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Cxlj - Noteye

This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Cxlj - Noteye. Take a gret porcyoun of Haselle leuys, and grynd in a morter as smal as thou may, whyl that they ben 3onge; take than, and draw vppe a thrift Mylke of Almaundys y-blaunchyd, and temper it with Freysshe brothe; wryng out clene the Ius of the leuys; take Fleysshe of Porke or of Capoun, and grynd it smal, and temper it vppe with the mylke, and caste it in a potte, and the Ius ther-to, do it ouer the fyre and late it boyle; take flour of Rys, and a-lye it; take and caste Sugre y-now ther-to, and Vynegre a quantyte, and pouder Gyngere, and Safroun it wel, and Salt; take smal notys, and breke hem; take the kyrnellys, and make hem whyte, and frye hem vppe in grece; plante ther-with thin mete and serue forth.


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