Liber cure cocorum. Copied and edited from the Sloane ms. 1986, by Richard Morris. 62 pages, ca. 114 kb University of Michigan Library Ann Arbor, Michigan 2018 CME00146 11405246 sdr-coo1375970

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 Liber cure cocorum. Copied and edited from the Sloane ms. 1986, by Richard Morris. Morris, Richard, 1833-1894. Philological Society (Great Britain) iv, 61 p. 23 cm. Berlin, Published for the Philological Society, by A. Asher & Co., 1862. A curious poem on cookery "now first printed from a transcript of the Sloane ms. 1986, where it occurs as an appendix to the 'Boke of curtasye'. It is written in a northern dialect of the XVth century."--Pref. "Supplement to the Transactions of the London Philological Society for 1862"--Brit. Mus. Catalogue. Mode of access: Internet.

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 English, Middle (1100-1500) Cooking, English. Cooking -- Early works to 1800. English language -- Middle English, 1100-1500 -- Glossaries, vocabularies, etc. 8-30-16lattajMURPAdded TEMPHEAD, checked ID, and added TYPEs to DIVs in order to validate. Checked for N=""s. Checked for GROUP tags. Proofed title page; added a P. Checked s. Reviewed structure; added table of contents DIV1; changed P to TRAILER; changed two Ps to Ls; removed a P; removed a ROW and a CELL; removed a missing GAP; changed an L to TRAILER; changed a HEAD to TRAILER. Checked placement and completeness of PBs; moved numerous PBs. Checked for damage GAPs, #s, @s, --s, and UNCLEARs. Corrected [dollar]s. Checked for &cs with incorrect spacing. Checked for LBs. Checked for startqs and endqs, abq's, oes, qs, Ae's, and Qs. Checked proofsheets and made corrections. Checked italic I / J and U / V. Checked for missing page GAPs. Checked for EPIGRAPHs and ARGUMENTS. Checked CLOSERs, OPENERs, SIGNEDs, SALUTEs, TRAILERs, BYLINEs. Checked decorated initials. Checked FIGUREs. Sample: 2 minutes. Proofing: 0 minutes. Tag review and corrections: 50 minutes. DONE.
146 CME00146 CME00146

LIBER CURE COCORUM.

COPIED AND EDITED FROM THE SLOANE MS. 1986

BY RICHARD MORRIS, AUTHOR OF "THE ETYMOLOGY OF LOCAL NAMES", MEMBER OF THE PHILOLOGICAL SOCIETY.

PUBLISHED FOR THE PHILOLOGICAL SOCIETY BY A. ASHER & CO., BERLIN.

1862.

 Now speke I wele a lytul more Of craft, iwys, þat tase grete lore In court, þat men calles cure, Þat most be don in þrinne degre; Þis hasteler, pasteler, and potagere, And ȝet þo scoler þat foloes in fere, Fyrst to ȝow I wylle schawe Þo poyntes of cure, al by rawein rotation., Of Potage, hastery, and bakun mete, And petecure, I nylle forȝete. Þo names in tabulle I schalle sete Þo number in augrym above, with outen lete, In augrim þat schalle wryten be, An þo tytels with in on þo same degre.

Incipit tabula cure, primo, de potagiis:— [Page Pur Furmente 7 Amydoune 7 Conyngus in grave 8 Chekyns in cretene 8 Vyande de cypur 8 Mortrews de chare 9 Blanke maunger 9 Þandon for swannus, wylde gese and pyggus 9] Nombuls 10 Anoþer maner of nombuls 10 Charlet de force 11 For charlet icoloured 11 Iussell 11 Bruet de almonde 12 Blanke de sorre 12 Bucnade 12 Rosse 13] Letlardusan error for Leche-lardus See 'Ord and Reg.' p. 439. 13 For blanched mortrews 13 Peions istued 14 Sowpes dorre 14 Gruel of almonde 14 Joutes of almonde 15 Caudelle of almonde 15 Buttur of mylke of almonde 15 Mylke of almonde Rise 16 Caudel Ferre 16 For to make a rape 16 Mylke rostyd 17 For to make a potage of welkys 17 For to make potage of oysturs 17 Sauge Seynes 18 For to make a compost 18 Roo in a sew 23 Blanke maunger of fysshe 19 Mortrews of fysshe 19 For to make rose de almayne 19 For a kolys 20 Gruel of Porke 20 Conyngus in cyne 20 Harus in cyne 21 Harus in a sewe 21 Harus in albrotetusHarus in a browet. 21 Harus in a pardolyce 22 Hennes in a browet 22 Chekens in browet 22 Chekens in þo brothe 23 For to boyle fesawntes and pertrykes 23 Hennes in gravé 24] Capons in covuse 24 Hennes in gauncel 24 Lamprays in browet 25 Lamprays in galantine 25 For tenches in grave 25 Chawdewyne de boyce 25 For to make momene 26 Lange de boef 26 Sawce for maulardys ros∣tedde 27 Sawce for wele and venyson 28 Blaunche sawce for capons 28 Sawce best for capons rostedde 28 Sawce syrer for mawdelardys 28 Gawncel for þe gose 29 Sawce for swannes, cranes, and herons 29 For pekokes and pcrtrykes 29 Galentine 30 Sawce comelyne, kervelettes and oþer þyngis 30 For lumbardis mustard 30 For Pyculle 31 Filettes in Galentine 31 Piggus in sawce 31 Sawce Madame 32 Gose in Hogge pot 32 To save venyson fresshe over þe ȝer 33 For to save venysone fro restyng 33 To keep herbis over þo wyntur 34 For lyour best 34] For þe crane 35 For wodcock, snyte, and curlu 35 For pygges farsed 36 For franche mele 36 For bouris 37 For pome dorres 37 Hastelettes on fysshe dayes 37 For lamprayes 38 For dareals 38 For flawnes 39 For custon 39 For rysshens 39 For freture 39 Crustate of flesshe 40 Loysens 40 Tartelettes 41 Chewetes on fysshe dayes 41 Chewettes on flesshe dayes 41 For stondande fignade 42 For a surupe 43 For a tusken 44 For blanchet porray 44 Porray of white pese 44 For white pese after porray 45 For gray pese 46] For cole 46 For mustul bree 46 For porray of mustuls 47 For gruelle of fors 47 For Ioutes 47 For capons in herbes 48 For oþer Ioutes 48 For honge cole 49 For hennes in brothe 49 For a comyne sewe 49 For tansay cake 50 For a froyse 50 For a brothe of elys 50 For a pye 51 For a cawdalle 51 For sawce gynger 52 For wesels 52 For a hagese 52 For seke menne 53 For to sethe ray 53 Oysturs in brewette 53 For a service on fyssh day 54 For anoþer maner of service apon a flesshe day 54 For a comyn rewle in cure 55]

Jam finitur tab[u]la per manus ut vocabula complete testantur. Now slyȝtes of cure wylle I preche, How somme mete schalle seme raw I teche; Take harus blode, or kyddus ful fayre, And dry hit in powder and kepe hit fro ayre; When flesshe or fysshe his served wele hote, Cast on þe powder of hare I wot; Hit is so frymstrong., ren hyt wylle An malt as sugur, by ryȝt good skylle And make þo flesshe to seme, iwys, As hit were raw, and ȝyt hit nys. And þagh þou sethe hit alle day, Hit wolde seme rawe by any kyn way. Anoþer sotelté I wylle telle. Take harpe strynges made of bowel, In brede of stoe, þou cut hom þenne; Kast hom on fysshe or flesshe, I kenne, Þat sothyn is hote or rostyd, iwys, Þat wynne seme wormes, so have I blys. And ȝifȝit? anoþer I telle con; Yf þe coke be croked or soward mane Take sope, cast in hys potage; Þenne wylle þe pot begyn to rage And welle on alle, and lepe in. Þat licoure is made, noþer thykke ne thynne; And henne-ban sede duckys wylle kylle, And hennes also hit wille spylle; And cast this to hom opon grene; Who wylle assay hit, þo sothe may sene. To make venegur manede; Take a gad of stele I wot in dede; In strong venegur þou schalt hit seke ix sythes in venegur, þerof þou reke, A bere with þe hete hit þou may, And in goode wyne sleck hit I say; Hit shalle be venegur I wot hit wele, To serve at a tyme at fest or mele. And rosted benes, þat steped han bene, Goode wyne schalle turne to venegur be dene. To preve venegur, weþer hit be fyne. Þou take hys knyve or ellis myne, In harde drye flore a hole to make; Put in þo venegur, I undurtake, If hit be good, welle, syr, hit schalle, Yf hit be noȝt, downe wylle hit falle. Þis seȝe I preved, so have I blys; Þerfore I wot þat hit sothe is. To powder befe with in a nyȝt, Þou welle þo salt, in water bryȝt; Malt hit in bryne, set doun to kele, Put in þy flesshe fayre and wele, And in a nyȝt hit poudert schalle be, Grene powdert þorogh, so mot I þe. Yf þy dysshe metes dere ben to salt, Kerve a grene sod, I wot, þou schalt, And kover þy pot with þo gresse done, Þo salt on þo gresse shalle barke fulle sone. With þy honde smyte of, I say; Þo salt lay on anew þou may; Þys schalt þou gedur hit, yche a dele, And make hit fresshe unto þe mele. If I schalle of þese potage spelle A whyle þeron þen most I dwelle; Fyrste, to speke of furmenté, How hit is made in yche degre. Furmente. Take wete, and pyke hit fayre [and clene] And do hit in a morter shene; Bray hit a lytelle, with water hit spryng Tyl hit hulle, with-oute lesyng. Þen wyndo hit wele, nede þou mot; Wasshe hit fayre, put hit in pot; Boyle hit tylle hit brest, þen Let hit doun, as I þe kenne. Take know mylke, and play hit up To hit be thykkerede to sup. Lye hit up with ȝolkes of eyren, And kepe hit wele, lest hit berne. Coloure hit with safron and salt hit wele, And servydservys? hit forthe, Syr, at þe mele; With sugur candy, þou may hit dowce, If hit be served in grete lordys howce. Take black sugur for mener menne; Be ware þer with, for hit wylle brenne. Amydone. Take wete and stepe hit dayes ix; Þus chaunge þy water yche day be dene. Brys hit in a morter ryȝt smalle, Sethe hit with mylke and water with alle. Þorowgh a herseve loke þou hit syestrain., And let hit stonde and setel bye; Poure oute þe water, in clothe hit lay, Tyl hit be drye þou turne hit ay. Þys is a lycour as men sayn, Þer of I schalle speke more in playn. Conyngus in gravé. Sethe welle þy conyngus in