The Forme of Cury - A Roll of Ancient English Cookery Compiled, about A.D. 1390 by Samuel Pegge
page 101 of 227 (44%)
page 101 of 227 (44%)
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boyle it and serue it forth.
[1] de Parys. Of Paradise. V. Pref. GALYNTYNE [1]. XX.VI. XVIII. Take crustes of Brede and grynde hem smale, do þerto powdour of galyngale, of canel, of gyngyner and salt it, tempre it with vynegur and drawe it up þurgh a straynour & messe it forth. [1] Galyntyne. Galentyne, Contents. GYNGENER [1]. XX.VI. XIX. Take payndemayn and pare it clene and funde it in Vinegur, grynde it and temper it wiþ Vynegur, and with powdour gyngur and salt, drawe it thurgh a straynour. and serue forth. [1] Gyngener. From the powder of Ginger therein used. VERDE [1] SAWSE. XX.VII. Take parsel. mynt. garlek. a litul serpell [2] and sawge, a litul canel. gyngur. piper. wyne. brede. vynegur & salt grynde it smal with safroun & messe it forth. |
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