Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55
Thomas Austin
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. ]
- Pecokke.
- Crane.
- Vn leche.
- Vn Fryid mete.
- Vn pasty, cooperta.
- A sotelte: Ceruus.
- Le .ij. cours.
- Mammenye.
- Vyand Motlegℏ.
- Kede.
- Conyng.
- Herons.
- Chykonys endoryd.
- Venyson Rosted.
- I. leche.
- Vn Fryid mete.
- I. paste Crustade.
- A colde Bakemete.
- A sotelte: Homo.
- Le .iij. cours.
- Gely.
- Datys in comfyte.
- Fesaunt.
- Gullys.
- Poper.
- Mawlard de la Ryuer.
- Peionys
- Pertryche.
- Curlew.
- Pomez endoryd.
- I. Leche.
- Payn Puffe.
- A sotelte: Arbor.
Pro inferiori parte Auli.
- Le .j. cours.
- Venyson en Broþe.
- Spawdys*. [Spaut or Spaud, Shoulder. ] de Motoun.
- Kyde. Page 64
- Doke.
- Chykonys Roste.
- Pygge in Sawge.
- Venysoun bake.*. [A. venysoune rostid. ]
- Le. ij. cours.
- Caudel Ferry.
- Pyionys.
- Gullys.
- Rabettys.
- Venysoun Roste.*. [A. adds in syrup. ]
- Doucetys.
- Vn Leche.*. [A. adds 'mete,' and also adds Vn fryide mete after.]
