The Forme of Cury_ A Roll of Ancient English Cookery Compiled_ about A.D. 1390 (Middle English (1100-1500)) Samuel Pegge 2278 downloads.pdf

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

Author: Samuel Pegge

Release date: May 1, 2005 [eBook #8102]
Most recently updated: April 1, 2013

Language: English, Middle English

Other information and formats: www.gutenberg.org/ebooks/8102

Credits: Produced by Tobin Richard, Charles Franks, Greg Lindahl, Cindy
Renfrow and the Online Distributed Proofreading Team.
Corrections and additions by Greg Lindahl

*** START OF THE PROJECT GUTENBERG EBOOK THE FORME OF
CURY: A ROLL OF ANCIENT ENGLISH COOKERY COMPILED,

ABOUT A.D. 1390 ***

Produced by Tobin Richard, Charles Franks, Greg Lindahl,

Cindy Renfrow and the Online Distributed Proofreading Team.
Corrections and additions by Greg Lindahl.

THE FORME OF CURY,
A ROLL OF ANCIENT ENGLISH COOKERY.

Compiled, about A.D. 1390, by the Master-Cooks of King RICHARD II,

Presented afterwards to Queen ELIZABETH, by EDWARD Lord
STAFFORD,

And now in the Possession of GUSTAVUS BRANDER, Esq.

Illustrated with NOTES, And a copious INDEX, or GLOSSARY.

A MANUSCRIPT of the EDITOR, of the same Age and Subject, with
other congruous Matters, are subjoined.

"—ingeniosa gula est." MARTIAL.

TO GUSTAVUS BRANDER, Esq. F.R.S. F.S.A. and Cur. Brit. Mus.

SIR,

I return your very curious Roll of Cookery, and I trust with some Interest,
not full I confess nor legal, but the utmost which your Debtor, from the
scantiness of his ability, can at present afford. Indeed, considering your
respectable situation in life, and that diffusive sphere of knowledge and
science in which you are acting, it must be exceedingly difficult for any
one, how well furnished soever, completely to answer your just, or even
most moderate demands. I intreat the favour of you, however, to accept for
once this short payment in lieu of better, or at least as a public testimony of
that profound regard wherewith I am,

SIR,

Your affectionate friend, and most obliged servant, St. George's day,
1780.

S. PEGGE.

PREFACE

TO THE

CURIOUS ANTIQUARIAN READER.

Without beginning ab ovo on a subject so light (a matter of importance,
however, to many a modern Catius or Amasinius), by investigating the
origin of the Art of Cookery, and the nature of it as practised by the
Antediluvians [1]; without dilating on the several particulars concerning it
afterwards amongst the Patriarchs, as found in the Bible [2], I shall turn
myself immediately, and without further preamble, to a few cursory
observations respecting the Greeks, Romans, Britons, and those other
nations, Saxons, Danes, and Normans, with whom the people of this nation
are more closely connected.

The Greeks probably derived something of their skill from the East,
(from the Lydians principally, whose cooks are much celebrated, [3]) and
something from Egypt. A few hints concerning Cookery may be collected
from Homer, Aristophanes, Aristotle, &c. but afterwards they possessed
many authors on the subject, as may be seen in Athenæus [4]. And as
Diætetics were esteemed a branch of the study of medicine, as also they
were afterwards [5], so many of those authors were Physicians; and the
Cook was undoubtedly a character of high reputation at Athens [6].

As to the Romans; they would of course borrow much of their culinary
arts from the Greeks, though the Cook with them, we are told, was one of
the lowest of their slaves [7]. In the latter times, however, they had many
authors on the subject as well as the Greeks, and the practitioners were men
of some Science [8], but, unhappily for us, their compositions are all lost
except that which goes under the name of Apicius; concerning which work
and its author, the prevailing opinion now seems to be, that it was written
about the time of Heliogabalus [9], by one Cælius, (whether Aurelianus is
not so certain) and that Apicius is only the title of it [10]. However, the
compilation, though not in any great repute, has been several times
published by learned men.

The Aborigines of Britain, to come nearer home, could have no great
expertness in Cookery, as they had no oil, and we hear nothing of their
butter, they used only sheep and oxen, eating neither hares, though so
greatly esteemed at Rome, nor hens, nor geese, from a notion of
superstition. Nor did they eat fish. There was little corn in the interior part
of the island, but they lived on milk and flesh [11]; though it is expressly
asserted by Strabo that they had no cheese [12]. The later Britons, however,
well knew how to make the best use of the cow, since, as appears from the
laws of Hoel Dda, A.D. 943, this animal was a creature so essential, so
common and useful in Wales, as to be the standard in rating fines, &c. [13].

Hengist, leader of the Saxons, made grand entertainments for king
Vortigern [14], but no particulars have come down to us; and certainly little
exquisite can be expected from a people then so extremely barbarous as not
to be able either to read or write. 'Barbari homines a septentrione, (they are
the words of Dr. Lister) caseo et ferina subcruda victitantes, omnia
condimenta adjectiva respuerunt' [15].

Some have fancied, that as the Danes imported the custom of hard and
deep drinking, so they likewise introduced the practice of gormandizing,
and that this word itself is derived from Gormund, the name of that Danish
king whom Ælfred the Great persuaded to be christened, and called
Æthelstane [16], Now 'tis certain that Hardicnut stands on record as an
egregious glutton [17], but he is not particularly famous for being a curious
Viander; 'tis true again, that the Danes in general indulged excessively in
feasts and entertainments [18], but we have no reason to imagine any
elegance of Cookery to have flourished amongst them. And though
Guthrum, the Danish prince, is in some authors named Gormundus [19]; yet
this is not the right etymology of our English word Gormandize, since it is
rather the French Gourmand, or the British Gormod [20]. So that we have
little to say as to the Danes.

I shall take the later English and the Normans together, on account of the
intermixture of the two nations after the Conquest, since, as lord Lyttelton
observes, the English accommodated them elves to the Norman manners,
except in point of temperance in eating and drinking, and communicated to
them their own habits of drunkenness and immoderate feasting [21].
Erasmus also remarks, that the English in his time were attached to plentiful
and splendid tables; and the same is observed by Harrison [22]. As to the
Normans, both William I. and Rufus made grand entertainments [23]; the
former was remarkable for an immense paunch, and withal was so exact, so
nice and curious in his repasts [24], that when his prime favourite William
Fitz- Osberne, who as steward of the household had the charge of the Cury,
served him with the flesh of a crane scarcely half-roasted, he was so highly
exasperated, that he lifted up his fist, and would have strucken him, had not
Eudo, appointed Dapiser immediately after, warded off the blow [25].

Dapiser, by which is usually understood steward of the king's household
[26], was a high officer amongst the Normans; and Larderarius was

another, clergymen then often occupying this post, and sometimes made
bishops from it [27]. He was under the Dapiser, as was likewise the Cocus
Dominicæ Coquinæ, concerning whom, his assistants and allowances, the
Liber Niger may be consulted [28]. It appears further from Fleta, that the
chief cooks were often providers, as well as dressers, of victuals [29]. But
Magister Coquinæ, who was an esquire by office, seems to have had the
care of pourveyance, A.D. 1340 [30], and to have nearly corresponded with
our clerk of the kitchen, having authority over the cooks [31]. However, the
Magnus Coquus, Coquorum Præpositus, Coquus Regius, and Grans Queux,
were officers of considerable dignity in the palaces of princes; and the
officers under them, according to Du Fresne, were in the French court A.D.
1385, much about the time that our Roll was made, 'Queus, Aideurs,
Asteurs, Paiges, Souffleurs, Enfans, Saussiers de Commun, Saussiers
devers le Roy, Sommiers, Poulliers, Huissiers' [32].

In regard to religious houses, the Cooks of the greater foundations were
officers of consequence, though under the Cellarer [33], and if he were not
a monk, he nevertheless was to enjoy the portion of a monk [34]. But it
appears from Somner, that at Christ Church, Canterbury, the Lardyrer was
the first or chief cook [35]; and this officer, as we have seen, was often an
ecclesiastic. However, the great Houses had Cooks of different ranks [36];
and manors and churches [37] were often given ad cibum and ad victum
monachorum

[38]. A fishing at Lambeth was allotted to that purpose [39].

But whether the Cooks were Monks or not, the Magistri Coquinæ,
Kitcheners, of the monasteries, we may depend upon it, were always
monks; and I think they were mostly ecclesiastics elsewhere: thus when
Cardinal Otto, the Pope's legate, was at Oxford, A. 1238, and that
memorable fray happened between his retinue and the students, the

Magister Coquorum was the Legate's brother, and was there killed [40]. The
reason given in the author, why a person so nearly allied to the Great Man
was assigned to the office, is this, 'Ne procuraretur aliquid venenorum, quod
nimis [i.e. valde] timebat legatus;' and it is certain that poisoning was but
too much in vogue in these times, both amongst the Italians and the good
people of this island [41]; so that this was a post of signal trust and
confidence. And indeed afterwards, a person was employed to taste, or take
the assaie, as it was called [42], both of the messes and the water in the
ewer [43], at great tables; but it may be doubted whether a particular person
was appointed to this service, or it was a branch of the Sewer's and cup-
bearer's duty, for I observe, the Sewer is sometimes called Prægustator
[44], and the cup-bearer tastes the water elsewhere [45]. The religious
houses, and their presidents, the abbots and priors, had their days of Gala,
as likewise their halls for strangers, whom, when persons of rank, they often
entertained with splendour and magnificence. And as for the secular clergy,
archbishops and bishops, their feasts, of which we have some upon record
[46], were so superb, that they might vie either with the regal
entertainments, or the pontifical suppers of ancient Rome (which became
even proverbial [47]), and certainly could not be dressed and set out without
a large number of Cooks [48]. In short, the satirists of the times before, and
about the time of, the Reformation, are continually inveighing against the
high-living of the bishops and clergy; indeed luxury was then carried to
such an extravagant pitch amongst them, that archbishop Cranmer, A. 1541,
found it necessary to bring the secular clergy under some reasonable
regulation in regard to the furnishing of their tables, not excepting even his
own [49].

After this historical deduction of the Ars coquinaria, which I have
endeavoured to make as short as possible, it is time to say something of the
Roll which is here given to the public, and the methods which the Editor
has pursued in bringing it to light.

This vellum Roll contains 196 formulæ, or recipes, and belonged once to
the earl of Oxford [50]. The late James West esquire bought it at the Earl's
sale, when a part of his MSS were disposed of; and on the death of the
gentleman last mentioned it came into the hands of my highly-esteemed
friend, the present liberal and most communicative possessor. It is
presumed to be one of the most ancient remains of the kind now in being,
rising as high as the reign of king Richard II. [51]. However, it is far the
largest and most copious collection of any we have; I speak as to those
times. To establish its authenticity, and even to stamp an additional value
upon it, it is the identical Roll which was presented to queen Elizabeth, in
the 28th year of her reign, by lord Stafford's heir, as appears from the
following address, or inscription, at the end of it, in his own hand writing:

'Antiquum hoc monumentum oblatum et missum
est majestati vestræ vicesimo septimo die mensis
Julij, anno regni vestri fælicissimi vicesimo viij ab
humilimo vestro subdito, vestræq majestati fidelissimo
E. Stafford,
Hæres domus subversæ Buckinghamiens.' [52]

The general observations I have to make upon it are these: many articles,
it seems, were in vogue in the fourteenth century, which are now in a
manner obsolete, as cranes, curlews, herons, seals [53], porpoises, &c. and,
on the contrary, we feed on sundry fowls which are not named either in the
Roll, or the Editor's MS. [54] as quails, rails, teal, woodcocks, snipes, &c.
which can scarcely be numbered among the small birds mentioned 19. 62.
154. [55]. So as to fish, many species appear at our tables which are not
found in the Roll, trouts, flounders, herrings, &c. [56]. It were easy and
obvious to dilate here on the variations of taste at different periods of time,
and the reader would probably not dislike it; but so many other particulars
demand our attention, that I shall content myself with observing in general,

that whereas a very able Italian critic, Latinus Latinius, passed a sinister
and unfavourable censure on certain seemingly strange medlies, disgusting
and preposterous messes, which we meet with in Apicius; Dr. Lister very
sensibly replies to his strictures on that head, 'That these messes are not
immediately to be rejected, because they may be displeasing to some.
Plutarch testifies, that the ancients disliked pepper and the sour juice of
lemons, insomuch that for a long time they only used these in their
wardrobes for the sake of their agreeable scent, and yet they are the most
wholesome of all fruits. The natives of the West Indies were no less averse
to salt; and who would believe that hops should ever have a place in our
common beverage [57], and that we should ever think of qualifying the
sweetness of malt, through good housewifry, by mixing with it a substance
so egregiously bitter? Most of the American fruits are exceedingly
odoriferous, and therefore are very disgusting at first to us Europeans: on
the contrary, our fruits appear insipid to them, for want of odour. There are
a thousand instances of things, would we recollect them all, which though
disagreeable to taste are commonly assumed into our viands; indeed,
custom alone reconciles and adopts sauces which are even nauseous to the
palate. Latinus Latinius therefore very rashly and absurdly blames Apicius,
on account of certain preparations which to him, forsooth, were
disrelishing.' [58] In short it is a known maxim, that de gustibus non est
disputandum;

And so Horace to the same purpose:

'Tres mihi convivæ prope dissentire videntur,
Poscentes vario multum diversa palato.
Quid dem? quid non dem? renuis tu quod jubet alter.
Quod petis, id sane est invisum acidumque duobus.'
Hor. II. Epist. ii.

And our Roll sufficiently verifies the old observation of
Martial—ingeniosa gula est.

[Addenda: after ingeniosa gula est, add, 'The Italians now eat many
things which we think perfect carrion. Ray, Trav. p. 362. 406. The French
eat frogs and snails. The Tartars feast on horse-flesh, the Chinese on dogs,
and meer Savages eat every thing. Goldsmith, Hist. of the Earth, &c. II. p.
347, 348. 395. III. p. 297. IV. p. 112. 121, &c.']

Our Cooks again had great regard to the eye, as well as the taste, in their
compositions; flourishing and strewing are not only common, but even
leaves of trees gilded, or silvered, are used for ornamenting messes, see No.
175 [59]. As to colours, which perhaps would chiefly take place in
suttleties, blood boiled and fried (which seems to be something singular)
was used for dying black, 13. 141. saffron for yellow, and sanders for red
[60]. Alkenet is also used for colouring [61], and mulberries [62]; amydon
makes white, 68; and turnesole [63] pownas there, but what this colour is
the Editor professes not to know, unless it be intended for another kind of
yellow, and we should read jownas, for jaulnas, orange-tawney. It was for
the purpose of gratifying the sight that sotiltees were introduced at the more
solemn feasts. Rabelais has comfits of an hundred colours.

Cury, as was remarked above, was ever reckoned a branch of the Art
Medical; and here I add, that the verb curare signifies equally to dress
victuals [64], as to cure a distemper; that every body has heard of Doctor
Diet, kitchen physick, &c. while a numerous band of medical authors have
written de cibis et alimentis, and have always classed diet among the non-
naturals; so they call them, but with what propriety they best know. Hence
Junius '[Greek: Diaita] Græcis est victus, ac speciatim certa victus ratio,
qualis a Medicis ad tuendam valetudinem præscribitur [65].' Our Cooks
expressly tell us, in their proem, that their work was compiled 'by assent

and avysement of maisters of phisik and of philosophie that dwellid in his
[the King's] court' where physik is used in the sense of medecine, physicus
being applied to persons prosessing the Art of Healing long before the 14th
century [66], as implying such knowledge and skill in all kinds of natural
substances, constituting the materia medica, as was necessiary for them in
practice. At the end of the Editor's MS. is written this rhyme,

Explicit coquina que est optima medicina [67].

There is much relative to eatables in the Schola Salernitana; and we find
it ordered, that a physcian should over-see the young prince's wet-nurse at
every meal, to inspect her meat and drink [68].

But after all the avysement of physicians and philosophers, our processes
do not appear by any means to be well calculated for the benefit of
recipients, but rather inimical to them. Many of them are so highly
seasoned, are such strange and heterogeneous compositions, meer olios and
gallimawfreys, that they seem removed as far as possible from the intention
of contributing to health; indeed the messes are so redundant and complex,
that in regard to herbs, in No. 6, no less than ten are used, where we should
now be content with two or three: and so the sallad, No. 76, consists of no
less than 14 ingredients. The physicians appear only to have taken care that
nothing directly noxious was suffered to enter the forms. However, in the
Editor's MS. No. 11, there is a prescription for making a colys, I presume a
cullis, or Invigorating broth; for which see Dodsley's Old Plays, vol. II. 124.
vol. V. 148. vol. VI. 355. and the several plays mentioned in a note to the
first mentioned passage in the Edit. 1780 [69].

I observe further, in regard to this point, that the quantities of things are
seldom specified [70], but are too much left to the taste and judgement of
the cook, if he should happen to be rash and inconsiderate, or of a bad and

undistinguishing taste, was capable of doing much harm to the guests, to
invalids especially.

Though the cooks at Rome, as has been already noted, were amongst the
lowest slaves, yet it was not so more anciently; Sarah and Rebecca cook,
and so do Patroclus and Automedon in the ninth Iliad. It were to be wished
indeed, that the Reader could be made acquainted with the names of our
master-cooks, but it is not in the power of the Editor to gratify him in that;
this, however, he may be assured of, that as the Art was of consequence in
the reign of Richard, a prince renowned and celebrated in the Roll [71], for
the splendor and elegance of his table, they must have been persons of no
inconsiderable rank: the king's first and second cooks are now esquires by
their office, and there is all the reason in the world to believe they were of
equal dignity heretofore [72]. To say a word of king Richard: he is said in
the proeme to have been 'acounted the best and ryallest vyaund [curioso in
eating] of all esten kynges.' This, however, must rest upon the testimony of
our cooks, since it does not appear otherwise by the suffrage of history, that
he was particularly remarkable for his niceness and delicacy in eating, like
Heliogabalus, whose favourite dishes are said to have been the tongues of
peacocks and nightingales, and the brains of parrots and pheasants [73]; or
like Sept. Geta, who, according to Jul. Capitolinus [74], was so curious, so
whimsical, as to order the dishes at his dinners to consist of things which all
began with the same letters. Sardanapalus again as we have it in Athenæus
[75], gave a præmium to any one that invented and served him with some
novel cate; and Sergius Orata built a house at the entrance of the Lucrine
lake, purposely for the pleasure and convenience of eating the oysters
perfectly fresh. Richard II is certainly not represented in story as resembling
any such epicures, or capriccioso's, as these [76]. It may, however, be fairly
presumed, that good living was not wanting among the luxuries of that
effeminate and dissipated reign.

[Addenda: after ninth Iliad, add, 'And Dr. Shaw writes, p. 301, that even
now in the East, the greatest prince is not ashamed to fetch a lamb from his
herd and kill it, whilst the princess is impatient till she hath prepared her
fire and her kettle to dress it.']

[Addenda: after heretofore add, 'we have some good families in England
of the name of Cook or Coke. I know not what they may think; but we may
depend upon it, they all originally sprang from real and professional cooks;
and they need not be ashamed of their extraction, any more than the Butlers,
Parkers, Spencers, &c.']

My next observation is, that the messes both in the roll and the Editor's
MS, are chiefly soups, potages, ragouts, hashes, and the like hotche-
potches; entire joints of meat being never served, and animals, whether fish
or fowl, seldom brought to table whole, but hacked and hewed, and cut in
pieces or gobbets [77]; the mortar also was in great request, some messes
being actually denominated from it, as mortrews, or morterelys as in the
Editor's MS. Now in this state of things, the general mode of eating must
either have been with the spoon or the fingers; and this perhaps may have
been the reason that spoons became an usual present from gossips to their
god-children at christenings [78]; and that the bason and ewer, for washing
before and after dinner, was introduced, whence the ewerer was a great
officer [79], and the ewery is retained at Court to this day [80]; we meet
with damaske water after dinner [81], I presume, perfumed; and the words
ewer &c. plainly come from the Saxon eþe or French eau, water.

Thus, to return, in that little anecdote relative to the Conqueror and
William Fitz-Osbern, mentioned above, not the crane, but the flesh of the
crane is said to have been under-roasted. Table, or case-knives, would be of
little use at this time [82], and the art of carving so perfectly useless, as to
be almost unknown. In about a century afterwards, however, as appears

from archbishop Neville's entertainment, many articles were served whole,
and lord Wylloughby was the carver [83]. So that carving began now to be
practised, and the proper terms devised. Wynken de Worde printed a Book
of Kervinge, A. 1508, wherein the said terms are registered [84]. 'The use of
forks at table, says Dr. Percy, did not prevail in England land till the reign of
James I. as we learn from a remarkable passage in Coryat [85]'; the passage
is indeed curious, but too long to be here transcribed, where brevity is so
much in view; wherefore I shall only add, that forks are not now used in
some parts of Spain [86]. But then it may be said, what becomes of the old
English hospitaliy in this case, the roast-beef of Old England, so much
talked of? I answer, these bulky and magnificent dishes must have been the
product of later reigns, perhaps of queen Elizabeth's time, since it is plain
that in the days of Rich. II. our ancestors lived much after the French
fashion. As to hospitality, the households of our Nobles were immense,
officers, retainers, and servants, being entertained almost without number;
but then, as appears from the Northumberland Book, and afterwards from
the household establisliment of the prince of Wales, A. 1610, the
individuals, or at least small parties, had their quantum, or ordinary, served
out, where any good oeconomy was kept, apart to themselves [87]. Again,
we find in our Roll, that great quantities of the respective viands of the
hashes, were often made at once, as No. 17, Take hennes or conynges. 24,
Take hares. 29, Take pygges. And 31, Take gees, &c. So that hospitality and
plentiful housekeeping could just as well be maintained this way, as by the
other of cumbrous unwieldy messes, as much as a man could carry.

As the messes and sauces are so complex, and the ingredients
consequently so various, it seems necessary that a word should be spoken
concerning the principal of them, and such as are more frequently
employed, before we pass to our method of proceeding in the publication.

Butter is little used. 'Tis first mentioned No. 81, and occurs but rarely
after [88]; 'tis found but once in the Editor's MS, where it is written boter.
The usual substitutes for it are oil-olive and lard; the latter is frequently
called grees, or grece, or whitegrece, as No. 18. 193. Capons in Grease
occur in Birch's Life of Henry prince of Wales, p. 459, 460. and see Lye in
Jun. Etym. v. Greasie. Bishop Patrick has a remarkable passage concerning
this article: 'Though we read of cheese in Homer, Euripides, Theocritus,
and others, yet they never mention butter: nor hath Aristotle a word of it,
though he hath sundry observations about cheese; for butter was not a thing
then known among the Greeks; though we see by this and many other
places, it was an ancient food among the eastern people [89].' The Greeks, I
presume, used oil instead of it, and butter in some places of scripture is
thought to mean only cream. [90]

Cheese. See the last article, and what is said of the old Britons above; as
likewise our Glossary.

Ale is applied, No. 113, et alibi; and often in the Editor's MS. as 6, 7, &c.
It is used instead of wine, No. 22, and sometimes along with bread in the
Editor's MS. [91] Indeed it is a current opinion that brewing with hops was
not introduced here till the reign of king Henry VIII. [92] Bere, however, is
mentioned A. 1504. [93]

Wine is common, both red, and white, No. 21. 53. 37. This article they
partly had of their own growth, [94] and partly by importation from France
[95] and Greece [96]. They had also Rhenish [97], and probably several
other sorts. The vynegreke is among the sweet wines in a MS of Mr. Astle.

Rice. As this grain was but little, if at all, cultivated in England, it must
have been brought from abroad. Whole or ground-rice enters into a large
number of our compositions, and resmolle, No. 96, is a direct preparation of
it.

Alkenet. Anchusa is not only used for colouring, but also fried and
yfoundred, 62. yfondyt, 162. i. e. dissolved, or ground. 'Tis thought to be a
species of the buglos.

Saffron. Saffrwm, Brit. whence it appears, that this name ran through
most languages. Mr. Weever informs us, that this excellent drug was
brought hither in the time of Edward III. [98] and it may be true; but still no
such quantity could be produced here in the next reign as to supply that
very large consumption which we see made of it in our Roll, where it
occurs not only as an ingredient in the processes, but also is used for
colouring, for flourishing, or garnishing. It makes a yellow, No. 68, and was
imported from Egypt, or Cilicia, or other parts of the Levant, where the
Turks call it Safran, from the Arabic Zapheran, whence the English,
Italians, French, and Germans, have apparently borrowed their respective
names of it. The Romans were well acquainted with the drug, but did not
use it much in the kitchen [99]. Pere Calmet says, the Hebrews were
acquainted with anise, ginger, saffron, but no other spices [100].

Pynes. There is some difficulty in enucleating the meaning of this word,
though it occurs so often. It is joined with dates, No. 20. 52. with honey
clarified, 63. with powder-fort, saffron, and salt, 161. with ground dates,
raisins, good powder, and salt, 186. and lastly they are fried, 38. Now the
dish here is morree, which in the Editor's MS. 37, is made of mulberries
(and no doubt has its name from them), and yet there are no mulberries in
our dish, but pynes, and therefore I suspect, that mulberries and pynes are
the same, and indeed this fruit has some resemblance to a pynecone. I
conceive pynnonade, the dish, No. 51, to be so named from the pynes
therein employed; and quære whether pyner mentioned along with powder-
fort, saffron, and salt, No. 155, as above in No. 161, should not be read
pynes. But, after all, we have cones brought hither from Italy full of nuts, or

kernels, which upon roasting come out of their capsulæ, and are much eaten
by the common people, and these perhaps may be the thing intended.

[Addenda: after intended. add, 'See Ray, Trav. p. 283. 407. and Wright's
Trav. p. 112.']

Honey was the great and universal sweetner in remote antiquity, and
particularly in this island, where it was the chief constituent of mead and
metheglin. It is said, that at this day in Palestine they use honey in the
greatest part of their ragouts [101]. Our cooks had a method of clarifying it,
No. 18. 41. which was done by putting it in a pot with whites of eggs and
water, beating them well together; then setting it over the fire, and boiling
it; and when it was ready to boil over to take it and cool it, No. 59. This I
presume is called clere honey, No. 151. And, when honey was so much in
use, it appears from Barnes that refining it was a trade of itself [102].

Sugar, or Sugur [103], was now beginning here to take place of honey;
however, they are used together, No. 67. Sugar came from the Indies, by
way of Damascus and Aleppo, to Venice, Genoa, and Pisa, and from these
last places to us [104]. It is here not only frequently used, but was of
various sorts, as cypre, No. 41. 99. 120. named probably from the isle of
Cyprus, whence it might either come directly to us, or where it had received
some improvement by way of refining. There is mention of blanch-powder
or white sugar, 132. They, however, were not the same, for see No. 193.
Sugar was clarified sometimes with wine [105].

Spices. Species. They are mentioned in general No. 133, and whole
spices, 167, 168. but they are more commonly specified, and are indeed
greatly used, though being imported from abroad, and from so far as Italy or
the Levant (and even there must be dear), some may wonder at this: but it
shouid be considered, that our Roll was chiefly compiled for the use of
noble and princely tables; and the same may be said of the Editor's MS. The

spices came from the same part of the world, and by the same route, as
sugar did. The spicery was an ancient department at court, and had its
proper officers.

As to the particular sorts, these are,

Cinamon. Canell. 14. 191. Canel, Editor's MS. 10. Kanell, ibid. 32. is the
Italian Canella. See Chaucer. We have the flour or powder, No. 20. 62. See
Wiclif. It is not once mentioned in Apicius.

Macys, 14. 121. Editor's MS. 10. Maces, 134. Editor's MS. 27. They are
used whole, No. 158. and are always expressed plurally, though we now use
the singular, mace. See Junii Etym.

Cloves. No. 20. Dishes are flourished with them, 22. 158. Editor's MS.
10. 27. where we have clowys gylofres, as in our Roll, No. 104. Powdour
gylofre occurs 65. 191. Chaucer has clowe in the singular, and see him v.
Clove-gelofer.

Galyngal, 30. and elsewhere. Galangal, the long rooted cyperus [106], is
a warm cardiac and cephalic. It is used in powder, 30. 47. and was the chief
ingredient in galentine, which, I think, took its name from it.

Pepper. It appears from Pliny that this pungent, warm seasoning, so much
in esteem at Rome [107], came from the East Indies [108], and, as we may
suppose, by way of Alexandria. We obtained it no doubt, in the 14th
century, from the same quarter, though not exactly by the same route, but by
Venice or Genoa. It is used both whole, No. 35, and in powder, No. 83. And
long-pepper occurs, if we read the place rightly, in No. 191.

Ginger, gyngyn. 64. 136. alibi. Powder is used, 17. 20. alibi. and Rabelais
IV. c. 59. the white powder, 131. and it is the name of a mess, 139. quære

whether gyngyn is not misread for gyngyr, for see Junii Etym. The Romans
had their ginger from Troglodytica [109].

Cubebs, 64. 121. are a warm spicy grain from the east.

Grains of Paradice, or de parys, 137. [110] are the greater cardamoms.

Noix muscadez, 191. nutmegs.

The caraway is once mentioned, No. 53. and was an exotic from Caria,
whence, according to Mr. Lye, it took its name: 'sunt semina, inquit, carri
vel carrei, sic dicti a Caria, ubi copiosissimè nascitur [111].'

Powder-douce, which occurs so often, has been thought by some, who
have just peeped into our Roll, to be the same as sugar, and only a different
name for it; but they are plainly mistaken, as is evident from 47. 51. 164.
165. where they are mentioned together as different things. In short, I take
powder-douce to be either powder of galyngal, for see Editor's MS II. 20.
24, or a compound made of sundry aromatic spices ground or beaten small,
and kept always ready at hand in some proper receptacle. It is otherwise
termed good powders, 83. 130. and in Editor's MS 17. 37. 38 [112]. or
powder simply, No. 169, 170. White powder-douce occurs No. 51, which
seems to be the same as blanch-powder, 132. 193. called blaynshe powder,
and bought ready prepared, in Northumb. Book, p. 19. It is sometimes used
with powder-fort, 38. 156. for which see the next and last article.

Powder-fort, 10. 11. seems to be a mixture likewise of the warmer spices,
pepper, ginger, &c. pulverized: hence we have powder-fort of gynger, other
of canel, 14. It is called strong powder, 22. and perhaps may sometimes be
intended by good powders. If you will suppose it to be kept ready prepared
by the vender, it may be the powder-marchant, 113. 118. found joined in
two places with powder- douce. This Speght says is what gingerbread is

made of; but Skinner disapproves this explanation, yet, says Mr. Urry, gives
none of his own.

After thus travelling through the most material and most used
ingredients, the spykenard de spayn occurring only once, I shall beg leave
to offer a few words on the nature, and in favour of the present publication,
and the method employed in the prosecution of it.

[Illustration: Take þe chese and of flessh of capouns, or of hennes &
hakke smal and grynde hem smale inn a morter, take mylke of almandes
with þe broth of freysh beef. oþer freysh flessh, & put the flessh in þe
mylke oþer in the broth and set hem to þe fyre, & alye hem with flour of
ryse, or gastbon, or amydoun as chargeaunt as þe blank desire, & with zolks
of ayren and safroun for to make hit zelow, and when it is dressit in dysshes
with blank desires; styk aboue clowes de gilofre, & strawe powdour of
galyugale above, and serue it forth.]

The common language of the formulæ, though old and obsolete, as
naturally may be expected from the age of the MS, has no other difficulty in
it but what may easily be overcome by a small degree of practice and
application [113]: however, for the further illustration of this matter, and the
satisfaction of the curious, a fac simile of one of the recipes is represented
in the annexed plate. If here and there a hard and uncouth term or
expression may occur, so as to stop or embarrass the less expert, pains have
been taken to explain them, either in the annotations under the text, or in the
Index and Glossary, for we have given it both titles, as intending it should
answer the purpose of both [114]. Now in forming this alphabet, as it would
have been an endless thing to have recourse to all our glossaries, now so
numerous, we have confined ourselves, except perhaps in some few
instances, in which the authorities are always mentioned, to certain
contemporary writers, such as the Editor's MS, of which we shall speak

more particularly hereafter, Chaucer, and Wiclif; with whom we have
associated Junius' Etymologicon Anglicanum.

As the abbreviations of the Roll are here retained, in order to establish
and confirm the age of it, it has been thought proper to adopt the types
which our printer had projected for Domesday-Book, with which we find
that our characters very nearly coincide.

The names of the dishes and sauces have occasioned the greatest
perplexity. These are not only many in number, but are often so horrid and
barbarous, to our ears at least, as to be inveloped in several instances in
almost impenetrable obscurity. Bishop Godwin complains of this so long
ago as 1616 [115]. The Contents prefixed will exhibit at once a most
formidable list of these hideous names and titles, so that there is no need to
report them here. A few of these terms the Editor humbly hopes he has
happily enucleated, but still, notwithstanding all his labour and pains, the
argument is in itself so abstruse at this distance of time, the helps so few,
and his abilities in this line of knowledge and science so slender and
confined, that he fears he has left the far greater part of the task for the more
sagacious reader to supply: indeed, he has not the least doubt, but other
gentlemen of curiosity in such matters (and this publication is intended for
them alone) will be so happy as to clear up several difficulties, which
appear now to him insuperable. It must be confessed again, thatthe Editor
may probably have often failed in those very points, which he fancies and
flatters himself to have elucidated, but this he is willing to leave to the
candour of the public.

Now in regard to the helps I mentioned; there is not much to be learnt
from the Great Inthronization-feast of archbishop Robert Winchelsea, A.
1295, even if it were his; but I rather think it belongs to archbishop William
Warham, A. 1504 [116]. Some use, however, has been made of it.

Ralph Bourne was installed abbot of St. Augustine's, near Canterbury, A.
1309; and William Thorne has inserted a list of provisions bought for the
feast, with their prices, in his Chronicle [117].

The Great Feast at the Inthronization of George Nevile archbishop of
York, 6 Edward IV. is printed by Mr. Hearne [118], and has been of good
service.

Elizabeth, queen of king Henry VII. was crowned A. 1487, and the
messes at the dinner, in two courses, are registered in the late edition of
Leland's Collectenea, A. 1770 [119], and we have profited thereby.

The Lenten Inthronization-feast of archbishop William Warham, A. 1504
[120], given us at large by Mr. Hearne [121], has been also consulted.

There is a large catalogue of viands in Rabelais, lib. iv. cap. 59. 60. And
the English translation of Mr. Ozell affording little information, I had
recourse to the French original, but not to much more advantage.

There is also a Royal Feast at the wedding of the earl of Devonshire, in
the Harleian Misc. No. 279, and it has not been neglected.

Randle Holme, in his multifarious Academy of Armory, has an alphabet
of terms and dishes [122]; but though I have pressed him into the service,
he has not contributed much as to the more difficult points.

The Antiquarian Repertory, vol. II. p. 211, exhibits an entertainment of
the mayor of Rochester, A. 1460; but there is little to be learned from
thence. The present work was printed before No. 31 of the Antiquarian
Repertory, wherein some ancient recipes in Cookery are published, came to
the Editor's hand.

I must not omit my acknowledgments to my learned friend the present
dean of Carlisle, to whom I stand indebted for his useful notes on the
Northumberland-Household Book, as also for the book itself.

Our chief assistance, however, has been drawn from a MS belonging to
the Editor, denoted, when cited, by the signature MS. Ed. It is a vellum
miscellany in small quarto, and the part respecting this subject consists of
ninety-one English recipes (or nyms) in cookery. These are disposed into
two parts, and are intituled, 'Hic incipiunt universa servicia tam de carnibus
quam de pissibus.' [123] The second part, relates to the dressing of fish, and
other lenten fare, though forms are also there intermixed which properly
belong to flesh-days. This leads me to observe, that both here, and in the
Roll, messes are sometimes accommodated, by making the necessary
alterations, both to flesh and fish-days. [124] Now, though the subjects of
the MS are various, yet the hand-writing is uniform; and at the end of one
of the tracts is added, 'Explicit massa Compoti, Anno Dñi M'lo CCC'mo
octogesimo primo ipso die Felicis et Audacti.' [125], i.e. 30 Aug. 1381, in
the reign of Rich. II. The language and orthography accord perfectly well
with this date, and the collection is consequently contemporary with our
Roll, and was made chiefly, though not altogether, for the use of great
tables, as appears from the sturgeon, and the great quantity of venison
therein prescribed for.

As this MS is so often referred to in the annotations, glossary, and even
in this preface, and is a compilation of the same date, on the same subject,
and in the same language, it has been thought adviseable to print it, and
subjoin it to the Roll; and the rather, because it really furnishes a
considerable enlargement on the subject, and exhibits many forms
unnoticed in the Roll.

