Liber cure cocorum / Copied and edited from the Sloane ms. 1986 by Richard Morris.
- Date:
- 1862
Licence: Public Domain Mark
Credit: Liber cure cocorum / Copied and edited from the Sloane ms. 1986 by Richard Morris. Source: Wellcome Collection.
17/66 (page 13)
![Lye hit with floure or ainydone, Boyle hit wele and sett hit done; Florysshe hit with powdur, as I pe kenne, penne may hit be served, before gode men. Rose. Take flour of ryse, as Avhyte as sylke, And hit welle, with almond mylke; Boyle hit tyl hit be chargyd, penne Take braune of capone or elle of henne; Loke pou grynd hit wondur smalle, And sithen pou charge hit with alle; Coloure with alkenet, sawnder, or ellys with blode, Fors hit with clowes or macys gode; Seson hit with sugur grete plente, pis,is a rose, as kokes telle me. Lede lardes ^ [Leclie lardes]. Take eyren and swete mylke of a cow, Swyng horn togedur, as I byd now; Take larde of fresshe porke with alle, Sethe hit and schere hit on peses smalle; Cast per in and boyle hit, penne Styr hit wele, as I pe kenne, Tyl hit be gedered on crud harde; Leche^ hit, and rost hit afterwarde Apone a gredel, pen serve pou may Hit forthe, with spit, as I pe say. For hlanchyd. mortreivs. Sethe henries and porke, pat is fulle fresshe; Bray almondes unblanchyd and temper horn nesshe With dene brothe, and drawe horn po; ’ See page 2, note. ^ 1) to slice, 2) to serve in slices.](https://iiif.wellcomecollection.org/image/b30565364_0017.jp2/full/800%2C/0/default.jpg)
