Two Fifteenth-Century Cookery-Books
EARLY ENGLISH TEXT SOCIETY
Original Series, No. 91
EXTRACTS FROM ASHMOLE MS. 1439,
LAUD MS. 553, & DOUCE MS. 55.:
OXFORD UNIVERSITY PRESS
FIRST PUBLISHED 1888
STEPHEN AUSTIN AND SONS,
- FOREWARDS … vii
- COLLATIONS WITH ASHMOLE MS., AND ERRATA … xviii
- HARLEIAN MS. 279 (ab. 1430 A.D.) … 1
- HARLEIAN MS. 4016 (ab. 1450 A.D.) … 65
- ASHMOLE MS. 1439. (SAUCES.) … 108
- LAUD MS. 553 (BODLEIAN LIBRARY) … 111
- RECIPES FROM DOUCE MS. 55 (ab. 1450 A.D.) … 115
- GLOSSARY AND INDEX … 119
THE Ancient Cookeries edited in this volume have been copied from Harleian MSS. 279 and 4016, in the British Museum. The first MS. was copied, and partly prepared for the press, by the late Mr. Faulke Watling, of the University of Oxford, but his untimely death prevented his seeing it through the Press. This MS. is divided into three Parts, the first, headed Kalendare de Potages dyuers, containing 153 recipes: the second Part, Kalendare de Leche Metys, has 64 recipes, and the third Part, Dyuerse bake metis, 41 recipes. This MS., besides the Cookery, contains the Bills of Fare of several Banquets which are noticed more fully below. The date of this MS. is about 1430 or 1440, and has been given a little too early on pages 1 and 5. This has been collated with Ashmole MS. 1439, in the Bodleian, noted as A. in the text. For the second MS. it was originally intended to publish Douce MS. 55, in the Bodleian Library, but this was found imperfect, and was replaced by Harleian MS. 4016. They are similar books, and contain the same recipes in nearly the same words, the latter having a few that are not in the former, and vice versâ. The Harleian Cookery has 182 Recipes, while the Douce Cookery has 184. The two have been collated, and are of about the same date, c. 1450. Two Banquets are prefixed to this MS., which are also more fully noticed below. Several of the recipes of the Douce MS. are appended at page 115.
Some recipes for sauces, taken from Ashmole MS. 1439, are given at page 108. This MS. is about the same date as Harleian MS. 279, and has the same Feasts added, though some of the leaves are missing. These recipes are followed by others taken from two odd leaves in Laud MS. 553, in the Bodleian Library; see page 112.
The first English Cookery Book seems to be that of Neckam, in Page viii the twelfth century, but the Forme of Cury is the oldest practical work. This was compiled by the Chief Master Cooks of Richard II., and contains 196 recipes. The MS. that we possess was presented to Queen Elizabeth by Lord Stafford, and afterwards belonged to the Earl of Oxford, being purchased at his sale; it is now in the British Museum. This volume, with the Cookeries in WARNER, Antiquitates Culinariœ (1791), the Cookery published by MRS. NAPIER in 1882, known as the Noble Boke of Cookry, and Liber Cure Cocorum, have been used for purposes of reference, and elucidation of the recipes in the following MSS. The Cookery edited by Mrs. Napier had however, though then unknown, been previously edited by Pynson, as early as 1500, and again by John Byddell in 1650.
Much of the scientific Cookery was of course French, and, as will be seen in the following Recipes, the French titles got singularly perverted, and in some cases are extremely hard to recognise. For instance, who at first sight would recognise Lait under Let, Froide as Fryit, or Sauce in Sauke? Again Herbelettes becomes Arbolettys, and Aigredoux or Aigredouce, Egredouncye. The earliest Cookery Books that may be called English only date from the latter half of the seventeenth century.
Many of the Recipes that are given here would astonish a modern Cook. Our forefathers, possibly from having stronger stomachs, fortified by outdoor life, evidently liked their dishes strongly seasoned and piquant, as the Cinnamon Soup on p. 59 shews. Pepper, Ginger, Cloves, Garlic, Cinnamon, Galingale, Vinegar, Verjuice, and Wine, appear constantly in dishes where we should little expect them; and even Ale was frequently used in Cookery. Wine is used in the recipe for Roast Partridge, on p. 78, and also, as seems more natural to us, in the Partridge Stews on pages 9 and 78: it is also used for Brawn in Poivrade on p. 71. Ale is introduced in the Bowres on p. 8, in the Sops Chamberlain on p. 11, and in the Mortrews de Chairon p. 71, and is even used in the Charlette on p. 17, though Milk is also one of the ingredients: both Ale and Wine appear in the Maumenny Royal, on p. 22. Ale is also used with the Tench in BruetPage ix on p. 23, in the Whelks and Oysters in Bruet, on the same page, and in fact seems to be a characteristic of the Bruets, as most of these dishes have it as an ingredient. Ale was also mingled with the water in which the fish was boiled: note the Boiled Pike on page 101, the Plaice on page 103, and the Barbel, p. 104. Stale Ale is used for the Oil Sops on page 12, possibly in place of Vinegar. Vinegar is used in the Brawn on pages 11 and 12, in the Numbles of Venison on pages 10 and 70, and in the Venison in broth on p. 70: Vinegar or Verjuice is added to the Stewed Mutton on page 72, Verjuice to the Meat Custard or Pie, on p. 74, and to the Tripe on pages 7 and 18. Here our ancestors shewed their wisdom, as the acid served as a corrective to the richness of the dishes. Sugar on the other hand is also used with Brawn, see the Blaunche Brawn on p. 34, and the Fried Brawn on p. 43, and was quite lately taken with it at St. John's College, Oxford.
Almond milk was also a constant ingredient of the dishes: see the Brawn in Comfit on page 71, and the Sturmye on page 26: it was also used with fish, as in the Viande de Cyprus in Lent, on page 28. Both Sugar and Salt are used in the Quinade on page 27, and in the Mortrews of Pork on page 28. Marrow was then much more used than at present: note the 300 marrowbones on page 67.
Meats that we do not eat at the present day, or eat but seldom, also appear in the Banquets of our ancestors, as Whale, Porpoise, Seal, Swan, Crane, Heron, and Peacock; while even the fishy Gull was eaten. One would imagine that Sturgeon was then more plentiful, to judge by the recipes for its cookery. Stockfish*. [See Glossary.] was of course much more in vogue, from the difficulty of obtaining fresh fish. We may suppose that the Pudding of Capon Neck on page 41, and the Pudding of Swan Neck on page 61, were dainties. It would appear, from page 67, that Oxen were salted whole, while, to descend to the other end of the scale, small birds were eaten, as they still are in France (see the recipe on page 9, and the Royal Banquet on page 58). Our flaming Christmas Pudding is recalled by the Viande Ardente in the Banquet on page 61.Page x
Some of the designs, or Subtleties, exposed on the Tables, as ornament, were of rather an ambitious character; far more so than most of those mentioned on pages 57, 58, etc. These were devices in sugar and paste, and apparently in jelly, and were, at any rate at times, made to be eaten. Those displayed at the Enthronement of Abp. Warham in 1505, must have been of considerable size, as their description shews. They represented silvan and hunting scenes, and one displayed the interior of an Abbey Church with its various altars. In other cases such devices as a ship, fully armed with her ordnance, with the Barons of the Cinque Ports on board, or buildings with vanes and towers are exhibited. A great Custard, planted, is displayed in a banquet given by Leland in his Collectanea. The dishes were also gilt at times, for purpose of display, as a Leche Lombard in the same volume; a Peacock also is mentioned with a gilt nib. The Subtleties mentioned in this volume are of a much more modest character, representing simply an Agnus Dei, an Eagle, a Doctor of Law, etc.; though those at the Stalling of John Stafford, on page 68, are more complicated. They seem both to have preceded the various courses, and also to have closed them, the first being called Warners, as giving warning of the entry of a fresh service.
We will now turn to the Banquets, whose Bills of Fare the Cookeries give us. The first of them [p. 57], both in place and importance, is that given at the Coronation of Henry the Fourth, and it has especial interest in the fact that a description of it is in the Chronicles of Froissart. Henry succeeded the dethroned Richard II. in 1399, as Froissart says, with the approval of the People of England; Richard having previously personally surrendered his Crown to him. Stow says that Henry was chosen at Westminster Hall, at a Parliament there. The Archbishop of Canterbury, Thomas Arundel, having first preached a Latin sermon, on the text, Habuit Jacob benedictionem à patre suo, a Doctor of Law stood up, and read an Instrument which averred that Richard by his own confession was unworthy to reign, and would resign the Crown to a competent person. This having been read, the Archbishop advised Page xi them to proceed to the election of a new king, and on a vote being taken, the whole assembly was in Henry's favour; Richard not having four votes for him. Henry then accepted the Crown, but Stow says that he acquired the throne more by force than by lawful succession or election.
Henry left the Tower of London, where he was then residing, on Sunday the 12th of October, 1399, having previously made forty-six new Knights of the Bath: he was dressed in a jacket after the German mode. He went to Westminster to sleep, and at night bathed, after the fashion of chivalry; next morning, Monday the 13th, and St. Edward's day, he confessed himself and heard three Masses, preparatory to his Coronation. The Prelates and Clergy then came in procession from the Abbey, and escorted him thither, the return procession entering the sacred place at about nine o'clock in the morning. The Lord Mayor with chosen Citizens of London, were in the Procession, clothed alike in red. Cloth was laid down for the king's passage, and the Abbey was also laid with cloth. Henry was under a Canopy of blue silk, according to Froissart, but Holinshed makes it of Cloth of Gold, with a golden bell jingling at each corner; the Canopy was borne, says Holinshed, by sixteen Barons of the Cinque Ports, four to each Staff, though Froissart again differs, noting that it was borne by only four Burgesses, Dover ones. Holinshed is more likely right. We may suppose that these were the actual bearers of the Canopy: Stow, however, tells us that there were four other, apparently honorary bearers--the Dukes of York, Surrey, Aumarle, and the Earl of Gloucester. The Burgesses had as fees Canopy, bells, and staves.
Preparatory to the Coronation and Banquet, Officials had been appointed on October 4th. The Earl of Northumberland was High Constable, and as holding the Isle of Man, bore on the king's left at the Coronation a naked sword, called Lancaster's Sword, with which Henry was girt when crowned; the Earl of Somerset carried a sword before the king, and Thomas Beauchamp, Earl of Warwick, bore a third sword, by inherited right, and was also Pantler: the Page xii Earl of Westmoreland was Marshal. Sir Thomas Erpingham was Lord Chamberlain, and furnished the monarch with water for his hands, both before and after the Banquet, having as fee the Basin, Ewer, Towels, etc. The Earl of Somerset was Carver, in right of his Earldom of Lincoln, and Sir Wm. Argentine, by reason of his tenure of the Manor of Wilmundale, or Wymondley, Herts, served the king with the first cup of drink at dinner, and received the silver-gilt Cup as his fee. Thomas, Earl of Arundel, was chief Butler, and had the royal goblet as gift; Citizens of London, chosen by the City, served in the Hall as attendants while Henry banqueted. Lord Latimer was Almoner for the day, the silver money being in a fine linen cloth; whilst William le Venour had the honour of making wafers for the king: Edmond Chambers was larderer, and Lord Grey of Ruthyn was Naperer (see post).
Henry took his seat on a throne that stood on a scaffold covered with crimson cloth, and was then proclaimed king from the four corners of it by the Archbishop of Canterbury, who asked the consent of the people: his words were greeted with shouts of "Aye!" Henry was then stripped naked to his shirt previous to anointing, and was anointed in six places, as Froissart says, the head, breast, shoulders, back, and hands: he was afterwards dressed in deacon's clothes, with shoes of crimson velvet, and wore spurs without rowels. The Sword of Justice was next drawn and blessed, and given to the King, who returned it to the scabbard: it was then girt about him by the Prelate, by whom the Crown of St. Edward was also placed on his head. Lord Furnivall, as holding the Manor of Farnham, gave the King his right-hand glove, and supported his arm while he held the sceptre. Henry quitted the Abbey when Mass was over and returned to Westminster Hall, where the Banquet was given.
At the Banquet the King sat at the first table, and at the Royal board were the two Archbishops and seventeen Bishops: at the bottom of the table was the Earl of Westmoreland with the Sceptre. The King was served by the Prince of Wales, who carried the Sword of Mercy, and on the opposite side by the Constable, bearing the Page xiii Sword of Justice. At the second table sat the five great Peers of England, probably the Dukes of Lancaster, York, Aumarle, Surrey,*. [Thomas Holand, Duke of Surrey, is said to have been deprived of his Dukedom on Oct. 6th 1399, and was soon afterwards beheaded. Stow however writes as above.]and Exeter: at the third table were the principal Citizens of London, apparently the Lord Mayor and Aldermen, whose table was at the left of the Royal table. The Barons of the Cinque Ports sat at a table on the right of the King: at another table sat the newlycreated Knights; while all Knights and Squires of Honour sat at a sixth.
When the Feast was half over, the Champion, Sir Thos. Dymock, entered the Hall in full armour, mounted on a horse barded with crimson housings. He was equipped for Wager of Battle, and preceded by another Knight, bearing his lance, and himself carried a drawn sword, and had by his side a naked dagger. The Champion presented a paper to the King, which affirmed that he was ready to offer combat to any Knight or Gentleman who dared maintain that Henry was not a lawful sovereign. By the King's orders Heralds proclaimed this Challenge in six different parts of the Hall and City, without gainsaying. The Champion received as his fee one of the best horses in the Royal Stable, with saddle and trappings, and one of the best suits of armour. When Henry had dined, and partaken of wine and spices, he withdrew to his private apartments, whither the Lord Mayor brought him a Cup of gold filled with wine, taking it again as his fee, together with a second cup that had contained water to allay the wine.
Next follows, on page 58, the Banquet given at the King's second marriage, in 1404. Henry, when Earl of Derby, had married Mary, the younger daughter and coheiress of Humphrey de Bohun, Earl of Hereford and Northampton, who died in 1394. His second wife, in whose honour the feast was given, was Joan of Navarre, widow of John de Montfort, Duke of Brittany. She landed a few days previously at Falmouth, and was married in Winchester Cathedral on the 7th of February: the Banquet was possibly in the Hall of Page xiv the Castle, which still remains. She was crowned at Westminster on the 28th of the same month, and survived her husband.
Fabyan's Chronicle gives an account of the Feast at the Coronation of the Queen of Henry V., which took place on Feb. 24th, 1420, being St. Matthew's Day; for which reason the Bill of Fare was entirely Fish, with the exception of Brawn with Mustard in the first Course. The Queen, at table, had the Archbishop of Canterbury on her right, and Henry Cardinal of Winchester on her left. The Duke of Gloucester had charge of the Banquet, and stood bareheaded before the Queen, while Sir Richard Neville was Carver. The brother of the Earl of Suffolk was cup-bearer, Sir John Stewart, Sewer, and Lord Clifford, Panterer; and Lord Grey of Ruthyn was again Naperer. The Barons of the Cinque Ports were at the head of the table on the right of the Queen, towards St. Stephen's Chapel, and the Bowchiers of the Chancery (? the Proctors) were below them at the same table: at a table on the Queen's left sat the Lord Mayor and Aldermen of London. The Bishops were at the head of the table next to that at which the Barons of the Cinque Ports sat, and the Ladies had a table next to the Lord Mayor's table. The Feast, as usual, was of three Courses, which were of the same character. Whale was served in the first Course: in the second was a Leche damask with the king's motto flourished on it, which was Vne sanz plus; meaning of course the Queen. In the third Course was Porpoise, and in this Course was a subtlety of a Tiger looking into a Mirror, with a man on horseback fully armed, grasping a Tiger's whelp.
Henry the Sixth's Coronation Feast is also mentioned in Fabyan: like the others, it was in Westminster Hall, and was also of three Courses. In the first Course was a Viande royale planted with lozenges of gold, and a Custard Royal with a leopard of gold sitting thereon. There was a Peacock enhackled in the second Course: in the third was a Baked meat like a shield, quartered red and white, and set with gilt lozenges and Borage flowers. There was a subtlety both before and after this Course, the last one representing the Page xv Virgin and Child, with St. George and St. Denis kneeling on either side, and presenting to the Queen a figure of Henry with the following ballad in his hand:—
It is uncertain who the Lord de la Grey was, whose Banquet follows [p. 59]: if, however, the feasts are given in chronological order, the date can be assigned within a given period. Holinshed mentions a Lord Reginald Grey of Ruthyn that was Naperer*. [ He provided the table-linen.] at Henry the Fourth's Coronation, on account of a manor that he held, and who bore the great spurs before Henry IV., by right of inheritance from the Earl of Pembroke. He is also mentioned above, on the previous page, and may be the person in question.
Next follows [p. 60] the Feast of Richard Fleming, Bishop of Lincoln from 1420 to 1431: he was Canon of York when preferred to the Bishopric. As Bishop he exhumed and burnt the bones of Wycliffe, in accordance with the sentence of the Council of Constance, in 1425. A dinner of John Chandler, Bishop of Salisbury from 1417 to 1426, follows the above [p. 60], and was given at his entrance on the episcopate.
Then follows [p. 61] an Entertainment given on the 4th of December, 1424, on the occasion of the funeral of Nicholas Bubwith, Bishop of Bath and Wells. He was originally Bishop of London, for only a short time, and was transferred to Salisbury in 1407, and in the same year shifted to Bath and Wells. He was present at the Council of Constance. He built the north tower and a chantry in the Cathedral of Wells, he also founded an almshouse at Wells. Page xvi It will be noticed with regard to this Dinner, that a separate fare of Fish was provided for the Clergy, doubtless on account of the melancholy occasion.
On page 62 is a festival given by John Stafford, Bishop of Bath and Wells, on the occasion of induction into his Episcopate, September 16th, 1425. He was born at Hook in the parish of Abbotsbury, Dorset, close to the Chesil Bank, and was descended from a collateral branch of the Stafford family. His father was Sir Humphrey Stafford, Sheriff of Somerset and Dorset, and his mother was Elizabeth Dyrham, relict of Sir John Maltravers. He was educated at Oxford, and first practised in the Ecclesiastical Courts, afterwards entering holy orders. He became Archdeacon of Salisbury in 1419, and was made Chancellor of England, according to Stow about the 12th of Henry VI., 1434, according to Hook in 1421. In 1422 he was Dean of St. Martin's Le Grand at Charing Cross: he was also Keeper of the Privy Seal, and Lord High Treasurer to Henry VI. He got the Bishopric of Bath and Wells, as stated above, in 1425, and in 1443 was translated to the Archbishopric of Canterbury, on the nomination of Pope Eugenius IV., to whom he had been recommended by Chichele, his predecessor. The Banquet that he gave on being made Archbishop is at page 68, and he gave quite a different Bill of Fare on that occasion. He officiated at the marriage of Henry VI. with Margaret of Anjou in 1445, and also crowned that Queen. He was a Statesman, and was instrumental in the dispersion of Jack Cade's forces: curiously enough he also engaged in trade. He died at Maidstone, May 25th, 1452, and was buried at Canterbury in the Martyrdom.
The last Feast in Harleian MS. 279 [p. 63], is one given at the wedding of the Earl of Devonshire, and is without date. Concerning the Earl in question, Mr. Cokayne, Norroy King at Arms, has been kind enough to supply the following note, through Dr. Furnivall:—
"Hugh Courtenay, Earl of Devon (or Devonshire), was born 1389, being aged 30 when he succeeded his father in that Earldom Page xvii in 1419. His marriage, with Anne Talbot, was before 1414, and before he became an Earl. He died 1422.
"His son is probably the Earl you want, viz. Thomas Courtenay, Earl of Devon, born 1414 (being aged 8 in 1422), who became Earl on his father's death in 1422. He married Lady Margaret Beaufort, second daughter of John, Earl of Somerset, probably about 1431, when he would be but 17, but certainly before 1432, when their son Thomas, (aged 26 at his father's death in 1458,) was born. Lady Margaret's eldest brother was born 1401, and her eldest sister Joan, Queen of Scotland, was married in 1423, so that she probably was quite as old as, if not older than her husband."
The remaining Festival [p. 67] is that given to Richard the Second by the Bishop of Durham, at Durham House, London, on the 23rd of September, 1387. The Bishop that feasted the King was John Forham, or Fordham, who held the Bishopric from 1381 to 1388, having previously occupied the See of Ely. He was one of Richard's evil counsellers, and held the Office of Lord High Treasurer, but was discharged of it in 1386. He was among the Lords that rebelled against the King in 1388, but was not imprisoned, though in that year he was deprived of his See, and permitted to retire to his old Bishopric, which was of far less dignity.
The Editor must add, that he has to thank Dr. Furnivall for most kindly collating the text with that of both the MSS., and he has also to thank him for some hints and information. He has, besides, to thank the Rev. A. L. Mayhew for criticizing the glossary, and for furnishing him with some old French derivations, etc.
Readings of Ashmole MS. 1439
The Ashmole MS. gives, by collation, the following variations and additions, but a sheet or two of it is missing in the third part.
- Pt. I, No. vi, line 3, "sette," not sethe, also in viij, p. 7, line 3.
- xii, p. 8, line 1, A. adds, after "þer-to," "temper hit with alle: take raysons of corance clene wasshid: put þem þer-to."
- xiiij, line 5, A. reads "styue," i.e. stew, not stere: rightly.
- xxiiij, Title, A. "Brawne gruelle"; line 2, "pricke it."
- xxxiij, line 5, after Salt is added "then cut fair brewis, and dresse theym yn disshes, & cast þe lire theron."
- xxxv, page 13, line 1, "leche them in faire gobettis, and pike out the core, and cast."
- xlv, line 4, "stue," altered from "streyne," for stere.
- xlviij, line 2, after Roysouns, A. adds "þerto, raisons"; rightly.
- lij, line 6, A. reads "sode in, and stepe þer-on," making sense.
- lxvij, instead of [mynce], A. has "larde," i.e. "cut in thin slices."
- lxxx, after clene, A. adds, "and sethe þem."
- lxxxiiij, line 6, "cleue," before nowt; making sense.
- lxxxvij, line 7, after is, "& confeccions or chare de quynce a good quantite," inserted.
- Cix, lines 1, 2, "and lete wexe al white," not "an make hem alle þe whyte."
- Cx, after Stokkefysshe A. adds, "or of freishe mylwel or codling," and reads "of Plays."
- Cxlv, line 6, "fro þe holys," rightly.
- Cliiij, line 3, A. omits sugre, (the "white" means White of egg,) and in line 11 reads "a-boue" in place of "aneward."
- Pt. II, viij, last line on p. 35, "and" after Pepir, making sense.
- x, A. reads at line 6, an lat it "clene ouer-renne."
- xij, page 37, A. adds "þe Ius," after wrynge, and has no "þe" before grene.
- xiiij, page 37, "þanne take braw[n] y-broylyd and cast þer-to," added after "þer-to," in line 2.
- xvij, page 37, last line, A. reads, "and so ley hit colde in þe dysshe, and þat but a litil, þat vnnethe þe bottumys be holuyd."
- xxiij, page 39, line 1, the second salt is not in A.
- xxvij, page 39, A. reads "al aboute loke þat" it be ransched; "and lete hit be wel sodyn," later. Page xix
- xxviij, page 40, after Eyroun, "and rawe creme or swete mylke," added.
- xxix, page 40, after Gredelle A. adds, "til hit be broune."
- xxxvij, p. 41, A. adds "fete," after Piggys, which is required; and reads "and moche sauge."
- xxxix, last line on page 41, A. reads "& do þer-to a lytil pouder Canelle;"
- xliv, page 42, last line, after panne, A. adds between lines, "& let frie y-nogℏ."
- l, page 44, last line but two, A. adds "& let hete a litel," between lines, after "þer-on," and in next line adds, "and leche it, or els al hole," after vp.
- lx, page 46, line eight, A. reads "white" before "Sugre," not "with-al."
- Pt. III, xvj, page 50, last line, A. adds, "but lete þe cofyns," before bake; making sense.
- xxij, page 51, no blank.
- xxiij, page 52, A. adds after cofyn, line 8, "then caste in the sew rounde a-boute vppon hym yn þe cofyne," and makes sense.
The Editor did not discover the Ashmole MS. till much of the first Cookery was in print, and consequently was unable to make full use of it for purpose of collation. The reader will kindly correct the following Errata.
- p. 15, note 4, read Lozenges in place of "long thin strips."
- p. 17, last line, dele comma after Almaunden.
- p. 19, l. 4, put comma after mylke.
- p. 21, l. 14, read slake Water; 4th line from bottom, read "ȝif it [cleue] nowt," with A.
- p. 27, l. 17, read, "or hony caste þer-to;" with no semicolon after hony.
- p. 31, 4th line from bottom, read þrifti.
- p. 48, l. 5, read "hele þin cofyns."
- p. 49, l. 7, read "or a bore, or of a Bere:" l. 8, put semicolon after "Eyroun;" and dele the semicolon after tyne, reading cyue in place of that word, and also in place of the tyne in the line above.
- p. 50, l. 20, read "for defaute," and before bottom line add, "but lete þe cofyns," with A.
- p. 57, Heading 6, read "ad Episcopatum Bathonensem et Wellensem."
FIFTEENTH CENTURY COOKERY BOOK. I.
HARLEIAN MS. 279, ab. 1420 A.D.
Contents to Cookery Book I.[leaf 1.]
Incipit li Kalendare de Potages dyuers.
