LIBER CURE COCORUM

Copied and Edited from the Sloane MS. 1986

by

Richard Morris
Author of "The Etymology of local Names",
Member of the Philological Society

Published for the Philological Society
by
A. Asher & Co., Berlin
1862

Liber cure Cocorum

A Modern English Translation with Notes,

Based on Richard Morris' transcription of 1862.

by Cindy Renfrow

{ Morris' printed transcription was transcribed by David Tallan, david.tallan@mbs.gov.on.ca. It was proofread by Cindy Renfrow, and additional markup was done by Greg Lindahl. The thorn character is represend by "Þ" and "þ"; this character is incorrectly rendered by some Macintosh web browsers. The yough character is represented by "3". Comments by David Tallan and Cindy Renfrow are enclosed by {} curly brackets. }

The following curious poem on Cookery is now first printed from a transcript of the Sloane MS. 1986, where it occurs as an appendix to the "Boke of Curtasye"1. It is written in a Northern dialect of the XVth century, probably not much earlier than the time of Henry VI. The author of the poem furnishes us with an appropriate English title in the opening of the work, where he speaks of his subjects as "The Sly3tes of Cure", or, as expressed in more modern English, "The Art of Cookery".

Though the poem professes to be somewhat comprehensive, and treats of a great variety of dishes under the titles of Potages, broths, roasted meats, baked meats, sauces and 'petecure', it is still far from containing an account of all the ancient dishes, upon the preparation of which the cooks of old prided themselves so much, as may be seen upon comparing this poem with the tracts upon Old English Cookery contained in Warner's 'Antiquitates Culinariae' and in the 'Collection of Ordinances and Regulations for the government of the Royal Household'.2

Some knowledge of the composition of these dishes is rendered necessary by the constant allusions to them in our early English Metrical Romances, which give the poem an Archaeological as well as Philological value.

PREFACE

From internal evidence it would seem that the author of this poem was a native of North-West Lancashire, for we find the same pecularities which have been pointed out by Mr. Robson in the Romances edited by him for the Camden Society, viz. the plurals of Nouns in -us and passive participles in -ud, or -ut, to which may be added the forms schyn, schun (= shall) and wyn, wynn, (will) which I have not met with elsewhere.

The usual Northumbrian grammatical forms occur, as tas for takes; tone and tother for that one and that other; -s as the ending of all the persons (Singular and Plural) in the Present Tense Indic. Mood, and as the sign of the 2nd Person, Imperative Mood; and -and as the termination of the Present Participle.

For all words enclosed in brackets I alone am responsible. No alteration has been made in the text of the MS. without some acknowlegement in a foot-note.

July 31, 1862

R.M.

This translation is based on Liber cure Cocorum, as copied and edited from the Sloane MS. 1986 by Richard Morris, author of "The Etymology of Local Names", member of the Philological Society. Published for the Philological Society by A. Asher & Co., Berlin. 1862. This translation is intended to be read in conjuction with Morris' work, and has left uncorrected many of the errors found in that work. A printable facsimile copy of Morris' text may be found at http://www.pbm.com/~lindahl/lcc/

This translation is copyright 2002, Cindy Renfrow. You may use this digitized translation for non-commercial and scholarly purposes only without further permissions, provided that this header is included and proper citation is given.

Introduction
Table of Contents
Glossary
Bibliography
Notes

Introduction

This portion of Sloane MS. 1986, transcribed for us by Richard Morris in Liber cure Cocorum (1862), is a cookery book in verse, written in a Northern English dialect circa 1420 - 1440. While not original or important as a cookery manuscript, in the sense that the recipes may be found in other contemporary collections (such as Thomas Austin's Two Fifteenth Century Cookery Books, the Forme of Cury, and A Noble Boke Off Cookry), the use of dialect and verse make this work quite interesting. LCC is frequently cited as an early source, and often the only source, of many obscure words and dialectical spellings in such reference works as the Oxford English Dictionary and The Electronic Middle English Dictionary.

Why did the author trouble to rhyme a cookery book? Did he intend his verses to be a mnemonic aid, since verse is more easily learned than prose? If so, then the intended reader must have been a professional cook with prior experience in preparing the basic recipes, for in many cases our author has sacrificed the length and clarity of his cookery instructions in order to force a rhyme. Similarly, necessary steps or ingredients are omitted and many quaint, meaningless phrases are added, making this work quite difficult to use alone as a cookbook.

In translating this work into modern English, I have attempted to remain as true to Morris' transcription as possible. Sadly, due to changes in pronunciation and spelling over time, it has not been possible to clearly express the meaning of the piece and maintain the original rhyme scheme and meter. (For example, "then" rhymes with "bren", but since "bren" has changed to "burn", the rhyme is lost.) The line breaks, punctuation, and (for the most part) capitalization given here follow Morris' transcription, but the word order within each line may have been altered for the sake of clarity. Thorn has been rendered [th]. Yogh has been rendered [3]. Except where noted, all other words found in brackets have been added by me.

This translation is intended to be read in conjuction with Morris' work. Therefore the page numbers given in this electronic edition refer to those in Morris' transcription. I have included these so that you may more easily compare this text with his. I have also added the folio numbers of the original manuscript in brackets, to facilitate reference to it. A brief glossary is appended; additional glossary terms may be found at http://www.thousandeggs.com/glossary.html. Morris' glossary is available at http://www.pbm.com/~lindahl/lcc/. If all goes as planned, a transcription of Morris' work will appear beside this translated text.

I have modified the Table of Contents from the form found in Morris to include recipe numbers, more commonly-found spellings or the name in translation, and a descriptive dish name in this order:

Recipe number / Morris' Table of Contents Spelling / More Commonly Found Spelling or Translation / A brief description of the dish / Morris' Page Number.

You will note that the Table of Contents begins with Frumenty on page 7, but the recipes actually begin on page 5 with six "recipes" that are not listed in the Table. According to the way Morris has presented the recipes, Frumenty is recipe number 7. In order to reflect this, the Table of Contents has been numbered beginning with number 7. However, it should be noted that recipe #6, presented as one recipe by Morris, is actually two recipes; Frumenty should be #8, and all recipe numbers s over #6 are therefore off by one from their sequence in the MS. (Unfortunately I did not discover this numbering error in time to correct it here. ) And since nothing is ever easy, Roo in a sew is listed in the Table out of sequence, the recipe for Mylke of almonde is missing, Pur verde sawce is not listed, and so forth. Therefore, the recipes in the Table have been numbered sequentially following their appearance in Morris' book. Recipes missing from the Table of Contents have been added in brackets. Of Petecure has been counted as a recipe (#106), since one may follow it as such; but others may argue it is merely a laundry list of potherbs. As a consequence of these corrections, our tally of recipes numbers 135, while others may have counted only 127 recipes.

In his introductory paragraph, our author includes a promise to list each of the recipes in a table, and to number them:

[th]o names in tabulle I schalle sete
[th]o number in augrym above, with outen lete,
In augrim [th]at schalle wryten be,
An [th]o tytels with in on [th]o same degre.

He has marked out each new subject in the text with paragraph marks, "¶", and the headings are indented and underlined, leaving sufficient space for the numbers to be written in afterward. But, for whatever reason, these numbers were never added. I have fulfilled his intention by adding recipe numbers to the text.

In his transcription, Richard Morris expanded the abbreviations found in the original manuscript, but did not indicate which letters he added. He often wrote "v" where the MS. has "u", and used thorn in many places where the MS. has "th", and so forth. Also, Morris added the punctuation. This occasionally led him into error, as, for example, where he inserted a comma between ote and strey in #133, leading him to gloss strey as strain, when it should be read as "oat straw". (See endnotes.) Many important corrections, found by comparison of the transcription with the original manuscript, have been noted, but many have not due to time constraints. Also, it would be too tedious for the reader if I were to list the hundreds of minor errors found in the transcription. Suffice it to say that Morris' transcription of Liber cure Cocorum, and therefore this translation based upon it, are flawed. I find it disheartening that these mistakes have gone unchallenged and uncorrected for 140 years. I have therefore begun work on a new diplomatic transcription of Liber cure Cocorum based on a copy of B.L. Sloane MS. 1986, and hope to have it, and a translation with in-depth commentary, ready for publication within the next year. The numbering error noted above will be corrected in this new edition.

Cindy Renfrow, 2002.






[TABLE OF CONTENTS]1

Now speke I wele a lytul more
Of craft, iwys, þat tase grete lore
In court, þat men calles cure,
Þat most be don in þrinne degre;
Þis hasteler, pasteler, and potagere,
And 3et þo scoler þat foloes in fere,
Fyrst to 3ow I wylle schawe
Þo poyntes of cure, al by rawe1,
Of Potage, hastery, and bakun mete,
And petecure, I nylle for3ete.
Þo names in tabulle I schalle sete
Þo number in augrym above, with outen lete,
In augrim þat schalle wryten be,
An þo tytels with in on þo same degre.

[Page 1, not numbered]

Now speak I will a little more [folio 27]
Of craft, truly, that takes great lore
In court; that men call cookery,
That must be done in three degrees;
This meat roaster, pastry-cook, and potager,2
And even the scholar that follows in company,
First to you I will show
The points of cookery, all by row,3
Of Pottage, roasted meat, and bake-meat,
And small cookery, I won't forget.
The names in table I shall set
The number in algorism4 above, without let,
In algorism that shall be written,
And the titles within on the same row.

Incipit tabula cure, primo, de potagiis:-

Jam finitur tab[u]la per manus ut vocabula complete testantur.

Here begins the table of cookery, first, the pottages: --

[left-hand column]

7. Pur Furmente / For Frumenty / Cracked-wheat pudding garnished with candy comfits ...7

8. Amydoune / Amidon / Wheat starch ...7

9. Conyngus in grave / Coneys (young rabbits) in gravy ...8

10. Chekyns in cretene / Chickens in cretoneé / Chickens in thickened, spiced, milk-based sauce ...8

11. Vyande de cypur / Meat of Cyprus / Parboiled capon or hen, pounded small, mixed with thickened almond milk, and spiced ...8

12. Mortrews de chare / Mortrews of flesh / A thick pottage of ground hen and pork ...9

13. Blanke maunger / / Rice cooked in almond milk with teased chicken flesh ...9

14. [Th]andon for swannus, wylde gese and pyggus / Chaudwyne [entrails] for swans, wild geese and pigs / Entrails of swans, chopped small, and cooked in spiced broth ...9

[right-hand column]

15. Nombuls / Numbles / Entrails in ale sauce with cinnamon ...10

16. Ano[th]er maner of nombuls / Another manner of numbles / Entrails of venison in ale sauce...10

17. Charlet de force / Seasoned Charlette / Pottage of pork with egg curds ...11

18. For charlet icoloured / For colored charlette / Spiced almond pottage with pine nuts, garnished with candied anise ...11

19. Iussell / Jussell or Guissell / Herb stuffing ...11

20. Bruet de almonde / Broth of almonds / Spiced thickened almond milk, served with boiled partridges and chickens ...12

21. Blanke de sorre / Blandissorye / Pottage of chicken and rice, garnished with fried almonds ...12

22. Bucnade / Bukenade / Thick almond milk pottage enriched with pork fat and spices ...12

23. Rosse / Rose / Spiced pottage of chicken and thickened almond milk, dyed red ...13

[Page 2, left-hand column]

24. Letlardus / Leche lardes or Larded milk / Egg curds, pressed, sliced, and fried ...13

25. For blanched mortrews / For white mortrews / Thick pottage with hens, pork, almond milk, and ginger ...13

26. Peions istued / Stewed Pigeons / Pigeons stewed with garlic and herbs ...14

27. Sowpes dorre / Glazed Sops / Toast with spiced almond milk and wine sauce ...14

28. Gruel of almonde / Gruel of almonds / Pottage of almonds and oatmeal, colored with saffron ...14

29. Joutes of almonde / Joutes of almonds / Herbs with sweetened almond milk ...14

30. Caudelle of almonde / Caudle of almonds / Almond milk spiced with wine, ginger, sugar, and saffron ...15

31. Buttur of mylke of almonde / Butter of milk of almonds / Almond butter ...15

Mylke of almonde[This recipe is missing from the text.]5

32. Rise / Rice / Rice cooked in almond milk, garnished with fried almonds ...16

33. Caudel Ferre / Caudel Ferry / Thickened spiced almond milk garnished with whole mace blades ...16

34. For to make a rape / Rapeye / A spiced pottage with currants ...16

35. Mylke rostyd / Roasted Milk / Fried sliced curds ...17

36. For to make a potage of welkys / For to make a pottage of whelks / Pottage of chopped whelks in a thickened milk sauce with ...17

37. For to make potage of oysturs / For to make pottage of oysters / Pottage of chopped oysters with almond milk and onions ...17

38. Sauge Seynes / Sage Seynes / Pig's feet in sage sauce ...18

39. For to make a compost / For to make a compote / Chicken stewed in herbs, honey, and broth ...18

54. Roo in a sew / Venison in a broth / Venison cooked in herbs and wine, colored red with sandalwood ...23 [Note: this is listed out of sequence.]

