The Forme of Cury - A Roll of Ancient English Cookery Compiled, about A.D. 1390 by Samuel Pegge
page 51 of 227 (22%)
page 51 of 227 (22%)
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and Salt. If it is to to [6] thynne. alye it up with flour of ryse
oþer with oþer thyng and colour it with Safroun. [1] Bukkenade. Vide No. 118. qu. [2] Hennes; including, I suppose, chicken and pullets. [3] Conynges. Coneys, Rabbits. [4] hit well. This makes no sense, unless _hit_ signifies smite or beat. [5] Grees. Fat, lard, _grece_. No. 19. [6] to to. So again, No. 124. To is _too_, v. Gloss. And _too_ is found doubled in this manner in _Mirrour for Magistrates_, p. 277. 371, and other authors. CONNATES [1]. XVIII. Take Connes and pare hem. pyke out the best and do hem in a pot of erthe. do þerto whyte grece þat he stewe þer inne. and lye hem up with hony clarified and with rawe zolkes [2] and with a lytell almaund mylke and do þerinne powdour fort and Safron. and loke þat it be yleesshed [3], [1] Connat seems to be a kind of marmalade of connes, or quinces, from Fr. _Coing_. Chaucer, v. Coines. Written quinces No. 30. [2] Yolkes, i. e. of Eggs. [3] yleesshed. V. Gloss. DREPEE [1]. XIX. |
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