The Forme of Cury Part 30

Tak an hundred onyons other an half and tak oyle de Olyf and boyle togeder' in a Pot and tak Almande mylk and boyle yt and do ther'to.

Tak and make a thynne Paast of Dow and make therof as it were ryngis tak and fry hem in oyle de Olyve or in wyte grees and boil al togedere.

x.x.x. FOR TO MAKE FORMENTY ON A FICHSSDAY [1].

Tak the mylk of the Hasel Notis boyl the wete [2] wyth the aftermelk til it be dryyd and tak and coloured [3] yt wyth Safroun and the ferst mylk cast ther'to and boyle wel and serve yt forth.

[1] Fishday.

[2] white.

[3] Perhaps, _colour_.

x.x.xI. FOR TO MAKE BLANK DE SYRY [1].

Tak Almande mylk and Flowre of Rys. Tak thereto sugur and boyle thys togedere and dische yt and tak Almandys and wet hem in water of Sugur and drye hem in a panne and plante hem in the mete and serve yt forth.

[1] Vide ad No. 29. of Part I.

x.x.xII. FOR TO MAKE A PYNADE OR PYVADE.

Take Hony and Rotys of Radich and grynd yt smal in a morter and do yt thereto that hony a quant.i.te of broun sugur and do thereto. Tak Powder of Peper and Safroun and Almandys and do al togedere boyl hem long and hold [1] yt in a wet bord and let yt kele and messe yt and do yt forth [2].

[1] i.e. _keep_, as in next Number.

[2] This Recipe is ill expressed.

x.x.xIII. FOR TO MAKE A BALOURGLY [1] BROTH.

Tak Pikys and spred hem abord and Helys zif thou hast fle hem and ket hem in gobettys and seth hem in alf wyn [2] and half in water. Tak up the Pykys and Elys and hold hem 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 serve yt forth.

[1] This is so uncertain in the original, that I can only guess at it.

[2] Perhaps, _alf in wyn_, or dele _in_ before _water_.

EXPLICIT DE COQUINA QUE EST OPTIMA MEDICINA.

ADVERTIs.e.m.e.nT.

Since the foregoing sheets were printed off, the following very curious Rolls have happily fallen into the Editor's hand, by the favour of John Charles Brooke, Esq. Somerset Herald. They are extracted from a MS.

belonging to the family of Nevile of Chevet, near Wakefield, com. Ebor. and thence copied, under the direction of the Rev. Richard Kay, D.D. Prebendary of Durham.

These Rolls are so intimately connected with our subject, as exhibiting the dishes of which our Roll of _Cury_ teaches dressing and preparation, that they must necessarily be deemed a proper appendix to it. They are moreover amusing, if not useful, in another respect; _viz_. as exhibiting the gradual prices of provisions, from the dates of our more ancient lists, and the time when these Rolls were composed, in the reign of Henry VIII. For the further ill.u.s.tration of this subject, and extract from the old Account-Book of _Luton_, 19 _Hen_. VIII is super-added; where the prices of things in the South, at the same period, may be seen. And whoever pleases to go further into this matter of _prices_, may compare them with the particulars and expence of a dinner at Stationer's-Hall, A.D. 1556. which appeared in the St. James's Chronicle of April 22, 1780.

We cannot help thinking that, upon all accounts, the additions here presented to our friends must needs prove exceedingly acceptable to them.

FINIS.