40. Blanke maunger of fysshe / Blancmange of fish / Boiled tench or lamprey, with rice and almond milk ...19

41. Mortrews of fysshe / Mortrews of fish / Thick pottage of fish roe and livers ...19

42. For to make rose de almayne6 / For to make rose of Germany / White peas in almond milk with saffron ...19

43. For a kolys / For a cullis / Broth of chicken thickened with oat groats ...20

44. Gruel of Porke / Gruel of Pork / Pottage of ground pork mixed with egg yolks and spices ...20

45. Conyngus in cyne / Coneys (young rabbits) in onion sauce ...20

46. Harus in cyne / Hares in onion sauce ...21

47. Harus in a sewe / Hares in a broth / Hares in a broth made of pan drippings and breadcrumbs ...21

48. Harus in albrotetus / Hares in a broth / Hares cooked with almond milk and onions ...21

49. Harus in a pardolyce / Hares in a pardolyce / Hares in egg-thickened broth served atop wafers ...22 [fol. 28]

50. Hennes in a browet / Hens in a broth / Hens boiled with pork, seasoned with ale and cumin ...22

51. Chekens in browet [MS. - Chekens in [th]o broth.] / Chickens in broth / Chickens stuffed with grapes, cooked in broth with saffron ...22

52. Chekens in [th]o brothe [MS. - Chekens in caudell.] / Chickens in the broth / Chickens in thickened broth with ginger, rue, and saffron ...23

53. For to boyle fesawntes and pertrykes / For to boil pheasants and partridges / Pheasants and partridges boiled in spicy ale sauce ... 23

[54. Roo in a Sewe follows this recipe in the text.]

55. Hennes in gravé / Hens in gravy / Hens roasted and fried, ground to paste with wine or vinegar, and thickened with egg yolks ...24

[Page 2, right-hand column]

56. Capons in covuse7 / Boiled capons in a thickened broth, mixed with chopped egg white, and garnished with whole cooked egg yolks ...24

57. Hennes in gauncel / Hens in [sauce] gauncely / Roasted hens in a thickened milk-based sauce with garlic ...24

58. Lamprays in browet / Lampreys in broth / Lampreys roasted and served with a pepper and saffron sauce ...25

59. Lamprays in galantine / Lampreys in [sauce] galentine / Roasted lampreys served with spicy galantine sauce ...25

60. For tenches in grave / For tenches in gravy / Tench, boiled and then roasted on a griddle, served with ale sauce ...25

61. Chawdewyne de boyce / Chaundron [entrails] of the woods / A dish of nuts cooked in almond milk, garnished with fried nuts ...25

[#62. Capons in Cassolyce follows this recipe in the text.]

63. For to make momene / For to make malmeny / Capons in spicy syrup ...26

64. Lange de boef / Tongues of beef / Ox tongue, boiled, larded, studded with cloves and roasted, endored with egg yolk, and served with a spicy broth thickened with blood ...26

[Introductory paragraph Pro Salsamentis.--To make sawce, and recipe #65. Pur verde sawce, follow recipe #64 in the text.]

66. Sauce for maulardys rostedde / Sauce for roasted mallards / Onion sauce with ale, mustard and honey ...27

67. Sawce for wele and venyson / Sauce for veal and venison / Thickened vinegar sauce with ginger and pepper ...28

68. Blaunche sawce for capons / White sauce for capons / Almond sauce with ginger ...28

69. Sawce best for capons rostedde / Best Sauce for roasted capons / Liver sauce with anise and spices ...28

70. Sawce syrer for mawdelardys / Sauce syrer for mallards / Thickened vinegar sauce with ginger ...28

71. Gawncel for [th]e gose / [Sauce] Gauncely for the goose / Thickened milk sauce with garlic ...29

72. Sawce for swannes, cranes, and herons / Sauce for swans, cranes, and herons / Spicy giblet sauce for swans ...29

[In the text this is two recipes, #72. Sawce for swannus is followed by #73. [Sawce] For cranys and herons.]

74. For pekokes and pertrykes / For peacocks and partridges / Roasted peacocks and partridges with spicy bread sauce ...29

75. Galentine / Thickened vinegar sauce with galingale and ginger ...30

76. Sawce comelyne, kervelettes and o[th]er [th]yngis / Sauce cameline, kervelettes and other things / Vinegar sauce with currants, nuts, and spices ...30

77. For lumbardis mustard / For lombardy mustard / Thick mustard sauce ...30

78. For Pyculle / For Pickle / Sauce made of wine, mustard, onions and pan drippings ...31

79. Filettes in Galentine / Fillets in [Sauce] Galentine / Pork fillets half-roasted and finished in a spiced vinegar sauce ...31

80. Piggus in sawce / Pigs in sauce / Boiled suckling pigs served with thick herb sauce ...31

81. Sawce Madame / Sauce Madame / Herb-stuffed roasted goose with spiced herb and wine sauce ...32

82. Gose in Hogge pot / Goose in Hotch-pot / Goose boiled with wine, herbs, and onions ...32

83. For to save venyson fresshe over [th]e [3]er / To save venison fresh over the year / Venison preserved in honey ...33

84. To save venysone fro restyng / To save venison from becoming rancid / How to salt venison ...33

85. To keep herbis over [th]o wyntur / To keep herbs over the winter / Herbs dried in pastry coffins ...34

86. For lyour best / For the best thickening / Baked flour used to thicken sauces, etc.

[ In the text this is followed by an introductory paragraph to roasted foods, De cibis assatis.]...34

[Page 3, left-hand column]

87. For [th]e crane / For the crane / Roasted crane ...35

[#88. For heroun rostyd follows this recipe in the text.]

89. For wodcock, snyte, and curlu / For woodcock, snipe, and curlew / How to roast all manner of birds ...35

90. For pygges farsed / For stuffed pigs / Stuffed roasted suckling pigs ...36

91. For franche mele / For franchemyle / Haggis served sliced and broiled...36

92. For bouris / For bowres / Salt-cured pork or goose ...37

93. For pome dorres / For pome-dorry / Pork meatballs, boiled, roasted, and glazed with colored batter ...37

94. Hastelettes on fysshe dayes / Haslets on fish days / Dried fruits and nuts, skewered, and batter-roasted to resemble entrails ...37

[This is followed in the text by an introductory paragraph to bake-meats.]

95. For lamprayes / For lampreys / Baked lampreys with spices, wine, and dates ...38

96. For dareals / For darioles / Spiced almond custard tart with diced duck and blanched almond garnish ...38

97. For flawnes / For tarts / Baked cheese pies with saffron ...39

98. For custon [MS. - For costons.] / For crustades / Pork pie thickened with eggs, garnished with an egg yolk "knob"...39

99. For rysshens / For rissoles / Ground pork encased in raised dough and fried ...39

100. For freture / For fritters / Apple fritters ...39

101. Crustate of flesshe / Crustade of flesh / Pie filled with boiled chickens, pigeons and other birds, currants and spices, and thickened with eggs ...40

102. Loysens / Lozenges / Noodles boiled in broth, served with cheese and spices ...40

103. Tartelettes / Tartlets / Pork pies with currants ...41

104. Chewetes on fysshe dayes / Chewets on fish days / Fried fish and fruit pies, served with sugar and wine ...41

105. Chewettes on flesshe da[yes] / Chewets on flesh days / Fried pies filled with hen, pork liver, cooked egg yolks, and ginger ...41

[This is followed by an introduction to petecure[small cookery], that contains a pottage recipe, #106.]

107. For stondande fignade / For thick figgy / Fig pudding ...42

108. For a surupe / For a syrup [allows of beef] / Rolls of thinly-sliced beef, stuffed and roasted, served sliced with thick onion gravy ...43

109. For a tusken / For a tusken / Pork meatballs cooked in herb broth with saffron ...44

110. For blanchet porray / For white porray / Leeks cooked in almond milk ...44

111. Porray of white pese / Porray of white peas / White peas cooked to mush with onions and ale, served with bread croutons ...44

112. For white pese after porray / For white peas after porray / White peas cooked with honey and onions, served with either whale, sturgeon, or porpoise, or with bacon ...45

113. For gray pese / For gray peas / Gray peas with bacon ...46

[Page 3, right-hand column]

114. For cole / For cabbage / Cabbage and parsley boiled in meat broth with groats, served with salt pork and gravy ...46

115. For mustul bree / For mussel broth / Mussels cooked with onions and saffron, served with thickened broth ...46

116. For porray of mustuls / For porray of mussels / Ground mussels served with porray of leeks and groats ...47

117. For gruelle of fors / For seasoned gruel / Oat groats cooked with pork and saffron, served with chopped pork ...47

118. For Ioutes / For Joutes / Herb pottage served with meat ...47

119. For capons in herbes / For capons in herbs / Capon, and pudding of capon's neck, simmered with herbs and bacon ...48

120. For o[th]er Ioutes / For other Ioutes / Cabbage cooked in beef broth ...48

121. For honge cole / For hung cabbage / Boiled cabbage served with butter ...49

122. For hennes in brothe / For hens in broth / Hen's flesh cooked in thickened spiced broth, served with hard-cooked egg yolks ...49

123. For a comyne sewe / For a cumin broth / Veal, pork, and mutton simmered with onions and saffron, served in a broth thickened with brown bread ...49

124. For tansay cake / For tansy cake / A fritter of eggs with tansy juice, served with meat or haggis ...50

125. For a froyse / For a fritter / An egg fritter with pork, veal, or trout ...50

126. For a brothe of elys / For a broth of eels / Eel broth with saffron ...50

127. For a pye / For a pie / An elaborate pie filled with beef, capon, woodcocks, mallard, dates, currants, and hard-cooked egg yolks ...51

128. For a cawdalle / For a caudle / A thick drink of egg yolks slowly cooked in ale ...51

129. For sawce gynger / For ginger sauce ...52

130. For wesels / For wesels / Batter-coated puddings of capon's neck, or pig's stomach, with pork filling ...52

131. For a hagese / For a haggis / Sheep's heart and kidneys, cooked with herbs ...52

132. For seke menne / For sick men / Four recipes: Ale broth; water gruel; milksops; and sugared sops ...53

133. For to sethe ray / For to seethe ray / Ray boiled in ale, and served with a sauce of liver and garlic ...53

134. Oysturs in brewette / Oysters in broth / Oysters cooked in ale and broth, with saffron ...53

For a service on fyssh day / For a service on fish day / A fish day menu ...54

[This is followed in the text by For a servise on flesshe day, a flesh day menu.]

