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THE FORME OF CURY,
THE FORME OF CURY,
Compiled, about A.D. 1390, by the Master-Cooks of King RICHARD II, Presented afterwards to Queen ELIZABETH, by EDWARD Lord STAFFORD, And now in the Possession of GUSTAVUS BRANDER, Esq. Illustrated with NOTES, And a copious INDEX, or GLOSSARY. A MANUSCRIPT of the EDITOR, of the same Age and Subject, with other congruous Matters, are subjoined. "—ingeniosa gula est." MARTIAL. TO GUSTAVUS BRANDER, Esq. F.R.S. F.S.A. and Cur. Brit. Mus. I return your very curious Roll of Cookery, and I trust with so
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PREFACE
PREFACE
Without beginning ab ovo on a subject so light (a matter of importance, however, to many a modern Catius or Amasinius), by investigating the origin of the Art of Cookery, and the nature of it as practised by the Antediluvians [1]; without dilating on the several particulars concerning it afterwards amongst the Patriarchs, as found in the Bible [2], I shall turn myself immediately, and without further preamble, to a few cursory observations respecting the Greeks, Romans, Britons, and those other
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XPLICIT TABULA.
XPLICIT TABULA.
[1] This is a kind of Preamble to the Roll. A space is left for the initial word, intended to be afterwards written in red ink, and presumed to be Ðis. Fome , the lineola over it being either casually omitted, or since obliterated, means form , written Foume below, and in No. 195. [2] Cury. Cookery. We have adopted it in the Title. V. Preface. [3] ynglond. E was intended to be prefixed in red ink. Vide Note [1] and [6]. [4] þ. This Saxon letter with the power of th , is used
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FOR TO MAKE DRAWEN BENES. II.
FOR TO MAKE DRAWEN BENES. II.
Take benes and seeþ hem and grynde hem in a morter [1] and drawe hem up [2] with gode broth an do Oynouns in the broth grete mynced [3] an do þerto and colour it with Safroun and serve it forth. [1] morter. Mortar. [2] drawen hem up. Mix them. [3] grete mynced. Grossly, not too small....
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FOR TO MAKE GREWEL FORCED [1]. III.
FOR TO MAKE GREWEL FORCED [1]. III.
Take grewel and do to the fyre with gode flessh and seeþ it wel. take the lire [2] of Pork and grynd it smal [3] and drawe the grewel thurgh a Straynour [4] and colour it wiþ Safroun and serue [5] forth. [1] forced, farced, enriched with flesh. Vide Gloss. [2] lire. Flesh. [3] grynd it smal. Bruise or beat in a mortar. [4] stryno'. Strainer. [5] serue. Serve. Vide Gloss....
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CABOCHES [1] IN POTAGE. IIII.
CABOCHES [1] IN POTAGE. IIII.
Take Caboches and quarter hem and seeth hem in gode broth with Oynouns y mynced and the whyte of Lekes y slyt and corue smale [2] and do þer to safroun an salt and force it with powdour douce [3]. [1] Caboches. Probably cabbages. [2] corue smale. Cut small. V. i corue in Gloss. [3] powdour douce. Sweet aromatic powder. V. Pref....
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RAPES [1] IN POTAGE. V.
RAPES [1] IN POTAGE. V.
Take rapus and make hem clene and waissh hem clene. quare hem [2]. parboile hem. take hem up. cast hem in a gode broth and seeþ hem. mynce Oynouns and cast þerto Safroun and salt and messe it forth with powdour douce. the wise [3] make of Pasturnakes [4] and skyrwates. [5] [1] Rapes, or rapus. Turneps. [2] quare hem. Cut them in squares , or small pieces. V. Gloss. [3] in the wise, i.e. in the same manner. Self or same , seems to be casually omitted. Vide No. 11 and 122. [4] Pasturnakes, for par
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EOWTES [1] OF FLESSH. VI.
EOWTES [1] OF FLESSH. VI.
Take Borage, cool [2]. langdebef [3]. persel [4]. betes. orage [5]. auance [6]. violet [7]. saueray [8]. and fenkel [9]. and whane þey buth sode; presse hem wel smale. cast hem in gode broth an seeþ hem. and serue hem forth. [1] Eowtes. Lowtes , No. 88, where, in the process, it is Rowtes . Quære the meaning, as Roots does not apply to the matter of the Recipe. In No. 73 it is written owtes . [2] Cole, or colewort. [3] Langdebef. Bugloss, buglossum sylvestre. These names all arise from a similit
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HEBOLACE [1]. VII.
HEBOLACE [1]. VII.
Take Oynouns and erbes and hewe hem small and do þes to gode broth. and aray [2] it as þou didest caboches. If þey be in fyssh day. make [3] on the same maner [4] with water and oyle. and if it be not in Lent alye [5] it with zolkes of Eyren [6]. and dresse it forth and cast þer to powdour douce. [1] Hebolace. Contents, Hebolas; for Herbolas , from the herbs used; or, if the first letter be omitted (see the Contents), Chebolas , from the Chibols employed. [2] aray. Dress, set it out. [3] make. D
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GOURDES IN POTAGE. VIII.
GOURDES IN POTAGE. VIII.
Take young Gowrdes pare hem and kerue [1] hem on pecys. cast hem in gode broth, and do þer to a gode pertye [2] of Oynouns mynced. take Pork soden. grynd it and alye it þer with and wiþ zolkes of ayrenn. do þer to safroun and salt, and messe it forth with powdour douce. [1] kerve. Cut. [2] partye. Party, i.e. quantity....
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RYSE [1] OF FLESH. IX.
RYSE [1] OF FLESH. IX.
Take Ryse and waishe hem clene. and do hem in erthen pot with gode broth and lat hem seeþ wel. afterward take Almaund mylke [2] and do þer to. and colour it wiþ safroun an salt, an messe forth. [1] Ryse. Rice. V. Gloss. [2] Almand mylke. V. Gloss....
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FUNGES [1]. X.
FUNGES [1]. X.
Take Funges and pare hem clere and dyce hem [2]. take leke and shred hym small and do hym to seeþ in gode broth. colour it with safron and do þer inne powdour fort [3]. [1] Funges. Mushrooms. [2] dyce hem. Cut them in squares. Vide quare in Gloss. [3] Powdour fort. Vide Preface....
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BURSEN [1]. XI.
BURSEN [1]. XI.
Take the whyte of Lekes. slype hem and shrede hem small. take Noumbles [2] of swyne and boyle hem in broth and wyne. take hym up and dresse hem and do the Leke in the broth. seeþ and do the Noumbles þer to make a Lyour [3] of brode blode and vynegre and do þer to Powdour fort seeþ Oynouns mynce hem and do þer to. the self wise make of Pigges. [1] Bursen. Qu. the etymon. [2] Noumbles. Entrails. V. Gloss. [3] Lyo', Lyour. A mixture. Vide alye in Gloss....
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CORAT [1]. XII.
CORAT [1]. XII.
Take the Noumbles of Calf. Swyne. or of Shepe. parboile hem and skerne hem to dyce [2] cast hem in gode broth and do þer to erbes. grynde chyballes [3]. smale y hewe. seeþ it tendre and lye it with zolkes of eyrenn. do þer to verious [4] safroun powdour douce and salt, and serue it forth. [1] Corat. Qu. [2] kerve hem to dyce. V. quare in Gloss. [3] Chyballes. Chibols, young onions. V. Gloss. [4] verious. Verjuice....
