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The Form of Cury Recipes Page 2

The Forme of Cury

ꟾncipit Ꝼoꝛma .

Gees in oggepot Ꞇ gees +̅ myte ē on pecys caſt ē  a pot· ꝺo þ ᷑ꞇo alf wyne +̅ alf watꝯ +̅ ꝺo þ ᷑ꞇo a goꝺe qntite of oynos +̅ erbes · eꞇ iꞇ ouꝯ þe fyre +̅ cou ᷑ it faſt · mae a lyo  of bꞅed +̅ bloꝺ +̅ lay iꞇ þ ᷑wiþ ꝺo þ ᷑to pouꝺo  fort +̅ &F128;ꝯue it fort.	Hodge-podge of Geese Take geese and chop into pieces. Add to a pot and add half wine and half water and add a good quantity of onions and herbs. Set it over the fire and cover it closely. Make a thickening of bread and blood and place in the pot. Add powder fort and serve it forth. For the modern redaction, see the recipe for Hodge-podge of Geese.
Carnel of por Ꞇ þe brawne of swyne · ꝑboyle it +̅ grynꝺ iꞇ smal +̅ lay iꞇ ỽp wꞇ ꝫolꝯ of ayro seꞇ iꞇ ou ᷑ þe fyrꝯ wiþ wite gꞅece +̅ lat iꞇ not eeþ ꞇo faſt ꝺo þ ᷑inne safꞅo +̅ pouꝺo  foꞅꞇ +̅ meſſe it forꞇ · +̅ caſt þ ᷑inne pouꝺo  ꝺouce +̅ s ᷑ue it fort ·	Pork Flesh Take the meat of pigs, parboil it and grind it small and mix with the yolks of eggs. Set it over the fire with white lard and and ensure it does not boil too briskly. Add saffron and powder fort and arrange on a dish. Sprinkle over powder douce and serve it forth. For the modern redaction, see the recipe for Pork Flesh.
Cyens  cauꝺel· Ꞇ cyos +̅ boyle ē in goꝺe brot +̅ ꞅam ē ỽp · þēne ꞇa ꝫoles of ayro rawe +̅ þe broꞇ +̅ alye iꞇ to gyꝺꞅe · ꝺo þ ᷑inne pouꝺo of ꝫ̅ꝫ̅ · +̅ sug  ynow · afꞅo +̅ salt +̅ set iꞇ ou ꝰ þe fyrꝯ wꞇ ouꞇ boyllyng +̅ sꝯue þe cyens ole oþeɼ y bꞅoe +̅ lay þe ewe anowaꞅꝺ·	Chickens in Caudle Take chickens, boil them in good broth [until done] and arrange them together. Then take raw egg yolks and the broth and mix it together. Add therein powdered ginger and sugar, enough saffron and salt and set it over the fire without boiling and serve the chickens whole or in pices and pour over the sauce. For the modern redaction, see the recipe for Chickens in Caudle.
Cyens  occe · Ꞇ cyens +̅ ſcalꝺ ē · ꞇae ꝑſel · +̅ auge wꞇouꞇē eny oþꝯe erbes · ꞇa garle +̅ gꞅapꝯ +̅ ſtop þe cyens ful +̅ eeþ ē  goꝺe bꞅoꞇ · ſo þat þey may eſely be boyleꝺ þꝯinne · meſſe ē +̅ caſt þꝯꞇo pouꝺo  ꝺouce.	Stuffed Chickens Cooked in Broth Take chickens and scald them. Take parsley and sage without any other herbs. Take garlic and grapes and stuff the chickens full and boil them in good broth. So that they may be easily boiled therein. Serve them and sprinkle over powder douce. For the modern redaction, see the recipe for Stuffed Chickens Cooked in Broth.
ffor to boyle ffeſatꝯ partryces · capos anꝺ corlowes· Ꞇe goꝺe bꞅoꞇ +̅ ꝺo þer ꞇo þe ffoule · +̅ ꝺo þꝯto ole peꝑ +̅ flo  of canel a goe qntite +̅ lat ē eeþ þ ᷑wiþ +̅ meſſe iꞇ forꞇ +̅ caſt þer onne pouꝺo  ꝺouce ·	How to Boil Peasant, Partridges, Capons and Curlews Take good broth and add the fowl to this then add whole peppercorns and plenty of ground cinnamon lad let them boil with [this sauce] then serve it forth and sprinkle over powder douce. For the modern redaction, see the recipe for How to Boil Peasant, Partridges, Capons and Curlews.
