rane = Sainuel Pegge AM. SAS, [y 4D. MDCCLXXXY:. £1.81, EY Amrers,THE 4 FORME OF CuURY, A R'O LL oF ANCIENT ENGLISH COOKERY, ~Compiled, about A.D. 1390, by the Mafter-Cooks of King Ricuanp Ul, Profented afterwards to Queen Exizaserit, <0 by Eptwak Lord Srarrord, And now in the Poffefiion of Gustavus Beanper, Ei, + Mattrated, with NO TE 5, And a copious IN DEX, or GLOSSARY, A MANUSCRIPT of the EDITOR, of the fame Age and Subjeé, with orher congruous atters, arc fubjoined= LD 4 po esigg sci ager: x hab nnd hai: (ens bait Lon bon, PRINTED BY J. NICHOLS, PRINTER TO THE SOCIETY OF ANTI M Dee LXXX. URN OF WIKI RaeGUSTAVUS BRANDER, Efq. «8. F.S.A. and Cur. Brite Muf, SIR, RETURN your very curious Roll of I Cookery, and I truft with fome In- tereft, not full I confefs nor legal, but the utmoft which your Debtor, from the -feantinefs of his ability, can at prefent afford. Indeed, confidering your refpec- table fituation in life, and that diffufive fphere of knowledge and fcience in which you are acting, it mutt be exceedingly difficult for any one, how well furnifhed foever, completely to anfiver your juft, or a2 evenC iv j even moft moderate demands. I intreat the favour of you, however, to accent for once this fhort payment in liew of better, or at leaft as a public teftimony of that profound regard wherewith I 2, SrR, Your affectionate friend, and mott obliged fervant, St. George's day, 1785. S. PEGGE, PREITH OUT beginning ob ove on a fubjeét fo light (a mater of importance, aany a modern Catius or Amafinius), by inveftigating he origin of the Art of Cookery, and the nature of it s prattifed by the Antediluvians*; without dilating 1 the feveral particulars concerning it afterwards ATF, according 1 Petavius and Le Clee, the world wos created surumn, wea the fits of the cant wero both psf andi hight poof. ion, the Bit min tnd tary knoslee: roatng o bilng the aes of petersing the which were tener that was aeefry for him in the way of Cu wat diplced fiom Paraify I conceive, as tang orers doy he ws nor ermied the wfe of animal ved [Gens 29] but that is was indulged rows, by an enlagemene of our charter, ater Flood, Géns in. 5. But, withoct wading ay tother in the gument bers, the reader is refered to Genii 8s fey fie bay i +b among ‘ccsfian for much e+ raed, (oem t0 be And even afterCid amongft the Patriarchs, as found in the Bible’, T hall turn myfelf immediately, and without further Preamble, to a few curfory oblervations refpesting the Greeks, Romans, Bricons, and thofe other na. tions, Saxons, Danes, and Normans, with whos the People of this nation are more clofely connefted. The Greeks probably derived fomething of thei Ail from the East, (from the Lydians principally, whofe cooks are much celebrated, ®) and fomething from Egypt. A fow hints concerning Cookery may be colleéted from Homer, Ariftoplianes, Ariftotte, &e. but afterwards they poffeifed many authors on the fabje&, as may be feeu in Athenaus#, And as Dicoretics were efteemed a branch of the fludy of me- icine, as alfo they were afterwards, fo many of thofe authors were Phyficianss and the Cook was undoubredly a chara&er of high reputation at Athens’ ® Genefis xiii, xxvii. ‘Though thee bet epas,flom the poe Ticenets of the times, were called bythe fimmple names of realy oF 3 Mori of bend, yer they were not unacqsaiated with modes of fefhy boiling, roatting, baking; nor with faace, oF fea- fonings as fale and oily and peshaps fame aromasie herbs. Cale met vs Meats and Eating. and qu, of honey and cteath, ibide f Athenees, lib. aii. cap, 3. 4 Athenus, ib. xii. cap. 5. et Cefaubon. See alfo Lifter ad Apicium, pref. paix. Jungerm.ad Jol Pollucem, lib. vis e 10. * See below, + Tamen werque [TTorinus et Famelbergios) hee fxipta (i.e. Apici) ad medicinssn vendicarunt? Litter © Athena p. 519, 6604 1 As{ ii] As to the Romans; they would of courfe borrow auch of their culinary arts from the Greeks,’ though 4e Cook with them, we are told, was one of the owelt of their faves, In the latter times, however, vey had many authors on the fubjest as well as the ‘reeks, and the praétitioners were men of fome fence*, but, unhappily for us, thei compofitions ‘call loft except that which goes under the name of picius ; concerning which work and its author, the evailing opinion now feems to be, that it was ritten about the time of Helingabalus', by one Celius, shether Aureliants is not fo cercain) and that Apicius only the title of it*, However, the compilation, ough not in any great repute, has been feveral aes publithed by learned men. ‘The Aborigines of Britain, to come nearer home, iuld have no great expertnefs in Cookery, as they 4 no oil, and we hear nothing of their butter. rey ufed only fheep and oxen, eating neither hares, sugh fo greatly efteemed at Rome, nor hens, nor afe, from a notion of fuperftition. Nor did they eat 2 There was little corn in the interior part of the Priv, Life of the Romans, p. 271. Lile's Pras ps Ter. An. i. 1. Cafsub. ad Jul. Capicalin, cap. 5. Cafaub, ad Capitolia. Le. Liters Pex. pf. vie sii Fabric. Bibl. Lat, tom. IT. p. 794- Hence Dr. Bentley ad form, 8. 29. Miles it Bfudapiciar Vide Lifesun ba ifland,iffand, but they lived on milk and fleth'; though it is exprely aflerced by Strabo thut they had no cheefe", The later Britons, however, well knew how to make the Left ule of the cow, fince, as ap- pears from the laws of Heel Déa, A.D. 943, this animal was a creature fo elfential, fo common and fetal ia Wates, 2s to be the flandard in rating fines, Bet, Hengi@t, leader of the Saxons, made grand enters taiamests fer king Versigera®, but no. particulars have come down to us; and certsialy little exquili can be expefied from a people then {o extremely bar- barous as not to be able ejther to read or writes £ Barbari homnines a fepieatrione, (they are the words * of Dr. Lifter) cafeo et ferina faberuda viditantes, f omnia condiments acdjettiva refpueruny’P, Some have fancied, that as the Danes imported the guftom of hard and deep drinking, { they [ikew introduced the pra@ice of gorma this word isfelf is derived from Gormmuad, the me of thae Danish king whom ZEifred the Gréat per« ing, an 1 Cer de B.G.¥. § 10. © Strabo, lib.iv. p. 300, Pegge’s Etiy on Cuint of Cunsb, P95- * Archuolngia, iv. p. 61. Godwin, de Prefil. p. 596, feqy ‘+ Malm, p. 9. Gallz. Mon. vie 13, » Lifier ad Apic. p. xi, where fee more to the famne purpote, : fuadedCv ned, and called ZEthelftane % aN that Hardicnut ftands on record as PS 5 : en ign egregious gletton’, but he is not perticulsely fa- mous for being a curious Viander 5 "tis true again, that the Danes in general indulged exceffively in feats and ensertainments*, but we have no reafon to ima- ging any ‘elegance of Cookery to have flourithed ampngt them. And though Guckrum, the Danifh prince, is in fome authors named Gormunds'y yee this ig not'the right etymology of ovr Englith word “Gormandize, fince it is rather the French Gow mand, Epr the Britith Gormed*, So that we have little to fay [gs to the Daness fgaT fhall take the later Englith and the Normans tos ipether, on account of the intermixiure of the two ations after the Conquelt, fince, as lord Lyttelton Loblerves, the Englith accommodated them elves to the FNorman manners, exceps iu point of temperance in *gating and drinking, and communicated to them their own habits of drunkennefs and immoderate feafting *, Erafmus alfo remarks, thet the Englih in his time 4 Speim, Life of Hed, p. 66. Drake, Eboracum. Appents + Moa Mallet, cap, 12. "Wilkins Coneil I. p, 204. Drake, Ebor. p. 316. Appendy pdnew ¥ Menage, Orig, vy Gourmand. _ ¥ Lord Lyuckoo, Hi of H. 1 sol iis p49 i wereCw] Were attached to plentiful and fplindid tables ; and the fame is obferved by Harrifon’. As to the Normans, both William I, and Rufus made grand entertain. ments *; the former was remarkable for an immenfe paunch, and withal was fo exaa, fo nice and curious in his repafts*, that when his Prime favourite Wil- liam Fitz-Ofberne, who as fteward of the houfebold hhad the charge of the Cury, ferved him with the fiehh of a crane fearcely half-roafted, he was fo highly exafperated, that he lifted up his fit, and would have ftrucken him, had not Eudo, appointed Dapifer immediately after, warded of the blow Depifer, by which is ufually underttood fewsard of athe king's boufebeld was a high officer amongtt the Normans; and Larderarius was another, clergymen 7 Harrifoo, Defeript. of Britain, p. 165, 166. = Stow, pe tos. 138. * Lord Lytton obferves, that the Normans were delicate in ther foods bu without excel. Lite of Hen. Il. sol Ill. p. 47. * Dogd. BarsT. p. 109. Henry II, ferved to his fom Lond Lyttelton, IV. pe 298. © Godwin de Prova p. 695, renders Carver by Dapifr, but Teannot approve. See Thoroton. pe 23. 28. Dugd. Bar L. p. 44r. 620. 109. Lib. Nig. p. 343. Kennet, Par. Acts p. tig. And, to name no more, Spelm. in voce. ‘The Carr sias an officer inferior o the Depiir, or Steward, and even under his con, ol. Vide Lel. Collect. VI. p. 2. And yet I find Sir Walter Ma when young was earser eo Philippa queen of king Edward Il Barnes Hid of E. IL p. ttt. ‘The Seward had the name ‘of Dapifr, Lappretens, from ferving up the fk dit, V. fo then: [ vi J Jen often occupying this poft, and fometimes made Spithops from it, He was underthe Dupifer, as was Bien the Cecus Dominize Coguine, concerning ‘whom, his affittants and allowances, the Lider Niger fay be confulted®. It appears further from Plera, that the chief cooks were often providers, as well as dreffers, of viduals‘. But Magijter Coquine, who + was an efquire by office, feems to have had the care of pourveyance, A. D. 13408, and to have nearly Feorrefponded with our clerk of the kitchen, baving authe over the cooks*. However, the Magnus PQaquus, Coquorum Prepefias, Coquus Regius, and ¥Grans Queux, were offcers of contiderable dignity in ‘the palaces of princes; and the officers under them, Paccording to Du Frefne, were in the French court FAD. 1385, much about the time that our Roll was made, ‘ Queus, Aideurs, Afteurs, Paiges, Soufileurs, fe Enfans, Sauifiers de Commun, Sauifiers devers le ‘Roy, Sommiers, Poolliers, Huifiers’ In regard to religious houfes, the Cooks of the P greater foundations were officers of confequence, 4 Sim, Dunelan co. 227. Hoveden, p. 469. Malm de Pont p85, Lib, Nig Seaentiiy p. 347+ 1 Flea, TL cap. 75 Le Da Frelne, w. Magiter Be s Du Fret, ibid % "Du Frefee, ¥- Coneus, ‘The curious may compare 1h P wih lib. Nig. p 347+ ES though{ wi y though under the Cellarer, and if he were het a monk, he neverthelefs was to enjoy the portion of a monk}, But it appears from Somer, that at Chrift Church, Canterbury, the Lardyrer was the firlt or chief cook ®; and this officer, as we have feen, was often an ecclefiattic, Howerer, the great Houfes had. Cooks of different ranks®; and manors and churches® were often given ad cibum and ad viétum monacberum ®, A fithing at Lambeth was altosted to that purpofe % Bot whether the Cooks were Monks or not, the Ma- giftri Coquine, Kitcheners, of the monafteries, we may depend upon it, were always monks; and I think they were moftly ecclefiaftics elfewhere : thus when Cardinal Oxo, the Pope’s legate, was at Ox- ford, A. 1238, and that memorable fray happened between his retinue and the ftudents, the Migifer Goquorum was the Legate’s brother; and was there Append. p. 36. they ate under the Bfte nthe % InSomner, Ant. Con gifer Coquina, whote office i was to porsey s and there a chief cooks ate proveditors 5 different uliyes might pevsil at ‘eat times and places. But what is remarkable, the Caysinariay, ot Kitchener, which Gems te anfwer to Magior Coomina, is pliced beiore the Cellater in Tansei's Nottia, p.aa, but this may be Da Fret, v.Coquuse Somner, Append p. 36 2 Somner, Ant Cant. Append. pss. # Somer, poate : » Sommer, p- 36 37+ 39 fepluse “4 Somuer, lec.C ix J igihited". The reafon given in the auchor, why a 3B perfon fo nearly allied to the Great Man was aligned Pte the offce, is this, © Ne procuraretur aliquid vene= 5 '€ norum, quod nimis (i.e. valde] timebat legatus;’ and ft is certain that poifoning was bw: too mech in vogue in thefe times, both aoiongft the Etalians and the {good people of this iftand*; fo that this was.a oft eof fignal truft and confidence. And indeed afi Maids, a perfon was employed to tajfe, or take the affsie, 25 it was called, both of the mefies and the Fier in the ewer, at great tables s but it may be §g doubted whether a particular perfon was appointed Eto this fervice, or it wasa branch of the Sewer's atid cup-bearer’s duty, for I obferve, the Sewer is fometimes called Prazufaror*, and the eup-dearer Faftes the water elfewhere’. The religious houles, fand their prefidents, the abbots and priors, had their days of Gala, as likewife their halls for Alsangers, ‘whom, when perfons of rank, they ofted entertained j With fplendour and magnificence. And as for the FHecular clergy, archbithops and bithops, their feat 7PM Paris, ps. 69. * Dugi. Bare ps 45+ Stow, pr 184. Ms Baisy pe 377. sr7e M. Well. p. 365 "Lal. Collefan, VE. p. 7. faq. § Ibid. p. 9. 15. HF Compare Leland, p. 3. wich Gollia de Pref ps 6g: and fo Juss in Btymol.v, Sewer, <7 Leland, p. 85 96 There are noir fo somen of te moat in che Rings hooteboid, : © ofCx] of which we have fome upon secerd*, were fo fa- perb, that they might vie either with the regal en- tertainments, or the pontifical fuppers of ancient Rome (which became even proverbial), and cere tainly could not be dreffed and fet out wichout a large number of Cooks*, In fhort, the fatirifts of the times before, and about the time of, the Reforma tion, are continually inveighing againft the high- living of the bifhops and clergy ; indeed luxury was then carried to fuch an extravagant pitch amongft them, that archbithop Cranmer, A. 1541, found it neceffary to bring the fecular clergy under fome rea- fonable regulation in regard to the furnifhing of their tables, not excepting even his owas. After this hiftorical dedudtion of the Ars coguina- ria, which I have endeavoured to make as fhort as poflible, itis time to fay fomething of the Roll which = That of George Neville archbitop of York, 6 Ed. IV, and that of William Warham, archbithop of Canterbury, A. D. 1504. "The were both of them iextonization-featts. Leland, Colleétan. ‘Viz pot and 16 of Appendis. ‘They were wont minre fasgai= em ales thefe foperb entertainments, p. 52. + Hors IL, Od. xiv, 28, where fee Mont: Dacier. » Sixty-awo were employed by archbithop Neville, And the hire of cooks at archbithep Warhim's feaft came to 231. 65. 84, © Surypey Life of Cranmer, p. 45%, oF Lel, Coll wfupray ps 38 ‘Somptuary hws in regard to eating were not unknown in ancient Rome. Erafm. College p. 81. es ys fee Lei, Coll, Vie ps 36+ for ¢ Ed, 11, isEe c fp bere given to the public, and the methods which ye Editor has purfued in bringing it to light. EY This vellum Roll contains 196 formula, or recipes, EXand belonged once totheearl of Oxford, The late sSJames, Welt efquire bought it at the Earl's fale, "when a part of his MSS were difpofed of; and on the death of the gentleman laft mentioned it came _iuto the hands of my highly-eftecmed friend, the S prefent liberal and moft communicative poffelfor. Tc is prefumed to be one of the moft ancient remains of ‘the kind now in being, rifing as high as the reign Fof king Richard Il. *. However, it is far the largett ‘and moft copious colledtion of any we have; I fpeak sto thofe times. To eftablith its cuthenticity, and ren to ftamp an additional value upon it, it is the jentical Roll which was prefented to queen Bliza- fbeth, ia the 28th year of her reign, by lord Staf- ford’ hei, as appears from the following addrels, or Finfeription, at the end of it, in his own hand-writ- ing: © Antiquum hoc monunentum oblatum et mif- # fam eft majeftati veltrae vicetimo feptimo die menfis # Julij, anno regni veltri fecliciffimi vicefimo viij ab 4 prefume i¢ may be the fime Roll which Mr, Hecrne men- “tions in his Lib, Nig. Scaccari, T. p. 346. See is ee dterent Irv of his othe earl of Osfrdy ia the Bri, Mu in the econ of which he iks the Rolla ice of eign, ana cry ret rary add, Huh MSS, N® 7525. f Sethe Poem >xij imo veftro fubdico, veilra najettati Rds «1S, Stafford, aghamieat € 29 « Heres domus fubverfe Bu ‘The general obfervations I have to make upoa it are thefe: many articles, it feems, wer: in vogue in the fourteenth century, which are now in a mannet ebfolete, as cranes, curlews, herons, feals§, por- poifes, &c. and, on the contrary, we feed on fun- ary fowls which are not named either in the Roll, ot the Editor's MS. as quails, rails, teal, woodeocks, faipes, &c. which can fearcely be numbered amorg the final! birds mentioned 19. 62. 154.4. So as to fifh, many fpecies appear at our tables which are not found in the Roll, trouts, flounders, herrings, &c.*, Te were cafy and obvious to dilate here on the va tions of tafle at different periods of time, and the reader would probably not diflike it; but fo many other particulars demand our attention, that I thall content myfelf with obferving in general, that where- a of Edvarl dcke of Bu: sot s and this Fakeand © This Lord wes grand A521, whofe fon Hesty was rellred ia the grardion, born about 13775 mightbe 1g.or ag years old when Ihe preensed the Roll to the Queen, # Mie. Topham's MS. has jo am frop Revit Feat ® OF which Ke: # See Northum. Bock, p. 102, and Notes AS to corps, they wrte anknowa in England eR My Fatiey Wonks jaSutes, p98. 1135 Jom EE aBe f xii J Rah very able lalian critic, Lavine La Ffni(ter and unfavourable cc pisly ftrange medlics, difgutting ard propetterous efi, which We meet with in dpicius ; Dr. ‘yery fendbly replies to his Mriétures on that head, ts That thefe meffes are not imunedintely tobe rejeded, ‘becaule they may be difpleating; wo fome. Piuarcl flies, that the ancients dilfiked pepper and ‘four juice of lemons, infomuch that fer a long time f they only ufed the in their wardrobes for the fake M of their agreeable feent, and yet they are the mot ‘wholefome of all fruits. ‘The natives of the Wet A Indies were no lefs averfe to fait; and who would K believe that bops thould ever have a place in our common beverage !, and that we fhould ever think Hof qualifying the fweetnefs of malt, through good houlewifry, by mixing with it a fubfance fo egre- gioully bitter ? Mott of the American fruits are exe ceedingly odoriferous, and therefore are very dif ig at firft to us Eurcpcans: on the contrary, our EC fruits appear inipid to them, for want of odours {There are a thoufsnd inftances of things, would ye recollest them all, which though difugreeable to f afte are commonly aff a, 5, pafed feeni~ on cert ned into our viands inde: * cuftom alone reconciles and adopts fauces which are even naufeous to the palate. Latins Latinius there SL - 1 The Talons fillet the hop cetiva eas Theve was a ptt P on again them t. 1. Vie Fale, Worth. ps 5t7» Sev Evelyny Spina, ps aot. 469. es Huser cnr oe « fore orC xiv J ‘fore very rafhly and abfurdly blames 4 # account of certain preparations which to him, for- #footh, were diftelifhing". In thor it is a known maxim, thas de gyftbus non of difputandums ius, on And fo Horace to the fame purpofe : «Tres mihi convivee prope diffentire videntury * Poleentes vario multum diverfa palato. * Quid dem? quid now dem? renuis tu quod jubet alter. “Quod petis, id fane eft invifum acidumque * duobus. Hor. Il. Epitt. And our Roll fufficiently verifies the old obferration of Martial — ingeniofa gula of. Our Cooks again had great regard to the eye, as well as the taffe, in their compolitions 5 fowrifbing and firewing are not only common, but even leaves of tees gilded, or filvered, are ufed for ornamenting meffes, fee N° 175". As to colours, which perhaps would chiefly take place in ‘uttleties, blood boiled and fried (which feems to be fomething fingular) was uled for dying black, 13. 141. fallron for yele Lifer, Pref. ad Apicium, p. xis So we have Lomgs of gelic. Lel, Collett IV. p. 227. and a wild bour’s head ssh, p. 294. A peseock with wsit ach. VAs po by Lect Lambart 33, ibid, low,Cx J F and fanders for red’. Alkenct is alfo fed for jouring®, and mulberries; amydon makes white, BB; and turnefole™ pocoxas there, but what this co- Far is the Editor profefles not to know, unlefs it be ended for another kind of yellow, and we fhould ead jonas, for jautuas, orange-tzwney. Te was for F the purpote of gratifying the fght that jorilte Pjntroduced at the more folemn feafts. Rabelais bas ‘eomfts of an hundred colours. Gury, a5 was remarked above, was ever reckoned branch of the Art Medical ; and here Tadd, that the verb curare fignifies equally to drefs vidtuals', fo'cure a diftemper 5 that every body has heard of ror Diet, kitchen plxfick, &c. while a numerous ind of medical authors have written de cibis ct alf- is, and have always claffed diet among the gturals; fo they call them, but with what propriety Hthey beft know. Hence Junius ‘ Alena Grecis eft f vidius, ac {peciatim certa viétis ratio qualis a Me~ dicis ad wwendam valetudinem preferibitwe'? wet? Our on the Northambe De | NP68, 20. 