These pages have been written to be as close to the handwritten 14th century original as possible, within the limitations of HTML. As a result, the long-s symbol 'ſ' has been used in the text wherever it features in the original, as well as overbars and other symbols to represent abbreviations and the thorn ( þ) symbol for the 'th' sound.

You will encounter many unfamiliar culinary terms and usages in this work. Where the recipe has been redacted into modern form, these are either defined in the redaction or a link to a definition is given. However, may of the terms can also be found by browsing or searching the glossary of cooking and food terms pages on this site.

The text presented here is derived directly from the original manuscript, rendered in the Palemonas MUFI font. I try to use JavaScript to render the text as well as possible, but if you are having problems seeing this page properly then you may need to download and install the Palemonas MUFI font on your system.

The Form of Cury Recipes Page 1

The Forme of Cury

ffor to make gronnꝺen benes· Ꞇa benes +̅ ꝺrye hem in an oỽene +̅ ulle ē wel anꝺ wynꝺowe out ꞇe hule +̅ waye hē clene +̅ ꝺo ē clene +̅ ꝺo hē ꞇo seeþ ī goꝺ broꞇ +̅ eꞇe hem wiþ baco.	Take beans and dry them in an oven and hull them well and winnow out the hulls and wash them clean and place them to boil in good broth and eat them with bacon. For the modern redaction, see the recipe for Gronden Benes.
ffor to mae ꝺrawen benes· Ꞇa benes +̅ eeþ hē +̅ grynꝺ hē in a mort ᷑ · ꝺrawe he wꞇ goꝺe broꞇh· +̅ ꝺo oyno in broꞇ +̅ grete mynceꝺ +̅ ꝺo þꝯꞇo +̅ colo  it wꞇ afro·	Take beans and boil them and grind them in a mortar and mix with good broth and mix coarsely-chopped onions with the broth and cook until tender. Colour with saffron and serve it forth. For the modern redaction, see the recipe for Drawen Benes.
ffor ꞇo mae ɡrewel forſeꝺ· Ꞇae grewel +̅ do ꞇo þe fyrꝯ wꞇ goꝺe fle +̅ eeþ hit wel· ꞇake þe lyɼe of por +̅ grynꝺ hiꞇ smal anꝺ ꝺrawe þe grewel þorow a ſtrayno  +̅ colo  hyꞇ wiþ safro·	To make gruel with meat Take grewel and cook with good meat and boil it well (take pork meat and pound it well in a mortar). Pass the [cooked] grewel through a strainor and colour it with saffron then serve it forth. For the modern redaction, see the recipe for Grewel Forced.
Caboches  potaɡe· Ꞇe caboches +̅ qrter hē +̅ eeþ hē in goꝺe broꞇ wiþ onyos y mynceꝺ +̅ þe whiþe of lekꝯ y lyþ +̅ y corue male · +̅ ꝺo þꝯ ꞇo safro anꝺ alt +̅ force hiþ wiþ pouꝺo  ꝺouce.	A Pottage of Cabages Take a cabbage, quater it and boil in good broth with minced onions and the whites of leeks sliced lengthways and cut small. Cook them with saffron and salt and mix with powdour douce. For the modern redaction, see the recipe for Caboches in Potage.
apes  potaɡe Ꞇe rapꝯ +̅ mnae em clene +̅ waie hē clene· quare hem · ꝑboıle hem · ꞇae hē ỽp · caſt hē in a goꝺe broþh +̅ seeþ hē · mynce oynos +̅ caſt þꝯto safro +̅ salþ anꝺ meſſe hiꞇ forꞇh wꞇ pouꝺor ꝺouce · in þe ame wyſe mae paſtronaꝯ +̅ syrwiꝯ ·	A Pottage of Turnips Take turnips and wash them clean. Dice them and parboil the pieces. Strain then place in good broth and boil them. Mince onions and aꝺ to the mixture with saffron and salt. Serve it with powdour douc. In the same manner, make parsnips or carrots and skirrits. For the modern redaction, see the recipe for Rapes in Potage.
