Sauce for shulder of moton

15th century cookbook, Ashmole MS. 1439. sauces

Sauce for shulder of moton

—Take percely, and oynons, and mynce þem and þe rostyde shulder of Moton; and take vynegre, and poudre gingere, salt, and cast̘ a-pon þe mynced shulder, and ete hym so..

Modern English

Sauce for shoulder of mutton

—Take parsley, and onions, and mince them and the roasted shoulder of mutton; and take vinegar, and powdered ginger, salt, and cast upon the minced shoulder, and eat them so.

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.

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.