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.

Chykenes in gravey

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

Chykenes in gravey

—Tak chykenes & serve hem in the same manere & serve hem forth.

Modern English

Chickens in gravy

—Take chickens and serve them in the same manner [Conynges in gravey] and serve them forth.

Black sauce for capouns y-rostyde

15th century cookbook, Ashmole MS. 1439. sauces

Black sauce for capouns y-rostyde

—Take þe Lyuer of̘ capouns, and roste hit wel; take anyse, and grynde parysgingere, and canel, and a litil cruste of̘ brede, and grynde hit̘ weƚƚ aƚƚ to-gedre; tempre hit up wiþ verious, and þe grece of the capon, þanne boile it̘ and serue forþe.

Modern English

Black Sauce for roasted capon

—Take the Liver of capons, and roast it well, take anise, and grind [“parysgingere” is confusing, it could be meant to be two things, “parys”- grains of paradise, and “gingere”-ginger], and cinnamon, and a little crust of bread and grind it well all together; temper it up with verjuice, and the grease of the capon, then boil it and serve it forth.

Sweteblanche

15th century cookbook, LAUD MS. 553 (Bodleian library)
Ab. 1420 A.D.

Sweteblanche

—Nym chikons or hennes, skald hem, drawe hem in morselys, & seth hem with good beofe. nym yolkes of eyren ysoden hard / & almande mylk, and grind to-gedere / nym ye floures of ye rede vyne, & salt, & bray al in a morter: boille hit / nym thy chikons or thy hen̄, ondo hem in disshes, do thy sewe aboue / & also myȝt thou do fissh days with lyuere of turbut or of other manere fissh with almand mylke.

Modern English

—Take chickens or hens, scald them, draw them in morsels [pull them apart into pieces] and boil them with good beef. Take yolks of eggs boiled hard/ and almond milk, and grind together/ take the flowers of the red vine, and salt and mash all (of this) in a mortar: boil it/ take your chickens or your hen, undo them in dishes, put your broth above and also might you do fish days with liver or turbot or of other manner of fish with almond milk.

Garbage

15th century cookbook
Ab. 1420 A.D.

Garbage

—Take fayre garbagys of chykonys, as þe hed, þe fete, þe lyuerys, an þe gysowrys; washe hem clene, an caste hem in a fayre potte, an caste þer-to freysshe brothe of Beef or ellys of moton, an let it boyle; an a-lye it wyth brede, an ley on Pepir an Safroun, Maces, Clowys, an a lytil verious an salt, an serue forth in the maner as a Sewe.

Modern English

Garbage

—Take good garbage of chickens, as the head, the feet, the livers, and the gizzards; wash them clean, and cast them in a good pot, and cast therein fresh beef broth or else (that) of mutton, and let it boil; and bind it with bread, and (add) pepper and saffron, maces, cloves, and a little verjuice and salt, and serve it forth in the manner as a broth.

Goce or Capon̄ farced

Two 15th century cookbooks
Ab. 1420 A.D.

Goce or Capon̄ farced

—Take parciƚƚ, Swynes grece, or suet of shepe, and parboyle hem in faire water and fressℏ boyling brotℏ; And þen̄ take yolkes of eyeron̄ hard y-sodde, and hew hem smale, witℏ the herbes and the salte; and caste thereto pouder of Ginger, Peper, Caneƚƚ, and salte, and Grapes in tyme of yere; And in oþer tyme, take oynons, and boile hem; and whan̄ they ben̄ yboiled ynowe with þe herbes and with þe suet, al þes togidre, þen̄ put aƚƚ in þe goos, or in þe Capon̄; And then̄ late him roste ynogℏ.

Modern English

Stuffed Goose or Capon

—Take (spare/a small amount?) lard or sheep's suet and parboil it in water and fresh boiling broth; And then take hard boiled egg yolks, and chop them small with herbs and salt; and cast into this ginger, pepper, cinnamon, and salt, and grapes when they are in season; and in other times (seasons), take onions and boil them and then they are boiled enough with the herbs and the the suet (all together), then put all of this in the goose, or in the Capon; and then let him roast enough.

Douce Ame

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

Douce Ame
—Take gode Cowe mylke and do it in a pot. take parsel. sawge. ysope. saueray and ooþer gode herbes. hewe hem and do hem in the mylke and seeþ hem. take capouns half yrosted and smyte hem on pecys and do þerto pynes and hony clarified. salt it and colour it with safroun an serue it forth.

