Roo broth

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

Roo broth

—Take the liver of the bore other of the roo, perboile hit, smyte hit on smale morcels, seeth hit wele half in water & half in wyne, take bred & bray it with the self broth, & drawe blode ther to & lat hit seeth to gider with poudour fort, of ginger. or of canel, maces, with a grete porcioun of vyneger with raysouns of coraunce.

Modern English

Roe Deer broth

—Take the liver of the bore or of the roe deer, parboil it, chop it to small morsels, boil it well in half water and half wine, take bread and crush it with the self broth [it’s own broth], and draw blood thereto and let it boil together with powder fort, of ginger. Or of cinnamon, maces, with a great portion of currants.

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.

Sauce rous

15th century cookbook, Ashmole MS. 1439. sauces

Sauce rous

—Take brede, and broyl it vpon þe colous, and make it broune, and ley hit̘ in vynegre, and lete it̘ stepe; and þanne take piper, canel and notemyggeȝ, and a fewe of clowes, and cast̘ it̘ to-gedre in-to a mortre; and take þe brede out̘ of þe vynegre, and bray þer-wyþ. And whanne it̘ is y-brayd y-now, tempre it̘ wytℏ wyne and vinegre, and draw it̘ þurgℏ a straynour as þou woldiste galyntyne.

Modern English

Roe Deer Sauce

—Take bread, and broil it upon coals, and make it brown, and lay it in vinegar, and let it steep; and then take pepper, cinnamon and nutmeg, and a few of cloves, and cast it together into a mortar; and take the bread out of the vinegar, and crush therewith. And when it is crushed enough, temper it with wine and vinegar, and draw it through a strainer as you would with galantine.

Sauce camelyne

15th century cookbook, Ashmole MS. 1439. sauces

Sauce camelyne

— Take faire brede, and cut̘ it̘, and toste it; and take vynegre and wyne, and stepe hit̘ þer-in, and draw it þurwe a straynour wiþ poudre canel, and draw it .ij. or .iij. tymes, til it be smothe. And þanne take poudre ginger, sugre, and poudre of clowes, and cast þer-to. And loke þat̘ it̘ stonde wil by clowes, & by sugre; and þanne put̘ þer-to a litil safroune, and salt, and serue hit forþ þicke y-nowe.

Modern English

—Take good bread, and cut it, and toast it; and take vinegar and wine, and steep it therein, and draw it through a strainer with powdered cinnamon, and draw it 2 or 3 times, till it be smooth. And then take powdered ginger, sugar, and powdered cloves, and cast it thereto. And look [make sure] that it stand well by cloves, and by sugar [likely meaning that is spiced and sweetened enough]; and then put thereto a little saffron, and salt, and serve it forth thick enough.

Sauce galentyne

15th century cookbook, Ashmole MS. 1439. sauces

Sauce galentyne

—Take faire crusteȝ of̘ broun brede, stepe þem in vinegre, and put̘ þer-to poudre canel, and lete it̘ stepe þer-wyþ til it be broun; and þanne drawe it þurwe a straynour .ij. tymes or .iij., and þanne put þerto [supplied by ed.] poudre piper and salte: & lete it̘ be sumwhat̘ stondynge, and not to þynne, & serue forth.

Modern English

—Take good crusts of brown bread, steep them in vinegar, and put therein powder (of) cinnamon, and let it steep therewith till it be brown; and then draw it through a strainer 2 times or 3, and then put therein powder (of) pepper and salt: and let it be somewhat thick, and not to thin, and serve forth.

