English cookery five hundred years ago : exhibited in sixty "nyms", or receipts.-From a manuscript, compiled about 1390, by the master cooks of King Richard the Second, entitled "The forme of cury," &c.-Printed (verbatim) / [By Charles Clark ... at his private press] in black letter, with the addition of a running glossary and notes.

  • Clark, Charles, 1806-1880.
Date:
1849
Catalogue details

Licence: Public Domain Mark

Credit: English cookery five hundred years ago : exhibited in sixty "nyms", or receipts.-From a manuscript, compiled about 1390, by the master cooks of King Richard the Second, entitled "The forme of cury," &c.-Printed (verbatim) / [By Charles Clark ... at his private press] in black letter, with the addition of a running glossary and notes. Source: Wellcome Collection.

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

    17/30
    anti tlotie, anti firotij, anti binegar, anti tio {put) t^ereinne. S>ee«j it tocU, anti tio tJjereinne jpototior, anti salt, anti m^sse it fortf). XXIX.—Pigges in saicse sawge (sage sauce). Cafee pigges gsljaltiiti {scalded)^ anti guarterfiem, anti seeti^ i)em in Inater anti salt; tatie Ijem anti lat t)em feele (coo/). Cafee parsel, salnge, anti grpntie it Initlj iretie anti ^olfees of agren, Ijartie gsotie {boiled), temper it up biitl) binegar sum- Inljat tljgfe, anti lag tije pggges in a bessell, anti tlje seine {liquor) onolnatti {upon them)^ anti setbe it fott]^. XXX.—Saicse Madame. Calte salnge, parsel {parsley)^ gsope {hyssop), anti sabrag, guinces anti peers, garlelt anti grapes, anti fglle tije gees tljerelnitlj; anti sobie tbe Ijole tljat no greece come oute; anti roost Ijem toel, anb kepe tlje grece t|)at fallitf) thereof. ®^ake galgntgne anb greet, anb bo in a possgnet {posnet), ®,2Ei)an tf)e gees butb {be) rosteb gnoul) {enough), take anb smgte Ijem on peegs, anb tljat tat {that) is toitljinne, anb bo it in a pos= sgnet, anb put thereinne Ingne, if it be to tljgk. Bo {put) tljere:= to pobibor of galgngale, polnbor-bouce, anb salt, anb bogle ti)e sabse, anb bresse ti)t gees in bissl)e^i> anb lag tl)e sotbe {li- quor) onolnarb. XXXI.—Oees in hoggepot(33). ^ake gees anb smgte bem on peegs. (East b^m in a pot; bo thereto half Ingne anb half boater; anb bo thereto a gobe guan^ tite of ognonns anb erbest {herbs), ^et it ober tlje fgre, anb rober it fast, iffllake a lagor {mixture) of brebe anb blobe, anb lag it tberebiitb. Bo thereto pobobor^ort, anb serbe it forth. XXXII.— Camel of pork (qy). Cake the bralnnn of sbogne. ^IJarboile it, anb grgnb it smale, anb alag {mix) it up boitij jolkes(2/o//«) of agrenn {eggs), Set it ober the fgre boitfj bohite greere, anb lat it not seeth to fast. Bo {put) tljereinne safronn anb pobobor-fort, anb messe it forth; anb east tljereinne polnbor^ort, anb serbe it fortlj. XXXIII.— Chykens in cawdel. Cake ehgkenns anb boile Ijem in gobe brotlj, anbramme hem up(34). Cljenne take jolkes of agren {eggs), anb tlje brotlj, anb alge {mix) it togebre. Bo thereto pobobor of ggnger, anb sugar gnobolj {enough), safronn anb salt; anb sel'it ober tlje fgre biithoute bogllgnge, anb serbe tlje eljgkens Ijole {whole), other {or) gbroken {divided), anb lag tlje soboe {liquor) onoboarb. ‘Gees in hoggepot.’ Geese in hotch-potch, a kind of farrago, or gallimau- fry, composed of a variety of ingredients mixed together. 34—Bruised, and pressed close together.