- Lange wortys de chare … No. I. Page 5
- Lange wortys de Pesoun … ij. 5
- Iouutes … iij. 5
- Caboges … iiij. 6
- Whyte wortys … v. 6
- Beff y-stywyd … vj. 6
- Gruelle a-forcyd … vij. 6
- Venysoun with furmenty … viij. 6
- Trype de Motoun … ix. 7
- Wardonys in Siryppe … x.7
- Froyde Almaundys … xj. 7
- Fryit Creme of Almandys … xij. 7
- Creme y-boylid … xiij. 8
- Quystys Scune … xiiij. 8
- Bowres … xv. 8
- Fylettys in galentyne … xvi. 8
- Garbage … xvij. 9
- Pertryche stewyd … xviij. 9
- Smale birdys y-stewyd … xix. 9
- Papyns … xx. 9
- Blandyssorye … xxj. 9
- Venyson in brothe … xxij. 10
- Nomblys of þe venysoun … xxiij. 10
- Drawyn grwelle … xxiiij.10
- Balloke brothe … xxv. 10
- Coleys … xxvj. 10
- Soupes dorye … xxvij. 11
- Soupes Iamberlayne … xxviij. 11
- Lyode Soppes … xxix. 11
- Soupes dorroy… xxx. 11
- Brawun en peuerade … xxxj. 11
- Auter brawune en peuerade … xxxij.12
- Oyle soppis … xxxiij. 12
- Charde wardoun … xxxiiij.12
- Perys in composte … xxxv. 12
- Vele, Kede, or Henne in bokenade … xxxvj. 13
- Autre Vele in bokenade … xxxvij. 13
- Storion en broþe … xxxviij. 13
- Oystres in grauy … xxxix. 13
- Oystres in grauy bastard … xl. 13
- Gelyne in dubbate … xlj. 13
- Conyng, Mawlard, in gely or in cyuey … xlij 14
- Mortrewys of Fysshe … xliij. 14
- Mortrewys de Fleysshe … xliiij.14
- For to make blaunche Perrey … xlv.14
- Pommes … xlvj. 14
- Cawdelle Ferry … xlvij.15
- Taylowres … xlviij. 15
- Bryndons … xlix.15
- A potage on a Fysshe day … l. 15
- Cawdel de Almaunde … lj. 16
- Gyngaudre … lij. 16
- Rapeye … liij. 16
- Rapeye … liiij. 16
- Iuschelle of Fysshe… lv. 16
- Charlette … lvj. 17 Page 2
- Charlette a-forcyd ryaly … No. lvij. Page 17
- Let Lory … lviij. 17
- Furmenty with purpaysse [leaf 2.] … ix.17
- Trype of Turbut or of Codlyng … lx.18
- A gos in hogepotte … lxj. 18
- Conyngys in graueye… lxij.18
- Harys in cyuey … lxiij.18
- Capon in Consewe … lxiiij.18
- Hennys in bruette … lxv.18
- Bruet Sareson … lxvj.19
- Bruet of Almayne … lxvij.19
- Bruet of Almaynne in lente … lxviij.19
- Whyte Mortrewys … lxix.19
- Faintempere … lxx.19
- Murrey … lxxj.19
- Talbottys … lxxij.19
- Conyngys in cyuey … lxxiij.20
- Arbolettys … lxxiiij.20
- Spyneye … lxxv.20
- Brasele … lxxvj.20
- Creme de Coloure … lxxvij.20
- Colouryd sew without fyre … lxxviij.20
- Apple mose … lxxix.20
- Salomene … lxxx.21
- Blaundyssorye … lxxxj.21
- Blamangere … lxxxij.21
- Vyand de cyprys bastard … lxxxiij.21
- Vyand de cyprys ryalle … lxxxiiij.21
- Gaylede … lxxxv.22
- Rys … lxxxvj.22
- Mammenye ryalle … lxxxvij.22
- Mammenye bastard [leaf 2 bk.] … lxxxviij.22
- Elys in Gauncely … lxxxix.22
- Hennys in Gauncely … lxxxx.23
- Vyolette … lxxxxj.23
- Oystrys in bruette … lxxxxij.23
- Walkys in bruette … lxxxxiij.23
- Tenche in bruette … lxxxxiiij.23
- Tenche in cyueye … lxxxxv.23
- Tenche in Sauce … lxxxxvj.23
- Chykonys in bruette … lxxxxvij.23
- Blamanger of Fysshe … lxxxxviij.23
- Sardeyneȝs … lxxxxix.24
- Roseye … C.24
- Eyroun in poche … Cj.24
- Muskelys in bruette … Cij.24
- Fygeye … Ciij. 24
- Bolas … Ciiij. 24
- Lorey de bolas … Cv.25
- Rapeye of Fleysshe … Cvj. 25
- Sore sengle… Cvij.25
- Prymerose … Cviij.25
- Gelye de chare … Cix. 25
- Gelye de Fysshe … Cx.26
- Tannye … Cxi. 26
- Sturmye … Cxij.26
- Bruette sake … Cxiij.27
- Taylys … Cxiiij.27
- Quynade … Cxv.27
- Blaunche de ferry … Cxvj.27
- Sawge [leaf 3.] … Cxvij.28
- Murreye … Cxviij.28
- Vyaunde de cyprys in Lente … Cxix.28
- Whyte Mortrewys of Porke … Cxx.28
- Rapeye … Cxxj.28
- A rede morreye … Cxxij.28
- Stawberye … Cxxiij.29
- Chyrioun … Cxxiiij.29
- Vyolette … Cxxv.29
- Rede Rose … Cxxvj.29
- Prymerose … Cxxvij. 29
- Flourys of hawþorn … Cxxviij.29
- A potage on a fyssheday … Cxxix.29
- Brues in lente … Cxxx.29
- A potage colde … Cxxxj.30
- Sauke sarsoun … Cxxxij.30
- Rapeye … Cxxxiij.30
- Apple moyle … Cxxxiiij.30
- Applade Ryal … Cxxxv.30
- A potage of Roysonys … Cxxxvj.30
- Chykonys in dropey … Cxxxvij.30
- Pumpes … Cxxxviij.31
- Caudel Ferry departy with a blamanger … Cxxxix.31
- Egredouncye … Cxl.31
- Noteye … Cxlj.31
- Vyaunde Ryal … Cxlij. 32
- Lampreys in galentyne … Cxliij.32
- Chyconys wyth þe brewes … Cxliiij.32
- Blaunche pereye … Cxlv. 32 Page 3
- Ryth so caboges [leaf 3 bk.] … No. Cxlvj.Page 33
- Brewes in lentyn … Cxlvij.33
- Whyte pesyn in grauey … Cxlviij.33
- A potage … Cxlix.33
- Caudel owt of lentyn … Cl.33
- Creme bastard … Clj.33
- Capon in salome … Clij.33
- Pompys … Cliij.34
- [leaf 4.] Hic incipit Kalendare de Leche Metys.
- Brawn in comfyte … j.34
- Blaunche braun … ij.34
- Pynade … iij.34
- Gyngere brede … iiij.35
- Leche Lumbard … v. 35
- Auter maner leche Lumbard … vj.35
- Soupes of salomere … vij.35
- Lete lardys … viij.35
- Mange moleyn … ix.36
- Vyand de Leche … x.36
- Vyand Leche … xj.36
- Vyand Leche … xij.36
- Vyand leche … xiij.37
- Vyand leche … xiiij.37
- Storioun leche … xv.37
- Chare de wardon leche … xvj.37
- Vyand leche … xvij.37
- Vyand leche … xviij. 38
- Pome dorres … xix.38
- Yrchons … xx.38
- An entrayle … xxj.38
- For to make Floure of Rys … xxij.38
- Pome garneȝ … xxiij.38
- Waffres … xxiiij.39
- Hagws of a schepe … xxv.39
- Franchemyle … xxvj.39
- Apprayler … xxvij. 39
- Cokyntryce … xxviij.40
- Mylke Rostyd [leaf 4 bk.] … xxix.40
- Alowys de Beef or Motoun … xxx.40
- To make stekys of Venysoun or Beef … xxxj.40
- A Syrippe pur vn Pestelle … xxxij.40
- Pygge Farcyd … xxxiij.40
- Puddyng of Capoun necke … xxxiiij.41
- Capoun or goos farcyd … xxxv.41
- Pocerounce … xxxvj.41
- Sauoge … xxxvij.41
- A kyde a-force … xxxviij.41
- Eyroun in lente … xxxix.41
- Puddyng of Purpays … xl.42
- Raynollys … xlj.42
- Froyse in lente … xlij.42
- Payn purdew … xliij.42
- Meselade … xliiij.42
- Brawn fryeȝ … xlv.43
- Longe Fretoure … xlvj.43
- Rapeye … xlvij.43
- Ruschewys in lente … xlviij.43
- Hanoney … xlix.43
- Hagase de Almayne … l.44
- Cryspis … lj.44
- Ruschewys of Marw … lij.44
- Lesynges de chare … liij.44
- Fretoure … liiij.44
- Chawettys fryeȝ … lv.45
- Tansye … lvj.45
- Froyse out of lentyn … lvij.45
- *. [[One leaf is missing here; its contents are supplied from the text.]][Ryschewys close & Fryez … lviij.45
- Nese Bekys … lix.45
- Mylez in Rapeye … lx.46
- Cruste Rolle … lxj.46
- Chawettys a-forsed … lxij.46
- Fretoure owt of lente … lxiij.46
- Towres … lxiiij46
- Here begynnyth dyuerse bake metis.
- Tartes de Chare … j.47
- A-noþer manere … ij. 47
- A-noþer manere … iij.47
- Daryoles … iiij.47
- A-nother manere … v. 47
- Tartes of Fyssche … vi.47 Page 4
- Chawettys … No. vij.Page 48
- Chawettys … viij. 48
- Malmenye Furnez … ix.48
- Rapeye … x.48
- Tartes of Frute in lente … xj. 48
- Un vyaunde furneȝ sanȝ noum de chare … xij.49
- Un vyaunde furneȝ sanȝ nom de chare … xiij.49
- Pety Pernollys … xiiij.50
- Douceteȝ … xv.50
- Crustade … xvj.50
- Crustade lumbard … xvij.51
- Flathons … xviij.51
- Venyson y-bake … xix.51
- Pety Pernauntes … xx.51
- Quyncis or Wardouns in past … xxj.51
- Lamprouns y-bake … xxij. 51
- Lamprays bake … xxiij.52
- Tartes de chare … xxiiij.52
- Rastons … xxv.52
- Darioles … xxvj.53
- Pyeȝ de pareȝ… xxvij.53
- Potrous … xxviij.53] [leaf 5.]
- Flampoyntys bake … xxix.53
- Sew trappe … xxx.54
- Herbelade … xxxj.54
- A Bake Mete … xxxij.54
- A Bake Mete Ryalle … xxxiij 55
- Crustade Ryal … xxxiiij.55
- Crustade … xxxv.55
- Crustade gentyle … xxxvj.55
- Doucettys … xxxvij.55
- Doucettys a-forcyd … xxxviij.55
- Daryoleȝ … xxxix.55
- Daryoleȝ … xl.56
- Flathons in lente … xlj.56
FIFTEENTH CENTURY COOKERY BOOK. I. [leaf 6.]
Ab. 1420 A.D.
.j. Lange Wortys de chare.—Take beeff and merybonys, and boyle yt in fayre water; þan take fayre wortys and wassche hem clene in water, and parboyle hem in clene water; þan take hem vp of þe water after þe fyrst boylyng, an cut þe leuys a-to or a-þre, and caste hem in-to þe beff, and boyle to gederys: þan take a lof of whyte brede and grate yt, an caste it on þe pot, an safron & salt, & let it boyle y-now, and serue forth.
.ij. Lange Wortes de pesoun.—Take grene pesyn, an washe hem clene an caste hem on a potte, an boyle hem tyl þey breste, an þanne take hem vppe of þe potte, an put hem with brothe yn a-noþer potte, and lete hem kele; þan draw hem þorw a straynowre in-to a fayre potte, an þan take oynonys, and screde hem in to or þre, an take hole wortys and boyle hem in fayre water: and take hem vppe, an ley hem on a fayre bord, an cytte on .iij. or iiij., an ley hem to þe oynonys in þe potte, to þe drawyd pesyn; an let hem boyle tyl þey ben tendyr; an þanne tak fayre oyle and frye hem, or ellys sum fresche broþe of sum maner fresche fysshe, an caste þer-to, an Safron, an salt a quantyte, and serue it forth.
.iij. Joutes.—Take Borage, Vyolet, Malwys, Percely, Yong Wortys, Bete, Auence, Longebeff, wyth Orage an oþer, pyke hem clene, and caste hem on a vessel, and boyle hem a goode whyle; þan take hem and presse hem on a fayre bord, an hew hem ryght smal, an put whyte brede þer-to, an grynd wyth-al; an þan caste hem in-to a fayre potte, an gode freshe brothe y-now þer-to þorw a straynowr, & caste [supplied by ed.] þer-to .ij. or .iij. Marybonys, or ellys fayre fresche brothe of beff, and let hem sethe to-gederys a whyle:Page 6 an þan caste þer-to Safron, and let hem sethe to-gederys a whyle, an þan caste þer-to safron and salt; and serue it forth in a dysshe, an bakon y-boylyd in a-noþer dysshe, as men seruyth furmenty wyth venyson.[leaf 6 back.]
.iiij. Caboges.—Take fayre caboges, an cutte hem, an pike hem clene and clene washe hem, an parboyle hem in fayre water, an þanne presse hem on a fayre bord; an þan choppe hem, and caste hem in a faire pot with goode freysshe broth, an wyth mery-bonys, and let it boyle: þanne grate fayre brede and caste þer-to, an caste þer-to Safron an salt; or ellys take gode grwel y-mad of freys flesshe, y-draw þorw a straynour, and caste þer-to. An whan þou seruyst yt inne, knocke owt þe marw of þe bonys, an ley þe marwe .ij. gobettys or .iij. in a dysshe, as þe semyth best, & serue forth.
.v. Whyte wortes.—Take of þe erbys lyke as þou dede for jouutes, and sethe hem in [supplied by ed.] water tyl þey ben neyshe; þanne take hem vp, an bryse hem fayre on a bord, as drye as þow may; þan choppe hem smale, an caste hem on a potte, an ley hem with flowre of Rys; take mylke of almaundys, an cast þer-to, & hony, nowt to moche, þat it be nowt to swete, an safron & salt; an serue it forth ynne, ryȝth for a good potage.
.vj. Beef y-Stywyd.—Take fayre beef of þe rybbys of þe fore quarterys, an smyte in fayre pecys, an wasche þe beef in-to a fayre potte; þan take þe water þat þe beef was soþin yn, an strayne it þorw a straynowr, an sethe þe same water and beef in a potte, an let hem boyle to-gederys; þan take canel, clowes, maces, graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste þer-to, an let hem boyle to-gederys; an þan take a lof of brede, an stepe it with brothe an venegre, an þan draw it þorw a straynoure, and let it be stylle; an whan it is nere y-now, caste þe lycour þer-to, but nowt to moche, an þan let boyle onys, an cast safroun þer-to a quantyte; þan take salt an venegre, and cast þer-to, an loke þat it be poynaunt y-now, & serue forth.
.vij. Gruelle a-forsydde.—Take otemele, an grynd it smal, an sethe it [leaf 7.] wyl,*. [(wyl = well).] an porke þer-ynne, an pulle of þe swerde*. [sward, rind, skin.] an pyke owt þe bonys, an þan hewe it, an grynd it smal in a morter; þan neme þin*. [thine. ] grwel an do þer-to, þan strayne it þorw a straynour, an put it in a potte an sethe it a lytel, an salt it euene*. [equally. ]; an colour it wyth safroun, an serue forth rennyng.
.viij. Venyson with Furmenty.—Take whete and pyke it clene, and do it in a morter, an caste a lytel water þer-on; an stampe with a pestel tyl itPage 7 hole*. [Hull, lose the husks. ]; þan fan owt þe holys,*. [Hulls; husks. ] an put it in a potte, an let sethe tyl it breke; þan set yt douun, an sone after set it ouer þe fyre, an stere it wyl; an whan þow hast sothyn it wyl, put þer-inne swete mylke, an seþe it y-fere, an stere it wyl; and whan it is y-now, coloure it wyth safron, an salt it euene, and dresse it forth, & þin venyson in a-nother dyshe with fayre hot water.
.ix. Trype de Motoun.—Take þe pownche of a chepe, and make it clene, an caste it on a pot of boylyng water, an skyme it clene, an gader þe grece al a-way, an lat it boyle tyl it be tender; þan ley it on a fayre bord, an kyt it in smale pecys of the peny brede, an caste it on an erþen pot with strong brothe of bef or of moton; þanne take leuys of þe percely an hew hem þer-to, an let hem boyle to-gederys tyl þey byn tender, þan take powder of gyngere, and verious, þan take Safroun [supplied by ed.] *. [Added from A. ] an salt, and caste þer-to, an let boyle to-gederys, an serue in.
.x. Wardonys in syryp.—Take wardonys, an caste on a potte, and boyle hem till þey ben tender; þan take hem vp and pare hem, an kytte hem in to pecys*. [? ='in two pieces.' ]; take y-now of powder of canel, a good quantyte, an caste it on red wyne, an draw it þorw a straynour; caste sugre þer-to, an put it in [supplied by ed.] an erþen pot, an let it boyle: an þanne caste þe perys þer-to, an let boyle to-gederys, an whan þey haue boyle a whyle, take pouder of gyngere an caste þerto, an a lytil venegre, an a lytil safron; an loke þat it be poynaunt an dowcet.[leaf 7 bk.]
.xj. Froyde almoundys.—Take blake sugre, an cold water, an do hem to*. [ two.] in a fayre potte, an let hem boyle to-gedere, an salt it an skeme it clene, an let it kele; þan take almaundys, an blawnche hem clene, an stampe hem, an draw hem, with þe sugre water thikke y-now, in-to a fayre vessel: an yf [supplied by ed.] þe mylke be noȝt swete y-now, take whyte sugre an caste þer-to.
.xij. Fride Creme of Almaundys.—Take almaundys, an stampe hem, an draw it vp wyth a fyne thykke mylke, y-temperyd wyth clene water; throw hem on, an sette hem in þe fyre, an let boyle onys: þan tak hem a-down, an caste salt þer-on, an let hem reste a forlongwey*. [Other MS. forlange.] or to, an caste a lytyl sugre þer-to; an þan caste it on a fayre lynen clothe, fayre y-wasche an drye, an caste it al a-brode on þe clothe with a fayre ladel: an let þe clothe ben holdyn a-brode, an late all þe water vnder-nethe þe clothe be had a-way, an þanne gadere alle þe kreme in þe clothe, an let hongy on an pyn, and let þe water droppe owt to*. [ two.] or .iij. owrys; þan take it of þe pyn, an put it on a bolle of tre, and caste whyte sugre y-now þer-to, an a lytil salt; and ȝif itPage 8 wexe þikke, take swete wyn an put þer-to þat it be noȝt sene: and whan it is I-dressid in the maner of mortrewys, take red anys in comfyte, or þe leuys of borage, an sette hem on þe dysshe, an serue forth.
.xiij. Creme Boylede.—Take creme or mylke, & brede of paynemayn, or ellys of tendyr brede, an breke it on þe creme, or elles in þe mylke, an set it on þe fyre tyl it be warme hot; and þorw a straynour þrowe it, and put it in-to a fayre potte, an sette it on þe fyre, an stere euermore: an whan it is almost y-boylyd, take fayre ȝolkys of eyron, an draw hem þorw a straynowr, and caste hem þer-to, and let hem stonde ouer the fyre tyl it boyle almost, an till it be skylfully*. [reasonably.] þikke; þan [leaf 8.] caste a ladel-ful, or more or lasse, of boter þer-to, an a good quantite of whyte sugre, and a litel salt, an þan dresse it on a dysshe in maner of mortrewys.
.xiiij. Quystis Scune.—Take a pece of beef or of mutoun, and wyne and fayre water, and caste in-to a potte, an late hem boyle, an skeme it wyl an clene; þan take quystes, an stoppe hem wyth-in wyth hole pepyr, and marwe, an þan caste hem in-to þe potte, an ceuere wyl þe potte, an let hem stere ryȝth wyl to-gederys; an þan take powder gyngere, and a lytel verious an salt, and caste þer-to, an þanne serue hem forth in a fayre dysshe, a quyste or to in a dysshe, in þe maner of a potage: an whan þowe shalt serue hem forth, take a lytil of þe broth, an put on dysshe wyth quystys, an serue forth.
.xv. Bowres.—Take Pypis, Hertys, Nerys, Myltys, an Rybbys of the Swyne; or ellys take Mawlard, or Gees, an chop hem smal, and thanne parboyle hem in fayre water; an þan take it vp, and pyke it clene in-to a fayre potte, an caste þer-to ale y-now, & sawge an salt, and þan boyle it ryȝth wel; and þanne serue it forthe for a goode potage.
.xvj. Fylettys en Galentyne.—Take fayre porke, þe fore quarter, an take of þe skyne; an put þe porke on a fayre spete, an rost it half y-now; þan take it of, an smyte it in fayre pecys, & caste it on a fayre potte; þan take oynonys, and schrede hem, an pele hem (an pyle hem nowt to smale), an frye in a panne of fayre grece; þan caste hem in þe potte to þe porke; þan take gode broth of moton or of beef, an caste þer-to, an þan caste þer-to pouder pepyr, canel, clowys, an macys, an let hem boyle wyl to-gederys; þan tak fayre brede, an vynegre, an stepe þe brede with þe same brothe, an strayne it on blode, with ale, or ellys sawnderys, and [leaf 8 bk.] salt, an lat hym boyle y-now, an serue it forth.Page 9
.xvij. Garbage.—Take fayre garbagys of chykonys, as þe hed, þe fete, þe lyuerys, an þe gysowrys; washe hem clene, an caste hem in a fayre potte, an caste þer-to freysshe brothe of Beef or ellys of moton, an let it boyle; an a-lye it wyth brede, an ley on Pepir an Safroun, Maces, Clowys, an a lytil verious an salt, an serue forth in the maner as a Sewe.
.xviij. Pertrich stewyde.—Take fayre mary,*. [Marrow. No. 28, in Douce MS., has myȝty brothe. ] brothe of Beef or of Motoun, an whan it is wyl sothyn, take þe brothe owt of þe potte, an strayne it thorw a straynour, an put it on an erþen potte; þan take a gode quantyte of wyne, as þow it were half, an put þer-to; þan take þe pertryche, an stuffe hym wyth hole pepir, an merw,*. [Marrow. ] an than sewe þe ventys of þe pertriche, an take clowys an maces, & hole pepir, an caste it in-to þe potte, an let it boyle to-gederys; an whan þe pertryche is boylid y-now, take þe potte of þe fyre, an whan thou schalt serue hym forth, caste in-to þe potte powder gyngere, salt, safron, an serue forth.
.xix. Smale Byrdys y-stwyde.—Take smale byrdys, an pulle hem an drawe hem clene, an washe hem fayre, an schoppe of þe leggys, and frye hem in a panne of freysshe grece ryȝt wyl; þan ley hem on a fayre lynen clothe, an lette þe grece renne owt; þan take oynonys, an mynce hem smale, an frye hem on fayre freysshe grece, an caste hem on an erþen potte; þan take a gode porcyon of canel, an wyne, an draw þorw a straynoure, an caste in-to þe potte with þe oynonys; þan caste þe bryddys þer-to, an clowys, an maces, an a lytil quantyte of powder pepir þer-to, an lete hem boyle to-gederys y-now; þan caste þer-to whyte sugre, an powder gyngere, salt, safron, an serue it forth.
.xx. Papyns.—Take fayre Mylke an Flowre, an drawe it þorw a [leaf 9.] straynoure, an set it ouer þe fyre, an let it boyle a-whyle; þan take it owt an let it kele; þan take ȝolkys of eyroun y-draw þorwe a straynour, an caste þer-to; þan take sugre a gode quantyte, and caste þer-to, an a lytil salt, an sette it on þe fyre tyl it be sum-what þikke, but let it nowt boyle fullyche, an stere it wyl, an putte it on a dysshe alle a-brode, and serue forth rennyng.
.xxj. Blandissorye.—Take almaundys, an blawnche hem, an grynde hem in a morter, an tempere hem with freysshe broþe of capoun or of beef, an swete wyne; an ȝif it be lente or fyssday, take brothe of þe freysshe fysshe, an swete wyne, an boyle hem to-gederys a goode whyle; þenne take it up, an caste it on a fayre lynen cloþe þat is clene an drye, an draw under þe Page 10 cloþe, wyth a ladel, alle þe water þat þow may fynde, ryth as þow makyst cold creme; þanne take owt of the potte, an caste it in-to a fayre potte, an let it boyle; an þanne take brawn of Capoun, an tese it smal an bray it in [supplied by ed.] a morter: or ellys on a fyssday take Pyke or Elys, Codlyng or Haddok, an temper it with almaun mylke, an caste Sugre y-now þer-to; An þan caste hem in-to þe potte and lete hem boyle to-gederys a goode whyle: þenne take it owt of þe potte alle hote, an dresse it in a dysshe, as meni don cold creme, an sette þer-on Red Anys in comfyte, or ellys Allemaundys blaunchid, an þanne serue it forth for a goode potage.
.xxij. Venyson in Broth.—Take Rybbys of Venysoun, and wasshe hem clene in fayre water, an strayne þe same water þorw a straynoure in-to a potte, an caste þer-to Venysoun, also Percely, Sawge, powder Pepyr, Clowys, Maces, Vynegre, and a lytyl Red wyne caste þere-to; an þanne latte it boyle tyl it be y-now, & serue forth.
.xxiij. Nomblys of þe venyson.—Take þe Nombles of Venysoun, an cutte hem smal whyle þey ben raw; þan take Freysshe broþe, Watere, an Wyne, of eche a quantyte, an powder Pepir an Canel, and let hem [leaf 9 bk.] boyle to-gederys tyl it be almost y-now; An þenne caste powder Gyngere, an a lytil venegre an Salt, an sesyn it vp, an þanne serue it forth in þe maner of a gode potage.
.xxiiij. Drawyn grwel.—Take fayre water an lene Bef, an let hem boyle; an whan þe beef hath y-boylid, take it vp an pyke it, an lete it blede in-to a vessel, an þenne caste þe blode an þe Fleysshe in-to a potte; an þanne caste þer-to Otemele, Percely, & Sawge, an make þer-of an gode grwele; þen draw it þorw a straynowre, an putte it on a fayre potte, an let it boyle; þanne caste þer-to Salt; An ȝif it be nowt brown y-now, take a litil blode an caste þer-to or it be y-draw, an make it broun y-now, an serue it forth.
.xxv. Balloke Brothe.—Take Elys and fle hem, an kytte hem in gobouns, an caste hem in-to a fayre potte with fayre water; þan take Percely and Oynonys, an schrede hem to-gederys nowt to smal; take Clowes, Maces, an powder Pepyr, an caste þer-to a gode porcyon of wyne; þen take ȝest of New ale an caste þer-to, an let boyle: an when þe Elys byn wyl y-boylid, take fayre stokfysshe, an do a-way þe skyn, an caste þer-to, an let boyle a whyle; þen take Safroun and Salt, an a lytil Venegre, an caste þer-to, an serue forth.
.xxvj. Coleys.—Take a gode Capoun an boyle hem tendere, an pyke a-way Page 11 clene þe bonys an þe Skyn, an bray hym in a morter, an tempere hym wyth þe same brothe, an strayne hym þorw a straynoure; þenne take þe brawn an þe fleysshe, an a lytil whyte brede, an bray hem alle to-gederys in a morter; þen take þe lycowr of þe bonys, an þe skyn, an þe brothe þat þe Capoun was sothyn ynne, an with al tempere it, but nowt to þicke; þen put it in a potte, an let it be al hote, but let it boyle for no þing; an caste þer-to a litil powder of Gyngere, Sugre an Salt. An ȝif it be on a fyssheday, take Haddok, Pyke, Tenche, Reȝge, Codlynd, an pyke a-way þe bonys [leaf 10.] an tempere wyth almaunde mylke; an make it hot, an caste þer-to Sugre an Salt, an serue forth.
.xxvij. Soupes dorye.—Take gode almaunde mylke y-draw wyth wyn, an let hem boyle to-gederys, an caste þer-to Safroun an Salt; an þan take Paynemayn, an kytte it an toste it, an wete it in wyne, an ley it on a dysshe, an caste þe syrip þer-on. And þan make a dragge of powder Gyngere, Sugre, canel, Clowes, Maces, an caste þer-on When it is y-dressid, an serue þanne forth for a potage gode.
.xxviij. Soupes Jamberlayne.*. [Chamberlain.]—Take Wyne, Canel, an powder of Gyngere, an Sugre, an of eche a porcyoun, þan take a straynoure & hange it on a pynne, an caste ale þer-to, an let renne twyis or þryis throgh, tyl it renne clere; an þen take Paynemaynne an kyt it in maner of brewes, an toste it, an wete it in þe same lycowre, an ley it on a dysshe, an caste blawnche powder y-now þer-on; an þan caste þe same lycour vp-on þe same soppys, an [supplied by ed.] serue hem forth in maner of a potage.
.xxix. Lyode Soppes.—Take Mylke an boyle it, an þanne take ȝolkys of eyroun y-tryid fro þe whyte, an draw hem þorwe A straynoure, an caste hem in-to þe mylke, an sette it on þe fyre an hete it, but let it nowt boyle; an stere it wyl tyl it be somwhat þikke; þenne caste þer-to Salt & Sugre, an kytte fayre paynemaynnys in round soppys, an caste þe soppys þer-on, an serue it forth for a potage.
.xxx. Soupes dorroy.—Shere Oynonys, an frye hem in oyle; þanne take Wyne, an boyle with Oynonys, toste whyte Brede an do on a dysshe, an caste þer-on gode Almaunde Mylke, & temper it wyth wyne: þanne do þe dorry a-bowte, an messe it forth.[leaf 10 bk.]
.xxxj. Brawn en Peuerade.—Take Wyne an powder Canel, and draw it þorw a straynour, an sette it on þe fyre, and lette it boyle, an caste þer-to Clowes, Maces, an powder Pepyr; þan take smale Oynonys al hole, anPage 12 par-boyle hem in hot watere, an caste þer-to, and let hem boyle to-gederys; þan take Brawn, an lesshe it, but nowt to þinne. An ȝif it sowsyd be, lete it stepe a whyle in hot water tyl it be tendere, þan caste it to þe Sirip; þen take Sawnderys, an Vynegre, an caste þer-to, an lete it boyle alle to-gederys tyl it be y-now; þen take Gyngere, an caste þer-to, an so serue forth; but late it be nowt to þikke ne to þinne, but as potage shulde be.