Chaudoun

15th century cookbook, Ashmole MS. 1439. sauces

Chaudoun

—Take gysers, and lyuers, and hert̘ of Swanne; and if þe guttys ben fat̘, slyt̘ them clence thaym [in different ink.], and caste þem þer-to, and boile þem in faire watre: and þanne take þem up, and hew þem smal, and thanne caste þem in-to þe same broþe, (but strayne hit þurgℏ a straynour firste); and caste þer-to poudre peper, canel, and vynegre, and salt̘, and lete boile. And þanne take the blode of the Swanne, and freysshe broþ, and brede, and draw þem þurwe a straynour, and cast̘ þer-to; and lete boile to-gedre. And þenne take poudre of̘ gyngere, whanne hit̘ is al-moste y-now, & put̘ þer-to, and serue fortℏ with the swan. [in different ink. ]

Modern English

—Take gizzards, and livers, and heart of swan; and if the guts are fat, slit them (clean them?) and cast them therein, and boil them in fair water: and then take them up, and chop them small, and then cast them into the same broth, (but strain it through a strainer first); and cast therein powder pepper, cinnamon, vinegar, and salt, and let boil. And then take the blood of the swan, and fresh broth, and bread, and draw them through a strainer, and cast therein; and let it boil together. And then take powder of ginger, when it is almost enough, and put therein, and serve forth with the swan.

Rape

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

Rape

—Nym luyss or tenge, or other manere fissh / frye hit in oille de olyue; nym crostes of whyt bred, resons, & canele, bray hit, tempre it vp with good wyn, drawe it thorw a colonur / let hit be al ycoloured with canele, boille hit, cast therto clous, maces, and quibibes, do thi fissh in thi disshes, & thi rape aboue, messe hit, & ȝif forth.

Modern English

—Take pike or tench, or other manner of fish/ fry it in olive oil; take crusts of white bread, raisins and cinnamon, crush it, temper it up with good wine, draw it through a colander (strainer)/ let it be al coloured with cinnamon, boil it, cast therein cloves, mace, and cubibs, put the fish in the dishes, and the rape (though rapes are a turnips, this is likely in reference to the sauce) above, dish it and [serve/give] it forth.

Beef y-Stywyd

15th century cookbook
Ab. 1420 A.D.

Beef y-Stywyd

—Take fayre beef of þe rybbys of þe fore quarterys, an smyte in fayre pecys, an wasche þe beef in-to a fayre potte; þan take þe water þat þe beef was soþin yn, an strayne it þorw a straynowr, an sethe þe same water and beef in a potte, an let hem boyle to-gederys; þan take canel, clowes, maces, graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste þer-to, an let hem boyle to-gederys; an þan take a lof of brede, an stepe it with brothe an venegre, an þan draw it þorw a straynoure, and let it be stylle; an whan it is nere y-now, caste þe lycour þer-to, but nowt to moche, an þan let boyle onys, an cast safroun þer-to a quantyte; þan take salt an venegre, and cast þer-to, an loke þat it be poynaunt y-now, & serue forth.

Modern English

Stewed Beef

—Take good beef from the ribs and fore quarters, and chop them in good pieces, and wash the beef in a pot; then take the water that the beef was boiled in, and strain it through a strainer, and boil the same water and beef in a potte, and let them boil together; then take cinnamon, cloves, mace, grains of paradise, cubibs, and minced onions, parsley, and sage, and cast then in, and let them boil together; and then take a loaf of bread, and steep it with broth and vinegar, and then draw it through a strainer, and let it be still; and when it is near enough, cast the licour therein, but not too much, and then let boyle once, and cast a quantity of saffron therein; then take salt and vinegar, and cast therein, and look that it be poignant [strong] enough, and serve forth.

Vyannd Ryal

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

Vyannd Ryal

—Take wyne greke, oþer rynysshe wyne and hony clarified þerwith. take flour of rys powdour of Gyngur oþ of peper & canel. oþer flour of canel. powdour of clowes, safroun. sugur cypre. mylberyes, oþer saundres. & medle alle þise togider. boile it and salt it. and loke þat it be stondyng.

Modern English

Royal Dish

—Take Greek wine or Rhenish wine and clarified honey therewith. Take rice flour, powdered ginger, pepper and cinnamon, or powdered cinnamon, powdered cloves, saffron, sugar, mulberries or red sandalwood and mix all these together. Boil it and salt it and see that it is thick/stiff.

