THE
FORME OF CURY.
… fome [1] of cury [2] was compiled of the chef Maister Cokes of kyng Richard the Secunde kyng of .nglond [3] aftir the Conquest. the which was acounted þe [4] best and ryallest vyand [5] of alle csten .ynges [6] and it was compiled by assent and avysement of Maisters and [7] phisik [8] and of philosophie þat dwellid in his court. First it techiþ a man for to make commune potages and commune meetis for howshold as þey shold be made craftly and holsomly. Aftirward it techiþ for to make curious potages & meetes and sotiltees [9] for alle maner of States bothe hye and lowe. And the techyng of the forme of making of potages & of meetes bothe of flessh and of fissh. buth [10] y sette here by noumbre and by ordre. sso þis little table here sewyng [11] wole teche a man with oute taryyng: to fynde what meete þat hym lust for to have.
or [12] to make gronnden benes . . . . . I. For to make drawen benes. . . . . . . . . II. for to make grewel forced.. . . . . . . . III. Caboches in potage. . . . . . . . . . . . IIII. rapes in potage . . . . . . . . . . . . . V. Eowtes of Flessh. . . . . . . . . . . . . VI. hebolas . . . . . . . . . . . . . . . . . VII. Gowrdes in potage . . . . . . . . . . . . VIII. ryse of Flessh. . . . . . . . . . . . . . IX. Funges. . . . . . . . . . . . . . . . . . X. Bursen. . . . . . . . . . . . . . . . . . XI. Corat . . . . . . . . . . . . . . . . . . XII. noumbles. . . . . . . . . . . . . . . . . XIII. Roobroth. . . . . . . . . . . . . . . . . XIIII. Tredure . . . . . . . . . . . . . . . . . XV. Mounchelet. . . . . . . . . . . . . . . . XVI. Bukkenade . . . . . . . . . . . . . . . . XVII. Connat. . . . . . . . . . . . . . . . . . XVIII. drepee. . . . . . . . . . . . . . . . . . XIX. Mawmenee. . . . . . . . . . . . . . . . . XX. Egurdouce . . . . . . . . . . . . . . . . XXI. Capouns in Conney . . . . . . . . . . . . XXII. haares in talbotes. . . . . . . . . . . . XXIII. Haares in papdele . . . . . . . . . . . . XXIIII. connynges in Cynee. . . . . . . . . . . . XXV. Connynges in gravey . . . . . . . . . . . XXVI. Chykens in gravey . . . . . . . . . . . . XXVII. filetes in galyntyne. . . . . . . . . . . XXVIII. Pigges in sawse sawge . . . . . . . . . . XXIX. sawse madame. . . . . . . . . . . . . . . XXX. Gees in hoggepot. . . . . . . . . . . . . XXXI. carnel of pork. . . . . . . . . . . . . . XXXII. Chikens in Caudell. . . . . . . . . . . . XXXIII. chikens in hocchee. . . . . . . . . . . . XXXIII. For to boyle Fesauntes, Partyches Capons and Curlewes . . . . . . . . . . . XXX. V. blank manng . . . . . . . . . . . . . . . XXXVI. Blank Dessorre. . . . . . . . . . . . . . XXXVII. morree. . . . . . . . . . . . . . . . . . XXXVIII. Charlet . . . . . . . . . . . . . . . . . XXXIX. charlot y forced. . . . . . . . . . . . . XX.II. Cawdel ferry. . . . . . . . . . . . . . . XX.II. I. iusshell. . . . . . . . . . . . . . . . . XX.II. III.[13] Iusshell enforced . . . . . . . . . . . . XX.II. IIII. mortrews. . . . . . . . . . . . . . . . . XX.II. V. Blank mortrews. . . . . . . . . . . . . . XX.II. VI. brewet of almony. . . . . . . . . . . . . XX.II. VII. Peions y stewed . . . . . . . . . . . . . XX.II. VIII. loseyns . . . . . . . . . . . . . . . . . XX.II. IX. Tartletes . . . . . . . . . . . . . . . . XX.II. X. pynnonade . . . . . . . . . . . . . . . . XX.II. XI. Rosee . . . . . . . . . . . . . . . . . . XX.II. XII. cormarye. . . . . . . . . . . . . . . . . XX.II. XIII. New noumbles of Deer. . . . . . . . . . . XX.II. XIIII. nota. . . . . . . . . . . . . . . . . . . XX.II. XV. Nota. . . . . . . . . . . . . . . . . . . XX.II. XVI. ipynee. . . . . . . . . . . . . . . . . . XX.II. XVII. Chyryse . . . . . . . . . . . . . . . . . XX.II. XVIII. payn Foundewe . . . . . . . . . . . . . . XX.II. XIX. Crotoun . . . . . . . . . . . . . . . . . XX.III. vyne grace. . . . . . . . . . . . . . . . XX.III. I. Fonnell . . . . . . . . . . . . . . . . . XX.III. II. douce ame . . . . . . . . . . . . . . . . XX.III. III. Connynges in Cirypp . . . . . . . . . . . XX.III. IIII. leche lumbard . . . . . . . . . . . . . . XX.III. V. Connynges in clere broth. . . . . . . . . XX.III. VI. payn Ragoun . . . . . . . . . . . . . . . XX.III. VII. Lete lardes . . . . . . . . . . . . . . . XX.III. VIII. furmente with porpeys . . . . . . . . . . XX.III. IX. Perrey of Pesoun. . . . . . . . . . . . . XX.III. X. pesoun of Almayn. . . . . . . . . . . . . XX.III. XI. Chiches . . . . . . . . . . . . . . . . . XX.III. XII. frenche owtes . . . . . . . . . . . . . . XX.III. XIII. Makke . . . . . . . . . . . . . . . . . . XX.III. XIIII. Aquapates . . . . . . . . . . . . . . . . XX.III. XV. Salat . . . . . . . . . . . . . . . . . . XX.III. XVI. fenkel in soppes. . . . . . . . . . . . . XX.III. XVII. Clat. . . . . . . . . . . . . . . . . . . XX.III. XVIII. appulmoy. . . . . . . . . . . . . . . . . XX.III. XIX. Slete soppes. . . . . . . . . . . . . . . XX.IIII. Letelorye . . . . . . . . . . . . . . . . XX.IIII. I. Sowpes Dorry. . . . . . . . . . . . . . . XX.IIII. II. Rapey . . . . . . . . . . . . . . . . . . XX.IIII. III. Sause Sarzyne . . . . . . . . . . . . . . XX.IIII. IIII. creme of almanndes. . . . . . . . . . . . XX.IIII. V. Grewel of almandes. . . . . . . . . . . . XX.IIII. VI. cawdel of almandes mylk . . . . . . . . . XX.IIII. VII. Iowtes of almannd mylk. . . . . . . . . . XX.IIII. VIII. Fygey . . . . . . . . . . . . . . . . . . XX.IIII. IX. Pochee. . . . . . . . . . . . . . . . . . XX.IIII. X. brewet of ayrenn. . . . . . . . . . . . . XX.IIII. XI. Macrows . . . . . . . . . . . . . . . . . XX.IIII. XII. Tostee. . . . . . . . . . . . . . . . . . XX.IIII. XIII. Gyndawdry . . . . . . . . . . . . . . . . XX.IIII. XIIII. Erbowle . . . . . . . . . . . . . . . . . XX.IIII. XV. Resmolle. . . . . . . . . . . . . . . . . XX.IIII. XVI. vyannde Cipre . . . . . . . . . . . . . . XX.IIII. XVII. Vyannde Cipre of Samon. . . . . . . . . . XX.IIII. XVIII. vyannde Ryal. . . . . . . . . . . . . . . XX.IIII. IX. Compost . . . . . . . . . . . . . . . . . C. gelee of Fyssh. . . . . . . . . . . . . . C. I. Gelee of flessh . . . . . . . . . . . . . C. II. Chysanne. . . . . . . . . . . . . . . . . C. III. congur in sawce . . . . . . . . . . . . . C. IIII. Rygh in sawce . . . . . . . . . . . . . . C. V. makerel in sawce. . . . . . . . . . . . . C. VI. Pykes in brasey . . . . . . . . . . . . . C. VII. porpeys in broth. . . . . . . . . . . . . C. VIII. Ballok broth. . . . . . . . . . . . . . . C. IX. eles in brewet. . . . . . . . . . . . . . C. X Cawdel of Samoun. . . . . . . . . . . . . C. XI. plays in Cynee. . . . . . . . . . . . . . C. XII. For to make Flaumpeyns. . . . . . . . . . C. XIII. for to make noumbles in lent. . . . . . . C. XIIII. For to make Chawdoun for lent . . . . . . C. XV. furmente with porpays . . . . . . . . . . C. XVI. Fylettes in galyntyne . . . . . . . . . . C. XVII. veel in buknade . . . . . . . . . . . . . C. XVIII. Sooles in Cyney . . . . . . . . . . . . . C. IX. tenches in Cyney. . . . . . . . . . . . . XX.VI. Oysters in gravey . . . . . . . . . . . . XX.VI. I muskels in brewet . . . . . . . . . . . . XX.VI. II Oysters in Cyney. . . . . . . . . . . . . XX.VI. III. cawdel of muskels . . . . . . . . . . . . XX.VI. IIII. Mortrews of Fyssh . . . . . . . . . . . . XX.VI. V laumpreys in galyntyne. . . . . . . . . . XX.VI. VI. Laumprouns in galyntyne . . . . . . . . . XX.VI. VII. losyns in Fysshe day. . . . . . . . . . . XX.VI. VIII. Sowpes in galyntyne . . . . . . . . . . . XX.VI. IX. sobre sawse . . . . . . . . . . . . . . . XX.VI. X. Colde Brewet. . . . . . . . . . . . . . . XX.VI. XI. peeres in confyt. . . . . . . . . . . . . XX.VI. XII. Egur douce of Fyssh . . . . . . . . . . . XX.VI. XIII. Cold Brewet . . . . . . . . . . . . . . . XX.VI. XIIII. Pevorat for Veel and Venysoun . . . . . . XX.VI. XV. sawce blaunche for Capouns y sode . . . . XX.VI. XVI. Sawce Noyre for Capons y rosted . . . . . XX.VI. XVII. Galentyne . . . . . . . . . . . . . . . . XX.VI. XVIII. Gyngeuer. . . . . . . . . . . . . . . . . XX.VI. XIX. verde sawse . . . . . . . . . . . . . . . XX.VII. Sawce Noyre for mallard . . . . . . . . . XX.VII. I. cawdel for Gees . . . . . . . . . . . . . XX.VII. II. Chawdon for Swannes . . . . . . . . . . . XX.VII. III. sawce Camelyne. . . . . . . . . . . . . . XX.VII. IIII. Lumbard Mustard . . . . . . . . . . . . . XX.VII. V. Nota. . . . . . . . . . . . . . . . . . . XX.VII. VI. Nota. . . . . . . . . . . . . . . . . . . XX.VII. VII. frytour blaunched . . . . . . . . . . . . XX.VII. VIII. Frytour of pasturnakes. . . . . . . . . . XX.VII. IX.
