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Mfii

I

FROM THE

PERSONAL LIBRARY OF

JAMES BUELL MUNN

1890- 1967

BOSTON PUBLIC LIBRARY

BERLIN: ASHER & CO., 5, TNTER DEN LINDEN.

NEW YORK: C. SCRIBNER & CO.; LEYPOLDT & HOLT.

PHILADELPHIA : J. B. LIPPINCOTT & CO.

(^ift^entlt-OJ^nfurii (|00lieri|-§00lts.

HAELEIAN MS. 279 (ab. 1430), & HAEL. MS. 4016 (ab. 1450),

EXTEACTS FEOM ASHMOLE MS. 1429, LAUD MS. 553, & DOUCE MS. 55.

EDITED BY

THOMAS AUSTIN

LONDON:

PUBLISHED FOR THE EAELY ENGLISH TEXT SOCIETY BY 2^. TRtJBNEK & CO., 57 and 59 LUDGATE HILL, E.G.

1888.

FOREWORDS.

The Ancient Cookeries edited in this volume have been copied from Hcarleian MSS. 279 and 4016, in the British Museum. The first MS. was copied, and partly prepared for the press, by the late Mr. Faulke "Watling, of the University of Oxford, but his untimely death prevented his seeing it through the Press. This MS. is divided into three Parts, the first, headed Kalendare de Potages di/iiers, containing 153 recipes : the second Part, Kalendare de Leche Metijs, has 64 recipes, and the third Part, Dyuerse haJce metis, 41 recipes. This MS., besides the Cookery, contains the Bills of Fare of several Banquets which are noticed more fully below. The date of this MS. is about 1430 or 1440, and has been given a little too early on pages 1 and 5. This has been collated with Ashmole MS. 1439, in the Bodleian, noted as A. in the text. For the second MS. it was origi- nally intended to publish Douce MS. 55, in the Bodleian Library, but this was found imperfect, and was replaced by Harleian MS. 4016. They are similar books, and contain the same recipes in nearly the same words, the latter having a few that are not in the former, and vice versa. The Harleian Cookery has 182 Recipes, while the Douce Cookery has 184. The two have been collated, and are of about the same date, c. 1450. Two Banquets are prefixed to this MS., which are also more fully noticed below. Several of the recipes of the Douce MS. are appended at page 115.

Some recipes for sauces, taken from Ashmole MS. 1439, are given at page 108. This MS. is about the same date as Harleian MS. 279, and has the same Feasts added, though some of the leaves are missing. These recipes are followed by others taken from two odd leaves in Laud MS. 553, in the Bodleian Library; see page 112.

The first English Cookery Book seems to be that of Neckam, in

Vm FOREWORDS.

the twelfth century, but the Forme of Cunj is the oldest practical work. This was compiled by the Chief Master Cooks of Richard II., and contains 196 recipes. The MS. that we possess was presented to Queen Elizabeth by Lord Stafford, and afterwards belonged to the Earl of Oxford, being purchased at his sale ; it is now in the British Museum. This volume, with the Cookeries in Warner, Antiquitates Ciilinarm (1791), the Cookery published by Mrs. Napier in 1882, known as the Noble Boke of Cookrij, and Liber Gitre Cocoriim, have been used for purposes of reference, and elucidation of the recipes in the following MSS. The Cookery edited by Mrs. Napier had however, though then unknown, been previously edited by Pynson, as early as 1500, and again by John Byddell in 1650.

Much of the scientific Cookery was of course French, and, as will be seen in the following Recipes, the French titles got singularly perverted, and in some cases are extremely hard to recognise. For instance, who at first sight would recognise Lait under Let, Froide as Fryil, or Sauce in Sauke ? Again Herbelettes hecomes Arbo/etti/s, and Aigredoux or Aigredouce, Egredouncye. The earliest Cookery Books that may be called English only date from the latter half of the seventeenth century.

Many of the Recipes that are given here would astonish a modern Cook. Our forefathers, possibly from having stronger stomachs, fortified by outdoor life, evidentl}' liked their dishes strongly seasoned and piquant, as the Cinnamon Soup on p. 59 shews. Pepper, Ginger, Cloves, Garlic, Cinnamon, Galingale, Yinegar, Verjuice, and Wine, appear constantly in dishes W'here we should little expect them ; and even Ale was frequently used in Cookery. Wine is used in the recipe for Roant Partridge, on p. 78, and also, as seems more natural to us, in the Partridge Stews on pages 9 and 78 : it is also used for ' Braicn in Poivrade on p. 71. Ale is introduced in the Boures on p. 8, in the Sops Cliamberlain on p. 11, and in the Mortrews de Chair on p. 71, and is even used in the Charlette on p. 17, though Milk is also one of the ingredients : both Ale and Wine appear in the Maumenny Royal, on j). 22. Ale is also used with the Tench in Bruet

FOREWORDS. IX

on p. 23, in the WJielhs and Oysters in Brnef, on tlie same page, and in fact seems to be a characteristic of the Bruets, as most of these dishes have it as an ingredient. Ale was also mingled with the water in which the fish was boiled : note the Boiled Pihe on page 101, the Plaice on page 103, and the Barbel, p. 104. Stale Ale is used for the Oil Sops on page 12, possibly in place of Vinegar. Vinegar is used in the Brawn on pages 11 and 12, in the Humbles of Venison on pages 10 and 70, and in the Venison in broth on p. 70 : Vinegar or Verjuice is added to the Steiced Mutton on page 72, Verjuice to the Meat Custard or Pie, on p. 74, and to the Trijje on pages 7 and 18. Here our ancestors shewed their wisdom, as the acid served as a corrective to the richness of the dishes. Sugar on the other hand is also used with Brawn, see the Blamiche Brawn on p. 34, and the Fried Brawn on p. 43, and was quite lately taken with it at St. John's College, Oxford.

Almond milk was also a constant ingredient of the dishes : see the Brawn in Comfit on page 71, and the Sturmye on page 26 : it was also used with fish, as in the Viande de Cyprus in Lent, on page 28. Both Sugar and Salt are used in the Quinade on page 27, and in the Mortrews of Pork on page 28, Marrow was then much more used than at present : note the 300 marrowbones on page 67.

Meats that we do not eat at the present day, or eat but seldom, also appear in the Banquets of our ancestors, as Whale, Porpoise, Seal, Swan, Crane, Heron, and Peacock ; while even the fishy Gull was eaten. One would imagine that Sturgeon was then more plentiful, to judge by the recipes for its cookery. Stockfish ^ was of course much more in vogue, from the difiiculty of obtaining fresh fish. "We may suppose that the Pudding of Capon Neck on page 41, and the Pudding of Swan Neck on page 61, were dainties. It would appear, from page 67, that Oxen were salted whole, while, to descend to the other end of the scale, small birds were eaten, as they still are in France (see the recipe on page 9, and the Royal Banquet on page 58). Our flaming Christmas Pudding is recalled by the Viande Ardente in the Banquet on page 61.

1 See Glossary.

X FOREWORDS.

Some of the designs, or Subtleties, exposed on the Tables, as ornament, were of rather an ambitious character ; far more so than most of those mentioned on pages 57, 58, etc. These were devices in sugar and paste, and apj)arently in jelly, and were, at any rate at times, made to be eaten. Those displayed at the Enthronement of Abp. Warham in 1505, must have been of considerable size, as their description shews. They represented silvan and hunting scenes, and one displayed the interior of an Abbey Church with its various altars. In other cases such devices as a ship, fully armed with her ordnance, with the Barons of the Cinque Ports on board, or buildings with vanes and towers are exhibited. A great Custard, j)lanted, is displayed in a banquet given by Leland in his Collectanea. The dishes were also gilt at times, for j)urpose of display, as a Leche Lombard in the same volume ; a Peacock also is mentioned with a gilt nib. The Subtleties mentioned in this volume are of a much more modest character, representing simply an Agnus Dei, an Eagle, a Doctor of Law, etc. ; though those at the Stalling of John Stafford, on page 68, are more complicated. They seem both to have preceded the various courses, and also to have closed them, the first being called Warners, as giving warning of the entry of a fresh service.

We will now turn to the Banquets, whose Bills of Fare the Cookeries give us. The .first of them [p. 57], both in place and importance, is that given at the Coronation of Henry the Fourth, and it has especial interest in the fact that a description of it is in the Chronicles of Froissart. Henry succeeded the dethroned Richard II. in 1399, as Froissart says, with the approval of the People of England ; Pichard having previously personally surrendered his Crown to him. Stow says that Henry was chosen at Westminster Hall, at a Parliament there. The Archbishop of Canterbury, Thomas Arundel, having first preached a Latin sermon, on the text, Hahuit Jacob benedictionem a patre suo, a Doctor of Law stood up, and read an Instrument which averred that Richard by his own confession was unworthy to reign, and would resign the Crown to a competent person. This having been read, the Archbishop advised

FOREWORDS. XI

them to proceed to tlie election of a new king, and on a vote being taken, the whole assembly was in Henry's favour ; Eichard not having four votes for him. Henry then accepted the Crown, but Stow says that he acquired the throne more by force than by lawful succession or election.

Henry left the Tower of London, where he was then residing, on Sunday the 12th of October, 1399, having previously made forty-six new Knights of the Bath : he was dressed in a jacket after the German mode. He went to Westminster to sleep, and at night bathed, after the fashion of chivalry; next morning, Monday the 13th, and St. Edward's day, he confessed himself and heard three Masses, preparatory to his Coronation. The Prelates and Clergy then came in procession from the Abbey, and escorted him thither, the return procession entering the sacred place at about nine o'clock in the morning. The Lord Mayor with chosen Citizens of London, were in the Procession, clothed alike in red. Cloth was laid down for the king's passage, and the Abbey was also laid with cloth. Henry w^as under a Canopy of blue silk, according to Froissart, but Holinshed makes it of Cloth of Gold, with a golden bell jingling at each corner; the Canopy was borne, says Holinshed, by sixteen Barons of the Cinque Ports, four to each Staff, though Froissart again differs, noting that it was borne by only four Burgesses, Dover ones. Holinshed is more likely right. We may suppose that these were the actual bearers of the Canopy : Stow, however, tells us that there were four other, apparently honorary bearers — the Dukes of York, Surrey, Aumarle, and the Earl of Gloucester. The Burgesses had as fees Canopy, bells, and staves.

Preparatory to the Coronation and Banquet, Officials had been appointed on October 4th. The Earl of Northumberland was High Constable, and as holding the Isle of Man, bore on the king's left at the Coronation a naked sword, called Lancaster's Sword, with which Henry was girt when crowned ; the Earl of Somerset carried a sword before the king, and Thomas Beauchamp, Earl of Warwick, bore a third sword, by inherited right, and was also Pantler : the

XU FOREWORDS.

Earl of Westmoreland was Marshal. Sir Thomas Erpingham was Lord Chamberlain, and furnished the monarch with water for his hands, both before and after the Banquet, having as fee the Basin, Ewer, Towels, etc. The Earl of Somerset was Carver, in right of his Earldom of Lincoln, and Sir Wm. Argentine, by reason of his tenure of the Manor of Wilmundale, or Wymondley, Herts, served the king with the first cup of drink at dinner, and received the silver-gilt Cup as his fee. Thomas, Earl of Arundel, was chief Butler, and had the royal goblet as gift ; Citizens of London, chosen by the City, served in the Hall as attendants while Henry banqueted. Lord Latimer was Almoner for the day, the silver money being in a fine linen cloth ; whilst William le Yenour had the honour of making wafers for the king: Edmond Chambers was larderer, and Lord Grey of Buthjoi was Naperer (see post).

Henry took his seat on a throne that stood on a scaffold covered with crimson cloth, and was then proclaimed king from the four corners of it by the Archbishop of Canterbury, who asked the consent of the people: his words were greeted with shouts of "Aye!" Henry was then stripped naked to his shirt previous to anointing, and was anointed in six places, as Froissart says, the head, breast, shoulders, back, and hands : he was afterwards dressed in deacon's clothes, with shoes of crimson velvet, and wore spurs without rowels. The Sword of Justice was next drawn and blessed, and given to the King, who returned it to the scabbard : it was then girt about him by the Prelate, by whom the Crown of St. Edward was also placed on his head. Lord Furnivall, as holding the Manor of Farnham, gave the King his right-hand glove, and supported his arm while he held the sceptre. Henry quitted the Abbey when Mass was over and returned to Westminster Hall, where the Banquet was given.

At the Banquet the King sat at the first table, and at the Royal board were the two Archbishops and seventeen Bishops : at the bottom of the table was the Earl of Westmoreland with the Sceptre. The King was served by the Prince of Wales, who carried the Sword of Mercy, and on the ojDposite side by the Constable, bearing the

FOREWORDS. XlU

Sword of Justice. At the second table sat the five great Peers of England, probably the Dukes of Lancaster, York, Aumarle, Surrey,^ and Exeter : at the third table were the principal Citizens of London, apparently the Lord Mayor and Aldermen, whose table was at the left of the Royal table. The Barons of the Cinque Ports sat at a table on the right of the King : at another table sat the newly- created Knights ; while all Knights and Squires of Honour sat at a sixth.

When the Feast was half over, the Champion, Sir Thos. Dymock, entered the Hall in full armour, mounted on a horse barded with crimson housings. He was equipped for Wager of Battle, and pre- ceded by another Knight, bearing his lance, and himself carried a drawn sword, and had by his side a naked dagger. The Champion presented a paper to the King, which affirmed that he was ready to offer combat to any Knight or Gentleman who dared maintain that Henry was not a lawful sovereign. By the King's orders Heralds proclaimed this Challenge in six different parts of the Hall and City, without gainsaying. The Champion received as his fee one of the best horses in the Royal Stable, with saddle and trappings, and one of the best suits of armour. When Henry had dined, and partaken of wine and spices, he withdrew to his private apartments, whither the Lord Mayor brought him a Cup of gold filled with wine, taking it again as his fee, together with a second cup that had contained water to allay the wine.

Next follows, on page 58, the Banquet given at the King's second marriage, in 1404. Henry, when Earl of Derby, had married Mary, the younger daughter and coheiress of Humphrey de Bohun, Earl of Hereford and Northampton, who died in 1394. His second wife, in whose honour the feast was given, was Joan of Navarre, widow of John de Montfort, Duke of Brittany. She landed a few days previously at Falmouth, and was married in Winchester Cathedral on the 7th of February : the Banquet was possibly in the Hall of

1 Thomas Holand, Duke of Surrey, is said to have been deprived of his Dukedom on Oct. 6th 1399, and was soon afterwards beheaded. Stow however writes as above.

XIV FOREWORDS.

the Castle, which still remains. She was crowned at "Westminster on the 28th of the same month, and survived her husband.

Fabyan's Chronicle gives an account of the Feast at the Coronation of the Queen of Henry Y., which took place on Feb. 24th, 1420, being St. Matthew's Day ; for which reason the Bill of Fare was entirely Fish, with the exception of Brawn with Mustard in the first Course. The Queen, at table, had the Archbishoj) of Canterbury on her right, and Henry Cardinal of "Winchester on her left. The Duke of Gloucester had charge of the Banquet, and stood bareheaded before the Queen, while Sir Eichard Neville was Carver. The brother of the Earl of Suffolk was cup-bearer. Sir John Stewart, Sew^er, and Lord Clifford, Panterer ; and Lord Grey of Ruthyn was again Naperer. The Barons of the Cinque Ports were at the head of the table on the right of the Queen, towards St. Stephen's Chapel, and the Bowchiers of the Chancery (? the Proctors) were below them at the same table : at a table on the Queen's left sat the Lord Mayor and Aldermen of London. The Bishops were at the head of the table next to that at which the Barons of the Cinque Ports sat, and the Ladies had a table next to the Lord Mayor's table. The Feast, as usual, was of three Courses, which were of the same character. "Whale was served in the first Course : in the second was a Leche damask with the king's motto flourished on it, which was Vne saiiz phis; meaning of course the Queen. In the third Course was Porpoise, and in this Course was a subtlety of a Tiger looking into a Mirror, with a man on horseback fully armed, grasping a Tiger's whelp.

Henry the Sixth's Coronation Feast is also mentioned in Fabyan : like the others, it was in "Westminster Hall, and was also of three Courses. In the first Course was a Viande royale planted with lozenges of gold, and a Custard Rot/al with a leopard of gold sitting thereon. There was a Peacock enhackled in the second Course : in the third was a Baked meat like a shield, quartered red and white, and set with gilt lozenges and Borage flowers. There was a subtlet}^ both before and after this Course, the last one representing the

rO REWORDS. XV

Yirgin and Child, with St. George and St. Denis kneeling on either side, and presenting to the Queen a figure of Henry with the following ballad in his hand : —

" 0 blessyd Lady, Cristes moder dere,

" And thou, seynt George ! that called art her knyght ;

" Holy seynt Denys, 0 marter most entei-e,

"The sixt Henry here present in your syght,

" Shedyth/ of your grace, on him your heuenly lyght :

"His tender youth with vertue doth^ auaunce,

" Borne by discent, and by tytle of ryght,

"lastly to reygne in Englande and in Fraunce."

It is uncertain who the Lord de la Grey was, whose Banquet follows [p. 59] : if, however, the feasts are given in chronological order, the date can be assigned within a given jseriod. Holinshed mentions a Lord Reginald Grey of Ruthyn that was Naperer- at Henry the Fourth's Coronation, on account of a manor that he held, and wlio bore the great spurs before Henry IV., by right of inheritance from the Earl of Pembroke. He is also mentioned above, on the previous page, and may be the person in question.

Next follows [p. 60] the Feast of Richard Fleming, Bishop of Lincoln from 1420 to 1431 : he was Canon of York when preferred to the Bishopric. As BishoiD he exhumed and burnt the bones of Wyclrffe, in accordance with the sentence of the Council of Constance, in 1425. A dinner of John Chandler, Bishop of Salisbury from 1417 to 1426, follows the above [p. 60], and was given at his entrance on the episcopate.

Then follows [p. 61] an Entertainment given on the 4th of December, 1424, on the occasion of the funeral of Nicholas Bubwith, Bishop of Bath and Wells. He was originally Bishop of London, for only a short time, and was transferred to Salisbury in 1407, and in the same year shifted to Bath and Wells. He was present at the Council of Constance. He built the north tower and a chantry in the Cathedral of Wells, he also founded an almshouse at Wells. 1 Imperatives : make advance, in second case. ^ He provided the table-linen.

XVI FOREWORDS.

It will be noticed with regard to this Dinner, that a separate fare of Fish was provided for the Clergy, doubtless on account of the melancholy occasion.

On page 62 is a festival given by John Stafford, Bishop of Bath and Wells, on the occasion of induction into his Episcopate, September 16th, 1425. He was born at Hook in the parish of Abbotsbury, Dorset, close to the Chesil Bank, and was descended from a collateral branch of the Stafford family. His father was Sir Humphrey Stafford, Sheriff of Somerset and Dorset, and his mother was Elizabeth Dyrham, relict of Sir John Maltravers. He was educated at Oxford, and first practised in the Ecclesiastical Courts, afterwards entei'ing holy orders. He became Archdeacon of Salisbury in 1419, and was made Chancellor of England, according to Stow about the 12th of Henry VI., 1434, according to Hook in 1421. In 1422 he was Dean of St. Martin's Le Grand at Charing Cross : he was also Keeper of the Privy Seal, and Lord High Treasurer to Henry YI. He got the Bishopric of Bath and "Wells, as stated above, in 1425, and in 1443 was translated to the Arch- bishopric of Canterbury, on the nomination of Pope Eugenius TV., to whom he had been recommended by Chichele, his predecessor. Ihe Banquet that he gave on being made Archbishop is at page 68, and he gave quite a different Bill of Fare on that occasion. He officiated at the marriage of Henry VI. with Margaret of Anjou in 1445, and also crowned that Queen. He was a Statesman, and was instrumental in the disjaersion of Jack Cade's forces : curiously enough he also engaged in trade. He died at Maidstone, May 25th, 1452, and was buried at Canterbury in the Martyrdom.

The last Feast in Harleian MS. 279 [p. 63], is one given at the wedding of the Earl of Devonshire, and is without date. Con- cerning the Earl in question, Mr. Cokayne, Norroy King at Arms, has been kind enough to supply the following note, through Dr. Furnivall : — ■

" Hugh Courtenay, Earl of Devon (or Devonshire), was born 1389, being aged 30 when he succeeded his father in that Earldom

FOREWORDS. XVU

in 1419, His marriage, with Anne Talbot, was before 1414, and before he became an Earl. He died 1422.

" His son is probably the Earl you want, viz. Thomas Courtenay, Earl of Devon, born 1414 (being aged 8 in 1422), who became Earl on his father's death in 1422. He married Lady Margaret Beaufort, second daughter of John, Earl of Somerset, probably about 1431, when he would be but 17, but certainly before 1432, when their son Thomas, (aged 26 at his father's death in 1458,) was born. Lady Margaret's eldest brother was born 1401, and her eldest sister Joan, Queen of Scotland, was married in 1423, so that she probably was quite as old as, if not older than her husband."

The remaining Festival [p. 67] is that given to Richard the Second by the Bishop of Durham, at Durham House, London, on the 23rd of September, 1387. The Bishop that feasted the King was John Forham, or Fordham, who held the Bishopric from 1381 to 1388, having previously occupied the See of Ely. He was one of Richard's evil counsellors, and held the Office of Lord High Treasurer, but was discharged of it in 1386. He was among the Lords that rebelled against the King in 1388, but was not imprisoned, though in that year he was deprived of his See, and permitted to retire to his old Bishopric, which was of far less dignity.

The Editor must add, that he has to thank Dr. Furnivall for most kindly collating the text with that of both the MSS., and he has also to thank him for some hints and information. He has, besides, to thank the Rev. A. L. Mayhew for criticizing the glossary, and for furnishing him with some old French derivations, etc.

Oxford, Nov. 1888.

Xviii READINGS OF ASHMOLE MS. 1439.

The Ashmole MS. gives, by collation, the following variations and additions, but a sheet or two of it is missing in the third part.

Pt. I, No. vi, line 3, " sette," not sethe, also in viij, p. 7, line 3.

xii, p. 8, line 1, A. adds, after "^igr-to," "temper hit w/tA alle : take raysons of corance clene wasshid : put j^em ]7er-to."

siiij, line 5, A. reads "styue," i.e. stew, not sterc. rightly.

xxiiij, Title, A. "Brawne gruelle"; line 2, " pricke it."

xxxiij, line 5, after Salt is added " then cut fair brewis, and dresse theym yn disshes, & cast j^e lire theron."

XXXV, page 13, line 1, " leche them in faire gohettis, and pike out the core, and cast."

xlv, line 4, " stue," altered from " streyne," for stere.

xlviij, line 2, after Roysouns, A, adds " \erto, raisons"; rightly,

lij, line 6, A. reads " sode in, and stepe ]7er-on," making sense.

Ixvij, instead of [^mynce], A. has " larde," i.e. " cut in thin slices."

Ixxx, after clene, A. adds, "and sethe Jjem."

Ixxxiiij, line 6, " cleue," before noivt; making sense.

Ixxxvij, line 7, after is, "& confecc«ons or chare de quynce a good qMflntite," inserted.

Cix, lines 1, 2, "and lete wexe al white," not "an make hem alle \e whyte."

Cx, after Stokhefysshe A. adds, "or of freishe mylwel or codling," and reads "of Plays."

Cxlv, line 6, "fro j^e holys," rightly.

Cliiij, line 3, A. omits siigre, (the "white" means White of egg,) and in line 11 reads "a-boue" in place of " aneward."

Pt. II, viij, last line on p. 35, " and" after Pepir, making sense.

X, A. reads at line 6, an lat it " clene ouer-renne."

xij, page 37, A. adds " Je lus," after ivrynge, and has no "J;e" before grene.

xiiij, page 37, "Jeanne take braw[n] y-broylyd and cast \er-to," added after "j^er-to," in line 2.

xvij, page 37, last line, A, reads, " and so ley hit colde in J^e dysshe, and ]:at but a litil, J^at vnnethe \e bottumys be holuyd."

xxiij, page 39, line 1, the second salt is not in A.

xxvij, page 39, A. reads " al aboutc loke Jjat " it le ra^ischcd ; " and lete hit be wcl sodyn," later-.

READINGS OF ASHMOLE MS.; AND ERRATA. XIX

xxviij, page 40, after Eijroun, "and rawe creme or swete mylke," added.

xxix, page 40, after Gredelle A. adds, *' til hit be broune."

xxxvij, p. 41, A. adds "fete," after Piggys, which, is required; and reads "and moche sauge."

xxxix, last line on page 41, A. reads "& do ]7er-to a lytil ponder Canelle ;"

xliv, page 42, last line, after panne, A. adds between lines, "& let frie y-nogh."

1, page 44, last line but two, A. adds " & let hete a litel," between lines, after " j^er-on," and in next line adds, "and leche it, or els al hole," after vp.

Ix, page 46, line eight, A. reads " white " before "Sugre," not "w«t7t-al."

Pt. Ill, xvj, page 50, last line, A. adds, "but lete \e. cofyns," before lalce ; making sense.

xxij, page 51, no blank.

xxiij, page 52, A. adds after cofijn, line 8, "then caste in the sew rounde a-boute vppon hym yn J^e cofyne," and makes sense.

The Editor did not discover the Ashmole MS. till much of the first Cookery was in print, and consequently was unable to make full use of it for purpose of collation. The reader will kindly correct the following Errata.

p. 15, note 4, read Lozenges in place of "long thin strips."

p. 17, last line, dele comma after Alntaunden,

p. 19, 1. 4, put comma after mijllie.

p. 21, 1. 14, read slale Water; 4th line from bottom, read " jif it [cleue]

nowt," with A. p. 27, 1. 17, read, " or bony caste J^er-to ;" with no semicolon after hong. p. 31, 4th line from bottom, read \rifti. p. 48, 1. 5, read " hele j^in cofyns."

p. 49, 1. 7, read "or a bore, or of a Bcre:" 1. 8, put semicolon after

"Eyroun;" and dele the semicolon after tyne, reading cyue'va.

place of that word, and also in place of the Ujne in the line aboA'c.

p. 50, 1. 20, read "for defaute," and before bottom line add, " but lete ]e

cofyns," with A. p. 57, Heading 6, read " ad Episcopatum Bathonensem et Wellensem."

FIFTEENTH CENTURY COOKERY BOOK. I.

HAELEIAN MS. 279, ab. 1420 a.d.

'Incipit li Kalendare de Potages dyuers.

No. .1.

Jjange wortys de chare . .

Lange wortys de Pesoun . . .ij .

louutes iij.

Caboges iiij.

"Whyte wortys v.

Beff y-stywyd vj.

Gruelle a-forcyd vij.

Venysoun w/tA furmenty . . .viij.

Trype de Motoiin ix.

"Wardonys in Siryppe . . . .x.

Froyde Almaundys xj.

Fryit Creme of Almandys . . .xij.

Creme y-boylid xiij.

Quystys Scune xiiij-

Bowres xv.

Fylettys in galentyne . . . .xvi.

Garbage xvij.

Pertryche stewyd sviij.

Smale birdys y-stewyd . . . .xix.

Papyns xx.

Blandyssorye xxj.

Venyson in brothe xxij.

Nomblys of pe venysoun . . .xxiij.

DrawjTi grwelle xxiiij .

Balloke brothe xxt.

Coleys XX vj.

Soupcs dorye xxvij,

Soupes lamberlayne xxviij.

Lyode Soppes xxix.

No.

9

9

9

9

9

10

10

10

10

10

11

11

11

Ooupes dorroy xxx. 11

Brawun en peuerade . . . .xxxj. 11

Auter brawune en peuerade . .xxxij. 12

Oyle soppis xxxiij. 12

Charde wardoun xxxiiij. 12

Perys in composts xxxv. 12

Vele, Kede, or Henne in boke-

nade xxxvj. 13

Autre Vele in biikenade . . .xxsvij. 13

Storion en broj^e xxxviij. 13

Oystres in grauy xxxix. 13

Oystres in grauy bastard . . .xl. 13

Gelyne in dubbate xlj. 13

Conyng, Mawlard, in gely or

in cyuey xlij 14

Mortrewys of Fysshe . . . .xliij. 14

Mortrewys de Fleysshe . . .xliiij. 14

For to make blaunche Perrey. .xlv. 1 4

Pommes ^1^'j- 14

Cawdelle Ferry xlvij, 15

Taylowres xlviij. 15

Bryndons xlix. 15

A potage on a Fysshe day . .1. 15

Cawdel de Almaunde . . . .Ij. 16

Gyngaudre Iij. 16

Eapeye Iiij. 16

Eapeye liiij. 16

luschelle of Fysshe Iv. 16

Charlette Ivj. 17

leaf 1.