To conclude this tedious preliminary detail, though unquestionably a
most necessary part of his duty, the Editor can scarcely forbear laughing at
himself, when he reflects on his past labours, and recollects those lines of
the poet Martial;

Turpe est difficiles habere nugas,
Et stultus labor est ineptiarum. II. 86.

and that possibly mesdames Carter and Raffald, with twenty others,
might have far better acquitted themselves in the administration of this
province, than he has done. He has this comfort and satisfaction, however,
that he has done his best; and that some considerable names amongst the
learned, Humelbergius, Torinus, Barthius, our countryman Dr. Lister,
Almeloveen, and others, have bestowed no less pains in illustrating an
author on the same subject, and scarcely of more importance, the Pseudo-
Apicius.

[1] If, according to Petavius and Le Clerc, the world was created in
autumn, when the fruits of the earth were both plentiful and in the highest
perfection, the first man had little occasion for much culinary knowledge;
roasting or boiling the cruder productions, with modes of preserving those
which were better ripened, seem to be all that was necessary for him in the
way of Cury, And even after he was displaced from Paradise, I conceive, as
many others do, he was not permitted the use of animal food [Gen. i. 29.];
but that this was indulged to us, by an enlargement of our charter, after the
Flood, Gen. ix, 3. But, without wading any further in the argument here, the
reader is referred to Gen. ii. 8. seq. iii. 17, seq. 23.

[Addenda: add 'vi. 22. where Noah and the beasts are to live on the same
food.'] [2] Genesis xviii. xxvii. Though their best repasts, from the
politeness of the times, were called by the simple names of Bread, or a
Morsel of bread, yet they were not unacquainted with modes of dressing

flesh, boiling, roasting, baking; nor with sauce, or seasoning, as salt and oil,
and perhaps some aromatic herbs. Calmet v. Meats and Eating, and qu. of
honey and cream, ibid. [3] Athenæus, lib. xii. cap. 3. [4] Athenæus, lib. xii.
cap. 3. et Cafaubon. See also Lister ad Apicium, præf. p. ix. Jungerm. ad
Jul. Polluccm, lib. vi. c. 10. [5] See below. 'Tamen uterque [Torinus et
Humelbergius] hæc scripta [i, e. Apicii] ad medicinam vendicarunt.' Lister,
præf. p. iv. viii. ix. [6] Athenaæus, p. 519. 660. [7] Priv. Life of the Romans,
p. 171. Lister's Præf, p. iii, but Ter. An, i. 1. Casaub. ad Jul. Capitolin. cap.
5. [8] Casaub. ad Capitolin. l. c. [9] Lister's Præf. p. ii. vi. xii. [10] Fabric.
Bibl. Lat. tom. II. p. 794. Hence Dr. Bentley ad Hor. ii. ferm. 8. 29. stiles it
Pseudapicius. Vide Listerum, p. iv. [11] Cæsar de B. G. v. § 10. [12] Strabo,
lib. iv. p. 200. Pegge's Essay on Coins of Cunob, p. 95. [13] Archæologia,
iv. p. 61. Godwin, de Præsul. p. 596, seq. [14] Malmsb. p. 9. Galfr. Mon. vi.
12. [15] Lister. ad Apic. p. xi. where see more to the same purpose. [16]
Spelm. Life of Ælfred, p. 66. Drake, Eboracum. Append, p. civ. [17]
Speed's History. [18] Mons. Mallet, cap. 12. [19] Wilkins, Concil. I. p. 204.
Drake, Ebor. p. 316. Append, p. civ. cv. [20] Menage, Orig. v. Gourmand.
[21] Lord Lyttelton, Hist. of H. II. vol. iii. p. 49. [22] Harrison, Descript. of
Britain, p. 165, 166. [23] Stow, p. 102. 128. [24] Lord Lyttelton observes,
that the Normans were delicate in their food, but without excess. Life of
Hen. II. vol. III. p. 47. [25] Dugd. Bar. I. p. 109. Henry II. served to his son.
Lord Lyttelton, IV. p. 298. [26] Godwin de Præsul. p. 695, renders Carver
by Dapiser, but this I cannot approve. See Thoroton. p. 23. 28. Dugd. Bar. I.
p. 441. 620. 109. Lib. Nig. p. 342. Kennet, Par. Ant. p. 119. And, to name
no more, Spelm. in voce. The Carver was an officer inferior to the Dapiser,
or Steward, and even under his control. Vide Lel. Collect. VI. p. 2. And yet I
find Sir Walter Manny when young was carver to Philippa queen of king
Edward III. Barnes Hist. of E. III. p. 111. The Steward had the name of
Dapiser, I apprehend, from serving up the first dish. V. supra. [27] Sim.
Dunelm. col. 227. Hoveden, p. 469. Malms. de Pont. p. 286. [28] Lib. Nig.

Scaccarii, p. 347. [29] Fleta, II. cap. 75. [30] Du Fresne, v. Magister. [31]
Du Fresne, ibid. [32] Du Fresne, v. Coquus. The curious may compare this
List with Lib. Nig. p. 347. [33] In Somner, Ant. Cant. Append. p. 36. they
are under the Magister Coquinæ, whose office it was to purvey; and there
again the chief cooks are proveditors; different usages might prevail at
different times and places. But what is remarkable, the Coquinarius, or
Kitchener, which seems to answer to Magister Coquinæ, is placed before
the Cellarer in Tanner's Notitia, p. xxx. but this may be accidental. [34] Du
Fresne, v. Coquus. [35] Somner, Append. p. 36. [36] Somner, Ant. Cant.
Append. p. 36. [37] Somner, p. 41. [38] Somner, p. 36, 37, 39, sæpius. [39]
Somner, l. c. [40] M. Paris, p4. 69. [41] Dugd. Bar. I. p. 45. Stow, p. 184.
M. Paris, p. 377. 517. M.

Westm. p. 364.
[42] Lel. Collectan. VI. p. 7. seq.
[43] Ibid. p. 9. 13.
[44] Compare Leland, p. 3. with Godwin de Præsul. p. 695. and so
Junius in Etymol. v. Sewer.
[45] Leland, p. 8, 9. There are now two yeomen of the mouth in the
king's household.
[46] That of George Neville, archbishop of York, 6 Edw. IV. and that
of William Warham, archbishop of Canterbury, A.D. 1504. These were
both of them inthronization feasts. Leland, Collectan. VI. p. 2 and
16 of Appendix. They were wont minuere sanguinem after these superb
entertainments, p. 32.
[47] Hor. II. Od. xiv. 28. where see Mons. Dacier.
[48] Sixty-two were employed by archbishop Neville. And the hire of
cooks at archbishop Warham's feast came to 23 l. 6 s. 8 d.
[49] Strype, Life of Cranmer, p. 451, or Lel. Coll. ut supra, p. 38.
Sumptuary laws in regard to eating were not unknown in ancient Rome.
Erasm. Colloq. p. 81. ed. Schrev. nor here formerly, see Lel. Coll.

VI. p. 36. for 5 Ed. II.
[50] I presume it may be the same Roll which Mr. Hearne mentions in
his Lib. Nig. Scaccarii, I. p. 346. See also three different letters
of his to the earl of Oxford, in the Brit. Mus. in the second of
which he stiles the Roll a piece of antiquity, and a very great
rarity indeed. Harl. MSS. No. 7523.
[51] See the Proem.
[52] This lord was grandson of Edward duke of Bucks, beheaded A. 1521,
whose son Henry was restored in blood; and this Edward, the grandson,
born about 1571, might be 14 or 15 years old when he presented the
Roll to the Queen.
[53] Mr. Topham's MS. has socas among the fish; and see archbishop
Nevil's Feast, 6 E. IV. to be mentioned below.
[54] Of which see an account below.
[55] See Northumb. Book, p. 107, and Notes.
[56] As to carps, they were unknown in England t. R. II. Fulier,
Worth. in Sussex, p. 98. 113. Stow, Hist. 1038.
[57] The Italians still call the hop cattiva erba. There was a
petition against them t. H. VI. Fuller, Worth. p. 317, &c. Evelyn,
Sylva, p. 201. 469. ed. Hunter.
[58] Lister, Præf. ad Apicium, p. xi.
[59] So we have lozengs of golde. Lel. Collect. IV. p. 227. and a
wild boar's head gylt, p. 294. A peacock with gylt neb. VI. p. 6.
Leche Lambart gylt, ibid.
[60] No. 68. 20. 58. See my friend Dr. Percy on the Northumberland-
Book, p. 415. and MS Ed. 34.
[61] No. 47. 51. 84.

[62] No. 93. 132. MS Ed. 37. [63] Perhaps Turmerick. See ad loc. [64]
Ter. Andr. I. 1. where Donatus and Mad. Dacier explain it of Cooking. Mr.
Hearne, in describing our Roll, see above, p. xi, by an unaccountable

mistake, read Fary instead of Cury, the plain reading of the MS. [65] Junii
Etym. v. Diet. [66] Reginaldus Phisicus. M. Paris, p. 410. 412. 573. 764. Et
in Vit. p. 94. 103. Chaucer's Medicus is a doctor of phisick, p.4. V. Junii
Etym. voce Physician. For later times, v. J. Rossus, p. 93. [67] That of
Donatus is modest 'Culina medicinæ famulacrix est.' [68] Lel. Collect. IV.
p. 183. 'Diod. Siculus refert primos Ægypti Reges victum quotidianum
omnino sumpsisse ex medicorum præscripto.' Lister ad Apic. p. ix. [69] See
also Lylie's Euphues, p. 282. Cavendish, Life of Wolsey, p. 151, where we
have callis, malè; Cole's and Lyttleton's Dict. and Junii Etymolog. v.
Collice. [70] See however, No. 191, and Editor's MS II. 7. [71] Vide the
proeme. [72] See above. [73] Univ. Hist. XV. p. 352. 'Æsopus pater linguas
avium humana vocales lingua cænavit; filius margaritas.' Lister ad Apicium,
p. vii. [74] Jul. Capitolinus, c. 5. [75] Athenæus, lib. xii. c. 7. Something of
the same kind is related of Heliogabalus, Lister Præf. ad Apic. p. vii. [76]
To omit the paps of a pregnant sow, Hor. I. Ep. xv. 40. where see Mons.
Dacier; Dr. Fuller relates, that the tongue of carps were accounted by the
ancient Roman palate-men most delicious meat. Worth. in Sussex. See other
instances of extravagant Roman luxury in Lister's Præf. to Apicius, p. vii.
[77] See, however, No. 33, 34, 35, 146.

[Addenda: add 'reflect on the Spanish Olio or Olla podrida, and the
French fricassée.'] [78] The king, in Shakespeare, Hen. VIII. act iv. sc. 2.
and 3. calls the gifts of the sponsors, spoons. These were usually gilt, and,
the figures of the apostles being in general carved on them, were called
apostle spoons. See Mr. Steevens's note in Ed. 1778, vol. VII. p. 312, also
Gent. Mag. 1768, p. 426. [79] Lel. Collect. IV. p. 328. VI. p. 2. [80] See Dr.
Percy's curious notes on the Northumb. Book, p. 417. [81] Ibid. VI. p. 5. 18.
[82] They were not very common at table among the Greeks. Casaub. ad
Athenæum, col. 278. but see Lel. Coll. VI. p. 7. [83] Leland, Collectan. VI.
p. 2. Archbishop Warham also had his carver, ibid. p. 18. See also, IV. p.
236. 240. He was a great officer. Northumb. Book, p. 445. [84] Ames, Typ.

Ant. p. 90. The terms may also be seen in Rand. Holme III. p. 78. [85] Dr.
Percy, 1. c. [86] Thicknesse, Travels, p., 260. [87] Dr. Birch, Life of Henry
prince of Wales, p. 457. seq. [88] No. 91, 92. 160. [89] Bishop Patrick on
Genesis xviii. 8. [90] Calmer, v. Butter. So Judges iv, 19. compared with v.
25. [91] Ib. No. 13, 14, 15. [92] Stow, Hist. p. 1038. [93] Lel. Coll. VI. p.
30. and see Dr. Percy on Northumb. Book, p. 414. [94] Archæologia, I. p.
319. Ill, p. 53. [95] Barrington's Observ. on Statutes, p. 209. 252. Edit. 3d.
Archæolog. I. p. 330. Fitz-Stephen, p. 33. Lel. Coll. VI. p. 14. Northumb.
Book, p. 6. and notes. [96] No. 20. 64. 99. [97] No. 99. [98] Fun. Mon. p.
624 [99] Dr. Lister, Præf. ad Apicium, p. xii. [100] Calmet. Dict. v. Eating.
[101] Calmet. Dict. v. Meats. [102] Barnes, Hist. of E. III. p. 111. [103] No.
70, Editor's MS. 17. alibi. [104] Moll, Geogr. II. p. 130. Harris, Coll. of
Voyages, I. p. 874. Ed. Campbell. [105] No. 20. 148. [106] Glossary to
Chaucer. See the Northumb. Book, p. 415 and 19. also Quincy's Dispens.
and Brookes's Nat. Hist. of Vegetables. [107] Lister, Præf. ad Apicium, p.
xii. [108] Plinius, Nat. Hist. XII. cap. 7. [109] Bochart. III. col. 332. [110]
See our Gloss. voce Greynes. [111] Lye, in Junii Etymolog. [112] But see
the next article. [113] Doing, hewing, hacking, grinding, kerving, &c. are
easily understood. [114] By combining the Index and Glossary together, we
have had an opportunity of elucidating some terms more at large than could
conveniently be done in the notes. We have also cast the Index to the Roll,
and that to the Editor's MS, into one alphabet; distinguishing, however, the
latter from the former. [115] Godwin de Præsul. p. 684. [116] In Dr. Drake's
edition of archbishop Parker, p. lxiii. it is given to archbishop Winchelsea:
but see Mr. Battely's Append. to Cantuaria Sacra, p. 27. or the
Archæologia, I. p. 330. and Leland's Collectanea, VI. p. 30. where it is
again printed, and more at large, and ascribed to Warham. [117] Thorne,
Chron. inter X Script. Col. 2010. or Lel. Collect. VI. p. 34. Ed. 1770. [118]
Leland, Collect. VI. p. 2. See also Randle Holme, III. p. 77. Bishop Godwin
de Præsul. p. 695. Ed. Richardson; where there are some considerable

variations in the messes or services, and he and the Roll in Leland will
correct one another. [119] Vol. IV. p. 226. [120] See first paragraph before.
[121] Leland's Collect. VI. p. 16. [122] Holme, Acad. of Armory, III. p. 81.
[123] It is pissibus again in the title to the Second Part. [124] No. 7. 84.
here No. 17. 35. 97. [125] In the common calendars of our missals and
breviaries, the latter saint is called Adauctus, but in the Kalend. Roman. of
Joh. Fronto, Paris. 1652, p. 126, he is written Audactus, as here; and see
Martyrolog. Bedæ, p. 414.

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.

FOR TO MAKE DRAWEN BENES. II.

Take benes and seeþ hem and grynde hem in a morter [1] and drawe hem up
[2] with gode broth an do Oynouns in the broth grete mynced [3] an do
þerto and colour it with Safroun and serve it forth.

[1] morter. Mortar. [2] drawen hem up. Mix them. [3] grete mynced.
Grossly, not too small.

FOR TO MAKE GREWEL FORCED [1]. III.

Take grewel and do to the fyre with gode flessh and seeþ it wel. take the lire
[2] of Pork and grynd it smal [3] and drawe the grewel thurgh a Straynour

[4] and colour it wiþ Safroun and serue [5] forth.

[1] forced, farced, enriched with flesh. Vide Gloss. [2] lire. Flesh. [3]
grynd it smal. Bruise or beat in a mortar. [4] stryno'. Strainer. [5] serue.
Serve. Vide Gloss.

CABOCHES [1] IN POTAGE. IIII.

Take Caboches and quarter hem and seeth hem in gode broth with Oynouns
y mynced and the whyte of Lekes y slyt and corue smale [2] and do þer to
safroun an salt and force it with powdour douce [3].

[1] Caboches. Probably cabbages. [2] corue smale. Cut small. V. i corue
in Gloss. [3] powdour douce. Sweet aromatic powder. V. Pref.

RAPES [1] IN POTAGE. V.

Take rapus and make hem clene and waissh hem clene. quare hem [2].
parboile hem. take hem up. cast hem in a gode broth and seeþ hem. mynce
Oynouns and cast þerto Safroun and salt and messe it forth with powdour
douce. the wise [3] make of Pasturnakes [4] and skyrwates. [5]

[1] Rapes, or rapus. Turneps. [2] quare hem. Cut them in squares, or
small pieces. V. Gloss. [3] in the wise, i.e. in the same manner. Self or same,
seems to be casually omitted. Vide No. 11 and 122. [4] Pasturnakes, for
parsnips or carrots. V. Gloss. [5] skyrwates, for skirrits or skirwicks.

EOWTES [1] OF FLESSH. VI.

Take Borage, cool [2]. langdebef [3]. persel [4]. betes. orage [5]. auance [6].
violet [7]. saueray [8]. and fenkel [9]. and whane þey buth sode; presse hem
wel smale. cast hem in gode broth an seeþ hem. and serue hem forth.

[1] Eowtes. Lowtes, No. 88, where, in the process, it is Rowtes. Quære
the meaning, as Roots does not apply to the matter of the Recipe. In No. 73
it is written owtes. [2] Cole, or colewort. [3] Langdebef. Bugloss,
buglossum sylvestre. These names all arise from a similitude to an ox's
tongue. V. Ms. Ed. No. 43. [4] Persel. Parsley. [5] orage. Orach, Atriplex.
Miller, Gard. Dict. [6] auance. Fortè Avens. V. Avens, in Gloss. [7] The
leaves probably, and not the flower. [8] Savory. [9] Fenkel. Fennil.

HEBOLACE [1]. VII.

Take Oynouns and erbes and hewe hem small and do þes to gode broth. and
aray [2] it as þou didest caboches. If þey be in fyssh day. make [3] on the
same maner [4] with water and oyle. and if it be not in Lent alye [5] it with
zolkes of Eyren [6]. and dresse it forth and cast þer to powdour douce.

[1] Hebolace. Contents, Hebolas; for Herbolas, from the herbs used; or,
if the first letter be omitted (see the Contents), Chebolas, from the Chibols
employed. [2] aray. Dress, set it out. [3] make. Dress. Vide Gloss. [4]
maner. manner. [5] alye. Mix. V. Gloss. [6] Eyren. Eggs. V. Gloss.

GOURDES IN POTAGE. VIII.

Take young Gowrdes pare hem and kerue [1] hem on pecys. cast hem in
gode broth, and do þer to a gode pertye [2] of Oynouns mynced. take Pork
soden. grynd it and alye it þer with and wiþ zolkes of ayrenn. do þer to
safroun and salt, and messe it forth with powdour douce.

[1] kerve. Cut. [2] partye. Party, i.e. quantity.

RYSE [1] OF FLESH. IX.

Take Ryse and waishe hem clene. and do hem in erthen pot with gode

broth and lat hem seeþ wel. afterward take Almaund mylke [2] and do
þer to. and colour it wiþ safroun an salt, an messe forth.

[1] Ryse. Rice. V. Gloss. [2] Almand mylke. V. Gloss.

FUNGES [1]. X.

Take Funges and pare hem clere and dyce hem [2]. take leke and shred hym
small and do hym to seeþ in gode broth. colour it with safron and do þer
inne powdour fort [3].

[1] Funges. Mushrooms. [2] dyce hem. Cut them in squares. Vide quare
in Gloss. [3] Powdour fort. Vide Preface.

BURSEN [1]. XI.

Take the whyte of Lekes. slype hem and shrede hem small. take Noumbles
[2] of swyne and boyle hem in broth and wyne. take hym up and dresse
hem and do the Leke in the broth. seeþ and do the Noumbles þer to make a
Lyour [3] of brode blode and vynegre and do þer to Powdour fort seeþ
Oynouns mynce hem and do þer to. the self wise make of Pigges.

[1] Bursen. Qu. the etymon. [2] Noumbles. Entrails. V. Gloss. [3] Lyo',
Lyour. A mixture. Vide alye in Gloss.

CORAT [1]. XII.

Take the Noumbles of Calf. Swyne. or of Shepe. parboile hem and skerne
hem to dyce [2] cast hem in gode broth and do þer to erbes. grynde
chyballes [3]. smale y hewe. seeþ it tendre and lye it with zolkes of eyrenn.
do þer to verious [4] safroun powdour douce and salt, and serue it forth.

[1] Corat. Qu. [2] kerve hem to dyce. V. quare in Gloss. [3] Chyballes.
Chibols, young onions. V. Gloss. [4] verious. Verjuice.

NOUMBLES. XIII.

Take noumbles of Deer oþer [1] of oþer beest parboile hem kerf hem to
dyce. take the self broth or better. take brede and grynde with the broth. and
temper it [2] up with a gode quantite of vyneger and wyne. take the
oynouns and parboyle hem. and mynce hem smale and do þer to. colour it
with blode and do þer to powdour fort and salt and boyle it wele and serue
it fort [3].

[1] oþer. Other, i.e. or. [2] temper it. Temper it, i. e. mix it. [3] fort.
Miswritten for forth. So again No. 31. 127.

ROO [1] BROTH. XIIII.

Take the lire of the Deer oþer of the Roo parboile it on smale peces. seeþ it
wel half in water and half in wyne. take brede and bray it wiþ the self broth
and drawe blode þer to and lat it seeth to gedre with powdour fort of gynger
oþer of canell [2]. and macys [3]. with a grete porcioun of vineger with
Raysouns of Coraunte [4].

[1] Roo. Roe. The Recipe in Ms. Ed. No. 53. is very different. [2] Canell.
Cinnamon. [3] macys. Mace. V. Preface and Gloss. [4] Raysouns of
Coraunte. Currants. V. Gloss.

TREDURE [1]. XV.

Take Brede and grate it. make a lyre [2] of rawe ayrenn and do þerto
Safroun and powdour douce. and lye it up [3] with gode broth. and make it
as a Cawdel. and do þerto a lytel verious.

[1] Tredure. A Cawdle; but quære the etymon. The French tres dure does
not seem to answer. [2] lyre. Mixture. [3] lye it up. Mix it.

MONCHELET [1]. XVI.

Take Veel oþer Moton and smite it to gobettes seeþ it in gode broth. cast
þerto erbes yhewe [2] gode wyne. and a quantite of Oynouns mynced.
Powdour fort and Safroun. and alye it with ayren and verious. but lat not
seeþ after.

[1] Monchelet. Mounchelet, Contents. [2] y hewe. Shred.

BUKKENADE [1]. XVII.

Take Hennes [2] oþer Conynges [3] oþer Veel oþer oþer Flessh an hewe
hem to gobettes waische it and hit well [4]. grynde Almandes unblaunched.
and drawe hem up with þe broth cast þer inne raysons of Corance. sugur.
Powdour gyngur erbes ystewed in grees [5]. Oynouns and Salt. If it is to to
[6] thynne. alye it up with flour of ryse oþer with oþer thyng and colour it
with Safroun.

[1] Bukkenade. Vide No. 118. qu. [2] Hennes; including, I suppose,
chicken and pullets. [3] Conynges. Coneys, Rabbits. [4] hit well. This
makes no sense, unless hit signifies smite or beat. [5] Grees. Fat, lard,
grece. No. 19. [6] to to. So again, No. 124. To is too, v. Gloss. And too is
found doubled in this manner in Mirrour for Magistrates, p. 277. 371, and
other authors.

CONNATES [1]. XVIII.

Take Connes and pare hem. pyke out the best and do hem in a pot of erthe.
do þerto whyte grece þat he stewe þer inne. and lye hem up with hony
clarified and with rawe zolkes [2] and with a lytell almaund mylke and do
þerinne powdour fort and Safron. and loke þat it be yleesshed [3],

[1] Connat seems to be a kind of marmalade of connes, or quinces, from
Fr. Coing. Chaucer, v. Coines. Written quinces No. 30. [2] Yolkes, i. e. of
Eggs. [3] yleesshed. V. Gloss.

DREPEE [1]. XIX.

Take blanched Almandes grynde hem and temper hem up with gode broth
take Oynouns a grete quantite parboyle hem and frye hem and do þerto.
take smale bryddes [2] parboyle hem and do þerto Pellydore [3] and salt.
and a lytel grece.

[1] Drepee. Qu. [2] bryddes. Birds. Per metathesin; v. R. in Indice. [3]
Pellydore. Perhaps pellitory. Peletour, 104.

Mawmenee [1]. XX.

Take a pottel of wyne greke. and ii. pounde of sugur take and clarifye the
sugur with a qantite of wyne an drawe it thurgh a straynour in to a pot of
erthe take flour of Canell [2]. and medle [3] with sum of the wyne an cast to
gydre. take pynes [4] with Dates and frye hem a litell in grece oþer in oyle
and cast hem to gydre. take clowes [5] an flour of canel hool [6] and cast
þerto. take powdour gyngur. canel. clower, colour it with saundres a lytel yf
hit be nede cast salt þerto. and lat it seeþ; warly [7] with a slowe fyre and
not to thyk [8], take brawn [9] of Capouns yteysed [10]. oþer of Fesauntes
teysed small and cast þerto.

[1] Vide No. 194, where it is called Mawmenny. [2] Flour of Canell.
Powder of Cinamon. [3] medle. Mix. [4] pynes. A nut, or fruit. Vide Gloss.
[5] clowes. Cloves. [6] hool. Whole. How can it be the flour, or powder, if
whole? Quære, flower of cand for mace. [7] warly. Warily, gently. [8] not to
thyk. So as to be too thick; or perhaps, not to thicken. [9] brawn. Fleshy
part. Few Capons are cut now except about Darking in Surry; they have
been excluded by the turkey, a more magnificent, but perhaps not a better
fowl.

[10] yteysed, or teysed, as afterwards. Pulled in pieces by the fingers,
called teezing No. 36. This is done now with flesh of turkeys, and thought
better than mincing. Vide Junius, voce Tease.

EGURDOUCE [1]. XXI.

Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in
white grece. take raysouns of Coraunce and fry hem take oynouns parboile
hem and hewe hem small and fry hem. take rede wyne suger with powdour
of peper. of gynger of canel. salt. and cast þerto. and lat it seeþ with a gode
quantite of white grece an serue it forth.

[1] Egurdouce. The term expresses piccante dolce, a mixture of sour and
sweet; but there is nothing of the former in the composition. Vide Gloss.

CAPOUNS IN COUNCYS [1]. XXII.

Take Capons and rost hem right hoot þat þey be not half y nouhz and hewe
hem to gobettes and cast hem in a pot, do þerto clene broth, seeþ hem þat
þey be tendre. take brede and þe self broth and drawe it up yferer [2], take
strong Powdour and Safroun and Salt and cast þer to. take ayrenn and seeþ
hem harde. take out the zolkes and hewe the whyte þerinne, take the Pot fro
þe fyre and cast the whyte þerinne. messe the disshes þerwith and lay the
zolkes hool and flour it with clowes.

[1] Concys seems to be a kind of known sauce. V. Gloss. [2] yfere.
Together.

HARES [1] IN TALBOTES [2]. XXIII.

Take Hares and hewe hem to gobettes and seeþ hem with þe blode
unwaisshed in broth. and whan þey buth y nowh: cast hem in colde water.
pyke and waisshe hem clene. cole [3] the broth and drawe it thurgh a
straynour. take oþer blode and cast in boylyng water seeþ it and drawe it
thurgh a straynour. take Almaundes unblaunched. waisshe hem and grynde
hem and temper it up with the self broth. cast al in a pot. tak oynouns and
parboile hem smyte hem small and cast hem in to þis Pot. cast þerinne
Powdour fort. vynegur an salt.

[1] Haares, Contents. So again, No. 24. [2] Talbotes. Ms. Ed. No. 9,
Talbotays. [3] Cole. Cool.

HARES IN PAPDELE [1]. XXIIII.

Take Hares parboile hem in gode broth. cole the broth and waisshe the
fleyssh. cast azeyn [2] to gydre. take obleys [3] oþer wafrouns [4] in stede
of lozeyns [5]. and cowche [6] in dysshes. take powdour douce and lay on
salt the broth and lay onoward [7] an messe forth.

[1] Papdele. Qu. [2] azeyn. Again. [3] obleys, called oblatæ; for which
see Hearne ad Lib. Nig. I. p. 344. A kind of Wafer, otherwise called Nebulæ;
and is the French oublie, oble. Leland, Collect. IV. p. 190. 327. [4]
wafrouns. Wafers. [5] loseyns. Vide Gloss. [6] cowche. Lay. [7] onoward.
Upon it.

CONNYNGES IN CYNEE [1]. XXV.

Take Connynges and smyte hem on peces. and seeþ hem in gode broth,
mynce Oynouns and seeþ hem in grece and in gode broth do þerto. drawe a
lyre of brede. blode. vynegur and broth do þerto with powdour fort.

[1] Cynee. Vide Gloss.

CONNYNGES IN GRAUEY. XXVI.

Take Connynges smyte hem to pecys. parboile hem and drawe hem with a
gode broth with almandes blanched and brayed. do þerinne sugur and
powdour gynger and boyle it and the flessh þerwith. flour it with sugur and
with powdour gynger an serue forth.

CHYKENS IN GRAVEY. XXVII.

Take Chykens and serue hem the same manere and serue forth.

FYLETTES [1] OF GALYNTYNE [2]. XXVIII.

Take fylettes of Pork and rost hem half ynowh smyte hem on pecys. drawe
a lyour of brede and blode. and broth and Vineger. and do þerinne. seeþ it
wele. and do þerinne powdour an salt an messe it forth.

[1] Fylettes. Fillets. [2] of Galyntyne. In Galyntyne. Contents, rectlus. As
for Galentine, see the Gloss.

PYGGES IN SAWSE SAWGE [1]. XXIX.

Take Pigges yskaldid and quarter hem and seeþ hem in water and salt, take
hem and lat hem kele [2]. take persel sawge. and grynde it with brede and
zolkes of ayrenn harde ysode. temper it up with vyneger sum what thyk.
and, lay the Pygges in a vessell. and the sewe onoward and serue it forth.

[1] Sawge. Sage. As several of them are to be used, these pigs must have
been small. [2] kele. Cool.

SAWSE MADAME. XXX.

Take sawge. persel. ysope. and saueray. quinces. and peeres [1], garlek and
Grapes. and fylle the gees þerwith. and sowe the hole þat no grece come
out. and roost hem wel. and kepe the grece þat fallith þerof. take galytyne
and grece and do in a possynet, whan the gees buth rosted ynowh; take an
smyte hem on pecys. and þat tat [2] is withinne and do it in a possynet and
put þerinne wyne if it be to thyk. do þerto powdour of galyngale. powdour
douce and salt and boyle the sawse and dresse þe Gees in disshes and lay þe
sowe onoward.

[1] Peares. Pears. [2] that tat, i.e. that that. Vide Gloss.

GEES IN HOGGEPOT [1]. XXXI.

Take Gees and smyte hem on pecys. cast hem in a Pot do þerto half wyne
and half water. and do þerto a gode quantite of Oynouns and erbest. Set it
ouere the fyre and couere [2] it fast. make a layour of brede and blode an
lay it þerwith. do þerto powdour fort and serue it fort.

[1] Hoggepot. Hodge-podge. Ochepot. Ms. Ed. No. 22. French,
Hochepot. Cotgrave. See Junii Enym. v. Hotch-potch. [2] couere. Cover.

CARNEL [1] OF PORK. XXXII.

Take the brawnn of Swyne. parboile it and grynde it smale and alay it up
with zolkes of ayren. set it ouere [2] the fyre with white Grece and lat it not
seeþ to fast. do þerinne Safroun an powdour fort and messe it forth. and cast
þerinne powdour douce, and serue it forth.

[1] Carnel, perhaps Charnel, from Fr. Chaire. [2] ouere. Over. So again,
No. 33.

CHYKENNS [1] IN CAWDEL. XXXIII.

Take Chikenns and boile hem in gode broth and ramme [2] hem up. þenne
take zolkes of ayrenn an þe broth and alye it togedre. do þerto powdour of
gynger and sugur ynowh safroun and salt. and set it ouere the fyre withoute
boyllyng. and serue the Chykenns hole [3] oþer ybroke and lay þe sowe
onoward.

[1] Chikens. Contents. So again in the next Recipe. [2] ramme. Qu. press
them close together. [3] hole. Whole.

CHYKENS IN HOCCHEE [1]. XXXIIII.

Take Chykenns and scald hem. take parsel and sawge withoute eny oþere
erbes. take garlec an grapes and stoppe the Chikenns ful and seeþ hem in
gode broth. so þat þey may esely be boyled þerinne. messe hem an cast
þerto powdour dowce.

[1] Hochee. This does not at all answer to the French Hachis, or our
Hash; therefore qu.

FOR TO BOILE FESAUNTES. PARTRUCHES. CAPONS AND CURLEWES. XXXV.

Take gode broth and do þerto the Fowle. and do þerto hool peper and
flour of canel a gode quantite and lat hem seeþ þwith. and messe it forth.
and þer cast þeron Podour dowce.

BLANK MAUNGER [1]. XXXVI.

Take Capouns and seeþ hem, þenne take hem up. take Almandes blaunched.
grynd hem and alay hem up with the same broth. cast the mylk in a pot.
waisshe rys and do þerto and lat it seeþ. þanne take brawn of Capouns teere
it small and do þerto. take white grece sugur and salt and cast þerinne. lat it
seeþ. þenne messe it forth and florissh it with aneys in confyt rede oþer
whyt. and with Almaundes fryed in oyle. and serue it forth.

[1] Blank Maunger. Very different from ours. Vide Gloss.

BLANK DESSORRE [1]. XXXVII.

Take Almandes blaunched, grynde hem and temper hem up with whyte
wyne, on fleissh day with broth. and cast þerinne flour of Rys. oþer
amydoun [2], and lye it þerwith. take brawn of Capouns yground. take
sugur and salt and cast þerto and florissh it with aneys whyte. take a vessel
yholes [3] and put in safroun. and serue it forth.

[1] Blank Dessorre. V. Gloss. [2] Amydoun. "Fine wheat flour steeped in
water, strained and let stand to settle, then drained and dried in the sun; used
for bread or in broths." Cotgrave. Used in No. 68 for colouring white. [3]
yholes. Quære.

MORREE [1]. XXXVIII.

Take Almandes blaunched, waisshe hem. grynde hem. and temper hem up
with rede wyne, and alye hem with flour of Rys. do þerto Pynes yfryed. and
colour it with saundres. do þerto powdour fort and powdour douce

and salt, messe it forth and flour it [2] with aneys confyt whyte.

[1] Morree. Ms. Ed. 37. murrey. Ibid. II. 26. morrey; probably from the
mulberries used therein. [2] flour it. Flourish it.

CHARLET [1]. XXXIX.

Take Pork and seeþ it wel. hewe it smale. cast it in a panne. breke ayrenn
and do þerto and swyng [2] it wel togyder. do þerto Cowe mylke and
Safroun and boile it togyder. salt it & messe it forth.

[1] Charlet; probably from the French, chair. Qu. Minced Meat, and the
next article, Forced Meat. [2] swyng. Shake, mix.

CHARLET YFORCED. XX.II.

Take mylke and seeþ it, and swyng þerwith zolkes of Ayrenn and do þerto.
and powdour of gynger suger. and Safroun and cast þerto. take the Charlet
out of the broth and messe it in dysshes, lay the sewe onoward. flour it with
powdour douce. and serue it forth.

CAWDEL FERRY [1]. XX.II. I.

Take flour of Payndemayn [2] and gode wyne. and drawe it togydre. do
þerto a grete quantite of Sugur cypre. or hony clarified, and do þerto
safroun. boile it. and whan it is boiled, alye it up with zolkes of ayrenn. and
do þerto salt and messe it forth. and lay þeron sugur and powdour gyngur.

[1] ferry. Quære. We have Carpe in Ferry, Lel. Coll. VI. p. 21. [2]
Payndemayn. White bread. Chaucer.

JUSSHELL [1]. XX.II. III.

Take brede ygrated and ayrenn and swyng it togydre. do þerto safroun,
sawge. and salt. & cast broth. þerto. boile it & messe it forth.

[1] Jusshell. See also next number. Jussell, Ms. Ed. 21, where the Recipe
is much the same. Lat. Juscellam, which occurs in the old scholiast on
Juvenal iv. 23; and in Apicius, v. 3. Vide Du Fresne, v. Jusselium and
Juscellum, where the composition consists of vinum, ova, and sagmea, very
different from this. Faber in Thesauro cites Juscellum Gallinæ from Theod.
Priscianus.

N.B. No. XX.II. II. is omitted both here and in the Contents.