frytour of mylke. . . . . . . . . . . . . XX.VII. X. frytour of Erbes. . . . . . . . . . . . . XX.VII. XI. Raisiowls . . . . . . . . . . . . . . . . XX.VII. XII. Whyte milates . . . . . . . . . . . . . . XX.VII. XIII. crustardes of flessh. . . . . . . . . . . XX.VII. XIIII. Mylates of Pork . . . . . . . . . . . . . XX.VII. XV. crustardes of Fyssh . . . . . . . . . . . XX.VII. XVI. Crustardes of erbis on fyssh day. . . . . XX.VII. XVII. lesshes fryed in lentoun. . . . . . . . . XX.VII. XVIII. Wastels y farced. . . . . . . . . . . . . XX.VII. XIX. sawge y farced. . . . . . . . . . . . . . XX.VIII. Sawgeat . . . . . . . . . . . . . . . . . XX.VIII. I. cryspes . . . . . . . . . . . . . . . . . XX.VIII. II. Cryspels. . . . . . . . . . . . . . . . . XX.VIII. III. Tartee. . . . . . . . . . . . . . . . . . XX.VIII. IIII. Tart in Ymbre day . . . . . . . . . . . . XX.VIII. V. tart de Bry . . . . . . . . . . . . . . . XX.VIII. VI. Tart de Brymlent. . . . . . . . . . . . . XX.VIII. VII. tartes of Flessh. . . . . . . . . . . . . XX.VIII. VIII. Tartletes . . . . . . . . . . . . . . . . XX.VIII. IX. tartes of Fyssh . . . . . . . . . . . . . XX.VIII. X. Sambocade . . . . . . . . . . . . . . . . XX.VIII. XI. Erbolat . . . . . . . . . . . . . . . . . XX.VIII. XII. Nysebek . . . . . . . . . . . . . . . . . XX.VIII. XIII. for to make Pom Dorryes. & oþer þynges. . XX.VIII. XIIII. Cotagres. . . . . . . . . . . . . . . . . XX.VIII. XV. hart rows . . . . . . . . . . . . . . . . XX.VIII. XVI. Potews. . . . . . . . . . . . . . . . . . XX.VIII. XVII. Sachus. . . . . . . . . . . . . . . . . . XX.VIII. XVIII. Bursews . . . . . . . . . . . . . . . . . XX.VIII. XIX. spynoches y fryed . . . . . . . . . . . . XX.IX. Benes y fryed . . . . . . . . . . . . . . XX.IX. I. russhewses of Fruyt . . . . . . . . . . . XX.IX. II. Daryols . . . . . . . . . . . . . . . . . XX.IX. III. Flaumpens . . . . . . . . . . . . . . . . XX.IX. IIII. Chewetes on flessh day. . . . . . . . . . XX.IX. V. chewetes on fyssh day . . . . . . . . . . XX.IX. VI. Hastletes . . . . . . . . . . . . . . . . XX.XI. VII. comadore. . . . . . . . . . . . . . . . . XX.IX. VIII. Chastletes. . . . . . . . . . . . . . . . XX.IX. IX. for to make twey pecys of Flesshe to fasten to gydre. . . . . . . . . . . . XX.IX. X. pur fait y pocras . . . . . . . . . . . . XX.IX. XI. For to make blank maunnger. . . . . . . . XX.IX. XII. for to make Blank Desire. . . . . . . . . XX.IX. XIII. For to make mawmoune. . . . . . . . . . . XX.IX. XIIII. the pety peruaunt . . . . . . . . . . . . XX.IX. XV. And the pete puant. . . . . . . . . . . . XX.IX. XVI.