.xxxij. Auter brawn en peuerade.—Take myghty brothe of Beef or of Capoun, an þenne take clene Freysshe Brawn, an sethe it, but not y-now; An ȝif it be Freysshe Brawn, roste it, but not I-now, an þan leche it in pecys, an caste it to þe brothe. An þanne take hoole Oynonys, & pylle hem, an þanne take Vynegre þer-to, and Canelle, and sette it on þe fyre, an draw yt þorw a straynoure, and caste þer-to; þen take Clowys, Maces, an powder Pepyr, an caste þer-to, and a lytil Saunderys, an sette it on þe fyre, an let boyle tylle þe Oynonys an þe Brawn ben euyne sothyn, an nowt to moche; þan take lykoure y-mad of Bred an Vinegre an Wyne, an sesyn it vp, an caste þer-to Saffroun to make þe coloure bryth, an Salt, an serue it forth.
.xxxiij. Oyle Soppys.—Take a gode quantyte of Oynonys, an mynse hem not to smale, an sethe in fayre Water: þan take hem vp, an take a gode quantite of Stale Ale, as .iij. galouns, an þer-to take a pynte of Oyle fryid, an caste þe Oynonys þer-to, an let boyle alle to-gederys a gode whyle; then caste þer-to Safroune, powder Pepyr, Sugre, an Salt, an serue forth alle hote as tostes, [leaf 11.] as in þe same maner for a Mawlard & of a capon, & hoc quœre.*. ['look for this; see this,' generally q.v.]
.xxxiv. Chardewardon.—Take Pere Wardonys, an sethe hem in Wyne or in fayre water; þan take an grynd in a morter, an drawe hem þorwe a straynoure wyth-owte ony lycoure, an put hem in a potte with Sugre and clarifiyd hony, an Canel y-now, an lete hem boyle; þan take it fro þe fyre, an let kele, an caste þer-to ȝolkys of Raw eyroun, tylle it be þikke; & caste þer-to pouder Gyngere y-now, an serue it in manere of Fysshe;*. [For Rys; see Douce MS. No. 53, and the end of this recipe. A. also reads fische. ] an ȝif if it be in lente, lef þe ȝolkys of Eyroun, & lat þe remenaunt boyle so longe tylle it be þikke, as þow it had be temperyd wyth þe ȝolkys, in þe maner of charde quynce; an so serue hem in maner of Rys.
.xxxv. Perys en Composte.—Take Wyne an Canel, & a gret dele of Whyte Sugre, an set it on þe fyre & hete it hote, but let it nowt boyle, an draw it þorwe a straynoure; þan take fayre Datys, an pyke owt þe stonys, an leche hem alle þinne, an caste þer-to; þanne take Wardonys, an pare hem and sethe hem, Page 13 an leche hem alle þinne, & caste þer-to in-to þe Syryppe: þanne take a lytil Sawnderys, and caste þer-to, an sette it on þe fyre; an ȝif þow hast charde quynce, caste þer-to in þe boyling, an loke þat it stonde wyl with Sugre, an wyl lyid wyth Canel, an caste Salt þer-to, an let it boyle; an þan caste yt on a treen vessel, & lat it kele, & serue forth.
.xxxvj. Vele, kede, or henne in Bokenade.—Take Vele, Kyde, or Henne, an boyle hem in fayre Water, or ellys in freysshe brothe, an smyte hem in pecys, an pyke hem clene; an þan draw þe same brothe þorwe a straynoure, an caste þer-to Percely, Sawge, Ysope, Maces, Clowys, an let boyle tyl þe flesshe be y-now; þan sette it from þe fyre, & a-lye it vp with raw ȝolkys of eyroun, & caste þer-to pouder Gyngere, Veriows, Safroun, & Salt, & þanne serue it forth for a gode mete.[leaf 11 bk.]
.xxxvij. Autre Vele en bokenade.—Take Vele, an Make it clene, and hakke it to gobettys, an sethe it; an take fat brothe, an temper vp þine Almaundys þat þou hast y-grounde, an lye it with Flowre of Rys, and do þer-to gode powder of Gyngere, & Galyngale, Canel, Maces, Quybybis, and Oynonys y-mynsyd, & Roysonys of coraunce, & coloure yt wyth Safroun, and put þer-to þin Vele, & serue forth.
.xxxviij. Storion in brothe.—Take fayre Freysshe Storgeoun, an choppe it in fayre water; þanne take it fro þe fyre, an strayne þe brothe þorw a straynoure in-to a potte, an pyke clene þe Fysshe, an caste þer to powder Pepir, Clowes, Maces, Canel; & þanne take fayre Brede, and stepe it in þe same lycowre, & caste þer-to, an let boyle to-gederys, & caste þen Safroun þer-to, Gyngere, an Salt, & Vynegre, & þanne serue it forth ynne.*. [i.e. into the dining-room. ]
.ixl.*. [i.e. i from xl. ] Oystres en grauey.—Take gode Mylke of Almaundys, an drawe it wyth Wyne an gode Fysshe broþe, an sette it on þe fyre, & let boyle; & caste þer-to Clowes, Maces, Sugre an powder Gyngere, an a fewe parboylid Oynonys y-mynsyd; þan take fayre Oystrys, & parboyle hem in fayre Water, & caste hem þer-to, an lete hem boyle to-gederys; & þanne serue hem forth.
.xl. Oystrys in grauy bastard.—Take grete Oystrys, an schale hem; an take þe water of þe Oystrys, & ale, an brede y-straynid, an þe water also, an put it on a potte, an Gyngere, Sugre, Saffron, powder pepir, and Salt, an let it boyle wyl; þen put yn þe Oystrys þer-to, and dresse it forth.
.xlj. Gelyne in dubbatte.—Take an Henne, and rost hure almoste y-now, an choppe hyre in fayre pecys, an caste her on a potte; an caste þer-to Freysshe broþe, & half Wyne, Clowes, Maces, Pepir, Canelle, an stepe it withPage 14 þe Same broþe, fayre brede & Vynegre: an whan it is y-now, serue it forth.[leaf 12.]
.xlij. Conyng, Mawlard, in gely or in cyuey.—Take Conynge, Hen, or Mawlard, and roste hem alle-most y-now, or ellys choppe hem, an frye hem in fayre Freysshe grece; an frye myncyd Oynenons, and caste alle in-to þe potte, & caste þer-to fayre Freysshe brothe, an half Wyne, Maces, Clowes, Powder pepir, Canelle; þan take fayre Brede, an wyth þe same brothe stepe, an draw it þorw a straynoure wyth vynegre; an whan it is wyl y-boylid, caste þe lycoure þer to, & powder Gyngere, & Salt, & sesyn it vp an serue forth.
.xliij. Mortrewes of Fysshe.—Take Gornard or Congere, a-fore þe navel wyth þe grece (for be-hynde þe navel he is hery*. [Hairy. ] of bonys), or Codlyng, þe lyuer an þe Spaune, an sethe it y-now in fayre Water, and pyke owt þe bonys, and grynde þe fysshe in a Morter, an temper it vp wyth Almaunde Mylke, an caste þer-to gratyd brede; þan take yt vp, an put it on a fayre potte, an let boyle; þan caste þer-to Sugre and Salt, an serue it forth as other Mortrewys. And loke þat þow caste Gyngere y-now a-boue.
.xliiij. Mortrewys de Fleyssh.—Take Porke, an seþe it wyl; þanne take it vppe and pulle a-way þe Swerde,*. [Rind, skin. ] an pyke owt þe bonys, an hakke it and grynd it smal; þenne take þe sylf brothe, & temper it with ale; þen take fayre gratyd brede, & do þer-to, an seþe it, an coloure it with Saffroun, & lye it with ȝolkys of eyroun, & make it euen Salt, & caste pouder Gyngere, a-bouyn on þe dysshe.
.xlv.--For to make Blawnche Perrye.—Take þe Whyte of the lekys, an seþe hem in a potte, an presse hem vp, & hacke hem smal on a bord. An nym gode Almaunde Mylke, an a lytil of Rys, an do alle þes to-gederys, an seþe an stere it wyl, an do þer-to Sugre or hony, an dresse it yn; þanne take powderd Elys, an seþe hem in fayre Water, and broyle hem, an kytte hem in long pecys. And ley .ij. or .iij. in a dysshe, and putte þin*. [Thine.] perrey in a-noþer dysshe, [leaf 12 bk.] an serue þe to dysshys to-gederys as Venysoun with Furmenty.
.xlvj. Poumes.—Take fayre buttys of Vele & hewe hem, and grynd hem in a morter, & wyth þe ȝolkys of eyroun, & with þe whyte of eyroun; an caste þer-to powder Pepyr, Canel, Gyngere, Clowys powþer, & datys y-mynced, Safroun, & raysonys of Coraunce, an sethe in a panne wyth fayre water, an let it boyle; þan wete þin handys in Raw eyroun, þan take it anPage 15 rolle it in þin hondys, smaller or gretter, as þow wolt haue it, an caste it in-to boyling water, an let boyle y-now; þan putte it on a Spete round, an lete hem rosty; þen take flowre an ȝolkys of eyroun, an þe whyte, an draw hem þorwe a straynowre, an caste þer-to pouder Gyngere, an make þin*. [Thine. ] bature grene with þe Ius of Percely, or Malwys, in tyme of ȝere Whete, an caste on þe pommys as þey turne a-boute, & serue forth.
.xlvij. Cawdelle Ferry.—Take ȝolkys of eyroun Raw, y-tryid fro the whyte; þan take gode wyne, and warme it on þe potte on a fayre Fyre, an caste þer-on ȝolkys, and stere it wyl, but let it nowt boyle tylle it be þikke; and caste þer-to Sugre, Safroun, & Salt, Maces, Gelofres, an Galyngale y-grounde smal, & flowre of Canelle; & whan þow dressyst yn, caste blanke pouder þer-on.
.xlviij. Tayloures.—Take a gode mylke of Almaundys y-draw with Wyne an Water, an caste hym in-to a potte, and caste gret Roysouns of corauns, Also mencyd Datys, Clowes, Maces, Pouder Pepir, Canel, Safroun, & a gode dele Salt, & let boyle a whyle; þan take it and ly*. [Lye; allay.] it wyth Flowre of Rys, or ellys with Brede y-gratyd, & caste þer-to Sugre, & serue forth lyke Mortrewys, & caste pouder of Gyngere a-boue y-now.
.xlix. Bryndons.—Take Wyn, & putte in a potte, an clarifiyd hony, an Saunderys, pepir, Safroun, Clowes, Maces, & Quybibys, & mynced Datys, Pynys and Roysonys of Corauns, & a lytil Vynegre, [leaf 13.] & sethe it on þe fyre; an sethe fygys in Wyne, & grynde hem, & draw hem þorw a straynoure, & caste þer-to, an lete hem boyle alle to-gederys; þan take fayre flowre, Safroun, Sugre, & Fayre Water, ande make þer-of cakys, and let hem be þinne Inow; þan kytte hem y lyke lechyngys,*. [long thin strips. ] an caste hem in fayre Oyle, and fry hem a lytil whyle; þanne take hem owt of þe panne, an caste in-to a vesselle with þe Syrippe, & so serue hem forth, þe bryndonys an þe Sirippe, in a dysshe; & let þe Sirippe be rennyng, & not to styf.
.l. A potage on fysshday.—Take an Make a styf Poshote of Milke an Ale; þan take & draw þe croddys þorw a straynoure wyth whyte Swete Wyne, or ellys Rochelle Wyne, & make it sum-what rennyng an sum-what stondyng, & put Sugre a gode quantyte þer-to, or hony, but nowt to moche; þan hete it a lytil, & serue it forth al a-brode in þe dysshys; an straw on Canel, & Gyngere, and ȝif þou [supplied by ed.] haue Blank powder, straw on and kepe it as whyte as yt may be, & þan serue forth.Page 16
.lj. Cawdelle de Almaunde.—Take Raw Almaundys, & grynde hem, an temper hem vp with gode ale, and a lytil Water, and draw it þorw a straynoure in-to a fayre potte, & late it boyle a whyle: & caste þer-to Safroun, Sugre, and Salt, & þan serue it forth al hotte in maner of potage.
.lij. Gyngaudre.—Take þe Lyuerys of Codlyngys, Haddok, Elys, or þe Hake hed, or Freysshe Mylweƚƚ hedys, þe Pouches, & þe Lyuerys, an sethe hem in fayre Water; þan take hem vp on a fayre bord, & mynce smal þe pouches; þan take gode freysshe brothe of Samoun, or Turbut, or of Elys, & cast þe mynced pouches þer-to, & pouder Pepyr, & let boyle; þan take þe brothe, þe pouches & þe lyuerys wer sodoun in, in a stipe*. [? meaning. ] or on fayre brede, & draw þorw a straynoure, & þan mynce þe lyuer in fayre pecys; & [leaf 13 bk.] whan þe pouches haue boylid, an þe licoure, caste þe leuer þer-to, an let boyle a whyle: þan caste þer-to þe lyuerys, Wyne, Venegre, Safroun, Salt, & late it boyle a whyle, and serue forth þat rennyng.
.Liij. Rapeye.—Take half Fygys & halfe Roysonys, and boyle hem in Wyne; þan bray hem in a morter, an draw wyth the same lycoure þorw a straynoure so þikke þat it be stondynge; þanne take Roysons of Corauns, Pynys, Clowys, Maces, Sugre of Siprys, an caste þer-to: þan putte it on a potte; þan take Saunderys a fewe, Pepir, Canel, an a litel Safroun; an ȝif it be noȝt stondyng, take a [supplied by ed.] lytil flowre of Amidons, an draw it þorw a straynwoure, an caste þer-to Salt, & serue forth stondyng.
.Liiij. Rapeye.—Take almaundys, an draw a gode mylke þer-of, and take Datys an mynce hem smal, an put þer-on y-now; take Raw Appelys, an pare hem and stampe hem, an drawe hem vppe with wyne, or with draf of Almaundys, or boþe; þan caste pouder of Gyngere, Canel, Maces, Clowes, & caste þer-on Sugre y-now; þan take a quantyte of flowre of Rys, an þrowe þer-on, & make it chargeaunt, an coloure it wyth Safroun, an with Saunderys, an serue forth; an strawe Canel a-boue.
.lv. Iuschelle of Fysshe.—Take fayre Frye of Pyke, and caste it raw on a morter, an caste þer-to gratid brede, an bray hem as smale as þow mayste; & ȝif it be to stondyng, caste þer-to Almaunde mylke, an bray hem to-gederys, an stere it to-gederys, & caste þer-to a littel Safroun & Salt, an whyte Sugre, an putte al in a fayre Treen bolle, & toyle*. [Twille in Douce MS. ] it to-gederys wyth þin hond, an loke þat it be noȝt to chargeaunt, but as a man may pore it out of þe bolle; and þan take a Chafoure or a panne, an caste þer-in fayre grauey of pyke or of Freysshe Samoun, y-draw þorw a straynoure, & settePage 17 [leaf 14.] it on þe fyre; þanne take fayre Percely an Sawge, an caste þer-to, an lat it boyle, an caste þer-to a lytil Safroun an Salt; and whan it hath y-boylid a whyle, stere it faste, an caste þe Stuffe þer-to, an stere it euermore; an whan alle is oute of þe bolle, caste a litil an a litil in-to þe chafoure, or þe panne; stere it soffter an sofftere, tylle it come to-gedere; þan gader it to-gederys with a ladelle or a Skymoure, softe, tille it be round to-gedere; þanne take it fro þe fyre, an sette þe vesselle on a fewe colys, an late it wexe styf be hys owne acord; þan serue forth.
.lvj. Charlette.—Take Mylke, an caste on a potte, with Salt and Safroun y-now; þan hewe fayre buttys of Calf or of Porke, noȝt to fatte, alle smal, an kaste þer-to; þan take Eyroun, þe whyte an the ȝolke, & draw þorw a straynoure; an whan þe lycoure ys in boyling, caste þer-to þin Eyroun and Ale, & styre it tylle it Crodde; þan presse it a lytil with a platere, an serue forth; saue, caste þer-on broþe of Beeff or of Capoun.
.lvij. Charlet a-forcyd ryally.—Take gode Mylke of Almaunde; take tender Porke, an hew it smal, an bray it on a morter; take eyroun, an draw þorw a cloþe; temper vppe þin flesshe þer-with, an caste on þe potte; take þe mylke, an sette it ouer þe fyre; sesyn it wyth Salt an Safroun caste þer-on; boyle it, an when yt komyth on hy, a-lye it with wyne, an sette it a-doun; take vppe an ley it on a cloþe, an presse it a lytil; ondo it a-ȝen, & caste þer-on pouder Gyngere, Galyngale, Sugre y-now; menge it to-gederys, presse it a-aȝen, seþe þe broþe wyl; take styf Almaunde mylke y-temperyd with Freysshe brothe, & caste þer-on Saffroun an Sugre y-now, an a lytil Salt, & boyle it, þan take and set it owt; leche now þin mete, & ley þer-of in a dysshe; take þe sewe, & ley a-boue; take Maces & Sugre, & caste þer-on, & serue forth.[leaf 14 bk.]
.lviij. Let lory.—Take Mylke, an sette it ouer þe fyre; take Salt & Safroun, an caste þer-to; take Eyroun, þe ȝolke an þe Whyte y-strainyd a lyte,*. [lyte = little.]& caste it þer-to; whan þe Mylke his skaldyng hote, caste þe stuf þer-to, an þenne stere yt tyll it crodde; and ȝif þou wolt haue it a-forsyd with lyȝt coste, Take Mylke, & make it skaldyng hote, & caste þer-to Raw ȝolkes of Eyroun, Sugre, pouder Gyngere, Clowes, Maces, an let not fully boyle; & so hote, dresse it forth, an ley it on þe crodde; & ȝif þou wolt a-forse it in maner of charlet, do it in fastyng dayis, & serue it forth.
.lix. Furmenty with purpaysse.—Make þin Furmenty in þe maner as I sayd be-fore, saue temper it vp with Almaunden, Mylke, & Sugre, & Safroun,Page 18 þan take þin Purpays as a Freysshe Samoun, & sethe it in fayre Water; & when he is I-sothe y-now, bawde it & leche it in fayre pecys, & serue wyth Furmenty in hote Water.
.lx. Trype of Turbut or of Codelynge.—Take þe Mawes of Turbut, Haddok, or Codelyng, & pyke hem clene, & skrape hem, & Wasshem clene, and parboyle hem in gode Freysshe broþe of Turbut or Samoun, or Pyke; þan kytte Percely smalle, & caste þer-to, & kytte þe Mawys of a peny brede, & caste alle togederys in-to a potte, & let it boyle to-gederys; & whan þey bin soþin tendyr, caste þer-to Safroun, & Salt, & Veryous, & pouder Gyngere, & serue forth.
.lxj. A goos in hogepotte.—Take a Goos, & make hure clene, & hacke hyre to gobettys, & put yn a potte, & Water to, & sethe to-gederys; þan take Pepir & Brennyd brede, or Blode y-boylyd, & grynd y-fere Gyngere & Galyngale & Comyn, & temper vppe with Ale, & putte it þer-to; & mynce Oynonys, & frye hem [leaf 15.] in freysshe grece, & do þer-to a porcyon of Wyne.
.lxij. Conyngys in graueye.—Take Conyngys, & make hem clene, & hakke hem in gobettys, & sethe hem, oþer larde hem & Rost hem; & þanne hakke hem, & take Almaundys, & grynde hem, & temper hem vppe with gode Freysshe brothe of Flesshe, & coloure it wyth Safroun, & do þer-to a porcyon of flowre of Rys, & do þer-to þen pouder Gyngere, Galyngale, Canel, Sugre, Clowys, Maces, & boyle it onys & seþe it; þen take þe Conyngys, & putte þer-on, & dresse it & serue it forth.
.lxiij. Harys in Cyueye.—Take Harys, & Fle hem, & make hem clene, an hacke hem in gobettys, & sethe hem in Water & Salt a lytylle; þan take Pepyr, an Safroun, an Brede, y-grounde y-fere, & temper it wyth Ale; þan take Oynonys & Percely, y-mynced smal to-gederys, & sethe hem be hem self, & afterward take & do þer-to a porcyon of Vynegre, & dresse in.
.lxiiij. Capoun in consewe.—Take a Capoun, & make hem*. [? for hym; but see p. 19, No. lxxij. ] clene, & sethe hym in Water, percely, Sauereye & Salt; & whan he his y-now, quarter hym; þan grynde Almaundys. & temper vppe wyth þat brothe of þe Capoun; or ellys take þe ȝolkys of Eyroun, & make it chargeaunt, & strayne þe Almaundys & boyle it; take Sugre a goode porcyoun, & do þer-yn; & when it ys y-boylid, ley þe Capoun in þe dysshe, & put þat Sew a-boue, & strawe þer-vppe-on Sugre, & send it yn with alman̛.
.lxv. Hennys in bruette.—Take þe hennys, & skalde hem, & ope hem, & wasshe hem clene, & smyte hem to gobettys, & sethe hem wyth fayre porke; Page 19 þan take Pepyr, Gyngere, & Brede, y-grounde y-fere, and temper it vppe with þe same brothe, or ale draft, & coloure it with Safroun, & seþe it to-gederys, & serue forth.
.lxvj. Bruette Sareson.—Take Almaundys & draw a gode mylke [leaf 15 bk.] & flowre of Rys, & Porke & Brawen of Capoun y-sode, or Hennys smale y-grounde, & boyle it y-fere, & do in-to þe mylke; & þan take pouder Gyngere, Sugre, & caste a-boue, an serue forth.
.lxvij. Bruet of Almaynne.—Take Almaundys, & draw a gode mylke þer-of with Water; take Capoun, Conyngys or Pertriches; smyte þe Capoun, or kede, or Chykonys, Conyngys: þe Pertriche shal ben hol: þan blaunche þe Fleyssh, an caste on þe mylke; take larde & mynce [supplied by ed.] it, & caste þer-to; take an mynce Oynonys & caste þer-to y-nowe, do Clowes & smal Roysonys þer-to; caste hol Safroun þer-to, þan do it to þe fyre, & stere it wyl; whan þe fleysshe ys y-now, sette it on þe fyre, an do þer-to Sugre y-now; take pouder Gyngere, Galyngale, Canel, & temper þe pouder wyth Vynegre, .& caste þer-to; sesyn it with salt, & serue forth.
.lxviij. Bruet of Almaynne in lente.—Take fyne þikke Mylke of Almaundys; take datys, an mynce hem smal þer-on; take Sugre y-nowe, & straw þer-on, & a lytil flowre of Rys; sylt,*. [? sprinkle.] & serue forth whyte, & loke þat it be rennyng.
.lxix. Whyte Mortrewes.—Take Almaunde Mylke & Floure of Rys, & boyle it y-fere; þenne take Capoun & Hennys, & sethe hem and bray hem as smal as þou may, & ly*. [Allay; mix. ] it with an Ey*. [Egg. ] or to, & also a-lye it vppe with þe mylke of Almaundys, & make hem chargeaunt as Mortrewes schuld be, & dresse hem forth, & caste Canel a-boue, or Gyngere. Blanke pouder is best.
.lxx. Fauntempere.—Take Almaunde Mylke, & Floure of Rys,.Sugre, an gode pouþer Gyngere, Galyngale, Canel, & gode Erbys, and stampe hem & [supplied by ed.] grynd hem þorw a cloþe, & caste þer-to, & boyle yt, an a-lye it wyth ȝolkys of Eyroun, & make it more boyle; þan take Maces, Quybibes, & Geloferys, & caste þer-to whan that þou schalt dresse it yn.[leaf 16.]
.lxxj. Murrey.—Take Porke an Vele, & sethe it, & grynd it, & draw it with þe self brothe; þen take bred y-gratyd, & pouder of Gyngere & of Galyngale, & Hony, an caste þer-to, & boyle it y-fere; & make it chargeaunt, & coloure it with Saunderys & serue forth.
.lxxij. Talbottys.—Take an Hare, an fle hem clene; þen take þe blode, & Brede, an Spycery, an grynde y-fere, & draw it vppe with þe brothe; Page 20 þan take Wyne or Ale, an cast þer-to, & make gobettys, & þanne serue it forth.
.lxxiij. Conyngys in cyveye.—Take Conyngys, an fle hem, & seþe hem, & make lyke þou woldyst make a sewe, saue alle-to-choppe hem, & caste Safroun & lyer þer-to, & Wyne.
.lxxiiij. Arbolettys.—Take Milke, Boter an Chese, & boyle in fere; þen take eyroun, & cast þer-to; þan take Percely & Sawge & hacke it smal, & take pouder Gyngere & Galyngale, and caste it þer-to, and þan serue it forth.
.lxxv. Spyneye.—Take þe Flowþerys of Hawthorun; boyle hem & presse hem, bray hem smal, temper hem vppe wyth Almaunde Milke, & lye it with Abyndoun*. [Amydon.] & Gratyd brede & flowre of Rys; take Sugre y-now & put þer-to, or Hony in defawte, & colowre it wyth þe same þat þe flowrys ben, & serue forth.
.lxxvj. Brasele.—Take Dace, Troutys, & Roche, an roste hem on a gredelle; þan seþe in Wyne, & caste Veryous þer-to, powder of Gyngere, & Galyngale, & dresse it yn.
.lxxvij. Crem de Coloure.—Take an make þicke Milke of Almaundys, & do it in a potte, & sethe it ouer þe fyre; þan take a fayre Canvas, an put it þer-on, & late renne out þe Water; þen take þe halfyndele, & put it in a pot of erþe; þen take the oþer halfyndele, & parte it in [supplied by ed.] to,*. [Two. ] & make þe half ȝelow, & do þer-yn Wyn, Sugre, Clowes, Maces, powder of Canelle; take [gap: reason: blank in MS.] & grynd a lytel in a morter; [leaf 16 bk.] þan temper it vppe wyth almaunde mylke, & do euery of hem in a potte, an loke þat it be y-like chargeaunt, & sette it ouer þe fyre, an boyle it a lytyl, an serue forth.
.lxxviij. Colouryd Sew with-owt fyre.—Take fowre pounde of Almaundys, & ley in Water ouer eue, an blanche hem, and on þe morwe grynde hem ryth wyl, an draw þer-of a þicke mylke; þan take Rys, and wasshem clene, an grynd hem wyl, & draw hem vppe wyth þe Mylke þorw a straynoure, an do it on a bolle, & parte it in þe vesselle, an do in al whyte Sugre, an euery vesselle Clowes, Maces, Quybibes, & pouder Canelle; An lete þat on party ben whyte, þat oþer ȝelow, & þat oþer grene with Percely; And ley of euery a leche*. [a strip.] in a dysshe, an loke þat Mylke be temperyd wyth wyne, an þatoþer with Rede wyn.
.lxxix. Apple Muse.—Take Appelys an sethe hem, an Serge*. [ Sift. ] hem þorwe a Sefe in-to a potte; þanne take Almaunde Mylke & Hony, an caste þer-to, anPage 21 gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in þe potte & lete hem sethe; & loke þat þou stere it wyl, & serue it forth.
.lxxx. Salomene.—Take gode Wyne, an gode pouder, & Brede y-ground, an sugre, an boyle it y-fere; þan take Trowtys, Rochys, Perchys, oþer Carpys, oþer alle þese y-fere, an make hem clene, & aftere roste hem on a Grydelle; þan hewe hem in gobettys: whan þey ben y-sothe, fry hem in oyle a lytil, þen caste in þe brwet; and whan þou dressist it, take Maces, Clowes, Quybibes, Gelofrys; an cast a-boue, & serue forth.
.lxxxj. Blaundysorye.—Take Almaunde Mylke, an flowre of Rys, and brawn of Capounys or of hennys, & pouder Gyngere, & boyle it y-fere, & make it chargeaunt; an whan þou dressest yn, nym Maces, Quybibes, & caste a-boue, & serue forth.[leaf 17.]