JUSSHELL ENFORCED [1]. XX.II. IIII.

Take and do þerto as to charlet yforced. and serue it forth.

[1] Jusshell enforced. As the Charlet yforced here referred to was made
of pork, compare No. 40 with No. 39. So in Theod. Priscian we have
Jussetlum Gallinæ.

MORTREWS [1]. XX.II. V.

Take hennes and Pork and seeþ hem togyder. take the lyre of Hennes and of
the Pork, and hewe it small and grinde it all to doust [2]. take brede ygrated
and do þerto, and temper it with the self broth and alye it with zolkes of
ayrenn, and cast þeron powdour fort, boile it and do þerin powdour of
gyngur sugur. safroun and salt. and loke þer it be stondyng [3], and flour it
with powdour gynger.

[1] Mortrews. Vide Gloss. [2] doust. Dust, powder. [3] stondyng. Stiff,
thick.

MORTREWS BLANK. XX.II. VI.

Take Pork and Hennes and seeþ hem as to fore. bray almandes blaunched,
and temper hem up with the self broth. and alye the fleissh with the mylke
and white flour of Rys. and boile it. & do þerin powdour of gyngur sugar
and look þat it be stondyng.

BREWET OF ALMONY [1]. XX.II. VII.

Take Conynges or kiddes and hewe hem small on moscels [2] oþer on
pecys. parboile hem with the same broth, drawe an almaunde mylke and do

the fleissh þerwith, cast þerto powdour galyngale & of gynger with flour of
Rys. and colour it wiþ alkenet. boile it, salt it. & messe it forth with sugur
and powdour douce.

[1] Almony. Almaine, or Germany. Almany. Fox, part I. p. 239. Alamanie.
Chron. Sax. p. 242. V. ad No. 71. [2] moscels. Morsels.

PEIOUNS [1] YSTEWED. XX.II. VIII.

Take peions and stop hem with garlec ypylled and with gode erbes ihewe.
and do hem in an erthen pot. cast þerto gode broth and whyte grece.
Powdour fort. safroun verious & salt.

[1] Peiouns, Pejons, i. e. Pigeons, j is never written here in the middle of
a word.

LOSEYNS [1]. XX.II. IX.

Take gode broth and do in an erthen pot, take flour of payndemayn and
make þerof past with water. and make þerof thynne foyles as paper [2] with
a roller, drye it harde and seeþ it in broth take Chese ruayn [3] grated and
lay it in disshes with powdour douce. and lay þeron loseyns isode as hoole
as þou mizt [4]. and above powdour and chese, and so twyse or thryse, &
serue it forth.

[1] Loseyns. Vide in Gloss. [2] foyles as paper. Leaves of paste as thin as
paper. [3] Chese ruyan. 166. Vide Gloss. [4] mizt. Might, i.e. can.

TARTLETTES [1]. XX.II. X.

Take pork ysode and grynde it small with safroun, medle it with ayrenn and
raisons of coraunce and powdour fort and salt, and make a foile of dowhz
[2] and close the fars [3] þerinne. cast þe Tartletes in a Panne with faire
water boillyng and salt, take of the clene Flessh withoute ayren & bolle it in
gode broth. cast þerto powdour douce and salt, and messe the tartletes in
disshes & helde [4] the sewe þeronne.

[1] Tarlettes. Tartletes in the process. [2] foile of dowhz, or dowght. A
leaf of paste. [3] fars. Forced-meat. [4] helde. Cast.

PYNNONADE [1]. XX.II. XI.

Take Almandes iblaunched and drawe hem sumdell thicke [2] with gode
broth oþer with water and set on the fire and seeþ it, cast þerto zolkes of
ayrenn ydrawe. take Pynes yfryed in oyle oþer in grece and þerto white
Powdour douce, sugur and salt. & colour it wiþ alkenet a lytel.

[1] Pynnonade. So named from the Pynes therein used. [2] sumdell
thicke. Somewhat thick, thickish.

ROSEE [1]. XX.II. XII.

Take thyk mylke as to fore welled [2]. cast þerto sugur a gode porcioun
pynes. Dates ymynced. canel. & powdour gynger and seeþ it, and alye it
with flores of white Rosis, and flour of rys, cole it, salt it & messe it forth.
If þou wilt in stede of Almaunde mylke, take swete cremes of kyne.

[1] Rosee. From the white roles therein mentioned. See No. 41. in Mi.
Ed. but No. 47 there is totally different. [2] welled, f. willed; directed.

CORMARYE [1]. XX.II. XIII.

Take Colyandre [2], Caraway smale grounden, Powdour of Peper and garlec
ygrounde in rede wyne, medle alle þise [3] togyder and salt it, take loynes
of Pork rawe and fle of the skyn, and pryk it wel with a knyf and lay it in
the sawse, roost þerof what þou wilt, & kepe þat þat fallith þerfro in the
rosting and seeþ it in a possynet with faire broth, & serue it forth witþ þe
roost anoon [4].

[1] Cormarye. Quære. [2] Golyandre. Coriander. [3] þise. These. [4]
anoon. Immediately.

NEWE NOUMBLES OF DEER. XX.II. XIIII.

Take noumbles and waisshe hem clene with water and salt and perboile hem
in water. take hem up an dyce hem. do with hem as with ooþer noumbles.

NOTA. XX.II. XV.

The Loyne of the Pork, is fro the hippe boon to the hede.

NOTA. XX.II. XVI.

The fyletes buth two, that buth take oute of the Pestels [1].

[1] Pestels. Legs.

SPYNEE [1]. XX.II.XVII.

Take and make gode thik Almaund mylke as tofore. and do þerin of flour of
hawthorn [2]. and make it as a rose. & serue it forth.

[1] Spynee. As made of Haws, the berries of Spines, or Hawthorns. [2]
Hawthern. Hawthorn.

CHYRYSE [1] XX.II. XVIII.

Take Almandes unblanched, waisshe hem, grynde hem, drawe hem up with
gode broth. do þerto thridde part of chiryse. þe stones. take oute and grynde
hem smale, make a layour of gode brede an powdour and salt and do þerto.
colour it with sandres so that it may be stondyng, and florish it with aneys
and with cheweryes, and strawe þeruppon and serue it forth.

[1] Chyryse. Chiryse in the process. Cheriseye. Ms. Ed. II. 18. Chiryes
there are cherries. And this dish is evidently made of Cherries, which
probably were chiefly imported at this time from Flanders, though they
have a Saxon name, [Anglo-Saxon: cyrre].

PAYN FONDEW [1]. XX.II. XIX.

Take brede and frye it in grece oþer in oyle, take it and lay it in rede wyne.
grynde it with raisouns take hony and do it in a pot and cast þerinne gleyres
[2] of ayrenn wiþ a litel water and bete it wele togider with a sklyse [3]. set
it ouer the fires and boile it. and whan the hatte [4] arisith to goon [5] ouer,
take it adoun and kele it, and whan it is þer clarified; do it to the oþere with
sugur and spices. salt it and loke it be stondyng, florish it with white
coliaundre in confyt.

[1] foundewe. Contents. It seems to mean dissolved. V. found in Gloss.
[2] gleyres. Whites. [3] Sklyse. Slice. [4] hatte. Seems to mean bubling or

wallop. [5] goon. Go.

CROTOUN [1]. XX.III.

Take the offal of Capouns oþer of oþere briddes. make hem clene and
parboile hem. take hem up and dyce hem. take swete cowe mylke and cast
þerinne. and lat it boile. take Payndemayn [2] and of þe self mylke and
drawe thurgh a cloth and cast it in a pot and lat it seeþ, take ayren ysode.
hewe the white and cast þerto, and alye the sewe with zolkes of ayren rawe.
colour it with safron. take the zolkes and fry hem and florish hem þerwith
and with powdour douce.

[1] Crotoun. Ms. Ed. 24. has Craytoun, but a different dish. [2]
Payndemayn. Whitebread. V. ad No. 41.

VYNE GRACE [1]. XX.III. I.

Take smale fylettes of Pork and rost hem half and smyte hem to gobettes
and do hem in wyne an Vynegur and Oynouns ymynced and stewe it yfere
do þerto gode poudours an salt, an serue it forth.

[1] Vyne Grace. Named probably from grees, wild swine, and the mode
of dressing in wine. V. Gloss. voce Vyne grace.

FONNELL [1]. XX.III. II.

Take Almandes unblaunched. grynde hem and drawe hem up with gode
broth, take a lombe [2] or a kidde and half rost hym. or the þridde [3] part,

smyte hym in gobetes and cast hym to the mylke. take smale briddes
yfasted and ystyned [4]. and do þerto sugur, powdour of canell and salt,
take zolkes of ayrenn harde ysode and cleeue [5] a two and ypaunced [6]
with flour of canell and florish þe sewe above. take alkenet fryed and
yfoundred [7] and droppe above with a feþur [8] and messe it forth.

[1] Fonnell. Nothing in the recipe leads to the etymon of this multifarious
dish. [2] Lombe. Lamb. [3] thridde. Third, per metathesin. [4] yfasted and
ystyned. [5] cleeue. cloven. [6] ypaunced. pounced. [7] yfoundred. melted,
dissolved. [8] feþ'. feather.

DOUCE AME [1]. XX.III. III.

Take gode Cowe mylke and do it in a pot. take parsel. sawge. ysope.
saueray and ooþer gode herbes. hewe hem and do hem in the mylke and
seeþ hem. take capouns half yrosted and smyte hem on pecys and do þerto
pynes and hony clarified. salt it and colour it with safroun an serue it forth.

[1] Douce Ame. Quasi, a delicious dish. V. Blank Desire in Gloss. Titles
of this tissue occur in Apicius. See Humelberg. p. 2.

CONNYNGES IN CYRIP [1]. XX.III. IIII.

Take Connynges and seeþ hem wel in good broth. take wyne greke and do
þerto with a porcioun of vyneger and flour of canel, hoole clowes quybibes
hoole, and ooþer gode spices with raisouns coraunce and gyngyner ypared
and ymynced. take up the conynges and smyte hem on pecys and cast hem
into the Siryppe and seeþ hem a litel on the fyre and sue it forth.

[1] Cyrip. In the process Siryppe. Cirypp, Contents. Sirop or Sirup, as
133. Syryp, 132.

LECHE LUMBARD [1]. XX.III. V.

Take rawe Pork and pulle of the skyn. and pyke out þe skyn synewes and
bray the Pork in a morter with ayrenn rawe do þerto suger, salt, raysouns
coraunce, dates mynced, and powdour of Peper powdour gylofre. an do it in
a bladder, and lat it seeþ til it be ynowhz. and whan it is ynowh, kerf it leshe
it [2] in likenesse of a peskodde [3], and take grete raysouns and grynde
hem in a morter, drawe hem Up wiþ rede wyne, do þerto mylke of
almaundes colour it with saunders an safroun.

and do þerto powdour of peper an of gilofre and boile it. and whan it is
iboiled; take powdour of canel and gynger, and temper it up with wyne. and
do alle þise thynges togyder. and loke þat it be rennyns [4], and lat it not
seeþ after that it is cast togyder, an serue it forth.

[1] Leche Lumbard. So called from the country. Randle Home says,
Leach is "a kind of jelly made of cream, ising-glass, sugar and almonds,
with other compounds." [2] Leshe it. Vide Gloss. [3] Peskodde. Hull or pod
of a pea. [4] rennyns. Perhaps thin, from the old renne, to run. Vide Gloss.

CONNYNGES IN CLERE BROTH. XX.III. VI.

Take Connynges and smyte hem in gobetes and waissh hem and do hem in
feyre water and wyne, and seeþ hem and skym hem. and whan þey buth
isode pyke hem clene, and drawe the broth thurgh a straynour and do the
flessh þerwith in a Possynet and styne it [1]. and do þerto vynegur and
powdour or gynger and a grete quantite and salt after the last boillyng and
serue it forth.

[1] styne it. Close it. V. Gloss.

PAYN RAGOUN [1]. XX.III. VII.

Take hony suger and clarifie it togydre. and boile it with esy fyre, and kepe
it wel fro brennyng and whan it hath yboiled a while; take up a drope [2]
þerof wiþ þy fyngur and do it in a litel water and loke if it hong [3] togydre.
and take it fro the fyre and do þerto the thriddendele [4] an powdour
gyngener and stere [5] it togyder til it bigynne to thik and cast it on a wete
[6] table. lesh it and serue it forth with fryed mete on flessh dayes or on
fysshe dayes.

[1] Payn ragoun. It is not at all explained in the Recipe. [2] Drope. Drop.
[3] hong. Hing, or hang. [4] thriddendele. Third part, perhaps, of brede, i. e.
of bread, may be casually omitted here. V. Gloss. [5] stere. stir. [6] wete.
wet.

LETE LARDES [1]. XX.III. VIII.

Take parsel and grynde with a Cowe mylk, medle it with ayrenn and

lard ydyced take mylke after þat þou hast to done [2] and myng [3]
þerwith. and make þerof dyuerse colours. If þou wolt have zelow, do þerto
safroun and no parsel. If þou wolt have it white; nonþer parsel ne safroun
but do þerto amydoun. If þou wilt have rede do þerto sandres. If þou wilt
have pownas [4] do þerto turnesole [5]. If þou wilt have blak do þerto blode
ysode and fryed. and set on the fyre in as many vessels as þou hast colours
þerto and seeþ it wel and lay þise colours in a cloth first oon. and sithen
anoþer upon him. and sithen the þridde and the ferthe. and presse it harde til
it be all out clene. And whan it is al colde, lesh it thynne, put it in a panne
and fry it wel. and serue it forth.

[1] Lete Lardes. Lards in form of Dice are noticed in the process.
See Lel. Coll. VI. p. 5. Lete is the Fr. Lait, milk. V. No. 81.
or Brit. Llaeth. Hence, perhaps, Lethe Cpyrus and Lethe Rube.
Lel. Coll. IV. p. 227. But VI. p. 5, it is Leche.
[2] to done, i. e. done.
[3] myng. mix.
[4] pownas. Qu.
[5] turnesole. Not the flower Heliotrope, but a drug. Northumb.
Book, p. 3. 19. I suppose it to be Turmeric. V. Brooke's Nat. Hist.
of Vegetables, p. 9. where it is used both in victuals and for dying.

FURMENTE WITH PORPAYS [1]. XX.III. IX.

Take Almandes blanched. bray hem and drawe hem up with faire water,
make furmente as before [2] and cast þer furmente þerto. & messe it with
Porpays.

[1] Porpays. Porpeys, Contents, and so No. 116. Porpus. [2] as before.
This is the first mention of it.

PERREY OF PESOUN [1]. XX.III. X.

Take pesoun and seeþ hem fast and covere hem til þei berst. þenne take up
hem and cole hem thurgh a cloth. take oynouns and mynce hem and seeþ
hem in the same sewe and oile þerwith, cast þerto sugur, salt and safroun,
and seeþ hem wel þeratt þerafter and serue hem forth.

[1] Perrey of Pesoun, i.e. Peas. Perrey seems to mean pulp: vide No. 73.
Mr. Ozell in Rabelais, IV. c. 60. renders Puree de pois by Peas soup.

PESON OF ALMAYNE [1]. XX.III. XI

Take white pesoun, waisshe hem seeþ hem a grete while, take hem and cole
hem thurgh a cloth, waisshe hem in colde water til the hulles go off, cast
hem in a pot and couere þat no breth [2] go out. and boile hem right wel.
and cast þerinne gode mylke of allmandes and a pertye of flour of Rys wiþ
powdour gynger safroun. and salt.

[1] Almayne. Germany; called Almony No. 47. [2] breth. Breath, air,
steam. Ms. Ed. No. 2.

CHYCHES [1]. XX.III. XII.

Take chiches and wry hem [2] in ashes all nyzt, oþer lay hem in hoot
aymers [3], at morrowe [4], waisshe hem in clene water and do hem ouer
the fire with clene water. seeþ hem up and do þerto oyle, garlec, hole
safroun. powdour fort and salt, seeþ it and messe it forth.

[1] Chyches. Viciæ, vetches. In Fr. Chiches. [2] Wry hem. Dry hem, or
cover hem. Chaucer, v. wrey. [3] Aymers. Embers; of which it is evidently a
corruption. [4] at morrowe. Next Morning.

FRENCHE [1]. XX.III. XIII.

Take and seeþ white peson and take oute þe perrey [2] & parboile erbis &
hewe hem grete & cast hem in a pot with the perrey pulle oynouns & seeþ
hem hole wel in water & do hem to þe Perrey with oile & salt, colour it
with safroun & messe it and cast þeron powdour douce.

[1] Frenche. Contents have it more fully, Frenche Owtes. V. ad No. 6. [2]
Perrey. Pulp. V. ad No. 70.

MAKKE [1]. XX.III. XIIII.

Take drawen benes and seeþ hem wel. take hem up of the water and cast
hem in a morter grynde hem al to doust til þei be white as eny mylk, chawf
[2] a litell rede wyne, cast þeramong in þe gryndyng, do þerto salt, leshe it
in disshes. þanne take Oynouns and mynce hem smale and seeþ hem in oile
til þey be al broun [3]. and florissh the disshes therwith. and serue it forth.

[1] Makke. Ignotum. [2] Chawf. Warm. [3] broun. Brown.

AQUAPATYS [1]. XX.III. XV.

Pill garlec and cast it in a pot with water and oile. and seeþ it, do þerto
safroun, salt, and powdour fort and dresse it forth hool.

[1] Aquapatys. Aquapates, Contents. Perhaps named from the water used
in it.

SALAT. XX.III. XVI.

Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes,
porrectes [1], fenel and ton tressis [2], rew, rosemarye, purslarye [3], laue
and waische hem clene, pike hem, pluk hem small wiþ þyn [4] honde and
myng hem wel with rawe oile. lay on vynegur and salt, and serue it forth.

[1] Porrectes. Fr. Porrette. [2] Ton tressis. Cresses. V. Gloss. [3]
Purslarye. Purslain. [4] þyn. thine.

FENKEL IN SOPPES. XX.III. XVII.

Take blades of Fenkel. shrede hem not to smale, do hem to seeþ in water
and oile and oynouns mynced þerwith. do þerto safroun and salt and
powdour douce, serue it forth, take brede ytosted and lay the sewe onoward.

CLAT [1]. XX.III. XVIII.

Take elena campana and seeþ it water [2]. take it up and grynde it wel in a
morter. temper it up with ayrenn safroun and salt and do it ouer the fire and
lat it not boile. cast above powdour douce and serue it forth.

[1] Clat. Qu. [2] water; r. in water, as in No. 79.

APPULMOY [1]. XX.III. XIX.

Take Apples and seeþ hem in water, drawe hem thurgh a straynour. take
almaunde mylke & hony and flour of Rys, safroun and powdour fort and
salt. and seeþ it stondyng [2].

[1] Appulmoy. Appulmos. Ms. Ed. No. 17. named from the apples
employed. V. No. 149. [2] stondyng. thick.

SLETE [1] SOPPES. XX.IIII.

Take white of Lekes and slyt hem, and do hem to seeþ in wyne, oile and
salt, rost brede and lay in dysshes and the sewe above and serue it forth.

[1] Slete. slit.

LETELORYE [1]. XX.IIII. I.

Take Ayrenn and wryng hem thurgh a styunour and do þerto cowe mylke
with butter and safroun and salt and seeþ it wel. leshe it. and loke þat it be
stondyng. and serue it forth.

[1] Letelorye. The latter part of the compound is unknown, the first is Fr.
Lait, milk. Vide No. 68.

SOWPES DORRY [1]. XX.IIII. II.

Take Almaundes brayed, drawe hem up with wyne. ooile it, cast þeruppon
safroun and salt, take brede itosted in wyne. lay þerof a leyne [2] and
anoþer of þe sewe and alle togydre. florish it with sugur powdour gyngur
and serue it forth.

[1] Sowpes Dorry. Sops endorsed. V. Dorry in Gloss. [2] A leyne. a layer.

RAPE [1]. XX.IIII. III.

Take half fyges and half raisouns pike hem and waisshe

hem in water skalde hem in wyne. bray hem in a morter, and drawe hem
thurgh a straynour. cast hem in a pot and þerwiþ powdour of peper and
ooþer good powdours. alay it up with flour of Rys. and colour it with
saundres. salt it. & messe it forth.

[1] Rape. A dissyllable, as appears from Rapey in the Contents. Rapy,
Ms. Ed. No. 49. Rapee, ibid. II. 28.

SAWSE SARZYNE [1]. XX.IIII. IIII.

Take heppes and make hem clene. take Almaundes blaunched, frye hem in
oile and bray hem in a morter with heppes. drawe it up with rede wyne, and
do þerin sugur ynowhz with Powdour fort, lat it be stondyng, and alay it
with flour of Rys. and colour it with alkenet and messe it forth. and florish
it with Pomme garnet. If þou wilt in flesshe day. seeþ Capouns and take the
brawnn and tese hem smal and do þerto. and make the lico [2] of þis broth.

[1] Sawse Sarzyne. Sause. Contents. Saracen, we presume, from the
nation or people. There is a Recipe in Ms. Ed. No. 54 for a Bruet of
Sarcynesse, but there are no pomgranates concerned.
[2] lico. liquor.

CRÈME OF ALMAUNDES. XX.IIII. V.

Take Almaundes blaunched, grynde hem and drawe hem up thykke, set hem
ouer the fyre & boile hem. set hem adoun and spryng [1] hem wicii
Vyneger, cast hem abrode uppon a cloth and cast uppon hem sugur. whan it
is colde gadre it togydre and leshe it in dysshes.

[1] spryng. sprinkle.

GREWEL OF ALMAUNDES. XX.IIII. VI.

Take Almaundes blaunched, bray hem with oot meel [1]. and draw hem up
with water. cast þeron Safroun & salt &c.

[1] oot meel. oat-meal.

CAWDEL OF ALMAUND MYLK. XX.IIII. VII.

Take Almaundes blaunched and drawe hem up with wyne, do þerto
powdour of gyngur and sugur and colour it with Safroun. boile it and serue
it forth.

JOWTES [1] OF ALMAUND MYLKE. XX.IIII. VIII.

Take erbes, boile hem, hewe hem and grynde hem smale. and drawe hem up
with water. set hem on the fire and seeþ the rowtes with the mylke. and cast
þeron sugur & salt. & serue it forth.

[1] Jowtes. V. ad No. 60.

FYGEY [1]. XX.IIII. IX.

Take Almaundes blanched, grynde hem and drawe hem up with water and
wyne: quarter fygur hole raisouns. cast þerto powdour gyngur and hony
clarified. seeþ it wel & salt it, and serue forth.

[1] Fygey. So named from the figs therein used. A different Recipe, Ms.
Ed. No. 3, has no figs.

POCHEE [1]. XX.IIII. X.

Take Ayrenn and breke hem in scaldyng hoot water. and whan þei bene sode
ynowh. take hem up and take zolkes of ayren and rawe mylke and swyng
hem togydre, and do þerto powdour gyngur safroun and salt, set it ouere the
fire, and lat it not boile, and take ayrenn isode & cast þe sew onoward. &
serue it forth.

[1] Pochee. Poached eggs. Very different from the present way.

BREWET OF AYRENN. XX.IIII. XI.

Take ayrenn, water and butter, and seeþ hem yfere with safroun and
gobettes of chese. wryng ayrenn thurgh a straynour. whan the water hath
soden awhile: take þenne the ayrenn and swyng hem with verious. and cast
þerto. set it ouere the fire and lat it not boile. and serue it forth.

MACROWS [1]. XX.IIII. XII.

Take and make a thynne foyle of dowh. and kerve it on peces, and cast hem
on boillyng water & seeþ it wele. take chese and grate it and butter cast
bynethen and above as losyns. and serue forth.

[1] Macrows. Maccherone, according to the Recipe in Altieri,
corresponds nearly enough with our process; so that this title seems to want
mending, and yet I know not how to do it to satisfaction.

TOSTEE [1]. XX.IIII. XIII.

Take wyne and hony and found it [2] togyder and skym it clene. and seeþ it
long, do þerto powdour of gyngur. peper and salt, tost brede and lay the sew
þerto. kerue pecys of gyngur and flour it þerwith and messe it forth.

[1] Tostee. So called from the toasted bread. [2] found it. mix it.

GYNGAWDRY [1]. XX.IIII. XIIII.

Take the Powche [2] and the Lyuour [3] of haddok, codlyng and hake [4]
and of ooþer fisshe, parboile hem, take hem and dyce hem small, take of the
self broth and wyne, a layour of brede of galyntyne with gode powdours

and salt, cast þat fysshe þerinne and boile it. & do þerto amydoun. & colour
it grene.

[1] Gyngawdry. Qu. [2] Powche. Crop or stomach. [3] Lyuour. Liver. V.
No. 137. [4] Hake. "Asellus alter, sive Merlucius, Aldrov." So Mr. Ray. See
Pennant, III. p. 156.

ERBOWLE [1]. XX.IIII. XV.

Take bolas and scald hem with wyne and drawe hem with [2] a straynour do
hem in a pot, clarify hony and do þerto with powdour fort. and flour of Rys.
Salt it & florish it with whyte aneys. & serue it forth.

[1] Erbowle. Perhaps from the Belas, or Bullace employed. [2] with, i.e.
thurgh or thorough.

RESMOLLE [1]. XX.IIII. XVI.

Take Almaundes blaunched and drawe hem up with water and alye it with
flour of Rys and do þerto powdour of gyngur sugur and salt, and loke it be
not stondyng [2], messe it and serue it forth.

[1] Resmolle. From the Rice there used; for Ms. Ed. II. No. 5. has
Rysmoyle, where moyle seems to be Fr. moile, as written also in
the Roll. Rice molens potage. Lel. Coll. VI. p. 26.
[2] Not stondyng. Thin, diluted. V. No. 98. Not to [too] stondyng,
121.

VYAUNDE CYPRE [1]. XX.IIII. XVII.

Take oot mele and pike out the stones and grynde hem smal, and drawe hem
thurgh a straynour. take mede oþer wyne ifonded in sugur and do þise
þerinne. do þerto powdour and salt, and alay it with flour of Rys and do þat
it be stondyng. if thou wilt on flesh day; take hennes and pork ysode &
grynde hem smale and do þerto. & messe it forth.

[1] Cypre. Cipre, Contents here and No. 98.

VYANDE CYPRE OF SAMOUN [1]. XX.IIII. XVIII.

Take Almandes and bray hem unblaunched. take calwar [2] Samoun and
seeþ it in lewe water [3] drawe up þyn Almandes with the broth. pyke out
the bones out of the fyssh clene & grynde it small & cast þy mylk & þat
togyder & alye it with flour of Rys, do þerto powdour fort, sugur & salt &
colour it with alkenet & loke þat hit be not stondyng and messe it forth.

[1] Samoun. Salmon.
[2] calwar. Salwar, No. 167. R. Holme says, "Calver is a term used
to a Flounder when to be boiled in oil, vinegar, and spices and to be
kept in it." But in Lancashire Salmon newly taken and immediately
dressed is called Calver Salmon: and in Littleton Salar is a
young salmon.
[3] lewe water. warm. V. Gloss.

VYANND RYAL. XX.IIII. XIX.

Take wyne greke, oþer rynysshe wyne and hony clarified þerwith. take flour
of rys powdour of Gyngur oþ of peper & canel. oþer flour of canel.
powdour of clowes, safroun. sugur cypre. mylberyes, oþer saundres. &
medle alle þise togider. boile it and salt it. and loke þat it be stondyng.

COMPOST [1]. C.

Take rote of parsel. pasternak of rasenns [2]. scrape hem waisthe hem clene.
take rapes & caboches ypared and icorne [3]. take an erthen panne with
clene water & set it on the fire. cast all þise þerinne. whan þey buth boiled
cast þerto peeres & parboile hem wel. take þise thynges up & lat it kele on a
fair cloth, do þerto salt whan it is colde in a vessel take vineger & powdour
& safroun & do þerto. & lat alle þise thinges lye þerin al nyzt oþer al day,
take wyne greke and hony clarified togider lumbarde mustard & raisouns
corance al hool. & grynde powdour of canel powdour douce. & aneys hole.
& fenell seed. take alle þise thynges & cast togyder in a pot of erthe. and
take þerof whan þou wilt & serue forth.

[1] Compost. A composition to be always ready at hand. Holme, III. p.
78. Lel. Coll. VI. p. 5. [2] Pasternak of rasenns. Qu. [3] ypared and icorne.
The first relates to the Rapes, the second to the Caboches, and means carved
or cut in pieces.

GELE [1] OF FYSSH. C. I.

Take Tenches, pykes [2], eelys, turbut and plays [3], kerue hem to pecys.
scalde hem & waische hem clene. drye hem with a cloth do hem in a panne
do þerto half vyneger & half wyne & seeþ it wel. & take the Fysshe and
pike it clene, cole the broth thurgh a cloth into a erthen panne. do þerto
powdour of pep and safroun ynowh. lat it seeþ and skym it wel whan it is
ysode dof [4] grees clene, cowche fisshes on chargeours & cole the sewe
thorow a cloth onoward & serue it forth.

[1] Gele. Jelly. Gelee, Contents here and in the next Recipe.
Gely, Ms. Ed. No. 55, which presents us with much the same
prescription.

[2] It is commonly thought this fish was not extant in England till
the reign of H. VIII.; but see No. 107. 109. 114. So Lucys, or Tenchis,
Ms. Ed. II 1. 3. Pygus or Tenchis, II. 2. Pikys, 33 Chaucer, v. Luce;
and Lel. Coll. IV. p. 226. VI. p. 1. 5. Luce salt. Ibid. p. 6. Mr.
Topham's Ms. written about 1230, mentions Lupos aquaticos five
Luceas amongst the fish which the fishmonger was to have in his shop.
They were the arms of the Lucy family so early as Edw. I. See also
Pennant's Zool. III. p. 280, 410.
[3] Plays. Plaise, the fish.
[4] Dof, i. e. do of.

GELE OF FLESSH. C. II.

Take swyner feet & snowter and the eerys [1]. capouns. connynges calues
fete. & wiasche hem clene. & do hem to seeþ in the þriddel [2] of wyne &
vyneger and water and make forth as bifore.

[1] Eerys. Ears. [2] Thriddel. V. ad No. 67.

CHYSANNE [1]. C. III.

Take Roches. hole Tenches and plays & sinyte hem to gobettes. fry hem in
oyle blaunche almaundes. fry hem & cast wyne & of vyneger þer pridde
part þerwith fyges drawen & do þerto powdour fort and salt. boile it. lay the
Fisshe in an erthen panne cast the sewe þerto. seeþ oynouns ymynced &
cast þerinne. kepe hit and ete it colde.

[1] Chysanne. Qu.

CONGUR [1] IN SAWSE. C. IIII.

Take the Conger and scald hym. and smyte hym in pecys & seeþ hym. take
parsel. mynt. peleter. rosmarye. & a litul sawge. brede and salt, powdour
fort and a litel garlec, clower a lite, take and grynd it wel, drawe it up with
vyneger thurgh a clot. cast the fyssh in a vessel and do þe sewe onoward &
serue it forth.

[1] Congur. The Eel called Congre. Sawce, Contents here, and No. 105,
106.

RYGH [1] IN SAWSE. C. V.

Take Ryghzes and make hem clene and do hem to seeþ, pyke hem clene and
frye hem in oile. take Almandes and grynde hem in water or wyne, do þerto
almandes blaunched hole fryed in oile. & coraunce seeþ the lyour grynde it
smale & do þerto garlec ygronde & litel salt & verious powdour fort &
safroun & boile it yfere, lay the Fysshe in a vessel and cast the sewe þerto.
and messe it forth colde.

[1] Rygh. A Fish, and probably the Ruffe.

MAKEREL IN SAWSE. C. VI.

Take Makerels and smyte hem on pecys. cast hem on water and various.
seeþ hem with mynter and wiþ oother erbes, colour it grene or zelow, and
messe it forth.

PYKES IN BRASEY [1]. C. VII.

Take Pykes and undo hem on þe wombes [2] and waisshe hem clene and lay
hem on a roost Irne [3] þenne take gode wyne and powdour gynger & sugur

good wone [4] & salt, and boile it in an erthen panne & messe forth þe pyke
& lay the sewe onoward.

[1] Brasey. Qu. [2] Wombs. bellies. [3] roost Irene. a roasting iron. [4]
good wone. a good deal. V. Gloss.

PORPEYS IN BROTH. C. VIII.

Make as þou madest Noumbles of Flesh with oynouns.

BALLOC [1] BROTH. C. IX.

Take Eelys and hilde [2] hem and kerue hem to pecys and do hem to seeþ in
water and wyne so þat it be a litel ouer stepid [3]. do þerto sawge and ooþer
erbis with few [4] oynouns ymynced, whan the Eelis buth soden ynowz do
hem in a vessel, take a pyke and kerue it to gobettes and seeþ hym in the
same broth do þerto powdour gynger galyngale canel and peper, salt it and
cast the Eelys þerto & messe it forth.

[1] Balloc. Ballok, Contents. [2] hilde. skin. [3] on stepid. steeped
therein. V. No. 110. [4] few, i.e. a few.

ELES IN BREWET. C. X.

Take Crustes of brede and wyne and make a lyour, do þerto oynouns
ymynced, powdour. & canel. & a litel water and wyne. loke þat it be stepid,
do þerto salt, kerue þin Eelis & seeþ hem wel and serue hem forth.

CAWDEL OF SAMOUN C.XI.

Take the guttes of Samoun and make hem clene. perboile hem a lytell. take
hem up and dyce hem. slyt the white of Lekes and kerue hem smale. cole
the broth and do the lekes þerinne with oile and lat it boile togyd yfere [1].
do the Samoun icorne þerin, make a lyour of Almaundes mylke & of brede
& cast þerto spices, safroun and salt,

seeþ it wel. and loke þat it be not stondyng.

[1] togyd yfere. One of these should be struck out.

PLAYS IN CYEE. C.XII.

Take Plays and smyte hem [1] to pecys and fry hem in oyle. drawe a lyour
of brede & gode broth & vyneger. and do þerto powdour gynger. canel.
peper and salt and loke þat it be not stondyng.

[1] Vide No. 104. Qu.

FOR TO MAKE FLAUMPEYNS. C. XIII.

Take clene pork and boile it tendre. þenne hewe it small and bray it smal in
a morter. take fyges and boile hem tendre in smale ale. and bray hem and
tendre chese þerwith. þenne waisthe hem in water & þene lyes [1] hem alle
togider wit Ayrenn, þenne take powdour of pepper. or els powdour
marchannt & ayrenn and a porcioun of safroun and salt. þenne take blank
sugur. eyrenn & flour & make a past wit a roller, þene make þerof smale
pelettes [2]. & fry hem broun in clene grece & set hem asyde. þenne make
of þat ooþer deel [3] of þat past long coffyns [4] & do þat comade [5] þerin.
and close hem faire with a countoer [6], & pynche hem smale about. þanne
kyt aboue foure oþer sex wayes, þanne take euy [7] of þat kuttyng up, &
þenne colour it wit zolkes of Ayrenn, and plannt hem thick, into the

flaumpeyns above þat þou kuttest hem & set hem in an ovene and lat hem
bake eselich [8]. and þanne serue hem forth.

[1] lyer. mix. [2] Pelettes. Pelotys Ms. Ed. No. 16. Balls, pellets, from Fr.
pelote. [3] deel. deal, i.e. part, half. [4] Coffyns. Pies without lids. [5]
comade. Qu. [6] coutour. coverture, a lid. [7] euy. every. [8] eselich. easily,
gently.

FOR TO MAKE NOUMBLES IN LENT. C. XIIII.

Take the blode of pykes oþer of conger and nyme [1] the paunches of
pykes. of conger and of grete code lyng [2], & boile hem tendre & mynce
hem smale & do hem in þat blode. take crustes of white brede & strayne it
thurgh a cloth. þenne take oynouns iboiled and mynced. take peper and
safroun. wyne. vynegur aysell [3] oþer alegur & do þerto & serue forth.

[1] nyme. take. Perpetually used in Ms. Ed. from Sax. niman. [2] code
lyng. If a Codling be a small cod, as we now understand it, great codling
seems a contradiction in terms. [3] Aysell. Eisel, vinegar. Littleton.

FOR TO MAKE CHAWDON [1] FOR LENT. C. XV.

Take blode of gurnardes and congur & þe paunch of gurnardes and boile
hem tendre & mynce hem smale, and make a lyre of white Crustes and
oynouns ymynced, bray it in a morter & þanne boile it togyder til it be
stondyng. þenne take vynegur oþ aysell & safroun & put it þerto and serue
it forth.

[1] Chawdoun. V. Gloss.

FURMENTE WITH PORPEYS. C. XVI.

