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The Form of Cury Recipes Page 3

The Forme of Cury

ffonneỻ· Ꞇ almaꝺꝯ ỽnblaceꝺ · gꞅynꝺ ē +̅ ꝺrawe ē ỽp wiþ goꝺe broꞇ · ta a lombe or a yꝺꝺe +̅ alf ꞅoſt  oþꝯ þe þryꝺꝺe parꞇ myꞇe   gobeꝯ +̅ caſt  ꞇo þe myle . ꞇa smale bryꝺꝺꝯ y farceꝺ +̅ y ſteweꝺ +̅ ꝺo þꝯto ugꝯ · pouꝺo of canel +̅ alꞇ· ta ꝫoles of ayꞅo aꞅꝺe y oꝺe +̅ clene a ꞇwo +̅ y paceꝺ wꞇ flo  of canel · +̅ flory þe ew a boue ꞇa aleneꞇ fryeꝺ +̅ foꝺꞅyꞇ +̅ ꝺꞅop aboue wiþ a fep ᷑ +̅ meſſe iꞇ foꞅꞇ ·	Take unblanched almonds, grind them and cook with good broth. Take a lamb or a kid goat and half roast it or the third part, chop into serving pieces and add to the milk. Add small birds, stuffed and stewed and season with sugar, ground cinnamon and salt. Take hard-boiled egg yolks, and halve them and pound with ground cinnamon and use to garnish the stew above. Takle fried alkanet, dissolved and brush the top of the dish with a feather and serve it forth. For the modern redaction, see the recipe for Fonnell.
Douce ame · Ꞇ goꝺe cow myle +̅ ꝺo yꞇ  a poꞇ· ta ꝑſel· auge· yſop· auꝯay · +̅ oþꝯe goꝺe erbes · +̅ ewe ē +̅ ꝺo ē  þe myle +̅ eeþ ē · ꞇa capos alf y rpſteꝺ +̅ myꞇe ē on pecys +̅ ꝺo þꝯꞇo wiꞇe pynꝯ +̅ ony claryfieꝺ · alꞇ iꞇ +̅ colour it wꞇ safɼo +̅ sꝯue iꞇ foꞅꞇ·	A Delicious Dish Take good cow milk and add it to a pot. Take parsley, sage, hyssop, savory and other good herbs. Shred them and add them to the milk and boil them. Take capons that have been roasted until half done and chop into serving pieces and add to the milk mixture with pine nuts and clarified honey. Sason with salt, colour with saffron and serve it forth.
Conyngꝯ  syryp · Ꞇ conyngꝯ +̅ eeþ ē wel  goꝺe bꞅoꞇ · ꞇa wyne cꞅee +̅ ꝺo þꝯto wꞇ a porcio of ỽynegꝯ +̅ flo  of canel · oole clowes · quybybus ole · +̅ oþeꝯ goꝺe spyces wꞇ ꞅayſos corance +̅ ꝫ̅ꝫ̅ · y paꞅe +̅ mynceꝺ · ꞇa ỽp þe conyngꝯ +̅ smyte ē on pecys +̅ caſt ē in ꞇo þe yryp +̅ eeþ ē a liꞇuỻ on þe fyꞅe anꝺ sꝯue iꞇ forꞇ ·	Rabbits in Syrup Take rabbits and boil them thoroughly in good broth. Take Greek wine and cook with a portion of vinegar and ground cinnamon, whole cloves, whole cubeb pepper and other good spices with currants, and pared and minced ginger. Remove the rabbits and chop into serving pieces and add to the syrup and boil them a little on the fire and serve it forth. For the modern redaction, see the recipe for Rabbits in Syrup.
