Mfii
I
FROM THE
PERSONAL LIBRARY OF
JAMES BUELL MUNN
1890- 1967
BOSTON PUBLIC LIBRARY
BERLIN: ASHER & CO., 5, TNTER DEN LINDEN.
NEW YORK: C. SCRIBNER & CO.; LEYPOLDT & HOLT.
PHILADELPHIA : J. B. LIPPINCOTT & CO.
(^ift^entlt-OJ^nfurii (|00lieri|-§00lts.
HAELEIAN MS. 279 (ab. 1430), & HAEL. MS. 4016 (ab. 1450),
EXTEACTS FEOM ASHMOLE MS. 1429,
LAUD MS. 553, & DOUCE MS. 55.
EDITED BY
THOMAS AUSTIN
LONDON:
PUBLISHED FOR THE EAELY ENGLISH TEXT SOCIETY
BY 2^. TRtJBNEK & CO., 57 and 59 LUDGATE HILL, E.G.
1888.
FOREWORDS.
The Ancient Cookeries edited in this volume have been copied from
Hcarleian MSS. 279 and 4016, in the British Museum. The first
MS. was copied, and partly prepared for the press, by the late Mr.
Faulke "Watling, of the University of Oxford, but his untimely
death prevented his seeing it through the Press. This MS. is
divided into three Parts, the first, headed Kalendare de Potages di/iiers,
containing 153 recipes : the second Part, Kalendare de Leche Metijs,
has 64 recipes, and the third Part, Dyuerse haJce metis, 41 recipes.
This MS., besides the Cookery, contains the Bills of Fare of several
Banquets which are noticed more fully below. The date of this MS.
is about 1430 or 1440, and has been given a little too early on pages
1 and 5. This has been collated with Ashmole MS. 1439, in the
Bodleian, noted as A. in the text. For the second MS. it was origi-
nally intended to publish Douce MS. 55, in the Bodleian Library,
but this was found imperfect, and was replaced by Harleian MS.
4016. They are similar books, and contain the same recipes in
nearly the same words, the latter having a few that are not in the
former, and vice versa. The Harleian Cookery has 182 Recipes,
while the Douce Cookery has 184. The two have been collated, and
are of about the same date, c. 1450. Two Banquets are prefixed to
this MS., which are also more fully noticed below. Several of the
recipes of the Douce MS. are appended at page 115.
Some recipes for sauces, taken from Ashmole MS. 1439, are given
at page 108. This MS. is about the same date as Harleian MS. 279,
and has the same Feasts added, though some of the leaves are missing.
These recipes are followed by others taken from two odd leaves in
Laud MS. 553, in the Bodleian Library; see page 112.
The first English Cookery Book seems to be that of Neckam, in
Vm FOREWORDS.
the twelfth century, but the Forme of Cunj is the oldest practical
work. This was compiled by the Chief Master Cooks of Richard II.,
and contains 196 recipes. The MS. that we possess was presented
to Queen Elizabeth by Lord Stafford, and afterwards belonged to
the Earl of Oxford, being purchased at his sale ; it is now in the
British Museum. This volume, with the Cookeries in Warner,
Antiquitates Ciilinarm (1791), the Cookery published by Mrs. Napier
in 1882, known as the Noble Boke of Cookrij, and Liber Gitre Cocoriim,
have been used for purposes of reference, and elucidation of the
recipes in the following MSS. The Cookery edited by Mrs. Napier
had however, though then unknown, been previously edited by
Pynson, as early as 1500, and again by John Byddell in 1650.
Much of the scientific Cookery was of course French, and, as will
be seen in the following Recipes, the French titles got singularly
perverted, and in some cases are extremely hard to recognise. For
instance, who at first sight would recognise Lait under Let, Froide as
Fryil, or Sauce in Sauke ? Again Herbelettes hecomes Arbo/etti/s, and
Aigredoux or Aigredouce, Egredouncye. The earliest Cookery Books
that may be called English only date from the latter half of the
seventeenth century.
Many of the Recipes that are given here would astonish a modern
Cook. Our forefathers, possibly from having stronger stomachs,
fortified by outdoor life, evidentl}' liked their dishes strongly seasoned
and piquant, as the Cinnamon Soup on p. 59 shews. Pepper, Ginger,
Cloves, Garlic, Cinnamon, Galingale, Yinegar, Verjuice, and Wine,
appear constantly in dishes W'here we should little expect them ; and
even Ale was frequently used in Cookery. Wine is used in the
recipe for Roant Partridge, on p. 78, and also, as seems more natural
to us, in the Partridge Stews on pages 9 and 78 : it is also used for '
Braicn in Poivrade on p. 71. Ale is introduced in the Boures on
p. 8, in the Sops Cliamberlain on p. 11, and in the Mortrews de Chair
on p. 71, and is even used in the Charlette on p. 17, though Milk
is also one of the ingredients : both Ale and Wine appear in the
Maumenny Royal, on j). 22. Ale is also used with the Tench in Bruet
FOREWORDS. IX
on p. 23, in the WJielhs and Oysters in Brnef, on tlie same page, and
in fact seems to be a characteristic of the Bruets, as most of these
dishes have it as an ingredient. Ale was also mingled with the
water in which the fish was boiled : note the Boiled Pihe on page
101, the Plaice on page 103, and the Barbel, p. 104. Stale Ale is
used for the Oil Sops on page 12, possibly in place of Vinegar.
Vinegar is used in the Brawn on pages 11 and 12, in the Humbles of
Venison on pages 10 and 70, and in the Venison in broth on p. 70 :
Vinegar or Verjuice is added to the Steiced Mutton on page 72,
Verjuice to the Meat Custard or Pie, on p. 74, and to the Trijje on
pages 7 and 18. Here our ancestors shewed their wisdom, as the
acid served as a corrective to the richness of the dishes. Sugar on
the other hand is also used with Brawn, see the Blamiche Brawn on
p. 34, and the Fried Brawn on p. 43, and was quite lately taken with
it at St. John's College, Oxford.
Almond milk was also a constant ingredient of the dishes : see the
Brawn in Comfit on page 71, and the Sturmye on page 26 : it was
also used with fish, as in the Viande de Cyprus in Lent, on page 28.
Both Sugar and Salt are used in the Quinade on page 27, and in the
Mortrews of Pork on page 28, Marrow was then much more used
than at present : note the 300 marrowbones on page 67.
Meats that we do not eat at the present day, or eat but seldom,
also appear in the Banquets of our ancestors, as Whale, Porpoise,
Seal, Swan, Crane, Heron, and Peacock ; while even the fishy Gull
was eaten. One would imagine that Sturgeon was then more
plentiful, to judge by the recipes for its cookery. Stockfish ^ was
of course much more in vogue, from the difiiculty of obtaining
fresh fish. "We may suppose that the Pudding of Capon Neck on
page 41, and the Pudding of Swan Neck on page 61, were dainties.
It would appear, from page 67, that Oxen were salted whole,
while, to descend to the other end of the scale, small birds were
eaten, as they still are in France (see the recipe on page 9, and
the Royal Banquet on page 58). Our flaming Christmas Pudding
is recalled by the Viande Ardente in the Banquet on page 61.
1 See Glossary.
X FOREWORDS.
Some of the designs, or Subtleties, exposed on the Tables, as
ornament, were of rather an ambitious character ; far more so than
most of those mentioned on pages 57, 58, etc. These were devices
in sugar and paste, and apj)arently in jelly, and were, at any rate at
times, made to be eaten. Those displayed at the Enthronement of
Abp. Warham in 1505, must have been of considerable size, as
their description shews. They represented silvan and hunting
scenes, and one displayed the interior of an Abbey Church with its
various altars. In other cases such devices as a ship, fully armed
with her ordnance, with the Barons of the Cinque Ports on board,
or buildings with vanes and towers are exhibited. A great Custard,
j)lanted, is displayed in a banquet given by Leland in his Collectanea.
The dishes were also gilt at times, for j)urpose of display, as a Leche
Lombard in the same volume ; a Peacock also is mentioned with
a gilt nib. The Subtleties mentioned in this volume are of a much
more modest character, representing simply an Agnus Dei, an Eagle,
a Doctor of Law, etc. ; though those at the Stalling of John Stafford,
on page 68, are more complicated. They seem both to have preceded
the various courses, and also to have closed them, the first being
called Warners, as giving warning of the entry of a fresh service.
We will now turn to the Banquets, whose Bills of Fare the
Cookeries give us. The .first of them [p. 57], both in place and
importance, is that given at the Coronation of Henry the Fourth,
and it has especial interest in the fact that a description of it is
in the Chronicles of Froissart. Henry succeeded the dethroned
Richard II. in 1399, as Froissart says, with the approval of the
People of England ; Pichard having previously personally surrendered
his Crown to him. Stow says that Henry was chosen at Westminster
Hall, at a Parliament there. The Archbishop of Canterbury,
Thomas Arundel, having first preached a Latin sermon, on the text,
Hahuit Jacob benedictionem a patre suo, a Doctor of Law stood up,
and read an Instrument which averred that Richard by his own
confession was unworthy to reign, and would resign the Crown to
a competent person. This having been read, the Archbishop advised
FOREWORDS. XI
them to proceed to tlie election of a new king, and on a vote being
taken, the whole assembly was in Henry's favour ; Eichard not
having four votes for him. Henry then accepted the Crown, but
Stow says that he acquired the throne more by force than by lawful
succession or election.
Henry left the Tower of London, where he was then residing, on
Sunday the 12th of October, 1399, having previously made forty-six
new Knights of the Bath : he was dressed in a jacket after the
German mode. He went to Westminster to sleep, and at night
bathed, after the fashion of chivalry; next morning, Monday the
13th, and St. Edward's day, he confessed himself and heard three
Masses, preparatory to his Coronation. The Prelates and Clergy
then came in procession from the Abbey, and escorted him thither,
the return procession entering the sacred place at about nine o'clock
in the morning. The Lord Mayor with chosen Citizens of London,
were in the Procession, clothed alike in red. Cloth was laid down
for the king's passage, and the Abbey was also laid with cloth.
Henry w^as under a Canopy of blue silk, according to Froissart,
but Holinshed makes it of Cloth of Gold, with a golden bell jingling
at each corner; the Canopy was borne, says Holinshed, by sixteen
Barons of the Cinque Ports, four to each Staff, though Froissart
again differs, noting that it was borne by only four Burgesses, Dover
ones. Holinshed is more likely right. We may suppose that these
were the actual bearers of the Canopy : Stow, however, tells us that
there were four other, apparently honorary bearers — the Dukes of
York, Surrey, Aumarle, and the Earl of Gloucester. The Burgesses
had as fees Canopy, bells, and staves.
Preparatory to the Coronation and Banquet, Officials had been
appointed on October 4th. The Earl of Northumberland was High
Constable, and as holding the Isle of Man, bore on the king's left at
the Coronation a naked sword, called Lancaster's Sword, with which
Henry was girt when crowned ; the Earl of Somerset carried a
sword before the king, and Thomas Beauchamp, Earl of Warwick,
bore a third sword, by inherited right, and was also Pantler : the
XU FOREWORDS.
Earl of Westmoreland was Marshal. Sir Thomas Erpingham was
Lord Chamberlain, and furnished the monarch with water for his
hands, both before and after the Banquet, having as fee the Basin,
Ewer, Towels, etc. The Earl of Somerset was Carver, in right of
his Earldom of Lincoln, and Sir Wm. Argentine, by reason of his
tenure of the Manor of Wilmundale, or Wymondley, Herts, served
the king with the first cup of drink at dinner, and received the
silver-gilt Cup as his fee. Thomas, Earl of Arundel, was chief
Butler, and had the royal goblet as gift ; Citizens of London,
chosen by the City, served in the Hall as attendants while Henry
banqueted. Lord Latimer was Almoner for the day, the silver
money being in a fine linen cloth ; whilst William le Yenour had
the honour of making wafers for the king: Edmond Chambers was
larderer, and Lord Grey of Buthjoi was Naperer (see post).
Henry took his seat on a throne that stood on a scaffold covered
with crimson cloth, and was then proclaimed king from the four
corners of it by the Archbishop of Canterbury, who asked the consent
of the people: his words were greeted with shouts of "Aye!"
Henry was then stripped naked to his shirt previous to anointing,
and was anointed in six places, as Froissart says, the head, breast,
shoulders, back, and hands : he was afterwards dressed in deacon's
clothes, with shoes of crimson velvet, and wore spurs without rowels.
The Sword of Justice was next drawn and blessed, and given to the
King, who returned it to the scabbard : it was then girt about him
by the Prelate, by whom the Crown of St. Edward was also placed
on his head. Lord Furnivall, as holding the Manor of Farnham,
gave the King his right-hand glove, and supported his arm while he
held the sceptre. Henry quitted the Abbey when Mass was over
and returned to Westminster Hall, where the Banquet was given.
At the Banquet the King sat at the first table, and at the Royal
board were the two Archbishops and seventeen Bishops : at the
bottom of the table was the Earl of Westmoreland with the Sceptre.
The King was served by the Prince of Wales, who carried the Sword
of Mercy, and on the ojDposite side by the Constable, bearing the
FOREWORDS. XlU
Sword of Justice. At the second table sat the five great Peers of
England, probably the Dukes of Lancaster, York, Aumarle, Surrey,^
and Exeter : at the third table were the principal Citizens of London,
apparently the Lord Mayor and Aldermen, whose table was at the
left of the Royal table. The Barons of the Cinque Ports sat at
a table on the right of the King : at another table sat the newly-
created Knights ; while all Knights and Squires of Honour sat
at a sixth.
When the Feast was half over, the Champion, Sir Thos. Dymock,
entered the Hall in full armour, mounted on a horse barded with
crimson housings. He was equipped for Wager of Battle, and pre-
ceded by another Knight, bearing his lance, and himself carried a
drawn sword, and had by his side a naked dagger. The Champion
presented a paper to the King, which affirmed that he was ready to
offer combat to any Knight or Gentleman who dared maintain that
Henry was not a lawful sovereign. By the King's orders Heralds
proclaimed this Challenge in six different parts of the Hall and
City, without gainsaying. The Champion received as his fee one
of the best horses in the Royal Stable, with saddle and trappings,
and one of the best suits of armour. When Henry had dined, and
partaken of wine and spices, he withdrew to his private apartments,
whither the Lord Mayor brought him a Cup of gold filled with
wine, taking it again as his fee, together with a second cup that had
contained water to allay the wine.
Next follows, on page 58, the Banquet given at the King's second
marriage, in 1404. Henry, when Earl of Derby, had married Mary,
the younger daughter and coheiress of Humphrey de Bohun, Earl
of Hereford and Northampton, who died in 1394. His second wife,
in whose honour the feast was given, was Joan of Navarre, widow
of John de Montfort, Duke of Brittany. She landed a few days
previously at Falmouth, and was married in Winchester Cathedral
on the 7th of February : the Banquet was possibly in the Hall of
1 Thomas Holand, Duke of Surrey, is said to have been deprived of his Dukedom on
Oct. 6th 1399, and was soon afterwards beheaded. Stow however writes as above.
XIV FOREWORDS.
the Castle, which still remains. She was crowned at "Westminster
on the 28th of the same month, and survived her husband.
Fabyan's Chronicle gives an account of the Feast at the
Coronation of the Queen of Henry Y., which took place on Feb. 24th,
1420, being St. Matthew's Day ; for which reason the Bill of Fare
was entirely Fish, with the exception of Brawn with Mustard in the
first Course. The Queen, at table, had the Archbishoj) of Canterbury
on her right, and Henry Cardinal of "Winchester on her left. The
Duke of Gloucester had charge of the Banquet, and stood bareheaded
before the Queen, while Sir Eichard Neville was Carver. The
brother of the Earl of Suffolk was cup-bearer. Sir John Stewart,
Sew^er, and Lord Clifford, Panterer ; and Lord Grey of Ruthyn was
again Naperer. The Barons of the Cinque Ports were at the head
of the table on the right of the Queen, towards St. Stephen's Chapel,
and the Bowchiers of the Chancery (? the Proctors) were below
them at the same table : at a table on the Queen's left sat the
Lord Mayor and Aldermen of London. The Bishops were at the
head of the table next to that at which the Barons of the Cinque
Ports sat, and the Ladies had a table next to the Lord Mayor's table.
The Feast, as usual, was of three Courses, which were of the same
character. "Whale was served in the first Course : in the second was
a Leche damask with the king's motto flourished on it, which was
Vne saiiz phis; meaning of course the Queen. In the third Course
was Porpoise, and in this Course was a subtlety of a Tiger looking
into a Mirror, with a man on horseback fully armed, grasping
a Tiger's whelp.
Henry the Sixth's Coronation Feast is also mentioned in Fabyan :
like the others, it was in "Westminster Hall, and was also of three
Courses. In the first Course was a Viande royale planted with
lozenges of gold, and a Custard Rot/al with a leopard of gold sitting
thereon. There was a Peacock enhackled in the second Course : in
the third was a Baked meat like a shield, quartered red and white,
and set with gilt lozenges and Borage flowers. There was a subtlet}^
both before and after this Course, the last one representing the
rO REWORDS. XV
Yirgin and Child, with St. George and St. Denis kneeling on either
side, and presenting to the Queen a figure of Henry with the
following ballad in his hand : —
" 0 blessyd Lady, Cristes moder dere,
" And thou, seynt George ! that called art her knyght ;
" Holy seynt Denys, 0 marter most entei-e,
"The sixt Henry here present in your syght,
" Shedyth/ of your grace, on him your heuenly lyght :
"His tender youth with vertue doth^ auaunce,
" Borne by discent, and by tytle of ryght,
"lastly to reygne in Englande and in Fraunce."
It is uncertain who the Lord de la Grey was, whose Banquet
follows [p. 59] : if, however, the feasts are given in chronological
order, the date can be assigned within a given jseriod. Holinshed
mentions a Lord Reginald Grey of Ruthyn that was Naperer- at
Henry the Fourth's Coronation, on account of a manor that he
held, and wlio bore the great spurs before Henry IV., by right of
inheritance from the Earl of Pembroke. He is also mentioned
above, on the previous page, and may be the person in question.
Next follows [p. 60] the Feast of Richard Fleming, Bishop of
Lincoln from 1420 to 1431 : he was Canon of York when preferred
to the Bishopric. As BishoiD he exhumed and burnt the bones
of Wyclrffe, in accordance with the sentence of the Council of
Constance, in 1425. A dinner of John Chandler, Bishop of Salisbury
from 1417 to 1426, follows the above [p. 60], and was given at his
entrance on the episcopate.
Then follows [p. 61] an Entertainment given on the 4th of
December, 1424, on the occasion of the funeral of Nicholas Bubwith,
Bishop of Bath and Wells. He was originally Bishop of London,
for only a short time, and was transferred to Salisbury in 1407, and
in the same year shifted to Bath and Wells. He was present at the
Council of Constance. He built the north tower and a chantry in
the Cathedral of Wells, he also founded an almshouse at Wells.
1 Imperatives : make advance, in second case. ^ He provided the table-linen.
XVI FOREWORDS.
It will be noticed with regard to this Dinner, that a separate fare
of Fish was provided for the Clergy, doubtless on account of the
melancholy occasion.
On page 62 is a festival given by John Stafford, Bishop of
Bath and Wells, on the occasion of induction into his Episcopate,
September 16th, 1425. He was born at Hook in the parish of
Abbotsbury, Dorset, close to the Chesil Bank, and was descended
from a collateral branch of the Stafford family. His father was
Sir Humphrey Stafford, Sheriff of Somerset and Dorset, and his
mother was Elizabeth Dyrham, relict of Sir John Maltravers. He
was educated at Oxford, and first practised in the Ecclesiastical
Courts, afterwards entei'ing holy orders. He became Archdeacon of
Salisbury in 1419, and was made Chancellor of England, according
to Stow about the 12th of Henry VI., 1434, according to Hook in
1421. In 1422 he was Dean of St. Martin's Le Grand at Charing
Cross : he was also Keeper of the Privy Seal, and Lord High
Treasurer to Henry YI. He got the Bishopric of Bath and "Wells,
as stated above, in 1425, and in 1443 was translated to the Arch-
bishopric of Canterbury, on the nomination of Pope Eugenius TV.,
to whom he had been recommended by Chichele, his predecessor.
Ihe Banquet that he gave on being made Archbishop is at page 68,
and he gave quite a different Bill of Fare on that occasion. He
officiated at the marriage of Henry VI. with Margaret of Anjou in
1445, and also crowned that Queen. He was a Statesman, and was
instrumental in the disjaersion of Jack Cade's forces : curiously
enough he also engaged in trade. He died at Maidstone, May 25th,
1452, and was buried at Canterbury in the Martyrdom.
The last Feast in Harleian MS. 279 [p. 63], is one given at the
wedding of the Earl of Devonshire, and is without date. Con-
cerning the Earl in question, Mr. Cokayne, Norroy King at Arms,
has been kind enough to supply the following note, through Dr.
Furnivall : — ■
" Hugh Courtenay, Earl of Devon (or Devonshire), was born
1389, being aged 30 when he succeeded his father in that Earldom
FOREWORDS. XVU
in 1419, His marriage, with Anne Talbot, was before 1414, and
before he became an Earl. He died 1422.
" His son is probably the Earl you want, viz. Thomas Courtenay,
Earl of Devon, born 1414 (being aged 8 in 1422), who became
Earl on his father's death in 1422. He married Lady Margaret
Beaufort, second daughter of John, Earl of Somerset, probably about
1431, when he would be but 17, but certainly before 1432, when
their son Thomas, (aged 26 at his father's death in 1458,) was
born. Lady Margaret's eldest brother was born 1401, and her eldest
sister Joan, Queen of Scotland, was married in 1423, so that she
probably was quite as old as, if not older than her husband."
The remaining Festival [p. 67] is that given to Richard the
Second by the Bishop of Durham, at Durham House, London, on
the 23rd of September, 1387. The Bishop that feasted the King
was John Forham, or Fordham, who held the Bishopric from 1381
to 1388, having previously occupied the See of Ely. He was one
of Richard's evil counsellors, and held the Office of Lord High
Treasurer, but was discharged of it in 1386. He was among the
Lords that rebelled against the King in 1388, but was not
imprisoned, though in that year he was deprived of his See, and
permitted to retire to his old Bishopric, which was of far less
dignity.
The Editor must add, that he has to thank Dr. Furnivall for
most kindly collating the text with that of both the MSS., and
he has also to thank him for some hints and information. He
has, besides, to thank the Rev. A. L. Mayhew for criticizing
the glossary, and for furnishing him with some old French
derivations, etc.
Oxford, Nov. 1888.
Xviii READINGS OF ASHMOLE MS. 1439.
The Ashmole MS. gives, by collation, the following variations
and additions, but a sheet or two of it is missing in the third part.
Pt. I, No. vi, line 3, " sette," not sethe, also in viij, p. 7, line 3.
xii, p. 8, line 1, A. adds, after "^igr-to," "temper hit w/tA alle : take
raysons of corance clene wasshid : put j^em ]7er-to."
siiij, line 5, A. reads "styue," i.e. stew, not sterc. rightly.
xxiiij, Title, A. "Brawne gruelle"; line 2, " pricke it."
xxxiij, line 5, after Salt is added " then cut fair brewis, and dresse theym
yn disshes, & cast j^e lire theron."
XXXV, page 13, line 1, " leche them in faire gohettis, and pike out the
core, and cast."
xlv, line 4, " stue," altered from " streyne," for stere.
xlviij, line 2, after Roysouns, A, adds " \erto, raisons"; rightly,
lij, line 6, A. reads " sode in, and stepe ]7er-on," making sense.
Ixvij, instead of [^mynce], A. has " larde," i.e. " cut in thin slices."
Ixxx, after clene, A. adds, "and sethe Jjem."
Ixxxiiij, line 6, " cleue," before noivt; making sense.
Ixxxvij, line 7, after is, "& confecc«ons or chare de quynce a good
qMflntite," inserted.
Cix, lines 1, 2, "and lete wexe al white," not "an make hem alle \e
whyte."
Cx, after Stokhefysshe A. adds, "or of freishe mylwel or codling," and
reads "of Plays."
Cxlv, line 6, "fro j^e holys," rightly.
Cliiij, line 3, A. omits siigre, (the "white" means White of egg,) and in
line 11 reads "a-boue" in place of " aneward."
Pt. II, viij, last line on p. 35, " and" after Pepir, making sense.
X, A. reads at line 6, an lat it " clene ouer-renne."
xij, page 37, A. adds " Je lus," after ivrynge, and has no "J;e" before
grene.
xiiij, page 37, "Jeanne take braw[n] y-broylyd and cast \er-to," added
after "j^er-to," in line 2.
xvij, page 37, last line, A, reads, " and so ley hit colde in J^e dysshe, and
]:at but a litil, J^at vnnethe \e bottumys be holuyd."
xxiij, page 39, line 1, the second salt is not in A.
xxvij, page 39, A. reads " al aboutc loke Jjat " it le ra^ischcd ; " and lete
hit be wcl sodyn," later-.
READINGS OF ASHMOLE MS.; AND ERRATA. XIX
xxviij, page 40, after Eijroun, "and rawe creme or swete mylke," added.
xxix, page 40, after Gredelle A. adds, *' til hit be broune."
xxxvij, p. 41, A. adds "fete," after Piggys, which, is required; and
reads "and moche sauge."
xxxix, last line on page 41, A. reads "& do ]7er-to a lytil ponder Canelle ;"
xliv, page 42, last line, after panne, A. adds between lines, "& let frie
y-nogh."
1, page 44, last line but two, A. adds " & let hete a litel," between lines,
after " j^er-on," and in next line adds, "and leche it, or els al hole,"
after vp.
Ix, page 46, line eight, A. reads " white " before "Sugre," not "w«t7t-al."
Pt. Ill, xvj, page 50, last line, A. adds, "but lete \e. cofyns," before
lalce ; making sense.
xxij, page 51, no blank.
xxiij, page 52, A. adds after cofijn, line 8, "then caste in the sew rounde
a-boute vppon hym yn J^e cofyne," and makes sense.
The Editor did not discover the Ashmole MS. till much of the first
Cookery was in print, and consequently was unable to make full use of
it for purpose of collation. The reader will kindly correct the following
Errata.
p. 15, note 4, read Lozenges in place of "long thin strips."
p. 17, last line, dele comma after Alntaunden,
p. 19, 1. 4, put comma after mijllie.
p. 21, 1. 14, read slale Water; 4th line from bottom, read " jif it [cleue]
nowt," with A.
p. 27, 1. 17, read, " or bony caste J^er-to ;" with no semicolon after hong.
p. 31, 4th line from bottom, read \rifti.
p. 48, 1. 5, read " hele j^in cofyns."
p. 49, 1. 7, read "or a bore, or of a Bcre:" 1. 8, put semicolon after
"Eyroun;" and dele the semicolon after tyne, reading cyue'va.
place of that word, and also in place of the Ujne in the line aboA'c.
p. 50, 1. 20, read "for defaute," and before bottom line add, " but lete ]e
cofyns," with A.
p. 57, Heading 6, read " ad Episcopatum Bathonensem et Wellensem."
FIFTEENTH CENTURY COOKERY BOOK. I.
HAELEIAN MS. 279, ab. 1420 a.d.
'Incipit li Kalendare de Potages dyuers.
No.
.1.
Jjange wortys de chare . .
Lange wortys de Pesoun . . .ij .
louutes iij.
Caboges iiij.
"Whyte wortys v.
Beff y-stywyd vj.
Gruelle a-forcyd vij.
Venysoun w/tA furmenty . . .viij.
Trype de Motoiin ix.
"Wardonys in Siryppe . . . .x.
Froyde Almaundys xj.
Fryit Creme of Almandys . . .xij.
Creme y-boylid xiij.
Quystys Scune xiiij-
Bowres xv.
Fylettys in galentyne . . . .xvi.
Garbage xvij.
Pertryche stewyd sviij.
Smale birdys y-stewyd . . . .xix.
Papyns xx.
Blandyssorye xxj.
Venyson in brothe xxij.
Nomblys of pe venysoun . . .xxiij.
DrawjTi grwelle xxiiij .
Balloke brothe xxt.
Coleys XX vj.
Soupcs dorye xxvij,
Soupes lamberlayne xxviij.
Lyode Soppes xxix.
No.
9
9
9
9
9
10
10
10
10
10
11
11
11
Ooupes dorroy xxx. 11
Brawun en peuerade . . . .xxxj. 11
Auter brawune en peuerade . .xxxij. 12
Oyle soppis xxxiij. 12
Charde wardoun xxxiiij. 12
Perys in composts xxxv. 12
Vele, Kede, or Henne in boke-
nade xxxvj. 13
Autre Vele in biikenade . . .xxsvij. 13
Storion en broj^e xxxviij. 13
Oystres in grauy xxxix. 13
Oystres in grauy bastard . . .xl. 13
Gelyne in dubbate xlj. 13
Conyng, Mawlard, in gely or
in cyuey xlij 14
Mortrewys of Fysshe . . . .xliij. 14
Mortrewys de Fleysshe . . .xliiij. 14
For to make blaunche Perrey. .xlv. 1 4
Pommes ^1^'j- 14
Cawdelle Ferry xlvij, 15
Taylowres xlviij. 15
Bryndons xlix. 15
A potage on a Fysshe day . .1. 15
Cawdel de Almaunde . . . .Ij. 16
Gyngaudre Iij. 16
Eapeye Iiij. 16
Eapeye liiij. 16
luschelle of Fysshe Iv. 16
Charlette Ivj. 17
leaf 1.
CONTENTS OF HARLEIAN MS. 279. POTAGES DYUERS.
lente
fjTe
Charlette a-forcyd ryaly .
Let Lory
Furmenty vfith purpaysse
Trype of Turbutor of Codlyng
A gos in hogepotte
Conyngys in graueye
Harys in cyiiey . .
Capon in Consewe .
Hennys in bruette .
Bruet Sareson . .
Bniet of Almayne
Bruet of Almaynne in
Whyte Mortrewys
Faintempere
Murrey ....
Talbottys . .
Conyngys in cyuey
Arbolettys . , ,
Spyneye ....
Brasele ...
Crerae de Coloure .
Colouryd sew Wit/iout
Apple mose .
Salomene
Blaundyssorye .
Blamangere . .
Vyand de C}'prys bastard
Vyand de cyprys ryalle
Gaylede . . .
Rys . . . .
Mammenye ryalle
Mammenye bastard ^
Elys in Gauncely .
Hennys in Gauncely
Vyolette . . .
Oystrys in bruette
"Walkys in bruette
Tenche in bruette
Tenche in cyueye .
Tenche in Sauce .
Chykonys in bruette
Blaniangipr of Fysshe
Sardeynejs . . .
Roseye ....
Eyroun in poche
» leaf 2
No. P
.Ivij.
.Iviij.
.Hx.
.Ix.
.Ixj.
.Ixij.
.Ixiij.
.Ixiiij.
.Ixv.
.Ixvj.
.Ixvij.
.Ixviij.
.Ixix.
.Ixx.
.Ixxj.
.Ixxij.
.Ixxiij .
.Ixxiiij.
.Ixxv.
.Ixxvj.
.Ixxvij.
.Ixxviij.
.Ixxix.
.Ixxx.
.Ixxxj.
.Ixxxij.
.Ixxxiij.
.Ixxxiiij.
.Ixxxv.
.Ixxxvj.
.Ixxxvij.
.Ixxxviij.
.Ixxxix.
.Ixxxx.
.Ixxxxj.
.Ixxxxij.
•Ixxxxiij.
.Ixxxxiiij.
.Ixxxxv.
.Ixxxxv] .
.Ixxxxvij.
.Ixxxxviij.
.Ixxxxix.
.C.
• Cj.
sge No. Page
17 Muskelys in bruette . . . .Cij. 24
17 Fygeye Ciij. 24
17 Bolas Ciiij. 24
18 Loreyde bolas Cv. 25
18 Rapeye of Fleyssbe . . . .Cvj. 25
18 Sore sengle Cvij. 25
18 Prymerose Cviij. 25
18 Gelye de chare Cix. 25
18 Gelye de Fysshe Cx. 26
19 Tannye Cxi. 26
19 Sturmye Cxij. 26
19 Bruette sake Cxiij. 27
19 Taylys Cxiiij. 27
19 Quynade Cxv. 27
19 Blaunche de ferry . . . .Cxvj. 27
19 Sawge^ Cxvij. 28
20 Murreye Cxviij. 28
20 Vyaunde de cyprys in Lente .Cxix. 28
20 Whyte Mortrewys of Porke. .Cxx. 28
20 Rapeye Cxxj. 28
20 A rede morreye Cxxij. 28
20 Stawberye Cxxiij. 29
20 Chyrioun Cxxiiij. 29
21 Vyolette Cxxv. 29
21 Rede Rose Cxxvj. 29
21 Prymerose Cxxvij. 29
21 Flourys of haw^orn . . . .Cxxviij. 29
21 A potage on a fyssheday . .Cxxix. 29
22 Brues in lente Cxxx. 29
22 A potage colde Cxxxj. 30
22 Sauke sarsouu Cxxxij. 30
22 Rapeye Cxxxiij. 30
22 Apple moyle Cxxxiiij. 30
23 Applade Ryal Cxxxv. SO
23 A potage of Roysonys . . .Cxxxvj. 30
23 Chykonys in dropey . . . .Cxxxvij. 30
23 Pumpes Cxxxviij. 31
23 Caudel Ferry departy with
23 a blamanger Cxxxix, 31
23 Egredouncye Cxi. 31
23 Noteye Cxlj. 31
23 Vyaunde Ryal Cxlij. 32
24 Lampreys in galeutyne . . .Cxiiij. 32
24 Chycouys wyth pe brewes . .Cxliiij. 32
24 Blaunche pereye Cxlv. 32
• leaf 2 bk. » leaf 3.
CONTENTS OF HARLEIAN MS. 279. LECHE METYS.
No. Page
Kytli so caboges 1 Cxlvj. 33
Brewes in lentyn Cxlvij. 33
WLjiie pesyn iu grauey . . .Cxlviij. 33
A potage Cxlix. 33
No. Page
Caudel owt of lentyn . . . .CI. 33
Creme bastard' Clj. 33
Capon in Salome Clij. 33
Pompys Cliij. 34
2 Hie incipit
Brawn in comfyte j.
Blaunche braun ij.
Pynade iij.
Gyngere brede iiij.
Leche Lumbard v.
Auter maner lecbe Lumbard . .vj.
Soupes of salomere vij.
Lete lardys viij.
Mange molejTi ix.
Vyand de Lecbe x.
Vyand Lecbe xj.
Vyand Lecbe xij.
Vyand lecbe xiij.
Vyand lecbe xiiij.
Storioun lecbe iv.
Cbare de wardon leche . . .xvj.
Vyand lecbe x^'ij-
Vyand lecbe xviij.
Pome dorres ...... .xix.
Yrchons xx.
An entrayle xxj.
For to make Floiire of Eys . .xxij.
Pome garnej xxiij.
Waffres xxiiij.
Hagws of a scbepe xxv.
Francbemyle x^^j-
Apprayler xxvij.
Cokyntryce xxviij
Mylke Rostyd ^ xxix.
Alowys de Beef or Motoun . .xxx.
To make stekys of Venysoun
or Beef xxxj.
A Syrippe pur vn Pestelle . .xxxij .
Pygge Farcyd xxxiij
Ealendar^ de Leche Metys.
34 Puddyng of Capoun necke
Capoun or goos farcyd
Pocerounce . . .
Sauoge ....
A kyde a-force . .
Eyroun in lente
Puddyng of Purpays
Raynollys
Froyse in lente
Payn purdew
Meselade . .
Brawn fryej .
Longe Fretoure
Eapeye ....
Euschewys in lente
Hanoney ....
Hagase de Almayne
Cryspis ....
Ruscbewys of Marw
LesjTiges de cbare .
Fretoure ....
Cbawettys fryej
Tansye ....
Froyse out of lentyn
34
34
35
35
35
35
35
36
36
36
36
37
37
37
37
37
38
38
38
38
38
38
39
39
39
39
40
40
40
40
40
40
.XXXUIJ.
.XXXV.
.XXXV] .
•xxxvij.
.xxxvii],
.xxxix.
.xl.
.xlj_.
• ^li j •
.xliij.
.xliiij.
.xlv.
.xlvj.
.xlvij.
.xlviij.
.xlix.
.1.
•Ij-
.Iij.
.Iiij.
.liiij.
.Iv.
.Ivj.
.Ivij.
41
41
41
41
41
41
42
42
42
42
42
43
43
43
43
43
44
44
44
44
44
45
45
45
[One leaf is missing here; the contents are
supplied from the text.]
[Ryscbewys close & Fryez . .Iviij. 45
Nese Bekys lix. 45
Mylez in Eapeye Ix. 46
Cruste Eolle Ixj. 46
Cbawettys a-forsed Ixij. 46
Fretoure owt of lente . . . .Ixiij. 46
Towres Ixiiij 46
Tartes de Cbare . . .
A-noj^er manere ij.
A-no]ier manere iij
1 leaf 3 bk.
Here begynnytb dyuerse bake metis.
. . .j. 47 Daryoles . . .
iiij- 47
47 A-notber manere v. 47
47 Tartes of Fysscbe vi. 47
2 leafi. 3 leafi bk.
CONTENTS OF HARLEIAN MS. 279. BAKE METYS.
No. Page
Chawettys . vij. 48
Chawettys viij. 48
Malmenye Furnez ix, 48
Eapeye x. 48
Tartes of Frute in lente . . .xj. 48
Un vyaunde fumej sanj nouw
de chare xij. 49
Un vyaunde furnej sanj nom
de chare siij. 49
Pety Pernollys xiiij. 50
Doucetej xv. 50
Crustade xvj. 50
Crustade lumbard ^^"'j- ^l-
Flathons x^iij. 51
Venyson y-bake xix. 51
Pety Pernauntes xx. 51
Quyncis or Wardo?«ns in past . .xxj. 51
Lampro2ms y-bake xxij. 51
Lamprays bake xxiij. 52
No. Pace
Tartes de chare xxiiij. 52
Rastons xxv. 62
Darioles ^xvj. 53
Pyej de parej xxvij. 53
Potrous xxviij. 53]
^ Flarapoyntys bake . . . .xxix. 53
Sew trappe xxx. 54
Herbelade xxxj. 54
A Bake Mete xxxij. 54
A Bake Mete Eyalle . . . .xxxiij 55
Crustade Ryal xxxiiij. 55
Crustade xxxv. 5-5
Crustade gentyle xxxvj. 55
Doucettys xxxvij. 55
Doucettys a-forcyd . . . .xxxviij. 55
Daryolej xxxix. 55
Dar)-ole5 xl. 56
Flathons in lente xlj. 56
leaf 5.
COOKERY BOOK. 1. HARLEIAN MS. 279. POTAGE DYVERS.
FIFTEENTH CENTURY COOKERY BOOK. I.
Ab. 1420 A.D.
TOT AGE DYVERS.
.j. Lange Wortys de chare. — Take beeff and merybonys, and boyle yt in
fayre -^ater; j^an take fayre wortys and wassche hem clene in water, and
parboyle hem in clene water ; ]>an take hem vp of J^e water after j^e fyi-st
boylyng, an cut ]>e leuys a-to or a-J^re, and caste hem in-to fe beff, and boyle
to gederys: j^an take a lof of whyte brede and grate yt, an caste it on j^e
pot, an safron & salt, & let it boyle y-now, and serue forth.
.ij. Lange Wortes de pesoun. — Take grene pesyn, an washe hem clene
an caste hem on a potte, an boyle hem tyl ]>ej breste, an Jeanne take hem
vppe of ])e potte, an put hem with brothe yn a-no|7er potte, and lete hem
kele ; ]?an draw hem Jjorw a straynowre in-to a fayre potte, an J'an take
oynonys, and screde hem in to or j^re, an take hole wortys and boyle hem
in fayre water : and take hem vppe, an ley hem on a fayre bord, an cytte
on .iij. or iiij., an ley hem to j^e oynonys in ]>& potte, to ]>e drawyd pesyn ;
an let hem boyle tyl J^ey ben tendyr; an Jeanne tak fayre oyle and frye
hem, or ellys sum fresche bro]7e of sum manor fresche fysshe, an caste J>er-to,
an Safron, an salt a quantyte, and serue it forth.
.iij. Joutes. — Take Borage, Yyolet, Malwys, Percely, Tong "Wortys, Bete,
Auence, Longebelf, wyth Orage an oper, pyke hem clene, and caste hem
on a vessel, and boyle hem a goode whyle ; Jian take hem and presse hem
on a fayre bord, an hew hem ryght smal, an put whyte brede Jier-to, an
grynd wyth-al; an Jjan caste hem in-to a fayre potte, an gode freshe brothe
y-now ]7er-to ]7orw a straynowr, [& caste] ]7er-to .ij. or .iij. Marybonys, or
ellys fayre fresche brothe of beff, and let hem sethe to-gederys a whyle :
1 leaf 6.
6 COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS.
an j^an caste J^er-to Safron, and let hem setlie to-gederys a whyle, an J?an
caste ]7er-to safron and salt ; and serue it forth in a dysshe, an bakon
y-boylyd in a-no]?er dysshe, as men seruyth furmenty Tvyth venyson.
^.iiij. Caboges. — Take fayre caboges, an cutte hem, an pike hem clene
and clene washe hem, an parboyle hem in fayre water, an Jeanne presse
hem on a fayre bord ; an ]7an choppe hem, and caste hem in a faire pot
'with goode freysshe broth, an wyth mery-bonys, and let it boyle : Jeanne
grate fayre brede and caste jier-to, an caste ]7er-to Safron an salt ; or ellys
take gode grwel y-mad of freys flesshe, y-draw )7orw a strayno2<r, and
caste ]7er-to. An whan jjou seruyst yt inne, knocke owt J^e marw of ]>e
bonys, an ley ])e marwe .ij. gobettys or .iij. in a dysshe, as j^e semyth best,
& serue forth.
.v. Whyte wortes. — Take of J^e erbys lyke as J^ou dede for jouutes, and
sethe hem [in] water tyl j^ey ben neyshe ; Jianne take hem vp, an bryse
hem fayre on a bord, as drye as J>ow may ; J^an choppe hem smale, an caste
hem on a potte, an ley hem -with flowre of Rys ; take mylke of almaundys,
an cast Jier-to, & hony, nowt to moche, ]7at it be nowt to swete, an safron
& salt ; an serue it forth ynne, ryjth for a good potage.
.yj. Beef y-Stywyd. — Take fayre beef of ]>e rybbys of ])e fore quarterys,
an smyte in fayre pecys, an wasche ]>e beef in-to a fayre potte ; ]>an take
J7e water j^at J^e beef was sojiin yn, an strayne it Jiorw a straynowr, an sethe
fe same water and beef in a potte, an let hem boyle to-gederys ; j^an take
canel, clowes, maces, graynys of parise, quibibes, and oynons y-mynced,
pwceli, an sawge, an caste )7er-to, an let hem boyle to-gederys ; an ]?an
take a lof of brede, an stepe it yvith brothe an venegre, an j^an draw it j^orw
a straynoure, and let it be sty lie ; an whan it is nere y-now, caste ]ie lycour
]7er-to, but nowt to moche, an ]>aB. let boyle onys, an cast safroun ]?er-to a
quantyte ; J^an take salt an venegre, and cast J'er-to, an loke jiat it be
poynaunt y-now, & serue forth.
.vij. Gruelle a-forsydde. — Take otemele, an grynd it smal, an sethe it
"wyl, an porke J^er-ynne, an pulle of J^e swerde^ an pyke owt ]>e bonys, an
jjan hewe it, an grynd it smal in a morter ; ]7an neme J^in * grwel an do
j7er-to, jjan strayne it |>orw a straynour, an put it in a potte an sethe it a
lytel, an salt it euene^; an colour it wyth safrou», an serue forth rennyng.
•Viij . Venyson with Furmenty. — Take whete and pyke it cleue, and do it
in a morter, an caste a lytel water ]7er-on ; an stampe with a pestel tyl it
^ If. 6 back. ^ leaf 7 ((r^^ = well). ^ sward, rind, skin. * thiue. * equally.
COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVEUS. 7
hole '; ])an fan owt j^e holys,^ an put it in a potte, an let sethe tyl it breke ,*
fan set yt doun??, an sone after set it ouer J-e fyre, an stere it wyl ; an wlian
]70w hast sothyn it wyl, put ]>er-inne swete mylke, an sej^e it y-fere, an stere
it wyl ; and whan it is y-now, coloure it wyth safron, an salt it euene, and
dresse it forth, & )?in venyson in a-nother dyshe w^tA fayre hot water.
.ix. Trype de Motoun. — Take fe pownche of a chepe, and make it clene,
an caste it on a pot of boylyng water, an skyme it clene, an gader J^e grece
al a-way, an lat it boyle tyl it be tender ; ])an ley it on a fayre bord, an
kyt it in smale pecys of the' peny brede, an caste it on an erj>en pot with
strong brothe of bef or of moton ; Jeanne take leuys of ]>e p^/'cely an hew
hem ]>er-to, an let hem boyle to-gederys tyl j^ey byn tender, j^an take
powder of gyngere, and verious, J^an take [Safroun] ^ an salt, and caste
J'cr-to, an let boyle to-gederys, an serue in,
.X. Wardonys in syryp. — Take wardonys, an caste on a potte, and boyle
hem till j^ey ben tender ; }'an take hem vp and pare hem, an kytte hem in
to * pecys ; take y-now of powder of canel, a good quantyte, an caste it on
red wyne, an draw it J^orw a straynour ; caste sugre j^er-to, an put it [in] an
erj^en pot, an let it boyle : an Jeanne caste j^e perys j^er-to, an let boyle to-
gederys, an whan ]>ej haue boyle a whyle, take ponder of gyngere an caste fei-
to, an a lytil venegre, an a lytil safron ; an loke fat it be poynaunt an dowcet.
^xj. Froyde almoundys. — Take blake sugre, an cold water, an do hem
to'' in a fayre potte, an let hem boyle to-gedere, an salt it an skeme it clene,
an let it kele ; j^an take almaundys, an blawnche hem clene, an stSmpe
hem, an draw hem, with fe sugre water thikke y-now, in-to a fayre vessel :
an [yf] fe mylke be nojt swete y-now, take whyte sugre an caste )7er-to.
.xij. Fride Creme of Almaundys. — Take almaundys, an sta?«pe hem, an
draw it vp wyth a fyne thykke mylke, y-temperyd wyth clene water; throw
hem on, an sette hem in fe fyre, an let boyle onys : fan tak hem a-down,
an caste salt )7er-on, an let hem reste a forlongwey ^ or to, an caste a lytyl
sugre Jier-to ; an J^an caste it on a fayre lynen clothe, fayre y-wasche an
drye, an caste it al a-brode on fe clothe with a fayre ladel : an let J^e clothe
ben holdyn a-brode, an late all j^e water vnder-nethe fe clothe be had a-way,
an panne gadere alle fe kreme in fe clothe, an let hongy on an pyn, and let
fe water droppe owt to' or .iij. owrys ; )7an take it of J^e pyn, an put it on a
bolle of tre, and caste whyte sugre y-now ]7er-to, an a lytil salt ; and ^if it
1 Hull, lose the husks. ^ Hulls ; husks. ^ MS. they. * Added from A.
* ? = ' in two pieces.' ^ If. 7 bk. '' two. * Other U.'S. forlatige.
" COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYYERS.
Tvexe J^ikke, take swete wyn an put ]jer-to 'pat it be nojt sene : and whan it
is I-dressid in the maner of mortrewys, take red anys in comfyte, or ]'e leuys
of borage, an sette hem on J^e dysshe, an serue forth.
.xiij. Creme Boylede. — Take creme or mylke, &' brede of paynemayn,
or ellys of tendyr brede, an breke it on ]>e creme, or eWes in ]>e mylke, an
set it on ]>e fyre tyl it be warme hot ; and ]7orw a straynour |)rowe it, and
put it in-to a fayre potte, an sette it on J^e fyre, an stere euermore : an whan
it is almost y-boylyd, take fayre jolkys of eyron, an draw hem J^orw a
straynowr, and caste hem J^er-to, and let hem stonde oner the fyre tyl it
boyle almost, an till * it be skylf ully ^ jpikke ; ]7an *caste a ladel-ful, or more
or lasse, of boter ]7er-to, an a good quantite of whyte sugre, and a litel salt,
an ]'an dresse it on a dysshe in maner of mortrewys.
.xiiij. ftuystis Scune. — Take a pece of beef or of mutou??, and wyne and
fayre water, and caste in-to a potte, an late hem boyle, an skeme it wyl an
clene ; ]7an take quystes, an stoppe hem wyth-in wyth hole pepyr, and
marwe, an Jian caste hem in-to J^e potte, an ceuere wyl ]>e potte, an let hem
stere ryjth wyl to-gederys; an ]?an take powder gyngere, and a lytel
verious an salt, and caste J7er-to, an Jeanne serue hem forth in a fayre dysshe,
a quyste or to in a dysshe, in jie manor of a potage : an whan ]>owe shalt
serue hem forth, take a lytil of J^e broth, an put on dysshe wyth quystys, an
serue forth.
.XV. Bowres.— Take Pypis, Hertys, Nerys, Myltys, an Rybbys of the
Swyne ; or ellys take Mawlard, or Gees, an chop hem smal, and thanne
parboyle hem in fayre water ; an Jian take it vp, and pyke it clene in-to a
fayre potte, an caste J?er-to ale y-now, & sawge an salt, and j^an boyle it
ryjth wel ; and J7anne serue it forthe for a goode potage.
.xvj. Fylettys en Galentyne. — Take fayre porke, ]>e fore quarter, an
take of ]>e skyne ; an put Jje porke on a fayre spete, an rost it half y-now ;
Jjan take it of, an smyte it in fayre pecys, & caste it on a fayre potte ; J^an
take oynonys, and schrede hem, an pele hem (an pyle hem nowt to smale), an
f rye in a panne of fayre grece ; l^an caste hem in }e potte to ]>e porke ; )7an
take gode broth of moton or of beef, an caste J^er-to, an J^an caste J^er-to
pouder pepyr, canel, clowys, an macys, an let hem boyle wyl to-gederys ;
Jian tak fayre brede, an vynegre, an stepe j^e brede with ]>e same brothe, an
strayne it on blode, with ale, or ellys sawnderys, and *salt, an lat hym boyle
y-now, an serue it forth.
1 MS or. ^ MS, >ow. 3 reasonably. * leaf 8. * leaf 8 bk.
COOKERY BOOK. I. HARLEIAN MS, 279. POTAGE DYVERS. 9
.xvij. Garbage. — Take fayre garbagys of chykonys, as J^e lied, J^e fete, ]ie
lyiierys, an ]>e gysowrys ; washe hem clene, an caste hem in a fayre potte,
an caste }7er-to freysshe brothe of Beef or ellys of moton, an let it boyle ; an
a-lye it wyth brecle, an ley on Pepir an Safroun, Maces, Clowys, an a lytil
verious an salt, an serue forth in the maner as a Sewe.
.xviij. Pertrich stewyde. — Take fayre mary,^ brothe of Beef or of Motou??,
an whan it is wyl sothyn, take J^e brothe owt of J^e potte, an strayne it
thorw a straynowr, an put it on an erj^en potte ; J^an take a gocle quantyte
of Tvyne, as ]70W it were half, an put ]'er-to ; ];an take j^e pertryche, an
stufFe hym wyth hole pepir, an merw,^ an than sewe J'e ventys of ])e
pertriche, an take clowys an maces, & hole pepir, an caste it in-to J^e potte,
an let it boyle to-gederys ; an whan J^e pertryche is boylid y-now, take J^e
potte of ]ie fyre, an whan thou schalt scrue hym forth, caste in-to j^e potte
powder gyngere, salt, safron, an serue forth.
.xix. Smale Bp:dys y-stwyde. — Take smale byrdys, an pulle hem an
drawe hem clene, an washe hem fayre, an schoppe of ]>e leggys, and frye hem
in a panne of freysshe grece ryjt wyl ; ]?an ley hem on a fayre lynen clothe,
an lette ]>e grece renne owt ; J' an take oynonys, an mynce hem smale, an
frye hem on fayre freysshe grece, an caste hem on an erj^en potte ;
]7an take a gode porcyon of canel, an wyne, an draw ]7orw a straynoure, an
caste in-to J^e potte •with j^e oynonys ; ]>an caste ]>e bryddys J^er-to, an clowys,
an maces, an a lytil quantyte of powder pepir ]iev-to, an lete hem boyle
to-gederys y-now ; ]>an. caste J^er-to whyte sugre, an powder gyngere, salt,
safron, an serue it forth.
.XX. Papyns. — Take fayre Mylke an Plowre, an drawe it ]7orw a ^strayn-
oure, an set it ouer J^e fyre, an let it boyle a-whyle ; ]7an take it owt an
let it kele ; J^an take jolkys of eyroun y-draw ]7orwe a straynour, an caste
J'er-to ; j^an take sugre a gode quantyte, and caste j^er-to, an a lytil salt,
an sette it on ]>e fyre tyl it be sum -what j^ikke, but let it nowt boyle
fullyche, an stere it wyl, an putte it on a dysshe alle a-brode, and serue
forth rennyng.
.xxj. Blandissorye. — Take almaundys, an blawnche hem, an grynde hem
in a morter, an tempore hem -with freysshe broj^e of capoun or of beef, an
swete wyne ; an jif it be lente or fyssday, take brothe of J^e freysshe fysshe,
an swete wyne, an boyle hem to-gederys a goode whyle ; j^enne take it up,
an caste it on a fayre lynen clo]?e j^at is clene an drye, an draw under J^e
> Marrow. No. 28, in Douce MS., has my^fy brothe. * Marrow. ^ If. 9.
10 COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS.
c\oj)e, wyth a ladel, alle j^e water J^at ]70w may fynde, ryth as ]70w makyst
cold creme ; Jeanne take owt of the potte, an caste it in-to a fayre potte, an
let it boyle ; an Jeanne take brawn of Capoun, an tese it smal an bray it [in]
a mortar : or ellys on a fyssday take Pyke or Elys, Codlyng or Haddok, an
temper it we'tA almau?J mylke, an caste Sugre y-now j^er-to ; An }ian caste
hem in-to J7e potte and lete hem boyle to-gederys a goode whyle : j^enne
take it owt of J^e potte alle bote, an dresse it in a dysshe, as meni ' don
cold creme, an sette j^er-on Eed Anys in comfyte, or ellys Allemaundys
blaunchid, an Jeanne serue it forth for a goode potage.
•xxij. Venyson in Broth. — Take Kybbys of Venysouu, and wasshe hem
clene in fayre water, an strayne ]>e same water ]^orw a straynoure in-to a
potte, an caste ]7er-to Yenysoun, also Percely, Sawge, powder Pepyr, Clowys,
Maces, Yynegre, and a lytyl Red wyne caste J^ere-to ; an j^anne latte it boyle
tyl it be y-now, & serue forth.
.xxiij. Nomblys of J^e venyson. — Take l^e Nombles of Venysoun, an cutte
hem smal whyle j^ey ben raw ; j^an take Fieysshe bro]?e, Watere, an Wyne,
of eche a quantyte, an powder Pepir an Canel, and let hem ^boyle to-gederys
tyl it be almost y-now ; An l^enne caste powder Gyngere, an a lytil venegre
an Salt, an sesyn it vp, an Jeanne serue it forth in ]>e maner of a gode
potage.
.xxiiij. Drawyn grwel. — Take fayre water an lene Bef, an let hem
boyle ; an whan ])e beef hath y-boylid, take it vp an pyke it, an lete it blede
in-to ^ a vessel, an Jienne caste ]>e blode an ]>e Fleysshe in-to a potte ; an
Jeanne caste )7er-to Otemele, Percely, & Sawge, an make ]7er-of an gode
grwele ; ]>en draw it ]7orw a straynowre, an putte it on a fayre potte, an let it
boyle ; ]7anne caste J^er-to Salt ; An jif it be nowt brown y-now, take a litil
blode an caste j>er-to or it be y-draw, an make it brouw y-now, an serue
it forth.
.XXV. Balloke Brothe. — Take Elys and fle hem, an kytte hem in gobo^ms,
an caste hem in-to a fayre potte w«t/j fayre water ; J^an take Percely and
Oynonys, an schrede hem to-gederys nowt to smal ; take Clowes, Maces, an
powder Pepyr, an caste J^er-to a gode porcyon of wyne ; Jjen take jest of Kew
ale an caste )>er-to, an let boyle : an when J^e Elys byn wyl y-boylid, take
fayre stokfysshe, an do a- way 'pe skyn, an caste j^er-to, an let boyle a whyle ;
J;en take Safroun and Salt, an a lytil Yenegre, an caste j^er-to, an serue forth.
.xxvj. Coleys. — Take a gode Capoun an boyle hem tendere, an pyke a-way
1 MS. men. * If. 9 bk. ^ MS. blede in-to, repeated.
COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS. 11
clene ]>e bonys an jie Skyn, an bray hym in a morter, an tempere hym Tvyth
j^e same brothe, an strayne hym j^orw a straynoure ; ]?enne take ]>g brawn an
j>e fleyssbe, an a lytil whyte brede, an bray hem alle to-gederys in a morter ;
j^en take ]'e lycowr of J'e bonys, an ])e skyn, an ]>e brothe ]7at 'pe Capoim was
sothyn ynne, an with al tempere it, but nowt to j^icke ; Jien put it in a potte,
an let it be al bote, but let it boyle for no J^ing ; an caste Jier-to a litil powder
of Gyngere, Sugre an Salt. An jif it be on a fyssheday, take Haddok,
Pyke, Tenche, Eejge, Codlynd, an pyke a-way ]>e bonys 'an tempere wyth
almaunde mylke ; an make it hot, an caste J^er-to Sugre an Salt, an seme
forth.
.xxvij. Soupes dorye. — Take gode almaunde mylke y-draw wyth wyn,
an let hem boyle to-gederys, an caste J^er-to Safroun an Salt ; an J^an take
Paynemayn, an kytte it an toste it, an wete it in wyne, an ley it on a
dysshe, an caste ]>e syrip )?er-on. And j^an make a dragge of powder
Gyngere, Sugre, canel, Clowes, Maces, an caste Jier-on When it is y-di'essid,
an serue Jeanne forth for a potage gode.
.xxviij. Soupes Jamberlayne.- — Take "Wyne, Canel, an powder of
Gyngere, an Sugre, an of eche a porcyou??, pan take a straynoure & hange it
on a pynne, an caste ale j^er-to, an let renne twyis or J^ryis throgh, tyl it
renne clei'e ; an ]>en take Paynemaynhe an kyt it in maner of brewes, an
toste it, an wete it in J^e same lycowre, an ley it on a dysshe, an caste
blawnche powder y-now J^er-on ; an 'pan caste pe same lycowr vp-on pe
same soppys, [an] serue hem forth in maner of a potage.
.xxix. Lyode Soppes. — Take Mylke an boyle it, an J-anne take plkys of
eyroun y-tryid fro J^e whyte, an draw hem J^orwe A straynoure, an caste hem
in-to J^e mylke, an sette it on pe fyre an hete it, but let it nowt boyle ; an
store it wyl tyl it be somwhat J^ikke ; j^enne caste ]7er-to Salt & Sugre, an
kytte fayre paynemaynnys in round soppys, an caste j^e soppys ]7er-on, an
serue it forth for a potage.
.XXX. Soupes dorroy. — Shere Oynonys, an frye hem in oyle ; Jeanne take
Wyne, an boyle with Oynonys, toste whyte Brede an do on a dysshe, an
caste J^er-on gode Almaunde Mylke, & temper it wyth wyne : ]7aune do J^e
dorry a-bowte, an messe it forth.
^xxxj. Brawn en Peuerade. — Take Wyne an powder Canel, and draw it
J'orw a straynour, an sette it on pe fyre,* and lette it boyle, an caste ]7er-to
Clowes, Maces, an powder Pepyr ; ]?an take smale Oynonys al hole, an
' leaf 10. » Chamberlain. 3 leaf lo bk.
12 COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYTERS.
par-boyle hem in hot watere, an caste )>er-to, and let hem boyle to-gederys;
]?an take Brawn, an lesshe it, but nowt to ):'inne. An jif it sowsyd be, lete
it stepe a whyle in hot water tyl it be tendere, fan caste it to ]?e Sirip ; Jjen
take Sawnderys, an Yynegre, an caste )>er-to, an lete it boyle alle to-gederys
tyl it be y-now ; fen take Gyngere, an caste J'er-to, an so serue forth ; but
late it be nowt to l^ikke ne to J'inne, but as potage shulde be.
.xxxij. Auter brawn en peuerade. — Take myghty brothe of Beef or of
Capouu, an ]-'enne take clene Freysshe Brawn, an sethe it, but not y-now; An
jif it be Freysshe Brawn, roste it, but not I-now, an ]7an leche it in pecys,
an caste it to fe brothe. An Jeanne take hoole Oynonys, & pylle hem, an
)'anne take Yynegre J'er-to, and Canelle, and sette it on fe fyre, an draw yt
foTW a straynoure, and caste J'er-to ; j^en take Clowys, Maces, an powder
Pepyr, an caste J>er-to, and a lytil Saunderys, an sette it on j>e fyre, an let
boyle tylle ]>e Oynonys an ]?e Brawn ben euyne sothyn, an nowt to moche ; Jian
take lykoure y-mad of Bred an Yinegre an Wyne, an sesyn it vp, an caste
J'er-to Saffroun to make J^e coloure bryth, an Salt, an serue it forth.
.xxxiij. Oyle Soppys. — Take a gode quantyte of Oynonys, an mynse hem
not to smale, an sethe in fayre Water : J'an take hem vp, an take a gode
quantite of Stale Ale, as .iij. galouns, an J'er-to take a pynte of Oyle fryid,
an caste J^e Oynonys J'er-to, an let boyle alle to-gederys a gode whyle ; then
caste J'er-to Safroune, powder Pepyr, Sugre, an Salt, an serue forth alle bote
as tostips, 'as in J'e same maner for a Mawlard & of a capon, & hoc qiicsre^
.xxxiv. Char dewar don. — Take Pere "Wardonys, an sethe hem in'^yne or
in fayre water ; J'an take an grynd in a morter, an drawe hem J'orwe a strayn-
oure wyth-owte ony lycoure, an put hem in a potte w/tA Sugre and
clarifiyd hony, an Canel y-now, an lete hem boyle ; J'an take it fro J'e fyre,
an let kele, an caste J'er-to jolkys of Raw eyroun, tylle it be Jjikke ; & caste
J'er-to pouder Gyngere y-now, an serue it in manere of Fysshe ;^ an jif if it be
in lente, lef J'e jolkys of Eyroun, & lat J'e remenaunt boyle so longe tylle it
be J'ikke, as J'ow it had be temp(?ryd wyth J^e jolkys, in J'e maner of charde
quyncc ; an so serue hem in maner of Eys.
.XXXV. Perys en Composte.— Take TVyne an Canel, & a gret dele of Whyte
Sugre, an set it on J'e fyre & hete it bote, but let it nowt boyle, an draw it
J'orwe a straynoure ; J^an take fayre Datys, an pyke owt J-e stonys, an leche hem
alle J'inne, an caste J'er-to ; J'anne take Wardouys, an pare hem and sethe hem,
' If. 11. - 'look for this ; see this,' generally y.r.
^ For Ji>/s ; see Douce MS. No. 53, and the end of this recipe. A. also reaisjisehe.
COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS. 13
an leche hem alle J^inne, & caste j^er-to in-to ]>e Syryppe : Jeanne take a lytii
Sawndei-ys, and caste ]>eT-to, an sette it on ])e fyre ; an jif ]70w hast charde
quynce, caste j^er-to in ]>e boyling, an loke J^at it stonde wyl with Sugre, an
■vryl lyid wyth Canel, an caste Salt J;er-to, an let it boyle ; an J^an caste yt
on a treen vessel, & lat it kele, & serue f [orth].
.xxxvj. Vele, kede, or henne in Bokenade. — Take Tele, Kyde, or Henne,
an boyle hem in fayre Water, or ellys in freysshe brothe, an smyte hem in
pecys, an pyke hem clene ; an )7an draw ]>e same brothe J^orwe a straynoure,
an caste J'er-to Percely, Sawge, Tsope, Maces, Clowys, an let boyle tyl J-e
flesshe be y-now; j^an sette it from j^e fyre, & a-lye it vp vritk raw jolkys of
eyroun, & caste J^er-to ponder Gyngere, Teriows, Safroun, & Salt, & Jeanne
seme it forth for a gode mete.
'.xxxvij. Autre Vele en bokenade. — Take Yele, an Make it clene, and
hakke it to gobettys, an sethe it ; an take fat brothe, an temper vp ]7ine
Almaundys j^at ]>ou hast y-grounde, an lye it with Flowre of Eys, and do
j^er-to gode powder of Gyngere, & Galyngale, Canel, Maces, Quybybis, and
Oynonys y-mynsyd, & Eoysonys of coraunce, & coloure yt wyth Safroun, and
put ]7er-to yin Yele, & serue f[orth].