water clere, After, in water colde þou wasshe hom scre, Take mylke of almondes, lay hit anone With myed bred or amydone; Fors hit with cloves or gode gyngere; Boyle hit over þo fyre, Hew þo conyngus, do hom þer to, Seson hit with wyn or sugur þo. Chekyns in cretene. Take cow mylke, lye hit anone With flowre, or ellis with amydone; Fors hit with galyngale and gode gyngere, With canel and comyn, alle in fere, Coloure hit with safron þo; Þe chekyns by hom selfe þo sethe þer to, Hew hom in quarteres and lay hom inne, Boyle hom up with alle, no more ne mynne; But seson hit with sugur suete, And serve hom forthe for þay ben scte. Viande de Cipur. Take braunne of capons or hennes þou shalle; Parboyle and drye hit with alle; Hew hom smalle, bray in mortere, As smalle as bred, þat myed were; Take good almonde mylke anone And lye hit up with amydone Or with floure of ryse, þou may; Coloure hit with safron, I þe say; Boyle hit after yche adele, Charge hit with flesshe brayed wele; Seson hit with sugur and þen þy dysshe With almondes set þou schalle florysshedecorate, garnish.. Mortrews de chare. Take hennes and fresshe porke, y þe kenne, Sethe hom togedur alwayes þenne; Take hem up, pyke out þe bonys, Enbande þe porke, Syr, for þo nonys; Hew hit smalle and grynde hit wele, Cast it agayne, so have þou cele, In to þe brothe, and charge hit þenne With myed wastelle, as I þe kenne; Colour hit with safron, at þat tyde; Boyle hit and set hit doune be syde;, Lye hit with ȝolkes of eren ryȝt, And florysshe þy dysshe with pouder þou myȝt. Blonc Manger. Take ryse and loke þou wasshe hom clene, And þorowgh a strynour þou hom strene; Temper hom with almonde mylke anon. Take brawne of capons or henne good wonquantity., Tese hit smalle, as I þe lere; Do þe ryse in þo mylke over þe fyre, Let hit boyle for ony nede; Charge hit with tesyd flesshe in dede; Seson hit with sugur, and floresshe With fryud almondes þo lordes dysshe. Þandon for wylde digges, swannus, and piggus. Take, wasshe þo isues of swannes anon, And skoure þo guttus with salt ichon; Sethe alle to gedur and hew hit smalle, Þe flesshe and eke þo guttus with alle; Take galingale and gode gyngere And canel, and grynd hom al in fere; And myude bred þou take þerto, And temper hit up with brothe also; Coloure hit with brend bred or with blode, Seson hit with venegur, a lytelle for gode; Welle alle togedur in a posnet; In service forthe þou schalt hit sett. Nombuls. Take þo hert and þo mydruv and þe kydnere, And hew hom smalle, as I þe lere; Presse oute þe blode, wasshe hom þou schalle, Sethe hom in water and in gode ale; Coloure hit with brende bred or with blode; Fors hit with peper and canel gode, Sett hit to þo fyre, as I þe telle in tale; Kele hit with a litelle ale, And set hit downe to serve in sale. Anoþer maner for noumbuls. Take þe noumbuls of þe veneson, In water and salt þo wasshe hom sone, And intwo. twynne waters, þou schalt hom sethe; Grynd bred and peper with ale full smethe, With þe secunde brothe þou temper hit mun, And hew þy noumbuls alle and sum; And boyle þy sew, do hom þer inne, Of þys mater þer, no more ne myn. Charlet. Take swettest mylke, þat þou may have, Colour hit with safron, so God þe save; Take fresshe porke and sethe hit wele, And hew hit smalle every dele; Swyng eyryn, and do þer to; Set hit over þe fyre, þenne Boyle hit and sture lest hit brenne; Whenne hit welles up, þou schalt hit kele With a litel ale, so have þou cele; When hit is inoȝe, þou sett hit doune, And kepe hit lest hit be to broune. For Charlet icoloured. Take almondes unblanchyd, wasshe hom and grynd; Temper hom with rede wyne, þat is so kynd; Alye hit up with floure of ryce, Do þer to pynys and saunders for spyce, For to coloure hit, loke þou do þis, And oþer goode spyces þou take, iwys, Bothe strong and swete þou do þer to; Salt hit, boyle hit, sethe hit forthe þo, With annes icomfet, florysshe hit þou schalle; Messe hit in dysshes to be served in halle. Iusselle. Take myudgrated. bred, and eyren þou swyngebeat up.; Do hom togeder with out lettyng, Take fresshe broth of gode befe, Coloure hit with safron, þat is me lefe, Boyle hit softly, and in þo boylyng, Do þer to sage and persely ȝoyng. Breuet de almonde. Take gode almonde mylke anon, And loke þou lye hit with amydone, Or with flowre þat is bake; Coloure hit with safron, I undurtake; Fors hit with powder of þy male Of gyngere, canel, and galingale. Take pertrykes and chykyns and hom wele sethe The MS. reads "Take pertrykes and chykyus and sethe hom wele'. Hew hom in quarters fayre and smethe; Do þat mylke over þo fyre þat tyde, And boyle and sett hit doune besyde, And florysshe hit with powdur, as I þe kenne, Þou may have more menskefavour. emong alle menne. Blonk desore. Take ryse and wasshe hom in a cup, Grynd hom smalle and temper up With almonde mylke, so have þou celehappiness, bliss.; Do hit over þo fyre and boyle hit wele; Take braune of capons or hennes alle, Hew hit þat hit be riȝt smalle; And grynd hit wele, as myud brede, And do þer to, as I þe rede; Seson hit with sugur grete plenté, With fryid almondes florysshe so fre. Bucnade. Take almonde mylke as I con preche; Coloure hit with safron as I þe teche; Fors hit with poudur, þat is gode; Take larde of porke, wele soþyn, by þo rode; Hew hit in gobettes wele afyne; Loke þey ben smale and put hem inne; Lye hit with floure or amydone, Boyle hit wele and sett hit done; Florysshe hit with powdur, as I þe kenne, Þenne may hit be served, before gode men. Rose. Take flour of ryse, as whyte as sylke, And hit welle, with almond mylke; Boyle hit tyl hit be chargyd, þenne Take braune of capone or elle of henne; Loke þou grynd hit wondur smalle, And sithen þou charge hit with alle; Coloure with alkenet, sawnder, or ellys with blode, Fors hit with clowes or macys gode; Seson hit with sugur grete plenté, Þis is a rose, as kokes telle me. Lede lardesSee page 2, note. [Leche lardes]. Take eyren and swete mylke of a cow, Swyng hom togedur, as I byd now; Take larde of fresshe porke with alle, Sethe hit and schere hit on peses smalle; Cast þer in and boyle hit, þenne Styr hit wele, as I þe kenne, Tyl hit be gedered on crud harde; Leche1) to slice, 2) to serve in slices. hit, and rost hit afterwarde Apone a gredel, þen serve þou may Hit forthe, with spit, as I þe say. For blanchyd mortrews. Sethe hennes and porke, þat is fulle fresshe; Bray almondes unblanchyd and temper hom nesshe With clene brothe, and drawe hom þo; Alay þy flesshe smalle grounden to, And floure of ryce þou grynd also; Cast powder of gyngere and sugur þerinne, But loke þat hit be not to þyn, But stondandthick. and saltid mesurlé And kepe þy dysshe mete for þo maystré. Peions istued. Take peions and hew hom in morselle smalle, Put hom in a erþyn pot, þou shalle; Take pilled garlek and herbys anon, Hack hom smalle er þou more don; Put hom in þo pot, and þer to take Gode brothe with wyte grece, þou noȝt forsake; Do powdur þer to and gode verius, Coloure hit with safron, and salt inow; Þou put in pote þese þynges alle, And stue þy peions þus þou schalle. Sowpus dorre. Take almondes, bray hem, wryng hom up; Boyle hom with wyn rede to sup; Þen temper hom with wyn, salt, I rede, And loke þou tost fyne wete brede, And lay in dysshes, dubene with wyne; Do in þis dysshes mete, þat is so fyne; Messe hit forthe, and florysshe hit þenne With sugur and gynger, as I þe kenne. Gruel of almondes. Take almondes unblanchid and bray hom sone, Put ote mele to, þenne hase þou done, And grynde alle sammentogether., and draw hit þenne With water and sethe, as I þe kenne; Coloure hit with safron and salt hit þenne, And set in sale byfore gode menne. Ioutus de almonde. Take erbe, perboyle hom, fayre and wele; Hew hom and grynde hom every dele; Take almondes unblanched and grynd hom smalle, Drawȝe hom with water, I wote þou schalle; Set hit over þe fyre, þyn erbis þou sethe With þo mylke forsayde, þat grounden is smethe; Cast þerto sugur, and salt anone; Take þer þy ioutes made dalmone. Caudel dalmone. Take almondes unblanchyd and hom þou bray; Drawe hom up with wyn, I dar wele say; Þer to do pouder of good gyngere And sugur, and boyle alle þese in fere, And coloure hit with safron and salt hit wele, And serve hit forthe Sir at þo mele. Buttur of Almonde mylke. Take thykke mylke of almondes clere, Boyle wele alle in fere; And in þo boylyng, cast þerinne Venegur, oþer ellys gode wyne; Do hit soþenne in a canvas þenne, In soþun, gar hit on hepe to renne; In clothe þou henge hit a myle way, And after in colde water þou hit lay; Serve hit forthe in þe dysshe, Þat day þo lorde is servyd with fysshe. Ryse. Take ryse and wasshe and grynde hem smalle, Temper hom with almonde mylke þou schalle; Drauȝe hom thorowghe a streynour clene, Boyle hom and seson hom with sugur schene; Fors hit with fryude almondes gode, Þen hase þou done, syr, by þo rode. Kaudel Ferry. Take almondes unblanchyd, so have þou cele, And wasshe hom fayre and grynd hom wele; Temper hom up with wyne so clene, And drauȝe hom þorowgh a canvas shene; In pot þou coloure hit with safron, And lye hit up with Amydone, Or