so oft þat hit ren̄ clene*. [Douce MS. clere. ]; And if þou seest that hit hath to lituƚƚ of the vinegre, or salt, or saffron̄, caste thereto more, after thi discrecion̛; And then̄ kut faire sidde ribbes of þe sides of pigges, and ley hem on̄ a chargeour or on̄ a dissℏ,*. [Douce MS. adds [& pull the loynes of the chekyne iche from othere, and take awey the skyn, and pulle hem quartres, and ley a quarter of a chikyne and a ribbe of the pygge to-gedrys on a dissh.]]*. [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 saffron̄, caste thereto more, after thi discrecion̛; And then̄ kut faire sidde ribbes of þe sides of pigges, and ley hem on̄ a chargeour or on̄ a dissℏ". 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 on̄ a colde place, and powre þe gely þeron̄; And then̄ take faire blanched almondes, and caste anone thereon̄ er hit kele, and foilles of tried pared ginger; and lete stonde to kele.
Guisseƚƚ. [supplied by ed.] *. [Taken from Douce MS. ] [folio 15.] ¶ Take faire capon̄ brotℏ, or of beef, And sette hit ouer the fire, and caste þerto myced sauge, parcelly and saffron̄, And lete boile; And streyn̄ the white and þe yolke of egges thorgℏ a streynour, and caste there-to faire grated brede, and medle hit togidre with thi honde, And caste the stuff to the brotℏ into þe pan̄; And stirre it faire and softe til hit come togidre, and crudded; And þen̄ serue it forth hote.
Peris in Syrippe. ¶ Take Wardons, and cast hem in a faire potte, And boile hem til þei ben̄ tendre; and take hem vppe, and pare hem in ij. or in iij. And take powder of Caneƚƚ, a good quantite, and cast hit in good red wyne, And cast sugur thereto, and put hit in an̄ erthen̄ potte, And lete boile; And then̄ cast the peris thereto, And late hem boile togidre awhile; take powder of ginger, And a liteƚƚ saffron̄ to colloure hit with, And loke that hit be poynante/ And also Doucet/
Peris in compost. ¶ Take Wyne, caneƚƚ, And a grete dele of white Sugur, And sette hit ouer the fire, And hete hit but a lituƚƚ, and noȝt boyle; AndPage 88 drawe hit thorgℏ a streynour; And then̄ take [supplied by ed.] *. [Douce MS. ] faire dates, and y-take oute the stones, and leche hem in faire gobettes al thyn̄, and cast there-to; And then̄ 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 lituƚƚ Saundres, and caste there-to in the boylyng, And loke that hit stonde weƚƚ, with Gynger, Sugur, And weƚƚ aley hit with caneƚƚ, and cast salt [supplied by ed.] *. [Douce MS. ]thereto, and lete boyle; And then̄ caste it oute in a treyn̄*. [ treyne is treen, wooden. ] [folio 15b.] vesseƚƚ, And lete kele; And then̄ pare clene rasinges*. [shavings, parings. ] of ginger, & temper hem ij. or iij. daies, in wyne, And after, ley hem in clarefied hony colde, aƚƚ a day or a nigℏt; And þen take the rasons4 oute of the hony, And caste hem to the peres in composte; And then̄ serue hit forth with sirippe, aƚƚ colde, And nougℏt hote.
Chare de Wardone. ¶ Take peer Wardons, and seth hem in wine or water; And then̄ take hem vppe, and grinde hem in a morter, and drawe hem thorgh a streynoure with the licour;*. [Douce MS. with-out eny licour. ] And put hem in a potte with Sugur, or elleȝ with clarefiede hony and caneƚƚ ynowe, And lete hem boile; And then̄ take hit from the fire, And lete kele, and caste there-to rawe yolkes of eyren̄, til hit be thik, and caste thereto powder of ginger ynowe; And serue hit forth in maner of Ryse. And if hit be in lenton̄ tyme, leve the yolkes of eyren̄, And lete the remnaunt boyle so longe, til it be so thikk as thougℏ hit were y-tempered with yolkes of eyren̄, in maner as A man̄ setheþ charge de quyns; And then̄ serue hit forth in maner of Rys.
Mawmene. ¶ Take vernage, or oþer strenger wyne of the best that a man̄ may finde, and put hit in a potte, and cast there-to a gode quantite of powder Caneƚƚ, And sette hit ouer the fire, And yif hit a hete; And then̄ wring oute softe thorgℏ a streynour, that þe draff go not oute, And put in a faire potte; take and pike newe faire pynes, And wassℏ 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*. [? MS.; for chare. ] de quyns, a goode quantite, and cast thereto; and drawe a few saundres with stronge wyne thorgℏ 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,*. [D. amydons. ] and drawe hem with migℏti wyne thorgh a streynour; And at the first boiling, a-ley hit vp, & yeve [folio 16.] hit a boyle; and*. [D. omits from a-ley ... and. ] ley hit vp witℏ ale, and gif hit a boyle, and sette hit fro the fire; and castePage 89 thereto tesid brawne of Fesaunte, partrich, or capon̄, a good quantite, and ceson̄ hit vppe with pouder of ginger ynogh, and a lituƚƚ saffron̄ and salt; And if hit be stronge,*. [Douce MS. to stondyng. ] aley hit with vinegre of*. [Douce MS. vernage or.] swete wyn̄, and dresse hit flatte witℏ the bak of a Saucer or A ladeƚƚ; And as thou dressest hit with the saucer in vinegre*. [Douce MS. vernage. ] or migℏty wyne, wete the saucer or ladeƚƚ fore cleving, and loke [supplied by ed.] *. [Added from Douce MS. ] that hit haue sugur right ynogℏ, And serve hit fortℏ.
Longe Wortes de Pesone. ¶ Take grene pesyn̄, and wassℏ 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 brotℏ in an̄ other vesseƚƚ; And lete hem kele; And drawe hem thorgℏ a Streynour into a faire potte. And then̄ take oynon̄es in ij. or iij. peces; And take hole wortes, and boyle hem in fayre water; And then̄ take hem vppe, And ley hem on̄ the faire borde, And kutte hem in .iij. or in .iiij. peces; And caste hem and the oynons into þat potte witℏ the drawen̄ pesen̄, and late hem boile togidre til they be aƚƚ tendur, And then̄ take faire oile and fray, or elleȝ fressℏ brotℏ of some maner fissℏ, (if þou maist, oyle a quantite), *. [Douce MS. reads here: other elles fressh broth of some maner of fressh fisshe (yffe thou have none oile) a quantite. ] And caste thereto saffron̄, and salt a quantite. And lete hem boyle wel togidre til they ben̄ ynogℏ; and stere hem weƚƚ euermore, And serue hem forthe.