•xxxviij. Storion in brothe. — Take fayre Freysshe Storgeoun, an choppe
it in fayre water; ]janne take it fro )>e fyre, an strayne ]>e brothe j^orw a
straynoure in-to a potte, an pyke clene ]>o Fysshe, an caste J^er-to powder
Pepir, Clowes, Maces, Canel ; & Jeanne take fayre Brede, and stepe it in J?e
same lycowre, & caste ]?er-to, an let boyle to-gederys, & caste J^en Safroun
J^er-to, Gyngere, an Salt, & Yynegre, & ]7anne serue it forth ynne.^
.1x1.^ Oystres en grauey. — Take gode Mylke of Altaaundys, an drawe it
wyth Wyne an gode Fysshe broj^e, an sette it on ]>e fyre, & let boyle ; &
caste Jjer-to Clowes, Maces, Sugre an powder Gyngere, an a fewe parboylid
Oynonys y-mynsyd; fan take fayre Oystrys, & parboyle hem in fayre Water,
& caste hem ]7er-to, an lete hem boyle to-gederys ; & jianne serue hem foz-th.
.xl. Oystrys in gr«uy bastard. — Take grete Oystiys, an schale hem ; an
take ]>e water of ]7e Oystrys, & ale, an brede y-straynid, an J?e water also,
an put it on a potte, an Gyngere, Sugre, Saffron, powder pepir, and Salt,
an let it boyle wyl ; J^en put yn J^e Oystrys J^er-to, and dresse it forth.
.xlj. Gelyne i?? dubbatte. — Take an Henne, and rost hure almoste y-now,
an choppe hyre in fayre pecys, an caste her on a potte ; an caste J^er-to
Freysshe broj^e, & half Wyne, Clowes, Maces, Pepir, Canelle, an stepe it with
1 If. 11 bk. 2 jg_ in^Q j^T^Q dininjj-room. ^ i.e. i from xl.
14 COOKERY BOOK. I. HARLEIAN MS, 279. POTAGE DYVERS.
fe Same broj'e, fayre brede & Vynegre : an whan it is y-now, serue it
forth.
\xlij. Conyng, Mawlard, in gely or in cyuey. — Take Couynge, Hen,
or Mawlard, and roste hem alle-most y-now, or ellys choppe hem, an frye
hem in fayre Freysshe grece ; an frye myncyd Oynenons, and caste alle in-to
jie potte, & caste Jier-to fayre Freysshe brothe, an half Wyne, Maces, Clowes,
Powder pepir, Canelle ; ]>an take fayre Brede, an wyth ])e same brothe stepe,
an draw it ]>ovw a straynoure wyth vynegre; an whan it is wyl y-boylid,
caste pe lycoure J^er to, & powder Gyngere, & Salt, & sesyn it vp an seme
f[orth].
.xliij. Mortrewes of Fysshe. — Take Gornard or Congere, a-fore ])e navel
wyth ]>e grece (for be-hynde ]>e navel he is hery^ of bonys), or Codlyng,
J^e lyuer an j^e Spaune, an sethe it y-now in fayre "Water, and pyke owt ]>e
bonys, and grynde ]>e fysshe in a Morter, an tem-per it vp wyth Almaunde
Mylke, an caste ]7er-to gratyd brede ; Jjan take yt vp, an put it on a fayre
potte, an let boyle ; ]>an caste j^er-to Sugre and Salt, an serue it forth as
other Mortrewys. And loke J7at jjow caste Gyngere y-now a-boue.
.xliiij. Mortrewys de Fleyssh. — Take Porke, an sej^e it wyl; Jeanne take
it vppe and puUe a- way J>e Swerde,^ an pyke owt ]7e bonys, an hakke it and
grynd it smal ; j^enne take ]>e sylf brothe, & tem-per it with ale ; ]>en. take
fayre gratyd brede, & do J^er-to, an se]>e it, an coloure it with SafFroun, & lye
it with jolkys of eyroun, & make it euen Salt, & caste ponder Gyngere,
a-bouyn on J7e dysshe.
.xlv. — For to make Blawnche Perrye. — Take J^e Whyte of the lekys, an
sefe hem in a potte, an presse hem vp, & hacke he/» smal on a bord. An
nym gode Almaunde Mylke, an a lytil of Eys, an do alle jjes to-gederys, an
sej^e an stere it wyl, an do ]>eT-to Sugre or hony, an dresse it yn ; Jeanne
take powderd Elys, an se]>e hem in fayre Water, and broyle hem, an kytte
hom in long pecys. And ley .ij. or .iij. in a dysshe, and putte j^in* perrey
in a-no]7er dysshe, ^an serue J^e to dysshys to-gederys as Venysou?? with
Furmenty.
.xlvj. Poumes. — Take fayre buttys of A^ele & he we hem, and grynd hem
in a morter, & wyth ]>e jolkys of eyroun, & with ]>e whyte of eyroun ;
an caste }eY-to powder Pepyr, Canel, Gyngere, Clowys powj^^r, & datys
y-mynced, Safroun, & raysonys of Coraunce, an sethe in a panne wyth fayre
water, an let it boyle ; fan wete ]>m handys in Eaw eyroun, j^an take it an
1 leaf 12. - Hairy. ^ j^inj^ gkin. i xhine. » If. 12 bk.
COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS. 15
rolle it in j^ia hondys, smaller or gretter, as ]70w wolt haue it, an caste it
in-to boyling water, an let boyle y-now ; l^an putte it on a Spate round,
an lete hem rosty ; J^en take flowre an jolkys of eyroun, an J^e whyte, an
draw hem ]>oi'we a straynowre, an caste ]7er-to ponder Gyngere, an mako
J^in^ bature grene v^ith ]>e lus of Percely, or Malwys, in tyme of jere Whete,
an caste on jie pommys as ]>ej turne a-boute, & serue f[orth].
.xlvij. Cawdelle Ferry. — Take plkys of eyi-oun Raw, y-tryid fro the
whyte ;• jmn take gode wyne, and warme it on j^e potte on a fayre Fyre, an
caste ]7er-on plkys, and stere it wyl, but let it nowt boyle tylle it be ]7ikke ;
and caste jjer-to Sugre, Safroun, & Salt, Maces, Gelofres, an Galyngale
y-grounde smal, & flowre of Canelle; & whan ]>ovf dressyst yn, caste blanke
ponder ))er-on.
.xlviij. Tayloures. — Take a gode mylke of Almaundys y-draw ■with "Wyne
an Water, an caste hym in-to a potte, and caste gret Roysouns of corauns.
Also mencyd Datys, Clowes, Maces, Pouder Pepir, Canel, Safroun, & a gode
dele Salt, & let boyle a whyle ; }an take it and ly^ it wyth Flowre of
Rys, or ellys w/tA Brede y-gratyd, & caste |7er-to Sugre, & serue forth lyke
Mortrewys, & caste pouder of Gyngere a-boue y-now.
.xlix. Bryndons. — Take "Wyn, & putte in a potte, an clarifiyd hony, an
Saunderys, pepir, Safroun, Clowes, Maces, & Quybibys, & mynced Datys,
Pynys and Roysonys of Corauns, & a lytil Vynegre, ^& sethe it on ]>o fyre ; an
sethe fygys in Wyne, & grynde hem, & draw hem j^orw a straynoure, & caste
fer-to, an lete hem boyle alle to-gederys ; l^an take fayre flowre, Safroun,
Sugre, & Fayre Water, ande make j7er-of cakys, and let hem be )7inne Inow ;
J^an kytte hem y lyke lechyngys,* an caste hem in fayre Oyle, and fry hem
a lytil whyle ; Jeanne take hem owt of j^e panne, an caste in-to a vesselle
■with ]>e Syrippe, & so serue hem forth, \ie bryndonys an fe Sirippe, in a
dysshe ; & let ]ie Sirippe be rennyng, & not to styf.
.1. A potage on fysshday. — Take an Make a styf Poshote of Milke an
Ale; Jjan take & draw J^e croddys J^orw a straynoure wyth^ whyte Swete
Wyne, or ellys Rochelle Wyne, & make it sum-what rennyng an sum-what
stondyng, & put Sugre a gode quantyte ]7er-to, or hony, but nowt to moche ;
J^an hete it a lytil, & serue it forth al a-brode in Ipe dysshys ; an straw on
Canel, & Gyngere, and jif [l^ou] haue Blank powder, straw on and kepe it
a[s] whyte as yt may be, & jjan serue f [orth].
1 Thine. 2 Lye; allay. 3 leaf 13.
* long thin strips. * MS. with wyth.
16 COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS.
.Ij. Cawdelle de Almaunde. — Take Raw Almaundys, & grynde hem, an
temper hem vp with gode ale, and a lytil Water, and draw it jjorw a strayn-
oure in-to a fayre potte, & late it boyle a whyle : & caste j^er-to Safroun,
Sugre, and Salt, & j^an serue it forth al hotte in maner of potage.
.lij. Gyngaudre. — Take |»e Lyuerys of Codlyngys, Haddok, Elys, or J^e Hake
hed, or Freysshe Mylweli hedys, J^e Pouches, & ]>g Lyuerys, an sethe hem
in fayre Water ; J7an take hem vp on a fayre bord, & mynce smal ]?e pouches ;
]7an take gode freysshe brothe of Samoun, or Turbut, or of Elys, & cast ]>e
mynced pouches j^er-to, & ponder Pepyr, & let boyle ; J^an take ])e brothe,
j^e pouches & ]>e lyuerys wer sodoun iu, m a stipe ^ or on fayre brede, & draw
]>OYW a straynoure, & j^an mynce ]>e lyuer in fayre pecys ; & -whan j>e pouches
haue boylid, an ]>e licoure, caste ]>e leuer )7er-to, an let boyle a whyle : j^an
caste )7er-to j^e lyuerys, "Wyne, Venegre, Safroun, Salt, & late it boyle a whyle,
and serue forth |iat rennyng.
.Liij. Rapeye. — Take half Eygys & halfe Eoysonys, and boyle hem in
"Wyne ; |ian bray hem in a morter, an draw wyth the same lycoure Jiorw a
straynoure so )jikke J^at it be stondynge ; Jeanne take Roysons of Corauns,
Pynys, Clowys, Maces, Sugre of Siprys, an caste J^er-to : j^an putte it on a
potte ; ]'an take Saunderys a fewe, Pepir, Canel, an a litel Safroun ; an jif it
be nojt stondyng, take [a] lytil flowre of Amidons, an draw it j'orw a strayn-
woure, an caste Jjcr-to Salt, & serue forth stondyng.
.Liiij. Rapeye. — Take almaundys, an draw a gode mylke J^er-of, and take
Datys an mynce hem smal, an put j^er-on y-now ; take Raw Appelys, an pare
hem and stampe hem, an drawe hem vppe with wyne, or with draf of
Almaundys, or bojie ; ]?an caste ponder of Gyngere, Canel, Maces, Clowes,
& caste ]7er-on Sugre y-now ; J^an take a quantyte of flowre of Rys, an
]7rowe Jier-on, & make it chargeaunt, an coloure it wyth Safroun, an with
Saunderys, an serue forth ; an strawe Canel a-boue.
.Iv. luschelle of Fysshe. — Take fayre Frye of Pyke, and caste it raw on a
morter, an caste J^er-to gratid brede, an bray hem as smale as )iow mayste ;
& jif it be to stondyng, caste j^er-to Almaunde mylke, an bray hem to-
gederys, an stere it to-gederys, & caste j^er-to a littel Safroun & Salt, an
whyte Sugre, an putte al in a fayre Treen boUe, & toyle^ it to-gederys wyth
)?in bond, an loke j^at it be nojt to chargeaunt, but as a man may pore it
out of ]>e bolle ; and ]>aji take a Chafoure or a panne, an caste Jier-in fayre
grauey of pyke or of Freysshe Samoun, y-di'aw ]>oyw a straynoure, & sette
1 ? meaning. ^ jf, 13 ^t, 3 Xiville in Douce MS.
COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS. 17
' it on ]>e fyre ; Ipanne take fayre Percely an Sawge, an caste ]7er-to, an lat it
boyle, an caste jjer-to a lytil Safroim an Salt ; and wlian it hath y-boylid
a whyle, store it faste, an caste j^e Stuff e f^er-to, an stere it euermore ; an
"whan alia is oute of J^e bolle, caste a litil an a litil into ]>e chafoure, or
j>e panne ; stere it soffter an sofftere, tylle it come to-gedere ; ]7an gader it
to-gederys -with a ladelle or a Skyraoure, softe, tille it be round to-gedere ;
Jeanne take it fro j^e fyre, an sctte ]>e vesselle on a fewe colys, an late it
wexe styf be hys owne acord ; J^an serue forth.
•Ivj. Charlette. — Take Mylke, an caste on a potte, w^tA Salt and Safroun
y-now ; J^an hewe fayre buttys of Calf or of Porke, nojt to fatte, alle smal, an
kaste Jjer-to ; J^an take Eyroun, j>e whyte an the jolke, & draw ]7orw a stray-
noure ; an whan ]>e lycoure ys in boyling, caste )7er-to l^in Eyroun and Ale,
& styre it tylle it Crodde ; J^an presse it a lytil with a platere, an serue
forth ; sane, caste j^er-on broj^e of Beeff or of Capoun.
.Ivij. Charlet a-forcyd ryally. — Take gode Mylke of Almaunde ; take
tender Porke, an hew it smal, an bray it on a morter ; take eyroun, an di-aw
J'orw a cloj^e ; temper vppe J'in flesshe jjer-with, an caste on ]?e potte ; take
j^e mylke, an sette it ouer ]>e fyre ; sesyn it wyth Salt an Safroun caste j^er-on ;
boyle it, an when yt komyth on by, a-lye it yvith wyne, an sette it a-doun ;
take vppe an ley it on a clo]7e, an presse it a lytil ; ondo it a-jen, & caste
]7er-on pouder Gyngere, Galyngale, Sugre y-now; menge it to-gederys, presse
it a-ajen, sejie ^ j>e brojie wyl ; take styf Almaunde mylke y-temperyd with
Freysshe brothe, & caste J^er-on Safltroun an Sugre y-now, an a lytil Salt,
& boyle it, ])an take and set it owt ; leche now j^in mete, & ley J^er-of in a
dysshe ; take ]>b sewe, & ley a-boue; take Maces & Sugre, & caste ]7er-on, &
serue f[orth].
Mviij. Let lory. — Take Mylke, an sette it ouer ]>e fyre; take Salt &
Safroun, an caste ]7er-to ; take Eyroun, ]7e pike an J^e Whyte y-strainyd a lyte,^
& caste it j^er-to ; whan ]>e Mylke his skaldyng bote, caste ]!e stuf ]7er-to,
an Jienne stere yt tyll it crodde ; and jif ])o\i wolt haue it a-forsyd with
lyjt coste, Take Mylke, & make it skaldyng bote, & caste ]7er-to Paw pikes of
Eyroun, Sugre, ponder Gyngere, Clowes, Maces, an let not fully boyle ; & so
bote, drcsse it forth, an ley it on ]>e crodde ; & jif ]>o\i wolt a-forse it in maner
of charlet, do it in fasty??g dayis, & serue it forth.
.lix. Furmenty -with purpaysse. — Make J^in Eurmenty in ]>e maner as I
sayd be-fore, saue temper it vp with Almauuden, Mylke, & Sugre, & Safroun,
Meaf 14. - ^ US. snje. Meaf 14 bk. * li/te = \me.
2
18 COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS.
]?an take Jjin Purpays as a Freysshe SamouB, & sethe it in fap'e Water; &
■when he is I-sothe y-now, bawde it & leche it^ in fayre pecys, & serue wyth
Purmenty in hote Water.
.Ix. Trype of Turbut or of Codelynge. — Take j^e Mawes of Turbut,
Haddok, or Codelyng, & pyke hem clene, & skrape hem, & Wasshem clene,
and parboyle hem in gode Freysshe bro]je of Turbut or Samoun, or Pyke ; J'an
kytte Percely smalle, & caste ]7er-to, & kytte ])e Mawys of a peny brede, &
caste alle togederys in-to a potte, & let it boyle to-gederys ; & whan J7ey bin
sojiin tendyr, caste j^er-to Safroun, & Salt, & Veryous, & pouder Gynger^, &
serue f[orth].
•Ixj. A goos in hogepotte. — Take a Goos, & make hure clene, & hacke hyre
to gobettys, & put yn a potte, & Water to, & sethe to-gederys ; ]>an take
Pepir & Brennyd brede, or Blode y-boylyd, & giynd y-fere Gyngere &
Galyngale & Comyn, & temper vppe 'with Ale, & putte it per-to ; & mynce
Oynonys, & frye hem ^in freysshe grece, & do Jier-to a porcyon of Wyne.
.Ixij. Conyngys in graueye. — Take Conyngys, & make hem clene, &
hakke hem in gobettys, & sethe hem, oj^er larde hem & E-ost hetn ; & Jeanne
hakke hem, & take Almaundys, & grynde hem, & temper hem vppe with gode
Freysshe brothe of Flesshe, & coloure it wyth Safroun, & do ]7er-to a porcyon
of flowre of Rys, & do ]7er-to J^en pouder Gyngere, Galyngale, Canel, Sugre,
Clowys, Maces, & boyle it onys & se]>e it; ]>en take j^e Conyngys, iS: putte
]7er-0D, & dresse it & serue it forth.
.Ixiij. Harys in Cyueye. — Take Harys, & Fie hem, & make hem clene, an
hacke hem in gobettys, & sethe hem in Water & Salt a lytylle ; J^an take
Pepyr, an Safroun, an ISrede, y-grounde y-fere, & temper it wyth Ale ; ]7an
take Oynonys & Percely, y-mynced smal to-gederys, & sethe hem be hem
self, & afterward take & do ])er-to a porcyon of Vynegre, & dresse in.
.Ixiiij. Capoun in consewe. — Take a Capoun, & make hem^ clene, & sethe
hym in Water, percely, Sauereye & Salt ; & whan he his y-now, quarter hym ;
Jjan grynde Almaundys, & temper vppe wyth J^at brothe of ]>e Capoun; or
ellys take J^e jolkys of Eyroun, & make it chargeaunt, & strayne ]7e Almaundys
& boyle it ; take Sugre a goode porcyouw, & do l^er-yn ; & when it ys y-boylid,
ley ])e Capoun in j^e dysshe, & put ]7at Sew a-boue, & strawe j^er-vppe-on
Sugre, & send it yn with alman).
.Ixv. Hennys in bruette. — Take ])e hennys, & skalde hem, & ope hem, &
■wasshe hem clene, & smyte hem to gobettys, & sethe hem wyth fayre porke ;
1 leche it, repeated in MS. * leaf 15. ^ ?for hi/in; but see p. 19, No. Ixxij.
COOKKRY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS. 19
fan take Pepyr, Gyngere, & Brede, y-grounde y-fere, and temper it vppe
■with ]>e same brothe, or ale draft, & coloure it with Safrouw, & se]>e it to-
gederys, & serue forth.
.Ixvj. Bruette Sareson. — Take Almaundys & draw a gode mylke '& flowre
of Rys, & Porke & Brawen of Capoun y-sode, or Hennys smale y-grounde, &
boyle it y-fere, & do in-to j^e mylke ; & J^an take pouder Gyngere, Sugre, &
caste a-boue, an serue forth.
.Ixvij. Bruet of Almaynne. — Take Almaundys, & draw a gode mylke J^er-of
vrith Water ; take Capoun, Conyngys or Pertriches ; smyte j^e Capoun, or kede,
or Chykonys, Conyngys : ])G Pertriche shal ben hoi : Jian blaunche ]>e Fleyssh,
an caste on J^e mylke ; take larde & [mynce] it, & caste j^er-to ; take an
mynce Oynonys & caste j^er-to y-nowe, do Clowes & smal Poysonys j^er-to ;
caste hoi Safroun J^er-to, Jian do it to ]>e fyre, & stere it wyl ; whan ]'e
fleysshe ys y-now, sette it on ])e fyre, an do J^er-to Sugre y-now ; take pouder
Gyngere, Galyngale, Canel, & temper ]>e pouder wyth Vynegre, & caste
J7er-to ; sesyn it with salt, & serue forth.
.Ixviij. Bruet of Almaynne in lente. — Take fyne J^ikke Mylke of
Almaundys ; take datys, an mynce hem smal ]7er-on ; take Sugre y-nowe, &
straw J;er-on, & a lytil flowre of Rys ; sylt," & serue forth whyte, & loke jmt
it be rennyng.
.Ixix. Whyte Mortrewes. — Take Almaunde Mylke & Floure of Rys, &
boyle it y-fere ; ]7enne take Capoun & Hennys, & sethe hem and bray hem as
smal as ]>o\i may, & ly^ it with an Ey^ or to, & also a-lye it vppe with |»e
mylke of Almaundys, & make hem chargeaunt as Mortrewes schuld be, &
dresse hem forth, & caste Canel a-boue, or Gyngere. Blanke pouder is best.
.Ixx. Fauntempere. — Take Almaunde Mylke, & Floure of Rys, Sugre, an
gode pouj^er Gyngere, Galyngale, Canel, & gode Erbys, and stampe hem
[&] grynd hem ]7orw a cloj^e, & caste j^er-to, & boyle yt, an a-lye it wyth
jolkys of Eyroun, & make it more boyle ; Jian take Maces, Quybibes, &
Geloferys, & caste J^er-to whan that ]?ou schalt dresse it yn.
Mxxj. Murrey. — Take Porke an Yele, & sethe it, & grynd it, & draw it
with Jie self brothe ; J^en take bred y-gratyd, & pouder of Gyngere & of
Galyngale, & Hony, an caste J^er-to, & boyle it y-fere ; & make it chargeaunt,
& coloure it with Saunderys & serue f[orth].
.Ixxij. Talbottys. — Take an Hare, an fle hem clene; j^en take )e blode, &
Brede, an Spycery, an giynde y-fere, & draw it vppe with \ie brothe;
1 K. 15 bk. » ? sprinkle. » Allay; mix. * Egg. ^ leaf 16.
20 COOKERY BOOK, I. HARLEIAN MS. 279. POTAGE DYVERS.
]->an take "Wyne or Ale, an cast J?er-to, & make gobettys, & Jeanne serue
it forth.
.Ixxiij. Conyngys in cyveye. — Take Conyngys, an fle hem, & sej'e hem,
& make lyke fon woklyst make a sewe, saue alle-to-choppe hem, & caste
Safroun & Iyer Jier-to, & Wyne.
.Ixxiiij . Arbolettys. — Take Milke, Boter an Chese, & boyle in fere ; J>en
take eyroun, & cast jier-to ; ]>an take Percely & Sawge & hacke it smal,
& take ponder Gyngere & Galyngale, and caste it ];er-to, and J^an serue
it forth.
.Ixxv. Spyneye. — Take ]>e FlowJ^erys of Hawthorun ; boyle hem & presse
hem, bray hem smal, temper hem vppe wyth Almaunde Milke, & lye it with
Abyndouw ^ & Gratyd brede & flowre of Rys ; take Sugre y-now & put J^er-to,
or Hony in defawte, & colowre it "svyth ]>e same ]>at ]>e flowrys ben, & serue
f[orth].
.Ixxvj. Brasele. — Take Dace, Troutys, & Eoche, an roste hem on a
gredelle ; j^an se|7e in Wyne, & caste Veryous per-to, powder of Gyngere, &
Galyngale, & dresse it yn.
.Ixxvij. Crem de Coloure. — Take an make j^icke Milke of Almaundys, &
do it in a potte, & sethe it oner j^e fyre ; Jian take a fayre Canvas, an put it
]'er-on, & late renne out ]>e Water ; jjen take ]ie halfyndele, & put it in a pot
of er]>e ; |'en take the oj^er halfyndele, & parte it [in] to,^ & make ]ie half
jelow, & do J'er-yn Wyn, Sugre, Clowes, Maces, powder of Canelle ; take
\_hlank in MS.] & grynd a lytel in a morter ; ^j^an temper it vppe wyth
almaunde mylke, & do eueiy of hem in a potte, an loke J'at it be y-like
chargeaunt, & sette it ouer ]>e iyce, an boyle it a lytyl, an serue forth.
.Ixxviij. Colouryd Sew with-owt fyre. — Take fowre pounde of Almaundys,
& ley in Water ouer cue, an blanche hem, and on j^e morwe grynde hem ryth
wyl, an draw J^er-of a Jiicke mylke; ]7an take Rys, and wasshem clene, an
grynd hem wyl, & draw hem vppe wyth fe Mylke ]7orw a straynoure, an do
it on a bolle, & parte it in fe vesselle, an do in al whyte Sugre, an euery
vesselle Clowes, Maces, Quybibes, & pouder Canelle ; An lete ]>at on party
ben whyte, \iat oj^er jelow, & j^at o]7er grene with Percely ; And ley of euery
a leche* in a dysshe, an loke J^at Mylke be temperyd wyth wyne, an j^at*
ojjer with Rede wyn.
.Ixxix. Apple Muse. — Take Appelys an sethe hem, an Serge® hem ]?orwe
a Sefe in-to a potte ; Jeanne take Almaunde Mylke & Hony, an caste j^er-to, an
1 Amydon. ^ Two. » If. 16 bk. * a strip. = MS. >a«. « Sift,
COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS. 21
gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in J^e potte &
lete hem sethe ; & loke J^at ]>ou stere it wyl, & serue it forth,
.Ixxx. Salomene. — Take gode Wyne, an gode pouder, & Brede y-ground,
an sugre, an boyle it y-fere ; ]>an take Trowtys, Bochys, Perchys, oj^er Carpys,
oj^er alle j^ese y-fere, an make hem clene, & aftere roste hem on a Grydelle ;
J^an hewe hem in gobettys : whan J>ey ben y-sothe, fry hem in oyle a lytil,
]>en caste in ]>e brwet ; and whan ]70u dressist it, take Maces, Clowes,
Quybibes, Gelofiys, an cast a-boue, & serue forth.
.Ixxxj. Blaundysorye. — Take Almaunde Mylke, an flowre of Rys, and
brawn of Capounys or of hennys, & pouder Gyngere, & boyle it y-fere, &
make it chargeaunt ; an whan j>o\i di-essest yn, nym Maces, Quybibes, & caste
a-boue, & serue f[orth].
Mxxxij. Blamang. — Take Rys, an lese ^ hem clene, & wasshe hem clene ia
flake Water, & j^an sethe hem in Watere, & aftyrward in Almaunde Mylke,
& do ]7er-to Brawn of ]>e Capoun aftyrward in-to a-noj^er almaunde Mylke,
an tese it smal sumdele w/tA a pyn, an euer as it wolt caste^ j^er-to, stere it
wel ; nym Sugre and caste J^er-to, j^en make it chargeaunt ; ]>en take blawn-
chyd Almaundys, an frye hem, an sette hem a-boue, whan ]>ou seruyst ynne ;
& jif jjou wolt, ]>o\i myjte departe hem w/tA a Cawdelle Ferry y-wreten*
before [No. xlvij. p. 15, and cxsxix. p 31], an J^an serue forth.
.Ixxxiij. Vyaund de cyprys bastarde. — Take gode wyne, & Sugre next
AftyrAvard, & caste to-gedere ; j^enne take whyte Gyngere, and Galyngale, &
Canel fayre y-mynced ; Jien take luse of Percile & "Flowre of Bys, & Brawn
of Capoun & of Chykonnys I-grounde, & caste )>er-to ; An coloure it wyth
Safroun & Saundeiys, an a-ly it with pYkjs of Ep-oun, & make it chargeaunt ;
an whan ]>ou dressest it yn, take Maces, Clowes, Quybibes, and straw a-boue,
& serue forth.
.Ixxxiiij. Vyaund de ciprys Eyalle. — Take ]>e to deP jolkys of eyron,
]7e jjridde dele Hony ; take Clowes & kutte hem ; take Boysonys, tak brawn of
Capoun, & hewe it smal ; caste al in a potte, & lat boyle & stere it wyl ; take
wyne an boyle hem, & make a Syryppe ; take of ^ ]>e potte al a-bowte, ]>er as
it hangyth, & late it boyle wyl tille it be as chargeaunt as it may ; take ]>m
))ombe'' & pylt^ jjer-on, & jif it cleuey, let it boyle, & jif it nowt, sette it
owt a-non in a clen bolle, an wete j^in bolle in ]>e Syrippe, and caste Jiin
mete J^er-on ; & whan )70W dressist ]>i mete, leche it & caste j^in' Syryppe
a-bouyn vppe-on, & serue forth.
1 If. 17 {? BlamcaiffeT). ^ pick. ^ g-tick. * "Written.
6 Two parts. e off, 7 Thumb. ^ put_ o Thy.
22 COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS.
.Ixxxv. Gaylede. — Take Alraaunde Mylke & Flowre of Rys, & do ])er-to
Sugre or Hony, & Powder Gyngere & Galyngale ; |ieu take figys, 'an kerue
hem a-to, or Eoysonys y-hole,' or hard Wastel y-dicyd^ and coloure it with
Saunderys, & sethe it & dresse hem yn.
•Ixxxvj. Ry.s. — Take a porcyoun of Rys, & pyke hem clene, & sethe hem
"welle, & late hem kele ; j^en take gode Mylke of Almaundys & do Jier-to, &
sejje & stere hem wyl; & do Jjer-to Sugre an hony, & serue f[orth].
.Ixxxvij. Maumenye ryalle.— Take Vernage, oj^er strong Wyne of J;e
beste ]7at a man may fynde, an putte it on a potte, & caste J^er-to a gode
quantyte of ponder Canelle, & sette it on ])e fyre, an jif it an hete ; & Jeanne
wrynge it soft jjorw a straynoure, jiat J^e draf go nowt owte, & put on a
fayre potte, & pyke fayre newe pynys, & wasshe hem clene in Wyn, & caste
a gode quantyte j^er-to, & take whyte Sugi-e J>er-to, as moche as J7e lycoure
is, & caste Jier-to ; & draw a few Sawnderys wyth strong wyne ]7orwe a stray-
noure, an caste J^er-to, & put alle on on'' potte, & caste J'er-to Clowys, a gode
quantyte, & sette it on ]>e fyre, & jif it a boyle ; j^en take Almaundys, &
draw hem w/tA mythty Wyne ; & at J^e firste boyle ly it vppe yvith Ale, & jif
it a boyle, & sette it on fe fyre, and caste ]?er-to tesyd brawn, (of ^ defaute of
Pertriche or Capoun,) a gode quantyte of tiyid Gyngere perase,^ & sesyn it
vppe Wit/i pouder Gyngere, -& Salt & Safroun ; & jif it is to stondyng, a-ly it
with Vernage or swete Wyne, & dresse it Plat yvith ]>e backe of a Sawcere in
]>e Yernage or myjthty Wyne, & loke j^at J^ou haue Sugre y-nowe, & serue
forth hote.
.Ixxxviij . Mammenye bastarde. —Take a potelle of Clarifiyd Hony, & a
pounde of Pynys, & a pounde of Eoysouns Coraunce, & [a] pound of Saunderys,
& pouder canelle, & .ij. galouns of Wyne or Ale, & a pound of Pepir, & caste
alle on a potte, & skym yt ; J^an take .iij. pounde of Amyndons, & a galon
of Wyne, & a gode galon of Venegre, & let stepe vp to-gederys, & draw j^orw
a straynoure ; ''an whan ]>e potte boylith, caste j^e lycoure J'er-to, an lat it be
alle stondyng ; ]7an take pouder Gyngere, Salt & Safron, an sesyn it vppe, an
serue alle flat on a dysshe, aH hote, an caste pouder Gyngere ]7er-on, an serue
f[orth].
.Ixxxix. Elys in Gauncelye. — Take Elys, an fle hem, & sethe hem in
Water, an caste a lytil Salt J^er-to ; Jian take Brede y-Skaldyd, an grynd it,
an temper it with ]>e brothe an with Ale • j^an take Pepir, Gyngere, an
Safroune, an grynd alle y-fere ; Jian neme Oynonys, an Percely, an boyle
^ If. 17 bk. ^ Punstoned. ^ diced, cut into small squares.
* In one. * j^, 6 ? nieaniug. '' If. 18.
COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS. 23
it in a possenet wel, |7en caste alle to-gederys, an sethe y-fere & serue
f[orth].
.Ixxxx. Hennys in Gauncelye. — Take Hennys, an roste hem ; take Mylke
an Garleke, an grynd it, an do it in a panne, an hewe |?in hennys ]7er-on -with
jolkys of ep-on, an coloure it -with Safrouw an Mylke, an serue forth.
.Ixxxxj. Vyolette. — Nym Almaunde Mylke, an flowre of Rys, and ponder
Gyngere, Galyngale, Pepir, Datis, Fygys, & Rasonys y-corven, an coloure it
•with Safroun, an boyle it & make it chargeaunt ; an whan ])ou dressyste, take
]>e flowres, an hew hem, an styre it };er-w»tA ; nyme ]>e braunchys -with ]>e
flowres, an sette a-boue and serue it Forth.
•Ixxxxij. Oystrys in bruette. — Take an schene' Oystrys, an kepe J^e water
J^at cometh of hem, an strayne it, an put it in a potte, & Ale j^er-to, an a lytil
brede ]7er-to ; put Gyngere, Canel, Ponder of Pepir j^er-to, Safroun an Salt ;
an whan it is y-now al-moste, putte on Jiin Oystrys : loke J^at ]>ej ben wyl
y-wasshe for'^ J^e schullys : & J7an serue forth.
.Ixxxxiij. Walkys^ in bruette. — Take [Walkys] an sethe in Ale, fen
pyke he/« clene ; j^an wasshem in Water an Salt be hem-self, & fyrst wyth
Ale & Salt, an do so whole j^ey ben slepyr* ; J^en putte hem in ^ Vynegre, an
ley Perceli a-boue, an serue ynne.
.Ixxxxiiij. Tenche in bruette. — Take j^e Tenche, an sethe hem & roste
hem, an grynde Pepir an Safroun, Bred and Ale, & tempore wyth j^e brothe,
an boyle it ; Jien take jie Tenche y-rostyd, an ley hym on a chargeoure ; J7an
ley on j^e sewe a-boue.
.Ixxxxv. Tenche in cyueye. — Take a tenche, an skalde hym, roste hym,
grynde Pepir an Safroun, Brede an Ale, & melle it to-gederys ; take Oynonys,
hakke hem, an frye hem in Oyle, & do hem J^er-to, and messe hem forth.
.Ixxxxvj. Tenche in Sawce. — Take a tenche whan he is y-sothe, and
ley him on a dysshe ; take Percely & Oynonys, & mynce hem to-gederys ;
take ponder Pepir, & Canelle, & straw J^er-on ; take Vynegre, an caste Safroun
]7er-on, an coloure it, an serue it forth Jeanne alle colde.
.Ixxxxvij. Chykonys in bruette. — Take [an] Sethe Chykonys, tS: smyte
hem to gobettys ; J^an take Pepir, Gyngere, an Brede y-grounde, & temper it
vppe wyth j^e self brothe, an with Ale ; an coloure it with Safrouw, an sethe
an serue forth.
.Ixxxxviij. Blamang<'r of Fyshe. — Take Rys, an sethe hem tylle they
brekyn, & late hem kele ; j^an caste j^er-to mylke of Almaundys ; nym
1 iov Scheie. * on account of. ^ "Whelks. * Slippery; slimy. * If. 18 bk.
24 COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS.
Perche or Lopstere, & do j^er-to, & melle it ; J^an nym Sugre -wi'th pouder
Gyngere, & caste j^er-to, & make it chargeaunt, and ]>an seme it forth.
.xxxxix. Sardeynej. — Take Almaundys, & make a gode Mylke of Flowre
of Eys, SafroiiD, Gyngere, Canelle, Maces, Quybibej ; grynd liem smal on a
morter, & temper hem vppe yxith ])e Mylke ; ]>an take a fayre vesselle, & a
fayre parte of Sugre, & boyle hem wyl, & rynsche j^in dysshe alle a-bowte
WitA-ynne with Sugre or oyle, an ]7an seme forth.
^C. Roseye. — Take Almaunde Mylke an flowre of Eys, & Sugre, an
Safroun, an boyle hem y-fere ; jjan take Red Eosys, an grynd fayre in a
morter -with Almaunde mylke ; J-an take Loches, an toyle^ hem [with]
Flowre, an frye hem, & ley hem in dysshys ; J^an take gode pouder, and
do in ])e Sewe, & caste l^e Sewe a-bouyn J^e lochys, & serue forth.
.Cj. Eyron en poche. — Take Eyroun, breke hem, an sethe hem in hot
"Water ; ]7an take hem Vppe as hole as ]iou may ; ])an take flowre, an melle
with Mylke, & caste J^er-to Sugre or Hony, & a lytel pouder Gyngere, an
boyle alle y-fere, & coloure with Safrown ; an ley |iin Eyroun in dysshys,
& caste ]7e Sewe a-boue, & caste on pouder y-now. Blawnche pouder
ys best.
.Cij. Muskelys in bruette. — Take J^e Muskelys whan J^ey ben y-sothe, &
pyke owt j^e Muskele of ]>e schulle, & pyke a-way ye here : jian take brede,
an pepir & Safroun y-grounde, & temper it vp with ]>e brothe ; & jif j^ou
wolt, a-lye it with Wyne or with Ale, & serue f [orth].
.Ciij. Fygeye. — Take Eygys, an sethe hem tylle J^ey ben neysshe, jtan bray
hem tylle ]>ej ben smal ; ];enne take hem vppe an putte hem in a potte, & Ale
J>er-to ; j^an take Bred y-gratyd, an Pynej hole, & caste ]7er-to, & let boyle
wyl ; & atte ])e dressoure, caste on pouder Canel y-now, & serue forth : & jif
J70W wolt coloz<r yt in .iij. maners, ]>on myjt, with Saunderys, Safroun, & of
hym-self, and ley on pouder y-now, & serue f[orth].
.Ciiij. Bolas. — Take fayre Bolasse, wasshe hem clone, & in "Wyne boyle
hem j^at j^ey be but skaldyd bywese, & boyle hem alle to pomppe,^ & draw
hem ]7orw a straynoure, & a-lye hem with flowre of Eys, & make it
chargea?mt, & do it to J^e fyre, & boyl it; take it of, & do J^er-to whyte
Sugre. gyngere, Clowys, Maces, Canelle, & stere it wyl to-gederys : Jeanne
take gode perys, ^& sethe hem wel with fe Stalke, & sette hem to kele, &
pare hem clene, and pyke owt j^e corys ; ]7an take datis, & wasshe hem clone,
& pyke owt ]>e Stonys, & fylle hem fulle of blaunche poudere : ]7an take J^e
1 leaf 19. 2 Rub, cover. ^ Pulp. * If. 19 bk.
COOKERY BOOK. 1. HARLEIAN MS. 279. POTAGE DWERS. 25
Stalke of J-e Perys, take fe Bolas, & ley .iij. lechys in a dysshe, & sette )ia
perys J^er-yn.
.Cv. Lorey de Boolas. — Take Bolas, & se]7e hem a lytil, & draw hem
)orw a strayuoure, & caste hem in a broj^e ; & do j^er-to Brcde y-gratyd, &
boyle y-fere, & jolkys of eyroiin y-swengyd, & a-lyid ; take Canel, and
Galyngale, Skemyd hony, & do J^er-to, & sethe wyl, & serue forth.
.Cvj. Rapeye of Fleysshe. — Take lene Porke y-sode & y-grounde smalle, &
tempere it vppe w/t/( )e self broj^e, & do it in a potte, an caste J^er-to a lytil
honye, & boyle it tyl it be chargeaunt ; & a-lye it wyth pYkjs of Eyroun, &
coloure it with Saunderys, & dresse forth, and ponder Marchaunt.
.Cvij. Sore Sengle. — Take Elys or Gurnard, & parte hem half in Wyne, &
half in watere, in-to a potte ; take Percely and Oynouys & hewe hem smalle ;
take Clowes or Maces & caste J^er-on ; take Safroun, & caste ]?er-to, & sette on
]>6 fyre, & let boyle tylle it be y-now ; ]>en sette it a-doun ; take poudere
Gyngere, Canelle, Galyngale, & temper it vppe -with Wyne, & cast on ]>e
potte & serue forth.
.Cviij. Prymerose. — Take oj^er half-pound of Flowre of Pys, .iij. pound of
Almanndys, half an vnce of hony & Safrouui?, & take ]>e flowre of ]ie Pryme-
rose, & grynd hem, and tempi?/- hem vppe with Mylke of ]>e Almanndys, &
do pouder Gyngere ]>er-on : boyle it, & plante J^in skluce ^ with Rosys, &
serue f[orth].
.Cix. Gelye de chare. — Take caluys fete, & skalde hem in fayre water, an
make hem alle ]>g whyte. Also take howhys of ^Vele, & ley hem on water to
soke out ]>e blode ; ]>en take hem vppe, an lay hem on a fayre lynen cloj^e,
& lat ]>e water rennyn out of [hem] ; J>an Skore ^ a potte, & putte J^e Fete &
fe Howhys J-er-on ; \>an take "Whyte Wyne 'pat wolle hold coloure, & cast
]7er-to a porcyon, an non ojier lycoure, )iat j^e Fleysshe be ouer-wewyd* with-
alle, & sette it on J^e fyre, & boyle it, & Skerae it clene ; an whan it is tendyr
& boyHd y-now, take vppe j^e Fleyshe in-to a fayre boUe, & sane ]>e lycoure
wyl ; & loke ]7at J^ow haue fayre sydys of Pyggys, & fayre smal Chykenys wyl
& clene skladdyd & drawe, & lat pe leggys an l^e fete on, an waysshe hem
in fayre water, & caste hem in ]>e fyrste brothe, an sethe it a-jen ouer j^e
fyre, & skerae it clene ; lat a man euermore kepe it, an blow of j^c grauy.
An in cas ]>e lycoure wast * a- way, caste more of pe same wyne j^er-to, & put
J^in honde j^er-on ; & jif J^in bond waxe clammy, it is a syne of godeuesse,
^ viscous compound ? - leaf 20. ^ Scour.
* See other Cookery, No. 174, u-ese. * "Waste.
26 COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYYERS.
an let not ]>e Fleyshe be moche sothe/ ]7at it may here kyttyng; J^an take it
vppe, & ley it on a fayre clojje, & sette owt ]>e lycoure fro j^e fyre, & put a
few colys vnder-netlie ]>e vesselle J^at ])e lycoure is yn ; J^an take pouder of
Pepir, a gode quantyte, & Safron, ^at it haue a fayre Laumbere coloure, & a
gode quantyte of Vynegre, & loke fat it be sauery [of] Salt & of Yynegre,
fayre of coloure of Safroun, & putte it on fayre lynen cloj^e, & sette it vnder-
nethe a fayre pewter dysshe, & lat it renne ]?orw ]>e cloj^e so ofte tylle it
renne clere : kytte fayre Rybbys of ]>e syde of ]>e Pygge, & lay ham on a
dysshe, an pulle of ])e lemys of ]7e Chykenys, eche fro oj^er, & do a- way j^e
Skynne, & ley sum in a dysshe fayre y-chowchyd,^ & pore ym ^ gelye ))er-on,
& lay Almaundys J^er-on, an Clowys, & paryd Gyngere, & serue forth.
^Cx. Gelye de Fysshe. — Take newe Pykys, an draw hem, and smyte hem
to pecys, & sethe in j^e same lycoure J^at j'ou doste Gelye of Fleysshe ; an whan
Jiey ben y-now, take Perchys and Tenchys, & sej^e ; & Elys, an kutte hem in
fayre pecys, and waysshe hem, & putte hem in J>e same lycoure, & loke j^ine
lycoure be styf y-now ; & jif it wolle notte cacche,* take Soundys of watteryd
Stokkefysshe, or ellys Skynnys, or Plays, an caste j7er-to, & sethe ouer ])e
fyre, & skeme it wyl ; & when it ys y-now, let nowt ]>e Pysshe broke ; J^enne
take ]>e lycoure fro ]>e fyre, & do as ]70u dedyst be ^ J-at olper Gelye, saue,
pylle ]>e Fysshe, & ley j^er-off in dysshis, ]?at is, perche & suche ; and Plowre
hem, & serue forthe.
•Cxj. Tannye. — Take almaunde Mylke, & Sugre, an powdere Gyngere, & of
Galyngale, & of Canelle, and Rede Wyne, & boyle y-fere : & )7at is gode tannye.
.Cxij. Sturmye. — Take gode mylke of Almaundys y-drawe w«tA wyne ;
take porke an hew it Smalle ; do it on a Morter, and grynde it ryth sraalle ;
yen caste it in ]>e same Mylke, & caste it on a potte ; take Sawnderys & flowre
of Rys; melle hem with ]>e Mylke, draw hem Jjorw a straynoure, & caste it
[in] a clene pot, loke ]>at it be chargeaunt y-now ; take Sugre, an putte J;er-on,
& Hony ; do it ouer fe fyre, & let it sethe a gret whyle ; sture yt wyl ; take
Eyroun hardy-soj^e, take ]>e whyte, & hew hem as smalle as ]70W myjth, caste
hem on j^e potte ; take Safroune & caste ]7er-to, with powder Gyngere,
Canelle, Galyngale, Clowys, & loke J^at ]>ou. haue powder y-now ; caste it in
])e potte, temper it with Vynegre ; take Salt & do j^er-to, menge hem wylle
to-gederys. Make a Siryppe; fe .ij. dele schalle ben wyne, & J^e .ij. dele
Sugre or hony ; boyle it & store it, & Skeme it clene ; ]7er-on wete "j^in
dyssches, & serue forth.
1 boiled. 2 T-couched ; laid. ^ Thine. « 3 If. 20 bk.
* stick; see other Cookery, No. 174. ® By, with. '' leaf 21.
COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS. 27
•Cxiij. Bruette saake. — Take Capoun, skalde hem, draw hem, smyte hem
to gobettys, Waysshe hem, do hem in a potte ; jjenne caste owt j^e potte,
waysshe hem a-jen on j^e potte, & caste ]7er-to half wyne half Bro]?e ; take
Percely, Isope, "Waysshe hem, & hew hem smal, & putte on ]>e potte ]>er fe
Fleysshe is ; caste ]7er-to Clowys, quybibes, Maces, Datys y-tallyd, hoi
Safroune ; do it ouer ]>e fyre ; take Canelle, Gyngere, tempore J^in powajes
-with wyne ; caste in-to j^e potte Salt )7er-to, hele ^ it, & whan it is y-now,
serue it forth.
.Cxiiij. Taylej. — Take a chargeaunt Mylke of Almaundys, an draw with
wyne^; take Fygys & Eoysonys a gode porcyon, to make it chargeaunt, waysshe
hem clene, & caste hem on a morter, grynd hem as small as ])ou. myjt, temjier
hem vppe yvith ]>m ^ Mylke, draw hem j7orw a straynoure, also chargeauntly
as ]>ou myjth ; caste it in a clene potte, do it to j^e fyre ; take Datys y-taylid
a-long, & do j^er-to ; take Flowre of Kys, & draw it j7orw a straynoure, and
caste )7er-to, & lat it boyle tylle it be chargeaunt ; sette it on ]^e fyre ; take
ponder Gyngere & Canelle, Galyngale ; temper -with Vynegre, & caste J^er-to
Sugre, or hony ; caste Jier-to, sesyn it vppe 'with Salt, & serue forth.
.Cxv. Quynade. — Take Quynces, & pare hem clene, caste hem on a potte, &
caste ]>eT-to water of Rosys ; do it ouer ]>e fyre, & hele* it faste, & let it boyle
a gode whyle tyl j^ey ben neysshe ; & jif jiej wol not ben neysshe, bray hem
in a Morter smal, draw hem )7orw a straynoure ; take gode Mylke of Almawdys,
& caste in a potte & boyle it ; take whyte Wyne & Vynegre, an caste ]7er-to
]>e Mylke, & let it stonde a whyle ; take j^an a clene canvas, & caste jje mylke
vppe-on), & w/t/i a platere ^stryke it of ]>e clo])e, & caste it on ]>e potte ; gedyr
vppe J'e quynces, & caste to ]>e creme, & do it ouer ]>e fyre, & lat boyle ; take
a porcyon of ponder of Clowys, of Gyngere, of Graynys of Perys, of Euery
a porcyon ; take Sugre y-now, with Salt, & a party of Safroun, & alle menge
to-gederys ; & when ]>o\.i dressyst forth, plante it with foyle of Syluer.
.Cxvj. Blaunche de ferry. — Take Almaundys, an draw ];er-of an Char-
geaunt Mylke ; take Caponys & sethe hem ; & whan ]>ej ben y-now, take hem
vppe, & ley hem on a fayre bord, & strype of J^e Skyn, & draw out ]>e Brawn
& hew hem smal ; do hem on a Morter, & grynd hem smal ; caste on a potte,
& fayre whyte Salt, & boyle hem ; & whan ]>ey bey boylid, sette it out, &
caste on whyte "Wyne or Venegre, & make it quayle" ; take a clene cloj^e and
lete it be tryid a-brode, & stryke it wyl vnder-nethe alle J^e whyle J^at j^er
wol aujt out ]>er-oi; ]?an caste Blaunche powder J;er-on, or pouder Gyngere
1 Cover. 2 MS. caste in to ]>e potte, struck through after wyne.
3 Thine. < Cover. ^ if. 21 bk. « Curdle.
28 COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVEKS.
y-mellyd -with Sugre ; stryke it clene, take a nevre Er]7en potte, ojjer a clene
bolle, & caste ])in mete J^er-on, j^er plantyng Anys in comfyte.
.Cxvij. Sauge. — Take Gyngere, Galyngale, Clowys, & grynde in a morter ;
Jian take an handfulle of Sawge, & do Jier-to, grynd "wyl to-gederys ; take
Eyroun, & sethe hem harde, nym j^e jolkys, grynde liem 'with ]>e Sawge &
With Jje spycis, & temper it vppe w/tA Venegre or eysel, or w/tA Alegere ;
take ]>e whyte of j^e Eyro?/n, & sethe hem, & mynce hem smal, & caste J^er-to ;
when it is y-temperyd, take Brawn of hennys or Fyssches, & ley on dysschys,
& caste ]>m mete a-boue.
.Cxviij. Murreye. — TakeMolberys, & wryng hem ]7orwe a clo^e ; nym Vele,
hew it, sethe it, grynd it smal, & caste Jier-to ; nym gode Spycery, Sugre, &
caste }7er-to ; take Wastylbrede y-gratyd, ^and jolkys of Eyroun, & lye it vppe
l^ier-wtth, & caste gode pouder a-boue y-now, & }ian serue forth.
.Cxix. Vyaunde de cyprys in lente. — Take gode J^ikke mylke of
Almaundys, & do it on a potte ; & nyme ]ie F[le]ysshe^ of gode Crabby s, & gode
Samou?*, & bray it smal, & tempere yt vppe w/tA ]?e forsayd mylke ; boyle it,
an lye it vfith floure of Rys or Amyndou?^, an make it chargeaunt ; Avhen it ys
y-boylid, do }7er-to whyte Sugre, a gode quantyte of whyte Vernage Pime^ ^
Vfith J7e wyne, Pome-garnade. "VVhan it is y-dressyd, straw a-boue j^e grayne
of Pome-garnade.
.Cxx. "Whyte Mortrewys of Porke. — Take lenePorke, & boyle it ; blaunche
Almandys, & grynd hem, & terape/- vppe w/tA ])e brothe of ]>e porke, & lye
hem vppe -with ]>e Flowre of Eys, an lete boyle to-gederys, but loke j^at ]>e
porke be smal grounde y-now ; caste J-er-to Myncyd Almaundys y-fryid in
freysshe grece ; J^en sesyn hem vppe alle flatte in a dysshe ; j^row j^er-to Sugre
y-now & Salt; & atte J^e dressoure, strawe ]>eY-on pouder Gyngere y-mellyd
"with Almaundys.
.Cxxj. Rapeye. — Take Fygys &Eoysonys, & grynd hem in a Mortere, &
tempere hem vppe with Almaunde Mylke, & draw hem ])oyw a clo]7e ; jjen
take gode Spycys, & caste |7er-to ; take Perys, se]>e hem & pare hem, & do
a-way ]>e core, & bray hem in a mortere, & caste to j^e oj>er ; take gode Wyne,
& Blake Sugre or Hony, & caste J^er-to a lytil, & let it boyle in fere; & whan
Jjow dressyst yn, take Maces & Clowes, Quybibys & Graynys, & caste a-boue.
.Cxxij. A rede Morreye. — Take Molberys, and wrynge a gode hepe of hem
]7orw a clojjo ; nym Yele, hew it & grynd it smal, & caste l^er-to ; nym gode
Spycery [an] Sugre, & caste j^er-Ho ; take Wastilbrede & grate it, & jolkys
1 leaf 22. - MS. Fysshe (? intentionally). ^ ? meaning. * If. 22 bk.
COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS. 29
of Eyroun, & lye it vppe fer-^vith, & caste gode pouder of Spycery J-er-an.
a-boiien ; & j^an serue it forth.
•Cxxiij. Strawberye. — Take Strawberys, & waysshe hem in tyme of jere
in gode red wyne ; J^an strayne j^orwe a cloj^e, & do hem in a potte w/tA gode
Almaunde mylke, a-lay it 'with Amyndo?m o]7er yvith ]>e flowre of Rys, & make
it chargeaunt and lat it boyle, and do ]?erin lloysonys of coraunce, Safrouu,
Pepir, Sugre grete plente, pouder Gyngere, Canel, Galyngale ; poynte it with
Yynegre, & a lytil whyte grece put ]7er-to ; coloure it with Alkenade, & droppe
it a-bowte, plante it with ])e graynys of Pome-garnad, & Jian serue it forth.
.Cxxiiij. Chyryoun. — Take Chyryis/ & pike out ]>e stonys, waysshe hem
clene in wyne, J^an wryng hem I'orw a cloj'e, & do it on a potte, & do ]>eT-to
whyte grece a quantyte, & a partye of Floure of Rys, & make it chargeaunt ;
do Jier-to hwyte Hony or Sugre, poynte it with Venegre ; A-force it with
stronge pouder of Canelle & of Galyngale, & a-lye it with a grete porcyoun
of plkys of Eyrouii) ; coloure it with Safroun or Saunderys ; & whan ])o\i
seruyste in, plante it with Chyrio?m, & serue f[orthJ.
.Cxxv. Vyolette. — Take Flourys of Vyolet, boyle hem, presse hem, bray
hem smal, temper hem vppe w?tA Almaunde mylke, or gode Co we Mylke, a-lye it
with Amyndou?? or Flowre of Rys ; take Sugre y-now, an putte j^er-to, or hony
in defaute ; coloure it with J-e same Jiat fe flowrys be on y-peywtid a-boue.
.Cxxvj. £.ede Kose. — Take fe same, saue a-lye it with ]>e plkys of eyrouw,
& for]7er-more as vyolet.
.Cxxvij. Prymerose. — Hyjth as vyolette.
.Cxxviij. Flowrys of hawj'orn.- — In J^e same maner as vyolet.
^Cxxix. A potage on a Fysdaye. — Take an sethe an .ij. or .iij. Applys
y-p[«r]ede,* & strayne hem ]>otw a straynoure, & Flowre of Rys ])ev-with ; ]>an
take ]>at whyte Wyne, & strayne it w?'t/«-alle ; ]7an loke ]7at it be nowt y-bounde
to moche with ]>e Floure of Rys, J^an jif it a-boyle ; ]>en caste ]>eT-to Saunderys &
Safroun, & loke it be marbylle;^ Jian take Roysonys of corauns, & caste J^er-on,
& Almaundys y-schredyd ]7er-on y-nowe ; & mynce Datys Smale, & caste
]7er-on, & a lytil Hony to make it dowcet, or ellys Sugre ; ]7enne caste j?er-to
Maces & Clowys, Pepir, Canelle, Gyngere, & ojier spycery y-now ; ]>en take
Perys, & sethe hem a lytil ; ]>en reke hem on fe colys tyl ]>ej ben tendyr ; j^au
smale schrede hem rounde ; & a lytil or ])o\i serue it in, J^row hem on J^e
potage, & so serue hem in almost flatte, nojt Fullyche.
.Cxxx. Brewes in Lentyn. — Take a fewe Fygys, & se]7e hem & draw hem
1 MS. Chyr>is. ^ jxS. Hawiom. ^ leaf 23; * MS. i/-pede. * i.e. variegated.
30 COOKERY BOOK. I, HARLEIAN MS. 279. POTAGE DYVERS.
]>OTw a straynoure with "Wyne ; J^en putte J^er-to a lytil Hony ; j^en toste
Brede, & Salte it ; & so broune & rennyng as Urwes, serue hem in, & straw
pouder Canelle y-now j^er-on atte J^e dressoiire, & serue it forth.
.Cxxxj. A potage colde. — Take Wyne, & drawe a gode j^ikke Milke of
Almaundys with Wyne, jif ]>ou mayste ; fen putte yt on a potte, caste J^er-to
Pouder Canelle & Gyngere & SafFrou?? ; ]>en lat it boyle, & do it on a cloj^e ; &
jif ]>on wolt, late hym ben in dyuers colourys, }jat on whyte with-owte
Spyces, & |iat ojier jelow with Spicerye.
.Cxxxij. Sauke' Sarsoun. — Take Almaundys, & blaunche hem, & frye
hem in oyle oj^er in grece, J^an bray hem in a Mortere, & tempere hem with
gode Almaunde mylke, & gode "Wyne, & ]>en ])e |»rydde ■pertj schal ben
Sugre; & ^if it be nojt J^ikke y-nowe, a-lye it with Alkenade, & Florche^ it
a-bouyn with Pome-garned, ^& messe it ; serue it forth.
.Cxxxiij. Rapeye. — Take Pykys or Tenchys, ojier freysshe Fysshe, & frye
it in Oyle ; j^en nyme crustys of whyte brede, & Raysonys & Canelle, an bray
it wyl in a mortere, & temper it vppe wyth gode wyne ; J^en coloure it with
Canelle, or a litil Safro^^n : J^an boyle it, & caste in hoi Clowys & Quybibes,
& do J>e Fysshe in a dysshe, & J^an serue forth.
.Cxxxiiij. Apple Moyle. — Nym Rys, an bray hem wyl, & temper hem with
Almaunde mylke, & boyle it ; & take Applys, & pare hem, an smal screde
hem in mossellys ; j^row on sugre y-now, & coloure it with Safrown, & caste
]7er-to gode pouder, & serue f [orth].
.Cxxxv. Applade Ryalle. — Take Applys, & sej^e hem tylle j^ey ben tendyr,
& ]7an lat hem kele ; ])en draw hem J^orw a straynowr ; & on flesshe day caste
J>er-to gode fatte broj^e of freysshe beef, an whyte grece, & Sugre, &
Safroun, & gode pouder ; «& in a Fysshe day, take Almaunde mylke, & oyle
of Olyff, & draw J^er-vppe with-al a gode pouder, & serue forth. An for
nede, draw it vppe with Wyne, & a lytil hony put ]>er-to for to make it jian
dowcet; & serue it forth.
.Cxxxvj. A potage of Eoysons. — Take Raysonys, & do a- way J>e kyrnellys ;
& take a part of Applys, & do a-way ]!e corys, & ]>e pare,* & bray hem in a
mortere, & temper hem with Almawde Mylke, & melle hem with flowre of
Rys, j^at it be clene chargeaunt, & sttaw vppe-on pouder of Galyngale & of
Gyngere, & serue it forth.
.Cxxxvij. Chykons in dropeye. — They schul ben fayre y-boylid in fayre
watere tyl j^ey ben y-now, j^en take hem fyrst, & choppe hem smal : & whan
1 Sauce. 2 Flourish ; garnish. 3 If. 23 bk. * ? peel.
COOKERY BOOK. I. HAKLEIAN MS. 279. POTAGE DYVERS. 31
]>eY ben y-now, tempere vppe a gode Almaunde mylke of ])e same, & vfith
Wyne : a-lye it -with Amyndon, o]>er yvith ^floure of Rys : j^en take fayre
freysshe grace, & putte Alkenade ]>er-to, & gader his coloure J^er-of, & ley J^e
quartcrys .v. or .tJ. in a dysshe, as it wole come a-bowte, & Salt it atte j^e
dressoure, sprynge -with a fej^er or .ij. here & ]>ere a-bowte ]>e dysshe; & jif
]joii lyst, put }7er-on ponder of Gyngere, but nojt a-boue, but in ])e potage,
& ]7an serue forth.
.Cxxxviij. Pumpes. — Take an sethe a gode gobet of Porke, & nojt to lene,
as teudyr as ]>on may ; pan take hem vppe & choppe hem as smal as ]>oxl
may ; Jian take clowes & Maces, & choppe forth witA-alle, & Also choppe forth
■with Roysonys of coraunce ; J^an take hem & rolle hem as round as j^ou may,
lyke to smale pelettys, a .ij. inches a-bowte, J^an ley hem on a dysshe be hem
selue ; ])an make a gode Almaunde mylke, & a lye it with flours of Tlys, & lat
it boyle wyl, biit loke )>at it be clcne rennyng; & at }e dressoure, ley
.V. pompys in a dysshe, & pore J^in potage ]7er-on. An jif ])ou wolt, sette on
euerj pompe a flos campy - flo?<r, & a-boue straw on Sugre y-now, & ]\[aces :
& serue hem forth. And sum men make j^e pellettys of vele or Beeff, but
porke ys beste & fayrest.
.Cxxxix. Caudel Ferry departyd with a blamanger. — Take Fleysshe of
Capoun, or of Porke, & hakke hem smal, & do it in a mortere an bray it wyl,
& temper it vppe ^v^th capoun brojje ]>at it be wyl chargeaunt ; J^an nym
mylke of Almaundys, take jolkys of eyroun), & Safroun, & melle hem
to-gederys J^at it be ^elow, & do ]7er-to ponder Canelle, & styke Jier-on Clowis,
Maces, & Quybibis, & serue f[orth].
•Cxi. Egredouncye. — Take Porke or Beef, whej^er ]>e lykey, & leche it
|iinne Jjwerte^; J^en broyle it broun) a lit el, & j^en mynce it lyke Yenyson ;
choppe it in sewe, J^en caste it in ^a potte & do J^er-to Freyssh brothe; take
Erbis, Oynonys, Percely & Sawge, & o]ier gode erbis, J'en lye it vppe with
Brede ; take Pepir & Safroun, pouder Canel, Vynegre, or Eysel "Wyne, Broj^e
an Salt, & let jet* boyle to-gederys, tylle J^cy ben y-now, & j^an serue it
forth renny[?^]g.
.Cxlj. Noteye. — Take a gret porcyoMn of Haselle leuys, & grynd in a morter
as smal as ]>ou may, whyl J^at J^ey ben pnge ; take ]7an, & draw vppe a j^rift
Mylke of Almaundys y-blaunchyd, & temper it -with Freysshe bro]7e ; wryng
out clene }7e Ins of j^e leuys ; take Fleysshe of Porke or of Capo?m, & grynd it
smal, & temper it vppe with J'e mylke, & caste it in a potte, & ]>e Ins ]jer-to,
1 leaf 24. ^ p field-flower. ' MS. i/werte. * If. 24 bk. * It.
32 COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS.
do it ouer ]>e fyre & late it boyle ; take flour of Rys, & a-lye it ; take & caste
Sugre y-now ]>ef-to, & Vynegre a quantyte, & pouder Gyngere, & Safroii^ it
■wel, & Salt ; take smal notys, & breke hem ; take j>e kyrnellys, & make hem
"svhyte, & frye hem vppe in grece ; plante ])cr-^ith ]?iii mete & serue forth.
.Cxlij. Vyande Ryall^. — Nyme gode Mylke of Almaundys, & do it in a
potte, & sette it oner jie fyre, & styre it tyl it boyle almost ; j^en take flour
of Rys & of fe selue Mylke, an draw it )7or\ve a straynoure, & so ]7er-w?t/i
a-lye it tylle it be Chargeaunte, & stere it faste ]?at it crouste nojt ; jren take
l^gap in MS.'] owte of grece, & caste it J^orw a Skymoure, & colowr ]>at Sewe
]>er-with ; J-an take Sugre in confyte, & caste in y-now ; sesyn it -with Salt
& ley ]>ve lechys in a dysshe, & caste Aneys in comfyte j^er-on, & Jeanne serue
forth.
.Cxliij. Lampreys in galentyn. — Take Brede, & stepe it -with Wyne &
Vynegre, & caste j^^r-to Canelle, & draw it ]7orw a straynoure, and do it in a
potte, & caste pepir 'jfer-to ; Jian take Smale Oynonys, mynce hem, frye hem in
Oyle, & caste Jier-to a fewe Saunderys, ^an let hem boyle a lytil ; ])eu take J^e
lampronys & skalde hem w/t/i [^ff/? in ITS.'] & hot waters, & sethe & boyle
hem in a dysshe, & cast ]>e Sewe vppe-on, & serue forth for a potage.
.Cxliiij. Schyconys with ]>e bruesse. — Take halfe a dosyn Chykonys, &
putte hem iu-to a potte ; |ien putte j^er-to a gode gobet of freysshe Eeef, & lat
hem boyle wyl ; putte ]'er-to Percely, Sawge leuys, Sauerey, nojt to smal
hakkyd ; putte Jier-to Safroun y-now ; ]>en kytte ]>m Brewes, & skalde hem
■with ]>e same broj^e ; Salt it wyl ; & but ^'ou haue Beef, take Motou?z, but
fyrste StufFe J^in chekons in }iis wyse : take & 8ej?e hard Eyrouw, & take ]>e
^olkys & choppe hem smal, & choppe Jier-to Clowys, Maces, Hole Pepir, &
Stuffe ]>m chekonys w/t/i-al ; Also put hole gobettys & marye with ynne ;
Also jien dresse hem as a pertryche, & fayre coloure hem, & ley vppe-on j'is
browes, & serue in with Bakoun.