58. Sce my fren jland-Boo!:, p. 41+ and MS EW. 34 PNP AT St Be 4UN° 93. 152. MS Ed. 37. + Perhaps Turmerick, See ad oe. + Tee, Andr. I. 1. where Dopatas and Mad. Dacier explais it of Fevokiog. Mr. Hearne, in delcribing our Roll, fee above, pois Fayan unace-untable miftake, read Fary intend of Cox, the plain [Reading of the MS. =F Janis Byym, vs Diets I ” CooksE xi J Cooks exprefsly tell us, in their prom, th work was compiled ‘by affent and a ‘ maifters of phifii: and of philofoph ‘in his (the King’s) court” where 2; fenle of medecine, phyfcus being applied to perfons Profefling the Art of Healing long before the z4th century ®, as implying fuch knowledge avd Aki in alt Kinds of natural faba medice, as was necefizy for them in prai end of th Ex es, contlituring the materia ice. At the 'or’s MS. is written this rhyme, ici coquina que ef optima medicina % There is much relative to eatables in the Schela Salernitana; and we find it ordered, that a phyfician thould over-fee the young prince's wer-nurfe at every meal, to infpedt her meat and driuk ¥, Bot after all the aryfement of phyficians and phi- lofophers, our procefles do not appear by any means to be well calculated for the benefit of recipients, but rather inimical to them. Many of them are fo highly feafoned, are fach ftrange and heterogeneous © Reginaldus Phificut. M, Paris, p. jro. B94 103. Chauee’s Malas is a doctor of phitck, p. 4. V. Jusii Etym. voce Phylicisn, Fer hte times, ¥. J. Rofls, p99, * That of Donatus is more modelt ¢ Culina medicinw famulattig teh 7 Lel.Coied. IV. p. 285. «Dit, Siculesrefrtprinos uypit Reges vidum quoigianuim omaine fampiti ex mecicoram pre- feripto. Liter 2d Apicy p. ine 1 . ‘compo-Be C xvii pofitions, meer olios and gallimawfreys, that they fee removed as far as pofiible from the intention of intributing to health ; indeed the meffes are fo re- pdant and complex, that in regard to herbs, in Si 6, no lef than ten are uled, where we fhould now be eontent with two or three: and fo the fullad, FFN6 76; conte of no le than 14 in The Phyficians appear only to have taken eare that no- ‘ 4 abi die tly noxious was fullered to enter the forms. iElowever, in the Editor’s MS. N& ri, theve is a eptelcriprion for making a colts, 1 prefume a culis, o Bsigorating broth for which fec Dodiley’s Old Plays, fle II.'124. vol V. 148. vol. VI. 365. and che eral plays mentioned in a note to the firlt mentioned Paffage in the Edit. 1580", | obferve forther, in regard to this point, that the lantities of things are feldom {pecified *, but are too ich left to the rafte and judgement of the cook, vho; if he thould happen to be rafh and inconfide- ate,‘or of a bad and undiflinguithing tafte, was ea EPable of doing much harm to the gue(ts, to invalids felony. feThough the cooks at Rome, as has been already ted, were amongit the lowelt laves, yer it was not Mfo more anciently ; Sarah and Rebecca cook, and fo i * See alo Lylie's Euphues, p. 282. Cevendith, Life of Woltey, ‘Pe tbt, where we hove cali, male; Cole's and Lycleton’s Did Justi Etymolog. v, Collice. 2 See howerer, Ne1gt, and Edicor's MS IL. 7. a do[ xvii J do Putroclus and Automedoa in the ninth Wiad. Te were to be withed indeed, that the Reader could be made acquainted with the names of our ma/ler-ccokr, bur itis not in the power of the Editor to gratify him inthat; this, however, he may be affured of, that a3 the Art was of confequence in the reign of Richard, a prince renowned and celebrated in the Roll, for the fplendor and elegance of his table, they muft have been perfons of no inconfiderable rank: the [king's fir and fecond cooks are now efquires by theit office,’ and there is all the reafon in the world to be- lieve they were of equal dignity heretofore®, To fay ‘a word of king Richard: he is faid in the proeme to have been ¢ acdnted the belt and ryallet vyand [cu- * riofo in eating] of all eft kynges.’ This, how- ever, mult reft upon the teftimony of our cooks, fince it does not appear otherwife by the faffrage of hitory, that he was particularly remarkable for his nicenels cand delicacy in eating, like Heliogabalus, whofe favourite difhes are faid to have been the tongues of peacocks and nightingales, and the brains of parrots and pheafants*; or like Sept. Geta, who, according to Jul. Capitolinus*, was fo curious, fo whimfical, ‘as toorder the dithes at his dinners to confit of things which all began with the fame letters. Sardanapalus » Vide the proeme, « See abor 4 Univ, Hil, XV. p. 352. ¢dBiopus pater linguasaviam hummae ‘na vocals lingua cxnavt; fils margaras? Lifer a Apiciu, Jel Capitol, 6.5. again;[ xx J fates and Sergivs Orata built houfe at the entrance ‘the Lucrine lake, purpofely for the pleafire and the Michard II. is certainly not reprefented in lory as Exefembling any fuch epicures, or capricciofo’s, as thefe®. Ir may, however, be fairly prefemed, that living was not wanting among d jat effeminate and diffipated reign. HI and the Editor’s MS, are chiefly foups, potages, outs, hathes, and the like hotche-potches; entire of meat being never ferved, and animals, whe- r fith or fowl, feldom brought to table whole, but ed and hewed, and cut in pieces or gobbets*; “mortar alfo was in great requeft, fome meffes ing a€tually denominated from it, as mortrews, ot Paorterclys, 28 in the Editor's MS. Now in this ftace fof things, the general mode of eating mul either have been with the fpoon or the fingers; and this fBethaps may have been the reafon that fpoons ex sf Athenzus, lib. Something of the fame kind is re= ted of Heliogabalus, Lifer Prats ad Apic. p. wi "8 To omic the paps of a pregnant fow, Hor. I. Ep. xv. 49. where fee Mont, Daciers Dr. Fuller wlates, that the tongue of aps were accounted by the ancieat Roman paate-men mt delcie mest, Worth. in Sullex. See other infances of extravagant 9 Toxury ia Lile's Pf to Apicias p vi # See, however, N° 335 34p 35- 445 ie dz caine(ae) ame an ufial prefent from gollips to their god-chil- dren at chriftenings'; and that the bafon and ewer, for wathing before and after dinner, was in whence the ewerer was a great officer, and the ewery is retained at Couit to this day!; we meet with d= nufie water afcer dinner", I prefame, perfumed and the words ewer, &e. plainly come from the Saxon efe, or French eau, tea roduced, Ticus, to return, ia that little anecdote relative to the Conqueror and Willlam Fitz-Ofers, mentioned above, not the crane, but the flefh of the crane is faid to have keen under-roatted. ‘Table, or cale would be of litrle ufe at this time, and the art of carving fo perfedlly ufeles, as to be almoft unknown. In about a century afterwards, however, a appears from archbilhop Neville’s entertainment, many arti- cles were ferved whole, and lord Wylloughby was the carver®. So that carving began now to be prac= ives, The hing, in Shakefpeare, Hen. VII, att iv. f& sand 5. cla the giffs of the fpontors, oon Thefe were uleslly wil and, the figores of the apoties being in general carved on ‘apehleioens. See Me, Stevens's core in Hi 1938, ve. VIL ps 5126 allo Gent. Mag. 1768, ps 436. * Led, Collect IV. p, 528. 2 See Dr, Perey’ carious not ™ Ibid. VI. p. 5.18. * They were not very commen at tableamong the Greeks. Cafaub, a Athenzum, col. 278. bur fee Le. Coll. Vie p. 7. * Leland, Cottetan, VI. p. 2. Archbithop Warham alfo had his carver ibid. p18. See alloy IV ps 236. 240 He was a greet officer, Noxthum’, tifed, + were called I pe on the Northumbs Book, p.4r7e} . Wes, ad the proper terms devifed. Wynken de Worle printed a Book of Kevvinge, Ax 1508, where ithe faid terms are regiftercd *, ¢ The ufe of forks "eat table, fays Dr. Percy, did not prevail in Eng- “4land till the reign of James I. as we learn from a remarkable paffage in Coryat 5 the paffage is in- eed curious, but too long to be here tranferibed, where brevity is fo much in view; wherefore I fhall only 282, thar forks are not now ufed in fome parts of Spain’. Bue then it may be fuid, what becomes of the old Englith holpitality in this cafe, the raa/-teef f Old Englund, fo much talked of? I anfwver, thefe ‘Bulky and magnificent difhes muft have been the pro- due of later reigns, perhaps of queen Elizabeth's ‘time, fince it is plain that in the days of Rich. IE our anceftors lived much after the French fathion. HAS to hotpitaiy, the houleholds of our Nobles facie immente, officers, retaiers, and fervants, beng Mestertained almott without number 5 but then, 26 ap- Spears from the Northumberland Book, and a:terw ‘from the hhoufehold efiablifmene of the prince of “Wales, A. 16:0, the individuals, or at leatt fimall panties, had their quantum, or ordinary, ferved out, where any good economy was kept, apart to them= felves'. Again, we find in our Roll, that great qua + Ames, Typ. Ant pogo ‘The terms may alfo be foen iu Rand. ‘Holme HT, p.78- y 1D. Perey, Le, * Thicknell, Travels py 260. 1 De. Birch, Lite of Henry prince of Walzt, ps 457+ feqe +38[xxii J ties of the refpective viands of the hathes, were often made at once, asN°17, Take hennes or conyrzer. 24, Toke hes. 29, Tate pyeger. And 31, Take g6es, &e, So that hofpitality and plentiful houfe- keeping could jult as well be maintained this way, as dy the other of cumbrous unwieldy meffes, as much as aman could carry. As the meffes and fauces are fo complex, and the Ingredients confequently {0 various, it feems neceffary that a word thould be fpoken concerning the prineipal of them, and fuch as are more frequently employed, before we pafs to our method of proceeding in the publication. Banter is little ufed. ‘Tis firft mentioned N° 81, and occurs but rarely after; *tis found but once in the Editor’s MS, where it is written borer. The wfoal fubftitutes for it are cil-olive and lard; the Inter is frequently called grees, or gece, or wlhite- rece, as N° 18. 193. Capone in Greaje occur in Birch’s Life of Henry prince of Wales, p. 459, 465+ and fee Lye in Jun. Etym. v.Greajie. Bithop Pac trick has a remarkable paffage concerning this article: ‘Though we read of checfe in Homer, Euripides, * Ticocritus, and others, yet they never mention $ butter + nor hath Ariftotle a word of it, though he ‘hath fundry obfervations about cheefe: for butter E N91, 92 160. ‘mas(xxiii J Tea ‘nor 0 thing then known among the Greeks; \dugh we fee by this and many other places, it was 2 ¢ fool among the eaftern people.’ The Greeks, I prefume, uled oil inftead of it, and butter Ho fome places of feripture is thought to mean only pecan. and what is faid of fe our Gloffary. Cheéfe. “See the Iatt artic! athe old Britons above ; as like leis applied, N° 113, et alibis and often in dl MS. as 6,7, &c. Ic is uled inftead of wine, Nee, Fand fometimes along with bread in the Edicor’s MS.1 faded it is a current opinion thar brewing with hops not introduced here till the ren ot hing ty VIII.* Bere, however, is wentioncd A. Wine is common, both red, and white, N° 24. 53. “This article they partly had of thei: own growh®, #5 wimp Patrick on Genefs xvi. 8. HEcatmer, v. Buter, So Judges iv. 1g. compared with v Jo by 156 Siow, Hil, p. 1038. _ * Lal. Call. Vi. p. 30. and fe Dr, Perey on Northumb Bock, ‘pata © ® Archaclogia, I. ps 329+ I. p. « Barington's Obfere, on Stat cdeeolog. Ip. 330. “Fite Stephen, WNonbumt. Book, p.6, and noes f N30 64 9 They( ssxiv J They had alfo Rhenith, aud probably feveral othor forts, ‘The tynegreke is among the fivcet wines in a MS of Mr. Alle. Rice. As this grain was but little, if at all, eal vaced in England, it mutt have been brought from abroad. Whole or ground-rice enters into a large number of our coinpofitions, and refimolle, N° 96, is a dire& preparation of Alkenet. Auchuft is not only ufed for colouring, but alfo fried and yloridred, 62. yfondyt, 162. i.e. diffolved, or ground. "Tis thought to be a fpcciés of the bugles, 2 Saffron. Safrwm, Brit. whence it appears, that s name ran through moft languages. “ Mr. Weever informs us, that this excellent drug was brought hither in the time of Edward IIL. and it may be true; but Rill no fach quantity could be produced here in the next reign as to fupply that very large contuinption which we fee made of it in our Roll, where it oceuis not only as an ingredient in the proceffes, but alfo is vuled for colouring, for flourithing, ot garnifhing, Te makes a yellow, N°68, and was imported from Egypt, or Cilicia, or other parts of the Levant, where the Turks call it Safran, from the Arabic Zapheran, «N99. # Fao, Mons p. 624. Wheneg[xm] hhetce the Englith, Talians, French, and Germans, have apparently borrowed their reipestive names of well acquainted wich the drug, it much in the Kitchen $ Pere Cal- et fays, the Hebrews were acquainted with anife, inger, fallion, but no other fpices Pynes. There is fome difficulty in enucleating the meaning of this word, though it occurs fo often. It js joined with dates, N°zo. 52. with honey clarified, 63. with powder-fort, faffion, and felt, 161. with iground dates, raifins, good powder, and falt, 186. and Naftly they are fried, 38. Now the dith here is morvee, hich in the Editor's MS. 37, is made of mulberries fand tio doubt has its name from them}, and yet there fe no mulberries in our difh, but pynes, and theres re T fafpett, that mulberries and pynes are the fatne, id indeed this fruit has fome refemblance to a pyne- 1¢. L conceive pyrinonade, the dith, N° 51, to be named from the pynes therein employeds and were whether pyner mentioned along with powder= fort, faffron, and falt, N° 155, as above in N° 161, Hhould not be read pyres. But, after all, we have ‘ones brought hither from Italy full of nuts, or ker« fnels, which upon roafting come out of their capjuls, id are much eaten by the common people, andthefe [perhaps may be the thieg intended. € Dr. Liter, Poets ad Apisium, p. sii § Cainer Diet ¢ Honey[xxvii J Honey was the great and univerfal fweetner in re~ + mote antiquity, and particularly ia this ifland, where it was the chief confituent of mead and metteglin. Ic is faid, that at this day in Palefine they ufe honey in the greateft part of their ragoutsi. Cur cooks had a method of clarifying it, N° a8. 41. which was done by putting it in a pot with whites of eggs and water, beating them well together; then fetting it over the fire, and boiling its and when it was ready to boil over to take it and cool it, N° so. This I prefume is called elere Fosey, N° 151. And, when honey was fo much in ufe, it appears from Barnes that refining it was atrade of itfelf™. Sugar, or Sugur’, was now beginning here to take place of honey; however, they are ufed together, N° 67. Sugar came from the Indies, by way of Damafeus and Aleppo, to Venice, Genoa, and Pifi, and from thefe laft places tous, It is here not only frequently ufed, but was of various forts, as eyprey Ne 41. 99. 120, named probably from the ifle of Cyprus, whence it might either come direéily to us, or where it had received fome improvement by way of refining. There is mention of blanch-powder ar " Calmet. Dia. w, Meats. X Barocs, Hil of EL. pert. UN 70, Editors MS, 17, alibi. 1 Moll, Geogr, I p. 130. Harris, Cll. of Voyages, Te ps Bye Bd, Campbell white| £ sxii] E-twbite fagar, 132. ‘They, however, were not the fame, for fee N° 193. Sugar was clarified fomctiaies with wine Spices. Species. ‘They ate mentioned in general Ne 133, and whole fpices, 167, 168. but they are more commonly Specified, and are indeed greatly wfed, though being imported from abroad, and from fo fur as Italy or the Levant (and even there mult be dear), fome may wonder at this: but it thould be confidered, that our Roll was chiefly compiled for the {ule of noble and princely tables; and tke fame may be faid of the Editor’s MS. The fpices came from the fame part of the world, and by the fame route, a fugar did. ‘The fpicery was an ancient department fat court, and had its proper officers. . As to the particular forts, thefe are, ¢ Cinamon. Canell. 14. 191. Canel, Editor's MS. to. Kanell, ibid. 32. is the italian Canclla. See }Chaucer. We have the flour or powder, N° 20. 6a. , 'See Wiclif. It is not once mentioned in Apiciu: 4 Macys, 14. 121, | Editor’s MS. to. Maces, 1340 (Béiter’s MS. 27. They are ufed winule, N° 158s land are always exprefied plur.lly, thoujh we now wl theiingular, mace. See Junii Etym, + Ne a0, 18, e2 Clove —Cloves. Ne 20. Dithes are flourithed with them, + 158. Editor's MS. 10. 27. where we bave cluys 44, as in our Roll, N° 1pg. Potedour gylefre Chauecr has iso? in the fingular, Galyngal, 30. and eliwhere. Galangal, the long, rooted cyperus®, is a warm cardise and cephalic. It is ufed in powder, 30. 47. and was the chief ingre- dient in galensine, which, 1 think, tock its name from it. Pepper. Ie appears frm Pliny that this pungent, warm feafoning, fo much in efteem at Rome?, came from the Fait Indies, and, as we may fuppole, by way of Alexandria, We obtained it no doubt, in the r4th' century, from the fame quarter, though not exafily by the fame route, but by Venice or Genoa, Ics ufed both whole, N° 35, and in powder, N° 83, And long-pepper occurs, if we read the place rightly, in N° gt. Ginger, gyngyn. 64. 136. alibi, Powder is ufed, 17920, alibi. and Rabelais IV. es 59. the white 4 Gloffryto Chaceer. Scethe Norhumb. Bock, p- 415 and 195 silo Quices's Di peak. an Rrackee's Nas Hits of Vegeables ® Liter, Pret ad Apiviuin, pai 4 Pliius, Nat powder,[ wis J powder, 131. and ie is the name of a mel, 139° fuere whether gyngya is not miread for gyegyry for fee Junii Erym, ‘The Romans had their ginger from ‘Troglodytica". * Cubebs, 64. 121. are a warm (picy grain from the aft. Grains of Paradice, or de parys, 137-7 are the greater cardamom. Noix mufeadez, 191, nutmegse | The earaway is once mentioned, N° 53. and was ‘an exotic from Caria, whence, according to Mr. Lyes | Fetook its name: ¢funt fering, inquit, carr vel carre, | fic difti a Caria, ubi copiofiffin’ nafeitur'? facet | ePowder-douce, which occurs fo often, has been ped into ovr Roll, F thought by fome, who have jult p a different name to be the fame as fugar, and on for it; but they are plainly miftasen, as is evident fram 47. 51+ 164. 165. where they are mentioned together as different things. In fhort, Ttake powder- douce to be cither powder of galyngal, for fee Edi- tor's MSIL. 20. 24, of acompound made of fundry © Bechart, Hl cok. 332 # See our Gie # Lye, in Junit voce Greynese aromaticC xxx } aromatic fpices ground or beaten fmall, and kept always ready at hand in fome proper receptacle. It is otherwife termed geod pocvders, 83. 130. and in Faitor's MS 17. 37. 38%. or peseder fimply, N° 169, 179. White poweder.douce occurs N° 51, which feems- to be the fame as blanch-powder, 132. 193. called blaynfte powder, and bought ready prepared, in Nor- thumb. Book, p. 1g. It is fometimes ufed ‘with powder-fort, 38. 156. for which fee the next and aft article, Powder-fort, 10, 11. feems to be a mixture like- wife of the warmer fpices, pepper ginger, &c. pule verized : hence we have powder-fort of gynger, cther & conch, 14. It is called fireng poceder, 22. and pethops may fometimes be intended by good posuders. If you will fappole it to be kept ready prepared by the vender, it may be the powder-marchant, 113. 