Ioutes of flee· Ꞇe borage · cole · langꝺebef · ꝑſel · betus orage auace · ỽiolet · sauꝯay· +̅ fenkel · +̅ whanne þey bþt oꝺe preſſe hē wel +̅ ewe ē smal · caſt ē in goꝺe broþ +̅ eeþ hē +̅ sꝯue ē forþ.	Take borage, colewort, bugloss, parsley, beet [leaves], orach, avens, violet [leaves], savory and fennel. And when they have been boled press out the excess moisture and chop them finely. Place in good broth, and boil them. Then serve then forth. For the modern redaction, see the recipe for Eowtes of Flessh.
Cebolace Ꞇe oynos +̅ erbes +̅ ewe hē male +̅ ꝺo þꝯꞇo goꝺe broth · +̅ aray it as þu ꝺoſt cabocꝰ· if iꞇ be  fye ꝺay : mae on þe same man ᷑ wꞇ waꞇꝯ +̅ oyle· +̅ if iꞇ be noþ  lent alye hiꞇ wꞇ ꝫoles of ayro anꝺ ꝺreſſe iꞇ forꞇ anꝺ caſt þꝯto powdo  ꝺouce ·	Take onions and herbs and chop them finely then cook in good broth and finish as you would for cabbages. If it is a fish day, prepare in the same manner, but with water and oil. If it is not a day in lent, mix with a liaison of egg yolks and serve with a sprinkling of powdor douce. For the modern redaction, see the recipe for Hebolace.
Gourꝺꝯ in potaɡe· Ꞇe ꝫony ̅ gourꝺes · pare ē +̅ erue hē on pecys. caſt hē  goꝺe broþ · +̅ ꝺo þꝯꞇo  goꝺe parþy of oynos mynceꝺ · ꞇa por y oꝺen · grynde hit +̅ alye hiþ þꝯ wꞇ +̅ wꞇ ꝫolꝯ of ayro · ꝺo þꝯ ꞇo safro +̅ salt +̅ meſſe it fort wꞇ pouꝺo  ꝺouce ·	A Pottage of Gourds Take yound gourds, pare them and cut into pieces. Cook in good broth and aꝺ a good quantity of minced onions. Take cooked pork, grind it and aꝺ to the dish with egg yolks. Season with saffron and salt and serve it with powdor douce. For the modern redaction, see the recipe for Gourdes in Potage.
yse of fleye· Ꞇe rys +̅ waie ē clene +̅ ꝺo ē  an erꞇen poþ wiþ goꝺe broþ +̅ lete em seeþ wel· aftꝯwarꝺ tae almaꝺ myle +̅ ꝺo þꝯꞇo anꝺ colo  hit wꞇ afro +̅ alꞇ iꞇ and meſſe iꞇ forꞇ ·	Take rice and wash it clean then combine in an earthern pot with good broth and let them boil thoroughly. Afterwards take almond milk and mix in then colour with saffron and salt and serve it forth. For the modern redaction, see the recipe for Ryse of Flesh.
ffunge · Ꞇe funges +̅ pare ē clene +̅ ꝺyce ē · ꞇae lee +̅ shreꝺe  mal +̅ ꝺo  ꞇo eeþ in goꝺe broꞇ · colo  ̅ꞇ wꞇ safro anꝺ ꝺo þꝯinne pouꝺo  forꞇ. anꝺ sꝯue iꞇ forꞇ·	Mushrooms Take mushrooms, pare them and then dice them. Take leeks and shred finely then boil in good broth. Colour it with saffron and mix in powdor fort. For the modern redaction, see the recipe for Funges.
Burſeu· Ꞇe þe wite of leꝯ slype ē +̅ creꝺe ē mal· ꞇae noumbles of wyn +̅ ꝑboile ē  broꞇ +̅ wyne · ꞇae  up +̅ ꝺreſſe  +̅ ꝺo þe lee  þe broꞇ · eeþ  +̅ ꝺo þe noumbleꝯ þꝯ ꞇo · mae a lyo  of breꝺe · bloꝺe · +̅ ỽynegꝯ +̅ ꝺo þꝯꞇo pouꝺo  forꞇ · eeþ oynos mynce hē +̅ ꝺo þꝯꞇo þe elf wyſe mae of piggꝯ·	Take the white parts of leeks,slice lengthways and shred finely. Take swine entrails and parboil them in broth and wine. Remove and slice then cook the leeks in the borth. Boil and add in the entrails. Make an admixture of bread and blood with vinegar and add to the broth. Boile onions, mince them and add to the broth. In the same manner, you can make this with a pig. For the modern redaction, see the recipe for Burseu.