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NOUMBLES. XIII.
NOUMBLES. XIII.
Take noumbles of Deer oþer [1] of oþer beest parboile hem kerf hem to dyce. take the self broth or better. take brede and grynde with the broth. and temper it [2] up with a gode quantite of vyneger and wyne. take the oynouns and parboyle hem. and mynce hem smale and do þer to. colour it with blode and do þer to powdour fort and salt and boyle it wele and serue it fort [3]. [1] oþer. Other, i.e. or. [2] temper it. Temper it, i. e. mix it. [3] fort. Miswritten for forth . So again No. 31. 127....
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ROO [1] BROTH. XIIII.
ROO [1] BROTH. XIIII.
Take the lire of the Deer oþer of the Roo parboile it on smale peces. seeþ it wel half in water and half in wyne. take brede and bray it wiþ the self broth and drawe blode þer to and lat it seeth to gedre with powdour fort of gynger oþer of canell [2]. and macys [3]. with a grete porcioun of vineger with Raysouns of Coraunte [4]. [1] Roo. Roe. The Recipe in Ms. Ed. No. 53. is very different. [2] Canell. Cinnamon. [3] macys. Mace. V. Preface and Gloss. [4] Raysouns of Coraunte. Currants. V. Gloss
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TREDURE [1]. XV.
TREDURE [1]. XV.
Take Brede and grate it. make a lyre [2] of rawe ayrenn and do þerto Safroun and powdour douce. and lye it up [3] with gode broth. and make it as a Cawdel. and do þerto a lytel verious. [1] Tredure. A Cawdle; but quære the etymon. The French tres dure does not seem to answer. [2] lyre. Mixture. [3] lye it up. Mix it....
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MONCHELET [1]. XVI.
MONCHELET [1]. XVI.
Take Veel oþer Moton and smite it to gobettes seeþ it in gode broth. cast þerto erbes yhewe [2] gode wyne. and a quantite of Oynouns mynced. Powdour fort and Safroun. and alye it with ayren and verious. but lat not seeþ after. [1] Monchelet. Mounchelet , Contents. [2] y hewe. Shred....
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BUKKENADE [1]. XVII.
BUKKENADE [1]. XVII.
Take Hennes [2] oþer Conynges [3] oþer Veel oþer oþer Flessh an hewe hem to gobettes waische it and hit well [4]. grynde Almandes unblaunched. and drawe hem up with þe broth cast þer inne raysons of Corance. sugur. Powdour gyngur erbes ystewed in grees [5]. Oynouns and Salt. If it is to to [6] thynne. alye it up with flour of ryse oþer with oþer thyng and colour it with Safroun. [1] Bukkenade. Vide No. 118. qu. [2] Hennes; including, I suppose, chicken and pullets. [3] Conynges. Coneys, Rabbits.
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CONNATES [1]. XVIII.
CONNATES [1]. XVIII.
Take Connes and pare hem. pyke out the best and do hem in a pot of erthe. do þerto whyte grece þat he stewe þer inne. and lye hem up with hony clarified and with rawe zolkes [2] and with a lytell almaund mylke and do þerinne powdour fort and Safron. and loke þat it be yleesshed [3], [1] Connat seems to be a kind of marmalade of connes, or quinces, from Fr. Coing . Chaucer, v. Coines. Written quinces No. 30. [2] Yolkes, i. e. of Eggs. [3] yleesshed. V. Gloss....
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DREPEE [1]. XIX.
DREPEE [1]. XIX.
Take blanched Almandes grynde hem and temper hem up with gode broth take Oynouns a grete quantite parboyle hem and frye hem and do þerto. take smale bryddes [2] parboyle hem and do þerto Pellydore [3] and salt. and a lytel grece. [1] Drepee. Qu. [2] bryddes. Birds. Per metathesin; v. R. in Indice . [3] Pellydore. Perhaps pellitory . Peletour , 104. Mawmenee [1]. XX. Take a pottel of wyne greke. and ii. pounde of sugur take and clarifye the sugur with a qantite of wyne an drawe it thurgh a strayn
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EGURDOUCE [1]. XXI.
EGURDOUCE [1]. XXI.
Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel. salt. and cast þerto. and lat it seeþ with a gode quantite of white grece an serue it forth. [1] Egurdouce. The term expresses piccante dolce , a mixture of sour and sweet; but there is nothing of the former in the composition. Vide Gloss....
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CAPOUNS IN COUNCYS [1]. XXII.
CAPOUNS IN COUNCYS [1]. XXII.
Take Capons and rost hem right hoot þat þey be not half y nouhz and hewe hem to gobettes and cast hem in a pot, do þerto clene broth, seeþ hem þat þey be tendre. take brede and þe self broth and drawe it up yferer [2], take strong Powdour and Safroun and Salt and cast þer to. take ayrenn and seeþ hem harde. take out the zolkes and hewe the whyte þerinne, take the Pot fro þe fyre and cast the whyte þerinne. messe the disshes þerwith and lay the zolkes hool and flour it with clowes. [1] Concys see
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HARES [1] IN TALBOTES [2]. XXIII.
HARES [1] IN TALBOTES [2]. XXIII.
Take Hares and hewe hem to gobettes and seeþ hem with þe blode unwaisshed in broth. and whan þey buth y nowh: cast hem in colde water. pyke and waisshe hem clene. cole [3] the broth and drawe it thurgh a straynour. take oþer blode and cast in boylyng water seeþ it and drawe it thurgh a straynour. take Almaundes unblaunched. waisshe hem and grynde hem and temper it up with the self broth. cast al in a pot. tak oynouns and parboile hem smyte hem small and cast hem in to þis Pot. cast þerinne Powdo
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HARES IN PAPDELE [1]. XXIIII.
HARES IN PAPDELE [1]. XXIIII.
Take Hares parboile hem in gode broth. cole the broth and waisshe the fleyssh. cast azeyn [2] to gydre. take obleys [3] oþer wafrouns [4] in stede of lozeyns [5]. and cowche [6] in dysshes. take powdour douce and lay on salt the broth and lay onoward [7] an messe forth. [1] Papdele. Qu. [2] azeyn. Again. [3] obleys, called oblatæ ; for which see Hearne ad Lib. Nig. I. p. 344. A kind of Wafer, otherwise called Nebulæ ; and is the French oublie, oble . Leland, Collect. IV. p. 190. 327. [4] wafroun
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CONNYNGES IN CYNEE [1]. XXV.
CONNYNGES IN CYNEE [1]. XXV.
Take Connynges and smyte hem on peces. and seeþ hem in gode broth, mynce Oynouns and seeþ hem in grece and in gode broth do þerto. drawe a lyre of brede. blode. vynegur and broth do þerto with powdour fort. [1] Cynee. Vide Gloss....
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CONNYNGES IN GRAUEY. XXVI.
CONNYNGES IN GRAUEY. XXVI.
Take Connynges smyte hem to pecys. parboile hem and drawe hem with a gode broth with almandes blanched and brayed. do þerinne sugur and powdour gynger and boyle it and the flessh þerwith. flour it with sugur and with powdour gynger an serue forth....
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CHYKENS IN GRAVEY. XXVII.
CHYKENS IN GRAVEY. XXVII.
Take Chykens and serue hem the same manere and serue forth....
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FYLETTES [1] OF GALYNTYNE [2]. XXVIII.