Leche lumbarꝺ · Ꞇ ꞅaw por +̅ pulle of þe yn +̅ pye out þe ynowes +̅ bꞅay þe pork  a moꞅꞇꝯ wiþ ayꞅo ꞅawe · ꝺo þꝯto ugꝯ · alꞇ ꞅayſos corace · ꝺaꞇꝯ mynceꝺ +̅ pouꝺo  of peꝑ pouꝺo  gylofꞅꝯ +̅ ꝺo iꞇ in a blaꝺꝺeꞅ +̅ lat it eeþ ꞇil iꞇ be ynow · +̅ wan iꞇ ıs ynow eꞅue iꞇ · lece yꞇ  lines of a peſoꝺ · anꝺ ꞇae gꞅeꞇe ꞅayſos +̅ grynꝺe hē  a mortꝯ · ꝺꞅawe ē ỽp wꞇ ꞅeꝺe wyne · ꝺo þꝯto myle of almaꝺꝯ · colo  hiꞇ wꞇ saꝺꞅꝯ +̅ safꞅo · +̅ ꝺo þꝯto pouꝺo  of peꝑ +̅ of gylofꞅꝯ +̅ boyle iꞇ · +̅ wan iꞇ is boyleꝺ · ꞇa pouꝺo  of canel +̅ ꝫ̅ꝫ̅ · +̅ ꞇēꝑ iꞇ ỽp wiþ wyne +̅ ꝺo alle þe þynges ꞇo gyꝺꝰ +̅ loe þꞇ iꞇ be ꞅēnyng +̅ lat iꞇ seeþ afꞇꝰ þt iꞇ y caſt to gyꝺꝯ · +̅ sꝯue it fort ·	Lombardy Cream Take raw pork and pull off the skin. Pick off any sinews and beat the pork in a mortar with raw eggs then add sugar, salt, currants, minced dates and powdered pepper and powdered cloves. Stuff into a bladder and let it boil until sufficiently done. And when it is sufficiently done carve it and slice it in the form of a fish and take Cretan raisins and grind them in a mortar and mix with red wine. Add to this almond milk and colour it with sandalwood and saffron and add ground pepper and cloves and boil it. And when it is boiled, take the powder of cinnamon and ginger and temper it up with wine and mix all the ingredients together and ensure that it is thin, and ensure that it does not boil when it is mixed together, and serve it forth. For the modern redaction, see the recipe for Lombardy Cream.
Connyngꝯ  clere brot · Ꞇ cōnyngꝯ +̅ myte hē in gobeus +̅ waie ē +̅ ꝺo ē  fayrꝯ watꝯ +̅ wyne · +̅ eeþ ē +̅ sye hē · +̅ wan þey beþ yoꝺe pye ē clene +̅ ꝺꞅaw þe brot þoꞅow  ſtrayno +̅ ꝺo þe fle þ ᷑wꞇ  a poſſeneꞇ +̅ ſtyne iꞇ +̅ ꝺo þꝯꞇo ỽynegꝯ +̅ pouꝺo  of ꝫ̅ꝫ̅ · +̅ a greꞇe quatite +̅ alꞇ aftar þe laſt boyllyng anꝺ sꝯue iꞇ foꞅꞇ ·	Rabbits in Clear Broth Take rabbits and chop them into serving pieces and wash them and cook in clean water and wine and boil them and skim them/ And when they have been boiled pick them clean and pass the broth through a strainer and place the flesh in a small pan and close it and add vinegar and plenty of ground ginger and salt it after the final boiling and serve it forth. For the modern redaction, see the recipe for Connynges in Clere Broth.
Payne rago · Ꞇ ony ug  cypꞅꝯ +̅ clarifye iꞇ ꞇo gyꝺ ᷑ +̅ boyle iꞇ wiꞇ eſye fyrꝰ +̅ epe iꞇ wel fm brēnȳg +̅ wan iꞇ aꞇ y boyleꝺ a wile ꞇa ỽp a ꝺꞅope þꝯ of wꞇ þy fyngꝯ +̅ ꝺo iꞇ in a litel watꝯ +̅ loe yf iꞇ ong ꞇo gid ᷑ +̅ ta it fꞅo þe fyre +̅ ꝺo þꝯꞇo pynꝯ þe þryꝺꝺenꝺel +̅ pouꝺo  ꝫ̅ꝫ̅ · +̅ ſteꞅꝯ iꞇ ꞇo gyꝺꝯ tyl iꞇ bigȳne ꞇo ꞇy anꝺ caſt iꞇ on a weꞇe ꞇable · lee iꞇ +̅ sꝯue iꞇ foꞅꞇh wꞇ fꞅyeꝺ meꞇe · on fle ꝺay or on fy ꝺayes·.	Take honey, Cypriot sugar and clarify them together and boil it over a gentle fire, ensuring that it does not burn and when it has boiled a while take out a drop of it with your finger and add to a little water and ensure it hangs together and take it off the heat and add to it a third part [of bread] and ground ginger and stir it together until it begins to thicken and pour it on a wet table. Slice it and serve it forth with fried meat on a flesh day or on fish days. For the modern redaction, see the recipe for Payn Ragonn.