with floure of ryse so fre; Ryȝt thykke loke þou þat be; Seson hit with sugur grete plenté, Florysshe hit with maces, I tel þe. For to make a rape. Take raysyns of corauns þerto, And wyte wynne þou take also; Sethe þenne oþer raysyns grete In rede wyne, and boyle a lytul with hete; Do opon a broche, rost hom bydene A lytel, and take hom fayre and clene And bray hom in a morter smalle, A crust of brede þou bray with alle. Put alle in þe pot with grythe, Þo raysyns of corauns, þo swete wyne with, A lytul vengur, and pouder take þo Of clowes, maces and quibibisCubebs. to; Boyle alle to geder, and serve hit þenne, And sett hit forthe before goode men. Mylke rostyd. Take swete mylke and put in panne, Swyng eyren with alle, grynde safron And do þerto; welle hit þenne, Tylle hit wax thykke, as I þe kenne; And sethe and sye hit thorowghe a cloth, Presse hit, þat leves, withouten othe; When hit is colde, leche hit with knyves; Rost hit, and messe hit forthe on schyvesslices.. For to make a potage of welkes. Take welkes and wasshe fayre, in blythe, In water, and take whyte salt þerwith And after hakke hom on a borde, As smalle as þou may, at a worde, And bray hom in a morter clere; Sethe hom in mylke over þe fyre; Of almondes or of a clow þou take schalle, Lye hit with amydone þerwith alle; Coloure hit with safrone, and do þerinne Poudur of peper, or goode comyne. For to make potage of oysturs. Perboyle þyn oysturs and take hom oute; Kepe welle þy bre with outen doute, And hakke hom on a borde full smalle, And bray in a morter þou schalle; Do hom in hor owne brothe for goode, Do mylke of almondes þer to by þe rode, And lye hit up with amydone, And frye smalle mynsud onyone In oyle, or sethe hom in mylke þou schalle; Do powdur þerto of spyces withalle, And coloure hit þenne with safron gode; Hit is holden restoratyf fode. Sauge Seynes. Take swynes fete and sethe hom clene, Take ȝolkes of eyren þat harde bene, And sage as mykul as fall þerto, Gode powdur, and temper with venegur; When þou hase soþyn þo fete ryȝt welle, Clovyn hom and paryd hom þer tylle, Lay hom on dysshe with blythe, Þo sawce on þe ȝolkes þerwyth. For to make a compost. Take þo chekyns and hew hom for þo seke, All but þe hede and þe legges eke; Take a handfulle of herb lovache, And anoþer of persely, als Of sage þat never was founde fals, And noþer of lekes and alle hom wasshe Þose herbes in water, þat rennes so rasshe; Breke þorowghe þy honde, bothe herbe and leke, With a pynt of hony enbeny hom eke, Summe of þese herbes þou shalle laye In þe pottus bothunsothun?, as I þe say; Summe of þe chekyns þou put þerto, And þen of þe herbȝ do to also; So of þo ton so of þat oþer, Þo herbȝ on þe last my dere brother; Above þese herbus a lytul larde Smalle myncyd, haldand togeder warde; Take powder of gynger and canel god wone, Cast on þese oþer thynges everychon; Be sleȝe and powre in water þenne To myd þo pot, as I the kenne; Opone þo bruys poure hit withinne, And cover hit þat no hete oute wynne, And tendurly seyth hit þou do may, Salt hit, serve hit, as I þe say. Blanc maungere of fysshe. Take a pownde of ryse and sethe hom wele, Tyl þat þay brostene; and lete hom kele. Mylke of almondes þerto þou cast, Þo tenche or lampray do to on last; Welle alle togeder, as I þe kenne, And messe hit forthe before godde men. Mortrews of fysshe. Take þo kelkesroe or milt. of fysshe anon, And þo lyver of þo fysshe, sethe hom alon; Þen take brede and peper and ale, And temper þo brothe fulle welle þou schalle, And welle hit togeder and serve hit þenne, And set in salehall. before good mene. For to make rose dalmoyne. Take whyte pese and wasshe hom wele, Tylle þat þey hulle, sethe yche adele, And bene clene of þam, þen schalle þou caste In to þo pot and cover in hast; And loke no brethe þer passe oute, But boyle hom wele with owtyn dowte; Of almonde mylke þou kest þerto, Of floure of ryse and salt also; Coloure hit with safrone and messe hit, þenne Set hit in sale before goode men. For a kolys. Þe brawne take of sothun henne or chekyne, And hew hit smalle and bray þen with wyne, With ote grotis, and whyte brede eke; With þe brothe of henne þou tempur hit meke; Take oute þe bonys and grynd hit smalle, In to þe brothe þou kast hit alle, And sye hit thurgh a clothe clene; Dose hit, and serve hit forthe bydene. Gruel of Porke. Take brawne of swyne, perboyle hit wele, And grynde hit smalle, Syr, everydele; With ȝolkes of eyren þou schalle hit lye, Set hit over þe fyre for-þye, Put whyte grece þerto, bewar, iwys, Let hit not sethe lest þou mys. Do þer to powder and safron þenne And messe hit forthe before goode menne; Powder dowce þeron þou kast Stondande at dressore on þe last. Conyngus in cyne The "Forme of Cury" and "Ord. and Reg." read Cyne; but the cor∣rect reading is more probably Cyve = chives, onions; the sauce for both 'Conyngus' and 'Harus', as seen above, is evidently composed of onions. Smyte þe conyngus in pese smalle; And sethe hom in brothe gode þou shalle; Mynsyn onyons in grece þou sethe, And in good brothe, þat is so smethe Walle togeder; and drauȝe alioure Of blode and brede sumdele sowre, Sesonut with venegur and good brothe eke, Kast salt þerto and powder fulle meke. Harus in cyne. Perboyle þe hare and larde hit wele, Sethyn loke þou rost hir everydele; Take onyons and loke þou hew hom smalle, Frye hom in grece, take peper and ale, And grynde togeder þo onyons also; Coloure hit with safrone and welle hit þo; Lay þe hare in charioure, as I þe kenne; Powre on þe sewe and serve hit þenne. Harus in a sewe. Alle rawe þo hare schalle hacked be, In gobettis smalle, Syr, levys me; In hir owne blode seyn or syludstrained. clene, Grynde brede and peper withalle bydene; Þenne temper hit with þe same bre, Þenne boyled and salted hit servyd schalle be. Harus in abrotetHarus in a browet.. Hew smalle þy hare in gobetus gode, Sethe hom in brothe with alle his blode; When hit is soþun wondur wele, Drawȝh thurgh a streynour, so have þou cele; Take almondes unblanchid, wasshe hom and grynde; With self brothe temper hom by kynde; Take onyons and perboyle hom þou mot, And dresshe hom smalle, kest hom in pot With alle oþer thyngus, and cast þer to With venegur and salt, þen hase þou doo. Harus in Perdoylyse. Take harys and perboyle hom, I rede, In goode brothe, kele hit for drede, And hew þy flesehe and cast þerinne. Take swongen eggus, no more ne myn, And cast in þy sewe and sethe hit þenne. Take obles and wafrons, as I þe kenne, Close hom in dysshes fare and wele; Salt þe sewe, so have þou cele, And lay hit above as gode men done, And messe hit forthe, Syr, at þo none. Hennes in brewes. With porke þou sethe þo henne fatte, Grynde brede and peper and be not battehasty.; And comyne also þou schalle grynde, Seson hom with ale, þat is hor kynde; With þo brothe of hennes þou temper hit shalle, Boyle hit, coloure hit, salt hit withalle; Serve hom forthe, as þou may see, Þese er hennes in browet, levys þou me. Chekyns in browet. Take chekyns, scalde hom fayre and clene; Take persole, sauge, oþer herbȝ, grene Grapus, and stope þy chekyns with wynne; Take goode brothe, sethe hom þerinne, So þat þay sone boyled may be; Coloure þe brothe with safrone fre, And cast þeron powder dowce, For to be served in goode mennys howse. Chekyns in Cawdel. In brothe þou boyle þy chekyns gode; Take ȝolkes of eyren, Syr, for þo rode, Alye hom up with brothe forsayde; Take powder gynger, abrayde, And sugur, and rew, and safron clere, And salt, and set hit over þo fyre; With owtyn boylyng messe hit forthe þenne; Þy chekyns hole take, I þe kenne, OfYf? þay be brokyn, on dysshe hom lay, Heldepour over. hom þe sewe, as I þe say. For to boyle fesawantes and pertryks. Take goode brothe, þerin þou pyt Þy fesauntes and þy pertryks, þat men may wyt. Do þerto ale, floure, peper fre, Of hole canel, good quantité; And let alle sethe þerwyth fulle wele, And messe hit forthe, Syr, at þe mele. Powder dowce þerin þou cast, When hit [is] servyd on þe last. Roo in a Sewe. Take þo roo, pyke hit clene forthy; Boyle hit þou shalt and after hit drye; Hew hit on gobettis, þat ben smalle, Do hit in pot withalle; Kest wyn þerto, if þou do ryȝt, Take persole and sawge and ysope bryȝt, Wasshe hom and hew hom wondur smalle, And do þerto hit þou schalle, Coloure hit with blode or sawnders horsrough. Hennes in gravé. Take hennes and rost, as I þe kenne, Sithinn, hew hom smalle and frye hom; þenne Take wyne or peper or venegur to, Grynd hit togeder with hennes þo; Lye hit with ȝolkes of eyren wele, Coloure hit with safrone everydele, And messe hit forthe withoutene ony more, And loke þou forȝete noȝt þys lore. Capons in Covisye. Take capons and sethe hom wele, And hew hom smalle ilkadele; Take peper and brede, and grynde hit smalle, And temper hit up with capon alle; Take whyȝte of eyren harde soþun þo, And hake hom smalle and do þerto, And boyle þe capon and coloure hit þenne With safrone, and do as I kenne; Þo ȝolkes of eggus, I telle þe, Alle hole þou put in disshe so fre. Hennes in gauncel. Take first and rost welle þy henne, Take garlek by hit selfe and grynd; þenne