The Forme of Cury - A Roll of Ancient English Cookery Compiled, about A.D. 1390 by Samuel Pegge
page 60 of 227 (26%)
page 60 of 227 (26%)
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[1] Blank Dessorre. V. Gloss. [2] Amydoun. "Fine wheat flour steeped in water, strained and let stand to settle, then drained and dried in the sun; used for bread or in broths." Cotgrave. Used in No. 68 for colouring white. [3] yholes. Quare. MORREE [1]. XXXVIII. Take Almandes blaunched, waisshe hem. grynde hem. and temper hem up with rede wyne, and alye hem with flour of Rys. do þerto Pynes yfryed. and colour it with saundres. do þerto powdour fort and powdour douce and salt, messe it forth and flour it [2] with aneys confyt whyte. [1] Morree. Ms. Ed. 37. _murrey_. Ibid. II. 26. _morrey_; probably from the mulberries used therein. [2] flour it. Flourish it. CHARLET [1]. XXXIX. Take Pork and seeþ it wel. hewe it smale. cast it in a panne. breke ayrenn and do þerto and swyng [2] it wel togyder. do þerto Cowe mylke and Safroun and boile it togyder. salt it & messe it forth. [1] Charlet; probably from the French, _chair_. Qu. Minced Meat, and the next article, Forced Meat. [2] swyng. Shake, mix. |
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