Elys in Sorre. ¶ Take eles, and fle hem, and choppe hem in faire colpons, And wassℏ hem clene, and putte hem in a faire potte; and then̄ take parcelly, oynons, and shrede togidre to the eles; And then̄ take pouder of peper, &*. [Douce MS. adds: canelle, & clowes and maces, & cast ther-to, and take fressh, between& and broth.]broth of fissℏ, and set hit ouer the fire, and lete hem boyle togidre; And þen̄ take a lofe of brede, and alay the brede in the þe same brotℏ, And drawe hit thorgh a streynour; And whan̄ the eles ben̄ almoost y-sodde ynowe, caste there-to;*. [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 fortℏ.[folio 16b.]
Ballok brotℏ. ¶ Take elys, and fle hem, and kutte hem in colpons, and caste hem into a potte witℏ faire water/ and then̄ take parcelly, and oynons, and shrede hem, not to smale; And take Clowes, Maces, pouder of Peper, pouder of Caneƚƚ, And a gode porcion̄ of wyne, and cast thereto, And lete hem boyle; And whan̄ þe eles betℏ wel y-boiled, take faire stokfissℏ, and doPage 90 a-wey þe skyn̄, and caste thereto, And lete boyle. And whan̄ the eles ben̄ weƚƚ y-boyled, take faire berme, and put þerto, And lete boyle awhile; and þen̄ take Saffron̄ 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 wyn̄ and drawe hem thorgh a streynour; And lete hem boyle, And cast there-to Saffron̄, Sugur, and salt; And then̄ take a paynmain, And kut him and tost him, And wete him in wyne, And ley hem in a dissℏ, and caste the siryppe thereon̄, and make a dregge*. [dredge. Douce MS. dragge. ] of pouder ginger, sugur, Caneƚƚ, Clowes, and maces, And cast thereon̄; And whan̄ hit is I-Dressed, serue it forth fore a good potage.
Soppes pour Chamberleyne. ¶ Take wyne, Caneƚƚ, powder ginger, sugur/ of eche a porcion̄; And cast aƚƚ in a Streynour, And honge hit on̄ a pyn̄, And late hit ren̄ thorgh a streynour twies or thries, til hit ren̄ clere; And then̄ take paynmain, And kutte hit in a maner of Browes, And tost hit, And ley hit in a dissℏ, and caste blanche pouder there-on̄ ynogℏ; And then̄ cast the same licour vppon̄ þe Soppes, and serue hit forthe fore a good potage.
Muscules in brotℏ. ¶ Take Muscules, And sith*. [seethe, boil. ] hem, And pike hem oute of the sheƚƚ; And drawe the brotℏ thorgℏ a streynour into a faire vesseƚƚ, And sette hit on̄ the fire; And then̄ take faire brede, and stepe hit witℏ þe same [folio 17.] brotℏ, and draw hit thorgℏ a streynour, And cast in-to a potte witℏ þe sewe; and menge*. [Douce MS. mynced; see next recipe. ] oynons, wyn̄, and pouder peper, and lete boyle; & cast there-to the Musculis and pouder ginger, and saffron̄, and salte; And then̄ 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 bigynnetℏ to gape, take hem from̄ þe fire, and serue hit forthe with the same brotℏ in a dissℏ al hote.
Mortrewes of Pesyn̄. ¶ Take a Gurnard, or elles a Codling, (the lyuer And þe Spawne with-in him), And setℏ him ynowe in faire water; and pike oute the bones, and grinde the fissℏ in a morter, and temper hit witℏ almond mylke, and caste-to grated brede; and þen̄ take hit vppe, and put hit in a faire potte, and lete boyle; And caste thereto sugur, Safferon̄, and salte; and serue hit in a dissℏ in maner of mortrewes of flessℏ, And caste powder of Ginger there-on̄.
Blanche porrey. ¶ Take blanche almondes, And grinde hem, and drawe Page 91 hem with sugur water thorgℏ a streynour into a good stuff mylke into a potte; and þen̄ take þe white of lekes, and hew hem smaƚƚ, and grynde hem in a morter witℏ brede; and þen̄ cast al to þe mylke into þe potte, and caste þerto sugur and salt, and lete boyle; And setℏ feyre poudrid eles in faire water ynowe, and broile hem on̄ a gredren̄; and kut hem in faire longe peces, and ley two or thre in a dissℏ togidre as ye do veneson̄ with ffurmenty, And serue it forthe.
Caudeƚƚ ffery. ¶ Take rawe yolkes of eyren̄ 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 weƚƚ, butte lete hit not boyle til hit thikke; [folio 17b.] and then̄ caste there-to sugur and salt, and serue hit fortℏ as mortrewes.
Prenade.*. [Called Brewes in D. ]—Take wyn̄, and put hit in a potte, and clarefied honey, sawndres, pouder of peper, Canel, Clowes, Maces, Saffron̄, pynes, myced dates, & reysons, And cast thereto a litul vinegre, and sette hit ouer the fire, and lete hit boyle; and setℏ figges in wyn̄ and grynde hem, and draw hem thorgh a streynour, and cast thereto, and let boile al togidre. And þen̄ take floure, saffron̄, sugur, and faire water, and make faire kakes, and late hem be thyn̄ ynogℏ; And þen̄ kutte hem like losinges; And þen̄ caste hem in faire oyle, and fry hem a litul while; And then̄ take hem vp oute of the pan̄, and caste hem to þe wesseƚƚ with the sirippe, altogidre, in a dissℏ; And therefore thi sirripe most be rennyng ynow, and noȝt to stiff; and so serue it forth fore a good potage, in faire disshes aƚƚ hote.
Froyte de almondes.*. [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 þen̄ 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 vesseƚƚ. And if hit so be þat the mylke be not swete, take white sugur and cast thereto; And serue hit fortℏ in maner of potage, And namly in lenton̄ tyme.
Fried creme de almondes. ¶ Take Almondes, and blanche hem, and wassℏ hem in faire water, and bray hem smaƚƚ in a morter with faire water; And then̄ take hem and þe water togidre som̄-what thik, and drawe hem þorgh a streynour into a faire potte, And set hem ouer the fire, and lete hem boyle ones; And þen̄ take hem downe, and cast thereto Salte, and lete stonde a forlonge wey or .ij. And cast a lituƚƚ vinegre þerto; And þen̄ cast hit on̄ a faire lynnen̄ clotℏ that [folio 18.] is faire wassℏ, and þe water y-wronge oute there-of;Page 92 and cast hit aƚƚ abrode witℏ the laduƚƚ, and lete men̄ hold the clotℏ al abrode; and þen̄ take a ladiƚƚ, and draw vndur þe clotℏ, and draw awey þe water aƚƚ that a man̄ may. And þen̄ gadur al þe creme togidur in þe clothe; And þen̄ take þe clotℏ with the creme, and hange hit vppon̄ a pyn̄, and lete þe water droppe oute two or thre houres or more; And then̄ take hit of þe clotℏ, and putte hit in a boƚƚ of tre, And caste Sugur ynogℏ þereto and a litul salt. And if hit wex to thik, take swete wyne, and temper hit witℏ ale; And þen̄ take reysons of coraunce, clene y-wassℏ, and put hem there-in, that þey be not seyn̄; And whan̄ hit is dressed in maner of mortrewes, take rede anneys in confite, or elles levis of Burage,*. [D. adds flowres. ] and set þere-on̄ in a dissℏ.