118, found joined in two places with powder-douce. ‘This Speghe fays is what gingerbread is made of; but Skinner difapproves this explanation, yet, fays Mr. Urry, gives none of his own. After thus travelling through the moft material and moft ufed ingredients, the /pytenard de fpayn occur ring only once, I atl beg leave to offer a few words on the nature, 2nd in favour of the prefent publication, ‘and the method employed in the profecution of it. * Bur Ge the next article, 3 The-ffor-to mae gyebmnenny— Rarey. AR of pen h eee Tae at at of Gem Bu Sat ry 8 Sef 5 ache Caen ow Fahy Hipeae ns aie sf Rent SA i LAMPLT- 2s charge stint ony: aoae oP apron tn apap malt. Gre 0lo06. "ies ecoumann . = dnd OABen eas oreypie in, OF PE atone RIMS aiio-< phate porBss Sop gauge, af od eedC xi] = on The common language of the formule, though fold and obfolete, as naturally may be expeded from «the age of the MS, has no other difficulty in i but {what may eafily be overcome by a fmall degree of Ppradtice and application * : however, for the furcher {illuftration of this matter, and the fatisfattion of the Feurious, a fac fimile of one of the recipes is repree feted in the annexed plate. If here and there a [hard and uncouth term or expreffion may occur, fo jasto Mop or emburrafs the lefs expert, pains have {been taken to explain them, either in the annotations [under the text, or in the Index and Gloffary, for we have given it both titles, as intending ic fhould anfwer the purpole of both ¥. Now in forming this alpha- bes 2 would have been an endl thing to have Fecourfe to all our glofaries, now: fo numerous, we hhave confined oufelves, except perhaps in fome few fnftances, in which the authorities are always men- | tioned, to certain contemporary writers, fuch as the {Editor's MS, of which we fhall peak more particu arly hereafter, Chaucer, and Wiclif; with whom We have affociated Junius’ Etymologicon Anglicanum. © Doing, hewing, Yeckng, eyeting, tens, bs we ely * nderftood. : 1 By combining the Tedex and Glfiry together, we have hed 2 ‘opportunity of elucidating fome terms more at large than could cane ‘Yenienly be done ia the noted, We have al cali the Index tothe ‘Roll, and that to the Editor's MS, into one alphabet; difinguithe So howerer thelater fom the fone. r +: AsC xii J As the abbreviations of the Roll are here retaitied, in order to eftablith and confirm the age of it, it has been thought proper to adopt the types which our printer had projeéted for Domefilay-Book, with which swe find that our charaéters very nearly coincide. ‘The names of thedifhes and fauces have occafioned the greateft perplexity. Thefe are not only many in number, but are often fo horrid and barbarous, to ‘our ears at leall, as to be inveloped in feveral in- flances in almoft impenctiable obfcurity. Bithop Godwin complains of this fo long ago as 1616+, The Contents prefixed will exhibit at, once a moft formicable lift of thefe hideous names and titles, fo that there is no need to report them here. A few of thee terms the Editor humbly hopes he has happily enucleated, but ftill, notwithftanding all his labour and pains, the argument isin itfelf fo abftrufe at this diftance of time, the helps fo few, and his abilities in this Tine of knowledge and fcience fo flender and confined, that he fears he has left the far greater part of the tafk for the more fagacious reader to fupply : indeed, he has not the leaft doubt, but other gentle- mea of curiofity in fuch matters (and this publica. tion is intended for them alone) will be fo happy as to lear up feveral difficulties, which appear now to him infuperable. It muft be confefled again, that ¥ Godwin de Pratt. p. 624. thef { xssiii ) the Editor may probably have often failed in thofe [rery points, which he fancies and flatters himfelt to (Ghave elucidated, but this he is willing to leave to the candour of the public. 8 Now in regard to the helps T mentioned 5 there is Fpot much co be leafnt from che Great Inthronization- Hfealt of archbithop Robert Winchelfea, A. 1295, Heven if it were his ; but I rather think it belongs to [larchbithop William Warham, A. 1505% Some ufe, “however, has been made of it. is Ralph Bourne was inftalled abbot of St. Auguf ine’s, near Canterbury, A. 13095 and William horne has inferted a lift of provitions bought for the afl, with their prices, in his Chronicle *. The Great Featt at the Inthronization of George jevile archbithop of York, 6 Edward IV. is finted by Mr. Hearne‘, and has been of good fervice. “In Dr. Drake's edition of archbithop Parker, p. Isl. it is ven to archbifiop Winchelfex: bur fee Me. Bately's Append, to ICentuaria Sacra, p. 27+ of the Archaologia, I, p. 330. and I's Colleftanes, VI. p. 30. whete itis again printed, and more at 5c, and alribed to Warham. F* Thorne, Chron. inter X S VI. ps 54. Ea 1770. © Leland, Colle&. VI. p. 2. See alfo Randle Holme, UL. p.77- top Godwin de Prafal. p. 6y5. Ed. Richardt where there foxne confiderable variations inthe mefles or fervices, and he and Rollin Leland will 1. Col. 2010, of Lel, Colleet. fone anothers f Elizabeth,[ xxiv ) Elizabeth, queen of king Henry VIL. was crowned “A. 1487, and the meffes at the dinner, in two cou are regittered in the late edition of Leland's Col tenea, A. 17704, and we have’ profited thereby. je Lenten Inthroiiization-feat of archbithop “William Warham, A. 1504% given us at large by «Mr: Heiene’, has been alfo confulted. There is a large catalogue of yiands in Rabelais, lib. iv. cap. 59. 60. And the Englith tranflation of ‘Mr. Ozell affording little information, I had recourfe to theFrench original, but not to much more advantage. There is alfo a Royal Feaft 2+ the wedding of the earl of Devonthire, in the Harleian Mifc. Ne 279) and it has pot been negleded. Randle Holme, in his multifarious Academy of “Ar- morys hag an alphabet of terms and dithes®;. but sthough Uhave preffed him into the fervice, he has not contributed much as to the more difficult points. he Antiquarian Repertory, vol. I. peat, eshi- sibits an ‘entertainment of the mayor of Rochetter, “A. 1460 5 but there is little to be learned from thence. ‘Tite prefent work was printed before N° 31 of the Antiquarian Repertory, wherein fome ancient recipes in Cookery are publithed, came to the Editor’s hand. 4 Vol IV, p. 226. a * See fick paragraph before. # Lelandls Colles. VIL pe 16. 4 Holme, Acad, of Aunory, UI. p. 81. Imatf [ xv] Pend maft not omic my acknowledgan d the prefent dean of Carlille, to whom £ indebted for his vfeful noses on the Northumberlang~ Houlehold Book, as alfo for the book itt, be ka MS belonging to the Editor, denoted, when cited, Mby the fignature MS. Ed. Icis a vellum mifeellany in “fmall quarto, and the part refpeéting this fabjeé \eonfilts of ninety-one Englith recipes (or mymr) in Lcookery. Thefe are difpofed into two parts, and are Lncituled, ‘Hie incipiunt univerfa fervicia tam de |. ¢ camibus quam de piffibus.’* ‘The fecond part, ree jlates to the dreffing of fith, and other lenten fare, Exthough forms are alfo there intermixed which proper- jly belong to, fleth-days. This leads me to obferve, ‘that both here, and in the Roll, meffes are fomerimes ‘accommodated, by making the neceffary alterations, P both to ficth and fith-days.! Now, though the fab- | je€ts of the MS are various, yet the hand-writing is uniform and at the end of one of the trails is added, Explicit mala Compoti, Anno Di © o&ogelimo primo ipfo die Felicis et Audaati.’*, ive. g0 Aug. 1381, in the reign of Rich. If, The laa- guage and orthography accord perfeétly well with this date, and the colle@ion is confequently contem- ‘porary with our Roll, and was made chiefly, though EE Our chief affitance, however, has bees dean from E lec Bispiins puio in he esos Seong Pas HEE Nop. 85. here NP 17. 35. 9 4 fa the commoo edlendar of our mills and breiarie, the ict is called Alene, but in the Kalend. Romn. of Job. Prono, Pais.i652, p. 126, be ia ween dace, a8 ees and Mario. Be, ps 414s notCoxxi J not altogether, for the ufe of great tables, as appears from the fuergeon, and the great quantity of venifoa therein preferibed for. ‘As this MS is fo often referred to in the anno- tations, gloffary, and even in this preface, and is a compilation of ‘the fame date, on the fame fubje8, andin the fame language, it has been thought advife- able to print it, and fubjoin it to the Roll; and the rather, becau(e it really furnithes a confiderable en Targement on the fubje&, and exhibits many forms unnoticed in the Roll. ‘To conclude this tedious preliminary detail, though unquettionably a moft seceffary part of his duty, the Editor can fcarcely forbear laughing at himfelf, when he refieéts on his patt labours, and recolleéis thofe Fines of the poet Martial 5 Turpe eft difficiles habere nu; Er ftuleus labor eft ineptiacum. If, 86. and that poffibly mefdames Carter and Raffald, with others, might have far better acquitted them- felves in the adminiftration of this province, than he hhas done, He has this comfort and fatisfaétion, how= ever, that he has done his belts and that fomé cou- fiderable names amongtt the learned, Humelbergius, Torinus, Barthius, our countryman Dr. Lifter, Al- meloveen, and others, have beftowed no lefs pains in illuitrating an author on the fame fabject, and. fearcely of more i:aportance, the Pfeudo-Apicius. 3 THEFO Crj : . THE proms or CURY. } f+ + + fome* of cury ® wes compiled of the chef Mois! Cok of kyng Richard the Secunde kyng of « nglond = altir the Conquett. the which was acofted bef end ryallet vwyands of alle cté. yng, and ie was copied by affent and * This isa kind of Preamble to the Rull, A (pace isle for the al word, intended to be afterwards written in red ink, and pre- ‘fumed to be Dis. Fame the dnela over it being citer eatally ‘omitted, or fince obiiterated, means form, writen Foie Lelowy and in N° 19s. * Cury. Cookery. We have adopted it in the Tiite. V. Pe ynglond. E was incended to be prefised in red ink. Vide & Note # and‘ 4p. This Saxon letter withthe power of 1 is ufed alma pore pewally in our Roll and the Editor's Mic have averted toi; bu this chara Every one may nut er isthe ground of our pre‘ent ‘Ke. the ¥ in the® ca’es being evideot'y only an akered and mote modern way of writing “ wyind, This word is to be underfiood in the coucieie, gue © syander, a curious epicure, an Apicisn V, Preface. © eft ynges. Cheiflian kings. AC'being to be inferced afiere abbreviations $b, F that § hi Wards (v. now “and ia red ink. Chaucer, v, ehrifen. avyfe-- Gee avyfement of Maifters and ¢ phifik and of philofophie pat dwellid in his court. Firlt it techip a man for to. make cSmune potages and cSmune meetis for howthold as fey fhold be made craftly and holfomly. Aftirward it techip for to make curious potages”e mec? and fotil- tees for alle man’ of States bothe hye and lowe. And. the techyng of the fome of making of potages q of meet othe of flesh and of fifsh. buth* y fette here by noumbre and by ordre. ffo fis litle table here fewyng! wole teche a man with oute taryyngy’ to fynde what meete f hym luft for to haves orto make grofiden benes. . . «+ b F or to make drawen beness » oe eee te f or to make grewel forced. 6... an eed un G aboches in potage. « « F apes in potage. vse see eee E owt of Fleth ss. s esses eee ve fand, Read ™Phifk, V. Preface. 5 Sotitees, Derices in pafte, wax, and confedtionary wate 5 ree viving sow, in fome meafur, in our grander defers, V. Indes. ¥buth, Be orare. V. Index. "fewing. Following; from the French, Hence our eye write ten formerly eafie. Skelton, pr 1445 and eyfw, Ames Typ, Ant. p, 9: * F is omitted for the seafon given in note %, hebolas,C31 hebolas. G owrd in potage. . «+ 1 g yle of Flesh. . « fF unges. . « b urfen, vine vite C ora wees eee + XI £ n oumbles. « .xun R oobroth. wee MITT, t redure. «+ Xv M ofichelet. . xr b ukkenade. « xu _ © onnat ; xvi, | drepees eee xX pM awmenees .« xx 1 e gurdouce.... xxn xxtte apois in Cofcy. I hh aares in talbotes. . ss ee eee eee XEN Hares in papdele. eee xxi © onnyng in Cynees «eee eee C onnyng in gravey. . + #C hykens in gravey. «+ f Het in galyntyne. ss eee P igges in fawle fawges ss eee eee s awfe madame. xxv xxv. eee xxVL XIX. Xxx. G ees i hoggepot. vee eee eee ee ee ANKE camel of pork oo ee cee eee eee e KK Az ChikensC4] © hikens in Caudell. . ¢ hikens in hocchees «+ + « + fee ee xxKEET ; onc or to boyle Fesint, Eee) Capons and Curlewes... J 7" * ct XxX Yank mange eee ee eee eee ee xKKVE lank Defforte. oe... vee oot xNXVIE XXXVI, arlcee ete Oo OR we OiWoiscoo ou oggcDuKG i ufihel. eee mt I vfshell enforced... 6. eee eed um MOMS ees eee ee De eet ve B lank mortrews. 4 + « ei vn D rewet of almony, 2h vin P cionsy flewed. ss... eee ee HVE Lofeyns. ee eee eee 1x. T oath ee eee ee eee eee Xe Pp ynnonade. ss... x Rooke sees vee ee x. COmaNves ee eee eee eg eee de xa, N ew noumbl of Deer. . « sant. NOt eee ee eee eee xv. Nota. . eee eee eee XVI 1 pynee. Ce + oxvITe + NTH in is omived Chyryfe.{ *w yme grace. . + P esa of Al in, xvi C hyrye oe... p ayn Fondewe. C totoh ee eee Th ax, F onnell... 2. eee ee 4 ouce ame. . C onnyng in Citypp.- eee 1 eche lumbard. . C onnyng in clere broth p ayn Rago... rect f urmente with porpeys. P errey of Pesin, . Oe eee eee Chichess ee ee eee of renche owt. M ake. 2 quapat. . Salt... F enkel in fopp. Che... a ppulmoy.. 2. S lete opp... Detelorye, © 6 ce cee ww ae S owp Dory fee Tn xin TT, xvi. Tapeye eee pee eee eeefe oy S aufe Sarzynes.. int see ditt am, creme of almands 6... ey, G vewel of almand oe eee N. yp € adel of alimand mylke . 0. aS. vee owtonclmea! mylea n= eee ts oe FEY ee eee eee ee nt a Poche. vee eee iB) rewet onlayreme gery ee eee een M actoWss oe ee eee ane xr Poles eee ee xm Co ydawey ee ee hl R efivolle ee eee ee xy xv ¥ yannde Ciptes ss ome. eee eee, xvi V yalide Cipre of Samon. . . Mt, xvitn, v yalide Rye oe ee ee ao € ompott. « . g cle oF Fy... G dlee of fiebh. . . € hyfannes eee a. seen © ongurin awe se ee. et R ygh in wee... m akerel in fawee eee ee. ee ee ee te P ykes in brafey. Pompeys in broth, oe ee ee verte B allok broth... 0.4, betes ee eeu + Ge xe eleseles in brewet. « G awdel of SamOn, ove ee ees p laysin Cynees es pee tes ¥ of to make Flaumpeyns. ».. + + f of to make noumb! in lent. F or to make Chawdn for lent. . « « f urmente with porpayss ese F ylett in galyntyne. «5 v eel in buknade. 8 ool in Cyney.» + © yfters in gravey. oe ee m ufkels inbrewet. os eee ee (© ylters in Cyneys soe eee ee ¢ adel of mufkelss.. 64 ee M ortrews of FyGh. « « see 1 aumpreys in galymtyne, 2. L aumprofs in galymtynes «6 + 1 ofyns in FyGhe day. 6 eee S owp in galyntyne, se eee fobtefawle ss eee eee ee C olde Brewet.. see ee ee eee . peer can(yis ee eee eee E gurdouce of Fyihs oe Cold Brewes se ee ee P evorat for Veel and Venyfoi . tench in Cyney. co x ce xt ce xin ce. xm ce. xine ©. xv. c. avis co xvi. ce xvi c. 1s vt ven Vian wnounfee £ awee blafche for Capotis y fode. « $ awce Noyre for Capons y rofted. «+ gealentyne, ee ee eee ee eae Geyngie eee eee tee verde fiwle oe eee $ awce Noyre for malard. ¢ awdel for Geese ee ee G hawddn for Swank... ee fawee Camelynes 6 oe ee eee L umbard Muflard. 6 oo eee eee Nota. eee eee Dye f ryto blaiiched, See wee F ryt of paltake 6 ee ee ee Ff rytOof mylkes oe ee ut Ritpoot Etbeet | ee ee vaifiowl. 2.6 6 ee eee ee K/ijoeurhon 6000 G6n ce ruftard of fleGhe ee M ylatof Pork, 2. ee ee ce ruftard of Fyfh. ee eae € ruftard of erbis on fyfsh day. 2. Lefsh fryed in lentOn eG W aftels y farce oe ee fawge y fared. oe ee Sawget se eee ee eee ¥E avr, Yi, xvin, VE xvinn, Vie xix. Tie. Bo tiem. dion ii. an Vite xvte Vite xin. Vite xv. Vite xix vir. Vin. 1. cxylpes.C9] 7 a TYP. eee ee eee c £C tame... eee T art in Ymbre day t iT artde Bry... artde Brymlent. 5... 0. tart of Fleth. oe... k pT alts... ee. | tart of Fyth, {.S ambocade, etbolat. ee ee eee eee N ylebeke oe eee eee | £ or to make Po Dorryes.¢ of pyngs« Comagre . . artrows. 6. ee eee eee Picemsye ee Goce Bourfews.. 0... ee eee eee f pynoch y fryed. oe Benes y frye ee ee ee ee r ufshew$ of Fruyt. oo. D aryols. . Flaumpens. 6... © hewel on fefth days... hewel on fyfth day. Hately oo. veer kh we i B comadotcomadoh ee eee eases Challe oo .e eee eee f ortomake twey pecys ofPeey to faflen to gydre os porfaicy pocras ee ve eee ee F or to make blank ma f or to make Blank Defire. . 5. F or to make mawmoune. 6... the pety pode oe eee ee ‘A nd the pote puai xplicit tabula, Sax. vine, 1K.For to make gronden Benes *. . AKE benes and dry hei a noft*or in an Oxene and hulle hé wele and wyndewe © out hulk and waythe hé clene # do hi to feep in gode broth B ere hé w Bacon. For tp make drawen Benes. mm Take Benes and fee HE and grpnde hem Tamort® ‘and drawe hem up! w gode broth a do Oynotis in the broth grete myncedS% do } to and cold it with Safroii and ferve it forth. * Gronden Benes. Beans ground (y grOnd, as N® 27. 53. 125.) firipcof their hulls, This was a dit of the poorer houlelolder, asallo is 4 and 5, and fome others. Vanef An off or Kiln, Vide Glof eve Of. Take Conyng or Kydde.and finyte hem on peeys rawe, and frye hem in white grece, take rayfoiis of Coraice and fry hE take oynis pole hem and hewe hem finalland fry bem. take rede wyn fag powdd of pep. of gyng of conel. falt. and caft pro. and lat itfecp with a gode dative of white grece X sie it forth. Capoiis in Cofiey a xxit. ‘Take Capons and roft hem right hoot pat pey be aot half ynouk; and ewe hem to gobstt and catt hem ia por, do jto cleie broth, feep hem p pey be , hein. 1a Take Conyois or kidd and howe hem fiall on mofcels* op oa pecys. pboile hem w the fame broth, rave an almalide mylke and do the fei povith, catt Hfto powdd galyngale & of gyas, with AU of Rys. and cold it wip alkenet. boile it, fale it. & mefle it for ‘with fag and powd® douce. Peiolis ° yftewed. fhvnn Take peions and ftop hem with garlee ypylled and with gode erbes ihewe. and do hem in an erthen pot. "ondyng. Sif thick, "Almony. Almaine, or Germany. Almmy. Fox, pit I. pe 259, Alananie. Chon. Six. p. 242 Ve ad N° 2. ‘mofeel. Morfels, + Peions, Pejons, ive. Pigeons, jis never writen heve ia the & mldate of a word, aft; C 30 3 aft fro gode broth and whyte grece. Powd® fort a faftoi Fions & fale. Lofeyns", Tre. Take gode broth and do i an erthen pot, take M3 of payndemayn and make pf paft with wat. and make fof thynne foyles as pp with a roller, drye it harde and feep it broth take Chee ruayn grated and lay it in digh with powdd douce. and lay jon lofeyns ifode as hoole as fou mizt*. and above powdd and chefe, and fo twyfe or thryfe, & site it forth. Tarlett, in Take pork yfode and grynde it finall with fufren, + medie it with ayreii and raifons of coraunee and poxr- a fore and Lary and make a foile of dowhy “and clofe the fars * fine. caft po Tarlet ia Panne with faire wat boillyng and fale, tale of the clene Flefh withoute ayreh g boite it 7 gods broth. eaft fo powe® PLofyas, Vide in Glo ‘Moyles 8 Pap. Leaurs of pafle a thin as *Cheie ruyan, 166, Vide Gio, saint. Mi can, # Tarletes. Tarts, in the procels foite of dowh, or dowght. A :eaf of patie, *fars, Forcel-mest, . douceC 3r J ace and falt, and meffe the tartlet 7 ¢i6h g hclde the fewe fonne, Pynnonade*. inxt Take Almand iblaiic ched and drawe hem siidell Tiricke* with gode broth of with wai and fet on the Fore. and feeb it, calt fro zolh of ayrel ydrawe, take ry yliyed 7 oyle oper in grece and Jxo white Powdd Houce, fug and fal ¢ cold it wip alkenet a Iytel é Rofee, it, xt katate thyk mylke as to fore welled *, att fro fog # gode porcion pyn. Dates ymynced, cancl. ¢ powd? gyn and fecp it, and alye it with fos of white Rots, land 8 of rys, cole it, falt ic @ meffe it forth, a p wilt ia fede of Almaiide mylke, take fwete crem lof kyne. 5 Conmarye Moxa Take Colyande Cara didellthicke, Somesvia thick, thief * Rote. From the white roies duevein suentioned. See N® gt. in Mi. Ea, bur Ne 47 there is toxaly llereat, welled, failed; directed, “Cormarye, Quaie, *Golyaadre, Coriander. 4 FiteC32] File f togFd and falt it, take lor? of Potk rawe and fle of the fiyn, and pryk it wel with a knyf and lay it im the fiswle, roitt fo what p wilt, ¢ kepe Fat p fallith Piro T the rofting an: feeb it in poflynet with faire broth, ¢ sie it forth witp j roof anoon &, 9 xx Newe Noumbl of Deer. xin, Take noumbles and waifhe hem clene with wat and falt and pboile bé i wat, take hE up 7 dyce hi, ‘ ane + do W hE as w 00) noumbles, Nota. Ixy The Loyne of the Pork, is fro the bippe boon to the hede, Nota. Th xva. ‘The fylet buch two, that buth take oute of the Peftels Spynee *, Thexvin Take and make gode thik Almiad mylke as tofore, : and do fin of fof hamthern', and make ieas a rofe, pile. Thete. Police. Leg Spynee. Ax male of Haws, the bertics of Spines, or Hausthornes * Hawthera, Hawthorn, s000, Tmmediatly™ Chyryfe.C3]. ¢ Chyryfes Th xvii, Fake Almand unblanched, wailshe hem, grynde hem, drawe hem up with gode broth. do pro thridde ‘part of chityle. b, fon. take oute and sgrynde hem finale, make a lay® of gode brede x powdo and falt and do feo. colo ie with fondt fo that it may be jeadyng, ad torts ie with ancys and with ehewe- es, and ftrawe fuppon and sfc it forth. x. Payn Fondew™. Tixax. Take brede and frye tin grece opin oyley take it and lay it in rede wyne. grynde iW alos take hony and dovt ina pot and eat finne gley?