The Forme of Cury - A Roll of Ancient English Cookery Compiled, about A.D. 1390 by Samuel Pegge
page 53 of 227 (23%)
page 53 of 227 (23%)
![]() | ![]() |
|
[7] warly. Warily, gently.
[8] not to thyk. So as to be too thick; or perhaps, _not to thicken_. [9] brawn. Fleshy part. Few Capons are cut now except about Darking in Surry; they have been excluded by the turkey, a more magnificent, but perhaps not a better fowl. [10] yteysed, or _teysed_, as afterwards. Pulled in pieces by the fingers, called _teezing_ No. 36. This is done now with flesh of turkeys, and thought better than mincing. Vide Junius, voce _Tease_. EGURDOUCE [1]. XXI. Take Conynges or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take raysouns of Coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem. take rede wyne suger with powdour of peper. of gynger of canel. salt. and cast þerto. and lat it seeþ with a gode quantite of white grece an serue it forth. [1] Egurdouce. The term expresses _piccante dolce_, a mixture of sour and sweet; but there is nothing of the former in the composition. Vide Gloss. CAPOUNS IN COUNCYS [1]. XXII. Take Capons and rost hem right hoot þat þey be not half y nouhz and hewe hem to gobettes and cast hem in a pot, do þerto clene broth, seeþ hem þat þey be tendre. take brede and þe self broth and drawe it up yferer [2], take strong Powdour and Safroun and Salt and cast þer |
|