Let larꝺes · Ꞇ ꝑsel +̅ grynꝺ iꞇ ỽp wiþ a litul cow myl meꝺle it wꞇ ayꞅo +̅ larꝺ y ꝺyceꝺ · tae myle aftur þat þou haſt ꞇo ꝺone +̅ mynge þꝯwꞇ +̅ mae þꝰof ꝺyuꝯſe colours· f þou wolꞇ aue ꝫelow : ꝺo þꝰꞇo afꞅo +̅ no ꝑſel · yf þu wolꞇ aue iꞇ wiꞇe : noþꝯ ꝑſel ne safꞅo · buꞇ ꝺo þꝰꞇo almyꝺo · yf þou wolꞇ aue reꝺe : ꝺo þeꞅꞇo saꝺꞅꝯ · f þou wolꞇ ꝯaue pownaſſe  ꝺo þꝯꞇo ꞇurneſole· f þu wolt aue bla : ꝺo þꝯꞇo bloꝺ y oꝺe +̅ fryeꝺ +̅ set on þe fyrꝯ  as meny ỽeſſels as þu aſt colos to· +̅ eeþ yt wel +̅ lay þe colours in a clot · furſt one +̅ iꞇen anoþꝯ ỽon  iꞇen þe pryꝺꝺe +̅ þe þryꝺꝺe +̅ þe forꞇ · +̅ p ᷑ſſe it arꝺa til it be al out clene · wan it is al colꝯ  lee iꞇ þynne . puꞇ iꞇ inne a panne +̅ frye iꞇ wel +̅ ꝯue iꞇ forꞇ ·	Milk and Lard Take parsley and pound it with cow milk. Mix it with eggs and diced lard. After you have done this, mix it with milk and make of it diverse colours. If you would have yellow add to this saffron, but no parsley. If you would have it white: do not add parsley nor saffron, but add to it wheat starch. If you would have it red, add to it sandalwould. If you would have it pownas++ add to it turmeric. If you would have black, add to it blode that has been boiled and fried. And set on the fire in as many dishes as you have colours and boil it well and lay the first of these colours on a cloth and sit another upon it and sit the third [on top] and then the fourth. And press it hard until all the excess liquid is extracted. And when it is cold slice it thinly, put it in a pan and fry it well. And serve it forth. [++ pownas this is a colour, basically a golden orange] For the modern redaction, see the recipe for Milk and Lard.
ffurmente wt porpays · Ꞇ almaꝺꝯ blaceꝺ · bɼay ē anꝺ ꝺꞅawe ē ỽp wiꞇ fayrꝯ watꝯ · mae furmenꞇe a byforꝯ +̅ caſt þe myle þꝯto +̅ meſſe iꞇ wꞇ porpay ·	Grain Pottage with Porpoise Take almond milk. Gring them and cook them up with fair water. Make frumenty as before and place the frumenty in a dish and serve it with porpoise. For the modern redaction, see the recipe for Grain Pottage with Porpoise.
Perry of peſo · Ꞇe peſo anꝺ eeþ em faſt anꝺ cou ᷑ ē ꞇyl þey beꞅſt · ꞇae ē ỽp +̅ cole ē þurg a cloꞇ · ꞇa oyno anꝺ mynce ē +̅ eeþ ē in þe ame ewe +̅ oyle þꝯwꞇ· caſt þꝯto ug ᷑ · alꞇ anꝺ afꞅo · anꝺ eeþ ē wel þꝯafꞇur · +̅ ꝯue it fort.	Puree of Peas Take peas, cover them and boil them rapidly until they burst. Then remove from the dish and strain them through a cloth. Take onions and mince them and boil them in the same cooking liquid, mixed with oil. Add sugar, salt and saffron. Boil them well afterwards and serve it forth. For the modern redaction, see the recipe for Perry of Pesoun.
