Fourme of Curye John Rylands University Library, English MS 7 Transcribed from a facsimile of the manuscript in 2009 by Daniel Myers, MedievalCookery.com -=-=- Editor's Notes Wherever possible, the capitalization of the original is maintained. Where paragraphs start with an ornamental capital followed by a second capital, the second letter is rendered in lower case for ease of readability. The line breaks in the original have been maintained. Titles are left justified instead of the centering used in the original. Blank lines have sometimes been added between paragraphs for clarity. All punctuation is rendered as closely to the original as possible. Filler characters at the end of a recipe have been omitted. Letters given in square brackets are inferred from context, or from another edition of the text. Letters in the manuscript that are unintelligible are indicated as [...]. Common suspension marks and abbreviations in the manuscript are presented in their expanded form inline with the rest of the letters. For example, the text "hi" with a line above the "i" is given as "him". The thorn character is transcribed as "th". Marginalia and evidence of editing are given in square brackets. For example if the word "until" is in the manuscript but is crossed out, it is given as [crossed out: until]. Whenever possible, the letters "u" and "v" are interpreted from context. Whenever possible, the letters "i" and "j" are interpreted from context. The yogh character is interpreted from context as "y", "gh" or "z". Multiple columns of text are presented with the text from the leftmost column first, then below that is the next column to the right, and so on. In the original manuscript, the recipe numbers appear to either the right or left side of the recipe title, depending on whether the page was recto or verso. For consistency, in this transcription they are all presented to the left of the recipe title. Occasional unidentified symbols have their place marked with a [*], with a description of the symbol in brackets after the paragraph. The text of the book starts on f4r. -=-=- [f4r] Capia dum Regis Ricardi Secundi post conquestum Anglie. Thys fourme of cury ys com pyled of the chef mayster coke of kyng Rycharde the second after the conquest of Englond by assent of maysters of physyk and of phylosophye. Furst hyr behynneth at comune po[t]ages & comune metes. And afterward of anyoes[curyoes?] metes for hyghest astates. and thys table sewing telleth how they stonden in ordre by numbre [f4v] For to make grounden benes. .i. For to make drawen benes. .ij. For to make grewel forced. .iij. Caboches in potages. .iiij. Rapes in potage. .v. Iowtes of flesch. .vj. Chebolace. .vij. Gowrdes in potage. .viij. Ryse of flesche. .ix. Funges. .x. Bursen. .xi. Corate. .xij. Noumbles. .xiij. Roo broth. .xiiij. [f5r] Tredure. .xv. Mounchelet. .xvi. Buknade. .xvij. Co[nn]ate. .xviij. Drepee. .xix. Mawmanee. .xx. Egurdouce. .xxj. Capouns in councy. .xxij. Haares in talbotes. .xxiij. Haares in papdele. .xxiiij. Counynges in cyvee. .xxv. Conynges in gravey. .xxvj. Chykenys in gravey. .xxvij. Fylettes in galyntyne. .xxviij. [f5v] Pyggus in sause. .xxix. Sause madame. .xxx. Gees in hoggepot. .xxxj. Carnel of pork. .xxxij. Chykenys in caudel. .xxxiij. Chykenys in hotchee. .xxxiiij. For to boyle fesauntes. pertryches. .xxxv. capouns. and corlowes. Blank maunger. .xxxvj. Blank dessorre. .xxxvij. Morree. .xxxviij. Charlet. .xxxix. Charlet y farced. .xl. Caudel ferry. .xlj. [f6r] Iuschel. .xlij. Iuschel enforced. .xliij. Mortrews. .xliiij. [M]ortrelles blank. .xlv. Brewet of Almonye. .xlvj. Pyiouns ystewed. .xlvij. Loseyns. .xl[viij.] Tartlettes. [.il.] Pyanonade. [.l.] Rosee. [.lj.] Cormarye. .lij. [N]ewe noumbles of deer. .liij. Nota. .[liiij]. Nota. .[lv]. [f6v] Spyne. .lvj. Chyryse. .lvij. Payne foundew. .lviij. Cirioun. .lix. Vyne grace. .lx. Founel. .lxj. Douce jame. .lxij. Conynges in cyryp. .lxiij. Leche lumbard. .lxiiij. Conynges in clere broth. .lxv. Payne ragoun. .lxvj. Letlardes. .lxvij. Formente wtih porpays. .lxviij. Perry of pesoun. .lxix. [f7r] Pesoun of Almayne. .lxx. Chyches. .lxxj. Makke. .lxxij. Aquapatys. .lxxiij. Salat. .lxxiiij. Soppes in fenkel. .lxxv. Elate. .lxxvj. Appulmoy. .lxxvij. Slete soppes. .lxx[viij.] Lete lorrye. .lxx[viiij.] Sowpes dorree. .lxxx. Rapey. .lxxxj. Sause sarzyne. .lxxxij. Creme of almaundes. .lxxxiij. [f7v] Grewel of almaundes. .lxxxiiij. Iowtes of almaund mylk. .lxxxv. Caudel of almaund mylk. .lxxxvj. Fygey. .lxxxvij. Pochee. .lxxxviij. Brewet of ayroun. .lxxxix. Makrows. .lxl. Tostee. .lxlj. Gynggaudy. .lxlij. Erboule. .lxliij. Resmolle. .lxliiij. Vyaund cypre. .lxlv. Vyaund cypre of samoun. .lxlvj. Vyand Ryal. .lxlvij. [f8r] Compost. .lxlviij. Gelee of fysche. .lxlix. Gelee of flesche. .C. Chysanne. .Cj. Congur in sause. .Cij. Rygh in sause. .Ciij. Makerel in sause. .Ciiij. Pykes in brasey. .Cv. Porpays in broth. .Cvj. Ballok broth. .Cvij. Elys in brewet. .Cviij. Caudel of sawmoun. .Cix. Plays in cyvee. .Cx. For to make Flaumpeyns. .Cxj. [f8v] For to make noumbles in lent. .Cxij. For to make chaudoun for lent. .Cxiij. Furmente with porpays. .Cxiiij. Fylettes in galyntyne. .Cxv. Veel in buknade. .Cxvj. Sooles in cyvee. .Cxvij. Tenches in cyvee. .Cxviij. Oysters in gravey. .Cxix. Muskels in bruet. .Cxx. Oysters in cyvee. .Cxxj. Caudel of muskels. .Cxxij. Mortrews of fysche. .Cxxiij. Laumpreys in galyntyne. .Cxxiiij. Lamprouns in galyntyne. .Cxxv. [f9r] Losyns in fysche day. .Cxxvj. Sowpes of galyntyne. .Cxxvij. Sobre sause. .Cxxviij. Cold brewet. .Cxxix. Peerus in confyt. .Cxxx. Egurdouce of fysche. .Cxxxj. Cold brewet. .Cxxxij. Pevorat for veel & venysoun. .Cxxxiij. Sause blaunche for capons sode. .Cxxxiiij. Sause noyre for capons rosted. .Cxxxv. Galyntyne. .Cxxxvj. [G]yngener. .Cxxxvij. Verde sause. .Cxxxviij. Sause noyre for malard. .Cxxx[ix]. [f9v] Caudel for gees. .Cxl. Chawdyn for swannes. .Cxlj. Sause camelyne. .Cxlij. Lumbard mustard. .Cxliij. Nota. Cxliiij. Nota. Cxlv. Frytours blaunched. .Cxlvj. Frytours of pasternakes of .Cxlvij. skyrwittes & of apples. Frytours of mylke. .Cxlviij. Frytours of erbes. .Cxlix. Rasyols. .Cl. Mylatus whyte. .Clj. Crustardes of fleysche. .Clij. [f10r] Mylates of pork. .Cliij. Crustardes of fysche. .Cliiij. Crystardes of erbes on fysch day. .Clv. Lesches fryed in lentoun. .Clvj. Wastels y farced. .Clvij. Sauge y farced. .Clviij. Sawgeat. .Clix. Cryspes. .Clx. Cryspels. .Clxj. Tartee. Clxij. Tart in ymbre day. .Clxiij. Tart debry. .Clxiiij. Tart de bryinlent. .Clxv. Tartes of flesche. .Clxvj. [f10v] Tartlettes. .Clxvij. Tarted of Fysche. .Clxviij. Sambocade. .Clxix. Erbolat. .Clxx. Nysebek. .Clxxj. For to make poume dorryes .Clxxij. and othere thynges. Cotagrys. .Clxxiij. Hert rowee. .Clxxiiij. Potews. .Clxxv. Sachus. .Clxxvj. Bursews. .Clxxvij. Spynoches y fryed. .Clxxviij. Benes y fryed. .Clxxix. [f11r] Ryschews of fruyt. .Clxxx. Daryols. .Clxxxj. Flaumpeyns. .Clxxxij. Chewetes on flesch day. .Clxxxiij. Chewetes on fysche day. .Clxxxiiij. Hastletes of fruyt. .Clxxxv. Comadore. .Clxxxvj. Chastletes. .Clxxxvij. To make two pecys of flesch .Clxxxviij. to fasten to gyder. Pur faire ypocras. .Clxxxix. For to make blank maunger. .Clxl. For to make blank desirer. .Clxlj. For to make mawmenee. .Clxlij. [f11v] Pety pernaunt. .Clxliij And the pety pernaunt. .Clxliiij. Explicit tabula. Thys table contenueth in noumbre of dyvers potages and dyverse metes and soteltees: an hundret foure score & fourtene. & here sewyng the fo[...]e of the ensaumple telleth: how a [...]fen schal make he. [f12r] Incipit forma. .j. For to make groun den benes. Take benes & drye hem in an ovene & hulle hem wl and wyndowe out the hulles & waysche hem clene & do hem to seeth in god broth & ete hem with bacoun. .ij. For to make drawen benes. [f12v] Tak benes & seeth hem & grynd hem in a mordere Drawe hem with gode brothe & do oynouns in broth & grete mynced & do therto & colour hit with safroun. .iij. For to make grewel eforced Take grewel & do to the fyer withe gode flesch & seeth hit wele. Take the lyre of pork & grynd hit smal and drawe the grewel thorow a straynoure & colour hyt with safroun. [f13r] .iiij. Caboches in potage. Take caboches & quarter hem & seeth hem in gode broth with oynouns y mynced & the white of lekes y olyt & y corve smale, & so ther to safroun and salt & force hit with poudour douce. .v. Rapes in potage. Take rapes & make hem clene & waische hem clene [f13v] quare hem, perboile hem, take hem up, cast hem in a gode broth & seeth hem, mynce oynouns & cast ther to safroun & salt and messe hit forth with poudor douce, in the same wyse make pastronakes & skyrwittes. .vj. Joutes of flesche. Take