FYLETTES [1] OF GALYNTYNE [2]. XXVIII.
Take fylettes of Pork and rost hem half ynowh smyte hem on pecys. drawe a lyour of brede and blode. and broth and Vineger. and do þerinne. seeþ it wele. and do þerinne powdour an salt an messe it forth. [1] Fylettes. Fillets. [2] of Galyntyne. In Galyntyne. Contents, rectlus . As for Galentine , see the Gloss....
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PYGGES IN SAWSE SAWGE [1]. XXIX.
PYGGES IN SAWSE SAWGE [1]. XXIX.
Take Pigges yskaldid and quarter hem and seeþ hem in water and salt, take hem and lat hem kele [2]. take persel sawge. and grynde it with brede and zolkes of ayrenn harde ysode. temper it up with vyneger sum what thyk. and, lay the Pygges in a vessell. and the sewe onoward and serue it forth. [1] Sawge. Sage. As several of them are to be used, these pigs must have been small. [2] kele. Cool....
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SAWSE MADAME. XXX.
SAWSE MADAME. XXX.
Take sawge. persel. ysope. and saueray. quinces. and peeres [1], garlek and Grapes. and fylle the gees þerwith. and sowe the hole þat no grece come out. and roost hem wel. and kepe the grece þat fallith þerof. take galytyne and grece and do in a possynet, whan the gees buth rosted ynowh; take an smyte hem on pecys. and þat tat [2] is withinne and do it in a possynet and put þerinne wyne if it be to thyk. do þerto powdour of galyngale. powdour douce and salt and boyle the sawse and dresse þe Gees
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GEES IN HOGGEPOT [1]. XXXI.
GEES IN HOGGEPOT [1]. XXXI.
Take Gees and smyte hem on pecys. cast hem in a Pot do þerto half wyne and half water. and do þerto a gode quantite of Oynouns and erbest. Set it ouere the fyre and couere [2] it fast. make a layour of brede and blode an lay it þerwith. do þerto powdour fort and serue it fort. [1] Hoggepot. Hodge-podge. Ochepot . Ms. Ed. No. 22. French, Hochepot . Cotgrave. See Junii Enym. v. Hotch-potch . [2] couere. Cover....
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CARNEL [1] OF PORK. XXXII.
CARNEL [1] OF PORK. XXXII.
Take the brawnn of Swyne. parboile it and grynde it smale and alay it up with zolkes of ayren. set it ouere [2] the fyre with white Grece and lat it not seeþ to fast. do þerinne Safroun an powdour fort and messe it forth. and cast þerinne powdour douce, and serue it forth. [1] Carnel, perhaps Charnel , from Fr. Chaire . [2] ouere. Over. So again, No. 33....
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CHYKENNS [1] IN CAWDEL. XXXIII.
CHYKENNS [1] IN CAWDEL. XXXIII.
Take Chikenns and boile hem in gode broth and ramme [2] hem up. þenne take zolkes of ayrenn an þe broth and alye it togedre. do þerto powdour of gynger and sugur ynowh safroun and salt. and set it ouere the fyre withoute boyllyng. and serue the Chykenns hole [3] oþer ybroke and lay þe sowe onoward. [1] Chikens. Contents. So again in the next Recipe. [2] ramme. Qu. press them close together. [3] hole. Whole....
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CHYKENS IN HOCCHEE [1]. XXXIIII.
CHYKENS IN HOCCHEE [1]. XXXIIII.
Take Chykenns and scald hem. take parsel and sawge withoute eny oþere erbes. take garlec an grapes and stoppe the Chikenns ful and seeþ hem in gode broth. so þat þey may esely be boyled þerinne. messe hem an cast þerto powdour dowce. [1] Hochee. This does not at all answer to the French Hachis , or our Hash ; therefore qu. Take gode broth and do þerto the Fowle. and do þerto hool peper and flour of canel a gode quantite and lat hem seeþ þwith. and messe it forth. and þer cast þeron Podour dowce.
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BLANK MAUNGER [1]. XXXVI.
BLANK MAUNGER [1]. XXXVI.
Take Capouns and seeþ hem, þenne take hem up. take Almandes blaunched. grynd hem and alay hem up with the same broth. cast the mylk in a pot. waisshe rys and do þerto and lat it seeþ. þanne take brawn of Capouns teere it small and do þerto. take white grece sugur and salt and cast þerinne. lat it seeþ. þenne messe it forth and florissh it with aneys in confyt rede oþer whyt. and with Almaundes fryed in oyle. and serue it forth. [1] Blank Maunger. Very different from ours. Vide Gloss....
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BLANK DESSORRE [1]. XXXVII.
BLANK DESSORRE [1]. XXXVII.
Take Almandes blaunched, grynde hem and temper hem up with whyte wyne, on fleissh day with broth. and cast þerinne flour of Rys. oþer amydoun [2], and lye it þerwith. take brawn of Capouns yground. take sugur and salt and cast þerto and florissh it with aneys whyte. take a vessel yholes [3] and put in safroun. and serue it forth. [1] Blank Dessorre. V. Gloss. [2] Amydoun. "Fine wheat flour steeped in water, strained and let stand to settle, then drained and dried in the sun; used for bread or in
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MORREE [1]. XXXVIII.
MORREE [1]. XXXVIII.
Take Almandes blaunched, waisshe hem. grynde hem. and temper hem up with rede wyne, and alye hem with flour of Rys. do þerto Pynes yfryed. and colour it with saundres. do þerto powdour fort and powdour douce and salt, messe it forth and flour it [2] with aneys confyt whyte. [1] Morree. Ms. Ed. 37. murrey . Ibid. II. 26. morrey ; probably from the mulberries used therein. [2] flour it. Flourish it....
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CHARLET [1]. XXXIX.
CHARLET [1]. XXXIX.
Take Pork and seeþ it wel. hewe it smale. cast it in a panne. breke ayrenn and do þerto and swyng [2] it wel togyder. do þerto Cowe mylke and Safroun and boile it togyder. salt it & messe it forth. [1] Charlet; probably from the French, chair . Qu. Minced Meat, and the next article, Forced Meat. [2] swyng. Shake, mix....
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CHARLET YFORCED. XX.II.
CHARLET YFORCED. XX.II.
Take mylke and seeþ it, and swyng þerwith zolkes of Ayrenn and do þerto. and powdour of gynger suger. and Safroun and cast þerto. take the Charlet out of the broth and messe it in dysshes, lay the sewe onoward. flour it with powdour douce. and serue it forth....
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CAWDEL FERRY [1]. XX.II. I.
CAWDEL FERRY [1]. XX.II. I.
Take flour of Payndemayn [2] and gode wyne. and drawe it togydre. do þerto a grete quantite of Sugur cypre. or hony clarified, and do þerto safroun. boile it. and whan it is boiled, alye it up with zolkes of ayrenn. and do þerto salt and messe it forth. and lay þeron sugur and powdour gyngur. [1] ferry. Quære. We have Carpe in Ferry , Lel. Coll. VI. p. 21. [2] Payndemayn. White bread. Chaucer....
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JUSSHELL [1]. XX.II. III.
JUSSHELL [1]. XX.II. III.