Blan maunger Ꞇ capos anꝺ eeþ ē þēne ꞇa ē up · tae almaunꝺes blaced · gꞅyne ē +̅ alye ē ỽp wꞇ þe ame bꞅoꞇ · caſt þe myle  a poꞇ · waye ꞅys +̅ ꝺo þ ᷑to +̅ laꞇ it seeþ · þanne ꞇa bꞅawne of capos · tere iꞇ mal anꝺ ꝺo þꝯꞇo · ꞇae wite grece · ugꝰ +̅ alꞇ +̅ caſt þꝯinne · lat iꞇ seeþ · þa̅ne meſſe iꞇ fort anꝺ florye iꞇ wꞇ aneys  cōfet reꝺe oþꝰ wyte +̅ almaꝺes y fryeꝺ in oyle·	White Desire Take capons and boil them, then take them out. Take blanched almonds, grind them and mix them up with the cooking broth. Place the [resultant almond] milk in a pot. Wash rice, add to the rice milk and let it boil. Then take the meat of the capons and shred into small pieces and add to the pot. Let it boil then serve it and garnish it with aniseed confits (either red or white) and almonds fried in oil. For the modern redaction, see the recipe for Blank Maunger.
Blank ꝺeſſoꝛree. Ꞇ almaꝺꝯ blaceꝺ · grynꝺe ē anꝺ tēꝑ ē ỽp wꞇ wyꞇe wyne · on flee ꝺay wꞇ broꞇ · +̅ caſt þ ᷑n flo  of rys oþꝯ amyꝺo +̅ lye t þ ᷑wꞇ · +̅ ꞇa brawn of capos y groꝺ . +̅ tae ug᷑ +̅ ſalt +̅ caſt ᷑ꝯo· þ +̅ florye wꞇ aneys wyꞇe· +̅ ꞇa a ỽeſſel y oleꝺ +̅ put  safro.	White Desire Take blanched almonds, grind them and temper them with white wine, on a flesh day with broth. And add to this rice flour or amydone [wheat or rye starch] and mix therewith. Take the ground meat of capons. Take sugar and salt and add to [the mixture] and garnish it with white aniseed confits. Take a bowl [hollow dish] and put in saffron and serve it forth. For the modern redaction, see the recipe for White Desire.
Moꝛree· Ꞇ almaꝺꝯ blaceꝺ · wai ē · grynꝺe ē · +̅ ꞇēꝑ ē ỽp wt ꞅeꝺe wyne · +̅ alye ē wt flo ᷑ of ꞅys · ꝺo þꝯꞇo pynes y fryeꝺ +̅ colo  iꞇ wꞇ saꝺꞅes · ꝺo þꝯꞇo pouꝺo ᷑ forꞇ +̅ pouꝺo᷑ ꝺouce anꝺ alꞇ +̅ meſſe iꞇ foꞅꞇ +̅ flo  iꞇ wꞇ aneys confyt wyꞇe ·	Mulberries Take blanched almonds, wash them, grind them and temper them with red wine and combine them with rice flour. Add fried pine nuts and colour it with sandalwood. Add to this powder fort and powder douce and alt. Serve it forth and sprinkle with white aniseed confits. For the modern redaction, see the recipe for Mulberries.
Carlet · Ꞇ por and eeþ iꞇ wel · hewe it smal · caſt iꞇ  a panne · bꞅee ayꞅo +̅ ꝺo þ ᷑to +̅ swynge iꞇ wel ꞇogiꝺ ᷑ · ꝺo þ ᷑ꞇo cow myl +̅ safꞅo +̅ boyle iꞇ to gyꝺ᷑ꝯ salt iꞇ anꝺ meſſe it forꞇ ·	Minced Meat Take pork and boil it thoroughly. Chop it finely, ad it to a pan, bread eggs and add to this and mix thoroughly together. Add cow milk and saffron and boil it together. Salt it and serve it forth. For the modern redaction, see the recipe for Charlet.