For ano[th]er maner of service apon a flesshe day / For another manner of service upon a flesh day / Another flesh day menu ...54

For a comyn rewle in cure / For a common rule in cookery ...55

Now ends by hand the table of names as you can perfectly attest.

[Page break. There is no Page 4. ]

[Page 5, not numbered]

Now sly3tes of cure wylle I preche,
How somme mete schalle seme raw I teche;
Take harus blode, or kyddus ful fayre,
And dry hit in powder and kepe hit fro ayre;
When flesshe or fysshe his served wele hote,
Cast on þe powder of hare I wot;
Hit is so frym6, ren hyt wylle
An malt as sugur, by ry3t good skylle
And make þo flesshe to seme, iwys,
As hit were raw, and 3yt hit nys.
And þagh þou sethe hit alle day,
Hit wolde seme rawe by any kyn way.

1. Now arts of cookery will I preach, 8 [fol. 29]
How some meat shall seem raw I teach;
Take hare's blood, or kid's full fair,
And dry it in[to] powder and keep it from air;
When flesh or fish is served very hot,
Cast on the powder of hare I know;
It is so soluble9, it will run
And melt as sugar, by very good skill
And make the flesh to seem, truly,
As it were raw, and yet it is not.
And though you seethe it all day,
It would seem raw by any kind [of] way.

Anoþer sotelté I wylle telle.
Take harpe strynges made of bowel,
In brede of stoe, þou cut hom þenne;
Kast hom on fysshe or flesshe, I kenne,
Þat sothyn is hote or rostyd, iwys,
Þat wynne seme wormes, so I have blys.

2. Another sotelty I will tell.
Take harp strings made of bowel,
In [the] breadth of [a] straw10, you cut them then;
Cast them on fish or flesh, I know,
That seethed is hot or roasted, truly,
That will seem worms, so have I bliss.

And 3if7 anoþer I telle con;
Yf þe coke be croked or soward mane
Take sope, cast in hys potage;
Þenne wylle þe pot begyn to rage
And welle on alle, and lepe in.*
Þat licoure is made, noþer thykke ne thynne;
And henne-ban sede duckys wylle kylle,
And hennes also hit wille spylle;
And cast this to hom opon grene;
Who wylle assay hit, þo sothe may sene.

3. And if11 another I can tell;
If the cook be [a] crooked or froward12 man
Take soap, cast [it] in his pottage;
Then will the pot begin to rage
And boil [over] on all, and leap in .
That liquor is made, neither thick nor thin;
And hen-bane seeds ducks will kill, [Henbane is poisonous. Do not use it.]
And hens also it will spill;
And cast this to them upon green[s];
Who will assay it, then truth may [be] seen.

[ Page 6 ]

To make venegur manede;
Take a gad of stele I wot in dede;
In strong venegur þou schalt hit seke
ix sythes in venegur, þerof þou reke,
A bere with þe hete hit þou may,
And in goode wyne sleck hit I say;
Hit shalle be venegur I wot hit wele,
To serve at a tyme at fest or mele.
And rosted benes, þat steped han bene,
Goode wyne schalle turne to venegur be dene.

4. To make vinegar in a need 13;

Take a goad of steel I know indeed;
In strong vinegar you shall soak it
9 times in vinegar, thereof you take care,
[Make] it scream 14 with the heat you may,
And in good wine slake it I say;
It shall be vinegar I know it well,
To serve at a time at feast or meal.
And roasted beans, that have been steeped15,
Good wine shall turn to vinegar anon16.

To preve venegur, weþer hit be fyne.
Þou take hys knyve or ellis myne,
In harde drye flore a hole to make;
Put in þo venegur, I undurtake,
If hit be good, welle, syr, hit schalle,
Yf hit be no3t, downe wylle hit falle.
Þis se3e I preved, so I have I blys;
Þerfore I wot þat hit sothe is.

5. To prove vinegar, whether it is fine.

You take his knife or else mine,
In hard dry flour16b a hole to make;
Put in the vinegar, I undertake,
If it is good, boil, sir, it shall,
If it is not, down will it fall.
This assay17 I proved, so have I bliss;
Therefore I know that truth it is.

To powder befe with in a ny3t
Þou welle þo salt, in water bry3t;
Malt hit in bryne, set doun to kele,
Put in þy flesshe fayre and wele,
And in a ny3t hit poudert schalle be,
Grene powdert þorogh, so mot I þe.
Yf þy dysshe metes dere ben to salt,
kerve a grene sod, I wot, þou schalt,
And kover þy pot with þo gresse done,
Þo salt on þo gresse shalle barke fulle sone.
With þy honde smyte of, I say;
Þo salt lay on anew þou may;
Þys schalt þou gedur hit, yche a dele,
And make hit fresshe unto þe mele.
If I schalle of þese potage spelle
A whyle þeron þen most I dwelle;
Fyrste, to speke of furmenté,
How hit is made in yche degre.

6. To salt beef within a night,

You boil the salt, in water bright;
Melt it in[to] brine, set down to cool,
Put in your flesh fair and well,
And in a night it shall be salted,
Freshly18 salted through, so may I thrive.
If your dish meats dear are too salty,
Carve a green sod, I know, you shall,
And cover your pot with the grass down,
Then salt on the grass shall [form a] bark quite soon.
With your hand smite [it] off, I say; [fol. 30]
The salt lay on anew you may;
Thus shall you gather it, each bit,
And make it fresh unto the mixture19.
If I shall of these pottages spell
A while thereon then must I dwell;
First, to speak of frumenty,
How it is made in each degree.

[ Page 7 ]

Furmente.

Take wete and pyke hit fayre [and clene]
And do hit in a morter shene;
Bray hit a lytelle, with water hit spryng
Tyl hit hulle, with-oute lesyng.
Þen wyndo hit wele, nede þou mot;
Wasshe hit fayre, put hit in pot;
Boyle hit tylle hit brest, þen
Let hit doun, as I þe kenne.
Take know mylke, and play hit up
To hit be thykkerede to sup.
Lye hit up with 3olkes of eyren,
And kepe hit wele, lest hit berne.
Coloure hit with safron and salt hit wele,
And servyd8 hit forthe, Syr, at þe mele;
With sugur candy, þou may hit dowce,
If hit be served in grete lordys howce.
Take black sugur for mener menne;
Be ware þer with, for hit wylle brenne.

7. Frumenty

Take wheat, and pick it fair [and clean - Added by Richard Morris]
And put it in a shining mortar;
Pound it a little, sprinkle it with water
Till it [casts off its] husks, without picking.
Then winnow it well, needs you must;
Wash it fair, put it in [a] pot;
Boil it till it bursts, then
Let it down, as I teach you.
Take cow's milk20, and boil it up
Till it is thickened [enough] to sup.
Mix it up with yolks of eggs,
And keep it well, lest it burn.
Color it with saffron and salt it well,
And serve it forth, Sir, at the meal;
With sugar candy21, you may sweeten it,
If it is served in [a] great lord's house.
Take black sugar for meaner men;
Beware therewith, for it will burn.

Amydone.

Take wete and stepe hit dayes ix;
Þus chaunge þy water yche day be dene.
Brys hit in a morter ry3t smalle,
Sethe hit with mylke and water with alle.
Þorowgh a herseve loke þou hit sye9,
And let hit stonde and setel bye;
Poure oute þe water, in clothe hit lay,
Tyl hit be drye þou turne hit ay.
Þys is a lycour as men sayn,
Þer of I schalle speke more in playn.

8. Amidon [wheat starch]

Take wheat and steep it 9 days;
Thus change your water each day anon.
Bruise it quite small in a mortar,
Seethe it with milk and water withal.
Through a hair sieve look you strain it,
And let it stand and settle by;
Pour out the water, in cloth it lay,
Till it is dry you turn it aye.
This is a thickening22 as men say,
Thereof I shall speak more plainly.

[ Page 8 ]

Conyngus in gravé.

Sethe welle þy conyngus in water clere,
After, in water colde þou wasshe hom sere,
Take mylke of almondes, lay hit anone
With myed bred or amydone;
Fors hit with cloves or gode gyngere;
Boyle hit over þo fyre,
Hew þo conyngus, do hom þer to,
Seson hit with wyn or sugur þo.

9. Coneys in gravy.

Seethe well your coneys in clear water,
After, in cold water you wash them separately,
Take milk of almonds, mix it anon
With grated bread or amidon;
Season it with cloves or good ginger;
Boil it over the fire,
Hew the coneys, put them thereto,
Season it with wine or sugar then.

Chekyns in cretene.

Take cow mylke, lye hit anone
With flowre, or ellis with amydone;
Fors hit with galyngale and gode gyngere,
With canel and comyn, alle in fere,
Coloure hit with safron þo;
Þe chekyns by hom selfe þo sethe þer to,
Hew hom in quarteres and lay hom inne,
Boyle hom up with alle, no more ne mynne;
But seson hit with sugur suete,
And serve hom forthe for þay ben sete.

10. Chickens in cretoneé.

Take cow's milk, mix it anon
With flour, or else with amidon;
Season it with galingale and good ginger,
With cinnamon and cumin, all together,
Color it with saffron then;
The chickens by themselves then seethe thereto,
Hew them in quarters and lay them in,
Boil them up withal, no more nor less;
But season it with sugar sweet, [fol. 31]
And serve them forth for they are wholesome.

Viande de Cipur.

Take braunne of capons or hennes þou shalle;
Parboyle and drye hit with alle;
Hew hom smalle, bray in mortere,
As smalle as bred, þat myed were;
Take good almonde mylke anone
And lye hit up with amydone
Or with floure of ryse, þou may;
Coloure hit with safron, I þe say;
Boyle hit after yche adele,
Charge hit with flesshe brayed wele;
Seson hit with sugur and þen þy dysshe
With almondes set þou schalle florysshe10.

11. Meat of Cyprus.

Take flesh of capons or hens you shall;
Parboil and dry it withal;
Hew them small, pound in mortar,
As small as bread, that was grated;
Take good almond milk anon
And mix it up with amidon
Or with flour of rice, you may;
Color it with saffron, I say [to] you;
Boil it after each part,
Thicken it with flesh pounded well; [ Page 9 ]
Season it with sugar and then your dish
With almonds set you shall garnish.

Mortrews de chare.

Take hennes and fresshe porke, y þe kenne,
Sethe hom togedur alwayes þenne;
Take hem up, pyke out þe bonys,
Enbande þe porke, Syr, for þo nonys;
Hew hit smalle and grynde hit wele,
Cast it agayne, so have þou cele,
In to þe brothe, and charge hit þenne
With myed wastelle, as I þe kenne;
Colour hit with safron, at þat tyde;
Boyle hit and set hit doune be syde;
Lye hit with 3olkes or eren ry3t,
And florysshe þy dysshe with pouder þou my3t.

12. Mortrews of flesh.

Take hens and fresh pork, I teach you,
Seethe them together always then;
Take them up, pick out the bones,
Slice thin24 the pork,Sir, for the nonce;
Hew it small and grind it well,
Cast it again, so have you bliss,
Into the broth, and thicken it then
With grated wastel [bread], as I teach you;
Color it with saffron, at that time;
Boil it and set it down to one side;
Mix it with yolks of eggs right,
And garnish your dish with [spice] powder you might.

Blonc Manger.