Creme boiled. ¶ Take mylke, and boile hit; And þen̄ take yolkes of eyren̄, and try hem fro the white, and drawe hem thorgℏ a streynour, and cast hem into þe mylke; and then̄ sette hit on̄ þe fire, and hete hit hote, and lete not boyle; and stirre it wel til hit be som̄-what thik; And caste thereto sugur and salte; and kut þen̄ faire paynmain soppes, and caste the soppes there-on̄, And serue it in maner of potage.
Letlardes. ¶ Take mylke scalding hote; And take eyren̄, the yolkes and the white, and drawe hem thorgh a streynour, and caste to þe mylke; And þen̄ drawe þe iuce of herbes, whicℏ that þou wiƚƚ, so þat þey ben̄ goode, and drawe hem thorgh a streynour. And whan̄ the mylke bigynnetℏ 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 whan̄ it croddeth, and leue þe herbes; And if þou wilt haue hit yelowe, take Saffron̄, and caste to þe mylke whan̄ hit cruddetℏ, 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 witℏ mylke and saffron̄; And anoþer [folio 18b.] potte with mylke and saundres, and put hem al in a lynnen̄ cloþe, and presse hem al togidur; And if þou wilt haue it of one colour, take but one clotℏ,*. [Douce MS. of these. ] and streyne it in a clotℏ in þe same maner, and bete on̄ þe clothe witℏ a ladeƚƚ or a Skymour, to make sad or*. [Douce MS. and.] flatte; and leche it faire with a knyfe, and fry the leches in a pan̄ witℏ a lituƚƚ fressℏ grece; And take a lituƚƚ, and put hit in a dissℏ, and serue it forth.
Leche lumbarde. ¶ Take Dates, and do awey þe stones; and setℏ hem in swete wyne; and take hem vppe, and grinde hem in a morter, and drawe hem þorgℏ a streynour witℏ a lituƚƚ swete wyne and sugur; and caste hem in a potte, and lete boyle til it be stiff; and þen̄ take hem vppe, and ley hem vp apon̄ a borde; and then̄ take pouder ginger, Caneƚƚ, and wyn̄, and melle al Page 93 togidre in thi honde, and make it so stiff that hit woƚƚ be leched; And if hit be not stiff ynowe, take hard yolkes of eyren̄ and creme thereon̄, or elles grated brede, and make it thik ynogℏ; take Clarey, and caste thereto in maner of sirippe, whan̄ þou shaƚƚ serue hit forthe.
Auter leche lumbard. ¶ Take faire hony, and clarefy it in þe fire til hit*. [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 then̄ take hit vppe and ley hit on̄ a borde; and take faire grated brede and pouder of peper, and meƚƚ al togidre witℏ thi honde, til hit be so stiff that hit wol be leched; and leche hit. And then̄ take wyne, pouder of Gynger, Caneƚƚ, and a litel clarefied hony, and lete ren̄ thorgℏ a streynour, and cast þe sirip there-on̄, whan̄ that thou shaƚƚ serue hit in stede of Clarre.
Cryspes. ¶ Take white of eyren̄, Milke, and fyne floure, and bete hit togidre, and drawe hit thorgℏ a streynour, so that hit be rennyng, and noght to stiff; and caste there-to sugur and salt. And then̄ take a chaffur ful of fressℏ grece boyling; and þen̄ put thi honde in the batur [folio 19.] and lete the bater ren̄ thorgℏ thi fingers into þe chaffur; And whan it is ren̄ 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 ren̄; And putte hit in a faire dissℏ, and cast sugur thereon̄ ynow, and serue it fortℏ.
Poterous.*. [Harl. MS. Poterons. ] ¶ Take a shoueƚƚ of yren̄, and hete him brennyng hote in þe fire; and þen̄ take him oute of the fire, and fil him fuƚƚ of salt; And then make a coffyn̛, and putte in the salt al holowe, þe shappe of a treyn̄ dissℏ; and sette þe pan̄ and þe salt ouer the fire ayen̄, til þe salt be brennyng hote; and then̄ cast the white and þe yolkes of rawe eyren̄ in-to þe hole of salt, and lete stonde in þe fire til hit be half hard; And then̄ put a dissℏ half of salt; And þen̄ take a dressing knyfe, and put vnder þe salt and þe pan̄, and heve hit vppe fro the fire, that þe coffyn̄ witℏ the eyren̄ breke not; And þen̄ sette hit in þe dissℏ with the salt, and serue it fortℏ.
Risshewes. ¶ Take figges, and grinde hem aƚƚ rawe in a morter, and cast a lituƚƚ fraied oyle there-to; And þen̄ take hem vppe yn̄ a vesseƚƚ, and caste there-to pynes, reysyns of coran̄ce, myced dates, sugur, Saffron̄, pouder ginger, and salt: And þen̄ 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 fortℏ.Page 94
Potage de egges.*. [D. Pocched egges. ] ¶ Take faire water and cast in a faire frying pan̄, or elleȝ in an oþer vesseƚƚ, til hit boyle, and skeme it weƚƚ; And then̄ 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.] witℏ wyne and a litul water; And drawe hit þorgℏ 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, saffron̄ 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 fortℏ in maner of mortrewes, and caste there-on̄ pouder ginger in þe dissℏ.
Malmens bastard. ¶ Take a poteƚƚ of clarefied hony, and a pounde of pynes,*. [D. pepyr pynes.] and I. pounde of Reysons of coraunce, Saundres, pouder caneƚƚ, And ij. galons of wyne or ale, and pouder peper, and cast al in a potte, And skeme hit clene; And þen̄ take iij. ƚi. pounde*. [3 pounds of pounded. ] Almondes,*. [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 whan̄ the potte boyleth, cast þe licour to, & aley hit vp al stonding; And þen̄ take pouder ginger, salt in*. [Douce MS. and. ] saffron̛, and ceson̄ hit vppe, and serue hit forth in a dissℏ al hote, and salt; And cast pouder ginger thereon̛ in þe dissℏ, and serue it forth.
Gyngautrey.*. [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 on̄ a faire borde, & myce the panches smaƚƚ; And þen̄ take fressℏ brotℏ of fressℏ Salmon̄, or of eles, or of turbut, and cast þe myced paunches there-to, And pouder of peper, and lete boyle; And then̄ 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 þen̄ myce þe lyuers in faire peces; And whan̄ the paunche hatℏ wel y-boyled in þe licour,*. [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 som̄-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 þen̄ take brede, and stepe in þe same licour, and cast thereto, And drawe hem̄ þorgh a streynour, and caste hit in a faire potte with wyne or ale; andPage 95 þen̄ take figes, and kutte hem smale, pynes, saundres, pouder of peper, a lituƚƚ saffron̄ and salt, and cast þer-to, and serue hit stonding.