Peſo of lmayne · Ꞇ wite peſo · waye ē . eeþ ē a grete wile · ꞇake em +̅ cole ē þoꞅow a cloꞇ · waie ē  colꝺe watur tyl þe ulleꝯ go of caſt ē  a pot +̅ couꝯ ē þꞇ no bret go ouꞇ +̅ boyle ē ryꝫt wel +̅ caſt þꝯinne goꝺe myle of almasꝯ · +̅ a ꝑꞇye of flo  of rys wiþ pouꝺo  ꝫ̅ꝫ̅ · afꞅo anꝺ alꞇ ·	German Peas Take white peas, wash them and boil them a long time. Take them and strain through a cloth. Wash them in cold water until the hulls slip off. Place in a pan and cover tightly so that no steam may escape and boil them thoroughly. And add to this good almond milk and quantitiy of rice flour with powdered ginger, saffron and salt. For the modern redaction, see the recipe for German Peas.
Cycces · Ꞇe +̅ wrye em in aſes all nyʒt oþꝰ lay ē  oꞇe aymers · at moꞅowe waie ē clene  watꝰ · eeþ ē ỽp +̅ ꝺo þꝰto oyle·. garle ole safro · pouꝺo  foꝛꞇ anꝺ alꞇ · eeþ iꞇ +̅ meſſe iꞇ foꞅꞇ ·	Vetches Take vetches and cover them in ashes all night, or lay them in hot embers. The following day, wash them in clean water and cook them over the fire with clean water. Boil them up and add oil, garlic, whole saffron threads, powder fort and salt. Boil it and serve it forth. For the modern redaction, see the recipe for Vetches.
ffrenche ourtꝯ Ꞇe and eeþ wite peſon and take oute þe peꝛey +̅ ꝑboile erbis +̅ ewe ē grete +̅ caſt ē  a pot wꞇ te peꝛey · pulle oynos +̅ eeþ ē ole wel  wat ᷑ +̅ ꝺo hē to þe peꝛey wꞇ oile +̅ alꞇ · colo  it wꞇ safroꝰ +̅ meſſe it and caſt þꝰon powꝺo  ꝺouce.	Take and boil white peas and extract the puree and parboil herbs and chop them coarsely and place in a pot with the pea puree and onions torn to pieces and boil everything well in water and cook to a puree with oil and salt. Colour it with saffron and serve it and sprinkle over powder douce. For the modern redaction, see the recipe for Chyches.
e · Ꞇ groꝺen benes +̅ eeþ ē wel · ta ē ỽp of þe watur +̅ caſt ē  a morꞇꝯ grynꝺe ē al to douſt tyl þey be wite a eny myle · chauf a liꞇul reꝺe wyne · caſt þꝯamong  þe grynꝺyng ꝺo þꝯꞇo salt · lee it in ꝺies · ꞇa oynos +̅ mynce ē mal +̅ eeþ ē  oyle ꞇyl þey be al broune· +̅ florye þe ꝺi þꝯwꞇ anꝺ erue iꞇ forꞇ ·	Take ground beans and boil them well. Take them out of the cooking water and place in a mortar. Gring them finely, until they are as white as any milk. Warm a little red wine and mix in with the grindings and add salt and cut it in a dish. Then take onions and mince them finely and cook them in oil until they are browned. Garnish the dish with these and serve it forth. For the modern redaction, see the recipe for Makke.
quapaty · Pyle garle anꝺ caſt iꞇ  a pot wiþ watꝯ +̅ oyle +̅ eeþ iꞇ · ꝺo þꝰto safꞅo · alꞇ · pouꝺo  fort · +̅ dreſſe iꞇ forꞇ ote ·	Peel garlic and place in a pot with water and oil and boil it. Add saffron, salt and powder fort and serve them whole. For the modern redaction, see the recipe for Aquapatys.