Take clene whete and bete it small in a morter and fanne out clene the
doust, þenne waisthe it clene and boile it tyl it be tendre and broun. þanne
take the secunde mylk of Almaundes & do þerto. boile hem togidur til it be
stondyng, and take þe first mylke & alye it up wiþ a penne [1]. take up the
porpays out of the Furmente & leshe hem in a dishe with hoot water. & do
safroun to þe furmente. and if the porpays be salt. seeþ it by hym self, and
serue it forth.

[1] Penne. Feather, or pin. Ms. Ed. 28.

FYLETTES IN GALYTYNE. C. XVII.

Take Pork, and rost it tyl the blode be tryed out & þe broth [1]. take crustes
of brede and bray hem in a morter, an drawe hem thurgh a cloth with þe
broth, þenne take oynouns an leshe hem on brede an do to the broth. þanne
take pork, and leshe it clene with a dressyng knyf and cast it into þe pot
broth, & lat it boile til it be more tendre. þanne take þat lyour þerto. þanne
take a porcion of peper and saundres & do þerto. þanne take parsel & ysope
& mynce it smale & do þerto. þanne take rede wyne oþer white grece &
raysouns & do þerto. & lat it boile a lytel.

[1] the broth. Supposed to be prepared beforehand.

VEEL IN BUKNADE [1]. C. XVIII.

Take fayr Veel and kyt it in smale pecys and boile it tendre in fyne broth
oþer in water. þanne take white brede oþer wastel [2], and drawe þerof a
white … lyour wiþ fyne broth, and do þe lyour to the Veel, & do safroun
þerto, þanne take parsel & bray it in a morter & the Juys [3] þerof do þerto,
and þanne is þis half zelow & half grene. þanne take a porcioun of wyne &

powdour marchant & do þerto and lat it boile wele, and do þerto a litel of
[4] vynegur. & serue forth.

[1] Buknade. V. No. 17. [2] Wastel. V. Gloss. [3] Juys. Juice. [4] litel of
vynegur. We say, a little vinegar, omitting of. So 152, a lytull of lard.

SOOLES IN CYNEE [1]. C. XIX.

Take Sooles and hylde hem, seeþ hem in water, smyte hem on pecys and

take away the fynnes. take oynouns iboiled & grynde the fynnes þerwith
and brede. drawe it up with the self broth. do þerto powdour fort, safroun &
hony clarified with salt, seeþ it alle yfere. broile the sooles & messe it in
dysshes & lay the sewe above. & serue forth.

[1] Cynee. Cyney, Contents, both here and No. 120. 123. See before, No.
25.

TENCHES IN CYNEE. XX.VI.

Take Tenches and smyte hem to pecys, fry hem, drawe a lyour of Raysouns
coraunce witþ wyne and water, do þerto hool raisouns & powdour of
gyngur of clowes of canel of peper do the Tenches þerto & seeþ hem with
sugur cypre & salt. & messe forth.

OYSTERS IN GRAVEY. XX.VI. I.

Schyl [1] Oysters and seeþ hem in wyne and in hare [2] own broth. cole the
broth thurgh a cloth. take almandes blaunched, grynde hem and drawe hem
up with the self broth. & alye it wiþ flour of Rys. and do the oysters

þerinne, cast in powdour of gyngur, sugur, macys. seeþ it not to stondyng
and serue forth.

[1] shell, take of the shells. [2] hare. their. her. No. 123. Chaucer.

MUSKELS [1] IN BREWET. XX.VI. II.

Take muskels, pyke hem, seeþ hem with the owne broth, make a lyour of
crustes [2] & vynegur do in oynouns mynced. & cast the muskels þerto &
seeþ it. & do þerto powdour with a lytel salt & safron the samewise make of
oysters.

[1] Muskles. muskels below, and the Contents. Muscles. [2] crustes. i.e.
of bread.

OYSTERS IN CYNEE. XX.VI. III.

Take Oysters parboile hem in her owne broth, make a lyour of crustes

of brede & drawe it up wiþ the broth and vynegur mynce oynouns & do
þerto with erbes. & cast the oysters þerinne. boile it. & do þerto powdour
fort & salt. & messe it forth.

CAWDEL OF MUSKELS. XX.VI. IIII.

Take and seeþ muskels, pyke hem clene, and waisshe hem clene in wyne.
take almandes & bray hem. take somme of the muskels and grynde hem. &
some hewe smale, drawe the muskels yground with the self broth. wryng
the almaundes with faire water. do alle þise togider. do þerto verious and
vyneger. take whyte of lekes & parboile hem wel. wryng oute the water and
hewe hem smale. cast oile þerto with oynouns parboiled & mynced smale

do þerto powdour fort, safroun and salt. a lytel seeþ it not to to [1] stondyng
& messe it forth.

[1] to to, i. e. too too. Vide No. 17.

MORTREWS OF FYSSH. XX.VI. V.

Take codlyng, haddok, oþ hake and lynours with the rawnes [1] and seeþ it
wel in water. pyke out þe bones, grynde smale the Fysshe, drawe a lyour of
almaundes & brede with the self broth. and do the Fysshe grounden þerto.
and seeþ it and do þerto powdour fort, safroun and salt, and make it
stondyng.

[1] rawnes. roes.

LAUMPREYS IN GALYNTYNE. XX.VI. VI.

Take Laumpreys and sle [1] hem with vynegur oþer with white wyne & salt,
scalde hem in water. slyt hem a litel at þer nauel…. & rest a litel at the
nauel. take out the guttes at the ende. kepe wele the blode. put the
Laumprey on a spyt. roost hym & kepe wel the grece. grynde raysouns of
coraunce. hym up [2] with vyneger. wyne. and crustes of brede. do þerto
powdour of gyngur. of galyngale [3]. flour of canel. powdour of clowes,
and do þerto raisouns of coraunce hoole. with þe blode & þe grece. seeþ it
& salt it, boile it not to stondyng, take up the Laumprey do hym in a
chargeour [4], & lay þe sewe onoward, & serue hym forth.

[1] sle. slay, kill. [2] hym up. A word seems omitted; drawe or lye. [3] of
galyngale, i. e. powder. V. No. 101. [4] Chargeour. charger or dish. V. No.
127.

LAUMPROUNS IN GALYNTYNE. XX.VI. VII.

Take Lamprouns and scalde hem. seeþ hem, meng powdour galyngale and
some of the broth togyder & boile it & do þerto powdour of gyngur & salt.
take the Laumprouns & boile hem & lay hem in dysshes. & lay the sewe
above. & serue fort.

LOSEYNS [1] IN FYSSH DAY. XX.VI. VIII.

Take Almandes unblaunched and waisthe hem clene, drawe hem up with
water. seeþ þe mylke & alye it up with loseyns. cast þerto safroun. sugur. &
salt & messe it forth with colyandre in confyt rede, & serue it forth.

[1] Loseyns. Losyns, Contents.

SOWPER OF GALYNTYNE [1]. XX.VI. IX.

Take powdour of galyngale with sugur and salt and boile it yfere. take brede
ytosted. and lay the sewe onoward. and serue it forth.

[1] Sowpes of Galyntyne. Contents has in, recte. Sowpes means
Sops.

SOBRE SAWSE. XX.VI. X.

Take Raysouns, grynde hem with crustes of brede; and drawe it up with
wyne. do þerto gode powdours and salt. and seeþ it. fry roches, looches,
sool, oþer ooþer gode Fyssh, cast þe sewe above, & serue it forth.

COLD BREWET. XX.VI. XI.

Take crome [1] of almaundes. dry it in a cloth. and whan it is dryed do it in
a vessel, do þerto salt, sugur, and white powdour of gyngur and Juys of
Fenel and wyne. and lat it wel stonde. lay full & messe & dresse it forth.

[1] crome. crumb, pulp.

PEERES [1] IN CONFYT. XX.VI. XII.

Take peeres and pare hem clene. take gode rede wyne & mulberes [2] oþer
saundres and seeþ þe peeres þerin & whan þei buth ysode, take hem up,
make a syryp of wyne greke. oþer vernage [3] with blaunche powdour oþer
white sugur and powdour gyngur & do the peres þerin. seeþ it a lytel &
messe it forth.

[1] Peeres. pears. [2] mulberes. mulberries, for colouring. [3] Vernage.
Vernaccia, a sort of Italian white wine. V. Gloss.

EGURDOUCE [1] OF FYSSHE. XX.VI. XIII.

Take Loches oþer Tenches oþer Solys smyte hem on pecys. fry hem in oyle.
take half wyne half vynegur and sugur & make a siryp. do þerto oynouns
icorue [2] raisouns coraunce. and grete raysouns. do þerto hole spices. gode
powdours and salt. messe þe fyssh & lay þe sewe aboue and serue forth.

[1] Egurdouce. Vide Gloss. [2] icorue, icorven. cut. V. Gloss.

COLDE BREWET. XX.VI. XIIII.

Take Almaundes and grynde hem. take the tweydel [1] of wyne oþer the
þriddell of vynegur. drawe up the Almaundes þerwith. take anys sugur &
branches of fenel grene a fewe. & drawe hem up togyder with þer mylke

take poudour of canell. of gyngur. clowes. & maces hoole. take kydde oþer
chikenns oþer flessh. & choppe hem small and seeþ hem. take all þis flessh
whan it is sodenn & lay it in a clene vessel & boile þer sewe & cast þerto
salt. þenne cast al þis in þe pot with flesh. &ter. [2]

[1] Tweydel. Two parts. [2] &ter. i. e. serue forth.

PEVORAT [1] FOR VEEL AND VENYSOUN. XX.VI. XV.

Take Brede & fry it in grece. drawe it up with broth and vynegur, take þerto
powdour of peper & salt and sette it on the fyre. boile it and messe it forth.

[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.

GYNGENER [1]. XX.VI. XIX.

Take payndemayn and pare it clene and funde it in Vinegur, grynde it and
temper it wiþ Vynegur, and with powdour gyngur and salt, drawe it thurgh a
straynour. and serue forth.

[1] Gyngener. From the powder of Ginger therein used.

VERDE [1] SAWSE. XX.VII.

Take parsel. mynt. garlek. a litul serpell [2] and sawge, a litul canel. gyngur.
piper. wyne. brede. vynegur & salt grynde it smal with

safroun & messe it forth.

[1] Verde. It has the sound of Green-sauce, but as there is no Sorel in it, it
is so named from the other herbs. [2] a litul serpell. Wild thyme.

SAWSE NOYRE FOR MALARD. XX.VII. I.

Take brede and blode iboiled. and grynde it and drawe it thurgh a cloth with
Vynegur, do þerto powdour of gyngur ad of peper. & þe grece of the
Maulard. salt it. boile it wel and serue it forth.

CAWDEL FOR GEES. XX.VII. II.

Take garlec and grynde it smale. Safroun and flour þerwith & salt. and
temper it up with Cowe Mylke. and seeþ it wel and serue it forth.

CHAWDOUN [1] FOR SWANNES XX.VII. III.

Take þe lyuer and þe offall [2] of the Swannes & do it to seeþ in gode broth.
take it up. take out þe bonys. take & hewe the flessh smale. make a Lyour of
crustes of brede & of þe blode of þe Swan ysoden. & do þerto powdour of
clowes & of piper & of wyne & salt, & seeþ it & cast þe flessh þerto
ihewed. and messe it forth with þe Swan.

[1] Chawdoun. V. Gloss. [2] offall. Exta, Gibles.

SAWSE CAMELYNE [1]. XX.VII. IIII.

Take Raysouns of Coraunce. & kyrnels of notys. & crustes of brede &
powdour of gyngur clowes flour of canel. bray it [2] wel togyder and do it
þerto. salt it, temper it up with vynegur. and serue it forth.

[1] Camelyne. Qu. if Canelyne from the Fluor of Canel? [2] bray. bray.

LUMBARD MUSTARD. XX.VII. V.

Take Mustard seed and waishe it & drye it in an ovene, grynde it drye. farse
it thurgh a farse. clarifie hony with wyne & vynegur & stere it wel togedrer
and make it thikke ynowz. & whan þou wilt spende þerof make it tnynne
with wyne.

NOTA. XX.VII. VI.

Cranes [1] and Herouns shul be armed [2] with lardes of Swyne. and eten
with gyngur.

[1] Cranes. A dish frequent formerly at great tables. Archæologia,
II. p. 171. mentioned with Herons, as here, Ms. Ed. 3. where the same
Recipe occurs. et v. Lel. Coll. IV. p. 226. VI. p. 38. Rabelais, IV.
c. 59. E. of Devon's Feast.
[2] armed. Ms. Ed. No. 3. has enarmed, as may be read there.
Enarmed, however, in Lel. Collect. IV. p. 225. means, decorated
with coate of arms. Sheldes of Brawn are there in armor, p. 226.
However, there is such a word as enorned. Leland, p. 280. 285. 297.
which approaches nearer.

NOTA. XX.VII. VII.

Pokok and Partruch shul be parboiled. lardid and rosted. and eten with
gyngeuer.

FRY BLAUNCHED. XX.VII. VIII.

Take Almandes blaunched and grynde hem al to doust, do þise in a thynne
foile. close it þerinnne fast. and fry it in Oile. clarifie hony with Wyne. &
bake it þerwith.

FRYTOUR OF PASTERNAKES OF APPLES [1]. XX.VII. IX.

Take skyrwater and pasternakes and apples, & parboile hem, make a batour
of flour and ayrenn, cast þerto ale. safroun & salt. wete hem in þe batour
and frye hem in oile or in grece. do þerto Almaund Mylk. & serue it forth.

[1] Frytour, &c. Contents has only, Frytours of Pasternakes. N. B.
Frytour is Fritter.

FRYTOUR OF MYLKE. XX.VII. X.

Take of cruddes [1] and presse out þe wheyze [2]. do þerto sum whyte of
ayrenn. fry hem. do þerto. & lay on sugur and messe forth.

[1] Cruddes. Curds, per metathesin. [2] wheyze. whey.

FRYTOUR OF ERBES. XX.VII. XI.

Take gode erbys. grynde hem and medle [1] hem with flour and water & a
lytel zest and salt, and frye hem in oyle. and ete hem with clere hony.

[1] medle. mix.

RASYOLS [1]. XX.VII. XII.

Take swyne lyuoers and seeþ hem wel. take brede & grate it. and take
zolkes of ayrenn. & make hit sowple [2] and do þerto a lytull of lard
carnoun lyche a dee [3]. chese gratyd [4] & whyte grece. powdour douce &
of gyngur & wynde it to balles [5] as grete as apples. take þe calle of þe
swyne & cast euere [6] by hym self þerin. Make a Crust in a trape [7]. and
lay þe ball þerin & bake it. and whan þey buth ynowz: put þerin a layour of
ayrenn with powdour fort and Safroun. and serue it forth.

[1] Rasyols. Rasiowls, Contents. Qu. the etymen. [2] sowple. supple. [3]
carnoun lyche a dee. Cut like dice, diced. Fr. De; singular of Dice. [4]
gratyd. grated. igrated, No. 153. [5] wynde it to balles, make it into Balls.
[6] euere. each. [7] trape. pan, or dish. French.

WHYTE MYLATES [1]. XX.VII. XIII.

Take Ayrenn and wryng hem thurgh a cloth. take powdour fort, brede
igrated, & safroun, & cast þerto a gode quantite of vynegur with a litull salt,
medle all yfere. make a foile in a trape & bake it wel þerinne. and serue it
forth.

[1] Mylates. Contents, Milates; but 155 as here. Qu.

CRUSTARDES [1] OF FLESSH. XX.VII. XIIII.

Take peiouns [2], chykens, and smale briddes smyte hem in gobettes. &
seeþ hem alle ifere in god broþ wiþ veriaws [3] do þerto safroun, make a
crust in a trape. and pynche it. & cowche þe flessh þerinne. & cast þerinne
Raisouns coraunce. powdour douce and salt. breke ayrenn and wryng hem
thurgh a cloth & swyng þe sewe of þe stewe þerwith and helde it [4] uppon
the flessh. couere it & bake it wel. and serue it forth.

[1] Crustards. Pies. [2] peiouns. pigeons. V. ad No. 48. [3] veriaws.
Verjuice. [4] helde it. pour, cast.

MYLATES OF PORK. XX.VII. XV.

Hewe Pork al to pecys and medle it with ayrenn & chese igrated. do þerto
powdour fort safroun & pyneres [1] with salt, make a crust in a trape, bake
it wel þerinne, and serue it forth.

[1] pyneres. Vide Pref.

CRUSTARDES OF FYSSHE. XX.VII. XVI.

Take loches, laumprouns, and Eelis. smyte hem on pecys, and stewe hem
wiþ Almaund Mylke and verions, frye the loches in oile as tofore. and lay
þe fissh þerinne. cast þeron powdour fort powdour douce. with raysons
coraunce & prunes damysyns. take galyntyn and þe sewe þerinne, and
swyng it togyder and cast in the trape. & bake it and serue it forth.

CRUSTARDES OF EERBIS [1] ON FYSSH DAY. XX.VII. XVII.

Take gode Eerbys and grynde hem smale with wallenotes pyked clene. a
grete portioun. lye it up almost wiþ as myche verions as water. seeþ it wel
with powdour and Safroun withoute Salt. make a crust in a trape and do þe
fyssh þerinne unstewed wiþ a litel oile & gode Powdour. whan it is half
ybake do þe sewe þerto & bake it up. If þou wilt make it clere of Fyssh seeþ
ayrenn harde. & take out þe zolkes & grinde hem with gode powdours. and
alye it up with gode stewes [2] and serue it forth.

[1] Erbis. Rather Erbis and Fissh. [2] stewes. V. No. 170.

LESSHES [1] FRYED IN LENTON [2]. XX.VII. XVIII.

Drawe a thick almaunde Mylke wiþ water. take dates and pyke hem clene
with apples and peeres & mynce hem with prunes damysyns. take out þe
stones out of þe prunes. & kerue the prunes a two. do þerto Raisouns sugur.
flour of canel. hoole macys and clowes. gode powdours & salt. colour hem
up with saundres. meng þise with oile, make a coffyn as þou didest bifore &
do þis Fars [3] þerin. and bake it wel and serue it forth.

[1] Leshes. V. Leche Lumbard in Gloss. [2] lenton. Lentoun, Contents, i.
e. Lent. [3] Fars. Vide Gloss.

WASTELS YFARCED. XX.VII. XIX.

Take a Wastel and hewe out þe crummes. take ayrenn & shepis talow & þe
crummes of þe same Wastell powdour fort & salt with Safroun and
Raisouns coraunce. & medle alle þise yfere & do it in þe Wastel. close it &
bynde it fast togidre. and seeþ it wel.

SAWGE YFARCED. XX.VIII.

Take sawge. grynde it and temper it up with ayrenn. a saweyster [1] & kerf
hym to gobettes and cast it in a possynet. and do þerwiþ grece & frye it.
Whan it is fryed ynowz cast þerto sawge with ayren make it not to harde.
cast þerto powdour douce, messe it forth. If it be in Ymber day; take sauge
butter & ayrenn. and lat it stonde wel by þe sause [2], & serue it forth.

[1] saweyster. Qu. [2] stonde wel by the sause. Become thick with the
sawce.

SAWGEAT [1]. XX.VIII. I.

Take Pork and seeþ it wel and grinde it smale and medle it wiþ ayren &
brede. ygrated. do þerto powdour fort and safroun with pyner & salt. take &
close litull Balles in foiles [2] of sawge. wete it with a batour of ayren & fry
it. & serue it forth.

[1] Sawgeat. So named from the Sage, or Sawge [2] foiles. leaves.

CRYSPES [1]. XX.VIII. II.

Take flour of pandemayn and medle it with white grece ouer the fyrer in a
chawfour [2] and do the batour þerto queyntlich [3] þurgh þy fyngours. or

thurgh a skymour. and lat it a litul [4] quayle [5] a litell so þe þer be hool
þerinne. And if þer wilt colour it wiþ alkenet yfoundyt. take hem up & cast
þerinne sugur, and serue hem forth.

[1] Cryspes. Ms. Ed. No. 26. Cryppys, meaning Crisps, Chaucer having
crips, by transposition, for crisp. In Kent p is commonly put before the s, as
haps is hasp, waps is wasp. V. Junius. V. Happs, and Haspe, and Wasp. [2]
chawfour. chaffing dish. [3] quentlich'. nicely. [4] a litul. Dele. [5] quayle.
an cool?

CRYSPELS. XX.VIII. III.

Take and make a foile of gode Past as thynne as Paper. kerue it out & fry it
in oile. oþer in þe [1] grece and þe remnaunt [2], take hony clarified and
flaunne [3] þerwith, alye hem up and serue hem forth.

[1] þe grece. Dele the. [2] þe remnant, i. e. as for the remnant. [3]
flaunne. French flau, custard.

TARTEE. XX.VIII. IIII.

Take pork ysode. hewe it & bray it. do þerto ayrenn. Raisouns sugur and
powdour of gyngur. powdour douce. and smale briddes þeramong & white
grece. take prunes, safroun. & salt, and make a crust in a trape & do þer
Fars [1] þerin. & bake it wel & serue it forth.

[1] þer Fars, r. þe Fars.

TART IN YMBRE [1] DAY. XX.VIII. V.

Take and parboile Oynouns presse out þe water & hewe hem smale. take
brede & bray it in a morter. and temper it up with Ayren. do þerto butter,
safroun and salt. & raisouns corauns. & a litel sugur with powdour douce.
and bake it in a trape. & serue it forth.

[1] Ymbre. Ember.

TART DE BRY [1]. XX.VIII. VI.

Take a Crust ynche depe in a trape. take zolkes of Ayren rawe & chese
ruayn [2]. & medle it & þe zolkes togyder. and do þerto powdour gyngur.
sugur. safroun. and salt. do it in a trape, bake it and serue it forth.

[1] de Bry. Qu. Brie, the country. [2] Chese ruayn. Qu. of Roisen. V. ad
49.

TART DE BRYMLENT [1]. XX.VIII. VII.

Take Fyges & Raysouns. & waisshe hem in Wyne. and grinde hem smale
with apples & peres clene ypiked. take hem up and cast hem in a pot wiþ
wyne and sugur. take salwar Salmoun [2] ysode. oþer codlyng, oþer
haddok, & bray hem smal. & do þerto white powdours & hool spices. &
salt. and seeþ it. and whanne it is sode ynowz. take it up and do it in a
vessel and lat it kele. make a Coffyn an ynche depe & do þe fars þerin.
Plaunt it boue [3] with prunes and damysyns. take þe stones out, and wiþ
dates quarte rede [4] dand piked clene. and couere the coffyn, and bake it
wel, and serue it forth.

[1] Brymlent. Perhaps Midlent or High Lent. Bryme, in Cotgrave, is
the midst of Winter. The fare is certainly lenten. A.S. [Anglo-
Saxon: bryme]. Solennis, or beginning of Lent, from A.S. [Anglo-Saxon:

brymm], ora, margo. Yet, after all, it may be a mistake for
Prymlent.
[2] salwar Samoun. V. ad No. 98.
[3] plaunt it above. Stick it above, or on the top.
[4] quarte red. quartered.

TARTES OF FLESH [1]. XX.VIII. VIII.

Take Pork ysode and grynde it smale. tarde [2] harde eyrenn isode &
ygrounde and do þerto with Chese ygronde. take gode powdour and hool
spices, sugur, safroun, and salt & do þerto. make a coffyn as to feel sayde
[3] & do þis þerinne, & plaunt it with smale briddes istyned & counyng. &
hewe hem to smale gobettes & bake it as tofore. & serue it forth.

[1] Tartes of Flesh. So we have Tarte Poleyn, Lel. Coll. IV. p. 226. i.e. of
Pullen, or Poultry. [2] tarde, r. take. For see No. 169. [3] to feel sayde.
perhaps, to hold the same.

TARTLETES. XX.VIII. IX.

Take Veel ysode and grinde it smale. take harde Eyrenn isode and yground
& do þerto with prunes hoole [1]. dates. icorue. pynes and Raisouns
coraunce. hool spices & powdour. sugur. salt, and make a litell coffyn and
do þis fars þerinne. & bake it & serue it forth.

[1] hoole, whole.

TARTES OF FYSSHE. XX.VIII. X.

Take Eelys and Samoun and smyte hem on pecys. & stewe it [1] in almaund
mylke and verious. drawe up on almaund mylk wiþ þe stewe. Pyke out the
bones clene of þe fyssh. and save þe myddell pece hoole of þe Eelys &
grinde þat ooþer fissh smale. and do þerto powdour, sugur, & salt and
grated brede. & fors þe Eelys þerwith þerer as [2] þe bonys were medle þe
ooþer dele of the fars & þe mylk togider. and colour it with saundres. make
a crust in a trape as before. and bake it þerin and serue it forth.

[1] it. rather hem, i.e. them. [2] þereras. where. V. No. 177.

SAMBOCADE [1]. XX.VIII. XI.

Take and make a Crust in a trape. & take a cruddes and wryng out þe
wheyze. and drawe hem þurgh a straynour and put in þe straynour crustes.
do þerto sugur the þridde part & somdel [2] whyte of Ayrenn. & shake þerin
blomes of elren [3]. & bake it up with curose [4] & messe it forth.

[1] Sambucade. As made of the Sambucus, or Elder. [2] Somdel. Some.
[3] Blom of Elren. Elder flowers. [4] curose.

ERBOLATES [1]. XX.VIII. XII.

Take parsel, myntes [2], sauerey, & sauge, tansey, veruayn, clarry, rewe,
ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle hem up
with Ayrenn. do butter in a trape. & do þe fars þerto. & bake it & messe it
forth.

[1] Erbolat, i.e. Herbolade, a confection of herbs. [2] myntes, mint.

NYSEBEK [1]. XX.VIII. XIII.

Take þere þridde part of sowre Dokkes and flour þerto. & bete it togeder tyl
it be as towh as eny lyme. cast þerto salt. & do it in a disshe holke [2] in þe
bothom, and let it out wiþ þy finger queynchche [3] in a chowfer [4] wiþ
oile. & frye it wel. and whan it is ynowhz: take it out and cast þerto suger
&c.

[1] Nysebek. Qu. [2] holke. Qu. hollow. [3] queynchche. an queyntlich',
as No. 162. [4] Chowfer. chaffing dish, as No. 162.

FOR TO MAKE POMME DORRYLE [1] AND OÞER ÞNGES.
XX.VIII. XIIII.

Take þe lire of Pork rawe. and grynde it smale. medle it up wiþ powdre fort,
safroun, and salt, and do þerto Raisouns of Coraunce, make balles þerof.
and wete it wele in white of ayrenn. & do it to seeþ in boillyng water. take
hem up and put hem on a spyt. rost hem wel and take parsel ygronde and
wryng it up with ayren & a party of flour. and lat erne [2] aboute þe spyt.
And if þou wilt, take for parsel safroun, and serue it forth.

[1] Pomme dorryle. Contents, pom dorryes, rectè, for MS. Ed. 42, has
Pommedorry; and see No. 177. So named from the balls and the gilding.
"Pommes dorées, golden apples." Cotgrave. Poundorroye. MS. Ed. 58; but
vide Dorry in Gloss.

[2] erne. Qu.

COTAGRES [1]. XX.VIII. XV.

Take and make þe self fars [2]. but do þerto pynes and sugur. take an hole
rowsted cok, pulle hym [3] & hylde [4] hym al togyder saue þe legges. take
a pigg and hilde [5] hym fro þe myddes dounward, fylle him ful of þe fars

& sowe hym fast togider. do hym in a panne & seeþ hym wel. and whan þei
bene isode: do hem on a spyt & rost it wele. colour it with zolkes of ayren
and safroun, lay þeron foyles [6] of gold and of siluer. and serue hit forth.

[1] Cotagres. This is a sumptuous dish. Perhaps we should read
Cokagres, from the cock and grees, or wild pig, therein used. V. vyne grace
in Gloss. [2] self fars. Same as preceding Recipe. [3] pulle hym, i.e. in
pieces. [4] hylde. cast. [5] hilde. skin. [6] foyles. leaves; of Laurel or Bay,
suppose; gilt and silvered for ornament.

HERT ROWEE [1]. XX.VIII. XVI.

Take þer mawe of þe grete Swyne. and fyfe oþer sex of pigges mawe. fyll
hem full of þe self fars. & sowe hem fast, perboile hem. take hem up &
make smale prews [2] of gode past and frye hem. take þese prews yfryed &
seeþ [3] hem þicke in þe mawes on þe fars made after [4] an urchoun
withoute legges. put hem on a spyt & roost hem & colour hem with safroun
& messe hem forth.

[1] Hert rowee. Contents, Hart rows; perhaps from heart. [2] prews. Qu.
V. in Gloss. [3] seeþ. There is a fault here; it means stick. [4] after, i. e. like.

POTEWS [1]. XX.VIII. XVII.

Take Pottes of Erþe lytell of half a quart and fyll hem full of fars of pomme
dorryes [2]. oþer make with þyn honde. oþer in a moolde pottes of þe self
fars. put hem in water & seeþ hem up wel. and whan þey buth ynowz. breke
þe pottes of erþe & do þe fars on þe spyt & rost hem wel. and whan þei buth
yrosted. colour hem as pomme dorryes. make of litull prewes [3] gode past,
frye hem oþer rost hem wel in grece. & make þerof Eerys [4] to pottes &
colour it. and make rosys [5] of gode past, & frye hem, & put þe steles [6]

in þe hole þer [7] þe spyt was. & colour it with whyte. oþer rede. & serue it
forth.

[1] Potews. probably from the pots employed. [2] pomme dorryes. Vide
ad No. 174. [3] prewes. V. ad 176. [4] eerys. Ears for the pots. V. 185. [5]
rosys. roses. [6] sleles. stalks. [7] þer. there, i.e. where. V. 170.

SACHUS [1]. XX.VIII. XVIII.

Take smale Sachellis of canuas and fille hem full of þe same fars [2] &
seeþ hem. and whan þey buth ynowz take of the canvas, rost hem & colour
hem &c.

[1] Sachus. I suppose sacks. [2] same fars. viz. as 174.

BURSEWS [1]. XX.VIII. XIX.

Take Pork, seeþ it and grynde it smale wiþ sodden ayren. do þerto gode
powdours and hole spices and salt with sugur. make þerof smale balles, and
cast hem in a batour [2] of ayren. & wete hem in flour. and frye hem in
grece as frytours [3]. and serue hem forth.

[1] Bursews. Different from Bursen in No. 11; therefore qu. etymon. [2]
Batour. batter. [3] frytours. fritters.

SPYNOCHES [1] YFRYED. XX.IX.

Take Spynoches. perboile hem in seþyng water. take hem up and presse . . .
out of þe water [2] and hem [3] in two. frye hem in oile clene. & do þerro
powdour. & serue forth.

[1] Spynoches. Spinage, which we use in the singular. [2] out of the
water. dele of; or it may mean, when out of the water. [3] hem r. hewe.

BENES YFRYED. XX.IX. I.

Take benes and seeþ hem almost til þey bersten. take and wryng out þer
water clene. do þerto Oynouns ysode and ymynced. and garlec þerwith. frye
hem in oile. oþer in grece. & do þerto powdour douce. & serue it forth.

RYSSHEWS [1] OF FRUYT. XX.IX. II.

Take Fyges and raisouns. pyke hem and waisshe hem in Wyne. grynde hem
wiþ apples and peeres. ypared and ypiked clene. do þerto gode powdours.
and hole spices. make bailes þerof. fryen in oile and serue hem forth.

[1] Rysshews. russhewses, Contents. Qu.

DARYOLS [1]. XX.IX. III.

Take Creme of Cowe mylke. oþer of Almandes. do þerto ayren with sugur,
safroun, and salt, medle it yfere. do it in a coffyn. of II. ynche depe. bake it
wel and serue it forth,

[1] Daryols. Qu.

FLAUMPENS [1]. XX.IX. IIII.

Take fat Pork ysode. pyke it clene. grynde it smale. grynde Chese & do
þerto. wiþ sugur and gode powdours. make a coffyn of an ynche depe. and
do þis fars þerin. make a thynne foile of gode past & kerue out þeroff smale
poyntes [2]. frye hem in fars [3]. & bake it up &c.

[1] Flaumpeyns. Flaumpens, Contents. V. No. 113. [2] Points, seems the
same as Prews, No. 176. [3] in fars, f. in the fars; and yet the Fars is
disposed of before; ergo quære.

CHEWETES [1] ON FLESSHE DAY. XX.IX. V.

Take þer lire of Pork and kerue it al to pecys. and hennes þerwith and do it
in a panne and frye it & make a Coffyn as to [2] a pye smale & do þerinne.

& do þeruppon zolkes of ayrenn. harde. powdour of gyngur and salt, couere
it & fry it in grece. oþer bake it wel and serue it forth.

[1] Chewets. V. 186. [2] as to, as for. V. No. 177.

CHEWETES ON FYSSH DAY. XX.IX. VI.

Take Turbut. haddok. Codlyng. and hake. and seeþ it. grynde it smale. and
do þerto Dates. ygrounden. raysouns pynes. gode powdoer and salt. make a
Coffyn as tofore saide. close þis þerin. and frye it in oile. oþer stue it in
gyngur. sugur. oþer in wyne. oþer bake it. & serue forth.

HASTLETES [1] OF FRUYT. XX.IX. VII.

Take Fyges iquarterid [2]. Raysouns hool dates and Almandes hoole. and
ryne [3] hem on a spyt and roost hem. and endore [4] hem as pomme
dorryes & serue hem forth.

[1] Hastletes. Hasteletes, Contents. [2] iquarterid. iquartered. [3] ryne.
run. [4] endore. endorse, MS. Ed. 42. II. 6. v. ad 147.

COMADORE [1]. XX.IX. VII.

Take Fyges and Raisouns. pyke hem and waisshe hem clene, skalde hem in
wyne. grynde hem right smale, cast sugur in þe self wyne. and founde it
togyder. drawe it up thurgh a straynour. & alye up þe fruyt þerwith. take
gode peerys and Apples. pare hem and take þe best, grynde hem smale and
cast þerto. set a pot on þe fuyrer [2] wiþ oyle and cast alle þise þynges
þerinne. and stere it warliche, and kepe it wel fro brennyng. and whan it is
fyned cast þerto powdours of gynger of canel. of galyngale. hool clowes

flour of canel. & macys hoole. cast þerto pynes a litel fryed in oile & salt,
and whan it is ynowz fyned: take it up and do it in a vessel & lat it kele. and
whan it is colde: kerue out with a knyf smale pecys of þe gretnesse & of þe
length of a litel fyngur. & close it fast in gode past. & frye hen in oile. &
serue forth.

[1] Comadore. Qu. [2] Fuyr. fire.

CHASTLETES [1], XX.IX. IX.

Take and make a foyle of gode past with a roller of a foot brode. &
lyngur[2] by cumpas. make iiii Coffyns of þe self past uppon þe rolleres þe
gretnesse of þe smale of þyn Arme. of vi ynche depnesse. make þe gretust
[3] in þe myddell. fasten þe foile in þe mouth upwarde. & fasten þee [4]
oþere foure in euery syde. kerue out keyntlich kyrnels [5] above in þe
manere of bataiwyng [6] and drye hem harde in an Ovene. oþer in þe
Sunne. In þe myddel Coffyn do a fars of Pork with gode Pork & ayrenn
rawe wiþ salt. & colour it wiþ safroun and do in anoþer Creme of
Almandes. and helde [7] it in anoþer [8] creme of Cowe mylke with ayrenn.
colour it with saundres.

anoþur manur. Fars of Fygur. of raysouns. of Apples. of Peeres. & holde
it in broun [9].

anoþer manere. do fars as to frytours blanched. and colour it with grene.
put þis to þe ovene & bake it wel. & serue it forth with ew ardaunt [10].

[1] Chastelets. Litlle castles, as is evident from the kernelling and the
battlements mentioned. Castles of jelly templewise made. Lel. Coll. IV. p.
227. [2] lynger. longer. [3] gretust. greatest. [4] þee, i. e. thou. [5] kyrnels.
Battlements. V. Gloss. Keyntlich, quaintly, curiously. V. Gloss. [6]

bataiwyng. embatteling. [7] helde. put, cast. [8] another. As the middle one
and only two more are provided for, the two remaining were to be filled, I
presume, in the same manner alternately. [9] holde it broun. make it brown.
[10] ew ardaunt. hot water. Eau, water; anciently written eue.

FOR TO MAKE II. [1] PECYS OF FLESSH TO FASTEN TOGYDER.
XX.IX. X.

Take a pece of fressh Flesh and do it in a pot for to seeþ. or take a pece of
fressh Flessh and kerue it al to gobetes. do it in a pot to seeþ. & take þe
wose [2] of comfery & put it in þe pot to þe flessh & it shal fasten anon, &
so serue it forth.