.Cxlv. Blaunche Perreye. — Take Pesyn, & waysshe hem clene, & j^en take
a gode quantyte of fyne leye, & putte it on a potte, & a lytil water J-er-to ; &
whan ]>e ley is se]7in hot, caste Ipe Pesyn J'er-to, & }er late hem soke a gode
whyle ; fen take a quantyte of wollen cloj^e, & rubbe hem, & ]>e holys^ wyl
a-way ; j^enne take a seve or a wheterydoun, & ley J^in pesyn ]>er-on, & go to
jje water, & waysshe hem clene a-way jje holys, j^en putte hem in a potte, &
}ej wyl alle to-falle with a lytil boylynge, to pereye, saue \>e whyte Pepyn is
])er-in, & j^at is a gode syjth ; j^en Salt hem, & serue hem forth.
1 leaf 25. ^ ^ulls, shucks.
cookp:ry book. i. harleian ms. 279. potage dyvers. 33
•Cxlvj. Ry^th so Caboges' Ben seruyd, saue men sayn it is gode Also to
ley hem in a bagge ouernyjth in rennyug streme of watere, & a-morwe sette
vppe watere, & when ]>e water is skaldyng hot, j^row hem Jier on, & hoole
hem in fern vrjse be-forsayd, & serue fortli.
".Cxlvij. Brwes in lentyn. — Take AVater & let boyle, and draw a Iyer ]7er-to
of Brede, of j^e cromys, w/tA wyne y-now ; lete alle ben wyne almost ; j^en put
Jjer-to hony a gode quantyte, l^at it may ben dowcet, j^an putte ponder Pcpir
]>er-to, Clowys, Maces, and Saunderys, & Salt, & skalde ]>m^ brewes tender, &
serue f[orth].
.Cxlviij. Whyte Pesyn in g;-«uey. — Take Whyte Pesyn, & hoole hem in
J^e maner as men don Caboges, or blaunche perry ; Jjan sethe hem with
Almaunde mylke vppe, putte ]7er-to Sugre y-now, & fryid Oynonys & Oyle,
& serue f[orth].
.Cxlix. A Potage. — Take an sethe a fewe eyron) in red "Wyne ; ]>an take &
draw hem j^orw a straynoure w/tA a gode mylke of Almaiindys; l^en caste
J^er-to Eoysonys of Coraunce, Dates y-taylid, grete E-oysonys, Pynes, ponder
Pepir, Sawndrys, Clouys, Maces, Hony y-now, a lytil doucete, & Salt; j^an
bynde hym vppe flat with a lytyl flowre of Eys, & let hem ben Red with
Saunderys, & serue hym in flatte; & jif }on wolt, in fleyssh tyme caste vele
y-choppid j>cr-on, not to smale.
.CI. Cawdel out of lente. — Take & make a gode mylke of Almaundys
y-draw vppe with wyne of Red, whyte is beterre ; jif it schal be whyte,
jjan strayne jolkys of Eyroun fer-to a fewe. Put* j>er-to Sugre & Salt,
but Sugre y-now ; J^en when it begynnyth to boyle, sette it out, & almost
flatte ; serue it then forth, & euer kepe it as whyte as J?ou may, & at j^e
dressoure di-oppe Alkenade J?er-on, & serue forth ; & jif ]>ou. wylt haue hjm
chargeaunt, bynd hym vppe with filoMr [of] Rys, ojjer with whetyn floui'e,
it is no fors. And jif ]?ou wolt, coloure hym with Safrown, & straw on
ponder y-now, & Sugre y-now, & serwe f[orth].
.Clj. Creme Bastarde. — Take fe whyte of Eyroun a grete hepe, & putte
it on a panne ful of Mylke, & let yt boyle ; '^I'en sesyn it so with Saltan hony
a lytel, J^en lat hit kele, & draw it j^orw a straynoure, an take fayre Cowe
mylke an draw yt w/t/i-all, & seson it with Sugre, & loke fat it be poynant
& doucet : & serue it forth for a potage, or for a gode Bakyn mete, wheder
]?at I'ou wolt.
.Clij. Capoun in Salome. — Take a Capoun & skalde hym, Eoste hym, jren
' i.e. Cabbages in just the same way. - If. 25 bk. ^ Thine. * MS. but. ^ If. 26.
34 COOKERY BOOK. I. HARLEIAN MS. 279. LECHE VYAUNDEZ.
take jiikke Almaunde mylke, temper it wyth wyue Whyte o]>er Eed, take a
lytyl Saunderys & a lytyl Safrouw, & make it a marbyl coloure, & so atte Jjc
dressoure j^row on hym in ye kyckoun, & jrow J^e Mylke a-boue, & j^at is
most commelyche, & serue forth.
.Cliij. Pompys. — Take Beef, Porke, or Vele, on of hem, & raw, alle to-
choppe it atte J;e dressoure, J^an grynd hem in a raorter as smal as ])0u may,
J^an caste ])er-to Raw plkys of Eyrou?i, wyn, an a lytil whyte [sugre] : caste
also ]7er-to ponder Pepyi-, & Macys, Clowes, Quybibys, ponder Canelle,
Synamouii), & Salt, & a lytil Safroun ; ]>eu take & make smale Pelettys
round y-now, & loke ]>at J>on haue a fayre potte of Freysshe brojie of bef or
of Capoun, & euer j^row hem ]7er-on & lete hem sethe tyl J»at ]>ej ben y-now ;
]7en take & draw vppe a jryfty mylke of Almaundys, w/tA cold freysshe
brojje of Bef, Vele, Motou), oj^er Capo«n, & a-lye it with floure of Eys & we'tA
Spycerye; & atte J^e dressoure ley J7es pelettys .v. or .vj. in a dysshe, & J^en
pore ]>m sewe aneward,^ & seme in, or ellys make a gode Jjryfty Syryppe &
ley pin- pelettys atte j>e dressoure fcr-on, & ]>at is gode Berujse.^
^ LECHE VYAUNDEZ.
.1. Brawn in comfyte. — Take Preyssch Brawn & sethe yt y-now, & pare
it & grynde it in a mortere, & tem-per it w«tA Almand mylke, & draw^ it
]>orw a straynoure in-to a potte, & caste J^er-to Sugre y-now, & powder of
Clowys, & let boyle ; J^en take floure of Canelle, & ponder of Gyngere ; &
]>en take it out of j^e potte, an putte it in a lynen cloj^e & presse it, but lat it
boyle so longe in jie potte tylle it be alle J^ikke ; j^an take it vppe & presse it
on a clo]7e, & |7en leche it fayre with a knyff, but not to j^inne ; & J^aw jif ]>ou
wolt, ]70u myjht take j>e Bybbys of j>e bore al bare, & chete ^ hem enlongys
J'orw ]7e lechys, an so serue forth a leche or to in euery dysshe.
.ij. Blaunche Brawen. — Take Preysshe Braun, & mynce hem smal, & take
gode Jiikke mylke of Almaundys y-blaunchyde, & putte alle in-to a potte, «&;
Sugre, & lat boyle alle to-gederys tyl it be ryjt styffe ; ]>en caste it vppe, &
caste it in a fayre cold basyn, & lette it stonde J7er-in tyl it be cold ; «&; J^en
leche .ij. or .iij. in a dysshe, & serue forth.
.iij. Pynade. — Take Hony & gode ponder Gyngere, & Galyngale, & Canelle,
Pouder pepir, & graynys of parys, & boyle y-fere ; j^an take kyrnelys of
Pynotys & caste Jier-to ; & take chyconys y-soj^e, & hew hem in grece, &
' on it. ~ Thine. ^ four blank pages follow.
* If. 27 bk. 5 MS. dra!/. s get, see Douce MS. No. 48.
COOKERY BOOK. I. HARLEIAN MS. 279. LECHE VYAIINDEZ. 85
caste ]?er-to, & lat sejje y-fere; & j>en lat droppe Jier-of on a knyf ; & jif it
cleuyth & wexyth hard, it ys y-now ; & ]>en putte it on a chargere tyl it
be cold, & mace^ lechys, & serue -with oj^er metys ; & jif J'ou wolt make it
in spycery, j>en putte non chykonys ]7er-to.
.iiij. Gyngerbrede. — Take a quart of hony, & sethe it, & skeme it clene;
take Safrouu, pouder Pepir, & j^row j^er-on ; take gratyd Brede, & make it so
chargeaunt* j^at it wol be y-lechyd; ]7en take pouder Canelle, & straw J>er-on
y-now; J-en make yt^ square, lyke as j^ou wolt leche yt; take when )70U
lechyst hyt, an caste Box leves a-bouyn, y-stykyd ]^er-on, on clowys. And
jif J70U wolt haue it Red, coloure it with Saunderys y-now.
.V. Leche lumbarde. — Take Datys, an do a-way ]>e stonys, & sethe in
swete Wyne ; take hem vppe, an grynd hem in a mortere ; draw vppe J^orw a
straynoure with a lytyl whyte Wyne & Sugre, And caste hem on a potte, &
lete boyle tylle it be styfP ; J^en take yt vppe, & ley it on a horde ; ]?an take
pouder of Gyngere & Canelle, & wryng it, & molde it to-gederys in j^in hondys,
& make it so styf j^at it wolle be leehyd ; & jif it be nojt styf y-nowe, take
hard plkys of Eyron) & kreme* ]7er-on, or ellys grated brede, & make it
J-icke y-now ; j^en take clareye, & caste ]7er-on in maner of a Syryppe, when
]7ou shalt serue it forth.
.vj. Auter maner leche lumbarde. — Take fayre Hony, and clarifi yt on
]>e fyre tylle it wexe hard ; J^en take hard jolkys of Eyroun, & kryme* a gode
quantyte ]7er-to, tyl it be styf y-now ; an J^enne take it vppe, & ley it on a
horde ; I'en take fayre gratyd Brede, & pouder pepir, & molde it to-gederys
wiih yme hondys, tylle it be so styf )at it wole ben leehyd ; J^an leche it ; J^en
take wyne & pouder Gyngere, Canelle, & a lytil claryfyid hony, & late renne
]>OYw a straynour, & caste J^is Syryp ]7er-on, when ]>on shalt serue it out,
instede of Clerye.
.vij. Soupes of Salomere. — Take boylid Porke, & hew yt an grynd it ;
J^en take cowe Mylke, & Eyroun y-swonge, & Safrou/2, & mynce Percely
bladys, & caste ]7er-to, & let boyle alle y-fere ; & dresse vppe-on a cloj^e, &
kerue j^er-of smal lechys, & do hem in a dysshe ; J^en take almaunde mylke &
flowre of Rys, and Sugre an Safroun, & boyle it alle y-fere; )en caste j^in ^
sewe on j^in^ lechys, & serue forth alle bote.
''.viij. Lette lardes.— Take kowe mylke, & do J^er-to Eyroun y-swonge;
J?an take ryjt fatte Porke y-sothe, & hew it smalle, & sethe it ; take pouder
Gyngere, Galyngale, or Pepir ; caste ]7er-to, colour it wyth Safroun, & caste
1 A. male. ^ stiff. ^ if. 28. * Crimme ; crumble. ^ Thine. « If. 28 bk.
36 COOKERY BOOK. I. HARLEIAN MS. 279. LECHE ^TAUNDEZ.
all Ifese to-gederys, & boyle it, & gadre ]>e croddes to hepe w/t^-al ; J^en take
Tppe j^e croddys to hepe vi^ith Ale, & presse hem on a clo]?e ; Jian kerue ]?er-of
lechys, & Hoste it on a gredyre, & strawe Sugre y-now alle a-bowte ; & jif
jjou "wolt make J^at on syde Rede, an ]7at oj^er ^elow, Take Pannes, & make as
I hane sayd, & coloure J^at on panne y^ith Saunderys, an Jjat other -with
Saifroune, an ley on a cloj-e to-gederys, J^e Eede fyrste on fe clojie, an [lat]
fe jelow be abouyn l^e Eede, & presse hem to-gederys, & that on syde "wol
ben rede, & J^at oj^er jelow. An jif )70w wolt haue it Motley, take Jre pottys,
& make letlardys in eche, & coloure J^at on w«tA Saunderys, & }at oj^er wyth
Safroune, & j^e )jrydde on a-nother degre, so |iat ]>ej ben dyuerse ; an when
Jrey boyle, caste al to-gederys in-to on, an stere hem a-bowte with j^in hond,
& ]?an presse hem, and he wol be Motley whan he ys lechyd.
.ix. Mange Moleynne. — Take Almaundys, an blaunche hem, an draw ]7orw
a straynoure a J^icke mylke in-to an potte ; J^an take brawn of a Capoun, an
hew it smalle, an do it in a potte, an lye it with Floure of Eys ; an do j7er-to
whyte grece, & sethe alle to-gederys ; an when it is y-sothe, take vppe of j^e
fyre, & do J^er-in Sugre y-now ; J^en take blaimchyd Almaundys, & fi'ye hem,
& ley .iij. lechys on a dysshe, & on euery leche prycke .iij. Almaundys; an
]7an serue it forth.
.X. Vyaund de leche. — Take whyte ^''yne a god quantite, \an putte it on
a potte ; J^en putte J^er-to raw jolkys of eyroun y-tryid, «&; pouder of clowys,
& pouder canel y-now, an Safroun y-now ; J^an lat it boyle tyl it be ry^th
chargeazmte, an J7en sette it doun ; & take an sette oner a panne of cowe milke,
&: Jirow Saunderys y-nowe J^er-on ; J^en make a styf poshote' of Ale ; 'pen take
fe croddys, an lat it honge on a pyn in a cloj^e, an lat it cleue euer j^erue-
owt ; ^ pen take J>e cawdel f orsayd, & melle hem to-gederys in a cloj^e, with
pe poshotte;'^ pen put ]7er-on Sugre, Canel, pouder Gyngere y-now; presse
hem rp sware,* an leche it, & serue it forth.
.xj. Vyaund leche. — Take cowe Mylke, & set it oner pe fyre, & J^row
Jier-on Saunderys, & make a styf poshotte of Ale ; J^an hang J^e croddys ]7er-of
in a pynnc, in a fayi-e cloj^e, and lat it ouer-renne ; J^an take it & put hony
J?er-to, & melle it y-fere ; J'en feche pe croddys of pe deye,^ & melle hem to-
gederys, & lay it on a chesefatte or it be torne, .iij. fold or iiij. fold, in lynen
elo]7e, & salt it, & leche it ; & Jeanne serue it forth.
.xij. Vyaund leche. — Take Eyroun, pe whyte & pe pYke, and caste hem
in a mortor, an breke hem wyl ; J'an take cowe mylke & caste ]7cr-to, & menge
1 If. 29. 2 Posset. 3 Throughout ? * Square. ^ DairA-maid.
COOKERY BOOK. I. HARLEIAN MS. 279. LECHE VYAUNDEZ. 37
hem wyl to-geclerys ; ]7an put al in a panne, & lat boyle ; & with ale make it
to a poshotte ; J^en hange ]>e croddys in a pynne, & let it ouer-renne ; melle
]>e croddys w/tAhony ; }en. take j^e bladys of Barlyche, or of Percely, & sta?rtpe
hem, & wrynge ]>otw a cloj^e; & so alle j^e grene, melle it a-mong fe croddys ;
]7enne take ]ie cruddys ]7at comen fro ]>e deye, melle hem to-gederys, presse
hera, & sprue hem forth ; an }>e coloure wyl ben j^an Motley.
.xiij. Vyaund leche. — Take a gode quantyte of Brawn, an Hony, & a lytil
brede, & let sethe to-gederys pouder Pepir, Clowys, ^ Maces, an Safroun, &
draw it j^orwe a straynoure, & chafe it a litel, & caste it in fayre dysshis, an
let it kele, & ]7an serue f [orth].
.xiiij. Vyaunde leche. — Take Hony a gode quantite; J^en take pouder
Pcpir, & Safroun, & Canel, & caste ]jer-to ; & J^en caste it on a dysshe, & let
it kele, & serue forth.
.XV. Storioun- leche. — Take an howe^ of vele, & let boyle, butte fyrst
late hym ben stepid .ij. or .iij. owrys in clene "Water to soke out ]>e blode,
& whan it is tender y-sothe, take hym vppe as fast as ]>on may ; J^an
take harde jolkys of Eyroun redy sothe, & caste also ]?er-to, & pouder
Pepir y-now, & also choppe a-mong ]7e jynes* of ]ie fete clene y-pikyd, & a
lytil Salt, nowt to moche, & presse hem on a clowte tyl a-morwe ^ ; j^an leche
it, & lay hem in dysshis, an pore ]7er-[on] a quantyte of Venegre, & Pepir, &
Percely, & Oynonys smal mencyd, & serue forth.
.xvj. Chare de wardoun leche. — Take Perys, & se]ie ham, & Pike ham &
stampe ham, & draw hem Jiorw a straynoure, & lye it with Bastard ; j^en
caste hem in-to a potte, & Safroun w^'t^-al, and boyle with Maces, Clowes,
pouder Canel, Quibibes, &^ a litel pouder Pepir, & Rolle hem vppe with
Brede, ])e cromes with-in ])m hondys, & serue forth.
.xvij. [Vyaund leche]. — Take calfes fete an hepe, & lat stepe in cold
waters ; J^en boyle hem smal ; ]>an take j^e broj^e & gode Milke of Almaundys,
& choppe j^e Syneys' in-to ]>e same milk rythte smal ; J'an boyle it ouer ])e
fyie, & coloure it with Saunderys, & put Sugre y-now in-to J^e potte ; & jif ]>ou
wolt haue hym of .ij. colour, ]7an take an coloure but half with Saunderys,
& caste ]7at oj^ere half in a dysshe, & lat it kele ; & whan it is cold, ]7en ]?at is
y-colouryd with Saunderys, het it, & euene® melle it bote ; caste hem a-bouyn
])e oj^er, & lat kele, an J^an serue forth. Than take Sugre, a quantyte '•' of
swete Wyne, & Blaunche pouder Jier-on, & make Sawce ])er-oi; And so
colde, ley it in j^e dysshis, be-helyd," & serue f[orth].
1 If. 29 bk. 2 Sturgeon. ' Hock. * Sinews. ^ To-morrow.
6 MS. & an. ' Sinews. ^ Euenly. ^ If. 30. ^o Covered.
.38 COOKERY BOOK, I. HARLEIAN MS. 279. LECHE VYAUNDEZ.
.xviij. Vyaund leche. — Take a Tenche, an steiie hym in a potte w/tA
Wyne ; when he is y-now, pyke owt ]>e bonys, take an stampe hem in a
morter ; jjen take a lytil of J^icko Almaunde mylke, & putte ]>er-to ; |ien take
hem vppe, & putte hem in j)e brol^e forsayde, fat it was y-so]7e in, & J^at
y-straynid ; caste ]>eY-to Maces, Clowes, ponder Pepir, & Ponder Canelle ;
]7an caste Safron J^er-to ; j^en caste him in a dysshe, & lat hem kele ; ]>en put
'Vjnegre, pouder Gyngere, Canel y-now in ye botmond^ j^er-of, vnnejje
y-helyd.^
.xix. Pome dorres. — Take Fylettys of Eaw porke, & grynd hem wyl ; do
Salt [and] pouder Pepir j^er-to ; jjan take J^e Whyte of the Eyroun [and]
jjrow ]>er-to, & make hem so hard Jiat J^ey mow ben Eosted on a Spete ; make
hem round as an Appil : make fyre with-owte smoke ; fen take Almaunde
mylke, & y-bontyd^ floz^r, do hem to-gederys; take Sugre, & putte in j^in* bature;
fen dore hem w/tA sum grene fing, percely or jolkys of Eyroun, to-geder,
jjat ]>ej ben grene ; & be wyl war fat fey ben nowt Browne ; & sum men
boyle hem in freysshe bro]? or J^ey ben spetid ; & whan J?ey ben so boylid, ]7en
j'ey must ben sette an kelid, & Jian Spete hem, & dore hem w*t7i jolkys of
Eyroun y-mengyd with fe Ins of haselle leuys.
.XX. Yrchouns. — Take Piggis mawys, & skalde hem wel ; take grouwdyn
Porke, & knede it w/tA Spiceiye, yvith pouder Gyngere, & Salt & Sugre ; do it
on J^e mawe, but fille it nowt to fulle ; J^en sewe hew* with a fayre |>rede, &
putte hem in a Spete as men don piggys ; take blaunchid Almaundys, & kerf
hem long, smal, & scharpe, & frye hem in grece & sugre ; take a litel prycke,
& prykke j^e yrchons, An putte in fe holes fe Almaundys, every hole half,
& eche fro oj^er ; ley hem J^en to fe fyre ; when fej ben rostid, dore hem sum
wyth ^ Whete Flowre, & mylke of Almaundys, sum grene, sum blake with
Blode, & lat hem nowt browne to moche, & s[erue] f [orth].
.xxj. An Entrayle. — Take a chepis wombe ; take Polettys y-rostyd, & hew
hem; J^en take Porke, chese, & Spicery, & do it on a morter, & grynd alle
y-fere ; Jien take it vppe with Eyrouw y-swonge, & do in J^e wombe, & Salt, &
se|ie hem tyl he be y-nowe, & serue forth.
.xxij. For to make floure Rys. — Take Pys, an lese hem clene ; j^en drow
hem wyl in J^e Sonne, Jiat j'ey ben drye ; j'an bray hem smal y-now ; & j^erow
a crees bunte syfte hem, & for defaute of a bonte, take a Renge.^
.xxiij. Pome-Garnez. — Take lene Eaw Porke, & lene raw Flesshe of
hennys, & raw eyroun?, & rent fe flesshe fro fe bonys, & hew it smal ; take
I Bottom. ' Scarcely covered. ^ Bolted, sifted. * Thine. ^ If. 30 bk. « Eiag strainer.
COOKERY BOOK. I. HARLEIAN MS. 279. LECHE VYAUNDEZ. 39
Jeanne Salt, Gyngere, & Safroun, Salt, Galyngale, J'er-of y-now, & caste it in
a morter, & bray it smal ; take Jian Jiin fleysshe, & caste it in-to ]>at morter to
])e Spyceiy, & ]7at it be wyl y-grounde ; Jianne make J^er-of pelettys, as it were
Applys, be-twene ]>m hondys ; loke ]>om haue a fayre panne sething ouere ];e
fyre, & do J^er-on J^in pelettys, & late hem nowt sethe to swythe, & J>an lat
hem kele ; & whan ]>cj ben cold, jif hem a fayre spete of haselle, & be-twyn
euery, loke ]>eY be an ynche, & lay hem to j^e fyre : & J^an make ]>m baturys,
J)e on grene, & J'at o|;er jelow ; ])e grene of Percely.
.xxiiij. WaflEres. — Take j^e Wombe of A luce, & se]>e here wyl, & do it on
a morter, & tender chese ]?er-to, grynde hem y-fere ; J^an take flowre an
•whyte of Eyroun & bete to-gedere, J^en take Sugre an ponder of Gyngere, &
do al to-gederys, & loke J^at J^in Eyroun ben bote, & ley J^er-on of j^in
paste, & ]7an make j>in "waffrys, & serue yn.
\xxv. Hagws of a schepe. — Take ]>e Roppis'^ with j^e taloMr,^ & parboyle
hem ; ]?an hakke hem smal ; grynd pepir, & Safroun, & brede, & plkys of
Eyroun, & Raw kreme or swete Mylke : do al to-gederys, & do in ]>e grete
wombe of j^e Schepe, J^at is, the mawe ; & jian se]?e hym an serue forth yune.
xxyj. Frawnchemyle. — IVym Eyroun w/t/i Ipe whyte, & gratid Brede, &
chepis talow. Also grete as dyse ; nym Pepir, Safroun, & grynd alle to-
gederys, & do in j'e wombe of J^e chepe, J^at is, ]>e mawe ; & se]7e hem wyl,
& serue forth.
xxvij. Appraylere. — Take j^e fleysshe of j^e lene Porke, & sej^e it wel : &
•whan it is so]7e, hew it smal ; nym J^an Safroun, Gyngere, Canel, Salt,
Galyngale, old chese, myid * Brede, & bray it smal on a morter ; caste j^in ^
fleysshe in to pe spicery, & loke l^at it be wil y-ground, & temper it vppe
with raw Eyroun ; ]7an take a longe Pecher, al a-bowte ouer alle pat it be
ransched;^ ]7an held ' out J^in grece, & fulle J^i Pechir of J^in farsure, & take
a pese of fayre Canneuas, & doble it as moche as pon may ceuyr pe mouj^e
■with-al, & bynd it fast a-bowte pe berde,^ & caste hym to sej^e with jjin
grete Fleysshe, in lede oj^er in Cauderoun, for it be wyl so]7in ; take J^en
yppe j^in Pecher, & broke it, an saf ]'in farsure ; & haue a fayre broche,
& broche it porw, & lay it to pe fyre ; & pan haue a gode Bature of
Spicerye, Safroun, Galyngale, Canel, & per-oi y-now, & flowre, & grynd
smal in a morter, & temper it vp with raw Eyroun, & do ]jer-to Sugre of
Alisaunder ^ y-now ; & euer as it dryit, baste it with bature, & sette forth
in seruyce.
Mf. 31. 2 Guts. 3 Tallow; fat. * Crumbed. * Tbine.
^ Einsed. ' Cast. ^ Rim. ^ Alexandria.
40 COOKERY BOOK. I. HARLEIAN MS, 279. LECHE VYAUNDEZ.
.xxviij. Cokyntryce. — Take a Capoun, & skald hym, & di-aw hem clene,
& smyte hem a-to in J^e waste ouerj^wart ; take a Pigge, & skald hym, &
draw hym in ]>e same maner, & smyte hem also in ]>e waste ; take a nedyl
& a ]>vede, & sewe fe fore partye of the 'Capoun to j^e After parti of J^e
Pygge ; & ]>e fore partye of ]>e Pigge, to ]>e hynder party of j^e Capoun, &
Jan stuffe hem as ]jou stuffyst a Pigge ; putte hem on a spete, & Roste hym :
& whan he is y-now, dore hem with jolkys of Eyroun, & ponder Gyngere &
Safroun, J^enne wyth ])e Ins of Pcreely w/tA-owte ; & Jian serue it forth
for a ryal mete.
.xxix. Milke Rostys. — Take swete Mylke, an do it in a panne; take
Eyroun with alle ]ie whyte, & swenge hem, & caste Jier-to ; colo?/r it with
Safroun, & boyle it so ]7at it wexe J^ikke ; j^an draw it J^orw a straynoure,
& nym that leuyth,* & presse it : & whan it is cold, larde it, & schere on
schevres,^ & roste it on* a Gredelle, & serue f[orth].
.XXX. Alows de Beef or de Moto«<ii. — Take fayre Bef of ]>e quyschons,^ &
motoun of j^e bottes, & kytte in )^e maner of Stekys ; J^an take raw Percely,
& Oynonys smal y-scredde, & plkys of Eyroun soj^e hard, & Marow or
swette, & hew alle ]>es to-geder smal ; j^an caste ]7er-on poudere of Gyngere &
Saffroun, & tolle hem to-gederys with j>in hond, & lay hem on |^e Stekys
al a-brode, & caste Salt l^er-to ; fen rolle to-gederys, & putte hem on a round
spete, & roste hem til ]>ej ben y-now ; jmn lay hem in a dysshe, & pore
J^er-on Vynegre & a lityl verious, & ponder Pepir ])er-on y-now, & Gyngere,
& Canelle, & a fewe plkys of hard Eyroun y-krerayd 'per-on ; & serue forth.
.xxxj. To make Stekys of vensou) or bef. — TakeVenyson or Bef, & leche
& gredyl it vp broun ; J^en take Yynegre & a litel verious, & a lytil "Wyne,
& putte pouder perpir jier-on y-now, and ponder Gyngere ; & atte j>e dressoure
straw on pouder Canelle y-now, l^at ]>e stekys be al y-helid j^er-wyth, & but
a litel Sawce ; & ]>an serue it forth.
•xxxij. A Siryppe "pur vn pestelle. — Take gode Wyne, & a-lye yt ^with
raw jolkys of Eyroun ; J^an late hem boyle to-gederys a whyle ; ]7en put
pouder Pepir, & jirow it }7er-on ; loke ]>at it be bytyng of Pepir. Take
Clowys, macys, Safroun, & caste ]>er-to ; & atte jie dressoure j^orw on jjin
Sirip on ])i pestelle, & kreme hard plkys of Eyroun ]>er-to, & serue forht.
.xxxiij. Pygge y-farsyd. — Take raw Eyroun, & draw hem ))orw a strayn-
oure ; J;an grate fayre brede ; take Safroun & Salt, & pouder of Pepir, &
Swet of a schepe, & melle alle to-gederys in a fayre bolle ; fen broche J^in
1 If. 31 bk. 2 Take what remains. ^ Shivers; thin strips.
* MS. ($• on. s Cushions. « If. 32.
COOKERY BOOK. I. HARLEIAN MS. 279. LECHE VYAUNDEZ. 41
Pygge ; ]?eii farce hym, & sewe ]>e hole, & lat hym roste ; & j^an Si?rue
forth.
.xxxiiij. Poddyng of Capou« necke. — Take Percely, gysour, & ]>e leuer
of ])e herte, & perboyle in fayre water ; j^au choppe hem smal, & put raw
plkys of Eyroun .ij. or .iij. ]ier-to, & choppe iov--with. Take Maces &
Clowes, & put ];er-to, & Safroun, & a lytil pouder Pepir, & Salt; & fille
hym vppc & sew hym, & lay him a-long on J^e capon Eakke, & prycke hym
J>cr-on, and roste hym, & serue f[orth].
.XXXV. Capoun or gos farced. — Take Percely, & Swynys grece, or Sewet
of a schepe, & parboyle hem to-gederys til J^ey ben tendyr; J^an take
harde plkys of Eyroun, & choppe for-w/tA ; caste ])er-to Pouder Pepir,
Gyngere, Canel, Safroun, & Salt, & grapis in tyme of jere, & clowys
y-nowe ; & for defawte of grapis, Oynons, fyrst wil y-boylid, & afterward
alle to-choppyd, & so stufFe hym & roste hym, & serue hym forth. And
jif ]70 lust, take a litil Porke y-sode, & al to-choppe hit smal a-mong )7«t
o|ier ; for it wol be J^e better, & namely ^ for ]>e Capoun.
.xxxvj. Pokerounce. — Take Hony, & caste it in a potte tyl it wexe
chargeaunt y-now ; take & skeme it clene. Take Gyngere, Canel, & Galyn-
gale, & caste ]>er-to ; take whyte Brede, & kytte to trenchours,^ & toste ham ;
take j^in paste whyle it is hot, & sprede it vppe-^on j^in trenchourys with
a spone, & plante it with Pynes, & serue f[orth].
.xxxvij. Sauoge. — Take Pigis fete clene y-pekyd; J^an tak Freysshe brojje
of Beff, & draw mylke of Almaundys, & J^e Piggys J^er-in ; j^en mence
Sawge ; |ian grynd hym smal, & draw owt j^e lus ]>oyw a straynoure ; J^an
take clowys y-now, & do j^er-in pouder Gyngere, & Canelle, Galyngale,
Vynegre, & Sugre y-now ; Salt it |ian, & Jeanne serue forth.
.xxxviij. A Kyde a-Forsyde. — Take a pigge, & make hym clene, and
Skynne hym, & Pylle it fill of suche mete as J^ou dost a capoun ; ]7an take
])e fleysshe, & vntrusse hym on a spete, in ]>e maner of a kede, & roste hym ;
& endore hym with jolkys of Eyroun as an kede, & Jian serue forth.
.xxxix. Eyroun in lentyn. — Take Eyroun, & blow owt ]7at ys with-ynne
atto o]7er ende ; ]7an waysshe ]>e schulle clene in warme "Water ; J^an take gode
mylke of Almaundys, & sette it on ]>e fyre ; J7an take a fayre canvas, & pore
jie mylke per-on, & lat renne owt ]>e water; ]>en take it owt on ];e clo]7e, &
gader it to-gedere with a platere ; ]>en putte sugre y-now jier-to ; ]7an take ]7e
halvyndele, & colour it with Safroun, a lytil, & do J^er-to pouder Canelle ;
1 MS. a tiainely, ^ two trenchers, big slices. ^ If. 32 bk.
42 COOKERY BOOK. I. HARLEIAN MS. 279. LECHE VYAUNDEZ.
J^an take & do of ]>e whyte in the ne]>er ende of ]>e schulle, & in fe myddel
]>e pYk, & fylle it vppe 'with j>e whyte ; but nojt to f ulle, for goyng ouer ; Jian
sette it in j>e fyre & roste it, & seme f[ortli].
.xl. Puddyng^ of p»/-paysse. — Take ])e Blode of hym, & ]>e grece of liym
self, & Ote-mele, & Salt, & Pepir, & Gyngere, & melle j^ese to-gederys "wel,
& J^an putte ]>is in j>c Gutte of ]>e purpays, & J^an lat it sej^e csyli, & not
hard, a good whylys ; & j^an take hyni vppe, & broyle hym a lytil, & j^an
sertie f[orth].
.xli. RaynoUej. — IS'yrn sode Porke & chese, & sej^e y-fere, & caste J^er-to
gode ponder Pepir, Canelle, Gyngere, Clowes, Mac[e]^, ^an close J^in comade
in dow, & frye it in freysshe grece ryjt wel ; an Jeanne serue it forth.
.xlij. Froyse in lentynne. — Take "Fygis & Eoysonys, & grynde hem in a
mortere, & draw vppe •with kreme of Almaundys ; j^an take Rys Jjorw a
clo]?e ; J^an take ]>e Luce, an jie Perche, & ]>e Schrympe, & sejie hem, & do
a- way ]>e bonys, & Jie hedys, & grynde hem in an Mortere, & draw hym vppe
w/tA ]>e creme of ]>e Almaundys ; |7en take Rys, & do hem on a potte ouer ])e
fyre, "Whan J'ey ben clene, with a lytil Watere, late hem sej^e til ]>ej ben
drye, & j^at ]>ej schorge ; fan take & hew on a horde, & do j^er-to ; J^en
take Sugre, & Safrouw a goode quantyte, & gode pouder, & caste Jj^r-to,
& boyle it y-fere, & frye it in oyle, & make j7er-of a Froyse, & serue
f[orth].
.xliij. Payn pur-dew. — Take fayre jolkys of Eyrouw, & trye hem fro j^e
whyte, & draw hem J^orw a straynoure, & take Salt and caste j^er-to ; J^an
take fayre brede, & kytte it as troundej rounde ; ]jan take fayre Boter )7at
is claryfiyd, or ellys fayre Freysshe grece, & putte it on a potte, & make
it bote ; j^an take & wete wyl ]?in troundej in j^e jolkys, & putte hem in ]>e
panne, an so frye hem vppe ; but ware of cleuyng to the panne ; & whan it
is fryid, ley hem on a dysshe, & ley Sugre y-nowe )7er-on, & Jeanne serue
it forht.
•xliiij. Meselade.2 — Take Eyroun, ])e plkys an ])e whyte to-gedere, &
draw hem J^orw a straynoure ; & ]>aii take a litil Botere, & caste in a fayre
frying panne ; & whan Jje boter is hot, take ]}e drawyn Eyroun, & caste
]7er-to ; J'an take a Sawcere, an gadre ]>e Ep-oun to-gedere in ]>e panne, as it
were ])e brede of a pewter dysshe; & jjan take fayre pecej of Brede, ]>e
mountance of a mosselle of Brede, vppe-on ]>e Eyroun, & turne J^an [thy]^
brede downward in ]je panne ; Jeanne *take it of j^e panne, & caste fayre whyte
1 If. 33. 2 See MaUsadt in Douce MS. ^ Added from A. * If. 33 bk.
COOKERY BOOK. I. HAKLEIAN MS. 279. LECHE VYAUNDEZ. 43
Sugre j^er-to, & serue forth ; an to eueiy good meslade take a powsand
Eyroiin or mo.
•xlv. Brawune fryej. — Take Brawune, & kytte it Jiiune ; J^an take J^e
jolkys of Ep'oun, & sum of "pe whyte ]>eT-with ; J'arL take mengyd Flowre, an
draw ]>e Eyroun ]7orw a straynoure ; yen take a gode quantyte of Sugre,
Saferoun, & Salt, & caste ^/er-to, & take a fayre panne with Freyssche gres,
& set ouer j^e fyre ; & wlian ]>e grece is bote, take J7e Brawn, an putte in
bature, & turne it wyl J^cr-yn, an J^an putte it on ]>e panne with ]>e grece,
& late frye to-gederys a lytil wliyle ; j^an take it vppe in-to a fap"e dyssche,
& caste Sugre J>er-on, & ]7an serue forth.
.xlvj. Longe Fretoure. — Take Milke, an make fayre croddes ])er-oi, in ]>e
maner of a chesc al tendyr ; J^an take owt ]>c whey as clene as ]>ou. may, &
putte it on a bolle ; l^an take jolkys of Eyroun & Ale, & nienge floure, & cast
j7er-to, a gode quantyte, & draw it Jjorw a straynoure in-to a fayre vesselle ;
]7an take a panne with fayre grece, & hete it on ]>e fyre, but lat it nowt
boyle, & Jian ley J'in creme a brode; J^an take a knyff, & kytte a quantyte
j^er-of fro J^e horde in-to ]>e panne, & efte a-noj^er, & let it frye ; & whan
it is brownne, take it vppe in-to a fayre dyssche, and caste Sugre y-now
]7er-on, & serue forth.
.xlvij. Rapeye. — Take dow, & make ]7er-of a ymne kake ; Jeanne take Fygys
& raysonys smal y-groimde, & temper hem with Almaunde Milke ; take
pouder of Pcpir, & of Galyngale, Clowes, & raenge to-gederys, & ley on Jjin
kake a-long as bene koddys, & ouer-caste J^in kake to-gederys, & dewte on
j^e eggys, an frye in Oyle, & serue forth.
.xlviij. Ryschewys in lente. — Take Fygys & sethe hem uppe in Ale;
]7an take whan ]7cy ben tendyr, & bray hem smal on a Mortere; 'j^an take
Almaundys, & sehrede hem fer-to smal ; take Perys, & schrede hem ]>er-to ;
take datys, & schrede hem J^er-to ; & nym Milwel or lenge, jjat is wel
y-wateryd, & tese Jier-to ; j^an make Jiin farsure, & rolle a-long in J^in
hond, & ley hem in flowre ; J^an make J^in bature with ale & Floure, &
frye hem vppe brown in Oyle ; ryjt so, make round-lyke Fretourys in ]>q
maner be-for-sayd, & frye hem vppe, & J^at ben y-clepid Eagons, & ]7anne
serue hem forth.
.xlix. Hanoney. — Take an draw J-e Whyte & ])e ^olkys of ]>e Eyroun ]7orw
a straynoure ; J-an take OjTionys, & schrede hem smal ; Jian take fayre Boter
or grece, & vnnej^e kyuer J^e panne |7er-w/t/i, an frye fe Oynonys, & J^an
caste j^e Eyroun in J^e panne, & breke j^e Eyrouns & ]>e Oynonys to-gederys;
1 leaf 34
44 COOKERY BOOK. I. HARLEIAN MS. 279. LECHE VYAUNDEZ.
an ]7an lat hem frye to-geclerys a litel -svhyle ; J^an take hem vp, an serue
forth alle to-broke to-gederys on a fayre dyssche.
.1. Hagas de Almaynne. — Take Fayre Ep^oun, ]>e jolke & j^e Whyte, &
draw hem J^orw a strayuo;<r ; j^an take Fayre Percely, & parboyle it in a
potte ■with boyling broj^e ; j^an take ]>e plkys of Eyroun hard y-sothe, &
hew ]>e plkys & ]>e Percely smal to-gederys ; j^an take Sugre, pouder
Gyngere, Salt, & caste J^er-to ; j^en take merow, & putte it on a straynourys
ende, & lat hange in-to a boyling potte ; & parboyle it, & take it vppe, &
let it kele, & Jian kytte it in smal pecys ; ]>an take j>e drawyn Eyroun,
& put hem in a panne al a-brode, & vnnej7e ony grece in ]>e panne, & cowche
ye jolkys & ]>e Percely J^er-on in fe panne, & J^an cowche of ])e Marow pecys
jjer-on, & j/an fold vppe eche kake by-nej^e eche corner in .iiij. square, as
platte, and turne it on J^e panne onej ; let lye a litel whyle ; J'an take it yp
& serue f[orth].
Mj. Cryspej. — Take "Whyte of Eyi-oun, Mylke, & Floure, & a lytel Berme,
& bete it to-gederys, & draw it jjorw a straynoure, so ]iat it be renneng, &
not to styf, & caste Sugre ]7er-to, & Salt ; Jeanne take a chafer ful of freysshe
grece boyling, & put ];in bond in ]>e Bature, & lat )?in bature renne dowun
by j^in fyngerys in-to j>e chafere ; & whan it is ronne to-gedere on jie chafere,
»& is y-now, take & nym a skymer, & take it vp, & lat al ]>e grece renne
owt, & put it on a fayre dyssghe, & cast ]7er-on Sugre y-now, & serue forth.
.lij. Ryschewys of Marow. — Take fayre Flowre & raw jolkys of Eyroun,
& Sugre, & Salt, & pouder of Gyngere, & Safroun, & make fayre cakes ; &
I'an take marow, Sugre, & pouder of Gyngere, & ley it on J^in cake, & fold
hem to-gederys, & kytte hem in ]>e maner of Eysschewes, & frye hem in
freyssche grece, & Jeanne serue forth.
.Iiij. Lesynges de chare. — Take fajrre Buttys of Porke; hewe hem, &
grynd hem, & caste j^er-to Eaw jolkys of Eyroun, & Jien putte it in-to a
fayre Vesselle; & take Eoysonys of corauws, & dates myncyd, & pouder
of Gyngere, Pepir, & Safroun, & Sugre, an melle all J^es to-gederys; &
make fayre past of Sugre & Safroun, & Salt ; temper j^er-in, & make
•ij. fayre flat cakys fier-of, & lay ]>e stuf j^er-on al a-brode on j^e cake al
flat ; & J'an take |iat oj^er cake, & lay hym al a-brode j^er-on ; & Jian kytte
[the] cakys jjorw with an knyf in maner of lesyngys ; & J'an make fayre
bature of Raw plkys of Eyroun, Sugre, & Salt, & close ]>e sydys of j^e
lesyngj ]>er-with, & j^an frye hem in fayre grece, & serue forth.
.liiij. Fretoiire. — Take whete floure. Ale jest, Safroun, & Salt, & bete
1 leaf 34 bk.
COOKERY BOOK. I. HARLEIAN MS. 279. LECHE VYAUNDEZ. 45
alle to-gederys as J^ikke as ])on schuldyst make o])er bature in fleyssche
tyme ; & ]>an take fayre Applys, & kut hem in manner of Pretouiys, & wete
hem in ]>e bature vp on downne, & frye hem in fayre Oyle, & caste hem
in a dyssche ; & caste Sugr^ jjer-on, & serue forth.
.Iv. Chawettys Fryidde. — Take & make fayre past of flowre & -water,
Sugre, & Safroun, & Salt ; & J^an make fayre round cofyns Jier-of ; & J^en
fylle j'in cofyns ^y^th ]>m stuf, & keuere J^in cofyns w/tA j^e same past,
& frye hem in gode Oyle, & serue f[orth].
.Ivj. Tansye. — Take fayre Tansye, & grynd in a morter ; Jeanne take
Eyroun, j^e jolkys & ]>e whyte, & stray [ne] hem J^orw a straynoure ; &
strayne also ]>e lus of ]>e Tansye, & melle to-gederes ; & take fayre Freysche
grece, & put J^er-on ouer j>e fyre, tylle it melte ; j^an caste ])e stuf J^er-on, &
gadere to-gedere vcith a Sawcer or a dysshe, as Jjou wolt it, lasse oj^er more,
& turne it in ]'e pawne ; & j^an serue it forth.
.Ivij. Froyse out of Lentyn. — Take Eyroun & draw J^e pikes & J^e whyte
Jiorw a straynoure ; J^an take fayre Bef or vele, & sethe it tyl it be y-now ;
])an hew cold o])er bote, & melle togederys fe eggys, J^e Bef, or vele, &
caste ]7er-to Safroun, & Salt, & ponder of Pepir, & melle it to-gederys ; Jjan
take a fayre Frying-panne, & sette it ouer l^e fyre, & caste J;er-on fayre
freysshe grece, & make it hot, & caste ]>e stuf ]>eT-on, & store it wel in
Jie panne tyl it come to-gedeiys wel ; cast on fe panne a dysshe & presse
it to-gederys, & turne it onys, & )>anne serue it forth.
.Iviij. Ryschewys close & Fryez. — Take Fygys, & grynd hem smal in a
mortere w/tA a lytil Oyle, & grynd w«tA hym clowys & Maces ; & ]?an take
it vppe in-to a vesselle, & cast )?er-to Pynez, Saundrys, & Roysonys of
Coraunce, & mencyd Datys, Ponder Pepir, Canel, Salt, Safroun ; -];an take
fyne past of flowre an water, Sugre, Safroun, & Salt, & make fap'e cakys
]>er-oi; J^an rolle J^in stuf in l^in bond, & couche it in J-e cakys, & kyt
it, & folde hym as Ruschewys, & frye hem vppe in Oyle ; and serue
forth bote.
.lix. 'Nese Bekys. — Take Fygys & grynd hem wel ; j>an take F[re]yssche *
Samoun & goode Freysscbe Elys wyl y-sothe, & pyke owt Jie bonys, &
grynd ]>e Fyssche vfith ]>e Fygis, & do j^er-to powder Gyngere, Canelle ; &
take fayre past [of]^ Flowre, & make fayre cakys ryth J^inne, & take of ]>e
fars, & lay on ]>e cake, & close 'with a-no)7er ; ]>en take a Sawcere, & skoure ]>e
sydis, & close ]>e cake, & Frye hem wyl in Oyle ; & jif ]>ou wolt bane hym
1 leaf 35. - leaf 35 bk. 3 p jis. N or M. ^ MS. Fi/ssehe ; A. fresshe. ^ o/ added from A.
46 COOKERY BOOK. I. HARLEIAN MS. 279. LECHE VYAUNDEZ.
partye, coloiire hym -with Safroun, Percely, & Sawnderys ; & serue forth, for
a gode fryid mete.
•Ix. Mylej in Rapeye. — Take Fygys & wasclie hem clene, and boyle hem in
"wyne, & grynd hem smal, & draw hem vppe 'with ])e Wyne J^at J^ey were
sothyn in ; Jian take flowre of Rys, & Wyne, & draw Jiorw a straynoure, & do
]7er-to ponder Gjnger, Canelle, Macej, Quybibej, & J^en take Freyssche
Samoun, o]7e[r] Pike or gode Freyssche Codlyng ; sej^e it wyl, & pike owt ]>e
bonys; j'an take perys y-coryd, & grynde hem ryjth smal & wyl -with ]>e
Fyssche ; Jian take hard plkys of Eyroun soj^in, & grynd it wyth-al, & do it
in-to yin veselle, & take wrtA Sugre & ponder Gynger, & meng it w«tA
]>e farcere ^ wyl, & presse hem to-gederys ; J^an make a gode bature ^ of
Almaunde mylke & Floure, & do j^er-in, & frye hem wyl in Oyle, & ley
hem yn a dyssche, & pore on fe Sew, & serue forth.
.Ixj. Cruste Rolle. — Take fayre smal Flowre of whete ; nym Eyroun &
breke J>er-to, & coloure J^e past with Safroun ; rolle it on a horde also Jiinne
as prtrchement, rounde a-bowte as ^an oblye ; * frye hem, & serue forth ; and
]?us may do in lente, but do away ])q Eyroun, & nym mylke of Almaundys, &
frye hem in Oyle, & j^en serue forth.
.Ixij. Chawettys a-forsed. — Take Merybonys & Porke; hew it an Eaw
plkys of Eyroun, & melle to-gederys -with ponder Canelle, Pepir, Gyngere,
& Safroun, & Sugre y-now ; kyuere hem, frye hem vp in Grece, & seme forth.
.Ixiij. Fretoure owt of lente. — Take Flowre, Milke, & Eyroun, & grynd
Pepir & Safroun, & make J^er-of a bature; pare Applys, & ster hem, & frye
hem vppe.
.Ixiiij. Towres. — Take & make a gode ]?ikke bature of jolkys of Eyroun,
& marow y-now \ier-on, ponder pepir, Macej, clowes, Safroun, Sugre, &
Salt; & jif jpou wolt, a litel soj^e Porke or vele y-choppid; j^er-to take jten
]>e whyte of Eyroun, & strayne hem in-to a boUe ; J^an putte a lytil SafFroiin
& Salt to J7e whyte, & sette a panne with grece ouer fe fyre, & he-war J^at
l^in grece be nowt to bote; Jian putte a litel of ]>e "Whyte comade in ]>e
panne, & late flete al a-brode as ]70u makyst a pancake ; j'en, whan it is
sumwhat styf, ley j^in comade of |iin Eyroun, J7at is to saying, of j^e plkys,
in ]>e myddel, & caste by ]>e cake round a-bowte, & close hym foure-square, &
fry hem vp, & seme hem forth for Sopeiys in Somere.*^
' Farcure ; stuffing. ^ MS. a gode a bature gode. ' leaf 36.
* Oble, sacramental wafer. ^ four pages and a quarter blank here in the MS.
COOKERY BOOK. I. HARLEIAN MS. 279. DYUERSE BAKE METIS. 47
^HERE BEGYNNYTH DYUERSE BAKE METIS.
.1. Tartes de chare. — Take Freyssche Porke, & hew it, & grynd it on
a mortere ; & take it vppe in-to a fayre vesselle ; & take J^e whyte an Jie jolkys
of Eyroun, & strayne into a Yesselle forw a straynoure, & tempere ]7in
Porke jier-with; ]7an take Pynez, Roysonys of Coraunce, & frye hem in
freysshe grece, & caste ]>er-to ponder Pepir, & Gyngere, Canelle, Sugre,
Safroun, & Salt, & caste ])er-to, & do it on a cofynne, & plante j^in cofynne
a-boue with Pynej, & kyt Datys, & gret Roysonys, & smal byrdys, or ellys
hard jolkys of Eyronn ; & jif ]>ou take byrdys, frye hem on a lytel grece or
J70W puttc hem on yin cofynne, & endoro yvith jolkys of Eyroun, & Safroun,
& lat bake til it be y-now, & serue forth.
.ij . A-noj^er manere. — Take Eygys, Roysonys, & Porke, & a lytel brede
y-ground y-fere ; take hym vppe, & put Pepir y-now j^er-to, & Macej,
Clowys, & make |?in cofyn, & putte J^in comade J^er-on.
.iij. A-no]7er manere. — Tak fayre porke y-broylid, & grynd it smal w/'tA
jolkys of Eyroun ; ]>an take Pepir, Gyngere, & grynd it smal, & melle it
Wit/i-al, & a lytel hony, & floryssche ])in cofyns w/tA-ynne & w/t/t-owte, &
hele hem with ]>m ledys,^ & late hem bake, & serue forth.
.iiij . Daryoles. — Take wyne & Fr[e]ssche bro]?e, Clowes, Maces, & Marow,
& ponder of Gyngere, & Safroun, & let al boyle to-gederys, & put ]>er-to
creme, (& jif it be clowtys, draw it J^orwe a straynoure,) & jolkys of Eyroun,
& melle hem to-gederys, & pore j^e licoure J^at J^e Marow was sojjyn yn
]>er-to; ]?an make fayre cofyns of fayre past, & put j^e Marow ]>er-jn, &
mynce datys, & strawberys in tyme of jere, & put ]>e cofyns ^in ]7e ovyn,
& late hem harde a lytel ; ]7an take hem owt, & put ]>e licoure };er-to, & late
hem bake, & senie f[orth].
.V. A-nother manere.— Take Pike, Almaunde Milke, & boyle yt j^ikkc, &
let it kele ; |?an take Eyroun & chese, & grynd y-fere, & do ]'er-to ; take
ponder Sugre & caste ]7er-to, & put in j^iu cofyns, & nojt y-helyd, & bake,
& serue fj_orth].
.vj. Tartes of Fyssche. — Take Eygys, & Roysoynys, & pike an sethe in
"Wyne ; )7an take Costardys, Perys, & pare hem clene, & pike out ]>e core, &
putte hem in a morter ^x^th ]>e frute ; j^en tak Codlyng or haddok, ojier Elys,
& se]7e hem & pike owt ]>e bonys, & grynd alle y-fere, & do j^er-to a lytel
wyne, & melle to-gederys : an do j^er-to Canelle, Clowys, Macej, Quybibej,
1 If. 37 bk. 2 Lids. 3 leaf 38.
48 COOKERY BOOK. I. HARLEIAN MS. 279. DYUERSE BAKE METIS.
ponder Gyngere, & of Galyngale, & pepir, & Eoysonys of coraunce, and coloure
it v^ith Safroun. When ]io\i makyst ]?in cofyns, J'an take gode fat Ele, &
culpe hym, & take owt j^e stonys of Datys, & farce hem ; & blaunche
Almanndys, & caste J'er-to ; but fp'ste frye hem in Oyle, & couche al Jiis
a-mong, & bete ]>m cofyns vrith ]>e ledys, & bake, & serue forth.
.vij. Chawettys. — Take buttys of Vele, & mynce hem smal, or Porke, &
put on a potto; take Wyne, & caste ]^cr-to pouder of Gyngere, Pepir, &
Safroun, & Salt, & a lytel verj^ous,^ & do hetn in a cofyn wetA jolkys of
Eyroun, & kutte Datys & Eoysonys of Coraunce, Clowys, Macej, & fen ceuere
]>m cofyn, &. Lat it bake tyl it be y-now.
•Viij. Chawettys. — Take Porke y-sode, & mencyd Datys, and grynd hem
smal to-gederys ; take jolkys of Ep-oun, & putte j^er-to a gode hepe, & grene
chese putte J>er-to ; & whan it ys smal y-now, take Gyngere, Cauelle, &
melle wyl fi commade fev-with, & put in Jjin cofyns ; jjan take jolkys of
Eyroun ^hard y-sothe, an kerue hem in two, & ley a-boue, & bake hem ; &
so nojt y-closyd, s^rue forth.
.ix. Malmenye Furnej. — Take gode Milke of Almaundys, & flowre of Rys,
& gode Wyne crete, or ]>e brawn of a Capoune, o]7er of Fesaunte, & Sugre,
& pouder Gyngere, & Galyngale, & of Canelle, & boyle y-fere ; & make it
chargeaunt, & coloure it with Alkenade, ofer-with Saunderys ; & jif it be lied,
a-lye it w«tA jolkys of Eyroun ; & make smal cofyns of dow, & coloure
hem w?tA-owte, & bake on an ovyn, & coloure w^'t/«-ynne & wyth-oute;
Jjen haue Hony y-boylid hote, & take a dyssche, & wete |iin dyssche in fe
hony, & w?'t// fe wete dyssche ley j^e malmenye & ]>e cofyns ; & whan ]>ej
ben bake, & ]70u dressest yn, caste a-boue blaunche pouder, Quybibej, macej,
Gelofrej ; & Jeanne serue it forth.
.X. Rapeye. — Take Dow, & make J^er-of a brode J^in cake ; Jien take Fygys
& Eoysonys smal y-grounde, & fyrst y-sode. An a pece of Milwelle or lenge
y-braid wtth-al; & take pouder of Pepir, Galyngale, Clowej, & mence to-
gedere, & ley Jiin comede on fe cake in ]>e manor of a benecodde, y-rollyd
with jjin bond ; Jian ouer-caste thy cake oMer ]>i comade, as it wol by-clippe
hit ; & with a sawcere brerde go round as J^e comade lyith, & kutte hem,
& so he is kut & close with-al, & bake or frye it, & Jianne serue it forth.
•xj . Tartes of Frute in lente. — Take Fygys & sethe hem wyl tyl fej ben
neyssche ; J^an bray hem in a morter, & a pece of Milwel ]>er-with ; take
ham vppe & caste roysonys of coraunce fer-to ; fan take Almaundys & Dates ^
1 verjuice. - If. 38 bk. ^ ' & Dates ' interlined by a later band.
COOKERY BOOK. I. HARLEIAN MS. 279. VYAUNDE FURNEZ. 49
y-schred ]>er-to; ]>ini take pouder of Pepir & meng with-al; ])en putte it on
j^in cofynne, & Safroun J^in cofynn a-boue, & opyn hem a-bowte J^e
myddel ; & ouer-cast j^e openyng vppon j>e lede/ & bake hym a lytel, &
serue f[ortb].
Ixij. Vn Vyaunde Furnej san? nonm de chare. — Take stronge Dow, &
make a cake sumdele J'icke, & make it tow ; ]?an take lardej of Venysoun, or
a here, or of a Bere, & kerue hem j^inne as Fylettes of Porke, & lay ])m
lardys square as a chekyr, & ley J^er-yppe a tyne y-makyd of Eyroun vppe-
on ]>e tyne ; ley J^in farsure, y-makyd of Hennys, & of Porke, of Eyroun, &
myid brede, & Salt, & chese, yf jjou it hast; & ]>at it be makkyd at .iiij.
tymes. Eyrst make Jjus fin whyte farsure : grynd in a mortere, Gyngere,
Canelle, Galyngale ; take then almaundys & floure of Rys, and a party of
Fleysshe, & caste ther-to in a mortere, & grynd ryjth smal, & temper it
w/tA Eyroun. J^us make }in ^elow Farsure : nym Safroun, Gyngere, Canel,
Galyngale, Brede, & a partye of J7in Fleyssche, & grynd it smal in J>e
mortere, & temper it vppe with Eyroun. The ]>rjd maner schal ben blake :
nym Gyngere, Canelle, Galyngale, Brede, Eyroun, & Old chese ; nym Jian
Percely, & grynd it smal in a mortere, & wryng it & do it vppe ; & do it
to j^in Fleyssche, & ]>eT-with coloure j^in fayre partye of Fleyssche, & ley a
party of Jiin Fleyssche on .iiij. quarterys, but ]>&t ]>e brede be as ]>ivL cake •
take ]>en & ley ]jer-vppe-on J'in Fleyssche, & lay J^er-yppe-on a grece ; a-boue
]>m grece ley ]>i cyrey ; nym ]7in J^ridde cours of J^in Flessche, & lay as
brode as jjin cake, & j>an grece, & ]7er a-bouyn, a cyvey. ^ley Jie iiij. course
of j^in Fleyssche on .iiij. quarterys as brode as ]>m cake, & )7an grece, &
J'an a-boue, a cyuey. The .v. cours of j^in Fleyssche, ley as brode as J^ine
cake, & J^en grece, & jian aboue, a cyuey. I^ym J»e .vj. cours, & lay as brode
as J^in cake, & J'an grece, & J^an a cyuey. Nym Je .viij. cours of ]>e
Fleysshe, & lay as brode as j^in cake on .iiij. quarterys, & grece, & J^an a
cyvey ; & a lytel bake hem, & serue forth.
Ixiij. Vn Vyaunde furnez san^ no?« de chare. — Take flowre, Almaunde
milke, & Safroune, & make J^er-of .iiij. tynez, & fiye j^i tynez in Oyle ; nym
\>en Almaundys, & draw J^er-of mylke ryjt ]?ikke ; nym macej, Quybibej, &
floure of Rys, Canelle, Galyngale; take j^enne haddok, Creuej, Perchys,
Tenchej, & se]>e; whan ]>ej ben sothyn, take Jiin fyssche from ])e bonys>
& bray it ryjt smal -with I'in Spicerye to-gederys, & make jjer-of ]?in
farsure. Whan it is y-makyd, departe it in .iiij. partyis, ]?at o partye
' lid. ■ leaf 39. 3 leaf 39 back.
4
50 COOKERY BOOK. I. HARLEIAN MS. 279. VYAUNDE EURNEZ.
■vrhyte, J^at oj^er jelow, ]>e Jirydde grene, J^e ferj^e blak coloure -with Tygys,
Eoysonys, an Datys ; take J^e firste cours of ]>o Tyssche, of al jie .iiij.
cours, & ley on ]>m cyvey a-bouyn J^in Fyssclie, in .iiij. quarterys, as a
cliekyr, as brode as jjin cake, & caste a-bouyn Sugre of Alysaundre, &
J>er-vppe-on Jjine tyne. Nym an-o]7er cours, & ley on J^i .iiij. quarterys
as brode as J^in tyne, & j7er-vppe-[on] J^in Sugre. Nym ])e Jirydde cours
of J^in Fysscbe, & ley on .iiij. quarterys, & caste a-boue Sugre, & a tyne.
Nym [J'e] .iiij. cours a-cordant to Jiin oj^er, a-]7enched^ to-geder, an a-boue
a hole as a rose, & cetera.
.xiiij. Pety Pernollys. — Take fayre Floure, Safroun, Sugre, & Salt, &
make Jier-of past ; j^an make smal cofyns ; J^en take jolkys of Eyroun, & tiye
hem fro ]>e whyte ; & lat J'e jolkys be al hole, & nojt to-broke, & ley .iij.
or .iiij. zolkys in a cofyn ; and j^an take marow of bonys, to or .iij.
gobettys, & cowche in ]>e cofynn ; ]>an take ponder Gyngere, Sugre,
Koysonys of corauwce, & caste a-boue ; & j^an kyuere J^in cofyn with jie
same past, & bake hem, & frye hem in fayre grece, & serue f[orth].
.XV. Doucetej. — Take Creme a gode cupfulle, & put it on a straynoure ;
fanne take jolkys of Eyroun & put J^er-to, & a lytel mylke ; \>en. strayne it
]7orw a straynoure in-to a bolle; j^en take Sugre y-now,' & put Jier-to, or
ellys hony forde faute* of Sugre, ]ian coloure it -with Safroun ; J^an take°])in
cofyns, & put in ]>e ovynne lere, & lat hem ben hardyd ; J^an take a dysshe
y-fastenyd on ])e pelys ende ; & pore j^in comade in-to j^e dyssche, & fro ])e
dyssche in-to ]>e cofyns ; & when j^ey don a-ryse wel, take hem out, & serue
hem forth.
.xyj. Crustade. — Take vele, an smyte in lytel pecys in-to a potte, an
wayssche yt fayre ; );an take fayre water, & lat yt boyle to-gedere with
Percely, Sawge, Sauerey, & Tsope smal y-now an hew; & whan it is on
boylyng, take ponder Peper, CaneH, Clowys, Maces, Safroun, & lat hem
boyle to-gederys, & a gode dele of wyne ])er-with. "Whan Jie fleyssche is
y-boylid, take it fro ]>e broj^e al clene, & lat ]>e bro]je kele ; & whan it is
cold, take Eyrouw, ]>e whyte & J^e jolkys, & cast ]7orw a straynoure, & put
hem in-to the broj^e, so many J^at 'pe hrojie be styf y-now; J^en make fayre
cofyns, & cowche .iij. pecys or .iiij. of ]>e fleyssche in a cofyn; J^an take
Datys, & kytte hem, & cast J^er-to ; ]7an take ponder Gyngere, & a lytel
verious, & putte in-to j^e broj^e & Salt ; & J^an putte ]>e bro}7e on J^e cofyns,
bake a lytel with j^e fleyssche or ]iou putte jjin lycoure Jjer-on, & lat al
^ r pinched, A. reads, " a-J^enched to-gedre aboue a hole, as arose." ^ leaf 40.
COOKERY BOOK. I. HARLEIAN MS. 279. VYAUNDE FURNEZ. 51
bake to-gederjs tyl it be y-now ; Jeanne [take] yt owt, and serue
hem forth.
.xvij. Crustade lumbard. — Take gode Creme, & leuys of Percely, &
Eyroun, ]>g jolkys & ]>g Tvhyte, & breke hem J^er-to, & strayne ]7orwe a
straynoure, tyl it be so styf j^at it wol here hym-self; ]7an take fayre
Marwe, & Datys y-cutte in .ij. or .iij. & Prune j; & putte J^e Datys an^ Jje
Prunej & Marwe ou a fayre cofynne, y-mad of fayre past, & put J^e cofyn
on J^e ovyn tyl it be a lytel hard ; Jeanne draw hem out of j^e ouyn ; take ];e
lycour & putte J^er-on, & fylle it vppe, & caste Sugre y-now on, & Salt '
j>aii lat bake to-gederys tyl it be y-now ; & jif it be in lente, lef Jje Eyrou?^
& fe Marwe out, - & Jeanne serue it forth.
.xviij. Flathons. — Take Milke an plkys of Eyrou??, & draw it ]>otw a
straynoure w?'t/i whyte Sugre, oj^er blake Sugre, & mylt fayre hotter, & putte
j'er-to, & Salt ; & make fayre cofyns, & sette hem on ]>e ouen tyl ]>ey ben
hard; j^an take a pele with a dyssche on j^e ende, & fylle ]>e dyssche -with
)7in comade, & pore in-to j?e cofyns, & lat bake a lytel whyle ; l^an take hem
out in-to a fayre dyssch, & cast whyte sugre j^er-on, & serue forth.