Modern English

Sweet Dish
—Take good cow’s milk and put it in a pot. Take parsley, sage, hyssop, savoury and other good herbs. Chop them and put them in with the milk and boil them. Take half roasted capons and chop them to pieces and add to this, pine nuts and clarified honey. Salt it and colour it with saffron and serve it forth.

Capon or goos roste

A Noble boke off cookry...
late 15th century

Capon or goos roste
To rost capon or gose tak and drawe his leuer and his guttes at the vent and his grece at the gorge and tak the leef of grece parsly ysope rosemarye and ij lengs of saige and put to the grece and hew it smale and hew yolks of eggs cromed raissins of corans good poudurs saffron and salt melled to gedure and sers the capon there withe and broche hym and let hym be stanche at the vent and at the gorge that the stuffer go not out and rost hym long with a soking fyre and kep the grece that fallithe to baist hym and kepe hym moist till ye serve hym and sauce hym with wyne and guingere as capons be.

Modern English

 Roast Capon or Goose
To roast capon or goose, take and draw his liver and his guts at the vent and his grease at the gorge and take the leaf (the leaves) of [unsure of meaning for "grece" here], parsley, hyssop, rosemary and two lengths of sage and add this to the grease and chop it small and chop egg yolks crumbed (or crumbs), currants, good powders (spices), saffron and salt mixed/married together and (stuff?) the capon therewith and spit him and close him up at each end so that the stuffing does not fall out, and roast him long with a soaking fire and keep the grease that falls (from the roasting bird) to baste him and keep him moist till you serve him and sauce him with wine and ginger as capons are.

Bukkenade

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

Bukkenade
—Take Hennes oþer Conynges oþer Veel oþer oþer Flessh an hewe hem to gobettes waische it and hit well. grynde Almandes unblaunched. and drawe hem up with þe broth cast þer inne raysons of Corance. sugur. Powdour gyngur erbes ystewed in grees. Oynouns and Salt. If it is to to thynne. alye it up with flour of ryse oþer with oþer thyng and colour it with Safroun.

Modern English

Bukkenade (a thick and meaty stew)

—Take hens other (or) Rabbits (or) veal or other flesh and chop it to peices, wash it and hit well (possibly meaning to pound the meat). Grind unblanched almonds and draw them up with the broth, cast therein raisins of curance (dried currants), sugar, powdered ginger, herbs stewed(fried) in grease, onions and salt . If it is too thin, bind/thicken it up with rice flour (or other things) and colour it with saffron

Chickens with the bruesse

Transcription from:HARLEIAN MS. 279, ab. 1420 A.D.

Schyconys with þe bruesse
Take halfe a dosyn Chykonys, & putte hem in-to a potte; þen putte þer-to a gode gobet of freysshe Beef, & lat hem boyle wyl; putte þer-to Percely, Sawge leuys, Sauerey, noȝt to smal hakkyd; putte þer-to Safroun y-now; þen kytte þin Brewes, & skalde hem with þe same broþe; Salt it wyl; & but þou haue Beef, take Motoun, but fyrste Stuffe þin chekons in þis wyse: take & seþe hard Eyroun, & take þe ȝolkys & choppe hem smal, & choppe þer-to Clowys, Maces, Hole Pepir, & Stuffe þin chekonys with-al; Also put hole gobettys & marye with ynne; Also þen dresse hem as a pertryche, & fayre coloure hem, & ley vppe-on þis browes, & serue in with Bakoun.

Modern English

Chickens with the bruesse
Take a dozen chickens and put them into a pot; then put thereto a good bit [gobbet- small piece] of fresh Beef and let him boil well; put thereto Parsley, sage leaves, savoury, not hacked too small; put thereto enough saffron; then cut thin Brewes [thin strips of bread prepared by soaking in broth], and scald them with the
same broth; Salt it well and but thou have beef, take mutton, but first stuff your chickens in this manner: take and seethe eggs hard [hard boil the eggs] and take the yolks and chop them small and chop thereto cloves, mace, whole pepper and stuff your chickens with this; Also put whole pieces and marry within; Also then dress him as a partridge and colour him fair and lay up on his browes [see: Brewes] and serve him with Bacon.