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Trayne Roste


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"

Trayne roste. Take Dates and figges, and kutte hem in a peny brede; And then take grete reysons and blanched almondes, and prik hem thorgh with a nedel into a threde of a mannys length, and one of one frute and a-nother of a-nother frute; and then bynde the threde with the frute A-bought a rownde spete, endelonge the spete, in maner of an hasselet; And then take a quarte of wyne or Ale, and fyne floure, (Note: D. MS.; sugur, Harl) And make batur thereof, and cast thereto pouder ginger, sugur, and saffron, pouder of Clowes, salt; And make the batur not fully rennyng, and nother stonding, but in the mene, that hit may cleue, and than rost the (Note: "than rost the": D. MS.; that rost, Harl) treyne abought the fire in the spete; And then cast the batur on the treyne as he turneth abought the fire, so longe til the frute be hidde in the batur; as thou castest the batur there-on, hold a vessell vndere-nethe, for (Note: against, to stop) spilling of the batur/ And whan hit is y-rosted well, hit wol seme a hasselet; And then take hit vppe fro the spit al hole, And kut hit in faire peces of a Span length, And serue of hit a pece or two in a dissh al hote.

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