.xix. Venyson y-bake. — Take hoghes of Venyson), & parboyle hem in
fayre "Water an Salt ; & whan ])e Fleyssche is fayre y-boylid, make fayre
past, & cast J'in Venyson Jier-on ; & caste a-boue an be-ne|'e, ponder Pepir,
Gyngere, & Salt, & |?an sette it oiD j^e ouyn, & lat bake, & sei-ue forth.
.XX. Pety Pernauntes. — Take fayre Plowre, Sugre, Safroun, an Salt, &
make J^er-offe fayre past & fayre cofynges ; j^an take fayre y-tryid jolkys
Raw, & Sugre, an pouder Gyngere, & Raysounys of Coraunce, & myncyd
Datys, but not to smal ; ]>an caste al Jpis on a fayre bolle, & melle al to-
gederys, & put in f>in cofyn, & lat bake ojjer Frye in Freyssche grece.
.xxj. Q,uyncis or Wardowns in past. — Take & make fayre Rounde cofyns
of fayre past ; J^an take fayre Raw Quynces, & pare hem with a knyf, & take
fayre out ]>e core ]>er-oi ; J;an take Sugre y-now, & a lytel pouder Gyngere,
& stoppe ]>e hole fulle; & cowche .ij. or .iij. wardonys or quyncej in a
cofyn, & keuere hem, & lat hem bake ; & for defaut of Sugre, take hony ; but
j^en putte pouder Pepir J?er-on, & Gyngere, in J^e manor be-for sayd.
.xxij. Lamprojms y-bake. — Take lamprounys & skald hem with [blank in
MS.^, & make fayre paste, & couche .ij. or iij lamprounys with pouder of
Gyngere, Salt, Pepir, & lat hem bake; & leche ^Samoun in fayre brode
pecys, & bake hem in ])e maner be-forsayd, & Jeanne serue forth.
1 MS. in. 2 leaf 40, back. 3 jeaf 41.
52 COOKERY BOOK. I. HARLEIAN MS. 279. VYAUNDE FURNEZ.
.xxiij. Lamprays bake. — Take & make fayre round cofyns of fyne past,
& take Freyssche lampreys, & late hem blode .iij. fyngerys witA-in ]>e tayle,
& lat hem blede in a vesselle, & late hym deye in ]>e same vesselle in J;e same
blode ; jian take broun Brede, & kyt it, & stepe it in j^e Yenegre, & draw
Jporw a straynoure ; J^an take j^e same blode, & ponder of Canel, & cast
J?er-to tyl it be brouw ; J^an caste J^er-to ponder Pepii', Salt, & Wyne a lytelle,
fat it be nojt to strong of venegre. An skald ]7e Lampray, & pare hem clene,
& conche hym ronnd on J^e cofyn, tyl he be helyd;' j^an kyuere hym fayre
^y^th a lede, sane a lytel hole in ]?e myddelle, & at^ ]7at hool, blow in ]>e
cofynne with ym mowj^e a gode blast of Wynde. And sodenly stoppe j^e
hole, ]7at )>e wynd a-byde w/t/«-ynne, to reyse vppe J^e cofynne, J^at he falle
nowt a-dowune ; & whan he is a lytel y-hardid in ]7e ouen, pryke ])e cofyn
with a pynne y-stekyd on a roddys ende, for brekyng of J'e cofynne, & J'an
lat bake, & serue forth colde. And when ]>e lamprey is take owt of ]>e
cofynne & etyn, take ]>e Syrippe in jie cofynne, & put on a chargere, & caste
Wyne j^er-to, an ponder Gyngere, & lat boyle in ])e fyre. Than take fayre
Paynemayn y-wette in Wyne, & ley J^e soppis in J'e cofynne of J'e lamprey,
& ley Je Syrippe a-boue, & ete it so hot ; for it is gode lordys mete.
.xxiiij. Tarti?s de chare. — Take Freyssche Porke, & hew it ; & grynd it in
a mortere, & take it vppe in-to a fayre vesselle ; & take Je whyte of Eyrouw &
J'e jolke, y-tryid J'orw a straynoure ; & temper Jiin porke ])eT-with ; & J^an
take Pynej, & Raysonys of Coraunce, & frye hem in Freyssche grece, &
caste ]>er-to ^pouder Pepir & Gyngere, Canel, Sugre, Safroun, Salt, & caste
Jii?r-to; & do it on a cofynne, & plante J^e cofynne a-boue with Prunej, &
with Datys, & gret Eoysonys of Coraunce, & smal Byrdys, or ellys harde
^olkys of Eyroun; & yf J^ow tage* Byrdys, fiye hem in grece or Jiou putte
hem in J^e cofyn) ; & Jian keuere Jiin cofynne ; & J'an endore it with jolkys of
Eyroun, & with Safroune, & late yt bake tyll it be y-now; & J^an serue
forth.
.XXV. Rastons. — Take fayre Flowre, & J^e whyte of Eyroun, & ]>e jolke, a
lytel; Jjan take "Warme Berme, & putte al J^es to-gederys, & bete hem to-
gederys with J'in bond tyl it be schort & J7ikke y-now, & caste Sugre y-now
J'^r-to, & J^enne lat reste a whyle ; fan kaste in a fayre place in j^e oven, &
late bake y-now ; & Jjen with a knyf cutte yt round a-boue in maner of a
crowne, & kepe J^e cruste J^at J^ou kyttyst ; & J^an pyke al J'e cromys with-
ynne to-gederys, an pike hem smal with j^in knyf, & sane J^e sydys & al J^e
1 covered. ^ jj^rl. ellys. A. eH, altered to at. ^ If. 41, bk. * take.
COOKERY BOOK. I. HARLEIAN MS. 279. VYAUNDE FUUNEZ. 53
cruste hole w/t^-owte ; & j^an caste J^er-in clarifiyd Boter, & Mille ^ ]7e cromej
& ]7e - botere to-gedcrej, & keuere it a-jen with ]>e cruste, ]/at ]>o\i kyttest
a- way ; J7an putte it in j^e ovyn ajen a lytil tyme ; & ]^aii take it out, & serue
it fortH.
.xxvj. Darioles. — Take "Wyne, an Freyssclie broj^e, & Clowes, & Maces, &
Marwe, pouder Gyngere, Safroun, & lat al boyle to-gederys, & Creme, (jif it
be clowty, draw it j^orw a straynoure,) & jolkys of Eyroun, & melle hem
to-gederys, & pore ]>e lycoure J>at J^e marwe was sothe in, ]>er-to ; J^en
make fayre cofyns, & put ]>e Marwe ]>er-m, & mence Datis, & Strawberys
in tyme of jere, & sette ]>e cofyns^ in J^e ovenne, & lat hem hard a lytelle,
& take hem out, & put ]>e lycoure ])er-to, & lat bake ; & serue forth.
.xxvij. Pyej de parej. — Take & smyte fayre buttys of Porke, & buttys
of Vele, to-gederys, & put it on a fayre potte, & do }^er-to Freyssche ^broj'e,
& a quantyte of wyne, & lat boyle alle to-gederys tyl yt be y-now ; ]?an take
it fro j^e fyre, & lat kele a lytelle ; J^an caste ]>er-to jolkys of Eyroun, &
pouder of. Gyngere, Sugre, & Salt, & mynced Datys, & Roysonys of
Coraunce ; J^en make fayre past, and cofynnys, & do ]7er-on ; kyuer it, &
let bake, & serue f[orth].
•xxviij. Potrous. — Take a schouyl of yron), & hete it brennyng hote ; &
)?an take it owt of j^e fyre, & fille it fuUe of Salt ; J^an make a pitte in ]>e
Salt al holow, J^e schap of a treen dyssche ; & sette }e panne & ]ie Salt
ouer ]>e fyre a-jen, tyl ]>e Salt be brennyng hote ; & ]7an caste J^in whyte
& ])e jolkys of Eyroun in-to ]>e hole of J7e Salte, & lat sej^e ouer fe fyre tyl
it be half harde ; & J^an put a dyssche half fuUe of Salt ; & J^an take a
dressoure knyf, & put vndernej^e J^e Salt in J^e panne, & hef^ it vppe so fayre,
fat ]>e cofyn with ]>e Eyroun breke nojt; J^an sette it on \)e dyssche wyth
])e Salt, & Jjan serue it forth.
.xxix. Flampoyntes bake. — Take fayre Buttes of Porke, & sej^e hem in
fayre "Watere, & clene pyke a- way j^e bonys & ]>e Synewes, & hew hem &
grynd hem in a mortere, & temper with ])e Whyte of Eyrown, & Sugre, &
pouder of Pepir, & Gyngere, & Salt; ]>an take neyssche Cruddis, grynd hem,
& draw ]>OTW a straynoure ; & caste ]^er-to Aneys, Salt, pouder Gyngere,
Sugre; & j^an take ]7e StufFe of ]>e Porke, & putte it on euelong cofyn of
fayre past ; & take a fej^er, & endore J^e Stuffe in ]>e cofyn with ]>e cruddys ;
tS: whan it is bake, take Pynej, & clowys, & plante j^e cofyn a-boue, a rew
of on, & rew of a-no]7er ; & j^an serue f[orth].
* melle A. (mk). ^ MS. >e ye. ^ Cofyns A., fyre Harl. * leaf 42. * Heave; lift.
54 COOKERY BOOK. I. HARLEIAN MS. 279. VYAUNDE FURNEZ.
.XXX. Sewtrappe. — Take .ij. lytel erj^en pannys, & sette on J^e colys^ tyl
fej ben hote ; make a dyssclie-fulle of j^ikke bature of Floure & AYatere ; take
& grace a lytel J7at oj^er panne, & do ]ie bater J^er-on ; & lat renne al a-bowte
Jje panne, so Jiat ]>e pan be al ^y-helyd; take & sette j^e panne a-jen ouer J;e
fyre of colys ; do ]>at oJ>er panne a-boue Jiat o]7er panne, tyl it be y-baken
y-now ; whan it is y-bake, J^at it wol a-ryse fro ]>e eggys of j^e panne, take
kydes Fleyssche & png porke, & hew it ; take Percely, ysope, & Sauerey
[and hew hit]^ smal y-now ; & Jirow a-mong J^e Fleyssche ;■* & do it in a panne,
& ]7e cofynne, do it to ]>e colys ; hele it w^t/^ j'at o}er panne, & do colys
a-bouyn, & lat baken wyl ; whan it is y-now, take Eyroun, & broke hem ;
take ])e pYkes, & draw J^orw a straynoure : caste to ]>e jolkys Hwyte Sugre,
Gyngere, Canelle, Galyngale ; sture it wyl to-gederys ; take al J^is, & sette
a-do2m J^e panne, & cast in a-bouyn J^e cofynne in ]?e panne : sture it
to-gederys ; hele it ajenward w«tA J'at o|'er panne, & lay colys a-boue, & lat
bake wyl tyl it be y-now ; take yt owt of ]>e panne, «S: do it out y-hole, or
as moche as Jjow wolt, & )7anne serue it forth.
.xxxj. Herbelade. — Take Buttes of Porke, & smyte hem in pecys, & sette
it ouer J^e fyre ; & sej^e hem in fa5rre Waters ; & whan it is y-soj^e y-now, ley
it on a fayre bord, & pyke owt alle J7e bonys, & hew it smal, & put it in a
fayre bolle ; j^an take ysope, Sawge, Percely a gode quantite, Sc hew it smal,
& putte it on a fayre vesselle ; Jian take a lytel of ]>e broj^e, ]?at ]>e porke was
sojiia in, & draw ]?orw a straynoure, & caste to ]>g Erbys, & jif it a boyle ; ]ierme
take owt ])e Erbys with a Skymoure fro J^e bro|ie, & caste hem to ]>e Porke in
J^e bolle ; J^an mynce Datys smal, & caste hem ]^er-to, & Roysonys of Coraunce,
& Pynej, & drawe ]7orw a straynoure jolkys of Eyroun ]>er-to, & Sugre, &
ponder Gyngere, & Salt, & coloure it a lytel •with Safroune ; & toyle yt 'with
]>iii bond al J^es to-gederys ; J^an make fayre round cofyns, & harde hem
a lytel in ])e ovyn ; )>an take hem owt, & wyth a ^ dyssche in ]>m bond, fylle
hem fulle of ]ie Stuffe ; ]?an sette hem J^er-in a-jen ; & lat hem bake y-now,
& serue forth.
.xxxij. A bake Mete. — Take an make fayre lytel cofyns; ]7an take Perys,
& ^if J^ey ben lytelle, put .iij. in a cofynne, & pare clone, & be-twyn eueiy
pere, ley a gobet of Marow ; & yf )70u haue no lytel Perys, take grete, & gobet
ham, & so put hem in j;e ovyn a whyle ; fan take Jin commade lyke as ]>ou
1 A. on ye cohjs, Harl. vp colde. ^ leaf 42 back. ^ Added from A.
* A. adds " [take salt aud do ]^(??--to, take the fleysslie] and do hit on J^e panne."
5 leaf 43.
COOKERY BOOK. I. HARLEIAN MS. 279. VYAUNDE FURNEZ. 55
takyst to Dowcetys, & pore j>er-on ; but lat j^e Marow & ]>e Pecyj ^ ben sene ;
& whan it is y-now, serue f[orth].
.xxxiij. A bake Mete Ryalle. — Take & make litel cofyns, & take
Chykonys y-so]7e ; ojier Porke y-so]7e, & smale y-hackyd ; o]>er of hem boj^e :
take Clowys, Maces, Quybibes, & hakke w?tA-alle, & melle yt 'with cromyd
Marow, & lay on Sugre y-now ; ]^an ley it on J'e cofynne, & in j^e myddel
lay a gobet of marow, & Sugre round a-bowte y-now, & lat bake ; & J^is
is for sopeiys.
.xxxiiij. Crustade Ryal. — Take & pyke owt \>e marow of bonys as hool
as J»ou may ; fen take ]>e bonys, an se'pe hem in Watere, or^ that J^e broj^e be
fat y-now ; Jien take Almaundys, & wayssche hem clene, & bray hem, &
temper hem vppe -with J'e fat broj^e; j^an wyl J^e mylke be broun; J>en take
pouder Canelle, Gyngere, & Sugre, & caste J>er-on ; J'an take & make fayre
cofyns, & lat hem hard in ]>e ovyn ; l^an take Roysonys of coraunce, & ley in
j^e cofynne, & taylid Datys y-kyt a-long ; ]>eii take Eyroun a fewe, y-straynid,
& swenge a-mong j>e Milke ]?e jolke ; ]>en take the botmon of ]>e cofynne j^er
j>e Marow schal stonde, & steke ]>er gret an long gobettys jier-on vppe-
ryjt, & lat bake a whyle ; J^en pore J^in comade )7er-on halful, & lat bake >'
& whan yt A-rysith, it is y-now ; j^en serue forth.
.XXXV. Crustade. — Take a cofyn, & bake hym drye ; J^en take Marw-
^bonys & do J^er-in; J^enne nym hard plkys of Eyroun, & grynde hem smal,
& lye hem vppe with Milke ; J'an nym raw jolkys of Eyro^m, & melle hem
a-mong chikonys y-smete, & do Jier-inne ; & yf j^ou luste, Smal birdys; &
a-force wyl Jiin comade -with Sugre or hony ; J^an take clowys, Macej, Pepir,
& Safron), & put fier-to, & salt yt ; & ]>an bake, & serue forth.
.xxxvj. Crustade gentyle. — Take a Cofyn y-bake; j^an grynd Porke or
Vele smal -with harde jolkys ^ of Eyroun ; ]>an lye it with Almaunde Milke,
& make hem stondyng ; take Marow of bonys, & ley on J^e cofynne, & fylle
hem fulle with J^in comade, & serue f[orth].
.xxxvij. Doucettes. — Take Porke, & hakke it smal, & Eyroun y-mellyd
to-gederys, & a lytel Milke, & melle hem to-gederys with Hony & Pepir, &
bake hem in a cofyn, & serue forth.
.xxxviij. Doucettes a-forcyd. — Take Almaunde Milke, & jolkys of Eyroun
y-melled to-gederys, Safroun, Salt, & hony ; dry jjin cofyn, & ley fin Mari-
bonys fer-on, & caste fin comade j^er-on, & serue f[orth.].
.xxxix. Daryoles. — Take Milke an Eyroun, & ]>e fatte of }e Freyssche
1 A. perys. '^ A. til that. ^ jg^f 43 back. * A. adds and rawe polices.
56 COOKERY BOOK. 1. HARLEIAX MS. 279. VYAUNDE FURNEZ,
broj^e, Pepir, & Safroun, & Hony ; dry J^in cofyn, & caste J^in comade ^er-on,
& seme forth.
.xl. Daryoles. — Take croddys of j^e deye, & Tvryng owt ]>e whey ; & take
^olkys of Eyroun nowt to fewe, ne nojt to many, and strayne hem bo]7e to-
gederys jiorw a straynot<r, & j'an hard )iin cofynne, & ley ym marew j^er-in ;
& pore J'in comade J^^r-on, an bake hem, & serue hem forth.
.xlj. Flathouns m lente. — Take & draw a j^rifty Milke of Almawdes;
temper with Sugre Water ; Jjan take hardid cofyns, & pore ])in comad ]7er-on ;
blaunche Almaundis hoi, & caste ther-on Ponder Gyngere, Canelle, Sugre,
Salt, & Safrown ; bake hem, & serue f [orth].
Amen.
COOKERY BOOK. I. HARL. 279. HENRY IV.'s CORONATION FEAST. 57
[' CONUIUIA
Quaedam Antiqua, viz.
Conuiuium
1. Regis H. 4. in coronatione sua A" D"^*- 1399. apud Wee.tmonasterium.
2. Conuiuium Eegis supradicti in nuptiis A" D°*- apud Wynton/«/rt.
3. Conuiuium Domini de La Grey, incerti temporis.
4. Conuiuium Ricardi Flemming Episcopi Lincolniensis, incerti temporis :
ille tamen ibidem Episcopus institutus a Papa A" D° 1420, circa
annum nonuwj Regis H. 5.
5. Conuiuium ad funeralia Nicholai Bubbewith, Episcopi Bathonensi's et
Wellensw, die 4° Dec. A" D" 1424, a" 3° H. 6.
6. Conuiuium Johannis Stafford, qui successit Nicholao Bubbewith proefato,
in inductu suo ad Episcopatum Bathonensis et "Wellensjs, die 16 Sept.
A" D° 1425.
7. Conuiuium in nuptijs Comitia Devonise, incerti temporis.]
[Earl. 279, kafiS.]
Comiiuimn dommi Henrifi Regis quarti, In coronacione sua apud
Weatmonasterium. ^
Le pn'mer cours. Heroun.
Braun en peu^rarde. Crustade Lumbarde.
Viaund Ryal. Storieoun, graunt luces.
Teste de senglere enarmej. -^ Sotelte.
Graund chare. I^e .ij. COurs.
Syngnettys.
^ :, ■, , Venyson en furmenty.
Capoun de haut grace. ^ i^
Eesaunte.
Gely.
1 Leaf 57. This Contents (between square brackets) is in a much later hand, probably
18th century.
- Did Chaucer get any of it, in return for his humorous Furse appeal ?
3 A. en
58 COOKERY BOOK. I. HARL. 279. HENRY IV.'s CORONATION FEAST.
Porcelle farce enforce.
Pokokkys.
Cranys.
Venyson Eoste.
Conyng.
Byttore.
Pulle endore.
Graunt tartez.
Braun fryez.
Leche lumbarde.
A Sotelte.
Le .iij. cours.
Blaundesorye.
Quyncys in comfyte.
Egretez.
Curlewys.
Pertryche.
Pyionys.
Quaylys.
Snytys.
Smal byrdys.
Babettys.
Pome dorreng.
Braun blanke leche.
Eyroun engele.^
Frytourys.
Doucettys.
Pety perneux.
Egle.
Pottys of lylye.
A Sotelte.
Conuiuiuw Regis sup/-adicti in nnpcijs apud Wyntonw?/!.
le .j. cours.
Fylettys in galentyne.
Yyaund Ryalle.
Grosse chare.
Signettys.
Capoun of liaut grece.
Fesauntys. [leafio, back.]
Chewetys.
A Sotelte.
Le .ij. cours.
Yenyson -with furmente. Potage.
Gelye.
Porcellys.
Conynge.
Bittore.
Pulcynges farcej.
Pertryche.
Leche fryez.
Braun bruse.
A Sotelte.
Le .iij. cours
Creme de Almaundys.
Perys in Syryppe.
Venyson Bostyd.
Kyde.
Wodecokke.
Plouere.
Rabettys.
Quaylys.
Snytys.
Feldefare.
Smale byrdys.
Crustade.
Sturgeown.
Fretoure.
A Sotelte.
Ibidem cowuiuium de pissibus.
Le .j. cours.
Vyaund Ryal.
Sew lumbarde.
iced eggs.
COOKERY BOOK. I. HARL. 279. HENRY IV. 's WEDDING FEAST. 59
Salt Fysshe.
Laumpreys pouderyd.
Pyke.
Breme.
Samoun Rostyd.
Crustade Lumbarde.
A sotelte.
Le .ij. cours.
Purpayis en furmente.
Gely. "
Breme.
Samoun.
Congre.
Gurnarde.
Plays.
Lampreys in past.
Leche fryez.
Panteryse.
Coronys for a sotelte.
Le .iij. cours.
Creme of Almaunde.
Perys in syrippe.
Tenche enbrace.
Troutez.
Floundrys fryid. [/ea/46.]
Perchys.
Lamprey Rostyd.
Elys Eostyd.
Lochys & colys.
Sturioun,
Crabbe au Creueys.
Graspeys.
Egle coronys in sotelte.
In Festo Sancte Trinitatis in cena.
Le .j. cours.
Brewys.
Chykonys y-boylid.
Pygge en Sage.
Spaulde de Motoun.
Capoun Rostyd.
Pastelade.
Le .ij. cours.
Venysoun en bro]je.
Kyde Rostyd.
Heronsewys.
Peioun.
Venysoun Rostyd.
Rabettys.
Pety perneux.
Le iij. cours.
Gely.
Quaylys.
Samaca.
Pescodde.
Blaunderellys.
Strawberys.
Le .j. cours
Rys Moleynj.
Vyaunde bruyse.
Bakunde Heryng.
Gros Salt fysshe.
Salt Samoun.
Salt Elys.
Conuiuium domini de la Grey.
Eryid Marlyng.
Grete Pyke.
Bakyn Elys.
Le .ij. cours.
Compost )
Brode canelle. )
Codlyng.
Potase.
60 1. HARL. 279. FEASTS OF LORD DE GREY AND BP. OF LINCOLN.
Ruchet.
Eochys.
Cheueyne.
Flampoyne.
Halybutte.
Plays fry id.
Trayne Roste.
Vn Lechemete.
Le .iij. cours.
Gelye. [Ieafi6, back.]
Creme of Almaundys.
Trowtys.
Storione.
Purpays.
"Wylkys.
Elys & Lamprouns Rostyd.
Tenche.
Perche.
Breme de Mere.
Pyuenade in paste.
Leche lumbarde.
Chesmeyne.
ConuiuiuM Flemmynge,
Le .j. cours.
Perrey fyn. \
Rapeye. j ^ ''^ '
Grete taylys of Milwelle,
An lenge.'
Samoun pollys.
Salt Elys -with galentyne.
Gode Pyke an fat.
Grosse tartej.
Le .ij. cours.
Lampreys in galentyne.
Vyand Ryal.
Haddok.
Gurnard.
Plays.
Halybutte.
Lincohiiensis "Ei^iscopi.
Elys an Lampronys Rostyd.
Flampayn.
Le .iij. cours.
Mammenye.
Creme de .ij. colourys.
Troutys.
Storioun.
Samon freysslie.
Perche.
"Walkys.
Breme de Mere.
Crabbe.
Purpeys Rostyd.
Goions fryid.
Doucetys.
Conuiuiu?w Johannis Chaundelere, ^T^iscopi Saruw, in introitu episcopatus
sui : in carnibus.
Pomys en gele. [leafil.]
Yn lechemete.
Tart Ryal.
Yn sotelte. Agnws dei.
Le .j. cours.
Furmenty en Yenyson.
Yyaund cyprys.
Capoun boilys.
Swan.
Fesaunt.
Pecokke.
Le .ij. cours.
Yyaund Ryal. jp^^^g^^
Blandyssorye. )
i.e. " Great tails of Milwell and Ling : " see next page, col. 2, near foot.
I. HARL, 279. FEASTS OF BPS. OF SALISBURY, & BATH & WELLS. 61
Porcellys
Kyde.
Crane.
Yenysoun Rostyd.
Heronsewes.
Pulsous farce.
Pertryge.
Vn leche.
Crustade Ryal.
Vn sotelte : a Lebarde.
Le .iij. cours.
]\raminenye Ryal.
Yyand.
Bittore.
Curlewe.
Pyioun.
Eabettys.
Doderellys.
Quaylys.
Larky s.
Vyaunt Ardant.
Yn lechemete.
Frytourys Lunibard.
Payn Puffe.
Gele.
Yn Sotelte : Aquila.
Cowuiuium domini "Sicholai Bubbewyth, nup^;;- ei^iscopi Boihonensis &
"WeWensis ad funeral/« ; videlic^'^, quarto die decembrits, anno domini
Millesimo. CCCC™ vecessimo quarto : in carnibus : —
Le .j. cours.
Nomblys de E,oo.
Blamangere.
Braun, cum Mustard.
Chynes de porke.
Capoun Eoste de haut grece.
Swan Eoste.
Heroun Eostyd.
Aloes de Eoo.
Puddyng de Swan necks.
Yn Lechemete.
Yn bake, \idelicet Crustade.
Le .ij. cours.
Eg Styuyd.
Mammenye.
Connyng Eostyd.
Curlew.
Fesaunt Eostyd.
Wodecokke Eoste. [leaf^l, bach.]
Pertrycbe Eoste.
Plouer Eoste.
Snytys Eoste.
Grete byrdes Eosted.
Larkys Eostyd
Yennysoun de Eo Eostyd.
Yrcbouns.
Yn leche.
Payn puffe.
Colde bakemete.
Conuiuiuwi de piscibi<s pro viris
Religios/s ad funerals predicts.
Le .j. cours.
Elys in sorry.
Blamanger.
Bakoun heryng.
Mulwyl taylys.
Lenge taylys.
Jolly s of Samoun.
Merlyng so]7e.
Pyke.
Grete Plays.
62
HARL 279. FEASTS OF THE BP. OF BATH AND WELLS.
Leche barry.
Crustade Ryal,
Le .ij. cours.
Mammenye.
Crem of Almanndys.
Codelyng.
Haddok.
Freysse hake.
Solys y-so|7e.
Gumyd broylid w/t/i a syryppe.
Brem de Mere.
Roche.
Perche.
Menus fryid.
Trchouns.
Elys y-rostyd.
Leche lumbard.
Grete Crabbys.
A cold bakemete.
Coiiuiuiu?« Johannis Staflforde, 'E'piscopi Wellensis in iwductu Ep2sco/;atus
sui, videlicet .xyj.^ die Septembris, Anno domini millessimo CCCC™°
vicessimo quinto [1425].
Le .j. cours.
Furmenty with venysoun.
Mammenye.
Brawnne.
Kede Roste.
Capoun de haut Greee.
Swan.
Heyroun.
Crane.
A leche. [leaf 48.]
Crustade Ryal.
Frutoure Samata.
A soltelte, a docter of lawe.
Le .ij. cours.
Blaunche Mortrewys.
Vyand Ryal.
Pecoke.
Conyng.
Fesaunte.
Tele.
Chykonys doryd.
Pylons.
Veysoun Rostyd.
GuUys.
Curlew.
Cokyntryche.
A leche.
Pystelade chaud.
Pystelade fryid.
Frytoure damaske.
A sotelte, Egle.
Le .iij. cours.
Gely.
Creme Moundy.
Pety Curlewe.
Egret.
Pertryche.
Venysoun Roste.
Plovere.
Oxyn kyn.
Quaylys.
Snytys.
Herte de Alouse.
Smale byrdys.
Dowcet Ryal.
Petelade Fryid.
Hyrchouns.
Eggys Ryal.
Pomys.
Brawn fryid.
I. HARL. 279. FEASTS OF BP. OF BATH & "WELLS, & LD. DEVONSHIRE. 63
A sotelte, Sent Andrewe. Leche.
j'rute. -^ bakemete.
Waffrys. Iq ij. cours.
^>^^^^^^- Mortrewys.
Pro inferiori parte Aule, & in alijs , J^^^*
locis. ^Conynge.
reionys.
Le .j. cours. Ckykons.
Furmenty vfith venysoun. Venysoun Kosted.
Mammenye. Leche.
Brawn. Frutoure.
Kede Roste. Bakemete chaud.
Capoun. Bakemete fryid.
A Ryal Fest in >e Feste
Le .j. cours.
Furmenty -with Venysoun.
Yyand Goderygge.
Yele Roste.
Swan witA chawderoun.^
Pecokke.
Crane.
Vn leche.
Yn Fryid mete.
Yn pasty, cooperta.
A sotelte: Ceruus.
Le .ij. cours.
Mammenye.
Yyand Motlegfi.
Kede.
Conyng.
Herons.
Chykonys endoryd.
Yenyson Rosted.
I. leche.
Yn Fryid mete.
I. paste Crustade.
1 leaf 48 back. ^ a
at ])e weddyng of J?e Erie of Deuynchire.
A colde Bakemete.
A sotelte: Homo.
Le .iij. cours.
Gely.
Datys in comfyte.
Fesaunt.
Gullys.
Poper.
Mawlard de la Ryuer.
Peionys
Pertryche.
Curlew.
Pomez endoryd.
I. Leche.
Payn PufFe.
A sotelte : Arbor.
Pro inferiori parte Auli.
Le .j. cours.
Yenyson en Broj^e.
Spawdys^ de Motoun.
Kyde.
chaudewyne. ^ Spaut or Spaud, Shoulder.
64 I. HARL. 279. THE EARL OF DEVONSHIRE'S WEDDING FEAST.
Doke. Pyionys.
Chykonys Roste. GuUys.
Pygge in Sawge. E.abettys.
Yenysoim bake.^ Venysoun Roste.*
Le. ij. cours. Doucetys.
Yn Leche.'
Caudel Ferry.
^ A. venysoune rostid.
^ A. adds in syrup .
^ A. adds ' mete,' and also adds Vnfryide mete after.
[lEnt( of P?arl. iHS. 270.]
65
COOKERY BOOK II.
HAELEIAN MS. 4016, ab. 1450 a.d.
\_TJds Contents is not in the MS., but
PAGE
Hare in Wortes 69
Buttered Wortes 69
Cabochis 69
Growelle fforce 70
Nombles of Veneson 70
Venysou in broth 70
Furmenty witli venysoC 70
Bourreys 70
Mortreus de Chare 70
Brawne in confite 71
Brawue in confite 71
Blaunche brawne 71
Browne in egurdouce 71
Brawne in peuard 71
Garbage 72
Pigge or chiken in Sauge 72
Stwed Beeff 72
Stwed Muttoii 72
Capons Stwed 72
Flathonys 73
Venysou ybake 73
Fruto«rs 73
Longe Fnito?<>-s 73
Pety pe/n antes 74
Auter peti p? > nantes 74
Custarde 74
Custard himbarde 74
Tartus of fflesh 74
Lese fryes 75
Auter Tartus 75
Dariolles 75
Pies of Parys 75
Crete pyes 76
Herbe-blade 76
Chawdwyii 76
Pikkyll T^oiiT le Mallard 77
Sauce gameljTie 77
Sauce sermstele . • 77
Sauce oylepeu«r 77
Sauce Yerte 77
Sauce Gynger 77
is made up from the titles therein.^
PAC5E
Sauce Sorell 77
Sauce galentyne 77
Swaii rested 78
Crane rested 78
Fesaunte rested 78
Partrich rested 78
Partrich stwed 78
Heron rested 78
Bytor rosted 79
Curlewe rosted 79
Egrete rosted 79
Brewe rosted 79
Quayle rosted 79
Pecok rosted 79
Sorcell rosted 79
Plouer 79
Wodekok 80
Snyte 80
Conyng 80
Conyng in Gravey 80
Conyng or hen in clene broth ... 80
Conyng, heii, or Mallard 80
Gelyuf endobat 80
Gelyne in brothe 81
Eabette rosted 81
Kede rosted 81
Venyso«n rosted 81
Vele rosted 81
Chikfarsed 81
Chike eudored 81
Goce or Capon farced 81
Pigge fEarced 82
Felettes of Porke endored 82
Felettes in galentyne 82
Losinges de chare 82
Tripe de Mutton 82
Allowes de Mutton 83
Browne fryes 83
Payn purdeuz 83
Perre 83
Malasade 83
66
CONTENTS OF HARL. 4016. COOKERY BOOK II.
PAGE
Blaunde sorre 84
Hagas de almoudes 84
Hanouey 84
Blamanger 85
Bukuade 85
Aiiter maner bukuade 85
Brest de mottoil in sauce 85
Eisshewes de Mary 85
Lethe lory 85
Tausey 86
Proyse 86
Gely 86
[Guissell] 87
Peris in Syrippe 87
Peris in compost 87
Chare de Wardone 88
Mawmene 88
Longe "Wortes de Peson« 89
Elys in Sorre 89
Ballok broth 89
Soppes Dorre 90
Soppes ])0>ir Chamberleyne .... 90
Muscules in broth 90
Muscules in Shelle 90
Mortrewes of Pesyii 90
Blanche porrey 90
Caudell ffery 91
Prenade 91
Froyte de almondes 91
Fried erenie de almondes 91
Creme boiled 92
Letlardes 92
Leche lumbardc 92
Autt'?- leche lumbard 93
Cryspes 93
Poterous 93
Risshewes 93
Potage de egges 94
Taylo!(rs 94
Malmens bastard 94
Gyngautrey 94
Fygey 94
Chaudewyue 95
Rapes 95
lusshell 95
Gele of peson 95
Caudell 96
Oyle soppes 96
Caudell de Almondes 96
Cheaut de Almondes 96
PAGE
Lente fFrutoi/rs 96
[Lesenges Fries] 97
[Risschewes de frute] 97
[Trayne roste] 97
Quynces or Wardones in paast ... 97
Rastons 98
Tart de ffruyte 98
[Chewettes] 98
Lamprey I-bake 98
Sauce po»r lamprey 99
Lamprey poudred 99
Stokfissh in sauce 100
Lamprons in Galentyne 100
Lamprons ybake 100
Oystres in g;-«uey 100
Oystres in cevey 100
Pike in galentyne 101
Pike boyled 101
Pike in brase 101
Auti?;- pike in Galentyne 101
Salmon fressh boiled 102
Samou roste in Sauce 102
Troute boyled 102
Crabbe or Lopster boiled 102
Perche boiled 102
Floundres boiled 102
Shrympes 103
Breme or Roche boiled 103
Breme rest ensauce 103
Plaise boiled 103
Ray boiled 103
Sole, boiled, rost, or fryed .... 103
Gurnard rested or boyled 103
Anoj^er 104
Menese or loche boiled 104
Haddok or codlyng 104
Barbell boyled 104
Millet boyled 104
Sturgeon boiled 104
Sturgeon in broth 104
SturgeoS po?<r porpeys 105
Firmenty with porpeys 105
Tenche in brase 105
Another diting of a tenche .... 105
Tm-but boyled 105
Turbut roste ensauce 106
Tripe de Turbut 106
Welkes boyled 106
Milkemete 106
Chared coneys, or chard wardoii . . . 106
67
COOKERY BOOK 11.
HARLEIAN MS. 4016, ab. 1450 a.d.
^ [T]his is the purviaunce made for Kinge Richard, beings with J^e Due
of lancastre at the Bisshoppes place of Durham at Londoiiig, the xxiii
day of September, the yere of the kinge forsaid .xij./ [a.b. 1387.]
First begvnuyng for a-chatry.
Xiiij. oxen lying in salte.
IJ. oxen ffreyssB.
Vi^-'''hedes of shape fressB.
Yi^x. carcas of shepe fressli.
Xij. Bores.
Xiiij. Calvys.
Cxi. pigges.
CCC. maribones.
Of larde and grace, ynogh.
IIJ. ton of salt venason.
IIJ. does of ffressh venason.
The pultry.
L. Swannes.
CCx. Gees.
L. capons of hie grace.
Yiii. dusseii oj^er capons.
Lx. dd^ Hennes.
CC. copiiH Conyngges.
IIIJ. Fesauntes.
Y. Herons and Bitores.
Yi. kiddes.
1 fol. 1.
Y. dissoii pullayii for Gely.
Xij. dd.^ to roste.
C. dd. peions.
Xij. dd. partrych.
Yiij. dd. Rabettes.
X. dosen Curlewes.
Xij. dosen Brewes.
Xij. Cranes.
Wilde fowle ynogh.
YJ^' galons melka,
Xij. galons Creme.
XI. galons of Cruddes.
II j. hushel) of Appalles.
Xj, thousand egges.
% The first course.
Yenesoii with Furmenty.
A potage called viaundbruse.
Hedes of Boras.
Greta Flessh.
Swannes rosted.
Pigges rosted.
Crustade lumbard in paste.
And a Sotelte.
2 six score. ^ dozens.
68 COOKERY BOOK II. HARL. 4016. FEASTS IN 1387 AND 1443.
^ The seconde course.
A potage called Gele.
A potage de Blandesore.
Pigges' rested.
Cranes' rested.
Fesauntes rested.
Herons rested.
Chekens endored.
Breme.
1 Tartes.
Broke braune.
Conyngges rested.
And a sotellte.
^ The thirde course.
Potage. bruete of Almondes.
Stwde lumbarde.
Yenyson rested.
Chekenes rested.
Pabettes rosted.
Partricli rosted.
Peions rosted.
Quailes rosted.
Larkes rosted.
Payne puff/.
A DissB of Gely.
Longe Fruto?^rs.
And a Sotelte.
^ Atte the stalling of Jolin Stafford, Archibisshopp^? of CsLurderhurj, the
xxj yere of king Harry the vj. [a.d. 1443.]
Brawne with Mustard.
Furmenty with Veneson.
Mawmeny.
Fesaunte.
Swaii.
Capon.
Carpeis of Venesoii.
Heron sewe.
Grete breme.
Leche cremy ryali.
Custard ryoH.
A sotelte. Saint Andrew, sitting on
an hie Auter of a-state, with bemes
of goldc ; afore him knelyng, ]>e
Bisshoppe in pontificalibws ; his
Croser kneling behinde him, coped.
^ The second course.
Bruet Men amy.
Yiaund cypre.
' fol. U.
Crane rosted.
Veneson rosted.
Conyng.
Betore.
Partrich.
Curlewe.
Graunte carpe.
Leche FrutoMr.
Tard riaH.
A sotelte : ]>e Trinite sitting in a son
of gold, with a crueyfix in his
honde. Seint Thomas in fat one
side, Seint Austin in that ojjer,
my lorde kneling in pontificalib^^s
afor him. behinde him, his croser
coped with the armes of Eouches-
tre. behinde him, in j>at o side, a
blakMonke, prior ^ of Cristas chirch;
in ]>at other side, the Abbot of
Seint Austyns.
■ fol. 2.
COOKERY BOOK II. HARL. 4016. FEAST IN 1443. RECIPES. 69
^ The thirde course.
Crerae Vine.
Gely departed.
Browes.
Chekenos boiled.
Melons ppuH.
Plouer rested.
Eabettes.
Yotrellej.
Rales.
Quayles.
Dew doues.
Blanke singuler leche.
Frutoure Easyfi.
Quynes bakyn.
A sotelte. A godhede in a son of
gold glorified aboue ; in the son
the holy giste volnptable. Seint
Thonirts kneHng a- for him, with ]>e
poynt of a swerd in his hede/ & ^
Mitre there-vppoii, crownyng S.T.
in dextera parte, maria tenens
mitram ; in sinistra parte, Johannes
'B'd^tista; et in iiij. partibws, iiij.
Angeli incensantes.
Here Beg^nnethe A Boke of Kokery,
. rriake Colys, and stripe hem faire fro the stalkes. Take
J- Betus and Borage, auens,^ Violette, Malvis, p«rsle,
betayn, pacience, J^e white of the lekes, and \e croppe of ]>% netle ; parboile,
presse out the water, hew hem small, And do there-to mele. Take goode
broth of ffi.-essh beef, or other goode flessh and mary bones ; do it in a potte,
set on \e fire ; choppe the hare in peces, And, if J70U wil, wassh hir in ]ie same
broth, and then drawe it thorgh A streynowr with the blode. And \e\\ put
aH on the fire. And if she be an olde hare, lete hire boile welt, or )70U cast
in thi wortes ; if she be yonge, cast in aH togidre at ones ; And lete hem
boyle til \q\ be ynogh, and cesofl hem with salt. And serue hem forth. The
same wise thou may make wortes of A Gose of a ni^t,^ powdryng of beef,
or eny other fressB flessh.
* Buttered Wortes. ^ Take al maner of good herbes that thou may gete,
and do bi ham as is forsaid ; putte hem on \q fire with faire water ; put
]7ere-to clarefied buttur a grete quantite. Whan thei ben boyled ynogh,
salt hem ; late none otemele come ther<;-in. Dise brede small in disshes, and
powr<? on \q wortes, and serue hem forth.
Cabochis. % Take faire Cabochis, pike hem and wassh hem, and parboyle
1 ' honde ' crost through, and ' hede ' written after. ^ MS. anens. 3 njght. * fol. 26,
70 COOKERY BOOK II. HARL. 4016. VENISON DISHES.
hem ; then presse oute the water on a faire horde, choppe hem, and cast hem
in a faire potte with goode fressh hroth and with Mary-bones, And lette hem
hoyle ; then take faire grate brede, and cast there-to, saferoil,^ salt, and lets
hoyle ynogh. And then serue hit forth.
Growell^ fforce. % Take Groweli y-made of ffresh beef; And whan it is y-
soddeii ynogh, drawe it thorgh a Streynowr into a fair potte ; then take lene
porke, and seth it ; grynde it smaH in a morter, and temper it with the seid
broth, and cast togidre. And lete it boyle til hit be ynogh. And cast thereto
Sapheron and salt, and serue it forth.
Nombles of Veneson. ^ Take jSTombles and kut hem smaH, whan they ben
rawe ; Jiefi take fressh broth, water, and wyne, of eche of hem y-lyche moche,
pouder of peper, CaneH, and boyle hem till it be almost ynogh, And then
cast powder ginger there-to, And a lituH vynegre ; salt and cesoii it vppi?, and
Sfrue it forth for a gode potage.
Venysofi in broth. *[ Take rybbes of venyson, and wassh hem faire in
Water, And streyfi the Water thorgh a Streynowr into a faire potte, and cast
J^e Venyson thereto, p^rcely, Sauge, powder of pep«r, clouej. Maces, Yinegre,
salt, And late hem boile til j^ei be ynow, & serue it forth.
' Furmenty with venyson. ^ Take faire whete, and kerve it in a morter,
And vanne a-wey clene the dnste, and wassh it in faire waters and lete it boile
tin hit breke ; tlieii do awey the water clene, and caste there-to swete mylke,
and sette it ouer the fire. And lete boile til it be thik ynogh. And caste there-to
a goode quantite of tryed rawe yolkes of egges, and caste thereto Sapheron,
sugur, and salt ; but late it boile no more then, but sette it on fewe coles, lest
the licoure wax colde. And fen take fressh venyson, and water hit; seth hit
and bawde hit; And if hit be salt, water hit, sethe hit, and leche hit as hit shali
be serned forth, and put hit [in a vesseH wetA feyre water, and buille it]^
ayen ; and as hit boyleth, blowe a-wey the grece, and serue it forth with
fPurmenty, And a litul of ])e broth in the Dissh all hote with the flessB.
Bourreys. ^ Take pipes, hertes, neres, myites, and of the rybbes of J>e
Swyne, or elles take (if thou wilt) Mallard or Goos, and choppe hem smaH,
And then parboile it in faire water. And take it vp, and pike it clene. And
putte into a potte. And cast there-to Ale ynogh, Sauge, Salt, And lete boile
right ynowe, Sclpen serue it forth.
Mortreus de Chare. ^ Take porke, and seth it ynow ; and take it vppe,
and bawde hit, and hewe it and grinde i,t, and in a morter ; And cast thereto
^ The MS. has here and brede crossed out. - fol. 3. ^ Added from D.
COOKERY BOOK II. HARL. 4016. DISHES OF BRAWN. 71
grated brede, and then drawe the same broth thorgh a streynom", And temper
hit with ale, and do al into a potte, and lete boile, and aley hit with yolkes
of egges, And then lete it boile no more, And caste thereto powder of ginger,
Salt, And put hit in disshes hi maner of Mortrewes, And cast thereto powder
of ginger, & serue it forth.
Brawne in confite. ^ Take fressh brawne, and myce ' it smali, and take
Almondes, and blanche hem, and grinde hem, and draws hem thorgh a
strayno2n".
^ Brawne in confite. ^ Take fressh brawne, and seth it ynowe ; pare bit,
and grinde hit in a morter, and tempei" it with almond mylke, and draw it
thorgh a Streyno?<r into a potte, and cast thereto Sugo«r ynowe, and ponder
of Clowes, and lete boyle ; and take ffloure of Caneii, or powder, a goode
quantite, and caste there-to. And lete boyle, and caste there-to powder of
ginger ; And theii take it vp oute of the potte. And put in a lynnen clothe
and presse it ; lete hem boile so long in J^e potte that it be thik, And then take
hit vppe, and presse it in the clothe ; And then leche hit faire, but not to
thyn ; And then take the ribbes of ])e boor, and al bare, and set hem enlonge
the leches, And serue it forthe .ij. or iij. leches in a dissh.
Blaunche brawne. ^ Take fressh Brawne, and myce it smaH ; And take
Almondes, and blaunche hem, and grynde hem thorgh a Streyno2<r into stuffe
mylke, And put al into a potte, and sugur, And boyle al togidre til hit be
right stuff ; And then take it vp, And cast hit in-to a faire basyn, And lete
it stonde there til hit be aH colde ; And ]7en take a knyfe And leche it faire,
but not to thyn, And ]7en serue hit forthe, a leche. or ij. in a dissh.
Browne in egurdouce.^ ^ Take mighti broth of beef or of Capon, or take
faire fressh brawne, and seth hit, but not ynow. And theii leche hit, And
cast hit into the broth ; then take hole oynones, pike hem,^ And cast hem al
hole there-to ; then take Yynegre and CaneH, and sette on l^e fire, and hete
hem, and drawe hem ]7orgh a Streynoure, and cast hit there-to. Then take
clowes. Maces, powder of peper, and cast thereto, and a lituH Sawndres,
And sette hit ouer J^e fyre and lete boyle til J»e oynones and the brawne
ben even sodde, and not to moche ; then take licowr made of brede, vynegre,
'and wyii, and sesofi it vppe, and caste thereto a litul saferon to coloure hit,
and salt. And serve it forth.
Brawne in peuard.^ ^ Take wyn, pouder of CaneH, drawe hit thorgh a
^ inicer, michier, depecer, mettre en pieces. — Hippeau. Gloss. * fol. Zb.
* D. calls this " Braune en peueruade," it is recipe 56 there. * D. pile, i.e. peel.
& fol. 4. ® Braune eu peut^uade, D.
72 COOKERY BOOK II. HARL. 4016. GARBAGE, STEWS, ETC.
Streyno?<r, set hit ouer the fire, lete hit boile, caste there-to Maces, cloues,
powder of Peper ; take smale onyons hole, pflrboyle hem, caste thereto ; lete
hem boile togider ; then take Brawne, leche hit, but not to thin ; And if hit
be saused, let stepe hit in Hote water til hit be tender, then cast hit into ]>e
siripe ; take Saundres, Vynegre, and caste there-to, And lete boile al togidre
til hit be ynowe ; then take powder of ginger, caste thereto ; lete hit not be
thik ne to thyn, butte as potage shulde be ; And serve hit forthe.
Garbage. ^ Take faire Garbage, chikenes hedes, ffete, lyvers, And gysers, and
"wassh hem clene ; caste hem into a faire potte, And caste f ressh broth of Beef,
powder of Peper, Caneli, Clowes, Maces, Parcely and Sauge myced smaH ;
then take brede, stepe hit in \ie same brothe, Drawe hit thorgh a streynowr,
cast thereto, And lete boyle ynowe; caste there-to ponder ginger, vergeoMS,
salt, And a lituH Safferon, And serve hit forthe.
Pigge or chiken in Sauge. ^ Take a pigge. Draw him, smyte of his hede,
kutte him in .iiij. quarters, boyle him til he be ynow, take him vppe, and lete
cole, smyte him in peces ; take an hondefuH. or .ij. of Sauge, wassh hit, grynde
it in a morter with hard yolkes of egges ; then drawe hit vppe with goods
vinegre, but make hit not to thyii ; then seson hit with powder of Peper,
ginger, and salt; then cowche thi pigge in disshes, and caste fe sirippe J;er-
vppon, and serue it forthe.
Stwed BeeJff. ^ Take faire Eibbes of ffresh beef, And (if thou wilt) roste
hit Hil hit be nygfi ynowe; then put hit in a faire possenet ; caste ]>er-to
p«rcely and oynons mynced, reysons of corauns, powder peper, canel, clowes,
saundres, safferon, and salt ; then caste there-to wyii and a lituH vynegre ; sette
a 1yd on J^e potte, and lete hit boile sokingly on a faire charcole til hit be
ynogh ; j^eil lay the f9.essii, in disshes, and the sirippe there-vppoil. And serve
it forth.
Stwed Mutton. ^ Take faire Mutton that hath beii roste, or elles Capons, or
suche o|?er flessfi, and mynce it faire ; put hit into a possenet, or elles bitwen
ij. siluer disshes ; caste thereto faire p«rcely. And oynons smaH mynced; then
caste there-to wyn, and a lituH vynegre or vergeous, pouder of peper, Canel,
salt and saffron, and lete it stue on j^e faire coles. And ])eh serue hit forthe ;
if he have no wyne ne vynegre, take Ale, Mustard, and A quantite of vergeous,
and do J^is in 'pe stede of vyne or vinegre.
Capons Stwed. ^ Take p<?rcelly, Sauge, Isoppe, Eose Mary, and tyme, and
breke hit bitwen thi hondes, and stoppe the Capon there-with ; colowr hym
1 fol. 4i.
COOKERY BOOK II. HARL. 4016. VENISON, FRITTERS. 73
with Safferon, and couche him in a erthen potte, or of brasse, and ley splentes
vnderneth and al aboujt the sides, that the Capon toiiche no things of the
potte ; strawe good herbes in ]>e potte, and put there-to a pottel of the best
Avyn that thou may gete, and none other licowr ; hele ' the potte with a close
led, and stoppe hit aboujte with dogh or hater, that no eier come oute ; And
set hit on ]^e faire charcole, and lete it seeth easly and longe tiH hit be ynowe.
And if hit be an erthen potte, jjen set hit on ]>e fire whan ]70u takest hit
downe, and lete hit not touche ])e grounde for breking ; And whan ]>e hete is
ouer past, take oute the Capon with a prik ; theii make a sirippe of wyne,
Reysons of corance, sugur and safFeron, And boile hit a lituH; ^medel pouder
of Ginger with a litul of the same wyii, and do ]7er«to ; then do awey the fatte
of the sewe of the Capon, And do the Sirypp^ to ]>e sewe, and powre hit on ]>e
capon, and serue it forth.
Flathonys. ^ Take mylke, and yolkes of egges, and ale, and drawe hem
thorgh a straynowr, with white sugur or blak ; And melt faire butter, and put
thereto salt, and make fairs coffyns, and put hem into a Nowne^ til Jiei be a
lituH hard ; ]>eQ take a pile, and a dissh fastned there-on, and fill j^e coffyns
therewith of the seid stuffe and late hem bake a while. And J7en take hem
oute, and serue hem forthe, and caste Sugur ynogh oil hem.
Venyson ybake. ^ Take hanches of Venysoil, parboile it in faire water and
salt ; ]>en take faire paast, and ley there-ofi ])e Venyson y-cutte in pieces as ]>o\i
wolt have it, and cast vnder hit, and aboue hit, powder of ginger, or peper
and salt medylde togidre, And sette hem in An oven, and lete hem bake til
]jcj be ynogh.
FrutOMls. ^ Take yolkes of egges, drawe hem thorgh a streynoi<r, caste
there-to faire floure, berme and ale ; stere it togidre til hit be thik. Take
pared appelles, cut hem thyn like obleies,* ley hem in ]>e batur ; ]>en put hem
into a Ifrying pan, and fry hem in faire grece or buttur til }ei ben browne
yelowe ; then put hem in disshes, and strawe Sugur on hem ynogh, And
serue hem forthe.
Longe FrutOMrs. ^ Take Mylke And make faire croddes there-of in maner
of chese al tendur, and take oute ]>e way clene ; theii put hit in a faire boH,
And take yolkes of egges, and white, and menge floure, and caste thereto a
good quantite, and drawe hit j^orgh a streynoure into a faire vesseH ; then
put hit in a faire pan, and fry hit ^ a lituH in faire grece, but lete not boyle ;
then take it oute, and ley on a faire borde, and kutte it in faire smale peces
1 cover. ^ iol. 5. ^ an oven. * sacramental wafers. ^ lol. 5b.
74 COOKERY BOOK II. HARL. 4016. CUSTARDS, AND MEAT TARTS.
as thou list, And putte hem ayefi into the panne til thei be browne ; And
then caste Sugur on hem, and serue hem forth.
Pety p^rnantes. ^ Take faire floure, Sugur, Saffron, and salt, and make
paast ]>er-o{; theii make small Coffyns, theii cast in eche a coffyn .iij. or iiij
rawe yolkes of egges hole, and ij. gobettes or iij. of Mary couche ]>enn; ])en
take powder of ginger, Sugur, Eeysons of Gorans, and cast above ; ]>.en cover
the coffyn with a 1yd of ]>e same paste ; then bake hem in a oveii, or elles
fry hem in faire grece fressB, And then serve hit forthe.
Anter peti pernantes. ^ Take and make thi Coffyns as hit is a-for said ;
then take rawe yolkes of egges, tryude in sugur, ponder of Gynger, and
resons of Gorans, and mysed mary, but not to smaH, And caste aA this into a
faire boH, and medel aH to-gidre, and put hit in coffyns, and bake hem, or fry
hem as ]>oii diddest be ]>& toj^er.
Custarde. ^ Take Yele, and smyte hit in lituH peces, and wassh it clene;
put hit into a faire potte with faire water, and lete hit boyle togidre ; ]>eT\ take
pflrcelly, Sauge, Isoppe, Sauerey, wassh hem, hewe hem, And cast hem into
flessB. whan hit boileth ; then take powder of peper, canel, Glowes, Maces,
Saffron, salt, and lete hem boyle togidre, and a goode dele of wyne with aH,
And whan the flesshl is boyled, take it vppe fro ]>e broth, And lete the broth
kele. "Whan hit is colde, streyne yolkes and white of egges thorgh a
streynoMr, and put hem to the broth, so many that the broth be styff ynowe.
And make faire cofyns, and couche iij. or iiij. peces of the flessh in ]>e Coffyns ;
then take Dates, prunes, and kutte hem ; cast thereto powder of Gynger and
a lituH ^ Vergeous, and put to the broth, and salt ; then lete the coffyn and
the flessh bake a lituH ; And j^en put the broth in the coffyns, And lete
hem bake till they be ynogh.
Custard lumbarde. ^ Take good creme,- and yolkes And white of egges, and
breke hem thereto, and streyne hem aH ]7orgh a strayno?<r tiH hit be so thik
that it woH here him self ; And take faire Mary, And Dates, cutte in ij. or iij.
and prunes, and put hem in faire coffyns of paast ; And then put J^e coffyn in
an oven. And lete hem bake tiH thei be hard. And then drawe hem cute, and
putte the licoure into 'pe Coffyns, And put hem into jje oven ayefi. And lete
hem bake till they be ynogh, but cast sugur and salt in j>i licowr whan ye
putte hit into ]>e coffyns ; And if hit be in lentofi, take creme of Almondes,
And leve the egges And the Mary.
Tartus of fflesh. ^ Take fressh porke, hew it smaH, grynde it in a morter,
1 fol. 6. - The MS. has here and fioiles of parcelly crossed through.
COOKERY BOOK II. HARL. 4016. TARTS, AND PARIS PIES. 75
and take it vpp^ into a faire vesseH: ; And take yolkes and white of egges,
streyn hem J^orgli a streynowr, and temper ]7e porke there-with ; then take
pynys, reysons of coraunce, and fry hem in fressB. grece, and cast ther<?to
ponder of peper, Gingere, CaneH, Sugur, Safferoii and salt, and do hit in a
coffyii, and plante the cofFyfi above with prunes, and kutte dates, and grete
reysynges, and smale birdes, and or ellej hard Yolkes of egges ; and if jjou
take birdes, fry hem a lituH; in fresh grece, or thou putte hem into ]>e CofFyn ;
then endore hit with yolkes of egges and witli saffron, and lete bake hit til
hit be ynogh, and so serue hit forth.
Lese fryes.^ ^ Take nessh chese, and pare it clene, and grinde hit in a
morter small, and drawe yolkes and white of egges thorgh a streyno«r, and
cast there-to, and grinde hem togidrc; then cast thereto Sugur, -butter and
salt, and put al togidre in a coffyn of faire paast. And lete bake ynowe, and
then seme it forthe.
Auter Tartus. ^ Take faire nessh chese that is buttry, and par hit, grynde
hit in a morter ; caste therto faire creme and grinde hit togidre ; temper hit with
goode mylke, that hit be no thikker jreh rawe creme, and cast thereto a litul
salt if nede be ; And ^ thi chese be salte, caste thereto neuer a dele ; colowr hit
with saffron ; then make a large coflPyn of faire paste, & lete the brinkes be
rered more j^eii an enche of hegh ; lete ]>e coffyn harden in ]>e oven ; l^en take
it oute, put gobettcs of butter in the bothoni thereof. And caste the stuffe
there-to, and caste peces of buttur there-vppoii, and sette in ]>e oven with-oute
lydde, and lete bake ynowe, and then cast sugur thereon, and serue it forth.
And if J70U wilt, lete him haue a lydde ; but pen thi stuff most be as thikke
as Mortrewes.
Dariolles. ^ Take wyne and fressh broth, Clowes, Maces, Mary, powder of
Gynger, and Saffron, And lete al boyle togidre; And take Creme, (and if hit be
cloutes, drawe hem thorgh a streynowr,) And yolkes of egges, and medle hem
togidre, and powre the licoure that jje mary was soden in, thereto ; And then
make faire cofyns of fyne paast, and putte the mary there-in, and myced dates
And streberies, if hit be in time of yere, and sette jie Coffyns in j^e oven, And
lete bake a lituH while, And take hem oute, and putte the licowr thereto, And
lete hem bake ynouh
Pies of Parys. ^ Take and smyte faire buttes of porke and buttes of vele
togidre, and put hit in a faire potte. And putte thereto faire broth, And a
fjuantite of Wyne, And lete aH: boile togidre til hit be ynogh ; And ]ieh take
hit fro the fire, and lete kele [a litel, and cast ther-to raw yolkes of eyren),
1 D. Leche fryej. 2 fol. 6b. 3 if.
76 COOKERY BOOK II. HARL. 4016. PIES, HERBEBLADE.
and pouudre of gjngeuere, sugre and salt, and mynced dates, reysyns of
corence : make then cofFyns of feyre past, and do it ther-ynne, and keuere
it & lete bake y-nog1i.] ^
^Grete pyes. ^ Take faii-e yonge beef, And suet of a fatte beste, or of Motton,
and hak aH this on a borde smali ; And caste thereto ponder of peper and
salt; And whan it is small heweii, put hit in a bolle, And medle hem weH;
theii make a fairs large Cofyn, and couche som of this stuffur in// Then
take Capons, Hennas, Mallardes, Connynges, and parboile hem clene ; take
wodekokk^s, teles, grete briddes, and plom hem in a boiKng potte ; And
theii couche al J^is fowle in jie Coffyii, And put in euerych of hem a quantite
of ponder of peper and salt// Then take mary, harde yolkes of egges. Dates
cutte in ij. peces, reisons of coraunce, prunes, hole clowes, hole maces, CaneH,
and saffron. But first, whan thou hast cowched aH thi foule, ley the reme-
naunt of thyne other stuffur of beef a-bought hem, as J^ou thenkest goode ;
and then strawe on hem this : dates, mary, and reysons, &c.. And then close
thi Coffyn with a lydde of the same paast, And putte hit in ])e oven. And
late hit bake ynogh ; but be ware, or thou close hit, that there come no saffron
nygh the briukes there- of, for then hit wol neuer close.
Herbe-blade. ^ Take buttes of Porke, and smyte hem in peces, and sette
hit oil the fire, and seth it in faire water ; And whan hit is sodeii y-nogh, take
it oute, and baude hit, and pike oute J^e bones, and hewe it small, and putte
hit in a faire boU. And take Isop, Sauge, and parcelly a goode quantite ;
pike hit, and hewe hit smaH, And put hit in faire vessellcz ; And take a litul of
]7e brotli ]7at J^e porke was sodeii yii, and drawe hit j^orgh a streynowr, and
caste to the erbeblade, and yef hit a boyle ; theii take oute ]>e herbes witfi a
Skymoea' fro the broth, And cast hem into ]>e porke in ]>e bolle ; And thefi
myce faire dates small, And caste hem there-to. And reysoiis of coraunce, and
pynes; And draw rawe yolkes of egges thorgh a strayno?<r, and caste thereto
Sugur, powder of Ginger, salt; colour hit with a lituH saffroii ; And truH
hit with ^thi honde, al this togidur in 'pe bolle ; And ]?eii make faire rownde
cofyns, and put hem in the oveii, and hard hem a lituH, and take hem oute
ayeii, and with a dissh in thi honde, fil hem full of the stuffe, and sette hem
ayeii in the oven al opeii, And let hem bake ynowe. And thenne serue hit forth.
Chawdwyii. ^ Take Gysers, lyuers, and hertes of Swannes, or of wilde
gese ; And if ]>e guttes be fatte, slytte hem, and cast hem there-to, And boile
hem in faire water ; And theii take hem vppe, And hew hem smale, and caste
1 Added from D. « fol. 7. » fol. 7b.
COOKERY BOOK 11. HARL. 4016. PICKLE AND SAUCES. 77
into ]>e same brot!i ayene,biit streyne hit Jiorgli a streynota* firste ; And caste
thereto ponder of peper and of caneH, and salt, and vinegi-e, And lete boile ;
And ]7en take ]>e blode of ])e swan, and fressh broth, and brede, and drawe
hem ])orgh a streynowr and cast thereto, And lete al boyle togidre ; And
jieh take ponder of Gynger, whan hit is al-moost ynough, And caste ' there-to,
And serue it forthe.
PikkyH ipotir le Mallard. ^ Take oynons, and hewe hem smaH, and fry
hem in fressh grace, and caste hem into a potte, And fressh broth of beef,
Wyne, & powder of poper, canel, and dropping of the mallard/ And lete hem
boile togidur awhile ; And take hit fro ]>e ijre, and caste thereto mustard a
litul, And ponder of ginger. And lete hit boile no more, and salt hit, And
seme it forthe with j^e Mallard.
Sauce gamelyne. ^ Take faire brede, and kutte it, and take vinegre and
wyne, & stepe ]>e brede therein, and drawe hit thorgh a streynowr with
powder of canel, and drawe hit twies or thries til hit be smoth ; and ]>en take
ponder of ginger, Sugur, and ponder of clones, and cast ])erto a litul saffron
and lete hit be thik ynogh, '^and thenne serue hit forthe.
Sauce sermstele.^ ^ Take Milke and a litul floure, And caste hit in a potte,
And lete boile al togidur al thyii ; and whan hit is wel boyled, take and
stampe garlek small, and caste there-to ponder of peper, and salt, And then
serue hit forthe.
Sauce oylepeuer.* ^ Take faire browne brede, and tost hit, and stepe hit in ■
vinegre, and drawe it thorgh a streynoza", and caste there-to garlek (butte
stampe it smaH first) ; And caste there-to pouder of peper, And salte. And
serue hit forth.
Sauce Verte. ^ Take -parcelj, Mintes, Betany, Peleter, and grinds hem
smale ; And take faire brede, and stepe hit in vinegre, and drawe it thorgh a
streynowr, and cast thereto pouder of peper, salt, and serue it forth.
Sauce Gynger. ^ Take faire white brede, and stepe it in vinegre, and
drawe hit thorgh a streyno?<r twies or thries, and caste there-to pouder of
ginger and salte ; but lete it not be to thyn, bnt soni what stiff, And then
serue hit forthe.
Sauce SoreH. ^ Take SoreH, grynde hem smaH, And drawe hem thorgh a
Streynoure, and caste there-to Salt, and serue hit forth.
Sauce galentyne. ^ Take faire crustes of browne brede stept in vinegre,
And cast thereto pouder of caneH, and lete hit stepe therewith, til hit be
1 caste repeated in MS. * fol. 8. ^ D. Sauuce gauncelle. * D. Sauuce alpeutre.