Carlet forſeꝺ. Ꞇ myle +̅ seeþ iꞇ +̅ swenge þꝯwþ ꝫolꝯ of ayro +̅ ꝺo þꝯꞇo +̅ pouꝺo  of ꝫ̅ꝫ̅ · +̅ ugꝯ +̅ afꞅo +̅ caſt þ ᷑to · ta þe caꞅlet ouꞇ of þe bꞅoꞇ +̅ meſſe yꞇ  ꝺyes · lay þe sewe onowaꞅꝺ · flourꝯ iꞇ wꞇ pouꝺo  ꝺouce anꝺ sug ·	Forced Meat Take milk and boil it, and mix it with egg yolks. Avvnblanchedd andd waxsshe he<-> .. gryndd he<-> .. ddrawe he<-> nd add to this powqdered ginger, sugar and saffron. Take the Charlet [meat] out of the broth and serve it in dishes then pour over the stock. Sprinkle it with powder douce and serve it forth. For the modern redaction, see the recipe for Charlet Yforced.
Cauꝺel ferry· Ꞇ flo  of paynꝺemayn anꝺ goꝺe wyne +̅ ꝺꞅawe iꞇ to gyꝺeɼ ꝺo þꝯꞇo a greꞇe qnꞇiꞇe of ugꝯ cypꞅꝯ or ony claryfieꝺ · +̅ ꝺo þer to safꞅo · boyle it +̅ wan iꞇ is y boyleꝺ alye it ỽp wꞇ ꝫoles of ayꞅo +̅ ꝺo þꝯꞇo alt +̅ meſſe iꞇ forꞇ · anꝺ lay þꝯon sug ᷑ anꝺ pouꝺo  gyngꝯ ·	Take white bread flour and good wine. Combine these together and add a large quantity of Cypriot sugar or clarified honey. And add to this saffron. Boil it and when it is boiled, combine with egg yolks and season with salt then serve it forth and sprinkle with sugar and powdered ginger. For the modern redaction, see the recipe for Caudle Ferry.
Jueỻ · Ꞇ breꝺe y grateꝺ +̅ ayꞅo +̅ swynge ē to gyꝺeꞅ · ꝺo þ ᷑ꞇo safꞅo · sauge +̅ salꞇ anꝺ caſt bꞅoꞇ þ ᷑to · boyle iꞇ +̅ meſſe [iꞇ] foꞅꞇ ·	Thickened Broth with Eggs and Sage Take grated bread and eggs and stir them together. Add saffron, sage and salt and pour in broth. Boil it and serve it forth. For the modern redaction, see the recipe for Thickened Broth with Eggs and Sage.
Juel enforſeꝺ · Ꞇ +̅ ꝺo þꝯꞇo as ꞇo caꞅle[t] foꞅceꝺ.	Take and prepare as charlet forced and serve it forth. For the modern redaction, see the recipe for Jusshell Enforced.
ortrews· Ꞇ hennes +̅ por +̅ seeþ em to gyder · ꞇa þe lyrꝯ of ennꝯ +̅ of þe poꞅ +̅ ew iꞇ mal +̅ grynꝺe iꞇ al to ꝺuſt . ꞇa bꞅeꝺ y graꞇe +̅ ꝺo þ ᷑to . +̅ tēꝑ it wꞇ þe self bꞅoꞇ +̅ alye it ỽp wꞇ ꝫoles of ayꞅo anꝺ caſt þ ᷑on pouꝺo  foɼꞇ · boyle iꞇ +̅ ꝺo þꝯinne pouꝺo  of ꝫ̅ꝫ̅· ugꝯ · safꞅo +̅ alꞇ . +̅ loe þt iꞇ be ſtonꝺyng anꝺ flourꝯ iꞇ wꞇ pouꝺo  gyngꝯ.	Take chicken and pork and boil them together. Take the mixture of chicken and pork [meat} and chop it finely and grind to a paste. Take grated bread and mix in and temper with the cooking broth and mix this with the yolks of eggs and sprinkle over powder fort. Boil it and add powdered ginger, sugar, saffron and salt. Cook until thick and sprinkle with powdered ginger. For the modern redaction, see the recipe for Morterws.
ortrews blan Ꞇ por +̅ ennꝯ +̅ seeþ em as to forꝯ · bꞅay almanꝺꝯ blaced +̅ ꞇemꝑ ē up wiþ þe self bꞅoꞇ +̅ alye þe fle wꞇ þe myle +̅ wite flour of ꞅys +̅ boyle iꞇ +̅ ꝺo þeꞅinne pouꝺo  of ꝫ̅ꝫ̅ · &F128;ugꝯ +̅ alꞇ and loe iꞇ be ſtonꝺyng.	Take pork and hens and boil them as before. Grind blanched almonds in a mortar, mix them with the meat cooking broth and combine the meat with the [almond] milk and white rice flour. Boil it and add powdered ginger, sugar and salt and cook until thick. For the modern redaction, see the recipe for Mortrews Blank.
