Early English Meals and Manners Part 21

Milke, crayme, and crudd{es}, and eke the Ioncate,[27]

ey close a ma{n}nes stomak / and so doth{e} e possate; erfor{e} ete hard chese aftir, yef ye sowpe late, and drynk romney modou{n},[28] for feere of chekmate.[29] 96

[Sidenote: Beware of green meat; it weakens your belly.]

bewar{e} of saladis, grene metis, & of frut{es} rawe for ey make many a man haue a feble mawe.

{er}for{e}, of suche fresch l.u.s.t{es} set not an hawe, For suche wantou{n} appet.i.t{es} ar not worth a strawe. 100

[Sidenote: For food that sets your teeth on edge, eat almonds and cheese, but not more than half an ounce.]

all{e} man{er} met{is} at y teth{e} on egge doth sette, take almond{es} {er}for{e}; & hard chese loke {o}u not for-gette.

hit will{e} voide hit awey / but looke to moche {er}of not {o}u ete; for e wight of half an vnce w{i}t{h}-owt rompney is gret. 104

[Sidenote: If drinks have given you indigestion, eat a raw apple.

Moderation is best sometimes, at others abstinence.]

?iff dyu{er}se drynk{es} of their{e} fumosite haue e dissesid, Ete an appull{e} rawe, & his fumosite will{e} be cesed; mesur{e} is a mery meene / whan G.o.d is not displesed; abstyne{n}s is to prayse what body & sowle ar plesed. 108

[Headnote: THE TREATMENT OF WINES WHEN FERMENTING.]

[Sidenote: Look every night that your wines don't ferment or leak [the _t_ of the MS. has a _k_ over it.] Always carry a gimlet, adze, and linen cloths; and wash the heads of the pipes with cold water.]

Take good hede to e wynes / Red, white / & swete, looke eu{er}y ny?t w{i}t{h} a Candell{e} {a}t ey not reboyle / nor lete; eu{er}y ny?t w{i}t{h} cold wat{ur} wash{e} e pipes hede, & hit not forgete, & all{e}-wey haue a gy{m}let, & a dise,[30]

w{i}t{h} lynnen clowt{es} small{e} or grete. 112

[Sidenote: If the wine boil over, put to it the lees of red wine, and that will cure it. Romney will bring round sick sweet wine.]

?iff e wyne reboyle / ow shall{e} know by hys syngyng{e}; {er}for{e} a pipe of colour{e} de rose[31] / {o}u kepe {a}t was spend in drynkyng{e} the reboyle to Rakke to e lies of e rose / {a}t shall{e} be his amendyng{e}. [Fol. 172b.]

?iff swete wyne be seeke or pallid / put in a Rompney for lesyng{e}.[32] 116

++Swete Wynes.[33]

[Sidenote: _The names of Sweet Wines._]

++The namys of swete wynes y wold {a}t ye them knewe: Vernage, vernagell{e}, wyne Cute, pyment, Raspise, Muscadell{e} of grew, Rompney of modon, b.a.s.t.a.r.d, Tyre, O?ey, Torrentyne of Ebrew.

Greke, Malevesyn, Caprik, & Clarey whan it is newe. 120

[Headnote: HOW TO MAKE YPOCRAS.]

++Ypocras.

[Sidenote: _Recipe for making Ypocras._ Take spices thus, Cinnamon, &c., long Pepper]

++Good son, to make ypocras, hit wer{e} gret lernyng{e}, and for to take e spice {er}to aft{ur} e p{ro}porcionyng{e},

[Sidenote: +for lord{es}[34] [MS].+]

[Sidenote: +fo[r] co{m}mynte+]

Gynger, Synamome / Graynis, Sugur / Turnesole, {a}t is good colouryng{e}; For co{m}myn peple / Gynger, Canell{e} / long{e} pepur / hony aft{ur} claryfiyng{e}. 124

[Sidenote: Have three basins and three straining-bags to them; hang 'em on a perch.]

look ye haue of pewt{ur} basons oon, two, & thre, For to kepe in you{re} powdurs / also e lico{ur} {er}in to renne when {a}t nede be; to iij. basou{n}s ye must haue iij bagges renners / so clepe ham we, & hang{e} em on a p{er}che, & looke at Sur{e} they be. 128

