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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/8102-8.txt b/8102-8.txt new file mode 100644 index 0000000..2839ee3 --- /dev/null +++ b/8102-8.txt @@ -0,0 +1,7818 @@ +The Project Gutenberg EBook of The Forme of Cury, by Samuel Pegge + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: The Forme of Cury + +Author: Samuel Pegge + +Posting Date: April 2, 2013 [EBook #8102] +Release Date: May, 2005 +First Posted: June 15, 2003 + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK THE FORME OF CURY *** + + + + +Produced by Tobin Richard, Charles Franks, Greg Lindahl, +Cindy Renfrow and the Online Distributed Proofreading Team. +Corrections and additions by Greg Lindahl. + + + + + + + + + + +THE FORME OF CURY, + +A ROLL OF ANCIENT ENGLISH COOKERY. + +Compiled, about A.D. 1390, by the Master-Cooks of King RICHARD II, + +Presented afterwards to Queen ELIZABETH, by EDWARD Lord STAFFORD, + +And now in the Possession of GUSTAVUS BRANDER, Esq. + + +Illustrated with NOTES, And a copious INDEX, or GLOSSARY. + +A MANUSCRIPT of the EDITOR, of the same Age and Subject, with other +congruous Matters, are subjoined. + +"--ingeniosa gula est." MARTIAL. + + + + +TO GUSTAVUS BRANDER, Esq. F.R.S. F.S.A. and Cur. Brit. Mus. + +SIR, + +I return your very curious Roll of Cookery, and I trust with some +Interest, not full I confess nor legal, but the utmost which your +Debtor, from the scantiness of his ability, can at present afford. +Indeed, considering your respectable situation in life, and that +diffusive sphere of knowledge and science in which you are acting, it +must be exceedingly difficult for any one, how well furnished soever, +completely to answer your just, or even most moderate demands. I +intreat the favour of you, however, to accept for once this short +payment in lieu of better, or at least as a public testimony of that +profound regard wherewith I am, + +SIR, + +Your affectionate friend, +and most obliged servant, +St. George's day, 1780. + +S. PEGGE. + + + + +PREFACE + +TO THE + +CURIOUS ANTIQUARIAN READER. + +Without beginning _ab ovo_ on a subject so light (a matter of +importance, however, to many a modern Catius or Amasinius), by +investigating the origin of the Art of Cookery, and the nature of it +as practised by the Antediluvians [1]; without dilating on the +several particulars concerning it afterwards amongst the Patriarchs, +as found in the Bible [2], I shall turn myself immediately, and +without further preamble, to a few cursory observations respecting +the Greeks, Romans, Britons, and those other nations, Saxons, Danes, +and Normans, with whom the people of this nation are more closely +connected. + +The Greeks probably derived something of their skill from the East, +(from the Lydians principally, whose cooks are much celebrated, [3]) +and something from Egypt. A few hints concerning Cookery may be +collected from Homer, Aristophanes, Aristotle, &c. but afterwards +they possessed many authors on the subject, as may be seen in +Athenæus [4]. And as Diætetics were esteemed a branch of the study of +medicine, as also they were afterwards [5], so many of those authors +were Physicians; and _the Cook_ was undoubtedly a character of high +reputation at Athens [6]. + +As to the Romans; they would of course borrow much of their culinary +arts from the Greeks, though the Cook with them, we are told, was one +of the lowest of their slaves [7]. In the latter times, however, they +had many authors on the subject as well as the Greeks, and the +practitioners were men of some Science [8], but, unhappily for us, +their compositions are all lost except that which goes under the name +of Apicius; concerning which work and its author, the prevailing +opinion now seems to be, that it was written about the time of +_Heliogabalus_ [9], by one _Cælius_, (whether _Aurelianus_ is not so +certain) and that _Apicius_ is only the title of it [10]. However, +the compilation, though not in any great repute, has been several +times published by learned men. + +The Aborigines of Britain, to come nearer home, could have no great +expertness in Cookery, as they had no oil, and we hear nothing of +their butter, they used only sheep and oxen, eating neither hares, +though so greatly esteemed at Rome, nor hens, nor geese, from a +notion of superstition. Nor did they eat fish. There was little corn +in the interior part of the island, but they lived on milk and flesh +[11]; though it is expressly asserted by Strabo that they had no +cheese [12]. The later Britons, however, well knew how to make the +best use of the cow, since, as appears from the laws of _Hoel Dda_, +A.D. 943, this animal was a creature so essential, so common and +useful in Wales, as to be the standard in rating fines, &c. [13]. + +Hengist, leader of the Saxons, made grand entertainments for king +Vortigern [14], but no particulars have come down to us; and +certainly little exquisite can be expected from a people then so +extremely barbarous as not to be able either to read or write. +'Barbari homines a septentrione, (they are the words of Dr. Lister) +caseo et ferina subcruda victitantes, omnia condimenta adjectiva +respuerunt' [15]. + +Some have fancied, that as the Danes imported the custom of hard and +deep drinking, so they likewise introduced the practice of +gormandizing, and that this word itself is derived from _Gormund_, +the name of that Danish king whom Ælfred the Great persuaded to be +christened, and called Æthelstane [16], Now 'tis certain that +Hardicnut stands on record as an egregious glutton [17], but he is +not particularly famous for being a _curious Viander_; 'tis true +again, that the Danes in general indulged excessively in feasts and +entertainments [18], but we have no reason to imagine any elegance +of Cookery to have flourished amongst them. And though Guthrum, the +Danish prince, is in some authors named _Gormundus_ [19]; yet this is +not the right etymology of our English word _Gormandize_, since it is +rather the French _Gourmand_, or the British _Gormod_ [20]. So that +we have little to say as to the Danes. + +I shall take the later English and the Normans together, on account +of the intermixture of the two nations after the Conquest, since, as +lord Lyttelton observes, the English accommodated them elves to the +Norman manners, except in point of temperance in eating and drinking, +and communicated to them their own habits of drunkenness and +immoderate feasting [21]. Erasmus also remarks, that the English in +his time were attached to _plentiful and splendid tables_; and the +same is observed by Harrison [22]. As to the Normans, both William I. +and Rufus made grand entertainments [23]; the former was remarkable +for an immense paunch, and withal was so exact, so nice and curious +in his repasts [24], that when his prime favourite William Fitz- +Osberne, who as steward of the household had the charge of the Cury, +served him with the flesh of a crane scarcely half-roasted, he was so +highly exasperated, that he lifted up his fist, and would have +strucken him, had not Eudo, appointed _Dapiser_ immediately after, +warded off the blow [25]. + +_Dapiser_, by which is usually understood _steward of the king's +household_ [26], was a high officer amongst the Normans; and +_Larderarius_ was another, clergymen then often occupying this post, +and sometimes made bishops from it [27]. He was under the _Dapiser_, +as was likewise the _Cocus Dominicæ Coquinæ_, concerning whom, his +assistants and allowances, the _Liber Niger_ may be consulted [28]. +It appears further from _Fleta_, that the chief cooks were often +providers, as well as dressers, of victuals [29]. But _Magister +Coquinæ_, who was an esquire by office, seems to have had the care of +pourveyance, A.D. 1340 [30], and to have nearly corresponded with +our _clerk of the kitchen_, having authority over the cooks [31]. +However, the _Magnus Coquus_, _Coquorum Præpositus_, _Coquus Regius_, +and _Grans Queux_, were officers of considerable dignity in the +palaces of princes; and the officers under them, according to Du +Fresne, were in the French court A.D. 1385, much about the time that +our Roll was made, 'Queus, Aideurs, Asteurs, Paiges, Souffleurs, +Enfans, Saussiers de Commun, Saussiers devers le Roy, Sommiers, +Poulliers, Huissiers' [32]. + +In regard to religious houses, the Cooks of the greater foundations +were officers of consequence, though under the Cellarer [33], and if +he were not a monk, he nevertheless was to enjoy the portion of a +monk [34]. But it appears from Somner, that at Christ Church, +Canterbury, the _Lardyrer_ was the first or chief cook [35]; and this +officer, as we have seen, was often an ecclesiastic. However, the +great Houses had Cooks of different ranks [36]; and manors and +churches [37] were often given _ad cibum_ and _ad victum monachorum_ + +[38]. A fishing at Lambeth was allotted to that purpose [39]. + +But whether the Cooks were Monks or not, the _Magistri Coquinæ_, +Kitcheners, of the monasteries, we may depend upon it, were always +monks; and I think they were mostly ecclesiastics elsewhere: thus +when Cardinal Otto, the Pope's legate, was at Oxford, A. 1238, and +that memorable fray happened between his retinue and the students, +the _Magister Coquorum_ was the Legate's brother, and was there +killed [40]. The reason given in the author, why a person so nearly +allied to the Great Man was assigned to the office, is this, 'Ne +procuraretur aliquid venenorum, quod nimis [i.e. valde] timebat +legatus;' and it is certain that poisoning was but too much in vogue +in these times, both amongst the Italians and the good people of this +island [41]; so that this was a post of signal trust and confidence. +And indeed afterwards, a person was employed to _taste_, or _take +the assaie_, as it was called [42], both of the messes and the water +in the ewer [43], at great tables; but it may be doubted whether a +particular person was appointed to this service, or it was a branch +of the _Sewer's_ and cup-bearer's duty, for I observe, the _Sewer_ is +sometimes called _Prægustator_ [44], and the cup-bearer tastes the +water elsewhere [45]. The religious houses, and their presidents, the +abbots and priors, had their days of _Gala_, as likewise their halls +for strangers, whom, when persons of rank, they often entertained +with splendour and magnificence. And as for the secular clergy, +archbishops and bishops, their feasts, of which we have some upon +record [46], were so superb, that they might vie either with the +regal entertainments, or the pontifical suppers of ancient Rome +(which became even proverbial [47]), and certainly could not be +dressed and set out without a large number of Cooks [48]. In short, +the satirists of the times before, and about the time of, the +Reformation, are continually inveighing against the high-living of +the bishops and clergy; indeed luxury was then carried to such an +extravagant pitch amongst them, that archbishop Cranmer, A. 1541, +found it necessary to bring the secular clergy under some reasonable +regulation in regard to the furnishing of their tables, not excepting +even his own [49]. + +After this historical deduction of the _Ars coquinaria_, which I +have endeavoured to make as short as possible, it is time to say +something of the Roll which is here given to the public, and the +methods which the Editor has pursued in bringing it to light. + +This vellum Roll contains 196 _formulæ_, or recipes, and belonged +once to the earl of Oxford [50]. The late James West esquire bought +it at the Earl's sale, when a part of his MSS were disposed of; and +on the death of the gentleman last mentioned it came into the hands +of my highly-esteemed friend, the present liberal and most +communicative possessor. It is presumed to be one of the most ancient +remains of the kind now in being, rising as high as the reign of king +Richard II. [51]. However, it is far the largest and most copious +collection of any we have; I speak as to those times. To establish +its authenticity, and even to stamp an additional value upon it, it +is the identical Roll which was presented to queen Elizabeth, in the +28th year of her reign, by lord Stafford's heir, as appears from the +following address, or inscription, at the end of it, in his own +hand writing: + + 'Antiquum hoc monumentum oblatum et missum + est majestati vestræ vicesimo septimo die mensis + Julij, anno regni vestri fælicissimi vicesimo viij ab + humilimo vestro subdito, vestræq majestati fidelissimo + E. Stafford, + Hæres domus subversæ Buckinghamiens.' [52] + +The general observations I have to make upon it are these: many +articles, it seems, were in vogue in the fourteenth century, which +are now in a manner obsolete, as cranes, curlews, herons, seals [53], +porpoises, &c. and, on the contrary, we feed on sundry fowls which +are not named either in the Roll, or the Editor's MS. [54] as quails, +rails, teal, woodcocks, snipes, &c. which can scarcely be numbered +among the _small birds_ mentioned 19. 62. 154. [55]. So as to fish, +many species appear at our tables which are not found in the Roll, +trouts, flounders, herrings, &c. [56]. It were easy and obvious to +dilate here on the variations of taste at different periods of time, +and the reader would probably not dislike it; but so many other +particulars demand our attention, that I shall content myself with +observing in general, that whereas a very able _Italian_ critic, +_Latinus Latinius_, passed a sinister and unfavourable censure on +certain seemingly strange medlies, disgusting and preposterous messes, +which we meet with in _Apicius_; Dr. _Lister_ very sensibly replies +to his strictures on that head, 'That these messes are not +immediately to be rejected, because they may be displeasing to some. +_Plutarch_ testifies, that the ancients disliked _pepper_ and the +sour juice of lemons, insomuch that for a long time they only used +these in their wardrobes for the sake of their agreeable scent, and +yet they are the most wholesome of all fruits. The natives of the +_West Indies_ were no less averse to _salt_; and who would believe +that _hops_ should ever have a place in our common beverage [57], and +that we should ever think of qualifying the sweetness of malt, +through good housewifry, by mixing with it a substance so egregiously +bitter? Most of the _American_ fruits are exceedingly odoriferous, +and therefore are very disgusting at first to us _Europeans_: on the +contrary, our fruits appear insipid to them, for want of odour. There +are a thousand instances of things, would we recollect them all, +which though disagreeable to taste are commonly assumed into our +viands; indeed, _custom_ alone reconciles and adopts sauces which are +even nauseous to the palate. _Latinus Latinius_ therefore very +rashly and absurdly blames _Apicius_, on account of certain +preparations which to him, forsooth, were disrelishing.' [58] In +short it is a known maxim, that _de gustibus non est disputandum_; + +And so Horace to the same purpose: + + 'Tres mihi convivæ prope dissentire videntur, + Poscentes vario multum diversa palato. + Quid dem? quid non dem? renuis tu quod jubet alter. + Quod petis, id sane est invisum acidumque duobus.' + Hor. II. Epist. ii. + +And our Roll sufficiently verifies the old observation of +Martial--_ingeniosa gula est_. + +[Addenda: after _ingeniosa gula est_, add, 'The _Italians_ now eat +many things which we think perfect carrion. _Ray_, Trav. p. 362. 406. +The _French_ eat frogs and snails. The _Tartars_ feast on horse-flesh, +the _Chinese_ on dogs, and meer _Savages_ eat every thing. +_Goldsmith_, Hist. of the Earth, &c. II. p. 347, 348. 395. III. p. +297. IV. p. 112. 121, &c.'] + +Our Cooks again had great regard to the eye, as well as the taste, +in their compositions; _flourishing_ and _strewing_ are not only +common, but even leaves of trees gilded, or silvered, are used for +ornamenting messes, see No. 175 [59]. As to colours, which perhaps +would chiefly take place in suttleties, blood boiled and fried (which +seems to be something singular) was used for dying black, 13. 141. +saffron for yellow, and sanders for red [60]. Alkenet is also used +for colouring [61], and mulberries [62]; amydon makes white, 68; and +turnesole [63] _pownas_ there, but what this colour is the Editor +professes not to know, unless it be intended for another kind of +yellow, and we should read _jownas_, for _jaulnas_, orange-tawney. It +was for the purpose of gratifying the sight that _sotiltees_ were +introduced at the more solemn feasts. Rabelais has comfits of an +hundred colours. + +Cury, as was remarked above, was ever reckoned a branch of the Art +Medical; and here I add, that the verb _curare_ signifies equally to +dress victuals [64], as to cure a distemper; that every body has +heard of _Doctor Diet, kitchen physick_, &c. while a numerous band of +medical authors have written _de cibis et alimentis_, and have always +classed diet among the _non-naturals_; so they call them, but with +what propriety they best know. Hence Junius '[Greek: Diaita] Græcis +est victus, ac speciatim certa victus ratio, qualis a _Medicis_ ad +tuendam valetudinem præscribitur [65].' Our Cooks expressly tell us, +in their proem, that their work was compiled 'by assent and avysement +of maisters of phisik and of philosophie that dwellid in his [the +King's] court' where _physik_ is used in the sense of medecine, +_physicus_ being applied to persons prosessing the Art of Healing +long before the 14th century [66], as implying _such_ knowledge and +skill in all kinds of natural substances, constituting the _materia +medica_, as was necessiary for them in practice. At the end of the +Editor's MS. is written this rhyme, + + Explicit coquina que est optima medicina [67]. + +There is much relative to eatables in the _Schola Salernitana_; and +we find it ordered, that a physcian should over-see the young +prince's wet-nurse at every meal, to inspect her meat and drink [68]. + +But after all the avysement of physicians and philosophers, our +processes do not appear by any means to be well calculated for the +benefit of recipients, but rather inimical to them. Many of them are +so highly seasoned, are such strange and heterogeneous compositions, +meer olios and gallimawfreys, that they seem removed as far as +possible from the intention of contributing to health; indeed the +messes are so redundant and complex, that in regard to herbs, in No. +6, no less than ten are used, where we should now be content with two +or three: and so the sallad, No. 76, consists of no less than 14 +ingredients. The physicians appear only to have taken care that +nothing directly noxious was suffered to enter the forms. However, in +the Editor's MS. No. 11, there is a prescription for making a _colys_, +I presume a _cullis_, or Invigorating broth; for which see Dodsley's +Old Plays, vol. II. 124. vol. V. 148. vol. VI. 355. and the several +plays mentioned in a note to the first mentioned passage in the Edit. +1780 [69]. + +I observe further, in regard to this point, that the quantities of +things are seldom specified [70], but are too much left to the taste +and judgement of the cook, if he should happen to be rash and +inconsiderate, or of a bad and undistinguishing taste, was capable of +doing much harm to the guests, to invalids especially. + +Though the cooks at Rome, as has been already noted, were amongst the +lowest slaves, yet it was not so more anciently; Sarah and Rebecca +cook, and so do Patroclus and Automedon in the ninth Iliad. It were +to be wished indeed, that the Reader could be made acquainted with +the names of our _master-cooks_, but it is not in the power of the +Editor to gratify him in that; this, however, he may be assured of, +that as the Art was of consequence in the reign of Richard, a prince +renowned and celebrated in the Roll [71], for the splendor and +elegance of his table, they must have been persons of no +inconsiderable rank: the king's first and second cooks are now +esquires by their office, and there is all the reason in the world to +believe they were of equal dignity heretofore [72]. To say a word of +king _Richard_: he is said in the proeme to have been 'acounted the +best and ryallest vyaund [curioso in eating] of all esten kynges.' +This, however, must rest upon the testimony of our cooks, since it +does not appear otherwise by the suffrage of history, that he was +particularly remarkable for his niceness and delicacy in eating, like +Heliogabalus, whose favourite dishes are said to have been the +tongues of peacocks and nightingales, and the brains of parrots and +pheasants [73]; or like Sept. Geta, who, according to Jul. +Capitolinus [74], was so curious, so whimsical, as to order the +dishes at his dinners to consist of things which all began with the +same letters. Sardanapalus again as we have it in Athenæus [75], gave +a _præmium_ to any one that invented and served him with some novel +cate; and Sergius Orata built a house at the entrance of the Lucrine +lake, purposely for the pleasure and convenience of eating the +oysters perfectly fresh. Richard II is certainly not represented in +story as resembling any such epicures, or capriccioso's, as these +[76]. It may, however, be fairly presumed, that good living was not +wanting among the luxuries of that effeminate and dissipated reign. + +[Addenda: after _ninth Iliad_, add, 'And Dr. _Shaw_ writes, p. 301, +that even now in the East, the greatest prince is not ashamed to +fetch a lamb from his herd and kill it, whilst the princess is +impatient till she hath prepared her fire and her kettle to dress +it.'] + +[Addenda: after _heretofore_ add, 'we have some good families in +England of the name of _Cook_ or _Coke_. I know not what they may +think; but we may depend upon it, they all originally sprang from +real and professional cooks; and they need not be ashamed of their +extraction, any more than the _Butlers_, _Parkers_, _Spencers_, &c.'] + +My next observation is, that the messes both in the roll and the +Editor's MS, are chiefly soups, potages, ragouts, hashes, and the +like hotche-potches; entire joints of meat being never _served_, and +animals, whether fish or fowl, seldom brought to table whole, but +hacked and hewed, and cut in pieces or gobbets [77]; the mortar also +was in great request, some messes being actually denominated from it, +as _mortrews_, or _morterelys_ as in the Editor's MS. Now in this +state of things, the general mode of eating must either have been +with the spoon or the fingers; and this perhaps may have been the +reason that spoons became an usual present from gossips to their +god-children at christenings [78]; and that the bason and ewer, for +washing before and after dinner, was introduced, whence the _ewerer_ +was a great officer [79], and the _ewery_ is retained at Court to +this day [80]; we meet with _damaske water_ after dinner [81], I +presume, perfumed; and the words _ewer_ &c. plainly come from the +Saxon eþe or French eau, _water_. + +Thus, to return, in that little anecdote relative to the Conqueror +and William Fitz-Osbern, mentioned above, not the crane, but _the +flesh of the crane_ is said to have been under-roasted. Table, or +case-knives, would be of little use at this time [82], and the art of +carving so perfectly useless, as to be almost unknown. In about a +century afterwards, however, as appears from archbishop Neville's +entertainment, many articles were served whole, and lord Wylloughby +was the carver [83]. So that carving began now to be practised, and +the proper terms devised. Wynken de Worde printed a _Book of +Kervinge_, A. 1508, wherein the said terms are registered [84]. 'The +use of _forks_ at table, says Dr. Percy, did not prevail in England +land till the reign of James I. as we learn from a remarkable passage +in _Coryat_ [85]'; the passage is indeed curious, but too long to be +here transcribed, where brevity is so much in view; wherefore I shall +only add, that forks are not now used in some parts of Spain [86]. +But then it may be said, what becomes of the old English hospitaliy +in this case, the _roast-beef of Old England_, so much talked of? I +answer, these bulky and magnificent dishes must have been the product +of later reigns, perhaps of queen Elizabeth's time, since it is plain +that in the days of Rich. II. our ancestors lived much after the +French fashion. As to hospitality, the households of our Nobles were +immense, officers, retainers, and servants, being entertained almost +without number; but then, as appears from the Northumberland Book, +and afterwards from the household establisliment of the prince of +Wales, A. 1610, the individuals, or at least small parties, had their +_quantum_, or ordinary, served out, where any good oeconomy was kept, +apart to themselves [87]. Again, we find in our Roll, that great +quantities of the respective viands of the hashes, were often made at +once, as No. 17, _Take hennes or conynges_. 24, _Take hares_. 29, +_Take pygges_. And 31, _Take gees_, &c. So that hospitality and +plentiful housekeeping could just as well be maintained this way, as +by the other of cumbrous unwieldy messes, as much as a man could +carry. + +As the messes and sauces are so complex, and the ingredients +consequently so various, it seems necessary that a word should be +spoken concerning the principal of them, and such as are more +frequently employed, before we pass to our method of proceeding in +the publication. + +Butter is little used. 'Tis first mentioned No. 81, and occurs but +rarely after [88]; 'tis found but once in the Editor's MS, where it +is written _boter_. The usual substitutes for it are oil-olive and +lard; the latter is frequently called _grees_, or _grece_, or +_whitegrece_, as No. 18. 193. _Capons in Grease_ occur in Birch's +Life of Henry prince of Wales, p. 459, 460. and see Lye in Jun. Etym. +v. _Greasie_. Bishop Patrick has a remarkable passage concerning +this article: 'Though we read of cheese in _Homer_, _Euripides_, +_Theocritus_, and others, yet they never mention _butter_: nor hath +Aristotle a word of it, though he hath sundry observations about +cheese; for butter was not a thing then known among the _Greeks_; +though we see by this and many other places, it was an ancient food +among the eastern people [89].' The Greeks, I presume, used oil +instead of it, and butter in some places of scripture is thought to +mean only cream. [90] + +Cheese. See the last article, and what is said of the old Britons +above; as likewise our Glossary. + +Ale is applied, No. 113, et alibi; and often in the Editor's MS. as +6, 7, &c. It is used instead of wine, No. 22, and sometimes along +with bread in the Editor's MS. [91] Indeed it is a current opinion +that brewing with hops was not introduced here till the reign of king +Henry VIII. [92] _Bere_, however, is mentioned A. 1504. [93] + +Wine is common, both red, and white, No. 21. 53. 37. This article +they partly had of their own growth, [94] and partly by importation +from France [95] and Greece [96]. They had also Rhenish [97], and +probably several other sorts. The _vynegreke_ is among the sweet +wines in a MS of Mr. Astle. + +Rice. As this grain was but little, if at all, cultivated in England, +it must have been brought from abroad. Whole or ground-rice enters +into a large number of our compositions, and _resmolle_, No. 96, is a +direct preparation of it. + +Alkenet. _Anchusa_ is not only used for colouring, but also fried and +yfoundred, 62. yfondyt, 162. i. e. dissolved, or ground. 'Tis thought +to be a species of the _buglos_. + +Saffron. Saffrwm, Brit. whence it appears, that this name ran through +most languages. Mr. Weever informs us, that this excellent drug was +brought hither in the time of Edward III. [98] and it may be true; +but still no such quantity could be produced here in the next reign +as to supply that very large consumption which we see made of it in +our Roll, where it occurs not only as an ingredient in the processes, +but also is used for colouring, for flourishing, or garnishing. It +makes a yellow, No. 68, and was imported from Egypt, or Cilicia, or +other parts of the Levant, where the Turks call it Safran, from the +Arabic Zapheran, whence the English, Italians, French, and Germans, +have apparently borrowed their respective names of it. The Romans +were well acquainted with the drug, but did not use it much in the +kitchen [99]. Pere Calmet says, the Hebrews were acquainted with +anise, ginger, saffron, but no other spices [100]. + +Pynes. There is some difficulty in enucleating the meaning of this +word, though it occurs so often. It is joined with dates, No. 20. 52. +with honey clarified, 63. with powder-fort, saffron, and salt, 161. +with ground dates, raisins, good powder, and salt, 186. and lastly +they are fried, 38. Now the dish here is _morree_, which in the +Editor's MS. 37, is made of mulberries (and no doubt has its name +from them), and yet there are no mulberries in our dish, but pynes, +and therefore I suspect, that mulberries and pynes are the same, and +indeed this fruit has some resemblance to a pynecone. I conceive +_pynnonade_, the dish, No. 51, to be so named from the pynes therein +employed; and quære whether _pyner_ mentioned along with powder-fort, +saffron, and salt, No. 155, as above in No. 161, should not be read +_pynes_. But, after all, we have cones brought hither from Italy full +of nuts, or kernels, which upon roasting come out of their _capsulæ_, +and are much eaten by the common people, and these perhaps may be the +thing intended. + +[Addenda: after _intended_. add, 'See _Ray_, Trav. p. 283. 407. and +_Wright's_ Trav. p. 112.'] + +Honey was the great and universal sweetner in remote antiquity, and +particularly in this island, where it was the chief constituent of +_mead_ and _metheglin_. It is said, that at this day in _Palestine_ +they use honey in the greatest part of their ragouts [101]. Our cooks +had a method of clarifying it, No. 18. 41. which was done by putting +it in a pot with whites of eggs and water, beating them well together; +then setting it over the fire, and boiling it; and when it was ready +to boil over to take it and cool it, No. 59. This I presume is called +_clere honey_, No. 151. And, when honey was so much in use, it +appears from Barnes that _refining_ it was a trade of itself [102]. + +Sugar, or Sugur [103], was now beginning here to take place of honey; +however, they are used together, No. 67. Sugar came from the Indies, +by way of Damascus and Aleppo, to Venice, Genoa, and Pisa, and from +these last places to us [104]. It is here not only frequently used, +but was of various sorts, as _cypre_, No. 41. 99. 120. named probably +from the isle of Cyprus, whence it might either come directly to us, +or where it had received some improvement by way of refining. There +is mention of _blanch-powder or white sugar_, 132. They, however, +were not the same, for see No. 193. Sugar was clarified sometimes +with wine [105]. + +Spices. _Species_. They are mentioned in general No. 133, and _whole +spices_, 167, 168. but they are more commonly specified, and are +indeed greatly used, though being imported from abroad, and from so +far as Italy or the Levant (and even there must be dear), some may +wonder at this: but it shouid be considered, that our Roll was +chiefly compiled for the use of noble and princely tables; and the +same may be said of the Editor's MS. The spices came from the same +part of the world, and by the same route, as sugar did. The _spicery_ +was an ancient department at court, and had its proper officers. + +As to the particular sorts, these are, + +Cinamon. _Canell_. 14. 191. _Canel_, Editor's MS. 10. _Kanell_, ibid. +32. is the Italian _Canella_. See Chaucer. We have the flour or +powder, No. 20. 62. See Wiclif. It is not once mentioned in Apicius. + +Macys, 14. 121. Editor's MS. 10. _Maces_, 134. Editor's MS. 27. They +are used whole, No. 158. and are always expressed plurally, though we +now use the singular, _mace_. See Junii Etym. + +Cloves. No. 20. Dishes are flourished with them, 22. 158. Editor's MS. +10. 27. where we have _clowys gylofres_, as in our Roll, No. 104. +_Powdour gylofre_ occurs 65. 191. Chaucer has _clowe_ in the singular, +and see him v. Clove-gelofer. + +Galyngal, 30. and elsewhere. Galangal, the long rooted cyperus [106], +is a warm cardiac and cephalic. It is used in powder, 30. 47. and was +the chief ingredient in _galentine_, which, I think, took its name +from it. + +Pepper. It appears from Pliny that this pungent, warm seasoning, so +much in esteem at Rome [107], came from the East Indies [108], and, +as we may suppose, by way of Alexandria. We obtained it no doubt, in +the 14th century, from the same quarter, though not exactly by the +same route, but by Venice or Genoa. It is used both whole, No. 35, +and in powder, No. 83. And long-pepper occurs, if we read the place +rightly, in No. 191. + +Ginger, gyngyn. 64. 136. alibi. Powder is used, 17. 20. alibi. and +Rabelais IV. c. 59. the white powder, 131. and it is the name of a +mess, 139. quære whether _gyngyn_ is not misread for _gyngyr_, for +see Junii Etym. The Romans had their ginger from Troglodytica [109]. + +Cubebs, 64. 121. are a warm spicy grain from the east. + +Grains of Paradice, or _de parys_, 137. [110] are the greater +cardamoms. + +Noix muscadez, 191. nutmegs. + +The caraway is once mentioned, No. 53. and was an exotic from _Caria_, +whence, according to Mr. Lye, it took its name: 'sunt semina, inquit, +_carri_ vel _carrei_, sic dicti a Caria, ubi copiosissimè nascitur +[111].' + +Powder-douce, which occurs so often, has been thought by some, who +have just peeped into our Roll, to be the same as sugar, and only a +different name for it; but they are plainly mistaken, as is evident +from 47. 51. 164. 165. where they are mentioned together as different +things. In short, I take powder-douce to be either powder of +galyngal, for see Editor's MS II. 20. 24, or a compound made of +sundry aromatic spices ground or beaten small, and kept always ready +at hand in some proper receptacle. It is otherwise termed _good +powders_, 83. 130. and in Editor's MS 17. 37. 38 [112]. or _powder_ +simply, No. 169, 170. _White powder-douce_ occurs No. 51, which seems +to be the same as blanch-powder, 132. 193. called _blaynshe powder_, +and bought ready prepared, in Northumb. Book, p. 19. It is sometimes +used with powder-fort, 38. 156. for which see the next and last +article. + +Powder-fort, 10. 11. seems to be a mixture likewise of the warmer +spices, pepper, ginger, &c. pulverized: hence we have _powder-fort of +gynger, other of canel_, 14. It is called _strong powder_, 22. and +perhaps may sometimes be intended by _good powders_. If you will +suppose it to be kept ready prepared by the vender, it may be the +_powder-marchant_, 113. 118. found joined in two places with powder- +douce. This Speght says is what gingerbread is made of; but Skinner +disapproves this explanation, yet, says Mr. Urry, gives none of his +own. + +After thus travelling through the most material and most used +ingredients, the _spykenard de spayn_ occurring only once, I shall +beg leave to offer a few words on the nature, and in favour of the +present publication, and the method employed in the prosecution of it. + +[Illustration: Take þe chese and of flessh of capouns, or of hennes +& hakke smal and grynde hem smale inn a morter, take mylke of +almandes with þe broth of freysh beef. oþer freysh flessh, & put the +flessh in þe mylke oþer in the broth and set hem to þe fyre, & alye +hem with flour of ryse, or gastbon, or amydoun as chargeaunt as þe +blank desire, & with zolks of ayren and safroun for to make hit zelow, +and when it is dressit in dysshes with blank desires; styk aboue +clowes de gilofre, & strawe powdour of galyugale above, and serue it +forth.] + +The common language of the _formulæ_, though old and obsolete, as +naturally may be expected from the age of the MS, has no other +difficulty in it but what may easily be overcome by a small degree of +practice and application [113]: however, for the further illustration +of this matter, and the satisfaction of the curious, a _fac simile_ +of one of the recipes is represented in the annexed plate. If here +and there a hard and uncouth term or expression may occur, so as to +stop or embarrass the less expert, pains have been taken to explain +them, either in the annotations under the text, or in the Index and +Glossary, for we have given it both titles, as intending it should +answer the purpose of both [114]. Now in forming this alphabet, as +it would have been an endless thing to have recourse to all our +glossaries, now so numerous, we have confined ourselves, except +perhaps in some few instances, in which the authorities are always +mentioned, to certain contemporary writers, such as the Editor's MS, +of which we shall speak more particularly hereafter, Chaucer, and +Wiclif; with whom we have associated Junius' Etymologicon Anglicanum. + +As the abbreviations of the Roll are here retained, in order to +establish and confirm the age of it, it has been thought proper to +adopt the types which our printer had projected for Domesday-Book, +with which we find that our characters very nearly coincide. + +The names of the dishes and sauces have occasioned the greatest +perplexity. These are not only many in number, but are often so +horrid and barbarous, to our ears at least, as to be inveloped in +several instances in almost impenetrable obscurity. Bishop Godwin +complains of this so long ago as 1616 [115]. The _Contents_ prefixed +will exhibit at once a most formidable list of these hideous names +and titles, so that there is no need to report them here. A few of +these terms the Editor humbly hopes he has happily enucleated, but +still, notwithstanding all his labour and pains, the argument is in +itself so abstruse at this distance of time, the helps so few, and +his abilities in this line of knowledge and science so slender and +confined, that he fears he has left the far greater part of the task +for the more sagacious reader to supply: indeed, he has not the least +doubt, but other gentlemen of curiosity in such matters (and this +publication is intended for them alone) will be so happy as to clear +up several difficulties, which appear now to him insuperable. It must +be confessed again, thatthe Editor may probably have often failed in +those very points, which he fancies and flatters himself to have +elucidated, but this he is willing to leave to the candour of the +public. + +Now in regard to the helps I mentioned; there is not much to be +learnt from the Great Inthronization-feast of archbishop Robert +Winchelsea, A. 1295, even if it were his; but I rather think it +belongs to archbishop William Warham, A. 1504 [116]. Some use, +however, has been made of it. + +Ralph Bourne was installed abbot of St. Augustine's, near Canterbury, +A. 1309; and William Thorne has inserted a list of provisions bought +for the feast, with their prices, in his Chronicle [117]. + +The Great Feast at the Inthronization of George Nevile archbishop of +York, 6 Edward IV. is printed by Mr. Hearne [118], and has been of +good service. + +Elizabeth, queen of king Henry VII. was crowned A. 1487, and the +messes at the dinner, in two courses, are registered in the late +edition of Leland's Collectenea, A. 1770 [119], and we have profited +thereby. + +The Lenten Inthronization-feast of archbishop William Warham, A. 1504 +[120], given us at large by Mr. Hearne [121], has been also consulted. + +There is a large catalogue of viands in Rabelais, lib. iv. cap. 59. +60. And the English translation of Mr. Ozell affording little +information, I had recourse to the French original, but not to much +more advantage. + +There is also a Royal Feast at the wedding of the earl of Devonshire, +in the Harleian Misc. No. 279, and it has not been neglected. + +Randle Holme, in his multifarious _Academy of Armory_, has an +alphabet of terms and dishes [122]; but though I have pressed him +into the service, he has not contributed much as to the more +difficult points. + +The Antiquarian Repertory, vol. II. p. 211, exhibits an +entertainment of the mayor of Rochester, A. 1460; but there is little +to be learned from thence. The present work was printed before No. 31 +of the Antiquarian Repertory, wherein some ancient recipes in Cookery +are published, came to the Editor's hand. + +I must not omit my acknowledgments to my learned friend the present +dean of Carlisle, to whom I stand indebted for his useful notes on +the Northumberland-Household Book, as also for the book itself. + +Our chief assistance, however, has been drawn from a MS belonging to +the Editor, denoted, when cited, by the signature _MS. Ed._ It is a +vellum miscellany in small quarto, and the part respecting this +subject consists of ninety-one English recipes (or _nyms_) in cookery. +These are disposed into two parts, and are intituled, 'Hic incipiunt +universa servicia tam de carnibus quam de pissibus.' [123] The second +part, relates to the dressing of fish, and other lenten fare, though +forms are also there intermixed which properly belong to flesh-days. +This leads me to observe, that both here, and in the Roll, messes are +sometimes accommodated, by making the necessary alterations, both to +flesh and fish-days. [124] Now, though the subjects of the MS are +various, yet the hand-writing is uniform; and at the end of one of +the tracts is added, 'Explicit massa Compoti, Anno Dñi M'lo CCC'mo +octogesimo primo ipso die Felicis et Audacti.' [125], i.e. 30 Aug. +1381, in the reign of Rich. II. The language and orthography accord +perfectly well with this date, and the collection is consequently +contemporary with our Roll, and was made chiefly, though not +altogether, for the use of great tables, as appears from the +_sturgeon_, and the great quantity of venison therein prescribed for. + +As this MS is so often referred to in the annotations, glossary, and +even in this preface, and is a compilation of the same date, on the +same subject, and in the same language, it has been thought adviseable +to print it, and subjoin it to the Roll; and the rather, because it +really furnishes a considerable enlargement on the subject, and +exhibits many forms unnoticed in the Roll. + +To conclude this tedious preliminary detail, though unquestionably a +most necessary part of his duty, the Editor can scarcely forbear +laughing at himself, when he reflects on his past labours, and recollects +those lines of the poet Martial; + + Turpe est difficiles habere nugas, + Et stultus labor est ineptiarum. II. 86. + +and that possibly mesdames _Carter_ and _Raffald_, with twenty others, +might have far better acquitted themselves in the administration of +this province, than he has done. He has this comfort and satisfaction, +however, that he has done his best; and that some considerable +names amongst the learned, Humelbergius, Torinus, Barthius, our +countryman Dr. Lister, Almeloveen, and others, have bestowed no less +pains in illustrating an author on the same subject, and scarcely of +more importance, the _Pseudo-Apicius_. + +[1] If, according to Petavius and Le Clerc, the world was created in + autumn, when the fruits of the earth were both plentiful and in the + highest perfection, the first man had little occasion for much + culinary knowledge; roasting or boiling the cruder productions, with + modes of preserving those which were better ripened, seem to be all + that was necessary for him in the way of _Cury_, And even after he + was displaced from Paradise, I conceive, as many others do, he was + not permitted the use of animal food [Gen. i. 29.]; but that this was + indulged to us, by an enlargement of our charter, after the Flood, + Gen. ix, 3. But, without wading any further in the argument here, the + reader is referred to Gen. ii. 8. seq. iii. 17, seq. 23. + + [Addenda: add 'vi. 22. where _Noah_ and the beasts are to live on the + same food.'] +[2] Genesis xviii. xxvii. Though their best repasts, from the + politeness of the times, were called by the simple names of _Bread_, + or a _Morsel of bread_, yet they were not unacquainted with modes of + dressing flesh, boiling, roasting, baking; nor with sauce, or + seasoning, as salt and oil, and perhaps some aromatic herbs. Calmet v. + Meats and Eating, and qu. of honey and cream, ibid. +[3] Athenæus, lib. xii. cap. 3. +[4] Athenæus, lib. xii. cap. 3. et Cafaubon. See also Lister ad + Apicium, præf. p. ix. Jungerm. ad Jul. Polluccm, lib. vi. c. 10. +[5] See below. 'Tamen uterque [Torinus et Humelbergius] hæc scripta + [i, e. Apicii] ad medicinam vendicarunt.' Lister, præf. p. iv. viii. + ix. +[6] Athenaæus, p. 519. 660. +[7] Priv. Life of the Romans, p. 171. Lister's Præf, p. iii, but Ter. + An, i. 1. Casaub. ad Jul. Capitolin. cap. 5. +[8] Casaub. ad Capitolin. l. c. +[9] Lister's Præf. p. ii. vi. xii. +[10] Fabric. Bibl. Lat. tom. II. p. 794. Hence Dr. Bentley ad Hor. ii. + ferm. 8. 29. stiles it _Pseudapicius_. Vide Listerum, p. iv. +[11] Cæsar de B. G. v. § 10. +[12] Strabo, lib. iv. p. 200. Pegge's Essay on Coins of Cunob, p. 95. +[13] Archæologia, iv. p. 61. Godwin, de Præsul. p. 596, seq. +[14] Malmsb. p. 9. Galfr. Mon. vi. 12. +[15] Lister. ad Apic. p. xi. where see more to the same purpose. +[16] Spelm. Life of Ælfred, p. 66. Drake, Eboracum. Append, p. civ. +[17] Speed's History. +[18] Mons. Mallet, cap. 12. +[19] Wilkins, Concil. I. p. 204. Drake, Ebor. p. 316. Append, p. civ. + cv. +[20] Menage, Orig. v. Gourmand. +[21] Lord Lyttelton, Hist. of H. II. vol. iii. p. 49. +[22] Harrison, Descript. of Britain, p. 165, 166. +[23] Stow, p. 102. 128. +[24] Lord Lyttelton observes, that the Normans were delicate in their + food, but without excess. Life of Hen. II. vol. III. p. 47. +[25] Dugd. Bar. I. p. 109. Henry II. served to his son. Lord + Lyttelton, IV. p. 298. +[26] Godwin de Præsul. p. 695, renders _Carver_ by _Dapiser_, but + this I cannot approve. See Thoroton. p. 23. 28. Dugd. Bar. I. p. 441. + 620. 109. Lib. Nig. p. 342. Kennet, Par. Ant. p. 119. And, to name no + more, Spelm. in voce. The _Carver_ was an officer inferior to the + _Dapiser_, or _Steward_, and even under his control. Vide Lel. + Collect. VI. p. 2. And yet I find Sir Walter Manny when young was + carver to Philippa queen of king Edward III. Barnes Hist. of E. III. + p. 111. The _Steward_ had the name of _Dapiser_, I apprehend, from + serving up the first dish. V. supra. +[27] Sim. Dunelm. col. 227. Hoveden, p. 469. Malms. de Pont. p. 286. +[28] Lib. Nig. Scaccarii, p. 347. +[29] Fleta, II. cap. 75. +[30] Du Fresne, v. Magister. +[31] Du Fresne, ibid. +[32] Du Fresne, v. Coquus. The curious may compare this List with Lib. + Nig. p. 347. +[33] In Somner, Ant. Cant. Append. p. 36. they are under the + _Magister Coquinæ_, whose office it was to purvey; and there again + the chief cooks are proveditors; different usages might prevail at + different times and places. But what is remarkable, the + _Coquinarius_, or Kitchener, which seems to answer to _Magister + Coquinæ_, is placed before the Cellarer in Tanner's Notitia, p. xxx. + but this may be accidental. +[34] Du Fresne, v. Coquus. +[35] Somner, Append. p. 36. +[36] Somner, Ant. Cant. Append. p. 36. +[37] Somner, p. 41. +[38] Somner, p. 36, 37, 39, sæpius. +[39] Somner, l. c. +[40] M. Paris, p4. 69. +[41] Dugd. Bar. I. p. 45. Stow, p. 184. M. Paris, p. 377. 517. M. + + Westm. p. 364. +[42] Lel. Collectan. VI. p. 7. seq. +[43] Ibid. p. 9. 13. +[44] Compare Leland, p. 3. with Godwin de Præsul. p. 695. and so + Junius in Etymol. v. Sewer. +[45] Leland, p. 8, 9. There are now _two yeomen of the mouth_ in the + king's household. +[46] That of George Neville, archbishop of York, 6 Edw. IV. and that + of William Warham, archbishop of Canterbury, A.D. 1504. These were + both of them inthronization feasts. Leland, Collectan. VI. p. 2 and + 16 of Appendix. They were wont _minuere sanguinem_ after these superb + entertainments, p. 32. +[47] Hor. II. Od. xiv. 28. where see Mons. Dacier. +[48] Sixty-two were employed by archbishop Neville. And the hire of + cooks at archbishop Warham's feast came to 23 l. 6 s. 8 d. +[49] Strype, Life of Cranmer, p. 451, or Lel. Coll. ut supra, p. 38. + Sumptuary laws in regard to eating were not unknown in ancient Rome. + Erasm. Colloq. p. 81. ed. Schrev. nor here formerly, see Lel. Coll. + VI. p. 36. for 5 Ed. II. +[50] I presume it may be the same Roll which Mr. Hearne mentions in + his Lib. Nig. Scaccarii, I. p. 346. See also three different letters + of his to the earl of Oxford, in the Brit. Mus. in the second of + which he stiles the Roll _a piece of antiquity, and a very great + rarity indeed_. Harl. MSS. No. 7523. +[51] See the Proem. +[52] This lord was grandson of Edward duke of Bucks, beheaded A. 1521, + whose son Henry was restored in blood; and this Edward, the grandson, + born about 1571, might be 14 or 15 years old when he presented the + Roll to the Queen. +[53] Mr. Topham's MS. has _socas_ among the fish; and see archbishop + Nevil's Feast, 6 E. IV. to be mentioned below. +[54] Of which see an account below. +[55] See Northumb. Book, p. 107, and Notes. +[56] As to carps, they were unknown in England t. R. II. Fulier, + Worth. in Sussex, p. 98. 113. Stow, Hist. 1038. +[57] The Italians still call the hop _cattiva erba_. There was a + petition against them t. H. VI. Fuller, Worth. p. 317, &c. Evelyn, + Sylva, p. 201. 469. ed. Hunter. +[58] Lister, Præf. ad Apicium, p. xi. +[59] So we have _lozengs of golde_. Lel. Collect. IV. p. 227. and a + wild boar's head _gylt_, p. 294. A peacock with _gylt neb_. VI. p. 6. + _Leche Lambart gylt_, ibid. +[60] No. 68. 20. 58. See my friend Dr. Percy on the Northumberland- + Book, p. 415. and MS Ed. 34. +[61] No. 47. 51. 84. + +[62] No. 93. 132. MS Ed. 37. +[63] Perhaps Turmerick. See ad loc. +[64] Ter. Andr. I. 1. where Donatus and Mad. Dacier explain it of + Cooking. Mr. Hearne, in describing our Roll, see above, p. xi, by an + unaccountable mistake, read _Fary_ instead of _Cury_, the plain + reading of the MS. +[65] Junii Etym. v. Diet. +[66] Reginaldus Phisicus. M. Paris, p. 410. 412. 573. 764. Et in Vit. + p. 94. 103. Chaucer's _Medicus_ is a doctor of phisick, p.4. V. Junii + Etym. voce Physician. For later times, v. J. Rossus, p. 93. +[67] That of Donatus is modest 'Culina medicinæ famulacrix est.' +[68] Lel. Collect. IV. p. 183. 'Diod. Siculus refert primos Ægypti + Reges victum quotidianum omnino sumpsisse ex medicorum præscripto.' + Lister ad Apic. p. ix. +[69] See also Lylie's Euphues, p. 282. Cavendish, Life of Wolsey, + p. 151, where we have _callis_, malè; Cole's and Lyttleton's Dict. and + Junii Etymolog. v. Collice. +[70] See however, No. 191, and Editor's MS II. 7. +[71] Vide the proeme. +[72] See above. +[73] Univ. Hist. XV. p. 352. 'Æsopus pater linguas avium humana + vocales lingua cænavit; filius margaritas.' Lister ad Apicium, p. vii. +[74] Jul. Capitolinus, c. 5. +[75] Athenæus, lib. xii. c. 7. Something of the same kind is related + of Heliogabalus, Lister Præf. ad Apic. p. vii. +[76] To omit the paps of a pregnant sow, Hor. I. Ep. xv. 40. where + see Mons. Dacier; Dr. Fuller relates, that the tongue of carps were + accounted by the ancient Roman palate-men most delicious meat. Worth. + in Sussex. See other instances of extravagant Roman luxury in + Lister's Præf. to Apicius, p. vii. +[77] See, however, No. 33, 34, 35, 146. + + [Addenda: add 'reflect on the Spanish _Olio_ or _Olla podrida_, and + the French fricassée.'] +[78] The king, in Shakespeare, Hen. VIII. act iv. sc. 2. and 3. calls + the gifts of the sponsors, _spoons_. These were usually gilt, and, + the figures of the apostles being in general carved on them, were + called _apostle spoons_. See Mr. Steevens's note in Ed. 1778, vol. + VII. p. 312, also Gent. Mag. 1768, p. 426. +[79] Lel. Collect. IV. p. 328. VI. p. 2. +[80] See Dr. Percy's curious notes on the Northumb. Book, p. 417. +[81] Ibid. VI. p. 5. 18. +[82] They were not very common at table among the Greeks. Casaub. ad + Athenæum, col. 278. but see Lel. Coll. VI. p. 7. +[83] Leland, Collectan. VI. p. 2. Archbishop Warham also had his + carver, ibid. p. 18. See also, IV. p. 236. 240. He was a great + officer. Northumb. Book, p. 445. +[84] Ames, Typ. Ant. p. 90. The terms may also be seen in Rand. Holme + III. p. 78. +[85] Dr. Percy, 1. c. +[86] Thicknesse, Travels, p., 260. +[87] Dr. Birch, Life of Henry prince of Wales, p. 457. seq. +[88] No. 91, 92. 160. +[89] Bishop Patrick on Genesis xviii. 8. +[90] Calmer, v. Butter. So Judges iv, 19. compared with v. 25. +[91] Ib. No. 13, 14, 15. +[92] Stow, Hist. p. 1038. +[93] Lel. Coll. VI. p. 30. and see Dr. Percy on Northumb. Book, p. + 414. +[94] Archæologia, I. p. 319. Ill, p. 53. +[95] Barrington's Observ. on Statutes, p. 209. 252. Edit. 3d. + Archæolog. I. p. 330. Fitz-Stephen, p. 33. Lel. Coll. VI. p. 14. + Northumb. Book, p. 6. and notes. +[96] No. 20. 64. 99. +[97] No. 99. +[98] Fun. Mon. p. 624 +[99] Dr. Lister, Præf. ad Apicium, p. xii. +[100] Calmet. Dict. v. Eating. +[101] Calmet. Dict. v. Meats. +[102] Barnes, Hist. of E. III. p. 111. +[103] No. 70, Editor's MS. 17. alibi. +[104] Moll, Geogr. II. p. 130. Harris, Coll. of Voyages, I. p. 874. + Ed. Campbell. +[105] No. 20. 148. +[106] Glossary to Chaucer. See the Northumb. Book, p. 415 and 19. + also Quincy's Dispens. and Brookes's Nat. Hist. of Vegetables. +[107] Lister, Præf. ad Apicium, p. xii. +[108] Plinius, Nat. Hist. XII. cap. 7. +[109] Bochart. III. col. 332. +[110] See our Gloss. voce Greynes. +[111] Lye, in Junii Etymolog. +[112] But see the next article. +[113] Doing, hewing, hacking, grinding, kerving, &c. are easily + understood. +[114] By combining the Index and Glossary together, we have had an + opportunity of elucidating some terms more at large than could + conveniently be done in the notes. We have also cast the Index to the + Roll, and that to the Editor's MS, into one alphabet; distinguishing, + however, the latter from the former. +[115] Godwin de Præsul. p. 684. +[116] In Dr. Drake's edition of archbishop Parker, p. lxiii. it is + given to archbishop Winchelsea: but see Mr. Battely's Append. to + _Cantuaria Sacra_, p. 27. or the Archæologia, I. p. 330. and Leland's + Collectanea, VI. p. 30. where it is again printed, and more at large, + and ascribed to Warham. +[117] Thorne, Chron. inter X Script. Col. 2010. or Lel. Collect. VI. + p. 34. Ed. 1770. +[118] Leland, Collect. VI. p. 2. See also Randle Holme, III. p. 77. + Bishop Godwin de Præsul. p. 695. Ed. Richardson; where there are some + considerable variations in the messes or services, and he and the + Roll in Leland will correct one another. +[119] Vol. IV. p. 226. +[120] See first paragraph before. +[121] Leland's Collect. VI. p. 16. +[122] Holme, Acad. of Armory, III. p. 81. +[123] It is _pissibus_ again in the title to the Second Part. +[124] No. 7. 84. here No. 17. 35. 97. +[125] In the common calendars of our missals and breviaries, the + latter saint is called _Adauctus_, but in the Kalend. Roman. of Joh. + Fronto, Paris. 1652, p. 126, he is written _Audactus_, as here; and + see Martyrolog. Bedæ, p. 414. + + + + +THE + +FORME OF CURY. + +... fome [1] of cury [2] was compiled of the chef Maister Cokes of +kyng Richard the Secunde kyng of .nglond [3] aftir the Conquest. the +which was acounted þe [4] best and ryallest vyand [5] of alle +csten .ynges [6] and it was compiled by assent and avysement of +Maisters and [7] phisik [8] and of philosophie þat dwellid in his +court. First it techiþ a man for to make commune potages and commune +meetis for howshold as þey shold be made craftly and holsomly. +Aftirward it techiþ for to make curious potages & meetes and +sotiltees [9] for alle maner of States bothe hye and lowe. And the +techyng of the forme of making of potages & of meetes bothe of flessh +and of fissh. buth [10] y sette here by noumbre and by ordre. sso þis +little table here sewyng [11] wole teche a man with oute taryyng: to +fynde what meete þat hym lust for to have. + + or [12] to make gronnden benes . . . . . I. + For to make drawen benes. . . . . . . . . II. + for to make grewel forced.. . . . . . . . III. + Caboches in potage. . . . . . . . . . . . IIII. + rapes in potage . . . . . . . . . . . . . V. + Eowtes of Flessh. . . . . . . . . . . . . VI. + hebolas . . . . . . . . . . . . . . . . . VII. + Gowrdes in potage . . . . . . . . . . . . VIII. + ryse of Flessh. . . . . . . . . . . . . . IX. + Funges. . . . . . . . . . . . . . . . . . X. + Bursen. . . . . . . . . . . . . . . . . . XI. + Corat . . . . . . . . . . . . . . . . . . XII. + noumbles. . . . . . . . . . . . . . . . . XIII. + Roobroth. . . . . . . . . . . . . . . . . XIIII. + Tredure . . . . . . . . . . . . . . . . . XV. + Mounchelet. . . . . . . . . . . . . . . . XVI. + Bukkenade . . . . . . . . . . . . . . . . XVII. + Connat. . . . . . . . . . . . . . . . . . XVIII. + drepee. . . . . . . . . . . . . . . . . . XIX. + Mawmenee. . . . . . . . . . . . . . . . . XX. + Egurdouce . . . . . . . . . . . . . . . . XXI. + Capouns in Conney . . . . . . . . . . . . XXII. + haares in talbotes. . . . . . . . . . . . XXIII. + Haares in papdele . . . . . . . . . . . . XXIIII. + connynges in Cynee. . . . . . . . . . . . XXV. + Connynges in gravey . . . . . . . . . . . XXVI. + Chykens in gravey . . . . . . . . . . . . XXVII. + filetes in galyntyne. . . . . . . . . . . XXVIII. + Pigges in sawse sawge . . . . . . . . . . XXIX. + sawse madame. . . . . . . . . . . . . . . XXX. + Gees in hoggepot. . . . . . . . . . . . . XXXI. + carnel of pork. . . . . . . . . . . . . . XXXII. + Chikens in Caudell. . . . . . . . . . . . XXXIII. + chikens in hocchee. . . . . . . . . . . . XXXIII. + For to boyle Fesauntes, Partyches + Capons and Curlewes . . . . . . . . . . . XXX. V. + blank manng . . . . . . . . . . . . . . . XXXVI. + Blank Dessorre. . . . . . . . . . . . . . XXXVII. + morree. . . . . . . . . . . . . . . . . . XXXVIII. + Charlet . . . . . . . . . . . . . . . . . XXXIX. + charlot y forced. . . . . . . . . . . . . XX.II. + Cawdel ferry. . . . . . . . . . . . . . . XX.II. I. + iusshell. . . . . . . . . . . . . . . . . XX.II. III.[13] + Iusshell enforced . . . . . . . . . . . . XX.II. IIII. + mortrews. . . . . . . . . . . . . . . . . XX.II. V. + Blank mortrews. . . . . . . . . . . . . . XX.II. VI. + brewet of almony. . . . . . . . . . . . . XX.II. VII. + Peions y stewed . . . . . . . . . . . . . XX.II. VIII. + loseyns . . . . . . . . . . . . . . . . . XX.II. IX. + Tartletes . . . . . . . . . . . . . . . . XX.II. X. + pynnonade . . . . . . . . . . . . . . . . XX.II. XI. + Rosee . . . . . . . . . . . . . . . . . . XX.II. XII. + cormarye. . . . . . . . . . . . . . . . . XX.II. XIII. + New noumbles of Deer. . . . . . . . . . . XX.II. XIIII. + nota. . . . . . . . . . . . . . . . . . . XX.II. XV. + Nota. . . . . . . . . . . . . . . . . . . XX.II. XVI. + ipynee. . . . . . . . . . . . . . . . . . XX.II. XVII. + Chyryse . . . . . . . . . . . . . . . . . XX.II. XVIII. + payn Foundewe . . . . . . . . . . . . . . XX.II. XIX. + Crotoun . . . . . . . . . . . . . . . . . XX.III. + vyne grace. . . . . . . . . . . . . . . . XX.III. I. + Fonnell . . . . . . . . . . . . . . . . . XX.III. II. + douce ame . . . . . . . . . . . . . . . . XX.III. III. + Connynges in Cirypp . . . . . . . . . . . XX.III. IIII. + leche lumbard . . . . . . . . . . . . . . XX.III. V. + Connynges in clere broth. . . . . . . . . XX.III. VI. + payn Ragoun . . . . . . . . . . . . . . . XX.III. VII. + Lete lardes . . . . . . . . . . . . . . . XX.III. VIII. + furmente with porpeys . . . . . . . . . . XX.III. IX. + Perrey of Pesoun. . . . . . . . . . . . . XX.III. X. + pesoun of Almayn. . . . . . . . . . . . . XX.III. XI. + Chiches . . . . . . . . . . . . . . . . . XX.III. XII. + frenche owtes . . . . . . . . . . . . . . XX.III. XIII. + Makke . . . . . . . . . . . . . . . . . . XX.III. XIIII. + Aquapates . . . . . . . . . . . . . . . . XX.III. XV. + Salat . . . . . . . . . . . . . . . . . . XX.III. XVI. + fenkel in soppes. . . . . . . . . . . . . XX.III. XVII. + Clat. . . . . . . . . . . . . . . . . . . XX.III. XVIII. + appulmoy. . . . . . . . . . . . . . . . . XX.III. XIX. + Slete soppes. . . . . . . . . . . . . . . XX.IIII. + Letelorye . . . . . . . . . . . . . . . . XX.IIII. I. + Sowpes Dorry. . . . . . . . . . . . . . . XX.IIII. II. + Rapey . . . . . . . . . . . . . . . . . . XX.IIII. III. + Sause Sarzyne . . . . . . . . . . . . . . XX.IIII. IIII. + creme of almanndes. . . . . . . . . . . . XX.IIII. V. + Grewel of almandes. . . . . . . . . . . . XX.IIII. VI. + cawdel of almandes mylk . . . . . . . . . XX.IIII. VII. + Iowtes of almannd mylk. . . . . . . . . . XX.IIII. VIII. + Fygey . . . . . . . . . . . . . . . . . . XX.IIII. IX. + Pochee. . . . . . . . . . . . . . . . . . XX.IIII. X. + brewet of ayrenn. . . . . . . . . . . . . XX.IIII. XI. + Macrows . . . . . . . . . . . . . . . . . XX.IIII. XII. + Tostee. . . . . . . . . . . . . . . . . . XX.IIII. XIII. + Gyndawdry . . . . . . . . . . . . . . . . XX.IIII. XIIII. + Erbowle . . . . . . . . . . . . . . . . . XX.IIII. XV. + Resmolle. . . . . . . . . . . . . . . . . XX.IIII. XVI. + vyannde Cipre . . . . . . . . . . . . . . XX.IIII. XVII. + Vyannde Cipre of Samon. . . . . . . . . . XX.IIII. XVIII. + vyannde Ryal. . . . . . . . . . . . . . . XX.IIII. IX. + Compost . . . . . . . . . . . . . . . . . C. + gelee of Fyssh. . . . . . . . . . . . . . C. I. + Gelee of flessh . . . . . . . . . . . . . C. II. + Chysanne. . . . . . . . . . . . . . . . . C. III. + congur in sawce . . . . . . . . . . . . . C. IIII. + Rygh in sawce . . . . . . . . . . . . . . C. V. + makerel in sawce. . . . . . . . . . . . . C. VI. + Pykes in brasey . . . . . . . . . . . . . C. VII. + porpeys in broth. . . . . . . . . . . . . C. VIII. + Ballok broth. . . . . . . . . . . . . . . C. IX. + eles in brewet. . . . . . . . . . . . . . C. X + Cawdel of Samoun. . . . . . . . . . . . . C. XI. + plays in Cynee. . . . . . . . . . . . . . C. XII. + For to make Flaumpeyns. . . . . . . . . . C. XIII. + for to make noumbles in lent. . . . . . . C. XIIII. + For to make Chawdoun for lent . . . . . . C. XV. + furmente with porpays . . . . . . . . . . C. XVI. + Fylettes in galyntyne . . . . . . . . . . C. XVII. + veel in buknade . . . . . . . . . . . . . C. XVIII. + Sooles in Cyney . . . . . . . . . . . . . C. IX. + tenches in Cyney. . . . . . . . . . . . . XX.VI. + Oysters in gravey . . . . . . . . . . . . XX.VI. I + muskels in brewet . . . . . . . . . . . . XX.VI. II + Oysters in Cyney. . . . . . . . . . . . . XX.VI. III. + cawdel of muskels . . . . . . . . . . . . XX.VI. IIII. + Mortrews of Fyssh . . . . . . . . . . . . XX.VI. V + laumpreys in galyntyne. . . . . . . . . . XX.VI. VI. + Laumprouns in galyntyne . . . . . . . . . XX.VI. VII. + losyns in Fysshe day. . . . . . . . . . . XX.VI. VIII. + Sowpes in galyntyne . . . . . . . . . . . XX.VI. IX. + sobre sawse . . . . . . . . . . . . . . . XX.VI. X. + Colde Brewet. . . . . . . . . . . . . . . XX.VI. XI. + peeres in confyt. . . . . . . . . . . . . XX.VI. XII. + Egur douce of Fyssh . . . . . . . . . . . XX.VI. XIII. + Cold Brewet . . . . . . . . . . . . . . . XX.VI. XIIII. + Pevorat for Veel and Venysoun . . . . . . XX.VI. XV. + sawce blaunche for Capouns y sode . . . . XX.VI. XVI. + Sawce Noyre for Capons y rosted . . . . . XX.VI. XVII. + Galentyne . . . . . . . . . . . . . . . . XX.VI. XVIII. + Gyngeuer. . . . . . . . . . . . . . . . . XX.VI. XIX. + verde sawse . . . . . . . . . . . . . . . XX.VII. + Sawce Noyre for mallard . . . . . . . . . XX.VII. I. + cawdel for Gees . . . . . . . . . . . . . XX.VII. II. + Chawdon for Swannes . . . . . . . . . . . XX.VII. III. + sawce Camelyne. . . . . . . . . . . . . . XX.VII. IIII. + Lumbard Mustard . . . . . . . . . . . . . XX.VII. V. + Nota. . . . . . . . . . . . . . . . . . . XX.VII. VI. + Nota. . . . . . . . . . . . . . . . . . . XX.VII. VII. + frytour blaunched . . . . . . . . . . . . XX.VII. VIII. + Frytour of pasturnakes. . . . . . . . . . XX.VII. IX. + + + frytour of mylke. . . . . . . . . . . . . XX.VII. X. + frytour of Erbes. . . . . . . . . . . . . XX.VII. XI. + Raisiowls . . . . . . . . . . . . . . . . XX.VII. XII. + Whyte milates . . . . . . . . . . . . . . XX.VII. XIII. + crustardes of flessh. . . . . . . . . . . XX.VII. XIIII. + Mylates of Pork . . . . . . . . . . . . . XX.VII. XV. + crustardes of Fyssh . . . . . . . . . . . XX.VII. XVI. + Crustardes of erbis on fyssh day. . . . . XX.VII. XVII. + lesshes fryed in lentoun. . . . . . . . . XX.VII. XVIII. + Wastels y farced. . . . . . . . . . . . . XX.VII. XIX. + sawge y farced. . . . . . . . . . . . . . XX.VIII. + Sawgeat . . . . . . . . . . . . . . . . . XX.VIII. I. + cryspes . . . . . . . . . . . . . . . . . XX.VIII. II. + Cryspels. . . . . . . . . . . . . . . . . XX.VIII. III. + Tartee. . . . . . . . . . . . . . . . . . XX.VIII. IIII. + Tart in Ymbre day . . . . . . . . . . . . XX.VIII. V. + tart de Bry . . . . . . . . . . . . . . . XX.VIII. VI. + Tart de Brymlent. . . . . . . . . . . . . XX.VIII. VII. + tartes of Flessh. . . . . . . . . . . . . XX.VIII. VIII. + Tartletes . . . . . . . . . . . . . . . . XX.VIII. IX. + tartes of Fyssh . . . . . . . . . . . . . XX.VIII. X. + Sambocade . . . . . . . . . . . . . . . . XX.VIII. XI. + Erbolat . . . . . . . . . . . . . . . . . XX.VIII. XII. + Nysebek . . . . . . . . . . . . . . . . . XX.VIII. XIII. + for to make Pom Dorryes. & oþer þynges. . XX.VIII. XIIII. + Cotagres. . . . . . . . . . . . . . . . . XX.VIII. XV. + hart rows . . . . . . . . . . . . . . . . XX.VIII. XVI. + Potews. . . . . . . . . . . . . . . . . . XX.VIII. XVII. + Sachus. . . . . . . . . . . . . . . . . . XX.VIII. XVIII. + Bursews . . . . . . . . . . . . . . . . . XX.VIII. XIX. + spynoches y fryed . . . . . . . . . . . . XX.IX. + Benes y fryed . . . . . . . . . . . . . . XX.IX. I. + russhewses of Fruyt . . . . . . . . . . . XX.IX. II. + Daryols . . . . . . . . . . . . . . . . . XX.IX. III. + Flaumpens . . . . . . . . . . . . . . . . XX.IX. IIII. + Chewetes on flessh day. . . . . . . . . . XX.IX. V. + chewetes on fyssh day . . . . . . . . . . XX.IX. VI. + Hastletes . . . . . . . . . . . . . . . . XX.XI. VII. + comadore. . . . . . . . . . . . . . . . . XX.IX. VIII. + Chastletes. . . . . . . . . . . . . . . . XX.IX. IX. + for to make twey pecys of Flesshe + to fasten to gydre. . . . . . . . . . . . XX.IX. X. + pur fait y pocras . . . . . . . . . . . . XX.IX. XI. + For to make blank maunnger. . . . . . . . XX.IX. XII. + for to make Blank Desire. . . . . . . . . XX.IX. XIII. + For to make mawmoune. . . . . . . . . . . XX.IX. XIIII. + the pety peruaunt . . . . . . . . . . . . XX.IX. XV. + And the pete puant. . . . . . . . . . . . XX.IX. XVI. + + +XPLICIT TABULA. + +[1] This is a kind of Preamble to the Roll. A space is left for the + initial word, intended to be afterwards written in red ink, and + presumed to be Ðis. _Fome_, the _lineola_ over it being either + casually omitted, or since obliterated, means _form_, written Foume + below, and in No. 195. +[2] Cury. Cookery. We have adopted it in the Title. V. Preface. +[3] ynglond. _E_ was intended to be prefixed in red ink. Vide Note [1] + and [6]. +[4] þ. This Saxon letter with the power of _th_, is used almost + perpetually in our Roll and the Editor's Ms. Every one may not have + adverted to it; but this character is the ground of our present + abbreviations y'e the, y't that, y's this, &c. the y in these cases + being evidently only an altered and more modern way of writing þ. +[5] vyaund. This word is to be understood in the concrete, _quasi_ + vyander, a curious epicure, an _Apicius_. V. Preface. +[6] csten ynges. Christian kings. _K_ being to be inserted afterwards + (v. note [1] and [3]) in red ink. Chaucer, v. christen. +[7] and. Read _of_. +[8] Phisik. V. Preface. +[9] Sotiltees. Devices in paste, wax, and confectionary ware; + reviving now, in some measure, in our grander deserts. V. Index. +[10] buth. _Be_, or _are_. V. Index. +[11] sewing. Following; from the French. Hence our _ensue_ written + formerly _ensew_. Skelton, p. 144; and _ensiew_, Ames Typ. Ant. p. 9. +[12] F is omitted for the reason given in note 1. +[13] No. XX.II. II. is omitted. + + + + +FOR TO MAKE GRONDEN BENES [1]. I. + +Take benes and dry hem in a nost [2] or in an Ovene and hulle hem +wele and wyndewe [3] out þe hulk and wayshe hem clene an do hem to +seeþ in gode broth [4] an ete hem with Bacon. + +[1] Gronden Benes. Beans ground (y ground, as No. 27. 53. 105.) + stript of their hulls. This was a dish of the poorer householder, as + also is 4 and 5, and some others. +[2] a nost. An ost, or kiln. Vide Gloss. _voce_ Ost. +[3] wyndewe. Winnow. +[4] gode broth. Prepared beforehand. + + +FOR TO MAKE DRAWEN BENES. II. + +Take benes and seeþ hem and grynde hem in a morter [1] and drawe hem +up [2] with gode broth an do Oynouns in the broth grete mynced [3] an +do þerto and colour it with Safroun and serve it forth. + +[1] morter. Mortar. +[2] drawen hem up. Mix them. +[3] grete mynced. Grossly, not too small. + + +FOR TO MAKE GREWEL FORCED [1]. III. + +Take grewel and do to the fyre with gode flessh and seeþ it wel. take +the lire [2] of Pork and grynd it smal [3] and drawe the grewel +thurgh a Straynour [4] and colour it wiþ Safroun and serue [5] forth. + +[1] forced, farced, enriched with flesh. Vide Gloss. +[2] lire. Flesh. +[3] grynd it smal. Bruise or beat in a mortar. +[4] stryno'. Strainer. +[5] serue. Serve. Vide Gloss. + + +CABOCHES [1] IN POTAGE. IIII. + + +Take Caboches and quarter hem and seeth hem in gode broth with +Oynouns y mynced and the whyte of Lekes y slyt and corue smale [2] +and do þer to safroun an salt and force it with powdour douce [3]. + +[1] Caboches. Probably cabbages. +[2] corue smale. Cut small. V. _i corue_ in Gloss. +[3] powdour douce. Sweet aromatic powder. V. Pref. + + +RAPES [1] IN POTAGE. V. + +Take rapus and make hem clene and waissh hem clene. quare hem [2]. +parboile hem. take hem up. cast hem in a gode broth and seeþ hem. +mynce Oynouns and cast þerto Safroun and salt and messe it forth +with powdour douce. the wise [3] make of Pasturnakes [4] and +skyrwates. [5] + + +[1] Rapes, or rapus. Turneps. +[2] quare hem. Cut them in _squares_, or small pieces. V. Gloss. +[3] in the wise, _i.e._ in the same manner. _Self_ or _same_, seems + to be casually omitted. Vide No. 11 and 122. +[4] Pasturnakes, for parsnips or carrots. V. Gloss. +[5] skyrwates, for skirrits or skirwicks. + + +EOWTES [1] OF FLESSH. VI. + +Take Borage, cool [2]. langdebef [3]. persel [4]. betes. orage [5]. +auance [6]. violet [7]. saueray [8]. and fenkel [9]. and whane þey +buth sode; presse hem wel smale. cast hem in gode broth an seeþ hem. +and serue hem forth. + +[1] Eowtes. _Lowtes_, No. 88, where, in the process, it is _Rowtes_. + Quære the meaning, as Roots does not apply to the matter of the + Recipe. In No. 73 it is written _owtes_. +[2] Cole, or colewort. +[3] Langdebef. Bugloss, buglossum sylvestre. These names all arise + from a similitude to an ox's tongue. V. Ms. Ed. No. 43. +[4] Persel. Parsley. +[5] orage. Orach, _Atriplex_. Miller, Gard. Dict. +[6] auance. Fortè Avens. V. Avens, in Gloss. +[7] The leaves probably, and not the flower. +[8] Savory. +[9] Fenkel. Fennil. + + +HEBOLACE [1]. VII. + + +Take Oynouns and erbes and hewe hem small and do þes to gode broth. +and aray [2] it as þou didest caboches. If þey be in fyssh day. make +[3] on the same maner [4] with water and oyle. and if it be not in +Lent alye [5] it with zolkes of Eyren [6]. and dresse it forth and +cast þer to powdour douce. + +[1] Hebolace. Contents, Hebolas; for _Herbolas_, from the herbs used; + or, if the first letter be omitted (see the Contents), _Chebolas_, + from the Chibols employed. +[2] aray. Dress, set it out. +[3] make. Dress. Vide Gloss. +[4] maner. manner. +[5] alye. Mix. V. Gloss. +[6] Eyren. Eggs. V. Gloss. + + +GOURDES IN POTAGE. VIII. + +Take young Gowrdes pare hem and kerue [1] hem on pecys. cast hem in +gode broth, and do þer to a gode pertye [2] of Oynouns mynced. take +Pork soden. grynd it and alye it þer with and wiþ zolkes of ayrenn. +do þer to safroun and salt, and messe it forth with powdour douce. + +[1] kerve. Cut. +[2] partye. Party, i.e. quantity. + + +RYSE [1] OF FLESH. IX. + +Take Ryse and waishe hem clene. and do hem in erthen pot with gode + +broth and lat hem seeþ wel. afterward take Almaund mylke [2] and do +þer to. and colour it wiþ safroun an salt, an messe forth. + +[1] Ryse. Rice. V. Gloss. +[2] Almand mylke. V. Gloss. + + +FUNGES [1]. X. + +Take Funges and pare hem clere and dyce hem [2]. take leke and shred +hym small and do hym to seeþ in gode broth. colour it with safron and +do þer inne powdour fort [3]. + +[1] Funges. Mushrooms. +[2] dyce hem. Cut them in squares. Vide _quare_ in Gloss. +[3] Powdour fort. Vide Preface. + + +BURSEN [1]. XI. + +Take the whyte of Lekes. slype hem and shrede hem small. take +Noumbles [2] of swyne and boyle hem in broth and wyne. take hym up +and dresse hem and do the Leke in the broth. seeþ and do the Noumbles +þer to make a Lyour [3] of brode blode and vynegre and do þer to +Powdour fort seeþ Oynouns mynce hem and do þer to. the self wise make +of Pigges. + +[1] Bursen. Qu. the etymon. +[2] Noumbles. Entrails. V. Gloss. +[3] Lyo', Lyour. A mixture. Vide _alye_ in Gloss. + + +CORAT [1]. XII. + +Take the Noumbles of Calf. Swyne. or of Shepe. parboile hem and +skerne hem to dyce [2] cast hem in gode broth and do þer to erbes. +grynde chyballes [3]. smale y hewe. seeþ it tendre and lye it with +zolkes of eyrenn. do þer to verious [4] safroun powdour douce and +salt, and serue it forth. + +[1] Corat. Qu. +[2] kerve hem to dyce. V. _quare_ in Gloss. +[3] Chyballes. Chibols, young onions. V. Gloss. +[4] verious. Verjuice. + + +NOUMBLES. XIII. + +Take noumbles of Deer oþer [1] of oþer beest parboile hem kerf hem to +dyce. take the self broth or better. take brede and grynde with the +broth. and temper it [2] up with a gode quantite of vyneger and wyne. +take the oynouns and parboyle hem. and mynce hem smale and do þer to. +colour it with blode and do þer to powdour fort and salt and boyle it +wele and serue it fort [3]. + +[1] oþer. Other, i.e. or. +[2] temper it. Temper it, i. e. mix it. +[3] fort. Miswritten for _forth_. So again No. 31. 127. + + +ROO [1] BROTH. XIIII. + +Take the lire of the Deer oþer of the Roo parboile it on smale peces. +seeþ it wel half in water and half in wyne. take brede and bray it +wiþ the self broth and drawe blode þer to and lat it seeth to gedre +with powdour fort of gynger oþer of canell [2]. and macys [3]. with a +grete porcioun of vineger with Raysouns of Coraunte [4]. + +[1] Roo. Roe. The Recipe in Ms. Ed. No. 53. is very different. +[2] Canell. Cinnamon. +[3] macys. Mace. V. Preface and Gloss. +[4] Raysouns of Coraunte. Currants. V. Gloss. + + +TREDURE [1]. XV. + +Take Brede and grate it. make a lyre [2] of rawe ayrenn and do þerto +Safroun and powdour douce. and lye it up [3] with gode broth. and +make it as a Cawdel. and do þerto a lytel verious. + +[1] Tredure. A Cawdle; but quære the etymon. The French _tres dure_ + does not seem to answer. +[2] lyre. Mixture. +[3] lye it up. Mix it. + + +MONCHELET [1]. XVI. + +Take Veel oþer Moton and smite it to gobettes seeþ it in gode broth. +cast þerto erbes yhewe [2] gode wyne. and a quantite of Oynouns +mynced. Powdour fort and Safroun. and alye it with ayren and verious. +but lat not seeþ after. + +[1] Monchelet. _Mounchelet_, Contents. +[2] y hewe. Shred. + + +BUKKENADE [1]. XVII. + +Take Hennes [2] oþer Conynges [3] oþer Veel oþer oþer Flessh an hewe +hem to gobettes waische it and hit well [4]. grynde Almandes +unblaunched. and drawe hem up with þe broth cast þer inne raysons of +Corance. sugur. Powdour gyngur erbes ystewed in grees [5]. Oynouns +and Salt. If it is to to [6] thynne. alye it up with flour of ryse +oþer with oþer thyng and colour it with Safroun. + +[1] Bukkenade. Vide No. 118. qu. +[2] Hennes; including, I suppose, chicken and pullets. +[3] Conynges. Coneys, Rabbits. +[4] hit well. This makes no sense, unless _hit_ signifies smite or + beat. +[5] Grees. Fat, lard, _grece_. No. 19. +[6] to to. So again, No. 124. To is _too_, v. Gloss. And _too_ is + found doubled in this manner in _Mirrour for Magistrates_, p. 277. + 371, and other authors. + + +CONNATES [1]. XVIII. + +Take Connes and pare hem. pyke out the best and do hem in a pot of +erthe. do þerto whyte grece þat he stewe þer inne. and lye hem up +with hony clarified and with rawe zolkes [2] and with a lytell +almaund mylke and do þerinne powdour fort and Safron. and loke þat it +be yleesshed [3], + +[1] Connat seems to be a kind of marmalade of connes, or quinces, + from Fr. _Coing_. Chaucer, v. Coines. Written quinces No. 30. +[2] Yolkes, i. e. of Eggs. +[3] yleesshed. V. Gloss. + + +DREPEE [1]. XIX. + +Take blanched Almandes grynde hem and temper hem up with gode broth +take Oynouns a grete quantite parboyle hem and frye hem and do þerto. +take smale bryddes [2] parboyle hem and do þerto Pellydore [3] and +salt. and a lytel grece. + +[1] Drepee. Qu. +[2] bryddes. Birds. _Per metathesin; v. R. in Indice_. +[3] Pellydore. Perhaps _pellitory_. _Peletour_, 104. + + +Mawmenee [1]. XX. + +Take a pottel of wyne greke. and ii. pounde of sugur take and +clarifye the sugur with a qantite of wyne an drawe it thurgh a +straynour in to a pot of erthe take flour of Canell [2]. and medle [3] +with sum of the wyne an cast to gydre. take pynes [4] with Dates and +frye hem a litell in grece oþer in oyle and cast hem to gydre. take +clowes [5] an flour of canel hool [6] and cast þerto. take powdour +gyngur. canel. clower, colour it with saundres a lytel yf hit be nede +cast salt þerto. and lat it seeþ; warly [7] with a slowe fyre and not +to thyk [8], take brawn [9] of Capouns yteysed [10]. oþer of +Fesauntes teysed small and cast þerto. + +[1] Vide No. 194, where it is called _Mawmenny_. +[2] Flour of Canell. Powder of Cinamon. +[3] medle. Mix. +[4] pynes. A nut, or fruit. Vide Gloss. +[5] clowes. Cloves. +[6] hool. Whole. How can it be the flour, or powder, if whole? Quære, + _flower_ of cand for _mace_. +[7] warly. Warily, gently. +[8] not to thyk. So as to be too thick; or perhaps, _not to thicken_. +[9] brawn. Fleshy part. Few Capons are cut now except about Darking + in Surry; they have been excluded by the turkey, a more magnificent, + but perhaps not a better fowl. + +[10] yteysed, or _teysed_, as afterwards. Pulled in pieces by the + fingers, called _teezing_ No. 36. This is done now with flesh of + turkeys, and thought better than mincing. Vide Junius, voce _Tease_. + + +EGURDOUCE [1]. XXI. + +Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in +white grece. take raysouns of Coraunce and fry hem take oynouns +parboile hem and hewe hem small and fry hem. take rede wyne suger +with powdour of peper. of gynger of canel. salt. and cast þerto. and +lat it seeþ with a gode quantite of white grece an serue it forth. + +[1] Egurdouce. The term expresses _piccante dolce_, a mixture of sour + and sweet; but there is nothing of the former in the composition. + Vide Gloss. + + +CAPOUNS IN COUNCYS [1]. XXII. + +Take Capons and rost hem right hoot þat þey be not half y nouhz and +hewe hem to gobettes and cast hem in a pot, do þerto clene broth, +seeþ hem þat þey be tendre. take brede and þe self broth and drawe it +up yferer [2], take strong Powdour and Safroun and Salt and cast þer +to. take ayrenn and seeþ hem harde. take out the zolkes and hewe the +whyte þerinne, take the Pot fro þe fyre and cast the whyte þerinne. +messe the disshes þerwith and lay the zolkes hool and flour it with +clowes. + +[1] Concys seems to be a kind of known sauce. V. Gloss. +[2] yfere. Together. + + +HARES [1] IN TALBOTES [2]. XXIII. + +Take Hares and hewe hem to gobettes and seeþ hem with þe blode +unwaisshed in broth. and whan þey buth y nowh: cast hem in colde +water. pyke and waisshe hem clene. cole [3] the broth and drawe it +thurgh a straynour. take oþer blode and cast in boylyng water seeþ it +and drawe it thurgh a straynour. take Almaundes unblaunched. waisshe +hem and grynde hem and temper it up with the self broth. cast al in a +pot. tak oynouns and parboile hem smyte hem small and cast hem in to +þis Pot. cast þerinne Powdour fort. vynegur an salt. + +[1] Haares, Contents. So again, No. 24. +[2] Talbotes. Ms. Ed. No. 9, _Talbotays_. +[3] Cole. Cool. + + +HARES IN PAPDELE [1]. XXIIII. + +Take Hares parboile hem in gode broth. cole the broth and waisshe the +fleyssh. cast azeyn [2] to gydre. take obleys [3] oþer wafrouns [4] +in stede of lozeyns [5]. and cowche [6] in dysshes. take powdour +douce and lay on salt the broth and lay onoward [7] an messe forth. + +[1] Papdele. Qu. +[2] azeyn. Again. +[3] obleys, called _oblatæ_; for which see Hearne ad Lib. Nig. I. p. + 344. A kind of Wafer, otherwise called _Nebulæ_; and is the French + _oublie, oble_. Leland, Collect. IV. p. 190. 327. +[4] wafrouns. Wafers. +[5] loseyns. Vide Gloss. +[6] cowche. Lay. +[7] onoward. Upon it. + + +CONNYNGES IN CYNEE [1]. XXV. + +Take Connynges and smyte hem on peces. and seeþ hem in gode broth, +mynce Oynouns and seeþ hem in grece and in gode broth do þerto. drawe +a lyre of brede. blode. vynegur and broth do þerto with powdour fort. + +[1] Cynee. Vide Gloss. + + +CONNYNGES IN GRAUEY. XXVI. + +Take Connynges smyte hem to pecys. parboile hem and drawe hem with a +gode broth with almandes blanched and brayed. do þerinne sugur and +powdour gynger and boyle it and the flessh þerwith. flour it with +sugur and with powdour gynger an serue forth. + + +CHYKENS IN GRAVEY. XXVII. + +Take Chykens and serue hem the same manere and serue forth. + + +FYLETTES [1] OF GALYNTYNE [2]. XXVIII. + +Take fylettes of Pork and rost hem half ynowh smyte hem on pecys. +drawe a lyour of brede and blode. and broth and Vineger. and do +þerinne. seeþ it wele. and do þerinne powdour an salt an messe it +forth. + + +[1] Fylettes. Fillets. +[2] of Galyntyne. In Galyntyne. Contents, _rectlus_. As for + _Galentine_, see the Gloss. + + +PYGGES IN SAWSE SAWGE [1]. XXIX. + +Take Pigges yskaldid and quarter hem and seeþ hem in water and salt, +take hem and lat hem kele [2]. take persel sawge. and grynde it with +brede and zolkes of ayrenn harde ysode. temper it up with vyneger sum +what thyk. and, lay the Pygges in a vessell. and the sewe onoward and +serue it forth. + +[1] Sawge. Sage. As several of them are to be used, these pigs must + have been small. +[2] kele. Cool. + + +SAWSE MADAME. XXX. + +Take sawge. persel. ysope. and saueray. quinces. and peeres [1], +garlek and Grapes. and fylle the gees þerwith. and sowe the hole þat +no grece come out. and roost hem wel. and kepe the grece þat fallith +þerof. take galytyne and grece and do in a possynet, whan the gees +buth rosted ynowh; take an smyte hem on pecys. and þat tat [2] is +withinne and do it in a possynet and put þerinne wyne if it be to +thyk. do þerto powdour of galyngale. powdour douce and salt and boyle +the sawse and dresse þe Gees in disshes and lay þe sowe onoward. + +[1] Peares. Pears. +[2] that tat, i.e. that that. Vide Gloss. + + +GEES IN HOGGEPOT [1]. XXXI. + +Take Gees and smyte hem on pecys. cast hem in a Pot do þerto half +wyne and half water. and do þerto a gode quantite of Oynouns and +erbest. Set it ouere the fyre and couere [2] it fast. make a layour +of brede and blode an lay it þerwith. do þerto powdour fort and serue +it fort. + +[1] Hoggepot. Hodge-podge. _Ochepot_. Ms. Ed. No. 22. French, + _Hochepot_. Cotgrave. See Junii Enym. v. _Hotch-potch_. +[2] couere. Cover. + + +CARNEL [1] OF PORK. XXXII. + +Take the brawnn of Swyne. parboile it and grynde it smale and alay it +up with zolkes of ayren. set it ouere [2] the fyre with white Grece +and lat it not seeþ to fast. do þerinne Safroun an powdour fort and +messe it forth. and cast þerinne powdour douce, and serue it forth. + +[1] Carnel, perhaps _Charnel_, from Fr. _Chaire_. +[2] ouere. Over. So again, No. 33. + + +CHYKENNS [1] IN CAWDEL. XXXIII. + +Take Chikenns and boile hem in gode broth and ramme [2] hem up. þenne +take zolkes of ayrenn an þe broth and alye it togedre. do þerto +powdour of gynger and sugur ynowh safroun and salt. and set it ouere +the fyre withoute boyllyng. and serue the Chykenns hole [3] oþer +ybroke and lay þe sowe onoward. + +[1] Chikens. Contents. So again in the next Recipe. +[2] ramme. Qu. press them close together. +[3] hole. Whole. + + +CHYKENS IN HOCCHEE [1]. XXXIIII. + +Take Chykenns and scald hem. take parsel and sawge withoute eny oþere +erbes. take garlec an grapes and stoppe the Chikenns ful and seeþ hem +in gode broth. so þat þey may esely be boyled þerinne. messe hem an +cast þerto powdour dowce. + +[1] Hochee. This does not at all answer to the French _Hachis_, or + our _Hash_; therefore qu. + +FOR TO BOILE FESAUNTES. PARTRUCHES. CAPONS AND CURLEWES. XXXV. + +Take gode broth and do þerto the Fowle. and do þerto hool peper and +flour of canel a gode quantite and lat hem seeþ þwith. and messe it +forth. and þer cast þeron Podour dowce. + + +BLANK MAUNGER [1]. XXXVI. + +Take Capouns and seeþ hem, þenne take hem up. take Almandes blaunched. +grynd hem and alay hem up with the same broth. cast the mylk in a pot. +waisshe rys and do þerto and lat it seeþ. þanne take brawn of Capouns +teere it small and do þerto. take white grece sugur and salt and cast +þerinne. lat it seeþ. þenne messe it forth and florissh it with aneys +in confyt rede oþer whyt. and with Almaundes fryed in oyle. and serue +it forth. + +[1] Blank Maunger. Very different from ours. Vide Gloss. + + +BLANK DESSORRE [1]. XXXVII. + +Take Almandes blaunched, grynde hem and temper hem up with whyte wyne, +on fleissh day with broth. and cast þerinne flour of Rys. oþer +amydoun [2], and lye it þerwith. take brawn of Capouns yground. take +sugur and salt and cast þerto and florissh it with aneys whyte. take +a vessel yholes [3] and put in safroun. and serue it forth. + +[1] Blank Dessorre. V. Gloss. +[2] Amydoun. "Fine wheat flour steeped in water, strained and let + stand to settle, then drained and dried in the sun; used for bread or + in broths." Cotgrave. Used in No. 68 for colouring white. +[3] yholes. Quære. + + +MORREE [1]. XXXVIII. + +Take Almandes blaunched, waisshe hem. grynde hem. and temper hem up +with rede wyne, and alye hem with flour of Rys. do þerto Pynes yfryed. +and colour it with saundres. do þerto powdour fort and powdour douce + +and salt, messe it forth and flour it [2] with aneys confyt whyte. + +[1] Morree. Ms. Ed. 37. _murrey_. Ibid. II. 26. _morrey_; probably + from the mulberries used therein. +[2] flour it. Flourish it. + + +CHARLET [1]. XXXIX. + +Take Pork and seeþ it wel. hewe it smale. cast it in a panne. breke +ayrenn and do þerto and swyng [2] it wel togyder. do þerto Cowe mylke +and Safroun and boile it togyder. salt it & messe it forth. + +[1] Charlet; probably from the French, _chair_. Qu. Minced Meat, and + the next article, Forced Meat. +[2] swyng. Shake, mix. + + +CHARLET YFORCED. XX.II. + +Take mylke and seeþ it, and swyng þerwith zolkes of Ayrenn and do +þerto. and powdour of gynger suger. and Safroun and cast þerto. take +the Charlet out of the broth and messe it in dysshes, lay the sewe +onoward. flour it with powdour douce. and serue it forth. + + +CAWDEL FERRY [1]. XX.II. I. + +Take flour of Payndemayn [2] and gode wyne. and drawe it togydre. do +þerto a grete quantite of Sugur cypre. or hony clarified, and do +þerto safroun. boile it. and whan it is boiled, alye it up with +zolkes of ayrenn. and do þerto salt and messe it forth. and lay þeron +sugur and powdour gyngur. + +[1] ferry. Quære. We have _Carpe in Ferry_, Lel. Coll. VI. p. 21. +[2] Payndemayn. White bread. Chaucer. + + +JUSSHELL [1]. XX.II. III. + +Take brede ygrated and ayrenn and swyng it togydre. do þerto safroun, +sawge. and salt. & cast broth. þerto. boile it & messe it forth. + +[1] Jusshell. See also next number. _Jussell_, Ms. Ed. 21, where the + Recipe is much the same. Lat. _Juscellam_, which occurs in the old + scholiast on Juvenal iv. 23; and in Apicius, v. 3. Vide Du Fresne, v. + _Jusselium_ and _Juscellum_, where the composition consists of + _vinum_, _ova_, and _sagmea_, very different from this. Faber in + Thesauro cites _Juscellum Gallinæ_ from Theod. Priscianus. + + +N.B. No. XX.II. II. is omitted both here and in the Contents. + + +JUSSHELL ENFORCED [1]. XX.II. IIII. + +Take and do þerto as to charlet yforced. and serue it forth. + +[1] Jusshell enforced. As the _Charlet yforced_ here referred to was + made of pork, compare No. 40 with No. 39. So in Theod. Priscian we + have _Jussetlum Gallinæ_. + + +MORTREWS [1]. XX.II. V. + +Take hennes and Pork and seeþ hem togyder. take the lyre of Hennes +and of the Pork, and hewe it small and grinde it all to doust [2]. +take brede ygrated and do þerto, and temper it with the self broth +and alye it with zolkes of ayrenn, and cast þeron powdour fort, boile +it and do þerin powdour of gyngur sugur. safroun and salt. and loke +þer it be stondyng [3], and flour it with powdour gynger. + +[1] Mortrews. Vide Gloss. +[2] doust. Dust, powder. +[3] stondyng. Stiff, thick. + + +MORTREWS BLANK. XX.II. VI. + +Take Pork and Hennes and seeþ hem as to fore. bray almandes blaunched, +and temper hem up with the self broth. and alye the fleissh with the +mylke and white flour of Rys. and boile it. & do þerin powdour of +gyngur sugar and look þat it be stondyng. + + +BREWET OF ALMONY [1]. XX.II. VII. + +Take Conynges or kiddes and hewe hem small on moscels [2] oþer on +pecys. parboile hem with the same broth, drawe an almaunde mylke and +do the fleissh þerwith, cast þerto powdour galyngale & of gynger with +flour of Rys. and colour it wiþ alkenet. boile it, salt it. & messe +it forth with sugur and powdour douce. + +[1] Almony. Almaine, or Germany. _Almany_. Fox, part I. p. 239. + _Alamanie_. Chron. Sax. p. 242. V. ad No. 71. +[2] moscels. Morsels. + + +PEIOUNS [1] YSTEWED. XX.II. VIII. + + +Take peions and stop hem with garlec ypylled and with gode erbes +ihewe. and do hem in an erthen pot. cast þerto gode broth and whyte +grece. Powdour fort. safroun verious & salt. + +[1] Peiouns, Pejons, i. e. Pigeons, _j_ is never written here in the + middle of a word. + + +LOSEYNS [1]. XX.II. IX. + +Take gode broth and do in an erthen pot, take flour of payndemayn and +make þerof past with water. and make þerof thynne foyles as paper [2] +with a roller, drye it harde and seeþ it in broth take Chese ruayn [3] +grated and lay it in disshes with powdour douce. and lay þeron +loseyns isode as hoole as þou mizt [4]. and above powdour and chese, +and so twyse or thryse, & serue it forth. + +[1] Loseyns. Vide in Gloss. +[2] foyles as paper. _Leaves_ of paste as thin as _paper_. +[3] Chese ruyan. 166. Vide Gloss. +[4] mizt. Might, i.e. can. + + +TARTLETTES [1]. XX.II. X. + +Take pork ysode and grynde it small with safroun, medle it with +ayrenn and raisons of coraunce and powdour fort and salt, and make a +foile of dowhz [2] and close the fars [3] þerinne. cast þe Tartletes +in a Panne with faire water boillyng and salt, take of the clene +Flessh withoute ayren & bolle it in gode broth. cast þerto powdour +douce and salt, and messe the tartletes in disshes & helde [4] the +sewe þeronne. + +[1] Tarlettes. _Tartletes_ in the process. +[2] foile of dowhz, or dowght. A leaf of paste. +[3] fars. Forced-meat. +[4] helde. Cast. + + +PYNNONADE [1]. XX.II. XI. + +Take Almandes iblaunched and drawe hem sumdell thicke [2] with gode +broth oþer with water and set on the fire and seeþ it, cast þerto +zolkes of ayrenn ydrawe. take Pynes yfryed in oyle oþer in grece and +þerto white Powdour douce, sugur and salt. & colour it wiþ alkenet a +lytel. + +[1] Pynnonade. So named from the _Pynes_ therein used. +[2] sumdell thicke. Somewhat thick, thickish. + + +ROSEE [1]. XX.II. XII. + +Take thyk mylke as to fore welled [2]. cast þerto sugur a gode +porcioun pynes. Dates ymynced. canel. & powdour gynger and seeþ it, +and alye it with flores of white Rosis, and flour of rys, cole it, +salt it & messe it forth. If þou wilt in stede of Almaunde mylke, +take swete cremes of kyne. + +[1] Rosee. From the white roles therein mentioned. See No. 41. in Mi. + Ed. but No. 47 there is totally different. +[2] welled, f. _willed_; directed. + + + +CORMARYE [1]. XX.II. XIII. + +Take Colyandre [2], Caraway smale grounden, Powdour of Peper and +garlec ygrounde in rede wyne, medle alle þise [3] togyder and salt it, +take loynes of Pork rawe and fle of the skyn, and pryk it wel with a +knyf and lay it in the sawse, roost þerof what þou wilt, & kepe þat +þat fallith þerfro in the rosting and seeþ it in a possynet with +faire broth, & serue it forth witþ þe roost anoon [4]. + +[1] Cormarye. Quære. +[2] Golyandre. Coriander. +[3] þise. These. +[4] anoon. Immediately. + + +NEWE NOUMBLES OF DEER. XX.II. XIIII. + +Take noumbles and waisshe hem clene with water and salt and perboile +hem in water. take hem up an dyce hem. do with hem as with ooþer +noumbles. + + + +NOTA. XX.II. XV. + +The Loyne of the Pork, is fro the hippe boon to the hede. + + +NOTA. XX.II. XVI. + +The fyletes buth two, that buth take oute of the Pestels [1]. + +[1] Pestels. Legs. + + +SPYNEE [1]. XX.II.XVII. + +Take and make gode thik Almaund mylke as tofore. and do þerin of +flour of hawthorn [2]. and make it as a rose. & serue it forth. + +[1] Spynee. As made of Haws, the berries of Spines, or Hawthorns. +[2] Hawthern. Hawthorn. + + +CHYRYSE [1] XX.II. XVIII. + +Take Almandes unblanched, waisshe hem, grynde hem, drawe hem up with +gode broth. do þerto thridde part of chiryse. þe stones. take oute +and grynde hem smale, make a layour of gode brede an powdour and salt +and do þerto. colour it with sandres so that it may be stondyng, and +florish it with aneys and with cheweryes, and strawe þeruppon and +serue it forth. + +[1] Chyryse. _Chiryse_ in the process. _Cheriseye._ Ms. Ed. II. 18. + _Chiryes_ there are cherries. And this dish is evidently made of + Cherries, which probably were chiefly imported at this time from + Flanders, though they have a Saxon name, [Anglo-Saxon: cyrre]. + + +PAYN FONDEW [1]. XX.II. XIX. + +Take brede and frye it in grece oþer in oyle, take it and lay it in +rede wyne. grynde it with raisouns take hony and do it in a pot and +cast þerinne gleyres [2] of ayrenn wiþ a litel water and bete it wele +togider with a sklyse [3]. set it ouer the fires and boile it. and +whan the hatte [4] arisith to goon [5] ouer, take it adoun and kele +it, and whan it is þer clarified; do it to the oþere with sugur and +spices. salt it and loke it be stondyng, florish it with white +coliaundre in confyt. + +[1] foundewe. Contents. It seems to mean _dissolved_. V. _found_ in + Gloss. +[2] gleyres. Whites. +[3] Sklyse. Slice. +[4] hatte. Seems to mean _bubling_ or _wallop_. +[5] goon. Go. + + + +CROTOUN [1]. XX.III. + +Take the offal of Capouns oþer of oþere briddes. make hem clene and +parboile hem. take hem up and dyce hem. take swete cowe mylke and +cast þerinne. and lat it boile. take Payndemayn [2] and of þe self +mylke and drawe thurgh a cloth and cast it in a pot and lat it seeþ, +take ayren ysode. hewe the white and cast þerto, and alye the sewe +with zolkes of ayren rawe. colour it with safron. take the zolkes and +fry hem and florish hem þerwith and with powdour douce. + +[1] Crotoun. Ms. Ed. 24. has _Craytoun_, but a different dish. +[2] Payndemayn. Whitebread. V. ad No. 41. + + +VYNE GRACE [1]. XX.III. I. + +Take smale fylettes of Pork and rost hem half and smyte hem to +gobettes and do hem in wyne an Vynegur and Oynouns ymynced and stewe +it yfere do þerto gode poudours an salt, an serue it forth. + +[1] Vyne Grace. Named probably from _grees_, wild swine, and the mode + of dressing in _wine_. V. Gloss. voce _Vyne grace_. + + + +FONNELL [1]. XX.III. II. + +Take Almandes unblaunched. grynde hem and drawe hem up with gode +broth, take a lombe [2] or a kidde and half rost hym. or the þridde +[3] part, smyte hym in gobetes and cast hym to the mylke. take smale +briddes yfasted and ystyned [4]. and do þerto sugur, powdour of +canell and salt, take zolkes of ayrenn harde ysode and cleeue [5] a +two and ypaunced [6] with flour of canell and florish þe sewe above. +take alkenet fryed and yfoundred [7] and droppe above with a feþur [8] +and messe it forth. + +[1] Fonnell. Nothing in the recipe leads to the etymon of this + multifarious dish. +[2] Lombe. Lamb. +[3] thridde. Third, per metathesin. +[4] yfasted and ystyned. +[5] cleeue. cloven. +[6] ypaunced. pounced. +[7] yfoundred. melted, dissolved. +[8] feþ'. feather. + + +DOUCE AME [1]. XX.III. III. + +Take gode Cowe mylke and do it in a pot. take parsel. sawge. ysope. +saueray and ooþer gode herbes. hewe hem and do hem in the mylke and +seeþ hem. take capouns half yrosted and smyte hem on pecys and do +þerto pynes and hony clarified. salt it and colour it with safroun an +serue it forth. + +[1] Douce Ame. _Quasi_, a delicious dish. V. Blank Desire in Gloss. + Titles of this tissue occur in Apicius. See Humelberg. p. 2. + + +CONNYNGES IN CYRIP [1]. XX.III. IIII. + +Take Connynges and seeþ hem wel in good broth. take wyne greke and do +þerto with a porcioun of vyneger and flour of canel, hoole clowes +quybibes hoole, and ooþer gode spices with raisouns coraunce and +gyngyner ypared and ymynced. take up the conynges and smyte hem on +pecys and cast hem into the Siryppe and seeþ hem a litel on the fyre +and sue it forth. + +[1] Cyrip. In the process _Siryppe. Cirypp_, Contents. _Sirop_ or + _Sirup_, as 133. _Syryp_, 132. + + +LECHE LUMBARD [1]. XX.III. V. + +Take rawe Pork and pulle of the skyn. and pyke out þe skyn synewes +and bray the Pork in a morter with ayrenn rawe do þerto suger, salt, +raysouns coraunce, dates mynced, and powdour of Peper powdour gylofre. +an do it in a bladder, and lat it seeþ til it be ynowhz. and whan it +is ynowh, kerf it leshe it [2] in likenesse of a peskodde [3], and +take grete raysouns and grynde hem in a morter, drawe hem Up wiþ rede +wyne, do þerto mylke of almaundes colour it with saunders an safroun. + +and do þerto powdour of peper an of gilofre and boile it. and whan it +is iboiled; take powdour of canel and gynger, and temper it up with +wyne. and do alle þise thynges togyder. and loke þat it be rennyns +[4], and lat it not seeþ after that it is cast togyder, an serue it +forth. + +[1] Leche Lumbard. So called from the country. Randle Home says, + _Leach_ is "a kind of jelly made of cream, ising-glass, sugar and + almonds, with other compounds." +[2] Leshe it. Vide Gloss. +[3] Peskodde. Hull or pod of a pea. +[4] rennyns. Perhaps _thin_, from the old _renne_, to run. Vide Gloss. + + +CONNYNGES IN CLERE BROTH. XX.III. VI. + +Take Connynges and smyte hem in gobetes and waissh hem and do hem in +feyre water and wyne, and seeþ hem and skym hem. and whan þey buth +isode pyke hem clene, and drawe the broth thurgh a straynour and do +the flessh þerwith in a Possynet and styne it [1]. and do þerto +vynegur and powdour or gynger and a grete quantite and salt after the +last boillyng and serue it forth. + +[1] styne it. Close it. V. Gloss. + + +PAYN RAGOUN [1]. XX.III. VII. + +Take hony suger and clarifie it togydre. and boile it with esy fyre, +and kepe it wel fro brennyng and whan it hath yboiled a while; take +up a drope [2] þerof wiþ þy fyngur and do it in a litel water and +loke if it hong [3] togydre. and take it fro the fyre and do þerto +the thriddendele [4] an powdour gyngener and stere [5] it togyder +til it bigynne to thik and cast it on a wete [6] table. lesh it and +serue it forth with fryed mete on flessh dayes or on fysshe dayes. + +[1] Payn ragoun. It is not at all explained in the Recipe. +[2] Drope. Drop. +[3] hong. Hing, or hang. +[4] thriddendele. Third part, perhaps, _of brede_, i. e. of bread, + may be casually omitted here. V. Gloss. +[5] stere. stir. +[6] wete. wet. + + +LETE LARDES [1]. XX.III. VIII. + +Take parsel and grynde with a Cowe mylk, medle it with ayrenn and + +lard ydyced take mylke after þat þou hast to done [2] and myng [3] +þerwith. and make þerof dyuerse colours. If þou wolt have zelow, do +þerto safroun and no parsel. If þou wolt have it white; nonþer parsel +ne safroun but do þerto amydoun. If þou wilt have rede do þerto +sandres. If þou wilt have pownas [4] do þerto turnesole [5]. If þou +wilt have blak do þerto blode ysode and fryed. and set on the fyre in +as many vessels as þou hast colours þerto and seeþ it wel and lay +þise colours in a cloth first oon. and sithen anoþer upon him. and +sithen the þridde and the ferthe. and presse it harde til it be all +out clene. And whan it is al colde, lesh it thynne, put it in a panne +and fry it wel. and serue it forth. + +[1] Lete Lardes. _Lards_ in form of Dice are noticed in the process. + See Lel. Coll. VI. p. 5. _Lete_ is the Fr. _Lait_, milk. V. No. 81. + or Brit. _Llaeth_. Hence, perhaps, _Lethe Cpyrus_ and _Lethe Rube_. + Lel. Coll. IV. p. 227. But VI. p. 5, it is _Leche_. +[2] to done, i. e. done. +[3] myng. mix. +[4] pownas. Qu. +[5] turnesole. Not the flower _Heliotrope_, but a drug. Northumb. + Book, p. 3. 