Chaudewyne. ¶ Take þe Guttes of fressℏ Samon̛, and do awey the gaƚƚ; and slytte hem, and caste hem in a potte, and boyle hem in water right weƚƚ; And ley hem vpon̄ a borde, and hewe hem; And þen stepe brede in þe same licour, And cast som̄ of the samon̄ brotℏ thereto, And drawe aƚƚ thorgℏ a streynour; and then̄ caste the hewen̄ guttes and þe drawen̄ brede in a potte, and a lituƚƚ wyn̄, pouder of Caneƚƚ, or saffron̄, 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 wyn̄, 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 then̄ take resons of corance, Pynes, Clowes, Maces, sugur of Cipris, and cast þereto, and put hit in a faire potte; And then̄ take a fewe Saundres, pouder peper, Caneƚƚ, and a lituƚƚ Saffron̄; And if hit be not stonding ynogh, take a lituƚƚ floure of Amidons, And drawe hit with wyn̛ thorgh a streynour, And cast there-to salt, and serue it forth stondyng.
Iussheƚƚ. ¶ Take the ffry of a pyke, and cast hit rawe in a morter, and cast there to myced*. [D. maynchete. ] brede grated, and bray hem asmaƚƚ as þou maist; And if hit be to stonding, caste there-to a lituƚƚ mylke of Almondes, And bray hit togidre, and strek*. [Douce MS. strike. ] hit togidre with thi honde; And cast there-to a lituƚƚ saffron̄ with Sugur and salt, And put aƚƚ in a treen̄ boƚƚ, and truƚƚ*. [? twille, as Douce MS. ] hit to-gidre with thi honde; And loke þat hit be noȝt to thik, but as [folio 20b.] a man̄ may powre it oute of þe boƚƚ; And þen̄ take a pan̄, and caste thereto faire grauey of a pike, or of a fressℏ samon̄, and drawe hit thorgℏ 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 lituƚƚ saffron̄ and salt; And whan̄ hit hath boyled a while, sterre hit fast, and caste the stuff thereto, and ster hit euermore. And whan̄ hit is al oute of the bolle, cast it [supplied by ed.] *. [Added from Douce MS.] a liteƚƚ and a liteƚƚ into þe pan̄, stere it softer and softer til hit be ron̄ to-gidre; And þen̄ take a ladeƚƚ or a skymmour, and drawe hit togidre soft til hit come to-gidre, And take hit fro þe fire, and sette þe vesseƚƚ on̄ a fewe colys, and lete hit wax stiff be his owne accorde, and then̄ serue it fortℏ with a skymour, like as þou wolt serue Iusseƚƚ, aƚƚ hote.
Gelé of peson̄. ¶ Take a pike newe right y-drawe,*. [Douce MS.: Draw new pikes and new righ, and smyte hem.] and smyte him in fairePage 96 peces, and sethe him in same licour as þou doest Gele of flessℏ/ And whan̄ hit is ynogℏ, take hit vppe; And þen̄ take perches, tenches, elys, & kutte hem in faire peces, and wassℏ hem, and put hem in the same licour; and loke that thou haue fissℏ ynogℏ, that the licoure may be stiff ynowe; And in caas þat þou faile fissℏ, that þou hast not ynogℏ to make gely, take faire soundes of watered stokfissℏ, or elles of ffresℏ Milleweƚƚ, or elles of kelyng,*. [D. kodelyng. ] and cast thereto; and sette ouer þe fire, and lete it boyle; and þat woƚƚ help hit to gele; and skem̄ clene þe grave; And whan̄ hit is ynogℏ, lete noȝt the fissℏ breke, but take vppe the fissℏ hole, and set the licour fro the fire, and put coles vndernetℏ the vesseƚƚ as þou doest afore to the oþer gele of flessℏ, with vinegre, pouder of peper, saffron̄ & salt; And þen̄ take a pike, perche, and tenche, and pul of the skyn̄, And put a pece of one and a pece of anoþer in a faire dissℏ, as þou dost oþer gele of fflesℏ, And poure the licour there-on̄, as þou doest oþer gele of flessℏ; and cast there-on̄ almondes blanched, and foyles of tried [folio 21.] ginger pared, and set hit in a colde place, and lete hit gele.
Caudeƚƚ. ¶ Take faire tryed yolkes of eyren̄, and cast in a potte; and take good ale, or elles good wyn̄, a quantite, and sette it ouer þe fire/ And whan̄ hit is at boyling, take it fro the fire, and caste þere-to saffron̄, salt, Sugur; and ceson̄ hit vppe, and serue hit forth hote.
Oyle soppes. ¶ Take a good quantite of oynons, and myce hem, noȝt to smale, & seth hem in faire water, And take hem vppe; and then̄ 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 [supplied by ed.] ;*. [Douce MS. wile. ] and caste there-to Saffron̄ and salt, And þen put brede, in maner of brewes, and cast the licour there-on̄, and serue hit fortℏ hote.
Caudeƚƚ 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 saffron̄, Sugur and salt, and serue hit forth hote.
*. [Chaudlet Douce MS. ]Cheaut de Almondes. ¶ Take almondes, and blanche hem, and grynde hem with faire water, and drawe hem thorgℏ a streynour, and sette hem on̄ the fire, and lete hem boyle ones; and cast there-to sugur and salt, And serue it fortℏ hote.
Lente ffrutours. ¶ Take goode floure, Ale yeest,*. [D. however reads Ale and yeest.] saffron̄, and salt, and bete al to-gidre as thik as oþer maner frutours of fflesℏ; and þen̄ 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 dissℏ, and cast sugur þeron̄ ynowe, and serue hem forth hote.
Lesenges Fries. [supplied by ed.] *. [Douce MS. ] ¶ Take floure, water, saffron̄, sugur, and salt, and make fyne paast þer-of, [folio 21b.] and faire thyn̄ kakes; and kutte hem like losenges, and fry hem in fyne oile, and serue hem forthe hote in a dissℏ in lenten̄ tyme.
Risschewes de frute. [supplied by ed.] *. [Douce MS.] ¶ Take ffigges, and grinde hem in a morter al smal with a liteƚƚ oyle, and grynde witℏ hem, clowes, and maces; and then̄ take hem vppe in-to a dissℏ, and caste thereto pynes, saundres, reisons of coraunce, myced dates, pouder of Peper, Caneƚƚ, Saffron̄, and salt; And then̄ make fyne paast of floure, water, sugur, saffron̄, and salt, And make there-of faire kakes; and then̄ rolle the stuff in thi honde, and couche hit in þe kakes; kutte hem, and so folde hem togedrys [supplied by ed.] *. [Douce MS. ] as risshewes, And fry hem in goode Oyle, And serue hem forthe hote.
