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.

Noumbles

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

Noumbles

—Take noumbles of deer or of other best, perboyle hem & kerve hem to dyce, take the self broth or betterm take brede & grynde with the broth, [inserted above: & temper hit up] with a gode quantite of vyneger & wyne, take oynouns & perboile hem & mynce hem smal & do therto, colour hit with blode, & do therto poudour fort & salt & boile it wel & serve hit forth.

Modern English

—Take numbles (organ meats/viscera] of deer or of other beast, parboil them and dice them, take the self broth [it’s broth] or better (,) take bread and grind with the broth, (temper it up) with a good quantity of vinegar and wine, take onions and parboil them and mince them small and add thereto, colour it with blood, and put thereto powder fort and salt and boil it well 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.

Aquapatys

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390
 
Aquapatys
—Pill garlec and cast it in a pot with water and oile. and seeþ it, do þerto safroun, salt, and powdour fort and dresse it forth hool.

Modern English

Aquapatys
—Peel garlic and cast it in a pot with water and oil and boil the garlic. Add to this some saffron, salt and strong spices and serve it (likely the garlic) whole.

Funges

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

Funges
—Take Funges and pare hem clere and dyce hem. take leke and shred hym small and do hym to seeþ in gode broth. colour it with safron and do þer inne powdour fort.

Modern English

Mushrooms
—Take mushrooms and pare them (peel off the skin, a method for cleaning mushrooms still used) and dice them. Take a leek (or leeks) and shred them small and boil in good broth. Colour this with saffron and add powder fort (strong spices)

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.

Morree

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

Morree

Take Almandes blaunched, waisshe hem. grynde hem. and temper hem up with rede wyne, and alye hem with flour of Rys. do þerto Pynes yfryed. and colour it with saundres. do þerto powdour fort and powdour douce and salt, messe it forth and flour it with aneys confyt whyte.

Modern English

Morree (a mulberry coloured dish, in this case coloured with red wine and saunders)

Take blanched Almonds, wash them, grind them, and temper them up with red wine, and bind it with rice flour, do thereto (add) fried pine nuts, and colour it with sanders (red sandalwood), add powder fort (strong spices) and powder douce (sweet spices) and salt. Serve it forth and garnish/sprinkle it with white anise comfits.