Corate· Ꞇe nomblꝯ of calf · wyne · or of epe. ꝑboyle ē +̅ erue ē ꞇo ꝺyce · caſt ē  goꝺe brot +̅ ꝺo þꝰꞇo erbes · grynꝺe ciballꝯ y ewe smal· eeþ iꞇ ꞇenꝺyꝯ +̅ lye iꞇ ỽp wt ꝫoles of eyron᷑ · ꝺo þꝰꞇo ỽ ꝰions · afro · poudo  ꝺouce +̅ salt +̅ sꝯue iꞇ forꞇ·	Take the entrails of a calf, swine or sheep parboil them and cut them into dice and place in good broth with herbs. Grind baby onions and chop finely [add to the broth] and boil until tender. Add two egg yolks to thicken and season with verjuice, powder douce and salt then serve it forth. For the modern redaction, see the recipe for Corate.
Noumbles· Ꞇe noumble of ꝺeeɼ oɼ of oþꝯ best· ꝑboyle ē +̅ erue ē ꞇo ꝺyce · ꞇae þe elf broꞇ or beꝯ · ta breꝺe +̅ grynꝺe wt þe bɼoꞇ· +̅ tēꝑ iꞇ ỽp wiþ a goꝺe qunꞇe of ỽynegꝯ +̅ wyne · ꞇae oynos +̅ ꝑbo&0131;le ē mynce ē mal +̅ ꝺo þꝯꞇo · colo ᷑ iꞇ wt bloꝺe. +̅ ꝺo þꝯꞇo pouꝺo ꝰ forꞇ +̅ salꞇ +̅ boile iꞇ wel +̅ sꝯue iꞇ forꞇ·	Entrails Take the entrails of deer, or of any other animal. Parboil then and cut into dice. Take the coking broth or better. Take bread and grind it with the broth then mix with a good quantity of vinegar and wine. Take onions and parboil them then mince them finely and combine withe other ingredients. Colour it with blood and season with powder fort and salt. Boil it well and serve it forth. For the modern redaction, see the recipe for Noumbles.
oo brot· Ꞇe þe lyɼꝯ of þe bore oþꝯ of þe ɼoo · ꝑboile iꞇ on smale morcel· eeþ iꞇ wele alf  waꞇꝯ +̅ alf in wyne · tae breꝺ +̅ bray it wiþ þe elf broꞇ · +̅ ꝺɼawe bloꝺe þꝯ ꞇo +̅ lat it eeþ ꞇo gidꝯ wiꞇ poudo  fort · of ꝫ̅ꝫ̅ · or of canel · macy wt a greꞇe porcio of ỽyneg ꝰ wiꞇ rayssos of corate ·	Roe Deer Broth Take a mixture of boar and roe [deer meats]. Parboil these then pound into small morsels. Boil it thoroughly in a mixture of half water and half wine. Take bread and make a broth of it and the [meat] cooking stock. Mix with blood and let it boil together with powder fort, ginger, cinnamon and mace along with a generous amount of vinegar and with currants. For the modern redaction, see the recipe for Roo Broth.
Ꞇreꝺure Ꞇe breꝺe +̅ graꞇe it. mae a lyɼꝯ of rawe ayɼo · ꝺo þꝯto afro +̅ pouꝺo  ꝺouce· lye iꞇ ỽp wꞇ goꝺe broꞇ +̅ mae iꞇ as a cauꝺel +̅ ꝺo þꝯꞇo a liꞇul ỽꝯious·	Take fine breadcrumbs, and mix with raw eggs and flavour with saffron and powder douce and mix it with good broth and make it in the same manner as Cawdel then mix in a little verjuice. For the modern redaction, see the recipe for Tredure.