Brewet of almayn· Ꞇ cōnyngꝰ or yꝺꝺꝯ +̅ ewe ē mal on morcels oþ ᷑ on pecys ꝑboyle ē wiꞇ þe ame bꞅoꞇ · ꝺꞅawe an almanꝺ myl +̅ [ꝺo þe] fle þꝯwit·. caſt þꝯꞇo pouꝺo  galyngale +̅ of ꝫ̅ꝫ̅ · wꞇ flo  of rys +̅ colo  iꞇ wiþ alenet · boyle hiꞇ · alꞇ it +̅ meſſe it fort wꞇ sug  anꝺ poudo  ꝺouce.	Take rabbits or kid goat and chop into morsels or into pieces and parboil them with some broth. Make and almond milk, and cook this with the meat. Add galangal powder and powdered ginger with rice flour. Colour this with alkenet, boil it, season with salt and serve garnished with sugar and powder douce. For the modern redaction, see the recipe for Bruet of Almonds.
Pyios y ſteweꝺ· Ꞇ pyios +̅ ſtop ē wꞇ garle y pyleꝺ +̅ wꞇ goꝺe erbes y ewe +̅ ꝺo ē  an earꞇen poꞇ caſt þ ᷑ꞇo goꝺe bꞅoꞇ +̅ wite grece · pouꝺo fort · safro ỽ ᷑ious +̅ salꞇ ·	Take pigeons and boil them with peeled garlic and whith good herbs, chopped. Cook in an earthern pot with good broth, lard, powder fort, saffron, onions and salt. For the modern redaction, see the recipe for Peiouns y Stewed.
Loſeyns. Ꞇak goꝺe bɼoꞇ +̅ ꝺo  an eꞅþen poꞇ · ꞇa flo  of paynꝺmayn +̅ mae þꝯof tynne foyles as paꝑ wiþ a ꞅolleɼ · ꝺrye yꞇ arꝺ +̅ eeþ iꞇ  brot · ꞇa ceſe ruayne grateꝺ +̅ lay it  ꝺiꝯ wiþ pouꝺo  ꝺouce +̅ lay þꝯon loſeyns y oꝺe as ole as þu myꝫt · +̅ aboue pouꝺo  +̅ ceſe +̅ o ꞇwye or þrye +̅ sꝯue iꞇ forꞇ·	Take good broth and heat in an earthen pot. Take fine bread flour and make a paste thereof with water and roll into sheets as thin as paper using a rolling pin. Dry it until hard then boil it in broth. Take grated Rouen cheese and sprinkle in a dish with powder douce and lay the boiled loseyns over, leaving them as whole as you can. Above, add a layer of powder and cheese and repeat this two or three times then serve it forth. For the modern redaction, see the recipe for Loseyns.
Ꞇartlees· Ꞇ por y oꝺe +̅ grynꝺe iꞇ mal wꞇ afro · meꝺle iꞇ wiþ ayro +̅ ꞅaysos of corace +̅ pouꝺo  forꞇ +̅ alꞇ. make a foyle of ꝺow +̅ cloſe þe fars þꝯinne · caſt þe tartleꝯ  a panne wiþ fayre watur boıllyng +̅ salꞇ · ꞇa of þe clene flee wꞇouꞇe ayꞅo +̅ boyle iꞇ  goꝺe broꞇ caſt þꝰinne pouꝺo  ꝺouce anꝺ salꞇ +̅ meſſe þe ꞇartleꞇꞇꝯ in  ꝺyꝯ elꝺ þe ew þꝯon ·	Tartlets Take boiled pork and grind it finely with saffron, mix with eggs, currants, powder fort and salt. Make a leaf of pastry and close the filling therein. Place the tartlet in a pan with boiling, salted, water. Take some of the pork meat without egg and boil it in good broth. Season with powder douce and salt and serve the tartlet in a dish and add the pork. For the modern redaction, see the recipe for Tartlettes/Tartletes.
