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The Forme of Cury - A Roll of Ancient English Cookery Compiled, about A.D. 1390 by Samuel Pegge
page 44 of 227 (19%)

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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