Chapter II: Preface: To the (2)

[Addenda: add 'reflect on the Spanish _Olio_ or _Olla podrida_, and the French fricassée.'] [78] The king, in Shakespeare, Hen. VIII. act iv. sc. 2. and 3. calls the gifts of the sponsors, _spoons_. These were usually gilt, and, the figures of the apostles being in general carved on them, were called _apostle spoons_. See Mr. Steevens's note in Ed. 1778, vol. VII. p. 312, also Gent. Mag. 1768, p. 426. [79] Lel. Collect. IV. p. 328. VI. p. 2. [80] See Dr. Percy's curious notes on the Northumb. Book, p. 417. [81] Ibid. VI. p. 5. 18. [82] They were not very common at table among the Greeks. Casaub. ad Athenæum, col. 278. but see Lel. Coll. VI. p. 7. [83] Leland, Collectan. VI. p. 2. Archbishop Warham also had his carver, ibid. p. 18. See also, IV. p. 236. 240. He was a great officer. Northumb. Book, p. 445. [84] Ames, Typ. Ant. p. 90. The terms may also be seen in Rand. Holme III. p. 78. [85] Dr. Percy, 1. c. [86] Thicknesse, Travels, p., 260. [87] Dr. Birch, Life of Henry prince of Wales, p. 457. seq. [88] No. 91, 92. 160. [89] Bishop Patrick on Genesis xviii. 8. [90] Calmer, v. Butter. So Judges iv, 19. compared with v. 25. [91] Ib. No. 13, 14, 15. [92] Stow, Hist. p. 1038. [93] Lel. Coll. VI. p. 30. and see Dr. Percy on Northumb. Book, p. 414. [94] Archæologia, I. p. 319. Ill, p. 53. [95] Barrington's Observ. on Statutes, p. 209. 252. Edit. 3d. Archæolog. I. p. 330. Fitz-Stephen, p. 33. Lel. Coll. VI. p. 14. Northumb. Book, p. 6. and notes. [96] No. 20. 64. 99. [97] No. 99. [98] Fun. Mon. p. 624 [99] Dr. Lister, Præf. ad Apicium, p. xii. [100] Calmet. Dict. v. Eating. [101] Calmet. Dict. v. Meats. [102] Barnes, Hist. of E. III. p. 111. [103] No. 70, Editor's MS. 17. alibi. [104] Moll, Geogr. II. p. 130. Harris, Coll. of Voyages, I. p. 874. Ed. Campbell. [105] No. 20. 148. [106] Glossary to Chaucer. See the Northumb. Book, p. 415 and 19. also Quincy's Dispens. and Brookes's Nat. Hist. of Vegetables. [107] Lister, Præf. ad Apicium, p. xii. [108] Plinius, Nat. Hist. XII. cap. 7. [109] Bochart. III. col. 332. [110] See our Gloss. voce Greynes. [111] Lye, in Junii Etymolog. [112] But see the next article. [113] Doing, hewing, hacking, grinding, kerving, &c. are easily understood. [114] By combining the Index and Glossary together, we have had an opportunity of elucidating some terms more at large than could conveniently be done in the notes. We have also cast the Index to the Roll, and that to the Editor's MS, into one alphabet; distinguishing, however, the latter from the former. [115] Godwin de Præsul. p. 684. [116] In Dr. Drake's edition of archbishop Parker, p. lxiii. it is given to archbishop Winchelsea: but see Mr. Battely's Append. to _Cantuaria Sacra_, p. 27. or the Archæologia, I. p. 330. and Leland's Collectanea, VI. p. 30. where it is again printed, and more at large, and ascribed to Warham. [117] Thorne, Chron. inter X Script. Col. 2010. or Lel. Collect. VI. p. 34. Ed. 1770. [118] Leland, Collect. VI. p. 2. See also Randle Holme, III. p. 77. Bishop Godwin de Præsul. p. 695. Ed. Richardson; where there are some considerable variations in the messes or services, and he and the Roll in Leland will correct one another. [119] Vol. IV. p. 226. [120] See first paragraph before. [121] Leland's Collect. VI. p. 16. [122] Holme, Acad. of Armory, III. p. 81. [123] It is _pissibus_ again in the title to the Second Part. [124] No. 7. 84. here No. 17. 35. 97. [125] In the common calendars of our missals and breviaries, the latter saint is called _Adauctus_, but in the Kalend. Roman. of Joh. Fronto, Paris. 1652, p. 126, he is written _Audactus_, as here; and see Martyrolog. Bedæ, p. 414.