Monncelet. Ꞇe ỽeel oþꝯ moꞇo anꝺ myꞇe iꞇ to gobeꝯ· eeþ iꞇ  goꝺe broꞇ · caſꞇ þꝯꞇo erbes y ewe · goꝺe wyne +̅ a qunꞇiꞇe of oynos y mynceꝺ · pouꝺo ᷑ foɼꞇ +̅ safro · +̅ alye iꞇ wꞇ ayro +̅ ỽꝯious · buꞇ laꞇ iꞇ noꞇ eeþ afꞇꝯ·	Veal or Mutton Stew with Herbs and Egg Liaison Take veal or mutton and beat it into small piecess. Boil in good broth and add shredded herbs, good wqine and a quantity of minced onions. [Season with] powder fort and saffron and mix with eggs and verjuice, but do not boil after [they are added]. For the modern redaction, see the recipe for Veal or Mutton Stew with Herbs and Egg Liaison.
Buenaꝺe· Ꞇe ennꝯ oþꝯ conyngꝯ · oþꝯ ỽeel oþꝯ oþꝯ fle +̅ ewe iꞇ ꞇo gobeꝯ waie iꞇ +̅ eeþ hiꞇ wel· grynꝺ almaꝺꝯ unblacheꝺ +̅ ꝺɼawe ē up wiþ þe bɼoꞇ caſt þꝯinne rayſos of corace · ug  poudo  ꝫ̅ꝫ̅· erbes y ſteweꝺ  grece · oynos anꝺ salꞇ · yf iꞇ is tynne : alye iꞇ ỽp wꞇ flo  of rys oþꝯ wꞇ oþeꝯ þyng · colo ᷑ iꞇ wiþ afron anꝺ sꝯue iꞇ forꞇ.	Take chickens or rabbits or veal or other [kind of] meat and cut into small pieces. Wash them and boil it well. Grind unblanched almonds and mix with the [meal cooking] broth and add currants, sugar, powdered ginger and herbs fried in lard with onions and salt. If it is too thin, thicken with rice flour or with another thing and colour it with saffron. For the modern redaction, see the recipe for Bukkeande.
Connate Ꞇe connes +̅ pare ē +̅ pye ouꞇ þe beſt +̅ ꝺo   a poe of erte · ꝺo þꝯto wyꞇe gɼece þꞇ e stewe þꝯinne · +̅ lye ē up wꞇ ony clarifieꝺ +̅ wiþ ꝫolꝯ ɼawe +̅ wꞇ a litul almaꝺ myle +̅ ꝺo þꝯinne pouꝺo  foɼꞇ +̅ afɼo · anꝺ loe þꞇ iꞇ be leyeꝺ ·	Quince Custard Pare your quinces then chose the beat and place in an earthen pot. Stew in lard then mix with clarified honey and with raw yolks [of eggs] and with a little almond milk and flavour with powder fort and saffron. And ensure that it is to your liking. For the modern redaction, see the recipe for Connates.
Drepee Ꞇe blaceꝺ almaꝺꝯ · grynꝺ ē +̅ temꝑ ỽp wiꞇ gode bɼoꞇ ꞇae oynos a greꞇe quantite · ꝑboile ē +̅ fry ē +̅ ꝺo þeɼto · tae ſmale briꝺꝺꝯ ꝑboile em +̅ ꝺo þꝯꞇo pellyꝺore +̅ ſalꞇ +̅ a liul grece ·	Small Birds in Almond Milk Take blanched almonds, grind them and combine then with good broth. Take a large number of onions and parboil them then fry them and add [to the almond mixture]. Take small birds and parboil them then add pellitory and salt and a little lard. For the modern redaction, see the recipe for Small Birds in Almond Milk.