borage, cole, langdebef, persel, benis, [added in superscrip: orage,] Avaunce, violet, saveray, & fenkel, & whanne they buth sode presse hem wel [f14r] & hewe hem smal, cast hem in gode broth & seeth hem & serve hem forth. .vij. Chebolace. Take oynouns & erbes & hewe hem smale & do therto, & aray it as thou dost caboches, if hit be in fische day: make on the same maner with water & oyle, & if hit be not in lent alye hit with yolkes of ayroun and dresse hit forth and cast ther to poudour douce. [f14v] .viij. Gourdes in potage. Take yong gourdes, pare hem & kerve hem on pecys, cast hem in gode broth, & do therto a gode party of oynouns mynced, take port y soden, grynde hit & alye hit ther with & with yolkes of ayroun, do therto safroun & salt & messe hit forth with poudour douce. .ix. Ryse of fleysche. Take rys & waische hem clene & do hem in an erthen pot [f15r] with gode broth & lete hem seeth wel, afterward take al- maund mylke & do therto and colour hit with safroun & salt hit and messe hit forth. .x. Funges. Take funges & pare hem clene & dyce hem, take leke & schrede him smal & do him to seeth in gode broth, colour yt with safroun and do therinne poudour fort, and serve hit forth. [f15v] .xj. Bursen. Take the white of lekes slype hem & schrede hem smal, take noumbles of swyn & perboile hem in broth & wyne, take him up & dresse him & do the leke in the broth, seeth him & do the noumbles therto, make a lyour of brede, blode, & a vyneger & do therto poudour fort, seeth oynouns mynce hem & do therto the self wyse make of pigges. .xij. Corate. [f16r] Take noumbles of calf, swyne, or of flesch schepe, perboyle hem & kerve hem to dyce, cast hem in gode broth & do therto erbes, grynde chiballes y hewe smal, seeth it tendrer & lye it up with yolkes of eyroun, do therto verjous, safroun, poudour douce & salt & serve hitt forth. .xiij. Noumbles. Take noumbles of deer or of other best, perboyle hem & kerve hem to dyce, take the self broth or betterm take brede & grynde with [f16v] the broth, [inserted above: & temper hit up] with a gode quantite of vyneger & wyne, take oynouns & perboile hem & mynce hem smal & do therto, colour hit with blode, & do therto poudour fort & salt & boile it wel & serve hit forth. .xiiij. Roo broth. Take the liver of the bore other of the roo, perboile hit, smyte hit on smale morcels, seeth hit wele half in water & half in wyne, take bred & bray it with the self broth, & drawe blode ther to & lat hit seeth to gider with [f17r] poudour fort, of ginger. or of canel, maces, with a grete porcioun of vyneger with raysouns of coraunce. .xv. Tredure. Take brede & grate it, make a lyer of rawe ayroun, do ther to safroun & poudour douce & lye it up with gode broth & make it as a caudel & do therto a litul verjous. .xvj. Mounchelet. Take veel other motoun and smyte hit to gobettes, seeth [f17v] hit in gode broth, cast therto erbes y hewe, gode wyne & a quantite of oynouns y mynced, poudour fort & safroun, & alye it with ayroun & verjous, but lat it not seeth after. .xvij. Buknade. Take hennes other conynges, other veel other other flesch & hewe it to go- bettes, waische it & seeth hit wel, grynd almaundes unblaun- ched & drawe hem up with the broth cast therinne raysouns of coraunce, sugar, poudour ginger, erbes y stewed in grece, oynouns and [f18r] salt, yf hit is thynne: alye hit up with flour of rys other with other thyng, colour hit with sa- fron and serve hit forth. .xviij. Connate. Take connes & pare hem & pyke out the best & do him in a potte of erthe, do therto whyte grece that he stewe therinne, & lye hem up with hony clarified & with yolkes rawe & with a litul al- maund mylke & do therinne poudour [inserted above: fort] & safroun, and loke that hit be leysched. [f18v] .xix. Drepee. Take blaunched almaundes, grynd hem & temper up with gode broth take oynouns a grete quantite, & boile hem & fry hem & fo therto, take smale briddes perboile hem & do therto, & do therto pellydore & salt & a litul grece. .xx. Mawmene. Take a potel of wyne greke & ij. pounnde of sugur, take and clarifye the sugur with a quantite of wyne & drawe it thorow a straynour in to a pot of erthe, [f19r] take flour of rys & medle with sum of the wyne & cast to geder, take pynes with dates & frye hem a litul in grece other in oyle & cast hem to geder, take clowes & flour of canel hole & cast therto, take poudour ginger, canelle, clowes, colour hit with saundres a litul if hit be nede cast salt therto & lat hit seeth war- ly with a slow fyre & not to thicke, take brawne of ca- pouns y teysid other of fesauntes teysid smal & cast therto. [f19v] .xxj. Egredouce. Take counynges or kydde & smyte hem on pecys rawe & fry hem in white grece, take raysouns of coraunce & fry hem, take oynouns perboyle hem & hewe hem smal & fry hem, take rede wyne, suger with poudour of peper, of ginger, and canel salt * cast therto, & lat hit seeth with a gode quantite of white grece & serve it forth. .xxij. Capouns in councy. Take capouns & rost hem ryght hote that they be not half ynowgh [f20r] and hewe hem to gobettes & cast hem in a pot, do therto clene broth, seeth hem that they be tendur, tak brede & the self broth and drawe hit up y ferer, tak strong poudour & safroun & salt & cast ther to, tak ayroun & seeth hem harde, tak out the yolkes and hewe the white, tak the pot fro the fyre & cast the white therinne, messe the disches therwith & lay the yolkes above hole and flourer hit with clowes, & serve hit forth. .xxiij. Hares in talbotes. [f20v] Take hares & hewe hem in gobetes & seeth hem with the blodunwais- sched in broth, & whan they beth y nowe cast hem in cold watur, pyke hem and waische hem clene cole the broth & drawe it thorow a straynour, tak othere blod & cast in boillyng watur, seeth hyt & drawe hit thorow a straynour, tak almaundes unblaunched, waische hem & grynd hem & temper hit up with the self broth cast al in a pot, tak oynouns per- boyle hem, smyte hem smal & [f21r] cast hem in to this pot, cast ther inne poudour fort vyneger & salt. .xxiiij. Hares in papdele. Tak hares perboile hem in gode broth, cole the broth & waisch the flesch, cast ageyn to gyder, tak obleys other wafrouns in defaut of loseyns & couche in disches, tak poudour douce and lay on, salt the broth [inserted above: & ley] onoward and messe hit forth. .xxv. Conynges in cyvee. Tak counynges & smyte hem on [f21v] pecys & seeth in gode broth, mynce oynouns & seeth hem in grece & gode broth do therto, drawe a lyre of brede, blode & vyneger & broth do [inserted in margin: therto] with poudour fort. .xxvj. Conynges in gravey. Take counynges, smyte hem on pecys perboile hem & drawe hem with a gode broth with almaundes y blaun- ched & brayed, do therinne suger & poudour ginger & the flesch ther with flourer hit with suger & with poudour ginger. .xxvij. Chykenes in gravey. Tak chykenes & serve hem in the [f22r] same manere & serve hem forth. .xxviij. Fylettus in galentyne. Tak fylettes of pork & rost hit half y nowh, smyte hem on peces, drawe a lyour of brede & blod & broth & vyneger & do therinne, seeth it wel & do therinne poudour of peper & salt & messe it forth. .xxix. Pygges in sauce. Tak pygges y scaldid & quarter hem & seeth hem in water & salt, tak hem up & lete hem kele, tak persel, sauge, & grynde hit with [f22v] brede & yolkrd of ayroun hard y sode, temper it up with vynegur somwhat thicke, & lay the pigges in a vessel & the sew onoward and serve hit forth. .xxx. Sauce madame. Tak sauge, persel, ysop. & saveray quinces, perus, garlek, & grapes & fylle the gees therwith & sowe the hole that no grece come out & rost hem wel & kepe the grece that fallith ther of, tak galentyne & grece & do in a possinet, whan the gees beth rosted y nowhgh, [f23r] tak & smyte hem on pecys, and tak that is withinne & do hit in a possenet, & put therinne wyne if hit be to thick, do therto poudour of galyngale, poudour douce & salt, & boyle the sauce & dresse the geese in dishes & lay the sew onoward. .xxxj. Gees in hoggepot. Tak gees & smyte hem on pecys cast hem in a pot, do therto half wyne & half water & do therto a gode quantite of oynouns & erbes, set hit on the fyre & [f23v] cover hit fast, make a lyour of bred & blod & lay it therwith do therto poudour fort & serve hit forth. .xxxij. Carnel of pork. Tak the brawne of swyne, per boyle hit & grynd it smal & lay it up with yolkes of ayroun set it on the fyrer with white grece & lat it not seeth to fast do therinne safroun & poudour fort & messe it forth, & cast therinne poudour douce & serve hit forth. .xxxiij. Chykens in caudel. Tak chykouns & boyle hem in [f24r] gode broth & ram hem up, thenne tak yolkes of ayroun rawe & the broth & alye it to gydre, do