THE

FORME OF CURY.

... fome [1] of cury [2] was compiled of the chef Maister Cokes of kyng Richard the Secunde kyng of .nglond [3] aftir the Conquest. the which was acounted þe [4] best and ryallest vyand [5] of alle csten .ynges [6] and it was compiled by assent and avysement of Maisters and [7] phisik [8] and of philosophie þat dwellid in his court. First it techiþ a man for to make commune potages and commune meetis for howshold as þey shold be made craftly and holsomly. Aftirward it techiþ for to make curious potages & meetes and sotiltees [9] for alle maner of States bothe hye and lowe. And the techyng of the forme of making of potages & of meetes bothe of flessh and of fissh. buth [10] y sette here by noumbre and by ordre. sso þis little table here sewyng [11] wole teche a man with oute taryyng: to fynde what meete þat hym lust for to have.

or [12] to make gronnden benes . . . . . I.
For to make drawen benes. . . . . . . . . II.
for to make grewel forced.. . . . . . . . III.
Caboches in potage. . . . . . . . . . . . IIII.
rapes in potage . . . . . . . . . . . . . V.
Eowtes of Flessh. . . . . . . . . . . . . VI.
hebolas . . . . . . . . . . . . . . . . . VII.
Gowrdes in potage . . . . . . . . . . . . VIII.
ryse of Flessh. . . . . . . . . . . . . . IX.
Funges. . . . . . . . . . . . . . . . . . X.
Bursen. . . . . . . . . . . . . . . . . . XI.
Corat . . . . . . . . . . . . . . . . . . XII.
noumbles. . . . . . . . . . . . . . . . . XIII.
Roobroth. . . . . . . . . . . . . . . . . XIIII.
Tredure . . . . . . . . . . . . . . . . . XV.
Mounchelet. . . . . . . . . . . . . . . . XVI.
Bukkenade . . . . . . . . . . . . . . . . XVII.
Connat. . . . . . . . . . . . . . . . . . XVIII.
drepee. . . . . . . . . . . . . . . . . . XIX.
Mawmenee. . . . . . . . . . . . . . . . . XX.
Egurdouce . . . . . . . . . . . . . . . . XXI.
Capouns in Conney . . . . . . . . . . . . XXII.
haares in talbotes. . . . . . . . . . . . XXIII.
Haares in papdele . . . . . . . . . . . . XXIIII.
connynges in Cynee. . . . . . . . . . . . XXV.
Connynges in gravey . . . . . . . . . . . XXVI.
Chykens in gravey . . . . . . . . . . . . XXVII.
filetes in galyntyne. . . . . . . . . . . XXVIII.
Pigges in sawse sawge . . . . . . . . . . XXIX.
sawse madame. . . . . . . . . . . . . . . XXX.
Gees in hoggepot. . . . . . . . . . . . . XXXI.
carnel of pork. . . . . . . . . . . . . . XXXII.
Chikens in Caudell. . . . . . . . . . . . XXXIII.
chikens in hocchee. . . . . . . . . . . . XXXIII.
For to boyle Fesauntes, Partyches
Capons and Curlewes . . . . . . . . . . . XXX. V.
blank manng . . . . . . . . . . . . . . . XXXVI.
Blank Dessorre. . . . . . . . . . . . . . XXXVII.
morree. . . . . . . . . . . . . . . . . . XXXVIII.
Charlet . . . . . . . . . . . . . . . . . XXXIX.
charlot y forced. . . . . . . . . . . . . XX.II.
Cawdel ferry. . . . . . . . . . . . . . . XX.II. I.
iusshell. . . . . . . . . . . . . . . . . XX.II. III.[13]
Iusshell enforced . . . . . . . . . . . . XX.II. IIII.
mortrews. . . . . . . . . . . . . . . . . XX.II. V.
Blank mortrews. . . . . . . . . . . . . . XX.II. VI.
brewet of almony. . . . . . . . . . . . . XX.II. VII.
Peions y stewed . . . . . . . . . . . . . XX.II. VIII.
loseyns . . . . . . . . . . . . . . . . . XX.II. IX.
Tartletes . . . . . . . . . . . . . . . . XX.II. X.
pynnonade . . . . . . . . . . . . . . . . XX.II. XI.
Rosee . . . . . . . . . . . . . . . . . . XX.II. XII.
cormarye. . . . . . . . . . . . . . . . . XX.II. XIII.
New noumbles of Deer. . . . . . . . . . . XX.II. XIIII.
nota. . . . . . . . . . . . . . . . . . . XX.II. XV.
Nota. . . . . . . . . . . . . . . . . . . XX.II. XVI.
ipynee. . . . . . . . . . . . . . . . . . XX.II. XVII.
Chyryse . . . . . . . . . . . . . . . . . XX.II. XVIII.
payn Foundewe . . . . . . . . . . . . . . XX.II. XIX.
Crotoun . . . . . . . . . . . . . . . . . XX.III.
vyne grace. . . . . . . . . . . . . . . . XX.III. I.
Fonnell . . . . . . . . . . . . . . . . . XX.III. II.
douce ame . . . . . . . . . . . . . . . . XX.III. III.
Connynges in Cirypp . . . . . . . . . . . XX.III. IIII.
leche lumbard . . . . . . . . . . . . . . XX.III. V.
Connynges in clere broth. . . . . . . . . XX.III. VI.
payn Ragoun . . . . . . . . . . . . . . . XX.III. VII.
Lete lardes . . . . . . . . . . . . . . . XX.III. VIII.