Sturmye

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

Sturmye

—Take gode mylke of Almaundys y-drawe with wyne; take porke an hew it Smalle; do it on a Morter, and grynde it ryth smalle; þen caste it in þe same Mylke, & caste it on a potte; take Sawnderys & flowre of Rys; melle hem with þe Mylke, draw hem þorw a straynoure, & caste it in a clene pot, loke þat it be chargeaunt y-now; take Sugre, an putte þer-on, & Hony; do it ouer þe fyre, & let it sethe a gret whyle; sture yt wyl; take Eyroun hard y-soþe, take þe whyte, & hew hem as smalle as þow myȝth, caste hem on þe potte; take Safroune & caste þer-to, with powder Gyngere, Canelle, Galyngale, Clowys, & loke þat þou haue powder y-now; caste it in þe potte, temper it with Vynegre; take Salt & do þer-to, menge hem wylle to-gederys, Make a Siryppe; þe .ij. dele schalle ben wyne, & þe .ij. dele Sugre or hony; boyle it & stere it, & Skeme it clene; þer-on wete þin dyssches, & serue forth.

Modern English

Sturmye

—Take good Almond milk made with wine; take pork and chop it small; put this in a mortar and grind it very small; then cast it into a pot with the almond milk; take saunders and rice flour and mix this with the Almond milk then draw it through a strainer into a clean pot and make sure that it is heavy/thick enough. Add sugar and honey as it cooks and stir as it cooks (boil- cook on the stove top) for a great while. Take hard boiled eggs and chop the whites finely and cast them into the pot; add to this, saffron and powdered ginger, cinnamon, galangal, cloves making sure you have enough powder (referring to the amount of spices?). Temper this with vinegar, add salt and then mix all this well together. Make a syrup of 2 parts wine to two parts sugar or honey and boil and stir it and skim it clean; and wet the dishes thinly with this and serve it forth.

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.

A potage on a Fysdaye

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

A potage on a Fysdaye

—Take an sethe an .ij. or .iij. Applys y-parede, & strayne hem þorw a straynoure, & Flowre of Rys þer-with; þan take þat whyte Wyne, & strayne it with-alle; þan loke þat it be nowt y-bounde to moche with þe Floure of Rys, þan ȝif it a-boyle; þen caste þer-to Saunderys & Safroun, & loke it be marbylle;*. [i.e. variegated. ] þan take Roysonys of corauns, & caste þer-on, & Almaundys y-schredyd þer-on y-nowe; & mynce Datys Smale, & caste þer-on, & a lytil Hony to make it dowcet, or ellys Sugre; þenne caste þer-to Maces & Clowys, Pepir, Canelle, Gyngere, & oþer spycery y-now; þen take Perys, & sethe hem a lytil; þen reke hem on þe colys tyl þey ben tendyr; þan smale schrede hem rounde; & a lytil or þou serue it in, þrow hem on þe potage, & so serue hem in almost flatte, noȝt Fullyche.

Modern English

A Fishday Pottage

—Take and boil 2 or 3 pared apples, and strain them through a strainer with rice flour; then take white wine and strain this with everything; then make sure that there isn't so much rice flour as to make it too thick, then if(when) it boils; then cast into this red sandalwood and saffron and see that it marbles (the red from the saunders and the yellow from the saffron); then take raisins and currants and cast these in along with enough shredded almonds and finely minced dates and a little honey to make it sweet, or else sugar. Then cast in mace, cloves, pepper, cinnamon, ginger and enough other spices. Then take pears and cook them (in water, whole) a little; then rake them on the coals till they are tender; then shred them small and place them on the pottage. The pottage is served/dished almost flat rather than heaped.

