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.

Pygges in sauce

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

Pygges in sauce

—Tak pygges y scaldid & quarter hem & seeth hem in water & salt, tak hem up & lete hem kele, tak persel, sauge, & grynde hit with brede & yolkrd of ayroun hard y sode, temper it up with vynegur somwhat thicke, & lay the pigges in a vessel & the sew onoward and serve hit forth.

Modern English

Pigs in Sauce

—Take scalded pigs and quarter them and boil them in water and salt, take them out and let them cool, take parsley, sage and grind it with bread and hard boiled egg yolks, temper it up with vinegar (making it) somewhat thick, and lay the pigs in a vessel and the broth over it and serve it forth.

Sauce newe for malardis

15th century cookbook, Ashmole MS. 1439. sauces

Sauce newe for malardis

—Take brede, and blode y-boilid, and grynde it to-gedere, and draw þurw a cloþ withe vynegre; do þer-to poudre gyngere, and piper, and þe grece of the malarde; salt̘ it̘ and boile, and melle it forthe.

Modern English

New sauce for mallards (duck)

—Take bread, and boiled blood, and grind it together, and draw through a cloth with vinegar; put thereto powdered ginger, and pepper, and the grease of the mallard; salt it and boil, and [mess/serve] it forth.

Piper for feel and for venysoun

15th century cookbook, Ashmole MS. 1439. sauces

Piper for feel and for venysoun

—Take brede, and frye it̘ in grece, draw it vp wiþ broþe and vinegre: caste þer-to poudre piper, and salt, sette on þe fire, boile it̘, and melle it̘ forþe.

Modern English

—Take bread, and fry it in grease, draw it up with broth and vinegar: cast thereto powdered pepper, and salt, set it on the fire, boil it, and [probably “messe” serve] it forth.

Sauce percely

15th century cookbook, Ashmole MS. 1439. sauces

Sauce percely

—Take percely, and grynde hit̘ wiþ vynegre & a litel brede and salt̘, and strayne it̘ þurgℏ a straynour, and serue it̘ forþe.

Modern English

Parsley Sauce

—Take parsley, and grind it with vinegar and a little bread and salt, and strain it through a strainer, and serve it forth.

Sauce vert

15th century cookbook, Ashmole MS. 1439. sauces

Sauce vert

—Take percely, myntes, diteyne, peletre, a foil or .ij. of̘ cost̘marye, a cloue of garleke. And take faire brede, and stepe it with vynegre and piper, and salt̘; and grynde al this to-gedre, and tempre it vp wiþ wynegre, or wiþ eisel, and serue it̘ forþe.

Modern English

Green Sauce

—Take parsley, mint, dittany, pellitory, a foil or 2 of costmary, a clove of garlic. And take good bread, and steep it with vinegar and pepper, and salt; and grind all this together, and temper it up with vinegar, or with [also vinegar, possibly specific to cider vinegar], and serve it forth.

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.

Sauce for peiouns

15th century cookbook, Ashmole MS. 1439. sauces

Sauce for peiouns

—Take percely, oynouns, garleke, and salt̘, and mynce smal the percely and þe oynouns, and grynde þe garleke, and temper it wiþ vynegre y-now: and mynce þe rostid peiouns and cast the sauce þer-on a-boute, and serue it̘ forth.

Modern English

Sauce for pigeons

—Take parsley, onions, garlic, and salt, and mince the parsley and the onions small, and grind the garlic, and temper it with enough vinegar: and mince the roasted pigeons and cast the sauce thereon about, and serve it forth.

Sauce rous

15th century cookbook, Ashmole MS. 1439. sauces

Sauce rous

—Take brede, and broyl it vpon þe colous, and make it broune, and ley hit̘ in vynegre, and lete it̘ stepe; and þanne take piper, canel and notemyggeȝ, and a fewe of clowes, and cast̘ it̘ to-gedre in-to a mortre; and take þe brede out̘ of þe vynegre, and bray þer-wyþ. And whanne it̘ is y-brayd y-now, tempre it̘ wytℏ wyne and vinegre, and draw it̘ þurgℏ a straynour as þou woldiste galyntyne.