Salat · Ꞇe ꝑſel · auge · garle · cybollus · oynos · lee · borage · myntes · poꝛeꝯ · feneỻ · anꝺ ꞇowne treſſi · rewe · roſmarye · purſlary· laue +̅ waie ē clene · pye ē plu ē mall wiþ þyne onꝺe +̅ myng em wel wiþ rawe oyle · lay on ỽynegꝯ +̅ salꞇ +̅ ꝯue ē foꝛꞇ ·	Salad Take parsley, sage, garlic, baby onions, onions, leeks, borage, mint, spring onionis, fennel and cresses, rue, rosemary, purslane, thyme and wash them clean. Pick them and tear them into small pieces with your hands and mix them well with raw oil. Pour over vinegar and salt and serve it forth. For the modern redaction, see the recipe for Salat.
Soes in feneỻ · Ꞇe blade of fenel · cꞅeꝺe ē noꞇ ꞇo male · ꝺo em ꞇo ſeeþ in watur +̅ oyle anꝺ oynos y mynceꝺ þꝯwiþ · ꝺo afꞅo +̅ alꞇ +̅ pouꝺo  ꝺouce · s ᷑ue iꞇ forꞇ · ꞇa breꝺ y ꞇoſteꝺ and lay þe ew onowarꝺ ·	Fennel Pottage on Dipping Bread Take blades of fennel and shred them (but not too finely) and place to boil in water and oil with minced onions. Add to this saffron and salt and powder douce and serve it forth. Take toasted bread and lay the stew on top. For the modern redaction, see the recipe for Fenkel in Soppes.
Claꞇe · Ꞇ lena campana +̅ eeþ iꞇ  waꞇꝯ · ꞇa iꞇ ỽp +̅ grynꝺe iꞇ wel  a moꝛt ᷑ · ꞇemꝑ iꞇ ỽp wꞇ ayro +̅ afꞅo +̅ ꝺo iꞇ ou ᷑ þe fyrꝯ +̅ laꞇ iꞇ noꞇ boyle · caſt aboue pouꝺo  ꝺouce +̅  ᷑ue [it] fort ·	Take field elcampane and boil it in water. Take it out and grind it well in a mortar. Mix it with eggs, saffron and salt and cook it on the fire, but take care it does not boil. Garnish with powder douce and serve it forth. For the modern redaction, see the recipe for Clate.
ulmoy · Ꞇ ale +̅ eeþ ē  watꝯ ꝺꞅawe ē þoꝛow a ſtrayno · ꞇa almaꝺ myle +̅ ony +̅ flo  of ꞅys · afꞅo +̅ pouꝺur foꝛꞇ +̅ alꞇ · +̅ eeþ iꞇ ſtonꝺȳg·	Apple Paste Take apples and boil them in water. Pass them through a strainer. Take almond milk and honey and rice flour, saffron and powder fort and salt. And boil [together] until stiff. For the modern redaction, see the recipe for Appulmoy.
Slete oes · Ꞇ wiꞇe of leꝯ +̅ lyꞇ ē +̅ ꝺo ē ꞇo eeþ  wyne · oyle +̅ alꞇ · ꞇoſt breꝺe +̅ lay in ꝺies +̅ þe ewe aboue anꝺ erue iꞇ foꝛꞇ ·	Slit Leeks on Dipping Bread Take the white part of leeks and slice lengthways and put them to boil in wine, oil and salt. Toast bread and lay in dishes and pour the leek stew over the top then serve it forth. For the modern redaction, see the recipe for Slete Soppes.
Lete loꝛye· Ꞇ ayro +̅ wryng ē þor[u]g a ſtrayno  +̅ ꝺo þ ᷑ꞇo cowe mylke wiþ buꝯ +̅ afro +̅ salꞇ · eeþ iꞇ wel · leſe iꞇ +̅ +̅ loe þꞇ iꞇ be ſtonꝺyng anꝺ sꝯue it forꞇ 	Milk, Lorraine Style Take eggs and pass through a strainer and mix with cow milk, with butter and saffron and salt and boil it well. Whisk it and ensure that it is stiff and serve it forth. For the modern redaction, see the recipe for Milk, Lorraine Style.
