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Lv - Iuschelle Of fysshe

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"

lv - Iuschelle of Fysshe. Take fayre Frye of Pyke, and caste it raw on a morter, an caste ther-to gratid brede, an bray hem as smale as thow mayste; and 3if it be to stondyng, caste ther-to Almaunde mylke, an bray hem to-gederys, an stere it to-gederys, and caste ther-to a littel Safroun and Salt, an whyte Sugre, an putte al in a fayre Treen bolle, and toyle (Note: Twille in Douce MS) it to-gederys wyth thin hond, an loke that it be no3t to chargeaunt, but as a man may pore it out of the bolle; and than take a Chafoure or a panne, an caste ther-in fayre grauey of pyke or of Freysshe Samoun, y-draw thorw a straynoure, and sette it on the fyre; thanne take fayre Percely an Sawge, an caste ther-to, an lat it boyle, an caste ther-to a lytil Safroun an Salt; and whan it hath y-boylid a whyle, stere it faste, an caste the Stuffe ther-to, an stere it euermore; an whan alle is oute of the bolle, caste a litil an a litil in-to the chafoure, or the panne; stere it soffter an sofftere, tylle it come to-gedere; than gader it to-gederys with a ladelle or a Skymoure, softe, tille it be round to-gedere; thanne take it fro the fyre, an sette the vesselle on a fewe colys, an late it wexe styf be hys owne acord; than serue forth.


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