CONTENTS OF HARLEIAN MS. 279. POTAGES DYUERS.

lente

fjTe

Charlette a-forcyd ryaly .

Let Lory

Furmenty vfith purpaysse Trype of Turbutor of Codlyng A gos in hogepotte Conyngys in graueye Harys in cyiiey . . Capon in Consewe . Hennys in bruette . Bruet Sareson . . Bniet of Almayne Bruet of Almaynne in Whyte Mortrewys Faintempere Murrey .... Talbottys . . Conyngys in cyuey Arbolettys . , , Spyneye .... Brasele ... Crerae de Coloure . Colouryd sew Wit/iout Apple mose . Salomene Blaundyssorye . Blamangere . . Vyand de C}'prys bastard Vyand de cyprys ryalle Gaylede . . . Rys . . . . Mammenye ryalle Mammenye bastard ^ Elys in Gauncely . Hennys in Gauncely Vyolette . . . Oystrys in bruette "Walkys in bruette Tenche in bruette Tenche in cyueye . Tenche in Sauce . Chykonys in bruette Blaniangipr of Fysshe Sardeynejs . . . Roseye .... Eyroun in poche

» leaf 2

No. P .Ivij. .Iviij. .Hx. .Ix. .Ixj. .Ixij. .Ixiij. .Ixiiij. .Ixv. .Ixvj. .Ixvij. .Ixviij. .Ixix. .Ixx. .Ixxj. .Ixxij. .Ixxiij . .Ixxiiij. .Ixxv. .Ixxvj. .Ixxvij. .Ixxviij. .Ixxix. .Ixxx. .Ixxxj. .Ixxxij. .Ixxxiij. .Ixxxiiij. .Ixxxv. .Ixxxvj. .Ixxxvij. .Ixxxviij. .Ixxxix. .Ixxxx. .Ixxxxj. .Ixxxxij. •Ixxxxiij. .Ixxxxiiij. .Ixxxxv. .Ixxxxv] . .Ixxxxvij. .Ixxxxviij. .Ixxxxix. .C. • Cj.

sge No. Page

17 Muskelys in bruette . . . .Cij. 24

17 Fygeye Ciij. 24

17 Bolas Ciiij. 24

18 Loreyde bolas Cv. 25

18 Rapeye of Fleyssbe . . . .Cvj. 25

18 Sore sengle Cvij. 25

18 Prymerose Cviij. 25

18 Gelye de chare Cix. 25

18 Gelye de Fysshe Cx. 26

19 Tannye Cxi. 26

19 Sturmye Cxij. 26

19 Bruette sake Cxiij. 27

19 Taylys Cxiiij. 27

19 Quynade Cxv. 27

19 Blaunche de ferry . . . .Cxvj. 27

19 Sawge^ Cxvij. 28

20 Murreye Cxviij. 28

20 Vyaunde de cyprys in Lente .Cxix. 28

20 Whyte Mortrewys of Porke. .Cxx. 28

20 Rapeye Cxxj. 28

20 A rede morreye Cxxij. 28

20 Stawberye Cxxiij. 29

20 Chyrioun Cxxiiij. 29

21 Vyolette Cxxv. 29

21 Rede Rose Cxxvj. 29

21 Prymerose Cxxvij. 29

21 Flourys of haw^orn . . . .Cxxviij. 29

21 A potage on a fyssheday . .Cxxix. 29

22 Brues in lente Cxxx. 29

22 A potage colde Cxxxj. 30

22 Sauke sarsouu Cxxxij. 30

22 Rapeye Cxxxiij. 30

22 Apple moyle Cxxxiiij. 30

23 Applade Ryal Cxxxv. SO

23 A potage of Roysonys . . .Cxxxvj. 30

23 Chykonys in dropey . . . .Cxxxvij. 30

23 Pumpes Cxxxviij. 31

23 Caudel Ferry departy with

23 a blamanger Cxxxix, 31

23 Egredouncye Cxi. 31

23 Noteye Cxlj. 31

23 Vyaunde Ryal Cxlij. 32

24 Lampreys in galeutyne . . .Cxiiij. 32 24 Chycouys wyth pe brewes . .Cxliiij. 32 24 Blaunche pereye Cxlv. 32

• leaf 2 bk. » leaf 3.

CONTENTS OF HARLEIAN MS. 279. LECHE METYS.

No. Page

Kytli so caboges 1 Cxlvj. 33

Brewes in lentyn Cxlvij. 33

WLjiie pesyn iu grauey . . .Cxlviij. 33 A potage Cxlix. 33

No. Page

Caudel owt of lentyn . . . .CI. 33

Creme bastard' Clj. 33

Capon in Salome Clij. 33

Pompys Cliij. 34

2 Hie incipit

Brawn in comfyte j.

Blaunche braun ij.

Pynade iij.

Gyngere brede iiij.

Leche Lumbard v.

Auter maner lecbe Lumbard . .vj.

Soupes of salomere vij.

Lete lardys viij.

Mange molejTi ix.

Vyand de Lecbe x.

Vyand Lecbe xj.

Vyand Lecbe xij.

Vyand lecbe xiij.

Vyand lecbe xiiij.

Storioun lecbe iv.

Cbare de wardon leche . . .xvj.

Vyand lecbe x^'ij-

Vyand lecbe xviij.

Pome dorres ...... .xix.

Yrchons xx.

An entrayle xxj.

For to make Floiire of Eys . .xxij.

Pome garnej xxiij.

Waffres xxiiij.

Hagws of a scbepe xxv.

Francbemyle x^^j-

Apprayler xxvij.

Cokyntryce xxviij

Mylke Rostyd ^ xxix.

Alowys de Beef or Motoun . .xxx. To make stekys of Venysoun

or Beef xxxj.

A Syrippe pur vn Pestelle . .xxxij . Pygge Farcyd xxxiij

Ealendar^ de Leche Metys.

34 Puddyng of Capoun necke Capoun or goos farcyd Pocerounce . . . Sauoge .... A kyde a-force . . Eyroun in lente Puddyng of Purpays Raynollys Froyse in lente Payn purdew Meselade . . Brawn fryej . Longe Fretoure Eapeye .... Euschewys in lente Hanoney .... Hagase de Almayne Cryspis .... Ruscbewys of Marw LesjTiges de cbare . Fretoure .... Cbawettys fryej Tansye .... Froyse out of lentyn

34 34 35 35 35 35 35 36 36 36 36 37 37 37 37 37 38 38 38 38 38 38 39 39 39 39 40 40 40

40 40 40

.XXXUIJ. .XXXV. .XXXV] .

•xxxvij. .xxxvii], .xxxix. .xl.

.xlj_.

• ^li j •

.xliij.

.xliiij.

.xlv.

.xlvj.

.xlvij.

.xlviij.

.xlix.

.1.

•Ij-

.Iij.

.Iiij.

.liiij.

.Iv.

.Ivj.

.Ivij.

41

41 41 41 41 41 42 42 42 42 42 43 43 43 43 43 44 44 44 44 44 45 45 45

[One leaf is missing here; the contents are

supplied from the text.]

[Ryscbewys close & Fryez . .Iviij. 45

Nese Bekys lix. 45

Mylez in Eapeye Ix. 46

Cruste Eolle Ixj. 46

Cbawettys a-forsed Ixij. 46

Fretoure owt of lente . . . .Ixiij. 46

Towres Ixiiij 46

Tartes de Cbare . . .

A-noj^er manere ij.

A-no]ier manere iij

1 leaf 3 bk.

Here begynnytb dyuerse bake metis. . . .j. 47 Daryoles . . .

iiij- 47

47 A-notber manere v. 47

47 Tartes of Fysscbe vi. 47

2 leafi. 3 leafi bk.

CONTENTS OF HARLEIAN MS. 279. BAKE METYS.

No. Page

Chawettys . vij. 48

Chawettys viij. 48

Malmenye Furnez ix, 48

Eapeye x. 48

Tartes of Frute in lente . . .xj. 48 Un vyaunde fumej sanj nouw

de chare xij. 49

Un vyaunde furnej sanj nom

de chare siij. 49

Pety Pernollys xiiij. 50

Doucetej xv. 50

Crustade xvj. 50

Crustade lumbard ^^"'j- ^l-

Flathons x^iij. 51

Venyson y-bake xix. 51

Pety Pernauntes xx. 51

Quyncis or Wardo?«ns in past . .xxj. 51

Lampro2ms y-bake xxij. 51

Lamprays bake xxiij. 52

No. Pace

Tartes de chare xxiiij. 52

Rastons xxv. 62

Darioles ^xvj. 53

Pyej de parej xxvij. 53

Potrous xxviij. 53]

^ Flarapoyntys bake . . . .xxix. 53

Sew trappe xxx. 54

Herbelade xxxj. 54

A Bake Mete xxxij. 54

A Bake Mete Eyalle . . . .xxxiij 55

Crustade Ryal xxxiiij. 55

Crustade xxxv. 5-5

Crustade gentyle xxxvj. 55

Doucettys xxxvij. 55

Doucettys a-forcyd . . . .xxxviij. 55

Daryolej xxxix. 55

Dar)-ole5 xl. 56

Flathons in lente xlj. 56

leaf 5.

COOKERY BOOK. 1. HARLEIAN MS. 279. POTAGE DYVERS.

FIFTEENTH CENTURY COOKERY BOOK. I.

Ab. 1420 A.D.

TOT AGE DYVERS.

.j. Lange Wortys de chare. — Take beeff and merybonys, and boyle yt in fayre -^ater; j^an take fayre wortys and wassche hem clene in water, and parboyle hem in clene water ; ]>an take hem vp of J^e water after j^e fyi-st boylyng, an cut ]>e leuys a-to or a-J^re, and caste hem in-to fe beff, and boyle to gederys: j^an take a lof of whyte brede and grate yt, an caste it on j^e pot, an safron & salt, & let it boyle y-now, and serue forth.

.ij. Lange Wortes de pesoun. — Take grene pesyn, an washe hem clene an caste hem on a potte, an boyle hem tyl ]>ej breste, an Jeanne take hem vppe of ])e potte, an put hem with brothe yn a-no|7er potte, and lete hem kele ; ]?an draw hem Jjorw a straynowre in-to a fayre potte, an J'an take oynonys, and screde hem in to or j^re, an take hole wortys and boyle hem in fayre water : and take hem vppe, an ley hem on a fayre bord, an cytte on .iij. or iiij., an ley hem to j^e oynonys in ]>& potte, to ]>e drawyd pesyn ; an let hem boyle tyl J^ey ben tendyr; an Jeanne tak fayre oyle and frye hem, or ellys sum fresche bro]7e of sum manor fresche fysshe, an caste J>er-to, an Safron, an salt a quantyte, and serue it forth.

.iij. Joutes. — Take Borage, Yyolet, Malwys, Percely, Tong "Wortys, Bete, Auence, Longebelf, wyth Orage an oper, pyke hem clene, and caste hem on a vessel, and boyle hem a goode whyle ; Jian take hem and presse hem on a fayre bord, an hew hem ryght smal, an put whyte brede Jier-to, an grynd wyth-al; an Jjan caste hem in-to a fayre potte, an gode freshe brothe y-now ]7er-to ]7orw a straynowr, [& caste] ]7er-to .ij. or .iij. Marybonys, or ellys fayre fresche brothe of beff, and let hem sethe to-gederys a whyle :

1 leaf 6.

6 COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS.

an j^an caste J^er-to Safron, and let hem setlie to-gederys a whyle, an J?an caste ]7er-to safron and salt ; and serue it forth in a dysshe, an bakon y-boylyd in a-no]?er dysshe, as men seruyth furmenty Tvyth venyson.

^.iiij. Caboges. — Take fayre caboges, an cutte hem, an pike hem clene and clene washe hem, an parboyle hem in fayre water, an Jeanne presse hem on a fayre bord ; an ]7an choppe hem, and caste hem in a faire pot 'with goode freysshe broth, an wyth mery-bonys, and let it boyle : Jeanne grate fayre brede and caste jier-to, an caste ]7er-to Safron an salt ; or ellys take gode grwel y-mad of freys flesshe, y-draw )7orw a strayno2<r, and caste ]7er-to. An whan jjou seruyst yt inne, knocke owt J^e marw of ]>e bonys, an ley ])e marwe .ij. gobettys or .iij. in a dysshe, as j^e semyth best, & serue forth.

.v. Whyte wortes. — Take of J^e erbys lyke as J^ou dede for jouutes, and sethe hem [in] water tyl j^ey ben neyshe ; Jianne take hem vp, an bryse hem fayre on a bord, as drye as J>ow may ; J^an choppe hem smale, an caste hem on a potte, an ley hem -with flowre of Rys ; take mylke of almaundys, an cast Jier-to, & hony, nowt to moche, ]7at it be nowt to swete, an safron & salt ; an serue it forth ynne, ryjth for a good potage.

.yj. Beef y-Stywyd. — Take fayre beef of ]>e rybbys of ])e fore quarterys, an smyte in fayre pecys, an wasche ]>e beef in-to a fayre potte ; ]>an take J7e water j^at J^e beef was sojiin yn, an strayne it Jiorw a straynowr, an sethe fe same water and beef in a potte, an let hem boyle to-gederys ; j^an take canel, clowes, maces, graynys of parise, quibibes, and oynons y-mynced, pwceli, an sawge, an caste )7er-to, an let hem boyle to-gederys ; an ]?an take a lof of brede, an stepe it yvith brothe an venegre, an j^an draw it j^orw a straynoure, and let it be sty lie ; an whan it is nere y-now, caste ]ie lycour ]7er-to, but nowt to moche, an ]>aB. let boyle onys, an cast safroun ]?er-to a quantyte ; J^an take salt an venegre, and cast J'er-to, an loke jiat it be poynaunt y-now, & serue forth.

.vij. Gruelle a-forsydde. — Take otemele, an grynd it smal, an sethe it "wyl, an porke J^er-ynne, an pulle of J^e swerde^ an pyke owt ]>e bonys, an jjan hewe it, an grynd it smal in a morter ; ]7an neme J^in * grwel an do j7er-to, jjan strayne it |>orw a straynour, an put it in a potte an sethe it a lytel, an salt it euene^; an colour it wyth safrou», an serue forth rennyng.

•Viij . Venyson with Furmenty. — Take whete and pyke it cleue, and do it in a morter, an caste a lytel water ]7er-on ; an stampe with a pestel tyl it

^ If. 6 back. ^ leaf 7 ((r^^ = well). ^ sward, rind, skin. * thiue. * equally.

COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVEUS. 7

hole '; ])an fan owt j^e holys,^ an put it in a potte, an let sethe tyl it breke ,* fan set yt doun??, an sone after set it ouer J-e fyre, an stere it wyl ; an wlian ]70w hast sothyn it wyl, put ]>er-inne swete mylke, an sej^e it y-fere, an stere it wyl ; and whan it is y-now, coloure it wyth safron, an salt it euene, and dresse it forth, & )?in venyson in a-nother dyshe w^tA fayre hot water.

.ix. Trype de Motoun. — Take fe pownche of a chepe, and make it clene, an caste it on a pot of boylyng water, an skyme it clene, an gader J^e grece al a-way, an lat it boyle tyl it be tender ; ])an ley it on a fayre bord, an kyt it in smale pecys of the' peny brede, an caste it on an erj>en pot with strong brothe of bef or of moton ; Jeanne take leuys of ]>e p^/'cely an hew hem ]>er-to, an let hem boyle to-gederys tyl j^ey byn tender, j^an take powder of gyngere, and verious, J^an take [Safroun] ^ an salt, and caste J'cr-to, an let boyle to-gederys, an serue in,

.X. Wardonys in syryp. — Take wardonys, an caste on a potte, and boyle hem till j^ey ben tender ; }'an take hem vp and pare hem, an kytte hem in to * pecys ; take y-now of powder of canel, a good quantyte, an caste it on red wyne, an draw it J^orw a straynour ; caste sugre j^er-to, an put it [in] an erj^en pot, an let it boyle : an Jeanne caste j^e perys j^er-to, an let boyle to- gederys, an whan ]>ej haue boyle a whyle, take ponder of gyngere an caste fei- to, an a lytil venegre, an a lytil safron ; an loke fat it be poynaunt an dowcet.

^xj. Froyde almoundys. — Take blake sugre, an cold water, an do hem to'' in a fayre potte, an let hem boyle to-gedere, an salt it an skeme it clene, an let it kele ; j^an take almaundys, an blawnche hem clene, an stSmpe hem, an draw hem, with fe sugre water thikke y-now, in-to a fayre vessel : an [yf] fe mylke be nojt swete y-now, take whyte sugre an caste )7er-to.

.xij. Fride Creme of Almaundys. — Take almaundys, an sta?«pe hem, an draw it vp wyth a fyne thykke mylke, y-temperyd wyth clene water; throw hem on, an sette hem in fe fyre, an let boyle onys : fan tak hem a-down, an caste salt )7er-on, an let hem reste a forlongwey ^ or to, an caste a lytyl sugre Jier-to ; an J^an caste it on a fayre lynen clothe, fayre y-wasche an drye, an caste it al a-brode on fe clothe with a fayre ladel : an let J^e clothe ben holdyn a-brode, an late all j^e water vnder-nethe fe clothe be had a-way, an panne gadere alle fe kreme in fe clothe, an let hongy on an pyn, and let fe water droppe owt to' or .iij. owrys ; )7an take it of J^e pyn, an put it on a bolle of tre, and caste whyte sugre y-now ]7er-to, an a lytil salt ; and ^if it

1 Hull, lose the husks. ^ Hulls ; husks. ^ MS. they. * Added from A.

* ? = ' in two pieces.' ^ If. 7 bk. '' two. * Other U.'S. forlatige.

" COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYYERS.

Tvexe J^ikke, take swete wyn an put ]jer-to 'pat it be nojt sene : and whan it is I-dressid in the maner of mortrewys, take red anys in comfyte, or ]'e leuys of borage, an sette hem on J^e dysshe, an serue forth.

.xiij. Creme Boylede. — Take creme or mylke, &' brede of paynemayn, or ellys of tendyr brede, an breke it on ]>e creme, or eWes in ]>e mylke, an set it on ]>e fyre tyl it be warme hot ; and ]7orw a straynour |)rowe it, and put it in-to a fayre potte, an sette it on J^e fyre, an stere euermore : an whan it is almost y-boylyd, take fayre jolkys of eyron, an draw hem J^orw a straynowr, and caste hem J^er-to, and let hem stonde oner the fyre tyl it boyle almost, an till * it be skylf ully ^ jpikke ; ]7an *caste a ladel-ful, or more or lasse, of boter ]7er-to, an a good quantite of whyte sugre, and a litel salt, an ]'an dresse it on a dysshe in maner of mortrewys.

.xiiij. ftuystis Scune. — Take a pece of beef or of mutou??, and wyne and fayre water, and caste in-to a potte, an late hem boyle, an skeme it wyl an clene ; ]7an take quystes, an stoppe hem wyth-in wyth hole pepyr, and marwe, an Jian caste hem in-to J^e potte, an ceuere wyl ]>e potte, an let hem stere ryjth wyl to-gederys; an ]?an take powder gyngere, and a lytel verious an salt, and caste J7er-to, an Jeanne serue hem forth in a fayre dysshe, a quyste or to in a dysshe, in jie manor of a potage : an whan ]>owe shalt serue hem forth, take a lytil of J^e broth, an put on dysshe wyth quystys, an serue forth.

.XV. Bowres.— Take Pypis, Hertys, Nerys, Myltys, an Rybbys of the Swyne ; or ellys take Mawlard, or Gees, an chop hem smal, and thanne parboyle hem in fayre water ; an Jian take it vp, and pyke it clene in-to a fayre potte, an caste J?er-to ale y-now, & sawge an salt, and j^an boyle it ryjth wel ; and J7anne serue it forthe for a goode potage.

.xvj. Fylettys en Galentyne. — Take fayre porke, ]>e fore quarter, an take of ]>e skyne ; an put Jje porke on a fayre spete, an rost it half y-now ; Jjan take it of, an smyte it in fayre pecys, & caste it on a fayre potte ; J^an take oynonys, and schrede hem, an pele hem (an pyle hem nowt to smale), an f rye in a panne of fayre grece ; l^an caste hem in }e potte to ]>e porke ; )7an take gode broth of moton or of beef, an caste J^er-to, an J^an caste J^er-to pouder pepyr, canel, clowys, an macys, an let hem boyle wyl to-gederys ; Jian tak fayre brede, an vynegre, an stepe j^e brede with ]>e same brothe, an strayne it on blode, with ale, or ellys sawnderys, and *salt, an lat hym boyle y-now, an serue it forth.

1 MS or. ^ MS, >ow. 3 reasonably. * leaf 8. * leaf 8 bk.

COOKERY BOOK. I. HARLEIAN MS, 279. POTAGE DYVERS. 9

.xvij. Garbage. — Take fayre garbagys of chykonys, as J^e lied, J^e fete, ]ie lyiierys, an ]>e gysowrys ; washe hem clene, an caste hem in a fayre potte, an caste }7er-to freysshe brothe of Beef or ellys of moton, an let it boyle ; an a-lye it wyth brecle, an ley on Pepir an Safroun, Maces, Clowys, an a lytil verious an salt, an serue forth in the maner as a Sewe.

.xviij. Pertrich stewyde. — Take fayre mary,^ brothe of Beef or of Motou??, an whan it is wyl sothyn, take J^e brothe owt of J^e potte, an strayne it thorw a straynowr, an put it on an erj^en potte ; J^an take a gocle quantyte of Tvyne, as ]70W it were half, an put ]'er-to ; ];an take j^e pertryche, an stufFe hym wyth hole pepir, an merw,^ an than sewe J'e ventys of ])e pertriche, an take clowys an maces, & hole pepir, an caste it in-to J^e potte, an let it boyle to-gederys ; an whan J^e pertryche is boylid y-now, take J^e potte of ]ie fyre, an whan thou schalt scrue hym forth, caste in-to j^e potte powder gyngere, salt, safron, an serue forth.

.xix. Smale Bp:dys y-stwyde. — Take smale byrdys, an pulle hem an drawe hem clene, an washe hem fayre, an schoppe of ]>e leggys, and frye hem in a panne of freysshe grece ryjt wyl ; ]?an ley hem on a fayre lynen clothe, an lette ]>e grece renne owt ; J' an take oynonys, an mynce hem smale, an frye hem on fayre freysshe grece, an caste hem on an erj^en potte ; ]7an take a gode porcyon of canel, an wyne, an draw ]7orw a straynoure, an caste in-to J^e potte •with j^e oynonys ; ]>an caste ]>e bryddys J^er-to, an clowys, an maces, an a lytil quantyte of powder pepir ]iev-to, an lete hem boyle to-gederys y-now ; ]>an. caste J^er-to whyte sugre, an powder gyngere, salt, safron, an serue it forth.

.XX. Papyns. — Take fayre Mylke an Plowre, an drawe it ]7orw a ^strayn- oure, an set it ouer J^e fyre, an let it boyle a-whyle ; ]7an take it owt an let it kele ; J^an take jolkys of eyroun y-draw ]7orwe a straynour, an caste J'er-to ; j^an take sugre a gode quantyte, and caste j^er-to, an a lytil salt, an sette it on ]>e fyre tyl it be sum -what j^ikke, but let it nowt boyle fullyche, an stere it wyl, an putte it on a dysshe alle a-brode, and serue forth rennyng.

.xxj. Blandissorye. — Take almaundys, an blawnche hem, an grynde hem in a morter, an tempore hem -with freysshe broj^e of capoun or of beef, an swete wyne ; an jif it be lente or fyssday, take brothe of J^e freysshe fysshe, an swete wyne, an boyle hem to-gederys a goode whyle ; j^enne take it up, an caste it on a fayre lynen clo]?e j^at is clene an drye, an draw under J^e

> Marrow. No. 28, in Douce MS., has my^fy brothe. * Marrow. ^ If. 9.

10 COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS.

c\oj)e, wyth a ladel, alle j^e water J^at ]70w may fynde, ryth as ]70w makyst cold creme ; Jeanne take owt of the potte, an caste it in-to a fayre potte, an let it boyle ; an Jeanne take brawn of Capoun, an tese it smal an bray it [in] a mortar : or ellys on a fyssday take Pyke or Elys, Codlyng or Haddok, an temper it we'tA almau?J mylke, an caste Sugre y-now j^er-to ; An }ian caste hem in-to J7e potte and lete hem boyle to-gederys a goode whyle : j^enne take it owt of J^e potte alle bote, an dresse it in a dysshe, as meni ' don cold creme, an sette j^er-on Eed Anys in comfyte, or ellys Allemaundys blaunchid, an Jeanne serue it forth for a goode potage.

•xxij. Venyson in Broth. — Take Kybbys of Venysouu, and wasshe hem clene in fayre water, an strayne ]>e same water ]^orw a straynoure in-to a potte, an caste ]7er-to Yenysoun, also Percely, Sawge, powder Pepyr, Clowys, Maces, Yynegre, and a lytyl Red wyne caste J^ere-to ; an j^anne latte it boyle tyl it be y-now, & serue forth.

.xxiij. Nomblys of J^e venyson. — Take l^e Nombles of Venysoun, an cutte hem smal whyle j^ey ben raw ; j^an take Fieysshe bro]?e, Watere, an Wyne, of eche a quantyte, an powder Pepir an Canel, and let hem ^boyle to-gederys tyl it be almost y-now ; An l^enne caste powder Gyngere, an a lytil venegre an Salt, an sesyn it vp, an Jeanne serue it forth in ]>e maner of a gode potage.

.xxiiij. Drawyn grwel. — Take fayre water an lene Bef, an let hem boyle ; an whan ])e beef hath y-boylid, take it vp an pyke it, an lete it blede in-to ^ a vessel, an Jienne caste ]>e blode an ]>e Fleysshe in-to a potte ; an Jeanne caste )7er-to Otemele, Percely, & Sawge, an make ]7er-of an gode grwele ; ]>en draw it ]7orw a straynowre, an putte it on a fayre potte, an let it boyle ; ]7anne caste J^er-to Salt ; An jif it be nowt brown y-now, take a litil blode an caste j>er-to or it be y-draw, an make it brouw y-now, an serue it forth.

.XXV. Balloke Brothe. — Take Elys and fle hem, an kytte hem in gobo^ms, an caste hem in-to a fayre potte w«t/j fayre water ; J^an take Percely and Oynonys, an schrede hem to-gederys nowt to smal ; take Clowes, Maces, an powder Pepyr, an caste J^er-to a gode porcyon of wyne ; Jjen take jest of Kew ale an caste )>er-to, an let boyle : an when J^e Elys byn wyl y-boylid, take fayre stokfysshe, an do a- way 'pe skyn, an caste j^er-to, an let boyle a whyle ; J;en take Safroun and Salt, an a lytil Yenegre, an caste j^er-to, an serue forth.

.xxvj. Coleys. — Take a gode Capoun an boyle hem tendere, an pyke a-way 1 MS. men. * If. 9 bk. ^ MS. blede in-to, repeated.

COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS. 11

clene ]>e bonys an jie Skyn, an bray hym in a morter, an tempere hym Tvyth j^e same brothe, an strayne hym j^orw a straynoure ; ]?enne take ]>g brawn an j>e fleyssbe, an a lytil whyte brede, an bray hem alle to-gederys in a morter ; j^en take ]'e lycowr of J'e bonys, an ])e skyn, an ]>e brothe ]7at 'pe Capoim was sothyn ynne, an with al tempere it, but nowt to j^icke ; Jien put it in a potte, an let it be al bote, but let it boyle for no J^ing ; an caste Jier-to a litil powder of Gyngere, Sugre an Salt. An jif it be on a fyssheday, take Haddok, Pyke, Tenche, Eejge, Codlynd, an pyke a-way ]>e bonys 'an tempere wyth almaunde mylke ; an make it hot, an caste J^er-to Sugre an Salt, an seme forth.

.xxvij. Soupes dorye. — Take gode almaunde mylke y-draw wyth wyn, an let hem boyle to-gederys, an caste J^er-to Safroun an Salt ; an J^an take Paynemayn, an kytte it an toste it, an wete it in wyne, an ley it on a dysshe, an caste ]>e syrip )?er-on. And j^an make a dragge of powder Gyngere, Sugre, canel, Clowes, Maces, an caste Jier-on When it is y-di'essid, an serue Jeanne forth for a potage gode.

