The Forme of Cury Part 8

Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel. salt. and cast erto. and lat it see with a G.o.de quant.i.te of white grece an serue it forth.

[1] Egurdouce. The term expresses _piccante dolce_, a mixture of sour and sweet; but there is nothing of the former in the composition.

Vide Gloss.

CAPOUNS IN COUNCYS [1]. XXII.

Take Capons and rost hem right hoot at ey be not half y nouhz and hewe hem to gobettes and cast hem in a pot, do erto clene broth, see hem at ey be tendre. take brede and e self broth and drawe it up yferer [2], take strong Powdour and Safroun and Salt and cast er to. take ayrenn and see hem harde. take out the zolkes and hewe the whyte erinne, take the Pot fro e fyre and cast the whyte erinne.

messe the disshes erwith and lay the zolkes hool and flour it with clowes.

[1] Concys seems to be a kind of known sauce. V. Gloss.

[2] yfere. Together.

HARES [1] IN TALBOTES [2]. XXIII.

Take Hares and hewe hem to gobettes and see hem with e blode unwaisshed in broth. and whan ey buth y nowh: cast hem in colde water. pyke and waisshe hem clene. cole [3] the broth and drawe it thurgh a straynour. take oer blode and cast in boylyng water see it and drawe it thurgh a straynour. take Almaundes unblaunched. waisshe hem and grynde hem and temper it up with the self broth. cast al in a pot. tak oynouns and parboile hem smyte hem small and cast hem in to is Pot. cast erinne Powdour fort. vynegur an salt.

[1] Haares, Contents. So again, No. 24.

[2] Talbotes. Ms. Ed. No. 9, _Talbotays_.

[3] Cole. Cool.

HARES IN PAPDELE [1]. XXIIII.

Take Hares parboile hem in G.o.de broth. cole the broth and waisshe the fleyssh. cast azeyn [2] to gydre. take obleys [3] oer wafrouns [4]

in stede of lozeyns [5]. and cowche [6] in dysshes. take powdour douce and lay on salt the broth and lay onoward [7] an messe forth.

[1] Papdele. Qu.

[2] azeyn. Again.

[3] obleys, called _oblatae_; for which see Hearne ad Lib. Nig. I. p.

344. A kind of Wafer, otherwise called _Nebulae_; and is the French _oublie, oble_. Leland, Collect. IV. p. 190. 327.

[4] wafrouns. Wafers.

[5] loseyns. Vide Gloss.

[6] cowche. Lay.

[7] onoward. Upon it.

CONNYNGES IN CYNEE [1]. XXV.

Take Connynges and smyte hem on peces. and see hem in G.o.de broth, mynce Oynouns and see hem in grece and in G.o.de broth do erto. drawe a lyre of brede. blode. vynegur and broth do erto with powdour fort.

[1] Cynee. Vide Gloss.

CONNYNGES IN GRAUEY. XXVI.

Take Connynges smyte hem to pecys. parboile hem and drawe hem with a G.o.de broth with almandes blanched and brayed. do erinne sugur and powdour gynger and boyle it and the flessh erwith. flour it with sugur and with powdour gynger an serue forth.

CHYKENS IN GRAVEY. XXVII.

Take Chykens and serue hem the same manere and serue forth.

FYLETTES [1] OF GALYNTYNE [2]. XXVIII.

Take fylettes of Pork and rost hem half ynowh smyte hem on pecys.

drawe a lyour of brede and blode. and broth and Vineger. and do erinne. see it wele. and do erinne powdour an salt an messe it forth.

[1] Fylettes. Fillets.

[2] of Galyntyne. In Galyntyne. Contents, _rectlus_. As for _Galentine_, see the Gloss.

PYGGES IN SAWSE SAWGE [1]. XXIX.

Take Pigges yskaldid and quarter hem and see hem in water and salt, take hem and lat hem kele [2]. take persel sawge. and grynde it with brede and zolkes of ayrenn harde ysode. temper it up with vyneger sum what thyk. and, lay the Pygges in a vessell. and the sewe onoward and serue it forth.

[1] Sawge. Sage. As several of them are to be used, these pigs must have been small.

[2] kele. Cool.

SAWSE MADAME. x.x.x.

Take sawge. persel. ysope. and saueray. quinces. and peeres [1], garlek and Grapes. and fylle the gees erwith. and sowe the hole at no grece come out. and roost hem wel. and kepe the grece at fallith erof. take galytyne and grece and do in a possynet, whan the gees buth rosted ynowh; take an smyte hem on pecys. and at tat [2] is withinne and do it in a possynet and put erinne wyne if it be to thyk. do erto powdour of galyngale. powdour douce and salt and boyle the sawse and dresse e Gees in disshes and lay e sowe onoward.

[1] Peares. Pears.

[2] that tat, i.e. that that. Vide Gloss.

GEES IN HOGGEPOT [1]. x.x.xI.

Take Gees and smyte hem on pecys. cast hem in a Pot do erto half wyne and half water. and do erto a G.o.de quant.i.te of Oynouns and erbest. Set it ouere the fyre and couere [2] it fast. make a layour of brede and blode an lay it erwith. do erto powdour fort and serue it fort.

[1] Hoggepot. Hodge-podge. _Ochepot_. Ms. Ed. No. 22. French, _Hochepot_. Cotgrave. See Junii Enym. v. _Hotch-potch_.

[2] couere. Cover.

CARNEL [1] OF PORK. x.x.xII.

Take the brawnn of Swyne. parboile it and grynde it smale and alay it up with zolkes of ayren. set it ouere [2] the fyre with white Grece and lat it not see to fast. do erinne Safroun an powdour fort and messe it forth. and cast erinne powdour douce, and serue it forth.

[1] Carnel, perhaps _Charnel_, from Fr. _Chaire_.

[2] ouere. Over. So again, No. 33.

CHYKENNS [1] IN CAWDEL. x.x.xIII.