* of ayreli wip Fi litel wat and bete it wele togider with a sklyfe% fet {tote the fit and boile it. and whan the hatte arifth [t0.goon olen take it adn and Kele ity and whan it Fis) clarified?’ do it to the ofe with fug and fpices. Sobyiyes Ching in the proce Chere. MG BS, Th 2, | bine tere are cherie And this Gh is exidennly made of £ Chen, which probably were chiey impor a this dime from [ Ruiner, though they have a S208 ame, einyes im teodene. Contents, Tefen o ean doled, V. fod ia ‘ous. gre, White. suf. Stee hate, Seems to man Bling or ap. 1 goon, Gor E SaltC 34] fat it and loke it be Mlondyng, florith it with white coliaidee in confyt, Croton *. itt. . Take the offal of Capos of of ope brid. make hé etene and pboile hem. take hhem up and dyce hem. take fwvete cowe mylke and caft pinne. and lat it boile. take Payndemayn* and of p felf mylke and drawe thurgh a cloth and caft it in a pot and lac it eep, take ayren yfode. hewe the white and caft fto, and alye the fewe with zolkes of ayren rawe. cold it with fafron. take the zolkes and fry hem and figrith hem with and with powdd douce. Vyne grace', iin Take {male fylet® of Pork and roft hem half and ° ° 2 finyte hem to gobett and do hem in wyne 3 Vyneg and Oynoiis ymynced and fewe it yfere do pro gode Powdds Z falt. @ stie it forth. "Crowe. MG Ed. 23. has Coase, but a diferent dithe *Payndemayn, Whitebread, V. ad N° gr, *'Vyne Grace, Named probabi ode of dreffng i fram grey wl fing andthe seine Ve Glo. race Fj Fae Fonwéll.C3]. Fonnell". Mian "Take Almand unblaviched. geynde hem and drawe em up with gode broth. take a lombe * or a kidde id half rofl bj. or the pride’ part, finyte hym 7 bet and eat hym to the mylke, take Gnale briad fyfatted and yftyned*. and do jto fog, powdd of cae el and falt, take zolkes of ayreli Warde yfode and fdeene*a two and ypaiiced® with 0 of canell and Hlorith } fewe above. take alkenet fryed and yfordred® nd droppe above with a fe} and metic it forth. Douce ame*, nate Take goie Cowe mylke and do it in a pot. take fel. faizge. yfope. faiiay and oop gode herbess hewe sm and do hem in the mylke and feep hem. take apots, half yrofted and finyte hem on pecys and do ro pyn and hony clarified. falt it and colo it fafcoR @ sie it forth. *Fonnell, Nothing in the recipe leads to the etymon of this Souiroas di, Lobe, Lamb, F thridde, “Third, per metathefin © yfalied and yatyneds ‘ eleeue, loren. Bot ypinced. pounce « yfbadred. eked, doled | they. feather. *Douce Ame, Quafi, a delicious dith. V. Blank Defire in Glo, F ofthis tifte occur in Apicis. See Humeberg. p. 2 Ez Con. -€ 369 Connyng in Cyrip& = Ai ams, Take Cényng and | fecp hem wel {good broth, take wwyne greke and do jto with a portion of syne and 9 of cancl, hoole clow quybibes heote, and oop gode Spices with raifois coraunce and gyngyll ypared and ymynced. take up the conyng and finyte hem on pecys and caft hem into the Siryppe and feep hem a Titel on the ffe and sie it orrh. Leche Lumbard 5, Tiev, ‘Take rawe Pork and pulle of the fkyn. and pyke oot } feyn fyaew and bray the Pork in & mort w ayrel awe do jto fo ft, raylosscortnce, dat mynced, and powd® of Pep powd® gylotje, ¥ do ita bladder, and lati feep til it be ynowhy. and whan it is ynowh, kerf if lefhe it * in likeneffe of a pefkodde’, and take grete rayfoiis and grynde hem in a moré, drawe hem up wip rede wyne, do fto mylke of almind cold it with fafiders @ fafro’, and do fto powdd of pep 3 of "cyrip. In the pets Sipiye. ings, Content. Sire, or Sing, 28035, Sob 133 # Leche Lumber, So ele from the country. Randle Home fays, Leach is a kind of jelly made ef cia, ifing-glals, fug: 204 alonés with other compounds* * Lethe it, Vide Gloff. - ‘Pelkodge, Hull or pod of a pea gilofreef sd ilofteand bole, and whan itis boiled take pod fof cane] and gyn, and tp it up with wyne. and do Kalle pite thyng togyd. and loke pat it be rényns, and Fhe ie not fecp aff that itis cat togyder, T sie i Korth. Connyng in clere broth. «iets Take Cosyng and finyte hem 7 gobet and waifsh em and do hem in feyre wat and wyne, and feep {them and fkym hem, and whan pey buth ifode pyke ‘hem clene, and drawe the broth thurgh « Aja and do the Heh Fwith Fa Pofvocr and Aye its and do Feo vync® and powd’ of ‘gyng and a grete mite and “fale aff the lait boillyng and sfie it forth. Payn Ragoi™, Ti vate ‘Take hony fog and clarifie it togydre. and boile “ie with efy fr, and Kepe it wel ® brényng.and whan a bath yboiled a whiley’take up a drope* fof wip py fyo¥; and do it ina litl wat and Toke if it hong *to- pydek, and take it fro the fyre and do fro the thrid- rEnyon, Peshaps thin fom the eld rms, rune Vide Giof, A fyne i. Clole its V. Ghil » Payn raga. Ie ie not at al explained fn the Recipes *Drope. Drop. thong. Hing, or hangs ; peendeleC 3377 rdendelera powd3 gyngch and fterctit togyd til ie bi Syne to thik and caft it on a wete* table. Jesh and siie it forth w fryed mete on flesh day. oF on fyfshe dayes, Lete Lardes*, Mevrin Take plel and grynde with a Cowe mylk, medle it With ayre® and lard ydyced take mylko-afé pp hat to done* and myng * with. and make Jof dytife con Tours. If wolt have zelow, do fo fa and no + BEL If} wole have it whitey’ non} plel ne fafron but do fto amydo. If} wile have rede do pto fans dies. If pou wilt have pownas do feo turnefoles, If} wilt haye-blak do fro blode ylode and fryed. and fet on the fyi {as many vellels as } halt colours perto Febiddeniee, "Third par pechapy of bly i.e. of bend may be eaialy omincd here. V. Ghat Mere. tie Fete. wee “ee Lardes, Lani inform of Dice ste nace fn the prove See Lel Col, VI. 5. Lae isthe Fr. La, mil VNeoe er Bit, Ltaal, Hence, peibsps, Lede Giyas aad. Lie Rea Lal. ColLAV. p. 237. But Viep. 5, it s Lobe Fo done, i. done. * myng. mix Spores. Qu. Y urmefite. Not the Mower Hetogye, buta drug. Northimbs Books ps3: 19. fuppote ic to be Tamer. V- Booke' Re Aids of Vegeabi, pg. where itis ufed both in dct nator sing. andC 39 3. id feep ie wel and lay pile colours 7 a cloth firft oon id fithen anop upon him. and fithen the pridde and e ferthe, and pile it harde til it be all out clene. nd whan it is al colde, teh it thynne, put it Ta anne and fry it wel. and sie it forth. Furmente with Porpayss tite sxe Take Almand blanched. bray hem and drawe hea ep with faire wat, make formente as before * and cat farmente pto, 4 meife it with Porpays. Perrey of Pefon®. fies. : Take pefofi and feep hem faft and cove hem til fei sft. Jenne take up hem and cole hem thurgh a cloth.'take oynofis and mynce hé and feep hem in the sme fewe and oile pwith, calt fro fugus, falt and afro, and feep hem wel paff and stie hem forth. Pefon of Almayne*. Mix Take white pefoit, waiGhe hem feep hem a grete while. take hem and cole hem thurgh a cloth, waifshe ' | *Porpays. Portes, Contents, and fo N° 116, Porpu's *asbefore. This is the fir mention of it. SPerrey of Peidny i. e- Pens, Persy feems to mean pulp: Vide N° 73. Mr. Ozell in Ratelsis, 1V. fis by Peas fxs. : © Almayne, Germanys called Almony N° 47. renders Puree de hemC4] hem i colde Wat til the hulles go off, caft hem in a pot and colic p no breth* go out. and boil de hem righe Wel. and ealt pinne fouls mytke of stmcad and a prye of £3 of Rys wip powdd gyng faftom and fales hych Txm Take chich ad wry hem! afhes all ny;t, of lay hem in hoot aymets§, at morrowe, waifshe hem in clene wat and do hem oije the fire with clene wat. feep hE up and do pro oyle, garlec, hole fafro. powd’s fort and falt, feep it and meffe it forth, Frenche', ai. x11. ‘Take and feep white pefon and take oute p perrey © € phoile erbis ¢ hewe h€ grete g caft hé i a pot w the perrey pulle oynoiis ¢ feep hi hole wel i wat ¢ do hi top Perrey w oile @ falt, cold it w fafroi g meffe it and caft fon powdd douce. breth. Brent sir, fleam, Mf Bd. > sChyches, Ficie, veichess In Fr. Chien Cary hem, Dy ben, ot cover bers. Cha fe Aymers, Embers; of hich iti evidently a corruption, Mae morrowe, Next Morning. 4‘ Frenche. Contents have it more NPG * Perey. Pulp. Veal N* zo. 1 Makke, Frexchs Oztey, VealCar] Makke!, fies. Take drawen benes and fee hz wel. take hé up of the wat and caft hé in a mort grynde hem al ro doult Zi pei be white as eny myik, chaw'' a litell rede frye, caft pamong in gryndyng, do fo falt, lefhe it i dit. panne take Oynotis and mynce hem fmale and feeh hem Tolle til fey be al brofi®. and flrish ite ifsh with. and siie ic forth, # xx Aquapatys*. Tiexw. Pill garlee and cal it ina pot with wf aud oil, and Leh it, do feo fateod, fale, and powdd fort a ‘dreffe it forth hool. Salat. IT xv F Take plel, famge, garlee, chiboil, oynots, leek, “borage, mynt, porrect?, fenel and ton treflss, rew, hrofemarye, purflarye’, laue and waifche hem clene, "Make, Jpsotem. "= Chawf, Wann. a. Brown. * Aquapatys. Apuapates, Contents, Perhaps named from the water led in it "Pomteies. Fr. Perret. ‘Ton treliss Creffis, V. Glo, *Parilye, Perflsin. : j F pikeC4) Pike hem, plok ke foall wip Fyn*honde and myng hhem wel with rawe oile, lay on vynefg and fat, and slic it forth, Fenkel in Soppes. Aexvin, Take blades of Fenkel. dhrede hem not to {male, do hem to feep in wat and cile and oynois mynced Fwwith. do fro Gttof and fale and powd®, douce. stie it forth. take brede ytafled and lay the fewe ono- ward, Chae, HLxvan Take:elena campana and feep ie wat. take it up and geynde it wel in a mort. temp it up Ww ayrea fafroti and fale and do it of the fire “and lat it not boile. caft above powd® douce and site it forth. Appulmoy?: Mian, Take App'es and feeb hem in wat, drawe hem thotzha find, tke almafide mylke ¢ hony and £0 of Rys, fulioH and powd® fore end fal. and feep it flondyng, Spon thine, “Chr. Qu. ater 1s fe ater, as in Ne *Appuimiy. Anns Bit. Ed. N19, named from the apples employed, V. Ne 149, F londyog, thick Slete4 C43] . Slee" Soppes. Wie ake white of Lef and flye hem, and do hem to ‘tep, i wyne, oile and falt, roft brede and Jay in {dyGh and the fewe above and sie it forth. ; Letelorye *. Ife te Lt Take Ayron and weyng hem thurgh a find and ‘do fro cowe mylke with butt and fafrom and falt and fei it wel. lefhe it. and loke at it be ftondyng. and e it forth. 9 x Sowp Dorry *, iiiar. UTake Almind brayed, drawe hem up with wyne, boite it, calt fuppon fafroti and fal, take brede tated in wyne, lay fof a leyne® and ach of p fowe and Alle togydte. florth it with fo, powd® gyng and sie it forth. Rape’, anna Take half fyg and helfraiois pike hem and waifthe hem in wat fkalde hem in wyne, bray hem in a moré, *Stee. fie - “Leelorye. The latter part of che compound is uakown, the ichis Fr, Lait mill, Vide N° 68. Sowpes Dory. Sopa endoried, V. Deryyia Glo, *Aleyae, a layer ‘Rape, A diffylable, as appears from Rapey in the Contents. Yap, MCLEAN? 49. Refer, ibid. IL 28, j 5 Fa andC 44) and drawe hem thorgh a fray. caft bem in a pot and }wip powdd of pep and oop good powdes alay it up with 9 of Rys. and cold it with {adres fale its & meffe ic forth, Sawfe Sarzyne®. asian Take hepp and make hem’clene. take Almind Disiched, frye hem T eile and bray hem in a mort swith hepp. drawe it up with rede wyne, and do in fof yncwhy with Powdd fort. lat it be fondyng, and alay it with £0 of Rys. and cold it with alkenee and ‘meffe it forth, and florith it with Pome garnet. If > wilt in flefshe dayyfeep Capofis and. take the brawit and tefe hem final and do fro. and make the lico of ‘fis broth. Creme of Almind. _. Take Almind blaiiched, grynde hem and drawe hem up thykke, fer hem ote the fyre ¢ boile hem. “fet hem adoii and fpryng hem with Vyneg, exft hem ‘abrode upon a cloth and caft uppo> hem fog whan it is colde gadre it togydre and lethe it in dyfsh. *Sawfe Sarsyne. Sey. Contents. Saracer, we prefumey from the nazion or people. There is a Recipe in MIG Ed. N° 54 for a Bruct of Saroyeft, but there are no po * Fico, Tiquor. = Elpry nates concerned. fink. 1 Grewel= C45] + Grewel of Almand, tien ES Take Almand blanched, bray hi W oot meel®, and 3 up with wat. caft pon Safrofi ¢ fale ge Cawdel of Almind mylk, — ainievire Take Alovind bicfiched an’ drawe hem up with i > ° 2 2 ie ‘wyne, do fto powtd of gyng and fu and cold it ith Safroi. boile it and sie it forth. i & Jowe of Almind Mylke, titi. vitz. “Take erbes, boile hem, hewe hem and grynde hem Hale. and drawe hem up with wat. fet hem on the Prire and feep the owt with the mylke. and cat pon s fat. & sife it fort. Fygey * anieax. “rake Almand blanched, grynde hem and drawe hem up with wat and wyne:quaré fy@ hole rsitoas. cat fro powd® gyng and hony clarified. feep it wel ¢ fale it, and ste forth. 4 got meel. oat-meal. 1 Jowtes, V. ad N° 60. “'Fysey. So named from the figs therein ufed, A differcit Recipe, Mf. Ed. N* 35 has no figs. & Pochee.C46 J Pochee IL x. Take Ayreii and breke hem I fealdyng hoot wat, and whan pei bene fode ynowh, take hé up and take olkes of ayren and rawe mylke and fivyng hem to- ° feat trie Bydre, and do jto powed gyng fafrot and fale, fet it Olle the fire, and lat it not boile, and take ayreit ilade €calt f few onoward. ¢ sie it forth, Brewet of Ayrin. iinxr. Take ayrei, wat and butt, and feep hem yfere With (afrofi and gobett of chefe. wryng ayrel thurgh a ftraynd. whan the ivat hath foden awhile'take Rae the ayreli and fwyng hé with Vious. and cafl fro. fet i oule the fice and lat it not boile, and sie ie forth, Macrows™, tex, Take and make a thynne foyle of dowk, and kerve icon peces, and cat hem on boillyng wat ¢ fee) it wele. take chefe and grate it and butf caft bynethen and above as lofyns. and siie forth, Pochee. Poached eggs, Very diferent from the prefent wa * Macrows, Maclean acording tothe Recipe in Air, coe ‘efponds nealy enough with our procelis fo that this tile fecme to want mending, and yet I know not bow to doit to fatisficion, 4 Tolle.ta Toftee™. nih xt, Take wyne and hony and fod ie° top and ym cline, and feep it long, do fro pow of gyn. pep vl fale, toft brede and lay the few jo. kerue pecys gyng and AO ic pwith and meffe i forth. : Gyngawdry ?. minx Take the Powche and the Lyud of haddok, code ng and hake* and of oop fifthe, pboile hé, take hé yee hem fall, take of the felf broth and wyne, lay0 of brede of galymtyne with gode powdos and He caft a fyfohe inne and doile it. ¢ do pto amy- i. § cold it grencs Erbowle'. Miiexv. Take bolas and feald hem with wyne and drawe eri with ®a l7nd do hem in a pot, clatify hony and fdo ro with powdd fort. and 3 of Rys. Salt it ¢ ‘Hflorith it w whyte aneys. @ site it forth. ‘ Toffees So called from the toafted bres fad ie. mix it, » Gyngawdy Pouches Crop or Aorach, #Lyud, Liver. VeN° 137. ‘Hake, “A‘tius ater, flve Merlucius, Aldror.” So Mr. Rey. Pennant, TUL p. 1562 j tBsbowle, Perhaps fom the Bola, or Bulle employed, PS with, ise, thurgh or thorough, Refiolle.C4 J Refinolle % ix Take Almapd blaiched and deawe hem up with Wat and alye it with 3 of Rys aac! cv sto powdd of eyng, fug and fale, and Joke it be ncz fondyag , smeffe it and sie it forth. Vyaiide Cypre*. Hitexvine ‘Take oot mele and pike out the fon and grynde hem fmale, and drawe hem thurgh a fy 08. take mede “op wyne ifonded in fog and do ite inne, do pro Powd0-and fale, and alay i with 3 of Rvs and do Fat jc be Rondyng. if thon wilt on feth day take hhenf and pork yfode ¢ grynde hem finale and do feo. € meffe it forth, Vyande Cypre of Samo, aitiexvrrm Take Almand and bray hem unblafiched. take cal- *Refmlle. From the Rice there ule; for Ml. Ed. ILN® 5. thas Ryfnme, where me feems to be Fr, mel, ue writen alo in the Roll. Rice moles pouage. Ll. Coll, WIs ps 25. Not tondjng. Thin, diluted, V.N°98. Not to [to] fonde yng, Tate = Cypré. Ciprey Contents here and N° 9B *Smcn, Salmon, war7 C49] ® Sami and feep tain lewe wat drawe up yn the broth. pyke out the bot out of the Sand wi fib clene ¢ geynde it final cult Py mytk @ > togyd fe alye i 3 of Rys, do to powdd fort, fu ¢ fale fg cold it w alkenet ¢ loke p hit be not ftondyng and meffe it forth. Vyanod Ryale Tie xax. Take wyne gress, op rynythe wyne and bony clarified pavth. take 13 of rys powdd of Cyne op of pep ¢ cancl. 0) 0 of eancl powdd of clow. faftotie fug eypee- mylberyes op faiid?, medle alle fife to- id. boile ie and fale it. and loke fae it be londyng, Compott ce Take rote of ple. pafternak of rafelis*,ferape hem F and wailthe bz clene. take rap ¢ caboch ypared and colar. Neo 167. Re Holme fays, 'Calver isa term as iad tra Flyonder when to be Boited in ol, vinegar, and fpices and 1 be «and imvediately dreffed is called Calber Salmon and in Litteton fain” Bor in Lancsthire Salmon newly chen Sela is a young falons elexe water. warm, V. Glofh {Compot.. A compuition to be alivays ready at hand. Holme, ML. p.78. Lel. Coll, VI. ps 5+ ‘Palernak of raféus. Que G + 7 icome. i &C 50 J icorne’ take an erthen pine W clene wt ¢ fer i on fhe fre. caft alt pie fine, whan fey buch boiled cat feo eeF ¢ phoile hem wel. take pile thyng up ¢ lat it Kele on a fair cloth, do fro fale whan it is colde in -4 vellel take vineg powdd g EafeoH ¢ do fro. @ tar alle pile hing lye fin al ny of al day, take wyne Breke and hony clarified togid’ lumbarde muflard ¢ TaHGORS corance al hool. ¢ grynde’powde of esnet Powdd douce ¢ aneys hole. # fenell feed, take alle fife thyng Teall tos¥d ia pot of erthe. and take jor when p wilt ¢ ste forth, Gele Sof Fyish, on Take each, pykes, eclys, turbue and plays’, Sr ——— drye ‘"ypared sad icoene. The fet relates to the Rapes, the fecond to he Caboctes, and mcars carved or cu fa pices [cer Jeli: Gets Conienis here and in the pext Recipe, ee ee Soe hese eee fame pre. feviption . 2 AL cosmonthoughe his i was mot estan a England elt fe itn of H. VIM: but he B® soz. roy, He Su Liss, or Gents: ME ELIE 1. 5. Pyguane Toncity, If a Piiys, 33. Chaucer, ©. Lace: ad Lal, Coll 1V. pr aa Vi pet. 5. Lsee Tid. p. Gs Mes Tophan’s MI wries ee 250) mentions Jeon eqisies fe Lees amorgt the ih which aoe fidimonger Rite Have ia bis op. They were the arma othe Lucy family fo caly a Ea. 1. See aio Pennan’s Zoot It P28, 410. 'Phays. Phive, tke tt, hepane. do fo powed of pep and fatro ynovvh, lat it ep and thymic wel whan itis» lene, cowche fifshe on chargets + row a cloth onoward g siie it for". C3) yé W a cloth do hé ia pine do fro half vyne?- y half wyne € feep it wel. g take the FyGhe and pke it iclene, cole the broth thurgh a cloth a fe cle Gele of Fle! .CIh Take fwyh feet ¢ faowt and the e:rys' caponss Snynge call fete, @ wailche hé lene. ¢ do hé to feep the priddel ™ of wyne ¢ vyneg and wat and make forth as bifore. Chyfanne®. scout, Take Roches, hole Tencl and plays ¢ finyte hem gobett. fry he i oyle biache alenand. fry he @ calt rales corance make Iy0 of eras! of brede of rede wyne y of vyneg p pridde part pw fyg drawen ¢ do ‘feo powdd fort and fale, Doile it. lay the Fifshe {an [eten panne cit the fewe jto. feep oynotis ymynced (cal Fine. Kepe hit and ete it colde, ' fo BDot be. do EO 'Berys, Eats. Thriddel, -V. ad N° 67. : *Chyfanue. Qu. . Ga CongueC2] Congur in Sawfe. scott. Take the Cong and feat hj. and fmyte bY im = pecysa ep hym. take piel mynt pel + a Teo fawse, brede and falty powd® fort and a Titel garlec, claw a lite, take and grynd ie wel, drawe it . rofinary up with vyn@ furgh a cloth, eaft the fyh Ta velfel and do } fewe onoward g sie it forth. Rygh Pin Safe. w0.