Blonde hit with mylke and put alle in panne, And hew þyn henne and do þer to þenne Þy henne and ȝolkes of eyren imellemixed.; Coloure hit with safron and let hit welle, And messe hit forthe, I telle þe; But þou wille alye hit with floure so fre. Lamprayes in browet. Take lamprayes and scalde hom by kynde, Sythyn, rost hom on gredyl, and grynde Peper and safrone; welle hit with alle, Do þo lampreyes and serve hit in sale. Lamprayes in galentine. Take lamprayes and hom let blode At þo navel, and scalde hom for gode; Rost hom þenne, and þou hom laye Alle hole in platere, as I þe saye; Serve with galentine, made in sale, With gyngere, canel and galingale. For tenchis in gravé. Sethe þy tenchis, and after hom brede, And rost hom on a gredel, I rede; Grynd peper and safron with ale, I kenne, With tenchis brothe, þou temper hit; þenne Lay þo tenche opon a platere fayre, Do on þat browet withouten disware. Chawdewyne de boyce. Take smalle notes, schale notout? kurnele, As þou dose of almondes, fayre and wele; Frye hom in oyle, þen sethe hom ryȝt In almonde mylke þat is bryȝt; Þen þou schalle do in floure of ryce And also oþer pouder of spyce; Fry oþer curneles besyde also, Coloure þou hit with safron, or þou fer goo, To divers þo mete þou schalt hit set, With þo fryed curnels with outen let. Capons in Cassolyce. Take capons and schalde and pyke hom þen; Þe skyn þou opon, as I þe kenne, Be hynde þo hede, blaw hym with penne; Þenne ryses þo skyn before, Rayse up þo skyn alle hole abowte, Take porke and hen flesshe with outen doute, And ȝolkes of eyren and gode powder; Of alle þo thynges þou make farsurestuffing. And farseto stuff.þo skyn and perboyle hit wele; Þen larde þo capone, rost hym yche dele; Of almonde mylke and amydone Make bater, and coloure hit anone With safron; serve hit at fyre rostande, Enbene hit wele withe þy ryȝt honde. For to make momene. Take whyte wyne, I telle þe, And sugur þerto ryȝt grete plenté; Take, bray þo brawne of aȝt capon; To a pot of oyle of on galon, And of hony a qwharte þou take; Do hit þer to as ever þou wake, Take powder þo mountenaunceweight. of a pownde, And galingale ginger and canel rownde, And cast þer to, and styre hit; þenne Alle in on pot sethe hit, I kenne. Lange de beof. Take þo ox tonge and schalle hit wele, Sethe hit, broche hit in larde yche dele, With cloves of gelofer hit broch þou shalle, Þen do hit to fyre and rost hit alle; With ȝolkes of eyren enbenebaste. hit ay Whille þat hit rostes, as I þe say. Þen take blode, þat is so lefe, Welle hit in fresshe brothe of þe befe, Bray hit fulle wele in on mortere, Do in fayre grece, þat is so clere; Fors hit with spicys ryȝt gode with alle, And sythun, serve hit in to þe halle; To þe forsayde tonge þis sawce is dyȝt, Here endes oure potage fulle gode ryȝt. Pro Salsamentis.—To make sawce. Now speke I wylle of sauces sere: How þay ar made, I wylle ȝow lere, Next after potage þay servyd schalle be, As I have lurned in þys cuntré. Pur verde sawce. Take persole, peletre an oyns, and grynde, Take whyte bred myude by kynde, Temper alle up with venegur or wyne, Force hit with powder of peper fyne. Sawce for Mawdelardes rosted. Take onyons and hew hom wele, Put sum in þo mawdelarde, so have þou cele, And hacke mo onyons, as I þe kenne; With þo grece of þo mawdelarde þou sethe hom, þen Take ale, mustarde and hony þo, Boyle alle togeder or þou more do; For maularde rosted þys sawce is dyȝt, And served in sale by gode ryȝt. Sawce for vele and venysone. Take brede and frye hit in grece þou schalle, With brothe of venegur drawȝe hit withalle, Kast powder of gynger anon þer to And peper, and sethe þo And messe hit forthe; a sawce hit is For vele and venyson, iwys. Blaunche sawce for capons. Take blanchid almondis and smal hom grynde, Temper hom with verius, þat is hor kynde, Powder of gynger, and kast þer to, And messe hit forthe, þen hase þou do. Sawce best for capons rostyd. Take lyver of capons and rost hom wele, Take annes and grynd hit, as have þou cele, Pare gynger and canel gode þer to, A lytel crust of brede þou take also; Grynde al þese þynges wondur smalle, With verius temper hom up þou schalle; With grece of capons boyle hit in syȝt And serve hit forthe fulle wele þou myȝt. Sawce sirer for mawdelardus. Take brede and blode iboylyd and grynde, And drawȝhe hit þorowghe a clothe by kynde, With venegur gode and sesounabulle, With powder of gynger, and peper abulle, And grece of mawdelarde; and boyle alle wele, And messe hit forthe Syr at þo mele. Gawncel for þe gose. Take garlek and grynde hit wele forþy, Temper hit with water a lytel, perdy; Put floure þer to and also salt, Colour hit with safron I wot þou schalt; Temper hit up with cow-mylke þo, And sethe hit and serve hit forthe also. Sawce for swannus. Take þo offal and þo lyver of þo swan, In gode brothe þou sethe hom þan; When hit is sothyne, take oute þe bonus, Smalle hew þo flesshe, Syr, for þe nonus; Make alyoure of crust of brede, Of blode of swanne, þat soþun is lede, Caste powdur of gynger and clawes þer to, Of peper and wyn þou take also, And salt hit þen and sethe hit wele; Cast in þy flesshe, hewen yche a dele, And messe hit forthe, as I þe kenne, Set hit in sale before goode menne. [Sawce] For cranys and herons. The crane is enarmed ful wele I wot With larde of porke at on bare motat one single blast of the horn., Rostyd and eten with gode gingere, Þat is þo sawce þat servis þere; Þo heroun is rosted, as have I blys, And eton with gynger as his kynde is. [Sawce] For pekokys and pertrikis. Pekokys and pertrikys perboylyd schyn be, Lardyd, rostyd, eton, levys me, With gyngere, payndmayn paryd clene And groundyn in a morter, þat is schene, Temperid up with venegur gode, With powder of gyngere and salt, by þo rode, And drawȝen þorowghe a streynour mylde, Servid forthe with pekok and pertrik wylde. Galentyne. Take crust of brede and grynde hit smalle, Take powder of galingale and temper with alle Powder of gyngere and salt also; Temper hit with venegur er þou more do, Drawȝe hit þurughe a streynour þenne, And messe hit forthe before gode menne. Sawce camelyne, kervelettes and oþer thyngus. Take raysons of corouns and kyrnels smalle Of notes, and do away þo schale, Take crust of brede and clowe in fere, And powder imaked of gode gyngere, Flowre of canel þou schalle take, þenne Bray alle togedur, as I þe kenne, In a morter and salt þerto; Temper alle with venegur, þen hase þou do, And messe hit forthe; þis is sawce fyne, Þat men calles camelyne. For lumbardus mustard. Take mustarde and let hit drye Anonyn, Sir, wyturlye; Stomper hit in a morter fyne, And fars hit þurghe a clothe of lyne; Do wyne þerto and venegur gode, Sture hom wele togeder for þe rode, And make hit þyke inowghe þenne, Whenne þou hit spendes byfore gode menne, And make hit thynne with wyne, I say, With diverse metes þou serve hit may. For Pykulle. Take droppyng of capone rostyd wele With wyne and mustarde, as have þou cele, With onyons smalle schrad and sothun in grece, Meng alle in fere and forthe hit messe. Filetus in Galentine. Take filetes of porke and half hom rost, Smyte hom in peses with outene bost; Drawȝe a lyoure of blode and brede withalle, Do venegur þer to, I wot þou schalle; Fors hit with powder of canel, or gode gynger, Sethe hit with þo flesshe, alle in fere; Salt and messe forthe, þenne Set hit in sale before gode menne. Pigges in sawce. Take pigges and scalde hom in water clene, Sethe hom in water and salt bydene; Take hom up and lete hom kele; Take persoley and sage, and grynde hit wele With þe brothe of pigges with owtene rewarde, And ȝolkes of eggus þat soþun ar harde, Temper alle with venegur sumdele stondande; Lay pigges in a vessayle, with bothe hande, Held þy sawce a-bofe toldeThe MS. reads 'cold'. forþy, And serve hit alle forthe, Syr, wyturly. Sawce madame. Take sawge, persoly, ysope, saveray, Onyons gode, peres, garlek, I say, And grapes; go fille þy gose þenne And sew þy hole, no grece oute renne; Lay hur to fyre and rost hyr browne, And kepe þo grece þat falles doune. Take galingale and þo grece þat renne, Do hit in posnet, as I þe kenne; Whenne þo gose is rostyd, take hir away, Smyte hir in pesys, I þe pray; Þat is within, þou schalle take oute, Kest in þy posnet with outene doute; Ȝif hit is thyke do þerto wyne, And powder of galingale þat is fyne, And powder dowce and salt also; Boyle alle togeder er þou fyr go, In a dysshe þy gose þou close Þe sawce abofe, as I suppose. Gose in a Hogge pot. In pesis þou schalle þy gose stryke, Take water and wyne bothe ilyke; Do in þy gose; and onyons þou take A gode quantité, as I er spake, And erbus hacked þou take also, And cast þou in er þou more do; Þen set þy pot over þo fyre, And hit wele stir for þe hyre; And make a lyoure of brede and blode, And lye hit þerwithe, for hit is gode; Kast powder þerto and salt anon, And messe hit, þenne þou hase done. To save venysone fresshe over þe ȝer. Yf þou wylle kepe þe tayle of a dere Fresshe in seson over þo ȝere, Or oþer venesone yf þat hit nede, Þus schalt þu do, I wot in dede; Presse out þo blode, for anythyng Þat is