Take ryse and loke þou wasshe hom clene,
And þorowgh a strynour þou hom strene;
Temper hom with almonde mylke anon.
Take brawne of capons or henne good won11,
Tese hit smalle, as I þe lere;
Do þe ryse in þo mylke over þe fyre,
Let hit boyle for ony nede;
Charge hit with tesyd flesshe in dede;
Seson hit with sugur, and floresshe
With fryud almondes þo lordes dysshe.

13. Blancmange.

Take rice and look you wash them clean,
And through a strainer you strain them;
Mix them with almond milk anon.
Take flesh of capons or hen [a] good quantity,
Tease it small, as I teach you;
Put the rice in the milk over the fire,
Let it boil of necessity
Thicken it with teased flesh indeed;
Season it with sugar, and garnish
With fried almonds the lord's dish.

Þandon for wylde digges, swannus, and piggus.

Take, wasshe þo isues of swannes anon,
And skoure þo guttus with salt ichon;
Sethe alle to gedur and hew hit smalle,
Þe flesshe and eke þo guttus with alle;
Take galingale and gode gyngere
And canel, and grynd hom al in fere;
And myude bred þou take þerto,
And temper hit up with brothe also;
Coloure hit with brend bred or with blode,
Seson hit with venegur, a lytelle for gode;
Welle alle togedur in a posnet;
In service forthe þou schalt hit sett.

14. Chaudron [Entrails] for wild ducks, swans, and pigs.

Take, wash the entrails of swans anon,
And scour the guts with salt each one; [ Page 10 ]
Seethe all together and hew it small,
The flesh and also the guts withal;
Take galingale and good ginger
And cinnamon, and grind them all together;
And grated bread you take thereto,
And mix it up with broth also;
Color it with burned bread or with blood,25
Season it with vinegar, a little for good;
Boil all together in a little pot;
In service you shall set it forth.

Nombuls.

Take þo hert and þo mydruv and þe kydnere,
And hew hom smalle, as I þe lere;
Presse oute þe blode, wasshe hom þou schalle,
Sethe hom in water and in gode ale;
Coloure hit with brende bred or with blode;
Fors hit with peper and canel gode,
Sett hit to þo fyre, as I þe telle in tale;
Kele hit with a litelle ale,
And set hit downe to serve in sale.

15. Numbles [Entrails].

Take the heart and the suet and the kidneys,
And hew them small, as I teach you;
Press out the blood, wash them you shall,
Seethe them in water and in good ale; [fol. 32]
Color it with burned bread or with blood;
Season it with pepper and good cinnamon,
Set it to the fire, as I tell you in tale;
Cool it with a little ale,
And set it down to serve in hall.

Anoþer maner for noumbuls.

Take þe noumbuls of þe veneson,
In water and salt þo wasshe hom sone,
And in 12 twynne waters, þou schalt hom sethe;
Grynd bred and peper with ale full smethe;
With þe secunde brothe þou temper hit mun,
And hew þy noumbuls alle and sum;
And boyle þy sew, do hom þer inne,
Of þys mater þer, no more ne myn.

16. Another manner for numbles [entrails].

Take the entrails of the venison,
In water and salt then wash them soon,
And in two waters, you shall seethe them;
Grind bread and pepper with ale quite smooth,
With the second broth you must mix it,
And hew your entrails all and some;
And boil your broth, put them therein,
Of this matter there, no more nor less.

[ Page 11 ]

Charlet.

Take swettest mylke, þat þou may have,
Colour hit with safron, so God þe save;
Take fresshe porke and sethe hit wele,
And hew hit smalle every dele;
Swyng eyryn, and do þer to;
Set hit over þe fyre, þenne
Boyle hit and sture lest hit brenne;
Whenne hit welles up, þou schalt hit kele
With a litel ale, so have þou cele;
When hit is ino3e, þou sett hit doune,
And kepe hit lest hit be to broune.

17. Charlet.25A
Take sweetest milk, that you may have,
Color it with saffron, so God you save;
Take fresh pork and seethe it well,
And hew it small every part;
Beat eggs, and put thereto;
Set it over the fire, then
Boil it and stir lest it burn;
When it boils up, you shall cool it
With a little ale, so have you bliss;
When it is enough, you set it down,
And keep it lest it be too brown.

For Charlet icoloured.

Take almondes unblanchyd, wasshe hom and grynd;
Temper hom with rede wyne, þat is so kynd;
Alye hit up with floure of ryce,
Do þer to pynys and saunders for spyce,
For to coloure hit, loke þou do þis,
And oþer goode spyces þou take, iwys,
Bothe strong and swete þou do þer to;
Salt hit, boyle hit, sethe hit forthe þo,
With annes icomfet, florysshe hit þou schalle;
Messe hit in dysshes to be served in halle.

18. For colored Charlet.

Take unblanched almonds, wash them and grind;
Mix them with red wine, that is so kind;
Bind it up with flour of rice,
Add thereto pine nuts and sandalwood for spice,
For to color it, look you do this,
And other good spices you take, truly,
Both strong and sweet you put thereto;
Salt it, boil it, seethe it forth then,
With anise in comfit,25B you shall garnish it;
Portion it in dishes to be served in hall.

Iusselle.

Take myud13 bred, and eyren þou swynge14,
Do hom togeder with out lettyng,
Take fresshe broth of gode befe,
Coloure hit with safron, þat is me lefe,
Boyle hit softly, and in þo boylyng,
Do þer to sage and persely 3oyng.

19. Iussell.

Take grated bread, and eggs you beat;
Put them together without delay,
Take fresh broth of good beef,
Color it with saffron, that is dear to me,
Boil it gently, and in the boiling,
Put thereto sage and young parsley.

[ Page 12 ]

Breuet de almonde.

Take gode almonde mylke anon,
And loke þou lye hit with amydone,
Or with flowre þat is bake;
Coloure hit with safron, I undurtake;
Fors hit with powder of þy male
Of gyngere, canel, and galingale.
Take pertrykes and chykyns and hom wele sethe15;
Hew hom in quarters fayre and smethe;
Do þat mylke over þo fyre þat tyde,
And boyle and sett hit doune besyde,
And florysshe hit with powdur, as I þe kenne,
Þou may have more menske16 emong alle menne.

20. Broth of almonds.

Take good almond milk anon,
And look you mix it with amidon,
Or with flour that is baked26;
Color it with saffron, I undertake;
Season it with powder of your meal
Of ginger, cinnamon, and galingale.
Take partridges and chickens and seethe them well;
Hew them in quarters fair and smooth27;
Put that milk over the fire that time,
And boil and set it down to one side,
And garnish it with [spice] powder, as I teach you, [so that]
You may have more honor among all men.

Blonk desore.

Take ryse and wasshe hom in a cup,
Grynd hom smalle and temper up
With almonde mylke, so have þou cele17;
Do hit over þo fyre and boyle hit wele;
Take braune of capons or hennes alle,
Hew hit þat hit be ri3t smalle;
And grynd hit wele, as myud brede,
And do þer to, as I þe rede;
Seson hit with sugur grete plenté,
With fryid almondes florysshe so fre.

21. Blonk desore.28 [fol. 33]

Take rice and wash them in a cup,
Grind them small and mix up
With almond milk, so have you bliss;
Put it over the fire and boil it well;
Take flesh of capons or hens all,
Hew it that it be quite small;
And grind it well, as grated bread,
And put thereto, as I advise you;
Season it with sugar [in] great plenty,
With fried almonds garnish so freely.

Bucnade.

Take almonde mylke as I con preche;
Coloure hit with safron as I þe teche;
Fors hit with poudur, þat is gode;
Take larde of porke, wele soþyn, by þo rode;
Hew hit in gobettes wele afyne;
Loke þey ben smale and put hem inne;
Lye hit with floure or amydone,
Boyle hit wele and sett hit done;
Florysshe hit with powdur, as I þe kenne,
Þenne may hit be served, before gode men.

22. Bucnade.27A

Take almond milk as I can preach;
Color it with saffron as I teach you;
Season it with powder, that is good;
Take lard of pork, well seethed, by the Rood;
Hew it in gobbets completely;
Look they are small and put them in; [ Page 13 ]
Mix it with flour or amidon,
Boil it well and set it down;
Garnish it with [spice] powder, as I teach you,
Then it may be served, before good men.

Rose.

Take flour of ryse, as whyte as sylke,
And hit welle, with almond mylke;
Boyle hit tyl hit be chargyd, þenne
Take braune of capone or elle of henne;
Loke þou grynd hit wondur smalle,
And sithen þou charge hit with alle;
Coloure with alkenet, sawnder, or ellys with blode,
Fors hit with clowes or macys gode;
Seson hit with sugur grete plenté,
Þis is a rose, as kokes telle me.

23. Rose.

Take flour of rice, as white as silk,
And boil it, with almond milk;
Boil it till it is thickened, then
Take flesh of capon or else of hen;
Look you grind it very small,
And then you thicken it withal;
Color [it] with alkanet, saunders, or else with blood, 28
Season it with cloves or maces good;
Season it with sugar [in] great plenty,
This is a rose, as cooks tell me.

Lede lardes18 [Leche lardes].

Take eyren and swete mylke of a cow,
Swyng hom togedur, as I byd now;
Take larde of fresshe porke with alle,
Sethe hit and schere hit on peses smalle;
Cast þer in and boyle hit, þenne
Styr hit wele, as I þe kenne,
Tyl hit be gedered on crud harde;
Leche19 hit, and roste hit afterwarde
Apone a gredel, þen serve þou may
Hit forthe, with spit, as I þe say.

24. Larded Milk.28A

Take eggs and sweet milk of a cow,
Beat them together, as I bid now;
Take lard of fresh pork withal,
Seethe it and cut it in pieces small;
Cast therein and boil it, then
Stir it well, as I teach you,
Till it is gathered in hard curds;29
Slice it, and roast it afterward
Upon a griddle, then you may serve
It forth, with fritters30, as I say [to] you.

For blanchyd mortrews.

Sethe hennes and porke, þat is fulle fresshe;
Bray almondes unblanchyd and temper hom nesshe
With clene brothe, and drawe hom þo;
Alay þy flesshe smalle grounden to,
And floure of ryce þou grynd also;
Cast powder of gyngere and sugur þerinne,
But loke þat hit be not to þyn,
But stondand20 and saltid mesurlé
And kepe þy dysshe mete for þo maystré.

25. For white mortrews.

Seethe hens and pork, that are quite fresh;
Pound unblanched almonds and mix them soft
With clean broth, and strain them then; [ Page 14 ]
Mix your finely ground flesh [there]to,
And flour of rice you grind also;
Cast powder of ginger and sugar therein,
But look that it is not too thin,
But thick and salted moderately
And keep your dish meet for the mastery.

Peions istued.

Take peions and hew hom in morselle smalle,
Put hom in a erþyn pot, þou shalle;
Take pilled garlek and herbys anon,
Hack hom smalle er þou more don;
Put hom in þo pot, and þer to take
Gode brothe with wyte grece, þou no3t forsake;
Do powdur þer to and gode verius,
Coloure hit with safron, and salt inow;
Þou put in pote þese þynges alle,
And stue þy peions þus þou schalle.

26. Stewed Pigeons.

Take pigeons and hew them in morsels small,
Put them in an earthen pot, you shall;
Take peeled garlic and herbs anon, [fol. 34]
Hack them small ere you do more;
Put them in the pot, and thereto take
Good broth with white grease, you naught forsake;
Put powder thereto and good verjuice,
Color it with saffron, and salt enough;
You put in [the] pot all these things,
And stew your pigeons thus you shall.

Sowpus dorre.

