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

by Samuel Pegge

[1] Pevorat. Peverade, from the pepper of which it is principally composed.

SAWSE [2] BLAUNCHE FOR CAPOUNS YSODE. XX.VI. XVI.

Take Almandes blaunched and grynd hem al to doust. temper it up with verions and powdour or gyngyner and messe it forth.

[2] Sawse. Sawce, Contents. As No. 137.

SAWSE NOYRE FOR CAPOUNS YROSTED. XX.VI. XVII.

Take the lyuer of Capons and roost it wel. take anyse and greynes de Parys [1]. gyngur. canel. & a lytill crust of brede and grinde it smale. and grynde it up with verions. and witþ grece of Capouns. boyle it and serue it forth.

[1] de Parys. Of Paradise. V. Pref.

GALYNTYNE [1]. XX.VI. XVIII.

Take crustes of Brede and grynde hem smale, do þerto powdour of galyngale, of canel, of gyngyner and salt it, tempre it with vynegur and drawe it up þurgh a straynour & messe it forth.

[1] Galyntyne. Galentyne, Contents.