Pynnonaꝺe · Ꞇ almaꝺꝯ y blaceꝺ +̅ ꝺrawe ē ỽp u̅ꝺel ꞇye wiþ goꝺe bɼoꞇ oþꝰwꞇ watꝯ +̅ eꞇ on þe fyr  +̅ eeþ iꞇ. caſt þꝯꞇo ꝫoles of ayꞅo yꝺꞅawe · ꞇa pynes fryeꝺ  oyle oþꝯ  gꞅece +̅ ꝺo þꝯꞇo wiꞇe pouꝺo  ꝺouce · ug  +̅ alꞇ . +̅ colo  iꞇ wꞇ aleneꞇ a litule ·	A Dish of Pine Nuts Take blanched almonds and boil them up somewhat thick with good broth or with water and set on the fire and boil it. Add the yolks of eggs that have been strained. Take pine nuts fried in oil or in lard and add white powder douce, sugar and salt and colour it a little with alkanet. For the modern redaction, see the recipe for A Dish of Pine Nuts.
oſee · Ꞇ þice myle as ꞇo fore welliꝺ · caſt þꝯꞇo ug᷑ a goꝺe porcio · pynes · ꝺaꞇꝯ · y mynceꝺ · canꝯel +̅ pouꝺo  ꝫ̅ꝫ̅ +̅ eeþ iꞇ +̅ alye iꞇ wꞇ floures of roſes wiꞇe +̅ flo  of ꞅys · cole iꞇ · alt it +̅ meſſe yꞇ forꞇ · yf þu woſꞇ  ſteꝺe of almaꝺ myl : ꞇa sweꞇe cꞅemꝯ of yne ·	Rosy Take thick milk, as previously directed, and add to this sugar and a generous number of pine nuts, minced dates, cinnamon and powdered ginger and boil in and mix it with the petals of white roses and rice flour. Allow to cool, season with salt and serve it forth. If you wish, instead of almond milk, take fresh cream from cows. For the modern redaction, see the recipe for Rosy.
Cormarye · Ꞇ colyanꝺꞅe · caꞅaway mal groꝺen · pouꝺo  of peꝑ and gaꞅle y gꞅoꝺe +̅ ꞅeꝺe wyne · meꝺle alle þes ꞇo giꝺeꞅ anꝺ salꞇ iꞇ · ꞇa loynes of poꞅ ꞅawe +̅ fle of þe syn anꝺ pry iꞇ wel wiþ a nyf +̅ lay iꞇ  þe sauſe · ꞅoſt þeꞅof waꞇ þou woſꞇ +̅ epe þaꞇ þaꞇ falliþ þꝯfꞅo  þe ꞅoſtyng +̅ eeþ it  a poſſynet wiþ fayrꝯ bꞅoꞇ +̅ sue iꞇ forꞇ wꞇ þe ꞅoſt anō ·	Take coriander, finely-ground caraway, powdered pepper and garlic ground in red wine. Mix all these together and season with salt. Take uncooked loins of pork and remove the skin and prick all over with a knife and lay it in the sauce. [Allow to marinate] then roast the meat and keep the juices in the roasting tray. Boil the pan juices in a small pan with clean broth and serve it to accompany the roast. For the modern redaction, see the recipe for Roast Pork Marinated in Red Wine.
New noumbles of dere · Ꞇ noumbles +̅ waie ē clene wiþ wat ᷑ +̅ ꝑboyle em  wat· ᷑ ꞇa em ỽp +̅ ꝺyce ē · ꝺo wꞇ hē as wꞇ oþ ᷑ noumblꝰꝯ.	Fresh Deer Offal Take the offal and wash them clean with water and salt and par-boil them in water. Drain and dice them and dress as you would other offal. For the modern redaction, see the recipe for Fresh Deer Offal.
Nota Ꞇe loyne of þe poꞅ is fꞅom þe ie boon to þe eneꝺ.	The loin of pork is from the hip bone to the head.
Nota Ꞇe fyleus buþ ꞇwo · þat beþ ꞇa ouꞇ of þe peſtel ·	The fillets, both two, that are taken out of the legs.
Spynee · Ꞇ anꝺ mae goꝺe ꞇie almaꝺ myle as ꞇo fouꝯ· +̅ ꝺo þ ᷑inne flourꝯ of awꞇor anꝺ mae iꞇ as a ꞅoſe +̅ sꝯue foꞅꞇ ·	Made From the Berries of Spines Take and make good thick almond milk, as previously, and add hawthorn flour and make it as a rose [ie rose coloured] and serve it forth. For the modern redaction, see the recipe for Made From the Berries of Spines.
