The Forme of Cury - A Roll of Ancient English Cookery Compiled, about A.D. 1390 by Samuel Pegge
page 87 of 227 (38%)
page 87 of 227 (38%)
![]() | ![]() |
|
Take swyner feet & snowter and the eerys [1]. capouns. connynges calues
fete. & wiasche hem clene. & do hem to seeþ in the þriddel [2] of wyne & vyneger and water and make forth as bifore. [1] Eerys. Ears. [2] Thriddel. V. ad No. 67. CHYSANNE [1]. C. III. Take Roches. hole Tenches and plays & sinyte hem to gobettes. fry hem in oyle blaunche almaundes. fry hem & cast wyne & of vyneger þer pridde part þerwith fyges drawen & do þerto powdour fort and salt. boile it. lay the Fisshe in an erthen panne cast the sewe þerto. seeþ oynouns ymynced & cast þerinne. kepe hit and ete it colde. [1] Chysanne. Qu. CONGUR [1] IN SAWSE. C. IIII. Take the Conger and scald hym. and smyte hym in pecys & seeþ hym. take parsel. mynt. peleter. rosmarye. & a litul sawge. brede and salt, powdour fort and a litel garlec, clower a lite, take and grynd it wel, drawe it up with vyneger thurgh a clot. cast the fyssh in a vessel and do þe sewe onoward & serue it forth. [1] Congur. The Eel called _Congre_. _Sawce_, Contents here, and No. 105, 106. |
|