furmente with porpeys . . . . . . . . . . XX.III. IX.
Perrey of Pesoun. . . . . . . . . . . . . XX.III. X.
pesoun of Almayn. . . . . . . . . . . . . XX.III. XI.
Chiches . . . . . . . . . . . . . . . . . XX.III. XII.
frenche owtes . . . . . . . . . . . . . . XX.III. XIII.
Makke . . . . . . . . . . . . . . . . . . XX.III. XIIII.
Aquapates . . . . . . . . . . . . . . . . XX.III. XV.
Salat . . . . . . . . . . . . . . . . . . XX.III. XVI.
fenkel in soppes. . . . . . . . . . . . . XX.III. XVII.
Clat. . . . . . . . . . . . . . . . . . . XX.III. XVIII.
appulmoy. . . . . . . . . . . . . . . . . XX.III. XIX.
Slete soppes. . . . . . . . . . . . . . . XX.IIII.
Letelorye . . . . . . . . . . . . . . . . XX.IIII. I.
Sowpes Dorry. . . . . . . . . . . . . . . XX.IIII. II.
Rapey . . . . . . . . . . . . . . . . . . XX.IIII. III.
Sause Sarzyne . . . . . . . . . . . . . . XX.IIII. IIII.
creme of almanndes. . . . . . . . . . . . XX.IIII. V.
Grewel of almandes. . . . . . . . . . . . XX.IIII. VI.
cawdel of almandes mylk . . . . . . . . . XX.IIII. VII.
Iowtes of almannd mylk. . . . . . . . . . XX.IIII. VIII.
Fygey . . . . . . . . . . . . . . . . . . XX.IIII. IX.
Pochee. . . . . . . . . . . . . . . . . . XX.IIII. X.
brewet of ayrenn. . . . . . . . . . . . . XX.IIII. XI.
Macrows . . . . . . . . . . . . . . . . . XX.IIII. XII.
Tostee. . . . . . . . . . . . . . . . . . XX.IIII. XIII.
Gyndawdry . . . . . . . . . . . . . . . . XX.IIII. XIIII.
Erbowle . . . . . . . . . . . . . . . . . XX.IIII. XV.
Resmolle. . . . . . . . . . . . . . . . . XX.IIII. XVI.
vyannde Cipre . . . . . . . . . . . . . . XX.IIII. XVII.
Vyannde Cipre of Samon. . . . . . . . . . XX.IIII. XVIII.
vyannde Ryal. . . . . . . . . . . . . . . XX.IIII. IX.
Compost . . . . . . . . . . . . . . . . . C.
gelee of Fyssh. . . . . . . . . . . . . . C. I.
Gelee of flessh . . . . . . . . . . . . . C. II.
Chysanne. . . . . . . . . . . . . . . . . C. III.
congur in sawce . . . . . . . . . . . . . C. IIII.
Rygh in sawce . . . . . . . . . . . . . . C. V.
makerel in sawce. . . . . . . . . . . . . C. VI.
Pykes in brasey . . . . . . . . . . . . . C. VII.
porpeys in broth. . . . . . . . . . . . . C. VIII.
Ballok broth. . . . . . . . . . . . . . . C. IX.
eles in brewet. . . . . . . . . . . . . . C. X
Cawdel of Samoun. . . . . . . . . . . . . C. XI.
plays in Cynee. . . . . . . . . . . . . . C. XII.
For to make Flaumpeyns. . . . . . . . . . C. XIII.
for to make noumbles in lent. . . . . . . C. XIIII.
For to make Chawdoun for lent . . . . . . C. XV.
furmente with porpays . . . . . . . . . . C. XVI.
Fylettes in galyntyne . . . . . . . . . . C. XVII.
veel in buknade . . . . . . . . . . . . . C. XVIII.
Sooles in Cyney . . . . . . . . . . . . . C. IX.
tenches in Cyney. . . . . . . . . . . . . XX.VI.
Oysters in gravey . . . . . . . . . . . . XX.VI. I
muskels in brewet . . . . . . . . . . . . XX.VI. II
Oysters in Cyney. . . . . . . . . . . . . XX.VI. III.
cawdel of muskels . . . . . . . . . . . . XX.VI. IIII.
Mortrews of Fyssh . . . . . . . . . . . . XX.VI. V
laumpreys in galyntyne. . . . . . . . . . XX.VI. VI.
Laumprouns in galyntyne . . . . . . . . . XX.VI. VII.
losyns in Fysshe day. . . . . . . . . . . XX.VI. VIII.
Sowpes in galyntyne . . . . . . . . . . . XX.VI. IX.
sobre sawse . . . . . . . . . . . . . . . XX.VI. X.
Colde Brewet. . . . . . . . . . . . . . . XX.VI. XI.
peeres in confyt. . . . . . . . . . . . . XX.VI. XII.
Egur douce of Fyssh . . . . . . . . . . . XX.VI. XIII.
Cold Brewet . . . . . . . . . . . . . . . XX.VI. XIIII.
Pevorat for Veel and Venysoun . . . . . . XX.VI. XV.
sawce blaunche for Capouns y sode . . . . XX.VI. XVI.
Sawce Noyre for Capons y rosted . . . . . XX.VI. XVII.
Galentyne . . . . . . . . . . . . . . . . XX.VI. XVIII.
Gyngeuer. . . . . . . . . . . . . . . . . XX.VI. XIX.
verde sawse . . . . . . . . . . . . . . . XX.VII.
Sawce Noyre for mallard . . . . . . . . . XX.VII. I.
cawdel for Gees . . . . . . . . . . . . . XX.VII. II.
Chawdon for Swannes . . . . . . . . . . . XX.VII. III.
sawce Camelyne. . . . . . . . . . . . . . XX.VII. IIII.
Lumbard Mustard . . . . . . . . . . . . . XX.VII. V.
Nota. . . . . . . . . . . . . . . . . . . XX.VII. VI.
Nota. . . . . . . . . . . . . . . . . . . XX.VII. VII.
frytour blaunched . . . . . . . . . . . . XX.VII. VIII.
Frytour of pasturnakes. . . . . . . . . . XX.VII. IX.

