The Forme of Cury Part 13

[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 see 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 erto cowe mylke with b.u.t.ter and safroun and salt and see it wel. leshe it. and loke at 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 eruppon safroun and salt, take brede itosted in wyne. lay erof a leyne [2] and anoer of e 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 erwi powdour of peper and ooer 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 erin 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 ou wilt in flesshe day.

see Capouns and take the brawnn and tese hem smal and do erto. and make the lico [2] of is 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.

CReME 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 eron 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 erto 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 see the rowtes with the mylke.

and cast eron 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 erto powdour gyngur and hony clarified. see 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 ei bene sode ynowh. take hem up and take zolkes of ayren and rawe mylke and swyng hem togydre, and do erto powdour gyngur safroun and salt, set it ouere the fire, and lat it not boile, and take ayrenn isode & cast e 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 b.u.t.ter, and see hem yfere with safroun and gobettes of chese. wryng ayrenn thurgh a straynour. whan the water hath soden awhile: take enne the ayrenn and swyng hem with verious.

and cast erto. 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 & see it wele. take chese and grate it and b.u.t.ter 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 t.i.tle seems to want mending, and yet I know not how to do it to satisfaction.

TOSTEE [1]. XX.IIII. XIII.