Boke of Kervynge, part 3 (into modern English)

Here follows the names of wines.

Red wine / White wine/ claret wine/ osey [a wine from Burgundy], capryke [one source says it is from souther Italy but the place name if from Belgium], campolet [possibly a wine from white grapes called campole], Rhenish wine Malvesy [or Malmsey, a strong sweet wine]/ bastard/ tyerre romney [strong, sweet wine]/ Muscadell [strong, sweet wine]/ Clarry [sweetened/spiced wine]/ raspys [or Raspise]/ vernage [strong, sweet wine]/ vernage wine cut/ Pyment [made with honey and grapes] and hippocras [sweetened/spiced].

To make Hippocras

Take ginger/ pepper/ pepper/ grains [of paradise]/ [cassia?]/ cinnamon, sugar and turnsole/ then see [that] you have five or six bags for your hippocras to run it [through them] & a perch that your runners [straining bags] may hang on/ then you must have 6 pewter basins to stand under your bags/ then see [that] your spice is ready/ & your ginger well pared or beat to powder/ then see [that] your cinnamon sticks are well coloured & sweet cassia is not too gentle in operation cinnamon is hot or dry/ grains of paradise are hot and moist/ ginger/ long pepper and sugar are hot and dry/ turnsole is wholesome/ red wine for colouring. Now know the proportions of your Hippocras then beat your powders each by them self & put them in bladders & hang your bags [making] sure they do not touch each other/ but let each basin touch, let the first basin hold a gallon and each of the other [basins] hold a pottle [2 quarts/1.9 litres]/ then put in your basin a gallon of red wine and into this your powders and stir them well/ Then put them into the first bag and let it run/ then put them into the second bag/ then take a piece in your hand and test if it is strong of ginger/ and season [or flavour] with cinnamon/ and if it is strong of cinnamon/ season it with sugar/ and see that you let it run though six runners [or straining cloths]/ & your Hippocras shall be the finer/ then put your Hippocras into a closed vessel and keep the receipt/ for it will serve for sewes [sewes- stews, broths ~ sewer, someone who sets the table] / then serve your sovereign with wafers and Hippocras. Also see [that] your compost be fair and clean/ and your ale [is] five days old or men drink it/ then keep your house of office clean & courteous of answer to each person/ and see [that] you give no person no pulled drink/ for it will break the scab. And when you lay the cloth, wipe the board clean with a cloth [likely a small cloth for wiping things clean]/ then lay a cloth, which is called a couche [a cover], Have another man (your fellow) at one end [of the cloth] and you holding the other end/ then draw the cloth straight, the fold on the outer edge/ take the outer part and hang it even/ then take the third cloth and lay the fold on the inner edge/ and lay (estat)[area of middle rank] with the upper part half a foot broad/ then cover your cupboard and your ewery with a diaper [type of absorbent weave] towel/ then take your towel about the neck and lay that one side of the towel upon the left arm/ and there on lay your sovereigns napkin/ and lay on your arm sevel loaves of bread with three or four trencher loaves  with the end of the towel in the left hand as the manner is/ then take your salte seller in your left hand and take the end of the towel in your right hand to bear in [hold] spoons and knived/ then set your salt on the right side where your sovereign shall sit and on the left side [of] the salt, set your trenchers/ then lay your knives and set your bread on loaf by another/ your spoons and your napkins folded fairly by your bread and trenchers, spoons and knives/ and at every end of the table, set a salt cellar with two trencher loaves/ & if you will, wrap your sovereign’s bread stately. [To do this], you must square and proportion your bread and see that no loaf is bigger than the other/ and then you shall make your wrapper manly/ then take a towel of reynes [fine linen], 2 ½ yards long and take the towel by the end double and lay it on the table/ then take the end of the fold, a handful in your hand and wrap it hard and lay the end so wrapped between two towels upon that end so wrapped, lay your bread, bottom to bottom, six or seven loaves/ then set your bread mannerly in form/ and when your sovereign’s table is thus arranged, cover all the other boards with salt trenchers and cups. Also see your ewery [drinking/washing vessels] be separated with basins and ewers and water hot and cold/ and see [that] you have napkins, cups, and spoons/ & see [that] your pots for wine and ale are clean and to the surnap [cloth for hand-washing or napkin] make your curtesy with a cloth under a fair double napery/ then take the towels end next [to] you/ & the other end of the cloth on the other side of the table and hold these three ends together and fold them together that a pleat pass not a foot abroad/ then lay it even [and] there it should lay. And after measure, wash with that, that is at the rough end of the table/ you must guide it out and the marshal must convey it/ and see [that] on each cloth, the right side be outward and draw it straight/ then you must rise the upper part of the towel and lay it without on groaning/ and at every end of the towel, you must convey half a yard that the sewer may make estate reverently and let it be. And when your sovereign has washed, draw the surnap even/ then bare the surnap to the middle of the board & take it up before your sovereign & bare it into the ewery again. And when your sovereign is set, see [that] your towel be about your neck/ then make your sovereign curtesy/ then uncover your bread & set it by the salt and lay your napkin, knife & spoon before him/ then kneel on your knee until the “purpayne” [pure-bread, definition is unclear, possibly someone who handles this job] pass eight loaves/ & see [that] you set at the end of the table, four loaves at a mass/ and see that every person has a napkin and spoon/ and wait well to the sewer how many dishes be covered and so many cups you cover/ the you serve forth the table mannerly that every man may speak you courtesy [of your courtesy]. 