therinne poudour of ginger, & sugour y nowh, safroun & salt & set it over the fyre with out boyllyng & serve the chykens hole other y broke & lay the sewe onoward. .xxxiiij. Chykens in hocche. Tak chykens & scald hem, take persel, & sauge with outen eny othere erbes, tak garlek & grapes & stap the chykene ful & seeth hem in gode broth, so that they [f24v] may esely be boyled therinne, messe hem & cast therto poudour douce. .xxxv. For to boyle fesauntes partryches, capouns and corlowes. Take gode broth & do ther to the foule, & do therto holw peper & flour of canel a gode quantite & lat hem seeth therwith & messe hit forth & cast ther onne poudour douce. [f25r] .xxxvj. Blank maunger. Tak capouns and seeth hem thenne tak hem up, take almaundes blaunched, grynde hem & alye hem up with the same broth, cast the mylke in a pot, waysche rys & do therto & lat is seeth, thanne tak brawne of capouns, tere it smal and do therto, take white grece, suger & salt & cast therinne, lat hit seeth, thanne messe hit forth and florysche it with anyes in confyt rede other whyte & with almaundes [f25v] y fryed in oyle. .xxxviij. Morree. Tak almaundes blaunched, waisch hem, grynde hem, & temper hem up with rede wyne, & alye hem with flour of rys, do therto pynes & fryed & colour it with saundres, do therto poudour fort & poudour douce and salt & messe hit forth & flour hit with aneys confyt whyte. .xxxix. Charlet. Tak pork & seeth it wel, hewe hit smal, cast it in a panne, breke ayroun & do therto & swynge [f26r - a half page that appears to have been inserted later, containing an omitted recipe] .xxxvij. Blank dessoree. Take almaundes blaunched, grynde hem and temper hem up with whyte wyne, on flesche day with broth, & cast therin flour of rys other amydoun & lye hit therwith, & tak brawn of capouns y ground, & take sugur & salt & cast therto, & florysche with aneys whyte, & tak a vessel y holed & put in safroun. [f26v - blank] [f27r] hit wel to geder, do therto cow mylk & safroun & boyle it to gyder, salt hit and messe hit forth. .xl. Charlet forsed. Tak mylke & seeth hit & swenge therwith yolkes of ayroun & do therto & poudour of ginger, & sugur & safroun & cast therto, tak the charlet out of the broth & messe hyt in dysches, lay the sewe o noward, floures hit with poudour douce and sugur. .xlj. Caudel ferry. Tak flour of paynedemayn and [f27v] gode wyne & drawe it to gyder, do therto a grete quantite of suger cypres or hony claryfied, & do ther to safroun, boyle hit & whan it is y boyled alye it up with yolkes of ayroun & do ther to salt & messe hit forth, and lay ther on suger and poudour gynger. .xlij. Juschell. Tak brede y grated & ayroun & swynge hem to gyder, do therto safroun, sauge & salt and castr broth therto, boyle it & messe forth. .xliij. Juschel enforsed. [f28r] Tak & do therto as to charle forced. .xliiij. Mortrews. Tak hennes & pork & seeth hem to gyder, tak the lyres of hennes & of the pork & hew it smal & grynde it al to dust, tak bred y grated & do therto, & temper hit with the self broth & alye hit up with yolkes of ayroun and cast ther on poudour fort, boyle hit & do therinne poudour of ginger, suger, safroun & salt, & loke that hit be [crossed out: not] stondyng and floures hit with poudour gynger. [f28v] .xlv. Mortrwes blank. Tak pork & hennes & seeth hem as to fores, bray almandes blaunched & temper hem up with the self broth & alye the flesch with the mylke & white flour of rys & boyle hit & do ther inne poudour of ginger, suger & salt and loke hit be stondyng. .xlvj. Brewet of almayn. Tak counynges or kyddes & hewe hem smal on morcels other on pects perboyle hem with the same broth, drawe an al- [f29r] mand mylk & flesch therwith, cast therto poudour galyngale & of ginger, with flour of rys & colour it with alkenet, boyle hit, salt hit & messe hit forth with sugur and poudour douce. .xlvij. Pyjouns y stewed Tak pyjouns & stop hem with garlek y pyled & with gode erbes y hewe & do hem in an erthen pot cast therto gode broth & white grece, poudour fort, safroun, verjous & salt. .xlviij. Loseyns. Tak gode broth & do in an erthen [f29v] pot, tak flour of payndmayn & make therof past with water and make ther of thynne foyles as paper with a roller, drye hit hard & seeth hit in broth, tak chese ruayne grated & lay it in disches with poudour douce & lay ther on loseyns y sode as hole as thou myght, & above poudour & chese & do twyes or thryes & serve hit forth. .xlix. Tartlettes. Tak pork y sode & grynde hit smal with safroun, medle [f30r] hit with ayroun & raysouns of coraunce & poudour fort & salt, make a foyle of dowh & close the fars therinne, cast the tart- lettes in a panne with fayre watur boillyng & salt, tak of the clene flesche withoute ayroun & boyle it in gode broth cast therinne poudour douce and salt & messe the rartlettes in in dysches & held the sew theron. .l. Pynnonade. Tak almaundes y blaunched & drawe hem up sumdel thykke [f30v] with gode broth other with water & set on the fyre & seeth it, cast therto yolkes of ayroun y drawe tak pynes fryed in oyle other in grece & do therto white poudour douce, suger & salt, & colour it with alkenet a litall. .lj. Rosee. Tak thicke mylke as to fore wellid, cast therto suger a gode porcioun, pynes, dates, y myn- ced, canel & poudour ginger, & seeth hit & alye it with floures of roses white & flour of rys. [f31r] cole hit, salt it, & messe hyt forth, yf thou wolt in stede of al- maund mylk: tak swete cremes of kyne. .lij. Coremarye. Tak colyaundre, careaway small grounded, poudour of peper & gar- lek y grounde & rede wyne, medle alle thes to gider and salt hit, tak loynes of pork rawe & fle of the skyn and pryk it wel with a knyf & lay it in the [inserted above: sause] [crossed out: sew], rost ther of what thou wolt & kepe that that fallith therfro in the rostyng [f31v] & seeth it in a possynet with fayre broth & serve it forth with the rost anon. .liij. Newe nounbles of dere. Tak noumbles & waische hem clene with water & salt & perboyle hem in water, take hem up & dresse [insert above: dyce] hem do with hem as with other noumbles. .liiij. Nota. The loyne of the pork is from the hippe boon to the heued. .lv. Nota. The fylettys buth two, that beth tak out of the pestels. .lvj. Spynee. Tak and make fode thikke al- [f32r] maund mylke as to fouer & do ther inne floures of hawthorun and make it as a rose & serve forth. .lvij. Chyrys. Tak almaundes unblaunched and waische hem, grynd hem, drawe hem up with gode broth, do therto thrydde part of chyrys, the stones tak out & grynd hem smale, make a layour of gode brede & poudour & salt & do therto, colour hit with sauyndres so that it be stondyng & florysche hit with aneys & with chelberyes. [f32v] & strowe theruppon & serve it forth. .lviij. Payne foundewe. Tak brede & frye hit in grece other in oyle, tak it up & lay it in gode wyne, grynde it with raysouns, tak hony & do it in a pot & cast therinne gleyre of ayroun with a litul water & bete hit wel to gyder with a sklyse, set it over the fyre & boyle hit, & whan the hatte arysith to gone over take it a doun & kele it & whan it is thus claryfyed do hit to that other with suger and [f33r] spyces, salt it & loke it be stondyng, florysch hit with white colyaundre in confyt and serve hit forth. .lix. Cruton. Tak the offal of capouns other of other bryddes, make hem clene & perboyle hem, tak hem up & dyce hem, tak swete cow mylke & cast therinne & lat hit boyle, tak payndemayn & of the self mylk & drawe thorowe a cloth & cast it in a pot, and lat it seeth, take ayroun y [f33v] sode, hewe the white & cast ther to [crossed out: & lye], and lye the sewe with yolkes of ayroun raw, colour hit with safroun, tak the yolkes & frye hem & florysche hem therwith and poudour douce. .lx. Vyne grace. Tak smale fylettes of pork & rost hem half & smyte hem to gobettes & do hem in wyne and vyneger & oynouns y mynced & stue hit in fyre, do therto gode poudours & salt & serve it forth. .lxj. Fonnell. [f34r] Tak alamundes unblaunched, grynd hem & drawe hem up with gode broth, tak a lombe or a kydde & half rost him other the thrydde part smyte him in gobettes & cast him to the mylke, tak smale bryddes y farced & y stewed & do therto suger, poudour of ca- nel & salt, tak yolkes of ayroun harde y sode & cleve a two & y paunced with flour of canel, & florysch the sew above tak alkanet fryed & foundryt & drap a bove with a fether & messe it forth. [f34v] .lkij. Douce Iame. Tak gode cow mylke & do hyt in a pot, tak persel, sauge, ysop, saveray, & othere gode erbes, & hewe hem & do hem in the mylke & seeth hem, tak capouns half y rosted & smyte hem on pecys & do therto white pynes & hony caryfied, salt it & colour hit with