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Lxxxiiij - Vyaund De Ciprys Ryalle

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"

lxxxiiij - Vyaund de ciprys Ryalle. Take the to del (Note: Two parts.) 3olkys of eyron, the thridde dele Hony; take Clowes and kutte hem; take Roysonys, tak brawn of Capoun, and hewe it smal; caste al in a potte, and lat boyle and stere it wyl; take wyne an boyle hem, and make a Syryppe; take of (Note: off) the potte al a-bowte, ther as it hangyth, and late it boyle wyl tille it be as chargeaunt as it may; take thin thombe (Note: Thumb) and pylt (Note: Put.) ther-on, and 3if it cleuey, let it boyle, and 3if it nowt, sette it owt a-non in a clen bolle, an wete thin bolle in the Syrippe, and caste thin mete ther-on; and whan thow dressist thi mete, leche it and caste thin (Note: Thy) Syryppe a-bouyn vppe-on, and serue forth.


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