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.

514/540 page 454
Rys Lumbarde Rennynge. Take rys and pyke horn clene, and wafhe bom in three or foure hote waters; after- 37 7 wards fethe hom in clene water tyl thay begynnen to boyle, and at the firft boyle put oute clene that water, and feth hom with brothe of frefh flefh, and putte therto fugre, and colour hit with fafirone. And for to make rys lumbard ftondynge, take raw yolkes of eyren, and bete horn, and put hom to the rys beforefaid, and qwen hit is fothen take hit off the fyre, and make thenne a dragee of the yolkes of harde tyren broken, and fugre and gynger mynced, and clowes, and maces; and qwhen hit is put in dyfshes, fir awe the dragee theron, and ferve hit forth. Mortrewes of Flesh. » — Take fylettes of porke, and feth hom wel, and qwhen they ben forhen braye hom in a mnrter, and take bred fteped in broth, and bray hit up with al in the morter, and 378 then feth hit up with fafirone : and if thow wol make hit more ftondyng, qwhen hit is boylet take yolkes of eyren, and bete hom, and putte hom therto, and call theron pouder of gynger. Cabocfies. Take caboches, and waflie hom in clene water, and boyle hom wel, and at the feconde boyle, take hom doun oft the fyre, and preffe hom wel tyl the water be clene oute, and then cutte hom in grete peces, and cafte hom in the broth of beef, and feth hem up with maribones, and colour hom then with faffrone, and thikke hit with 379 grated bred ; but for a lorde hit fchal be thikked with yolkes of eyren beten, and thenne let hit ones boyle, and ferve hit forthe. Blaundesorre vel Blaunche Mortrewes. Take broth of beef and tempur hit with almonde mylke, or elles with gode fwete mylke creme of a cowe, and fethe hit that hit be thikke, and take braune of a capone, or elles larde of flefshe porke, and braie hit, and in the brayinge alaye hit with the mylke, and qwhen hit is braiet let hit feth tyl hit be thikke; and putte therto fugre, or elles honey and grated bred, or eiles draw the bred thurgh a ftraynour, and qwhen hit is fothen that hit be flondynge, then hit is clepet blaunche mortrewes. 380 But for to make blaunch deforre, thow fchal make a fyrip of redde wyne, or elles of fwete wyne, and with vyneger, fugur, faffrone, and pouder of gynger; and qwhen the fyrip is chaufet a lytel over the fyre drawe hit thurgh a clene clothe, and thenne take the blaunche mortrewes, and laye hit in dyfhes in the manner of leches, and then hit is blaundeforre, and ferve hit forth. Blaumangere.
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