frytour of mylke. . . . . . . . . . . . . XX.VII. X.
frytour of Erbes. . . . . . . . . . . . . XX.VII. XI.
Raisiowls . . . . . . . . . . . . . . . . XX.VII. XII.
Whyte milates . . . . . . . . . . . . . . XX.VII. XIII.
crustardes of flessh. . . . . . . . . . . XX.VII. XIIII.
Mylates of Pork . . . . . . . . . . . . . XX.VII. XV.
crustardes of Fyssh . . . . . . . . . . . XX.VII. XVI.
Crustardes of erbis on fyssh day. . . . . XX.VII. XVII.
lesshes fryed in lentoun. . . . . . . . . XX.VII. XVIII.
Wastels y farced. . . . . . . . . . . . . XX.VII. XIX.
sawge y farced. . . . . . . . . . . . . . XX.VIII.
Sawgeat . . . . . . . . . . . . . . . . . XX.VIII. I.
cryspes . . . . . . . . . . . . . . . . . XX.VIII. II.
Cryspels. . . . . . . . . . . . . . . . . XX.VIII. III.
Tartee. . . . . . . . . . . . . . . . . . XX.VIII. IIII.
Tart in Ymbre day . . . . . . . . . . . . XX.VIII. V.
tart de Bry . . . . . . . . . . . . . . . XX.VIII. VI.
Tart de Brymlent. . . . . . . . . . . . . XX.VIII. VII.
tartes of Flessh. . . . . . . . . . . . . XX.VIII. VIII.
Tartletes . . . . . . . . . . . . . . . . XX.VIII. IX.
tartes of Fyssh . . . . . . . . . . . . . XX.VIII. X.
Sambocade . . . . . . . . . . . . . . . . XX.VIII. XI.
Erbolat . . . . . . . . . . . . . . . . . XX.VIII. XII.
Nysebek . . . . . . . . . . . . . . . . . XX.VIII. XIII.
for to make Pom Dorryes. & oþer þynges. . XX.VIII. XIIII.
Cotagres. . . . . . . . . . . . . . . . . XX.VIII. XV.
hart rows . . . . . . . . . . . . . . . . XX.VIII. XVI.
Potews. . . . . . . . . . . . . . . . . . XX.VIII. XVII.
Sachus. . . . . . . . . . . . . . . . . . XX.VIII. XVIII.
Bursews . . . . . . . . . . . . . . . . . XX.VIII. XIX.
spynoches y fryed . . . . . . . . . . . . XX.IX.
Benes y fryed . . . . . . . . . . . . . . XX.IX. I.
russhewses of Fruyt . . . . . . . . . . . XX.IX. II.
Daryols . . . . . . . . . . . . . . . . . XX.IX. III.
Flaumpens . . . . . . . . . . . . . . . . XX.IX. IIII.
Chewetes on flessh day. . . . . . . . . . XX.IX. V.
chewetes on fyssh day . . . . . . . . . . XX.IX. VI.
Hastletes . . . . . . . . . . . . . . . . XX.XI. VII.
comadore. . . . . . . . . . . . . . . . . XX.IX. VIII.
Chastletes. . . . . . . . . . . . . . . . XX.IX. IX.
for to make twey pecys of Flesshe
to fasten to gydre. . . . . . . . . . . . XX.IX. X.
pur fait y pocras . . . . . . . . . . . . XX.IX. XI.
For to make blank maunnger. . . . . . . . XX.IX. XII.
for to make Blank Desire. . . . . . . . . XX.IX. XIII.
For to make mawmoune. . . . . . . . . . . XX.IX. XIIII.
the pety peruaunt . . . . . . . . . . . . XX.IX. XV.
And the pete puant. . . . . . . . . . . . XX.IX. XVI.

