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The Forme of Cury - A Roll of Ancient English Cookery Compiled, about A.D. 1390 by Samuel Pegge
page 78 of 227 (34%)

SLETE [1] SOPPES. XX.IIII.

Take white of Lekes and slyt hem, and do hem to seeþ in wyne, oile
and salt, rost brede and lay in dysshes and the sewe above and serue
it forth.

[1] Slete. slit.


LETELORYE [1]. XX.IIII. I.

Take Ayrenn and wryng hem thurgh a styunour and do þerto cowe mylke
with butter and safroun and salt and seeþ it wel. leshe it. and loke
þat it be stondyng. and serue it forth.

[1] Letelorye. The latter part of the compound is unknown, the first
is Fr. _Lait_, milk. Vide No. 68.


SOWPES DORRY [1]. XX.IIII. II.

Take Almaundes brayed, drawe hem up with wyne. ooile it, cast
þeruppon safroun and salt, take brede itosted in wyne. lay þerof a
leyne [2] and anoþer of þe sewe and alle togydre. florish it with
sugur powdour gyngur and serue it forth.

[1] Sowpes Dorry. Sops endorsed. V. _Dorry_ in Gloss.
[2] A leyne. a layer.

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