Take brede ygrated and ayrenn and swyng it togydre. do þerto safroun, sawge. and salt. & cast broth. þerto. boile it & messe it forth. [1] Jusshell. See also next number. Jussell , Ms. Ed. 21, where the Recipe is much the same. Lat. Juscellam , which occurs in the old scholiast on Juvenal iv. 23; and in Apicius, v. 3. Vide Du Fresne, v. Jusselium and Juscellum , where the composition consists of vinum , ova , and sagmea , very different from this. Faber in Thesauro cites Juscellu
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JUSSHELL ENFORCED [1]. XX.II. IIII.
JUSSHELL ENFORCED [1]. XX.II. IIII.
Take and do þerto as to charlet yforced. and serue it forth. [1] Jusshell enforced. As the Charlet yforced here referred to was made of pork, compare No. 40 with No. 39. So in Theod. Priscian we have Jussetlum Gallinæ ....
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MORTREWS [1]. XX.II. V.
MORTREWS [1]. XX.II. V.
Take hennes and Pork and seeþ hem togyder. take the lyre of Hennes and of the Pork, and hewe it small and grinde it all to doust [2]. take brede ygrated and do þerto, and temper it with the self broth and alye it with zolkes of ayrenn, and cast þeron powdour fort, boile it and do þerin powdour of gyngur sugur. safroun and salt. and loke þer it be stondyng [3], and flour it with powdour gynger. [1] Mortrews. Vide Gloss. [2] doust. Dust, powder. [3] stondyng. Stiff, thick....
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MORTREWS BLANK. XX.II. VI.
MORTREWS BLANK. XX.II. VI.
Take Pork and Hennes and seeþ hem as to fore. bray almandes blaunched, and temper hem up with the self broth. and alye the fleissh with the mylke and white flour of Rys. and boile it. & do þerin powdour of gyngur sugar and look þat it be stondyng....
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BREWET OF ALMONY [1]. XX.II. VII.
BREWET OF ALMONY [1]. XX.II. VII.
Take Conynges or kiddes and hewe hem small on moscels [2] oþer on pecys. parboile hem with the same broth, drawe an almaunde mylke and do the fleissh þerwith, cast þerto powdour galyngale & of gynger with flour of Rys. and colour it wiþ alkenet. boile it, salt it. & messe it forth with sugur and powdour douce. [1] Almony. Almaine, or Germany. Almany . Fox, part I. p. 239. Alamanie . Chron. Sax. p. 242. V. ad No. 71. [2] moscels. Morsels....
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PEIOUNS [1] YSTEWED. XX.II. VIII.
PEIOUNS [1] YSTEWED. XX.II. VIII.
Take peions and stop hem with garlec ypylled and with gode erbes ihewe. and do hem in an erthen pot. cast þerto gode broth and whyte grece. Powdour fort. safroun verious & salt. [1] Peiouns, Pejons, i. e. Pigeons, j is never written here in the middle of a word....
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LOSEYNS [1]. XX.II. IX.
LOSEYNS [1]. XX.II. IX.
Take gode broth and do in an erthen pot, take flour of payndemayn and make þerof past with water. and make þerof thynne foyles as paper [2] with a roller, drye it harde and seeþ it in broth take Chese ruayn [3] grated and lay it in disshes with powdour douce. and lay þeron loseyns isode as hoole as þou mizt [4]. and above powdour and chese, and so twyse or thryse, & serue it forth. [1] Loseyns. Vide in Gloss. [2] foyles as paper. Leaves of paste as thin as paper . [3] Chese ruyan. 166. V
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TARTLETTES [1]. XX.II. X.
TARTLETTES [1]. XX.II. X.
Take pork ysode and grynde it small with safroun, medle it with ayrenn and raisons of coraunce and powdour fort and salt, and make a foile of dowhz [2] and close the fars [3] þerinne. cast þe Tartletes in a Panne with faire water boillyng and salt, take of the clene Flessh withoute ayren & bolle it in gode broth. cast þerto powdour douce and salt, and messe the tartletes in disshes & helde [4] the sewe þeronne. [1] Tarlettes. Tartletes in the process. [2] foile of dowhz, or dowgh
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PYNNONADE [1]. XX.II. XI.
PYNNONADE [1]. XX.II. XI.
Take Almandes iblaunched and drawe hem sumdell thicke [2] with gode broth oþer with water and set on the fire and seeþ it, cast þerto zolkes of ayrenn ydrawe. take Pynes yfryed in oyle oþer in grece and þerto white Powdour douce, sugur and salt. & colour it wiþ alkenet a lytel. [1] Pynnonade. So named from the Pynes therein used. [2] sumdell thicke. Somewhat thick, thickish....
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ROSEE [1]. XX.II. XII.
ROSEE [1]. XX.II. XII.
Take thyk mylke as to fore welled [2]. cast þerto sugur a gode porcioun pynes. Dates ymynced. canel. & powdour gynger and seeþ it, and alye it with flores of white Rosis, and flour of rys, cole it, salt it & messe it forth. If þou wilt in stede of Almaunde mylke, take swete cremes of kyne. [1] Rosee. From the white roles therein mentioned. See No. 41. in Mi. Ed. but No. 47 there is totally different. [2] welled, f. willed ; directed....
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CORMARYE [1]. XX.II. XIII.
CORMARYE [1]. XX.II. XIII.
Take Colyandre [2], Caraway smale grounden, Powdour of Peper and garlec ygrounde in rede wyne, medle alle þise [3] togyder and salt it, take loynes of Pork rawe and fle of the skyn, and pryk it wel with a knyf and lay it in the sawse, roost þerof what þou wilt, & kepe þat þat fallith þerfro in the rosting and seeþ it in a possynet with faire broth, & serue it forth witþ þe roost anoon [4]. [1] Cormarye. Quære. [2] Golyandre. Coriander. [3] þise. These. [4] anoon. Immediately. Tak
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NOTA. XX.II. XV.
NOTA. XX.II. XV.
The Loyne of the Pork, is fro the hippe boon to the hede. The fyletes buth two, that buth take oute of the Pestels [1]. [1] Pestels. Legs. Take and make gode thik Almaund mylke as tofore. and do þerin of flour of hawthorn [2]. and make it as a rose. & serue it forth. [1] Spynee. As made of Haws, the berries of Spines, or Hawthorns. [2] Hawthern. Hawthorn. Take Almandes unblanched, waisshe hem, grynde hem, drawe hem up with gode broth. do þerto thridde part of chiryse. þe stones. take out
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CROTOUN [1]. XX.III.
CROTOUN [1]. XX.III.
Take the offal of Capouns oþer of oþere briddes. make hem clene and parboile hem. take hem up and dyce hem. take swete cowe mylke and cast þerinne. and lat it boile. take Payndemayn [2] and of þe self mylke and drawe thurgh a cloth and cast it in a pot and lat it seeþ, take ayren ysode. hewe the white and cast þerto, and alye the sewe with zolkes of ayren rawe. colour it with safron. take the zolkes and fry hem and florish hem þerwith and with powdour douce. [1] Crotoun. Ms. Ed. 24. has Craytoun
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FONNELL [1]. XX.III. II.
FONNELL [1]. XX.III. II.
Take Almandes unblaunched. grynde hem and drawe hem up with gode broth, take a lombe [2] or a kidde and half rost hym. or the þridde [3] part, smyte hym in gobetes and cast hym to the mylke. take smale briddes yfasted and ystyned [4]. and do þerto sugur, powdour of canell and salt, take zolkes of ayrenn harde ysode and cleeue [5] a two and ypaunced [6] with flour of canell and florish þe sewe above. take alkenet fryed and yfoundred [7] and droppe above with a feþur [8] and messe it forth. [1] Fo
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[1]XPLICIT.