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 almost
perpetually in our Roll and the Editor's Ms. Every one may not have
adverted to it; but this character is the ground of our present
abbreviations y'e the, y't that, y's this, &c. the y in these cases
being evidently only an altered and more modern way of writing þ.
[5] vyaund. This word is to be understood in the concrete, _quasi_
vyander, a curious epicure, an _Apicius_. V. Preface.
[6] csten ynges. Christian kings. _K_ being to be inserted afterwards
(v. note [1] and [3]) in red ink. Chaucer, v. christen.
[7] and. Read _of_.
[8] Phisik. V. Preface.
[9] Sotiltees. Devices in paste, wax, and confectionary ware;
reviving now, in some measure, in our grander deserts. V. Index.
[10] buth. _Be_, or _are_. V. Index.
[11] sewing. Following; from the French. Hence our _ensue_ written
formerly _ensew_. Skelton, p. 144; and _ensiew_, Ames Typ. Ant. p. 9.
[12] F is omitted for the reason given in note 1.
[13] No. XX.II. II. is omitted.

FOR TO MAKE GRONDEN BENES [1]. I.

Take benes and dry hem in a nost [2] or in an Ovene and hulle hem wele and wyndewe [3] out þe hulk and wayshe hem clene an do hem to seeþ in gode broth [4] an ete hem with Bacon.

