The Forme of Cury Part 14

Take wyne and hony and found it [2] togyder and skym it clene. and see it long, do erto powdour of gyngur. peper and salt, tost brede and lay the sew erto. kerue pecys of gyngur and flour it erwith 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 ooer fisshe, parboile hem, take hem and dyce hem small, take of the self broth and wyne, a layour of brede of galyntyne with G.o.de powdours and salt, cast at fysshe erinne and boile it. & do erto 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 erto 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 erto 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 oer wyne ifonded in sugur and do ise erinne. do erto powdour and salt, and alay it with flour of Rys and do at it be stondyng. if thou wilt on flesh day; take hennes and pork ysode & grynde hem smale and do erto. & 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 see it in lewe water [3] drawe up yn Almandes with the broth. pyke out the bones out of the fyssh clene & grynde it small & cast y mylk & at togyder & alye it with flour of Rys, do erto powdour fort, sugur & salt & colour it with alkenet & loke at 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, oer rynysshe wyne and hony clarified erwith. take flour of rys powdour of Gyngur o of peper & canel. oer flour of canel. powdour of clowes, safroun. sugur cypre. mylberyes, oer saundres. & medle alle ise togider. boile it and salt it. and loke at it be stondyng.

COMPOST [1]. C.

Take rote of pa.r.s.el. pasternak of rasenns [2]. sc.r.a.pe 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 ise erinne.

whan ey buth boiled cast erto peeres & parboile hem wel. take ise thynges up & lat it kele on a fair cloth, do erto salt whan it is colde in a vessel take vineger & powdour & safroun & do erto. & lat alle ise thinges lye erin al nyzt oer 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 ise thynges & cast togyder in a pot of erthe. and take erof whan ou 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 erto half vyneger & half wyne & see it wel. & take the Fysshe and pike it clene, cole the broth thurgh a cloth into a erthen panne. do erto powdour of pep and safroun ynowh. lat it see 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 see in the riddel [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 er pridde part erwith fyges drawen & do erto powdour fort and salt.

boile it. lay the Fisshe in an erthen panne cast the sewe erto. see oynouns ymynced & cast erinne. 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 & see hym.