[1]XPLICIT.
[1] A blank was left in the original for a large E ....
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THE FOLLOWING MEMORANDUM AT THE END OF THE ROLL.
THE FOLLOWING MEMORANDUM AT THE END OF THE ROLL.
"Antiquum hoc monumentum oblatum et missum est majestati vestræ vicesimo septimo die mensis Julij, anno regno vestri fælicissimi vicesimo viij ab humilimo vestro subdito, vestræque, majestati fidelissimo EDWARD STAFFORD, Hæres domus subversæ Buckinghamiens." N.B. He was Lord Stafford and called Edward. Edw. D. of Bucks beheaded 1521. 13 H. VIII. | Henry, restored in blood by H. VIII.; and again 1 Ed. VI. | Edw. aged 21, 1592; born 1592. 21. ob. 1525. f. 1625. | 21 Edw. b. 1600. ——
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III.
III.
Cranys and Herons schulle be euarund [1] wyth Lardons of swyne and rostyd and etyn wyth gyngynyr. [1] Perhaps enarmed , or enorned . See Mr. Brander's Roll, No. 146....
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IV.
IV.
Pecokys and Partrigchis schul ben yparboyld and lardyd and etyn wyth gyngenyr....
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V. MORTERELYS [1].
V. MORTERELYS [1].
Nym hennyn and porke and seth hem togedere nym the lyre [2] of the hennyn and the porke and hakkyth finale and grynd hit al to dust and wyte bred therwyth and temper it wyth the selve broth and wyth heyryn and colure it with safroun and boyle it and disch it and cast theron powder of peper and of gyngynyr and serve it forthe. [1] V. Mortrews in Gloss. [2] Flesh....
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VI. CAPONYS INC ONEYS.
VI. CAPONYS INC ONEYS.
Schal be sodyn. Nym the lyre and brek it smal In a morter and peper and wyte bred therwyth and temper it wyth ale and ley it wyth the capoun. Nym hard sodyn eyryn and hewe the wyte smal and kaste thereto and nym the zolkys al hole and do hem in a dysch and boyle the capoun and colowre it wyth safroun and salt it and messe it forthe....
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VII. HENNYS [1] IN BRUET.
VII. HENNYS [1] IN BRUET.
Schullyn be scaldyd and sodyn wyth porke and grynd pepyr and comyn bred and ale and temper it wyth the selve broth and boyle and colowre it wyth safroun and salt it and messe it forthe. [1] Hens....
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VIII. HARYS [1] IN CMEE [2].
VIII. HARYS [1] IN CMEE [2].
Schul be parboylyd and lardyd and rostid and nym onyons and myce hem rizt smal and fry hem in wyte gres and grynd peper bred and ale and the onions therto and coloure it wyth safroun and salt it and serve it forth. [1] Hares. [1] Perhaps Cinee ; for see No. 51....
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IX. HARIS IN TALBOTAYS.
IX. HARIS IN TALBOTAYS.
Schul be hewe in gobbettys and sodyn with al the blod Nym bred piper and ale and grynd togedere and temper it with the selve broth and boyle it and salt it and serve it forthe....
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X. CONYNGGYS [1] IN GRAVEY.
X. CONYNGGYS [1] IN GRAVEY.
Schul be sodyn and hakkyd in gobbettys and grynd gyngynyr galyngale and canel. and temper it up with god almand mylk and boyle it and nym macys and clowys and kest [2] therin and the conynggis also and salt hym [3] and serve it forthe. [1] Rabbits. [2] Cast. [3] it , or perhaps hem ....
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XI. FOR TO MAKE A COLYS [1].
XI. FOR TO MAKE A COLYS [1].
Nym hennys and schald hem wel. and seth hem after and nym the lyre and hak yt smal and bray it with otyn grotys in a morter and with wyte bred and temper it up wyth the broth Nym the grete bonys and grynd hem al to dust and kest hem al in the broth and mak it thorw a clothe and boyle it and serve it forthe. [1] Cullis. V. Preface....
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XII. FOR TO MAKE NOMBLES [1].
XII. FOR TO MAKE NOMBLES [1].
Nym the nomblys of the venysoun and wasch hem clene in water and salt hem and seth hem in tweye waterys grynd pepyr bred and ale and temper it wyth the secunde brothe and boyle it and hak the nomblys and do theryn and serve it forthe. [1] Umbles....
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XIII. FOR TO MAKE BLANCHE BREWET DE ALYNGYN.
XIII. FOR TO MAKE BLANCHE BREWET DE ALYNGYN.
Nym kedys [1] and chekenys and hew hem in morsellys and seth hem in almand mylk or in kyne mylke grynd gyngyner galingale and cast therto and boyle it and serve it forthe. [1] Kids....
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XIV. FOR TO MAKE BLOMANGER [1].
XIV. FOR TO MAKE BLOMANGER [1].
Nym rys and lese hem and wasch hem clene and do thereto god almande mylk and seth hem tyl they al to brest and than lat hem kele and nym the lyre of the hennyn or of capouns and grynd hem smal kest therto wite grese and boyle it Nym blanchyd almandys and safroun and set hem above in the dysche and serve yt forthe. [1] Blanc-manger. See again, No. 33, 34. II. No. 7. Chaucer writes it Blankmanger ....
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XV. FOR TO MAKE AFRONCHEMOYLE [1].
XV. FOR TO MAKE AFRONCHEMOYLE [1].
Nym eyren wyth al the wyte and myse bred and schepys [2] talwe as gret as dyses [3] grynd peper and safroun and cast therto and do hit in the schepis wombe seth it wel and dresse it forthe of brode leches thynne. [1] Frenchemulle d'un mouton. A sheeps call, or kell. Cotgrave. Junius, v. Moil , says, "a French moile Chaucero est cibus delicatior, a dish made of marrow and grated bread." [2] Sheep's fat. [3] dice; square bits, or bits as big as dice....
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XVI. FOR TO MAKE BRYMEUS.
XVI. FOR TO MAKE BRYMEUS.
Nym the tharmys [1] of a pygge and wasch hem clene in water and salt and seth hem wel and than hak hem smale and grynd pepyr and safroun bred and ale and boyle togedere Nym wytys of eyrynn and knede it wyth flour and mak smal pelotys [2] and fry hem with wyte grees and do hem in disches above that othere mete and serve it forthe. [1] Rops, guts, puddings [2] Balls, pellets, from the French pelote....
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XVII. FOR TO MAKE APPULMOS [1].
XVII. FOR TO MAKE APPULMOS [1].
Nym appelyn and seth hem and lat hem kele and make hem thorw a clothe and on flesch dayes kast therto god fat breyt [2] of Bef and god wyte grees and sugar and safroun and almande mylk on fysch dayes oyle de olyve and gode powdres [3] and serve it forthe. [1] See No. 35. [2] Breth, i. e. broth. See No. 58. [3] Spices ground small. See No. 27, 28. 35. 58. II. No. 4. 17. or perhaps of Galingale. II. 20. 24....
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XVIII. FOR TO MAKE A FROYS [1].
XVIII. FOR TO MAKE A FROYS [1].
Nym Veel and seth it wel and hak it smal and grynd bred peper and safroun and do thereto and frye yt and presse it wel upon a bord and dresse yt forthe. [1] a Fraise...