Modern English

Roe Deer Sauce

—Take bread, and broil it upon coals, and make it brown, and lay it in vinegar, and let it steep; and then take pepper, cinnamon and nutmeg, and a few of cloves, and cast it together into a mortar; and take the bread out of the vinegar, and crush therewith. And when it is crushed enough, temper it with wine and vinegar, and draw it through a strainer as you would with galantine.

Sauce camelyne

15th century cookbook, Ashmole MS. 1439. sauces

Sauce camelyne

— Take faire brede, and cut̘ it̘, and toste it; and take vynegre and wyne, and stepe hit̘ þer-in, and draw it þurwe a straynour wiþ poudre canel, and draw it .ij. or .iij. tymes, til it be smothe. And þanne take poudre ginger, sugre, and poudre of clowes, and cast þer-to. And loke þat̘ it̘ stonde wil by clowes, & by sugre; and þanne put̘ þer-to a litil safroune, and salt, and serue hit forþ þicke y-nowe.

Modern English

—Take good bread, and cut it, and toast it; and take vinegar and wine, and steep it therein, and draw it through a strainer with powdered cinnamon, and draw it 2 or 3 times, till it be smooth. And then take powdered ginger, sugar, and powdered cloves, and cast it thereto. And look [make sure] that it stand well by cloves, and by sugar [likely meaning that is spiced and sweetened enough]; and then put thereto a little saffron, and salt, and serve it forth thick enough.

Sauce gingyuer

15th century cookbook, Ashmole MS. 1439. sauces

Sauce gingyuer

—Take white brede, stepe it̘ wiþ vynegre, and draw it .ij. or .iij. tymes þurȝ a straynour; and thanne put þer-to salt [added in different ink. ] poudre gingere, and serue forþe.

Modern English

—Take white bread, steep it with vinegar, and draw it 2 or 3 times through a strainer; and then put therein salt, powder ginger, and serve forth.

Sauce galentyne

15th century cookbook, Ashmole MS. 1439. sauces

Sauce galentyne

—Take faire crusteȝ of̘ broun brede, stepe þem in vinegre, and put̘ þer-to poudre canel, and lete it̘ stepe þer-wyþ til it be broun; and þanne drawe it þurwe a straynour .ij. tymes or .iij., and þanne put þerto [supplied by ed.] poudre piper and salte: & lete it̘ be sumwhat̘ stondynge, and not to þynne, & serue forth.

Modern English

—Take good crusts of brown bread, steep them in vinegar, and put therein powder (of) cinnamon, and let it steep therewith till it be brown; and then draw it through a strainer 2 times or 3, and then put therein powder (of) pepper and salt: and let it be somewhat thick, and not to thin, and serve forth.

Sauce alepeuere

15th century cookbook, Ashmole MS. 1439. sauces

Sauce alepeuere

—Take fayre broun̄ brede, toste hit, and stepe it̘ in vinegre, and drawe it̘ þurwe a straynour; and put̘ þer-to garleke smal y-stampyd, poudre piper, salt, & serue forth.

Modern English

—Take good brown bread, toast it, and steep it in vinegar, and draw it through a strainer; and put therein garlic small stamped, powder pepper, salt, and serve forth.

Chaudoun

15th century cookbook, Ashmole MS. 1439. sauces

Chaudoun

—Take gysers, and lyuers, and hert̘ of Swanne; and if þe guttys ben fat̘, slyt̘ them clence thaym [in different ink.], and caste þem þer-to, and boile þem in faire watre: and þanne take þem up, and hew þem smal, and thanne caste þem in-to þe same broþe, (but strayne hit þurgℏ a straynour firste); and caste þer-to poudre peper, canel, and vynegre, and salt̘, and lete boile. And þanne take the blode of the Swanne, and freysshe broþ, and brede, and draw þem þurwe a straynour, and cast̘ þer-to; and lete boile to-gedre. And þenne take poudre of̘ gyngere, whanne hit̘ is al-moste y-now, & put̘ þer-to, and serue fortℏ with the swan. [in different ink. ]