safroun & serve it forth. .lxiij. Conynges in syryp. Tak conynges & seeth hem wel in gode broth, tak wyne creke & do therto with a porcioun of vy- neger & flour of canel, hoole [f35r] clowes, quybybus hole, & othere gode spyces with raysouns co- rance & ginger, y pared & mynced, tak up the conynges & smyte hem on pecys & cast hem in to the syryp & seeth hem a litull in the fyre and serve hit forth. .lxiiij. Leche Lumbard. Tak raw pork & pulle of the skyn & pyke out the synowes & bray the pork in a morter with ayroun rawe, do therto suger, salt raysouns coraunce, dates mynced & poudour of peper poudour gylofrer [f35v] & do it in a bladder & lat it seeth til hit be ynowh, & whan it is ynowh kerve it, leche hyt in liknes of a peskod, and take grete raysouns & grynde hem in a morter, drawe hem up with rede wyne, do therto mylke of almaundes, colour hit with saundres & safroun, & do therto poudour of peper & of gylofrer & boyle hit, & whan hit is y boyled, tak poudour of canel & ginger, & temper it up with wyne & do alle thes thynges to gyder & loke that it be renyng, [f36r] & lat hit not seeth after that hit ys cast to gyder, & serve hit forth. .lxv. Conynges in clere broth. Tak connynges & smyte hem in go- bettus & waische hem & do hem in fayre water & wyne, & seeth hem & skymme hem, & whan they beth y sode pyke hem clene & draw the broth thorow a straynour & do the flesch therwith in a possenet & styne it & do therto vyneger & poudour of ginger, & a grete quantite & salt aftur the last boyllyng and serve hit forth. [f36v] .lxvj. Payne ragoun. Tak hony suger cypres & clarifye it to gider & boyle it with esye fyre & kepe it wel from brennyng & whan hit hath y boyled a whyle tak up a drope ther of with thy fynger & do hit in a litul water & loke yf it hong to gider & tak hit fro the fyre & do therto pynes the thryddendel & poudour ginger, & stere it to gyder tyl hit bigyne to thyk and cast it on [inserted above: a] [crossed out: the] wete table, lesche hit & serve hit forth with fryed [f37r] mete, on flesch day or on fysch dayes. .lxvij. Let lardes. Tak persel & grynd it up with a litul cow mylk, medle hit with ayroun & lard y dyced, take mylk aftur that thou hast to doue & mynge therwith & make therof dyverse colours, if thou wolt have yelow: do therto safroun & no persel, yf thou wold have hit white: nother persel ne safroun, but do therto amydoun, yf thou wolt have rede: do therto saundres, if thou wolt have [f37v] pownasse: do therto turnesole, if thou wolt have blak: do therto blod y sode & fryed & set on the fyre in as meny vessels as thou hast colours to, & seeth hyt wel & lay thes colours in a cloth, furst one & sithen another uppon him & sithen the thrydde & the ferth, & persse hit harde til hit be al out clene, whan hit is al cold, lesche it thynne, put hit inne a panne & frye hit wel & serve hit forth. .lxviij. Furmente with porpays. [f38r] Tak almaundes blaunched, bray hem and drawe hem up with fayre water, make furmente as byfore & cast the mylke ther to & messe it with porpays, .lxix. Perry of pesoun. Tak pesoun and seeth hem fast and cover hem tyl they berst, take hem up & cole hem thurgh a cloth, tak oynouns and mynce hem & seeth hem in the same sewe & oyle therwith, cast therto suger, salt and safroun, and seeth hem wel [f38v] theraftur, & serve hit forth. .lxx. Pesoun of almayne. Tak white pesoun, waysche hem, seeth hem a grete while, take hem & cole hem throw a cloth, waische hem in colde watur tyl the hulles go of cast hem in a pot & cover hem that no breth go out & boyle hem ryght wel & cast therinne gode mylke of almaundes, & a pertye of flour of rys with poudour ginger, safroun and salt. [f39r - written in a clearly modern hand] .xx.iii.xiij. Frenche owtes. Take and seeth white peson and take owte the perrey & perboile erbis & hewe hem grete & cast hem in a pot with the perrey pulle oynouns & seeth hem hole wel in water & do hem to the perrey with oile & salt. colour it with safroun & messe it and cast theron powdour douce. From Brander's Ms. Roll. inserted after Chychees. [f39v - blank] [f40r] .lxxj. Chyches. Take & wrye hem in askes al nyght other al day, other lay hem in hote aymers, at morowe waische hem clene in water, seeth hem up & do ther to oyle, garlek hole safroun, poudour fort and salt, seeth it & messe it forth. .lxxij. Makke. Tak grounden benes & seeth hem wel, tak hem up of the watur & cast hem in a morter grynde hem al to doust tyl they be white as eny mylke, chauf [f40v] a litul rede wyne, cast theramong in the gryndyng do therto salt, lesche it in disches, tak oynouns & mynce hem smal & seeth hem in oyle tyl they be al bronne, & florysche the disch therwith and serve hit forth. .lxxiij. Aquapatys. Pyle garlek and cast hit in a pot with water & oyle & seeth hit, do therto safroun, salt, poudour fort, & dresse it forth hote. .lxxiiij. Salat. Take persel, sauge, garlek, chy- [f41r] bollus, oynouns, leke, borage, myntes, poorettes, fenell, and towne tressis, rewe, rosmarye, purslary, lave & waische hem clene, pyke hem pluk hem small with thyne honde & myng hem wel with rawe oyle, lay on vyneger & salt & serve hem forth. .lxxv. Soppes in fenkell. Take blades of fenkel, schrede hem not to smale, do hem to seeth in watur & oyle and oynouns y mynced therwith, do safroun & salt & poudour douce, [f41v] serve hit forth, tak bread ytosted and lay the sew onoward. .lxxvj. Elate Tak Elna campana & seeth hit in water, tak hit up & grynde hit wel in a morter, temper hit up with ayroun & safroun & do it over the fyre & lat it not boyle, cast a bove poudour douce & serve forth. .lxxvij. Appulmoy. Tal applen & seeth hem in water drawe hem thorow a straynour, tak almaund mylke & hony & flour of rys, safroun & poudour [f42r] fort & salt, & seeth it stondyng. .lxxviij. Slete soppes. Tak white of lekes & slyt hem & do hem to seeth in wyne, oyle & salt, tost brede & lay in disches & the sewe a bove and serve hit forth. .lxxix. Lete lorye. Tak ayroun & wryne hem thurgh a straynour & do therto cowe mylke with butter & safroun & salt, seeth it wel, leshe it & loke that hit be stondyng [f42v] and serve hit forth. .lxxx. Sowpes doree. Take almaundes y brayed, drawe hem up with wyne, boyle hit cast theruppoun safroun & salt, tak brede y tosted in wyne lay therof a leyne & a nother of that sewe & do alle to gyder, florysch hit with suger, poudour ginger, & serve it forth. .lxxxj. Rapey. Tak half fygus & half raysouns pyke hem & waische hem in water, scald hem in wyne, bray hem in [f43r] a morter, drawe hem thorow a straynour, cast hem in a pot & therwith poudour of peper & othere gode poudours, lay it up with flouer of rys & colour it with saundres, salt it, seeth it & messe hit forth. .lxxxij. Sauce sarzyne. Tak heppes & make hem clene, tak almaundes blaunched, fry hem in oyle & bray hem in a morter with heppes, drawe it up with gode red wyne & do therinne suger ynowgh with [f43v] poudour fort, lat it be stondyng and lay it with poudre of rys & colour hit with alkenet and messe hit forth, & florysche hit with poume garnet, if thou wolt in flesch day: seeth capouns & tak the brawne & tese hym smal & do therto & make the lycoure of rys broth. .lxxxiij. Creme of almaundes. Tak almaundes blaunched, grynd hem & drawe hem up thycke, set hem over the fyre & boyle hem [f44r] set jem a doun & spryng hem with vyneger, cast hem a brode uppon a cloth & cast uppon hem sugur, whan hit is colde gader hit to gider & leshe hit in disches & serve it forth. .lxxxiiij. Gruel of almaundes. Tak almaundes y blaunched, bray hem with ote mele, drawe hem up with watur & cast theron safroun & salt. .lxxxv. Joutes of Alaunde mylk. Tak erbes, boyle hem, hewe [f44v] hem & grynd hem smal, drawe hem up with watur set hem on the fyre & seeth the jowtes with the mylke & cast theron sugur & salt. .lxxxvj. Caudel of almaund mylke. Tak almaundes blaunched and drawe hem up with wyne, do therto poudour ginger, & suger & colour hit with safroun, boyle hyt & serve hit forth. .lxxxvij. Fygey. [f45r] Tak almaundes blaunched, grynd hem & drawe hem up with watur & wyne, quarter fygus hole raysouns, cast therto poudour ginger, and honey claryfied seeth it & salt it & serve it forth. .lxxxviij. Pochee. Tak ayroun & breke hem in scaldyng [inserted above: hote] water, & whanne they ben soden ynowgh, take hem up, & tak yolkes of ayroun & rawe mylke & swyng hem [f45v] to gyder, & do therto poudour ginger, safroun & salt, set it over the fyre & lat it not boyle, take the ayroun y sode & cast the sewe onoward, & cet. .lxxxlx. Brewet of ayroun. Tak ayroun, water, & buttur and seeth hem y fere with safroun & gobettes of chese, wryng ayroun thorow a straynour, whan the water hath