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XIX. FOR TO MAKE FRUTURS [1].
XIX. FOR TO MAKE FRUTURS [1].
Nym flowre and eyryn and grynd peper and safroun and mak therto a batour and par aplyn and kyt hem to brode penys [2] and kest hem theryn and fry hem in the batour wyth fresch grees and serve it forthe. [1] Fritters. [2] Pieces as broad as pennies, or perhaps pecys....
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XX. FOR TO MAKE CHANKE [1].
XX. FOR TO MAKE CHANKE [1].
Nym Porke and seth it wel and hak yt smal nym eyryn wyth al the wytys and swyng hem wel al togedere and kast god swete mylke thereto and boyle yt and messe it forthe. [1] Quære....
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XXI. FOR TO MAKE JUSSEL.
XXI. FOR TO MAKE JUSSEL.
Nym eyryn wyth al the wytys and mice bred grynd pepyr and safroun and do therto and temper yt wyth god fresch broth of porke and boyle it wel and messe yt forthe....
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XXII. FOR TO MAKE GEES [1] IN OCHEPOT [2].
XXII. FOR TO MAKE GEES [1] IN OCHEPOT [2].
Nym and schald hem wel and hew hem wel in gobettys al rawe and seth hem in her owyn grees and cast therto wyn or ale a cuppe ful and myce onyons smal and do therto and boyle yt and salt yt and messe yt forthe. [1] Gese. [2] Hochepot. Vide Gloss....
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XXIII. FOR TO MAKE EYRYN IN BRUET.
XXIII. FOR TO MAKE EYRYN IN BRUET.
Nym water and welle [1] yt and brek eyryn and kast theryn and grynd peper and safroun and temper up wyth swete mylk and boyle it and hakke chese smal and cast theryn and messe yt forthe. [1] Quære the meaning....
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XXIV. FOR TO MAKE CRAYTOUN [1].
XXIV. FOR TO MAKE CRAYTOUN [1].
Tak checonys and schald hem and seth hem and grvnd gyngen' other pepyr and comyn and temper it up wyth god mylk and do the checonys theryn and boyle hem and serve yt forthe. [1] Vide ad No. 60 of the Roll....
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XXV. FOR TO MAKE MYLK ROST.
XXV. FOR TO MAKE MYLK ROST.
Nym swete mylk and do yt in a panne nyn [1] eyryn wyth al the wyte and swyng hem wel and cast therto and colowre yt wyth safroun and boyl it tyl yt wexe thikke and thanne seth [2] yt thorw a culdore [3] and nym that, leyyth [4] and presse yt up on a bord and wan yt ys cold larde it and scher yt on schyverys and roste yt on a grydern and serve yt forthe. [1] Read nym . [2] strain. See No. 27. [3] Cuilinder. [4] That which is left in the cullinder....
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XXVI. FOR TO MAKE CRYPPYS [1].
XXVI. FOR TO MAKE CRYPPYS [1].
Nym flour and wytys of eyryn sugur other hony and sweyng togedere and mak a batour nym wyte grees and do yt in a posnet and cast the batur thereyn and stury to thou have many [2] and tak hem up and messe hem wyth the frutours and serve forthe. [1] Meaning, crisps . V. Gloss. [2] It will run into lumps, I suppose....
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XXVII. FOR TO MAKE BERANDYLES [1].
XXVII. FOR TO MAKE BERANDYLES [1].
Nym Hennys and seth hem wyth god Buf and wan hi ben sodyn nym the Hennyn and do awey the bonys and bray smal yn a mortar and temper yt wyth the broth and seth yt thorw a culdore and cast therto powder of gyngenyr and sugur and graynys of powmis gernatys [2] and boyle yt and dresse yt in dysches and cast above clowys gylofres [3] and maces and god powder [4] serve yt forthe. [1] Quære the meaning. [2] Pomegranates. V. No. 39. [3] Not clove-gilliflowers, but cloves . See No. 30, 31, 40. [4] See No
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XXVIII. FOR TO MAKE CAPONS IN CASSELYS.
XXVIII. FOR TO MAKE CAPONS IN CASSELYS.
Nym caponys and schald hem nym a penne and opyn the skyn at the hevyd [1] and blowe hem tyl the skyn ryse from the flesshe and do of the skyn al hole and seth the lyre of Hennyn and zolkys of heyryn and god powder and make a Farsure [2] and fil ful the skyn and parboyle yt and do yt on a spete and rost yt and droppe [3] yt wyth zolkys of eyryn and god powder rostyng and nym the caponys body and larde yt and roste it and nym almaunde mylk and amydoun [4] and mak a batur and droppe the body rostyn
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XXIX. FOR TO MAKE THE BLANK SURRY [1].
XXIX. FOR TO MAKE THE BLANK SURRY [1].
Tak brann [2] of caponys other of hennys and the thyes [3] wythowte the skyn and kerf hem smal als thou mayst and grynd hem smal in a morter and tak mylk of Almaundys and do yn the branne and grynd hem thanne togedere and and seth hem togeder' and tak flour of rys other amydoun and lye it that yt be charchant and do therto sugur a god parti and a party of wyt grees and boyle yt and wan yt ys don in dyschis straw upon blank poudere and do togedere blank de sury and manmene [4] in a dysch and serv
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XXX. FOR TO MAKE MANMENE [1].
XXX. FOR TO MAKE MANMENE [1].
Tak the thyys [2] other the flesch of the caponys fede [3] hem and kerf hem smal into a morter and tak mylk of Almandys wyth broth of fresch Buf and do the flesch in the mylk or in the broth and do yt to the fyre and myng yt togedere wyth flour of Rys othere of wastelys als charchaut als the blank de sure and wyth the zolkys of eyryn for to make it zelow and safroun and wan yt ys dressyd in dysches wyth blank de sure straw upon clowys of gelofre [4] and straw upon powdre of galentyn and serve yt
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XXXI. FOR TO MAKE BRUET OF ALMAYNE.
XXXI. FOR TO MAKE BRUET OF ALMAYNE.
Tak Partrichys rostyd and checonys and qualys rostyd and larkys ywol and demembre the other and mak a god cawdel and dresse the flesch in a dysch and strawe powder of galentyn therupon. styk upon clowys of gelofre and serve yt forthe....
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XXXII. FOR RO MAKE BRUET OF LOMBARDYE.
XXXII. FOR RO MAKE BRUET OF LOMBARDYE.
Tak chekenys or hennys or othere flesch and mak the colowre als red as any blod and tak peper and kanel and gyngyner bred [1] and grynd hem in a morter and a porcion of bred and mak that bruer thenne and do that flesch in that broth and mak hem boyle togedere and stury it wel and tak eggys and temper hem wyth Jus of Parcyle and wryng hem thorwe a cloth and wan that bruet is boylyd do that therto and meng tham togedere wyth fayr grees so that yt be fat ynow and serve yt forthe. [1] This is still
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XXXIII. FOR TO MAKE BLOMANGER [1].
XXXIII. FOR TO MAKE BLOMANGER [1].
Do Ris in water al nyzt and upon the morwe wasch hem wel and do hem upon the fyre for to [2] they breke and nozt for to muche and tak Brann [3] of Caponis sodyn and wel ydraw [4] and smal and tak almaund mylk and boyle it wel wyth ris and wan it is yboylyd do the flesch therin so that it be charghaunt and do therto a god party of sugure and wan it ys dressyd forth in dischis straw theron blaunche Pouder and strik [5] theron Almaundys fryed wyt wyte grece [6] and serve yt forthe. [1] See No. 14.
