Obrazy na stronie

Dowcets: pare away the sides;

serve in a Bawcer.

Payne-puff: pare
the bottom,
cut off the top.

(? parneys)

Fried things are indigestible.

pan be souerayne, with his spone whañ he lustethe

to ete. of dowcetes,' pare awey the sides to þe botom, &

þat ye lete,
In a sawcere afore youre soucrayne semely ye hit sett
496 whañ hym likethe to atast: looke ye not forgete.

Payne puff, pare pe botom nyze pe stuff, take hede,
Kut of þe toppe of a payne puff, do thus as y rede;
Also pety perueys 3 be fayre and clene / so god be

youre spede.
500 off Fryed metes 4 be ware, for þey ar Fumose in dede.
‘for their Bouch in the morning one chet loafe, one manchet, one
gallon of ale; for afternoone, one manchett, one gallon of ale;
for after supper, one manchett, &c.'

1 See the recipe, p. 60 of this volume. In Sir John Howard's Household Books is an entry in 1467, ‘for viij boshelles of flour for dowsetes vj s. viij d.' p. 396, ed. 1841.

2 The last recipe in The Forme of Cury, p. 89, is one for Payn Puff, but as it refers to the preceding receipt, that is given first here.

1x.xv.[=195] Take male Marow. hole parade, and kerue it rawe; powdour of Gyngur, yolkis of Ayrene, datis mynced, raisoñīs of corance, salt a lytel, & loke þat þou make þy past with zolkes of Ayren, & þat no water come perto ; and fourme þy coffyn, and make up by past.



舉 *


IX.XVI[=196) Eodem modo fait payn puff. but make it more tendre be past, and loke be past be rounde of be payn puf as a coffyn & a pye.


Randle Holme treats of Puffe, Puffs, and Pains, p. 84, col. 1, 2, but does not mention Payn Puff. Payn puffe, and pety-pettys, and cuspis and doucettis,’ are mentioned among the last dishes of a service on Flessh-Day (II. Ord., p. 450), but no recipe for either is given in the book.

3 In lines 707, 748, the pety perueys come between the fish and pasties. I cannot identify them as fish. I suppose they were pies, perhaps The Pety Peruaunt of note 2 above; or better still, the fish-pies, Petipetes (or pety-pettys of the last note), which Randle Holme says “are Pies made of Carps and Eels, first roasted, and then minced, and with Spices made up in Pies.'

4 De cibi eleccione. (Sloane MS. 1986, fol. 59 b, and else. where.) “Frixa nocent, elixa fouent, assata cohercent."

* Glosscd Petypanel, a Marchpayne. Leland, Coll. vi. p. 6. Pegge.

Fried metes.

fritters are best.


Cooks are always

O Fruture viant" / Frutur sawge,' byñ good / Poached egg (

bettur is Frutur powehe ;'
Appulle fruture? / is good hoot / but be cold ye not

Tansey3 is good hoot / els cast it not in youre Tansey is good

clowche. 504 alle maner of leesse3 4 / ye may forbere / herbere in Don't eat Leessez.

yow none sowche.
Cookes with þeire newe conceytes, choppynge

stampynge, & gryndynge,
Many new curies / alle day þey ar contry vynge inventing new

& Fyndynge þat provokethe þe peple to perelles of passage / that tempt people

þrouz peyne soore pyndynge, 508 & prouz nice excesse of suche receytes / of þe

and endanger

their lives :
life to make a endynge.
Some with Sireppis 5 / Sawces / Sewes, and





Meat, sage, & poached, fritters ? Recipe in L. Cure, p. 39.

* There is a recipe for a Tansy Cake' in Lib. C., p. 50. Cogan says of Tansie, –“it auoideth fleume. . . Also it killeth Worms, and purgeth the matter whereof they be engendred. Wherefore it is much vsed among vs in England, about Easter, with fried Egs, not without good cause, to purge away the fleume engendred of fish in Lent season, whereof worms are soone bred in them that be thereto disposed.” Tansey, says Bailey (Dict. Domesticum) is recommended for the dissipating of wind in the stomach and belly. He gives the recipe for 'A Tansy' made of spinage, milk, cream, egys, grated bread and nutmeg, heated till it's as thick as a hasty pudding, and then baked.

* Slices or strips of meat, &c., in sauce. See note to l. 516,

p. 150.

• Recipe · For Sirup,' Liber Cure, p. 43, and “Syrip for a Capon or Faysant,' H. Ord. p. 440.

potages, soups. Soppes in Fenell

, Slitte Soppes, H. Ord. p. 415.



Jellies, that stop

the bowels.

Some dishes are

Comedies / Cawdelles' cast in Cawdrons /

ponnes, or pottes,
leesses /Ielies? / Fruturs/fried mete pat stoppes
512 and distemperetlie alle be body, bothe bak,

bely, & roppes :3
Some maner cury of Cookes crafft Sotelly y

haue espied,
how þeire dischmetes ar dressid with hony not

Cow heelis / and Calves fete / ar dere y-bouzt

some tide
516 To medille amonge leeches * & Ielies / whañ

suger shalle syt a-side.

prepared with unclarified honey.

Cow-heels and Calves' feet are sometimes mixed

with unsugared leches and Jellies.

W ortus with an henne / Cony / beef, or els añ

(Fol. 178 b.)

Furmity with venison,

haare, Frumenty6 with venesoun / pesys with bakos,

longe wortes not spare ; Growelle of force? / Gravelle of beeff ® / or motoun,

haue ye no care ; 1 Recipe for a Cawdel, L. C. C. p. 51.