[1] Gronden Benes. Beans ground (y ground, as No. 27. 53. 105.) stript of their hulls. This was a dish of the poorer householder, as also is 4 and 5, and some others. [2] a nost. An ost, or kiln. Vide Gloss. _voce_ Ost. [3] wyndewe. Winnow. [4] gode broth. Prepared beforehand.

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.

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.

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.

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 parsnips or carrots. V. Gloss. [5] skyrwates, for skirrits or skirwicks.

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 similitude to an ox's tongue. V. Ms. Ed. No. 43. [4] Persel. Parsley. [5] orage. Orach, _Atriplex_. Miller, Gard. Dict. [6] auance. Fortè Avens. V. Avens, in Gloss. [7] The leaves probably, and not the flower. [8] Savory. [9] Fenkel. Fennil.

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. Dress. Vide Gloss. [4] maner. manner. [5] alye. Mix. V. Gloss. [6] Eyren. Eggs. V. Gloss.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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. [4] hit well. This makes no sense, unless _hit_ signifies smite or beat. [5] Grees. Fat, lard, _grece_. No. 19. [6] to to. So again, No. 124. To is _too_, v. Gloss. And _too_ is found doubled in this manner in _Mirrour for Magistrates_, p. 277. 371, and other authors.

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.

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 straynour in to a pot of erthe take flour of Canell [2]. and medle [3] with sum of the wyne an cast to gydre. take pynes [4] with Dates and frye hem a litell in grece oþer in oyle and cast hem to gydre. take clowes [5] an flour of canel hool [6] and cast þerto. take powdour gyngur. canel. clower, colour it with saundres a lytel yf hit be nede cast salt þerto. and lat it seeþ; warly [7] with a slowe fyre and not to thyk [8], take brawn [9] of Capouns yteysed [10]. oþer of Fesauntes teysed small and cast þerto.

[1] Vide No. 194, where it is called _Mawmenny_. [2] Flour of Canell. Powder of Cinamon. [3] medle. Mix. [4] pynes. A nut, or fruit. Vide Gloss. [5] clowes. Cloves. [6] hool. Whole. How can it be the flour, or powder, if whole? Quære, _flower_ of cand for _mace_. [7] warly. Warily, gently. [8] not to thyk. So as to be too thick; or perhaps, _not to thicken_. [9] brawn. Fleshy part. Few Capons are cut now except about Darking in Surry; they have been excluded by the turkey, a more magnificent, but perhaps not a better fowl.

[10] yteysed, or _teysed_, as afterwards. Pulled in pieces by the
fingers, called _teezing_ No. 36. This is done now with flesh of
turkeys, and thought better than mincing. Vide Junius, voce _Tease_.

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.

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 seems to be a kind of known sauce. V. Gloss. [2] yfere. Together.

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 Powdour fort. vynegur an salt.

[1] Haares, Contents. So again, No. 24. [2] Talbotes. Ms. Ed. No. 9, _Talbotays_. [3] Cole. Cool.

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] wafrouns. Wafers. [5] loseyns. Vide Gloss. [6] cowche. Lay. [7] onoward. Upon it.

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.

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.

CHYKENS IN GRAVEY. XXVII.

Take Chykens and serue hem the same manere and serue forth.

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.

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.

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 in disshes and lay þe sowe onoward.

[1] Peares. Pears. [2] that tat, i.e. that that. Vide Gloss.

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.

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.

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.

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.

FOR TO BOILE FESAUNTES. PARTRUCHES. CAPONS AND CURLEWES. XXXV.

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.

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.

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 broths." Cotgrave. Used in No. 68 for colouring white. [3] yholes. Quære.

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.

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.

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.

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.

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 _Juscellum Gallinæ_ from Theod. Priscianus.

N.B. No. XX.II. II. is omitted both here and in the Contents.

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_.

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.

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.

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.

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.

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. Vide Gloss. [4] mizt. Might, i.e. can.

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 dowght. A leaf of paste. [3] fars. Forced-meat. [4] helde. Cast.

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.

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.

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.

NEWE NOUMBLES OF DEER. XX.II. XIIII.

Take noumbles and waisshe hem clene with water and salt and perboile hem in water. take hem up an dyce hem. do with hem as with ooþer noumbles.

NOTA. XX.II. XV.