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.
XPLICIT TABULA.
[1] This is a kind of Preamble to the Roll. A space is left for the
initial word, intended to be afterwards written in red ink, and
presumed to be Ðis. Fome, the lineola over it being either
casually omitted, or since obliterated, means form, written Foume
below, and in No. 195.
[2] Cury. Cookery. We have adopted it in the Title. V. Preface.
[3] ynglond. E was intended to be prefixed in red ink. Vide Note [1]
and [6].
[4] þ. This Saxon letter with the power of th, is used almost
perpetually in our Roll and the Editor's Ms. Every one may not have
adverted to it; but this character is the ground of our present
abbreviations y'e the, y't that, y's this, &c. the y in these cases
being evidently only an altered and more modern way of writing þ.
[5] vyaund. This word is to be understood in the concrete, quasi
vyander, a curious epicure, an Apicius. V. Preface.
[6] csten ynges. Christian kings. K being to be inserted afterwards
(v. note [1] and [3]) in red ink. Chaucer, v. christen.
[7] and. Read of.
[8] Phisik. V. Preface.
[9] Sotiltees. Devices in paste, wax, and confectionary ware;
reviving now, in some measure, in our grander deserts. V. Index.
[10] buth. Be, or are. V. Index.
[11] sewing. Following; from the French. Hence our ensue written
formerly ensew. Skelton, p. 144; and ensiew, Ames Typ. Ant. p. 9.
[12] F is omitted for the reason given in note 1.
[13] No. XX.II. II. is omitted.
FOR TO MAKE GRONDEN BENES [1]. I.
Take benes and dry hem in a nost [2] or in an Ovene and hulle hem wele and wyndewe [3] out þe hulk and wayshe hem clene an do hem to seeþ in gode broth [4] an ete hem with Bacon.
[1] Gronden Benes. Beans ground (y ground, as No. 27. 53. 105.) stript of their hulls. This was a dish of the poorer householder, as also is 4 and 5, and some others. [2] a nost. An ost, or kiln. Vide Gloss. voce Ost. [3] wyndewe. Winnow. [4] gode broth. Prepared beforehand.