.lxxxij. Blamang.*. [(? Blamanger).]—Take Rys, an lese*. [pick. ] hem clene, & wasshe hem clene in flake Water, & þan sethe hem in Watere, & aftyrward in Almaunde Mylke, & do þer-to Brawn of þe Capoun aftyrward in-to a-noþer almaunde Mylke, an tese it smal sumdele with a pyn, an euer as it wolt caste*. [stick. ] þer-to, stere it wel; nym Sugre and caste þer-to, þen make it chargeaunt; þen take blawn-chyd Almaundys, an frye hem, an sette hem a-boue, whan þou seruyst ynne; & ȝif þou wolt, þou myȝte departe hem with a Cawdelle Ferry y-wreten*. [Written. ]before *. [[No. xlvij. p. 15, and cxxxix. p 31]], an þan serue forth.
.lxxxiij. Vyaund de cyprys bastarde.—Take gode wyne, & Sugre next Aftyrward, & caste to-gedere; þenne take whyte Gyngere, and Galyngale, & Canel fayre y-mynced; þen take Iuse of Percile & Flowre of Rys, & Brawn of Capoun & of Chykonnys I-grounde, & caste þer-to; An coloure it wyth Safroun & Saunderys, an a-ly it with ȝolkys of Eyroun, & make it chargeaunt; an whan þou dressest it yn, take Maces, Clowes, Quybibes, and straw a-boue, & serue forth.
.lxxxiiij. Vyaund de ciprys Ryalle.—Take þe to del*. [Two parts.] ȝolkys of eyron, þe þridde dele Hony; take Clowes & kutte hem; take Roysonys, tak brawn of Capoun, & hewe it smal; caste al in a potte, & lat boyle & stere it wyl; take wyne an boyle hem, & make a Syryppe; take of*. [off. ] þe potte al a-bowte, þer as it hangyth, & late it boyle wyl tille it be as chargeaunt as it may; take þin þombe*. [Thumb. ] & pylt*. [Put.] þer-on, & ȝif it cleuey, let it boyle, & ȝif it nowt, sette it owt a-non in a clen bolle, an wete þin bolle in þe Syrippe, and caste þin mete þer-on; & whan þow dressist þi mete, leche it & caste þin*. [Thy. ] Syryppe a-bouyn vppe-on, & serue forth.Page 22
.lxxxv. Gaylede.—Take Almaunde Mylke & Flowre of Rys, & do þer-to Sugre or Hony, & Powder Gyngere & Galyngale; þen take figys, [leaf 17 bk.] an kerue hem a-to, or Roysonys y-hole,*. [? unstoned. ] or hard Wastel y-dicyd*. [diced, cut into small squares. ] and coloure it with Saunderys, & sethe it & dresse hem yn.
.lxxxvj. Rys.—Take a porcyoun of Rys, & pyke hem clene, & sethe hem welle, & late hem kele; þen take gode Mylke of Almaundys & do þer-to, & seþe & stere hem wyl; & do þer-to Sugre an hony, & serue forth.
.lxxxvij. Maumenye ryalle.—Take Vernage, oþer strong Wyne of þe beste þat a man may fynde, an putte it on a potte, & caste þer-to a gode quantyte of pouder Canelle, & sette it on þe fyre, an ȝif it an hete; & þanne wrynge it soft þorw a straynoure, þat þe draf go nowt owte, & put on a fayre potte, & pyke fayre newe pynys, & wasshe hem clene in Wyn, & caste a gode quantyte þer-to, & take whyte Sugre þer-to, as moche as þe lycoure is, & caste þer-to; & draw a few Sawnderys wyth strong wyne þorwe a straynoure, an caste þer-to, & put alle In one [ on on ] potte, & caste þer-to Clowys, a gode quantyte, & sette it on þe fyre, & ȝif it a boyle; þen take Almaundys, & draw hem with mythty Wyne; & at þe firste boyle ly it vppe with Ale, & ȝif it a boyle, & sette it on þe fyre, and caste þer-to tesyd brawn, (of*. [In.] defaute of Pertriche or Capoun,) a gode quantyte of tryid Gyngere perase,*. [? meaning. ] & sesyn it vppe with pouder Gyngere, & Salt & Safroun; & ȝif it is to stondyng, a-ly it with Vernage or swete Wyne, & dresse it Flat with þe backe of a Sawcere in þe Vernage or myȝthty Wyne, & loke þat þou haue Sugre y-nowe, & serue forth hote.
.lxxxviij. Mammenye bastarde.—Take a potelle of Clarifiyd Hony, & a pounde of Pynys, & a pounde of Roysouns Coraunce, & a [supplied by ed.] pound of Saunderys, & pouder canelle, & .ij. galouns of Wyne or Ale, & a pound of Pepir, & caste alle on a potte, & skym yt; þan take .iij. pounde of Amyndons, & a galon of Wyne, & a gode galon of Venegre, & let stepe vp to-gederys, & draw þorw a straynoure; [leaf 18.] an whan þe potte boylith, caste þe lycoure þer-to, an lat it be alle stondyng; þan take pouder Gyngere, Salt & Safron, an sesyn it vppe, an serue alle flat on a dysshe, aƚƚ hote, an caste pouder Gyngere þer-on, an serue forth.
.lxxxix. Elys in Gauncelye.—Take Elys, an fle hem, & sethe hem in Water, an caste a lytil Salt þer-to; þan take Brede y-Skaldyd, an grynd it, an temper it with þe brothe an with Ale; þan take Pepir, Gyngere, an Safroune, an grynd alle y-fere; þan neme Oynonys, an Percely, an boyle Page 23 it in a possenet wel, þen caste alle to-gederys, an sethe y-fere & serue forth.
.lxxxx. Hennys in Gauncelye.—Take Hennys, an roste hem; take Mylke an Garleke, an grynd it, an do it in a panne, an hewe þin hennys þer-on with ȝolkys of eyron, an coloure it with Safroun an Mylke, an serue forth.
.lxxxxj. Vyolette.—Nym Almaunde Mylke, an flowre of Rys, and pouder Gyngere, Galyngale, Pepir, Datis, Fygys, & Rasonys y-corven, an coloure it with Safroun, an boyle it & make it chargeaunt; an whan þou dressyste, take þe flowres, an hew hem, an styre it þer-with; nyme þe braunchys with þe flowres, an sette a-boue and serue it Forth.
.lxxxxij. Oystrys in bruette.—Take an schene*. [for schele. ] Oystrys, an kepe þe water þat cometh of hem, an strayne it, an put it in a potte, & Ale þer-to, an a lytil brede þer-to; put Gyngere, Canel, Pouder of Pepir þer-to, Safroun an Salt; an whan it is y-now al-moste, putte on þin Oystrys: loke þat þey ben wyl y-wasshe for*. [on account of. ] þe schullys: & þan serue forth.
.lxxxxiij. Walkys*. [Whelks. ] in bruette.—Take Walkys [supplied by ed.] an sethe in Ale, þen pyke hem clene; þan wasshem in Water an Salt be hem-self, & fyrst wyth Ale & Salt, an do so whele þey ben slepyr*. [Slippery; slimy. ]; þen putte hem in [leaf 18 bk.] Vynegre, an ley Perceli a-boue, an serue ynne.
.lxxxxiiij. Tenche in bruette.—Take þe Tenche, an sethe hem & roste hem, an grynde Pepir an Safroun, Bred and Ale, & tempere wyth þe brothe, an boyle it; þen take þe Tenche y-rostyd, an ley hym on a chargeoure; þan ley on þe sewe a-boue.
.lxxxxv. Tenche in cyueye.—Take a tenche, an skalde hym, roste hym, grynde Pepir an Safroun, Brede an Ale, & melle it to-gederys; take Oynonys, hakke hem, an frye hem in Oyle, & do hem þer-to, and messe hem forth.
.lxxxxvj. Tenche in Sawce.—Take a tenche whan he is y-sothe, and ley him on a dysshe; take Percely & Oynonys, & mynce hem to-gederys; take pouder Pepir, & Canelle, & straw þer-on; take Vynegre, an caste Safroun þer-on, an coloure it, an serue it forth þanne alle colde.
.lxxxxvij. Chykonys in bruette.—Take an [supplied by ed.] Sethe Chykonys, & smyte hem to gobettys; þan take Pepir, Gyngere, an Brede y-grounde, & temper it vppe wyth þe self brothe, an with Ale; an coloure it with Safroun, an sethe an serue forth.
.lxxxxviij. Blamanger of Fyshe.—Take Rys, an sethe hem tylle they brekyn, & late hem kele; þan caste þer-to mylke of Almaundys; nym Page 24 Perche or Lopstere, & do þer-to, & melle it; þan nym Sugre with pouder Gyngere, & caste þer-to, & make it chargeaunt, and þan serue it forth.
.xxxxix. Sardeyneȝ.—Take Almaundys, & make a gode Mylke of Flowre of Rys, Safroun, Gyngere; Canelle, Maces, Quybibeȝ; grynd hem smal on a morter, & temper hem vppe with þe Mylke; þan take a fayre vesselle, & a fayre parte of Sugre, & boyle hem wyl, & rynsche þin dysshe alle a-bowte with-ynne with Sugre or oyle, an þan serue forth.[leaf 19.]
.C. Roseye.—Take Almaunde Mylke an flowre of Rys, & Sugre, an Safroun, an boyle hem y-fere; þan take Red Rosys, an grynd fayre in a morter with Almaunde mylke; þan take Loches, an toyle*. [Rub, cover. ] hem with [supplied by ed.] Flowre, an frye hem, & ley hem in dysshys; þan take gode pouder, and do in þe Sewe, & caste þe Sewe a-bouyn þe lochys, & serue forth.
.Cj. Eyron en poche.—Take Eyroun, breke hem, an sethe hem in hot Water; þan take hem Vppe as hole as þou may; þan take flowre, an melle with Mylke, & caste þer-to Sugre or Hony, & a lytel pouder Gyngere, an boyle alle y-fere, & coloure with Safroun; an ley þin Eyroun in dysshys, & caste þe Sewe a-boue, & caste on pouder y-now. Blawnche pouder ys best.
.Cij. Muskelys in bruette.—Take þe Muskelys whan þey ben y-sothe, & pyke owt þe Muskele of þe schulle, & pyke a-way ye here: þan take brede, an pepir & Safroun y-grounde, & temper it vp with þe brothe; & ȝif þou wolt, a-lye it with Wyne or with Ale, & serue forth.
.Ciij. Fygeye.—Take Fygys, an sethe hem tylle þey ben neysshe, þan bray hem tylle þey ben smal; þenne take hem vppe an putte hem in a potte, & Ale þer-to; þan take Bred y-gratyd, an Pyneȝ hole, & caste þer-to, & let boyle wyl; & atte þe dressoure, caste on pouder Canel y-now, & serue forth: & ȝif þow wolt colour yt in .iij. maners, þou myȝt, with Saunderys, Safroun, & of hym-self, and ley on pouder y-now, & serue forth.
.Ciiij. Bolas.—Take fayre Bolasse, wasshe hem clene, & in Wyne boyle hem þat þey be but skaldyd bywese, & boyle hem alle to pomppe,*. [Pulp. ] & draw hem þorw a straynoure, & a-lye hem with flowre of Rys, & make it chargeaunt, & do it to þe fyre, & boyl it; take it of, & do þer-to whyte Sugre, gyngere, Clowys, Maces, Canelle, & stere it wyl to-gederys: þanne take gode perys, [leaf 19 bk.] & sethe hem wel with þe Stalke, & sette hem to kele, & pare hem clene, and pyke owt þe corys; þan take datis, & wasshe hem clene, & pyke owt þe Stonys, & fylle hem fulle of blaunche poudere: þan take þe Page 25 Stalke of þe Perys, take þe Bolas, & ley .iij. lechys in a dysshe, & sette þin perys þer-yn.
.Cv. Lorey de Boolas.—Take Bolas, & seþe hem a lytil, & draw hem þorw a straynoure, & caste hem in a broþe; & do þer-to Brede y-gratyd, & boyle y-fere, & ȝolkys of eyroun y-swengyd, & a-lyid; take Canel, and Galyngale, Skemyd hony, & do þer-to, & sethe wyl, & serue forth.
.Cvj. Rapeye of Fleysshe.—Take lene Porke y-sode & y-grounde smalle, & tempere it vppe with þe self broþe, & do it in a potte, an caste þer-to a lytil honye, & boyle it tyl it be chargeaunt; & a-lye it wyth ȝolkys of Eyroun, & coloure it with Saunderys, & dresse forth, and pouder Marchaunt.
.Cvij. Sore Sengle.—Take Elys or Gurnard, & parte hem half in Wyne, & half in watere, in-to a potte; take Percely and Oynonys & hewe hem smalle; take Clowes or Maces & caste þer-on; take Safroun, & caste þer-to, & sette on þe fyre, & let boyle tylle it be y-now; þen sette it a-doun; take poudere Gyngere, Canelle, Galyngale, & temper it vppe with Wyne, & cast on þe potte & serue forth.
.Cviij. Prymerose.—Take oþer half-pound of Flowre of Rys, .iij. pound of Almaundys, half an vnce of hony & Safroune, & take þe flowre of þe Prymerose, & grynd hem, and temper hem vppe with Mylke of þe Almaundys, & do pouder Gyngere þer-on: boyle it, & plante þin skluce*. [viscous compound? ] with Rosys, & serue forth.
.Cix. Gelye de chare.—Take caluys fete, & skalde hem in fayre water, an make hem alle þe whyte. Also take howhys of [leaf 20.] Vele, & ley hem on water to soke out þe blode; þen take hem vppe, an lay hem on a fayre lynen cloþe, & lat þe water rennyn out of hem [supplied by ed.] ; þan Skore*. [Scour. ] a potte, & putte þe Fete & þe Howhys þer-on; þan take Whyte Wyne þat wolle hold coloure, & cast þer-to a porcyon, an non oþer lycoure, þat þe Fleysshe be ouer-wewyd*. [See other Cookery, No. 174, wese. ] withalle, & sette it on þe fyre, & boyle it, & Skeme it clene; an whan it is tendyr & boylid y-now, take vppe þe Fleyshe in-to a fayre bolle, & saue þe lycoure wyl; & loke þat þow haue fayre sydys of Pyggys, & fayre smal Chykenys wyl & clene skladdyd & drawe, & lat þe leggys an þe fete on, an waysshe hem in fayre water, & caste hem in þe fyrste brothe, an sethe it a-ȝen ouer þe fyre, & skeme it clene; lat a man euermore kepe it, an blow of þe grauy. An in cas þe lycoure wast*. [Waste. ] a-way, caste more of þe same wyne þer-to, & put þin honde þer-on; & ȝif þin hond waxe clammy, it is a syne of godenesse,Page 26 an let not þe Fleyshe be moche sothe,*. [boiled. ] þat it may bere kyttyng; þan take it vppe, & ley it on a fayre cloþe, & sette owt þe lycoure fro þe fyre, & put a few colys vnder-nethe þe vesselle þat þe lycoure is yn; þan take pouder of Pepir, a gode quantyte, & Safron, þat it haue a fayre Laumbere coloure, & a gode quantyte of Vynegre, & loke þat it be sauery of [supplied by ed.] Salt & of Vynegre, fayre of coloure of Safroun, & putte it on fayre lynen cloþe, & sette it vndernethe a fayre pewter dysshe, & lat it renne þorw þe cloþe so ofte tylle it renne clere: kytte fayre Rybbys of þe syde of þe Pygge, & lay ham on a dysshe, an pulle of þe lemys of þe Chykenys, eche fro oþer, & do a-way þe Skynne, & ley sum in a dysshe fayre y-chowchyd,*. [Y-couched; laid. ] & pore þin*. [Thine. ] gelye þer-on, & lay Almaundys þer-on, an Clowys, & paryd Gyngere, & serue forth.[leaf 20 bk.]
.Cx. Gelye de Fysshe.—Take newe Pykys, an draw hem, and smyte hem to pecys, & sethe in þe same lycoure þat þou doste Gelye of Fleysshe; an whan þey ben y-now, take Perchys and Tenchys, & seþe; & Elys, an kutte hem in fayre pecys, and waysshe hem, & putte hem in þe same lycoure, & loke þine lycoure be styf y-now; & ȝif it wolle notte cacche,*. [stick; see other Cookery, No. 174. ] take Soundys of watteryd Stokkefysshe, or ellys Skynnys, or Plays, an caste þer-to, & sethe ouer þe fyre, & skeme it wyl; & when it ys y-now, let nowt þe Fysshe breke; þenne take þe lycoure fro þe fyre, & do as þou dedyst be*. [By, with. ] þat oþer Gelye, saue, pylle þe Fysshe, & ley þer-off in dysshis, þat is, perche & suche; and Flowre hem, & serue forthe.
.Cxj. Tannye.—Take almaunde Mylke, & Sugre, an powdere Gyngere, & of Galyngale, & of Canelle, and Rede Wyne, & boyle y-fere: & þat is gode tannye.
.Cxij. Sturmye.—Take gode mylke of Almaundys y-drawe with wyne; take porke an hew it Smalle; do it on a Morter, and grynde it ryth smalle; þen caste it in þe same Mylke, & caste it on a potte; take Sawnderys & flowre of Rys; melle hem with þe Mylke, draw hem þorw a straynoure, & caste it in [supplied by ed.] a clene pot, loke þat it be chargeaunt y-now; take Sugre, an putte þer-on, & Hony; do it ouer þe fyre, & let it sethe a gret whyle; sture yt wyl; take Eyroun hard y-soþe, take þe whyte, & hew hem as smalle as þow myȝth, caste hem on þe potte; take Safroune & caste þer-to, with powder Gyngere, Canelle, Galyngale, Clowys, & loke þat þou haue powder y-now; caste it in þe potte, temper it with Vynegre; take Salt & do þer-to, menge hem wylle to-gederys, Make a Siryppe; þe .ij. dele schalle ben wyne, & þe .ij. dele Sugre or hony; boyle it & stere it, & Skeme it clene; þer-on wete [leaf 21.] þin dyssches, & serue forth.Page 27
.Cxiij. Bruette saake.—Take Capoun, skalde hem, draw hem, smyte hem to gobettys, Waysshe hem, do hem in a potte; þenne caste owt þe potte, waysshe hem a-ȝen on þe potte, & caste þer-to half wyne half Broþe; take Percely, Isope, Waysshe hem, & hew hem smal, & putte on þe potte þer þe Fleysshe is; caste þer-to Clowys, quybibes, Maces, Datys y-tallyd, hol Safroune; do it ouer þe fyre; take Canelle, Gyngere, tempere þin powajes with wyne; caste in-to þe potte Salt þer-to, hele*. [Cover. ] it, & whan it is y-now, serue it forth.
.Cxiiij. Tayleȝ.—Take a chargeaunt Mylke of Almaundys, an draw with wyne caste in to þe potte [deleted in MS]; take Fygys & Roysonys a gode porcyon, to make it chargeaunt, waysshe hem clene, & caste hem on a morter, grynd hem as small as þou myȝt, temper hem vppe with þin*. [Thine. ] Mylke, draw hem þorw a straynoure, also chargeauntly as þou myȝth; caste it in a clene potte, do it to þe fyre; take Datys y-taylid a-long, & do þer-to; take Flowre of Rys, & draw it þorw a straynoure, and caste þer-to, & lat it boyle tylle it be chargeaunt; sette it on þe fyre; take pouder Gyngere & Canelle, Galyngale; temper with Vynegre, & caste þer-to Sugre, or hony; caste þer-to, sesyn it vppe with Salt, & serue forth.
.Cxv. Quynade.—Take Quynces, & pare hem clene, caste hem on a potte, & caste þer-to water of Rosys; do it ouer þe fyre, & hele*. [Cover. ] it faste, & let it boyle a gode whyle tyl þey ben neysshe; & ȝif þey wol not ben neysshe, bray hem in a Morter smal, draw hem þorw a straynoure; take gode Mylke of Almandys, & caste in a potte & boyle it; take whyte Wyne & Vynegre, an caste þer-to þe Mylke, & let it stonde a whyle; take þan a clene canvas, & caste þe mylke vppe-on̛, & with a platere [leaf 21 bk.] stryke it of þe cloþe, & caste it on þe potte; gedyr vppe þe quynces, & caste to þe creme, & do it ouer þe fyre, & lat boyle; take a porcyon of pouder of Clowys, of Gyngere, of Graynys of Perys, of Euery a porcyon; take Sugre y-now, with Salt, & a party of Safroun, & alle menge to-gederys; & when þou dressyst forth, plante it with foyle of Syluer.
.Cxvj. Blaunche de ferry.—Take Almaundys, an draw þer-of an Chargeaunt Mylke; take Caponys & sethe hem; & whan þey ben y-now, take hem vppe, & ley hem on a fayre bord, & strype of þe Skyn, & draw out þe Brawn & hew hem smal; do hem on a Morter, & grynd hem smal; caste on a potte, & fayre whyte Salt, & boyle hem; & whan þey bey boylid, sette it out, & caste on whyte Wyne or Venegre, & make it quayle*. [Curdle.]; take a clene cloþe and lete it be tryid a-brode, & stryke it wyl vnder-nethe alle þe whyle þat þer wol auȝt out þer-of; þan caste Blaunche powder þer-on, or pouder GyngerePage 28 y-mellyd with Sugre; stryke it clene, take a newe Erþen potte, oþer a clene bolle, & caste þin mete þer-on, þer plantyng Anys in comfyte.
.Cxvij. Sauge.—Take Gyngere, Galyngale, Clowys, & grynde in a morter; þan take an handfulle of Sawge, & do þer-to, grynd wyl to-gederys; take Eyroun, & sethe hem harde, nym þe ȝolkys, grynde hem with þe Sawge & with þe spycis, & temper it vppe with Venegre or eysel, or with Alegere; take þe whyte of þe Eyroun, & sethe hem, & mynce hem smal, & caste þer-to; when it is y-temperyd, take Brawn of hennys or Fyssches, & ley on dysschys, & caste þin mete a-boue.
.Cxviij. Murreye.—Take Molberys, & wryng hem þorwe a cloþe; nym Vele, hew it, sethe it, grynd it smal, & caste þer-to; nym gode Spycery, Sugre, & caste þer-to; take Wastylbrede y-gratyd, [leaf 22.] and ȝolkys of Eyroun, & lye it vppe þer-with, & caste gode pouder a-boue y-now, & þan serue forth.
.Cxix. Vyaunde de cyprys in lente.—Take gode þikke mylke of Almaundys, & do it on a potte; & nyme þe Fleysshe*. [MS. Fysshe (? intentionally). ] of gode Crabbys, & gode Samoun, & bray it smal, & tempere yt vppe with þe forsayd mylke; boyle it, an lye it with floure of Rys or Amyndoun, an make it chargeaunt; when it ys y-boylid, do þer-to whyte Sugre, a gode quantyte of whyte Vernage Pimeȝ*. [? meaning. ]with þe wyne, Pome-garnade. Whan it is y-dressyd, straw a-boue þe grayne of Pome-garnade.
.Cxx. Whyte Mortrewys of Porke.—Take lene Porke, & boyle it; blaunche Almandys, & grynd hem, & temper vppe with þe brothe of þe porke, & lye hem vppe with þe Flowre of Rys, an lete boyle to-gederys, but loke þat þe porke be smal grounde y-now; caste þer-to Myncyd Almaundys y-fryid in freysshe grece; þen sesyn hem vppe alle flatte in a dysshe; þrow þer-to Sugre y-now & Salt; & atte þe dressoure, strawe þer-on pouder Gyngere y-mellyd with Almaundys.
.Cxxj. Rapeye.—Take Fygys & Roysonys, & grynd hem in a Mortere, & tempere hem vppe with Almaunde Mylke, & draw hem þorw a cloþe; þen take gode Spycys, & caste þer-to; take Perys, seþe hem & pare hem, & do a-way þe core, & bray hem in a mortere, & caste to þe oþer; take gode Wyne, & Blake Sugre or Hony, & caste þer-to a lytil, & let it boyle in fere; & whan þow dressyst yn, take Maces & Clowes, Quybibys & Graynys, & caste a-boue.
.Cxxij. A rede Morreye.—Take Molberys, and wrynge a gode hepe of hem þorw a cloþe; nym Vele, hew it & grynd it smal, & caste þer-to; nym gode Spycery an [supplied by ed.] Sugre, & caste þer- [leaf 22 bk.] to; take Wastilbrede & grate it, & ȝolkysPage 29 of Eyroun, & lye it vppe þer-with, & caste gode pouder of Spycery þer-an a-bouen; & þan serue it forth.
.Cxxiij. Strawberye.—Take Strawberys, & waysshe hem in tyme of ȝere in gode red wyne; þan strayne þorwe a cloþe, & do hem in a potte with gode Almaunde mylke, a-lay it with Amyndoun oþer with þe flowre of Rys, & make it chargeaunt and lat it boyle, and do þer-in Roysonys of coraunce, Safroun, Pepir, Sugre grete plente, pouder Gyngere, Canel, Galyngale; poynte it with Vynegre, & a lytil whyte grece put þer-to; coloure it with Alkenade, & droppe it a-bowte, plante it with þe graynys of Pome-garnad, & þan serue it forth.
.Cxxiiij. Chyryoun.—Take Chyryis, & pike out þe stonys, waysshe hem clene in wyne, þan wryng hem þorw a cloþe, & do it on a potte, & do þer-to whyte grece a quantyte, & a partye of Floure of Rys, & make it chargeaunt; do þer-to hwyte Hony or Sugre, poynte it with Venegre; A-force it with stronge pouder of Canelle & of Galyngale, & a-lye it with a grete porcyoun of ȝolkys of Eyroun̛; coloure it with Safroun or Saunderys; & whan þou seruyste in, plante it with Chyrioun, & serue forth.
.Cxxv. Vyolette.—Take Flourys of Vyolet, boyle hem, presse hem, bray hem smal, temper hem vppe with Almaunde mylke, or gode Cowe Mylke, a-lye it with Amyndoun or Flowre of Rys; take Sugre y-now, an putte þer-to, or hony in defaute; coloure it with þe same þat þe flowrys be on y-peyntid a-boue.
.Cxxvj. Rede Rose.—Take þe same, saue a-lye it with þe ȝolkys of eyroun, & forþer-more as vyolet.
.Cxxvij. Prymerose.—Ryȝth as vyolette.
.Cxxviij. Flowrys of hawþorn.—In þe same maner as vyolet.[leaf 23.]
.Cxxix. A potage on a Fysdaye.—Take an sethe an .ij. or .iij. Applys y-parede, & strayne hem þorw a straynoure, & Flowre of Rys þer-with; þan take þat whyte Wyne, & strayne it with-alle; þan loke þat it be nowt y-bounde to moche with þe Floure of Rys, þan ȝif it a-boyle; þen caste þer-to Saunderys & Safroun, & loke it be marbylle;*. [i.e. variegated. ] þan take Roysonys of corauns, & caste þer-on, & Almaundys y-schredyd þer-on y-nowe; & mynce Datys Smale, & caste þer-on, & a lytil Hony to make it dowcet, or ellys Sugre; þenne caste þer-to Maces & Clowys, Pepir, Canelle, Gyngere, & oþer spycery y-now; þen take Perys, & sethe hem a lytil; þen reke hem on þe colys tyl þey ben tendyr; þan smale schrede hem rounde; & a lytil or þou serue it in, þrow hem on þe potage, & so serue hem in almost flatte, noȝt Fullyche.
.Cxxx. Brewes in Lentyn.—Take a fewe Fygys, & seþe hem & draw hemPage 30 þorw a straynoure with Wyne; þen putte þer-to a lytil Hony; þen toste Brede, & Salte it; & so broune & rennyng as Brwes, serue hem in, & straw pouder Canelle y-now þer-on atte þe dressoure, & serue it forth.
.Cxxxj. A potage colde.—Take Wyne, & drawe a gode þikke Milke of Almaundys with Wyne, ȝif þou mayste; þen putte yt on a potte, caste þer-to Pouder Canelle & Gyngere & Saffroun; þen lat it boyle, & do it on a cloþe; & ȝif þou wolt, late hym ben in dyuers colourys, þat on whyte with-owte Spyces, & þat oþer ȝelow with Spicerye.