2 Recipes for Gele in Chekyns or of Hennes, and Gele of Flesshe, H. Ord. p. 437.

3 A.S. roppas, the bowels.

4 “ leeche" is a slice or strip, H. Ord. p. 472 (440), p. 456 (399)—cut hit on leches as hit were pescoddes,' p. 439,--and also a stew or dish in which strips of pork, &c., are cooked. See Leche Lumbarde, H. Ord. p. 438.9. Fr. lesche, a long slice or shiue of bread, &c. Cot. Hic lesca Ae, scywe (shive or slice), Wright's Vocab. p. 198 : hec lesca, a schyfe, p. 241. See also Mr Way's long note 1, Prompt. Parv., p. 292, and the recipes for 64 different “Leche vyaundys” in MS. Harl. 279, that he refers to.

5 For Potages see Part I. of Liber Cure Cocorum, p. 7—27.

6 Recipe for Potage de Frumenty in H. Ord. p. 425, and for Furmente in Liber Cure, p. 7, H. Ord. 462.

7 Recipe · For gruel of fors,' Lib. C. p. 47, and H. Ord. p. 425.

. ? minced or powdered beef : Fr. gravelle, small grauell or sand. Cot. •Powdred motoun,' 1.533, means sprinkled, salted.


520 Gely, mortrows! / creyme of almondes, be mylke? mortrewes,

þer-of is good fare.
Iusselle 3, tartlett 4, cabagens, & nombles 6 of jussell, &c., are

alle þese potages ar good and sure.

of oper sewes & potages pat ar not made by nature, Other ont-of-tho524 alle Suche siropis sett a side youre heere to endure. set aside. Now, soñ, y haue yow shewid somewhat of myne Such is a

þe service of a flesche feest folowynge englondis English way.

gise ;
Forgete ye not my loore / but looke ye bere good

528 vppoñ opur connynge kervers : now haue y told

flesh feast in the

yow twise.

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lso to know youre sawces for flesche conveni- Sauces provoke

hit provokithe a fyne apetide if sawce youre a fine appetite.

mete be bie; to the lust of youre lord looke þat ye haue þer Have ready



Recipes for Mortrewes de Chare,' Lib. C. p. 9; 'of fysshe,' p. 19; blanched, p. 13; and H. Ord. pp. 438, 454, 470.

* Butter of Almonde mylke, Lib. C. p. 15; H. Ord. p. 447.
3 See the recipe, p. 58 of this volume.
* Recipe for Tartlotes in Lib. C. C. p. 41.

Recipe for Cabaches in H. Ord. p. 426, and caboches, p. 454, both the vegetable. There is a fish caboche in the 15th cent. Nominale in Wright's Vocab. Hic caput, te, Caboche, p. 189, col. 1, the bullhead, or miller's thumb, called in French chabot.

6 See two recipes for Nombuls in Liber Cure, p. 10, and for Nombuls of a Dere,' in H. Ord. p. 427.

? The long r and curl for e in the MS. look like 1, as if for vennur.

8 For Sauces (Salsamenta) see Part II. of Liber Cure, p. 27--34.

Mustard for brawn, &c.,

Verjuice for veal, &c., Chawdon for cygnet and swan,

Garlic, &e., for beef and goose,

532 suche sawce as hym likethe / to make hym glad &

mery. Mustard' is meete for brawne / beef, or powdred?

motoun ; verdius 3 to boyled capoun / veel / chiken /or bakon; And to signet / & swan, convenyent is þe

chawdoñ" ; 536 Roost beeff / & goos / with garlek, vinegre, or

pepur, in conclusioun. Gynger sawce 5 to lambe, to kyd / pigge, or

fawn / in fere ; to feysand, partriche, or cony / Mustard with pe

sugure; Sawce gamelyn 6 to heyron-sewe / egret/ crane /

& plovere; 540 also / brewe? / Curlew | sugre & salt / with

watere of þe ryvere ;

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1 Recipe for lumbardus Mustard' in Liter Cure, p. 30.
? Fleshe poudred or salted. Caro salsa, vel salita. Withals.
3 The juice of unripe grapes. See Maison Rustique, p. 620.

Chaudwyn, 1. 688 below. See a recipe for “Chaudern for Swannes” in Household Ordinances, p. 441; and for “bandon (MS. chaudon *) for wylde digges, swannus and piggus,” in Liber Cure, p. 9, and “Sawce for swannus,” Ibid. p. 29. It was made of chopped liver and entrails boiled with blood, bread, wine, vinegar, pepper, cloves, and ginger.

6 See the recipe “ To make Gynger Sause" in H. Ord. p. 441, and “ For sawce gynger,” L. C. C. p. 52.

6 No doubt the “sawce fyne þat men calles camelyneof Liber Cure, p. 30, raysons of corouns,' nuts, bread crusts, cloves, ginger, cinnamon, powdered together and mixed with vinegar. “Camelin, sauce cameline, A certaine daintie Italian sauce." Cot.

7 A bird mentioned in Archæologia, xiii. 341. Hall. See note 1. 422.

* Sloane 1986, p. 48, or fol. 27 b. It is not safe to differ from Mr Morris, but on comparing the C of Chaudoñ for swannis,' col. 1, with that of Caudelle of almonde,' at the top of the second col., I have no doubt that the letter is C. So on fol. 31 b. the C of Chaudon is more like the C of Charlet opposite than the T of Take under it. The C of Caudel dalmon on fol. 34 b., and that of Cultellis, fol. 24, 1. 5, are of the same shape.

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