[1] II. Twey, Contents.
[2] wose. Roots of comfrey are of a very glutinous nature. Quincy.
Dispens. p. 100. Wose is A.S. [Anglo-Saxon: paer], humour,
juice. See Junius. v. Wos, and Mr. Strype's Life of Stow, p. VIII.

PUR FAIT YPOCRAS [1]. XX.IX. XI. Treys Unces de canett. & iii
unces

de gyngeuer. spykenard de Spayn le pays dun denerer [2], garyngale [3].
clowes, gylofre. poeurer long [4], noiez mugadez [5]. maziozame [6]
cardemonij [7] de chescun i. quart' douce [8] grayne & [9] de paradys stour
de queynel [10] de chescun dim [11] unce de toutes, soit fait powdour &c.

[1] Pur fait Ypocras. Id est, Pour faire Ypocras; a whole pipe of which
was provided for archbishop Nevill's feast about A.D. 1466, So that it was
in vast request formerly. [2] le pays d'un denerer, i.e. le pays d'un Denier.
[3] garyngale, i.e. galyngale. [4] poeurer long, r. poiurer long, i.e. poivre
long. [5] mugadez, r. muscadez; but q. as the French is muguette. Nutmegs.

[6] maziozame, r. marjorame. [7] Cardemonij, r. Cardamones. [8]
quartdouce, r. d'once.. Five penny weights. [9] &. dele. [10] queynel.
Perhaps Canell; but qu. as that is named before. [11] dim. dimid.

FOR TO MAKE BLANK MAUNGER [1]. XX.IX. XII.

Put Rys in water al a nyzt and at morowe waisshe hem clene, afterward put
hem to þe fyre fort [2] þey berst & not to myche. ssithen [3] take brawn of
Capouns, or of hennes. soden & drawe [4] it smale. after take mylke of
Almandes. and put in to þe Ryys & boile it. and whan it is yboiled put in þe
brawn & alye it þerwith. þat it be wel chargeaunt [5] and mung it fynelich'
[6] wel þat it sit not [7] to þe pot. and whan it is ynowz & chargeaunt. do
þerto sugur gode part, put þerin almandes. fryed in white grece. & dresse it
forth.

[1] blank maunger. Very different from that we make now. V. 36. [2] fyre
fort. strong fire. [3] ssithen. then. [4] drawe. make. [5] chargeaunt. stiff. So
below, ynowhz & chargeaunt. V.193, 194. V. Gloss. [6] mung it fynelich'
wel. stir it very well. [7] sit not. adheres not, and thereby burns not. Used
now in the North.

FOR TO MAKE BLANK DESNE [1]. XX.IX. XIII.

Take Brawn of Hennes or of Capouns ysoden withoute þe skyn. & hewe
hem as smale as þou may. & grinde hem in a morter. after take gode mylke
of Almandes & put þe brawn þerin. & stere it wel togyder & do hem to
seeþ. & take flour of Rys & amydoun & alay it. so þat it be chargeant. & do
þerto sugur a gode party. & a party of white grece. and when it is put in
disshes strewe uppon it blaunche powdour, and þenne put in blank desire
and mawmenye [2] in disshes togider. And serue forth.

[1] blank Desne. Desire, Contents; rectè. V. Gloss. The Recipe in MS.
Ed. 29 is much the same with this. [2] Mawmenye. See No. 194.

FOR TO MAKE MAWMENNY [1]. XX.IX. XIIII. Take þe chese and of
Flessh of Capouns or of Hennes. & hakke smale in a morter. take mylke of
Almandes with þe broth of freissh Beef, oþer freissh flessh. & put the flessh
in þe mylke oþer in the broth and set hem to þe frye [2]. & alye hem up
with flour of Ryse. or gastbon [3]. or amydoun. as chargeant as with blanke
desire. & with zolkes of ayren and safroun for to make it zelow. and when it
is dressit in disshes with blank desire styk above clowes de gilofre. &
strewe Powdour of galyngale above. and serue it forth.

[1] Mawmenny. Mawmoune, Contents. Maumene MS. Ed. 29. 30. vide
No. 193. See Preface for a fac-simile of this Recipe. [2] þe frye. an fyre? [3]
gastbon. Qu.

THE PETY PERUAUNT [1]. XX.IX. XV. Take male Marow [2]. hole
parade [3] and kerue it rawe. powdour of Gynger. zolkes of Ayrenn, dates
mynced. raisouns of coraunce. salt a lytel. & loke þat þou make þy past
with zolkes of Ayren. & þat no water come þerto. and forme þy coffyn. and
make up þy past.

[1] pety peruaunt. a paste; therefore, perhaps, paty; but qu. the latter
word. [2] male Marow. Qu. [3] parade. Qu.

PAYN PUFF [1]. XX.IX. XVI. Eodem modo fait payn puff. but make it
more tendre þe past. and loke þe past be rounde of þe payn puf as a coffyn
& a pye.

[1] Payn puff. Contents has, And the pete puant.

[1]XPLICIT.

[1] A blank was left in the original for a large E.

THE FOLLOWING MEMORANDUM AT THE
END OF THE ROLL.

"Antiquum hoc monumentum oblatum et missum est majestati vestræ
vicesimo septimo die mensis Julij, anno regno vestri fælicissimi
vicesimo viij ab humilimo vestro subdito, vestræque, majestati
fidelissimo

EDWARD STAFFORD, Hæres domus subversæ Buckinghamiens."

N.B. He was Lord Stafford and called Edward.

Edw. D. of Bucks beheaded 1521. 13 H. VIII.
|
Henry, restored in blood by H. VIII.; and again 1 Ed. VI.
|
Edw. aged 21, 1592; born 1592. 21. ob. 1525. f. 1625.
| 21
Edw. b. 1600. ——
1571 born.

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.

III.

Cranys and Herons schulle be euarund [1] wyth Lardons of swyne and
rostyd and etyn wyth gyngynyr.

[1] Perhaps enarmed, or enorned. See Mr. Brander's Roll, No. 146.

IV.

Pecokys and Partrigchis schul ben yparboyld and lardyd and etyn wyth
gyngenyr.

V. MORTERELYS [1].

Nym hennyn and porke and seth hem togedere nym the lyre [2] of the
hennyn and the porke and hakkyth finale and grynd hit al to dust and wyte
bred therwyth and temper it wyth the selve broth and wyth heyryn and
colure it with safroun and boyle it and disch it and cast theron powder of
peper and of gyngynyr and serve it forthe.

[1] V. Mortrews in Gloss. [2] Flesh.

VI. CAPONYS INC ONEYS.

Schal be sodyn. Nym the lyre and brek it smal In a morter and peper and
wyte bred therwyth and temper it wyth ale and ley it wyth the capoun. Nym
hard sodyn eyryn and hewe the wyte smal and kaste thereto and nym the
zolkys al hole and do hem in a dysch and boyle the capoun and colowre it
wyth safroun and salt it and messe it forthe.

VII. HENNYS [1] IN BRUET.

Schullyn be scaldyd and sodyn wyth porke and grynd pepyr and comyn
bred and ale and temper it wyth the selve broth and boyle and colowre it
wyth safroun and salt it and messe it forthe.

[1] Hens.

VIII. HARYS [1] IN CMEE [2].

Schul be parboylyd and lardyd and rostid and nym onyons and myce hem
rizt smal and fry hem in wyte gres and grynd peper bred and ale and the
onions therto and coloure it wyth safroun and salt it and serve it forth.

[1] Hares. [1] Perhaps Cinee; for see No. 51.

IX. HARIS IN TALBOTAYS.

Schul be hewe in gobbettys and sodyn with al the blod Nym bred piper and
ale and grynd togedere and temper it with the selve broth and boyle it and
salt it and serve it forthe.

X. CONYNGGYS [1] IN GRAVEY.

Schul be sodyn and hakkyd in gobbettys and grynd gyngynyr galyngale and
canel. and temper it up with god almand mylk and boyle it and nym macys
and clowys and kest [2] therin and the conynggis also and salt hym [3] and
serve it forthe.

[1] Rabbits. [2] Cast. [3] it, or perhaps hem.

XI. FOR TO MAKE A COLYS [1].

Nym hennys and schald hem wel. and seth hem after and nym the lyre and
hak yt smal and bray it with otyn grotys in a morter and with wyte bred and
temper it up wyth the broth Nym the grete bonys and grynd hem al to dust
and kest hem al in the broth and mak it thorw a clothe and boyle it and
serve it forthe.

[1] Cullis. V. Preface.

XII. FOR TO MAKE NOMBLES [1].

Nym the nomblys of the venysoun and wasch hem clene in water and salt
hem and seth hem in tweye waterys grynd pepyr bred and ale and temper it
wyth the secunde brothe and boyle it and hak the nomblys and do theryn
and serve it forthe.

[1] Umbles.

XIII. FOR TO MAKE BLANCHE BREWET DE ALYNGYN.

Nym kedys [1] and chekenys and hew hem in morsellys and seth hem in
almand mylk or in kyne mylke grynd gyngyner galingale and cast therto
and boyle it and serve it forthe.

[1] Kids.

XIV. FOR TO MAKE BLOMANGER [1].

Nym rys and lese hem and wasch hem clene and do thereto god almande
mylk and seth hem tyl they al to brest and than lat hem kele and nym the

lyre of the hennyn or of capouns and grynd hem smal kest therto wite grese
and boyle it Nym blanchyd almandys and safroun and set hem above in the
dysche and serve yt forthe.

[1] Blanc-manger. See again, No. 33, 34. II. No. 7. Chaucer writes it
Blankmanger.

XV. FOR TO MAKE AFRONCHEMOYLE [1].

Nym eyren wyth al the wyte and myse bred and schepys [2] talwe as gret as
dyses [3] grynd peper and safroun and cast therto and do hit in the schepis
wombe seth it wel and dresse it forthe of brode leches thynne.

[1] Frenchemulle d'un mouton. A sheeps call, or kell. Cotgrave. Junius, v.
Moil, says, "a French moile Chaucero est cibus delicatior, a dish made of
marrow and grated bread." [2] Sheep's fat. [3] dice; square bits, or bits as
big as dice.

XVI. FOR TO MAKE BRYMEUS.

Nym the tharmys [1] of a pygge and wasch hem clene in water and salt and
seth hem wel and than hak hem smale and grynd pepyr and safroun bred
and ale and boyle togedere Nym wytys of eyrynn and knede it wyth flour
and mak smal pelotys [2] and fry hem with wyte grees and do hem in
disches above that othere mete and serve it forthe.

[1] Rops, guts, puddings [2] Balls, pellets, from the French pelote.

XVII. FOR TO MAKE APPULMOS [1].

Nym appelyn and seth hem and lat hem kele and make hem thorw a clothe
and on flesch dayes kast therto god fat breyt [2] of Bef and god wyte grees
and sugar and safroun and almande mylk on fysch dayes oyle de olyve and
gode powdres [3] and serve it forthe.

[1] See No. 35. [2] Breth, i. e. broth. See No. 58. [3] Spices ground small.
See No. 27, 28. 35. 58. II. No. 4. 17. or perhaps of Galingale. II. 20. 24.

XVIII. FOR TO MAKE A FROYS [1].

Nym Veel and seth it wel and hak it smal and grynd bred peper and safroun
and do thereto and frye yt and presse it wel upon a bord and dresse yt
forthe.

[1] a Fraise

XIX. FOR TO MAKE FRUTURS [1].

Nym flowre and eyryn and grynd peper and safroun and mak therto a batour
and par aplyn and kyt hem to brode penys [2] and kest hem theryn and fry
hem in the batour wyth fresch grees and serve it forthe.

[1] Fritters. [2] Pieces as broad as pennies, or perhaps pecys.

XX. FOR TO MAKE CHANKE [1].

Nym Porke and seth it wel and hak yt smal nym eyryn wyth al the wytys
and swyng hem wel al togedere and kast god swete mylke thereto and boyle
yt and messe it forthe.

[1] Quære.

XXI. FOR TO MAKE JUSSEL.

Nym eyryn wyth al the wytys and mice bred grynd pepyr and safroun and
do therto and temper yt wyth god fresch broth of porke and boyle it wel and
messe yt forthe.

XXII. FOR TO MAKE GEES [1] IN OCHEPOT [2].

Nym and schald hem wel and hew hem wel in gobettys al rawe and seth
hem in her owyn grees and cast therto wyn or ale a cuppe ful and myce
onyons smal and do therto and boyle yt and salt yt and messe yt forthe.

[1] Gese. [2] Hochepot. Vide Gloss.

XXIII. FOR TO MAKE EYRYN IN BRUET.

Nym water and welle [1] yt and brek eyryn and kast theryn and grynd peper
and safroun and temper up wyth swete mylk and boyle it and hakke chese
smal and cast theryn and messe yt forthe.

[1] Quære the meaning.

XXIV. FOR TO MAKE CRAYTOUN [1].

Tak checonys and schald hem and seth hem and grvnd gyngen' other pepyr
and comyn and temper it up wyth god mylk and do the checonys theryn and
boyle hem and serve yt forthe.

[1] Vide ad No. 60 of the Roll.

XXV. FOR TO MAKE MYLK ROST.

Nym swete mylk and do yt in a panne nyn [1] eyryn wyth al the wyte and
swyng hem wel and cast therto and colowre yt wyth safroun and boyl it tyl
yt wexe thikke and thanne seth [2] yt thorw a culdore [3] and nym that,
leyyth [4] and presse yt up on a bord and wan yt ys cold larde it and scher
yt on schyverys and roste yt on a grydern and serve yt forthe.

[1] Read nym. [2] strain. See No. 27. [3] Cuilinder. [4] That which is left
in the cullinder.

XXVI. FOR TO MAKE CRYPPYS [1].

Nym flour and wytys of eyryn sugur other hony and sweyng togedere and
mak a batour nym wyte grees and do yt in a posnet and cast the batur
thereyn and stury to thou have many [2] and tak hem up and messe hem
wyth the frutours and serve forthe.

[1] Meaning, crisps. V. Gloss. [2] It will run into lumps, I suppose.

XXVII. FOR TO MAKE BERANDYLES [1].

Nym Hennys and seth hem wyth god Buf and wan hi ben sodyn nym the
Hennyn and do awey the bonys and bray smal yn a mortar and temper yt
wyth the broth and seth yt thorw a culdore and cast therto powder of
gyngenyr and sugur and graynys of powmis gernatys [2] and boyle yt and
dresse yt in dysches and cast above clowys gylofres [3] and maces and god
powder [4] serve yt forthe.

[1] Quære the meaning. [2] Pomegranates. V. No. 39. [3] Not clove-
gilliflowers, but cloves. See No. 30, 31, 40. [4] See No. 17, note [3].

XXVIII. FOR TO MAKE CAPONS IN CASSELYS.

Nym caponys and schald hem nym a penne and opyn the skyn at the hevyd
[1] and blowe hem tyl the skyn ryse from the flesshe and do of the skyn al
hole and seth the lyre of Hennyn and zolkys of heyryn and god powder and
make a Farsure [2] and fil ful the skyn and parboyle yt and do yt on a spete
and rost yt and droppe [3] yt wyth zolkys of eyryn and god powder rostyng
and nym the caponys body and larde yt and roste it and nym almaunde
mylk and amydoun [4] and mak a batur and droppe the body rostyng and
serve yt forthe.

[1] Head. Sax. [Anglo-Saxon: heofod] and [Anglo-Saxon: hevod], hence
our Head. [2] stuffing. [3] baste. [4] Vide Gloss.

XXIX. FOR TO MAKE THE BLANK SURRY [1].

Tak brann [2] of caponys other of hennys and the thyes [3] wythowte the
skyn and kerf hem smal als thou mayst and grynd hem smal in a morter and
tak mylk of Almaundys and do yn the branne and grynd hem thanne
togedere and and seth hem togeder' and tak flour of rys other amydoun and
lye it that yt be charchant and do therto sugur a god parti and a party of wyt
grees and boyle yt and wan yt ys don in dyschis straw upon blank poudere
and do togedere blank de sury and manmene [4] in a dysch and serve it
forthe.

[1] Vide Blank Desire in Gloss. [2] Perhaps brawn, the brawny part. See
No. 33, and the Gloss. [3] Thighs. [4] See the next number. Quære
Mawmeny.

XXX. FOR TO MAKE MANMENE [1].

Tak the thyys [2] other the flesch of the caponys fede [3] hem and kerf hem
smal into a morter and tak mylk of Almandys wyth broth of fresch Buf and

do the flesch in the mylk or in the broth and do yt to the fyre and myng yt
togedere wyth flour of Rys othere of wastelys als charchaut als the blank de
sure and wyth the zolkys of eyryn for to make it zelow and safroun and wan
yt ys dressyd in dysches wyth blank de sure straw upon clowys of gelofre
[4] and straw upon powdre of galentyn and serve yt forthe.

[1] Vide Number 29, and the Gloss. [2] Thighs. [3] Quære. [4] See No.
27, note [3].

XXXI. FOR TO MAKE BRUET OF ALMAYNE.

Tak Partrichys rostyd and checonys and qualys rostyd and larkys ywol and
demembre the other and mak a god cawdel and dresse the flesch in a dysch
and strawe powder of galentyn therupon. styk upon clowys of gelofre and
serve yt forthe.

XXXII. FOR RO MAKE BRUET OF LOMBARDYE.

Tak chekenys or hennys or othere flesch and mak the colowre als red as any
blod and tak peper and kanel and gyngyner bred [1] and grynd hem in a
morter and a porcion of bred and mak that bruer thenne and do that flesch in
that broth and mak hem boyle togedere and stury it wel and tak eggys and
temper hem wyth Jus of Parcyle and wryng hem thorwe a cloth and wan
that bruet is boylyd do that therto and meng tham togedere wyth fayr grees
so that yt be fat ynow and serve yt forthe.

[1] This is still in use, and, it seems, is an old compound.

XXXIII. FOR TO MAKE BLOMANGER [1].

Do Ris in water al nyzt and upon the morwe wasch hem wel and do hem
upon the fyre for to [2] they breke and nozt for to muche and tak Brann [3]
of Caponis sodyn and wel ydraw [4] and smal and tak almaund mylk and
boyle it wel wyth ris and wan it is yboylyd do the flesch therin so that it be
charghaunt and do therto a god party of sugure and wan it ys dressyd forth
in dischis straw theron blaunche Pouder and strik [5] theron Almaundys
fryed wyt wyte grece [6] and serve yt forthe.

[1] See No. 14. [2] till. for, however, abounds. [3] See No. 29. note d. [4]
Perhaps, strained. See No. 49; and Part II. No. 33. [5] Perhaps, stik, i.e.
stick; but see 34. [6] Grese. Fat, or lard.

XXXIV. FOR TO MAKE SANDALE THAT PARTY TO
BLOMANGER.

Tak Flesch of Caponys and of Pork sodyn kerf yt smal into a morter
togedere and bray that wel. and temper it up wyth broth of Caponys and of
Pork that yt be wel charchaunt also the crem of Almaundys and grynd egges
and safroun or sandres togedere that it be coloured and straw upon Powder
of Galentyn and strik thereon clowys and maces and serve it forthe.

XXXV. FOR TO MAKE APULMOS [1].

Tak Applys and seth hem and let hem kele and after mak hem thorwe a
cloth and do hem im a pot and kast to that mylk of Almaundys wyth god
broth of Buf in Flesch dayes do bred ymyed [2] therto. And the fisch dayes
do therto oyle of olyve and do therto sugur and colour it wyth safroun and
strew theron Powder and serve it forthe.

[1] See No. 17. [2] ymyced, i.e. minced.

XXXVI. FOR TO MAKE METE GELEE [1] THAT IT BE WEL
CHARIAUNT.

Tak wyte wyn and a party of water and safroun and gode spicis and flesch
of Piggys or of Hennys or fresch Fisch and boyle them togedere and after
wan yt ys boylyd and cold dres yt in dischis and serve yt forthe.

[1] meat jelly.

XXXVII. FOR TO MAKE MURREY [1].

Tak mulbery [2] and bray hem in a morter and wryng [3] hem thorth a cloth
and do hem in a pot over the fyre and do thereto fat bred and wyte gresse
and let it nazt boyle no ofter than onys and do thereto a god party of sugur
and zif yt be nozt ynowe colowrd brey mulburus and serve yt forthe.

[1] Morrey. Part II. No. 26. [2] This is to be understood pluraly, quasi
mulberries. [2] Read wryng. For see part II. No. 17. 2B. Chaucer, v. wronge
and ywrong.

XXXVIII. FOR TO MAKE A PENCHE OF EGGES.

Tak water and do it in a panne to the fyre and lat yt sethe and after tak eggs
and brek hem and cast hem in the water and after tak a chese and kerf yt on
fowr partins and cast in the water and wanne the chese and the eggys ben
wel sodyn tak hem owt of the water and wasch hem in clene water and tak
wastel breed and temper yt wyth mylk of a kow. and after do yt over the
fyre and after forsy yt wyth gyngener and wyth cornyn and colowr yt wyth
safroun and lye yt wyth eggys and oyle the sewe wyth Boter and kep wel
the chese owt and dresse the sewe and dymo [1] eggys thereon al ful and

kerf thy chese in lytyl schyms and do hem in the sewe wyth eggys and serve
yt forthe.

[1] Perhaps, do mo, i.e. put more.

XXXIX. FOR TO MAKE COMYN.

Tak god Almaunde mylk and lat yt boyle and do ther'in amydoun wyth
flowr of Rys and colowr yt wyth safroun and after dresse yt wyth graynis of
Poungarnetts [1] other wyth reysens zyf thow hast non other and tak sugur
and do theryn and serve it forthe.

[1] Vide No. 27.

XIV. For to make Fruturs [1].

Tak crommys [2] of wyte bred and the flowris of the swete Appyltre and
zolkys of Eggys and bray hem togedere in a morter and temper yt up wyth
wyte wyn and mak yt to sethe and wan yt is thykke do thereto god spicis of
gyngener galyngale canel and clowys gelofre and serve yt forth;

[1] Fritters. [2] Crumbs.

XLI. For to make Rosee [1].

Tak the flowris of Rosys and wasch hem wel in water and after bray hem
wel in a morter and than tak Almondys and temper hem and seth hem and
after tak flesch of capons or of hennys and hac yt smale and than bray hem
wel in a morter and than do yt in the Rose [2] so that the flesch acorde wyth
the mylk and so that the mete be charchaunt and after do yt to the fyre to

boyle and do thereto sugur and safroun that yt be wel ycolowrd and rosy of
levys and of the forseyde flowrys and serve yt forth.

[1] Vide No. 47. [2] i.e. Rosee.

XLII. FOR TO MAKE POMMEDORRY [1].

Tak Buff and hewe yt smal al raw and cast yt in a morter and grynd yt nozt
to smal tak safroun and grynd therewyth wan yt ys grounde tak the wyte of
the eyryn zyf yt be nozt styf. Cast into the Buf pouder of Pepyr olde resyns
and of coronse set over a panne wyth fayr water and mak pelotys of the Buf
and wan the water and the pelots ys wel yboylyd and [2] set yt adoun and
kele yt and put yt on a broche and rost yt and endorre yt wyth zolkys of
eyryn and serve yt forthe.

[1] Vide No. 58. [2] dele and.

XLIII. FOR TO MAKE LONGE DE BUF [1].

Nym the tonge of the rether [2] and schalde and schawe [3] yt wel and rizt
clene and seth yt and sethe nym a broche [4] and larde yt wyth lardons and
wyth clowys and gelofre and do it rostyng and drop yt wel yt rostyd [5]
wyth zolkys of eyrin and dresse it forthe.

[1] Neat's Tongue. Make signifies to dress, as II. 12. [2] The ox or cow.
Lye in Jun. Etymolog. v. Rother. [3] Shave, scrape. [4] A larding-pin. [5]
Pehaps, wyle it rostyth.

XLIV. FOR TO MAKE REW DE RUMSY.

Nym swynys fet and eyr [1] and make hem clene and seth hem alf wyth
wyn and half wyth water cast mycyd onyons thereto and god spicis and wan
they be ysodyn nym and rosty hem in a grydere wan it is yrostyd kest
thereto of the selve broth hy lyed wyth amydoun and anyeyd onyons [2] and
serve yt forth.

[1] To be understood plurally, Ears. [2] Miswritten for mycyd, i. e.
minced onyons.

XLV. FOR TO MAKE BUKKENADE [1].

Nym god fresch flesch wat maner so yt be and hew yt in smale morselys
and seth yt wyth gode fresch buf and cast thereto gode mynced onyons and
gode spicerye and alyth [2] wyth eyryn and boyle and dresse yt forth.

[1] Vide No. 52. [2] Stiffen, thicken it. See No. 44. where lyed has that
sense. See also 46.

XLVI. FOR TO MAKE SPINE [1].

Nym the flowrys of the haw thorn clene gaderyd and bray hem al to dust
and temper hem wyth Almaunde mylk and aly yt wyth amydoun and wyth
eyryn wel rykke [2] and boyle it and messe yt forth and flowrys and levys
abovyn on [3].

[1] This dish, no doubt, takes its name from Spina, of which it is made.
[2] Read, þykke, thykke. [3] It means laid upon it.

XLVII. FOR TO MAKE ROSEE [1] AND FRESEE AND SWAN
SCHAL BE YMAD IN THE SELVE MANER.

Nym pyggus and hennys and other maner fresch flesch and hew yt in
morselys and seth yt in wyth wyn and [2] gyngyner and galyngale and
gelofre and canel [3] and bray yt wel and kest thereto and alye yt wyth
amydoun other wyth flowr of rys.

[1] Vide No. 41. [2] Perhaps, in wyn with. [3] Cinamon. Vide Gloss.

XLVIII. FOR TO MAKE AN AMENDEMENT FORMETE THAT YS
TO [1] SALT AND OVER MYCHYL.

Nym etemele and bynd yt in a fayr lynnen clowt and lat yt honge in the pot
so that yt thowche nozt the bottym and lat it hongy thereynne a god wyle
and seþh [2] set yt fro the fyre and let yt kele and yt schal be fresch ynow
wythoute any other maner licowr ydo thereto.

[1] id est, too. [2] Read, seth, i.e. then.

XLIX. FOR TO MAKE RAPY [1].

Tak Fygys and reysyns and wyn and grynd hem togeder tak and draw hem
thorw a cloth and do thereto powder of Alkenet other of rys and do thereto a
god quantite of pepir and vyneger and boyle it togeder and messe yt and
serve yt forth.

[1] Vide Part II. No. 1. 28.

L. FOR TO MAKE AN EGGE DOWS [1].

Tak Almaundys and mak god mylk and temper wyth god wyneger clene tak
reysynys and boyle hem in clene water and tak the reysynis and tak hem

owt of the water and boyle hem wyth mylk and zyf thow wyl colowr yt
wyth safron and serve yt forth.

[1] Vide ad Part II. No. 21. There are no eggs concerned, so no doubt it
should be Eger Dows. Vide Gloss.

LI. FOR TO MAKE A MALLARD IN CYNEY [1].

Tak a mallard and pul hym drye and swyng over the fyre draw hym but lat
hym touche no water and hew hym in gobettys and do hym in a pot of clene
water boyle hem wel and tak onyons and boyle and bred and pepyr and
grynd togedere and draw thorw a cloth temper wyth wyn and boyle yt and
serve yt forth.

[1] See No. 8.

LII. FOR TO MAKE A BUKKENADE [1].

Tak veel and boyle it tak zolkys of eggys and mak hem thykke tak macis
and powdre of gyngyner and powder of peper and boyle yt togeder and
messe yt forth.

[1] Vide No. 45.

LIII. FOR TO MAKE A ROO BROTH [1].

Tak Parsile and Ysop and Sauge and hak yt smal boil it in wyn and in

water and a lytyl powdre of peper and messe yt forth.

[1] Deer or Roes are not mentioned, as in Mr. Brander's Roll, No. 14,
ergo quære. It is a meager business. Can it mean Rue-Broth for penitents?

LIV. FOR TO MAK A BRUET OF SARCYNESSE.

Tak the lyre of the fresch Buf and bet it al in pecis and bred and fry yt in
fresch gres tak it up and and drye it and do yt in a vessel wyth wyn and
sugur and powdre of clowys boyle yt togedere tyl the flesch have drong the
liycoure and take the almande mylk and quibibz macis and clowys and
boyle hem togedere tak the flesch and do thereto and messe it forth.

LV. FOR TO MAKE A GELY [1].

Tak hoggys fet other pyggys other erys other partrichys other chiconys and
do hem togedere and serh [2] hem in a pot and do hem in flowre of canel
and clowys other or grounde [3] do thereto vineger and tak and do the broth
in a clene vessel of al thys and tak the Flesch and kerf yt in smal morselys
and do yt therein tak powder of galyngale and cast above and lat yt kels tak
bronches of the lorer tre and styk over it and kep yt al so longe as thou wilt
and serve yt forth.

[1] Jelly. [2] seþ, i. e. seeth. [3] Not clearly expressed. It means either
Cinamon or Cloves, and either in flour or ground.

LVI. FOR TO KEPE VENISON FRO RESTYNG.

Tak venisoun wan yt ys newe and cuver it hastely wyth Fern that no wynd
may come thereto and wan thou hast ycuver yt wel led yt hom and do yt in
a soler that sonne ne wynd may come thereto and dimembre it and do yt in
a clene water and lef yt ther' half a day and after do yt up on herdeles for to

drie and wan yt ys drye tak salt and do after thy venisoun axit [1] and do yt
boyle in water that yt be other [2] so salt als water of the see and moche
more and after lat the water be cold that it be thynne and thanne do thy
Venisoun in the water and lat yt be therein thre daies and thre nyzt [3] and
after tak yt owt of the water and salt it wyth drie salt ryzt wel in a barel and
wan thy barel ys ful cuver it hastely that sunne ne wynd come thereto.

[1] as thy venison requires. See Gloss. to Chaucer for axe. [2] Dele. [3] A
plural, as in No. 57.

LVII. FOR TO DO AWAY RESTYN [1] OF VENISOUN.

Tak the Venisoun that ys rest and do yt in cold water and after mak an hole
in the herthe and lat yt be thereyn thre dayes and thre nyzt and after tak yt
up and spot yt wel wyth gret salt of peite [2] there were the restyng ys and
after lat yt hange in reyn water al nyzt or more.

[1] Restiness. It should be rather restyng. See below. [2] Pierre, or Petre.

LVIII. FOR TO MAKE POUNDORROGE [1].

Tak Partrichis wit [2] longe filettis of Pork al raw and hak hem wel smale
and bray hem in a morter and wan they be wel brayed do thereto god plente
of pouder and zolkys of eyryn and after mak thereof a Farsure formed of the
gretnesse of a onyoun and after do it boyle in god breth of Buf other of Pork
after lat yt kele and after do it on a broche of Hasel and do them to the fere
to roste and after mak god bature of floure and egge on bature wyt and
another zelow and do thereto god plente of sugur and tak a fethere or a styk
and tak of the bature and peynte thereon above the applyn so that on be wyt
and that other zelow wel colourd.

[1] Vide No. 42. [2] with.

EXPLICIT SERVICIUM DE CARNIBUS.

Hic incipit Servicium de Pissibus_ [1].

[1] See p. 1

I. FOR TO MAKE EGARDUSE [1].

Tak Lucys [2] or Tenchis and hak hem smal in gobette and fry hem in oyle
de olive and syth nym vineger and the thredde party of sugur and myncyd
onyons smal and boyle al togedere and cast thereyn clowys macys and
quibibz and serve yt forthe.

[1] See No. 21 below, and part I. No. 50. [2] Lucy, I presume, means the
Pike; so that this fish was known here long before the reign of H. VIII.
though it is commonly thought otherwise. V. Gloss.

II. FOR TO MAKE RAPY [1].

Tak pyg' or Tenchis or other maner fresch fysch and fry yt wyth oyle de
olive and syth nym the crustys of wyt bred and canel and bray yt al wel in a
mortere and temper yt up wyth god wyn and cole [2] yt thorw an hersyve
and that yt be al cole [3] of canel and boyle yt and cast therein hole clowys
and macys and quibibz and do the fysch in dischis and rape [4] abovyn and
dresse yt forthe.

[1] Vide No. 49. [2] Strain, from Lat. colo. [3] Strained, or cleared. [4]
This Rape is what the dish takes its name from. Perhaps means grape from

the French raper. Vide No. 28.

III. FOR TO MAKE FYGEY.

Nym Lucys or tenchis and hak hem in morsell' and fry hem tak vyneger and
the thredde party of sugur myncy onyons smal and boyle al togedyr cast
ther'yn macis clowys quibibz and serve yt forth.

IIII. FOR TO MAKE POMMYS MORLES.

Nym Rys and bray hem [1] wel and temper hem up wyth almaunde mylk
and boyle yt nym applyn and par' hem and sher hem smal als dicis and cast
hem ther'yn after the boylyng and cast sugur wyth al and colowr yt wyth
safroun and cast ther'to pouder and serve yt forthe.

[1] Rice, as it consists of grains, is here considered as a plural. See also
No. 5. 7, 8.

V. FOR TO MAKE RYS MOYLE [1].

Nym rys and bray hem ryzt wel in a morter and cast ther'to god
Almaunde mylk and sugur and salt boyle yt and serve yt forth.

[1] Vide Gloss.

VI. FOR TO MAKE SOWPYS DORRY.

Nym onyons and mynce hem smale and fry hem in oyl dolyf Nym wyn and
boyle yt wyth the onyouns roste wyte bred and do yt in dischis and god
Almande mylk also and do ther'above and serve yt forthe.

VII. FOR TO MAKE BLOMANGER [1] OF FYSCH.

Tak a pound of rys les hem wel and wasch and seth tyl they breste and lat
hem kele and do ther'to mylk of to pound of Almandys nym the

Perche or the Lopuster and boyle yt and kest sugur and salt also ther'to
and serve yt forth.

[1] See note on No. 14. of Part I.

VIII. FOR TO MAKE A POTAGE OF RYS.

Tak Rys and les hem and wasch hem clene and seth hem tyl they breste and
than lat hem kele and seth cast ther'to Almand mylk and colour it wyth
safroun and boyle it and messe yt forth.

IX. FOR TO MAKE LAMPREY FRESCH IN GALENTYNE [1].

Schal be latyn blod atte Navel and schald yt and rost yt and ley yt al hole up
on a Plater and zyf hym forth wyth Galentyn that be mad of Galyngale
gyngener and canel and dresse yt forth.

[1] This is a made or compounded thing. See both here, and in the next
Number, and v. Gloss.

X. FOR TO MAKE SALT LAMPREY IN GALENTYNE [1].

Yt schal be stoppit [2] over nyzt in lews water and in braan and flowe and
sodyn and pyl onyons and seth hem and ley hem al hol by the Lomprey and
zif hem forthe wyth galentyne makyth [3] wyth strong vyneger and wyth
paryng of wyt bred and boyle it al togeder' and serve yt forthe.

[1] See note [1] on the last Number. [2] Perhaps, steppit, i. e. steeped. See
No. 12. [3] Perhaps, makyd, i.e. made.

XI. FOR TO MAKE LAMPREYS IN BRUET.

They schulle be schaldyd and ysode and ybrulyd upon a gredern and grynd
peper and safroun and do ther'to and boyle it and do the Lomprey ther'yn
and serve yt forth.

XII. FOR TO MAKE A STORCHOUN.

He schal be shorn in besys [1] and stepyd [2] over nyzt and sodyn longe as
Flesch and he schal be etyn in venegar.

[1] Perhaps, pesys, i.e. pieces. [2] Qu. steppit, i.e. steeped.

XIII. FOR TO MAKE SOLYS IN BRUET.

They schal be fleyn and sodyn and rostyd upon a gredern and grynd Peper
and Safroun and ale boyle it wel and do the sole in a plater and the bruet
above serve it forth.

XIV. FOR TO MAKE OYSTRYN IN BRUET.

They schul be schallyd [1] and ysod in clene water grynd peper safroun
bred and ale and temper it wyth Broth do the Oystryn ther'ynne and boyle it
and salt it and serve it forth.

[1] Have shells taken off.

XV. FOR TO MAKE ELYS IN BRUET.

They schul be flayn and ket in gobett' and sodyn and grynd peper and
safroun other myntys and persele and bred and ale and temper it wyth the
broth and boyle it and serve it forth.

XVI. FOR TO MAKE A LOPISTER.

He schal be rostyd in his scalys in a ovyn other by the Feer under a panne
and etyn wyth Veneger.

XVII. FOR TO MAKE PORREYNE.

Tak Prunys fayrist wasch hem wel and clene and frot hem wel in syve for
the Jus be wel ywronge and do it in a pot and do ther'to wyt gres and a party
of sugur other hony and mak hem to boyle togeder' and mak yt thykke with
flowr of rys other of wastel bred and wan it is sodyn dresse it into dischis
and strew ther'on powder and serve it forth.