.Cxxxij. Sauke*. [Sauce. ] Sarsoun.—Take Almaundys, & blaunche hem, & frye hem in oyle oþer in grece, þan bray hem in a Mortere, & tempere hem with gode Almaunde mylke, & gode Wyne, & þen þe þrydde perty schal ben Sugre; & ȝif it be noȝt þikke y-nowe, a-lye it with Alkenade, & Florche*. [Flourish; garnish. ] it a-bouyn with Pome-garned, [leaf 23 bk.] & messe it; serue it forth.
.Cxxxiij. Rapeye.—Take Pykys or Tenchys, oþer freysshe Fysshe, & frye it in Oyle; þen nyme crustys of whyte brede, & Raysonys & Canelle, an bray it wyl in a mortere, & temper it vppe wyth gode wyne; þen coloure it with Canelle, or a litil Safroun: þan boyle it, & caste in hol Clowys & Quybibes, & do þe Fysshe in a dysshe, & þan serue forth.
.Cxxxiiij. Apple Moyle.—Nym Rys, an bray hem wyl, & temper hem with Almaunde mylke, & boyle it; & take Applys, & pare hem, an smal screde hem in mossellys; þrow on sugre y-now, & coloure it with Safroun, & caste þer-to gode pouder, & serue forth.
.Cxxxv. Applade Ryalle.—Take Applys, & seþe hem tylle þey ben tendyr, & þan lat hem kele; þen draw hem þorw a straynour; & on flesshe day caste þer-to gode fatte broþe of freysshe beef, an whyte grece, & Sugre, & Safroun, & gode pouder; & in a Fysshe day, take Almaunde mylke, & oyle of Olyff, & draw þer-vppe with-al a gode pouder, & serue forth. An for nede, draw it vppe with Wyne, & a lytil hony put þer-to for to make it þan dowcet; & serue it forth.
.Cxxxvj. A potage of Roysons.—Take Raysonys, & do a-way þe kyrnellys; & take a part of Applys, & do a-way þe corys, & þe pare,*. [? peel. ] & bray hem in a mortere, & temper hem with Almande Mylke, & melle hem with flowre of Rys, þat it be clene chargeaunt, & straw vppe-on pouder of Galyngale & of Gyngere, & serue it forth.
.Cxxxvij. Chykons in dropeye.—They schul ben fayre y-boylid in fayre watere tyl þey ben y-now, þen take hem fyrst, & choppe hem smal: & whanPage 31 þey ben y-now, tempere vppe a gode Almaunde mylke of þe same, & with Wyne: a-lye it with Amyndon, oþer with [leaf 24.] floure of Rys: þen take fayre freysshe grece, & putte Alkenade þer-to, & gader his coloure þer-of, & ley þe quarterys .v. or .vj. in a dysshe, as it wole come a-bowte, & Salt it atte þe dressoure, sprynge with a feþer or .ij. here & þere a-bowte þe dysshe; & ȝif þou lyst, put þer-on pouder of Gyngere, but noȝt a-boue, but in þe potage, & þan serue forth.
.Cxxxviij. Pumpes.—Take an sethe a gode gobet of Porke, & noȝt to lene, as tendyr as þou may; þan take hem vppe & choppe hem as smal as þou may; þan take clowes & Maces, & choppe forth with-alle, & Also choppe forth with Roysonys of coraunce; þan take hem & rolle hem as round as þou may, lyke to smale pelettys, a .ij. inches a-bowte, þan ley hem on a dysshe be hem selue; þan make a gode Almaunde mylke, & a lye it with floure of Rys, & lat it boyle wyl, but loke þat it be clene rennyng; & at þe dressoure, ley .v. pompys in a dysshe, & pore þin potage þer-on. An ȝif þou wolt, sette on euery pompe a flos campy*. [? field-flower. ] flour, & a-boue straw on Sugre y-now, & Maces: & serue hem forth. And sum men make þe pellettys of vele or Beeff, but porke ys beste & fayrest.
.Cxxxix. Caudel Ferry departyd with a blamanger.—Take Fleysshe of Capoun, or of Porke, & hakke hem smal, & do it in a mortere an bray it wyl, & temper it vppe with capoun broþe þat it be wyl chargeaunt; þan nym mylke of Almaundys, take ȝolkys of eyroun̛, & Safroun, & melle hem to-gederys þat it be ȝelow, & do þer-to pouder Canelle, & styke þer-on Clowis, Maces, & Quybibis, & serue forth [supplied by ed.] .
.Cxl. Egredouncye.—Take Porke or Beef, wheþer þe lykey, & leche it þinne þwerte; þen broyle it broun̛ a litel, & þen mynce it lyke Venyson; choppe it in sewe, þen caste it in [leaf 24 bk.] a potte & do þer-to Freyssh brothe; take Erbis, Oynonys, Percely & Sawge, & oþer gode erbis, þen lye it vppe with Brede; take Pepir & Safroun, pouder Canel, Vynegre, or Eysel Wyne, Broþe an Salt, & let ȝet*. [It. ] boyle to-gederys, tylle þey ben y-now, & þan serue it forth rennyng.
.Cxlj. Noteye.—Take a gret porcyoun of Haselle leuys, & grynd in a morter as smal as þou may, whyl þat þey ben ȝonge; take þan, & draw vppe a þrift Mylke of Almaundys y-blaunchyd, & temper it with Freysshe broþe; wryng out clene þe Ius of þe leuys; take Fleysshe of Porke or of Capoun, & grynd it smal, & temper it vppe with þe mylke, & caste it in a potte, & þe Ius þer-to, Page 32 do it ouer þe fyre & late it boyle; take flour of Rys, & a-lye it; take & caste Sugre y-now þer-to, & Vynegre a quantyte, & pouder Gyngere, & Safroun it wel, & Salt; take smal notys, & breke hem; take þe kyrnellys, & make hem whyte, & frye hem vppe in grece; plante þer-with þin mete & serue forth.
.Cxlij. Vyande Ryalle.—Nyme gode Mylke of Almaundys, & do it in a potte, & sette it ouer þe fyre, & styre it tyl it boyle almost; þen take flour of Rys & of þe selue Mylke, an draw it þorwe a straynoure, & so þer-with a-lye it tylle it be Chargeaunte, & stere it faste þat it crouste noȝt; þen take [gap: ] owte of grece, & caste it þorw a Skymoure, & colour þat Sewe þer-with; þan take Sugre in confyte, & caste in y-now; sesyn it with Salt & ley þre lechys in a dysshe, & caste Aneys in comfyte þer-on, & þanne serue forth.
.Cxliij. Lampreys in galentyn.—Take Brede, & stepe it with Wyne & Vynegre, & caste þer-to Canelle, & draw it þorw a straynoure, and do it in a potte, & caste pepir þer-to; þan take Smale Oynonys, mynce hem, frye hem in Oyle, & caste þer-to a fewe Saunderys, [leaf 25.] an let hem boyle a lytil; þen take þe lampronys & skalde hem with [gap: ] & hot watere, & sethe & boyle hem in a dysshe, & cast þe Sewe vppe-on, & serue forth for a potage.
.Cxliiij. Schyconys with þe bruesse.—Take halfe a dosyn Chykonys, & putte hem in-to a potte; þen putte þer-to a gode gobet of freysshe Beef, & lat hem boyle wyl; putte þer-to Percely, Sawge leuys, Sauerey, noȝt to smal hakkyd; putte þer-to Safroun y-now; þen kytte þin Brewes, & skalde hem with þe same broþe; Salt it wyl; & but þou haue Beef, take Motoun, but fyrste Stuffe þin chekons in þis wyse: take & seþe hard Eyroun, & take þe ȝolkys & choppe hem smal, & choppe þer-to Clowys, Maces, Hole Pepir, & Stuffe þin chekonys with-al; Also put hole gobettys & marye with ynne; Also þen dresse hem as a pertryche, & fayre coloure hem, & ley vppe-on þis browes, & serue in with Bakoun.
.Cxlv. Blaunche Perreye.—Take Pesyn, & waysshe hem clene, & þen take a gode quantyte of fyne leye, & putte it on a potte, & a lytil water þer-to; & whan þe ley is seþin hot, caste þe Pesyn þer-to, & þer late hem soke a gode whyle; þen take a quantyte of wollen cloþe, & rubbe hem, & þe holys*. [Hulls, shucks. ] wyl a-way; þenne take a seve or a wheterydoun, & ley þin pesyn þer-on, & go to þe water, & waysshe hem clene a-way þe holys, þen putte hem in a potte, & þey wyl alle to-falle with a lytil boylynge, to pereye, saue þe whyte Pepyn is þer-in, & þat is a gode syȝth; þen Salt hem, & serue hem forth.Page 33
.Cxlvj. Ryȝth so Caboges*. [ i.e. Cabbages in just the same way. ] Ben seruyd, saue men sayn it is gode Also to ley hem in a bagge ouernyȝth in rennyng streme of watere, & a-morwe sette vppe watere, & when þe water is skaldyng hot, þrow hem þer on, & hoole hem in þere wyse be-forsayd, & serue fortℏ.[leaf 25 bk.]
.Cxlvij. Brwes in lentyn.—Take Water & let boyle, and draw a lyer þer-to of Brede, of þe cromys, with wyne y-now; lete alle ben wyne almost; þen put þer-to hony a gode quantyte, þat it may ben dowcet, þan putte pouder Pepir þer-to, Clowys, Maces, and Saunderys, & Salt, & skalde þin*. [Thine. ] brewes tender, & serue forth.
.Cxlviij. Whyte Pesyn in grauey.—Take Whyte Pesyn, & hoole hem in þe maner as men don Caboges, or blaunche perry; þan sethe hem with Almaunde mylke vppe, putte þer-to Sugre y-now, & fryid Oynonys & Oyle, & serue forth.
.Cxlix. A Potage.—Take an sethe a fewe eyron̛ in red Wyne; þan take & draw hem þorw a straynoure with a gode mylke of Almaundys; þen caste þer-to Roysonys of Coraunce, Dates y-taylid, grete Roysonys, Pynes, pouder Pepir, Sawndrys, Clouys, Maces, Hony y-now, a lytil doucete, & Salt; þan bynde hym vppe flat with a lytyl flowre of Rys, & let hem ben Red with Saunderys, & serue hym in flatte; & ȝif þou wolt, in fleyssℏ tyme caste vele y-choppid þer-on, not to smale.
.Cl. Cawdel out of lente.—Take & make a gode mylke of Almaundys y-draw vppe with wyne of Red, whyte is beterre; ȝif it schal be whyte, þan strayne ȝolkys of Eyroun þer-to a fewe. Put þer-to Sugre & Salt, but Sugre y-now; þen when it begynnyth to boyle, sette it out, & almost flatte; serue it then forth, & euer kepe it as whyte as þou may, & at þe dressoure droppe Alkenade þer-on, & serue forth; & ȝif þou wylt haue hym chargeaunt, bynd hym vppe with fflour of [supplied by ed.] Rys, oþer with whetyn floure, it is no fors. And ȝif þou wolt, coloure hym with Safroun, & straw on pouder y-now, & Sugre y-now, & serue forth.
.Clj. Creme Bastarde.—Take þe whyte of Eyroun a grete hepe, & putte it on a panne ful of Mylke, & let yt boyle; [leaf 26.] þen sesyn it so with Salt an hony a lytel, þen lat hit kele, & draw it þorw a straynoure, an take fayre Cowe mylke an draw yt with-all, & seson it with Sugre, & loke þat it be poynant & doucet: & serue it forth for a potage, or for a gode Bakyn mete, wheder þat þou wolt.
.Clij. Capoun in Salome.—Take a Capoun & skalde hym, Roste hym, þenPage 34 take þikke Almaunde mylke, temper it wyth wyne Whyte oþer Red, take a lytyl Saunderys & a lytyl Safroun, & make it a marbyl coloure, & so atte þe dressoure þrow on hym in ye kychoun, & þrow þe Mylke a-boue, & þat is most commelyche, & serue forth.
.Cliij. Pompys.—Take Beef, Porke, or Vele, on of hem, & raw, alle to-choppe it atte þe dressoure, þan grynd hem in a morter as smal as þou may, þan caste þer-to Raw ȝolkys of Eyroun, wyn, an a lytil whyte sugre [supplied by ed.] : caste also þer-to pouder Pepyr, & Macys, Clowes, Quybibys, pouder Canelle, Synamoun̛, & Salt, & a lytil Safroun; þen take & make smale Pelettys round y-now, & loke þat þou haue a fayre potte of Freysshe broþe of bef or of Capoun, & euer þrow hem þer-on & lete hem sethe tyl þat þey ben y-now; þen take & draw vppe a þryfty mylke of Almaundys, with cold freysshe broþe of Bef, Vele, Moton̛, oþer Capoun, & a-lye it with floure of Rys & with Spycerye; & atte þe dressoure ley þes pelettys .v. or .vj. in a dysshe, & þen pore þin sewe aneward,*. [on it. ] & serue in, or ellys make a gode þryfty Syryppe & ley þin*. [Thine. ] pelettys atte þe dressoure þer-on, & þat is gode seruyse. [gap: ] *. [four blank pages follow. ]
.I. Brawn in comfyte.—Take Freysscℏ Brawn & sethe yt y-now, & pare it & grynde it in a mortere, & temper it with Almand mylke, & draw it þorw a straynoure in-to a potte, & caste þer-to Sugre y-now, & powder of Clowys, & let boyle; þen take floure of Canelle, & pouder of Gyngere; & þen take it out of þe potte, an putte it in a lynen cloþe & presse it, but lat it boyle so longe in þe potte tylle it be alle þikke; þan take it vppe & presse it on a cloþe, & þen leche it fayre with a knyff, but not to þinne; & þan ȝif þou wolt, þou myȝht take þe Rybbys of þe bore al bare, & chete*. [Set, see Douce MS. No. 48. ] hem enlongys þorw þe lechys, an so serue forth a leche or to in euery dysshe.
.ij. Blaunche Brawen.—Take Freysshe Braun, & mynce hem smal, & take gode þikke mylke of Almaundys y-blaunchyde, & putte alle in-to a potte, & Sugre, & lat boyle alle to-gederys tyl it be ryȝt styffe; þen caste it vppe, & caste it in a fayre cold basyn, & lette it stonde þer-in tyl it be cold; & þen leche .ij. or .iij. in a dysshe, & serue forth.
.iij. Pynade.—Take Hony & gode pouder Gyngere, & Galyngale, & Canelle, Pouder pepir, & graynys of parys, & boyle y-fere; þan take kyrnelys of Pynotys & caste þer-to; & take chyconys y-soþe, & hew hem in grece, & Page 35 caste þer-to, & lat seþe y-fere; & þen lat droppe þer-of on a knyf; & ȝif it cleuyth & wexyth hard, it ys y-now; & þen putte it on a chargere tyl it be cold, & mace*. [A. make. ] lechys, & serue with oþer metys; & ȝif þou wolt make it in spycery, þen putte non chykonys þer-to.
.iiij. Gyngerbrede.—Take a quart of hony, & sethe it, & skeme it clene; take Safroun, pouder Pepir, & þrow þer-on; take gratyd Brede, & make it so chargeaunt*. [stiff. ] þat it wol be y-lechyd; þen take pouder Canelle, & straw þer-on y-now; þen make yt [leaf 28.] square, lyke as þou wolt leche yt; take when þou lechyst hyt, an caste Box leves a-bouyn, y-stykyd þer-on, on clowys. And ȝif þou wolt haue it Red, coloure it with Saunderys y-now.
.v. Leche lumbarde.—Take Datys, an do a-way þe stonys, & sethe in swete Wyne; take hem vppe, an grynd hem in a mortere; draw vppe þorw a straynoure with a lytyl whyte Wyne & Sugre, And caste hem on a potte, & lete boyle tylle it be styff; þen take yt vppe, & ley it on a borde; þan take pouder of Gyngere & Canelle, & wryng it, & molde it to-gederys in þin hondys, & make it so styf þat it wolle be lechyd; & ȝif it be noȝt styf y-nowe, take hard ȝolkys of Eyron̛ & kreme*. [Crimme; crumble. ] þer-on, or ellys grated brede, & make it þicke y-now; þen take clareye, & caste þer-on in maner of a Syryppe, when þou shalt serue it forth.
.vj. Auter maner leche lumbarde.—Take fayre Hony, and clarifi yt on þe fyre tylle it wexe hard; þen take hard ȝolkys of Eyroun, & kryme4 a gode quantyte þer-to, tyl it be styf y-now; an þenne take it vppe, & ley it on a borde; þen take fayre gratyd Brede, & pouder pepir, & molde it to-gederys with þine hondys, tylle it be so styf þat it wole ben lechyd; þan leche it; þen take wyne & pouder Gyngere, Canelle, & a lytil claryfyid hony, & late renne þorw a straynour, & caste þis Syryp þer-on, when þou shalt serue it out, instede of Clerye.
.vij. Soupes of Salomere.—Take boylid Porke, & hew yt an grynd it; þen take cowe Mylke, & Eyroun y-swonge, & Safroun, & mynce Percely bladys, & caste þer-to, & let boyle alle y-fere; & dresse vppe-on a cloþe, & kerue þer-of smal lechys, & do hem in a dysshe; þen take almaunde mylke & flowre of Rys, and Sugre an Safroun, & boyle it alle y-fere; þen caste þin*. [Thine. ]sewe on þin*. [Thine. ] lechys, & serue forth alle hote.[leaf 28 bk.]
.viij. Lette lardes.—Take kowe mylke, & do þer-to Eyroun y-swonge; þan take ryȝt fatte Porke y-sothe, & hew it smalle, & sethe it; take pouder Gyngere, Galyngale, or Pepir; caste þer-to, colour it wyth Safroun, & caste Page 36 all þese to-gederys, & boyle it, & gadre þe croddes to hepe with-al; þen take vppe þe croddys to hepe with Ale, & presse hem on a cloþe; þan kerue þer-of lechys, & Roste it on a gredyre, & strawe Sugre y-now alle a-bowte; & ȝif þou wolt make þat on syde Rede, an þat oþer ȝelow, Take Pannes, & make as I haue sayd, & coloure þat on panne with Saunderys, an þat other with Saffroune, an ley on a cloþe to-gederys, þe Rede fyrste on þe cloþe, an lat [supplied by ed.] þe ȝelow be abouyn þe Rede, & presse hem to-gederys, & that on syde wol ben rede, & þat oþer ȝelow. An ȝif þow wolt haue it Motley, take þre pottys, & make letlardys in eche, & coloure þat on with Saunderys, & þat oþer wyth Safroune, & þe þrydde on a-nother degre, so þat þey ben dyuerse; an when þey boyle, caste al to-gederys in-to on, an stere hem a-bowte with þin hond, & þan presse hem, and he wol be Motley whan he ys lechyd.
.ix. Mange Moleynne.—Take Almaundys, an blaunche hem, an draw þorw a straynoure a þicke mylke in-to an potte; þan take brawn of a Capoun, an hew it smalle, an do it in a potte, an lye it with Floure of Rys; an do þer-to whyte grece, & sethe alle to-gederys; an when it is y-sothe, take vppe of þe fyre, & do þer-in Sugre y-now; þen take blaunchyd Almaundys, & frye hem, & ley .iij. lechys on a dysshe, & on euery leche prycke .iij. Almaundys; an þan serue it forth.
.x. Vyaund de leche.—Take whyte Wyne a god quantite, [leaf 29.] an putte it on a potte; þen putte þer-to raw ȝolkys of eyroun y-tryid, & pouder of clowys, & pouder canel y-now, an Safroun y-now; þan lat it boyle tyl it be ryȝth chargeaunte, an þen sette it doun; & take an sette ouer a panne of cowe milke, & þrow Saunderys y-nowe þer-on; þen make a styf poshote*. [Posset. ] of Ale; þen take þe croddys, an lat it honge on a pyn in a cloþe, an lat it cleue euer þerueowt;*. [Throughout? ]þen take þe cawdel forsayd, & melle hem to-gederys in a cloþe, with þe poshotte;*. [Posset. ] þen put þer-on Sugre, Canel, pouder Gyngere y-now; presse hem vp sware,*. [Square. ] an leche it, & serue it forth.
.xj. Vyaund leche.—Take cowe Mylke, & set it ouer þe fyre, & þrow þer-on Saunderys, & make a styf poshotte of Ale; þan hang þe croddys þer-of in a pynne, in a fayre cloþe, and lat it ouer-renne; þan take it & put hony þer-to, & melle it y-fere; þen feche þe croddys of þe deye,*. [Dairymaid. ] & melle hem to-gederys, & lay it on a chesefatte or it be torne, .iij. fold or iiij. fold, in lynen cloþe, & salt it, & leche it; & þanne serue it forth.
.xij. Vyaund leche.—Take Eyroun, þe whyte & þe ȝolke, and caste hem in a morter, an breke hem wyl; þan take cowe mylke & caste þer-to, & menge Page 37 hem wyl to-gederys; þan put al in a panne, & lat boyle; & with ale make it to a poshotte; þen hange þe croddys in a pynne, & let it ouer-renne; melle þe croddys with hony; þen take þe bladys of Barlyche, or of Percely, & stampe hem, & wrynge þorw a cloþe; & so alle þe grene, melle it a-mong þe croddys; þenne take þe cruddys þat comen fro þe deye, melle hem to-gederys, presse hem, & serue hem forth; an þe coloure wyl ben þan Motley.
.xiij. Vyaund leche.—Take a gode quantyte of Brawn, an Hony, & a lytil brede, & let sethe to-gederys pouder Pepir, Clowys, [leaf 29 bk.] Maces, an Safroun, & draw it þorwe a straynoure, & chafe it a litel, & caste it in fayre dysshis, an let it kele, & þan serue forth.
.xiiij. Vyaunde leche.—Take Hony a gode quantite; þen take pouder Pepir, & Safroun, & Canel, & caste þer-to; & þen caste it on a dysshe, & let it kele, & serue forth.
.xv. Storioun*. [Sturgeon. ] leche.—Take an howe*. [Hock. ] of vele, & let boyle, butte fyrst late hym ben stepid .ij. or .iij. owrys in clene Water to soke out þe blode, & whan it is tender y-sothe, take hym vppe as fast as þou may; þan take harde ȝolkys of Eyroun redy sothe, & caste also þer-to, & pouder Pepir y-now, & also choppe a-mong þe ȝynes*. [Sinews. ] of þe fete clene y-pikyd, & a lytil Salt, nowt to moche, & presse hem on a clowte tyl a-morwe*. [To-morrow. ]; þan leche it, & lay hem in dysshis, an pore þer-on [supplied by ed.] a quantyte of Venegre, & Pepir, & Percely, & Oynonys smal mencyd, & serue forth.
.xvj. Chare de wardoun leche.—Take Perys, & seþe ham, & Pike ham & stampe ham, & draw hem þorw a straynoure, & lye it with Bastard; þen caste hem in-to a potte, & Safroun with-al, and boyle with Maces, Clowes, pouder Canel, Quibibes, & a litel pouder Pepir, & Rolle hem vppe with Brede, þe cromes with-in þin hondys, & serue forth.
.xvij. Vyaund leche [supplied by ed.] .—Take calfes fete an hepe, & lat stepe in cold watere; þen boyle hem smal; þan take þe broþe & gode Milke of Almaundys, & choppe þe Syneys*. [Sinews. ] in-to þe same milk rythte smal; þan boyle it ouer þe fyre, & coloure it with Saunderys, & put Sugre y-now in-to þe potte; & ȝif þou wolt haue hym of .ij. colour, þan take an coloure but half with Saunderys, & caste þat oþere half in a dysshe, & lat it kele; & whan it is cold, þen þat is y-colouryd with Saunderys, het it, & euene*. [Euenly. ] melle it hote; caste hem a-bouyn þe oþer, & lat kele, an þan serue forth. Than take Sugre, a quantyte [leaf 30.] of swete Wyne, & Blaunche pouder þer-on, & make Sawce þer-of; And so colde, ley it in þe dysshis, be-helyd,*. [Covered. ] & serue forth.Page 38
.xviij. Vyaund leche.—Take a Tenche, an steue hym in a potte with Wyne; when he is y-now, pyke owt þe bonys, take an stampe hem in a morter; þen take a lytil of þicke Almaunde mylke, & putte þer-to; þen take hem vppe, & putte hem in þe broþe forsayde, þat it was y-soþe in, & þat y-straynid; caste þer-to Maces, Clowes, pouder Pepir, & Pouder Canelle; þan caste Safron þer-to; þen caste him in a dysshe, & lat hem kele; þen put Vynegre, pouder Gyngere, Canel y-now in ye botmond*. [ Bottom. ] þer-of, vnneþe y-helyd.*. [Scarcely covered. ]
.xix. Pome dorres.—Take Fylettys of Raw porke, & grynd hem wyl; do Salt and [supplied by ed.] pouder Pepir þer-to; þan take þe Whyte of the Eyroun and [supplied by ed.] þrow þer-to, & make hem so hard þat þey mow ben Rosted on a Spete; make hem round as an Appil: make fyre with-owte smoke; þen take Almaunde mylke, & y-bontyd*. [Bolted, sifted. ] flour, do hem to-gederys; take Sugre, & putte in þin*. [Thine. ] bature; þen dore hem with sum grene þing, percely or ȝolkys of Eyroun, to-geder, þat þey ben grene; & be wyl war þat þey ben nowt Browne; & sum men boyle hem in freysshe broþ or þey ben spetid; & whan þey ben so boylid, þen þey must ben sette an kelid, & þan Spete hem, & dore hem with ȝolkys of Eyroun y-mengyd with þe Ius of haselle leuys.
.xx. Yrchouns.—Take Piggis mawys, & skalde hem wel; take groundyn Porke, & knede it with Spicerye, with pouder Gyngere, & Salt & Sugre; do it on þe mawe, but fille it nowt to fulle; þen sewe hem with a fayre þrede, & putte hem in a Spete as men don piggys; take blaunchid Almaundys, & kerf hem long, smal, & scharpe, & frye hem in grece & sugre; take a litel prycke, & prykke þe yrchons, An putte in þe holes þe Almaundys, every hole half, & eche fro oþer; ley hem þen to þe fyre; when þey ben rostid, dore hem sum wyth [leaf 30 bk.] Whete Flowre, & mylke of Almaundys, sum grene, sum blake with Blode, & lat hem nowt browne to moche, & serue forth.
.xxj. An Entrayle.—Take a chepis wombe; take Polettys y-rostyd, & hew hem; þen take Porke, chese, & Spicery, & do it on a morter, & grynd alle y-fere; þen take it vppe with Eyroun y-swonge, & do in þe wombe, & Salt, & seþe hem tyl he be y-nowe, & serue forth.
.xxij. For to make floure Rys.—Take Rys, an lese hem clene; þen drow hem wyl in þe Sonne, þat þey ben drye; þan bray hem smal y-now; & þerow a crees bunte syfte hem, & for defaute of a bonte, take a Renge.*. [Ring strainer. ]
.xxiij. Pome-Garnez.—Take lene Raw Porke, & lene raw Flesshe of hennys, & raw eyroun, & rent þe flesshe fro þe bonys, & hew it smal; take Page 39 þanne Salt, Gyngere, & Safroun, Salt, Galyngale, þer-of y-now, & caste it in a morter, & bray it smal; take þan þin fleysshe, & caste it in-to þat morter to þe Spycery, & þat it be wyl y-grounde; þanne make þer-of pelettys, as it were Applys, be-twene þin hondys; loke þou haue a fayre panne sething ouere þe fyre, & do þer-on þin pelettys, & late hem nowt sethe to swythe, & þan lat hem kele; & whan þey ben cold, ȝif hem a fayre spete of haselle, & be-twyn euery, loke þer be an ynche, & lay hem to þe fyre: & þan make þin baturys, þe on grene, & þat oþer ȝelow; þe grene of Percely.
.xxiiij. Waffres.—Take þe Wombe of A luce, & seþe here wyl, & do it on a morter, & tender chese þer-to, grynde hem y-fere; þan take flowre an whyte of Eyroun & bete to-gedere, þen take Sugre an pouder of Gyngere, & do al to-gederys, & loke þat þin Eyroun ben hote, & ley þer-on of þin paste, & þan make þin waffrys, & serue yn.[leaf 31.]
