The Forme of Cury Part 29

[1] Have sh.e.l.ls taken off.

XV. FOR TO MAKE ELYS IN BRUET.

They schul be flayn and ket in gobett' and sodyn and grynd peper and safroun other myntys and persele and bred and ale and temper it wyth the broth and boyle it and serve it forth.

XVI. FOR TO MAKE A LOPISTER.

He schal be rostyd in his scalys in a ovyn other by the Feer under a panne and etyn wyth Veneger.

XVII. FOR TO MAKE PORREYNE.

Tak Prunys fayrist wasch hem wel and clene and frot hem wel in syve for the Jus be wel ywronge and do it in a pot and do ther'to wyt gres and a party of sugur other hony and mak hem to boyle togeder' and mak yt thykke with flowr of rys other of wastel bred and wan it is sodyn dresse it into dischis and strew ther'on powder and serve it forth.

XVIII. FOR TO MAKE CHIRESEYE.

Tak Chiryes at the Fest of Seynt John the Baptist and do away the stonys grynd hem in a morter and after frot hem wel in a seve so that the Jus be wel comyn owt and do than in a pot and do ther'in feyr gres or Boter and bred of wastrel ymyid [1] and of sugur a G.o.d party and a porcioun of wyn and wan it is wel ysodyn and ydressyd in Dyschis stik ther'in clowis of Gilofr' and strew ther'on sugur.

[1] Perhaps, _ymycid_, i.e. minced; or _mycd_, as in No. 19.

XIX. FOR TO MAKE BLANK DE SUR' [1].

Tak the zolkys of Eggs sodyn and temper it wyth mylk of a kow and do ther'to Comyn and Safroun and flowr' of ris or wastel bred mycd and grynd in a morter and temper it up wyth the milk and mak it boyle and do ther'to wit [2] of Egg' corvyn smale and tak fat chese and kerf ther'to wan the licour is boylyd and serve it forth.

[1] Vide Note [1] on No. 29. of Part I.

[2] white. So _wyt_ is _white_ in No. 21. below.

XX. FOR TO MAKE GRAVE ENFORSE.

Tak tryd [1] gyngener and Safroun and grynd hem in a morter and temper hem up wyth Almandys and do hem to the fir' and wan it boylyth wel do ther'to zolkys of Egg' sodyn and fat chese corvyn in gobettis and wan it is dressid in dischis strawe up on Powder of Galyngale and serve it forth.

[1] It appears to me to be _tryd_. Can it be _fryd_?

XXI. FOR TO MAKE HONY DOUSE [1].

Tak G.o.d mylk of Almandys and rys and wasch hem wel in a feyr' vessel and in fayr' hoth water and after do hem in a feyr towayl for to drie and wan that they be drye bray hem wel in a morter al to flowr' and afterward tak two partyis and do the half in a pot and that other half in another pot and colowr that on wyth the safroun and lat that other be wyt and lat yt boyle tyl it be thykke and do ther'to a G.o.d party of sugur and after dresse yt in twe dischis and loke that thou have Almandys boylid in water and in safroun and in wyn and after frie hem and set hem upon the fyre sethith mete [2] and strew ther'on sugur that yt be wel ycolouryt [3] and serve yt forth.

[1] See Part II. No. I; and Part I. No. 50.

[2] Seth it mete, i.e. seeth it properly.

[3] Coloured. See No. 28. below.

XXII. FOR TO MAKE A POTAGE FENEBOILES.

Tak wite benes and seth hem in water and bray the benys in a morter al to nozt and lat them sethe in almande mylk and do ther'in wyn and hony and seth [1] reysons in wyn and do ther'to and after dresse yt forth.

[1] i.e. Seeth.

XXIII. FOR TO MAKE TARTYS IN APPLIS.

Tak G.o.de Applys and G.o.de Spycis and Figys and reysons and Perys and wan they are wel ybrayed colourd [1] wyth Safroun wel and do yt in a cofyn and do yt forth to bake wel.

[1] Perhaps, _coloure_.

XXIV. FOR TO MAKE RYS ALKER'.

Tak Figys and Reysons and do awey the Kernelis and a G.o.d party of Applys and do awey the paryng of the Applis and the Kernelis and bray hem wel in a morter and temper hem up with Almande mylk and menge hem wyth flowr of Rys that yt be wel chariaunt and strew ther'upon powder of Galyngale and serve yt forth.

XXV. FOR TO MAKE TARTYS OF FYSCH OWT OF LENTE.

Mak the Cowche of fat chese and gyngener and Canel and pur' crym of mylk of a Kow and of Helys ysodyn and grynd hem wel wyth Safroun and mak the chowche of Canel and of Clowys and of Rys and of G.o.de Spycys as other Tartys fallyth to be.

XXVI. FOR TO MAKE MORREY [1].

Requir' de Carnibus ut supra [2].

[1] Vide Part I. No. 37.

[2] Part I. No. 37.

XXVII. FOR TO MAKE FLOWNYS [1] IN LENTE.

Tak G.o.d Flowr and mak a Past and tak G.o.d mylk of Almandys and flowr of rys other amydoun and boyle hem togeder' that they be wel chariaud wan yt is boylid thykke take yt up and ley yt on a feyr' bord so that yt be cold and wan the Cofyns ben makyd tak a party of and do upon the coffyns and kerf hem in Schiveris and do hem in G.o.d mylk of Almandys and Figys and Datys and kerf yt in fowr partyis and do yt to bake and serve yt forth.

[1] Perhaps, _Flawnes_, or Custards. Chaucer, vide _Slaunis_. Fr.

_Flans_.

XXVIII. FOR TO MAKE RAPEE [1].

Tak the Crustys of wyt bred and reysons and bray hem wel in a morter and after temper hem up wyth wyn and wryng hem thorw a cloth and do ther'to Canel that yt be al colouryt of canel and do ther'to hole clowys macys and quibibz the fysch schal be Lucys other Tenchis fryid or other maner Fysch so that yt be fresch and wel yfryed and do yt in Dischis and that rape up on and serve yt forth.

[1] Vide Part I. No. 49.

XXIX. FOR TO MAKE A PORREY CHAPELEYN.