MC Logo

Cliij - Pompys


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"

Cliij - Pompys. Take Beef, Porke, or Vele, on of hem, and raw, alle to-choppe it atte the dressoure, than grynd hem in a morter as smal as thou may, than caste ther-to Raw 3olkys of Eyroun, wyn, an a lytil whyte sugre: caste also ther-to pouder Pepyr, and Macys, Clowes, Quybibys, pouder Canelle, Synamoun, and Salt, and a lytil Safroun; then take and make smale Pelettys round y-now, and loke that thou haue a fayre potte of Freysshe brothe of bef or of Capoun, and euer throw hem ther-on and lete hem sethe tyl that they ben y-now; then take and draw vppe a thryfty mylke of Almaundys, with cold freysshe brothe of Bef, Vele, Moton, other Capoun, and a-lye it with floure of Rys and with Spycerye; and atte the dressoure ley thes pelettys .v. or .vj. in a dysshe, and then pore thin sewe aneward, (Note: on it) and serue in, or ellys make a gode thryfty Syryppe and ley thin (Note: Thine) pelettys atte the dressoure ther-on, and that is gode seruyse. (Note: four blank pages follow)

autodoc



Other versions of this recipe:

Pumpes (Two Fifteenth-Century Cookery-Books)




Links to modern interpretations:


Give it Forth  

Pompys
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2016/02/harleian-ms-279-ab-1430-pompys.html



Medieval Cookery  

Pumpes
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/pumpes.html






Home : Recipes : Menus : Search : Books : FAQ : Contact