The Forme of Cury - A Roll of Ancient English Cookery Compiled, about A.D. 1390 by Samuel Pegge
page 44 of 227 (19%)
page 44 of 227 (19%)
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Take benes and seeþ hem and grynde hem in a morter [1] and drawe hem up [2] with gode broth an do Oynouns in the broth grete mynced [3] an do þerto and colour it with Safroun and serve it forth. [1] morter. Mortar. [2] Footnote f: drawen hem up. Mix them. [3] Footnote g: grete mynced. Grossly, not too small. FOR TO MAKE GREWEL FORCED [1]. III. Take grewel and do to the fyre with gode flessh and seeþ it wel. take the lire [2] of Pork and grynd it smal [3] and drawe the grewel thurgh a Straynour [4] and colour it wiþ Safroun and serue [5] forth. [1] forced, farced, enriched with flesh. Vide Gloss. [2] lire. Flesh. [3] grynd it smal. Bruise or beat in a mortar. [4] stryno'. Strainer. [5] serue. Serve. Vide Gloss. CABOCHES [1] IN POTAGE. IIII. Take Caboches and quarter hem and seeth hem in gode broth with Oynouns y mynced and the whyte of Lekes y slyt and corue smale [2] and do þer to safroun an salt and force it with powdour douce [3]. |
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