19. I suppose it to be _Turmeric_. V. Brooke's Nat. Hist. + of Vegetables, p. 9. where it is used both in victuals and for dying. + + +FURMENTE WITH PORPAYS [1]. XX.III. IX. + +Take Almandes blanched. bray hem and drawe hem up with faire water, +make furmente as before [2] and cast þer furmente þerto. & messe it +with Porpays. + +[1] Porpays. _Porpeys_, Contents, and so No. 116. Porpus. +[2] as before. This is the first mention of it. + + +PERREY OF PESOUN [1]. XX.III. X. + +Take pesoun and seeþ hem fast and covere hem til þei berst. þenne +take up hem and cole hem thurgh a cloth. take oynouns and mynce hem +and seeþ hem in the same sewe and oile þerwith, cast þerto sugur, +salt and safroun, and seeþ hem wel þeratt þerafter and serue hem +forth. + +[1] Perrey of Pesoun, i.e. Peas. _Perrey_ seems to mean pulp: vide No. + 73. Mr. Ozell in Rabelais, IV. c. 60. renders _Puree de pois_ by + _Peas soup_. + + +PESON OF ALMAYNE [1]. XX.III. XI + +Take white pesoun, waisshe hem seeþ hem a grete while, take hem and +cole hem thurgh a cloth, waisshe hem in colde water til the hulles go +off, cast hem in a pot and couere þat no breth [2] go out. and boile +hem right wel. and cast þerinne gode mylke of allmandes and a pertye +of flour of Rys wiþ powdour gynger safroun. and salt. + +[1] Almayne. Germany; called Almony No. 47. +[2] breth. Breath, air, steam. Ms. Ed. No. 2. + + +CHYCHES [1]. XX.III. XII. + +Take chiches and wry hem [2] in ashes all nyzt, oþer lay hem in hoot +aymers [3], at morrowe [4], waisshe hem in clene water and do hem +ouer the fire with clene water. seeþ hem up and do þerto oyle, +garlec, hole safroun. powdour fort and salt, seeþ it and messe it +forth. + +[1] Chyches. _Viciæ_, vetches. In Fr. _Chiches_. +[2] Wry hem. _Dry hem_, or _cover hem_. Chaucer, v. wrey. +[3] Aymers. Embers; of which it is evidently a corruption. +[4] at morrowe. Next Morning. + + +FRENCHE [1]. XX.III. XIII. + +Take and seeþ white peson and take oute þe perrey [2] & parboile +erbis & hewe hem grete & cast hem in a pot with the perrey pulle +oynouns & seeþ hem hole wel in water & do hem to þe Perrey with oile +& salt, colour it with safroun & messe it and cast þeron powdour douce. + +[1] Frenche. Contents have it more fully, _Frenche Owtes_. V. ad No. 6. +[2] Perrey. Pulp. V. ad No. 70. + + +MAKKE [1]. XX.III. XIIII. + +Take drawen benes and seeþ hem wel. take hem up of the water and cast +hem in a morter grynde hem al to doust til þei be white as eny mylk, +chawf [2] a litell rede wyne, cast þeramong in þe gryndyng, do þerto +salt, leshe it in disshes. þanne take Oynouns and mynce hem smale and +seeþ hem in oile til þey be al broun [3]. and florissh the disshes +therwith. and serue it forth. + +[1] Makke. _Ignotum_. +[2] Chawf. Warm. +[3] broun. Brown. + + +AQUAPATYS [1]. XX.III. XV. + +Pill garlec and cast it in a pot with water and oile. and seeþ it, do +þerto safroun, salt, and powdour fort and dresse it forth hool. + +[1] Aquapatys. _Aquapates_, Contents. Perhaps named from the water + used in it. + + +SALAT. XX.III. XVI. + +Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, +porrectes [1], fenel and ton tressis [2], rew, rosemarye, purslarye +[3], laue and waische hem clene, pike hem, pluk hem small wiþ þyn [4] +honde and myng hem wel with rawe oile. lay on vynegur and salt, and +serue it forth. + +[1] Porrectes. Fr. _Porrette_. +[2] Ton tressis. Cresses. V. Gloss. +[3] Purslarye. Purslain. +[4] þyn. thine. + + +FENKEL IN SOPPES. XX.III. XVII. + +Take blades of Fenkel. shrede hem not to smale, do hem to seeþ in +water and oile and oynouns mynced þerwith. do þerto safroun and salt +and powdour douce, serue it forth, take brede ytosted and lay the +sewe onoward. + + +CLAT [1]. XX.III. XVIII. + +Take elena campana and seeþ it water [2]. take it up and grynde it +wel in a morter. temper it up with ayrenn safroun and salt and do it +ouer the fire and lat it not boile. cast above powdour douce and +serue it forth. + +[1] Clat. Qu. +[2] water; r. _in water_, as in No. 79. + + +APPULMOY [1]. XX.III. XIX. + +Take Apples and seeþ hem in water, drawe hem thurgh a straynour. +take almaunde mylke & hony and flour of Rys, safroun and powdour fort +and salt. and seeþ it stondyng [2]. + +[1] Appulmoy. _Appulmos_. Ms. Ed. No. 17. named from the apples + employed. V. No. 149. +[2] stondyng. thick. + + +SLETE [1] SOPPES. XX.IIII. + +Take white of Lekes and slyt hem, and do hem to seeþ in wyne, oile +and salt, rost brede and lay in dysshes and the sewe above and serue +it forth. + +[1] Slete. slit. + + +LETELORYE [1]. XX.IIII. I. + +Take Ayrenn and wryng hem thurgh a styunour and do þerto cowe mylke +with butter and safroun and salt and seeþ it wel. leshe it. and loke +þat it be stondyng. and serue it forth. + +[1] Letelorye. The latter part of the compound is unknown, the first + is Fr. _Lait_, milk. Vide No. 68. + + +SOWPES DORRY [1]. XX.IIII. II. + +Take Almaundes brayed, drawe hem up with wyne. ooile it, cast +þeruppon safroun and salt, take brede itosted in wyne. lay þerof a +leyne [2] and anoþer of þe sewe and alle togydre. florish it with +sugur powdour gyngur and serue it forth. + +[1] Sowpes Dorry. Sops endorsed. V. _Dorry_ in Gloss. +[2] A leyne. a layer. + + +RAPE [1]. XX.IIII. III. + +Take half fyges and half raisouns pike hem and waisshe + +hem in water skalde hem in wyne. bray hem in a morter, and drawe hem +thurgh a straynour. cast hem in a pot and þerwiþ powdour of peper and +ooþer good powdours. alay it up with flour of Rys. and colour it with +saundres. salt it. & messe it forth. + +[1] Rape. A dissyllable, as appears from _Rapey_ in the Contents. + _Rapy_, Ms. Ed. No. 49. _Rapee_, ibid. II. 28. + + +SAWSE SARZYNE [1]. XX.IIII. IIII. + +Take heppes and make hem clene. take Almaundes blaunched, frye hem in +oile and bray hem in a morter with heppes. drawe it up with rede wyne, +and do þerin sugur ynowhz with Powdour fort, lat it be stondyng, and +alay it with flour of Rys. and colour it with alkenet and messe it +forth. and florish it with Pomme garnet. If þou wilt in flesshe day. +seeþ Capouns and take the brawnn and tese hem smal and do þerto. and +make the lico [2] of þis broth. + +[1] Sawse Sarzyne. _Sause_. Contents. _Saracen_, we presume, from the + nation or people. There is a Recipe in Ms. Ed. No. 54 for a Bruet of + _Sarcynesse_, but there are no pomgranates concerned. +[2] lico. liquor. + + +CRÈME OF ALMAUNDES. XX.IIII. V. + +Take Almaundes blaunched, grynde hem and drawe hem up thykke, set hem +ouer the fyre & boile hem. set hem adoun and spryng [1] hem wicii +Vyneger, cast hem abrode uppon a cloth and cast uppon hem sugur. whan +it is colde gadre it togydre and leshe it in dysshes. + +[1] spryng. sprinkle. + + +GREWEL OF ALMAUNDES. XX.IIII. VI. + +Take Almaundes blaunched, bray hem with oot meel [1]. and draw hem up +with water. cast þeron Safroun & salt &c. + +[1] oot meel. oat-meal. + +CAWDEL OF ALMAUND MYLK. XX.IIII. VII. + +Take Almaundes blaunched and drawe hem up with wyne, do þerto powdour +of gyngur and sugur and colour it with Safroun. boile it and serue it +forth. + + +JOWTES [1] OF ALMAUND MYLKE. XX.IIII. VIII. + +Take erbes, boile hem, hewe hem and grynde hem smale. and drawe hem +up with water. set hem on the fire and seeþ the rowtes with the mylke. +and cast þeron sugur & salt. & serue it forth. + +[1] Jowtes. V. ad No. 60. + + +FYGEY [1]. XX.IIII. IX. + +Take Almaundes blanched, grynde hem and drawe hem up with water and +wyne: quarter fygur hole raisouns. cast þerto powdour gyngur and hony +clarified. seeþ it wel & salt it, and serue forth. + +[1] Fygey. So named from the figs therein used. A different Recipe, +Ms. Ed. No. 3, has no figs. + + +POCHEE [1]. XX.IIII. X. + +Take Ayrenn and breke hem in scaldyng hoot water. and whan þei bene +sode ynowh. take hem up and take zolkes of ayren and rawe mylke and +swyng hem togydre, and do þerto powdour gyngur safroun and salt, set +it ouere the fire, and lat it not boile, and take ayrenn isode & cast +þe sew onoward. & serue it forth. + +[1] Pochee. Poached eggs. Very different from the present way. + + +BREWET OF AYRENN. XX.IIII. XI. + +Take ayrenn, water and butter, and seeþ hem yfere with safroun and +gobettes of chese. wryng ayrenn thurgh a straynour. whan the water +hath soden awhile: take þenne the ayrenn and swyng hem with verious. +and cast þerto. set it ouere the fire and lat it not boile. and serue +it forth. + + +MACROWS [1]. XX.IIII. XII. + +Take and make a thynne foyle of dowh. and kerve it on peces, and cast +hem on boillyng water & seeþ it wele. take chese and grate it and +butter cast bynethen and above as losyns. and serue forth. + +[1] Macrows. _Maccherone_, according to the Recipe in _Altieri_, + corresponds nearly enough with our process; so that this title seems + to want mending, and yet I know not how to do it to satisfaction. + + +TOSTEE [1]. XX.IIII. XIII. + +Take wyne and hony and found it [2] togyder and skym it clene. and +seeþ it long, do þerto powdour of gyngur. peper and salt, tost brede +and lay the sew þerto. kerue pecys of gyngur and flour it þerwith and +messe it forth. + +[1] Tostee. So called from the toasted bread. +[2] found it. mix it. + + +GYNGAWDRY [1]. XX.IIII. XIIII. + +Take the Powche [2] and the Lyuour [3] of haddok, codlyng and hake [4] +and of ooþer fisshe, parboile hem, take hem and dyce hem small, take +of the self broth and wyne, a layour of brede of galyntyne with gode +powdours and salt, cast þat fysshe þerinne and boile it. & do þerto +amydoun. & colour it grene. + +[1] Gyngawdry. Qu. +[2] Powche. Crop or stomach. +[3] Lyuour. Liver. V. No. 137. +[4] Hake. "Asellus alter, sive Merlucius, Aldrov." So Mr. Ray. See + Pennant, III. p. 156. + + +ERBOWLE [1]. XX.IIII. XV. + +Take bolas and scald hem with wyne and drawe hem with [2] a straynour +do hem in a pot, clarify hony and do þerto with powdour fort. and +flour of Rys. Salt it & florish it with whyte aneys. & serue it forth. + +[1] Erbowle. Perhaps from the _Belas_, or Bullace employed. +[2] with, i.e. thurgh or thorough. + + +RESMOLLE [1]. XX.IIII. XVI. + +Take Almaundes blaunched and drawe hem up with water and alye it with +flour of Rys and do þerto powdour of gyngur sugur and salt, and loke +it be not stondyng [2], messe it and serue it forth. + +[1] Resmolle. From the Rice there used; for Ms. Ed. II. No. 5. has + _Rysmoyle_, where _moyle_ seems to be Fr. _moile_, as written also in + the Roll. _Rice molens potage_. Lel. Coll. VI. p. 26. +[2] Not stondyng. Thin, diluted. V. No. 98. Not to [too] stondyng, + 121. + + +VYAUNDE CYPRE [1]. XX.IIII. XVII. + +Take oot mele and pike out the stones and grynde hem smal, and drawe +hem thurgh a straynour. take mede oþer wyne ifonded in sugur and do +þise þerinne. do þerto powdour and salt, and alay it with flour of +Rys and do þat it be stondyng. if thou wilt on flesh day; take hennes +and pork ysode & grynde hem smale and do þerto. & messe it forth. + +[1] Cypre. _Cipre_, Contents here and No. 98. + + +VYANDE CYPRE OF SAMOUN [1]. XX.IIII. XVIII. + +Take Almandes and bray hem unblaunched. take calwar [2] Samoun and +seeþ it in lewe water [3] drawe up þyn Almandes with the broth. pyke +out the bones out of the fyssh clene & grynde it small & cast þy mylk +& þat togyder & alye it with flour of Rys, do þerto powdour fort, +sugur & salt & colour it with alkenet & loke þat hit be not stondyng +and messe it forth. + +[1] Samoun. Salmon. +[2] calwar. Salwar, No. 167. R. Holme says, "_Calver_ is a term used + to a Flounder when to be boiled in oil, vinegar, and spices and to be + kept in it." But in Lancashire Salmon newly taken and immediately + dressed is called _Calver Salmon_: and in Littleton _Salar_ is a + young salmon. +[3] lewe water. warm. V. Gloss. + + +VYANND RYAL. XX.IIII. XIX. + +Take wyne greke, oþer rynysshe wyne and hony clarified þerwith. take +flour of rys powdour of Gyngur oþ of peper & canel. oþer flour of +canel. powdour of clowes, safroun. sugur cypre. mylberyes, oþer +saundres. & medle alle þise togider. boile it and salt it. and loke +þat it be stondyng. + + +COMPOST [1]. C. + +Take rote of parsel. pasternak of rasenns [2]. scrape hem waisthe hem +clene. take rapes & caboches ypared and icorne [3]. take an erthen +panne with clene water & set it on the fire. cast all þise þerinne. +whan þey buth boiled cast þerto peeres & parboile hem wel. take þise +thynges up & lat it kele on a fair cloth, do þerto salt whan it is +colde in a vessel take vineger & powdour & safroun & do þerto. & lat +alle þise thinges lye þerin al nyzt oþer al day, take wyne greke and +hony clarified togider lumbarde mustard & raisouns corance al hool. +& grynde powdour of canel powdour douce. & aneys hole. & fenell seed. +take alle þise thynges & cast togyder in a pot of erthe. and take +þerof whan þou wilt & serue forth. + +[1] Compost. A composition to be always ready at hand. Holme, III. p. + 78. Lel. Coll. VI. p. 5. +[2] Pasternak of rasenns. Qu. +[3] ypared and icorne. The first relates to the Rapes, the second to + the Caboches, and means carved or cut in pieces. + + +GELE [1] OF FYSSH. C. I. + +Take Tenches, pykes [2], eelys, turbut and plays [3], kerue hem to +pecys. scalde hem & waische hem clene. drye hem with a cloth do hem +in a panne do þerto half vyneger & half wyne & seeþ it wel. & take +the Fysshe and pike it clene, cole the broth thurgh a cloth into a +erthen panne. do þerto powdour of pep and safroun ynowh. lat it +seeþ and skym it wel whan it is ysode dof [4] grees clene, cowche +fisshes on chargeours & cole the sewe thorow a cloth onoward +& serue it forth. + +[1] Gele. Jelly. _Gelee_, Contents here and in the next Recipe. + _Gely_, Ms. Ed. No. 55, which presents us with much the same + prescription. +[2] It is commonly thought this fish was not extant in England till + the reign of H. VIII.; but see No. 107. 109. 114. So Lucys, or Tenchis, + Ms. Ed. II 1. 3. Pygus or Tenchis, II. 2. Pikys, 33 Chaucer, v. Luce; + and Lel. Coll. IV. p. 226. VI. p. 1. 5. _Luce salt_. Ibid. p. 6. Mr. + Topham's Ms. written about 1230, mentions _Lupos aquaticos five + Luceas_ amongst the fish which the fishmonger was to have in his shop. + They were the arms of the Lucy family so early as Edw. I. See also + Pennant's Zool. III. p. 280, 410. +[3] Plays. Plaise, the fish. +[4] Dof, i. e. do of. + + +GELE OF FLESSH. C. II. + +Take swyner feet & snowter and the eerys [1]. capouns. connynges calues +fete. & wiasche hem clene. & do hem to seeþ in the þriddel [2] of +wyne & vyneger and water and make forth as bifore. + +[1] Eerys. Ears. +[2] Thriddel. V. ad No. 67. + + +CHYSANNE [1]. C. III. + +Take Roches. hole Tenches and plays & sinyte hem to gobettes. fry hem +in oyle blaunche almaundes. fry hem & cast wyne & of vyneger þer +pridde part þerwith fyges drawen & do þerto powdour fort and salt. +boile it. lay the Fisshe in an erthen panne cast the sewe þerto. seeþ +oynouns ymynced & cast þerinne. kepe hit and ete it colde. + +[1] Chysanne. Qu. + + +CONGUR [1] IN SAWSE. C. IIII. + +Take the Conger and scald hym. and smyte hym in pecys & seeþ hym. +take parsel. mynt. peleter. rosmarye. & a litul sawge. brede and salt, +powdour fort and a litel garlec, clower a lite, take and grynd it wel, +drawe it up with vyneger thurgh a clot. cast the fyssh in a vessel +and do þe sewe onoward & serue it forth. + +[1] Congur. The Eel called _Congre_. _Sawce_, Contents here, and No. + 105, 106. + + +RYGH [1] IN SAWSE. C. V. + + +Take Ryghzes and make hem clene and do hem to seeþ, pyke hem clene +and frye hem in oile. take Almandes and grynde hem in water or wyne, +do þerto almandes blaunched hole fryed in oile. & coraunce seeþ the +lyour grynde it smale & do þerto garlec ygronde & litel salt & +verious powdour fort & safroun & boile it yfere, lay the Fysshe in a +vessel and cast the sewe þerto. and messe it forth colde. + +[1] Rygh. A Fish, and probably the _Ruffe_. + + +MAKEREL IN SAWSE. C. VI. + +Take Makerels and smyte hem on pecys. cast hem on water and various. +seeþ hem with mynter and wiþ oother erbes, colour it grene or zelow, +and messe it forth. + + +PYKES IN BRASEY [1]. C. VII. + +Take Pykes and undo hem on þe wombes [2] and waisshe hem clene and +lay hem on a roost Irne [3] þenne take gode wyne and powdour gynger & +sugur good wone [4] & salt, and boile it in an erthen panne & messe +forth þe pyke & lay the sewe onoward. + + +[1] Brasey. Qu. +[2] Wombs. bellies. +[3] roost Irene. a roasting iron. +[4] good wone. a good deal. V. Gloss. + + +PORPEYS IN BROTH. C. VIII. + +Make as þou madest Noumbles of Flesh with oynouns. + + +BALLOC [1] BROTH. C. IX. + +Take Eelys and hilde [2] hem and kerue hem to pecys and do hem to +seeþ in water and wyne so þat it be a litel ouer stepid [3]. do þerto +sawge and ooþer erbis with few [4] oynouns ymynced, whan the Eelis +buth soden ynowz do hem in a vessel, take a pyke and kerue it to +gobettes and seeþ hym in the same broth do þerto powdour gynger +galyngale canel and peper, salt it and cast the Eelys þerto & messe +it forth. + +[1] Balloc. _Ballok_, Contents. +[2] hilde. skin. +[3] on stepid. steeped therein. V. No. 110. +[4] few, i.e. a few. + + +ELES IN BREWET. C. X. + +Take Crustes of brede and wyne and make a lyour, do þerto oynouns +ymynced, powdour. & canel. & a litel water and wyne. loke þat it be +stepid, do þerto salt, kerue þin Eelis & seeþ hem wel and serue hem +forth. + + +CAWDEL OF SAMOUN C.XI. + +Take the guttes of Samoun and make hem clene. perboile hem a lytell. +take hem up and dyce hem. slyt the white of Lekes and kerue hem smale. +cole the broth and do the lekes þerinne with oile and lat it boile +togyd yfere [1]. do the Samoun icorne þerin, make a lyour of +Almaundes mylke & of brede & cast þerto spices, safroun and salt, + +seeþ it wel. and loke þat it be not stondyng. + +[1] togyd yfere. One of these should be struck out. + + +PLAYS IN CYEE. C.XII. + +Take Plays and smyte hem [1] to pecys and fry hem in oyle. drawe a +lyour of brede & gode broth & vyneger. and do þerto powdour gynger. +canel. peper and salt and loke þat it be not stondyng. + +[1] Vide No. 104. Qu. + + +FOR TO MAKE FLAUMPEYNS. C. XIII. + +Take clene pork and boile it tendre. þenne hewe it small and bray it +smal in a morter. take fyges and boile hem tendre in smale ale. and +bray hem and tendre chese þerwith. þenne waisthe hem in water & þene +lyes [1] hem alle togider wit Ayrenn, þenne take powdour of pepper. +or els powdour marchannt & ayrenn and a porcioun of safroun and salt. +þenne take blank sugur. eyrenn & flour & make a past wit a roller, +þene make þerof smale pelettes [2]. & fry hem broun in clene grece & +set hem asyde. þenne make of þat ooþer deel [3] of þat past long +coffyns [4] & do þat comade [5] þerin. and close hem faire with a +countoer [6], & pynche hem smale about. þanne kyt aboue foure oþer +sex wayes, þanne take euy [7] of þat kuttyng up, & þenne colour it +wit zolkes of Ayrenn, and plannt hem thick, into the flaumpeyns above +þat þou kuttest hem & set hem in an ovene and lat hem bake eselich +[8]. and þanne serue hem forth. + +[1] lyer. mix. +[2] Pelettes. _Pelotys_ Ms. Ed. No. 16. Balls, pellets, from Fr. + _pelote_. +[3] deel. deal, i.e. part, half. +[4] Coffyns. Pies without lids. +[5] comade. Qu. +[6] coutour. coverture, a lid. +[7] euy. every. +[8] eselich. easily, gently. + + +FOR TO MAKE NOUMBLES IN LENT. C. XIIII. + +Take the blode of pykes oþer of conger and nyme [1] the paunches of +pykes. of conger and of grete code lyng [2], & boile hem tendre & +mynce hem smale & do hem in þat blode. take crustes of white brede & +strayne it thurgh a cloth. þenne take oynouns iboiled and mynced. +take peper and safroun. wyne. vynegur aysell [3] oþer alegur & do +þerto & serue forth. + +[1] nyme. take. Perpetually used in Ms. Ed. from Sax. niman. +[2] code lyng. If a Codling be a _small cod_, as we now understand + it, _great codling_ seems a contradiction in terms. +[3] Aysell. Eisel, vinegar. Littleton. + + +FOR TO MAKE CHAWDON [1] FOR LENT. C. XV. + +Take blode of gurnardes and congur & þe paunch of gurnardes and +boile hem tendre & mynce hem smale, and make a lyre of white Crustes +and oynouns ymynced, bray it in a morter & þanne boile it togyder til +it be stondyng. þenne take vynegur oþ aysell & safroun & put it þerto +and serue it forth. + +[1] Chawdoun. V. Gloss. + + +FURMENTE WITH PORPEYS. C. XVI. + +Take clene whete and bete it small in a morter and fanne out clene +the doust, þenne waisthe it clene and boile it tyl it be tendre and +broun. þanne take the secunde mylk of Almaundes & do þerto. boile hem +togidur til it be stondyng, and take þe first mylke & alye it up wiþ +a penne [1]. take up the porpays out of the Furmente & leshe hem in +a dishe with hoot water. & do safroun to þe furmente. and if the +porpays be salt. seeþ it by hym self, and serue it forth. + +[1] Penne. Feather, or pin. Ms. Ed. 28. + + +FYLETTES IN GALYTYNE. C. XVII. + +Take Pork, and rost it tyl the blode be tryed out & þe broth [1]. +take crustes of brede and bray hem in a morter, an drawe hem thurgh a +cloth with þe broth, þenne take oynouns an leshe hem on brede an do +to the broth. þanne take pork, and leshe it clene with a dressyng +knyf and cast it into þe pot broth, & lat it boile til it be more +tendre. þanne take þat lyour þerto. þanne take a porcion of peper and +saundres & do þerto. þanne take parsel & ysope & mynce it smale & do +þerto. þanne take rede wyne oþer white grece & raysouns & do þerto. & +lat it boile a lytel. + +[1] the broth. Supposed to be prepared beforehand. + + +VEEL IN BUKNADE [1]. C. XVIII. + +Take fayr Veel and kyt it in smale pecys and boile it tendre in fyne +broth oþer in water. þanne take white brede oþer wastel [2], and +drawe þerof a white ... lyour wiþ fyne broth, and do þe lyour to the +Veel, & do safroun þerto, þanne take parsel & bray it in a morter & +the Juys [3] þerof do þerto, and þanne is þis half zelow & half grene. +þanne take a porcioun of wyne & powdour marchant & do þerto and lat +it boile wele, and do þerto a litel of [4] vynegur. & serue forth. + +[1] Buknade. V. No. 17. +[2] Wastel. V. Gloss. +[3] Juys. Juice. +[4] litel of vynegur. We say, _a little vinegar_, omitting _of_. So + 152, _a lytull of lard_. + + +SOOLES IN CYNEE [1]. C. XIX. + +Take Sooles and hylde hem, seeþ hem in water, smyte hem on pecys and + +take away the fynnes. take oynouns iboiled & grynde the fynnes +þerwith and brede. drawe it up with the self broth. do þerto powdour +fort, safroun & hony clarified with salt, seeþ it alle yfere. broile +the sooles & messe it in dysshes & lay the sewe above. & serue forth. + +[1] Cynee. _Cyney_, Contents, both here and No. 120. 123. See before, + No. 25. + + +TENCHES IN CYNEE. XX.VI. + +Take Tenches and smyte hem to pecys, fry hem, drawe a lyour of +Raysouns coraunce witþ wyne and water, do þerto hool raisouns & +powdour of gyngur of clowes of canel of peper do the Tenches þerto & +seeþ hem with sugur cypre & salt. & messe forth. + + +OYSTERS IN GRAVEY. XX.VI. I. + +Schyl [1] Oysters and seeþ hem in wyne and in hare [2] own broth. +cole the broth thurgh a cloth. take almandes blaunched, grynde +hem and drawe hem up with the self broth. & alye it wiþ flour of +Rys. and do the oysters þerinne, cast in powdour of gyngur, +sugur, macys. seeþ it not to stondyng and serue forth. + +[1] shell, take of the shells. +[2] hare. their. _her_. No. 123. Chaucer. + + +MUSKELS [1] IN BREWET. XX.VI. II. + +Take muskels, pyke hem, seeþ hem with the owne broth, make a lyour of +crustes [2] & vynegur do in oynouns mynced. & cast the muskels þerto +& seeþ it. & do þerto powdour with a lytel salt & safron the samewise +make of oysters. + +[1] Muskles. _muskels_ below, and the Contents. Muscles. +[2] crustes. i.e. of bread. + + +OYSTERS IN CYNEE. XX.VI. III. + +Take Oysters parboile hem in her owne broth, make a lyour of crustes + +of brede & drawe it up wiþ the broth and vynegur mynce oynouns & do +þerto with erbes. & cast the oysters þerinne. boile it. & do þerto +powdour fort & salt. & messe it forth. + + +CAWDEL OF MUSKELS. XX.VI. IIII. + +Take and seeþ muskels, pyke hem clene, and waisshe hem clene in wyne. +take almandes & bray hem. take somme of the muskels and grynde hem. & +some hewe smale, drawe the muskels yground with the self broth. wryng +the almaundes with faire water. do alle þise togider. do þerto +verious and vyneger. take whyte of lekes & parboile hem wel. wryng +oute the water and hewe hem smale. cast oile þerto with oynouns +parboiled & mynced smale do þerto powdour fort, safroun and salt. a +lytel seeþ it not to to [1] stondyng & messe it forth. + +[1] to to, i. e. too too. Vide No. 17. + + +MORTREWS OF FYSSH. XX.VI. V. + +Take codlyng, haddok, oþ hake and lynours with the rawnes [1] and +seeþ it wel in water. pyke out þe bones, grynde smale the Fysshe, +drawe a lyour of almaundes & brede with the self broth. and do the +Fysshe grounden þerto. and seeþ it and do þerto powdour fort, safroun +and salt, and make it stondyng. + +[1] rawnes. roes. + + +LAUMPREYS IN GALYNTYNE. XX.VI. VI. + +Take Laumpreys and sle [1] hem with vynegur oþer with white wyne & +salt, scalde hem in water. slyt hem a litel at þer nauel.... & rest a +litel at the nauel. take out the guttes at the ende. kepe wele the +blode. put the Laumprey on a spyt. roost hym & kepe wel the grece. +grynde raysouns of coraunce. hym up [2] with vyneger. wyne. and +crustes of brede. do þerto powdour of gyngur. of galyngale [3]. flour +of canel. powdour of clowes, and do þerto raisouns of coraunce hoole. +with þe blode & þe grece. seeþ it & salt it, boile it not to stondyng, +take up the Laumprey do hym in a chargeour [4], & lay þe sewe onoward, +& serue hym forth. + +[1] sle. slay, kill. +[2] hym up. A word seems omitted; _drawe_ or _lye_. +[3] of galyngale, i. e. powder. V. No. 101. +[4] Chargeour. charger or dish. V. No. 127. + + +LAUMPROUNS IN GALYNTYNE. XX.VI. VII. + +Take Lamprouns and scalde hem. seeþ hem, meng powdour galyngale and +some of the broth togyder & boile it & do þerto powdour of gyngur & +salt. take the Laumprouns & boile hem & lay hem in dysshes. & lay the +sewe above. & serue fort. + + +LOSEYNS [1] IN FYSSH DAY. XX.VI. VIII. + +Take Almandes unblaunched and waisthe hem clene, drawe hem up with +water. seeþ þe mylke & alye it up with loseyns. cast þerto safroun. +sugur. & salt & messe it forth with colyandre in confyt rede, & serue +it forth. + +[1] Loseyns. _Losyns_, Contents. + + +SOWPER OF GALYNTYNE [1]. XX.VI. IX. + +Take powdour of galyngale with sugur and salt and boile it yfere. +take brede ytosted. and lay the sewe onoward. and serue it forth. + +[1] Sowpes of Galyntyne. Contents has _in_, recte. _Sowpes_ means + Sops. + + +SOBRE SAWSE. XX.VI. X. + +Take Raysouns, grynde hem with crustes of brede; and drawe it up with +wyne. do þerto gode powdours and salt. and seeþ it. fry roches, +looches, sool, oþer ooþer gode Fyssh, cast þe sewe above, & serue it +forth. + + +COLD BREWET. XX.VI. XI. + +Take crome [1] of almaundes. dry it in a cloth. and whan it is dryed +do it in a vessel, do þerto salt, sugur, and white powdour of gyngur +and Juys of Fenel and wyne. and lat it wel stonde. lay full & messe & +dresse it forth. + +[1] crome. crumb, pulp. + + +PEERES [1] IN CONFYT. XX.VI. XII. + +Take peeres and pare hem clene. take gode rede wyne & mulberes [2] +oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take +hem up, make a syryp of wyne greke. oþer vernage [3] with blaunche +powdour oþer white sugur and powdour gyngur & do the peres þerin. +seeþ it a lytel & messe it forth. + +[1] Peeres. pears. +[2] mulberes. mulberries, for colouring. +[3] Vernage. Vernaccia, a sort of Italian white wine. V. Gloss. + + +EGURDOUCE [1] OF FYSSHE. XX.VI. XIII. + +Take Loches oþer Tenches oþer Solys smyte hem on pecys. fry hem in +oyle. take half wyne half vynegur and sugur & make a siryp. do þerto +oynouns icorue [2] raisouns coraunce. and grete raysouns. do þerto +hole spices. gode powdours and salt. messe þe fyssh & lay þe sewe +aboue and serue forth. + +[1] Egurdouce. Vide Gloss. +[2] icorue, icorven. cut. V. Gloss. + + +COLDE BREWET. XX.VI. XIIII. + +Take Almaundes and grynde hem. take the tweydel [1] of wyne oþer the +þriddell of vynegur. drawe up the Almaundes þerwith. take anys sugur +& branches of fenel grene a fewe. & drawe hem up togyder with þer +mylke take poudour of canell. of gyngur. clowes. & maces hoole. take +kydde oþer chikenns oþer flessh. & choppe hem small and seeþ hem. +take all þis flessh whan it is sodenn & lay it in a clene vessel & +boile þer sewe & cast þerto salt. þenne cast al þis in þe pot with +flesh. &ter. [2] + +[1] Tweydel. Two parts. +[2] &ter. i. e. serue forth. + + +PEVORAT [1] FOR VEEL AND VENYSOUN. XX.VI. XV. + +Take Brede & fry it in grece. drawe it up with broth and vynegur, +take þerto powdour of peper & salt and sette it on the fyre. boile it +and messe it forth. + +[1] Pevorat. Peverade, from the pepper of which it is principally +composed. + + +SAWSE [2] BLAUNCHE FOR CAPOUNS YSODE. XX.VI. XVI. + +Take Almandes blaunched and grynd hem al to doust. temper it up with +verions and powdour or gyngyner and messe it forth. + +[2] Sawse. _Sawce_, Contents. As No. 137. + + +SAWSE NOYRE FOR CAPOUNS YROSTED. XX.VI. XVII. + +Take the lyuer of Capons and roost it wel. take anyse and greynes de +Parys [1]. gyngur. canel. & a lytill crust of brede and grinde it +smale. and grynde it up with verions. and witþ grece of Capouns. +boyle it and serue it forth. + +[1] de Parys. Of Paradise. V. Pref. + + +GALYNTYNE [1]. XX.VI. XVIII. + +Take crustes of Brede and grynde hem smale, do þerto powdour of +galyngale, of canel, of gyngyner and salt it, tempre it with vynegur +and drawe it up þurgh a straynour & messe it forth. + +[1] Galyntyne. Galentyne, Contents. + + +GYNGENER [1]. XX.VI. XIX. + +Take payndemayn and pare it clene and funde it in Vinegur, grynde it +and temper it wiþ Vynegur, and with powdour gyngur and salt, drawe it +thurgh a straynour. and serue forth. + +[1] Gyngener. From the powder of Ginger therein used. + + +VERDE [1] SAWSE. XX.VII. + +Take parsel. mynt. garlek. a litul serpell [2] and sawge, a litul +canel. gyngur. piper. wyne. brede. vynegur & salt grynde it smal with + +safroun & messe it forth. + +[1] Verde. It has the sound of _Green-sauce_, but as there is no + Sorel in it, it is so named from the other herbs. +[2] a litul serpell. Wild thyme. + + +SAWSE NOYRE FOR MALARD. XX.VII. I. + +Take brede and blode iboiled. and grynde it and drawe it thurgh a +cloth with Vynegur, do þerto powdour of gyngur ad of peper. & þe +grece of the Maulard. salt it. boile it wel and serue it forth. + + +CAWDEL FOR GEES. XX.VII. II. + +Take garlec and grynde it smale. Safroun and flour þerwith & salt. +and temper it up with Cowe Mylke. and seeþ it wel and serue it forth. + + +CHAWDOUN [1] FOR SWANNES XX.VII. III. + +Take þe lyuer and þe offall [2] of the Swannes & do it to seeþ in +gode broth. take it up. take out þe bonys. take & hewe the flessh +smale. make a Lyour of crustes of brede & of þe blode of þe Swan +ysoden. & do þerto powdour of clowes & of piper & of wyne & salt, & +seeþ it & cast þe flessh þerto ihewed. and messe it forth with þe +Swan. + +[1] Chawdoun. V. Gloss. +[2] offall. _Exta_, Gibles. + + +SAWSE CAMELYNE [1]. XX.VII. IIII. + +Take Raysouns of Coraunce. & kyrnels of notys. & crustes of brede & +powdour of gyngur clowes flour of canel. bray it [2] wel togyder and +do it þerto. salt it, temper it up with vynegur. and serue it forth. + +[1] Camelyne. Qu. if _Canelyne_ from the _Fluor of Canel_? +[2] bray. bray. + + +LUMBARD MUSTARD. XX.VII. V. + +Take Mustard seed and waishe it & drye it in an ovene, grynde it drye. +farse it thurgh a farse. clarifie hony with wyne & vynegur & stere it +wel togedrer and make it thikke ynowz. & whan þou wilt spende þerof +make it tnynne with wyne. + + +NOTA. XX.VII. VI. + +Cranes [1] and Herouns shul be armed [2] with lardes of Swyne. and +eten with gyngur. + +[1] Cranes. A dish frequent formerly at great tables. Archæologia, + II. p. 171. mentioned with Herons, as here, Ms. Ed. 3. where the same + Recipe occurs. et v. Lel. Coll. IV. p. 226. VI. p. 38. Rabelais, IV. + c. 59. E. of Devon's Feast. +[2] armed. Ms. Ed. No. 3. has _enarmed_, as may be read there. + _Enarmed_, however, in Lel. Collect. IV. p. 225. means, decorated + with coate of arms. Sheldes of Brawn are there _in armor_, p. 226. + However, there is such a word as _enorned_. Leland, p. 280. 285. 297. + which approaches nearer. + + +NOTA. XX.VII. VII. + +Pokok and Partruch shul be parboiled. lardid and rosted. and eten +with gyngeuer. + + +FRY BLAUNCHED. XX.VII. VIII. + +Take Almandes blaunched and grynde hem al to doust, do þise in a +thynne foile. close it þerinnne fast. and fry it in Oile. clarifie +hony with Wyne. & bake it þerwith. + + +FRYTOUR OF PASTERNAKES OF APPLES [1]. XX.VII. IX. + +Take skyrwater and pasternakes and apples, & parboile hem, make a +batour of flour and ayrenn, cast þerto ale. safroun & salt. wete hem +in þe batour and frye hem in oile or in grece. do þerto Almaund Mylk. +& serue it forth. + +[1] Frytour, &c. Contents has only, _Frytours of Pasternakes_. N. B. + _Frytour_ is _Fritter_. + + +FRYTOUR OF MYLKE. XX.VII. X. + +Take of cruddes [1] and presse out þe wheyze [2]. do þerto sum whyte +of ayrenn. fry hem. do þerto. & lay on sugur and messe forth. + +[1] Cruddes. Curds, per metathesin. +[2] wheyze. whey. + + +FRYTOUR OF ERBES. XX.VII. XI. + +Take gode erbys. grynde hem and medle [1] hem with flour and water & +a lytel zest and salt, and frye hem in oyle. and ete hem with clere +hony. + +[1] medle. mix. + + +RASYOLS [1]. XX.VII. XII. + +Take swyne lyuoers and seeþ hem wel. take brede & grate it. and take +zolkes of ayrenn. & make hit sowple [2] and do þerto a lytull of lard +carnoun lyche a dee [3]. chese gratyd [4] & whyte grece. powdour +douce & of gyngur & wynde it to balles [5] as grete as apples. take +þe calle of þe swyne & cast euere [6] by hym self þerin. Make a Crust +in a trape [7]. and lay þe ball þerin & bake it. and whan þey buth +ynowz: put þerin a layour of ayrenn with powdour fort and Safroun. +and serue it forth. + +[1] Rasyols. Rasiowls, Contents. Qu. the etymen. +[2] sowple. supple. +[3] carnoun lyche a dee. Cut like dice, diced. Fr. _De_; singular of + _Dice_. +[4] gratyd. grated. _igrated_, No. 153. +[5] wynde it to balles, make it into Balls. +[6] euere. each. +[7] trape. pan, or dish. French. + + +WHYTE MYLATES [1]. XX.VII. XIII. + +Take Ayrenn and wryng hem thurgh a cloth. take powdour fort, brede +igrated, & safroun, & cast þerto a gode quantite of vynegur with a +litull salt, medle all yfere. make a foile in a trape & bake it wel +þerinne. and serue it forth. + +[1] Mylates. Contents, _Milates_; but 155 as here. Qu. + + +CRUSTARDES [1] OF FLESSH. XX.VII. XIIII. + +Take peiouns [2], chykens, and smale briddes smyte hem in gobettes. +& seeþ hem alle ifere in god broþ wiþ veriaws [3] do þerto safroun, +make a crust in a trape. and pynche it. & cowche þe flessh þerinne. & +cast þerinne Raisouns coraunce. powdour douce and salt. breke ayrenn +and wryng hem thurgh a cloth & swyng þe sewe of þe stewe þerwith +and helde it [4] uppon the flessh. couere it & bake it wel. and serue +it forth. + +[1] Crustards. Pies. +[2] peiouns. pigeons. V. ad No. 48. +[3] veriaws. Verjuice. +[4] helde it. pour, cast. + + +MYLATES OF PORK. XX.VII. XV. + +Hewe Pork al to pecys and medle it with ayrenn & chese igrated. do +þerto powdour fort safroun & pyneres [1] with salt, make a crust in a +trape, bake it wel þerinne, and serue it forth. + +[1] pyneres. Vide Pref. + + +CRUSTARDES OF FYSSHE. XX.VII. XVI. + +Take loches, laumprouns, and Eelis. smyte hem on pecys, and stewe hem +wiþ Almaund Mylke and verions, frye the loches in oile as tofore. and +lay þe fissh þerinne. cast þeron powdour fort powdour douce. with +raysons coraunce & prunes damysyns. take galyntyn and þe sewe þerinne, +and swyng it togyder and cast in the trape. & bake it and serue it +forth. + + +CRUSTARDES OF EERBIS [1] ON FYSSH DAY. XX.VII. XVII. + +Take gode Eerbys and grynde hem smale with wallenotes pyked clene. a +grete portioun. lye it up almost wiþ as myche verions as water. seeþ +it wel with powdour and Safroun withoute Salt. make a crust in a +trape and do þe fyssh þerinne unstewed wiþ a litel oile & gode +Powdour. whan it is half ybake do þe sewe þerto & bake it up. If þou +wilt make it clere of Fyssh seeþ ayrenn harde. & take out þe zolkes & +grinde hem with gode powdours. and alye it up with gode stewes [2] +and serue it forth. + +[1] Erbis. Rather _Erbis and Fissh_. +[2] stewes. V. No. 170. + + +LESSHES [1] FRYED IN LENTON [2]. XX.VII. XVIII. + +Drawe a thick almaunde Mylke wiþ water. take dates and pyke hem clene +with apples and peeres & mynce hem with prunes damysyns. take out þe +stones out of þe prunes. & kerue the prunes a two. do þerto Raisouns +sugur. flour of canel. hoole macys and clowes. gode powdours & salt. +colour hem up with saundres. meng þise with oile, make a coffyn as +þou didest bifore & do þis Fars [3] þerin. and bake it wel and serue +it forth. + +[1] Leshes. V. Leche Lumbard in Gloss. +[2] lenton. Lentoun, Contents, i. e. Lent. +[3] Fars. Vide Gloss. + + +WASTELS YFARCED. XX.VII. XIX. + +Take a Wastel and hewe out þe crummes. take ayrenn & shepis talow & +þe crummes of þe same Wastell powdour fort & salt with Safroun and +Raisouns coraunce. & medle alle þise yfere & do it in þe Wastel. +close it & bynde it fast togidre. and seeþ it wel. + + +SAWGE YFARCED. XX.VIII. + +Take sawge. grynde it and temper it up with ayrenn. a saweyster [1] & +kerf hym to gobettes and cast it in a possynet. and do þerwiþ grece & +frye it. Whan it is fryed ynowz cast þerto sawge with ayren make it +not to harde. cast þerto powdour douce, messe it forth. If it be in +Ymber day; take sauge butter & ayrenn. and lat it stonde wel by þe +sause [2], & serue it forth. + +[1] saweyster. Qu. +[2] stonde wel by the sause. Become thick with the sawce. + + +SAWGEAT [1]. XX.VIII. I. + +Take Pork and seeþ it wel and grinde it smale and medle it wiþ ayren +& brede. ygrated. do þerto powdour fort and safroun with pyner & salt. +take & close litull Balles in foiles [2] of sawge. wete it with a +batour of ayren & fry it. & serue it forth. + +[1] Sawgeat. So named from the Sage, or _Sawge_ +[2] foiles. leaves. + + +CRYSPES [1]. XX.VIII. II. + +Take flour of pandemayn and medle it with white grece ouer the fyrer +in a chawfour [2] and do the batour þerto queyntlich [3] þurgh þy +fyngours. or thurgh a skymour. and lat it a litul [4] quayle [5] a +litell so þe þer be hool þerinne. And if þer wilt colour it wiþ +alkenet yfoundyt. take hem up & cast þerinne sugur, and serue hem +forth. + +[1] Cryspes. Ms. Ed. No. 26. _Cryppys_, meaning _Crisps_, Chaucer + having _crips_, by transposition, for _crisp_. In Kent _p_ is + commonly put before the _s_, as _haps_ is _hasp_, _waps_ is _wasp_. V. + Junius. V. _Happs_, and _Haspe_, and _Wasp_. +[2] chawfour. chaffing dish. +[3] quentlich'. nicely. +[4] a litul. Dele. +[5] quayle. an cool? + + +CRYSPELS. XX.VIII. III. + +Take and make a foile of gode Past as thynne as Paper. kerue it out & +fry it in oile. oþer in þe [1] grece and þe remnaunt [2], take hony +clarified and flaunne [3] þerwith, alye hem up and serue hem forth. + +[1] þe grece. Dele _the_. +[2] þe remnant, i. e. as for the remnant. +[3] flaunne. French _flau_, custard. + + +TARTEE. XX.VIII. IIII. + +Take pork ysode. hewe it & bray it. do þerto ayrenn. Raisouns sugur +and powdour of gyngur. powdour douce. and smale briddes þeramong & +white grece. take prunes, safroun. & salt, and make a crust in a +trape & do þer Fars [1] þerin. & bake it wel & serue it forth. + +[1] þer Fars, r. þe Fars. + + +TART IN YMBRE [1] DAY. XX.VIII. V. + +Take and parboile Oynouns presse out þe water & hewe hem smale. take +brede & bray it in a morter. and temper it up with Ayren. do þerto +butter, safroun and salt. & raisouns corauns. & a litel sugur with +powdour douce. and bake it in a trape. & serue it forth. + +[1] Ymbre. Ember. + + +TART DE BRY [1]. XX.VIII. VI. + +Take a Crust ynche depe in a trape. take zolkes of Ayren rawe & chese +ruayn [2]. & medle it & þe zolkes togyder. and do þerto powdour +gyngur. sugur. safroun. and salt. do it in a trape, bake it and serue +it forth. + +[1] de Bry. Qu. _Brie_, the country. +[2] Chese ruayn. Qu. of Roisen. V. ad 49. + + +TART DE BRYMLENT [1]. XX.VIII. VII. + +Take Fyges & Raysouns. & waisshe hem in Wyne. and grinde hem smale +with apples & peres clene ypiked. take hem up and cast hem in a pot +wiþ wyne and sugur. take salwar Salmoun [2] ysode. oþer codlyng, oþer +haddok, & bray hem smal. & do þerto white powdours & hool spices. & +salt. and seeþ it. and whanne it is sode ynowz. take it up and do it +in a vessel and lat it kele. make a Coffyn an ynche depe & do þe fars +þerin. Plaunt it boue [3] with prunes and damysyns. take þe stones +out, and wiþ dates quarte rede [4] dand piked clene. and couere the +coffyn, and bake it wel, and serue it forth. + +[1] Brymlent. Perhaps Midlent or High Lent. _Bryme_, in Cotgrave, is + the _midst_ of Winter. The fare is certainly lenten. A.S. [Anglo- + Saxon: bryme]. Solennis, or beginning of Lent, from A.S. [Anglo-Saxon: + brymm], ora, margo. Yet, after all, it may be a mistake for + _Prymlent_. +[2] salwar Samoun. V. ad No. 98. +[3] plaunt it above. Stick it _above_, or on the top. +[4] quarte red. quartered. + + +TARTES OF FLESH [1]. XX.VIII. VIII. + +Take Pork ysode and grynde it smale. tarde [2] harde eyrenn isode & +ygrounde and do þerto with Chese ygronde. take gode powdour and hool +spices, sugur, safroun, and salt & do þerto. make a coffyn as to feel +sayde [3] & do þis þerinne, & plaunt it with smale briddes istyned & +counyng. & hewe hem to smale gobettes & bake it as tofore. & serue it +forth. + +[1] Tartes of Flesh. So we have _Tarte Poleyn_, Lel. Coll. IV. p. 226. + i.e. of Pullen, or Poultry. +[2] tarde, r. _take_. For see No. 169. +[3] to feel sayde. perhaps, _to hold the same_. + + +TARTLETES. XX.VIII. IX. + +Take Veel ysode and grinde it smale. take harde Eyrenn isode and +yground & do þerto with prunes hoole [1]. dates. icorue. pynes and +Raisouns coraunce. hool spices & powdour. sugur. salt, and make a +litell coffyn and do þis fars þerinne. & bake it & serue it forth. + +[1] hoole, whole. + + +TARTES OF FYSSHE. XX.VIII. X. + +Take Eelys and Samoun and smyte hem on pecys. & stewe it [1] in +almaund mylke and verious. drawe up on almaund mylk wiþ þe stewe. +Pyke out the bones clene of þe fyssh. and save þe myddell pece hoole +of þe Eelys & grinde þat ooþer fissh smale. and do þerto powdour, +sugur, & salt and grated brede. & fors þe Eelys þerwith þerer as [2] +þe bonys were medle þe ooþer dele of the fars & þe mylk togider. and +colour it with saundres. make a crust in a trape as before. and bake +it þerin and serue it forth. + +[1] it. rather hem, i.e. them. +[2] þereras. where. V. No. 177. + + +SAMBOCADE [1]. XX.VIII. XI. + +Take and make a Crust in a trape. & take a cruddes and wryng out þe +wheyze. and drawe hem þurgh a straynour and put in þe straynour +crustes. do þerto sugur the þridde part & somdel [2] whyte of Ayrenn. +& shake þerin blomes of elren [3]. & bake it up with curose [4] & +messe it forth. + +[1] Sambucade. As made of the _Sambucus_, or Elder. +[2] Somdel. Some. +[3] Blom of Elren. Elder flowers. +[4] curose. + + +ERBOLATES [1]. XX.VIII. XII. + +Take parsel, myntes [2], sauerey, & sauge, tansey, veruayn, clarry, +rewe, ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle +hem up with Ayrenn. do butter in a trape. & do þe fars þerto. & bake +it & messe it forth. + +[1] Erbolat, i.e. Herbolade, a confection of herbs. +[2] myntes, mint. + + +NYSEBEK [1]. XX.VIII. XIII. + +Take þere þridde part of sowre Dokkes and flour þerto. & bete it +togeder tyl it be as towh as eny lyme. cast þerto salt. & do it in a +disshe holke [2] in þe bothom, and let it out wiþ þy finger +queynchche [3] in a chowfer [4] wiþ oile. & frye it wel. and whan it +is ynowhz: take it out and cast þerto suger &c. + +[1] Nysebek. Qu. +[2] holke. Qu. hollow. +[3] queynchche. an _queyntlich'_, as No. 162. +[4] Chowfer. chaffing dish, as No. 162. + + +FOR TO MAKE POMME DORRYLE [1] AND OÞER ÞNGES. XX.VIII. XIIII. + +Take þe lire of Pork rawe. and grynde it smale. medle it up wiþ +powdre fort, safroun, and salt, and do þerto Raisouns of Coraunce, +make balles þerof. and wete it wele in white of ayrenn. & do it to +seeþ in boillyng water. take hem up and put hem on a spyt. rost hem +wel and take parsel ygronde and wryng it up with ayren & a party of +flour. and lat erne [2] aboute þe spyt. And if þou wilt, take for +parsel safroun, and serue it forth. + +[1] Pomme dorryle. Contents, _pom dorryes_, rectè, for MS. Ed. 42, + has _Pommedorry_; and see No. 177. So named from the _balls_ and _the + gilding_. "Pommes dorées, golden apples." Cotgrave. _Poundorroye_. + MS. Ed. 58; but vide _Dorry_ in Gloss. + +[2] erne. Qu. + + +COTAGRES [1]. XX.VIII. XV. + +Take and make þe self fars [2]. but do þerto pynes and sugur. take an +hole rowsted cok, pulle hym [3] & hylde [4] hym al togyder saue þe +legges. take a pigg and hilde [5] hym fro þe myddes dounward, fylle +him ful of þe fars & sowe hym fast togider. do hym in a panne & seeþ +hym wel. and whan þei bene isode: do hem on a spyt & rost it wele. +colour it with zolkes of ayren and safroun, lay þeron foyles [6] of +gold and of siluer. and serue hit forth. + +[1] Cotagres. This is a sumptuous dish. Perhaps we should read + _Cokagres_, from the _cock_ and _grees_, or wild pig, therein used. V. + _vyne grace_ in Gloss. +[2] self fars. Same as preceding Recipe. +[3] pulle hym, i.e. in pieces. +[4] hylde. cast. +[5] hilde. skin. +[6] foyles. leaves; of Laurel or Bay, suppose; gilt and silvered + for ornament. + + +HERT ROWEE [1]. XX.VIII. XVI. + +Take þer mawe of þe grete Swyne. and fyfe oþer sex of pigges mawe. +fyll hem full of þe self fars. & sowe hem fast, perboile hem. take +hem up & make smale prews [2] of gode past and frye hem. take þese +prews yfryed & seeþ [3] hem þicke in þe mawes on þe fars made after +[4] an urchoun withoute legges. put hem on a spyt & roost hem & +colour hem with safroun & messe hem forth. + +[1] Hert rowee. Contents, _Hart rows_; perhaps from _heart_. +[2] prews. Qu. V. in Gloss. +[3] seeþ. There is a fault here; it means stick. +[4] after, i. e. like. + + +POTEWS [1]. XX.VIII. XVII. + +Take Pottes of Erþe lytell of half a quart and fyll hem +full of fars of pomme dorryes [2]. oþer make with þyn honde. oþer in +a moolde pottes of þe self fars. put hem in water & seeþ hem up wel. +and whan þey buth ynowz. breke þe pottes of erþe & do þe fars on þe +spyt & rost hem wel. and whan þei buth yrosted. colour hem as pomme +dorryes. make of litull prewes [3] gode past, frye hem oþer rost hem +wel in grece. & make þerof Eerys [4] to pottes & colour it. and make +rosys [5] of gode past, & frye hem, & put þe steles [6] in þe hole +þer [7] þe spyt was. & colour it with whyte. oþer rede. & serue it +forth. + +[1] Potews. probably from the _pots_ employed. +[2] pomme dorryes. Vide ad No. 174. +[3] prewes. V. ad 176. +[4] eerys. Ears _for_ the pots. V. 185. +[5] rosys. roses. +[6] sleles. stalks. +[7] þer. there, i.e. where. V. 170. + + +SACHUS [1]. XX.VIII. XVIII. + +Take smale Sachellis of canuas and fille hem full of þe same fars [2] +& seeþ hem. and whan þey buth ynowz take of the canvas, rost hem & +colour hem &c. + +[1] Sachus. I suppose _sacks_. +[2] same fars. viz. as 174. + + +BURSEWS [1]. XX.VIII. XIX. + +Take Pork, seeþ it and grynde it smale +wiþ sodden ayren. do þerto gode powdours and hole spices and salt +with sugur. make þerof smale balles, and cast hem in a batour [2] of +ayren. & wete hem in flour. and frye hem in grece as frytours [3]. +and serue hem forth. + +[1] Bursews. Different from _Bursen_ in No. 11; therefore qu. etymon. +[2] Batour. batter. +[3] frytours. fritters. + + +SPYNOCHES [1] YFRYED. XX.IX. + +Take Spynoches. perboile hem in seþyng water. take hem up and +presse . . . out of þe water [2] and hem [3] in two. frye hem in oile +clene. & do þerro powdour. & serue forth. + +[1] Spynoches. Spinage, which we use in the singular. +[2] out of the water. dele _of_; or it may mean, _when out of the + water_. +[3] hem r. _hewe_. + + +BENES YFRYED. XX.IX. I. + +Take benes and seeþ hem almost til þey bersten. take and wryng out +þer water clene. do þerto Oynouns ysode and ymynced. and garlec +þerwith. frye hem in oile. oþer in grece. & do þerto powdour douce. & +serue it forth. + + +RYSSHEWS [1] OF FRUYT. XX.IX. II. + +Take Fyges and raisouns. pyke hem and waisshe hem in Wyne. grynde hem +wiþ apples and peeres. ypared and ypiked clene. do þerto gode +powdours. and hole spices. make bailes þerof. fryen in oile and serue +hem forth. + +[1] Rysshews. _russhewses_, Contents. Qu. + + +DARYOLS [1]. XX.IX. III. + +Take Creme of Cowe mylke. oþer of Almandes. do þerto ayren with sugur, +safroun, and salt, medle it yfere. do it in a coffyn. of II. ynche +depe. bake it wel and serue it forth, + +[1] Daryols. Qu. + + +FLAUMPENS [1]. XX.IX. IIII. + +Take fat Pork ysode. pyke it clene. grynde it smale. grynde Chese & +do þerto. wiþ sugur and gode powdours. make a coffyn of an ynche depe. +and do þis fars þerin. make a thynne foile of gode past & kerue out +þeroff smale poyntes [2]. frye hem in fars [3]. & bake it up &c. + +[1] Flaumpeyns. _Flaumpens_, Contents. V. No. 113. +[2] Points, seems the same as _Prews_, No. 176. +[3] in fars, f. _in the fars_; and yet the Fars is disposed of before; + ergo quære. + + +CHEWETES [1] ON FLESSHE DAY. XX.IX. V. + +Take þer lire of Pork and kerue it al to pecys. and hennes þerwith +and do it in a panne and frye it & make a Coffyn as to [2] a pye +smale & do þerinne. & do þeruppon zolkes of ayrenn. harde. powdour of +gyngur and salt, couere it & fry it in grece. oþer bake it wel and +serue it forth. + +[1] Chewets. V. 186. +[2] as to, as for. V. No. 177. + + +CHEWETES ON FYSSH DAY. XX.IX. VI. + +Take Turbut. haddok. Codlyng. and hake. and seeþ it. grynde it smale. +and do þerto Dates. ygrounden. raysouns pynes. gode powdoer and salt. +make a Coffyn as tofore saide. close þis þerin. and frye it in oile. +oþer stue it in gyngur. sugur. oþer in wyne. oþer bake it. & serue +forth. + + +HASTLETES [1] OF FRUYT. XX.IX. VII. + +Take Fyges iquarterid [2]. Raysouns hool dates and Almandes hoole. +and ryne [3] hem on a spyt and roost hem. and endore [4] hem as pomme +dorryes & serue hem forth. + +[1] Hastletes. _Hasteletes_, Contents. +[2] iquarterid. iquartered. +[3] ryne. run. +[4] endore. endorse, MS. Ed. 42. II. 6. v. ad 147. + + +COMADORE [1]. XX.IX. VII. + +Take Fyges and Raisouns. pyke hem and waisshe hem clene, skalde hem +in wyne. grynde hem right smale, cast sugur in þe self wyne. and +founde it togyder. drawe it up thurgh a straynour. & alye up þe fruyt +þerwith. take gode peerys and Apples. pare hem and take þe best, +grynde hem smale and cast þerto. set a pot on þe fuyrer [2] wiþ oyle +and cast alle þise þynges þerinne. and stere it warliche, and kepe it +wel fro brennyng. and whan it is fyned cast þerto powdours of gynger +of canel. of galyngale. hool clowes flour of canel. & macys hoole. +cast þerto pynes a litel fryed in oile & salt, and whan it is ynowz +fyned: take it up and do it in a vessel & lat it kele. and whan it is +colde: kerue out with a knyf smale pecys of þe gretnesse & of þe +length of a litel fyngur. & close it fast in gode past. & frye hen in +oile. & serue forth. + +[1] Comadore. Qu. +[2] Fuyr. fire. + + +CHASTLETES [1], XX.IX. IX. + +Take and make a foyle of gode past with a roller of a foot brode. & +lyngur[2] by cumpas. make iiii Coffyns of þe self past uppon þe +rolleres þe gretnesse of þe smale of þyn Arme. of vi ynche depnesse. +make þe gretust [3] in þe myddell. fasten þe foile in þe mouth +upwarde. & fasten þee [4] oþere foure in euery syde. kerue out +keyntlich kyrnels [5] above in þe manere of bataiwyng [6] and drye +hem harde in an Ovene. oþer in þe Sunne. In þe myddel Coffyn do a +fars of Pork with gode Pork & ayrenn rawe wiþ salt. & colour it wiþ +safroun and do in anoþer Creme of Almandes. and helde [7] it in +anoþer [8] creme of Cowe mylke with ayrenn. colour it with saundres. + +anoþur manur. Fars of Fygur. of raysouns. of Apples. of Peeres. & +holde it in broun [9]. + +anoþer manere. do fars as to frytours blanched. and colour it with +grene. put þis to þe ovene & bake it wel. & serue it forth with ew +ardaunt [10]. + +[1] Chastelets. Litlle castles, as is evident from the + kernelling and the battlements mentioned. _Castles of jelly + templewise made._ Lel. Coll. IV. p. 227. +[2] lynger. longer. +[3] gretust. greatest. +[4] þee, i. e. thou. +[5] kyrnels. Battlements. V. Gloss. Keyntlich, quaintly, curiously. V. + Gloss. +[6] bataiwyng. embatteling. +[7] helde. put, cast. +[8] another. As the middle one and only two more are provided for, + the two remaining were to be filled, I presume, in the same manner + alternately. +[9] holde it broun. make it brown. +[10] ew ardaunt. hot water. _Eau_, water; anciently written _eue_. + + +FOR TO MAKE II. [1] PECYS OF FLESSH TO FASTEN TOGYDER. XX.IX. X. + +Take a pece of fressh Flesh and do it in a pot for to seeþ. or take a +pece of fressh Flessh and kerue it al to gobetes. do it in a pot to +seeþ. & take þe wose [2] of comfery & put it in þe pot to þe flessh & +it shal fasten anon, & so serue it forth. + +[1] II. _Twey_, Contents. +[2] wose. Roots of comfrey are of a very glutinous nature. Quincy. + Dispens. p. 100. _Wose_ is A.S. [Anglo-Saxon: paer], _humour_, + juice. See Junius. v. _Wos_, and Mr. Strype's Life of Stow, p. VIII. + + +PUR FAIT YPOCRAS [1]. XX.IX. XI. Treys Unces de canett. & iii unces + +de gyngeuer. spykenard de Spayn le pays dun denerer [2], garyngale +[3]. clowes, gylofre. poeurer long [4], noiez mugadez [5]. maziozame +[6] cardemonij [7] de chescun i. quart' douce [8] grayne & [9] de +paradys stour de queynel [10] de chescun dim [11] unce de toutes, +soit fait powdour &c. + +[1] Pur fait Ypocras. Id est, _Pour faire Ypocras_; a whole pipe of + which was provided for archbishop Nevill's feast about A.D. 1466, So + that it was in vast request formerly. +[2] le pays d'un denerer, i.e. _le pays d'un Denier_. +[3] garyngale, i.e. _galyngale_. +[4] poeurer long, r. poiurer long, i.e. _poivre long_. +[5] mugadez, r. muscadez; but q. as the French is _muguette_. Nutmegs. +[6] maziozame, r. _marjorame_. +[7] Cardemonij, r. _Cardamones_. +[8] quartdouce, r. _d'once._. Five penny weights. +[9] &. dele. +[10] queynel. Perhaps _Canell_; but qu. as that is named before. +[11] dim. dimid. + + +FOR TO MAKE BLANK MAUNGER [1]. XX.IX. XII. + +Put Rys in water al a nyzt and at morowe waisshe hem clene, afterward +put hem to þe fyre fort [2] þey berst & not to myche. ssithen [3] +take brawn of Capouns, or of hennes. soden & drawe [4] it smale. +after take mylke of Almandes. and put in to þe Ryys & boile it. and +whan it is yboiled put in þe brawn & alye it þerwith. þat it be wel +chargeaunt [5] and mung it fynelich' [6] wel þat it sit not [7] to þe +pot. and whan it is ynowz & chargeaunt. do þerto sugur gode part, +put þerin almandes. fryed in white grece. & dresse it forth. + +[1] blank maunger. Very different from that we make now. V. 36. +[2] fyre fort. strong fire. +[3] ssithen. then. +[4] drawe. make. +[5] chargeaunt. stiff. So below, _ynowhz & chargeaunt_. V.193, 194. V. + Gloss. +[6] mung it fynelich' wel. stir it very well. +[7] sit not. adheres not, and thereby burns not. Used now in the + North. + + +FOR TO MAKE BLANK DESNE [1]. XX.IX. XIII. + +Take Brawn of Hennes or of Capouns ysoden withoute þe skyn. & hewe +hem as smale as þou may. & grinde hem in a morter. after take gode +mylke of Almandes & put þe brawn þerin. & stere it wel togyder & do +hem to seeþ. & take flour of Rys & amydoun & alay it. so þat it be +chargeant. & do þerto sugur a gode party. & a party of white grece. +and when it is put in disshes strewe uppon it blaunche powdour, and +þenne put in blank desire and mawmenye [2] in disshes togider. And +serue forth. + +[1] blank _Desne_. _Desire_, Contents; rectè. V. Gloss. The Recipe in + MS. Ed. 29 is much the same with this. +[2] Mawmenye. See No. 194. + + +FOR TO MAKE MAWMENNY [1]. XX.IX. XIIII. +Take þe chese and of Flessh of Capouns or of Hennes. & hakke smale in +a morter. take mylke of Almandes with þe broth of freissh Beef, oþer +freissh flessh. & put the flessh in þe mylke oþer in the broth and set +hem to þe frye [2]. & alye hem up with flour of Ryse. or gastbon [3]. +or amydoun. as chargeant as with blanke desire. & with zolkes of ayren and +safroun for to make it zelow. and when it is dressit in disshes with +blank desire styk above clowes de gilofre. & strewe Powdour of +galyngale above. and serue it forth. + +[1] Mawmenny. _Mawmoune_, Contents. _Maumene_ MS. Ed. 29. 30. vide No. + 193. See Preface for a _fac-simile_ of this Recipe. +[2] þe frye. an fyre? +[3] gastbon. Qu. + + +THE PETY PERUAUNT [1]. XX.IX. XV. Take male Marow [2]. hole parade +[3] and kerue it rawe. powdour of Gynger. zolkes of Ayrenn, dates +mynced. raisouns of coraunce. salt a lytel. & loke þat þou make þy +past with zolkes of Ayren. & þat no water come þerto. and forme þy +coffyn. and make up þy past. + +[1] pety peruaunt. a paste; therefore, perhaps, _paty_; but qu. the + latter word. +[2] male Marow. Qu. +[3] parade. Qu. + + +PAYN PUFF [1]. XX.IX. XVI. Eodem modo fait payn puff. but make it +more tendre þe past. and loke þe past be rounde of þe payn puf as a +coffyn & a pye. + +[1] Payn puff. Contents has, _And the pete puant_. + + + +[1]XPLICIT. + +[1] A blank was left in the original for a large _E_. + + + + +THE FOLLOWING MEMORANDUM AT THE END OF THE ROLL. + + "Antiquum hoc monumentum oblatum et missum est majestati vestræ + vicesimo septimo die mensis Julij, anno regno vestri fælicissimi + vicesimo viij ab humilimo vestro subdito, vestræque, majestati + fidelissimo + + EDWARD STAFFORD, Hæres domus subversæ Buckinghamiens." + +N.B. He was Lord Stafford and called Edward. + +Edw. D. of Bucks beheaded 1521. 13 H. VIII. + | +Henry, restored in blood by H. VIII.; and again 1 Ed. VI. + | +Edw. aged 21, 1592; born 1592. 21. ob. 1525. f. 1625. + | 21 +Edw. b. 1600. ---- + 1571 born. + + + + +ANCIENT COOKERY. A.D. 1381. + +_Hic incipiunt universa servicia tam de carnibus quam de pissibus_ +[1]. + +I. FOR TO MAKE FURMENTY [1]. + +Nym clene Wete and bray it in a morter wel that the holys [2] gon al +of and seyt [3] yt til it breste and nym yt up. and lat it kele [4] +and nym fayre fresch broth and swete mylk of Almandys or swete mylk +of kyne and temper yt al. and nym the yolkys of eyryn [5]. boyle it a +lityl and set yt adoun and messe yt forthe wyth fat venyson and fresh +moton. + +[1] See again, No. I. of the second part of this treatise. +[2] Hulls. +[3] Miswritten for _seyth_ or _sethe_, i.e. seeth. +[4] cool. +[5] eggs. + + +II. FOR TO MAKE PISE of ALMAYNE. + +Nym wyte Pisyn and wasch hem and seth hem a good wyle sithsyn wasch +hem in golde [1] watyr unto the holys gon of alle in a pot and kever +it wel that no breth passe owt and boyle hem ryzt wel and do therto +god mylk of Almandys and a party of flowr of ris and salt and safron +and messe yt forthe. + +[1] cold. + + +III. + +Cranys and Herons schulle be euarund [1] wyth Lardons of swyne and +rostyd and etyn wyth gyngynyr. + +[1] Perhaps _enarmed_, or _enorned_. See Mr. Brander's Roll, No. 146. + + +IV. + +Pecokys and Partrigchis schul ben yparboyld and lardyd and etyn wyth +gyngenyr. + + +V. MORTERELYS [1]. + +Nym hennyn and porke and seth hem togedere nym the lyre [2] of the +hennyn and the porke and hakkyth finale and grynd hit al to dust and +wyte bred therwyth and temper it wyth the selve broth and wyth heyryn +and colure it with safroun and boyle it and disch it and cast theron +powder of peper and of gyngynyr and serve it forthe. + +[1] V. Mortrews in Gloss. +[2] Flesh. + + +VI. CAPONYS INC ONEYS. + +Schal be sodyn. Nym the lyre and brek it smal In a morter and peper +and wyte bred therwyth and temper it wyth ale and ley it wyth the +capoun. Nym hard sodyn eyryn and hewe the wyte smal and kaste thereto +and nym the zolkys al hole and do hem in a dysch and boyle the capoun +and colowre it wyth safroun and salt it and messe it forthe. + + +VII. HENNYS [1] IN BRUET. + +Schullyn be scaldyd and sodyn wyth porke and grynd pepyr and comyn +bred and ale and temper it wyth the selve broth and boyle and colowre +it wyth safroun and salt it and messe it forthe. + +[1] Hens. + + +VIII. HARYS [1] IN CMEE [2]. + +Schul be parboylyd and lardyd and rostid and nym onyons and myce hem +rizt smal and fry hem in wyte gres and grynd peper bred and ale and +the onions therto and coloure it wyth safroun and salt it and serve +it forth. + +[1] Hares. +[1] Perhaps _Cinee_; for see No. 51. + + +IX. HARIS IN TALBOTAYS. + +Schul be hewe in gobbettys and sodyn with al the blod Nym bred piper +and ale and grynd togedere and temper it with the selve broth and +boyle it and salt it and serve it forthe. + + +X. CONYNGGYS [1] IN GRAVEY. + +Schul be sodyn and hakkyd in gobbettys and grynd gyngynyr galyngale +and canel. and temper it up with god almand mylk and boyle it and nym +macys and clowys and kest [2] therin and the conynggis also and salt +hym [3] and serve it forthe. + +[1] Rabbits. +[2] Cast. +[3] _it_, or perhaps _hem_. + + +XI. FOR TO MAKE A COLYS [1]. + +Nym hennys and schald hem wel. and seth hem after and nym the lyre +and hak yt smal and bray it with otyn grotys in a morter and with +wyte bred and temper it up wyth the broth Nym the grete bonys and +grynd hem al to dust and kest hem al in the broth and mak it thorw a +clothe and boyle it and serve it forthe. + +[1] Cullis. V. Preface. + + +XII. FOR TO MAKE NOMBLES [1]. + +Nym the nomblys of the venysoun and wasch hem clene in water and salt +hem and seth hem in tweye waterys grynd pepyr bred and ale and temper +it wyth the secunde brothe and boyle it and hak the nomblys and do +theryn and serve it forthe. + +[1] Umbles. + + +XIII. FOR TO MAKE BLANCHE BREWET DE ALYNGYN. + +Nym kedys [1] and chekenys and hew hem in morsellys and seth hem in +almand mylk or in kyne mylke grynd gyngyner galingale and cast therto +and boyle it and serve it forthe. + +[1] Kids. + + +XIV. FOR TO MAKE BLOMANGER [1]. + +Nym rys and lese hem and wasch hem clene and do thereto god almande +mylk and seth hem tyl they al to brest and than lat hem kele and nym +the lyre of the hennyn or of capouns and grynd hem smal kest therto +wite grese and boyle it Nym blanchyd almandys and safroun and set +hem above in the dysche and serve yt forthe. + +[1] Blanc-manger. See again, No. 33, 34. II. No. 7. Chaucer writes it + _Blankmanger_. + + +XV. FOR TO MAKE AFRONCHEMOYLE [1]. + +Nym eyren wyth al the wyte and myse bred and schepys [2] talwe as +gret as dyses [3] grynd peper and safroun and cast therto and do hit +in the schepis wombe seth it wel and dresse it forthe of brode leches +thynne. + +[1] Frenchemulle d'un mouton. A sheeps call, or kell. Cotgrave. + Junius, v. _Moil_, says, "a French moile Chaucero est cibus + delicatior, a dish made of marrow and grated bread." +[2] Sheep's fat. +[3] dice; square bits, or bits as big as dice. + + +XVI. FOR TO MAKE BRYMEUS. + +Nym the tharmys [1] of a pygge and wasch hem clene in water and salt +and seth hem wel and than hak hem smale and grynd pepyr and safroun +bred and ale and boyle togedere Nym wytys of eyrynn and knede it +wyth flour and mak smal pelotys [2] and fry hem with wyte grees and +do hem in disches above that othere mete and serve it forthe. + +[1] Rops, guts, puddings +[2] Balls, pellets, from the French _pelote._ + + +XVII. FOR TO MAKE APPULMOS [1]. + +Nym appelyn and seth hem and lat hem kele and make hem thorw a clothe +and on flesch dayes kast therto god fat breyt [2] of Bef and god wyte +grees and sugar and safroun and almande mylk on fysch dayes oyle de +olyve and gode powdres [3] and serve it forthe. + +[1] See No. 35. +[2] Breth, i. e. broth. See No. 58. +[3] Spices ground small. See No. 27, 28. 35. 58. II. No. 4. 17. or + perhaps of Galingale. II. 20. 24. + + +XVIII. FOR TO MAKE A FROYS [1]. + +Nym Veel and seth it wel and hak it smal and grynd bred peper and +safroun and do thereto and frye yt and presse it wel upon a bord and +dresse yt forthe. + +[1] a Fraise + + +XIX. FOR TO MAKE FRUTURS [1]. + +Nym flowre and eyryn and grynd peper and safroun and mak therto a +batour and par aplyn and kyt hem to brode penys [2] and kest hem +theryn and fry hem in the batour wyth fresch grees and serve it +forthe. + +[1] Fritters. +[2] Pieces as broad as pennies, or perhaps pecys. + + +XX. FOR TO MAKE CHANKE [1]. + +Nym Porke and seth it wel and hak yt smal nym eyryn wyth al the wytys +and swyng hem wel al togedere and kast god swete mylke thereto and +boyle yt and messe it forthe. + +[1] Quære. + + +XXI. FOR TO MAKE JUSSEL. + +Nym eyryn wyth al the wytys and mice bred grynd pepyr and safroun and +do therto and temper yt wyth god fresch broth of porke and boyle it +wel and messe yt forthe. + + +XXII. FOR TO MAKE GEES [1] IN OCHEPOT [2]. + +Nym and schald hem wel and hew hem wel in gobettys al rawe and seth +hem in her owyn grees and cast therto wyn or ale a cuppe ful and myce +onyons smal and do therto and boyle yt and salt yt and messe yt +forthe. + +[1] Gese. +[2] Hochepot. Vide Gloss. + + +XXIII. FOR TO MAKE EYRYN IN BRUET. + +Nym water and welle [1] yt and brek eyryn and kast theryn and grynd +peper and safroun and temper up wyth swete mylk and boyle it and +hakke chese smal and cast theryn and messe yt forthe. + +[1] Quære the meaning. + + +XXIV. FOR TO MAKE CRAYTOUN [1]. + +Tak checonys and schald hem and seth hem and grvnd gyngen' other +pepyr and comyn and temper it up wyth god mylk and do the checonys +theryn and boyle hem and serve yt forthe. + +[1] Vide ad No. 60 of the Roll. + + +XXV. FOR TO MAKE MYLK ROST. + +Nym swete mylk and do yt in a panne nyn [1] eyryn wyth al the wyte +and swyng hem wel and cast therto and colowre yt wyth safroun and +boyl it tyl yt wexe thikke and thanne seth [2] yt thorw a culdore [3] +and nym that, leyyth [4] and presse yt up on a bord and wan yt ys +cold larde it and scher yt on schyverys and roste yt on a grydern +and serve yt forthe. + +[1] Read _nym_. +[2] strain. See No. 27. +[3] Cuilinder. +[4] That which is left in the cullinder. + + +XXVI. FOR TO MAKE CRYPPYS [1]. + +Nym flour and wytys of eyryn sugur other hony and sweyng togedere and +mak a batour nym wyte grees and do yt in a posnet and cast the batur +thereyn and stury to thou have many [2] and tak hem up and messe hem +wyth the frutours and serve forthe. + +[1] Meaning, _crisps_. V. Gloss. +[2] It will run into lumps, I suppose. + + +XXVII. FOR TO MAKE BERANDYLES [1]. + +Nym Hennys and seth hem wyth god Buf and wan hi ben sodyn nym the +Hennyn and do awey the bonys and bray smal yn a mortar and temper yt +wyth the broth and seth yt thorw a culdore and cast therto powder of +gyngenyr and sugur and graynys of powmis gernatys [2] and boyle yt +and dresse yt in dysches and cast above clowys gylofres [3] and maces +and god powder [4] serve yt forthe. + +[1] Quære the meaning. +[2] Pomegranates. V. No. 39. +[3] Not clove-gilliflowers, but _cloves_. See No. 30, 31, 40. +[4] See No. 17, note [3]. + + +XXVIII. FOR TO MAKE CAPONS IN CASSELYS. + +Nym caponys and schald hem nym a penne and opyn the skyn at the hevyd +[1] and blowe hem tyl the skyn ryse from the flesshe and do of the +skyn al hole and seth the lyre of Hennyn and zolkys of heyryn and god +powder and make a Farsure [2] and fil ful the skyn and parboyle yt +and do yt on a spete and rost yt and droppe [3] yt wyth zolkys of +eyryn and god powder rostyng and nym the caponys body and larde yt +and roste it and nym almaunde mylk and amydoun [4] and mak a batur +and droppe the body rostyng and serve yt forthe. + +[1] Head. Sax. [Anglo-Saxon: heofod] and [Anglo-Saxon: hevod], hence + our _Head_. +[2] stuffing. +[3] baste. +[4] Vide Gloss. + + +XXIX. FOR TO MAKE THE BLANK SURRY [1]. + +Tak brann [2] of caponys other of hennys and the thyes [3] wythowte +the skyn and kerf hem smal als thou mayst and grynd hem smal in a +morter and tak mylk of Almaundys and do yn the branne and grynd hem +thanne togedere and and seth hem togeder' and tak flour of rys other +amydoun and lye it that yt be charchant and do therto sugur a god +parti and a party of wyt grees and boyle yt and wan yt ys don in +dyschis straw upon blank poudere and do togedere blank de sury and +manmene [4] in a dysch and serve it forthe. + +[1] Vide _Blank Desire_ in Gloss. +[2] Perhaps _brawn_, the brawny part. See No. 33, and the Gloss. +[3] Thighs. +[4] See the next number. Quære _Mawmeny_. + + +XXX. FOR TO MAKE MANMENE [1]. + +Tak the thyys [2] other the flesch of the caponys fede [3] hem and +kerf hem smal into a morter and tak mylk of Almandys wyth broth of +fresch Buf and do the flesch in the mylk or in the broth and do yt to +the fyre and myng yt togedere wyth flour of Rys othere of wastelys +als charchaut als the blank de sure and wyth the zolkys of eyryn for +to make it zelow and safroun and wan yt ys dressyd in dysches wyth +blank de sure straw upon clowys of gelofre [4] and straw upon powdre +of galentyn and serve yt forthe. + +[1] Vide Number 29, and the Gloss. +[2] Thighs. +[3] Quære. +[4] See No. 27, note [3]. + + +XXXI. FOR TO MAKE BRUET OF ALMAYNE. + +Tak Partrichys rostyd and checonys and qualys rostyd and larkys ywol +and demembre the other and mak a god cawdel and dresse the flesch in +a dysch and strawe powder of galentyn therupon. styk upon clowys of +gelofre and serve yt forthe. + + +XXXII. FOR RO MAKE BRUET OF LOMBARDYE. + +Tak chekenys or hennys or othere flesch and mak the colowre als red +as any blod and tak peper and kanel and gyngyner bred [1] and grynd +hem in a morter and a porcion of bred and mak that bruer thenne and +do that flesch in that broth and mak hem boyle togedere and stury it +wel and tak eggys and temper hem wyth Jus of Parcyle and wryng hem +thorwe a cloth and wan that bruet is boylyd do that therto and meng +tham togedere wyth fayr grees so that yt be fat ynow and serve yt +forthe. + +[1] This is still in use, and, it seems, is an old compound. + + +XXXIII. FOR TO MAKE BLOMANGER [1]. + +Do Ris in water al nyzt and upon the morwe wasch hem wel and do hem +upon the fyre for to [2] they breke and nozt for to muche and tak +Brann [3] of Caponis sodyn and wel ydraw [4] and smal and tak almaund +mylk and boyle it wel wyth ris and wan it is yboylyd do the flesch +therin so that it be charghaunt and do therto a god party of sugure +and wan it ys dressyd forth in dischis straw theron blaunche Pouder +and strik [5] theron Almaundys fryed wyt wyte grece [6] and serve yt +forthe. + +[1] See No. 14. +[2] till. _for_, however, abounds. +[3] See No. 29. note d. +[4] Perhaps, _strained_. See No. 49; and Part II. No. 33. +[5] Perhaps, _stik_, i.e. stick; but see 34. +[6] Grese. Fat, or lard. + + +XXXIV. FOR TO MAKE SANDALE THAT PARTY TO BLOMANGER. + +Tak Flesch of Caponys and of Pork sodyn kerf yt smal into a morter +togedere and bray that wel. and temper it up wyth broth of Caponys +and of Pork that yt be wel charchaunt also the crem of Almaundys and +grynd egges and safroun or sandres togedere that it be coloured and +straw upon Powder of Galentyn and strik thereon clowys and maces and +serve it forthe. + + +XXXV. FOR TO MAKE APULMOS [1]. + +Tak Applys and seth hem and let hem kele and after mak hem thorwe a +cloth and do hem im a pot and kast to that mylk of Almaundys wyth god +broth of Buf in Flesch dayes do bred ymyed [2] therto. And the fisch +dayes do therto oyle of olyve and do therto sugur and colour it wyth +safroun and strew theron Powder and serve it forthe. + +[1] See No. 17. +[2] ymyced, i.e. _minced_. + + +XXXVI. FOR TO MAKE METE GELEE [1] THAT IT BE WEL CHARIAUNT. + +Tak wyte wyn and a party of water and safroun and gode spicis and +flesch of Piggys or of Hennys or fresch Fisch and boyle them togedere +and after wan yt ys boylyd and cold dres yt in dischis and serve yt +forthe. + +[1] meat jelly. + + +XXXVII. FOR TO MAKE MURREY [1]. + +Tak mulbery [2] and bray hem in a morter and wryng [3] hem thorth a +cloth and do hem in a pot over the fyre and do thereto fat bred and +wyte gresse and let it nazt boyle no ofter than onys and do thereto a +god party of sugur and zif yt be nozt ynowe colowrd brey mulburus and +serve yt forthe. + +[1] Morrey. Part II. No. 26. +[2] This is to be understood pluraly, _quasi_ mulberries. +[2] Read _wryng_. For see part II. No. 17. 2B. Chaucer, v. _wronge_ + and _ywrong_. + + +XXXVIII. FOR TO MAKE A PENCHE OF EGGES. + +Tak water and do it in a panne to the fyre and lat yt sethe and after +tak eggs and brek hem and cast hem in the water and after tak a chese +and kerf yt on fowr partins and cast in the water and wanne the chese +and the eggys ben wel sodyn tak hem owt of the water and wasch hem in +clene water and tak wastel breed and temper yt wyth mylk of a kow. +and after do yt over the fyre and after forsy yt wyth gyngener and +wyth cornyn and colowr yt wyth safroun and lye yt wyth eggys and oyle +the sewe wyth Boter and kep wel the chese owt and dresse the sewe and +dymo [1] eggys thereon al ful and kerf thy chese in lytyl schyms and +do hem in the sewe wyth eggys and serve yt forthe. + +[1] Perhaps, _do mo_, i.e. put more. + + +XXXIX. FOR TO MAKE COMYN. + +Tak god Almaunde mylk and lat yt boyle and do ther'in amydoun wyth +flowr of Rys and colowr yt wyth safroun and after dresse yt wyth +graynis of Poungarnetts [1] other wyth reysens zyf thow hast non +other and tak sugur and do theryn and serve it forthe. + +[1] Vide No. 27. + + +XIV. For to make Fruturs [1]. + +Tak crommys [2] of wyte bred and the flowris of the swete Appyltre +and zolkys of Eggys and bray hem togedere in a morter and temper yt +up wyth wyte wyn and mak yt to sethe and wan yt is thykke do thereto +god spicis of gyngener galyngale canel and clowys gelofre and serve +yt forth; + +[1] Fritters. +[2] Crumbs. + + +XLI. For to make Rosee [1]. + +Tak the flowris of Rosys and wasch hem wel in water and after bray +hem wel in a morter and than tak Almondys and temper hem and seth hem +and after tak flesch of capons or of hennys and hac yt smale and than +bray hem wel in a morter and than do yt in the Rose [2] so that the +flesch acorde wyth the mylk and so that the mete be charchaunt and +after do yt to the fyre to boyle and do thereto sugur and safroun +that yt be wel ycolowrd and rosy of levys and of the forseyde flowrys +and serve yt forth. + +[1] Vide No. 47. +[2] i.e. Rosee. + + +XLII. FOR TO MAKE POMMEDORRY [1]. + +Tak Buff and hewe yt smal al raw and cast yt in a morter and grynd yt +nozt to smal tak safroun and grynd therewyth wan yt ys grounde tak +the wyte of the eyryn zyf yt be nozt styf. Cast into the Buf pouder +of Pepyr olde resyns and of coronse set over a panne wyth fayr water +and mak pelotys of the Buf and wan the water and the pelots ys wel +yboylyd and [2] set yt adoun and kele yt and put yt on a broche and +rost yt and endorre yt wyth zolkys of eyryn and serve yt forthe. + +[1] Vide No. 58. +[2] dele _and_. + + +XLIII. FOR TO MAKE LONGE DE BUF [1]. + +Nym the tonge of the rether [2] and schalde and schawe [3] yt wel and +rizt clene and seth yt and sethe nym a broche [4] and larde yt wyth +lardons and wyth clowys and gelofre and do it rostyng and drop yt wel +yt rostyd [5] wyth zolkys of eyrin and dresse it forthe. + +[1] Neat's Tongue. _Make_ signifies _to dress_, as II. 12. +[2] The ox or cow. Lye in Jun. Etymolog. v. _Rother_. +[3] Shave, scrape. +[4] A larding-pin. +[5] Pehaps, _wyle it rostyth_. + + +XLIV. FOR TO MAKE REW DE RUMSY. + +Nym swynys fet and eyr [1] and make hem clene and seth hem alf wyth +wyn and half wyth water cast mycyd onyons thereto and god spicis and +wan they be ysodyn nym and rosty hem in a grydere wan it is yrostyd +kest thereto of the selve broth hy lyed wyth amydoun and anyeyd +onyons [2] and serve yt forth. + +[1] To be understood plurally, _Ears_. +[2] Miswritten for _mycyd_, i. e. minced onyons. + + +XLV. FOR TO MAKE BUKKENADE [1]. + +Nym god fresch flesch wat maner so yt be and hew yt in smale morselys +and seth yt wyth gode fresch buf and cast thereto gode mynced onyons +and gode spicerye and alyth [2] wyth eyryn and boyle and dresse yt +forth. + +[1] Vide No. 52. +[2] Stiffen, thicken it. See No. 44. where _lyed_ has that sense. See + also 46. + + +XLVI. FOR TO MAKE SPINE [1]. + +Nym the flowrys of the haw thorn clene gaderyd and bray hem al to +dust and temper hem wyth Almaunde mylk and aly yt wyth amydoun and +wyth eyryn wel rykke [2] and boyle it and messe yt forth and flowrys +and levys abovyn on [3]. + +[1] This dish, no doubt, takes its name from _Spina_, of which it is + made. +[2] Read, þykke, _thykke_. +[3] It means _laid upon it_. + + +XLVII. FOR TO MAKE ROSEE [1] AND FRESEE AND SWAN SCHAL BE YMAD IN THE +SELVE MANER. + +Nym pyggus and hennys and other maner fresch flesch and hew yt in +morselys and seth yt in wyth wyn and [2] gyngyner and galyngale and +gelofre and canel [3] and bray yt wel and kest thereto and alye yt +wyth amydoun other wyth flowr of rys. + +[1] Vide No. 41. +[2] Perhaps, _in wyn with_. +[3] Cinamon. Vide Gloss. + + +XLVIII. FOR TO MAKE AN AMENDEMENT FORMETE THAT YS TO [1] SALT AND +OVER MYCHYL. + +Nym etemele and bynd yt in a fayr lynnen clowt and lat yt honge in +the pot so that yt thowche nozt the bottym and lat it hongy thereynne +a god wyle and seþh [2] set yt fro the fyre and let yt kele and yt +schal be fresch ynow wythoute any other maner licowr ydo thereto. + +[1] id est, _too_. +[2] Read, seth, i.e. then. + + +XLIX. FOR TO MAKE RAPY [1]. + +Tak Fygys and reysyns and wyn and grynd hem togeder tak and draw hem +thorw a cloth and do thereto powder of Alkenet other of rys and do +thereto a god quantite of pepir and vyneger and boyle it togeder and +messe yt and serve yt forth. + +[1] Vide Part II. No. 1. 28. + + +L. FOR TO MAKE AN EGGE DOWS [1]. + +Tak Almaundys and mak god mylk and temper wyth god wyneger clene tak +reysynys and boyle hem in clene water and tak the reysynis and tak +hem owt of the water and boyle hem wyth mylk and zyf thow wyl colowr +yt wyth safron and serve yt forth. + +[1] Vide ad Part II. No. 21. There are no eggs concerned, so no doubt + it should be _Eger Dows_. Vide Gloss. + + +LI. FOR TO MAKE A MALLARD IN CYNEY [1]. + +Tak a mallard and pul hym drye and swyng over the fyre draw hym but +lat hym touche no water and hew hym in gobettys and do hym in a pot +of clene water boyle hem wel and tak onyons and boyle and bred and +pepyr and grynd togedere and draw thorw a cloth temper wyth wyn and +boyle yt and serve yt forth. + +[1] See No. 8. + + +LII. FOR TO MAKE A BUKKENADE [1]. + +Tak veel and boyle it tak zolkys of eggys and mak hem thykke tak +macis and powdre of gyngyner and powder of peper and boyle yt togeder +and messe yt forth. + +[1] Vide No. 45. + + +LIII. FOR TO MAKE A ROO BROTH [1]. + +Tak Parsile and Ysop and Sauge and hak yt smal boil it in wyn and in + +water and a lytyl powdre of peper and messe yt forth. + +[1] _Deer_ or _Roes_ are not mentioned, as in Mr. Brander's Roll, No. + 14, ergo quære. It is a meager business. Can it mean _Rue-Broth_ for + penitents? + + +LIV. FOR TO MAK A BRUET OF SARCYNESSE. + + +Tak the lyre of the fresch Buf and bet it al in pecis and bred and +fry yt in fresch gres tak it up and and drye it and do yt in a vessel +wyth wyn and sugur and powdre of clowys boyle yt togedere tyl the +flesch have drong the liycoure and take the almande mylk and quibibz +macis and clowys and boyle hem togedere tak the flesch and do thereto +and messe it forth. + + +LV. FOR TO MAKE A GELY [1]. + +Tak hoggys fet other pyggys other erys other partrichys other +chiconys and do hem togedere and serh [2] hem in a pot and do hem in +flowre of canel and clowys other or grounde [3] do thereto vineger +and tak and do the broth in a clene vessel of al thys and tak the +Flesch and kerf yt in smal morselys and do yt therein tak powder of +galyngale and cast above and lat yt kels tak bronches of the lorer +tre and styk over it and kep yt al so longe as thou wilt and serve yt +forth. + +[1] Jelly. +[2] seþ, i. e. _seeth_. +[3] Not clearly expressed. It means either Cinamon or Cloves, and + either in flour or ground. + + +LVI. FOR TO KEPE VENISON FRO RESTYNG. + +Tak venisoun wan yt ys newe and cuver it hastely wyth Fern that no +wynd may come thereto and wan thou hast ycuver yt wel led yt hom and +do yt in a soler that sonne ne wynd may come thereto and dimembre it +and do yt in a clene water and lef yt ther' half a day and after do +yt up on herdeles for to drie and wan yt ys drye tak salt and do +after thy venisoun axit [1] and do yt boyle in water that yt be other +[2] so salt als water of the see and moche more and after lat the +water be cold that it be thynne and thanne do thy Venisoun in the +water and lat yt be therein thre daies and thre nyzt [3] and after +tak yt owt of the water and salt it wyth drie salt ryzt wel in a +barel and wan thy barel ys ful cuver it hastely that sunne ne wynd +come thereto. + +[1] as thy venison requires. See Gloss. to Chaucer for _axe_. +[2] Dele. +[3] A plural, as in No. 57. + + +LVII. FOR TO DO AWAY RESTYN [1] OF VENISOUN. + +Tak the Venisoun that ys rest and do yt in cold water and after mak +an hole in the herthe and lat yt be thereyn thre dayes and thre nyzt +and after tak yt up and spot yt wel wyth gret salt of peite [2] there +were the restyng ys and after lat yt hange in reyn water al nyzt or +more. + +[1] Restiness. It should be rather _restyng_. See below. +[2] Pierre, or Petre. + + +LVIII. FOR TO MAKE POUNDORROGE [1]. + +Tak Partrichis wit [2] longe filettis of Pork al raw and hak hem wel +smale and bray hem in a morter and wan they be wel brayed do thereto +god plente of pouder and zolkys of eyryn and after mak thereof a +Farsure formed of the gretnesse of a onyoun and after do it boyle in +god breth of Buf other of Pork after lat yt kele and after do it on a +broche of Hasel and do them to the fere to roste and after mak god +bature of floure and egge on bature wyt and another zelow and do +thereto god plente of sugur and tak a fethere or a styk and tak of +the bature and peynte thereon above the applyn so that on be wyt and +that other zelow wel colourd. + +[1] Vide No. 42. +[2] with. + + + +EXPLICIT SERVICIUM DE CARNIBUS. + +Hic incipit Servicium de Pissibus_ [1]. + +[1] See p. 1 + + +I. FOR TO MAKE EGARDUSE [1]. + +Tak Lucys [2] or Tenchis and hak hem smal in gobette and fry hem in +oyle de olive and syth nym vineger and the thredde party of sugur and +myncyd onyons smal and boyle al togedere and cast thereyn clowys +macys and quibibz and serve yt forthe. + +[1] See No. 21 below, and part I. No. 50. [2] Lucy, I presume, means + the _Pike_; so that this fish was known here long before the reign of + H. VIII. though it is commonly thought otherwise. V. Gloss. + + +II. FOR TO MAKE RAPY [1]. + +Tak pyg' or Tenchis or other maner fresch fysch and fry yt wyth oyle +de olive and syth nym the crustys of wyt bred and canel and bray yt +al wel in a mortere and temper yt up wyth god wyn and cole [2] yt +thorw an hersyve and that yt be al cole [3] of canel and boyle yt and +cast therein hole clowys and macys and quibibz and do the fysch in +dischis and rape [4] abovyn and dresse yt forthe. + +[1] Vide No. 49. +[2] Strain, from Lat. _colo_. +[3] Strained, or cleared. +[4] This Rape is what the dish takes its name from. Perhaps means + _grape_ from the French _raper_. Vide No. 28. + + +III. FOR TO MAKE FYGEY. + +Nym Lucys or tenchis and hak hem in morsell' and fry hem tak vyneger +and the thredde party of sugur myncy onyons smal and boyle al togedyr +cast ther'yn macis clowys quibibz and serve yt forth. + + +IIII. FOR TO MAKE POMMYS MORLES. + +Nym Rys and bray hem [1] wel and temper hem up wyth almaunde mylk and +boyle yt nym applyn and par' hem and sher hem smal als dicis and cast +hem ther'yn after the boylyng and cast sugur wyth al and colowr yt +wyth safroun and cast ther'to pouder and serve yt forthe. + +[1] Rice, as it consists of grains, is here considered as a plural. + See also No. 5. 7, 8. + + +V. FOR TO MAKE RYS MOYLE [1]. + +Nym rys and bray hem ryzt wel in a morter and cast ther'to god +Almaunde mylk and sugur and salt boyle yt and serve yt forth. + +[1] Vide Gloss. + + +VI. FOR TO MAKE SOWPYS DORRY. + +Nym onyons and mynce hem smale and fry hem in oyl dolyf Nym wyn and +boyle yt wyth the onyouns roste wyte bred and do yt in dischis and +god Almande mylk also and do ther'above and serve yt forthe. + + +VII. FOR TO MAKE BLOMANGER [1] OF FYSCH. + +Tak a pound of rys les hem wel and wasch and seth tyl they breste and +lat hem kele and do ther'to mylk of to pound of Almandys nym the + +Perche or the Lopuster and boyle yt and kest sugur and salt also +ther'to and serve yt forth. + +[1] See note on No. 14. of Part I. + + +VIII. FOR TO MAKE A POTAGE OF RYS. + +Tak Rys and les hem and wasch hem clene and seth hem tyl they breste +and than lat hem kele and seth cast ther'to Almand mylk and colour it +wyth safroun and boyle it and messe yt forth. + + +IX. FOR TO MAKE LAMPREY FRESCH IN GALENTYNE [1]. + +Schal be latyn blod atte Navel and schald yt and rost yt and ley yt +al hole up on a Plater and zyf hym forth wyth Galentyn that be mad of +Galyngale gyngener and canel and dresse yt forth. + +[1] This is a made or compounded thing. See both here, and in the + next Number, and v. Gloss. + + +X. FOR TO MAKE SALT LAMPREY IN GALENTYNE [1]. + +Yt schal be stoppit [2] over nyzt in lews water and in braan and +flowe and sodyn and pyl onyons and seth hem and ley hem al hol by the +Lomprey and zif hem forthe wyth galentyne makyth [3] wyth strong +vyneger and wyth paryng of wyt bred and boyle it al togeder' and +serve yt forthe. + +[1] See note [1] on the last Number. +[2] Perhaps, _steppit_, i. e. steeped. See No. 12. +[3] Perhaps, _makyd_, i.e. made. + + +XI. FOR TO MAKE LAMPREYS IN BRUET. + +They schulle be schaldyd and ysode and ybrulyd upon a gredern and +grynd peper and safroun and do ther'to and boyle it and do the +Lomprey ther'yn and serve yt forth. + + +XII. FOR TO MAKE A STORCHOUN. + +He schal be shorn in besys [1] and stepyd [2] over nyzt and sodyn +longe as Flesch and he schal be etyn in venegar. + +[1] Perhaps, _pesys_, i.e. pieces. +[2] Qu. _steppit_, i.e. steeped. + + +XIII. FOR TO MAKE SOLYS IN BRUET. + +They schal be fleyn and sodyn and rostyd upon a gredern and grynd +Peper and Safroun and ale boyle it wel and do the sole in a plater +and the bruet above serve it forth. + + +XIV. FOR TO MAKE OYSTRYN IN BRUET. + +They schul be schallyd [1] and ysod in clene water grynd peper +safroun bred and ale and temper it wyth Broth do the Oystryn +ther'ynne and boyle it and salt it and serve it forth. + +[1] Have shells taken off. + + +XV. FOR TO MAKE ELYS IN BRUET. + +They schul be flayn and ket in gobett' and sodyn and grynd peper and +safroun other myntys and persele and bred and ale and temper it wyth +the broth and boyle it and serve it forth. + + + +XVI. FOR TO MAKE A LOPISTER. + +He schal be rostyd in his scalys in a ovyn other by the Feer under a +panne and etyn wyth Veneger. + + +XVII. FOR TO MAKE PORREYNE. + +Tak Prunys fayrist wasch hem wel and clene and frot hem wel in syve +for the Jus be wel ywronge and do it in a pot and do ther'to wyt gres +and a party of sugur other hony and mak hem to boyle togeder' and mak +yt thykke with flowr of rys other of wastel bred and wan it is sodyn +dresse it into dischis and strew ther'on powder and serve it forth. + + +XVIII. FOR TO MAKE CHIRESEYE. + +Tak Chiryes at the Fest of Seynt John the Baptist and do away the +stonys grynd hem in a morter and after frot hem wel in a seve so that +the Jus be wel comyn owt and do than in a pot and do ther'in feyr +gres or Boter and bred of wastrel ymyid [1] and of sugur a god party +and a porcioun of wyn and wan it is wel ysodyn and ydressyd in +Dyschis stik ther'in clowis of Gilofr' and strew ther'on sugur. + +[1] Perhaps, _ymycid_, i.e. minced; or _mycd_, as in No. 19. + + +XIX. FOR TO MAKE BLANK DE SUR' [1]. + +Tak the zolkys of Eggs sodyn and temper it wyth mylk of a kow and do +ther'to Comyn and Safroun and flowr' of ris or wastel bred mycd and +grynd in a morter and temper it up wyth the milk and mak it boyle and +do ther'to wit [2] of Egg' corvyn smale and tak fat chese and kerf +ther'to wan the licour is boylyd and serve it forth. + +[1] Vide Note [1] on No. 29. of Part I. +[2] white. So _wyt_ is _white_ in No. 21. below. + + +XX. FOR TO MAKE GRAVE ENFORSE. + +Tak tryd [1] gyngener and Safroun and grynd hem in a morter and +temper hem up wyth Almandys and do hem to the fir' and wan it boylyth +wel do ther'to zolkys of Egg' sodyn and fat chese corvyn in gobettis +and wan it is dressid in dischis strawe up on Powder of Galyngale and +serve it forth. + +[1] It appears to me to be _tryd_. Can it be _fryd_? + + +XXI. FOR TO MAKE HONY DOUSE [1]. + +Tak god mylk of Almandys and rys and wasch hem wel in a feyr' vessel +and in fayr' hoth water and after do hem in a feyr towayl for to drie +and wan that they be drye bray hem wel in a morter al to flowr' and +afterward tak two partyis and do the half in a pot and that other +half in another pot and colowr that on wyth the safroun and lat that +other be wyt and lat yt boyle tyl it be thykke and do ther'to a god +party of sugur and after dresse yt in twe dischis and loke that thou +have Almandys boylid in water and in safroun and in wyn and after +frie hem and set hem upon the fyre sethith mete [2] and strew ther'on +sugur that yt be wel ycolouryt [3] and serve yt forth. + +[1] See Part II. No. I; and Part I. No. 50. +[2] Seth it mete, i.e. seeth it properly. +[3] Coloured. See No. 28. below. + + +XXII. FOR TO MAKE A POTAGE FENEBOILES. + +Tak wite benes and seth hem in water and bray the benys in a morter +al to nozt and lat them sethe in almande mylk and do ther'in wyn and +hony and seth [1] reysons in wyn and do ther'to and after dresse yt +forth. + +[1] i.e. Seeth. + + +XXIII. FOR TO MAKE TARTYS IN APPLIS. + +Tak gode Applys and gode Spycis and Figys and reysons and Perys and +wan they are wel ybrayed colourd [1] wyth Safroun wel and do yt in a +cofyn and do yt forth to bake wel. + + +[1] Perhaps, _coloure_. + + +XXIV. FOR TO MAKE RYS ALKER'. + +Tak Figys and Reysons and do awey the Kernelis and a god party of +Applys and do awey the paryng of the Applis and the Kernelis and bray +hem wel in a morter and temper hem up with Almande mylk and menge hem +wyth flowr of Rys that yt be wel chariaunt and strew ther'upon powder +of Galyngale and serve yt forth. + + +XXV. FOR TO MAKE TARTYS OF FYSCH OWT OF LENTE. + +Mak the Cowche of fat chese and gyngener and Canel and pur' crym of +mylk of a Kow and of Helys ysodyn and grynd hem wel wyth Safroun and +mak the chowche of Canel and of Clowys and of Rys and of gode Spycys +as other Tartys fallyth to be. + + +XXVI. FOR TO MAKE MORREY [1]. + +Requir' de Carnibus ut supra [2]. + +[1] Vide Part I. No. 37. +[2] Part I. No. 37. + + +XXVII. FOR TO MAKE FLOWNYS [1] IN LENTE. + +Tak god Flowr and mak a Past and tak god mylk of Almandys and flowr +of rys other amydoun and boyle hem togeder' that they be wel chariaud +wan yt is boylid thykke take yt up and ley yt on a feyr' bord so that +yt be cold and wan the Cofyns ben makyd tak a party of and do upon +the coffyns and kerf hem in Schiveris and do hem in god mylk of +Almandys and Figys and Datys and kerf yt in fowr partyis and do yt to +bake and serve yt forth. + +[1] Perhaps, _Flawnes_, or Custards. Chaucer, vide _Slaunis_. Fr. + _Flans_. + + +XXVIII. FOR TO MAKE RAPEE [1]. + +Tak the Crustys of wyt bred and reysons and bray hem wel in a morter +and after temper hem up wyth wyn and wryng hem thorw a cloth and do +ther'to Canel that yt be al colouryt of canel and do ther'to hole +clowys macys and quibibz the fysch schal be Lucys other Tenchis fryid +or other maner Fysch so that yt be fresch and wel yfryed and do yt in +Dischis and that rape up on and serve yt forth. + +[1] Vide Part I. No. 49. + + +XXIX. FOR TO MAKE A PORREY CHAPELEYN. + +Tak an hundred onyons other an half and tak oyle de Olyf and boyle +togeder' in a Pot and tak Almande mylk and boyle yt and do ther'to. +Tak and make a thynne Paast of Dow and make therof as it were ryngis +tak and fry hem in oyle de Olyve or in wyte grees and boil al +togedere. + + +XXX. FOR TO MAKE FORMENTY ON A FICHSSDAY [1]. + +Tak the mylk of the Hasel Notis boyl the wete [2] wyth the aftermelk +til it be dryyd and tak and coloured [3] yt wyth Safroun and the +ferst mylk cast ther'to and boyle wel and serve yt forth. + +[1] Fishday. +[2] white. +[3] Perhaps, _colour_. + + +XXXI. FOR TO MAKE BLANK DE SYRY [1]. + +Tak Almande mylk and Flowre of Rys. Tak thereto sugur and boyle thys +togedere and dische yt and tak Almandys and wet hem in water of Sugur +and drye hem in a panne and plante hem in the mete and serve yt forth. + +[1] Vide ad No. 29. of Part I. + + +XXXII. FOR TO MAKE A PYNADE OR PYVADE. + +Take Hony and Rotys of Radich and grynd yt smal in a morter and do yt +thereto that hony a quantite of broun sugur and do thereto. Tak +Powder of Peper and Safroun and Almandys and do al togedere boyl hem +long and hold [1] yt in a wet bord and let yt kele and messe yt and +do yt forth [2]. + +[1] i.e. _keep_, as in next Number. +[2] This Recipe is ill expressed. + + +XXXIII. FOR TO MAKE A BALOURGLY [1] BROTH. + +Tak Pikys and spred hem abord and Helys zif thou hast fle hem and ket +hem in gobettys and seth hem in alf wyn [2] and half in water. Tak up +the Pykys and Elys and hold hem hote and draw the Broth thorwe a +Clothe do Powder of Gyngener Peper and Galyngale and Canel into the +Broth and boyle yt and do yt on the Pykys and on the Elys and serve +yt forth. + +[1] This is so uncertain in the original, that I can only guess at it. +[2] Perhaps, _alf in wyn_, or dele _in_ before _water_. + + +EXPLICIT DE COQUINA QUE EST OPTIMA MEDICINA. + + + + +INDEX AND GLOSSARY TO MR. BRANDER'S ROLL OF COOKERY. + +The Numbers relate to the order of the Recipes. + +N.B. Many words are now written as one, which formerly were divided, +as al so, up on, &c. Of these little notice is taken in the Index, +but I mention it here once for all. + +Our orthography was very fluctuating and uncertain at this time, as +appears from the different modes of spelling the same words, v. To +gedre; v. wayshe; v. ynowkz; v. chargeant; v. coraunte; &c. + + +A. + +A. abounds, a gode broth, 5. 