A Potage on Fysshday

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

A Potage on Fysshday

—Take an Make a styf Poshote of Milke an Ale; þan take & draw þe croddys þorw a straynoure wyth whyte Swete Wyne, or ellys Rochelle Wyne, & make it sum-what rennyng an sum-what stondyng, & put Sugre a gode quantyte þer-to, or hony, but nowt to moche; þan hete it a lytil, & serue it forth al a-brode in þe dysshys; an straw on Canel, & Gyngere, and ȝif þou [supplied by ed.] haue Blank powder, straw on and kepe it as whyte as yt may be, & þan serue forth.

Modern English

A Pottage on Fishday

—Take and make a stiff Posset of milk and ale; then take a bring the curds through a strainer with white sweet wine, or else Rochelle wine (a French wine), and make it somewhat runny and somewhat thick, and put a good quantity of sugar therein, or honey, but not too much; then heat it a little and serve it forth all abroad in the dishes; and strew on cinnamon and ginger, and if you have (some) white powder. Strew on (the white powder) and keep it as white as it may be and then serve it forth.

Perys en Composte

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

Perys en Composte
—Take Wyne an Canel, & a gret dele of Whyte Sugre, an set it on þe fyre & hete it hote, but let it nowt boyle, an draw it þorwe a straynoure; þan take fayre Datys, an pyke owt þe stonys, an leche hem alle þinne, an caste þer-to; þanne take Wardonys, an pare hem and sethe hem, an leche hem alle þinne, & caste þer-to in-to þe Syryppe: þanne take a lytil Sawnderys, and caste þer-to, an sette it on þe fyre; an ȝif þow hast charde quynce, caste þer-to in þe boyling, an loke þat it stonde wyl with Sugre, an wyl lyid wyth Canel, an caste Salt þer-to, an let it boyle; an þan caste yt on a treen vessel, & lat it kele, & serue forth.

Modern English

Pears in Compost
—Take wine and cinnamon and a great deal of white sugar, and set it (in a pot) and heat it until it is hot but not boiling. Draw this through a strainer then take fair dates and pick out the stones, and slice them all thin and cast them into the pot. Then take wardons (a type of pear) and pare them and boil them, and slice them thinly and cast them into the syrup. Then take a little saunders (red sandalwood to colour this red) and cast this into the pot and heat. If you have roasted quince, cast this into the pot as the stuff is boiling and see that it stand well with sugar and be well flavoured with cinnamon, and cast in some salt, and let it boil and then cast it into a wooden vessel and let it cool and serve forth.

Wardonys in Syryp

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

Wardonys in Syryp
—Take wardonys, an caste on a potte, and boyle hem till þey ben tender; þan take hem vp and pare hem, an kytte hem in to pecys*. [? ='in two pieces.' ]; take y-now of powder of canel, a good quantyte, an caste it on red wyne, an draw it þorw a straynour; caste sugre þer-to, an put it in [supplied by ed.] an erþen pot, an let it boyle: an þanne caste þe perys þer-to, an let boyle to-gederys, an whan þey haue boyle a whyle, take pouder of gyngere an caste þerto, an a lytil venegre, an a lytil safron; an loke þat it be poynaunt an dowcet.

Modern English

Wardons (a type of Pear) in Syrup
—Take Wardons, and put them in a pot and boil them until they are tender; then take them up and pare them, and then cut them into pieces. Take enough powdered cinnamon and a good quantity (cinnamon? or of the wine?), and cast it in the red wine and then draw this through a strainer, cast in sugar and put this into an earthen pot and let it boil. Then cast in the pears and let it boil together, and when it has boiled a while, take powdered ginger and cast this into the pot with a little vinegar and saffron. Look that it be strongly flavoured and sweet.

Verde Sauce

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

Verde Sauce
—Take parsel. mynt. garlek. a litul serpell and sawge, a litul canel. gyngur. piper. wyne. brede. vynegur & salt grynde it smal with safroun & messe it forth.

Modern English

Green Sauce
—Take Parsley, mint, garlic, a little wild thyme (Thymus Serpyllum) and sage, a little cinnamon, ginger, pepper, wine, bread, vinegar and salt. Grind it small with saffron and serve it forth.