soden a while: tak thenne the ayroun & swyng hem with [f46r] verjous & cast therto & set it overe the fyre & lat it not boyle and serve hit forth. .lxl. Makrows. Tak and make a thynne foyle of dowh & kerve it on pecys and cast hym on boylyng water & seeth it wel, take chese & grate hit & butter most cast bynethen & a bove as loseyns and serve hit forth. .lxlj. Tostee. Tak wyne & hony & founde hit to gyder & skyme it clene, [f46v] and seeth it long, do ther to poudour of ginger, peper & salt, tost bred & lay the sewe ther to, kerve pecys of ginger, & flour it ther with and messe hit forth. .lxlij. Gynggaudy. Tak the ponche & the lyver of haddok, codlyng, and hake & of other fysche, perboyle hem, tak hem up and dyce hem smal, tak of the self broth & wyne & make a layour of brede, of ga lentyne with gode poudours and [f47r] salt, cast that fysche therinne & boyle hit & do therto amydoun & colour hit grene & serve forth. .lxliij. Erboule. Tak bolas & scald hem with wyne & drawe hem with a straynour, do hem in a pot, claryfye hony & do therto with poudour fort & flour of rys, salt it & florysche it with white aneys & serve forth. .lxliiij. Resmolle. Take almaundes y blaunched & drawe hem up with water [f47v] and alye hit with flour of rys & do therto poudour of ginger, suger & salt, & loke hit be not stondyng, messe hit and serve hit forth. .lxlv. Vyaunde cypre. Take mele & pyke out the stones & grynde hem smale, & drawe hem throw a straynour, take mede other wyne y fun- fryt in suger & do these therin, do therto poudour & salt & lay hit with flour of rys, & loke that hit be stondyng, if thou [f48r] wolt on flesche day: take hennes and pork y sode and grynde smale & do therto & messe hit forth. .lxlvj. Vyaynd cypre of samoun. Take almaundes & bray hem unblaunched, tak calewar samoun & seeth it in lu water drawe up thyne almaundes with the broth, pyke out the bones out of the fysche it clene & grynd it smale & cast thy mylk, & that to gydre, [f48v] & alye hit with flour of rys do therto poudour fort, suger and salt, & colour hit with alkenet, loke that hit not stondyng and messe hit forth. .lxlvij. Vyaund ryal. Take wyne qeke other rynysch wyne & hony claryfyed ther with, tak flour of rys, pynes, poudoure ginger, other peper & canel, other flour of canel, poudour of clowes, safroun, safroun, suger cypre, mulleberyes other saun- dres, & medle alle these [f49r] to gyder, boyle it and salt hit & loke hit be stondyng & ni. f. .lxlviij. Compast. Tak rote of persel, pasternak, of rafens, schrape hem & waische hem clene, take rapes & caboches y pared & y corve, take an erthen panne with clene water & set it on the fyre, cast alle these therinne, & whan they buth y boyled cast ther to perus & perboyle hem wel, tak [f49v] alle thes thinges up & lat hit kele on a fayre cloth, do therto salt whan hit is cold in a vessel take vyneger & powdour & safroun & do therto & lete alle thes lye therinne al a nyght other al day, tak wyne qeke & hony claryfied to gyder, take lumbard mustard & raysouns coraunce al hole & grynde poudour of canelle poudour douce, aneys hole & fenel seed, tak alle thes thynges & cast to gyder in [f50r] a pot of erth, & tak ther of whan thou wolt & serve hit forth. .lxlix. Gelee of fysche. Take tenches, pykes, eelys, turbut & plays, kerve hem to pecys, skald hem & waysche hem clene, drye hem with a cloth, do hem in a panne, do ther to half vyneger & half wyne & seeth hit wel, take the fysche & pyke hit clene, cole the broth thorow a cloth in to an erthen panne, do ther to poudour of peper [f50v] and safroun ynowh, lat hit seeth & skymme hit wel, whan hit ys y sode dof the grece clene, couche fysche on charfours & cole the sewe thorow a cloth onoward & serve hit forth. .C. Gelee of flesche. Take swynes fete & snowtes & the eerys, capouns, conynges, calves fete & waysche hem clene & do hem to seeth in the thriddel of wyne and vyneger & water & make forth [inserted above: as] before. [f51r] .Cj. Chysanne. Take roches, hole tenches & plays and smyte hem to gobetes, frye hem in oyle, blaunche almaundes frye hem & cast ther to raysouns coraunce, make lyour of crustes of brede, of rede wyne, and of vyneger, the thridde part ther with fyges drawen, & do therto poudour fort & salt, boyle hit, lay the fysche in an erthen panne and cast the sewe ther to, seeth oynouns [f51v] y mynced & cast therinne, kepe hit & ete hit cold. .Cij. Coungur in sawce. Take the counger & scald hym and smyte him in pecys & seeth him, take persel, mynt, peletour, rosemarye, and a litul sauge, brede & salt, poudour fort & a litul garlek clowes a lyte, take & grynd hit wel & drawe hit up with vyneger thorow a cloth, [f52r] cast the fysche in a vessel & do the sew onoward, & in. f. .Ciij. Rygh in sauce. Take rygh & make hem clene & do hem to seeth, pyke hem clene & fry hem in oyle, take almaundes & grynd hem in water or wyne, do therto almaundes blaunched hole fryed in oyle & raysouns coraunce, seeth the lyour grynd hit smal & do therto garlek y ground & a [f52v] litul salt, & verjous, poudour fort & safroun & boyle hit y fere, lay the fysche in a ves- sel & cast the sewe therto & messe hit forth cold. .Ciiij. Makerel in sauce. Take makerels & smyte hem on pecys, cast [inserted above: hem] on water & verjous, seeth hem with myntes & with othere erbes, colour hit grene other yelow, & messe hit forth. [f53r] .Cv. Pykes in brasey. Take pykes & undo hem on the wombes & waische hem clene & lay hem on a rost yrne, thenne take gode wyne & poudour ginger, & suger gode wone & salt & boyle hit in an erthen panne & messe forth the pyke & lay the sew onoward. .Cvj. Porpays in broth. [f53v] Make as thou makest noumbles of flesche with oynouns. .Cvij. Balloc broth. Take eelus & hyld hem & kerve hem to pecys & do hem to seeth in water & wyne so that hit be a litul oversteped, do ther to sauge & othere erbes with fewe oynouns y mynced, & whan the eelus buth soden y nowhgh do hem in a vessell, take a pike & kerve hyt [f54r] to gobettes & seeth hym in the same broth, do therto poudour ginger, galyngale, canel, & peper, & salt hit & cast the eelus therto and messe hit forth. .Cviij. Elys in brewet. Take crustes of brede & wyne & make a lyre, do ther to oynouns y mynced, poudour ginger, & canel, & a litul water & wyne that hit be steped, do therto salt, kerf thyn eelys & seeth hem wel. [f54v] .Cix. Cawdel of samoun. Take the guttes of samoun and make hem clene, perboyle hem a litul, take hem up & dyce hem, slyt the white of lekes & kerve hem smale, cole the broth & do the lekes therinne with oyle & lat hit boyle to gader y fere, do the samoun y corve ther inne, make a lyour of almaund mylke & of brede & cast therto spyces, safroun & salt, seeth hit wel & loke that hit be not to [f55r] stondyng. .Cx. Plays in cyvee. Take plays & smyte hem to pecys & fry hem in oyle, drawe a lyour of brede & gode broth & vyneger & do therto poudour ginger, peper & canel & salt & colour hit with gaudy grene & loke that it be not to stondyng. .Cxj. For to make flampens. Take clene pork & boyle hit tendre & thanne hewe hit smale, & thanne [f55v] bray hit smale in a morter, take fyges & boyle hem tendre in smal ale and bray hem & tender these ther with, thanne waysche hem in water and thenne bray hem alle to gider with ayroun, thenne take poudour of peper or elles marchaunt & ayroun & a porcioun of safroun & salt, & thenne take blank suger & ayroun & flour & make a past with a rollere, thenne make ther of smale peletes & frye hem browne in clene grece & set hem asyde, than make of that other del of that past long coffyns & do that comade therinne & close hem fayre with a countour & pynche hem smale a boute, thenne kitt above four other .vj. wayes, thenne take every of that kittyng up, & thanne colour hit with yolkes of ayroun & plaunt hem thicke in to the flaumpeuns above ther thou kittest hem & sette hem in an ovene & lat hem bake eselich & thenne serve hem forth. .Cxij. For to make nounbles in lent. [f56v] Take the blode of pykes other of coungur and nyme the paunches of pikes, of congur & of grete codlyng & boyle hem tendur & mynce hem smale & do hem in that blode take crustes of white brede & strayne hit thorow a cloth & than oynouns y boyled & y mynced, take peper & safroun, wyne, vyneger other aysel other aleger & do ther to & serve hit forth. .Cxiij. For to make cha [f57r] chaudoun for lent. Take blode of gurnardes and congur & the paunches of gurnard & byle hem tender & mynce hem smale & make a lyour of white crustes & oynouns y mynced, bray hit in a morter & thenne boyle hit to gyder tyl hit be stondyng, thanne take vyneger or aysel & safroun & put hit therto and serve hit forth. [f57v] .Cxiiij. Frumente