original text from about A.D. 1390
Gourdes in Potage
Take young Gowrdes pare hem and kerue hem on pecys. cast hem in gode broth, and do þer to a gode pertye of Oynouns mynced. take Pork soden. grynd it and alye it þer with and wiþ zolkes of ayrenn. do þer to safroun and salt, and messe it forth with powdour douce.
Modern English
Gourds in Pottage
Take young gourds, pare them and carve them into pieces. Cast them into good broth, and add a good portion of minced onions. Take boiled pork, grind it and combine it with egg yolks. Add to this, saffron and salt and serve it forth with powder douce (sweet spices).
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