Trayne roste. [supplied by ed.] *. [Douce MS.] ¶ Take Dates and figges, and kutte hem in a peny brede; And þen̄ take grete reysons and blanched almondes, and prik hem thorgh with a nedel into a threde of a mannys lengtℏ, and one of one frute and a-noþer of a-noþer frute; and þen̄ bynde the threde with the frute A-bought a rownde spete, endelonge þe spete, in maner of an hasselet; And then̄ take a quarte of wyne or Ale, and fyne floure,*. [D. MS.; sugur, Harl. ] And make batur thereof, and cast thereto pouder ginger, sugur, & saffron̄,*. [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*. ["than rost the": D. MS.; that rost, Harl. ] treyne abougℏt the fire in þe spete; And þen̄ cast the batur on̄ the treyne as he turnetℏ abought [supplied by ed.] the fire, so longe til þe frute be hidde in the batur; as þou castest þe batur there-on, hold a vesseƚƚ vndere-nethe, for*. [against, to stop. ] spilling of þe batur/ And whan hit is y-rosted weƚƚ, hit wol seme a hasselet; And then̄ take hit vppe fro þe spit al hole, And kut hit in faire peces of a Span̄ lengtℏ, And serue [supplied by ed.] *. [Douce MS. ] of hit a pece or two in a dissℏ al hote.
Quynces or Wardones in paast. ¶ Take and make rounde coffyns of paast; and take rawe quynces, and pare [supplied by ed.] *. [added from D. MS. ] [folio 22.] hem witℏ a knyfe, and take oute clene the core; And take Sugur ynogℏ, and a lituƚƚ pouder ginger and stoppe the hole fuƚƚ. And þen̄ couche ij. or iij. quynces or wardons in a Coffyn̛, 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 [supplied by ed.] *. [Douce MS. ], putPage 98 thereto a lituƚƚ pouder peper, and ginger, and put hit in þe same maner in the quynces or wardons, and late hem bake ynogℏ.
*. [Douce MS.; Bastons, Harl.]Rastons. ¶ Take fyne floure, and white of eyren̄, and a litul of the yolkes; And then̄ take warme berm̄, and put al thes togidre, and bete hem togidre with thi honde so longe til hit be*. [Douce MS. ] short and thik ynogℏ. And caste sugur ynowe thereto; And þen̄ lete rest a while; And then̄ cast hit in a faire place in an̄ oven̛, and lete bake ynogℏ; And þen̄ kut hit with a knyfe rownde aboue in maner of a crowne, and kepe þe crust þat þou kuttest, and pile*. [Douce MS.; pike Harl. ] all þe cremes*. [Douce MS. cromes. ] within togidre; and pike hem smaƚƚ witℏ thi knyfe, and saue the sides and al þe cruste hole withoute; And þen̄ cast thi clarefied butter, and medle þe creme*. [Douce MS. crommes. ] and þe buttur togidre, And couer hit ayen̄ with þe cruste that þou kuttest awey; and then̄ put hit in the oven̄ ayen̄ a lituƚƚ tyme, and take it oute, and serue hit forthe aƚƚ hote.
Tart de ffruyte. ¶ Take figges, and seth hem in wyne, and grinde hem smale, And take hem vppe into a vesseƚƚ; And take pouder peper, Caneƚƚ, Clowes, Maces, pouder ginger, pynes,*. [D. adds: reysyns fried in oyle. ] grete reysons of coraunce, saffron̄, and salte, and cast thereto; and þen̄ make faire lowe coffyns, and couche þis stuff there-in, And plonte pynes aboue; and kut dates and fressℏ salmon̄ in faire peces, or elles fressℏ eles, and parboyle hem a lituƚƚ in wyne, and couche thereon̄; And couche*. [Douce MS. keuere.] the coffyns faire with þe same paaste, and endore the coffyn̄ withoute with saffron & almond mylke; and set hem in þe oven̄ and lete bake.
Chewettes [supplied by ed.] . ¶ [folio 22b.] Take and make faire paste of floure, water, saffron̄, and salt; And make rownde cofyns þere-of; and þen̄ make stuff as þou doest for rissℏeshewes, and put þe stuff in þe Coffyns, and couer the coffyns with þe same paaste, and fry hem in goode oyle as þou doest rissℏshewes, and serue hem forthe hote in the same maner.
Lamprey I-bake. ¶ Take and make a faire rounde coffyn̄ of paast; and þen̄ take a fressℏ lamprey, and lete him blode .ij. fingers within þe naueƚƚ, And lete him blode in a vesseƚƚ, and lete him dy in þe same blode; And then̄ take browne brede, and kut hit, and stepe hit in vinegre, and drawe hit þorgℏ a streynour; and þen̄ take þe same blode, and pouder of Caneƚƚ, And cast there-to, til hit be browne; And then̄ cast thereto a litul pouder of peper and salt, and a lituƚƚ wyne, that hit be not to stronge with vynegre; And then̄ skald the lamprey, and pare him clene, and couche him rounde inPage 99 a coffyn̄; and þen̄ caste al þe sewe rownde abougℏt vppon̄ him in the coffyn̄ til hit be couered; And then̄ couer þe coffyn̄, and hele hit with a lydde aboue, save a litul hole; and at the hole blowe in the coffyn̄ with thi mouthe a good blast of wynde; and sodenly stoppe the hole, that the wynde abide witℏin þe coffyn̄, to ryse up þe cofyn̄ that he faƚƚ not a-downe. And whan̄ hit is a litul y-harded in þe oven̄, prik the coffyn̛ with a pyn̄, for*. [against, to stop. ] brestyng*. [Douce MS.; brennyng, Harl. ]of þe coffyn̄; And lete bake ynowe, And serue it forthe colde. And whan̄ the lamprey is ytake oute of þe coffyn̄, and I-ete,*. [eaten.] take the sirippe oute of þe coffyn̄, 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 yn̄, And ley þe soppes yn̄ the coffyn̄ 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 naueƚƚ, And lete him blode in an̄ erthen̄ potte; And scalde him witℏ hey, and wassℏ him [folio 23.] clene, and put him on a spitte; [supplied by ed.] *. [Douce MS.; Harl. MS. in a faire brothe. ] and sette the vesseƚƚ witℏ þe blode vnder þe lamprey while he rosteth, And kepe the licoure þat droppetℏ oute of him; And then̄ take oynons, and myce hem smaƚƚ, And put hem yn̄ a vesseƚƚ witℏ wyne or water, And let hem parboyle right well; And then take awey the water, and put hem in a faire vesseƚƚ; And þen take pouder of Caneƚƚ and wyne, And drawe hem thorgℏ a streynour, and cast hit to [supplied by ed.] *. [added from Douce MS. ] the oynons, and set ouer the fire, and lete hem boyle; And cast a lituƚƚ vinegre and parcely there-to, and a litul peper; And þen̄ take þe blode and þe dropping of þe lamprey, and cast thereto & lete buille to-gedrys tiƚƚ it be a liteƚƚ thykke, & cast therto [supplied by ed.] *. [added from Douce MS. ] pouder ginger, vynegre, salt, and a lituƚƚ saffron̄; And whan̄ þe lamprey is*. [Harl. MS. is ro. ] rosted ynowe, ley him in a faire chargeour, And caste aƚƚ the sauce apon̄ him, And so serue him fortℏ.
