The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390

by Samuel Pegge

ANCIENT COOKERY. A.D. 1381.

Hic incipiunt universa servicia tam de carnibus quam de pissibus [1].

I. FOR TO MAKE FURMENTY [1].

Nym clene Wete and bray it in a morter wel that the holys [2] gon al of and seyt [3] yt til it breste and nym yt up. and lat it kele [4] and nym fayre fresch broth and swete mylk of Almandys or swete mylk of kyne and temper yt al. and nym the yolkys of eyryn [5]. boyle it a lityl and set yt adoun and messe yt forthe wyth fat venyson and fresh moton.

[1] See again, No. I. of the second part of this treatise. [2] Hulls. [3] Miswritten for seyth or sethe, i.e. seeth. [4] cool. [5] eggs.

II. FOR TO MAKE PISE of ALMAYNE.

Nym wyte Pisyn and wasch hem and seth hem a good wyle sithsyn wasch hem in golde [1] watyr unto the holys gon of alle in a pot and kever it wel that no breth passe owt and boyle hem ryzt wel and do therto god mylk of Almandys and a party of flowr of ris and salt and safron and messe yt forthe.

[1] cold.