A collection of ordinances and regulations for the government of the royal household, made in divers reigns. From King Edward III. to King William and Queen Mary. Also receipts in ancient cookery.

Date:
1790
Catalogue details

Licence: Public Domain Mark

Credit: A collection of ordinances and regulations for the government of the royal household, made in divers reigns. From King Edward III. to King William and Queen Mary. Also receipts in ancient cookery. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    44S hom wel togedur, and raedel hit wel with verjous, and do hit in the pot, but let hit not boyle, and do therto pouder, and ferve hit forthe, Toste to Potage. Take wyn and honey, and bete hit well togedur, and fethe hit Welle, and.Tcome hit Welle, and put therto pouder of pepur, and of gynger; and take and tofle bredde, and dreffe hit forthe,. and poure the fewe above. Aq^ta Patys to Potage. Take and pille garlec, and fethe hit in watur and oyle, and colour hit with faffron, and 348 do therto pouder marchaunt and lalt, and ferve hit forthe. Soppes in Fenell. Take the blades of fenell, and cutte hom, but not too fmalle, and fethe hom in watur ande oyle, and mynce onyons and do therto, and colour hit with faffron, and do therto pouder, and take and tofle. bredde, and dreffe hit forthe, and poure the fewe above. Slitte Soppes. Take the white of lekes, and flytte hom, and fethe hom in wyn, and oyl, and d® therto pouder and tofle bredde, and do as to forefaide. Musculs in Sewe. Take mufculs and pyke hom clene, and wafsh horn, and fethe hom, and caft therto a 349 lytel wyn or ale, when thai byn fothen clenfe thi brothe thurgh a flreynour, and do hit in a pot; and mynce onyons and do therto, and ftepe crufles of bredde in the brothe, and draw hit up, and do therto, and pouder of pepur, and let hit fethe, and colour hk with faffron, then put thi mufculs in the pot, and ferve hit forthe. Cadel of Musculs to Potage. Take mufculs and fethe hom, and pyke oute the meate clene, and wafsh hom in wyne, and take fume of hom, and drawe horn up with the fame brothe, then take almondes and brayliom, and tempur up thi mylke with watur ; do al this in a pot to- gedur, and take the white of lekes and parboyle hom, and hew hom, and do therro; and 350 do therto pouder of pepur, and of clowes, and fethe hom, and mynce onyons, and frie hom in oyle, and do therto, and colour hit with faunders or faffron; and in the fettynge doun