.xxviij. Soupes Jamberlayne.- — Take "Wyne, Canel, an powder of Gyngere, an Sugre, an of eche a porcyou??, pan take a straynoure & hange it on a pynne, an caste ale j^er-to, an let renne twyis or J^ryis throgh, tyl it renne clei'e ; an ]>en take Paynemaynhe an kyt it in maner of brewes, an toste it, an wete it in J^e same lycowre, an ley it on a dysshe, an caste blawnche powder y-now J^er-on ; an 'pan caste pe same lycowr vp-on pe same soppys, [an] serue hem forth in maner of a potage.

.xxix. Lyode Soppes. — Take Mylke an boyle it, an J-anne take plkys of eyroun y-tryid fro J^e whyte, an draw hem J^orwe A straynoure, an caste hem in-to J^e mylke, an sette it on pe fyre an hete it, but let it nowt boyle ; an store it wyl tyl it be somwhat J^ikke ; j^enne caste ]7er-to Salt & Sugre, an kytte fayre paynemaynnys in round soppys, an caste j^e soppys ]7er-on, an serue it forth for a potage.

.XXX. Soupes dorroy. — Shere Oynonys, an frye hem in oyle ; Jeanne take Wyne, an boyle with Oynonys, toste whyte Brede an do on a dysshe, an caste J^er-on gode Almaunde Mylke, & temper it wyth wyne : ]7aune do J^e dorry a-bowte, an messe it forth.

^xxxj. Brawn en Peuerade. — Take Wyne an powder Canel, and draw it J'orw a straynour, an sette it on pe fyre,* and lette it boyle, an caste ]7er-to Clowes, Maces, an powder Pepyr ; ]?an take smale Oynonys al hole, an ' leaf 10. » Chamberlain. 3 leaf lo bk.

12 COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYTERS.

par-boyle hem in hot watere, an caste )>er-to, and let hem boyle to-gederys; ]?an take Brawn, an lesshe it, but nowt to ):'inne. An jif it sowsyd be, lete it stepe a whyle in hot water tyl it be tendere, fan caste it to ]?e Sirip ; Jjen take Sawnderys, an Yynegre, an caste )>er-to, an lete it boyle alle to-gederys tyl it be y-now ; fen take Gyngere, an caste J'er-to, an so serue forth ; but late it be nowt to l^ikke ne to J'inne, but as potage shulde be.

.xxxij. Auter brawn en peuerade. — Take myghty brothe of Beef or of Capouu, an ]-'enne take clene Freysshe Brawn, an sethe it, but not y-now; An jif it be Freysshe Brawn, roste it, but not I-now, an ]7an leche it in pecys, an caste it to fe brothe. An Jeanne take hoole Oynonys, & pylle hem, an )'anne take Yynegre J'er-to, and Canelle, and sette it on fe fyre, an draw yt foTW a straynoure, and caste J'er-to ; j^en take Clowys, Maces, an powder Pepyr, an caste J>er-to, and a lytil Saunderys, an sette it on j>e fyre, an let boyle tylle ]>e Oynonys an ]?e Brawn ben euyne sothyn, an nowt to moche ; Jian take lykoure y-mad of Bred an Yinegre an Wyne, an sesyn it vp, an caste J'er-to Saffroun to make J^e coloure bryth, an Salt, an serue it forth.

.xxxiij. Oyle Soppys. — Take a gode quantyte of Oynonys, an mynse hem not to smale, an sethe in fayre Water : J'an take hem vp, an take a gode quantite of Stale Ale, as .iij. galouns, an J'er-to take a pynte of Oyle fryid, an caste J^e Oynonys J'er-to, an let boyle alle to-gederys a gode whyle ; then caste J'er-to Safroune, powder Pepyr, Sugre, an Salt, an serue forth alle bote as tostips, 'as in J'e same maner for a Mawlard & of a capon, & hoc qiicsre^

.xxxiv. Char dewar don. — Take Pere "Wardonys, an sethe hem in'^yne or in fayre water ; J'an take an grynd in a morter, an drawe hem J'orwe a strayn- oure wyth-owte ony lycoure, an put hem in a potte w/tA Sugre and clarifiyd hony, an Canel y-now, an lete hem boyle ; J'an take it fro J'e fyre, an let kele, an caste J'er-to jolkys of Raw eyroun, tylle it be Jjikke ; & caste J'er-to pouder Gyngere y-now, an serue it in manere of Fysshe ;^ an jif if it be in lente, lef J'e jolkys of Eyroun, & lat J'e remenaunt boyle so longe tylle it be J'ikke, as J'ow it had be temp(?ryd wyth J^e jolkys, in J'e maner of charde quyncc ; an so serue hem in maner of Eys.

.XXXV. Perys en Composte.— Take TVyne an Canel, & a gret dele of Whyte Sugre, an set it on J'e fyre & hete it bote, but let it nowt boyle, an draw it J'orwe a straynoure ; J^an take fayre Datys, an pyke owt J-e stonys, an leche hem alle J'inne, an caste J'er-to ; J'anne take Wardouys, an pare hem and sethe hem,

' If. 11. - 'look for this ; see this,' generally y.r.

^ For Ji>/s ; see Douce MS. No. 53, and the end of this recipe. A. also reaisjisehe.

COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS. 13

an leche hem alle J^inne, & caste j^er-to in-to ]>e Syryppe : Jeanne take a lytii Sawndei-ys, and caste ]>eT-to, an sette it on ])e fyre ; an jif ]70w hast charde quynce, caste j^er-to in ]>e boyling, an loke J^at it stonde wyl with Sugre, an ■vryl lyid wyth Canel, an caste Salt J;er-to, an let it boyle ; an J^an caste yt on a treen vessel, & lat it kele, & serue f [orth].

.xxxvj. Vele, kede, or henne in Bokenade. — Take Tele, Kyde, or Henne, an boyle hem in fayre Water, or ellys in freysshe brothe, an smyte hem in pecys, an pyke hem clene ; an )7an draw ]>e same brothe J^orwe a straynoure, an caste J'er-to Percely, Sawge, Tsope, Maces, Clowys, an let boyle tyl J-e flesshe be y-now; j^an sette it from j^e fyre, & a-lye it vp vritk raw jolkys of eyroun, & caste J^er-to ponder Gyngere, Teriows, Safroun, & Salt, & Jeanne seme it forth for a gode mete.

'.xxxvij. Autre Vele en bokenade. — Take Yele, an Make it clene, and hakke it to gobettys, an sethe it ; an take fat brothe, an temper vp ]7ine Almaundys j^at ]>ou hast y-grounde, an lye it with Flowre of Eys, and do j^er-to gode powder of Gyngere, & Galyngale, Canel, Maces, Quybybis, and Oynonys y-mynsyd, & Eoysonys of coraunce, & coloure yt wyth Safroun, and put ]7er-to yin Yele, & serue f[orth].

•xxxviij. Storion in brothe. — Take fayre Freysshe Storgeoun, an choppe it in fayre water; ]janne take it fro )>e fyre, an strayne ]>e brothe j^orw a straynoure in-to a potte, an pyke clene ]>o Fysshe, an caste J^er-to powder Pepir, Clowes, Maces, Canel ; & Jeanne take fayre Brede, and stepe it in J?e same lycowre, & caste ]?er-to, an let boyle to-gederys, & caste J^en Safroun J^er-to, Gyngere, an Salt, & Yynegre, & ]7anne serue it forth ynne.^

.1x1.^ Oystres en grauey. — Take gode Mylke of Altaaundys, an drawe it wyth Wyne an gode Fysshe broj^e, an sette it on ]>e fyre, & let boyle ; & caste Jjer-to Clowes, Maces, Sugre an powder Gyngere, an a fewe parboylid Oynonys y-mynsyd; fan take fayre Oystrys, & parboyle hem in fayre Water, & caste hem ]7er-to, an lete hem boyle to-gederys ; & jianne serue hem foz-th.

.xl. Oystrys in gr«uy bastard. — Take grete Oystiys, an schale hem ; an take ]>e water of ]7e Oystrys, & ale, an brede y-straynid, an J?e water also, an put it on a potte, an Gyngere, Sugre, Saffron, powder pepir, and Salt, an let it boyle wyl ; J^en put yn J^e Oystrys J^er-to, and dresse it forth.

.xlj. Gelyne i?? dubbatte. — Take an Henne, and rost hure almoste y-now, an choppe hyre in fayre pecys, an caste her on a potte ; an caste J^er-to Freysshe broj^e, & half Wyne, Clowes, Maces, Pepir, Canelle, an stepe it with 1 If. 11 bk. 2 jg_ in^Q j^T^Q dininjj-room. ^ i.e. i from xl.

14 COOKERY BOOK. I. HARLEIAN MS, 279. POTAGE DYVERS.

fe Same broj'e, fayre brede & Vynegre : an whan it is y-now, serue it forth.

\xlij. Conyng, Mawlard, in gely or in cyuey. — Take Couynge, Hen, or Mawlard, and roste hem alle-most y-now, or ellys choppe hem, an frye hem in fayre Freysshe grece ; an frye myncyd Oynenons, and caste alle in-to jie potte, & caste Jier-to fayre Freysshe brothe, an half Wyne, Maces, Clowes, Powder pepir, Canelle ; ]>an take fayre Brede, an wyth ])e same brothe stepe, an draw it ]>ovw a straynoure wyth vynegre; an whan it is wyl y-boylid, caste pe lycoure J^er to, & powder Gyngere, & Salt, & sesyn it vp an seme f[orth].

.xliij. Mortrewes of Fysshe. — Take Gornard or Congere, a-fore ])e navel wyth ]>e grece (for be-hynde ]>e navel he is hery^ of bonys), or Codlyng, J^e lyuer an j^e Spaune, an sethe it y-now in fayre "Water, and pyke owt ]>e bonys, and grynde ]>e fysshe in a Morter, an tem-per it vp wyth Almaunde Mylke, an caste ]7er-to gratyd brede ; Jjan take yt vp, an put it on a fayre potte, an let boyle ; ]>an caste j^er-to Sugre and Salt, an serue it forth as other Mortrewys. And loke J7at jjow caste Gyngere y-now a-boue.

.xliiij. Mortrewys de Fleyssh. — Take Porke, an sej^e it wyl; Jeanne take it vppe and puUe a- way J>e Swerde,^ an pyke owt ]7e bonys, an hakke it and grynd it smal ; j^enne take ]>e sylf brothe, & tem-per it with ale ; ]>en. take fayre gratyd brede, & do J^er-to, an se]>e it, an coloure it with SafFroun, & lye it with jolkys of eyroun, & make it euen Salt, & caste ponder Gyngere, a-bouyn on J7e dysshe.

.xlv. — For to make Blawnche Perrye. — Take J^e Whyte of the lekys, an sefe hem in a potte, an presse hem vp, & hacke he/» smal on a bord. An nym gode Almaunde Mylke, an a lytil of Eys, an do alle jjes to-gederys, an sej^e an stere it wyl, an do ]>eT-to Sugre or hony, an dresse it yn ; Jeanne take powderd Elys, an se]>e hem in fayre Water, and broyle hem, an kytte hom in long pecys. And ley .ij. or .iij. in a dysshe, and putte j^in* perrey in a-no]7er dysshe, ^an serue J^e to dysshys to-gederys as Venysou?? with Furmenty.

.xlvj. Poumes. — Take fayre buttys of A^ele & he we hem, and grynd hem in a morter, & wyth ]>e jolkys of eyroun, & with ]>e whyte of eyroun ; an caste }eY-to powder Pepyr, Canel, Gyngere, Clowys powj^^r, & datys y-mynced, Safroun, & raysonys of Coraunce, an sethe in a panne wyth fayre water, an let it boyle ; fan wete ]>m handys in Eaw eyroun, j^an take it an 1 leaf 12. - Hairy. ^ j^inj^ gkin. i xhine. » If. 12 bk.

COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS. 15

rolle it in j^ia hondys, smaller or gretter, as ]70w wolt haue it, an caste it in-to boyling water, an let boyle y-now ; l^an putte it on a Spate round, an lete hem rosty ; J^en take flowre an jolkys of eyroun, an J^e whyte, an draw hem ]>oi'we a straynowre, an caste ]7er-to ponder Gyngere, an mako J^in^ bature grene v^ith ]>e lus of Percely, or Malwys, in tyme of jere Whete, an caste on jie pommys as ]>ej turne a-boute, & serue f[orth].

.xlvij. Cawdelle Ferry. — Take plkys of eyi-oun Raw, y-tryid fro the whyte ;• jmn take gode wyne, and warme it on j^e potte on a fayre Fyre, an caste ]7er-on plkys, and stere it wyl, but let it nowt boyle tylle it be ]7ikke ; and caste jjer-to Sugre, Safroun, & Salt, Maces, Gelofres, an Galyngale y-grounde smal, & flowre of Canelle; & whan ]>ovf dressyst yn, caste blanke ponder ))er-on.

.xlviij. Tayloures. — Take a gode mylke of Almaundys y-draw ■with "Wyne an Water, an caste hym in-to a potte, and caste gret Roysouns of corauns. Also mencyd Datys, Clowes, Maces, Pouder Pepir, Canel, Safroun, & a gode dele Salt, & let boyle a whyle ; }an take it and ly^ it wyth Flowre of Rys, or ellys w/tA Brede y-gratyd, & caste |7er-to Sugre, & serue forth lyke Mortrewys, & caste pouder of Gyngere a-boue y-now.

.xlix. Bryndons. — Take "Wyn, & putte in a potte, an clarifiyd hony, an Saunderys, pepir, Safroun, Clowes, Maces, & Quybibys, & mynced Datys, Pynys and Roysonys of Corauns, & a lytil Vynegre, ^& sethe it on ]>o fyre ; an sethe fygys in Wyne, & grynde hem, & draw hem j^orw a straynoure, & caste fer-to, an lete hem boyle alle to-gederys ; l^an take fayre flowre, Safroun, Sugre, & Fayre Water, ande make j7er-of cakys, and let hem be )7inne Inow ; J^an kytte hem y lyke lechyngys,* an caste hem in fayre Oyle, and fry hem a lytil whyle ; Jeanne take hem owt of j^e panne, an caste in-to a vesselle ■with ]>e Syrippe, & so serue hem forth, \ie bryndonys an fe Sirippe, in a dysshe ; & let ]ie Sirippe be rennyng, & not to styf.

.1. A potage on fysshday. — Take an Make a styf Poshote of Milke an Ale; Jjan take & draw J^e croddys J^orw a straynoure wyth^ whyte Swete Wyne, or ellys Rochelle Wyne, & make it sum-what rennyng an sum-what stondyng, & put Sugre a gode quantyte ]7er-to, or hony, but nowt to moche ; J^an hete it a lytil, & serue it forth al a-brode in Ipe dysshys ; an straw on Canel, & Gyngere, and jif [l^ou] haue Blank powder, straw on and kepe it a[s] whyte as yt may be, & jjan serue f [orth].

1 Thine. 2 Lye; allay. 3 leaf 13.

* long thin strips. * MS. with wyth.

16 COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS.

.Ij. Cawdelle de Almaunde. — Take Raw Almaundys, & grynde hem, an temper hem vp with gode ale, and a lytil Water, and draw it jjorw a strayn- oure in-to a fayre potte, & late it boyle a whyle : & caste j^er-to Safroun, Sugre, and Salt, & j^an serue it forth al hotte in maner of potage.

.lij. Gyngaudre. — Take |»e Lyuerys of Codlyngys, Haddok, Elys, or J^e Hake hed, or Freysshe Mylweli hedys, J^e Pouches, & ]>g Lyuerys, an sethe hem in fayre Water ; J7an take hem vp on a fayre bord, & mynce smal ]?e pouches ; ]7an take gode freysshe brothe of Samoun, or Turbut, or of Elys, & cast ]>e mynced pouches j^er-to, & ponder Pepyr, & let boyle ; J^an take ])e brothe, j^e pouches & ]>e lyuerys wer sodoun iu, m a stipe ^ or on fayre brede, & draw ]>OYW a straynoure, & j^an mynce ]>e lyuer in fayre pecys ; & -whan j>e pouches haue boylid, an ]>e licoure, caste ]>e leuer )7er-to, an let boyle a whyle : j^an caste )7er-to j^e lyuerys, "Wyne, Venegre, Safroun, Salt, & late it boyle a whyle, and serue forth |iat rennyng.

.Liij. Rapeye. — Take half Eygys & halfe Eoysonys, and boyle hem in "Wyne ; |ian bray hem in a morter, an draw wyth the same lycoure Jiorw a straynoure so )jikke J^at it be stondynge ; Jeanne take Roysons of Corauns, Pynys, Clowys, Maces, Sugre of Siprys, an caste J^er-to : j^an putte it on a potte ; ]'an take Saunderys a fewe, Pepir, Canel, an a litel Safroun ; an jif it be nojt stondyng, take [a] lytil flowre of Amidons, an draw it j'orw a strayn- woure, an caste Jjcr-to Salt, & serue forth stondyng.

.Liiij. Rapeye. — Take almaundys, an draw a gode mylke J^er-of, and take Datys an mynce hem smal, an put j^er-on y-now ; take Raw Appelys, an pare hem and stampe hem, an drawe hem vppe with wyne, or with draf of Almaundys, or bojie ; ]?an caste ponder of Gyngere, Canel, Maces, Clowes, & caste ]7er-on Sugre y-now ; J^an take a quantyte of flowre of Rys, an ]7rowe Jier-on, & make it chargeaunt, an coloure it wyth Safroun, an with Saunderys, an serue forth ; an strawe Canel a-boue.

.Iv. luschelle of Fysshe. — Take fayre Frye of Pyke, and caste it raw on a morter, an caste J^er-to gratid brede, an bray hem as smale as )iow mayste ; & jif it be to stondyng, caste j^er-to Almaunde mylke, an bray hem to- gederys, an stere it to-gederys, & caste j^er-to a littel Safroun & Salt, an whyte Sugre, an putte al in a fayre Treen boUe, & toyle^ it to-gederys wyth )?in bond, an loke j^at it be nojt to chargeaunt, but as a man may pore it out of ]>e bolle ; and ]>aji take a Chafoure or a panne, an caste Jier-in fayre grauey of pyke or of Freysshe Samoun, y-di'aw ]>oyw a straynoure, & sette 1 ? meaning. ^ jf, 13 ^t, 3 Xiville in Douce MS.

COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS. 17

' it on ]>e fyre ; Ipanne take fayre Percely an Sawge, an caste ]7er-to, an lat it boyle, an caste jjer-to a lytil Safroim an Salt ; and wlian it hath y-boylid a whyle, store it faste, an caste j^e Stuff e f^er-to, an stere it euermore ; an "whan alia is oute of J^e bolle, caste a litil an a litil into ]>e chafoure, or j>e panne ; stere it soffter an sofftere, tylle it come to-gedere ; ]7an gader it to-gederys -with a ladelle or a Skyraoure, softe, tille it be round to-gedere ; Jeanne take it fro j^e fyre, an sctte ]>e vesselle on a fewe colys, an late it wexe styf be hys owne acord ; J^an serue forth.

•Ivj. Charlette. — Take Mylke, an caste on a potte, w^tA Salt and Safroun y-now ; J^an hewe fayre buttys of Calf or of Porke, nojt to fatte, alle smal, an kaste Jjer-to ; J^an take Eyroun, j>e whyte an the jolke, & draw ]7orw a stray- noure ; an whan ]>e lycoure ys in boyling, caste )7er-to l^in Eyroun and Ale, & styre it tylle it Crodde ; J^an presse it a lytil with a platere, an serue forth ; sane, caste j^er-on broj^e of Beeff or of Capoun.

.Ivij. Charlet a-forcyd ryally. — Take gode Mylke of Almaunde ; take tender Porke, an hew it smal, an bray it on a morter ; take eyroun, an di-aw J'orw a cloj^e ; temper vppe J'in flesshe jjer-with, an caste on ]?e potte ; take j^e mylke, an sette it ouer ]>e fyre ; sesyn it wyth Salt an Safroun caste j^er-on ; boyle it, an when yt komyth on by, a-lye it yvith wyne, an sette it a-doun ; take vppe an ley it on a clo]7e, an presse it a lytil ; ondo it a-jen, & caste ]7er-on pouder Gyngere, Galyngale, Sugre y-now; menge it to-gederys, presse it a-ajen, sejie ^ j>e brojie wyl ; take styf Almaunde mylke y-temperyd with Freysshe brothe, & caste J^er-on Safltroun an Sugre y-now, an a lytil Salt, & boyle it, ])an take and set it owt ; leche now j^in mete, & ley J^er-of in a dysshe ; take ]>b sewe, & ley a-boue; take Maces & Sugre, & caste ]7er-on, & serue f[orth].

Mviij. Let lory. — Take Mylke, an sette it ouer ]>e fyre; take Salt & Safroun, an caste ]7er-to ; take Eyroun, ]7e pike an J^e Whyte y-strainyd a lyte,^ & caste it j^er-to ; whan ]>e Mylke his skaldyng bote, caste ]!e stuf ]7er-to, an Jienne stere yt tyll it crodde ; and jif ])o\i wolt haue it a-forsyd with lyjt coste, Take Mylke, & make it skaldyng bote, & caste ]7er-to Paw pikes of Eyroun, Sugre, ponder Gyngere, Clowes, Maces, an let not fully boyle ; & so bote, drcsse it forth, an ley it on ]>e crodde ; & jif ]>o\i wolt a-forse it in maner of charlet, do it in fasty??g dayis, & serue it forth.

.lix. Furmenty -with purpaysse. — Make J^in Eurmenty in ]>e maner as I sayd be-fore, saue temper it vp with Almauuden, Mylke, & Sugre, & Safroun, Meaf 14. - ^ US. snje. Meaf 14 bk. * li/te = \me.

2

18 COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS.

]?an take Jjin Purpays as a Freysshe SamouB, & sethe it in fap'e Water; & ■when he is I-sothe y-now, bawde it & leche it^ in fayre pecys, & serue wyth Purmenty in hote Water.

.Ix. Trype of Turbut or of Codelynge. — Take j^e Mawes of Turbut, Haddok, or Codelyng, & pyke hem clene, & skrape hem, & Wasshem clene, and parboyle hem in gode Freysshe bro]je of Turbut or Samoun, or Pyke ; J'an kytte Percely smalle, & caste ]7er-to, & kytte ])e Mawys of a peny brede, & caste alle togederys in-to a potte, & let it boyle to-gederys ; & whan J7ey bin sojiin tendyr, caste j^er-to Safroun, & Salt, & Veryous, & pouder Gynger^, & serue f[orth].

•Ixj. A goos in hogepotte. — Take a Goos, & make hure clene, & hacke hyre to gobettys, & put yn a potte, & Water to, & sethe to-gederys ; ]>an take Pepir & Brennyd brede, or Blode y-boylyd, & giynd y-fere Gyngere & Galyngale & Comyn, & temper vppe 'with Ale, & putte it per-to ; & mynce Oynonys, & frye hem ^in freysshe grece, & do Jier-to a porcyon of Wyne.

.Ixij. Conyngys in graueye. — Take Conyngys, & make hem clene, & hakke hem in gobettys, & sethe hem, oj^er larde hem & E-ost hetn ; & Jeanne hakke hem, & take Almaundys, & grynde hem, & temper hem vppe with gode Freysshe brothe of Flesshe, & coloure it wyth Safroun, & do ]7er-to a porcyon of flowre of Rys, & do ]7er-to J^en pouder Gyngere, Galyngale, Canel, Sugre, Clowys, Maces, & boyle it onys & se]>e it; ]>en take j^e Conyngys, iS: putte ]7er-0D, & dresse it & serue it forth.

.Ixiij. Harys in Cyueye. — Take Harys, & Fie hem, & make hem clene, an hacke hem in gobettys, & sethe hem in Water & Salt a lytylle ; J^an take Pepyr, an Safroun, an ISrede, y-grounde y-fere, & temper it wyth Ale ; ]7an take Oynonys & Percely, y-mynced smal to-gederys, & sethe hem be hem self, & afterward take & do ])er-to a porcyon of Vynegre, & dresse in.

.Ixiiij. Capoun in consewe. — Take a Capoun, & make hem^ clene, & sethe hym in Water, percely, Sauereye & Salt ; & whan he his y-now, quarter hym ; Jjan grynde Almaundys, & temper vppe wyth J^at brothe of ]>e Capoun; or ellys take J^e jolkys of Eyroun, & make it chargeaunt, & strayne ]7e Almaundys & boyle it ; take Sugre a goode porcyouw, & do l^er-yn ; & when it ys y-boylid, ley ])e Capoun in j^e dysshe, & put ]7at Sew a-boue, & strawe j^er-vppe-on Sugre, & send it yn with alman).

.Ixv. Hennys in bruette. — Take ])e hennys, & skalde hem, & ope hem, & ■wasshe hem clene, & smyte hem to gobettys, & sethe hem wyth fayre porke ;

1 leche it, repeated in MS. * leaf 15. ^ ?for hi/in; but see p. 19, No. Ixxij.

COOKKRY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS. 19

fan take Pepyr, Gyngere, & Brede, y-grounde y-fere, and temper it vppe ■with ]>e same brothe, or ale draft, & coloure it with Safrouw, & se]>e it to- gederys, & serue forth.

.Ixvj. Bruette Sareson. — Take Almaundys & draw a gode mylke '& flowre of Rys, & Porke & Brawen of Capoun y-sode, or Hennys smale y-grounde, & boyle it y-fere, & do in-to j^e mylke ; & J^an take pouder Gyngere, Sugre, & caste a-boue, an serue forth.

.Ixvij. Bruet of Almaynne. — Take Almaundys, & draw a gode mylke J^er-of vrith Water ; take Capoun, Conyngys or Pertriches ; smyte j^e Capoun, or kede, or Chykonys, Conyngys : ])G Pertriche shal ben hoi : Jian blaunche ]>e Fleyssh, an caste on J^e mylke ; take larde & [mynce] it, & caste j^er-to ; take an mynce Oynonys & caste j^er-to y-nowe, do Clowes & smal Poysonys j^er-to ; caste hoi Safroun J^er-to, Jian do it to ]>e fyre, & stere it wyl ; whan ]'e fleysshe ys y-now, sette it on ])e fyre, an do J^er-to Sugre y-now ; take pouder Gyngere, Galyngale, Canel, & temper ]>e pouder wyth Vynegre, & caste J7er-to ; sesyn it with salt, & serue forth.

.Ixviij. Bruet of Almaynne in lente. — Take fyne J^ikke Mylke of Almaundys ; take datys, an mynce hem smal ]7er-on ; take Sugre y-nowe, & straw J;er-on, & a lytil flowre of Rys ; sylt," & serue forth whyte, & loke jmt it be rennyng.

.Ixix. Whyte Mortrewes. — Take Almaunde Mylke & Floure of Rys, & boyle it y-fere ; ]7enne take Capoun & Hennys, & sethe hem and bray hem as smal as ]>o\i may, & ly^ it with an Ey^ or to, & also a-lye it vppe with |»e mylke of Almaundys, & make hem chargeaunt as Mortrewes schuld be, & dresse hem forth, & caste Canel a-boue, or Gyngere. Blanke pouder is best.

.Ixx. Fauntempere. — Take Almaunde Mylke, & Floure of Rys, Sugre, an gode pouj^er Gyngere, Galyngale, Canel, & gode Erbys, and stampe hem [&] grynd hem ]7orw a cloj^e, & caste j^er-to, & boyle yt, an a-lye it wyth jolkys of Eyroun, & make it more boyle ; Jian take Maces, Quybibes, & Geloferys, & caste J^er-to whan that ]?ou schalt dresse it yn.

Mxxj. Murrey. — Take Porke an Yele, & sethe it, & grynd it, & draw it with Jie self brothe ; J^en take bred y-gratyd, & pouder of Gyngere & of Galyngale, & Hony, an caste J^er-to, & boyle it y-fere ; & make it chargeaunt, & coloure it with Saunderys & serue f[orth].

.Ixxij. Talbottys. — Take an Hare, an fle hem clene; j^en take )e blode, & Brede, an Spycery, an giynde y-fere, & draw it vppe with \ie brothe;

1 K. 15 bk. » ? sprinkle. » Allay; mix. * Egg. ^ leaf 16.

20 COOKERY BOOK, I. HARLEIAN MS. 279. POTAGE DYVERS.

]->an take "Wyne or Ale, an cast J?er-to, & make gobettys, & Jeanne serue it forth.

.Ixxiij. Conyngys in cyveye. — Take Conyngys, an fle hem, & sej'e hem, & make lyke fon woklyst make a sewe, saue alle-to-choppe hem, & caste Safroun & Iyer Jier-to, & Wyne.

