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The Forme of Cury - A Roll of Ancient English Cookery Compiled, about A.D. 1390 by Samuel Pegge
page 118 of 227 (51%)
[1] Sachus. I suppose _sacks_.
[2] same fars. viz. as 174.


BURSEWS [1]. XX.VIII. XIX.

Take Pork, seeþ it and grynde it smale
wiþ sodden ayren. do þerto gode powdours and hole spices and salt
with sugur. make þerof smale balles, and cast hem in a batour [2] of
ayren. & wete hem in flour. and frye hem in grece as frytours [3].
and serue hem forth.

[1] Bursews. Different from _Bursen_ in No. 11; therefore qu. etymon.
[2] Batour. batter.
[3] frytours. fritters.


SPYNOCHES [1] YFRYED. XX.IX.

Take Spynoches. perboile hem in seþyng water. take hem up and
presse . . . out of þe water [2] and hem [3] in two. frye hem in oile
clene. & do þerro powdour. & serue forth.

[1] Spynoches. Spinage, which we use in the singular.
[2] out of the water. dele _of_; or it may mean, _when out of the
water_.
[3] hem r. _hewe_.


BENES YFRYED. XX.IX. I.
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