XVIII. FOR TO MAKE CHIRESEYE.

Tak Chiryes at the Fest of Seynt John the Baptist and do away the stonys
grynd hem in a morter and after frot hem wel in a seve so that the Jus be
wel comyn owt and do than in a pot and do ther'in feyr gres or Boter and
bred of wastrel ymyid [1] and of sugur a god party and a porcioun of wyn
and wan it is wel ysodyn and ydressyd in Dyschis stik ther'in clowis of
Gilofr' and strew ther'on sugur.

[1] Perhaps, ymycid, i.e. minced; or mycd, as in No. 19.

XIX. FOR TO MAKE BLANK DE SUR' [1].

Tak the zolkys of Eggs sodyn and temper it wyth mylk of a kow and do
ther'to Comyn and Safroun and flowr' of ris or wastel bred mycd and grynd
in a morter and temper it up wyth the milk and mak it boyle and do ther'to
wit [2] of Egg' corvyn smale and tak fat chese and kerf ther'to wan the
licour is boylyd and serve it forth.

[1] Vide Note [1] on No. 29. of Part I. [2] white. So wyt is white in No.
21. below.

XX. FOR TO MAKE GRAVE ENFORSE.

Tak tryd [1] gyngener and Safroun and grynd hem in a morter and temper
hem up wyth Almandys and do hem to the fir' and wan it boylyth wel do
ther'to zolkys of Egg' sodyn and fat chese corvyn in gobettis and wan it is
dressid in dischis strawe up on Powder of Galyngale and serve it forth.

[1] It appears to me to be tryd. Can it be fryd?

XXI. FOR TO MAKE HONY DOUSE [1].

Tak god mylk of Almandys and rys and wasch hem wel in a feyr' vessel and
in fayr' hoth water and after do hem in a feyr towayl for to drie and wan that
they be drye bray hem wel in a morter al to flowr' and afterward tak two
partyis and do the half in a pot and that other half in another pot and colowr
that on wyth the safroun and lat that other be wyt and lat yt boyle tyl it be
thykke and do ther'to a god party of sugur and after dresse yt in twe dischis
and loke that thou have Almandys boylid in water and in safroun and in
wyn and after frie hem and set hem upon the fyre sethith mete [2] and strew
ther'on sugur that yt be wel ycolouryt [3] and serve yt forth.

[1] See Part II. No. I; and Part I. No. 50. [2] Seth it mete, i.e. seeth it
properly. [3] Coloured. See No. 28. below.

XXII. FOR TO MAKE A POTAGE FENEBOILES.

Tak wite benes and seth hem in water and bray the benys in a morter al to
nozt and lat them sethe in almande mylk and do ther'in wyn and hony and
seth [1] reysons in wyn and do ther'to and after dresse yt forth.

[1] i.e. Seeth.

XXIII. FOR TO MAKE TARTYS IN APPLIS.

Tak gode Applys and gode Spycis and Figys and reysons and Perys and wan
they are wel ybrayed colourd [1] wyth Safroun wel and do yt in a cofyn and
do yt forth to bake wel.

[1] Perhaps, coloure.

XXIV. FOR TO MAKE RYS ALKER'.

Tak Figys and Reysons and do awey the Kernelis and a god party of Applys
and do awey the paryng of the Applis and the Kernelis and bray hem wel in
a morter and temper hem up with Almande mylk and menge hem wyth
flowr of Rys that yt be wel chariaunt and strew ther'upon powder of
Galyngale and serve yt forth.

XXV. FOR TO MAKE TARTYS OF FYSCH OWT OF LENTE.

Mak the Cowche of fat chese and gyngener and Canel and pur' crym of
mylk of a Kow and of Helys ysodyn and grynd hem wel wyth Safroun and
mak the chowche of Canel and of Clowys and of Rys and of gode Spycys as
other Tartys fallyth to be.

XXVI. FOR TO MAKE MORREY [1].

Requir' de Carnibus ut supra [2].

[1] Vide Part I. No. 37. [2] Part I. No. 37.

XXVII. FOR TO MAKE FLOWNYS [1] IN LENTE.

Tak god Flowr and mak a Past and tak god mylk of Almandys and flowr of
rys other amydoun and boyle hem togeder' that they be wel chariaud wan yt
is boylid thykke take yt up and ley yt on a feyr' bord so that yt be cold and
wan the Cofyns ben makyd tak a party of and do upon the coffyns and kerf
hem in Schiveris and do hem in god mylk of Almandys and Figys and
Datys and kerf yt in fowr partyis and do yt to bake and serve yt forth.

[1] Perhaps, Flawnes, or Custards. Chaucer, vide Slaunis. Fr. Flans.

XXVIII. FOR TO MAKE RAPEE [1].

Tak the Crustys of wyt bred and reysons and bray hem wel in a morter and
after temper hem up wyth wyn and wryng hem thorw a cloth and do ther'to
Canel that yt be al colouryt of canel and do ther'to hole clowys macys and
quibibz the fysch schal be Lucys other Tenchis fryid or other maner Fysch
so that yt be fresch and wel yfryed and do yt in Dischis and that rape up on
and serve yt forth.

[1] Vide Part I. No. 49.

XXIX. FOR TO MAKE A PORREY CHAPELEYN.

Tak an hundred onyons other an half and tak oyle de Olyf and boyle
togeder' in a Pot and tak Almande mylk and boyle yt and do ther'to. Tak and
make a thynne Paast of Dow and make therof as it were ryngis tak and fry
hem in oyle de Olyve or in wyte grees and boil al togedere.

XXX. FOR TO MAKE FORMENTY ON A FICHSSDAY [1].

Tak the mylk of the Hasel Notis boyl the wete [2] wyth the aftermelk til it
be dryyd and tak and coloured [3] yt wyth Safroun and the ferst mylk cast
ther'to and boyle wel and serve yt forth.

[1] Fishday. [2] white. [3] Perhaps, colour.

XXXI. FOR TO MAKE BLANK DE SYRY [1].

Tak Almande mylk and Flowre of Rys. Tak thereto sugur and boyle thys
togedere and dische yt and tak Almandys and wet hem in water of Sugur
and drye hem in a panne and plante hem in the mete and serve yt forth.

[1] Vide ad No. 29. of Part I.

XXXII. FOR TO MAKE A PYNADE OR PYVADE.

Take Hony and Rotys of Radich and grynd yt smal in a morter and do yt
thereto that hony a quantite of broun sugur and do thereto. Tak Powder of

Peper and Safroun and Almandys and do al togedere boyl hem long and
hold [1] yt in a wet bord and let yt kele and messe yt and do yt forth [2].

[1] i.e. keep, as in next Number. [2] This Recipe is ill expressed.

XXXIII. FOR TO MAKE A BALOURGLY [1] BROTH.

Tak Pikys and spred hem abord and Helys zif thou hast fle hem and ket hem
in gobettys and seth hem in alf wyn [2] and half in water. Tak up the Pykys
and Elys and hold hem hote and draw the Broth thorwe a Clothe do Powder
of Gyngener Peper and Galyngale and Canel into the Broth and boyle yt
and do yt on the Pykys and on the Elys and serve yt forth.

[1] This is so uncertain in the original, that I can only guess at it. [2]
Perhaps, alf in wyn, or dele in before water.

EXPLICIT DE COQUINA QUE EST OPTIMA MEDICINA.

INDEX AND GLOSSARY TO MR. BRANDER'S
ROLL OF COOKERY.

The Numbers relate to the order of the Recipes.

N.B. Many words are now written as one, which formerly were divided,
as al so, up on, &c. Of these little notice is taken in the Index, but I mention
it here once for all.

Our orthography was very fluctuating and uncertain at this time, as
appears from the different modes of spelling the same words, v. To gedre; v.
wayshe; v. ynowkz; v. chargeant; v. coraunte; &c.

A.

A. abounds, a gode broth, 5. 26, al a nyzt, 192. in. a two, 62.

an. and. passim.

Aftir. Proem, like, 176, Wiclif.

Aray. Dress, set forth, 7. Chaucer.

Alf. MS. Ed. 45. II. 33. half.

Alye it. 7. 33. mix, thicken, hence alloy of metals. from French allayer.
alay, 22. aly, MS. Ed. 46. See Junij Etymolog. v. Alaye. lye. here No. 15.
lyed. thickened. MS. Ed. 44, 45. Randle Holme interprets lyth or lything by
thickening. hence lyour. a mixture, 11. alith_ for alyed. MS. Editor. No. 45.

Awey. MS. Ed. 27. II. 18. away.

Auance. 6. forte Avens. Caryophylla, Miller, Gard. Dict.

Axe. MS. Ed. No. 56. Chaucer.

Ayren. v. Eyren.

Al, Alle. 23. 53. Proem. All. Chaucer, al to brest. all burst. MS.
Ed. No. 14.

Als. MS. Editor. No. 29. Chaucer, in v. It means as.

Almandes. 17. very variously written at this time, Almaunde, Almandys,
Almaundys, Almondes, all which occur in MS. Ed. and mean Almond or
Almonds.

Almaund mylke. 9. Almonds blanched and drawn thickish with good
broth or water, No. 51. is called thyk mylke, 52. and is called after
Almaunde mylke, first and second milk, 116. Almaunds unblaunched,
ground, and drawn with good broth, is called mylke, 62. Cow's milk was
sometimes used instead of it, as MS. Ed. I. 13. Creme of Almands how
made, 85. Of it, Lel. Coll. VI. p. 17. We hear elsewhere of Almond-butter, v.
Butter.

Azeyn. 24. again. Lel. Coll. IV. p. 281. alibi. Chaucer. A.S. [Anglo-
Saxon: Azen].

Aneys, Anyse, 36. 137. Aneys in confit rede other whyt, 36. 38. i.e.
Anis or Aniseed confectioned red, or white, used for garnish, 58.

Amydon. 37. v. ad locum.

Almony. 47. v. ad locum.

Almayne. 71. Germany, v. ad loc. MS. Editor, No. 2. 31.

Alkenet. 47. A species of Buglos. Quincey, Dispens. p. 51. 62. used for
colouring, 51. 84. fryed and yfoundred, or yfondyt, 62. 162.

Anoon. 53. Anon, immediately. Wiclif.

Arn. MS. Ed. II. 23. are. Chaucer, v. arne.

Adoun. 59. 85. down. v. Chaucer, voce adoune. MS. Edit. No. I.

Avysement. Proem. Advice, Direction. Chaucer. French.

Aymers. 72. Embers. Sax. [Anglo-Saxon: aemyrian], Cineres. Belg.
ameren.

Aquapatys. 75. a Mess or Dish.

Alker. Rys Alker. MS. Ed. II. 24.

Appulmoy. 79. a dish. v. ad loc. Appelyn, Applys,

Apples. MS. Ed. 17. 35.

Abrode. 85. abrod. MS. Ed. II. 33. abroad. So brode. MS. Ed. 15. broad.

Alite. v. Lite.

Ale. 113. v. Pref.

Aside. 113. apart. Wiclif.

Aysell. 114, 115. a species of Vinegar. Wiclif. Chaucer, v. Eisel.

Alegar. 114.

Armed. 146. v. ad loc.

Alygyn. v. Brewet.

B.

Bacon. No. I.

Benes. I. alibi Beans. Chaucer, v. bene.

Bef. 6. MS. Ed. 17. Beef, Buf, Buff. MS. Ed. 27. 42, 43.

Buth. 6. 23. 30. alibi, been, are. Chaucer has beth.

Ben. MS. Ed. 4. 27. be. Chaucer v. bein and ben.

Balles. 152. Balls or Pellets.

Blank Desire. 193, 194. bis. Lel. Coll. VI. p. 5. In No. 193, we meet with
Blank desne, but the Contents has Desire, which is right, as appears from
the sequel. In MS. Ed. 29. it is Blank-Surry, and Sury, and Sure, and de Sur.
II. 19. de Syry, 31. and here No. 37, it is Dessorre. and we have Samon in
Sorry. Lel. Coll. VI. p. 17. Perches, ibid. Eels p. 28. 30. where it is a Potage.
whence I conceive it either means de Surrey, i. e. Syria, v. Chaucer. v.
Surrey. Or it may mean to be desired, as we have Horsys of Desyr. Lel.

Coll. IV. p. 272. See No. 63. and it is plainly written Desire in Godwin de
Præsul. p. 697. In this case, the others are all of them corruptions.

Blank Dessorre. v. Blank Desire.

Blank Desne. v. Blank Desire.

Berandyles. MS. Ed. 27.

Bred, Breed. MS. Ed. passim. Bread.

Bove. 167. Above. Chaucer. Belg. Boven.

Blode. 11. alibi. Blod. MS. Ed. 9. Blood.

Batour. 149. of eggs, 161. 179. Batur, 28. Batour. ibid. 19. Batter.

Boter. MS. Ed. 38. Butter.

Borage. 6.

Betes. 6. Beets. Fr. Bete.

Bursen. n. name of a dish. Bursews, No. 179, is a different dish.

Brek. MS. Ed. 6. 23. break, bruise.

Brest, breste. MS. Ed. 1. 14. burst.

Bukkennade. 17. a dish. Buknade, 118. where it means a mode of
dressing. vide MS. Ed. 45. 52.

Bryddes. 19. Briddes, 60. 62. Birds, per metathesin. Chaucer.

Brawn of Capons. 20. 84. Flesh. Braun. MS. Ed. 29. v. Chaucer, we now
say, brawn of the arm, meaning the flesh. Hence brawn-fall'n. Old Plays,
XI. p. 85. Lylie's Euphues, p. 94. 142. Chaucer. Brawn is now appropriated
to these rolls which are made of Brawn or Boar, but it was not so anciently,
since in No. 32 we have Brawn of Swyne, which shews the word was
common to other kinds of flesh as well as that of the Boar; and therefore I
cannot agree with Dr. Wallis in deducing Brawn from Aprugna.

Blank maunger. 36. 192. Chaucer writes Blank manger. Blomanger. MS.
Ed. 14. 33. 34. II. 7. N. B. a very different thing from what we make now
under that name, and see Holme, III. p. 81.

Bronchis. MS. Ed. 55. Branches.

Braan. MS. Ed. II. 10. Bran.

Bet. MS. Ed. II. 21. Beaten.

Broche. MS. Ed. 58. a Spit.

Brewet of Almony. 47. v. Almony. of Ayrenn, or eggs, 91. MS. Ed. 23.
Eles in Brewet, 110. where it seems to be composed of Bread and Wine.
Muskles in Brewet, 122. Hens in Bruet, MS. Ed. 7. Cold, 131. 134.
Bruet and Brewet are French Brouet, Pottage or Broth. Bruet riche,
Lel. Coll. IV. p. 226. Beorwete, p. 227, as I take it. Blanche
Brewet de Alyngyn, MS. Ed. 13. 23.

Boon. 55. Bone. Chaucer.

Brennyng. 67. 188. burning, per metathesin, from bren or brenne, used
by Skelton, in the Invective against Wolsey, and many old authors. Hence
the disease called brenning or burning. Motte's Abridgement of Phil. Trans.

part IV. p. 245. Reid's Abridgement, part III. p. 149. Wiclif has brenne and
bryne. Chaucer, v. bren, Brinne, &c.

Blake. 68. Black. Chaucer.

Berst. 70. 181. 192. burst. Chaucer. A.S. [Anglo-Saxon: berstan].

Breth. 71. Air, Steam. MS. Ed. N° 2. hence brether, breather.
Wiclif.

Bronn. 74. brown. A.S. [Anglo-Saxon: brun].

Butter. 81. 91. 92. 160. Boter, MS. Ed. 38. and so boutry is
Buttery. Lel. Coll. IV. p. 281. Almonde Butter. Lel. VI. p. 6.
Rabelais, IV. c. 60.

Bynethen. 92. under, beneath. Chaucer, bineth.

Bolas. 95. bullace. Chaucer.

Bifore. 102. before. Wiclif. Matth. xiv. Chaucer has biforne, and byforne.

Brasey. a compound sauce, 107.

Ballac broth. 109.

Brymlent. Tart de Brymlent. 167. v. ad loc.

Bloms. 171. Flowers, Blossoms. Chaucer.

Bothom. 173. bottom, pronounced bothom now in the north. Chaucer,
bottym, MS. Ed. 48.

Brode. 189. broad, v. abrode.

Bataiwyng. 189. embatteling. qu. if not misread for bataillyng. See
Chaucer, v. batailed.

Bord. MS. Ed. II. 27. board. Chaucer.

Breyt, breth. MS. Ed. 17. 58. Broth.

Blank Surry. MS. Ed. 29. II. 19. v. Blank Desire.

Bismeus. MS. Ed. 16.

C.

C. omitted, v. Cok. v. pluk. v. Pryk. v. Pekok. v. Phisik. v. thyk. on the
contrary it often abounds, hence, schulle, should; fresch, fresh; dische, dish;
schepys, sheeps; flesch, flesh; fysch, fish; scher, cheer, &c. in MS. Ed. v.
Gl. to Chaucer, v. schal.

Craftly. Proem. properly, secundum artem.

Caboches. 4. alibi. Cabbages. f. Fr. Caboche, Head, Pate.

Caraway. 53. v. Junij Etymolog.

Carvon. 152. carved, cut. Corvyn, MS. Ed. II. 19,20. cut. Corue, i. e.
corve, 4. cut. v. ycorve. v. kerve.

Canell. passim. Cinamon. Wiclif. v. Pref.

Cuver. MS. Ed. 56. Cover.

Cumpas. by Cumpas, i.e. Compass, 189. by measure, or round. Lel. Coll.
IV. p. 263.

Cool. 6. Cole or Colwort. Belg. kool.

Corat. 12. name of a dish.

Culdore. MS. Ed. 25. 27. a Cullender. Span. Coladers.

Casselys. MS. Ed. 28.

Cranes. 146. Grues. v. ad loc.

Chyballes. 12. Chibolls, 76. young Onions. Littleton. Ital Cibolo.
Lat. Cæpula, according to Menage; and see Lye.

Colys. MS. Ed. II. see the Pref.

Cawdel. 15. 33. Caudell, Contents. See Junius. of Muskels or Muscles,
124. Cawdel Ferry, 41. In E. of Devon's feast it is Feny.

Conynges. 17. Connynges, 2,3. Coneys, Rabbets.

Calle. 152. Cawl of a Swine.

Connat. 18. a marmolade. v. ad loc.

Clowes. 20. Cloves. v. Pref.

Canuas, or Canvass. 178. Fr, Canevas. Belg. Kanefas.

Coraunte. Raysouns of Coraunte. 14. So Rasyns of Corens, Northumb.
Book, p. 19. Raisin de Corinthie. Fr. i.e. of Corinth, whence our Currants,
which are small Raisins, came, and took their name. Corance, 17. 21.
Coraunce. 50. Coronse, MS. Ed. 12. Raisins are called by way of
contradistinction grete Raysouns, 65. 133. See Northumb. Book, p. 11.

Coronse. v. Coraunte.

Chargeant. 192. Stiff. v. ad loc. MS. Ed. writes Charchant, 29, 30
Charghaunt, 33. Charchaunt,

34. Chariaunt. i.e. Charjaunt, 36. II. 24. Chariand. i.e. Charjand, 27.

Comyn. MS. Ed. 39.

Colure. MS. Ed. 5. to colour.

Coneys. 22. seems to be a kind of sauce. MS. Ed. 6. but the recipe there
is different, v. ad No. 25.

Chanke. MS. Ed. 20.

Col, Cole. 23. 52. cool, also to strain, 70, 71. alibi. MS. Ed. II. 22.
cleared.

Comyn. MS. Ed. II. 18. come.

Cowche. 24. 154. lay. MS. Ed. II. 25. Chaucer, v. Couche.

Cynee. 25. a certain sauce. perhaps the same with Coney. No. 22. Plays
in Cynee, 112. Sooles, 119. Tenches, 120. Oysters, 123. Harys [Hares] in
Cmee. MS. Ed. 8. where doubtless we should read Cinee, since in No. 51
there it is Cyney. It is much the same as bruet, for Sooles in Cynee here is
much the same with Solys in bruet. MS. Ed. II. 13.

Chykens. 27. 33. Chicken is a plural itself. but in MS. Ed. 13. it is
Chekenys also; and Chyckyns. Lel. Coll. IV. p. 1. Checonys MS. Ed.

Carnel of Pork. 32. v. ad loc.

Corvyn. v. Carvon.

Curlews. 35. not eaten now at good tables; however they occur in archb.
Nevill's feast. Lel. Coll. VI. p. 1. And see Northumb. Book, p. 106. Rabelais
iv. c. 59. And Earl of Devon's Feast.

Confit, or Confyt. v. Aneys and Colyandre.

Charlet. 39. a dish. v. ad loc.

Chese ruayn. 49. 166. perhaps of Rouen in Normandy, rouen in Fr.
signifies the colour we call roan.

Crems. 52. for singular Cream, written Creme, 85. 183. Crem and

Crym, in MS. Ed. 34. II. 24. Fr. Cresme, Creme.

Cormarye. 53. a dish. qu.

Colyandre. 53. 128. where it is in Confyt rede, or red. White is also used
for garnish, 59. [Anglo-Saxon: Celenðre], A.S. [Anglo-Saxon: Ciliandro],
Span.

Chyryse. 58. a made dish of cherries, v. ad loc.

Cheweryes. 58. Cherries. v. ad loc. and MS. Ed. II. 18. ubi Chiryes.

Crotoun, 60. a dish. v. ad loc.

Crayton. v. Crotoun.

Cleeve a two. 62. cloven. A.S. [Anglo-Saxon: cleopan].

Cyrip. 64. Sirrup. v. ad loc.

Chyches. 72. Vetches, v. ad loc.

Chawf. 74 warm. Fr. Echauffer, whence Chaucer has Eschaufe.

Clat. 78. a dish. qu.

Chef. Proem, chief. Fr.

Calwar Salmoun. 98. v. ad loc.

Compost. 100. a preparation supposed to be always at hand. v. ad loc.

Comfery. 190. Comfrey. v. ad loc.

Chargeours. 101. dishes. v. ad 126.

Chysanne. 103. to be eaten cold.

Congur. 104. 115. Lel. Coll. VI. p. 6. bis. p. 16. Cungeri are among the
fish in Mr. Topham's MS. for the Conger, little used now, see Pennant. III.
p. 115.

Coffyns. 113. Pies raised without their lids, 158. 167. 185. 196. MS.
Ed. II. 23. 27. In Wiclif it denotes baskets.

Comade. 113. Comadore. 188.

Couertour. 113. Coverture, Lid of a Pye.

Codlyng. 94. grete Codelyng, 114. v. ad loc.

Chawdoun. 115. for Swans, 143. Swan with Chawdron. Lel. Coll. IV. p.
226. which I suppose may be true orthography. So Swann with Chaudron.
Earl of Devon's Feast. And it appears from a MS. of Mr. Astle's, where we

have among Sawces Swanne is good with Chaldron, that Chaldron is a
sauce.

Crome. 131. Pulp, Kernel. Crummes. 159. Chaucer. The Crum is now the
soft part of a loaf, opposed to the crust.

Cury. Proem. Cookery. We have assumed it in the title.

Camelyne. 144. a sauce. an Canelyne, from the flour of Canel?

Crudds. 150. 171. Curds, per metathesin, as common in the north.

Crustards. 154. Pies, from the Crust. quære if our Custard be not a
corruption of Crustard; Junius gives a different etymon, but whether a
better, the Reader must judge. Crustard of fish, 156. of herbs, 157. and in
the Earl of Devon's Feast we have un Paste Crustade.

Cryspes. 162. Cryspels. 163. v. ad loc. Fritter Crispayne, Lel.
Coll. VI. p. 5. which in Godwin de Præsal p. 697. is Fruter
Crispin.

Chawfour. 162. Cowfer, 173. a Chafing dish. Chafer. Lel. Coll. IV. p.
302. v. Junius voce Chafe.

Corose. 171. curiously. perhaps from cure, to cook, Chaucer has corouse,
curious.

Clarry. 172. Clary.

Cotagres. 175. a dish. v. ad loc.

Cok. 175. a Cock. sic. Lel. Coll. IV. p. 227.

Chewets. 185. 186. a dish. Rand. Holme, III. p. 78. 81, 82. Birch,
Life of Prince Henry, p. 458.

Comadore. v. Comade.

Chastlet. 189. v. ad loc.

Christen. Proem. Christian.

D.

Do. 1, 2. put, cause. MS. Ed. 2. 12. Chaucer. make. 56. done, 48.
So Chaucer has do for done.

Dof. do off. 101.

Draw. drawen 2. strained, hence 3. 20. 23. drawe the grewel thurgh
straynour. To boil. 2.17. as, drawe hem up with gode brothe. also 51. 74. To
put, 14. 41. To make. 28. 47. as, draw an Almand mylke.

Dee. 152. singular of Dice, the Fr. Dè. v. quare.

Drepee. 19 a dish. qu.

Dates. 20. 52. 158. the fruit.

Dyssh. 24. dish.

Dessorre. 37. v. Blank desire.

Doust. 45. alibi Dust.

Dowhz. 50. Dowh. 92. Dow. MS. Ed. II. 29, Dough, Paste. A.S.
[Anglo-Saxon: dah].

Douce Ame. 63. quast a delicious dish. v. Blank Desire.

Drope. 67. drop, to baste. MS. Ed. 28.

Dorry. Sowpes dorry, 82. Sops endorsed. from endore, 187. MS. Ed. 42,
II. 6. vide ad 174.

Deel. 113. 170. part, some. v. Sum. Chaucer.

Dicayn. 172. v. ad loc.

Dokks. as Sowre Dokks, 173. Docks.

Dorryle. v. Pomme.

Daryols. 183. a dish. A Custard baked in a Crust. Hear Junius, v. Dairie.
'G. dariole dicitur libi genus, quod iisdem Gallis alias nuncupatur laicteron
vel stan de laict.'

Desne. v. Blank Desire.

Desire. v. Blank.

Dressit. 194. dressed. dresse. MS. Ed. 15. et passim. Chaucer in voce.
hence ydressy. MS. Ed. II. 18.

Dysis. MS. Ed. 15. dice. v. quare.

Demembre, dimembre. MS. Ed. 31. dismember.

Dows, douze. MS. Ed. 50. II. 21.

Drong. MS. Ed. 54. drunk.

E.

E. with e final after the consonant, for ea, as brede, bread; benes, beans;
bete, beat; breke, break; creme, cream; clere, clear; clene, clean; mede,
mead; mete, meat; stede, stead; whete, wheat; &c.

E with e final after the consonant, for ee, as betes, beets;

chese, cheese; depe, deep; fete, feet; grene, green; nede, needful; swete,
sweet.

Endorre. MS. Ed. 42. endorse.

Ete. 103. eat. eten, 146. eaten. etyn. MS. Ed. 3. A.S.
[Anglo-Saxon: etan]. MS. Ed. 48. oat.

Enforse. MS. Ed. II. 20. seasoned.

Erbes. 7. herbs; herb's, 63. erbys, 151. Eerbis, 157.

Eyren, and Ayren. 7, 8. 15. Eyryn, S. Ed. 1. Eggs. 'a merchant at the N.
Foreland in Kent asked for eggs, and the good wyf answerede, that she
coude speak no Frenshe—another sayd, that he wolde have eyren, then the
good wyf sayd that she understood hym wel.' Caxton's Virgil,

in Lewis' Life of Caxton, p. 61. who notes 'See Sewel's 'Dictionary, v.
Ey.' add, Urry's Chaucer, v. Aye and Eye. Note here the old plural en, that
eggs is sometimes used in our Roll, and that in Wicht eye, or ey is the
singular, and in the Germ. See Chaucer. v. Aie, and Ay.

Eowts. 6. v. ad loc.

Egurdouce. 21. v. ad loc. of Fysshe, 133. Egge dows, MS. Ed. 50. malè.
Egerduse. ibid. II. 1. Our No. 58, is really an Eagerdouce, but different from
this here. A Seville Orange is Aigre-douce. Cotgrave.

Esy. 67. easy. eselich, 113. easily. Chaucer.

Eny. 74. 173. any.

Elena Campana. 78. i.e. Enula Campana, Elecampane.

Erbowle. 95. a dish. v. ad loc.

Erbolat. 172. a dish. v. ad loc.

Eerys, Eris. 177. 182. 55. Ears. Eyr. MS. Ed. 44. Chaucer has Ere and
Eris.

Elren. 171. Elder. Eller, in the north, without d.

Erne. 174. qu.

Euarund. MS. Ed. 3.

Eelys. 101. Eels. Elys, Helys. MS. Ed. II. 15. 24. Elis.
Chaucer.

F.

Forced. 3. farced, stuft. we now say, forc'd-meat, yfarced, 159, 160.
enforsed. MS. Ed. II. 20. fors, 170. called fars, 150. it seems to mean
season, No. 4. Mixt. 4 where potage is said to be forced with powdour-
douce.

Fort. passim. strong. Chaucer.

Fresee. MS. Ed. 47.

Fenkel. 6. 77. Fenel, 76. 172. Fenell, 100. Fennel. Germ. Venikol.
Belg. Venckel.

Forme. Proem. 95. forme.

Funges. 10. Mushrooms, from the French. Cotgrave. Holme III. p. 82.
The Romans were fond of them.

Fesants. 20. 35.

Fynelich wel. 192. very wel, constantly.

Fro. 22. MS. Ed. 50. Chaucer. from. So therfro. 53. Lel. Coll. IV. p. 266.
Chaucer.

Fleysch. 24. Fleissh, 37. Flesh, A.S. [Anglo-Saxon: þlæþe]. Germ. Fleisc.

Feneboyles. MS. Ed. II. 22.

Fyletts. 28. Fillets.

Florish and Flour. 36. 38. 40. Garnish. Lel. Coll. VI. p. 17. 23.
Chaucer, v. Floure.

Foyles. 49. rolled Paste. Foyle of dowhz, 50. 92. et per se, 148. 53. Foile
of Paste, 163. Leaves of Sage, 161. Chaucer. v. ad 175. hence Carpe in
Foile. Lel. Coll. IV. p. 226. a Dolphin in Foyle, a suttletie. VI. p. 5. Lyng in
Foyle, p. 16. Cunger. Ibid. Samon. Ibid. Sturgen. p. 17. et v. p. 22. N.B.
Foyle in these cases means Paste.

Fars. v. forced.

Fle. 53. flea, flaw. MS. Ed. II. 33. flawe, flein, flain, flawed. 10. 13. 15.

Fonnell. 62. a dish.

Frot. MS. Ed. II. 17. rub, shake, frote, Chaucer.

Feyre. 66. MS. Ed. II. 18. 22. Feir. Chaucer. Fair.

Ferthe. 68. Fourth, hence Ferthing or Farthing.

Furmente. 69. 116. Furmenty, MS. Ed. I. Formete. Ibid. 48. Formenty,
Ib. II. 30. from Lat. Frumentum, per metathesin; whence called more
plausibly Frumity in the north, and Frumetye in Lel. Collect. IV. p. 226. VI.
p. 5. 17. 22. but see Junius, v.

Formetie.

Frenche. 73. a dish. v. ad loc.

Fest. MS. II. 18. Feast. Chaucer.

Fygey. 89. because made of Figs. Fygs drawen. 103. MS. Ed. II. 3.

Found. 93. mix. dissolve, 193. fond. 188. v. y fonded. Lye, in Junii
Etym. v. Founder.

Fete. 102. Chaucer. Fet, MS. Ed. 44. Feet.

Flaumpeyns. 113. 184.

Ferst. MS. Ed. II. 30. First.

Fanne. 116. to fan or winnow. A.S. [Anglo-Saxon: pann], Vannus.

Frytour. 149, 150, 151. Fruturs. MS. Ed. 19. 40. Fritters. Fruter,
Lel. Coll. IV. p. 227. Frytor. VI. p. 17.

Flaunne. 163. Flownys. MS. Ed. II. 27. Fr. Flans, Custards. Chaucer. v.
Slaunnis. Et v. Junium voce Flawn.

Feel. 168. hold, contain, perhaps same as feal, occultare, abscondere, for
which see Junii Etymol.

Fuyre. 188. Fire. Fyr fort. 192. a strong Fire. Fere, Chaucer. Fyer, Lel.
Coll. IV. p. 296. Belg. Vuyn, Fere. MS. Ed. 58.

Ferry. v. Cawdel.

Flowr, Flowre. MS. Ed. 2. 19. Flour.

Fronchemoyle. MS. Ed. 15.

Froys. MS. Ed. 18. Fraise.

Farsure. MS. Ed. 28. stuffing.

Forsy. MS. Ed. 38. season.

G.

Gronden. 1. 53. ground or beaten. to grynde is to cut or beat small. 3. 8. 13.
for compare 14. yground 37. 53. 105. to pound or beat in a mortar. 3. MS.
Ed. 5.

Gode. No. 1. alibi, good, strong. Chaucer. god, MS. Ed. passim.

Grete. mynced. 2. not too small. gretust, 189. greatest. gret,
MS. Ed. 15. and Chaucer.

Gourdes. 8. Fr. gouhourde.

Gobettes. 16. 62. Gobbettys, Gobettis. MS. Ed. 9. alibi. Chaucer.
Gobbins, Holme III. p. 81, 82. large pieces. Wiclif. Junii Etym.

Grees. 17. 101. Grece, 18. alibi. MS. Ed. 8. 14. 32. alibi, whyte
Grece, 18. Fat, Lard, Conys of high Grece. Lel. Coll. IV. p. 226. qu.

Gravey. 26, 27. Grave. MS. Ed. II. 20. Gravy. Lel. Coll. VI. p. 10.

Galyntyne. 28. 117. a preparation seemingly made of

Galingale, &c. 129. and thence to take its name. See a recipe for making
it, 138. as also in MS. Ed. 9. Bread of Galyntyne, 94. Soupes of Galyntyne,
129. Lampervey in Galantine. Lel. Coll. IV. p. 226. VI. p. 22. Swanne, VI.
p. 5.

Garlete and Garlec. 30. 34. Garlick. A.S. [Anglo-Saxon: garleac].

Grapes. 30. 34.

Galyngale. 30. the Powder, 47. the long-rooted Cyperus. Gl. to
Chaucer. See Northumberland Book, P. 415.

Gleyre. of Ayrenn. 59. the white, from Fr. glaire. Chaucer. Lear or Leir of
an Egg. Holme interprets it the White beaten into a foam.

Goon. 59. MS. Ed. 1. go. Belg. gaen.

Gylofre. 65. Gelofre. MS. Ed. 27. cloves; for see No. 30, 31. 40. there;
from Gr. [Greek: charuophullon].

Gyngawdry. 94. a dish.

Grave. MS. Ed. II. 20. Gravey.

Gele. 101, 102. Jelly. Fr. Gelée.

Gawdy Grene. 112. perhaps, Light Green.

Gurnards. 115.

Greynes de Parys. 137. and so Chaucer, meaning Greynes de paradys, or
greater Cardamoms. See Dr. Percy on Northumb. Book, p. 414. Chaucer has
Greines for Grains. and Belg. Greyn.

Grate. 152. v. i or y grated.

Gastbon. 194. f. Gastbon, quasi Wastbon, from Wastel the finest
Bread, which see. Hence the Fr. Gasteau.

Gyngynyr, Gyngenyr, Gyngyner, Gyngener. MS. Ed. 3, 4. 13. 24. Ginger.
Gyngyner-bred, 32.

Grotys. MS. Ed. II. Oat-meal Grotes, i.e. Grits.

Grydern, Grydern, Gredern. MS. Ed. 25. 44. II. 11.

H.

H. for th, as hem, them; her, their; passim. Hare, 121. Chaucer.
Wiclif. It is sometimes omitted; as wyt and wyte, white.
Sometimes abounds, as schaldyd. MS. Ed. 7. II. scalded. v. Thowehe.

Hye. Proem. high. hy, MS. Ed. 44. A.S. [Anglo-Saxon: Heah].

Hem. 1, 2. i.e. hem; them. Lye in Junii Etym.

Hulle. 1. a verb, to take off the husk or skin. Littleton. Hence Hulkes,
Husks or Hulls, as 71. Holys, MS. Ed. 1. Sax. helan, to cover. v. Lye in Junii
Etym. v. Hull.

Hulkes. v. Hulle.

Hewe. 7. cut, mince. yhewe, 12. minced, hewn. MS. Ed. 6. 9. hewin,
Chaucer. A.S. [Anglo-Saxon: heþyan].

Hakke. 194. MS. Ed. 23. hack, bruise. Junii Etym. v. hack. MS. Ed. has
also hak and hac.

Hebolace. 7. name of a dish.