Mawmene Ꞇe a potel of wyne cɼeke +̅ ii · ponꝺe of ug  · ꞇae anꝺ clarifye þe ug  wꞇ a qnꞇiꞇe of wyne +̅ ꝺɼawe iꞇ þoɼow a ſtyno   ꞇo a poꞇ of erte · ꞇae flo  of ry +̅ meꝺle wt ū of the wyne +̅ caſt to gaꝺɼr · tae pynꝯ wiþ ꝺates +̅ frye ē a litul  grece oþꝯ  oyle +̅ caſt ē to geder · tae clowꝯ +̅ flour of canel ole +̅ caſt þꝯꞇo · tae pouꝺo  ꝫ̅ꝫ̅ · canelle · clowes · colo  iꞇ wꞇ saꝺɼꝯ a litul if it be neꝺe caſt alt þꝯto +̅ lat iꞇ ſeeþ warly wiþ a low fyɼꝯ +̅ noꞇ ꞇo ꞇice· ꞇae brawne of capos y teyſiꝺ oþꝯ of feſaꞇꝯ teyſiꝺ mal +̅ caſt þꝯꞇo·	Take a bottle of Greek wine and two pounds of sugar. Clarify the sugar with a quantity of wyne and pass it through a strainer into an earthen pot. Take ground cinnamon and mix with some of the wine then combine [with the sugar and wine]. Take pine nuts with dates and fry them a little in lard or in oil and combine [with the other ingredients]. Take whole cloves and ground cinnamon and add [to the mixture]. Colour it with a little sandalwood and if necessary season with walt. Let it boil gently with a slow fire and do not allow to become too thick. Take the flesh of capons, torn apart with the fingers, or of pheasant, finely shred with the fingers and add [to the stew]. For the modern redaction, see the recipe for Chicken in White Wine with Dates and Pine Nuts.
Egredouce Ꞇe cōnyngꝰ or yꝺꝺe +̅ myꞇe ē on pecys rawe +̅ fry ē in white grece · ꞇae rayſos of corace +̅ fry ē. ꞇae oynos ꝑboyle ē +̅ ewe ē mal +̅ fry ē · ꞇae reꝺe wyne · . ug ᷑ wꞇ pouꝺo  of peꝑ · of ꝫ̅ꝫ̅ · anꝺ canel alꞇ +̅ caſt þꝯꞇo · . +̅ lat iꞇ ſeeþ wꞇ a goꝺe qnꞇiꞇe of wiꞇe gɼece +̅ ꝯue iꞇ forꞇ·	Meat in Sweet and Sour Sauce Take rabbits or kid goat and chop into raw pieces and fry them in lard and take currants and fry them and take onions and boil them and chop them finely and fry them and take red wine, sugar with powdered pepper and powdered ginger and cinnamon [and] salt and sprinkle over [the dish]. Let it boil with a good quantity of larde and serve it forth. For the modern redaction, see the recipe for Meat in Sweet and Sour Sauce.
Capos  Cocy̅ Ꞇe capos +̅ ɼoſt ē ryꝫꞇ oꞇe þꞇ þey be noꞇ alf ynowꝫ anꝺ ewe em ꞇo gobeꝯ and caſt hē in a poꞇ. ꝺo þꝯꞇo clene brot· eeþ em þat þey be tenꝺur · ꞇa breꝺe +̅ þe self broꞇ anꝺ ꝺrawe iꞇ ỽp y ferꝯ · ꞇa ſtɼong pouꝺo ᷑ +̅ afro +̅ alꞇ +̅ caſt þꝯꞇo · ꞇa ayrō +̅ eeþ ē arꝺe. ꞇa ouꞇ þe ꝫolꝯ anꝺ hewe þe white· ꞇa þe poꞇ fɼo þe fyre +̅ caſt þe wiꞇe þꝯinne · meſſe þe ꝺiꝯ þꝰwꞇ +̅ lay þe ꝫoles aboue ole anꝺ flourꝯ iꞇ wꞇ clowes · +̅ ꝯue iꞇ forꞇ·	Chickens in Confyt Take your chickens and roast them until they are hot, but only half cooked. Cut into serving pieces then place in a pan and add fresh stock. Bring to a boil and cook until tender. Take bread and the cooking stock and mix together until thick. Season with strong powder, saffron and salt. Take eggs and boil until hard. Remove the yolks, whole and shred the whites finely. Take the pot from the fire and add the egg whites. Serve the dish and lay in the yolks, whole, and dust with cloves. For the modern redaction, see the recipe for Capons in Confit.