¥. Take Ryghzes and make hem clene and do hé to feep. pyke hé clene and frye hem i oile, take Almand and grynde hé i wat or wyne, do fio atmand blafiched hole fryed foil ¢ coriice fep the lyO grynde it finale do, fo garlee ygronde 4 Tiel fale g Fions powd® fort ¢ fatten boite it yfero lay the Pyfshe in a veffel and caft the {owe fto. and meffe it forth colde. Makerel in Safe. seavte Take Makerels and fmyte hein on peeys caf era on wat and ions, feep heim wich myot and wip oof erbes, cold it grene or zclow, ans! meffe it forth. *Congur. ‘The Eel NP 105, 106. # Rygh. A Fith, and probably the Legh, sled Compre. Sai * Contents here, and Pykes. C 3] + Pykes in brafey % scovite Fake Pykes and undo hem on womb’ and waifshe em clene and lay bem ona rooft Tene * Fenne take Je wyne and powds gyng § fog good wone* fay boile it {an erthen panne ¢ mieffe forth } pyke @ fy the fevie onoward 7 Porpeys in broth. se.viIt {Make as Fou madeft Noumbles of Flefh with oynoiis. J Balloc * broth. sos Take Eelys and hilde * hem end Kerue hem to ys and do bem to {cep jn wat and wyne, fo fat it alitel of ftepid ™. do fto faywge and oop exbis w + oynoiis ymynced, whan the Eclis buth foden do hem in a velfel take a pyke and kerue it to ot and {ep hym in the fame broth do pro powdd ng galyngale canel and pep, falt it and caft the 5 . lys pro ¢ meffe it forth. sBaafey. Qu. Womb, elise * rooft Irene, a roatting iron. good wone. a good deal, V. Gloft on epi, exped therein. Vs NP rio, few, ive. a few .. ElesC se J Eles in Brewet. wos Take Crust of brede and wyne and ‘make a lyd, do jxo oynois ymynced, powde, f cand. ga tel wat and wyne, loke pat it be Mepid, do feo falt, kerue pin Eelis ¢ feep he wel and sie hem forth. Cadel of Samia. sox. Take the gut? of Sanidn and make hem clenes pb le hem a Iytell, take hem-up and dyce hem. flyt the white of Lekes and kerue hem fimale. cole the broth and do she lek finne w oile and lat it boile to yd yfere*. do the Samoi icorne pin, make a yd of Almind mylke ¢ of brede § cat Peo Spices, fafror: and falt, feep it wel. and Joke fac it be not fondyng. Plays in Cyce, sooxin Take Plays and finyre hemco pecys and fry hem in 2 oyle, drawe a yb of brede 4 gode broth ¢ vyneg. and do fro powd’ gyn’. canel. Joke p it be not fondyng, pep and falt and For to make Flaumpeyns. ve, xtrn. Take clene pork and. boi c it tendré. fenne hewe it finall and bray it final in a mort, take fyg and boile * toayd ylere, One of thelethould be frack out S Vide N° 104. Qu. hemCss J em tendre in figale ale, and bray hem and tendre efe with, FEne wailthe hem 7 wat § pene If © hem i opi W Ayred, penne take pow’ of pep. or els 'd0 marchant g ayrefi and a porcidn of fafroi and lt. pelle take blank 1. eyreli g 48 © make a patt a roller, pone make pof finale pelete. g fry hé brovi slene grece # fet hem aljde, fenne make of } oo} fel of p patt long coffyns' ¢ do pcomade € fin. and fimale about. fine kyt aboue foure of fex wayes, Panne take ett fp kuttyng up, ¢ pee cold it w 2olkes of Ayres, hem thick, ito the flaumpeyns above DP tell eg fet hé an ovene and lat hem bake efelich®, id Panne sie hem forth. lof: hE faire with a cotied §, ¢ pynche 9 For to make Noumbl in‘ Lent. ve. x11. i Pelt, MEd. N®16, Balls, yells, fom Fe fle fede dest, ies pur ale BI Cotyas. Pies without Ids come, Qu, corsd. coven, ety. ern? etch, catly, gem. foyme, take, Perpewilly ull in MI Ed, from Saxman, ods yng. Ifa Ceding be a fiwall ad, as we nos underlined cuding feems a contradigtion in teri, 4 boileC563 : boile hé tendre ¢ mynce hE finale + do hé i fat blode, take crust of white brede ¢ {tne it thurgh a cloth. Fenne take oynois iboiled and mynced. tke pep and fafroR. wyne. vyneg ayfell* op alee ¢ do fro 4 sie forth. For to make Chawdon® for Lent. .c. xv. ‘Take blode of gurnard and cong 4 f pinch of gur- ard and boile hé tendre ¢ mynce hé {male; and make 4 ljre of white Crust and oynotis ymynced, bray itt moti ¢ panne boile it togyd til ic be fondyng: penne take vynef op ayfell ¢ fafron ¢ put it pro and sie ie forth. Furmente with Porpeys. sce xVE Take clene whete and bete it fimall in a mort and fanne out clene the doutt, fenne waitthe it lene and boile it tyl it be tendze and roi, Janne take the fecunde mylk of Almind ¢ do fo. boile hé togid ih it be ondyng, and rake f firkt mylke alye it up wip a pefiet. take up the porpays out of the Fur- mente @ lefhe hem ia dithe with hoot wat. @ do fafron SAyGll. Biel, vinegar. Liteon. *Chawdsn. V. Glo, Penne, Feather, or pin. Mi Ed. 28. toco C.s7 J tof farmente. and if the porpays be falt. feep it by of felf, and se it forth. i 7 Fylett in galyntyne. sCoXVITe ‘Take Pork, and roft it tyl the blode be tryed out € [broths ake crust of brede and bray hem i a mort, & Farawe bg thurgh a cloth with p broth, Fenne take of- jase Jefhe hem on brede & do to the broth. Fanne take fpork, and lefhe it clene with a dreffyng knyf and caft i into p pot broth, ¢ lav it boile til it be more tendre. nme take fat 1y3 fro. fine take a porcid of pep fand fad? ¢ do }to. Fanne take plel € yfope # mynce it fnale 4 do fto. pine take rede wyne op white grece (rayfoiis @ do fro. g lat it boile a Iytel. : Veel in’ buknade" sCeXVITT. ‘Take faye Veel and kyt it in fale pecys and boile je tendre i fyne broth op in wat. fanne take white irrede of waflel', and drawe Jof a white... wo wip fyne broth, and do p Iy@ tothe Veel, ¢ do fafrof co, ine take plel bray it Ta morég the Juys fof do fro, and pine is pis half zelow ¢ half grenes t "Bukaade, V.N° 17 sWattel. V. Glo the broth, Suppated to be prepared beforehand. *Juyse Julies H neC 38] fine take a porcion of wyne € pomdd nmarchan ¢ do Jo and lat it boile wele, and do fo altel of y neg € sie forth, . Sooles in Cynee *, seat Take Sooles and hylde hem, fep hem in wat, finyte FE on pecys and take away the fynnes. take oynolis iboiled @ grynde the fynn hw and brede, Grawe it up with the GIF broth, do fro powd® fort, fafroi ¢ hony clarified with falt, feep it alle yfere, ° broile the footes ¢ meffe iri dyfth g lay the fewe above. ¢ siie forth. ae xx Tench in Cyne. vn Take Tench and fmyte hem to pecys, fry hem, drawe a 1y0 of Ray lors corsiice with wyne and wat, do pto hool raifons rowed DoF Bing of slowes of canel of pep do the Tench fro @ fee} lie w fag eypre falt. @ molfe forth, “Titel of yneg We fax, a nt simgar, omiting of So rg¢y sa hral of lel *Crneer Gap, Conta, both here and N° as 123. See before, N° a5, Ca ee 2 Oy fersC 59] Vit Schyl Oyfters and {ep hem in wyne and io hase* own broth. cole the broth thurgh a cloth. take ale mand blatiched, grynde bE and drawe hé up wich the fel broth. ¢ alye it wip £3 of Rys. and do the ‘oyfers finne, aft in powdd of arn, fag, macys, feep it not to Rtondyfig and stie forth. Oyfers in Gravey. Motkels* in brewet, Vine Take mufkels, pyke hem, feep hem with the owne broth, make a 1y2 of crust >g vynef do in oynois mynced. & caft the moskels jto € feep it. @ do feo povdd w a lytel fle @ fafton the famewite make of oylters, i | | Take Oyfters pboile hem Ther owne broth, make 41ly0 of crust of brede @ drawe it up wip the broth ind vyneg mynce, oynois & do feo with erbes. @ calt he oyiters inne. boile it. do fro powde fort ® ‘alt. & meffe it forth, ‘Oyfters in Cyne. Vian PSchyh, Ahly tke of the fet, hare, there der N° 12y. Chawcer Mus mye below, and the Contents Mulder rules, ie, of bread. . Ha Cawéel[ 6 J 2 Cawdel of Mukkels. Take and fee mutkels, pyle hem clene, and waifshe hem clene i wyne. take almand g bray he. take some of che muskels-and grynde he. @ fome hewe finale, drawe the, mofkels ygrBnd W the fe broth. wryng the almiad with faire wai. do alle Fife togid. do fio Vious and vyneg. take whyte of lek g pboile he wel weryng oure the wat and hewe he finale, et oile ro W opnofis phoiled ¢ mynced finale do fro powdd fore, fatcon and fale. a lytel {cep it not to to® flondyng @ meffe it forth. Mortrews of Fyfsh Vive Take codlyng, haddok, op hake and lynds with the rawnes and feep it wel in wat. pyke out 5 ones, grynde finale the Fy(she, drawe a lyd of al- mind @ rede w the felf broth, and do.the Fyfhe grofiden fro. and feep it and do fto powd® fort, faf- rei and falt, and make it flondyng. Laurupreys in galyntyne, Vive Take Laumpreys and fle®hem with vyneg op with white wyne & falt, fealde hé T wat. flyt hem a litel £10 10, ise, too too, Vile N° 17, 4 sawnes, roce. © fle, flay, Kill,E Pen Pavel. 6 a. g reft aMel at the navel, take ie the gott at the ende. Kepe wele the -blode. pur the Laumprey on a fpyt. root hY @ kepe wel the Forece, grymle raylots of corancis by up fw vy do jo pow? of gyn oF Fgalyngale®, 0 of cancl. powdd of clos, and do pro Laifois of coratice hoole. w p blode & p grece. feep it @ falt it, boile it not to ftondyng, take up the Laumprey do hy in a chargid®, @ lay § fewe ono- 5 ward, ¢ sie hy forth, Ewyne, and crust of bred Laumproiisin galyntyne. Wis vtte Take Lamproiis and fealde he. feep hem, meng powd® galyngile and fome of the broth togyd Wile it # do pro powdd of gyng 4 ft take the { Laumprdns ¢ boile bé¢ lay hi i dyih.¢ lay the fewe F above. ¢ sile fort. Lofeyns‘in Fyfh Day. Vi.wnite Take Almand uabluiiched and waifthe hé clene, drawe hé up with wai. feep > mylke g alye it up w ely draw of bee aj ups A word fees tof giyages ies ponder. V.NP 10% Charge charger or dit, V.NSa27. MLofeyns, Lan, Content. lofeyns-C @ 4 lofeyns. calt pro fatto. ug. fale meffe it forth with colyandre 7 confyt rede, & sie it forth, 9 x. Sov of galyntyne, viix. Take powd® of galyngale with fu and’ fate and boile it yfere. take brede ytolked. and lay the fewe ‘onoward, and sii ic forth, Sobre Sawfe, Aix, Take Rayfoiis, grynde hem with crust of brede; and Grawe itup whch wyne. do fto gode powdés and fale, and feb it fry rock, loot, fool, of 00) pode Fyfsh, alt} fewe above, & sie it forth, Cold Brewer, Vix, Take crome of almafd. dry ic ina cloth, and whan itis dyed do it in a vellel, do feo fale, fag, and white powdd of gyn and Juys of Fenel and wyne. and Tae it wel onde, lay full ¢ mete ¢ dreffe ie forth, Oat xx Pect ™in confyt, Vian Take peet and pare hé clene. take gode rede wyne 7 € mulberes*of afd? and feep } Peet pin ¢ whan pei * Sowpes of Galyatyne, Contents has in ree, Srupes mesns Sopa, ‘rome, crumb, pulp. Peet. pears, “mulberet. mulberries, for colouring, buck163 th ylode, cake hE up, make 2 Gryp of wyne greke, ap Ynage® w Dlafiche pone’ op white fag and powdd feyne € do the per pin. fecp it a lytel @ meffe ic forthe Fgurdouce? of FyGhe. vis x11 Take Loch of Tench op Solys finyte hem on pec fiy hE in oyle, take half wyne half vyneg and fug make a firyp. do pto oynofis icorue 4 raifoiis corafice. and grete rayfoi's. do fro hole fpices. gode powdds ‘and fat, meffe p fyGh ¢ lay p fewe aboue and sie Porth. Colde Brewer. Vioxnr, Take Aad and grynde hi, take the resdel” ‘of wyne op the priddll of vyneg. drawe up the Ale maid pu. take anys fag @ branch of fenel grene a © fewe. @ drawe hé up oeid wp mylke take pond (of cael. of gyng cow. ¢ maces hoole. take Ryde fa} chiketis op flefsh. ¢ choppe hem fmall and teep hem, take all pis flefeh whan it is fodel g lay it i a * Vernage. Vernaccia a fort of Italian white wine PEgurdouce, Vide Glo. ‘icorue, icorven, cut. Vs Gloft {8 Tweydel, ‘Two part, #@ clene V.Gbt.C 6 7 clene velfel g doile P fewe # calt fto fale, fi cal fis in p pot with flcfh. a2,* Pevorat for Veel and Venyloa. Ui xvs Take Brede# fry it in grece.druwe i ap with browh and vyneg, take fro powd® of pep ¢ fale and feree ie fon the fyre. boile it ancl meife it forth Sawfe * bluiiche for Capolis yfode. + viexvr. Take Almand b temp it up with Vions and powdd of gyagyh and meffe it forth. iced and geynd hem al to douft, Sawle Noyre for Capoiis yrofled. vis xvtte Take the ly of Capons and root it wel. take anyfe and greynes de Parys*. gyng. canel. @ 2 lytill crutt of brede and gnde i finale and grynde it up W Vions. and with grece of Capois. boyle it and sie it forth. tab ive sie fink, *Pevorat, Peverade, from the pepper of which ic is prinetpally compoved. *Sawfes “See, Contents. ABN? 1370 Fc Pays, OF Pursdif. V, Prefs Galyrtyne.C & 1 [ . “Galyigser, cen Take crus? of Brede: and grynie hem fale, do f galyngale, of canel, of gyngyn and fale i feo powdd of fy temipre it with wyneg and drawe it up purgh a ‘fsaynd ¢ mele ic forth Gyngeti®. payndemayn and pare it lene and funde it wip Vyned, and with 2 ine grynde and emp jin pow gyng and falt, drawe it thurgh a Gnd. and iste forth. Verde* Sawfe. vite “Take plel. myn. garlek. a ital Spell and fawge, ‘alitol canel. gyng. pip, wyne. brede. vyneg @ fale geynde it final w fafro® ¢ meffe ic forth. Sawle Noyre for Malard. " Viiets + Take brede and blode iboiled, and grynde it and rawe it thargh a cloth w VyneS, do fro powdd of 7 Galymyne, Galentyne, Contents 3 | VGynatn From the powder of Ginger therein fed. [+ Svendes Te has the foun! of Greenies but a6 there it 20 Sort in ty eis fo name fom the other bers. ail Spells Wild thyme : T syns,C66 J 8108 ad of pep. ¢ f grece of the Maulard. fale it. Doile it wel and sie it forth, Cawdel for Gees.” Vilar, Take garlee and gnde it fmalo. Safron and 22 & with @ file. and temp it up with Cowe Mylke, and Reep it wel and sie ie forth, Chawedom *for Swank Warr, Take,} ly and f offtlof the Swann ¢ do it to fecp T gode broti. take it up, take out FP bonys, take @hewe the Neh fpate. make a Ly’ of crust of biede 6 Of p blode of Swan yfoden. @ do fro powdd of clow ¢ of pip ¢ of wyne § falt, © feep it g cat Ach fro ikewed, and mei ic forth } Swan, Savife Camelyne®, vite, Take Rayfeis of Coraice. ¢ kymels of notys: & crust of brede g powd® of yng clow 8 of cane. by itfwel togyd and do it fro. fale ity temp it up with wyneg. and sie it forth, *Chawdén. V. Glos total. Exe, Gil pEameliae. Qu. if Cann fom the Fawr of Coxe P "5. bray. Lumbard[44 Lombard Muftard. Take Mufttrd feed abd waithe it 4 4 bvenc, grynde it diye, fevfeitthurgh a fate, clarifie bony we wwyne 4 vyneg ¢ fore it wel roped! and make Ae thikke ynowg, @ whan wile fpe thynne Ww wynes ide fof make it Nota. Vinewhe * Cranes Gand Heros thul be armed with lard of Swyne, and eten with gyng. Not: Vile Vite | Pokok and Peruch thul be pboileds lardid and fbotted. and eten with gyngen. Cranes. Adit frequent formerly at great table. Arch=o- “Dogs, TL p. 171. mentioned with Herons, as here, Ml. Eds 3+ Iere’the fame Recipe oscits, et vs Lele Coll, IW, ps 226. VI ps 38. Rabeltis, 1V.c. 59. E. of Devon's Feat. Macmeds ME Ed N? 3. has enarmed, as may be read there |Bnormed, however, in Lel. Celle. IV. p. 225. means, decorated Jithcoateof arms: Sheldes of Brawn ae there i armor, px 226, reves there is fach a word as exreed, Leland, p. 280. 2856 oF» which approaches nearer.t 68) Fry blafiched. Vii. irr, ‘Take Almand blafiched and grynde hé al to douit, do fife i a thynne foile, clofe it pine falt. and fry it in Oile, clarifie hony w Wyne. @ bake it pws Frytd of Pafternal of * ha of Apples cae + Take fkyrwat and pastnak and apples, # pboile he, make a batd of 0 and aye, cat ro ale, faftom & fa, were hii bad and faye WE ole o gree. do ro Almaiid Mylk. — sie it forth. Frytd of Mylle. vi te x ‘Take of crud * and jiffe out f wlieyze', do fro si whyte of ayrel. fry hes do fo. & lay on fag and mefle forth. Fryt® of Erbes. Wrhexr. ‘Take gode erbys. grynde hE and medle™ hi w 0 and wat ¢ a lytel zeft and falt, and frye hi i oyle, and ete he clere hony. A rytour, Se. Contents bas only, Foxtons of Paflrsatc, NB. Bytouris Friver * Cruddes, Curds, per mctthetn. Vaheyas. whey. ‘= medley mix, Rafjots.C6 7 : Rafyols ™ Vile xe, go Take fiwynet lyuis and { {grate it. and take zolkes of ay i ‘ad do fro a lytull of lard carndn lyche a de®. chefe # ; wynde it to bail'as grete 25 apples take prealle of » fwyne ¢ cat cfie * by bY elf fin. Make a Croft i 2 [ trape'. and lay p bet jin g bake it. and whan, Fey Duth ynow; :put pin a layd of ayreli w powdd fore and Safrof. and sie it forth. 4g make hit fowple dag whyte grece, powdd douce ¢ of gyng € Whyte Myst *. STiaxunt. Take Ayrei and wryng bE thurgh a cloth. take ‘powdd fore, brede igrated, « fafrot, alt fro a gode 5 auite of wynef with a Heull fatty medle all yferes make a foile ia tip € bake it wel finne, and sie it forth. s Rafjols, Rafowls, Contenis, Qu. the exymens sfowple. Seppe Jeena Iyheadee, Cut ike dice, died, Br, Des Gngular of Dict Sige grated, ipratds NP 53. Farad it balls, make jt nto Bal sete. cach, | ctrapes pan, or dif French. | S Mipltess Content, Afners but r55 a bere, Que + 3 Crof-C 74 Crutard*of Ele. Es yeste Take peictisy and finale brid] finyte hi i gober? wip Viaws? do fio fats tol make 2 cruft Za teZp, and pynche it. ¢ cowehe fle pinne. ¢ cat finne Raifors cocan douce and falt. breke ayrefi and wryng hem thurgh a cloth & fayng } fewe of Jw and helde it uppon the fiefth. coiie it # bake it we and sie it forth. ee powde + Mylat of Pork. Vitexve Hewe Pork al to pecys and medle it W ayren @ chele igted. do jto powdd fort faftor Pyne? with, § fat, make a cruft ja trap, bake it wel pinne, and sie it forth, Cruttard of Fyfhe. Stexvr Take loch, laumprotis, and Eelis, fnyte hem on Pecys, and flewe hE wip Almaiid Mylke and Fions, frye the loctt i oile as tofore. and lay } fifsh finnes * Crultards, Pies. J psions. pigeons. V. ad Ne 48, Fiaws. Verjuice, pour, cat, catwe tnd fot fon poird® fort powd® douce, with rayfons eo. Nraiice @ prunes damyfyns. take galyntyn and plewe {finne, and fwyng it togyd and call i the trape. bake it and siie it forth, 2 Cruftard of Eerbis* on fyGh Day, Micxvane 2 Take gode Eerbys and grynde hé {male with walle- not pyked clene, a grete portiii. Ie it up almoft wip as myche Vions as wat. feep it wel w powdd and Saftofi woute Salt. make a eruft in a trap and do } fyGh pinne unltewed wip 2 Titel ole @ gode Powdo, whan it is half ybake do } fewe jto @ bake it up. IE} wile make i elere of Fyfh feep ayreli harde. @ take out p zolk € gnde hé w gode powdés. and alye it up with gode ftewes# and sie it forth, Lefthes* fryed in lenton’, — Yinexvinne Drawe a thick almafide Mytke wib wat. take dat and pyke hé clene w apples and peer g mynce hé Ww Poes damyfyns. take out i, fton out of p Bpes ® Kerue the pnes a two. éo pro Raifors fof £3 of ea fel. hoole macys and clow. gode powdds ¢ falt. cold ‘“Bibis. Rather Brbis and Fifid, #fiewes V.N2 170, * Lethes. V. Leche Lumbard ig Gloft Fearon, Lento, Contents, i.e. Lent. henC 31) hem up Gi. meng pie with cle, make a cofya as } dideft bifot ¢'do pis Fars pin. and bake it wel aid-siie it forth. Woaflls yfareed. Nie xx Take a Wael and hewe out p erinnen take ayrel ¢ thepis low & crinn of } famie Waftell powdd fore & falt w Safrod aid Raiforis coratice, ¢ medle alle Fife yfere ¢ do it in p Waltel. clofe it ¢ bynde ir falt togidre. and feep it wel Saige yfarcéd. waite Take fame. grynde it and temp ie up with are a faweyst kerf, hy to gobett and catt it 7 a pofly- net. and do vip grece ¢ frye its Whan, itis fryed ynowz calt fto fawrge w ayren make it not to harde. calt Fro powdd douce, mefle i forthy If ic be in Ymmber day? take fauge butt g ayrei, and lat it flonde wel by p faufe!, ¢ siie ir forth. Sawgeat*. Vint. Take Pork, and feep it wel and gnde it fmale and medic it wip ayten & brede. ygrteds do ro powdo FFars Vide Glo taveyter. Oy. ‘ ionde wel hy the fule, Become thik with the favee, ¥ Sawgeat, So named from the Suge, oF Seige, - fortE : c 3 For and (ation with pyt-e falt take ¢ lofe ital peal Tfolles Lof fawge. were it with a batd of ayren Ree fry it. ¢ sie it forth. * i . Cryfpes™. Vinnaite Take | £0 of andemayn and medle ic with white grece of the fy? in a hawt” an do the bard fo ‘queyntlich © furgh py fyng’s, or sthorgh a fkyma, and lat ita Til? gayle 8a tell fo p } be hol finne, And if rp wilt cold i it wip alkenet yfotidyt. take he up € cat inne fug, and sie hé forth. Cryfpels. Vin Take and make a foile of gode Paft as thynne as | Pap. kerue ic out ¢ fry it in oile. of, i p* grece and Molle, aves : Capps ME BA. N° 26, Cop, messing Crips, Chaver having erp by tfptiion, frei Tn Kent pis commonly put before the a8 bap i ba snp amps V. Junio. WH tnd Hof, ad Wasp. haw chalg di, quench, nicely, sli Date Sgueyle, an cool? 5 gece, Dede seCre }remnaiit*, take hony clarified and faunne* fit, alye hem up and stie hem forth. Tarte. - Vilna Take pork yfode. hewe ic bri it. do fo ayrem, Raifors fg and powdd of gyn. powdS douce. and finale bridd famong @ white grece, take runes, fa Toi. @ fale, and make a cruft f a traf ¢.do f Fars® Din, @ bake it wel @ ste it forth. ‘Tart in Ymbre* day. viinv. Take and pboile Oyaots pile out j wat ¢ hewe Dé finale, take brede @ bray it Ta mort. and temp it up w Ayren. do ro butt. fo and fale. @ raieis powdd dowee.’ and bake its coraiis. € a litcl fog a trap. siie it forth, Tart de Bry %. ¥ Take a Croft ynche depe i Ayren rawe ¢ chefe ruayn*, @ medle it ¢ p zolkes tow LvE in a trap, take zolkes of + Fremact i, a forthe ean ‘uses Frsch fan ele Pao. Fu *Yabre. tater FdeBiy. Qu Bry the eouey. *Cheteruayne Qu of Rien.” Voad gy. gyd.