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XXXIV. FOR TO MAKE SANDALE THAT PARTY TO BLOMANGER.
XXXIV. FOR TO MAKE SANDALE THAT PARTY TO BLOMANGER.
Tak Flesch of Caponys and of Pork sodyn kerf yt smal into a morter togedere and bray that wel. and temper it up wyth broth of Caponys and of Pork that yt be wel charchaunt also the crem of Almaundys and grynd egges and safroun or sandres togedere that it be coloured and straw upon Powder of Galentyn and strik thereon clowys and maces and serve it forthe....
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XXXV. FOR TO MAKE APULMOS [1].
XXXV. FOR TO MAKE APULMOS [1].
Tak Applys and seth hem and let hem kele and after mak hem thorwe a cloth and do hem im a pot and kast to that mylk of Almaundys wyth god broth of Buf in Flesch dayes do bred ymyed [2] therto. And the fisch dayes do therto oyle of olyve and do therto sugur and colour it wyth safroun and strew theron Powder and serve it forthe. [1] See No. 17. [2] ymyced, i.e. minced ....
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XXXVI. FOR TO MAKE METE GELEE [1] THAT IT BE WEL CHARIAUNT.
XXXVI. FOR TO MAKE METE GELEE [1] THAT IT BE WEL CHARIAUNT.
Tak wyte wyn and a party of water and safroun and gode spicis and flesch of Piggys or of Hennys or fresch Fisch and boyle them togedere and after wan yt ys boylyd and cold dres yt in dischis and serve yt forthe. [1] meat jelly....
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XXXVII. FOR TO MAKE MURREY [1].
XXXVII. FOR TO MAKE MURREY [1].
Tak mulbery [2] and bray hem in a morter and wryng [3] hem thorth a cloth and do hem in a pot over the fyre and do thereto fat bred and wyte gresse and let it nazt boyle no ofter than onys and do thereto a god party of sugur and zif yt be nozt ynowe colowrd brey mulburus and serve yt forthe. [1] Morrey. Part II. No. 26. [2] This is to be understood pluraly, quasi mulberries. [2] Read wryng . For see part II. No. 17. 2B. Chaucer, v. wronge and ywrong ....
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XXXVIII. FOR TO MAKE A PENCHE OF EGGES.
XXXVIII. FOR TO MAKE A PENCHE OF EGGES.
Tak water and do it in a panne to the fyre and lat yt sethe and after tak eggs and brek hem and cast hem in the water and after tak a chese and kerf yt on fowr partins and cast in the water and wanne the chese and the eggys ben wel sodyn tak hem owt of the water and wasch hem in clene water and tak wastel breed and temper yt wyth mylk of a kow. and after do yt over the fyre and after forsy yt wyth gyngener and wyth cornyn and colowr yt wyth safroun and lye yt wyth eggys and oyle the sewe wyth Bo
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XXXIX. FOR TO MAKE COMYN.
XXXIX. FOR TO MAKE COMYN.
Tak god Almaunde mylk and lat yt boyle and do ther'in amydoun wyth flowr of Rys and colowr yt wyth safroun and after dresse yt wyth graynis of Poungarnetts [1] other wyth reysens zyf thow hast non other and tak sugur and do theryn and serve it forthe. [1] Vide No. 27. XIV. For to make Fruturs [1]. Tak crommys [2] of wyte bred and the flowris of the swete Appyltre and zolkys of Eggys and bray hem togedere in a morter and temper yt up wyth wyte wyn and mak yt to sethe and wan yt is thykke do there
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XLII. FOR TO MAKE POMMEDORRY [1].
XLII. FOR TO MAKE POMMEDORRY [1].
Tak Buff and hewe yt smal al raw and cast yt in a morter and grynd yt nozt to smal tak safroun and grynd therewyth wan yt ys grounde tak the wyte of the eyryn zyf yt be nozt styf. Cast into the Buf pouder of Pepyr olde resyns and of coronse set over a panne wyth fayr water and mak pelotys of the Buf and wan the water and the pelots ys wel yboylyd and [2] set yt adoun and kele yt and put yt on a broche and rost yt and endorre yt wyth zolkys of eyryn and serve yt forthe. [1] Vide No. 58. [2] dele
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XLIII. FOR TO MAKE LONGE DE BUF [1].
XLIII. FOR TO MAKE LONGE DE BUF [1].
Nym the tonge of the rether [2] and schalde and schawe [3] yt wel and rizt clene and seth yt and sethe nym a broche [4] and larde yt wyth lardons and wyth clowys and gelofre and do it rostyng and drop yt wel yt rostyd [5] wyth zolkys of eyrin and dresse it forthe. [1] Neat's Tongue. Make signifies to dress , as II. 12. [2] The ox or cow. Lye in Jun. Etymolog. v. Rother . [3] Shave, scrape. [4] A larding-pin. [5] Pehaps, wyle it rostyth ....
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XLIV. FOR TO MAKE REW DE RUMSY.
XLIV. FOR TO MAKE REW DE RUMSY.
Nym swynys fet and eyr [1] and make hem clene and seth hem alf wyth wyn and half wyth water cast mycyd onyons thereto and god spicis and wan they be ysodyn nym and rosty hem in a grydere wan it is yrostyd kest thereto of the selve broth hy lyed wyth amydoun and anyeyd onyons [2] and serve yt forth. [1] To be understood plurally, Ears . [2] Miswritten for mycyd , i. e. minced onyons....
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XLV. FOR TO MAKE BUKKENADE [1].
XLV. FOR TO MAKE BUKKENADE [1].
Nym god fresch flesch wat maner so yt be and hew yt in smale morselys and seth yt wyth gode fresch buf and cast thereto gode mynced onyons and gode spicerye and alyth [2] wyth eyryn and boyle and dresse yt forth. [1] Vide No. 52. [2] Stiffen, thicken it. See No. 44. where lyed has that sense. See also 46....
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XLVI. FOR TO MAKE SPINE [1].
XLVI. FOR TO MAKE SPINE [1].
Nym the flowrys of the haw thorn clene gaderyd and bray hem al to dust and temper hem wyth Almaunde mylk and aly yt wyth amydoun and wyth eyryn wel rykke [2] and boyle it and messe yt forth and flowrys and levys abovyn on [3]. [1] This dish, no doubt, takes its name from Spina , of which it is made. [2] Read, þykke, thykke . [3] It means laid upon it ....
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XLVII. FOR TO MAKE ROSEE [1] AND FRESEE AND SWAN SCHAL BE YMAD IN THE SELVE MANER.
XLVII. FOR TO MAKE ROSEE [1] AND FRESEE AND SWAN SCHAL BE YMAD IN THE SELVE MANER.
Nym pyggus and hennys and other maner fresch flesch and hew yt in morselys and seth yt in wyth wyn and [2] gyngyner and galyngale and gelofre and canel [3] and bray yt wel and kest thereto and alye yt wyth amydoun other wyth flowr of rys. [1] Vide No. 41. [2] Perhaps, in wyn with . [3] Cinamon. Vide Gloss....
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XLVIII. FOR TO MAKE AN AMENDEMENT FORMETE THAT YS TO [1] SALT AND OVER MYCHYL.