Hares in talbote · Ꞇe ares +̅ ewe ē  gobeꞇꝯ +̅ eeþ ē wiþ þe bloꝺ unwaſeꝺ  bꞅoꞇ · +̅ wan þey beþ y nowe caſt ē  colꝺ waꞇur· pye ē anꝺ waie ē clene cole þe bꞅoꞇ +̅ ꝺꞅawe iꞇ þoꞅow a ſtrayno  · ta oþꝯe bloꝺ +̅ caſt  boillyng watur · eeþ yꞇ +̅ ꝺꞅawe iꞇ þꞅow a ſtyno · ꞇa almaꝺꝯ ỽnblaceꝺ · waie ē +̅ grynꝺ em +̅ tēꝑ iꞇ ỽp wꞇ þe elf broꞇ caſt al  a poꞇ · ꞇa oynos ꝑboyle ē · myꞇe em smal +̅ caſt ē in to þis poꞇ · caſt þerinne pouꝺo  forꞇ ỽynegꝯ +̅ alꞇ ·	Hares in Hare-blood Sauce Take hares and cut into serving pieces then boil them with their own blood in broth. When they are tender, remove and place in cold water. Pick over the meat and wash clean. Cool the broth and pass through a strainer. Take the blood and place in boiling water. Boil it and then pass through a strainer. Take unblanched almonds, wash them and gring them then mix with the cooking liquid. Place all the ingredients in a pot. Take onions and parboil them then pound until fine and add to the cooking pot. Season with powder fort, vinegar and salt. For the modern redaction, see the recipe for Hares in Hare-blood Sauce.
Hares in papꝺele · Ꞇ ares ꝑboile ē  goꝺe broꞇ · cole þe bꞅot +̅ wai þe fle · caſt aseyn to gyd ᷑· ꞇa obleys oþꝯ wafros in ꝺefaut of loſeyns +̅ couce  ꝺiꝯ · ꞇa pouꝺo  ꝺouce anꝺ lay on · alꞇ þe bꞅoꞇ +̅ leyonowaꞅꝺ anꝺ meſſe iꞇ fort ·	Hare Stew on a Bread Base Take hares and parboil them in good broth. Cool the broth and wash the meat. Beat eggs tpgether. Take sacramental wafers or wafers instead of diamond-shaped lozenges and lay in dishes. Take powder douce and scatter over everything. Salt the broth and pour over the dish and serve it forth. For the modern redaction, see the recipe for Hare Stew on a Bread Base.
Conyngꝰ in cynee · Ꞇ cōnyngꝯ +̅ myꞇe ē on pecys +̅ eeþ  goꝺe bꞅoꞇ · mynce oyno +̅ eeþ ē  grece +̅ goꝺe bꞅot ꝺo þꝯto · ꝺꞅawe a lyre of breꝺe · bloꝺ · +̅ ỽyneg ᷑ +̅ bꞅoꞇ · ꝺo þꝯto wiþ pouꝺo  foꞅꞇ ·	Rabbits in Blood and Vinegar Broth with Onion Take rabbits and chop into pieces and boil them in good broth. Mince onions and fry them in lard and add good broth to them. Make a thickening of bread, blood, vinegar and broth and add to them with powder fort. For the modern redaction, see the recipe for Rabbits in Blood and Vinegar Broth with Onion.
Conyngꝯ in grauey · Ꞇ cōnyngꝯ · smyꞇe ē ꞇo pecys ꝑboile ē +̅ ꝺꞅawe ē wiþ a goꝺe bꞅoꞇ wꞇ almaꝺꝯ y blacheꝺ +̅ bꞅayeꝺ · ꝺo þꝯinne sug ᷑ +̅ pouꝺo  ꝫ̅ꝫ̅ +̅ [boyle it +̅] þe fle þ ᷑wiꞇ flourꝯ hit wꞇ ugꝯ +̅ wꞇ pouꝺo .ꝫ̅ꝫ̅.	Rabbits in Gravy. Take rabbits and chop into pieces. Parboil them and combine with good broth and with almonds blanched and pounded in a mortar. Add sugar and powdered ginger and boil this along with the flesh [of the rabbits]. Sprinkle with sugar and powdered ginger and serve it forth. For the modern redaction, see the recipe for Rabbits in Gravy.