Here ends the butler and panter,

Yeman of the seller and ewery. And here

Follows serving of flesh. 

boke of kervynge (part-2)

Here begynneth 
Butteler and 
Panter.

Thou shalte be butteler and panter all the fyrst 
yere / and ye muste have thre pantry knyves / 
one knyfe to square trenchoure loves / another to be a
chyppere / the thyrde shall be sgaroe ti naje snitge
trenchours / than chyppe your soveraynes brede hote
and all other brede let it be a daye olde / householde bre-
de thre dayes olde / trenchour brede foure dayes olde / 
than loke your salte be whyte and drye / the planer ma-
de of Ivory two inches brode and thre inches longe /
& loke that your salte seller lydde touche not the salte /
than loke your table clothes towelles and napkyns be
fayre folden in a cheste or hanged upon a perche / than
loke your table knyves be fayre pullysshed & your spo-
nes clene / than loke ye have two tarryours a more and
a lesse and wyne canelles of boxe made accordynge a
sharpe gymlot & faucettes. And whan ye sette a pype
on broche do thus / set it foure fynger brede above the
nether chyme upwardes aslaunte / and than shall the
lyes never aryse. Also loke ye have in all seasons but-
ter chese apples peres nottes plommes grapes dates
fygges and raysyns compost grene gynger and charde
quynce. Serve fastynge butter plommes damesons
cheryes and grapes. After mete peres nottes strawbe
ryes hurtelberyes & harde chese. Also brandrels or pe-
pyns with carawey in comfetes. After souper roste ap
ples & peres with blaunche poudre & harde chese / be-
ware of cowe creme and of goot strawberyes hurtelbe
ryes Jouncat for these wyll make your soverayne seke
but he ete harde chese / harde chese hath these operacy-
ons / it wyll kepe the stomake open / butter is holsome
fyrst & last for it wyll do awaye all poysons / mylke cre-
me & Jouncat they wyll close the mawe and so dooth a
posset / therfore ete harde chese and drynke romney mo
don / beware of grene sallettes & rawe fruytes for they
wyll make our soverayne seke / therfore set not mo-
che by suche metes as wyll set your tethe on edge ther-
fore ete an almonde & harde chese / but ete not moche
chese without romney modon. Also yf dyvers drynkes
of theyr fumosytees have dyspleases your soverayne
let hym ete a rawe apple and the fumosytees wyl cease
mesure is a mery mene & it be well bled / abstynence is
to be praysed whan god therwith is pleased. Also take
good hede of your wynes every nyght with a candell
bothe reed wyne & swete wyne & loke they reboyle not
nor leke not: & wasshe the pype hedes every nyght with
colde water / & loke ye have a chynchynge yron addes
and lynen clothes yf nede be / & yf they reboyle ye shall
knowe by the hyssynge / therfore kepe an empty pype
with the lyes of coloured rose & drawe the reboyled wy
ne to the leys & it shal helpe it. Also yf your swete wyne
pale drawe it in to a romney vessell for lesynge.