.xxv. Hagws of a schepe.—Take þe Roppis*. [Guts. ] with þe talour,*. [Tallow; fat. ] & parboyle hem; þan hakke hem smal; grynd pepir, & Safroun, & brede, & ȝolkys of Eyroun, & Raw kreme or swete Mylke: do al to-gederys, & do in þe grete wombe of þe Schepe, þat is, the mawe; & þan seþe hym an serue forth ynne.
xxvj. Frawnchemyle.—Nym Eyroun with þe whyte, & gratid Brede, & chepis talow, Also grete as dyse; nym Pepir, Safroun, & grynd alle to-gederys, & do in þe wombe of þe chepe, þat is, þe mawe; & seþe hem wyl, & serue forth.
xxvij. Appraylere.—Take þe fleysshe of þe lene Porke, & seþe it wel: & whan it is soþe, hew it smal; nym þan Safroun, Gyngere, Canel, Salt, Galyngale, old chese, myid*. [Crumbed. ] Brede, & bray it smal on a morter; caste þin*. [Thine. ]fleysshe in to þe spicery, & loke þat it be wil y-ground, & temper it vppe with raw Eyroun; þan take a longe Pecher, al a-bowte ouer alle þat it be ransched;*. [Rinsed. ] þan held*. [Cast. ] out þin grece, & fulle þi Pechir of þin farsure, & take a pese of fayre Canneuas, & doble it as moche as þou may ceuyr þe mouþe with-al, & bynd it fast a-bowte þe berde,*. [Rim. ] & caste hym to seþe with þin grete Fleysshe, in lede oþer in Cauderoun, for it be wyl soþin; take þen vppe þin Pecher, & breke it, an saf þin farsure; & haue a fayre broche, & broche it þorw, & lay it to þe fyre; & þan haue a gode Bature of Spicerye, Safroun, Galyngale, Canel, & þer-of y-now, & flowre, & grynd smal in a morter, & temper it vp with raw Eyroun, & do þer-to Sugre of Alisaunder*. [Alexandria. ] y-now; & euer as it dryit, baste it with bature, & sette forth in seruyce.Page 40
.xxviij. Cokyntryce.—Take a Capoun, & skald hym, & draw hem clene, & smyte hem a-to in þe waste ouerþwart; take a Pigge, & skald hym, & draw hym in þe same maner, & smyte hem also in þe waste; take a nedyl & a þrede, & sewe þe fore partye of the [leaf 31 bk.] Capoun to þe After parti of þe Pygge; & þe fore partye of þe Pigge, to þe hynder party of þe Capoun, & þan stuffe hem as þou stuffyst a Pigge; putte hem on a spete, & Roste hym: & whan he is y-now, dore hem with ȝolkys of Eyroun, & pouder Gyngere & Safroun, þenne wyth þe Ius of Percely with-owte; & þan serue it forth for a ryal mete.
.xxix. Milke Rostys.—Take swete Mylke, an do it in a panne; take Eyroun with alle þe whyte, & swenge hem, & caste þer-to; colour it with Safroun, & boyle it so þat it wexe þikke; þan draw it þorw a straynoure, & nym that leuyth,*. [Take what remains. ] & presse it: & whan it is cold, larde it, & schere on schevres,*. [Shivers; thin strips. ] & roste it on a Gredelle, & serue forth [supplied by ed.] .
.xxx. Alows de Beef or de Motoun.—Take fayre Bef of þe quyschons,*. [Cushions. ] & motoun of þe bottes, & kytte in þe maner of Stekys; þan take raw Percely, & Oynonys smal y-scredde, & ȝolkys of Eyroun soþe hard, & Marow or swette, & hew alle þes to-geder smal; þan caste þer-on poudere of Gyngere & Saffroun, & tolle hem to-gederys with þin hond, & lay hem on þe Stekys al a-brode, & caste Salt þer-to; þen rolle to-gederys, & putte hem on a round spete, & roste hem til þey ben y-now; þan lay hem in a dysshe, & pore þer-on Vynegre & a lityl verious, & pouder Pepir þer-on y-now, & Gyngere, & Canelle, & a fewe ȝolkys of hard Eyroun y-kremyd þer-on; & serue forth.
.xxxj. To make Stekys of venson̛ or bef.—Take Venyson or Bef, & leche & gredyl it vp broun; þen take Vynegre & a litel verious, & a lytil Wyne, & putte pouder perpir þer-on y-now, and pouder Gyngere; & atte þe dressoure straw on pouder Canelle y-now, þat þe stekys be al y-helid þer-wyth, & but a litel Sawce; & þan serue it forth.
.xxxij. A Siryppe pur vn pestelle.—Take gode Wyne, & a-lye yt [leaf 32.] with raw ȝolkys of Eyroun; þan late hem boyle to-gederys a whyle; þen put pouder Pepir, & þrow it þer-on; loke þat it be bytyng of Pepir. Take Clowys, macys, Safroun, & caste þer-to; & atte þe dressoure þorw on þin Sirip on þi pestelle, & kreme hard ȝolkys of Eyroun þer-to, & serue forth. [ forht ].
.xxxiij. Pygge y-farsyd.—Take raw Eyroun, & draw hem þorw a straynoure; þan grate fayre brede; take Safroun & Salt, & pouder of Pepir, & Swet of a schepe, & melle alle to-gederys in a fayre bolle; þen broche þinPage 41 Pygge; þen farce hym, & sewe þe hole, & lat hym roste; & þan serue forth.
.xxxiiij. Poddyng of Capoun necke.—Take Percely, gysour, & þe leuer of þe herte, & perboyle in fayre water; þan choppe hem smal, & put raw ȝolkys of Eyroun .ij. or .iij. þer-to, & choppe for-with. Take Maces & Clowes, & put þer-to, & Safroun, & a lytil pouder Pepir, & Salt; & fille hym vppe & sew hym, & lay him a-long on þe capon Bakke, & prycke hym þer-on, and roste hym, & serue forth.
.xxxv. Capoun or gos farced.—Take Percely, & Swynys grece, or Sewet of a schepe, & parboyle hem to-gederys til þey ben tendyr; þan take harde ȝolkys of Eyroun, & choppe for-with; caste þer-to Pouder Pepir, Gyngere, Canel, Safroun, & Salt, & grapis in tyme of ȝere, & clowys y-nowe; & for defawte of grapis, Oynons, fyrst wil y-boylid, & afterward alle to-choppyd, & so stuffe hym & roste hym, & serue hym forth. And ȝif þe lust, take a litil Porke y-sode, & al to-choppe hit smal a-mong þat oþer; for it wol be þe better, & namely for þe Capoun.
.xxxvj. Pokerounce.—Take Hony, & caste it in a potte tyl it wexe chargeaunt y-now; take & skeme it clene. Take Gyngere, Canel, & Galyngale, & caste þer-to; take whyte Brede, & kytte to trenchours,*. [two trenchers, big slices. ] & toste ham; take þin paste whyle it is hot, & sprede it vppe- [leaf 32 bk.] on þin trenchourys with a spone, & plante it with Pynes, & serue forth.
.xxxvij. Sauoge.—Take Pigis fete clene y-pekyd; þan tak Freysshe broþe of Beff, & draw mylke of Almaundys, & þe Piggys þer-in; þen mence Sawge; þan grynd hym smal, & draw owt þe Ius þorw a straynoure; þan take clowys y-now, & do þer-in pouder Gyngere, & Canelle, Galyngale, Vynegre, & Sugre y-now; Salt it þan, & þanne serue forth.
.xxxviij. A Kyde a-Forsyde.—Take a pigge, & make hym clene, and Skynne hym, & Fylle it ful of suche mete as þou dost a capoun; þan take þe fleysshe, & vntrusse hym on a spete, in þe maner of a kede, & roste hym; & endore hym with ȝolkys of Eyroun as an kede, & þan serue forth.
.xxxix. Eyroun in lentyn.—Take Eyroun, & blow owt þat ys with-ynne atte oþer ende; þan waysshe þe schulle clene in warme Water; þan take gode mylke of Almaundys, & sette it on þe fyre; þan take a fayre canvas, & pore þe mylke þer-on, & lat renne owt þe water; þen take it owt on þe cloþe, & gader it to-gedere with a platere; þen putte sugre y-now þer-to; þan take þe halvyndele, & colour it with Safroun, a lytil, & do þer-to pouder Canelle; Page 42 þan take & do of þe whyte in the neþer ende of þe schulle, & in þe myddel þe ȝolk, & fylle it vppe with þe whyte; but noȝt to fulle, for goyng ouer; þan sette it in þe fyre & roste it, & serue forth.
.xl. Puddyng of purpaysse.—Take þe Blode of hym, & þe grece of hym self, & Ote-mele, & Salt, & Pepir, & Gyngere, & melle þese to-gederys wel, & þan putte þis in þe Gutte of þe purpays, & þan lat it seþe esyli, & not hard, a good whylys; & þan take hym vppe, & broyle hym a lytil, & þan serue forth.
.xli. Raynolleȝ.—Nym sode Porke & chese, & seþe y-fere, & caste þer-to gode pouder Pepir, Canelle, Gyngere, Clowes, Maceȝ, [leaf 33.] an close þin comade in dow, & frye it in freysshe grece ryȝt wel; an þanne serue it forth.
.xlij. Froyse in lentynne.—Take Fygis & Roysonys, & grynde hem in a mortere, & draw vppe with kreme of Almaundys; þan take Rys þorw a cloþe; þan take þe Luce, an þe Perche, & þe Schrympe, & seþe hem, & do a-way þe bonys, & þe hedys, & grynde hem in an Mortere, & draw hym vppe with þe creme of þe Almaundys; þen take Rys, & do hem on a potte ouer þe fyre, Whan þey ben clene, with a lytil Watere, late hem seþe til þey ben drye, & þat þey schorge; þan take & hew on a borde, & do þer-to; þen take Sugre, & Safroun a goode quantyte, & gode pouder, & caste þer-to, & boyle it y-fere, & frye it in oyle, & make þer-of a Froyse, & serue forth.
.xliij. Payn pur-dew.—Take fayre ȝolkys of Eyroun, & trye hem fro þe whyte, & draw hem þorw a straynoure, & take Salt and caste þer-to; þan take fayre brede, & kytte it as troundeȝ rounde; þan take fayre Boter þat is claryfiyd, or ellys fayre Freysshe grece, & putte it on a potte, & make it hote; þan take & wete wyl þin troundeȝ in þe ȝolkys, & putte hem in þe panne, an so frye hem vppe; but ware of cleuyng to the panne; & whan it is fryid, ley hem on a dysshe, & ley Sugre y-nowe þer-on, & þanne serue it forth [ forht ].
.xliiij. Meselade.*. [See Malesade in Douce MS. ]—Take Eyroun, þe ȝolkys an þe whyte to-gedere, & draw hem þorw a straynoure; & þan take a litil Botere, & caste in a fayre frying panne; & whan þe boter is hot, take þe drawyn Eyroun, & caste þer-to; þan take a Sawcere, an gadre þe Eyroun to-gedere in þe panne, as it were þe brede of a pewter dysshe; & þan take fayre peceȝ of Brede, þe mountance of a mosselle of Brede, vppe-on þe Eyroun, & turne þan thy [supplied by ed.] brede downward in þe panne; þanne [leaf 33 bk.] take it of þe panne, & caste fayre whytePage 43 Sugre þer-to, & serue forth; an to euery good meslade take a þowsand Eyroun or mo.
.xlv. Brawune fryeȝ.—Take Brawune, & kytte it þinne; þan take þe ȝolkys of Eyroun, & sum of þe whyte þer-with; þan take mengyd Flowre, an draw þe Eyroun þorw a straynoure; þen take a gode quantyte of Sugre, Saferoun, & Salt, & caste þer-to, & take a fayre panne with Freyssche gres, & set ouer þe fyre; & whan þe grece is hote, take þe Brawn, an putte in bature, & turne it wyl þer-yn, an þan putte it on þe panne with þe grece, & late frye to-gederys a lytil whyle; þan take it vppe in-to a fayre dyssche, & caste Sugre þer-on, & þan serue forth.
.xlvj. Longe Fretoure.—Take Milke, an make fayre croddes þer-of, in þe maner of a chese al tendyr; þan take owt þe whey as clene as þou may, & putte it on a bolle; þan take ȝolkys of Eyroun & Ale, & menge floure, & cast þer-to, a gode quantyte, & draw it þorw a straynoure in-to a fayre vesselle; þan take a panne with fayre grece, & hete it on þe fyre, but lat it nowt boyle, & þan ley þin creme a-brode; þan take a knyff, & kytte a quantyte þer-of fro þe borde in-to þe panne, & efte a-noþer, & let it frye; & whan it is brownne, take it vppe in-to a fayre dyssche, and caste Sugre y-now þer-on, & serue forth.
.xlvij. Rapeye.—Take dow, & make þer-of a þinne kake; þanne take Fygys & raysonys smal y-grounde, & temper hem with Almaunde Milke; take pouder of Pepir, & of Galyngale, Clowes, & menge to-gederys, & ley on þin kake a-long as bene koddys, & ouer-caste þin kake to-gederys, & dewte on þe eggys, an frye in Oyle, & serue forth.
.xlviij. Ryschewys in lente.—Take Fygys & sethe hem uppe in Ale; þan take whan þey ben tendyr, & bray hem smal on a Mortere; [leaf 34] þan take Almaundys, & schrede hem þer-to smal; take Perys, & schrede hem þer-to; take datys, & schrede hem þer-to; & nym Milwel or lenge, þat is wel y-wateryd, & tese þer-to; þan make þin farsure, & rolle a-long in þin hond, & ley hem in flowre; þan make þin bature with ale & Floure, & frye hem vppe brown in Oyle; ryȝt so, make round-lyke Fretourys in þe maner be-for-sayd, & frye hem vppe, & þat ben y-clepid Ragons, & þanne serue hem forth.
.xlix. Hanoney.—Take an draw þe Whyte & þe ȝolkys of þe Eyroun þorw a straynoure; þan take Oynonys, & schrede hem smal; þan take fayre Boter or grece, & vnneþe kyuer þe panne þer-with, an frye þe Oynonys, & þan caste þe Eyroun in þe panne, & breke þe Eyrouns & þe Oynonys to-gederys; Page 44 an þan lat hem frye to-gederys a litel whyle; þan take hem vp, an serue forth alle to-broke to-gederys on a fayre dyssche.
.l. Hagas de Almaynne.—Take Fayre Eyroun, þe ȝolke & þe Whyte, & draw hem þorw a straynour; þan take Fayre Percely, & parboyle it in a potte with boyling broþe; þan take þe ȝolkys of Eyroun hard y-sothe, & hew þe ȝolkys & þe Percely smal to-gederys; þan take Sugre, pouder Gyngere, Salt, & caste þer-to; þen take merow, & putte it on a straynourys ende, & lat hange in-to a boyling potte; & parboyle it, & take it vppe, & let it kele, & þan kytte it in smal pecys; þan take þe drawyn Eyroun, & put hem in a panne al a-brode, & vnneþe ony grece in þe panne, & cowche ye ȝolkys & þe Percely þer-on in þe panne, & þan cowche of þe Marow pecys þer-on, & þan fold vppe eche kake by-neþe eche corner in .iiij. square, as platte, and turne it on þe panne oneȝ; let lye a litel whyle; þan take it vp & serue forth.[leaf 34 bk.]
.lj. Cryspeȝ.—Take Whyte of Eyroun, Mylke, & Floure, & a lytel Berme, & bete it to-gederys, & draw it þorw a straynoure, so þat it be renneng, & not to styf, & caste Sugre þer-to, & Salt; þanne take a chafer ful of freysshe grece boyling, & put þin hond in þe Bature, & lat þin bature renne dowun by þin fyngerys in-to þe chafere; & whan it is ronne to-gedere on þe chafere, & is y-now, take & nym a skymer, & take it vp, & lat al þe grece renne owt, & put it on a fayre dyssche, & cast þer-on Sugre y-now, & serue forth.
.lij. Ryschewys of Marow.—Take fayre Flowre & raw ȝolkys of Eyroun, & Sugre, & Salt, & pouder of Gyngere, & Safroun, & make fayre cakes; & þan take marow, Sugre, & pouder of Gyngere, & ley it on þin cake, & fold hem to-gederys, & kytte hem in þe maner of Rysschewes, & frye hem in freyssche grece, & þanne serue forth.
.liij. Lesynges de chare.—Take fayre Buttys of Porke; hewe hem, & grynd hem, & caste þer-to Raw ȝolkys of Eyroun, & þen putte it in-to a fayre Vesselle; & take Roysonys of corauns, & dates myncyd, & pouder of Gyngere, Pepir, & Safroun, & Sugre, an melle all þes to-gederys; & make fayre past of Sugre & Safroun, & Salt; temper þer-in, & make .ij. fayre flat cakys þer-of, & lay þe stuf þer-on al a-brode on þe cake al flat; & þan take þat oþer cake, & lay hym al a-brode þer-on; & þan kytte the [supplied by ed.] cakys þorw with an knyf in maner of lesyngys; & þan make fayre bature of Raw ȝolkys of Eyroun, Sugre, & Salt, & close þe sydys of þe lesyngȝ þer-with, & þan frye hem in fayre grece, & serue forth.
.liiij. Fretoure.—Take whete floure, Ale ȝest, Safroun, & Salt, & bete Page 45 alle to-gederys as þikke as þou schuldyst make oþer bature in fleyssche tyme; & þan take fayre Applys, & kut hem in maner [leaf 35.] of Fretourys, & wete hem in þe bature vp on downne, & frye hem in fayre Oyle, & caste hem in a dyssche; & caste Sugre þer-on, & serue forth.
.lv. Chawettys Fryidde.—Take & make fayre past of flowre & water, Sugre, & Safroun, & Salt; & þan make fayre round cofyns þer-of; & þen fylle þin cofyns with þin stuf, & keuere þin cofyns with þe same past, & frye hem in gode Oyle, & serue forth.
.lvj. Tansye.—Take fayre Tansye, & grynd in a morter; þanne take Eyroun, þe ȝolkys & þe whyte, & strayne hem þorw a straynoure; & strayne also þe Ius of þe Tansye, & melle to-gederes; & take fayre Freysche grece, & put þer-on ouer þe fyre, tylle it melte; þan caste þe stuf þer-on, & gadere to-gedere with a Sawcer or a dysshe, as þou wolt it, lasse oþer more, & turne it in þe panne; & þan serue it forth.
.lvij. Froyse out of Lentyn.—Take Eyroun & draw þe ȝolkes & þe whyte þorw a straynoure; þan take fayre Bef or vele, & sethe it tyl it be y-now; þan hew cold oþer hote, & melle to-gederys þe eggys, þe Bef, or vele, & caste þer-to Safroun, & Salt, & pouder of Pepir, & melle it to-gederys; þan take a fayre Frying-panne, & sette it ouer þe fyre, & caste þer-on fayre freysshe grece, & make it hot, & caste þe stuf þer-on, & stere it wel in þe panne tyl it come to-gederys wel; cast on þe panne a dysshe & presse it to-gederys, & turne it onys, & þanne serue it forth.
.lviij. Ryschewys close & Fryez.—Take Fygys, & grynd hem smal in a mortere with a lytil Oyle, & grynd with hym clowys & Maces; & þan take it vppe in-to a vesselle, & cast þer-to Pynez, Saundrys, & Roysonys of Coraunce, & mencyd Datys, Pouder Pepir, Canel, Salt, Safroun; [leaf 35 bk.] þan take fyne past of flowre an water, Sugre, Safroun, & Salt, & make fayre cakys þer-of; þan rolle þin stuf in þin hond, & couche it in þe cakys, & kyt it, & folde hym as Ruschewys, & frye hem vppe in Oyle; and serue forth hote.
.lix. *. [? MS. N or M. ]Nese Bekys.—Take Fygys & grynd hem wel; þan take FreysscheSamoun & goode Freyssche Elys wyl y-sothe, & pyke owt þe bonys, & grynd þe Fyssche with þe Fygis, & do þer-to powder Gyngere, Canelle; & take fayre past of [supplied by ed.] Flowre, & make fayre cakys ryth þinne, & take of þe fars, & lay on þe cake, & close with a-noþer; þen take a Sawcere, & skoure þe sydis, & close þe cake, & Frye hem wyl in Oyle; & ȝif þou wolt haue hym Page 46 partye, coloure hym with Safroun, Percely, & Sawnderys; & serue forth for a gode fryid mete.
.lx. Myleȝ in Rapeye.—Take Fygys & wasche hem clene, and boyle hem in wyne, & grynd hem smal, & draw hem vppe with þe Wyne þat þey were sothyn in; þan take flowre of Rys, & Wyne, & draw þorw a straynoure, & do þer-to pouder Gynger, Canelle, Maceȝ, Quybibeȝ, & þen take Freyssche Samoun, oþer Pike or gode Freyssche Codlyng; seþe it wyl, & pike owt þe bonys; þan take perys y-coryd, & grynde hem ryȝth smal & wyl with þe Fyssche; þan take hard ȝolkys of Eyroun soþin, & grynd it wyth-al, & do it in-to þin veselle, & take with Sugre & pouder Gynger, & meng it with þe farcere*. [Farcure; stuffing. ] wyl, & presse hem to-gederys; þan make a gode bature of Almaunde mylke & Floure, & do þer-in, & frye hem wyl in Oyle, & ley hem yn a dyssche, & pore on þe Sew, & serue forth.
.lxj. Cruste Rolle.—Take fayre smal Flowre of whete; nym Eyroun & breke þer-to, & coloure þe past with Safroun; rolle it on a borde also þinne as parchement, rounde a-bowte as [leaf 36.] an oblye;*. [Oble, sacramental wafer.] frye hem, & serue forth; and þus may do in lente, but do away þe Eyroun, & nym mylke of Almaundys, & frye hem in Oyle, & þen serue forth.
.lxij. Chawettys a-forsed.—Take Merybonys & Porke; hew it an Raw ȝolkys of Eyroun, & melle to-gederys with pouder Canelle, Pepir, Gyngere, & Safroun, & Sugre y-now; kyuere hem, frye hem vp in Grece, & serue forth.
.lxiij. Fretoure owt of lente.—Take Flowre, Milke, & Eyroun, & grynd Pepir & Safroun, & make þer-of a bature; pare Applys, & ster hem, & frye hem vppe.
.lxiiij. Towres.—Take & make a gode þikke bature of ȝolkys of Eyroun, & marow y-now þer-on, pouder pepir, Maceȝ, clowes, Safroun, Sugre, & Salt; & ȝif þou wolt, a litel soþe Porke or vele y-choppid; þer-to take þen þe whyte of Eyroun, & strayne hem in-to a bolle; þan putte a lytil Saffroun & Salt to þe whyte, & sette a panne with grece ouer þe fyre, & be-war þat þin grece be nowt to hote; þan putte a litel of þe Whyte comade in þe panne, & late flete al a-brode as þou makyst a pancake; þen, whan it is sumwhat styf, ley þin comade of þin Eyroun, þat is to saying, of þe ȝolkys, in þe myddel, & caste by þe cake round a-bowte, & close hym foure-square, & fry hem vp, & serue hem forth for Soperys in Somere. [gap: ] *. [four pages and a quarter blank here in the MS. ]
HERE BEGYNNYTH DYUERSE BAKE METIS.
.I. Tartes de chare.—Take Freyssche Porke, & hew it, & grynd it on a mortere; & take it vppe in-to a fayre vesselle; & take þe whyte an þe ȝolkys of Eyroun, & strayne into a Vesselle þorw a straynoure, & tempere þin Porke þer-with; þan take Pynez, Roysonys of Coraunce, & frye hem in freysshe grece, & caste þer-to pouder Pepir, & Gyngere, Canelle, Sugre, Safroun, & Salt, & caste þer-to, & do it on a cofynne, & plante þin cofynne a-boue with Pyneȝ, & kyt Datys, & gret Roysonys, & smal byrdys, or ellys hard ȝolkys of Eyroun; & ȝif þou take byrdys, frye hem on a lytel grece or þow putte hem on þin cofynne, & endore with ȝolkys of Eyroun, & Safroun, & lat bake til it be y-now, & serue forth.
.ij. A-noþer manere.—Take Fygys, Roysonys, & Porke, & a lytel brede y-ground y-fere; take hym vppe, & put Pepir y-now þer-to, & Maceȝ, Clowys, & make þin cofyn, & putte þin comade þer-on.
.iij. A-noþer manere.—Tak fayre porke y-broylid, & grynd it smal with ȝolkys of Eyroun; þan take Pepir, Gyngere, & grynd it smal, & melle it with-al, & a lytel hony, & floryssche þin cofyns with-ynne & with-owte, & hele hem with þin ledys,*. [Lids. ] & late hem bake, & serue forth.
.iiij. Daryoles.—Take wyne & Fressche broþe, Clowes, Maces, & Marow, & pouder of Gyngere, & Safroun, & let al boyle to-gederys, & put þer-to creme, (& ȝif it be clowtys, draw it þorwe a straynoure,) & ȝolkys of Eyroun, & melle hem to-gederys, & pore þe licoure þat þe Marow was soþyn yn þer-to; þan make fayre cofyns of fayre past, & put þe Marow þer-yn, & mynce datys, & strawberys in tyme of ȝere, & put þe cofyns [leaf 38.] in þe ovyn, & late hem harde a lytel; þan take hem owt, & put þe licoure þer-to, & late hem bake, & serue forth.
.v. A-nother manere.—Take Pike, Almaunde Milke, & boyle yt þikke, & let it kele; þan take Eyroun & chese, & grynd y-fere, & do þer-to; take pouder Sugre & caste þer-to, & put in þin cofyns, & noȝt y-helyd, & bake, & serue forth.
.vj. Tartes of Fyssche.—Take Fygys, & Roysoynys, & pike an sethe in Wyne; þan take Costardys, Perys, & pare hem clene, & pike out þe core, & putte hem in a morter with þe frute; þen tak Codlyng or haddok, oþer Elys, & seþe hem & pike owt þe bonys, & grynd alle y-fere, & do þer-to a lytel wyne, & melle to-gederys: an do þer-to Canelle, Clowys, Maceȝ, Quybibeȝ, Page 48 pouder Gyngere, & of Galyngale, & pepir, & Roysonys of coraunce, and coloure it with Safroun. When þou makyst þin cofyns, þan take gode fat Ele, & culpe hym, & take owt þe stonys of Datys, & farce hem; & blaunche Almaundys, & caste þer-to; but fyrste frye hem in Oyle, & couche al þis a-mong, & bete þin cofyns with þe ledys, & bake, & serue forth.
.vij. Chawettys.—Take buttys of Vele, & mynce hem smal, or Porke, & put on a potte; take Wyne, & caste þer-to pouder of Gyngere, Pepir, & Safroun, & Salt, & a lytel verþous,*. [verjuice. ] & do hem in a cofyn with ȝolkys of Eyroun, & kutte Datys & Roysonys of Coraunce, Clowys, Maceȝ, & þen ceuere þin cofyn, & lat it bake tyl it be y-now.
.viij. Chawettys.—Take Porke y-sode, & mencyd Datys, and grynd hem smal to-gederys; take ȝolkys of Eyroun, & putte þer-to a gode hepe, & grene chese putte þer-to; & whan it ys smal y-now, take Gyngere, Canelle, & melle wyl þi commade þer-with, & put in þin cofyns; þan take ȝolkys of Eyroun [leaf 38 bk.] hard y-sothe, an kerue hem in two, & ley a-boue, & bake hem; & so noȝt y-closyd, serue forth.
.ix. Malmenye Furneȝ.—Take gode Milke of Almaundys, & flowre of Rys, & gode Wyne crete, or þe brawn of a Capoune, oþer of Fesaunte, & Sugre, & pouder Gyngere, & Galyngale, & of Canelle, & boyle y-fere; & make it chargeaunt, & coloure it with Alkenade, oþer with Saunderys; & ȝif it be Red, a-lye it with ȝolkys of Eyroun; & make smal cofyns of dow, & coloure hem with-owte, & bake on an ovyn, & coloure with-ynne & wyth-oute; þen haue Hony y-boylid hote, & take a dyssche, & wete þin dyssche in þe hony, & with þe wete dyssche ley þe malmenye & þe cofyns; & whan þey ben bake, & þou dressest yn, caste a-boue blaunche pouder, Quybibeȝ, maceȝ, Gelofreȝ; & þanne serue it forth.
