Black sauce for capouns y-rostyde

15th century cookbook, Ashmole MS. 1439. sauces

Black sauce for capouns y-rostyde

—Take þe Lyuer of̘ capouns, and roste hit wel; take anyse, and grynde parysgingere, and canel, and a litil cruste of̘ brede, and grynde hit̘ weƚƚ aƚƚ to-gedre; tempre hit up wiþ verious, and þe grece of the capon, þanne boile it̘ and serue forþe.

Modern English

Black Sauce for roasted capon

—Take the Liver of capons, and roast it well, take anise, and grind [“parysgingere” is confusing, it could be meant to be two things, “parys”- grains of paradise, and “gingere”-ginger], and cinnamon, and a little crust of bread and grind it well all together; temper it up with verjuice, and the grease of the capon, then boil it and serve it forth.

White sauce for capons y-sode

15th century cookbook, Ashmole MS. 1439. sauces

White sauce for capons y-sode

—Take almoundis y-blaunchid, and grynde þem al to douste; tempre it̘ up wiþ verious and poudre of gingere, and melle it̘ forþe.

Modern English

White Sauce for boiled capon

—Take blanched almonds, and grind them all to dust; temper it up with verjuice and powdered ginger, and [“messe”/serve] it forth.

Sauce for stokefysshe

15th century cookbook, Ashmole MS. 1439. sauces

Sauce for stokefysshe

—Take faire broþe of elys, oþer of pyke, or els of̘ freysshe Samon, and strayne it þurwe a straynour: and take faire percely, and hewe it̘ smal, and put þe broþe and þe percele in-to a faire erþyn vessel; and put þer-to poudre gingere, and a litil verious, & lete boile to-gedre. And þanne take faire sode stockefysche, and ley it in faire hote watre: and whanne þou wilt serue it forþe, take þe fysshe fro þe watre, and ley it in a clene disshe; & cast þe sauce al hote þer-on, and serue it forth.

Modern English

Sauce for Stockfish

—Take fair broth of eels, other of pike, or else of fresh Salmon, and strain it through a strainer: and take good parsley, and chop it small, and put the broth and the parsley into a good earthen vessel; and put thereto powdered ginger, and a little verjuice, and let boil together. And then take fair [boiled/ cooked in water] stockfish, and lay it in good hot water: and when you will serve it forth, take the fish from the water, and lay it in a clean dish; and cast the sauce all hot thereon, and serve it forth.

Brewet of Ayren

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

Brewet of Ayren
—Take ayrenn, water and butter, and seeþ hem yfere with safroun and gobettes of chese. wryng ayrenn thurgh a straynour. whan the water hath soden awhile: take þenne the ayrenn and swyng hem with verious. and cast þerto. set it ouere the fire and lat it not boile. and serue it forth.

Modern English

Brewet of Eggs
—Take eggs, water and butter, and boil them together with saffron and chunks of cheese. Wring the eggs through a strainer. When the water has boiled a while: take the eggs and stir them with verjuice and cast them in (the water). Set it over the fire, make sure it doesn't boil. and serve it forth.

Sauce for a gos

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

Sauce for a gos

—Take percelye, grapis, clowes of garleke, and salte, and put̘ it in þe goos, and lete roste. And whanne þe goos is y-now, schake out̘ þat̘ is wiþ-in, and put al in a mortre, and do þer-to .iij. harde ȝolkes of̘ egges; and grynd al to-gedre, and tempre it̘ vp wiþ verious, and caste it̘ upon the goos in a faire chargeour, & so serue it̘ forth.

Modern English

Sauce for a Goose

—Take parsley, grapes, garlic cloves, and salt, and put it in the goose, and let it roast. When when the goose (cooked) enough, shake out the stuffing and put it all in a mortar and add 3 hard egg yolks; and grind this all together, and temper it with verjuice, and cast this upon the goose on a charger(platter), and so serve it forth.

Pike boyled

15th century cookbook
Ab. 1420 A.D.

Pike boyled
-Take and make sauce of faire water, salt, and a lituƚƚ Ale and parcelly; and þen̄ take a pike, and nape him, and drawe him in þe bely, And slytte him thorgℏ the bely, bak, and hede and taile, witℏ a knyfe in to*. [i.e. two.]peces; and smyte þe sides in quarters, and wassℏ hem clene; And if thou wilt have him rownde, schoche him by þe hede in þe backe, And drawe him there, And skoche him in two or iij. peces*. [Douce MS. placys. ] in þe bak, but noȝt thorgh; And slyt the pouuche,*. [i.e. poche of a fish, see below. ] And kepe the fey or the lyuer, and kutte awey the gaƚƚ. And whan̄ þe sauce biginneth to boyle, skem̄ hit, And wassℏ þe pike, and cast him þere-in, And caste þe pouche and fey there-to, And lete hem boyle togidre; And þen̄ make the sauce thus: myce the pouche and fey, in [supplied by ed.] *. [Douce MS., and Harl. ] a litul gravey of þe pike, And cast þere-to pouder of ginger, vergeous, mustarde, and salt, And serue him fortℏ hote.

Modern English

Boiled Pike
-Take and make a sauce of fair water, salt and a little ale and parsley; and then take a pike, and nape him (cut him at the nape) and gut him through the belly, And slit him through the belly, back, and head and tail with knife into pieces; and cut the sides in quarters, and wash him clean; And if you will have him round, And cut him crosswise in two or three pieces in the back but not through; and slit the (stomach) And keep the liver, and cut away the gut. And when the sauce begins to boil, skim it, And wash the pike, and cast him therein, and cast the (stomach) and liver Thereto, And let him boil together; and then make the sauce this way: mince the stomach and fey in a little gravy from the pike, And case in some powdered ginger, verjuice, mustard, and salt and serve him forth hot.

Conyng

15th century cookbook
Ab. 1420 A.D.

Conyng

—Take a Conyng, fle him, And draw him aboue and byneth, And parboile him, And larde him, and roste him, And late the hede be on̄; And vndo him, and sauce him with sauce, ginger, And vergeous, and powder of ginger, And thenne serue hit fortℏ.

Modern English

Hare/Rabbit

—Take a Hare (rabbit), flay him, and draw him above and beneath (remove all his insides), and parboil him, and lard him, and roast him, and leave the head on; and undo him, and sauce him with sauce, ginger, verjuice and powdered ginger and serve it forth.

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.