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.

Gees in hoggepot

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

Gees in hoggepot

—Tak gees & smyte hem on pecys cast hem in a pot, do therto half wyne & half water & do therto a gode quantite of oynouns & erbes, set hit on the fyre & cover hit fast, make a lyour of bred & blod & lay it therwith do therto poudour fort & serve hit forth.

Modern English

Geese in hodgepot

—Take geese and chop them in pieces (and) cast them in a pot, put therein half wine and half water and put thereto a good quantity of onions and herbs, set it on the fire and cover it quickly, make a layer of bread and blood and lay it therewith (and) add therein powder fort (strong spices) and serve it forth.

Sauce for a gos

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

Sauce for a gos

—Take percelye, grapis, clowes of garleke, and salte, and put̘ it in þe goos, and lete roste. And whanne þe goos is y-now, schake out̘ þat̘ is wiþ-in, and put al in a mortre, and do þer-to .iij. harde ȝolkes of̘ egges; and grynd al to-gedre, and tempre it̘ vp wiþ verious, and caste it̘ upon the goos in a faire chargeour, & so serue it̘ forth.

Modern English

Sauce for a Goose

—Take parsley, grapes, garlic cloves, and salt, and put it in the goose, and let it roast. When when the goose (cooked) enough, shake out the stuffing and put it all in a mortar and add 3 hard egg yolks; and grind this all together, and temper it with verjuice, and cast this upon the goose on a charger(platter), and so 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.

Whyte Wortes

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

Whyte Wortes
—Take of þe erbys lyke as þou dede for jouutes, and sethe hem in water tyl þey ben neyshe; þanne take hem vp, an bryse hem fayre on a bord, as drye as þow may; þan choppe hem smale, an caste hem on a potte, an ley hem with flowre of Rys; take mylke of almaundys, an cast þer-to, & hony, nowt to moche, þat it be nowt to swete, an safron & salt; an serue it forth ynne, ryȝth for a good potage.

Modern English

White Worts (herbs/vegetables)
—Take the herbs as you did for Joutes and boil them in water until they are softened; then take them up from the liquid and bruise them on a board (having the water/juices run out) and then chop them finely and cast them into a pot with rice flour, almond milk and just enough honey (making sure that it isn't too sweet), and saffron and salt. Serve it forth as for a good pottage.

Salat

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

Salat
—Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, porrectes, fenel and ton tressis, rew, rosemarye, purslarye, laue and waische hem clene, pike hem, pluk hem small wiþ þyn honde and myng hem wel with rawe oile. lay on vynegur and salt, and serue it forth.

Modern English

Salat
—Take parsley, sage, garlic, scallions (green onion), onions, leek, borage, mints, young leeks, fennel and cress, rue, rosemary, purslane. Wash these clean in water and pick them and pluck them with your hand and mix them up well with raw(cold) oil. Add vinegar and salt (to dress the salad) and serve it forth.

Frenche Owtes

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

Frenche Owtes—Take and seeþ white peson and take oute þe perrey & parboile erbis & hewe hem grete & caft hem in a pot with the perrey pulle oynouns & seeþ hem hole wel in water & do hem to þe Perrey with oile & salt, colour it with safroun & messe it and cast þeron powdour douce.

Modern English

Frenche Owtes
—Take and boil white peas (most likely dried) and take out the puree/mash and parboil herbs and coarsely chop them and cast them in a pot with the pea mash. Boil whole onions well (likely boil them until they are soft) and add them to the Pea mash along with some oil and salt. Colour this with saffron and serve it with sweet spices cast on top of this.

Herbalade

15th century cookbook
Ab. 1420 A.D.

Herbelade
—Take Buttes of Porke, & smyte hem in pecys, & sette it ouer þe fyre; & seþe hem in fayre Watere; & whan it is y-soþe y-now, ley it on a fayre bord, & pyke owt alle þe bonys, & hew it smal, & put it in a fayre bolle; þan take ysope, Sawge, Percely a gode quantite, & hew it smal, & putte it on a fayre vesselle; þan take a lytel of þe broþe, þat þe porke was soþin in, & draw þorw a straynoure, & caste to þe Erbys, & ȝif it a boyle; þenne take owt þe Erbys with a Skymoure fro þe broþe, & caste hem to þe Porke in þe bolle; þan mynce Datys smal, & caste hem þer-to, & Roysonys of Coraunce, & Pyneȝ, & drawe þorw a straynoure ȝolkys of Eyroun þer-to, & Sugre, & pouder Gyngere, & Salt, & coloure it a lytel with Safroune; & toyle yt with þin hond al þes to-gederys; þan make fayre round cofyns, & harde hem a lytel in þe ovyn; þan take hem owt, & wyth a [leaf 43.] dyssche in þin hond, fylle hem fulle of þe Stuffe; þan sette hem þer-in a-ȝen; & lat hem bake y-now, & serue forth.

Modern English

Herbelade
—Take buts of pork, and chop them in pieces, and set it over the fire; and boil them in fair water; and when it is boiled/cooked enough, lay it on a fair board and pick out all the bones, and hew(chop) it small and put it in a fair bowl; then take hyssop, sage, a good quantity of parsley, and chop it small and put it on(in) a fair vessel; then take a little of the broth that the pork was boiled in and draw (it) through a strainer and cast in the herbs, and if it a boiled (when they are boiled?); then take out the herbs with a peel/skimmer from the broth and cast them into the pork in the bowl; then finely mince some dates and cast them in, and currants and pine nuts, and draw eggs yolks through a strainer into the bowl, and sugar and powdered ginger and salt and colour it a little with saffron, and stir/mix this all together with your hand; then make fair round coffins and harden them a little in the oven; then take them out and with the dish in your hand, fill them full of the stuff; then set them therein again(set them back in the oven); and let them bake enough and serve forth.