26, al a nyzt, 192. _in_. a two, 62. + +an. and. passim. + +Aftir. Proem, like, 176, Wiclif. + +Aray. Dress, set forth, 7. Chaucer. + +Alf. MS. Ed. 45. II. 33. half. + +Alye it. 7. 33. mix, thicken, hence _alloy_ of metals. from French +_allayer_. alay, 22. aly, MS. Ed. 46. See Junij Etymolog. v. Alaye. +lye. here No. 15. lyed. thickened. MS. Ed. 44, 45. Randle Holme +interprets lyth or lything by thickening. hence lyour. a mixture, 11. +alith_ for alyed. MS. Editor. No. 45. + +Awey. MS. Ed. 27. II. 18. away. + +Auance. 6. forte Avens. _Caryophylla_, Miller, Gard. Dict. + +Axe. MS. Ed. No. 56. Chaucer. + +Ayren. v. Eyren. + +Al, Alle. 23. 53. Proem. All. Chaucer, _al to brest_. all burst. MS. +Ed. No. 14. + +Als. MS. Editor. No. 29. Chaucer, in v. It means _as_. + +Almandes. 17. very variously written at this time, Almaunde, Almandys, +Almaundys, Almondes, all which occur in MS. Ed. and mean Almond or +Almonds. + +Almaund mylke. 9. Almonds blanched and drawn thickish with good +broth or water, No. 51. is called _thyk mylke_, 52. and is called +after Almaunde mylke, first and second milk, 116. Almaunds +unblaunched, ground, and drawn with good broth, is called mylke, 62. +Cow's milk was sometimes used instead of it, as MS. Ed. I. 13. Creme +of Almands how made, 85. Of it, Lel. Coll. VI. p. 17. We hear +elsewhere of Almond-butter, v. Butter. + +Azeyn. 24. again. Lel. Coll. IV. p. 281. alibi. Chaucer. A.S. [Anglo- +Saxon: Azen]. + +Aneys, Anyse, 36. 137. Aneys in confit rede other whyt, 36. 38. i.e. +Anis or Aniseed confectioned red, or white, used for garnish, 58. + +Amydon. 37. v. ad locum. + +Almony. 47. v. ad locum. + +Almayne. 71. Germany, v. ad loc. MS. Editor, No. 2. 31. + +Alkenet. 47. A species of Buglos. Quincey, Dispens. p. 51. 62. used +for colouring, 51. 84. fryed and yfoundred, or yfondyt, 62. 162. + +Anoon. 53. Anon, immediately. Wiclif. + +Arn. MS. Ed. II. 23. are. Chaucer, v. _arne_. + +Adoun. 59. 85. down. v. Chaucer, voce _adoune_. MS. Edit. No. I. + +Avysement. Proem. Advice, Direction. Chaucer. French. + +Aymers. 72. Embers. Sax. [Anglo-Saxon: aemyrian], Cineres. Belg. +_ameren_. + +Aquapatys. 75. a Mess or Dish. + +Alker. Rys Alker. MS. Ed. II. 24. + +Appulmoy. 79. a dish. v. ad loc. Appelyn, Applys, + +Apples. MS. Ed. 17. 35. + +Abrode. 85. abrod. MS. Ed. II. 33. abroad. So _brode_. MS. Ed. 15. +broad. + +Alite. v. Lite. + +Ale. 113. v. Pref. + +Aside. 113. apart. Wiclif. + +Aysell. 114, 115. a species of Vinegar. Wiclif. Chaucer, v. _Eisel_. + +Alegar. 114. + +Armed. 146. v. ad loc. + +Alygyn. v. Brewet. + + +B. + +Bacon. No. I. + +Benes. I. alibi Beans. Chaucer, v. _bene_. + +Bef. 6. MS. Ed. 17. Beef, Buf, Buff. MS. Ed. 27. 42, 43. + +Buth. 6. 23. 30. alibi, been, are. Chaucer has _beth_. + +Ben. MS. Ed. 4. 27. be. Chaucer v. _bein_ and _ben_. + +Balles. 152. Balls or Pellets. + +Blank Desire. 193, 194. bis. Lel. Coll. VI. p. 5. In No. 193, we meet +with _Blank desne_, but the Contents has _Desire_, which is right, +as appears from the sequel. In MS. Ed. 29. it is _Blank-Surry_, and +_Sury_, and _Sure_, and _de Sur_. II. 19. de Syry, 31. and here No. +37, it is Dessorre. and we have _Samon in Sorry_. Lel. Coll. VI. p. +17. Perches, ibid. Eels p. 28. 30. where it is a Potage. whence I +conceive it either means _de Surrey_, i. e. Syria, v. Chaucer. v. +_Surrey_. Or it may mean _to be desired_, as we have _Horsys of +Desyr_. Lel. Coll. IV. p. 272. See No. 63. and it is plainly written +_Desire_ in Godwin de Præsul. p. 697. In this case, the others are +all of them corruptions. + +Blank Dessorre. v. Blank Desire. + +Blank Desne. v. Blank Desire. + +Berandyles. MS. Ed. 27. + +Bred, Breed. MS. Ed. passim. Bread. + +Bove. 167. Above. Chaucer. Belg. _Boven_. + +Blode. 11. alibi. Blod. MS. Ed. 9. Blood. + +Batour. 149. of eggs, 161. 179. Batur, 28. Batour. ibid. 19. Batter. + +Boter. MS. Ed. 38. Butter. + +Borage. 6. + +Betes. 6. Beets. Fr. _Bete_. + +Bursen. n. name of a dish. Bursews, No. 179, is a different dish. + +Brek. MS. Ed. 6. 23. break, bruise. + +Brest, breste. MS. Ed. 1. 14. burst. + +Bukkennade. 17. a dish. Buknade, 118. where it means a mode of +dressing. vide MS. Ed. 45. 52. + +Bryddes. 19. Briddes, 60. 62. Birds, per metathesin. Chaucer. + +Brawn of Capons. 20. 84. Flesh. Braun. MS. Ed. 29. v. Chaucer, we now +say, _brawn of the arm_, meaning the flesh. Hence _brawn-fall'n_. +Old Plays, XI. p. 85. Lylie's Euphues, p. 94. 142. Chaucer. Brawn is +now appropriated to these rolls which are made of Brawn or Boar, but +it was not so anciently, since in No. 32 we have _Brawn of Swyne_, +which shews the word was common to other kinds of flesh as well as +that of the Boar; and therefore I cannot agree with Dr. Wallis in +deducing _Brawn _ from _Aprugna_. + +Blank maunger. 36. 192. Chaucer writes _Blank manger_. Blomanger. MS. +Ed. 14. 33. 34. II. 7. N. B. a very different thing from what we make +now under that name, and see Holme, III. p. 81. + +Bronchis. MS. Ed. 55. Branches. + +Braan. MS. Ed. II. 10. Bran. + +Bet. MS. Ed. II. 21. Beaten. + +Broche. MS. Ed. 58. a Spit. + +Brewet of Almony. 47. v. Almony. of Ayrenn, or eggs, 91. MS. Ed. 23. +Eles in Brewet, 110. where it seems to be composed of Bread and Wine. +Muskles in Brewet, 122. Hens in Bruet, MS. Ed. 7. Cold, 131. 134. +Bruet and Brewet are French _Brouet_, Pottage or Broth. Bruet riche, +Lel. Coll. IV. p. 226. _Beorwete_, p. 227, as I take it. _Blanche +Brewet de Alyngyn_, MS. Ed. 13. 23. + +Boon. 55. Bone. Chaucer. + +Brennyng. 67. 188. burning, per metathesin, from _bren_ or _brenne_, +used by Skelton, in the Invective against Wolsey, and many old +authors. Hence the disease called brenning or burning. Motte's +Abridgement of Phil. Trans. part IV. p. 245. Reid's Abridgement, +part III. p. 149. Wiclif has _brenne_ and _bryne_. Chaucer, v. +_bren_, _Brinne_, &c. + +Blake. 68. Black. Chaucer. + +Berst. 70. 181. 192. burst. Chaucer. A.S. [Anglo-Saxon: berstan]. + +Breth. 71. Air, Steam. MS. Ed. N° 2. hence _brether_, breather. +Wiclif. + +Bronn. 74. brown. A.S. [Anglo-Saxon: brun]. + +Butter. 81. 91. 92. 160. Boter, MS. Ed. 38. and so _boutry_ is +Buttery. Lel. Coll. IV. p. 281. _Almonde Butter_. Lel. VI. p. 6. +Rabelais, IV. c. 60. + +Bynethen. 92. under, beneath. Chaucer, bineth. + +Bolas. 95. bullace. Chaucer. + +Bifore. 102. before. Wiclif. Matth. xiv. Chaucer has _biforne_, and +byforne. + + +Brasey. a compound sauce, 107. + +Ballac broth. 109. + +Brymlent. Tart de Brymlent. 167. v. ad loc. + +Bloms. 171. Flowers, Blossoms. Chaucer. + +Bothom. 173. bottom, pronounced _bothom_ now in the north. Chaucer, +bottym, MS. Ed. 48. + +Brode. 189. broad, v. abrode. + +Bataiwyng. 189. embatteling. qu. if not misread for _bataillyng_. See +Chaucer, v. batailed. + +Bord. MS. Ed. II. 27. board. Chaucer. + +Breyt, breth. MS. Ed. 17. 58. Broth. + +Blank Surry. MS. Ed. 29. II. 19. v. Blank Desire. + +Bismeus. MS. Ed. 16. + + +C. + +C. omitted, v. Cok. v. pluk. v. Pryk. v. Pekok. v. Phisik. v. thyk. on +the contrary it often abounds, hence, schulle, should; fresch, fresh; +dische, dish; schepys, sheeps; flesch, flesh; fysch, fish; scher, +cheer, &c. in MS. Ed. v. Gl. to Chaucer, v. schal. + +Craftly. Proem. properly, _secundum artem_. + +Caboches. 4. alibi. Cabbages. f. Fr. Caboche, Head, Pate. + +Caraway. 53. v. Junij Etymolog. + +Carvon. 152. carved, cut. Corvyn, MS. Ed. II. 19,20. cut. _Corue_, i. +e. corve, 4. cut. v. ycorve. v. kerve. + +Canell. passim. Cinamon. Wiclif. v. Pref. + +Cuver. MS. Ed. 56. Cover. + +Cumpas. by Cumpas, i.e. Compass, 189. by measure, or round. Lel. Coll. +IV. p. 263. + +Cool. 6. Cole or Colwort. Belg. _kool_. + +Corat. 12. name of a dish. + +Culdore. MS. Ed. 25. 27. a Cullender. Span. Coladers. + +Casselys. MS. Ed. 28. + +Cranes. 146. _Grues_. v. ad loc. + +Chyballes. 12. Chibolls, 76. young Onions. Littleton. Ital _Cibolo_. +Lat. Cæpula, according to Menage; and see Lye. + +Colys. MS. Ed. II. see the Pref. + +Cawdel. 15. 33. Caudell, Contents. See Junius. of Muskels or Muscles, +124. Cawdel Ferry, 41. In E. of Devon's feast it is _Feny_. + +Conynges. 17. Connynges, 2,3. Coneys, Rabbets. + +Calle. 152. Cawl of a Swine. + +Connat. 18. a marmolade. v. ad loc. + +Clowes. 20. Cloves. v. Pref. + +Canuas, or Canvass. 178. Fr, Canevas. Belg. Kanefas. + +Coraunte. Raysouns of Coraunte. 14. So _Rasyns of Corens_, Northumb. +Book, p. 19. _Raisin de Corinthie_. Fr. i.e. of Corinth, whence our +Currants, which are small Raisins, came, and took their name. +_Corance_, 17. 21. _Coraunce_. 50. _Coronse_, MS. Ed. 12. Raisins are +called by way of contradistinction _grete_ Raysouns, 65. 133. See +Northumb. Book, p. 11. + +Coronse. v. Coraunte. + +Chargeant. 192. Stiff. v. ad loc. MS. Ed. writes _Charchant_, 29, 30 +_Charghaunt_, 33. _Charchaunt_, + +34. _Chariaunt_. i.e. _Charjaunt_, 36. II. 24. _Chariand_. i.e. +_Charjand_, 27. + +Comyn. MS. Ed. 39. + + +Colure. MS. Ed. 5. to colour. + +Coneys. 22. seems to be a kind of sauce. MS. Ed. 6. but the recipe +there is different, v. ad No. 25. + +Chanke. MS. Ed. 20. + +Col, Cole. 23. 52. cool, also to strain, 70, 71. alibi. MS. Ed. II. +22. cleared. + +Comyn. MS. Ed. II. 18. come. + +Cowche. 24. 154. lay. MS. Ed. II. 25. Chaucer, v. Couche. + +Cynee. 25. a certain sauce. perhaps the same with Coney. No. 22. +Plays in Cynee, 112. Sooles, 119. Tenches, 120. Oysters, 123. Harys +[Hares] in Cmee. MS. Ed. 8. where doubtless we should read Cinee, +since in No. 51 there it is _Cyney_. It is much the same as _bruet_, +for _Sooles in Cynee_ here is much the same with _Solys in bruet_. MS. +Ed. II. 13. + +Chykens. 27. 33. Chicken is a plural itself. but in MS. Ed. 13. it is +_Chekenys_ also; and _Chyckyns_. Lel. Coll. IV. p. 1. _Checonys_ MS. +Ed. + +Carnel of Pork. 32. v. ad loc. + +Corvyn. v. Carvon. + +Curlews. 35. not eaten now at good tables; however they occur in +archb. Nevill's feast. Lel. Coll. VI. p. 1. And see Northumb. Book, p. +106. Rabelais iv. c. 59. And Earl of Devon's Feast. + +Confit, or Confyt. v. Aneys and Colyandre. + +Charlet. 39. a dish. v. ad loc. + +Chese ruayn. 49. 166. perhaps of Rouen in Normandy, _rouen_ in Fr. +signifies the colour we call _roan_. + +Crems. 52. for singular Cream, written _Creme_, 85. 183. Crem and + +Crym, in MS. Ed. 34. II. 24. Fr. _Cresme, Creme_. + +Cormarye. 53. a dish. qu. + +Colyandre. 53. 128. where it is _in Confyt rede_, or red. White is +also used for garnish, 59. [Anglo-Saxon: Celenðre], A.S. [Anglo-Saxon: +Ciliandro], Span. + +Chyryse. 58. a made dish of cherries, v. ad loc. + +Cheweryes. 58. Cherries. v. ad loc. and MS. Ed. II. 18. ubi _Chiryes_. + +Crotoun, 60. a dish. v. ad loc. + +Crayton. v. Crotoun. + +Cleeve a two. 62. cloven. A.S. [Anglo-Saxon: cleopan]. + +Cyrip. 64. Sirrup. v. ad loc. + +Chyches. 72. Vetches, v. ad loc. + +Chawf. 74 warm. Fr. _Echauffer_, whence Chaucer has _Eschaufe_. + +Clat. 78. a dish. qu. + +Chef. Proem, chief. Fr. + +Calwar Salmoun. 98. v. ad loc. + +Compost. 100. a preparation supposed to be always at hand. v. ad loc. + +Comfery. 190. Comfrey. v. ad loc. + +Chargeours. 101. dishes. v. ad 126. + +Chysanne. 103. to be eaten cold. + +Congur. 104. 115. Lel. Coll. VI. p. 6. bis. p. 16. _Cungeri_ are +among the fish in Mr. Topham's MS. for the Conger, little used now, +see Pennant. III. p. 115. + +Coffyns. 113. Pies raised without their lids, 158. 167. 185. 196. MS. +Ed. II. 23. 27. In Wiclif it denotes baskets. + +Comade. 113. Comadore. 188. + +Couertour. 113. Coverture, Lid of a Pye. + +Codlyng. 94. grete Codelyng, 114. v. ad loc. + +Chawdoun. 115. for Swans, 143. _Swan with Chawdron_. Lel. Coll. IV. p. +226. which I suppose may be true orthography. So _Swann with +Chaudron_. Earl of Devon's Feast. And it appears from a MS. of Mr. +Astle's, where we have among _Sawces Swanne is good with Chaldron_, +that _Chaldron_ is a sauce. + +Crome. 131. Pulp, Kernel. Crummes. 159. Chaucer. The Crum is now the +soft part of a loaf, opposed to the crust. + +Cury. Proem. Cookery. We have assumed it in the title. + +Camelyne. 144. a sauce. an _Canelyne_, from the flour of Canel? + +Crudds. 150. 171. Curds, per metathesin, as common in the north. + +Crustards. 154. Pies, from the _Crust_. quære if our _Custard_ be not +a corruption of Crustard; Junius gives a different etymon, but +whether a better, the Reader must judge. Crustard of fish, 156. of +herbs, 157. and in the Earl of Devon's Feast we have _un Paste +Crustade_. + +Cryspes. 162. Cryspels. 163. v. ad loc. _Fritter Crispayne_, Lel. +Coll. VI. p. 5. which in Godwin de Præsal p. 697. is _Fruter +Crispin_. + +Chawfour. 162. Cowfer, 173. a Chafing dish. Chafer. Lel. Coll. IV. +p. 302. v. Junius voce _Chafe_. + +Corose. 171. curiously. perhaps from _cure_, to cook, Chaucer has +_corouse_, curious. + +Clarry. 172. Clary. + +Cotagres. 175. a dish. v. ad loc. + +Cok. 175. a Cock. sic. Lel. Coll. IV. p. 227. + +Chewets. 185. 186. a dish. Rand. Holme, III. p. 78. 81, 82. Birch, +Life of Prince Henry, p. 458. + +Comadore. v. Comade. + +Chastlet. 189. v. ad loc. + +Christen. Proem. Christian. + + +D. + +Do. 1, 2. put, cause. MS. Ed. 2. 12. Chaucer. _make_. 56. done, 48. +So Chaucer has _do_ for _done_. + +Dof. do off. 101. + +Draw. drawen 2. strained, hence 3. 20. 23. _drawe the grewel thurgh +straynour_. To boil. 2.17. as, _drawe hem up with gode brothe_. also +51. 74. To put, 14. 41. To make. 28. 47. as, _draw an Almand mylke_. + +Dee. 152. singular of Dice, the Fr. Dè. v. quare. + +Drepee. 19 a dish. qu. + +Dates. 20. 52. 158. the fruit. + +Dyssh. 24. dish. + +Dessorre. 37. v. Blank desire. + +Doust. 45. alibi Dust. + +Dowhz. 50. Dowh. 92. Dow. MS. Ed. II. 29, Dough, Paste. A.S. +[Anglo-Saxon: dah]. + +Douce Ame. 63. quast a delicious dish. v. Blank Desire. + +Drope. 67. drop, to baste. MS. Ed. 28. + +Dorry. Sowpes dorry, 82. Sops endorsed. from _endore_, 187. MS. Ed. +42, II. 6. vide ad 174. + +Deel. 113. 170. part, some. v. Sum. Chaucer. + +Dicayn. 172. v. ad loc. + +Dokks. as _Sowre Dokks_, 173. Docks. + +Dorryle. v. Pomme. + +Daryols. 183. a dish. A Custard baked in a Crust. Hear Junius, v. +Dairie. 'G. _dariole_ dicitur libi genus, quod iisdem Gallis alias +nuncupatur _laicteron_ vel _stan de laict_.' + +Desne. v. Blank Desire. + +Desire. v. Blank. + +Dressit. 194. dressed. dresse. MS. Ed. 15. et passim. Chaucer in voce. +hence ydressy. MS. Ed. II. 18. + +Dysis. MS. Ed. 15. dice. v. quare. + +Demembre, dimembre. MS. Ed. 31. dismember. + +Dows, douze. MS. Ed. 50. II. 21. + +Drong. MS. Ed. 54. drunk. + + +E. + +E. with _e_ final after the consonant, for _ea_, as brede, bread; +benes, beans; bete, beat; breke, break; creme, cream; clere, clear; +clene, clean; mede, mead; mete, meat; stede, stead; whete, wheat; &c. + +E with _e_ final after the consonant, for _ee_, as betes, beets; + +chese, cheese; depe, deep; fete, feet; grene, green; nede, needful; +swete, sweet. + +Endorre. MS. Ed. 42. endorse. + +Ete. 103. eat. _eten_, 146. eaten. _etyn_. MS. Ed. 3. A.S. +[Anglo-Saxon: etan]. MS. Ed. 48. oat. + +Enforse. MS. Ed. II. 20. seasoned. + +Erbes. 7. herbs; _herb's_, 63. _erbys_, 151. Eerbis, 157. + +Eyren, and Ayren. 7, 8. 15. Eyryn, S. Ed. 1. Eggs. 'a merchant at the +N. Foreland in Kent asked for eggs, and the good wyf answerede, that +she coude speak no Frenshe--another sayd, that he wolde have _eyren_, +then the good wyf sayd that she understood hym wel.' Caxton's Virgil, + +in Lewis' Life of Caxton, p. 61. who notes 'See Sewel's 'Dictionary, +v. _Ey_.' add, Urry's Chaucer, v. Aye and Eye. Note here the old +plural _en_, that _eggs_ is sometimes used in our Roll, and that in +Wicht _eye_, or _ey_ is the singular, and in the _Germ_. See Chaucer. +v. _Aie_, and _Ay_. + +Eowts. 6. v. ad loc. + +Egurdouce. 21. v. ad loc. of Fysshe, 133. Egge dows, MS. Ed. 50. malè. +Egerduse. ibid. II. 1. Our No. 58, is really an Eagerdouce, but +different from this here. A Seville Orange is Aigre-douce. Cotgrave. + +Esy. 67. easy. eselich, 113. easily. Chaucer. + +Eny. 74. 173. any. + +Elena Campana. 78. i.e. Enula Campana, _Elecampane_. + +Erbowle. 95. a dish. v. ad loc. + +Erbolat. 172. a dish. v. ad loc. + +Eerys, Eris. 177. 182. 55. Ears. _Eyr_. MS. Ed. 44. Chaucer has _Ere_ +and _Eris_. + +Elren. 171. Elder. _Eller_, in the north, without _d_. + +Erne. 174. qu. + +Euarund. MS. Ed. 3. + +Eelys. 101. Eels. _Elys_, _Helys_. MS. Ed. II. 15. 24. _Elis_. +Chaucer. + + +F. + +Forced. 3. farced, stuft. we now say, _forc'd-meat_, yfarced, 159, +160. _enforsed_. MS. Ed. II. 20. _fors_, 170. called _fars_, 150. it +seems to mean _season_, No. 4. Mixt. 4 where potage is said to be +_forced_ with powdour-douce. + +Fort. passim. strong. Chaucer. + +Fresee. MS. Ed. 47. + +Fenkel. 6. 77. _Fenel_, 76. 172. _Fenell_, 100. Fennel. Germ. Venikol. +Belg. Venckel. + +Forme. Proem. 95. forme. + +Funges. 10. Mushrooms, from the French. Cotgrave. Holme III. p. 82. +The Romans were fond of them. + +Fesants. 20. 35. + +Fynelich wel. 192. very wel, constantly. + +Fro. 22. MS. Ed. 50. Chaucer. from. So therfro. 53. Lel. Coll. IV. p. +266. Chaucer. + +Fleysch. 24. Fleissh, 37. Flesh, A.S. [Anglo-Saxon: þlæþe]. Germ. _Fleisc_. + +Feneboyles. MS. Ed. II. 22. + +Fyletts. 28. Fillets. + +Florish and Flour. 36. 38. 40. Garnish. Lel. Coll. VI. p. 17. 23. +Chaucer, v. Floure. + +Foyles. 49. rolled Paste. _Foyle of dowhz_, 50. 92. et per se, 148. +53. _Foile of Paste_, 163. Leaves of Sage, 161. Chaucer. v. ad 175. +hence Carpe in Foile. Lel. Coll. IV. p. 226. _a Dolphin in Foyle_, _a +suttletie_. VI. p. 5. _Lyng in Foyle_, p. 16. _Cunger_. Ibid. _Samon_. +Ibid. _Sturgen_. p. 17. et v. p. 22. N.B. Foyle in these cases means +Paste. + +Fars. v. forced. + +Fle. 53. flea, flaw. MS. Ed. II. 33. flawe, flein, flain, flawed. 10. +13. 15. + +Fonnell. 62. a dish. + +Frot. MS. Ed. II. 17. rub, shake, _frote_, Chaucer. + +Feyre. 66. MS. Ed. II. 18. 22. _Feir_. Chaucer. Fair. + +Ferthe. 68. Fourth, hence Ferthing or Farthing. + +Furmente. 69. 116. _Furmenty_, MS. Ed. I. _Formete_. Ibid. 48. +_Formenty_, Ib. II. 30. from Lat. _Frumentum_, per metathesin; +whence called more plausibly _Frumity_ in the north, and Frumetye in +Lel. Collect. IV. p. 226. VI. p. 5. 17. 22. but see Junius, v. + +Formetie. + +Frenche. 73. a dish. v. ad loc. + +Fest. MS. II. 18. Feast. Chaucer. + +Fygey. 89. because made of Figs. Fygs drawen. 103. MS. Ed. II. 3. + +Found. 93. mix. dissolve, 193. fond. 188. v. y fonded. Lye, in Junii +Etym. v. Founder. + +Fete. 102. Chaucer. Fet, MS. Ed. 44. Feet. + +Flaumpeyns. 113. 184. + +Ferst. MS. Ed. II. 30. First. + +Fanne. 116. to fan or winnow. A.S. [Anglo-Saxon: pann], Vannus. + +Frytour. 149, 150, 151. Fruturs. MS. Ed. 19. 40. Fritters. _Fruter_, +Lel. Coll. IV. p. 227. Frytor. VI. p. 17. + +Flaunne. 163. Flownys. MS. Ed. II. 27. Fr. Flans, Custards. Chaucer. +v. Slaunnis. Et v. Junium voce _Flawn_. + +Feel. 168. hold, contain, perhaps same as _feal_, occultare, +abscondere, for which see Junii Etymol. + +Fuyre. 188. Fire. _Fyr fort_. 192. a strong Fire. _Fere_, Chaucer. +_Fyer_, Lel. Coll. IV. p. 296. Belg. _Vuyn_, _Fere_. MS. Ed. 58. + +Ferry. v. Cawdel. + +Flowr, Flowre. MS. Ed. 2. 19. Flour. + +Fronchemoyle. MS. Ed. 15. + +Froys. MS. Ed. 18. Fraise. + +Farsure. MS. Ed. 28. stuffing. + +Forsy. MS. Ed. 38. season. + + +G. + +Gronden. 1. 53. ground or beaten. _to grynde_ is to cut or beat small. +3. 8. 13. for compare 14. yground 37. 53. 105. to pound or beat in a +mortar. 3. MS. Ed. 5. + +Gode. No. 1. alibi, good, strong. Chaucer. _god_, MS. Ed. passim. + +Grete. mynced. 2. not too small. _gretust_, 189. greatest. _gret_, +MS. Ed. 15. and Chaucer. + +Gourdes. 8. Fr. gouhourde. + +Gobettes. 16. 62. Gobbettys, Gobettis. MS. Ed. 9. alibi. Chaucer. +_Gobbins_, Holme III. p. 81, 82. large pieces. Wiclif. Junii Etym. + +Grees. 17. 101. Grece, 18. alibi. MS. Ed. 8. 14. 32. alibi, whyte +Grece, 18. Fat, Lard, Conys of high Grece. Lel. Coll. IV. p. 226. qu. + +Gravey. 26, 27. _Grave_. MS. Ed. II. 20. _Gravy_. Lel. Coll. VI. p. +10. + +Galyntyne. 28. 117. a preparation seemingly made of + +Galingale, &c. 129. and thence to take its name. See a recipe for +making it, 138. as also in MS. Ed. 9. Bread of Galyntyne, 94. Soupes +of Galyntyne, 129. Lampervey in Galantine. Lel. Coll. IV. p. 226. VI. +p. 22. Swanne, VI. p. 5. + +Garlete and Garlec. 30. 34. Garlick. A.S. [Anglo-Saxon: garleac]. + +Grapes. 30. 34. + +Galyngale. 30. the Powder, 47. the long-rooted Cyperus. Gl. to +Chaucer. See Northumberland Book, P. 415. + +Gleyre. of Ayrenn. 59. the white, from Fr. glaire. Chaucer. _Lear_ or +_Leir_ of an Egg. Holme interprets it _the White beaten into a foam_. + +Goon. 59. MS. Ed. 1. go. Belg. _gaen_. + +Gylofre. 65. Gelofre. MS. Ed. 27. cloves; for see No. 30, 31. 40. +there; from Gr. [Greek: charuophullon]. + +Gyngawdry. 94. a dish. + +Grave. MS. Ed. II. 20. Gravey. + +Gele. 101, 102. Jelly. Fr. Gelée. + +Gawdy Grene. 112. perhaps, Light Green. + +Gurnards. 115. + +Greynes de Parys. 137. and so Chaucer, meaning _Greynes de paradys_, +or greater Cardamoms. See Dr. Percy on Northumb. Book, p. 414. +Chaucer has _Greines_ for _Grains_. and Belg. Greyn. + +Grate. 152. v. i or y grated. + +Gastbon. 194. f. _Gastbon_, quasi _Wastbon_, from _Wastel_ the finest +Bread, which see. Hence the Fr. Gasteau. + +Gyngynyr, Gyngenyr, Gyngyner, Gyngener. MS. Ed. 3, 4. 13. 24. Ginger. +Gyngyner-bred, 32. + +Grotys. MS. Ed. II. Oat-meal Grotes, i.e. Grits. + +Grydern, Grydern, Gredern. MS. Ed. 25. 44. II. 11. + + +H. + +H. for _th_, as hem, them; her, their; passim. _Hare_, 121. Chaucer. +Wiclif. It is sometimes omitted; as _wyt_ and _wyte_, white. +Sometimes abounds, as schaldyd. MS. Ed. 7. II. scalded. v. _Thowehe_. + +Hye. Proem. high. _hy_, MS. Ed. 44. A.S. [Anglo-Saxon: Heah]. + +Hem. 1, 2. i.e. hem; them. Lye in Junii Etym. + +Hulle. 1. a verb, to take off the husk or skin. Littleton. Hence +Hulkes, Husks or _Hulls_, as 71. _Holys_, MS. Ed. 1. Sax. helan, to +cover. v. Lye in Junii Etym. v. Hull. + +Hulkes. v. Hulle. + + +Hewe. 7. cut, mince. _yhewe_, 12. minced, hewn. MS. Ed. 6. 9. _hewin_, +Chaucer. A.S. [Anglo-Saxon: heþyan]. + +Hakke. 194. MS. Ed. 23. hack, bruise. Junii Etym. v. hack. MS. Ed. +has also _hak_ and _hac_. + +Hebolace. 7. name of a dish. + +Herdeles. MS. Ed. 56. Hurdles. + +Hennes. 17. 45. including, I presume, the whole species, as _Malard_ +and _Pekok_ do below. + +Hool. 20. 22. alibi. _hole_, 33. 175. _hoole_, 158. whole. Chaucer +has hole, hool, and hoolich; and Wiclif, _hole_ and _hool_. MS. Ed. +has _hol_ and _hole_. + +Hooles. 162. Holes. + +Holsomly. Proem, wholesomely. + +Herthe. MS. Ed. 57. Earth. + +Hit. 20. 98. 152. it. hytt. Northumb. Book, p. 440. _Hit_, Gloss. +Wiclif. in Marg. A.S. [Anglo-Saxon: hit]. + +Hoot. 21. alibi. hot. + +Hares. 23. + +Hoggepot. 31. v. ad loc. + +Hochee. 34. hachè, Fr. but there is nothing to intimate cutting them +to pieces. + +Hersyve. MS. Ed. II. 2. Hair-sieve. _her_ is _hair_ in Chaucer. + +Helde. 50. 154. throw, cast, put. v. 189. _Heelde_, poured, shed. +Wiclif. and Lye in Junii Etym. v. Held. + +Holde. 189. make, keep. MS. Ed. II. 32, 33. + +Hawtheen. 57. Hawthorn. Junius, v. Haw. + +Hatte. 59. bubling, wallop. quasi _the hot_, as in Chaucer. from +A.Sax. [Anglo-Saxon: hatt]. + +Hong. 67. hing, or hang. Chaucer. MS. Ed. 48. + +Honde. 76. hand. Chaucer. So in Derbyshire now. + +Heps. 84. Fruit of the Canker-rose. So now in Derbyshire, and v. +Junius, voce _Hippes_. + +Hake. 94. 186. a Fish. v. ad loc. + +Hilde. 109. to skin, from to hull, to scale a fish, 119. vide 117. +119. compared with MS. Ed. II. 13. + +Herons. 146. MS. Ed. 3. Holme, III. p. 77, 78. but little used now. +Heronsew. Lel. Coll. IV. p. 226. _Heronshawe_. VI. p. I. Heronsews. +Chaucer. The Poulterer was to have in his shop _Ardeas sive airones_, +according to Mr. Topham's MS. written about 1250. And _Heronns_ +appear at E. of Devon's Feast. + +Holke. 173. qu. hollow. + +Hertrowee. 176. a dish. _Hert_ is _the Hart_ in Chaucer, A.S. +[Anglo-Saxon: heort]. + +Hi. MS. Ed. 27. they. + +Hevyd. MS. Ed. 21. v. ad loc. + +Hom. MS. Ed. 56. Home. + + +I. + +I. 2. for e. Proem. So _ith_ for _eth_. Ibid. + +in. 30. et sæpius. in. _inne_, 37. alibi. + +Jushell. 43. a dish. v. ad loc. + +Is. plur. for es. 52. 73. Proem. Nomblys. MS. Ed. 12. Nombles. v. +Pees. Rosys, 177, Roses. + +I. for y. v. y. + +Iowtes. v. Eowtes. + +Irne. 107. _Iren_, Chaucer. and the Saxon. Iron. + +Juys. 118. 131. _Jus_, MS. Ed. II. 17. the Fr. word, _Ieuse_, +Chaucer. + + +K. + +Kerve. 8. cut. _kerf_, 65. MS Ed. 29. v. carvon, and Chaucer, voc. +Carfe, karft, kerve, kerft. + +Kydde. 21. Flesh of a Kid. Kedys. MS. Ed. 13. Kids. + +Keel. 29. 167. 188. MS. Ed. 1. Gl. to Chaucer and Wiclif, to cool. + +Kyt. 118. alibi. MS. Ed. 19. _ket_, Ibid. II. 15. to cut. _kyted_, +cut. Lel. Coll. IV. p. 298. Chaucer, v. _Kitt_. + +Keintlick. v. queintlick. + +Kyrnels. 189. a species of battlements, from _kernellare_; for which +see Spelman, Du Fresne, and Chaucer. + +Kever. MS. Ed. 2. cover. + +Kaste, kest. MS. Ed. 6. 10. cast. v. ad loc. + +Kow. MS. Ed. 38. Cow. + + +L. + +L. for ll. MS. Ed. sæpe. + +Lat. 9. 14. alibi. MS. Ed. 1, 2. Let. Chaucer. Belg. _laten. latyn_. +MS. Ed, II. 5. _let_. + +Lire, and Lyre. 3. 14. 45. MS. Ed. sæpe. the fleshy part of Meat. A.S. +[Anglo-Sxon: lire]. See Lyre in Junii Etymol. Also a mixture, as _Dough of +Bread and raw Eggs_, 15. hence 'drawe a Lyre of Brede, Blode, Vyneg, +and Broth,' 25. So Lyour and Layour. II. 31. all from _lye_, which +see. Lay seems to mean _mix_, 31. as _layour_ is mixture, 94. + +Lye it up. 15. to mix; as _alye_, which see. + +Leke. in sing. 10. 76. Leeks. + +Langdebef. 6. an herb. v. ad loc. _Longdobeefe_ Northumberland Book. +p. 384. Bugloss. + +Lytel. 19. passim. _Litul_ and _litull_, 104. 152. 'a litel of +Vynegar,' 118. of Lard, 152. + +Loseyns, Losyns. 24. 92. on fish-day, 128. a Lozenge is interpreted +by Cotgrave, 'a little square Cake of preserved herbs, flowers, &c.' +but that seems to have no concern here. _Lozengs_. Lel. Coll. IV. p. +227. + +Lyche. 152. like. _lichi_. Wiclif. _lich_. Chaucer. _ylich_. Idem. + +Lombe. 62. Lamb. hence Wiclif, _Lomberen_, Lambs. Chaucer, and Germ. + +Leche Lumbard. 65. from the country doubtless, as the mustard, No. +100. See also Lel. Coll. VI. p. 6. 26. _Leches_. MS. Ed. 15. are +Cakes, or pieces. Rand. Holme makes _Leach_, p. 83. to be 'a kind of +Jelly made of Cream, Ising-glass, Sugar, and Almonds, &c.' The +_Lessches_ are fried, 158. v. yleeshyd. _Leyse Damask_. Lel. Coll. IV. +p. 226. _Leche baked_. VI. p. 5. _Partriche Leiche_. Ibid. _Leche +Damaske_. Ibid. See also, p. 10. _Leche Florentine_, p. 17. _Leche +Comfort_. Ibid. _Leche Gramor_. Ibid. Leche Cypres, p. 26. which in +Godwin de Præsul. p. 697. is _Sipers_, malè. + +Lete Lardes. 68. v. ad loc. + +Lave. 76. wash. + +Leyne. 82. a Layer. + +Lewe water. 98. Lews water, MS. Ed. II. 10. warm; see Gloss. to +Wiclif. and Junius. v. Lukewarm. + +Lumbard Mustard. 100. from the country. v. Leche. how made, No. 145. + +Lef. MS. Ed. 56. leave. _Lefe_, Chaucer. + +Lite. 104. a few, _alite_, as they speak in the North. Chaucer, v. +Lite, and Lyte, and Mr. Lye in his Junius. + +Laumpreys. 126. Lampreys, an Eel-like Sea Fish. Pennant, Brit. Zool. +III. p. 68. + +Laumprons. 127. the _Pride_. Pennant, Ibid. p. 61. See Lel. Coll. VI. +p. 6. 17. bis 23. Mr. Topham's MS. has _Murenulas sive Lampridulas_. + +Looches, Loches. 130. 133. the fish. + +Lardes of Swyne. 146. i.e. of Bacon. hence _lardid_, 147. and +_Lardons_. MS. Ed. 3. 43. from the Fr. which Cotgrave explains +_Slices of Lard_, i.e. Bacon. vide ad 68. + +Lorere tre. MS. Ed. 55. Laurel tree. Chaucer. + +Lyuours. 152. Livers. A.S. [Anglo-Saxon: lyper]. + +Led. MS. Ed. 56. carry. _lide_, Chaucer. + +Lenton. 158. Lent. + +Lynger. 159. longer. Chaucer has _longer_ and _lengir_. v. Lange. + +Lopuster, Lopister. MS. Ed. II. 7. 16. v. Junii Etymolog. + +Lust. as, hym lust. Proem, he likes. Chaucer, v. Lest. + +Lewys. MS. Ed. 41. Leaves. Lefe, Chaucer. v. Lef. + +Lie. Liquor. Chaucer. MS. Ed. 48. + +Ley. MS. Ed. 6. lay. + +Lese, les. MS. Ed, 14. II. 7, 8. pick. To _lease_, in Kent, is to +glean. + + + +M. + +Make. 7. MS. Ed. 12. 43. II. 12. to dress. _make forth_, 102. to do. +MS. Ed. II. 35. + +Monchelet. 16. a dish. + +Mylk, Melk. MS. II. 30. Milk of Almonds, 1. 10. 13. alibi. + +Moton. 16. MS. Ed. 1. Mutton, See Lel. Coll. IV. p. 226. Flemish. +_Motoen_. + +Mawmenee. 20. 193. a dish. v. ad loc. how made, 194. _Mamane_. Lel. +Coll. IV. p. 227. Mamonie. VI. p. 17. 22. royal, 29. Manmene, MS. Ed. +29, 30. _Mamenge_. E. of Devon's Feast. + +Morterelys. v. Mortrews. + +Medle. 20. 50. alibi. to mix. Wiclif. Chaucer. + +Messe. to messe the dysshes, 22. messe forth, 24. + +Morre. 38. MS. Ed. 37. II. 26. a dish. v. ad loc. + +Mortrews. 45. _Mortrews blank_, 46. of fish, 125. _Morterelys_, MS. +Ed. 5. where the recipe is much the same. 'meat made of boiled hens, +crummed bread, yolk of eggs, and safron, all boiled together,' Speght +ad Chaucer. So called, says Skinner, who Writes it _mortress_, +because the ingredients are all pounded together in a mortar. + +Moscels. 47. Morsels. Chaucer has _Morcills_. Moscels is not amiss, +as _Mossil_ in Chaucer is the muzle or mouth. + +Mete. 67. A.S. and Chaucer. Meat. _Meetis_, Proem. Meats. It means +also _properly_, MS. Ed. II. 21. Chaucer. + +Myng. 68. MS. Ed. 30. _ming_, 76. meng, 127. 158. MS. Ed. 32. Chaucer. +to mix. So _mung_, 192. is to stir. Wiclif. v. Mengyng. A.S. +[Anglo-Saxon: mengan]. + +Morow. at Morow. 72. in the Morning. MS. Ed. 33. a Morrow, Chaucer. +on the Morow. Lei. Coll. IV. p. 234. + +Makke. 74. a dish. + +Meel, Mele. 86. 97. Meal. _Melis_, Meals. Chaucer. Belg. _Meel_. + +Macrows. 62. Maccharone. vide ad locum. + +Makerel. 106. + +Muskles, Muskels. 122. Muscles. A.S. [Anglo-Saxon: murcule]. + +Malard, Maulard. 141. meaning, I presume, both sexes, as ducks are +not otherwise noticed. Holme, III. p. 77. and Mr. Topham's MS. + +Mylates, whyte. 153. a dish of pork, 155. + +Myddell. 170. midle. _myddes_. 175. the same. + +Mawe. 176. Stomach of a Swine. Chaucer. Junii Etym. + +Moold. 177. Mould. + +Maziozame. 191. Marjoram. See the various orthographies in Junius, v. +Majoram. + +Male Marrow. 195. qu. + +Moyle. v. Ris. v. Fronchemoyle. + +Mulberries. 99. 132. v. Morree. + +Myce, myse. MS. Ed. 8. 15. mince, myed. II. 19. minced, ymyed, 35. +for ymyced. myney, II. 3. myneyd, II. 1. + +Mo. MS. Ed. 38. more. Chaucer. + +Maner. _of_ omitted. MS. Ed. 45. 47, 48. II. 2. 28. + +Mad, ymad. MS. Ed. II. 9. made. + +Mychil. MS. Ed. 48, much. Chaucer, v. moche. Junius v. mickel. + +Myntys. MS. Ed. II. 15. Mint. _Myntys_, Brit. + + +N. + +A Nost, I. crasis of _an Oste_, or Kiln; frequent in Kent, where +_Hop-oste_ is the kiln for drying hops. 'Oost or East: the same that +kiln or kill, Somersetshire, and elsewhere in the west,' Ray. So +_Brykhost_ is a Brick-kiln in Old Parish-Book of _Wye_ in Kent, 34 H. +VIII. 'We call _est_ or _oft_ the place in the house, where the smoke +ariseth; and in some manors _austrum_ or _ostrum_ is that, where a +fixed chimney or flew anciently hath been,' Ley, in Hearne's Cur. +Disc. p. 27. _Mannors_ here means, I suppose manor-houses, as is +common in the north. Hence _Haister_, for which see Northumb. Book, p. +415. 417. and Chaucer, v. Estris. + +Noumbles. 11. 13. Entrails of any beast, but confined now to those +of a deer. I suspect a crasis in the case, quasi _an Umble_, singular +for what is plural now, from Lat. _Umbilicus_. We at this day both +say and write _Umbles_. _Nombles_, MS. Ed. 12. where it is _Nomblys +of the venyson_, as if there were other Nomblys beside. The Fr. write +Nombles. + +Non. 68. no. Chaucer. A.S. [Anglo-Saxon: nan]. + +Nyme. 114. take, _recipe_. Sax. niman. Chaucer. used in MS. Ed. +throughout. See Junius. v. Nim. + +Notys. 144. Wallenotes, 157. So _Not_, MS. Ed. II. 30. Chaucer. Belg. +Note. + +Nysebek. 173. a dish. quasi, nice for the _Bec_, or Mouth. + +Nazt, nozt. MS. Ed. 37. not. + + +O. + +Oynons. 2. 4. 7. Fr. Oignons. Onions. + +Orage. 6. Orache. + +Other, oother. 13, 14. 54. 63. MS Ed. sæpe. Chaucer. Wiclif. A.S. +[Anglo-Saxon: oþer]. or. + +On, oon. 14. 20. alibi. in. as in the Saxon. _One_ MS. +Ed 58. II. 21. Chaucer. + +Obleys. 24. a kind of Wafer, v. ad loc. + +Onys. MS. Ed. 37. once, _ones_, Chaucer, v. _Atones_, and _ones_. + +Onoward, onaward. 24. 29. 107. onward, upon it. + +Of. omitted, as powder Gynger, powder Gylofre, powder Galyngale. +abounds, v. Lytel. + +Oot. 26. alibi. Oat. Otyn. MS. Ed. II. Oaten. + +Opyn. MS. Ed. 28. open. + +Offall. 143. _Exta_, Giblets. + +Oystryn. MS. Ed. II. 14. Oysters. + +Of. Proem. by. + +Ochepot. v. Hochepot. + +Ovene. i. Oven. A.S. [Anglo-Saxon: oren]. Belg. Oven. _0vyn_, MS. Ed. II. 16. + +Olyve, de Olyve, Olyf, Dolyf, MS. Ed. Olive. + +Owyn. MS. Ed. 22. own. + + +P. + +Plurals increase a syllable, Almandys, Yolkys, Cranys, Pecokys, &c. +So now in Kent in words ending in _st_. This is Saxon, and so Chaucer. + +Plurals in _n_, Pisyn, Hennyn, Appelyn, Oystrin. + +Powdon douce. 4. Pref. + +Powdon fort. 10, ii. v. Pref. + +Pasturnakes. 5. seems to mean _Parsnips_ or Carrots, from _Pastinaca_. +_Pasternak of Rasens_, 100. of Apples, 149. means Pastes, or Paties. + +Persel. 6. 29. alibi. _Persele_ MS. Ed. II. 15. Fr. _Persil_. Parsley. +Parcyle. MS. Ed. 32. + +Pyke, pike. 18. 76. pick. Chaucer, v. Pik. + +Pluk. 76. pluck, pull. A.S. [Anglo-Saxon: pluccian]. + +Pellydore. 19. v. ad loc. + +Peletour. 104. v. ad 19. + +Paast. MS. Ed. II. 29. Paste. + +Potell. 20. Pottle. + +Pyncs. 20. alibi, v. Pref. + +Pecys. 21. alibi. _Pece_, 190. _Pecis_, MS. Ed. 12. Chaucer. Pieces, +Piece, i. + +Peper. 21. 132. MS. Ed. i6. has _Pepyr_. Pip. 140. 143. MS. Ed. 9. +_Pepper_. A.S. [Anglo-Saxon: peopor] and [Anglo-Saxon: pipor]. + +Papdele. 24. a kind of sauce. probably from _Papp_, a kind of +_Panada_. + +Pise, Pisyn, MS. Ed. 2. Pease. + +Peers. 130. 138. _Pers_, 167. Perys, MS. Ed. II. 23. Pears. Pery, a +Pear tree, Chaucer. + +Possynet. 30. 160. a Posnet. + +Partruches. 35. 147. _Partyches_, Contents. Partridges. _Perteryche_, +E. of Devon's Feast. + +Panne. 39. 50. a Pan. A.S. [Anglo-Saxon: Panna]. + +Payndemayn. 60. 139. where it is _pared_. Flour. 41. 162. 49, white +Bread. Chaucer. + +Par. MS. Ed. 19. pare. + +Peions. 18. 154. Pigeons. If you take _i_ for _j_, it answers to +modern pronunciation, and in E. of Devon's Feast it is written +Pejonns, and Pyjonns. + +Pynnonade. 51. from the Pynes of which it is made. v. Pynes. _Pynade_ +or _Pivade_. MS. Ed. II. 32. + +Pryk. 53. prick. Pettels. 56. Legs. We now say _the Pestels of a +lark_. of veneson, Lel. Collect. IV. p. 5. Qu. a corruption of +_Pedestals_. + +Payn foindew. 59. _fondew_, Contents, v. ad loc. + +Peskodde. 65. Hull or Pod of Pease, used still in the North. v. +Coddis in Wiclif, and Coddes in Junii Etymolog. + +Payn Ragoun. 67. a dish. qu. + +Payn puff, or puf. 196. _Payne puffe_. E. of Devon's Feast. + +Pownas. 68. a colour. qu. v. Preface. + +Porpays, Porpeys. 69. 108. salted, 116. roasted, 78. _Porpus_ or +Porpoise. _Porpecia_, Spelm. Gl. v. Geaspecia, which he corrects +_Seaspecia_. It is surprising he did not see it must be _Graspecia_ +or _Craspiscis_, i.e. _Gros_ or _Crassus Piscis_, any large fish; a +common term in charters, which allow to religious houses or others +the produce of the sea on their coasts. See Du Cange in vocibus. We +do not use the Porpoise now, but both these and Seals occur in Archb. +Nevill's Feast. See Rabelais, IV. c. 60. and I conceive that the +_Balænæ_ in Mr. Topham's MS. means the Porpus. + +Perrey. 70. v. ad loc. + +Pesoun. 70, 71. _ Pise, Pisyn.,_ MS. Ed. 2. Pease. Brit. _Pysen._ + +Partye. 71. _a partye,_ i.e. some. MS. Ed. 2. Chaucer. + +Porrectes. 76. an herb. v. ad loc. + +Purslarye. 76. Purslain. + +Pochee. 90. a dish of poached Eggs, v. Junius, voce _Poach._ + +Powche. 94. Crop or Stomach of a fish. _Paunches,_ 114, 115. + +Pyke. ici. the fish. v. ad loc. + +Plays. 101. 105. 112. Plaise; the fish. _Places,_ Lel. Coll. VI. p.6. + +Pelettes. 11. Balls. Pellets. Pelotys. MS. Ed. 16. + +Paunch. v. Powche. + +Penne. 116. a Feather, or Pin. MS. Ed. 28. Wiclif. v. Pennes. + +Pekok. 147. Peacock. _Pekokys,_ MS. Ed. 4. where same direction +occurs. Pekok. Lel. Coll. IV. p. 227. + +presse. 150. to press. Chaucer. + +Pyner. 155. qu. v. Pref. + +Prunes. 164. Junius in v. _Prunes and Damysyns._. 167. _Prunes +Damysyns_. 156. 158. _Primes,_ 169. should be corrected _Prunes._ +Prunys, MS. Ed. II. 17. _Prognes._ Lel. Coll. VI. p. 17. _ Prune +Orendge,_ an Orange Plumb, p. 23. _Prones,_ Northumb. Book, p.19. +plant it with Prunes, 167. stick it, Lel. Coll. VI. p.5. 16 22. As +the trade with Damascus is mentioned in the Preface, we need not +wonder at finding the Plumbs here. + +Primes, v. Prunes. + +Prews of gode past. 176. qu. + +Potews. 177. a dish named from the pots used. + +Pety peruant. 195. _Petypanel, a marchpayne._ Lel. Coll. VI. p.6. + +Parade. hole parade. 195. qu. + +Plater. MS. Ed. II. 9. Platter. + +Puff. v. Payn. + +Phitik. Proem. Physick. + +Poumegarnet. 84. Poungarnetts, MS. Ed. 39. Powmis gernatys. Ibid. 27. +Pomgranates, per metathesin. + +Penche. MS. Ed. 36. + +Partyns. MS. Ed. 38. Parts. + +Pommedorry. MS. Ed. 42. Poundorroge, 58. _Pomes endoryd_. E. of +Devon's Feast. + +Pommys morles. MS. Ed. II. 3. + +Porreyne. MS. Ed. II. 17. Porrey Chapeleyn, 29. + + +Q. + +Quare. 5. It seems to mean to quarter, or to square, to cut to pieces +however, and may be the same as to _dyce_. 10. 60. Dice at this time +were very small: a large parcel of them were found under the floor of +the hall of one of the Temples, about 1764, and were so minute as to +have dropt at times through the chinks or joints of the boards. There +were near 100 pair of ivory, scarce more than two thirds as large as +our modern ones. The hall was built in the reign of Elizabeth. To +_quare_ is from the Fr. quarrer; and _quayre_ or _quaire_, subst. in +Chaucer, Skelton, p. 91. 103. is a book or pamphlet, from the paper +being in the quarto form. See Annal. Dunstap. p. 215, Ames, Typ. +Antiq. p. 3. 9. Hence our quire of paper. The later French wrote +_cahier_, _cayer_, for I presume this may be the same word. Hence, +_kerve hem to dyce_, into small squares, 12. _Dysis_, MS. Ed. 15. + +Quybibes. 64. Quibibz. MS. Ed. 54. alibi. Cubebs. + +Quentlich. 162. keyntlich, 189. nicely, curiously. Chaucer. v. +_Queintlie_. + +Quayle. 162. perhaps, cool. it seems to mean fail or miscarry. Lel. +Coll. VI. p. II. sink or be dejected, p. 41. See Junius, v. Quail. + +Queynchehe. 173. f. queynch. but qu. + + +R. + +R. and its vowel are often transposed. v. Bryddes, brennyng, Crudds, +Poumegarnet, &c. + +Rapes. 5. Turneps. Lat. _Rapa_, or _Rapum_. vide Junium in voce. + +Ryse. 9. 194. Rys, 36. alibi. MS. Ed. 14. Ryys, 192. the Flower, 37. +Rice. Fr. Ris. Belg. Riis. + +Roo. 14. Roe, the animal. + +Rede. 21. alibi, red. A.S. [Anglo-Saxon: read]. + +Roost. 30. alibi, rowsted, 175. substantive, 53. to rost. Belg. +roosten. + +Rether. Ms. Ed. 43. a beast of the horned kind. + +Ramme. 33. to squeeze. but qu. + +Rennyns. 65. perhaps, _rennyng_, i. e. thin, from _renne_, to run. +Leland Itin. I. p. 5, 6. alibi. Skelton, p. 96. 143. alibi. indeed +most of our old authors. Lel. Coll. IV. p. 287, 288. Chaucer. + +Ruayn. v. Chese. + +Rape. 83. a dish with no turneps in it. Quære if same as _Rapil_, +Holme III. p. 78. Rapy, MS. Ed. 49. + +Resmolle. 96. a dish. v. ad loc. + +Ryal. 99. _ryallest_. Proem. royal. Lel. Coll. IV. p. 250. 254. VI. p. +5. bis. 22. Chaucer. v. Rial. + +Rote. 100. Root. _Rotys_, MS. Ed. 32. Chaucer. Junius, v. Root. + +Roo Broth. MS. Ed. 53. + + +Roche. 103. the fish. Lel. Coll. VI. p. 6. + +Rygh. 105. a fish. perhaps the Ruffe. + +Rawnes. 125. Roes of fish. _Lye_ in Junius. v. Roan. + +Rest. MS. Ed. rustied, of meat. Restyn, restyng. No. 57. Rustiness. +Junius. v. Restie. + +Rasyols. 152. a dish. _Ransoles_. Holme III. p. 84. + +Reyn. Ms. Ed. 57. Rain. Chaucer. + +Rysshews. 182. name of a dish. qu. + +Rew de Rumsey. MS. Ed. 44. + +Ryne hem on a Spyt. 187. run them on a spit. + +Rosty. MS. Ed. 44. rost. + +Rounde. 196. round. French. + +Rosee. 52. a dish. v. ad loc. + +Resenns. 100. Raysons, 114. Raisins. used of Currants, 14. v. ad loc. +_Reysons_, _Reysins_. MS. Ed. II. 23. 42. _Rassens_ Pottage, is in +the second course at archp. Nevill's Feast. + + +S. + +Spine. v. Spynee. + +Sue forth. 3. et passim. serue. 6. 21. From this short way of writing, +and perhaps speaking, we have our _Sewers_, officers of note, and +_sewingeis_, serving, Lel. Coll. IV. p. 291. unless mis-written or +mis-printed for _shewinge_. + +Slype. II. slip or take off the outer coat. A.S. [Anglo-Saxon: +slipan]. + +Skyrwates. 5. 149. Skirrits or Skirwicks. + +Savory. 6. Sauuay. 30. 63. Sawey. 172. + +Self. 13. same, made of itself, as self-broth, 22. the owne broth, +122. MS. Ed. 5. 7. Chaucer. + +Seth. passim. MS. Ed. I, 2. Chaucer, to seeth. A.S. [Anglo-Saxon: +seothan]. Seyt. MS. Ed. I. to strain. 25. 27. + +Smite and smyte. 16. 21. 62. cut, hack. A.S. [Anglo-Saxon: smitan]. + +Sode. v. Ysode. + +Storchion. MS. Ed. II. 12. v. Fitz-Stephen. p. 34. + +Sum. 20. sumdell, 51. somdel, 171. some, a little, some part. Chaucer +has _sum_, and _somdele_. A.S. [Anglo-Saxon: sum]. + +Saunders. 20. used for colouring. MS. Ed. 34. v. Northumb. Book, p. +415. Sandall wood. The translators of that very modern book the +Arabian Nights Entertainments, frequently have _Sanders_ and Sandal +wood, as a commodity of the East. + +Swyne. 146. alibi. Pork or Bacon. MS. Ed. 3. Bacon, on the contrary, +is sometimes used for the animal. Old Plays, II. p. 248. Gloss. ad X +Script. in v. + +See. MS. Ed. 56. Sea. Chaucer. + +Sawge. 29. _Sauge_, 160. MS. Ed. 53. Sage. _Pigge en Sage_. E. of +Devon's Feast. + +Shul. 146. schul. MS. Ed. 4. should, as No. 147. schulle, schullyn. +MS. Ed. 3. 7. + +Sawse Madame. 30. qu. Sauce. + +Sandale. MS. Ed. 34. + +Sawse Sarzyne. 84. v. ad loc. + +Serpell. 140. wild Thyme. _Serpyllum_. + +Sawse blancke. 136. + +Sawse noyre. 137. 141. + +Sawse verde. 140. + +Sow. 30. to sew, _suere_. also 175. A.S. [Anglo-Saxon: siwian]. + +Stoppe. 34. 48. to stuff. + +Swyng. 39. 43. alibi. MS. Ed. 20. 25. alibi. to shake, mix. A.S. +[Anglo-Saxon: swengan]. + +Sewe. 20. 29. 40. Sowe. 30. 33. alibi. MS. Ed. 38. Chaucer. Liquor, +Broth, Sous. Wiclif. A.S. [Anglo-Saxon: seaþ]. v. Lye in 2d alphabet. + +Schyms. MS. Ed. 38. Pieces. + +Stondyng. 45, 46. 7. stiff, thick. + +Smale. 53. alibi. small. Lel. Coll. IV. p. 194. + +Spynee. 57. v. ad loc. + +Straw. 58. strew. A.S. [Anglo-Saxon: streawian]. + +Sklyse. 59. a Slice, or flat Stick for beating any thing. Junius. v. +Sclise. + +Siryppe. 64. v. ad loc. + +Styne. 66. perhaps to close. v. ystyned. A.S. [Anglo-Saxon: tynan]. + +Stere. 67. 145. to stir. Chaucer. A.S. [Anglo-Saxon: styrian]. + +Sithen. 68. ssithen, 192. then. Chaucer. v. seth and sithe. A.S. +[Anglo-Saxon: siððan]. sithtyn, sethe, seth, syth. MS. Ed. _then_. + +Salat. 76 a Sallad. Saladis, Sallads. Chaucer. Junius, v. Salad. + +Slete Soppes. 80. slit. A.S. [Anglo-Saxon: slitan]. + +Spryng. 85. to sprinkle. Wiclif. v. sprenge. A.S. [Anglo-Saxon: +sprengan]. + +Samoun. 98. Salmon. So Lel. Coll. VI. p. 16, 17. Fr. _Saumon_. + +Stepid. 109, 110. steeped, _Frisiis_, stippen. + +Sex. 113. 176. Six. A.S. + +Sool. 119. _Solys_, 133. Soale, the fish. + +Schyl oysters. 121. to shell them. A.S. [Anglo-Saxon: scyll], a +shell. + +Sle. 126. to kill. _Scle_, Chaucer, and _slea_. A.S. [Anglo-Saxon: +slean]. + +Sobre Sawse. 130. + +Sowpes. 82. 129. Sops. A.S. [Anglo-Saxon: sop]. dorry. MS. Ed. II. 6. + +Spell. 140. qu. + +Stary. MS. Ed. 32. stir. + +Swannes. 143. Pye, 79. Cygnets. Lel. Coll. VI. p. 5. + +Sonne. MS. Ed. 56. Sun. Chaucer. + +Sarse, and _a Sarse_. 145. a Sieve or Searse. + +Souple. 152. supple. _sople_, Chaucer; also _souple_. Fr. + +Stewes. 157. 170. Liquor. to stue, 186. a term well known at this day. + +Sars. 158. 164. Error perhaps for _Fars_. 167. 169. 172. + +Sawcyster. 160. perhaps, a Saussage. from Fr. _Saucisse_. + +Soler. MS. Ed. 56. a solar or upper floor. Chaucer. + +Sawgeat. 161. v. ad loc. + +Skymour. 162. a Skimmer. + +Salwar. 167. v. Calwar. + +Sarcyness. MS. Ed. 54. v. Sawse. + + +Syve, Seve. MS. Ed. II. 17, 18. a Sieve, v. Hersyve. + +Southrenwode. 172. Southernwood. + +Sowre. 173. sour. _souir_, Chaucer. + +Stale. 177. Stalk. Handle. used now in the North, and elsewhere; as a +fork-stale; quære a crasis for a fork's tail. Hence, Shaft of an +Arrow. Lel. Coll. VI. p. 13. Chaucer. A.S. [Anglo-Saxon: stele], or +[Anglo-Saxon: stela]. + +Spot. MS. Ed. 57. Sprinkle. + +Sachus. 178. a dish. v. ad loc. + +Sachellis. 178. Bags. Satchells. + +Spynoches. 180. Spinages. Fr. Espinars in plural. but we use it in +the singular. Ital. Spinacchia. + +Sit. 192. adhere, and thereby to burn to it. It obtains this sense +now in the North, where, after the potage has acquired a most +disagreeable taste by it, it is said to be _pot-sitten_, which in +Kent and elsewhere is expressed by being _burnt-to_. + +Sotiltees. Proem. Suttlety. Lel. Coll. VI. p. 5. seq. See No. 189. +There was no grand entertainment without these. Lel. Coll. IV. p. 226, +227. VI. 21. seq. made of sugar and wax. p. 31. and when they were +served, or brought in, _at first_, they seem to have been called +_warners_, Lel. Coll. VI. p. 21. 23. VI. p. 226, 227. as giving +_warning_ of the approach of dinner. See Notes on Northumb. Book, p. +422, 423. and Mr. Pennant's Brit. Zool. p. 496. There are three +_sotiltes_ at the E. of Devon's Feast, a stag, a man, a tree. Quere +if now succeeded by figures of birds, &c. made in lard, and jelly, or +in sugar, to decorate cakes. + +Sewyng. Proem. following. Leland Coll. IV. p. 293. Chaucer. Fr. + +_Suivre_. + +Spete. MS. Ed. 28. Spit. made of hazel, 58. as Virg. Georg. II. 396. + +States. Proem. Persons. + +Scher. MS. Ed. 25. sheer, cut. Chaucer. v. Shere. + +Schyveris. MS. Ed. 25. II. 27. Shivers. Chaucer. v. Slivere. + +Schaw. MS. Ed. 43. shave. + + +T. + +Thurgh. 3. alibi. thorough. A.S. [Anglo-Saxon: ðurh]. _thorw_. MS. +Ed. II. + +Tansey. 172. Herb, vide Junii Etymol. + +Trape, Traup. 152. alibi. Pan, platter, dish. from Fr. + +To gedre. 14. to gydre, 20. to gyder, 39. to geyder, 53. to gider, 59. +to gyd, 111. to gedre, 145. So variously is the word _together_ here +written. A.S. [Anglo-Saxon: togaðere]. + +Tredure. 15. name of Cawdel. v. ad loc. + +To. 30. 17. MS. Ed. 33. 42. too; and so the Saxon, Hence to to. 17. v. +ad loc. Also, Lel. Coll. IV. p. 181. 206. VI. p. 36. _To_ is _till_, +MS. Ed. 26. 34. _two_. II. 7. v. Unto. + +Thyk. 20. a Verb, to grow thick, as No. 67. thicken taken passively. +Adjective, 29. 52. _thik_, 57. _thykke_, 85. _thike_, Chaucer. + +Teyse. 20. to pull to pieces with the fingers. v. ad loc. et Junius, +voce Tease. Hence teasing for carding wool with teasels, a specics of +thistle or instrument. + +Talbotes. 23. qu. v. ad loc. + +Tat. 30. that. as in Derbysh. _who's tat?_ for, who is that? Belg. +_dat_. + +Thenne. 36. alibi. then. Chaucer. A.S. [Anglo-Saxon: ðanne]. + +Thanne. 36. MS. Ed. 25. then. A.S. [Anglo-Saxon: ðan]. than. MS. Ed. +14. + +Teer. 36. Tear. A.S. [Anglo-Saxon: teran]. + +To fore. 46. alibi. before. Hence our _heretofore_. Wiclif. Chaucer. + +A.S. [Anglo-Saxon: toforan]. + +Thynne. 49. MS. Ed. 15. thin. A.S. [Anglo-Saxon: ðinn]. + +Tarlettes. 50. afterwards _Tartletes_, rectiùs; and so the Contents. +_Tortelletti_. Holme. p. 85. v. Tartee. Godwin, de Præsul. p. 695. +renders _Streblitæ_; et v. Junius, voce Tart. + +Thise. 53. alibi. these. + +Take. 56. taken. Chaucer. + +Thridde. 58. 173. alibi. Third, per metathesin. Chaucer. Thriddendele, +67. Thriddel, 102. 134. _Thredde_, MS. Ed. II. 1. v. Junius, voce +Thirdendeal. + +To done. 68. done. _To_ seems to abound, vide Chaucer. v. _To_. + +Turnesole. 68. colours _pownas_. vide ad loc. + +Ther. 70. 74. they. Chaucer. + +Ton tressis. 76. an herb. I amend it to _Ton cressis_, and explain it +Cresses, being the Saxon [Anglo-Saxon: tunkerse], or [Anglo-Saxons: +tuncærse]. See _Lye_, Dict. Sax. Cresses, so as to mean, _one of the +Cresses_. + +Turbut. 101. + +Tried out. 117. drawn out by roasting. See Junius, v. Try. + +Tweydel. 134. Twey, MS. Ed. 12. Chaucer. _Twy_ for _twice_ runs now +in the North. A.S. [Anglo-Saxon: twa], two. [Anglo-Saxon dæl], pars, +portio. + +Talow. 159. Mutton Sewet. v. Junii Etym. + +Thyes, Thyys. MS. Ed. 29, 30. Thighs. + +Tartee. 164, 165. alibi. Tart. de Bry, 166. de Brymlent, 117. Tartes +of Flesh, 168. of Fish, 170. v. Tarlettes. + +Towh. tough, thick. 173. See Chaucer, v. Tought. A.S. [Anglo-Saxon: +toh]. + +Tharmys. MS. Ed. 16. Rops, Guts. + +There. 170. 177 where. Chaucer. + +Thowche. MS. Ed. 48. touch. + +To. 185. for. Hence, _wherto_ is _wherefore_. Chaucer. + +Towayl. MS. Ed. II. 21. a Towel. + +Thee. 189. thou, as often now in the North. + +Temper. MS. Ed. 1. et sæpe. to mix. + + +U. + +Uppon. 85. alibi. upon. + +Urchon. 176. Urchin, _Erinaceus_. + +Unto. MS. Ed. 2. until. v. _To_. Chaucer. + + +V. + + +Violet. 6. v. ad loc. + +Verjous. 12. 48. veriaws. 154. verious. 15. Verjuice, Fr. Verjus. V. +Junium. + +Veel. 16. alibi. MS. Ed. 18. Veal. + +Vessll. 29. a dish. + +Vyne Grace. 61. a mess or dish. _Grees_ is the wild Swine. Plott, +Hist. of Staff. p. 443. Gloss. to Douglas' Virgil, v. Grisis. and to +Chaucer. v. Grys. Thoroton, p. 258. Blount, Tenures. p. 101. _Gresse_. +Lel. Coll. IV. p. 243. _Gres_. 248. Both pork and wine enter into the +recipe. + +Vyaunde Cypre. 97. from the Isle of Cyprus. + +Vernage. 132. Vernaccia. a sort of Italian white-wine. In Pref. to +_Perlin_, p. xix. mis-written Vervage. See Chaucer. It is a sweet +wine in a MS. of Tho. Astle esq. p. 2. + +Venyson. 135. often eaten with furmenty, E. of Devon's Feast, _in +brothe_. Ibid. + +Verde Sawse. 140. it sounds _Green Sauce_, but there is no sorel; +sharp, sour Sauce. See Junius, v. Verjuice. + +Vervayn. 172. + + +W. + +Wele. 1. 28. old pronunciation of _well_, now vulgarly used in +Derbysh. _wel_, 3. alibi. _wel smale_, 6. very small. v. Lel. Coll. +IV. p. 218. 220. Hearne, in Spelm. Life of Ælfred. p. 96. + +Wyndewe. 1. winnow. This pronunciation is still retained in +Derbyshire, and is not amiss, as the operation is performed by wind. +v. omnino, Junius. v. Winnow. + +Wayshe, waissh, waische. 1. 5. 17. to wash. A.S. [Anglo-Saxon: +wæscan]. + +Whane, whan. 6. 23. 41. when. So Sir Tho. Elliot. v. Britannia. +Percy's Songs, I. 77. MS. Romance of Sir Degare vers. 134. A.S. +[Anglo-Saxon: hwænne]. wan, wanne. MS. Ed. 25. 38. when. + +Wole. Proem. will. _wolt_. 68. wouldst. Chaucer, v. Wol. + +Warly, Warliche. 20. 188. gently, warily. A.S. [Anglo-Saxon: wære], +wary, prudent. Chaucer. v. Ware. Junius, v. Warie. + +Wafrouns. 24. Wafers. Junius, v. Wafer. + +With inne. 30. divisim, for within. So _with oute_, 33. + +Welled. 52. v. ad loc. MS. Ed. 23. + +Wete. 67. 161. wet, now in the North, and see Chaucer. A.S. [Anglo- +Saxon: wæt]. + +Wry. 72. to dry, or cover. Junius, v. Wrie. + +Wyn. MS. Ed. 22. alibi. Wine. v. Wyneger. + +Wryng thurgh a Straynour. 81. 91. thurgh a cloth, 153. almandes with +fair water, 124. wryng out the water. Ibid. wryng parsley up with +eggs, 174. Chaucer, voce wrong, ywrong, and wrang. Junius, v. Wring. + +Womdes, Wombes. 107. quære the former word? perhaps being falsely +written, it was intended to be obliterated, but forgotten, _Wombes_ +however means _bellies_, as MS. Ed. 15. See Junius, voce _Womb_. + +Wyneger. MS. Ed. 50. Vinegar. v. Wyn. + +Wone. 107. _a deal_ or _quantity_. Chaucer. It has a contrary sense +though in Junius, v. Whene. + +Whete. 116. Wete. MS. Ed. 1. II. 30. Wheat. A.S. [Anglo-Saxon: +hwæte]. + +Wastel. 118. white Bread. _yfarced_, 159. of it. MS. Ed. 30. II. 18. +Gloss. ad X Script. v. Simenellus. Chaucer; where we are referred to +Verstegan V. but _Wassel_ is explained there, and not _Wastel_; +however, see Stat. 51 Henry III. Hoveden, p. 738. and Junius' Etymol. + +Wheyze. 150. 171. Whey. A.S. [Anglo-Saxon: hwæz]. Serum Lactis. g +often dissolving into y. v. Junium, in Y. + +Wynde it to balles. 152. make it into balls, turn it. Chaucer. v. +Wende. Junius, v. Winde. + +Wallenotes. 157. Walnuts. See Junius, in voce. + +Wose of Comfrey. 190. v. ad loc. Juice. + +Wex. MS. Ed. 25. Wax. + +Were. MS. Ed. 57. where. + + +Y. + +Y. is an usual prefix to adjectives and participles in our old +authors. It came from the Saxons; hence ymynced, minced; yslyt, slit; +&c. _I_ is often substituted for it. V. Gloss. to Chaucer, and Lye +in Jun. Etym. v. I. It occurs perpetually for _i_, as ymynced, yslyt, +&c. and so in MS. Editoris also. Written z. 7. 18. alibi. used for +_gh_, 72. MS. Ed. 33. Chaucer. v. Z. Hence ynouhz, 22. enough. So MS. +Ed. passim. Quere if _z_ is not meant in MSS for g or _t_ final. +Dotted, [Anglo-Saxon: y(1)], after Saxon manner, in MS. Ed. as in Mr. +Hearne's edition of Robt. of Gloucester. + +Ycorve. 100, 101. cut in pieces. icorvin, 133. Gloss. to Chaucer. v. +_Icorvin_, and _Throtycorve_. + +Zelow. 194. _yolow_. MS. Ed. 30. yellow. A.S. [Anglo-Saxon: zealuwe] +and [Anglo-Saxon: zelew]. + +Yolkes. 18. i. e. of eggs. Junius, v. Yelk. + +Ygrond. v. Gronden. + +Yleesshed. 18. cut it into slices. So, _lesh_ it, 65. 67. _leach_ is +to slice, Holme III. p. 78. or it may mean to _lay in the dish_, 74. +81. or distribute, 85. 117. + +Ynouhz. 22. ynowh, 23. 28. ynowh, 65. ynow. MS. Ed. 32. Enough. +Chaucer has _inough_. + +Yfer. 22. 61. id est _ifere_, together. _Feer_, a Companion. Wiclif, +in _Feer_ and _Scukynge feer_. Chaucer. v. Fere, and Yfere. Junius, v. +Yfere. + +Yfette. Proem. put down, written. + +Yskaldid. 29. scalded. + +Ysode. 29. _isode_, 90. _sodden_, 179. boiled. MS. Ed. II. 11. +Chaucer. all from to seeth. + +Ysope. 30. 63. Ysop. MS. Ed. 53. the herb Hyssop. Chaucer. v. Isope. +Yforced. v. forced. + +Yfasted. 62. qu. + +Zif, zyf. MS. Ed. 37. 39. if. also give, II. 9. 10. + +Ystyned, istyned. 162. 168. to _styne_, 66. seems to mean to close. + +Yteysed. 20. pulled in pieces. v. ad loc. and v. Tease. + +Ypaunced. 62. perhaps pounced, for which see Chaucer. + +Yfonndred. 62. _ifonded_, 97. 101. _yfondyt_, 102. poured, mixed, +dissolved. v. _found_. Fr. fondu. + +Yholes. 37. perhaps, hollow. + +Ypared. 64. pared. + +Ytosted, itosted. 77. 82. toasted. + +Iboiled. 114. boiled. + +Yest. 151. Junius, v. Yeast. + +Igrated. 153. grated. + +Ybake. 157. baked. + +Ymbre. 160. 165. Ember. + +Ypocras. how made, 191. Hippocras. wafers used with it. Lel. Coll. IV. +p. 330. VI. p. 5, 6. 24. 28. 12. and dry toasts, Rabelais IV. c. 59. +_Joly Ypocras_. Lel. Coll. IV. p. 227. VI. p. 23. Bishop Godwin +renders it _Vinum aromaticum_. It was brought both at beginning of +splendid entertainments, if Apicius is to be underslood of it. Lib. I. +c. 1. See Lister, ad loc. and in the middle before the second course; +Lel. Coll. IV. p. 227. and at the end. It was in use at St. John's +Coll. Cambr. 50 years ago, and brought in at Christmas at the close +of dinner, as anciently most usually it was. It took its name from +_Hippocrates' sleeve_, the bag or strainer, through which it was +passed. Skinner, v. Claret; and Chaucer. or as Junius suggests, +because strained _juxta doctrinam Hippocratis_. The Italians call it +_hipocrasso_. It seems not to have differed much from _Piment_, or +Pigment (for which see Chaucer) a rich spiced wine which was sold by +Vintners about 1250. Mr. Topham's MS. Hippocras was both white and +red. Rabelais, IV. c. 59. and I find it used for sauce to lampreys. +Ibid. c. 60. + +There is the process at large for making ypocrasse in a MS. of my +respectable Friend Thomas Astle, esq. p. 2. which we have thought +proper to transcribe, as follows: + +'To make Ypocrasse for lords with gynger, synamon, and graynes sugour, +and turefoll: and for comyn pepull gynger canell, longe peper, and +claryffyed hony. Loke ye have feyre pewter basens to kepe in your +pouders and your ypocrasse to ren ynne. and to vi basens ye muste +have vi renners on a perche as ye may here see. and loke your poudurs +and your gynger be redy and well paryd or hit be beton in to poudr. +Gynger colombyne is the best gynger, mayken and balandyne be not so +good nor holsom.... now thou knowist the propertees of Ypocras. Your +poudurs must be made everyche by themselfe, and leid in a bledder in +store, hange sure your perche with baggs, and that no bagge twoyche +other, but basen twoyche basen. The fyrst bagge of a galon, every on +of the other a potell. Fyrst do in to a basen a galon or ij of +redwyne, then put in your pouders, and do it in to the renners, and +so in to the seconde bagge, then take a pece and assay it. And yef +hit be eny thyng to stronge of gynger alay it withe synamon, and yef +it be strong of synamon alay it withe sugour cute. And thus schall ye +make perfyte Ypocras. And loke your bagges be of boltell clothe, and +the mouthes opyn, and let it ren in v or vi bagges on a perche, and +under every bagge a clene basen. The draftes of the spies is good for +sewies. Put your Ypocrase in to a stanche wessell, and bynde opon the +mouthe a bleddur strongly, then serve forthe waffers and Ypocrasse.' + + + + +ADDENDA. + +[ The addenda have been placed above within the text where appropriate, +labeled "Addenda:". ] + + + + +ADVERTISEMENT. + +Since the foregoing sheets were printed off, the following very curious +Rolls have happily fallen into the Editor's hand, by the favour of John +Charles Brooke, Esq. Somerset Herald. They are extracted from a MS. +belonging to the family of Nevile of Chevet, near Wakefield, com. Ebor. and +thence copied, under the direction of the Rev. Richard Kay, D.D. Prebendary +of Durham. + +These Rolls are so intimately connected with our subject, as exhibiting the +dishes of which our Roll of _Cury_ teaches dressing and preparation, that +they must necessarily be deemed a proper appendix to it. They are moreover +amusing, if not useful, in another respect; _viz_. as exhibiting the +gradual prices of provisions, from the dates of our more ancient lists, and +the time when these Rolls were composed, in the reign of Henry VIII. For +the further illustration of this subject, and extract from the old +Account-Book of _Luton_, 19 _Hen_. VIII is super-added; where the prices of +things in the South, at the same period, may be seen. And whoever pleases +to go further into this matter of _prices_, may compare them with the +particulars and expence of a dinner at Stationer's-Hall, A.D. 1556. which +appeared in the St. James's Chronicle of April 22, 1780. + +We cannot help thinking that, upon all accounts, the additions here +presented to our friends must needs prove exceedingly acceptable to them. + + + + +ROLLS of PROVISIONS, + +With their PRICES, DISHES, &c. + +Temp. H. VIII. + +THE marriage of my son-in-law Gervas[1] Clifton and my daughter Mary +Nevile, the 17th day of January, in the 21st year of the reigne of our +Soveraigne Lord King Henry the VIIIth. + + L s d +First, for the apparell of the said Gervys Clifton and +Mary Nevill, 21 yards of Russet Damask, every yard 8s[2], 7 14 8 + +Item, 6 yards of White Damask, every yard 8s. 48 0 +Item, 12 yards of Tawney Camlet, every yard 2s. 8d[3]. 49 4 +Item, 6 yards of Tawney Velvet, every yard 14s. 4 4 0 +Item, 2 rolls of Buckrom, 0 6 0 +Item, 3 Black Velvet Bonnits for women, every bonnit 17s. 51 0 +Item, a Fronslet[4] of Blue Velvet, 0 7 6 +Item, an ounce of Damask Gold[5], 0 4 0 +Item, 4 Laynes[6] of Frontlets, 0 2 8 +Item, an Eyye[7] of Pearl, 24 0 +Item, 3 pair of Gloves, 0 2 10 +Item, 3 yards of Kersey; 2 black, 1 white, 0 7 0 +Item, Lining for the same, 0 2 0 +Item, 3 Boxes to carry bonnits in, 0 1 0 +Item, 3 Pasts[8], 0 0 9 +Item, a Furr of White Lusants[9], 40 0 +Item, 12 Whit Heares[10], 12 0 +Item, 20 Black Conies, 10 0 +Item, A pair of Myllen[11] Sleves of white sattin, 0 8 0 +Item, 30 White Lamb Skins, 0 4 0 +Item, 6 yards of White Cotton, 0 3 0 +Item, 2 yards and 1/2 black sattin, 0 14 9 +Item, 2 Girdles, 0 5 4 +Item, 2 ells of White Ribon, for tippets, 0 1 1 +Item, an ell of Blue Sattin, 0 6 8 +Item, a Wedding Ring of Gold, 0 12 4 +Item, a Millen Bonnit, dressed with Agletts, 0 11 0 +Item, a yard of right White Sattin, 0 12 0 +Item, a yard of White Sattin of Bridge[12], 0 2 4 + +The Expence of the Dinner, at the marriage of said Gervys Clifton and Mary +Nevile. Imprimis, +Three Hogsheads of Wine, 1 white, 1 red, 1 claret 5 5 0 +Item, 2 Oxen, 3 0 0 +Item, 2 Brawns[13], 1 0 0 +Item, 2 Swans[14], every Swan 2 s, 0 12 0 +Item, 9 Cranes[15], every Crane 3 s. 4d. 1 10 0 +Item, 16 Heron sews[16], every one 12 d. 0 16 0 +Item, 10 Bitterns, each 14d. 0 11 8 +Item, 60 couple of Conies, every couple 5d, 25 0 +Item, as much Wild-fowl, and the charge of the same, as cost 3 6 8 +Item, 16 Capons of Grease[17], 0 16 0 +Item, 30 other Capons, 0 15 0 +Item, 10 Pigs, every one 5d. 0 4 2 +Item, 6 Calves, 0 16 0 +Item, 1 other Calf, 0 3 0 +Item, 7 Lambs, 0 10 0 +Item, 6 Withers[18], ever Wither 2s. 4d. 0 14 0 +Item, 8 Quarters of Barley[19] Malt, every quarter 14s. 5 10 0 +Item, 3 Quarters of Wheat, every quarter 18 s. 54 0 +Item, 4 dozen of Chickens , 0 6 0 +Besides Butter, Eggs, Verjuice, and Vinegar + + In Spices as followeth. + +Two Loaves of Sugar[20], weighing 16 lb. 12 oz. at 7d. per lb. 0 9 9 +Item, 6 pound of Pepper, every pound 22d. 0 11 0 +Item, 1 pound of Ginger, 0 2 4 +Item, 12 pound of Currants, every pound 3 2d 0 3 6 +Item, 12 pound of Proynes[21], every pound 2d. 0 2 0 +Item, 2 lb. of Marmalet, 0 2 1 +Item, 2 Poils[22] of Sturgeon, 0 12 4 +Item, a Barrell for the same, 0 0 6 +Item, 12 lb. of Dates, every lb. 4d. 0 4 0 +Item, 12 lb of Great Raisons[23], 0 2 0 +Item, 1 lb. of Cloves and Mace, 0 8 0 +Item, 1 quarter of Saffron, 0 4 0 +Item, 1 lb. of Tornself[24], 0 4 0 +Item, 1 lb. of Ising-glass, 0 4 0 +Item, 1 lb. of Biskitts, 0 1 0 +Item, 1 lb. of Carraway Seeds, 0 1 0 +Item, 2 lb of Cumfitts, 0 2 0 +Item, 2 lb. of Torts[25] of Portugal, 0 2 0 +Item, 4 lb. of Liquorice and Anniseeds, 0 1 0 +Item, 3 lb. of Green Ginger, 0 4 0 +Item, 3 lb. of Suckets[26], 0 4 0 +Item, 3 lb. of Orange Buds, 4 s. 0 5 4 +Item, 4 lb. of Oranges in Syrup, 0 5 4 + ----------- + Totall L. 61 8 8 + ----------- + +[Footnote 1: Gervas] below _Gervys_. So unsettled was our orthography, +even in the reign of Henry VIII. So _Nevile_, and below _Nevill_. Mary, +third daughter of Sir John Nevil of Chever, was first wife of Sir +Gerv. Clifton of Clifton, com. Nott. Knight.] +[Footnote 2: 8s.] The sum is L. 7. 14 s. 8 d. but ought to be L. 8. 8s. +so that there is some mistake here. _N.B_. This manuscript is +given in our common figures; but the original, no doubt, is in the +Roman.] +[Footnote 3: 2s. 8d.] This again is wrongly computed. There may be other +mistakes of the same kind, which is here noted once for all; the reader +will easily rectify them himself.] +[Footnote 4: Fronslet.] f. Frontlet, as lin. 10.] +[Footnote 5: Damask Gold.] Gold of Damascus, perhaps for powder.] +[Footnote 6: Laynes.] qu.] +[Footnote 7: Eyye.] f. Egg.] +[Footnote 8: Pasts.] Pastboards.] +[Footnote 9: Lusants.] qu.] +[Footnote 10: Heares]. f. Hares.] +[Foornote 11: Myllen], _Milan_, city of Lombardy, whence our +_millaner_, now _milliner_, written below _millen_.] +[Footnote 12: Bridge]. Brugge, or Bruges, in Flanders.] +[Footnote 13: Brawns]. The Boar is now called a Brawn in the North, vid. +p. 126.] +[Footnote 14: 2 Swans]. f. 6 Swans.] +[Footnote 15: Cranes]. v. p. 67.] +[Footnote 16: Heron sews]. In one word, rather. See p. 139.] +[Footnote 17: of Grease]. I presume fatted.] +[Footnote 18: Withers]. Weathers.] +[Footnote 19: Barley malt]. So distinguished, because wheat and oats were +at this time sometimes malted. See below, p. 172.] +[Footnote 20: Loaves of Sugar]. So that they now had a method of refining +it, v. p. xxvi.] +[Footnote 21: Proynes]. Prunes, v. p. 148.] +[Footnote 22: Poils]. Misread, perhaps, for Joils, _i.e._ Jowls.] +[Footnote 23: Great Raisons, ] v. p. 38.] +[Footnote 24: Tornselt]. Turnfole, v. p. 38.] +[Footnote 25: Torts]. qu.] +[Footnote 26: Suckets]. These, it seems, were sold ready prepared in the +shops. See the following Rolls.] + + + + +Sir John Nevile, of Chete, Knight. + +The marriage of my Son-in-law, Roger Rockley[1], and my daughter +Elizabeth Nevile, the 14th of January, in the 17th year of the reigne +of our Soveraigne Lord King Henry the VIIIth. + + L s d +First, for the expence of their Apparel, 22 yards of Russet +Sattin, at 8s. per yard, 8 16 0 +Item, 2 Mantilles of Skins, for his gown, 48 0 +Item, 2 yards and 1/2 of black velvet, for his gown, 0 30 0 +Item, 9 yards of Black Sattin, for his Jacket and Doublet, + at 8s. the yard, 3 12 0 +Item, 7 yards, of Black Sattin, for her Kertill, at 8 s. + per yard, 56 0 +Item, a Roll of Buckrom, 0 2 8 +Item, a Bonnit of Black Velvet, 0 15 0 +Item, a Frontlet for the same Bonnit, 0 12 0 +Item, for her Smock, 0 5 0 +Item, for a pair of perfumed Gloves, 0 3 4 +Item, for a pair of other Gloves, 0 0 4 + + Second Day. + +Item, for 22 yards of Tawney Camlet, at 2s. 4d. per yard, 51 4 +Item, 3 yards of Black Sattin, for lining her gown, at 8s + per yard, 24 0 +Item, 2 yards of Black Velvet, for her gown, 30 0 +Item, a Roll of Buckrom, for her Gown, 0 2 8 +Item, 7 yards of Yellow Sattin Bridge[2], at 2 s. 4d. per yard, 26 4 +Item, for a pair of Hose, 0 2 4 +Item, for a pair of Shoes, 0 1 4 + ----------- + Sum L. 27 8 0 + ----------- + +Item, for Dinner, and the Expence of the said Marriage of Roger Rockley, +and the said Elizabeth Nevile. + +Imprimis, eight quarters of Barley-malt, at 10s. per quarter, 4 0 0 +Item, 3 quarters and 1/2 of Wheat, at 14s. 4d. per quarter, 56 8 +Item, 2 Hogheads of Wine, at 40s. 4 0 0 +Item, 1 Hogshead of Read Wine, at 0 40 0 + ----------- + Sum Total L. 39 8 0 + ----------- + + For the First Course at Dinner. + +Imprimis, Brawn with Musterd, served alone with Malmsey. +Item, Frumety[3] to Pottage. +Item, a Roe roasted for Standert[4]. +Item, Peacocks, 2 of a Dish. +Item, Swans 2 of a Dish. +Item, a great Pike in a Dish. +Item, Conies roasted 4 of a Dish. +Item, Venison roasted. +Item, Capon of Grease, 3 of a Dish. +Item, Mallards[5], 4 of Dish. +Item, Teals, 7 of a Dish. +Item, Pyes baken[6], with Rabbits in them. +Item, Baken Orange. +Item, a Flampett[7]. +Item, Stoke Fritters[8]. +Item, Dulcets[9], ten of Dish. +Item, a Tart. + + Second Course. + +First, Marterns[10] to Pottage. +Item for a Standert, Cranes 2 of a dish. +Item, Young Lamb, whole roasted. +Item, Great Fresh Sammon Gollis[11]. +Item, Heron Sues, 3 of a dish. +Item, Bitterns, 3 of a dish. +Item, Pheasants, 4 of a dish. +Item, a Great Sturgeon Poil. +Item, Partridges, 8 of a dish. +Item, Plover, 8 of dish. +Item, Stints[12]., 8 of a dish. +Item, Curlews[13], 3 of a dish. +Item, a whole Roe, baken. +Item, Venison baken, red and fallow[14]. +Item, a Tart. +Item, a March[15] Payne. +Item, Gingerbread. +Item, Apples and Cheese scraped with Sugar and Sage. + + For Night. + +First a Play, and straight after the play a Mask, and when the Mask was +done then the Banckett[16], which was 110 dishes, and all of meat; and then +all the Gentilmen and Ladys danced; and this continued from the Sunday to +the Saturday afternoon. + +The Expence in the Week for the Flesh and Fish for the same marriage. + +Imprimis, 2 Oxen, 3 0 0 +Item, 2 Brawns, 22 0 +Item, 2 Roes 10s and for servants going, 5s. 0 15 0 +Item, in Swans, 0 15 0 +Item, in Cranes 9, 30 0 +Item, in Peacocks 12, 0 16 0 +Item, in Great Pike, for flesh dinner, 6, 30 0 +Item, in Conies, 21 dozen, 5 5 0 +Item, in Venison, Red Deer Hinds 3, and fetching them, 0 10 0 +Item, Fallow Deer Does 12 -- -- -- +Item, Capons of Grease 72, 3 12 0 +Item, Mallards and Teal, 30 dozen, 3 11 8 +Item, Lamb 3, 0 4 0 +Item, Heron Sues, 2 doz. 24 0 +Item, Shovelords[17], 2 doz. 24 0 +Item, in Bytters[18] 12, 16 0 +Item, in Pheasants 18, 24 0 +Item, in Partridges 40, 0 6 8 +Item, in Curlews 18, 24 0 +Item, in Plover, 3 dozen, 0 5 0 +Item, in Stints, 5 doz. 0 9 0 +Item, in Surgeon, 1 Goyle[19], 0 5 0 +Item, 1 Seal[20], 0 13 4 +Item, 1 Porpose[21], 0 13 4 + ----------- + L. + + For Frydays and Saturdays. + +First, Leich Brayne[22]. +Item, Frometye Pottage. +Item, Whole Ling and Huberdyne[23]. +Item, Great Goils [24] of Salt Sammon. +Item, Great Salt Eels. +Item, Great Salt Sturgeon Goils +Item, Fresh Ling. +Item, Fresh Turbut. +Item, Great Pike[25]. +Item, Great Goils of Fresh Sammon. +Item, Great Ruds[26]. +Item, Baken Turbuts. +Item, Tarts of 3 several meats[27]. + + Second Course + +First, Martens to Pottage. +Item, a Great Fresh Stugeon Goil. +Item, Fresh Eel roasted. +Item, Great Brett. +Item, Sammon Chines broil'd. +Item, Roasted Eels. +Item, Roasted Lampreys. +Item, Roasted Lamprons[28]. +Item, Great Burbutts[29]. +Item, Sammom baken, +Item, Fresh Eel baken. +Item, Fresh Lampreys, baken. +Item, Clear Jilly[30]. +Item, Gingerbread. + + Waiters at the said Marriage. + +Storrers, Carver. +Mr. Henry Nevile, Sewer. +Mr. Thomas Drax, Cupbearer. +Mr. George Pashlew, for the Sewer-board end. +John Merys, \ Marshalls. +John Mitchill, / +Robert Smallpage, for the Cupboard. +William Page, for the Celler, +William Barker, for the Ewer, +Robert Sike the Younger, and +John Hiperon, for Butterye. + + To wait in the Parlour. + +Richard Thornton. +Edmund North. +Robert Sike the Elder. +William Longley. +Robert Live. +William Cook. +Sir John Burton, Steward. +My brother Stapleton's servant. +My son Rockley's servant to serve in the slate. + +[Footnote 1: Rockley]. Elizabeth eldest daughter of Sir John Nevile, +married, Roger eldest son, and afterwards heir, of Sir Thomas Rockley of +Rockley, in the parish of Worsborough, Knight.] +[Footnote 2: Bridge]. See above, p. 167, note [2].] +[Footnote 3: Frumety]. v. p. 135.] +[Footnote 4: Standert]. A large or standing dish. See p. 174. l. 3.] +[Footnote 5: Mallards]. v. p. 144.] +[Footnote 6: Baken]. baked.] +[Footnote 7: Flampett]. f. Flaunpett, or Flaumpeyn, v. p. 136.] +[Footnote 8: Stoke Fritters ]. Baked on a hot-iron, used still by the +Brewers, called a stoker.] +[Footnote 9: Dulcets]. qu.] +[Footnote 10: Marterns]. qu. it is written Martens, below.] +[Footnote 11: Gollis]. f. Jowls.] +[Footnote 12: Stints]. The Stint, or Purre, is one of the Sandpipers. +Pennant, Brit. Zool, II. 374.] +[Footnote 13: Curlews]. See above, p. 130. and below. Curlew Knaves, +also below.] +[Footnote 14: Fallow]. If I remember right, Dr. Goldman, says, +Fallow-deer were brought to us by King James I. but see again below, +more than once.] +[Footnote 15: March Payne]. A kind of Cake, very common long after +this time, v. below.] +[Footnote 16: Banckett]. Banquet.] +[Footnote 17: Shovelords]. Shovelers, a species of the Wild Duck. +Shovelards, below.] +[Footnote 18: Bytters]. Bitterns, above; but it is often written +without _n_, as below.] +[Footnote 19: Goyle]. Jowl, v. above, p. 174. l. 5.] +[Footnote 20: Seal]. One of those things not eaten now; but see p. 147 +above, and below, p. 180. l. 6.] +[Footnote 21: Porpose]. v. p. 147, above.] +[Footnote 22: Leich Brayne] v. p. 141, above, but qu. as to Brayne.] +[Footnote 23: Huberdyne]. miswritten for Haberdine, i.e. from +Aberdeen; written below Heberdine.] +[Footnote 24: Goils]. v. above, p. 174. l. 5.] +[Footnote 25: Pyke]. v. above, p. 50. and below, often.] +[Footnote 26: Ruds]. qu. Roaches, v. below.] +[Footnote 27: meats]. Viands, but not Fleshmeats.] +[Footnote 28: Lamprons]. v. p. 142. above.] +[Footnote 29: Burbatts]. qu. Turbuts.] +[Footnote 30: Jilly]. Jelly.] + + + + +The Charges of Sir John Nevile, of Chete, Knight, being Sheriff of +Yorkshire in the 19th year of the reigne of King Henry VIII. + + Lent Assizes. + L s d +Imprimis, in Wheat 8 quarters, 8 0 0 +Item, in Malt, 11 quarters, 7 6 8 +Item, in Beans, 4 quarters, 3 4 0 +Item, in Hay, 6 loads, 25 0 +Item, in Litter, 2 loads 0 4 0 +Item, part of the Judge's Horses in the inn, 0 13 4 +Item, 5 hogsheads of Wine, 3 claret, 1 white, 1 red, 10 16 4 +Item, Salt Fish, 76 couple, 3 16 4 +Item, 2 barrells Herrings, 25 6 +Item, 2 Barrells Salmon, 3 1 0 +Item, 12 seams[1] of Sea Fish 6 4 0 +Item, in Great Pike and Pickering, 6 score and 8, 8 0 0 +Item, 12 Great Pike from Ramsay, 2 0 0 +Item, in Pickerings from Holdess IIII XX, 3 0 0 +Item, Received of Ryther 20 great Breams, 20 0 +Item, Received of said Ryther, 12 great Tenches, 0 16 0 +Item, Received of said Ryther 12 great Eels and 106 + Touling[2] Eels, and 200 lb. of Brewit[3] Eels, + and 20 great Ruds, 40 0 +Item, in great Fresh Sammon, 28 3 16 8 +Item, a Barrell of Sturgeon 46 8 +Item, a Firkin of Seal, 0 16 8 +Item, a little barrell of Syrope[4], 0 6 8 +Item, 2 barrells of all manner of Spices, 4 10 0 +Item, 1 bag of Isinglass, 0 3 0 +Item, a little barrell of Oranges, 0 4 0 +Item, 24 gallons of Malmsey, 0 16 0 +Item, 2 little barrells of Green Ginger and Sucketts, 0 3 0 +Item, 3 Bretts, 0 12 0 +Item, in Vinegar, 13 gallon, 1 quart 0 6 8 +Item, 8 large Table Cloths of 8 yards in length, 7 of + them 12 d per yard, and one 16d, 3 6 8 +Item, 6 doz. Manchetts[5], 0 6 0 +Item, 6 gallons Vergis[6], 0 4 8 +Item, in Mayne Bread[7], 0 0 8 +Item, bread bought for March Payne, 0 0 8 +Item, for Sugar and Almonds, besides the 2 barrells, 0 11 0 +Item, for Salt, 0 6 0 +Item, for 5 gallons of Mustard, 0 2 6 +Item, a Draught of Fish, 2 great Pikes and 200 Breams, 0 26 8 +Item, 3 gallons of Honey, 0 3 9 +Item, 6 Horse-loads of Charcoal, 0 2 8 +Item, 3 Loads of Talwood[8] and Bavings, 0 3 4 +Item, 4 Streyners, 0 1 0 +Item, for Graines[9], 0 0 4 +Item, 20 doz. of Cups, 0 6 8 +Item, 6 Elaskits and 1 Maund[10], 0 3 4 +Item, 1 doz. Earthen Potts, 0 0 6 +Item, 2 Staff Torches, 0 4 0 +Item, for Yearbes[11], 5 days, 0 1 8 +Item, for Waferans[12], 5 days[13], 0 1 8 +Item, for Onions, 0 1 0 +Item, 2 Gallipots, 0 0 8 +Item, for Yeast, 5 days, 0 1 8 +Item, 20 doz. borrowed Vessels, 0 5 1 +Item, for Carriage or Wheat, Malt, Wine, and Wood, + from the Water-side, 0 15 0 +Item, for Parker the Cook, and other Cooks and Water-bearers, 4 10 0 +Item, 6 doz. of Trenchers, 0 0 4 +First, for making a Cupboard, 0 1 4 + +[Footnote 1: seams]. quarter, much used in Kent, v. infra.] +[Footnote 2: Touling Eels]. qu. See below.] +[Footnote 3: Brewit Eels]. _i.e._ for Brewet; for which see above, p. 127. +also here, below.] +[Footnote 4: Syrope]. v. p. 36 above.] +[Footnote 5: Manchetts]. a species of Bread, see below.] +[Footnote 6: Vergis]. Verjuice.] +[Footnote 7: Mayne Bread]. Pain du main, v. p. 147. above.] +[Footnote 8: Talwood and Bavings]. Chord-wood, and Bavins. See Dr. +Birch's Life of Prince Henry: Wetwood and Bevins occur below, p. 184.] +[Footnote 9: Grains]. qu.] +[Footnote 10: Maund]. a large Basket, now used for Apples, &c.] +[Footnote 11: Yearbes]. yerbs are often pronounced so now; whence +_Yerby Grease_, for Herb of Grace.] +[Footnote 12: Waferans]. v. above, p. 157.] +[Footnote 13: 5 days]. qu. perhaps gathering, or fetching them.] + + + + +The Charge of the said Sir John Nevile of Chete at Lammas Assizes, in the +20th Year of the Reign of King Henry the VIIIth. + + L s d +Imprimis, in Wheat, 9 quarters, 12 0 0 +Item, in Malt, 12 quarters, 10 0 0 +Item, 5 Oxen, 6 13 4 +Item, 24 Weathers, 3 4 0 +Item, 6 Calves, 20 0 +Item, 60 Capons of Grease, 25 0 +Item, other Capons, 3 14 0 +Item, 24 Pigs, 0 14 0 +Item, 3 hogsheads of Wine, 8 11 8 +Item, 22 Swans, 5 10 0 +Item, 12 Cranes, 4 0 0 +Item, 30 Heronsews, 30 0 +Item, 12 Shovelards, 12 0 +Item, 10 Bitters, 13 4 +Item, 80 Partridges, 26 8 +Item, 12 Pheasants, 20 0 +Item, 20 Curlews, 26 8 +Item, Curlew Knaves 32, 32 0 +Item, 6 doz. Plovers, 0 12 0 +Item, 30 doz. Pidgeons, 0 7 6 +Item, Mallards, Teal and other Wild Fowl, 42 0 +Item, 2 Baskets of all manner of Spice, 5 0 0 +Item, in Malmsey, 24 Gallons, 32 0 +Item, in Bucks, 10 0 0 +Item, in Stags, -- -- -- + + Fryday and Saturday. + +First, 3 couple of great Ling, 12 0 +Item, 40 couple of Heberdine, 40 0 +Item, Salt Sammon, 20 0 +Item, Fresh Sammon and Great, 3 6 8 +Item, 6 great Pike, 12 0 +Item, 80 Pickerings, 4 0 0 +Item, 300 great Breams, 15 0 0 +Item, 40 Tenches, 26 8 +Item, 80 Touling Eels and Brevet Eels, and 15 Ruds, 32 0 +Item, a Firkin of Sturgeon, 16 0 +Item, in Fresh Seals, 13 4 +Item, 8 seame of Fresh Fish, 4 0 0 +Item, 2 Bretts, 8 0 +Item, a barrell of Green Ginger and Sucketts, 4 0 +Item, 14 gallon of Vinegar, 7 7 1/2 +Item, 6 horse-loads of Charcoal, 2 4 +Item, 40 load of Wetwood and Bevins, 53 4 +Item, for Salt, 5 2 +Item, 6 doz. of Manchetts, 6 0 +Item, Gingerbread for March Payne, 0 8 +Item, 5 gallon of Mustard, 2 6 +Item, for loan of 6 doz. vessels, 5 2 +Item, 3 gallons of Honey, 3 9 +Item, for the costs of Cooks and Water-bearers, 4 0 0 +Item, for the Judges and Clerks of the Assize, for their + Horse-meat in the Inn, and for their Housekeeper's + meat, and the Clerk of the Assize Fee, 10 0 0 +Item, for my Livery Coats, embroidered, 50 0 0 +Item, for my Horses Provender, Hay, Litter, and Grass, + at both the Assizes, 6 13 4 + + + + +In a vellum MS. Account-Book of the Gild of the Holy Trinity at Luton, +com. Bedford, from 19 Hen. VIII. to the beginning of Ed. VI. there are the +expences of their Anniversary Feasts, from year to year, exhibiting the +several Provisions, with their prices. The feast of 19 Hen. VIII. is +hereunder inserted; from whence some judgement may be formed of the rest. + + L s d +5 quarters, 6 bushels of Wheat, 50 2 +3 bushels of Wheat Flower, 0 5 11 +6 quarters malte, 29 0 +72 Barrels Beer, 0 12 10 +Brewing 6 quarters Malte, 0 4 0 +Bakyng, 0 1 6 +82 Geys, 1 0 7 +47 Pyggs, 1 3 10 +64 Capons, 1 9 8 1/2 +74 Chekyns, 0 8 2 +84 Rabetts, and Carriage, 0 10 8 + Beyf, +4 quarters, 1 0 0 +a Lyfte, 0 0 8 +a Shodoar & Cromys, 0 0 11 + Moton & Welle[1] +1 quarter, 0 0 8 +2 leggs of Welle & 2 Shodours, 0 1 0 +A Marebone & Suet, & 3 Calwisfere, 0 0 4 +1 quarter of Moton, and 6 Calwisfere, 0 0 9 +20 Lamys, 1 5 10 +Dressyng of Lamys, 0 0 6 +Wine, 2 galons, a potell, & a pynte, 0 1 9 +Wenegar 3 potellis, 0 1 0 +Warg[2] 1 galon, 0 0 2 1/2 + Spyce, +3 lb Pepur & half, 0 6 11 +4 oz. of Clovis & Mace, & quartron, 0 3 4 +11 lb. of Sugur & half, 0 7 0 +1/2 lb. of Sinamon, 0 3 4 +12 lb. of great Resons, 0 1 0 +6 lb. of smale Resons, 0 1 4 +1/2 lb. of Gynger, 0 1 10 +1/2 lb. of Sandurs, 0 0 8 +1 lb. of Lycoras, 0 0 6 +4 lb. of Prunys, 0 0 8 +1 lb. of Comfetts, 0 0 8 +1/2 lb. of Turnesell, 0 0 8 +1 lb. of grenys, 0 1 9 +1 lb. of Anesseds, 0 0 5 +2 lb. of Almonds, 0 0 5 +2 oz. of Safron and quarton, 0 2 9 +2 lb. of Dats, 0 0 8 +Eggs 600, 0 6 0 +Butter, 0 2 7 +Mylke 19 galons, 0 1 7 +8 galons and 2 gal. of Crem, 0 1 3 1/2 +Hone 2 galons, 0 3 0 +Salte 1/2 boshell, 0 0 8 + Fyshe, +Fresche, and the careeg from London, 0 3 8 +A frefche Samon, 0 2 8 +Salte Fyche for the Coks, 0 1 0 +Rydyng for Trouts 0 0 8 +Mynstrels, 0 16 0 +Butlers, 0 1 6 +Cokys, 0 17 4 + +[Footnote 1: Veal, now in the South pronounced with _W_.] +[Footnote 2: Verjuice.] + +FINIS. + + + + + + + + + + +End of the Project Gutenberg EBook of The Forme of Cury, by Samuel Pegge + +*** END OF THIS PROJECT GUTENBERG EBOOK THE FORME OF CURY *** + +***** This file should be named 8102-8.txt or 8102-8.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/8/1/0/8102/ + +Produced by Tobin Richard, Charles Franks, Greg Lindahl, +Cindy Renfrow and the Online Distributed Proofreading Team. +Corrections and additions by Greg Lindahl. + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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Do not change or edit the +header without written permission. + +Please read the "legal small print," and other information about the +eBook and Project Gutenberg at the bottom of this file. Included is +important information about your specific rights and restrictions in +how the file may be used. You can also find out about how to make a +donation to Project Gutenberg, and how to get involved. + + +**Welcome To The World of Free Plain Vanilla Electronic Texts** + +**eBooks Readable By Both Humans and By Computers, Since 1971** + +*****These eBooks Were Prepared By Thousands of Volunteers!***** + + +Title: The Forme of Cury + +Author: Samuel Pegge + +Release Date: May, 2005 [EBook #8102] +[Yes, we are more than one year ahead of schedule] +[This file was first posted on June 15, 2003] +[Date last updated: August 15, 2006] + +Edition: 10 + +Language: Middle English/Latin + +Character set encoding: ASCII + +*** START OF THE PROJECT GUTENBERG EBOOK THE FORME OF CURY *** + + + + +Produced by Tobin Richard, Charles Franks, Greg Lindahl, +Cindy Renfrow and the Online Distributed Proofreading Team. + + + + +THE FORME OF CURY, + +A ROLL OF ANCIENT ENGLISH COOKERY. + +Compiled, about A.D. 1390, by the Master-Cooks of King RICHARD II, + +Presented afterwards to Queen ELIZABETH, by EDWARD Lord STAFFORD, + +And now in the Possession of GUSTAVUS BRANDER, Esq. + + +Illustrated with NOTES, And a copious INDEX, or GLOSSARY. + +A MANUSCRIPT of the EDITOR, of the same Age and Subject, with other +congruous Matters, are subjoined. + +"--ingeniosa gula est." MARTIAL. + + + + +TO GUSTAVUS BRANDER, Esq. F.R.S. F.S.A. and Cur. Brit. Mus. + +SIR, + +I return your very curious Roll of Cookery, and I trust with some +Interest, not full I confess nor legal, but the utmost which your +Debtor, from the scantiness of his ability, can at present afford. +Indeed, considering your respectable situation in life, and that +diffusive sphere of knowledge and science in which you are acting, it +must be exceedingly difficult for any one, how well furnished soever, +completely to answer your just, or even most moderate demands. I +intreat the favour of you, however, to accept for once this short +payment in lieu of better, + +or at least as a public testimony of that profound regard wherewith I +am, + +SIR, + +Your affectionate friend, +and most obliged servant, +St. George's day, 1780. + +S. PEGGE. + + + + +PREFACE + +TO THE + +CURIOUS ANTIQUARIAN READER. + +Without beginning _ab ovo_ on a subject so light (a matter of +importance, however, to many a modern Catius or Amasinius), by +investigating the origin of the Art of Cookery, and the nature of it +as practised by the Antediluvians [1]; without dilating on the +several particulars concerning it afterwards amongst the Patriarchs, +as found in the Bible [2], I shall turn myself immediately, and +without further preamble, to a few cursory observations respecting +the Greeks, Romans, Britons, and those other nations, Saxons, Danes, +and Normans, with whom the people of this nation are more closely +connected. + +The Greeks probably derived something of their skill from the East, +(from the Lydians principally, whose cooks are much celebrated, [3]) +and something from Egypt. A few hints concerning Cookery may be +collected from Homer, Aristophanes, Aristotle, &c. but afterwards +they possessed many authors on the subject, as may be seen in +Athenaus [4]. And as Diatetics were esteemed a branch of the study of +medicine, as also they were afterwards [5], so many of those authors +were Physicians; and _the Cook_ was undoubtedly a character of high +reputation at Athens [6]. + +As to the Romans; they would of course borrow much of their culinary +arts from the Greeks, though the Cook with them, we are told, was one +of the lowest of their slaves [7]. In the latter times, however, they +had many authors on the subject as well as the Greeks, and the +practitioners were men of some Science [8], but, unhappily for us, +their compositions are all lost except that which goes under the name +of Apicius; concerning which work and its author, the prevailing +opinion now seems to be, that it was written about the time of +_Heliogabalus_ [9], by one _Calius_, (whether _Aurelianus_ is not so +certain) and that _Apicius_ is only the title of it [10]. However, +the compilation, though not in any great repute, has been several +times published by learned men. + +The Aborigines of Britain, to come nearer home, could have no great +expertness in Cookery, as they had no oil, and we hear nothing of +their butter, they used only sheep and oxen, eating neither hares, +though so greatly esteemed at Rome, nor hens, nor geese, from a +notion of superstition. Nor did they eat fish. There was little corn +in the interior part of the island, but they lived on milk and flesh +[11]; though it is expressly asserted by Strabo that they had no +cheese [12]. The later Britons, however, well knew how to make the +best use of the cow, since, as appears from the laws of _Hoel Dda_, +A.D. 943, this animal was a creature so essential, so common and +useful in Wales, as to be the standard in rating fines, &c. [13]. + +Hengist, leader of the Saxons, made grand entertainments for king +Vortigern [14], but no particulars have come down to us; and +certainly little exquisite can be expected from a people then so +extremely barbarous as not to be able either to read or write. +'Barbari homines a septentrione, (they are the words of Dr. Lister) +caseo et ferina subcruda victitantes, omnia condimenta adjectiva +respuerunt' [15]. + +Some have fancied, that as the Danes imported the custom of hard and +deep drinking, so they likewise introduced the practice of +gormandizing, and that this word itself is derived from _Gormund_, +the name of that Danish king whom Alfred the Great persuaded to be +christened, and called Athelstane [16], Now 'tis certain that +Hardicnut stands on record as an egregious glutton [17], but he is +not particularly famous for being a _curious Viander_; 'tis true +again, that the Danes in general indulged excessively in feasts and +entertainments [18], but we have no reason to imagine any elegance +of Cookery to have flourished amongst them. And though Guthrum, the +Danish prince, is in some authors named _Gormundus_ [19]; yet this is +not the right etymology of our English word _Gormandize_, since it is +rather the French _Gourmand_, or the British _Gormod_ [20]. So that + +we have little to say as to the Danes. + +I shall take the later English and the Normans together, on account +of the intermixture of the two nations after the Conquest, since, as +lord Lyttelton observes, the English accommodated them elves to the +Norman manners, except in point of temperance in eating and drinking, +and communicated to them their own habits of drunkenness and +immoderate feasting [21]. Erasmus also remarks, that the English in +his time were attached to _plentiful and splendid tables_; and the +same is observed by Harrison [22]. As to the Normans, both William I. +and Rufus made grand entertainments [23]; the former was remarkable +for an immense paunch, and withal was so exact, so nice and curious +in his repasts [24], that when his prime favourite William Fitz- +Osberne, who as steward of the household had the charge of the Cury, +served him with the flesh of a crane scarcely half-roasted, he was so +highly exasperated, that he lifted up his fist, and would have +strucken him, had not Eudo, appointed _Dapiser_ immediately after, +warded off the blow [25]. + +_Dapiser_, by which is usually understood _steward of the king's +household_ [26], was a high officer amongst the Normans; and +_Larderarius_ was another, clergymen then often occupying this post, +and sometimes made bishops from it [27]. He was under the _Dapiser_, +as was likewise the _Cocus Dominica Coquina_, concerning whom, his +assistants and allowances, the _Liber Niger_ may be consulted [28]. +It appears further from _Fleta_, that the chief cooks were often +providers, as well as dressers, of victuals [29]. But _Magister +Coquina_, who was an esquire by office, seems to have had the care of +pourveyance, A.D. 1340 [30], and to have nearly corresponded with +our _clerk of the kitchen_, having authority over the cooks [31]. +However, the _Magnus Coquus_, _Coquorum Prapositus_, _Coquus Regius_, +and _Grans Queux_, were officers of considerable dignity in the +palaces of princes; and the officers under them, according to Du +Fresne, were in the French court A.D. 1385, much about the time that +our Roll was made, 'Queus, Aideurs, Asteurs, Paiges, Souffleurs, +Enfans, Saussiers de Commun, Saussiers devers le Roy, Sommiers, +Poulliers, Huissiers' [32]. + +In regard to religious houses, the Cooks of the greater foundations +were officers of consequence, though under the Cellarer [33], and if +he were not a monk, he nevertheless was to enjoy the portion of a +monk [34]. But it appears from Somner, that at Christ Church, +Canterbury, the _Lardyrer_ was the first or chief cook [35]; and this +officer, as we have seen, was often an ecclesiastic. However, the +great Houses had Cooks of different ranks [36]; and manors and +churches [37] were often given _ad cibum_ and _ad victum monachorum_ + +[38]. A fishing at Lambeth was allotted to that purpose [39]. + +But whether the Cooks were Monks or not, the _Magistri Coquina_, +Kitcheners, of the monasteries, we may depend upon it, were always +monks; and I think they were mostly ecclesiastics elsewhere: thus +when Cardinal Otto, the Pope's legate, was at Oxford, A. 1238, and +that memorable fray happened between his retinue and the students, +the _Magister Coquorum_ was the Legate's brother, and was there +killed [40]. The reason given in the author, why a person so nearly +allied to the Great Man was assigned to the office, is this, 'Ne +procuraretur aliquid venenorum, quod nimis [i.e. valde] timebat +legatus;' and it is certain that poisoning was but too much in vogue +in these times, both amongst the Italians and the good people of this +island [41]; so that this was a post of signal trust and confidence. +And indeed afterwards, a person was employed to _taste_, or _take +the assaie_, as it was called [42], both of the messes and the water +in the ewer [43], at great tables; but it may be doubted whether a +particular person was appointed to this service, or it was a branch +of the _Sewer's_ and cup-bearer's duty, for I observe, the _Sewer_ is +sometimes called _Pragustator_ [44], and the cup-bearer tastes the +water elsewhere [45]. The religious houses, and their presidents, the +abbots and priors, had their days of _Gala_, as likewise their halls +for strangers, whom, when persons of rank, they often entertained +with splendour and magnificence. And as for the secular clergy, +archbishops and bishops, their feasts, of which we have some upon +record [46], were so superb, that they might vie either with the +regal entertainments, or the pontifical suppers of ancient Rome +(which became even proverbial [47]), and certainly could not be +dressed and set out without a large number of Cooks [48]. In short, +the satirists of the times before, and about the time of, the +Reformation, are continually inveighing against the high-living of +the bishops and clergy; indeed luxury was then carried to such an +extravagant pitch amongst them, that archbishop Cranmer, A. 1541, +found it necessary to bring the secular clergy under some reasonable +regulation in regard to the furnishing of their tables, not excepting +even his own [49]. + +After this historical deduction of the _Ars coquinaria_, which I +have endeavoured to make as short as possible, it is time to say +something of the Roll which is here given to the public, and the +methods which the Editor has pursued in bringing it to light. + +This vellum Roll contains 196 _formula_, or recipes, and belonged +once to the earl of Oxford [50]. The late James West esquire bought +it at the Earl's sale, when a part of his MSS were disposed of; and +on the death of the gentleman last mentioned it came into the hands +of my highly-esteemed friend, the present liberal and most +communicative possessor. It is presumed to be one of the most ancient +remains of the kind now in being, rising as high as the reign of king + +Richard II. [51]. However, it is far the largest and most copious +collection of any we have; I speak as to those times. To establish +its authenticity, and even to stamp an additional value upon it, it +is the identical Roll which was presented to queen Elizabeth, in the +28th year of her reign, by lord Stafford's heir, as appears from the +following address, or inscription, at the end of it, in his own +hand writing: + + 'Antiquum hoc monumentum oblatum et missum + est majestati vestra vicesimo septimo die mensis + Julij, anno regni vestri falicissimi vicesimo viij ab + humilimo vestro subdito, vestraq majestati fidelissimo + E. Stafford, + Hares domus subversa Buckinghamiens.' [52] + +The general observations I have to make upon it are these: many +articles, it seems, were in vogue in the fourteenth century, which +are now in a manner obsolete, as cranes, curlews, herons, seals [53], +porpoises, &c. and, on the contrary, we feed on sundry fowls which +are not named either in the Roll, or the Editor's MS. [54] as quails, +rails, teal, woodcocks, snipes, &c. which can scarcely be numbered +among the _small birds_ mentioned 19. 62. 154. [55]. So as to fish, +many species appear at our tables which are not found in the Roll, +trouts, flounders, herrings, &c. [56]. It were easy and obvious to +dilate here on the variations of taste at different periods of time, +and the reader would probably not dislike it; but so many other +particulars demand our attention, that I shall content myself with +observing in general, that whereas a very able _Italian_ critic, +_Latinus Latinius_, passed a sinister and unfavourable censure on +certain seemingly strange medlies, disgusting and preposterous messes, +which we meet with in _Apicius_; Dr. _Lister_ very sensibly replies +to his strictures on that head, 'That these messes are not +immediately to be rejected, because they may be displeasing to some. +_Plutarch_ testifies, that the ancients disliked _pepper_ and the +sour juice of lemons, insomuch that for a long time they only used +these in their wardrobes for the sake of their agreeable scent, and +yet they are the most wholesome of all fruits. The natives of the +_West Indies_ were no less averse to _salt_; and who would believe +that _hops_ should ever have a place in our common beverage [57], and +that we should ever think of qualifying the sweetness of malt, +through good housewifry, by mixing with it a substance so egregiously +bitter? Most of the _American_ fruits are exceedingly odoriferous, +and therefore are very disgusting at first to us _Europeans_: on the +contrary, our fruits appear insipid to them, for want of odour. There +are a thousand instances of things, would we recollect them all, +which though disagreeable to taste are commonly assumed into our +viands; indeed, _custom_ alone reconciles and adopts sauces which are +even nauseous to the palate. _Latinus Latinius_ therefore very +rashly and absurdly blames _Apicius_, on account of certain +preparations which to him, forsooth, were disrelishing.' [58] In +short it is a known maxim, that _de gustibus non est disputandum_; + +And so Horace to the same purpose: + + 'Tres mihi conviva prope dissentire videntur, + Poscentes vario multum diversa palato. + Quid dem? quid non dem? renuis tu quod jubet alter. + Quod petis, id sane est invisum acidumque duobus.' + Hor. II. Epist. ii. + +And our Roll sufficiently verifies the old observation of +Martial--_ingeniosa gula est_. + +[Addenda: after _ingeniosa gula est_, add, 'The _Italians_ now eat +many things which we think perfect carrion. _Ray_, Trav. p. 362. 406. +The _French_ eat frogs and snails. The _Tartars_ feast on horse-flesh, +the _Chinese_ on dogs, and meer _Savages_ eat every thing. +_Goldsmith_, Hist. of the Earth, &c. II. p. 347, 348. 395. III. p. +297. IV. p. 112. 121, &c.'] + +Our Cooks again had great regard to the eye, as well as the taste, +in their compositions; _flourishing_ and _strewing_ are not only +common, but even leaves of trees gilded, or silvered, are used for +ornamenting messes, see No. 175 [59]. As to colours, which perhaps +would chiefly take place in suttleties, blood boiled and fried (which +seems to be something singular) was used for dying black, 13. 