cause for grete rotyng; In erþyne pot þou shalt hit pyt And feyre hony do into hit; To þo hony stonde over þo flesshe Too fyngurs thyke for harde or nesshe; With leder þo mouthe þen schalt þou bynde, Kepe hit fro ayre, son or wynde, In cofer, or huche or seler merke. For to save venysone fro restyngbecoming rancid.. Take venesone when hit is new slayn, And cover hit alle with ferne playn Þat no wynde enter þer to; And whenne þou hast covered hit so, Lede hit home, selor hit lay Þat wynde ne sone ne ugheinjure. hit may; Dresse hit wele and wassh hit clene, Sythen, lay hit in water alle hy dene, Þer in be half a day to lye; Þenne take hit oute on flore to drye, Þenne after take salt a qnantité; Boyle hit in clene water so fre, And kele hit, þat he be bot lue, And þerin wasshe þy venesone true, And let hit lye þerin thre dayes And thre nyȝhtes, by any kyns wayes; Then take hit oute of þat water, Salt hit wyth drye salt, alle in fere. And do hit in a barel þenne; Þe barel staf ful as I þe kenne, Stop wele þo hede for wynde and sone, For hit wylle payre þo venysone. To keep herbȝ over þe wyntur. Take floure and rere þo cofynsa raised crust. fyne, Wele stondande withonten stine; Take tenderonsstalks. of sauge with owte lesyng, And stop one fulle up to þo ryng; Þenne close þo lyd fayre and wele, Þat ayre go not oute never a dele, Do so with saveray, percil and rewe; And þenne bake hom harde, wel neȝe brende; Sythun, kepe hom drye and to hom tentattend.; Þis powder schalle be of more vertu, Þen opone erþe when hit gru. For lyoure best. Take drye floure, in cofyne hit close, And bake hit hard, as I suppose; Þou may hit kepe alle þys fyve ȝere, Þere-with alye mony metes sere; Here endys oure sawce, þat I foretolde. De cibis assatis. Of rostyd mete now speke I wolde, For þer bene bestes þat schyne be rost, As conyng, pigges, ful wele þou wost, And foules also þat rostyd schyne be On diverse manere in her degré; And kostyf of motone, þat I wele knaw, Enbrochyd shal be, by ryȝt gode law; And also fysshe þou schalle enbroche, As porpays þat swymmes by þo see roche; Þerfore I telle ȝou now, I rede, What schalle rost with neck and hede. For þe crane. Þo crane schalle fyrst enarmed be, Scalde and pulde ful warlé, Draȝun at þo syde as wodcockis, With legges al hole he rostyd is; Abowte þo brothe þo necke þou crallebend. curl., Put in þo bylle at coler þou schalle; Enarme hym forthe as hit is tolde Before, and serve þys crane bolde. For heroun rostyd. Þe heroun is slayn, as have I sene; Þe herte oute pyke alle bydene, Under þe lyft wyng þo neck bone steke, Devoyded, as men me tolde meke; Þenne under þo wynge þo skyn þou crallebend. curl., Pyt in þo bylle at coler þou schalle. For wodcock, snyȝt and curlue. To wodcok, snype, curlue also, Þe betore in fere with hom schalle goo; Alle schun be draȝun, Syr, at þo syde, And honestly rostyd with outene pryde, With neck and hede suande in fere, Þo bylle put þurghe þo þeȝes sere; On alle þese fowles þo legges schune bene, Summe cralledbent, curled., sum streȝt, as I have sene. And gret as heroun rostyd schalle be, Þat a knyȝt is called for gentloré, A capone also þat comyn is, Þo pecok wyth his tayle so have I blys, Þo fesaunt kok, but not þo henne; Þus have I lurnet at gentil men; Alle oþer foles þat swymmen in flode, Þat schun be rostyd, Syr, by þo rode, With outen necke or hede, I trowe, And oþer smalle bryddes, þat I wele knaw, As osel, smityng, laveroc grayPerhaps we should here read: 'As osel snite and laveroc gray' i. e. the blackbird, snipe and lark., Pertryk, werkock, I dayr wele say; Þo kormorount schalle rost iwys, With þo bylle opone for grete koyntes. For pygges farsyd. Take swongenbeaten up. eyrene and floure þer to, And powder of peper er þou more do; Blend alle togeder and salt þerwith; Coloure hit with safrone, so have þou blythe; Put alle in body of þo pygge, Rost hit on broche of irne bygge Enfarsed; þo cleclaw. of pygge schalle be Festened in þe cheke so mot þou þe; Þo hender legges enoyntenioynt? þou schalle, Þo cles by þo sydes þou festun withalle. For fraunche mele. Take swongenebeaten up. eyrene in bassyne clene, And kreme of mylke þat is so schene, And myyd bred, þou put þer to, Aud powder of peper er þou more do; Coloure hit with safrone in hast, And kremelyd sewet of schepe on last, And fylle þy bagge þat is so gode, And sew hit fast, Syr, for þo rode; Whenne hit is soþun, þou schalt hit leche, And broyle hyt on gredel, as I þe teche. For bours. Take porke and gese, hew hom þou schalle On gobetes, with powder of peper withalle; Hom sethe in pot þat is so clene, With oute any water, with salt, I wene; Fro Martyn messe to gode tyde evyne, Þys mete wylle serve, þou may me lene, At dyner or soper, if þat hit nede; Þou take gode ale, þat is not quedebad, Þer in þou boyle þo forsayde mete Þo more worship þou may gete. For powme dorrys. Take porke and grynde hit rawe, I kenne, Temper hit with swongenbeaten up. egges; þenne Kast powder to make hit on a balle; In playandboiling. water þou kast hit schalle To harden, þenne up þou take, Enbroche hit fayre for goddes sake. Endore hit with ȝolkes of egges þen With a fedyr at fyre, as I þe kenne; Bothe grene and rede þow may hit make With iuse of herbȝ I undertake; Halde under a dysshe þat noȝt be lost, More honest hit is as þou wele wost. Hasteletes on fysshe day. Take fyggus quartle, and raysyns, þo Hole dates, almondes, rine hom also On broche of irne, and rost hom sone; Endore hom with ȝolkes of egges anone. Here endys onre hastere þat I of spake; To speke of bakun mete I wolde clake, For lamprays, darials and flaunes also, And oþer metes mony and moo. For lamprays bakun. Fyrst scalde þy lamprays fayre and wele, As I tolde byfore, so have þou cele; Soþun, rere a cofyne of flowre so fre, Rolle in þo lampray, as hit may be; Take mynsud onyons þer to, gode wonne, But fyrst take powder of peper, anon Of maces, cloves and graynys also, And dates al hole þou take þerto, Poure rede wyne þerto þou schalle, Coloure hit with safrone and closen alle. In myddes þo lydde an tuelan opening. þou make, Set hit in þo ovyn for to bake; Ȝete take hit oute, fede hit with wyne, Lay on þo tuel a past fulle fyne, And bake hit forthe, as I þe kenne, To serve in sale before gode menne. For darials. Take creme of almonde mylke iwys, And ȝolkes of eyren, so have þou blys, And make a batere þat is ful gode, And rere a cofyne with mylde mode; And sethe a mawdelardea mallard, the wild drake., þat fat is þenne, And cut in peses, as I þe kenne; Square as dises þou shalt hit make, Kast hit in batere, and powder þou take Of gynger, of kanel, þat gode is, þo Enfors hit wele er þou more do, And loke þy cofyne be hardened wele, Powre in þy batere, so have þou cele, With a disshe hit florysshe þou may, With blanchyd almondes, as I þe say. For flaunes. Take new chese and grynde hit fayre, In morter with egges, with out dysware; Put powder þer to of sugur, I say, Coloure hit with safrone ful wele þou may; Put hit in cofyns þat bene fayre, And bake hit forthe, I þe pray. For custanes. Grynde porke, brek eyren þer to anon, With powder of peper er þou more done; Put hit in cofyn, þat harde is bake, And ȝolke of egge þen shalt þou take, That harde is soþun, lay in to þo top As hit were a gyldene knop. For risshens. Take grounden porke þat soþun hase bene With peper and swongen egges clene; Put berme þer to, I undertake, As tomelight. as belle hit wille hit make; Lay hit in a roller as sparlyng fysshe, Frye hit in grece, lay hit in dysshe. For freture. With egges and floure in batere þou make, Put berme þer to, I undertake; Coloure hit with safrone er þou more do; Take powder of peper and cast þer to, Kerve appuls overtwert and cast þerin, Frye hom in grece, no more ne mynne. Crustate of flesshe. Take peiuns and smalle chekuns with alle And oþer smale bryddes, and hew hom smalle; And sethe hom alle togedur þoo In brothe and in white grece, also In verius, and do þer to safroune; Fyrst make a folea thin paste made of flour and water. trapa dish or pie. þou mun, Pynche hym, cowchelay, place. hym þy flesshe þerby; Kast þerin raysyns of corouns forthy, And powder dowce and salt gode won; Breke eyren and streyne hom thorowghe a clothe anone, And swyng þy sewe þerwyth þenne, And helde hit onne þe flesshe I kenne, And kover þy trap and hele hit wele, And serve hit forthe, Syr, at þe mele. Loysyns. In erthen pot put brothe for hast; Take floure of payndemayn, and make þy past With water, þer of þy fele þou make With a roller, and drye hit, I undurtake Aȝayne þo sonne þat hit be harde; Kast þerin brothe and make rewarde; To sethe hom take rawe chese anone And grate hit in disshes mony on With powder dowce; and lay þer in Þy loseyns abofe þe chese with wynne, And powder on last spryngil hit þou may; Þose loysyns er harde to make in fay. Tartlotes. Take porke sothun, and grynde hit wele With safroune, and medel hit ylkadel With egges and raysyns of corouns; þo Take powder and salt, and do þerto; Make a fole of doghe, and close þis fast, This flesshe þat hewene was opon þo last Kover hit with lyddes, and