[Sidenote: Let your ginger be well pared, hard, not worm-eaten, (Colombyne is better than Valadyne or Maydelyne);]

Se at your{e} gynger be well{e} y-pared / or hit to powd{er} ye bete, and {a}t hit be hard / w{i}t{h}-owt worme / bytyng{e}, & good hete; For good gyng{er} colombyne / is best to drynke and ete; Gyng{er} valadyne & maydelyn ar not so holsom in mete. 132

[Sidenote: your sticks of Cinnamon thin, hot and sweet; Canel is not so good. Cinnamon is hot and dry, Cardamons are hot and moist.]

looke at yo{ur} stikk{es} of synamome be thyn, bretill{e}, & fayr{e} in colewr{e}, and in your{e} mowth{e}, Fresch{e}, hoot, & swete / at is best & sure, For canell{e} is not so good in is crafte & cur{e}.

Synamome is hoot & dry in h{i}s worchyng{e} while he will{e} dur{e}. 136

[Sidenote: Take sugar or sugar candy, red wine,]

Graynes of p{ar}adise,[35] hoote & moyst ey be: Sugre of .iij. cute[36] / white / hoot & moyst in his p{ro}purte; Sugr{e} Candy is best of all{e}, as y telle the, and red wyne is whote & drye to tast, fele, & see, 140

[Sidenote: graines, ginger, pepper, cinnamon, spice, and turnesole, and put each powder in a bladder by itself.]

Graynes[35] / gyng{er}, long{e} pepur, & sugr{e} / hoot & moyst in worchyng{e};[37]

Synamome / Canelle[38] / red wyne / hoot & drye in eir{e} doyng{e}; Turnesole[39] is good & holsom for red wyne colowryng{e}: all{e} ese ingredyent{es}, ey ar for ypocras makyng{e}. 144

[Sidenote: Hang your straining-bags so that they mayn't touch,--first bag a gallon, others a pottle.]

Good son, your{e} powdurs so made, vche by am self in bledd{ur} laid, hang{e} sur{e} your{e} p{er}che & bagges {a}t ey from yow not brayd, & at no bagge touche o{er} / do as y haue yow said{e}; e furst bag a galou{n} / all{e} o{er} of a potell{e}, vchon by o{er} teied. 148

[Sidenote: Put the powders in two or three gallons of red wine; then into the runner, the second bag,]

Furst put in a basou{n} a galou{n} ij. or iij. wyne so red; [Fol. 173.]

en put in your{e} powdurs, yf ye will{e} be sped, and aftyr in-to e renner{e} so lett hym be fed, an in-to e second bagge so wold it be ledde. 152

[Sidenote: (tasting and trying it now and then), and the third vessel.]

loke {o}u take a pece in yne hand eu{er}mor{e} among{e}, and a.s.say it in y mouth{e} if hit be any thyng{e} strong{e}, and if ow fele it welle boe w{i}t{h} mouth{e} & tong{e}, an put it in e iij. vessell{e} / & tary not to long{e}. 156

[Sidenote: If it's not right, add cinnamon, ginger, or sugar, as wanted.]

And an ?iff {o}u feele it be not made p{ar}fete, at it cast to moche gyng{er}, with synamome alay {a}t hete; and if hit haue synamome to moche, w{i}t{h} gyng{er} of iij. cute; an if to moche sigur{e} {er} be / by discressiou{n} ye may wete. 160

[Sidenote: If it's not right, add cinnamon, ginger, or sugar, as wanted. Mind you keep tasting it. Strain it through bags of fine cloth,]

Thus, son, shaltow make p{ar}fite ypocras, as y the say; but w{i}t{h} y mowth{e} to prove hit, / be ow tastyng{e} all{e}-way; let hit renne in iiij. or vj bagg{es}[40]; gete em, if ow may, of bultell{e} cloth{e}[41], if y bagg{es} be e fyner{e} w{i}t{h}-owten nay. 164

[Sidenote: hooped at the mouth, the first holding a gallon, the others a pottle,]

Good son loke y bagg{es} be hoopid at e mothe a-bove, e surer{e} mayst ow put in y wyne vn-to y behoue, e furst bag of a galou{n} / all{e} o{er} of a potell{e} to prove; hang{e} y bagg{es} sur{e} by e hoopis; do so for my loue; 168