141. +saffron for yellow, and sanders for red [60]. Alkenet is also used +for colouring [61], and mulberries [62]; amydon makes white, 68; and +turnesole [63] _pownas_ there, but what this colour is the Editor +professes not to know, unless it be intended for another kind of +yellow, and we should read _jownas_, for _jaulnas_, orange-tawney. It +was for the purpose of gratifying the sight that _sotiltees_ were +introduced at the more solemn feasts. Rabelais has comfits of an +hundred colours. + +Cury, as was remarked above, was ever reckoned a branch of the Art +Medical; and here I add, that the verb _curare_ signifies equally to +dress victuals [64], as to cure a distemper; that every body has +heard of _Doctor Diet, kitchen physick_, &c. while a numerous band of +medical authors have written _de cibis et alimentis_, and have always +classed diet among the _non-naturals_; so they call them, but with +what propriety they best know. Hence Junius '[Greek: Diaita] Gracis +est victus, ac speciatim certa victus ratio, qualis a _Medicis_ ad +tuendam valetudinem prascribitur [65].' Our Cooks expressly tell us, +in their proem, that their work was compiled 'by assent and avysement +of maisters of phisik and of philosophie that dwelliid in his [the +King's] court' where _physik_ is used in the sense of medecine, + +_physicus_ being applied to persons prosessing the Art of Healing +long before the 14th century [66], as implying _such_ knowledge and +skill in all kinds of natural substances, constituting the _materia +medica_, as was necessiary for them in practice. At the end of the +Editor's MS. is written this rhyme, + + Explicit coquina que est optima medicina [67]. + +There is much relative to eatables in the _Schola Salernitana_; and +we find it ordered, that a physcian should over-see the young +prince's wet-nurse at every meal, to inspect her meat and drink [68]. + +But after all the avysement of physicians and philosophers, our +processes do not appear by any means to be well calculated for the +benefit of recipients, but rather inimical to them. Many of them are +so highly seasoned, are such strange and heterogeneous compositions, +meer olios and gallimawfreys, that they seem removed as far as +possible from the intention of contributing to health; indeed the +messes are so redundant and complex, that in regard to herbs, in No. +6, no less than ten are used, where we should now be content with two +or three: and so the sallad, No. 76, consists of no less than 14 +ingredients. The physicians appear only to have taken care that +nothing directly noxious was suffered to enter the forms. However, in +the Editor's MS. No. 11, there is a prescription for making a _colys_, +I presume a _cullis_, or Invigorating broth; for which see Dodsley's +Old Plays, vol. II. 124. vol. V. 148. vol. VI. 355. and the several +plays mentioned in a note to the first mentioned passage in the Edit. +1780 [69]. + +I observe further, in regard to this point, that the quantities of +things are seldom specified [70], but are too much left to the taste +and judgement of the cook, if he should happen to be rash and +inconsiderate, or of a bad and undistinguishing taste, was capable of +doing much harm to the guests, to invalids especially. + +Though the cooks at Rome, as has been already noted, were amongst the +lowest slaves, yet it was not so more anciently; Sarah and Rebecca +cook, and so do Patroclus and Automedon in the ninth Iliad. It were +to be wished indeed, that the Reader could be made acquainted with +the names of our _master-cooks_, but it is not in the power of the +Editor to gratify him in that; this, however, he may be assured of, +that as the Art was of consequence in the reign of Richard, a prince +renowned and celebrated in the Roll [71], for the splendor and +elegance of his table, they must have been persons of no +inconsiderable rank: the king's first and second cooks are now +esquires by their office, and there is all the reason in the world to +believe they were of equal dignity heretofore [72]. To say a word of +king _Richard_: he is said in the proeme to have been 'acounted the +best and ryallest vyaund [curioso in eating] of all esten kynges.' +This, however, must rest upon the testimony of our cooks, since it +does not appear otherwise by the suffrage of history, that he was +particularly remarkable for his niceness and delicacy in eating, like +Heliogabalus, whose favourite dishes are said to have been the +tongues of peacocks and nightingales, and the brains of parrots and +pheasants [73]; or like Sept. Geta, who, according to Jul. +Capitolinus [74], was so curious, so whimsical, as to order the +dishes at his dinners to consist of things which all began with the +same letters. Sardanapalus again as we have it in Athenaus [75], gave +a _pramium_ to any one that invented and served him with some novel +cate; and Sergius Orata built a house at the entrance of the Lucrine +lake, purposely for the pleasure and convenience of eating the +oysters perfectly fresh. Richard II is certainly not represented in +story as resembling any such epicures, or capriccioso's, as these +[76]. It may, however, be fairly presumed, that good living was not +wanting among the luxuries of that effeminate and dissipated reign. + +[Addenda: after _ninth Iliad_, add, 'And Dr. _Shaw_ writes, p. 301, +that even now in the East, the greatest prince is not ashamed to +fetch a lamb from his herd and kill it, whilst the princess is +impatient till she hath prepared her fire and her kettle to dress +it.'] + +[Addenda: after _heretofore_ add, 'we have some good families in +England of the name of _Cook_ or _Coke_. I know not what they may +think; but we may depend upon it, they all originally sprang from +real and professional cooks; and they need not be ashamed of their +extraction, any more than the _Butlers_, _Parkers_, _Spencers_, &c.'] + +My next observation is, that the messes both in the roll and the +Editor's MS, are chiefly soups, potages, ragouts, hashes, and the +like hotche-potches; entire joints of meat being never _served_, and +animals, whether fish or fowl, seldom brought to table whole, but +hacked and hewed, and cut in pieces or gobbets [77]; the mortar also +was in great request, some messes being actually denominated from it, +as _mortrews_, or _morterelys_ as in the Editor's MS. Now in this +state of things, the general mode of eating must either have been +with the spoon or the fingers; and this perhaps may have been the +reason that spoons became an usual present from gossips to their +god-children at christenings [78]; and that the bason and ewer, for +washing before and after dinner, was introduced, whence the _ewerer_ +was a great officer [79], and the _ewery_ is retained at Court to +this day [80]; we meet with _damaske water_ after dinner [81], I +presume, perfumed; and the words _ewer_ &c. plainly come from the +Saxon eþe or French eau, _water_. + +Thus, to return, in that little anecdote relative to the Conqueror +and William Fitz-Osbern, mentioned above, not the crane, but _the +flesh of the crane_ is said to have been under-roasted. Table, or +case-knives, would be of little use at this time [82], and the art of +carving so perfectly useless, as to be almost unknown. In about a +century afterwards, however, as appears from archbishop Neville's +entertainment, many articles were served whole, and lord Wylloughby +was the carver [83]. So that carving began now to be practised, and +the proper terms devised. Wynken de Worde printed a _Book of +Kervinge_, A. 1508, wherein the said terms are registered [84]. 'The +use of _forks_ at table, says Dr. Percy, did not prevail in England +land till the reign of James I. as we learn from a remarkable passage +in _Coryat_ [85]'; the passage is indeed curious, but too long to be +here transcribed, where brevity is so much in view; wherefore I shall +only add, that forks are not now used in some parts of Spain [86]. +But then it may be said, what becomes of the old English hospitality +in this case, the _roast-beef of Old England_, so much talked of? I +answer, these bulky and magnificent dishes must have been the product +of later reigns, perhaps of queen Elizabeth's time, since it is plain +that in the days of Rich. II. our ancestors lived much after the +French fashion. As to hospitality, the households of our Nobles were +immense, officers, retainers, and servants, being entertained almost +without number; but then, as appears from the Northumberland Book, +and afterwards from the household establisliment of the prince of +Wales, A. 1610, the individuals, or at least small parties, had their +_quantum_, or ordinary, served out, where any good oeconomy was kept, +apart to themselves [87]. Again, we find in our Roll, that great +quantities of the respective viands of the hashes, were often made at +once, as No. 17, _Take hennes or conynges_. 24, _Take hares_. 29, +_Take pygges_. And 31, _Take gees_, &c. So that hospitality and +plentiful housekeeping could just as well be maintained this way, as +by the other of cumbrous unwieldy messes, as much as a man could +carry. + +As the messes and sauces are so complex, and the ingredients +consequently so various, it seems necessary that a word should be +spoken concerning the principal of them, and such as are more +frequently employed, before we pass to our method of proceeding in +the publication. + +Butter is little used. 'Tis first mentioned No. 81, and occurs but +rarely after [88]; 'tis found but once in the Editor's MS, where it +is written _boter_. The usual substitutes for it are oil-olive and +lard; the latter is frequently called _grees_, or _grece_, or +_whitegrece_, as No. 18. 193. _Capons in Grease_ occur in Birch's +Life of Henry prince of Wales, p. 459, 460. and see Lye in Jun. Etym. +v. _Greasie_. Bishop Patrick has a remarkable passage concerning +this article: 'Though we read of cheese in _Homer_, _Euripides_, +_Theocritus_, and others, yet they never mention _butter_: nor hath +Aristotle a word of it, though he hath sundry observations about +cheese; for butter was not a thing then known among the _Greeks_; +though we see by this and many other places, it was an ancient food +among the eastern people [89].' The Greeks, I presume, used oil +instead of it, and butter in some places of scripture is thought to +mean only cream. [90] + +Cheese. See the last article, and what is said of the old Britons +above; as likewise our Glossary. + +Ale is applied, No. 113, et alibi; and often in the Ediitor's MS. as +6, 7, &c. It is used instead of wine, No. 22, and sometimes along +with bread in the Editor's MS. [91] Indeed it is a current opinion +that brewing with hops was not introduced here till the reign of king +Henry VIII. [92] _Bere_, however, is mentioned A. 1504. [93] + +Wine is common, both red, and white, No. 21. 53. 37. This article +they partly had of their own growth, [94] and partly by importation +from France [95] and Greece [96]. They had also Rhenish [97], and +probably several other sorts. The _vynegreke_ is among the sweet +wines in a MS of Mr. Astle. + +Rice. As this grain was but little, if at all, cultivated in England, +it must have been brought from abroad. Whole or ground-rice enters +into a large number of our compositions, and _resmolle_, No. 96, is a +direct preparation of it. + +Alkenet. _Anchusa_ is not only used for colouring, but also fried and +yfoundred, 62. yfondyt, 162. i. e. dissolved, or ground. 'Tis thought +to be a species of the _buglos_. + +Saffron. Saffrwm, Brit. whence it appears, that this name ran through +most languages. Mr. Weever informs us, that this excellent drug was +brought hither in the time of Edward III. [98] and it may be true; +but still no such quantity could be produced here in the next reign +as to supply that very large consumption which we see made of it in +our Roll, where it occurs not only as an ingredient in the processes, +but also is used for colouring, for flourishing, or garnishing. It +makes a yellow, No. 68, and was imported from Egypt, or Cilicia, or +other parts of the Levant, where the Turks call it Safran, from the +Arabic Zapheran, whence the English, Italians, French, and Germans, +have apparently borrowed their respective names of it. The Romans +were well acquainted with the drug, but did not use it much in the +kitchen [99]. Pere Calmet says, the Hebrews were acquainted with +anise, ginger, saffron, but no other spices [100]. + +Pynes. There is some difficulty in enucleating the meaning of this +word, though it occurs so often. It is joined with dates, No. 20. 52. +with honey clarified, 63. with powder-fort, saffron, and salt, 161. +with ground dates, raisins, good powder, and salt, 186. and lastly +they are fried, 38. Now the dish here is _morree_, which in the +Editor's MS. 37, is made of mulberries (and no doubt has its name +from them), and yet there are no mulberries in our dish, but pynes, +and therefore I suspect, that mulberries and pynes are the same, and +indeed this fruit has some resemblance to a pynecone. I conceive +_pynnonade_, the dish, No. 51, to be so named from the pynes therein +employed; and quare whether _pyner_ mentioned along with powder-fort, +saffron, and salt, No. 155, as above in No. 161, should not be read +_pynes_. But, after all, we have cones brought hither from Italy full +of nuts, or kernels, which upon roasting come out of their _capsula_, +and are much eaten by the common people, and these perhaps may be the +thing intended. + +[Addenda: after _intended_. add, 'See _Ray_, Trav. p. 283. 407. and +_Wright's_ Trav. p. 112.'] + +Honey was the great and universal sweetner in remote antiquity, and +particularly in this island, where it was the chief constituent of +_mead_ and _metheglin_. It is said, that at this day in _Palestine_ +they use honey in the greatest part of their ragouts [101]. Our cooks +had a method of clarifying it, No. 18. 41. which was done by putting +it in a pot with whites of eggs and water, beating them well together; +then setting it over the fire, and boiling it; and when it was ready +to boil over to take it and cool it, No. 59. This I presume is called +_clere honey_, No. 151. And, when honey was so much in use, it +appears from Barnes that _refining_ it was a trade of itself [102]. + +Sugar, or Sugur [103], was now beginning here to take place of honey; +however, they are used together, No. 67. Sugar came from the Indies, +by way of Damascus and Aleppo, to Venice, Genoa, and Pisa, and from +these last places to us [104]. It is here not only frequently used, +but was of various sorts, as _cypre_, No. 41. 99. 120. named probably +from the isle of Cyprus, whence it might either come directly to us, +or where it had received some improvement by way of refining. There +is mention of _blanch-powder or white sugar_, 132. They, however, +were not the same, for see No. 193. Sugar was clarified sometimes +with wine [105]. + +Spices. _Species_. They are mentioned in general No. 133, and _whole +spices_, 167, 168. but they are more commonly specified, and are +indeed greatly used, though being imported from abroad, and from so +far as Italy or the Levant (and even there must be dear), some may +wonder at this: but it shouid be considered, that our Roll was +chiefly compiled for the use of noble and princely tables; and the +same may be said of the Editor's MS. The spices came from the same +part of the world, and by the same route, as sugar did. The _spicery_ +was an ancient department at court, and had its proper officers. + +As to the particular sorts, these are, + +Cinamon. _Canell_. 14. 191. _Canel_, Editor's MS. 10. _Kanell_, ibid. +32. is the Italian _Canella_. See Chaucer. We have the flour or +powder, No. 20. 62. See Wiclif. It is not once mentioned in Apicius. + +Macys, 14. 121. Editor's MS. 10. _Maces_, 134. Editor's MS. 27. They +are used whole, No. 158. and are always expressed plurally, though we +now use the singular, _mace_. See Junii Etym. + +Cloves. No. 20. Dishes are flourished with them, 22. 158. Editor's MS. +10. 27. where we have _clowys gylofres_, as in our Roll, No. 104. +_Powdour gylofre_ occurs 65. 191. Chaucer has _clowe_ in the singular, +and see him v. Clove-gelofer. + +Galyngal, 30. and elsewhere. Galangal, the long rooted cyperus [106], +is a warm cardiac and cephalic. It is used in powder, 30. 47. and was +the chief ingredient in _galentine_, which, I think, took its name +from it. + +Pepper. It appears from Pliny that this pungent, warm seasoning, so +much in esteem at Rome [107], came from the East Indies [108], and, +as we may suppose, by way of Alexandria. We obtained it no doubt, in +the 14th century, from the same quarter, though not exactly by the +same route, but by Venice or Genoa. It is used both whole, No. 35, +and in powder, No. 83. And long-pepper occurs, if we read the place +rightly, in No. 191. + +Ginger, gyngyn. 64. 136. alibi. Powder is used, 17. 20. alibi. and +Rabelais IV. c. 59. the white powder, 131. and it is the name of a +mess, 139. quare whether _gyngyn_ is not misread for _gyngyr_, for +see Junii Etym. The Romans had their ginger from Troglodytica [109]. + +Cubebs, 64. 121. are a warm spicy grain from the east. + +Grains of Paradice, or _de parys_, 137. [110] are the greater +cardamoms. + +Noix muscadez, 191. nutmegs. + +The caraway is once mentioned, No. 53. and was an exotic from _Caria_, +whence, according to Mr. Lye, it took its name: 'sunt semina, inquit, +_carri_ vel _carrei_, sic dicti a Caria, ubi copiosissime nascitur +[111].' + +Powder-douce, which occurs so often, has been thought by some, who +have just peeped into our Roll, to be the same as sugar, and only a +different name for it; but they are plainly mistaken, as is evident +from 47. 51. 164. 165. where they are mentioned together as different +things. In short, I take powder-douce to be either powder of +galyngal, for see Editor's MS II. 20. 24, or a compound made of +sundry aromatic spices ground or beaten small, and kept always ready +at hand in some proper receptacle. It is otherwise termed _good +powders_, 83. 130. and in Editor's MS 17. 37. 38 [112]. or _powder_ +simply, No. 169, 170. _White powder-douce_ occurs No. 51, which seems +to be the same as blanch-powder, 132. 193. called _blaynshe powder_, +and bought ready prepared, in Northumb. Book, p. 19. It is sometimes +used with powder-fort, 38. 156. for which see the next and last +article. + +Powder-fort, 10. 11. seems to be a mixture likewise of the warmer +spices, pepper, ginger, &c. pulverized: hence we have _powder-fort of +gynger, other of canel_, 14. It is called _strong powder_, 22. and +perhaps may sometimes be intended by _good powders_. If you will +suppose it to be kept ready prepared by the vender, it may be the +_powder-marchant_, 113. 118. found joined in two places with powder- +douce. This Speght says is what gingerbread is made of; but Skinner +disapproves this explanation, yet, says Mr. Urry, gives none of his +own. + +After thus travelling through the most material and most used +ingredients, the _spykenard de spayn_ occurring only once, I shall +beg leave to offer a few words on the nature, and in favour of the +present publication, and the method employed in the prosecution of it. + +[Illustration: Take þe chese and of flessh of capouns, or of hennes +& hakke smal and grynde hem smale inn a morter, take mylke of +almandes with þe broth of freysh beef. oþer freysh flessh, & put the +flessh in þe mylke oþer in the broth and set hem to þe fyre, & alye +hem with flour of ryse, or gastbon, or amydoun as chargeaunt as þe +blank desire, & with zolks of ayren and safroun for to make hit zelow, +and when it is dressit in dysshes with blank desires; styk aboue +clowes de gilofre, & strawe powdour of galyugale above, and serue it +forth.] + +The common language of the _formula_, though old and obsolete, as +naturally may be expected from the age of the MS, has no other +difficulty in it but what may easily be overcome by a small degree of +practice and application [113]: however, for the further illustration +of this matter, and the satisfaction of the curious, a _fac simile_ +of one of the recipes is represented in the annexed plate. If here +and there a hard and uncouth term or expression may occur, so as to +stop or embarrass the less expert, pains have been taken to explain +them, either in the annotations under the text, or in the Index and +Glossary, for we have given it both titles, as intending it should +answer the purpose of both [114]. Now in forming this alphabet, as +it would have been an endless thing to have recourse to all our +glossaries, now so numerous, we have confined ourselves, except +perhaps in some few instances, in which the authorities are always +mentioned, to certain contemporary writers, such as the Editor's MS, +of which we shall speak more particularly hereafter, Chaucer, and +Wiclif; with whom we have associated Junius' Etymologicon Anglicanum. + +As the abbreviations of the Roll are here retained, in order to +establish and confirm the age of it, it has been thought proper to +adopt the types which our printer had projected for Domesday-Book, +with which we find that our characters very nearly coincide. + +The names of the dishes and sauces have occasioned the greatest +perplexity. These are not only many in number, but are often so +horrid and barbarous, to our ears at least, as to be inveloped in +several instances in almost impenetrable obscurity. Bishop Godwin +complains of this so long ago as 1616 [115]. The _Contents_ prefixed +will exhibit at once a most formidable list of these hideous names +and titles, so that there is no need to report them here. A few of +these terms the Editor humbly hopes he has happily enucleated, but +still, notwithstanding all his labour and pains, the argument is in +itself so abstruse at this distance of time, the helps so few, and +his abilities in this line of knowledge and science so slender and +confined, that he fears he has left the far greater part of the task +for the more sagacious reader to supply: indeed, he has not the least +doubt, but other gentlemen of curiosity in such matters (and this +publication is intended for them alone) will be so happy as to clear +up several difficulties, which appear now to him insuperable. It must +be confessed again, that the Editor may probably have often failed in +those very points, which he fancies and flatters himself to have +elucidated, but this he is willing to leave to the candour of the +public. + +Now in regard to the helps I mentioned; there is not much to be +learnt from the Great Inthronization-feast of archbishop Robert +Winchelsea, A. 1295, even if it were his; but I rather think it +belongs to archbishop William Warham, A. 1504 [116]. Some use, +however, has been made of it. + +Ralph Bourne was installed abbot of St. Augustine's, near Canterbury, +A. 1309; and William Thorne has inserted a list of provisions bought +for the feast, with their prices, in his Chronicle [117]. + +The Great Feast at the Inthronization of George Nevile archbishop of +York, 6 Edward IV. is printed by Mr. Hearne [118], and has been of +good service. + +Elizabeth, queen of king Henry VII. was crowned A. 1487, and the +messes at the dinner, in two courses, are registered in the late +edition of Leland's Collectenea, A. 1770 [119], and we have profited +thereby. + +The Lenten Inthronization-feast of archbishop William Warham, A. 1504 +[120], given us at large by Mr. Hearne [121], has been also consulted. + +There is a large catalogue of viands in Rabelais, lib. iv. cap. 59. +60. And the English translation of Mr. Ozell affording little +information, I had recourse to the French original, but not to much +more advantage. + +There is also a Royal Feast at the wedding of the earl of Devonshire, +in the Harleian Misc. No. 279, and it has not been neglected. + +Randle Holme, in his multifarious _Academy of Armory_, has an +alphabet of terms and dishes [122]; but though I have pressed him +into the service, he has not contributed much as to the more +difficult points. + +The Antiquarian Repertory, vol. II. p. 211, exhibits an +entertainment of the mayor of Rochester, A. 1460; but there is little +to be learned from thence. The present work was printed before No. 31 +of the Antiquarian Repertory, wherein some ancient recipes in Cookery +are published, came to the Editor's hand. + +I must not omit my acknowledgments to my learned friend the present +dean of Carlisle, to whom I stand indebted for his useful notes on +the Northumberland-Household Book, as also for the book itself. + +Our chief assistance, however, has been drawn from a MS belonging to +the Editor, denoted, when cited, by the signature _MS. Ed._ It is a +vellum miscellany in small quarto, and the part respecting this +subject consists of ninety-one English recipes (or _nyms_) in cookery. +These are disposed into two parts, and are intituled, 'Hic incipiunt +universa servicia tam de carnibus quam de pissibus.' [123] The second +part, relates to the dressing of fish, and other lenten fare, though +forms are also there intermixed which properly belong to flesh-days. +This leads me to observe, that both here, and in the Roll, messes are +sometimes accommodated, by making the necessary alterations, both to +flesh and fish-days. [124] Now, though the subjects of the MS are +various, yet the hand-writing is uniform; and at the end of one of +the tracts is added, 'Explicit massa Compoti, Anno Dni M'lo CCC'mo +octogesimo primo ipso die Felicis et Audacti.' [125], i.e. 30 Aug. +1381, in the reign of Rich. II. The language and orthography accord +perfectly well with this date, and the collection is consequently +contemporary with our Roll, and was made chiefly, though not +altogether, for the use of great tables, as appears from the +_sturgeon_, and the great quantity of venison therein prescribed for. + +As this MS is so often referred to in the annotations, glossary, and + +even +in this preface, and is a compilation of the same date, on the +same subject, and in the same language, it has been thought +adviseable to print it, and subjoin it to the Roll; and the rather, +because it really furnishes a considerable enlargement on the +subject, and exhibits many forms unnoticed in the Roll. + +To conclude this tedious preliminary detail, though unquestionably a +most necessary part of his duty, the Editor can scarcely forbear +laughing at himself, when he reflects on his past labours, and recollects +those lines of the poet Martial; + + Turpe est difficiles habere nugas, + Et stultus labor est ineptiarum. II. 86. + +and that possibly mesdames _Carter_ and _Raffald_, with twenty others, +might have far better acquitted themselves in the administration of +this province, than he has done. He has this comfort and satisfaction, +however, that he has done his best; and that some considerable +names amongst the learned, Humelbergius, Torinus, Barthius, our +countryman Dr. Lister, Almeloveen, and others, have bestowed no less +pains in illustrating an author on the same subject, and scarcely of +more importance, the _Pseudo-Apicius_. + +[1] If, according to Petavius and Le Clerc, the world was created in + autumn, when the fruits of the earth were both plentiful and in the + highest perfection, the first man had little occasion for much + culinary knowledge; roasting or boiling the cruder productions, with + modes of preserving those which were better ripened, seem to be all + that was necessary for him in the way of _Cury_, And even after he + was displaced from Paradise, I conceive, as many others do, he was + not permitted the use of animal food [Gen. i. 29.]; but that this was + indulged to us, by an enlargement of our charter, after the Flood, + Gen. ix, 3. But, without wading any further in the argument here, the + reader is referred to Gen. ii. 8. seq. iii. 17, seq. 23. + + [Addenda: add 'vi. 22. where _Noah_ and the beasts are to live on the + same food.'] +[2] Genesis xviii. xxvii. Though their best repasts, from the + politeness of the times, were called by the simple names of _Bread_, + or a _Morsel of bread_, yet they were not unacquainted with modes of + dressing flesh, boiling, roasting, baking; nor with sauce, or + seasoning, as salt and oil, and perhaps some aromatic herbs. Calmet v. + Meats and Eating, and qu. of honey and cream, ibid. +[3] Athenaus, lib. xii. cap. 3. +[4] Athenaus, lib. xii. cap. 3. et Cafaubon. See also Lister ad + Apicium, praf. p. ix. Jungerm. ad Jul. Polluccm, lib. vi. c. 10. +[5] See below. 'Tamen uterque [Torinus et Humelbergius] hac scripta + [i, e. Apicii] ad medicinam vendicarunt.' Lister, praf. p. iv. viii. + ix. +[6] Athenaaus, p. 519. 660. +[7] Priv. Life of the Romans, p. 171. Lister's Pras, p. iii, but Ter. + An, i. 1. Casaub. ad Jul. Capitolin. cap. 5. +[8] Casaub. ad Capitolin. l. c. +[9] Lister's Pras. p. ii. vi. xii. +[10] Fabric. Bibl. Lat. tom. II. p. 794. Hence Dr. Bentley ad Hor. ii. + ferm. 8. 29. stiles it _Pseudapicius_. Vide Listerum, p. iv. +[11] Casar de B. G. v. S 10. +[12] Strabo, lib. iv. p. 200. Pegge's Essay on Coins of Cunob, p. 95. +[13] Archaologia, iv. p. 61. Godwin, de Prasul. p. 596, seq. +[14] Malmsb. p. 9. Galfr. Mon. vi. 12. +[15] Lister. ad Apic. p. xi. where see more to the same purpose. +[16] Spelm. Life of Alfred, p. 66. Drake, Eboracum. Append, p. civ. +[17] Speed's History. +[18] Mons. Mallet, cap. 12. +[19] Wilkins, Concil. I. p. 204. Drake, Ebor. p. 316. Append, p. civ. + cv. +[20] Menage, Orig. v. Gourmand. +[21] Lord Lyttelton, Hist. of H. II. vol. iii. p. 49. +[22] Harrison, Descript. of Britain, p. 165, 166. +[23] Stow, p. 102. 128. +[24] Lord Lyttelton observes, that the Normans were delicate in their + food, but without excess. Life of Hen. II. vol. III. p. 47. +[25] Dugd. Bar. I. p. 109. Henry II. served to his son. Lord + Lyttelton, IV. p. 298. +[26] Godwin de Prasul. p. 695, renders _Carver_ by _Dapiser_, but + this I cannot approve. See Thoroton. p. 23. 28. Dugd. Bar. I. p. 441. + 620. 109. Lib. Nig. p. 342. Kennet, Par. Ant. p. 119. And, to name no + more, Spelm. in voce. The _Carver_ was an officer inferior to the + _Dapiser_, or _Steward_, and even under his control. Vide Lel. + Collect. VI. p. 2. And yet I find Sir Walter Manny when young was + carver to Philippa queen of king Edward III. Barnes Hist. of E. III. + p. 111. The _Steward_ had the name of _Dapiser_, I apprehend, from + serving up the first dish. V. supra. +[27] Sim. Dunelm. col. 227. Hoveden, p. 469. Malms. de Pont. p. 286. +[28] Lib. Nig. Scaccarii, p. 347. +[29] Fleta, II. cap. 75. +[30] Du Fresne, v. Magister. +[31] Du Fresne, ibid. +[32] Du Fresne, v. Coquus. The curious may compare this List with Lib. + Nig. p. 347. +[33] In Somner, Ant. Cant. Append. p. 36. they are under the + _Magister Coquina_, whose office it was to purvey; and there again + the chief cooks are proveditors; different usages might prevail at + different times and places. But what is remarkable, the + _Coquinarius_, or Kitchener, which seems to answer to _Magister + Coquina_, is placed before the Cellarer in Tanner's Notitia, p. xxx. + but this may be accidental. +[34] Du Fresne, v. Coquus. +[35] Somner, Append. p. 36. +[36] Somner, Ant. Cant. Append. p. 36. +[37] Somner, p. 41. +[38] Somner, p. 36, 37, 39, sapius. +[39] Somner, l. c. +[40] M. Paris, p4. 69. +[41] Dugd. Bar. I. p. 45. Stow, p. 184. M. Paris, p. 377. 517. M. + + Westm. p. 364. +[42] Lel. Collectan. VI. p. 7. seq. +[43] Ibid. p. 9. 13. +[44] Compare Leland, p. 3. with Godwin de Prasul. p. 695. and so + Junius in Etymol. v. Sewer. +[45] Leland, p. 8, 9. There are now _two yeomen of the mouth_ in the + king's household. +[46] That of George Neville, archbishop of York, 6 Edw. IV. and that + of William Warham, archbishop of Canterbury, A.D. 1504. These were + both of them inthronization feasts. Leland, Collectan. VI. p. 2 and + 16 of Appendix. They were wont _minuere sanguinem_ after these superb + entertainments, p. 32. +[47] Hor. II. Od. xiv. 28. where see Mons. Dacier. +[48] Sixty-two were employed by archbishop Neville. And the hire of + cooks at archbishop Warham's feast came to 23 l. 6 s. 8 d. +[49] Strype, Life of Cranmer, p. 451, or Lel. Coll. ut supra, p. 38. + Sumptuary laws in regard to eating were not unknown in ancient Rome. + Erasm. Colloq. p. 81. ed. Schrev. nor here formerly, see Lel. Coll. + VI. p. 36. for 5 Ed. II. +[50] I presume it may be the same Roll which Mr. Hearne mentions in + his Lib. Nig. Scaccarii, I. p. 346. See also three different letters + of his to the earl of Oxford, in the Brit. Mus. in the second of + which he stiles the Roll _a piece of antiquity, and a very great + rarity indeed_. Harl. MSS. No. 7523. +[51] See the Proem. +[52] This lord was grandson of Edward duke of Bucks, beheaded A. 1521, + whose son Henry was restored in blood; and this Edward, the grandson, + born about 1571, might be 14 or 15 years old when he presented the + Roll to the Queen. +[53] Mr. Topham's MS. has _socas_ among the fish; and see archbishop + Nevil's Feast, 6 E. IV. to be mentioned below. +[54] Of which see an account below. +[55] See Northumb. Book, p. 107, and Notes. +[56] As to carps, they were unknown in England t. R. II. Fulier, + Worth. in Sussex, p. 98. 113. Stow, Hist. 1038. +[57] The Italians still call the hop _cattiva erba_. There was a + petition against them t. H. VI. Fuller, Worth. p. 317, &c. Evelyn, + Sylva, p. 201. 469. ed. Hunter. +[58] Lister, Praf. ad Apicium, p. xi. +[59] So we have _lozengs of golde_. Lel. Collect. IV. p. 227. and a + wild boar's head _gylt_, p. 294. A peacock with _gylt neb_. VI. p. 6. + _Leche Lambart gylt_, ibid. +[60] No. 68. 20. 58. See my friend Dr. Percy on the Northumberland- + Book, p. 415. and MS Ed. 34. +[61] No. 47. 51. 84. + +[62] No. 93. 132. MS Ed. 37. +[63] Perhaps Turmerick. See ad loc. +[64] Ter. Andr. I. 1. where Donatus and Mad. Dacier explain it of + Cooking. Mr. Hearne, in describing our Roll, see above, p. xi, by an + unaccountable mistake, read _Fary_ instead of _Cury_, the plain + reading of the MS. +[65] Junii Etym. v. Diet. +[66] Reginaldus Phisicus. M. Paris, p. 410. 412. 573. 764. Et in Vit. + p. 94. 103. Chaucer's _Medicus_ is a doctor of phisick, p.4. V. Junii + Etym. voce Physician. For later times, v. J. Rossus, p. 93. +[67] That of Donatus is modest 'Culina medicina famulacrix est.' +[68] Lel. Collect. IV. p. 183. 'Diod. Siculus refert primos Agypti + Reges victum quotidianum omnino sumpsisse ex medicorum prascripto.' + Lister ad Apic. p. ix. +[69] See also Lylie's Euphues, p. 282. Cavendish, Life of Wolsey, + p. 151, where we have _callis_, male; Cole's and Lyttleton's Dict. and + Junii Etymolog. v. Collice. +[70] See however, No. 191, and Editor's MS II. 7. +[71] Vide the proeme. +[72] See above. +[73] Univ. Hist. XV. p. 352. 'Asopus pater linguas avium humana + vocales lingua canavit; filius margaritas.' Lister ad Apicium, p. vii. +[74] Jul. Capitolinus, c. 5. +[75] Athenaus, lib. xii. c. 7. Something of the same kind is related + of Heliogabalus, Lister Praf. ad Apic. p. vii. +[76] To omit the paps of a pregnant sow, Hor. I. Ep. xv. 40. where + see Mons. Dacier; Dr. Fuller relates, that the tongue of carps were + accounted by the ancient Roman palate-men most delicious meat. Worth. + in Sussex. See other instances of extravagant Roman luxury in + Lister's Praf. to Apicius, p. vii. +[77] See, however, No. 33, 34, 35, 146. + + [Addenda: add 'reflect on the Spanish _Olio_ or _Olla podrida_, and + the French fricassee.'] +[78] The king, in Shakespeare, Hen. VIII. act iv. sc. 2. and 3. calls + the gifts of the sponsors, _spoons_. These were usually gilt, and, + the figures of the apostles being in general carved on them, were + called _apostle spoons_. See Mr. Steevens's note in Ed. 1778, vol. + VII. p. 312, also Gent. Mag. 1768, p. 426. +[79] Lel. Collect. IV. p. 328. VI. p. 2. +[80] See Dr. Percy's curious notes on the Northumb. Book, p. 417. +[81] Ibid. VI. p. 5. 18. +[82] They were not very common at table among the Greeks. Casaub. ad + Athenaum, col. 278. but see Lel. Coll. VI. p. 7. +[83] Leland, Collectan. VI. p. 2. Archbishop Warham also had his + carver, ibid. p. 18. See also, IV. p. 236. 240. He was a great + officer. Northumb. Book, p. 445. +[84] Ames, Typ. Ant. p. 90. The terms may also be seen in Rand. Holme + III. p. 78. +[85] Dr. Percy, 1. c. +[86] Thicknesse, Travels, p., 260. +[87] Dr. Birch, Life of Henry prince of Wales, p. 457. seq. +[88] No. 91, 92. 160. +[89] Bishop Patrick on Genesis xviii. 8. +[90] Calmer, v. Butter. So Judges iv, 19. compared with v. 25. +[91] Ib. No. 13, 14, 15. +[92] Stow, Hist. p. 1038. +[93] Lel. Coll. VI. p. 30. and see Dr. Percy on Northumb. Book, p. + 414. +[94] Archaologia, I. p. 319. Ill, p. 53. +[95] Barrington's Observ. on Statutes, p. 209. 252. Edit. 3d. + Archaolog. I. p. 330. Fitz-Stephen, p. 33. Lel. Coll. VI. p. 14. + Northumb. Book, p. 6. and notes. +[96] No. 20. 64. 99. +[97] No. 99. +[98] Fun. Mon. p. 624 +[99] Dr. Lister, Praf. ad Apicium, p. xii. +[100] Calmet. Dict. v. Eating. +[101] Calmet. Dict. v. Meats. +[102] Barnes, Hist. of E. III. p. 111. +[103] No. 70, Editor's MS. 17. alibi. +[104] Moll, Geogr. II. p. 130. Harris, Coll. of Voyages, I. p. 874. + Ed. Campbell. +[105] No. 20. 148. +[106] Glossary to Chaucer. See the Northumb. Book, p. 415 and 19. + also Quincy's Dispens. and Brookes's Nat. Hist. of Vegetables. +[107] Lister, Praf. ad Apicium, p. xii. +[108] Plinius, Nat. Hist. XII. cap. 7. +[109] Bochart. III. col. 332. +[110] See our Gloss. voce Greynes. +[111] Lye, in Junii Etymolog. +[112] But see the next article. +[113] Doing, hewing, hacking, grinding, kerving, &c. are easily + understood. +[114] By combining the Index and Glossary together, we have had an + opportunity of elucidating some terms more at large than could + conveniently be done in the notes. We have also cast the Index to the + Roll, and that to the Editor's MS, into one alphabet; distinguishing, + however, the latter from the former. +[115] Godwin de Prasul. p. 684. +[116] In Dr. Drake's edition of archbishop Parker, p. lxiii. it is + given to archbishop Winchelsea: but see Mr. Battely's Append. to + _Cantuaria Sacra_, p. 27. or the Archaologia, I. p. 330. and Leland's + Collectanea, VI. p. 30. where it is again printed, and more at large, + and ascribed to Warham. +[117] Thorne, Chron. inter X Script. Col. 2010. or Lel. Collect. VI. + p. 34. Ed. 1770. +[118] Leland, Collect. VI. p. 2. See also Randle Holme, III. p. 77. + Bishop Godwin de Prasul. p. 695. Ed. Richardson; where there are some + considerable variations in the messes or services, and he and the + Roll in Leland will correct one another. +[119] Vol. IV. p. 226. +[120] See first paragraph before. +[121] Leland's Collect. VI. p. 16. +[122] Holme, Acad. of Armory, III. p. 81. +[123] It is _pissibus_ again in the title to the Second Part. +[124] No. 7. 84. here No. 17. 35. 97. +[125] In the common calendars of our missals and breviaries, the + latter saint is called _Adauctus_, but in the Kalend. Roman. of Joh. + Fronto, Paris. 1652, p. 126, he is written _Audactus_, as here; and + see Martyrolog. Beda, p. 414. + + + + +THE + +FORME OF CURY. + +... fome [1] of cury [2] was compiled of the chef Maister Cokes of +kyng Richard the Secunde kyng of .nglond [3] aftir the Conquest. the +which was acounted þe [4] best and ryallest vyand [5] of alle +csten .ynges [6] and it was compiled by assent and avysement of +Maisters and [7] phisik [8] and of philosophie þat dwellid in his +court. First it techiþ a man for to make commune potages and commune +meetis for howshold as þey shold be made craftly and holsomly. +Aftirward it techiþ for to make curious potages & meetes and +sotiltees [9] for alle maner of States bothe hye and lowe. And the +techyng of the forme of making of potages & of meetes bothe of flessh +and of fissh. buth [10] y sette here by noumbre and by ordre. sso þis +little table here sewyng [11] wole teche a man with oute taryyng: to +fynde what meete þat hym lust for to have. + + or [12] to make gronnden benes . . . . . I. + For to make drawen benes. . . . . . . . . II. + for to make grewel forced.. . . . . . . . III. + Caboches in potage. . . . . . . . . . . . IIII. + rapes in potage . . . . . . . . . . . . . V. + Eowtes of Flessh. . . . . . . . . . . . . VI. + hebolas . . . . . . . . . . . . . . . . . VII. + Gowrdes in potage . . . . . . . . . . . . VIII. + ryse of Flessh. . . . . . . . . . . . . . IX. + Funges. . . . . . . . . . . . . . . . . . X. + Bursen. . . . . . . . . . . . . . . . . . XI. + Corat . . . . . . . . . . . . . . . . . . XII. + noumbles. . . . . . . . . . . . . . . . . XIII. + Roobroth. . . . . . . . . . . . . . . . . XIIII. + Tredure . . . . . . . . . . . . . . . . . XV. + Mounchelet. . . . . . . . . . . . . . . . XVI. + Bukkenade . . . . . . . . . . . . . . . . XVII. + Connat. . . . . . . . . . . . . . . . . . XVIII. + drepee. . . . . . . . . . . . . . . . . . XIX. + Mawmenee. . . . . . . . . . . . . . . . . XX. + Egurdouce . . . . . . . . . . . . . . . . XXI. + Capouns in Conney . . . . . . . . . . . . XXII. + haares in talbotes. . . . . . . . . . . . XXIII. + Haares in papdele . . . . . . . . . . . . XXIIII. + connynges in Cynee. . . . . . . . . . . . XXV. + Connynges in gravey . . . . . . . . . . . XXVI. + Chykens in gravey . . . . . . . . . . . . XXVII. + filetes in galyntyne. . . . . . . . . . . XXVIII. + Pigges in sawse sawge . . . . . . . . . . XXIX. + sawse madame. . . . . . . . . . . . . . . XXX. + Gees in hoggepot. . . . . . . . . . . . . XXXI. + carnel of pork. . . . . . . . . . . . . . XXXII. + Chikens in Caudell. . . . . . . . . . . . XXXIII. + chikens in hocchee. . . . . . . . . . . . XXXIII. + For to boyle Fesauntes, Partyches + Capons and Curlewes . . . . . . . . . . . XXX. V. + blank manng . . . . . . . . . . . . . . . XXXVI. + Blank Dessorre. . . . . . . . . . . . . . XXXVII. + morree. . . . . . . . . . . . . . . . . . XXXVIII. + Charlet . . . . . . . . . . . . . . . . . XXXIX. + charlot y forced. . . . . . . . . . . . . XX.II. + Cawdel ferry. . . . . . . . . . . . . . . XX.II. I. + iusshell. . . . . . . . . . . . . . . . . XX.II. III.[13] + Iusshell enforced . . . . . . . . . . . . XX.II. IIII. + mortrews. . . . . . . . . . . . . . . . . XX.II. V. + Blank mortrews. . . . . . . . . . . . . . XX.II. VI. + brewet of almony. . . . . . . . . . . . . XX.II. VII. + Peions y stewed . . . . . . . . . . . . . XX.II. VIII. + loseyns . . . . . . . . . . . . . . . . . XX.II. IX. + Tartletes . . . . . . . . . . . . . . . . XX.II. X. + pynnonade . . . . . . . . . . . . . . . . XX.II. XI. + Rosee . . . . . . . . . . . . . . . . . . XX.II. XII. + cormarye. . . . . . . . . . . . . . . . . XX.II. XIII. + New noumbles of Deer. . . . . . . . . . . XX.II. XIIII. + nota. . . . . . . . . . . . . . . . . . . XX.II. XV. + Nota. . . . . . . . . . . . . . . . . . . XX.II. XVI. + ipynee. . . . . . . . . . . . . . . . . . XX.II. XVII. + Chyryse . . . . . . . . . . . . . . . . . XX.II. XVIII. + payn Foundewe . . . . . . . . . . . . . . XX.II. XIX. + Crotoun . . . . . . . . . . . . . . . . . XX.III. + vyne grace. . . . . . . . . . . . . . . . XX.III. I. + Fonnell . . . . . . . . . . . . . . . . . XX.III. II. + douce ame . . . . . . . . . . . . . . . . XX.III. III. + Connynges in Cirypp . . . . . . . . . . . XX.III. IIII. + leche lumbard . . . . . . . . . . . . . . XX.III. V. + Connynges in clere broth. . . . . . . . . XX.III. VI. + payn Ragoun . . . . . . . . . . . . . . . XX.III. VII. + Lete lardes . . . . . . . . . . . . . . . XX.III. VIII. + furmente with porpeys . . . . . . . . . . XX.III. IX. + Perrey of Pesoun. . . . . . . . . . . . . XX.III. X. + pesoun of Almayn. . . . . . . . . . . . . XX.III. XI. + Chiches . . . . . . . . . . . . . . . . . XX.III. XII. + frenche owtes . . . . . . . . . . . . . . XX.III. XIII. + Makke . . . . . . . . . . . . . . . . . . XX.III. XIIII. + Aquapates . . . . . . . . . . . . . . . . XX.III. XV. + Salat . . . . . . . . . . . . . . . . . . XX.III. XVI. + fenkel in soppes. . . . . . . . . . . . . XX.III. XVII. + Clat. . . . . . . . . . . . . . . . . . . XX.III. XVIII. + appulmoy. . . . . . . . . . . . . . . . . XX.III. XIX. + Slete soppes. . . . . . . . . . . . . . . XX.IIII. + Letelorye . . . . . . . . . . . . . . . . XX.IIII. I. + Sowpes Dorry. . . . . . . . . . . . . . . XX.IIII. II. + Rapey . . . . . . . . . . . . . . . . . . XX.IIII. III. + Sause Sarzyne . . . . . . . . . . . . . . XX.IIII. IIII. + creme of almanndes. . . . . . . . . . . . XX.IIII. V. + Grewel of almandes. . . . . . . . . . . . XX.IIII. VI. + cawdel of almandes mylk . . . . . . . . . XX.IIII. VII. + Iowtes of almannd mylk. . . . . . . . . . XX.IIII. VIII. + Fygey . . . . . . . . . . . . . . . . . . XX.IIII. IX. + Pochee. . . . . . . . . . . . . . . . . . XX.IIII. X. + brewet of ayrenn. . . . . . . . . . . . . XX.IIII. XI. + Macrows . . . . . . . . . . . . . . . . . XX.IIII. XII. + Tostee. . . . . . . . . . . . . . . . . . XX.IIII. XIII. + Gyndawdry . . . . . . . . . . . . . . . . XX.IIII. XIIII. + Erbowle . . . . . . . . . . . . . . . . . XX.IIII. XV. + Resmolle. . . . . . . . . . . . . . . . . XX.IIII. XVI. + vyannde Cipre . . . . . . . . . . . . . . XX.IIII. XVII. + Vyannde Cipre of Samon. . . . . . . . . . XX.IIII. XVIII. + vyannde Ryal. . . . . . . . . . . . . . . XX.IIII. IX. + Compost . . . . . . . . . . . . . . . . . C. + gelee of Fyssh. . . . . . . . . . . . . . C. I. + Gelee of flessh . . . . . . . . . . . . . C. II. + Chysanne. . . . . . . . . . . . . . . . . C. III. + congur in sawce . . . . . . . . . . . . . C. IIII. + Rygh in sawce . . . . . . . . . . . . . . C. V. + makerel in sawce. . . . . . . . . . . . . C. VI. + Pykes in brasey . . . . . . . . . . . . . C. VII. + porpeys in broth. . . . . . . . . . . . . C. VIII. + Ballok broth. . . . . . . . . . . . . . . C. IX. + eles in brewet. . . . . . . . . . . . . . C. X + Cawdel of Samoun. . . . . . . . . . . . . C. XI. + plays in Cynee. . . . . . . . . . . . . . C. XII. + For to make Flaumpeyns. . . . . . . . . . C. XIII. + for to make noumbles in lent. . . . . . . C. XIIII. + For to make Chawdoun for lent . . . . . . C. XV. + furmente with porpays . . . . . . . . . . C. XVI. + Fylettes in galyntyne . . . . . . . . . . C. XVII. + veel in buknade . . . . . . . . . . . . . C. XVIII. + Sooles in Cyney . . . . . . . . . . . . . C. IX. + tenches in Cyney. . . . . . . . . . . . . XX.VI. + Oysters in gravey . . . . . . . . . . . . XX.VI. I + muskels in brewet . . . . . . . . . . . . XX.VI. II + Oysters in Cyney. . . . . . . . . . . . . XX.VI. III. + cawdel of muskels . . . . . . . . . . . . XX.VI. IIII. + Mortrews of Fyssh . . . . . . . . . . . . XX.VI. V + laumpreys in galyntyne. . . . . . . . . . XX.VI. VI. + Laumprouns in galyntyne . . . . . . . . . XX.VI. VII. + losyns in Fysshe day. . . . . . . . . . . XX.VI. VIII. + Sowpes in galyntyne . . . . . . . . . . . XX.VI. IX. + sobre sawse . . . . . . . . . . . . . . . XX.VI. X. + Colde Brewet. . . . . . . . . . . . . . . XX.VI. XI. + peeres in confyt. . . . . . . . . . . . . XX.VI. XII. + Egur douce of Fyssh . . . . . . . . . . . XX.VI. XIII. + Cold Brewet . . . . . . . . . . . . . . . XX.VI. XIIII. + Pevorat for Veel and Venysoun . . . . . . XX.VI. XV. + sawce blaunche for Capouns y sode . . . . XX.VI. XVI. + Sawce Noyre for Capons y rosted . . . . . XX.VI. XVII. + Galentyne . . . . . . . . . . . . . . . . XX.VI. XVIII. + Gyngeuer. . . . . . . . . . . . . . . . . XX.VI. XIX. + verde sawse . . . . . . . . . . . . . . . XX.VII. + Sawce Noyre for mallard . . . . . . . . . XX.VII. I. + cawdel for Gees . . . . . . . . . . . . . XX.VII. II. + Chawdon for Swannes . . . . . . . . . . . XX.VII. III. + sawce Camelyne. . . . . . . . . . . . . . XX.VII. IIII. + Lumbard Mustard . . . . . . . . . . . . . XX.VII. V. + Nota. . . . . . . . . . . . . . . . . . . XX.VII. VI. + Nota. . . . . . . . . . . . . . . . . . . XX.VII. VII. + frytour blaunched . . . . . . . . . . . . XX.VII. VIII. + Frytour of pasturnakes. . . . . . . . . . XX.VII. IX. + + + frytour of mylke. . . . . . . . . . . . . XX.VII. X. + frytour of Erbes. . . . . . . . . . . . . XX.VII. XI. + Raisiowls . . . . . . . . . . . . . . . . XX.VII. XII. + Whyte milates . . . . . . . . . . . . . . XX.VII. XIII. + crustardes of flessh. . . . . . . . . . . XX.VII. XIIII. + Mylates of Pork . . . . . . . . . . . . . XX.VII. XV. + crustardes of Fyssh . . . . . . . . . . . XX.VII. XVI. + Crustardes of erbis on fyssh day. . . . . XX.VII. XVII. + lesshes fryed in lentoun. . . . . . . . . XX.VII. XVIII. + Wastels y farced. . . . . . . . . . . . . XX.VII. XIX. + sawge y farced. . . . . . . . . . . . . . XX.VIII. + Sawgeat . . . . . . . . . . . . . . . . . XX.VIII. I. + cryspes . . . . . . . . . . . . . . . . . XX.VIII. II. + Cryspels. . . . . . . . . . . . . . . . . XX.VIII. III. + Tartee. . . . . . . . . . . . . . . . . . XX.VIII. IIII. + Tart in Ymbre day . . . . . . . . . . . . XX.VIII. V. + tart de Bry . . . . . . . . . . . . . . . XX.VIII. VI. + Tart de Brymlent. . . . . . . . . . . . . XX.VIII. VII. + tartes of Flessh. . . . . . . . . . . . . XX.VIII. VIII. + Tartletes . . . . . . . . . . . . . . . . XX.VIII. IX. + tartes of Fyssh . . . . . . . . . . . . . XX.VIII. X. + Sambocade . . . . . . . . . . . . . . . . XX.VIII. XI. + Erbolat . . . . . . . . . . . . . . . . . XX.VIII. XII. + Nysebek . . . . . . . . . . . . . . . . . XX.VIII. XIII. + for to make Pom Dorryes. & oþer þynges. . XX.VIII. XIIII. + Cotagres. . . . . . . . . . . . . . . . . XX.VIII. XV. + hart rows . . . . . . . . . . . . . . . . XX.VIII. XVI. + Potews. . . . . . . . . . . . . . . . . . XX.VIII. XVII. + Sachus. . . . . . . . . . . . . . . . . . XX.VIII. XVIII. + Bursews . . . . . . . . . . . . . . . . . XX.VIII. XIX. + spynoches y fryed . . . . . . . . . . . . XX.IX. + Benes y fryed . . . . . . . . . . . . . . XX.IX. I. + russhewses of Fruyt . . . . . . . . . . . XX.IX. II. + Daryols . . . . . . . . . . . . . . . . . XX.IX. III. + Flaumpens . . . . . . . . . . . . . . . . XX.IX. IIII. + Chewetes on flessh day. . . . . . . . . . XX.IX. V. + chewetes on fyssh day . . . . . . . . . . XX.IX. VI. + Hastletes . . . . . . . . . . . . . . . . XX.XI. VII. + comadore. . . . . . . . . . . . . . . . . XX.IX. VIII. + Chastletes. . . . . . . . . . . . . . . . XX.IX. IX. + for to make twey pecys of Flesshe + to fasten to gydre. . . . . . . . . . . . XX.IX. X. + pur fait y pocras . . . . . . . . . . . . XX.IX. XI. + For to make blank maunnger. . . . . . . . XX.IX. XII. + for to make Blank Desire. . . . . . . . . XX.IX. XIII. + For to make mawmoune. . . . . . . . . . . XX.IX. XIIII. + the pety peruaunt . . . . . . . . . . . . XX.IX. XV. + And the pete puant. . . . . . . . . . . . XX.IX. XVI. + + +XPLICIT TABULA. + +[1] This is a kind of Preamble to the Roll. A space is left for the + initial word, intended to be afterwards written in red ink, and + presumed to be Eis. _Fome_, the _lineola_ over it being either + casually omitted, or since obliterated, means _form_, written Foume + below, and in No. 195. +[2] Cury. Cookery. We have adopted it in the Title. V. Preface. +[3] ynglond. _E_ was intended to be prefixed in red ink. Vide Note [1] + and [6]. +[4] þ. This Saxon letter with the power of _th_, is used almost + perpetually in our Roll and the Editor's Ms. Every one may not have + adverted to it; but this character is the ground of our present + abbreviations y'e the, y't that, y's this, &c. the y in these cases + being evidently only an altered and more modern way of writing þ. +[5] vyaund. This word is to be understood in the concrete, _quasi_ + vyander, a curious epicure, an _Apicius_. V. Preface. +[6] csten ynges. Christian kings. _K_ being to be inserted afterwards + (v. note [1] and [3]) in red ink. Chaucer, v. christen. +[7] and. Read _of_. +[8] Phisik. V. Preface. +[9] Sotiltees. Devices in paste, wax, and confectionary ware; + reviving now, in some measure, in our grander deserts. V. Index. +[10] buth. _Be_, or _are_. V. Index. +[11] sewing. Following; from the French. Hence our _ensue_ written + formerly _ensew_. Skelton, p. 144; and _ensiew_, Ames Typ. Ant. p. 9. +[12] F is omitted for the reason given in note 1. +[13] No. XX.II. II. is omitted. + + + + +FOR TO MAKE GRONDEN BENES [1]. I. + +Take benes and dry hem in a nost [2] or in an Ovene and hulle hem +wele and wyndewe [3] out þe hulk and wayshe hem clene an do hem to +seeþ in gode broth [4] an ete hem with Bacon. + +[1] Gronden Benes. Beans ground (y ground, as No. 27. 53. 105.) + stript of their hulls. This was a dish of the poorer householder, as + also is 4 and 5, and some others. +[2] a nost. An ost, or kiln. Vide Gloss. _voce_ Ost. +[3] wyndewe. Winnow. +[4] gode broth. Prepared beforehand. + + +FOR TO MAKE DRAWEN BENES. II. + +Take benes and seeþ hem and grynde hem in a morter [1] and drawe hem +up [2] with gode broth an do Oynouns in the broth grete mynced [3] an +do þerto and colour it with Safroun and serve it forth. + +[1] morter. Mortar. +[2] Footnote f: drawen hem up. Mix them. +[3] Footnote g: grete mynced. Grossly, not too small. + + +FOR TO MAKE GREWEL FORCED [1]. III. + +Take grewel and do to the fyre with gode flessh and seeþ it wel. take +the lire [2] of Pork and grynd it smal [3] and drawe the grewel +thurgh a Straynour [4] and colour it wiþ Safroun and serue [5] forth. + +[1] forced, farced, enriched with flesh. Vide Gloss. +[2] lire. Flesh. +[3] grynd it smal. Bruise or beat in a mortar. +[4] stryno'. Strainer. +[5] serue. Serve. Vide Gloss. + + +CABOCHES [1] IN POTAGE. IIII. + + +Take Caboches and quarter hem and seeth hem in gode broth with +Oynouns y mynced and the whyte of Lekes y slyt and corue smale [2] +and do þer to safroun an salt and force it with powdour douce [3]. + +[1] Caboches. Probably cabbages. +[2] corue smale. Cut small. V. _i corue_ in Gloss. +[3] powdour douce. Sweet aromatic powder. V. Pref. + + +RAPES [1] IN POTAGE. V. + +Take rapus and make hem clene and waissh hem clene. quare hem [2]. +parboile hem. take hem up. cast hem in a gode broth and seeþ hem. +mynce Oynouns and cast þerto Safroun and salt and messe it forth +with powdour douce. the wise [3] make of Pasturnakes [4] and +skyrwates. [5] + + +[1] Rapes, or rapus. Turneps. +[2] quare hem. Cut them in _squares_, or small pieces. V. Gloss. +[3] in the wise, _i.e._ in the same manner. _Self_ or _same_, seems + to be casually omitted. Vide No. 11 and 122. +[4] Pasturnakes, for parsnips or carrots. V. Gloss. +[5] skyrwates, for skirrits or skirwicks. + + +EOWTES [1] OF FLESSH. VI. + +Take Borage, cool [2]. langdebef [3]. persel [4]. betes. orage [5]. +auance [6]. violet [7]. saueray [8]. and fenkel [9]. and whane þey +buth sode; presse hem wel smale. cast hem in gode broth an seeþ hem. +and serue hem forth. + +[1] Eowtes. _Lowtes_, No. 88, where, in the process, it is _Rowtes_. + Quare the meaning, as Roots does not apply to the matter of the + Recipe. In No. 73 it is written _owtes_. +[2] Cole, or colewort. +[3] Langdebef. Bugloss, buglossum sylvestre. These names all arise + from a similitude to an ox's tongue. V. Ms. Ed. No. 43. +[4] Persel. Parsley. +[5] orage. Orach, _Atriplex_. Miller, Gard. Dict. +[6] auance. Forte Avens. V. Avens, in Gloss. +[7] The leaves probably, and not the flower. +[8] Savory. +[9] Fenkel. Fennil. + + +HEBOLACE [1]. VII. + + +Take Oynouns and erbes and hewe hem small and do þes to gode broth. +and aray [2] it as þou didest caboches. If þey be in fyssh day. make +[3] on the same maner [4] with water and oyle. and if it be not in +Lent alye [5] it with zolkes of Eyren [6]. and dresse it forth and +cast þer to powdour douce. + +[1] Hebolace. Contents, Hebolas; for _Herbolas_, from the herbs used; + or, if the first letter be omitted (see the Contents), _Chebolas_, + from the Chibols employed. +[2] aray. Dress, set it out. +[3] make. Dress. Vide Gloss. +[4] maner. manner. +[5] alye. Mix. V. Gloss. +[6] Eyren. Eggs. V. Gloss. + + +GOURDES IN POTAGE. VIII. + +Take young Gowrdes pare hem and kerue [1] hem on pecys. cast hem in +gode broth, and do þer to a gode pertye [2] of Oynouns mynced. take +Pork soden. grynd it and alye it þer with and wiþ zolkes of ayrenn. +do þer to safroun and salt, and messe it forth with powdour douce. + +[1] kerve. Cut. +[2] partye. Party, i.e. quantity. + + +RYSE [1] OF FLESH. IX. + +Take Ryse and waishe hem clene. and do hem in erthen pot with gode + +broth and lat hem seeþ wel. afterward take Almaund mylke [2] and do +þer to. and colour it wiþ safroun an salt, an messe forth. + +[1] Ryse. Rice. V. Gloss. +[2] Almand mylke. V. Gloss. + + +FUNGES [1]. X. + +Take Funges and pare hem clere and dyce hem [2]. take leke and shred +hym small and do hym to seeþ in gode broth. colour it with safron and +do þer inne powdour fort [3]. + +[1] Funges. Mushrooms. +[2] dyce hem. Cut them in squares. Vide _quare_ in Gloss. +[3] Powdour fort. Vide Preface. + + +BURSEN [1]. XI. + +Take the whyte of Lekes. slype hem and shrede hem small. take +Noumbles [2] of swyne and boyle hem in broth and wyne. take hym up +and dresse hem and do the Leke in the broth. seeþ and do the Noumbles +þer to make a Lyour [3] of brode blode and vynegre and do þer to +Powdour fort seeþ Oynouns mynce hem and do þer to. the self wise make +of Pigges. + +[1] Bursen. Qu. the etymon. +[2] Noumbles. Entrails. V. Gloss. +[3] Lyo', Lyour. A mixture. Vide _alye_ in Gloss. + + +CORAT [1]. XII. + +Take the Noumbles of Calf. Swyne. or of Shepe. parboile hem and +skerne hem to dyce [2] cast hem in gode broth and do þer to erbes. +grynde chyballes [3]. smale y hewe. seeþ it tendre and lye it with +zolkes of eyrenn. do þer to verious [4] safroun powdour douce and +salt, and serue it forth. + +[1] Corat. Qu. +[2] kerve hem to dyce. V. _quare_ in Gloss. +[3] Chyballes. Chibols, young onions. V. Gloss. +[4] verious. Verjuice. + + +NOUMBLES. XIII. + +Take noumbles of Deer oþer [1] of oþer beest parboile hem kerf hem to +dyce. take the self broth or better. take brede and grynde with the +broth. and temper it [2] up with a gode quantite of vyneger and wyne. +take the oynouns and parboyle hem. and mynce hem smale and do þer to. +colour it with blode and do þer to powdour fort and salt and boyle it +wele and serue it fort [3]. + +[1] oþer. Other, i.e. or. +[2] temper it. Temper it, i. e. mix it. +[3] fort. Miswritten for _forth_. So again No. 31. 127. + + +ROO [1] BROTH. XIIII. + +Take the lire of the Deer oþer of the Roo parboile it on smale peces. +seeþ it wel half in water and half in wyne. take brede and bray it +wiþ the self broth and drawe blode þer to and lat it seeth to gedre +with powdour fort of gynger oþer of canell [2]. and macys [3]. with a +grete porcioun of vineger with Raysouns of Coraunte [4]. + +[1] Roo. Roe. The Recipe in Ms. Ed. No. 53. is very different. +[2] Canell. Cinnamon. +[3] macys. Mace. V. Preface and Gloss. +[4] Raysouns of Coraunte. Currants. V. Gloss. + + +TREDURE [1]. XV. + +Take Brede and grate it. make a lyre [2] of rawe ayrenn and do þerto +Safroun and powdour douce. and lye it up [3] with gode broth. and +make it as a Cawdel. and do þerto a lytel verious. + +[1] Tredure. A Cawdle; but quare the etymon. The French _tres dure_ + does not seem to answer. +[2] lyre. Mixture. +[3] lye it up. Mix it. + + +MONCHELET [1]. XVI. + +Take Veel oþer Moton and smite it to gobettes seeþ it in gode broth. +cast þerto erbes yhewe [2] gode wyne. and a quantite of Oynouns +mynced. Powdour fort and Safroun. and alye it with ayren and verious. +but lat not seeþ after. + +[1] Monchelet. _Mounchelet_, Contents. +[2] y hewe. Shred. + + +BUKKENADE [1]. XVII. + +Take Hennes [2] oþer Conynges [3] oþer Veel oþer oþer Flessh an hewe +hem to gobettes waische it and hit well [4]. grynde Almandes +unblaunched. and drawe hem up with þe broth cast þer inne raysons of +Corance. sugur. Powdour gyngur erbes ystewed in grees [5]. Oynouns +and Salt. If it is to to [6] thynne. alye it up with flour of ryse +oþer with oþer thyng and colour it with Safroun. + +[1] Bukkenade. Vide No. 118. qu. +[2] Hennes; including, I suppose, chicken and pullets. +[3] Conynges. Coneys, Rabbits. +[4] hit well. This makes no sense, unless _hit_ signifies smite or + beat. +[5] Grees. Fat, lard, _grece_. No. 19. +[6] to to. So again, No. 124. To is _too_, v. Gloss. And _too_ is + found doubled in this manner in _Mirrour for Magistrates_, p. 277. + 371, and other authors. + + +CONNATES [1]. XVIII. + +Take Connes and pare hem. pyke out the best and do hem in a pot of +erthe. do þerto whyte grece þat he stewe þer inne. and lye hem up +with hony clarified and with rawe zolkes [2] and with a lytell +almaund mylke and do þerinne powdour fort and Safron. and loke þat it +be yleesshed [3], + +[1] Connat seems to be a kind of marmalade of connes, or quinces, + from Fr. _Coing_. Chaucer, v. Coines. Written quinces No. 30. +[2] Yolkes, i. e. of Eggs. +[3] yleesshed. V. Gloss. + + +DREPEE [1]. XIX. + +Take blanched Almandes grynde hem and temper hem up with gode broth +take Oynouns a grete quantite parboyle hem and frye hem and do þerto. +take smale bryddes [2] parboyle hem and do þerto Pellydore [3] and +salt. and a lytel grece. + +[1] Drepee. Qu. +[2] bryddes. Birds. _Per metathesin; v. R. in Indice_. +[3] Pellydore. Perhaps _pellitory_. _Peletour_, 104. + + +Mawmenee [1]. XX. + +Take a pottel of wyne greke. and ii. pounde of sugur take and +clarifye the sugur with a qantite of wyne an drawe it thurgh a +straynour in to a pot of erthe take flour of Canell [2]. and medle [3] +with sum of the wyne an cast to gydre. take pynes [4] with Dates and +frye hem a litell in grece oþer in oyle and cast hem to gydre. take +clowes [5] an flour of canel hool [6] and cast þerto. take powdour +gyngur. canel. clower, colour it with saundres a lytel yf hit be nede +cast salt þerto. and lat it seeþ; warly [7] with a slowe fyre and not +to thyk [8], take brawn [9] of Capouns yteysed [10]. oþer of +Fesauntes teysed small and cast þerto. + +[1] Vide No. 194, where it is called _Mawmenny_. +[2] Flour of Canell. Powder of Cinamon. +[3] medle. Mix. +[4] pynes. A nut, or fruit. Vide Gloss. +[5] clowes. Cloves. +[6] hool. Whole. How can it be the flour, or powder, if whole? Quare, + _flower_ of cand for _mace_. +[7] warly. Warily, gently. +[8] not to thyk. So as to be too thick; or perhaps, _not to thicken_. +[9] brawn. Fleshy part. Few Capons are cut now except about Darking + in Surry; they have been excluded by the turkey, a more magnificent, + but perhaps not a better fowl. + +[10] yteysed, or _teysed_, as afterwards. Pulled in pieces by the + fingers, called _teezing_ No. 36. This is done now with flesh of + turkeys, and thought better than mincing. Vide Junius, voce _Tease_. + + +EGURDOUCE [1]. XXI. + +Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in +white grece. take raysouns of Coraunce and fry hem take oynouns +parboile hem and hewe hem small and fry hem. take rede wyne suger +with powdour of peper. of gynger of canel. salt. and cast þerto. and +lat it seeþ with a gode quantite of white grece an serue it forth. + +[1] Egurdouce. The term expresses _piccante dolce_, a mixture of sour + and sweet; but there is nothing of the former in the composition. + Vide Gloss. + + +CAPOUNS IN COUNCYS [1]. XXII. + +Take Capons and rost hem right hoot þat þey be not half y nouhz and +hewe hem to gobettes and cast hem in a pot, do þerto clene broth, +seeþ hem þat þey be tendre. take brede and þe self broth and drawe it +up yferer [2], take strong Powdour and Safroun and Salt and cast þer +to. take ayrenn and seeþ hem harde. take out the zolkes and hewe the +whyte þerinne, take the Pot fro þe fyre and cast the whyte þerinne. +messe the disshes þerwith and lay the zolkes hool and flour it with +clowes. + +[1] Concys seems to be a kind of known sauce. V. Gloss. +[2] yfere. Together. + + +HARES [1] IN TALBOTES [2]. XXIII. + +Take Hares and hewe hem to gobettes and seeþ hem with þe blode +unwaisshed in broth. and whan þey buth y nowh: cast hem in colde +water. pyke and waisshe hem clene. cole [3] the broth and drawe it +thurgh a straynour. take oþer blode and cast in boylyng water seeþ it +and drawe it thurgh a straynour. take Almaundes unblaunched. waisshe +hem and grynde hem and temper it up with the self broth. cast al in a +pot. tak oynouns and parboile hem smyte hem small and cast hem in to +þis Pot. cast þerinne Powdour fort. vynegur an salt. + +[1] Haares, Contents. So again, No. 24. +[2] Talbotes. Ms. Ed. No. 9, _Talbotays_. +[3] Cole. Cool. + + +HARES IN PAPDELE [1]. XXIIII. + +Take Hares parboile hem in gode broth. cole the broth and waisshe the +fleyssh. cast azeyn [2] to gydre. take obleys [3] oþer wafrouns [4] +in stede of lozeyns [5]. and cowche [6] in dysshes. take powdour +douce and lay on salt the broth and lay onoward [7] an messe forth. + +[1] Papdele. Qu. +[2] azeyn. Again. +[3] obleys, called _oblata_; for which see Hearne ad Lib. Nig. I. p. + 344. A kind of Wafer, otherwise called _Nebula_; and is the French + _oublie, oble_. Leland, Collect. IV. p. 190. 327. +[4] wafrouns. Wafers. +[5] loseyns. Vide Gloss. +[6] cowche. Lay. +[7] onoward. Upon it. + + +CONNYNGES IN CYNEE [1]. XXV. + +Take Connynges and smyte hem on peces. and seeþ hem in gode broth, +mynce Oynouns and seeþ hem in grece and in gode broth do þerto. drawe +a lyre of brede. blode. vynegur and broth do þerto with powdour fort. + +[1] Cynee. Vide Gloss. + + +CONNYNGES IN GRAUEY. XXVI. + +Take Connynges smyte hem to pecys. parboile hem and drawe hem with a +gode broth with almandes blanched and brayed. do þerinne sugur and +powdour gynger and boyle it and the flessh þerwith. flour it with +sugur and with powdour gynger an serue forth. + + +CHYKENS IN GRAVEY. XXVII. + +Take Chykens and serue hem the same manere and serue forth. + + +FYLETTES [1] OF GALYNTYNE [2]. XXVIII. + +Take fylettes of Pork and rost hem half ynowh smyte hem on pecys. +drawe a lyour of brede and blode. and broth and Vineger. and do +þerinne. seeþ it wele. and do þerinne powdour an salt an messe it +forth. + + +[1] Fylettes. Fillets. +[2] of Galyntyne. In Galyntyne. Contents, _rectlus_. As for + _Galentine_, see the Gloss. + + +PYGGES IN SAWSE SAWGE [1]. XXIX. + +Take Pigges yskaldid and quarter hem and seeþ hem in water and salt, +take hem and lat hem kele [2]. take persel sawge. and grynde it with +brede and zolkes of ayrenn harde ysode. temper it up with vyneger sum +what thyk. and, lay the Pygges in a vessell. and the sewe onoward and +serue it forth. + +[1] Sawge. Sage. As several of them are to be used, these pigs must + have been small. +[2] kele. Cool. + + +SAWSE MADAME. XXX. + +Take sawge. persel. ysope. and saueray. quinces. and peeres [1], +garlek and Grapes. and fylle the gees þerwith. and sowe the hole þat +no grece come out. and roost hem wel. and kepe the grece þat fallith +þerof. take galytyne and grece and do in a possynet, whan the gees +buth rosted ynowh; take an smyte hem on pecys. and þat tat [2] is +withinne and do it in a possynet and put þerinne wyne if it be to +thyk. do þerto powdour of galyngale. powdour douce and salt and boyle +the sawse and dresse þe Gees in disshes and lay þe sowe onoward. + +[1] Peares. Pears. +[2] that tat, i.e. that that. Vide Gloss. + + +GEES IN HOGGEPOT [1]. XXXI. + +Take Gees and smyte hem on pecys. cast hem in a Pot do þerto half +wyne and half water. and do þerto a gode quantite of Oynouns and +erbest. Set it ouere the fyre and couere [2] it fast. make a layour +of brede and blode an lay it þerwith. do þerto powdour fort and serue +it fort. + +[1] Hoggepot. Hodge-podge. _Ochepot_. Ms. Ed. No. 22. French, + _Hochepot_. Cotgrave. See Junii Enym. v. _Hotch-potch_. +[2] couere. Cover. + + +CARNEL [1] OF PORK. XXXII. + +Take the brawnn of Swyne. parboile it and grynde it smale and alay it +up with zolkes of ayren. set it ouere [2] the fyre with white Grece +and lat it not seeþ to fast. do þerinne Safroun an powdour fort and +messe it forth. and cast þerinne powdour douce, and serue it forth. + +[1] Carnel, perhaps _Charnel_, from Fr. _Chaire_. +[2] ouere. Over. So again, No. 33. + + +CHYKENNS [1] IN CAWDEL. XXXIII. + +Take Chikenns and boile hem in gode broth and ramme [2] hem up. þenne +take zolkes of ayrenn an þe broth and alye it togedre. do þerto +powdour of gynger and sugur ynowh safroun and salt. and set it ouere +the fyre withoute boyllyng. and serue the Chykenns hole [3] oþer +ybroke and lay þe sowe onoward. + +[1] Chikens. Contents. So again in the next Recipe. +[2] ramme. Qu. press them close together. +[3] hole. Whole. + + +CHYKENS IN HOCCHEE [1]. XXXIIII. + +Take Chykenns and scald hem. take parsel and sawge withoute eny oþere +erbes. take garlec an grapes and stoppe the Chikenns ful and seeþ hem +in gode broth. so þat þey may esely be boyled þerinne. messe hem an +cast þerto powdour dowce. + +[1] Hochee. This does not at all answer to the French _Hachis_, or + our _Hash_; therefore qu. + +FOR TO BOILE FESAUNTES. PARTRUCHES. CAPONS AND CURLEWES. XXXV. + +Take gode broth and do þerto the Fowle. and do þerto hool peper and +flour of canel a gode quantite and lat hem seeþ þwith. and messe it +forth. and þer cast þeron Podour dowce. + + +BLANK MAUNGER [1]. XXXVI. + +Take Capouns and seeþ hem, þenne take hem up. take Almandes blaunched. +grynd hem and alay hem up with the same broth. cast the mylk in a pot. +waisshe rys and do þerto and lat it seeþ. þanne take brawn of Capouns +teere it small and do þerto. take white grece sugur and salt and cast +þerinne. lat it seeþ. þenne messe it forth and florissh it with aneys +in confyt rede oþer whyt. and with Almaundes fryed in oyle. and serue +it forth. + +[1] Blank Maunger. Very different from ours. Vide Gloss. + + +BLANK DESSORRE [1]. XXXVII. + +Take Almandes blaunched, grynde hem and temper hem up with whyte wyne, +on fleissh day with broth. and cast þerinne flour of Rys. oþer +amydoun [2], and lye it þerwith. take brawn of Capouns yground. take +sugur and salt and cast þerto and florissh it with aneys whyte. take +a vessel yholes [3] and put in safroun. and serue it forth. + +[1] Blank Dessorre. V. Gloss. +[2] Amydoun. "Fine wheat flour steeped in water, strained and let + stand to settle, then drained and dried in the sun; used for bread or + in broths." Cotgrave. Used in No. 68 for colouring white. +[3] yholes. Quare. + + +MORREE [1]. XXXVIII. + +Take Almandes blaunched, waisshe hem. grynde hem. and temper hem up +with rede wyne, and alye hem with flour of Rys. do þerto Pynes yfryed. +and colour it with saundres. do þerto powdour fort and powdour douce + +and salt, messe it forth and flour it [2] with aneys confyt whyte. + +[1] Morree. Ms. Ed. 37. _murrey_. Ibid. II. 26. _morrey_; probably + from the mulberries used therein. +[2] flour it. Flourish it. + + +CHARLET [1]. XXXIX. + +Take Pork and seeþ it wel. hewe it smale. cast it in a panne. breke +ayrenn and do þerto and swyng [2] it wel togyder. do þerto Cowe mylke +and Safroun and boile it togyder. salt it & messe it forth. + +[1] Charlet; probably from the French, _chair_. Qu. Minced Meat, and + the next article, Forced Meat. +[2] swyng. Shake, mix. + + +CHARLET YFORCED. XX.II. + +Take mylke and seeþ it, and swyng þerwith zolkes of Ayrenn and do +þerto. and powdour of gynger suger. and Safroun and cast þerto. take +the Charlet out of the broth and messe it in dysshes, lay the sewe +onoward. flour it with powdour douce. and serue it forth. + + +CAWDEL FERRY [1]. XX.II. I. + +Take flour of Payndemayn [2] and gode wyne. and drawe it togydre. do +þerto a grete quantite of Sugur cypre. or hony clarified, and do +þerto safroun. boile it. and whan it is boiled, alye it up with +zolkes of ayrenn. and do þerto salt and messe it forth. and lay þeron +sugur and powdour gyngur. + +[1] ferry. Quare. We have _Carpe in Ferry_, Lel. Coll. VI. p. 21. +[2] Payndemayn. White bread. Chaucer. + + +JUSSHELL [1]. XX.II. III. + +Take brede ygrated and ayrenn and swyng it togydre. do þerto safroun, +sawge. and salt. & cast broth. þerto. boile it & messe it forth. + +[1] Jusshell. See also next number. _Jussell_, Ms. Ed. 21, where the + Recipe is much the same. Lat. _Juscellam_, which occurs in the old + scholiast on Juvenal iv. 23; and in Apicius, v. 3. Vide Du Fresne, v. + _Jusselium_ and _Juscellum_, where the composition consists of + _vinum_, _ova_, and _sagmea_, very different from this. Faber in + Thesauro cites _Juscellum Gallina_ from Theod. Priscianus. + + +N.B. No. XX.II. II. is omitted both here and in the Contents. + + +JUSSHELL ENFORCED [1]. XX.II. IIII. + +Take and do þerto as to charlet yforced. and serue it forth. + +[1] Jusshell enforced. As the _Charlet yforced_ here referred to was + made of pork, compare No. 40 with No. 39. So in Theod. Priscian we + have _Jussetlum Gallina_. + + +MORTREWS [1]. XX.II. V. + +Take hennes and Pork and seeþ hem togyder. take the lyre of Hennes +and of the Pork, and hewe it small and grinde it all to doust [2]. +take brede ygrated and do þerto, and temper it with the self broth +and alye it with zolkes of ayrenn, and cast þeron powdour fort, boile +it and do þerin powdour of gyngur sugur. safroun and salt. and loke +þer it be stondyng [3], and flour it with powdour gynger. + +[1] Mortrews. Vide Gloss. +[2] doust. Dust, powder. +[3] stondyng. Stiff, thick. + + +MORTREWS BLANK. XX.II. VI. + +Take Pork and Hennes and seeþ hem as to fore. bray almandes blaunched, +and temper hem up with the self broth. and alye the fleissh with the +mylke and white flour of Rys. and boile it. & do þerin powdour of +gyngur sugar and look þat it be stondyng. + + +BREWET OF ALMONY [1]. XX.II. VII. + +Take Conynges or kiddes and hewe hem small on moscels [2] oþer on +pecys. parboile hem with the same broth, drawe an almaunde mylke and +do the fleissh þerwith, cast þerto powdour galyngale & of gynger with +flour of Rys. and colour it wiþ alkenet. boile it, salt it. & messe +it forth with sugur and powdour douce. + +[1] Almony. Almaine, or Germany. _Almany_. Fox, part I. p. 239. + _Alamanie_. Chron. Sax. p. 242. V. ad No. 71. +[2] moscels. Morsels. + + +PEIOUNS [1] YSTEWED. XX.II. VIII. + + +Take peions and stop hem with garlec ypylled and with gode erbes +ihewe. and do hem in an erthen pot. cast þerto gode broth and whyte +grece. Powdour fort. safroun verious & salt. + +[1] Peiouns, Pejons, i. e. Pigeons, _j_ is never written here in the + middle of a word. + + +LOSEYNS [1]. XX.II. IX. + +Take gode broth and do in an erthen pot, take flour of payndemayn and +make þerof past with water. and make þerof thynne foyles as paper [2] +with a roller, drye it harde and seeþ it in broth take Chese ruayn [3] +grated and lay it in disshes with powdour douce. and lay þeron +loseyns isode as hoole as þou mizt [4]. and above powdour and chese, +and so twyse or thryse, & serue it forth. + +[1] Loseyns. Vide in Gloss. +[2] foyles as paper. _Leaves_ of paste as thin as _paper_. +[3] Chese ruyan. 166. Vide Gloss. +[4] mizt. Might, i.e. can. + + +TARTLETTES [1]. XX.II. X. + +Take pork ysode and grynde it small with safroun, medle it with +ayrenn and raisons of coraunce and powdour fort and salt, and make a +foile of dowhz [2] and close the fars [3] þerinne. cast þe Tartletes +in a Panne with faire water boillyng and salt, take of the clene +Flessh withoute ayren & bolle it in gode broth. cast þerto powdour +douce and salt, and messe the tartletes in disshes & helde [4] the +sewe þeronne. + +[1] Tarlettes. _Tartletes_ in the process. +[2] foile of dowhz, or dowght. A leaf of paste. +[3] fars. Forced-meat. +[4] helde. Cast. + + +PYNNONADE [1]. XX.II. XI. + +Take Almandes iblaunched and drawe hem sumdell thicke [2] with gode +broth oþer with water and set on the fire and seeþ it, cast þerto +zolkes of ayrenn ydrawe. take Pynes yfryed in oyle oþer in grece and +þerto white Powdour douce, sugur and salt. & colour it wiþ alkenet a +lytel. + +[1] Pynnonade. So named from the _Pynes_ therein used. +[2] sumdell thicke. Somewhat thick, thickish. + + +ROSEE [1]. XX.II. XII. + +Take thyk mylke as to fore welled [2]. cast þerto sugur a gode +porcioun pynes. Dates ymynced. canel. & powdour gynger and seeþ it, +and alye it with flores of white Rosis, and flour of rys, cole it, +salt it & messe it forth. If þou wilt in stede of Almaunde mylke, +take swete cremes of kyne. + +[1] Rosee. From the white roles therein mentioned. See No. 41. in Mi. + Ed. but No. 47 there is totally different. +[2] welled, f. _willed_; directed. + + + +CORMARYE [1]. XX.II. XIII. + +Take Colyandre [2], Caraway smale grounden, Powdour of Peper and +garlec ygrounde in rede wyne, medle alle þise [3] togyder and salt it, +take loynes of Pork rawe and fle of the skyn, and pryk it wel with a +knyf and lay it in the sawse, roost þerof what þou wilt, & kepe þat +þat fallith þerfro in the rosting and seeþ it in a possynet with +faire broth, & serue it forth witþ þe roost anoon [4]. + +[1] Cormarye. Quare. +[2] Golyandre. Coriander. +[3] þise. These. +[4] anoon. Immediately. + + +NEWE NOUMBLES OF DEER. XX.II. XIIII. + +Take noumbles and waisshe hem clene with water and salt and perboile +hem in water. take hem up an dyce hem. do with hem as with ooþer +noumbles. + + + +NOTA. XX.II. XV. + +The Loyne of the Pork, is fro the hippe boon to the hede. + + +NOTA. XX.II. XVI. + +The fyletes buth two, that buth take oute of the Pestels [1]. + +[1] Pestels. Legs. + + +SPYNEE [1]. XX.II.XVII. + +Take and make gode thik Almaund mylke as tofore. and do þerin of +flour of hawthorn [2]. and make it as a rose. & serue it forth. + +[1] Spynee. As made of Haws, the berries of Spines, or Hawthorns. +[2] Hawthern. Hawthorn. + + +CHYRYSE [1] XX.II. XVIII. + +Take Almandes unblanched, waisshe hem, grynde hem, drawe hem up with +gode broth. do þerto thridde part of chiryse. þe stones. take oute +and grynde hem smale, make a layour of gode brede an powdour and salt +and do þerto. colour it with sandres so that it may be stondyng, and +florish it with aneys and with cheweryes, and strawe þeruppon and +serue it forth. + +[1] Chyryse. _Chiryse_ in the process. _Cheriseye._ Ms. Ed. II. 18. + _Chiryes_ there are cherries. And this dish is evidently made of + Cherries, which probably were chiefly imported at this time from + Flanders, though they have a Saxon name, [Anglo-Saxon: cyrre]. + + +PAYN FONDEW [1]. XX.II. XIX. + +Take brede and frye it in grece oþer in oyle, take it and lay it in +rede wyne. grynde it with raisouns take hony and do it in a pot and +cast þerinne gleyres [2] of ayrenn wiþ a litel water and bete it wele +togider with a sklyse [3]. set it ouer the fires and boile it. and +whan the hatte [4] arisith to goon [5] ouer, take it adoun and kele +it, and whan it is þer clarified; do it to the oþere with sugur and +spices. salt it and loke it be stondyng, florish it with white +coliaundre in confyt. + +[1] foundewe. Contents. It seems to mean _dissolved_. V. _found_ in + Gloss. +[2] gleyres. Whites. +[3] Sklyse. Slice. +[4] hatte. Seems to mean _bubling_ or _wallop_. +[5] goon. Go. + + + +CROTOUN [1]. XX.III. + +Take the offal of Capouns oþer of oþere briddes. make hem clene and +parboile hem. take hem up and dyce hem. take swete cowe mylke and +cast þerinne. and lat it boile. take Payndemayn [2] and of þe self +mylke and drawe thurgh a cloth and cast it in a pot and lat it seeþ, +take ayren ysode. hewe the white and cast þerto, and alye the sewe +with zolkes of ayren rawe. colour it with safron. take the zolkes and +fry hem and florish hem þerwith and with powdour douce. + +[1] Crotoun. Ms. Ed. 24. has _Craytoun_, but a different dish. +[2] Payndemayn. Whitebread. V. ad No. 41. + + +VYNE GRACE [1]. XX.III. I. + +Take smale fylettes of Pork and rost hem half and smyte hem to +gobettes and do hem in wyne an Vynegur and Oynouns ymynced and stewe +it yfere do þerto gode poudours an salt, an serue it forth. + +[1] Vyne Grace. Named probably from _grees_, wild swine, and the mode + of dressing in _wine_. V. Gloss. voce _Vyne grace_. + + + +FONNELL [1]. XX.III. II. + +Take Almandes unblaunched. grynde hem and drawe hem up with gode +broth, take a lombe [2] or a kidde and half rost hym. or the þridde +[3] part, smyte hym in gobetes and cast hym to the mylke. take smale +briddes yfasted and ystyned [4]. and do þerto sugur, powdour of +canell and salt, take zolkes of ayrenn harde ysode and cleeue [5] a +two and ypaunced [6] with flour of canell and florish þe sewe above. +take alkenet fryed and yfoundred [7] and droppe above with a feþur [8] +and messe it forth. + +[1] Fonnell. Nothing in the recipe leads to the etymon of this + multifarious dish. +[2] Lombe. Lamb. +[3] thridde. Third, per metathesin. +[4] yfasted and ystyned. +[5] cleeue. cloven. +[6] ypaunced. pounced. +[7] yfoundred. melted, dissolved. +[8] feþ'. feather. + + +DOUCE AME [1]. XX.III. III. + +Take gode Cowe mylke and do it in a pot. take parsel. sawge. ysope. +saueray and ooþer gode herbes. hewe hem and do hem in the mylke and +seeþ hem. take capouns half yrosted and smyte hem on pecys and do +þerto pynes and hony clarified. salt it and colour it with safroun an +serue it forth. + +[1] Douce Ame. _Quasi_, a delicious dish. V. Blank Desire in Gloss. + Titles of this tissue occur in Apicius. See Humelberg. p. 2. + + +CONNYNGES IN CYRIP [1]. XX.III. IIII. + +Take Connynges and seeþ hem wel in good broth. take wyne greke and do +þerto with a porcioun of vyneger and flour of canel, hoole clowes +quybibes hoole, and ooþer gode spices with raisouns coraunce and +gyngyner ypared and ymynced. take up the conynges and smyte hem on +pecys and cast hem into the Siryppe and seeþ hem a litel on the fyre +and sue it forth. + +[1] Cyrip. In the process _Siryppe. Cirypp_, Contents. _Sirop_ or + _Sirup_, as 133. _Syryp_, 132. + + +LECHE LUMBARD [1]. XX.III. V. + +Take rawe Pork and pulle of the skyn. and pyke out þe skyn synewes +and bray the Pork in a morter with ayrenn rawe do þerto suger, salt, +raysouns coraunce, dates mynced, and powdour of Peper powdour gylofre. +an do it in a bladder, and lat it seeþ til it be ynowhz. and whan it +is ynowh, kerf if leshe it [2] in likenesse of a peskodde [3], and +take grete raysouns and grynde hem in a morter, drawe hem Up wiþ rede +wyne, do þerto mylke of almaundes colour it with saunders an safroun. + +and do þerto powdour of peper an of gilofre and boile it. and whan it +is iboiled; take powdour of canel and gynger, and temper it up with +wyne. and do alle þise thynges togyder. and loke þat it be rennyns +[4], and lat it not seeþ after that it is cast togyder, an serue it +forth. + +[1] Leche Lumbard. So called from the country. Randle Home says, + _Leach_ is "a kind of jelly made of cream, ising-glass, sugar and + almonds, with other compounds." +[2] Leshe it. Vide Gloss. +[3] Peskodde. Hull or pod of a pea. +[4] rennyns. Perhaps _thin_, from the old _renne_, to run. Vide Gloss. + + +CONNYNGES IN CLERE BROTH. XX.III. VI. + +Take Connynges and smyte hem in gobetes and waissh hem and do hem in +feyre water and wyne, and seeþ hem and skym hem. and whan þey buth +isode pyke hem clene, and drawe the broth thurgh a straynour and do +the flessh þerwith in a Possynet and styne it [1]. and do þerto +vynegur and powdour or gynger and a grete quantite and salt after the +last boillyng and serue it forth. + +[1] styne it. Close it. V. Gloss. + + +PAYN RAGOUN [1]. XX.III. VII. + +Take hony suger and clarifie it togydre. and boile it with esy fyre, +and kepe it wel fro brennyng and whan it hath yboiled a while; take +up a drope [2] þerof wiþ þy fyngur and do it in a litel water and +loke if it hong [3] togydre. and take it fro the fyre and do þerto +the thriddendele [4] an powdour gyngener and stere [5] it togyder +til it bigynne to thik and cast it on a wete [6] table. lesh it and +serue it forth with fryed mete on flessh dayes or on fysshe dayes. + +[1] Payn ragoun. It is not at all explained in the Recipe. +[2] Drope. Drop. +[3] hong. Hing, or hang. +[4] thriddendele. Third part, perhaps, _of brede_, i. e. of bread, + may be casually omitted here. V. Gloss. +[5] stere. stir. +[6] wete. wet. + + +LETE LARDES [1]. XX.III. VIII. + +Take parsel and grynde with a Cowe mylk, medle it with ayrenn and + +lard ydyced take mylke after þat þou hast to done [2] and myng [3] +þerwith. and make þerof dyuerse colours. If þou wolt have zelow, do +þerto safroun and no parsel. If þou wolt have it white; nonþer parsel +ne safroun but do þerto amydoun. If þou wilt have rede do þerto +sandres. If þou wilt have pownas [4] do þerto turnesole [5]. If þou +wilt have blak do þerto blode ysode and fryed. and set on the fyre in +as many vessels as þou hast colours þerto and seeþ it wel and lay +þise colours in a cloth first oon. and sithen anoþer upon him. and +sithen the þridde and the ferthe. and presse it harde til it be all +out clene. And whan it is al colde, lesh it thynne, put it in a panne +and fry it wel. and serue it forth. + +[1] Lete Lardes. _Lards_ in form of Dice are noticed in the process. + See Lel. Coll. VI. p. 5. _Lete_ is the Fr. _Lait_, milk. V. No. 81. + or Brit. _Llaeth_. Hence, perhaps, _Lethe Cpyrus_ and _Lethe Rube_. + Lel. Coll. IV. p. 227. But VI. p. 5, it is _Leche_. +[2] to done, i. e. done. +[3] myng. mix. +[4] pownas. Qu. +[5] turnesole. Not the flower _Heliotrope_, but a drug. Northumb. + Book, p. 3. 19. I suppose it to be _Turmeric_. V. Brooke's Nat. Hist. + of Vegetables, p. 9. where it is used both in victuals and for dying. + + +FURMENTE WITH PORPAYS [1]. XX.III. IX. + +Take Almandes blanched. bray hem and drawe hem up with faire water, +make furmente as before [2] and cast þer furmente þerto. & messe it +with Porpays. + +[1] Porpays. _Porpeys_, Contents, and so No. 116. Porpus. +[2] as before. This is the first mention of it. + + +PERREY OF PESOUN [1]. XX.III. X. + +Take pesoun and seeþ hem fast and covere hem til þei berst. þenne +take up hem and cole hem thurgh a cloth. take oynouns and mynce hem +and seeþ hem in the same sewe and oile þerwith, cast þerto sugur, +salt and safroun, and seeþ hem wel þeratt þerafter and serue hem +forth. + +[1] Perrey of Pesoun, i.e. Peas. _Perrey_ seems to mean pulp: vide No. + 73. Mr. Ozell in Rabelais, IV. c. 60. renders _Puree de pois_ by + _Peas soup_. + + +PESON OF ALMAYNE [1]. XX.III. XI + +Take white pesoun, waisshe hem seeþ hem a grete while, take hem and +cole hem thurgh a cloth, waisshe hem in colde water til the hulles go +off, cast hem in a pot and couere þat no breth [2] go out. and boile +hem right wel. and cast þerinne gode mylke of allmandes and a pertye +of flour of Rys wiþ powdour gynger safroun. and salt. + +[1] Almayne. Germany; called Almony No. 47. +[2] breth. Breath, air, steam. Ms. Ed. No. 2. + + +CHYCHES [1]. XX.III. XII. + +Take chiches and wry hem [2] in ashes all nyzt, oþer lay hem in hoot +aymers [3], at morrowe [4], waisshe hem in clene water and do hem +ouer the fire with clene water. seeþ hem up and do þerto oyle, +garlec, hole safroun. powdour fort and salt, seeþ it and messe it +forth. + +[1] Chyches. _Vicia_, vetches. In Fr. _Chiches_. +[2] Wry hem. _Dry hem_, or _cover hem_. Chaucer, v. wrey. +[3] Aymers. Embers; of which it is evidently a corruption. +[4] at morrowe. Next Morning. + + +FRENCHE [1]. XX.III. XIII. + +Take and seeþ white peson and take oute þe perrey [2] & parboile +erbis & hewe hem grete & caft hem in a pot with the perrey pulle +oynouns & seeþ hem hole wel in water & do hem to þe Perrey with oile +& salt, colour it with safroun & messe it and cast þeron powdour douce. + +[1] Frenche. Contents have it more fully, _Frenche Owtes_. V. ad No. 6. +[2] Perrey. Pulp. V. ad No. 70. + + +MAKKE [1]. XX.III. XIIII. + +Take drawen benes and seeþ hem wel. take hem up of the water and cast +hem in a morter grynde hem al to doust til þei be white as eny mylk, +chawf [2] a litell rede wyne, cast þeramong in þe gryndyng, do þerto +salt, leshe it in disshes. þanne take Oynouns and mynce hem smale and +seeþ hem in oile til þey be al broun [3]. and florissh the disshes +therwith. and serue it forth. + +[1] Makke. _Ignotum_. +[2] Chawf. Warm. +[3] broun. Brown. + + +AQUAPATYS [1]. XX.III. XV. + +Pill garlec and cast it in a pot with water and oile. and seeþ it, do +þerto safroun, salt, and powdour fort and dresse it forth hool. + +[1] Aquapatys. _Aquapates_, Contents. Perhaps named from the water + used in it. + + +SALAT. XX.III. XVI. + +Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, +porrectes [1], fenel and ton tressis [2], rew, rosemarye, purslarye +[3], laue and waische hem clene, pike hem, pluk hem small wiþ þyn [4] +honde and myng hem wel with rawe oile. lay on vynegur and salt, and +serue it forth. + +[1] Porrectes. Fr. _Porrette_. +[2] Ton tressis. Cresses. V. Gloss. +[3] Purslarye. Purslain. +[4] þyn. thine. + + +FENKEL IN SOPPES. XX.III. XVII. + +Take blades of Fenkel. shrede hem not to smale, do hem to seeþ in +water and oile and oynouns mynced þerwith. do þerto safroun and salt +and powdour douce, serue it forth, take brede ytosted and lay the +sewe onoward. + + +CLAT [1]. XX.III. XVIII. + +Take elena campana and seeþ it water [2]. take it up and grynde it +wel in a morter. temper it up with ayrenn safroun and salt and do it +ouer the fire and lat it not boile. cast above powdour douce and +serue it forth. + +[1] Clat. Qu. +[2] water; r. _in water_, as in No. 79. + + +APPULMOY [1]. XX.III. XIX. + +Take Apples and seeþ hem in water, drawe hem thurgh a straynour. +take almaunde mylke & hony and flour of Rys, safroun and powdour fort +and salt. and seeþ it stondyng [2]. + +[1] Appulmoy. _Appulmos_. Ms. Ed. No. 17. named from the apples + employed. V. No. 149. +[2] stondyng. thick. + + +SLETE [1] SOPPES. XX.IIII. + +Take white of Lekes and slyt hem, and do hem to seeþ in wyne, oile +and salt, rost brede and lay in dysshes and the sewe above and serue +it forth. + +[1] Slete. slit. + + +LETELORYE [1]. XX.IIII. I. + +Take Ayrenn and wryng hem thurgh a styunour and do þerto cowe mylke +with butter and safroun and salt and seeþ it wel. leshe it. and loke +þat it be stondyng. and serue it forth. + +[1] Letelorye. The latter part of the compound is unknown, the first + is Fr. _Lait_, milk. Vide No. 68. + + +SOWPES DORRY [1]. XX.IIII. II. + +Take Almaundes brayed, drawe hem up with wyne. ooile it, cast +þeruppon safroun and salt, take brede itosted in wyne. lay þerof a +leyne [2] and anoþer of þe sewe and alle togydre. florish it with +sugur powdour gyngur and serue it forth. + +[1] Sowpes Dorry. Sops endorsed. V. _Dorry_ in Gloss. +[2] A leyne. a layer. + + +RAPE [1]. XX.IIII. III. + +Take half fyges and half raisouns pike hem and waisshe + +hem in water skalde hem in wyne. bray hem in a morter, and drawe hem +thurgh a straynour. cast hem in a pot and þerwiþ powdour of peper and +ooþer good powdours. alay it up with flour of Rys. and colour it with +saundres. salt it. & messe it forth. + +[1] Rape. A dissyllable, as appears from _Rapey_ in the Contents. + _Rapy_, Ms. Ed. No. 49. _Rapee_, ibid. II. 28. + + +SAWSE SARZYNE [1]. XX.IIII. IIII. + +Take heppes and make hem clene. take Almaundes blaunched, frye hem in +oile and bray hem in a morter with heppes. drawe it up with rede wyne, +and do þerin sugur ynowhz with Powdour sort, lat it be stondyng, and +alay it with flour of Rys. and colour it with alkenet and messe it +forth. and florish it with Pomme garnet. If þou wilt in flesshe day. +seeþ Capouns and take the brawnn and tese hem smal and do þerto. and +make the lico [2] of þis broth. + +[1] Sawse Sarzyne. _Sause_. Contents. _Saracen_, we prefume, from the + nation or people. There is a Recipe in Ms. Ed. No. 54 for a Bruet of + _Sarcynesse_, but there are no pomgranates concerned. +[2] lico. liquor. + + +CREME OF ALMAUNDES. XX.IIII. V. + +Take Almaundes blaunched, grynde hem and drawe hem up thykke, set hem +ouer the fyre & boile hem. set hem adoun and spryng [1] hem wicii +Vyneger, cast hem abrode uppon a cloth and cast uppon hem sugur. whan +it is colde gadre it togydre and leshe it in dysshes. + +[1] spryng. sprinkle. + + +GREWEL OF ALMAUNDES. XX.IIII. VI. + +Take Almaundes blaunched, bray hem with oot meel [1]. and draw hem up +with water. cast þeron Safroun & salt &c. + +[1] oot meel. oat-meal. + +CAWDEL OF ALMAUND MYLK. XX.IIII. VII. + +Take Almaundes blaunched and drawe hem up with wyne, do þerto powdour +of gyngur and sugur and colour it with Safroun. boile it and serue it +forth. + + +JOWTES [1] OF ALMAUND MYLKE. XX.IIII. VIII. + +Take erbes, boile hem, hewe hem and grynde hem smale. and drawe hem +up with water. set hem on the fire and seeþ the rowtes with the mylke. +and cast þeron sugur & salt. & serue it forth. + +[1] Jowtes. V. ad No. 60. + + +FYGEY [1]. XX.IIII. IX. + +Take Almaundes blanched, grynde hem and drawe hem up with water and +wyne: quarter fygur hole raisouns. cast þerto powdour gyngur and hony +clarified. seeþ it wel & salt it, and serue forth. + +[1] Fygey. So named from the figs therein used. A different Recipe, +Ms. Ed. No. 3, has no figs. + + +POCHEE [1]. XX.IIII. X. + +Take Ayrenn and breke hem in scaldyng hoot water. and whan þei bene +sode ynowh. take hem up and take zolkes of ayren and rawe mylke and +swyng hem togydre, and do þerto powdour gyngur safroun and salt, set +it ouere the fire, and lat it not boile, and take ayrenn isode & cast +þe sew onoward. & serue it forth. + +[1] Pochee. Poached eggs. Very different from the present way. + + +BREWET OF AYRENN. XX.IIII. XI. + +Take ayrenn, water and butter, and seeþ hem yfere with safroun and +gobettes of chese. wryng ayrenn thurgh a straynour. whan the water +hath soden awhile: take þenne the ayrenn and swyng hem with verious. +and cast þerto. set it ouere the fire and lat it not boile. and serue +it forth. + + +MACROWS [1]. XX.IIII. XII. + +Take and make a thynne foyle of dowh. and kerve it on peces, and cast +hem on boillyng water & seeþ it wele. take chese and grate it and +butter cast bynethen and above as losyns. and serue forth. + +[1] Macrows. _Maccherone_, according to the Recipe in _Altieri_, + corresponds nearly enough with our process; so that this title seems + to want mending, and yet I know not how to do it to satisfaction. + + +TOSTEE [1]. XX.IIII. XIII. + +Take wyne and hony and found it [2] togyder and skym it clene. and +seeþ it long, do þerto powdour of gyngur. peper and salt, tost brede +and lay the sew þerto. kerue pecys of gyngur and flour it þerwith and +messe it forth. + +[1] Tostee. So called from the toasted bread. +[2] found it. mix it. + + +GYNGAWDRY [1]. XX.IIII. XIIII. + +Take the Powche [2] and the Lyuour [3] of haddok, codlyng and hake [4] +and of ooþer fisshe, parboile hem, take hem and dyce hem small, take +of the self broth and wyne, a layour of brede of galyntyne with gode +powdours and salt, cast þat fysshe þerinne and boile it. & do þerto +amydoun. & colour it grene. + +[1] Gyngawdry. Qu. +[2] Powche. Crop or stomach. +[3] Lyuour. Liver. V. No. 137. +[4] Hake. "Asellus alter, sive Merlucius, Aldrov." So Mr. Ray. See + Pennant, III. p. 156. + + +ERBOWLE [1]. XX.IIII. XV. + +Take bolas and scald hem with wyne and drawe hem with [2] a straynour +do hem in a pot, clarify hony and do þerto with powdour fort. and +flour of Rys. Salt it & florish it with whyte aneys. & serue it forth. + +[1] Erbowle. Perhaps from the _Belas_, or Bullace employed. +[2] with, i.e. thurgh or thorough. + + +RESMOLLE [1]. XX.IIII. XVI. + +Take Almaundes blaunched and drawe hem up with water and alye it with +flour of Rys and do þerto powdour of gyngur sugur and salt, and loke +it be not stondyng [2], messe it and serue it forth. + +[1] Resmolle. From the Rice there used; for Ms. Ed. II. No. 5. has + _Rysmoyle_, where _moyle_ seems to be Fr. _moile_, as written also in + the Roll. _Rice molens potage_. Lel. Coll. VI. p. 26. +[2] Not stondyng. Thin, diluted. V. No. 98. Not to [too] stondyng, + 121. + + +VYAUNDE CYPRE [1]. XX.IIII. XVII. + +Take oot mele and pike out the stones and grynde hem smal, and drawe +hem thurgh a straynour. take mede oþer wyne ifonded in sugur and do +þise þerinne. do þerto powdour and salt, and alay it with flour of +Rys and do þat it be stondyng. if thou wilt on flesh day; take hennes +and pork ysode & grynde hem smale and do þerto. & messe it forth. + +[1] Cypre. _Cipre_, Contents here and No. 98. + + +VYANDE CYPRE OF SAMOUN [1]. XX.IIII. XVIII. + +Take Almandes and bray hem unblaunched. take calwar [2] Samoun and +seeþ it in lewe water [3] drawe up þyn Almandes with the broth. pyke +out the bones out of the fyssh clene & grynde it small & cast þy mylk +& þat togyder & alye it with flour of Rys, do þerto powdour fort, +sugur & salt & colour it with alkenet & loke þat hit be not stondyng +and messe it forth. + +[1] Samoun. Salmon. +[2] calwar. Salwar, No. 167. R. Holme says, "_Calver_ is a term used + to a Flounder when to be boiled in oil, vinegar, and spices and to be + kept in it." But in Lancashire Salmon newly taken and immediately + dressed is called _Calver Salmon_: and in Littleton _Salar_ is a + young salmon. +[3] lewe water. warm. V. Gloss. + + +VYANND RYAL. XX.IIII. XIX. + +Take wyne greke, oþer rynysshe wyne and hony clarified þerwith. take +flour of rys powdour of Gyngur oþ of peper & canel. oþer flour of +canel. powdour of clowes, safroun. sugur cypre. mylberyes, oþer +saundres. & medle alle þise togider. boile it and salt it. and loke +þat it be stondyng. + + +COMPOST [1]. C. + +Take rote of parsel. pasternak of rasenns [2]. scrape hem waisthe hem +clene. take rapes & caboches ypared and icorne [3]. take an erthen +panne with clene water & set it on the fire. cast all þise þerinne. +whan þey buth boiled cast þerto peeres & parboile hem wel. take þise +thynges up & lat it kele on a fair cloth, do þerto salt whan it is +colde in a vessel take vineger & powdour & safroun & do þerto. & lat +alle þise thinges lye þerin al nyzt oþer al day, take wyne greke and +hony clarified togider lumbarde mustard & raisouns corance al hool. +& grynde powdour of canel powdour douce. & aneys hole. & fenell seed. +take alle þise thynges & cast togyder in a pot of erthe. and take +þerof whan þou wilt & serue forth. + +[1] Compost. A composition to be always ready at hand. Holme, III. p. + 78. Lel. Coll. VI. p. 5. +[2] Pasternak of rasenns. Qu. +[3] ypared and icorne. The first relates to the Rapes, the second to + the Caboches, and means carved or cut in pieces. + + +GELE [1] OF FYSSH. C. I. + +Take Tenches, pykes [2], eelys, turbut and plays [3], kerue hem to +pecys. scalde hem & waische hem clene. drye hem with a cloth do hem +in a panne do þerto half vyneger & half wyne & seeþ it wel. & take +the Fysshe and pike it clene, cole the broth thurgh a cloth into a +erthen panne. do þerto powdour of pep and safroun ynowh. lat it +seeþ and skym it wel whan it is ysode dof [4] grees clene, cowche +fisshes on chargeours & cole the sewe thorow a cloth onoward +& serue it forth. + +[1] Gele. Jelly. _Gelee_, Contents here and in the next Recipe. + _Gely_, Ms. Ed. No. 55, which presents us with much the same + prescription. +[2] It is commonly thought this fish was not extant in England till + the reign of H. VIII.; but see No. 107. 109. 114. So Lucys, or Tenchis, + Ms. Ed. II 1. 3. Pygus or Tenchis, II. 2. Pikys, 33 Chaucer, v. Luce; + and Lel. Coll. IV. p. 226. VI. p. 1. 