Modern English

—Take gizzards, and livers, and heart of swan; and if the guts are fat, slit them (clean them?) and cast them therein, and boil them in fair water: and then take them up, and chop them small, and then cast them into the same broth, (but strain it through a strainer first); and cast therein powder pepper, cinnamon, vinegar, and salt, and let boil. And then take the blood of the swan, and fresh broth, and bread, and draw them through a strainer, and cast therein; and let it boil together. And then take powder of ginger, when it is almost enough, and put therein, and serve forth with the swan.

Egredoucetes

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

Egredoucetes

—Tak luyȝs or tenges, kerf hem in mosselis, fri hem in oille: nym vynegre / & ye thrudde perty sugur, mynce oynons, & boille smal, & clous, maces, & qibibus, & dresse hit forth.

Modern English

Sour and Sweet Fish

—Take pike or tench, cut him in morsels, fry him on oil: take vinegar and the third part sugar, mince onions, and boil small, and cloves, mace, and cubibs, and dress it forth.

Beef y-Stywyd

15th century cookbook
Ab. 1420 A.D.

Beef y-Stywyd

—Take fayre beef of þe rybbys of þe fore quarterys, an smyte in fayre pecys, an wasche þe beef in-to a fayre potte; þan take þe water þat þe beef was soþin yn, an strayne it þorw a straynowr, an sethe þe same water and beef in a potte, an let hem boyle to-gederys; þan take canel, clowes, maces, graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste þer-to, an let hem boyle to-gederys; an þan take a lof of brede, an stepe it with brothe an venegre, an þan draw it þorw a straynoure, and let it be stylle; an whan it is nere y-now, caste þe lycour þer-to, but nowt to moche, an þan let boyle onys, an cast safroun þer-to a quantyte; þan take salt an venegre, and cast þer-to, an loke þat it be poynaunt y-now, & serue forth.

Modern English

Stewed Beef

—Take good beef from the ribs and fore quarters, and chop them in good pieces, and wash the beef in a pot; then take the water that the beef was boiled in, and strain it through a strainer, and boil the same water and beef in a potte, and let them boil together; then take cinnamon, cloves, mace, grains of paradise, cubibs, and minced onions, parsley, and sage, and cast then in, and let them boil together; and then take a loaf of bread, and steep it with broth and vinegar, and then draw it through a strainer, and let it be still; and when it is near enough, cast the licour therein, but not too much, and then let boyle once, and cast a quantity of saffron therein; then take salt and vinegar, and cast therein, and look that it be poignant [strong] enough, and serve forth.

Strawberye

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

Strawberye

—Take Strawberys, & waysshe hem in tyme of ȝere in gode red wyne; þan strayne þorwe a cloþe, & do hem in a potte with gode Almaunde mylke, a-lay it with Amyndoun oþer with þe flowre of Rys, & make it chargeaunt and lat it boyle, and do þer-in Roysonys of coraunce, Safroun, Pepir, Sugre grete plente, pouder Gyngere, Canel, Galyngale; poynte it with Vynegre, & a lytil whyte grece put þer-to; coloure it with Alkenade, & droppe it a-bowte, plante it with þe graynys of Pome-garnad, & þan serue it forth.

Modern English

Strawberry

—Take strawberries and wash them in time of year (season) in good red wine; then stain through a cloth, and add them to a pot with good almond milk, mix (bind) it with starch other than rice flour, and make it thick and let it boil, and add to this currants, saffron, pepper, plenty of sugar, powdered ginger, cinnamon, galangal; sharpen it (the flavour) with vinegar and add a little white grease; colour it with alkanet, and drop it about (spooned out in portions), plant it with the seed of a pomegranate and serve it forth.