Sowpes ꝺoꝛree · Ꞇe almaꝺꝯ y brayeꝺ · ꝺꞅawe ē ỽp wiꞇ wyne · boyle iꞇ caſt þꝯỽo afro +̅ alꞇ· ꞇa breꝺe y ꞇoſteꝺ  wyne lay þ ᷑of a leyne +̅ a noþꝯ of þat ewe +̅ alle ꞇo gyꝺꝯ · floꝛy it wꞇ sug  · pouꝺo  ꝫ̅ꝫ̅ · +̅ s ᷑ue iꞇ foꝛꞇ ·	Gilded Sops Take ground almands and mix thapey·em with wine. Boil it, add saffron and salt. Take bread fried in wine and add a layer of this and another of the stew and mix together. Garnish with sugar, ground ginger and serve it forth. For the modern redaction, see the recipe for Sowpes Dorry.
apey· Ꞇ alf fygus +̅ alf raysos pye ē +̅ waie ē  waꞇ ᷑ · calꝺ ē  wyne · bray ē  moꝛꞇ ᷑ · ꝺrawe em þoꝛow a ſtrayno· caſt ē  a poꞇ +̅ þꝯwiꞇ pouꝺo  of peꝑ +̅ oþꝯe goꝺe pouꝺours · lay iꞇ up wꞇ flourꝯ of rys +̅ colo  iꞇ wꞇ saꝺꞅes · ſalꞇ iꞇ · eeþ iꞇ +̅ meſſe iꞇ foꝛꞇ ·	Grape Dish Take half figs and half raisins and pick them over and was them in water. Scald them in wine. Pound them in a mortar and pass them through a strainer. Place in a pot along with powdered pepper and other good powders. Thicken with rice flour and colour with sandalwood. Season with salt and serve it forth. For the modern redaction, see the recipe for Rapey.
Sauce arꝫyne · Ꞇ eppꝯ +̅ mae ē clene · ꞇa almaꝺꝯ blaceꝺ· fry ē  oyle +̅ bray ē in a moꝛtꝯ wꞇ eꝯ · ꝺrawe iꞇ ỽp wt goꝺe ꞅeꝺe wyne +̅ ꝺo þꝯinne ugꝯ ynowꝫ wꞇ pouꝺo  foꝛt · lat iꞇ be ſtonꝺyng anꝺ lay iꞇ wꞇ pouꝺꞅꝯ of rys +̅ colour iꞇ wiþ lenet anꝺ meſſe iꞇ foꝛꞇ · +̅ florye iꞇ wiþ pōme garneꞇ· f þu wolꞇ  flee ꝺay : eeþ capos +̅ ꞇa þe brawne +̅ teſe ym smal +̅ ꝺo þꝯto +̅ mae þe lycourꝯ of rys broꞇ ·	Saracen Sauce Take alligator pepper and clean them. Take blanched almonds. Fry them in oil and pound in a mortar with the alligator pepper. Mix with red wine and add sufficient sugar and powder fort. Cook until thick and mix with rice flour and colour it with alkanet and serve it forth and garnish with pomegranate seeds. If you wish, on flesh day : boil capons and take the meat and shred finely and add to the dish and make the liquor from the chicken broth. For the modern redaction, see the recipe for Saracen Sauce.
Creme of almaꝺꝯ · Ꞇe almaꝺꝯ blanceꝺ · grynꝺ ē +̅ ꝺꞅawe ē ỽp ꞇyce · et ē ouꝯþe fyrꝰ +̅ boyle ē eꞇ ē aꝺou̅ +̅ pryng em wiþ ỽynegꝯ · caſt ꝯē abꞅoꝺe ỽō a cloꞇ +̅ caſt ỽon ē ug  wan iꞇ is colꝺe gaꝺer iꞇ to giꝺer +̅ leſe iꞇ  ꝺiꝯ +̅ ꝯue it forꞇ ·	Cream of Almonds Take blanched almonds, grind them and mix them up until thick. Set them on the fire and boil them. Set them down and sprinkle them with vinegar. Spread them upon a cloth and sprinkle with sugar. When it is cold, gather it together and slice it into dishes. For the modern redaction, see the recipe for Cream of Almonds.