Cyrys· Ꞇ almaꝺꝯ ỽnblanceꝺ anꝺ wae ē · grynꝺ ē · ꝺrawe ē ỽp wꞇ goꝺe bꞅoꞇ · ꝺo þꝯꞇo þryꝺꝺe part of cyry. þe ſtones ta ouꞇ +̅ grynꝺ em male · mae a layo  of goꝺe breꝺe +̅ pouꝺo ᷑ +̅ alꞇ +̅ ꝺo þ ᷑ꞇo · colo  iꞇ wꞇ aꝺꞅes ſo þt it be ſtonꝺyng +̅ florye iꞇ wiþ aney +̅ wt ceweꞅye +̅ ſtɼowe þꝰỽon +̅ s ꝰue it forꞇ ·	Cherries Take unblanched almands, wash them, grind them and boil them up with good broth. Add a third part of cherries, take out the stones and grind them finely. Make a layer of good bread and powder and salt and add [to the dish] Colour it with sandalwood and cook until stiff. Garnish by scattering the top with anise seeds and cherries and serve it forth. For the modern redaction, see the recipe for Chyryse.
Pfounꝺewe · Ꞇ bꞅede +̅ frye it  grece oþ ꝯ in oyle · ta iꞇ ỽp +̅ lay it  goꝺe wyne · grynꝺe iꞇ wꞇ rayſos · ꞇa ony +̅ ꝺo iꞇ in a poꞇ +̅ caſt pꝰinne gleyre of ayro wꞇ a litul wat ᷑ · eꞇ it onꝯ þe fyrꝰ +̅ boyle iꞇ · +̅ wan þe aꞇe aryſiþ ꞇo goue ouꝯ tak it a ꝺo +̅ ele it, +̅ wan iꞇ is þus claryfyeꝺ ꝺo it ꞇo þꞇ oþ ᷑e wꞇ ug  anꝺ pyces · alꞇ iꞇ +̅ loe iꞇ be ſtonꝺyng · flory hiꞇ wꞇ wiꞇe colyaꝺꞅꝯ in confyꞇ anꝺ sꝯue iꞇ forꞇ ·	Dissolved Bread Take bread and fry it in lard or in oil, remove from the pan and place in red wine. Grind it with raisins, take honey and pour it in a pot and mix in the whites of eggs with a little water and beat it well together with a slice. Set it over the fire and boil it and when the bubbles rise to overflow take it down and cool it and when it has clarified cook again with sugar and spices. Salt it and cook until stiff. Garnish with white comfits of coriander seeds. For the modern redaction, see the recipe for Dissolved Bread.
Cruton · Ꞇ þe offal of capo oþꝯ of oþꝯ bryꝺꝺes · mae ē clene +̅ ꝑboyle ē · ꞇa em ỽp +̅ ꝺyce ē · ꞇa swete cow myle +̅ caſt þꝯinne +̅ lat iꞇ boyle · ꞇa paynꝺemayn +̅ of þe elf myl +̅ ꝺꞅawe þoꞅowꝯ a cloꞇ +̅ caſt iꞇ in a poꞇ · anꝺ lat iꞇ eeþ · tae ayꞅo yoꝺe · ewe þe wite +̅ caſt þꝯꞇo +̅ lye þe ewe wiꞇ ꝫoles of ayron᷑ raw · colo  iꞇ wꞇ safꞅo · ꞇa þe ꝫolꝯ +̅ frye ē +̅ florye ē þ ᷑wꞇ anꝺ pouꝺo  ꝺouce ·	Savoury Custard Take the offal of capons or of other birds. Clean and parboil them. Cook them and dice them. Take fresh cow milk, add the meats and let them boil. Mix fine bread flour and the cooking milk and pass through a cloth. Set in a pot and let it boil. Take boiled eggs, chop the whites and add to the pot then bind the dish with raw egg yolks and colour it with saffron. Take the [hard boiled] egg yolks and fry them and use them to garnish the dish along with powder douce. For the modern redaction, see the recipe for Savoury Custard.
Vyne grace · Ꞇ male fyleꝯ of por +̅ roſt ē alf +̅ smyꞇe em ꞇo gobeꝯ +̅ ꝺo ē  wyne anꝺ ỽynegꝯ +̅ oynos y mynceꝺ +̅ ſtue iꞇ  fyꞅꝯ · ꝺo þꝯꞇo goꝺe pouꝺos +̅ alꞇ +̅ sꝯue iꞇ foꞅrꞇ ·	Take a small pork fillets and roast them until half-done then chop into serving-sized pieces and cook in wine and vinegar and minced onions and once cooked garnish with good powders and salt and serve it forth. For the modern redaction, see the recipe for Vyne Grace.

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