British Library MS Royal 12.C.xii Based upon the transcription by Constance B. Hieatt and Robin F. Jones, Two Anglo-Norman Culinary Collections, Speculum, Vol. 61, No. 4. (Oct., 1986), pp. 859-882, as given on the "Old Cookery website" [ http://oldcookery.com/trans/msblroyal12cxii.html ] accessed January 15, 2012. Translation by Daniel Myers - January 19, 2012 (c) 2012 MedievalCookery.com -=-=- 1. Almond milk, rice flour, capon meat, sifted ginger, white sugar, white wine; each one in part to be boiled in a clean pot, and then put in the vessel in which it will be done, a little light powder; pomegranates planted thereon. 2. Vert desirree. Almond milk, rice flour, capon meat, red wine, sugar, parsley; the color will be green. 3. Almond milk, rice flour, capon meat; blanched almonds fried and put therein, blanched almonds planted thereon; the color will be yellow with saffron. 4. Viaunde d'Espyne. Almond milk, rice flour, capon meat, ground pistachios in part planted thereon; powder of cloves put therein, so give it a good flavor of the ground pistachios; color, yellow. 5. Wine, amidon, seedless raisins put therein, sugar to cut down the strength of the wine. 6. Haucegeme. Almond milk, rice flour, ground veal, veal diced and put therein, galingale, cinnamon, sugar: color, red of dragon's blood. 7. Maumenee. Wine, capon meat ground all to powder and then put therein to boil in the wine; ground almonds all dried and put therein; powder of cloves put to all, little bits of almonds must be put therein, it must be coarsely ground meat, sugar to cut the strength of the spices; color, red or light blue. 8. Double mortrels. Almond milk, eggs, a little amidon, galingale, ginger; hard boiled eggs divided into small pieces and put therein, sugar, crushed wafers planted thereon: color, yellow. 9. Poumes ammolee. Wine, eggs, wheat flour, apples fortified thereon, sugar to cut the strenght of the wine. 10. Coudree en temps de nois. Almond milk, rice flour, fried kernels, sifted ginger, sugar to cut the bitterness, nuts planted thereon. 11. Spynete. Almond milk, hawthorn flowers softened in almond milk, and that will have good flavor of the flowers; and amidon, coarse meat, sifted ginger, sugar to cut the strength of the ginger, white flowers planted thereon. 12. Rosee. Almond milk, rose petals that it will taste all of roses, cinnamon, rice flour or amidon; coarse meat; powder of cinnamon, sugar; the color of roses; rose petals planted thereon. 13. Fryseye. Strawberries softened in almond milk, rice flour or amidon, coarse meat, powder of cinnamon, and sugar; color red; strawberries planted thereon. 14. Sirisee. Almond milk thickened with amidon, ground cherries without the stones, some sugar here that it has a good flavor of cherries; coarse meat; cherries planted thereon; color, red. 15. Browet d'Alemaigne. Take almond milk, sifted cloves of gillyflowers, cubebs, fried onions; and it must be hot with cloves and cubebs; color, yellow. 16. Browet sek. Sweet broth, grape verjuice, ground parsley put therein, cloves, mace, cubebs; in times of chicks after Easter; and it will have the taste of good spices, saffron cooked therein with parsley in the broth; color, yellow. 17. Browet Sarasyneys blanc. Cow's milk thickened with eggs, planted with large sifted ginger; in the season of new apples; color, white. 18. Browet salmenee. Vinegar, galingale, cinnamon, powder of cloves of gillyflowers in great abundance; soft eggs, and sugar in great abundance to cut the strength of the spice; thick with the spice of ginger; color, black or green. 19. Soree. Wine, water, fresh eels, and other manner of fish; fried eels, the liver withheld, the gobbets powdered in cinnamon; color, red. 20. Dragonee. Almond milk, rice flour, capon meat, sugar, cinnamon; color, red of dragon's blood. 21. Pynetee. Wine, sugar, boiled together; ginger and honey; powder of ginger and cloves; garnish abundantly with pine nuts; and dress it in coffins of chestnut flour; color, yellow of saffron. 22. Diacre. Almond milk, amidon, sifted rice flour, capon meat, a great abundance of powder of ginger, sugar, white wine, alkanet, fresh wafers planted thereon; color, red. 23. Swade. Almond milk, amidon or the thickened with elderflowers; The flowers must be plucked and put in a great abundance of ginger; elderflowers planted thereon; color, white. 24. Raunpant perree. Pears cooked in water thicked with eggs or amidon; planted thereon with leaves of dried dough, color yellow, with three rampant lions on the scales. 25. Gelee. Fish cooked in wine an in water, and saffron, powdered ginger, cinnamon, galingale; and put in a clean, covered vessel; color, white. 26. Brasee. Spiced wine, cinnamon, the fish sprinkled and planted in a frying pan or a peel with cubebs and cloves, and roasted on a griddle, then boil in wine and spices; color, red. 27. Teste de Tourk. Sheet of dough, good wheat: plant therein, coneys and birds, pitted dates soaked in honey, new cheese planted therein, cloves, cubebs, sugar therein, then a layer of pistachio stuffing abundantly; color of stuffing, red, yellow and green. The head should be dressed black in the manner of the hair of women in a black braid, a face of a man thereon. 28. Viaunde de Cypre. Almond milk, rice flour, powder of ginger that it will smell strongly of ginger; and that it will be planted with ginger ground pistachios; color, yellow. 29. Ermynee. Will be made white and well flavored of good powder of ginger, and of cubebs and of cloves, and the meat must be part vert desirree. 30. Sang dragoun. Almond milk and of rice, and good powder of ginger and sugar; color of dragon's blood. 31. Hauseleamye. Vine grapes, hock of sheep; when these two things have been boiled together, in a little broth or verjuice, so much must be well strained and clean; then take the March chicken and chop it, and put it in to boil; and when it is well boiled, put a great amount of powdered ginger to remove the bitterness of the grapes. Color is green. 32. Moree. rice flour or amidon, whichever can be found; that the color of sandalwood will be had, grind well in a mortar; and then it must be tempered in almond milk and well strained. And then put powdered cinnamon and of galingale. If it is a fish day, put in pears or chestnuts or salmon, or luce or perch; if a meat day, put in veal or goat, if you would have a good and royal meat.