The composition of viande royale was as follows:—
Take Greek wine, or Rhenish wine, and clarified honey, and mix them well with ground rice, ginger, pepper, cinnamon, and cloves, saffron, sugar, mulberries, and sandal-wood; boil the mixture, and salt it, and take care that it be thick.
Pome de oringe was quite a different thing to what we should expect from the name. It was made as follows:—
Take pork liver, pound it well raw, and put to it ground pepper, cloves, cinnamon, saffron, and currants; make of this balls like apples, and wet them well in the white of eggs, and then put them in boiling water, and let them seethe, and when they have seethed a while, take them out, and put them on a spit, and roast them well; then take parsley, and grind it, and wring it up with eggs through a strainer, and put a little flour to it, and with this “endore” the balls while roasting, and, if you will, you may take saffron, sandal-wood, or indigo, to colour them.
Endore was the technical term of the kitchen for washing over an article of cookery with yolks of eggs, or any other liquid, to give a shiny appearance to its exterior when cooked.
Both the pottages in the third course are rather elaborate ones. The following was the process of making boar in egurdouce, or egredouce, a word which of course means “sour-sweet:”—
Take dates, washed clean, and currants, and boil them, and pound them together, and in pounding put cloves to them, and mix them up with vinegar, or clarey, or other sweet wine, and put it in a fair pot, and boil it well; and then put to it half a quartern of sugar, or else honey, and half an ounce of cinnamon in powder, and in the “setting down” take a little vinegar and mix with it, and half an ounce of ground ginger, and a little sandal-wood and saffron; and in the boiling put minced ginger to it; next, take fresh brawn, and seethe it, and then cut it in thin slices, and lay three in a dish, and then take half a pound of pines, and fry them in fresh grease, and throw the pines into it; and when they are thoroughly hot take them out with a skimmer, and let them dry, and cast them into the same pot; and then put the syrup above the brawn in the dishes, and serve it.
Mawmené was made according to the following receipt:—
Take almonds and blanch them and pound them, and mix them with water or wine, and take the brawn of capons or pheasants, and pound it small, and mix it with the other, and add ground rice, and put it in a pot and let it boil; and add powder of ginger and cloves, and cinnamon and sugar; and take rice, and parboil it and grind it, and add it to them, and colour it with sandal-wood, and pour it out in dishes; and take the grains of pomegranates and stick in it, or almonds or pines fried in grease, and strew sugar over it.
The following was the manner of making the crustade, mentioned in the third course of this bill of fare:—