XLVIII. FOR TO MAKE AN AMENDEMENT FORMETE THAT YS TO [1] SALT AND OVER MYCHYL.
Nym etemele and bynd yt in a fayr lynnen clowt and lat yt honge in the pot so that yt thowche nozt the bottym and lat it hongy thereynne a god wyle and seþh [2] set yt fro the fyre and let yt kele and yt schal be fresch ynow wythoute any other maner licowr ydo thereto. [1] id est, too . [2] Read, seth, i.e. then....
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XLIX. FOR TO MAKE RAPY [1].
XLIX. FOR TO MAKE RAPY [1].
Tak Fygys and reysyns and wyn and grynd hem togeder tak and draw hem thorw a cloth and do thereto powder of Alkenet other of rys and do thereto a god quantite of pepir and vyneger and boyle it togeder and messe yt and serve yt forth. [1] Vide Part II. No. 1. 28....
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L. FOR TO MAKE AN EGGE DOWS [1].
L. FOR TO MAKE AN EGGE DOWS [1].
Tak Almaundys and mak god mylk and temper wyth god wyneger clene tak reysynys and boyle hem in clene water and tak the reysynis and tak hem owt of the water and boyle hem wyth mylk and zyf thow wyl colowr yt wyth safron and serve yt forth. [1] Vide ad Part II. No. 21. There are no eggs concerned, so no doubt it should be Eger Dows . Vide Gloss....
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LI. FOR TO MAKE A MALLARD IN CYNEY [1].
LI. FOR TO MAKE A MALLARD IN CYNEY [1].
Tak a mallard and pul hym drye and swyng over the fyre draw hym but lat hym touche no water and hew hym in gobettys and do hym in a pot of clene water boyle hem wel and tak onyons and boyle and bred and pepyr and grynd togedere and draw thorw a cloth temper wyth wyn and boyle yt and serve yt forth. [1] See No. 8....
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LII. FOR TO MAKE A BUKKENADE [1].
LII. FOR TO MAKE A BUKKENADE [1].
Tak veel and boyle it tak zolkys of eggys and mak hem thykke tak macis and powdre of gyngyner and powder of peper and boyle yt togeder and messe yt forth. [1] Vide No. 45....
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LIII. FOR TO MAKE A ROO BROTH [1].
LIII. FOR TO MAKE A ROO BROTH [1].
Tak Parsile and Ysop and Sauge and hak yt smal boil it in wyn and in water and a lytyl powdre of peper and messe yt forth. [1] Deer or Roes are not mentioned, as in Mr. Brander's Roll, No. 14, ergo quære. It is a meager business. Can it mean Rue-Broth for penitents?...
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LIV. FOR TO MAK A BRUET OF SARCYNESSE.
LIV. FOR TO MAK A BRUET OF SARCYNESSE.
Tak the lyre of the fresch Buf and bet it al in pecis and bred and fry yt in fresch gres tak it up and and drye it and do yt in a vessel wyth wyn and sugur and powdre of clowys boyle yt togedere tyl the flesch have drong the liycoure and take the almande mylk and quibibz macis and clowys and boyle hem togedere tak the flesch and do thereto and messe it forth....
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LV. FOR TO MAKE A GELY [1].
LV. FOR TO MAKE A GELY [1].
Tak hoggys fet other pyggys other erys other partrichys other chiconys and do hem togedere and serh [2] hem in a pot and do hem in flowre of canel and clowys other or grounde [3] do thereto vineger and tak and do the broth in a clene vessel of al thys and tak the Flesch and kerf yt in smal morselys and do yt therein tak powder of galyngale and cast above and lat yt kels tak bronches of the lorer tre and styk over it and kep yt al so longe as thou wilt and serve yt forth. [1] Jelly. [2] seþ, i. e
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LVI. FOR TO KEPE VENISON FRO RESTYNG.
LVI. FOR TO KEPE VENISON FRO RESTYNG.
Tak venisoun wan yt ys newe and cuver it hastely wyth Fern that no wynd may come thereto and wan thou hast ycuver yt wel led yt hom and do yt in a soler that sonne ne wynd may come thereto and dimembre it and do yt in a clene water and lef yt ther' half a day and after do yt up on herdeles for to drie and wan yt ys drye tak salt and do after thy venisoun axit [1] and do yt boyle in water that yt be other [2] so salt als water of the see and moche more and after lat the water be cold that it be t
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LVII. FOR TO DO AWAY RESTYN [1] OF VENISOUN.
LVII. FOR TO DO AWAY RESTYN [1] OF VENISOUN.
Tak the Venisoun that ys rest and do yt in cold water and after mak an hole in the herthe and lat yt be thereyn thre dayes and thre nyzt and after tak yt up and spot yt wel wyth gret salt of peite [2] there were the restyng ys and after lat yt hange in reyn water al nyzt or more. [1] Restiness. It should be rather restyng . See below. [2] Pierre, or Petre....
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LVIII. FOR TO MAKE POUNDORROGE [1].
LVIII. FOR TO MAKE POUNDORROGE [1].
Tak Partrichis wit [2] longe filettis of Pork al raw and hak hem wel smale and bray hem in a morter and wan they be wel brayed do thereto god plente of pouder and zolkys of eyryn and after mak thereof a Farsure formed of the gretnesse of a onyoun and after do it boyle in god breth of Buf other of Pork after lat yt kele and after do it on a broche of Hasel and do them to the fere to roste and after mak god bature of floure and egge on bature wyt and another zelow and do thereto god plente of sugu
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EXPLICIT SERVICIUM DE CARNIBUS.
EXPLICIT SERVICIUM DE CARNIBUS.
Hic incipit Servicium de Pissibus_ [1]. [1] See p. 1 Tak Lucys [2] or Tenchis and hak hem smal in gobette and fry hem in oyle de olive and syth nym vineger and the thredde party of sugur and myncyd onyons smal and boyle al togedere and cast thereyn clowys macys and quibibz and serve yt forthe. [1] See No. 21 below, and part I. No. 50. [2] Lucy, I presume, means the Pike ; so that this fish was known here long before the reign of H. VIII. though it is commonly thought otherwise. V. Gloss. Tak pyg
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XVI. FOR TO MAKE A LOPISTER.
XVI. FOR TO MAKE A LOPISTER.
He schal be rostyd in his scalys in a ovyn other by the Feer under a panne and etyn wyth Veneger. Tak Prunys fayrist wasch hem wel and clene and frot hem wel in syve for the Jus be wel ywronge and do it in a pot and do ther'to wyt gres and a party of sugur other hony and mak hem to boyle togeder' and mak yt thykke with flowr of rys other of wastel bred and wan it is sodyn dresse it into dischis and strew ther'on powder and serve it forth. Tak Chiryes at the Fest of Seynt John the Baptist and do
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ADDENDA.
ADDENDA.
[ The addenda have been placed above within the text where appropriate, labeled "Addenda:". ]...
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ADVERTISEMENT.
ADVERTISEMENT.
Since the foregoing sheets were printed off, the following very curious Rolls have happily fallen into the Editor's hand, by the favour of John Charles Brooke, Esq. Somerset Herald. They are extracted from a MS. belonging to the family of Nevile of Chevet, near Wakefield, com. Ebor. and thence copied, under the direction of the Rev. Richard Kay, D.D. Prebendary of Durham. These Rolls are so intimately connected with our subject, as exhibiting the dishes of which our Roll of Cury teaches dressing
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