78 COOKERY BOOK II. HARL. 4016. ROAST AND STEWED BIRDS.
browne; j^en clrawe hit thorgh a strejnour ones or twyes, And caste there-to
ponder of pep^r, And lete hit be som-whatte stonding, And ]7en seme hit
forthe.
Swan rested. ^ ^ Kutte a Swan in the rove ' of the moiithe toward the
brayne enlouge, and lete him blede, and kepe the blode for chawdewyn ; or
elles knytte a knot on his nek, And so late his nekke breke; theii skald him.
Drawe him and rost him even as thou doest goce in aH poyntes, and seme
him forth with chawd-wyne.
Crane rested. ^ Lete a Crane blode in the monthe as thou diddist a Swan ;
fold Tp his legges, kutte of his winges at ]>e ioynte next fe body, drawe
him, Wynde the nekke abought the spit ; putte the biH in his brest : his
sauce is to be mynced with pouder of ginger, vynegre, & Mustard.
ffesaunte rested. ^ Lete a ffesaunte blode in ]>e mouthe as a crane, And
lete him blede to dethe ; puH him dry, kutte awey his hede and the necke by
fe body, and the legges by the kne, and putte ]>e kneys in at the vente, and
roste him : his sauce is Sugur and mustard.
Partrich rested. ^ Take a p«rtrich, and sle him in J^e nape of the hede
with a fethur;^ dight him, larde him, and roste him as ]70u doest a ffesaunte
in the same wise, And serue him forth ; then sauce him yvith wyne, pouder of
ginger and salt, And sette hit in a dissh on the fuyre til hit boyle ; then cast
powder ginger, CaneH, thereon. And kutte him so ; or elles ete him with sugur
and Mustard.
Partrich stwed. ^ Take faire mighti broth of beef or of Mutton when hit
is boyled ynow, and streyii hit thorgh a streyno?<r, and put hit into an ertheii
potte, And take a good quantite of wyne, as hit were half a pynte. And take
partrich, clones. Maces, and hole peper, and cast in-to ]>e potte, and lete boile
wel togidre ; And whan the partrich ben ynogh, take the potte from the fuyre,
and then take faire brede kutte in thyn *browes, and couche hem in a faire
chargoi<r, and ley the partrich on loft ; And take powder of Ginger, salt, and
hard yolkes of egges mynced, and caste into the broth, and powre the broth
vppon the partrich into the chargeoea', and serue it forth, but late hit be
colored with saffron.
Heren rested. ^ Take a Heron ; lete him blode as a crane. And serue him
in al poyntes as a crane, in scalding, drawing, and kuttyng the bone of the
nekke a-wey, And lete the skyn be oil, &c. ; roste him and sause him as ]>e
Crane ; breke awey the bone fro the kne to J^e fote, And lete the skyii be on.
1 fol. Sb. 2 roof, 3 D_ settles this stop. * fol. 9.
COOKERY BOOK II. HARL. 4016. ROAST PEACOCK, ETC. 79
Bytor rested. ^ Take a Bitowr, sle him in the mouthe, skalde him, seme
him in aH poyutes as ]70U doest a Crane, but lets him haue on his winges
when he is rested, And serue him forthe.
Curlewe rosted. ^ Take a Curlewe, sle him as a Crane, pul him dry, kutte
of the winges by the body, draws him, dight him as a Henne, And folde vp
his legges as a crane ; lete his necke and his hede be on ; take awey the
nether lippe and throte boH, and put his hede in at his shuldur, and roste
him as a Crane, and no sauuce but salte.
Egrete rosted. ^ Take an Egrets, sis him as a Crane, skalde him and
drawe him, and kutte his winges, and folde his legges as a crane, and roste
him, And seme him forth ; and no sauce but salte.
Brewe rosted. ^ Take a Brews, sle him as ]>e Curlewe, skalde him, drawe
him as a hen, brsks his legges at ]>e kne, and take awey the bone fro the
kus to ]>e fote, as a heron ; And kutte the winges by the body, and his hede
by the body, and put him on a spitts, And bynde his legges as a heron ; roste
him, reyse his legges and his winges as a heron, And take no maner sauce
butte salte.
' Q,uayle rosted. ^ Take a Quayls, and sle him, And serue him as thou doest
a partrich in aH Degre. His Sauce is sauce gamelyne.
Pecok rosted. ^ Take a Pecok, breke his necke, and kutte his throte, And
fle him, ]>e skyil and the fFethurs togidre, and the beds stiH: to the skyii of
the nekke, And keps the skyn and the ffethurs hole togiders; drawe him as
an hen. And kepe ]>e bone to 'pe necks hole, and roste him. And set the bone
of the necks aboue the broehe, as he was wonte to sitte a-lyve. And abowe
the legges to J^e body, as he was wonte to sitte a-lyvs ; And whaii hs is rosted
ynowe, take him of. And Iste him kele ; And J'eil wynde the skyii with the
fethurs and the taile abought the body. And serue him forthe as he were
a-live ; or ellej puH him dry. And roste him, and serue him as |70u doest a
henne.
SorceH rosted. ^ Take a SorceH or a tele, and broke his necke, and pul him
dry, And draw him as a chekon, and kutte off his fete and winges by the
body and j^e nekke, and roste him, and reise his winges and his legges as a
heron, if he be a SorceH ; And no sauce but salt.
Plouer. ^ Take a plouer, and breke his skoH, and pull him dry, And drawe
him as a chekon, And kutte j^e legges and the winges as a henne ; And no
sauce but salt.
1 fol. 9b.
80 COOKERY BOOK IT. HARL. 4016. DISHES OF CONIES.
Wodekok. ^ Take a wodecok, and sle liim as j>e plouer ; pul him dry, or
elles breke his bakke, And lete the senile be hole ; drawe him, And kutte of
his winges by the body, and turne vp the legges as J-ou doest of a crane ;
put his biH thorgh bothe his thighes ; roste him, And reise his legges And
his winges, as thou doest of aH maner of other clouen fote fowle.
^ Snyte. — Take a Snyte, and sle him as thou doste a wodecok ; pulle him,
late his necke be hole, save the wesing ; put the biH in the shulder, and f olde
]>e legges as a Crane ; roste him, And dight him as the Wodecok.
Conyng. ^ Take a Conyng, fle him. And di-aw him aboue and byneth. And
parboile him. And larde him, and roste him. And late the hede be oii ; And
vndo hi?«, and sauce him with sauce, ginger, And vergeous, and powder of
ginger. And thenne serue hit forth.
Conyng in Gravey. ^ Take blanched Almondes, grinde hem with wyn
And gode broth of befe and Mutton, and draw hit thorgh a Streyno?<r, and
cast hit into a potte, and lete boile ; and caste there-to pouder of ginger,
clowes. Maces, and sugur// And then take a Conyng, and seth him ynogh in
goode fressh broth, and choppe him. And take of the skyfi clone, and pike
hem clene And cast hit to the Sirippe, And lete boyle ones. And s^rue forth.
Conyng or hen in clene^ broth. ^ Take a Conyng or a hen, and seth him
ynowe in good fressh broth, and drawe J^e same broth thr[o]gh a Streyno?<r ;
And take half a pynte of white wyn, and caste there-to ; And then sette it
ouer the fire, and then choppy the Conyng or the hen, and take of the Skyn,
and pike hew* clene, and caste thereto, And lete boile togidre ; And whan
hit is boiled ynogh, caste thei'e-to powder of ginger, vergeous, and salt also;
And then thou shaH serue it forth.
Conyng, hen, or Mallard.^ ^ Take Conyng, Hen, or Mallard, and roste
him al-moste ynowe ; or elles choppe hem, and fry hem in fressh grece ;
and fry oynons myced, and cast al togidre into a potte, and caste there-to
fressh broth and half wyne ; caste thereto Clones, Maces, powder of Peper,
CaneH ; then stepe faire brede with the same broth and drawe hit thorgh
*a streynoia- with vinegre. And whan hit hath wel boiled, caste the licoMr
thereto, and pouder ginger, and vinegre, and ceson hit vppe. And theii thou
shaH serue hit forth.
Gelyne endobat. ^ Take a hen, and roste hir al-moost ynogh, and chop hir
smaH in faire peces, and caste hem into a potte ; and take fressh broth and
halff wyne, and caste there-to Maces, Peper, Clowes, and caneH ; and stepe
1 fol. 10. Snipe. ^ £)ouce MS. clere. ' D. adds en oylc. * fol. 10*.
COOKERY BOOK II. HAUL. 4016. STUFT CHICKEN AND GEESE. 81
faire brede with the same broth and with vinegre, and drawe hit thorgh a
streyno?rt- ; and whafi it hath wel boiled, caste thereto ponder of ginger and
vinegre, and seson hit vppe and seme it forth.
Gelyne in broths. ^ Take rawe hennes, chop hem, caste hem into a potte;
cast to fressh broth Wyne, p^^rcelly, oynons myced, powder of peper, clowes,
Maces, safFrou^J, and salt ; then stepe brede with vinegre and Jjs same broth,
and draw hit thorgh a streynowr, and cast it thereto, and lete boyle ynogh ;
And caste thereto ponder ginger, and sesone hit vp, & serue forth.
Rabette rested. ^ Take a Rabette, and sle him, And drawe him. And lete
his hede be oii), as a Conyng ; roste him as a Conyng, And serue him forth.
Kede rested. ^ Take a kydde, and slytte the skyn in ]>e throte, And seke
the veyne, and kut him, and lete him blede to deth ; and fle him. And larde
him, And trusse his legges in fe sides, and roste him, And reyse the shuldres
and legges, and sauce hit with vinegre and salte.
Venyso^m rested. ^ Take faire ffelettes of venesotm, and pike awey the
skyii and J7e bone, and prtrboile hem, and roste hem on a spitte ; And sauce
there-to. And seme hit forth.
Vele rested. ^ Take faire brestes of vele. And parboyle hem, And larde
hem, And 'roste hem, And then serue hem forth.
Chik farsed. ^ Take a faire chek, and skald him, and breke the skyii (as
sone as he is scalded) in the necke behinde, and blowe him, And cast him in
fiiiri? water, and wassh him ; and ]ien kutte of ]ie hede and nek, and lete he
ffete be on al hole, and di'aw him clene ; and ]>en pike faire p«rcelly, and
parboile hit ; And J^en take hard yolkes of eyron, and hewe hem and ]>e
prtrcelly togidre, and fressh grece, and caste there-to ponder of ginger, peper,
a litel saffron and salt. And put al in- to ]>e Chike, and put hit on a Spitte •
And thenne late him roste, and serue forth.
Chike endered. ^ Take a chike, and drawe him, and roste him, And lete
the fete be on, and take awey the hede ; then make batur of yolkes of
eyroii and floure, and caste there-to ponder of ginger, and peper, saffron and
salt, and pouder hit faire til hit be rested ynogh.
Gece er Capon farced. ^ Take p^rciH, Swynes grece, or suet of shepe, and
pffrboyle hem in faire water and fressh boyling broth ; And j^efi take yolkes
of eyeroii hard y-sodde, and hew hem smale, with the herbes and the salte ;
and caste thereto pouder of Ginger, Peper, CaneH, and salte, and Grapes in
tyme of yere ; And in oj^er tyme, take oynons, and boile hem ; and whan they
1 fol. 11.
82 COOKERY BOOK II. HARL. 4016. PORK LOZENGES, TRIPE.
ben yboiled ynowe with j^e herbes and with ]>e suet, al |'es togidre, jjcii put
aH; in ]>e goos, or in j)e Capon; And then late him roste ynogh.
Pigge ffarced. *[ Take rawe egges, and drawe hem j^orgh a streyno2<r, And
J»en grate faire brede ; And take saffron, salt, pouder ginger, And suet of
Shepe, And do medle al togidre into a faire vesseH:, and put hit in Jie pigge
wombe Whan he is oil ]>e brocche, And Jien sowe the hole togidre ; or take
a prik, and prik him togidur. And lete him roste.
^ ffelettes of Porke endored. ^ Take ffelettes of porke, and roste hem faire,
And endore hem with ]^e same batur as Jjou dofist a cheke as he turnetli
aboute the spitte, And seme hbn forth.
ffelettes in galentyne. ^ Take faire porke of ]?e fore quarter, and take of
the skyii, and put fe pork on a faire spitte, and roste it half ynogh ; and take
hit of, and smyte hit in peces, and east hit in a faire potte ; and l^en take
oynons, and shred and pul hem, not to smaH, and fry hem in a pan with faire
grece. And then caste hem to J»e porke into ]>e potte ; And then take good
broth of beef or Motton, and cast thereto, and set hit on ]>g fire, and caste
to pouder of Peper, Canel, Cloues & Maces, and lete boile wel togidur ;
and j^eii take faire brede and vinegre, and stepe the brede with a lituH of J^e
same broth, and streyne hit thorgh a streynoj<r, and blode with aH ; or elles
take Saundres and coloe^r hit therewith, and late hem boile togidur, and
cast thereto Saffron and salt, and s^rue hit forth.
Losinges de chare. ^ Take faire buttes of porke, and hewe hem, and
grynde hem, and caste there-to yolkes of eyrefi rawe, and take it vppe into
a faire vesseH ; and take reysons of Corance, and myced dates, and pouder
ginger, peper, saffron, and sugur, and medle al this to-gidre ; and make faire
paast of sug2<r, saffron, and salte, and temper therein ; And make thereof ij .
faire cakes, and ley the stuff therein al abrode on ]>e cakes aH flatte. And
fen take ano]7er Cake, and ley him al abrode thereon, and J^eil kutte ])e Cakes
thorgh with a knyfe, in maner of losinges ; And then make faire bater of rawe
yolkes of eroii, sugur and salt, and close Jie sides of ]>e losinges therewith,
and theii fry hem in fressh grece ynow, And so serue hem forthe.
Tripe de Mutton. ^ Take a panche of a shepe, and make it clene, and
caste hit in a potte ' of boyling water, and skyme hit clene, and gader al awey
the grece, and lete hem boile til )7ei be al tendur ; then take hem vppe on a
faire horde, and kutte hem in smale peces of ij peny brede, and caste hem jh
an ertheu potte with stronge broth of bef or Mutton; take ffoyles of prtrcelly,
1 fol. 115. 1 fol. 12.
COOKERY BOOK II. HARL. 4016. FRIED BREAD, ETC. 83
and hewe hem smaH, and cast hem to, And lete hoyle togidre til they ben
tendur/ And ]>en take ponder of ginger, and a qnantite of vergeoiis, and take
saffron and salt and caste there-to, and lete hem boile togidre til j^ey be ynogh.
Allowes de Mutton. ^ Take faire Mutton of the Buttes, and kutte hit in
])e maner of stekes ; And ]>en take faire rawe parcelly, and oynons shred
smale, yolkes of eron sodden hard, and mary or suet ; hewe all ]>es smale
togidre, and then caste thereto pouder of ginger, and saffron, and stere hem
togidre with thi honde, and ley hem vppe-ofi j^e stekes al abrode ; and cast
there-to salt, and rolle hem togidre, and put hem on a spitte, and roste hem
till j'ei be ynogli.
Browne fryes.^ % Take browne brede, and kut hit thyn ; And then take
yolkes of eyren, and soih with^ of the white; and take meyned fioure, and
drawe the eiren and the floure thorgh a streyno«r ; and take sugur a gode
qM«ntite, and a litul saffron and salt, And cast thereto : and take a faire
panne with fressli grece ; And whan ])e grece is bote, take downe and putte it
in j^e batur, and turne hit wel therein, and ])en put hit in ]>e pan with the
grece, And lete hem fry togidre a lituH while ; And then take hem vpp, and
caste sugur thereon, and so seme hit bote.
Payn purdeuz. ^ Take faire yolkes of eyrefi, and try hem fro the white ,
and drawe hem j^orgh a streyno2U'; and then take salte, and caste thereto;
And then take manged brede ^ or payiiman, and kutte hit in leches; and ]>en
take faire buttur, and clarefy hit, or elles take fressli grece and put hit yn) * a
faire pan, and make hit bote ; And then wete fe brede weH there in l^e yolkes
of eyrefi, and then ley hit oii the batur in J^e pan, whan J;e buttur is al bote ;
And then whan hit is fried ynowe, take sugur ynowe, and caste there-to
whan hit is in jie dissh, And so seme hit forth.
Perre. ^f Take grene pesyfi, and boile hem in a potte ; And whan they beii
y-broke, drawe the broth a good qiiantite ]7orgh a streynowr into a potte. And
sitte hit on the fire ; and take oynons and pffrcelly, and hewe hem smaH
togidre. And caste hem thereto ; And take pouder of CaneH and peper, and
caste thereto, and lete boile ; And take vynegwr and pouder of ginger, and
caste thereto ; And then take Saffron and salte, a lituli quantite, and caste
thereto ; And take faire peces of paynmain, or elles of such tendur brede, and
kutte hit jn fere mosselles, and caste there-to; And j^eii serue hit so f'/rth.
Malasade.^ •[ Take yolkes and white [of] eiren togidre, And drawe hem
' The recipe on p. 43 makes Braicn of this dish.
^ Some of the white therewith. See p. 43, Eecipe xlv.
^ Douce MS. maynche brede. Manchet.
* fol. I2b. 5 So in Douce MS. ; Malafade in Harl.
84 COOKERY BOOK II. HARL. 4016. HAGAS DE ALMONDES.
thorgh a streynoui-e ; and ])0T\ take a litul butter, and caste hit in a f aire frying
panne ; And whan the butter is bote, take ]ie eiren that ben y-drawe, and caste
there-to. And J!eh take a Saucer, and gadur the eyreii togidre in the panne,
in the brede of a pewtre dissh ; And then couche faire [pecys]^ of brede
downward in j^e pail ; and take it vp cute of the pan. And caste faire
white Sugur thereto, and Si?rue it forth. And to^ euerj malesade, take the
mowutayne^ of xij. eyrefl And mo.
Blaunde sorre. ^ Take almondes, and blanche hem, and stampe hem in a
mort^'r, and temper hem with fressh lene broth of a Capon, or beef, and wyne ;
And if hit be in lenton or in a fissh day, take faire broth of fressh fissh and
wyne, And boyle hem to-gidre a good while, and take hit vppe in a faire
lynnen cloth that is clene wasshen, and ])e water y-Wronge oute there-of ;
And drawe vnder the cloth, with a ladeH, al the water that ye may, even as
ye * make colde creme ; and then take it oute of the clothe, and cast hit in a
faire potte, and lete boile ; and then take brawne of a capon and tese hit smaH,
and bray hit in a morter/ (or elles in a fissh day, take a codlyng or a haddok),
and temper hit with almond melke, and cast sugur ynogh thereto ; and then
caste hit in the potte, And lete hit boile togidur a goode while ; and ]>en take
hit oute of the potte al bote, and dresse hit into a dissh as ye doeth a colde
creme ; And sette ther-on rede Anneys in confite, and serue hit forth ; or elles
take faire almondes yblanched, & set ]7eron/
Hagas de almondes. ^ Take faire yolkes of eyren, and the White, and
drawe hem thorgh a Streyno?<r, and take faire parcelly, and parboyle hit in a
potte, & pflrboylingge broj'e; And theil take yolkes of yrefi, sodde hard, and
bewe the yolkes and the pffrcely small togidre; And [take]^ sugur, ponder of
Gynger, and salte, & cast to yolkes and pflrcelly ; And take mary, and put hit
in a streynowr. And lete hong^ yu to J'e boy ling potte, and parboile ; and take
hit vppe, and lette hit kele, And kutte hit then in smale peces ; And then take
the drawen eyren, and putte hem in a pan al a-brode, (And vnneth eny grece
in Jje pan,) and couche the yolkes and the p«rcelly there-oil in ]>e pan. And
then couche the peces of ]>e mary thereon ; And then folde vp J7e kake byneth
euery corner, to eche corner foure square al flatte, And turne hit on the pan ;
And lete hit lye awhile, And then take it vp, and serue hit forth.
Hanoney. ^ Take eyren, and drawe the yolkes and white thorgh a
1 Added from Douce MS. : Harl. MS. reads /(are of a brede.
- MS. do. MS. lias malesade here, but Malafade iu the liending. ^ amount, number.
* fol. 13. s ^tijg^ iYojj^ V)Q\XQ,Q MS. « Douce MS. : Harl. MS. hold.
COOKERY BOOK II. HARL. 4016. BLAMANGER, BUKNADE. 85
streyrLO?<r ; And take oynons, And Slirede hem smaH ; And take faire butter or
grace, and vnnetli ouere-couer the pan therewitli ; And fry the oynons togidre ;
then late hem fry to-gidre a lite while ; And take hem vpp^, And serue hem
forthe so, al to-broke yil a dissh.
Blamanger. ^ Take faire Almondes, and blanche hem, And grynde hem
with sugoMr ^ water into faire mylke ; and take ryse, and seth. And whan
they beth wel y-sodde, take hem vppe, and caste hem to the almondes mylke,
and lete hem boile togidre til thei be thikk ; And then take the brawne of a
Capon, and tese hit smaH, And caste ther<;to ; and then take Sugur and salt,
and caste thereto, and serue hit forth in manor of mortrewes.
Buknade. ^ Take veel, keed, or heil, and boyle hem in faire water or ellcs
in good fressh broth, and smyte hem in peces, and pike hem clene ; And drawe
the same broth thorgh a streyno?<r, And cast there-to pfflrcelly, Isoppe, Sauge,
ITaces and clowes, And lete boyle til ])e flessh be ynogh ; and j^en set hit fro
the fire, and aley hit vp with rawe yolkes of eyreii, and caste thereto pouder
ginger, and vergeous, & a litel saffron and salte, and cesoii hit vppe and serue
it forth.
Auter maner buknade. % Take rawe Almondes, and blanche hem, and
grynde hem, and draw hem thorgh a streyno<<r with fressh broth and wync
into good stiff mylke ; And theii take veel, kede, or hcil, and -parhoile hem
in fressh broth, and pike hem clcne, and cast him thereto ; take Clowes,
maces, and herbes, and lete hem boile ynowe ; And theil caste a lituH Sugur,
pouder ginger, and salt, and serue him forth.
Brest de mottofi in sauce. ^ Take faire brestes of Mutton rested, and
chopp hem ; And then take Vergeous, and chaaf hit in a VesseH ouer the fire,
and caste there-to powder ginger ; and then caste the chopped brest in a dissh,
And caste the sauce al bote there-ofi, And serue hit forth.
Risshewes de Mary. ^ Take faire floure, and rawe yolkes of eyren, sugur,
salt, powder ginger, and saffron, and make faire Cakes. And then take Mary,
Sugur, powder ginger, and ley hit on the kake, and folde him togidre ; And
then kutte hit in maner of risshewes, And fry hit in fressh grece. And then
serue hit forth.
Lethe ^ lory. ^ Take mylke, and caste it in a potte. And caste there-to salt
and saffron ; and J^en take and hewe faire buttes of Calvis or porke al smalle
and caste thereto. And take the white and yolkes of eyreil, And drawe hem
thorgh a streynowr ; And whaii the lico?<r is at j'c boyling, caste there-to the
1 fol. 13*. - fol. 14. ^Lait,
86 COOKERY BOOK II. HARL. 4016. TANSEY, EROYSE, GELY.
eyrefi, And a lituH; Ale, And ^tyrre till hit crudde ; And if thou wilt haue hit
farced, take mylke, and make hit scalding hote, And cast there-to rawe yolkes
of eyreii, sugur, powder ginger, Peper, clowes, and maces, And lete hit not
fully boyle ; And theii take a faire lynnen clothe, and presse the cruddes
there-on, and then leche it ; And ley ])e leches .ij. or iij. in a dissh. And cast
saffron ther<?-on in the dissh, And so senie hit forth al hote.
Tansey. ^ Take faire Tansey, and grinde it in a mortcr ; And take eyreii,
yolkes and white, And drawe hem thorgh a streynom-, and streyne also }>e
luse of ]>e Tansey thorgh a streyno?<r ; and medle the egges and the luse
togidre ; And take faire grece, and cast hit in a pan, and sette ouer J^e fyre til
hit mylte ; and caste ^e stuffe thcreoii, and gader hit togidre with, a sawcer or
a dissh, as ]7ou wilt haue hit more or lasse ; And turne hit in j^e panne onys
or twies, And so seme it forth hote, yleched.
Froyse. ^ Take egges, and drawe the yolkes and the white thorgh a
Streyno?/r ; And thefi take faire beef or veel, and seth hit til hit be ynogh ; and
)7eii hewe hit colde or hote, al smaH, And medle the rawe beef or veel and
the egges togidre, and caste therc-to saffroii, salt, And powder of peper, And
medle al togidre. And theii take a fryng pan, and sette ouer the fire, and
caste there-in fressh grece, and make hit hote ; And theii cast the stuff there-ofi
and stirre hit well in the paii till hit come togidre ; And whaii hit is com weH
togidre, caste there-on in j^e paii a ^ dissh, and presse hit togidre, And turne
hit, if hit be nede, fore clevyng in the turnyng, caste into ]>c paii more grece,
but twrne hit ones or ij ; ^ And take hit vppe fro the fire. And leche it in faire
peces, & serue forth.
Gely. ^ Take Calucs fete, and scalde hem faire, and ley hem in faire water,
and late hem wex white ; Also take ho^os of fele,^ and ley hem in faire water
fore to soke outc J^e blode ; And ]?eii take hem oute of ]>e water, and ley hem
in a faire lynnen clothe, and lete the water reii oute ; And jieh take a faire
scoured potte, and put al thes hojos and calues fete ])erm ; And J^eii take good
white wyii, that woH hold colloure, or elles fyne claret wyne, and caste there-
to a porcion), and none oj^er licoure, that the flessh be ouer-wose* with al ; and
sette hit ouer the fire, and boile hit, and skem hit clene. Whari hit is boylled
te?2der ynowe, take vppe the flessh in a faire bolle. And save wel ]>e licoure ;
and loke that Jpou have faire sides of pigges, And faire smale chekynes
scalded, and drawe hem, ([and the] legges and [the fete] on),'^ and wassh
1 fol. lib. 2 t-^yies^ twice. ^ Douce MS. ; hovgliijS of veil.
* Douce MS. reads, nere wese u'lih-alle.
s Thus Douce MS.: Harl. MS. hem legges and sette on.
COOKERY BOOK II. HARL. 4016. GUISSELL, STEWED PEARS. 87
faire, and caste hem in j^e same first broth, And set hit ayeii oner the fire,
and skym hit clene, and lete a man euere-more kepe hit, and blow of j^e
grauey ; And in case that j^e lico^/r waste awey, cast more of the same wyne
^'ere-to ; And put ])i honde there-to. And, if thi honde be cla?«my. Hit is a
signe ]7at it is gode ; and lete not J^e flessh be so moche ysod that hit may here
no kuttyng ; And then take hit vppe, and ley hit on a faire clothe, and set
cute the licoure fro the fire ; And put a fewe coles vnder ]ie vesseH J^at ]>e
lycouri? is yn ; and take salt, pouder of peper, and good quantite of saffron,
(that hit haue faire Ambur colo?<r,) and a good quantite of vinegre ; And
loke that hit be sauery of the salt and of the vinegre, & faire of colo«r of
saffron ; And put hit in a faire lyneii clothe, And sette ynder-neth a faire
dissh, and late hit refi thorgh the cloth so oft j^at hit ren clene ^; And if
J70U seest that hit hath to lituH of the ^vinegre, or salt, or saffron, caste
thereto more, after thi discrecion) ; And then kut faire sidde ribbes of ]>e
sides of pigges, and ley hem oil a chargeoi^r or on a dissh,^ And set hit faire
oii a colde place, and powre ]>e gely Jieroii; And then take faire blanched
almondes, and caste anone thereon er hit kele, and foilles of tried pared
ginger ; and lete stonde to kele.
[GuisseH^]. *^ Take faire capon broth, or of beef. And sette hit ouer the
fire, and caste ])erto myced sauge, parcelly and saffron. And lete boile ;
And streyn the white and fe yolke of egges thorgh a streynoja', and caste
there-to faire grated brede, and medle hit togidre with thi honde, And
caste the stuff to the broth into ])e pan ; And stirre it faire and softe til hit
corae togidre, and crudded ; And ])eh seme it forth bote.
Peris in Syrippe. ^ Take Wardens, and cast hem in a faire potte. And
boile hem til fei beii tendre ; and take hem vppe, and pare hem in ij. or in iij .
And take powder of Caneil, a good quantite, and cast hit in good red wyne,
And cast sug?<r thereto, and put hit in an ertheii potte. And lete boile ; And
then cast the peris thereto, And late hem boile togidre awhile ; take powder
of ginger, And a liteH saffron to colloure hit with. And loke that hit be
poynante/ And also Doucet/
Peris in compost. ^ Take Wyne, caneH, And a grete dele of white Sugur,
And sette hit ouer the fire, And hete hit but a lituH, and nojt boyle ; And
^ Douce MS. clere.
^ Douce MS. adds [& pull the loynes of the chekyne iche from oth^'re, and take awey the
skyn, and puUe hem [iu] q?/«rtres, aud ley a qnniUr of a chikync and a rihbe of the pygge
to-gedrys on a dissh.]
3 Taken from Douce MS. ^ fol. 15.
88 COOKERY BOOK II. HAUL. 4016. CHARE DE WARDONE, MAWMENE.
draTve hit tliorgli a streyiio?<r ; And then take ^ faire dates, and y-take oute
the stones, and leche hem in faire gobettes al thyfi, and cast there-to ; And
theii take pere Wardones, and pare hem, And seth hem, And leche hem in
iaire gobettes, and pike oute the core, and cast hem to the Syrypp* ; And take
a lituH Saundres, and caste there-to in the boylyng, And loke that hit stonde
well, with Gynger, Sugur, And well aley hit w?'tA canell, and cast [salt] ^
thereto, and lete boyle ; And theii caste it oute in a treyii ^vesseH, And lete
kele ; And theii pare clene rasinges* of ginger, & temper he»i ij. or iij. dales,
in wyne, And after, ley hem in clarefied hony colde, aH a day or a night ;
And ]>en take the rasons^ oute of the hony. And caste hem to the peres in
composte ; And theii seme hit forth with sirippe, aH colde, And nought bote.
Chare de Wardone. % Take peer Wardens, and seth hem in wine or water ;
And theii take hem vppi?, and grinde hem in a morter, and drawe hem thorgh
a streynoure with the licowr ; ^ And put hem in a potte with Sug«<r, or ellej
with clarefiede hony and caneH ynowe, And lete hem boile ; And theii take
hit irom the fire. And lete kele, and caste there-to rawe yolkes of eyreii, til hit
be thik, and caste thereto powder of ginger ynowe ; And serue hit forth in
maner of Ryse. And if hit be in lentoii tyme, leve the yolkes of eyreii. And
lete the remnawnt boyle so longe, til it be so thikk as though hit were y-
tempered with yolkes of eyreii, in maner as A maii sethej" charge de quyns ;
And thefa serue hit forth m maner of Rys.
Mawmene. ^ Take vernage, or oj7er strenger wyne of the best that a maii
may finde, and put hit in a potte, and cast there-to a gode quantite of powder
Canell, And sette hit oner the fire, And yif hit a hete ; And theii wring oute
softe thorgh a streyno?^r, that Jjc draff go not oute, And put in a faire potte ;
take and pike newe faire pynes, And wassh hem clene in wyne, And caste
of hem a grete q«<rtntite j^ere-to ; And take white sugur ynowe, as moche as
thi licoz<r is, And cast there-to ; and take confeccions or charge " de quyns, a
goode quantite, and cast thereto ; and drawe a few saundres with stronge
wyne thorgh a StreynoMr, and cast there to ; And put al in a potte ; And cast
there-to a good quantite of Clowes, and sette hit ouer the fire, & gif hit a
boyling; And take Almondes,' and drawe hem 'with mighti wyne thorgh a
streynoMr ; And at the first boiling, ^a-ley hit vp, & yeve ®hit a boyle ; and ^ley
hit vp with ale, and gif hit a boyle, and sette hit fro the fire ; and caste
1 Douce MS. 2 Douce MS. ^ fol. lob. MS. repeats 'vesselk,' treyne is treeu, wooden.
^ shavings, parings. * Douce MS. iv\th-out eny lieour,
* ? MS. ; for chare. " D. ami/dons. ^ fol. 16. ^-^ D. omits from a-lei/ . . . and.
COOKERY BOOK II. HARL. 4016. EELS, BALLOK BROTH. 89
thereto tesid brawne of Fesaunte, p«Hrich, or capon, a good quantite, and
ceson hit vppi? with pouder of ginger ynogh, and a lituU saffron and salt ;
And if hit be stronge,' aley hit with vinegre of ^ swete wyn, and dresse hit
flatte with the bak of a Saucer or A ladeli ; And as thou dressest hit with
the saucer in vincgr(3^ or mighty wyne, wete the saucer or ladeli fore cleving,
[and loke]* that hit haue sugur right ynogh, And serve hit forth.
Longe Wortes de Peson^. ^ Take grene pesyfi, and wassh hem clene, And
cast hem in a potte, and boyle hem til they breke ; and then take hem vppe
fro the fire, and putte hem in the broth in an other vesseH ; And lete hem
kele ; And drawe hem thorgh a Streynowr into a faire potte. And theii take
oynones in ij. or iij. peces ; And take hole wortes, and boyle hem in fayre
water ; And then take hem vppe, And ley hem oil the faire horde, And kutte
hem in .iij. or in .iiij. peces ; And caste hem and the oynons into ])at potte
with the di-aweii peseii, and late hem boile togidre til they be aH tendur,
And theii take faire oile and fray, or ellej f ressh broth of some manor fissh,
(if Jiou maist, oyle a quantite), ^ And caste thereto saffroii, and salt a quantite.
And lete hem boyle wel togidre til they befi ynogh ; and stere hem weH
euermore, And serue hem forthe.
Elys in Sorre. ^ Take eles, and fie hem, and choppe hem in faire colpons,
And wassh hem clene, and putte hem in a faire potte ; and theii take p«rcelly,
oynons, and shrede togidre to the eles ; And then take pouder of peper, & ^
broth of fissh, and set hit ouer the fire, and lete hem boyle togidre ; And ]>en
take a lofe of brede, and alay the brede in the j^e same broth, And drawe hit
thorgh a streynoi<r ; And whaii the eles beil almoost y-sodde ynowe, caste
there-to ; ' And lete hem boile togidre ; and take hem yp fro ]>e fire, and cast
yer-to salte, vinegre, And serue hit forth.
®Ballok broth. ^ Take elys, and fie hem, and kutte hem in colpons, and
caste hem into a potte with faire water/ and then take p«rcelly, and oynons,
and shrede hem, not to smale ; And take Clowes, Maces, pouder of Peper,
pouder of CaneH, And a gode porciori of wyne, and cast thereto, And lete
hem boyle ; And whaii Jjc eles beth wel y-boiled, take faire stokfissh, and do
^ Douce MS. to stondyng. * Douce MS. vernage or.
^ Douce MS. vernage. ■* Added from Douce MS.
* Douce MS. reads here: other elles fressb broth of some maner of fressh fisshe (yffe thou
have none oile) a quantite.
^ Douce MS. adds : canelle, & clowes and maces, & cast ther-to, and take fressh, betivecn
& and broth.
' Douce MS. adds : and alay hit tber-witA, & cast wyn« ther-to and lete hem buille to-
gederys : & then take hem vppe fro the fyre and cast ther-to wyne, &c. * fol. 166.
90 COOKERY BOOK II. HARL. 4016, SOPS, MUSCLES, MORTREWES.
a-wey ]>e skyn, and caste thereto, And lete boyle. And whan the eles ben
weli y-boyled, take faire bernie, and put 'perto, And lete boyle awhile; and
J^eil take Saffron and salt, and a litel viuegre, and cast thereto ; And lete
s^rue hit forthe fore gode potage.
Soppes Dorre. ^ Take rawe Almondes, And grynde hem in A morter, And
temper hem -with wjh and drawe hem thorgh a streynowr; And lete hem
boyle, And cast there-to Saffron, Sugur, and salt ; And theii take a paynmam,
And kut him and tost him. And wete him in wyne, And ley hem in a dissh,
and caste the siryppe thereon, and maki? a dregge ' of ponder ginger, sug«<r,
CaneH, Clowes, and maces, And cast thereon ; And whan hit is I-Dressed,
seme it forth fore a good potage.
Soppes pci«r Chamberleyne. ^ Take wyne, CancH, powder ginger, sugur/
of echo a porcion ; And cast aH in a Streyuowr, And honge hit on a pyii, And
late hit ren thorgh a streynoia* twies or thrics, til hit rcfi clere ; And then
take paynmam, And kutte hit in a maner of Browes, And tost hit. And ley
hit in a dissli, and caste blanche ponder there-oil ynogli ; And theii cast the
same licotir vppoii ]>e Soppes, and serue hit forthe fore a good potage.
Muscules in brotli. ^ Take Muscules, And sith* hem, And pike hem oute
of the shell; And drawe the broth thorgli a streynoMr into a faire vesseil,
And sette hit on the fire ; And then take faire brede, and stepe hit with ]>e
same ^ broth, and draw hit thorgh a streynoMr, And cast in-to a potte with j^e
sewe ; and menge * oynons, wyn, and poudcr peper, and lete boyle ; & cast
there-to the Musculis and ponder ginger, and saflVon, and salte ; And theii
serue ye hit forthe.
Muscules in Shelle. ^ Take and pike faire musculis. And cast hem in a
potte ; and caste hem to, myced oynons, And a good quantite of peper and
wyne, And a lite vynegre ; And assone as tliei bigyuncth to gape, take hem
from Ipe fire, and serue hit forthe with the same broth in a dissh al bote.
Mortrewes of Pesyn. % Take a Gurnard, or elles a Codling, (the lyuer And
Ipe Spawne w«'t/i-in him), And seth him ynowe in faire water; and pike oute
the bones, and grinde the fissh in a morter, and temper hit with almond
mylke, and caste-to grated brede ; and J^eii take hit vppe, and put hit in a
faire potte, and lete boyle ; And caste thereto sugur, SafFeron, and salte ; and
serue hit in a dissh in maner of mortrewes of flessh, And caste powder of
Ginger there- oii.
Blanche porrey. ^ Take blanche almondes. And grinde hem, and drawe
1 dredge. Douce MS. dragge. "seethe, boil. ^ i'ol. 17.
* Douce MS. myuced; see next recipe.
COOKEKY BOOK II. HARL. 4016. PRENADE, ALMOND-CREAM. 91
hem -with sugur water thorgli a streyno?<r into a good stuff mylke into a
potte ; and ]>en take ^e white of lekes, and hew hem smaH, and grynde hem
in a Tnorter witli brede ; and J^eil cast al to j^e mylke into ]>e potte, and caste
]>erto siigur and salt, and lete boyle ; And setB feyre poudrid eles in faire
water ynowe, and broile hem on a gredreil ; and kut hem in faire longe peces,
and ley two or thre in a dissh. togidre as ye do venesofi with ffurmenty,
And s^nie it forthe.
CaudeH ffery. ^ Take rawe yolkes of ep-efi and trie hem, and bake hem ;
and take good wyno, and warrae hit ouer the fire in a potte, And cast there-
to the yolkes, and stere hit weH, butte lete hit not boyle til hit thikke ; ^ and
then caste therc-to sugur and salt, and seme hit forth as mortrewes.
Prenade.- — Take wyfi, and put hit in a potte, and clarefied honey,
sawndres, pouder of peper, Cauel, Clowes, Maces, Safiroil, pynes, myced dates,
& reysons, And cast thereto a litiil vinegre, and sette hit ouer the fire, and
lete hit boyle ; and setli figges in wyn and grynde hem, and draw hem
thorgh a streynowr, and cast thereto, and let boile al togidre. And J^eii take
floure, saffron, sugur, and faire water, and make faire kakes, and late hem be
thyii ynogli ; And j^eii kutte hem like losinges ; And ]>en caste hem in faire
oyle, and fry hem a litul while ; And then take hem vp ouie of the pan, and
caste hem to j<e wesscH with the sirippe, altogidre, in a dissh ; And therefore
thi sirripe most be rennyng ynow, and nojt to stiff ; and so seme it forth fore
a good potage, in faire disshes aH bote.
Froyte de almondes.^ ^ Take blak sugur and coldc water, and caste the
sugur and ])e water in a potte ; and lete liera boile togidre, and salt, and skeme
hem clene, and let hit kele ; And j^cu take Almoudes, and blanche hem clene,
and stampe h(!m in a morter al smal, and drawe hem thik ynowe thorgh a
streyno?/r with sugur water, into a faire vesseH. And if hit so be j^at the
mylke be not swete, take white sugwr and cast thereto ; And serue hit forth in
manor of potage, And namly in lentoii tyme.
Fried creme de almondes. ^ Take Almondes, and blanche hem, and
wassh hem in faire water, and bray hem small in a morter with faire water ;
And then take hem and J^e water togidre som-what thik, and drawe hem
I'orgh a streynoMr into a faire potte, And set hem ouer the fire, and lete hem
boyle ones; And ]>en take hem downe, and cast thereto Salte, and lete stonde
a forlonge wey or .ij. And cast a lituU yincgre ]>erto ; And ]>en cast hit on a
faire lynneil cloth that *is faire wassh, and jje water y-wronge oute there-of ;
' fol. 176. 2 Called Bnias in D. ' Douce MS. Froydelet dalmaiides. * fol. 18.
92 COOKERY BOOK 11. HARL, 4016. BOILD CREME, LETLARDES.
and cast hit ali abrode with the laduH, and lete men hold the cloth al abrode ;
and ]>tu. take a ladiU, and draw vndur j^e cloth, and draw awey ]>e water aH
that a man may. And ])en gadur al ]>e creme togidur in J^e clothe ; And ]>en
take J7e cloth with the creme, and hange hit vppon a ppl, and lete j^e water
droppe oute two or thre houres or more ; And theii take hit of ]>e cloth, and
putte hit in a hoH of tre, And caste Sug;<r ynogh j^ereto and a litul salt. And
if hit wex to thik, take swete wyne, and temper hit with ale ; And ]>en take
reysons of corannce, clene y-wassh, and put hem there-in, that Ipej he not
seyii; And whan hit is dressed in maner of mortrewes, take rede anneys in
confite, or ellcs levis of Burage,^ and set jiere-on in a dissh.
Creme boiled. ^ Take mylke, and boile hit ; And J»en take yolkes of eyreii,
and try hem fro the white, and drawe hem thorgh a streynoMr, and cast hem
into ]>e mylke ; and then sette hit on j^e fire, and hete hit hote, and lete not
boyle ; and stirre it wel til hit be som-what thik ; And caste thereto sugur
and salte ; and kut ]>en fairc paynmam soppes, and caste the soppes there-oil,
And s^;iie it in manf/- of potage.
Letlardes. ^ Take mylke scalding hote ; And take eyrefi, the yolkes and
the white, and drawe hem thorgh a streyuowr, and caste to ]>c mylke ; And
'pen drawe ]>e iuce of herbes, which that Jiou wiH, so ]?at j^ey beii goode, and
drawe hem thorgh a stre}Tio?<r. And whan the mylke bigynneth to crudde,
caste ]>e luce thereto, if j'ou wilt haue it grene ; And if ]iou wilt haue it rede,
take Saundres, and cast to ]>e mylke whaii it croddeth, and leue J^e herbes ;
And if ]>ou wilt haue hit yelowe, take Saffron, and caste to j^e mylke whaii
hit cruddeth, and leve ]>e Saundres ; And if Jiou wilt haue it of al J^es colowrs,
take a potte with mylke & luse of herbes, and anoper potte with mylke
and saffron ; And anoper ^ potte with mylke and saundres, and put hem al in
a lynnen cloj^e, and presse hem al togidur ; And if pon wilt haue it of one
colowr, take but one cloth,' and streyne it in a cloth in ]>e same maner, and
bete oil ]>e clothe with a ladeH or a Skymo?<r, to make sad or* flatte ; and
leche it faire with a knyfe, and fry the leches in a paii with a lituH fressh
grece ; And take a lituH, and put hit in a dissh, and serue it forth.
Leche lumbarde. ^ Take Dates, and do awey ]>e stones ; and seth hem in
swete wyne ; and take hem vppe, and grinde hem in a morter, and drawe hem
]7orgh a streyno?<r with a lituH swete wyne and sugur ; and caste hem in a
potte, and lete boyle til it be stiff; and pen take hem vppe, and ley hem vp
apofi a horde ; and then take pouder ginger, CaneH, and wyfii, and melle al
1 D. adds Jlowres. 2 f(ji_ jgA. ^ Douce MS. of these. •* Douce MS. and.
COOKERY BOOK II. HARL. 4016. CRYSPES, POTEROUS. 93
togidre in thi honde, and make it so stiff that hit woH be leclied ; And if
hit be not stiff ynowe, take hard yolkes of eyreil and creme thereon, or elles
grated brede, and make it thik yuogh ; take Clarey, and caste thereto in
maner of sirippe, whan J'ou shaH serue hit forthe.
Anter leche lumbard. ^ Take faire hony, and clarefy it in ]>e fire til hit ^
be stiff ynowe ; and then take hit vppe and ley hit on a borde ; and take faire
grated brede and ponder of peper, and meli al togidre with thi honde, til hit
be so stiff that hit wol be leched; and leche hit. And then take wyne,
ponder of Gjnger, CaneH, and a litel clarefied hony, and lete reii thorgh a
streynoMr, and cast J^e sirip there- on, whan that thou shaH serue hit in stede
of Clarre.
Cryspes. ^ Take white of eyren, Milke, and fyne floure, and bete hit
togidre, and drawe hit thorgh a streyno?a', so that hit be rennyng, and noght
to stiff; and caste there- to sugur and salt. And tlien take a chaffur ful of
fressh grece boy ling; and J-en put thi honde in the batur ^and lete the hater
refi thorgh thi fingers into ])e chaffur ; And whan it is ren togidre in the
chaffre, and is ynowe, take a Skymowr, and take hit oute of the chaffur, and
putte oute al the grece, And lete ren ; And putte hit in a faire dissh, and cast
sngur thereon ynow, and serue it forth.
Poterous.^ ^ Take a shoueH of yren, and hete him brennyng bote in ]>e fire ;
and yen take him oute of the fire, and fil him fuH of salt ; And then make a
coffyu), and putte in the salt al holowe, j^e shappe of a treyii dissh ; and sette
]>e pan and J-e salt oner the fire ayen, til j^e salt be brewnyng bote ; and then
cast the white and J^e yolkes of rawe eyreii in-to Jje hole of salt, and lete
stonde in J^e fire til hit be half hard ; And then put a dissh half of salt ; And
]>eT\ take a dressing knyfe, and put vnder j^e salt ^ and jte pan, and heve hit
vppe fro the fire, that j^e coffjn with the eyreii breke not ; And ]}en sette hit
in ])e dissh with the salt, and serue it forth.
Risshewes. % Take figges, and grinde hem ali rawe in a morter, and cast
a lituH fraied oyle there-to ; And Jiefi take hem vppe yn a vesseH, and caste
there-to pynes, reysyns of coraiice, myced dates, sugwr, Saffron, ponder ginger,
and salt : And ]>en make Cakes of floure, Sugwr, salt, and rolle ]>e stuff in thi
honde, and couche it in j>e Cakes, and folde hem togidur as risshewes. And
fry hem in oyle, and serue hem forth.
^ Douce MS. adds after hit : ' wex hard : & take hard yolkes of eyrene & cryme hem a
grett quawtite ther-to, till it,' &c. « fol. 19. ^ jjarl. MS. Poterons.
* MS. repeats ' And then take a dressing knyfe, and putte vnder the salt.'
94 COOKERY BOOK II. HARL. 4016. TAYLOURS, GYNGAL"TREY.
Potage de egges} ^ Take faire water and cast in a faire frying pan, or ellej
in an ofer vesseH, til hit boyle, and skeme it weli ; And then breke faire rawe
egges, and caste hem in ]?e water, And lete ]>e water stonde stil ouer jie fire,
and lete the egges boyle harder or nessher as ]>ou. wilt.
Tayl02<rs. 'jj Take almondes, and grynde hem raw in a raorter, and temper
hit -with wyne and a litul water; And drawe hit j^orgh a streyno?<r into a
goode stiff mylke into a potte ; and caste thereto reysons of coraii??ce, and grete
reysons, myced Dates, Clowes, Maces, Ponder of Pepi?r, Canel, saffron a good
quantite, and salt ; and sette hem ouere the fire. And lete al boyle togidre
awhile ; And alay hit vp with floure of Ryse, or elles grated brede, and cast
there-to sugur and salt. And seme hit forth in maner of mortrewes, and caste
there-on ponder ginger in J^e dissh.
Malmens bastard. ^ Take a poteH: of clarefied hony, and a ponnde of
pynes,^and I. pounde of Eeysons of coraunce, Saundres, ponder caneH, And ij.
galons of wyne or ale, and ponder pep^r, and cast al in a potte, And skeme
hit clene ; And ]>en take iij. ii. pounde* Almondes,^ and stepe to-gidre, And
drawe hem ]7orgh a streyno2<r; And whan the potte boyleth, cast j^e licot^r to,
& aley hit vp al stonding; And ]>en take ponder ginger, salt m^ saffron), and
cesoil hit vppi?, and serue hit forth in a dissh al bote, and salt; And cast
ponder ginger thereon) in ]>e dissh, and seme it forth.
Gyngautrey.' ^ Take paunches and lyuers of a codlyng, or haddok, or elles
kelyng, and seth hem in faire water ; And take hem vppe oii a faire horde,
& myce the panches smaH; And j^en take fressh broth of fressh Salmon, or of
eles, or of turbut, and cast J'e myced paunches ther^-to, And ponder of peper,
and lete boyle ; And then take the broth that j^e paunches and lyuers were
y-sodde in, And stepe there-in faire brede, and drawe hit thorgh a streyno«<r ;
And j^en myce Jje lyuers in faire peces ; And whan the paunche hath wel
y-boyled in J^e lico«<r,^ caste \>e lyuers thereto, and lete boyle a while; And
serne hit forth bote for gode potage ; and late hit be som-dele rennynge.
ffygey. ^ Take figges, and caste hem in a potte, And cast there-to wyne or
Ale, ^and lete hem boile, And take hem vppe, and bray hem in a morter ;
And ])eh take brede, and stepe in j^e same licoi<r, and cast thereto. And drawe
hem Jjorgh a streynowr, and caste hit in a faire potte with wyne or ale ; and
* D. Torched ef/ges. "^ fol. I9b. ^ D. pepyr pynes. •* 3 pounds of pounded.
* Amydones, Douce MS. wJiick adds, a galone of wyne, & a gode quawtite of vynegre
& lete. ^ Douce MS. and. ' Harl. MS. Gyngantrey.
8 Douce MS. adds : cast the Hour tlier-to and lete buille awhile, & then ; the Hour being
the brede and broth. ^ fol. 20.
COOKERY BOOK II. HARL. 4016. RAPES, JUSSELL. 95
j^efi take figes, and kutte hem smale, pynes, saundres, pouder of peper, a lituH
satFiofi and salt, and cast ]>er-to, and serue hit stonding.
Chaudewyni?. ^ Take ]7e Guttes of fressh Samon), and do awey the gaH; and
slytte hem, and caste hem in a potte, and boyle hem in water right weU ;
And ley hem vpofl a horde, and hewe hem ; And fien stepe brede in J^e same
lico?a', And cast soni of the samon broth thereto, And drawe aH thorgh a
streyno?n' ; and then caste the heweii guttes and ]>e drawefi brede in a potte,
and a lituH wyii, pouder of Caneli, or saffron, And lete boyle togidre ; And
cast ther<j-to pouder of pept^r, Vinegre, and salt ; And lete hit be rennyng.
Rapes. ^' Take half figges and half reysons, and boile hem in wyii, and
take hem vp, and bray hem in a morter, And drawe hem with ]>e same lico2<r
thorgh a streyno?a-, so thik that hit be stonding ; And then take resons of
corance, Pynes, Clowes, Maces, sugur of Cipris, and cast J^er^^to, and put hit
in a faire potte ; And theil take a fewe Saundres, pouder peper, CaneH,
and a lituH Saffron ; And if hit be not stonding ynogh, take a lituii floure of
Amidons, And drawe hit with wyn) thorgh a streyno?<r, And cast there-to salt,
and seme it forth stondyng.
lussheH. ^ Take the ffry of a pyke, and cast hit rawe in a raorter, and
cast there -to myced^ brede grated, and bray hem asmaH as J'ou maist ; And if
hit be to stonding, caste there-to a lituH mylke of Almondes, And bray hit
togidre, and strek- hit togidre with thi honde ; And cast there-to a lituH saffron
with Sugur and salt, And put aH in a treeil boH, and truH^ hit to-gidre with
thi honde ; And loke Jiat hit be nojt to thik, but as ''a mail may powre it oute
of ]>e boH ; And j^efi take a pail, and caste thereto faire grauey of a pike, or of
a fressh samoil, and drawe hit thorgh a streyno?<r, and sette it ouer the fire ;
and take faire pffvcely and Sauge, and caste there-to, and lete hit boile, and
caste there-to a lituH saffron and salt ; And whail hit hath boy led a while, sterre
hit fast, and caste the stuff thereto, and ster hit euennore. And whaii hit is
al oute of the boile, [cast it]^ a liteH and a liteH into Jie pan, stere it softer
and softer til hit be roil to-gidre ; And jjen take a ladeH or a skjmmouv, and
drawe hit togidi-e soft til hit come to-gidre. And take hit fro j^e fire, and sette
]>e vesseli oil a fewe colys, and lete hit wax stiff be his owne accorde, and
then serue it forth with a skymour, like as fou. wolt serue lusseH, aH bote.
Gele of pesoil. ^ Take a pike newe right y-drawe,^ and smyte him in faire
1 MS. myced myced. D. maijnchete. - Douce MS. strike.
3 Ptwillf, as Douce MS. * fol. 20^. 5 Added from Douce MS.
® Douce MS. : Draw new pikes and new righ, and smyte hem.
96 COOKERY BOOK II. HARL. 4016. CAUDLES, OIL SOPS.
pecep, and sethe liim in same lico?<r as J^ou doest Gele of flesi^fi/ And whan hit
is ynopii, take hit vppe ; And ])tn take p^'rches, tenches, elys, & kutte hem
in faire peces, and wassh hem, and put hem in the same licoMr ; and loke that
thou haue fissli ynogli, that the licoure may be stiff ynowe ; And in caas ]7at
J70U faile fissB, that )70u hast not ynojzli to make gely, take faire soundes of
watered stokfissh, or elles of ffresh MilleweH, or elles of kelyng,^ and cast
thereto ; and sette ouer j^e fire, and lete it boyle ; and Jiat woH help hit to gele ;
and skein clone j^e grave; And whan hit is ynogli, lete nojt the fissh hreke,
but take vppe the fissh hole, and set the lico?a- fro the fire, and put coles
vndernetii the vesseH as j^ou doest afore to the o]>er gele of flessK, with
vinegre, pouder of peper, saffron & salt ; And J^eii take a pike, p^rche, and
tenche, and pul of the skyil, And put a pece of one and a pece of anoj/er in a
faire dissh, as j^ou dost oj^er gele of fflesh, And poure the lico?<r there-on, as ]iou
doest oj^er gele of flessh ; and cast there-on almondes blanched, and foyles of
tried ^ginger pared, and set hit in a colde place, and lete hit gele.
CaudeH. ^ Take faire tryed yolkes of eyren, and cast in a potte ; and take
good ale, or elles good wyn, a quautite, and sette it ouer j^e fire/ And whan
hit is at boyling, take it fro the fire, and caste };ere-to saffron, salt, Sugur ;
and ceson hit vppe, and serae hit forth bote.
Oyle soppes. ^ Take a good quantite of oynons, and myce hem, nojt to
smale, & seth hem in faire water. And take hem vppe ; and then take a
good quantite of stale ale, as .iij. galons. And there-to take a pynte of goode
oyle that is fraied, and cast the oynons there-to, And lete al boyle togidre a
grete [while] ; ^ and caste there-to Saffron and salt. And j^en put brede, in
maner of brewes, and cast the licowr there-oil, and seme hit forth bote.
CaudeH de Almondes. ^ Take rawe almondes, and grinde hem. And
temper hem with goode ale and a litul water; and drawe hem thorgli a
streynowr into a faire potte, and lete hit boyle awhile; And cast there-to
saffron, Sugur and salt, and seme hit forth hote.
*Cheaut de Almondes. ^ Take almondes, and blanche hem, and grynde hem
with faire water, and drawe hem thorgli a streynoMr, and sette hem on the
fire, and lete hem boyle ones ; and cast there-to sugur and salt, And seme it
forth hote.
Lente ffruto^^rs. ^ Take goode floure. Ale yeest,^ saffron, and salt, and bete
al to-gidre as thik as o]7er maner fruto?<rs of fiiesh ; and ]>en take Appels, and
I D. kodelyng. 2 foi, 21, 3 Douce MS. wile.
* Chaudkt Douce MS. * D. however reads Ale and yeest.
COOKERY BOOK II. HARL. 4016. DISHES OF FRUIT. 97
pare hem, and kut hem in maner of ffrutowrs, and wete hem in ]>e batur vp
and downe, and fry hem in oyle, and cast hem in a dissh, and cast sug?<r
]ieroh ynowe, and serue hem forth hote.
[Lesenges Fries.'] ^ Take floure, water, saffron, sug«<r, and salt, and
make fyne paast }er-of, ^and faire thyfi kakes ; and kutte hem like losenges,
and fry hem in fyne oile, and serue hem forthe hote in a dissh in lenten tyme.
[Risschewes de frute.^] ^ Take ffigges, and grinde hem in a morter al smal
with a liteH oyle, and grynde with hem, clowes, and maces ; and then take
hem vppe i«-to a dissh, and caste thereto pynes, saundres, reisons of corauwce,
myced dates, ponder of Peper, CaneH, Saffron, and salt ; And then make fyne
paast of floure, water, sugur, saffron, and salt, And make there-of faire kakes ;
and then rolle the stuff in thi honde, and couche hit in J^e kakes ; kutte hem,
and so folde hem [togedrys] * as risshewes, And fry hem in goode Oyle, And
serue hem forthe hote.
[Trayne roste.^] ^ Take Dates and figges, and kutte hem in a peny
brede ; And J7en take grete reysons and blanched almondes, and prik hem
thorgh with a nedel into a threde of a mannys length, and one of one frute
and a-no)7er of a-no|7er frute ; and ]7en bynde the threde with the frute
A-bought a rownde spate, endelonge ]>e spete, in maner of an hasselet ; And
theii take a quarte of wyne or Ale, and fyne floure,^ And make batur thereof,
and cast thereto pouder ginger, sugur, & saffron,'' pouder of Clowes, salt;
And make ]>e batur not fully rennyng, and noj^er stonding, but in ]>e mene,
that hit may cleue, and ^ than rost the * treyne abought the fire in ]>e spete ; And
j?efi cast the batur on the treyne as he turneth abough[t] the fire, so longe
til J'e frute be hidde in the batur ; as ]70u castest ]>e batur there-on, hold a
vesseH vndere-nethe, for^ spilling of ]>e batur/ And whan hit is y-rosted weH,
hit wol seme a hasselet ; And then take hit vppe fro ]>e spit al hole, And kut
hit in faire peces of a Span length. And [serue] '" of hit a pece or two in a
dissh al hote.
ftuynces or Wardones in paast. ^ Take and make rounde coffyns of
paast; and take rawe quynces, and [pare]" '^hem with a knyfe, and take
oute clene the core ; And take Sug^<r ynogh, and a lituH pouder ginger and
stoppe the hole fuH. And ]7en couche ij. or iij. quynces or wardens in a
Coffyn), and keuer hem. And lete hem bake ; or elles take clarefied hony in-
stede of sugur, if thou maist none sugur; And if j^ou takest [hony],'^ put
1 Douce MS. - fol. 2lb. 3 jjouce MS. * Douce MS.
* Douce MS. 6 D. MS.; sugur, Harl. '^ Douce MS. ^-« D. MS.; that rost, Harl.
» against, to stop, i" Douce MS. 'i added from D. MS. i' fol. 22. i^ Douce MS.
7
98 COOKERY BOOK II. HARL. 4016. FRUIT TART, CHEWETS, ETC.
thereto a lituH pouder peper, and ginger, and put hit in ])e same maner in the
quynces or wardens, and late hem bake ynogh.
'Rastons. ^ Take fyne flours, and white of eyren, and a litul of the yolkes ;
And then take warme berm, and put al thes togidre, and bete hem togidre
with thi honde so longe til hit be'^ short and thik ynogh. And caste sugt^r
ynowe thereto ; And j^en lete rest a while ; And then cast hit in a faire place
in an oven), and lete bake ynogh ; And ]>en kut hit with a knyfe rownde
aboue in maner of a crowne, and kepe ]>e crust ]7at ]>ou kuttest, and pile ^ all
}e cremes * within togidre ; and pike hem smaH witB thi knyfe, and saue the
sides and al J^e cruste hole wit/^oute ; And 'pen cast thi clarefied butter, and
niedle fe creme ^ and pe buttwr togidre. And couer hit ayeii with pe cruste
that Jjou kuttest awey ; and then put hit in the oven ayeil a litull tyme, aud
take it cute, and serue hit forthe all bote.
Tart de ffruyte. ^ Take figges, and seth hem in wyne, and grinde hem
smale, And take hem vppe into a vesseH ; And take pouder pepi?r, CaneH,
Clowes, Maces, pouder ginger, pynes,® grete reysons of corau?2ce, saffron, and
salte, and cast thereto ; and J7en make faire lowe coffyns, and couche pis
stuff there-in, And plonte pynes aboue ; and kut dates and fressB salmon in
faire peces, or elles f ressh eles, and parboyle hem a lituH in wyne, and couche
thereon; And couche'' the coffyns faire with pe same paaste, and endore the
coffyn withoute with saffrow & almond mylke ; and set hem in Jje oveii and
lete bake.
[Chewettes]. ^ *Take and make faire paste of floure, water, saffron, and
salt ; And make rownde cofyns J^ere-of ; and l^eii make stuff as Jjou doest for
risshcshewes, and put pe stuff in pe Coffyns, and couer the coffyns with pe
same paaste, and fry hem in goode oyle as ^^ou doest risslishewes, and serue
hem forthe bote in the same maner.
Lamprey I-bake. ^ Take and make a faire rounds coffyn of paast ; and
}7en take a fressh lamprey, and lete him blode .ij. fingers within pe naueli.
And lete him blode in a vesseH, and lete him dy in j^s sams blode ; And
then take browne brede, and kut hit, and steps hit in vinegre, and draws hit
]70rgB a streyno?<r ; and Jieii take j^e same blode, and pouder of CaneH, And
cast there-to, til hit be browne ; And then cast thereto a litul pouder of
peper and salt, and a lituH wyne, that hit be not to strongs with vynsgrs ;
And then skald the lamprey, and pare him clene, and couche him rounde in
1 Douce MS.; Baslons, Harl. ^ Douce MS. ^ Douce 'M^.; pike Harl.
* Douce MS. cro?HM. * Douce MS. a'omwfs. "^ D. adds: reysyns fried iu oyle.
" Douce MS. keue>e. * fol. 2'lb.
COOKERY BOOK II. HARL. 4016. LAMPREY SAUCE AND PICKLE. 99
a coffyn ; and J^eii caste al ]>e sewe rownde abouglit vppoii him in the coffyn.
til hit be couered ; And theii couer ]>e coffpi, and hele hit with a lydde aboue,
save a litul hole ; and at the hole blowe in the coffyn with thi mouthe
a good blast of wynde ; and sodenly stoppe the hole, that the wynde abide
within ])e coffyn, to ryse up ]>e cofyfi that he fall not a-downe. And whan
hit is a litul y-harded in J^e oven, prik the coffyii) with a pyu, for ^ brestyng -
of ]>e coffyn ; And lete bake ynowe, And s^rue it forthe colde. And whaii
the lamprey is ytake oute of ]>e coffyn, and I-ete,^ take the sirippe oute of
]>e coffyn, and put hit in a chargeowr, and caste wyne ther^-to, And pouder
of giQg(?r, And lete boyle ouer Jie fire ; And take paynmam, and kutte hit
and wete hit yn. And ley j^e soppes yn the coffyn of j^e lamprey, And cast
the sirippe aboue, and ete it so/
Sauce po«r lamprey. ^ Take a quyk lamprey, And lete him blode at ]7e
naueH, And lete him blode in an erthen potte ; And scalde him with hey, and
wassh hiwi * clene, and put him [on a spitte ;] ^ and sette the vesseH with J^e
blode vnder ]>e lamprey while he rosteth. And kepe the licoure j^at droppeth
oute of him ; And then take oynons, and myce hem small, And put hem yn a
vesseH with wyne or water. And let hem pffrboyle right well ; And then take
awey the water, and put hem in a faire vesseH ; And j^en take ponder of CaneH
and wyne, And drawe hem thorgh a streynowr, and cast [hit to] *' the oynons,
and set ouer the fire, and lete hem boyle ; And cast a lituH vinegre and
parcely there-to, and a litul peper ; And |7en take ]>e blode and j>e dropping
of ]>e lamprey, and cast thereto [& lete buille to-gedrys tiH it be a liteH;
thykke, & cast therto]'' pouder ginger, vynegre, salt, and a lituH saffron;
And whan fe lamprey is® rested ynowe, ley him in a faire chargeo2<r, And
caste aH the sauce apon him, And so seme him forth.