Take almondes, bray hem, wryng hom up;
Boyle hom with wyn rede to sup;
Þen temper hom with wyn, salt, I rede,
And loke þou tost fyne wete brede,
And lay in dysshes, dubene with wyne;
Do in þis dysshes mete, þat is so fyne;
Messe hit forthe, and florysshe hit þenne
With sugur and gynger, as I þe kenne.

27. Glazed Sops.

Take almonds, pound them, wring them up;31
Boil them with red wine to sup;
Then mix them with wine, salt, I advise,
And look you toast fine wheat bread,
And lay in dishes, baste with wine;
Put in these dishes meat32, that is so fine;
Serve it forth, and garnish it then
With sugar and ginger, as I teach you.

Gruel of almondes.

Take almondes unblanchid and bray hom sone,
Put ote mele to, þenne hase þou done,
And grynde alle sammen21, and draw hit þenne
With water and sethe, as I þe kenne;
Coloure hit with safron and salt hit þenne,
And set in sale byfore gode menne.

28. Gruel of almonds.

Take unblanched almonds and pound them soon,
Put oatmeal [there]to, then have you done,
And grind all together, and strain it then
With water and seethe, as I teach you; [ Page 15 ]
Color it with saffron and salt it then,
And set in hall before good men.

Ioutus de almonde.

Take erbe, perboyle hom, fayre and wele;
Hew hom and grynde hom every dele;
Take almondes unblanched and grynd hom smalle,
Draw3e hom with water, I wote þou schalle;
Set hit over þe fyre, þyn erbis þou sethe
With þo mylke forsayde, þat grounden is smethe;
Cast þerto sugur, and salt anone;
Take þer þy ioutes made dalmone.

29. Pot-herbs with almonds.

Take herbs, parboil them, fair and well;
Hew them and grind them every part;
Take unblanched almonds and grind them small,
Draw them with water, I know you shall;
Set it over the fire, your herbs you seethe
With the milk aforesaid, that is ground smooth;
Cast thereto sugar, and salt anon;
Take there your pot-herbs made with almonds.

Caudel dalmone.

Take almondes unblanchyd and hom þou bray;
Drawe hom up with wyn, I dar wele say;
Þer to do pouder of good gyngere
And sugur, and boyle alle þese in fere,
And coloure hit with safron and salt hit wele,
And serve hit forthe Sir at þo mele.

30. Almond Caudle.

Take unblanched almonds and you pound them;
Draw them up with wine, I dare well say;
Thereto put powder of good ginger
And sugar, and boil all these together,
And color it with saffron and salt it well,
And serve it forth Sir at the meal.

Buttur of Almonde mylke.

Take thykke mylke of almondes clere,
Boyle wele alle in fere;
And in þo boylyng, cast þerinne
Venegur, oþer ellys gode wyne;
Do hit soþenne in a canvas þenne,
In soþun, gar hit on hepe to renne;
In clothe þou henge hit a myle way,
And after in colde water þou hit lay;
Serve hit forthe in þe dysshe,
Þat day þo lorde is servyd with fysshe.

31. Butter of Almond milk.

Take thick milk of almonds clear33,
Boil well all together;
And in the boiling, cast therein
Vinegar, or else good wine;
Put it afterward in a canvas then,
In truth, make it in a heap to curdle;
In cloth you hang it a mile way,34
And after in cold water you lay it;
Serve it forth in the dish,
That day [that] the lord is served with fish.

[ Page 16 ]

Ryse.

Take ryse and wasshe and grynde hem smalle,
Temper hom with almonde mylke þou schalle;
Drau3e hom thorowghe a streynour clene,
Boyle hom and seson hom with sugur schene;
Fors hit with fryude almondes gode,
Þen hase þou done, syr, by þo rode.

32. Rice.

Take rice and wash and grind them small,
Mix them with almond milk you shall;
Strain them through a clean strainer,
Boil them and season them with shining sugar;
Stuff it35 with good fried almonds, [fol. 35]
Then have you done, sir, by the Rood.

Kaudel Ferry.

Take almondes unblanchyd, so have þou cele,
And wasshe hom fayre and grynd home wele;
Temper hom up with wyne so clene,
And drau3e hom þorowgh a canvas shene;
In pot þou coloure hit with safron,
And lye hit up with Amydone,
Or with floure of ryse so fre;
Ry3t thykke loke þou þat be;
Seson hit with sugur grete plenté,
Florysshe hit with maces, I tel þe.

33. Caudle Ferry.

Take unblanched almonds, so have you bliss,
And wash them clean and grind them well;
Mix them up with wine so clean,
And strain them through a fair canvas;
In pot you color it with saffron,
And mix it up with Amidon,
Or with flour of rice so freely;
Quite thick you look that [it] be;
Season it with sugar [in] great plenty,
Garnish it with [blades of] mace, I tell you.

For to make a rape.

Take raysyns of corauns þerto,
And wyte wynne þou take also;
Sethe þenne oþer raysyns grete
In rede wyne, and boyle a lytul with hete;
Do opon a broche, rost hom bydene
A lytel, and take hom fayre and clene
And bray hom in a morter smalle,
A crust of brede þou bray with alle.
Put alle in þe pot with grythe,
Þo raysyns of corauns, þo swete wyne with,
A lytul vengur, and pouder take þo
Of clowes, maces and quibibis22 to;
Boyle alle to geder, and serve hit þenne,
And sett hit forthe before goode men.

34. For to make a rape.

Take dried currants thereto,
And white wine you take also;
Seethe them or great raisins36
In red wine, and boil a little with heat;
Put upon a spit, roast them anon37
A little, and take them fair and clean
And pound them small in a mortar,
A crust of bread you pound with all.
Put all in the pot with speed,
The dried currants, with the sweet wine,
A little vinegar, and powder take then
Of cloves, mace [blades] and cubebs too; [ Page 17 ]
Boil all together, and serve it then,
And set it forth before good men.

Mylke rostyd.

Take swete mylke and put in panne,
Swyng eyren with alle, grynde safron
And do þerto, welle hit þenne,
Tylle hit wax thykke, as I þe kenne;
And sethe and sye hit thorowghe a cloth,
Presse hit, þat leves, withouten othe;
When hit is colde, leche hit with knyves;
Rost hit, and messe hit forthe on schyves23.

35. Roasted Milk.

Take sweet milk and put in [a] pan,
Beat eggs withal, grind saffron
And add thereto; boil it then,
Till it waxes thick, as I teach you;
And seethe and strain it through a cloth,
Press it, that remains, without other;38
When it is cold, slice it with knives;
Roast it and serve it forth in slices.

For to make a potage of welkes.

Take welkes and wasshe fayre, in blythe,
In water, and take whyte salt þerwith
And after hakke hom on a borde,
As smalle as þou may, at a worde,
And bray hom in a morter clere;
Sethe hom in mylke over þe fyre;
Of almondes or of a clow þou take schalle,
Lye hit with amydone þerwith alle;
Coloure hit with safrone, and do þerinne
Poudur of peper, or goode comyne.

36. For to make a pottage of whelks.

Take whelks and wash clean, in mirth,
In water, and take white salt therewith
And after hack them on a board,
As small as you may, at a word,
And pound them in a clean mortar;
Seethe them in milk over the fire;
Of almonds or of a cow39 you shall take,
Mix it with amidon therewith all;
Color it with saffron, and put therein
Powder of pepper, or good cumin.

For to make a potage of oysturs.

Perboyle þyn oysturs and take hom oute;
Kepe welle þy bre with outen doute,
And hakke hem on a borde full smalle,
And bray in a morter þou schalle;
Do hom in hor owne brothe for goode,
Do mylke of almondes þer to by þe rode,
And lye hit up with amydone,
And frye smalle mynsud onyone
In oyle, or sethe hom in mylke þou schalle;
Do powdur þerto of spyces withalle,
And coloure hit þenne with safron gode;
Hit is holden restoratyf fode.

37. For to make pottage of oysters.

Parboil your oysters and take them out;
Keep well your broth without doubt,
And hack them on a board quite small,
And pound in a mortar you shall;
Put them in their own broth for good,
Add milk of almonds thereto by the Rood,
And mix it up with amidon,
And fry small-minced onions [ Page 18 ] [fol. 36]
In oil, or seethe them in milk you shall;
Add powder thereto of spices withal,
And color it then with good saffron;
It is held [to be] restorative food.

Sauge Seynes.

Take swynes fete and sethe hom clene,
Take 3olkes of eyren þat harde bene,
And sage as mykul as fall þerto,
Gode powdur, and temper with venegur;
When þou hase soþyn þo fete ry3t welle,
Clovyn hom and paryd hom þer tylle,
Lay hom on dysshe with blythe,
Þo sawce on þe 3olkes þerwyth.

38. Sage Seynes. 39A

Take swine's feet and seethe them clean,
Take yolks of eggs that are hard,
And sage as much as belongs thereto,
Good [spice] powder, and mix with vinegar;
When you have seethed the feet quite well, [and have]
Split them [in half] and pared them thereto,
Lay them on [the] dish with mirth,
The sauce on the yolks therewith.

For to make a compost.

Take þo chekyns and hew hom for þo seke,
All but þe hede and þe legges eke;
Take a handfulle of herb lovache,
And anoþer of persely, als
Of sage þat never was founde fals,
And noþer of lekes and alle hom wasshe
Þose herbes in water, þat rennes so rasshe;
Breke þorowghe þy honde, bothe herbe and leke,
With a pynt of hony enbeny hom eke,
Summe of þese herbes þou shalle laye
In þe pottus bothun24, as I þe say;
Summe of þe chekyns þou put þerto,
And þen of þe herb3 do to also;
So of þo ton so of þat oþer,
Þo herb3 on þe last my dere brother;
Above þese herbus a lytul larde
Smalle myncyd, haldand togeder warde;
Take powder of gynger and canel god wone,
Cast on þese oþer thynges everychon;
Be sle3e and powre in water þenne
To myd þo pot, as I þe kenne;
Opone þo bruys poure hit withinne,
And cover hit þat no hete oute wynne,
And tendurly seyth hit þou do may,
Salt hit, serve hit, as I þe say.

39. For to make a compote.40

Take the chickens and hew them for the soak41,
All but the head and the legs also;
Take a handful of herb lovage, (Caution! See note.)
And another of parsley, also
Of sage that was never found false,
And another of leeks and all them wash
Those herbs in water, that runs so rashly;
Break through your hands, both herbs and leeks,
With a pint of honey baste them also,
Some of these herbs you shall lay
In the pot's bottom, as I say [to] you;
Some of the chickens you put thereto;
And then of the herbs add [there]to also;
So of the one so of that other,
The herbs on the last my dear brother;
Above these herbs a little lard
Small-minced, holding togetherward;
Take powder of ginger and cinnamon [a] good quantity,
Cast on these other things every one; [ Page 19 ]
Be clever and pour in water then
Into [the] midst [of] the pot, as I teach you;
Upon the broth pour it within,
And cover it that no heat comes out,
And tenderly seethe it you may do,
Salt it, serve it, as I say [to] you.

Blanc maungere of fysshe.

Take a pownde of ryse and sethe hom wele,
Tyl þat þay brostene; and lete hom kele.
Mylke of almondes þerto þou cast,
Þo tenche or lampray do to on last;
Welle alle togeder, as I þe kenne,
And messe hit forthe before godde men.

40. Blancmange of fish.

Take a pound of rice and seethe them well,
Till that they burst; and let them cool.
Milk of almonds thereto you cast,
Then tench or lamprey add [there]to in last;
Boil all together, as I teach you,
And serve it forth before good men.

Mortrews of fysshe.

Take þo kelkes25 of fysshe anon,
And þo lyver of þo fysshe, sethe hom alon;
Þen take brede and peper and ale,
And temper þo brothe fulle welle þou schalle,
And welle hit togeder and serve hit þenne,
And set in sale26 before good mene.