Break down:
-Chop pork in pieces and boil in water
-When it is cooked, bring it to a chopping board and remove the bones and chop it finely and put aside in a good sized bowl
-Take some hyssop, sage and a good quantity of parsley and finely chop it (and put in a vessel/bowl)
-Take the pork broth and run it through a strainer (to make a clear broth) and then cast in the herbs
-it seems to suggest boiling the herbs in the broth and then skimming them out and adding them into the bowl with the pork
-Finely chop up some dates and cast these in with the pork along with some currants and pine nuts.
-Strain some egg yolk (this being the binder) into the mixture and add some sugar, powdered ginger and salt to the mixture as well.
-colour the mixture a little with saffron
-mix this all with your hand
(it does not specify using the broth in the mixture, however it would be useful should the mixture end up too dry)

Pastry:
-A standard paste would be made from flour, butter, egg yolk and water though either the butter, yolk or water may be omitted.
-Make as many raised pie shells as you feel will hold the filling (does not specify size) and bake them in a low oven just to harden and dry them out a bit (they should likely still be whiteish).
-Fill the shells with the mixture and bake them until they are done and serve forth
(though many pies could be served cold, this does not specify to do so, nor does it mention if the pastry is to be covered or not so it may be an open/cover-less pie)

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.

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.

Tansey

15th century cookbook
Ab. 1420 A.D.

Tansey

—Take faire Tansey, and grinde it in a morter; And take eyren̄, yolkes and white, And drawe hem thorgℏ a streynour, and streyne also þe Iuse of þe Tansey thorgℏ a streynour; and medle the egges and the Iuse togidre; And take faire grece, and cast hit in a pan̄, and sette ouer þe fyre til hit mylte; and caste þe stuffe thereon̄, and gader hit togidre witℏ a sawcer or a dissℏ, as þou wilt haue hit more or lasse; And turne hit in þe panne onys or twies, And so serue it forth hote, yleched.

Modern English

Tansy

—Take fair Tansy, and grind it in a mortar; and take eggs, yolks and whites, and draw them through a strainer, and strain the juice of the Tansy through a strainer as well; and meddle (mix) the eggs and the juice together; And take fair grease, and cast it in a pan, and set it over the fire till it (the grease) melts; and cast the stuff thereon (into the fat) and gather it together with a saucer or a dish, as you will have it more or less; and turn it in the pan once or twice, and so serve it forth hot and sliced.  

(think of this like an omelet made with tansy but eat with caution)

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

Tredure

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


Tredure

Take Brede and grate it. make a lyre of rawe ayrenn and do þerto Safroun and powdour douce. and lye it up with gode broth. and make it as a Cawdel. and do þerto a lytel verious.
(going over the recipes, it seems this entry is missing the rest--): "Take veel other motoun and smyte hit to gobettes, seeth hit in gode broth, cast therto erbes y hewe, gode wyne & a quantite of oynouns y mynced, poudour fort & safroun, & alye it with ayroun & verjous, but lat it not seeth after."

Modern English

Tredure

Take bread and grate it, make a lyre (thickener) of raw eggs and add to it saffron and powder douce (sweet spices). and bind it up with good broth. and make it as a Caudle. and put therein a little verjuice (sour liquid, usually, but not always, made with unripe fruit such as grapes). (cont.): Take veal or mutton and chop it in pieces, boil it in good broth, cast thereto chopped herbs, good wine and a quantity of minced onions, powder fort [strong spice mixture] and saffron, and temper it with eggs and verjuice, but do not let it boil again.

Joutes

15th century cookery book I
Ab. 1420 A.D.

Joutes

—Take Borage, Vyolet, Malwys, Percely, Yong Wortys, Bete, Auence, Longebeff, wyth Orage an oþer, pyke hem clene, and caste hem on a vessel, and boyle hem a goode whyle; þan take hem and presse hem on a fayre bord, an hew hem ryght smal, an put whyte brede þer-to, an grynd wyth-al; an þan caste hem in-to a fayre potte, an gode freshe brothe y-now þer-to þorw a straynowr, & caste [supplied by ed.] þer-to .ij. or .iij. Marybonys, or ellys fayre fresche brothe of beff, and let hem sethe to-gederys a whyle an þan caste þer-to Safron, and let hem sethe to-gederys a whyle, an þan caste þer-to safron and salt; and serue it forth in a dysshe, an bakon y-boylyd in a-noþer dysshe, as men seruyth furmenty wyth venyson.

modern English

Joutes (pottage with boiled herbs)

--Take Borage, Violet, Mallows, Parsley, Young Worts (herbs/leafy vegetable), Beet (likely the greens), Avens (wood avens?), (Oxtongue, leaves), Orach (leaves) and other, pick them clean, and cast them on[into] a vessel, and boil them a good while; then take them and press them on a good board, and hew(chop) them right small, and put white bread thereto, and grin with all (of the ingredients); and then cast them into a good pot, and enough good fresh broth thereto through a strainer, and cast two or three marrowbones, or else fair good fresh broth of beef, and let them boil together a while and then cast in saffron, and let it boil together a while, and then cast in saffron and salt; and serve it forth in a dish, and bacon boiled in another dish, as men serve furmenty with venison.