pynche hit fayre, Korven in þe myddes two loyseyns a payr, Set hit with fryed almondes sere, And coloure þe past with safroune dere, And bake hit forthe, as I þe kenne, And set in sale before gode menne. Chewetes on fysshe day. Take turbut, haddok, and gode codlyng, Hacke hit, sethe hit, with owte lesyng, And grynde hit smale, do dates þerto Igroundene, and raysyns and prunus also, With gode powder and salt on last; Make a cofyne, close hit fast, Frye hit in oyle, sethe hit þou schalle And sugur and wyne ryȝt gode with alle. Chewetes on flesshe daye. Take lyver of porke and kerve hit smalle, As to a pye be hewen hit schalle, And hennes þerwith do alle in a panne, And frye hit wele as þou wele kanne; Make a cofyne as to smalle pye, Do þat þerin; and ȝolkes þerby Of harde egges sothun, and eke þou take Powder of gynger and salt to bake; Kerve hit and frye hit in grece ful gode, Wele pynchyd serve on last by þo rode, Here endes oure cure, þat I of spake, Of potage, hasteletes, and mete [ibake] And sawce þer to, with oute lesyng, Cryst mot our sowles to hevene bryng. Explicit hic quartus passus. Of petecure I wylle preche; What falles þer to ȝow wylle I teche; Fore pore menne þys crafte is tolde Þat mowon not have spysory, as þay wolde; For hit is nede to gode, to ken men gode As wele þe pore as ryche by þo rode; Þerfore to telle you I am set, Fyrst what herbȝ, with owtene let, Ben gode to potage I wolle ȝow lere; Þou take þe crop of þo rede brere, Rede nettel crop, and avans also, Þo prymrol, violet, þou take þerto Town cresses, and cresses þat growene in flode, Clarray saveray and tyme gode wone, Persoley, wortes, oþer herbȝ mony wone; Alle þese erbs þou noȝt forsake, But lest of prymrol þou shalle take. Rede cole hane parte of potage is, Fro Iuny to Sayn Iame tyde, iwys, Þenne leve his stade to Myȝellis eve, And þen bygynnys hit to releve; Þen þoroughe þe wyntur his curse schal holde, Neghe lentone seson þat porray be bolde. For stondand fygnade. Fyrst playboil. þy water with hony and salt, Grynde blanchyd almondes I wot þou schalle; Þurghe a streynour þou shalt hom streyne, With þe same water þat is so clene. In sum of þe water stepe þou schalle Whyte brede crustes to alye hit with alle; Þenne take figgus and grynde hom wele, Put hom in pot so have þou cele; Þen take brede, with mylke hit streyne Of almondes þat be white and clene; Cast in þo fyggus þat ar igrynde With powder of peper þat is þo kynde, And powder of canel; in grete lordys house With sugur or hony þou may hit dowce; Þen take almondes cloven in twen, Þat fryid ar with oyle, and set with wyn Þy disshe, and florysshe hit þou myȝt With powder of gynger þat is so bryȝt, And serve hit forthe as I spake thenne And set hit in sale before gode menne. For sirup. Take befe and sklice hit fayre and thynne, Of þo luddockloins. with owte or ellis with in; Take mynsud onyouns, and powder also Of peper, and suet and befe þerto And cast þeron, rolle hit wele, Enbroche hit overtwert, so have þou cele; And rost hit browne as I þe kenne, And take brothe of fresshe flesshe þenne, And alye hit with bred er þou more do, And mynsnd onyons þou cast þer to, With powder of peper and clowes in fere; Boyle alle togeder, as I þe lere, Þenne boylyd blode take þou shalle; Strene hit þorowghe clothe, colour hit withalle; Þenne take þy rost, and sklyce hit clene In þe lengethe of a fynger; boyle hit by dene In þe same sewe; serve hit þou may In a disshe togedur I say. For Tuskyn. Take raw porke and hew hit smalle, And grynde in a morter; temper hit þou schalle With swongen egges, but not to þynne; In gryndynge, put powder of peper withinne, Þenne þis flessh take up in þy honde, And rolle hit on balles, I undurstonde, In gretnes of crabbes; I harde say In boylande water þou kast hom may. To harden þen take hom oute to cole, And play fresshe brothe fayre and wele; Þer in cast persoley, ysope, saveray, Þat smalle is hakked by any way. Alye hit with flour or brede for þy, Coloure hit with safroun for þe maystré; Cast powder of peper and clawes þer to, And take þy balles or þou more do, And put þer in; boyle alle in fere And serve hit forthe for tuskyne dere. For blaunchyd porray. Take thykke mylke of almondes dere And hekeleke? hedes þou take with stalk in fere, Þat is in peses þou stryke; Put alle in pot, alye hit ilyke With a lytel floure, and serve hit þenne Wele soþun, in sale, before gode menne. Porry of white pese. Take white pese and wasshe hom wele; Put hom in pot, so have þou cele, With water; and ere þo fyrst boylyng Þou katche hom doune with oute lesyng; Trendel hom in platere and pyke hom clene, Devoyde þo worme-etone alle bydene, In fressh water þou schalt hom caste, And boyle hom wyle þat þey breste; So sethe hom forthe al by dene, Quylle þay be boylde fayre and clene; Þen take þat brothe, and put þer to Mynsyd onyons, with powder also Of peper, coloure hit with gode safroune, And put þer to a lytel porc[i]oun Of ale, and sethe hit ryȝt wele, þenne After cut crust of bred I kenne, Sware as dyse and put þerto; Gyf hit a boylyng, no more ne myn, And serve bit forthe in to þe halle, Þese oþer pese ȝit make þou shalle. For white pese after porray. Take boyled water wyth honey swete, Sethe in þy pesone þat ben so sete, While þat þey lie be hom selfe þere With mynsud onyons and no more, To serve on fysshe day with grappays, With sele fysshe or ellis with porpays, Opone fyssh dayes ȝif þat hit falle, Þus sethe þy pese I wot þou schalle; Temper hom in brothe of bacun clene And kepe þe gravé hit be not sene; Ȝif þay ben harde and wynnot alye Brysse hom or strene hom, Sir, wyturlye; Thre leches of bacun lay þou mot In brothe; and serve fulle wele þou wot With þy pese, þat soþun ar wele, To ete þerwith, so have þou cele. For Gray pese. Fyrst stepe þy pese over þe nyȝt, And trendel hom clene, and fayre hom dyȝt. Sethe hom in water; and brothe þou take Of bacun, and fresshe bre þou noȝt forsake; Summe men hom lofe alyed wyle With floure and summe with never a dele; Þese pese with bacun eten may be As þo whyȝt pese were, so mot I þe. But þo white with powder of peper þo Moun be forsyd with ale þer to. For kole. Take fresshe brothe of motene clene, Of vele and porke al by dene; Hakke smalle þy wortis and persyl, þo When þat hit boylys, cast hom þerto, Do a lite grotes þy wortis amang And sethe hom forthe I undurstande. Ȝif þou have salt flesshe sethand I wot, Take a fresshe pece oute of þo pot, And sethe by þo self, as I þe kenne; Take up, put in þy wortis þenne, In þe mene whyle gode gravé þou gete To florisshe þy wortis at þo last hete. For mustul bre. Fyrst sethe þy mustuls quyl shel of lepe In water, and þerof summe kepe; Þer in þou stepe white brede fayre, Þo remunaunde þou kepe with oute disware; And voyde þy groundyngus for sonde; Þyke elene þy mustuls, wasshe hom with honde, Sett hom besyde þy brede þou bray, Take mynsud onyons, and powdur I say Of peper, and cast þy bre into; Color hit with safroune er þou more do, And sethe hit wele; alye hit þenne With þy forsayde brede, as I þe kenne, Al hole do in þy mustuls þore And serve hit forthe with outyn more. For porray of mustuls. Take mustul brothe, as I say þe, And grynd þy lecus in morter fre, With a litelittle. grotes put hom þer in And sethe hom wele, no more no myn; But grynde þy mustuls and put þer to And sethe alle up, now hase þou do. For gruel of fors. Fyrst take porke, wele þou hit sethe With otene grotes, þat ben so smethe; Whenne hit begynnes wele to alye, Þou save of þe þynnest brothe þer by To streyne þy gruel, alle and summe; But furst take oute þy porke þou mun And hak hit smal and grynde hit clene; Cast hit to þo gruel þat streyned bene, Colour hit with safroune and sethe hit wele; For gruel of force serve hom at mele. For Ioutes. Take most of cole, boragelovage?, persyl, Of plumtre leves, þou take þer tyl, Redde nettel crop and malues grene, Rede brere croppes, and avans goode, A lytel nept violet by þo rode, And lest of prymrol levus þou take, Sethe hom in water for goddes sake; Þenne take hom up, presse oute þou shalle Þe water, and hakke þese erbs alle And grynd hom in a morter schene With grotene; and sethe hom thyk by dene In fresshe brothe, as I þe kenne; Take sklyset, enbawdetenbrawdet? þenne Besyde on platere þou shalt hit lay To be cut and eten with ioutes in fay. For capons in erbis. Fyrst stop þy capone with saveray, With persyl, a lytil ysope I say; Þen take þo neck, avoyde þe bone; And make a puddyng þer of anon With an egge and myed bred also, With hakked lyver and hert þer to, With powder of peper and safroune; þen Sew fast þo bylle grete ende, I ken; Þen sethe þy capone, as I þe say, With persoley, sauge, ysope, saveray, A litel nep, brisse hom in hast And wrythe itwen; in hom þou cast With sklices of bacon, enbrawdet here, And colour þy brothe with safrone dere. When hit is soþun, in disshe hit lay Þo bacon þo neck besyde in fay. Take grounden safron temperid with ale, To florysshe þy capone with syder þou shalle, Lyande in dysshe, and serve hym þenne, Set hym in sale before goode menne. For oþer ioutes. Take cole and strype