Joutes

15th century cookery book I
Ab. 1420 A.D.

Joutes

—Take Borage, Vyolet, Malwys, Percely, Yong Wortys, Bete, Auence, Longebeff, wyth Orage an oþer, pyke hem clene, and caste hem on a vessel, and boyle hem a goode whyle; þan take hem and presse hem on a fayre bord, an hew hem ryght smal, an put whyte brede þer-to, an grynd wyth-al; an þan caste hem in-to a fayre potte, an gode freshe brothe y-now þer-to þorw a straynowr, & caste [supplied by ed.] þer-to .ij. or .iij. Marybonys, or ellys fayre fresche brothe of beff, and let hem sethe to-gederys a whyle an þan caste þer-to Safron, and let hem sethe to-gederys a whyle, an þan caste þer-to safron and salt; and serue it forth in a dysshe, an bakon y-boylyd in a-noþer dysshe, as men seruyth furmenty wyth venyson.

modern English

Joutes (pottage with boiled herbs)

--Take Borage, Violet, Mallows, Parsley, Young Worts (herbs/leafy vegetable), Beet (likely the greens), Avens (wood avens?), (Oxtongue, leaves), Orach (leaves) and other, pick them clean, and cast them on[into] a vessel, and boil them a good while; then take them and press them on a good board, and hew(chop) them right small, and put white bread thereto, and grin with all (of the ingredients); and then cast them into a good pot, and enough good fresh broth thereto through a strainer, and cast two or three marrowbones, or else fair good fresh broth of beef, and let them boil together a while and then cast in saffron, and let it boil together a while, and then cast in saffron and salt; and serve it forth in a dish, and bacon boiled in another dish, as men serve furmenty with venison.

Lange Wortes de pesoun

15th century Book I
Ab. 1420 A.D.


Lange Wortes de pesoun

—Take grene pesyn, an washe hem clene an caste hem on a potte, an boyle hem tyl þey breste, an þanne take hem vppe of þe potte, an put hem with brothe yn a-noþer potte, and lete hem kele; þan draw hem þorw a straynowre in-to a fayre potte, an þan take oynonys, and screde hem in to or þre, an take hole wortys and boyle hem in fayre water: and take hem vppe, an ley hem on a fayre bord, an cytte on .iij. or iiij., an ley hem to þe oynonys in þe potte, to þe drawyd pesyn; an let hem boyle tyl þey ben tendyr; an þanne tak fayre oyle and frye hem, or ellys sum fresche broþe of sum maner fresche fysshe, an caste þer-to, an Safron, an salt a quantyte, and serue it forth.

Modern English

Long Worts with peas

--Take green peas, and wash them clean and cast then in a pot, and boil them till they burst, and then take them (out) of the pot, and put them with broth in another pot, and let them cool then draw them through a stainer into a good pot, and then take onions, and chop them into two or three, and take whole worts[vegetable/herbs] and boil them in good water: and take them up, and lay then on a good board, and lay on 3 or 4 (3 or 4 of the herbs), and lay them to[put them with] the onions in the pot, to the drawn [strained] peas; and let them boil till they are tender; and then take good oil and fry them, or else some manner (of) fresh fish, and cast thereto, and saffron, and a quantity of salt, and serve it forth.

Lange Wortys de chare.

15th century Cookbook I
Ab. 1420 A.D.

Lange Wortys de chare

—Take beeff and merybonys, and boyle yt in fayre water; þan take fayre wortys and wassche hem clene in water, and parboyle hem in clene water; þan take hem vp of þe water after þe fyrst boylyng, an cut þe leuys a-to or a-þre, and caste hem in-to þe beff, and boyle to gederys: þan take a lof of whyte brede and grate yt, an caste it on þe pot, an safron & salt, & let it boyle y-now, and serue forth.

 Modern English

 Long Worts with meat

--Take beef and marrowbones, and boil it[actually, them] in fair[good] water; then take good worts[vegetables, likely leafy in this case] and wash them clean in water, and parboil him [them] in clean water; then take them up of the water [out of the water] after the first boiling [after it starts to boil], and cut the leaves in two or in three, and cast them into the beef, and boil together: than take a loaf of white bread and grate it, and cast it on the pot, (with) saffron and salt, and let it boil it enough, and serve forth.