- C7.) B74. and*4o fro powdd gyn. fu. fafrof. and fats do it ip atrap, bake it and sie it forth. Tart de brymleat™. Vilnvit Take Fy§ © Rayos. § wailshe he in Wynes and Ende hem finale W apples @ pet clene ypiked. take Fé up and calt hin a pot wip wyne and fe. a falwar Salmin' yfode. of codlyng, op haddok, bray hé fmal. ¢ do pto white powdds g hool ne € falt. and feep it, and whanne it is fode ynow;. tal it up and do it in a velfel and lar ic Kele, make 2 Coffya an ynche depe € do jp fars fin, Pha i it bouc® w prunes and damyfyns. take fton out, and wip dates {rte reds and piked clene, and cotie the coffyn, and bake it wel, and sie it forth. e Tartes of Fleth*. ris. vitte ‘Take Pork yfode and grynde it fale. tarde fharde 2 Brymlent. Pechaps Midlent ot High Les grave, is che migf of Wincer. ‘The fare is ee Dpjine, Solennis, or beginning of Lent, from A.S. bpjmm, oray anargo. Yet, afterall, it may be 2 miftake for Pryce. ‘ falwar Samia. Vad N° 98. « plint it above, Stick it aleve, or on the top. Boyne, in Cote iy eaten, ALS 4 Ge ed, quarcered. eTanes of Fle, So we baie Tarte Polgny Lal, Coll TV. 1p. 226. ive. of Pollen, or Poulry. tarde rs tae, For fee N® 169. Ki eyteltC 6 J eyreilifode # ygrande and do pto with Chefe ygronde, take gode powdd and hol fpices, fa2, faftoi, and fat do fro. make a coffyn as to feel fayde © do his inne, ¢ plént ix Ww finale bridd ined 4 conyng. @ hewe hi to finale gobert ¢ bake it as tofore, @ sie it forth. Tartlet, Whitix. Take Veel yfode and gnde it fmale, take harde Byred ode and ‘rota ¢ do feo with prunes hoole dat, icorte. pyn and Raifeis coaice. hool fpices powd®. {ug fale, and make a liell coffyn and do fis * ee fars finmé. ¢ bake it @ sie it forth, Tart of Fyfhe. Say, ‘Take Eelys and Samdn and finyte bé on pecys. @ ftewe it'7 almand mylke and ious. drawe up on almand myik wip j ftewe. Pyke out the bon clene of b fyfib, and fave f myddell pece hoole of p Eclys @ Ende } oo} fith finale, and do }ro powd?, fog, @ fale and gted brede. @fors j Kelys fy fer as b bonys were nucdle } oo} dele of the fars ¢ } mylk togid. and cold ro feel faye. perhaps, to dud te frre * Shoole, wholes ite rather dem ices them. X pghs where, ViNP 177.Tom ‘jew (aide, make a cruft in a trapias before. and bake ic fin and stie ie forth. Sambocade'. iin. xt Take and make a Cruk ia trap. ¢ take a crudd and wryng ovt, b wheyze, and drawe hi Purgh a fj and putt hjnd erst. do fro fu the pride part @ foméel® whyte of Ayre. ¢ fhake fin bloan of elren®, ¢ bake it up w curofe®g meffe it forth. Erbolat’. vii tote Take plel, mynt§, falley, ¢ fange, tanfey, Yuayn, larry, rewe, dtayn, feel, fouhrenwode, hewe € gode hi finale, medle hz up W Ayreli. do butt ia trap ¢ do p fars pro, g bake it ¢ melle it forth. Nyfebek*. ‘ 1. X11 Take pe fridde part of a Jeo. € bete it toged tyl it be as towh as eny Iyme. calt fro 'Sambucale. As made of the Sanbuees, or Eller. = Soméel. Some, : Blin of Biren, Elder fowers, * curofe. P Erbulat i.e. Herbolade, a confeétion of herbs, *Nyiedeke Que falt.C 8] falt. ¢ do it 7a difhe bolke*in bothom, and lee it out wip py fing qveyuchehe'i a chowfer® wip ile. & frye it els and whan ic is ynow; stake it out and caft jto fug ee. 7 For to make Poiiie Dorryle * and ofé yng. Whiuxtirn Take p lire of Pork rawe. and grynde it fmale, edie it up wip powdee for, fafrod, and fal, and do Pro Raifors of Corafce, make ball fof. and wete it wele T white of ayrefi. ¢ do it to feep i boillyg wat. take hem up and put hem on a fpyt. rott he wel and take pfel ygronde and wryng it up with ayren € pty of fl and lat erne¥ abonte j fpyt. And if p wilt, take for pfel fafto®, and sic it forth. hole, Qu. holon, queyachche. an gui, as N? 162. *Chomér. chaffiog dit, as N> 16: Posie dorrle. Contest, pi dirpen rity for MS. Ed has Penmedorg’s and fee N° 177. So same. from the Ball and the gilding. “Pomme don Cotgrives Pie stray, MS. Ba 385 but vide Derzy in yers. Qu. » goklen apples.” ‘ofl Coragresi. ti oe -— Cotagres*s vitnxv. (ake and make } (eit fars®, but do fro pyn and ab. take an, hole rowlted cok, pulle by hylde® ymal toged fave } leg. take a pigg and hilde* hy zo mydd doviward, fylle hi ful of } fars ¢ fowe LY ‘aft togid. do by ina panne 4 feep hy wel. and whan sei bene ifode? do NE on a fpyt & rl ic wee. cold eW zolkes of ayeen and fare, Iny fon foyles* of yold and of flu. and sie hit forth. Hert rowee" 11. XVT Take } mawe of p grete Swyne. and fyfe op fex Of pig mawe. fyll he full of felf fars, ¢ fowe bé faft, pboile hé, take hE op ¢ make {male prews of gode paft and frye he. take fefe prews yfryed a feep* = Cotagress This isa fomprous dith. Pechaps we thould read CCaiagres, from the.cock and gree oF will pig therein ufed. Vy apne grace in Clot. 2 elf far. Same as preceding Recipe. » palle hj, ie. in pieces. ehylde, cae anitde, shin, foyles. leaves; of Laurel or Bay, fuppotes gilt and fivered for oraainent. Here rowee. Contents, Hart ros; pethaps from Deart eprews. Qu. V-in Gi ft *feope ‘There is a fale means Jick,C 8 J hg picke in f maw on f fars made aféian verbo woute legg put hem on a fpye ¢ roolt he g cold hem Wf ¢ melfe Ke for .* Potews*, | vtinexvnn, Take Pott of Erp Iytell of half a quart and fll bem full of fars of porte doryes’. of make with jyn honde. of fa moolde pot? of PCIE fars. pur hemi wat @ ep BE up wel. and whan fey buth ynows. dreke p pott of erp # do } fars on P Abyt e roth wel. and whan fei buth yrofled. cold hem as pome Agriges. make of full prenes gode pat, fye hom op toft hem wel grece. g make pof Eerys to pot! f cold it and make rolystof gode pal ¥ frye be, + ut felos?i } hole ps} fpyt was. ¢ cold ie with whyte, op rede. ¢ ste it forth, Safes, ice, lke, * Porews. probably from the pots employed. 3 pone doriyes. Vide ad N? 174. prewes. Ve ad 176, ecrys. Ears the pots, V. 185. srofjs. softs. Pifleles. falks, +}. there ives where, Ve 70. Saches.Sachus VIE xvitt. + Take {male Sachellis of canuas and fille hem full Off fame fars*g fcep he. and whan pey buth ynoss; take of the canvas, rofl hem g cold hem ge. Burfews'. Viinxtx, Take Pork, fecp it and grynde it fnale wip fodlen ayren. do ro, gs gode porn and hole fpices and fale W fag. make fof finale ball, and calt hé ayren, ¢ wete hé in (0. and frye hi in grece as frytis*. and siie hem forth, a bards of Spynoch yfryed. ik ‘Take Spynoch. phoile he i fepyng wat. take he ep and pile... out of f wat and hem*i evo. frye hii oile clene. ¢ do fro powdd ¢ sfie forth. *Sachos. IT fuppofe fark ‘fame furs. viz. as 174. ‘Bors, Diferent fiom Bate ia N° rn; 4 erymoa. "Bui. batter ef que yt Biers FSpynockes. Spinage, which we ufe in tt fi F out of the water, dele of5 orit may m seater. hem re Bee eden ext of the Benes[ 8 J Benes yfryeds Ee Take benes and feep be almot til Fey Veflen rake and wryng out p wat clenes do jto Oynofs yfode and ymynged. and garlee jst. frye hem I ler op i grees. do fro powdd douce. ¢ sfie it forth. Ryfehews® of Fruyt. ix Take Fy and raifoiis. pyke hz and wailshe hé in Wryne. grynde hé wip apples and peer? ypared and ypiked clene. do fto gode powdés. and hole Spices. make bail pof. fryé i olle and ile hé forth. . Daryols®. ikem ‘Take Creme of Cowe mylke. op of Almand. do fro ayren w fag, fafrof, and falt. medle it yfere. do it ia coffyn. of 11.ynche depe. bake it wel and sie it forth, Flaumpeyns * ian. Take fat Pork ylode. pyke i clene, grynde it fale. grynde Chefe ¢ do fto, wip fug and gode powdos. Contents, ¥. NP 115. make: C 8s J ke a cofyn of an ynche depe. and do fis fas fins ake a thynne foile of gode paft 4 kerve ove pot ale poynt®, frye h in fars‘ g bake it up ac. Chewel fon Flefshe Day. Teve } Fake pire of Pork and kerue it al to pecys. and enh pwith and doit 7 panne and frye ie ¢ make a ‘Coffyn as toa pye finsle § do Finne, @ do Fuppon 2 aoll of ayred. harde. powdd of gyng and Galt coute ik fey it ¥ grece. op bake it wel and sic it forth, i Chewet on Fyfh Day. Wivre Take Torbut. haddok Codlyng. and hake. and fp it. grynde ie finale. and do feo Dat. ygrofiden, fois pyn gode powdd and falt, make a Coffyn as fore fade clo fis fin, and frye it i oile. op flue in gynfs fag, op i wyne. op bake it. & sie forth. Haltlet ! of Fruyt. Tevin Take Fyd igrterid% Rayfots hool da? and Amand + Poiats, ems the fame as Pres, N? 176. in far fie abe fares and yet the Fars is difpoled of befare 5 Lege quere. #Chewers, Vs 186. Sarto, at for Ve NP 177 ‘Haller, Hefelews, Contents. l.iquarcereds La hoole.C % J hoole. and ryne!he on a fpyt and roof liz. and ene dore hem as pone dorryes § sti Comadore*. sak. vite Raifor Take Fyg ai pyke hem and clene, fkslde Ei wyne. grynde i peerys and Appi. pare hem and take j bet, grende hem fmale and caft fro. for a pot on } fuyr® wip oyleand cat alle Fife pyng fine, and ftere it warliche, and kepe it wel fro brényng. and whan it is fyned eat, jeo, powd?s of gyng of cane. of galyngale, hool low 23 of cacel, g macys hoole. cat fio pyi a litel fryed Toile @ falt, and whan it is ynow; fyneds’ take ie up and do it Ta veffel j lei hele and whan i ig colde:’ keene out W a knyf fmale pecys of } gretnelfe © of p length of a litel fyng. g clole it fatt i gade pall. g frye hz toile. ¢ siie forth, Vyne. rv mendore, endorfe, MS, Bd. 42.11. 6, vad 147. *Comadore. Qu. oust, Chattiet( & J ’ i Chatter, Bor. 2 Take and make a foyle of gode pat with 2 roller pf a foot brode. ¢ Iyniga by pas. make iii Cofiyns of } felf palt uppon f rollet } gretnelfe of } finale of pro Arme. of vi ynche depnelfe. make p grewust' i b myadell falten t foile i f mouth upwarde. ¢ faften fret ofe foure i eiy fyde. Keriie ont Keyntch kys~ nels‘ above Tp wane of bataiwyng® and drye he harde Zan Ovene. of i p Sine, In} myddel Coffyn doa fars of Pork vw gode Pork @ ayrei rawe wip fal. @ cold it wip fafrois and do in ano} Creme of Almand. and helde it in ano} reteme of Gove mylke, iv ayrehs cold it w fad? anoh sp mah. Fars of Fyg, of ny. fois. of Apples. of Peet, @ holde it in bro .anop + Chaflelets, Little cates, aa is evident from the kernelling and fhe, Datslements mentioned. Cyfles of jel temples made. Lela Coll TV. p. 227. ‘lyng._ longs fs gretlit, grea hee, ive thew thprnels, Bawcements, Vs Glofl Keynilich, gusintly, cus V, Glut syag. cmbatel *helde, put, « Yanother. Asthe mike one and only two more are provided for, the two remaining wove wo be filely'T prefume, in the feme manner alternately. holde i bra. make it browns | mani.C85 J mané, do fars as to frytds blanched. and col’ it wich gene. put pis to p ovene ¢ bake it wel. ¢ stic itdgeth W ew ardant*. + For to make 11.>pecys of Flefth i = to faften togyd. a Take a pece of frefsh Flefh and do itia pot for ta Sich. of take a pece of fretsh Flefth and kerue ie at to gobel. do it Ta por to feef. § take f wole ¢ of comfery ¢ put it i p pot to } feGh g it thal fatté and, fo sie it forth, Par fait Ypocras 4, ie x, Treys Unces de canett. ij unees de gynget. fpykenard de Spaya le pays dun denet *, garyngale slowes, gylofte. pocut long, noicz mugadez™. mae ew andint, hot water, Kauy waters anciently written cur, Su. Tang, Contents, Swote, Roots of comftey are of a very glutinous natures Quincy, Difpent p. too. Haeie A. S. pay, Bumser, juice, See Josivs, v= Wes, and Me. Suype's Life of Stom p. VITL. fait Ypocras. Id ell, Pour faire Ypcras; a whole pipe of which was provided for archbithop Nevis feat about A.D. 1466. So that it was in val requeftfermerly, ‘te pays d'un denen, ive. lejos d'ex Deviers Cguryngile, ies gebyza, pocut long, r. poiul long, i.e. poiore long * mugader, 5. maleader ; but q- a8 the Fr is muguene, Now aiozamei C 87,] Fozame! cardemonij ¥ de chefeuf i. ut? douce fee de paradys 9 de queynel "de chefeu di* unce de Hout, fit fair powdo gc. a For to make blank maiig®, ix. x1% Por Rys i wat al a nyat and at morowe waifshe he 0 Ay Fores fey bev ¢ noe to myche. flithen * take brawn of Capos, or of hen dene. affward put Hyoden @ drawe' it finale. aft take mylke of Almand. fand put ito pRyys€ bolle it. and whan it is yboited put i p brawn g alye it wich. } i be wel chargean* Fand mung it fynelich * wel p it fit aot #10 ob pot and i 5 whan i it is ynowy chargeait. do fro fag gode part, » put fin almand, fryed i white grece. g dreffe it forth. f tmaniorame, 1+ maziorane. * Cardemont), 1. Cardamocs. 44 dutdouce, 1. Pose. Five penny weights me. dele, squeynel. Perhaps Canlly but que a thats named before, 26% dimi blak mag. Very diferent fiom that we make noir. Vs 56. sj¢ fort, frog Be, ‘then, then. diawe, make, Schargeait. fli, So below, srowhe © chargedit. Ve 1935 19%. V. Glo, : nung it Gti? wel, tie every wel. fic not. adheres not, and thereby burns not, Uied nor inthe Nosh, ForFor to make bl: Take Brawn of Hed ot of Capors yRoden \ oute f tkyn. @ hewe hE as finale a hem ia mort. aff t: @ gode mylke of Aly p brasen fin. fete it wel togyd # do sem to feop\ stake 03 of Rys @ ampdin @ alay it, fo pat it be chargeant. do fto fag a gode pry. ¢a pty of white Srece. and when it is put i dish trewe upon it bienk defire and r. and siie forth, Diafiche powd®, and Fenne pur mawmenye dif For tomake Mawmenny*. N° srr. Take j chefe and of Flefsh of Capoiis or of Hen’, hakke finale in a mort. take mylke of Aland wh broth of freilsh Beef, op freih fefih. g put the AeGh ¥} mylke of in the broth and fet he to bryce @ alye BE up W 5 of Ryle. oF galtbon«, or amydor aschargeant as § blanke defre. § w zolh of ayren and 7 blank Dyin. Difre, Contents ened. in MS. Ed. 29 is much the fame with this, # Muwmenye. See N° 194. {Muwméony, Bfewmeec, Content, Moreen, MS. Ed. 256 50. Tile N° 195. See Prsfase fur a fark of this Recipe, * flix, an tyre? * galidou. Qu, 1 + Gloll The Recipe faleorspow C8) {afro for to make it zelovw, and when i is drefi sin difst w blank defe yk above clow de gilofre. @ firewe Powdd of galyngale above. and siie it forth. The Pety Punt ®, te xve Take male Marow *, hole parade ‘and kerve it rawe. powdd of Gyng zcll of Ayreii, dat mynced. raifons of corafice, falt a lytel. @ loke p p make py vpat with zolkes of Ayren. & pat no wat come fio. and fore py coffyn. and make up py paft Payn puffs. fi xvE Eodem th fait payn puff. but make it more tendre pppatt. andloke ) paft be roiide of } payn puf as a coffyn ¢ a pye. *pplictt. 4 pety puto, a pales therefore, perhaps, pagrs but qu. * parade, Paya poll Contents bias, ual she fre pa A blank wat let in the original for a large Ey M TheC94 sre The following Memorandum at the End of the Roll. “ Antiqaum hoc monumentum oblatum et miffm eft majeftati vettre vicelimo feptimo die men‘is Julij, anno regno veltri felicifimi vicefimo viij ab humilimo veftro fabdito, velireg, majeflati delim E? Srarrorp, Heres domus fubverfa: Buckinghamient.” N.B. He was Lord Stafford and called Edward. Edw. D. of Bucks beheaded 1321. 13 H. VIII. Henry, relored in blood by Hi. VIIL.; and again (Ea. VI. Edw. aged 21, 15925 born 1592, 21. ob. 1525. 21 (Fe 1625. Edw. b. 1600. 1571 born. AN.Cord ene NCIENT COOKERY. A.D. 1381. incipiunt univerfa forvicia tam de carnibus quam de piffibus'. I. For to make Furmenty * YM clene Wete and bray it in a morter wel that the holys® gon al of and feyesyt sil it brefte and nym yt up. and lat it kele and nym fayre frefch broth and fwee mylk of Almandys or fwwere mylk of kyne and temper yt al. and nym the yolkys of eyryn®. boyle it a lityl and fer yt adn and melfe yt forthe wyth fat venyfon and frefh mo:on. * See again, N° Ie of the fecond part of tli teatife. > Hulls. © Mifwriven for ford or ftbe, ice. feetbe cool. : Senge Ma IC 9] IL. For to make Pife of Almayne, Nym wyte Pifyn and wafch hem and fech hem a good wyle fithfyn wafch hem in goldewatyr unto the holys gon of alle in a pot and kever it wel that no breth paffe owt and boyle hem.ryzt wel and do therto god mylk of Almandys and a party of flowr of sris and fale and fafron and meffe yt forthe. UL Cranys and Herons fehulle be euariid € wyth Lar- dons of fivyne and roftyd and etyn wyth gyngynyr. Vv. Pecokys and Partrigchis fehul ben ypuboyld and lardyd and etyn wyth gyngenyr. V. Morterelys*. Nym hennyn and porke and feth hem togedere nym the lyre ‘of the hennyn and the porke and hakkyth finale and grynd hit al to dp and wyte bred therwyth and temper it wyth the felve broth and wyth heyryn and colure it with fafron and boyle it and difch ic and calt theron powder of peper and of g; gyoyr and ferve it forthe. 4 cold. Perhaps enarmed or enorned, See Mr, Branler’s Roll, N® 145. 'Y, Mortows ia Glo, ‘Fle. vC93 J VI. Caponys in concys. Schal be fodyn. Nyin the lyre and brek it final in 4a morter and peper and wyte bred ther'wyth and tem perit wyth ale and ley it wyth the eapoii Nym hard Todyn'eytyn and hewe the wyte final and kafte there- to and nym the zolkys al hole and do hem in a dyfch and boyle the capoit and colowre it wyth fafroti and fale it and meffe it forthe. VII. Hennys in bruct. Schullyn be fealdyd and fodyn wyth porke and grynd pepyr and comyn bred and ale and temper it wyth the felve broth and boyle and colowre it wyth fafrofi and falt it and meffe it forthe. ‘VIL Harys*in emee™. Schul be parboylyd and lardyd and roftid and nym ‘onyons and myce hem rizt fmal and fry hem in wyte gres and grynd peper bred and ale snd che onions therto’and coloure ic wyth fafroii and felt i and ferve it forth. IX. Haris in Talborays. Schul be hewe in gobbettys and fodyn with al the blod Nym bred piper and ale and grynd rog.dere * Hens. . "Hares. = Perhags Cine; for fee N° 51+ andC 94] and temper it with the felve broth and boyle it and falt it and ferve it forthe. X. Conynggys Schul be fodyn and hakkyd in gobbettys and grynd gyngynyr galyngale and cavel. and temper it up with god almand myll and boyle it and nym macys and clowys and keft® therin and the conynggis, alfo and falt hym ¥ and ferve it forthe.“ Gravey. XI. For to make a Colys 3%. Nym hennys and fehald hem wel. and feth hem after and nym the lyre and hak yt fmal and bray it with otyn grotys in a morter and with wyte bred and temper it up wyth the broth Nym the grete Donys and grynd hem al to duft and keft hem al in the broth and mak it thorw a clothe and boyle it and ferve it forthe. XII. For to make Nombles*. Nym the nomblys of the venyfoii and wafch hem clene in water and falt hem and feth hem in tweye waterys grynd pepyr bred and ale and temper it wyth the fecunde brothe and boyle it and hak the nomblys and do theryn and ferve it forthe, * Rabbits, iyo pethapa bern * Umble.L o C95 ] XIII. For to make blanche Brewet de Alyngyn. Nym kedys* and chekenys and hew hem in mor- fellys and feth hem in almand mylk or in kyne mylke “grynd gyngyner galingale and caft therto and boyle it and ferve it forthe. XIV, For to make Blomanger. Nym rys and lefe hem and wafch hem clene and do thereto god almande mylk and feth hem tyl they al to breft and than lat hem kele and nym the lyre of the hhennyn or of capois and grynd hem final keft therto wite grefe and boyle it Nym blanchyd almandys and fafro®i and fet hem above in the dyfche and ferve yt forthe. XV. For to make Afronchemoyle*. Nym eyren wyth al the wyte and myfe bred and {chepys™ talwe as gret as dyfes * grynd peper and fafvoit and caft therto and do hit in the ‘chepis wombe feth it wel and dreffe it forthe of brode leches thynne. Kids. «Blancamanger. See again, N® 33, 34- Ul. N°7. Chaucer writes it Blankmangere ' Frenchemulle d'un mouton. A theeps call, or kel, Cotgrave. Junius, v. Moil,fays, a French moile Chaucero eft cibus deca “ tiot, a didh made of marrow and grated bread.” * Sheep's fat. ¥ dice; {quate bits, or bits as big as dice. 7 XVIC 96 J XVI. For to make Brymeus. Nym the tharmys’ of a pygge and wafch hem clene in water and falt and feth hein wel and than hak hem {mate and grynd pepyr and fafton bred and ale and boyle togedere Nym wytys of eytyi and knede it wyth flovr and mak fmal pelotys*and fry hem with ‘wyte grees and do hem in difches above that othere mete and ferve it forthe. XVIL For to make Appulmos*, Nym appelyn and ‘feth hem and lat hem kele and make hem thorw a clothe and on fleieh dayes katt therto god far breyt * of Bef and god wyte grees and fagar and fafroR and almande mylk on fyfch dayes oyle de olyve and gode powdres® and ferve it forthe. XVIII, For to make a Froys, ‘Nym Veel and feth it wel and hak it fmal and grynd bred peper and fafroii and do thereto and frye yt and preffe it wel upon a bord and dreffe yt forthe, y Rops, gare, puddings. * Bulls peilets, from the Freach pelae, *See N° 35. *Breth, ive. broth. See N® 58 «Spices ground final, “See N° 27, 28, 35. 68. Ile? 4. 47. 07 pevhips of Gallogale. 1. 20. 24. 4a Frit, XIX,7 C97] XIX. For to make Fruturs®, Nym flowre and eyryn and grynd peper and fat and mak therto a batoor and par aplym and kyt hem to brode penysfand keft hem theryn and fry hem in the batour wyth frefeh grees and ferve it forthe. xX Nym Porke and feth it wel and hak yt fmal nym eyryn wyth al the wytys and fwyng bem wel al to- gedere and katt god fwete mylke thereto and boyle yt and meffe it forthe. For to mace chanke 5. XXL. For to make Juffel. Nym eyryn wyth al the wytys and mice bred grynd pepyr and fafto® and do therto and temper yt wyth god frefch broth of porke aud boyle it wel and meffe yt forthe. XXIL For to make Gees in ochepot i. Nym and fchald hem wel and ii bettys al rawe and feth hem in uer owyn grees and caft therto wyn or ale a cuppe ful and myce onyons fal and do inerto and boyle yt and sale yt and metie yt forthe. hem wel in go~ Friners Pieces as be a as peas 1 Quzre. Ges ‘Hoch.yot, Vide Got or perhaps peeys. N XXLte oer XXII, For to make eyryn in bret, ym water and welle*yt ond eek eyryn and katt theryn and grynd peper and f fief end temper up wyrh fete mylk ad boyte it and hakke chefe final and caft theryn and mefle yt forthe: XXIV. For to make crayton'. Tak chee nvs and fchald hem ans feth hem and grvnd eyngen’ ocher pepyr and comyn and temper it up wyti god mylk and do the checonys theryn and Doyle hem and ferve yt forthe. XXV. For to make mylk rofts Nim fwere mylk ard do yt ina penve nyn Meyryn with al che wyce ar! fiayng hem wel end calt therto and colowre yt wytn fufro and boyl it yl yt wexe th: Fhe ung thane fethayt thorw a cultore®and nym that levit Pana preffe yt up on a bord and wen yt ys cold loide st and (cher yt on fehyverys and rofte Yt cua gryd.en aud ferve ye forthe, be meaning, VWite ad K° co uc the Roll, Read sym S thai See N° 27, © Cullinger. Tut wih i 3 XXVI.