with porpays. Tak clene whete & bete hyt smale in a morter & fanne out clene the doust, & thanne waysch hit clene & boyle hit tyl hit be tendur & broken, & thanne tak the secunde mylke of al- maundes & do therto, boyle hem to gyder tyl hit be stondyng & tak the furst mylke and alye hit up with a penne, tak up the porpays out of the [f58r] furmente & lesch hem in a dische with hote water and do safroun to the furmente, & yf the porpays be salt, seeth hit by hym serlf and serve hit forth. .Cxv. Fylettes in galyntyne. Tak pork & rost hit til the blode be tryed out & the broth, take crustes of brede & bray hem in a morter and drawe hem thorow a cloth [f58v] with the broth, thenne take oynouns & lesh hem on brede & do to the broth, & thanne take pork, leshe hit clene with a dressyng knyf & cast hit in to the broth & lat hit boyle til hit be more tendur, thanne tak that lyour ther to & thenne take a porcioun of peper & saundres & do ther to, an thanne take persel & ysope & mynce hyt smale & do therto, & thanne take rede wyne other whyte grese and raysound & do ther to and lete hit boyle a littul, and thenne serve hit forth. [f59r] .Cxvj. Veel in buknade. Tak fayr veel & kyt in smale pecys & boyle hit tendur in fyne broth other in water, thenne tak white brede other wastel & drawe ther of a white lyour with fyne broth, & do the lyour to the veel & do safroun ther to, thanne take persel & bray hyt in a morter, & the juys ther of do therto & thanne this is half yelow & half grene, thanne take a porcioun of wyne & poudour marchaunt & do ther [f59v] to and let hit boile wel, & do ther to a littul od vyneger & serve hit forth. .Cxvij. Sooles in cyvee. Take sooles & hyld hem, seeth hem in water, smyte hem on pecys & take a way the fynnes, take oynouns y boyled & grynde the fynnes ther with & brede, drawe hit up with the self broth, do ther to poudour fort, safroun, hony claryfied with salt seeth hit al y fere, broyle the sooles & messe hit in dysches, & lay the [f60r] sew above and serve hit forth. .Cxviij. Tenches in cyvee. Take tenches & smyte hem on pecys frye hem, drawe a lyour of radsouns corauns with wyne & whater, do ther to hole raysouns, poudre of ginger, of clowes of canel, of peper, do the tenches ther to & seeth hem with suger, salt & messe hit forth. .Cxvix. Oysters in gravy. [f60v] Schyl oysters and seeth hem in wyne & in har owne broth, cole the broth thorow a cloth, take almaundes blaunched, grynde hem & drawe hem up with the self broth & alye hit with flour of ryse & do the oysters therinne, cast in poudour ginger, sugur maces, qbybus & salt, seeth hit not to stondyng & serve hit forth. .Cxx. Muskels in bruet. Tale muskels, pyke hem, seeth hem [f61r] with the owne broth, make a lyour of crustes of brede & vyneger, do in oynouns y mynced & cast the muskels ther to & seeth hit & do ther to poudour with a littul salt & safroun, the same wyse make of oysters. .Cxxj. Oysters in cyvee. Tak oysters perboyle hem in theyre owne broth. make a lyour of crostes of brede & drawe hit up with the broth & vyneger mynce oynouns [f61v] and do therto with erbes & cast the oysters ther inne & boyle hit & do ther to poudour fort & salt & messe forth. .Cxxij. Caudel of muskels. Take & seeth muskels & pyke hem clene & waysche hem clene in wyn. take almaundes & bray hem. take summe of the muskels & grynd hem & somme hewe smale. drawe the muskels y grounde with the same self broth. wryng the almaundes with fayre water. do alle these to [f62r] gyder. do therto verjous & vyneger. take white of lekes & perboyle hem wel. wryng out the water and hewe hem smale. cast oyle ther to with oynouns perboyled & mynced smale do therto poudour fort safroun & salt a litul. seeth hit not to stondyng & messe hit forth. .Cxxiij. Mortrews of fysch. Take codlyng. haddok other hake & lynges with the rawnes & seeth hit wel in water. pyke out the [f62v] bones. grynd smale the fysch. drawe a lyour of almaundes & bred with the self broth & do the fysch grounden ther to & seeth hit & do therto poudour fort. safroun & salt & make hit stondyng. .Cxxiiij. Laumpreys in galentyne. Take laumpreys & sle hem with vyneger other with white wyne & salt. skald hem in water. slyt hem a litul at the navel. take out the guttes at the ende. kepe wel the blode. put the laumprey on a spyt. rost hym & [f63r] kepe wel the grece. grynde raysouns of corauns. drawe hit up with vyneger wyne. & crustes of brede. do therto poudour of ginger. of galyngale. flour of canel. poudour of clowes. & do ther to raysouns of corauns hole with the blode & the grece. seeth hit & salt hit. boyle hit not to ston dyng. take the laumprey do him in a chargour & lay the sew onoward. .Cxxv. Laumprouns in galyntyne. Take laumprouns & scald hem. seeth [f63v] hem. menge poudour galyngale & some of the broth to gyder & boyle hit. & do ther to poudour of ginger. & salt. take the laum prouns & boyle hem & lay hem in dysched & lay the sewe a bove. Cxxvj. Losyns in fysch day. Take almaundes unblaunched & waisch hem clene. drawe hem up with water. seeth the mylke & alye hit up with losyns. cast ther to safroun. suger & salt & messe hit forth with co lyaundre in confyt rede & serve it forth. [f64r] .Cxxvij. Sowpes of galentyne. Take poudour of galyngale with sugur and salt and boyle hit y fere. take brede y tosted & lay the sewe onoward. .Cxxviij. Sobre sauce. Take raysouns grynde hem with crustes of brede & drawe hit up with wyne. do ther to gode powdours. .Cxxix. Cold brewet. [f64v] Take creme of almaundes. drye hyt in a cloth. and when hit is dryed do hyt in a vessel. do ther to salt. sugur and whyte poudour of ginger. and the juys of fenel & wyne. and let hit stonde wel. lay full and messe and dresse hit forth. .Cxxx. Peerus in confyt. Take perus & pare hem clene. take gode rede wyne & mulberyes. other saundres & seeth the peres ther inne. & whan they buth y sode take hem up. make a syryp of wyne creke other vernage with blaunche [f65r] poudour. other whyte sugur & poudour of ginger. & do the peres ther inne. seeth hit a litul and messe hit forth. .Cxxxj. Egredouce of fysche. Take loches other tenches other sooles & smyte hem on pecys. fry hem in oyle. take half wyne half vyneger. sugur & make a syryp. do therto oynouns y corve, ratsiybs corauns & grete raysouns do ther to hole spyces good poudours & salt. messe the fysche & lay the sewe a bove and serve hit forth. [f65v] .Cxxij. Cold brewet. Take almaundes & grynde hem. take the twodele of wyne other the thryddel of vyneger drawe up the almaundes therwith. take aneys. sugur. & braunches of fe- nel grene a fewe & drawe hem up to gyder with the mylk. take poudour of canel. of ginger. clowes and maces hole. take kydde other chykens. other flesche & [crossed out: sch] choppe hem smale & seeth hem. take al this flesch whan hit is soden & lay hit in a clene [f66r] vessel & boyle the sewe & cast therto salt. & than cast al this in the pot with flesche and serve hit forth. Cxxxiij. Pevorat for veel & venesoun. Take brede & fry hit in grece. drawe hit up with broth & vyneger. take ther to poudour of peper & cast & set hyt on the fyrer. boyle it & messe it forth. .Cxxxiiij. Sauce blaunche for [f66v] capouns y sode. Take almaundes y blaunched & grynde hem al to doust. temper hit up with verjous & poudour of ginger. & messe hit forth. .Cxxxv. Sauce noyre for ca- pouns y rosted. Take the lyvour of capouns & rost hyt wel. take aneys & grayne de paryse gynger. canel. & a lital crust of brede & grynd hit smale. & grynde hit up [f67r] with verjous & with grece of capouns. boyle hit and serve hit forth. .Cxxxvj. Galentyne. Take crustes of brede & grynde hem smale. do therto poudour of galyngale. of canel. of ginger. & salt it temper hyt with vyneger & drawe it up throw a straynour & messe hit forth. .Cxxxvij. Gyngener. Take payndemayn & pare it clene & [f67v] funde hit in vyneger. grynde hyt and & temper hit up with vyneger & with poudour ginger. & salt. and drawe hit thorowe a straynour and messe hit forth. .Cxxxviij. Verde sauce. Take persel. mynte. garlek, a litul serpell & sauge a litul canel. ginger. peper. wyne. brede. vyneger and salt. grynd hit smal with safroun & messe hit forth. .Cxxxix. Sauce noyre for malard. [f68r] Take brede & blode y boyled & grynde hit & drawe hit thorow a cloth with vyneger. do therto poudour of ginger. & of peper & the grece of the malard. salt hit boyle hit wel & serve it forth. .Cxl. Caudel for gees. Take garlek & grynd hit small. safroun & flour ther with & cast. temper hit up with cowe mylke & seeth hit wel and serve hit forth. .Cxlj. Chaudyn for swannes. [f68v] Take the lyvour and the offall of [added above: the] swannes & do hit to seeth in gode broth. take