Cyenes  grauey· Ꞇ cyenes +̅ &F128; ᷑ue em  þe ame mane᷑ · +̅ s ̅ue em forꞇ·	Take chickens and prepare it in the same manner [as rabbits in gravy] and serve them forth. For the modern redaction, see the recipe for Chickens in Gravy.
ffyleus  galentyne · Ꞇ fylettꝯ of por +̅ ꞅoſt iꞇ alf ynow · myte em on pecy · ꝺꞅawe  lyo ᷑ of breꝺe +̅ bloꝺ +̅ broꞇꞇ +̅ ỽyneg  +̅ ꝺo þ ᷑inne · eeþ iꞇ wel +̅ ꝺo þ ᷑ne pou o  of peꝑ +̅ alt +̅ meſſe iꞇ forꞇ ·	Fillets in a Sauce of Meat Juices Take fillets of pork and roast them until half done then cut into pieces. Make a thickening of bread and blood with broth and vinegar and add [to the meat]. Boil it thoroughly and season it with powder and salt and serve it forth. For the modern redaction, see the recipe for Fillets in a Sauce of Meat Juices.
Pyggꝯ in sauce · Ꞇ pyggꝯ y calꝺiꝺ +̅ quart ᷑ ē +̅ eeþ ē  watꝯ +̅ salꞇ · ꞇa ē ỽp +̅ leꞇe ē ele · ꞇa ꝑſel · auge · +̅ gꞅynꝺe iꞇ wꞇ breꝺe · +̅ ꝫoles of ayꞅo aꞅꝺ y oꝺe · ꞇꝰꝑ iꞇ ỽp wꞇ ỽynegar ūwat ꞇice· +̅ lay þe piggꝯ  a ỽeſſel +̅ þe ew onowaꞅꝺ anꝺ erue it forꞇ ·	Take a scalded pig, quarter it and boil the parts in water with salt. Take the pieces and let them cool. Take parsley and sage and grind with bread and hard-boiled egg yolks. Temper it with vinegar until thick. Lay the pig in a dish and serve [the sauce] on top then serve it forth. For the modern redaction, see the recipe for Pork in Sauce.
Sauce maꝺame· Ꞇ auge · ꝑſel · yſop· +̅ sau ᷑ay qince· peru· garle +̅ gꞅapꝯ +̅ fylle þe gees þꝯwꞇ +̅ awe þe ole þꞇ no gꞅece come ouꞇ +̅ ꞅoſt ē wel +̅ epe þe grece þꞇ falliþ þ ᷑of ta galenꞇyne +̅ gꞅece +̅ ꝺo  a poſſeneꞇ · wan þe gee beþ ꞅoſteꝺ y nowꝫ  ꞇa +̅ myte ē on pecys · anꝺ ꞇa þaꞇ is wꞇinne +̅ ꝺo iꞇ  a poſſenet · +̅ puꞇ þeꞅinne wyne if it be ꞇo ꞇic ꝺo þ ᷑to pouꝺo  of galyngale · pouꝺo  ꝺouce +̅ salꞇ · +̅ boyle þe sauce +̅ dꞅeſſe þe gees  ꝺiꝯ +̅ lay þe ew onowaꞅꝺ·	Take sage, parsley, hyssop and savory, quinces, pears, garlic and grapes and stuff the geese with them and sew the hole so that no fat comes out. Roast them well and keep the fat that falls from them. Take a meat juice sauce and fat and add to a posset. When the geese are sufficiently roasted take and chop them into pieces and take the stuffing and add to a posset and put wine in it if it is too thick. Add powdered galingale, powder douce and salt, and boil the sauce and dress the geese in dishes and put the sauce over them. For the modern redaction, see the recipe for Sauce Madame.

Home | Next Page