41. Mortrews of fish.

Take the roe of fish anon,
And the livers of the fish, seethe them alone;
Then take bread and pepper and ale,
And mix the broth quite well you shall,
And boil it together and serve it then,
And set in hall before good men.

For to make rose dalmoyne.

Take whyte pese and wasshe hom wele,
Tylle þat þey hulle, sethe yche adele,
And bene clene of þam, þen schalle þou caste
In to þo pot and cover in hast;
And loke no brethe þer passe oute,
But boyle hom wele with owtyn dowte;
Of almonde mylke þou kest þerto,
Of floure of ryse and salt also;
Coloure hit with safrone and messe hit, þenne
Set hit in sale before goode men.

42. For to make rose of Germany.42

Take white peas and wash them well,
Till that they [cast off their] shell[s], seethe each part, [fol. 37]
And are clean of them, then shall you cast
Into the pot and cover in haste;
And look no breath there passes out,
But boil them well without doubt;
Of almond milk you cast thereto,
Of flour of rice and salt also; [ Page 20 ]
Color it with saffron and serve it, then
Set it in hall before good men.

For a kolys.

Þe brawne take of sothun henne or chekyne,
And hew hit smalle and bray þen with wyne,
With ote grotis, and whyte brede eke;
With þe brothe of henne þou temper hit meke;
Take oute þe bonys and grynd hit smalle,
In to þe brothe þou kast hit alle,
And sye hit thurgh a clothe clene;
Dose hit, and serve hit forthe bydene.

43. For a cullis.

The flesh take of seethed hen or chicken,
And hew it small and pound then with labor43,
With oat groats, and white bread also;
With the broth of hen you mix it gently;
Take out the bones and grind it44 small,
Into the broth you cast it all,
And strain it through a clean cloth;
Portion it, and serve it forth anon.

Gruel of Porke.

Take brawne of swyne, perboyle hit wele,
And grynde hit smalle, Syr, everydele;
With 3olkes of eyren þou schalle hit lye,
Set hit over þe fyre for-þye,
Put whyte grece þerto, bewar, iwys,
Let hit not sethe lest þou mys.
Do þer to powder and safron þenne
And messe hit forthe before goode menne;
Powder dowce þeron þou kast
Stondande at dressore on þe last.

44. Gruel of Pork.

Take flesh of swine, parboil it well,
And grind it small, Sir, every part;
With yolks of eggs you shall mix it,
Set it over the fire therefore,
Put white grease thereto, beware, truly,
Let it not seethe lest you err.
Add thereto [spice] powder and saffron then
And serve it forth before good men;
Powder douce thereon you cast
Standing at [the] dresser at the last [moment].

Conyngus in cyne27.

Smyte þe conyngus in pese smalle;
And sethe hom in brothe gode þou shalle;
Mynsyn onyons in grece þou sethe,
And in good brothe, þat is so smethe
Walle togeder; and drau3e alioure
Of blode and brede sumdele sowre,
Sesonut with venegur and good brothe eke,
Kast salt þerto and powder fulle meke.

45. Coneys in onion sauce.

Smite the coneys in small pieces;
And seethe them in good broth you shall;
You fry Minced onions in grease,
And in good broth, that is so smooth
Boil together; and strain a mixture
Of blood and bread somewhat sour, [ Page 21 ]
Season it with vinegar and good broth also,
Cast salt thereto and [spice] powder full meek45.

Harus in cyne.

Perboyle þe hare and larde hit wele,
Sethyn loke þou rost hir everydele;
Take onyons and loke þou hew hom smalle,
Frye hom in grece, take peper and ale,
And grynde togeder þo onyons also;
Coloure hit with safrone and welle hit þo;
Lay þe hare in charioure, as I þe kenne;
Powre on þe sewe and serve hit þenne.

46. Hares in onion sauce.

Parboil the hare and lard it well,
Then look you roast her every part;
Take onions and look you hew them small,
Fry them in grease, take pepper and ale,
And grind together the onions also;
Color it with saffron and boil it then;
Lay the hare in [a] platter, as I teach you;
Pour on the broth and serve it then.

Harus in a sewe.

Alle rawe þo hare schalle hacked be,
In gobettis smalle, Syr, levys me;
In hir owne blode seyn or sylud28 clene,
Grynde brede and peper withalle bydene;
Þenne temper hit with þe same bre,
Þenne boyled and salted hit servyd schalle be.

47. Hares in a stew.

All raw the hare shall hackéd be,
In gobbets small, Sir, believe me;
In her own blood strained or sieved clean,
Grind bread and pepper withal anon;
Then mix it with the same broth,
Then boiled and salted it shall be served.

Harus in abrotet29.

Hew smalle þy hare in gobetus gode,
Sethe hom in brothe with alle his blode;
When hit is soþun wondur wele,
Draw3h thurgh a streynour, so have þou cele;
Take almondes unblanchid, wasshe hom and grynde;
With self brothe temper hom by kynde;
Take onyons and perboyle hom þou mot,
And dresshe hom smalle, kest hom in pot
With alle oþer thyngus, and cast þer to
With venegur and salt, þen has þou doo.

48. Hares in a broth.45A

Hew small your hares in gobbets good,
Seethe them in broth with all his blood; [fol. 38]
When it is seethed very well,
Draw through a strainer, so have you bliss;
Take unblanched almonds, wash them and grind;
With [the] same broth mix them by kind46;
Take onions and parboil them you must,
And dress them small, cast them in pot
With all other things, and cast thereto
With vinegar and salt, then have you done.

[ Page 22 ]

Harus in Perdoylyse.

Take harys and perboyle hom, I rede,
In goode brothe, kele hit for drede,
And hew þy flesshe and cast þerinne.
Take swongen eggus, no more ne myn,
And cast þy sewe and sethe hit þenne.
Take obles and wafrons, as I þe kenne,
Close hom in dysshes fare and wele;
Salt þe sewe, so have þou cele,
And lay hit above as gode men done,
And messe hit forthe, Syr, at þo none.

49. Hares in Perdoylyse.47

Take hares and parboil them, I advise,
In good broth, cool it for dread
And hew your flesh and cast therein.
Take beaten eggs, no more nor less,
And cast in your broth and seethe it then.
Take obleys and wafers, as I teach you,
Close them in dishes completely;
Salt the broth, so have you bliss,
And lay it above as good men do,
And serve it forth, Sir, at the nones.

Hennes in brewes.

With porke þou sethe þo henne fatte,
Grynde brede and peper and be not batte30;
And comyne also þou schalle grynde,
Seson hom with ale, þat is hor kynde;
With þo brothe of hennes þou temper hit schalle,
Boyle hit, coloure hit, salt hit withalle;
Serve hom forthe, as þou may see,
Þese er hennes in browet, levys þou me.

50. Hens in broth.

With pork you seethe the fat hens,
Grind bread and pepper and be not hasty;
And cumin also you shall grind,
Season them with ale, that is their kind;
With the broth of hens you shall mix it,
Boil it, color it, salt it withal;
Serve them forth, as you may see,
These are hens in broth, believe you me.

Chekyns in browet.

Take chekyns, scalde hom fayre and clene;
Take persole, sauge, oþer herb3, grene
Grapus, and stope þy chekyns with wynne;
Take goode brothe, sethe hom þerinne,
So þat þay sone boyled may be;
Coloure þe brothe with safrone fre,
And cast þeron powder dowce,
For to be served in goode mennys howse.

51. Chickens in broth.

Take chickens, scald them fair and clean;
Take parsley, sage, other herbs, green
Grapes, and stuff your chickens with will48;
Take good broth, seethe them therein,
So that they may soon be boiled;
Color the broth freely with saffron,
And cast thereon powder douce,
For to be served in good men's house.

[ Page 23 ]

Chekyns in Cawdel.

In broth þou boyle þy chekyns gode;
Take 3olkes of eyren, Syr, for þo rode,
Alye hom up with brothe forsayde;
Take powder gynger, abrayde,
And sugur, and rew, and safron clere,
And salt, and set hit over þo fyre;
With owtyn boylyng messe hit forthe þenne;
Þy chekyns hole take, I þe kenne,
Of31 þay be brokyn, on dysshe hom lay,
Helde32 hom þe sewe, as I þe say.

52. Chickens in Caudle.

In broth you boil your chickens good;
Take yolks of eggs, Sir, for the Rood,
Mix them up with broth aforesaid;
Take ginger powder, pounded49,
And sugar, and rue50, and saffron clear51,
And salt, and set it over the fire.
Without boiling52 serve it forth then;
Your whole chickens take, I teach you,
If they are broken, on [a] dish them lay,
Pour the broth [over] them, as I say [to] you.

For to boyle fesawantes and pertryks.

Take good brothe, þerin þou pyt
Þy fesauntes and þy pertryks, þat men may wyt.
Do þerto ale, floure, peper fre,
Of hole canel, good quantité;
And let alle sethe þerwyth fulle wele,
And messe hit forthe, Syr, at þe mele.
Powder dowce þerin þou cast,
When hit [is] servyd on þe last.

53. For to boil pheasants and partridges.

Take good broth, therein you put
Your pheasants and your partridges, that men may know.
Add thereto ale, flour, pepper free,
Of whole cinnamon, [a] good quantity;
And let all seethe therewith quite well,
And serve it forth, Sir, at the meal.
Powder douce therein you cast, [fol. 39]
When it [is] served at the last.

Roo in a Sewe.

Take þo roo, pyke hit clene forthy;
Boyle hit þou shalt and after hit drye;
Hew hit on gobettis, þat ben smalle,
Do hit in pot withalle;
Kest wyn þerto, if þou do ry3t,
Take persole and sawge and ysope bry3t,
Wasshe hom and hew hom wondur smalle,
And do þerto hit þou schalle,
Coloure hit with blode or sawnders hors33.

54. Venison in a broth.

Take the venison, pick it clean therefore;
You shall Boil it and after dry it;
Hew it in gobbets, that are small,
Put it in [a] pot withal;
Cast wine thereto, if you do right,
Take parsley and sage and hyssop bright,
Wash them and hew them very small,
And put it thereto you shall,
Color it with blood or coarse saunders.53

[ Page 24 ]

Hennes in gravé

Take hennes and rost, as I þe kenne,
Sithinn, hew hom smalle and frye hom; þenne
Take wyne or peper or venegur to,
Grynd hit togeder with hennes þo;
Lye hit with 3olkes of eyren wele,
Coloure hit with safrone everydele,
And messe hit forthe withoutene ony more,
And loke þou for3ete no3t þys lore.

55. Hens in gravy.

Take hens and roast, as I teach you,
Then, hew them small and fry them; then
Take wine or pepper or vinegar [there]to,
Grind it together with the hens;54
Mix it well with yolks of eggs,
Color it with saffron every part,
And serve it forth without any more,
And look you forget not this lore.

Capons in Covisye.

Take capons and sethe hom wele,
And hew hom smalle ilkadele;
Take peper and brede, and grynde hit smalle,
And temper hit up with capon alle;
Take why3te of eyren harde soþun þo,
And hake hom smalle and do þerto,
And boyle þe capon and coloure hit þenne
With safrone, and do as I kenne;
Þo 3olkes of eggus, I telle þe,
Alle hole þou put in disshe so fre.

56. Capons in Covisye.55

Take capons and seethe them well,
And hew them small each part;
Take pepper and bread, and grind it small,
And mix it up with capon all;
Take white of eggs hard seethed then,
And hack them small and add thereto,
And boil the capon and color it then
With saffron, and do as I teach;
The yolks of eggs, I tell you,
All whole you put in dishes so freely.

Hennes in gauncel.