.Ixxiiij . Arbolettys. — Take Milke, Boter an Chese, & boyle in fere ; J>en take eyroun, & cast jier-to ; ]>an take Percely & Sawge & hacke it smal, & take ponder Gyngere & Galyngale, and caste it ];er-to, and J^an serue it forth.

.Ixxv. Spyneye. — Take ]>e FlowJ^erys of Hawthorun ; boyle hem & presse hem, bray hem smal, temper hem vppe wyth Almaunde Milke, & lye it with Abyndouw ^ & Gratyd brede & flowre of Rys ; take Sugre y-now & put J^er-to, or Hony in defawte, & colowre it "svyth ]>e same ]>at ]>e flowrys ben, & serue f[orth].

.Ixxvj. Brasele. — Take Dace, Troutys, & Eoche, an roste hem on a gredelle ; j^an se|7e in Wyne, & caste Veryous per-to, powder of Gyngere, & Galyngale, & dresse it yn.

.Ixxvij. Crem de Coloure. — Take an make j^icke Milke of Almaundys, & do it in a potte, & sethe it oner j^e fyre ; Jian take a fayre Canvas, an put it ]'er-on, & late renne out ]>e Water ; jjen take ]ie halfyndele, & put it in a pot of er]>e ; |'en take the oj^er halfyndele, & parte it [in] to,^ & make ]ie half jelow, & do J'er-yn Wyn, Sugre, Clowes, Maces, powder of Canelle ; take \_hlank in MS.] & grynd a lytel in a morter ; ^j^an temper it vppe wyth almaunde mylke, & do eueiy of hem in a potte, an loke J'at it be y-like chargeaunt, & sette it ouer ]>e iyce, an boyle it a lytyl, an serue forth.

.Ixxviij. Colouryd Sew with-owt fyre. — Take fowre pounde of Almaundys, & ley in Water ouer cue, an blanche hem, and on j^e morwe grynde hem ryth wyl, an draw J^er-of a Jiicke mylke; ]7an take Rys, and wasshem clene, an grynd hem wyl, & draw hem vppe wyth fe Mylke ]7orw a straynoure, an do it on a bolle, & parte it in fe vesselle, an do in al whyte Sugre, an euery vesselle Clowes, Maces, Quybibes, & pouder Canelle ; An lete ]>at on party ben whyte, \iat oj^er jelow, & j^at o]7er grene with Percely ; And ley of euery a leche* in a dysshe, an loke J^at Mylke be temperyd wyth wyne, an j^at* ojjer with Rede wyn.

.Ixxix. Apple Muse. — Take Appelys an sethe hem, an Serge® hem ]?orwe a Sefe in-to a potte ; Jeanne take Almaunde Mylke & Hony, an caste j^er-to, an

1 Amydon. ^ Two. » If. 16 bk. * a strip. = MS. >a«. « Sift,

COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS. 21

gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in J^e potte & lete hem sethe ; & loke J^at ]>ou stere it wyl, & serue it forth,

.Ixxx. Salomene. — Take gode Wyne, an gode pouder, & Brede y-ground, an sugre, an boyle it y-fere ; ]>an take Trowtys, Bochys, Perchys, oj^er Carpys, oj^er alle j^ese y-fere, an make hem clene, & aftere roste hem on a Grydelle ; J^an hewe hem in gobettys : whan J>ey ben y-sothe, fry hem in oyle a lytil, ]>en caste in ]>e brwet ; and whan ]70u dressist it, take Maces, Clowes, Quybibes, Gelofiys, an cast a-boue, & serue forth.

.Ixxxj. Blaundysorye. — Take Almaunde Mylke, an flowre of Rys, and brawn of Capounys or of hennys, & pouder Gyngere, & boyle it y-fere, & make it chargeaunt ; an whan j>o\i di-essest yn, nym Maces, Quybibes, & caste a-boue, & serue f[orth].

Mxxxij. Blamang. — Take Rys, an lese ^ hem clene, & wasshe hem clene ia flake Water, & j^an sethe hem in Watere, & aftyrward in Almaunde Mylke, & do ]7er-to Brawn of ]>e Capoun aftyrward in-to a-noj^er almaunde Mylke, an tese it smal sumdele w/tA a pyn, an euer as it wolt caste^ j^er-to, stere it wel ; nym Sugre and caste J^er-to, j^en make it chargeaunt ; ]>en take blawn- chyd Almaundys, an frye hem, an sette hem a-boue, whan ]>ou seruyst ynne ; & jif jjou wolt, ]>o\i myjte departe hem w/tA a Cawdelle Ferry y-wreten* before [No. xlvij. p. 15, and cxsxix. p 31], an J^an serue forth.

.Ixxxiij. Vyaund de cyprys bastarde. — Take gode wyne, & Sugre next AftyrAvard, & caste to-gedere ; j^enne take whyte Gyngere, and Galyngale, & Canel fayre y-mynced ; Jien take luse of Percile & "Flowre of Bys, & Brawn of Capoun & of Chykonnys I-grounde, & caste )>er-to ; An coloure it wyth Safroun & Saundeiys, an a-ly it with pYkjs of Ep-oun, & make it chargeaunt ; an whan ]>ou dressest it yn, take Maces, Clowes, Quybibes, and straw a-boue, & serue forth.

.Ixxxiiij. Vyaund de ciprys Eyalle. — Take ]>e to deP jolkys of eyron, ]7e jjridde dele Hony ; take Clowes & kutte hem ; take Boysonys, tak brawn of Capoun, & hewe it smal ; caste al in a potte, & lat boyle & stere it wyl ; take wyne an boyle hem, & make a Syryppe ; take of ^ ]>e potte al a-bowte, ]>er as it hangyth, & late it boyle wyl tille it be as chargeaunt as it may ; take ]>m ))ombe'' & pylt^ jjer-on, & jif it cleuey, let it boyle, & jif it nowt, sette it owt a-non in a clen bolle, an wete j^in bolle in ]>e Syrippe, and caste Jiin mete J^er-on ; & whan )70W dressist ]>i mete, leche it & caste j^in' Syryppe a-bouyn vppe-on, & serue forth.

1 If. 17 {? BlamcaiffeT). ^ pick. ^ g-tick. * "Written.

6 Two parts. e off, 7 Thumb. ^ put_ o Thy.

22 COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS.

.Ixxxv. Gaylede. — Take Alraaunde Mylke & Flowre of Rys, & do ])er-to Sugre or Hony, & Powder Gyngere & Galyngale ; |ieu take figys, 'an kerue hem a-to, or Eoysonys y-hole,' or hard Wastel y-dicyd^ and coloure it with Saunderys, & sethe it & dresse hem yn.

•Ixxxvj. Ry.s. — Take a porcyoun of Rys, & pyke hem clene, & sethe hem "welle, & late hem kele ; j^en take gode Mylke of Almaundys & do Jier-to, & sejje & stere hem wyl; & do Jjer-to Sugre an hony, & serue f[orth].

.Ixxxvij. Maumenye ryalle.— Take Vernage, oj^er strong Wyne of J;e beste ]7at a man may fynde, an putte it on a potte, & caste J^er-to a gode quantyte of ponder Canelle, & sette it on ])e fyre, an jif it an hete ; & Jeanne wrynge it soft jjorw a straynoure, jiat J^e draf go nowt owte, & put on a fayre potte, & pyke fayre newe pynys, & wasshe hem clene in Wyn, & caste a gode quantyte j^er-to, & take whyte Sugi-e J>er-to, as moche as J7e lycoure is, & caste Jier-to ; & draw a few Sawnderys wyth strong wyne ]7orwe a stray- noure, an caste J^er-to, & put alle on on'' potte, & caste J'er-to Clowys, a gode quantyte, & sette it on ]>e fyre, & jif it a boyle ; j^en take Almaundys, & draw hem w/tA mythty Wyne ; & at J^e firste boyle ly it vppe yvith Ale, & jif it a boyle, & sette it on fe fyre, and caste ]?er-to tesyd brawn, (of ^ defaute of Pertriche or Capoun,) a gode quantyte of tiyid Gyngere perase,^ & sesyn it vppe Wit/i pouder Gyngere, -& Salt & Safroun ; & jif it is to stondyng, a-ly it with Vernage or swete Wyne, & dresse it Plat yvith ]>e backe of a Sawcere in ]>e Yernage or myjthty Wyne, & loke j^at J^ou haue Sugre y-nowe, & serue forth hote.

.Ixxxviij . Mammenye bastarde. —Take a potelle of Clarifiyd Hony, & a pounde of Pynys, & a pounde of Eoysouns Coraunce, & [a] pound of Saunderys, & pouder canelle, & .ij. galouns of Wyne or Ale, & a pound of Pepir, & caste alle on a potte, & skym yt ; J^an take .iij. pounde of Amyndons, & a galon of Wyne, & a gode galon of Venegre, & let stepe vp to-gederys, & draw j^orw a straynoure ; ''an whan ]>e potte boylith, caste j^e lycoure J'er-to, an lat it be alle stondyng ; ]7an take pouder Gyngere, Salt & Safron, an sesyn it vppe, an serue alle flat on a dysshe, aH hote, an caste pouder Gyngere ]7er-on, an serue f[orth].

.Ixxxix. Elys in Gauncelye. — Take Elys, an fle hem, & sethe hem in Water, an caste a lytil Salt J^er-to ; Jian take Brede y-Skaldyd, an grynd it, an temper it with ]>e brothe an with Ale • j^an take Pepir, Gyngere, an Safroune, an grynd alle y-fere ; Jian neme Oynonys, an Percely, an boyle

^ If. 17 bk. ^ Punstoned. ^ diced, cut into small squares.

* In one. * j^, 6 ? nieaniug. '' If. 18.

COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS. 23

it in a possenet wel, |7en caste alle to-gederys, an sethe y-fere & serue f[orth].

.Ixxxx. Hennys in Gauncelye. — Take Hennys, an roste hem ; take Mylke an Garleke, an grynd it, an do it in a panne, an hewe |?in hennys ]7er-on -with jolkys of ep-on, an coloure it -with Safrouw an Mylke, an serue forth.

.Ixxxxj. Vyolette. — Nym Almaunde Mylke, an flowre of Rys, and ponder Gyngere, Galyngale, Pepir, Datis, Fygys, & Rasonys y-corven, an coloure it •with Safroun, an boyle it & make it chargeaunt ; an whan ])ou dressyste, take ]>e flowres, an hew hem, an styre it };er-w»tA ; nyme ]>e braunchys -with ]>e flowres, an sette a-boue and serue it Forth.

•Ixxxxij. Oystrys in bruette. — Take an schene' Oystrys, an kepe J^e water J^at cometh of hem, an strayne it, an put it in a potte, & Ale j^er-to, an a lytil brede ]7er-to ; put Gyngere, Canel, Ponder of Pepir j^er-to, Safroun an Salt ; an whan it is y-now al-moste, putte on Jiin Oystrys : loke J^at ]>ej ben wyl y-wasshe for'^ J^e schullys : & J7an serue forth.

.Ixxxxiij. Walkys^ in bruette. — Take [Walkys] an sethe in Ale, fen pyke he/« clene ; j^an wasshem in Water an Salt be hem-self, & fyrst wyth Ale & Salt, an do so whole j^ey ben slepyr* ; J^en putte hem in ^ Vynegre, an ley Perceli a-boue, an serue ynne.

.Ixxxxiiij. Tenche in bruette. — Take j^e Tenche, an sethe hem & roste hem, an grynde Pepir an Safroun, Bred and Ale, & tempore wyth j^e brothe, an boyle it ; Jien take jie Tenche y-rostyd, an ley hym on a chargeoure ; J7an ley on j^e sewe a-boue.

.Ixxxxv. Tenche in cyueye. — Take a tenche, an skalde hym, roste hym, grynde Pepir an Safroun, Brede an Ale, & melle it to-gederys ; take Oynonys, hakke hem, an frye hem in Oyle, & do hem J^er-to, and messe hem forth.

.Ixxxxvj. Tenche in Sawce. — Take a tenche whan he is y-sothe, and ley him on a dysshe ; take Percely & Oynonys, & mynce hem to-gederys ; take ponder Pepir, & Canelle, & straw J^er-on ; take Vynegre, an caste Safroun ]7er-on, an coloure it, an serue it forth Jeanne alle colde.

.Ixxxxvij. Chykonys in bruette. — Take [an] Sethe Chykonys, tS: smyte hem to gobettys ; J^an take Pepir, Gyngere, an Brede y-grounde, & temper it vppe wyth j^e self brothe, an with Ale ; an coloure it with Safrouw, an sethe an serue forth.

.Ixxxxviij. Blamang<'r of Fyshe. — Take Rys, an sethe hem tylle they brekyn, & late hem kele ; j^an caste j^er-to mylke of Almaundys ; nym

1 iov Scheie. * on account of. ^ "Whelks. * Slippery; slimy. * If. 18 bk.

24 COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS.

Perche or Lopstere, & do j^er-to, & melle it ; J^an nym Sugre -wi'th pouder Gyngere, & caste j^er-to, & make it chargeaunt, and ]>an seme it forth.

.xxxxix. Sardeynej. — Take Almaundys, & make a gode Mylke of Flowre of Eys, SafroiiD, Gyngere, Canelle, Maces, Quybibej ; grynd liem smal on a morter, & temper hem vppe yxith ])e Mylke ; ]>an take a fayre vesselle, & a fayre parte of Sugre, & boyle hem wyl, & rynsche j^in dysshe alle a-bowte WitA-ynne with Sugre or oyle, an ]7an seme forth.

^C. Roseye. — Take Almaunde Mylke an flowre of Eys, & Sugre, an Safroun, an boyle hem y-fere ; jjan take Red Eosys, an grynd fayre in a morter -with Almaunde mylke ; J-an take Loches, an toyle^ hem [with] Flowre, an frye hem, & ley hem in dysshys ; J^an take gode pouder, and do in ])e Sewe, & caste l^e Sewe a-bouyn J^e lochys, & serue forth.

.Cj. Eyron en poche. — Take Eyroun, breke hem, an sethe hem in hot "Water ; ]7an take hem Vppe as hole as ]iou may ; ])an take flowre, an melle with Mylke, & caste J^er-to Sugre or Hony, & a lytel pouder Gyngere, an boyle alle y-fere, & coloure with Safrown ; an ley |iin Eyroun in dysshys, & caste ]7e Sewe a-boue, & caste on pouder y-now. Blawnche pouder ys best.

.Cij. Muskelys in bruette. — Take J^e Muskelys whan J^ey ben y-sothe, & pyke owt j^e Muskele of ]>e schulle, & pyke a-way ye here : jian take brede, an pepir & Safroun y-grounde, & temper it vp with ]>e brothe ; & jif j^ou wolt, a-lye it with Wyne or with Ale, & serue f [orth].

.Ciij. Fygeye. — Take Eygys, an sethe hem tylle J^ey ben neysshe, jtan bray hem tylle ]>ej ben smal ; ];enne take hem vppe an putte hem in a potte, & Ale J>er-to ; j^an take Bred y-gratyd, an Pynej hole, & caste ]7er-to, & let boyle wyl ; & atte ])e dressoure, caste on pouder Canel y-now, & serue forth : & jif J70W wolt coloz<r yt in .iij. maners, ]>on myjt, with Saunderys, Safroun, & of hym-self, and ley on pouder y-now, & serue f[orth].

.Ciiij. Bolas. — Take fayre Bolasse, wasshe hem clone, & in "Wyne boyle hem j^at j^ey be but skaldyd bywese, & boyle hem alle to pomppe,^ & draw hem ]7orw a straynoure, & a-lye hem with flowre of Eys, & make it chargea?mt, & do it to J^e fyre, & boyl it; take it of, & do J^er-to whyte Sugre. gyngere, Clowys, Maces, Canelle, & stere it wyl to-gederys : Jeanne take gode perys, ^& sethe hem wel with fe Stalke, & sette hem to kele, & pare hem clene, and pyke owt j^e corys ; ]7an take datis, & wasshe hem clone, & pyke owt ]>e Stonys, & fylle hem fulle of blaunche poudere : ]7an take J^e 1 leaf 19. 2 Rub, cover. ^ Pulp. * If. 19 bk.

COOKERY BOOK. 1. HARLEIAN MS. 279. POTAGE DWERS. 25

Stalke of J-e Perys, take fe Bolas, & ley .iij. lechys in a dysshe, & sette )ia perys J^er-yn.

.Cv. Lorey de Boolas. — Take Bolas, & se]7e hem a lytil, & draw hem )orw a strayuoure, & caste hem in a broj^e ; & do j^er-to Brcde y-gratyd, & boyle y-fere, & jolkys of eyroiin y-swengyd, & a-lyid ; take Canel, and Galyngale, Skemyd hony, & do J^er-to, & sethe wyl, & serue forth.

.Cvj. Rapeye of Fleysshe. — Take lene Porke y-sode & y-grounde smalle, & tempere it vppe w/t/( )e self broj^e, & do it in a potte, an caste J^er-to a lytil honye, & boyle it tyl it be chargeaunt ; & a-lye it wyth pYkjs of Eyroun, & coloure it with Saunderys, & dresse forth, and ponder Marchaunt.

.Cvij. Sore Sengle. — Take Elys or Gurnard, & parte hem half in Wyne, & half in watere, in-to a potte ; take Percely and Oynouys & hewe hem smalle ; take Clowes or Maces & caste J^er-on ; take Safroun, & caste ]?er-to, & sette on ]>6 fyre, & let boyle tylle it be y-now ; ]>en sette it a-doun ; take poudere Gyngere, Canelle, Galyngale, & temper it vppe -with Wyne, & cast on ]>e potte & serue forth.

.Cviij. Prymerose. — Take oj^er half-pound of Flowre of Pys, .iij. pound of Almanndys, half an vnce of hony & Safrouui?, & take ]>e flowre of ]ie Pryme- rose, & grynd hem, and tempi?/- hem vppe with Mylke of ]>e Almanndys, & do pouder Gyngere ]>er-on : boyle it, & plante J^in skluce ^ with Rosys, & serue f[orth].

.Cix. Gelye de chare. — Take caluys fete, & skalde hem in fayre water, an make hem alle ]>g whyte. Also take howhys of ^Vele, & ley hem on water to soke out ]>e blode ; ]>en take hem vppe, an lay hem on a fayre lynen cloj^e, & lat ]>e water rennyn out of [hem] ; J>an Skore ^ a potte, & putte J^e Fete & fe Howhys J-er-on ; \>an take "Whyte Wyne 'pat wolle hold coloure, & cast ]7er-to a porcyon, an non ojier lycoure, )iat j^e Fleysshe be ouer-wewyd* with- alle, & sette it on J^e fyre, & boyle it, & Skerae it clene ; an whan it is tendyr & boyHd y-now, take vppe j^e Fleyshe in-to a fayre boUe, & sane ]>e lycoure wyl ; & loke ]7at J^ow haue fayre sydys of Pyggys, & fayre smal Chykenys wyl & clene skladdyd & drawe, & lat pe leggys an l^e fete on, an waysshe hem in fayre water, & caste hem in ]>e fyrste brothe, an sethe it a-jen ouer j^e fyre, & skerae it clene ; lat a man euermore kepe it, an blow of j^c grauy. An in cas ]>e lycoure wast * a- way, caste more of pe same wyne j^er-to, & put J^in honde j^er-on ; & jif J^in bond waxe clammy, it is a syne of godeuesse,

^ viscous compound ? - leaf 20. ^ Scour.

* See other Cookery, No. 174, u-ese. * "Waste.

26 COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYYERS.

an let not ]>e Fleyshe be moche sothe/ ]7at it may here kyttyng; J^an take it vppe, & ley it on a fayre clojje, & sette owt ]>e lycoure fro j^e fyre, & put a few colys vnder-netlie ]>e vesselle J^at ])e lycoure is yn ; J^an take pouder of Pepir, a gode quantyte, & Safron, ^at it haue a fayre Laumbere coloure, & a gode quantyte of Vynegre, & loke fat it be sauery [of] Salt & of Yynegre, fayre of coloure of Safroun, & putte it on fayre lynen cloj^e, & sette it vnder- nethe a fayre pewter dysshe, & lat it renne ]?orw ]>e cloj^e so ofte tylle it renne clere : kytte fayre Rybbys of ]>e syde of ]>e Pygge, & lay ham on a dysshe, an pulle of ])e lemys of ]7e Chykenys, eche fro oj^er, & do a- way j^e Skynne, & ley sum in a dysshe fayre y-chowchyd,^ & pore ym ^ gelye ))er-on, & lay Almaundys J^er-on, an Clowys, & paryd Gyngere, & serue forth.

^Cx. Gelye de Fysshe. — Take newe Pykys, an draw hem, and smyte hem to pecys, & sethe in j^e same lycoure J^at j'ou doste Gelye of Fleysshe ; an whan Jiey ben y-now, take Perchys and Tenchys, & sej^e ; & Elys, an kutte hem in fayre pecys, and waysshe hem, & putte hem in J>e same lycoure, & loke j^ine lycoure be styf y-now ; & jif it wolle notte cacche,* take Soundys of watteryd Stokkefysshe, or ellys Skynnys, or Plays, an caste j7er-to, & sethe ouer ])e fyre, & skeme it wyl ; & when it ys y-now, let nowt ]>e Pysshe broke ; J^enne take ]>e lycoure fro ]>e fyre, & do as ]70u dedyst be ^ J-at olper Gelye, saue, pylle ]>e Fysshe, & ley j^er-off in dysshis, ]?at is, perche & suche ; and Plowre hem, & serue forthe.

•Cxj. Tannye. — Take almaunde Mylke, & Sugre, an powdere Gyngere, & of Galyngale, & of Canelle, and Rede Wyne, & boyle y-fere : & )7at is gode tannye.

.Cxij. Sturmye. — Take gode mylke of Almaundys y-drawe w«tA wyne ;

take porke an hew it Smalle ; do it on a Morter, and grynde it ryth sraalle ;

yen caste it in ]>e same Mylke, & caste it on a potte ; take Sawnderys & flowre

of Rys; melle hem with ]>e Mylke, draw hem Jjorw a straynoure, & caste it

[in] a clene pot, loke ]>at it be chargeaunt y-now ; take Sugre, an putte J;er-on,

& Hony ; do it ouer fe fyre, & let it sethe a gret whyle ; sture yt wyl ; take

Eyroun hardy-soj^e, take ]>e whyte, & hew hem as smalle as ]70W myjth, caste

hem on j^e potte ; take Safroune & caste ]7er-to, with powder Gyngere,

Canelle, Galyngale, Clowys, & loke J^at ]>ou. haue powder y-now ; caste it in

])e potte, temper it with Vynegre ; take Salt & do j^er-to, menge hem wylle

to-gederys. Make a Siryppe; fe .ij. dele schalle ben wyne, & J^e .ij. dele

Sugre or hony ; boyle it & store it, & Skeme it clene ; ]7er-on wete "j^in

dyssches, & serue forth.

1 boiled. 2 T-couched ; laid. ^ Thine. « 3 If. 20 bk.

* stick; see other Cookery, No. 174. ® By, with. '' leaf 21.

COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS. 27

•Cxiij. Bruette saake. — Take Capoun, skalde hem, draw hem, smyte hem to gobettys, Waysshe hem, do hem in a potte ; jjenne caste owt j^e potte, waysshe hem a-jen on j^e potte, & caste ]7er-to half wyne half Bro]?e ; take Percely, Isope, "Waysshe hem, & hew hem smal, & putte on ]>e potte ]>er fe Fleysshe is ; caste ]7er-to Clowys, quybibes, Maces, Datys y-tallyd, hoi Safroune ; do it ouer ]>e fyre ; take Canelle, Gyngere, tempore J^in powajes -with wyne ; caste in-to j^e potte Salt )7er-to, hele ^ it, & whan it is y-now, serue it forth.

.Cxiiij. Taylej. — Take a chargeaunt Mylke of Almaundys, an draw with wyne^; take Fygys & Eoysonys a gode porcyon, to make it chargeaunt, waysshe hem clene, & caste hem on a morter, grynd hem as small as ])ou. myjt, temjier hem vppe yvith ]>m ^ Mylke, draw hem j7orw a straynoure, also chargeauntly as ]>ou myjth ; caste it in a clene potte, do it to j^e fyre ; take Datys y-taylid a-long, & do j^er-to ; take Flowre of Kys, & draw it j7orw a straynoure, and caste )7er-to, & lat it boyle tylle it be chargeaunt ; sette it on ]^e fyre ; take ponder Gyngere & Canelle, Galyngale ; temper -with Vynegre, & caste J^er-to Sugre, or hony ; caste Jier-to, sesyn it vppe 'with Salt, & serue forth.

.Cxv. Quynade. — Take Quynces, & pare hem clene, caste hem on a potte, & caste ]>eT-to water of Rosys ; do it ouer ]>e fyre, & hele* it faste, & let it boyle a gode whyle tyl j^ey ben neysshe ; & jif jiej wol not ben neysshe, bray hem in a Morter smal, draw hem )7orw a straynoure ; take gode Mylke of Almawdys, & caste in a potte & boyle it ; take whyte Wyne & Vynegre, an caste ]7er-to ]>e Mylke, & let it stonde a whyle ; take j^an a clene canvas, & caste jje mylke vppe-on), & w/t/i a platere ^stryke it of ]>e clo])e, & caste it on ]>e potte ; gedyr vppe J'e quynces, & caste to ]>e creme, & do it ouer ]>e fyre, & lat boyle ; take a porcyon of ponder of Clowys, of Gyngere, of Graynys of Perys, of Euery a porcyon ; take Sugre y-now, with Salt, & a party of Safroun, & alle menge to-gederys ; & when ]>o\.i dressyst forth, plante it with foyle of Syluer.

.Cxvj. Blaunche de ferry. — Take Almaundys, an draw ];er-of an Char- geaunt Mylke ; take Caponys & sethe hem ; & whan ]>ej ben y-now, take hem vppe, & ley hem on a fayre bord, & strype of J^e Skyn, & draw out ]>e Brawn & hew hem smal ; do hem on a Morter, & grynd hem smal ; caste on a potte, & fayre whyte Salt, & boyle hem ; & whan ]>ey bey boylid, sette it out, & caste on whyte "Wyne or Venegre, & make it quayle" ; take a clene cloj^e and lete it be tryid a-brode, & stryke it wyl vnder-nethe alle J^e whyle J^at j^er wol aujt out ]>er-oi; ]?an caste Blaunche powder J;er-on, or pouder Gyngere

1 Cover. 2 MS. caste in to ]>e potte, struck through after wyne.

3 Thine. < Cover. ^ if. 21 bk. « Curdle.

28 COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVEKS.

y-mellyd -with Sugre ; stryke it clene, take a nevre Er]7en potte, ojjer a clene bolle, & caste ])in mete J^er-on, j^er plantyng Anys in comfyte.

.Cxvij. Sauge. — Take Gyngere, Galyngale, Clowys, & grynde in a morter ; Jian take an handfulle of Sawge, & do Jier-to, grynd "wyl to-gederys ; take Eyroun, & sethe hem harde, nym j^e jolkys, grynde liem 'with ]>e Sawge & With Jje spycis, & temper it vppe w/tA Venegre or eysel, or w/tA Alegere ; take ]>e whyte of j^e Eyro?/n, & sethe hem, & mynce hem smal, & caste J^er-to ; when it is y-temperyd, take Brawn of hennys or Fyssches, & ley on dysschys, & caste ]>m mete a-boue.

.Cxviij. Murreye. — TakeMolberys, & wryng hem ]7orwe a clo^e ; nym Vele, hew it, sethe it, grynd it smal, & caste Jier-to ; nym gode Spycery, Sugre, & caste }7er-to ; take Wastylbrede y-gratyd, ^and jolkys of Eyroun, & lye it vppe l^ier-wtth, & caste gode pouder a-boue y-now, & }ian serue forth.

.Cxix. Vyaunde de cyprys in lente. — Take gode J^ikke mylke of Almaundys, & do it on a potte ; & nyme ]ie F[le]ysshe^ of gode Crabby s, & gode Samou?*, & bray it smal, & tempere yt vppe w/tA ]?e forsayd mylke ; boyle it, an lye it vfith floure of Rys or Amyndou?^, an make it chargeaunt ; Avhen it ys y-boylid, do }7er-to whyte Sugre, a gode quantyte of whyte Vernage Pime^ ^ Vfith J7e wyne, Pome-garnade. "VVhan it is y-dressyd, straw a-boue j^e grayne of Pome-garnade.

