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.

Pumpes

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

Pumpes

—Take an sethe a gode gobet of Porke, & noȝt to lene, as tendyr as þou may; þan take hem vppe & choppe hem as smal as þou may; þan take clowes & Maces, & choppe forth with-alle, & Also choppe forth with Roysonys of coraunce; þan take hem & rolle hem as round as þou may, lyke to smale pelettys, a .ij. inches a-bowte, þan ley hem on a dysshe be hem selue; þan make a gode Almaunde mylke, & a lye it with floure of Rys, & lat it boyle wyl, but loke þat it be clene rennyng; & at þe dressoure, ley .v. pompys in a dysshe, & pore þin potage þer-on. An ȝif þou wolt, sette on euery pompe a flos campy flour, & a-boue straw on Sugre y-now, & Maces: & serue hem forth. And sum men make þe pellettys of vele or Beeff, but porke ys beste & fayrest.

Modern English

Pumpes (Meat Balls)

—Take and (boil- cook in liquid over heat) a good chunk of Pork, and not too lean and cook it as tender as you may; then take it out of the liquid and chop it up as small as you like; then take cloves and mace, along with currants, and chop this up with the meat; Then take this and roll it as round as you may, like small balls 2 inches thick, then lay them on a dish by themselves; then make a good almond milk and bind it with rice flour and let it boil a while but make sure it runs clean (that it does not get too thick); And at the dresser, lay 5 "pompys" (meatballs) in a dish and strew enough sugar over this and if you want, set a campion on every "pompe" and strew sugar and mace over this and serve them forth. And some men make the balls of veal or beef, but pork is the best and fairest.

Vele Rosted

15th century cookbook
Ab. 1420 A.D.

Vele rosted

—Take faire brestes of vele, And parboyle hem, And larde hem, And roste hem, And then̄ serue hem fortℏ.

Modern English

Roasted Veal

—Take fair breasts of veal, and parboil them, and lard them and roast them, and then serve them forth.

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.