hit up. take out the bones. take and hewe the flesch smale. make a lyour of crustes of brede & of the blode of the swan y soden. & do therto poudour of clowes & of peper & a litul wyne & salt & seeth hit & cast the flesch ther to y hewed and messe hit forth with the swan. .Cxlij. Sauce camelyne. Take raysouns of corauns & kyrnels [f69r] of notys & crustes of brede & poudour of ginger. clowes. flour of canel. bray it wel to gyder & do hit therto salr temper hit up with vyneger & messe forth. .Cxliij. Lumbard mustard. Take mustard seed & waysche hyt and drye hit in an ovene. grynd hit drye. sarse hit thorow a sarsour. claryfye hony with wyne & vyneger & stere hit wel to gyder & make hit thyk e nowh. & whan thou wolt spend therof: make it thyk [f69v] wyth wyne. .Cxliiij. Nota. Cranes and herouns schul be armed with lardes of swyne & eten wyth gyngyner. .Cxlv. Nota. Pekok and partryche schull be perboyled larded and rosted and eten with gyngyner. [f70r] .Cxlvj. Frytour blaunched. Take almaundes blaunched & grynde hem al to dousr with outen eny lycour. do therto poudour of gynger. sugur and salt. do thes in a thynne foyle. close hit therinne fast and fry hit in oyle. claryfye hony with wyne & bake hit ther with. .Cxlvij. Frytour of pastronakes of skyrwyttes & of apples. [f70v] Take pastronakes & skyrwittes & apples and perboyle hem. make a batour of flour & ayroun. cast therto ale. safroun & salt wete hem in the batour & fry hem in oyle or in grece. do ther to almaund mylk and serve hit forth. .Cxlviij. Frytour of mylk. Take cruddes & presse out the wheye. do therto sum whyte of ayroun. frye hem do therto & lay on suger & messe forth. .Cxlix. Frytour of herbes. [f71r] Take good erbes, grynde hem & medle hem with flour and water & a litul yest & salt and fry hem in oyle. and ete hem with clere hony. .Cl. Rasyols. Take swyne lyvours & seeth hem wel. take brede and grate hit. & tak yolkes of ayroun & make hit sowpul, & do ther to a litul of lard carnoun lyche a dee chese y grated & whyte grece. poudour douce & of ginger. & wynde hit to balles as grete as apples. take the calle of the [f71v] swyne & wynde evereche by hem self therinne. make a crust in a traup & lay the balle therinne & bake hit, whan they buth y nowh put ther in a layour of ayroun with poudour fort & safroun. & serve hit forth. .Clj. Mylates whyte. Take ayroun & wryng hem thorow a cloth, take poudour fort. brede y grated and safroun & cast therto a gode quandyte of butter with a litul salt, medle alle yferes, make a foyle in a traup & bake it wel ther inne and serve hit forth. [f72r] .Clij. Crustardes of flesch. Take pejouns. chykens. & smale bryddes. smyte hem in gobettes in grece with verjous. Do ther to safroun. make a crust in a traup & pynche hit & cowche the fleysch ther inne. cast ther in raysouns corauns, poudour douce & salt & breke ayroun & wryng hem thorow a cloth & swyng the sewe of the ther with & held hit ther on the flesch. cover hit and bake it wel and serve hit forth. [f72v] .Cliij. Mylates of pork. Hewe pork al to pecys & medle hit al with ayroun & chese y grated. do therto poudour fort. safroun & pynes with salt. make a crust in a traup, bake hit wel ther inne & serve hit forth. .Cliiij. Crustardes of fysche. Take loches. lamprouns & eelys. & smyte hem on pecys & stewe hem with almaund mylke & verjous, frye the [f73r] loches in oyle as to fores & lay thes fysches ther inne. cast ther on poudour fort. poudour douce. with raysouns corauns & prunes damysyns. take galyntyne & the sew therinne and swyng hit to gider. & cast hyt in the traup & bake it & serve it forth. .Clv. Crustardes of erbes on fysch day. Take gode erbes and grynde hem smale with wallenotys y pyked [f73v] clene a grete porcioun. lye hit up al- most with as muche verjous as water. seeth hit wel with poudour & safroun with oute salt, make a crust in a traup & do fysche ther inne unstewed with a litul oyle & gode poudour. whan hit ys half y bake do this ewe therto and bake hit up. If thou wolt make make hit clere of fysche; seeth ayroun harde & take out the yolkes & grynd hem with gode poudours & alye hit up with the good stues and serve hit forth. [f74r] .Clvj. Leshes fryed in Lentoun. Drawe a pyke. almaunde mylke with watur. take datus & pyke hem clene with apples & peres. & mynce hem with prunes damasyns. take out the stones out of the prunes & kerve the prunes a two. do therto raysouns. sugur, flour of canel. hole maces & clowes. gode poudours & salt. coloure hem up with saundres. menge thes with oyle. make a coffyn as thou doyst byfore & do this fars ther inne & bake hit wel [f74v] and serve hit forth. .Clvij. Wastels y farced. Take a wastel & holke out [inserted above: the] crummes, take ayroun & schepes talowe & the crummes of the same wastel. poudour fort & salt with safroun and raysouns of corauns. & medle alle thes y fere & do hit in the wastel. close hit & bynde hit fast to gyder & seeth hyt wel and serve hit forth. .Clviij. Sauge y farced. [f75r] Take pork and seeth hit wel & grynd hit smal. & medle hit with ayroun & brede y grated. do therto poudour fort & safroun with pynes and salt, take & close littull balles in foyles of sauge. wete hit with a batour of ayroun & fry hit and serve hit forth. .Clix. Sawgeat. Take sauge. grynd hit & temper hit up with ayroun. take & kerve hem to gobettes & cast in a possynet. & do ther with grece & fry hit. whan hit is fryed y nowhe: cast ther to [f75v] sauve with ayroun. make hyt not to hard. cast ther to poudour douce & messe hit forth. If hit be in ymbre day, take sauge. buttur & ayroun. & let hit stonde wel by the same, and serve hyt forth. .Clx. Cryspes. Take flour of payndemayn & medle hit with whyte grece over the fyre in a chawfour. and do the batour ther to queyntlych thorow thy fyngours or thorowe a skymmour. & let hit a lytul quayle so that ther be hooles [f76r] therinne. and yf thou wolt: colour hit with alkenet foundyt. take hem up and cast ther on sugour. .Clxj. Cryspels. Take & make a foyle of good past as thynne as paper. kerve hit out and fry hit in oyle other in grece. & the remnaunt take hony claryfyed & flamme hem ther with. alay hem up and serve hit forth. .Clxij. Tartee. [f76v] Take pork y sode. hewe hit & bray hit, do ther to ayroun. raysouns. corauns sugur & poudour of ginger. poudour douce. & smale bryddes ther among & whyte grees take prunes. safroun & salt & make a crust in a traup & do the fars ther inne & bake it wel. & cet. .Clxiij. Tart in ymber day. Take & perboule oynouns & erbes & presse oute the water & hewe hem smale. take brede & bray hit in a morter & temper hit up with ayroun. do [f77r] ther to buttur. safroun. & salt & raysouns corauns & a litul sugur with poudour douce. & bake hit in a traup & serve hit forth. .Clxiiij. Tart debry. Take a crust ynche depe in a traup. take yolkes of ayroun rawe. & chese ruayne. & medle hit & the yolkes to gyder. do therto poudour ginger. sugur. safroun and salt. do hyt in a traup and bake hyt and messe hyt forth. [f77v] .Clxv. Tart de brymlent. Take fygus, raysouns. & waysche hem in wyne & grynde hem smale with apples & perus clene pyked take hem up & cast hem in a pot with wyne and sugur, take calwar sawmoun y sode. other codlyng, other haddock, bray hem smale. & do ther to whyte poudours & hole spyces & salt and seeth hyt. & whan hyt is y sode y nowh take hit up & do hit in a vessel. [f78r] and let hyt kele. make a coffyn an ynche depe & do the fars therinne. and plaunt hit a bove with prunes and damysyns. take the stones out. & with dates quarterd & pyked clene. and cover the coffyn and bake hyt wel and serve hyt forth. .Clxvj. Tartes of flesche. Take pork y sode & grynd it smale. take harde ayroun y sode and y grounde & do ther to with chese y grounde take gode poudour and hole spyces. [f78v] sugur. safroun & salt & do therto. make a coffyn as to fore sayd & do this therin & plant hit with smale bryddes y styued & counynges & hewe it smale to gobettes & bake as to fore & cet. .Clxvij. Tartlettes. Take veel y sode & grynde hit smale. take harde ayroun y sode & y grounde & do ther to with prunes. hole dates y corve. pynes. & raysouns corauns. hole spyces & poudour. sugur & salt. & make a lytul coffyn & do this fars ther inne. [f79r] cover & bake hit and serve hit forth. .Clxviij. Tartes of fysche. Take eelys & sawmoun & smyte hem on pecys & stewe hyt in almaunde mylke & verjous. drawe up an al- maunde mylke with the stewe. pyke out the bones clene of the fysch & save the myddel pece hole of the eelys & grynde that other fysch smale and do ther to poudour. sugur & salt & grated brede & force the eelys therwith there as the bones were. medle that [f79v] otherdele of the