.Cxx. "Whyte Mortrewys of Porke. — Take lenePorke, & boyle it ; blaunche Almandys, & grynd hem, & terape/- vppe w/tA ])e brothe of ]>e porke, & lye hem vppe -with ]>e Flowre of Eys, an lete boyle to-gederys, but loke j^at ]>e porke be smal grounde y-now ; caste J-er-to Myncyd Almaundys y-fryid in freysshe grece ; J^en sesyn hem vppe alle flatte in a dysshe ; j^row j^er-to Sugre y-now & Salt; & atte J^e dressoure, strawe ]>eY-on pouder Gyngere y-mellyd "with Almaundys.

.Cxxj. Rapeye. — Take Fygys &Eoysonys, & grynd hem in a Mortere, & tempere hem vppe with Almaunde Mylke, & draw hem ])oyw a clo]7e ; jjen take gode Spycys, & caste |7er-to ; take Perys, se]>e hem & pare hem, & do a-way ]>e core, & bray hem in a mortere, & caste to j^e oj>er ; take gode Wyne, & Blake Sugre or Hony, & caste J^er-to a lytil, & let it boyle in fere; & whan Jjow dressyst yn, take Maces & Clowes, Quybibys & Graynys, & caste a-boue.

.Cxxij. A rede Morreye. — Take Molberys, and wrynge a gode hepe of hem ]7orw a clojjo ; nym Yele, hew it & grynd it smal, & caste l^er-to ; nym gode Spycery [an] Sugre, & caste j^er-Ho ; take Wastilbrede & grate it, & jolkys 1 leaf 22. - MS. Fysshe (? intentionally). ^ ? meaning. * If. 22 bk.

COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS. 29

of Eyroun, & lye it vppe fer-^vith, & caste gode pouder of Spycery J-er-an. a-boiien ; & j^an serue it forth.

•Cxxiij. Strawberye. — Take Strawberys, & waysshe hem in tyme of jere in gode red wyne ; J^an strayne j^orwe a cloj^e, & do hem in a potte w/tA gode Almaunde mylke, a-lay it 'with Amyndo?m o]7er yvith ]>e flowre of Rys, & make it chargeaunt and lat it boyle, and do ]?erin lloysonys of coraunce, Safrouu, Pepir, Sugre grete plente, pouder Gyngere, Canel, Galyngale ; poynte it with Yynegre, & a lytil whyte grece put ]7er-to ; coloure it with Alkenade, & droppe it a-bowte, plante it with ])e graynys of Pome-garnad, & Jian serue it forth.

.Cxxiiij. Chyryoun. — Take Chyryis/ & pike out ]>e stonys, waysshe hem clene in wyne, J^an wryng hem I'orw a cloj'e, & do it on a potte, & do ]>eT-to whyte grece a quantyte, & a partye of Floure of Rys, & make it chargeaunt ; do Jier-to hwyte Hony or Sugre, poynte it with Venegre ; A-force it with stronge pouder of Canelle & of Galyngale, & a-lye it with a grete porcyoun of plkys of Eyrouii) ; coloure it with Safroun or Saunderys ; & whan ])o\i seruyste in, plante it with Chyrio?m, & serue f[orthJ.

.Cxxv. Vyolette. — Take Flourys of Vyolet, boyle hem, presse hem, bray hem smal, temper hem vppe w?tA Almaunde mylke, or gode Co we Mylke, a-lye it with Amyndou?? or Flowre of Rys ; take Sugre y-now, an putte j^er-to, or hony in defaute ; coloure it with J-e same Jiat fe flowrys be on y-peywtid a-boue.

.Cxxvj. £.ede Kose. — Take fe same, saue a-lye it with ]>e plkys of eyrouw, & for]7er-more as vyolet.

.Cxxvij. Prymerose. — Hyjth as vyolette.

.Cxxviij. Flowrys of hawj'orn.- — In J^e same maner as vyolet.

^Cxxix. A potage on a Fysdaye. — Take an sethe an .ij. or .iij. Applys y-p[«r]ede,* & strayne hem ]>otw a straynoure, & Flowre of Rys ])ev-with ; ]>an take ]>at whyte Wyne, & strayne it w?'t/«-alle ; ]7an loke ]7at it be nowt y-bounde to moche with ]>e Floure of Rys, J^an jif it a-boyle ; ]>en caste ]>eT-to Saunderys & Safroun, & loke it be marbylle;^ Jian take Roysonys of corauns, & caste J^er-on, & Almaundys y-schredyd ]7er-on y-nowe ; & mynce Datys Smale, & caste ]7er-on, & a lytil Hony to make it dowcet, or ellys Sugre ; ]7enne caste j?er-to Maces & Clowys, Pepir, Canelle, Gyngere, & ojier spycery y-now ; ]>en take Perys, & sethe hem a lytil ; ]>en reke hem on fe colys tyl ]>ej ben tendyr ; j^au smale schrede hem rounde ; & a lytil or ])o\i serue it in, J^row hem on J^e potage, & so serue hem in almost flatte, nojt Fullyche.

.Cxxx. Brewes in Lentyn. — Take a fewe Fygys, & se]7e hem & draw hem

1 MS. Chyr>is. ^ jxS. Hawiom. ^ leaf 23; * MS. i/-pede. * i.e. variegated.

30 COOKERY BOOK. I, HARLEIAN MS. 279. POTAGE DYVERS.

]>OTw a straynoure with "Wyne ; J^en putte J^er-to a lytil Hony ; j^en toste Brede, & Salte it ; & so broune & rennyng as Urwes, serue hem in, & straw pouder Canelle y-now j^er-on atte J^e dressoiire, & serue it forth.

.Cxxxj. A potage colde. — Take Wyne, & drawe a gode j^ikke Milke of Almaundys with Wyne, jif ]>ou mayste ; fen putte yt on a potte, caste J^er-to Pouder Canelle & Gyngere & SafFrou?? ; ]>en lat it boyle, & do it on a cloj^e ; & jif ]>on wolt, late hym ben in dyuers colourys, }jat on whyte with-owte Spyces, & |iat ojier jelow with Spicerye.

.Cxxxij. Sauke' Sarsoun. — Take Almaundys, & blaunche hem, & frye hem in oyle oj^er in grece, J^an bray hem in a Mortere, & tempere hem with gode Almaunde mylke, & gode "Wyne, & ]>en ])e |»rydde ■pertj schal ben Sugre; & ^if it be nojt J^ikke y-nowe, a-lye it with Alkenade, & Florche^ it a-bouyn with Pome-garned, ^& messe it ; serue it forth.

.Cxxxiij. Rapeye. — Take Pykys or Tenchys, ojier freysshe Fysshe, & frye it in Oyle ; j^en nyme crustys of whyte brede, & Raysonys & Canelle, an bray it wyl in a mortere, & temper it vppe wyth gode wyne ; J^en coloure it with Canelle, or a litil Safro^^n : J^an boyle it, & caste in hoi Clowys & Quybibes, & do J>e Fysshe in a dysshe, & J^an serue forth.

.Cxxxiiij. Apple Moyle. — Nym Rys, an bray hem wyl, & temper hem with Almaunde mylke, & boyle it ; & take Applys, & pare hem, an smal screde hem in mossellys ; j^row on sugre y-now, & coloure it with Safrown, & caste ]7er-to gode pouder, & serue f [orth].

.Cxxxv. Applade Ryalle. — Take Applys, & sej^e hem tylle j^ey ben tendyr, & ]7an lat hem kele ; ])en draw hem J^orw a straynowr ; & on flesshe day caste J>er-to gode fatte broj^e of freysshe beef, an whyte grece, & Sugre, & Safroun, & gode pouder ; «& in a Fysshe day, take Almaunde mylke, & oyle of Olyff, & draw J^er-vppe with-al a gode pouder, & serue forth. An for nede, draw it vppe with Wyne, & a lytil hony put ]>er-to for to make it jian dowcet; & serue it forth.

.Cxxxvj. A potage of Eoysons. — Take Raysonys, & do a- way J>e kyrnellys ; & take a part of Applys, & do a-way ]!e corys, & ]>e pare,* & bray hem in a mortere, & temper hem with Almawde Mylke, & melle hem with flowre of Rys, j^at it be clene chargeaunt, & sttaw vppe-on pouder of Galyngale & of Gyngere, & serue it forth.

.Cxxxvij. Chykons in dropeye. — They schul ben fayre y-boylid in fayre watere tyl j^ey ben y-now, j^en take hem fyrst, & choppe hem smal : & whan 1 Sauce. 2 Flourish ; garnish. 3 If. 23 bk. * ? peel.

COOKERY BOOK. I. HAKLEIAN MS. 279. POTAGE DYVERS. 31

]>eY ben y-now, tempere vppe a gode Almaunde mylke of ])e same, & vfith Wyne : a-lye it -with Amyndon, o]>er yvith ^floure of Rys : j^en take fayre freysshe grace, & putte Alkenade ]>er-to, & gader his coloure J^er-of, & ley J^e quartcrys .v. or .tJ. in a dysshe, as it wole come a-bowte, & Salt it atte j^e dressoure, sprynge -with a fej^er or .ij. here & ]>ere a-bowte ]>e dysshe; & jif ]joii lyst, put }7er-on ponder of Gyngere, but nojt a-boue, but in ])e potage, & ]7an serue forth.

.Cxxxviij. Pumpes. — Take an sethe a gode gobet of Porke, & nojt to lene, as teudyr as ]>on may ; pan take hem vppe & choppe hem as smal as ]>oxl may ; Jian take clowes & Maces, & choppe forth witA-alle, & Also choppe forth ■with Roysonys of coraunce ; J^an take hem & rolle hem as round as j^ou may, lyke to smale pelettys, a .ij. inches a-bowte, J^an ley hem on a dysshe be hem selue ; ])an make a gode Almaunde mylke, & a lye it with flours of Tlys, & lat it boyle wyl, biit loke )>at it be clcne rennyng; & at }e dressoure, ley .V. pompys in a dysshe, & pore J^in potage ]7er-on. An jif ])ou wolt, sette on euerj pompe a flos campy - flo?<r, & a-boue straw on Sugre y-now, & ]\[aces : & serue hem forth. And sum men make j^e pellettys of vele or Beeff, but porke ys beste & fayrest.

.Cxxxix. Caudel Ferry departyd with a blamanger. — Take Fleysshe of Capoun, or of Porke, & hakke hem smal, & do it in a mortere an bray it wyl, & temper it vppe ^v^th capoun brojje ]>at it be wyl chargeaunt ; J^an nym mylke of Almaundys, take jolkys of eyroun), & Safroun, & melle hem to-gederys J^at it be ^elow, & do ]7er-to ponder Canelle, & styke Jier-on Clowis, Maces, & Quybibis, & serue f[orth].

•Cxi. Egredouncye. — Take Porke or Beef, whej^er ]>e lykey, & leche it |iinne Jjwerte^; J^en broyle it broun) a lit el, & j^en mynce it lyke Yenyson ; choppe it in sewe, J^en caste it in ^a potte & do J^er-to Freyssh brothe; take Erbis, Oynonys, Percely & Sawge, & o]ier gode erbis, J'en lye it vppe with Brede ; take Pepir & Safroun, pouder Canel, Vynegre, or Eysel "Wyne, Broj^e an Salt, & let jet* boyle to-gederys, tylle J^cy ben y-now, & j^an serue it forth renny[?^]g.

.Cxlj. Noteye. — Take a gret porcyoMn of Haselle leuys, & grynd in a morter as smal as ]>ou may, whyl J^at J^ey ben pnge ; take ]7an, & draw vppe a j^rift Mylke of Almaundys y-blaunchyd, & temper it -with Freysshe bro]7e ; wryng out clene }7e Ins of j^e leuys ; take Fleysshe of Porke or of Capo?m, & grynd it smal, & temper it vppe with J'e mylke, & caste it in a potte, & ]>e Ins ]jer-to, 1 leaf 24. ^ p field-flower. ' MS. i/werte. * If. 24 bk. * It.

32 COOKERY BOOK. I. HARLEIAN MS. 279. POTAGE DYVERS.

do it ouer ]>e fyre & late it boyle ; take flour of Rys, & a-lye it ; take & caste Sugre y-now ]>ef-to, & Vynegre a quantyte, & pouder Gyngere, & Safroii^ it ■wel, & Salt ; take smal notys, & breke hem ; take j>e kyrnellys, & make hem "svhyte, & frye hem vppe in grece ; plante ])cr-^ith ]?iii mete & serue forth.

.Cxlij. Vyande Ryall^. — Nyme gode Mylke of Almaundys, & do it in a potte, & sette it oner jie fyre, & styre it tyl it boyle almost ; j^en take flour of Rys & of fe selue Mylke, an draw it )7or\ve a straynoure, & so ]7er-w?t/i a-lye it tylle it be Chargeaunte, & stere it faste ]?at it crouste nojt ; jren take l^gap in MS.'] owte of grece, & caste it J^orw a Skymoure, & colowr ]>at Sewe ]>er-with ; J-an take Sugre in confyte, & caste in y-now ; sesyn it -with Salt & ley ]>ve lechys in a dysshe, & caste Aneys in comfyte j^er-on, & Jeanne serue forth.

.Cxliij. Lampreys in galentyn. — Take Brede, & stepe it -with Wyne & Vynegre, & caste j^^r-to Canelle, & draw it ]7orw a straynoure, and do it in a potte, & caste pepir 'jfer-to ; Jian take Smale Oynonys, mynce hem, frye hem in Oyle, & caste Jier-to a fewe Saunderys, ^an let hem boyle a lytil ; ])eu take J^e lampronys & skalde hem w/t/i [^ff/? in ITS.'] & hot waters, & sethe & boyle hem in a dysshe, & cast ]>e Sewe vppe-on, & serue forth for a potage.

.Cxliiij. Schyconys with ]>e bruesse. — Take halfe a dosyn Chykonys, & putte hem iu-to a potte ; |ien putte j^er-to a gode gobet of freysshe Eeef, & lat hem boyle wyl ; putte ]'er-to Percely, Sawge leuys, Sauerey, nojt to smal hakkyd ; putte Jier-to Safroun y-now ; ]>en kytte ]>m Brewes, & skalde hem ■with ]>e same broj^e ; Salt it wyl ; & but ^'ou haue Beef, take Motou?z, but fyrste StufFe J^in chekons in }iis wyse : take & 8ej?e hard Eyrouw, & take ]>e ^olkys & choppe hem smal, & choppe Jier-to Clowys, Maces, Hole Pepir, & Stuffe ]>m chekonys w/t/i-al ; Also put hole gobettys & marye with ynne ; Also jien dresse hem as a pertryche, & fayre coloure hem, & ley vppe-on j'is browes, & serue in with Bakoun.

.Cxlv. Blaunche Perreye. — Take Pesyn, & waysshe hem clene, & j^en take a gode quantyte of fyne leye, & putte it on a potte, & a lytil water J-er-to ; & whan ]>e ley is se]7in hot, caste Ipe Pesyn J'er-to, & }er late hem soke a gode whyle ; fen take a quantyte of wollen cloj^e, & rubbe hem, & ]>e holys^ wyl a-way ; j^enne take a seve or a wheterydoun, & ley J^in pesyn ]>er-on, & go to jje water, & waysshe hem clene a-way jje holys, j^en putte hem in a potte, & }ej wyl alle to-falle with a lytil boylynge, to pereye, saue \>e whyte Pepyn is ])er-in, & j^at is a gode syjth ; j^en Salt hem, & serue hem forth. 1 leaf 25. ^ ^ulls, shucks.

cookp:ry book. i. harleian ms. 279. potage dyvers. 33

•Cxlvj. Ry^th so Caboges' Ben seruyd, saue men sayn it is gode Also to ley hem in a bagge ouernyjth in rennyug streme of watere, & a-morwe sette vppe watere, & when ]>e water is skaldyng hot, j^row hem Jier on, & hoole hem in fern vrjse be-forsayd, & serue fortli.

".Cxlvij. Brwes in lentyn. — Take AVater & let boyle, and draw a Iyer ]7er-to of Brede, of j^e cromys, w/tA wyne y-now ; lete alle ben wyne almost ; j^en put Jjer-to hony a gode quantyte, l^at it may ben dowcet, j^an putte ponder Pcpir ]>er-to, Clowys, Maces, and Saunderys, & Salt, & skalde ]>m^ brewes tender, & serue f[orth].

.Cxlviij. Whyte Pesyn in g;-«uey. — Take Whyte Pesyn, & hoole hem in J^e maner as men don Caboges, or blaunche perry ; Jjan sethe hem with Almaunde mylke vppe, putte ]7er-to Sugre y-now, & fryid Oynonys & Oyle, & serue f[orth].

.Cxlix. A Potage. — Take an sethe a fewe eyron) in red "Wyne ; ]>an take & draw hem j^orw a straynoure w/tA a gode mylke of Almaiindys; l^en caste J^er-to Eoysonys of Coraunce, Dates y-taylid, grete E-oysonys, Pynes, ponder Pepir, Sawndrys, Clouys, Maces, Hony y-now, a lytil doucete, & Salt; j^an bynde hym vppe flat with a lytyl flowre of Eys, & let hem ben Red with Saunderys, & serue hym in flatte; & jif }on wolt, in fleyssh tyme caste vele y-choppid j>cr-on, not to smale.

.CI. Cawdel out of lente. — Take & make a gode mylke of Almaundys y-draw vppe with wyne of Red, whyte is beterre ; jif it schal be whyte, jjan strayne jolkys of Eyroun fer-to a fewe. Put* j>er-to Sugre & Salt, but Sugre y-now ; J^en when it begynnyth to boyle, sette it out, & almost flatte ; serue it then forth, & euer kepe it as whyte as J?ou may, & at j^e dressoure di-oppe Alkenade J?er-on, & serue forth ; & jif ]>ou. wylt haue hjm chargeaunt, bynd hym vppe with filoMr [of] Rys, ojjer with whetyn floui'e, it is no fors. And jif ]?ou wolt, coloure hym with Safrown, & straw on ponder y-now, & Sugre y-now, & serwe f[orth].

.Clj. Creme Bastarde. — Take fe whyte of Eyroun a grete hepe, & putte it on a panne ful of Mylke, & let yt boyle ; '^I'en sesyn it so with Saltan hony a lytel, J^en lat hit kele, & draw it j^orw a straynoure, an take fayre Cowe mylke an draw yt w/t/i-all, & seson it with Sugre, & loke fat it be poynant & doucet : & serue it forth for a potage, or for a gode Bakyn mete, wheder ]?at I'ou wolt.

.Clij. Capoun in Salome. — Take a Capoun & skalde hym, Eoste hym, jren ' i.e. Cabbages in just the same way. - If. 25 bk. ^ Thine. * MS. but. ^ If. 26.

34 COOKERY BOOK. I. HARLEIAN MS. 279. LECHE VYAUNDEZ.

take jiikke Almaunde mylke, temper it wyth wyue Whyte o]>er Eed, take a lytyl Saunderys & a lytyl Safrouw, & make it a marbyl coloure, & so atte Jjc dressoure j^row on hym in ye kyckoun, & jrow J^e Mylke a-boue, & j^at is most commelyche, & serue forth.

.Cliij. Pompys. — Take Beef, Porke, or Vele, on of hem, & raw, alle to- choppe it atte J;e dressoure, J^an grynd hem in a raorter as smal as ])0u may, J^an caste ])er-to Raw plkys of Eyrou?i, wyn, an a lytil whyte [sugre] : caste also ]7er-to ponder Pepyi-, & Macys, Clowes, Quybibys, ponder Canelle, Synamouii), & Salt, & a lytil Safroun ; ]>eu take & make smale Pelettys round y-now, & loke ]>at J>on haue a fayre potte of Freysshe brojie of bef or of Capoun, & euer j^row hem ]7er-on & lete hem sethe tyl J»at ]>ej ben y-now ; ]7en take & draw vppe a jryfty mylke of Almaundys, w/tA cold freysshe brojje of Bef, Vele, Motou), oj^er Capo«n, & a-lye it with floure of Eys & we'tA Spycerye; & atte J^e dressoure ley J7es pelettys .v. or .vj. in a dysshe, & J^en pore ]>m sewe aneward,^ & seme in, or ellys make a gode Jjryfty Syryppe & ley pin- pelettys atte j>e dressoure fcr-on, & ]>at is gode Berujse.^

^ LECHE VYAUNDEZ.

.1. Brawn in comfyte. — Take Preyssch Brawn & sethe yt y-now, & pare it & grynde it in a mortere, & tem-per it w«tA Almand mylke, & draw^ it ]>orw a straynoure in-to a potte, & caste J^er-to Sugre y-now, & powder of Clowys, & let boyle ; J^en take floure of Canelle, & ponder of Gyngere ; & ]>en take it out of j^e potte, an putte it in a lynen cloj^e & presse it, but lat it boyle so longe in jie potte tylle it be alle J^ikke ; j^an take it vppe & presse it on a clo]7e, & |7en leche it fayre with a knyff, but not to j^inne ; & J^aw jif ]>ou wolt, ]70u myjht take j>e Bybbys of j>e bore al bare, & chete ^ hem enlongys J'orw ]7e lechys, an so serue forth a leche or to in euery dysshe.

.ij. Blaunche Brawen. — Take Preysshe Braun, & mynce hem smal, & take gode Jiikke mylke of Almaundys y-blaunchyde, & putte alle in-to a potte, «&; Sugre, & lat boyle alle to-gederys tyl it be ryjt styffe ; ]>en caste it vppe, & caste it in a fayre cold basyn, & lette it stonde J7er-in tyl it be cold ; «&; J^en leche .ij. or .iij. in a dysshe, & serue forth.

.iij. Pynade. — Take Hony & gode ponder Gyngere, & Galyngale, & Canelle, Pouder pepir, & graynys of parys, & boyle y-fere ; j^an take kyrnelys of Pynotys & caste Jier-to ; & take chyconys y-soj^e, & hew hem in grece, &

' on it. ~ Thine. ^ four blank pages follow.

* If. 27 bk. 5 MS. dra!/. s get, see Douce MS. No. 48.

COOKERY BOOK. I. HARLEIAN MS. 279. LECHE VYAIINDEZ. 85

caste ]?er-to, & lat sejje y-fere; & j>en lat droppe Jier-of on a knyf ; & jif it cleuyth & wexyth hard, it ys y-now ; & ]>en putte it on a chargere tyl it be cold, & mace^ lechys, & serue -with oj^er metys ; & jif J'ou wolt make it in spycery, j>en putte non chykonys ]7er-to.

.iiij. Gyngerbrede. — Take a quart of hony, & sethe it, & skeme it clene; take Safrouu, pouder Pepir, & j^row j^er-on ; take gratyd Brede, & make it so chargeaunt* j^at it wol be y-lechyd; ]7en take pouder Canelle, & straw J>er-on y-now; J-en make yt^ square, lyke as j^ou wolt leche yt; take when )70U lechyst hyt, an caste Box leves a-bouyn, y-stykyd ]^er-on, on clowys. And jif J70U wolt haue it Red, coloure it with Saunderys y-now.

.V. Leche lumbarde. — Take Datys, an do a-way ]>e stonys, & sethe in swete Wyne ; take hem vppe, an grynd hem in a mortere ; draw vppe J^orw a straynoure with a lytyl whyte Wyne & Sugre, And caste hem on a potte, & lete boyle tylle it be styfP ; J^en take yt vppe, & ley it on a horde ; ]?an take pouder of Gyngere & Canelle, & wryng it, & molde it to-gederys in j^in hondys, & make it so styf j^at it wolle be leehyd ; & jif it be nojt styf y-nowe, take hard plkys of Eyron) & kreme* ]7er-on, or ellys grated brede, & make it J-icke y-now ; j^en take clareye, & caste ]7er-on in maner of a Syryppe, when ]7ou shalt serue it forth.

.vj. Auter maner leche lumbarde. — Take fayre Hony, and clarifi yt on ]>e fyre tylle it wexe hard ; J^en take hard jolkys of Eyroun, & kryme* a gode quantyte ]7er-to, tyl it be styf y-now ; an J^enne take it vppe, & ley it on a horde ; I'en take fayre gratyd Brede, & pouder pepir, & molde it to-gederys wiih yme hondys, tylle it be so styf )at it wole ben leehyd ; J^an leche it ; J^en take wyne & pouder Gyngere, Canelle, & a lytil claryfyid hony, & late renne ]>OYw a straynour, & caste J^is Syryp ]7er-on, when ]>on shalt serue it out, instede of Clerye.

.vij. Soupes of Salomere. — Take boylid Porke, & hew yt an grynd it ; J^en take cowe Mylke, & Eyroun y-swonge, & Safrou/2, & mynce Percely bladys, & caste ]7er-to, & let boyle alle y-fere ; & dresse vppe-on a cloj^e, & kerue j^er-of smal lechys, & do hem in a dysshe ; J^en take almaunde mylke & flowre of Rys, and Sugre an Safroun, & boyle it alle y-fere; )en caste j^in ^ sewe on j^in^ lechys, & serue forth alle bote.

''.viij. Lette lardes.— Take kowe mylke, & do J^er-to Eyroun y-swonge; J?an take ryjt fatte Porke y-sothe, & hew it smalle, & sethe it ; take pouder Gyngere, Galyngale, or Pepir ; caste ]7er-to, colour it wyth Safroun, & caste 1 A. male. ^ stiff. ^ if. 28. * Crimme ; crumble. ^ Thine. « If. 28 bk.

36 COOKERY BOOK. I. HARLEIAN MS. 279. LECHE ^TAUNDEZ.

all Ifese to-gederys, & boyle it, & gadre ]>e croddes to hepe w/t^-al ; J^en take Tppe j^e croddys to hepe vi^ith Ale, & presse hem on a clo]?e ; Jian kerue ]?er-of lechys, & Hoste it on a gredyre, & strawe Sugre y-now alle a-bowte ; & jif jjou "wolt make J^at on syde Rede, an ]7at oj^er ^elow, Take Pannes, & make as I hane sayd, & coloure J^at on panne y^ith Saunderys, an Jjat other -with Saifroune, an ley on a cloj-e to-gederys, J^e Eede fyrste on fe clojie, an [lat] fe jelow be abouyn l^e Eede, & presse hem to-gederys, & that on syde "wol ben rede, & J^at oj^er jelow. An jif )70w wolt haue it Motley, take Jre pottys, & make letlardys in eche, & coloure J^at on w«tA Saunderys, & }at oj^er wyth Safroune, & j^e )jrydde on a-nother degre, so |iat ]>ej ben dyuerse ; an when Jrey boyle, caste al to-gederys in-to on, an stere hem a-bowte with j^in hond, & ]?an presse hem, and he wol be Motley whan he ys lechyd.

.ix. Mange Moleynne. — Take Almaundys, an blaunche hem, an draw ]7orw a straynoure a J^icke mylke in-to an potte ; J^an take brawn of a Capoun, an hew it smalle, an do it in a potte, an lye it with Floure of Eys ; an do j7er-to whyte grece, & sethe alle to-gederys ; an when it is y-sothe, take vppe of j^e fyre, & do J^er-in Sugre y-now ; J^en take blaimchyd Almaundys, & fi'ye hem, & ley .iij. lechys on a dysshe, & on euery leche prycke .iij. Almaundys; an ]7an serue it forth.

.X. Vyaund de leche. — Take whyte ^''yne a god quantite, \an putte it on a potte ; J^en putte J^er-to raw jolkys of eyroun y-tryid, «&; pouder of clowys, & pouder canel y-now, an Safroun y-now ; J^an lat it boyle tyl it be ry^th chargeazmte, an J7en sette it doun ; & take an sette oner a panne of cowe milke, &: Jirow Saunderys y-nowe J^er-on ; J^en make a styf poshote' of Ale ; 'pen take fe croddys, an lat it honge on a pyn in a cloj^e, an lat it cleue euer j^erue- owt ; ^ pen take J>e cawdel f orsayd, & melle hem to-gederys in a cloj^e, with pe poshotte;'^ pen put ]7er-on Sugre, Canel, pouder Gyngere y-now; presse hem rp sware,* an leche it, & serue it forth.

.xj. Vyaund leche. — Take cowe Mylke, & set it oner pe fyre, & J^row Jier-on Saunderys, & make a styf poshotte of Ale ; J^an hang J^e croddys ]7er-of in a pynnc, in a fayi-e cloj^e, and lat it ouer-renne ; J^an take it & put hony J?er-to, & melle it y-fere ; J'en feche pe croddys of pe deye,^ & melle hem to- gederys, & lay it on a chesefatte or it be torne, .iij. fold or iiij. fold, in lynen elo]7e, & salt it, & leche it ; & Jeanne serue it forth.

.xij. Vyaund leche. — Take Eyroun, pe whyte & pe pYke, and caste hem in a mortor, an breke hem wyl ; J'an take cowe mylke & caste ]7cr-to, & menge 1 If. 29. 2 Posset. 3 Throughout ? * Square. ^ DairA-maid.