5. _Luce salt_. Ibid. p. 6. Mr. + Topham's Ms. written about 1230, mentions _Lupos aquaticos five + Luceas_ amongst the fish which the fishmonger was to have in his shop. + They were the arms of the Lucy family so early as Edw. I. See also + Pennant's Zool. III. p. 280, 410. +[3] Plays. Plaise, the fish. +[4] Dof, i. e. do of. + + +GELE OF FLESSH. C. II. + +Take swyner feet & snowter and the eerys [1]. capouns. connynges calues +fete. & wiasche hem clene. & do hem to seeþ in the þriddel [2] of +wyne & vyneger and water and make forth as bifore. + +[1] Eerys. Ears. +[2] Thriddel. V. ad No. 67. + + +CHYSANNE [1]. C. III. + +Take Roches. hole Tenches and plays & sinyte hem to gobettes. fry hem +in oyle blaunche almaundes. fry hem & cast wyne & of vyneger þer +pridde part þerwith fyges drawen & do þerto powdour fort and salt. +boile it. lay the Fisshe in an erthen panne cast the sewe þerto. seeþ +oynouns ymynced & cast þerinne. kepe hit and ete it colde. + +[1] Chysanne. Qu. + + +CONGUR [1] IN SAWSE. C. IIII. + +Take the Conger and scald hym. and smyte hym in pecys & seeþ hym. +take parsel. mynt. peleter. rosmarye. & a litul sawge. brede and salt, +powdour fort and a litel garlec, clower a lite, take and grynd it wel, +drawe it up with vyneger thurgh a clot. cast the fyssh in a vessel +and do þe sewe onoward & serue it forth. + +[1] Congur. The Eel called _Congre_. _Sawce_, Contents here, and No. + 105, 106. + + +RYGH [1] IN SAWSE. C. V. + + +Take Ryghzes and make hem clene and do hem to seeþ, pyke hem clene +and frye hem in oile. take Almandes and grynde hem in water or wyne, +do þerto almandes blaunched hole fryed in oile. & coraunce seeþ the +lyour grynde it smale & do þerto garlec ygronde & litel salt & +verious powdour fort & safroun & boile it yfere, lay the Fysshe in a +vessel and cast the fewe þerto. and messe it forth colde. + +[1] Rygh. A Fish, and probably the _Ruffe_. + + +MAKEREL IN SAWSE. C. VI. + +Take Makerels and smyte hem on pecys. cast hem on water and various. +seeþ hem with mynter and wiþ oother erbes, colour it grene or zelow, +and messe it forth. + + +PYKES IN BRASEY [1]. C. VII. + +Take Pykes and undo hem on þe wombes [2] and waisshe hem clene and +lay hem on a roost Irne [3] þenne take gode wyne and powdour gynger & +sugur good wone [4] & salt, and boile it in an erthen panne & messe +forth þe pyke & lay the sewe onoward. + + +[1] Brasey. Qu. +[2] Wombs. bellies. +[3] roost Irene. a roasting iron. +[4] good wone. a good deal. V. Gloss. + + +PORPEYS IN BROTH. C. VIII. + +Make as þou madest Noumbles of Flesh with oynouns. + + +BALLOC [1] BROTH. C. IX. + +Take Eelys and hilde [2] hem and kerue hem to pecys and do hem to +seeþ in water and wyne so þat it be a litel ouer stepid [3]. do þerto +sawge and ooþer erbis with few [4] oynouns ymynced, whan the Eelis +buth soden ynowz do hem in a vessel, take a pyke and kerue it to +gobettes and seeþ hym in the same broth do þerto powdour gynger +galyngale canel and peper, salt it and cast the Eelys þerto & messe +it forth. + +[1] Balloc. _Ballok_, Contents. +[2] hilde. skin. +[3] on stepid. steeped therein. V. No. 110. +[4] few, i.e. a few. + + +ELES IN BREWET. C. X. + +Take Crustes of brede and wyne and make a lyour, do þerto oynouns +ymynced, powdour. & canel. & a litel water and wyne. loke þat it be +stepid, do þerto salt, kerue þin Eelis & seeþ hem wel and serue hem +forth. + + +CAWDEL OF SAMOUN C.XI. + +Take the guttes of Samoun and make hem clene. perboile hem a lytell. +take hem up and dyce hem. slyt the white of Lekes and kerue hem smale. +cole the broth and do the lekes þerinne with oile and lat it boile +togyd yfere [1]. do the Samoun icorne þerin, make a lyour of +Almaundes mylke & of brede & cast þerto spices, safroun and salt, + +seeþ it wel. and loke þat it be not stondyng. + +[1] togyd yfere. One of these should be struck out. + + +PLAYS IN CYEE. C.XII. + +Take Plays and smyte hem [1] to pecys and fry hem in oyle. drawe a +lyour of brede & gode broth & vyneger. and do þerto powdour gynger. +canel. peper and salt and loke þat it be not stondyng. + +[1] Vide No. 104. Qu. + + +FOR TO MAKE FLAUMPEYNS. C. XIII. + +Take clene pork and boile it tendre. þenne hewe it small and bray it +smal in a morter. take fyges and boile hem tendre in smale ale. and +bray hem and tendre chese þerwith. þenne waisthe hem in water & þene +lyes [1] hem alle togider wit Ayrenn, þenne take powdour of pepper. +or els powdour marchannt & ayrenn and a porcioun of safroun and salt. +þenne take blank sugur. eyrenn & flour & make a past wit a roller, +þene make þerof smale pelettes [2]. & fry hem broun in clene grece & +set hem asyde. þenne make of þat ooþer deel [3] of þat past long +coffyns [4] & do þat comade [5] þerin. and close hem faire with a +countoer [6], & pynche hem smale about. þanne kyt aboue foure oþer +sex wayes, þanne take euy [7] of þat kuttyng up, & þenne colour it +wit zolkes of Ayrenn, and plannt hem thick, into the flaumpeyns above +þat þou kuttest hem & set hem in an ovene and lat hem bake eselich +[8]. and þanne serue hem forth. + +[1] lyer. mix. +[2] Pelettes. _Pelotys_ Ms. Ed. No. 16. Balls, pellets, from Fr. + _pelote_. +[3] deel. deal, i.e. part, half. +[4] Coffyns. Pies without lids. +[5] comade. Qu. +[6] coutour. coverture, a lid. +[7] euy. every. +[8] eselich. easily, gently. + + +FOR TO MAKE NOUMBLES IN LENT. C. XIIII. + +Take the blode of pykes oþer of conger and nyme [1] the paunches of +pykes. of conger and of grete code lyng [2], & boile hem tendre & +mynce hem smale & do hem in þat blode. take crustes of white brede & +strayne it thurgh a cloth. þenne take oynouns iboiled and mynced. +take peper and safroun. wyne. vynegur aysell [3] oþer alegur & do +þerto & serue forth. + +[1] nyme. take. Perpetually used in Ms. Ed. from Sax. niman. +[2] code lyng. If a Codling be a _small cod_, as we now understand + it, _great codling_ seems a contradiction in terms. +[3] Aysell. Eisel, vinegar. Littleton. + + +FOR TO MAKE CHAWDON [1] FOR LENT. C. XV. + +Take blode of gurnardes and congur & þe paunch of gurnardes and +boile hem tendre & mynce hem smale, and make a lyre of white Crustes +and oynouns ymynced, bray it in a morter & þanne boile it togyder til +it be stondyng. þenne take vynegur oþ aysell & safroun & put it þerto +and serue it forth. + +[1] Chawdoun. V. Gloss. + + +FURMENTE WITH PORPEYS. C. XVI. + +Take clene whete and bete it small in a morter and fanne out clene +the doust, þenne waisthe it clene and boile it tyl it be tendre and +broun. þanne take the secunde mylk of Almaundes & do þerto. boile hem +togidur til it be stondyng, and take þe first mylke & alye it up wiþ +a penne [1]. take up the porpays out of the Furmente & leshe hem in +a dishe with hoot water. & do safroun to þe furmente. and if the +porpays be salt. seeþ it by hym self, and serue it forth. + +[1] Penne. Feather, or pin. Ms. Ed. 28. + + +FYLETTES IN GALYTYNE. C. XVII. + +Take Pork, and rost it tyl the blode be tryed out & þe broth [1]. +take crustes of brede and bray hem in a morter, an drawe hem thurgh a +cloth with þe broth, þenne take oynouns an leshe hem on brede an do +to the broth. þanne take pork, and leshe it clene with a dressyng +knyf and cast it into þe pot broth, & lat it boile til it be more +tendre. þanne take þat lyour þerto. þanne take a porcion of peper and +saundres & do þerto. þanne take parsel & ysope & mynce it smale & do +þerto. þanne take rede wyne oþer white grece & raysouns & do þerto. & +lat it boile a lytel. + +[1] the broth. Supposed to be prepared beforehand. + + +VEEL IN BUKNADE [1]. C. XVIII. + +Take fayr Veel and kyt it in smale pecys and boile it tendre in fyne +broth oþer in water. þanne take white brede oþer wastel [2], and +drawe þerof a white ... lyour wiþ fyne broth, and do þe lyour to the +Veel, & do safroun þerto, þanne take parsel & bray it in a morter & +the Juys [3] þerof do þerto, and þanne is þis half zelow & half grene. +þanne take a porcioun of wyne & powdour marchant & do þerto and lat +it boile wele, and do þerto a litel of [4] vynegur. & serue forth. + +[1] Buknade. V. No. 17. +[2] Wastel. V. Gloss. +[3] Juys. Juice. +[4] litel of vynegur. We say, _a little vinegar_, omitting _of_. So + 152, _a lytull of lard_. + + +SOOLES IN CYNEE [1]. C. XIX. + +Take Sooles and hylde hem, seeþ hem in water, smyte hem on pecys and + +take away the fynnes. take oynouns iboiled & grynde the fynnes +þerwith and brede. drawe it up with the self broth. do þerto powdour +fort, safroun & hony clarified with salt, seeþ it alle yfere. broile +the sooles & messe it in dysshes & lay the sewe above. & serue forth. + +[1] Cynee. _Cyney_, Contents, both here and No. 120. 123. See before, + No. 25. + + +TENCHES IN CYNEE. XX.VI. + +Take Tenches and smyte hem to pecys, fry hem, drawe a lyour of +Raysouns coraunce witþ wyne and water, do þerto hool raisouns & +powdour of gyngur of clowes of canel of peper do the Tenches þerto & +seeþ hem with sugur cypre & salt. & messe forth. + + +OYSTERS IN GRAVEY. XX.VI. I. + +Schyl [1] Oysters and seeþ hem in wyne and in hare [2] own broth. +cole the broth thurgh a cloth. take almandes blaunched, grynde +hem and drawe hem up with the self broth. & alye it wiþ flour of +Rys. and do the oysters þerinne, cast in powdour of gyngur, +sugur, macys. seeþ it not to stondyng and serue forth. + +[1] shell, take of the shells. +[2] hare. their. _her_. No. 123. Chaucer. + + +MUSKELS [1] IN BREWET. XX.VI. II. + +Take muskels, pyke hem, seeþ hem with the owne broth, make a lyour of +crustes [2] & vynegur do in oynouns mynced. & cast the muskels þerto +& seeþ it. & do þerto powdour with a lytel salt & safron the samewise +make of oysters. + +[1] Muskles. _muskels_ below, and the Contents. Muscles. +[2] crustes. i.e. of bread. + + +OYSTERS IN CYNEE. XX.VI. III. + +Take Oysters parboile hem in her owne broth, make a lyour of crustes + +of brede & drawe it up wiþ the broth and vynegur mynce oynouns & do +þerto with erbes. & cast the oysters þerinne. boile it. & do þerto +powdour fort & salt. & messe it forth. + + +CAWDEL OF MUSKELS. XX.VI. IIII. + +Take and seeþ muskels, pyke hem clene, and waisshe hem clene in wyne. +take almandes & bray hem. take somme of the muskels and grynde hem. & +some hewe smale, drawe the muskels yground with the self broth. wryng +the almaundes with faire water. do alle þise togider. do þerto +verious and vyneger. take whyte of lekes & parboile hem wel. wryng +oute the water and hewe hem smale. cast oile þerto with oynouns +parboiled & mynced smale do þerto powdour fort, safroun and salt. a +lytel seeþ it not to to [1] stondyng & messe it forth. + +[1] to to, i. e. too too. Vide No. 17. + + +MORTREWS OF FYSSH. XX.VI. V. + +Take codlyng, haddok, oþ hake and lynours with the rawnes [1] and +seeþ it wel in water. pyke out þe bones, grynde smale the Fysshe, +drawe a lyour of almaundes & brede with the self broth. and do the +Fysshe grounden þerto. and seeþ it and do þerto powdour fort, safroun +and salt, and make it stondyng. + +[1] rawnes. roes. + + +LAUMPREYS IN GALYNTYNE. XX.VI. VI. + +Take Laumpreys and sle [1] hem with vynegur oþer with white wyne & +salt, scalde hem in water. slyt hem a litel at þer nauel.... & rest a +litel at the nauel. take out the guttes at the ende. kepe wele the +blode. put the Laumprey on a spyt. roost hym & kepe wel the grece. +grynde raysouns of coraunce. hym up [2] with vyneger. wyne. and +crustes of brede. do þerto powdour of gyngur. of galyngale [3]. flour +of canel. powdour of clowes, and do þerto raisouns of coraunce hoole. +with þe blode & þe grece. seeþ it & salt it, boile it not to stondyng, +take up the Laumprey do hym in a chargeour [4], & lay þe sewe onoward, +& serue hym forth. + +[1] sle. slay, kill. +[2] hym up. A word seems omitted; _drawe_ or _lye_. +[3] of galyngale, i. e. powder. V. No. 101. +[4] Chargeour. charger or dish. V. No. 127. + + +LAUMPROUNS IN GALYNTYNE. XX.VI. VII. + +Take Lamprouns and scalde hem. seeþ hem, meng powdour galyngale and +some of the broth togyder & boile it & do þerto powdour of gyngur & +salt. take the Laumprouns & boile hem & lay hem in dysshes. & lay the +sewe above. & serue fort. + + +LOSEYNS [1] IN FYSSH DAY. XX.VI. VIII. + +Take Almandes unblaunched and waisthe hem clene, drawe hem up with +water. seeþ þe mylke & alye it up with loseyns. cast þerto safroun. +sugur. & salt & messe it forth with colyandre in confyt rede, & serue +it forth. + +[1] Loseyns. _Losyns_, Contents. + + +SOWPER OF GALYNTYNE [1]. XX.VI. IX. + +Take powdour of galyngale with sugur and salt and boile it yfere. +take brede ytosted. and lay the sewe onoward. and serue it forth. + +[1] Sowpes of Galyntyne. Contents has _in_, recte. _Sowpes_ means + Sops. + + +SOBRE SAWSE. XX.VI. X. + +Take Raysouns, grynde hem with crustes of brede; and drawe it up with +wyne. do þerto gode powdours and salt. and seeþ it. fry roches, +looches, sool, oþer ooþer gode Fyssh, cast þe sewe above, & serue it +forth. + + +COLD BREWET. XX.VI. XI. + +Take crome [1] of almaundes. dry it in a cloth. and whan it is dryed +do it in a vessel, do þerto salt, sugur, and white powdour of gyngur +and Juys of Fenel and wyne. and lat it wel stonde. lay full & messe & +dresse it forth. + +[1] crome. crumb, pulp. + + +PEERES [1] IN CONFYT. XX.VI. XII. + +Take peeres and pare hem clene. take gode rede wyne & mulberes [2] +oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take +hem up, make a syryp of wyne greke. oþer vernage [3] with blaunche +powdour oþer white sugur and powdour gyngur & do the peres þerin. +seeþ it a lytel & messe it forth. + +[1] Peeres. pears. +[2] mulberes. mulberries, for colouring. +[3] Vernage. Vernaccia, a sort of Italian white wine. V. Gloss. + + +EGURDOUCE [1] OF FYSSHE. XX.VI. XIII. + +Take Loches oþer Tenches oþer Solys smyte hem on pecys. fry hem in +oyle. take half wyne half vynegur and sugur & make a siryp. do þerto +oynouns icorue [2] raisouns coraunce. and grete raysouns. do þerto +hole spices. gode powdours and salt. messe þe fyssh & lay þe sewe +aboue and serue forth. + +[1] Egurdouce. Vide Gloss. +[2] icorue, icorven. cut. V. Gloss. + + +COLDE BREWET. XX.VI. XIIII. + +Take Almaundes and grynde hem. take the tweydel [1] of wyne oþer the +þriddell of vynegur. drawe up the Almaundes þerwith. take anys sugur +& branches of fenel grene a fewe. & drawe hem up togyder with þer +mylke take poudour of canell. of gyngur. clowes. & maces hoole. take +kydde oþer chikenns oþer flessh. & choppe hem small and seeþ hem. +take all þis flessh whan it is sodenn & lay it in a clene vessel & +boile þer sewe & cast þerto salt. þenne cast al þis in þe pot with +flesh. &ter. [2] + +[1] Tweydel. Two parts. +[2] &ter. i. e. serue forth. + + +PEVORAT [1] FOR VEEL AND VENYSOUN. XX.VI. XV. + +Take Brede & fry it in grece. drawe it up with broth and vynegur, +take þerto powdour of peper & salt and sette it on the fyre. boile it +and messe it forth. + +[1] Pevorat. Peverade, from the pepper of which it is principally +composed. + + +SAWSE [2] BLAUNCHE FOR CAPOUNS YSODE. XX.VI. XVI. + +Take Almandes blaunched and grynd hem al to doust. temper it up with +verions and powdour or gyngyner and messe it forth. + +[2] Sawse. _Sawce_, Contents. As No. 137. + + +SAWSE NOYRE FOR CAPOUNS YROSTED. XX.VI. XVII. + +Take the lyuer of Capons and roost it wel. take anyse and greynes de +Parys [1]. gyngur. canel. & a lytill crust of brede and grinde it +smale. and grynde it up with verions. and witþ grece of Capouns. +boyle it and serue it forth. + +[1] de Parys. Of Paradise. V. Pref. + + +GALYNTYNE [1]. XX.VI. XVIII. + +Take crustes of Brede and grynde hem smale, do þerto powdour of +galyngale, of canel, of gyngyner and salt it, tempre it with vynegur +and drawe it up þurgh a straynour & messe it forth. + +[1] Galyntyne. Galentyne, Contents. + + +GYNGENER [1]. XX.VI. XIX. + +Take payndemayn and pare it clene and funde it in Vinegur, grynde it +and temper it wiþ Vynegur, and with powdour gyngur and salt, drawe it +thurgh a straynour. and serue forth. + +[1] Gyngener. From the powder of Ginger therein used. + + +VERDE [1] SAWSE. XX.VII. + +Take parsel. mynt. garlek. a litul serpell [2] and sawge, a litul +canel. gyngur. piper. wyne. brede. vynegur & salt grynde it smal with + +safroun & messe it forth. + +[1] Verde. It has the sound of _Green-sauce_, but as there is no + Sorel in it, it is so named from the other herbs. +[2] a litul serpell. Wild thyme. + + +SAWSE NOYRE FOR MALARD. XX.VII. I. + +Take brede and blode iboiled. and grynde it and drawe it thurgh a +cloth with Vynegur, do þerto powdour of gyngur ad of peper. & þe +grece of the Maulard. salt it. boile it wel and serue it forth. + + +CAWDEL FOR GEES. XX.VII. II. + +Take garlec and grynde it smale. Safroun and flour þerwith & salt. +and temper it up with Cowe Mylke. and seeþ it wel and serue it forth. + + +CHAWDOUN [1] FOR SWANNES XX.VII. III. + +Take þe lyuer and þe offall [2] of the Swannes & do it to seeþ in +gode broth. take it up. take out þe bonys. take & hewe the flessh +smale. make a Lyour of crustes of brede & of þe blode of þe Swan +ysoden. & do þerto powdour of clowes & of piper & of wyne & salt, & +seeþ it & cast þe flessh þerto ihewed. and messe it forth with þe +Swan. + +[1] Chawdoun. V. Gloss. +[2] offall. _Exta_, Gibles. + + +SAWSE CAMELYNE [1]. XX.VII. IIII. + +Take Raysouns of Coraunce. & kyrnels of notys. & crustes of brede & +powdour of gyngur clowes flour of canel. bray it [2] wel togyder and +do it þerto. salt it, temper it up with vynegur. and serue it forth. + +[1] Camelyne. Qu. if _Canelyne_ from the _Fluor of Canel_? +[2] bray. bray. + + +LUMBARD MUSTARD. XX.VII. V. + +Take Mustard seed and waishe it & drye it in an ovene, grynde it drye. +farse it thurgh a farse. clarifie hony with wyne & vynegur & stere it +wel togedrer and make it thikke ynowz. & whan þou wilt spende þerof +make it tnynne with wyne. + + +NOTA. XX.VII. VI. + +Cranes [1] and Herouns shul be armed [2] with lardes of Swyne. and +eten with gyngur. + +[1] Cranes. A dish frequent formerly at great tables. Archaologia, + II. p. 171. mentioned with Herons, as here, Ms. Ed. 3. where the same + Recipe occurs. et v. Lel. Coll. IV. p. 226. VI. p. 38. Rabelais, IV. + c. 59. E. of Devon's Feast. +[2] armed. Ms. Ed. No. 3. has _enarmed_, as may be read there. + _Enarmed_, however, in Lel. Collect. IV. p. 225. means, decorated + with coate of arms. Sheldes of Brawn are there _in armor_, p. 226. + However, there is such a word as _enorned_. Leland, p. 280. 285. 297. + which approaches nearer. + + +NOTA. XX.VII. VII. + +Pokok and Partruch shul be parboiled. lardid and rosted. and eten +with gyngeuer. + + +FRY BLAUNCHED. XX.VII. VIII. + +Take Almandes blaunched and grynde hem al to doust, do þise in a +thynne foile. close it þerinnne fast. and fry it in Oile. clarifie +hony with Wyne. & bake it þerwith. + + +FRYTOUR OF PASTERNAKES OF APPLES [1]. XX.VII. IX. + +Take skyrwater and pasternakes and apples, & parboile hem, make a +batour of flour and ayrenn, cast þerto ale. safroun & salt. wete hem +in þe batour and frye hem in oile or in grece. do þerto Almaund Mylk. +& serue it forth. + +[1] Frytour, &c. Contents has only, _Frytours of Pasternakes_. N. B. + _Frytour_ is _Fritter_. + + +FRYTOUR OF MYLKE. XX.VII. X. + +Take of cruddes [1] and presse out þe wheyze [2]. do þerto sum whyte +of ayrenn. fry hem. do þerto. & lay on sugur and messe forth. + +[1] Cruddes. Curds, per metathesin. +[2] wheyze. whey. + + +FRYTOUR OF ERBES. XX.VII. XI. + +Take gode erbys. grynde hem and medle [1] hem with flour and water & +a lytel zest and salt, and frye hem in oyle. and ete hem with clere +hony. + +[1] medle. mix. + + +RASYOLS [1]. XX.VII. XII. + +Take swyne lyuoers and seeþ hem wel. take brede & grate it. and take +zolkes of ayrenn. & make hit sowple [2] and do þerto a lytull of lard +carnoun lyche a dee [3]. chese gratyd [4] & whyte grece. powdour +douce & of gyngur & wynde it to balles [5] as grete as apples. take +þe calle of þe swyne & cast euere [6] by hym self þerin. Make a Crust +in a trape [7]. and lay þe ball þerin & bake it. and whan þey buth +ynowz: put þerin a layour of ayrenn with powdour fort and Safroun. +and serue it forth. + +[1] Rasyols. Rasiowls, Contents. Qu. the etymen. +[2] sowple. supple. +[3] carnoun lyche a dee. Cut like dice, diced. Fr. _De_; singular of + _Dice_. +[4] gratyd. grated. _igrated_, No. 153. +[5] wynde it to balles, make it into Balls. +[6] euere. each. +[7] trape. pan, or dish. French. + + +WHYTE MYLATES [1]. XX.VII. XIII. + +Take Ayrenn and wryng hem thurgh a cloth. take powdour fort, brede +igrated, & safroun, & cast þerto a gode quantite of vynegur with a +litull salt, medle all yfere. make a foile in a trape & bake it wel +þerinne. and serue it forth. + +[1] Mylates. Contents, _Milates_; but 155 as here. Qu. + + +CRUSTARDES [1] OF FLESSH. XX.VII. XIIII. + +Take peiouns [2], chykens, and smale briddes smyte hem in gobettes. +& seeþ hem alle ifere in god broþ wiþ veriaws [3] do þerto safroun, +make a crust in a trape. and pynche it. & cowche þe flessh þerinne. & +cast þerinne Raisouns coraunce. powdour douce and salt. breke ayrenn +and wryng hem thurgh a cloth & swyng þe sewe of þe stewe þerwith +and helde it [4] uppon the flessh. couere it & bake it wel. and serue +it forth. + +[1] Crustards. Pies. +[2] peiouns. pigeons. V. ad No. 48. +[3] veriaws. Verjuice. +[4] helde it. pour, cast. + + +MYLATES OF PORK. XX.VII. XV. + +Hewe Pork al to pecys and medle it with ayrenn & chese igrated. do +þerto powdour fort safroun & pyneres [1] with salt, make a crust in a +trape, bake it wel þerinne, and serue it forth. + +[1] pyneres. Vide Pref. + + +CRUSTARDES OF FYSSHE. XX.VII. XVI. + +Take loches, laumprouns, and Eelis. smyte hem on pecys, and stewe hem +wiþ Almaund Mylke and verions, frye the loches in oile as tofore. and +lay þe fissh þerinne. cast þeron powdour fort powdour douce. with +raysons coraunce & prunes damysyns. take galyntyn and þe sewe þerinne, +and swyng it togyder and cast in the trape. & bake it and serue it +forth. + + +CRUSTARDES OF EERBIS [1] ON FYSSH DAY. XX.VII. XVII. + +Take gode Eerbys and grynde hem smale with wallenotes pyked clene. a +grete portioun. lye it up almost wiþ as myche verions as water. seeþ +it wel with powdour and Safroun withoute Salt. make a crust in a +trape and do þe fyssh þerinne unstewed wiþ a litel oile & gode +Powdour. whan it is half ybake do þe sewe þerto & bake it up. If þou +wilt make it clere of Fyssh seeþ ayrenn harde. & take out þe zolkes & +grinde hem with gode powdours. and alye it up with gode stewes [2] +and serue it forth. + +[1] Erbis. Rather _Erbis and Fissh_. +[2] stewes. V. No. 170. + + +LESSHES [1] FRYED IN LENTON [2]. XX.VII. XVIII. + +Drawe a thick almaunde Mylke wiþ water. take dates and pyke hem clene +with apples and peeres & mynce hem with prunes damysyns. take out þe +stones out of þe prunes. & kerue the prunes a two. do þerto Raisouns +sugur. flour of canel. hoole macys and clowes. gode powdours & salt. +colour hem up with saundres. meng þise with oile, make a coffyn as +þou didest bifore & do þis Fars [3] þerin. and bake it wel and serue +it forth. + +[1] Leshes. V. Leche Lumbard in Gloss. +[2] lenton. Lentoun, Contents, i. e. Lent. +[3] Fars. Vide Gloss. + + +WASTELS YFARCED. XX.VII. XIX. + +Take a Wastel and hewe out þe crummes. take ayrenn & shepis talow & +þe crummes of þe same Wastell powdour fort & salt with Safroun and +Raisouns coraunce. & medle alle þise yfere & do it in þe Wastel. +close it & bynde it fast togidre. and seeþ it wel. + + +SAWGE YFARCED. XX.VIII. + +Take sawge. grynde it and temper it up with ayrenn. a saweyster [1] & +kerf hym to gobettes and cast it in a possynet. and do þerwiþ grece & +frye it. Whan it is fryed ynowz cast þerto sawge with ayren make it +not to harde. cast þerto powdour douce, messe it forth. If it be in +Ymber day; take sauge butter & ayrenn. and lat it stonde wel by þe +sause [2], & serue it forth. + +[1] saweyster. Qu. +[2] stonde wel by the sause. Become thick with the sawce. + + +SAWGEAT [1]. XX.VIII. I. + +Take Pork and seeþ it wel and grinde it smale and medle it wiþ ayren +& brede. ygrated. do þerto powdour fort and safroun with pyner & salt. +take & close litull Balles in foiles [2] of sawge. wete it with a +batour of ayren & fry it. & serue it forth. + +[1] Sawgeat. So named from the Sage, or _Sawge_ +[2] foiles. leaves. + + +CRYSPES [1]. XX.VIII. II. + +Take flour of pandemayn and medle it with white grece ouer the fyrer +in a chawfour [2] and do the batour þerto queyntlich [3] þurgh þy +fyngours. or thurgh a skymour. and lat it a litul [4] quayle [5] a +litell so þe þer be hool þerinne. And if þer wilt colour it wiþ +alkenet yfoundyt. take hem up & cast þerinne sugur, and serue hem +forth. + +[1] Cryspes. Ms. Ed. No. 26. _Cryppys_, meaning _Crisps_, Chaucer + having _crips_, by transposition, for _crisp_. In Kent _p_ is + commonly put before the _s_, as _haps_ is _hasp_, _waps_ is _wasp_. V. + Junius. V. _Happs_, and _Haspe_, and _Wasp_. +[2] chawfour. chaffing dish. +[3] quentlich'. nicely. +[4] a litul. Dele. +[5] quayle. an cool? + + +CRYSPELS. XX.VIII. III. + +Take and make a foile of gode Past as thynne as Paper. kerue it out & +fry it in oile. oþer in þe [1] grece and þe remnaunt [2], take hony +clarified and flaunne [3] þerwith, alye hem up and serue hem forth. + +[1] þe grece. Dele _the_. +[2] þe remnant, i. e. as for the remnant. +[3] flaunne. French _flau_, custard. + + +TARTEE. XX.VIII. IIII. + +Take pork ysode. hewe it & bray it. do þerto ayrenn. Raisouns sugur +and powdour of gyngur. powdour douce. and smale briddes þeramong & +white grece. take prunes, safroun. & salt, and make a crust in a +trape & do þer Fars [1] þerin. & bake it wel & serue it forth. + +[1] þer Fars, r. þe Fars. + + +TART IN YMBRE [1] DAY. XX.VIII. V. + +Take and parboile Oynouns presse out þe water & hewe hem smale. take +brede & bray it in a morter. and temper it up with Ayren. do þerto +butter, safroun and salt. & raisouns corauns. & a litel sugur with +powdour douce. and bake it in a trape. & serue it forth. + +[1] Ymbre. Ember. + + +TART DE BRY [1]. XX.VIII. VI. + +Take a Crust ynche depe in a trape. take zolkes of Ayren rawe & chese +ruayn [2]. & medle it & þe zolkes togyder. and do þerto powdour +gyngur. sugur. safroun. and salt. do it in a trape, bake it and serue +it forth. + +[1] de Bry. Qu. _Brie_, the country. +[2] Chese ruayn. Qu. of Roisen. V. ad 49. + + +TART DE BRYMLENT [1]. XX.VIII. VII. + +Take Fyges & Raysouns. & waisshe hem in Wyne. and grinde hem smale +with apples & peres clene ypiked. take hem up and cast hem in a pot +wiþ wyne and sugur. take salwar Salmoun [2] ysode. oþer codlyng, oþer +haddok, & bray hem smal. & do þerto white powdours & hool spices. & +salt. and seeþ it. and whanne it is sode ynowz. take it up and do it +in a vessel and lat it kele. make a Coffyn an ynche depe & do þe fars +þerin. Plaunt it boue [3] with prunes and damysyns. take þe stones +out, and wiþ dates quarte rede [4] dand piked clene. and couere the +coffyn, and bake it wel, and serue it forth. + +[1] Brymlent. Perhaps Midlent or High Lent. _Bryme_, in Cotgrave, is + + the _midst_ of Winter. The fare is certainly lenten. A.S. [Anglo- + Saxon: bryme]. Solennis, or beginning of Lent, from A.S. [Anglo-Saxon: + brymm], ora, margo. Yet, after all, it may be a mistake for + _Prymlent_. +[2] salwar Samoun. V. ad No. 98. +[3] plaunt it above. Stick it _above_, or on the top. +[4] quarte red. quartered. + + +TARTES OF FLESH [1]. XX.VIII. VIII. + +Take Pork ysode and grynde it smale. tarde [2] harde eyrenn isode & +ygrounde and do þerto with Chese ygronde. take gode powdour and hool +spices, sugur, safroun, and salt & do þerto. make a coffyn as to feel +sayde [3] & do þis þerinne, & plaunt it with smale briddes istyned & +counyng. & hewe hem to smale gobettes & bake it as tofore. & serue it +forth. + +[1] Tartes of Flesh. So we have _Tarte Poleyn_, Lel. Coll. IV. p. 226. + i.e. of Pullen, or Poultry. +[2] tarde, r. _take_. For see No. 169. +[3] to feel sayde. perhaps, _to hold the same_. + + +TARTLETES. XX.VIII. IX. + +Take Veel ysode and grinde it smale. take harde Eyrenn isode and +yground & do þerto with prunes hoole [1]. dates. icorue. pynes and +Raisouns coraunce. hool spices & powdour. sugur. salt, and make a +litell coffyn and do þis fars þerinne. & bake it & serue it forth. + +[1] hoole, whole. + + +TARTES OF FYSSHE. XX.VIII. X. + +Take Eelys and Samoun and smyte hem on pecys. & stewe it [1] in +almaund mylke and verious. drawe up on almaund mylk wiþ þe stewe. +Pyke out the bones clene of þe fyssh. and save þe myddell pece hoole +of þe Eelys & grinde þat ooþer fissh smale. and do þerto powdour, +sugur, & salt and grated brede. & fors þe Eelys þerwith þerer as [2] +þe bonys were medle þe ooþer dele of the fars & þe mylk togider. and +colour it with saundres. make a crust in a trape as before. and bake +it þerin and serue it forth. + +[1] it. rather hem, i.e. them. +[2] þereras. where. V. No. 177. + + +SAMBOCADE [1]. XX.VIII. XI. + +Take and make a Crust in a trape. & take a cruddes and wryng out þe +wheyze. and drawe hem þurgh a straynour and put in þe straynour +crustes. do þerto sugur the þridde part & somdel [2] whyte of Ayrenn. +& shake þerin blomes of elren [3]. & bake it up with curose [4] & +messe it forth. + +[1] Sambucade. As made of the _Sambucus_, or Elder. +[2] Somdel. Some. +[3] Blom of Elren. Elder flowers. +[4] curose. + + +ERBOLATES [1]. XX.VIII. XII. + +Take parsel, myntes [2], sauerey, & sauge, tansey, veruayn, clarry, +rewe, ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle +hem up with Ayrenn. do butter in a trape. & do þe fars þerto. & bake +it & messe it forth. + +[1] Erbolat, i.e. Herbolade, a confection of herbs. +[2] myntes, mint. + + +NYSEBEK [1]. XX.VIII. XIII. + +Take þere þridde part of sowre Dokkes and flour þerto. & bete it +togeder tyl it be as towh as eny lyme. cast þerto salt. & do it in a +disshe holke [2] in þe bothom, and let it out wiþ þy finger +queynchche [3] in a chowfer [4] wiþ oile. & frye it wel. and whan it +is ynowhz: take it out and cast þerto suger &c. + +[1] Nysebek. Qu. +[2] holke. Qu. hollow. +[3] queynchche. an _queyntlich'_, as No. 162. +[4] Chowfer. chaffing dish, as No. 162. + + +FOR TO MAKE POMME DORRYLE [1] AND OÞER ÞNGES. XX.VIII. XIIII. + +Take þe lire of Pork rawe. and grynde it smale. medle it up wiþ +powdre fort, safroun, and salt, and do þerto Raisouns of Coraunce, +make balles þerof. and wete it wele in white of ayrenn. & do it to +seeþ in boillyng water. take hem up and put hem on a spyt. rost hem +wel and take parsel ygronde and wryng it up with ayren & a party of +flour. and lat erne [2] aboute þe spyt. And if þou wilt, take for +parsel safroun, and serue it forth. + +[1] Pomme dorryle. Contents, _pom dorryes_, recte, for MS. Ed. 42, + has _Pommedorry_; and see No. 177. So named from the _balls_ and _the + gilding_. "Pommes dorees, golden apples." Cotgrave. _Poundorroye_. + MS. Ed. 58; but vide _Dorry_ in Gloss. + +[2] erne. Qu. + + +COTAGRES [1]. XX.VIII. XV. + +Take and make þe self fars [2]. but do þerto pynes and sugur. take an +hole rowsted cok, pulle hym [3] & hylde [4] hym al togyder saue þe +legges. take a pigg and hilde [5] hym fro þe myddes dounward, fylle +him ful of þe fars & sowe hym fast togider. do hym in a panne & seeþ +hym wel. and whan þei bene isode: do hem on a spyt & rost it wele. +colour it with zolkes of ayren and safroun, lay þeron foyles [6] of +gold and of siluer. and serue hit forth. + +[1] Cotagres. This is a sumptuous dish. Perhaps we should read + _Cokagres_, from the _cock_ and _grees_, or wild pig, therein used. V. + _vyne grace_ in Gloss. +[2] self fars. Same as preceding Recipe. +[3] pulle hym, i.e. in pieces. +[4] hylde. cast. +[5] hilde. skin. +[6] foyles. leaves; of Laurel or Bay, suppose; gilt and silvered + for ornament. + + +HERT ROWEE [1]. XX.VIII. XVI. + +Take þer mawe of þe grete Swyne. and fyfe oþer sex of pigges mawe. +fyll hem full of þe self fars. & sowe hem fast, perboile hem. take +hem up & make smale prews [2] of gode past and frye hem. take þese +prews yfryed & seeþ [3] hem þicke in þe mawes on þe fars made after +[4] an urchoun withoute legges. put hem on a spyt & roost hem & +colour hem with safroun & messe hem forth. + +[1] Hert rowee. Contents, _Hart rows_; perhaps from _heart_. +[2] prews. Qu. V. in Gloss. +[3] seeþ. There is a fault here; it means stick. +[4] after, i. e. like. + + +POTEWS [1]. XX.VIII. XVII. + +Take Pottes of Erþe lytell of half a quart and fyll hem +full of fars of pomme dorryes [2]. oþer make with þyn honde. oþer in +a moolde pottes of þe self fars. put hem in water & seeþ hem up wel. +and whan þey buth ynowz. breke þe pottes of erþe & do þe fars on þe +spyt & rost hem wel. and whan þei buth yrosted. colour hem as pomme +dorryes. make of litull prewes [3] gode past, frye hem oþer rost hem +wel in grece. & make þerof Eerys [4] to pottes & colour it. and make +rosys [5] of gode past, & frye hem, & put þe steles [6] in þe hole +þer [7] þe spyt was. & colour it with whyte. oþer rede. & serue it +forth. + +[1] Potews. probably from the _pots_ employed. +[2] pomme dorryes. Vide ad No. 174. +[3] prewes. V. ad 176. +[4] eerys. Ears _for_ the pots. V. 185. +[5] rosys. roses. +[6] sleles. stalks. +[7] þer. there, i.e. where. V. 170. + + +SACHUS [1]. XX.VIII. XVIII. + +Take smale Sachellis of canuas and fille hem full of þe same fars [2] +& seeþ hem. and whan þey buth ynowz take of the canvas, rost hem & +colour hem &c. + +[1] Sachus. I suppose _sacks_. +[2] same fars. viz. as 174. + + +BURSEWS [1]. XX.VIII. XIX. + +Take Pork, seeþ it and grynde it smale +wiþ sodden ayren. do þerto gode powdours and hole spices and salt +with sugur. make þerof smale balles, and cast hem in a batour [2] of +ayren. & wete hem in flour. and frye hem in grece as frytours [3]. +and serue hem forth. + +[1] Bursews. Different from _Bursen_ in No. 11; therefore qu. etymon. +[2] Batour. batter. +[3] frytours. fritters. + + +SPYNOCHES [1] YFRYED. XX.IX. + +Take Spynoches. perboile hem in seþyng water. take hem up and +presse . . . out of þe water [2] and hem [3] in two. frye hem in oile +clene. & do þerro powdour. & serue forth. + +[1] Spynoches. Spinage, which we use in the singular. +[2] out of the water. dele _of_; or it may mean, _when out of the + water_. +[3] hem r. _hewe_. + + +BENES YFRYED. XX.IX. I. + +Take benes and seeþ hem almost til þey bersten. take and wryng out +þer water clene. do þerto Oynouns ysode and ymynced. and garlec +þerwith. frye hem in oile. oþer in grece. & do þerto powdour douce. & +serue it forth. + + +RYSSHEWS [1] OF FRUYT. XX.IX. II. + +Take Fyges and raisouns. pyke hem and waisshe hem in Wyne. grynde hem +wiþ apples and peeres. ypared and ypiked clene. do þerto gode +powdours. and hole spices. make bailes þerof. fryen in oile and serue +hem forth. + +[1] Rysshews. _russhewses_, Contents. Qu. + + +DARYOLS [1]. XX.IX. III. + +Take Creme of Cowe mylke. oþer of Almandes. do þerto ayren with sugur, +safroun, and salt, medle it yfere. do it in a coffyn. of II. ynche +depe. bake it wel and serue it forth, + +[1] Daryols. Qu. + + +FLAUMPENS [1]. XX.IX. IIII. + +Take fat Pork ysode. pyke it clene. grynde it smale. grynde Chese & +do þerto. wiþ sugur and gode powdours. make a coffyn of an ynche depe. +and do þis fars þerin. make a thynne foile of gode past & kerue out +þeroff smale poyntes [2]. frye hem in fars [3]. & bake it up &c. + +[1] Flaumpeyns. _Flaumpens_, Contents. V. No. 113. +[2] Points, seems the same as _Prews_, No. 176. +[3] in fars, f. _in the fars_; and yet the Fars is disposed of before; + ergo quare. + + +CHEWETES [1] ON FLESSHE DAY. XX.IX. V. + +Take þer lire of Pork and kerue it al to pecys. and hennes þerwith +and do it in a panne and frye it & make a Coffyn as to [2] a pye +smale & do þerinne. & do þeruppon zolkes of ayrenn. harde. powdour of +gyngur and salt, couere it & fry it in grece. oþer bake it wel and +serue it forth. + +[1] Chewets. V. 186. +[2] as to, as for. V. No. 177. + + +CHEWETES ON FYSSH DAY. XX.IX. VI. + +Take Turbut. haddok. Codlyng. and hake. and seeþ it. grynde it smale. +and do þerto Dates. ygrounden. raysouns pynes. gode powdoer and salt. +make a Coffyn as tofore saide. close þis þerin. and frye it in oile. +oþer stue it in gyngur. sugur. oþer in wyne. oþer bake it. & serue +forth. + + +HASTLETES [1] OF FRUYT. XX.IX. VII. + +Take Fyges iquarterid [2]. Raysouns hool dates and Almandes hoole. +and ryne [3] hem on a spyt and roost hem. and endore [4] hem as pomme +dorryes & serue hem forth. + +[1] Hastletes. _Hasteletes_, Contents. +[2] iquarterid. iquartered. +[3] ryne. run. +[4] endore. endorse, MS. Ed. 42. II. 6. v. ad 147. + + +COMADORE [1]. XX.IX. VII. + +Take Fyges and Raisouns. pyke hem and waisshe hem clene, skalde hem +in wyne. grynde hem right smale, cast sugur in þe self wyne. and +founde it togyder. drawe it up thurgh a straynour. & alye up þe fruyt +þerwith. take gode peerys and Apples. pare hem and take þe best, +grynde hem smale and cast þerto. set a pot on þe fuyrer [2] wiþ oyle +and cast alle þise þynges þerinne. and stere it warliche, and kepe it +wel fro brennyng. and whan it is fyned cast þerto powdours of gynger +of canel. of galyngale. hool clowes flour of canel. & macys hoole. +cast þerto pynes a litel fryed in oile & salt, and whan it is ynowz +fyned: take it up and do it in a vessel & lat it kele. and whan it is +colde: kerue out with a knyf smale pecys of þe gretnesse & of þe +length of a litel fyngur. & close it fast in gode past. & frye hen in +oile. & serue forth. + +[1] Comadore. Qu. +[2] Fuyr. fire. + + +CHASTLETES [1], XX.IX. IX. + +Take and make a foyle of gode past with a roller of a foot brode. & +lyngur[2] by cumpas. make iiii Coffyns of þe self past uppon þe +rolleres þe gretnesse of þe smale of þyn Arme. of vi ynche depnesse. +make þe gretust [3] in þe myddell. fasten þe foile in þe mouth +upwarde. & fasten þee [4] oþere foure in euery syde. kerue out +keyntlich kyrnels [5] above in þe manere of bataiwyng [6] and drye +hem harde in an Ovene. oþer in þe Sunne. In þe myddel Coffyn do a +fars of Pork with gode Pork & ayrenn rawe wiþ salt. & colour it wiþ +safroun and do in anoþer Creme of Almandes. and helde [7] it in +anoþer [8] creme of Cowe mylke with ayrenn. colour it with saundres. + +anoþur manur. Fars of Fygur. of raysouns. of Apples. of Peeres. & +holde it in broun [9]. + +anoþer manere. do fars as to frytours blanched. and colour it with +grene. put þis to þe ovene & bake it wel. & serue it forth with ew +ardaunt [10]. + +[1] Chastelets. Litlle castles, as is evident from the + kernelling and the battlements mentioned. _Castles of jelly + templewise made._ Lel. Coll. IV. p. 227. +[2] lynger. longer. +[3] gretust. greatest. +[4] þee, i. e. thou. +[5] kyrnels. Battlements. V. Gloss. Keyntlich, quaintly, curiously. V. + Gloss. +[6] bataiwyng. embatteling. +[7] helde. put, cast. +[8] another. As the middle one and only two more are provided for, + the two remaining were to be filled, I presume, in the same manner + alternately. +[9] holde it broun. make it brown. +[10] ew ardaunt. hot water. _Eau_, water; anciently written _eue_. + + +FOR TO MAKE II. [1] PECYS OF FLESSH TO FASTEN TOGYDER. XX.IX. X. + +Take a pece of fressh Flesh and do it in a pot for to seeþ. or take a +pece of fressh Flessh and kerue it al to gobetes. do it in a pot to +seeþ. & take þe wose [2] of comfery & put it in þe pot to þe flessh & +it shal fasten anon, & so serue it forth. + +[1] II. _Twey_, Contents. +[2] wose. Roots of comfrey are of a very glutinous nature. Quincy. + Dispens. p. 100. _Wose_ is A.S. [Anglo-Saxon: paer], _humour_, + juice. See Junius. v. _Wos_, and Mr. Strype's Life of Stow, p. VIII. + + +PUR FAIT YPOCRAS [1]. XX.IX. XI. Treys Unces de canett. & iii unces + +de gyngeuer. spykenard de Spayn le pays dun denerer [2], garyngale +[3]. clowes, gylofre. poeurer long [4], noiez mugadez [5]. maziozame +[6] cardemonij [7] de chescun i. quart' douce [8] grayne & [9] de +paradys stour de queynel [10] de chescun dim [11] unce de toutes, +soit fait powdour &c. + +[1] Pur fait Ypocras. Id est, _Pour faire Ypocras_; a whole pipe of + which was provided for archbishop Nevill's feast about A.D. 1466, So + that it was in vast request formerly. +[2] le pays d'un denerer, i.e. _le pays d'un Denier_. +[3] garyngale, i.e. _galyngale_. +[4] poeurer long, r. poiurer long, i.e. _poivre long_. +[5] mugadez, r. muscadez; but q. as the French is _muguette_. Nutmegs. +[6] maziozame, r. _marjorame_. +[7] Cardemonij, r. _Cardamones_. +[8] quartdouce, r. _d'once._. Five penny weights. +[9] &. dele. +[10] queynel. Perhaps _Canell_; but qu. as that is named before. +[11] dim. dimid. + + +FOR TO MAKE BLANK MAUNGER [1]. XX.IX. XII. + +Put Rys in water al a nyzt and at morowe waisshe hem clene, afterward +put hem to þe fyre fort [2] þey berst & not to myche. ssithen [3] +take brawn of Capouns, or of hennes. soden & drawe [4] it smale. +after take mylke of Almandes. and put in to þe Ryys & boile it. and +whan it is yboiled put in þe brawn & alye it þerwith. þat it be wel +chargeaunt [5] and mung it fynelich' [6] wel þat it sit not [7] to þe +pot. and whan it is ynowz & chargeaunt. do þerto sugur gode part, +put þerin almandes. fryed in white grece. & dresse it forth. + +[1] blank maunger. Very different from that we make now. V. 36. +[2] fyre fort. strong fire. +[3] ssithen. then. +[4] drawe. make. +[5] chargeaunt. stiff. So below, _ynowhz & chargeaunt_. V.193, 194. V. + Gloss. +[6] mung it fynelich' wel. stir it very well. +[7] sit not. adheres not, and thereby burns not. Used now in the + North. + + +FOR TO MAKE BLANK DESNE [1]. XX.IX. XIII. + +Take Brawn of Hennes or of Capouns ysoden withoute þe skyn. & hewe +hem as smale as þou may. & grinde hem in a morter. after take gode +mylke of Almandes & put þe brawn þerin. & stere it wel togyder & do +hem to seeþ. & take flour of Rys & amydoun & alay it. so þat it be +chargeant. & do þerto sugur a gode party. & a party of white grece. +and when it is put in disshes strewe uppon it blaunche powdour, and +þenne put in blank desire and mawmenye [2] in disshes togider. And +serue forth. + +[1] blank _Desne_. _Desire_, Contents; recte. V. Gloss. The Recipe in + MS. Ed. 29 is much the same with this. +[2] Mawmenye. See No. 194. + + +FOR TO MAKE MAWMENNY [1]. XX.IX. XIIII. +Take þe chese and of Flessh of Capouns or of Hennes. & hakke smale in +a morter. take mylke of Almandes with þe broth of freissh Beef, oþer +freissh flessh. & put the flessh in þe mylke oþer in the broth and set +hem to þe frye [2]. & alye hem up with flour of Ryse. or gastbon [3]. +or amydoun. as chargeant as with blanke desire. & with zolkes of ayren and +safroun for to make it zelow. and when it is dressit in disshes with +blank desire styk above clowes de gilofre. & strewe Powdour of +galyngale above. and serue it forth. + +[1] Mawmenny. _Mawmoune_, Contents. _Maumene_ MS. Ed. 29. 30. vide No. + 193. See Preface for a _fac-simile_ of this Recipe. +[2] þe frye. an fyre? +[3] gastbon. Qu. + + +THE PETY PERUAUNT [1]. XX.IX. XV. Take male Marow [2]. hole parade +[3] and kerue it rawe. powdour of Gynger. zolkes of Ayrenn, dates +mynced. raisouns of coraunce. salt a lytel. & loke þat þou make þy +past with zolkes of Ayren. & þat no water come þerto. and forme þy +coffyn. and make up þy past. + +[1] pety peruaunt. a paste; therefore, perhaps, _paty_; but qu. the + latter word. +[2] male Marow. Qu. +[3] parade. Qu. + + +PAYN PUFF [1]. XX.IX. XVI. Eodem modo fait payn puff. but make it +more tendre þe past. and loke þe past be rounde of þe payn puf as a +coffyn & a pye. + +[1] Payn puff. Contents has, _And the pete puant_. + + + +[1]XPLICIT. + +[1] A blank was left in the original for a large _E_. + + + + +THE FOLLOWING MEMORANDUM AT THE END OF THE ROLL. + + "Antiquum hoc monumentum oblatum et missum est majestati vestra + vicesimo septimo die mensis Julij, anno regno vestri falicissimi + vicesimo viij ab humilimo vestro subdito, vestraque, majestati + fidelissimo + + EDWARD STAFFORD, Hares domus subversa Buckinghamiens." + +N.B. He was Lord Stafford and called Edward. + +Edw. D. of Bucks beheaded 1521. 13 H. VIII. + | +Henry, restored in blood by H. VIII.; and again + | [1 Ed. VI. +Edw. aged 21, 1592; born 1592. 21. ob. 1525. + | 21 [f. 1625. +Edw. b. 1600. ---- + 1571 born. + + + + +ANCIENT COOKERY. A.D. 1381. + +_Hic incipiunt universa servicia tam de carnibus quam de pissibus_ +[1]. + +I. FOR TO MAKE FURMENTY [1]. + +Nym clene Wete and bray it in a morter wel that the holys [2] gon al +of and seyt [3] yt til it breste and nym yt up. and lat it kele [4] +and nym fayre fresch broth and swete mylk of Almandys or swete mylk +of kyne and temper yt al. and nym the yolkys of eyryn [5]. boyle it a +lityl and set yt adoun and messe yt forthe wyth fat venyson and fresh +moton. + +[1] See again, No. I. of the second part of this treatise. +[2] Hulls. +[3] Miswritten for _seyth_ or _sethe_, i.e. seeth. +[4] cool. +[5] eggs. + + +II. FOR TO MAKE PISE of ALMAYNE. + +Nym wyte Pisyn and wasch hem and seth hem a good wyle sithsyn wasch +hem in golde [1] watyr unto the holys gon of alle in a pot and kever +it wel that no breth passe owt and boyle hem ryzt wel and do therto +god mylk of Almandys and a party of flowr of ris and salt and safron +and messe yt forthe. + +[1] cold. + + +III. + +Cranys and Herons schulle be euarund [1] wyth Lardons of swyne and +rostyd and etyn wyth gyngynyr. + +[1] Perhaps _enarmed_, or _enorned_. See Mr. Brander's Roll, No. 146. + + +IV. + +Pecokys and Partrigchis schul ben yparboyld and lardyd and etyn wyth +gyngenyr. + + +V. MORTERELYS [1]. + +Nym hennyn and porke and seth hem togedere nym the lyre [2] of the +hennyn and the porke and hakkyth finale and grynd hit al to dust and +wyte bred therwyth and temper it wyth the selve broth and wyth heyryn +and colure it with safroun and boyle it and disch it and cast theron +powder of peper and of gyngynyr and serve it forthe. + +[1] V. Mortrews in Gloss. +[2] Flesh. + + +VI. CAPONYS INC ONEYS. + +Schal be sodyn. Nym the lyre and brek it smal In a morter and peper +and wyte bred therwyth and temper it wyth ale and ley it wyth the +capoun. Nym hard sodyn eyryn and hewe the wyte smal and kaste thereto +and nym the zolkys al hole and do hem in a dysch and boyle the capoun +and colowre it wyth safroun and salt it and messe it forthe. + + +VII. HENNYS [1] IN BRUET. + +Schullyn be scaldyd and sodyn wyth porke and grynd pepyr and comyn +bred and ale and temper it wyth the selve broth and boyle and colowre +it wyth safroun and salt it and messe it forthe. + +[1] Hens. + + +VIII. HARYS [1] IN CMEE [2]. + +Schul be parboylyd and lardyd and rostid and nym onyons and myce hem +rizt smal and fry hem in wyte gres and grynd peper bred and ale and +the onions therto and coloure it wyth safroun and salt it and serve +it forth. + +[1] Hares. +[1] Perhaps _Cinee_; for see No. 51. + + +IX. HARIS IN TALBOTAYS. + +Schul be hewe in gobbettys and sodyn with al the blod Nym bred piper +and ale and grynd togedere and temper it with the selve broth and +boyle it and salt it and serve it forthe. + + +X. CONYNGGYS [1] IN GRAVEY. + +Schul be sodyn and hakkyd in gobbettys and grynd gyngynyr galyngale +and canel. and temper it up with god almand mylk and boyle it and nym +macys and clowys and kest [2] therin and the conynggis also and salt +hym [3] and serve it forthe. + +[1] Rabbits. +[2] Cast. +[3] _it_, or perhaps _hem_. + + +XI. FOR TO MAKE A COLYS [1]. + +Nym hennys and schald hem wel. and seth hem after and nym the lyre +and hak yt smal and bray it with otyn grotys in a morter and with +wyte bred and temper it up wyth the broth Nym the grete bonys and +grynd hem al to dust and kest hem al in the broth and mak it thorw a +clothe and boyle it and serve it forthe. + +[1] Cullis. V. Preface. + + +XII. FOR TO MAKE NOMBLES [1]. + +Nym the nomblys of the venysoun and wasch hem clene in water and salt +hem and seth hem in tweye waterys grynd pepyr bred and ale and temper +it wyth the secunde brothe and boyle it and hak the nomblys and do +theryn and serve it forthe. + +[1] Umbles. + + +XIII. FOR TO MAKE BLANCHE BREWET DE ALYNGYN. + +Nym kedys [1] and chekenys and hew hem in morsellys and seth hem in +almand mylk or in kyne mylke grynd gyngyner galingale and cast therto +and boyle it and serve it forthe. + +[1] Kids. + + +XIV. FOR TO MAKE BLOMANGER [1]. + +Nym rys and lese hem and wasch hem clene and do thereto god almande +mylk and seth hem tyl they al to brest and than lat hem kele and nym +the lyre of the hennyn or of capouns and grynd hem smal kest therto +wite grese and boyle it Nym blanchyd almandys and safroun and set +hem above in the dysche and serve yt forthe. + +[1] Blanc-manger. See again, No. 33, 34. II. No. 7. Chaucer writes it + _Blankmanger_. + + +XV. FOR TO MAKE AFRONCHEMOYLE [1]. + +Nym eyren wyth al the wyte and myse bred and schepys [2] talwe as +gret as dyses [3] grynd peper and safroun and cast therto and do hit +in the schepis wombe seth it wel and dresse it forthe of brode leches +thynne. + +[1] Frenchemulle d'un mouton. A sheeps call, or kell. Cotgrave. + Junius, v. _Moil_, says, "a French moile Chaucero est cibus + delicatior, a dish made of marrow and grated bread." +[2] Sheep's fat. +[3] dice; square bits, or bits as big as dice. + + +XVI. FOR TO MAKE BRYMEUS. + +Nym the tharmys [1] of a pygge and wasch hem clene in water and salt +and seth hem wel and than hak hem smale and grynd pepyr and safroun +bred and ale and boyle togedere Nym wytys of eyrynn and knede it +wyth flour and mak smal pelotys [2] and fry hem with wyte grees and +do hem in disches above that othere mete and serve it forthe. + +[1] Rops, guts, puddings +[2] Balls, pellets, from the French _pelote._ + + +XVII. FOR TO MAKE APPULMOS [1]. + +Nym appelyn and seth hem and lat hem kele and make hem thorw a clothe +and on flesch dayes kast therto god fat breyt [2] of Bef and god wyte +grees and sugar and safroun and almande mylk on fysch dayes oyle de +olyve and gode powdres [3] and serve it forthe. + +[1] See No. 35. +[2] Breth, i. e. broth. See No. 58. +[3] Spices ground small. See No. 27, 28. 35. 58. II. No. 4. 17. or + perhaps of Galingale. II. 20. 24. + + +XVIII. FOR TO MAKE A FROYS [1]. + +Nym Veel and seth it wel and hak it smal and grynd bred peper and +safroun and do thereto and frye yt and presse it wel upon a bord and +dresse yt forthe. + +[1] a Fraise + + +XIX. FOR TO MAKE FRUTURS [1]. + +Nym flowre and eyryn and grynd peper and safroun and mak therto a +batour and par aplyn and kyt hem to brode penys [2] and kest hem +theryn and fry hem in the batour wyth fresch grees and serve it +forthe. + +[1] Fritters. +[2] Pieces as broad as pennies, or perhaps pecys. + + +XX. FOR TO MAKE CHANKE [1]. + +Nym Porke and seth it wel and hak yt smal nym eyryn wyth al the wytys +and swyng hem wel al togedere and kast god swete mylke thereto and +boyle yt and messe it forthe. + +[1] Quare. + + +XXI. FOR TO MAKE JUSSEL. + +Nym eyryn wyth al the wytys and mice bred grynd pepyr and safroun and +do therto and temper yt wyth god fresch broth of porke and boyle it +wel and messe yt forthe. + + +XXII. FOR TO MAKE GEES [1] IN OCHEPOT [2]. + +Nym and schald hem wel and hew hem wel in gobettys al rawe and seth +hem in her owyn grees and cast therto wyn or ale a cuppe ful and myce +onyons smal and do therto and boyle yt and salt yt and messe yt +forthe. + +[1] Gese. +[2] Hochepot. Vide Gloss. + + +XXIII. FOR TO MAKE EYRYN IN BRUET. + +Nym water and welle [1] yt and brek eyryn and kast theryn and grynd +peper and safroun and temper up wyth swete mylk and boyle it and +hakke chese smal and cast theryn and messe yt forthe. + +[1] Quare the meaning. + + +XXIV. FOR TO MAKE CRAYTOUN [1]. + +Tak checonys and schald hem and seth hem and grvnd gyngen' other +pepyr and comyn and temper it up wyth god mylk and do the checonys +theryn and boyle hem and serve yt forthe. + +[1] Vide ad No. 60 of the Roll. + + +XXV. FOR TO MAKE MYLK ROST. + +Nym swete mylk and do yt in a panne nyn [1] eyryn wyth al the wyte +and swyng hem wel and cast therto and colowre yt wyth safroun and +boyl it tyl yt wexe thikke and thanne seth [2] yt thorw a culdore [3] +and nym that, leyyth [4] and presse yt up on a bord and wan yt ys +cold larde it and scher yt on schyverys and roste yt on a grydern +and serve yt forthe. + +[1] Read _nym_. +[2] strain. See No. 27. +[3] Cuilinder. +[4] That which is left in the cullinder. + + +XXVI. FOR TO MAKE CRYPPYS [1]. + +Nym flour and wytys of eyryn sugur other hony and sweyng togedere and +mak a batour nym wyte grees and do yt in a posnet and cast the batur +thereyn and stury to thou have many [2] and tak hem up and messe hem +wyth the frutours and serve forthe. + +[1] Meaning, _crisps_. V. Gloss. +[2] It will run into lumps, I suppose. + + +XXVII. FOR TO MAKE BERANDYLES [1]. + +Nym Hennys and seth hem wyth god Buf and wan hi ben sodyn nym the +Hennyn and do awey the bonys and bray smal yn a mortar and temper yt +wyth the broth and seth yt thorw a culdore and cast therto powder of +gyngenyr and sugur and graynys of powmis gernatys [2] and boyle yt +and dresse yt in dysches and cast above clowys gylofres [3] and maces +and god powder [4] serve yt forthe. + +[1] Quare the meaning. +[2] Pomegranates. V. No. 39. +[3] Not clove-gilliflowers, but _cloves_. See No. 30, 31, 40. +[4] See No. 17, note [3]. + + +XXVIII. FOR TO MAKE CAPONS IN CASSELYS. + +Nym caponys and schald hem nym a penne and opyn the skyn at the hevyd +[1] and blowe hem tyl the skyn ryse from the flesshe and do of the +skyn al hole and seth the lyre of Hennyn and zolkys of heyryn and god +powder and make a Farsure [2] and fil ful the skyn and parboyle yt +and do yt on a spete and rost yt and droppe [3] yt wyth zolkys of +eyryn and god powder rostyng and nym the caponys body and larde yt +and roste it and nym almaunde mylk and amydoun [4] and mak a batur +and droppe the body rostyng and serve yt forthe. + +[1] Head. Sax. [Anglo-Saxon: heofod] and [Anglo-Saxon: hevod], hence + our _Head_. +[2] stuffing. +[3] baste. +[4] Vide Gloss. + + +XXIX. FOR TO MAKE THE BLANK SURRY [1]. + +Tak brann [2] of caponys other of hennys and the thyes [3] wythowte +the skyn and kerf hem smal als thou mayst and grynd hem smal in a +morter and tak mylk of Almaundys and do yn the branne and grynd hem +thanne togedere and and seth hem togeder' and tak flour of rys other +amydoun and lye it that yt be charchant and do therto sugur a god +parti and a party of wyt grees and boyle yt and wan yt ys don in +dyschis straw upon blank poudere and do togedere blank de sury and +manmene [4] in a dysch and serve it forthe. + +[1] Vide _Blank Desire_ in Gloss. +[2] Perhaps _brawn_, the brawny part. See No. 33, and the Gloss. +[3] Thighs. +[4] See the next number. Quare _Mawmeny_. + + +XXX. FOR TO MAKE MANMENE [1]. + +Tak the thyys [2] other the flesch of the caponys fede [3] hem and +kerf hem smal into a morter and tak mylk of Almandys wyth broth of +fresch Buf and do the flesch in the mylk or in the broth and do yt to +the fyre and myng yt togedere wyth flour of Rys othere of wastelys +als charchaut als the blank de sure and wyth the zolkys of eyryn for +to make it zelow and safroun and wan yt ys dressyd in dysches wyth +blank de sure straw upon clowys of gelofre [4] and straw upon powdre +of galentyn and serve yt forthe. + +[1] Vide Number 29, and the Gloss. +[2] Thighs. +[3] Quare. +[4] See No. 27, note [3]. + + +XXXI. FOR TO MAKE BRUET OF ALMAYNE. + +Tak Partrichys rostyd and checonys and qualys rostyd and larkys ywol +and demembre the other and mak a god cawdel and dresse the flesch in +a dysch and strawe powder of galentyn therupon. styk upon clowys of +gelofre and serve yt forthe. + + +XXXII. FOR TO MAKE BRUET OF LOMBARDYE. + +Tak chekenys or hennys or othere flesch and mak the colowre als red +as any blod and tak peper and kanel and gyngyner bred [1] and grynd +hem in a morter and a porcion of bred and mak that bruer thenne and +do that flesch in that broth and mak hem boyle togedere and stury it +wel and tak eggys and temper hem wyth Jus of Parcyle and wryng hem +thorwe a cloth and wan that bruet is boylyd do that therto and meng +tham togedere wyth fayr grees so that yt be fat ynow and serve yt +forthe. + +[1] This is still in use, and, it seems, is an old compound. + + +XXXIII. FOR TO MAKE BLOMANGER [1]. + +Do Ris in water al nyzt and upon the morwe wasch hem wel and do hem +upon the fyre for to [2] they breke and nozt for to muche and tak +Brann [3] of Caponis sodyn and wel ydraw [4] and smal and tak almaund +mylk and boyle it wel wyth ris and wan it is yboylyd do the flesch +therin so that it be charghaunt and do therto a god party of sugure +and wan it ys dressyd forth in dischis straw theron blaunche Pouder +and strik [5] theron Almaundys fryed wyt wyte grece [6] and serve yt +forthe. + +[1] See No. 14. +[2] till. _for_, however, abounds. +[3] See No. 29. note d. +[4] Perhaps, _strained_. See No. 49; and Part II. No. 33. +[5] Perhaps, _stik_, i.e. stick; but see 34. +[6] Grese. Fat, or lard. + + +XXXIV. FOR TO MAKE SANDALE THAT PARTY TO BLOMANGER. + +Tak Flesch of Caponys and of Pork sodyn kerf yt smal into a morter +togedere and bray that wel. and temper it up wyth broth of Caponys +and of Pork that yt be wel charchaunt also the crem of Almaundys and +grynd egges and safroun or sandres togedere that it be coloured and +straw upon Powder of Galentyn and strik thereon clowys and maces and +serve it forthe. + + +XXXV. FOR TO MAKE APULMOS [1]. + +Tak Applys and seth hem and let hem kele and after mak hem thorwe a +cloth and do hem im a pot and kast to that mylk of Almaundys wyth god +broth of Buf in Flesch dayes do bred ymyed [2] therto. And the fisch +dayes do therto oyle of olyve and do therto sugur and colour it wyth +safroun and strew theron Powder and serve it forthe. + +[1] See No. 17. +[2] ymyced, i.e. _minced_. + + +XXXVI. FOR TO MAKE METE GELEE [1] THAT IT BE WEL CHARIAUNT. + +Tak wyte wyn and a party of water and safroun and gode spicis and +flesch of Piggys or of Hennys or fresch Fisch and boyle them togedere +and after wan yt ys boylyd and cold dres yt in dischis and serve yt +forthe. + +[1] meat jelly. + + +XXXVII. FOR TO MAKE MURREY [1]. + +Tak mulbery [2] and bray hem in a morter and wryng [3] hem thorth a +cloth and do hem in a pot over the fyre and do thereto fat bred and +wyte gresse and let it nazt boyle no ofter than onys and do thereto a +god party of sugur and zif yt be nozt ynowe colowrd brey mulburus and +serve yt forthe. + +[1] Morrey. Part II. No. 26. +[2] This is to be understood pluraly, _quasi_ mulberries. +[2] Read _wryng_. For see part II. No. 17. 2B. Chaucer, v. _wronge_ + and _ywrong_. + + +XXXVIII. FOR TO MAKE A PENCHE OF EGGES. + +Tak water and do it in a panne to the fyre and lat yt sethe and after +tak eggs and brek hem and cast hem in the water and after tak a chese +and kerf yt on fowr partins and cast in the water and wanne the chese +and the eggys ben wel sodyn tak hem owt of the water and wasch hem in +clene water and tak wastel breed and temper yt wyth mylk of a kow. +and after do yt over the fyre and after forsy yt wyth gyngener and +wyth cornyn and colowr yt wyth safroun and lye yt wyth eggys and oyle +the sewe wyth Boter and kep wel the chese owt and dresse the sewe and +dymo [1] eggys thereon al ful and kerf thy chese in lytyl schyms and +do hem in the sewe wyth eggys and serve yt forthe. + +[1] Perhaps, _do mo_, i.e. put more. + + +XXXIX. FOR TO MAKE COMYN. + +Tak god Almaunde mylk and lat yt boyle and do ther'in amydoun wyth +flowr of Rys and colowr yt wyth safroun and after dresse yt wyth +graynis of Poungarnetts [1] other wyth reysens zyf thow hast non +other and tak sugur and do theryn and serve it forthe. + +[1] Vide No. 27. + + +XIV. For to make Fruturs [1]. + +Tak crommys [2] of wyte bred and the flowris of the swete Appyltre +and zolkys of Eggys and bray hem togedere in a morter and temper yt +up wyth wyte wyn and mak yt to sethe and wan yt is thykke do thereto +god spicis of gyngener galyngale canel and clowys gelosre and serve +yt forth; + +[1] Fritters. +[2] Crumbs. + + +XLI. For to make Rosee [1]. + +Tak the flowris of Rosys and wasch hem wel in water and after bray +hem wel in a morter and than tak Almondys and temper hem and seth hem +and after tak flesch of capons or of hennys and hac yt smale and than +bray hem wel in a morter and than do yt in the Rose [2] so that the +flesch acorde wyth the mylk and so that the mete be charchaunt and +after do yt to the fyre to boyle and do thereto sugur and safroun +that yt be wel ycolowrd and rosy of levys and of the forseyde flowrys +and serve yt forth. + +[1] Vide No. 47. +[2] i.e. Rosee. + + +XLII. FOR TO MAKE POMMEDORRY [1]. + +Tak Buff and hewe yt smal al raw and cast yt in a morter and grynd yt +nozt to smal tak safroun and grynd therewyth wan yt ys grounde tak +the wyte of the eyryn zyf yt be nozt styf. Cast into the Buf pouder +of Pepyr olde resyns and of coronse set over a panne wyth fayr water +and mak pelotys of the Buf and wan the water and the pelots ys wel +yboylyd and [2] set yt adoun and kele yt and put yt on a broche and +rost yt and endorre yt wyth zolkys of eyryn and serve yt forthe. + +[1] Vide No. 58. +[2] dele _and_. + + +XLIII. FOR TO MAKE LONGE DE BUF [1]. + +Nym the tonge of the rether [2] and schalde and schawe [3] yt wel and +rizt clene and seth yt and sethe nym a broche [4] and larde yt wyth +lardons and wyth clowys and gelofre and do it rostyng and drop yt wel +yt rostyd [5] wyth zolkys of eyrin and dresse it forthe. + +[1] Neat's Tongue. _Make_ signifies _to dress_, as II. 12. +[2] The ox or cow. Lye in Jun. Etymolog. v. _Rother_. +[3] Shave, scrape. +[4] A larding-pin. +[5] Pehaps, _wyle it rostyth_. + + +XLIV. FOR TO MAKE REW DE RUMSY. + +Nym swynys fet and eyr [1] and make hem clene and seth hem alf wyth +wyn and half wyth water cast mycyd onyons thereto and god spicis and +wan they be ysodyn nym and rosty hem in a grydere wan it is yrostyd +kest thereto of the selve broth hy lyed wyth amydoun and anyeyd +onyons [2] and serve yt forth. + +[1] To be understood plurally, _Ears_. +[2] Miswritten for _mycyd_, i. e. minced onyons. + + +XLV. FOR TO MAKE BUKKENADE [1]. + +Nym god fresch flesch wat maner so yt be and hew yt in smale morselys +and seth yt wyth gode fresch buf and cast thereto gode mynced onyons +and gode spicerye and alyth [2] wyth eyryn and boyle and dresse yt +forth. + +[1] Vide No. 52. +[2] Stiffen, thicken it. See No. 44. where _lyed_ has that sense. See + also 46. + + +XLVI. FOR TO MAKE SPINE [1]. + +Nym the flowrys of the haw thorn clene gaderyd and bray hem al to +dust and temper hem wyth Almaunde mylk and aly yt wyth amydoun and +wyth eyryn wel rykke [2] and boyle it and messe yt forth and flowrys +and levys abovyn on [3]. + +[1] This dish, no doubt, takes its name from _Spina_, of which it is + made. +[2] Read, þykke, _thykke_. +[3] It means _laid upon it_. + + +XLVII. FOR TO MAKE ROSEE [1] AND FRESEE AND SWAN SCHAL BE YMAD IN THE +SELVE MANER. + +Nym pyggus and hennys and other maner fresch flesch and hew yt in +morselys and seth yt in wyth wyn and [2] gyngyner and galyngale and +gelofre and canel [3] and bray yt wel and kest thereto and alye yt +wyth amydoun other wyth flowr of rys. + +[1] Vide No. 41. +[2] Perhaps, _in wyn with_. +[3] Cinamon. Vide Gloss. + + +XLVIII. FOR TO MAKE AN AMENDEMENT FORMETE THAT YS TO [1] SALT AND +OVER MYCHYL. + +Nym etemele and bynd yt in a fayr lynnen clowt and lat yt honge in +the pot so that yt thowche nozt the bottym and lat it hongy thereynne +a god wyle and seþh [2] set yt fro the fyre and let yt kele and yt +schal be fresch ynow wythoute any other maner licowr ydo thereto. + +[1] id est, _too_. +[2] Read, seth, i.e. then. + + +XLIX. FOR TO MAKE RAPY [1]. + +Tak Fygys and reysyns and wyn and grynd hem togeder tak and draw hem +thorw a cloth and do thereto powder of Alkenet other of rys and do +thereto a god quantite of pepir and vyneger and boyle it togeder and +messe yt and serve yt forth. + +[1] Vide Part II. No. 1. 28. + + +L. FOR TO MAKE AN EGGE DOWS [1]. + +Tak Almaundys and mak god mylk and temper wyth god wyneger clene tak +reysynys and boyle hem in clene water and tak the reysynis and tak +hem owt of the water and boyle hem wyth mylk and zyf thow wyl colowr +yt wyth safron and serve yt forth. + +[1] Vide ad Part II. No. 21. There are no eggs concerned, so no doubt + it should be _Eger Dows_. Vide Gloss. + + +LI. FOR TO MAKE A MALLARD IN CYNEY [1]. + +Tak a mallard and pul hym drye and swyng over the fyre draw hym but +lat hym touche no water and hew hym in gobettys and do hym in a pot +of clene water boyle hem wel and tak onyons and boyle and bred and +pepyr and grynd togedere and draw thorw a cloth temper wyth wyn and +boyle yt and serve yt forth. + +[1] See No. 8. + + +LII. FOR TO MAKE A BUKKENADE [1]. + +Tak veel and boyle it tak zolkys of eggys and mak hem thykke tak +macis and powdre of gyngyner and powder of peper and boyle yt togeder +and messe yt forth. + +[1] Vide No. 45. + + +LIII. FOR TO MAKE A ROO BROTH [1]. + +Tak Parsile and Ysop and Sauge and hak yt smal boil it in wyn and in + +water and a lytyl powdre of peper and messe yt forth. + +[1] _Deer_ or _Roes_ are not mentioned, as in Mr. Brander's Roll, No. + 14, ergo quare. It is a meager business. Can it mean _Rue-Broth_ for + penitents? + + +LIV. FOR TO MAK A BRUET OF SARCYNESSE. + + +Tak the lyre of the fresch Buf and bet it al in pecis and bred and +fry yt in fresch gres tak it up and and drye it and do yt in a vessel +wyth wyn and sugur and powdre of clowys boyle yt togedere tyl the +flesch have drong the liycoure and take the almande mylk and quibibz +macis and clowys and boyle hem togedere tak the flesch and do thereto +and messe it forth. + + +LV. FOR TO MAKE A GELY [1]. + +Tak hoggys fet other pyggys other erys other partrichys other +chiconys and do hem togedere and serh [2] hem in a pot and do hem in +flowre of canel and clowys other or grounde [3] do thereto vineger +and tak and do the broth in a clene vessel of al thys and tak the +Flesch and kerf yt in smal morselys and do yt therein tak powder of +galyngale and cast above and lat yt kels tak bronches of the lorer +tre and styk over it and kep yt al so longe as thou wilt and serve yt +forth. + +[1] Jelly. +[2] seþ, i. e. _seeth_. +[3] Not clearly expressed. It means either Cinamon or Cloves, and + either in flour or ground. + + +LVI. FOR TO KEPE VENISON FRO RESTYNG. + +Tak venisoun wan yt ys newe and cuver it hastely wyth Fern that no +wynd may come thereto and wan thou hast ycuver yt wel led yt hom and +do yt in a soler that fonne ne wynd may come thereto and dimembre it +and do yt in a clene water and lef yt there half a day and after do +yt up on herdeles for to drie and wan yt ys drye tak salt and do +after thy venisoun axit [1] and do yt boyle in water that yt be other +[2] so salt als water of the see and moche more and after lat the +water be cold that it be thynne and thanne do thy Venisoun in the +water and lat yt be therein thre daies and thre nyzt [3] and after +tak yt owt of the water and salt it wyth drie salt ryzt wel in a +barel and wan thy barel ys ful cuver it hastely that sunne ne wynd +come thereto. + +[1] as thy venison requires. See Gloss. to Chaucer for _axe_. +[2] Dele. +[3] A plural, as in No. 57. + + +LVII. FOR TO DO AWAY RESTYN [1] OF VENISOUN. + +Tak the Venisoun that ys rest and do yt in cold water and after mak +an hole in the herthe and lat yt be thereyn thre dayes and thre nyzt +and after tak yt up and spot yt wel wyth gret salt of peite [2] there +were the restyng ys and after lat yt hange in reyn water al nyzt or +more. + +[1] Restiness. It should be rather _restyng_. See below. +[2] Pierre, or Petre. + + +LVIII. FOR TO MAKE POUNDORROGE [1]. + +Tak Partrichis wit [2] longe filettis of Pork al raw and hak hem wel +smale and bray hem in a morter and wan they be wel brayed do thereto +god plente of pouder and zolkys of eyryn and after mak thereof a +Farsure formed of the gretnesse of a onyoun and after do it boyle in +god breth of Buf other of Pork after lat yt kele and after do it on a +broche of Hasel and do them to the fere to roste and after mak god +bature of floure and egge on bature wyt and another zelow and do +thereto god plente of sugur and tak a fethere or a styk and tak of +the bature and peynte thereon above the applyn so that on be wyt and +that other zelow wel colourd. + +[1] Vide No. 42. +[2] with. + + + +EXPLICIT SERVICIUM DE CARNIBUS. + +Hic incipit Servicium de Pissibus_ [1]. + +[1] See p. 1 + + +I. FOR TO MAKE EGARDUSE [1]. + +Tak Lucys [2] or Tenchis and hak hem smal in gobette and fry hem in +oyle de olive and syth nym vineger and the thredde party of sugur and +myncyd onyons smal and boyle al togedere and cast thereyn clowys +macys and quibibz and serve yt forthe. + +[1] See No. 21 below, and part I. No. 50. [2] Lucy, I presume, means + the _Pike_; so that this fish was known here long before the reign of + H. VIII. though it is commonly thought otherwise. V. Gloss. + + +II. FOR TO MAKE RAPY [1]. + +Tak pyg' or Tenchis or other maner fresch fysch and fry yt wyth oyle +de olive and syth nym the crustys of wyt bred and canel and bray yt +al wel in a mortere and temper yt up wyth god wyn and cole [2] yt +thorw an hersyve and that yt be al cole [3] of canel and boyle yt and +cast therein hole clowys and macys and quibibz and do the fysch in +dischis and rape [4] abovyn and dresse yt forthe. + +[1] Vide No. 49. +[2] Strain, from Lat. _colo_. +[3] Strained, or cleared. +[4] This Rape is what the dish takes its name from. Perhaps means + _grape_ from the French _raper_. Vide No. 28. + + +III. FOR TO MAKE FYGEY. + +Nym Lucys or tenchis and hak hem in morsell' and fry hem tak vyneger +and the thredde party of sugur myncy onyons smal and boyle al togedyr +cast ther'yn macis clowys quibibz and serve yt forth. + + +IIII. FOR TO MAKE POMMYS MORLES. + +Nym Rys and bray hem [1] wel and temper hem up wyth almaunde mylk and +boyle yt nym applyn and par' hem and sher hem smal als dicis and cast +hem ther'yn after the boylyng and cast sugur wyth al and colowr yt +wyth safroun and cast ther'to pouder and serve yt forthe. + +[1] Rice, as it consists of grains, is here considered as a plural. + See also No. 5. 7, 8. + + +V. FOR TO MAKE RYS MOYLE [1]. + +Nym rys and bray hem ryzt wel in a morter and cast ther'to god +Almaunde mylk and sugur and salt boyle yt and serve yt forth. + +[1] Vide Gloss. + + +VI. FOR TO MAKE SOWPYS DORRY. + +Nym onyons and mynce hem smale and fry hem in oyl dolyf Nym wyn and +boyle yt wyth the onyouns roste wyte bred and do yt in dischis and +god Almande mylk also and do ther'above and serve yt forthe. + + +VII. FOR TO MAKE BLOMANGER [1] OF FYSCH. + +Tak a pound of rys les hem wel and wasch and seth tyl they breste and +lat hem kele and do ther'to mylk of to pound of Almandys nym the + +Perche or the Lopuster and boyle yt and kest sugur and salt also +ther'to and serve yt forth. + +[1] See note on No. 14. of Part I. + + +VIII. FOR TO MAKE A POTAGE OF RYS. + +Tak Rys and les hem and wasch hem clene and seth hem tyl they breste +and than lat hem kele and seth cast ther'to Almand mylk and colour it +wyth safroun and boyle it and messe yt forth. + + +IX. FOR TO MAKE LAMPREY FRESCH IN GALENTYNE [1]. + +Schal be latyn blod atte Navel and schald yt and rost yt and ley yt +al hole up on a Plater and zyf hym forth wyth Galentyn that be mad of +Galyngale gyngener and canel and dresse yt forth. + +[1] This is a made or compounded thing. See both here, and in the + next Number, and v. Gloss. + + +X. FOR TO MAKE SALT LAMPREY IN GALENTYNE [1]. + +Yt schal be stoppit [2] over nyzt in lews water and in braan and +flowe and sodyn and pyl onyons and seth hem and ley hem al hol by the +Lomprey and zif hem forthe wyth galentyne makyth [3] wyth strong +vyneger and wyth paryng of wyt bred and boyle it al togeder' and +serve yt forthe. + +[1] See note [1] on the last Number. +[2] Perhaps, _steppit_, i. e. steeped. See No. 12. +[3] Perhaps, _makyd_, i.e. made. + + +XI. FOR TO MAKE LAMPREYS IN BRUET. + +They schulle be schaldyd and ysode and ybrulyd upon a gredern and +grynd peper and safroun and do ther'to and boyle it and do the +Lomprey ther'yn and serve yt forth. + + +XII. FOR TO MAKE A STORCHOUN. + +He schal be shorn in besys [1] and stepyd [2] over nyzt and sodyn +longe as Flesch and he schal be etyn in venegar. + +[1] Perhaps, _pesys_, i.e. pieces. +[2] Qu. _steppit_, i.e. steeped. + + +XIII. FOR TO MAKE SOLYS IN BRUET. + +They schal be fleyn and sodyn and rostyd upon a gredern and grynd +Peper and Safroun and ale boyle it wel and do the sole in a plater +and the bruet above serve it forth. + + +XIV. FOR TO MAKE OYSTRYN IN BRUET. + +They schul be schallyd [1] and ysod in clene water grynd peper +safroun bred and ale and temper it wyth Broth do the Oystryn +ther'ynne and boyle it and salt it and serve it forth. + +[1] Have shells taken off. + + +XV. FOR TO MAKE ELYS IN BRUET. + +They schul be flayn and ket in gobett' and sodyn and grynd peper and +safroun other myntys and persele and bred and ale and temper it wyth +the broth and boyle it and serve it forth. + + + +XVI. FOR TO MAKE A LOPISTER. + +He schal be rostyd in his scalys in a ovyn other by the Feer under a +panne and etyn wyth Veneger. + + +XVII. FOR TO MAKE PORREYNE. + +Tak Prunys fayrist wasch hem wel and clene and frot hem wel in syve +for the Jus be wel ywronge and do it in a pot and do ther'to wyt gres +and a party of sugur other hony and mak hem to boyle togeder' and mak +yt thykke with flowr of rys other of wastel bred and wan it is sodyn +dresse it into dischis and strew ther'on powder and serve it forth. + + +XVIII. FOR TO MAKE CHIRESEYE. + +Tak Chiryes at the Fest of Seynt John the Baptist and do away the +stonys grynd hem in a morter and after frot hem wel in a seve so that +the Jus be wel comyn owt and do than in a pot and do ther'in feyr +gres or Boter and bred of wastrel ymyid [1] and of sugur a god party +and a porcioun of wyn and wan it is wel ysodyn and ydressyd in +Dyschis stik ther'in clowis of Gilofr' and strew ther'on sugur. + +[1] Perhaps, _ymycid_, i.e. minced; or _mycd_, as in No. 19. + + +XIX. FOR TO MAKE BLANK DE SUR' [1]. + +Tak the zolkys of Eggs sodyn and temper it wyth mylk of a kow and do +ther'to Comyn and Safroun and flowr' of ris or wastel bred mycd and +grynd in a morter and temper it up wyth the milk and mak it boyle and +do ther'to wit [2] of Egg' corvyn smale and tak fat chese and kerf +ther'to wan the licour is boylyd and serve it forth. + +[1] Vide Note [1] on No. 29. of Part I. +[2] white. So _wyt_ is _white_ in No. 21. below. + + +XX. FOR TO MAKE GRAVE ENFORSE. + +Tak tryd [1] gyngener and Safroun and grynd hem in a morter and +temper hem up wyth Almandys and do hem to the fir' and wan it boylyth +wel do ther'to zolkys of Egg' sodyn and fat chese corvyn in gobettis +and wan it is dressid in dischis strawe up on Powder of Galyngale and +serve it forth. + +[1] It appears to me to be _tryd_. Can it be _fryd_? + + +XXI. FOR TO MAKE HONY DOUSE [1]. + +Tak god mylk of Almandys and rys and wasch hem wel in a feyr' vessel +and in fayr' hoth water and after do hem in a feyr towayl for to drie +and wan that they be drye bray hem wel in a morter al to flowr' and +afterward tak two partyis and do the half in a pot and that other +half in another pot and colowr that on wyth the safroun and lat that +other be wyt and lat yt boyle tyl it be thykke and do ther'to a god +party of sugur and after dresse yt in twe dischis and loke that thou +have Almandys boylid in water and in safroun and in wyn and after +frie hem and set hem upon the fyre sethith mete [2] and strew ther'on +sugur that yt be wel ycolouryt [3] and serve yt forth. + +[1] See Part II. No. I; and Part I. No. 50. +[2] Seth it mete, i.e. seeth it properly. +[3] Coloured. See No. 28. below. + + +XXII. FOR TO MAKE A POTAGE FENEBOILES. + +Tak wite benes and seth hem in water and bray the benys in a morter +al to nozt and lat them sethe in almande mylk and do ther'in wyn and +hony and seth [1] reysons in wyn and do ther'to and after dresse yt +forth. + +[1] i.e. Seeth. + + +XXIII. FOR TO MAKE TARTYS IN APPLIS. + +Tak gode Applys and gode Spycis and Figys and reysons and Perys and +wan they are wel ybrayed colourd [1] wyth Safroun wel and do yt in a +cofyn and do yt forth to bake wel. + + +[1] Perhaps, _coloure_. + + +XXIV. FOR TO MAKE RYS ALKER'. + +Tak Figys and Reysons and do awey the Kernelis and a god party of +Applys and do awey the paryng of the Applis and the Kernelis and bray +hem wel in a morter and temper hem up with Almande mylk and menge hem +wyth flowr of Rys that yt be wel chariaunt and strew ther'upon powder +of Galyngale and serve yt forth. + + +XXV. FOR TO MAKE TARTYS OF FYSCH OWT OF LENTE. + +Mak the Cowche of fat chese and gyngener and Canel and pur' crym of +mylk of a Kow and of Helys ysodyn and grynd hem wel wyth Safroun and +mak the chowche of Canel and of Clowys and of Rys and of gode Spycys +as other Tartys fallyth to be. + + +XXVI. FOR TO MAKE MORREY [1]. + +Requir' de Carnibus ut supra [2]. + +[1] Vide Part I. No. 37. +[2] Part I. No. 37. + + +XXVII. FOR TO MAKE FLOWNYS [1] IN LENTE. + +Tak god Flowr and mak a Past and tak god mylk of Almandys and flowr +of rys other amydoun and boyle hem togeder' that they be wel chariaud +wan yt is boylid thykke take yt up and ley yt on a feyr' bord so that +yt be cold and wan the Cofyns ben makyd tak a party of and do upon +the coffyns and kerf hem in Schiveris and do hem in god mylk of +Almandys and Figys and Datys and kerf yt in fowr partyis and do yt to +bake and serve yt forth. + +[1] Perhaps, _Flawnes_, or Custards. Chaucer, vide _Slaunis_. Fr. + _Flans_. + + +XXVIII. FOR TO MAKE RAPEE [1]. + +Tak the Crustys of wyt bred and reysons and bray hem wel in a morter +and after temper hem up wyth wyn and wryng hem thorw a cloth and do +ther'to Canel that yt be al colouryt of canel and do ther'to hole +clowys macys and quibibz the fysch schal be Lucys other Tenchis fryid +or other maner Fysch so that yt be fresch and wel yfryed and do yt in +Dischis and that rape up on and serve yt forth. + +[1] Vide Part I. No. 49. + + +XXIX. FOR TO MAKE A PORREY CHAPELEYN. + +Tak an hundred onyons other an half and tak oyle de Olyf and boyle +togeder' in a Pot and tak Almande mylk and boyle yt and do ther'to. +Tak and make a thynne Paast of Dow and make therof as it were ryngis +tak and fry hem in oyle de Olyve or in wyte grees and boil al +togedere. + + +XXX. FOR TO MAKE FORMENTY ON A FICHSSDAY [1]. + +Tak the mylk of the Hasel Notis boyl the wete [2] wyth the aftermelk +til it be dryyd and tak and coloured [3] yt wyth Safroun and the +ferst mylk cast ther'to and boyle wel and serve yt forth. + +[1] Fishday. +[2] white. +[3] Perhaps, _colour_. + + +XXXI. FOR TO MAKE BLANK DE SYRY [1]. + +Tak Almande mylk and Flowre of Rys. Tak thereto sugur and boyle thys +togedere and dische yt and tak Almandys and wet hem in water of Sugur +and drye hem in a panne and plante hem in the mete and serve yt forth. + +[1] Vide ad No. 29. of Part I. + + +XXXII. FOR TO MAKE A PYNADE OR PYVADE. + +Take Hony and Rotys of Radich and grynd yt smal in a morter and do yt +thereto that hony a quantite of broun sugur and do thereto. Tak +Powder of Peper and Safroun and Almandys and do al togedere boyl hem +long and hold [1] yt in a wet bord and let yt kele and messe yt and +do yt forth [2]. + +[1] i.e. _keep_, as in next Number. +[2] This Recipe is ill expressed. + + +XXXIII. FOR TO MAKE A BALOURGLY [1] BROTH. + +Tak Pikys and spred hem abord and Helys zif thou hast fle hem and ket +hem in gobettys and seth hem in alf wyn [2] and half in water. Tak up +the Pykys and Elys and hold hem hote and draw the Broth thorwe a +Clothe do Powder of Gyngener Peper and Galyngale and Canel into the +Broth and boyle yt and do yt on the Pykys and on the Elys and serve +yt forth. + +[1] This is so uncertain in the original, that I can only guess at it. +[2] Perhaps, _alf in wyn_, or dele _in_ before _water_. + + +EXPLICIT DE COQUINA QUE EST OPTIMA MEDICINA. + + + + +INDEX AND GLOSSARY TO MR. BRANDER'S ROLL OF COOKERY. + +The Numbers relate to the order of the Recipes. + +N.B. Many words are now written as one, which formerly were divided, +as al so, up on, &c. Of these little notice is taken in the Index, +but I mention it here once for all. + +Our orthography was very fluctuating and uncertain at this time, as +appears from the different modes of spelling the same words, v. To +gedre; v. wayshe; v. ynowkz; v. chargeant; v. coraunte; &c. + + +A. + +A. abounds, a gode broth, 5. 26, al a nyzt, 192. _in_. a two, 62. + +an. and. passim. + +Astir. Proem, like, 176, Wiclif. + +Aray. Dress, set forth, 7. Chaucer. + +Alf. MS. Ed. 45. II. 33. half. + +Alye it. 7. 33. mix, thicken, hence _alloy_ of metals. from French +_allayer_. alay, 22. aly, MS. Ed. 46. See Junij Etymolog. v. Alaye. +lye. here No. 15. lyed. thickened. MS. Ed. 44, 45. Randle Holme +interprets lyth or lything by thickening. hence lyour. a mixture, 11. +alith_ for alyed. MS. Editor. No. 45. + +Awey. MS. Ed. 27. II. 18. away. + +Auance. 6. forte Avens. _Caryophylla_, Miller, Gard. Dict. + +Axe. MS. Ed. No. 56. Chaucer. + +Ayren. v. Eyren. + +Al, Alle. 23. 53. Proem. All. Chaucer, _al to brest_. all burst. MS. +Ed. No. 14. + +Als. MS. Editor. No. 29. Chaucer, in v. It means _as_. + +Almandes. 17. very variously written at this time, Almaunde, Almandys, +Almaundys, Almondes, all which occur in MS. Ed. and mean Almond or +Almonds. + +Almaund mylke. 9. Almonds blanched and drawn thickish with good +broth or water, No. 51. is called _thyk mylke_, 52. and is called +after Almaunde mylke, first and second milk, 116. Almaunds +unblaunched, ground, and drawn with good broth, is called mylke, 62. +Cow's milk was sometimes used instead of it, as MS. Ed. I. 13. Creme +of Almands how made, 85. Of it, Lel. Coll. VI. p. 17. We hear +elsewhere of Almond-butter, v. Butter. + +Azeyn. 24. again. Lel. Coll. IV. p. 281. alibi. Chaucer. A.S. [Anglo- +Saxon: Azen]. + +Aneys, Anyse, 36. 137. Aneys in confit rede other whyt, 36. 38. i.e. +Anis or Aniseed confectioned red, or white, used for garnish, 58. + +Amydon. 37. v. ad locum. + +Almony. 47. v. ad locum. + +Almayne. 71. Germany, v. ad loc. MS. Editor, No. 2. 31. + +Alkenet. 47. A species of Buglos. Quincey, Dispens. p. 51. 62. used +for colouring, 51. 84. fryed and yfoundred, or yfondyt, 62. 162. + +Anoon. 53. Anon, immediately. Wiclif. + +Arn. MS. Ed. II. 23. are. Chaucer, v. _arne_. + +Adoun. 59. 85. down. v. Chaucer, voce _adoune_. MS. Edit. No. I. + +Avysement. Proem. Advice, Direction. Chaucer. French. + +Aymers. 72. Embers. Sax. [Anglo-Saxon: aemyrian], Cineres. Belg. +_ameren_. + +Aquapatys. 75. a Mess or Dish. + +Alker. Rys Alker. MS. Ed. II. 24. + +Appulmoy. 79. a dish. v. ad loc. Appelyn, Applys, + +Apples. MS. Ed. 17. 35. + +Abrode. 85. abrod. MS. Ed. II. 33. abroad. So _brode_. MS. Ed. 15. +broad. + +Alite. v. Lite. + +Ale. 113. v. Pref. + +Aside. 113. apart. Wiclif. + +Aysell. 114, 115. a species of Vinegar. Wiclif. Chaucer, v. _Eisel_. + +Alegar. 114. + +Armed. 146. v. ad loc. + +Alygyn. v. Brewet. + + +B. + +Bacon. No. I. + +Benes. I. alibi Beans. Chaucer, v. _bene_. + +Bef. 6. MS. Ed. 17. Beef, Buf, Buff. MS. Ed. 27. 42, 43. + +Buth. 6. 23. 30. alibi, been, are. Chaucer has _beth_. + +Ben. MS. Ed. 4. 27. be. Chaucer v. _bein_ and _ben_. + +Balles. 152. Balls or Pellets. + +Blank Defire. 193, 194. bis. Lel. Coll. VI. p. 5. In No. 193, we meet +with _Blank desne_, but the Contents has _Desire_, which is right, +as appears from the sequel. In MS. Ed. 29. it is _Blank-Surry_, and +_Sury_, and _Sure_, and _de Sur_. II. 19. de Syry, 31. and here No. +37, it is Dessorre. and we have _Samon in Sorry_. Lel. Coll. VI. p. +17. Perches, ibid. Eels p. 28. 30. where it is a Potage. whence I +conceive it either means _de Surrey_, i. e. Syria, v. Chaucer. v. +_Surrey_. Or it may mean _to be desired_, as we have _Horsys of +Desyr_. Lel. Coll. IV. p. 272. See No. 63. and it is plainly written +_Desire_ in Godwin de Prasul. p. 697. In this case, the others are +all of them corruptions. + +Blank Dessorre. v. Blank Desire. + +Blank Desne. v. Blank Desire. + +Berandyles. MS. Ed. 27. + +Bred, Breed. MS. Ed. passim. Bread. + +Bove. 167. Above. Chaucer. Belg. _Boven_. + +Blode. 11. alibi. Blod. MS. Ed. 9. Blood. + +Batour. 149. of eggs, 161. 179. Batur, 28. Batour. ibid. 19. Batter. + +Boter. MS. Ed. 38. Butter. + +Borage. 6. + +Betes. 6. Beets. Fr. _Bete_. + +Bursen. n. name of a dish. Bursews, No. 179, is a different dish. + +Brek. MS. Ed. 6. 23. break, bruise. + +Brest, breste. MS. Ed. 1. 14. burst. + +Bukkennade. 17. a dish. Buknade, 118. where it means a mode of +dressing. vide MS. Ed. 45. 52. + +Bryddes. 19. Briddes, 60. 62. Birds, per metathesin. Chaucer. + +Brawn of Capons. 20. 84. Flesh. Braun. MS. Ed. 29. v. Chaucer, we now +say, _brawn of the arm_, meaning the flesh. Hence _brawn-fall'n_. +Old Plays, XI. p. 85. Lylie's Euphues, p. 94. 142. Chaucer. Brawn is +now appropriated to these rolls which are made of Brawn or Boar, but +it was not so anciently, since in No. 32 we have _Brawn of Swyne_, +which shews the word was common to other kinds of flesh as well as +that of the Boar; and therefore I cannot agree with Dr. Wallis in +deducing _Brawn _ from _Aprugna_. + +Blank maunger. 36. 192. Chaucer writes _Blank manger_. Blomanger. MS. +Ed. 14. 33. 34. II. 7. N. B. a very different thing from what we make +now under that name, and see Holme, III. p. 81. + +Bronchis. MS. Ed. 55. Branches. + +Braan. MS. Ed. II. 10. Bran. + +Bet. MS. Ed. II. 21. Beaten. + +Broche. MS. Ed. 58. a Spit. + +Brewet of Almony. 47. v. Almony. of Ayrenn, or eggs, 91. MS. Ed. 23. +Eles in Brewet, 110. where it seems to be composed of Bread and Wine. +Muskles in Brewet, 122. Hens in Bruet, MS. Ed. 7. Cold, 131. 134. +Bruet and Brewet are French _Brouet_, Pottage or Broth. Bruet riche, +Lel. Coll. IV. p. 226. _Beorwete_, p. 227, as I take it. _Blanche +Brewet de Alyngyn_, MS. Ed. 13. 23. + +Boon. 55. Bone. Chaucer. + +Brennyng. 67. 188. burning, per metathesin, from _bren_ or _brenne_, +used by Skelton, in the Invective against Wolsey, and many old +authors. Hence the disease called brenning or burning. Motte's +Abridgement of Phil. Trans. part IV. p. 245. Reid's Abridgement, +part III. p. 149. Wiclif has _brenne_ and _bryne_. Chaucer, v. +_bren_, _Brinne_, &c. + +Blake. 68. Black. Chaucer. + +Berst. 70. 181. 192. burst. Chaucer. A. S. berstan. + +Breth. 71. Air, Steam. MS. Ed. N 2. hence _brether_, breather. +Wiclif. + +Bronn. 74. brown. A. S. brun. + +Butter. 81. 91. 92. 160. Boter, MS. Ed. 38. and so _boutry_ is +Buttery. Lel. Coll. IV. p. 281. _Almonde Butter_. Lel. VI. p. 6. +Rabelais, IV. c. 60. + +Bynethen. 92. under, beneath. Chaucer, bineth. + +Bolas. 95. bullace. Chaucer. + +Bifore. 102. before. Wiclif. Matth. xiv. Chaucer has _biforne_, and +byforne. + + +Brasey. a compound sauce, 107. + +Ballac broth. 109. + +Brymlent. Tart de Brymlent. 167. v. ad loc. + +Bloms. 171. Flowers, Blossoms. Chaucer. + +Bothom. 173. bottom, pronounced _bothom_ now in the north. Chaucer, +bottym, MS. Ed. 48. + +Brode. 189. broad, v. abrode. + +Bataiwyng. 189. embatteling. qu. if not misread for _bataillyng_. See +Chaucer, v. batailed. + +Bord. MS. Ed. II. 27. board. Chaucer. + +Breyt, breth. MS. Ed. 17. 58. Broth. + +Blank Surry. MS. Ed. 29. II. 19. v. Blank Desire. + +Bismeus. MS. Ed. 16. + + +C. + +C. omitted, v. Cok. v. pluk. v. Pryk. v. Pekok. v. Phifik. v. thyk. on +the contrary it often abounds, hence, schulle, should; fresch, fresh; +dische, dish; schepys, sheeps; flesch, flesh; fysch, fish; scher, +cheer, &c. in MS. Ed. v. Gl. to Chaucer, v. schal. + +Craftly. Proem. properly, _secundum artem_. + +Caboches. 4. alibi. Cabbages. f. Fr. Caboche, Head, Pate. + +Caraway. 53. v. Junij Etymolog. + +Carvon. 152. carved, cut. Corvyn, MS. Ed. II. 19,20. cut. _Corue_, i. +e. corve, 4. cut. v. ycorve. v. kerve. + +Canell. passim. Cinamon. Wiclif. v. Pref. + +Cuver. MS. Ed. 56. Cover. + +Cumpas. by Cumpas, i.e. Compass, 189. by measure, or round. Lel. Coll. +IV. p. 263. + +Cool. 6. Cole or Colwort. Belg. _kool_. + +Corat. 12. name of a dish. + +Culdore. MS. Ed. 25. 27. a Cullender. Span. Coladers. + +Caffelys. MS. Ed. 28. + +Cranes. 146. _Grues_. v. ad loc. + +Chyballes. 12. Chibolls, 76. young Onions. Littleton. Ital _Cibolo_. +Lat. Capula, according to Menage; and see Lye. + +Colys. MS. Ed. II. see the Pref. + +Cawdel. 15. 33. Caudell, Contents. See Junius. of Muskels or Muscles, +124. Cawdel Ferry, 41. In E. of Devon's feast it is _Feny_. + +Conynges. 17. Connynges, 2,3. Coneys, Rabbets. + +Calle. 152. Cawl of a Swine. + +Connat. 18. a marmolade. v. ad loc. + +Clowes. 20. Cloves. v. Pref. + +Canuas, or Canvass. 178. Fr, Canevas. Belg. Kanefas. + +Coraunte. Raysouns of Coraunte. 14. So _Rasyns of Corens_, Northumb. +Book, p. 19. _Raisin de Corinthie_. Fr. i.e. of Corinth, whence our +Currants, which are small Raisins, came, and took their name. +_Corance_, 17. 21. _Coraunce_. 50. _Coronse_, MS. Ed. 12. Raisins are +called by way of contradistinction _grete_ Raysouns, 65. 133. See +Northumb. Book, p. 11. + +Coronse. v. Coraunte. + +Chargeant. 192. Stiff. v. ad loc. MS. Ed. writes _Charchant_, 29, 30 +_Charghaunt_, 33. _Charchaunt_, + +34. _Chariaunt_. i.e. _Charjaunt_, 36. II. 24. _Chariand_. i.e. +_Charjand_, 27. + +Comyn. MS. Ed. 39. + + +Colure. MS. Ed. 5. to colour. + +Coneys. 22. seems to be a kind of sauce. MS. Ed. 6. but the recipe +there is different, v. ad No. 25. + +Chanke. MS. Ed. 20. + +Col, Cole. 23. 52. cool, also to strain, 70, 71. alibi. MS. Ed. II. +22. cleared. + +Comyn. MS. Ed. II. 18. come. + +Cowche. 24. 154. lay. MS. Ed. II. 25. Chaucer, v. Couche. + +Cynee. 25. a certain sauce. perhaps the same with Coney. No. 22. +Plays in Cynee, 112. Sooles, 119. Tenches, 120. Oysters, 123. Harys +[Hares] in Cmee. MS. Ed. 8. where doubtless we should read Cinee, +since in No. 51 there it is _Cyney_. It is much the same as _bruet_, +for _Sooles in Cynee_ here is much the same with _Solys in bruet_. MS. +Ed. II. 13. + +Chykens. 27. 33. Chicken is a plural itself. but in MS. Ed. 13. it is +_Chekenys_ also; and _Chyckyns_. Lel. Coll. IV. p. 1. _Checonys_ MS. +Ed. + +Carnel of Pork. 32. v. ad loc. + +Corvyn. v. Carvon. + +Curlews. 35. not eaten now at good tables; however they occur in +archb. Nevill's feast. Lel. Coll. VI. p. 1. And see Northumb. Book, p. +106. Rabelais iv. c. 59. And Earl of Devon's Feast. + +Confit, or Confyt. v. Aneys and Colyandre. + +Charlet. 39. a dish. v. ad loc. + +Chese ruayn. 49. 166. perhaps of Rouen in Normandy, _rouen_ in Fr. +signifies the colour we call _roan_. + +Crems. 52. for singular Cream, written _Creme_, 85. 183. Crem and + +Crym, in MS. Ed. 34. II. 24. Fr. _Cresme, Creme_. + +Cormarye. 53. a dish. qu. + +Colyandre. 53. 128. where it is _in Confyt rede_, or red. White is +also used for garnish, 59. [Anglo-Saxon: Celenere], A. S. Ciliandro, Span. + +Chyryse. 58. a made dish of cherries, v. ad loc. + +Cheweryes. 58. Cherries. v. ad loc. and MS. Ed. II. 18. ubi _Chiryes_. + +Crotoun, 60. a dish. v. ad loc. + +Crayton. v. Crotoun. + +Cleeve a two. 62. cloven. A.S. [Anglo-Saxon: cleopan]. + +Cyrip. 64. Sirrup. v. ad loc. + +Chyches. 72. Vetches, v. ad loc. + +Chawf. 74 warm. Fr. _Echauffer_, whence Chaucer has _Eschaufe_. + +Clat. 78. a dish. qu. + +Chef. Proem, chief. Fr. + +Calwar Salmoun. 98. v. ad loc. + +Compost. 100. a preparation supposed to be always at hand. v. ad loc. + +Comfery. 190. Comfrey. v. ad loc. + +Chargeours. 101. dishes. v. ad 126. + +Chysanne. 103. to be eaten cold. + +Congur. 104. 115. Lel. Coll. VI. p. 6. bis. p. 16. _Cungeri_ are +among the fish in Mr. Topham's MS. for the Conger, little used now, +see Pennant. III. p. 115. + +Coffyns. 113. Pies raised without their lids, 158. 167. 185. 196. MS. +Ed. II. 23. 27. In Wiclif it denotes baskets. + +Comade. 113. Comadore. 188. + +Couertour. 113. Coverture, Lid of a Pye. + +Codlyng. 94. grete Codelyng, 114. v. ad loc. + +Chawdoun. 115. for Swans, 143. _Swan with Chawdron_. Lel. Coll. IV. p. +226. which I suppose may be true orthography. So _Swann with +Chaudron_. Earl of Devon's Feast. And it appears from a MS. of Mr. +Astle's, where we have among _Sawces Swanne is good with Chaldron_, +that _Chaldron_ is a sauce. + +Crome. 131. Pulp, Kernel. Crummes. 159. Chaucer. The Crum is now the +soft part of a loaf, opposed to the crust. + +Cury. Proem. Cookery. We have assumed it in the title. + +Camelyne. 144. a sauce. an _Canelyne_, from the flour of Canel? + +Crudds. 150. 171. Curds, per metathesin, as common in the north. + +Crustards. 154. Pies, from the _Crust_. quare if our _Custard_ be not +a corruption of Crustard; Junius gives a different etymon, but +whether a better, the Reader must judge. Crustard of fish, 156. of +herbs, 157. and in the Earl of Devon's Feast we have _un Paste +Crustade_. + +Cryspes. 162. Cryspels. 163. v. ad loc. _Fritter Crispayne_, Lel. +Coll. VI. p. 5. which in Godwin de Prasal p. 697. is _Fruter +Crispin_. + +Chawfour. 162. Cowfer, 173. a Chafing dish. Chafer. Lel. Coll. IV. +p. 302. v. Junius voce _Chafe_. + +Corose. 171. curiously. perhaps from _cure_, to cook, Chaucer has +_corouse_, curious. + +Clarry. 172. Clary. + +Cotagres. 175. a dish. v. ad loc. + +Cok. 175. a Cock. sic. Lel. Coll. IV. p. 227. + +Chewets. 185. 186. a dish. Rand. Holme, III. p. 78. 81, 82. Birch, +Life of Prince Henry, p. 458. + +Comadore. v. Comade. + +Chastlet. 189. v. ad loc. + +Christen. Proem. Christian. + + +D. + +Do. 1, 2. put, cause. MS. Ed. 2. 12. Chaucer. _make_. 56. done, 48. +So Chaucer has _do_ for _done_. + +Dof. do off. 101. + +Draw. drawen 2. strained, hence 3. 20. 23. _drawe the grewel thurgh +straynour_. To boil. 2.17. as, _drawe hem up with gode brothe_. also +51. 74. To put, 14. 41. To make. 28. 47. as, _draw an Almand mylke_. + +Dee. 152. singular of Dice, the Fr. De. v. quare. + +Drepee. 19 a dish. qu. + +Dates. 20. 52. 158. the fruit. + +Dyssh. 24. dish. + +Dessorre. 37. v. Blank desire. + +Doust. 45. alibi Dust. + +Dowhz. 50. Dowh. 92. Dow. MS. Ed. II. 29, Dough, Paste. A.S. +[Anglo-Saxon: dah]. + +Douce Ame. 63. quast a delicious dish. v. Blank Desire. + +Drope. 67. drop, to baste. MS. Ed. 28. + +Dorry. Sowpes dorry, 82. Sops endorsed. from _endore_, 187. MS. Ed. +42, II. 6. vide ad 174. + +Deel. 113. 170. part, some. v. Sum. Chaucer. + +Dicayn. 172. v. ad loc. + +Dokks. as _Sowre Dokks_, 173. Docks. + +Dorryle. v. Pomme. + +Daryols. 183. a dish. A Custard baked in a Crust. Hear Junius, v. +Dairie. 'G. _dariole_ dicitur libi genus, quod iisdem Gallis alias +nuncupatur _laicteron_ vel _stan de laict_.' + +Desne. v. Blank Desire. + +Desire. v. Blank. + +Dressit. 194. dressed. dresse. MS. Ed. 15. et passim. Chaucer in voce. +hence ydressy. MS. Ed. II. 18. + +Dysis. MS. Ed. 15. dice. v. quare. + +Demembre, dimembre. MS. Ed. 31. dismember. + +Dows, douze. MS. Ed. 50. II. 21. + +Drong. MS. Ed. 54. drunk. + + +E. + +E. with _e_ final after the consonant, for _ea_, as brede, bread; +benes, beans; bete, beat; breke, break; creme, cream; clere, clear; +clene, clean; mede, mead; mete, meat; stede, stead; whete, wheat; &c. + +E with _e_ final after the consonant, for _ee_, as betes, beets; + +chese, cheese; depe, deep; fete, feet; grene, green; nede, needful; +swete, sweet. + +Endorre. MS. Ed. 42. endorse. + +Ete. 103. eat. _eten_, 146. eaten. _etyn_. MS. Ed. 3. A.S. +[Anglo-Saxon: etan]. MS. Ed. 48. oat. + +Enforse. MS. Ed. II. 20. seasoned. + +Erbes. 7. herbs; _herb's_, 63. _erbys_, 151. Eerbis, 157. + +Eyren, and Ayren. 7, 8. 15. Eyryn, S. Ed. 1. Eggs. 'a merchant at the +N. Foreland in Kent asked for eggs, and the good wyf answerede, that +she coude speak no Frenshe--another sayd, that he wolde have _eyren_, +then the good wyf sayd that she understood hym wel.' Caxton's Virgil, + +in Lewis' Life of Caxton, p. 61. who notes 'See Sewel's 'Dictionary, +v. _Ey_.' add, Urry's Chaucer, v. Aye and Eye. Note here the old +plural _en_, that _eggs_ is sometimes used in our Roll, and that in +Wicht _eye_, or _ey_ is the singular, and in the _Germ_. See Chaucer. +v. _Aie_, and _Ay_. + +Eowts. 6. v. ad loc. + +Egurdouce. 21. v. ad loc. of Fysshe, 133. Egge dows, MS. Ed. 50. male. +Egerduse. ibid. II. 1. Our No. 58, is really an Eagerdouce, but +different from this here. A Seville Orange is Aigre-douce. Cotgrave. + +Esy. 67. easy. eselich, 113. easily. Chaucer. + +Eny. 74. 173. any. + +Elena Campana. 78. i.e. Enula Campana, _Elecampane_. + +Erbowle. 95. a dish. v. ad loc. + +Erbolat. 172. a dish. v. ad loc. + +Eerys, Eris. 177. 182. 55. Ears. _Eyr_. MS. Ed. 44. Chaucer has _Ere_ +and _Eris_. + +Elren. 171. Elder. _Eller_, in the north, without _d_. + +Erne. 174. qu. + +Euarund. MS. Ed. 3. + +Eelys. 101. Eels. _Elys_, _Helys_. MS. Ed. II. 15. 24. _Elis_. +Chaucer. + + +F. + +Forced. 3. farced, stuft. we now say, _forc'd-meat_, yfarced, 159, +160. _enforsed_. MS. Ed. II. 20. _fors_, 170. called _fars_, 150. it +seems to mean _season_, No. 4. Mixt. 4 where potage is said to be +_forced_ with powdour-douce. + +Fort. passim. strong. Chaucer. + +Fresee. MS. Ed. 47. + +Fenkel. 6. 77. _Fenel_, 76. 172. _Fenell_, 100. Fennel. Germ. Venikol. +Belg. Venckel. + +Forme. Proem. 95. forme. + +Funges. 10. Mushrooms, from the French. Cotgrave. Holme III. p. 82. +The Romans were fond of them. + +Fesants. 20. 35. + +Fynelich wel. 192. very wel, constantly. + +Fro. 22. MS. Ed. 50. Chaucer. from. So therfro. 53. Lel. Coll. IV. p. +266. Chaucer. + +Fleysch. 24. Fleissh, 37. Flesh, A. S. þlaþe. Germ. _Fleisc_. + +Feneboyles. MS. Ed. II. 22. + +Fyletts. 28. Fillets. + +Florish and Flour. 36. 38. 40. Garnish. Lel. Coll. VI. p. 17. 23. +Chaucer, v. Floure. + +Foyles. 49. rolled Paste. _Foyle of dowhz_, 50. 92. et per se, 148. +53. _Foile of Paste_, 163. Leaves of Sage, 161. Chaucer. v. ad 175. +hence Carpe in Foile. Lel. Coll. IV. p. 226. _a Dolphin in Foyle_, _a +suttletie_. VI. p. 5. _Lyng in Foyle_, p. 16. _Cunger_. Ibid. _Samon_. +Ibid. _Sturgen_. p. 17. et v. p. 22. N.B. Foyle in these cases means +Paste. + +Fars. v. forced. + +Fle. 53. flea, flaw. MS. Ed. II. 33. flawe, flein, flain, flawed. 10. +13. 15. + +Fonnell. 62. a dish. + +Frot. MS. Ed. II. 17. rub, shake, _frote_, Chaucer. + +Feyre. 66. MS. Ed. II. 18. 22. _Feir_. Chaucer. Fair. + +Ferthe. 68. Fourth, hence Ferthing or Farthing. + +Furmente. 