~ fe 50) XXVIL For to m ke cryppys4. Nym flour and wytys of eyryn S.gur other hony ‘and fiveyng togedere and mck a batour nym wyte grees and do yt in a pofnet and cut the batur there- yn and flury to thou have many and tak hem up, and meffe hem wych the frutours and ferve forthe. XXVIL. For to make Berandyles* Nym Hennys and feth hem wyth god Buf and wan hi ben fodyn nym the Hennyn and do awey the bonys and bray final yn a mortar and temper yt wyth "the broth and feth yt thorw a culdore and cait therto powder of gyngenyr and fugur and graynys of pow “mis gernatystand boyle yt and dreffe yt in dy(ches ‘and caft above clowys gylofrvs* and maces and god powder ferve yt forthe. XXVIIL. For to make capons in caffelys, Nym caponys and fehald hem nym a penne and opyn the fkya at the hevyd ¥ and blowe hem tyl the tkyn ryfe from the flefshe and do of the fkya al hole «Meaning, opr. V-Glott Te will ran into lumps, I fappotes * Quare the messing "Pomegranates. Ve N° 39. = Not clovesgilitdowers, but bus. Sce N° 505 31+ 06 # See NP 17, note * T Head, Sux, heopob and her, hen. our Ha Na and{ 100 J and feth the lyre of Hennyn and zolkys of heyrya and god powder and make a Farfure * and fil ful che dkyn and parboyle yt and do yt on 2 fpete and roft ye and droppe* yt wyth zolkys of eyryn and god powder roflyng and nym the caponys body and tarde yt and rofle it and nym almaunde mylk and amydoii” and mak a batur and droppe th body roftyng and ferve yt forthe. . XXIX, For to make the blank furry ® Tak brann‘of caponys other of hennys and the thyes * wythowte the skyn and kerf hem fmal als thou mayit and grynd hem final in a morter and tale mylk of Almaundys and do yn the branne and grynd hhem thanne togedere and and feth hem togeder’ and tak flour of rys other amydoit and lye it that yt be charchant and do therto fugur a god parti and a party of wyt grees and boyle yt and wan ye ys don in dyfchis flraw upon blank poudere and do togedere Dlank de fury and manmene ‘in a dyfch and ferve it forthe. * Gufing. * bate, ¥ Vide Glott, © Vide Blank Dofre in Gtott 4 Perhaps Brazzm, the brawny part See N° 35, and the Glot, «Thighs, See the next number. Quatre Masemeyy.“ XX X. For to make manmenc ® Tak the thyys*other the fefch of the eaponys fedeihem and herf hem fmal into a morter and tk mylk of Almandys wyth broth of frefch Buf and do the flefch in the mylk or in the broth and do yt to the fyre and myng yt togedere wyth flour of Rys there of wallelys als charchaut als the blank de fure and wyth the zolkys of eyryn for to make it zelow ‘and fafroh and wan yt ys dreffyd in dyiches wwyth blank de fure fai upon clowys of gelofrekand raw upon powdre of galentya and ferve yt forthe. XXXL. For to make Bruct of Almaynes Tak Partrichys ro! ayd and checonys and qualys roftyd and larkys ywol and demembre the other and mak a god caxdel and dreffe the flefch ia a dyfeh and ftrawe powder of galentyn therupon. flyk upon clowys of gelofre and ferve yt forthe. XXXII For ro make Bruet of Lombardye. ‘Tak chekenys or heanys or othere flefch and mals the colowre als red as any blod and tak peper and kanel and gyngyner bred! and grynd hem in a morter 1 Vide Number 29, and the Glod. * Thighs. 1 Quere. & See N° 27, note *. ‘Thies fil io ute, and, ie Gems, is an old compoznd, and.fe rer and a porton of bred and mak that bruer thenne and do that flefch in that broth and mak hem boyle to« gedere and ftury it wel and tak eggys and temper hem wyth Jus of Pareyle and wryng hem thorwe a cloth and wan that bruet is boslyd do that therto jayt grees fo that yt and meng tham to; be fat ynow and ferve yt Forth a Do Ris in water al nyzt and upon the morwe wafch hem wel and do hem upon the fyre for to* they breke and nozt for to muche and tak Brann® of Caponis fodyn and wel ydraw ® and final and tak almaund mylk and boyle it wel wyth ris and wan it is yboylyd do the flefch therin fo that it be charghaunt and.do thertoa god party of fugure and wan it ys areflyd forth in difehis raw theron blaunche Pouder and ftrik ¢theron Almaundys fryed wyt wyte grece* and ferve yt forthe, I. For to make Blomanger ™. XXXIV. For to make Sandale that party to Blomanger, ‘Yak Flefch of Caponys and of Pork fodyn kerf yt final into a morter togedere and bray that wel. and See N° 14s "all. fir, however, abounds * See Ne ag note, # Poshaps, flsianh See N° 493 and Part II, N° 356 sevaap, fib, ie flick ; bue Zee 356 * Grete, Par, or lade temper. C 103 J Feemper it up wyth broth of Caponys and of Pork: “that yt be wel charchaunt alfo the crem of Almaundys idres togedere that it and grynd ga? and fafrof or fe be colmed and flraw upon Powder of Galentyn and irik thereon clowys and maces and ferve it forthe. XXXV. For to make Apulmos’, Tak Applys and fech hem ant tet hom kete and after mak hem thorwe a cloth and Co hem sn a pot and Kkafl to that mylk of Almaundys wyth god broth of Buf in Flefch daycs do bred vmyed ‘thet. And the fifch dares do therto osle of olve an do therto fugur and colour it wyth fatron and ilrew theron Powder and ferve it forshes XXXVI For to make mete Gelee * that it be wel chariaunt. ‘Tak wyte wyn and a party of water and fafroh and gode fpicis and flefch of Piggy’s or of Hennys oF fre(ch Fifch and boyle them togerere and after wan yt ys boylyd and cold dres yt in difehis and ferve yt forthe. *Sce N° 17. ef ymyeed ies mizede meat jelly.C 104 J XXXVI. For to make Murrey, ‘Tak mulbery ¥and bray hem in a incrter and wnyng* hem thorth a cloth and do hem ina pot over the fyre and do ther'to fat bred and wyte greffe and Jet it nazt boyle no ofter than onys and do ther'to a god party of fugur and zif yt be-nozt ynowe co- Jowrd brey mulburus and ferve yt forthe. XXXVUE. For to make a penche of Egges. Tak water and do it in a panne to the fyre and Ast yt fethe and after tak eggs and brek hem and caft hem in the water and after tak a chefe.and kerf yt on fowr partins and caft in the water and wanne the chefe and the egays ben wel fodyn tak hem owt of the water and wafch hem in clene water and tak waftel breed and temper yt wyth mylk of a kow. and after do yt over the fyre and after forly yt wyth Byngener and wsth comyn and colowr yt wyth fate Toi and lye yt wyth eggys and oyle the fewe wyeh Boter and kep wel the chefe owe and dreffe the fewe and dymo*eggys thet’on al ful and kerf thy chefe in Iytyl febyms and do hem in the fewe wyth egays and ferve yt forthe, x Morey. Part Il, N? 26, 1 This is to be underflood pluraly, gue mulberries, dseprg. For fee pare Ul. N? 17. 28, Chaucer, vs eroige rong. "Perhazs, dem, ise. put mare, x[ C 105 J ' XXXIX, For to make Com) { Tak god Almaunde mylk and Jat yt boyle and do Nher'in amydoi wyth flows of Rys and colowr yt ‘wyth fafron and after dreffe.yt wytl graynis of Poun- Sgarnetts other wyth reyfens zy thow halt non other ‘and tak fagur and do theryiv and ferve it forthe. XIV. For to make Fruturs *. Tak crommys? of wyte bred and the flowris of the Twete Appyltre and zolkys of Eggys and bray hem to- Gedere in a morter atid temper yt up wyth wyte wyn and mak yt to feche and wan yt is thykke do thereto god fpicis of gyngener galyngale canel and clowys gelofre and ferve yt forthe XLI. For to make Rofee*. Tak the flowris of Rofys and wafch hem wel in water and after bray hem wel in a morter and than tak Almondys and temper hem and feth hem and after tak flefch of capons or of hennys and hac yt fmale and than bray hem wel in a morter and than do yt in the Rofe! fo that the flefch acorde wyth the ylk and fo that the mete be charchaunt and after do yttothe fyre to boyle and do thereto fagur and fafron Vide N° 29. «Prine “Crumbs, «Vide N° 47. tise Rofies . oO that[106 J that yt be wel ycolowrd and rofy of levys and of the forleyde fowrys and ferse yt forth, XLII. For to make Pommedorry & ‘Tak Buff atid hewe yt final al raw and caft yt ina motter and grynd yt riozt to final tak fafron and grynd ther’wyth wan yt ys grounde tak the wyte of the eyryn zyf yt be nozt ftyf. Caf into the Buf pouder of Pepyr olde refyns and of coronfe fet over @ panne wyth fayr water and mak pelotys of the Buf and wan the water and the pelots ys wel yboylyd and * fet yt adn and kele yt and put yt on a broche and roft yt and endorre yt wyth zolkys of epryn and ferve yt forthe. XLII. For to make Longe de Buf, Nym the tonge of the rether * and fehalde and {chawe' yt wel and rizt clene and feth- yt and fethe nym a broche ® and larde yt wyth lardons and wyth clowys and gelofr’ and do it roflyng and drop yt wel ytroflyd wych zolkys of eyrin and dreffe it forthe. 8 Vide N° 58, dele and. | Neat’ Tongue. Mate ignifis te defy a8 Uh. 12 & The ox or cow. Lye in Jun, Etymolog. v. Rethere Shave, forape, = A landing-pin. sPehaps, exe it rofscb, XLIv.C107 XLIV. For to make Rew de Rumfy. __ Nym fivynys fer and eyr® and make hem clene and feth hem alf wyth wya and half wyth water calt myeyd onyons ther'to and god fpicis and wan they be yfodyn nym and rofty hem it a gryder’ wan itis yroltyd Keft thereto of the felve broth hy Iyed wyth, amydoi and anyeyd onyons and ferve yt forth. XLV. For to make Bukkenades. Nym god frefch flefch wat maner fo yt be and hew. tin fmale morfelys and feth yt wyth gode frefch buf and caft ther’to gode mynced onyons and gode fpi- cerye and alyth* wyth eyryn and boyle and dreffe yt forth. XLVI. For to make fpine*, Nym the flowrys of the haw thora clene gaderyd and bray hem al to duft and temper hem wyth Al- maunde mylk and aly yt wyth amydoi and wyth eyryn wel nykke and boyle it and moffe yt forth and flowrys and levys abovy on *, # To be underflood plarally, Ears. P Mifwritten for my, ie, mizced onyons. AViide N° 52. Srila, thicken it, See N° 44. where Jed has that fede, See allo 46. is dith, no doubs takes its name from Spina, of which i js made. Read, pykke, tiyBle, He ipeans Jail oper te ew Oa XLVIN,[ 18 ] XLVI. For tq make Rofée* and Frefes and Sway fehal be ymad in the felve maner. Nym pyggus and hennys and other maner frefch flefeh and hew yt in morfelys and feth yt in wyth wyn and? gyngyner and galyngale and gelofe’ and canel *and bray yt wel and kelt thereto and alye yt wyth amydofi other wyth Sowr of rys. XLVIT, For to make an amendement Formete that ys to*falt and over mychyl. Nym etemele and bynd yt in g fayr lynnen clowt and lat yt honge in the pot fo that ye thowche nozt the bortym and lac i¢ hongy ther'ynne a god wyle and {eph*fer yt fro the fyre and let yt kele and yt fehal be frefch ynow wythoute any other mance li- cor ydo thera, XLIX. For to make Rapy % ‘Tak Fygys and reyfyns and wyn and grynd hem togeder tak and draw hem thorw a cloth and do, ther'to powder of Alkenct other of rys and do ther'to a god quantite of pepir and vyneger and boyle it togeder and meffe yt and ferve yt forth. # Vide N° q1. 1 Pethapsy in gin st 2 Ciwamion. Vide Glotf Rea fly ie. theme € Vile Pare Noa. 38. L. ForE 9 J L, For to make an Egge Dows*, Tak Almaundys and mak god mylk and temper wyth god wyneger clene tak reyfynys and boyle hem in clene water and tak the reyfynis and tak hem owt of the water and boyle hem wyth mylk and zyf thow wyl colowr yt wyth fafron and ferve yt forth. LI. For to make a mallard in cyney * ‘Vak a mallard and pal hym' drye and fwyng over the fyre draw hym but lat hym touche no water and ew hym in gobettys and do hym in a pot of clene water boyle hem wel and tak onyons and boyle and bred and pepyr and grynd togedere and draw thorw a cloth temper wyth wyn and boyle yt and ferve yt forth. LIL, For to make a Bukkenade‘, Tak veel and boyle it tak zolkys of egeysand mak hem thykke tak macis and powdr’ of gyngyn’ and powder of peper and boyle yt togeder and meffe ye forth, 4 Vide ad Pare IL. N® 21. ‘There are no eggs concerned, {0 n0 doubt it thuld be Eger Dozer, Vide Glott, «See N°8. # Vide Ne 45. Lill.[ 10] LIU. For t6 make 2 Roo Broth & Tak Parfite and Yiop and Sauge and hak yt final Bot it in wyn and in woter and a Iytyl power’ of peper and meffe yt forth. LIV, For to mak a Bruct of Sarcyneffe. Tak the lyre of the freich Buf and bet it al in pecis and bred and fry yt in frefch gres tak it up and and drye it and do yt in a veffel wyth wyn and fugue ‘and powds’ of clowys boyle yt togedere tyl the flefch, hhave drong the liycour’ and take the almande mylk and quibibz macis and clowys and boyle hem togeder’ tak the flefch and do ther'to and meffe it forth. LV, For to make a Gely *. ‘Tak hoggys fet other pyggys other erys other par- trichys other chiconys and do hem togeder’ and fephi them ina pot and do hem in flows’ of canel and clowys other or grounde* do ther'to vineger and tak and do the broth in a clene veffel of al thys and tak the Flefch and kerf yt in final morfelys and do yt therein © Deer or Reet ate not mentioned, 25 in Mr. Brander’s Rell Iris a meager bute. Can it mena Kue= % Not clearly exprffed. Je mesns ether Cinamon of Cloves, and cither in flour or ground takCour) tak powder of galyngale and caft above and lat yt kels tak bronches of the lorer tx’ and flyk over it and kep yt al fo longe as thou wilt and ferve yt forth, LVI. For to kepe Venilon fro reftyng. Tak venifo wan yt ys newe and cuver ic haftely wyth Fern that no wynd may come thereto and wan thou haft yeuver yt wel-led yt hom and do yt ia a foler that fonne ne wynd may come ther'to and di- membr? it and do yt in a clene water and lef yt ther? half a day and after do yt up on herdeles for to drie and wan yt ys drye tak falt and do after thy venifon axit!and do yt boyle in water that yt be other ® fo falt als water of the fee and moche more and after lat the water be cold that it be thynoe and thaone do thy Venifoii in the water and lat yt be therein thre daies and thre nyzt® and after tak yt owt of the water and fale it wyth dri fale ryzt wel in a baret and wan thy barel ys ful cuver it baely that funne ne wynd come thereto, LVIL, For to do away Reftyn® of Venifuii. Tak the Venifoi that ys reft and do ye in cold water and after mak an hole in the herthe and lat ytbe thereyn thre dayes and thre nyzt and after tak "as thy venifon requires. See Gloff, to Chaucer for ares ® Dele, A plural, as in N° 57, ‘+ Rellinef. Te ould be rather See below,To tie 9 jt tap and fpot yt wel wyth gret falt of pelte * there were the reflyng ys and after lat yt hange in reyn ‘water al nyzt of moi’. LVIIL. For to make poiidorroge * Tak Partrichis wit" longe filettis of Pork al raw and hak hem wel finale and bray hem ina morter and wan they be wel brayed do thereto god plente of pouder and dolkys of eyryn and after mak ther'of a Farfure formed Of the gretneffe of a onyon and after do it boyle in god bieth of Buf other of Pork after lat yt Kele and after do it én a broche of Hafel and do them to the fere to tofte and after mak god barure of flour’ and egg’ on Batur’ wyt and another aelow and do thereto god plentt of fugor and tak a fethere or a ftyk and tak of the batur’ aid peynte ther’on above the applyn fo that on be wt and that other zelow wel colourd. Explicit ferdicium de carnibus. * Picire, of Petre, Vide N° 42. + rich, HieHic incipit Servicium de Piffibus*. I. For to make Egardufe TAK Lucys‘or Tenchis and hak hem fmal in go- bete? and fry hem in oyle de olive and fych nym vineger and the thredde party of fugur and myncyd onyons fmal and boyle al togeder’ and caft ther'yn clowys macys and quibibz and ferve yt forthe. IL, For to make Rapy 4 Tak pyg’ or Tenchis or other maner frefeh fyfet. and fry yt wyth oyle de olive and fyth nym the ceruttys of wyt bred and canel and bray yt al wel in a mortere and temper yt up wyth god wyn and cole® yt thorw an herfyve and that yt be al cole of canel and boyle yt and caft ther’in hole clowys and macys "See pete » See N° 21 below, and part I. N° so. ‘Lacy, I prefume, means the Pile; £0 that chia fh was knovwn, sere long before the reign of H. VIII. though it is commonly ought otherwife. V. Glo 4 Vide N° 49. Strain, from Lat clo, Stained, of cleared, P andC m4] and quibibz and do the fyfeh in difchis and rapee abovyn and dreffe yt forthe. III. For to make Fygey. Nym Lucys or tenchis and hak hem in morfell? and fry hem tak vyneger and the thredde party of fogur myncy onyons final and boyle al togedyr calt ther'yn macis clowys quibibz and ferve yt forth. UL. For to make Pommys morles. Nym Rys and bray hem wel and temper hem up wyth almaunde mylk and boyle yt nym applyn and Par’ hem and ther hem final als dicis and calt hem ther’yn after the boylyng and caft fagur wyth al and colowr yt wyth fafrofi and caft ther'to pouder and ferve yt forthe, V, For to make rys moyle’, Nym rys and bray hem ryat wel in a'morter and caft ther’to god Almaunde mylk and fogur and fale Boyle yt and ferve yt forth. VI. For to make Sowpys dorry. Nym onyons and mynce hem finale and fry hem in | This Rape is what the ith tikes its mame fiom. Perhaps 8 grape from the French raper. Vide N> 28, * Ricey a6 it condile of grains, is here confidcred a6 a plural Sce alfo N> 5, + Vie Giomt oylC5) syl dotyf -Nym wyn and boyle yt wyth the onyouns ‘ofte wyte bred and do yt in difchis and god Almande nylk alfo and do ther’above and ferve yt forthe. VIL. For to make Blomanger * of Fyfeh. Tak g pound of rys les hem wel and wafch and feth tyl they brefte and lat hem kele and do ther"to inylk of to pound of Almandys nym the Perche or the Lopuiter and boyle yt and keft fogur and fale alfo ther'to and ferve yt forth. VIL, For to make a Potage of Rys. Tak Rys and les hem and wafchy hem clene and feth hem ty! they brefte and than lat hem kele and feth catt ther'to Almand mylk and colour it wyth faf- oii and boyle it and meffe yt forth. IX. For to make Lamprey frefch in Galentyne Schal be latyn blod atte Navel and fehald yt and roft yt and ley ye al hole up on a Plater and zyf bym forth wyth Galentyn that be mad of Galyngale gyn- gener and canel and dreffe yt forth. X. For to make falt Lamprey in Galentyne™- Ye fehal be Mloppit" over nyzt in lews water and & See note on N° 14, of Part I. 1 This is a made or compounded thing, See both here, and ia the next Number, and v. Glott ‘See note ! on the lait Number. = Peshapsy fetily ie fleepele See N? 12 . Pa7 C 16] in brasn and lowe and fodyn and pyl onyons and feth hem and ley bem al hol by the Lomprey and Zif hem forthe wyth galentyne makyth © wyth fon vyneger and wyth paryng of wyt bred and boyle it al togeder’ and ferve yt forthe. XI. For to make Lanipreys in Bruet. They fchulle be {chaliyd and yfode and ybrulyd upon # gredern and grynd peper and fafroa and do ther'to and boyle it and do the Lomprey ther’yn and Serve yt forth. XII. For to make a Storchoi. He fehal be thorn in befys and ftepyd Sover nyzt and fodyn Jonge as Flefeh and he {chal be etyn in ‘venegar. XIII. For to make Solys in Bruet, ‘They fchal be fleyn and fodyn and roftyd upon a gredern and grynd Peper and Safroi and ale boyle it wel and do the {ole in a plater and the bruet above ferve it forth, XIV, For to make Oyftryn in Bruct. They fehul be fchallyd* and yfod in clene water Perhaps, maid ie. made, Perhaps pur, ie. piceen 9 Qu Api ices heeped * Have fhlls taken of, geyndt i es grynd peper fafrot bred and ale and temper it wyth Broth do the Oyftryn ther’ynne and boyle it and fale it and ferve it forth. XV. For to make Elys in Bruet. They fehul be flayn and ket in gobett? and fodyn and grynd peper and fafro® other myntys and perfele and bred and ale and temper it wyth the broth and boyle it and ferve it forth. XVI. For to make a Lopifter. He fchal be roftyd in his fcalys in a ovyn other by the Fer under a panne and etyn wyth Veneger. XVIL. For to make Porreyne. ‘Tak Prunys fayrift wafch hem wel and clene and frot hem wel in fyve for the Jus be wel ywronge and do it in a pot and do ther'to wyt gres and a party of fogur other hony and mak hem to boyle togeder’ and mak yt thykke with flowr of rys other of waftel bred and wan it is fodyn dreffe it into difchis and ftrew ther’on powder and ferve it forth. XVIIL. For to make Chirefeye. Tak Chiryes at the Feft of Seynt John the Baptitt and do away the flonys grynd hem in a morter and after frot hem wel in a feve fo that the Jus be wel comyn owt and do than in a pot and do ther'in feyr resCus J gres or Boter and bred of wattrel ymyid and of fagur a god party and a porcio® of wyn and wan it is wel yfodyn and ydreffyd in Dyfchis ik ther’in clowis of Gilofe? and itrew ther’on fagur. XIX. For to make Blank de Sur’', ‘Tak the zolkys of Eggs fodyn and temper it wyth mylk of « kow and do ther'to Comyn and Safro and flows’ of tis or wa'tel bred myed and grynd ina morter and temper ic up wyth the milk and mak it boyle and do ther'to wit" of Egg’ corvyn finale and tak far chefe and kerf thee’to wan the licour is boylyd and ferve it forth. ‘XX. For to make Grave enforfe. Take ty * gyngener and Safro and grynd hem in amorter and temper hem up wyth Almandys and do them to the fir’ and wan it boylyth wel do ther'to, ‘zolkys of Egy” fodyn and fat chefe corvyn in gobettis, and wan itis dreffid in difehis trawe up on Powder of Galyngale and ferve it forth. XXI. For to make Hony Doufe. Tak god mylk of Almandys and rys and watch hem wel in a feys’ veffel and in fayt’ hoth water and * Perhape, seid, ie minced + oF aped, as in N° 29. # Vide Nove fon N° 29. of Part Te white. So aye is coir in NP 21, below, Ie appens to me to be uk, Can it be fd * Sce Past HN? 1; and Part afterC9 7 after do hem in a feyr toway! for to drie and wan that they be drye bray hem wel in a morter al co flows’ and afterward tak two partyis and do the half in a pot and that other half in another pot and co- Jowr that on wyth the fafroi and Jat that other be wwyt and lat yt boyle tyl it be thykke and do ther’to a god party of fugur and after dreffe yt in twe difchis and Toke that thou have Almandys boylid in water and in {afro and in wyn and after frie hem and fet hem upon the fyre fexhith mete¥ and ftrew ther’on fogur that yt be wel ycolourye and ferve yt forth. XXII. For to make a Potage Feneboiles. ‘Tak wite benes and feth hem in water and bray the benys ina morter al to nozt and Jat them fethe jn almande mylk and do ther'in wyn and hony and feth* reyfons in wyn and do ther’to and after dreffe yt forth, XXIL. For to make Tartys ia Appl ‘Tak gode Applys and gode Spycis and Figys and reyfons and Perys and wan they are wel ybrayed co- Jourd ® wyth Safrof wel and do yt in a cofyn and do yt forth to bake wel. 1 Seth it mete, i.e. feth it properly = Coloured, See N° 28, below. sie. Seeth. * Perhaps, colores XXIV.