The Forme of Cury - A Roll of Ancient English Cookery Compiled, about A.D. 1390 by Samuel Pegge
page 76 of 227 (33%)
page 76 of 227 (33%)
![]() | ![]() |
|
seeþ hem in oile til þey be al broun [3]. and florissh the disshes
therwith. and serue it forth. [1] Makke. _Ignotum_. [2] Chawf. Warm. [3] broun. Brown. AQUAPATYS [1]. XX.III. XV. Pill garlec and cast it in a pot with water and oile. and seeþ it, do þerto safroun, salt, and powdour fort and dresse it forth hool. [1] Aquapatys. _Aquapates_, Contents. Perhaps named from the water used in it. SALAT. XX.III. XVI. Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, porrectes [1], fenel and ton tressis [2], rew, rosemarye, purslarye [3], laue and waische hem clene, pike hem, pluk hem small wiþ þyn [4] honde and myng hem wel with rawe oile. lay on vynegur and salt, and serue it forth. [1] Porrectes. Fr. _Porrette_. [2] Ton tressis. Cresses. V. Gloss. [3] Purslarye. Purslain. [4] þyn. thine. |
|