69. 116. _Furmenty_, MS. Ed. I. _Formete_. Ibid. 48. +_Formenty_, Ib. II. 30. from Lat. _Frumentum_, per metathesin; +whence called more plausibly _Frumity_ in the north, and Frumetye in +Lel. Collect. IV. p. 226. VI. p. 5. 17. 22. but see Junius, v. + +Formetie. + +Frenche. 73. a dish. v. ad loc. + +Fest. MS. II. 18. Feast. Chaucer. + +Fygey. 89. because made of Figs. Fygs drawen. 103. MS. Ed. II. 3. + +Found. 93. mix. dissolve, 193. fond. 188. v. y fonded. Lye, in Junii +Etym. v. Founder. + +Fete. 102. Chaucer. Fet, MS. Ed. 44. Feet. + +Flaumpeyns. 113. 184. + +Ferst. MS. Ed. II. 30. First. + +Fanne. 116. to fan or winnow. A. S. pann, Vannus. + +Frytour. 149, 150, 151. Fruturs. MS. Ed. 19. 40. Fritters. _Fruter_, +Lel. Coll. IV. p. 227. Frytor. VI. p. 17. + +Flaunne. 163. Flownys. MS. Ed. II. 27. Fr. Flans, Custards. Chaucer. +v. Slaunnis. Et v. Junium voce _Flawn_. + +Feel. 168. hold, contain, perhaps same as _feal_, occultare, +abscondere, for which see Junii Etymol. + +Fuyre. 188. Fire. _Fyr fort_. 192. a strong Fire. _Fere_, Chaucer. +_Fyer_, Lel. Coll. IV. p. 296. Belg. _Vuyn_, _Fere_. MS. Ed. 58. + +Ferry. v. Cawdel. + +Flowr, Flowre. MS. Ed. 2. 19. Flour. + +Fronchemoyle. MS. Ed. 15. + +Froys. MS. Ed. 18. Fraise. + +Farsure. MS. Ed. 28. stuffing. + +Forsy. MS. Ed. 38. season. + + +G. + +Gronden. 1. 53. ground or beaten. _to grynde_ is to cut or beat small. +3. 8. 13. for compare 14. yground 37. 53. 105. to pound or beat in a +mortar. 3. MS. Ed. 5. + +Gode. No. 1. alibi, good, strong. Chaucer. _god_, MS. Ed. passim. + +Grete. mynced. 2. not too small. _gretust_, 189. greatest. _gret_, +MS. Ed. 15. and Chaucer. + +Gourdes. 8. Fr. gouhourde. + +Gobettes. 16. 62. Gobbettys, Gobettis. MS. Ed. 9. alibi. Chaucer. +_Gobbins_, Holme III. p. 81, 82. large pieces. Wiclif. Junii Etym. + +Grees. 17. 101. Grece, 18. alibi. MS. Ed. 8. 14. 32. alibi, whyte +Grece, 18. Fat, Lard, Conys of high Grece. Lel. Coll. IV. p. 226. qu. + +Gravey. 26, 27. _Grave_. MS. Ed. II. 20. _Gravy_. Lel. Coll. VI. p. +10. + +Galyntyne. 28. 117. a preparation seemingly made of + +Galingale, &c. 129. and thence to take its name. See a recipe for +making it, 138. as also in MS. Ed. 9. Bread of Galyntyne, 94. Soupes +of Galyntyne, 129. Lampervey in Galantine. Lel. Coll. IV. p. 226. VI. +p. 22. Swanne, VI. p. 5. + +Garlete and Garlec. 30. 34. Garlick. A.S. [Anglo-Saxon: garleac]. + +Grapes. 30. 34. + +Galyngale. 30. the Powder, 47. the long-rooted Cyperus. Gl. to +Chaucer. See Northumberland Book, P. 415. + +Gleyre. of Ayrenn. 59. the white, from Fr. glaire. Chaucer. _Lear_ or +_Leir_ of an Egg. Holme interprets it _the White beaten into a foam_. + +Goon. 59. MS. Ed. 1. go. Belg. _gaen_. + +Gylofre. 65. Gelofre. MS. Ed. 27. cloves; for see No. 30, 31. 40. +there; from Gr. [Greek: charuophullon]. + +Gyngawdry. 94. a dish. + +Grave. MS. Ed. II. 20. Gravey. + +Gele. 101, 102. Jelly. Fr. Gelee. + +Gawdy Grene. 112. perhaps, Light Green. + +Gurnards. 115. + +Greynes de Parys. 137. and so Chaucer, meaning _Greynes de paradys_, +or greater Cardamoms. See Dr. Percy on Northumb. Book, p. 414. +Chaucer has _Greines_ for _Grains_. and Belg. Greyn. + +Grate. 152. v. i or y grated. + +Gastbon. 194. f. _Gastbon_, quasi _Wastbon_, from _Wastel_ the finest +Bread, which see. Hence the Fr. Gasteau. + +Gyngynyr, Gyngenyr, Gyngyner, Gyngener. MS. Ed. 3, 4. 13. 24. Ginger. +Gyngyner-bred, 32. + +Grotys. MS. Ed. II. Oat-meal Grotes, i.e. Grits. + +Grydern, Grydern, Gredern. MS. Ed. 25. 44. II. 11. + + +H. + +H. for _th_, as hem, them; her, their; passim. _Hare_, 121. Chaucer. +Wiclif. It is sometimes omitted; as _wyt_ and _wyte_, white. +Sometimes abounds, as schaldyd. MS. Ed. 7. II. scalded. v. _Thowehe_. + +Hye. Proem. high. _hy_, MS. Ed. 44. A. S. Heah. + +Hem. 1, 2. i.e. hem; them. Lye in Junii Etym. + +Hulle. 1. a verb, to take off the husk or skin. Littleton. Hence +Hulkes, Husks or _Hulls_, as 71. _Holys_, MS. Ed. 1. Sax. helan, to +cover. v. Lye in Junii Etym. v. Hull. + +Hulkes. v. Hulle. + + +Hewe. 7. cut, mince. _yhewe_, 12. minced, hewn. MS. Ed. 6. 9. _hewin_, +Chaucer. A. S. heþyan. + +Hakke. 194. MS. Ed. 23. hack, bruise. Junii Etym. v. hack. MS. Ed. +has also _hak_ and _hac_. + +Hebolace. 7. name of a dish. + +Herdeles. MS. Ed. 56. Hurdles. + +Hennes. 17. 45. including, I presume, the whole species, as _Malard_ +and _Pekok_ do below. + +Hool. 20. 22. alibi. _hole_, 33. 175. _hoole_, 158. whole. Chaucer +has hole, hool, and hoolich; and Wiclif, _hole_ and _hool_. MS. Ed. +has _hol_ and _hole_. + +Hooles. 162. Holes. + +Holsomly. Proem, wholesomely. + +Herthe. MS. Ed. 57. Earth. + +Hit. 20. 98. 152. it. hytt. Northumb. Book, p. 440. _Hit_, Gloss. +Wiclif. in Marg. A. S. [Anglo-Saxon: hit]. + +Hoot. 21. alibi. hot. + +Hares. 23. + +Hoggepot. 31. v. ad loc. + +Hochee. 34. hache, Fr. but there is nothing to intimate cutting them +to pieces. + +Hersyve. MS. Ed. II. 2. Hair-sieve. _her_ is _hair_ in Chaucer. + +Helde. 50. 154. throw, cast, put. v. 189. _Heelde_, poured, shed. +Wiclif. and Lye in Junii Etym. v. Held. + +Holde. 189. make, keep. MS. Ed. II. 32, 33. + +Hawtheen. 57. Hawthorn. Junius, v. Haw. + +Hatte. 59. bubling, wallop. quasi _the hot_, as in Chaucer. from +A.Sax. [Anglo-Saxon: hatt]. + +Hong. 67. hing, or hang. Chaucer. MS. Ed. 48. + +Honde. 76. hand. Chaucer. So in Derbyshire now. + +Heps. 84. Fruit of the Canker-rose. So now in Derbyshire, and v. +Junius, voce _Hippes_. + +Hake. 94. 186. a Fish. v. ad loc. + +Hilde. 109. to skin, from to hull, to scale a fish, 119. vide 117. +119. compared with MS. Ed. II. 13. + +Herons. 146. MS. Ed. 3. Holme, III. p. 77, 78. but little used now. +Heronsew. Lel. Coll. IV. p. 226. _Heronshawe_. VI. p. I. Heronsews. +Chaucer. The Poulterer was to have in his shop _Ardeas sive airones_, +according to Mr. Topham's MS. written about 1250. And _Heronns_ +appear at E. of Devon's Feast. + +Holke. 173. qu. hollow. + +Hertrowee. 176. a dish. _Hert_ is _the Hart_ in Chaucer, A.S. +[Anglo-Saxon: heort]. + +Hi. MS. Ed. 27. they. + +Hevyd. MS. Ed. 21. v. ad loc. + +Hom. MS. Ed. 56. Home. + + +I. + +I. 2. for e. Proem. So _ith_ for _eth_. Ibid. + +in. 30. et sapius. in. _inne_, 37. alibi. + +Jushell. 43. a dish. v. ad loc. + +Is. plur. for es. 52. 73. Proem. Nomblys. MS. Ed. 12. Nombles. v. +Pees. Rosys, 177, Roses. + +I. for y. v. y. + +Iowtes. v. Eowtes. + +Irne. 107. _Iren_, Chaucer. and the Saxon. Iron. + +Juys. 118. 131. _Jus_, MS. Ed. II. 17. the Fr. word, _Ieuse_, +Chaucer. + + +K. + +Kerve. 8. cut. _kerf_, 65. MS Ed. 29. v. carvon, and Chaucer, voc. +Carfe, karft, kerve, kerft. + +Kydde. 21. Flesh of a Kid. Kedys. MS. Ed. 13. Kids. + +Keel. 29. 167. 188. MS. Ed. 1. Gl. to Chaucer and Wiclif, to cool. + +Kyt. 118. alibi. MS. Ed. 19. _ket_, Ibid. II. 15. to cut. _kyted_, +cut. Lel. Coll. IV. p. 298. Chaucer, v. _Kitt_. + +Keintlick. v. queintlick. + +Kyrnels. 189. a species of battlements, from _kernellare_; for which +see Spelman, Du Fresne, and Chaucer. + +Kever. MS. Ed. 2. cover. + +Kaste, kest. MS. Ed. 6. 10. cast. v. ad loc. + +Kow. MS. Ed. 38. Cow. + + +L. + +L. for ll. MS. Ed. sape. + +Lat. 9. 14. alibi. MS. Ed. 1, 2. Let. Chaucer. Belg. _laten. latyn_. +MS. Ed, II. 5. _let_. + +Lire, and Lyre. 3. 14. 45. MS. Ed. sape. the fleshy part of Meat. A.S. +[Anglo-Sxon: lire]. See Lyre in Junii Etymol. Also a mixture, as _Dough of +Bread and raw Eggs_, 15. hence 'drawe a Lyre of Brede, Blode, Vyneg, +and Broth,' 25. So Lyour and Layour. II. 31. all from _lye_, which +see. Lay seems to mean _mix_, 31. as _layour_ is mixture, 94. + +Lye it up. 15. to mix; as _alye_, which see. + +Leke. in sing. 10. 76. Leeks. + +Langdebef. 6. an herb. v. ad loc. _Longdobeefe_ Northumberland Book. +p. 384. Bugloss. + +Lytel. 19. passim. _Litul_ and _litull_, 104. 152. 'a litel of +Vynegar,' 118. of Lard, 152. + +Loseyns, Losyns. 24. 92. on fish-day, 128. a Lozenge is interpreted +by Cotgrave, 'a little square Cake of preserved herbs, flowers, &c.' +but that seems to have no concern here. _Lozengs_. Lel. Coll. IV. p. +227. + +Lyche. 152. like. _lichi_. Wiclif. _lich_. Chaucer. _ylich_. Idem. + +Lombe. 62. Lamb. hence Wiclif, _Lomberen_, Lambs. Chaucer, and Germ. + +Leche Lumbard. 65. from the country doubtless, as the mustard, No. +100. See also Lel. Coll. VI. p. 6. 26. _Leches_. MS. Ed. 15. are +Cakes, or pieces. Rand. Holme makes _Leach_, p. 83. to be 'a kind of +Jelly made of Cream, Ising-glass, Sugar, and Almonds, &c.' The +_Lessches_ are fried, 158. v. yleeshyd. _Leyse Damask_. Lel. Coll. IV. +p. 226. _Leche baked_. VI. p. 5. _Partriche Leiche_. Ibid. _Leche +Damaske_. Ibid. See also, p. 10. _Leche Florentine_, p. 17. _Leche +Comfort_. Ibid. _Leche Gramor_. Ibid. Leche Cypres, p. 26. which in +Godwin de Prasul. p. 697. is _Sipers_, male. + +Lete Lardes. 68. v. ad loc. + +Lave. 76. wash. + +Leyne. 82. a Layer. + +Lewe water. 98. Lews water, MS. Ed. II. 10. warm; see Gloss. to +Wiclif. and Junius. v. Lukewarm. + +Lumbard Mustard. 100. from the country. v. Leche. how made, No. 145. + +Lef. MS. Ed. 56. leave. _Lefe_, Chaucer. + +Lite. 104. a few, _alite_, as they speak in the North. Chaucer, v. +Lite, and Lyte, and Mr. Lye in his Junius. + +Laumpreys. 126. Lampreys, an Eel-like Sea Fish. Pennant, Brit. Zool. +III. p. 68. + +Laumprons. 127. the _Pride_. Pennant, Ibid. p. 61. See Lel. Coll. VI. +p. 6. 17. bis 23. Mr. Topham's MS. has _Murenulas sive Lampridulas_. + +Looches, Loches. 130. 133. the fish. + +Lardes of Swyne. 146. i.e. of Bacon. hence _lardid_, 147. and +_Lardons_. MS. Ed. 3. 43. from the Fr. which Cotgrave explains +_Slices of Lard_, i.e. Bacon. vide ad 68. + +Lorere tre. MS. Ed. 55. Laurel tree. Chaucer. + +Lyuours. 152. Livers. A.S. [Anglo-Saxon: lyper]. + +Led. MS. Ed. 56. carry. _lide_, Chaucer. + +Lenton. 158. Lent. + +Lynger. 159. longer. Chaucer has _longer_ and _lengir_. v. Lange. + +Lopuster, Lopister. MS. Ed. II. 7. 16. v. Junii Etymolog. + +Lust. as, hym lust. Proem, he likes. Chaucer, v. Lest. + +Lewys. MS. Ed. 41. Leaves. Lefe, Chaucer. v. Lef. + +Lie. Liquor. Chaucer. MS. Ed. 48. + +Ley. MS. Ed. 6. lay. + +Lese, les. MS. Ed, 14. II. 7, 8. pick. To _lease_, in Kent, is to +glean. + + + +M. + +Make. 7. MS. Ed. 12. 43. II. 12. to dress. _make forth_, 102. to do. +MS. Ed. II. 35. + +Monchelet. 16. a dish. + +Mylk, Melk. MS. II. 30. Milk of Almonds, 1. 10. 13. alibi. + +Moton. 16. MS. Ed. 1. Mutton, See Lel. Coll. IV. p. 226. Flemish. +_Motoen_. + +Mawmenee. 20. 193. a dish. v. ad loc. how made, 194. _Mamane_. Lel. +Coll. IV. p. 227. Mamonie. VI. p. 17. 22. royal, 29. Manmene, MS. Ed. +29, 30. _Mamenge_. E. of Devon's Feast. + +Morterelys. v. Mortrews. + +Medle. 20. 50. alibi. to mix. Wiclif. Chaucer. + +Messe. to messe the dysshes, 22. messe forth, 24. + +Morre. 38. MS. Ed. 37. II. 26. a dish. v. ad loc. + +Mortrews. 45. _Mortrews blank_, 46. of fish, 125. _Morterelys_, MS. +Ed. 5. where the recipe is much the same. 'meat made of boiled hens, +crummed bread, yolk of eggs, and safron, all boiled together,' Speght +ad Chaucer. So called, says Skinner, who Writes it _mortress_, +because the ingredients are all pounded together in a mortar. + +Moscels. 47. Morsels. Chaucer has _Morcills_. Moscels is not amiss, +as _Mossil_ in Chaucer is the muzle or mouth. + +Mete. 67. A.S. and Chaucer. Meat. _Meetis_, Proem. Meats. It means +also _properly_, MS. Ed. II. 21. Chaucer. + +Myng. 68. MS. Ed. 30. _ming_, 76. meng, 127. 158. MS. Ed. 32. Chaucer. +to mix. So _mung_, 192. is to stir. Wiclif. v. Mengyng. A.S. +[Anglo-Saxon: mengan]. + +Morow. at Morow. 72. in the Morning. MS. Ed. 33. a Morrow, Chaucer. +on the Morow. Lei. Coll. IV. p. 234. + +Makke. 74. a dish. + +Meel, Mele. 86. 97. Meal. _Melis_, Meals. Chaucer. Belg. _Meel_. + +Macrows. 62. Maccharone. vide ad locum. + +Makerel. 106. + +Muskles, Muskels. 122. Muscles. A.S. [Anglo-Saxon: murcule]. + +Malard, Maulard. 141. meaning, I presume, both sexes, as ducks are +not otherwise noticed. Holme, III. p. 77. and Mr. Topham's MS. + +Mylates, whyte. 153. a dish of pork, 155. + +Myddell. 170. midle. _myddes_. 175. the same. + +Mawe. 176. Stomach of a Swine. Chaucer. Junii Etym. + +Moold. 177. Mould. + +Maziozame. 191. Marjoram. See the various orthographies in Junius, v. +Majoram. + +Male Marrow. 195. qu. + +Moyle. v. Ris. v. Fronchemoyle. + +Mulberries. 99. 132. v. Morree. + +Myce, myse. MS. Ed. 8. 15. mince, myed. II. 19. minced, ymyed, 35. +for ymyced. myney, II. 3. myneyd, II. 1. + +Mo. MS. Ed. 38. more. Chaucer. + +Maner. _of_ omitted. MS. Ed. 45. 47, 48. II. 2. 28. + +Mad, ymad. MS. Ed. II. 9. made. + +Mychil. MS. Ed. 48, much. Chaucer, v. moche. Junius v. mickel. + +Myntys. MS. Ed. II. 15. Mint. _Myntys_, Brit. + + +N. + +A Nost, I. crasis of _an Oste_, or Kiln; frequent in Kent, where +_Hop-oste_ is the kiln for drying hops. 'Oost or East: the same that +kiln or kill, Somersetshire, and elsewhere in the west,' Ray. So +_Brykhost_ is a Brick-kiln in Old Parish-Book of _Wye_ in Kent, 34 H. +VIII. 'We call _est_ or _oft_ the place in the house, where the smoke +ariseth; and in some manors _austrum_ or _ostrum_ is that, where a +fixed chimney or flew anciently hath been,' Ley, in Hearne's Cur. +Disc. p. 27. _Mannors_ here means, I suppose manor-houses, as is +common in the north. Hence _Haister_, for which see Northumb. Book, p. +415. 417. and Chaucer, v. Estris. + +Noumbles. 11. 13. Entrails of any beast, but confined now to those +of a deer. I suspect a crasis in the case, quasi _an Umble_, singular +for what is plural now, from Lat. _Umbilicus_. We at this day both +say and write _Umbles_. _Nombles_, MS. Ed. 12. where it is _Nomblys +of the venyson_, as if there were other Nomblys beside. The Fr. write +Nombles. + +Non. 68. no. Chaucer. A.S. nan. + +Nyme. 114. take, _recipe_. Sax. niman. Chaucer. used in MS. Ed. +throughout. See Junius. v. Nim. + +Notys. 144. Wallenotes, 157. So _Not_, MS. Ed. II. 30. Chaucer. Belg. +Note. + +Nysebek. 173. a dish. quasi, nice for the _Bec_, or Mouth. + +Nazt, nozt. MS. Ed. 37. not. + + +O. + +Oynons. 2. 4. 7. Fr. Oignons. Onions. + +Orage. 6. Orache. + +Other, oother. 13, 14. 54. 63. MS Ed. sape. Chaucer. Wiclif. A.S. +[Anglo-Saxon: oþer]. or. + +On, oon. 14. 20. alibi. in. as in the Saxon. _One_ MS. +Ed 58. II. 21. Chaucer. + +Obleys. 24. a kind of Wafer, v. ad loc. + +Onys. MS. Ed. 37. once, _ones_, Chaucer, v. _Atones_, and _ones_. + +Onoward, onaward. 24. 29. 107. onward, upon it. + +Of. omitted, as powder Gynger, powder Gylofre, powder Galyngale. +abounds, v. Lytel. + +Oot. 26. alibi. Oat. Otyn. MS. Ed. II. Oaten. + +Opyn. MS. Ed. 28. open. + +Offall. 143. _Exta_, Giblets. + +Oystryn. MS. Ed. II. 14. Oysters. + +Of. Proem. by. + +Ochepot. v. Hochepot. + +Ovene. i. Oven. A.S. [Anglo-Saxon: oren]. Belg. Oven. _0vyn_, MS. Ed. II. 16. + +Olyve, de Olyve, Olyf, Dolyf, MS. Ed. Olive. + +Owyn. MS. Ed. 22. own. + + +P. + +Plurals increase a syllable, Almandys, Yolkys, Cranys, Pecokys, &c. +So now in Kent in words ending in _st_. This is Saxon, and so Chaucer. + +Plurals in _n_, Pisyn, Hennyn, Appelyn, Oystrin. + +Powdon douce. 4. Pref. + +Powdon fort. 10, ii. v. Pref. + +Pasturnakes. 5. seems to mean _Parsnips_ or Carrots, from _Pastinaca_. +_Pasternak of Rasens_, 100. of Apples, 149. means Pastes, or Paties. + +Persel. 6. 29. alibi. _Persele_ MS. Ed. II. 15. Fr. _Persil_. Parsley. +Parcyle. MS. Ed. 32. + +Pyke, pike. 18. 76. pick. Chaucer, v. Pik. + +Pluk. 76. pluck, pull. A. S. pluccian. + +Pellydore. 19. v. ad loc. + +Peletour. 104. v. ad 19. + +Paast. MS. Ed. II. 29. Paste. + +Potell. 20. Pottle. + +Pyncs. 20. alibi, v. Pref. + +Pecys. 21. alibi. _Pece_, 190. _Pecis_, MS. Ed. 12. Chaucer. Pieces, +Piece, i. + +Peper. 21. 132. MS. Ed. i6. has _Pepyr_. Pip. 140. 143. MS. Ed. 9. +_Pepper_. A. S. peopor and pipor. + +Papdele. 24. a kind of sauce. probably from _Papp_, a kind of +_Panada_. + +Pise, Pisyn, MS. Ed. 2. Pease. + +Peers. 130. 138. _Pers_, 167. Perys, MS. Ed. II. 23. Pears. Pery, a +Pear tree, Chaucer. + +Possynet. 30. 160. a Posnet. + +Partruches. 35. 147. _Partyches_, Contents. Partridges. _Perteryche_, +E. of Devon's Feast. + +Panne. 39. 50. a Pan. A.S. Panna. + +Payndemayn. 60. 139. where it is _pared_. Flour. 41. 162. 49, white +Bread. Chaucer. + +Par. MS. Ed. 19. pare. + +Peions. 18. 154. Pigeons. If you take _i_ for _j_, it answers to +modern pronunciation, and in E. of Devon's Feast it is written +Pejonns, and Pyjonns. + +Pynnonade. 51. from the Pynes of which it is made. v. Pynes. _Pynade_ +or _Pivade_. MS. Ed. II. 32. + +Pryk. 53. prick. Pettels. 56. Legs. We now say _the Pestels of a +lark_. of veneson, Lel. Collect. IV. p. 5. Qu. a corruption of +_Pedestals_. + +Payn foindew. 59. _fondew_, Contents, v. ad loc. + +Peskodde. 65. Hull or Pod of Pease, used still in the North. v. +Coddis in Wiclif, and Coddes in Junii Etymolog. + +Payn Ragoun. 67. a dish. qu. + +Payn puff, or puf. 196. _Payne puffe_. E. of Devon's Feast. + +Pownas. 68. a colour. qu. v. Preface. + +Porpays, Porpeys. 69. 108. salted, 116. roasted, 78. _Porpus_ or +Porpoise. _Porpecia_, Spelm. Gl. v. Geaspecia, which he corrects +_Seaspecia_. It is surprising he did not see it must be _Graspecia_ +or _Craspiscis_, i.e. _Gros_ or _Crassus Piscis_, any large fish; a +common term in charters, which allow to religious houses or others +the produce of the sea on their coasts. See Du Cange in vocibus. We +do not use the Porpoife now, but both these and Seals occur in Archb. +Nevill's Feast. See Rabelais, IV. c. 60. and I conceive that the +_Balana_ in Mr. Topham's MS. means the Porpus. + +Perrey. 70. v. ad loc. + +Pesoun. 70, 71. _ Pise, Pisyn.,_ MS. Ed. 2. Pease. Brit. _Pysen._ + +Partye. 71. _a partye,_ i.e. some. MS. Ed. 2. Chaucer. + +Porrectes. 76. an herb. v. ad loc. + +Purslarye. 76. Purslain. + +Pochee. 90. a dish of poached Eggs, v. Junius, voce _Poach._ + +Powche. 94. Crop or Stomach of a fish. _Paunches,_ 114, 115. + +Pyke. ici. the fish. v. ad loc. + +Plays. 101. 105. 112. Plaise; the fish. _Places,_ Lel. Coll. VI. p.6. + +Pelettes. 11. Balls. Pellets. Pelotys. MS. Ed. 16. + +Paunch. v. Powche. + +Penne. 116. a Feather, or Pin. MS. Ed. 28. Wiclif. v. Pennes. + +Pekok. 147. Peacock. _Pekokys,_ MS. Ed. 4. where same direction +occurs. Pekok. Lel. Coll. IV. p. 227. + +presse. 150. to press. Chaucer. + +Pyner. 155. qu. v. Pref. + +Prunes. 164. Junius in v. _Prunes and Damysyns._. 167. _Prunes +Damysyns_. 156. 158. _Primes,_ 169. should be corrected _Prunes._ +Prunys, MS. Ed. II. 17. _Prognes._ Lel. Coll. VI. p. 17. _ Prune +Orendge,_ an Orange Plumb, p. 23. _Prones,_ Northumb. Book, p.19. +plant it with Prunes, 167. stick it, Lel. Coll. VI. p.5. 16 22. As +the trade with Damascus is mentioned in the Preface, we need not +wonder at finding the Plumbs here. + +Primes, v. Prunes. + +Prews of gode past. 176. qu. + +Potews. 177. a dish named from the pots used. + +Pety peruant. 195. _Petypanel, a marchpayne._ Lel. Coll. VI. p.6. + +Parade. hole parade. 195. qu. + +Plater. MS. Ed. II. 9. Platter. + +Puff. v. Payn. + +Phitik. Proem. Physick. + +Poumegarnet. 84. Poungarnetts, MS. Ed. 39. Powmis gernatys. Ibid. 27. +Pomgranates, per metathesin. + +Penche. MS. Ed. 36. + +Partyns. MS. Ed. 38. Parts. + +Pommedorry. MS. Ed. 42. Poundorroge, 58. _Pomes endoryd_. E. of +Devon's Feast. + +Pommys morles. MS. Ed. II. 3. + +Porreyne. MS. Ed. II. 17. Porrey Chapeleyn, 29. + + +Q. + +Quare. 5. It seems to mean to quarter, or to square, to cut to pieces +however, and may be the same as to _dyce_. 10. 60. Dice at this time +were very small: a large parcel of them were found under the floor of +the hall of one of the Temples, about 1764, and were so minute as to +have dropt at times through the chinks or joints of the boards. There +were near 100 pair of ivory, scarce more than two thirds as large as +our modern ones. The hall was built in the reign of Elizabeth. To + +_quare_ is from the Fr. quarrer; and _quayre_ or _quaire_, subst. in +Chaucer, Skelton, p. 91. 103. is a book or pamphlet, from the paper +being in the quarto form. See Annal. Dunstap. p. 215, Ames, Typ. +Antiq. p. 3. 9. Hence our quire of paper. The later French wrote +_cahier_, _cayer_, for I presume this may be the same word. Hence, +_kerve hem to dyce_, into small squares, 12. _Dysis_, MS. Ed. 15. + +Quybibes. 64. Quibibz. MS. Ed. 54. alibi. Cubebs. + +Quentlich. 162. keyntlich, 189. nicely, curiously. Chaucer. v. +_Queintlie_. + +Quayle. 162. perhaps, cool. it seems to mean fail or miscarry. Lel. +Coll. VI. p. II. sink or be dejected, p. 41. See Junius, v. Quail. + +Queynchehe. 173. f. queynch. but qu. + + +R. + +R. and its vowel are often transposed. v. Bryddes, brennyng, Crudds, +Poumegarnet, &c. + +Rapes. 5. Turneps. Lat. _Rapa_, or _Rapum_. vide Junium in voce. + +Ryse. 9. 194. Rys, 36. alibi. MS. Ed. 14. Ryys, 192. the Flower, 37. +Rice. Fr. Ris. Belg. Riis. + +Roo. 14. Roe, the animal. + +Rede. 21. alibi, red. A.S. [Anglo-Saxon: read]. + +Roost. 30. alibi, rowsted, 175. substantive, 53. to rost. Belg. +roosten. + +Rether. Ms. Ed. 43. a beast of the horned kind. + +Ramme. 33. to squeeze. but qu. + +Rennyns. 65. perhaps, _rennyng_, i. e. thin, from _renne_, to run. +Leland Itin. I. p. 5, 6. alibi. Skelton, p. 96. 143. alibi. indeed +most of our old authors. Lel. Coll. IV. p. 287, 288. Chaucer. + +Ruayn. v. Chese. + +Rape. 83. a dish with no turneps in it. Quare if same as _Rapil_, +Holme III. p. 78. Rapy, MS. Ed. 49. + +Resmolle. 96. a dish. v. ad loc. + +Ryal. 99. _ryallest_. Proem. royal. Lel. Coll. IV. p. 250. 254. VI. p. +5. bis. 22. Chaucer. v. Rial. + +Rote. 100. Root. _Rotys_, MS. Ed. 32. Chaucer. Junius, v. Root. + +Roo Broth. MS. Ed. 53. + + +Roche. 103. the fish. Lel. Coll. VI. p. 6. + +Rygh. 105. a fish. perhaps the Ruffe. + +Rawnes. 125. Roes of fish. _Lye_ in Junius. v. Roan. + +Rest. MS. Ed. rustied, of meat. Restyn, restyng. No. 57. Rustiness. +Junius. v. Restie. + +Rasyols. 152. a dish. _Ransoles_. Holme III. p. 84. + +Reyn. Ms. Ed. 57. Rain. Chaucer. + +Rysshews. 182. name of a dish. qu. + +Rew de Rumsey. MS. Ed. 44. + +Ryne hem on a Spyt. 187. run them on a spit. + +Rosty. MS. Ed. 44. rost. + +Rounde. 196. round. French. + +Rosee. 52. a dish. v. ad loc. + +Resenns. 100. Raysons, 114. Raisins. used of Currants, 14. v. ad loc. +_Reysons_, _Reysins_. MS. Ed. II. 23. 42. _Rassens_ Pottage, is in +the second course at archp. Nevill's Feast. + + +S. + +Spine. v. Spynee. + +Sue forth. 3. et passim. serue. 6. 21. From this short way of writing, +and perhaps speaking, we have our _Sewers_, officers of note, and +_sewingeis_, serving, Lel. Coll. IV. p. 291. unless mis-written or +mis-printed for _shewinge_. + +Slype. II. slip or take off the outer coat. A. S. [Anglo-Saxon: +slipan]. + +Skyrwates. 5. 149. Skirrits or Skirwicks. + +Savory. 6. Sauuay. 30. 63. Sawey. 172. + +Self. 13. same, made of itself, as self-broth, 22. the owne broth, +122. MS. Ed. 5. 7. Chaucer. + +Seth. passim. MS. Ed. I, 2. Chaucer, to seeth. A. S. [Anglo-Saxon: +seothan]. Seyt. MS. Ed. I. to strain. 25. 27. + +Smite and smyte. 16. 21. 62. cut, hack. A. S. [Anglo-Saxon: smitan]. + +Sode. v. Ysode. + +Storchion. MS. Ed. II. 12. v. Fitz-Stephen. p. 34. + +Sum. 20. sumdell, 51. somdel, 171. some, a little, some part. Chaucer +has _sum_, and _somdele_. A. S. [Anglo-Saxon: sum]. + +Saunders. 20. used for colouring. MS. Ed. 34. v. Northumb. Book, p. +415. Sandall wood. The translators of that very modern book the +Arabian Nights Entertainments, frequently have _Sanders_ and Sandal +wood, as a commodity of the East. + +Swyne. 146. alibi. Pork or Bacon. MS. Ed. 3. Bacon, on the contrary, +is sometimes used for the animal. Old Plays, II. p. 248. Gloss. ad X +Script. in v. + +See. MS. Ed. 56. Sea. Chaucer. + +Sawge. 29. _Sauge_, 160. MS. Ed. 53. Sage. _Pigge en Sage_. E. of +Devon's Feast. + +Shul. 146. schul. MS. Ed. 4. should, as No. 147. schulle, schullyn. +MS. Ed. 3. 7. + +Sawse Madame. 30. qu. Sauce. + +Sandale. MS. Ed. 34. + +Sawse Sarzyne. 84. v. ad loc. + +Serpell. 140. wild Thyme. _Serpyllum_. + +Sawse blancke. 136. + +Sawse noyre. 137. 141. + +Sawse verde. 140. + +Sow. 30. to sew, _suere_. also 175. A. S. [Anglo-Saxon: siwian]. + +Stoppe. 34. 48. to stuff. + +Swyng. 39. 43. alibi. MS. Ed. 20. 25. alibi. to shake, mix. A. S. +[Anglo-Saxon: swengan]. + +Sewe. 20. 29. 40. Sowe. 30. 33. alibi. MS. Ed. 38. Chaucer. Liquor, +Broth, Sous. Wiclif. A. S. [Anglo-Saxon: seaþ]. v. Lye in 2d alphabet. + +Schyms. MS. Ed. 38. Pieces. + +Stondyng. 45, 46. 7. stiff, thick. + +Smale. 53. alibi. small. Lel. Coll. IV. p. 194. + +Spynee. 57. v. ad loc. + +Straw. 58. strew. A. S. [Anglo-Saxon: streawian]. + +Sklyse. 59. a Slice, or flat Stick for beating any thing. Junius. v. +Sclise. + +Siryppe. 64. v. ad loc. + +Styne. 66. perhaps to close. v. ystyned. A. S. tynan. + +Stere. 67. 145. to stir. Chaucer. A. S. [Anglo-Saxon: styrian]. + +Sithen. 68. ssithen, 192. then. Chaucer. v. seth and sithe. A. S. +[Anglo-Saxon: sieean]. sithtyn, sethe, seth, syth. MS. Ed. _then_. + +Salat. 76 a Sallad. Saladis, Sallads. Chaucer. Junius, v. Salad. + +Slete Soppes. 80. slit. A. S. [Anglo-Saxon: slitan]. + +Spryng. 85. to sprinkle. Wiclif. v. sprenge. A. S. [Anglo-Saxon: +sprengan]. + +Samoun. 98. Salmon. So Lel. Coll. VI. p. 16, 17. Fr. _Saumon_. + +Stepid. 109, 110. steeped, _Frisiis_, stippen. + +Sex. 113. 176. Six. A. S. + +Sool. 119. _Solys_, 133. Soale, the fish. + +Schyl oysters. 121. to shell them. A. S. [Anglo-Saxon: scyll], a +shell. + +Sle. 126. to kill. _Scle_, Chaucer, and _slea_. A. S. [Anglo-Saxon: +slean]. + +Sobre Sawse. 130. + +Sowpes. 82. 129. Sops. A. S. [Anglo-Saxon: sop]. dorry. MS. Ed. II. 6. + +Spell. 140. qu. + +Stary. MS. Ed. 32. stir. + +Swannes. 143. Pye, 79. Cygnets. Lel. Coll. VI. p. 5. + +Sonne. MS. Ed. 56. Sun. Chaucer. + +Sarse, and _a Sarse_. 145. a Sieve or Searse. + +Souple. 152. supple. _sople_, Chaucer; also _souple_. Fr. + +Stewes. 157. 170. Liquor. to stue, 186. a term well known at this day. + +Sars. 158. 164. Error perhaps for _Fars_. 167. 169. 172. + +Sawcyster. 160. perhaps, a Saussage. from Fr. _Saucisse_. + +Soler. MS. Ed. 56. a solar or upper floor. Chaucer. + +Sawgeat. 161. v. ad loc. + +Skymour. 162. a Skimmer. + +Salwar. 167. v. Calwar. + +Sarcyness. MS. Ed. 54. v. Sawse. + + +Syve, Seve. MS. Ed. II. 17, 18. a Sieve, v. Hersyve. + +Southrenwode. 172. Southernwood. + +Sowre. 173. sour. _souir_, Chaucer. + +Stale. 177. Stalk. Handle. used now in the North, and elsewhere; as a +fork-stale; quare a crasis for a fork's tail. Hence, Shaft of an +Arrow. Lel. Coll. VI. p. 13. Chaucer. A. S. [Anglo-Saxon: stele], or +[Anglo-Saxon: stela]. + +Spot. MS. Ed. 57. Sprinkle. + +Sachus. 178. a dish. v. ad loc. + +Sachellis. 178. Bags. Satchells. + +Spynoches. 180. Spinages. Fr. Espinars in plural. but we use it in +the singular. Ital. Spinacchia. + +Sit. 192. adhere, and thereby to burn to it. It obtains this sense +now in the North, where, after the potage has acquired a most +disagreeable taste by it, it is said to be _pot-sitten_, which in +Kent and elsewhere is expressed by being _burnt-to_. + +Sotiltees. Proem. Suttlety. Lel. Coll. VI. p. 5. seq. See No. 189. +There was no grand entertainment without these. Lel. Coll. IV. p. 226, +227. VI. 21. seq. made of sugar and wax. p. 31. and when they were +served, or brought in, _at first_, they seem to have been called +_warners_, Lel. Coll. VI. p. 21. 23. VI. p. 226, 227. as giving +_warning_ of the approach of dinner. See Notes on Northumb. Book, p. +422, 423. and Mr. Pennant's Brit. Zool. p. 496. There are three +_sotiltes_ at the E. of Devon's Feast, a stag, a man, a tree. Quere +if now succeeded by figures of birds, &c. made in lard, and jelly, or +in sugar, to decorate cakes. + +Sewyng. Proem. following. Leland Coll. IV. p. 293. Chaucer. Fr. + +_Suivre_. + +Spete. MS. Ed. 28. Spit. made of hazel, 58. as Virg. Georg. II. 396. + +States. Proem. Persons. + +Scher. MS. Ed. 25. sheer, cut. Chaucer. v. Shere. + +Schyveris. MS. Ed. 25. II. 27. Shivers. Chaucer. v. Slivere. + +Schaw. MS. Ed. 43. shave. + + +T. + +Thurgh. 3. alibi. thorough. A. S. [Anglo-Saxon: eurh]. _thorw_. MS. +Ed. II. + +Tansey. 172. Herb, vide Junii Etymol. + +Trape, Traup. 152. alibi. Pan, platter, dish. from Fr. + +To gedre. 14. to gydre, 20. to gyder, 39. to geyder, 53. to gider, 59. +to gyd, 111. to gedre, 145. So variously is the word _together_ here +written. A. S. [Anglo-Saxon: togaeere]. + +Tredure. 15. name of Cawdel. v. ad loc. + +To. 30. 17. MS. Ed. 33. 42. too; and so the Saxon, Hence to to. 17. v. +ad loc. Also, Lel. Coll. IV. p. 181. 206. VI. p. 36. _To_ is _till_, +MS. Ed. 26. 34. _two_. II. 7. v. Unto. + +Thyk. 20. a Verb, to grow thick, as No. 67. thicken taken passively. +Adjective, 29. 52. _thik_, 57. _thykke_, 85. _thike_, Chaucer. + +Teyse. 20. to pull to pieces with the fingers. v. ad loc. et Junius, +voce Tease. Hence teasing for carding wool with teasels, a specics of +thistle or instrument. + +Talbotes. 23. qu. v. ad loc. + +Tat. 30. that. as in Derbysh. _who's tat?_ for, who is that? Belg. +_dat_. + +Thenne. 36. alibi. then. Chaucer. A. S. [Anglo-Saxon: eanne]. + +Thanne. 36. MS. Ed. 25. then. A. S. [Anglo-Saxon: ean]. than. MS. Ed. +14. + +Teer. 36. Tear. A. S. [Anglo-Saxon: teran]. + +To fore. 46. alibi. before. Hence our _heretofore_. Wiclif. Chaucer. + +A. S. [Anglo-Saxon: toforan]. + +Thynne. 49. MS. Ed. 15. thin. A. S. [Anglo-Saxon: einn]. + +Tarlettes. 50. afterwards _Tartletes_, rectius; and so the Contents. +_Tortelletti_. Holme. p. 85. v. Tartee. Godwin, de Prasul. p. 695. +renders _Streblita_; et v. Junius, voce Tart. + +Thise. 53. alibi. these. + +Take. 56. taken. Chaucer. + +Thridde. 58. 173. alibi. Third, per metathesin. Chaucer. Thriddendele, +67. Thriddel, 102. 134. _Thredde_, MS. Ed. II. 1. v. Junius, voce +Thirdendeal. + +To done. 68. done. _To_ seems to abound, vide Chaucer. v. _To_. + +Turnesole. 68. colours _pownas_. vide ad loc. + +Ther. 70. 74. they. Chaucer. + +Ton tressis. 76. an herb. I amend it to _Ton cressis_, and explain it +Cresses, being the Saxon [Anglo-Saxon: tunkerse], or [Anglo-Saxons: +tuncarse]. See _Lye_, Dict. Sax. Cresses, so as to mean, _one of the +Cresses_. + +Turbut. 101. + +Tried out. 117. drawn out by roasting. See Junius, v. Try. + +Tweydel. 134. Twey, MS. Ed. 12. Chaucer. _Twy_ for _twice_ runs now +in the North. A. S. [Anglo-Saxon: twa], two. [Anglo-Saxon dal], pars, +portio. + +Talow. 159. Mutton Sewet. v. Junii Etym. + +Thyes, Thyys. MS. Ed. 29, 30. Thighs. + +Tartee. 164, 165. alibi. Tart. de Bry, 166. de Brymlent, 117. Tartes +of Flesh, 168. of Fish, 170. v. Tarlettes. + +Towh. tough, thick. 173. See Chaucer, v. Tought. A.S. [Anglo-Saxon: +toh]. + +Tharmys. MS. Ed. 16. Rops, Guts. + +There. 170. 177 where. Chaucer. + +Thowche. MS. Ed. 48. touch. + +To. 185. for. Hence, _wherto_ is _wherefore_. Chaucer. + +Towayl. MS. Ed. II. 21. a Towel. + +Thee. 189. thou, as often now in the North. + +Temper. MS. Ed. 1. et sape. to mix. + + +U. + +Uppon. 85. alibi. upon. + +Urchon. 176. Urchin, _Erinaceus_. + +Unto. MS. Ed. 2. until. v. _To_. Chaucer. + + +V. + + +Violet. 6. v. ad loc. + +Verjous. 12. 48. veriaws. 154. verious. 15. Verjuice, Fr. Verjus. V. +Junium. + +Veel. 16. alibi. MS. Ed. 18. Veal. + +Vessll. 29. a dish. + +Vyne Grace. 61. a mess or dish. _Grees_ is the wild Swine. Plott, +Hist. of Staff. p. 443. Gloss. to Douglas' Virgil, v. Grisis. and to +Chaucer. v. Grys. Thoroton, p. 258. Blount, Tenures. p. 101. _Gresse_. +Lel. Coll. IV. p. 243. _Gres_. 248. Both pork and wine enter into the +recipe. + +Vyaunde Cypre. 97. from the Isle of Cyprus. + +Vernage. 132. Vernaccia. a sort of Italian white-wine. In Pref. to +_Perlin_, p. xix. mis-written Vervage. See Chaucer. It is a sweet +wine in a MS. of Tho. Astle esq. p. 2. + +Venyson. 135. often eaten with furmenty, E. of Devon's Feast, _in +brothe_. Ibid. + +Verde Sawse. 140. it sounds _Green Sauce_, but there is no sorel; +sharp, sour Sauce. See Junius, v. Verjuice. + +Vervayn. 172. + + +W. + +Wele. 1. 28. old pronunciation of _well_, now vulgarly used in +Derbysh. _wel_, 3. alibi. _wel smale_, 6. very small. v. Lel. Coll. +IV. p. 218. 220. Hearne, in Spelm. Life of Alfred. p. 96. + +Wyndewe. 1. winnow. This pronunciation is still retained in +Derbyshire, and is not amiss, as the operation is performed by wind. +v. omnino, Junius. v. Winnow. + +Wayshe, waissh, waische. 1. 5. 17. to wash. A. S. [Anglo-Saxon: +wascan]. + +Whane, whan. 6. 23. 41. when. So Sir Tho. Elliot. v. Britannia. +Percy's Songs, I. 77. MS. Romance of Sir Degare vers. 134. A. S. +[Anglo-Saxon: hwanne]. wan, wanne. MS. Ed. 25. 38. when. + +Wole. Proem. will. _wolt_. 68. wouldst. Chaucer, v. Wol. + +Warly, Warliche. 20. 188. gently, warily. A. S. [Anglo-Saxon: ware], +wary, prudent. Chaucer. v. Ware. Junius, v. Warie. + +Wafrouns. 24. Wafers. Junius, v. Wafer. + +With inne. 30. divisim, for within. So _with oute_, 33. + +Welled. 52. v. ad loc. MS. Ed. 23. + +Wete. 67. 161. wet, now in the North, and see Chaucer. A. S. [Anglo- +Saxon: wat]. + +Wry. 72. to dry, or cover. Junius, v. Wrie. + +Wyn. MS. Ed. 22. alibi. Wine. v. Wyneger. + +Wryng thurgh a Straynour. 81. 91. thurgh a cloth, 153. almandes with +fair water, 124. wryng out the water. Ibid. wryng parsley up with +eggs, 174. Chaucer, voce wrong, ywrong, and wrang. Junius, v. Wring. + +Womdes, Wombes. 107. quare the former word? perhaps being falsely +written, it was intended to be obliterated, but forgotten, _Wombes_ +however means _bellies_, as MS. Ed. 15. See Junius, voce _Womb_. + +Wyneger. MS. Ed. 50. Vinegar. v. Wyn. + +Wone. 107. _a deal_ or _quantity_. Chaucer. It has a contrary sense +though in Junius, v. Whene. + +Whete. 116. Wete. MS. Ed. 1. II. 30. Wheat. A.S. [Anglo-Saxon: +hwate]. + +Wastel. 118. white Bread. _yfarced_, 159. of it. MS. Ed. 30. II. 18. +Gloss. ad X Script. v. Simenellus. Chaucer; where we are referred to +Verstegan V. but _Wassel_ is explained there, and not _Wastel_; +however, see Stat. 51 Henry III. Hoveden, p. 738. and Junius' Etymol. + +Wheyze. 150. 171. Whey. A.S. [Anglo-Saxon: hwaz]. Serum Lactis. g +often dissolving into y. v. Junium, in Y. + +Wynde it to balles. 152. make it into balls, turn it. Chaucer. v. +Wende. Junius, v. Winde. + +Wallenotes. 157. Walnuts. See Junius, in voce. + +Wose of Comfrey. 190. v. ad loc. Juice. + +Wex. MS. Ed. 25. Wax. + +Were. MS. Ed. 57. where. + + +Y. + +Y. is an usual prefix to adjectives and participles in our old +authors. It came from the Saxons; hence ymynced, minced; yslyt, slit; +&c. _I_ is often substituted for it. V. Gloss. to Chaucer, and Lye +in Jun. Etym. v. I. It occurs perpetually for _i_, as ymynced, yslyt, +&c. and so in MS. Editoris also. Written z. 7. 18. alibi. used for +_gh_, 72. MS. Ed. 33. Chaucer. v. Z. Hence ynouhz, 22. enough. So MS. +Ed. passim. Quere if _z_ is not meant in MSS for g or _t_ final. +Dotted, [Anglo-Saxon: y(1)], after Saxon manner, in MS. Ed. as in Mr. +Hearne's edition of Robt. of Gloucester. + +Ycorve. 100, 101. cut in pieces. icorvin, 133. Gloss. to Chaucer. v. +_Icorvin_, and _Throtycorve_. + +Zelow. 194. _yolow_. MS. Ed. 30. yellow. A. S. [Anglo-Saxon: zealuwe] +and [Anglo-Saxon: zelew]. + +Yolkes. 18. i. e. of eggs. Junius, v. Yelk. + +Ygrond. v. Gronden. + +Yleesshed. 18. cut it into slices. So, _lesh_ it, 65. 67. _leach_ is +to slice, Holme III. p. 78. or it may mean to _lay in the dish_, 74. +81. or distribute, 85. 117. + +Ynouhz. 22. ynowh, 23. 28. ynowh, 65. ynow. MS. Ed. 32. Enough. +Chaucer has _inough_. + +Yfer. 22. 61. id est _ifere_, together. _Feer_, a Companion. Wiclif, +in _Feer_ and _Scukynge feer_. Chaucer. v. Fere, and Yfere. Junius, v. +Yfere. + +Yfette. Proem. put down, written. + +Yskaldid. 29. scalded. + +Ysode. 29. _isode_, 90. _sodden_, 179. boiled. MS. Ed. II. 11. +Chaucer. all from to seeth. + +Ysope. 30. 63. Ysop. MS. Ed. 53. the herb Hyssop. Chaucer. v. Isope. +Yforced. v. forced. + +Yfasted. 62. qu. + +Zif, zyf. MS. Ed. 37. 39. if. also give, II. 9. 10. + +Ystyned, istyned. 162. 168. to _styne_, 66. seems to mean to close. + +Yteysed. 20. pulled in pieces. v. ad loc. and v. Tease. + +Ypaunced. 62. perhaps pounced, for which see Chaucer. + +Yfonndred. 62. _ifonded_, 97. 101. _yfondyt_, 102. poured, mixed, +dissolved. v. _found_. Fr. fondu. + +Yholes. 37. perhaps, hollow. + +Ypared. 64. pared. + +Ytosted, itosted. 77. 82. toasted. + +Iboiled. 114. boiled. + +Yest. 151. Junius, v. Yeast. + +Igrated. 153. grated. + +Ybake. 157. baked. + +Ymbre. 160. 165. Ember. + +Ypocras. how made, 191. Hippocras. wafers used with it. Lel. Coll. IV. +p. 330. VI. p. 5, 6. 24. 28. 12. and dry toasts, Rabelais IV. c. 59. +_Joly Ypocras_. Lel. Coll. IV. p. 227. VI. p. 23. Bishop Godwin +renders it _Vinum aromaticum_. It was brought both at beginning of +splendid entertainments, if Apicius is to be underslood of it. Lib. I. +c. 1. See Lister, ad loc. and in the middle before the second course; +Lel. Coll. IV. p. 227. and at the end. It was in use at St. John's +Coll. Cambr. 50 years ago, and brought in at Christmas at the close +of dinner, as anciently most usually it was. It took its name from +_Hippocrates' sleeve_, the bag or strainer, through which it was +passed. Skinner, v. Claret; and Chaucer. or as Junius suggests, +because strained _juxta doctrinam Hippocratis_. The Italians call it +_hipocrasso_. It seems not to have differed much from _Piment_, or +Pigment (for which see Chaucer) a rich spiced wine which was sold by +Vintners about 1250. Mr. Topham's MS. Hippocras was both white and +red. Rabelais, IV. c. 59. and I find it used for sauce to lampreys. +Ibid. c. 60. + +There is the process at large for making ypocrasse in a MS. of my +respectable Friend Thomas Astle, esq. p. 2. which we have thought +proper to transcribe, as follows: + +'To make Ypocrasse for lords with gynger, synamon, and graynes sugour, +and turefoll: and for comyn pepull gynger canell, longe peper, and +claryffyed hony. Loke ye have feyre pewter basens to kepe in your + +pouders and your ypocrasse to ren ynne. and to vi basens ye muste +have vi renners on a perche as ye may here see. and loke your poudurs +and your gynger be redy and well paryd or hit be beton in to poudr. +Gynger colombyne is the best gynger, mayken and balandyne be not so +good nor holsom.... now thou knowist the propertees of Ypocras. Your +poudurs must be made everyche by themselfe, and leid in a bledder in +store, hange sure your perche with baggs, and that no bagge twoyche +other, but basen twoyche basen. The fyrst bagge of a galon, every on +of the other a potell. Fyrst do in to a basen a galon or ij of +redwyne, then put in your pouders, and do it in to the renners, and +so in to the seconde bagge, then take a pece and assay it. And yef +hit be eny thyng to stronge of gynger alay it withe synamon, and yef +it be strong of synamon alay it withe sugour cute. And thus schall ye +make perfyte Ypocras. And loke your bagges be of boltell clothe, and +the mouthes opyn, and let it ren in v or vi bagges on a perche, and +under every bagge a clene basen. The draftes of the spies is good for +sewies. Put your Ypocrase in to a stanche wessell, and bynde opon the +mouthe a bleddur strongly, then serve forthe waffers and Ypocrasse.' + + + +F I N I S. + + + + + +End of the Project Gutenberg EBook of The Forme of Cury, by Samuel Pegge + +*** END OF THE PROJECT GUTENBERG EBOOK THE FORME OF CURY *** + +This file should be named 7cury10.txt or 7cury10.zip +Corrected EDITIONS of our eBooks get a new NUMBER, 7cury11.txt +VERSIONS based on separate sources get new LETTER, 7cury10a.txt + +Produced by Tobin Richard, Charles Franks, Greg Lindahl, +Cindy Renfrow and the Online Distributed Proofreading Team. + +Project Gutenberg eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the US +unless a copyright notice is included. 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Do not change or edit the +header without written permission. + +Please read the "legal small print," and other information about the +eBook and Project Gutenberg at the bottom of this file. Included is +important information about your specific rights and restrictions in +how the file may be used. You can also find out about how to make a +donation to Project Gutenberg, and how to get involved. + + +**Welcome To The World of Free Plain Vanilla Electronic Texts** + +**eBooks Readable By Both Humans and By Computers, Since 1971** + +*****These eBooks Were Prepared By Thousands of Volunteers!***** + + +Title: The Forme of Cury + +Author: Samuel Pegge + +Release Date: May, 2005 [EBook #8102] +[Yes, we are more than one year ahead of schedule] +[This file was first posted on June 15, 2003] +[Date last updated: August 15, 2006] + +Edition: 10 + +Language: Middle English/Latin + +Character set encoding: ISO-Latin-1 + +*** START OF THE PROJECT GUTENBERG EBOOK THE FORME OF CURY *** + + + + + +Produced by Tobin Richard, Charles Franks, Greg Lindahl, +Cindy Renfrow and the Online Distributed Proofreading Team. + + + + + +THE FORME OF CURY, + +A ROLL OF ANCIENT ENGLISH COOKERY. + +Compiled, about A.D. 1390, by the Master-Cooks of King RICHARD II, + +Presented afterwards to Queen ELIZABETH, by EDWARD Lord STAFFORD, + +And now in the Possession of GUSTAVUS BRANDER, Esq. + + +Illustrated with NOTES, And a copious INDEX, or GLOSSARY. + +A MANUSCRIPT of the EDITOR, of the same Age and Subject, with other +congruous Matters, are subjoined. + +"--ingeniosa gula est." MARTIAL. + + + + +TO GUSTAVUS BRANDER, Esq. F.R.S. F.S.A. and Cur. Brit. Mus. + +SIR, + +I return your very curious Roll of Cookery, and I trust with some +Interest, not full I confess nor legal, but the utmost which your +Debtor, from the scantiness of his ability, can at present afford. +Indeed, considering your respectable situation in life, and that +diffusive sphere of knowledge and science in which you are acting, it +must be exceedingly difficult for any one, how well furnished soever, +completely to answer your just, or even most moderate demands. I +intreat the favour of you, however, to accept for once this short +payment in lieu of better, + +or at least as a public testimony of that profound regard wherewith I +am, + +SIR, + +Your affectionate friend, +and most obliged servant, +St. George's day, 1780. + +S. PEGGE. + + + + +PREFACE + +TO THE + +CURIOUS ANTIQUARIAN READER. + +Without beginning _ab ovo_ on a subject so light (a matter of +importance, however, to many a modern Catius or Amasinius), by +investigating the origin of the Art of Cookery, and the nature of it +as practised by the Antediluvians [1]; without dilating on the +several particulars concerning it afterwards amongst the Patriarchs, +as found in the Bible [2], I shall turn myself immediately, and +without further preamble, to a few cursory observations respecting +the Greeks, Romans, Britons, and those other nations, Saxons, Danes, +and Normans, with whom the people of this nation are more closely +connected. + +The Greeks probably derived something of their skill from the East, +(from the Lydians principally, whose cooks are much celebrated, [3]) +and something from Egypt. A few hints concerning Cookery may be +collected from Homer, Aristophanes, Aristotle, &c. but afterwards +they possessed many authors on the subject, as may be seen in +Athenæus [4]. And as Diætetics were esteemed a branch of the study of +medicine, as also they were afterwards [5], so many of those authors +were Physicians; and _the Cook_ was undoubtedly a character of high +reputation at Athens [6]. + +As to the Romans; they would of course borrow much of their culinary +arts from the Greeks, though the Cook with them, we are told, was one +of the lowest of their slaves [7]. In the latter times, however, they +had many authors on the subject as well as the Greeks, and the +practitioners were men of some Science [8], but, unhappily for us, +their compositions are all lost except that which goes under the name +of Apicius; concerning which work and its author, the prevailing +opinion now seems to be, that it was written about the time of +_Heliogabalus_ [9], by one _Cælius_, (whether _Aurelianus_ is not so +certain) and that _Apicius_ is only the title of it [10]. However, +the compilation, though not in any great repute, has been several +times published by learned men. + +The Aborigines of Britain, to come nearer home, could have no great +expertness in Cookery, as they had no oil, and we hear nothing of +their butter, they used only sheep and oxen, eating neither hares, +though so greatly esteemed at Rome, nor hens, nor geese, from a +notion of superstition. Nor did they eat fish. There was little corn +in the interior part of the island, but they lived on milk and flesh +[11]; though it is expressly asserted by Strabo that they had no +cheese [12]. The later Britons, however, well knew how to make the +best use of the cow, since, as appears from the laws of _Hoel Dda_, +A.D. 943, this animal was a creature so essential, so common and +useful in Wales, as to be the standard in rating fines, &c. [13]. + +Hengist, leader of the Saxons, made grand entertainments for king +Vortigern [14], but no particulars have come down to us; and +certainly little exquisite can be expected from a people then so +extremely barbarous as not to be able either to read or write. +'Barbari homines a septentrione, (they are the words of Dr. Lister) +caseo et ferina subcruda victitantes, omnia condimenta adjectiva +respuerunt' [15]. + +Some have fancied, that as the Danes imported the custom of hard and +deep drinking, so they likewise introduced the practice of +gormandizing, and that this word itself is derived from _Gormund_, +the name of that Danish king whom Ælfred the Great persuaded to be +christened, and called Æthelstane [16], Now 'tis certain that +Hardicnut stands on record as an egregious glutton [17], but he is +not particularly famous for being a _curious Viander_; 'tis true +again, that the Danes in general indulged excessively in feasts and +entertainments [18], but we have no reason to imagine any elegance +of Cookery to have flourished amongst them. And though Guthrum, the +Danish prince, is in some authors named _Gormundus_ [19]; yet this is +not the right etymology of our English word _Gormandize_, since it is +rather the French _Gourmand_, or the British _Gormod_ [20]. So that + +we have little to say as to the Danes. + +I shall take the later English and the Normans together, on account +of the intermixture of the two nations after the Conquest, since, as +lord Lyttelton observes, the English accommodated them elves to the +Norman manners, except in point of temperance in eating and drinking, +and communicated to them their own habits of drunkenness and +immoderate feasting [21]. Erasmus also remarks, that the English in +his time were attached to _plentiful and splendid tables_; and the +same is observed by Harrison [22]. As to the Normans, both William I. +and Rufus made grand entertainments [23]; the former was remarkable +for an immense paunch, and withal was so exact, so nice and curious +in his repasts [24], that when his prime favourite William Fitz- +Osberne, who as steward of the household had the charge of the Cury, +served him with the flesh of a crane scarcely half-roasted, he was so +highly exasperated, that he lifted up his fist, and would have +strucken him, had not Eudo, appointed _Dapiser_ immediately after, +warded off the blow [25]. + +_Dapiser_, by which is usually understood _steward of the king's +household_ [26], was a high officer amongst the Normans; and +_Larderarius_ was another, clergymen then often occupying this post, +and sometimes made bishops from it [27]. He was under the _Dapiser_, +as was likewise the _Cocus Dominicæ Coquinæ_, concerning whom, his +assistants and allowances, the _Liber Niger_ may be consulted [28]. +It appears further from _Fleta_, that the chief cooks were often +providers, as well as dressers, of victuals [29]. But _Magister +Coquinæ_, who was an esquire by office, seems to have had the care of +pourveyance, A.D. 1340 [30], and to have nearly corresponded with +our _clerk of the kitchen_, having authority over the cooks [31]. +However, the _Magnus Coquus_, _Coquorum Præpositus_, _Coquus Regius_, +and _Grans Queux_, were officers of considerable dignity in the +palaces of princes; and the officers under them, according to Du +Fresne, were in the French court A.D. 1385, much about the time that +our Roll was made, 'Queus, Aideurs, Asteurs, Paiges, Souffleurs, +Enfans, Saussiers de Commun, Saussiers devers le Roy, Sommiers, +Poulliers, Huissiers' [32]. + +In regard to religious houses, the Cooks of the greater foundations +were officers of consequence, though under the Cellarer [33], and if +he were not a monk, he nevertheless was to enjoy the portion of a +monk [34]. But it appears from Somner, that at Christ Church, +Canterbury, the _Lardyrer_ was the first or chief cook [35]; and this +officer, as we have seen, was often an ecclesiastic. However, the +great Houses had Cooks of different ranks [36]; and manors and +churches [37] were often given _ad cibum_ and _ad victum monachorum_ + +[38]. A fishing at Lambeth was allotted to that purpose [39]. + +But whether the Cooks were Monks or not, the _Magistri Coquinæ_, +Kitcheners, of the monasteries, we may depend upon it, were always +monks; and I think they were mostly ecclesiastics elsewhere: thus +when Cardinal Otto, the Pope's legate, was at Oxford, A. 1238, and +that memorable fray happened between his retinue and the students, +the _Magister Coquorum_ was the Legate's brother, and was there +killed [40]. The reason given in the author, why a person so nearly +allied to the Great Man was assigned to the office, is this, 'Ne +procuraretur aliquid venenorum, quod nimis [i.e. valde] timebat +legatus;' and it is certain that poisoning was but too much in vogue +in these times, both amongst the Italians and the good people of this +island [41]; so that this was a post of signal trust and confidence. +And indeed afterwards, a person was employed to _taste_, or _take +the assaie_, as it was called [42], both of the messes and the water +in the ewer [43], at great tables; but it may be doubted whether a +particular person was appointed to this service, or it was a branch +of the _Sewer's_ and cup-bearer's duty, for I observe, the _Sewer_ is +sometimes called _Prægustator_ [44], and the cup-bearer tastes the +water elsewhere [45]. The religious houses, and their presidents, the +abbots and priors, had their days of _Gala_, as likewise their halls +for strangers, whom, when persons of rank, they often entertained +with splendour and magnificence. And as for the secular clergy, +archbishops and bishops, their feasts, of which we have some upon +record [46], were so superb, that they might vie either with the +regal entertainments, or the pontifical suppers of ancient Rome +(which became even proverbial [47]), and certainly could not be +dressed and set out without a large number of Cooks [48]. In short, +the satirists of the times before, and about the time of, the +Reformation, are continually inveighing against the high-living of +the bishops and clergy; indeed luxury was then carried to such an +extravagant pitch amongst them, that archbishop Cranmer, A. 1541, +found it necessary to bring the secular clergy under some reasonable +regulation in regard to the furnishing of their tables, not excepting +even his own [49]. + +After this historical deduction of the _Ars coquinaria_, which I +have endeavoured to make as short as possible, it is time to say +something of the Roll which is here given to the public, and the +methods which the Editor has pursued in bringing it to light. + +This vellum Roll contains 196 _formulæ_, or recipes, and belonged +once to the earl of Oxford [50]. The late James West esquire bought +it at the Earl's sale, when a part of his MSS were disposed of; and +on the death of the gentleman last mentioned it came into the hands +of my highly-esteemed friend, the present liberal and most +communicative possessor. It is presumed to be one of the most ancient +remains of the kind now in being, rising as high as the reign of king + +Richard II. [51]. However, it is far the largest and most copious +collection of any we have; I speak as to those times. To establish +its authenticity, and even to stamp an additional value upon it, it +is the identical Roll which was presented to queen Elizabeth, in the +28th year of her reign, by lord Stafford's heir, as appears from the +following address, or inscription, at the end of it, in his own +hand writing: + + 'Antiquum hoc monumentum oblatum et missum + est majestati vestræ vicesimo septimo die mensis + Julij, anno regni vestri fælicissimi vicesimo viij ab + humilimo vestro subdito, vestræq majestati fidelissimo + E. Stafford, + Hæres domus subversæ Buckinghamiens.' [52] + +The general observations I have to make upon it are these: many +articles, it seems, were in vogue in the fourteenth century, which +are now in a manner obsolete, as cranes, curlews, herons, seals [53], +porpoises, &c. and, on the contrary, we feed on sundry fowls which +are not named either in the Roll, or the Editor's MS. [54] as quails, +rails, teal, woodcocks, snipes, &c. which can scarcely be numbered +among the _small birds_ mentioned 19. 62. 154. [55]. So as to fish, +many species appear at our tables which are not found in the Roll, +trouts, flounders, herrings, &c. [56]. It were easy and obvious to +dilate here on the variations of taste at different periods of time, +and the reader would probably not dislike it; but so many other +particulars demand our attention, that I shall content myself with +observing in general, that whereas a very able _Italian_ critic, +_Latinus Latinius_, passed a sinister and unfavourable censure on +certain seemingly strange medlies, disgusting and preposterous messes, +which we meet with in _Apicius_; Dr. _Lister_ very sensibly replies +to his strictures on that head, 'That these messes are not +immediately to be rejected, because they may be displeasing to some. +_Plutarch_ testifies, that the ancients disliked _pepper_ and the +sour juice of lemons, insomuch that for a long time they only used +these in their wardrobes for the sake of their agreeable scent, and +yet they are the most wholesome of all fruits. The natives of the +_West Indies_ were no less averse to _salt_; and who would believe +that _hops_ should ever have a place in our common beverage [57], and +that we should ever think of qualifying the sweetness of malt, +through good housewifry, by mixing with it a substance so egregiously +bitter? Most of the _American_ fruits are exceedingly odoriferous, +and therefore are very disgusting at first to us _Europeans_: on the +contrary, our fruits appear insipid to them, for want of odour. There +are a thousand instances of things, would we recollect them all, +which though disagreeable to taste are commonly assumed into our +viands; indeed, _custom_ alone reconciles and adopts sauces which are +even nauseous to the palate. _Latinus Latinius_ therefore very +rashly and absurdly blames _Apicius_, on account of certain +preparations which to him, forsooth, were disrelishing.' [58] In +short it is a known maxim, that _de gustibus non est disputandum_; + +And so Horace to the same purpose: + + 'Tres mihi convivæ prope dissentire videntur, + Poscentes vario multum diversa palato. + Quid dem? quid non dem? renuis tu quod jubet alter. + Quod petis, id sane est invisum acidumque duobus.' + Hor. II. Epist. ii. + +And our Roll sufficiently verifies the old observation of +Martial--_ingeniosa gula est_. + +[Addenda: after _ingeniosa gula est_, add, 'The _Italians_ now eat +many things which we think perfect carrion. _Ray_, Trav. p. 362. 406. +The _French_ eat frogs and snails. The _Tartars_ feast on horse-flesh, +the _Chinese_ on dogs, and meer _Savages_ eat every thing. +_Goldsmith_, Hist. of the Earth, &c. II. p. 347, 348. 395. III. p. +297. IV. p. 112. 121, &c.'] + +Our Cooks again had great regard to the eye, as well as the taste, +in their compositions; _flourishing_ and _strewing_ are not only +common, but even leaves of trees gilded, or silvered, are used for +ornamenting messes, see No. 175 [59]. As to colours, which perhaps +would chiefly take place in suttleties, blood boiled and fried (which +seems to be something singular) was used for dying black, 13. 141. +saffron for yellow, and sanders for red [60]. Alkenet is also used +for colouring [61], and mulberries [62]; amydon makes white, 68; and +turnesole [63] _pownas_ there, but what this colour is the Editor +professes not to know, unless it be intended for another kind of +yellow, and we should read _jownas_, for _jaulnas_, orange-tawney. It +was for the purpose of gratifying the sight that _sotiltees_ were +introduced at the more solemn feasts. Rabelais has comfits of an +hundred colours. + +Cury, as was remarked above, was ever reckoned a branch of the Art +Medical; and here I add, that the verb _curare_ signifies equally to +dress victuals [64], as to cure a distemper; that every body has +heard of _Doctor Diet, kitchen physick_, &c. while a numerous band of +medical authors have written _de cibis et alimentis_, and have always +classed diet among the _non-naturals_; so they call them, but with +what propriety they best know. Hence Junius '[Greek: Diaita] Græcis +est victus, ac speciatim certa victus ratio, qualis a _Medicis_ ad +tuendam valetudinem præscribitur [65].' Our Cooks expressly tell us, +in their proem, that their work was compiled 'by assent and avysement +of maisters of phisik and of philosophie that dwelliid in his [the +King's] court' where _physik_ is used in the sense of medecine, + +_physicus_ being applied to persons prosessing the Art of Healing +long before the 14th century [66], as implying _such_ knowledge and +skill in all kinds of natural substances, constituting the _materia +medica_, as was necessiary for them in practice. At the end of the +Editor's MS. is written this rhyme, + + Explicit coquina que est optima medicina [67]. + +There is much relative to eatables in the _Schola Salernitana_; and +we find it ordered, that a physcian should over-see the young +prince's wet-nurse at every meal, to inspect her meat and drink [68]. + +But after all the avysement of physicians and philosophers, our +processes do not appear by any means to be well calculated for the +benefit of recipients, but rather inimical to them. Many of them are +so highly seasoned, are such strange and heterogeneous compositions, +meer olios and gallimawfreys, that they seem removed as far as +possible from the intention of contributing to health; indeed the +messes are so redundant and complex, that in regard to herbs, in No. +6, no less than ten are used, where we should now be content with two +or three: and so the sallad, No. 76, consists of no less than 14 +ingredients. The physicians appear only to have taken care that +nothing directly noxious was suffered to enter the forms. However, in +the Editor's MS. No. 11, there is a prescription for making a _colys_, +I presume a _cullis_, or Invigorating broth; for which see Dodsley's +Old Plays, vol. II. 124. vol. V. 148. vol. VI. 355. and the several +plays mentioned in a note to the first mentioned passage in the Edit. +1780 [69]. + +I observe further, in regard to this point, that the quantities of +things are seldom specified [70], but are too much left to the taste +and judgement of the cook, if he should happen to be rash and +inconsiderate, or of a bad and undistinguishing taste, was capable of +doing much harm to the guests, to invalids especially. + +Though the cooks at Rome, as has been already noted, were amongst the +lowest slaves, yet it was not so more anciently; Sarah and Rebecca +cook, and so do Patroclus and Automedon in the ninth Iliad. It were +to be wished indeed, that the Reader could be made acquainted with +the names of our _master-cooks_, but it is not in the power of the +Editor to gratify him in that; this, however, he may be assured of, +that as the Art was of consequence in the reign of Richard, a prince +renowned and celebrated in the Roll [71], for the splendor and +elegance of his table, they must have been persons of no +inconsiderable rank: the king's first and second cooks are now +esquires by their office, and there is all the reason in the world to +believe they were of equal dignity heretofore [72]. To say a word of +king _Richard_: he is said in the proeme to have been 'acounted the +best and ryallest vyaund [curioso in eating] of all esten kynges.' +This, however, must rest upon the testimony of our cooks, since it +does not appear otherwise by the suffrage of history, that he was +particularly remarkable for his niceness and delicacy in eating, like +Heliogabalus, whose favourite dishes are said to have been the +tongues of peacocks and nightingales, and the brains of parrots and +pheasants [73]; or like Sept. Geta, who, according to Jul. +Capitolinus [74], was so curious, so whimsical, as to order the +dishes at his dinners to consist of things which all began with the +same letters. Sardanapalus again as we have it in Athenæus [75], gave +a _præmium_ to any one that invented and served him with some novel +cate; and Sergius Orata built a house at the entrance of the Lucrine +lake, purposely for the pleasure and convenience of eating the +oysters perfectly fresh. Richard II is certainly not represented in +story as resembling any such epicures, or capriccioso's, as these +[76]. It may, however, be fairly presumed, that good living was not +wanting among the luxuries of that effeminate and dissipated reign. + +[Addenda: after _ninth Iliad_, add, 'And Dr. _Shaw_ writes, p. 301, +that even now in the East, the greatest prince is not ashamed to +fetch a lamb from his herd and kill it, whilst the princess is +impatient till she hath prepared her fire and her kettle to dress +it.'] + +[Addenda: after _heretofore_ add, 'we have some good families in +England of the name of _Cook_ or _Coke_. I know not what they may +think; but we may depend upon it, they all originally sprang from +real and professional cooks; and they need not be ashamed of their +extraction, any more than the _Butlers_, _Parkers_, _Spencers_, &c.'] + +My next observation is, that the messes both in the roll and the +Editor's MS, are chiefly soups, potages, ragouts, hashes, and the +like hotche-potches; entire joints of meat being never _served_, and +animals, whether fish or fowl, seldom brought to table whole, but +hacked and hewed, and cut in pieces or gobbets [77]; the mortar also +was in great request, some messes being actually denominated from it, +as _mortrews_, or _morterelys_ as in the Editor's MS. Now in this +state of things, the general mode of eating must either have been +with the spoon or the fingers; and this perhaps may have been the +reason that spoons became an usual present from gossips to their +god-children at christenings [78]; and that the bason and ewer, for +washing before and after dinner, was introduced, whence the _ewerer_ +was a great officer [79], and the _ewery_ is retained at Court to +this day [80]; we meet with _damaske water_ after dinner [81], I +presume, perfumed; and the words _ewer_ &c. plainly come from the +Saxon eþe or French eau, _water_. + +Thus, to return, in that little anecdote relative to the Conqueror +and William Fitz-Osbern, mentioned above, not the crane, but _the +flesh of the crane_ is said to have been under-roasted. Table, or +case-knives, would be of little use at this time [82], and the art of +carving so perfectly useless, as to be almost unknown. In about a +century afterwards, however, as appears from archbishop Neville's +entertainment, many articles were served whole, and lord Wylloughby +was the carver [83]. So that carving began now to be practised, and +the proper terms devised. Wynken de Worde printed a _Book of +Kervinge_, A. 1508, wherein the said terms are registered [84]. 'The +use of _forks_ at table, says Dr. Percy, did not prevail in England +land till the reign of James I. as we learn from a remarkable passage +in _Coryat_ [85]'; the passage is indeed curious, but too long to be +here transcribed, where brevity is so much in view; wherefore I shall +only add, that forks are not now used in some parts of Spain [86]. +But then it may be said, what becomes of the old English hospitality +in this case, the _roast-beef of Old England_, so much talked of? I +answer, these bulky and magnificent dishes must have been the product +of later reigns, perhaps of queen Elizabeth's time, since it is plain +that in the days of Rich. II. our ancestors lived much after the +French fashion. As to hospitality, the households of our Nobles were +immense, officers, retainers, and servants, being entertained almost +without number; but then, as appears from the Northumberland Book, +and afterwards from the household establisliment of the prince of +Wales, A. 1610, the individuals, or at least small parties, had their +_quantum_, or ordinary, served out, where any good oeconomy was kept, +apart to themselves [87]. Again, we find in our Roll, that great +quantities of the respective viands of the hashes, were often made at +once, as No. 17, _Take hennes or conynges_. 24, _Take hares_. 29, +_Take pygges_. And 31, _Take gees_, &c. So that hospitality and +plentiful housekeeping could just as well be maintained this way, as +by the other of cumbrous unwieldy messes, as much as a man could +carry. + +As the messes and sauces are so complex, and the ingredients +consequently so various, it seems necessary that a word should be +spoken concerning the principal of them, and such as are more +frequently employed, before we pass to our method of proceeding in +the publication. + +Butter is little used. 'Tis first mentioned No. 81, and occurs but +rarely after [88]; 'tis found but once in the Editor's MS, where it +is written _boter_. The usual substitutes for it are oil-olive and +lard; the latter is frequently called _grees_, or _grece_, or +_whitegrece_, as No. 18. 193. _Capons in Grease_ occur in Birch's +Life of Henry prince of Wales, p. 459, 460. and see Lye in Jun. Etym. +v. _Greasie_. Bishop Patrick has a remarkable passage concerning +this article: 'Though we read of cheese in _Homer_, _Euripides_, +_Theocritus_, and others, yet they never mention _butter_: nor hath +Aristotle a word of it, though he hath sundry observations about +cheese; for butter was not a thing then known among the _Greeks_; +though we see by this and many other places, it was an ancient food +among the eastern people [89].' The Greeks, I presume, used oil +instead of it, and butter in some places of scripture is thought to +mean only cream. [90] + +Cheese. See the last article, and what is said of the old Britons +above; as likewise our Glossary. + +Ale is applied, No. 113, et alibi; and often in the Ediitor's MS. as +6, 7, &c. It is used instead of wine, No. 22, and sometimes along +with bread in the Editor's MS. [91] Indeed it is a current opinion +that brewing with hops was not introduced here till the reign of king +Henry VIII. [92] _Bere_, however, is mentioned A. 1504. [93] + +Wine is common, both red, and white, No. 21. 53. 37. This article +they partly had of their own growth, [94] and partly by importation +from France [95] and Greece [96]. They had also Rhenish [97], and +probably several other sorts. The _vynegreke_ is among the sweet +wines in a MS of Mr. Astle. + +Rice. As this grain was but little, if at all, cultivated in England, +it must have been brought from abroad. Whole or ground-rice enters +into a large number of our compositions, and _resmolle_, No. 96, is a +direct preparation of it. + +Alkenet. _Anchusa_ is not only used for colouring, but also fried and +yfoundred, 62. yfondyt, 162. i. e. dissolved, or ground. 'Tis thought +to be a species of the _buglos_. + +Saffron. Saffrwm, Brit. whence it appears, that this name ran through +most languages. Mr. Weever informs us, that this excellent drug was +brought hither in the time of Edward III. [98] and it may be true; +but still no such quantity could be produced here in the next reign +as to supply that very large consumption which we see made of it in +our Roll, where it occurs not only as an ingredient in the processes, +but also is used for colouring, for flourishing, or garnishing. It +makes a yellow, No. 68, and was imported from Egypt, or Cilicia, or +other parts of the Levant, where the Turks call it Safran, from the +Arabic Zapheran, whence the English, Italians, French, and Germans, +have apparently borrowed their respective names of it. The Romans +were well acquainted with the drug, but did not use it much in the +kitchen [99]. Pere Calmet says, the Hebrews were acquainted with +anise, ginger, saffron, but no other spices [100]. + +Pynes. There is some difficulty in enucleating the meaning of this +word, though it occurs so often. It is joined with dates, No. 20. 52. +with honey clarified, 63. with powder-fort, saffron, and salt, 161. +with ground dates, raisins, good powder, and salt, 186. and lastly +they are fried, 38. Now the dish here is _morree_, which in the +Editor's MS. 37, is made of mulberries (and no doubt has its name +from them), and yet there are no mulberries in our dish, but pynes, +and therefore I suspect, that mulberries and pynes are the same, and +indeed this fruit has some resemblance to a pynecone. I conceive +_pynnonade_, the dish, No. 51, to be so named from the pynes therein +employed; and quære whether _pyner_ mentioned along with powder-fort, +saffron, and salt, No. 155, as above in No. 161, should not be read +_pynes_. But, after all, we have cones brought hither from Italy full +of nuts, or kernels, which upon roasting come out of their _capsulæ_, +and are much eaten by the common people, and these perhaps may be the +thing intended. + +[Addenda: after _intended_. add, 'See _Ray_, Trav. p. 283. 407. and +_Wright's_ Trav. p. 112.'] + +Honey was the great and universal sweetner in remote antiquity, and +particularly in this island, where it was the chief constituent of +_mead_ and _metheglin_. It is said, that at this day in _Palestine_ +they use honey in the greatest part of their ragouts [101]. Our cooks +had a method of clarifying it, No. 18. 41. which was done by putting +it in a pot with whites of eggs and water, beating them well together; +then setting it over the fire, and boiling it; and when it was ready +to boil over to take it and cool it, No. 59. This I presume is called +_clere honey_, No. 151. And, when honey was so much in use, it +appears from Barnes that _refining_ it was a trade of itself [102]. + +Sugar, or Sugur [103], was now beginning here to take place of honey; +however, they are used together, No. 67. Sugar came from the Indies, +by way of Damascus and Aleppo, to Venice, Genoa, and Pisa, and from +these last places to us [104]. It is here not only frequently used, +but was of various sorts, as _cypre_, No. 41. 99. 120. named probably +from the isle of Cyprus, whence it might either come directly to us, +or where it had received some improvement by way of refining. There +is mention of _blanch-powder or white sugar_, 132. They, however, +were not the same, for see No. 193. Sugar was clarified sometimes +with wine [105]. + +Spices. _Species_. They are mentioned in general No. 133, and _whole +spices_, 167, 168. but they are more commonly specified, and are +indeed greatly used, though being imported from abroad, and from so +far as Italy or the Levant (and even there must be dear), some may +wonder at this: but it shouid be considered, that our Roll was +chiefly compiled for the use of noble and princely tables; and the +same may be said of the Editor's MS. The spices came from the same +part of the world, and by the same route, as sugar did. The _spicery_ +was an ancient department at court, and had its proper officers. + +As to the particular sorts, these are, + +Cinamon. _Canell_. 14. 191. _Canel_, Editor's MS. 10. _Kanell_, ibid. +32. is the Italian _Canella_. See Chaucer. We have the flour or +powder, No. 20. 62. See Wiclif. It is not once mentioned in Apicius. + +Macys, 14. 121. Editor's MS. 10. _Maces_, 134. Editor's MS. 27. They +are used whole, No. 158. and are always expressed plurally, though we +now use the singular, _mace_. See Junii Etym. + +Cloves. No. 20. Dishes are flourished with them, 22. 158. Editor's MS. +10. 27. where we have _clowys gylofres_, as in our Roll, No. 104. +_Powdour gylofre_ occurs 65. 191. Chaucer has _clowe_ in the singular, +and see him v. Clove-gelofer. + +Galyngal, 30. and elsewhere. Galangal, the long rooted cyperus [106], +is a warm cardiac and cephalic. It is used in powder, 30. 47. and was +the chief ingredient in _galentine_, which, I think, took its name +from it. + +Pepper. It appears from Pliny that this pungent, warm seasoning, so +much in esteem at Rome [107], came from the East Indies [108], and, +as we may suppose, by way of Alexandria. We obtained it no doubt, in +the 14th century, from the same quarter, though not exactly by the +same route, but by Venice or Genoa. It is used both whole, No. 35, +and in powder, No. 83. And long-pepper occurs, if we read the place +rightly, in No. 191. + +Ginger, gyngyn. 64. 136. alibi. Powder is used, 17. 20. alibi. and +Rabelais IV. c. 59. the white powder, 131. and it is the name of a +mess, 139. quære whether _gyngyn_ is not misread for _gyngyr_, for +see Junii Etym. The Romans had their ginger from Troglodytica [109]. + +Cubebs, 64. 121. are a warm spicy grain from the east. + +Grains of Paradice, or _de parys_, 137. [110] are the greater +cardamoms. + +Noix muscadez, 191. nutmegs. + +The caraway is once mentioned, No. 53. and was an exotic from _Caria_, +whence, according to Mr. Lye, it took its name: 'sunt semina, inquit, +_carri_ vel _carrei_, sic dicti a Caria, ubi copiosissimè nascitur +[111].' + +Powder-douce, which occurs so often, has been thought by some, who +have just peeped into our Roll, to be the same as sugar, and only a +different name for it; but they are plainly mistaken, as is evident +from 47. 51. 164. 165. where they are mentioned together as different +things. In short, I take powder-douce to be either powder of +galyngal, for see Editor's MS II. 20. 24, or a compound made of +sundry aromatic spices ground or beaten small, and kept always ready +at hand in some proper receptacle. It is otherwise termed _good +powders_, 83. 130. and in Editor's MS 17. 37. 38 [112]. or _powder_ +simply, No. 169, 170. _White powder-douce_ occurs No. 51, which seems +to be the same as blanch-powder, 132. 193. called _blaynshe powder_, +and bought ready prepared, in Northumb. Book, p. 19. It is sometimes +used with powder-fort, 38. 156. for which see the next and last +article. + +Powder-fort, 10. 11. seems to be a mixture likewise of the warmer +spices, pepper, ginger, &c. pulverized: hence we have _powder-fort of +gynger, other of canel_, 14. It is called _strong powder_, 22. and +perhaps may sometimes be intended by _good powders_. If you will +suppose it to be kept ready prepared by the vender, it may be the +_powder-marchant_, 113. 118. found joined in two places with powder- +douce. This Speght says is what gingerbread is made of; but Skinner +disapproves this explanation, yet, says Mr. Urry, gives none of his +own. + +After thus travelling through the most material and most used +ingredients, the _spykenard de spayn_ occurring only once, I shall +beg leave to offer a few words on the nature, and in favour of the +present publication, and the method employed in the prosecution of it. + +[Illustration: Take þe chese and of flessh of capouns, or of hennes +& hakke smal and grynde hem smale inn a morter, take mylke of +almandes with þe broth of freysh beef. oþer freysh flessh, & put the +flessh in þe mylke oþer in the broth and set hem to þe fyre, & alye +hem with flour of ryse, or gastbon, or amydoun as chargeaunt as þe +blank desire, & with zolks of ayren and safroun for to make hit zelow, +and when it is dressit in dysshes with blank desires; styk aboue +clowes de gilofre, & strawe powdour of galyugale above, and serue it +forth.] + +The common language of the _formulæ_, though old and obsolete, as +naturally may be expected from the age of the MS, has no other +difficulty in it but what may easily be overcome by a small degree of +practice and application [113]: however, for the further illustration +of this matter, and the satisfaction of the curious, a _fac simile_ +of one of the recipes is represented in the annexed plate. If here +and there a hard and uncouth term or expression may occur, so as to +stop or embarrass the less expert, pains have been taken to explain +them, either in the annotations under the text, or in the Index and +Glossary, for we have given it both titles, as intending it should +answer the purpose of both [114]. Now in forming this alphabet, as +it would have been an endless thing to have recourse to all our +glossaries, now so numerous, we have confined ourselves, except +perhaps in some few instances, in which the authorities are always +mentioned, to certain contemporary writers, such as the Editor's MS, +of which we shall speak more particularly hereafter, Chaucer, and +Wiclif; with whom we have associated Junius' Etymologicon Anglicanum. + +As the abbreviations of the Roll are here retained, in order to +establish and confirm the age of it, it has been thought proper to +adopt the types which our printer had projected for Domesday-Book, +with which we find that our characters very nearly coincide. + +The names of the dishes and sauces have occasioned the greatest +perplexity. These are not only many in number, but are often so +horrid and barbarous, to our ears at least, as to be inveloped in +several instances in almost impenetrable obscurity. Bishop Godwin +complains of this so long ago as 1616 [115]. The _Contents_ prefixed +will exhibit at once a most formidable list of these hideous names +and titles, so that there is no need to report them here. A few of +these terms the Editor humbly hopes he has happily enucleated, but +still, notwithstanding all his labour and pains, the argument is in +itself so abstruse at this distance of time, the helps so few, and +his abilities in this line of knowledge and science so slender and +confined, that he fears he has left the far greater part of the task +for the more sagacious reader to supply: indeed, he has not the least +doubt, but other gentlemen of curiosity in such matters (and this +publication is intended for them alone) will be so happy as to clear +up several difficulties, which appear now to him insuperable. It must +be confessed again, that the Editor may probably have often failed in +those very points, which he fancies and flatters himself to have +elucidated, but this he is willing to leave to the candour of the +public. + +Now in regard to the helps I mentioned; there is not much to be +learnt from the Great Inthronization-feast of archbishop Robert +Winchelsea, A. 1295, even if it were his; but I rather think it +belongs to archbishop William Warham, A. 1504 [116]. Some use, +however, has been made of it. + +Ralph Bourne was installed abbot of St. Augustine's, near Canterbury, +A. 1309; and William Thorne has inserted a list of provisions bought +for the feast, with their prices, in his Chronicle [117]. + +The Great Feast at the Inthronization of George Nevile archbishop of +York, 6 Edward IV. is printed by Mr. Hearne [118], and has been of +good service. + +Elizabeth, queen of king Henry VII. was crowned A. 1487, and the +messes at the dinner, in two courses, are registered in the late +edition of Leland's Collectenea, A. 1770 [119], and we have profited +thereby. + +The Lenten Inthronization-feast of archbishop William Warham, A. 1504 +[120], given us at large by Mr. Hearne [121], has been also consulted. + +There is a large catalogue of viands in Rabelais, lib. iv. cap. 59. +60. And the English translation of Mr. Ozell affording little +information, I had recourse to the French original, but not to much +more advantage. + +There is also a Royal Feast at the wedding of the earl of Devonshire, +in the Harleian Misc. No. 279, and it has not been neglected. + +Randle Holme, in his multifarious _Academy of Armory_, has an +alphabet of terms and dishes [122]; but though I have pressed him +into the service, he has not contributed much as to the more +difficult points. + +The Antiquarian Repertory, vol. II. p. 211, exhibits an +entertainment of the mayor of Rochester, A. 1460; but there is little +to be learned from thence. The present work was printed before No. 31 +of the Antiquarian Repertory, wherein some ancient recipes in Cookery +are published, came to the Editor's hand. + +I must not omit my acknowledgments to my learned friend the present +dean of Carlisle, to whom I stand indebted for his useful notes on +the Northumberland-Household Book, as also for the book itself. + +Our chief assistance, however, has been drawn from a MS belonging to +the Editor, denoted, when cited, by the signature _MS. Ed._ It is a +vellum miscellany in small quarto, and the part respecting this +subject consists of ninety-one English recipes (or _nyms_) in cookery. +These are disposed into two parts, and are intituled, 'Hic incipiunt +universa servicia tam de carnibus quam de pissibus.' [123] The second +part, relates to the dressing of fish, and other lenten fare, though +forms are also there intermixed which properly belong to flesh-days. +This leads me to observe, that both here, and in the Roll, messes are +sometimes accommodated, by making the necessary alterations, both to +flesh and fish-days. [124] Now, though the subjects of the MS are +various, yet the hand-writing is uniform; and at the end of one of +the tracts is added, 'Explicit massa Compoti, Anno Dñi M'lo CCC'mo +octogesimo primo ipso die Felicis et Audacti.' [125], i.e. 30 Aug. +1381, in the reign of Rich. II. The language and orthography accord +perfectly well with this date, and the collection is consequently +contemporary with our Roll, and was made chiefly, though not +altogether, for the use of great tables, as appears from the +_sturgeon_, and the great quantity of venison therein prescribed for. + +As this MS is so often referred to in the annotations, glossary, and + +even +in this preface, and is a compilation of the same date, on the +same subject, and in the same language, it has been thought +adviseable to print it, and subjoin it to the Roll; and the rather, +because it really furnishes a considerable enlargement on the +subject, and exhibits many forms unnoticed in the Roll. + +To conclude this tedious preliminary detail, though unquestionably a +most necessary part of his duty, the Editor can scarcely forbear +laughing at himself, when he reflects on his past labours, and recollects +those lines of the poet Martial; + + Turpe est difficiles habere nugas, + Et stultus labor est ineptiarum. II. 86. + +and that possibly mesdames _Carter_ and _Raffald_, with twenty others, +might have far better acquitted themselves in the administration of +this province, than he has done. He has this comfort and satisfaction, +however, that he has done his best; and that some considerable +names amongst the learned, Humelbergius, Torinus, Barthius, our +countryman Dr. Lister, Almeloveen, and others, have bestowed no less +pains in illustrating an author on the same subject, and scarcely of +more importance, the _Pseudo-Apicius_. + +[1] If, according to Petavius and Le Clerc, the world was created in + autumn, when the fruits of the earth were both plentiful and in the + highest perfection, the first man had little occasion for much + culinary knowledge; roasting or boiling the cruder productions, with + modes of preserving those which were better ripened, seem to be all + that was necessary for him in the way of _Cury_, And even after he + was displaced from Paradise, I conceive, as many others do, he was + not permitted the use of animal food [Gen. i. 29.]; but that this was + indulged to us, by an enlargement of our charter, after the Flood, + Gen. ix, 3. But, without wading any further in the argument here, the + reader is referred to Gen. ii. 8. seq. iii. 17, seq. 23. + + [Addenda: add 'vi. 22. where _Noah_ and the beasts are to live on the + same food.'] +[2] Genesis xviii. xxvii. Though their best repasts, from the + politeness of the times, were called by the simple names of _Bread_, + or a _Morsel of bread_, yet they were not unacquainted with modes of + dressing flesh, boiling, roasting, baking; nor with sauce, or + seasoning, as salt and oil, and perhaps some aromatic herbs. Calmet v. + Meats and Eating, and qu. of honey and cream, ibid. +[3] Athenæus, lib. xii. cap. 3. +[4] Athenæus, lib. xii. cap. 3. et Cafaubon. See also Lister ad + Apicium, præf. p. ix. Jungerm. ad Jul. Polluccm, lib. vi. c. 10. +[5] See below. 'Tamen uterque [Torinus et Humelbergius] hæc scripta + [i, e. Apicii] ad medicinam vendicarunt.' Lister, præf. p. iv. viii. + ix. +[6] Athenaæus, p. 519. 660. +[7] Priv. Life of the Romans, p. 171. Lister's Præs, p. iii, but Ter. + An, i. 1. Casaub. ad Jul. Capitolin. cap. 5. +[8] Casaub. ad Capitolin. l. c. +[9] Lister's Præs. p. ii. vi. xii. +[10] Fabric. Bibl. Lat. tom. II. p. 794. Hence Dr. Bentley ad Hor. ii. + ferm. 8. 29. stiles it _Pseudapicius_. Vide Listerum, p. iv. +[11] Cæsar de B. G. v. § 10. +[12] Strabo, lib. iv. p. 200. Pegge's Essay on Coins of Cunob, p. 95. +[13] Archæologia, iv. p. 61. Godwin, de Præsul. p. 596, seq. +[14] Malmsb. p. 9. Galfr. Mon. vi. 12. +[15] Lister. ad Apic. p. xi. where see more to the same purpose. +[16] Spelm. Life of Ælfred, p. 66. Drake, Eboracum. Append, p. civ. +[17] Speed's History. +[18] Mons. Mallet, cap. 12. +[19] Wilkins, Concil. I. p. 204. Drake, Ebor. p. 316. Append, p. civ. + cv. +[20] Menage, Orig. v. Gourmand. +[21] Lord Lyttelton, Hist. of H. II. vol. iii. p. 49. +[22] Harrison, Descript. of Britain, p. 165, 166. +[23] Stow, p. 102. 128. +[24] Lord Lyttelton observes, that the Normans were delicate in their + food, but without excess. Life of Hen. II. vol. III. p. 47. +[25] Dugd. Bar. I. p. 109. Henry II. served to his son. Lord + Lyttelton, IV. p. 298. +[26] Godwin de Præsul. p. 695, renders _Carver_ by _Dapiser_, but + this I cannot approve. See Thoroton. p. 23. 28. Dugd. Bar. I. p. 441. + 620. 109. Lib. Nig. p. 342. Kennet, Par. Ant. p. 119. And, to name no + more, Spelm. in voce. The _Carver_ was an officer inferior to the + _Dapiser_, or _Steward_, and even under his control. Vide Lel. + Collect. VI. p. 2. And yet I find Sir Walter Manny when young was + carver to Philippa queen of king Edward III. Barnes Hist. of E. III. + p. 111. The _Steward_ had the name of _Dapiser_, I apprehend, from + serving up the first dish. V. supra. +[27] Sim. Dunelm. col. 227. Hoveden, p. 469. Malms. de Pont. p. 286. +[28] Lib. Nig. Scaccarii, p. 347. +[29] Fleta, II. cap. 75. +[30] Du Fresne, v. Magister. +[31] Du Fresne, ibid. +[32] Du Fresne, v. Coquus. The curious may compare this List with Lib. + Nig. p. 347. +[33] In Somner, Ant. Cant. Append. p. 36. they are under the + _Magister Coquinæ_, whose office it was to purvey; and there again + the chief cooks are proveditors; different usages might prevail at + different times and places. But what is remarkable, the + _Coquinarius_, or Kitchener, which seems to answer to _Magister + Coquinæ_, is placed before the Cellarer in Tanner's Notitia, p. xxx. + but this may be accidental. +[34] Du Fresne, v. Coquus. +[35] Somner, Append. p. 36. +[36] Somner, Ant. Cant. Append. p. 36. +[37] Somner, p. 41. +[38] Somner, p. 36, 37, 39, sæpius. +[39] Somner, l. c. +[40] M. Paris, p4. 69. +[41] Dugd. Bar. I. p. 45. Stow, p. 184. M. Paris, p. 377. 517. M. + + Westm. p. 364. +[42] Lel. Collectan. VI. p. 7. seq. +[43] Ibid. p. 9. 13. +[44] Compare Leland, p. 3. with Godwin de Præsul. p. 695. and so + Junius in Etymol. v. Sewer. +[45] Leland, p. 8, 9. There are now _two yeomen of the mouth_ in the + king's household. +[46] That of George Neville, archbishop of York, 6 Edw. IV. and that + of William Warham, archbishop of Canterbury, A.D. 1504. These were + both of them inthronization feasts. Leland, Collectan. VI. p. 2 and + 16 of Appendix. They were wont _minuere sanguinem_ after these superb + entertainments, p. 32. +[47] Hor. II. Od. xiv. 28. where see Mons. Dacier. +[48] Sixty-two were employed by archbishop Neville. And the hire of + cooks at archbishop Warham's feast came to 23 l. 6 s. 8 d. +[49] Strype, Life of Cranmer, p. 451, or Lel. Coll. ut supra, p. 38. + Sumptuary laws in regard to eating were not unknown in ancient Rome. + Erasm. Colloq. p. 81. ed. Schrev. nor here formerly, see Lel. Coll. + VI. p. 36. for 5 Ed. II. +[50] I presume it may be the same Roll which Mr. Hearne mentions in + his Lib. Nig. Scaccarii, I. p. 346. See also three different letters + of his to the earl of Oxford, in the Brit. Mus. in the second of + which he stiles the Roll _a piece of antiquity, and a very great + rarity indeed_. Harl. MSS. No. 7523. +[51] See the Proem. +[52] This lord was grandson of Edward duke of Bucks, beheaded A. 1521, + whose son Henry was restored in blood; and this Edward, the grandson, + born about 1571, might be 14 or 15 years old when he presented the + Roll to the Queen. +[53] Mr. Topham's MS. has _socas_ among the fish; and see archbishop + Nevil's Feast, 6 E. IV. to be mentioned below. +[54] Of which see an account below. +[55] See Northumb. Book, p. 107, and Notes. +[56] As to carps, they were unknown in England t. R. II. Fulier, + Worth. in Sussex, p. 98. 113. Stow, Hist. 1038. +[57] The Italians still call the hop _cattiva erba_. There was a + petition against them t. H. VI. Fuller, Worth. p. 317, &c. Evelyn, + Sylva, p. 201. 469. ed. Hunter. +[58] Lister, Præf. ad Apicium, p. xi. +[59] So we have _lozengs of golde_. Lel. Collect. IV. p. 227. and a + wild boar's head _gylt_, p. 294. A peacock with _gylt neb_. VI. p. 6. + _Leche Lambart gylt_, ibid. +[60] No. 68. 20. 58. See my friend Dr. Percy on the Northumberland- + Book, p. 415. and MS Ed. 34. +[61] No. 47. 51. 84. + +[62] No. 93. 132. MS Ed. 37. +[63] Perhaps Turmerick. See ad loc. +[64] Ter. Andr. I. 1. where Donatus and Mad. Dacier explain it of + Cooking. Mr. Hearne, in describing our Roll, see above, p. xi, by an + unaccountable mistake, read _Fary_ instead of _Cury_, the plain + reading of the MS. +[65] Junii Etym. v. Diet. +[66] Reginaldus Phisicus. M. Paris, p. 410. 412. 573. 764. Et in Vit. + p. 94. 103. Chaucer's _Medicus_ is a doctor of phisick, p.4. V. Junii + Etym. voce Physician. For later times, v. J. Rossus, p. 93. +[67] That of Donatus is modest 'Culina medicinæ famulacrix est.' +[68] Lel. Collect. IV. p. 183. 'Diod. Siculus refert primos Ægypti + Reges victum quotidianum omnino sumpsisse ex medicorum præscripto.' + Lister ad Apic. p. ix. +[69] See also Lylie's Euphues, p. 282. Cavendish, Life of Wolsey, + p. 151, where we have _callis_, malè; Cole's and Lyttleton's Dict. and + Junii Etymolog. v. Collice. +[70] See however, No. 191, and Editor's MS II. 7. +[71] Vide the proeme. +[72] See above. +[73] Univ. Hist. XV. p. 352. 'Æsopus pater linguas avium humana + vocales lingua cænavit; filius margaritas.' Lister ad Apicium, p. vii. +[74] Jul. Capitolinus, c. 5. +[75] Athenæus, lib. xii. c. 7. Something of the same kind is related + of Heliogabalus, Lister Præf. ad Apic. p. vii. +[76] To omit the paps of a pregnant sow, Hor. I. Ep. xv. 40. where + see Mons. Dacier; Dr. Fuller relates, that the tongue of carps were + accounted by the ancient Roman palate-men most delicious meat. Worth. + in Sussex. See other instances of extravagant Roman luxury in + Lister's Præf. to Apicius, p. vii. +[77] See, however, No. 33, 34, 35, 146. + + [Addenda: add 'reflect on the Spanish _Olio_ or _Olla podrida_, and + the French fricassée.'] +[78] The king, in Shakespeare, Hen. VIII. act iv. sc. 2. and 3. calls + the gifts of the sponsors, _spoons_. These were usually gilt, and, + the figures of the apostles being in general carved on them, were + called _apostle spoons_. See Mr. Steevens's note in Ed. 1778, vol. + VII. p. 312, also Gent. Mag. 1768, p. 426. +[79] Lel. Collect. IV. p. 328. VI. p. 2. +[80] See Dr. Percy's curious notes on the Northumb. Book, p. 417. +[81] Ibid. VI. p. 5. 18. +[82] They were not very common at table among the Greeks. Casaub. ad + Athenæum, col. 278. but see Lel. Coll. VI. p. 7. +[83] Leland, Collectan. VI. p. 2. Archbishop Warham also had his + carver, ibid. p. 18. See also, IV. p. 236. 240. He was a great + officer. Northumb. Book, p. 445. +[84] Ames, Typ. Ant. p. 90. The terms may also be seen in Rand. Holme + III. p. 78. +[85] Dr. Percy, 1. c. +[86] Thicknesse, Travels, p., 260. +[87] Dr. Birch, Life of Henry prince of Wales, p. 457. seq. +[88] No. 91, 92. 160. +[89] Bishop Patrick on Genesis xviii. 8. +[90] Calmer, v. Butter. So Judges iv, 19. compared with v. 25. +[91] Ib. No. 13, 14, 15. +[92] Stow, Hist. p. 1038. +[93] Lel. Coll. VI. p. 30. and see Dr. Percy on Northumb. Book, p. + 414. +[94] Archæologia, I. p. 319. Ill, p. 53. +[95] Barrington's Observ. on Statutes, p. 209. 252. Edit. 3d. + Archæolog. I. p. 330. Fitz-Stephen, p. 33. Lel. Coll. VI. p. 14. + Northumb. Book, p. 6. and notes. +[96] No. 20. 64. 99. +[97] No. 99. +[98] Fun. Mon. p. 624 +[99] Dr. Lister, Præf. ad Apicium, p. xii. +[100] Calmet. Dict. v. Eating. +[101] Calmet. Dict. v. Meats. +[102] Barnes, Hist. of E. III. p. 111. +[103] No. 70, Editor's MS. 17. alibi. +[104] Moll, Geogr. II. p. 130. Harris, Coll. of Voyages, I. p. 874. + Ed. Campbell. +[105] No. 20. 148. +[106] Glossary to Chaucer. See the Northumb. Book, p. 415 and 19. + also Quincy's Dispens. and Brookes's Nat. Hist. of Vegetables. +[107] Lister, Præf. ad Apicium, p. xii. +[108] Plinius, Nat. Hist. XII. cap. 7. +[109] Bochart. III. col. 332. +[110] See our Gloss. voce Greynes. +[111] Lye, in Junii Etymolog. +[112] But see the next article. +[113] Doing, hewing, hacking, grinding, kerving, &c. are easily + understood. +[114] By combining the Index and Glossary together, we have had an + opportunity of elucidating some terms more at large than could + conveniently be done in the notes. We have also cast the Index to the + Roll, and that to the Editor's MS, into one alphabet; distinguishing, + however, the latter from the former. +[115] Godwin de Præsul. p. 684. +[116] In Dr. Drake's edition of archbishop Parker, p. lxiii. it is + given to archbishop Winchelsea: but see Mr. Battely's Append. to + _Cantuaria Sacra_, p. 27. or the Archæologia, I. p. 330. and Leland's + Collectanea, VI. p. 30. where it is again printed, and more at large, + and ascribed to Warham. +[117] Thorne, Chron. inter X Script. Col. 2010. or Lel. Collect. VI. + p. 34. Ed. 1770. +[118] Leland, Collect. VI. p. 2. See also Randle Holme, III. p. 77. + Bishop Godwin de Præsul. p. 695. Ed. Richardson; where there are some + considerable variations in the messes or services, and he and the + Roll in Leland will correct one another. +[119] Vol. IV. p. 226. +[120] See first paragraph before. +[121] Leland's Collect. VI. p. 16. +[122] Holme, Acad. of Armory, III. p. 81. +[123] It is _pissibus_ again in the title to the Second Part. +[124] No. 7. 84. here No. 17. 35. 97. +[125] In the common calendars of our missals and breviaries, the + latter saint is called _Adauctus_, but in the Kalend. Roman. of Joh. + Fronto, Paris. 1652, p. 126, he is written _Audactus_, as here; and + see Martyrolog. Bedæ, p. 414. + + + + +THE + +FORME OF CURY. + +... fome [1] of cury [2] was compiled of the chef Maister Cokes of +kyng Richard the Secunde kyng of .nglond [3] aftir the Conquest. the +which was acounted þe [4] best and ryallest vyand [5] of alle +csten .ynges [6] and it was compiled by assent and avysement of +Maisters and [7] phisik [8] and of philosophie þat dwellid in his +court. First it techiþ a man for to make commune potages and commune +meetis for howshold as þey shold be made craftly and holsomly. +Aftirward it techiþ for to make curious potages & meetes and +sotiltees [9] for alle maner of States bothe hye and lowe. And the +techyng of the forme of making of potages & of meetes bothe of flessh +and of fissh. buth [10] y sette here by noumbre and by ordre. sso þis +little table here sewyng [11] wole teche a man with oute taryyng: to +fynde what meete þat hym lust for to have. + + or [12] to make gronnden benes . . . . . I. + For to make drawen benes. . . . . . . . . II. + for to make grewel forced.. . . . . . . . III. + Caboches in potage. . . . . . . . . . . . IIII. + rapes in potage . . . . . . . . . . . . . V. + Eowtes of Flessh. . . . . . . . . . . . . VI. + hebolas . . . . . . . . . . . . . . . . . VII. + Gowrdes in potage . . . . . . . . . . . . VIII. + ryse of Flessh. . . . . . . . . . . . . . IX. + Funges. . . . . . . . . . . . . . . . . . X. + Bursen. . . . . . . . . . . . . . . . . . XI. + Corat . . . . . . . . . . . . . . . . . . XII. + noumbles. . . . . . . . . . . . . . . . . XIII. + Roobroth. . . . . . . . . . . . . . . . . XIIII. + Tredure . . . . . . . . . . . . . . . . . XV. + Mounchelet. . . . . . . . . . . . . . . . XVI. + Bukkenade . . . . . . . . . . . . . . . . XVII. + Connat. . . . . . . . . . . . . . . . . . XVIII. + drepee. . . . . . . . . . . . . . . . . . XIX. + Mawmenee. . . . . . . . . . . . . . . . . XX. + Egurdouce . . . . . . . . . . . . . . . . XXI. + Capouns in Conney . . . . . . . . . . . . XXII. + haares in talbotes. . . . . . . . . . . . XXIII. + Haares in papdele . . . . . . . . . . . . XXIIII. + connynges in Cynee. . . . . . . . . . . . XXV. + Connynges in gravey . . . . . . . . . . . XXVI. + Chykens in gravey . . . . . . . . . . . . XXVII. + filetes in galyntyne. . . . . . . . . . . XXVIII. + Pigges in sawse sawge . . . . . . . . . . XXIX. + sawse madame. . . . . . . . . . . . . . . XXX. + Gees in hoggepot. . . . . . . . . . . . . XXXI. + carnel of pork. . . . . . . . . . . . . . XXXII. + Chikens in Caudell. . . . . . . . . . . . XXXIII. + chikens in hocchee. . . . . . . . . . . . XXXIII. + For to boyle Fesauntes, Partyches + Capons and Curlewes . . . . . . . . . . . XXX. V. + blank manng . . . . . . . . . . . . . . . XXXVI. + Blank Dessorre. . . . . . . . . . . . . . XXXVII. + morree. . . . . . . . . . . . . . . . . . XXXVIII. + Charlet . . . . . . . . . . . . . . . . . XXXIX. + charlot y forced. . . . . . . . . . . . . XX.II. + Cawdel ferry. . . . . . . . . . . . . . . XX.II. I. + iusshell. . . . . . . . . . . . . . . . . XX.II. III.