.x. Rapeye.—Take Dow, & make þer-of a brode þin cake; þen take Fygys & Roysonys smal y-grounde, & fyrst y-sode, An a pece of Milwelle or lenge y-braid with-al; & take pouder of Pepir, Galyngale, Cloweȝ, & mence to-gedere, & ley þin comede on þe cake in þe maner of a benecodde, y-rollyd with þin hond; þan ouer-caste thy cake ouer þi comade, as it wol by-clippe hit; & with a sawcere brerde go round as þe comade lyith, & kutte hem, & so he is kut & close with-al, & bake or frye it, & þanne serue it forth.
.xj. Tartes of Frute in lente.—Take Fygys & sethe hem wyl tyl þey ben neyssche; þan bray hem in a morter, & a pece of Milwel þer-with; take ham vppe & caste roysonys of coraunce þer-to; þan take Almaundys & DatesPage 49 y-schred þer-to; þan take pouder of Pepir & meng with-al; þen putte it on þin cofynne, & Safroun þin cofynn a-boue, & opyn hem a-bowte þe myddel; & ouer-cast þe openyng vppon þe lede,*. [lid. ] & bake hym a lytel, & serue forth.[leaf 39.]
.xij. Vn Vyaunde Furneȝ sanȝ noum de chare.—Take stronge Dow, & make a cake sumdele þicke, & make it tow; þan take lardeȝ of Venysoun, or a bere, or of a Bere, & kerue hem þinne as Fylettes of Porke, & lay þin lardys square as a chekyr, & ley þer-vppe a tyne y-makyd of Eyroun vppe-on þe tyne; ley þin farsure, y-makyd of Hennys, & of Porke, of Eyroun, & myid brede, & Salt, & chese, yf þou it hast; & þat it be makkyd at .iiij. tymes. Fyrst make þus þin whyte farsure: grynd in a mortere, Gyngere, Canelle, Galyngale; take then almaundys & floure of Rys, and a party of Fleysshe, & caste ther-to in a mortere, & grynd ryȝth smal, & temper it with Eyroun. þus make þin ȝelow Farsure: nym Safroun, Gyngere, Canel, Galyngale, Brede, & a partye of þin Fleyssche, & grynd it smal in þe mortere, & temper it vppe with Eyroun. The þryd maner schal ben blake: nym Gyngere, Canelle, Galyngale, Brede, Eyroun, & Old chese; nym þan Percely, & grynd it smal in a mortere, & wryng it & do it vppe; & do it to þin Fleyssche, & þer-with coloure þin fayre partye of Fleyssche, & ley a party of þin Fleyssche on .iiij. quarterys, but þat þe brede be as þin cake; take þen & ley þer-vppe-on þin Fleyssche, & lay þer-vppe-on a grece; a-boue þin grece ley þi cyvey; nym þin þridde cours of þin Flessche, & lay as brode as þin cake, & þan grece, & þer a-bouyn, a cyvey. ¶ ley þe iiij. course of þin Fleyssche on .iiij. quarterys as brode as þin cake, & þan grece, & þan a-boue, a cyuey. The .v. cours of þin Fleyssche, ley as brode as þine cake, & þen grece, & þan aboue, a cyuey. Nym þe .vj. cours, & lay as brode as þin cake, & þan grece, & þan a cyuey. Nym þe .viij. cours of þe Fleysshe, & lay as brode as þin cake on .iiij. quarterys, & grece, & þan a cyvey; & a lytel bake hem, & serue forth.[leaf 39 back.]
.xiij. Vn Vyaunde furnez sanȝ nom de chare.—Take flowre, Almaunde milke, & Safroune, & make þer-of .iiij. tynez, & frye þi tynez in Oyle; nym þen Almaundys, & draw þer-of mylke ryȝt þikke; nym maceȝ, Quybibeȝ, & floure of Rys, Canelle, Galyngale; take þenne haddok, Creueȝ, Perchys, Tencheȝ, & seþe; whan þey ben sothyn, take þin fyssche from þe bonys, & bray it ryȝt smal with þin Spicerye to-gederys, & make þer-of þin farsure. Whan it is y-makyd, departe it in .iiij. partyis, þat o partye Page 50 whyte, þat oþer ȝelow, þe þrydde grene, þe ferþe blak coloure with Fygys, Roysonys, an Datys; take þe firste cours of þe Fyssche, of al þe .iiij. cours, & ley on þin cyvey a-bouyn þin Fyssche, in .iiij. quarterys, as a chekyr, as brode as þin cake, & caste a-bouyn Sugre of Alysaundre, & þer-vppe-on þine tyne. Nym an-oþer cours, & ley on þi .iiij. quarterys as brode as þin tyne, & þer-vppe-on [supplied by ed.] þin Sugre. Nym þe þrydde cours of þin Fyssche, & ley on .iiij. quarterys, & caste a-boue Sugre, & a tyne. Nym þe [supplied by ed.] .iiij. cours a-cordant to þin oþer, a-þenched*. [?pinched, A. reads, "a-þenched to-gedre aboue a hole, as a rose." ] to-geder, an a-boue a hole as a rose, & cetera.
.xiiij. Pety Pernollys.—Take fayre Floure, Safroun, Sugre, & Salt, & make þer-of past; þan make smal cofyns; þen take ȝolkys of Eyroun, & trye hem fro þe whyte; & lat þe ȝolkys be al hole, & noȝt to-broke, & ley .iij. or .iiij. zolkys in a cofyn; and þan take marow of bonys, to or .iij. gobettys, & cowche in þe cofynn; þan take pouder Gyngere, Sugre, Roysonys of coraunce, & caste a-boue; & þan kyuere þin cofyn with þe same past, & bake hem, & frye hem in fayre grece, & serue forth.
.xv. Douceteȝ.—Take Creme a gode cupfulle, & put it on a straynoure; þanne take ȝolkys of Eyroun & put þer-to, & a lytel mylke; þen strayne it þorw a straynoure in-to a bolle; þen take Sugre y-now, & put þer-to, or ellys hony forde faute [leaf 40.] of Sugre, þan coloure it with Safroun; þan take þin cofyns, & put in þe ovynne lere, & lat hem ben hardyd; þan take a dysshe y-fastenyd on þe pelys ende; & pore þin comade in-to þe dyssche, & fro þe dyssche in-to þe cofyns; & when þey don a-ryse wel, take hem out, & serue hem forth.
.xvj. Crustade.—Take vele, an smyte in lytel pecys in-to a potte, an wayssche yt fayre; þan take fayre water, & lat yt boyle to-gedere with Percely, Sawge, Sauerey, & Ysope smal y-now an hew; & whan it is on boylyng, take pouder Peper, Caneƚƚ, Clowys, Maces, Safroun, & lat hem boyle to-gederys, & a gode dele of wyne þer-with. Whan þe fleyssche is y-boylid, take it fro þe broþe al clene, & lat þe broþe kele; & whan it is cold, take Eyroun, þe whyte & þe ȝolkys, & cast þorw a straynoure, & put hem in-to the broþe, so many þat þe broþe be styf y-now; þen make fayre cofyns, & cowche .iij. pecys or .iiij. of þe fleyssche in a cofyn; þan take Datys, & kytte hem, & cast þer-to; þan take pouder Gyngere, & a lytel verious, & putte in-to þe broþe & Salt; & þan putte þe broþe on þe cofyns, bake a lytel with þe fleyssche or þou putte þin lycoure þer-on, & lat al Page 51 bake to-gederys tyl it be y-now; þanne take [supplied by ed.] yt owt, and serue hem forth.
.xvij. Crustade lumbard.—Take gode Creme, & leuys of Percely, & Eyroun, þe ȝolkys & þe whyte, & breke hem þer-to, & strayne þorwe a straynoure, tyl it be so styf þat it wol bere hym-self; þan take fayre Marwe, & Datys y-cutte in .ij. or .iij. & Pruneȝ; & putte þe Datys an þe Pruneȝ & Marwe on a fayre cofynne, y-mad of fayre past, & put þe cofyn on þe ovyn tyl it be a lytel hard; þanne draw hem out of þe ouyn; take þe lycour & putte þer-on, & fylle it vppe, & caste Sugre y-now on, & Salt; þan lat bake to-gederys tyl it be y-now; & ȝif it be in lente, lef þe Eyroun & þe Marwe out, [leaf 40, back.] & þanne serue it forth.
.xviij. Flathons.—Take Milke an ȝolkys of Eyroun, & draw it þorw a straynoure with whyte Sugre, oþer blake Sugre, & mylt fayre botter, & putte þer-to, & Salt; & make fayre cofyns, & sette hem on þe ouen tyl þey ben hard; þan take a pele with a dyssche on þe ende, & fylle þe dyssche with þin comade, & pore in-to þe cofyns, & lat bake a lytel whyle; þan take hem out in-to a fayre dysscℏ, & cast whyte sugre þer-on, & serue fortℏ.
.xix. Venyson y-bake.—Take hogℏes of Venyson̛, & parboyle hem in fayre Water an Salt; & whan þe Fleyssche is fayre y-boylid, make fayre past, & cast þin Venyson þer-on; & caste a-boue an be-neþe, pouder Pepir, Gyngere, & Salt, & þan sette it on̛ þe ouyn, & lat bake, & serue forth.
.xx. Pety Pernauntes.—Take fayre Flowre, Sugre, Safroun, an Salt, & make þer-offe fayre past & fayre cofynges; þan take fayre y-tryid ȝolkys Raw, & Sugre, an pouder Gyngere, & Raysounys of Coraunce, & myncyd Datys, but not to smal; þan caste al þis on a fayre bolle, & melle al to-gederys, & put in þin cofyn, & lat bake oþer Frye in Freyssche grece.
.xxj. Quyncis or Wardouns in past.—Take & make fayre Rounde cofyns of fayre past; þan take fayre Raw Quynces, & pare hem with a knyf, & take fayre out þe core þer-of; þan take Sugre y-now, & a lytel pouder Gyngere, & stoppe þe hole fulle; & cowche .ij. or .iij. wardonys or quynceȝ in a cofyn, & keuere hem, & lat hem bake; & for defaut of Sugre, take hony; but þen putte pouder Pepir þer-on, & Gyngere, in þe maner be-for sayd.
.xxij. Lamprouns y-bake.—Take lamprounys & skald hem with [gap: reason: blank in MS.] , & make fayre paste, & couche .ij. or iij lamprounys with pouder of Gyngere, Salt, Pepir, & lat hem bake; & leche [leaf 41] Samoun in fayre brode pecys, & bake hem in þe maner be-forsayd, & þanne serue forth.Page 52
.xxiij. Lamprays bake.—Take & make fayre round cofyns of fyne past, & take Freyssche lampreys, & late hem blode .iij. fyngerys with-in þe tayle, & lat hem blede in a vesselle, & late hym deye in þe same vesselle in þe same blode; þan take broun Brede, & kyt it, & stepe it in þe Venegre, & draw þorw a straynoure; þan take þe same blode, & pouder of Canel, & cast þer-to tyl it be broun; þan caste þer-to pouder Pepir, Salt, & Wyne a lytelle, þat it be noȝt to strong of venegre. An skald þe Lampray, & pare hem clene, & couche hym round on þe cofyn, tyl he be helyd;*. [covered. ] þan kyuere hym fayre with a lede, saue a lytel hole in þe myddelle, & at*. [Harl. ellys. A. eƚƚ, altered to at. ] þat hool, blow in þe cofynne with þin mowþe a gode blast of Wynde. And sodenly stoppe þe hole, þat þe wynd a-byde with-ynne, to reyse vppe þe cofynne, þat he falle nowt a-dowune; & whan he is a lytel y-hardid in þe ouen, pryke þe cofyn with a pynne y-stekyd on a roddys ende, for brekyng of þe cofynne, & þan lat bake, & serue fortℏ colde. And when þe lamprey is take owt of þe cofynne & etyn, take þe Syrippe in þe cofynne, & put on a chargere, & caste Wyne þer-to, an pouder Gyngere, & lat boyle in þe fyre. Than take fayre Paynemayn y-wette in Wyne, & ley þe soppis in þe cofynne of þe lamprey, & ley þe Syrippe a-boue, & ete it so hot; for it is gode lordys mete.
.xxiiij. Tartes de chare.—Take Freyssche Porke, & hew it; & grynd it in a mortere, & take it vppe in-to a fayre vesselle; & take þe whyte of Eyroun & þe ȝolke, y-tryid þorw a straynoure; & temper þin porke þer-with; & þan take Pyneȝ, & Raysonys of Coraunce, & frye hem in Freyssche grece, & caste þer-to [leaf 41, bk.] pouder Pepir & Gyngere, Canel, Sugre, Safroun, Salt, & caste þer-to; & do it on a cofynne, & plante þe cofynne a-boue with Pruneȝ, & with Datys, & gret Roysonys of Coraunce, & smal Byrdys, or ellys harde ȝolkys of Eyroun; & yf þow tage*. [take. ] Byrdys, frye hem in grece or þou putte hem in þe cofyn̛; & þan keuere þin cofynne; & þan endore it with ȝolkys of Eyroun, & with Safroune, & late yt bake tyll it be y-now; & þan serue forth.
.xxv. Rastons.—Take fayre Flowre, & þe whyte of Eyroun, & þe ȝolke, a lytel; þan take Warme Berme, & putte al þes to-gederys, & bete hem to-gederys with þin hond tyl it be schort & þikke y-now, & caste Sugre y-now þer-to, & þenne lat reste a whyle; þan kaste in a fayre place in þe oven, & late bake y-now; & þen with a knyf cutte yt round a-boue in maner of a crowne, & kepe þe cruste þat þou kyttyst; & þan pyke al þe cromys withynne to-gederys, an pike hem smal with þin knyf, & saue þe sydys & al þePage 53 cruste hole with-owte; & þan caste þer-in clarifiyd Boter, & Mille*. [melle A. (mix). ] þe cromeȝ & þe botere to-gedereȝ, & keuere it a-ȝen with þe cruste, þat þou kyttest a-way; þan putte it in þe ovyn aȝen a lytil tyme; & þan take it out, & serue it fortℏ.
.xxvj. Darioles.—Take Wyne, an Freyssche broþe, & Clowes, & Maces, & Marwe, pouder Gyngere, Safroun, & lat al boyle to-gederys, & Creme, (ȝif it be clowty, draw it þorw a straynoure,) & ȝolkys of Eyroun, & melle hem to-gederys, & pore þe lycoure þat þe marwe was sothe in, þer-to; þen make fayre cofyns, & put þe Marwe þer-in, & mence Datis, & Strawberys in tyme of ȝere, & sette þe cofyns*. [Cofyns A., fyre Harl. ] in þe ovenne, & lat hem hard a lytelle, & take hem out, & put þe lycoure þer-to, & lat bake; & serue forth.
.xxvij. Pyeȝ de pareȝ.—Take & smyte fayre buttys of Porke, & buttys of Vele, to-gederys, & put it on a fayre potte, & do þer-to Freyssche [leaf 42.] broþe, & a quantyte of wyne, & lat boyle alle to-gederys tyl yt be y-now; þan take it fro þe fyre, & lat kele a lytelle; þan caste þer-to ȝolkys of Eyroun, & pouder of Gyngere, Sugre, & Salt, & mynced Datys, & Roysonys of Coraunce; þen make fayre past, and cofynnys, & do þer-on; kyuer it, & let bake, & serue forth.
.xxviij. Potrous.—Take a schouyl of yron̛, & hete it brennyng hote; & þan take it owt of þe fyre, & fille it fulle of Salt; þan make a pitte in þe Salt al holow, þe schap of a treen dyssche; & sette þe panne & þe Salt ouer þe fyre a-ȝen, tyl þe Salt be brennyng hote; & þan caste þin whyte & þe ȝolkys of Eyroun in-to þe hole of þe Salte, & lat seþe ouer þe fyre tyl it be half harde; & þan put a dyssche half fulle of Salt; & þan take a dressoure knyf, & put vnderneþe þe Salt in þe panne, & hef*. [Heave; lift. ] it vppe so fayre, þat þe cofyn with þe Eyroun breke noȝt; þan sette it on þe dyssche wyth þe Salt, & þan serue it forth.
.xxix. Flampoyntes bake.—Take fayre Buttes of Porke, & seþe hem in fayre Watere, & clene pyke a-way þe bonys & þe Synewes, & hew hem & grynd hem in a mortere, & temper with þe Whyte of Eyroun, & Sugre, & pouder of Pepir, & Gyngere, & Salt; þan take neyssche Cruddis, grynd hem, & draw þorw a straynoure; & caste þer-to Aneys, Salt, pouder Gyngere, Sugre; & þan take þe Stuffe of þe Porke, & putte it on euelong cofyn of fayre past; & take a feþer, & endore þe Stuffe in þe cofyn with þe cruddys; & whan it is bake, take Pyneȝ, & clowys, & plante þe cofyn a-boue, a rew of on, & rew of a-noþer; & þan serue forth.Page 54
.xxx. Sew trappe.—Take .ij. lytel erþen pannys, & sette on þe colys*. [A. on þe colys, Harl. vp colde. ] tyl þey ben hote; make a dyssche-fulle of þikke bature of Floure & Watere; take & grece a lytel þat oþer panne, & do þe bater þer-on; & lat renne al a-bowte þe panne, so þat þe pan be al [leaf 42 back.] y-helyd; take & sette þe panne a-ȝen ouer þe fyre of colys; do þat oþer panne a-boue þat oþer panne, tyl it be y-baken y-now; whan it is y-bake, þat it wol a-ryse fro þe eggys of þe panne, take kydes Fleyssche & ȝong porke, & hew it; take Percely, ysope, & Sauerey and hew hit [supplied by ed.] *. [Added from A.] smal y-now; & þrow a-mong þe Fleyssche;*. [A. adds "[take salt and do þer-to, take the fleysshe] and do hit on þe panne." ] & do it in a panne, & þe cofynne, do it to þe colys; hele it with þat oþer panne, & do colys a-bouyn, & lat baken wyl; whan it is y-now, take Eyroun, & breke hem; take þe ȝolkes, & draw þorw a straynoure: caste to þe ȝolkys Hwyte Sugre, Gyngere, Canelle, Galyngale; sture it wyl to-gederys; take al þis, & sette a-doun þe panne, & cast in a-bouyn þe cofynne in þe panne: sture it to-gederys; hele it aȝenward with þat oþer panne, & lay colys a-boue, & lat bake wyl tyl it be y-now; take yt owt of þe panne, & do it out y-hole, or as moche as þow wolt, & þanne serue it forth.
.xxxj. Herbelade.—Take Buttes of Porke, & smyte hem in pecys, & sette it ouer þe fyre; & seþe hem in fayre Watere; & whan it is y-soþe y-now, ley it on a fayre bord, & pyke owt alle þe bonys, & hew it smal, & put it in a fayre bolle; þan take ysope, Sawge, Percely a gode quantite, & hew it smal, & putte it on a fayre vesselle; þan take a lytel of þe broþe, þat þe porke was soþin in, & draw þorw a straynoure, & caste to þe Erbys, & ȝif it a boyle; þenne take owt þe Erbys with a Skymoure fro þe broþe, & caste hem to þe Porke in þe bolle; þan mynce Datys smal, & caste hem þer-to, & Roysonys of Coraunce, & Pyneȝ, & drawe þorw a straynoure ȝolkys of Eyroun þer-to, & Sugre, & pouder Gyngere, & Salt, & coloure it a lytel with Safroune; & toyle yt with þin hond al þes to-gederys; þan make fayre round cofyns, & harde hem a lytel in þe ovyn; þan take hem owt, & wyth a [leaf 43.] dyssche in þin hond, fylle hem fulle of þe Stuffe; þan sette hem þer-in a-ȝen; & lat hem bake y-now, & serue forth.
.xxxij. A bake Mete.—Take an make fayre lytel cofyns; þan take Perys, & ȝif þey ben lytelle, put .iij. in a cofynne, & pare clene, & be-twyn euery pere, ley a gobet of Marow; & yf þou haue no lytel Perys, take grete, & gobet ham, & so put hem in þe ovyn a whyle; þan take þin commade lyke as þouPage 55 takyst to Dowcetys, & pore þer-on; but lat þe Marow & þe Pecyȝ*. [A. perys. ] ben sene; & whan it is y-now, serue forth.
.xxxiij. A bake Mete Ryalle.—Take & make litel cofyns, & take Chykonys y-soþe; oþer Porke y-soþe, & smale y-hackyd; oþer of hem boþe: take Clowys, Maces, Quybibes, & hakke with-alle, & melle yt with cromyd Marow, & lay on Sugre y-now; þan ley it on þe cofynne, & in þe myddel lay a gobet of marow, & Sugre round a-bowte y-now, & lat bake; & þis is for soperys.
.xxxiiij. Crustade Ryal.—Take & pyke owt þe marow of bonys as hool as þou may; þen take þe bonys, an seþe hem in Watere, or*. [A. til that. ] that þe broþe be fat y-now; þen take Almaundys, & wayssche hem clene, & bray hem, & temper hem vppe with þe fat broþe; þan wyl þe mylke be broun; þen take pouder Canelle, Gyngere, & Sugre, & caste þer-on; þan take & make fayre cofyns, & lat hem hard in þe ovyn; þan take Roysonys of coraunce, & ley in þe cofynne, & taylid Datys y-kyt a-long; þen take Eyroun a fewe, y-straynid, & swenge a-mong þe Milke þe ȝolke; þen take the botmon of þe cofynne þer þe Marow schal stonde, & steke þer gret an long gobettys þer-on vpperyȝt, & lat bake a whyle; þen pore þin comade þer-on halful, & lat bake; & whan yt A-rysith, it is y-now; þen serue forth.
.xxxv. Crustade.—Take a cofyn, & bake hym drye; þen take Marw-bonys [leaf 43 back.] & do þer-in; þenne nym hard ȝolkys of Eyroun, & grynde hem smal, & lye hem vppe with Milke; þan nym raw ȝolkys of Eyroun, & melle hem a-mong chikonys y-smete, & do þer-inne; & yf þou luste, Smal birdys; & a-force wyl þin comade with Sugre or hony; þan take clowys, Maceȝ, Pepir, & Safron̛, & put þer-to, & salt yt; & þan bake, & serue forth.
.xxxvj. Crustade gentyle.—Take a Cofyn y-bake; þan grynd Porke or Vele smal with harde ȝolkys*. [A. adds and rawe ȝolkes. ] of Eyroun; þan lye it with Almaunde Milke, & make hem stondyng; take Marow of bonys, & ley on þe cofynne, & fylle hem fulle with þin comade, & serue forth.
.xxxvij. Doucettes.—Take Porke, & hakke it smal, & Eyroun y-mellyd to-gederys, & a lytel Milke, & melle hem to-gederys with Hony & Pepir, & bake hem in a cofyn, & serue forth.
.xxxviij. Doucettes a-forcyd.—Take Almaunde Milke, & ȝolkys of Eyroun y-melled to-gederys, Safroun, Salt, & hony; dry þin cofyn, & ley þin Maribonys þer-on, & caste þin comade þer-on, & serue forth.
.xxxix. Daryoles.—Take Milke an Eyroun, & þe fatte of þe Freyssche Page 56 broþe, Pepir, & Safroun, & Hony; dry þin cofyn, & caste þin comade þer-on, & serue forth.
.xl. Daryoles.—Take croddys of þe deye, & wryng owt þe whey; & take ȝolkys of Eyroun nowt to fewe, ne noȝt to many, and strayne hem boþe to-gederys þorw a straynour, & þan hard þin cofynne, & ley þin marew þer-in; & pore þin comade þer-on, an bake hem, & serue hem forth.
.xlj. Flathouns in lente.—Take & draw a þrifty Milke of Almandes; temper with Sugre Water; þan take hardid cofyns, & pore þin comad þer-on; blaunche Almaundis hol, & caste ther-on Pouder Gyngere, Canelle, Sugre, Salt, & Safroun; bake hem, & serue forth.
*. [This Contents (between square brackets) is in a much later hand, probably 18th century.][CONUIUIAQuædam Antiqua, viz.Conuiuium
1. Regis H. 4. in coronatione suâ Ao Dni. 1399. apud Westmonasterium. 2. Conuiuium Regis supradicti in nuptiis Ao Dni. apud Wyntoniam. 3. Conuiuium Domini de La Grey, incerti temporis. 4. Conuiuium Ricardi Flemming Episcopi Lincolniensis, incerti temporis: ille tamen ibidem Episcopus institutus a Papa Ao Do 1420, circa annum nonum Regis H. 5. 5. Conuiuium ad funeralia Nicholai Bubbewith, Episcopi Bathonensis et Wellensis, die 4o Dec. Ao Do 1424, ao 3o H. 6. 6. Conuiuium Johannis Stafford, qui successit Nicholao Bubbewith præfato, in inductu suo ad Episcopatum Bathonensis et Wellensis, die 16 Sept. Ao Do 1425. 7. Conuiuium in nuptijs Comitis Devoniæ, incerti temporis.]
Conuiuium domini Henrici Regis quarti, In coronacione sua apud Westmonasterium.*. [Did Chaucer get any of it, in return for his humorous Purse appeal? ]
- Le primer cours.
- Braun en peuerarde.
- Viaund Ryal.
- Teste de senglere enarmeȝ.
- Graund chare.
- Capoun de haut grece.
- Crustade Lumbarde.
- Storieoun, graunt luces.
- A Sotelte.
- Le .ij. cours.
- Venyson en furmenty.*. [A. en formede.]
- Gely. Page 58
- Porcelle farce enforce.
- Venyson Roste.
- Pulle endore.
- Graunt tartez.
- Braun fryez.
- Leche lumbarde.
- A Sotelte.
- Le .iij. cours.
- Quyncys in comfyte.
- Smal byrdys.
- Pome dorreng.
- Braun blanke leche.
- Eyroun engele.*. [i.e. iced eggs. ]
- Pety perneux.
- Pottys of lylye.
- A Sotelte.
Conuiuium Regis supradicti in nupcijs apud Wyntoniam.
- Le .j. cours.
- Fylettys in galentyne.
- Vyaund Ryalle.
- Grosse chare.
- Capoun of haut grece.
- Fesauntys. [leaf 45, back.]
- A Sotelte.
- Le .ij. cours.
- Venyson with furmente. Potage.
- Pulcynges farceȝ.
- Leche fryez.
- Braun bruse.
- A Sotelte.
- Le .iij. cours
- Creme de Almaundys.
- Perys in Syryppe.
- Venyson Rostyd.
- Smale byrdys.
- A Sotelte.
Ibidem conuiuium de pissibus.
- Le .j. cours.
- Vyaund Ryal.
- Sew lumbarde. Page 59
- Salt Fysshe.
- Laumpreys pouderyd.
- Samoun Rostyd.
- Crustade Lumbarde.
- A sotelte.
- Le .ij. cours.
- Purpayis en furmente.
- Lampreys in past.
- Leche fryez.
- Coronys for a sotelte.
- Le .iij. cours.
- Creme of Almaunde.
- Perys in syrippe.
- Tenche enbrace.
- Floundrys fryid. [leaf 46.]
- Lamprey Rostyd.
- Elys Rostyd.
- Lochys & colys.
- Crabbe au Creueys.
- Egle coronys in sotelte.
In Festo Sancte Trinitatis in cena.
- Le .j. cours.
- Chykonys y-boylid.
- Pygge en Sage.
- Spaulde de Motoun.
- Capoun Rostyd.
- Le .ij. cours.
- Venysoun en broþe.
- Kyde Rostyd.
- Venysoun Rostyd.
- Pety perneux.
- Le iij. cours.
Conuiuium domini de la Grey.
- Le .j. cours.
- Rys Moleynȝ.
- Vyaunde bruyse.
- Bakunde Heryng.
- Gros Salt fysshe.
- Salt Samoun.
- Salt Elys.
- Fryid Marlyng.
- Grete Pyke.
- Bakyn Elys.
- Le .ij. cours.
- Compost. } Potage.
- Brode canelle.} Potage.
