The Forme of Cury Part 22

and ryne [3] hem on a spyt and roost hem. and endore [4] hem as pomme dorryes & serue hem forth.

[1] Hastletes. _Hasteletes_, Contents.

[2] iquarterid. iquartered.

[3] ryne. run.

[4] endore. endorse, MS. Ed. 42. II. 6. v. ad 147.

COMADORE [1]. XX.IX. VII.

Take Fyges and Raisouns. pyke hem and waisshe hem clene, skalde hem in wyne. grynde hem right smale, cast sugur in e self wyne. and founde it togyder. drawe it up thurgh a straynour. & alye up e fruyt erwith. take G.o.de peerys and Apples. pare hem and take e best, grynde hem smale and cast erto. set a pot on e fuyrer [2] wi oyle and cast alle ise ynges erinne. and stere it warliche, and kepe it wel fro brennyng. and whan it is fyned cast erto powdours of gynger of canel. of galyngale. hool clowes flour of canel. & macys hoole.

cast erto pynes a litel fryed in oile & salt, and whan it is ynowz fyned: take it up and do it in a vessel & lat it kele. and whan it is colde: kerue out with a knyf smale pecys of e gretnesse & of e length of a litel fyngur. & close it fast in G.o.de past. & frye hen in oile. & serue forth.

[1] Comadore. Qu.

[2] Fuyr. fire.

CHASTLETES [1], XX.IX. IX.

Take and make a foyle of G.o.de past with a roller of a foot brode. & lyngur[2] by c.u.mpas. make iiii Coffyns of e self past uppon e rolleres e gretnesse of e smale of yn Arme. of vi ynche depnesse.

make e gretust [3] in e myddell. fasten e foile in e mouth upwarde. & fasten ee [4] oere foure in euery syde. kerue out keyntlich kyrnels [5] above in e manere of bataiwyng [6] and drye hem harde in an Ovene. oer in e Sunne. In e myddel Coffyn do a fars of Pork with G.o.de Pork & ayrenn rawe wi salt. & colour it wi safroun and do in anoer Creme of Almandes. and helde [7] it in anoer [8] creme of Cowe mylke with ayrenn. colour it with saundres.

anour manur. Fars of Fygur. of raysouns. of Apples. of Peeres. & holde it in broun [9].

anoer manere. do fars as to frytours blanched. and colour it with grene. put is to e ovene & bake it wel. & serue it forth with ew ardaunt [10].

[1] Chastelets. Litlle castles, as is evident from the kernelling and the battlements mentioned. _Castles of jelly templewise made._ Lel. Coll. IV. p. 227.

[2] lynger. longer.

[3] gretust. greatest.

[4] ee, i. e. thou.

[5] kyrnels. Battlements. V. Gloss. Keyntlich, quaintly, curiously. V.

Gloss.

[6] bataiwyng. embatteling.

[7] helde. put, cast.

[8] another. As the middle one and only two more are provided for, the two remaining were to be filled, I presume, in the same manner alternately.

[9] holde it broun. make it brown.

[10] ew ardaunt. hot water. _Eau_, water; anciently written _eue_.

FOR TO MAKE II. [1] PECYS OF FLESSH TO FASTEN TOGYDER. XX.IX. X.

Take a pece of fressh Flesh and do it in a pot for to see. or take a pece of fressh Flessh and kerue it al to gobetes. do it in a pot to see. & take e wose [2] of comfery & put it in e pot to e flessh & it shal fasten anon, & so serue it forth.

[1] II. _Twey_, Contents.

[2] wose. Roots of comfrey are of a very glutinous nature. Quincy.

Dispens. p. 100. _Wose_ is A.S. [Anglo-Saxon: paer], _humour_, juice. See Junius. v. _Wos_, and Mr. Strype's Life of Stow, p. VIII.

PUR FAIT YPOCRAS [1]. XX.IX. XI. Treys Unces de canett. & iii unces

de gyngeuer. spykenard de Spayn le pays dun denerer [2], garyngale [3]. clowes, gylofre. poeurer long [4], noiez mugadez [5]. maziozame [6] cardemonij [7] de chescun i. quart' douce [8] grayne & [9] de paradys stour de queynel [10] de chescun dim [11] unce de toutes, soit fait powdour &c.

[1] Pur fait Ypocras. Id est, _Pour faire Ypocras_; a whole pipe of which was provided for archbishop Nevill's feast about A.D. 1466, So that it was in vast request formerly.

[2] le pays d'un denerer, i.e. _le pays d'un Denier_.

[3] garyngale, i.e. _galyngale_.

[4] poeurer long, r. poiurer long, i.e. _poivre long_.

[5] mugadez, r. muscadez; but q. as the French is _muguette_. Nutmegs.

[6] maziozame, r. _marjorame_.

[7] Cardemonij, r. _Cardamones_.

[8] quartdouce, r. _d'once._. Five penny weights.

[9] &. dele.

[10] queynel. Perhaps _Canell_; but qu. as that is named before.

[11] dim. dimid.

FOR TO MAKE BLANK MAUNGER [1]. XX.IX. XII.

Put Rys in water al a nyzt and at morowe waisshe hem clene, afterward put hem to e fyre fort [2] ey berst & not to myche. ssithen [3]

take brawn of Capouns, or of hennes. soden & drawe [4] it smale.

after take mylke of Almandes. and put in to e Ryys & boile it. and whan it is yboiled put in e brawn & alye it erwith. at it be wel chargeaunt [5] and mung it fynelich' [6] wel at it sit not [7] to e pot. and whan it is ynowz & chargeaunt. do erto sugur G.o.de part, put erin almandes. fryed in white grece. & dresse it forth.

[1] blank maunger. Very different from that we make now. V. 36.

[2] fyre fort. strong fire.

[3] ssithen. then.

[4] drawe. make.

[5] chargeaunt. stiff. So below, _ynowhz & chargeaunt_. V.193, 194. V.

Gloss.

[6] mung it fynelich' wel. stir it very well.

[7] sit not. adheres not, and thereby burns not. Used now in the North.

FOR TO MAKE BLANK DESNE [1]. XX.IX. XIII.

Take Brawn of Hennes or of Capouns ysoden withoute e skyn. & hewe hem as smale as ou may. & grinde hem in a morter. after take G.o.de mylke of Almandes & put e brawn erin. & stere it wel togyder & do hem to see. & take flour of Rys & amydoun & alay it. so at it be chargeant. & do erto sugur a G.o.de party. & a party of white grece.

and when it is put in disshes strewe uppon it blaunche powdour, and enne put in blank desire and mawmenye [2] in disshes togider. And serue forth.

[1] blank _Desne_. _Desire_, Contents; recte. V. Gloss. The Recipe in MS. Ed. 29 is much the same with this.

[2] Mawmenye. See No. 194.

FOR TO MAKE MAWMENNY [1]. XX.IX. XIIII.

Take e chese and of Flessh of Capouns or of Hennes. & hakke smale in a morter. take mylke of Almandes with e broth of freissh Beef, oer freissh flessh. & put the flessh in e mylke oer in the broth and set hem to e frye [2]. & alye hem up with flour of Ryse. or gastbon [3].

or amydoun. as chargeant as with blanke desire. & with zolkes of ayren and safroun for to make it zelow. and when it is dressit in disshes with blank desire styk above clowes de gilofre. & strewe Powdour of galyngale above. and serue it forth.

[1] Mawmenny. _Mawmoune_, Contents. _Maumene_ MS. Ed. 29. 30. vide No.

193. See Preface for a _fac-simile_ of this Recipe.

[2] e frye. an fyre?

[3] gastbon. Qu.