The Forme of Cury Part 19

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

Take peiouns [2], chykens, and smale briddes smyte hem in gobettes.

& see hem alle ifere in G.o.d bro wi veriaws [3] do erto safroun, make a crust in a trape. and pynche it. & cowche e flessh erinne. & cast erinne Raisouns coraunce. powdour douce and salt. breke ayrenn and wryng hem thurgh a cloth & swyng e sewe of e stewe erwith 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 erto powdour fort safroun & pyneres [1] with salt, make a crust in a trape, bake it wel erinne, 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 wi Almaund Mylke and verions, frye the loches in oile as tofore. and lay e fissh erinne. cast eron powdour fort powdour douce. with raysons coraunce & prunes damysyns. take galyntyn and e sewe erinne, 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 G.o.de Eerbys and grynde hem smale with wallenotes pyked clene. a grete portioun. lye it up almost wi as myche verions as water. see it wel with powdour and Safroun withoute Salt. make a crust in a trape and do e fyssh erinne unstewed wi a litel oile & G.o.de Powdour. whan it is half ybake do e sewe erto & bake it up. If ou wilt make it clere of Fyssh see ayrenn harde. & take out e zolkes & grinde hem with G.o.de powdours. and alye it up with G.o.de 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 wi water. take dates and pyke hem clene with apples and peeres & mynce hem with prunes damysyns. take out e stones out of e prunes. & kerue the prunes a two. do erto Raisouns sugur. flour of canel. hoole macys and clowes. G.o.de powdours & salt.

colour hem up with saundres. meng ise with oile, make a coffyn as ou didest bifore & do is Fars [3] erin. 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 e crummes. take ayrenn & shepis talow & e crummes of e same Wastell powdour fort & salt with Safroun and Raisouns coraunce. & medle alle ise yfere & do it in e Wastel.

close it & bynde it fast togidre. and see 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 erwi grece & frye it. Whan it is fryed ynowz cast erto sawge with ayren make it not to harde. cast erto powdour douce, messe it forth. If it be in Ymber day; take sauge b.u.t.ter & ayrenn. and lat it stonde wel by e 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 see it wel and grinde it smale and medle it wi ayren & brede. ygrated. do erto 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 erto queyntlich [3] urgh y fyngours. or thurgh a skymour. and lat it a litul [4] quayle [5] a litell so e er be hool erinne. And if er wilt colour it wi alkenet yfoundyt. take hem up & cast erinne 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 G.o.de Past as thynne as Paper. kerue it out & fry it in oile. oer in e [1] grece and e remnaunt [2], take hony clarified and flaunne [3] erwith, alye hem up and serue hem forth.

[1] e grece. Dele _the_.

[2] e remnant, i. e. as for the remnant.

[3] flaunne. French _flau_, custard.

TARTEE. XX.VIII. IIII.

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

[1] er Fars, r. e Fars.

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

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

[1] Ymbre. Ember.