Early English Meals and Manners - LightNovelsOnl.com
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+Harys in cyueye.+ Take Harys, & Fle hem, & make hem clene, an hacke hem in gobettys, & sethe hem in Watere & Salt a lytylle; an take Pepyr, an Safroun, an Brede, y-grounde y-fere, & temper it wyth Ale. an take Oynonys & Percely y-mynced smal to-gederys, & sethe hem be hem self, & afterward take & do er-to a porcyon of vynegre, & dresse in. (See also the recipe for "Harus in Cyue" in _Liber Cure Cocorum_, p. 21, & that for "Conyngus in cyue" p. 20. _Chive_ is a kind of small onion.)
+.lxxiii.+ (fol. 16 a.)
+Conyngys in cyveye.+ Take Conyngys, an fle hem & see hem, & make lyke ou woldyst make a sewe, saue alle to-choppe hem, & caste Safroun & lyer er-to, & Wyne. (See also "Conyngus in cyue" in _L. C. C._, p. 20; and "Conynges in Cyue" in _Household Ordinances_, p. 434.)
+xv.+ (fol. 39 b.)
+Doucettes.+ Take Creme a G.o.de cupfulle, & put it on a straynoure, anne take ?olkys of Eyroun, & put er-to, & a lytel mylke; en strayne it row a straynoure in-to a bolle; en take Sugre y-now, & put er-to, or ellys hony for defaute [fol. 40.] of Sugre; an coloure it w{i}t{h} Safroun; an take in cofyns, & put it in e ovynne lere, & lat hem ben hardyd; an take a dyssshe y-fastenyd on e pelys ende, & pore in comade in-to e dyssche, & fro e dyssche in-to e cofyns; & whan ey don a-ryse Wel, teke hem out, & serue hem forth.
+x.x.xvij.+ (fol. 43 b.)
+Doucettes.+ Take Porke & hakke it smal, & Eyroun y-mellyd to-gederys, & a lytel Milke, & melle hem to-gederys w{i}t{h} Hony & Pepir, & bake hem in a cofyn, & serue forth.
+x.x.xviij.+
+Doucettes a-forcyd.+ Take Almaunde Milke & ?olkys of Eyroun y-mellid to-gederys, Safroun, Salt, & Hony: dry in cofyn, & ley in Maribonys er-on, & s{erue} f{orth}.
[Footnote 1: The is always y in Harl. 5401.]
[Footnote 2: that is, the figs.]
Errata (noted by transcriber):
Andrewe: ++Aaurata is a fysshe in the see [_text unchanged: each paragraph in original has large display capital followed by capital second letter of word_]
Cap. lxvij.
[_text unchanged: error for lxxij?_]
Cap. lxxix. ... as Phisiologua saith [_text unchanged: error for 'Phisiologus'?_]
Vaughan, Fifteen Directions: one drachme of Tutia [_Tntia_]
Harington, On Rising, Diet, and Going to Bed: till twoor three houres / before supper [_s.p.a.cing unchanged_]
Recipes: an take a dyssshe y-fastenyd [_text unchanged_]
The Boke of Keruynge.
[Transcriber's Note:
Sidenotes, generally marked with lower-case letters [a] [b], are grouped after each section. Those that began with numbers in the original text are marked with bracketed numerals [1] [2]. There are no numbered footnotes in this selection. Textnotes have been marked with capital letters and grouped at the end, after the editor's Notes. Headnotes are interlaced with the table of contents; they will also appear in their original locations in the text.
Apart from notes and their references, all bracketed text is in the original.]
The
Boke of Keruynge,
[that is to say,
The boke of Seruyce & Keruynge and Sewynge & all Maner of Offyce in his kynde vnto a Prynce or ony other Estate, & all the Feestes in the yere.]
Enprynted by Wynkyn de Worde at London in Flete Strete at the sygne of the Sonne. The yere of our Lorde G.o.d. M.CCCC.xiij.
[and now reprinted, 1867.]
CONTENTS.
(_From the Headings in the Text, &c._)
PAGE Termes of a Keruer 151 Butler and Panter (Yoman of the Seller and Ewery) 152 [Headnote: THE BUTLER AND PANTER'S DUTIES.]
The Names of Wynes 153 For to make Ypocras 153 [Headnote: FOR TO MAKE YPOCRAS, AND LAYE THE CLOTH.]
To laye the Clothe 154 [Headnote: HOW TO WAIT AT TABLE.]
To wrappe your Soueraynes Brede stately 155 Of the Surnape 155 Sewynge of Flesshe, & Seruyce (Succession of Dishes) 156 [Headnote: SEWYNGE OF FLESSHE.]
The Keruynge of Flesshe, & Seruyce (How to carve) 157 [Headnote: KERUYNGE OF FLESSHE.]
Sauces for all maner of Fowles 159 [Headnote: SAUCES FOR FOWLES.]
Feestes and Seruyce from Eester vnto Whytsondaye 160 [Headnote: FEESTES AND SERUYCE.]
Keruyng of all maner of Fowles 161 [Headnote: KERUYNG OF ALL MANER OF FOWLES.]
Of the First & Second Courses, & the Sauces for them 163 Feestes and Seruyce from the feest of Saynt Iohn the Baptist vnto Myghelma.s.se 164 [Headnote: THE SERVICE FROM MIDSUMMER TO CHRISTMAS.]
Feestes and Seruyce from the feest of Saynt Mygh.e.l.l vnto the feest of Chrystynma.s.se 164 Of the skin & wholesomeness of certain Birds 165 Sewynge of Fysshe 166 [Headnote: SEWYNGE OF FYSSHE.]
Keruynge of Fysshe 166 [Headnote: KERUYNGE OF FYSSHE.]
Sauces for all maner of Fysshe 168 [Headnote: SAUCES FOR FYSSHE.]
The Chaumberlayne 168 [Headnote: THE CHAUMBERLAYNE.]
Of the Marshall and the Vssher 170 [Headnote: OF THE MARSHALL AND THE VSSHER.]
Notes 173
[Fol. A 1.] The Boke of Keruynge.
[Fol. A 1b.] -- Here begynneth the boke of keruynge and sewynge / and all the feestes in the yere, for the seruyce of a prynce or ony other estate, as ye shall fy{n}de eche offyce, the seruyce accordynge, in the boke folowynge.
[Sidenote: _The Book of Carving and Arranging; and the Dishes for all the Feasts in the year._]