Herdeles. MS. Ed. 56. Hurdles.

Hennes. 17. 45. including, I presume, the whole species, as Malard and
Pekok do below.

Hool. 20. 22. alibi. hole, 33. 175. hoole, 158. whole. Chaucer has hole,
hool, and hoolich; and Wiclif, hole and hool. MS. Ed. has hol and hole.

Hooles. 162. Holes.

Holsomly. Proem, wholesomely.

Herthe. MS. Ed. 57. Earth.

Hit. 20. 98. 152. it. hytt. Northumb. Book, p. 440. Hit, Gloss.
Wiclif. in Marg. A.S. [Anglo-Saxon: hit].

Hoot. 21. alibi. hot.

Hares. 23.

Hoggepot. 31. v. ad loc.

Hochee. 34. hachè, Fr. but there is nothing to intimate cutting them to
pieces.

Hersyve. MS. Ed. II. 2. Hair-sieve. her is hair in Chaucer.

Helde. 50. 154. throw, cast, put. v. 189. Heelde, poured, shed.
Wiclif. and Lye in Junii Etym. v. Held.

Holde. 189. make, keep. MS. Ed. II. 32, 33.

Hawtheen. 57. Hawthorn. Junius, v. Haw.

Hatte. 59. bubling, wallop. quasi the hot, as in Chaucer. from
A.Sax. [Anglo-Saxon: hatt].

Hong. 67. hing, or hang. Chaucer. MS. Ed. 48.

Honde. 76. hand. Chaucer. So in Derbyshire now.

Heps. 84. Fruit of the Canker-rose. So now in Derbyshire, and v.
Junius, voce Hippes.

Hake. 94. 186. a Fish. v. ad loc.

Hilde. 109. to skin, from to hull, to scale a fish, 119. vide 117. 119.
compared with MS. Ed. II. 13.

Herons. 146. MS. Ed. 3. Holme, III. p. 77, 78. but little used now.
Heronsew. Lel. Coll. IV. p. 226. Heronshawe. VI. p. I. Heronsews. Chaucer.
The Poulterer was to have in his shop Ardeas sive airones, according to Mr.
Topham's MS. written about 1250. And Heronns appear at E. of Devon's
Feast.

Holke. 173. qu. hollow.

Hertrowee. 176. a dish. Hert is the Hart in Chaucer, A.S.
[Anglo-Saxon: heort].

Hi. MS. Ed. 27. they.

Hevyd. MS. Ed. 21. v. ad loc.

Hom. MS. Ed. 56. Home.

I.

I. 2. for e. Proem. So ith for eth. Ibid.

in. 30. et sæpius. in. inne, 37. alibi.

Jushell. 43. a dish. v. ad loc.

Is. plur. for es. 52. 73. Proem. Nomblys. MS. Ed. 12. Nombles. v.
Pees. Rosys, 177, Roses.

I. for y. v. y.

Iowtes. v. Eowtes.

Irne. 107. Iren, Chaucer. and the Saxon. Iron.

Juys. 118. 131. Jus, MS. Ed. II. 17. the Fr. word, Ieuse,
Chaucer.

K.

Kerve. 8. cut. kerf, 65. MS Ed. 29. v. carvon, and Chaucer, voc.
Carfe, karft, kerve, kerft.

Kydde. 21. Flesh of a Kid. Kedys. MS. Ed. 13. Kids.

Keel. 29. 167. 188. MS. Ed. 1. Gl. to Chaucer and Wiclif, to cool.

Kyt. 118. alibi. MS. Ed. 19. ket, Ibid. II. 15. to cut. kyted, cut. Lel. Coll.
IV. p. 298. Chaucer, v. Kitt.

Keintlick. v. queintlick.

Kyrnels. 189. a species of battlements, from kernellare; for which see
Spelman, Du Fresne, and Chaucer.

Kever. MS. Ed. 2. cover.

Kaste, kest. MS. Ed. 6. 10. cast. v. ad loc.

Kow. MS. Ed. 38. Cow.

L.

L. for ll. MS. Ed. sæpe.

Lat. 9. 14. alibi. MS. Ed. 1, 2. Let. Chaucer. Belg. laten. latyn.
MS. Ed, II. 5. let.

Lire, and Lyre. 3. 14. 45. MS. Ed. sæpe. the fleshy part of Meat. A.S.
[Anglo-Sxon: lire]. See Lyre in Junii Etymol. Also a mixture, as Dough of
Bread and raw Eggs, 15. hence 'drawe a Lyre of Brede, Blode, Vyneg, and
Broth,' 25. So Lyour and Layour. II. 31. all from lye, which see. Lay seems
to mean mix, 31. as layour is mixture, 94.

Lye it up. 15. to mix; as alye, which see.

Leke. in sing. 10. 76. Leeks.

Langdebef. 6. an herb. v. ad loc. Longdobeefe Northumberland Book. p.
384. Bugloss.

Lytel. 19. passim. Litul and litull, 104. 152. 'a litel of
Vynegar,' 118. of Lard, 152.

Loseyns, Losyns. 24. 92. on fish-day, 128. a Lozenge is interpreted by
Cotgrave, 'a little square Cake of preserved herbs, flowers, &c.' but that
seems to have no concern here. Lozengs. Lel. Coll. IV. p. 227.

Lyche. 152. like. lichi. Wiclif. lich. Chaucer. ylich. Idem.

Lombe. 62. Lamb. hence Wiclif, Lomberen, Lambs. Chaucer, and Germ.

Leche Lumbard. 65. from the country doubtless, as the mustard, No. 100.
See also Lel. Coll. VI. p. 6. 26. Leches. MS. Ed. 15. are Cakes, or pieces.
Rand. Holme makes Leach, p. 83. to be 'a kind of Jelly made of Cream,
Ising-glass, Sugar, and Almonds, &c.' The Lessches are fried, 158. v.
yleeshyd. Leyse Damask. Lel. Coll. IV. p. 226. Leche baked. VI. p. 5.
Partriche Leiche. Ibid. Leche Damaske. Ibid. See also, p. 10. Leche
Florentine, p. 17. Leche Comfort. Ibid. Leche Gramor. Ibid. Leche Cypres,
p. 26. which in Godwin de Præsul. p. 697. is Sipers, malè.

Lete Lardes. 68. v. ad loc.

Lave. 76. wash.

Leyne. 82. a Layer.

Lewe water. 98. Lews water, MS. Ed. II. 10. warm; see Gloss. to
Wiclif. and Junius. v. Lukewarm.

Lumbard Mustard. 100. from the country. v. Leche. how made, No. 145.

Lef. MS. Ed. 56. leave. Lefe, Chaucer.

Lite. 104. a few, alite, as they speak in the North. Chaucer, v.
Lite, and Lyte, and Mr. Lye in his Junius.

Laumpreys. 126. Lampreys, an Eel-like Sea Fish. Pennant, Brit. Zool.
III. p. 68.

Laumprons. 127. the Pride. Pennant, Ibid. p. 61. See Lel. Coll. VI. p. 6.
17. bis 23. Mr. Topham's MS. has Murenulas sive Lampridulas.

Looches, Loches. 130. 133. the fish.

Lardes of Swyne. 146. i.e. of Bacon. hence lardid, 147. and Lardons.
MS. Ed. 3. 43. from the Fr. which Cotgrave explains Slices of Lard, i.e.
Bacon. vide ad 68.

Lorere tre. MS. Ed. 55. Laurel tree. Chaucer.

Lyuours. 152. Livers. A.S. [Anglo-Saxon: lyper].

Led. MS. Ed. 56. carry. lide, Chaucer.

Lenton. 158. Lent.

Lynger. 159. longer. Chaucer has longer and lengir. v. Lange.

Lopuster, Lopister. MS. Ed. II. 7. 16. v. Junii Etymolog.

Lust. as, hym lust. Proem, he likes. Chaucer, v. Lest.

Lewys. MS. Ed. 41. Leaves. Lefe, Chaucer. v. Lef.

Lie. Liquor. Chaucer. MS. Ed. 48.

Ley. MS. Ed. 6. lay.

Lese, les. MS. Ed, 14. II. 7, 8. pick. To lease, in Kent, is to glean.

M.

Make. 7. MS. Ed. 12. 43. II. 12. to dress. make forth, 102. to do.
MS. Ed. II. 35.

Monchelet. 16. a dish.

Mylk, Melk. MS. II. 30. Milk of Almonds, 1. 10. 13. alibi.

Moton. 16. MS. Ed. 1. Mutton, See Lel. Coll. IV. p. 226. Flemish.
Motoen.

Mawmenee. 20. 193. a dish. v. ad loc. how made, 194. Mamane. Lel.
Coll. IV. p. 227. Mamonie. VI. p. 17. 22. royal, 29. Manmene, MS. Ed. 29,
30. Mamenge. E. of Devon's Feast.

Morterelys. v. Mortrews.

Medle. 20. 50. alibi. to mix. Wiclif. Chaucer.

Messe. to messe the dysshes, 22. messe forth, 24.

Morre. 38. MS. Ed. 37. II. 26. a dish. v. ad loc.

Mortrews. 45. Mortrews blank, 46. of fish, 125. Morterelys, MS. Ed. 5.
where the recipe is much the same. 'meat made of boiled hens, crummed
bread, yolk of eggs, and safron, all boiled together,' Speght ad Chaucer. So
called, says Skinner, who Writes it mortress, because the ingredients are all
pounded together in a mortar.

Moscels. 47. Morsels. Chaucer has Morcills. Moscels is not amiss, as
Mossil in Chaucer is the muzle or mouth.

Mete. 67. A.S. and Chaucer. Meat. Meetis, Proem. Meats. It means also
properly, MS. Ed. II. 21. Chaucer.

Myng. 68. MS. Ed. 30. ming, 76. meng, 127. 158. MS. Ed. 32. Chaucer.
to mix. So mung, 192. is to stir. Wiclif. v. Mengyng. A.S. [Anglo-Saxon:
mengan].

Morow. at Morow. 72. in the Morning. MS. Ed. 33. a Morrow, Chaucer.
on the Morow. Lei. Coll. IV. p. 234.

Makke. 74. a dish.

Meel, Mele. 86. 97. Meal. Melis, Meals. Chaucer. Belg. Meel.

Macrows. 62. Maccharone. vide ad locum.

Makerel. 106.

Muskles, Muskels. 122. Muscles. A.S. [Anglo-Saxon: murcule].

Malard, Maulard. 141. meaning, I presume, both sexes, as ducks are not
otherwise noticed. Holme, III. p. 77. and Mr. Topham's MS.

Mylates, whyte. 153. a dish of pork, 155.

Myddell. 170. midle. myddes. 175. the same.

Mawe. 176. Stomach of a Swine. Chaucer. Junii Etym.

Moold. 177. Mould.

Maziozame. 191. Marjoram. See the various orthographies in Junius, v.
Majoram.

Male Marrow. 195. qu.

Moyle. v. Ris. v. Fronchemoyle.

Mulberries. 99. 132. v. Morree.

Myce, myse. MS. Ed. 8. 15. mince, myed. II. 19. minced, ymyed, 35. for
ymyced. myney, II. 3. myneyd, II. 1.

Mo. MS. Ed. 38. more. Chaucer.

Maner. of omitted. MS. Ed. 45. 47, 48. II. 2. 28.

Mad, ymad. MS. Ed. II. 9. made.

Mychil. MS. Ed. 48, much. Chaucer, v. moche. Junius v. mickel.

Myntys. MS. Ed. II. 15. Mint. Myntys, Brit.

N.

A Nost, I. crasis of an Oste, or Kiln; frequent in Kent, where Hop-oste is the
kiln for drying hops. 'Oost or East: the same that kiln or kill, Somersetshire,
and elsewhere in the west,' Ray. So Brykhost is a Brick-kiln in Old Parish-
Book of Wye in Kent, 34 H. VIII. 'We call est or oft the place in the house,
where the smoke ariseth; and in some manors austrum or ostrum is that,
where a fixed chimney or flew anciently hath been,' Ley, in Hearne's Cur.
Disc. p. 27. Mannors here means, I suppose manor-houses, as is common in
the north. Hence Haister, for which see Northumb. Book, p. 415. 417. and
Chaucer, v. Estris.

Noumbles. 11. 13. Entrails of any beast, but confined now to those of a
deer. I suspect a crasis in the case, quasi an Umble, singular for what is
plural now, from Lat. Umbilicus. We at this day both say and write Umbles.
Nombles, MS. Ed. 12. where it is Nomblys of the venyson, as if there were
other Nomblys beside. The Fr. write Nombles.

Non. 68. no. Chaucer. A.S. [Anglo-Saxon: nan].

Nyme. 114. take, recipe. Sax. niman. Chaucer. used in MS. Ed.
throughout. See Junius. v. Nim.

Notys. 144. Wallenotes, 157. So Not, MS. Ed. II. 30. Chaucer. Belg.
Note.

Nysebek. 173. a dish. quasi, nice for the Bec, or Mouth.

Nazt, nozt. MS. Ed. 37. not.

O.

Oynons. 2. 4. 7. Fr. Oignons. Onions.

Orage. 6. Orache.

Other, oother. 13, 14. 54. 63. MS Ed. sæpe. Chaucer. Wiclif. A.S.
[Anglo-Saxon: oþer]. or.

On, oon. 14. 20. alibi. in. as in the Saxon. One MS.
Ed 58. II. 21. Chaucer.

Obleys. 24. a kind of Wafer, v. ad loc.

Onys. MS. Ed. 37. once, ones, Chaucer, v. Atones, and ones.

Onoward, onaward. 24. 29. 107. onward, upon it.

Of. omitted, as powder Gynger, powder Gylofre, powder Galyngale.
abounds, v. Lytel.

Oot. 26. alibi. Oat. Otyn. MS. Ed. II. Oaten.

Opyn. MS. Ed. 28. open.

Offall. 143. Exta, Giblets.

Oystryn. MS. Ed. II. 14. Oysters.

Of. Proem. by.

Ochepot. v. Hochepot.

Ovene. i. Oven. A.S. [Anglo-Saxon: oren]. Belg. Oven. 0vyn, MS. Ed. II.
16.

Olyve, de Olyve, Olyf, Dolyf, MS. Ed. Olive.

Owyn. MS. Ed. 22. own.

P.

Plurals increase a syllable, Almandys, Yolkys, Cranys, Pecokys, &c.
So now in Kent in words ending in st. This is Saxon, and so Chaucer.

Plurals in n, Pisyn, Hennyn, Appelyn, Oystrin.

Powdon douce. 4. Pref.

Powdon fort. 10, ii. v. Pref.

Pasturnakes. 5. seems to mean Parsnips or Carrots, from Pastinaca.
Pasternak of Rasens, 100. of Apples, 149. means Pastes, or Paties.

Persel. 6. 29. alibi. Persele MS. Ed. II. 15. Fr. Persil. Parsley.
Parcyle. MS. Ed. 32.

Pyke, pike. 18. 76. pick. Chaucer, v. Pik.

Pluk. 76. pluck, pull. A.S. [Anglo-Saxon: pluccian].

Pellydore. 19. v. ad loc.

Peletour. 104. v. ad 19.

Paast. MS. Ed. II. 29. Paste.

Potell. 20. Pottle.

Pyncs. 20. alibi, v. Pref.

Pecys. 21. alibi. Pece, 190. Pecis, MS. Ed. 12. Chaucer. Pieces,
Piece, i.

Peper. 21. 132. MS. Ed. i6. has Pepyr. Pip. 140. 143. MS. Ed. 9. Pepper.
A.S. [Anglo-Saxon: peopor] and [Anglo-Saxon: pipor].

Papdele. 24. a kind of sauce. probably from Papp, a kind of Panada.

Pise, Pisyn, MS. Ed. 2. Pease.

Peers. 130. 138. Pers, 167. Perys, MS. Ed. II. 23. Pears. Pery, a
Pear tree, Chaucer.

Possynet. 30. 160. a Posnet.

Partruches. 35. 147. Partyches, Contents. Partridges. Perteryche,
E. of Devon's Feast.

Panne. 39. 50. a Pan. A.S. [Anglo-Saxon: Panna].

Payndemayn. 60. 139. where it is pared. Flour. 41. 162. 49, white
Bread. Chaucer.

Par. MS. Ed. 19. pare.

Peions. 18. 154. Pigeons. If you take i for j, it answers to modern
pronunciation, and in E. of Devon's Feast it is written Pejonns, and Pyjonns.

Pynnonade. 51. from the Pynes of which it is made. v. Pynes. Pynade or
Pivade. MS. Ed. II. 32.

Pryk. 53. prick. Pettels. 56. Legs. We now say the Pestels of a lark. of
veneson, Lel. Collect. IV. p. 5. Qu. a corruption of Pedestals.

Payn foindew. 59. fondew, Contents, v. ad loc.

Peskodde. 65. Hull or Pod of Pease, used still in the North. v.
Coddis in Wiclif, and Coddes in Junii Etymolog.

Payn Ragoun. 67. a dish. qu.

Payn puff, or puf. 196. Payne puffe. E. of Devon's Feast.

Pownas. 68. a colour. qu. v. Preface.

Porpays, Porpeys. 69. 108. salted, 116. roasted, 78. Porpus or Porpoise.
Porpecia, Spelm. Gl. v. Geaspecia, which he corrects Seaspecia. It is
surprising he did not see it must be Graspecia or Craspiscis, i.e. Gros or
Crassus Piscis, any large fish; a common term in charters, which allow to
religious houses or others the produce of the sea on their coasts. See Du
Cange in vocibus. We do not use the Porpoise now, but both these and Seals
occur in Archb. Nevill's Feast. See Rabelais, IV. c. 60. and I conceive that
the Balænæ in Mr. Topham's MS. means the Porpus.

Perrey. 70. v. ad loc.

Pesoun. 70, 71. Pise, Pisyn., MS. Ed. 2. Pease. Brit. Pysen.

Partye. 71. a partye, i.e. some. MS. Ed. 2. Chaucer.

Porrectes. 76. an herb. v. ad loc.

Purslarye. 76. Purslain.

Pochee. 90. a dish of poached Eggs, v. Junius, voce Poach.

Powche. 94. Crop or Stomach of a fish. Paunches, 114, 115.

Pyke. ici. the fish. v. ad loc.

Plays. 101. 105. 112. Plaise; the fish. Places, Lel. Coll. VI. p.6.

Pelettes. 11. Balls. Pellets. Pelotys. MS. Ed. 16.

Paunch. v. Powche.

Penne. 116. a Feather, or Pin. MS. Ed. 28. Wiclif. v. Pennes.

Pekok. 147. Peacock. Pekokys, MS. Ed. 4. where same direction occurs.
Pekok. Lel. Coll. IV. p. 227.

presse. 150. to press. Chaucer.

Pyner. 155. qu. v. Pref.

Prunes. 164. Junius in v. Prunes and Damysyns.. 167. Prunes Damysyns.
156. 158. Primes, 169. should be corrected Prunes. Prunys, MS. Ed. II. 17.
Prognes. Lel. Coll. VI. p. 17. Prune Orendge, an Orange Plumb, p. 23.
Prones, Northumb. Book, p.19. plant it with Prunes, 167. stick it, Lel. Coll.
VI. p.5. 16 22. As the trade with Damascus is mentioned in the Preface, we
need not wonder at finding the Plumbs here.

Primes, v. Prunes.

Prews of gode past. 176. qu.

Potews. 177. a dish named from the pots used.

Pety peruant. 195. Petypanel, a marchpayne. Lel. Coll. VI. p.6.

Parade. hole parade. 195. qu.

Plater. MS. Ed. II. 9. Platter.

Puff. v. Payn.

Phitik. Proem. Physick.

Poumegarnet. 84. Poungarnetts, MS. Ed. 39. Powmis gernatys. Ibid. 27.
Pomgranates, per metathesin.

Penche. MS. Ed. 36.

Partyns. MS. Ed. 38. Parts.

Pommedorry. MS. Ed. 42. Poundorroge, 58. Pomes endoryd. E. of
Devon's Feast.

Pommys morles. MS. Ed. II. 3.

Porreyne. MS. Ed. II. 17. Porrey Chapeleyn, 29.

Q.

Quare. 5. It seems to mean to quarter, or to square, to cut to pieces however,
and may be the same as to dyce. 10. 60. Dice at this time were very small: a
large parcel of them were found under the floor of the hall of one of the
Temples, about 1764, and were so minute as to have dropt at times through
the chinks or joints of the boards. There were near 100 pair of ivory, scarce
more than two thirds as large as our modern ones. The hall was built in the
reign of Elizabeth. To quare is from the Fr. quarrer; and quayre or quaire,
subst. in Chaucer, Skelton, p. 91. 103. is a book or pamphlet, from the paper
being in the quarto form. See Annal. Dunstap. p. 215, Ames, Typ. Antiq. p.
3. 9. Hence our quire of paper. The later French wrote cahier, cayer, for I
presume this may be the same word. Hence, kerve hem to dyce, into small
squares, 12. Dysis, MS. Ed. 15.

Quybibes. 64. Quibibz. MS. Ed. 54. alibi. Cubebs.

Quentlich. 162. keyntlich, 189. nicely, curiously. Chaucer. v. Queintlie.

Quayle. 162. perhaps, cool. it seems to mean fail or miscarry. Lel.
Coll. VI. p. II. sink or be dejected, p. 41. See Junius, v. Quail.

Queynchehe. 173. f. queynch. but qu.

R.

R. and its vowel are often transposed. v. Bryddes, brennyng, Crudds,
Poumegarnet, &c.

Rapes. 5. Turneps. Lat. Rapa, or Rapum. vide Junium in voce.

Ryse. 9. 194. Rys, 36. alibi. MS. Ed. 14. Ryys, 192. the Flower, 37.
Rice. Fr. Ris. Belg. Riis.

Roo. 14. Roe, the animal.

Rede. 21. alibi, red. A.S. [Anglo-Saxon: read].

Roost. 30. alibi, rowsted, 175. substantive, 53. to rost. Belg. roosten.

Rether. Ms. Ed. 43. a beast of the horned kind.

Ramme. 33. to squeeze. but qu.

Rennyns. 65. perhaps, rennyng, i. e. thin, from renne, to run. Leland Itin.
I. p. 5, 6. alibi. Skelton, p. 96. 143. alibi. indeed most of our old authors.
Lel. Coll. IV. p. 287, 288. Chaucer.

Ruayn. v. Chese.

Rape. 83. a dish with no turneps in it. Quære if same as Rapil,
Holme III. p. 78. Rapy, MS. Ed. 49.

Resmolle. 96. a dish. v. ad loc.

Ryal. 99. ryallest. Proem. royal. Lel. Coll. IV. p. 250. 254. VI. p. 5. bis.
22. Chaucer. v. Rial.

Rote. 100. Root. Rotys, MS. Ed. 32. Chaucer. Junius, v. Root.

Roo Broth. MS. Ed. 53.

Roche. 103. the fish. Lel. Coll. VI. p. 6.

Rygh. 105. a fish. perhaps the Ruffe.

Rawnes. 125. Roes of fish. Lye in Junius. v. Roan.

Rest. MS. Ed. rustied, of meat. Restyn, restyng. No. 57. Rustiness.
Junius. v. Restie.

Rasyols. 152. a dish. Ransoles. Holme III. p. 84.

Reyn. Ms. Ed. 57. Rain. Chaucer.

Rysshews. 182. name of a dish. qu.

Rew de Rumsey. MS. Ed. 44.

Ryne hem on a Spyt. 187. run them on a spit.

Rosty. MS. Ed. 44. rost.

Rounde. 196. round. French.

Rosee. 52. a dish. v. ad loc.

Resenns. 100. Raysons, 114. Raisins. used of Currants, 14. v. ad loc.
Reysons, Reysins. MS. Ed. II. 23. 42. Rassens Pottage, is in the second
course at archp. Nevill's Feast.

S.

Spine. v. Spynee.

Sue forth. 3. et passim. serue. 6. 21. From this short way of writing, and
perhaps speaking, we have our Sewers, officers of note, and sewingeis,
serving, Lel. Coll. IV. p. 291. unless mis-written or mis-printed for
shewinge.

Slype. II. slip or take off the outer coat. A.S. [Anglo-Saxon: slipan].

Skyrwates. 5. 149. Skirrits or Skirwicks.

Savory. 6. Sauuay. 30. 63. Sawey. 172.

Self. 13. same, made of itself, as self-broth, 22. the owne broth, 122. MS.
Ed. 5. 7. Chaucer.

Seth. passim. MS. Ed. I, 2. Chaucer, to seeth. A.S. [Anglo-Saxon:
seothan]. Seyt. MS. Ed. I. to strain. 25. 27.

Smite and smyte. 16. 21. 62. cut, hack. A.S. [Anglo-Saxon: smitan].

Sode. v. Ysode.

Storchion. MS. Ed. II. 12. v. Fitz-Stephen. p. 34.

Sum. 20. sumdell, 51. somdel, 171. some, a little, some part. Chaucer has
sum, and somdele. A.S. [Anglo-Saxon: sum].

Saunders. 20. used for colouring. MS. Ed. 34. v. Northumb. Book, p. 415.
Sandall wood. The translators of that very modern book the Arabian Nights
Entertainments, frequently have Sanders and Sandal wood, as a commodity
of the East.

Swyne. 146. alibi. Pork or Bacon. MS. Ed. 3. Bacon, on the contrary, is
sometimes used for the animal. Old Plays, II. p. 248. Gloss. ad X Script. in
v.

See. MS. Ed. 56. Sea. Chaucer.

Sawge. 29. Sauge, 160. MS. Ed. 53. Sage. Pigge en Sage. E. of
Devon's Feast.

Shul. 146. schul. MS. Ed. 4. should, as No. 147. schulle, schullyn.
MS. Ed. 3. 7.

Sawse Madame. 30. qu. Sauce.

Sandale. MS. Ed. 34.

Sawse Sarzyne. 84. v. ad loc.

Serpell. 140. wild Thyme. Serpyllum.

Sawse blancke. 136.

Sawse noyre. 137. 141.

Sawse verde. 140.

Sow. 30. to sew, suere. also 175. A.S. [Anglo-Saxon: siwian].

Stoppe. 34. 48. to stuff.

Swyng. 39. 43. alibi. MS. Ed. 20. 25. alibi. to shake, mix. A.S.
[Anglo-Saxon: swengan].

Sewe. 20. 29. 40. Sowe. 30. 33. alibi. MS. Ed. 38. Chaucer. Liquor,
Broth, Sous. Wiclif. A.S. [Anglo-Saxon: seaþ]. v. Lye in 2d alphabet.

Schyms. MS. Ed. 38. Pieces.

Stondyng. 45, 46. 7. stiff, thick.

Smale. 53. alibi. small. Lel. Coll. IV. p. 194.

Spynee. 57. v. ad loc.

Straw. 58. strew. A.S. [Anglo-Saxon: streawian].

Sklyse. 59. a Slice, or flat Stick for beating any thing. Junius. v.
Sclise.

Siryppe. 64. v. ad loc.

Styne. 66. perhaps to close. v. ystyned. A.S. [Anglo-Saxon: tynan].

Stere. 67. 145. to stir. Chaucer. A.S. [Anglo-Saxon: styrian].

Sithen. 68. ssithen, 192. then. Chaucer. v. seth and sithe. A.S.
[Anglo-Saxon: siððan]. sithtyn, sethe, seth, syth. MS. Ed. then.

Salat. 76 a Sallad. Saladis, Sallads. Chaucer. Junius, v. Salad.

Slete Soppes. 80. slit. A.S. [Anglo-Saxon: slitan].

Spryng. 85. to sprinkle. Wiclif. v. sprenge. A.S. [Anglo-Saxon:
sprengan].

Samoun. 98. Salmon. So Lel. Coll. VI. p. 16, 17. Fr. Saumon.

Stepid. 109, 110. steeped, Frisiis, stippen.

Sex. 113. 176. Six. A.S.

Sool. 119. Solys, 133. Soale, the fish.

Schyl oysters. 121. to shell them. A.S. [Anglo-Saxon: scyll], a shell.

Sle. 126. to kill. Scle, Chaucer, and slea. A.S. [Anglo-Saxon: slean].

Sobre Sawse. 130.

Sowpes. 82. 129. Sops. A.S. [Anglo-Saxon: sop]. dorry. MS. Ed. II. 6.

Spell. 140. qu.

Stary. MS. Ed. 32. stir.

Swannes. 143. Pye, 79. Cygnets. Lel. Coll. VI. p. 5.

Sonne. MS. Ed. 56. Sun. Chaucer.

Sarse, and a Sarse. 145. a Sieve or Searse.

Souple. 152. supple. sople, Chaucer; also souple. Fr.

Stewes. 157. 170. Liquor. to stue, 186. a term well known at this day.

Sars. 158. 164. Error perhaps for Fars. 167. 169. 172.

Sawcyster. 160. perhaps, a Saussage. from Fr. Saucisse.

Soler. MS. Ed. 56. a solar or upper floor. Chaucer.

Sawgeat. 161. v. ad loc.

Skymour. 162. a Skimmer.

Salwar. 167. v. Calwar.

Sarcyness. MS. Ed. 54. v. Sawse.

Syve, Seve. MS. Ed. II. 17, 18. a Sieve, v. Hersyve.

Southrenwode. 172. Southernwood.

Sowre. 173. sour. souir, Chaucer.

Stale. 177. Stalk. Handle. used now in the North, and elsewhere; as a
fork-stale; quære a crasis for a fork's tail. Hence, Shaft of an
Arrow. Lel. Coll. VI. p. 13. Chaucer. A.S. [Anglo-Saxon: stele], or
[Anglo-Saxon: stela].

Spot. MS. Ed. 57. Sprinkle.

Sachus. 178. a dish. v. ad loc.

Sachellis. 178. Bags. Satchells.

Spynoches. 180. Spinages. Fr. Espinars in plural. but we use it in the
singular. Ital. Spinacchia.

Sit. 192. adhere, and thereby to burn to it. It obtains this sense now in the
North, where, after the potage has acquired a most disagreeable taste by it,

it is said to be pot-sitten, which in Kent and elsewhere is expressed by being
burnt-to.

Sotiltees. Proem. Suttlety. Lel. Coll. VI. p. 5. seq. See No. 189. There
was no grand entertainment without these. Lel. Coll. IV. p. 226, 227. VI. 21.
seq. made of sugar and wax. p. 31. and when they were served, or brought
in, at first, they seem to have been called warners, Lel. Coll. VI. p. 21. 23.
VI. p. 226, 227. as giving warning of the approach of dinner. See Notes on
Northumb. Book, p. 422, 423. and Mr. Pennant's Brit. Zool. p. 496. There
are three sotiltes at the E. of Devon's Feast, a stag, a man, a tree. Quere if
now succeeded by figures of birds, &c. made in lard, and jelly, or in sugar,
to decorate cakes.

Sewyng. Proem. following. Leland Coll. IV. p. 293. Chaucer. Fr.

Suivre.

Spete. MS. Ed. 28. Spit. made of hazel, 58. as Virg. Georg. II. 396.

States. Proem. Persons.

Scher. MS. Ed. 25. sheer, cut. Chaucer. v. Shere.

Schyveris. MS. Ed. 25. II. 27. Shivers. Chaucer. v. Slivere.

Schaw. MS. Ed. 43. shave.

T.

Thurgh. 3. alibi. thorough. A.S. [Anglo-Saxon: ðurh]. thorw. MS.
Ed. II.

Tansey. 172. Herb, vide Junii Etymol.

Trape, Traup. 152. alibi. Pan, platter, dish. from Fr.

To gedre. 14. to gydre, 20. to gyder, 39. to geyder, 53. to gider, 59. to
gyd, 111. to gedre, 145. So variously is the word together here written. A.S.
[Anglo-Saxon: togaðere].

Tredure. 15. name of Cawdel. v. ad loc.

To. 30. 17. MS. Ed. 33. 42. too; and so the Saxon, Hence to to. 17. v. ad
loc. Also, Lel. Coll. IV. p. 181. 206. VI. p. 36. To is till, MS. Ed. 26. 34.
two. II. 7. v. Unto.

Thyk. 20. a Verb, to grow thick, as No. 67. thicken taken passively.
Adjective, 29. 52. thik, 57. thykke, 85. thike, Chaucer.

Teyse. 20. to pull to pieces with the fingers. v. ad loc. et Junius, voce
Tease. Hence teasing for carding wool with teasels, a specics of thistle or
instrument.

Talbotes. 23. qu. v. ad loc.

Tat. 30. that. as in Derbysh. who's tat? for, who is that? Belg. dat.

Thenne. 36. alibi. then. Chaucer. A.S. [Anglo-Saxon: ðanne].

Thanne. 36. MS. Ed. 25. then. A.S. [Anglo-Saxon: ðan]. than. MS. Ed.
14.

Teer. 36. Tear. A.S. [Anglo-Saxon: teran].

To fore. 46. alibi. before. Hence our heretofore. Wiclif. Chaucer.

A.S. [Anglo-Saxon: toforan].

Thynne. 49. MS. Ed. 15. thin. A.S. [Anglo-Saxon: ðinn].

Tarlettes. 50. afterwards Tartletes, rectiùs; and so the Contents.
Tortelletti. Holme. p. 85. v. Tartee. Godwin, de Præsul. p. 695. renders
Streblitæ; et v. Junius, voce Tart.

Thise. 53. alibi. these.

Take. 56. taken. Chaucer.

Thridde. 58. 173. alibi. Third, per metathesin. Chaucer. Thriddendele, 67.
Thriddel, 102. 134. Thredde, MS. Ed. II. 1. v. Junius, voce Thirdendeal.

To done. 68. done. To seems to abound, vide Chaucer. v. To.

Turnesole. 68. colours pownas. vide ad loc.

Ther. 70. 74. they. Chaucer.

Ton tressis. 76. an herb. I amend it to Ton cressis, and explain it
Cresses, being the Saxon [Anglo-Saxon: tunkerse], or [Anglo-Saxons:
tuncærse]. See Lye, Dict. Sax. Cresses, so as to mean, one of the
Cresses.

Turbut. 101.

Tried out. 117. drawn out by roasting. See Junius, v. Try.

Tweydel. 134. Twey, MS. Ed. 12. Chaucer. Twy for twice runs now in the
North. A.S. [Anglo-Saxon: twa], two. [Anglo-Saxon dæl], pars, portio.

Talow. 159. Mutton Sewet. v. Junii Etym.

Thyes, Thyys. MS. Ed. 29, 30. Thighs.

Tartee. 164, 165. alibi. Tart. de Bry, 166. de Brymlent, 117. Tartes of
Flesh, 168. of Fish, 170. v. Tarlettes.

Towh. tough, thick. 173. See Chaucer, v. Tought. A.S. [Anglo-Saxon:
toh].

Tharmys. MS. Ed. 16. Rops, Guts.

There. 170. 177 where. Chaucer.

Thowche. MS. Ed. 48. touch.

To. 185. for. Hence, wherto is wherefore. Chaucer.

Towayl. MS. Ed. II. 21. a Towel.

Thee. 189. thou, as often now in the North.

Temper. MS. Ed. 1. et sæpe. to mix.

U.

Uppon. 85. alibi. upon.

Urchon. 176. Urchin, Erinaceus.

Unto. MS. Ed. 2. until. v. To. Chaucer.

V.

Violet. 6. v. ad loc.

Verjous. 12. 48. veriaws. 154. verious. 15. Verjuice, Fr. Verjus. V.
Junium.

Veel. 16. alibi. MS. Ed. 18. Veal.

Vessll. 29. a dish.

Vyne Grace. 61. a mess or dish. Grees is the wild Swine. Plott,
Hist. of Staff. p. 443. Gloss. to Douglas' Virgil, v. Grisis. and to
Chaucer. v. Grys. Thoroton, p. 258. Blount, Tenures. p. 101. Gresse.
Lel. Coll. IV. p. 243. Gres. 248. Both pork and wine enter into the
recipe.

Vyaunde Cypre. 97. from the Isle of Cyprus.

Vernage. 132. Vernaccia. a sort of Italian white-wine. In Pref. to Perlin,
p. xix. mis-written Vervage. See Chaucer. It is a sweet wine in a MS. of
Tho. Astle esq. p. 2.

Venyson. 135. often eaten with furmenty, E. of Devon's Feast, in brothe.
Ibid.

Verde Sawse. 140. it sounds Green Sauce, but there is no sorel; sharp,
sour Sauce. See Junius, v. Verjuice.

Vervayn. 172.

W.

Wele. 1. 28. old pronunciation of well, now vulgarly used in
Derbysh. wel, 3. alibi. wel smale, 6. very small. v. Lel. Coll.
IV. p. 218. 220. Hearne, in Spelm. Life of Ælfred. p. 96.

