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

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