Sturmye

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

Sturmye

—Take gode mylke of Almaundys y-drawe with wyne; take porke an hew it Smalle; do it on a Morter, and grynde it ryth smalle; þen caste it in þe same Mylke, & caste it on a potte; take Sawnderys & flowre of Rys; melle hem with þe Mylke, draw hem þorw a straynoure, & caste it in a clene pot, loke þat it be chargeaunt y-now; take Sugre, an putte þer-on, & Hony; do it ouer þe fyre, & let it sethe a gret whyle; sture yt wyl; take Eyroun hard y-soþe, take þe whyte, & hew hem as smalle as þow myȝth, caste hem on þe potte; take Safroune & caste þer-to, with powder Gyngere, Canelle, Galyngale, Clowys, & loke þat þou haue powder y-now; caste it in þe potte, temper it with Vynegre; take Salt & do þer-to, menge hem wylle to-gederys, Make a Siryppe; þe .ij. dele schalle ben wyne, & þe .ij. dele Sugre or hony; boyle it & stere it, & Skeme it clene; þer-on wete þin dyssches, & serue forth.

Modern English

Sturmye

—Take good Almond milk made with wine; take pork and chop it small; put this in a mortar and grind it very small; then cast it into a pot with the almond milk; take saunders and rice flour and mix this with the Almond milk then draw it through a strainer into a clean pot and make sure that it is heavy/thick enough. Add sugar and honey as it cooks and stir as it cooks (boil- cook on the stove top) for a great while. Take hard boiled eggs and chop the whites finely and cast them into the pot; add to this, saffron and powdered ginger, cinnamon, galangal, cloves making sure you have enough powder (referring to the amount of spices?). Temper this with vinegar, add salt and then mix all this well together. Make a syrup of 2 parts wine to two parts sugar or honey and boil and stir it and skim it clean; and wet the dishes thinly with this and serve it forth.

Fylettes of Galyntyne

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

Fylettes of Galyntyne

—Take fylettes of Pork and rost hem half ynowh smyte hem on pecys. drawe a lyour of brede and blode. and broth and Vineger. and do þerinne. seeþ it wele. and do þerinne powdour an salt an messe it forth.

Modern English

Fillets in Galentine

—Take fillets of pork and roast them till half done and then chop them into pieces. Draw (possibly through a strainer) a thickener of bread and blood with broth and vinegar and boil well together, then add to this powder (spices, should have at least Galangal and/or Ginger) and salt and serve it forth.

Bryndons

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

Bryndons
—Take Wyn, & putte in a potte, an clarifiyd hony, an Saunderys, pepir, Safroun, Clowes, Maces, & Quybibys, & mynced Datys, Pynys and Roysonys of Corauns, & a lytil Vynegre, & sethe it on þe fyre; an sethe fygys in Wyne, & grynde hem, & draw hem þorw a straynoure, & caste þer-to, an lete hem boyle alle to-gederys; þan take fayre flowre, Safroun, Sugre, & Fayre Water, ande make þer-of cakys, and let hem be þinne Inow; þan kytte hem y lyke lechyngys,*. [long thin strips. ] an caste hem in fayre Oyle, and fry hem a lytil whyle; þanne take hem owt of þe panne, an caste in-to a vesselle with þe Syrippe, & so serue hem forth, þe bryndonys an þe Sirippe, in a dysshe; & let þe Sirippe be rennyng, & not to styf.

Modern English

Bryndons
(the syrup)
—Take wine, and put this into a pot with clarified honey, red sandalwood, pepper, saffron, cloves, mace, cubebs, and minced dates, pine nuts, currants and a little vinegar and boil this together. Boil figs in wine and grind them and draw them through a strainer and cast this into the first mixture and boil it all together.
(the Bryndons)
Then take fair flour, saffron, sugar and fair water and make cakes that are thin enough and cut them in slices and cast them in fair oil and fry them a little while.
(to serve)
Then take them out of the pan and toss them into a vessel with the syrup and so serve fourth the bryndonys and the syrup in a dish, and let the syrup be thin/runny and not too stiff.