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The Forme of Cury - A Roll of Ancient English Cookery Compiled, about A.D. 1390 by Samuel Pegge
page 101 of 227 (44%)
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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