Plays in Cyee

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

Plays in Cyee
Take Plays and smyte hem to pecys and fry hem in oyle. drawe a lyour of brede & gode broth & vyneger. and do þerto powdour gynger. canel. peper and salt and loke þat it be not stondyng.

Modern English

Plaice in Cyee
Take Plaice and chop them to pieces and fry them in oil. Draw a (thickened) sauce of bread and good broth and vinegar and add to this powdered ginger, cinnamon, pepper and salt and make sure that it is not too thick.

For to make Fruturs

Ancient cookery
(forme of cury)
A.D. 1381.


For to make Fruturs
—Tak crommys of wyte bred and the flowris of the swete Appyltre and zolkys of Eggys and bray hem togedere in a morter and temper yt up wyth wyte wyn and mak yt to sethe and wan yt is thykke do thereto god spicis of gyngener galyngale canel and clowys gelosre and serve yt forth

Modern English

To make Fritters
—Take crumbs of of white bread and the flowers of the sweet appletree and egg yolks and bray(chop) them together in a mortar and temper it up with white wine and boil it until thick, add ginger, galangal, cinnamon and cloves and serve it forth.

Note: though there are references to these being gillyflowers within the 15th century, there is also evidence that these could be simply cloves and not the flowers named after them, however, both the flower and the spice were used in cookery.

Chardewardon

15th century cookbook
Ab. 1420 A.D.

 Chardewardon

—Take Pere Wardonys, an sethe hem in Wyne or in fayre water; þan take an grynd in a morter, an drawe hem þorwe a straynoure wyth-owte ony lycoure, an put hem in a potte with Sugre and clarifiyd hony, an Canel y-now, an lete hem boyle; þan take it fro þe fyre, an let kele, an caste þer-to ȝolkys of Raw eyroun, tylle it be þikke; & caste þer-to pouder Gyngere y-now, an serue it in manere of Fysshe; an ȝif if it be in lente, lef þe ȝolkys of Eyroun, & lat þe remenaunt boyle so longe tylle it be þikke, as þow it had be temperyd wyth þe ȝolkys, in þe maner of charde quynce; an so serue hem in maner of Rys.

Modern English

Chardewardon (a thickend pear pudding/sauce)

—Take Warden Pears, and boil them in wine or in fair water; then take and grind them in a mortar, and draw them through a strainer without any of the liquor (cooking liquid), and put them in a pot with sugar and clarified honey, and enough cinnamon, and let it boil; then take it from the fire (off the heat), and let it cool, and cast into it raw egg yolks until it is thick and cast in enough powdered ginger and serve it in the manner of fish (being a particular dish)l and if it is lent, leave out the egg yolks, and let the remains (the sweetened, spices, pear pulp) boil so long till it be thick, as though it had been tempered with the yolks, in the manner of "charde quince"; and so serve this in the manner of rice.

Cawdelle Ferry

15th century cookbook 
Ab. 1420 A.D.

Cawdelle Ferry

—Take ȝolkys of eyroun Raw, y-tryid fro the whyte; þan take gode wyne, and warme it on þe potte on a fayre Fyre, an caste þer-on ȝolkys, and stere it wyl, but let it nowt boyle tylle it be þikke; and caste þer-to Sugre, Safroun, & Salt, Maces, Gelofres, an Galyngale y-grounde smal, & flowre of Canelle; & whan þow dressyst yn, caste blanke pouder þer-on.

Modern English

Cawdelle Ferry

—Take raw egg yolks, separated from the white, then take good wine, and warm it on the pot on a fair/good fire, and cast therein yolks and stir it well, but let it not boil until it be thick; and caste therein sugar, saffron and salt, mace, cloves, and galengale ground small and powdered cinnamon (cassia) and when you serve it, cast with "blank powder" (white powder, said to be a sugar-ginger combination but that might just be an optional flavouring. It could possibly be made up of ginger, cinnamon and/or nutmeg as well.)