The forme of cury : a roll of ancient English cookery, compiled, about A.D. 1390, by the master-cooks of King Richard II, presented afterwards to Queen Elizabeth, by Edward, lord Stafford, and now in the possession of Gustavus Brander, Esq. Illustrated with notes, and a copious index, or glossary. A manuscript of the editor, of the same age and subject, with other congruous matters, are subjoined.

Date:
1780
Catalogue details

Licence: Public Domain Mark

Credit: The forme of cury : a roll of ancient English cookery, compiled, about A.D. 1390, by the master-cooks of King Richard II, presented afterwards to Queen Elizabeth, by Edward, lord Stafford, and now in the possession of Gustavus Brander, Esq. Illustrated with notes, and a copious index, or glossary. A manuscript of the editor, of the same age and subject, with other congruous matters, are subjoined. 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.

    116/248 (page 64)
    9 9 clene velfel $ boile ]> fewe f cad J?to fait. jenne cafl e ' 9 al j^is in J> pot with flefli. $r.s — Xx> Pevorat11 for Vcel and Venyfon. vi. xv. Take Brede j fry it in grece. drawe it up with broth J i) j and Vyneg, take pto powdo of pep $ fait and feite it on the fyre. boile it and raeffe it forth. _ . xx. Sawfe u blanche for Capons yi'ode. vi. xvi* o _ Take Almand blanched and grynd hem al to douft. temp it up with vions and powdo of gyngyn and meffe it forth. Sawfe Noyre for Capons yrolled, vi. xvir. 9 Take the lyu of Capons and rood it wel. take anyfe and greynes de Parys x. gyng. canel. | a lytill crufl of brede and gnde it fmale. and grynde it up t 9 w vions. and wit]? grece of Capons, boyle it and sue it forth. * (ft. i. e. sue forth. * Pevorat. Peverade, from the pepper of which it is principally compofed. 11 Sawfe. Sawce, Contents. As N° 137. * de Parys. Of Paradife. V. Pref. / Galyntync.