Here Begins the Butler and Pantler

You shal be butler and pantler all the first year/ and you much have the pantry knives/ one knife to square trencher loaves, another to be a chipper/ then chip your sovereigns bread hot and all other bread let it be a day old/ household bread three days old/ trencher bread four days old/ then see that your salt is white and dry/ The plainer made of Ivory two inches broad and three inches long/ & see that your salt cellar lid does not touch the salt/ then see (that) your table clothes, towels and napkins are folded nicely in a chest or hung upon a perch/ then see (that) your knives are nicely polished and your spoons clean/ Then see (that) you have two “Tarryours” (“Terriers” are objects used to bore holes) a larger one and a smaller one, and “Wyne canelles of boxe made accordynge” [This could be Wine tasters turned from box wood, made in the shape of a canelle, as in a rippled or fluted cup. “canel” is usually translated as cinnamon but that is probably not the case here] a sharp gimlet [tool for boring small holes] and faucets. And when you set a pipe “on broche” [the phrase meaning “to tap and set running”] do thus/ set it four finger breaths above the “nether chime upwards” [confusing as chime is the contents of the stomach, or could refer to the humours] leaning/ and then shall the lyes (or lies) never arise. Also see (that) you have in all seasons butter, cheese, apples, pears, nuts, plums, grapes, dates, figs and raisins, compost, green ginger and “chard” [to turn or cease] quince. Serve fasting butter [possibly in reference to a non-dairy butter such as almond butter?], plums, damsoms, cherries and grapes. After meat, pears, nuts, strawberries, whortleberries and hard cheese. Also “Brandrels” [a type of apple described as white] or pippins [a type of apple described as tart and crisp] with caraway in comfits. After supper, roast apples and pears with white powder and hard cheese, beware of goat or cow’s cream, strawberries, whortleberries and junket [a dish from rennet curdled milk], for these will make you sovereign sick but he eat hard cheese/ hard cheese has these operations:/ it will keep the stomach open/ butter is wholesome first and last for it will do away all poisons/ milk, cream and junket they will close the stomach and so does a posset [an alcohol curdled milk drink]/ therefor eat hard cheese and drink “Romney modon” [a heavy, sweet, wine made with the addition of boiled down must]/ beware of green salads and raw fruits for they will make our sovereign sick/ therefore set not much by such meats as will set your teeth on edge therefore eat an almond and hard cheese. But eat not much cheese without Romney modon. Also if diverse drinks of their “fumosytees” [vapours] have displeased your sovereign, let him eat a raw apple and the vapours will cease “measure is a mery mene” [neither means nor measure] & it will be well bled/ abstinence is to be praised when god, therewith, is pleased. Also take good heed of your wines every night with a candle both red wine and sweet wine and see (that) they are no re-boiled or leaking: and wash the pipe heads every night with cold water/ and see (that) you have a “chynchynge” [from the word miserly, could be “to pinch”, then would be “pinching”] iron added and linen clothes if need be/ and if they reboil, you shall know by the hissing/ therefore keep an empty pipe with the lies of coloured rose and draw the re-boiled wine to the lies and it shall help it. Also if your sweet wine pales, draw it into a romney vessel for “lesynge” [falsifying]

The Boke of Kervynge in parts (part-1)

While this book is of a later date, it can be still difficult to read, as I have found out.
This is a work in progress and is not a perfect translation but will try to update here as I go.

Presently, I am working of a copy transcribed by Daniel Myers from the Medieval Cookery site due to the simply having that one on hand. Other copies can also be easily obtained through Google Books.



Here begynneth the boke of kervynge and servyn-ge / and all the feestes in the yere for the servyce of a prynce or ony other estate as ye shall fynde eche offyce the servyce accordynge in this boke folowynge.

Here begins the book of carving and serving / and all the feats in the year for the service of a prince or any other estate as you shall find each office the service according in this book following.


Termes of a kerver.


Breke that dere
lesche the brawne
rere that goose
lyfte that swanne
sauce that capon
spoyle that henne
fruche that chekyn
unbrace that malarde
unlace that conye
dysmembre that heron
dysplaye that crane
dysfygure that pecocke
unioynt that bytture
untache that curlewe
alaye that fesande
wynge that partryche
wynge that quayle
mynce that plover
thye that pygyon
border that pasty
thye that woodcocke
thye all maner small byrdes
tymbre that fyre
tyere that egge
chynne that samon
strynge that lampraye
splatte that pyke
sauce that place
sauce that tenche
splaye that breme
syde that haddocke
tuske that berbell
culpon that troute
fyne that cheuen
traffene that ele
traunche that sturgyon
undertraunche that purpos
tayme that crabbe
barbe that lopster



Here endeth the 
goodly termes.

