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The Forme of Cury - A Roll of Ancient English Cookery Compiled, about A.D. 1390 by Samuel Pegge
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.

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