COOKERY BOOK. I. HARLEIAN MS. 279. LECHE VYAUNDEZ. 37

hem wyl to-geclerys ; ]7an put al in a panne, & lat boyle ; & with ale make it to a poshotte ; J^en hange ]>e croddys in a pynne, & let it ouer-renne ; melle ]>e croddys w/tAhony ; }en. take j^e bladys of Barlyche, or of Percely, & sta?rtpe hem, & wrynge ]>otw a cloj^e; & so alle j^e grene, melle it a-mong fe croddys ; ]7enne take ]ie cruddys ]7at comen fro ]>e deye, melle hem to-gederys, presse hera, & sprue hem forth ; an }>e coloure wyl ben j^an Motley.

.xiij. Vyaund leche. — Take a gode quantyte of Brawn, an Hony, & a lytil brede, & let sethe to-gederys pouder Pepir, Clowys, ^ Maces, an Safroun, & draw it j^orwe a straynoure, & chafe it a litel, & caste it in fayre dysshis, an let it kele, & ]7an serue f [orth].

.xiiij. Vyaunde leche. — Take Hony a gode quantite; J^en take pouder Pcpir, & Safroun, & Canel, & caste ]jer-to ; & J^en caste it on a dysshe, & let it kele, & serue forth.

.XV. Storioun- leche. — Take an howe^ of vele, & let boyle, butte fyrst late hym ben stepid .ij. or .iij. owrys in clene "Water to soke out ]>e blode, & whan it is tender y-sothe, take hym vppe as fast as ]>on may ; J^an take harde jolkys of Eyroun redy sothe, & caste also ]?er-to, & pouder Pepir y-now, & also choppe a-mong ]7e jynes* of ]ie fete clene y-pikyd, & a lytil Salt, nowt to moche, & presse hem on a clowte tyl a-morwe ^ ; j^an leche it, & lay hem in dysshis, an pore ]7er-[on] a quantyte of Venegre, & Pepir, & Percely, & Oynonys smal mencyd, & serue forth.

.xvj. Chare de wardoun leche. — Take Perys, & se]ie ham, & Pike ham & stampe ham, & draw hem Jiorw a straynoure, & lye it with Bastard ; j^en caste hem in-to a potte, & Safroun w^'t^-al, and boyle with Maces, Clowes, pouder Canel, Quibibes, &^ a litel pouder Pepir, & Rolle hem vppe with Brede, ])e cromes with-in ])m hondys, & serue forth.

.xvij. [Vyaund leche]. — Take calfes fete an hepe, & lat stepe in cold

waters ; J^en boyle hem smal ; ]>an take j^e broj^e & gode Milke of Almaundys,

& choppe j^e Syneys' in-to ]>e same milk rythte smal ; J'an boyle it ouer ])e

fyie, & coloure it with Saunderys, & put Sugre y-now in-to J^e potte ; & jif ]>ou

wolt haue hym of .ij. colour, ]7an take an coloure but half with Saunderys,

& caste ]7at oj^ere half in a dysshe, & lat it kele ; & whan it is cold, ]7en ]?at is

y-colouryd with Saunderys, het it, & euene® melle it bote ; caste hem a-bouyn

])e oj^er, & lat kele, an J^an serue forth. Than take Sugre, a quantyte '•' of

swete Wyne, & Blaunche pouder Jier-on, & make Sawce ])er-oi; And so

colde, ley it in j^e dysshis, be-helyd," & serue f[orth].

1 If. 29 bk. 2 Sturgeon. ' Hock. * Sinews. ^ To-morrow.

6 MS. & an. ' Sinews. ^ Euenly. ^ If. 30. ^o Covered.

.38 COOKERY BOOK, I. HARLEIAN MS. 279. LECHE VYAUNDEZ.

.xviij. Vyaund leche. — Take a Tenche, an steiie hym in a potte w/tA Wyne ; when he is y-now, pyke owt ]>e bonys, take an stampe hem in a morter ; jjen take a lytil of J^icko Almaunde mylke, & putte ]>er-to ; |ien take hem vppe, & putte hem in j)e brol^e forsayde, fat it was y-so]7e in, & J^at y-straynid ; caste ]>eY-to Maces, Clowes, ponder Pepir, & Ponder Canelle ; ]7an caste Safron J^er-to ; j^en caste him in a dysshe, & lat hem kele ; ]>en put 'Vjnegre, pouder Gyngere, Canel y-now in ye botmond^ j^er-of, vnnejje y-helyd.^

.xix. Pome dorres. — Take Fylettys of Eaw porke, & grynd hem wyl ; do Salt [and] pouder Pepir j^er-to ; jjan take J^e Whyte of the Eyroun [and] jjrow ]>er-to, & make hem so hard Jiat J^ey mow ben Eosted on a Spete ; make hem round as an Appil : make fyre with-owte smoke ; fen take Almaunde mylke, & y-bontyd^ floz^r, do hem to-gederys; take Sugre, & putte in j^in* bature; fen dore hem w/tA sum grene fing, percely or jolkys of Eyroun, to-geder, jjat ]>ej ben grene ; & be wyl war fat fey ben nowt Browne ; & sum men boyle hem in freysshe bro]? or J^ey ben spetid ; & whan J?ey ben so boylid, ]7en j'ey must ben sette an kelid, & Jian Spete hem, & dore hem w*t7i jolkys of Eyroun y-mengyd with fe Ins of haselle leuys.

.XX. Yrchouns. — Take Piggis mawys, & skalde hem wel ; take grouwdyn Porke, & knede it w/tA Spiceiye, yvith pouder Gyngere, & Salt & Sugre ; do it on J^e mawe, but fille it nowt to fulle ; J^en sewe hew* with a fayre |>rede, & putte hem in a Spete as men don piggys ; take blaunchid Almaundys, & kerf hem long, smal, & scharpe, & frye hem in grece & sugre ; take a litel prycke, & prykke j^e yrchons, An putte in fe holes fe Almaundys, every hole half, & eche fro oj^er ; ley hem J^en to fe fyre ; when fej ben rostid, dore hem sum wyth ^ Whete Flowre, & mylke of Almaundys, sum grene, sum blake with Blode, & lat hem nowt browne to moche, & s[erue] f [orth].

.xxj. An Entrayle. — Take a chepis wombe ; take Polettys y-rostyd, & hew hem; J^en take Porke, chese, & Spicery, & do it on a morter, & grynd alle y-fere ; Jien take it vppe with Eyrouw y-swonge, & do in J^e wombe, & Salt, & se|ie hem tyl he be y-nowe, & serue forth.

.xxij. For to make floure Rys. — Take Pys, an lese hem clene ; j^en drow hem wyl in J^e Sonne, Jiat j'ey ben drye ; j'an bray hem smal y-now ; & j^erow a crees bunte syfte hem, & for defaute of a bonte, take a Renge.^

.xxiij. Pome-Garnez. — Take lene Eaw Porke, & lene raw Flesshe of hennys, & raw eyroun?, & rent fe flesshe fro fe bonys, & hew it smal ; take I Bottom. ' Scarcely covered. ^ Bolted, sifted. * Thine. ^ If. 30 bk. « Eiag strainer.

COOKERY BOOK. I. HARLEIAN MS. 279. LECHE VYAUNDEZ. 39

Jeanne Salt, Gyngere, & Safroun, Salt, Galyngale, J'er-of y-now, & caste it in a morter, & bray it smal ; take Jian Jiin fleysshe, & caste it in-to ]>at morter to ])e Spyceiy, & ]7at it be wyl y-grounde ; Jianne make J^er-of pelettys, as it were Applys, be-twene ]>m hondys ; loke ]>om haue a fayre panne sething ouere ];e fyre, & do J^er-on J^in pelettys, & late hem nowt sethe to swythe, & J>an lat hem kele ; & whan ]>cj ben cold, jif hem a fayre spete of haselle, & be-twyn euery, loke ]>eY be an ynche, & lay hem to j^e fyre : & J^an make ]>m baturys, J)e on grene, & J'at o|;er jelow ; ])e grene of Percely.

.xxiiij. WaflEres. — Take j^e Wombe of A luce, & se]>e here wyl, & do it on a morter, & tender chese ]?er-to, grynde hem y-fere ; J^an take flowre an •whyte of Eyroun & bete to-gedere, J^en take Sugre an ponder of Gyngere, & do al to-gederys, & loke J^at J^in Eyroun ben bote, & ley J^er-on of j^in paste, & ]7an make j>in "waffrys, & serue yn.

\xxv. Hagws of a schepe. — Take ]>e Roppis'^ with j^e taloMr,^ & parboyle hem ; ]?an hakke hem smal ; grynd pepir, & Safroun, & brede, & plkys of Eyroun, & Raw kreme or swete Mylke : do al to-gederys, & do in ]>e grete wombe of j^e Schepe, J^at is, the mawe ; & jian se]?e hym an serue forth yune.

xxyj. Frawnchemyle. — IVym Eyroun w/t/i Ipe whyte, & gratid Brede, & chepis talow. Also grete as dyse ; nym Pepir, Safroun, & grynd alle to- gederys, & do in j'e wombe of J^e chepe, J^at is, ]>e mawe ; & se]7e hem wyl, & serue forth.

xxvij. Appraylere. — Take j^e fleysshe of j^e lene Porke, & sej^e it wel : & •whan it is so]7e, hew it smal ; nym J^an Safroun, Gyngere, Canel, Salt, Galyngale, old chese, myid * Brede, & bray it smal on a morter ; caste j^in ^ fleysshe in to pe spicery, & loke l^at it be wil y-ground, & temper it vppe with raw Eyroun ; ]7an take a longe Pecher, al a-bowte ouer alle pat it be ransched;^ ]7an held ' out J^in grece, & fulle J^i Pechir of J^in farsure, & take a pese of fayre Canneuas, & doble it as moche as pon may ceuyr pe mouj^e ■with-al, & bynd it fast a-bowte pe berde,^ & caste hym to sej^e with jjin grete Fleysshe, in lede oj^er in Cauderoun, for it be wyl so]7in ; take J^en yppe j^in Pecher, & broke it, an saf ]'in farsure ; & haue a fayre broche, & broche it porw, & lay it to pe fyre ; & pan haue a gode Bature of Spicerye, Safroun, Galyngale, Canel, & per-oi y-now, & flowre, & grynd smal in a morter, & temper it vp with raw Eyroun, & do ]jer-to Sugre of Alisaunder ^ y-now ; & euer as it dryit, baste it with bature, & sette forth in seruyce.

Mf. 31. 2 Guts. 3 Tallow; fat. * Crumbed. * Tbine.

^ Einsed. ' Cast. ^ Rim. ^ Alexandria.

40 COOKERY BOOK. I. HARLEIAN MS, 279. LECHE VYAUNDEZ.

.xxviij. Cokyntryce. — Take a Capoun, & skald hym, & di-aw hem clene, & smyte hem a-to in J^e waste ouerj^wart ; take a Pigge, & skald hym, & draw hym in ]>e same maner, & smyte hem also in ]>e waste ; take a nedyl & a ]>vede, & sewe fe fore partye of the 'Capoun to j^e After parti of J^e Pygge ; & ]>e fore partye of ]>e Pigge, to ]>e hynder party of j^e Capoun, & Jan stuffe hem as ]jou stuffyst a Pigge ; putte hem on a spete, & Roste hym : & whan he is y-now, dore hem with jolkys of Eyroun, & ponder Gyngere & Safroun, J^enne wyth ])e Ins of Pcreely w/tA-owte ; & Jian serue it forth for a ryal mete.

.xxix. Milke Rostys. — Take swete Mylke, an do it in a panne; take Eyroun with alle ]ie whyte, & swenge hem, & caste Jier-to ; colo?/r it with Safroun, & boyle it so ]7at it wexe J^ikke ; j^an draw it J^orw a straynoure, & nym that leuyth,* & presse it : & whan it is cold, larde it, & schere on schevres,^ & roste it on* a Gredelle, & serue f[orth].

.XXX. Alows de Beef or de Moto«<ii. — Take fayre Bef of ]>e quyschons,^ & motoun of j^e bottes, & kytte in )^e maner of Stekys ; J^an take raw Percely, & Oynonys smal y-scredde, & plkys of Eyroun soj^e hard, & Marow or swette, & hew alle ]>es to-geder smal ; j^an caste ]7er-on poudere of Gyngere & Saffroun, & tolle hem to-gederys with j>in hond, & lay hem on |^e Stekys al a-brode, & caste Salt l^er-to ; fen rolle to-gederys, & putte hem on a round spete, & roste hem til ]>ej ben y-now ; jmn lay hem in a dysshe, & pore J^er-on Vynegre & a lityl verious, & ponder Pepir ])er-on y-now, & Gyngere, & Canelle, & a fewe plkys of hard Eyroun y-krerayd 'per-on ; & serue forth.

.xxxj. To make Stekys of vensou) or bef. — TakeVenyson or Bef, & leche & gredyl it vp broun ; J^en take Yynegre & a litel verious, & a lytil "Wyne, & putte pouder perpir jier-on y-now, and ponder Gyngere ; & atte j>e dressoure straw on pouder Canelle y-now, l^at ]>e stekys be al y-helid j^er-wyth, & but a litel Sawce ; & ]>an serue it forth.

•xxxij. A Siryppe "pur vn pestelle. — Take gode Wyne, & a-lye yt ^with raw jolkys of Eyroun ; J^an late hem boyle to-gederys a whyle ; ]7en put pouder Pepir, & jirow it }7er-on ; loke ]>at it be bytyng of Pepir. Take Clowys, macys, Safroun, & caste ]>er-to ; & atte jie dressoure j^orw on jjin Sirip on ])i pestelle, & kreme hard plkys of Eyroun ]>er-to, & serue forht.

.xxxiij. Pygge y-farsyd. — Take raw Eyroun, & draw hem ))orw a strayn- oure ; J;an grate fayre brede ; take Safroun & Salt, & pouder of Pepir, & Swet of a schepe, & melle alle to-gederys in a fayre bolle ; fen broche J^in

1 If. 31 bk. 2 Take what remains. ^ Shivers; thin strips.

* MS. ($• on. s Cushions. « If. 32.

COOKERY BOOK. I. HARLEIAN MS. 279. LECHE VYAUNDEZ. 41

Pygge ; ]?eii farce hym, & sewe ]>e hole, & lat hym roste ; & j^an Si?rue forth.

.xxxiiij. Poddyng of Capou« necke. — Take Percely, gysour, & ]>e leuer of ])e herte, & perboyle in fayre water ; j^au choppe hem smal, & put raw plkys of Eyroun .ij. or .iij. ]ier-to, & choppe iov--with. Take Maces & Clowes, & put ];er-to, & Safroun, & a lytil pouder Pepir, & Salt; & fille hym vppc & sew hym, & lay him a-long on J^e capon Eakke, & prycke hym J>cr-on, and roste hym, & serue f[orth].

.XXXV. Capoun or gos farced. — Take Percely, & Swynys grece, or Sewet of a schepe, & parboyle hem to-gederys til J^ey ben tendyr; J^an take harde plkys of Eyroun, & choppe for-w/tA ; caste ])er-to Pouder Pepir, Gyngere, Canel, Safroun, & Salt, & grapis in tyme of jere, & clowys y-nowe ; & for defawte of grapis, Oynons, fyrst wil y-boylid, & afterward alle to-choppyd, & so stufFe hym & roste hym, & serue hym forth. And jif ]70 lust, take a litil Porke y-sode, & al to-choppe hit smal a-mong )7«t o|ier ; for it wol be J^e better, & namely ^ for ]>e Capoun.

.xxxvj. Pokerounce. — Take Hony, & caste it in a potte tyl it wexe chargeaunt y-now ; take & skeme it clene. Take Gyngere, Canel, & Galyn- gale, & caste ]>er-to ; take whyte Brede, & kytte to trenchours,^ & toste ham ; take j^in paste whyle it is hot, & sprede it vppe-^on j^in trenchourys with a spone, & plante it with Pynes, & serue f[orth].

.xxxvij. Sauoge. — Take Pigis fete clene y-pekyd; J^an tak Freysshe brojje of Beff, & draw mylke of Almaundys, & J^e Piggys J^er-in ; j^en mence Sawge ; |ian grynd hym smal, & draw owt j^e lus ]>oyw a straynoure ; J^an take clowys y-now, & do j^er-in pouder Gyngere, & Canelle, Galyngale, Vynegre, & Sugre y-now ; Salt it |ian, & Jeanne serue forth.

.xxxviij. A Kyde a-Forsyde. — Take a pigge, & make hym clene, and Skynne hym, & Pylle it fill of suche mete as J^ou dost a capoun ; ]7an take ])e fleysshe, & vntrusse hym on a spete, in ]>e maner of a kede, & roste hym ; & endore hym with jolkys of Eyroun as an kede, & Jian serue forth.

.xxxix. Eyroun in lentyn. — Take Eyroun, & blow owt ]7at ys with-ynne atto o]7er ende ; ]7an waysshe ]>e schulle clene in warme "Water ; J^an take gode mylke of Almaundys, & sette it on ]>e fyre ; J7an take a fayre canvas, & pore jie mylke per-on, & lat renne owt ]>e water; ]>en take it owt on ];e clo]7e, & gader it to-gedere with a platere ; ]>en putte sugre y-now jier-to ; ]7an take ]7e halvyndele, & colour it with Safroun, a lytil, & do J^er-to pouder Canelle ; 1 MS. a tiainely, ^ two trenchers, big slices. ^ If. 32 bk.

42 COOKERY BOOK. I. HARLEIAN MS. 279. LECHE VYAUNDEZ.

J^an take & do of ]>e whyte in the ne]>er ende of ]>e schulle, & in fe myddel ]>e pYk, & fylle it vppe 'with j>e whyte ; but nojt to f ulle, for goyng ouer ; Jian sette it in j>e fyre & roste it, & seme f[ortli].

.xl. Puddyng^ of p»/-paysse. — Take ])e Blode of hym, & ]>e grece of liym self, & Ote-mele, & Salt, & Pepir, & Gyngere, & melle j^ese to-gederys "wel, & J^an putte ]>is in j>c Gutte of ]>e purpays, & J^an lat it sej^e csyli, & not hard, a good whylys ; & j^an take hyni vppe, & broyle hym a lytil, & j^an sertie f[orth].

.xli. RaynoUej. — IS'yrn sode Porke & chese, & sej^e y-fere, & caste J^er-to gode ponder Pepir, Canelle, Gyngere, Clowes, Mac[e]^, ^an close J^in comade in dow, & frye it in freysshe grece ryjt wel ; an Jeanne serue it forth.

.xlij. Froyse in lentynne. — Take "Fygis & Eoysonys, & grynde hem in a mortere, & draw vppe •with kreme of Almaundys ; j^an take Rys Jjorw a clo]?e ; J^an take ]>e Luce, an jie Perche, & ]>e Schrympe, & sejie hem, & do a- way ]>e bonys, & Jie hedys, & grynde hem in an Mortere, & draw hym vppe w/tA ]>e creme of ]>e Almaundys ; |7en take Rys, & do hem on a potte ouer ])e fyre, "Whan J'ey ben clene, with a lytil Watere, late hem sej^e til ]>ej ben drye, & j^at ]>ej schorge ; fan take & hew on a horde, & do j^er-to ; J^en take Sugre, & Safrouw a goode quantyte, & gode pouder, & caste Jj^r-to, & boyle it y-fere, & frye it in oyle, & make j7er-of a Froyse, & serue f[orth].

.xliij. Payn pur-dew. — Take fayre jolkys of Eyrouw, & trye hem fro j^e whyte, & draw hem J^orw a straynoure, & take Salt and caste j^er-to ; J^an take fayre brede, & kytte it as troundej rounde ; ]jan take fayre Boter )7at is claryfiyd, or ellys fayre Freysshe grece, & putte it on a potte, & make it bote ; j^an take & wete wyl ]?in troundej in j^e jolkys, & putte hem in ]>e panne, an so frye hem vppe ; but ware of cleuyng to the panne ; & whan it is fryid, ley hem on a dysshe, & ley Sugre y-nowe )7er-on, & Jeanne serue it forht.

•xliiij. Meselade.2 — Take Eyroun, ])e plkys an ])e whyte to-gedere, & draw hem J^orw a straynoure ; & ]>aii take a litil Botere, & caste in a fayre frying panne ; & whan Jje boter is hot, take ]}e drawyn Eyroun, & caste ]7er-to ; J'an take a Sawcere, an gadre ]>e Ep-oun to-gedere in ]>e panne, as it were ])e brede of a pewter dysshe; & jjan take fayre pecej of Brede, ]>e mountance of a mosselle of Brede, vppe-on ]>e Eyroun, & turne J^an [thy]^ brede downward in ]je panne ; Jeanne *take it of j^e panne, & caste fayre whyte 1 If. 33. 2 See MaUsadt in Douce MS. ^ Added from A. * If. 33 bk.

COOKERY BOOK. I. HAKLEIAN MS. 279. LECHE VYAUNDEZ. 43

Sugre j^er-to, & serue forth ; an to eueiy good meslade take a powsand Eyroiin or mo.

•xlv. Brawune fryej. — Take Brawune, & kytte it Jiiune ; J^an take J^e jolkys of Ep'oun, & sum of "pe whyte ]>eT-with ; J'arL take mengyd Flowre, an draw ]>e Eyroun ]7orw a straynoure ; yen take a gode quantyte of Sugre, Saferoun, & Salt, & caste ^/er-to, & take a fayre panne with Freyssche gres, & set ouer j^e fyre ; & wlian ]>e grece is bote, take J7e Brawn, an putte in bature, & turne it wyl J^cr-yn, an J^an putte it on ]>e panne with ]>e grece, & late frye to-gederys a lytil wliyle ; j^an take it vppe in-to a fap"e dyssche, & caste Sugre J>er-on, & ]7an serue forth.

.xlvj. Longe Fretoure. — Take Milke, an make fayre croddes ])er-oi, in ]>e maner of a chesc al tendyr ; J^an take owt ]>c whey as clene as ]>ou. may, & putte it on a bolle ; l^an take jolkys of Eyroun & Ale, & nienge floure, & cast j7er-to, a gode quantyte, & draw it Jjorw a straynoure in-to a fayre vesselle ; ]7an take a panne with fayre grece, & hete it on ]>e fyre, but lat it nowt boyle, & Jian ley J'in creme a brode; J^an take a knyff, & kytte a quantyte j^er-of fro J^e horde in-to ]>e panne, & efte a-noj^er, & let it frye ; & whan it is brownne, take it vppe in-to a fayre dyssche, and caste Sugre y-now ]7er-on, & serue forth.

.xlvij. Rapeye. — Take dow, & make ]7er-of a ymne kake ; Jeanne take Fygys & raysonys smal y-groimde, & temper hem with Almaunde Milke ; take pouder of Pcpir, & of Galyngale, Clowes, & raenge to-gederys, & ley on Jjin kake a-long as bene koddys, & ouer-caste J^in kake to-gederys, & dewte on j^e eggys, an frye in Oyle, & serue forth.

.xlviij. Ryschewys in lente. — Take Fygys & sethe hem uppe in Ale; ]7an take whan ]7cy ben tendyr, & bray hem smal on a Mortere; 'j^an take Almaundys, & sehrede hem fer-to smal ; take Perys, & schrede hem ]>er-to ; take datys, & schrede hem J^er-to ; & nym Milwel or lenge, jjat is wel y-wateryd, & tese Jier-to ; j^an make Jiin farsure, & rolle a-long in J^in hond, & ley hem in flowre ; J^an make J^in bature with ale & Floure, & frye hem vppe brown in Oyle ; ryjt so, make round-lyke Fretourys in ]>q maner be-for-sayd, & frye hem vppe, & J^at ben y-clepid Eagons, & ]7anne serue hem forth.

.xlix. Hanoney. — Take an draw J-e Whyte & ])e ^olkys of ]>e Eyroun ]7orw a straynoure ; J-an take OjTionys, & schrede hem smal ; Jian take fayre Boter or grece, & vnnej^e kyuer J^e panne |7er-w/t/i, an frye fe Oynonys, & J^an caste j^e Eyroun in J^e panne, & breke j^e Eyrouns & ]>e Oynonys to-gederys;

1 leaf 34

44 COOKERY BOOK. I. HARLEIAN MS. 279. LECHE VYAUNDEZ.

an ]7an lat hem frye to-geclerys a litel -svhyle ; J^an take hem vp, an serue forth alle to-broke to-gederys on a fayre dyssche.

.1. Hagas de Almaynne. — Take Fayre Ep^oun, ]>e jolke & j^e Whyte, & draw hem J^orw a strayuo;<r ; j^an take Fayre Percely, & parboyle it in a potte ■with boyling broj^e ; j^an take ]>e plkys of Eyroun hard y-sothe, & hew ]>e plkys & ]>e Percely smal to-gederys ; j^an take Sugre, pouder Gyngere, Salt, & caste J^er-to ; j^en take merow, & putte it on a straynourys ende, & lat hange in-to a boyling potte ; & parboyle it, & take it vppe, & let it kele, & Jian kytte it in smal pecys ; ]>an take j>e drawyn Eyroun, & put hem in a panne al a-brode, & vnnej7e ony grece in ]>e panne, & cowche ye jolkys & ]>e Percely J^er-on in fe panne, & J^an cowche of ])e Marow pecys jjer-on, & j/an fold vppe eche kake by-nej^e eche corner in .iiij. square, as platte, and turne it on J^e panne onej ; let lye a litel whyle ; J'an take it yp & serue f[orth].

Mj. Cryspej. — Take "Whyte of Eyi-oun, Mylke, & Floure, & a lytel Berme, & bete it to-gederys, & draw it jjorw a straynoure, so ]iat it be renneng, & not to styf, & caste Sugre ]7er-to, & Salt ; Jeanne take a chafer ful of freysshe grece boyling, & put ];in bond in ]>e Bature, & lat )?in bature renne dowun by j^in fyngerys in-to j>e chafere ; & whan it is ronne to-gedere on jie chafere, »& is y-now, take & nym a skymer, & take it vp, & lat al ]>e grece renne owt, & put it on a fayre dyssghe, & cast ]7er-on Sugre y-now, & serue forth.

.lij. Ryschewys of Marow. — Take fayre Flowre & raw jolkys of Eyroun, & Sugre, & Salt, & pouder of Gyngere, & Safroun, & make fayre cakes ; & I'an take marow, Sugre, & pouder of Gyngere, & ley it on J^in cake, & fold hem to-gederys, & kytte hem in ]>e maner of Eysschewes, & frye hem in freyssche grece, & Jeanne serue forth.

.Iiij. Lesynges de chare. — Take fajrre Buttys of Porke; hewe hem, & grynd hem, & caste j^er-to Eaw jolkys of Eyroun, & Jien putte it in-to a fayre Vesselle; & take Eoysonys of corauws, & dates myncyd, & pouder of Gyngere, Pepir, & Safroun, & Sugre, an melle all J^es to-gederys; & make fayre past of Sugre & Safroun, & Salt ; temper j^er-in, & make •ij. fayre flat cakys fier-of, & lay ]>e stuf j^er-on al a-brode on j^e cake al flat ; & J'an take |iat oj^er cake, & lay hym al a-brode j^er-on ; & Jian kytte [the] cakys jjorw with an knyf in maner of lesyngys ; & J'an make fayre bature of Raw plkys of Eyroun, Sugre, & Salt, & close ]>e sydys of j^e lesyngj ]>er-with, & j^an frye hem in fayre grece, & serue forth.

.liiij. Fretoiire. — Take whete floure. Ale jest, Safroun, & Salt, & bete

1 leaf 34 bk.

COOKERY BOOK. I. HARLEIAN MS. 279. LECHE VYAUNDEZ. 45

alle to-gederys as J^ikke as ])on schuldyst make o])er bature in fleyssche tyme ; & ]>an take fayre Applys, & kut hem in manner of Pretouiys, & wete hem in ]>e bature vp on downne, & frye hem in fayre Oyle, & caste hem in a dyssche ; & caste Sugr^ jjer-on, & serue forth.

.Iv. Chawettys Fryidde. — Take & make fayre past of flowre & -water, Sugre, & Safroun, & Salt ; & J^an make fayre round cofyns Jier-of ; & J^en fylle j'in cofyns ^y^th ]>m stuf, & keuere J^in cofyns w/tA j^e same past, & frye hem in gode Oyle, & serue f[orth].