fars & the mylk to gider & colour hit with saundres. make a crust in a traup as byfore & bake it ther inne and serve hit forth. .Clxix. Sambocade. Take & make a crust in a traup. & tak cruddes and wryng out the wheyghe & drawe thorow a straynour. & put in the straynour crustes. do ther to sugur the thrydde part & sumdele whyte of ayroun. & schake ther inne blomes of elren. & bake hit up with enrose [f80r] and messe hyt forth. .Clxx. Erbolate. Take persel. myntes, saveray & sauge. & tansay. ferbayne. clarry. rewe. dy tayn. fenel. southrenwode. hewe hem & grynd hem smale. medle hem hem up with ayroun. do butter in a traup & do the fars ther to. & bake hit and messe hit forth. .Clxxj. Nysebek. [f80v] Take the thrydde part of soure dokkes & flour therto & bete hit to gyder tyl yt be as towh as eny lyme. cast therto salt & do hit in a dysche. holke in the bothome. & lat hyt out with thy fyngur keyntlyche in a chawfour with oyle & fry hit wel. & whan hit is ynowh: take hit out and cast ther on suger & serve hyt forth. .Clxxij. For to make pomme dorryes & othere thynges. [f81r] Take the lyre of pork rawe & grynde hit smale. medle hit up with poudour fort safroun. & salt, & do ther to raysouns of corauns. make balles ther of, & wete hit wel in whyte of ayroun & do hyt to seeth in boylyng watur. take hem up & put hem on a spyt, rost hem wel. & take persel y ground and wryng hyt up with ayroun & a perty of flour & let yerne a boude the spyt & yf thou wolt: take for persel safroun and serve hyt forth. [f81v] .Clxxiij. Cotagres. Take & make the self fars. but do ther to pynes & sugur. take an hole rowsted kok, pulle hym & hylde hym al to gyder save the legges. tak a pygge & hyld hym fro the myddes donwardes. fyl hym ful of the fars & sowe hym fast to gyder. do hym in a panne & seeth hym wel, & whan they buth y sode: do hem on a spyt & rost hit wel. colour hit with yolkes of ayroun & safroun. lay theron foyles of gold [f82r] & of sylver. and serve hit forth. .Clxxiiij. Hert rowce Take the mawe of the grete swyne. and .v. other .vj. of pigges mawes, fylle hem ful of the self fars. & sowe hem fast, perboyle hem. take hem up & make smale prewes of gode past & frye. take thes prewes y fryed & seeth hem thykke and the mawes on the fars made aftur an urchoun with oude legges, put hem on a spyt & rost hem as to fore. [f82v] and colour hem wyth safroun. & cet. .Clxxv. Potews. Take pottes of erthe lytul of half a quart and fylle hem full of pomme dorryes other make wyth thyn honde, other in a molde of pottes of the self fars. put hem in watur & seeth hem up wel. and whan they buth ynowhe, breke the pottes of erthe & do the fars on the spyt & rost hem wel. & whan they bene y rosted: colour hem as pomme dorryes. make of lytul prews gode past. fry hem [f83r] or rost hem wel in grece. & make ther of eeres to pottes & colour hyt, & make roses of good past & fry hem & put the steles in the hole ther the spyt was. & colour hyt wyth whyte other rede and messe hyt forth. .Clxxvi. Sachus. Take smale sachelles of canvas and fylle hem full of the same fars & seeth hem. & when they bene y nowh. take of the canvas. rost hem and coloure hem and serve hem forth. [f83v] .Clxxvij. Bursews. Take pork, seeth hyt & grynde hyt smale with soden ayroun. do therto gode poudours and hole spyces & salt with sugur make ther of smale balles & cast hem in a batour of ayroun. & wete hem in flour & frye hem in grece as frytoures & serve forth. .Clxxviij. Spunoches yfryed. Take spynoches & perboyle hem in [f84r] seethyng watur. take hem up & presse out the water & hewe hem in two. fry hem in oyle clene. do ther to poudour douce. & serve hyt forth. .Clxxix. Benes yfryed. Take benes & seeth hem. almost tyl they berstoun. take & wryng out the watur clene. do therto oynouns y sode & y mynced. and garlek ther wyth. fry hem in oyle other in grece. and do therto poudour douce. and serve hyt forth. [f84v] .Clxxx. Rysshews of fruyt. Tale fygus & raysouns. pyke hem & waysche hem in wyne. grynde hem with apples & perus y pared & y pyked clene. do therto gode poudour and hole spyces, make balles ther of & fry hem in oyle & serve forth. .Clxxxj. Daryols. Take creme of cowe mylke other of almaundes do ther to ayroun wyth [f85r] sugur. safroun & salt, medle hyt y fere, do hyt in a coffyn of two ynche depe. bake hit wel & cet. .Clxxxij. Flaumpeyns. Take fat pork y sode. pyke hyt clene. grynde hit smale. grynd chese & do ther to with sugur and gode poudours. make a coffyn of an ynche depe & do this fars ther inne. make a thynne foyle of gode past & kerve out ther of smale poyntes. fry hem in fars. [f85v] and bake hit up, & serve hyt forth. .Clxxxiij. Chewettes on flesch day. Take the lyres of pork, & kerve hit al to pecys & hennes ther with. & do hit in a panne & fry hyt. & make a coffyn as to a smale pye & do ther in. & do ther uppon yolkes of ayroun harde. poudour of ginger. & salt, covere hit & fry hit in grece. other bake it wel. & serve forth. [f86r] [there appear to be one or more pages missing in the original] every syde. kerve out keyntlyche kyrnels above in the maner of bate lyng, and dry hem hard in an ovene other in the sune. In the myddel coffyn do a fars of pork, with gode powdour and ayroun rawe with salt & colour hit with safroun. and do in a nother creme of almandes, & held in a nother creme of cowe mylke with ayroun. colour hyt with saundres. In a nother manere: fars of fyges. of raysouns. of apples. of peres. & holde hit browne. In a nother manere, do fars as to frytours [f86v] blaunche. & colour hyt grene. put this in the ovene and bake hyt wel & serve hit foth with ew ardaunt. .Clxxxviij. To make two pecys of flesh to fasten to gyder. Take a pece of freysche flesche & do hyt in a pot for to seeth. other take a pece of freysch fleysch & kerve hit al to gobetes. do yt in a [f87r] pot to seeth. and take the wose of comfery & put hyt in the pot to the flesch and hyt schal fasten anon and thanne serve hyt forth. .Clxxxix. Pur fayre ypocras. Treyz unces de queynel. & .iij. unces de ginger. spyknard le pays dun denere garyngale. clowes gylofre. poevre long, noiez mugadez. marjorame cardemomi de chescun .i. quarter douce grayne & de paradys. flour de quey- nel de chescun din unce de toutes [f87v] soit fait poudour & cet. .Clxl. For to make blank maunger. Put rys in water al a nyght. & at morow waysche hem clene. afturward put hem to the fyre fort berst. & not to myche. sithen take brawne of ca- pouns or of hennes soden. & drawe hit smale. aftur take mylke of almayndes & put in to the rys and boyle hyt, and whan it ys y boy- led: put in the brawne & alye it ther with that hit be wel chargeaunt, [f88r] & mont hit fynely wel that hyt syt not to the pot. & whan yt is y nowh boyled & chargeaunt: do the sugur gode part. put ther in almaundes fryed & whyte grece fryed of pork freysch & salt. & whan yt is dres- sed in dysches. strawe ther on sugur & styke ther in almaundes y fryed in whyte grece & dresse hit forth. .Clxlj. For to make blank desyre. Take brawne of hennes or capouns y soden with outen the skyn. and [f88v] hewe hem as smale as thou may, and grynde hem in a morter. aftur, take gode mylke of almaundes & put the brawne ther inne & stere hem wel to gyder & do hem to seeth. & take flour of rys & of amydoun. & lay hit so that hyt be wel chargeaunt. & do therto sugur a gode party. & a party of whyte grece. & whan hit is put in dysches, strawe uppon blaunche powdour. & than put in blank desyre & maw- manye in dysches to gyder. & cet. .Clxlij. For to make mawmany. [f89r] Take the chese & of fleysch of capouns or of hennes and hak smale and grynde hem smale in a morter. take mylke of almaundes with the broth of freysch fleysche, [inserted above: or] beef & put the fleysche in the mylke or in the broth. set hem to the fyre and lye hem with flour of rys or gastboun of amydoun as chargeaunt as the blank desyre and with yolkes of ayroun and safroun for to make hit yelow & whan hit ys dressyt in dysches with blank desyre: styke a bove clowes de gylofre. and straw poudour [f89v] of [crossed out: pou] galyngale above & serve forth. .Clxliij. Pety parnant. Take marowe hole parad and kerve hit rawe. poudour of gynger. sugur. & yolkes of ayroun. dates mynced. ray- souns of corauns. salt a lytul. and loke that thou make thy past with yolkes of ayroun and that no water come therto. and fourme thy coffyn and make up thy past. [f90r - a page that appears to have been inserted later, containing an omitted recipe] .Clxliiij. Payn puff Eodem in [*] fait payn puff. but make it more tendre the past. and loke the past be rounde of the payn puf as a coffyn & a pye. [* a small circle in superscript] Explicit. [end]