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 nygℏt, and scald him in water witℏ strawe or hey, to stripe him witℏ-aƚƚ; And then̄ wassℏ him clene, and cast him in faire water colde, and seth him, and cast x. or xij. oynons hole vn̄pullud, and lete hem setℏ togidre, and skem̄ it; And þen̄ take vp the lamprey and þe oynons fro þe water, and ley hem in a dissℏ tiƚƚ they ben̄ colde aƚƚ; and serue hem forthe colde with sauce Galentyne; and myce the oynons in*. [Douce MS.; and Harl. ]the sauce, & ete hem so.Page 100
Stokfissℏ in sauce. ¶ Take faire brotℏ of elys, or pike, or elles of fressℏ samond, And streyn hit thorgℏ a streynour; and take faire parcelly, And hewe hem smaƚƚ, And putte the brotℏ and þe parcelly into an̄ erthen̄ potte, And cast þerto pouder ginger, and a litul vergeous, And lete hem boyle to-gidre; and þen̄ take faire sodden̛ stokfissℏ, and ley hit in hote water; and whan̄ þou wilt serue it forth, take þe fissℏ fro þe water, and ley hit in a dissℏ, And caste the sauce al hote there-on̄, and serue it fortℏ.
Lamprons in Galentyne. ¶ Take brede, and stepe it in wyne and vynegre, and cast there-to Caneƚƚ, [folio 23b.] and drawe it thorgℏ 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 then̄ take lamprons, and scalde hem witℏ hey in hote water, and setℏ hem; and þen̄ br [supplied by ed.] oyle*. [Douce MS. bouille. ] hem on̄ a faire gredren̄, and þen̄ couche hem in a dissℏ and cast the sauce on̄ hem, And then̄ serue it fortℏ.
Lamprons ybake. ¶ Take lamprons, and scalde hem witℏ hey; and make faire paaste, and couche ij. or iij. lamprons thereon̄, witℏ pouder ginger, salt and peper, and lete bake; And leche samon̄ 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 þorgℏ a streynour witℏ wyne, and with goode fressℏ brotℏ into gode mylke, and sette hit on̄ þe fire and lete boyle; and cast þereto Maces, clowes, Sugur, pouder of Ginger, and faire parboyled oynons myced; And þen̄ take faire oystres, and parboile hem togidre in faire water; And then caste hem there-to, And lete hem boyle togidre til þey ben̄ ynowe; and serue hem forth for gode potage.
Oystres in cevey. ¶ Take oystres and sheƚƚ hem and put hem in a vesseƚƚ, (and þe water that is within þe oystres with-aƚƚ;) And cast þerto a litul wyne, And sette hem over the fire, and parboyle hem; And þen̄ take faire þe oystres vppe of the brotℏ, and put hem in a faire potte; And take þe same brotℏ, and drawe hit thorgℏ a streynour, and cast hit in-to þe oystres, And sette hit ouer the fire; And take a lituƚƚ Of þe same brotℏ ayen̄; and a lituƚƚ wyne, and put hit yn̄ a faire vesseƚƚ, and put þere-to browne crustes and pouder caneƚƚ, and draw hit thorgℏ a streynour; and myce oynons smaƚƚ, and fry hem in oyle or in butter, and caste hem there-to, and sette ouer the fire. And whan̄ þe oystres boyleth, caste the licoure [folio 24.] there-to, and ceson̄ hit vppe with pouder of peper, salt, and a litel saffron̛, and cast there-to a litul vinegre, þat hit be Page 101 poynant there-of in þe sesenyng and browne also; And serue hit fortℏ for a gode potage.
Pike in galentyne. ¶ Take a pike and setℏ him ynowe in gode sauce; And þen̄ couche him in a vesseƚƚ, that he may be y-caried yn̄, if þou wilt// And what tyme he is colde, take brede, and stepe hit in wyne and vinegre, and cast there-to caneƚƚ, and drawe hit þorgℏ 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 aƚƚ this hote vppon̄ þe pike, and cary him fortℏ.
Pike boyled. ¶ Take and make sauce of faire water, salt, and a lituƚƚ Ale and parcelly; and þen̄ take a pike, and nape him, and drawe him in þe bely, And slytte him thorgℏ the bely, bak, and hede and taile, witℏ a knyfe in to*. [i.e. two.]peces; and smyte þe sides in quarters, and wassℏ hem clene; And if thou wilt have him rownde, schoche him by þe hede in þe backe, And drawe him there, And skoche him in two or iij. peces*. [Douce MS. placys. ] in þe bak, but noȝt thorgh; And slyt the pouuche,*. [i.e. poche of a fish, see below. ] And kepe the fey or the lyuer, and kutte awey the gaƚƚ. And whan̄ þe sauce biginneth to boyle, skem̄ hit, And wassℏ þe pike, and cast him þere-in, And caste þe pouche and fey there-to, And lete hem boyle togidre; And þen̄ make the sauce thus: myce the pouche and fey, in [supplied by ed.] *. [Douce MS., and Harl. ] a litul gravey of þe pike, And cast þere-to pouder of ginger, vergeous, mustarde, and salt, And serue him fortℏ hote.
Pike in brase. ¶ Take Caneƚƚ, a quarte of wyne, and a lituƚƚ vinegre, And stepe there-yn̄ tendur brede; and thrawe it þorgh a streynour, And lete boyle with pouder of peper; And take the pike, and roste him splat on̄ a gredire ynogℏ; And cast to þe sauce þen, with [supplied by ed.] pouder of ginger and sugur; And ley the pike in A [folio 24b.] charger, the wombe side vpward; and then̄ caste the sauce there-on̄ al hote, and so serue him fortℏ.
Auter pike in Galentyne. ¶ Take browne brede, and stepe it in a quarte of vinegre, and a pece*. [Douce MS. pynt. ] of wyne for a pike, and quarteren̄ of pouder caneƚƚ, and drawe it thorgℏ 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 þen̄ take a pike, and setℏ him in good sauce, and take him vp, and lete him kele a litul; and ley him in a boƚƚ for to cary him yn̄; 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
Salmon̄ fressℏ boiled. ¶ Take a fressℏ Salmon̄, 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 on̄ a faire gredryn̄; & make faire sauce of water, parcelly, and salt. And whan̄ hit begynnetℏ to boyle, skem̄ it clene, and cast þe peces of salmon̄ þere-to, and lete hem sethe; and þen̄ take hem vppe, and lete hem kele, and ley a pece or ij. in a dissℏ; and wete faire foiles of parcely in vinegre, and caste hem vppon̄ þe salmon̄ in the dissℏ; And þen̄ ye shaƚƚ serue hit forthe colde.