Wyndewe. 1. winnow. This pronunciation is still retained in Derbyshire,
and is not amiss, as the operation is performed by wind. v. omnino, Junius.
v. Winnow.

Wayshe, waissh, waische. 1. 5. 17. to wash. A.S. [Anglo-Saxon:
wæscan].

Whane, whan. 6. 23. 41. when. So Sir Tho. Elliot. v. Britannia.
Percy's Songs, I. 77. MS. Romance of Sir Degare vers. 134. A.S.
[Anglo-Saxon: hwænne]. wan, wanne. MS. Ed. 25. 38. when.

Wole. Proem. will. wolt. 68. wouldst. Chaucer, v. Wol.

Warly, Warliche. 20. 188. gently, warily. A.S. [Anglo-Saxon: wære],
wary, prudent. Chaucer. v. Ware. Junius, v. Warie.

Wafrouns. 24. Wafers. Junius, v. Wafer.

With inne. 30. divisim, for within. So with oute, 33.

Welled. 52. v. ad loc. MS. Ed. 23.

Wete. 67. 161. wet, now in the North, and see Chaucer. A.S. [Anglo-
Saxon: wæt].

Wry. 72. to dry, or cover. Junius, v. Wrie.

Wyn. MS. Ed. 22. alibi. Wine. v. Wyneger.

Wryng thurgh a Straynour. 81. 91. thurgh a cloth, 153. almandes with fair
water, 124. wryng out the water. Ibid. wryng parsley up with eggs, 174.
Chaucer, voce wrong, ywrong, and wrang. Junius, v. Wring.

Womdes, Wombes. 107. quære the former word? perhaps being falsely
written, it was intended to be obliterated, but forgotten, Wombes however
means bellies, as MS. Ed. 15. See Junius, voce Womb.

Wyneger. MS. Ed. 50. Vinegar. v. Wyn.

Wone. 107. a deal or quantity. Chaucer. It has a contrary sense though in
Junius, v. Whene.

Whete. 116. Wete. MS. Ed. 1. II. 30. Wheat. A.S. [Anglo-Saxon: hwæte].

Wastel. 118. white Bread. yfarced, 159. of it. MS. Ed. 30. II. 18.
Gloss. ad X Script. v. Simenellus. Chaucer; where we are referred to
Verstegan V. but Wassel is explained there, and not Wastel;
however, see Stat. 51 Henry III. Hoveden, p. 738. and Junius' Etymol.

Wheyze. 150. 171. Whey. A.S. [Anglo-Saxon: hwæz]. Serum Lactis. g
often dissolving into y. v. Junium, in Y.

Wynde it to balles. 152. make it into balls, turn it. Chaucer. v.
Wende. Junius, v. Winde.

Wallenotes. 157. Walnuts. See Junius, in voce.

Wose of Comfrey. 190. v. ad loc. Juice.

Wex. MS. Ed. 25. Wax.

Were. MS. Ed. 57. where.

Y.

Y. is an usual prefix to adjectives and participles in our old authors. It came
from the Saxons; hence ymynced, minced; yslyt, slit; &c. I is often
substituted for it. V. Gloss. to Chaucer, and Lye in Jun. Etym. v. I. It occurs
perpetually for i, as ymynced, yslyt, &c. and so in MS. Editoris also.
Written z. 7. 18. alibi. used for gh, 72. MS. Ed. 33. Chaucer. v. Z. Hence
ynouhz, 22. enough. So MS. Ed. passim. Quere if z is not meant in MSS for
g or t final. Dotted, [Anglo-Saxon: y(1)], after Saxon manner, in MS. Ed. as
in Mr. Hearne's edition of Robt. of Gloucester.

Ycorve. 100, 101. cut in pieces. icorvin, 133. Gloss. to Chaucer. v.
Icorvin, and Throtycorve.

Zelow. 194. yolow. MS. Ed. 30. yellow. A.S. [Anglo-Saxon: zealuwe]
and [Anglo-Saxon: zelew].

Yolkes. 18. i. e. of eggs. Junius, v. Yelk.

Ygrond. v. Gronden.

Yleesshed. 18. cut it into slices. So, lesh it, 65. 67. leach is to slice,
Holme III. p. 78. or it may mean to lay in the dish, 74. 81. or distribute, 85.
117.

Ynouhz. 22. ynowh, 23. 28. ynowh, 65. ynow. MS. Ed. 32. Enough.
Chaucer has inough.

Yfer. 22. 61. id est ifere, together. Feer, a Companion. Wiclif, in Feer
and Scukynge feer. Chaucer. v. Fere, and Yfere. Junius, v. Yfere.

Yfette. Proem. put down, written.

Yskaldid. 29. scalded.

Ysode. 29. isode, 90. sodden, 179. boiled. MS. Ed. II. 11.
Chaucer. all from to seeth.

Ysope. 30. 63. Ysop. MS. Ed. 53. the herb Hyssop. Chaucer. v. Isope.
Yforced. v. forced.

Yfasted. 62. qu.

Zif, zyf. MS. Ed. 37. 39. if. also give, II. 9. 10.

Ystyned, istyned. 162. 168. to styne, 66. seems to mean to close.

Yteysed. 20. pulled in pieces. v. ad loc. and v. Tease.

Ypaunced. 62. perhaps pounced, for which see Chaucer.

Yfonndred. 62. ifonded, 97. 101. yfondyt, 102. poured, mixed, dissolved.
v. found. Fr. fondu.

Yholes. 37. perhaps, hollow.

Ypared. 64. pared.

Ytosted, itosted. 77. 82. toasted.

Iboiled. 114. boiled.

Yest. 151. Junius, v. Yeast.

Igrated. 153. grated.

Ybake. 157. baked.

Ymbre. 160. 165. Ember.

Ypocras. how made, 191. Hippocras. wafers used with it. Lel. Coll. IV. p.
330. VI. p. 5, 6. 24. 28. 12. and dry toasts, Rabelais IV. c. 59. Joly Ypocras.
Lel. Coll. IV. p. 227. VI. p. 23. Bishop Godwin renders it Vinum
aromaticum. It was brought both at beginning of splendid entertainments, if
Apicius is to be underslood of it. Lib. I. c. 1. See Lister, ad loc. and in the
middle before the second course; Lel. Coll. IV. p. 227. and at the end. It was
in use at St. John's Coll. Cambr. 50 years ago, and brought in at Christmas
at the close of dinner, as anciently most usually it was. It took its name from
Hippocrates' sleeve, the bag or strainer, through which it was passed.
Skinner, v. Claret; and Chaucer. or as Junius suggests, because strained
juxta doctrinam Hippocratis. The Italians call it hipocrasso. It seems not to
have differed much from Piment, or Pigment (for which see Chaucer) a rich
spiced wine which was sold by Vintners about 1250. Mr. Topham's MS.
Hippocras was both white and red. Rabelais, IV. c. 59. and I find it used for
sauce to lampreys. Ibid. c. 60.

There is the process at large for making ypocrasse in a MS. of my
respectable Friend Thomas Astle, esq. p. 2. which we have thought proper
to transcribe, as follows:

'To make Ypocrasse for lords with gynger, synamon, and graynes sugour,
and turefoll: and for comyn pepull gynger canell, longe peper, and
claryffyed hony. Loke ye have feyre pewter basens to kepe in your pouders
and your ypocrasse to ren ynne. and to vi basens ye muste have vi renners
on a perche as ye may here see. and loke your poudurs and your gynger be
redy and well paryd or hit be beton in to poudr. Gynger colombyne is the

best gynger, mayken and balandyne be not so good nor holsom…. now thou
knowist the propertees of Ypocras. Your poudurs must be made everyche by
themselfe, and leid in a bledder in store, hange sure your perche with baggs,
and that no bagge twoyche other, but basen twoyche basen. The fyrst bagge
of a galon, every on of the other a potell. Fyrst do in to a basen a galon or ij
of redwyne, then put in your pouders, and do it in to the renners, and so in
to the seconde bagge, then take a pece and assay it. And yef hit be eny
thyng to stronge of gynger alay it withe synamon, and yef it be strong of
synamon alay it withe sugour cute. And thus schall ye make perfyte
Ypocras. And loke your bagges be of boltell clothe, and the mouthes opyn,
and let it ren in v or vi bagges on a perche, and under every bagge a clene
basen. The draftes of the spies is good for sewies. Put your Ypocrase in to a
stanche wessell, and bynde opon the mouthe a bleddur strongly, then serve
forthe waffers and Ypocrasse.'

ADDENDA.

[ The addenda have been placed above within the text where appropriate,
labeled "Addenda:". ]

ADVERTISEMENT.

Since the foregoing sheets were printed off, the following very curious
Rolls have happily fallen into the Editor's hand, by the favour of John
Charles Brooke, Esq. Somerset Herald. They are extracted from a MS.
belonging to the family of Nevile of Chevet, near Wakefield, com. Ebor.
and thence copied, under the direction of the Rev. Richard Kay, D.D.
Prebendary of Durham.

These Rolls are so intimately connected with our subject, as exhibiting
the dishes of which our Roll of Cury teaches dressing and preparation, that
they must necessarily be deemed a proper appendix to it. They are
moreover amusing, if not useful, in another respect; viz. as exhibiting the
gradual prices of provisions, from the dates of our more ancient lists, and
the time when these Rolls were composed, in the reign of Henry VIII. For
the further illustration of this subject, and extract from the old Account-
Book of Luton, 19 Hen. VIII is super-added; where the prices of things in
the South, at the same period, may be seen. And whoever pleases to go
further into this matter of prices, may compare them with the particulars
and expence of a dinner at Stationer's-Hall, A.D. 1556. which appeared in
the St. James's Chronicle of April 22, 1780.

We cannot help thinking that, upon all accounts, the additions here
presented to our friends must needs prove exceedingly acceptable to them.

ROLLS of PROVISIONS,

With their PRICES, DISHES, &c.

Temp. H. VIII.

THE marriage of my son-in-law Gervas[1] Clifton and my daughter
Mary
Nevile, the 17th day of January, in the 21st year of the reigne of our
Soveraigne Lord King Henry the VIIIth.

Lsd
First, for the apparell of the said Gervys Clifton and
Mary Nevill, 21 yards of Russet Damask, every yard 8s[2], 7 14 8

Item, 6 yards of White Damask, every yard 8s. 48 0
Item, 12 yards of Tawney Camlet, every yard 2s. 8d[3]. 49 4
Item, 6 yards of Tawney Velvet, every yard 14s. 4 4 0
Item, 2 rolls of Buckrom, 0 6 0
Item, 3 Black Velvet Bonnits for women, every bonnit 17s. 51 0
Item, a Fronslet[4] of Blue Velvet, 0 7 6
Item, an ounce of Damask Gold[5], 0 4 0
Item, 4 Laynes[6] of Frontlets, 0 2 8
Item, an Eyye[7] of Pearl, 24 0
Item, 3 pair of Gloves, 0 2 10
Item, 3 yards of Kersey; 2 black, 1 white, 0 7 0
Item, Lining for the same, 0 2 0
Item, 3 Boxes to carry bonnits in, 0 1 0
Item, 3 Pasts[8], 0 0 9
Item, a Furr of White Lusants[9], 40 0
Item, 12 Whit Heares[10], 12 0
Item, 20 Black Conies, 10 0

Item, A pair of Myllen[11] Sleves of white sattin, 0 8 0
Item, 30 White Lamb Skins, 0 4 0
Item, 6 yards of White Cotton, 0 3 0
Item, 2 yards and 1/2 black sattin, 0 14 9
Item, 2 Girdles, 0 5 4
Item, 2 ells of White Ribon, for tippets, 0 1 1
Item, an ell of Blue Sattin, 0 6 8
Item, a Wedding Ring of Gold, 0 12 4
Item, a Millen Bonnit, dressed with Agletts, 0 11 0
Item, a yard of right White Sattin, 0 12 0
Item, a yard of White Sattin of Bridge[12], 0 2 4

The Expence of the Dinner, at the marriage of said Gervys Clifton and
Mary
Nevile. Imprimis,
Three Hogsheads of Wine, 1 white, 1 red, 1 claret 5 5 0
Item, 2 Oxen, 3 0 0
Item, 2 Brawns[13], 1 0 0
Item, 2 Swans[14], every Swan 2 s, 0 12 0
Item, 9 Cranes[15], every Crane 3 s. 4d. 1 10 0
Item, 16 Heron sews[16], every one 12 d. 0 16 0
Item, 10 Bitterns, each 14d. 0 11 8
Item, 60 couple of Conies, every couple 5d, 25 0
Item, as much Wild-fowl, and the charge of the same, as cost 3 6 8
Item, 16 Capons of Grease[17], 0 16 0
Item, 30 other Capons, 0 15 0
Item, 10 Pigs, every one 5d. 0 4 2
Item, 6 Calves, 0 16 0
Item, 1 other Calf, 0 3 0
Item, 7 Lambs, 0 10 0
Item, 6 Withers[18], ever Wither 2s. 4d. 0 14 0

Item, 8 Quarters of Barley[19] Malt, every quarter 14s. 5 10 0
Item, 3 Quarters of Wheat, every quarter 18 s. 54 0
Item, 4 dozen of Chickens , 0 6 0
Besides Butter, Eggs, Verjuice, and Vinegar

In Spices as followeth.

Two Loaves of Sugar[20], weighing 16 lb. 12 oz. at 7d. per lb. 0 9 9
Item, 6 pound of Pepper, every pound 22d. 0 11 0
Item, 1 pound of Ginger, 0 2 4
Item, 12 pound of Currants, every pound 3 2d 0 3 6
Item, 12 pound of Proynes[21], every pound 2d. 0 2 0
Item, 2 lb. of Marmalet, 0 2 1
Item, 2 Poils[22] of Sturgeon, 0 12 4
Item, a Barrell for the same, 0 0 6
Item, 12 lb. of Dates, every lb. 4d. 0 4 0
Item, 12 lb of Great Raisons[23], 0 2 0
Item, 1 lb. of Cloves and Mace, 0 8 0
Item, 1 quarter of Saffron, 0 4 0
Item, 1 lb. of Tornself[24], 0 4 0
Item, 1 lb. of Ising-glass, 0 4 0
Item, 1 lb. of Biskitts, 0 1 0
Item, 1 lb. of Carraway Seeds, 0 1 0
Item, 2 lb of Cumfitts, 0 2 0
Item, 2 lb. of Torts[25] of Portugal, 0 2 0
Item, 4 lb. of Liquorice and Anniseeds, 0 1 0
Item, 3 lb. of Green Ginger, 0 4 0
Item, 3 lb. of Suckets[26], 0 4 0
Item, 3 lb. of Orange Buds, 4 s. 0 5 4
Item, 4 lb. of Oranges in Syrup, 0 5 4
—————-

Totall L. 61 8 8
—————-

[Footnote 1: Gervas] below Gervys. So unsettled was our orthography,
even in the reign of Henry VIII. So Nevile, and below Nevill. Mary,
third daughter of Sir John Nevil of Chever, was first wife of Sir
Gerv. Clifton of Clifton, com. Nott. Knight.]
[Footnote 2: 8s.] The sum is L. 7. 14 s. 8 d. but ought to be L. 8. 8s.
so that there is some mistake here. N.B. This manuscript is
given in our common figures; but the original, no doubt, is in the
Roman.]
[Footnote 3: 2s. 8d.] This again is wrongly computed. There may be other
mistakes of the same kind, which is here noted once for all; the reader
will easily rectify them himself.]
[Footnote 4: Fronslet.] f. Frontlet, as lin. 10.]
[Footnote 5: Damask Gold.] Gold of Damascus, perhaps for powder.]
[Footnote 6: Laynes.] qu.]
[Footnote 7: Eyye.] f. Egg.]
[Footnote 8: Pasts.] Pastboards.]
[Footnote 9: Lusants.] qu.]
[Footnote 10: Heares]. f. Hares.]
[Foornote 11: Myllen], Milan, city of Lombardy, whence our
millaner, now milliner, written below millen.]
[Footnote 12: Bridge]. Brugge, or Bruges, in Flanders.]
[Footnote 13: Brawns]. The Boar is now called a Brawn in the North, vid.
p. 126.]
[Footnote 14: 2 Swans]. f. 6 Swans.]
[Footnote 15: Cranes]. v. p. 67.]
[Footnote 16: Heron sews]. In one word, rather. See p. 139.]
[Footnote 17: of Grease]. I presume fatted.]
[Footnote 18: Withers]. Weathers.]

[Footnote 19: Barley malt]. So distinguished, because wheat and oats were
at this time sometimes malted. See below, p. 172.]
[Footnote 20: Loaves of Sugar]. So that they now had a method of refining
it, v. p. xxvi.]
[Footnote 21: Proynes]. Prunes, v. p. 148.]
[Footnote 22: Poils]. Misread, perhaps, for Joils, i.e. Jowls.]
[Footnote 23: Great Raisons, ] v. p. 38.]
[Footnote 24: Tornselt]. Turnfole, v. p. 38.]
[Footnote 25: Torts]. qu.]
[Footnote 26: Suckets]. These, it seems, were sold ready prepared in the
shops. See the following Rolls.]

Sir John Nevile, of Chete, Knight.

The marriage of my Son-in-law, Roger Rockley[1], and my daughter
Elizabeth Nevile, the 14th of January, in the 17th year of the reigne of our
Soveraigne Lord King Henry the VIIIth.

Lsd
First, for the expence of their Apparel, 22 yards of Russet
Sattin, at 8s. per yard, 8 16 0
Item, 2 Mantilles of Skins, for his gown, 48 0
Item, 2 yards and 1/2 of black velvet, for his gown, 0 30 0
Item, 9 yards of Black Sattin, for his Jacket and Doublet,
at 8s. the yard, 3 12 0
Item, 7 yards, of Black Sattin, for her Kertill, at 8 s.
per yard, 56 0
Item, a Roll of Buckrom, 0 2 8
Item, a Bonnit of Black Velvet, 0 15 0

Item, a Frontlet for the same Bonnit, 0 12 0
Item, for her Smock, 0 5 0
Item, for a pair of perfumed Gloves, 0 3 4
Item, for a pair of other Gloves, 0 0 4

Second Day.

Item, for 22 yards of Tawney Camlet, at 2s. 4d. per yard, 51 4 Item, 3
yards of Black Sattin, for lining her gown, at 8s per yard, 24 0 Item, 2 yards
of Black Velvet, for her gown, 30 0 Item, a Roll of Buckrom, for her Gown,
0 2 8 Item, 7 yards of Yellow Sattin Bridge[2], at 2 s. 4d. per yard, 26 4
Item, for a pair of Hose, 0 2 4 Item, for a pair of Shoes, 0 1 4 —————-
Sum L. 27 8 0 —————-

Item, for Dinner, and the Expence of the said Marriage of Roger Rockley,
and the said Elizabeth Nevile.

Imprimis, eight quarters of Barley-malt, at 10s. per quarter, 4 0 0 Item, 3
quarters and 1/2 of Wheat, at 14s. 4d. per quarter, 56 8 Item, 2 Hogheads of
Wine, at 40s. 4 0 0 Item, 1 Hogshead of Read Wine, at 0 40 0 —————-
Sum Total L. 39 8 0 —————-

For the First Course at Dinner.

Imprimis, Brawn with Musterd, served alone with Malmsey.
Item, Frumety[3] to Pottage.
Item, a Roe roasted for Standert[4].
Item, Peacocks, 2 of a Dish.
Item, Swans 2 of a Dish.
Item, a great Pike in a Dish.
Item, Conies roasted 4 of a Dish.
Item, Venison roasted.

Item, Capon of Grease, 3 of a Dish.
Item, Mallards[5], 4 of Dish.
Item, Teals, 7 of a Dish.
Item, Pyes baken[6], with Rabbits in them.
Item, Baken Orange.
Item, a Flampett[7].
Item, Stoke Fritters[8].
Item, Dulcets[9], ten of Dish.
Item, a Tart.

Second Course.

First, Marterns[10] to Pottage.
Item for a Standert, Cranes 2 of a dish.
Item, Young Lamb, whole roasted.
Item, Great Fresh Sammon Gollis[11].
Item, Heron Sues, 3 of a dish.
Item, Bitterns, 3 of a dish.
Item, Pheasants, 4 of a dish.
Item, a Great Sturgeon Poil.
Item, Partridges, 8 of a dish.
Item, Plover, 8 of dish.
Item, Stints[12]., 8 of a dish.
Item, Curlews[13], 3 of a dish.
Item, a whole Roe, baken.
Item, Venison baken, red and fallow[14].
Item, a Tart.
Item, a March[15] Payne.
Item, Gingerbread.
Item, Apples and Cheese scraped with Sugar and Sage.

For Night.

First a Play, and straight after the play a Mask, and when the Mask was
done then the Banckett[16], which was 110 dishes, and all of meat; and then
all the Gentilmen and Ladys danced; and this continued from the Sunday to
the Saturday afternoon.

The Expence in the Week for the Flesh and Fish for the same marriage.

Imprimis, 2 Oxen, 3 0 0
Item, 2 Brawns, 22 0
Item, 2 Roes 10s and for servants going, 5s. 0 15 0
Item, in Swans, 0 15 0
Item, in Cranes 9, 30 0
Item, in Peacocks 12, 0 16 0
Item, in Great Pike, for flesh dinner, 6, 30 0
Item, in Conies, 21 dozen, 5 5 0
Item, in Venison, Red Deer Hinds 3, and fetching them, 0 10 0
Item, Fallow Deer Does 12 — — —
Item, Capons of Grease 72, 3 12 0
Item, Mallards and Teal, 30 dozen, 3 11 8
Item, Lamb 3, 0 4 0
Item, Heron Sues, 2 doz. 24 0
Item, Shovelords[17], 2 doz. 24 0
Item, in Bytters[18] 12, 16 0
Item, in Pheasants 18, 24 0
Item, in Partridges 40, 0 6 8
Item, in Curlews 18, 24 0
Item, in Plover, 3 dozen, 0 5 0
Item, in Stints, 5 doz. 0 9 0
Item, in Surgeon, 1 Goyle[19], 0 5 0

Item, 1 Seal[20], 0 13 4
Item, 1 Porpose[21], 0 13 4
—————-
L.

For Frydays and Saturdays.

First, Leich Brayne[22].
Item, Frometye Pottage.
Item, Whole Ling and Huberdyne[23].
Item, Great Goils [24] of Salt Sammon.
Item, Great Salt Eels.
Item, Great Salt Sturgeon Goils
Item, Fresh Ling.
Item, Fresh Turbut.
Item, Great Pike[25].
Item, Great Goils of Fresh Sammon.
Item, Great Ruds[26].
Item, Baken Turbuts.
Item, Tarts of 3 several meats[27].

Second Course

First, Martens to Pottage.
Item, a Great Fresh Stugeon Goil.
Item, Fresh Eel roasted.
Item, Great Brett.
Item, Sammon Chines broil'd.
Item, Roasted Eels.
Item, Roasted Lampreys.
Item, Roasted Lamprons[28].
Item, Great Burbutts[29].

Item, Sammom baken,
Item, Fresh Eel baken.
Item, Fresh Lampreys, baken.
Item, Clear Jilly[30].
Item, Gingerbread.

Waiters at the said Marriage.

Storrers, Carver.
Mr. Henry Nevile, Sewer.
Mr. Thomas Drax, Cupbearer.
Mr. George Pashlew, for the Sewer-board end.
John Merys, \ Marshalls.
John Mitchill, /
Robert Smallpage, for the Cupboard.
William Page, for the Celler,
William Barker, for the Ewer,
Robert Sike the Younger, and
John Hiperon, for Butterye.

To wait in the Parlour.

Richard Thornton.
Edmund North.
Robert Sike the Elder.
William Longley.
Robert Live.
William Cook.
Sir John Burton, Steward.
My brother Stapleton's servant.
My son Rockley's servant to serve in the slate.

[Footnote 1: Rockley]. Elizabeth eldest daughter of Sir John Nevile,
married, Roger eldest son, and afterwards heir, of Sir Thomas Rockley of
Rockley, in the parish of Worsborough, Knight.]
[Footnote 2: Bridge]. See above, p. 167, note [2].]
[Footnote 3: Frumety]. v. p. 135.]
[Footnote 4: Standert]. A large or standing dish. See p. 174. l. 3.]
[Footnote 5: Mallards]. v. p. 144.]
[Footnote 6: Baken]. baked.]
[Footnote 7: Flampett]. f. Flaunpett, or Flaumpeyn, v. p. 136.]
[Footnote 8: Stoke Fritters ]. Baked on a hot-iron, used still by the
Brewers, called a stoker.]
[Footnote 9: Dulcets]. qu.]
[Footnote 10: Marterns]. qu. it is written Martens, below.]
[Footnote 11: Gollis]. f. Jowls.]
[Footnote 12: Stints]. The Stint, or Purre, is one of the Sandpipers.
Pennant, Brit. Zool, II. 374.]
[Footnote 13: Curlews]. See above, p. 130. and below. Curlew Knaves,
also below.]
[Footnote 14: Fallow]. If I remember right, Dr. Goldman, says,
Fallow-deer were brought to us by King James I. but see again below,
more than once.]
[Footnote 15: March Payne]. A kind of Cake, very common long after
this time, v. below.]
[Footnote 16: Banckett]. Banquet.]
[Footnote 17: Shovelords]. Shovelers, a species of the Wild Duck.
Shovelards, below.]
[Footnote 18: Bytters]. Bitterns, above; but it is often written
without n, as below.]
[Footnote 19: Goyle]. Jowl, v. above, p. 174. l. 5.]
[Footnote 20: Seal]. One of those things not eaten now; but see p. 147

above, and below, p. 180. l. 6.]
[Footnote 21: Porpose]. v. p. 147, above.]
[Footnote 22: Leich Brayne] v. p. 141, above, but qu. as to Brayne.]
[Footnote 23: Huberdyne]. miswritten for Haberdine, i.e. from
Aberdeen; written below Heberdine.]
[Footnote 24: Goils]. v. above, p. 174. l. 5.]
[Footnote 25: Pyke]. v. above, p. 50. and below, often.]
[Footnote 26: Ruds]. qu. Roaches, v. below.]
[Footnote 27: meats]. Viands, but not Fleshmeats.]
[Footnote 28: Lamprons]. v. p. 142. above.]
[Footnote 29: Burbatts]. qu. Turbuts.]
[Footnote 30: Jilly]. Jelly.]

The Charges of Sir John Nevile, of Chete, Knight, being Sheriff of
Yorkshire in the 19th year of the reigne of King Henry VIII.

Lent Assizes.
Lsd
Imprimis, in Wheat 8 quarters, 8 0 0
Item, in Malt, 11 quarters, 7 6 8
Item, in Beans, 4 quarters, 3 4 0
Item, in Hay, 6 loads, 25 0
Item, in Litter, 2 loads 0 4 0
Item, part of the Judge's Horses in the inn, 0 13 4
Item, 5 hogsheads of Wine, 3 claret, 1 white, 1 red, 10 16 4
Item, Salt Fish, 76 couple, 3 16 4
Item, 2 barrells Herrings, 25 6
Item, 2 Barrells Salmon, 3 1 0
Item, 12 seams[1] of Sea Fish 6 4 0

Item, in Great Pike and Pickering, 6 score and 8, 8 0 0
Item, 12 Great Pike from Ramsay, 2 0 0
Item, in Pickerings from Holdess IIII XX, 3 0 0
Item, Received of Ryther 20 great Breams, 20 0
Item, Received of said Ryther, 12 great Tenches, 0 16 0
Item, Received of said Ryther 12 great Eels and 106
Touling[2] Eels, and 200 lb. of Brewit[3] Eels,
and 20 great Ruds, 40 0
Item, in great Fresh Sammon, 28 3 16 8
Item, a Barrell of Sturgeon 46 8
Item, a Firkin of Seal, 0 16 8
Item, a little barrell of Syrope[4], 0 6 8
Item, 2 barrells of all manner of Spices, 4 10 0
Item, 1 bag of Isinglass, 0 3 0
Item, a little barrell of Oranges, 0 4 0
Item, 24 gallons of Malmsey, 0 16 0
Item, 2 little barrells of Green Ginger and Sucketts, 0 3 0
Item, 3 Bretts, 0 12 0
Item, in Vinegar, 13 gallon, 1 quart 0 6 8
Item, 8 large Table Cloths of 8 yards in length, 7 of
them 12 d per yard, and one 16d, 3 6 8
Item, 6 doz. Manchetts[5], 0 6 0
Item, 6 gallons Vergis[6], 0 4 8
Item, in Mayne Bread[7], 0 0 8
Item, bread bought for March Payne, 0 0 8
Item, for Sugar and Almonds, besides the 2 barrells, 0 11 0
Item, for Salt, 0 6 0
Item, for 5 gallons of Mustard, 0 2 6
Item, a Draught of Fish, 2 great Pikes and 200 Breams, 0 26 8
Item, 3 gallons of Honey, 0 3 9

Item, 6 Horse-loads of Charcoal, 0 2 8
Item, 3 Loads of Talwood[8] and Bavings, 0 3 4
Item, 4 Streyners, 0 1 0
Item, for Graines[9], 0 0 4
Item, 20 doz. of Cups, 0 6 8
Item, 6 Elaskits and 1 Maund[10], 0 3 4
Item, 1 doz. Earthen Potts, 0 0 6
Item, 2 Staff Torches, 0 4 0
Item, for Yearbes[11], 5 days, 0 1 8
Item, for Waferans[12], 5 days[13], 0 1 8
Item, for Onions, 0 1 0
Item, 2 Gallipots, 0 0 8
Item, for Yeast, 5 days, 0 1 8
Item, 20 doz. borrowed Vessels, 0 5 1
Item, for Carriage or Wheat, Malt, Wine, and Wood,
from the Water-side, 0 15 0
Item, for Parker the Cook, and other Cooks and Water-bearers, 4 10 0
Item, 6 doz. of Trenchers, 0 0 4
First, for making a Cupboard, 0 1 4

[Footnote 1: seams]. quarter, much used in Kent, v. infra.]
[Footnote 2: Touling Eels]. qu. See below.]
[Footnote 3: Brewit Eels]. i.e. for Brewet; for which see above, p. 127.
also here, below.]
[Footnote 4: Syrope]. v. p. 36 above.]
[Footnote 5: Manchetts]. a species of Bread, see below.]
[Footnote 6: Vergis]. Verjuice.]
[Footnote 7: Mayne Bread]. Pain du main, v. p. 147. above.]
[Footnote 8: Talwood and Bavings]. Chord-wood, and Bavins. See Dr.
Birch's Life of Prince Henry: Wetwood and Bevins occur below, p. 184.]
[Footnote 9: Grains]. qu.]

[Footnote 10: Maund]. a large Basket, now used for Apples, &c.]
[Footnote 11: Yearbes]. yerbs are often pronounced so now; whence
Yerby Grease, for Herb of Grace.]
[Footnote 12: Waferans]. v. above, p. 157.]
[Footnote 13: 5 days]. qu. perhaps gathering, or fetching them.]

The Charge of the said Sir John Nevile of Chete at Lammas Assizes, in
the 20th Year of the Reign of King Henry the VIIIth.

Lsd
Imprimis, in Wheat, 9 quarters, 12 0 0
Item, in Malt, 12 quarters, 10 0 0
Item, 5 Oxen, 6 13 4
Item, 24 Weathers, 3 4 0
Item, 6 Calves, 20 0
Item, 60 Capons of Grease, 25 0
Item, other Capons, 3 14 0
Item, 24 Pigs, 0 14 0
Item, 3 hogsheads of Wine, 8 11 8
Item, 22 Swans, 5 10 0
Item, 12 Cranes, 4 0 0
Item, 30 Heronsews, 30 0
Item, 12 Shovelards, 12 0
Item, 10 Bitters, 13 4
Item, 80 Partridges, 26 8
Item, 12 Pheasants, 20 0
Item, 20 Curlews, 26 8
Item, Curlew Knaves 32, 32 0
Item, 6 doz. Plovers, 0 12 0

Item, 30 doz. Pidgeons, 0 7 6
Item, Mallards, Teal and other Wild Fowl, 42 0
Item, 2 Baskets of all manner of Spice, 5 0 0
Item, in Malmsey, 24 Gallons, 32 0
Item, in Bucks, 10 0 0
Item, in Stags, — — —

Fryday and Saturday.

First, 3 couple of great Ling, 12 0
Item, 40 couple of Heberdine, 40 0
Item, Salt Sammon, 20 0
Item, Fresh Sammon and Great, 3 6 8
Item, 6 great Pike, 12 0
Item, 80 Pickerings, 4 0 0
Item, 300 great Breams, 15 0 0
Item, 40 Tenches, 26 8
Item, 80 Touling Eels and Brevet Eels, and 15 Ruds, 32 0
Item, a Firkin of Sturgeon, 16 0
Item, in Fresh Seals, 13 4
Item, 8 seame of Fresh Fish, 4 0 0
Item, 2 Bretts, 8 0
Item, a barrell of Green Ginger and Sucketts, 4 0
Item, 14 gallon of Vinegar, 7 7 1/2
Item, 6 horse-loads of Charcoal, 2 4
Item, 40 load of Wetwood and Bevins, 53 4
Item, for Salt, 5 2
Item, 6 doz. of Manchetts, 6 0
Item, Gingerbread for March Payne, 0 8
Item, 5 gallon of Mustard, 2 6
Item, for loan of 6 doz. vessels, 5 2

Item, 3 gallons of Honey, 3 9
Item, for the costs of Cooks and Water-bearers, 4 0 0
Item, for the Judges and Clerks of the Assize, for their
Horse-meat in the Inn, and for their Housekeeper's
meat, and the Clerk of the Assize Fee, 10 0 0
Item, for my Livery Coats, embroidered, 50 0 0
Item, for my Horses Provender, Hay, Litter, and Grass,
at both the Assizes, 6 13 4

In a vellum MS. Account-Book of the Gild of the Holy Trinity at Luton,
com. Bedford, from 19 Hen. VIII. to the beginning of Ed. VI. there are the
expences of their Anniversary Feasts, from year to year, exhibiting the
several Provisions, with their prices. The feast of 19 Hen. VIII. is hereunder
inserted; from whence some judgement may be formed of the rest.

L s d 5 quarters, 6 bushels of Wheat, 50 2 3 bushels of Wheat Flower, 0 5
11 6 quarters malte, 29 0 72 Barrels Beer, 0 12 10 Brewing 6 quarters
Malte, 0 4 0 Bakyng, 0 1 6 82 Geys, 1 0 7 47 Pyggs, 1 3 10 64 Capons, 1 9
8 1/2 74 Chekyns, 0 8 2 84 Rabetts, and Carriage, 0 10 8 Beyf, 4 quarters, 1
0 0 a Lyfte, 0 0 8 a Shodoar & Cromys, 0 0 11 Moton & Welle[1] 1 quarter,
0 0 8 2 leggs of Welle & 2 Shodours, 0 1 0 A Marebone & Suet, & 3
Calwisfere, 0 0 4 1 quarter of Moton, and 6 Calwisfere, 0 0 9 20 Lamys, 1 5
10 Dressyng of Lamys, 0 0 6 Wine, 2 galons, a potell, & a pynte, 0 1 9
Wenegar 3 potellis, 0 1 0 Warg[2] 1 galon, 0 0 2 1/2 Spyce, 3 lb Pepur &
half, 0 6 11 4 oz. of Clovis & Mace, & quartron, 0 3 4 11 lb. of Sugur &
half, 0 7 0 1/2 lb. of Sinamon, 0 3 4 12 lb. of great Resons, 0 1 0 6 lb. of
smale Resons, 0 1 4 1/2 lb. of Gynger, 0 1 10 1/2 lb. of Sandurs, 0 0 8 1 lb.
of Lycoras, 0 0 6 4 lb. of Prunys, 0 0 8 1 lb. of Comfetts, 0 0 8 1/2 lb. of
Turnesell, 0 0 8 1 lb. of grenys, 0 1 9 1 lb. of Anesseds, 0 0 5 2 lb. of

Almonds, 0 0 5 2 oz. of Safron and quarton, 0 2 9 2 lb. of Dats, 0 0 8 Eggs
600, 0 6 0 Butter, 0 2 7 Mylke 19 galons, 0 1 7 8 galons and 2 gal. of Crem,
0 1 3 1/2 Hone 2 galons, 0 3 0 Salte 1/2 boshell, 0 0 8 Fyshe, Fresche, and
the careeg from London, 0 3 8 A frefche Samon, 0 2 8 Salte Fyche for the
Coks, 0 1 0 Rydyng for Trouts 0 0 8 Mynstrels, 0 16 0 Butlers, 0 1 6 Cokys,
0 17 4

[Footnote 1: Veal, now in the South pronounced with W.]
[Footnote 2: Verjuice.]

FINIS.

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