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The Forme of Cury - A Roll of Ancient English Cookery Compiled, about A.D. 1390 by Samuel Pegge
page 50 of 227 (22%)

TREDURE [1]. XV.

Take Brede and grate it. make a lyre [2] of rawe ayrenn and do þerto
Safroun and powdour douce. and lye it up [3] with gode broth. and
make it as a Cawdel. and do þerto a lytel verious.

[1] Tredure. A Cawdle; but quare the etymon. The French _tres dure_
does not seem to answer.
[2] lyre. Mixture.
[3] lye it up. Mix it.


MONCHELET [1]. XVI.

Take Veel oþer Moton and smite it to gobettes seeþ it in gode broth.
cast þerto erbes yhewe [2] gode wyne. and a quantite of Oynouns
mynced. Powdour fort and Safroun. and alye it with ayren and verious.
but lat not seeþ after.

[1] Monchelet. _Mounchelet_, Contents.
[2] y hewe. Shred.


BUKKENADE [1]. XVII.

Take Hennes [2] oþer Conynges [3] oþer Veel oþer oþer Flessh an hewe
hem to gobettes waische it and hit well [4]. grynde Almandes
unblaunched. and drawe hem up with þe broth cast þer inne raysons of
Corance. sugur. Powdour gyngur erbes ystewed in grees [5]. Oynouns
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