Take first and rost welle þy henne,
Take garlek by hit selfe and grynd; þenne
Blonde hit with mylke and put alle in panne,
And hew þyn henne and do þer to þenne
Þy henne and 3olkes of eyren imelle34;
Coloure hit with safron and let hit welle,
And messe hit forthe, I telle þe;
But þou wille alye hit with floure so fre.

57. Hens in [Sauce] gauncely.

Take first and roast well your hen,
Take garlic by itself and grind; then
Mix56 it with milk and put all in pan,
And hew your hen and put thereto then
Mix Your hen and yolks of eggs56A;
Color it with saffron and let it boil,
And serve it forth, I tell you;
But you will bind it with flour so freely.

[ Page 25 ]

Lamprayes in browet.

Take lamprayes and scalde hom by kynde,
Sythyn, rost hom on gredyl, and grynde
Peper and safrone; welle hit with alle,
Do þo lampreyes and serve hit in sale.

58. Lampreys in broth.

Take lampreys and scald them by kind,
Then, roast them on griddle, and grind
Pepper and saffron; boil it withal,
Add the lampreys and serve it in hall.

Lamprayes in galentine.

Take lamprayes and hom let blode
At þo navel, and scalde hom for gode;
Rost home þenne, and þou hom laye
Alle hole in platere, as I þe saye;
Serve with galentine, made in sale,
With gyngere, canel and galingale.

59. Lampreys in [sauce] galentine.

Take lampreys and them let bleed
At the navel, and scald them for good;
Roast them then, and you lay them
All whole in [a] platter, as I say [to] you;
Serve with galentine, made in hall,
With ginger, cinnamon and galingale.

For tenchis in gravé.

Sethe þy tenchis, and after hom brede,
And rost hom on a gredel, I rede;
Grynd peper and safron with ale, I kenne,
With tenchis brothe, þou temper hit; þenne
Lay þo tenche opon a platere fayre,
Do on þat browet withouten disware.

60. For tenches in gravy.

Seethe your tenches, and after[ward] spread them [out],57
And roast them on a griddle, I advise;
Grind pepper and saffron with ale, I teach, [fol. 40]
With tench's broth, you mix58 it; then
Lay the tenches upon a platter fair,
Add on that broth without doubt.

Chawdewyne de boyce.

Take smalle notes, schale not35 kurnele,
As þou dose of almondes, fayre and wele;
Frye hom in oyle, þen sethe hom ry3t
In almonde mylke þat is bry3t;
Þen þou schalle do in floure of ryce
And also oþer pouder of spyce;
Fry oþer curneles besyde also,
Coloure þou hit with safron, or þou fer goo,
To divers þo mete þou schalt hit set,
With þo fryed curnels with outen let.

61. Entrails of the woods. [A dish of nuts.]59

Take small nuts, shell [the] nut kernels,
As you do of almonds, fair and well;
Fry them in oil, then seethe them right
In almond milk that is bright;
Then you shall add in flour of rice
And also other powder of spice;
Fry other kernels apart also,
You Color it with saffron, before you forget,
To vary the meat you shall set it,
With the fried kernels without let.

[ Page 26 ]

Capons in Cassolyce.

Take capons and schalde and pyke hom þen;
Þe skyn þou opon, as I þe kenne,
Be hynde þo hede, blaw hym with penne;
Þenne ryses þo skyn before,
Rayse up þo skyn alle hole abowte,
Take porke and hen flesshe with outen doute,
And 3olkes of eyren and gode powder;
Of alle þo thynges þou make farsure36,
And farse37 þo skyn and perboyle hit wele;
Þen larde þo capone, rost hym yche dele;
Of almonde mylke and amydone
Make bater, and coloure hit anone
With safron; serve hit at fyre rostande,
Enbene hit wele withe þy ry3t honde.

62. Capons in Cassolyce.60 [How to turn one Capon into two.]

Take capons and scald and pick them then;
The skin you open, as I teach you,
Behind the head, blow him with [a hollow quill] pen;61
Then rises the skin before,62
Raise up the skin all whole about,
Take pork and hen flesh without doubt,
And yolks of eggs and good powder;
Of all those things you make stuffing,
And stuff the skin and parboil it well;
Then lard the capon['s body], roast him each part;
Of almond milk and amidon
Make batter, and color it anon
With saffron; serve it at fire roasting,63
Baste it well with your right hand.

For to make momene.

Take whyte wyne, I telle þe,
And sugur þerto ry3t grete plenté;
Take, bray þo brawne of a3t capon;
To a pot of oyle of on galon,
And of hony a qwharte þou take;
Do hit þer to as ever þou wake,
Take powder þo mountenaunce38 of a pownde,
And galingale ginger and canel rownde,
And cast þer to, and styre hit; þenne
Alle in on pot sethe hit, I kenne.

63. For to make malmeny.

Take white wine, I tell you,
And sugar thereto quite great plenty;
Take, pound the flesh of eight capons;
To a pot of oil of one gallon,
And you take of honey a quart;
Add it thereto as ever you wake;
Take powder the amount of a pound,
And galingale ginger and cinnamon round,
And cast thereto, and stir it; then
All in one pot seethe it, I teach.

Lange de beof.

Take þo ox tonge and schalle hit wele,
Sethe hit, broche hit in larde yche dele,
With cloves of gelofer hit broch þou shalle,
Þen do hit to fyre and rost hit alle;
With 3olkes of eyren enbene39 hit ay
Whille þat hit rostes, as I þe say.
Þen take blode, þat is so lefe,
Welle hit in fresshe brothe of þe befe,
Bray hit fulle wele in on mortere,
Do in fayre grece, þat is so clere;
Fors hit with spicys ry3t gode with alle,
And syrthun, serve hit in to þe halle;
To þe forsayde tonge þis sawce is dy3t,
Here endes oure potage fulle gode ry3t.

64. Tongues of beef.

Take the ox tongue and skin it well,
Seethe it, pierce it with lard each part,
You shall stud it With cloves,
Then put it to [the] fire and roast it all; [ Page 27 ]
With yolks of eggs baste it aye
While that it roasts, as I say [to] you.
Then take blood, that is so dear,
Boil it in fresh broth of the beef,
Pound it quite well in a mortar,
Put in fair grease, that is so clear;
Season it with very good spices withal,
And then, serve it into the hall;
To the aforesaid tongue this sauce is prepared,
Here ends our pottage [by] very good right. [End of Pottages, beginning of Sauces]

Pro Salsamentis. - To make sawce.

Now speke I wylle of sauces sere:
How þay ar made, I wylle 3ow lere,
Next after potage þay servyd schalle be,
As I have lurned in þys cuntreé.

Pro Salsamentis.-- To make sauce. [fol. 41]

Now speak I will of sundry sauces:
How they are made, I will teach you,
Next after pottage they shall be served,
As I have learned in this country.

Pur verde sawce.

Take persole, peletre an oyns, and grynde,
Take whyte bred myude by kynde,
Temper alle up with venegur or wyne,
Force hit with powder of peper fyne.

65. For green sauce.

Take parsley, wild thyme an ounce 64, and grind,
Take white bread grated by kind,
Mix all up with vinegar or wine,
Season it with powder of pepper fine.

Sawce for Mawdelardes rosted.

Take onyons and hew hom wele,
Put sum in þo mawdelarde, so have þou cele,
And hacke mo onyons, as I þe kenne;
With þo grece of þo mawdelarde þou sethe hom, þen
Take ale, mustarde and hony þo,
Boyle alle togeder or þou more do;
For maularde rosted þys sawce is dy3t,
And served in sale by gode ry3t.

66. Sauce for roasted Mallards.

Take onions and hew them well,
Put some in the mallard, so have you bliss,
And hack more onions, as I teach you;
With the grease of the mallard you fry them, then
Take ale, mustard and honey then,
Boil all together before you do more;
For mallard roasted this sauce is prepared,
And served in hall by good right.

[ Page 28 ]

Sawce fore vele and venysone.

Take brede and frye hit in grece þou schalle,
With brothe of venegur draw3e hit withalle,
Kast powder of gynger anon þer to
And peper, and sethe þo
And messe hit forthe; a sawce hit is
For vele and venyson, iwys.

67. Sauce for veal and venison.

Take bread and fry it in grease you shall,
With broth of vinegar 64A strain it withal,
Cast powder of ginger anon thereto
And pepper, and seethe then
And serve it forth; a sauce it is
For veal and venison, truly.

Blaunche sawce for capons.

Take blanchid almondis and smal hom grynde,
Temper hom with verius, þat is hor kynde,
Powder of gynger, and kast þer to,
And messe hit forthe, þen hase þou do.

68. White sauce for capons.

Take blanched almonds and grind them small,
Mix them with verjuice, that is their kind,
Powder of ginger, and cast thereto,
And serve it forth, then have you done.

Sawce best for capons rostyd.

Take lyver of capons and rost hom wele,
Take annes and grynd hit, as have þou cele,
Pare gynger and canel gode þer to,
A lytel crust of brede þou take also;
Grynde al þese þynges wondur smalle,
With verius temper hom up þou schalle;
With grece of capons boyle hit in sy3t
And serve hit forthe fulle wele þou my3t.

69. Best Sauce for roasted capons.

Take liver of capons and roast them well,
Take anise and grind it, as you have bliss,
Pare ginger65 and good cinnamon thereto,
A little crust of bread you take also;
Grind all these things very small,
With verjuice mix them up you shall;
With grease of capons boil it in sight66
And serve it forth quite well you might.

Sawce sirer for mawdelardus

Take bred and blode iboylyd and grynde,
And draw3he hit þorowghe a clothe by kynde,
With venegur gode and sesounabulle,
With powder of gynger, and peper abulle,
And grece of mawdelarde; and boyle alle wele,
And messe hit forthe Syr at þo mele.

70. Sauce sirer for mallards.

Take bread and boiled blood and grind,
And strain it through a cloth by kind,
With vinegar good and tasty,
With powder of ginger, and strong pepper,
And grease of mallard; and boil all well,
And serve it forth Sir at the meal.

[ Page 29 ]

Gawncel for þe gose.

Take garlek and grynde hit wele forþy,
Temper hit with water a lytel, perdy;
Put floure þer to and also salt,
Colour hit with safron I wot þou schalt;
Temper hit up with cow-mylke þo,
And sethe hit and serve hit forthe also.

71. [Sauce] Gauncely for the goose.

Take garlic and grind it well therefore,
Mix it with water a little, by God;
Put flour thereto and also salt,
Color it with saffron I know you shall;
Mix it up with cow's milk then,
And seethe it and serve it forth also.

Sawce for swannus.

Take þo offal and þo lyver of þo swan,
In gode brothe þou sethe hom þan;
When hit is sothyne, take oute þe bonus,
Smalle hew þo flesshe, Syr, for þe nonus;
Make alyoure of crust of brede,
Of blode of swanne, þat soþun is lede,
Caste powdur of gynger and clawes þer to,
Of peper and wyn þou take also,
And salt hit þen and sethe hit wele;
Cast in þy flesshe, hewen yche a dele,
And messe hit forthe, as I þe kenne,
Set hit in sale before goode menne.

72. Sauce for swans.

Take the offal and the liver of the swan,
In good broth you seethe them then;
When it is seethed, take out the bones,
Hew Small the flesh, Sir, for the nonce; [fol. 42]
Make a mixture of crust of bread,
Of blood of swans, that seethed is left,67
Cast powder of ginger and cloves thereto,
Of pepper and wine you take also,
And salt it then and seethe it well;
Cast in your flesh, hewn each part,
And serve it forth, as I teach you,
Set it in hall before good men.

[Sawce] For cranys and herons.