.Ivj. Tansye. — Take fayre Tansye, & grynd in a morter ; Jeanne take Eyroun, j^e jolkys & ]>e whyte, & stray [ne] hem J^orw a straynoure ; & strayne also ]>e lus of ]>e Tansye, & melle to-gederes ; & take fayre Freysche grece, & put J^er-on ouer j>e fyre, tylle it melte ; j^an caste ])e stuf J^er-on, & gadere to-gedere vcith a Sawcer or a dysshe, as Jjou wolt it, lasse oj^er more, & turne it in ]'e pawne ; & j^an serue it forth.

.Ivij. Froyse out of Lentyn. — Take Eyroun & draw J^e pikes & J^e whyte Jiorw a straynoure ; J^an take fayre Bef or vele, & sethe it tyl it be y-now ; ])an hew cold o])er bote, & melle togederys fe eggys, J^e Bef, or vele, & caste ]7er-to Safroun, & Salt, & ponder of Pepir, & melle it to-gederys ; Jjan take a fayre Frying-panne, & sette it ouer l^e fyre, & caste J;er-on fayre freysshe grece, & make it hot, & caste ]>e stuf ]>eT-on, & store it wel in Jie panne tyl it come to-gedeiys wel ; cast on fe panne a dysshe & presse it to-gederys, & turne it onys, & )>anne serue it forth.

.Iviij. Ryschewys close & Fryez. — Take Fygys, & grynd hem smal in a mortere w/tA a lytil Oyle, & grynd w«tA hym clowys & Maces ; & ]?an take it vppe in-to a vesselle, & cast )?er-to Pynez, Saundrys, & Roysonys of Coraunce, & mencyd Datys, Ponder Pepir, Canel, Salt, Safroun ; -];an take fyne past of flowre an water, Sugre, Safroun, & Salt, & make fap'e cakys ]>er-oi; J^an rolle J^in stuf in l^in bond, & couche it in J-e cakys, & kyt it, & folde hym as Ruschewys, & frye hem vppe in Oyle ; and serue forth bote.

.lix. 'Nese Bekys. — Take Fygys & grynd hem wel ; j>an take F[re]yssche * Samoun & goode Freysscbe Elys wyl y-sothe, & pyke owt Jie bonys, & grynd ]>e Fyssche vfith ]>e Fygis, & do j^er-to powder Gyngere, Canelle ; & take fayre past [of]^ Flowre, & make fayre cakys ryth J^inne, & take of ]>e fars, & lay on ]>e cake, & close 'with a-no)7er ; ]>en take a Sawcere, & skoure ]>e sydis, & close ]>e cake, & Frye hem wyl in Oyle ; & jif ]>ou wolt bane hym 1 leaf 35. - leaf 35 bk. 3 p jis. N or M. ^ MS. Fi/ssehe ; A. fresshe. ^ o/ added from A.

46 COOKERY BOOK. I. HARLEIAN MS. 279. LECHE VYAUNDEZ.

partye, coloiire hym -with Safroun, Percely, & Sawnderys ; & serue forth, for a gode fryid mete.

•Ix. Mylej in Rapeye. — Take Fygys & wasclie hem clene, and boyle hem in "wyne, & grynd hem smal, & draw hem vppe 'with ])e Wyne J^at J^ey were sothyn in ; Jian take flowre of Rys, & Wyne, & draw Jiorw a straynoure, & do ]7er-to ponder Gjnger, Canelle, Macej, Quybibej, & J^en take Freyssche Samoun, o]7e[r] Pike or gode Freyssche Codlyng ; sej^e it wyl, & pike owt ]>e bonys; j'an take perys y-coryd, & grynde hem ryjth smal & wyl -with ]>e Fyssche ; Jian take hard plkys of Eyroun soj^in, & grynd it wyth-al, & do it in-to yin veselle, & take wrtA Sugre & ponder Gynger, & meng it w«tA ]>e farcere ^ wyl, & presse hem to-gederys ; J^an make a gode bature ^ of Almaunde mylke & Floure, & do j^er-in, & frye hem wyl in Oyle, & ley hem yn a dyssche, & pore on fe Sew, & serue forth.

.Ixj. Cruste Rolle. — Take fayre smal Flowre of whete ; nym Eyroun & breke J>er-to, & coloure J^e past with Safroun ; rolle it on a horde also Jiinne as prtrchement, rounde a-bowte as ^an oblye ; * frye hem, & serue forth ; and ]?us may do in lente, but do away ])q Eyroun, & nym mylke of Almaundys, & frye hem in Oyle, & j^en serue forth.

.Ixij. Chawettys a-forsed. — Take Merybonys & Porke; hew it an Eaw plkys of Eyroun, & melle to-gederys -with ponder Canelle, Pepir, Gyngere, & Safroun, & Sugre y-now ; kyuere hem, frye hem vp in Grece, & seme forth. .Ixiij. Fretoure owt of lente. — Take Flowre, Milke, & Eyroun, & grynd Pepir & Safroun, & make J^er-of a bature; pare Applys, & ster hem, & frye hem vppe.

.Ixiiij. Towres. — Take & make a gode ]?ikke bature of jolkys of Eyroun, & marow y-now \ier-on, ponder pepir, Macej, clowes, Safroun, Sugre, & Salt; & jif jpou wolt, a litel soj^e Porke or vele y-choppid; j^er-to take jten ]>e whyte of Eyroun, & strayne hem in-to a boUe ; J^an putte a lytil SafFroiin & Salt to J7e whyte, & sette a panne with grece ouer fe fyre, & he-war J^at l^in grece be nowt to bote; Jian putte a litel of ]>e "Whyte comade in ]>e panne, & late flete al a-brode as ]70u makyst a pancake ; j'en, whan it is sumwhat styf, ley j^in comade of |iin Eyroun, J7at is to saying, of j^e plkys, in ]>e myddel, & caste by ]>e cake round a-bowte, & close hym foure-square, & fry hem vp, & seme hem forth for Sopeiys in Somere.*^

' Farcure ; stuffing. ^ MS. a gode a bature gode. ' leaf 36.

* Oble, sacramental wafer. ^ four pages and a quarter blank here in the MS.

COOKERY BOOK. I. HARLEIAN MS. 279. DYUERSE BAKE METIS. 47

^HERE BEGYNNYTH DYUERSE BAKE METIS.

.1. Tartes de chare. — Take Freyssche Porke, & hew it, & grynd it on a mortere ; & take it vppe in-to a fayre vesselle ; & take J^e whyte an Jie jolkys of Eyroun, & strayne into a Yesselle forw a straynoure, & tempere ]7in Porke jier-with; ]7an take Pynez, Roysonys of Coraunce, & frye hem in freysshe grece, & caste ]>er-to ponder Pepir, & Gyngere, Canelle, Sugre, Safroun, & Salt, & caste ])er-to, & do it on a cofynne, & plante j^in cofynne a-boue with Pynej, & kyt Datys, & gret Roysonys, & smal byrdys, or ellys hard jolkys of Eyronn ; & jif ]>ou take byrdys, frye hem on a lytel grece or J70W puttc hem on yin cofynne, & endoro yvith jolkys of Eyroun, & Safroun, & lat bake til it be y-now, & serue forth.

.ij . A-noj^er manere. — Take Eygys, Roysonys, & Porke, & a lytel brede y-ground y-fere ; take hym vppe, & put Pepir y-now j^er-to, & Macej, Clowys, & make |?in cofyn, & putte J^in comade J^er-on.

.iij. A-no]7er manere. — Tak fayre porke y-broylid, & grynd it smal w/'tA jolkys of Eyroun ; ]>an take Pepir, Gyngere, & grynd it smal, & melle it Wit/i-al, & a lytel hony, & floryssche ])in cofyns w/tA-ynne & w/t/t-owte, & hele hem with ]>m ledys,^ & late hem bake, & serue forth.

.iiij . Daryoles. — Take wyne & Fr[e]ssche bro]?e, Clowes, Maces, & Marow, & ponder of Gyngere, & Safroun, & let al boyle to-gederys, & put ]>er-to creme, (& jif it be clowtys, draw it J^orwe a straynoure,) & jolkys of Eyroun, & melle hem to-gederys, & pore j^e licoure J^at J^e Marow was sojjyn yn ]>er-to; ]?an make fayre cofyns of fayre past, & put j^e Marow ]>er-jn, & mynce datys, & strawberys in tyme of jere, & put ]>e cofyns ^in ]7e ovyn, & late hem harde a lytel ; ]7an take hem owt, & put ]>e licoure };er-to, & late hem bake, & senie f[orth].

.V. A-nother manere.— Take Pike, Almaunde Milke, & boyle yt j^ikkc, & let it kele ; |?an take Eyroun & chese, & grynd y-fere, & do ]'er-to ; take ponder Sugre & caste ]7er-to, & put in j^iu cofyns, & nojt y-helyd, & bake, & serue fj_orth].

.vj. Tartes of Fyssche. — Take Eygys, & Roysoynys, & pike an sethe in "Wyne ; )7an take Costardys, Perys, & pare hem clene, & pike out ]>e core, & putte hem in a morter ^x^th ]>e frute ; j^en tak Codlyng or haddok, ojier Elys, & se]7e hem & pike owt ]>e bonys, & grynd alle y-fere, & do j^er-to a lytel wyne, & melle to-gederys : an do j^er-to Canelle, Clowys, Macej, Quybibej, 1 If. 37 bk. 2 Lids. 3 leaf 38.

48 COOKERY BOOK. I. HARLEIAN MS. 279. DYUERSE BAKE METIS.

ponder Gyngere, & of Galyngale, & pepir, & Eoysonys of coraunce, and coloure it v^ith Safroun. When ]io\i makyst ]?in cofyns, J'an take gode fat Ele, & culpe hym, & take owt j^e stonys of Datys, & farce hem ; & blaunche Almanndys, & caste J'er-to ; but fp'ste frye hem in Oyle, & couche al Jiis a-mong, & bete ]>m cofyns vrith ]>e ledys, & bake, & serue forth.

.vij. Chawettys. — Take buttys of Vele, & mynce hem smal, or Porke, & put on a potto; take Wyne, & caste ]^cr-to pouder of Gyngere, Pepir, & Safroun, & Salt, & a lytel verj^ous,^ & do hetn in a cofyn wetA jolkys of Eyroun, & kutte Datys & Eoysonys of Coraunce, Clowys, Macej, & fen ceuere ]>m cofyn, &. Lat it bake tyl it be y-now.

•Viij. Chawettys. — Take Porke y-sode, & mencyd Datys, and grynd hem smal to-gederys ; take jolkys of Ep-oun, & putte j^er-to a gode hepe, & grene chese putte J>er-to ; & whan it ys smal y-now, take Gyngere, Cauelle, & melle wyl fi commade fev-with, & put in Jjin cofyns ; jjan take jolkys of Eyroun ^hard y-sothe, an kerue hem in two, & ley a-boue, & bake hem ; & so nojt y-closyd, s^rue forth.

.ix. Malmenye Furnej. — Take gode Milke of Almaundys, & flowre of Rys, & gode Wyne crete, or ]>e brawn of a Capoune, o]7er of Fesaunte, & Sugre, & pouder Gyngere, & Galyngale, & of Canelle, & boyle y-fere ; & make it chargeaunt, & coloure it with Alkenade, ofer-with Saunderys ; & jif it be lied, a-lye it w«tA jolkys of Eyroun ; & make smal cofyns of dow, & coloure hem w?tA-owte, & bake on an ovyn, & coloure w^'t/«-ynne & wyth-oute; Jjen haue Hony y-boylid hote, & take a dyssche, & wete |iin dyssche in fe hony, & w?'t// fe wete dyssche ley j^e malmenye & ]>e cofyns ; & whan ]>ej ben bake, & ]70u dressest yn, caste a-boue blaunche pouder, Quybibej, macej, Gelofrej ; & Jeanne serue it forth.

.X. Rapeye. — Take Dow, & make J^er-of a brode J^in cake ; Jien take Fygys & Eoysonys smal y-grounde, & fyrst y-sode. An a pece of Milwelle or lenge y-braid wtth-al; & take pouder of Pepir, Galyngale, Clowej, & mence to- gedere, & ley Jiin comede on fe cake in ]>e manor of a benecodde, y-rollyd with jjin bond ; Jian ouer-caste thy cake oMer ]>i comade, as it wol by-clippe hit ; & with a sawcere brerde go round as J^e comade lyith, & kutte hem, & so he is kut & close with-al, & bake or frye it, & Jianne serue it forth.

•xj . Tartes of Frute in lente. — Take Fygys & sethe hem wyl tyl fej ben neyssche ; J^an bray hem in a morter, & a pece of Milwel ]>er-with ; take ham vppe & caste roysonys of coraunce fer-to ; fan take Almaundys & Dates ^ 1 verjuice. - If. 38 bk. ^ ' & Dates ' interlined by a later band.

COOKERY BOOK. I. HARLEIAN MS. 279. VYAUNDE FURNEZ. 49

y-schred ]>er-to; ]>ini take pouder of Pepir & meng with-al; ])en putte it on j^in cofynne, & Safroun J^in cofynn a-boue, & opyn hem a-bowte J^e myddel ; & ouer-cast j^e openyng vppon j>e lede/ & bake hym a lytel, & serue f[ortb].

Ixij. Vn Vyaunde Furnej san? nonm de chare. — Take stronge Dow, & make a cake sumdele J'icke, & make it tow ; ]?an take lardej of Venysoun, or a here, or of a Bere, & kerue hem j^inne as Fylettes of Porke, & lay ])m lardys square as a chekyr, & ley J^er-yppe a tyne y-makyd of Eyroun vppe- on ]>e tyne ; ley J^in farsure, y-makyd of Hennys, & of Porke, of Eyroun, & myid brede, & Salt, & chese, yf jjou it hast; & ]>at it be makkyd at .iiij. tymes. Eyrst make Jjus fin whyte farsure : grynd in a mortere, Gyngere, Canelle, Galyngale ; take then almaundys & floure of Rys, and a party of Fleysshe, & caste ther-to in a mortere, & grynd ryjth smal, & temper it w/tA Eyroun. J^us make }in ^elow Farsure : nym Safroun, Gyngere, Canel, Galyngale, Brede, & a partye of J7in Fleyssche, & grynd it smal in J>e mortere, & temper it vppe with Eyroun. The ]>rjd maner schal ben blake : nym Gyngere, Canelle, Galyngale, Brede, Eyroun, & Old chese ; nym Jian Percely, & grynd it smal in a mortere, & wryng it & do it vppe ; & do it to j^in Fleyssche, & ]>eT-with coloure j^in fayre partye of Fleyssche, & ley a party of Jiin Fleyssche on .iiij. quarterys, but ]>&t ]>e brede be as ]>ivL cake • take ]>en & ley ]jer-vppe-on J'in Fleyssche, & lay J^er-yppe-on a grece ; a-boue ]>m grece ley ]>i cyrey ; nym ]7in J^ridde cours of J^in Flessche, & lay as brode as jjin cake, & j>an grece, & ]7er a-bouyn, a cyvey. ^ley Jie iiij. course of j^in Fleyssche on .iiij. quarterys as brode as ]>m cake, & )7an grece, & J'an a-boue, a cyuey. The .v. cours of j^in Fleyssche, ley as brode as J^ine cake, & J^en grece, & jian aboue, a cyuey. I^ym J»e .vj. cours, & lay as brode as J^in cake, & J'an grece, & J^an a cyuey. Nym Je .viij. cours of ]>e Fleysshe, & lay as brode as j^in cake on .iiij. quarterys, & grece, & J^an a cyvey ; & a lytel bake hem, & serue forth.

Ixiij. Vn Vyaunde furnez san^ no?« de chare. — Take flowre, Almaunde milke, & Safroune, & make J^er-of .iiij. tynez, & fiye j^i tynez in Oyle ; nym \>en Almaundys, & draw J^er-of mylke ryjt ]?ikke ; nym macej, Quybibej, & floure of Rys, Canelle, Galyngale; take j^enne haddok, Creuej, Perchys, Tenchej, & se]>e; whan ]>ej ben sothyn, take Jiin fyssche from ])e bonys> & bray it ryjt smal -with I'in Spicerye to-gederys, & make jjer-of ]?in farsure. Whan it is y-makyd, departe it in .iiij. partyis, ]?at o partye

' lid. ■ leaf 39. 3 leaf 39 back.

4

50 COOKERY BOOK. I. HARLEIAN MS. 279. VYAUNDE EURNEZ.

■vrhyte, J^at oj^er jelow, ]>e Jirydde grene, J^e ferj^e blak coloure -with Tygys, Eoysonys, an Datys ; take J^e firste cours of ]>o Tyssche, of al jie .iiij. cours, & ley on ]>m cyvey a-bouyn J^in Fyssclie, in .iiij. quarterys, as a cliekyr, as brode as jjin cake, & caste a-bouyn Sugre of Alysaundre, & J>er-vppe-on Jjine tyne. Nym an-o]7er cours, & ley on J^i .iiij. quarterys as brode as J^in tyne, & j7er-vppe-[on] J^in Sugre. Nym ])e Jirydde cours of J^in Fysscbe, & ley on .iiij. quarterys, & caste a-boue Sugre, & a tyne. Nym [J'e] .iiij. cours a-cordant to Jiin oj^er, a-]7enched^ to-geder, an a-boue a hole as a rose, & cetera.

.xiiij. Pety Pernollys. — Take fayre Floure, Safroun, Sugre, & Salt, & make Jier-of past ; j^an make smal cofyns ; J^en take jolkys of Eyroun, & tiye hem fro ]>e whyte ; & lat J'e jolkys be al hole, & nojt to-broke, & ley .iij. or .iiij. zolkys in a cofyn ; and j^an take marow of bonys, to or .iij. gobettys, & cowche in ]>e cofynn ; ]>an take ponder Gyngere, Sugre, Koysonys of corauwce, & caste a-boue ; & j^an kyuere J^in cofyn with jie same past, & bake hem, & frye hem in fayre grece, & serue f[orth].

.XV. Doucetej. — Take Creme a gode cupfulle, & put it on a straynoure ; fanne take jolkys of Eyroun & put J^er-to, & a lytel mylke ; \>en. strayne it ]7orw a straynoure in-to a bolle; j^en take Sugre y-now,' & put Jier-to, or ellys hony forde faute* of Sugre, ]ian coloure it -with Safroun ; J^an take°])in cofyns, & put in ]>e ovynne lere, & lat hem ben hardyd ; J^an take a dysshe y-fastenyd on ])e pelys ende ; & pore j^in comade in-to j^e dyssche, & fro ])e dyssche in-to ]>e cofyns ; & when j^ey don a-ryse wel, take hem out, & serue hem forth.

.xyj. Crustade. — Take vele, an smyte in lytel pecys in-to a potte, an wayssche yt fayre ; );an take fayre water, & lat yt boyle to-gedere with Percely, Sawge, Sauerey, & Tsope smal y-now an hew; & whan it is on boylyng, take ponder Peper, CaneH, Clowys, Maces, Safroun, & lat hem boyle to-gederys, & a gode dele of wyne ])er-with. "Whan Jie fleyssche is y-boylid, take it fro ]>e broj^e al clene, & lat ]>e bro]je kele ; & whan it is cold, take Eyrouw, ]>e whyte & J^e jolkys, & cast ]7orw a straynoure, & put hem in-to the broj^e, so many J^at 'pe hrojie be styf y-now; J^en make fayre cofyns, & cowche .iij. pecys or .iiij. of ]>e fleyssche in a cofyn; J^an take Datys, & kytte hem, & cast J^er-to ; ]7an take ponder Gyngere, & a lytel verious, & putte in-to j^e broj^e & Salt ; & J^an putte ]>e bro}7e on J^e cofyns, bake a lytel with j^e fleyssche or ]iou putte jjin lycoure Jjer-on, & lat al

^ r pinched, A. reads, " a-J^enched to-gedre aboue a hole, as arose." ^ leaf 40.

COOKERY BOOK. I. HARLEIAN MS. 279. VYAUNDE FURNEZ. 51

bake to-gederjs tyl it be y-now ; Jeanne [take] yt owt, and serue hem forth.

.xvij. Crustade lumbard. — Take gode Creme, & leuys of Percely, & Eyroun, ]>g jolkys & ]>g Tvhyte, & breke hem J^er-to, & strayne ]7orwe a straynoure, tyl it be so styf j^at it wol here hym-self; ]7an take fayre Marwe, & Datys y-cutte in .ij. or .iij. & Prune j; & putte J^e Datys an^ Jje Prunej & Marwe ou a fayre cofynne, y-mad of fayre past, & put J^e cofyn on J^e ovyn tyl it be a lytel hard ; Jeanne draw hem out of j^e ouyn ; take ];e lycour & putte J^er-on, & fylle it vppe, & caste Sugre y-now on, & Salt ' j>aii lat bake to-gederys tyl it be y-now ; & jif it be in lente, lef Jje Eyrou?^ & fe Marwe out, - & Jeanne serue it forth.

.xviij. Flathons. — Take Milke an plkys of Eyrou??, & draw it ]>otw a straynoure w?'t/i whyte Sugre, oj^er blake Sugre, & mylt fayre hotter, & putte j'er-to, & Salt ; & make fayre cofyns, & sette hem on ]>e ouen tyl ]>ey ben hard; j^an take a pele with a dyssche on j^e ende, & fylle ]>e dyssche -with )7in comade, & pore in-to j?e cofyns, & lat bake a lytel whyle ; l^an take hem out in-to a fayre dyssch, & cast whyte sugre j^er-on, & serue forth.

.xix. Venyson y-bake. — Take hoghes of Venyson), & parboyle hem in fayre "Water an Salt ; & whan ])e Fleyssche is fayre y-boylid, make fayre past, & cast J'in Venyson Jier-on ; & caste a-boue an be-ne|'e, ponder Pepir, Gyngere, & Salt, & |?an sette it oiD j^e ouyn, & lat bake, & sei-ue forth.

.XX. Pety Pernauntes. — Take fayre Plowre, Sugre, Safroun, an Salt, & make J^er-offe fayre past & fayre cofynges ; j^an take fayre y-tryid jolkys Raw, & Sugre, an pouder Gyngere, & Raysounys of Coraunce, & myncyd Datys, but not to smal ; ]>an caste al Jpis on a fayre bolle, & melle al to- gederys, & put in f>in cofyn, & lat bake ojjer Frye in Freyssche grece.

.xxj. Q,uyncis or Wardowns in past. — Take & make fayre Rounde cofyns of fayre past ; J^an take fayre Raw Quynces, & pare hem with a knyf, & take fayre out ]>e core ]>er-oi ; J;an take Sugre y-now, & a lytel pouder Gyngere, & stoppe ]>e hole fulle; & cowche .ij. or .iij. wardonys or quyncej in a cofyn, & keuere hem, & lat hem bake ; & for defaut of Sugre, take hony ; but j^en putte pouder Pepir J?er-on, & Gyngere, in J^e manor be-for sayd.

.xxij. Lamprojms y-bake. — Take lamprounys & skald hem with [blank in MS.^, & make fayre paste, & couche .ij. or iij lamprounys with pouder of Gyngere, Salt, Pepir, & lat hem bake; & leche ^Samoun in fayre brode pecys, & bake hem in ])e maner be-forsayd, & Jeanne serue forth. 1 MS. in. 2 leaf 40, back. 3 jeaf 41.

52 COOKERY BOOK. I. HARLEIAN MS. 279. VYAUNDE FURNEZ.

.xxiij. Lamprays bake. — Take & make fayre round cofyns of fyne past, & take Freyssche lampreys, & late hem blode .iij. fyngerys witA-in ]>e tayle, & lat hem blede in a vesselle, & late hym deye in ]>e same vesselle in J;e same blode ; jian take broun Brede, & kyt it, & stepe it in j^e Yenegre, & draw Jporw a straynoure ; J^an take j^e same blode, & ponder of Canel, & cast J?er-to tyl it be brouw ; J^an caste J^er-to ponder Pepii', Salt, & Wyne a lytelle, fat it be nojt to strong of venegre. An skald ]7e Lampray, & pare hem clene, & conche hym ronnd on J^e cofyn, tyl he be helyd;' j^an kyuere hym fayre ^y^th a lede, sane a lytel hole in ]?e myddelle, & at^ ]7at hool, blow in ]>e cofynne with ym mowj^e a gode blast of Wynde. And sodenly stoppe j^e hole, ]7at )>e wynd a-byde w/t/«-ynne, to reyse vppe J^e cofynne, J^at he falle nowt a-dowune ; & whan he is a lytel y-hardid in ]7e ouen, pryke ])e cofyn with a pynne y-stekyd on a roddys ende, for brekyng of J'e cofynne, & J'an lat bake, & serue forth colde. And when ]>e lamprey is take owt of ]>e cofynne & etyn, take ]>e Syrippe in jie cofynne, & put on a chargere, & caste Wyne j^er-to, an ponder Gyngere, & lat boyle in ])e fyre. Than take fayre Paynemayn y-wette in Wyne, & ley J^e soppis in J'e cofynne of J'e lamprey, & ley Je Syrippe a-boue, & ete it so hot ; for it is gode lordys mete.

.xxiiij. Tarti?s de chare. — Take Freyssche Porke, & hew it ; & grynd it in a mortere, & take it vppe in-to a fayre vesselle ; & take Je whyte of Eyrouw & J'e jolke, y-tryid J'orw a straynoure ; & temper Jiin porke ])eT-with ; & J^an take Pynej, & Raysonys of Coraunce, & frye hem in Freyssche grece, & caste ]>er-to ^pouder Pepir & Gyngere, Canel, Sugre, Safroun, Salt, & caste Jii?r-to; & do it on a cofynne, & plante J^e cofynne a-boue with Prunej, & with Datys, & gret Eoysonys of Coraunce, & smal Byrdys, or ellys harde ^olkys of Eyroun; & yf J^ow tage* Byrdys, fiye hem in grece or Jiou putte hem in J^e cofyn) ; & Jian keuere Jiin cofynne ; & J'an endore it with jolkys of Eyroun, & with Safroune, & late yt bake tyll it be y-now; & J^an serue forth.

.XXV. Rastons. — Take fayre Flowre, & J^e whyte of Eyroun, & ]>e jolke, a lytel; Jjan take "Warme Berme, & putte al J^es to-gederys, & bete hem to- gederys with J'in bond tyl it be schort & J7ikke y-now, & caste Sugre y-now J'^r-to, & J^enne lat reste a whyle ; fan kaste in a fayre place in j^e oven, & late bake y-now ; & Jjen with a knyf cutte yt round a-boue in maner of a crowne, & kepe J^e cruste J^at J^ou kyttyst ; & J^an pyke al J'e cromys with- ynne to-gederys, an pike hem smal with j^in knyf, & sane J^e sydys & al J^e

1 covered. ^ jj^rl. ellys. A. eH, altered to at. ^ If. 41, bk. * take.

COOKERY BOOK. I. HARLEIAN MS. 279. VYAUNDE FUUNEZ. 53

cruste hole w/t^-owte ; & j^an caste J^er-in clarifiyd Boter, & Mille ^ ]7e cromej & ]7e - botere to-gedcrej, & keuere it a-jen with ]>e cruste, ]/at ]>o\i kyttest a- way ; J7an putte it in j^e ovyn ajen a lytil tyme ; & ]^aii take it out, & serue it fortH.

.xxvj. Darioles. — Take "Wyne, an Freyssclie broj^e, & Clowes, & Maces, & Marwe, pouder Gyngere, Safroun, & lat al boyle to-gederys, & Creme, (jif it be clowty, draw it j^orw a straynoure,) & jolkys of Eyroun, & melle hem to-gederys, & pore ]>e lycoure J>at J^e marwe was sothe in, ]>er-to ; J^en make fayre cofyns, & put ]>e Marwe ]>er-m, & mence Datis, & Strawberys in tyme of jere, & sette ]>e cofyns^ in J^e ovenne, & lat hem hard a lytelle, & take hem out, & put ]>e lycoure ])er-to, & lat bake ; & serue forth.

.xxvij. Pyej de parej. — Take & smyte fayre buttys of Porke, & buttys of Vele, to-gederys, & put it on a fayre potte, & do }^er-to Freyssche ^broj'e, & a quantyte of wyne, & lat boyle alle to-gederys tyl yt be y-now ; ]?an take it fro j^e fyre, & lat kele a lytelle ; J^an caste ]>er-to jolkys of Eyroun, & pouder of. Gyngere, Sugre, & Salt, & mynced Datys, & Roysonys of Coraunce ; J^en make fayre past, and cofynnys, & do ]7er-on ; kyuer it, & let bake, & serue f[orth].