hom þorowghe þi honde And do away þo rybbys I undurstonde; In fat bre fresshe of befe I wene, Þay schalle be soþun ful thykk by dene. For honge cole. Hakke þy kole wel grete I trow, Sethe hom in water ful thyke I thrawecrawe?; Þen take hom up; presse a non Þe water of hom, er þou more done; In dysshe hom hakke togeder þen With buttur, to serve before gode men. For henne in brothe. Take, sethe þy henne and kut her wele On gobbettes, save alronspinions of the wings. and þe pestlelegs.; Sethe thritté egges harde also, And hakke þe white and cast þer to In pot, with mynsud onyonus gode; First stepe þy brede of whete by þe rode, In þe same brothe besyde to lye Þy sewe, in put powder of peper þer by Of clowes, of gynger þer to þou take, Coloure hit with safroune for goddes sake; Do fyve ȝolkes in on disshe, þenne Thre gobbettis of flesshe als of þat henne; Poure on þat sewe þat first was dyȝt, To serve in sale by ful gode ryȝt. For comyne sewe. Ȝiff þou wylle make a comyne sew, Vele and motun and porke þou hew On smalle gobettis; put hom in pot With mynsud onyouns, ful wele I wot, And powder of Peper þou kast þerto; Coloure hit with safroune or þou more do, And drawȝe alyoure of browne crust eke To alye þis sew þat is so meke. For a tansy cake. Breke egges in bassyn and swyng hem sone, Do powder of peper þer to anone; Þen grynde tansy, þo iuse owte wrynge, To blynde with þo egges with owte lesynge. In pan or skelet þou shalt hit frye, In buttur wele skymmet wyturly, Or white grece þou make take þer to, Geder hit on a cake, þenne hase þou do, With platere of tre, and frye hit browne. On brode leches serve hit þou schalle, With fraunche mele or oþer metis with alle. For a froyse. Sethe porke or vele and hew hit smalle, Take swongen egges and hew with alle; Frye hom in buttur in panne sone And styr hit wele, þen hase þou done. With trowȝtes on þe same aray, Wele soþun and hakked, tesyd in fay, And frye hom in buttur, as I þe kenne, To serve on fysshe day before gode men. For a brothe of elys. Fyrst flyghe þyn elys, in pese hom smyte, Put hom in pot, þagh þay ben lyte, With clene water; þen take þou schalle Alle powder of peper, coloure hit with alle With safroune and alyed þenne With floure, and cast alle in, I kenne, At þe fyrst boylyng þat may falle Soth hote, and serve hit in to þe halle. For a pye. Fyrst sly þy capon over þo nyȝght, Plump hym in water wher he is dyȝt, Alle wallande hote anon take oute Þo capone to drye, with outen dowte; Þy stuffe of fressh befe mynse þou schalle With wyne or verius or salt with alle, To temper þat stuffe, and suet take þen Of þe same befe hakked I ken, That suet þou coloure wiþ safroune wele In a dysshe by hit selfe, as I þe telleThe MS. reads "as I telle þe".; Þen lay þy capon in coffyn fyne, A mawdelarde þerby and wodcockys twyne, Put in þy stuffe er þou more done, With an hen egge ȝolkes set hit anon, Þen take þy suet þat coloured was wele, Mynge hit above, so have þou cele; Þen coloure þy capon with safroune, dore With a feder, with a fayre feder, as I þe lore, Sethyne, with clovyn dates ryȝt, With maces and quibibis he shalle be dyȝt; Cloves and graynys þou take þer to And raysyns of corauns forȝete not; þo Close on þy lyd and pynche hym þen, And bake hym forthe, as I þe ken. For a cawdel. Breke ten egges in cup fulle fayre, Do away þe white with oute diswayre; Þo strene also þou put away And swyng þy ȝolkes with spone I þe say; Þen mynge hom wele with gode ale, A cup fulle large take þou schalle, Set hit on fyre, styr hit, I telle, Bewar þer with þat hit never welle; Ȝif þou cast salt þer to, iwys Þou marres alle, so have I blis. At þo fyrst assay þou take hit doun, When hit wolde welle, þys caudel broun, Ȝif þat hit welle, as may be falle, Þus helpe hit þen I wot þou schalle; Storve myed wastel with colde ale þen, And cast þer to, sethe hit I ken. For sawce gynger. Fyrst stepe þy brede, þat white is bake, And verius or venegur I undertake; Þen drawghe hit þorowghe a streynour fyne, Coloure hit with safroune, and cast þer in Powder of gynger inoȝht, and salt, Or ellys coloure hit nouȝt þou schalt; For grete lordis þou schalt take wyne With safroune to þy sawce ful fyne. For wesels. Fyrst grynde porke, temper in fere With egges and powder of peper dere, And powder of canel þou put þer to, In chapon necke þou close hit þo, Or elles in paunche of grys hit pyt, And rost hit wele, and þen dore hit With oute, with batere of egges and floure, To serve in sale or ellys in boure. For hagese. Þe hert of schepe, þe nerethe kidneys. þou take, Þo bowel noȝt þou shalle forsake, On þe turbilen made, and boyled wele, Hacke alle togeder with gode persole, Isop, saveray, þou schalle take þen, And suet of schepe take in, I ken, With powder of peper and egges gode wonne, And sethe hit wele and serve hit þenne, Loke hit be saltyd for gode menne. In wyntur tyme when erbs ben gode, Take powder of hom I wot in dede, As saveray, mynt and tyme, fulle gode, Isop and sauge I wot by þe rode. For seke menne. Ale breAlebery, caudle, warm broth, [Cotgrave] = ale broth. þus make þou schalle, With grotes and safroune and good ale. Take playd water with hony, I wote, For water gruel made with grote; Melle white brede in dysshes aboute, Powre in wellyd mylke, with outen doute, Þat called is mylke soppys in serves For Satyrday at nyȝt, so have [I] blys. Ȝet sugurt soppes I nyl forȝete, Þou tost shyves of gode manchete, Enbene hom with wyne on both syde; þenne Sawce hom with sugur inoȝhe I kenne. For sethe ray. Take ote, strey and draghe hit clene, Couch hit in a panne with water by dene; Cast salt þer to, ley in þy ray, And set hit forthe as I þe say: Then take hit oute, þo skyn away, Souse hit in ale, and salt, I pray; When hit is colde, ete hit þou may With lyver and garlek, þat samen are dyȝght. Oystere in browet. Take and schole hom and sethe hom in clene water; Grynde peper and safroun with brede and ale, temper hit Up with þe same brothe, and do þe oysters þer in, and Let hit boyle and cast salt þerin and messe hit forthe. For a servise on fysshe day. Fyrst white pese and porray þou take, Cover þy white heryng for goddys sake; Þen cover red heryng and set abufe, And mustard on heghe, for goddys lufe; Þen cover salt salmon on hast, Salt ele þer wyth on þis course last. For þe secunde course, so god me glad, Take ryse and fletande fignade, Þan salt fysshe and stok fysshe take þou schalle, For last of þis course, so fayre me falle. For þe iii cours sowpys dorre fyne, And also lampronus in galentyne, Bakun turbut and sawmon ibake Alle fresshe, and smalle fysshe þou take Þer with, als trouȝte, sperlyngesthe smelt. and menwus with al, And loches to hom sawce versance shal. For a servise on flesshe day. Fyrst wortes and salt befe þou shalle have, With capon in erbe þer to I crawe; For þo fyrst cours, no more þou take, But of þe secunde course now wylle I clake. Fyrst take in selle, þan gose anon, Bothe gryspork. and vele and rostyd motone; With gynger þo pigge eton shalle be, And sorel with þo moton so mot I þe. For anoþer maner of service on flesshe day. Take fyrst grete pyes and frumenté With venison, so mot I þe, And rostyd capon, þen shal þou take, Þys for þe fyrst cours, þou noȝght forsake; Then fylets in galentine and mortrews eke With rostyd befe and moton so meke, And rosted vele and porke and grys; And gose and gryce for secunde be wyse, For the thrydde cours, now take shalle Cawdel ferre, stued mawdelarde with alle, Then tarts and daryels and custan dere, Rysshene and pome dorres, and frutur in fere, Thenne rosted mawlarde and cele þer to, With wodcoke and oþer smalle bryddys inow. Of servis tel ȝou no more I wylle, For a comyne fest at home be skylle. For a comyn rewle in cure. Now tas þys for a rewle fulle gode, All hole futed fuylle in flud Gose before, and ay þou take Þo grettis fyrst, savun gose and drake, Bothe of towne and of toþer, Also bakyn mete, my der brother, And most daynté, come byhynde: Þys is a rewle mad in kynde. Explicit Liber cure Cocorum. INDEX OF WORDS, DISHES &c. A, 6, 'and'. Afyne, 12, 'finely'. Ale bre, 55, 'ale broth'. Aliour, 20, 49, 'a mixture'. Alye, 11, 22, 34, 47, 49, 'to mix'. Alrons, 49, 'the pinions of the wing'. Amydone, 7. Annes, 11. Anykyns, 33, 5, 'any kind of'. Anykyn,
An, 5, 'and'. Augrym, 1, 'a table'. Avans, 47, 'the herb harefoot'. Avoyde, 48, 'to take away'. Aȝt, 27, 'eight'. Batere, 38, 52, 'a batter'. Batte, 22, 'hasty'. Berme, 39, 'yeast'. Betore, 35, 'bittern'. Blend, 36, 'to mix'. Blonde, 24, Blynde, 50,
Blanc Maungere of fysshe, 19. Blanchyd Mortrews, 13. Blaunche sawce for capons, 28. Blonc Manger, 9. Blonke desore, 12. Boure achamber, 52. Bours, 37. Braune, 12, 'flesh'. Brawne, 26,
Bre, 17, 'broth'. Brend, 10, 'burnt'. Brere, 42, 'briar'. Brest, 7, 'burst'. Brethe, 19, 'steam'. Breuet de almonde, 12. Brewet, 12, 25 'potage, broth'. Browet,
Broch, 16, 26, 36, 37, 'a spit, to put on the spit'. Brost, 19, 'burst'. Brostene,
