Amendement of salt mete

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

Amendement of salt mete

—Tak a fare lynne clout / & do therynne a disshful of ote-mele, byne hit, & hange it in thy pot doun to ye boteme. Set it from ye fuyr & let hit kele / suththe set hit aȝen to ye fuyr / & drawe out thy clout & that is goude.

Modern English

an oatmeal dish to serve with salt meat

—Take a fair linen cloth and lay in a dishful of oatmeal, bind it [close it up], and hang it in your pot down to the bottom [and presuming the bag of oatmeal is filling the whole pot]. Set it from the fire and let it cool/ then [after this] set it again to the fire and draw out your cloth [remove from your cloth] and that it good.

Gruelle a-forsydde

15th century cookbook
Ab. 1420 A.D.

Gruelle a-forsydde

—Take otemele, an grynd it smal, an sethe it wyl, an porke þer-ynne, an pulle of þe swerde. an pyke owt þe bonys, an þan hewe it, an grynd it smal in a morter; þan neme þin. grwel an do þer-to, þan strayne it þorw a straynour, an put it in a potte an sethe it a lytel, an salt it euene; an colour it wyth safroun, an serue forth rennyng.

Modern English

Forced Gruel

—Take oatmeal, and grind it small, and boil it well, and pork therein, and pull off the rind [the word should have been “sward” rather than “swerd” which is sword] and pick out the bones, and then chop it, and grind it small in a mortar; then take thin grewel and [add this to it], then strain it through a strainer, and put it in a pot and boil [simmer] it a little, and salt it even; and colour it with saffron, and serve forth “running” [as in a stream/not thick/runny]