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.

Egredoucetes

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

Egredoucetes

—Tak luyȝs or tenges, kerf hem in mosselis, fri hem in oille: nym vynegre / & ye thrudde perty sugur, mynce oynons, & boille smal, & clous, maces, & qibibus, & dresse hit forth.

Modern English

Sour and Sweet Fish

—Take pike or tench, cut him in morsels, fry him on oil: take vinegar and the third part sugar, mince onions, and boil small, and cloves, mace, and cubibs, and dress it forth.

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.

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.

Bryndons

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

Bryndons
—Take Wyn, & putte in a potte, an clarifiyd hony, an Saunderys, pepir, Safroun, Clowes, Maces, & Quybibys, & mynced Datys, Pynys and Roysonys of Corauns, & a lytil Vynegre, & sethe it on þe fyre; an sethe fygys in Wyne, & grynde hem, & draw hem þorw a straynoure, & caste þer-to, an lete hem boyle alle to-gederys; þan take fayre flowre, Safroun, Sugre, & Fayre Water, ande make þer-of cakys, and let hem be þinne Inow; þan kytte hem y lyke lechyngys,*. [long thin strips. ] an caste hem in fayre Oyle, and fry hem a lytil whyle; þanne take hem owt of þe panne, an caste in-to a vesselle with þe Syrippe, & so serue hem forth, þe bryndonys an þe Sirippe, in a dysshe; & let þe Sirippe be rennyng, & not to styf.

Modern English

Bryndons
(the syrup)
—Take wine, and put this into a pot with clarified honey, red sandalwood, pepper, saffron, cloves, mace, cubebs, and minced dates, pine nuts, currants and a little vinegar and boil this together. Boil figs in wine and grind them and draw them through a strainer and cast this into the first mixture and boil it all together.
(the Bryndons)
Then take fair flour, saffron, sugar and fair water and make cakes that are thin enough and cut them in slices and cast them in fair oil and fry them a little while.
(to serve)
Then take them out of the pan and toss them into a vessel with the syrup and so serve fourth the bryndonys and the syrup in a dish, and let the syrup be thin/runny and not too stiff.

Oysters in Gravey

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

Oysters in Gravey
-Schyl Oysters and seeþ hem in wyne and in hare own broth. cole the broth thurgh a cloth. take almandes blaunched, grynde hem and drawe hem up with the self broth. & alye it wiþ flour of Rys. and do the oysters þerinne, cast in powdour of gyngur, sugur, macys. seeþ it not to stondyng and serue forth.

Modern English

Oysters in Gravy
-Shell the Oysters and boil them in wine and in their own broth. Strain the broth through a cloth. Take blanched almonds, grind them and draw them up with the broth (from the oysters) and bind it with rice flour and put the oysters therein, cast in powdered ginger, sugar and mace. Boil this not too thickly and serve it forth.

Darioles

15th century cookbook
Ab. 1420 A.D.

Darioles

—Take Wyne, an Freyssche broþe, & Clowes, & Maces, & Marwe, pouder Gyngere, Safroun, & lat al boyle to-gederys, & Creme, (ȝif it be clowty, draw it þorw a straynoure,) & ȝolkys of Eyroun, & melle hem to-gederys, & pore þe lycoure þat þe marwe was sothe in, þer-to; þen make fayre cofyns, & put þe Marwe þer-in, & mence Datis, & Strawberys in tyme of ȝere, & sette þe cofyns in þe ovenne, & lat hem hard a lytelle, & take hem out, & put þe lycoure þer-to, & lat bake; & serue forth. 

Modern English

Darioles
—Take wine, and fresh broth, and cloves and mace, and marrow, and powdered ginger, saffron, and let it all boil together, and cream (if it is clotted, draw it through a strainer) and eggs yolks, and mix them together, and pour the liquor (cooking liquid) that the marrow was soften in, thereto (into the mixture); then make fair coffins (pastry shells to close the contents within), and put the marrow there-in (in the pastry), and mince dates and strawberries in time of year and set the coffins in the oven and let them harden a little, and take them out and put the liquor (cooking liquid) into them and let them back and then serve them forth. 


steps:
—Combine in a pot: wine, broth, marrow, cloves, mace, powdered ginger and saffron and let this boil together until the marrow is soft.
—Remove the marrow from the liquid and set aside
—Combine: cream (fresh cream would not have to be strained) and egg yolks in a bowl, then pour the liquid the marrow was cooked in into this mixture. (not mentioned, but stir while combining)
—Make pastry shells and fill them with the marrow
—Mince dates, and strawberries (if you have them) and add them to your pies
—it does not mention to cover the pies, though "coffins" could denote that they are covered. In that (correction, I previously wrote:"this" but meant only in the case of a covered pastry) case, one would cover them now but to leave a hole in the centre-top of the pastry lid
However, they could certainly be made more in the modern sense and possibly be lidless which could stand to make sense, especially if made small like "chewets". The pastry should also be "fine" (a typical short paste made with butter would work well here) if we are to compare to other recipes of the era. The only measurement I could find was for depth, which stated 2 inches. 
-(update 2011)- I neglected to notice another recipe from "A Noble Bokr off Cookery" which states: "put it in the coffyn and bak it in the manner of flawnes", this could very well describe an open pastry. 
—Bake the pies and after the pies have hardened enough, take them out of the oven and pour in the cooking liquid (combined with the cream and eggs) and put them back into the oven to finish. 
-(one way of doing this would involve filling the formed pastry with flour while hardening it in the oven, then removing the flour and adding the ingredients, however with recipes like this, some of the ingredients were added and then the batter part of the recipe was added once the pastry was hardened)




note: 
(added 17/10/2011)
I mentioned that a modern short paste *could* work here, which is true, though to be free standing it would work better to be not too short. If you would like a more structured pastry, use at most half the amount of softened fat (butter is best) that you would normally use for a modern paste, add egg yolk (but not too much... 1 or 2) if you wish and use room temp to slightly warm water to make it into a formable pastry. It should not bee too soft, but should be malleable, often just beating down and working the pastry will cause this to happen. If too stiff add water after working, if too soft work in flour. A little sugar can also be added. 

 

Rapeye

15th century cookbook I
Ab. 1420 A.D.


Rapeye

—Take Fygys & Roysonys, & grynd hem in a Mortere, & tempere hem vppe with Almaunde Mylke, & draw hem þorw a cloþe; þen take gode Spycys, & caste þer-to; take Perys, seþe hem & pare hem, & do a-way þe core, & bray hem in a mortere, & caste to þe oþer; take gode Wyne, & Blake Sugre or Hony, & caste þer-to a lytil, & let it boyle in fere; & whan þow dressyst yn, take Maces & Clowes, Quybibys & Graynys, & caste a-boue.

Modern English

Rapeye

—Take figs and raisins and grind them in a mortar, and temper them up with almond milk and draw them through a cloth; then take good spices and cast thereto (add the spices to the liquid that was strained through the cloth); take pears, boil and pare them, and do away with the cores and bray them (crush them) in a mortar and add to the liquid; take good wine and white sugar or honey and cast thereto a little (add a little of these ingredients), and let it boil in fear [boil carefully, this seems to make the most sense here]; and when you dress it in (prepare it), take mace, cloves, cubebs and grains of paradise and caste (the spices) on top.

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.)

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.