Samon̄ roste in Sauce. ¶ Take a Salmond, and cut him rounde, chyne and aƚƚ, and roste the peces on̄ a gredire; And take wyne, and pouder of Caneƚƚ, and drawe it þorgℏ a streynour; And take smale myced oynons, and caste þere-to, and lete hem boyle; And þen̄ take vynegre, or vergeous, and pouder ginger, and cast there-to; And þen̄ ley the samon̄ in a dissℏ, and cast þe sirip þeron̄ al hote, & serue it fortℏ.
Troute boyled. ¶ Take a troute, and nape him; And make faire sauce of water, parcely, [folio 25.] and salt, and whan̄ hit bigynnetℏ 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 noȝt þorgℏ, And drawe him in þe sket*. [Douce MS. skoch. ] next the hede, as thou doest a rounde pike; and þe sauce is verge sauce; or eƚƚes setℏ þe pouche as þe dost þe pouche of a pike, and myce hem witℏ þe grauey, and pouder of ginger; and serue him forth colde, and cast þe foiles of parcelly, y-wet in vinegre, on̄ him in a dissℏ.
Crabbe or Lopster boiled. ¶ Take a crabbe or a lopster, and stop him in þe vente witℏ on̄ of hire clees, and setℏ him in water, and no salt; or elles stoppe him in þe same maner, and cast him in an̄ oven̄, and bake him, and serue him fortℏ 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 whan̄ hit bigynnetℏ to boile, skeme hit and caste þe perche there-in, and setℏ him; and take him vppe, and pul him, and serue him fortℏ colde, and cast vppon̄ him foiles of parcelly. and þe sauc [supplied by ed.] e is vinegre or vergeous.*. [Douce MS. vert sauce.]
ffloundres boiled. ¶ Take floundres, and drawe hem in the side by the hede, and setℏ*. [Douce MS. scocch. ] hem, & make sauce of water and salt, and a good quantite of ale; And whan̄ hit biginnetℏ to boile, skeme it, and caste hem there-to; And late hem sethe, and serue hem fortℏ hote; and no sauce but salt, or as a man̄ luste.Page 103
Shrympes. ¶ Take Shrympes, and setℏ hem in water and a lituƚƚ salt, and lete hem boile ones or a lituƚƚ 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*. [Harl. scorche; Douce MS. scocche. ] him in [supplied by ed.] þe side in two or thre places, but not [folio 25b.] thorgℏ, and setℏ him in water, ale, and salt, and serue him fortℏ hote; the sauce is vergyussauce or sauce ginger.
Breme rost ensauce. ¶ Take a breme, and scald him, (but noȝt to moche,) and drawe him in þe bely, and pryk him þorgℏ þe chyne bōn ij. or iij.*. [ twies or thries. ] with a knyfe, and roste him on̄ a gredire. And take wyne, and boile hit, and cast there-to pouder ginger, vergeous, and salt, and cast on̄ þe breme in a dissℏ, 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 whan̄ hit bigynnetℏ to boyle, skeme hit clene, and caste hit there-to, and lete setℏ/ 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 frietℏ; 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 setℏ him in water, and no salt, and serue him forth colde. And his sauce is vergeous, or lyuer witℏ 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 whan̄ hit bygynneth to boile, skeme it clene, and lete boyle ynogℏ. And if þou wilt haue him in sauce, take him whan̄ he is y-sodde; or elles take him rawe and drawe him, and scale him with a knyfe, And ley him vppon̄ a gredryn̄, and broile him. And take wyne and pouder of Caneƚƚ, and lete boyle a while, And caste there-to pouder ginger, And vergeous; and caste þe sauce on̄ þe sole in þe dissℏ, 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 skyn̄; 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*. [Douce MS.: Harl. sauce. ] the powche with-yn̄ hole; and make sauce of water and salt; And whan hit bigynnetℏ to boile, skeme it clene, And cast the Gurnard thereto,Page 104 And setℏ him, and sauce/ to him is sauce of ginger, or vergyussauce, and serue him colde.
Anoþer. ¶ Take a gurnard rawe, and slytte him endelonge the bak, þorgℏ þe hede and tayle, and splatte him, and kepe the lyuer; And take þe rawe lyuer, and brede, and fissℏ brotℏ, Wyne, and vinegre, And drawe hem thorgℏ a streynour, and lete boyle; and þen̄ cast there-to pouder ginger, saffron̄, and salt. And þen̄ roste the gurnard, and splatte him on̄ a gredire, and ley hym in a dissh.*. ["ley hym in a dissh": Douce MS.; Harl. reste him. ] And þen̄ cast þe sauce on̄ hym̄ 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 whan̄ hit biginnetℏ nye to boyle, skeme it clene, and cast þe fissℏ thereto; and lete setℏ. And if a man̄ wol, cast a litul saffron̄ thereto: and sauce is vergesauce*. [Douce MS. vert sauce. ]; And then̄ ye shaƚƚ serue him fortℏ hote.
Haddok or codlyng. ¶ Take an̄ haddok or codlyng, and drawe him in þe bely. And make sauce of water and salt; And whan̄ hit bigynneth to boyle, skeme hit clene, and caste the fissℏ thereto, And seth hit in his sauce. His sauce is garlek or verge-sauce; and serve him hote.
Barbeƚƚ boyled. ¶ Take a barbeƚƚ, and kutte him, and draw him rounde; And pike*. ["draw him rounde; And pike": Douce MS. draw hym as a rounde pike.] in þe nape of the hede and setℏ him in water and salt, Ale, and parcely. And whan̄ hit bygynnetℏ to boile, skeme hit clene, and caste the barbel there-to, And setℏ him. And his sauce is garlek or vergesauce, [folio 26b.] And þen̄ serue him fortℏ.
Millet boyled. ¶ Take a Millet, and scale him, and drawe him in þe bely, and wassℏ him clene; and þen̄ take a pynte of wyne, and pouder caneƚƚ, And boile hem ouer the fire. And whan̄ hit is yboiled ynowe, caste there-to pouder ginger and a litel vergeous; and caste the same licour vppon̄ him in the dissℏ, and serue him fortℏ hote; other elles scale him and drawe him, and fry him in good oyle.
Sturgeon̄ boiled. ¶ Take a Sturgeon̄, and kut of the vyn̄ fro the tayle to þe hede, on̄ þe bakke; and chyne him and boyle him. And whan̄ hit boileth, skeme it, and caste parcelly there-to, And lete hem boyle ynowe, And then take him vppe, And serue him fortℏ colde witℏ leves of parcelly wet in vinegre, and caste there-on̄ in þe dissℏ; And sauce þer-to is vinegre.
