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