The Forme of Cury Part 23

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 at ou make y past with zolkes of Ayren. & at no water come erto. and forme y coffyn. and make up y 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 e past. and loke e past be rounde of e 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 vestrae vicesimo septimo die mensis Julij, anno regno vestri faelicissimi vicesimo viij ab humilimo vestro subdito, vestraeque, majestati fidelissimo

EDWARD STAFFORD, Haeres domus subversae 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 p.i.s.sibus_ [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 pa.s.se owt and boyle hem ryzt wel and do therto G.o.d 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.

Pec.o.kys 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.