Lamprey poudred. ^ Take a lamprey poudred, and stryke away the salt
with thi honde ; take awey the bone fro ]>e Jirote into ]?e tayle by the bely
side. And ley him in water a day and a nyght, and scald him in water with
strawe or hey, to stripe him with-aH ; And theii wassh him clene, and cast
him in faire water colde, and seth him, and cast x. or xij. oynons hole vn-
pullud, and lete hem seth togidre, and skem it ; And ]>eT\ take vp the lamprey
and l^e oynons fro J^e water, and ley hem in a dissh tiH they beii colde aH ;
and serue hem forthe colde with sauce GalentjTie ; and myce the oynons in '
the sauce, & ete hem so.
^ against, to stop. ^ Douce MS. ; brennyng, Harl. ^ eaten. * fol. 23.
* Douce MS. ; Harl. MS. in a faire brothe. ^ added from Douce MS.
' added from Douce MS. * Harl. MS. is ro. ^ Douce MS.; ayid Harl.
100 COOKERY BOOK II. HARL. 4016. LAMPRONS AND OYSTERS.
StokfissB. in sauce. ^ Take faire brotfi of elys, or pike, or elles of fressB.
samond, And streyn hit thorgli a streynowr ; and take faire p«rcelly, And
hewe hem smaH, And putte the brotli and ]>e prrrcelly into an erthen potte,
And cast ]>erto ponder ginger, and a litul vergeous. And lete hem boyle
to-gidre ; and j^eii take faire sodden) stokfissli, and ley hit in bote water ; and
whan jjou wilt seme it forth, take ]>e fissh fro jie water, and ley hit in a
dissh, And caste the sauce al bote ther^-on, and seme it forth.
Lamprons in Galentyne. ^ Take brede, and stepe it in wyne and vynegre,
and •cast there-to CaneH, ^and drawe it thorgh a streyn owr; and do it in a
potte, and cast ponder of peper thereto ; And take smale oynons, and myce
hem, and fry hem in oyle, & cast ther^-to a fewe saundres, and lete hem boyle
a litul ; And then take lawprons, and scalde hem with hey in bote water,
and seth hem ; and J^eil b[r]oyle " hem oii a faire gredren, and ]>eT\ couche hem
in a dissh and cast the sauce on hem, And then serue it forth.
Lamprons ybake. ^ Take lamprons, and scalde hem witli hey ; and make
faire paaste, and couche ij. or iij. lamprons thereon, with pouder ginger, salt
and paper, and lete bake ; And leche samoii in faire brode peces, and bake
hem in ]>e same maner.
Oystres in granej. ^ Take almondes, and blanche hem, and grinde hem,
and drawe hem J^orgh a streynoz^r with wyne, and with goode fressh broth
into gode mylke, and sette hit on J^e fire and lete boyle ; and cast Jiereto
Maces, clowes, Sugur, pouder of Ginger, and faire parboyled oynons myced ;
And Jien take faire oystres, and parboile hem togidre in faire water; And
then caste hem there-to. And lete hem boyle togidre til ^^ey ben ynowe ; and
serue hem forth for gode potage.
Oystres in cevey. ^ Take oystres and sheH hem and put hem in a vesseH,
(and l^e water that is within ]>e oystres with-aH ;) And cast j^erto a litul wyne,
And sette hem over the fire, and parboyle hem ; And j^en take faire J^e oystres
vppe of the broth, and put hem in a faire potte ; And take ]>e same broth, and
drawe hit thorgh a streyno?<r, and cast hit in-to j>o oystres. And sette hit oner
the fire ; And take a lituH Of j^e same broth ayeii ; and a lituH wyne, and put
hit yii a faire vesseH, and put j^ere-to browne crustes and pouder caneU, and
draw hit thorgh a streynoz^r ; and myce oynons smaH, and fry hem in oyle or
in butter, and caste hem there-to, and sette oner the fire. And whan J^e
oystres boyleth, caste the licoure ^there-to, and cesoii hit vppe with pouder of
peper, salt, and a litel saffron), and cast there-to a litul vinegre, ])at hit be
1 fol. 23J. « Douce MS. bouiUe. ^ fol. 24.
COOKERY BOOK II. HARL. 4016. DISHES OF PIKE. 101
poynant there-of in J»e sesenyng and browne also ; And s^rue hit fortli for a
gode potage.
Pike in galentyne. ^ Take a pike and setB. him ynowe in gode sauce ; And
]>en couche him in a vessel!, that he may be y-caried yn, if J^ou wilt// And
what tyme he is colde, take brede, and stepe hit in wyne and vinegre, and cast
ther^-to caneH, and drawe hit j'orgli a streynowr, And do hit in a potte, And
caste there-to pouder peper; And take smale oynons, and myce hem, And
fry hem in oyle, and cast ther^-to a fewe saundres, and lete boyle awhile ;
And cast aH this hote vppon ]>e pike, and cary him forth.
Pike boyled. ^ Take and make sauce of faire water, salt, and a lituH Ale
and parcelly ; and j^efi take a pike, and nape him, and drawe him in J^e bely,
And slytte him thorgh the bely, bak, and hede and taile, with a knyfe in to ^
peces ; and smyte j^e sides in quarters, and wassh hem dene; And if thou
wilt have him rownde, schoche him by J^o hede in ])e backe, And drawe
him there,^ And skoche him in two or iij. peces ^ in ]>e bak, but nojt thorgli ;
And slyt the pouuche,^ And kepe the fey or the lyuer, and kutte awey the
gall. And whan j^e sauce biginneth to boyle, skem hit. And wassh J^e pike,
and cast him )7ere-in, And caste ]>e pouche and fey there-to, And lete hem
boyle togidre ; And ]>en make the sauce thus : myce the pouche and fey^
[in] ^ a litul gravey of j^e pike, And cast ]7ere-to pouder of ginger, vergeows,
mustarde, and salt, And seme him forth hote.
Pike in brase. ^ Take CaneH, a quarte of wyne, and a lituH vinegr(?,
And stepe there-yii tendur brede ; and thrawe it )^orgh a streynowr. And lete
boyle -with pouder of peper ; And take the pike, and roste him splat on a
gredire ynogh ; And cast to ]>e sauce ]>en, [with] pouder of ginger and sugt<r ;
And ley the pike in A ^ charger, the wombe side vpward ; and then caste the
sauce there-oii al hote, and so serue him forth.
Anter pike in Galentyne. ^ Take browne brede, and stepe it in a quarte
of vinegre, and a pece '' of wyne for a pike, and quartereii of pouder caneH,
and drawe it thorgh a streynowr skilfully thik, and cast it in a potte, and lete
boyle ; and cast there-to pouder peper, or ginger, or of clowes, and lete kele.
And ]>en take a pike, and seth him in good sauce, and take him vp, and lete
him kele a litul ; and ley him in a boH for to cary him yn ; and cast jte sauce
vnder him and aboue him, that he be al y-hidde in )7e sauce ; and cary him
whej^er euer J^ou wolt.
1 i.e. two. 2 MS. there &. ^ Douce MS. placys. * i.e. poche of a fish, see below.
6 Douce MS., a«rfHarl. « fol. 2ib. '' Douce MB. pi/nt.
102 COOKERY BOOK II. HARL. 4016. SALMOISr, TROUT, CRAB, PERCH.
Salmon fressli boiled. % Take a fressB Salmon, and drawe him in J^e bely ;
and chyne him as a swyne, and leche him flatte with a knyfe ; and kutte the
chyne in ij. or in .iij. peces, and roste him on a faire gredryn; & make faire
sauce of water, p«rcelly, and salt. And whan hit begynneth to boyle, skem
it clene, and cast ]>e peces of salmon J^ere-to, and lete hem sethe ; and )7en
take hem vppe, and lete hem kele, and ley a pece or ij. in a dissh ; and wete
faire foiles of p«rcely in vinegre, and caste hem yppofi J7e salmon in the
dissh ; And J-en ye shaH: serue hit forthe colde.
Samon roste in Sauce. ^ Take a Salmond, and cut him rounde, chyne and
aH, and roste the peces on a gredire ; And take wyne, and pouder of CaneH,
and drawe it J^orgli a streyno2<r ; And take smale myced oynons, and caste
Jjere-to, and lete hem boyle ; And J^en take vynegre, or vergeo«<s, and pouder
ginger, and cast there-to ; And j^en ley the samon in a dissh, and cast ]>e
sirip ]>eron al bote, & serue it forth.
Troute boyled. ^ Take a troute, and nape him ; And make faire sauce of
water, parcely, 'and salt, and whan hit bigynneth to boile, skeme hit clene;
and drawe him in J^e bely ; and if Jjou wilt haue him rounde, kut him in ]>e
bakke in two or ]>Te places, but nojt )'orgh, And drawe him in ]>e sket ^ next
the hede, as thou doest a rounde pike ; and J^e sauce is verge sauce ; or eiies
seth j^e pouche as l^e dost ]>e pouche of a pike, and myce hem with J^e grauey,
and pouder of ginger ; and serue him forth colde, and cast j>e foiles of p«rcelly,
y-wet in vinegre, oil him in a dissh.
Crabbe or Lopster boiled. ^ Take a crabbe or a lopster, and stop him in
Jie ventc with oil of hire decs, and seth him in water, and no salt ; or elles
stoppe him in ])e same maner, and cast him in ail oven, and bake him, and
serue him forth colde. And his sauce is vinegre.
Perche boiled. ^ Take a perche, and drawe him in J^e throte, and make to
him sauce of water and salt ; And whan hit bigynneth to boile, skeme hit and
caste l^e perche there-in, and seth him ; and take him vppe, and pul him,
and serue him forth colde, and cast vppoii him foiles of p«rcelly. and ])e
sau[c]e is vinegre or vergeous.^
fiio^^ndres boiled. ^ Take floundres, and drawe hem in the side by the hede,
and seth^ hem, & make sauce of water and salt, and a good quantite of ale ;
And whail hit biginneth to boile, skeme it, and caste hem there-to ; And late
hem sethe, and serue hem forth bote ; and no sauce but salt, or as a
mail luste.
* fol. 25. ' Douce MS. skoch. ^ Douce MS. vert sauee. * Douce MS. scocch.
COOKERY BOOK II. HARL, 4016. SHRIMPS, PLAICE, SOLES. 103
*
Shrympes. ^ Take Shrympes, and setli hem in water and a lituH salt, and
lets hem boile ones or a lituH more. And serue hem forthe colde ; And no
maner sauce but vinegre.
Breme or Roche boiled. % Take a Breme or a roche, and scalde him in
•water, and drawe him J>e side by J^e hede, and scocche ' him [in] J>e side in
two or thre places, but not -thorgh, and setli him in water, ale, and salt, and
serue him forth bote ; the sauce is vergyussauce or sauce ginger.
Breme rost ensauce. ^ Take a breme, and scald him, (but no^t to moche,)
and drawe him in ]>e bely, and pryk him j^orgB. J^e chyne b5n ij. or iij.^ with
a knyfe, and roste him on a gredire. And take wyne, and boile hit, and cast
there-to ponder ginger, Yergeoiis, and salt, and cast on ]>e breme in a dissh, and
serue him forth bote.
Plaise boiled. ^ Take a playse, and drawe him in the side by the hede ; And
make sauce of water, parcelly, salt. And a litul ale; And whaii hit bigynnetSi
to boyle, skeme hit clene, and caste hit there-to, and lete seth/ And sauce to
him is mustard and ale and salt ; And serue it forthe bote/ or elles take a
plays, and drawe him, pr/ke him with a knyfe for breking, as he frieth ;
And fry him in bote oile, or elles in clarefied buttur.
Ray boiled. ^ Take a Ray, and draw him in ]>e bely, and kutte him in
peces, and seth him in water, and no salt, and serue him forth colde. And
his sauce is vergeoHS, or lyuer with mustarde ; And boyle ]>e lyuer with him.
And serue him forthe.
Sole, boiled, rost, or fryed. ^ Take a sole, and do awey j^e hede, and
drawe him as a phiis, and fie him ; And make sauce of water, parcelly and
salt ; And whan hit bygynneth to boile, skeme it clene, and lete boyle ynogh.
And if J70U wilt haue him in sauce, take him whan he is y-sodde ; or elles
take him rawe and drawe him, and scale him with a knyfe. And ley him
Tppon a gredryn, and broile him. And take wyne and ponder of CaneH, and
lete boyle a while, And caste there-to pouder ginger, And vergeous ; and caste
jje sauce oil ])e sole in }7e dissh. And serue him forthe bote. Or elles take a
sole, and do a-wey ]>e hede ; drawe hi?n, and scalde him, and pryk him with
a knyfe in diuerse places for ^ brekyng of Jie skyil ; And fry it in oyle, or
elles in pured buttur.
Gurnard rested or boyled. ^ Take a Gurnard, and drawe him in ])c bely
and saue^ the powche w/t/«-yn hole ; and make sauce of water and salt ; And
whan hit bigynnetfi to boile, skeme it clene. And cast the Gurnard thereto,
' Harl. scorche; Douce MS. scocche. ^ fol. 25b. ^ twies or thries.
* fol. 26. * Douce MS. : Harl. sauce.
104 COOKERY BOOK II. HARL. 4016. MINNOWS, BARBEL, STURGEON.
And setli him, and ' sauce/ to him is sauce of ginger, or vergyussauce, and
seme him colde.
Anojier. ^ Take a gurnard rawe, and slytte him endelonge the bak, J>orgB.
J?e hede and tayle, and splatte him, and kepe the lyuer; And take ]>e rawe
lyuer, and brede, and fissli broth, Wyne, and vinegre, And drawe hem thorgB.
a streynoMr, and lete boyle ; and ]^en cast there-to poudcr ginger, saffron, and
salt. And ]>qTi roste the gurnard, and splatte him ofa a gredire, and '^ley
hym in a dissh.^ And j^en cast J^e sauce on hym in J»e dissh, and serue him
forthe bote.
Menese or loche boiled. ^ Take Menyse or loche, and pike hem f aire ; And
make sauce of a gode quantite of ale and parcelly. And whan hit biginnetfi
nye to boyle, skeme it clene, and cast ]>e fissB thereto ; and lete seth.. And
if a mail wol, cast a litul saffron thereto: and sauce is vergesauce^; And
then ye shaH serue him forth bote.
Haddok or codlyng. ^ Take an haddok or codlyng, and di-awe him in ]>e
bely. And make sauce of water and salt ; And whaii hit bigynneth to boyle,
skeme hit clene, and caste the fissli thereto, And seth hit in his sauce. His
sauce is garlek or verge-sauce ; and serxe him bote.
BarbeH boyled. ^ Take a barbeH, and kutte him, and *draw him rounde ;
And pike* in }»e nape of the hede and seth him in water and salt, Ale, and
p«rcely. And whaii hit bygynneth to boile, skeme hit clene, and caste the
barbel there-to. And setli him. And his sauce is garlek or vergesauce, *And
]>en serue him forth.
Millet boyled. ^ Take a MiUet, and scale him, and drawe him in J^e bely,
and wassB him clene ; and jien take a pynte of wyne, and pouder caneH, And
boile hem ouer the fire. And whaii hit is yboiled ynowe, caste ther^-to pouder
ging<;r and a litel vergeous ; and caste the same lico?<r vppou hiwj in the dissh,
and serue him forth bote; other elles scale him and drawe him, and fry him
in good oyle.
Sturgeon boiled. ^ Take a Sturgeofi, and kut of the vyn fro the tayle to ]>e
hede, on ]>e bakke ; and chyne him and boyle him. And whaii hit boileth,
skeme it, and caste p«rcelly thcre-to. And lete hem boyle ynowe, And then
take him vppe, And serue him forth colde with leves of parcelly wet in
vinegre, and caste there-on in j^e dissh ; And sauce ]>er-to is vinegre.
Sturgeoii in broth. ^ Take fressh sturgeon, and chop it, and p«rboile it in
' MS. in. 2.2 Douce MS.; Harl. resle him.
^ Douce MS. vert sauce. *-* Douce MS. draw hym as a rounde pike.
5 fol. 26i.
COOKERY BOOK II. HARL, 4016. STURGEON, PORPOISE, TENCH. 105
water ; and take hit fro the fire, and streyne it ^ jJorgB a streynowr into a
potte ; and pike clene the fissh thereto ; and cast there-to ponder pep^-r, clowes,
Maces, and caneH, and faire brede, and stepe hit with the same licowr, and
streyne hit thorgh a streyno2<r, and caste there-to ; And lete boyle togidre ;
And caste thereto Saffron, ponder ginger, salt, And vinegre ; And then ye
shali serue it forth.
Sturgeon po«r porpeys. ^ Take a Sturgeon, Turbut, or porpeys, and kut
hit in faire peces to bake ; And then make faire kakes of faire paast, And
take ponder of peper, ponder of Ginger, CaneH, and salt. And medio ]>ea
poudres and salt togiders ; And take and ley a pece of the fissh on a kake/
and ley ]>e ponders vnderneth ]?e fissh, and abone ynowe ; And j^efi wete the
sides of ]7e paast with faire colde water, and close the sides to-gidre, and
sette hem in an oveil, and bake hem ynowe.
- ffirmenty with porpeys. ^ Take faire almondes, and wassh hem clene,
and bray hem in a morter, and drawe hem with water thorgh a streynowr
into mylke, and caste hit ia. a vesseH. And then take wete, and bray it in a
morter, that al jie hole hoH be awey, and boyle hit in faire water til hit be
wel ybroke and boyled ynowe. And ]?en take hit fro the fire, and caste
thereto j^e mylke and lete boyle. And whan hit is yboyled ynowe, and thik,
caste there-to Sugur, Saffron, and salt ; and J^en take a porpeys, and chyne
him as a Samon, And seth him in faire water. And whan hit is ynowe, baude
hit, and leche hit in faire peces, and se^ue hit forth with firmanty, and cast
there-on bote water ^ in ]>e dissh.
Tenche in brase. ^ Take a tenche, and nape him, and slyt him in j^e bak
thorgh the hede and taile. And drawe him ; and ]>en make sauce of water
and salt. And whan hit bigynneth to boyle, skeme it clene, and cast J^e tenche
therein, and seth him ; And take him vppe, and pul of the skyn, And ley him
flatte, and j^e bely vpwardes in a dissh. And J^en take percelly and oynons
And hewe hem small to-giders ; And cast ]7ere-to pouder of Ginger, and cast hit
in vinegre ; And caste aU on ]>e tenche in j^e dissh, and serue him forthe colde.
Another diting of a tenche. ^ Take a quarte of wyne and a litiil vinegre.
And tendure brede. And stepe all togidre, and drawe hit thorgh a streynowr ;
and lete hit boyle ; And caste there-to pouder peper ; And take a tenche,
and splat him, and reste him oil a gredire, and cast his sauce vppou him in
the dissh ; And j^en serue hit forthe bote.
Turbut boyled. ^ Take a Turbut, and drawe him in the side as a plays by
1 i.e. the broth, as Douce MS reads. * fol. 27. ^ Douce MS. broth.
106 COOKERY BOOK II. HARL. 4016. TURBOT, WHELKS.
the hede ; and J7eii chyne tim, and kut him in brode peces ; And ]>en make
Sauce of the water and salt ; And when hit bigynneth to boyle, skeme hit
clene and ^ wassh the peces clene, and caste hem thereto, and lete hem boyle
ynowe. And ]>en take hem vppe, and let hem kele, And ley a pece or two in
A dissh, and caste the levys of pffrcelly wette in vinegre there-oil, And serue
forth ; And his sauce is verge-sauce.
Turbut roste ensauce. ^ Take a Turbut, and kut of fe vynnes in maner
of a hastelette, and broche him on a rounde broche, and roste him ; And whaii
hit is half y-rosted, cast thereon smale salt as he rosteth. And take also as
he rosteth, vergeoMS, or vinegre, wyne, pouder of Gynger, and a lituH caneH,
and cast thereon as he rosteth. And holde a dissh vnderneth, fore spilling of
the lico?<r ; And whaii hit is rosted ynowe, hete ]>e same sauce ouer the fire.
And caste hit in a dissh to Jje fissh aH bote, And serue it forth.
Tripe de Turbut. ^ Take the mawes of a Turbot, Haddok, or codlynge,
and pike hem clene, and skrape hem, and wassh hem clene, and parboyle
hem in good fressh broth of Turbot, haddok, Salmon, or pyk ; and take
p«rcelly, and kut hit smale, and caste ]:ere-to ; and kut ]>e mawes in maner
of Tripes of peny brede, and cast al togidre in a potte, And lete boyle. And
whan hit is y-boyled ynowe, that J^ey be al tendre, caste J'ere-to saffron, Salt,
And a litel yergeous, pouder of Gynger, And serue hit forth fore a good potage.
Welkes boyled. ^ Take welkes, and caste hem in colde water, And lete hem
boyle but a lituH ; And caste hem oute of the vessel!, And pike hem oute of
the sheH, and pike awey the hom of hem, and wassh hem and rubbe hem weli
in colde water and salt, in two or thre waters ; And serue hem colde, And caste
vppoii hem leves of parcelly ywet in vinegre. And sauce to hem is vynegre.
Milkemete. ^ ^ Take faire mylke and lloure, and draue hem J^orgh a
streyno2<r, and sette hem ouer the fire, and lete hem boyle awhile ; And theii
take hem vppe, and lete hem kele awhile/ And Jjen take rawe yolkes of eyren
and drawe hem thorgh a streynoMr, and caste thereto a lituU salt. And set it
ouer the fire til hit be som-what thik, And lete hit nojt fully boyle, and stere
it right well euermore. And put it in a dissh al abrode, And seme it forth
fore a gode potage in one maner ; And then take Sugur a good quantite,
And caste there-to, and serue it forth.
Chared coneys,^ or chardwardou. ^ Take a quarter of clarefied hony, iij.
vnces of pouder peper, and putte bothe to-gidre ; then toke 30 coynes
& X wardones, and pare hem, and drawe oute J^e corkes * at eyther ende, and
> fol. 27b, * fol. 28. 2 Char de cojues, quince marmalade ? * ? cokes, or cores.
COOKERY BOOK II. HARL. 4016. QUINCE MARMALADE. 107
setB hem in goode wort til fej be soft, thcil bray hem in a morter ; if they
ben thik, putte a lituH wyne to hem, and drawe hem thorgh a streyno?<r ;
And ]>en put j>e hony and Jiat to-gidre, then sette al on the fire, and lete
seth awhile til hit wax thikk<?, but stcrre it weH; with ij. sturrers for sitting
to ; And \>en take it downe, and put J^ere-to a quarter of an vnce of pouder
ging<?r, And so moche of galingale, And so moche of pouder CaneH, And lete
it cole ; then put hit in a box, And strawe pouder ginger and caneli there-on :
And hit is co»«fortable for a mannys body, And namely^ fore the Stomak.
And if thou lust to make it white, leue the hony. And take so mocli sugur,
or take part of j>e one and part of j>e ojier/ Also in this forme thou may make
chard warden.
1 specially.
108
ASHMOLE MS. 1439. SAUCES.
CONTENTS.
PAGE PAGE
Sauces piir diuerse viaundes : ChaudouH 108 Sauce for shulder of moton .... 110
Sauce alepeuere 108 Sauce vert 110
Sauce galentjaie 108 Surelle 110
Sauce gingyutT 109 Sauce peccely 110
Sauce for a gos 109 Sauce gauncile 110
Sauce camelyne 109 Piper for feel and for venyso!<w ... 110
" Sauce rous 109 White sauce for capons y-sode . . . 110
Sauce for stokefysshe 109 Black sauce for capouws y-rostyde . . 110
Sauce for stokfysshe in an-other maner . 109 Sauce newe for malardis 110
Sauce for peiouws 109
'Sauces pur diuerse viaundes. Chaudouw. — Take gysers, and lyuers,
and hert* of Swanne ; and if ]>e guttys ben fat*, slyf them,^ and caste J^em
]ier-to, and boile ]>em. in faire watre : and )?anne take J^em up, and hew jieva.
smal, and thanne caste Jiem in-to j^e same broj^e, (but strayne hit ];urgh a
straynour firste) ; and caste ]>er-to poudre peper, canel, and vynegre, and
salt*, and lete boile. And Jeanne take the blode of the Swanne, and freysshe
bro]?, and brede, and draw j^em j^urwe a straynour, and cast* ]>er-to ; and lete
boile to-gedre. And J^enne take poudre of* gyngere, whanne hit* is al-moste
y-now, & put* ])er-to, and serue forth. ^
Sauce alepeuere. — Take fayre broun brede, teste hit, and stepe it* in
vinegre, and drawe it* jjurwe a str«ynour ; and put* j>er-to garleke smal
y-stampyd, poudre piper, salt, & serue iorth.
Sauce galentyne. — Take faire crustej of* broun brede, stepe \em in
vinegre, and put* \er-io poudre canel, and lete it* stepe j^er-wy]' til it be
brouu; and ]7anne drawe it J^urwe a straynowr .ij. tymes or .iij., and Jeanne
^ If. 36. ^ clence thaym^ added after them in different ink.
3 wiih the swan, added in different ink.
COOKERY BOOK III. ASHMOLE 1439. SAUCES FOR STOKFISH, ETC. 109
put )'er[to] poudre piper and salte : & lete it* be sumwhaf stondynge, and
not to Ijynne, & serue forth.
Sauce gingyner. — Take white brede, stepe if •wi]> vynegre, and draw it
.ij. or .iij. tymes Jiurj a straynour; and thanne put ]>er-to^ poudre gingere,
and scrue forj^e.
Sauce for a gos. — Take percelye, grapis, clowes of garleke, and salte,
and put* it in ]>e goos, and lete roste. And whanne J^e goos is y-now, schake
out* Jiat* is wij'-in, and put al in a mortre, and do ])er-to .iij. harde jolkes of"
egges ; and grynd al to-gedre, and tempre if \"p wi]? various, and caste it*
upon the goos in a faire chargeour, & so seme if iorth.
Sauce camelyne. — ^Take faire brede, and cut^ if, and toste it; and take
vynegre and wyne, and stepe hit* J^^^r-in, and draw it Jjurwe a straynour wij?
poudre canel, and draw it .ij. or .iij. tymes, til it be smothe. And Jeanne
take poudre ginger, sugre, and poudre of clowes, and cast ]>er-to. And loke
fiaf if stonde wil by clowes, & by sugre ; and Jeanne puf ]7er-to a litil
safroune, and salt, and serue bit for]? Jiicke y-nowe.
Sauce rous. — Take brede, and broyl it vpon J^e colons, and make it
broune, and ley hif in vynegre, and lete if stepe ; and Jeanne take piper,
canel and notemyggej, and a fewe of clowes, and casf if to-gedre in-to a
mortre ; and take J^e brede ouf of J^e vynegre, and bray Jjer-wy}". And
whanne if is y-brayd y-now, tempre if wytli wyne and vinegre, and draw
if JiurgB a straynour as ]70u woldiste galyntyne.
Sauce for stokefysshe. — Take faire broj^e of elys, o]>er of pyke, or els of"
freysshe Samon, and strayne it Jiurwe a straynour : and take faire percely,
and hewe if smal, and put }7e brojie and J'C -percele in-to a faire erj^yn vessel ;
and put l^er-to poudre gingere, and a litil verious, & lete boile to-gedre.
And ]>anne take faire sode stockefysehe, and ley it in faire bote watre : and
whanne Jjou wilt serue it for];e, take j^e fysshe fro j^e watre, and ley it in a
clene disshe ; & cast ])e sauce al bote fer-on, and serue it forth.
Sauce for stokfysshe in an-other maner. — Take curnylles of walnotys,
and clouys of garleke, and piper, brede, and salf ,■ and caste al in a morter ;
and grynde it smal, & tempre if up vfi]) ]>e same brojie j^af ]7e fysshe was
sode in, and serue if forjie.
^ Sauce for peiouws. — Take percely, oynouws, garleke, and salf, and
mynce smal the percely and J^e oynou?is, and grynde ]>e garleke, and temper it
wi]7 vynegre y-now : and mynce ]>e rostid peiouHS and cast the sauce ]>er-on
a-boute, and serue if {orth.
1 salt, added in different ink. ' If. 36 bk, ^ If. 37. Heading in margin.
110 COOKERY BOOK III. ASHMOLE 1439. SAUCES FOR VENISON, ETC.
Sauce for shulder of moton. — Take p^rcely, and oynons, and mynce ]>em
and ]>e rostyde shulder of Moton ; and take vynegre, and poudre gingere,
salt, and cast^ a-pon fe mynced shulder, and ete hym so.
Sauce vert. — Take percely, myntes, diteyne, peletre, a foil or .ij. of* cost^-
marye, a clone of garleke. And take faire brede, and stepe it with vynegre
and piper, and salt*; and grynde al this to-gedre, and tempre it vp -wi])
■wynegre, or wi)' eisel, and serue it* forj^e.
Surelle. — Take Surel, wasche hit, grynde it*, put* a litil salt*, ]jer-to, and
strayne hit*, and serue for^A.
Sauce p^rcely. — Take percely, and grynde hit* wi]? vynegre & a litel
brede and salt*, and strayne it* J'urgli a straynour, and serue if forj^e.
Sauce gauncile. — Take floure and cowe mylke, safroune wel y-grounde,
garleke,^ and put in-to a faire litel pot*; and sej^e it* ouer J7e fia-e, and serue
it* forthe.2
Piper for feel and for Yenysotm. — Take brede, and frye it* in grece, draw
it vp wi]7 broj^e and vinegre : caste J^er-to poudre piper, and salt, sette on ]>e
fire, boile it*, and melle it* forj^e.
White sauce for capons y-sode. — Take almoundis y-blaunchid, and
grynde J?em al to douste ; tempre it* up wi]? verious and poudre of gingere,
and melle it* forjie.
Black sauce for capouws y-rostyde. — Take fe Lyuer of* capouns, and
roste hit wel ; take anyse, and grynde parysgingere, and canel, and a litil
^cruste of* brede, and grynde hit* weH aH to-gedre ; tempre hit up wi]?
verious, and ]>e grece of the capon, Jeanne boile it* and serue for]?e.
Sauce newe for malardis. — Take brede, and blode y-boilid, and grynde it
to-gedere, and draw Jjurw a clo]? withe vynegre ; do ]?er-to poudre gyngere,
and piper, and ]?e grece of the malarde; salt* it* and boile, and melle it
forthe.
^ peper, salt, added in different ink. ^ with the goos, added. ^ If. 37 bk.
Ill
LAUD MS. 553 (BODLEIAN LIBRARY).
CONTENTS.
PAGE
Pejureguson 112
Amendment of salt mete 112
For to make amydon 112
Teste de cure 112
Sweteblanche 112
[Rischewys close ?] 112
Bukenade 113
Cyuele 113
Caiidele 113
Saug sarastT 113
Pape 113
Egredoucetcs 113
Figee 113
Pomesmoille 113
Rys moilles 113
Apple moys 113
Soupes dorrees 114
Peys de almayne 114
Tauorsay 114
Haddoke in Cyuee 114
Chauudon of fissh 114
Mortrowes of fissh 114
BlaumangCT- of fissh 114
Potage of ris . . .• 114
Numbles 114
112
LAUD MS. 553 (BODLEIAIsr LIBRARY).
^Peynregusofi. — 'Nym resons & do out ye stones, and bray it in a morter
■with pepir & gingiuer, & salt and wastel bred ; tempre hit with wyn, boille
hit, dresse hit forth.
Amendement of salt mete. — Tuk a fare lynne clout / & do therynne
a disshful of ote-mele, byne hit, & hange it in thy pot dou?i to ye boteme.
Set it from ye fuyr & let hit kele / suththe set hit ajen to ye inyr / &
drflwe out thy clout & that is goude.
For to make amydon). — JN'ym whete at midsomer / & salt, & do it in
a faire vessel / do water therto, that thy whete be yheled / let it stonde
ix days & ix ny^t, & eueryeday whess wel thy "svhete / & at ye ix days
ende bray hit wel in a mort<?r / & drie hit tojenst ye sonne / do it in a faii'e
vessel / & kouere hit fort, thou wil it note.
Teste de cure. — ^J^ rys, whas hem / drie hem / & bray hem al to doust
in a mortd?r, & amydon thi?rwith : tempre it vp with almand mylk / cast
therto poudur and safrofi / & sugur / nym luys, turbot. and elys / & gobete
hem in mosselys, & sauge & perceli / mak coffyns of thi past / do thy fissh
therynne ; cast aboue goud -poudur & sugur ; kerue it, bake it, and jif
hit forth.
Sweteblanche. — Nym chikons or hennes, skald hem, drawe hem in
morselys, & seth hem with good beofe. njm yolkes of eyren ysoden hard /
&'almawde mylk, and grind to-gedere / nym ye floures of ye rede vyne, &
salt, & bray al in a morter : boille hit / nym thy chikons or thy hen, ondo
hem in disshes, do thy sewe aboue / & also myjt thou do fissh days with
lyuere of turbut or of other manere fissh with almand mylke.
^ [Ryschewys close?]. — Nym fiour and eyren, & kned to-gedere /nym figus,
resons, & dates, & do out ye stonys, & blanchid almandis, & goud poudwr,
1 If . 5. * If. 5b. : see p. 55,
COOKERY BOOK IV. LAUD 553. (bOULEIAN). CAUDLE, APPLES. 113
& hraj to-gedere / make cofiyns of ye lengthe of a spanne / do thy farsour
therynne, in eu^rych cake his porcioii) / plie hem & boille hem in water /
& suththe roste hem on a gridel & jif forth.
Bukenade.' — Nym fressh flessh, what it eu^^re be. Seth hit w/t/i goud
beof, cast therto mynsed oynons & good spicerie, & lie hit with eyren,
& jif hit forth.
Cyuele. — Nym almandes, Sug?<r & salt, & payn de mayn, & bmy he??? in
a mortar / do th(?/"to ejreii, frie hit in oylle or in grese, cast theron sngiir,
& jif hit forth.
Caudele. — Xym eyren, & swcng wel to-gedere / chauf ale & do therto / lie
it with araydon), do th<?rto a porcioii) of sug?<r, or a perty of hony, & a perti
of safroiD ; boille hit, & jif hit forth.
Saug ssira,ser.- — Tak Almandes, frye he??? in oille, & br«y he?/?, tempre hem
w?t/? almand mylke & red wy«, & ye thrudde perty shal be sugur / & if hit
be nojt thikke ynow, lie it with amydoii) or wt'th &our de rys ; colo?<r hit
with alkinet, boille hit, dresse it, florissh hit aboue with pomme-gamet,
and jif forth.
Rape. — jS'ym luyss or tenge, or other mane?'e fissh / frye h?t in oille de
olyue ; ny??i crostes of whyt bred, resons, & canele, brrty hit, te???pre it
vp with good wyn, drawe it thorw a colon?<r / let hit be al ycoloured
with canele, boille hit, cast th£'?'to clous, maces, and quibibes, do thi fissh in
thi disshfs, & thi rape aboue, messe h/t, & jif forth.
^Egredoucetes. — Tak luyjs or tenges, kerf he??? in mosselis, fri he??? in
oille : ny??? vynegre / & ye thrudde p«?'ty sugwr, mynce oynons, & boille
smal, & clous, maces, & qibibus, & dresse hit forth.
Figee. — Xym figes, «S: boille he??? in wyn, & hmj hem in a morter with
lied bred ; tempre hit vp w?t7? goud wyn / boille it / do therto good spicere,
& hole resons / dresse hit / florisshe it a-boue with pomme-garnetes.
PomesmoiUe. — Nym rys & br«y he??? in a morti?r, tempre he?w vp w/th
alma??de milke, boille he??? : nym appelis & kerue hem as small as douste,
cast he??? yn after ye boilly??g, & sug??r : colo?<r hit with safron, cast therto
goud poudre, & jif hit forth.
Rys mollies. — Nym rys, bray he???, tempre vp with ' almand mylke :
boiH hem, cast therto sug«r / & salt hit, & dresse hit forth.
Apple moys. — Nym appeles, seth he???, let he??? kele, frete he??? thorvre an
her syue : cast it on a pot / & on a fless day cast therto goud fat broth of bef,
^ JIS. Dukenade. ^ i.e. Sauce Sarrasine. ^ If. 6.
114 COOKERY BOOK IV. LAUD 553. (BODLEIAn). PEASE, FISH.
& white grese, sug?<r & safron), & on fissh days almand mylke, & oille de
oliue, & sugMr, & safron) : boille hit, messe hit, cast aboue good poudre, &
jif forth.
Soupes dorrees. — Nym oynons, mynce hem, frie hetn in oille de olyue :
nym oyno«s, boille he»» with wyn, tost whit bred, & do it in dishes / and
cast almand mylke theron), & ye wyn & ye oynons aboue, & gif hit forth.
'Peys de almayne. — Nym white peson & boille hem / & thanne tak hem
vp, & wash hem clene in cold water, fort that ye holys go of : do hem in a
clene pot / do water therto thfft hit be a-wese / let hem sethe vppon) colys /
th«t ther be no lye / couere thi pot / that ther go no breth out / whenne
hit beth ysode, do hem in a morter & br«y hem smal, tempre hem vp with
almawde milke, & with flowr de rys, do therto safron & salt, & boille hit
& dresse hit forth.
Tauorsay. — IS'ym ye bed of ye codlyng & ye liuere, & pike out ye bones /
cast therto gond poudre of piper & gyngiuer, and gif forth.
Haddoke in Cyuee. — Shal be yopened & ywasshe clene / & ysode &
yrosted on a gi'idel ; grind peper & saffron), bred & ale / mynce oynons, fri
hem in ale, & do therto, and salt : boille hit, do thyn haddok in plateres, &
thi ciuey aboue, & jif forth.
Chauudon) of fissh. — Nym ye liuere & ye poke. Seth hit, hakke hit smal/
gri?id paper & safron, bred & ale, tempre hit with ye broth / boille hit, do
salt therto, & messe hit forth.
Mortrowes of fissh. — Tak ye rowys of fissh / & ye liuere, seth hit, hakke
hit, gri?Kl paper, bred & ale, tempre hit -with ye broth : do salt therto, boille
hit, & messe hit forth.
Blaumanger of fissh. — Nym a pond of ris, seth hern fort hit berste, let
hem kale : cast therto mylk of two pond of almandes / nym ye perch other
ye loppestere or drie haddok, tese therto, and boille hit / cast therto sug«<r,
& ^if forth.
Potage of ris. — Nym ye ris, whess hem clene, seth hawi fort hit breke :
let hem kele, do therto almand mylke, other of kyn,^ colo?<r it wetA safron),
salt hit, & jif forth.
Numbles. — Shall be ywhess clene in water & salt, & ysode in water / nym
[^Cetera desunt'].
J If. &b. * i.e. kine: cow milk.
115
RECIPES FROM DOUCE MS. 55,
Ab. 1450 AD.
CONTENTS.
PAGE PAGE
Oyle Soppes Ixiij. 115 Bitore roste Cxj. 116
Capon en Counfyt .... Cij. 115 Egrett rost Cxij. 116
Cokentrice Ciij. 115 Plouer rost Cxix. 117
Crane roste Cvij. 116 Snyte rost Cxx. 117
Fesaunt rost Cviij. 116 Sturgeon buille ou turbiitt . . Cxlvj. 117
Heron rost Cx. 116 Charlette Clxxviij. 117
^ Oyle Soppes. CsLpifuIum Ixiiij. — Take and buille mylke, and take
yolk as of eyren) tryed fro the white, and draw hem ; then cast to the milke
and hete it, butt lete it nat buille, & ' styrre it well tiH it be summe-whate
thikke : then cast ther-to sugre and salte, and cutt feyre paynemayne in
soppes, & cast the soppes there-on, & seme it forth in maner of potage.
^ Capon) en Couwfyt. ^ Ca,2^itulum cij. — Take fressh broth, and wyn),
& persely, & saverey, and a liteH sauge, and lete buille to-gedrys : and
crome ther-to herde ^yolkes of eyreu) tyH it be well thykke, and kest
ther-to pouudre of gyngeuere y-nogh, & vertious, and salt, and saffron) ; and
take a good rosted capon), & ley hym in a chargeur, & ryse the legges and
the wynges, butt [set] ham nott fro the body ; and kest on the capoii) the
licoMr aH hotte, & seme it forth.
^ Cokentrice. ^ Csipttulum. ciij. — Scalde a capon) clen), & smyte hem
in-to the wast oueretwarde, and scaude a pygge, and draw hym, & smyte
hym in the same maner ; and then sewe the f orthyr parte of the capon) and
the hyndyr parte of the pygge to-gedrys, and the forther parte of the pygge
^and the hynder parte of the capon) to-gedyr: then draw the whyte & the
yolkes of eyren), and cast ther-to, and svette of a schepe, and saffron), & salt,
and pouudre of gyngeuere, and grated brede ; and medle aH to-gedre with thyii
1 If. 34J. 2 If. 475. 3 If. 48.
116 COOKERY BOOK V. DOUCE 55. ROAST CRANE AND HERON, ETC.
honde, and putt it in the cokentrice, and putt it on a spite, and roste hem •,
and endore hem with yolkes of eyren), and pouudre of gyngeuere, and saffron),
& ioissB of pe?-sely or malves, & draw hem, and endore hem aH abowte in
euery perty of hym).
^ Crane roste. Ca,pituh(m C.vij. — Take a crane, and cutt hym in the rofe
of the mouth, and lete him blede to deth : and cast a-wey the blode, and
schalde hym, & draw hym vndyrthe wynge or att the vent, & folde vpp hys
legges att the kneys vndir the thye ; & cutt of the wyngys next iunte the
body,^ and lete hym haue hys heuede & hys necke on ; saue take awey the
wesyng, ^and wynde the necke a-boute the spyte, and bynde hit, & putt
the bille in the body and the golett ; and reyse the wynges and the legges as
of a gose ; and yiff ]>ou. schalt sauce hym, mynce hym fyrst, and sauce hym
withe pouudre of pepyr, and gyngeucre & mustarde, vynegre & salt, and
serue hym forth.
^ Fesaunt rost. CsipUuhm cviij. — Lete a fesaunt blode in the mouth,
and lete hym blede to deth ; & pulle hym, and draw hym, & kutt a-wey the
necke by the body, & the legges by the kne, & perbuille hym, & larde hym,
and putt the knese in the vent : and rost hym, & reise hjm vpp, hys legges
& hys wynges, ^as off an henne; & no sauce butt salt.
Heron) rost. % Ca/;«Y2</«in ex. — Take an heron), & lete hym blode in the
moutli as an crane, & scalde hym & draw hym att the vent as a crane ;
and cutt awey the booii) of the necke, & folde the necke a-boute the * spite,
and putt the hede ynne att the golet as a crane ; & brcke awey the boon)
fro the kne to the fote, and lete the skyn be stille, and cutt the wyng att the
Joj'ute next the body, and putt hem on a spite : and bynde hys legges to
the spyte with the skynne of the legges, & lete rost, & reyse the legges and
the wynges as of a crane, and sauce hym w?t/i vynegre, and mustard,
and pouudre of gyngeuere, & sett hym forth.
^ Bitore roste. Cajntuhim. cxj. — Slee a bytowr in the moutfi as an
heron), & draw hym as an henne, and fold vppe hys legges as a crane ; &
lete the wynges be on, & take the booii) of the * necke aH awey as of an
heron) : & putt the hedde in the golet or in the shuldre, and rost hjm ; and
ryse the legges & the wynges as )70u dost of an heron, & no sauce butt salt :
& sett hym forth.
Egrett rost. Cdipituhivi cxij. — Breke an egrettes nekke, or cut the rofe
^ i.e. cut off the wings at the joint next to the body.
2 If. 50. 3 If, 50J. 4 If. 51. 5 If. 51J.
COOKERY BOOK V. DOUCE 55. SNIPE, STURGEON, CHARLETE. 117
of hys moutli, as of a crane, & scalde h.jm, and draw hym as an henne ; &
cutt of hys wynges by the body, and the heued & the necke by the body,
& folde hys legges as a bitore, & rest hym : & no sauce butt salt.
^ Plouer rost. ^ Capitulum Cxix. — Breke the skulle of a plouere, &
pull hy/;j drye, and draw hywj as a chike, and cutte the legges and the
wynges by the body, and the heued and necke ali-so, & roste hym, and vejae
the legges and wynges as an henne : and no sauce butt salt.
^ Snyte rost. ^ Csipttulum Cxx. — Slee a snyte as a ^Aonere, & lete hys
necke be hole saue the ^wesyng; and lete hys heuede be on, and putt it in
the schuldre, and folde vppe his legges as a crane, & cutt his wynges and
roste hym, & reyse hys legges and wynges as an henne ; & no sauce butt salt.
^^ Sturgeon) buille ou turbutt. ^ C&pifuhim Cxlvj. Draw a t«rbutt
or a sturgeon), and chyn) hym, & cutt them) in brode pecis ; and buille
hem in water and salt y-nogh, and seme hym forth colde, a pece or too in
a dissli w«'t/i vert sauce : and cast persely leves wette in vynegre on hym.
^ Charlete. ^ CsLvitulum Clxxviij. — Setli melke yn a pott and cast
ther-to salt and saffron) ; & hew feyre buttes of calues or of porke small, and
cast ther-to : and draw the white & yolkes of eyren), and cast to the licour
when it builleth, and a litcH ale, and stirre it tiH it crudde. and yiffe j>oii
wilt haue it forced, hete milke scaldyng hoote, and cast ther-to rawe yolkes
of eyren) and poudj'e of gyngeuere, and sugre & clowcs & maces, & lete natt
fully buille ; and press the cruddes in feyre ^ lenyn) cloth, & lessli it, & ley
too or thre lesshes in a dissli : & cast the farsyng ther-on, & serue it
forth bote.
1 If 53J. 2 if_ 605. 3 If, 76.
119
GLOSSARY AND MDEX.
[The following works are referred to : — Forme of Cury ; Liler Cure Cocorum ;
Ancient Cookeries in Waenee, Antiquitates Culinarice (1791); Napier,
Nvhle Bake of Cookry (1882) ; E. Holme, Academy of Armory (1678);
CoTGKATE, French Diet. (1611); Godefeoy, Bid. de I'Anc. Lanyue
Franc; Murray, Fny. Bid. (1885, etc.). The thick type shews
Eecipes that are in this volume ; italics shew recipes in the Banquets,
but if in inverted commas, the recipe is quoted from another Cookery.
The spelling of the other Cookeries has been corrected, where needful.]
A-boue, adv.^ 14, 17 ; A-bouen, 29 ;
A-bouyn, 14, 21, 35, 54 ; A-boue,
prep., 54 ; A-bouyn, 54. Above.
Aboujte, adv., 73 ; A-bowte. 21, 29,
31 ; Abought, prep., 78 ; A-bowte,
31, 54. About ; round.
Abowe, vh.t., 79. Bow; bend.
A-brode, adv.. Caste al a-brode,
holdyu a-brode, 7, 92. Abroad ; about;
stretched out.
Abyndou??, sh., 20. See Amidoim.
A-chatry, 67. Acatery ; provisions
bought.
Acord, sb., Be hys owne acord, of
itself, 17.
A-cordant, adj., 60. Accordant ; in
accordance.
A-doun, adv., 17, 54 ; Adown, 7.
Down,
A-force, vh.t., \fith Sugre or hony,
55, with spices, 29 ; A-force, pp., 3 ;
A-forse, 17. Afforce ; season, make
substantial. This is the Fr. enforcer,
see Porcelle farce enforce, on page
58. The word enforcer is still used
of a person growing fat : and force
is applied in England for fattening
animals ; see Halliwell. Compare
next word ; pork and oatmeal being
used to the Gruel.
A-forcyd, pp. 1, Charlet a. ryally,
17 ; Doucettes a., 55 ; Chawettys
a-forsed, 46 ; Kyde a-Forsyde, 41 ;
Gruelle a-forsydde, 6.
Aftyrward, 21, Afterward.
Ale, sb., 11, 13, 16, 86, Stale Ale,
12, 96, New ale, 10 ; Sethe Fygys in
Ale, 43 ; Ale draft, 19, Ale dregs, or
bottoms ; Ale yeest, 96, Ale jest, 44,
Ale yeast.
Alegere, sb., 28. Alegar; ale vinegar.
Alkenade, sb., 29, 30, 31, 48 ; Alki-
net, 113. Alkanet.
Al to-broke, 85, Alle to-broke, 44 ;
Al to-choppe, 41 , Alle to-choppe, 20,
34, Alle to-choppyd, 41 ; Alle to-falle,
32. Quite broken, chopped, etc.
Allemaundys, sb., 10 ; Alman), 18 ;
AlmaHde mylke, 30, 112 ; Almandys,
1 ; Caudell de Almondes, 96, Caw-
deUe de Almaunde, 16, see F. of C.
87, '"'' Cawdel of xilmaund inylk" ;
Almaunde mylke, 11, 14, 21, 26 ;
Almaundis, 56 ; Almaundys, 9, 13,
15, 16, Fride Creme of A., 7, 91,
see F. of C, No. 85, '■'Creme of
Ahnaundes," Warner, p. 69, '■' Crem
of almonde mylk " ; Almondes, 88,
90, 91, Froyte de almondes, 91,
Froyde almoundys, 7, Cheaut de
120
FIFTEENTH CENTURY COOKERY BOOKS.
Almondes, 96, see Napier, p. 76,
'■'■ Hoot milk of a.," and ^^ Cold mylk
of a." also "Douce MS. No. 160.
" Chaud let dalmandes." Almonds.
Almaunden, adj., 17. Almond; of
almonds : there should be no comma
after it.
Almaynne, Hagas de, 44, Hagas de
almondes 84 ; Bruet of Almaynne,
19, Bruet of A. in lente, 19 ;
Peys de Almayne, 114. These are
possibly all German dishes, but
Allemagne and Almonds got con-
founded, as in the first two recipes,
which are the same dish, and have
almonds in them.
Almonds, see Allemaundys.
Along, adv., Datys y-taylid a-loug,
lengthwise, 27.
Aloes de Roo, 61 ; Allowes de Mutton,
83 ; Alows de Beef or de Motown,
40 ; Alowys, 3. See Warner, p.
74, " Alau7ide7- of moton" and " o/
beef"; Napier, p. 29, '■'■ Alander de
moton" p. 30, '■'■Alander de beef."
CoTGR., " Jfo^^aw de bceuf. A short
rib of beefe, or the fleshie end of
the rib, diuided from the rest, and
rosted." Compare a mutton-chop.
A-lye, vb.t., 13, 17, 19. Allay;
mix : Fr. Allat/er, Cotgr. See £>/.
Amendement of salt mete, 112.
Amidons, sb., 16; For to make
Amydon, 112 ; Amyndons, 22 ;
Amyndouw, 28. Fr. Amidoii, Wheat
flour, steeped, strained, and dried in
the sun : see L.C.C., -p. 7, Napier,
p. 101.
A-morwe, 33, 37. Amorrow; next
morning.
An, cotij., passim. And.
Aneward, adv., 34. Onward ; on it.
Aneys, sb., 53 ; in comfyte, 32 ; Anys
in comfyte, 8, 10, 28. Anise.
Apofi, prep., 92. Upon.
Appeles, sb., 113; Appelis, 113;
Appelys, 16, 20 ; Appil, 38 ; Apple
mose, 2, or Apple muse, 20 ; Apple
moys, 113 ; see Warner, II. 17, 35,
Prompt. Parv., p. 13, '■'■ Apidmos,"
" Appidmos," Napier, p. 121, " Ap-
pillmose " ; compare " Mush, Any-
thing mashed," Halliwell. Apple
moyle, 30, Pomesmoille, 113, called
"Appidmoi/" in F. of C, No. 19,
" Pommes moiled," or " molid " in
Napier, p. 119, and ^^ Pommys mor-
les," in Warner, p. 46, on which
page there is also "%s (Rice) moyle,"
(called ''Eesmolle" in F. of C, 96).
The moyle, or morles, is the French
Mul, Molle, soft. Applys, 29, 30, 39.
Applade Ryalle, 30. So called from
the apples in it : compare Quynade.
Appraylere, 39. See Cotge., " Ap-
pareille; dressed, cooked, or seasoned,
(as meat)." This dish is well spiced.
Arbolettys, 20, Fr. Eerbelettes, Small
herbs ; see F. of C, No. 172, '' Erho-
lates." The dish is spelt Arbelettys
in A. See Herbelade.
AsmaH, 95. As small.
A-to, 5, 22, 40. In two.
Auence, sb., 5 ; Auens, 69. Avens ;
Benuet.
A-wese, 114, A-wash. See Over-
wose, and note 4 on -p. 86.
Ajen, adv., 53, Again : Ajenward,
adv., 54. Once more.
Bacon, see Bahon.
Bake Mete, 54 ; Bake Mete Ryalle,
55 ; Bake Metis, 47. Baked Meat.
Baken, vb., 54. Bake.
Bakke, sb., Al. Back.
Bakon, sb., 6; Bakoun, 32. Bacon.
Bakyn mete, 33. Baked meat.
Balloke brothe, 10, 89. See F. of C,
No. 109, Warner, p. 68, Napier,
p. 86. This broth is called '•'■Baloiirgly
broth " in Warner, p. 49.
Banquets, 57, 58, 59, 60, 61, 62,
63, 67, 68. See Forewords.
Barbel, 104; BarbeH boyled, 104.
Barlyche, sb., 37. Barley.
Bastard, sb., 37. A sweet Spanish
Wine. See Ord. & Reg., p. 473.
Bastard, adj., 13, 21, 22.
Basyn, sb., 34. Basin.
Bater, sb., 54, 73; Batur, 73; Bature,
15, 38, 54 ; Baturys, 39. Batter.
Baude, vb.t., 76, 105; Bawde, 18,
70. Cut in thin slices ; Fr. barder.
Be, prep., 18, 23, 26. By.
GLOSSARY AND INDEX.
121
Beef y-Stywyd, 6, Stwed Beeflf, 72 ;
Bef, 34, Stekys of venson or bef, 40;
Beff, 1, 5 ; Beofe, 112.
Be-helyd, pp., 37. Bebeled ; covered.
Be-hynde, jyrf/?., 14. Behind.
Ben, vl)., 19, 26, 27. Been; be.
Benecodde, sh., 48 ; Bene koddys, 43.
Bean-cod.
Beof, sh., 113; Beofe, 112. Beef.
Berde, sb., 39. Beard ; brim.
Bere, sb., 49. Bear.
Berme, sb., 44, 52, 73, 90. Barm;
yeast.
Betayn, sb., 69. Betoiiy.
Bete, &b., 5 ; Betus, 69. Beet : Beets.
Bete, vb.,t. b. to-gedere (in cooking),
39. Beat.
Beterre, adj., 33. Better.
Be-twene, prep., 39 ; Be-twyn, 39, 54.
Between.
Bey, vb., 21. Be.
Birdys, Smal, 1, 55; Bryddys, 9;
Smal Byrdys, 52, Smale Byrdys
y-stwyde, 9.
Bitore roste, 116; Bytor rosted, 79.
Bittern : Fr. Butor. See Bytor.
Bittern, see Bitore.
Bladys, sh., of Percely, 35 ; Barlyche
& Percely, 37. Blades.
Blake, adj., with Blode, 38; Blak
sugar, 91, Blake sugre, 7, 28, 51.
Black.
Blamang, 21, (Flesh), Blamanger, 85,
(Flesh), see Douce MB., No. 26.
Warner, II. No. 14 and No. 33, and
p. 75, L.C.C. p. 9, F. of C, No. 36
and No. 192, Napier, p. 102, '' B. of
fiesche " ; Blamanger of Fysshe, 23,
114, see L.C.C., p. 19, Napier, p.
Ill, Warner, p. 46 ; see also p. 55
" Blaumanger to potage;" Blaman-
gere, 2. Blancmange ; Blancmanger,
Blanche, adj., B. almondes, 90
Blanched.
Blanche, vb.t., 20; Blaunche. 19
Blawnche, 7, 9. Blanch : whiten.
Blanche Porrey, 90 ; made of the
white of leeks : see Ducange,
" Porrecta, Jusculum ex poris con-
fectum," (also Porrata.) See Pereye.
Blandemre, 68 ; Blandissorye, 9 ;
Blaunde Sorre, 84 ; Blaundysorye,
21 ; Blaundyssorye, 2. See Warner,
IX 55, '■'■ Blaundesore to potage," Na-
pier, p. 35, " Bland sorre," p. 105,
" Blank de Sirre " ; F. of C, No. 37,
" Blank Dessorre," 193, " Blank De-
sire " ; Warner, II. 29, " Blank
sum/," p. 47, Blank de Sure, and
p. 49, ''Blank de Spy"; L.C.C., p. 12,
" Blonk desore." With regard to
Blaundesorre, see Warner, p. 75.
It is made with Blaunche Mortreives,
by setting leches of that dish in syrup
made of wine and spices. The latter
]Dart of the word seems to indicate
the saffron or sorrel colour. Fr.
"■Sore', Reeked, made red," Cotgr.
Bhmk powder, 15; Blanke pouder,
15, 19 ; Blaunche powder, 27, 37 ;
Blawnche powder, 1 1, 24. See Cotgr.,
"■ Poiddre blanclie, a powder com-
pounded of Ginger, Cinnamon, and
Nutmegs ; in use among Cookes."
Blaunche perry, 33, Blaunche Per-
reye, 32, Blawnche Perrye, 14 ;
Blaunche de ferry, 27 ; Blaunche
brawen, 34, Blaunche brawne, 71,
See Douce MS., No. 49.
Blaunchid, adj., 10,38; Blawnchyd,
21. Blanched.
Blaunde rellys, 59.
Blode, sh., 8 ; late blode, let blood,
52 ; lete blode, 78.
Bokenade, Vele, kede, or henne in,
13 ; Autre, Vele in b., 13 ; see F. of
C, N. 118, Warner, No. 52, Napier,
p. 25, (Veal) ; Bukenade, 113, and
Buknade, 85, (two recipes,) see F.
of C, No. 17, ''Bukkenade,"V^A-RNEB.,
II. No. 45, Douce MS., No. 76 and
No. 77, (Various meats) ; L.C.C.,
p. 12, and Napier, p. 105, (Fat
Pork) ; see also Warner, p. 54,
" Bukenade to potage."
Bolas, 24; Lorey de Boolas, 25;
Bolasse, 24. Bullace.
BoH, sb., 74 ; Bolle of tre, 7, BoH of
tre, 92, Bowl of wood ; Treeu bolle,
16, 95 ; Bolle, 20.
Bonte, sb., Crees bonte or bunte, 38,
Linen sieve : compare Crescloth, in
Halliwell.
Bonys, sb., 6, 55. Bones.
Borage, 5, 8; Burage, 92.
122
FIFTEENTH CENTURY COOKERY BOOKS.
Bord, sh., 7. Board.
Bore, sb., 49, Boar. The here in line 3
of No. xij, p. 49, should be bore.
Boteme, 112. Bottom.
Boter, sb., 8, 20, 42 ; Botere, 42, 53 ;
Botter, 51. Butter.
Botmon, sb., 55 ; Botmond, 38.
Bottom.
Bottes of motoun, 40. See Buttes.
Bourreys, 70, Bowres, 8; see L.C.C.,
p. 37, " Bours," Napier, p. 120. This
dish is similar to " Burseu," F. of C,
No. 11, and to '' Bursews," No. 179,
and is spelt " Boxisoun " in Douce
MS., No. 42 (Bosoun in the Text).
This seems to be the Fr. Bourse, and
(in two cases) the Italian diminutive
Bor sella, or the French Bourseau, see
CoTGR. : GoDEFROY has the diminu-
tive Boursault. The dish consists of
small purse-like rissoles or pommes,
in the last recipe in F. of C. : in the
others there are gobbets. Compare
Potews, F. of C, No. 177, made in
Pots, and Suchus, No. 178, made in
Bags.
Box laves, 35.
Boyle, pp., 7 ; Boylede, 8. Boylid,
9. Boiled.
Boyling, sb., 17.
Brasele, 20. See Cotgr., " Brasille:
Eosted, broyled, or boyled with a
quicke fire."
Braunchys, 23. Branches.
Brawn en Peuerade, 11, 12, Brawne
in peuard, 71, see Douce MS., No.
47, Warner, p. 79 ; Brawn in com-
fyte, 34, 71, see Douce MS., No.
48; Blaunche Brawen, 34, 71, see
Napier, p. 99, Douce ]\IS., No. 49;
B. of Capoun, 10, 19 ; Brawune
fryej, 43, see Douce MS., No. 6 ;
Browne in egurdouce, 71, see
Warner, jj. 79, '■'■Boor in cgredouce,"
called Braun en peueruade, in Douce
MS., No. 56. It is, however, to be
noticed that the Recipe gives, Brovme
here, as below, and changes the and,
in first line in Douce MS., to or.
Broke braune, 68 ; Braune with
Mustard, 68.
Bray, vb.t., (iu mortar), 16, 109.
Bread, see Bred.
Bred, sb., 19; Brede, 8, 14, 18, 80,
84, Brown brede, 108, white brede,
109. Bread.
Brede, sb., they peny brede, the
penny^s breadth, 7. The Recipe on
p. 82, and Douce MS., No. 4, read
two {ij, and too), not the : A. reads the.
Breke, vb. tr. & intr., let sethe tyl it
breke, 7 ; breke brede, 8. Break.
Brekyn, vb. intr., 23. Break.
Brekyng, sb., 52. Breaking.
Breme or Roche boiled, 103, see
Douce MS., No. 138 ; Breme rost en
sauce, 103, in Table of Douce MS.,
as No. 139, but omitted in the text :
see Napier, p. 70, '■'■Breme in Sauce."
Brenuyd brede, 18. Burnt bread.
Brennyng hote, 53. Burning hot.
Brerde, sb., 48. Rim.
Brest de motton in sauce, 85, see
Douce MS., No. 86, Napier, p. 68.
Breast of Mutton.
Breste, vb.int., 5. Burst.
Brewe rested, 79, see Douce MS.,
No. 114, Napier, p. 63. Mr. Swain-
sou kindly notes that he imagines
this bird to be the Whimbrel, which
was called the Brame or Brume in
East Anglia. See Murray.
Brewes, 11, 32; Brewes in Lentyn,
29 ; Browes, 32, 90 ; Schyconys with
be bruesse, 32, see F. of C, 33 ;
Brwes, 30, Brwes in lentyn, 33.
Brewis.
Briukes, 75, 76, Kims.
Brocche, «5., 82 ; Broche, 39 ; vb.t.,
39, 40, 106. Broach ; spit.
Broth, Venyson in, 10, 70, see Douce
MS., No. 38 ; Muscules in Broth,
90, see Douce MS., No. 78 ; Balloke
Brothe, 10, 89, Douce MS., No. 34 ;
Storion in b., 13, Sturgeon in b.,
104, see Douce MS., No. 80 ; Mighty
brothe of Beef or of Capoun, 12.
Browne, vb.int., 38. Brown ; turn
brown.
Browne fryes, 83 : this receipe makes
brown bread of the Dish : Harleian
MS. 279, and Douce MS., 55, have
Brawune frye) and Brauii Frye),
respectively, and omit brede ; see
above.
GLOSSARY AND INDEX.
123
Bruet of Almaynne, 19. see Wabner
II. 31, F. of C, 47, ''Brewet of
Almony" Warner, p. 55, '■'■Blaunche
hruet of Almayn" and pp. 55, 77,
^^ Browet of Almayne" L.C.C., p. 11,
"Breuet de almonde," Napier, p. 105,
" Bnoet de almonds " ; " AUemagne "
apparently getting perverted to
"Almonds " : Bruet of Almaynne in
lente, 19 ; Bruette Sareson, 19 ;
Hennys in b., 18, see Napier, p.
114 ; Oystrys in b., 23 ; Walkys La
b., 23 ; Tenche in b., 23 ; Chykonys
in b., 23, see L.C.C., p. 22 ; Muskelys
in b., 24, see F. of C, No. 122;
B. saake, 27, see Warner, p. 78,
'■^Browet seeke "; Bruet Moii amy, 68 ;
see Napier, p. 32. This is boiled
cream, boiled again with brayed
curds, honey, and butter : thickened
with yolks of egg, and leched.
Brwet, 21. See Cotgr., "Brouet :
Potage, or broth ; also, any liquor,
podge, or sauce, of the thicknesse,
or consistence of that whereof our
pruine-tarts are made." Napier,
p. 34, has also " Eles in Bruet" as
also Warner, pp. 68, 85.
Bryndons, 15, and Bryndonys. It
seems as if this were Bryndons, as
it is glossed bryneeus in margin of
A., and the form brendonse (more
likely u than ;i) occurs there, and is
glossed lozenges : but it is not the
dish called ^'' Brymeus" in F. of C,
though that is probably the same
word, and ought to be printed
^'■Bryniexis."
Bryse, vb.t., 6. Bruise.
Bryih, «^'., 12. Bright; glowing in
coloiu".
Bukenade, 113, see Bokenade.
BuUace, see Bolas.
Buttes of Porke, 53, 54, 76 ; Buttys of
Vele, 14, 48, of Calf or of Porke, 17,
85, Porke, 44. Butts, buttocks.
Butter, sh., 73; Buttur, 83. See
Boter.
Buttry, adj., 75. Buttery; soft as
butter.