- Codlyng. Page 60
- Plays fryid.
- Trayne Roste.
- Vn Lechemete.
- Le .iij. cours.
- Gelye. [leaf 46, back.]
- Creme of Almaundys.
- Elys & Lamprouns Rostyd.
- Breme de Mere.
- Pyuenade in paste.
- Leche lumbarde.
Conuiuium Flemmynge, Lincolniensis Episcopi.
- Le .j. cours.
- Perrey fyn.} potage.
- Rapeye. } potage.
- Grete taylys of Milwelle, An lenge.*. [i.e. "Great tails of Milwell and Ling:" see next page, near foot.]
- Samoun pollys.
- Salt Elys with galentyne.
- Gode Pyke an fat.
- Grosse tarteȝ.
- Le .ij. cours.
- Lampreys in galentyne.
- Vyand Ryal.
- Elys an Lampronys Rostyd.
- Le .iij. cours.
- Creme de .ij. colourys.
- Samon freysshe.
- Breme de Mere.
- Purpeys Rostyd.
- Goions fryid.
Conuiuium Johannis Chaundelere, Episcopi Sarum, in introitu episcopatus sui: in carnibus.
- Le .j. cours.
- Furmenty en Venyson.
- Vyaund cyprys.
- Capoun boilys.
- Pomys en gele. [leaf 47.]
- Vn lechemete.
- Tart Ryal.
- Vn sotelte. Agnus dei.
- Le .ij. cours.
- Vyaund Ryal. } Potage.
- Blandyssorye.} Potage. Page 61
- Venysoun Rostyd.
- Pulsous farce.
- Vn leche.
- Crustade Ryal.
- Vn sotelte: a Lebarde.
- Le .iij. cours.
- Mammenye Ryal.
- Vyaunt Ardant.
- Vn lechemete.
- Frytourys Lumbard.
- Payn Puffe.
- Vn Sotelte: Aquila.
Conuiuium domini Nicholai Bubbewyth, nuper episcopi Bathonensis & Wellensis ad funeralia; videlicet, quarto die decembris, anno domini Millesimo. CCCCmo vecessimo quarto: in carnibus:—
- Le .j. cours.
- Nomblys de Roo.
- Braun, cum Mustard.
- Chynes de porke.
- Capoun Roste de haut grece.
- Swan Roste.
- Heroun Rostyd.
- Aloes de Roo.
- Puddyng de Swan necke.
- Vn Lechemete.
- Vn bake, videlicet Crustade.
- Le .ij. cours.
- Ro Styuyd.
- Connyng Rostyd.
- Fesaunt Rostyd.
- Wodecokke Roste. [leaf 47, back.]
- Pertryche Roste.
- Plouer Roste.
- Snytys Roste.
- Grete byrdes Rosted.
- Larkys Rostyd
- Vennysoun de Ro Rostyd.
- Vn leche.
- Payn puffe.
- Colde bakemete.
Conuiuium de piscibus pro viris Religiosis ad funeralia predicta.
- Le .j. cours.
- Elys in sorry.
- Bakoun heryng.
- Mulwyl taylys.
- Lenge taylys.
- Jollys of Samoun.
- Merlyng soþe.
- Grete Plays. Page 62
- Leche barry.
- Crustade Ryal.
- Le .ij. cours.
- Crem of Almaundys.
- Freysse hake.
- Solys y-soþe.
- Gurnyd broylid with a syryppe.
- Brem de Mere.
- Menus fryid.
- Elys y-rostyd.
- Leche lumbard.
- Grete Crabbys.
- A cold bakemete.
Conuiuium Johannis Stafforde, Episcopi Wellensis in inductu Episcopatus sui, videlicet .xvj.o die Septembris, Anno domini millessimo CCCCmo vicessimo quinto1425 [supplied by ed.] .
- Le .j. cours.
- Furmenty with venysoun.
- Kede Roste.
- Capoun de haut Grece.
- A leche. [leaf 48.]
- Crustade Ryal.
- Frutoure Samata.
- A soltelte, a docter of lawe.
- Le .ij. cours.
- Blaunche Mortrewys.
- Vyand Ryal.
- Chykonys doryd.
- Veysoun Rostyd.
- A leche.
- Pystelade chaud.
- Pystelade fryid.
- Frytoure damaske.
- A sotelte, Egle.
- Le .iij. cours.
- Creme Moundy.
- Pety Curlewe.
- Venysoun Roste.
- Oxyn kyn̄.
- Herte de Alouse.
- Smale byrdys.
- Dowcet Ryal.
- Petelade Fryid.
- Eggys Ryal.
- Brawn fryid. Page 63
- A sotelte, Sent Andrewe.
- Vyn dowce.
Pro inferiori parte Aule, & in alijs locis.
- Le .j. cours.
- Furmenty with venysoun.
- Kede Roste.
- A bakemete.
- Le .ij. cours.
- Pygge. [leaf 48 back.]
- Venysoun Rosted.
- Bakemete chaud.
- Bakemete fryid.
A Ryal Fest in þe Feste at þe weddyng of þe Erle of Deuynchire.
- Le .j. cours.
- Furmenty with venysoun.
- Vyand Goderygge.
- Vele Roste.
- Swan with chawderoun.*. [A. chaudewyne. ]
- Vn leche.
- Vn Fryid mete.
- Vn pasty, cooperta.
- A sotelte: Ceruus.
- Le .ij. cours.
- Vyand Motlegℏ.
- Chykonys endoryd.
- Venyson Rosted.
- I. leche.
- Vn Fryid mete.
- I. paste Crustade.
- A colde Bakemete.
- A sotelte: Homo.
- Le .iij. cours.
- Datys in comfyte.
- Mawlard de la Ryuer.
- Pomez endoryd.
- I. Leche.
- Payn Puffe.
- A sotelte: Arbor.
Pro inferiori parte Auli.
- Le .j. cours.
- Venyson en Broþe.
- Spawdys*. [Spaut or Spaud, Shoulder. ] de Motoun.
- Kyde. Page 64
- Chykonys Roste.
- Pygge in Sawge.
- Venysoun bake.*. [A. venysoune rostid. ]
- Le. ij. cours.
- Caudel Ferry.
- Venysoun Roste.*. [A. adds in syrup. ]
- Vn Leche.*. [A. adds 'mete,' and also adds Vn fryide mete after.]
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.
ASHMOLE MS. 1439. SAUCES.
- Sauces pur diuerse viaundes: Chaudoun … PAGE 108
- Sauce alepeuere … 108
- Sauce galentyne … 108
- Sauce gingyuer … 109
- Sauce for a gos … 109
- Sauce camelyne … 109
- Sauce rous … 109
- Sauce for stokefysshe … 109
- Sauce for stokfysshe in an-other maner … 109
- Sauce for peiouns … 109
- Sauce for shulder of moton … 110
- Sauce vert … 110
- Surelle … 110
- Sauce percely … 110
- Sauce gauncile … 110
- Piper for feel and for venysoun … 110
- White sauce for capons y-sode … 110
- Black sauce for capouns y-rostyde … 110
- Sauce newe for malardis … 110
Sauces pur diuerse viaundes. Chaudoun.—Take gysers, and lyuers, and hert̘ of Swanne; and if þe guttys ben fat̘, slyt̘ them clence thaym*. [added after them in different ink.], and caste þem þer-to, and boile þem in faire watre: and þanne take þem up, and hew þem smal, and thanne caste þem in-to þe same broþe, (but strayne hit þurgℏ a straynour firste); and caste þer-to poudre peper, canel, and vynegre, and salt̘, and lete boile. And þanne take the blode of the Swanne, and freysshe broþ, and brede, and draw þem þurwe a straynour, and cast̘ þer-to; and lete boile to-gedre. And þenne take poudre of̘ gyngere, whanne hit̘ is al-moste y-now, & put̘ þer-to, and serue fortℏ with the swan.*. [added in different ink. ]
Sauce alepeuere.—Take fayre broun̄ brede, toste hit, and stepe it̘ in vinegre, and drawe it̘ þurwe a straynour; and put̘ þer-to garleke smal y-stampyd, poudre piper, salt, & serue forth.
Sauce galentyne.—Take faire crusteȝ of̘ broun brede, stepe þem in vinegre, and put̘ þer-to poudre canel, and lete it̘ stepe þer-wyþ til it be broun; and þanne drawe it þurwe a straynour .ij. tymes or .iij., and þannePage 109 put þerto [supplied by ed.] poudre piper and salte: & lete it̘ be sumwhat̘ stondynge, and not to þynne, & serue forth.
Sauce gingyuer.—Take white brede, stepe it̘ wiþ vynegre, and draw it .ij. or .iij. tymes þurȝ a straynour; and thanne put þer-to salt*. [added in different ink. ] poudre gingere, and serue forþe.
Sauce for a gos.—Take percelye, grapis, clowes of garleke, and salte, and put̘ it in þe goos, and lete roste. And whanne þe goos is y-now, schake out̘ þat̘ is wiþ-in, and put al in a mortre, and do þer-to .iij. harde ȝolkes of̘ egges; and grynd al to-gedre, and tempre it̘ vp wiþ verious, and caste it̘ upon the goos in a faire chargeour, & so serue it̘ forth.
Sauce camelyne.— [leaf 36 bk.] Take faire brede, and cut̘ it̘, and toste it; and take vynegre and wyne, and stepe hit̘ þer-in, and draw it þurwe a straynour wiþ poudre canel, and draw it .ij. or .iij. tymes, til it be smothe. And þanne take poudre ginger, sugre, and poudre of clowes, and cast þer-to. And loke þat̘ it̘ stonde wil by clowes, & by sugre; and þanne put̘ þer-to a litil safroune, and salt, and serue hit forþ þicke y-nowe.
Sauce rous.—Take brede, and broyl it vpon þe colous, and make it broune, and ley hit̘ in vynegre, and lete it̘ stepe; and þanne take piper, canel and notemyggeȝ, and a fewe of clowes, and cast̘ it̘ to-gedre in-to a mortre; and take þe brede out̘ of þe vynegre, and bray þer-wyþ. And whanne it̘ is y-brayd y-now, tempre it̘ wytℏ wyne and vinegre, and draw it̘ þurgℏ a straynour as þou woldiste galyntyne.
Sauce for stokefysshe.—Take faire broþe of elys, oþer of pyke, or els of̘ freysshe Samon, and strayne it þurwe a straynour: and take faire percely, and hewe it̘ smal, and put þe broþe and þe percele in-to a faire erþyn vessel; and put þer-to poudre gingere, and a litil verious, & lete boile to-gedre. And þanne take faire sode stockefysche, and ley it in faire hote watre: and whanne þou wilt serue it forþe, take þe fysshe fro þe watre, and ley it in a clene disshe; & cast þe sauce al hote þer-on, and serue it forth.
Sauce for stokfysshe in an-other maner.—Take curnylles of walnotys, and clouys of garleke, and piper, brede, and salt̘, and caste al in a morter; and grynde it smal, & tempre it̘ up wiþ þe same broþe þat̘ þe fysshe was sode in, and serue it̘ forþe.[leaf 37.]
*. [Heading in margin.]Sauce for peiouns.—Take percely, oynouns, garleke, and salt̘, and mynce smal the percely and þe oynouns, and grynde þe garleke, and temper it wiþ vynegre y-now: and mynce þe rostid peiouns and cast the sauce þer-on a-boute, and serue it̘ forth.Page 110
Sauce for shulder of moton.—Take percely, and oynons, and mynce þem and þe rostyde shulder of Moton; and take vynegre, and poudre gingere, salt, and cast̘ a-pon þe mynced shulder, and ete hym so.
Sauce vert.—Take percely, myntes, diteyne, peletre, a foil or .ij. of̘ cost̘marye, a cloue of garleke. And take faire brede, and stepe it with vynegre and piper, and salt̘; and grynde al this to-gedre, and tempre it vp wiþ wynegre, or wiþ eisel, and serue it̘ forþe.
Surelle.—Take Surel, wasche hit, grynde it̘, put̘ a litil salt̘, þer-to, and strayne hit̘, and serue forth.
Sauce percely.—Take percely, and grynde hit̘ wiþ vynegre & a litel brede and salt̘, and strayne it̘ þurgℏ a straynour, and serue it̘ forþe.
Sauce gauncile.—Take floure and cowe mylke, safroune wel y-grounde, garleke, peper, salt*. [added in different ink.] and put in-to a faire litel pot̘; and seþe it̘ ouer þe fire, and serue it̘ forthe with the goos.
Piper for feel and for venysoun.—Take brede, and frye it̘ in grece, draw it vp wiþ broþe and vinegre: caste þer-to poudre piper, and salt, sette on þe fire, boile it̘, and melle it̘ forþe.
White sauce for capons y-sode.—Take almoundis y-blaunchid, and grynde þem al to douste; tempre it̘ up wiþ verious and poudre of gingere, and melle it̘ forþe.
Black sauce for capouns y-rostyde.—Take þe Lyuer of̘ capouns, and roste hit wel; take anyse, and grynde parysgingere, and canel, and a litil [leaf 37 bk.] cruste of̘ brede, and grynde hit̘ weƚƚ aƚƚ to-gedre; tempre hit up wiþ verious, and þe grece of the capon, þanne boile it̘ and serue forþe.
Sauce newe for malardis.—Take brede, and blode y-boilid, and grynde it to-gedere, and draw þurw a cloþ withe vynegre; do þer-to poudre gyngere, and piper, and þe grece of the malarde; salt̘ it̘ and boile, and melle it forthe.
LAUD MS. 553 (BODLEIAN LIBRARY).
- Peynreguson … PAGE 112
- Amendment of salt mete … 112
- For to make amydon … 112
- Teste de cure … 112
- Sweteblanche … 112
- Rischewys close? [supplied by ed.] … 112
- Bukenade … 113
- Cyuele … 113
- Caudele … 113
- Saug saraser … 113
- Rape … 113
- Egredoucetes … 113
- Figee … 113
- Pomesmoille … 113
- Rys moilles … 113
- Apple moys … 113
- Soupes dorrees … 114
- Peys de almayne … 114
- Tauorsay … 114
- Haddoke in Cyuee … 114
- Chauudon of fissh … 114
- Mortrowes of fissh … 114
- Blaumanger of fissh …114
- Potage of ris … 114
- Numbles … 114
LAUD MS. 553 (BODLEIAN LIBRARY).[typographic ________________] [leaf 5.]
Peynreguson̄—Nym resons & do out ye stones, and bray it in a morter with pepir & gingiuer, & salt and wastel bred; tempre hit with wyn, boille hit, dresse hit forth.
Amendement of salt mete.—Tak a fare lynne clout / & do therynne a disshful of ote-mele, byne hit, & hange it in thy pot doun to ye boteme. Set it from ye fuyr & let hit kele / suththe set hit aȝen to ye fuyr / & drawe out thy clout & that is goude.
For to make amydon̛.—Nym whete at midsomer / & salt, & do it in a faire vessel / do water therto, that thy whete be yheled / let it stonde ix days & ix nyȝt, & eueryeday whess wel thy whete / & at ye ix days ende bray hit wel in a morter / & drie hit toȝenst ye sonne / do it in a faire vessel / & kouere hit fort, thou wil it note.
Teste de cure.—Nym rys, whas hem / drie hem / & bray hem al to doust in a morter, & amydon̄ therwith: tempre it vp with almand mylk / cast therto poudur and safron̄ / & sugur / nym luys, turbot, and elys / & gobete hem in mosselys, & sauge & perceli / mak coffyns of thi past / do thy fissh therynne; cast aboue goud poudur & sugur; kerue it, bake it, and ȝif hit forth.
Sweteblanche.—Nym chikons or hennes, skald hem, drawe hem in morselys, & seth hem with good beofe. nym yolkes of eyren ysoden hard / & almande mylk, and grind to-gedere / nym ye floures of ye rede vyne, & salt, & bray al in a morter: boille hit / nym thy chikons or thy hen̄, ondo hem in disshes, do thy sewe aboue / & also myȝt thou do fissh days with lyuere of turbut or of other manere fissh with almand mylke.[leaf 5b.] *. [see p. 55.]
Ryschewys close? [supplied by ed.] .—Nym flour and eyren, & kned to-gedere/nym figus, resons, & dates, & do out ye stonys, & blanchid almandis, & goud poudur,Page 113 & bray to-gedere / make coffyns of ye lengthe of a spanne / do thy farsour therynne, in euerych cake his porcion̛ / plie hem & boille hem in water / & suththe roste hem on a gridel & ȝif forth.
Bukenade.—Nym fressh flessh, what it euere be. Seth hit with goud beof, cast therto mynsed oynons & good spicerie, & lie hit with eyren, & ȝif hit forth.
Cyuele—Nym almandes, Sugur & salt, & payn de mayn, & bray hem in a morter / do therto eyren, frie hit in oylle or in grese, cast theron sugur, & ȝif hit forth.
Caudele.—Nym eyren, & sweng wel to-gedere / chauf ale & do therto / lie it with amydon̛, do therto a porcion̛ of sugur, or a perty of hony, & a perti of safron̛; boille hit, & ȝif hit forth.
Saug saraser.*. [ i.e. Sauce Sarrasine. ]—Tak Almandes, frye hem in oille, & bray hem, tempre hem with almand mylke & red wyn, & ye thrudde perty shal be sugur / & if hit be noȝt thikke ynow, lie it with amydon̛ or with flour de rys; colour hit with alkinet, boille hit, dresse it, florissℏ hit aboue with pomme-garnet, and ȝif forth.
Rape.—Nym luyss or tenge, or other manere fissh / frye hit in oille de olyue; nym crostes of whyt bred, resons, & canele, bray hit, tempre it vp with good wyn, drawe it thorw a colonur / let hit be al ycoloured with canele, boille hit, cast therto clous, maces, and quibibes, do thi fissh in thi disshes, & thi rape aboue, messe hit, & ȝif forth.[leaf 6.]
Egredoucetes.—Tak luyȝs or tenges, kerf hem in mosselis, fri hem in oille: nym vynegre / & ye thrudde perty sugur, mynce oynons, & boille smal, & clous, maces, & qibibus, & dresse hit forth.
Figee.—Nym figes, & boille hem in wyn, & bray hem in a morter with lied bred; tempre hit vp with goud wyn / boille it / do therto good spicere, & hole resons / dresse hit / florisshe it a-boue with pomme-garnetes.
Pomesmoille.—Nym rys & bray hem in a morter, tempre hem vp with almande milke, boille hem: nym appelis & kerue hem as small as douste, cast hem yn after ye boillyng, & sugur: colour hit with safron̄, cast therto goud poudre, & ȝif hit forth.
Rys moilles.—Nym rys, bray hem, tempre vp with almand mylke: boiƚƚ hem, cast therto sugur / & salt hit, & dresse hit forth.
Apple moys.—Nym appeles, seth hem, let hem kele, frete hem thorwe an her syue: cast it on a pot / & on a fless day cast therto goud fat broth of bef, Page 114 & white grese, sugur & safron̛, & on fissh days almand mylke, & oille de oliue, & sugur, & safron̛: boille hit, messe hit, cast aboue good poudre, & ȝif forth.
Soupes dorrees.—Nym oynons, mynce hem, frie hem in oille de olyue: nym oynons, boille hem with wyn, tost whit bred, & do it in dishes / and cast almand mylke theron̛, & ye wyn & ye oynons aboue, & gif hit forth.[leaf 6b.]
Peys de almayne.—Nym white peson & boille hem / & thanne tak hem vp, & wash hem clene in cold water, fort that ye holys go of: do hem in a clene pot / do water therto that hit be a-wese / let hem sethe vppon̛ colys / that ther be no lye / couere thi pot / that ther go no breth out / whenne hit beth ysode, do hem in a morter & bray hem smal, tempre hem vp with almande milke, & with flour de rys, do therto safron̄ & salt, & boille hit & dresse hit forth.
Tauorsay.—Nym ye hed of ye codlyng & ye liuere, & pike out ye bones / cast therto goud poudre of piper & gyngiuer, and gif forth.
Haddoke in Cyuee.—Shal be yopened & ywasshe clene / & ysode & yrosted on a gridel; grind peper & saffron̛, bred & ale / mynce oynons, fri hem in ale, & do therto, and salt: boille hit, do thyn haddok in plateres, & thi ciuey aboue, & ȝif forth.
Chauudon̛ of fissh.—Nym ye liuere & ye poke. Seth hit, hakke hit smal / grind peper & safron, bred & ale, tempre hit with ye broth / boille hit, do salt therto, & messe hit forth.
Mortrowes of fissh.—Tak ye rowys of fissh / & ye liuere, seth hit, hakke hit, grind peper, bred & ale, tempre hit with ye broth: do salt therto, boille hit, & messe hit forth.
Blaumanger of fissh.—Nym a pond of ris, seth hem fort hit berste, let hem kele: cast therto mylk of two pond of almandes / nym ye perch other ye loppestere or drie haddok, tese therto, and boille hit / cast therto sugur, & ȝif forth.
Potage of ris.—Nym ye ris, whess hem clene, seth hem fort hit breke: let hem kele, do therto almand mylke, other of kyn,*. [i.e. kine: cow milk. ] colour it with safron̛, salt hit, & ȝif forth.
Numbles.—Shall be ywhess clene in water & salt, & ysode in water / nym Cetera desunt [supplied by ed.] .
RECIPES FROM DOUCE MS. 55,
Ab. 1450 AD.
- Oyle Soppes … lxiij.PAGE 115
- Capon en Counfyt … Cij.115
- Cokentrice … Ciij. 115
- Crane roste … Cvij. 116
- Fesaunt rost … Cviij. 116
- Heron rost … Cx. 116
- Bitore roste … Cxj.116
- Egrett rost … Cxij.116
- Plouer rost … Cxix.117
- Snyte rost … Cxx.117
- Sturgeon buille ou turbutt … Cxlvj.117
- Charlette … Clxxviij.117
¶ Oyle Soppes. Capitulum lxiiij.—Take and buille mylke, and take yolkes of eyren̛ tryed fro the white, and draw hem; then cast to the milke and hete it, butt lete it nat buille, & [leaf 34b.] styrre it weƚƚ tiƚƚ it be summe-whate thikke: then cast ther-to sugre and salte, and cutt feyre paynemayne in soppes, & cast the soppes there-on, & serue it fortℏ in maner of potage.
¶ Capon̛ en Counfyt. ¶ Capitulum cij.—Take fressℏ broth, and wyn̛, & persely, & saverey, and a liteƚƚ sauge, and lete buille to-gedrys: and crome ther-to herde [leaf 47b.] yolkes of eyren̛ tyƚƚ it be weƚƚ thykke, and kest ther-to pouudre of gyngeuere y-nogℏ, & vertious, and salt, and saffron̛; and take a good rosted capon̛, & ley hym in a chargeur, & ryse the legges and the wynges, butt set [supplied by ed.] ham nott fro the body; and kest on the capon̛ the licour aƚƚ hotte, & serue it fortℏ.
¶ Cokentrice. ¶ Capitulum ciij.—Scalde a capon̛ clen̛, & smyte hem in-to the wast oueretwarde, and scaude a pygge, and draw hym, & smyte hym in the same maner; and then sewe the forthyr parte of the capon̛ and the hyndyr parte of the pygge to-gedrys, and the forther parte of the pygge [leaf 48.] and the hynder parte of the capon̛ to-gedyr: then draw the whyte & the yolkes of eyren̛, and cast ther-to, and svette of a schepe, and saffron̛, & salt, and pouudre of gyngeuere, and grated brede; and medle aƚƚ to-gedre witℏ thyn̄Page 116 honde, and putt it in the cokentrice, and putt it on a spite, and roste hem; and endore hem with yolkes of eyren̛, and pouudre of gyngeuere, and saffron̛, & ioissℏ of persely or malves, & draw hem, and endore hem aƚƚ abowte in euery perty of hym̛.
¶ Crane roste. Capitulum c.vij.—Take a crane, and cutt hym in the rofe of the mouth, and lete him blede to deth: and cast a-wey the blode, and schalde hym, & draw hym vndyr the wynge or att the vent, & folde vpp hys legges att the kneys vndir the thye; & cutt of the wyngys next iunte the body,*. [i.e. cut off the wings at the joint next to the body. ] and lete hym haue hys heuede & hys necke on; saue take awey the wesyng, [leaf 50.] and wynde the necke a-boute the spyte, and bynde hit, & putt the bille in the body and the golett; and reyse the wynges and the legges as of a gose; and yiff þou schalt sauce hym, mynce hym fyrst, and sauce hym withe pouudre of pepyr, and gyngeuere & mustarde, vynegre & salt, and serue hym fortℏ.
¶ Fesaunt rost. Capitulum cviij.—Lete a fesaunt blode in the mouth, and lete hym blede to deth; & pulle hym, and draw hym, & kutt a-wey the necke by the body, & the legges by the kne, & perbuille hym, & larde hym, and putt the knese in the vent: and rost hym, & reise hym vpp, hys legges & hys wynges, [leaf 50b.] as off an henne; & no sauce butt salt.
Heron̛ rost. ¶ Capitulum c.x.—Take an heron̛, & lete hym blode in the moutℏ as an crane, & scalde hym & draw hym att the vent as a crane; and cutt awey the boon̛ of the necke, & folde the necke a-boute the [leaf 51.] spite, and putt the hede ynne att the golet as a crane; & breke awey the boon̛ fro the kne to the fote, and lete the skyn be stille, and cutt the wyng att the Joynte next the body, and putt hem on a spite: and bynde hys legges to the spyte with the skynne of the legges, & lete rost, & reyse the legges and the wynges as of a crane, and sauce hym with vynegre, and mustard, and pouudre of gyngeuere, & sett hym fortℏ.
¶ Bitore roste. Capitulum cxj.—Slee a bytour in the moutℏ as an heron̛, & draw hym as an henne, and fold vppe hys legges as a crane; & lete the wynges be on, & take the boon̛ of the [leaf 51b.] necke aƚƚ awey as of an heron̛: & putt the hedde in the golet or in the shuldre, and rost hym; and ryse the legges & the wynges as þou dost of an heron, & no sauce butt salt: & sett hym fortℏ.
Egrett rost. Capitulum cxij.—Breke an egrettes nekke, or cut the rofe Page 117 of hys moutℏ, as of a crane, & scalde hym, and draw hym as an henne; & cutt of hys wynges by the body, and the heued & the necke by the body, & folde hys legges as a bitore, & rost hym: & no sauce butt salt.
¶ Plouer rost. ¶ Capitulum Cxix.—Breke the skulle of a plouere, & pull hym drye, and draw hym as a chike, and cutte the legges and the wynges by the body, and the heued and necke aƚƚ-so, & roste hym, and reyse the legges and wynges as an henne: and no sauce butt salt.
¶ Snyte rost. ¶ Capitulum Cxx.—Slee a snyte as a plouere, & lete hys necke be hole saue the [leaf 53b.] wesyng; and lete hys heuede be on, and putt it in the schuldre, and folde vppe his legges as a crane, & cutt his wynges and roste hym, & reyse hys legges and wynges as an henne; & no sauce butt salt.[leaf 60b.]
¶ Sturgeon̛ buille ou turbutt. ¶ Capitulum Cxlvj. Draw a turbutt or a sturgeon̛, and chyn̛ hym, & cutt them̛ in brode pecis; and buille hem in water and salt y-nogh, and serue hym fortℏ colde, a pece or too in a dissℏ with vert sauce: and cast persely leves wette in vynegre on hym.
¶ Charlete. ¶ Capitulum Clxxviij.—Setℏ melke yn a pott and cast ther-to salt and saffron̛; & hew feyre buttes of calues or of porke smaƚƚ, and cast ther-to: and draw the white & yolkes of eyren̛, and cast to the licour when it builleth, and a liteƚƚ ale, and stirre it tiƚƚ it crudde. and yiffe þou wilt haue it forced, hete milke scaldyng hoote, and cast ther-to rawe yolkes of eyren̛ and poudre of gyngeuere, and sugre & clowes & maces, & lete natt fully buille; and press the cruddes in feyre [leaf 76.] lenyn̛ cloth, & lessℏ it, & ley too or thre lesshes in a dissℏ: & cast the farsyng ther-on, & serue it forth hote.