The Forme of Cury - A Roll of Ancient English Cookery Compiled, about A.D. 1390 by Samuel Pegge
page 97 of 227 (42%)
page 97 of 227 (42%)
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crustes of brede. do þerto powdour of gyngur. of galyngale [3]. flour
of canel. powdour of clowes, and do þerto raisouns of coraunce hoole. with þe blode & þe grece. seeþ it & salt it, boile it not to stondyng, take up the Laumprey do hym in a chargeour [4], & lay þe sewe onoward, & serue hym forth. [1] sle. slay, kill. [2] hym up. A word seems omitted; _drawe_ or _lye_. [3] of galyngale, i. e. powder. V. No. 101. [4] Chargeour. charger or dish. V. No. 127. LAUMPROUNS IN GALYNTYNE. XX.VI. VII. Take Lamprouns and scalde hem. seeþ hem, meng powdour galyngale and some of the broth togyder & boile it & do þerto powdour of gyngur & salt. take the Laumprouns & boile hem & lay hem in dysshes. & lay the sewe above. & serue fort. LOSEYNS [1] IN FYSSH DAY. XX.VI. VIII. Take Almandes unblaunched and waisthe hem clene, drawe hem up with water. seeþ þe mylke & alye it up with loseyns. cast þerto safroun. sugur. & salt & messe it forth with colyandre in confyt rede, & serue it forth. [1] Loseyns. _Losyns_, Contents. |
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