By-clippe, vh.t. 48. Beclip.
Bynde vppe flat with flowre of rys,
Bynd vppe witA Flowr of Rys, o\qt
witA whetyn floure, 33. Make stiff :
see Murray, Bind, 10.
Byne, vh.t., 112. Bind; tie.
Bytor rosted, 79, see Douce MS.,
No. 111. Napier, p. 62, " Bittii^r
Rost." Bittern.
Bytyng, adj., of Pcpir, 40. Biting;
hot, stinging.
Bywese, 24 : compare Wese in Douce
MS., Recipe 174. Skald yd bywese
seems to mean "just a- wash," or
hardly covered. Compare ouer-wewyd,
on p. 25, which is used in same sense,
and see A-wese.
Caas, sh., in caas, 96. In case.
Cabbage, see next.
Cabochis, 69, Caboges, 6, 33; see
Warner, pp. 52, 75, Douce MS.,
No. 173. This is the French Cahoche,
Head, which is still used in the
Channel Islands for Cabbage.
Qa,c.c\iQ,vh.int.,2%. Catch; stick: still
used in this signification in cookery,
of meat, etc., when burnt to the pan.
Cakys, sh., 15. Cakes.
Calf, 17 ; Calfesfete, 37; Caluys fete,
25 ; Calvis, 85.
Canel, sh., 6, 7, 8, 9, 13; Canele,
113 ; Caneli, 92, 95, Floure of CaneH,
71 ; Canelle, 12, 13, 14, 20. Fr.
Cannelle, Cinnamon.
Canvas, sh., 20, 27, 41 ; Canneuas, 39,
Canvas (for straining).
Capon, 2; Capons stwed, 72; Capon
en Counfyt, 115, see Warner, p. 56;
Capoun inConsewe. 18, see Warner,
II. 6, and F. of C, No. 22, " Gapom
in Coney," and see Consewe, below ;
Capoun in Salome, 33 ; Capoun or
gos farced, 41, Goce or Capon farced,
81, see Douce MS., No. 36 ; Capons
of hie grece, 67, Capoun de haut grece,
57, i.e. crammed ; Capoune broj^e,
31 ; Capounys, 21.
Carpels of Veneson, 68.
Carpys, sh., 21. Carps.
Cas, sh., 25. Case.
Cast, vh.t., 25; Caste, 12, 25; Caste
vppe out of a j^otte, 34.
Caudel Ferry departed with a bla-
manger, 31; CaudeH Fery, 91,
124
FIFTEENTH CENTURY COOKERY BOOKS.
Cawdelle Ferry, 15, see F. of C,
iS^o. 41, L.C.C., p. 16, Warner, pp.
82, 83, " C. ferres," Douce MS., No.
90, Napier, p. 32, p. 33, " C. Ferreiis,"
and p. 109 ; Caudele, 113, CaudeH,
96, see Douce MS., No. 183, L.C.C.,
p. 51 ; Cawdelle de Almaunde, 16,
Caudell de Almondes, 96, see Douce
MS., No. 159, L.C.C., p. 15, "C.
dalmone," Napier, p. 81, " C. of
Almondes" p. 108, " C. dahnond"
F. of C, No. 87, " Cawdel of Almaund
rnylk " ; Cawdel out of lente, 33 ;
" Caudel rennifing," is also in ^YAR-
ner, p. 82. Caudle ; Old Fr. Cau-
dcUe.
Cauderoun, sh., 39. Caldron.
Cesou, vb.t., 69, 70, 85. Season.
Ceuere, vh.t., 8, 48, Ceuyr, 39. Cover;
see Keuer.
Chaaf, vh.t., 85 ; Chafe, 37. Warm.
Chafer, Chafere, si., 44 ; ChafFre, 93 ;
Chaffur, 93 ; Chafoure, 16. Chauffer
(for heating).
Chared Coneys, or chardwardon, 106,
Chardequynce, 12, 13 ; Charde-
wardon, 12, 88, see Douce MS., No.
53 ; Napier, p. 81 ; Chare de war-
doun leche, 37 ; Lange Wortys de
chare, 5, see Douce MS., No. 1 ;
Gelye de Chare, 25 ; Lesynges de
C, 44, see Douce MS., No. 74 ;
Tartes de C, 47, see Douce MS., No.
45 ; Mortreus de C, 70, see Douce
MS., No. 81 ; Graund chare, 57 ;
Grosse chare, 58. Fr. Chair, Flesh :
compare flesh of a Melon.
Charge de quyns, 88. Charedequince.
Char^eaunt, adj., 16, 18, 19, 30, C.
]\lYlke of Ahnaundys, 27. Stiff,
thick.
Chargeauntly, adv., 27. Stiffly.
Charger, sh., 101; Chargere, 52;
Chargeo!/r, 78, 109 : Chargeoure, 23.
Large dish.
Charlette, 17, 117, seeDouceMS., 178,
F. of C, 39, L.C.C., p. 11, Napier,
p. 104, and p. 121, Warner, pp. 82,
88; L.C.C., p. 11, '' Charlet" and
" C. icoloured.'" Charlet a-forcyd
ryaUy, 17, see Napier, p. 29,
''Charlet forced," F. of C, No. 40,
" C. yforced" Warner, p. 82,
" Charlet enforsed." Charlette is the
Fr. Chair laitee, i.e. Flesh with Milk ;
and is now spelt Charlotte.
Chaudewyiie.95, Chawdwyn,76,Chau-
dou/«,108, Chauudonofflssh,114 ; see
Douce MS., Nos. 41, 163, ''Chaudyn;"
Napier, p. 49, and p. 10.3, " Chau-
dron for swan," also F. of C, No. 143,
L.C.C., p. 9, and Warner, p. 65,
" Chaudern for swannes " ; F. of C,
No. 115, Chavjdo7i for Lent, Napier,
p. 88, Chaudron for Samon, and p.
90, Chaudron of jpiggsfeet. Chawdron;
entrails.
Chawettis, 3; ChawettysFryidde, 45,
C. a-forsed. 46, Chawettys, 48, (two
Recipes,) Chewettes, 98. See Douce
MS., Nos. 50, 156, L.C.C., p. 41,
"■Chewetes," Napier, p. 55, " CAe-
wettes of beef" " C. ryalle," p. 56, " C.
on fishe dales," for which see also
L.C.C., p. 41, and F. of C, No. 186 ;
Warner, p. 65, " Chowettes on flesshe
day," for which see also F. of C,
No. 185, and L.C.C., p. 41. In
Good Husicifes Eandmaide for the
Kitchin, (1594), If. 39, it is used for
the lump or cake of paste for a tart,
"Make two Chewets as you would
make two tarts." R. Holme, Armory,
III. iii. 82, says, " Chevnt, or small
pie ; minced or otherwise."
Chek, Chick, 81. See Chik.
Chehens endored, 68, see Chik;
Chekynes, 86. Chickens.
Chekyr, sh., 49, 50. Checker.
Chepe, sh., 7 ; Chepis, 38, 39. Sheep.
Chese, sh., 20, grene chese, 48:
Chesefatte, 36, Cheese press.
Chesmeyne, 60. ? Jessamine.
Chete, vh.t, 34. Set.
Cheueiine, 60.
Chicken: see Chehens, Chik, Chjlenys.
Chik farsed, 81; Cliike endored,
81, see Napier, p. 66; also see
Chykenys.
Chop, see Alloices.
Choppe, vh.t., 13. Chop.
Chykenys, sh., 25; Chykons in
dropeye, 30 ; Chykonys, 2, 19, 55 ;
Chykonysinbruette,23; Schyconys
with \e bruesse, 32. Chickens.
GLOSSARY AND INDEX.
125
Chync, sh., 102, Chine, back: Chyne
bon, 103, Chine-bone.
Chyne, vb.t., 102, 104. Chine,
chop.
Chyrioun, 2 ; Chyryoun, 29, see F. of
C., Ko. 58, Chyri/se, Warner, p. 47 ;
Chyryis, 29. Cherries.
Cinnamon, see Canel.
Ciprys, Cyprys, Vyaund de, 21, 28.
Cyprus.
Ciuey, 114, see Cyuey.
Clarey, sh., 93; Clareye, 35; Clarre,
93 ; Clerye, 35. Clarry ; aromatic
wine. See note in Warner, p. 90.
Clarifi, vl.t., 35. Clarify.
Clarifiyd, a(li.,\ionj, 12, 15, 22, 35;
Claryfiyd Boter, 53. Clarilied.
Clees, 102, Claws.
Clene, adv., c. chargeaunt, 30 ; c.
rennyng, 31. Clean ; quite.
Cleuey, vb.int., 21. Cleave; stick.
Cleuyng-, sb., 42. Cleaving; sticking.
Close, vh.t., 45, 46.
Clo]7e, sh., 17, 19. Cloth.
Clones, sh., 80, 82 ; Clone, Clouys of
garleke, 110; Clous, 113 ; Clowes, 6,
10, 13, 15, 91, Ponder of Clowes, 97 ;
Clowys, 8, 9, 10, 13, 35. Cloves :
Fr. clou.
Clowte, sh., 37. Clout ; cloth.
Clowty, adj., 53. Clotty.
Clowtys, sb., 47. Clouts, clots (of
cream).
Codelynge, Trype of Turbut or of, 18 ;
Codlynd, 11 ; Haddok or codlyng,
104, see Douce MS., Xo. 144,
'■'■Haddok ou codlyng huille" ; Codlyng,
2, 10, 14 ; Godly ngis, 16. CodUng.
Codling, see Codelynge.
CoflPyn, sh., 74, 93, Coffyns, 73;
Cofyn, Cofynne, 47 ; Cofyns, 45, 55 ;
Cofyuuys, 53. Coffin ; crust of a
pie.
Cokentrice, 115 ; Cokyntryce, 40 ;
Cokyntryche, 62. See Warner, p.
66, ''Cokagrys," F. of C, No. 175,
Cocagres ; which form is made up
of Cock, and Grys or Oris, pig, the
animals which jointly make up the
dish.
Cole, vh.t., 107. Cool.
Coleys, 10. See Waenee, II. 11,
" Colys," also p. 80, " Colys of Jlessh " ;
L.C.C., p. 20, "Kohls'"; Napier, p.
112," Colles. " Fr. " Coulis : A cuUis,
or broth of boiled meat strained ; tit
for a sicke, or weake bodie," Cotgr.
Colon2<r, 113. Cullender.
Coloure, vb.t., 7. Colour.
Colpons, sh., 89. Coupons; slices.
Colouryd Sew without fyre, 20 ; see
Napier, p. 38.
Colons, sh., 109. Colys, 17, 29, 54,
114. Coals.
Colys, sh., 69. Coles: cabbages.
Comad, sb., 56 ; Comade, 42, 46, 48,
50, 51, 55, 56 ; Commade, 48, 54.
Mixture. The word is used in F. of
C, 113 ; and is spelt Commode in A.
Come to-gederys, 45. Unite; come
to one consistence.
Comfyte, sh., Anys in c. Anise pre-
served in sugar, 8, 10, 32 ; Brawn
in comfyte, 34 : see Warner, p. 59,
" Jjor in coutifett," and p. 79, " Boor
in confith " ; Datys in comfyte, 63 ;
Sugre in coufyte, 32, where A. reads
" Sugre of coufitens."
Commelyche, adj., 34. Comely,
seemly.
Compost Potage, 59, see L.C.C., p. 18.
Composte, Perys en, 12, 87 ; see
Napier, p. 100, Douce MS., No. 57.
See also Cotgr. : " Composte : a
pickled, or winter Sallet of hearbes,
fruits or flowers, coudited in vinegar,
salt, sugar or sweet wine."
Confeccions, 88, Confections; pre-
serves.
Congere, sh., 14; Congre, 59; see
Napier, p. 73, "■ Congur." Conger-
eel.
Consewe, Capoun in, 18. This seems
the same as Capon in Co7icis, see F.
of C, 22, Warner, II. 6, L.C.C., p.
24, " Capons in Conisye.'" Napier,
p. 116, " Capon hi couns." Concis,
again, seems to be the same word as
Ganse or Gauncely, and no Gauncely
is mentioned in either of the above.
Coney, see next.
Conyng, 80, see Napier, p. 64, Douce
MS., No. 116, "Conyrost." Conyng,
Mawlard, in gely or in cyuey, 14,
126
FIFTEENTH CENTURY COOKERY BOOKS.
Conyng, hen, or Mallard, 80, see
Douce MS., No. 68, ''Cony, gelyn,
ou malard ew oyle,'" Napier, p. 79,
" Cony o)- malard in cevy ; "
Conyng in Gravey, 80, Conyngys
in graueye, 18, see Warner,
11. 10, p. 58, and p. 78, F. of
C, No. 26, L.C.C., p. 8, Douce MS.,
No. 66, Napier, p. 101 ; Conyngys
in cyveye, 20, see F. of C, No. 25,
L.C.C., p. 20, Napier, p. 112, War-
ner, p. 59, and p. 78 ; Conyng or
hen in clene broth, 80, (" clere broth "
in Douce MS., No. 67), see Warner,
p. 59, F. of C, No. 66, which both
read " Conynges in clere broth " ;
Cony ; 0. Fr., Connin. Holme,
Armory, II. vii. 132, says — " A cony
is a rabbit after the first year ; the
animal being a rabbit till the end of
the first year."
CopuH, sh., 67. Couple.
Corances, Corauns. Currants. See
Rasonys.
Core, sb., 51 ; Corys, 24, 30.
Corkes, sh., 106. Cokes, Cores.
Costardys, «5., 47. Costards: (apples).
Cosf-marye, 110, herb.
Cours, Course, sh., 49. Layer.
Cowche, rh., 44. Couch ; lay.
Cowe Mylke, 29, 110.
Coynes, 106, Quinces.
Crabbe or Lopster boiled, 102, see
Douce MS., No. 134, Napier, p. 70 ;
Crabbe au Creuei/s, 59 ; Crabbys, 28.
Crane, rested, 78, 116, see L.C.C.,
p. 35, Napier, p. 61.
Crayfish, see Creue).
Crees, 38. Compare " Crescloth, Pine
linen cloth," Hallitvell.
Cream, see nest.
Crem de Colonre, 20 ; Creme, 2, 8
10, Fride C. of Almaundys, 7, 91
see Douce MS., No. 12, Warner, p,
69, " Crem of A Imonde mylk," Napier
p. 42, "■Creme of Almonds"; C
Boylede, 8, 92, see Warner, pp. 69
82, Douce MS., No. 13, Napier, p
32, " Creme bnyle ; " C. Bastarde.
33; Creme Moundy, 62 ; Creme Vine
69, ? Cream with wine over it.
Creme, vh.t., 93. Crimme ; crumble,
see Kreme.
Creuej, sh., 49 ; Creueys, 59. See
Holme, Armory, II. xiv. 338,
" Crevice, or Grefish," (crayfish) ;
O.F. Crevice, Mod.'Fr. Ecrevisse. It
includes Lobsters.
Crodde, sh., 17 ; Croddes, 36, 43, 73 ;
Croddys, 36, 56 ; Cruddes, 86 ;
Cruddis, Cruddys, 53. Curd.
Crodde, vh. int.', 17; Croddith, 92;
Crudde, 86, 92. Cm-d ; curdle.
Cromej, sh., 53; Cromys, 33, 52.
Crumbs.
Cromyd Marow, 55. Crumbed
(crumbled) marrow.
Croppe of netle, 69. Young top.
Crostes, 113, see Cruste.
Crouste, vh.int., 32. Crust over.
Crowne, sh., 52. Crown.
Cruddes, see Crodde.
Cnistade, 50, 55, Custarde, 74, see
Douce MS., No. 22, Warner, p. 65,
"Crustade," L.C.C., p. 40, F. of C,
No. 154, " Crustardes of Flessh," F.
of C., No. 156, " Crustardes of Fysshe;"
Crustade lumbard, 51, Custard
lumbarde, 74, see Napier, p. 53,
"Custad lomhard," Douce MS., No.
23 ; Crustade Ryal, 55, 68 ; 0.
gentyle, 55 ; Napier, p. 54, has also
a " Cusiad opyne," i.e. open. Florid,
1659 ed., " Crostdta, the crust or
coffin of a pie, a pas tie, a custard, a
tart, any kind of crusty meat, any
pie or pastie-crust, any meat drest
upon tostes or crusts."
Cruste, sb., 53; Crustys of whyte
brede, 30 ; Cruste Rolle, 46.
Cryspe^, 44, Cryspes, 93, see F. of C,
No. 162, "Cryspes," No. 163, " Cry-
spels," Douce MS., No. 61, " Crispes,"
Warner, IL No. 26, " Cryppys" ;
Cryspis, 3. Cotgr., "Crepez, ou Cre-
pets : Fritters ; also, Wafers." Mod.
Fr. Crepe.
Culpe, vb.t., 4S. Cut in thick slices :
Fr. Couper.
Curlewe rested, 79, see Douce MS.,
No. 113 ; Curlewys, 57.
Curnylles, 109, Kernels.
Custard, see Crustade.
Cyprys, Cyprus, see Vyand.
Cytte, vh.t., 5. Cut.
GLOSSARY AND INDEX.
127
Cyuele, 113.
Cyuey, cyvey, 49 ; Conyng, Maw-
lard, in gely or in cyuey, 14, see
Napier, p. 79, " Cony or malard in
ceJi'j/," Warner II. No. 51, ^^ Mallard
in cyuey " ; Harys in Cyuey e, 18,
Tenche in c, 23, see Napier, p. 80,
Conyngys in cyueye, 20. Mod. Fr.
Civet or Cice. Stew with chives.
Dace, 20.
Darioles, 53, Dariolles, 75 ; Daryoles,
47, 55, 56 ; see Douce MS., No. 71,
L.C.C., p. 38, "Darials," F. of C,
No. 183, '' Baryols," Napier, p. 56,
" Baryolites," Warner, p. 66, ^' Ba-
ryalys." See Cotgr., " Darioles,
Small pasties filled with flesh, hearbes,
and spices, mingled and mixed to-
gether."
Dates, sb., 33, 88. 94 ; Datis, 24, 53 ;
Datys, 12, 15, 16, 19, D. in comfy te,
63.
Defaute, sb., of def., 22, in def., 29 ;
in defawte, 20, for d., 41. Default.
Degre, sb., 36. Degree ; pitch (of
colour).
Del, Dele, sb., 21, to del jolkys of
eyron, 21 ; A gode dele Salt, 15, i.e.
of Salt. Deal ; portion.
Departe, vb.t., 21 ; Gely Departed,
69, compare the Recipe on p. 31 ;
Departyd, 31. Depart ; part into
shares ; split.
Dewte, vb.t., 43.
Deye, sb., 36, 37, 56. Dairy-maid:
see Chaucer.
Deye, vb., 52. Die.
Dise, vb.t., 69. Dice ; cut into Dice.
Disshful, 112.
Dissoii, sb., 67. Dozen.
Diteyne, 110. Dittany.
Diting, sb., 105. Digtiting; prepara-
tion.
Do, vb.t., do away, 10; Do aboue,
put above, 112 ; Do it in a faire
vessel, Put it in, 112 ; Do ]7er-to,
Add thereto, 1.3, 14, 110, 112; Do
modle. Make meddle, or mix, 82 ;
Don, 10, Done, do.
Doble, vb.t., 39. Double; fold over.
Doderellys, 61, Dotterels.
DogR, 73, Dough : see Bow.
Doke, 64, Duck.
Dore, vb.t., 38, 40. Glaze; compare
next word, and Endore.
Dorre, Soppes, 90, Soupes dorrees,
114, Soupes Dorroy, 11, Soupes
dorye, 11 ; i.e. Sops endored, or
glazed with almond milk. Dorry, sb.,
11. See Endore.
Doucete, adj., 33 ; Dowcet, 7, 29, 30.
Fr. Doucet, sweetish.
Doucetej, 50; Doucettes, 55, D. a-
forcyd, 55 ; Doucetys, 64 ; Doucettys
4 ; Dowcet liyal, 62, Dowcetys, 55 :
" Doucet ; A lytell flawne," Pals-
grave. Cheesecake.
Douuw, adv., 7. Down.
Doust, sb., 112; Douste, 110, 113.
Dust.
Dow, sb., 42, 43, stronge Dow, 49.
Dough.
Draf, sb., 22; of Almaundys, 16.
Draff; refuse.
Dragge, sb., 11. Dredge.
Draw, vl.t., 7, 8, Draw vp, 7, Strain ;
Draw Jjorw straynowre, 5, 8, 9, Draw
uppe l^orw strayn., 20 ; draue, 106.
Drawe, vb.t., 9. Draw; eviscerate.
Drawyd, adj., 5. Drawn (through
strainer).
'Drawyn grwel, 10, see Douce MS.,
No. 33 : A. reads here '■'■ Bravme
gruelle." Drawyn Eyroun, 42, 44.
Drawn (through strainer).
Dregge, sb., 99; Dragge, 11. Dredge.
Dresse, vb.t., d. forth, 13, yn, 14;
Dressyst yn, 15. Dress ; serve in to
table.
Dressing knyfe, 93 : see Bressoiire
hiyf.
Dressoure, sb., 24, 28, 30, 31, 34,
Dresser : Dressoure knyf, 53, Dresser
knife, apparently knife for trimming
meat for the table ; called Dressing
knyfe in Douce MS., and above.
Dropey, 2 ; Chykons in dropeye, 30 ;
see F. of C, No. 19, "i>;-epee," which
is the recipe for the sauce.
Dropping, sb., 77, 99. Dripping.
Drovv in Sonne, 38, Dry in sun.
128
FIFTEENTH CENTURY COOKERY BOOKS.
Dry, adj., PuH dry, 78. Pluck clean.
Dryit, 39. Dryeth.
Dubbate, 1 ; Gelyne in dubbatte, 13.
This may be a perversion of Jus
hdtard ; see references under Bastard :
the word is spelt Dieubate in Douce
MS., No. 69, and Gelyne endobat
is the form in the Eecipe on
page 80.
Dyse, sh., 39. Dice.
Dysshe, si., 8, 14; Dysshys, 14.
Dish. — Dyssche-fuUe, 54.
Dyuerse, adj., 36. Diverse (in colour).
Easly, adv., SeetB easly and longe, 73.
Gently.
Eche a coffyn, 74, Each Coffin.
Efte, adv., 43. Eft; after.
Egges, Potage de, 94 (Poached Ep;gs),
see Douce MS., No. 100, '■'■Egges
pocche]" F. of C, No. 90, " Pochee " ;
Eggijs Ryal, 62. See Ey.
Eggys, 54, Edges.
Egredoucetes, 113, Egredouncye, 31,
see F. of C, No. 21, " Egurdouce "
(Flesh) ; F. of C, No. 133, '' Egur-
douce of Fysshe," and Warner, p.
45, and p. 72 (Fish) ; Warner, p. 44
(Fruit), p. 57, '■'■Egurdouce to potage,"
(Soup) ; Browne in Egurdouce, 71,
see Douce MS., No. 56. Fr. Aigre-'
doux, sour-sweet.
Egrete rested, 79, Egrett rest, 116 ;
see Napier, p. 63 ; Egretez, 58.
Egret, a kind of Heron, see Cotgr.,
Aigrette, Egrette.
Eier, sb., 73. Air.
Eiren, 83. Eggs : see ^y.
Eisel, 110 : see Uijsel.
Ele, sh., 48 ; Elys in Gauncelye, 22 ;
Elys in Sorre, 89, 61, see Douce MS.,
No. 25, Warner, p. 68, p. 85 ; Bakyn
Elys, 59, Elys Rostyd, 59, 60, 62,
Scdt Elys, 59, Salt Elys with galen-
tyne, 60.
'EWes, conj., 8 ; Ellej, 75, 88 ; Ellys,
6, 10, 15 ; Els, 109. Else. A. reads,
" ellys Skynnys of Plays," in recipe
ex. p. 26, probably rightly.
Enche, sb., 75. Inch.
Endore, vb.t., with jolkys of Eyroun,
41, 47, 52, 75. Glaze ; compare Dare,
above ; Fr. endorer, gild.
Endelonge ]>e spete, 97, Endelonge
the bak, 104 ; Enlonge, 71, 78. End-
long ; along.
Entrayle, 38.
Erbeblade, 76. See Herhelade.
Erbis, sb., 6, 31 ; Erbys, 19. Herbs.
F. of C., No. 151, has a " Frytour of
Erbes."
Er|7en, adj., 7, E. pannys, 54 ; Erj^yn,
109. Earthen.
Eron, 82, 83. Eyren : eggs.
Esyli, adv., ise]>e esyli, 42. Easily ;
gently.
Etyn, pp., 52, Eaten.
Euelong, adj., 53. Oblong.
Even, adv., 14 ; Euene, 6, 7 ; Euyne,
12. Even ; evenly.
Euery, adj., 20, 27. Every; each.'
Ey, sb., 19 ; Eyeron, 81 ; Eyreil, 83 ;
Eyron, 8, Eyron en poche, 24 ;
Eyroun in lentyn, 41, see Napier,
p. 37, "Eggs in lent"; Eyroun, 11,
12, 14, 17, 31 : Warner, p. 89,
has a recipe for " Eyren Gelide,"
see the dish on page ,58 of this
volume, which means Eggs in
Jelly, not Iced eggs ; he has also
'■'• Eyryn in hruet," II. No. 23. See
Egges.
Eysel, sb., 28; Eysel Wyne, 31.
Eisel ; wine vinegar. 0. F. ^ isil, Eisil.
Faire, adj., faire ppitte, faire potte,
faire grece, faire brede, 82, clean,
nice ; adv., leche it faire, but not
to thyn, 71, of moderate thickness ;
Eoste hem faire, 82, moderately,
nicely ; Fayre oyle, etc., bright, good,
13, 14, 15 ; Fayre, clean, 13, 15 ;
F. pecys, moderate-sized, 13; F. Fyre,
? bright, 15.
Fan, vb.t., fan owt, 7. Blow out
(chaff, etc.).
Farce, vb.t., 41, 48. Stuff.
Farced, adj., Caponn or gos farced,
41 ; Farcyd, 3 ; Pygge y-farsyd, 40.
Stuffed.
Farcere, sb., 46; Farsour, 113; Far-
sure, 39, 43, 49. Stuffing.
GLOSSARY AND INDEX.
129
Fars, sh., 45. Farce ; stuffing.
Fastc, adv., 27. Fast; tight.
Fasty??g dayis, 17.
Fauntempere, 19 ; spelt Faintempere
on page 2.
Fayre, adj., see Faire.
Feche, rb.t., 36. Fetch.
Felettes of Porke endored, 82, F. in
galentyne, 82 ; see Fylettes.
Fere, sh., in fere, together, 20.
Yere, adj.,SZ. Fair: moderate sized.
See Faire.
Fesaunt Host, 116, Fesaunte rested,
78 ; see Napier, p. 60.
Fe]?er, sb., 31, 53. Feather.
Fey, sJ., 101. Liver ; Anglo-Fr. Feie.
Fig, see Figus, Fygys.
Figee, 113 ; Fygey, 94, Fygeye, 24 ;
see Warner, p. 46, F. of C, No. 89,
Napier, p. 119, '■'Figge," Douce MS.,
No. 162, ''Figee.'" The dish is called
''Fgguade" in L.C.C., p. 42. A
^^ Fyge to potage," is also given in
Warner, p. 67. The '■'■Fygey'' in
Warner seems to be from Fige',
thickened, see Cotgr., '■^ Laid fige,"
as there are no figs in it ; at the
same time the figs thicken it, and
Figuade would be the more likely
form from Figue.
Figus, 112. Figs.
Fillet, see Felettes, Fylettes.
Firmanty, 105 : see Furmenty.
Fissh, Blaumanger of, 114, Blamange;-
ofFyshe,23; Chauudon of fissh, 114;
MortrewesofFysshe,14,Mortrowes
of fissh, 114; luschelle of F., 16 ;
Gelye de F., 26 ; Potage on a Fys-
daye, 29 ; Fyssday 9 ; Potage on
fysshday,15; Fyssheday,ll,30. Fish.
Flake Water, 21, should probably be
" slake," i.e. warm.
Flampoyntes bake, 53 ; Flampoyntys,
4 ; see F. of C, No. 113, No. 184,
Flaiompeyns," Warner, p. 66, 'Flam-
poyntes" ; Flampayn, 60 ; Flampoyne,
60. Flampoynte is Flan points, and
is so called from the small points of
pastry with which the open Flawn
was stuck, and made bristly.
Flat, adj., bind up f., 33 ; serue in
flatte, 33 ; sette out almost flatte, 33.
The word here refers to the stiffness,
or thickness, of a semi-fluid ; see
especially Recipe cxxix. p. 29.
Flathons, 51, Flathonys, 73 ; see
Douce MS., No. 16, ''Flathonys,"
L.C.C., p. 39, "Flaunes;" Flathouns
in lente, 56, see Warner, p. 48,
"Floicnys in Lente." Cotgr., "Fans,
Flawnes, Custards, Egge-pies."
Littre, " Flan. Tarte faite avec de
la creme fouettde, des oeufs et de la
farine." The word is derived from
the low Latin Fladonem ; compare
O.H.G. Flado, Mod. G. Fladen.
They were open tarts.
Flawns, see Flathons.
Fie, rl.t., 10, 18. Flea: flay.
Flesh, Tartus of, 74 ; Tartes de
chare, 47, 52 ; Fless day, 113 ;
Flesshe day, 30 ; Mortrewys de
Fleyssh, 14 ; Fleysshe, l,10,Rapeye
of F., 25. "F[le]ysshe" in Recipe
cxix. p. 28, should be " Fysshe," as
A. also reads.
Florche, vh.t., 30; Florisshe, 113;
Floryssche, 47. Flourish ; garnish.
Flos campy flo?<r, 31. Flower for
ornamenting dish.
Floundres boOed, 102, see Douce MS.,
No. 136.
Flour, sh., 38 ; Floure Rys, 38 ;
Whetyn floure, 33 ; Flowre of whete,
46, Whete Flowre, 38, Flowre of
Amidons, 16, F. of Canelle, 15, F. of
rys, 6, 15, 16, 18, 19, 20, 29.
Flowre, vb.t., 26. Flour.
Flowres, sh., 23; Flowrys, 20,29,
F. of hawj'om, 29 ; Flow^erys, 20.
Flowers.
Foiles of prtrcelly, 102. See Foyle.
Forced with milke and rawe yolkes
of eyren, 117. See A-forcyd.
Yore, prep., \0&. For.
Forlonge wey, or ij, 91 ; Forlong-
wey, 7 ; A. reads here " a furlonge
Way or ij," while the Douce MS. has
" Forlange." This apparently means
the time one would take to that
distance.
Fors, sh.. It is no fors, 33. Force ;
matter of importance : a French
Idiom, see Cotgr., Force.
130
FIFTEENTH CENTURY COOKERY BOOKS.
Forsayd, adj., 28 ; forsayde, 38.
Foresaid.
Fort, conj., Fort hit breke, 114;
Fort that, 114. Until.
Forjier-more, 29. Furthermore.
For-wet/;, adv., 41. Forthwith.
Foure-square, 46, iiij scpare, 44.
Foiir-square ; square.
Foyle, sh., of Syluer, 27 ; Foyles of
ginger, 96. Foil ; leaf, paring.
Fraiod oyle, 93, 96. Apparently
fried oil, which is still used over again
in France. See Fray.
Franchemyle, 3 ; Frawnchemyle, 39 ;
see L.C.'C, p. 36, " Frauncke mde,''
Warner, II. No. 15, " Fronchemoyle,"
Napier, p. 119, '■'■ Fraunt hemeile."
CoTG., " Francheniulle d'vn mouton,
A sheepes call, or kell." Mulle, or
Mide, is O.Fr. for poche. Compare
" Franch e mule cfun boeuf. The purse,
bag, or skiune, wherein the stones of
an Ox, etc., be contained." — Cotgr.,
s.v. Utile.
Fray, vl.t., 89. Fry. The Douce
MS. has " fray hit."
Fresche, adj., 5 ; Freys, 6 ; Freysshe,
6, 9, 10 ; Freyssche, 52. Fresh.
Fiete, ^'i.^., 113. Fret ; rub.
rretoure,44, Frutours,73 ; see L.C.C.,
p. 39, Warner, II. No. 19, No. 40 ;
Longe Fretoure, 43, 73, see Douce
MS. No. 14 ; Longe FnUowrs, 68 ;
Lente Frutowrs, 96 ; Fretoure owt
of lente, 46 ; Leche Frutowr, 68 ;
Frutoure Rasyn, i.e. of Eaisins, 69 ;
Frutoure Sainata, 62 ; Frytoure da-
maske, 62 ; F. of C. has also " Fry-
tour of Myll-e," No. 150, and " F. of
Erhes,"^o. 151. O.Y.Friture, Frying.
Fride, adj., 7 ; Fryit, 1 ; Froyde, 7.
Fr. Froid, —e. Cold.
Fritter, see Fretoure.
Froyse, 86, Froyse out of Lentyn, 45,
see Douce MS., No. 182, L.C.C.,
p. 50, Warner, II. No. 18 (veal) ;
F. in lentynne, 42. Fr. Fraise,
pancake. They were round fritters.
Froyte de almondes, 91, called in
Douce MS., No. 11, ''Froydelet dal-
mandes," i.e. Cold Almond Milk.
Frutours, 73, see Fretoure.
Fry, vh.t., Fry in oyle, 21, 30, 42,
45, 93 ; in grece, 1*4, 30, 44 ; Frye
vppe brown in Oyle, 43 ; Fry in
grece or buttur, 73.
Fry, sh., of Pyke, 95 ; Frye of Pyke,
16. Roe.
Fryid, adj., 12, " Oyle fryid,'''' which
may mean either cold oil, or fried oil,
which is still kept and used again
in France ; see Fraied oyle, above ;
at page 46 it means fried.
Frying-pan, 73 ; Frying-panne, 42,
45 ; Fryng-pan, 86.
Fulle, vl.t., 39. Fill.
Fullyche, adv., 9, 29. Fully; quite.
Furmenty wttA purpaysse, 17, Fir-
menty with porpeys, 105, see
Douce MS., No. 171, Napier, p.
86, F. of C, No. 69, No. 116,
Warner, p. 66 ; Venyson WitA
f., 6, F. with venyson, 70, 68, see
Douce MS., No. 180. Eecipes for
FuiTQenty are given in Napier, p.
100, Warner, II. No. 1, and p. 81,
L.C.C., p. 7. "Furmenty is a Wheat
husked and boyled," Holme, Armory,
II. iii. 56.
Fuyr, sh., 12; Fuyre, 78. Fire.
Fygys, sb., 15, 16, 24. Figs.
Fylett^s, sh., 49; Fylettys, 38.
Fillets. Fylettys en Galentyne, 8,
82, see Napier, p. 89, F. of C, No.
28 and No. 117, Warner, p. 58,
L.C.C., p. 31 ; Felettes of Porke
endored, 82, see Douce MS., No.
127, " Filettes de pork en gallentyne,^'
or '■'en-dorre)," Napier, p. 67, '■'■Feletes
of Pork."
Fyngerys, sh., 44, 52. Fingers ;
(and as measure).
Fyre, 41, 42, Fii'e.
Gader, vh.t. 7, 17, 31 ; Gadere, 7, 45;
Gadre, 42. Gather.
Galentyn, Lampreys in, 32, see Na-
pier, p. 117, F. of C, No. 126, L.C.C.,
p. 25, Warner, p. 46 ; Lamprons
in Galentyne, 100, see Douce MS.,
No. 46, F. of C, No. 127, Warner,
p. 70 ; Pike in galentine, 101 (two
recipes), see Douce MS., No. 75,
Napier, p. 79 ; Fylettys en Galen-
GLOSSARY AND INDEX.
131
tyne, 8, see Napier, p. 89, F. of C,
Nos. 28, 117, Warner, p. 58, L.C.C.,
p. 31 : Galyn tyne, 109, 0.F. Galentine.
For the Recipe for Galentine see
Sauces.
Galingale, sh., 107; Galyngale, 13,
15,34,54. See Cotgr., " Galmffcd.
The Ai'omaticall root of the rush
called Cypresse, and Enghsh Galiu-
gale."
Galon, sh., A gode g., 22 ; Galouns,
12, 22. Gallon.
Gape, vh.int., (of boiled muscles
opening), 90.
Garbage, 9, 72, see Douce MS., IS'o. 83,
Napier, p. 78 ; Garbagys, 9. Giblets.
Garleke, sb., 23, 110; clone, 110,
Clouys of garleke, clowes of g., Cloves
of gaiiic, 109.
Garlic, see Garleke.
Gauncely, 2 ; Elys in Gauncelye, 22 ;
Hennys in G., 23. See '■'■ Janse,
jance, gance, sorte de sauce ;" Gode-
froy. It would almost appear to be
properly a sauce for goose ; compare
" Gances, Auseres silvestres ; " Du-
cange. It is also spelt GaunceH, as
in Douce MS. : for the sauce see
Sauces.
Gaylede, 22.
Gele of pesoii, 95, Gelye de Fysshe,
26, see Douce MS., No. 175, F. of C.,
No. 101, Warner, p. 72, II. No. 36
(Fish or Flesh) ; Gely (calves foot),
86, see Douce MS., No. 174; Gelye
de chare, 25, see F. of C., No. 102,
" Gele of Flessh" Napier, p. 42,
" Gilly of fleshe" Warner, p. 44, and
p. 61; Gele Potage, 68. Fr. Gele'e.
Jelly.
Gelofervs, si., 19 ; Gelofres, 15 ;
Gelofrej, 48 ; Gelofrys, 21. Gilh-
flowers.
Gelyne in dubbatte, 13, Gelyne en-
dobat, 80, see Douce MS., No. 69,
and Duhhate : Gelyne in brothe, 81,
see Douce MS., No. 89, see also
recipes under Hen. Fr. Gelin, Hen.
Gilliflower, see Geloferys.
Ginger, see Gyngere.
Gobet, sh., 31, 55; Gobettys, 6, 13,
18, 23, 55. Gobbet ; lump.
Gobet, vh.t., 54; Gobete, 112. Gob-
bet ; cut into gobbets.
Gobouws, sb., 10, Gobbets.
Goce, ab., 81, Goose. See Goos.
Goions fryid, 60. Fried gudgeons.
Golet, sb., & Golett, 116. Gullet.
Goos in hogepotte, 18, see Warner,
p. 57, p. 84, and II. No. 22, F. of C,
No. 31, L.C.C., p. 32 ; Goce or Capon
farced, 81, Capoun or gos farced,
41, see Douce MS., No. 36 ; Gos, 2 ;
Gees, 8 ; Wilde gese, 76. Goose.
Graspeys, 59 ; Royal Fish, as Stur-
geon or Whale, but applied also to
other fish.
Grate, vh.t., 6.
Gratid, adj., brede, 16, 21 ; gratyd,
14. Grated.
Grauey, Oystres en 13, 100 ; Whyte
pesyn in g., 33 ; Conyngys in
grauey e, 18 ; Grauy, 1 ; Oystrys
in g. bastard, 13. Gravy.
Graynys, s3., 28 (? as next); ofprt-rise,
6, parys, 34, Perys, 27, Grains of
Paradise ; of Pome-garnad, 29.
Grease, see Grece.
Grece, sb., 7, 8, 14, 34. 45; Whyte
gr., 29 ; Gres, 43. Grease.
Gredelle, sh., 40; Grydelle, 21.
Girdle (for cooking).
Gredyl, vh.t., vp broun, 40. Girdle ;
cook on girdle.
Gredire, sh., 102, 103 ; Gredren, 100 ;
Gredryn, 102, 103; Gredyre, 36.
Gridiron.
Grene, adj., 15, 20 ; Grene chese, 48.
Green.
Gret, adj., a gret dele, 12, Gret
Roysouns, 15, Crete roysonys, 33,
Great Raisins, i.e. not Currants ;
Grete pyes, 76 ; Gretter, 15, Greater.
Gridel, 114, see Gredyl.
Grouwdyn, adj., 38, Ground ; brayed.
GroweH, 70; Growelle Force, 70,
Gruelle a-forsydde, 6, see Douce
MS., No. 32, L.C.C., p. 47, ''Gruel
of fors," F. of C, No. 3, " Grewel
forced," Warner, p. 51, " Growel of
force," Napier, p. 88, " Gruelle en-
forced;" L.C.C., p. 20, has also '■'■Gruel
'of Porke ; " Drawyn grwel, 10, see
132
FIFTEENTH CENTURY COOKERY BOOKS.
Douce MS., No. 33 ; Grwele, 10 ;
Grwelle, 1. Gruel.
Gruel, see Growell.
Grynd, vb.t., 12; Grynde, 9. Grind.
GuisseH, 87 ; see Iiischelle.
Gullys, 62, 63. Gulls.
Gurnard, sb., 25; G. rested orboyled,
103, 104, see Douce MS., No. 141,
Napier, p. 74 ; Gornard, 14 ; Gurnyci
hroylid tcith a syryppe, 62.
Gutte, sb., of purpays, 42, ? the
pouch : Guttys, 108. Gut.
Gyngaudre, 15, Gyngautrey, 94 ; see
Douce MS., No. 161, Warner, p. 70,
'' Gi/ngatvtre," F. of C., No. 94,
" Gyngcnvdryy
Gyngerbrede, 35 ; Gyngere brcde, 3.
Gingerbread.
Gyngere, sb., 10, 11, 17, 25, 32;
Whyte Gyngere, 21 ; Gyngeue?-e,
115 ; Gyngiuer, 114. Ginger.
Gysers, sb., 72, 76, 108 ; Gysour, 41 ;
Gysowrys, 9. Gizzard. O.F. Gezier.
Hache, vb., 14, 18 ; Hak, 76 ; Hakke,
13, 14, 18, 23. Hack ; hew.
Haddok, sb., 10, 11, 16; Haddok
or Codlyng, 104, see Douce MS.,
No. 143; Haddoke in Cynee, 114,
see Napier, p. 72. Haddock.
Hagas de Almaynne, 44, Hagas da
almondes, 84, see Napier, p. 43,
'■'■ Hagges of Ahnayne,'''' Douce MS.,
No. 21, "Hagys dalrnaygne" ; Hagase,
3 ; Hagws of a schepe, 39, see
L.C.C., p. 52. Haggis.
Hak, vb.t., 76, Hack.
Hake, sb., 16.
Hakkyd, pp., 32. See Hacke.
Halful, 55, Half -full.
Halfyndele, 20; Halvyndele, 41.
Half-deal, or part.
Halybutte, 60, Halibut.
Ham, pron., 37. Them.
Handfulle, sb., 28. Handful.
Handys, sb., 14; Hond, 16; Hondys,
15, 35. Hand, hands.
Hanoney, 43, 84. See also Douce MS.,
No. 24. Apparently Oignone ; see
also Oignonade, inLiTTRE, a dish with
many onions in it, as this dish has.
Hard, vb.t., 56, Harde, 54 ; Harde,
vh.iiit.,Al ; Hardyd,p.50. Make hard.
Hard, adv., sethe hard, 12. Fast ;
shai-ply.
Hardid, «///'., 56. Harded ; hardened
(in oven).
Hare, sb., 19, Hare in Wortes, 69 ;
Harys in Cyueye, 18, see Warner,
II. 8, L.C.C, p. 21, Napier, p. 113 ;
Warner has also " Haris in Talbo-
tays," II. No. 9 (see this Work, p. 19),
and " Hares or conynges in seue," p.
78, see L.C.C, p. 21.
Haselle, sb., leuys, 31 : Spete of h.,
39. Hazel.
Hawj'om, Flowrys of, 29 ; Haw-
thorun, 20. See Spyneye.
Hasselet, sb., 97; Hastelette, 106.
Harslet : Douce MS., " Haslet."
'■'■ Hastelet, dimin. de haste, viande
rotie. " — GoDEFROY.
Had, sb., 9, 16; Hedys, 16, 42. Head,
Hef, vh., 53. Heave; lift.
Hegh, adj., "lb. High.
Held, vb., 39. Throw; cast.
Hele, vb.t., 27, 47, 73. Cover,
Helyd, p.p., 52. Covered.
Hem, pron., 14, 15, 19, 34, 40.
Them : 18, 19, 40. Him.
Hen, sb., 14 ; Conyng or hen in
clene broth, 80, see Douce MS.,
No. 67 ; Conyng, hen, or Mallard, 80,
see Douce MS., No. 68 ; Vele, kede,
or henne in Bokenade, 13 ; Hennys
in bniette, 18, see Warner, II. 7,
Napier, p. 114, L.C.C, p. 22, and
p. 49 {''Henne in hrothe''); Hennys
in Gauncelye, 23, see L.C.C, p. 24,
Napier, p. 116; Henne, 13; Hennys,
19, 21. See Gelyne.
Her, sb., Her syue. Hair sieve, 113.
Herbelade, 54, 'Herbe-blade, 76 ; see
Napier, p. 58,"'Hayrblad opyn" {i.e.
open, with no top crust,) Douce MS.,
No. 184. So called from the herbs in
the cakes. See Ducange, '■'Herbo-
lasta," a cake stufled with herbs.
Herbs, see ^rbis.
Here, 24. The hairy appendage of the
Mussel, called " Muskles Wool," in
HoLiiE, Armory, II. xiv. 345 ; now
called the Byssus.
GLOSSARY ASH INDEX.
133
Heron rested, 78, H. rost, 116, see
L.C.C., p. 35, Napier, p. 62, Herons,
68 ; Heyroun, 62.
Heron-sewe, 68 ; Heron sewes, 61 ;
HerousewYS, 59. Herusliaw ; young
Heron.
Herte, sb., 41 ; Hertys, 8. Heart,
Hery of bonys, 14 ; Hairy with
bones.
Hete, sb., 22 : rb., 11 ; bete bote, 12.
Heat.
Heyroun, 62. Heron.
Hew, vb.t., 7, 17; Hewe, 6, 17.
Hogepotte, Goes in, 18 ; ^' Rochepot:
A hotcb-pot, or Gallimaufrey."
— COTGR.
Hogbes, sb.,b\ ; Howe, 37; Howbys,
25 ; Hojos of fele, 86. Hock.
Hoi, adj., 19, 27; Hole pepir, 8, 9
Hool, 55 ; Hoole, 12. ^^^lole.
Hold coloure, keep colour, 25
Holdyn, pp., 7.
Hole, vb.intr., 7, Hull; lose the busks
Hoole, vb.tr., 33, Hull ; strip off bulls
Hon, sb., 105; Holys, 7, S2, 114
Hull ; busk.
HondefuH, sb., 72. Handful.
Honge, vb.infr., 36; hongy, 7. Hang.
Hony, 6, Clarifiyd b., 12, Hwyte
Houy, 29.
Hoifi, 106, of Wbelk.
Hote, adj., 10, 12. Hot.
H.q., 12. IToc qucere : like q. v.
Hure, byre, adj., 13, 18. Her.
Hwyte, adj., Hony or Sugre, 29,
Sugre, 54. White.
Hy, adj., komytbonby, boils up, 17.
Hym, profi., 18 ; Hyt, 35. Him: It.
Hyrcbouns, 62. See Yrcbons.
I-ete, 99, Eaten.
Isope, sb., 27 ; Isoppe, 74. Hyssop.
I-sothe, pp., 18. Sodden.
loissh 116, Juice.
JoUys of Samoun, 61, Salmon Jowls.
loutes, 5 ; louutes, 1. See Kapiek,
p. 108 (Almond), L.C.C., p. 15,
'■'■Jtnits dalmond," F. of C, No. 9'S,
(Ahnond), Wabner, p. 67, " Jowtes
of Almand Mylke ; " F. of C, No.
73, " Fremhe Owtes ; " F. of C, No.
5, " Eowtes of Flessh," AVarxer, p.
52, " Joutes on Jiesh day," p. 80,
" Joietes of Jlessh^' ; "Warner, p. 80,
" Jowtes of fi/sshe " ; L.C.C., p. 47,
48, "JoM^es," (Vegetables). lust seems
equivalent to Jus, Juice, see Cotgr.,
and is spelt Joust in Warner, p. 89 ;
and see Ducange, ^'■Jutta, potionem
coufectiuii ex lacte spissioi'em."
loynte, sb,, 116.
luce, sb., 92: Ins, 15, 31, 40, 41,
45 ; Juse, 21. Juice.
lunte, rb.t., 116. Joint.
luschelle of Fysshe, 16, lussheH, 95
(Fisb) ; lusseH, 95 ; see Warner,
p. 86, " Jussel of fi/sshe." Douce
MS., No. 166, ''GicisseU " (Fish) ; see
also Warner, p. 82, ^^ Jussel of Jlessh,"
Napier, p. 26, " Juselle sengle,"
(flesh), p. 87 and p. 104, " Jusselle "
(Flesh), L.C.C., p. 11 (Flesh), War-
KER, II. No. 21 (Flesh), and Warner,
p. 82, F. of C, No. 44, " Jusshell
enforced.'''' '■'■Jus.'tel, j us, potion," Gode-
FROT : Juscellum is late Latin for soup.
See Guissell.
Kake, sb., of dow, 43 ; 85. Cake.
Kaste, vb., 52; Kest, 115. Cast:
tbrow.
Kede : Vele, kede, or henne in Boke-
nade, 13, 85, see Douce MS.. Nos. 76,
77 ; Kede rosted, 81, see Napier, p.
65 ; Keed 85 ; Kyde a-Forsyde, 41.
Kele, vb.int., 7, 12, 13, 24 ; Kelid, 38.
Kelyng, sb., 94, 96. Keeling.
Holme, II. xiv. 334, says it is tbe
common Cod, but it seems identified
with Codliug elsewhere. Florio,
1659 ed., see Eug.-ltal. part, trans-
lates it by Merluzzo, wbich he says
is tbe Haddock-fish, or according to
others the Sea-ivhiting.
Kerf, vb., 38; Kerne, 22, 36, 112.
Carve : cut.
Kerve, vb.t., in a morter, 70, Bray.
Keuere, vb.t., 45, 52 ; Kouere, 112 ;
Kyuer, 43 ; Kyuere, 46, 50. Cover :
see Ceuere.
Kid, see Kede.
134
FIFTEENTH CENTURY COOKERY BOOKS.
Kne, Knese, 116; Kneys, 116. Knee.
Knede, vh.t., 38. Knead.
Knyf, s5., 35 ; KnyfP, 34. Knife.
Koddys, 43. See Bene-codde.
Komyth, 17. Cometh.
Kowe mylke, 35.
Kreme, sb., 7, 39 ; of Alraaundys,
42. Cream.
Kreme, vb.t., 35, 40 ; Kryme, 35.
Crimme ; crumble.
Kutte, vh.t., 21. Cut.
Kychoun, sh., 34, Kitchen.
Kyde, see Kede.
Kyn, 114, Cows,
Kyrneleys, sh., 34 ; Kymellys, 30,
32. Kernels.
Kyt, vh.L, 7, 11; Kytte, 7, 10, 11,
14, 15, 18, 26 ; Kyttyst, 52. Cut.
Kyttyng, sh., 26. Cutting.
Kyuere, vh., 46, 50, 52. Cover : see
Ceuere and Keuer.
Ladel, sh., 7, 10 ; Ladelle, 17. Ladle.
Ladel-ful, 8, Ladleful.
Lamprays bake, 52, Lamprey I-bake,
98, see Douce MS., No. 60, L.C.C.,
p. 38, Napier, p. 49, p. 121 ; Lam-
prey poudred, 99, see Douce MS.,
No. 1 30 ; Lampreys in galentyn, 32,
see Warner, p. 46, F. of C, No. 126,
L.C.C., p. 25, Napier, p. 117 ; Sauce
pour lamprey, 99, see Douce MS.,
No. 30 ; Warner, p. 46, has '■'■Lamprey
in hruet.'"
Lamprons y-bake, 100, Lampro?ms
y-bake, 51, see Douce MS., No. 91 ;
Lamprons in Galentyne, 100, see
Douce MS., No. 46, F. of C, No.
127, Warner, p. 70 ; Lampronys, 32 ;
Lamprounys, 61. Lampern.
Larde, &h., 19, Lard ; Lardej, Lardys,
49, Tliin slices.
Larde, vh.t., for roasting, 18, 78 ; cut
in thin slices, 40, used in the same
signification in A., see this book,
p. 19, recipe Ixvij ; the bracketed
"mynce" being "larde" there. Lard.
Larkes rosted, 68.
Lasse oj^er more, 45. Less or more,
Lat. fJ., 12, 21, 25, lat blede, 52;
Late, 7, 21, 43, Late deye, 52, Late
blode, 52 ; Let, 12, 21 ; Lete,
12, 21.
Laumbere, adj., 26. Amber.
Leche, sh., 34, 71 ; L. lumbarde, 35
(2 Recipes), 92, 93, see Douce MS.,
No. 54, No. 55, F. of C, No. 65,
Warner, p. 62, Napier, p. 34, '■'■Lesh
lombard"; L. Vyaundes, pt. II.,
Harl. MS. 279, p. 34, see Viaund;
Lese fryes, 75, see Douce MS., No.
43, Napier, p. 59, '■'Lesche freez;"
F. of C, No. 158, has "■Lesshes fri/ed
in lenton " ; Lechys, 25, 32, 34. See
CoTGR., ^'■Lesche : A long slice, or
shiue of bread " (or other edibles).
There are also in the Banquets Leche
harry, 62, Leche cremy ryall, Leche
FriiUmr, 68. The Leche harry was
a leche with bars of gold and silver
as adornment.
Leche, vh.t., 12, 13, 17, 18, 31, 71;
Lechyst, 35 ; Lesshe, 12. Cut in
leches.
Lechyd, j9^., 35. Cut in leches.
Lechyngys, sh., 15. At first sight
this looks like Lechings, but A.
glosses it Lozenges, and Losenges is
also spelt "lechyuges" in A., in the
recipe on page 44.
Led, sb., 73; Lede, 49; Ledys, 47,
48. Lid of pot, and top crust of
pastry coffin.
Lede, sh., 39. Lead.
Leek, see Lehys.
Lef, vh.t., 12 ; Lef . . out, 51. Leave.
Lekys, sh., 14. Leeks.
Lemys, 26. Limbs.
Lenge, sh., 43, 48. Ling ; the fish.
Lente, sh., 2, 12, 19, 33, 43, 56 ;
Lentyn, 29, 33, 41, 45 ; Lentynne,
42. Lent ; the season.
Lere, adj., 50. Lear; empty.
Lese, vb.t., 21, 38. Pick.
Lese fryes, 75, see Leche.
Lesenges Fries, 97, see Douce MS.,
No. 154, Napier, p. 58 : Lesynges
de chare, 44, Losinges de chare, 82,
see Douce MS., No. 74, L.C.C.,
p. 40, ''Loysyns," F. of C, No. 49,
'■'■Loseyns," both of Cheese. Napier,
p. 80, F. of C, No. 128, "Lessiuffis
GLOSSARY AND INDEX.
135
on Jische dais"; Lesyngys, LesyngJ,
44. Lozenges.
Let lory, 17, Lethe lory, 85, see F.
of C, No. 81 ; Lete lardys, 3, Let-
lardes, 92, Lette lardes, 35, see
Warner, p. 63, " Leche lardt/s,"
Napier, p. 87, p. 106, " Ledlardes,"
L.C.C., p. 13, '•'• Lede lardes" F. of
C. No. 68, " Lete Lardes.'" Fr. Lait,
Milk : the " Let lardes " seem origi-
nally to have been " Let lardd," or
" Larded milk," and to have been
changed to the substantive lardes or
lardys, and become " Milk lards,"
and the Let even got changed into
Leche, as above, the larded milk being
cut into Leches. Holme also says
that Leach is " a king of jelly, made
of cream, ising - glass, sugar and
almonds, with other compounds."
Lete, vb., see Lat.
Leuer, sh., 16, 41; Lyuer, 16;
Lyuerys, 9, 16. Liver.
Leuys of p^rcely, 7, of borage, 8.
Leaves.
Leuyth, 40, Remaineth.
Ley, vh.t., 109. Lay.
Ley, Leye, sh,, 32. Lie ; Lees of
wine.
Ling, see Lenge.
Litel, adj., 16 ; A litil an a litil, 17 ;
Littel, 16 ; Litul, LituH, 71 ; Lytel,
24; Ly telle, 53; Lytil, 15, 16, 17;
Lytylle, 18. Little.
Liver, see Leuer.
Loach, see Loches.
Lobster, see Lopster.
Loches, Lochys, 24, Loaches: Menese
or loche boiled, 104, see Douce MS.,
No. 148.
Lof, sb., 6. Loaf.
Loft, On, Aloft, 78.
Longe Fretoure, 43, L. Frutours, 73,
68, see Fretoure ; Lange wortys de
chare, 5, see Douce MS., No. 1 ;
Lange Wortes de Pesoun, 5, 89,
see Douce MS., No. 2.
Longebeff, sb., 5. '■'■Lange de boeuf.
Ox-tongue, rough or small Buglosse,"
Cotgr. : A. reads here " longedebef."
Lopster, s5., 102, Crabbe or Lopster
boiled, 102, see Warner, p. 47 ;
Lopstere, 24 ; Loppcstere, 114.
Lobster.
Lorey de Boolas, 25 : "Lora, Potionis
mellitse genus," Ducange. There is
honey in the Bullace.
Lozenges, see Lesenges.
Luce, «5., 39, 42, 57; Luvs,l 12; Luyss,
113 ; Luyjs, 113. Full-grown Pike.
Lust, vb., 41 ; Luste, 55. List; like.
Luys, Luyss, see Luce.
Ly, vb.t., 15, 19; Lye, 13. Allay;
mix. See A-lye.
Lycour, sb., 6, 11 ; Lycoure, 12, 26;
LycowTe, 11,13; Lykoure, 1 2. Liquor.
Lyer, sb., 20 ; of Brede cromys with
wyne, 33. Liour ; mixture : spelt
"lyre"inF. of C, p. 28.
Lyid, jBi/)., 13. Allayed.
Lykey, vb., 31. Like; please.
Lynne clout, 112, Linen clout.
Lynen clojie, 9, 34.
Lyode Soppes, 11. ? Allayed, steeped
sops.
Lyte, adj., 17. Little.
Lyuerys, 9 ; see Leuer.
Lyjt, adj., 17. Light; small.
Mace, vb.t., 35. Make.
Maces, sb., 6, 10, 15; Macej, 46;
Macys, 8. Mace ; the spice.
Malasade, 83, see Douce MS., No. 10,
and Meselade ; Malesade, 84.
Mallard: Conyng, hen, or Mallard,
80, called " Cong, geli/n, ou riialard
en oyle^' in Douce MS., No. 68 ;
Mawlard, 8, 12, 63, Conyng, M. in
gely or in cyuey, 14, the same Recipe
as above ; Warner, II. No. 51, and
p. 62, 85.
Malmens bastard, 93, Malmenye Fur-
nej, 48. See Mammenge.
Malvis, sb., 69; Malwys, 5, 15,
Mallows.
Mammenye bastarde, 22 ; Maumenye
Ryalle, 22 ; Mawmene, 88 ; see
Douce MS., No. 167, Napier, p. 118,
'■'■ Mammony," Warner, II. No. 30,
'■'■ Maumene,''' p. IQ, '■^ Maivmene,^'' F.
of C, No. 20, " J/awme;iee,"No. 194,
"i/aw»ieu?iy,"L.C.C.p. 26,^^Momene'' :
Warner has also on p. 55, "Maw-
136
FIFTEENTH CENTURY COOKEKY BOOKS.
mene to potage" (a soup). The word
is apparently derived from the Fr.
malmener, the meat being teased
small. Compare Malmenye, above.
Mange moleyn, 36. Possibly named
after a person ; see Ri/s Moleyn)
on page 59 : both have Rice as
ingredient.
Manged brede, 83, Manchet bread ;
Douce MS. " Maynche " : see Mengycl
Flowre, and Faynemain.
Mannys, 97, Man's.
Marbyl coloure, 34. Marble colour:
variegated.
Marbylle, adj., 29, Marbly ; A.
reading " marbely. "
Marew, sh., 56 ; Marow, 40, 44 :
Marw, 6 ; Marwe, 6, 8, 51 ; Mary, 9
(but A. reads here " meribonys," in
place of " mary, brothe,") 74, 84 ;
Marye, 32 ; Merow, 44, Merw, 9,
Marrow.
Maribonys, 55, Marw-bonys, 55,
Mary-bones, 70, Marybonys, 5, Mery-
bonys, 5, 6, 46. Marrowbones.
Marling; Fryid Marlyng, 59, Mer-
lyng soj^e, 61. Whiting: Yx. Merlan.
Marrow, see Marew.
Mawe, sh., 38, 39; Mawes, 18, 106;
Mawys, 18, 38. Maw ; stomach.
Mawmeny, 68, see Mammenye.
Medel, xh.t., 73 ; Medle, 75 ; Med-
ylde togidre, 73. Meddle : mix.
Melle, vl.t , 24, 30. Mell ; mis.
Mence, vb.t., 41. Mince.
Menese or loche boiled, 104, see
Douce MS., No. 148; Menyse, 104.
Minnows.
Meng, vb.t., 46; Menge, 17. Mix:
mingle.
Mengyd Flowre, 43, Manchet flour,
compare Manged brede, Meyned flour :
Douce MS. reads " Mayned Q.our.'"
Meselade, 42 ; Meslade, 43. ? Jleslade,
mixture : spelt Malesade in Douce
MS. and in A. See Malasade.
Messe, vb.t., 30, 114; Messe forth,
11, 114. Mess ; portion.
Metys, 35, Meats.
Meyned floure, 83 : flour for Painde-
main, or Manchet bread, see Mengyd
Flowre.
Mighti, adj., 71. Mighty: strong.
Milk, see Let.
Milkemete, 106 ; Milke Rostys, 40,
called Mylke Rostyd, on page 3, see
Napier, p. 109, War>er. II. No.
25, L.C.C., p. 17 ; Mylke of al-
maundys, 6, 7, 13.
Millet boyled, 104, see Douce MS.,
No. 147, Mullet. Fr. mulet.
MilleweH, sb., 96; Milwel, 43, 48;
Llilwelle, 48 ; Mulwyl taylys, 61 ;
My 1 well, 16. Mulvell : said to be
Haddock. See, however. Holme,
Armory, II. xiv. 334, where he says :
"The Keling or common Cod, is
called the Welwell in Western parts
of England." In the E7ig. It. part
of Florio, ed. 1659, the Melwel also
is identified with the Keeling ; also
inCoTGR. (see '■'Merlus "), and is there
said to be a small kind of Cod, of
which Stockfish was made. See
Keeling.
Mince, vh., see Myce, Mynce.
Minnows, see Menese.
Molberys, 28, Mulberries.
Molde to-gederys, 35. Mould, or
roll, together.
More, adv., 19.
Morreye, A rede, 28 ; Murrey, 19 ;
Murreye, 28 ; see F. of C, No. 38,
'■'Morree," Warner, p. 48, " Morrey"
II. No. 37, ''Murrey;' p. 84, ''Murre,"
and p. 56, '■'■Murre to potage " (a soup).
It is so called from the mulberry, or
dark red colour of the dish, and in
the recipe in Warner, II. No. 37,
mulberries are used to colour it :
sometimes wine or saffron is used.
It. Mora, mulberry ; " Morello, the
murreyor black-berry colour,"FLORio;
'•'• Moree: A kind of murrey, or darke-
red colour," Cotgr. ; " Moratum :
Potiouis genus ex vino et moris
dilutis confectse," Ducange ; also
Moretum.
Morter, sb., 11, 27, 28 ; Mortere, 28,
35, 53 ; Mortre, 109. Mortar for
braying.
Mortrewes of Fysshe, 14, 114, Mor-
ti'ewes of Pesyn, 90, see Douce MS.,
No. 82, Napier, p. Ill, Warner,
p. 86, F. of C, No. 125, L.C.C.,
GLOSSARY AND INDEX.
137
. p. 19 ; Mortreus de Chare, 70,
Mortrewys de Fleyssh, 14, see
Douce MS., No. 81, Warner, p. 75,
Napier, p. 102, L.C.C., p. 9 ; Whyte
Mortrewes, 19 (Hens), White Mor-
trewys of Porke, 28, seeF. of C, 45,
'■'■Mortrews" and Warner, II. No. 5,
''Morterdi/s," F. of C, No. 46, ''Mort-
reus blank" Napier, p. 106, Warner,
p. 62, L.C.C., p. 13, "■ Blanch yd mor-
trews" all made from Hens and
Pork. Italian Mortarello, a Mortar,
Florio : in Ducange "Mortariolum"
is applied to a dish prepared from
bits of meat, and there are also the
forms " Mortairol," and (in Littre)
" Mortayrol " : see Mortadello, " A
large sausage," in Littre. Modern
3/ortress, A dish of pounded meat :
the II being hquid in the French
would give the form Mortrews.
Morwe, Morrow, see A-morwe.
Mosselle, sh., 42 ; Mosselles, 83,
Mossellys, 30, 112. Morsel.
Motley, adj., 36.
Moton. si., 8, 9 ; Motouw, 9 ; Alows
de Beef or de m., 40, 83 ; Trype
de m., 7, 82, see Douce MS., No. 4 ;
Brest de mottoil in sauce, 85, see
Douce MS., No. 86 ; Stwed Muttoii,
72; MutouJi, 8 : see Mutton.
Moiintance, &b., 42. Amount.
