The Forme of Cury Part 20

TART DE BRY [1]. XX.VIII. VI.

Take a Crust ynche depe in a trape. take zolkes of Ayren rawe & chese ruayn [2]. & medle it & e zolkes togyder. and do erto powdour gyngur. sugur. safroun. and salt. do it in a trape, bake it and serue it forth.

[1] de Bry. Qu. _Brie_, the country.

[2] Chese ruayn. Qu. of Roisen. V. ad 49.

TART DE BRYMLENT [1]. XX.VIII. VII.

Take Fyges & Raysouns. & waisshe hem in Wyne. and grinde hem smale with apples & peres clene ypiked. take hem up and cast hem in a pot wi wyne and sugur. take salwar Salmoun [2] ysode. oer codlyng, oer haddok, & bray hem smal. & do erto white powdours & hool spices. & salt. and see it. and whanne it is sode ynowz. take it up and do it in a vessel and lat it kele. make a Coffyn an ynche depe & do e fars erin. Plaunt it boue [3] with prunes and damysyns. take e stones out, and wi dates quarte rede [4] dand piked clene. and couere the coffyn, and bake it wel, and serue it forth.

[1] Brymlent. Perhaps Midlent or High Lent. _Bryme_, in Cotgrave, is the _midst_ of Winter. The fare is certainly lenten. A.S. [Anglo- Saxon: bryme]. Solennis, or beginning of Lent, from A.S. [Anglo-Saxon: brymm], ora, margo. Yet, after all, it may be a mistake for _Prymlent_.

[2] salwar Samoun. V. ad No. 98.

[3] plaunt it above. Stick it _above_, or on the top.

[4] quarte red. quartered.

TARTES OF FLESH [1]. XX.VIII. VIII.

Take Pork ysode and grynde it smale. tarde [2] harde eyrenn isode & ygrounde and do erto with Chese ygronde. take G.o.de powdour and hool spices, sugur, safroun, and salt & do erto. make a coffyn as to feel sayde [3] & do is erinne, & plaunt it with smale briddes istyned & counyng. & hewe hem to smale gobettes & bake it as tofore. & serue it forth.

[1] Tartes of Flesh. So we have _Tarte Poleyn_, Lel. Coll. IV. p. 226.

i.e. of Pullen, or Poultry.

[2] tarde, r. _take_. For see No. 169.

[3] to feel sayde. perhaps, _to hold the same_.

TARTLETES. XX.VIII. IX.

Take Veel ysode and grinde it smale. take harde Eyrenn isode and yground & do erto with prunes hoole [1]. dates. icorue. pynes and Raisouns coraunce. hool spices & powdour. sugur. salt, and make a litell coffyn and do is fars erinne. & bake it & serue it forth.

[1] hoole, whole.

TARTES OF FYSSHE. XX.VIII. X.

Take Eelys and Samoun and smyte hem on pecys. & stewe it [1] in almaund mylke and verious. drawe up on almaund mylk wi e stewe.

Pyke out the bones clene of e fyssh. and save e myddell pece hoole of e Eelys & grinde at ooer fissh smale. and do erto powdour, sugur, & salt and grated brede. & fors e Eelys erwith erer as [2]

e bonys were medle e ooer dele of the fars & e mylk togider. and colour it with saundres. make a crust in a trape as before. and bake it erin and serue it forth.

[1] it. rather hem, i.e. them.

[2] ereras. where. V. No. 177.

SAMBOCADE [1]. XX.VIII. XI.

Take and make a Crust in a trape. & take a cruddes and wryng out e wheyze. and drawe hem urgh a straynour and put in e straynour crustes. do erto sugur the ridde part & somdel [2] whyte of Ayrenn.

& shake erin blomes of elren [3]. & bake it up with curose [4] & messe it forth.

[1] Sambucade. As made of the _Sambucus_, or Elder.

[2] Somdel. Some.

[3] Blom of Elren. Elder flowers.

[4] curose.

ERBOLATES [1]. XX.VIII. XII.

Take pa.r.s.el, myntes [2], sauerey, & sauge, tansey, veruayn, clarry, rewe, ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle hem up with Ayrenn. do b.u.t.ter in a trape. & do e fars erto. & bake it & messe it forth.

[1] Erbolat, i.e. Herbolade, a confection of herbs.

[2] myntes, mint.

NYSEBEK [1]. XX.VIII. XIII.

Take ere ridde part of sowre Dokkes and flour erto. & bete it togeder tyl it be as towh as eny lyme. cast erto salt. & do it in a disshe holke [2] in e bothom, and let it out wi y finger queynchche [3] in a chowfer [4] wi oile. & frye it wel. and whan it is ynowhz: take it out and cast erto suger &c.

[1] Nysebek. Qu.

[2] holke. Qu. hollow.

[3] queynchche. an _queyntlich'_, as No. 162.

[4] Chowfer. chaffing dish, as No. 162.

FOR TO MAKE POMME DORRYLE [1] AND OER NGES. XX.VIII. XIIII.

Take e lire of Pork rawe. and grynde it smale. medle it up wi powdre fort, safroun, and salt, and do erto Raisouns of Coraunce, make balles erof. and wete it wele in white of ayrenn. & do it to see in boillyng water. take hem up and put hem on a spyt. rost hem wel and take pa.r.s.el ygronde and wryng it up with ayren & a party of flour. and lat erne [2] aboute e spyt. And if ou wilt, take for pa.r.s.el safroun, and serue it forth.

[1] Pomme dorryle. Contents, _pom dorryes_, recte, for MS. Ed. 42, has _Pommedorry_; and see No. 177. So named from the _b.a.l.l.s_ and _the gilding_. "Pommes dorees, golden apples." Cotgrave. _Poundorroye_.

MS. Ed. 58; but vide _Dorry_ in Gloss.

[2] erne. Qu.

COTAGRES [1]. XX.VIII. XV.

Take and make e self fars [2]. but do erto pynes and sugur. take an hole rowsted c.o.k, pulle hym [3] & hylde [4] hym al togyder saue e legges. take a pigg and hilde [5] hym fro e myddes dounward, fylle him ful of e fars & sowe hym fast togider. do hym in a panne & see hym wel. and whan ei bene isode: do hem on a spyt & rost it wele.

colour it with zolkes of ayren and safroun, lay eron foyles [6] of gold and of siluer. and serue hit forth.

[1] Cotagres. This is a sumptuous dish. Perhaps we should read _c.o.kagres_, from the _c.o.c.k_ and _grees_, or wild pig, therein used. V.

_vyne grace_ in Gloss.

[2] self fars. Same as preceding Recipe.

[3] pulle hym, i.e. in pieces.

[4] hylde. cast.

[5] hilde. skin.

[6] foyles. leaves; of Laurel or Bay, suppose; gilt and silvered for ornament.

HERT ROWEE [1]. XX.VIII. XVI.