Sturgeon̄ in brotℏ. ¶ Take fressℏ sturgeon, and chop it, and parboile it inPage 105 water; and take hit fro the fire, and streyne it*. [i.e. the broth, as Douce MS reads. ] þorgℏ a streynour into a potte; and pike clene the fissℏ thereto; and cast there-to pouder peper, clowes, Maces, and caneƚƚ, and faire brede, and stepe hit with the same licour, and streyne hit thorgℏ a streynour, and caste there-to; And lete boyle togidre; And caste thereto Saffron̄, pouder ginger, salt, And vinegre; And then̄ ye shaƚƚ serue it fortℏ.
Sturgeon̄ pour porpeys. ¶ Take a Sturgeon̄, Turbut, or porpeys, and kut hit in faire peces to bake; And then̄ make faire kakes of faire paast, And take pouder of peper, pouder of Ginger, Caneƚƚ, and salt, And medƚe þes poudres and salt togiders; And take and ley a pece of the fissℏ on̄ a kake/ and ley þe pouders vndernetℏ þe fissℏ, and aboue ynowe; And þen̄ wete the sides of þe paast witℏ faire colde water, and close the sides to-gidre, and sette hem in an̄ oven̄, and bake hem ynowe.[folio 27.]
ffirmenty witℏ porpeys. ¶ Take faire almondes, and wassℏ hem clene, and bray hem in a morter, and drawe hem witℏ water thorgℏ a streynour into mylke, and caste hit in a vesseƚƚ. And then̄ take wete, and bray it in a morter, that al þe hole hoƚƚ be awey, and boyle hit in faire water til hit be wel ybroke and boyled ynowe. And þen̄ 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, Saffron̄, and salt; and þen̄ take a porpeys, and chyne him as a Samon̄, And setℏ him in faire water. And whan̄ hit is ynowe, baude hit, and leche hit in faire peces, and serue hit fortℏ with firmanty, and cast there-on̄ hote water*. [Douce MS. broth. ] in þe dissℏ.
Tenche in brase. ¶ Take a tenche, and nape him, and slyt him in þe bak thorgℏ the hede and taile, And drawe him; and þen̄ make sauce of water and salt. And whan̄ hit bigynnetℏ to boyle, skeme it clene, and cast þe tenche therein, and setℏ him; And take him vppe, and pul of the skyn̄, And ley him flatte, and þe bely vpwardes in a dissℏ. And þen take percelly and oynons And hewe hem smaƚƚ to-giders; And cast þere-to pouder of Ginger, and cast hit in vinegre; And caste aƚƚ on̄ þe tenche in þe dissℏ, and serue him forthe colde.
Another diting of a tenche. ¶ Take a quarte of wyne and a litul vinegre, And tendure brede, And stepe aƚƚ togidre, and drawe hit thorgℏ a streynour; and lete hit boyle; And caste there-to pouder peper; And take a tenche, and splat him, and reste him on̄ a gredire, and cast his sauce vppon̄ him in the dissℏ; And þen̄ serue hit forthe hote.
Turbut boyled. ¶ Take a Turbut, and drawe him in the side as a plays byPage 106 the hede; and þen̄ chyne him, and kut him in brode peces; And þen̄ make Sauce of the water and salt; And when hit bigynnetℏ to boyle, skeme hit clene and [folio 27b.] wassh the peces clene, and caste hem thereto, and lete hem boyle ynowe. And þen̄ take hem vppe, and let hem kele, And ley a pece or two in A dissℏ, and caste the levys of parcelly wette in vinegre there-on̄, And serue fortℏ; 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 on̄ a rounde broche, and roste him; And whan̄ hit is half y-rosted, cast thereon̄ smale salt as he rostetℏ. And take also as he rostetℏ, vergeous, or vinegre, wyne, pouder of Gynger, and a lituƚƚ caneƚƚ, and cast thereon̄ as he rosteth, And holde a dissℏ vndernetℏ, fore spilling of the licour; And whan̄ hit is rosted ynowe, hete þe same sauce ouer the fire, And caste hit in a dissℏ to þe fissh aƚƚ hote, And serue it fortℏ.
Tripe de Turbut. ¶ Take the mawes of a Turbot, Haddok, or codlynge, and pike hem clene, and skrape hem, and wassℏ hem clene, and parboyle hem in good fressℏ brotℏ of Turbot, haddok, Salmon̄, 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 whan̄ hit is y-boyled ynowe, that þey be al tendre, caste þere-to saffron̄, Salt, And a litel vergeous, pouder of Gynger, And serue hit fortℏ fore a good potage.
Welkes boyled. ¶ Take welkes, and caste hem in colde water, And lete hem boyle but a lituƚƚ; And caste hem oute of the vesseƚƚ, And pike hem oute of the sheƚƚ, and pike awey the horn̄ of hem, and wassℏ hem and rubbe hem weƚƚ in colde water and salt, in two or thre waters; And serue hem colde, And caste vppon̄ hem leves of parcelly ywet in vinegre, And sauce to hem is vynegre.
Milkemete. ¶ [folio 28.] Take faire mylke and floure, and draue hem þorgℏ a streynour, and sette hem ouer the fire, and lete hem boyle awhile; And then̄ take hem vppe, and lete hem kele awhile/ And þen̄ take rawe yolkes of eyren̄ and drawe hem thorgℏ a streynour, and caste thereto a lituƚƚ salt, And set it ouer the fire til hit be som̄-what thik, And lete hit noȝt fully boyle, and stere it rigℏt well euermore. And put it in a dissℏ al abrode, And serue it fortℏ fore a gode potage in one maner; And then̄ take Sugur a good quantite, And caste there-to, and serue it fortℏ.
Chared coneys,*. [Char de coynes, quince marmalade? ] or chardwardon̄. ¶ Take a quarter of clarefied hony, iij. vnces of pouder peper, and putte bothe to-gidre; then̄ toke 30 coynes & x wardones, and pare hem, and drawe oute þe corkes*. [? cokes, or cores. ] at eyther ende, andPage 107 setℏ hem in goode wort til þey be soft. then̄ bray hem in a morter; if they ben̄ thik, putte a lituƚƚ wyne to hem, and drawe hem thorgℏ a streynour; And þen̄ put þe hony and þat to-gidre, then̄ sette al on̄ the fire, and lete setℏ awhile til hit wex thikke, but sterre it weƚƚ with ij. sturrers for sitting to; And þen̄ take it downe, and put þere-to a quarter of an̄ vnce of pouder ginger, And so moche of galingale, And so moche of pouder Caneƚƚ, And lete it cole; then̄ put hit in a box, And strawe pouder ginger and caneƚƚ there-on̄: And hit is comfortable for a mannys body, And namely*. [specially.] fore the Stomak. And if thou lust to make it white, leue the hony, And take so mocℏ sugur, or take part of þe one and part of þe oþer/ Also in this forme thou may make chard wardon̄.