The Forme of Cury Part 26

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.

x.x.xV. 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 G.o.d 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_.

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

Tak wyte wyn and a party of water and safroun and G.o.de 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.

x.x.xVII. 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 G.o.d 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_.

x.x.xVIII. 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.

x.x.xIX. FOR TO MAKE COMYN.

Tak G.o.d 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 G.o.d 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, sc.r.a.pe.

[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 G.o.d 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 G.o.d fresch flesch wat maner so yt be and hew yt in smale morselys and seth yt wyth G.o.de fresch buf and cast thereto G.o.de mynced onyons and G.o.de 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, ykke, _thykke_.