[13] + Iusshell enforced . . . . . . . . . . . . XX.II. IIII. + mortrews. . . . . . . . . . . . . . . . . XX.II. V. + Blank mortrews. . . . . . . . . . . . . . XX.II. VI. + brewet of almony. . . . . . . . . . . . . XX.II. VII. + Peions y stewed . . . . . . . . . . . . . XX.II. VIII. + loseyns . . . . . . . . . . . . . . . . . XX.II. IX. + Tartletes . . . . . . . . . . . . . . . . XX.II. X. + pynnonade . . . . . . . . . . . . . . . . XX.II. XI. + Rosee . . . . . . . . . . . . . . . . . . XX.II. XII. + cormarye. . . . . . . . . . . . . . . . . XX.II. XIII. + New noumbles of Deer. . . . . . . . . . . XX.II. XIIII. + nota. . . . . . . . . . . . . . . . . . . XX.II. XV. + Nota. . . . . . . . . . . . . . . . . . . XX.II. XVI. + ipynee. . . . . . . . . . . . . . . . . . XX.II. XVII. + Chyryse . . . . . . . . . . . . . . . . . XX.II. XVIII. + payn Foundewe . . . . . . . . . . . . . . XX.II. XIX. + Crotoun . . . . . . . . . . . . . . . . . XX.III. + vyne grace. . . . . . . . . . . . . . . . XX.III. I. + Fonnell . . . . . . . . . . . . . . . . . XX.III. II. + douce ame . . . . . . . . . . . . . . . . XX.III. III. + Connynges in Cirypp . . . . . . . . . . . XX.III. IIII. + leche lumbard . . . . . . . . . . . . . . XX.III. V. + Connynges in clere broth. . . . . . . . . XX.III. VI. + payn Ragoun . . . . . . . . . . . . . . . XX.III. VII. + Lete lardes . . . . . . . . . . . . . . . XX.III. VIII. + furmente with porpeys . . . . . . . . . . XX.III. IX. + Perrey of Pesoun. . . . . . . . . . . . . XX.III. X. + pesoun of Almayn. . . . . . . . . . . . . XX.III. XI. + Chiches . . . . . . . . . . . . . . . . . XX.III. XII. + frenche owtes . . . . . . . . . . . . . . XX.III. XIII. + Makke . . . . . . . . . . . . . . . . . . XX.III. XIIII. + Aquapates . . . . . . . . . . . . . . . . XX.III. XV. + Salat . . . . . . . . . . . . . . . . . . XX.III. XVI. + fenkel in soppes. . . . . . . . . . . . . XX.III. XVII. + Clat. . . . . . . . . . . . . . . . . . . XX.III. XVIII. + appulmoy. . . . . . . . . . . . . . . . . XX.III. XIX. + Slete soppes. . . . . . . . . . . . . . . XX.IIII. + Letelorye . . . . . . . . . . . . . . . . XX.IIII. I. + Sowpes Dorry. . . . . . . . . . . . . . . XX.IIII. II. + Rapey . . . . . . . . . . . . . . . . . . XX.IIII. III. + Sause Sarzyne . . . . . . . . . . . . . . XX.IIII. IIII. + creme of almanndes. . . . . . . . . . . . XX.IIII. V. + Grewel of almandes. . . . . . . . . . . . XX.IIII. VI. + cawdel of almandes mylk . . . . . . . . . XX.IIII. VII. + Iowtes of almannd mylk. . . . . . . . . . XX.IIII. VIII. + Fygey . . . . . . . . . . . . . . . . . . XX.IIII. IX. + Pochee. . . . . . . . . . . . . . . . . . XX.IIII. X. + brewet of ayrenn. . . . . . . . . . . . . XX.IIII. XI. + Macrows . . . . . . . . . . . . . . . . . XX.IIII. XII. + Tostee. . . . . . . . . . . . . . . . . . XX.IIII. XIII. + Gyndawdry . . . . . . . . . . . . . . . . XX.IIII. XIIII. + Erbowle . . . . . . . . . . . . . . . . . XX.IIII. XV. + Resmolle. . . . . . . . . . . . . . . . . XX.IIII. XVI. + vyannde Cipre . . . . . . . . . . . . . . XX.IIII. XVII. + Vyannde Cipre of Samon. . . . . . . . . . XX.IIII. XVIII. + vyannde Ryal. . . . . . . . . . . . . . . XX.IIII. IX. + Compost . . . . . . . . . . . . . . . . . C. + gelee of Fyssh. . . . . . . . . . . . . . C. I. + Gelee of flessh . . . . . . . . . . . . . C. II. + Chysanne. . . . . . . . . . . . . . . . . C. III. + congur in sawce . . . . . . . . . . . . . C. IIII. + Rygh in sawce . . . . . . . . . . . . . . C. V. + makerel in sawce. . . . . . . . . . . . . C. VI. + Pykes in brasey . . . . . . . . . . . . . C. VII. + porpeys in broth. . . . . . . . . . . . . C. VIII. + Ballok broth. . . . . . . . . . . . . . . C. IX. + eles in brewet. . . . . . . . . . . . . . C. X + Cawdel of Samoun. . . . . . . . . . . . . C. XI. + plays in Cynee. . . . . . . . . . . . . . C. XII. + For to make Flaumpeyns. . . . . . . . . . C. XIII. + for to make noumbles in lent. . . . . . . C. XIIII. + For to make Chawdoun for lent . . . . . . C. XV. + furmente with porpays . . . . . . . . . . C. XVI. + Fylettes in galyntyne . . . . . . . . . . C. XVII. + veel in buknade . . . . . . . . . . . . . C. XVIII. + Sooles in Cyney . . . . . . . . . . . . . C. IX. + tenches in Cyney. . . . . . . . . . . . . XX.VI. + Oysters in gravey . . . . . . . . . . . . XX.VI. I + muskels in brewet . . . . . . . . . . . . XX.VI. II + Oysters in Cyney. . . . . . . . . . . . . XX.VI. III. + cawdel of muskels . . . . . . . . . . . . XX.VI. IIII. + Mortrews of Fyssh . . . . . . . . . . . . XX.VI. V + laumpreys in galyntyne. . . . . . . . . . XX.VI. VI. + Laumprouns in galyntyne . . . . . . . . . XX.VI. VII. + losyns in Fysshe day. . . . . . . . . . . XX.VI. VIII. + Sowpes in galyntyne . . . . . . . . . . . XX.VI. IX. + sobre sawse . . . . . . . . . . . . . . . XX.VI. X. + Colde Brewet. . . . . . . . . . . . . . . XX.VI. XI. + peeres in confyt. . . . . . . . . . . . . XX.VI. XII. + Egur douce of Fyssh . . . . . . . . . . . XX.VI. XIII. + Cold Brewet . . . . . . . . . . . . . . . XX.VI. XIIII. + Pevorat for Veel and Venysoun . . . . . . XX.VI. XV. + sawce blaunche for Capouns y sode . . . . XX.VI. XVI. + Sawce Noyre for Capons y rosted . . . . . XX.VI. XVII. + Galentyne . . . . . . . . . . . . . . . . XX.VI. XVIII. + Gyngeuer. . . . . . . . . . . . . . . . . XX.VI. XIX. + verde sawse . . . . . . . . . . . . . . . XX.VII. + Sawce Noyre for mallard . . . . . . . . . XX.VII. I. + cawdel for Gees . . . . . . . . . . . . . XX.VII. II. + Chawdon for Swannes . . . . . . . . . . . XX.VII. III. + sawce Camelyne. . . . . . . . . . . . . . XX.VII. IIII. + Lumbard Mustard . . . . . . . . . . . . . XX.VII. V. + Nota. . . . . . . . . . . . . . . . . . . XX.VII. VI. + Nota. . . . . . . . . . . . . . . . . . . XX.VII. VII. + frytour blaunched . . . . . . . . . . . . XX.VII. VIII. + Frytour of pasturnakes. . . . . . . . . . XX.VII. IX. + + + frytour of mylke. . . . . . . . . . . . . XX.VII. X. + frytour of Erbes. . . . . . . . . . . . . XX.VII. XI. + Raisiowls . . . . . . . . . . . . . . . . XX.VII. XII. + Whyte milates . . . . . . . . . . . . . . XX.VII. XIII. + crustardes of flessh. . . . . . . . . . . XX.VII. XIIII. + Mylates of Pork . . . . . . . . . . . . . XX.VII. XV. + crustardes of Fyssh . . . . . . . . . . . XX.VII. XVI. + Crustardes of erbis on fyssh day. . . . . XX.VII. XVII. + lesshes fryed in lentoun. . . . . . . . . XX.VII. XVIII. + Wastels y farced. . . . . . . . . . . . . XX.VII. XIX. + sawge y farced. . . . . . . . . . . . . . XX.VIII. + Sawgeat . . . . . . . . . . . . . . . . . XX.VIII. I. + cryspes . . . . . . . . . . . . . . . . . XX.VIII. II. + Cryspels. . . . . . . . . . . . . . . . . XX.VIII. III. + Tartee. . . . . . . . . . . . . . . . . . XX.VIII. IIII. + Tart in Ymbre day . . . . . . . . . . . . XX.VIII. V. + tart de Bry . . . . . . . . . . . . . . . XX.VIII. VI. + Tart de Brymlent. . . . . . . . . . . . . XX.VIII. VII. + tartes of Flessh. . . . . . . . . . . . . XX.VIII. VIII. + Tartletes . . . . . . . . . . . . . . . . XX.VIII. IX. + tartes of Fyssh . . . . . . . . . . . . . XX.VIII. X. + Sambocade . . . . . . . . . . . . . . . . XX.VIII. XI. + Erbolat . . . . . . . . . . . . . . . . . XX.VIII. XII. + Nysebek . . . . . . . . . . . . . . . . . XX.VIII. XIII. + for to make Pom Dorryes. & oþer þynges. . XX.VIII. XIIII. + Cotagres. . . . . . . . . . . . . . . . . XX.VIII. XV. + hart rows . . . . . . . . . . . . . . . . XX.VIII. XVI. + Potews. . . . . . . . . . . . . . . . . . XX.VIII. XVII. + Sachus. . . . . . . . . . . . . . . . . . XX.VIII. XVIII. + Bursews . . . . . . . . . . . . . . . . . XX.VIII. XIX. + spynoches y fryed . . . . . . . . . . . . XX.IX. + Benes y fryed . . . . . . . . . . . . . . XX.IX. I. + russhewses of Fruyt . . . . . . . . . . . XX.IX. II. + Daryols . . . . . . . . . . . . . . . . . XX.IX. III. + Flaumpens . . . . . . . . . . . . . . . . XX.IX. IIII. + Chewetes on flessh day. . . . . . . . . . XX.IX. V. + chewetes on fyssh day . . . . . . . . . . XX.IX. VI. + Hastletes . . . . . . . . . . . . . . . . XX.XI. VII. + comadore. . . . . . . . . . . . . . . . . XX.IX. VIII. + Chastletes. . . . . . . . . . . . . . . . XX.IX. IX. + for to make twey pecys of Flesshe + to fasten to gydre. . . . . . . . . . . . XX.IX. X. + pur fait y pocras . . . . . . . . . . . . XX.IX. XI. + For to make blank maunnger. . . . . . . . XX.IX. XII. + for to make Blank Desire. . . . . . . . . XX.IX. XIII. + For to make mawmoune. . . . . . . . . . . XX.IX. XIIII. + the pety peruaunt . . . . . . . . . . . . XX.IX. XV. + And the pete puant. . . . . . . . . . . . XX.IX. XVI. + + +XPLICIT TABULA. + +[1] This is a kind of Preamble to the Roll. A space is left for the + initial word, intended to be afterwards written in red ink, and + presumed to be Ðis. _Fome_, the _lineola_ over it being either + casually omitted, or since obliterated, means _form_, written Foume + below, and in No. 195. +[2] Cury. Cookery. We have adopted it in the Title. V. Preface. +[3] ynglond. _E_ was intended to be prefixed in red ink. Vide Note [1] + and [6]. +[4] þ. This Saxon letter with the power of _th_, is used almost + perpetually in our Roll and the Editor's Ms. Every one may not have + adverted to it; but this character is the ground of our present + abbreviations y'e the, y't that, y's this, &c. the y in these cases + being evidently only an altered and more modern way of writing þ. +[5] vyaund. This word is to be understood in the concrete, _quasi_ + vyander, a curious epicure, an _Apicius_. V. Preface. +[6] csten ynges. Christian kings. _K_ being to be inserted afterwards + (v. note [1] and [3]) in red ink. Chaucer, v. christen. +[7] and. Read _of_. +[8] Phisik. V. Preface. +[9] Sotiltees. Devices in paste, wax, and confectionary ware; + reviving now, in some measure, in our grander deserts. V. Index. +[10] buth. _Be_, or _are_. V. Index. +[11] sewing. Following; from the French. Hence our _ensue_ written + formerly _ensew_. Skelton, p. 144; and _ensiew_, Ames Typ. Ant. p. 9. +[12] F is omitted for the reason given in note 1. +[13] No. XX.II. II. is omitted. + + + + +FOR TO MAKE GRONDEN BENES [1]. I. + +Take benes and dry hem in a nost [2] or in an Ovene and hulle hem +wele and wyndewe [3] out þe hulk and wayshe hem clene an do hem to +seeþ in gode broth [4] an ete hem with Bacon. + +[1] Gronden Benes. Beans ground (y ground, as No. 27. 53. 105.) + stript of their hulls. This was a dish of the poorer householder, as + also is 4 and 5, and some others. +[2] a nost. An ost, or kiln. Vide Gloss. _voce_ Ost. +[3] wyndewe. Winnow. +[4] gode broth. Prepared beforehand. + + +FOR TO MAKE DRAWEN BENES. II. + +Take benes and seeþ hem and grynde hem in a morter [1] and drawe hem +up [2] with gode broth an do Oynouns in the broth grete mynced [3] an +do þerto and colour it with Safroun and serve it forth. + +[1] morter. Mortar. +[2] Footnote f: drawen hem up. Mix them. +[3] Footnote g: grete mynced. Grossly, not too small. + + +FOR TO MAKE GREWEL FORCED [1]. III. + +Take grewel and do to the fyre with gode flessh and seeþ it wel. take +the lire [2] of Pork and grynd it smal [3] and drawe the grewel +thurgh a Straynour [4] and colour it wiþ Safroun and serue [5] forth. + +[1] forced, farced, enriched with flesh. Vide Gloss. +[2] lire. Flesh. +[3] grynd it smal. Bruise or beat in a mortar. +[4] stryno'. Strainer. +[5] serue. Serve. Vide Gloss. + + +CABOCHES [1] IN POTAGE. IIII. + + +Take Caboches and quarter hem and seeth hem in gode broth with +Oynouns y mynced and the whyte of Lekes y slyt and corue smale [2] +and do þer to safroun an salt and force it with powdour douce [3]. + +[1] Caboches. Probably cabbages. +[2] corue smale. Cut small. V. _i corue_ in Gloss. +[3] powdour douce. Sweet aromatic powder. V. Pref. + + +RAPES [1] IN POTAGE. V. + +Take rapus and make hem clene and waissh hem clene. quare hem [2]. +parboile hem. take hem up. cast hem in a gode broth and seeþ hem. +mynce Oynouns and cast þerto Safroun and salt and messe it forth +with powdour douce. the wise [3] make of Pasturnakes [4] and +skyrwates. [5] + + +[1] Rapes, or rapus. Turneps. +[2] quare hem. Cut them in _squares_, or small pieces. V. Gloss. +[3] in the wise, _i.e._ in the same manner. _Self_ or _same_, seems + to be casually omitted. Vide No. 11 and 122. +[4] Pasturnakes, for parsnips or carrots. V. Gloss. +[5] skyrwates, for skirrits or skirwicks. + + +EOWTES [1] OF FLESSH. VI. + +Take Borage, cool [2]. langdebef [3]. persel [4]. betes. orage [5]. +auance [6]. violet [7]. saueray [8]. and fenkel [9]. and whane þey +buth sode; presse hem wel smale. cast hem in gode broth an seeþ hem. +and serue hem forth. + +[1] Eowtes. _Lowtes_, No. 88, where, in the process, it is _Rowtes_. + Quære the meaning, as Roots does not apply to the matter of the + Recipe. In No. 73 it is written _owtes_. +[2] Cole, or colewort. +[3] Langdebef. Bugloss, buglossum sylvestre. These names all arise + from a similitude to an ox's tongue. V. Ms. Ed. No. 43. +[4] Persel. Parsley. +[5] orage. Orach, _Atriplex_. Miller, Gard. Dict. +[6] auance. Fortè Avens. V. Avens, in Gloss. +[7] The leaves probably, and not the flower. +[8] Savory. +[9] Fenkel. Fennil. + + +HEBOLACE [1]. VII. + + +Take Oynouns and erbes and hewe hem small and do þes to gode broth. +and aray [2] it as þou didest caboches. If þey be in fyssh day. make +[3] on the same maner [4] with water and oyle. and if it be not in +Lent alye [5] it with zolkes of Eyren [6]. and dresse it forth and +cast þer to powdour douce. + +[1] Hebolace. Contents, Hebolas; for _Herbolas_, from the herbs used; + or, if the first letter be omitted (see the Contents), _Chebolas_, + from the Chibols employed. +[2] aray. Dress, set it out. +[3] make. Dress. Vide Gloss. +[4] maner. manner. +[5] alye. Mix. V. Gloss. +[6] Eyren. Eggs. V. Gloss. + + +GOURDES IN POTAGE. VIII. + +Take young Gowrdes pare hem and kerue [1] hem on pecys. cast hem in +gode broth, and do þer to a gode pertye [2] of Oynouns mynced. take +Pork soden. grynd it and alye it þer with and wiþ zolkes of ayrenn. +do þer to safroun and salt, and messe it forth with powdour douce. + +[1] kerve. Cut. +[2] partye. Party, i.e. quantity. + + +RYSE [1] OF FLESH. IX. + +Take Ryse and waishe hem clene. and do hem in erthen pot with gode + +broth and lat hem seeþ wel. afterward take Almaund mylke [2] and do +þer to. and colour it wiþ safroun an salt, an messe forth. + +[1] Ryse. Rice. V. Gloss. +[2] Almand mylke. V. Gloss. + + +FUNGES [1]. X. + +Take Funges and pare hem clere and dyce hem [2]. take leke and shred +hym small and do hym to seeþ in gode broth. colour it with safron and +do þer inne powdour fort [3]. + +[1] Funges. Mushrooms. +[2] dyce hem. Cut them in squares. Vide _quare_ in Gloss. +[3] Powdour fort. Vide Preface. + + +BURSEN [1]. XI. + +Take the whyte of Lekes. slype hem and shrede hem small. take +Noumbles [2] of swyne and boyle hem in broth and wyne. take hym up +and dresse hem and do the Leke in the broth. seeþ and do the Noumbles +þer to make a Lyour [3] of brode blode and vynegre and do þer to +Powdour fort seeþ Oynouns mynce hem and do þer to. the self wise make +of Pigges. + +[1] Bursen. Qu. the etymon. +[2] Noumbles. Entrails. V. Gloss. +[3] Lyo', Lyour. A mixture. Vide _alye_ in Gloss. + + +CORAT [1]. XII. + +Take the Noumbles of Calf. Swyne. or of Shepe. parboile hem and +skerne hem to dyce [2] cast hem in gode broth and do þer to erbes. +grynde chyballes [3]. smale y hewe. seeþ it tendre and lye it with +zolkes of eyrenn. do þer to verious [4] safroun powdour douce and +salt, and serue it forth. + +[1] Corat. Qu. +[2] kerve hem to dyce. V. _quare_ in Gloss. +[3] Chyballes. Chibols, young onions. V. Gloss. +[4] verious. Verjuice. + + +NOUMBLES. XIII. + +Take noumbles of Deer oþer [1] of oþer beest parboile hem kerf hem to +dyce. take the self broth or better. take brede and grynde with the +broth. and temper it [2] up with a gode quantite of vyneger and wyne. +take the oynouns and parboyle hem. and mynce hem smale and do þer to. +colour it with blode and do þer to powdour fort and salt and boyle it +wele and serue it fort [3]. + +[1] oþer. Other, i.e. or. +[2] temper it. Temper it, i. e. mix it. +[3] fort. Miswritten for _forth_. So again No. 31. 127. + + +ROO [1] BROTH. XIIII. + +Take the lire of the Deer oþer of the Roo parboile it on smale peces. +seeþ it wel half in water and half in wyne. take brede and bray it +wiþ the self broth and drawe blode þer to and lat it seeth to gedre +with powdour fort of gynger oþer of canell [2]. and macys [3]. with a +grete porcioun of vineger with Raysouns of Coraunte [4]. + +[1] Roo. Roe. The Recipe in Ms. Ed. No. 53. is very different. +[2] Canell. Cinnamon. +[3] macys. Mace. V. Preface and Gloss. +[4] Raysouns of Coraunte. Currants. V. Gloss. + + +TREDURE [1]. XV. + +Take Brede and grate it. make a lyre [2] of rawe ayrenn and do þerto +Safroun and powdour douce. and lye it up [3] with gode broth. and +make it as a Cawdel. and do þerto a lytel verious. + +[1] Tredure. A Cawdle; but quære the etymon. The French _tres dure_ + does not seem to answer. +[2] lyre. Mixture. +[3] lye it up. Mix it. + + +MONCHELET [1]. XVI. + +Take Veel oþer Moton and smite it to gobettes seeþ it in gode broth. +cast þerto erbes yhewe [2] gode wyne. and a quantite of Oynouns +mynced. Powdour fort and Safroun. and alye it with ayren and verious. +but lat not seeþ after. + +[1] Monchelet. _Mounchelet_, Contents. +[2] y hewe. Shred. + + +BUKKENADE [1]. XVII. + +Take Hennes [2] oþer Conynges [3] oþer Veel oþer oþer Flessh an hewe +hem to gobettes waische it and hit well [4]. grynde Almandes +unblaunched. and drawe hem up with þe broth cast þer inne raysons of +Corance. sugur. Powdour gyngur erbes ystewed in grees [5]. Oynouns +and Salt. If it is to to [6] thynne. alye it up with flour of ryse +oþer with oþer thyng and colour it with Safroun. + +[1] Bukkenade. Vide No. 118. qu. +[2] Hennes; including, I suppose, chicken and pullets. +[3] Conynges. Coneys, Rabbits. +[4] hit well. This makes no sense, unless _hit_ signifies smite or + beat. +[5] Grees. Fat, lard, _grece_. No. 19. +[6] to to. So again, No. 124. To is _too_, v. Gloss. And _too_ is + found doubled in this manner in _Mirrour for Magistrates_, p. 277. + 371, and other authors. + + +CONNATES [1]. XVIII. + +Take Connes and pare hem. pyke out the best and do hem in a pot of +erthe. do þerto whyte grece þat he stewe þer inne. and lye hem up +with hony clarified and with rawe zolkes [2] and with a lytell +almaund mylke and do þerinne powdour fort and Safron. and loke þat it +be yleesshed [3], + +[1] Connat seems to be a kind of marmalade of connes, or quinces, + from Fr. _Coing_. Chaucer, v. Coines. Written quinces No. 30. +[2] Yolkes, i. e. of Eggs. +[3] yleesshed. V. Gloss. + + +DREPEE [1]. XIX. + +Take blanched Almandes grynde hem and temper hem up with gode broth +take Oynouns a grete quantite parboyle hem and frye hem and do þerto. +take smale bryddes [2] parboyle hem and do þerto Pellydore [3] and +salt. and a lytel grece. + +[1] Drepee. Qu. +[2] bryddes. Birds. _Per metathesin; v. R. in Indice_. +[3] Pellydore. Perhaps _pellitory_. _Peletour_, 104. + + +Mawmenee [1]. XX. + +Take a pottel of wyne greke. and ii. pounde of sugur take and +clarifye the sugur with a qantite of wyne an drawe it thurgh a +straynour in to a pot of erthe take flour of Canell [2]. and medle [3] +with sum of the wyne an cast to gydre. take pynes [4] with Dates and +frye hem a litell in grece oþer in oyle and cast hem to gydre. take +clowes [5] an flour of canel hool [6] and cast þerto. take powdour +gyngur. canel. clower, colour it with saundres a lytel yf hit be nede +cast salt þerto. and lat it seeþ; warly [7] with a slowe fyre and not +to thyk [8], take brawn [9] of Capouns yteysed [10]. oþer of +Fesauntes teysed small and cast þerto. + +[1] Vide No. 194, where it is called _Mawmenny_. +[2] Flour of Canell. Powder of Cinamon. +[3] medle. Mix. +[4] pynes. A nut, or fruit. Vide Gloss. +[5] clowes. Cloves. +[6] hool. Whole. How can it be the flour, or powder, if whole? Quære, + _flower_ of cand for _mace_. +[7] warly. Warily, gently. +[8] not to thyk. So as to be too thick; or perhaps, _not to thicken_. +[9] brawn. Fleshy part. Few Capons are cut now except about Darking + in Surry; they have been excluded by the turkey, a more magnificent, + but perhaps not a better fowl. + +[10] yteysed, or _teysed_, as afterwards. Pulled in pieces by the + fingers, called _teezing_ No. 36. This is done now with flesh of + turkeys, and thought better than mincing. Vide Junius, voce _Tease_. + + +EGURDOUCE [1]. XXI. + +Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in +white grece. take raysouns of Coraunce and fry hem take oynouns +parboile hem and hewe hem small and fry hem. take rede wyne suger +with powdour of peper. of gynger of canel. salt. and cast þerto. and +lat it seeþ with a gode quantite of white grece an serue it forth. + +[1] Egurdouce. The term expresses _piccante dolce_, a mixture of sour + and sweet; but there is nothing of the former in the composition. + Vide Gloss. + + +CAPOUNS IN COUNCYS [1]. XXII. + +Take Capons and rost hem right hoot þat þey be not half y nouhz and +hewe hem to gobettes and cast hem in a pot, do þerto clene broth, +seeþ hem þat þey be tendre. take brede and þe self broth and drawe it +up yferer [2], take strong Powdour and Safroun and Salt and cast þer +to. take ayrenn and seeþ hem harde. take out the zolkes and hewe the +whyte þerinne, take the Pot fro þe fyre and cast the whyte þerinne. +messe the disshes þerwith and lay the zolkes hool and flour it with +clowes. + +[1] Concys seems to be a kind of known sauce. V. Gloss. +[2] yfere. Together. + + +HARES [1] IN TALBOTES [2]. XXIII. + +Take Hares and hewe hem to gobettes and seeþ hem with þe blode +unwaisshed in broth. and whan þey buth y nowh: cast hem in colde +water. pyke and waisshe hem clene. cole [3] the broth and drawe it +thurgh a straynour. take oþer blode and cast in boylyng water seeþ it +and drawe it thurgh a straynour. take Almaundes unblaunched. waisshe +hem and grynde hem and temper it up with the self broth. cast al in a +pot. tak oynouns and parboile hem smyte hem small and cast hem in to +þis Pot. cast þerinne Powdour fort. vynegur an salt. + +[1] Haares, Contents. So again, No. 24. +[2] Talbotes. Ms. Ed. No. 9, _Talbotays_. +[3] Cole. Cool. + + +HARES IN PAPDELE [1]. XXIIII. + +Take Hares parboile hem in gode broth. cole the broth and waisshe the +fleyssh. cast azeyn [2] to gydre. take obleys [3] oþer wafrouns [4] +in stede of lozeyns [5]. and cowche [6] in dysshes. take powdour +douce and lay on salt the broth and lay onoward [7] an messe forth. + +[1] Papdele. Qu. +[2] azeyn. Again. +[3] obleys, called _oblatæ_; for which see Hearne ad Lib. Nig. I. p. + 344. A kind of Wafer, otherwise called _Nebulæ_; and is the French + _oublie, oble_. Leland, Collect. IV. p. 190. 327. +[4] wafrouns. Wafers. +[5] loseyns. Vide Gloss. +[6] cowche. Lay. +[7] onoward. Upon it. + + +CONNYNGES IN CYNEE [1]. XXV. + +Take Connynges and smyte hem on peces. and seeþ hem in gode broth, +mynce Oynouns and seeþ hem in grece and in gode broth do þerto. drawe +a lyre of brede. blode. vynegur and broth do þerto with powdour fort. + +[1] Cynee. Vide Gloss. + + +CONNYNGES IN GRAUEY. XXVI. + +Take Connynges smyte hem to pecys. parboile hem and drawe hem with a +gode broth with almandes blanched and brayed. do þerinne sugur and +powdour gynger and boyle it and the flessh þerwith. flour it with +sugur and with powdour gynger an serue forth. + + +CHYKENS IN GRAVEY. XXVII. + +Take Chykens and serue hem the same manere and serue forth. + + +FYLETTES [1] OF GALYNTYNE [2]. XXVIII. + +Take fylettes of Pork and rost hem half ynowh smyte hem on pecys. +drawe a lyour of brede and blode. and broth and Vineger. and do +þerinne. seeþ it wele. and do þerinne powdour an salt an messe it +forth. + + +[1] Fylettes. Fillets. +[2] of Galyntyne. In Galyntyne. Contents, _rectlus_. As for + _Galentine_, see the Gloss. + + +PYGGES IN SAWSE SAWGE [1]. XXIX. + +Take Pigges yskaldid and quarter hem and seeþ hem in water and salt, +take hem and lat hem kele [2]. take persel sawge. and grynde it with +brede and zolkes of ayrenn harde ysode. temper it up with vyneger sum +what thyk. and, lay the Pygges in a vessell. and the sewe onoward and +serue it forth. + +[1] Sawge. Sage. As several of them are to be used, these pigs must + have been small. +[2] kele. Cool. + + +SAWSE MADAME. XXX. + +Take sawge. persel. ysope. and saueray. quinces. and peeres [1], +garlek and Grapes. and fylle the gees þerwith. and sowe the hole þat +no grece come out. and roost hem wel. and kepe the grece þat fallith +þerof. take galytyne and grece and do in a possynet, whan the gees +buth rosted ynowh; take an smyte hem on pecys. and þat tat [2] is +withinne and do it in a possynet and put þerinne wyne if it be to +thyk. do þerto powdour of galyngale. powdour douce and salt and boyle +the sawse and dresse þe Gees in disshes and lay þe sowe onoward. + +[1] Peares. Pears. +[2] that tat, i.e. that that. Vide Gloss. + + +GEES IN HOGGEPOT [1]. XXXI. + +Take Gees and smyte hem on pecys. cast hem in a Pot do þerto half +wyne and half water. and do þerto a gode quantite of Oynouns and +erbest. Set it ouere the fyre and couere [2] it fast. make a layour +of brede and blode an lay it þerwith. do þerto powdour fort and serue +it fort. + +[1] Hoggepot. Hodge-podge. _Ochepot_. Ms. Ed. No. 22. French, + _Hochepot_. Cotgrave. See Junii Enym. v. _Hotch-potch_. +[2] couere. Cover. + + +CARNEL [1] OF PORK. XXXII. + +Take the brawnn of Swyne. parboile it and grynde it smale and alay it +up with zolkes of ayren. set it ouere [2] the fyre with white Grece +and lat it not seeþ to fast. do þerinne Safroun an powdour fort and +messe it forth. and cast þerinne powdour douce, and serue it forth. + +[1] Carnel, perhaps _Charnel_, from Fr. _Chaire_. +[2] ouere. Over. So again, No. 33. + + +CHYKENNS [1] IN CAWDEL. XXXIII. + +Take Chikenns and boile hem in gode broth and ramme [2] hem up. þenne +take zolkes of ayrenn an þe broth and alye it togedre. do þerto +powdour of gynger and sugur ynowh safroun and salt. and set it ouere +the fyre withoute boyllyng. and serue the Chykenns hole [3] oþer +ybroke and lay þe sowe onoward. + +[1] Chikens. Contents. So again in the next Recipe. +[2] ramme. Qu. press them close together. +[3] hole. Whole. + + +CHYKENS IN HOCCHEE [1]. XXXIIII. + +Take Chykenns and scald hem. take parsel and sawge withoute eny oþere +erbes. take garlec an grapes and stoppe the Chikenns ful and seeþ hem +in gode broth. so þat þey may esely be boyled þerinne. messe hem an +cast þerto powdour dowce. + +[1] Hochee. This does not at all answer to the French _Hachis_, or + our _Hash_; therefore qu. + +FOR TO BOILE FESAUNTES. PARTRUCHES. CAPONS AND CURLEWES. XXXV. + +Take gode broth and do þerto the Fowle. and do þerto hool peper and +flour of canel a gode quantite and lat hem seeþ þwith. and messe it +forth. and þer cast þeron Podour dowce. + + +BLANK MAUNGER [1]. XXXVI. + +Take Capouns and seeþ hem, þenne take hem up. take Almandes blaunched. +grynd hem and alay hem up with the same broth. cast the mylk in a pot. +waisshe rys and do þerto and lat it seeþ. þanne take brawn of Capouns +teere it small and do þerto. take white grece sugur and salt and cast +þerinne. lat it seeþ. þenne messe it forth and florissh it with aneys +in confyt rede oþer whyt. and with Almaundes fryed in oyle. and serue +it forth. + +[1] Blank Maunger. Very different from ours. Vide Gloss. + + +BLANK DESSORRE [1]. XXXVII. + +Take Almandes blaunched, grynde hem and temper hem up with whyte wyne, +on fleissh day with broth. and cast þerinne flour of Rys. oþer +amydoun [2], and lye it þerwith. take brawn of Capouns yground. take +sugur and salt and cast þerto and florissh it with aneys whyte. take +a vessel yholes [3] and put in safroun. and serue it forth. + +[1] Blank Dessorre. V. Gloss. +[2] Amydoun. "Fine wheat flour steeped in water, strained and let + stand to settle, then drained and dried in the sun; used for bread or + in broths." Cotgrave. Used in No. 68 for colouring white. +[3] yholes. Quære. + + +MORREE [1]. XXXVIII. + +Take Almandes blaunched, waisshe hem. grynde hem. and temper hem up +with rede wyne, and alye hem with flour of Rys. do þerto Pynes yfryed. +and colour it with saundres. do þerto powdour fort and powdour douce + +and salt, messe it forth and flour it [2] with aneys confyt whyte. + +[1] Morree. Ms. Ed. 37. _murrey_. Ibid. II. 26. _morrey_; probably + from the mulberries used therein. +[2] flour it. Flourish it. + + +CHARLET [1]. XXXIX. + +Take Pork and seeþ it wel. hewe it smale. cast it in a panne. breke +ayrenn and do þerto and swyng [2] it wel togyder. do þerto Cowe mylke +and Safroun and boile it togyder. salt it & messe it forth. + +[1] Charlet; probably from the French, _chair_. Qu. Minced Meat, and + the next article, Forced Meat. +[2] swyng. Shake, mix. + + +CHARLET YFORCED. XX.II. + +Take mylke and seeþ it, and swyng þerwith zolkes of Ayrenn and do +þerto. and powdour of gynger suger. and Safroun and cast þerto. take +the Charlet out of the broth and messe it in dysshes, lay the sewe +onoward. flour it with powdour douce. and serue it forth. + + +CAWDEL FERRY [1]. XX.II. I. + +Take flour of Payndemayn [2] and gode wyne. and drawe it togydre. do +þerto a grete quantite of Sugur cypre. or hony clarified, and do +þerto safroun. boile it. and whan it is boiled, alye it up with +zolkes of ayrenn. and do þerto salt and messe it forth. and lay þeron +sugur and powdour gyngur. + +[1] ferry. Quære. We have _Carpe in Ferry_, Lel. Coll. VI. p. 21. +[2] Payndemayn. White bread. Chaucer. + + +JUSSHELL [1]. XX.II. III. + +Take brede ygrated and ayrenn and swyng it togydre. do þerto safroun, +sawge. and salt. & cast broth. þerto. boile it & messe it forth. + +[1] Jusshell. See also next number. _Jussell_, Ms. Ed. 21, where the + Recipe is much the same. Lat. _Juscellam_, which occurs in the old + scholiast on Juvenal iv. 23; and in Apicius, v. 3. Vide Du Fresne, v. + _Jusselium_ and _Juscellum_, where the composition consists of + _vinum_, _ova_, and _sagmea_, very different from this. Faber in + Thesauro cites _Juscellum Gallinæ_ from Theod. Priscianus. + + +N.B. No. XX.II. II. is omitted both here and in the Contents. + + +JUSSHELL ENFORCED [1]. XX.II. IIII. + +Take and do þerto as to charlet yforced. and serue it forth. + +[1] Jusshell enforced. As the _Charlet yforced_ here referred to was + made of pork, compare No. 40 with No. 39. So in Theod. Priscian we + have _Jussetlum Gallinæ_. + + +MORTREWS [1]. XX.II. V. + +Take hennes and Pork and seeþ hem togyder. take the lyre of Hennes +and of the Pork, and hewe it small and grinde it all to doust [2]. +take brede ygrated and do þerto, and temper it with the self broth +and alye it with zolkes of ayrenn, and cast þeron powdour fort, boile +it and do þerin powdour of gyngur sugur. safroun and salt. and loke +þer it be stondyng [3], and flour it with powdour gynger. + +[1] Mortrews. Vide Gloss. +[2] doust. Dust, powder. +[3] stondyng. Stiff, thick. + + +MORTREWS BLANK. XX.II. VI. + +Take Pork and Hennes and seeþ hem as to fore. bray almandes blaunched, +and temper hem up with the self broth. and alye the fleissh with the +mylke and white flour of Rys. and boile it. & do þerin powdour of +gyngur sugar and look þat it be stondyng. + + +BREWET OF ALMONY [1]. XX.II. VII. + +Take Conynges or kiddes and hewe hem small on moscels [2] oþer on +pecys. parboile hem with the same broth, drawe an almaunde mylke and +do the fleissh þerwith, cast þerto powdour galyngale & of gynger with +flour of Rys. and colour it wiþ alkenet. boile it, salt it. & messe +it forth with sugur and powdour douce. + +[1] Almony. Almaine, or Germany. _Almany_. Fox, part I. p. 239. + _Alamanie_. Chron. Sax. p. 242. V. ad No. 71. +[2] moscels. Morsels. + + +PEIOUNS [1] YSTEWED. XX.II. VIII. + + +Take peions and stop hem with garlec ypylled and with gode erbes +ihewe. and do hem in an erthen pot. cast þerto gode broth and whyte +grece. Powdour fort. safroun verious & salt. + +[1] Peiouns, Pejons, i. e. Pigeons, _j_ is never written here in the + middle of a word. + + +LOSEYNS [1]. XX.II. IX. + +Take gode broth and do in an erthen pot, take flour of payndemayn and +make þerof past with water. and make þerof thynne foyles as paper [2] +with a roller, drye it harde and seeþ it in broth take Chese ruayn [3] +grated and lay it in disshes with powdour douce. and lay þeron +loseyns isode as hoole as þou mizt [4]. and above powdour and chese, +and so twyse or thryse, & serue it forth. + +[1] Loseyns. Vide in Gloss. +[2] foyles as paper. _Leaves_ of paste as thin as _paper_. +[3] Chese ruyan. 166. Vide Gloss. +[4] mizt. Might, i.e. can. + + +TARTLETTES [1]. XX.II. X. + +Take pork ysode and grynde it small with safroun, medle it with +ayrenn and raisons of coraunce and powdour fort and salt, and make a +foile of dowhz [2] and close the fars [3] þerinne. cast þe Tartletes +in a Panne with faire water boillyng and salt, take of the clene +Flessh withoute ayren & bolle it in gode broth. cast þerto powdour +douce and salt, and messe the tartletes in disshes & helde [4] the +sewe þeronne. + +[1] Tarlettes. _Tartletes_ in the process. +[2] foile of dowhz, or dowght. A leaf of paste. +[3] fars. Forced-meat. +[4] helde. Cast. + + +PYNNONADE [1]. XX.II. XI. + +Take Almandes iblaunched and drawe hem sumdell thicke [2] with gode +broth oþer with water and set on the fire and seeþ it, cast þerto +zolkes of ayrenn ydrawe. take Pynes yfryed in oyle oþer in grece and +þerto white Powdour douce, sugur and salt. & colour it wiþ alkenet a +lytel. + +[1] Pynnonade. So named from the _Pynes_ therein used. +[2] sumdell thicke. Somewhat thick, thickish. + + +ROSEE [1]. XX.II. XII. + +Take thyk mylke as to fore welled [2]. cast þerto sugur a gode +porcioun pynes. Dates ymynced. canel. & powdour gynger and seeþ it, +and alye it with flores of white Rosis, and flour of rys, cole it, +salt it & messe it forth. If þou wilt in stede of Almaunde mylke, +take swete cremes of kyne. + +[1] Rosee. From the white roles therein mentioned. See No. 41. in Mi. + Ed. but No. 47 there is totally different. +[2] welled, f. _willed_; directed. + + + +CORMARYE [1]. XX.II. XIII. + +Take Colyandre [2], Caraway smale grounden, Powdour of Peper and +garlec ygrounde in rede wyne, medle alle þise [3] togyder and salt it, +take loynes of Pork rawe and fle of the skyn, and pryk it wel with a +knyf and lay it in the sawse, roost þerof what þou wilt, & kepe þat +þat fallith þerfro in the rosting and seeþ it in a possynet with +faire broth, & serue it forth witþ þe roost anoon [4]. + +[1] Cormarye. Quære. +[2] Golyandre. Coriander. +[3] þise. These. +[4] anoon. Immediately. + + +NEWE NOUMBLES OF DEER. XX.II. XIIII. + +Take noumbles and waisshe hem clene with water and salt and perboile +hem in water. take hem up an dyce hem. do with hem as with ooþer +noumbles. + + + +NOTA. XX.II. XV. + +The Loyne of the Pork, is fro the hippe boon to the hede. + + +NOTA. XX.II. XVI. + +The fyletes buth two, that buth take oute of the Pestels [1]. + +[1] Pestels. Legs. + + +SPYNEE [1]. XX.II.XVII. + +Take and make gode thik Almaund mylke as tofore. and do þerin of +flour of hawthorn [2]. and make it as a rose. & serue it forth. + +[1] Spynee. As made of Haws, the berries of Spines, or Hawthorns. +[2] Hawthern. Hawthorn. + + +CHYRYSE [1] XX.II. XVIII. + +Take Almandes unblanched, waisshe hem, grynde hem, drawe hem up with +gode broth. do þerto thridde part of chiryse. þe stones. take oute +and grynde hem smale, make a layour of gode brede an powdour and salt +and do þerto. colour it with sandres so that it may be stondyng, and +florish it with aneys and with cheweryes, and strawe þeruppon and +serue it forth. + +[1] Chyryse. _Chiryse_ in the process. _Cheriseye._ Ms. Ed. II. 18. + _Chiryes_ there are cherries. And this dish is evidently made of + Cherries, which probably were chiefly imported at this time from + Flanders, though they have a Saxon name, [Anglo-Saxon: cyrre]. + + +PAYN FONDEW [1]. XX.II. XIX. + +Take brede and frye it in grece oþer in oyle, take it and lay it in +rede wyne. grynde it with raisouns take hony and do it in a pot and +cast þerinne gleyres [2] of ayrenn wiþ a litel water and bete it wele +togider with a sklyse [3]. set it ouer the fires and boile it. and +whan the hatte [4] arisith to goon [5] ouer, take it adoun and kele +it, and whan it is þer clarified; do it to the oþere with sugur and +spices. salt it and loke it be stondyng, florish it with white +coliaundre in confyt. + +[1] foundewe. Contents. It seems to mean _dissolved_. V. _found_ in + Gloss. +[2] gleyres. Whites. +[3] Sklyse. Slice. +[4] hatte. Seems to mean _bubling_ or _wallop_. +[5] goon. Go. + + + +CROTOUN [1]. XX.III. + +Take the offal of Capouns oþer of oþere briddes. make hem clene and +parboile hem. take hem up and dyce hem. take swete cowe mylke and +cast þerinne. and lat it boile. take Payndemayn [2] and of þe self +mylke and drawe thurgh a cloth and cast it in a pot and lat it seeþ, +take ayren ysode. hewe the white and cast þerto, and alye the sewe +with zolkes of ayren rawe. colour it with safron. take the zolkes and +fry hem and florish hem þerwith and with powdour douce. + +[1] Crotoun. Ms. Ed. 24. has _Craytoun_, but a different dish. +[2] Payndemayn. Whitebread. V. ad No. 41. + + +VYNE GRACE [1]. XX.III. I. + +Take smale fylettes of Pork and rost hem half and smyte hem to +gobettes and do hem in wyne an Vynegur and Oynouns ymynced and stewe +it yfere do þerto gode poudours an salt, an serue it forth. + +[1] Vyne Grace. Named probably from _grees_, wild swine, and the mode + of dressing in _wine_. V. Gloss. voce _Vyne grace_. + + + +FONNELL [1]. XX.III. II. + +Take Almandes unblaunched. grynde hem and drawe hem up with gode +broth, take a lombe [2] or a kidde and half rost hym. or the þridde +[3] part, smyte hym in gobetes and cast hym to the mylke. take smale +briddes yfasted and ystyned [4]. and do þerto sugur, powdour of +canell and salt, take zolkes of ayrenn harde ysode and cleeue [5] a +two and ypaunced [6] with flour of canell and florish þe sewe above. +take alkenet fryed and yfoundred [7] and droppe above with a feþur [8] +and messe it forth. + +[1] Fonnell. Nothing in the recipe leads to the etymon of this + multifarious dish. +[2] Lombe. Lamb. +[3] thridde. Third, per metathesin. +[4] yfasted and ystyned. +[5] cleeue. cloven. +[6] ypaunced. pounced. +[7] yfoundred. melted, dissolved. +[8] feþ'. feather. + + +DOUCE AME [1]. XX.III. III. + +Take gode Cowe mylke and do it in a pot. take parsel. sawge. ysope. +saueray and ooþer gode herbes. hewe hem and do hem in the mylke and +seeþ hem. take capouns half yrosted and smyte hem on pecys and do +þerto pynes and hony clarified. salt it and colour it with safroun an +serue it forth. + +[1] Douce Ame. _Quasi_, a delicious dish. V. Blank Desire in Gloss. + Titles of this tissue occur in Apicius. See Humelberg. p. 2. + + +CONNYNGES IN CYRIP [1]. XX.III. IIII. + +Take Connynges and seeþ hem wel in good broth. take wyne greke and do +þerto with a porcioun of vyneger and flour of canel, hoole clowes +quybibes hoole, and ooþer gode spices with raisouns coraunce and +gyngyner ypared and ymynced. take up the conynges and smyte hem on +pecys and cast hem into the Siryppe and seeþ hem a litel on the fyre +and sue it forth. + +[1] Cyrip. In the process _Siryppe. Cirypp_, Contents. _Sirop_ or + _Sirup_, as 133. _Syryp_, 132. + + +LECHE LUMBARD [1]. XX.III. V. + +Take rawe Pork and pulle of the skyn. and pyke out þe skyn synewes +and bray the Pork in a morter with ayrenn rawe do þerto suger, salt, +raysouns coraunce, dates mynced, and powdour of Peper powdour gylofre. +an do it in a bladder, and lat it seeþ til it be ynowhz. and whan it +is ynowh, kerf if leshe it [2] in likenesse of a peskodde [3], and +take grete raysouns and grynde hem in a morter, drawe hem Up wiþ rede +wyne, do þerto mylke of almaundes colour it with saunders an safroun. + +and do þerto powdour of peper an of gilofre and boile it. and whan it +is iboiled; take powdour of canel and gynger, and temper it up with +wyne. and do alle þise thynges togyder. and loke þat it be rennyns +[4], and lat it not seeþ after that it is cast togyder, an serue it +forth. + +[1] Leche Lumbard. So called from the country. Randle Home says, + _Leach_ is "a kind of jelly made of cream, ising-glass, sugar and + almonds, with other compounds." +[2] Leshe it. Vide Gloss. +[3] Peskodde. Hull or pod of a pea. +[4] rennyns. Perhaps _thin_, from the old _renne_, to run. Vide Gloss. + + +CONNYNGES IN CLERE BROTH. XX.III. VI. + +Take Connynges and smyte hem in gobetes and waissh hem and do hem in +feyre water and wyne, and seeþ hem and skym hem. and whan þey buth +isode pyke hem clene, and drawe the broth thurgh a straynour and do +the flessh þerwith in a Possynet and styne it [1]. and do þerto +vynegur and powdour or gynger and a grete quantite and salt after the +last boillyng and serue it forth. + +[1] styne it. Close it. V. Gloss. + + +PAYN RAGOUN [1]. XX.III. VII. + +Take hony suger and clarifie it togydre. and boile it with esy fyre, +and kepe it wel fro brennyng and whan it hath yboiled a while; take +up a drope [2] þerof wiþ þy fyngur and do it in a litel water and +loke if it hong [3] togydre. and take it fro the fyre and do þerto +the thriddendele [4] an powdour gyngener and stere [5] it togyder +til it bigynne to thik and cast it on a wete [6] table. lesh it and +serue it forth with fryed mete on flessh dayes or on fysshe dayes. + +[1] Payn ragoun. It is not at all explained in the Recipe. +[2] Drope. Drop. +[3] hong. Hing, or hang. +[4] thriddendele. Third part, perhaps, _of brede_, i. e. of bread, + may be casually omitted here. V. Gloss. +[5] stere. stir. +[6] wete. wet. + + +LETE LARDES [1]. XX.III. VIII. + +Take parsel and grynde with a Cowe mylk, medle it with ayrenn and + +lard ydyced take mylke after þat þou hast to done [2] and myng [3] +þerwith. and make þerof dyuerse colours. If þou wolt have zelow, do +þerto safroun and no parsel. If þou wolt have it white; nonþer parsel +ne safroun but do þerto amydoun. If þou wilt have rede do þerto +sandres. If þou wilt have pownas [4] do þerto turnesole [5]. If þou +wilt have blak do þerto blode ysode and fryed. and set on the fyre in +as many vessels as þou hast colours þerto and seeþ it wel and lay +þise colours in a cloth first oon. and sithen anoþer upon him. and +sithen the þridde and the ferthe. and presse it harde til it be all +out clene. And whan it is al colde, lesh it thynne, put it in a panne +and fry it wel. and serue it forth. + +[1] Lete Lardes. _Lards_ in form of Dice are noticed in the process. + See Lel. Coll. VI. p. 5. _Lete_ is the Fr. _Lait_, milk. V. No. 81. + or Brit. _Llaeth_. Hence, perhaps, _Lethe Cpyrus_ and _Lethe Rube_. + Lel. Coll. IV. p. 227. But VI. p. 5, it is _Leche_. +[2] to done, i. e. done. +[3] myng. mix. +[4] pownas. Qu. +[5] turnesole. Not the flower _Heliotrope_, but a drug. Northumb. + Book, p. 3. 19. I suppose it to be _Turmeric_. V. Brooke's Nat. Hist. + of Vegetables, p. 9. where it is used both in victuals and for dying. + + +FURMENTE WITH PORPAYS [1]. XX.III. IX. + +Take Almandes blanched. bray hem and drawe hem up with faire water, +make furmente as before [2] and cast þer furmente þerto. & messe it +with Porpays. + +[1] Porpays. _Porpeys_, Contents, and so No. 116. Porpus. +[2] as before. This is the first mention of it. + + +PERREY OF PESOUN [1]. XX.III. X. + +Take pesoun and seeþ hem fast and covere hem til þei berst. þenne +take up hem and cole hem thurgh a cloth. take oynouns and mynce hem +and seeþ hem in the same sewe and oile þerwith, cast þerto sugur, +salt and safroun, and seeþ hem wel þeratt þerafter and serue hem +forth. + +[1] Perrey of Pesoun, i.e. Peas. _Perrey_ seems to mean pulp: vide No. + 73. Mr. Ozell in Rabelais, IV. c. 60. renders _Puree de pois_ by + _Peas soup_. + + +PESON OF ALMAYNE [1]. XX.III. XI + +Take white pesoun, waisshe hem seeþ hem a grete while, take hem and +cole hem thurgh a cloth, waisshe hem in colde water til the hulles go +off, cast hem in a pot and couere þat no breth [2] go out. and boile +hem right wel. and cast þerinne gode mylke of allmandes and a pertye +of flour of Rys wiþ powdour gynger safroun. and salt. + +[1] Almayne. Germany; called Almony No. 47. +[2] breth. Breath, air, steam. Ms. Ed. No. 2. + + +CHYCHES [1]. XX.III. XII. + +Take chiches and wry hem [2] in ashes all nyzt, oþer lay hem in hoot +aymers [3], at morrowe [4], waisshe hem in clene water and do hem +ouer the fire with clene water. seeþ hem up and do þerto oyle, +garlec, hole safroun. powdour fort and salt, seeþ it and messe it +forth. + +[1] Chyches. _Viciæ_, vetches. In Fr. _Chiches_. +[2] Wry hem. _Dry hem_, or _cover hem_. Chaucer, v. wrey. +[3] Aymers. Embers; of which it is evidently a corruption. +[4] at morrowe. Next Morning. + + +FRENCHE [1]. XX.III. XIII. + +Take and seeþ white peson and take oute þe perrey [2] & parboile +erbis & hewe hem grete & caft hem in a pot with the perrey pulle +oynouns & seeþ hem hole wel in water & do hem to þe Perrey with oile +& salt, colour it with safroun & messe it and cast þeron powdour douce. + +[1] Frenche. Contents have it more fully, _Frenche Owtes_. V. ad No. 6. +[2] Perrey. Pulp. V. ad No. 70. + + +MAKKE [1]. XX.III. XIIII. + +Take drawen benes and seeþ hem wel. take hem up of the water and cast +hem in a morter grynde hem al to doust til þei be white as eny mylk, +chawf [2] a litell rede wyne, cast þeramong in þe gryndyng, do þerto +salt, leshe it in disshes. þanne take Oynouns and mynce hem smale and +seeþ hem in oile til þey be al broun [3]. and florissh the disshes +therwith. and serue it forth. + +[1] Makke. _Ignotum_. +[2] Chawf. Warm. +[3] broun. Brown. + + +AQUAPATYS [1]. XX.III. XV. + +Pill garlec and cast it in a pot with water and oile. and seeþ it, do +þerto safroun, salt, and powdour fort and dresse it forth hool. + +[1] Aquapatys. _Aquapates_, Contents. Perhaps named from the water + used in it. + + +SALAT. XX.III. XVI. + +Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, +porrectes [1], fenel and ton tressis [2], rew, rosemarye, purslarye +[3], laue and waische hem clene, pike hem, pluk hem small wiþ þyn [4] +honde and myng hem wel with rawe oile. lay on vynegur and salt, and +serue it forth. + +[1] Porrectes. Fr. _Porrette_. +[2] Ton tressis. Cresses. V. Gloss. +[3] Purslarye. Purslain. +[4] þyn. thine. + + +FENKEL IN SOPPES. XX.III. XVII. + +Take blades of Fenkel. shrede hem not to smale, do hem to seeþ in +water and oile and oynouns mynced þerwith. do þerto safroun and salt +and powdour douce, serue it forth, take brede ytosted and lay the +sewe onoward. + + +CLAT [1]. XX.III. XVIII. + +Take elena campana and seeþ it water [2]. take it up and grynde it +wel in a morter. temper it up with ayrenn safroun and salt and do it +ouer the fire and lat it not boile. cast above powdour douce and +serue it forth. + +[1] Clat. Qu. +[2] water; r. _in water_, as in No. 79. + + +APPULMOY [1]. XX.III. XIX. + +Take Apples and seeþ hem in water, drawe hem thurgh a straynour. +take almaunde mylke & hony and flour of Rys, safroun and powdour fort +and salt. and seeþ it stondyng [2]. + +[1] Appulmoy. _Appulmos_. Ms. Ed. No. 17. named from the apples + employed. V. No. 149. +[2] stondyng. thick. + + +SLETE [1] SOPPES. XX.IIII. + +Take white of Lekes and slyt hem, and do hem to seeþ in wyne, oile +and salt, rost brede and lay in dysshes and the sewe above and serue +it forth. + +[1] Slete. slit. + + +LETELORYE [1]. XX.IIII. I. + +Take Ayrenn and wryng hem thurgh a styunour and do þerto cowe mylke +with butter and safroun and salt and seeþ it wel. leshe it. and loke +þat it be stondyng. and serue it forth. + +[1] Letelorye. The latter part of the compound is unknown, the first + is Fr. _Lait_, milk. Vide No. 68. + + +SOWPES DORRY [1]. XX.IIII. II. + +Take Almaundes brayed, drawe hem up with wyne. ooile it, cast +þeruppon safroun and salt, take brede itosted in wyne. lay þerof a +leyne [2] and anoþer of þe sewe and alle togydre. florish it with +sugur powdour gyngur and serue it forth. + +[1] Sowpes Dorry. Sops endorsed. V. _Dorry_ in Gloss. +[2] A leyne. a layer. + + +RAPE [1]. XX.IIII. III. + +Take half fyges and half raisouns pike hem and waisshe + +hem in water skalde hem in wyne. bray hem in a morter, and drawe hem +thurgh a straynour. cast hem in a pot and þerwiþ powdour of peper and +ooþer good powdours. alay it up with flour of Rys. and colour it with +saundres. salt it. & messe it forth. + +[1] Rape. A dissyllable, as appears from _Rapey_ in the Contents. + _Rapy_, Ms. Ed. No. 49. _Rapee_, ibid. II. 28. + + +SAWSE SARZYNE [1]. XX.IIII. IIII. + +Take heppes and make hem clene. take Almaundes blaunched, frye hem in +oile and bray hem in a morter with heppes. drawe it up with rede wyne, +and do þerin sugur ynowhz with Powdour sort, lat it be stondyng, and +alay it with flour of Rys. and colour it with alkenet and messe it +forth. and florish it with Pomme garnet. If þou wilt in flesshe day. +seeþ Capouns and take the brawnn and tese hem smal and do þerto. and +make the lico [2] of þis broth. + +[1] Sawse Sarzyne. _Sause_. Contents. _Saracen_, we prefume, from the + nation or people. There is a Recipe in Ms. Ed. No. 54 for a Bruet of + _Sarcynesse_, but there are no pomgranates concerned. +[2] lico. liquor. + + +CRÈME OF ALMAUNDES. XX.IIII. V. + +Take Almaundes blaunched, grynde hem and drawe hem up thykke, set hem +ouer the fyre & boile hem. set hem adoun and spryng [1] hem wicii +Vyneger, cast hem abrode uppon a cloth and cast uppon hem sugur. whan +it is colde gadre it togydre and leshe it in dysshes. + +[1] spryng. sprinkle. + + +GREWEL OF ALMAUNDES. XX.IIII. VI. + +Take Almaundes blaunched, bray hem with oot meel [1]. and draw hem up +with water. cast þeron Safroun & salt &c. + +[1] oot meel. oat-meal. + +CAWDEL OF ALMAUND MYLK. XX.IIII. VII. + +Take Almaundes blaunched and drawe hem up with wyne, do þerto powdour +of gyngur and sugur and colour it with Safroun. boile it and serue it +forth. + + +JOWTES [1] OF ALMAUND MYLKE. XX.IIII. VIII. + +Take erbes, boile hem, hewe hem and grynde hem smale. and drawe hem +up with water. set hem on the fire and seeþ the rowtes with the mylke. +and cast þeron sugur & salt. & serue it forth. + +[1] Jowtes. V. ad No. 60. + + +FYGEY [1]. XX.IIII. IX. + +Take Almaundes blanched, grynde hem and drawe hem up with water and +wyne: quarter fygur hole raisouns. cast þerto powdour gyngur and hony +clarified. seeþ it wel & salt it, and serue forth. + +[1] Fygey. So named from the figs therein used. A different Recipe, +Ms. Ed. No. 3, has no figs. + + +POCHEE [1]. XX.IIII. X. + +Take Ayrenn and breke hem in scaldyng hoot water. and whan þei bene +sode ynowh. take hem up and take zolkes of ayren and rawe mylke and +swyng hem togydre, and do þerto powdour gyngur safroun and salt, set +it ouere the fire, and lat it not boile, and take ayrenn isode & cast +þe sew onoward. & serue it forth. + +[1] Pochee. Poached eggs. Very different from the present way. + + +BREWET OF AYRENN. XX.IIII. XI. + +Take ayrenn, water and butter, and seeþ hem yfere with safroun and +gobettes of chese. wryng ayrenn thurgh a straynour. whan the water +hath soden awhile: take þenne the ayrenn and swyng hem with verious. +and cast þerto. set it ouere the fire and lat it not boile. and serue +it forth. + + +MACROWS [1]. XX.IIII. XII. + +Take and make a thynne foyle of dowh. and kerve it on peces, and cast +hem on boillyng water & seeþ it wele. take chese and grate it and +butter cast bynethen and above as losyns. and serue forth. + +[1] Macrows. _Maccherone_, according to the Recipe in _Altieri_, + corresponds nearly enough with our process; so that this title seems + to want mending, and yet I know not how to do it to satisfaction. + + +TOSTEE [1]. XX.IIII. XIII. + +Take wyne and hony and found it [2] togyder and skym it clene. and +seeþ it long, do þerto powdour of gyngur. peper and salt, tost brede +and lay the sew þerto. kerue pecys of gyngur and flour it þerwith and +messe it forth. + +[1] Tostee. So called from the toasted bread. +[2] found it. mix it. + + +GYNGAWDRY [1]. XX.IIII. XIIII. + +Take the Powche [2] and the Lyuour [3] of haddok, codlyng and hake [4] +and of ooþer fisshe, parboile hem, take hem and dyce hem small, take +of the self broth and wyne, a layour of brede of galyntyne with gode +powdours and salt, cast þat fysshe þerinne and boile it. & do þerto +amydoun. & colour it grene. + +[1] Gyngawdry. Qu. +[2] Powche. Crop or stomach. +[3] Lyuour. Liver. V. No. 137. +[4] Hake. "Asellus alter, sive Merlucius, Aldrov." So Mr. Ray. See + Pennant, III. p. 156. + + +ERBOWLE [1]. XX.IIII. XV. + +Take bolas and scald hem with wyne and drawe hem with [2] a straynour +do hem in a pot, clarify hony and do þerto with powdour fort. and +flour of Rys. Salt it & florish it with whyte aneys. & serue it forth. + +[1] Erbowle. Perhaps from the _Belas_, or Bullace employed. +[2] with, i.e. thurgh or thorough. + + +RESMOLLE [1]. XX.IIII. XVI. + +Take Almaundes blaunched and drawe hem up with water and alye it with +flour of Rys and do þerto powdour of gyngur sugur and salt, and loke +it be not stondyng [2], messe it and serue it forth. + +[1] Resmolle. From the Rice there used; for Ms. Ed. II. No. 5. has + _Rysmoyle_, where _moyle_ seems to be Fr. _moile_, as written also in + the Roll. _Rice molens potage_. Lel. Coll. VI. p. 26. +[2] Not stondyng. Thin, diluted. V. No. 98. Not to [too] stondyng, + 121. + + +VYAUNDE CYPRE [1]. XX.IIII. XVII. + +Take oot mele and pike out the stones and grynde hem smal, and drawe +hem thurgh a straynour. take mede oþer wyne ifonded in sugur and do +þise þerinne. do þerto powdour and salt, and alay it with flour of +Rys and do þat it be stondyng. if thou wilt on flesh day; take hennes +and pork ysode & grynde hem smale and do þerto. & messe it forth. + +[1] Cypre. _Cipre_, Contents here and No. 98. + + +VYANDE CYPRE OF SAMOUN [1]. XX.IIII. XVIII. + +Take Almandes and bray hem unblaunched. take calwar [2] Samoun and +seeþ it in lewe water [3] drawe up þyn Almandes with the broth. pyke +out the bones out of the fyssh clene & grynde it small & cast þy mylk +& þat togyder & alye it with flour of Rys, do þerto powdour fort, +sugur & salt & colour it with alkenet & loke þat hit be not stondyng +and messe it forth. + +[1] Samoun. Salmon. +[2] calwar. Salwar, No. 167. R. Holme says, "_Calver_ is a term used + to a Flounder when to be boiled in oil, vinegar, and spices and to be + kept in it." But in Lancashire Salmon newly taken and immediately + dressed is called _Calver Salmon_: and in Littleton _Salar_ is a + young salmon. +[3] lewe water. warm. V. Gloss. + + +VYANND RYAL. XX.IIII. XIX. + +Take wyne greke, oþer rynysshe wyne and hony clarified þerwith. take +flour of rys powdour of Gyngur oþ of peper & canel. oþer flour of +canel. powdour of clowes, safroun. sugur cypre. mylberyes, oþer +saundres. & medle alle þise togider. boile it and salt it. and loke +þat it be stondyng. + + +COMPOST [1]. C. + +Take rote of parsel. pasternak of rasenns [2]. scrape hem waisthe hem +clene. take rapes & caboches ypared and icorne [3]. take an erthen +panne with clene water & set it on the fire. cast all þise þerinne. +whan þey buth boiled cast þerto peeres & parboile hem wel. take þise +thynges up & lat it kele on a fair cloth, do þerto salt whan it is +colde in a vessel take vineger & powdour & safroun & do þerto. & lat +alle þise thinges lye þerin al nyzt oþer al day, take wyne greke and +hony clarified togider lumbarde mustard & raisouns corance al hool. +& grynde powdour of canel powdour douce. & aneys hole. & fenell seed. +take alle þise thynges & cast togyder in a pot of erthe. and take +þerof whan þou wilt & serue forth. + +[1] Compost. A composition to be always ready at hand. Holme, III. p. + 78. Lel. Coll. VI. p. 5. +[2] Pasternak of rasenns. Qu. +[3] ypared and icorne. The first relates to the Rapes, the second to + the Caboches, and means carved or cut in pieces. + + +GELE [1] OF FYSSH. C. I. + +Take Tenches, pykes [2], eelys, turbut and plays [3], kerue hem to +pecys. scalde hem & waische hem clene. drye hem with a cloth do hem +in a panne do þerto half vyneger & half wyne & seeþ it wel. & take +the Fysshe and pike it clene, cole the broth thurgh a cloth into a +erthen panne. do þerto powdour of pep and safroun ynowh. lat it +seeþ and skym it wel whan it is ysode dof [4] grees clene, cowche +fisshes on chargeours & cole the sewe thorow a cloth onoward +& serue it forth. + +[1] Gele. Jelly. _Gelee_, Contents here and in the next Recipe. + _Gely_, Ms. Ed. No. 55, which presents us with much the same + prescription. +[2] It is commonly thought this fish was not extant in England till + the reign of H. VIII.; but see No. 107. 109. 114. So Lucys, or Tenchis, + Ms. Ed. II 1. 3. Pygus or Tenchis, II. 2. Pikys, 33 Chaucer, v. Luce; + and Lel. Coll. IV. p. 226. VI. p. 1. 5. _Luce salt_. Ibid. p. 6. Mr. + Topham's Ms. written about 1230, mentions _Lupos aquaticos five + Luceas_ amongst the fish which the fishmonger was to have in his shop. + They were the arms of the Lucy family so early as Edw. I. See also + Pennant's Zool. III. p. 280, 410. +[3] Plays. Plaise, the fish. +[4] Dof, i. e. do of. + + +GELE OF FLESSH. C. II. + +Take swyner feet & snowter and the eerys [1]. capouns. connynges calues +fete. & wiasche hem clene. & do hem to seeþ in the þriddel [2] of +wyne & vyneger and water and make forth as bifore. + +[1] Eerys. Ears. +[2] Thriddel. V. ad No. 67. + + +CHYSANNE [1]. C. III. + +Take Roches. hole Tenches and plays & sinyte hem to gobettes. fry hem +in oyle blaunche almaundes. fry hem & cast wyne & of vyneger þer +pridde part þerwith fyges drawen & do þerto powdour fort and salt. +boile it. lay the Fisshe in an erthen panne cast the sewe þerto. seeþ +oynouns ymynced & cast þerinne. kepe hit and ete it colde. + +[1] Chysanne. Qu. + + +CONGUR [1] IN SAWSE. C. IIII. + +Take the Conger and scald hym. and smyte hym in pecys & seeþ hym. +take parsel. mynt. peleter. rosmarye. & a litul sawge. brede and salt, +powdour fort and a litel garlec, clower a lite, take and grynd it wel, +drawe it up with vyneger thurgh a clot. cast the fyssh in a vessel +and do þe sewe onoward & serue it forth. + +[1] Congur. The Eel called _Congre_. _Sawce_, Contents here, and No. + 105, 106. + + +RYGH [1] IN SAWSE. C. V. + + +Take Ryghzes and make hem clene and do hem to seeþ, pyke hem clene +and frye hem in oile. take Almandes and grynde hem in water or wyne, +do þerto almandes blaunched hole fryed in oile. & coraunce seeþ the +lyour grynde it smale & do þerto garlec ygronde & litel salt & +verious powdour fort & safroun & boile it yfere, lay the Fysshe in a +vessel and cast the fewe þerto. and messe it forth colde. + +[1] Rygh. A Fish, and probably the _Ruffe_. + + +MAKEREL IN SAWSE. C. VI. + +Take Makerels and smyte hem on pecys. cast hem on water and various. +seeþ hem with mynter and wiþ oother erbes, colour it grene or zelow, +and messe it forth. + + +PYKES IN BRASEY [1]. C. VII. + +Take Pykes and undo hem on þe wombes [2] and waisshe hem clene and +lay hem on a roost Irne [3] þenne take gode wyne and powdour gynger & +sugur good wone [4] & salt, and boile it in an erthen panne & messe +forth þe pyke & lay the sewe onoward. + + +[1] Brasey. Qu. +[2] Wombs. bellies. +[3] roost Irene. a roasting iron. +[4] good wone. a good deal. V. Gloss. + + +PORPEYS IN BROTH. C. VIII. + +Make as þou madest Noumbles of Flesh with oynouns. + + +BALLOC [1] BROTH. C. IX. + +Take Eelys and hilde [2] hem and kerue hem to pecys and do hem to +seeþ in water and wyne so þat it be a litel ouer stepid [3]. do þerto +sawge and ooþer erbis with few [4] oynouns ymynced, whan the Eelis +buth soden ynowz do hem in a vessel, take a pyke and kerue it to +gobettes and seeþ hym in the same broth do þerto powdour gynger +galyngale canel and peper, salt it and cast the Eelys þerto & messe +it forth. + +[1] Balloc. _Ballok_, Contents. +[2] hilde. skin. +[3] on stepid. steeped therein. V. No. 110. +[4] few, i.e. a few. + + +ELES IN BREWET. C. X. + +Take Crustes of brede and wyne and make a lyour, do þerto oynouns +ymynced, powdour. & canel. & a litel water and wyne. loke þat it be +stepid, do þerto salt, kerue þin Eelis & seeþ hem wel and serue hem +forth. + + +CAWDEL OF SAMOUN C.XI. + +Take the guttes of Samoun and make hem clene. perboile hem a lytell. +take hem up and dyce hem. slyt the white of Lekes and kerue hem smale. +cole the broth and do the lekes þerinne with oile and lat it boile +togyd yfere [1]. do the Samoun icorne þerin, make a lyour of +Almaundes mylke & of brede & cast þerto spices, safroun and salt, + +seeþ it wel. and loke þat it be not stondyng. + +[1] togyd yfere. One of these should be struck out. + + +PLAYS IN CYEE. C.XII. + +Take Plays and smyte hem [1] to pecys and fry hem in oyle. drawe a +lyour of brede & gode broth & vyneger. and do þerto powdour gynger. +canel. peper and salt and loke þat it be not stondyng. + +[1] Vide No. 104. Qu. + + +FOR TO MAKE FLAUMPEYNS. C. XIII. + +Take clene pork and boile it tendre. þenne hewe it small and bray it +smal in a morter. take fyges and boile hem tendre in smale ale. and +bray hem and tendre chese þerwith. þenne waisthe hem in water & þene +lyes [1] hem alle togider wit Ayrenn, þenne take powdour of pepper. +or els powdour marchannt & ayrenn and a porcioun of safroun and salt. +þenne take blank sugur. eyrenn & flour & make a past wit a roller, +þene make þerof smale pelettes [2]. & fry hem broun in clene grece & +set hem asyde. þenne make of þat ooþer deel [3] of þat past long +coffyns [4] & do þat comade [5] þerin. and close hem faire with a +countoer [6], & pynche hem smale about. þanne kyt aboue foure oþer +sex wayes, þanne take euy [7] of þat kuttyng up, & þenne colour it +wit zolkes of Ayrenn, and plannt hem thick, into the flaumpeyns above +þat þou kuttest hem & set hem in an ovene and lat hem bake eselich +[8]. and þanne serue hem forth. + +[1] lyer. mix. +[2] Pelettes. _Pelotys_ Ms. Ed. No. 16. Balls, pellets, from Fr. + _pelote_. +[3] deel. deal, i.e. part, half. +[4] Coffyns. Pies without lids. +[5] comade. Qu. +[6] coutour. coverture, a lid. +[7] euy. every. +[8] eselich. easily, gently. + + +FOR TO MAKE NOUMBLES IN LENT. C. XIIII. + +Take the blode of pykes oþer of conger and nyme [1] the paunches of +pykes. of conger and of grete code lyng [2], & boile hem tendre & +mynce hem smale & do hem in þat blode. take crustes of white brede & +strayne it thurgh a cloth. þenne take oynouns iboiled and mynced. +take peper and safroun. wyne. vynegur aysell [3] oþer alegur & do +þerto & serue forth. + +[1] nyme. take. Perpetually used in Ms. Ed. from Sax. niman. +[2] code lyng. If a Codling be a _small cod_, as we now understand + it, _great codling_ seems a contradiction in terms. +[3] Aysell. Eisel, vinegar. Littleton. + + +FOR TO MAKE CHAWDON [1] FOR LENT. C. XV. + +Take blode of gurnardes and congur & þe paunch of gurnardes and +boile hem tendre & mynce hem smale, and make a lyre of white Crustes +and oynouns ymynced, bray it in a morter & þanne boile it togyder til +it be stondyng. þenne take vynegur oþ aysell & safroun & put it þerto +and serue it forth. + +[1] Chawdoun. V. Gloss. + + +FURMENTE WITH PORPEYS. C. XVI. + +Take clene whete and bete it small in a morter and fanne out clene +the doust, þenne waisthe it clene and boile it tyl it be tendre and +broun. þanne take the secunde mylk of Almaundes & do þerto. boile hem +togidur til it be stondyng, and take þe first mylke & alye it up wiþ +a penne [1]. take up the porpays out of the Furmente & leshe hem in +a dishe with hoot water. & do safroun to þe furmente. and if the +porpays be salt. seeþ it by hym self, and serue it forth. + +[1] Penne. Feather, or pin. Ms. Ed. 28. + + +FYLETTES IN GALYTYNE. C. XVII. + +Take Pork, and rost it tyl the blode be tryed out & þe broth [1]. +take crustes of brede and bray hem in a morter, an drawe hem thurgh a +cloth with þe broth, þenne take oynouns an leshe hem on brede an do +to the broth. þanne take pork, and leshe it clene with a dressyng +knyf and cast it into þe pot broth, & lat it boile til it be more +tendre. þanne take þat lyour þerto. þanne take a porcion of peper and +saundres & do þerto. þanne take parsel & ysope & mynce it smale & do +þerto. þanne take rede wyne oþer white grece & raysouns & do þerto. & +lat it boile a lytel. + +[1] the broth. Supposed to be prepared beforehand. + + +VEEL IN BUKNADE [1]. C. XVIII. + +Take fayr Veel and kyt it in smale pecys and boile it tendre in fyne +broth oþer in water. þanne take white brede oþer wastel [2], and +drawe þerof a white ... lyour wiþ fyne broth, and do þe lyour to the +Veel, & do safroun þerto, þanne take parsel & bray it in a morter & +the Juys [3] þerof do þerto, and þanne is þis half zelow & half grene. +þanne take a porcioun of wyne & powdour marchant & do þerto and lat +it boile wele, and do þerto a litel of [4] vynegur. & serue forth. + +[1] Buknade. V. No. 17. +[2] Wastel. V. Gloss. +[3] Juys. Juice. +[4] litel of vynegur. We say, _a little vinegar_, omitting _of_. So + 152, _a lytull of lard_. + + +SOOLES IN CYNEE [1]. C. XIX. + +Take Sooles and hylde hem, seeþ hem in water, smyte hem on pecys and + +take away the fynnes. take oynouns iboiled & grynde the fynnes +þerwith and brede. drawe it up with the self broth. do þerto powdour +fort, safroun & hony clarified with salt, seeþ it alle yfere. broile +the sooles & messe it in dysshes & lay the sewe above. & serue forth. + +[1] Cynee. _Cyney_, Contents, both here and No. 120. 123. See before, + No. 25. + + +TENCHES IN CYNEE. XX.VI. + +Take Tenches and smyte hem to pecys, fry hem, drawe a lyour of +Raysouns coraunce witþ wyne and water, do þerto hool raisouns & +powdour of gyngur of clowes of canel of peper do the Tenches þerto & +seeþ hem with sugur cypre & salt. & messe forth. + + +OYSTERS IN GRAVEY. XX.VI. I. + +Schyl [1] Oysters and seeþ hem in wyne and in hare [2] own broth. +cole the broth thurgh a cloth. take almandes blaunched, grynde +hem and drawe hem up with the self broth. & alye it wiþ flour of +Rys. and do the oysters þerinne, cast in powdour of gyngur, +sugur, macys. seeþ it not to stondyng and serue forth. + +[1] shell, take of the shells. +[2] hare. their. _her_. No. 123. Chaucer. + + +MUSKELS [1] IN BREWET. XX.VI. II. + +Take muskels, pyke hem, seeþ hem with the owne broth, make a lyour of +crustes [2] & vynegur do in oynouns mynced. & cast the muskels þerto +& seeþ it. & do þerto powdour with a lytel salt & safron the samewise +make of oysters. + +[1] Muskles. _muskels_ below, and the Contents. Muscles. +[2] crustes. i.e. of bread. + + +OYSTERS IN CYNEE. XX.VI. III. + +Take Oysters parboile hem in her owne broth, make a lyour of crustes + +of brede & drawe it up wiþ the broth and vynegur mynce oynouns & do +þerto with erbes. & cast the oysters þerinne. boile it. & do þerto +powdour fort & salt. & messe it forth. + + +CAWDEL OF MUSKELS. XX.VI. IIII. + +Take and seeþ muskels, pyke hem clene, and waisshe hem clene in wyne. +take almandes & bray hem. take somme of the muskels and grynde hem. & +some hewe smale, drawe the muskels yground with the self broth. wryng +the almaundes with faire water. do alle þise togider. do þerto +verious and vyneger. take whyte of lekes & parboile hem wel. wryng +oute the water and hewe hem smale. cast oile þerto with oynouns +parboiled & mynced smale do þerto powdour fort, safroun and salt. a +lytel seeþ it not to to [1] stondyng & messe it forth. + +[1] to to, i. e. too too. Vide No. 17. + + +MORTREWS OF FYSSH. XX.VI. V. + +Take codlyng, haddok, oþ hake and lynours with the rawnes [1] and +seeþ it wel in water. pyke out þe bones, grynde smale the Fysshe, +drawe a lyour of almaundes & brede with the self broth. and do the +Fysshe grounden þerto. and seeþ it and do þerto powdour fort, safroun +and salt, and make it stondyng. + +[1] rawnes. roes. + + +LAUMPREYS IN GALYNTYNE. XX.VI. VI. + +Take Laumpreys and sle [1] hem with vynegur oþer with white wyne & +salt, scalde hem in water. slyt hem a litel at þer nauel.... & rest a +litel at the nauel. take out the guttes at the ende. kepe wele the +blode. put the Laumprey on a spyt. roost hym & kepe wel the grece. +grynde raysouns of coraunce. hym up [2] with vyneger. wyne. and +crustes of brede. do þerto powdour of gyngur. of galyngale [3]. flour +of canel. powdour of clowes, and do þerto raisouns of coraunce hoole. +with þe blode & þe grece. seeþ it & salt it, boile it not to stondyng, +take up the Laumprey do hym in a chargeour [4], & lay þe sewe onoward, +& serue hym forth. + +[1] sle. slay, kill. +[2] hym up. A word seems omitted; _drawe_ or _lye_. +[3] of galyngale, i. e. powder. V. No. 101. +[4] Chargeour. charger or dish. V. No. 127. + + +LAUMPROUNS IN GALYNTYNE. XX.VI. VII. + +Take Lamprouns and scalde hem. seeþ hem, meng powdour galyngale and +some of the broth togyder & boile it & do þerto powdour of gyngur & +salt. take the Laumprouns & boile hem & lay hem in dysshes. & lay the +sewe above. & serue fort. + + +LOSEYNS [1] IN FYSSH DAY. XX.VI. VIII. + +Take Almandes unblaunched and waisthe hem clene, drawe hem up with +water. seeþ þe mylke & alye it up with loseyns. cast þerto safroun. +sugur. & salt & messe it forth with colyandre in confyt rede, & serue +it forth. + +[1] Loseyns. _Losyns_, Contents. + + +SOWPER OF GALYNTYNE [1]. XX.VI. IX. + +Take powdour of galyngale with sugur and salt and boile it yfere. +take brede ytosted. and lay the sewe onoward. and serue it forth. + +[1] Sowpes of Galyntyne. Contents has _in_, recte. _Sowpes_ means + Sops. + + +SOBRE SAWSE. XX.VI. X. + +Take Raysouns, grynde hem with crustes of brede; and drawe it up with +wyne. do þerto gode powdours and salt. and seeþ it. fry roches, +looches, sool, oþer ooþer gode Fyssh, cast þe sewe above, & serue it +forth. + + +COLD BREWET. XX.VI. XI. + +Take crome [1] of almaundes. dry it in a cloth. and whan it is dryed +do it in a vessel, do þerto salt, sugur, and white powdour of gyngur +and Juys of Fenel and wyne. and lat it wel stonde. lay full & messe & +dresse it forth. + +[1] crome. crumb, pulp. + + +PEERES [1] IN CONFYT. XX.VI. XII. + +Take peeres and pare hem clene. take gode rede wyne & mulberes [2] +oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take +hem up, make a syryp of wyne greke. oþer vernage [3] with blaunche +powdour oþer white sugur and powdour gyngur & do the peres þerin. +seeþ it a lytel & messe it forth. + +[1] Peeres. pears. +[2] mulberes. mulberries, for colouring. +[3] Vernage. Vernaccia, a sort of Italian white wine. V. Gloss. + + +EGURDOUCE [1] OF FYSSHE. XX.VI. XIII. + +Take Loches oþer Tenches oþer Solys smyte hem on pecys. fry hem in +oyle. take half wyne half vynegur and sugur & make a siryp. do þerto +oynouns icorue [2] raisouns coraunce. and grete raysouns. do þerto +hole spices. gode powdours and salt. messe þe fyssh & lay þe sewe +aboue and serue forth. + +[1] Egurdouce. Vide Gloss. +[2] icorue, icorven. cut. V. Gloss. + + +COLDE BREWET. XX.VI. XIIII. + +Take Almaundes and grynde hem. take the tweydel [1] of wyne oþer the +þriddell of vynegur. drawe up the Almaundes þerwith. take anys sugur +& branches of fenel grene a fewe. & drawe hem up togyder with þer +mylke take poudour of canell. of gyngur. clowes. & maces hoole. take +kydde oþer chikenns oþer flessh. & choppe hem small and seeþ hem. +take all þis flessh whan it is sodenn & lay it in a clene vessel & +boile þer sewe & cast þerto salt. þenne cast al þis in þe pot with +flesh. &ter. [2] + +[1] Tweydel. Two parts. +[2] &ter. i. e. serue forth. + + +PEVORAT [1] FOR VEEL AND VENYSOUN. XX.VI. XV. + +Take Brede & fry it in grece. drawe it up with broth and vynegur, +take þerto powdour of peper & salt and sette it on the fyre. boile it +and messe it forth. + +[1] Pevorat. Peverade, from the pepper of which it is principally +composed. + + +SAWSE [2] BLAUNCHE FOR CAPOUNS YSODE. XX.VI. XVI. + +Take Almandes blaunched and grynd hem al to doust. temper it up with +verions and powdour or gyngyner and messe it forth. + +[2] Sawse. _Sawce_, Contents. As No. 137. + + +SAWSE NOYRE FOR CAPOUNS YROSTED. XX.VI. XVII. + +Take the lyuer of Capons and roost it wel. take anyse and greynes de +Parys [1]. gyngur. canel. & a lytill crust of brede and grinde it +smale. and grynde it up with verions. and witþ grece of Capouns. +boyle it and serue it forth. + +[1] de Parys. Of Paradise. V. Pref. + + +GALYNTYNE [1]. XX.VI. XVIII. + +Take crustes of Brede and grynde hem smale, do þerto powdour of +galyngale, of canel, of gyngyner and salt it, tempre it with vynegur +and drawe it up þurgh a straynour & messe it forth. + +[1] Galyntyne. Galentyne, Contents. + + +GYNGENER [1]. XX.VI. XIX. + +Take payndemayn and pare it clene and funde it in Vinegur, grynde it +and temper it wiþ Vynegur, and with powdour gyngur and salt, drawe it +thurgh a straynour. and serue forth. + +[1] Gyngener. From the powder of Ginger therein used. + + +VERDE [1] SAWSE. XX.VII. + +Take parsel. mynt. garlek. a litul serpell [2] and sawge, a litul +canel. gyngur. piper. wyne. brede. vynegur & salt grynde it smal with + +safroun & messe it forth. + +[1] Verde. It has the sound of _Green-sauce_, but as there is no + Sorel in it, it is so named from the other herbs. +[2] a litul serpell. Wild thyme. + + +SAWSE NOYRE FOR MALARD. XX.VII. I. + +Take brede and blode iboiled. and grynde it and drawe it thurgh a +cloth with Vynegur, do þerto powdour of gyngur ad of peper. & þe +grece of the Maulard. salt it. boile it wel and serue it forth. + + +CAWDEL FOR GEES. XX.VII. II. + +Take garlec and grynde it smale. Safroun and flour þerwith & salt. +and temper it up with Cowe Mylke. and seeþ it wel and serue it forth. + + +CHAWDOUN [1] FOR SWANNES XX.VII. III. + +Take þe lyuer and þe offall [2] of the Swannes & do it to seeþ in +gode broth. take it up. take out þe bonys. take & hewe the flessh +smale. make a Lyour of crustes of brede & of þe blode of þe Swan +ysoden. & do þerto powdour of clowes & of piper & of wyne & salt, & +seeþ it & cast þe flessh þerto ihewed. and messe it forth with þe +Swan. + +[1] Chawdoun. V. Gloss. +[2] offall. _Exta_, Gibles. + + +SAWSE CAMELYNE [1]. XX.VII. IIII. + +Take Raysouns of Coraunce. & kyrnels of notys. & crustes of brede & +powdour of gyngur clowes flour of canel. bray it [2] wel togyder and +do it þerto. salt it, temper it up with vynegur. and serue it forth. + +[1] Camelyne. Qu. if _Canelyne_ from the _Fluor of Canel_? +[2] bray. bray. + + +LUMBARD MUSTARD. XX.VII. V. + +Take Mustard seed and waishe it & drye it in an ovene, grynde it drye. +farse it thurgh a farse. clarifie hony with wyne & vynegur & stere it +wel togedrer and make it thikke ynowz. & whan þou wilt spende þerof +make it tnynne with wyne. + + +NOTA. XX.VII. VI. + +Cranes [1] and Herouns shul be armed [2] with lardes of Swyne. and +eten with gyngur. + +[1] Cranes. A dish frequent formerly at great tables. Archæologia, + II. p. 171. mentioned with Herons, as here, Ms. Ed. 3. where the same + Recipe occurs. et v. Lel. Coll. IV. p. 226. VI. p. 38. Rabelais, IV. + c. 59. E. of Devon's Feast. +[2] armed. Ms. Ed. No. 3. has _enarmed_, as may be read there. + _Enarmed_, however, in Lel. Collect. IV. p. 225. means, decorated + with coate of arms. Sheldes of Brawn are there _in armor_, p. 226. + However, there is such a word as _enorned_. Leland, p. 280. 285. 297. + which approaches nearer. + + +NOTA. XX.VII. VII. + +Pokok and Partruch shul be parboiled. lardid and rosted. and eten +with gyngeuer. + + +FRY BLAUNCHED. XX.VII. VIII. + +Take Almandes blaunched and grynde hem al to doust, do þise in a +thynne foile. close it þerinnne fast. and fry it in Oile. clarifie +hony with Wyne. & bake it þerwith. + + +FRYTOUR OF PASTERNAKES OF APPLES [1]. XX.VII. IX. + +Take skyrwater and pasternakes and apples, & parboile hem, make a +batour of flour and ayrenn, cast þerto ale. safroun & salt. wete hem +in þe batour and frye hem in oile or in grece. do þerto Almaund Mylk. +& serue it forth. + +[1] Frytour, &c. Contents has only, _Frytours of Pasternakes_. N. B. + _Frytour_ is _Fritter_. + + +FRYTOUR OF MYLKE. XX.VII. X. + +Take of cruddes [1] and presse out þe wheyze [2]. do þerto sum whyte +of ayrenn. fry hem. do þerto. & lay on sugur and messe forth. + +[1] Cruddes. Curds, per metathesin. +[2] wheyze. whey. + + +FRYTOUR OF ERBES. XX.VII. XI. + +Take gode erbys. grynde hem and medle [1] hem with flour and water & +a lytel zest and salt, and frye hem in oyle. and ete hem with clere +hony. + +[1] medle. mix. + + +RASYOLS [1]. XX.VII. XII. + +Take swyne lyuoers and seeþ hem wel. take brede & grate it. and take +zolkes of ayrenn. & make hit sowple [2] and do þerto a lytull of lard +carnoun lyche a dee [3]. chese gratyd [4] & whyte grece. powdour +douce & of gyngur & wynde it to balles [5] as grete as apples. take +þe calle of þe swyne & cast euere [6] by hym self þerin. Make a Crust +in a trape [7]. and lay þe ball þerin & bake it. and whan þey buth +ynowz: put þerin a layour of ayrenn with powdour fort and Safroun. +and serue it forth. + +[1] Rasyols. Rasiowls, Contents. Qu. the etymen. +[2] sowple. supple. +[3] carnoun lyche a dee. Cut like dice, diced. Fr. _De_; singular of + _Dice_. +[4] gratyd. grated. _igrated_, No. 153. +[5] wynde it to balles, make it into Balls. +[6] euere. each. +[7] trape. pan, or dish. French. + + +WHYTE MYLATES [1]. XX.VII. XIII. + +Take Ayrenn and wryng hem thurgh a cloth. take powdour fort, brede +igrated, & safroun, & cast þerto a gode quantite of vynegur with a +litull salt, medle all yfere. make a foile in a trape & bake it wel +þerinne. and serue it forth. + +[1] Mylates. Contents, _Milates_; but 155 as here. Qu. + + +CRUSTARDES [1] OF FLESSH. XX.VII. XIIII. + +Take peiouns [2], chykens, and smale briddes smyte hem in gobettes. +& seeþ hem alle ifere in god broþ wiþ veriaws [3] do þerto safroun, +make a crust in a trape. and pynche it. & cowche þe flessh þerinne. & +cast þerinne Raisouns coraunce. powdour douce and salt. breke ayrenn +and wryng hem thurgh a cloth & swyng þe sewe of þe stewe þerwith +and helde it [4] uppon the flessh. couere it & bake it wel. and serue +it forth. + +[1] Crustards. Pies. +[2] peiouns. pigeons. V. ad No. 48. +[3] veriaws. Verjuice. +[4] helde it. pour, cast. + + +MYLATES OF PORK. XX.VII. XV. + +Hewe Pork al to pecys and medle it with ayrenn & chese igrated. do +þerto powdour fort safroun & pyneres [1] with salt, make a crust in a +trape, bake it wel þerinne, and serue it forth. + +[1] pyneres. Vide Pref. + + +CRUSTARDES OF FYSSHE. XX.VII. XVI. + +Take loches, laumprouns, and Eelis. smyte hem on pecys, and stewe hem +wiþ Almaund Mylke and verions, frye the loches in oile as tofore. and +lay þe fissh þerinne. cast þeron powdour fort powdour douce. with +raysons coraunce & prunes damysyns. take galyntyn and þe sewe þerinne, +and swyng it togyder and cast in the trape. & bake it and serue it +forth. + + +CRUSTARDES OF EERBIS [1] ON FYSSH DAY. XX.VII. XVII. + +Take gode Eerbys and grynde hem smale with wallenotes pyked clene. a +grete portioun. lye it up almost wiþ as myche verions as water. seeþ +it wel with powdour and Safroun withoute Salt. make a crust in a +trape and do þe fyssh þerinne unstewed wiþ a litel oile & gode +Powdour. whan it is half ybake do þe sewe þerto & bake it up. If þou +wilt make it clere of Fyssh seeþ ayrenn harde. & take out þe zolkes & +grinde hem with gode powdours. and alye it up with gode stewes [2] +and serue it forth. + +[1] Erbis. Rather _Erbis and Fissh_. +[2] stewes. V. No. 170. + + +LESSHES [1] FRYED IN LENTON [2]. XX.VII. XVIII. + +Drawe a thick almaunde Mylke wiþ water. take dates and pyke hem clene +with apples and peeres & mynce hem with prunes damysyns. take out þe +stones out of þe prunes. & kerue the prunes a two. do þerto Raisouns +sugur. flour of canel. hoole macys and clowes. gode powdours & salt. +colour hem up with saundres. meng þise with oile, make a coffyn as +þou didest bifore & do þis Fars [3] þerin. and bake it wel and serue +it forth. + +[1] Leshes. V. Leche Lumbard in Gloss. +[2] lenton. Lentoun, Contents, i. e. Lent. +[3] Fars. Vide Gloss. + + +WASTELS YFARCED. XX.VII. XIX. + +Take a Wastel and hewe out þe crummes. take ayrenn & shepis talow & +þe crummes of þe same Wastell powdour fort & salt with Safroun and +Raisouns coraunce. & medle alle þise yfere & do it in þe Wastel. +close it & bynde it fast togidre. and seeþ it wel. + + +SAWGE YFARCED. XX.VIII. + +Take sawge. grynde it and temper it up with ayrenn. a saweyster [1] & +kerf hym to gobettes and cast it in a possynet. and do þerwiþ grece & +frye it. Whan it is fryed ynowz cast þerto sawge with ayren make it +not to harde. cast þerto powdour douce, messe it forth. If it be in +Ymber day; take sauge butter & ayrenn. and lat it stonde wel by þe +sause [2], & serue it forth. + +[1] saweyster. Qu. +[2] stonde wel by the sause. Become thick with the sawce. + + +SAWGEAT [1]. XX.VIII. I. + +Take Pork and seeþ it wel and grinde it smale and medle it wiþ ayren +& brede. ygrated. do þerto powdour fort and safroun with pyner & salt. +take & close litull Balles in foiles [2] of sawge. wete it with a +batour of ayren & fry it. & serue it forth. + +[1] Sawgeat. So named from the Sage, or _Sawge_ +[2] foiles. leaves. + + +CRYSPES [1]. XX.VIII. II. + +Take flour of pandemayn and medle it with white grece ouer the fyrer +in a chawfour [2] and do the batour þerto queyntlich [3] þurgh þy +fyngours. or thurgh a skymour. and lat it a litul [4] quayle [5] a +litell so þe þer be hool þerinne. And if þer wilt colour it wiþ +alkenet yfoundyt. take hem up & cast þerinne sugur, and serue hem +forth. + +[1] Cryspes. Ms. Ed. No. 26. _Cryppys_, meaning _Crisps_, Chaucer + having _crips_, by transposition, for _crisp_. In Kent _p_ is + commonly put before the _s_, as _haps_ is _hasp_, _waps_ is _wasp_. V. + Junius. V. _Happs_, and _Haspe_, and _Wasp_. +[2] chawfour. chaffing dish. +[3] quentlich'. nicely. +[4] a litul. Dele. +[5] quayle. an cool? + + +CRYSPELS. XX.VIII. III. + +Take and make a foile of gode Past as thynne as Paper. kerue it out & +fry it in oile. oþer in þe [1] grece and þe remnaunt [2], take hony +clarified and flaunne [3] þerwith, alye hem up and serue hem forth. + +[1] þe grece. Dele _the_. +[2] þe remnant, i. e. as for the remnant. +[3] flaunne. French _flau_, custard. + + +TARTEE. XX.VIII. IIII. + +Take pork ysode. hewe it & bray it. do þerto ayrenn. Raisouns sugur +and powdour of gyngur. powdour douce. and smale briddes þeramong & +white grece. take prunes, safroun. & salt, and make a crust in a +trape & do þer Fars [1] þerin. & bake it wel & serue it forth. + +[1] þer Fars, r. þe Fars. + + +TART IN YMBRE [1] DAY. XX.VIII. V. + +Take and parboile Oynouns presse out þe water & hewe hem smale. take +brede & bray it in a morter. and temper it up with Ayren. do þerto +butter, safroun and salt. & raisouns corauns. & a litel sugur with +powdour douce. and bake it in a trape. & serue it forth. + +[1] Ymbre. Ember. + + +TART DE BRY [1]. XX.VIII. VI. + +Take a Crust ynche depe in a trape. take zolkes of Ayren rawe & chese +ruayn [2]. & medle it & þe zolkes togyder. and do þerto powdour +gyngur. sugur. safroun. and salt. do it in a trape, bake it and serue +it forth. + +[1] de Bry. Qu. _Brie_, the country. +[2] Chese ruayn. Qu. of Roisen. V. ad 49. + + +TART DE BRYMLENT [1]. XX.VIII. VII. + +Take Fyges & Raysouns. & waisshe hem in Wyne. and grinde hem smale +with apples & peres clene ypiked. take hem up and cast hem in a pot +wiþ wyne and sugur. take salwar Salmoun [2] ysode. oþer codlyng, oþer +haddok, & bray hem smal. & do þerto white powdours & hool spices. & +salt. and seeþ it. and whanne it is sode ynowz. take it up and do it +in a vessel and lat it kele. make a Coffyn an ynche depe & do þe fars +þerin. Plaunt it boue [3] with prunes and damysyns. take þe stones +out, and wiþ dates quarte rede [4] dand piked clene. and couere the +coffyn, and bake it wel, and serue it forth. + +[1] Brymlent. Perhaps Midlent or High Lent. _Bryme_, in Cotgrave, is + + the _midst_ of Winter. The fare is certainly lenten. A.S. [Anglo- + Saxon: bryme]. Solennis, or beginning of Lent, from A.S. [Anglo-Saxon: + brymm], ora, margo. Yet, after all, it may be a mistake for + _Prymlent_. +[2] salwar Samoun. V. ad No. 98. +[3] plaunt it above. Stick it _above_, or on the top. +[4] quarte red. quartered. + + +TARTES OF FLESH [1]. XX.VIII. VIII. + +Take Pork ysode and grynde it smale. tarde [2] harde eyrenn isode & +ygrounde and do þerto with Chese ygronde. take gode powdour and hool +spices, sugur, safroun, and salt & do þerto. make a coffyn as to feel +sayde [3] & do þis þerinne, & plaunt it with smale briddes istyned & +counyng. & hewe hem to smale gobettes & bake it as tofore. & serue it +forth. + +[1] Tartes of Flesh. So we have _Tarte Poleyn_, Lel. Coll. IV. p. 226. + i.e. of Pullen, or Poultry. +[2] tarde, r. _take_. For see No. 169. +[3] to feel sayde. perhaps, _to hold the same_. + + +TARTLETES. XX.VIII. IX. + +Take Veel ysode and grinde it smale. take harde Eyrenn isode and +yground & do þerto with prunes hoole [1]. dates. icorue. pynes and +Raisouns coraunce. hool spices & powdour. sugur. salt, and make a +litell coffyn and do þis fars þerinne. & bake it & serue it forth. + +[1] hoole, whole. + + +TARTES OF FYSSHE. XX.VIII. X. + +Take Eelys and Samoun and smyte hem on pecys. & stewe it [1] in +almaund mylke and verious. drawe up on almaund mylk wiþ þe stewe. +Pyke out the bones clene of þe fyssh. and save þe myddell pece hoole +of þe Eelys & grinde þat ooþer fissh smale. and do þerto powdour, +sugur, & salt and grated brede. & fors þe Eelys þerwith þerer as [2] +þe bonys were medle þe ooþer dele of the fars & þe mylk togider. and +colour it with saundres. make a crust in a trape as before. and bake +it þerin and serue it forth. + +[1] it. rather hem, i.e. them. +[2] þereras. where. V. No. 177. + + +SAMBOCADE [1]. XX.VIII. XI. + +Take and make a Crust in a trape. & take a cruddes and wryng out þe +wheyze. and drawe hem þurgh a straynour and put in þe straynour +crustes. do þerto sugur the þridde part & somdel [2] whyte of Ayrenn. +& shake þerin blomes of elren [3]. & bake it up with curose [4] & +messe it forth. + +[1] Sambucade. As made of the _Sambucus_, or Elder. +[2] Somdel. Some. +[3] Blom of Elren. Elder flowers. +[4] curose. + + +ERBOLATES [1]. XX.VIII. XII. + +Take parsel, myntes [2], sauerey, & sauge, tansey, veruayn, clarry, +rewe, ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle +hem up with Ayrenn. do butter in a trape. & do þe fars þerto. & bake +it & messe it forth. + +[1] Erbolat, i.e. Herbolade, a confection of herbs. +[2] myntes, mint. + + +NYSEBEK [1]. XX.VIII. XIII. + +Take þere þridde part of sowre Dokkes and flour þerto. & bete it +togeder tyl it be as towh as eny lyme. cast þerto salt. & do it in a +disshe holke [2] in þe bothom, and let it out wiþ þy finger +queynchche [3] in a chowfer [4] wiþ oile. & frye it wel. and whan it +is ynowhz: take it out and cast þerto suger &c. + +[1] Nysebek. Qu. +[2] holke. Qu. hollow. +[3] queynchche. an _queyntlich'_, as No. 162. +[4] Chowfer. chaffing dish, as No. 162. + + +FOR TO MAKE POMME DORRYLE [1] AND OÞER ÞNGES. XX.VIII. XIIII. + +Take þe lire of Pork rawe. and grynde it smale. medle it up wiþ +powdre fort, safroun, and salt, and do þerto Raisouns of Coraunce, +make balles þerof. and wete it wele in white of ayrenn. & do it to +seeþ in boillyng water. take hem up and put hem on a spyt. rost hem +wel and take parsel ygronde and wryng it up with ayren & a party of +flour. and lat erne [2] aboute þe spyt. And if þou wilt, take for +parsel safroun, and serue it forth. + +[1] Pomme dorryle. Contents, _pom dorryes_, rectè, for MS. Ed. 42, + has _Pommedorry_; and see No. 177. So named from the _balls_ and _the + gilding_. "Pommes dorées, golden apples." Cotgrave. _Poundorroye_. + MS. Ed. 58; but vide _Dorry_ in Gloss. + +[2] erne. Qu. + + +COTAGRES [1]. XX.VIII. XV. + +Take and make þe self fars [2]. but do þerto pynes and sugur. take an +hole rowsted cok, pulle hym [3] & hylde [4] hym al togyder saue þe +legges. take a pigg and hilde [5] hym fro þe myddes dounward, fylle +him ful of þe fars & sowe hym fast togider. do hym in a panne & seeþ +hym wel. and whan þei bene isode: do hem on a spyt & rost it wele. +colour it with zolkes of ayren and safroun, lay þeron foyles [6] of +gold and of siluer. and serue hit forth. + +[1] Cotagres. This is a sumptuous dish. Perhaps we should read + _Cokagres_, from the _cock_ and _grees_, or wild pig, therein used. V. + _vyne grace_ in Gloss. +[2] self fars. Same as preceding Recipe. +[3] pulle hym, i.e. in pieces. +[4] hylde. cast. +[5] hilde. skin. +[6] foyles. leaves; of Laurel or Bay, suppose; gilt and silvered + for ornament. + + +HERT ROWEE [1]. XX.VIII. XVI. + +Take þer mawe of þe grete Swyne. and fyfe oþer sex of pigges mawe. +fyll hem full of þe self fars. & sowe hem fast, perboile hem. take +hem up & make smale prews [2] of gode past and frye hem. take þese +prews yfryed & seeþ [3] hem þicke in þe mawes on þe fars made after +[4] an urchoun withoute legges. put hem on a spyt & roost hem & +colour hem with safroun & messe hem forth. + +[1] Hert rowee. Contents, _Hart rows_; perhaps from _heart_. +[2] prews. Qu. V. in Gloss. +[3] seeþ. There is a fault here; it means stick. +[4] after, i. e. like. + + +POTEWS [1]. XX.VIII. XVII. + +Take Pottes of Erþe lytell of half a quart and fyll hem +full of fars of pomme dorryes [2]. oþer make with þyn honde. oþer in +a moolde pottes of þe self fars. put hem in water & seeþ hem up wel. +and whan þey buth ynowz. breke þe pottes of erþe & do þe fars on þe +spyt & rost hem wel. and whan þei buth yrosted. colour hem as pomme +dorryes. make of litull prewes [3] gode past, frye hem oþer rost hem +wel in grece. & make þerof Eerys [4] to pottes & colour it. and make +rosys [5] of gode past, & frye hem, & put þe steles [6] in þe hole +þer [7] þe spyt was. & colour it with whyte. oþer rede. & serue it +forth. + +[1] Potews. probably from the _pots_ employed. +[2] pomme dorryes. Vide ad No. 174. +[3] prewes. V. ad 176. +[4] eerys. Ears _for_ the pots. V. 185. +[5] rosys. roses. +[6] sleles. stalks. +[7] þer. there, i.e. where. V. 170. + + +SACHUS [1]. XX.VIII. XVIII. + +Take smale Sachellis of canuas and fille hem full of þe same fars [2] +& seeþ hem. and whan þey buth ynowz take of the canvas, rost hem & +colour hem &c. + +[1] Sachus. I suppose _sacks_. +[2] same fars. viz. as 174. + + +BURSEWS [1]. XX.VIII. XIX. + +Take Pork, seeþ it and grynde it smale +wiþ sodden ayren. do þerto gode powdours and hole spices and salt +with sugur. make þerof smale balles, and cast hem in a batour [2] of +ayren. & wete hem in flour. and frye hem in grece as frytours [3]. +and serue hem forth. + +[1] Bursews. Different from _Bursen_ in No. 11; therefore qu. etymon. +[2] Batour. batter. +[3] frytours. fritters. + + +SPYNOCHES [1] YFRYED. XX.IX. + +Take Spynoches. perboile hem in seþyng water. take hem up and +presse . . . out of þe water [2] and hem [3] in two. frye hem in oile +clene. & do þerro powdour. & serue forth. + +[1] Spynoches. Spinage, which we use in the singular. +[2] out of the water. dele _of_; or it may mean, _when out of the + water_. +[3] hem r. _hewe_. + + +BENES YFRYED. XX.IX. I. + +Take benes and seeþ hem almost til þey bersten. take and wryng out +þer water clene. do þerto Oynouns ysode and ymynced. and garlec +þerwith. frye hem in oile. oþer in grece. & do þerto powdour douce. & +serue it forth. + + +RYSSHEWS [1] OF FRUYT. XX.IX. II. + +Take Fyges and raisouns. pyke hem and waisshe hem in Wyne. grynde hem +wiþ apples and peeres. ypared and ypiked clene. do þerto gode +powdours. and hole spices. make bailes þerof. fryen in oile and serue +hem forth. + +[1] Rysshews. _russhewses_, Contents. Qu. + + +DARYOLS [1]. XX.IX. III. + +Take Creme of Cowe mylke. oþer of Almandes. do þerto ayren with sugur, +safroun, and salt, medle it yfere. do it in a coffyn. of II. ynche +depe. bake it wel and serue it forth, + +[1] Daryols. Qu. + + +FLAUMPENS [1]. XX.IX. IIII. + +Take fat Pork ysode. pyke it clene. grynde it smale. grynde Chese & +do þerto. wiþ sugur and gode powdours. make a coffyn of an ynche depe. +and do þis fars þerin. make a thynne foile of gode past & kerue out +þeroff smale poyntes [2]. frye hem in fars [3]. & bake it up &c. + +[1] Flaumpeyns. _Flaumpens_, Contents. V. No. 113. +[2] Points, seems the same as _Prews_, No. 176. +[3] in fars, f. _in the fars_; and yet the Fars is disposed of before; + ergo quære. + + +CHEWETES [1] ON FLESSHE DAY. XX.IX. V. + +Take þer lire of Pork and kerue it al to pecys. and hennes þerwith +and do it in a panne and frye it & make a Coffyn as to [2] a pye +smale & do þerinne. & do þeruppon zolkes of ayrenn. harde. powdour of +gyngur and salt, couere it & fry it in grece. oþer bake it wel and +serue it forth. + +[1] Chewets. V. 186. +[2] as to, as for. V. No. 177. + + +CHEWETES ON FYSSH DAY. XX.IX. VI. + +Take Turbut. haddok. Codlyng. and hake. and seeþ it. grynde it smale. +and do þerto Dates. ygrounden. raysouns pynes. gode powdoer and salt. +make a Coffyn as tofore saide. close þis þerin. and frye it in oile. +oþer stue it in gyngur. sugur. oþer in wyne. oþer bake it. & serue +forth. + + +HASTLETES [1] OF FRUYT. XX.IX. VII. + +Take Fyges iquarterid [2]. Raysouns hool dates and Almandes hoole. +and ryne [3] hem on a spyt and roost hem. and endore [4] hem as pomme +dorryes & serue hem forth. + +[1] Hastletes. _Hasteletes_, Contents. +[2] iquarterid. iquartered. +[3] ryne. run. +[4] endore. endorse, MS. Ed. 42. II. 6. v. ad 147. + + +COMADORE [1]. XX.IX. VII. + +Take Fyges and Raisouns. pyke hem and waisshe hem clene, skalde hem +in wyne. grynde hem right smale, cast sugur in þe self wyne. and +founde it togyder. drawe it up thurgh a straynour. & alye up þe fruyt +þerwith. take gode peerys and Apples. pare hem and take þe best, +grynde hem smale and cast þerto. set a pot on þe fuyrer [2] wiþ oyle +and cast alle þise þynges þerinne. and stere it warliche, and kepe it +wel fro brennyng. and whan it is fyned cast þerto powdours of gynger +of canel. of galyngale. hool clowes flour of canel. & macys hoole. +cast þerto pynes a litel fryed in oile & salt, and whan it is ynowz +fyned: take it up and do it in a vessel & lat it kele. and whan it is +colde: kerue out with a knyf smale pecys of þe gretnesse & of þe +length of a litel fyngur. & close it fast in gode past. & frye hen in +oile. & serue forth. + +[1] Comadore. Qu. +[2] Fuyr. fire. + + +CHASTLETES [1], XX.IX. IX. + +Take and make a foyle of gode past with a roller of a foot brode. & +lyngur[2] by cumpas. make iiii Coffyns of þe self past uppon þe +rolleres þe gretnesse of þe smale of þyn Arme. of vi ynche depnesse. +make þe gretust [3] in þe myddell. fasten þe foile in þe mouth +upwarde. & fasten þee [4] oþere foure in euery syde. kerue out +keyntlich kyrnels [5] above in þe manere of bataiwyng [6] and drye +hem harde in an Ovene. oþer in þe Sunne. In þe myddel Coffyn do a +fars of Pork with gode Pork & ayrenn rawe wiþ salt. & colour it wiþ +safroun and do in anoþer Creme of Almandes. and helde [7] it in +anoþer [8] creme of Cowe mylke with ayrenn. colour it with saundres. + +anoþur manur. Fars of Fygur. of raysouns. of Apples. of Peeres. & +holde it in broun [9]. + +anoþer manere. do fars as to frytours blanched. and colour it with +grene. put þis to þe ovene & bake it wel. & serue it forth with ew +ardaunt [10]. + +[1] Chastelets. Litlle castles, as is evident from the + kernelling and the battlements mentioned. _Castles of jelly + templewise made._ Lel. Coll. IV. p. 227. +[2] lynger. longer. +[3] gretust. greatest. +[4] þee, i. e. thou. +[5] kyrnels. Battlements. V. Gloss. Keyntlich, quaintly, curiously. V. + Gloss. +[6] bataiwyng. embatteling. +[7] helde. put, cast. +[8] another. As the middle one and only two more are provided for, + the two remaining were to be filled, I presume, in the same manner + alternately. +[9] holde it broun. make it brown. +[10] ew ardaunt. hot water. _Eau_, water; anciently written _eue_. + + +FOR TO MAKE II. [1] PECYS OF FLESSH TO FASTEN TOGYDER. XX.IX. X. + +Take a pece of fressh Flesh and do it in a pot for to seeþ. or take a +pece of fressh Flessh and kerue it al to gobetes. do it in a pot to +seeþ. & take þe wose [2] of comfery & put it in þe pot to þe flessh & +it shal fasten anon, & so serue it forth. + +[1] II. _Twey_, Contents. +[2] wose. Roots of comfrey are of a very glutinous nature. Quincy. + Dispens. p. 100. _Wose_ is A.S. [Anglo-Saxon: paer], _humour_, + juice. See Junius. v. _Wos_, and Mr. Strype's Life of Stow, p. VIII. + + +PUR FAIT YPOCRAS [1]. XX.IX. XI. Treys Unces de canett. & iii unces + +de gyngeuer. spykenard de Spayn le pays dun denerer [2], garyngale +[3]. clowes, gylofre. poeurer long [4], noiez mugadez [5]. maziozame +[6] cardemonij [7] de chescun i. quart' douce [8] grayne & [9] de +paradys stour de queynel [10] de chescun dim [11] unce de toutes, +soit fait powdour &c. + +[1] Pur fait Ypocras. Id est, _Pour faire Ypocras_; a whole pipe of + which was provided for archbishop Nevill's feast about A.D. 1466, So + that it was in vast request formerly. +[2] le pays d'un denerer, i.e. _le pays d'un Denier_. +[3] garyngale, i.e. _galyngale_. +[4] poeurer long, r. poiurer long, i.e. _poivre long_. +[5] mugadez, r. muscadez; but q. as the French is _muguette_. Nutmegs. +[6] maziozame, r. _marjorame_. +[7] Cardemonij, r. _Cardamones_. +[8] quartdouce, r. _d'once._. Five penny weights. +[9] &. dele. +[10] queynel. Perhaps _Canell_; but qu. as that is named before. +[11] dim. dimid. + + +FOR TO MAKE BLANK MAUNGER [1]. XX.IX. XII. + +Put Rys in water al a nyzt and at morowe waisshe hem clene, afterward +put hem to þe fyre fort [2] þey berst & not to myche. ssithen [3] +take brawn of Capouns, or of hennes. soden & drawe [4] it smale. +after take mylke of Almandes. and put in to þe Ryys & boile it. and +whan it is yboiled put in þe brawn & alye it þerwith. þat it be wel +chargeaunt [5] and mung it fynelich' [6] wel þat it sit not [7] to þe +pot. and whan it is ynowz & chargeaunt. do þerto sugur gode part, +put þerin almandes. fryed in white grece. & dresse it forth. + +[1] blank maunger. Very different from that we make now. V. 36. +[2] fyre fort. strong fire. +[3] ssithen. then. +[4] drawe. make. +[5] chargeaunt. stiff. So below, _ynowhz & chargeaunt_. V.193, 194. V. + Gloss. +[6] mung it fynelich' wel. stir it very well. +[7] sit not. adheres not, and thereby burns not. Used now in the + North. + + +FOR TO MAKE BLANK DESNE [1]. XX.IX. XIII. + +Take Brawn of Hennes or of Capouns ysoden withoute þe skyn. & hewe +hem as smale as þou may. & grinde hem in a morter. after take gode +mylke of Almandes & put þe brawn þerin. & stere it wel togyder & do +hem to seeþ. & take flour of Rys & amydoun & alay it. so þat it be +chargeant. & do þerto sugur a gode party. & a party of white grece. +and when it is put in disshes strewe uppon it blaunche powdour, and +þenne put in blank desire and mawmenye [2] in disshes togider. And +serue forth. + +[1] blank _Desne_. _Desire_, Contents; rectè. V. Gloss. The Recipe in + MS. Ed. 29 is much the same with this. +[2] Mawmenye. See No. 194. + + +FOR TO MAKE MAWMENNY [1]. XX.IX. XIIII. +Take þe chese and of Flessh of Capouns or of Hennes. & hakke smale in +a morter. take mylke of Almandes with þe broth of freissh Beef, oþer +freissh flessh. & put the flessh in þe mylke oþer in the broth and set +hem to þe frye [2]. & alye hem up with flour of Ryse. or gastbon [3]. +or amydoun. as chargeant as with blanke desire. & with zolkes of ayren and +safroun for to make it zelow. and when it is dressit in disshes with +blank desire styk above clowes de gilofre. & strewe Powdour of +galyngale above. and serue it forth. + +[1] Mawmenny. _Mawmoune_, Contents. _Maumene_ MS. Ed. 29. 