Gruel of almaꝺꝯ · Ꞇ almaꝺꝯ y blaceꝺ · bꞅay ē wiþ oꞇe mele · ꝺrawe ē ỽp wiþ watur +̅ caſt þꝯon afro +̅ alꞇ·	Gruel with almonds Take blanched almonds and pound them with oatmeal. Boil with water, add saffron and salt. For the modern redaction, see the recipe for Gruel of Almonds.
Joutes of almaꝺ myl· Ꞇe erbes· boyle ē· ewe em +̅ grynꝺ ē smal · dꞅawe em ỽp wit watur eꞇ ē on þe fyrꝯ +̅ eeþ þe owꞇꝯ wꞇ þe myle +̅ caſt þꝯon ug  +̅ salꞇ·	Herb Pottage with Almond Milk Take herbs and boil them and grind them finely. Mix with water and set on the fire and boil the herb pottage with the [almond] milk and sprinkle over sugar and salt and serve it forth. For the modern redaction, see the recipe for Herb Pottage with Almond Milk.
Cauꝺel of almaꝺ myle· Ꞇ almaꝺꝯ blaceꝺ anꝺ ꝺrawe ē ỽp wiþ wyne· ꝺo þꝯꞇo pouꝺo  ꝫ̅ꝫ̅ · +̅ ugꝯ +̅ colo  iꞇ wꞇ afꞅo · boyle yt +̅ sꝯue iꞇ forꞇ ·	Caudle of Almond Milk Take blanched almonds and mix with wine. Add ground ginger and sugar and colour it with saffron. Boil it and serve it forth. For the modern redaction, see the recipe for Caudle of Almond Milk.
ffygey· Ꞇ almaꝺꝰ blaceꝺ . grynꝺ em +̅ ꝺrawe ē ỽp wiþ watur +̅ wyne · quartꝯ fygus ole rayſos· caſt þꝯꞇo pouꝺo  ꝫ̅ꝫ̅ · anꝺ ony claryfieꝺ · eeþ iꞇ +̅ alꞇ iꞇ +̅ ꝯue iꞇ foꝛꞇ ·	Figgy Take blanched almonds, grind them and mix with water and wine : [add] quartered figs and whole raisins. Mix in ground ginger and clarified honey. Boil it thoroughly and season with salt and serve it forth. For the modern redaction, see the recipe for Figgy.
Pocee· Ꞇ ayro +̅ bree ē in calꝺyng hoꞇe waꞇꝯ · +̅ wa̅ne þey ben oꝺen ynowꝫ  ꞇae ē ỽp · +̅ ꞇa ꝫoles of ayɼo +̅ rawe myle +̅ swyng ē ꞇo gyꝺer · +̅ ꝺo þꝯꞇo pouꝺo  ꝫ̅ꝫ̅ · afro +̅ alꞇ · eꞇ iꞇ ouꝯ þe fyrꝯ +̅ lat it not boyle · ꞇae þe ayro yoꝺe +̅ caſt þe ewe onowaꞅꝺ · +̅ cꝯ 	Poached Eggs Take eggs and break them in scalding hot water and when they are sufficiently cooked take them out. And take egg yolks and raw milk and whisk them together and add to this ground ginger, saffron and salt. Set it over the fire, but do not let it boil. Take the cooked eggs, pour over the sauce and serve it forth. For the modern redaction, see the recipe for Pochee.
Brewet of ayro· Ꞇ ayro · waꞇꝯ · +̅ bu  anꝺ eeþ ē y ferꝯ wiþ afro +̅ gobeꝯ of ceſe · wryng— ayro þoꞅow a ſtraynour · wan þe watꝯ aþ oꝺen a wile : ꞇa þenne þe ayro +̅ wyng em wiþ ỽꝯious +̅ caſt þꝯꞇo +̅ ſeꞇ iꞇ ouꝯe þe fyrꝰ +̅ lat it not boyle anꝺ erue iꞇ foꝛꞇ ·	Pottage of Eggs Take eggs, water and butter and boil them together with saffron and cubes of cheese. Pass eggs through a strainer. When the liquid had boiled awhile : take then the eggs and mix them with the other ingredients. Set it over the fire, but do not allow to boil) and serve it forth. For the modern redaction, see the recipe for Brewet of Ayrenn.

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