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Lvij - Charlet A-forcyd Ryally


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"

lvij - Charlet a-forcyd ryally. Take gode Mylke of Almaunde; take tender Porke, an hew it smal, an bray it on a morter; take eyroun, an draw thorw a clothe; temper vppe thin flesshe ther-with, an caste on the potte; take the mylke, an sette it ouer the fyre; sesyn it wyth Salt an Safroun caste ther-on; boyle it, an when yt komyth on hy, a-lye it with wyne, an sette it a-doun; take vppe an ley it on a clothe, an presse it a lytil; ondo it a-3en, and caste ther-on pouder Gyngere, Galyngale, Sugre y-now; menge it to-gederys, presse it a-a3en, sethe [correction; sic = MS. seye .] the brothe wyl; take styf Almaunde mylke y-temperyd with Freysshe brothe, and caste ther-on Saffroun an Sugre y-now, an a lytil Salt, and boyle it, than take and set it owt; leche now thin mete, and ley ther-of in a dysshe; take the sewe, and ley a-boue; take Maces and Sugre, and caste ther-on, and serue forth [correction; sic = f].

autodoc



Other versions of this recipe:

Charlet Enforesyd (Thomas Awkbarow's Recipes (MS Harley 5401))

Charlet forced (A Noble Boke off Cookry)

Charlet Yforced (Forme of Cury)

Charlet forsed (Fourme of Curye [Rylands MS 7])




Links to modern interpretations:


Give it Forth  

Charlet a-forcyd
Yonnie Travis
Give it Forth
http://giveitforth.blogspot.com/2017/01/harleian-ms-279-ab-1430-lvij-charlet.html






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