[ 0] XXIV. For to make Rys Alker’. ‘Tak Figys and Reyfons and do awey the Kernelis and a god party of Applys and do awey the paryng of the Applis and the Kernelis and bray hem wel in a morter and temper hem up with Almande mylk and menge hem wyth flowr of Rys that yt be wel chariaunt and flrew ther'upon powder of Galyngale and ferve yt forth. XXV. For to make Tartys of Fyfch owt of Lente. Mak the Cowche of fat chefe and gyngener and Canel and pur’ crym of myik of a Kow and of Helys ylodyn and grynd hem wel wyth Safroi and mak the ‘chowehe of Canel and of Clowys and of Rys and of agode Spycys as other Tartys fallyth vo be. XXVI. For to make Morrey*. Requir’ de Carnibus ut fapra 4, ‘XXVIL For to make Flownys* in Lente. ‘Tak god Flows and mak a Paft and tak god mylik of Almandys and flowr of rys other amydoi and Doyle hem togeder’ that they be wel chariaud wan yt is boylid thykke take yt up and ley ye on a feyr’ © Vide Part Ne pare I. N° 37 «Peshaps, Favunen, ot Coftrds, Chaucer, vide Siasais. Fre Floss. bord{ m1 J bord fo that yt be cold and wan the Cofyns ben makyd tak a party of and do upon the coffjas and Kerf hem in Schiveris and do hem in god mylk of ‘Almandys and Figys and Datys aud kerf yt in fowr partyis and do yt to bake and ferve yt forth, XXVIIL For co make Rape" Tak the Cruftys of wyt bred and reyfons and bray them wel ina morter and after temper hem up wyth awyn and wryng hem thorw a cloth and do ther’to Canel that yt be al colouryt of canel and do ther'to hole clowys macys and quibibz the fyfch fehal be Lucys other Tenchis fryidl or other maner Fyich fo that ye be frefch and wel yfryed and do st in Difehis and that rape up on and ferve yt forth. XXX, For to make a Porrey Chapel Tak an hundred onyons other an half and tak oyle de Olyf and boyle togeder’ in a Pot andi tak Almande rylic and boyle ye and do ther'to, ‘Tak and make a thynne Paaft of Dow and make therof as iewere ryngis tak and fry hem in oyle de Olyve or in wyte grees and boil al togedere. XXX. For to make Formenty on a Fichfday 5. + Tak the mylk of the Hafel Nozis boy! the wete * wyth the aftermelk tl ic be dryyd and talk and co~ Jour? # yt wyth Safrofi and the ferft mylls caft ther'to and boyle wel and ferve yt forth. (Vide Par LN? 49. UFidaye Derbi. | Perkaps, eles XXXL7 ( a2 J XXXL. For to make Blank de Syry *, ‘Tak Almande mylk and Flowy’ of Rys “Tak ther'to fogur and boyle thys togeder’ and difehe yt and tak Almandys and wet hem in water of Sugur and drye hem in a panne and plante hem in the mete and ferve yt forth, XXXII. For to make a Pynade or Pyvade, Take Hony and Rotys of Radich and grynd yt final in a morter and do yt ther’to that hony a quan- tite of broun fugur and do ther’to Tak Powder of Peper and Safroi and Almandys and do al togeder’ oy! hem long and hold! yt in a wet bord and let ye ele and meffe yt and do yt forth ®, XXXIIL For to make a Balourgly* Broth. ‘Tak Pikys and {pred hem abord and Helys zif thou hhaft fle hem and ket hem in gobettys and feth hem in alf wynSand half in water ‘Tak up the Pykys and Elys and hold bem hote and draw the Broth thorwe a Clothe do Powder of Gyngener Peper and Galyngale and Canel into the Broth and boyle yt and do yt on the Pykys and on the Elys and ferve yt forth, Explicit be Coquina que ef optima mevicina, % Vike ad N® ag. of Part I Vie. dey 98 ja next Number. 1 This Recipe is ill expreved. 2 This is fo us tain inthe original that T can only gtefs at it. Perhaps, aif incope, or dle ix befor INDEXti 133) : INDEX AND GLOSSARY To MR. BRANDER’S ROLL OF COOKERY. ‘The Numbers relate to the order of the Recipes. NN.B. Many words are now written asone, which formerly: ‘were divided, as al fo, up on, Ke. OF thefe litle notice jp taken in the Index, but I mention it here once for alls Our orthography vas very @uduating and uncertain at this time, a8 appears from the different modes of fpelling the fame words. v, To gedres ¥. waythe; v. ynowkz5 vy, chargeant; ¥. coFlnte; &e. A. AL. abounds. a gode broth, 5. 26, alla nyzt, 192. in, a tWo, 626 «and. paffim. ftir. Proem. like, 176. Wiclif. \ray. Drefs, fet forth, 7. Chaucer. \Ik MS.Ed. 45. Hl. 33. half. Llyeit. 7. g3cimixy thicken. Rence alloy of metals. from French allayer. alay, 22. aly, MS. Ed. 46. See Junij Etymolog. v. Alaye. lye. here N° 15. Qa lyeds[wy J lyed, thickened. MS. Fa. 44, 45- Randle Holine interprets lyth or lything by thickening. hence ly’. am b for alyed. MS, Editor. N° 45. Awey. Ul. 28. away. ‘Auance. 6. forte Avens. Caryophylla, Miller, Gard. Di. Axe, MS. Ed. N° 56. Chaucer. “Ayren. v. Eyren. Al, Alle. 23. 3. Proem. All. Chaucer. al to bref. all burt. MS. Fd. N° 14. Als. MS. Editor. N® 29. Chancer. in vs It means as. ‘Almandes. 17. very varioufly written at this time, Almaunde, Almandys, Almaundys, Almondes, all Which occur in MS. Ed. and mean Almond or ‘Al- monds. Almaiid mylke. 9. Almonds blanch’d and drawn thickith with good broth or water, N° 51. is called ahyk nylke, 52+ and is called after Alminde mylke, firft and fecond milk, 116. Almands unblaiched, ground, and drawn with good broth, is called mylke, 62. Cow’s milk was fometimes uled inftesd of it, as MS. Ed. 1. 13 Creme of Almands how made, 83. Of it, Lele Coll. VI. p. 17. We hear elfewhere of Almond Daiter, v. Butter. Azeyn. 24. again, Lel. Coll. IV. p. 281. alibie Chaucer. ALS, ‘Agen. Ancys, Anyfe. 36.137. Aneys in confit rede other whyt, 36. 38. i,€ Anis or Anifeed confeétionad red, or White. ufed for garnifh, 58. Amyden. 37. ¥. ad locum. Almoay. 47. ved locum. Almayne. 71. Germany. v. ad loc. MS, Editor, N° 2. 31. Alkenet. 47. A fpecies of Bugtos. Quincey, Difpent. Ps gt. 62, wfed tor colouring, 51. 84. fryed and yfondred, or yfondyt, 62. 162. Axoon,tows J ‘Anoon. 53+ Anon, immediately. Wi ‘Arn. MS. Ed. IL. 23+ ares Chaucer. ¥. arne, ‘Adod, 39-85. down. vs Chaucer. voce aduune, MS. Edit. N° re “Anjfement. Proem. Advice, Diredtion. Chaucer, "rench. [Aymers. 72. Embers. Sax, emypran, Cineres. Belge ‘aneréte Aquapatys. 75. 2Me& or Dith. “Aker. Rys Aker. MS. Ed. Il. 24. ‘Appulmoy. 79. 2 difh. ¥. ad loc. Appelyn, Applys, "Apples. MS. Ed. 17. 35+ Abe a5. abrod. MS. Ed, IL. 33+ abroad. So ‘rede, MS. Ed. 15, broad. Alite. v. Lite. ‘Ale. 113+ ¥. Pref ‘Afide. 113. apart. Wiclif. Aytell. 114, 1156 a fpeciea of Vinegars Wiclf ‘Chaucer. v. Biel Alegat. 114+ ‘Armed. 146. vead loc. ‘Alygyn. v. Brewet. Be Bacon. N° 1. Benes. 1, alibi Beans. Chaucer. ¥, bene. Tee 6. MS. Ed. 17- Beef. Buf, Buff. MS. Ed. 27 42s 43 Buth. 6. 23. 30. alibi. been, are. Chaucer has beth. Ben, MS. Ld. 4, 27. be. Chaucer v- dein and den. Bailes. 152. Balls or Pellets. Blank Delite. 1935 194+ bis. Lele Coll. VI. p- 5+, In ‘Ne g3, we meet with Blank defne, but the Con- tents has Defire, which is right, as appears from the fequel. in MS. Ed. 29. i is Blonb-Surzy, and Sury, and Sure, and de Sur. Wh 19+ de Spry 345 4 : and[ 16 J and here N° 37, it is Defforre. and we have Samon in Sorry, Lels Coll. VI. p. 17. Perches. ibid. Eels P+ 28. 30. where itisa Potage. whence I conceive it cither means de Surrey, ices Syria. v. Chaucer. v. Surrey. Or it may mean to be defied, as we have Horfys of Defjr. Lel. Coll. IV. p. 272. See No 63. and itis plainly written Defre in Godwin de Praefal. p. 697. In this cafe, the others are all of them corruptions. Blank Defforre. v. Blank Defire. Blank Defne. v. Blank Defire, Berandyles. MS. Ed. 27. Bred, Breed. MS. Ed. paflim. Bread. Bove. 167. Above. Chaucer. Belg. Bover, Blode. 11. alibi. Blod. MS. Ed. 9. Blood. Baw. 149. of eggs, 161. 179. Baur, 28. Batour. ibid. 19, Batter. Boter. MS. Ed. 38. Butter. Borage. 6. Betes. 6. Beets. Fr. Bete. Barfen. 11, name of a dith. Burfews, N° 179, isa different Brek. MS. Ed. 6. 23. break, briife, Breft, brefte. MS. Ed. 1. 14. burit. Bukkennade. 17. 2 dith. Buknade, 118. where it means a mode of dreffing. vide MS. Ed. 45. 52. Bryddes. 19. Briddes, 60. 62. Birds, per metathefin. Chaucer. Brawn of Capons. 29. 84. Fleth. Braun. MS, Ed. 29. ¥. Chaucer. we now fay, bacon of the arm, mean- ing the fleth. Hence éraven-fall'n, Old Plays, XT. p. 85. Lylic’s Euphues, p. 94. 142. Chaucer, Brawn is now appropriated to thele rolls which are made of Brawn or Boar, but it was not fo an- ciently, fince in N° 32 we have Brawn of Swyne, which fhews the word was common to other a ofC 27] Of fleth as well as that of the Boars and therefore Teannot agree with Dr. Wallis in deducing Braco from Apriggna. Blank maing. 36. 192. Chaucer writes Blank manger. Blomanger. MS. Ed. 14. 33. 24. I. 7. Noth a very different thing from what we make now under that name, and fee Holme, IIL. p. 81. Bronchis. MS. Ed. 55. Branches. Braan, MS. Fd. 10. Bran. Bet. MS. Ed, IL 21. Beater Broche. MS. Ed. 58. a Spit. Brewet of Almony. 47. v. Almony. of Ayrén, or eggs, 91. MS. Ed. 23. Eles in Brewet, 110. where it feems to be compofed of Bread andWine, Mufkles in Brewet, 122. Hens in Bruet, MS. Ed. 7. Cold, 131, 134. Bruet and Brewet are French Brower, Postage or Broth. Bruct riche, Lel. Coll. IV. p. 226, Beorwete, p. 227, as Ltake it. Blanche Brewet de Alymgyn, MS. Ed. 13. 23. Boon. 55. Bone. Chaucer. Breyng. 67. 188. burning, per metathelin, from dren or brenne, ufed by Skelton, in the Invedtive againit Wolley, ‘and many old authors, Hence the dif- eale called brenning or burning. Motte’s Abridge- ment of Phil. ‘Tranf. part IV. p. 245. Reid's Abridgement, partlll. p. 149. Wiclifhas drenie and bry. Chaucer. v. Bren, Brinne, Bc. Blake. 68. Black. Chaucer. Berft. 70. 181. 192. burit. Chaucer. A. S. bepyean. Breth. 71. Air, Steam, MS. Ed.N® 2. hence bretber, ther. Wiclif. Bron. 74. brown. A.S. bpua. Butter. 81. 91. 92, 165. Boter, MS. Ed. 38. and fo boutry is Buttery. Lel. Coll. IV. p. 281. Alsionds Butter. Lel. V1. p. 6. Rabelais, LV: c. 60. Bynethen. o2. under, beneath. Chaucer, bineth. Bolas. 95. bullace. Chaucer: Bifore,[ 28 J Bifore. 102. before. Widlif. Matth. xiv. Chaucer has biforne, and byforne. Braley. a compound fauce, 107. Ballac broth. 109. Brymilent. Tart de Brymlent. 167. v-ad loc. Bioms. 171. Flowers, Bloffoms, Chaucer. Bothom. 173. bottom. pronounced Jet/om now in the north. Chaucer. bottym, MS. Ed. 48. Brode. 189. broad. v. abrode. Bataiwyng. 189. embatteling. qu. if not miftead for bataillng. See Chaucer. v. batailed. Bord. MS. Ed. Il, 27. board. Chaucer. Ereyt, breth. MS. Ed. 17. 58. Broth. Blank Surry. MS. Ed. 29, IL. 19. v. Blank Delire. Bifmeus, MS. Ed. 16. c C. omitted. v. Cok. vs pluk. v. Pryk. ¥. Pekok. 'y.Phifik. v. thyk. on the contrary it often abounds, hence, fehulle, fhould ; frefeh, freth 5 difche, dith fchepys, fees; flefch, fleth fyfch, fils feher, cheer, &c. in MS. Ed. v, Gl. to Chaucer. v. fchal. Craftly. Proem. properly, fecuni arten Eaboches. 4. alibi, Cabbages. f. Fr, Caboche, Héad, Pate. Caraway. 53. v. Junij Erymolog- Carvon. 152. carved, cut. Corvyn, MS. Ed. Il, 19,20. cut. Cite, ive. corve, 4, cut. ¥. yeorve. v. kerves Canelt. palfim. Cinamon. Wiclif. ¥. Pref. Gaver. MS. Ed. 56. Cover. Cumpas. by Campas, i.e. Compa's, 189. by meafure, ‘or round. Lel. Coll. 1V. p. 263. Cool. 6. Cole of Colwort. Belg. keel. Corat. 12. name of a dith. Caldore. MS. Ed. 25.27. 2 Cullen lade Caffelys. MS. Ed. 28. Span. Co- Cranes,: { 19 J Crones. 146. Grues. vs ad loce Chyballes. 12. Chibolls, ton. Ital CiSolo. Lat. nage; and fee Lye. Colys. MS. Ed. I. fee the Pref. Carwdel. 15. 33. Candell, Contents. See Junivs. of ‘Mufkels or Mufeles, 124, Cawdel erry, qt. Tn E. of Devons feat itis I Conynges. 17. Connynges, 33. Coneys, Rabbers. Galle. 152. Caw of a Swine. Connat. 18. a marmolide. v. ad loc. Clowes. 20. Cloves. v, Pref. Canuas, oF Canvals. 178. Fr. Canevas. Belg. Kenefis Goratite. Rayfuts of Coraite. 14. So Rajyas ef Corens, Northumb. Buok, p. 19. Raifin de Corirtliz. Pre i.e. of Corinth, whence our Curran’s, which are fmall Raifins, came, and took their pane, C-rance, 17.24, Corannce, 50. Coronfe, MS. Ed. a2. Boiling are called by way of contradi grote Ruyfors, 65. 133. See Northumb. Book, p. 11. Coronfe. v. Corinte. Chargeant. 12: Sui ¥. ad loc. MS. Ed. writes Charchant, 29, 30 Charghaunt, 33. Chavebaunty 34. Chariaunts ice. Charjaunt, 36. le 24. Chariand. ive. Charjand, 27. Comyn. MS. Ed. 39+ Colure. MS. Ed. 5. tocolour. Goncys. 22. feems to be a kind of fauce, MS. Ed. 6. but the recipe there is different. v. ad N° 2 5. Chaake. MS. Ed. 20. Gol, Cole. 23. 52+ cool alfo to Maio, 70, 74. alibi MS. Ed. Ti. 22. cleared. Comyn. MS. Ed. Il. 18. come. Cowche. 24- 154. lay. MS. Ed. IL. 25. Chaucer, v. Couche. Cynee. 25: 2 certain fauce. perhaps the fame with Concy. N° a2. Piays in Cynce, 112. Soles, 119+ ‘Tenches, 120, Oyfters, 123. R Harys young Onions. L Sept es la, according to Me=C 130 J Harys [Hares] in Cmee. MS, Ed. 8. where doubtiels we fhould read Cince, fince in N° 51 there it is Cyney. Te is much the fame as bruct, for Sooles in Cynce here is much the fame with Solye in bruct. MS. Ed. HL. 13. Chykens. 27. 33. Chicken is a plural icfelf. but in MS. Eid. 13. it is Chedenys allo s and Ciyckyns, Lel, Coll. IV. p. 1. Ghecony MS. Ed. Carnel of Pork. 32. v. ad loc. Corsyn. ¥. Carvon. Curlews, 33. noteaten now at good tables; however they occur in archb. Nevill's feaft. Lele Coll. VI. p- 1. And fee Northumb. Book, p. 106. Rabelais iv, €. 59. And Earl of Devon's Featt Confit, of Confyt. v. Aneys and Colyandre. Charles. 39. adith. v. ad loc. Chefe ruayn. 49. 166. perhaps of Rouen in Nor- mandy. rouen in Fr. fignifies the colour we call roan. Crems. 52. for fingular Crea 183. Crem and Crym, in M Grefns, Crone. Cormarye. 53- 2 dith. qu. Colyandre. $3. 128. where it is ix Confyt rede, or te is alfo uled for garnith, 59. Celendpe, A. 8. Ciliandro, Span. Chyryfe. 58. a made dith of cherries. v. ad loc. Cheweryes. 58. Cherries. v. ad loc. and MS, Ed. IL. 18, ubi Chirycs. Crotof, 65+ a cith. vad loc. Crayton. ¥- Croton. Cleeve a cso. 62. cloven. A.S. cleopan. Crip. 64. Sirrup. v. ad loc. Chyches. 72. Vetches, tad loc. Chawf. 74 warm, Fr. Echayjfer, whence Chaucer has Efeuunfe, - weritten Creme, 85. J. 34. IL. 24. Fr. Clat.Cot] Cat. 78. a dith. qu. Chef. Proem. chief. Fr. Calwar Salmon. 98. v.ad loc. Compott. 1c0. a preparation fuppofed to be slways at hand. w. ad loc. Comfery. 190. Comfrey. vad loce seours. 101. difhes. v.ad 126. Chyfanne. 103. to be eaten cold, Congur. 104. 115. Lel. Coll. VI. p. 6. bis. ps 16. Cungeri are among the fith in Mr. ‘Topham’s MS. for the Conger, little uled now, fee Pennant. Wl. Petts Coffyns. 113. Pics raifed without their lids, 158. 167. 185, 196. MS. Ed. I, 23.27. In Wielit ic de- notes baikets. Comade. 113. Comadore. 188. Coitour. 113. Coverture, Lid of a Pye. Godlyng. 94- grete Codslyng, 114. ¥. ad loc. Chawdon. 115. for Swans, 143. Stwan with Chawdron. Lel. Coll. IV. p. 226. which I fappofe may be true orthography. So Swann with Cbaudron, Eacl of Devon's Featt. Ard it appears froin a MS. of Mr. ‘Afle's, where we have among Sacwves od with Chaldron, that Chaldron is a lave. Crome. 131. Pulp, Kernel. Criimes. 159. Chaucer. ‘The Crum is now the foft part of 2 lost, oppofed to the cruft. Cury. Proem. Cookery. We have afTumed it in the titles Canielyne. 144. a fauce. an Cazelyne, from the Hour of Cael? Crudds. 150. 171. Curds, per metathefin, as comon in the north. Croftards. 154. Pies, from the Cru/. quere if our Cyflard be not a corruption of Cruftard 5 Junius gives a different etymon, but whether a Letter, the Reader muft judge. Cruflard at fli, 19% uf herbs, Re 457Co 1g2 J 137. and in the Earl of Devon's Feaft we have wz P je Crypt Crs fpes. 162. Eryfpels. 163. ve ad loc. Pritter Grif Paine, Lel. Coll. VI. p. 5. which in’ Godwin de Vell p. 637.18 fpin, Chants. 162, 3 Lel. Coll. WV. pe goa. ve Ju cle. 17% eurioufty. perhaps from cure, 10 cooky Chaucer bas corsy/c, curious. Clarry. 172. Clary Co 175. a dith. v. ad loc. 475+ a Cock. fic, Lel. Coll. IV. p. 227. Chewets. 185. 186. a dith, Rand. Holme, IIT. p. 78, 81, 82. Birch, Life of Prince Henry, p- 458. Comadore. v. Com Chafilet. 189. v. ad loc. Ghriften, Proc. Chriftian, D. Do. 1, 2. put, cavfe. MS. Ed, 2. 12. Chaucer. mate, 56. cone, «8. So Chaucer has do for done. Dof. do uff. 101, Draw, deawven 2. rained. hence 3. 20.23, dracwe the 1 thurgh a firaynour. ‘To vik 2. 17.25, drawe hem up with gode brothes Ho 52. 740 fo pan te dr. + 7b. 47. a8, draw an Almande mylke, ac of Dice, the Fr. Da, v. quarce 1g adith. qu + 20+ 52. 155. the fruity 24 ith. . 33- ¥. Blank defire, Doutt; 45. alibi Du. Dowhz,C 133 J Dowhe, so. Dowh, 92. Dow, MS. Ed. IT. 295 Dough, Palle, A. S. dab. Douce Ame. 63, qualia delicious difh. v. Blank Defire, Drope. 67. drop. to baile. NS. Ed. 28. Dorry. Sowpes dorry, $2. Sops ciorfed. from endive, 187. MS. Ed. 42. Il, 6."vide ad 174. Decl. 113. 170. part, fome. v. Sum. Chaucer, Dicayn. 177. ¥. ati loc. Dokks, as Screre Dokés, 173- Docks. Dorryle. v. Poi Daryols, 183. a dith. A Cuflard baked i Hear Junius, y- Dairie, G. dariole “genus, quod iifdem Gallis alias nuncupatur daic~ “teron vel flan de lait Defne. v. Blank Defire. Dedire. v. Blank. Dreflc. 194. dreffed. dreffe. MS. Bd. 15. et palin. ‘Chaucer in voce. hence ydrefly. MS. Ed. Hf. 18. Dyfis. MS. Ed. 15. dice. v. quar. Demembre, dimembre, MS. Ed. 31. difinember. ‘Dows, douze, MS. Ed. 50- 1 Drong. MS. id. 54. drunk. E E. with ¢ final after the confonant, for es, as brede, read ; benes, beans; bere, beat; breke, break 5 creme, creams clere, clear; clene, cleans rile, mead; mete, meats. ftede, flcad ; whete, neat 5 &e. Ewithe final after the confonant, for ee, as betty beets; chefe, checle; depe, deep; fete, fers grene, greens nede, needful were, fweet. Endorre. MS. Ed. 42. endorfe. Ete. 103+ eat. eten, 146. eaten, ety, MS, Ed. 3. A. Se evan. MS. Ed. 48. oat. Enforfe.Enforfe. MS. Ed. IL. 20. i Erbess 7. herbs; herbs, 63. e1b3s, 151, Ecthisy 1570 Eyren, and Ayren. 7, 8. 15. Eyryn, °S. Ed. 1. Eggs. “a merchant at the N. Foreland in Kent aiked for * eggs, and the good wyF anfiverede, that fhe coude * fpeak no Frenthe — another fayd, that he wol Shave grey, then the good wyf fayd that the un«

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