The Forme of Cury Part 16

[1] Chawdoun. V. Gloss.

FURMENTE WITH PORPEYS. C. XVI.

Take clene whete and bete it small in a morter and fanne out clene the doust, enne waisthe it clene and boile it tyl it be tendre and broun. anne take the secunde mylk of Almaundes & do erto. boile hem togidur til it be stondyng, and take e first mylke & alye it up wi a penne [1]. take up the porpays out of the Furmente & leshe hem in a dishe with hoot water. & do safroun to e furmente. and if the porpays be salt. see it by hym self, and serue it forth.

[1] Penne. Feather, or pin. Ms. Ed. 28.

FYLETTES IN GALYTYNE. C. XVII.

Take Pork, and rost it tyl the blode be tryed out & e broth [1].

take crustes of brede and bray hem in a morter, an drawe hem thurgh a cloth with e broth, enne take oynouns an leshe hem on brede an do to the broth. anne take pork, and leshe it clene with a dressyng knyf and cast it into e pot broth, & lat it boile til it be more tendre. anne take at lyour erto. anne take a porcion of peper and saundres & do erto. anne take pa.r.s.el & ysope & mynce it smale & do erto. anne take rede wyne oer white grece & raysouns & do erto. & lat it boile a lytel.

[1] the broth. Supposed to be prepared beforehand.

VEEL IN BUKNADE [1]. C. XVIII.

Take fayr Veel and kyt it in smale pecys and boile it tendre in fyne broth oer in water. anne take white brede oer wastel [2], and drawe erof a white ... lyour wi fyne broth, and do e lyour to the Veel, & do safroun erto, anne take pa.r.s.el & bray it in a morter & the Juys [3] erof do erto, and anne is is half zelow & half grene.

anne take a porcioun of wyne & powdour marchant & do erto and lat it boile wele, and do erto a litel of [4] vynegur. & serue forth.

[1] Buknade. V. No. 17.

[2] Wastel. V. Gloss.

[3] Juys. Juice.

[4] litel of vynegur. We say, _a little vinegar_, omitting _of_. So 152, _a lytull of lard_.

SOOLES IN CYNEE [1]. C. XIX.

Take Sooles and hylde hem, see hem in water, smyte hem on pecys and

take away the fynnes. take oynouns iboiled & grynde the fynnes erwith and brede. drawe it up with the self broth. do erto powdour fort, safroun & hony clarified with salt, see it alle yfere. broile the sooles & messe it in dysshes & lay the sewe above. & serue forth.

[1] Cynee. _Cyney_, Contents, both here and No. 120. 123. See before, No. 25.

TENCHES IN CYNEE. XX.VI.

Take Tenches and smyte hem to pecys, fry hem, drawe a lyour of Raysouns coraunce wit wyne and water, do erto hool raisouns & powdour of gyngur of clowes of canel of peper do the Tenches erto & see hem with sugur cypre & salt. & messe forth.

OYSTERS IN GRAVEY. XX.VI. I.

Schyl [1] Oysters and see hem in wyne and in hare [2] own broth.

cole the broth thurgh a cloth. take almandes blaunched, grynde hem and drawe hem up with the self broth. & alye it wi flour of Rys. and do the oysters erinne, cast in powdour of gyngur, sugur, macys. see it not to stondyng and serue forth.

[1] sh.e.l.l, take of the sh.e.l.ls.

[2] hare. their. _her_. No. 123. Chaucer.

MUSKELS [1] IN BREWET. XX.VI. II.

Take muskels, pyke hem, see hem with the owne broth, make a lyour of crustes [2] & vynegur do in oynouns mynced. & cast the muskels erto & see it. & do erto powdour with a lytel salt & safron the samewise make of oysters.

[1] Muskles. _muskels_ below, and the Contents. Muscles.

[2] crustes. i.e. of bread.

OYSTERS IN CYNEE. XX.VI. III.

Take Oysters parboile hem in her owne broth, make a lyour of crustes

of brede & drawe it up wi the broth and vynegur mynce oynouns & do erto with erbes. & cast the oysters erinne. boile it. & do erto powdour fort & salt. & messe it forth.

CAWDEL OF MUSKELS. XX.VI. IIII.

Take and see muskels, pyke hem clene, and waisshe hem clene in wyne.

take almandes & bray hem. take somme of the muskels and grynde hem. & some hewe smale, drawe the muskels yground with the self broth. wryng the almaundes with faire water. do alle ise togider. do erto verious and vyneger. take whyte of lekes & parboile hem wel. wryng oute the water and hewe hem smale. cast oile erto with oynouns parboiled & mynced smale do erto powdour fort, safroun and salt. a lytel see it not to to [1] stondyng & messe it forth.

[1] to to, i. e. too too. Vide No. 17.

MORTREWS OF FYSSH. XX.VI. V.

Take codlyng, haddok, o hake and lynours with the rawnes [1] and see it wel in water. pyke out e bones, grynde smale the Fysshe, drawe a lyour of almaundes & brede with the self broth. and do the Fysshe grounden erto. and see it and do erto powdour fort, safroun and salt, and make it stondyng.

[1] rawnes. roes.

LAUMPREYS IN GALYNTYNE. XX.VI. VI.

Take Laumpreys and sle [1] hem with vynegur oer with white wyne & salt, scalde hem in water. slyt hem a litel at er nauel.... & rest a litel at the nauel. take out the guttes at the ende. kepe wele the blode. put the Laumprey on a spyt. roost hym & kepe wel the grece.

grynde raysouns of coraunce. hym up [2] with vyneger. wyne. and crustes of brede. do erto powdour of gyngur. of galyngale [3]. flour of canel. powdour of clowes, and do erto raisouns of coraunce hoole.

with e blode & e grece. see it & salt it, boile it not to stondyng, take up the Laumprey do hym in a chargeour [4], & lay e sewe onoward, & serue hym forth.

[1] sle. slay, kill.

[2] hym up. A word seems omitted; _drawe_ or _lye_.

[3] of galyngale, i. e. powder. V. No. 101.

[4] Chargeour. charger or dish. V. No. 127.

LAUMPROUNS IN GALYNTYNE. XX.VI. VII.

Take Lamprouns and scalde hem. see hem, meng powdour galyngale and some of the broth togyder & boile it & do erto powdour of gyngur & salt. take the Laumprouns & boile hem & lay hem in dysshes. & lay the sewe above. & serue fort.