The crane is enarmed ful wele I wot
With larde of porke at on bare mot40,
Rostyd and eten with gode gingere,
Þat is þo sawce þat servis þere;
Þo heroun is rosted, as have I blys,
And eton with gynger as his kynde is.

73. [Sauce] For cranes and herons.

The crane is larded quite well I know
With lard of pork at one horn blast,68
Roasted and eaten with good ginger [sauce],
That is the sauce that serves there;
The heron is roasted, as have I bliss,
And eaten with ginger [sauce] as his kind is.

[Sawce] For pekokys and pertrikis.

Pekokys and pertrikys perboylyd schyn be,
Lardyd, rostyd, eton, levys me,
With gyngere, payndmayn paryd clene
And groundyn in a morter, þat is schene,
Temperid up with venegur gode,
With powder of gyngere and salt, by þo rode,
And draw3en þorowghe a streynour mylde,
Servid forthe with pekok and pertrik wylde.

74. [Sauce] For peacocks and partridges.

Peacocks and partridges shall be parboiled,
Larded, roasted, eaten, believe me, [ Page 30 ]
With ginger [sauce], paindemaine pared clean
And ground in a mortar, that is fair,
Mixed up with good vinegar,
With powder of ginger and salt, by the Rood,
And drawn through a strainer mild,
Served forth with peacock and partridge wild.

Galentyne.

Take crust of brede and grynde hit smalle,
Take powder of galingale and temper with alle
Powder of gyngere and salt also;
Temper hit with venegur er þou more do,
Draw3e hit þurughe a streynour þenne,
And messe hit forthe before gode menne.

75. [Sauce] Galentine.

Take crust of bread and grind it small,
Take powder of galingale and mix with all
Powder of ginger and salt also;
Mix it with vinegar ere you do more,
Draw it through a strainer then,
And serve it forth before good men.

Sawce camelyne, kervelettes and oþer thyngus.

Take raysouns of corouns and kyrnels smalle
Of notes, and do away þo schale,
Take crust of brede and clowe in fere,
And powder imaked of gode gyngere,
Flowre of canel þou schalle take, þenne
Bray alle togedur, as I þe kenne,
In a morter and salt þerto;
Temper alle with venegur, þen hase þou do,
And messe hit forthe; þis is sawce fyne,
Þat menne calles camelyne.

76. Sauce cameline, kervelettes69 and other things.

Take dried currants and small kernels
Of nuts, and take away the shells,
Take crust of bread and cloves together,
And powder made of good ginger,
Flour of cinnamon you shall take, then
Pound all together, as I teach you,
In a mortar and salt thereto;
Mix all with vinegar, then have you done,
And serve it forth; this is fine sauce,
That men call cameline.

For lumbardus mustard.

Take mustarde and let hit drye
Anonyn, Sir, wyturlye;
Stomper hit in a morter fyne,
And fars hit þurghe a clothe of lyne;
Do wyne þerto and venegur gode,
Sture hom wele togeder for þe rode,
And make hit þyke inowghe þenne,
Whenne þou hit spendes byfore gode menne,
And make hit thynne with wyne, I say,
With diverse metes þou serve hit may.

77. For lombardy mustard.

Take mustard and let it dry
Anon, Sir, certainly;
Pound it in a mortar fine,
And force it through a cloth of linen;
Add wine thereto and good vinegar,
Stir them well together for the Rood, [ Page 31 ]
And make it thick enough then,
When you serve it before good men,
And make it thin with wine, I say,
With diverse meats you may serve it.

For Pykulle.

Take droppyng of capone rostyd wele
With wyne and mustarde, as I have þou cele,
With onyons smalle schrad and sothun in grece,
Meng alle in fere and forthe hit messe.

78. For Pickle.

Take drippings of capon roasted well
With wine and mustard, as you have bliss,
With onions small-shredded and fried in grease,
Mingle all together and serve it forth. [fol. 43]

Filetus in Galentine.

Take filetes of porke and half hom rost,
Smyte hom in peses with outene bost;
Draw3e a lyoure of blode and brede withalle,
Do venegur þer to, I wot þou schalle;
Fors hit with powder of canel, or gode gynger,
Sethe hit with þo flesshe, alle in fere;
Salt and messe forthe, þenne
Set it in sale before gode menne.

79. Fillets in Galentine.

Take fillets of pork and half-roast them,
Smite them in pieces without boast;
Strain a mixture of blood and bread withal,
Add vinegar thereto, I know you shall;
Season it with powder of cinnamon, or good ginger,
Seethe it with the flesh, all together;
Salt and serve forth, then
Set it in hall before good men.

Pigges in sawce.

Take pigges and scalde hom in water clene,
Sethe hom in water and salt bydene;
Take hom up and lete hom kele;
Take persoley and sage, and grynde hit wele
With þe brothe of pigges with owtene rewarde,
And 3olkes of eggus þat soþun ar harde,
Temper alle wth venegur sumdele stondande;
Lay pigges in a vessayle, with bothe hande,
Held þy sawce a-bofe tolde41 forþy,
And serve hit alle forthe, Syr, wyturly.

80. Pigs in sauce.

Take pigs and scald them in clean water,
Seethe them in water and salt anon;
Take them up and let them cool;
Take parsley and sage, and grind it well
With the broth of pigs without rewarde70,
And yolks of eggs that are seethed hard,
Mix all with vinegar somewhat thick;
Lay pigs in a vessel, with both hands,
Pour over your above-told71 sauce therefore,
And serve it all forth, Sir, certainly.

[ Page 32 ]

Sawce madame.

Take sawge, persoly, ysope, saveray,
Onyons gode, peres, garlek, I say,
And grapes; go fille þy gose þenne
And sew þy hole, no grece oute renne;
Lay hur to fyre and rost hyr browne,
And kepe þo grece þat falles doune.
Take galingale and þo grece þat renne,
Do hit in posnet, as I þe kenne;
Whenne þo gose is rostyd, take hir away,
Smyte hir in pesys, I þe pray;
Þat is within, þou schalle take oute,
Kest in þy posnet with outen doute;
3if hit is thyke do þerto wyne,
And powder of galingale þat is fyne,
And powder dowce and salt also;
Boyle alle togeder er þou fyr go,
In a dysshe þy gose þou close
Þe sawce abofe, as I suppose.

81. Sauce madame.

Take sage, parsley, hyssop, savory,
Good Onions, pears, garlic, I say,
And grapes; go fill your goose then
And sew your hole, [so that] no grease runs out;
Lay her to fire and roast her brown,
And keep the grease that falls down.
Take galingale and the grease that runs,
Put it in [a] pot, as I teach you;
When the goose is roasted, take her away,
Smite her in pieces, I thee pray;
That [which] is within, you shall take out,
Cast in your pot without doubt;
If it is thick add thereto wine,
And powder of galingale that is fine,
And powder douce and salt also;
Boil all together ere you forget,
In a dish your goose you close
The sauce above, as I suppose.

Gose in a Hogge pot.

In pesis þou schalle þy gose stryke,
Take water and wyne bothe ilyke;
Do in þy gose; and onyons þou take
A gode quantité, as I er spake,
And erbus hacked þou take also,
And cast þou in er þou more do;
Þen set þy pot over þo fyre,
And hit wele stir for þe hyre;
And make a lycoure of brede and blode,
And lye hit þerwithe, for hit is gode;
Kast powder þerto and salt anon,
And messe hit, þenne þou hase done.

82. Goose in a Hotchpot.

In pieces you shall strike your goose,
Take water and wine both alike;
Put in your goose; and onions you take
A good quantity, as I ere spake,
And hacked herbs you take also,
And cast therein ere you do more;
Then set your pot over the fire,
And [if] it boils stir for the hire72;
And make a mixture of bread and blood,
And mix it therewith, for it is good;
Cast [spice] powder thereto and salt anon,
And serve it, then you have done.

[ Page 33 ]

To save venysone fresshe over þe 3er.

Yf þou wylle kepe þe tayle of a dere
Fresshe in seson over þo 3ere,
Or oþer venesone yf þat hit nede,
Þus schalt þu do, I wot in dede;
Presse oute þo blode, for anythyng
Þat is cause for grete rotyng;
In erþyne pot þou shalt hit pyt
And feyre hony do into hit;
To þo hony stonde over þo flesshe
Too fyngurs thyke for harde or nesshe;
With leder þo mouthe þen schalt þou bynde,
Kepe hit fro ayre, son or wynde,
In cofer, or huche or seler merke.

83. To save venison fresh over the year.73

If you will keep the tail [end] of a deer
Fresh in season over the year,
Or other venison if that it need,
Thus shall you do, I know indeed;
Press out the blood, for anything [fol. 44]
That is cause for great rotting;
In earthen pot you shall put it
And fair honey put into it;
Till the honey stand over the flesh
Two fingers thick for hard or soft;
With leather the mouth [of the pot] then shall you bind,
Keep it from air, sun or wind,
In coffer, or hutch or cellar dark.

For to save venysone fro restyng42.

Take venesone when hit is new slayn,
And cover hit alle with ferne playn
Þat no wynde enter þer to;
And whenne þou hast covered hit so,
Lede hit home, selor hit lay
Þat wynde ne sone ne ughe43 hit may;
Dresse hit wele and wassh hit clene,
Sythen, lay hit in water alle by dene,
Þer in be half a day to lye;
Þenne take hit oute on flore to drye,
Þenne after take salt a quantité;
Boyle hit in clene water so fre,
And kele hit, þat he be bot lue,
And þerin wasshe þy venesone true,
And let hit lye þerin thre dayes
And thre ny3htes, by any kyns wayes;
Then take hit oute of þat water,
Salt hit wyth drye salt, alle in fere.
And do hit in a barel þenne;
Þe barel staf ful as I þe kenne,
Stop wele þo hede for wynde and sone,
For hit wylle payre þo venysone.

84. For to save venison from becoming rancid.74

Take venison when it is newly slain,
And cover it all with fern plain
That no wind enter thereto;
And when you have covered it so,
Carry it home, [in] sollar it lay
That wind nor sun ne ughe hit may; [may not make it disgusting or loathsome]
Dress it well and wash it clean,
Then, lay it in water all anon,
Therein [it should] be [left] half a day to lie;
Then take it out on floor to dry,
Then after take salt a quantity;
Boil it in clean water so free,
And cool it, that he is but warm,
And therein wash your venison true,
And let it lie therein three days
And three nights, by any kind of ways;
Then take it out of that water,
Salt it with dry salt, all together. [ Page 34 ]
And put it in a barrel then;
The barrel crammed full as I teach you,
Stop well the head for wind and sun,
For it will damage the venison.

To keep herb3 over þe wyntur.

Take floure and rere þo cofyns44 fyne,
Wele stondande withouten stine;
Take tenderons45 of sauge with owte lesyng,
And stop one fulle up to þo ryng;
Þenne close þo lyd fayre and wele,
Þat ayre go not oute never a dele,
Do so with saveray, percil and rewe;
And þenne bake hom harde, wel ne3e brende;
Sythun, kepe hom drye and to hom tent46;
Þis powder schalle be of more vertu,
Þen opone erþe when hit gru.

85. To keep herbs over the winter.

Take flour and then raise fine coffins,
Well-standing without support;75
Take young shoots of sage without picking,
And stop one full up to the ring;
Then close the lid fair and well,
That air goes not out never a part,
Do so with savory, parsley and rue;
And then bake them hard, well nigh burnt;
Then, keep them dry and to them attend;
This powder shall be of more virtue
Than upon earth when it grew.

For lyoure best.

Take drye floure, in cofyne hit close,
And bake hit hard, as I suppose;
Þou may hit kepe alle þys fyve 3ere,
Þere-with alye mony metes sere;
Here end