Mow, vh., 38. May.
Mowntayne, sb., 84. Compare JfoMwi-
ance, above.
Muscules in broth, 90, see Douce MS.,
No. 78, Napier, p. 78 ; M. in shelle,
90, see Douce MS., No. 79, Napier,
p. 78 ; Muskelys in bruette, 24, see
F. of C, No. 122 ; Warner, p. 68,
has also ''Musculs in sewe" : Musculis,
90 ; Muskele, 24. Mussel.
Mussel, see Muscules.
Mutton, Stwed, 72 (Stewed); Tripe
de M., 82, see Douce MS., No. 4;
Allowes de M., 83, see Douce MS.,
No. 17.
Myce, vb.t., 71, 76, 99. Mince. Fr.
micei; michier.
Myced, adj., and jO/?., 72, 75 ; Mysed,
74. Minced.
Mvddel, si., 42; Myddelle, 52.
Middle.
Myghty, adj., 12. Mighty; strong:
(Broth).
Myid brede, 39, 49. Crumbed bread :
Fr. Mie, crumb ; see L.C.C., p. 8,
"Myed,"p. 11, " Myud."
Mylej in Rapeye, 46.
Mylt, vl.t., 51 ; Mylte, 86. Melt.
Myites, si., 70; Myltys, 8. Milts;
spleens.
Mynce, vh.t., 16, 29, 110, Mince:
Mynced, adj., 15, 16, 76 ; Myncyd,
14, Minced. See Myce.
Myntes, 110. Mints; the herb.
Mythty, Myjthty, adj., m. wyne, 22.
Mighty ; strong.
Myjt, Myjth, vb., 27. Might.
Namely, adv., 41, 107. Especially.
Nape, vh.t., 102, 105.
Navel, 14.
Nedyl, sh., 40. Needle.
Neme, vh.t., 6, 22 ; Nym, 14, 21, 23,
30, 39 ; Nyme, 23, 30, 32. Nim ; take.
Neres, sb., 70; Nerys, 8. Ears: A.
reads here " eris."
Nese Bekys, 45, see " Kysebeh," F.
of C, No. 173.
NessB, adj., 75; Neyshe, 6; Neyssche,
48, 53 ; Neysshe, 24, 27 ; Nessher,
94. Nesh ; soft.
Nombles of Veneson, 70, Nomblys of
be venyson, 10, see Douce MS., No.
39, F. of C, No. 13, and No. 54,
Warner, p. 53, and II. No. 12 ; see
also Napier, p. 103, and L.C.C., p.
10, (any) ; Napier, p. 90, " Nombles
of Jische." Numbles, p. 114, is
imperfect. Umbles. O.F. Xomhhs;
compare Late Lat. Numbulus, for
Lat. Lumhulihs.
Non, adj., 35. None; no.
Notcmyggej, 109. Nutmegs.
Noteye, 31. So called from the nuts
in it.
Nowne, 73. Oven.
Nowt, adv., 6, 8, 11 ; Nojt, 7, 8, 16.
Not.
Numbles, see Nombles.
Nutmegs, see JSfotemygge].
138
FIFTEENTH CENTURY COOKERY BOOKS.
Oatmeal, see Otemele.
Obleies, sb., 73 ; Oblye, 46. Oble ;
thill cake. Cotgr., " Ovblie : A wafer
cake ; such a one especially as is
sweetened only with honie ; also, the
thinne past that serves for the bot-
tomes of Tartes, and March-panes."
See DucANGE, Oblata. There are
the forms Oblee and Oblie, and the
original sense of the word is conse-
crated wafer, as an offering.
Of, adv., 8 ; prep., 27, 42. Off.
Oil, see Oyle.
Oille de oliue, 114. Olive oil. See
Oyle.
On, adj., 36, 53, One; prep., 5, 40,
In.
Ondo, vl.t., 17. rndo.
One^, adv., 44; Onys, 6, 7, 18, 45.
Once.
Onions, see Oynons.
Ope, vb.t., 18. Cut open.
Or that, Till that. Till, 55.
Orage, sb., 5. Orach. Ang.-Fr.
Or ache, Fr. Arroches, see Cotgr. :
Lat. A triplex, see Mow at, Alph.,
p. 22.
Otemele, sb., 6, 10; Ote-mele, 42.
Oatmeal.
Oj7er, conj., 21, 22, 34. Or.
Ouer-cast, vb.t., 49 ; Ouer-caste, 48.
Turn over.
Ouere-coucr, vb.t., 85. Cover over.
Ovenne, sb., 53 ; Ovyn, 47, 48, 54 ;
Ovynne, 50. Oven.
Ouer eve, 20 ; Oueruyjth, 33, Over
night.
Ouer-renne, vb.int., 36, 37. Overrun,
run over.
Ouer]7wart, adv., 40 ; Oueretwarde,
115. Across.
Ouer-wewyd, pp., 25. Compare
" Biweved, covered," Halliwell :
wettn/d is glossed " wasshe," i.e.
washed, in A.
Ouer-wose, 86. "Washed over; com-
pare A-wese. Douce MS. reads
" wese."
Owrys, sb., 7, 37. Hours.
Oyle, sb., 12, 0. of Oly^, 30 ;
O. soppes, 96, 115, O. soppys, 12,
see Napier, p. 81. Oil.
Oynons, sb., 6, 110; Oynonys, 5, 8,
9, 10 ; Oynouns, 109 ; Oyuenons, 14.
Onions.
Oystres en grauey, 13, 100, see
Douce MS., No. 65, F. of C, No.
121 ; Oystrys in g. bastard, 13 ; O.
in bruette, 23, see L.C.C., p. 53,
Warner, p. 47 ; 0. in cevey, 100, see
Douce MS., No. 184, F. of C, No. 123.
Paast, sb., 74, 97, 105; Paaste, 98 ;
Paste : see Past.
Pacience, sb., 69. Patience (the
herb) : Snakeweed, a kind of dock.
Pancake, 46.
Panche, sb., 82, panches, 94 ;
Paunches, 94. Paunch.
Panne, sb., 42, 43, forliying; Erthen
pannys, 54.
Panteryse, 59.
Papyns, 9. Cotge., "■Fapin; Pap
for children."
Parboyle, vb.t., 6, 8, 12, 13, 41 ; Par-
boyled, 100 ; Parboylid, 13. Parboil.
P^rboylingge, adj., 84, That is being
parboiled.
Parcelly sb., 72, 81 ; Pffrcely, 72 ;
ParciH, 81 . Parsley. See Perceli.
Parchement, 46.
Pare, sb., 30. Paring; peel: A.
also thus.
Pare, vb.t., 7, 12, 16, 24, 27, 30, 34,
47, 51, 71, Pare ; peel (fruit and meat) ;
Pare in ij. or in iij., 87, cut in two
or three.
Pare^, Pyej de, 53, Pies of Parys, 75,
see Napier, p. 58, Douce MS., No.
72 ; Parysgingere, 110. Paris.
Paris, see Pare].
Parsley ; see Parcelly and Perceli.
V-AYie, vb.t., 2Q, Part; divide.
Partricli rested, 78, seeNAPiER, p. 61,
Douce MS., No. 109 ; P. stwed, 78,
Pertrich stewyde, 9, see Napier, p.
95, Douce MS., No. 28 ; Pertriches,
19 ; Pertryche, 1. Partridge.
Party, sb., 20, 27, 40; Partye, 29,
40 ; Parti, 40. Part.
Partye, 46, Party coloured.
Past, sb., 45, 51 ; Paste, 39, 41, 98 ;
Paast, 74, 75. See Paast.
GLOSSARY AND INDEX.
139
Pastelade, 59, Pi/delade chaud, 62,
P. fryid, 62, 'Petelade Fryid, 62.
Pastelet, ? Pasty : it may be a
pounded dish.
Payne Pujfe, 61, 68 ; Payn pur-dew,
42, P. purdeuj, 83 ; see Douce MS.,
No. 7, Napier, p. 46, " Payn par-
dieu ; " Peynreguson, 112, see F. of
C, No. 67, " Payn Ragon \ " there is
also " Payn Fondew " in F. of C,
No. 59. " Payn purdew " may be
compared with " Payn Fondew," the
bread being lost or covered in what
is poured on it, and possibly dissolved
in the " Payn Fondew." In Napier
the bread is smothered in Batter,
here apparently in butter. See also
LiTTRE, " Pain, 10. Pain perdu,
nom donne en cuisine provinciale, k
la brioche frite." For "Payn Pufte,"
see Pety Peiiiantes.
Paynemain, sb., 8, 11, 52; Payne-
maynne, 11 ; Paynemaynnys, 11 ;
Paynmain, 83; A Paynmain, i.e. a
loaf of the bread, 90 ; Paynmaii, 83.
"Floure of payndemayn" ismentioned
in L.C.C., p. 40. Painmain is appa-
rently the same asManchet bread (see
Payn purdeuz on p. 83), and its full
form seems Pain Manchet or Pain
de Manchet. Manchet is possibly
"Manchet," or "Manchot," and refers
to the short curtailed character of
Roll bread. Note the round sops
of the " paynemajamys" in Recipe
xxix, on p. 11. The gradual curtail-
ing of the word is shewn on conii^a-
rison of " Manged brede," at p. 83,
and "Mengyd Flowre" on p. 43,
with "Meyned flour" and " Maynch
brede" in the Douce MS. O.F. Pain
demaine, Latin "Panem dominicum,"
is generally given as derivation.
Peacock, see Pecok.
Pear, see Pere.
Pecej, sb., Pccys, 6, 7, 8, 12. Pieces.
Pecher, Pechir, sb., 39. Pitcher.
Pecok rested, 79, see Douce MS., No.
128 ; Pokokkys, 58.
Peinns, 67, Peions rosted, 68, Sauce for
peiou«s, 109 ; Pyionys, 58, Pigeons.
For " Pegions steived," see Napier,
p. 107, F. of C, No. 48, L.C.C., p. 14.
Pele, sb.,b\; Pelys, 50. Paker's Peel.
Pele, vb.t., 8, Pyle, 8; Pylle, 12, 26.
Peel ; skin.
Peletre, 110, Pellitory.
Pelettys, Pellettys, sb., 31, 34, 39.
Pellets.
Peny brede, 7, 18, 97, 106, Penny's
breadth. In first example read
"they" ( = the) "peny brede."
Pepir, sb., 10, 15, 55 ; Pepyr, 8, 10;
Perpir, 40 ; Piper, 109. Pepper.
Pepyn, sb., 32. Apparently Pr.
Pepin, the seed of fruit, CoTGR. : it
seems a,pplied to the germinating
part of the pease.
Perase, 22, Fryid Gyngerc perase,
? Ginger parings, or " pares."
Perceli, sb., 6 ; Percely, 5, 7, 10, 15,
Percile, 21. Fr. Persil, Parsley. See
Parcelly.
Perche boiled, 102, see Douce MS.,
No. 135, Napier, p. 75 ; Perchys,
21, 26. Perch.
Pere Wardones, Peer Wardens, 88,
Pere Wardonys, 12, "Warden Pears,
see Wardons ; Peris in Syrippe, 87,
58, 59 ; P. en composte, 12, 87, see
Douce MS., No. 57, and F. of C.
has " Peeves in confyt," No. 132 ;
Perys, 24, 25, 37, 54. Pear.
Pereye, sb., 32 ; Perre (Pease), 83,
see Douce MS., No. 9, Blaunche
Perreye (Pease), 32, see Warner,
p. 85, "■Perre" (Pease), F. of C.,
No. 70, '•'•Perrey of Peson," Warner,
p. 66, ''Porre 'of Peson," L.C.C.,
p. 44, " Porry of lohite Pese " ;
Blawnche Perry e (Leeks), 14,
Blanche porrey (Leeks), 90, see
Douce MS., No. 84, L.C.C., p. 44,
*■'• Blaunchyd porray," Warner, pp.
51, 85, (Leeks). There is also
a " Porrey Chapeleyn " in Warner,
p. 49, made up of Onions, Olive oil,
and Almond milk, boiled together.
See DucANGE, "Porrecta, Jusculum
ex porisconfectum,"also/'o;Trtto. It
would almost appear as if Piiree
{ — Purata, strained,) and Porree
{ = Po7-rata) got confused.
Pesone, Longe Wortes de, 89, Lange
wortes de Pesoun, 5, see Douce
MS., No. 2 ; Pesyn,s6., 5, 32,Whyte
140
FIFTEENTH CENTURY COOKERY BOOKS.
P. in Grauey, 33 ; Peys de almayne,
114. Pease.
Pestel, sh., 6. Pestle.
Pestelle, Siryppe pur vn, 40, see
Napier, p. 46, '■'■ Festelles of pork
endored." Pestel is still vised for a
leg of pork.
Pesyn, Mortrewes of, 90, see Douce
MS., No. 82 ; Fr. poisson, fish.
Petelade, see Pastelade.
Pety Pemauntes, 51, 74 (2 recipes),
Pety Pernollys, 50. These seem to
be the same dishes, with different
spelling, but representing possibly
the same word ; as the recipe on
page 50 is the same as that on page
74. The dish is identified with Payn
Puff" in F. of C, No. 196, and is
glossed " Pety panel a marchpayne ",
in Leland's Collecta^iea, VI., page 6 ;
this would give a Mnt of the origin
of the word, which is equivalent to
the Italian " Panello, any little loaf,
bun, roul, or manchet," Florio; the
Puffs being like little loaves, or buns.
I'here is also the Italian Panella,
with same signification. See F. of C,
Nos. 195, 196, '■^ Pety Pernaunt"
Douce MS., Nos. 8 and 58. The
dish is spelt " Pety penieux," in the
Banquets on pages 58,59 of this book.
Peuard, Brawne in, 71, Braun en
Peuerade, 11, 12, the same dish :
see Douce MS., No. 47, F. of C,
No. 135, Warner, p. 79, '■'■Boor hi
peverarde, or Boor in egredo^ice"
Recipes for the Sauce are given in
F. of C, No. 135, "-Pevorat for Veel
and Venyson" and in Warner, p.
64, "Pevrate sauce." It is the French
Poivrade, sauce made with pepper :
see Piper.
Pewter dysshe, 26, 42.
Peynregusoii, 112.
Peys de almayne, 114, Pease and
almond milk.
Pheasant, see Fesaunt.
Pie, see Crustade.
Pies of Parys, 75, Pyej de parej, 53,
see Douce MS., No. 72, Napier, p.
58, Paris Pies ; Gretepyes, 76. See
Crustade.
Pigeon, see Peions.
Pigge or chikefi in Sauge, 72, see
Warner, p. 56, " Pygges in sauge";
Pigge Farced, 82, Pygge y-farsyd,
40, see Douce MS., No. 37. Aj^parently
sucking i>igs.
Pike en galentsme, 101 (2 Recipes),
see Napier, p. 79, Douce MS., No.
75, No. 151 ; Pike boyled, 101,
see Douce MS., No. 131 ; Pike in
brass, 101, see Douce MS., No. 73,
Napier, p. 34, "Pyk in Braisselle,^'
p. 79, "Ax- in Brasy," Warner,
p. 86, "Pik or tenche in Brasyle " ;
there is also '■'■ Pyk in sauce" in
Napier, p. 96.
Pikkyll pour le Mallard, 77, see Douce
MS., No. 19, Pickle : L.C.C., p. 31,
has "■Pyhtlle,'" (Capons).
Piper for feel and for venysoun, 110,
see F. of C, No. 135. Poivrade,
Pepper Sauce. See Peuard.
Pipes, sh., 70 ; Pypis, 8. Bronchial
tubes : ? lungs, generally.
Plais, sh., 103, Plaise boiled, 103, see
Douce MS., No. 140 ; Plays, 26, 103,
105 ; Playse, 103. Plaice.
Plante, vh.t., 25, 27; Plonte, 98.
Plant.
Platere, sh., 17, 27, 41, 114. Platter.
Platte, adj., 44.
Plie, vh.t., 113. Ply; fold.
Ploni, vh.t., 76. Plump, into a pot.
Plouer, 79, Plouer rost, 117, see
Napier, p. 64.
Pocerounce, 3 ; Pokerounce, 41.
Poche, Eyron en, 24. Poached eggs ;
see Eggys.
Poddyng, 41, see Puddyng.
Poke, 114. 8ee Poiiche.
Pokokkys, 58. Peacocks.
Polettys, 38. Pullets.
Pome dorreng, 58, see Warner, p. 58,
" Pondorroge " : the " orroge " is ap-
parently orange, the Pommes being
coloured yellow. Pome dorres, 38,
Pomez endoryd, 63, see Warner, p.
89, "-Pomes Dorre," II. No. 42,
" Pomme dorry" F. of C, No. 174,
'■'■ Ponime dorryes," L.C.C., p. 37,
" Fowme dorrysP So called from the
Pommes, or Rissoles, being endored,
or glazed, with yolk of egg. Pomes-
moille, 113, see Warner, p. 46,
" Pommys movies" i.e. " Pommes
GLOSSARY AND INDEX.
141
. molles," or crashed apples. Pom-
mes, 1 ; Poumes, 14 ; Pomys, 62 ;
Powmys, 15 ; see Napier, p. 120.
Pompe, 31 ; Pompys, 34 ; Pumpes,
31. All the above are variations of the
French pomme, applied to globular
lumps of minced meat : compare
"Pome di sdegno, a kind of made
dish, that Cooks make round as
apples." — Florio. In A. the "pom-
pys," on page 31, are called "pepyngis,"
or pippins.
Pome-garnade, sh., 28 ; Pome-garned,
30 ; Pome-gamej, 38, applied here
to Rissoles, in the same way as the
Pommes above. Pomegranate.
Pomppe, si., 24, Pulp : A. reads
here " Pappe."
Pond, sh., 114. Pound.
Poper, 63.
Porcelle farce enforce, 58, ? Sucking
Pig stuffed and made rich : Por-
cellys, 58.
Porcyon, «5., 9, 10, 18, 25; PorcyouM,
11, 18. Portion.
Pore, vh.t., 16, 26. Pour.
Porke, 6, 14, 19, etc.
Porpeys, Sturgeon pour, 105, see
Napier, p. 53, '■'■ Porpas, sturgion or
turbut,^' (baked) ; Firmenty with, p.
105, Furmenty with purpaysse, 17,
see Douce MS., No. 171, F. of C,
No. 69, and No. 116, Napier, p. 86,
Warxer, p. 66 ; Puddyng of p., 42 ;
F. of C, No. 108, has " Parpens in
broth." Porpoise.
Porpoise, see Porpeys.
Porrey, Blanche, 90, see Pereye.
Poshote, sh., 15, 36; Poshotte, 36.
Posset.
Possenet, «5., 23, 72. Posnet ; small
pot. " A little brasse pot or posnet,
Een koper pothen ofte ketelken." —
1660, Hexham.
Potage, 33, 8, 10, 11, 16 ; P. on a
fysshday, 15, 29 ; P. colde, 30 ; P.
of Ptoysons, 30 ; P. de egges, 94,
called in Douce MS., No. 100, ''Pocched
egges"; P. of ris, 114; Erode canelle
Potage, i.e., Whole Cinnamon Soup,
59 ; Compost Potage, p. 59 ; Warner,
p. 51, has " Potage de frumenty," and
" Potage of rys," at p. 46.
Poteli, sh., 94 ; Potelle, 22 ; Pottel,
73. Pottle ; two quarts.
Poterous, 93, Petrous, 53 ; see F."of
C, 177, "Potews," which is probably
its right form, like ]\Iortrews, the
termination representing the liquid
I : see Ducange, Potellus, 0. Fr.
Potel. The dish was made in pots,
which were afterwards broken, but
in this volume coffins of paste are
used. Compare "Sachus" in F. of
C, No. 178, made in bags (0. Fr.
sachel), and see Bourreys.
Pouche, «i., 101, 102; Powche, 103;
Pouuche, 101 ; Poke, 114. Poche,
stomach of fish.
Pouder, Kecipe Cj., p. 24, powdered
spice generally ; Poudre, 113, Poudur,
112, ? pepper; Pouder Canelle, 20,
38, Poudre canel, 109 ; Powder Canel,
11, P. of Canelle, 20 ; Pouder of
Clowes, 97 ; Poudi*e of clowes, 109 ;
Pouder of gyngere, 7, 19, Poudre of
gyngere, 108, Poudre ginger, 109,
PouJ^er Gyngere, 19, Powder Gyngere,
8, 9, 10, of Gyngere, 20 ; Poudre
piper, 109, Powder Pepyr, 10, 11, 14 ;
Pouudre, 116; Clowys powj'er, 14;
Pouder Marchaunt, Pulverized spices,
25.
Powajes, 27 : ? meaning. A. reads
" powares."
Powder, see Pouder.
Powderd, adj., 14; Poudrid, 91.
Powdered ; salted.
Powdryng of beef, Salting of beef,
69 ; this probably ought to read,
"a nijt powdryng of beef," with no
comma there.
Pownche, sh., 7. Paunch.
Powre, vh.t., 87. Pour.
Poynant, adj., 33 ; Poynaunt, 6 ;
P. & dowcet, 7, 33. Poignant ;
piquant with vinegar.
Poynte with Venegre, 29. Point,
make acid : Fr. poindre.
Prenade, 91, in Douce MS., No. 105,
" Brewes " : possibly this ought to
read " Prez<ade," and is a perversion.
Prik, sh., 82. Prick ; pin, skewer.
Prik, vh.t., 82, skewer; Prycke, 36,
Prick ; stick.
142
FIFTEENTH CENTURY COOKERY BOOKS.
Primrose, see Prymerose.
Prune J, 51, 52. Prunes.
Piymerose, 25, 29, see Napiek, p. 56,
'•'Pryraerolle." Primrose.
Puddyng of Purpaysse, 42 ; Poddjmg
of Capoun necke, 41 ; Puddyng de
Swan necke, 61.
Pul, vh.t., P. dry, 79, PuH dry, 78,
79, Pluck clean ; Pulle, 9.
PuJcynges farce), 58, Pulsona farce, 61,
(misprinted Pulsous), Pr. Poussin ;
chicken.
Pullayii, 67, Pullets.
Pured buttur, 103, Clarified butter.
Pygge y-farysd, 40 ; Pygge in sage,
59, 63, see Warner, p. 56 ; Pyggys,
25.
Pyk,"sJ., 106 ; Pyke, 16 ; Pykys, 26,
30. Pike (the fish), see Pike.
Pyke, vb.t., 10. Pick: see Pike.
Pyle, vh.t., 8. Peel.
Pylt, vh.t., 21. Put.
Pyn, sh., 7; Pynne, 11. Pin.
Pynade, 34, see Warner, p. 49,
''Pynade," F. of C, No. 51, "i>n-
nonade." Pyuenade in paste, 60,
possibly ought also to be Pyuenade.
The dish is named from the Pines,
or "Pynotys" in it: the other recipes
read "pynes."
Pynes, sh., 95, 97 ; Pynej, 24, Pynej
and clowys, 53 ; Pynys, 15, 16, 22,
75, 91, 94 ; in this last case the Douce
MS. reads " pepyr pynes," or whole
pepper, but all the examples may
not mean pepper, as the seeds of fir
pines seem to have been used.
Pynotys, 34 : ? Pine nuts or cones.
Pypis, see Pipes.
Pystelade, see Pasielade.
Quantite, sh., 5, 6. Quantity.
Quart, sh., 35; Quarte, 101.
Quart<;r, sh., 106 ; Quarteren of
ponder caneH, 101. Quart.
Quarter, sh., Fore q., 8 ; Quarterys,
6, 31, 49.
Quarter, vb.t., 18. Cut in quarters.
Quayle rested, 79, see Douce MS.,
Ko. 115, Napier, p. 61.
Quayle, vi.int., 27. Curdle. Fr.
cailler.
Quibibes, sh., 6, 37, 113; Quybibes,
19, 20, 21 ; Quybibej, 24, 46 ; Quy-
bibys, 15 ; Quybybis, 13. Cubebs.
Quince, see Quynces.
Quyk, rtr//'., 99. Quick; alive.
Quynade, 27, see " Connat,^'' in F. of
C, No. 18. So called from being
made of Quinces : compare Applade.
Quynces, 27, 51 ; Q. or Wardones in
paast, 97, 51, Quyncis, 51 ; Quyncys
in comfyte, 58, i.e., preserved Quinces ;
Charde-quynce, 12, 13 ; Chared
coneys, or chardwardon, 106 ;
Quynes bakyn, 69.
Quyschons, 40 : compare Cushion of
Bacon.
Quystis scune, 8, see Napier, p. 44,
" Quystis " : ? " stuue," not scune.
Cushats, wood-pigeons : A.S. cusceote.
Rabbit, see next, and Conyng.
Rabette rosted, 81, see Douce MS.,
No. 117, Napier, p. 64.
Raisins, see Rasonys.
Rales, 69. Rails ; Landrails.
Ransched, pp., 39. Rinsed.
Rape, 113, Rapeye, 30, 48, (Fish), see
Douce MS., No. 164, " Rapes," 'Sa-
PIER, p. 118, " Eape of Fisshe" ;
Rapes, 95, Rapeye, 16, (two Recipes),
28, 43 (Fruit), see F. of C, No. 83,
L.C.C., p. 16, Napier, p. 109, ''Rape,"
Warner, p. 49, "Rapee," and II.
No. 49, " Bapy " ; Rapeye of
Fleysshe, 25, see Warner, p. 45.
Rasinges, Rasons, 88. Shavings,
parings.
Rasonys, sb., 23 ; Raysonys, 30, 52,
of Coraunce, 14 ; Eaysounys, 51 ;
Eeysons of coraunce, 75 ; Potage of
Roysons, 30, Roysons of Corauns,
16 ; Roysouns Coraunce, 22 ; Roy-
sonys, 16, 22, 28, of coraunce, 13, 31,
of Corauns, 15, 29 ; Currants. Crete
Reysons, 97, G. Reysynges, 75, Gret
Roysonys, 47, Raisins, in modem
usage.
Rastons, 52, 98, see Douce MS.,
No. 63, " Rastomirs." " Raston : A
fashion of round, and high Tart,
GLOSSARY AND INDEX.
143
made of butter, egges, and cheese."
A. spells this " Eascons," and glosses
it as " rascoris," and the word might
be " Eastoiiiirs," above.
Ray boiled 103, see Douce MS., No.
145, ''Ri/gh huille"
Raynollef, 42 ; Raynollys, 3 ; see
Warner, p. 81, " Raynecles." '■^Rai/-
molles de blanc de chapon. The
brawne of a Capon, Raisins of the
Sunne, and maiTow shred all to-
gether, then made into little cakes or
leaues, and fryed with seame or Hogs
sewet, and serued vp with sugar
strewed on them." — Cotgr.
Red Wyne, 10, 26; E. Rosys, 24;
Eede Rose, 29, R. vyne, 112.
Eeke, fi.^.,29. Reek; heat over coals.
Remenaimt, sh., 12. Remnant.
Renge, sh., 38. Ring Strainer.
Renne, vh.inf., 11, 26, 44, Ronne,
pp. 44. Run.
Renneng, adj., 44; Rennyng, 6, 9, 15,
19; Rennynge,94. Running ; fluid.
Rennyn, vh.inf., 25. Run.
Rew, sb., 53. Row.
Rejge, sh., 11. The Ray: see Ray.
Ris, sh., 114; Rys, 22, see Napier,
p. 82, p. 108, L.C.C., p. 16 ; Rys
mollies, 113, see Warner, p. 46 ;
Potage of ris, 114, see Warner, p.
46 ; Rys MoLeyn), 59 ; Warner, pp.
62, 74, has also " Rys Licmbarde " ;
Rys, 12, 14 ; Flowrc of rys, 13.
Risschewes, de frute, 97, Risshewes,
93 (Fruit), Ryschewys in lente, 43,
(Fruit and Fish), R. close et Fryej,
45, R. close, 112, (Fruit), see Douce
MS., No. 88, F. of C, No. 182 ; Rissh-
shewes, 98 ; Risshewes de Mary,
85, Ryschewys of marow, 44, see
Douce MS., No. 87 ; L.C.G., p. 39,
Warner, p. 65 (Flesh). Now Ris-
sole : see Cotg., " Rissolle : A lewes
eare ; or Mushrome thats fashioned
likeaDemie-circle, and grows cleaning
to trees ; also, a small and delicate
minced Pie, made of that fashion."
Roche, sh., 20, Breme or Roche boiled,
102, see Douce MS., No. 138 ; Rochys,
21. Roach.
Roddys ende, 52. Rod's end.
RoUe, Cruste, 46.
Roppis, sh., 39. Ropes; guts. See
Holme, II. vii. 132, " Sheeps Belly,
or Intrals,the puddings called strings,
or Rope."
Rose, Rede, 29 ; Red Rosys, 24,
Roseye, 24. So called from being
made of Roses ; see Warner, II,
No. 41, and No. 47, F. of C, No. 52:
Warner, No. 47, has no roses in it.
Roste, vh.t., 12, 14, Roste him on a
gredire, 103. Roast.
Rosty, vb.int., 15. Roast.
Rove of the mouthe, 78. Roof.
Rowys, 114. Roe of fish.
Ruchet, 60, see Napier, p. 74,
'''•Gurnard or Rochet.'''' Comp. Fr.
Rochau. Rock-Fish, and see Florid,
'•'•Roccate, the Cook-fish, or Sea-
thrush, "
Ruschewys, 45, see Risschewes.
Ryal, adj., 40 ; Ryalle, 21, 22 ;
Ryaly, 2, Ryally, 17. Royal : Roy-
ally. The Cookeries also say " fit
for a lord " ; in same sense.
Rybbys, sh., 6, 8, 10, 26. Ribs.
Ryght, adv., 5; Ryth wyl, 20,
Rythte smal, 37 ; Ryjt fatte, 35,
Ryjth smal, 46 ; Ryjth, 6, 8.
Rynsche, vh.t., 24, Rinse; splash,
Ryjt, see Ryght.
Saake, Bruette, 27, Sake, 2 ; see
Warner, p. 78, '■^Browet seeke."
Sad or flatte, 92. Douce MS., and.
Saf, vh.t., 39. Save.
Saferon, sh., 70 ; Saferouil, 43 ;
Safron, 5, 9 ; Safrou?i, 6, 10, 13, 15,
26 ; Sapheron, 70. Safiron.
Saffron, see Saferon.
Safroun,t'5.i5., 32, 49. Saffron.
Salmon fressli boiled, 102, see Douce
MS., No. 132 ; Samofi roste in
Sauce, 102, see Douce MS., No. 169,
Napier, p. 97 : Salmond, 102 ;
Samond, 100 ; Samoun, 16.
Salome, Capoun in, 33 ; Salomene, 21 ;
Soupes of Salomere, 35.
Salt, vh.t., 32, 41.
Samaca, 59, Frutoure Samata, 62 ;
see Napier, p. 45, '■^ Samartard."
144
FIFTEENTH CENTURY COOKERY BOOKS.
The first example should be Samata.
The Fritter is made of Flour, Curds,
Eggs, Cream, and Grease, aud is
served with sugar on it.
Sardeyne^, 24.
Sareson, Bruette, 19 ; Saug saraser,
113, Sauke Sarsoun, 30. Fr. Sarra-
siiie ; Saracen.
Sauces ; Sauce alepeuere, 108, Sauce
oylepeuer, 77, see Napier, p. 77,
">S. a//>er,"DouceMS.,No. 94,"*S'«M?<ce
alpeuere " ; Sauce camelyne, 109,
Sauce gamelyne, 77, see Douce MS.,
No. 92, '' Sauuce camely7i" Napier,
p. 48, '■'■Sauce c. for quaylle" F. of
C, No. 144, '■'■ Smise camelyne"
L.C.C., p. 30 ; Sauce Galentyne, 77,
108, see Douce MS., No. 98, Napier,
p. 77, F. of C, No. 138, L.C.C., p. 30,
Warner, p. 64 ; Sauce gauncile,
110, Sauce sermstele, 77, (called
" S. gav.ncell" in Douce MS., No. 93),
see L.C.C., p. 29, Warner, p. 65,
" Gaunsell for gese " (see Gauncely) ;
Sauce gynger, 77, Sauce gingyuer,
109, see Douce MS., No. 96,
Napier, p. 77, F. of C, No. 139,
Warner, p. 64, L.C.C., p. 52 ;
Sauce for a gos, 109 ; Sauce newe
for malardis, 110, see L.C.C., p. 27,
and Black sauce, below ; Sauce for
peiouHS, 109 ; Sauce percely, 110 ;
Sauce rous, 109, Fr. jRo2(sse,
ruddy ; Saug saraser, 113 ; Sauke
Sarsoun, 30, see F. of C, No. 84,
" Sawse Sarzyne" or Saracen ; Sauce
sermstele, see S. gauncile ; Sauce
Sorell, 77, Surelle, 110, Fr. Surelle,
Sorrel ; Sauce for shulder of moton,
110 ; Sauce for stokefysshe (two
Recipes), 109 ; Sauce Verte, 77,
110, Green Sauce, see Douce MS.,
No. 95, Napier, p. 77, F. of C, No.
140, Warner, p. 64; Black sauce
for Capo^ms y-rostyde, 110, see
F. of C, No. 137, AVarner, p. 64,
on which page is "Black Sauce for
Mallai'd" (for which also see F. of C,
No. 141); White sauce for capons
y-sode, 110, see F. of C, No. 136,
L.C.C., p. 28, Warner, p. 64 : F. of
C. No. 30, has also ^'■Saivse madame."
See Pikkyl and Ptper, in Glossary.
Sauereye, sb., 18. Savory.
Sauge, 28, Sauoge, 41, compare
''Sawgeat," in F._ of C, No. 161 ;
Pigge or chikefl in Sauge, 72 ;
Sawge, 2, 6, 8, 10, 17, 20,. 28. The
herb Sage.
Sauke Sarsoun, 30, see Sauces.
Saimderys, si., 12, 15, 16, 21 ; Sawn-
derys, 8, 12, 13. Saunders.
Saused, pp., 72. Soused; salted.
Sawcere, sb., 22, 42. Saucer.
Sayn, vb.int., 33. Say.
Scalde, vb.t., S. with hey or strawe,
99, 100 ; Skalde, 18, 32. Scald.
Schake out, 109, Shake out.
Schale, vb.t., 13. Shell.
Schap, sb., 53. Shape.
Scharpe, adj., 38. Sharp.
Schene, vb.t., 23. Skin; shell: A.
reads Skene.
Schcpe, sb., 40. Sheep.
Schere, tZ».!;., 40 ; Shere, 11. Shear;
slice.
Schevres, sb., 40. Shivers ; thin
strips.
Schoche, vb.t., 101 ; Skoche, 101.
Scotch ; notch.
Schoppe, vb.t., 9. Chop.
Schorge, vb.int., 42. Scorch.
Schort & ]7ikke, 52.
Schouyl, sb., 53. Shovel.
Schrede, vb.t., 8, 10, 29; Screde, 30.
Shred.
Schrympe, sb., 42, Shrimp ; see
Shrympes.
Schul, vb., 30, Shall; Schuld, 19,
Should ; Schuldyst, 45, Shouldest.
Schulle, sb., 24, 42 ; Schullys, 23.
Shell. A. reads " schyllys."
Sculle, sb., 80 ; SkoH, 79. Scull.
Sefe, sb., 20 ; Seve, 32 ; Her syue,
Hair sieve, 113.
Self, adj., 19, 23; Seine, 32; Sylf,
14. Self ; same : compare Selfsame.
Senglere, Teste de, enarme), 57, Boars
head and tusks : Blanke singuler
leche, 69. Fr. Sanglier, Wild boar.
Serge, vb.t., 20, Sift: s^elt Sarge in A.
Serue forth (to table), 6, 10, etc. ;
Seruyst in, 6.
S^ruyce, sb., 34. Service.
GLOSSARY AND INDEX.
145
Sesyn, vh.t., 19 ; S. vp, 10, 12.
Season.
Sethe, vh.t., 6, 12; Sc>in, pp., 32;
Sith, 90 : Seth, vh.int, 99. Seethe.
Sethe iu Eecipe vj, p. 6, is sette
in A.
Sew, sh., 18; Colouryd S. -without
fyre, 20, see Napier, p. 38; Sew
trappe, 54, so called from the pans
or Trapes in which it is made. These
are solids. Sew lumbarde, 58. Sewe,
9, 17, 20, 99. Broth. Mayhew &
Skeat derive Sew from A.S. seaw,
bnt it is suspiciously like the French
Ciud, or Sine, see Cotgr. ; compare
"Harus in a sewe," L.C.C., p. 21,
Hares or Gonynges in seue, Warner,
p. 78, where it represents Ciu6. At
the same time Mr. Mayhew does not
think it possible. Cine, however, is
used for a liquid without onions,
upon page 49 : see Errata.
Scwet, s^., 41. Suet: see Suet.
Shrympes, 103. Shrimps.
Sirip, si., 12, 40 ; Sirippe, 15 ;
Siryppe p«r un pestelle, 40 ; Syrip,
11 ; Syi-ippe, 3, 15, 21, Peris in
syrippe, 87 ; Wardonys in syryp,
7 ; Syryppe, 13, 21. Syrup.
Sith, vh.t., 90. Seethe.
Sitting to, 107. Sticking.
Skalde, vh.t., 18, 32; Skaldyd, 24;
Skladdyd, 25. Scald : see Scaldo.
On p. 32, ?read "skalde he»i" [wit/i
hey].
Skaldyng hote, 17.
Skeme, vh.t., 7. Skim.
Sket, sh., 102. Scotch: Douce MS.
has sJcoch.
Skilfully thik, 101, Skylfully \\kke,
8, Eeasonably, nicely thick.
Skluce, sh., 25. Viscous compound.
SkoH, sh., 79. Skull.
Skore, vh.t., 25 ; Skoure, 45. Scour.
Skrape, vh.t., 18. Scrape.
Skym, vh.t., 22. Skim : see Skeme.
Skymer, sh., 44; Skymoure, 17, 54.
Skimmer.
Skyn, sh., 11 ; Skynne, 26; Skynnys,
26. Skin.
Slake, adj., 21 {Flake is printed
here). Slack ; lukewarm : warm
in A.
Sle, vh.t., 78, 79. Slay.
Slepyr, adj., 23. Slippery; greasy.
A. reads " sliper."
Smal, adj., 10; Smaller or gretter, 15.
Smoth, adj., 77. Smooth.
Smyte, vh.t., 6, 13. Smite; chop.
Snyte, 80 ; Snyte rest, 117 ; see
Douce MS., No. 120, L.C.C., p. 35,
" ^Yodcok, sny)t, andcurlue,'' Napier,
p. 65, '^Snyt rost " ; Snytys, 58.
Sode, adj., 42. Sodden.
Soft, adv., 22, Softe, 17, Softly;
SofFter and sofFtere, 17.
Soke, vh.t., S. out, 25. Soak out ;
let soak out.
Sokingly, adv., boile s., 72. Soak-
ingly ; thoroughly : still used thus.
Sole, boiled, rost, or fryed, 103, see
Douce MS._, No. 141 ; Napier, p. 71,
has "Sole in brase."
Soperys, sh., 46, 55. Suppers.
Soppes Dorre, 90, Soupes dorrees,
114, Soupes dorye, 11, S. dorroy,
11, see Douce MS., No. 51, F. of C,
No. 82, Warner, p. 46, L.C.C., p.
14, Napier, p. 107 ; Lyode Soppes,
11 ; S. Jamberlayne, 11, Soppes
pour Chamberleyne, 90, see Douce
MS., No. 52, " Soupes Chamberlain" ;
Oyle Soppys, 12, 96, see Douce MS.,
No. 1 58 ; Soupes of Salomere, 35 ;
see also Napier, p. 51, and F. of C,
No. 129, "Soupes in galentyne'''' \
Soppis, 1, 52. Cotgr. : " Soupe: A
sop, or peece of bread in broth : also
pottage, or broth (wherein there is
store of sops, or sippets)." Soup is
still served thus in France.
Sorcell rosted 79, see Douce MS. , No.
118, '■^ Sarcelle rost,'' Napier, p. 64 ;
Teal.
Sore Sengle, 25. This looks like
"Single Sore," compare " Jiissell
sengle,'' in Napier, p. 26 : see, how-
ever, Cotgr., " Soringue : Eele sauce
made of fried Onions, and toas-bread
steeped in Pease broth, then strayned
with wine, vinegar. Cinnamon, Ginger,
and other spices, all put into a pot
10
146
FIFTEENTH CENTURY COOKERY BOOKS.
with the Eeles cut into peeces, and
(after a Httle seasoning with saffron
and salt) throughly boy led." . Elys
in Sorre, 89, see Douce MS., No. 25.
The Fr. sore means reeked or made
red, as the saft'ron would do. Com-
pare Blandesore.
Sotelte, si., 57, 58, 59, 60, 61, 62,
63, 67, 68, 69. Subtlety, or device
to deck the Table : see Forewords.
Sothe, pp., 37, 46; So>in, 6, 46,
Sothyn, 7, 9, II. Sod; sodden.
Soundes, sh., 96 ; Soundys, 26. Cod
Sounds, or swimming bladders.
Soups, see Soppes.
Sowsyd, adj., 12. Soused; pickled.
Spaulde de Motoun, 59, Spawdys de
Motoun, 63. Spaud ; shoulder.
Spaune, sJ., 14, Spawne, 90. Spawn
Spete, sh., 8, 15, 38, Spate of haselle
39. Spit.
Spete, vh.t., 38 ; ben spetid, 38. Spit
put on spit.
Spicere, sb., 113; Spicme, 113
Spicerye, 30 ; Spycery, 19, 28, 35.
Splat, adj., 101. Split.
Splat, vh.t., 105; Splatte, 104. Split.
Splentes, sh., 73. Splints.
Spone, sh., 41. Spoon.
Sprynge, vh.t., 31. Springe; sprinkle.
Spycis, 28. Spices.
Spyneye, 20, see Waenek, II. jS^o. 46,
F. of C, No. 57 : so named
from O.Fr. Espine, Hawthorn. See
IIaw\orn.
Stampe, vh.t.,&, 1, 16,38,77. Stamp ;
grind.
Stekys of venson) or bef, 40.
Stept, 77, Steeped.
Ster, vh.t., 46; Stere, 8, 9, 14, 26;
Sture, 26 ; Styre, 23. Stir. A.
reads "styue" (stew), in Recipe xiiij,
l>age 8.
Stipe, 1 6 : see readings at end of
Forewords.
Stockfish, see next.
StokfissR, 89, S. in sauce, 100, see
Douce MS., No. 31 ; Stokfysshe, 10 ;
Stokkefysshe, 26. Stockfish. See
CoTGR. : '■'■Merlus, ou Meriuz : A
Mellwell, or Keeling, a kind of small
Cod, whereof stockfish is made."
Modern French Merhiehe, Haddock.
Stockfish seems to have been made
of all sorts of Cod, and even of
Porpoise.
Stonde, i-^>.«?«i{., 88, 109. Stand; be
stift:
Stonding, adj., 95 ; Stoudyng, 16,
95 ; Stondynge, 16, 109. Standing ;
stiff".
Storgeoun, sh., 13 ; Storieoun, 57 ;
Storion in brothe, 13 ; see Shirgeon.
Straw, vh.t., 23; S. on, 15 ; Straws
Canel a-boue, 16. Strew.
Strawberye, 29 ; Strawberys, 29 ;
Stawberye, 2 ; Streberies, 75.
Strayne, vh.t., 6, 8, 11. Strain
through strainer.
Straynour, sh., 6, 11 ; Straynoure,
6, 10, 11, 41 ; Straynourys ende, 44 ;
Strayno'nT, 5, 6 ; Straynowre, 5, 10 ;
Strainwoure, 16. Strainex*.
Strek, vh.t., 95. Strike.
Strype, vh.t., 27. Strip.
Stew, see Sttved.
Stuff, Stuffe, «(//■., 71. Stiff.
Stuffe, vh.t., 32, 40, 41 ; Stuffyst,
40. Stuff" with forcemeat.
Stuffur, sh., 76. Stuff for stuffing.
Sture, see Stere.
Sturgeon boiled, 104, see Warner, p.
47, Napier, p. 71 ; Sturgeon buille
ou turbutt, 117 ; Storion in brothe,
13, Sturgeon in broth, 104, see
Douce MS., No. 80 ; Sturgeon pour
porpeys, 105, see Douce MS., No.
181, '■'■Sturgeon ou purpays ou, turhut
furnie)," Napier, p. 53, '■'■ Porpas,
sturgion, or turlmt" ; Storioun leche,
37.
Sturmye, 26.
Stwed Beef, 72, see Douce MS., No.
3 ; Stwed Mutton, 72 ; Capons
Stwed, 72 ; Partrich stwed, 78,
Pertrich stewyde, 9 ; Smale Birdys
y-stwyde, 9. Stewed.
Styke, vh.t., 31. Stick.
Styre, see Stere.
Sucking Pig, see Porcelle.
Suet, sh., 76; Svette, 115; Swet,
40; Swette, 40 ; Sewet, 41.
Sugre, sh., 11, Whyte s., 7, Blake s.,
7, Whyte o^er blake, 51 ; S. of AU-
GLOSSARY AMI) INDEX.
147
saiinder, 39, Alysaundre, 50, trova
Alexandria ; S. of Siprys, 16, Sugar
of Cii>ris, 95, from Cyprus ; Sugre in
coiifyte, 32, ? comfits, A. " Sugre of
confitens " ; Sugre water, 7 ; Sugo?<r
water, 85, Sugur water, 91 ; Sugur,
85, White s. or blak, 73. Murray's
Diet, gives Black Sugar as Liquorice,
but ? unrefined sugar.
Suradele, adv., 21, 49. Somedeal ;
somewhat.
Suththe, adv., 112, 113. Afterward.
Swan rested, 78, see Douce MS., No.
106, " Cignet roste.'"
Sware, adj., 36, Square : see also
L.C.C., p. 45.
Swenge, vh.t., 40, 55. Swing;
mix.
Swerdo, si., 6, 14. Sward; rind.
Sweteblanche, 112.
Swyne, sh., 8, 70; Swynys grace,
41. Swine ; pig.
Swythe, adv., 39. Quickly.
Syfte, vh.t., 38. Sift.
Sylf, see Self.
Synamouu), sh., 34. Cinnamon.
Synewes, sh., 53 ; Syneys, 37 ; jynes,
37. Sinews.
Syngnettys, 57. Cignets.
Syrip, sh., 11 ; Syrippe, 15, 21 ;
"Wardonys in syryp, 7. See Sirip.
Syrup, see Sirip, Syrip.
Syue, sh., 113. Sieve.
Syjth, sh., 32. Sight ; quantity.
Take, pp., 52.
Talbottys, 19. See Wabner, TI.,
No. 9, " Haris in tcdbotat/s,'^ F. of C,
No. 23, "Hares in talbotes.''''
Talow, sh., 39; Talour, 39. Tallow;
fat.
Tannye, 26. Compare Fr. '■'■ Tanne,
Tawnie." — Cotgr. The dish is of
that coloiu".
Tansey, 86, Tansye, 45, see Douce
MS., No. 176, L.C.C., p. 50, "■Tansy
cake.''^ So called from the Tansy
in it.
Tart de Fruyte, 98, see Douce MS.,
No. 101 ; Tartes of Frute in lente,
48 ; Tartus, 75 (Cheese), Tartes de
chare, 47, 52, Tartus of Flesh, 74,
see Douce MS., No. 45, " Tartes de
chare,''' Napier, p. 52, F. of C, No.
168, " Tartes of Flesh " ; Tartes of
Fysche, 47, see F. of C, No. 170,
Warner, p. 48, " Tartys of Fysvh owt
of Lente" ; Graunt tartez, 58, Grete
pyes, 76.
Tauorsay, 114.
Taylej, 27, Taylys, 2, Taylours, 94,
Tayloures, 15, Taylowres, 1 ; see
Douce MS., No. 104. See Cotgr.,
" Taillis : A Hachee ; or made dish of
Creuises, the flesh of Capons, Chickens,
or Veale, bread, wine, salt, veriuyce,
and spices ; also a kind of gellie," as
the dish is here.
Taylid Datys, 55. Cut Dates.
Temper, vh.t., 10, 19, 20; Tempore,
9, 11 ; Temperyd, 12, 20. Mix.
Tenche in bruette, 23, ; T. in cyueye,
23, see F. of C, No. 120, Napier, p.
80 ; T. in Sawce, 23, see Napier,
p. 117, L.C.C., p. 25, ''Tenche in
graue " ; Tenche in brase, 105, see
Napier, p. 71, Warxer, p. SQ, Douce
MS., No. 150 ; Another diting of a
tenche, 105 ; Teuchys, 26, 30.
Tendure, adj., 105. Tender.
Tese, vh.t., 10, y^iih a pyn, 21, 43,
114. Tease ; shred small.
Tesid, adj., 89 ; Tesyd, 22. Teased;
shred small.
Teste de cure, 112.
pan, adv., 6, 7; Jeanne, 6, 7, 10, 24;
>enne, 9, 10, 24. Then.
pe, pron., 6. Thee.
per-an, 29, Thereon; J^er-yn, 18, 20,
47, j^er-ynne, 7 ; J^er-on, 6, 11, 20, 29 ;
>er-to, 6, 18, 29 ; Therue-owt, 36,
tliroughout ; jjer-vppe, 30, 49, There-
on ; J;'er-vppe-on, 18, 49, Upon it ;
})er-wtt/i, 29.
pes, adj., 34. These.
They, art.. The, 7 : see IS'ote 3.
Thikke, vh.int., 91. Thicken.
pinne, adj., 12; J'ynne, 109. Thin.
pombe, sh., 21. Thumb.
porgh, prep., 101 ; \ox\\, 5, 6, 9, 22 ;
148
FIFTEENTH CENTURY COOKERY BOOKS.
>orwe, 12, 22, 47 ; jjurgh, 108, 109 ;
]7urwe, 108 ; ]7ur5, 109. Through,
powsand, adj., 43. This is a curious
mistake ou the part of the transcriber
and should be " a dozen " : he took
the " dd.," as Douce MS. has it, for
twice five hundred. See "dd." on
page 67.
prifti Mylke of Almaundys, 31,
>rifty M., 56 ; >iyfty, 34. Not too
strong.
Thrawe, vl.t., 101. ThroTV.
pridde, adj., 49; Thrudde, 113;
>ryd, 49 ; Jrydde, 30, 50. Third.
Throte-boH, sh., 79, Adam's Apple ;
top of windpipe,
pro we jjorw straynour, 8.
pryis, adv., 11. Thrice,
pwerte, adv., 31. Thwart; athwart.
'£o,adv.,e>,\\,22. Too. In Recipe xj,
p. 7, A. reads "do hem to-gedir,"
and " to " has the same meaning :
dele note 7.
To, adj., 7, 14, 21. Two.
To-geder, adv., 38, 40 ; To-gedere,
7, 21 ; To-gederys, 5, 13, 38, 55.
Together.
Tolle, vh.t., 40. See Toyle.
Toste, vb.t., 11, 30. Toast.
Tostes, sh., 12. Toasts.
Tow, adj., 49. Tough.
Towres, 46.
Toyle, vh.t., 16, 24, 54; Tolle, 40.
Rub : Twille in Douce MS. : see
Trull.
To^L'niit, prep., 112. Against; in.
Trappe, Sew, 54. Compare Trape,
pan or dish : the Pudding, a kind
of Yorkshire, is made in two pans.
Trayne rest, 97, 60 ; see Douce MS.,
No. 157 ; Treyne, 7. Train : so
called from its length.
Tre, sh., RoH of tre, i.e. wood, 92.
See Treen.
Treen, adj., 13; T. dyssche, 53;
T. boUe, 16. Wooden ; spelt "Treyi]) "
in Douce MS.
Trenchours, Trenchourys, 41. Tren-
chers ; slices. Fr. Trencheoir, CoTGR.
Tripe de Mutton, 82, Trype de
Motoun, 7, see Douce MS., No. 4 ;
T. of Turbut or of Codelynge, 18,
T. de Turbut, 106, see Douce MS.,
No. 170.
Troundej, sh., 42. Round slice;
compare Trundle, Halliwell.
Troute, boyled, 102, see Douce MS.,
No. 133, Napier, p. 69; Troutys,20;
Trowtys, 21.
TruH, vb.t., 76, 95. Troll, trowl;
twist : Douce MS. Tidlle.
Trusse, vh.t., for roasting, 81.
Txje,vh.t.,^2; Tryid.jyjs., 27. Try;
pick, pull. Fr. Trier.
Tryude, pp., 74. This seems to mean
broken up, or rubbed up in the
sugar : but Reci[)e xx, page 51, reads
"y-tryid jolkys," i.e., separated from
the white.
Turbot. Turbut, 16, 18; T. boyled,
105, see Napier, p. 73 ; T. roste
ensauce, 106, see Douce MS., No.
168, Napier, p. 96 ; Tripe of Turbut,
see Tripe.
Twyis, adv., 11. Twice.
Tylle, adv., 12. Till.
Tyne, sh., 49, 50 ; Tynez of batter,
49. Compare Tine of a fork ; spike.
Vanne, vh.t., 70. Fan.
Veal, see Vele.
Vele, kede, or henne in Bokenade, 13,
Autre Vele en bokenade, 13, see F.
of C, No. 118 ; Vele rested, 81, see
Douce MS., No. 123 ; Piper for feel
and for venysoun, 110.
Venegre, sh., 7, 10 ; Vynegre, 8, 10,
72, 109; Wiuegre, 110. Vinegar.
Venison, see next.
Venson) or bef, Stekys of, 40 ; Veny-
son -with Furmenty, 6, Furmenty
with v., 70, see Douce MS., No. 180 ;
V. in Broth, 10, 70, 63, see Douce
MS., No. 38 ; Nombles, or Nomblys
of v., 70, 10, see Douce MS., No.
39, F. of C, No. 54, Warner, p. 53,
and II. No. 12 ; V. y-bake, 51, 73,
see Douce MS., No. 40 ; Venysoun,
1, 10, 49, V. rested, 81, see Douce
MS., No. 124, Napier, p. 66 ; Veny-
soun Roste, 64, has " in syrup " added
to it, in A.
Verge sauce, 102, 104, Vert Sauce.
GLOSSARY AND INDEX.
149
Yergeous, sh., 72; Verious, 7, 8, 9;
109; Veriows, 13; Vertious, 115,
Veryous, 18, 20. " Verjuice is the
juice of Crabs, or sour apples" ;
Holme, III. iii. 85.
Yergyussauce, 103, 104. Yerjuice-
sauce.
Yernage, si., 22 ; Yernage pimej, 28.
" Vernaccia, a kiude of strong wine
like malmesie or muskadine, or
bastard wine;" Florio, 1598. The
1659 ed. says, " A kind of w^iuter-
wine." Compare It. Vernaccio, a
severe winter : seeMAYHEW & Skeat.
Yesselle, sh., 17, 20; WesseH, 91.
Yessel ; Fr. Vaisselle.
Viaundbnise, a Potage, 67 ; Viauncl
Ryal, bl ; Viaimt Ardant (probably
brought in with flaming spirits), 61 ;
Vyaund de cyprys bastarde, 21,
Vyaund de ciprys Ryalle, 21, Vy-
aunde de cyprys in lente, 28, see
l^APiEK, p. 102, F. of C, Nos. 97, 98,
Warner, pp. 58, 76, L.C.C., p. 8 ;
Vyande Ryalle, 32, see F. of C, No.
98, Warner, p. 76 ; Vyand leche,
36, 37, 38, see Napier, p. 41, " Cold
leshe viand " j Vyaunde Furnej sanj
noum, de chare, (two Recipes), 49;
Vyand Goderygge, 63 ; Vyand Mot-
legh, 63. Fr. Viande, Meat.
Yinegar, see Venegre.
Umbles, see Noinlles.
Ynce, si., 107; Ynees, 106. Ounce.
Ynnetli, adv., 84, 85; YnneJ7e, 38,
43, 44 ; Scarcely.
Ynderneili, prep., 105 ; Ynder-nethe,
7. Underneath.
Yn-puUud, 99, TJnshred.
Yntrusse, vl.t., 41. Entruss on spit.
VotrelU), 69, is probably the Dish
mentioned in Napier, p. 44, as
" Votose " ; the liquid II would give
VotreU'S, and possibly Votews ; after
Mortrews. Votose is made up of
Gobbets of Marrow, cut Dates, sugar,
powdered Ginger, Saftron, Salt, which
is put between leaves of paste, closed,
baked, and then cut in pieces two
inches square : it is also called
Votese.
Urchins, see Yrchons.
Yyn, si., 104; Yynncs, 106, Fin.
Vyolet, sh., 5, 29 ; Vyolette, 23, 29.
Violet.
Waffres, 39 ; Waffrys, 39, 63. Wafers.
Walkys in bruette, 23 ; Walkys, 60 ;
Welkes boyled, 106, see Douce MS.,
No. 164, Napier, p. 74 ; Wylkys, 60.
Walnotys, 109. Walnuts.
War, adj., 38. Ware : avrare.
Wardons, 87, Wardones, 106; War-
donys in Syryp, 7, see Warner,
p. 72 ; Quyncis or Wardouns in
past, 51 ; Charde warden, 12 ; Chare
de Wardone, 88. Warden Pears.
"A Warden is like a Quince, but
brown and spotted ; of them there
are several sorts."— Holme, Armory,
II. iii. 47.
Ware, vh.mt., 42.
AVarme hot, 8.
Wiishe, vi.^., 5; WaPsche,5; Wasshe,
10 ; Waysshe, 25 ; Whas, 112 ; Whess,
112,114; Wasshen, pp. ,84: ; Wasshem,
18, 20, 23, Wash 'em.
Wast, lb., 25. Waste.
Wastel, si., 22; Wastel bred, 112,
Wastilbrede, 28, Wastylljrede, 28,
Wastel bread : bread made of fine
flour: Angio-Fr. Wasiel, Oastel, Fr.
Gasteaii, Gdtean.
Water, si., 13; Watere, 42; Watre,
109.
AVatteryd, «rf/.,26. Watered; soaked,
to get the salt out.
W^ay, si., 73. Whey.
Wesing, si., 80; Wesyng, 116, 117.
Weasaud.
WesseH, si., 91. Yessel.
Wete, si., 105. Wheat.
AVete,f5.!!., 11,48, 105; r/^'.,48. Wet.
Wexe, vlAnt., 8, 17, W. hard, 35,
Wexyth, 35. Wax ; grow.
Whan, conj., 18. When.
Wheder, adj., 33, Whether ; which-
ever.
Whele, conj., 23. While.
Whelks, see Walkys.
Whete, s^., 6, 15; Wete, 105. Wheat.
Whe)7er-ener, 131. Whither ever,
Wherever.
150
FIFTEENTH CENTURY COOKERY BOOKS.
"Whetyn floui-e, 33. Wheaten flour.
Whey, sb., 56 ; Way, 73.
White of egges, 74, 75 ; Whyte
Mortrewes, 19, 28 (Pork), see Kapier,
p. 106, Warner, p. 62, L.C.C., p. 13,
F. of C, No. 46 ; W. pesyn in
grauey, 33 ; Whyte of eyroun, 11,
14, W. of lekys, 14, W. brede, 11, 30,
W. sugre, 7, 8. For White Sauces,
see Sauces: see also Wi/n.
Whyle, A gret, 26, A long time ; A
good whylys, 42.
Wine, see IVyn.
With-owte, 48 ; With-jnne & w^t7^-
owte, 47.
Wodecok, 80, see Douce MS , No.
121, Napier, p. 64, " W. rost," L.C.C.,
p. 35, " ir. sn7/}t, and Curlue.'"
Woldyst, 20, Wouldest.
Wole, vh.int., 31 ; Wolle, 26; Wolt,
33. Will, Wilt.
Wollen, adj., 32. Woollen.
Wombe, sb., 39, of fish. Belly ; 38,
39, of sheep. Maw, stomach ; Wombe
side vpward, 131.
Wort, sb., 107, Unfermented beer.
Wortes de pesoun, Lange, 5, Longe
W. de Pesone, 89 (Pease\ see Douce
MS., No. 2 ; Lange Wortys de
chare, 5, see Douce MS., No. 1 ;
Whyte wortes, 6 ; Hare in Wortes,
69 ; Buttered Wortes, 69, see
Napier, p. 84, see also Napier,
p. 82, " Wortis."
Wryng, ih.t., 29 ; Wryng )>orw
straynoure, or cloj^e, 22, 28. Wring.
Wyl, adv., 6, 7, 11, 20, 26; Wylle,
26. Well.
Wylkys, 60. Whelks.
Wyn, sb., 20, Rede wyn, 20 ; Wyne,
7, 10, 20, Red wyne, 10, 26, Wyne
Crete (of Crete), 48, Swete Wyne, 22,
35, Whyte Wyne, 15, 35, Rochelle
Wyne, 15. Wine.
Wyth,i?re^.,13,With;Wyth-owte,12.
Y-bake, 51, T-baken, 54, Baked;
Y-blaunchyd, 31, Blanched ; Y-
bontyd, 38, Bunted, sifted ; Y-bounde
Wit/i Floure of Rys, 39, Made still' ;
Y-boylid, 10, 18, Y-boylyd, 6; Y-
braid, 48, Pounded ; Y-broyhd, 47 ;
Y-choppid, 33, 46 ; Y-chowchyd, 26,
Y-couched, laid ; Y-clepid, 43 ; Y-
closyd,48, Closed (of a pie) ; Y-corven,
23, Cut ; Y-coryd, 46, Cored ; Y-cutte,
51 ; Y-dicyd, 22, Cut into dice ; Y-
draw, 6, 9, 10, 11, 15, 33, Y-drawe, 26,
Drawn through strainer, see the verb
Draw ; Y-dressid, 8, 11, Dressed for
table ; Y-farsyd, 40, Stufied ; Y-
fastenyd, 50 ; Y-gratyd, 15, 19 ; Y-
grounde, 13, 18, 23, 110 ; Y-hackyd,
55 ; Y-harded, 99, Y-hardid, 52, Har-
dened ; Y-heled, 112, Y-helid, 40,
Y-helyd, 54, Covered ; Y-hole, 22,
this may be uncut, with the stones
in ; possibly sX-i«»e(^, Hulled ; A. also
reads thus : Y-kremyd, 40, Crimmed,
crumbled ; Y-kyt, 55, Cut ; Y-leched,
86, Y-lechyd, 35, Leched, cut in
strips ; Y-like, 20, Alike ; Y-mad, 6,
12, 51, made; Y-makyd, 49, Made ;
Y-mellid, 55, Y-mellyd, 28, 55,
Mingled ; Y-mengyd, 38, Menged,
Mixed ; Y-mynced, 6, 14, 18, Y-myn-
syd, 13, Minced; Y-opened, 114;
Y-pede. 29, ? Y-pared, pared (A. also
reads thus); Y-pekid, 41, Y-pikyd,
37, Picked ; Y-peyntid, 29, Painted ;
Y-pileyd, 37, Peeled; Y-rollyd, 48,
Rolled ; Y-rosted, 106, 114, Y-rostyd,
23, 38, Roasted; Y-.schred, 49, Y-
schredyd, 29. Y-scredde, 40, Shred-
ded ; Y-Skaldyd, 22, Scalded; Y-
smete, 55, Smitten, chopped ; Y-
sode, 19, Y-sothe, 23, 37, 55, Sodden,
boiled ; Y-stekyd, 52, Y-stykyd, 35,
Stuck ; Y-strainyd, 17, Y-straynid,
55, Strained through sti'ainer ; Y-
stwyde, 9, stewed ; Y-sweugyd, 25,
Y-swonge, 35, 38, Swung, shaken,
mixed ; Y-take, 88, Taken ; Y-tallyd,
27, Y-tayhd, 27, 33, Cut, Fr. Tailler;
Y-temperyd, 7, 17, 28, Mixed ; Y-
tryid, 11, 15, 36, 51, 52, Picked,
separated, the last example appa-
rently meaning " strained through
strainer;" Y-wasche, 7, Y-wasshe, 2.3,
1 14, Washed ; Y- watery d, 43, Soaked ;
Y-wet, 102, 106, Y-wette, 52, Wet,
steeped ; Y-wreten, 21, Written ;
Y-wronge oute, 84, 91, Wrung
out.
GLOSSARY AND INDEX.
151
Teest, 96, Yeast.
Y-fere, 18, Together.
Y-liche moclie, 70, A like much, or
quantity.
Ynouh, adv., 75 ; Y-now, 5, 6, 8 ;
Ynowe, 19, 35. Enough.
Yrchons, 3; Yrchouns, 38, 61, 62.
Urchins ; hedgehogs. See Warner,
p. 66, " U)-c/ioni/s." So called from
being made bristly with Almonds.
Yren, sb., 93. Iron.
Ys, 17, Is.
Yt, 15, 17, 35. It.
^elow, adj., 20, 30. Yellow.
^ere, sb., 15, 29, 47. Year.
^est, sb., 10, 44. Yeast.
^et, pron., 31. It.
3if, vb.t., 22, 29, 112. Give.
]if, co»J., 7, 9, 10, 11, 12, 30, 47. If.
]olkes of egges, 109 ; ^olkys, 8, 9,
11, 12, 19, 29. Yolks.
^ong, adj., 54; ^onge, 31. Young.
^ynes, sh., 37. Sinews.
STEPHEN AUSTIN AND SONS, PRINTERS, HERTFORD.
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