Terms of a carver

Break that deer
Slice that brawn
“Rere” [probably Parboil] that goose
Lift that swan
Sauce that capon
Spoil [possibly to skin or simply another term for “carve”] that hen
“Fruche” that chicken
“Umbrace” [means to “free”] that mallard
Unlace that rabbit
Dismember that heron
Display that crane
Disfigure that peacock
Unjoint that bittern
“Untache” that curlew
“Alaye” [generally meaning to “mix”] that pheasant
Wing that partridge
Wing that quail
Mince that plover
Thigh that pigeon
Border that pasty
Thigh that woodcock
Thigh all manner of small birds
Timber that fire
Tyere [possibly “tear”] that egg
Chynne [simplified term “split”] that salmon
String that lamprey
Splat [split open] that pike
Sauce that place
Sauce that tench
Splay that bream
Side that haddock
“Culpon” [some sources define as slicing or shreadding] that trout
“Fyne” [typically translates to “fine” but could be “fin”] that Cheuen (translates to “chew”, but in this context could be “Chevin” which is a fish)
“Traffene” that eel
Traunche [likely “portion”] that Sturgeon
“Undertraunche” that porpoise
Tame that crab
Barb that Lobster

Here ends the goodly terms.

Here endeth the
goodly termes.

Frutours

Original text from: Harleian MS. 4016, ab. 1450 A.D.

Frutours

—Take yolkes of eggs, drawe hem thorgh a streynour, cast there-to faire floure, berme and ale; stere it togidre till hit be thik. Take pared appelles, cut he thyn like obleies, ley hem in pe batur; pen put hem into a ffrying pan, and fry hem in faire grece or buttur til pei ben browne yelowe; then put hem in disshes, and straw Sugar on hem ynogh, And serue hem forthe.

Modern English

—Take egg yolks, draw them through a strainer, cast fair flour, barm and ale thereto, stir it together until it is thick. Take pared apples, cut them thin like obleies (these are small cakes or wafers, often defined as "sacramental wafers"), lay them in the batter; then put them into a frying pan and fry them in fair grease or butter until they are yellow-brown; then put them in dishes, and straw enough sugar on them, And serve them forth.

Breakdown:

Apple Fritters (test sized batch)

Make a batter from:
-2-3 egg yolks whisked until light
-1 package of yeast (2 1/4 tsp) softened in about 3(liquid)oz of water with a little sugar
-about 1(liquid)oz of ale
-2 1/2 oz of flour
This should make a batter sticky enough to stick to the apple slices. If the batter is too thin, add more flour, if it is too thick, add a bit more ale.

Have your apples peeled and cored and then slice them fairly thin and lay on a towel
Heat clarified butter in a deep pan.
Lay your apple slices in the batter and then carefully place the battered apple rings in the hot fat.
Cook the fritters until golden brown
Lay your fritters in dishes and sprinkle with sugar and serve

(added note: depending on if you used packaged yeast, or home-made style yeast (use about 6 spoonfulls instead of yeast/water mix btw), and the age of the yeast... if it is left to sit too long, it will froth up considerably)

another update...

made a pastry note/add with general instructions under darioles

Now the clickable ingredient list includes items such as spices and herbs rather than just main ingredients

New recipes have been added since I made the table, will likely add more before updating it again

update

Added yet some more recipes and am slowly adding to the ingredient list, don't expect it to be finished until the end of the week

Buknade

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Buknade

—Take hennes other conynges, other veel other other flesch & hewe it to go- bettes, waische it & seeth hit wel, grynd almaundes unblaun- ched & drawe hem up with the broth cast therinne raysouns of coraunce, sugar, poudour ginger, erbes y stewed in grece, oynouns and salt, yf hit is thynne: alye hit up with flour of rys other with other thyng, colour hit with sa- fron and serve hit forth.

Modern English

—Take hens or [rabbits], or veal or other flesh and chop it into chunks (of meat), wash it and boil it well, grind unblanched almonds and draw them up with the broth(,) cast therein currants, sugar, powdered ginger, herbs stewed in grease, onions and salt, if it is thin: thicken it up with rice flour or with another thing, colour it with saffron and serve it forth.