Brothe of Elys, 50. Bruys, 19, 'brewis, broth'. Brys, 7, 'to bruise'. Bucnade, 12. Buttur of Almonde Mylke, 15. Canel, 26, 'cinnamon'. Capons, 48. Capons in Cassolyce, 26. Capons in erbis, 48. Capons in Covisye, 24. Cawdel, 51. Cawdel dalmone, 15. Cele, 12, 'happiness, bliss'. Charioure, 19, 'a dish'. Charlet, 11. Charlet icoloured, 11. Chawdewyne de boyce, 25. Chekyns in browet, 22. Chekyns in Cretene, 8. Chekyns in Cawdel, 23. Chewetes on fysshe day, 41. Chewetes on flesshe day, 41. Cle, 24, 'a claw'. Clake, 54, 'to talk'. Clow, 17, 43, 'a clove'. Claw,
Cofyne, 34, 39, 41, 'a raised crust'. Coke, 17, 'a cook'. Cole (Honge), 49. Comfet (= Confeit), 11, 'a sweet∣meat'. Compost, 18. Conyng, 8, 'a rabbit'. Conyngus in Cyne, 20. Conyngus in gravé, 8. Corauns, 16, 'currants'. Cowche, 40, 53, 'to lay, place'. Couch,
Cralle, 35, 'to bend, curl'. Crane (rostyd), 35. Crawe, 54, 'to crave'. Crud, 13, 'curd'. Crustate of flesshe, 40. Cure, 2, 'cookery'. Custane, 40. Cyne, 19. Dariels, 38. Devoyde, 35, 'take away'. Digges, 10, 'ducks'. Disware, 25, 51, 'doubt'. Doghe, 41, 'dough'. Dore, 50, 52, 'to varnish'. Dowce, 7, 43, 'to sweeten'. Draȝun, 35, 'to remove the entrails'. Drawe,
Draw, 13, 'to strain'. Dressore, 19, 20, 'cupboard'. Droppyng, 31, 'dripping'. Dyȝt, 47, 'prepared'. Elys (broth of), 50. Enarm, 29, 35, 'to lard'. Enbene, 26, 27, 'to baste'. Enbrawdet, 48, 'to border'. Enbroche, 34, 35, 37, 43, 'to put on the spit'. Endore, 36, 37, 'to varnish'. Enfarse, 36, 'to stuff'. Enfors,
Eyren, 7, 11, 'eggs'. Farse, 26, 'to stuff'. Farsure, 26, 'a stuffing'. Fay, 50, 'truth'. Feder, 51, 'a feather'. Fele, 40, 'a paste'. Fere, 2, 35, as in fere, 'together, in company'. Festened, 36, 'fastened'. Fesawantes and Pertryks (to boil), 23. Filetus in Galentine, 31. Flaunes, 39, 49. Fletand, 54, 'flowing, thin'. Florysshe, 9, 39, 'to decorate'. Flud, 55, 'flood'. Flyghe, 49, 'to flay'. Fole (see fele), 41. Fole, 36, 'fowl'. Fors, 8, 31, 'to stuff'. Fraunche Mele 36. Freture, 39. Fro, 1, 'from'. Froyse, 50. Frumenté, 7. Frym, 5, 'strong'. Fygnade (Stondande), 42. Gad, 6, 'a goad'. Galentyne, 30. Galyngale, 8, 'sweet cyperus'. Gar, 15, 'to force, make'. Garlek, 53. Gawncel (for the gose), 29. Gelofer, 26, 'gillyflower'. Gentloré, 35, 'courtesy, honour'. Gose, 32, 'goose'. Gose in a Hogge pot, 32, (i. e. in a Hodge-podge). Grappays, 45, 'the grampus'. Gredel, 13, 37, 'a grediron'. Gresse, 6, 'grass'. Grotene, 14, 48, 'grits'. Groundynges, 46, 'grounds'. Gruel of Almondes, 14. Gruel of fors, 47. Gruel of porke, 30. Grys, 55, 69, 'pig, pork'. Grythe (= graythe), 16, 'speed'. Hagese, 52. Haldand, 18, 'holding'. Hane (= ane), 'one'. Harus in a browet, 21. Harus in Cyne, 20. Harus in a sewe, 21. Harus in Pardolyse, 22. Hasteler, 2, 'one who roasts meat'. Hasteletes ou fysshe day, 37, (Has∣teletes, the inwards of a wild boar). Hastery, 2, 'roasted meat'. Heghe, 54, 'high'. Helde, 23, 31, 'to pour over'. Hele, 40, 'to cover'. Heng, 15, 'to hang'. Hennes in brewes, 22. Hennes in gravé, 24. Hennes in gauncel, 24. Hennes in brothe, 49. Herbȝ (to kepe over the wyntur), 34. Heroun (rostyd), 35. Herseve, 7, 'hairsieve'. Hogge pot (= Hodge-podge), 32. Hors, 23, 'rough'. Huche, 33, 'chest, hutch'. Hulle, 2, 7, 19, 'to cast off the shell, to shell'. Ilkadele, 41, 'each part'. Ilyke, 32, 'alike'. Imelle, 24, 'mixed'. Inoȝhe, 11, 50, 52, 'enough'. Inow, Inoȝe,
Ioutes, 15, 47, 48. Ioutes de almonde, 15. Irne, 36, 'iron'. Itwen, 48, 'in two'. Iusselle, 11. Iwys, 5, 'certainly, truly'. Kaudel Ferry 16. Katche, 44, 'to take'. Kele, 6, 10, 'to cool'. Kelkes, 19, 'milt, roe'. Kerve, 6, 41, 'to cut'. Korve,
Kervelettes, 30. Kest, 22, 'to cast'. Kole, 46. Koke, 13, 'cook'. Kolys, 20. Kostyf of motone, 34, 'breast of mutton'. Kremelyd, 36, 'crumbled'. Kydnere, 10, 'kidneys'. Lamprayes (in galentine), 25. Lamprays (bakun), 38. Lange de beof, 26. Laveroc, 36, 'the lark'. Leche, 13, 50, 'to cut in slices'. Leche lardes, 13. Lefe, 46, 'dear'. Lene, 37, 'to grant'. Levys, 21, 'believe'. Loche, 54, 'a loach'. Loysyns, 40. Lovache, 18, 'lovage'. Lite, 46, 47, 49, 'little, few'. Lyte,
Luddock, 43, 'loins'. Lue, 33, 'warm'. Lumbardus Mustard, 30. Lye, 8, 'to mix'. Lyoure (best), 36. Lyoure, 31, 32, 'a mixture'. Lyne, 30, 'linen'. Male, 12, 'meal'. Malt, 6, 'to melt'. Malues, 47. Manchete, 53, 'fine wheaten bread'. Mawdelarde, 38, 'a mallard, the wild drake'. Mawlarde, 55,
Medel, 41, 'to mix'. Melle, 53, 'to mix'. Meng, 31, 'to mingle'. Menske, 22, 'grace, favour'. Menwus, 54, 'the minnow'. Merke, 33, 'dark'. Mesurlé, 48, 'moderately'. Messe, 28, 'to serve'. Mo, 27, 38, 'more'. Moo,
Momene, 26. Motone, 34, 'mutton'. Mortrewes de chare, 9. Mortrewes of fysshe, 29. Mot, 'may, must'. Mountenaunce, 26, 'amount, weight'. Mun, 47, 'must'. Mustel bre, 46. Mydruv, 10, 'midriff'. Myed, 8, 11, 12, 48, 'minced, pounded, grated'. Myud,
Myn, 8, 22, 'less'. Mynne,
Myng, 51, 'to mingle'. Neghe, 42, 'near'. Nep, 48, 'the herb cat-mint'. Nere, 52, 'kidneys'. Nesshe, 13, 33, 'soft'. Neȝe, 34, 'nigh'. Nombuls, 10. Note, 25, 'nut'. Nylle, 1, 'will not'. Nys, 5, 'is not'. Obles, 22, 'small cakes'. On, p. 44, l. 7, 'in, into'. Osel, 36, 'blackbird'. Ote, 48, 53, 'oat'. Other, 15, 'or'. Overtwert, 40, 'across'. Oystere in browet, 53. Pasteler, 1, 'a maker of pastry'. Payndemayn, 40. Payre to injure, 34. Peions istued, 14. Peletre, 27, 'pellitory'. Persole, 22, 23, 'parsley'. Persyl, 46,
Pestle, 49, 'legs'. Pese (gray), 46. Pese (after porray), 45. Petecure, 42. Pigges in sawce, 31. Pigges (farsyd), 36. Playand, 37, 'boiling'. Play, 7, 44, 42, 'to boil'. Plump, 51, 'to plunge'. Porpays, 35, Porpoise. Porray (blaunchyd), 44. Porray (of Mustuls), 47. Porry (of white Pese), 44. Posnet, 10, 32, 'a little pot'. Potage, 42. Potage of welkes, 17. Potage of oysturs, 17. Powme Dorrys, 37. Prymrol, 42, 'primrose'. Pur verde sawce, 27. Pye, 54. Pykulle, 30. Quartle, 37, 'a quart'. Quede, 37, 'bad'. Quyl, 46, 'while'. Quibibis, 16, 'Cubebs'. Rape (A), 16. Rasshe, 18, 'quick, swift'. Ray (to sethe), 53. Rede, 12, 'to advise'. Reke, 6, to take care, attend'. Remunande, 46, 'remainder'. Rere, 34, 'to raise'. Restyng, 33, 'becoming rancid'. Reward, 31, 'regard'. Rine, 37, 'to run'. Risshens, 39. Roche, 35, 'rock'. Roo in a sewe, 23. Rose, 13. Rose dalmoyne, 19. Ryse, 16. Safroun, 53. Sale, 10, 'hall'. Sammen, 14, 33, 'together'. Samen,
Saveray, 44, 'the herb savory'. Sawce (to make), 27. Sawce camelyne, 30. Sawce (blaunch for capons), 28. Sawce (best for capons), 28. Sawce (for cranes and herons), 29. Sawce (gynger), 52. Sawee (for mawdelardes rostyd), 27. Sawce madame, 32. Sawce (for Pekokys and pertrikis), 29. Sawce (pur verde), 27. Sawce sirer (for mawdelardus), 28. Sawce (for vele and venysone), 28. Sawnder, 13, 'sandal wood'. Schale, 25, 30, 'to shell'. Schale, 30, 'a shell'. Schere, 13, 'to cut'. Schyves, 3, 15, 17, 'slices'. Schun, 29, 36, 'shall'. Schyn,
Seke, 6, 'to plunge, soak'. Seler, 30, 33 'a cellar'. Selor,
Selle, 34, 'seal'. Self, 21, 'same'. Sere, 'severally, several'. Servise on fysshe day, 54. Servise on flcsshe day,
Sewe, 21, 43, 'potage, broth'. Sirup, 42. Sklice, 43, 48, 'a slice, to slice'. Sleck, 6, 'to slake'. Sly, 51, 'to kill'. Sleȝe, 'clever, quick'. Slyȝte, 1, 'art, craft'. Smethe, 50, 'smooth'. Snite, 35, 'snipe'. Snyȝt,
Sorel, 54. Sotelté, 5, 'device'. Sothe, 5, 'truth'. Sothyn, 5, 'boiling'. Soward, 5, ? 'sow-like', or 'soured, of a sour disposition'. Sowpus dorre, 14. Sparlyng, 54, 'the smelt' Sperlyng,
Spryng, 7, 'to sprinkle'. Spryngil, 40, 'to sprinkle'. Spylle, 5, 'to destroy'. Stine, 34, 'stint'. Stondand, 14, 'thick'. Stondand, 20, 'standing'. Stop, 34, 'to stuff'. Strene, 34, 'scum'. Strene, 9, 45, 'to strain'. Strey, 53, Streyne, 43,
Streynour, 16, 21, 51. Stryke, 44, 'to cut'. Suand, 35, 'following'. Sumdele, 20, 'somewhat'. Swongen, 36, 37, 'beaten up'. Swynge, 11, 'to beat up'. Sye, 7, 17, 'to drain, strain'. Syle,
Sythes, 6, 'times'. Sythyn, 25, 'afterwards, then'. Tansy cake, 50. Tartlotes, 41. Temper, 'to mix'. Tenderon, 34, 'a stalk'. Tent, 34, 'to attend'. Tese, 9, 'to mince'. Þagh, 5, though'. Thandon (for wilde digges &c.), 10. The, 36, 'to prosper'. Theȝe, 'thigh'. Þo, 1, 'the'. —, 11, 'then'. Thrinne, 1, 'three'. Thrydde, 55, 'third'. Thurgh, 'through'. Tome, 39, 'light, empty'. Trap, 40, 'a dish'. Tree, 50, 'wood'. Trouȝte, 50, 54, 'trout'. Tuel, 35, 'an opening'. Turbilen, 52,? Fr.tourbillon. Tuskyn, 44. Twynne, 10, 51, 'two'. Tyl, 47, 'to'. Ughe, 33, 'to injure'. Venysone (to save fresshe over þe ȝer), 33. Venysone (to save fro restyng). Viande de Cipur, 8. Wafrons, 22, 'cakes'. Walle, 30, 'to boil'. Warlé, 35, 'carefully'. Wastelle, 9, 'fine white bread'. Welle, 5, 6, 13, 'to boil'. Werkok, 36, 'pheasant'. Wodcock, &c., 36. Won, 8, 40, 52, 'a quantity'. Wortes, 43, 54, 'herbs'. Wost, 'knowest'. Wot, 5, 6, 'know'. Wrythe, 48, 'break'. Wyndo, 7, 'to winnow'. Wynne, 5, 'will'. Wynnot, 45, 'will not'. Wyturly, 31, 'truly, certainly'. Ȝet, 1, 'also'. Ȝif, 5, 'if'. Ȝolkes, 18, 'yolks'. Ȝoyng, 11, 'young'. Ȝow, 1, 'you'. Ȝyt, 5, 'yet'.

Note to page 5, line 23:— "And welle on alle, and lepe in." The sense would seem to require that we should read:— "And welle on alle, and noȝt kepe in."

Berlin, printed by Unger Brothers, Printers to the King.