30. vide No. + 193. See Preface for a _fac-simile_ of this Recipe. +[2] þe frye. an fyre? +[3] gastbon. Qu. + + +THE PETY PERUAUNT [1]. XX.IX. XV. Take male Marow [2]. hole parade +[3] and kerue it rawe. powdour of Gynger. zolkes of Ayrenn, dates +mynced. raisouns of coraunce. salt a lytel. & loke þat þou make þy +past with zolkes of Ayren. & þat no water come þerto. and forme þy +coffyn. and make up þy past. + +[1] pety peruaunt. a paste; therefore, perhaps, _paty_; but qu. the + latter word. +[2] male Marow. Qu. +[3] parade. Qu. + + +PAYN PUFF [1]. XX.IX. XVI. Eodem modo fait payn puff. but make it +more tendre þe past. and loke þe past be rounde of þe payn puf as a +coffyn & a pye. + +[1] Payn puff. Contents has, _And the pete puant_. + + + +[1]XPLICIT. + +[1] A blank was left in the original for a large _E_. + + + + +THE FOLLOWING MEMORANDUM AT THE END OF THE ROLL. + + "Antiquum hoc monumentum oblatum et missum est majestati vestræ + vicesimo septimo die mensis Julij, anno regno vestri fælicissimi + vicesimo viij ab humilimo vestro subdito, vestræque, majestati + fidelissimo + + EDWARD STAFFORD, Hæres domus subversæ Buckinghamiens." + +N.B. He was Lord Stafford and called Edward. + +Edw. D. of Bucks beheaded 1521. 13 H. VIII. + | +Henry, restored in blood by H. VIII.; and again + | [1 Ed. VI. +Edw. aged 21, 1592; born 1592. 21. ob. 1525. + | 21 [f. 1625. +Edw. b. 1600. ---- + 1571 born. + + + + +ANCIENT COOKERY. A.D. 1381. + +_Hic incipiunt universa servicia tam de carnibus quam de pissibus_ +[1]. + +I. FOR TO MAKE FURMENTY [1]. + +Nym clene Wete and bray it in a morter wel that the holys [2] gon al +of and seyt [3] yt til it breste and nym yt up. and lat it kele [4] +and nym fayre fresch broth and swete mylk of Almandys or swete mylk +of kyne and temper yt al. and nym the yolkys of eyryn [5]. boyle it a +lityl and set yt adoun and messe yt forthe wyth fat venyson and fresh +moton. + +[1] See again, No. I. of the second part of this treatise. +[2] Hulls. +[3] Miswritten for _seyth_ or _sethe_, i.e. seeth. +[4] cool. +[5] eggs. + + +II. FOR TO MAKE PISE of ALMAYNE. + +Nym wyte Pisyn and wasch hem and seth hem a good wyle sithsyn wasch +hem in golde [1] watyr unto the holys gon of alle in a pot and kever +it wel that no breth passe owt and boyle hem ryzt wel and do therto +god mylk of Almandys and a party of flowr of ris and salt and safron +and messe yt forthe. + +[1] cold. + + +III. + +Cranys and Herons schulle be euarund [1] wyth Lardons of swyne and +rostyd and etyn wyth gyngynyr. + +[1] Perhaps _enarmed_, or _enorned_. See Mr. Brander's Roll, No. 146. + + +IV. + +Pecokys and Partrigchis schul ben yparboyld and lardyd and etyn wyth +gyngenyr. + + +V. MORTERELYS [1]. + +Nym hennyn and porke and seth hem togedere nym the lyre [2] of the +hennyn and the porke and hakkyth finale and grynd hit al to dust and +wyte bred therwyth and temper it wyth the selve broth and wyth heyryn +and colure it with safroun and boyle it and disch it and cast theron +powder of peper and of gyngynyr and serve it forthe. + +[1] V. Mortrews in Gloss. +[2] Flesh. + + +VI. CAPONYS INC ONEYS. + +Schal be sodyn. Nym the lyre and brek it smal In a morter and peper +and wyte bred therwyth and temper it wyth ale and ley it wyth the +capoun. Nym hard sodyn eyryn and hewe the wyte smal and kaste thereto +and nym the zolkys al hole and do hem in a dysch and boyle the capoun +and colowre it wyth safroun and salt it and messe it forthe. + + +VII. HENNYS [1] IN BRUET. + +Schullyn be scaldyd and sodyn wyth porke and grynd pepyr and comyn +bred and ale and temper it wyth the selve broth and boyle and colowre +it wyth safroun and salt it and messe it forthe. + +[1] Hens. + + +VIII. HARYS [1] IN CMEE [2]. + +Schul be parboylyd and lardyd and rostid and nym onyons and myce hem +rizt smal and fry hem in wyte gres and grynd peper bred and ale and +the onions therto and coloure it wyth safroun and salt it and serve +it forth. + +[1] Hares. +[1] Perhaps _Cinee_; for see No. 51. + + +IX. HARIS IN TALBOTAYS. + +Schul be hewe in gobbettys and sodyn with al the blod Nym bred piper +and ale and grynd togedere and temper it with the selve broth and +boyle it and salt it and serve it forthe. + + +X. CONYNGGYS [1] IN GRAVEY. + +Schul be sodyn and hakkyd in gobbettys and grynd gyngynyr galyngale +and canel. and temper it up with god almand mylk and boyle it and nym +macys and clowys and kest [2] therin and the conynggis also and salt +hym [3] and serve it forthe. + +[1] Rabbits. +[2] Cast. +[3] _it_, or perhaps _hem_. + + +XI. FOR TO MAKE A COLYS [1]. + +Nym hennys and schald hem wel. and seth hem after and nym the lyre +and hak yt smal and bray it with otyn grotys in a morter and with +wyte bred and temper it up wyth the broth Nym the grete bonys and +grynd hem al to dust and kest hem al in the broth and mak it thorw a +clothe and boyle it and serve it forthe. + +[1] Cullis. V. Preface. + + +XII. FOR TO MAKE NOMBLES [1]. + +Nym the nomblys of the venysoun and wasch hem clene in water and salt +hem and seth hem in tweye waterys grynd pepyr bred and ale and temper +it wyth the secunde brothe and boyle it and hak the nomblys and do +theryn and serve it forthe. + +[1] Umbles. + + +XIII. FOR TO MAKE BLANCHE BREWET DE ALYNGYN. + +Nym kedys [1] and chekenys and hew hem in morsellys and seth hem in +almand mylk or in kyne mylke grynd gyngyner galingale and cast therto +and boyle it and serve it forthe. + +[1] Kids. + + +XIV. FOR TO MAKE BLOMANGER [1]. + +Nym rys and lese hem and wasch hem clene and do thereto god almande +mylk and seth hem tyl they al to brest and than lat hem kele and nym +the lyre of the hennyn or of capouns and grynd hem smal kest therto +wite grese and boyle it Nym blanchyd almandys and safroun and set +hem above in the dysche and serve yt forthe. + +[1] Blanc-manger. See again, No. 33, 34. II. No. 7. Chaucer writes it + _Blankmanger_. + + +XV. FOR TO MAKE AFRONCHEMOYLE [1]. + +Nym eyren wyth al the wyte and myse bred and schepys [2] talwe as +gret as dyses [3] grynd peper and safroun and cast therto and do hit +in the schepis wombe seth it wel and dresse it forthe of brode leches +thynne. + +[1] Frenchemulle d'un mouton. A sheeps call, or kell. Cotgrave. + Junius, v. _Moil_, says, "a French moile Chaucero est cibus + delicatior, a dish made of marrow and grated bread." +[2] Sheep's fat. +[3] dice; square bits, or bits as big as dice. + + +XVI. FOR TO MAKE BRYMEUS. + +Nym the tharmys [1] of a pygge and wasch hem clene in water and salt +and seth hem wel and than hak hem smale and grynd pepyr and safroun +bred and ale and boyle togedere Nym wytys of eyrynn and knede it +wyth flour and mak smal pelotys [2] and fry hem with wyte grees and +do hem in disches above that othere mete and serve it forthe. + +[1] Rops, guts, puddings +[2] Balls, pellets, from the French _pelote._ + + +XVII. FOR TO MAKE APPULMOS [1]. + +Nym appelyn and seth hem and lat hem kele and make hem thorw a clothe +and on flesch dayes kast therto god fat breyt [2] of Bef and god wyte +grees and sugar and safroun and almande mylk on fysch dayes oyle de +olyve and gode powdres [3] and serve it forthe. + +[1] See No. 35. +[2] Breth, i. e. broth. See No. 58. +[3] Spices ground small. See No. 27, 28. 35. 58. II. No. 4. 17. or + perhaps of Galingale. II. 20. 24. + + +XVIII. FOR TO MAKE A FROYS [1]. + +Nym Veel and seth it wel and hak it smal and grynd bred peper and +safroun and do thereto and frye yt and presse it wel upon a bord and +dresse yt forthe. + +[1] a Fraise + + +XIX. FOR TO MAKE FRUTURS [1]. + +Nym flowre and eyryn and grynd peper and safroun and mak therto a +batour and par aplyn and kyt hem to brode penys [2] and kest hem +theryn and fry hem in the batour wyth fresch grees and serve it +forthe. + +[1] Fritters. +[2] Pieces as broad as pennies, or perhaps pecys. + + +XX. FOR TO MAKE CHANKE [1]. + +Nym Porke and seth it wel and hak yt smal nym eyryn wyth al the wytys +and swyng hem wel al togedere and kast god swete mylke thereto and +boyle yt and messe it forthe. + +[1] Quære. + + +XXI. FOR TO MAKE JUSSEL. + +Nym eyryn wyth al the wytys and mice bred grynd pepyr and safroun and +do therto and temper yt wyth god fresch broth of porke and boyle it +wel and messe yt forthe. + + +XXII. FOR TO MAKE GEES [1] IN OCHEPOT [2]. + +Nym and schald hem wel and hew hem wel in gobettys al rawe and seth +hem in her owyn grees and cast therto wyn or ale a cuppe ful and myce +onyons smal and do therto and boyle yt and salt yt and messe yt +forthe. + +[1] Gese. +[2] Hochepot. Vide Gloss. + + +XXIII. FOR TO MAKE EYRYN IN BRUET. + +Nym water and welle [1] yt and brek eyryn and kast theryn and grynd +peper and safroun and temper up wyth swete mylk and boyle it and +hakke chese smal and cast theryn and messe yt forthe. + +[1] Quære the meaning. + + +XXIV. FOR TO MAKE CRAYTOUN [1]. + +Tak checonys and schald hem and seth hem and grvnd gyngen' other +pepyr and comyn and temper it up wyth god mylk and do the checonys +theryn and boyle hem and serve yt forthe. + +[1] Vide ad No. 60 of the Roll. + + +XXV. FOR TO MAKE MYLK ROST. + +Nym swete mylk and do yt in a panne nyn [1] eyryn wyth al the wyte +and swyng hem wel and cast therto and colowre yt wyth safroun and +boyl it tyl yt wexe thikke and thanne seth [2] yt thorw a culdore [3] +and nym that, leyyth [4] and presse yt up on a bord and wan yt ys +cold larde it and scher yt on schyverys and roste yt on a grydern +and serve yt forthe. + +[1] Read _nym_. +[2] strain. See No. 27. +[3] Cuilinder. +[4] That which is left in the cullinder. + + +XXVI. FOR TO MAKE CRYPPYS [1]. + +Nym flour and wytys of eyryn sugur other hony and sweyng togedere and +mak a batour nym wyte grees and do yt in a posnet and cast the batur +thereyn and stury to thou have many [2] and tak hem up and messe hem +wyth the frutours and serve forthe. + +[1] Meaning, _crisps_. V. Gloss. +[2] It will run into lumps, I suppose. + + +XXVII. FOR TO MAKE BERANDYLES [1]. + +Nym Hennys and seth hem wyth god Buf and wan hi ben sodyn nym the +Hennyn and do awey the bonys and bray smal yn a mortar and temper yt +wyth the broth and seth yt thorw a culdore and cast therto powder of +gyngenyr and sugur and graynys of powmis gernatys [2] and boyle yt +and dresse yt in dysches and cast above clowys gylofres [3] and maces +and god powder [4] serve yt forthe. + +[1] Quære the meaning. +[2] Pomegranates. V. No. 39. +[3] Not clove-gilliflowers, but _cloves_. See No. 30, 31, 40. +[4] See No. 17, note [3]. + + +XXVIII. FOR TO MAKE CAPONS IN CASSELYS. + +Nym caponys and schald hem nym a penne and opyn the skyn at the hevyd +[1] and blowe hem tyl the skyn ryse from the flesshe and do of the +skyn al hole and seth the lyre of Hennyn and zolkys of heyryn and god +powder and make a Farsure [2] and fil ful the skyn and parboyle yt +and do yt on a spete and rost yt and droppe [3] yt wyth zolkys of +eyryn and god powder rostyng and nym the caponys body and larde yt +and roste it and nym almaunde mylk and amydoun [4] and mak a batur +and droppe the body rostyng and serve yt forthe. + +[1] Head. Sax. [Anglo-Saxon: heofod] and [Anglo-Saxon: hevod], hence + our _Head_. +[2] stuffing. +[3] baste. +[4] Vide Gloss. + + +XXIX. FOR TO MAKE THE BLANK SURRY [1]. + +Tak brann [2] of caponys other of hennys and the thyes [3] wythowte +the skyn and kerf hem smal als thou mayst and grynd hem smal in a +morter and tak mylk of Almaundys and do yn the branne and grynd hem +thanne togedere and and seth hem togeder' and tak flour of rys other +amydoun and lye it that yt be charchant and do therto sugur a god +parti and a party of wyt grees and boyle yt and wan yt ys don in +dyschis straw upon blank poudere and do togedere blank de sury and +manmene [4] in a dysch and serve it forthe. + +[1] Vide _Blank Desire_ in Gloss. +[2] Perhaps _brawn_, the brawny part. See No. 33, and the Gloss. +[3] Thighs. +[4] See the next number. Quære _Mawmeny_. + + +XXX. FOR TO MAKE MANMENE [1]. + +Tak the thyys [2] other the flesch of the caponys fede [3] hem and +kerf hem smal into a morter and tak mylk of Almandys wyth broth of +fresch Buf and do the flesch in the mylk or in the broth and do yt to +the fyre and myng yt togedere wyth flour of Rys othere of wastelys +als charchaut als the blank de sure and wyth the zolkys of eyryn for +to make it zelow and safroun and wan yt ys dressyd in dysches wyth +blank de sure straw upon clowys of gelofre [4] and straw upon powdre +of galentyn and serve yt forthe. + +[1] Vide Number 29, and the Gloss. +[2] Thighs. +[3] Quære. +[4] See No. 27, note [3]. + + +XXXI. FOR TO MAKE BRUET OF ALMAYNE. + +Tak Partrichys rostyd and checonys and qualys rostyd and larkys ywol +and demembre the other and mak a god cawdel and dresse the flesch in +a dysch and strawe powder of galentyn therupon. styk upon clowys of +gelofre and serve yt forthe. + + +XXXII. FOR TO MAKE BRUET OF LOMBARDYE. + +Tak chekenys or hennys or othere flesch and mak the colowre als red +as any blod and tak peper and kanel and gyngyner bred [1] and grynd +hem in a morter and a porcion of bred and mak that bruer thenne and +do that flesch in that broth and mak hem boyle togedere and stury it +wel and tak eggys and temper hem wyth Jus of Parcyle and wryng hem +thorwe a cloth and wan that bruet is boylyd do that therto and meng +tham togedere wyth fayr grees so that yt be fat ynow and serve yt +forthe. + +[1] This is still in use, and, it seems, is an old compound. + + +XXXIII. FOR TO MAKE BLOMANGER [1]. + +Do Ris in water al nyzt and upon the morwe wasch hem wel and do hem +upon the fyre for to [2] they breke and nozt for to muche and tak +Brann [3] of Caponis sodyn and wel ydraw [4] and smal and tak almaund +mylk and boyle it wel wyth ris and wan it is yboylyd do the flesch +therin so that it be charghaunt and do therto a god party of sugure +and wan it ys dressyd forth in dischis straw theron blaunche Pouder +and strik [5] theron Almaundys fryed wyt wyte grece [6] and serve yt +forthe. + +[1] See No. 14. +[2] till. _for_, however, abounds. +[3] See No. 29. note d. +[4] Perhaps, _strained_. See No. 49; and Part II. No. 33. +[5] Perhaps, _stik_, i.e. stick; but see 34. +[6] Grese. Fat, or lard. + + +XXXIV. FOR TO MAKE SANDALE THAT PARTY TO BLOMANGER. + +Tak Flesch of Caponys and of Pork sodyn kerf yt smal into a morter +togedere and bray that wel. and temper it up wyth broth of Caponys +and of Pork that yt be wel charchaunt also the crem of Almaundys and +grynd egges and safroun or sandres togedere that it be coloured and +straw upon Powder of Galentyn and strik thereon clowys and maces and +serve it forthe. + + +XXXV. FOR TO MAKE APULMOS [1]. + +Tak Applys and seth hem and let hem kele and after mak hem thorwe a +cloth and do hem im a pot and kast to that mylk of Almaundys wyth god +broth of Buf in Flesch dayes do bred ymyed [2] therto. And the fisch +dayes do therto oyle of olyve and do therto sugur and colour it wyth +safroun and strew theron Powder and serve it forthe. + +[1] See No. 17. +[2] ymyced, i.e. _minced_. + + +XXXVI. FOR TO MAKE METE GELEE [1] THAT IT BE WEL CHARIAUNT. + +Tak wyte wyn and a party of water and safroun and gode spicis and +flesch of Piggys or of Hennys or fresch Fisch and boyle them togedere +and after wan yt ys boylyd and cold dres yt in dischis and serve yt +forthe. + +[1] meat jelly. + + +XXXVII. FOR TO MAKE MURREY [1]. + +Tak mulbery [2] and bray hem in a morter and wryng [3] hem thorth a +cloth and do hem in a pot over the fyre and do thereto fat bred and +wyte gresse and let it nazt boyle no ofter than onys and do thereto a +god party of sugur and zif yt be nozt ynowe colowrd brey mulburus and +serve yt forthe. + +[1] Morrey. Part II. No. 26. +[2] This is to be understood pluraly, _quasi_ mulberries. +[2] Read _wryng_. For see part II. No. 17. 2B. Chaucer, v. _wronge_ + and _ywrong_. + + +XXXVIII. FOR TO MAKE A PENCHE OF EGGES. + +Tak water and do it in a panne to the fyre and lat yt sethe and after +tak eggs and brek hem and cast hem in the water and after tak a chese +and kerf yt on fowr partins and cast in the water and wanne the chese +and the eggys ben wel sodyn tak hem owt of the water and wasch hem in +clene water and tak wastel breed and temper yt wyth mylk of a kow. +and after do yt over the fyre and after forsy yt wyth gyngener and +wyth cornyn and colowr yt wyth safroun and lye yt wyth eggys and oyle +the sewe wyth Boter and kep wel the chese owt and dresse the sewe and +dymo [1] eggys thereon al ful and kerf thy chese in lytyl schyms and +do hem in the sewe wyth eggys and serve yt forthe. + +[1] Perhaps, _do mo_, i.e. put more. + + +XXXIX. FOR TO MAKE COMYN. + +Tak god Almaunde mylk and lat yt boyle and do ther'in amydoun wyth +flowr of Rys and colowr yt wyth safroun and after dresse yt wyth +graynis of Poungarnetts [1] other wyth reysens zyf thow hast non +other and tak sugur and do theryn and serve it forthe. + +[1] Vide No. 27. + + +XIV. For to make Fruturs [1]. + +Tak crommys [2] of wyte bred and the flowris of the swete Appyltre +and zolkys of Eggys and bray hem togedere in a morter and temper yt +up wyth wyte wyn and mak yt to sethe and wan yt is thykke do thereto +god spicis of gyngener galyngale canel and clowys gelosre and serve +yt forth; + +[1] Fritters. +[2] Crumbs. + + +XLI. For to make Rosee [1]. + +Tak the flowris of Rosys and wasch hem wel in water and after bray +hem wel in a morter and than tak Almondys and temper hem and seth hem +and after tak flesch of capons or of hennys and hac yt smale and than +bray hem wel in a morter and than do yt in the Rose [2] so that the +flesch acorde wyth the mylk and so that the mete be charchaunt and +after do yt to the fyre to boyle and do thereto sugur and safroun +that yt be wel ycolowrd and rosy of levys and of the forseyde flowrys +and serve yt forth. + +[1] Vide No. 47. +[2] i.e. Rosee. + + +XLII. FOR TO MAKE POMMEDORRY [1]. + +Tak Buff and hewe yt smal al raw and cast yt in a morter and grynd yt +nozt to smal tak safroun and grynd therewyth wan yt ys grounde tak +the wyte of the eyryn zyf yt be nozt styf. Cast into the Buf pouder +of Pepyr olde resyns and of coronse set over a panne wyth fayr water +and mak pelotys of the Buf and wan the water and the pelots ys wel +yboylyd and [2] set yt adoun and kele yt and put yt on a broche and +rost yt and endorre yt wyth zolkys of eyryn and serve yt forthe. + +[1] Vide No. 58. +[2] dele _and_. + + +XLIII. FOR TO MAKE LONGE DE BUF [1]. + +Nym the tonge of the rether [2] and schalde and schawe [3] yt wel and +rizt clene and seth yt and sethe nym a broche [4] and larde yt wyth +lardons and wyth clowys and gelofre and do it rostyng and drop yt wel +yt rostyd [5] wyth zolkys of eyrin and dresse it forthe. + +[1] Neat's Tongue. _Make_ signifies _to dress_, as II. 12. +[2] The ox or cow. Lye in Jun. Etymolog. v. _Rother_. +[3] Shave, scrape. +[4] A larding-pin. +[5] Pehaps, _wyle it rostyth_. + + +XLIV. FOR TO MAKE REW DE RUMSY. + +Nym swynys fet and eyr [1] and make hem clene and seth hem alf wyth +wyn and half wyth water cast mycyd onyons thereto and god spicis and +wan they be ysodyn nym and rosty hem in a grydere wan it is yrostyd +kest thereto of the selve broth hy lyed wyth amydoun and anyeyd +onyons [2] and serve yt forth. + +[1] To be understood plurally, _Ears_. +[2] Miswritten for _mycyd_, i. e. minced onyons. + + +XLV. FOR TO MAKE BUKKENADE [1]. + +Nym god fresch flesch wat maner so yt be and hew yt in smale morselys +and seth yt wyth gode fresch buf and cast thereto gode mynced onyons +and gode spicerye and alyth [2] wyth eyryn and boyle and dresse yt +forth. + +[1] Vide No. 52. +[2] Stiffen, thicken it. See No. 44. where _lyed_ has that sense. See + also 46. + + +XLVI. FOR TO MAKE SPINE [1]. + +Nym the flowrys of the haw thorn clene gaderyd and bray hem al to +dust and temper hem wyth Almaunde mylk and aly yt wyth amydoun and +wyth eyryn wel rykke [2] and boyle it and messe yt forth and flowrys +and levys abovyn on [3]. + +[1] This dish, no doubt, takes its name from _Spina_, of which it is + made. +[2] Read, þykke, _thykke_. +[3] It means _laid upon it_. + + +XLVII. FOR TO MAKE ROSEE [1] AND FRESEE AND SWAN SCHAL BE YMAD IN THE +SELVE MANER. + +Nym pyggus and hennys and other maner fresch flesch and hew yt in +morselys and seth yt in wyth wyn and [2] gyngyner and galyngale and +gelofre and canel [3] and bray yt wel and kest thereto and alye yt +wyth amydoun other wyth flowr of rys. + +[1] Vide No. 41. +[2] Perhaps, _in wyn with_. +[3] Cinamon. Vide Gloss. + + +XLVIII. FOR TO MAKE AN AMENDEMENT FORMETE THAT YS TO [1] SALT AND +OVER MYCHYL. + +Nym etemele and bynd yt in a fayr lynnen clowt and lat yt honge in +the pot so that yt thowche nozt the bottym and lat it hongy thereynne +a god wyle and seþh [2] set yt fro the fyre and let yt kele and yt +schal be fresch ynow wythoute any other maner licowr ydo thereto. + +[1] id est, _too_. +[2] Read, seth, i.e. then. + + +XLIX. FOR TO MAKE RAPY [1]. + +Tak Fygys and reysyns and wyn and grynd hem togeder tak and draw hem +thorw a cloth and do thereto powder of Alkenet other of rys and do +thereto a god quantite of pepir and vyneger and boyle it togeder and +messe yt and serve yt forth. + +[1] Vide Part II. No. 1. 28. + + +L. FOR TO MAKE AN EGGE DOWS [1]. + +Tak Almaundys and mak god mylk and temper wyth god wyneger clene tak +reysynys and boyle hem in clene water and tak the reysynis and tak +hem owt of the water and boyle hem wyth mylk and zyf thow wyl colowr +yt wyth safron and serve yt forth. + +[1] Vide ad Part II. No. 21. There are no eggs concerned, so no doubt + it should be _Eger Dows_. Vide Gloss. + + +LI. FOR TO MAKE A MALLARD IN CYNEY [1]. + +Tak a mallard and pul hym drye and swyng over the fyre draw hym but +lat hym touche no water and hew hym in gobettys and do hym in a pot +of clene water boyle hem wel and tak onyons and boyle and bred and +pepyr and grynd togedere and draw thorw a cloth temper wyth wyn and +boyle yt and serve yt forth. + +[1] See No. 8. + + +LII. FOR TO MAKE A BUKKENADE [1]. + +Tak veel and boyle it tak zolkys of eggys and mak hem thykke tak +macis and powdre of gyngyner and powder of peper and boyle yt togeder +and messe yt forth. + +[1] Vide No. 45. + + +LIII. FOR TO MAKE A ROO BROTH [1]. + +Tak Parsile and Ysop and Sauge and hak yt smal boil it in wyn and in + +water and a lytyl powdre of peper and messe yt forth. + +[1] _Deer_ or _Roes_ are not mentioned, as in Mr. Brander's Roll, No. + 14, ergo quære. It is a meager business. Can it mean _Rue-Broth_ for + penitents? + + +LIV. FOR TO MAK A BRUET OF SARCYNESSE. + + +Tak the lyre of the fresch Buf and bet it al in pecis and bred and +fry yt in fresch gres tak it up and and drye it and do yt in a vessel +wyth wyn and sugur and powdre of clowys boyle yt togedere tyl the +flesch have drong the liycoure and take the almande mylk and quibibz +macis and clowys and boyle hem togedere tak the flesch and do thereto +and messe it forth. + + +LV. FOR TO MAKE A GELY [1]. + +Tak hoggys fet other pyggys other erys other partrichys other +chiconys and do hem togedere and serh [2] hem in a pot and do hem in +flowre of canel and clowys other or grounde [3] do thereto vineger +and tak and do the broth in a clene vessel of al thys and tak the +Flesch and kerf yt in smal morselys and do yt therein tak powder of +galyngale and cast above and lat yt kels tak bronches of the lorer +tre and styk over it and kep yt al so longe as thou wilt and serve yt +forth. + +[1] Jelly. +[2] seþ, i. e. _seeth_. +[3] Not clearly expressed. It means either Cinamon or Cloves, and + either in flour or ground. + + +LVI. FOR TO KEPE VENISON FRO RESTYNG. + +Tak venisoun wan yt ys newe and cuver it hastely wyth Fern that no +wynd may come thereto and wan thou hast ycuver yt wel led yt hom and +do yt in a soler that fonne ne wynd may come thereto and dimembre it +and do yt in a clene water and lef yt there half a day and after do +yt up on herdeles for to drie and wan yt ys drye tak salt and do +after thy venisoun axit [1] and do yt boyle in water that yt be other +[2] so salt als water of the see and moche more and after lat the +water be cold that it be thynne and thanne do thy Venisoun in the +water and lat yt be therein thre daies and thre nyzt [3] and after +tak yt owt of the water and salt it wyth drie salt ryzt wel in a +barel and wan thy barel ys ful cuver it hastely that sunne ne wynd +come thereto. + +[1] as thy venison requires. See Gloss. to Chaucer for _axe_. +[2] Dele. +[3] A plural, as in No. 57. + + +LVII. FOR TO DO AWAY RESTYN [1] OF VENISOUN. + +Tak the Venisoun that ys rest and do yt in cold water and after mak +an hole in the herthe and lat yt be thereyn thre dayes and thre nyzt +and after tak yt up and spot yt wel wyth gret salt of peite [2] there +were the restyng ys and after lat yt hange in reyn water al nyzt or +more. + +[1] Restiness. It should be rather _restyng_. See below. +[2] Pierre, or Petre. + + +LVIII. FOR TO MAKE POUNDORROGE [1]. + +Tak Partrichis wit [2] longe filettis of Pork al raw and hak hem wel +smale and bray hem in a morter and wan they be wel brayed do thereto +god plente of pouder and zolkys of eyryn and after mak thereof a +Farsure formed of the gretnesse of a onyoun and after do it boyle in +god breth of Buf other of Pork after lat yt kele and after do it on a +broche of Hasel and do them to the fere to roste and after mak god +bature of floure and egge on bature wyt and another zelow and do +thereto god plente of sugur and tak a fethere or a styk and tak of +the bature and peynte thereon above the applyn so that on be wyt and +that other zelow wel colourd. + +[1] Vide No. 42. +[2] with. + + + +EXPLICIT SERVICIUM DE CARNIBUS. + +Hic incipit Servicium de Pissibus_ [1]. + +[1] See p. 1 + + +I. FOR TO MAKE EGARDUSE [1]. + +Tak Lucys [2] or Tenchis and hak hem smal in gobette and fry hem in +oyle de olive and syth nym vineger and the thredde party of sugur and +myncyd onyons smal and boyle al togedere and cast thereyn clowys +macys and quibibz and serve yt forthe. + +[1] See No. 21 below, and part I. No. 50. [2] Lucy, I presume, means + the _Pike_; so that this fish was known here long before the reign of + H. VIII. though it is commonly thought otherwise. V. Gloss. + + +II. FOR TO MAKE RAPY [1]. + +Tak pyg' or Tenchis or other maner fresch fysch and fry yt wyth oyle +de olive and syth nym the crustys of wyt bred and canel and bray yt +al wel in a mortere and temper yt up wyth god wyn and cole [2] yt +thorw an hersyve and that yt be al cole [3] of canel and boyle yt and +cast therein hole clowys and macys and quibibz and do the fysch in +dischis and rape [4] abovyn and dresse yt forthe. + +[1] Vide No. 49. +[2] Strain, from Lat. _colo_. +[3] Strained, or cleared. +[4] This Rape is what the dish takes its name from. Perhaps means + _grape_ from the French _raper_. Vide No. 28. + + +III. FOR TO MAKE FYGEY. + +Nym Lucys or tenchis and hak hem in morsell' and fry hem tak vyneger +and the thredde party of sugur myncy onyons smal and boyle al togedyr +cast ther'yn macis clowys quibibz and serve yt forth. + + +IIII. FOR TO MAKE POMMYS MORLES. + +Nym Rys and bray hem [1] wel and temper hem up wyth almaunde mylk and +boyle yt nym applyn and par' hem and sher hem smal als dicis and cast +hem ther'yn after the boylyng and cast sugur wyth al and colowr yt +wyth safroun and cast ther'to pouder and serve yt forthe. + +[1] Rice, as it consists of grains, is here considered as a plural. + See also No. 5. 7, 8. + + +V. FOR TO MAKE RYS MOYLE [1]. + +Nym rys and bray hem ryzt wel in a morter and cast ther'to god +Almaunde mylk and sugur and salt boyle yt and serve yt forth. + +[1] Vide Gloss. + + +VI. FOR TO MAKE SOWPYS DORRY. + +Nym onyons and mynce hem smale and fry hem in oyl dolyf Nym wyn and +boyle yt wyth the onyouns roste wyte bred and do yt in dischis and +god Almande mylk also and do ther'above and serve yt forthe. + + +VII. FOR TO MAKE BLOMANGER [1] OF FYSCH. + +Tak a pound of rys les hem wel and wasch and seth tyl they breste and +lat hem kele and do ther'to mylk of to pound of Almandys nym the + +Perche or the Lopuster and boyle yt and kest sugur and salt also +ther'to and serve yt forth. + +[1] See note on No. 14. of Part I. + + +VIII. FOR TO MAKE A POTAGE OF RYS. + +Tak Rys and les hem and wasch hem clene and seth hem tyl they breste +and than lat hem kele and seth cast ther'to Almand mylk and colour it +wyth safroun and boyle it and messe yt forth. + + +IX. FOR TO MAKE LAMPREY FRESCH IN GALENTYNE [1]. + +Schal be latyn blod atte Navel and schald yt and rost yt and ley yt +al hole up on a Plater and zyf hym forth wyth Galentyn that be mad of +Galyngale gyngener and canel and dresse yt forth. + +[1] This is a made or compounded thing. See both here, and in the + next Number, and v. Gloss. + + +X. FOR TO MAKE SALT LAMPREY IN GALENTYNE [1]. + +Yt schal be stoppit [2] over nyzt in lews water and in braan and +flowe and sodyn and pyl onyons and seth hem and ley hem al hol by the +Lomprey and zif hem forthe wyth galentyne makyth [3] wyth strong +vyneger and wyth paryng of wyt bred and boyle it al togeder' and +serve yt forthe. + +[1] See note [1] on the last Number. +[2] Perhaps, _steppit_, i. e. steeped. See No. 12. +[3] Perhaps, _makyd_, i.e. made. + + +XI. FOR TO MAKE LAMPREYS IN BRUET. + +They schulle be schaldyd and ysode and ybrulyd upon a gredern and +grynd peper and safroun and do ther'to and boyle it and do the +Lomprey ther'yn and serve yt forth. + + +XII. FOR TO MAKE A STORCHOUN. + +He schal be shorn in besys [1] and stepyd [2] over nyzt and sodyn +longe as Flesch and he schal be etyn in venegar. + +[1] Perhaps, _pesys_, i.e. pieces. +[2] Qu. _steppit_, i.e. steeped. + + +XIII. FOR TO MAKE SOLYS IN BRUET. + +They schal be fleyn and sodyn and rostyd upon a gredern and grynd +Peper and Safroun and ale boyle it wel and do the sole in a plater +and the bruet above serve it forth. + + +XIV. FOR TO MAKE OYSTRYN IN BRUET. + +They schul be schallyd [1] and ysod in clene water grynd peper +safroun bred and ale and temper it wyth Broth do the Oystryn +ther'ynne and boyle it and salt it and serve it forth. + +[1] Have shells taken off. + + +XV. FOR TO MAKE ELYS IN BRUET. + +They schul be flayn and ket in gobett' and sodyn and grynd peper and +safroun other myntys and persele and bred and ale and temper it wyth +the broth and boyle it and serve it forth. + + + +XVI. FOR TO MAKE A LOPISTER. + +He schal be rostyd in his scalys in a ovyn other by the Feer under a +panne and etyn wyth Veneger. + + +XVII. FOR TO MAKE PORREYNE. + +Tak Prunys fayrist wasch hem wel and clene and frot hem wel in syve +for the Jus be wel ywronge and do it in a pot and do ther'to wyt gres +and a party of sugur other hony and mak hem to boyle togeder' and mak +yt thykke with flowr of rys other of wastel bred and wan it is sodyn +dresse it into dischis and strew ther'on powder and serve it forth. + + +XVIII. FOR TO MAKE CHIRESEYE. + +Tak Chiryes at the Fest of Seynt John the Baptist and do away the +stonys grynd hem in a morter and after frot hem wel in a seve so that +the Jus be wel comyn owt and do than in a pot and do ther'in feyr +gres or Boter and bred of wastrel ymyid [1] and of sugur a god party +and a porcioun of wyn and wan it is wel ysodyn and ydressyd in +Dyschis stik ther'in clowis of Gilofr' and strew ther'on sugur. + +[1] Perhaps, _ymycid_, i.e. minced; or _mycd_, as in No. 19. + + +XIX. FOR TO MAKE BLANK DE SUR' [1]. + +Tak the zolkys of Eggs sodyn and temper it wyth mylk of a kow and do +ther'to Comyn and Safroun and flowr' of ris or wastel bred mycd and +grynd in a morter and temper it up wyth the milk and mak it boyle and +do ther'to wit [2] of Egg' corvyn smale and tak fat chese and kerf +ther'to wan the licour is boylyd and serve it forth. + +[1] Vide Note [1] on No. 29. of Part I. +[2] white. So _wyt_ is _white_ in No. 21. below. + + +XX. FOR TO MAKE GRAVE ENFORSE. + +Tak tryd [1] gyngener and Safroun and grynd hem in a morter and +temper hem up wyth Almandys and do hem to the fir' and wan it boylyth +wel do ther'to zolkys of Egg' sodyn and fat chese corvyn in gobettis +and wan it is dressid in dischis strawe up on Powder of Galyngale and +serve it forth. + +[1] It appears to me to be _tryd_. Can it be _fryd_? + + +XXI. FOR TO MAKE HONY DOUSE [1]. + +Tak god mylk of Almandys and rys and wasch hem wel in a feyr' vessel +and in fayr' hoth water and after do hem in a feyr towayl for to drie +and wan that they be drye bray hem wel in a morter al to flowr' and +afterward tak two partyis and do the half in a pot and that other +half in another pot and colowr that on wyth the safroun and lat that +other be wyt and lat yt boyle tyl it be thykke and do ther'to a god +party of sugur and after dresse yt in twe dischis and loke that thou +have Almandys boylid in water and in safroun and in wyn and after +frie hem and set hem upon the fyre sethith mete [2] and strew ther'on +sugur that yt be wel ycolouryt [3] and serve yt forth. + +[1] See Part II. No. I; and Part I. No. 50. +[2] Seth it mete, i.e. seeth it properly. +[3] Coloured. See No. 28. below. + + +XXII. FOR TO MAKE A POTAGE FENEBOILES. + +Tak wite benes and seth hem in water and bray the benys in a morter +al to nozt and lat them sethe in almande mylk and do ther'in wyn and +hony and seth [1] reysons in wyn and do ther'to and after dresse yt +forth. + +[1] i.e. Seeth. + + +XXIII. FOR TO MAKE TARTYS IN APPLIS. + +Tak gode Applys and gode Spycis and Figys and reysons and Perys and +wan they are wel ybrayed colourd [1] wyth Safroun wel and do yt in a +cofyn and do yt forth to bake wel. + + +[1] Perhaps, _coloure_. + + +XXIV. FOR TO MAKE RYS ALKER'. + +Tak Figys and Reysons and do awey the Kernelis and a god party of +Applys and do awey the paryng of the Applis and the Kernelis and bray +hem wel in a morter and temper hem up with Almande mylk and menge hem +wyth flowr of Rys that yt be wel chariaunt and strew ther'upon powder +of Galyngale and serve yt forth. + + +XXV. FOR TO MAKE TARTYS OF FYSCH OWT OF LENTE. + +Mak the Cowche of fat chese and gyngener and Canel and pur' crym of +mylk of a Kow and of Helys ysodyn and grynd hem wel wyth Safroun and +mak the chowche of Canel and of Clowys and of Rys and of gode Spycys +as other Tartys fallyth to be. + + +XXVI. FOR TO MAKE MORREY [1]. + +Requir' de Carnibus ut supra [2]. + +[1] Vide Part I. No. 37. +[2] Part I. No. 37. + + +XXVII. FOR TO MAKE FLOWNYS [1] IN LENTE. + +Tak god Flowr and mak a Past and tak god mylk of Almandys and flowr +of rys other amydoun and boyle hem togeder' that they be wel chariaud +wan yt is boylid thykke take yt up and ley yt on a feyr' bord so that +yt be cold and wan the Cofyns ben makyd tak a party of and do upon +the coffyns and kerf hem in Schiveris and do hem in god mylk of +Almandys and Figys and Datys and kerf yt in fowr partyis and do yt to +bake and serve yt forth. + +[1] Perhaps, _Flawnes_, or Custards. Chaucer, vide _Slaunis_. Fr. + _Flans_. + + +XXVIII. FOR TO MAKE RAPEE [1]. + +Tak the Crustys of wyt bred and reysons and bray hem wel in a morter +and after temper hem up wyth wyn and wryng hem thorw a cloth and do +ther'to Canel that yt be al colouryt of canel and do ther'to hole +clowys macys and quibibz the fysch schal be Lucys other Tenchis fryid +or other maner Fysch so that yt be fresch and wel yfryed and do yt in +Dischis and that rape up on and serve yt forth. + +[1] Vide Part I. No. 49. + + +XXIX. FOR TO MAKE A PORREY CHAPELEYN. + +Tak an hundred onyons other an half and tak oyle de Olyf and boyle +togeder' in a Pot and tak Almande mylk and boyle yt and do ther'to. +Tak and make a thynne Paast of Dow and make therof as it were ryngis +tak and fry hem in oyle de Olyve or in wyte grees and boil al +togedere. + + +XXX. FOR TO MAKE FORMENTY ON A FICHSSDAY [1]. + +Tak the mylk of the Hasel Notis boyl the wete [2] wyth the aftermelk +til it be dryyd and tak and coloured [3] yt wyth Safroun and the +ferst mylk cast ther'to and boyle wel and serve yt forth. + +[1] Fishday. +[2] white. +[3] Perhaps, _colour_. + + +XXXI. FOR TO MAKE BLANK DE SYRY [1]. + +Tak Almande mylk and Flowre of Rys. Tak thereto sugur and boyle thys +togedere and dische yt and tak Almandys and wet hem in water of Sugur +and drye hem in a panne and plante hem in the mete and serve yt forth. + +[1] Vide ad No. 29. of Part I. + + +XXXII. FOR TO MAKE A PYNADE OR PYVADE. + +Take Hony and Rotys of Radich and grynd yt smal in a morter and do yt +thereto that hony a quantite of broun sugur and do thereto. Tak +Powder of Peper and Safroun and Almandys and do al togedere boyl hem +long and hold [1] yt in a wet bord and let yt kele and messe yt and +do yt forth [2]. + +[1] i.e. _keep_, as in next Number. +[2] This Recipe is ill expressed. + + +XXXIII. FOR TO MAKE A BALOURGLY [1] BROTH. + +Tak Pikys and spred hem abord and Helys zif thou hast fle hem and ket +hem in gobettys and seth hem in alf wyn [2] and half in water. Tak up +the Pykys and Elys and hold hem hote and draw the Broth thorwe a +Clothe do Powder of Gyngener Peper and Galyngale and Canel into the +Broth and boyle yt and do yt on the Pykys and on the Elys and serve +yt forth. + +[1] This is so uncertain in the original, that I can only guess at it. +[2] Perhaps, _alf in wyn_, or dele _in_ before _water_. + + +EXPLICIT DE COQUINA QUE EST OPTIMA MEDICINA. + + + + +INDEX AND GLOSSARY TO MR. BRANDER'S ROLL OF COOKERY. + +The Numbers relate to the order of the Recipes. + +N.B. Many words are now written as one, which formerly were divided, +as al so, up on, &c. Of these little notice is taken in the Index, +but I mention it here once for all. + +Our orthography was very fluctuating and uncertain at this time, as +appears from the different modes of spelling the same words, v. To +gedre; v. wayshe; v. ynowkz; v. chargeant; v. coraunte; &c. + + +A. + +A. abounds, a gode broth, 5. 26, al a nyzt, 192. _in_. a two, 62. + +an. and. passim. + +Astir. Proem, like, 176, Wiclif. + +Aray. Dress, set forth, 7. Chaucer. + +Alf. MS. Ed. 45. II. 33. half. + +Alye it. 7. 33. mix, thicken, hence _alloy_ of metals. from French +_allayer_. alay, 22. aly, MS. Ed. 46. See Junij Etymolog. v. Alaye. +lye. here No. 15. lyed. thickened. MS. Ed. 44, 45. Randle Holme +interprets lyth or lything by thickening. hence lyour. a mixture, 11. +alith_ for alyed. MS. Editor. No. 45. + +Awey. MS. Ed. 27. II. 18. away. + +Auance. 6. forte Avens. _Caryophylla_, Miller, Gard. Dict. + +Axe. MS. Ed. No. 56. Chaucer. + +Ayren. v. Eyren. + +Al, Alle. 23. 53. Proem. All. Chaucer, _al to brest_. all burst. MS. +Ed. No. 14. + +Als. MS. Editor. No. 29. Chaucer, in v. It means _as_. + +Almandes. 17. very variously written at this time, Almaunde, Almandys, +Almaundys, Almondes, all which occur in MS. Ed. and mean Almond or +Almonds. + +Almaund mylke. 9. Almonds blanched and drawn thickish with good +broth or water, No. 51. is called _thyk mylke_, 52. and is called +after Almaunde mylke, first and second milk, 116. Almaunds +unblaunched, ground, and drawn with good broth, is called mylke, 62. +Cow's milk was sometimes used instead of it, as MS. Ed. I. 13. Creme +of Almands how made, 85. Of it, Lel. Coll. VI. p. 17. We hear +elsewhere of Almond-butter, v. Butter. + +Azeyn. 24. again. Lel. Coll. IV. p. 281. alibi. Chaucer. A.S. [Anglo- +Saxon: Azen]. + +Aneys, Anyse, 36. 137. Aneys in confit rede other whyt, 36. 38. i.e. +Anis or Aniseed confectioned red, or white, used for garnish, 58. + +Amydon. 37. v. ad locum. + +Almony. 47. v. ad locum. + +Almayne. 71. Germany, v. ad loc. MS. Editor, No. 2. 31. + +Alkenet. 47. A species of Buglos. Quincey, Dispens. p. 51. 62. used +for colouring, 51. 84. fryed and yfoundred, or yfondyt, 62. 162. + +Anoon. 53. Anon, immediately. Wiclif. + +Arn. MS. Ed. II. 23. are. Chaucer, v. _arne_. + +Adoun. 59. 85. down. v. Chaucer, voce _adoune_. MS. Edit. No. I. + +Avysement. Proem. Advice, Direction. Chaucer. French. + +Aymers. 72. Embers. Sax. [Anglo-Saxon: aemyrian], Cineres. Belg. +_ameren_. + +Aquapatys. 75. a Mess or Dish. + +Alker. Rys Alker. MS. Ed. II. 24. + +Appulmoy. 79. a dish. v. ad loc. Appelyn, Applys, + +Apples. MS. Ed. 17. 35. + +Abrode. 85. abrod. MS. Ed. II. 33. abroad. So _brode_. MS. Ed. 15. +broad. + +Alite. v. Lite. + +Ale. 113. v. Pref. + +Aside. 113. apart. Wiclif. + +Aysell. 114, 115. a species of Vinegar. Wiclif. Chaucer, v. _Eisel_. + +Alegar. 114. + +Armed. 146. v. ad loc. + +Alygyn. v. Brewet. + + +B. + +Bacon. No. I. + +Benes. I. alibi Beans. Chaucer, v. _bene_. + +Bef. 6. MS. Ed. 17. Beef, Buf, Buff. MS. Ed. 27. 42, 43. + +Buth. 6. 23. 30. alibi, been, are. Chaucer has _beth_. + +Ben. MS. Ed. 4. 27. be. Chaucer v. _bein_ and _ben_. + +Balles. 152. Balls or Pellets. + +Blank Defire. 193, 194. bis. Lel. Coll. VI. p. 5. In No. 193, we meet +with _Blank desne_, but the Contents has _Desire_, which is right, +as appears from the sequel. In MS. Ed. 29. it is _Blank-Surry_, and +_Sury_, and _Sure_, and _de Sur_. II. 19. de Syry, 31. and here No. +37, it is Dessorre. and we have _Samon in Sorry_. Lel. Coll. VI. p. +17. Perches, ibid. Eels p. 28. 30. where it is a Potage. whence I +conceive it either means _de Surrey_, i. e. Syria, v. Chaucer. v. +_Surrey_. Or it may mean _to be desired_, as we have _Horsys of +Desyr_. Lel. Coll. IV. p. 272. See No. 63. and it is plainly written +_Desire_ in Godwin de Præsul. p. 697. In this case, the others are +all of them corruptions. + +Blank Dessorre. v. Blank Desire. + +Blank Desne. v. Blank Desire. + +Berandyles. MS. Ed. 27. + +Bred, Breed. MS. Ed. passim. Bread. + +Bove. 167. Above. Chaucer. Belg. _Boven_. + +Blode. 11. alibi. Blod. MS. Ed. 9. Blood. + +Batour. 149. of eggs, 161. 179. Batur, 28. Batour. ibid. 19. Batter. + +Boter. MS. Ed. 38. Butter. + +Borage. 6. + +Betes. 6. Beets. Fr. _Bete_. + +Bursen. n. name of a dish. Bursews, No. 179, is a different dish. + +Brek. MS. Ed. 6. 23. break, bruise. + +Brest, breste. MS. Ed. 1. 14. burst. + +Bukkennade. 17. a dish. Buknade, 118. where it means a mode of +dressing. vide MS. Ed. 45. 52. + +Bryddes. 19. Briddes, 60. 62. Birds, per metathesin. Chaucer. + +Brawn of Capons. 20. 84. Flesh. Braun. MS. Ed. 29. v. Chaucer, we now +say, _brawn of the arm_, meaning the flesh. Hence _brawn-fall'n_. +Old Plays, XI. p. 85. Lylie's Euphues, p. 94. 142. Chaucer. Brawn is +now appropriated to these rolls which are made of Brawn or Boar, but +it was not so anciently, since in No. 32 we have _Brawn of Swyne_, +which shews the word was common to other kinds of flesh as well as +that of the Boar; and therefore I cannot agree with Dr. Wallis in +deducing _Brawn _ from _Aprugna_. + +Blank maunger. 36. 192. Chaucer writes _Blank manger_. Blomanger. MS. +Ed. 14. 33. 34. II. 7. N. B. a very different thing from what we make +now under that name, and see Holme, III. p. 81. + +Bronchis. MS. Ed. 55. Branches. + +Braan. MS. Ed. II. 10. Bran. + +Bet. MS. Ed. II. 21. Beaten. + +Broche. MS. Ed. 58. a Spit. + +Brewet of Almony. 47. v. Almony. of Ayrenn, or eggs, 91. MS. Ed. 23. +Eles in Brewet, 110. where it seems to be composed of Bread and Wine. +Muskles in Brewet, 122. Hens in Bruet, MS. Ed. 7. Cold, 131. 134. +Bruet and Brewet are French _Brouet_, Pottage or Broth. Bruet riche, +Lel. Coll. IV. p. 226. _Beorwete_, p. 227, as I take it. _Blanche +Brewet de Alyngyn_, MS. Ed. 13. 23. + +Boon. 55. Bone. Chaucer. + +Brennyng. 67. 188. burning, per metathesin, from _bren_ or _brenne_, +used by Skelton, in the Invective against Wolsey, and many old +authors. Hence the disease called brenning or burning. Motte's +Abridgement of Phil. Trans. part IV. p. 245. Reid's Abridgement, +part III. p. 149. Wiclif has _brenne_ and _bryne_. Chaucer, v. +_bren_, _Brinne_, &c. + +Blake. 68. Black. Chaucer. + +Berst. 70. 181. 192. burst. Chaucer. A. S. berstan. + +Breth. 71. Air, Steam. MS. Ed. N° 2. hence _brether_, breather. +Wiclif. + +Bronn. 74. brown. A. S. brun. + +Butter. 81. 91. 92. 160. Boter, MS. Ed. 38. and so _boutry_ is +Buttery. Lel. Coll. IV. p. 281. _Almonde Butter_. Lel. VI. p. 6. +Rabelais, IV. c. 60. + +Bynethen. 92. under, beneath. Chaucer, bineth. + +Bolas. 95. bullace. Chaucer. + +Bifore. 102. before. Wiclif. Matth. xiv. Chaucer has _biforne_, and +byforne. + + +Brasey. a compound sauce, 107. + +Ballac broth. 109. + +Brymlent. Tart de Brymlent. 167. v. ad loc. + +Bloms. 171. Flowers, Blossoms. Chaucer. + +Bothom. 173. bottom, pronounced _bothom_ now in the north. Chaucer, +bottym, MS. Ed. 48. + +Brode. 189. broad, v. abrode. + +Bataiwyng. 189. embatteling. qu. if not misread for _bataillyng_. See +Chaucer, v. batailed. + +Bord. MS. Ed. II. 27. board. Chaucer. + +Breyt, breth. MS. Ed. 17. 58. Broth. + +Blank Surry. MS. Ed. 29. II. 19. v. Blank Desire. + +Bismeus. MS. Ed. 16. + + +C. + +C. omitted, v. Cok. v. pluk. v. Pryk. v. Pekok. v. Phifik. v. thyk. on +the contrary it often abounds, hence, schulle, should; fresch, fresh; +dische, dish; schepys, sheeps; flesch, flesh; fysch, fish; scher, +cheer, &c. in MS. Ed. v. Gl. to Chaucer, v. schal. + +Craftly. Proem. properly, _secundum artem_. + +Caboches. 4. alibi. Cabbages. f. Fr. Caboche, Head, Pate. + +Caraway. 53. v. Junij Etymolog. + +Carvon. 152. carved, cut. Corvyn, MS. Ed. II. 19,20. cut. _Corue_, i. +e. corve, 4. cut. v. ycorve. v. kerve. + +Canell. passim. Cinamon. Wiclif. v. Pref. + +Cuver. MS. Ed. 56. Cover. + +Cumpas. by Cumpas, i.e. Compass, 189. by measure, or round. Lel. Coll. +IV. p. 263. + +Cool. 6. Cole or Colwort. Belg. _kool_. + +Corat. 12. name of a dish. + +Culdore. MS. Ed. 25. 27. a Cullender. Span. Coladers. + +Caffelys. MS. Ed. 28. + +Cranes. 146. _Grues_. v. ad loc. + +Chyballes. 12. Chibolls, 76. young Onions. Littleton. Ital _Cibolo_. +Lat. Cæpula, according to Menage; and see Lye. + +Colys. MS. Ed. II. see the Pref. + +Cawdel. 15. 33. Caudell, Contents. See Junius. of Muskels or Muscles, +124. Cawdel Ferry, 41. In E. of Devon's feast it is _Feny_. + +Conynges. 17. Connynges, 2,3. Coneys, Rabbets. + +Calle. 152. Cawl of a Swine. + +Connat. 18. a marmolade. v. ad loc. + +Clowes. 20. Cloves. v. Pref. + +Canuas, or Canvass. 178. Fr, Canevas. Belg. Kanefas. + +Coraunte. Raysouns of Coraunte. 14. So _Rasyns of Corens_, Northumb. +Book, p. 19. _Raisin de Corinthie_. Fr. i.e. of Corinth, whence our +Currants, which are small Raisins, came, and took their name. +_Corance_, 17. 21. _Coraunce_. 50. _Coronse_, MS. Ed. 12. Raisins are +called by way of contradistinction _grete_ Raysouns, 65. 133. See +Northumb. Book, p. 11. + +Coronse. v. Coraunte. + +Chargeant. 192. Stiff. v. ad loc. MS. Ed. writes _Charchant_, 29, 30 +_Charghaunt_, 33. _Charchaunt_, + +34. _Chariaunt_. i.e. _Charjaunt_, 36. II. 24. _Chariand_. i.e. +_Charjand_, 27. + +Comyn. MS. Ed. 39. + + +Colure. MS. Ed. 5. to colour. + +Coneys. 22. seems to be a kind of sauce. MS. Ed. 6. but the recipe +there is different, v. ad No. 25. + +Chanke. MS. Ed. 20. + +Col, Cole. 23. 52. cool, also to strain, 70, 71. alibi. MS. Ed. II. +22. cleared. + +Comyn. MS. Ed. II. 18. come. + +Cowche. 24. 154. lay. MS. Ed. II. 25. Chaucer, v. Couche. + +Cynee. 25. a certain sauce. perhaps the same with Coney. No. 22. +Plays in Cynee, 112. Sooles, 119. Tenches, 120. Oysters, 123. Harys +[Hares] in Cmee. MS. Ed. 8. where doubtless we should read Cinee, +since in No. 51 there it is _Cyney_. It is much the same as _bruet_, +for _Sooles in Cynee_ here is much the same with _Solys in bruet_. MS. +Ed. II. 13. + +Chykens. 27. 33. Chicken is a plural itself. but in MS. Ed. 13. it is +_Chekenys_ also; and _Chyckyns_. Lel. Coll. IV. p. 1. _Checonys_ MS. +Ed. + +Carnel of Pork. 32. v. ad loc. + +Corvyn. v. Carvon. + +Curlews. 35. not eaten now at good tables; however they occur in +archb. Nevill's feast. Lel. Coll. VI. p. 1. And see Northumb. Book, p. +106. Rabelais iv. c. 59. And Earl of Devon's Feast. + +Confit, or Confyt. v. Aneys and Colyandre. + +Charlet. 39. a dish. v. ad loc. + +Chese ruayn. 49. 166. perhaps of Rouen in Normandy, _rouen_ in Fr. +signifies the colour we call _roan_. + +Crems. 52. for singular Cream, written _Creme_, 85. 183. Crem and + +Crym, in MS. Ed. 34. II. 24. Fr. _Cresme, Creme_. + +Cormarye. 53. a dish. qu. + +Colyandre. 53. 128. where it is _in Confyt rede_, or red. White is +also used for garnish, 59. [Anglo-Saxon: Celenðre], A. S. Ciliandro, Span. + +Chyryse. 58. a made dish of cherries, v. ad loc. + +Cheweryes. 58. Cherries. v. ad loc. and MS. Ed. II. 18. ubi _Chiryes_. + +Crotoun, 60. a dish. v. ad loc. + +Crayton. v. Crotoun. + +Cleeve a two. 62. cloven. A.S. [Anglo-Saxon: cleopan]. + +Cyrip. 64. Sirrup. v. ad loc. + +Chyches. 72. Vetches, v. ad loc. + +Chawf. 74 warm. Fr. _Echauffer_, whence Chaucer has _Eschaufe_. + +Clat. 78. a dish. qu. + +Chef. Proem, chief. Fr. + +Calwar Salmoun. 98. v. ad loc. + +Compost. 100. a preparation supposed to be always at hand. v. ad loc. + +Comfery. 190. Comfrey. v. ad loc. + +Chargeours. 101. dishes. v. ad 126. + +Chysanne. 103. to be eaten cold. + +Congur. 104. 115. Lel. Coll. VI. p. 6. bis. p. 16. _Cungeri_ are +among the fish in Mr. Topham's MS. for the Conger, little used now, +see Pennant. III. p. 115. + +Coffyns. 113. Pies raised without their lids, 158. 167. 185. 196. MS. +Ed. II. 23. 27. In Wiclif it denotes baskets. + +Comade. 113. Comadore. 188. + +Couertour. 113. Coverture, Lid of a Pye. + +Codlyng. 94. grete Codelyng, 114. v. ad loc. + +Chawdoun. 115. for Swans, 143. _Swan with Chawdron_. Lel. Coll. IV. p. +226. which I suppose may be true orthography. So _Swann with +Chaudron_. Earl of Devon's Feast. And it appears from a MS. of Mr. +Astle's, where we have among _Sawces Swanne is good with Chaldron_, +that _Chaldron_ is a sauce. + +Crome. 131. Pulp, Kernel. Crummes. 159. Chaucer. The Crum is now the +soft part of a loaf, opposed to the crust. + +Cury. Proem. Cookery. We have assumed it in the title. + +Camelyne. 144. a sauce. an _Canelyne_, from the flour of Canel? + +Crudds. 150. 171. Curds, per metathesin, as common in the north. + +Crustards. 154. Pies, from the _Crust_. quære if our _Custard_ be not +a corruption of Crustard; Junius gives a different etymon, but +whether a better, the Reader must judge. Crustard of fish, 156. of +herbs, 157. and in the Earl of Devon's Feast we have _un Paste +Crustade_. + +Cryspes. 162. Cryspels. 163. v. ad loc. _Fritter Crispayne_, Lel. +Coll. VI. p. 5. which in Godwin de Præsal p. 697. is _Fruter +Crispin_. + +Chawfour. 162. Cowfer, 173. a Chafing dish. Chafer. Lel. Coll. IV. +p. 302. v. Junius voce _Chafe_. + +Corose. 171. curiously. perhaps from _cure_, to cook, Chaucer has +_corouse_, curious. + +Clarry. 172. Clary. + +Cotagres. 175. a dish. v. ad loc. + +Cok. 175. a Cock. sic. Lel. Coll. IV. p. 227. + +Chewets. 185. 186. a dish. Rand. Holme, III. p. 78. 81, 82. Birch, +Life of Prince Henry, p. 458. + +Comadore. v. Comade. + +Chastlet. 189. v. ad loc. + +Christen. Proem. Christian. + + +D. + +Do. 1, 2. put, cause. MS. Ed. 2. 12. Chaucer. _make_. 56. done, 48. +So Chaucer has _do_ for _done_. + +Dof. do off. 101. + +Draw. drawen 2. strained, hence 3. 20. 23. _drawe the grewel thurgh +straynour_. To boil. 2.17. as, _drawe hem up with gode brothe_. also +51. 74. To put, 14. 41. To make. 28. 47. as, _draw an Almand mylke_. + +Dee. 152. singular of Dice, the Fr. Dè. v. quare. + +Drepee. 19 a dish. qu. + +Dates. 20. 52. 158. the fruit. + +Dyssh. 24. dish. + +Dessorre. 37. v. Blank desire. + +Doust. 45. alibi Dust. + +Dowhz. 50. Dowh. 92. Dow. MS. Ed. II. 29, Dough, Paste. A.S. +[Anglo-Saxon: dah]. + +Douce Ame. 63. quast a delicious dish. v. Blank Desire. + +Drope. 67. drop, to baste. MS. Ed. 28. + +Dorry. Sowpes dorry, 82. Sops endorsed. from _endore_, 187. MS. Ed. +42, II. 6. vide ad 174. + +Deel. 113. 170. part, some. v. Sum. Chaucer. + +Dicayn. 172. v. ad loc. + +Dokks. as _Sowre Dokks_, 173. Docks. + +Dorryle. v. Pomme. + +Daryols. 183. a dish. A Custard baked in a Crust. Hear Junius, v. +Dairie. 'G. _dariole_ dicitur libi genus, quod iisdem Gallis alias +nuncupatur _laicteron_ vel _stan de laict_.' + +Desne. v. Blank Desire. + +Desire. v. Blank. + +Dressit. 194. dressed. dresse. MS. Ed. 15. et passim. Chaucer in voce. +hence ydressy. MS. Ed. II. 18. + +Dysis. MS. Ed. 15. dice. v. quare. + +Demembre, dimembre. MS. Ed. 31. dismember. + +Dows, douze. MS. Ed. 50. II. 21. + +Drong. MS. Ed. 54. drunk. + + +E. + +E. with _e_ final after the consonant, for _ea_, as brede, bread; +benes, beans; bete, beat; breke, break; creme, cream; clere, clear; +clene, clean; mede, mead; mete, meat; stede, stead; whete, wheat; &c. + +E with _e_ final after the consonant, for _ee_, as betes, beets; + +chese, cheese; depe, deep; fete, feet; grene, green; nede, needful; +swete, sweet. + +Endorre. MS. Ed. 42. endorse. + +Ete. 103. eat. _eten_, 146. eaten. _etyn_. MS. Ed. 3. A.S. +[Anglo-Saxon: etan]. MS. Ed. 48. oat. + +Enforse. MS. Ed. II. 20. seasoned. + +Erbes. 7. herbs; _herb's_, 63. _erbys_, 151. Eerbis, 157. + +Eyren, and Ayren. 7, 8. 15. Eyryn, S. Ed. 1. Eggs. 'a merchant at the +N. Foreland in Kent asked for eggs, and the good wyf answerede, that +she coude speak no Frenshe--another sayd, that he wolde have _eyren_, +then the good wyf sayd that she understood hym wel.' Caxton's Virgil, + +in Lewis' Life of Caxton, p. 61. who notes 'See Sewel's 'Dictionary, +v. _Ey_.' add, Urry's Chaucer, v. Aye and Eye. Note here the old +plural _en_, that _eggs_ is sometimes used in our Roll, and that in +Wicht _eye_, or _ey_ is the singular, and in the _Germ_. See Chaucer. +v. _Aie_, and _Ay_. + +Eowts. 6. v. ad loc. + +Egurdouce. 21. v. ad loc. of Fysshe, 133. Egge dows, MS. Ed. 50. malè. +Egerduse. ibid. II. 1. Our No. 58, is really an Eagerdouce, but +different from this here. A Seville Orange is Aigre-douce. Cotgrave. + +Esy. 67. easy. eselich, 113. easily. Chaucer. + +Eny. 74. 173. any. + +Elena Campana. 78. i.e. Enula Campana, _Elecampane_. + +Erbowle. 95. a dish. v. ad loc. + +Erbolat. 172. a dish. v. ad loc. + +Eerys, Eris. 177. 182. 55. Ears. _Eyr_. MS. Ed. 44. Chaucer has _Ere_ +and _Eris_. + +Elren. 171. Elder. _Eller_, in the north, without _d_. + +Erne. 174. qu. + +Euarund. MS. Ed. 3. + +Eelys. 101. Eels. _Elys_, _Helys_. MS. Ed. II. 15. 24. _Elis_. +Chaucer. + + +F. + +Forced. 3. farced, stuft. we now say, _forc'd-meat_, yfarced, 159, +160. _enforsed_. MS. Ed. II. 20. _fors_, 170. called _fars_, 150. it +seems to mean _season_, No. 4. Mixt. 4 where potage is said to be +_forced_ with powdour-douce. + +Fort. passim. strong. Chaucer. + +Fresee. MS. Ed. 47. + +Fenkel. 6. 77. _Fenel_, 76. 172. _Fenell_, 100. Fennel. Germ. Venikol. +Belg. Venckel. + +Forme. Proem. 95. forme. + +Funges. 10. Mushrooms, from the French. Cotgrave. Holme III. p. 82. +The Romans were fond of them. + +Fesants. 20. 35. + +Fynelich wel. 192. very wel, constantly. + +Fro. 22. MS. Ed. 50. Chaucer. from. So therfro. 53. Lel. Coll. IV. p. +266. Chaucer. + +Fleysch. 24. Fleissh, 37. Flesh, A. S. þlæþe. Germ. _Fleisc_. + +Feneboyles. MS. Ed. II. 22. + +Fyletts. 28. Fillets. + +Florish and Flour. 36. 38. 40. Garnish. Lel. Coll. VI. p. 17. 23. +Chaucer, v. Floure. + +Foyles. 49. rolled Paste. _Foyle of dowhz_, 50. 92. et per se, 148. +53. _Foile of Paste_, 163. Leaves of Sage, 161. Chaucer. v. ad 175. +hence Carpe in Foile. Lel. Coll. IV. p. 226. _a Dolphin in Foyle_, _a +suttletie_. VI. p. 5. _Lyng in Foyle_, p. 16. _Cunger_. Ibid. _Samon_. +Ibid. _Sturgen_. p. 17. et v. p. 22. N.B. Foyle in these cases means +Paste. + +Fars. v. forced. + +Fle. 53. flea, flaw. MS. Ed. II. 33. flawe, flein, flain, flawed. 10. +13. 15. + +Fonnell. 62. a dish. + +Frot. MS. Ed. II. 17. rub, shake, _frote_, Chaucer. + +Feyre. 66. MS. Ed. II. 18. 22. _Feir_. Chaucer. Fair. + +Ferthe. 68. Fourth, hence Ferthing or Farthing. + +Furmente. 69. 116. _Furmenty_, MS. Ed. I. _Formete_. Ibid. 48. +_Formenty_, Ib. II. 30. from Lat. _Frumentum_, per metathesin; +whence called more plausibly _Frumity_ in the north, and Frumetye in +Lel. Collect. IV. p. 226. VI. p. 5. 17. 22. but see Junius, v. + +Formetie. + +Frenche. 73. a dish. v. ad loc. + +Fest. MS. II. 18. Feast. Chaucer. + +Fygey. 89. because made of Figs. Fygs drawen. 103. MS. Ed. II. 3. + +Found. 93. mix. dissolve, 193. fond. 188. v. y fonded. Lye, in Junii +Etym. v. Founder. + +Fete. 102. Chaucer. Fet, MS. Ed. 44. Feet. + +Flaumpeyns. 113. 184. + +Ferst. MS. Ed. II. 30. First. + +Fanne. 116. to fan or winnow. A. S. pann, Vannus. + +Frytour. 149, 150, 151. Fruturs. MS. Ed. 19. 40. Fritters. _Fruter_, +Lel. Coll. IV. p. 227. Frytor. VI. p. 17. + +Flaunne. 163. Flownys. MS. Ed. II. 27. Fr. Flans, Custards. Chaucer. +v. Slaunnis. Et v. Junium voce _Flawn_. + +Feel. 168. hold, contain, perhaps same as _feal_, occultare, +abscondere, for which see Junii Etymol. + +Fuyre. 188. Fire. _Fyr fort_. 192. a strong Fire. _Fere_, Chaucer. +_Fyer_, Lel. Coll. IV. p. 296. Belg. _Vuyn_, _Fere_. MS. Ed. 58. + +Ferry. v. Cawdel. + +Flowr, Flowre. MS. Ed. 2. 19. Flour. + +Fronchemoyle. MS. Ed. 15. + +Froys. MS. Ed. 18. Fraise. + +Farsure. MS. Ed. 28. stuffing. + +Forsy. MS. Ed. 38. season. + + +G. + +Gronden. 1. 53. ground or beaten. _to grynde_ is to cut or beat small. +3. 8. 13. for compare 14. yground 37. 53. 105. to pound or beat in a +mortar. 3. MS. Ed. 5. + +Gode. No. 1. alibi, good, strong. Chaucer. _god_, MS. Ed. passim. + +Grete. mynced. 2. not too small. _gretust_, 189. greatest. _gret_, +MS. Ed. 15. and Chaucer. + +Gourdes. 8. Fr. gouhourde. + +Gobettes. 16. 62. Gobbettys, Gobettis. MS. Ed. 9. alibi. Chaucer. +_Gobbins_, Holme III. p. 81, 82. large pieces. Wiclif. Junii Etym. + +Grees. 17. 101. Grece, 18. alibi. MS. Ed. 8. 14. 32. alibi, whyte +Grece, 18. Fat, Lard, Conys of high Grece. Lel. Coll. IV. p. 226. qu. + +Gravey. 26, 27. _Grave_. MS. Ed. II. 20. _Gravy_. Lel. Coll. VI. p. +10. + +Galyntyne. 28. 117. a preparation seemingly made of + +Galingale, &c. 129. and thence to take its name. See a recipe for +making it, 138. as also in MS. Ed. 9. Bread of Galyntyne, 94. Soupes +of Galyntyne, 129. Lampervey in Galantine. Lel. Coll. IV. p. 226. VI. +p. 22. Swanne, VI. p. 5. + +Garlete and Garlec. 30. 34. Garlick. A.S. [Anglo-Saxon: garleac]. + +Grapes. 30. 34. + +Galyngale. 30. the Powder, 47. the long-rooted Cyperus. Gl. to +Chaucer. See Northumberland Book, P. 415. + +Gleyre. of Ayrenn. 59. the white, from Fr. glaire. Chaucer. _Lear_ or +_Leir_ of an Egg. Holme interprets it _the White beaten into a foam_. + +Goon. 59. MS. Ed. 1. go. Belg. _gaen_. + +Gylofre. 65. Gelofre. MS. Ed. 27. cloves; for see No. 30, 31. 40. +there; from Gr. [Greek: charuophullon]. + +Gyngawdry. 94. a dish. + +Grave. MS. Ed. II. 20. Gravey. + +Gele. 101, 102. Jelly. Fr. Gelée. + +Gawdy Grene. 112. perhaps, Light Green. + +Gurnards. 115. + +Greynes de Parys. 137. and so Chaucer, meaning _Greynes de paradys_, +or greater Cardamoms. See Dr. Percy on Northumb. Book, p. 414. +Chaucer has _Greines_ for _Grains_. and Belg. Greyn. + +Grate. 152. v. i or y grated. + +Gastbon. 194. f. _Gastbon_, quasi _Wastbon_, from _Wastel_ the finest +Bread, which see. Hence the Fr. Gasteau. + +Gyngynyr, Gyngenyr, Gyngyner, Gyngener. MS. Ed. 3, 4. 13. 24. Ginger. +Gyngyner-bred, 32. + +Grotys. MS. Ed. II. Oat-meal Grotes, i.e. Grits. + +Grydern, Grydern, Gredern. MS. Ed. 25. 44. II. 11. + + +H. + +H. for _th_, as hem, them; her, their; passim. _Hare_, 121. Chaucer. +Wiclif. It is sometimes omitted; as _wyt_ and _wyte_, white. +Sometimes abounds, as schaldyd. MS. Ed. 7. II. scalded. v. _Thowehe_. + +Hye. Proem. high. _hy_, MS. Ed. 44. A. S. Heah. + +Hem. 1, 2. i.e. hem; them. Lye in Junii Etym. + +Hulle. 1. a verb, to take off the husk or skin. Littleton. Hence +Hulkes, Husks or _Hulls_, as 71. _Holys_, MS. Ed. 1. Sax. helan, to +cover. v. Lye in Junii Etym. v. Hull. + +Hulkes. v. Hulle. + + +Hewe. 7. cut, mince. _yhewe_, 12. minced, hewn. MS. Ed. 6. 9. _hewin_, +Chaucer. A. S. heþyan. + +Hakke. 194. MS. Ed. 23. hack, bruise. Junii Etym. v. hack. MS. Ed. +has also _hak_ and _hac_. + +Hebolace. 7. name of a dish. + +Herdeles. MS. Ed. 56. Hurdles. + +Hennes. 17. 45. including, I presume, the whole species, as _Malard_ +and _Pekok_ do below. + +Hool. 20. 22. alibi. _hole_, 33. 175. _hoole_, 158. whole. Chaucer +has hole, hool, and hoolich; and Wiclif, _hole_ and _hool_. MS. Ed. +has _hol_ and _hole_. + +Hooles. 162. Holes. + +Holsomly. Proem, wholesomely. + +Herthe. MS. Ed. 57. Earth. + +Hit. 20. 98. 152. it. hytt. Northumb. Book, p. 440. _Hit_, Gloss. +Wiclif. in Marg. A. S. [Anglo-Saxon: hit]. + +Hoot. 21. alibi. hot. + +Hares. 23. + +Hoggepot. 31. v. ad loc. + +Hochee. 34. hachè, Fr. but there is nothing to intimate cutting them +to pieces. + +Hersyve. MS. Ed. II. 2. Hair-sieve. _her_ is _hair_ in Chaucer. + +Helde. 50. 154. throw, cast, put. v. 189. _Heelde_, poured, shed. +Wiclif. and Lye in Junii Etym. v. Held. + +Holde. 189. make, keep. MS. Ed. II. 32, 33. + +Hawtheen. 57. Hawthorn. Junius, v. Haw. + +Hatte. 59. bubling, wallop. quasi _the hot_, as in Chaucer. from +A.Sax. [Anglo-Saxon: hatt]. + +Hong. 67. hing, or hang. Chaucer. MS. Ed. 48. + +Honde. 76. hand. Chaucer. So in Derbyshire now. + +Heps. 84. Fruit of the Canker-rose. So now in Derbyshire, and v. +Junius, voce _Hippes_. + +Hake. 94. 186. a Fish. v. ad loc. + +Hilde. 109. to skin, from to hull, to scale a fish, 119. vide 117. +119. compared with MS. Ed. II. 13. + +Herons. 146. MS. Ed. 3. Holme, III. p. 77, 78. but little used now. +Heronsew. Lel. Coll. IV. p. 226. _Heronshawe_. VI. p. I. Heronsews. +Chaucer. The Poulterer was to have in his shop _Ardeas sive airones_, +according to Mr. Topham's MS. written about 1250. And _Heronns_ +appear at E. of Devon's Feast. + +Holke. 173. qu. hollow. + +Hertrowee. 176. a dish. _Hert_ is _the Hart_ in Chaucer, A.S. +[Anglo-Saxon: heort]. + +Hi. MS. Ed. 27. they. + +Hevyd. MS. Ed. 21. v. ad loc. + +Hom. MS. Ed. 56. Home. + + +I. + +I. 2. for e. Proem. So _ith_ for _eth_. Ibid. + +in. 30. et sæpius. in. _inne_, 37. alibi. + +Jushell. 43. a dish. v. ad loc. + +Is. plur. for es. 52. 73. Proem. Nomblys. MS. Ed. 12. Nombles. v. +Pees. Rosys, 177, Roses. + +I. for y. v. y. + +Iowtes. v. Eowtes. + +Irne. 107. _Iren_, Chaucer. and the Saxon. Iron. + +Juys. 118. 131. _Jus_, MS. Ed. II. 17. the Fr. word, _Ieuse_, +Chaucer. + + +K. + +Kerve. 8. cut. _kerf_, 65. MS Ed. 29. v. carvon, and Chaucer, voc. +Carfe, karft, kerve, kerft. + +Kydde. 21. Flesh of a Kid. Kedys. MS. Ed. 13. Kids. + +Keel. 29. 167. 188. MS. Ed. 1. Gl. to Chaucer and Wiclif, to cool. + +Kyt. 118. alibi. MS. Ed. 19. _ket_, Ibid. II. 15. to cut. _kyted_, +cut. Lel. Coll. IV. p. 298. Chaucer, v. _Kitt_. + +Keintlick. v. queintlick. + +Kyrnels. 189. a species of battlements, from _kernellare_; for which +see Spelman, Du Fresne, and Chaucer. + +Kever. MS. Ed. 2. cover. + +Kaste, kest. MS. Ed. 6. 10. cast. v. ad loc. + +Kow. MS. Ed. 38. Cow. + + +L. + +L. for ll. MS. Ed. sæpe. + +Lat. 9. 14. alibi. MS. Ed. 1, 2. Let. Chaucer. Belg. _laten. latyn_. +MS. Ed, II. 5. _let_. + +Lire, and Lyre. 3. 14. 45. MS. Ed. sæpe. the fleshy part of Meat. A.S. +[Anglo-Sxon: lire]. See Lyre in Junii Etymol. Also a mixture, as _Dough of +Bread and raw Eggs_, 15. hence 'drawe a Lyre of Brede, Blode, Vyneg, +and Broth,' 25. So Lyour and Layour. II. 31. all from _lye_, which +see. Lay seems to mean _mix_, 31. as _layour_ is mixture, 94. + +Lye it up. 15. to mix; as _alye_, which see. + +Leke. in sing. 10. 76. Leeks. + +Langdebef. 6. an herb. v. ad loc. _Longdobeefe_ Northumberland Book. +p. 384. Bugloss. + +Lytel. 19. passim. _Litul_ and _litull_, 104. 152. 'a litel of +Vynegar,' 118. of Lard, 152. + +Loseyns, Losyns. 24. 92. on fish-day, 128. a Lozenge is interpreted +by Cotgrave, 'a little square Cake of preserved herbs, flowers, &c.' +but that seems to have no concern here. _Lozengs_. Lel. Coll. IV. p. +227. + +Lyche. 152. like. _lichi_. Wiclif. _lich_. Chaucer. _ylich_. Idem. + +Lombe. 62. Lamb. hence Wiclif, _Lomberen_, Lambs. Chaucer, and Germ. + +Leche Lumbard. 65. from the country doubtless, as the mustard, No. +100. See also Lel. Coll. VI. p. 6. 26. _Leches_. MS. Ed. 15. are +Cakes, or pieces. Rand. Holme makes _Leach_, p. 83. to be 'a kind of +Jelly made of Cream, Ising-glass, Sugar, and Almonds, &c.' The +_Lessches_ are fried, 158. v. yleeshyd. _Leyse Damask_. Lel. Coll. IV. +p. 226. _Leche baked_. VI. p. 5. _Partriche Leiche_. Ibid. _Leche +Damaske_. Ibid. See also, p. 10. _Leche Florentine_, p. 17. _Leche +Comfort_. Ibid. _Leche Gramor_. Ibid. Leche Cypres, p. 26. which in +Godwin de Præsul. p. 697. is _Sipers_, malè. + +Lete Lardes. 68. v. ad loc. + +Lave. 76. wash. + +Leyne. 82. a Layer. + +Lewe water. 98. Lews water, MS. Ed. II. 10. warm; see Gloss. to +Wiclif. and Junius. v. Lukewarm. + +Lumbard Mustard. 100. from the country. v. Leche. how made, No. 145. + +Lef. MS. Ed. 56. leave. _Lefe_, Chaucer. + +Lite. 104. a few, _alite_, as they speak in the North. Chaucer, v. +Lite, and Lyte, and Mr. Lye in his Junius. + +Laumpreys. 126. Lampreys, an Eel-like Sea Fish. Pennant, Brit. Zool. +III. p. 68. + +Laumprons. 127. the _Pride_. Pennant, Ibid. p. 61. See Lel. Coll. VI. +p. 6. 17. bis 23. Mr. Topham's MS. has _Murenulas sive Lampridulas_. + +Looches, Loches. 130. 133. the fish. + +Lardes of Swyne. 146. i.e. of Bacon. hence _lardid_, 147. and +_Lardons_. MS. Ed. 3. 43. from the Fr. which Cotgrave explains +_Slices of Lard_, i.e. Bacon. vide ad 68. + +Lorere tre. MS. Ed. 55. Laurel tree. Chaucer. + +Lyuours. 152. Livers. A.S. [Anglo-Saxon: lyper]. + +Led. MS. Ed. 56. carry. _lide_, Chaucer. + +Lenton. 158. Lent. + +Lynger. 159. longer. Chaucer has _longer_ and _lengir_. v. Lange. + +Lopuster, Lopister. MS. Ed. II. 7. 16. v. Junii Etymolog. + +Lust. as, hym lust. Proem, he likes. Chaucer, v. Lest. + +Lewys. MS. Ed. 41. Leaves. Lefe, Chaucer. v. Lef. + +Lie. Liquor. Chaucer. MS. Ed. 48. + +Ley. MS. Ed. 6. lay. + +Lese, les. MS. Ed, 14. II. 7, 8. pick. To _lease_, in Kent, is to +glean. + + + +M. + +Make. 7. MS. Ed. 12. 43. II. 12. to dress. _make forth_, 102. to do. +MS. Ed. II. 35. + +Monchelet. 16. a dish. + +Mylk, Melk. MS. II. 30. Milk of Almonds, 1. 10. 13. alibi. + +Moton. 16. MS. Ed. 1. Mutton, See Lel. Coll. IV. p. 226. Flemish. +_Motoen_. + +Mawmenee. 20. 193. a dish. v. ad loc. how made, 194. _Mamane_. Lel. +Coll. IV. p. 227. Mamonie. VI. p. 17. 22. royal, 29. Manmene, MS. Ed. +29, 30. _Mamenge_. E. of Devon's Feast. + +Morterelys. v. Mortrews. + +Medle. 20. 50. alibi. to mix. Wiclif. Chaucer. + +Messe. to messe the dysshes, 22. messe forth, 24. + +Morre. 38. MS. Ed. 37. II. 26. a dish. v. ad loc. + +Mortrews. 45. _Mortrews blank_, 46. of fish, 125. _Morterelys_, MS. +Ed. 5. where the recipe is much the same. 'meat made of boiled hens, +crummed bread, yolk of eggs, and safron, all boiled together,' Speght +ad Chaucer. So called, says Skinner, who Writes it _mortress_, +because the ingredients are all pounded together in a mortar. + +Moscels. 47. Morsels. Chaucer has _Morcills_. Moscels is not amiss, +as _Mossil_ in Chaucer is the muzle or mouth. + +Mete. 67. A.S. and Chaucer. Meat. _Meetis_, Proem. Meats. It means +also _properly_, MS. Ed. II. 21. Chaucer. + +Myng. 68. MS. Ed. 30. _ming_, 76. meng, 127. 158. MS. Ed. 32. Chaucer. +to mix. So _mung_, 192. is to stir. Wiclif. v. Mengyng. A.S. +[Anglo-Saxon: mengan]. + +Morow. at Morow. 72. in the Morning. MS. Ed. 33. a Morrow, Chaucer. +on the Morow. Lei. Coll. IV. p. 234. + +Makke. 74. a dish. + +Meel, Mele. 86. 97. Meal. _Melis_, Meals. Chaucer. Belg. _Meel_. + +Macrows. 62. Maccharone. vide ad locum. + +Makerel. 106. + +Muskles, Muskels. 122. Muscles. A.S. [Anglo-Saxon: murcule]. + +Malard, Maulard. 141. meaning, I presume, both sexes, as ducks are +not otherwise noticed. Holme, III. p. 77. and Mr. Topham's MS. + +Mylates, whyte. 153. a dish of pork, 155. + +Myddell. 170. midle. _myddes_. 175. the same. + +Mawe. 176. Stomach of a Swine. Chaucer. Junii Etym. + +Moold. 177. Mould. + +Maziozame. 191. Marjoram. See the various orthographies in Junius, v. +Majoram. + +Male Marrow. 195. qu. + +Moyle. v. Ris. v. Fronchemoyle. + +Mulberries. 99. 132. v. Morree. + +Myce, myse. MS. Ed. 8. 15. mince, myed. II. 19. minced, ymyed, 35. +for ymyced. myney, II. 3. myneyd, II. 1. + +Mo. MS. Ed. 38. more. Chaucer. + +Maner. _of_ omitted. MS. Ed. 45. 47, 48. II. 2. 28. + +Mad, ymad. MS. Ed. II. 9. made. + +Mychil. MS. Ed. 48, much. Chaucer, v. moche. Junius v. mickel. + +Myntys. MS. Ed. II. 15. Mint. _Myntys_, Brit. + + +N. + +A Nost, I. crasis of _an Oste_, or Kiln; frequent in Kent, where +_Hop-oste_ is the kiln for drying hops. 'Oost or East: the same that +kiln or kill, Somersetshire, and elsewhere in the west,' Ray. So +_Brykhost_ is a Brick-kiln in Old Parish-Book of _Wye_ in Kent, 34 H. +VIII. 'We call _est_ or _oft_ the place in the house, where the smoke +ariseth; and in some manors _austrum_ or _ostrum_ is that, where a +fixed chimney or flew anciently hath been,' Ley, in Hearne's Cur. +Disc. p. 27. _Mannors_ here means, I suppose manor-houses, as is +common in the north. Hence _Haister_, for which see Northumb. Book, p. +415. 417. and Chaucer, v. Estris. + +Noumbles. 11. 13. Entrails of any beast, but confined now to those +of a deer. I suspect a crasis in the case, quasi _an Umble_, singular +for what is plural now, from Lat. _Umbilicus_. We at this day both +say and write _Umbles_. _Nombles_, MS. Ed. 12. where it is _Nomblys +of the venyson_, as if there were other Nomblys beside. The Fr. write +Nombles. + +Non. 68. no. Chaucer. A.S. nan. + +Nyme. 114. take, _recipe_. Sax. niman. Chaucer. used in MS. Ed. +throughout. See Junius. v. Nim. + +Notys. 144. Wallenotes, 157. So _Not_, MS. Ed. II. 30. Chaucer. Belg. +Note. + +Nysebek. 173. a dish. quasi, nice for the _Bec_, or Mouth. + +Nazt, nozt. MS. Ed. 37. not. + + +O. + +Oynons. 2. 4. 7. Fr. Oignons. Onions. + +Orage. 6. Orache. + +Other, oother. 13, 14. 54. 63. MS Ed. sæpe. Chaucer. Wiclif. A.S. +[Anglo-Saxon: oþer]. or. + +On, oon. 14. 20. alibi. in. as in the Saxon. _One_ MS. +Ed 58. II. 21. Chaucer. + +Obleys. 24. a kind of Wafer, v. ad loc. + +Onys. MS. Ed. 37. once, _ones_, Chaucer, v. _Atones_, and _ones_. + +Onoward, onaward. 24. 29. 107. onward, upon it. + +Of. omitted, as powder Gynger, powder Gylofre, powder Galyngale. +abounds, v. Lytel. + +Oot. 26. alibi. Oat. Otyn. MS. Ed. II. Oaten. + +Opyn. MS. Ed. 28. open. + +Offall. 143. _Exta_, Giblets. + +Oystryn. MS. Ed. II. 14. Oysters. + +Of. Proem. by. + +Ochepot. v. Hochepot. + +Ovene. i. Oven. A.S. [Anglo-Saxon: oren]. Belg. Oven. _0vyn_, MS. Ed. II. 16. + +Olyve, de Olyve, Olyf, Dolyf, MS. Ed. Olive. + +Owyn. MS. Ed. 22. own. + + +P. + +Plurals increase a syllable, Almandys, Yolkys, Cranys, Pecokys, &c. +So now in Kent in words ending in _st_. This is Saxon, and so Chaucer. + +Plurals in _n_, Pisyn, Hennyn, Appelyn, Oystrin. + +Powdon douce. 4. Pref. + +Powdon fort. 10, ii. v. Pref. + +Pasturnakes. 5. seems to mean _Parsnips_ or Carrots, from _Pastinaca_. +_Pasternak of Rasens_, 100. of Apples, 149. means Pastes, or Paties. + +Persel. 6. 29. alibi. _Persele_ MS. Ed. II. 15. Fr. _Persil_. Parsley. +Parcyle. MS. Ed. 32. + +Pyke, pike. 18. 76. pick. Chaucer, v. Pik. + +Pluk. 76. pluck, pull. A. S. pluccian. + +Pellydore. 19. v. ad loc. + +Peletour. 104. v. ad 19. + +Paast. MS. Ed. II. 29. Paste. + +Potell. 20. Pottle. + +Pyncs. 20. alibi, v. Pref. + +Pecys. 21. alibi. _Pece_, 190. _Pecis_, MS. Ed. 12. Chaucer. Pieces, +Piece, i. + +Peper. 21. 132. MS. Ed. i6. has _Pepyr_. Pip. 140. 143. MS. Ed. 9. +_Pepper_. A. S. peopor and pipor. + +Papdele. 24. a kind of sauce. probably from _Papp_, a kind of +_Panada_. + +Pise, Pisyn, MS. Ed. 2. Pease. + +Peers. 130. 138. _Pers_, 167. Perys, MS. Ed. II. 23. Pears. Pery, a +Pear tree, Chaucer. + +Possynet. 30. 160. a Posnet. + +Partruches. 35. 147. _Partyches_, Contents. Partridges. _Perteryche_, +E. of Devon's Feast. + +Panne. 39. 50. a Pan. A.S. Panna. + +Payndemayn. 60. 139. where it is _pared_. Flour. 41. 162. 49, white +Bread. Chaucer. + +Par. MS. Ed. 19. pare. + +Peions. 18. 154. Pigeons. If you take _i_ for _j_, it answers to +modern pronunciation, and in E. of Devon's Feast it is written +Pejonns, and Pyjonns. + +Pynnonade. 51. from the Pynes of which it is made. v. Pynes. _Pynade_ +or _Pivade_. MS. Ed. II. 32. + +Pryk. 53. prick. Pettels. 56. Legs. We now say _the Pestels of a +lark_. of veneson, Lel. Collect. IV. p. 5. Qu. a corruption of +_Pedestals_. + +Payn foindew. 59. _fondew_, Contents, v. ad loc. + +Peskodde. 65. Hull or Pod of Pease, used still in the North. v. +Coddis in Wiclif, and Coddes in Junii Etymolog. + +Payn Ragoun. 67. a dish. qu. + +Payn puff, or puf. 196. _Payne puffe_. E. of Devon's Feast. + +Pownas. 68. a colour. qu. v. Preface. + +Porpays, Porpeys. 69. 108. salted, 116. roasted, 78. _Porpus_ or +Porpoise. _Porpecia_, Spelm. Gl. v. Geaspecia, which he corrects +_Seaspecia_. It is surprising he did not see it must be _Graspecia_ +or _Craspiscis_, i.e. _Gros_ or _Crassus Piscis_, any large fish; a +common term in charters, which allow to religious houses or others +the produce of the sea on their coasts. See Du Cange in vocibus. We +do not use the Porpoife now, but both these and Seals occur in Archb. +Nevill's Feast. See Rabelais, IV. c. 60. and I conceive that the +_Balænæ_ in Mr. Topham's MS. means the Porpus. + +Perrey. 70. v. ad loc. + +Pesoun. 70, 71. _ Pise, Pisyn.,_ MS. Ed. 2. Pease. Brit. _Pysen._ + +Partye. 71. _a partye,_ i.e. some. MS. Ed. 2. Chaucer. + +Porrectes. 76. an herb. v. ad loc. + +Purslarye. 76. Purslain. + +Pochee. 90. a dish of poached Eggs, v. Junius, voce _Poach._ + +Powche. 94. Crop or Stomach of a fish. _Paunches,_ 114, 115. + +Pyke. ici. the fish. v. ad loc. + +Plays. 101. 105. 112. Plaise; the fish. _Places,_ Lel. Coll. VI. p.6. + +Pelettes. 11. Balls. Pellets. Pelotys. MS. Ed. 16. + +Paunch. v. Powche. + +Penne. 116. a Feather, or Pin. MS. Ed. 28. Wiclif. v. Pennes. + +Pekok. 147. Peacock. _Pekokys,_ MS. Ed. 4. where same direction +occurs. Pekok. Lel. Coll. IV. p. 227. + +presse. 150. to press. Chaucer. + +Pyner. 155. qu. v. Pref. + +Prunes. 164. Junius in v. _Prunes and Damysyns._. 167. _Prunes +Damysyns_. 156. 158. _Primes,_ 169. should be corrected _Prunes._ +Prunys, MS. Ed. II. 17. _Prognes._ Lel. Coll. VI. p. 17. _ Prune +Orendge,_ an Orange Plumb, p. 23. _Prones,_ Northumb. Book, p.19. +plant it with Prunes, 167. stick it, Lel. Coll. VI. p.5. 16 22. As +the trade with Damascus is mentioned in the Preface, we need not +wonder at finding the Plumbs here. + +Primes, v. Prunes. + +Prews of gode past. 176. qu. + +Potews. 177. a dish named from the pots used. + +Pety peruant. 195. _Petypanel, a marchpayne._ Lel. Coll. VI. p.6. + +Parade. hole parade. 195. qu. + +Plater. MS. Ed. II. 9. Platter. + +Puff. v. Payn. + +Phitik. Proem. Physick. + +Poumegarnet. 84. Poungarnetts, MS. Ed. 39. Powmis gernatys. Ibid. 27. +Pomgranates, per metathesin. + +Penche. MS. Ed. 36. + +Partyns. MS. Ed. 38. Parts. + +Pommedorry. MS. Ed. 42. Poundorroge, 58. _Pomes endoryd_. E. of +Devon's Feast. + +Pommys morles. MS. Ed. II. 3. + +Porreyne. MS. Ed. II. 17. Porrey Chapeleyn, 29. + + +Q. + +Quare. 5. It seems to mean to quarter, or to square, to cut to pieces +however, and may be the same as to _dyce_. 10. 60. Dice at this time +were very small: a large parcel of them were found under the floor of +the hall of one of the Temples, about 1764, and were so minute as to +have dropt at times through the chinks or joints of the boards. There +were near 100 pair of ivory, scarce more than two thirds as large as +our modern ones. The hall was built in the reign of Elizabeth. To + +_quare_ is from the Fr. quarrer; and _quayre_ or _quaire_, subst. in +Chaucer, Skelton, p. 91. 103. is a book or pamphlet, from the paper +being in the quarto form. See Annal. Dunstap. p. 215, Ames, Typ. +Antiq. p. 3. 9. Hence our quire of paper. The later French wrote +_cahier_, _cayer_, for I presume this may be the same word. Hence, +_kerve hem to dyce_, into small squares, 12. _Dysis_, MS. Ed. 15. + +Quybibes. 64. Quibibz. MS. Ed. 54. alibi. Cubebs. + +Quentlich. 162. keyntlich, 189. nicely, curiously. Chaucer. v. +_Queintlie_. + +Quayle. 162. perhaps, cool. it seems to mean fail or miscarry. Lel. +Coll. VI. p. II. sink or be dejected, p. 41. See Junius, v. Quail. + +Queynchehe. 173. f. queynch. but qu. + + +R. + +R. and its vowel are often transposed. v. Bryddes, brennyng, Crudds, +Poumegarnet, &c. + +Rapes. 5. Turneps. Lat. _Rapa_, or _Rapum_. vide Junium in voce. + +Ryse. 9. 194. Rys, 36. alibi. MS. Ed. 14. Ryys, 192. the Flower, 37. +Rice. Fr. Ris. Belg. Riis. + +Roo. 14. Roe, the animal. + +Rede. 21. alibi, red. A.S. [Anglo-Saxon: read]. + +Roost. 30. alibi, rowsted, 175. substantive, 53. to rost. Belg. +roosten. + +Rether. Ms. Ed. 43. a beast of the horned kind. + +Ramme. 33. to squeeze. but qu. + +Rennyns. 65. perhaps, _rennyng_, i. e. thin, from _renne_, to run. +Leland Itin. I. p. 5, 6. alibi. Skelton, p. 96. 143. alibi. indeed +most of our old authors. Lel. Coll. IV. p. 287, 288. Chaucer. + +Ruayn. v. Chese. + +Rape. 83. a dish with no turneps in it. Quære if same as _Rapil_, +Holme III. p. 78. Rapy, MS. Ed. 49. + +Resmolle. 96. a dish. v. ad loc. + +Ryal. 99. _ryallest_. Proem. royal. Lel. Coll. IV. p. 250. 254. VI. p. +5. bis. 22. Chaucer. v. Rial. + +Rote. 100. Root. _Rotys_, MS. Ed. 32. Chaucer. Junius, v. Root. + +Roo Broth. MS. Ed. 53. + + +Roche. 103. the fish. Lel. Coll. VI. p. 6. + +Rygh. 105. a fish. perhaps the Ruffe. + +Rawnes. 125. Roes of fish. _Lye_ in Junius. v. Roan. + +Rest. MS. Ed. rustied, of meat. Restyn, restyng. No. 57. Rustiness. +Junius. v. Restie. + +Rasyols. 152. a dish. _Ransoles_. Holme III. p. 84. + +Reyn. Ms. Ed. 57. Rain. Chaucer. + +Rysshews. 182. name of a dish. qu. + +Rew de Rumsey. MS. Ed. 44. + +Ryne hem on a Spyt. 187. run them on a spit. + +Rosty. MS. Ed. 44. rost. + +Rounde. 196. round. French. + +Rosee. 52. a dish. v. ad loc. + +Resenns. 100. Raysons, 114. Raisins. used of Currants, 14. v. ad loc. +_Reysons_, _Reysins_. MS. Ed. II. 23. 42. _Rassens_ Pottage, is in +the second course at archp. Nevill's Feast. + + +S. + +Spine. v. Spynee. + +Sue forth. 3. et passim. serue. 6. 21. From this short way of writing, +and perhaps speaking, we have our _Sewers_, officers of note, and +_sewingeis_, serving, Lel. Coll. IV. p. 291. unless mis-written or +mis-printed for _shewinge_. + +Slype. II. slip or take off the outer coat. A. S. [Anglo-Saxon: +slipan]. + +Skyrwates. 5. 149. Skirrits or Skirwicks. + +Savory. 6. Sauuay. 30. 63. Sawey. 172. + +Self. 13. same, made of itself, as self-broth, 22. the owne broth, +122. MS. Ed. 5. 7. Chaucer. + +Seth. passim. MS. Ed. I, 2. Chaucer, to seeth. A. S. [Anglo-Saxon: +seothan]. Seyt. MS. Ed. I. to strain. 25. 27. + +Smite and smyte. 16. 21. 62. cut, hack. A. S. [Anglo-Saxon: smitan]. + +Sode. v. Ysode. + +Storchion. MS. Ed. II. 12. v. Fitz-Stephen. p. 34. + +Sum. 20. sumdell, 51. somdel, 171. some, a little, some part. Chaucer +has _sum_, and _somdele_. A. S. [Anglo-Saxon: sum]. + +Saunders. 20. used for colouring. MS. Ed. 34. v. Northumb. Book, p. +415. Sandall wood. The translators of that very modern book the +Arabian Nights Entertainments, frequently have _Sanders_ and Sandal +wood, as a commodity of the East. + +Swyne. 146. alibi. Pork or Bacon. MS. Ed. 3. Bacon, on the contrary, +is sometimes used for the animal. Old Plays, II. p. 248. Gloss. ad X +Script. in v. + +See. MS. Ed. 56. Sea. Chaucer. + +Sawge. 29. _Sauge_, 160. MS. Ed. 53. Sage. _Pigge en Sage_. E. of +Devon's Feast. + +Shul. 146. schul. MS. Ed. 4. should, as No. 147. schulle, schullyn. +MS. Ed. 3. 7. + +Sawse Madame. 30. qu. Sauce. + +Sandale. MS. Ed. 34. + +Sawse Sarzyne. 84. v. ad loc. + +Serpell. 140. wild Thyme. _Serpyllum_. + +Sawse blancke. 136. + +Sawse noyre. 137. 141. + +Sawse verde. 140. + +Sow. 30. to sew, _suere_. also 175. A. S. [Anglo-Saxon: siwian]. + +Stoppe. 34. 48. to stuff. + +Swyng. 39. 43. alibi. MS. Ed. 20. 25. alibi. to shake, mix. A. S. +[Anglo-Saxon: swengan]. + +Sewe. 20. 29. 40. Sowe. 30. 33. alibi. MS. Ed. 38. Chaucer. Liquor, +Broth, Sous. Wiclif. A. S. [Anglo-Saxon: seaþ]. v. Lye in 2d alphabet. + +Schyms. MS. Ed. 38. Pieces. + +Stondyng. 45, 46. 7. stiff, thick. + +Smale. 53. alibi. small. Lel. Coll. IV. p. 194. + +Spynee. 57. v. ad loc. + +Straw. 58. strew. A. S. [Anglo-Saxon: streawian]. + +Sklyse. 59. a Slice, or flat Stick for beating any thing. Junius. v. +Sclise. + +Siryppe. 64. v. ad loc. + +Styne. 66. perhaps to close. v. ystyned. A. S. tynan. + +Stere. 67. 145. to stir. Chaucer. A. S. [Anglo-Saxon: styrian]. + +Sithen. 68. ssithen, 192. then. Chaucer. v. seth and sithe. A. S. +[Anglo-Saxon: siððan]. sithtyn, sethe, seth, syth. MS. Ed. _then_. + +Salat. 76 a Sallad. Saladis, Sallads. Chaucer. Junius, v. Salad. + +Slete Soppes. 80. slit. A. S. [Anglo-Saxon: slitan]. + +Spryng. 85. to sprinkle. Wiclif. v. sprenge. A. S. [Anglo-Saxon: +sprengan]. + +Samoun. 98. Salmon. So Lel. Coll. VI. p. 16, 17. Fr. _Saumon_. + +Stepid. 109, 110. steeped, _Frisiis_, stippen. + +Sex. 113. 176. Six. A. S. + +Sool. 119. _Solys_, 133. Soale, the fish. + +Schyl oysters. 121. to shell them. A. S. [Anglo-Saxon: scyll], a +shell. + +Sle. 126. to kill. _Scle_, Chaucer, and _slea_. A. S. [Anglo-Saxon: +slean]. + +Sobre Sawse. 130. + +Sowpes. 82. 129. Sops. A. S. [Anglo-Saxon: sop]. dorry. MS. Ed. II. 6. + +Spell. 140. qu. + +Stary. MS. Ed. 32. stir. + +Swannes. 143. Pye, 79. Cygnets. Lel. Coll. VI. p. 5. + +Sonne. MS. Ed. 56. Sun. Chaucer. + +Sarse, and _a Sarse_. 145. a Sieve or Searse. + +Souple. 152. supple. _sople_, Chaucer; also _souple_. Fr. + +Stewes. 157. 170. Liquor. to stue, 186. a term well known at this day. + +Sars. 158. 164. Error perhaps for _Fars_. 167. 169. 172. + +Sawcyster. 160. perhaps, a Saussage. from Fr. _Saucisse_. + +Soler. MS. Ed. 56. a solar or upper floor. Chaucer. + +Sawgeat. 161. v. ad loc. + +Skymour. 162. a Skimmer. + +Salwar. 167. v. Calwar. + +Sarcyness. MS. Ed. 54. v. Sawse. + + +Syve, Seve. MS. Ed. II. 17, 18. a Sieve, v. Hersyve. + +Southrenwode. 172. Southernwood. + +Sowre. 173. sour. _souir_, Chaucer. + +Stale. 177. Stalk. Handle. used now in the North, and elsewhere; as a +fork-stale; quære a crasis for a fork's tail. Hence, Shaft of an +Arrow. Lel. Coll. VI. p. 13. Chaucer. A. S. [Anglo-Saxon: stele], or +[Anglo-Saxon: stela]. + +Spot. MS. Ed. 57. Sprinkle. + +Sachus. 178. a dish. v. ad loc. + +Sachellis. 178. Bags. Satchells. + +Spynoches. 180. Spinages. Fr. Espinars in plural. but we use it in +the singular. Ital. Spinacchia. + +Sit. 192. adhere, and thereby to burn to it. It obtains this sense +now in the North, where, after the potage has acquired a most +disagreeable taste by it, it is said to be _pot-sitten_, which in +Kent and elsewhere is expressed by being _burnt-to_. + +Sotiltees. Proem. Suttlety. Lel. Coll. VI. p. 5. seq. See No. 189. +There was no grand entertainment without these. Lel. Coll. IV. p. 226, +227. VI. 21. seq. made of sugar and wax. p. 31. and when they were +served, or brought in, _at first_, they seem to have been called +_warners_, Lel. Coll. VI. p. 21. 23. VI. p. 226, 227. as giving +_warning_ of the approach of dinner. See Notes on Northumb. Book, p. +422, 423. and Mr. Pennant's Brit. Zool. p. 496. There are three +_sotiltes_ at the E. of Devon's Feast, a stag, a man, a tree. Quere +if now succeeded by figures of birds, &c. made in lard, and jelly, or +in sugar, to decorate cakes. + +Sewyng. Proem. following. Leland Coll. IV. p. 293. Chaucer. Fr. + +_Suivre_. + +Spete. MS. Ed. 28. Spit. made of hazel, 58. as Virg. Georg. II. 396. + +States. Proem. Persons. + +Scher. MS. Ed. 25. sheer, cut. Chaucer. v. Shere. + +Schyveris. MS. Ed. 25. II. 27. Shivers. Chaucer. v. Slivere. + +Schaw. MS. Ed. 43. shave. + + +T. + +Thurgh. 3. alibi. thorough. A. S. [Anglo-Saxon: ðurh]. _thorw_. MS. +Ed. II. + +Tansey. 172. Herb, vide Junii Etymol. + +Trape, Traup. 152. alibi. Pan, platter, dish. from Fr. + +To gedre. 14. to gydre, 20. to gyder, 39. to geyder, 53. to gider, 59. +to gyd, 111. to gedre, 145. So variously is the word _together_ here +written. A. S. [Anglo-Saxon: togaðere]. + +Tredure. 15. name of Cawdel. v. ad loc. + +To. 30. 17. MS. Ed. 33. 42. too; and so the Saxon, Hence to to. 17. v. +ad loc. Also, Lel. Coll. IV. p. 181. 206. VI. p. 36. _To_ is _till_, +MS. Ed. 26. 34. _two_. II. 7. v. Unto. + +Thyk. 20. a Verb, to grow thick, as No. 67. thicken taken passively. +Adjective, 29. 52. _thik_, 57. _thykke_, 85. _thike_, Chaucer. + +Teyse. 20. to pull to pieces with the fingers. v. ad loc. et Junius, +voce Tease. Hence teasing for carding wool with teasels, a specics of +thistle or instrument. + +Talbotes. 23. qu. v. ad loc. + +Tat. 30. that. as in Derbysh. _who's tat?_ for, who is that? Belg. +_dat_. + +Thenne. 36. alibi. then. Chaucer. A. S. [Anglo-Saxon: ðanne]. + +Thanne. 36. MS. Ed. 25. then. A. S. [Anglo-Saxon: ðan]. than. MS. Ed. +14. + +Teer. 36. Tear. A. S. [Anglo-Saxon: teran]. + +To fore. 46. alibi. before. Hence our _heretofore_. Wiclif. Chaucer. + +A. S. [Anglo-Saxon: toforan]. + +Thynne. 49. MS. Ed. 15. thin. A. S. [Anglo-Saxon: ðinn]. + +Tarlettes. 50. afterwards _Tartletes_, rectiùs; and so the Contents. +_Tortelletti_. Holme. p. 85. v. Tartee. Godwin, de Præsul. p. 695. +renders _Streblitæ_; et v. Junius, voce Tart. + +Thise. 53. alibi. these. + +Take. 56. taken. Chaucer. + +Thridde. 58. 173. alibi. Third, per metathesin. Chaucer. Thriddendele, +67. Thriddel, 102. 134. _Thredde_, MS. Ed. II. 1. v. Junius, voce +Thirdendeal. + +To done. 68. done. _To_ seems to abound, vide Chaucer. v. _To_. + +Turnesole. 68. colours _pownas_. vide ad loc. + +Ther. 70. 74. they. Chaucer. + +Ton tressis. 76. an herb. I amend it to _Ton cressis_, and explain it +Cresses, being the Saxon [Anglo-Saxon: tunkerse], or [Anglo-Saxons: +tuncærse]. See _Lye_, Dict. Sax. Cresses, so as to mean, _one of the +Cresses_. + +Turbut. 101. + +Tried out. 117. drawn out by roasting. See Junius, v. Try. + +Tweydel. 134. Twey, MS. Ed. 12. Chaucer. _Twy_ for _twice_ runs now +in the North. A. S. [Anglo-Saxon: twa], two. [Anglo-Saxon dæl], pars, +portio. + +Talow. 159. Mutton Sewet. v. Junii Etym. + +Thyes, Thyys. MS. Ed. 29, 30. Thighs. + +Tartee. 164, 165. alibi. Tart. de Bry, 166. de Brymlent, 117. Tartes +of Flesh, 168. of Fish, 170. v. Tarlettes. + +Towh. tough, thick. 173. See Chaucer, v. Tought. A.S. [Anglo-Saxon: +toh]. + +Tharmys. MS. Ed. 16. Rops, Guts. + +There. 170. 177 where. Chaucer. + +Thowche. MS. Ed. 48. touch. + +To. 185. for. Hence, _wherto_ is _wherefore_. Chaucer. + +Towayl. MS. Ed. II. 21. a Towel. + +Thee. 189. thou, as often now in the North. + +Temper. MS. Ed. 1. et sæpe. to mix. + + +U. + +Uppon. 85. alibi. upon. + +Urchon. 176. Urchin, _Erinaceus_. + +Unto. MS. Ed. 2. until. v. _To_. Chaucer. + + +V. + + +Violet. 6. v. ad loc. + +Verjous. 12. 48. veriaws. 154. verious. 15. Verjuice, Fr. Verjus. V. +Junium. + +Veel. 16. alibi. MS. Ed. 18. Veal. + +Vessll. 29. a dish. + +Vyne Grace. 61. a mess or dish. _Grees_ is the wild Swine. Plott, +Hist. of Staff. p. 443. Gloss. to Douglas' Virgil, v. Grisis. and to +Chaucer. v. Grys. Thoroton, p. 258. Blount, Tenures. p. 101. _Gresse_. +Lel. Coll. IV. p. 243. _Gres_. 248. Both pork and wine enter into the +recipe. + +Vyaunde Cypre. 97. from the Isle of Cyprus. + +Vernage. 132. Vernaccia. a sort of Italian white-wine. In Pref. to +_Perlin_, p. xix. mis-written Vervage. See Chaucer. It is a sweet +wine in a MS. of Tho. Astle esq. p. 2. + +Venyson. 135. often eaten with furmenty, E. of Devon's Feast, _in +brothe_. Ibid. + +Verde Sawse. 140. it sounds _Green Sauce_, but there is no sorel; +sharp, sour Sauce. See Junius, v. Verjuice. + +Vervayn. 172. + + +W. + +Wele. 1. 28. old pronunciation of _well_, now vulgarly used in +Derbysh. _wel_, 3. alibi. _wel smale_, 6. very small. v. Lel. Coll. +IV. p. 218. 220. Hearne, in Spelm. Life of Ælfred. p. 96. + +Wyndewe. 1. winnow. This pronunciation is still retained in +Derbyshire, and is not amiss, as the operation is performed by wind. +v. omnino, Junius. v. Winnow. + +Wayshe, waissh, waische. 1. 5. 17. to wash. A. S. [Anglo-Saxon: +wæscan]. + +Whane, whan. 6. 23. 41. when. So Sir Tho. Elliot. v. Britannia. +Percy's Songs, I. 77. MS. Romance of Sir Degare vers. 134. A. S. +[Anglo-Saxon: hwænne]. wan, wanne. MS. Ed. 25. 38. when. + +Wole. Proem. will. _wolt_. 68. wouldst. Chaucer, v. Wol. + +Warly, Warliche. 20. 188. gently, warily. A. S. [Anglo-Saxon: wære], +wary, prudent. Chaucer. v. Ware. Junius, v. Warie. + +Wafrouns. 24. Wafers. Junius, v. Wafer. + +With inne. 30. divisim, for within. So _with oute_, 33. + +Welled. 52. v. ad loc. MS. Ed. 23. + +Wete. 67. 161. wet, now in the North, and see Chaucer. A. S. [Anglo- +Saxon: wæt]. + +Wry. 72. to dry, or cover. Junius, v. Wrie. + +Wyn. MS. Ed. 22. alibi. Wine. v. Wyneger. + +Wryng thurgh a Straynour. 81. 91. thurgh a cloth, 153. almandes with +fair water, 124. wryng out the water. Ibid. wryng parsley up with +eggs, 174. Chaucer, voce wrong, ywrong, and wrang. Junius, v. Wring. + +Womdes, Wombes. 107. quære the former word? perhaps being falsely +written, it was intended to be obliterated, but forgotten, _Wombes_ +however means _bellies_, as MS. Ed. 15. See Junius, voce _Womb_. + +Wyneger. MS. Ed. 50. Vinegar. v. Wyn. + +Wone. 107. _a deal_ or _quantity_. Chaucer. It has a contrary sense +though in Junius, v. Whene. + +Whete. 116. Wete. MS. Ed. 1. II. 30. Wheat. A.S. [Anglo-Saxon: +hwæte]. + +Wastel. 118. white Bread. _yfarced_, 159. of it. MS. Ed. 30. II. 18. +Gloss. ad X Script. v. Simenellus. Chaucer; where we are referred to +Verstegan V. but _Wassel_ is explained there, and not _Wastel_; +however, see Stat. 51 Henry III. Hoveden, p. 738. and Junius' Etymol. + +Wheyze. 150. 171. Whey. A.S. [Anglo-Saxon: hwæz]. Serum Lactis. g +often dissolving into y. v. Junium, in Y. + +Wynde it to balles. 152. make it into balls, turn it. Chaucer. v. +Wende. Junius, v. Winde. + +Wallenotes. 157. Walnuts. See Junius, in voce. + +Wose of Comfrey. 190. v. ad loc. Juice. + +Wex. MS. Ed. 25. Wax. + +Were. MS. Ed. 57. where. + + +Y. + +Y. is an usual prefix to adjectives and participles in our old +authors. It came from the Saxons; hence ymynced, minced; yslyt, slit; +&c. _I_ is often substituted for it. V. Gloss. to Chaucer, and Lye +in Jun. Etym. v. I. It occurs perpetually for _i_, as ymynced, yslyt, +&c. and so in MS. Editoris also. Written z. 7. 18. alibi. used for +_gh_, 72. MS. Ed. 33. Chaucer. v. Z. Hence ynouhz, 22. enough. So MS. +Ed. passim. Quere if _z_ is not meant in MSS for g or _t_ final. +Dotted, [Anglo-Saxon: y(1)], after Saxon manner, in MS. Ed. as in Mr. +Hearne's edition of Robt. of Gloucester. + +Ycorve. 100, 101. cut in pieces. icorvin, 133. Gloss. to Chaucer. v. +_Icorvin_, and _Throtycorve_. + +Zelow. 194. _yolow_. MS. Ed. 30. yellow. A. S. [Anglo-Saxon: zealuwe] +and [Anglo-Saxon: zelew]. + +Yolkes. 18. i. e. of eggs. Junius, v. Yelk. + +Ygrond. v. Gronden. + +Yleesshed. 18. cut it into slices. So, _lesh_ it, 65. 67. _leach_ is +to slice, Holme III. p. 78. or it may mean to _lay in the dish_, 74. +81. or distribute, 85. 117. + +Ynouhz. 22. ynowh, 23. 28. ynowh, 65. ynow. MS. Ed. 32. Enough. +Chaucer has _inough_. + +Yfer. 22. 61. id est _ifere_, together. _Feer_, a Companion. Wiclif, +in _Feer_ and _Scukynge feer_. Chaucer. v. Fere, and Yfere. Junius, v. +Yfere. + +Yfette. Proem. put down, written. + +Yskaldid. 29. scalded. + +Ysode. 29. _isode_, 90. _sodden_, 179. boiled. MS. Ed. II. 11. +Chaucer. all from to seeth. + +Ysope. 30. 63. Ysop. MS. Ed. 53. the herb Hyssop. Chaucer. v. Isope. +Yforced. v. forced. + +Yfasted. 62. qu. + +Zif, zyf. MS. Ed. 37. 39. if. also give, II. 9. 10. + +Ystyned, istyned. 162. 168. to _styne_, 66. seems to mean to close. + +Yteysed. 20. pulled in pieces. v. ad loc. and v. Tease. + +Ypaunced. 62. perhaps pounced, for which see Chaucer. + +Yfonndred. 62. _ifonded_, 97. 101. _yfondyt_, 102. poured, mixed, +dissolved. v. _found_. Fr. fondu. + +Yholes. 37. perhaps, hollow. + +Ypared. 64. pared. + +Ytosted, itosted. 77. 82. toasted. + +Iboiled. 114. boiled. + +Yest. 151. Junius, v. Yeast. + +Igrated. 153. grated. + +Ybake. 157. baked. + +Ymbre. 160. 165. Ember. + +Ypocras. how made, 191. Hippocras. wafers used with it. Lel. Coll. IV. +p. 330. VI. p. 5, 6. 24. 28. 12. and dry toasts, Rabelais IV. c. 59. +_Joly Ypocras_. Lel. Coll. IV. p. 227. VI. p. 23. Bishop Godwin +renders it _Vinum aromaticum_. It was brought both at beginning of +splendid entertainments, if Apicius is to be underslood of it. Lib. I. +c. 1. See Lister, ad loc. and in the middle before the second course; +Lel. Coll. IV. p. 227. and at the end. It was in use at St. John's +Coll. Cambr. 50 years ago, and brought in at Christmas at the close +of dinner, as anciently most usually it was. It took its name from +_Hippocrates' sleeve_, the bag or strainer, through which it was +passed. Skinner, v. Claret; and Chaucer. or as Junius suggests, +because strained _juxta doctrinam Hippocratis_. The Italians call it +_hipocrasso_. It seems not to have differed much from _Piment_, or +Pigment (for which see Chaucer) a rich spiced wine which was sold by +Vintners about 1250. Mr. Topham's MS. Hippocras was both white and +red. Rabelais, IV. c. 59. and I find it used for sauce to lampreys. +Ibid. c. 60. + +There is the process at large for making ypocrasse in a MS. of my +respectable Friend Thomas Astle, esq. p. 2. which we have thought +proper to transcribe, as follows: + +'To make Ypocrasse for lords with gynger, synamon, and graynes sugour, +and turefoll: and for comyn pepull gynger canell, longe peper, and +claryffyed hony. Loke ye have feyre pewter basens to kepe in your + +pouders and your ypocrasse to ren ynne. and to vi basens ye muste +have vi renners on a perche as ye may here see. and loke your poudurs +and your gynger be redy and well paryd or hit be beton in to poudr. +Gynger colombyne is the best gynger, mayken and balandyne be not so +good nor holsom.... now thou knowist the propertees of Ypocras. Your +poudurs must be made everyche by themselfe, and leid in a bledder in +store, hange sure your perche with baggs, and that no bagge twoyche +other, but basen twoyche basen. The fyrst bagge of a galon, every on +of the other a potell. Fyrst do in to a basen a galon or ij of +redwyne, then put in your pouders, and do it in to the renners, and +so in to the seconde bagge, then take a pece and assay it. And yef +hit be eny thyng to stronge of gynger alay it withe synamon, and yef +it be strong of synamon alay it withe sugour cute. And thus schall ye +make perfyte Ypocras. And loke your bagges be of boltell clothe, and +the mouthes opyn, and let it ren in v or vi bagges on a perche, and +under every bagge a clene basen. The draftes of the spies is good for +sewies. Put your Ypocrase in to a stanche wessell, and bynde opon the +mouthe a bleddur strongly, then serve forthe waffers and Ypocrasse.' + + + +F I N I S. + + + + + +End of the Project Gutenberg EBook of The Forme of Cury, by Samuel Pegge + +*** END OF THE PROJECT GUTENBERG EBOOK THE FORME OF CURY *** + +This file should be named 8cury10.txt or 8cury10.zip +Corrected EDITIONS of our eBooks get a new NUMBER, 8cury11.txt +VERSIONS based on separate sources get new LETTER, 8cury10a.txt + +Produced by Tobin Richard, Charles Franks, Greg Lindahl, +Cindy Renfrow and the Online Distributed Proofreading Team. + +Project Gutenberg eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the US +unless a copyright notice is included. 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