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The Forme of Cury - A Roll of Ancient English Cookery Compiled, about A.D. 1390 by Samuel Pegge
page 75 of 227 (33%)

Take chiches and wry hem [2] in ashes all nyzt, oþer lay hem in hoot
aymers [3], at morrowe [4], waisshe hem in clene water and do hem
ouer the fire with clene water. seeþ hem up and do þerto oyle,
garlec, hole safroun. powdour fort and salt, seeþ it and messe it
forth.

[1] Chyches. _Vicia_, vetches. In Fr. _Chiches_.
[2] Wry hem. _Dry hem_, or _cover hem_. Chaucer, v. wrey.
[3] Aymers. Embers; of which it is evidently a corruption.
[4] at morrowe. Next Morning.


FRENCHE [1]. XX.III. XIII.

Take and seeþ white peson and take oute þe perrey [2] & parboile
erbis & hewe hem grete & caft hem in a pot with the perrey pulle
oynouns & seeþ hem hole wel in water & do hem to þe Perrey with oile
& salt, colour it with safroun & messe it and cast þeron powdour douce.

[1] Frenche. Contents have it more fully, _Frenche Owtes_. V. ad No. 6.
[2] Perrey. Pulp. V. ad No. 70.


MAKKE [1]. XX.III. XIIII.

Take drawen benes and seeþ hem wel. take hem up of the water and cast
hem in a morter grynde hem al to doust til þei be white as eny mylk,
chawf [2] a litell rede wyne, cast þeramong in þe gryndyng, do þerto
salt, leshe it in disshes. þanne take Oynouns and mynce hem smale and
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