•xxviij. Potrous. — Take a schouyl of yron), & hete it brennyng hote ; & )?an take it owt of j^e fyre, & fille it fuUe of Salt ; J^an make a pitte in ]>e Salt al holow, J^e schap of a treen dyssche ; & sette }e panne & ]ie Salt ouer ]>e fyre a-jen, tyl ]>e Salt be brennyng hote ; & ]7an caste J^in whyte & ])e jolkys of Eyroun in-to ]>e hole of J7e Salte, & lat sej^e ouer fe fyre tyl it be half harde ; & J^an put a dyssche half fuUe of Salt ; & J^an take a dressoure knyf, & put vndernej^e J^e Salt in J^e panne, & hef^ it vppe so fayre, fat ]>e cofyn with ]>e Eyroun breke nojt; J^an sette it on \)e dyssche wyth ])e Salt, & Jjan serue it forth.

.xxix. Flampoyntes bake. — Take fayre Buttes of Porke, & sej^e hem in fayre "Watere, & clene pyke a- way j^e bonys & ]>e Synewes, & hew hem & grynd hem in a mortere, & temper with ])e Whyte of Eyrown, & Sugre, & pouder of Pepir, & Gyngere, & Salt; ]>an take neyssche Cruddis, grynd hem, & draw ]>OTW a straynoure ; & caste ]^er-to Aneys, Salt, pouder Gyngere, Sugre; & j^an take ]7e StufFe of ]>e Porke, & putte it on euelong cofyn of fayre past ; & take a fej^er, & endore J^e Stuffe in ]>e cofyn with ]>e cruddys ; tS: whan it is bake, take Pynej, & clowys, & plante j^e cofyn a-boue, a rew of on, & rew of a-no]7er ; & j^an serue f[orth]. * melle A. (mk). ^ MS. >e ye. ^ Cofyns A., fyre Harl. * leaf 42. * Heave; lift.

54 COOKERY BOOK. I. HARLEIAN MS. 279. VYAUNDE FURNEZ.

.XXX. Sewtrappe. — Take .ij. lytel erj^en pannys, & sette on J^e colys^ tyl fej ben hote ; make a dyssclie-fulle of j^ikke bature of Floure & AYatere ; take & grace a lytel J7at oj^er panne, & do ]ie bater J^er-on ; & lat renne al a-bowte Jje panne, so Jiat ]>e pan be al ^y-helyd; take & sette j^e panne a-jen ouer J;e fyre of colys ; do ]>at oJ>er panne a-boue Jiat o]7er panne, tyl it be y-baken y-now ; whan it is y-bake, J^at it wol a-ryse fro ]>e eggys of j^e panne, take kydes Fleyssche & png porke, & hew it ; take Percely, ysope, & Sauerey [and hew hit]^ smal y-now ; & Jirow a-mong J^e Fleyssche ;■* & do it in a panne, & ]7e cofynne, do it to ]>e colys ; hele it w^t/^ j'at o}er panne, & do colys a-bouyn, & lat baken wyl ; whan it is y-now, take Eyroun, & broke hem ; take ])e pYkes, & draw J^orw a straynoure : caste to ]>e jolkys Hwyte Sugre, Gyngere, Canelle, Galyngale ; sture it wyl to-gederys ; take al J^is, & sette a-do2m J^e panne, & cast in a-bouyn J^e cofynne in ]?e panne : sture it to-gederys ; hele it ajenward w«tA J'at o|'er panne, & lay colys a-boue, & lat bake wyl tyl it be y-now ; take yt owt of ]>e panne, «S: do it out y-hole, or as moche as Jjow wolt, & )7anne serue it forth.

.xxxj. Herbelade. — Take Buttes of Porke, & smyte hem in pecys, & sette it ouer J^e fyre ; & sej^e hem in fa5rre Waters ; & whan it is y-soj^e y-now, ley it on a fayre bord, & pyke owt alle J7e bonys, & hew it smal, & put it in a fayre bolle ; j^an take ysope, Sawge, Percely a gode quantite, Sc hew it smal, & putte it on a fayre vesselle ; Jian take a lytel of ]>e broj^e, ]?at ]>e porke was sojiia in, & draw ]?orw a straynoure, & caste to ]>g Erbys, & jif it a boyle ; ]ierme take owt ])e Erbys with a Skymoure fro J^e bro|ie, & caste hem to ]>e Porke in J^e bolle ; J^an mynce Datys smal, & caste hem ]^er-to, & Roysonys of Coraunce, & Pynej, & drawe ]7orw a straynoure jolkys of Eyroun ]>er-to, & Sugre, & ponder Gyngere, & Salt, & coloure it a lytel •with Safroune ; & toyle yt 'with ]>iii bond al J^es to-gederys ; J^an make fayre round cofyns, & harde hem a lytel in ])e ovyn ; )>an take hem owt, & wyth a ^ dyssche in ]>m bond, fylle hem fulle of ]ie Stuffe ; ]?an sette hem J^er-in a-jen ; & lat hem bake y-now, & serue forth.

.xxxij. A bake Mete. — Take an make fayre lytel cofyns; ]7an take Perys, & ^if J^ey ben lytelle, put .iij. in a cofynne, & pare clone, & be-twyn eueiy pere, ley a gobet of Marow ; & yf )70u haue no lytel Perys, take grete, & gobet ham, & so put hem in j;e ovyn a whyle ; fan take Jin commade lyke as ]>ou

1 A. on ye cohjs, Harl. vp colde. ^ leaf 42 back. ^ Added from A.

* A. adds " [take salt aud do ]^(??--to, take the fleysslie] and do hit on J^e panne." 5 leaf 43.

COOKERY BOOK. I. HARLEIAN MS. 279. VYAUNDE FURNEZ. 55

takyst to Dowcetys, & pore j>er-on ; but lat j^e Marow & ]>e Pecyj ^ ben sene ; & whan it is y-now, serue f[orth].

.xxxiij. A bake Mete Ryalle. — Take & make litel cofyns, & take Chykonys y-so]7e ; ojier Porke y-so]7e, & smale y-hackyd ; o]>er of hem boj^e : take Clowys, Maces, Quybibes, & hakke w?tA-alle, & melle yt 'with cromyd Marow, & lay on Sugre y-now ; ]^an ley it on J'e cofynne, & in j^e myddel lay a gobet of marow, & Sugre round a-bowte y-now, & lat bake ; & J^is is for sopeiys.

.xxxiiij. Crustade Ryal. — Take & pyke owt \>e marow of bonys as hool as J»ou may ; fen take ]>e bonys, an se'pe hem in Watere, or^ that J^e broj^e be fat y-now ; Jien take Almaundys, & wayssche hem clene, & bray hem, & temper hem vppe -with J'e fat broj^e; j^an wyl J^e mylke be broun; J>en take pouder Canelle, Gyngere, & Sugre, & caste J>er-on ; J'an take & make fayre cofyns, & lat hem hard in ]>e ovyn ; l^an take Roysonys of coraunce, & ley in j^e cofynne, & taylid Datys y-kyt a-long ; ]>eii take Eyroun a fewe, y-straynid, & swenge a-mong j>e Milke ]?e jolke ; ]>en take the botmon of ]>e cofynne j^er j>e Marow schal stonde, & steke ]>er gret an long gobettys jier-on vppe- ryjt, & lat bake a whyle ; J^en pore J^in comade )7er-on halful, & lat bake >' & whan yt A-rysith, it is y-now ; j^en serue forth.

.XXXV. Crustade. — Take a cofyn, & bake hym drye ; J^en take Marw- ^bonys & do J^er-in; J^enne nym hard plkys of Eyroun, & grynde hem smal, & lye hem vppe with Milke ; J'an nym raw jolkys of Eyro^m, & melle hem a-mong chikonys y-smete, & do Jier-inne ; & yf j^ou luste, Smal birdys; & a-force wyl Jiin comade -with Sugre or hony ; J^an take clowys, Macej, Pepir, & Safron), & put fier-to, & salt yt ; & ]>an bake, & serue forth.

.xxxvj. Crustade gentyle. — Take a Cofyn y-bake; j^an grynd Porke or Vele smal -with harde jolkys ^ of Eyroun ; ]>an lye it with Almaunde Milke, & make hem stondyng ; take Marow of bonys, & ley on J^e cofynne, & fylle hem fulle with J^in comade, & serue f[orth].

.xxxvij. Doucettes. — Take Porke, & hakke it smal, & Eyroun y-mellyd to-gederys, & a lytel Milke, & melle hem to-gederys with Hony & Pepir, & bake hem in a cofyn, & serue forth.

.xxxviij. Doucettes a-forcyd. — Take Almaunde Milke, & jolkys of Eyroun y-melled to-gederys, Safroun, Salt, & hony ; dry jjin cofyn, & ley fin Mari- bonys fer-on, & caste fin comade j^er-on, & serue f[orth.].

.xxxix. Daryoles. — Take Milke an Eyroun, & ]>e fatte of }e Freyssche

1 A. perys. '^ A. til that. ^ jg^f 43 back. * A. adds and rawe polices.

56 COOKERY BOOK. 1. HARLEIAX MS. 279. VYAUNDE FURNEZ,

broj^e, Pepir, & Safroun, & Hony ; dry J^in cofyn, & caste J^in comade ^er-on, & seme forth.

.xl. Daryoles. — Take croddys of j^e deye, & Tvryng owt ]>e whey ; & take ^olkys of Eyroun nowt to fewe, ne nojt to many, and strayne hem bo]7e to- gederys jiorw a straynot<r, & j'an hard )iin cofynne, & ley ym marew j^er-in ; & pore J'in comade J^^r-on, an bake hem, & serue hem forth.

.xlj. Flathouns m lente. — Take & draw a j^rifty Milke of Almawdes; temper with Sugre Water ; Jjan take hardid cofyns, & pore ])in comad ]7er-on ; blaunche Almaundis hoi, & caste ther-on Ponder Gyngere, Canelle, Sugre, Salt, & Safrown ; bake hem, & serue f [orth].

Amen.

COOKERY BOOK. I. HARL. 279. HENRY IV.'s CORONATION FEAST. 57

[' CONUIUIA

Quaedam Antiqua, viz.

Conuiuium

1. Regis H. 4. in coronatione sua A" D"^*- 1399. apud Wee.tmonasterium.

2. Conuiuium Eegis supradicti in nuptiis A" D°*- apud Wynton/«/rt.

3. Conuiuium Domini de La Grey, incerti temporis.

4. Conuiuium Ricardi Flemming Episcopi Lincolniensis, incerti temporis :

ille tamen ibidem Episcopus institutus a Papa A" D° 1420, circa annum nonuwj Regis H. 5.

5. Conuiuium ad funeralia Nicholai Bubbewith, Episcopi Bathonensi's et

Wellensw, die 4° Dec. A" D" 1424, a" 3° H. 6.

6. Conuiuium Johannis Stafford, qui successit Nicholao Bubbewith proefato,

in inductu suo ad Episcopatum Bathonensis et "Wellensjs, die 16 Sept. A" D° 1425.

7. Conuiuium in nuptijs Comitia Devonise, incerti temporis.]

[Earl. 279, kafiS.]

Comiiuimn dommi Henrifi Regis quarti, In coronacione sua apud

Weatmonasterium. ^

Le pn'mer cours. Heroun.

Braun en peu^rarde. Crustade Lumbarde.

Viaund Ryal. Storieoun, graunt luces.

Teste de senglere enarmej. -^ Sotelte. Graund chare. I^e .ij. COurs.

Syngnettys.

^ :, ■, , Venyson en furmenty.

Capoun de haut grace. ^ i^

Eesaunte.

Gely.

1 Leaf 57. This Contents (between square brackets) is in a much later hand, probably 18th century. - Did Chaucer get any of it, in return for his humorous Furse appeal ? 3 A. en

58 COOKERY BOOK. I. HARL. 279. HENRY IV.'s CORONATION FEAST.

Porcelle farce enforce.

Pokokkys.

Cranys.

Venyson Eoste.

Conyng.

Byttore.

Pulle endore.

Graunt tartez.

Braun fryez.

Leche lumbarde.

A Sotelte.

Le .iij. cours. Blaundesorye. Quyncys in comfyte. Egretez.

Curlewys.

Pertryche.

Pyionys.

Quaylys.

Snytys.

Smal byrdys.

Babettys.

Pome dorreng.

Braun blanke leche.

Eyroun engele.^

Frytourys.

Doucettys.

Pety perneux.

Egle.

Pottys of lylye.

A Sotelte.

Conuiuiuw Regis sup/-adicti in nnpcijs apud Wyntonw?/!.

le .j. cours.

Fylettys in galentyne.

Yyaund Ryalle.

Grosse chare.

Signettys.

Capoun of liaut grece.

Fesauntys. [leafio, back.]

Chewetys.

A Sotelte.

Le .ij. cours.

Yenyson -with furmente. Potage.

Gelye.

Porcellys.

Conynge.

Bittore.

Pulcynges farcej.

Pertryche.

Leche fryez.

Braun bruse.

A Sotelte.

Le .iij. cours

Creme de Almaundys.

Perys in Syryppe.

Venyson Bostyd.

Kyde.

Wodecokke.

Plouere.

Rabettys.

Quaylys.

Snytys.

Feldefare.

Smale byrdys.

Crustade.

Sturgeown.

Fretoure.

A Sotelte.

Ibidem cowuiuium de pissibus. Le .j. cours. Vyaund Ryal. Sew lumbarde. iced eggs.

COOKERY BOOK. I. HARL. 279. HENRY IV. 's WEDDING FEAST. 59

Salt Fysshe.

Laumpreys pouderyd.

Pyke.

Breme.

Samoun Rostyd.

Crustade Lumbarde.

A sotelte.

Le .ij. cours.

Purpayis en furmente.

Gely. "

Breme.

Samoun.

Congre.

Gurnarde.

Plays.

Lampreys in past.

Leche fryez.

Panteryse.

Coronys for a sotelte.

Le .iij. cours. Creme of Almaunde. Perys in syrippe. Tenche enbrace. Troutez.

Floundrys fryid. [/ea/46.] Perchys.

Lamprey Rostyd. Elys Eostyd. Lochys & colys.

Sturioun,

Crabbe au Creueys.

Graspeys.

Egle coronys in sotelte.

In Festo Sancte Trinitatis in cena.

Le .j. cours. Brewys.

Chykonys y-boylid. Pygge en Sage. Spaulde de Motoun. Capoun Rostyd. Pastelade.

Le .ij. cours.

Venysoun en bro]je.

Kyde Rostyd.

Heronsewys.

Peioun.

Venysoun Rostyd.

Rabettys.

Pety perneux.

Le iij. cours.

Gely.

Quaylys.

Samaca.

Pescodde.

Blaunderellys.

Strawberys.

Le .j. cours

Rys Moleynj. Vyaunde bruyse. Bakunde Heryng. Gros Salt fysshe. Salt Samoun. Salt Elys.

Conuiuium domini de la Grey.

Eryid Marlyng. Grete Pyke. Bakyn Elys.

Le .ij. cours. Compost )

Brode canelle. ) Codlyng.

Potase.

60 1. HARL. 279. FEASTS OF LORD DE GREY AND BP. OF LINCOLN.

Ruchet. Eochys. Cheueyne. Flampoyne. Halybutte. Plays fry id. Trayne Roste. Vn Lechemete.

Le .iij. cours.

Gelye. [Ieafi6, back.] Creme of Almaundys.

Trowtys.

Storione.

Purpays.

"Wylkys.

Elys & Lamprouns Rostyd.

Tenche.

Perche.

Breme de Mere.

Pyuenade in paste.

Leche lumbarde.

Chesmeyne.

ConuiuiuM Flemmynge, Le .j. cours.

Perrey fyn. \ Rapeye. j ^ ''^ ' Grete taylys of Milwelle, An lenge.' Samoun pollys. Salt Elys -with galentyne. Gode Pyke an fat. Grosse tartej.

Le .ij. cours. Lampreys in galentyne. Vyand Ryal. Haddok. Gurnard. Plays. Halybutte.

Lincohiiensis "Ei^iscopi. Elys an Lampronys Rostyd. Flampayn.

Le .iij. cours. Mammenye. Creme de .ij. colourys. Troutys. Storioun. Samon freysslie. Perche. "Walkys. Breme de Mere. Crabbe.

Purpeys Rostyd. Goions fryid. Doucetys.

Conuiuiu?w Johannis Chaundelere, ^T^iscopi Saruw, in introitu episcopatus

sui : in carnibus.

Pomys en gele. [leafil.]

Yn lechemete.

Tart Ryal.

Yn sotelte. Agnws dei.

Le .j. cours.

Furmenty en Yenyson.

Yyaund cyprys.

Capoun boilys.

Swan.

Fesaunt.

Pecokke.

Le .ij. cours.

Yyaund Ryal. jp^^^g^^ Blandyssorye. )

i.e. " Great tails of Milwell and Ling : " see next page, col. 2, near foot.

I. HARL, 279. FEASTS OF BPS. OF SALISBURY, & BATH & WELLS. 61

Porcellys

Kyde.

Crane.

Yenysoun Rostyd.

Heronsewes.

Pulsous farce.

Pertryge.

Vn leche.

Crustade Ryal.

Vn sotelte : a Lebarde.

Le .iij. cours. ]\raminenye Ryal.

Yyand.

Bittore.

Curlewe.

Pyioun.

Eabettys.

Doderellys.

Quaylys.

Larky s.

Vyaunt Ardant.

Yn lechemete.

Frytourys Lunibard.

Payn Puffe.

Gele.

Yn Sotelte : Aquila.

Cowuiuium domini "Sicholai Bubbewyth, nup^;;- ei^iscopi Boihonensis & "WeWensis ad funeral/« ; videlic^'^, quarto die decembrits, anno domini Millesimo. CCCC™ vecessimo quarto : in carnibus : —

Le .j. cours.

Nomblys de E,oo.

Blamangere.

Braun, cum Mustard.

Chynes de porke.

Capoun Eoste de haut grece.

Swan Eoste.

Heroun Eostyd.

Aloes de Eoo.

Puddyng de Swan necks.

Yn Lechemete.

Yn bake, \idelicet Crustade.

Le .ij. cours.

Eg Styuyd.

Mammenye.

Connyng Eostyd.

Curlew.

Fesaunt Eostyd.

Wodecokke Eoste. [leaf^l, bach.]

Pertrycbe Eoste.

Plouer Eoste.

Snytys Eoste. Grete byrdes Eosted. Larkys Eostyd Yennysoun de Eo Eostyd. Yrcbouns. Yn leche. Payn puffe. Colde bakemete.

Conuiuiuwi de piscibi<s pro viris Religios/s ad funerals predicts.

Le .j. cours.

Elys in sorry. Blamanger. Bakoun heryng. Mulwyl taylys. Lenge taylys. Jolly s of Samoun. Merlyng so]7e. Pyke. Grete Plays.

62

HARL 279. FEASTS OF THE BP. OF BATH AND WELLS.

Leche barry. Crustade Ryal,

Le .ij. cours.

Mammenye.

Crem of Almanndys.

Codelyng.

Haddok.

Freysse hake.

Solys y-so|7e.

Gumyd broylid w/t/i a syryppe.

Brem de Mere.

Roche.

Perche.

Menus fryid.

Trchouns.

Elys y-rostyd.

Leche lumbard.

Grete Crabbys.

A cold bakemete.

Coiiuiuiu?« Johannis Staflforde, 'E'piscopi Wellensis in iwductu Ep2sco/;atus sui, videlicet .xyj.^ die Septembris, Anno domini millessimo CCCC™° vicessimo quinto [1425].

Le .j. cours. Furmenty with venysoun. Mammenye. Brawnne. Kede Roste. Capoun de haut Greee. Swan. Heyroun. Crane.

A leche. [leaf 48.] Crustade Ryal. Frutoure Samata. A soltelte, a docter of lawe.

Le .ij. cours.

Blaunche Mortrewys.

Vyand Ryal.

Pecoke.

Conyng.

Fesaunte.

Tele.

Chykonys doryd.

Pylons.

Veysoun Rostyd.

GuUys.

Curlew.

Cokyntryche. A leche.

Pystelade chaud. Pystelade fryid. Frytoure damaske. A sotelte, Egle.

Le .iij. cours. Gely.

Creme Moundy. Pety Curlewe. Egret. Pertryche. Venysoun Roste. Plovere. Oxyn kyn. Quaylys. Snytys.

Herte de Alouse. Smale byrdys. Dowcet Ryal. Petelade Fryid. Hyrchouns. Eggys Ryal. Pomys. Brawn fryid.

I. HARL. 279. FEASTS OF BP. OF BATH & "WELLS, & LD. DEVONSHIRE. 63

A sotelte, Sent Andrewe. Leche.

j'rute. -^ bakemete. Waffrys. Iq ij. cours.

^>^^^^^^- Mortrewys.

Pro inferiori parte Aule, & in alijs , J^^^*

locis. ^Conynge. reionys.

Le .j. cours. Ckykons.

Furmenty vfith venysoun. Venysoun Kosted.

Mammenye. Leche.

Brawn. Frutoure.

Kede Roste. Bakemete chaud.

Capoun. Bakemete fryid.

A Ryal Fest in >e Feste

Le .j. cours.

Furmenty -with Venysoun.

Yyand Goderygge.

Yele Roste.

Swan witA chawderoun.^

Pecokke.

Crane.

Vn leche.

Yn Fryid mete.

Yn pasty, cooperta.

A sotelte: Ceruus.

Le .ij. cours.

Mammenye.

Yyand Motlegfi.

Kede.

Conyng.

Herons.

Chykonys endoryd.

Yenyson Rosted.

I. leche.

Yn Fryid mete.

I. paste Crustade.

1 leaf 48 back. ^ a

at ])e weddyng of J?e Erie of Deuynchire.

A colde Bakemete. A sotelte: Homo.

Le .iij. cours. Gely.

Datys in comfyte. Fesaunt. Gullys. Poper.

Mawlard de la Ryuer. Peionys Pertryche. Curlew.

Pomez endoryd. I. Leche. Payn PufFe. A sotelte : Arbor.

Pro inferiori parte Auli. Le .j. cours.

Yenyson en Broj^e. Spawdys^ de Motoun. Kyde. chaudewyne. ^ Spaut or Spaud, Shoulder.

64 I. HARL. 279. THE EARL OF DEVONSHIRE'S WEDDING FEAST.

Doke. Pyionys.

Chykonys Roste. GuUys.

Pygge in Sawge. E.abettys.

Yenysoim bake.^ Venysoun Roste.*

Le. ij. cours. Doucetys.

Yn Leche.' Caudel Ferry.

^ A. venysoune rostid.

^ A. adds in syrup .

^ A. adds ' mete,' and also adds Vnfryide mete after.

[lEnt( of P?arl. iHS. 270.]

65

COOKERY BOOK II.

HAELEIAN MS. 4016, ab. 1450 a.d.

\_TJds Contents is not in the MS., but

PAGE

Hare in Wortes 69

Buttered Wortes 69

Cabochis 69

Growelle fforce 70

Nombles of Veneson 70

Venysou in broth 70

Furmenty witli venysoC 70

Bourreys 70

Mortreus de Chare 70

Brawne in confite 71

Brawue in confite 71

Blaunche brawne 71

Browne in egurdouce 71

Brawne in peuard 71

Garbage 72

Pigge or chiken in Sauge 72

Stwed Beeff 72

Stwed Muttoii 72

Capons Stwed 72

Flathonys 73

Venysou ybake 73

Fruto«rs 73

Longe Fnito?<>-s 73

Pety pe/n antes 74

Auter peti p? > nantes 74

Custarde 74

Custard himbarde 74

Tartus of fflesh 74

Lese fryes 75

Auter Tartus 75

Dariolles 75

Pies of Parys 75

Crete pyes 76

Herbe-blade 76

Chawdwyii 76

Pikkyll T^oiiT le Mallard 77

Sauce gameljTie 77

Sauce sermstele . • 77

Sauce oylepeu«r 77

Sauce Yerte 77

Sauce Gynger 77

is made up from the titles therein.^

PAC5E

Sauce Sorell 77

Sauce galentyne 77

Swaii rested 78

Crane rested 78

Fesaunte rested 78

Partrich rested 78

Partrich stwed 78

Heron rested 78

Bytor rosted 79

Curlewe rosted 79

Egrete rosted 79

Brewe rosted 79

Quayle rosted 79

Pecok rosted 79

Sorcell rosted 79

Plouer 79

Wodekok 80

Snyte 80

Conyng 80

Conyng in Gravey 80

Conyng or hen in clene broth ... 80

Conyng, heii, or Mallard 80

Gelyuf endobat 80

Gelyne in brothe 81

Eabette rosted 81

Kede rosted 81

Venyso«n rosted 81

Vele rosted 81

Chikfarsed 81

Chike eudored 81

Goce or Capon farced 81

Pigge fEarced 82

Felettes of Porke endored 82

Felettes in galentyne 82

Losinges de chare 82

Tripe de Mutton 82

Allowes de Mutton 83

Browne fryes 83

Payn purdeuz 83

Perre 83

Malasade 83

66

CONTENTS OF HARL. 4016. COOKERY BOOK II.

PAGE

Blaunde sorre 84

Hagas de almoudes 84

Hanouey 84

Blamanger 85

Bukuade 85

Aiiter maner bukuade 85

Brest de mottoil in sauce 85

Eisshewes de Mary 85

Lethe lory 85

Tausey 86

Proyse 86

Gely 86

[Guissell] 87

Peris in Syrippe 87

Peris in compost 87

Chare de Wardone 88

Mawmene 88

Longe "Wortes de Peson« 89

Elys in Sorre 89

Ballok broth 89

Soppes Dorre 90

Soppes ])0>ir Chamberleyne .... 90

Muscules in broth 90

Muscules in Shelle 90

Mortrewes of Pesyii 90

Blanche porrey 90

Caudell ffery 91

Prenade 91

Froyte de almondes 91

Fried erenie de almondes 91

Creme boiled 92

Letlardes 92

Leche lumbardc 92

Autt'?- leche lumbard 93

Cryspes 93

Poterous 93

Risshewes 93

Potage de egges 94

Taylo!(rs 94

Malmens bastard 94

Gyngautrey 94

Fygey 94

Chaudewyue 95

Rapes 95

lusshell 95

Gele of peson 95

Caudell 96

Oyle soppes 96

Caudell de Almondes 96

Cheaut de Almondes 96

PAGE

Lente fFrutoi/rs 96

[Lesenges Fries] 97

[Risschewes de frute] 97

[Trayne roste] 97

Quynces or Wardones in paast ... 97

Rastons 98

Tart de ffruyte 98

[Chewettes] 98

Lamprey I-bake 98

Sauce po»r lamprey 99

Lamprey poudred 99

Stokfissh in sauce 100

Lamprons in Galentyne 100

Lamprons ybake 100

Oystres in g;-«uey 100

Oystres in cevey 100

Pike in galentyne 101

Pike boyled 101

Pike in brase 101

Auti?;- pike in Galentyne 101

Salmon fressh boiled 102

Samou roste in Sauce 102

Troute boyled 102

Crabbe or Lopster boiled 102

Perche boiled 102

Floundres boiled 102

Shrympes 103

Breme or Roche boiled 103

Breme rest ensauce 103

Plaise boiled 103

Ray boiled 103

Sole, boiled, rost, or fryed .... 103

Gurnard rested or boyled 103

Anoj^er 104

Menese or loche boiled 104

Haddok or codlyng 104

Barbell boyled 104

Millet boyled 104

Sturgeon boiled 104

Sturgeon in broth 104

SturgeoS po?<r porpeys 105

Firmenty with porpeys 105

Tenche in brase 105

Another diting of a tenche .... 105

Tm-but boyled 105

Turbut roste ensauce 106

Tripe de Turbut 106

Welkes boyled 106

Milkemete 106

Chared coneys, or chard wardoii . . . 106

67

COOKERY BOOK 11.

HARLEIAN MS. 4016, ab. 1450 a.d.

^ [T]his is the purviaunce made for Kinge Richard, beings with J^e Due of lancastre at the Bisshoppes place of Durham at Londoiiig, the xxiii day of September, the yere of the kinge forsaid .xij./ [a.b. 1387.]

First begvnuyng for a-chatry.

Xiiij. oxen lying in salte.

IJ. oxen ffreyssB.

Vi^-'''hedes of shape fressB.

Yi^x. carcas of shepe fressli.

Xij. Bores.

Xiiij. Calvys.

Cxi. pigges.

CCC. maribones.

Of larde and grace, ynogh.

IIJ. ton of salt venason.

IIJ. does of ffressh venason.

The pultry.

L. Swannes.

CCx. Gees.

L. capons of hie grace.

Yiii. dusseii oj^er capons.

Lx. dd^ Hennes.

CC. copiiH Conyngges.

IIIJ. Fesauntes.

Y. Herons and Bitores.

Yi. kiddes.

1 fol. 1.

Y. dissoii pullayii for Gely. Xij. dd.^ to roste. C.