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The Forme of Cury - A Roll of Ancient English Cookery Compiled, about A.D. 1390 by Samuel Pegge
page 97 of 227 (42%)
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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