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The Form of Cury Recipes Page 4

The Forme of Cury

arow · Ꞇ anꝺ mae a tȳne foyle of ꝺow +̅ erue it on pecys anꝺ caſt ȳ on boylȳg watꝯ +̅ eeþ iꞇ wel · ꞇae ceſe +̅ grate iꞇ +̅ buꞇꞇꝯ moſt caſt byneꞇen +̅ aboue as loſeyns anꝺ ꝯue iꞇ foꝛꞇ ·	Macaroni Take and make a thin sheet of dough and slice it into pieces and put the se in boiling water and boil it well. Take cheese and grate it and butter. Arrange these beneath and above the sheets and serve it forth. For the modern redaction, see the recipe for Macrows.
Toſtee · Ꞇ wyne +̅ ony +̅ foꝺe iꞇ ꞇo gyd  +̅ sȳme iꞇ clene · anꝺ eeþ iꞇ long ꝺo þeɼꞇo · pouꝺo  of ꝫ̅ꝫ̅ . peꝑ +̅ alꞇ · toſt breꝺ +̅ lay þe ewe þeɼꞇo · erue pecys of ꝫ̅ꝫ̅ · +̅ flo  iꞇ þꝯwiþ anꝺ meſſe iꞇ foꝛt ·	A Dish of Toasted Bread Take wine and honey and boil them together and skim the surface clean and boil it a long time. Add powdered ginger, pepper and salt. Toast bread and pour over the sauce. Slice pieces of ginger, garnish with these and serve it forth. For the modern redaction, see the recipe for Tostee.
Gynɡɡauꝺy · Ꞇ þe pouce +̅ þe lyuꝯ of aꝺꝺo · coꝺlyng · anꝺ ae +̅ of oþꝯ fye · ꝑboyle ē · ꞇa ē ỽp anꝺ ꝺyce ē mal · ꞇa of þe elf bɼoꞇ +̅ wyne +̅ mae a layo  of breꝺe · of galenꞇyne wꞇ goꝺe pouꝺo anꝺ alꞇ · caſt þꞇ fye þꝯinne +̅ boyle iꞇ +̅ ꝺo þꝯꞇo amyꝺo +̅ colo  iꞇ grene +̅ sꝯue foꝛꞇ ·	Take the stomach and liver of haddock, codling and hake and of other fish, parboil them, drain, and dice them finely. Take the cooking stock and wine, a layer of sliced galantine with good powders and salt. Add the fish pieces in the same pan and boil it and add wheat flour [to thicken] and colour it green. For the modern redaction, see the recipe for Gynggaudy.
Erboule· Ꞇe bolas +̅ calꝺ em wꞇ wyne +̅ ꝺrawe ē wiꞇ a strayno  · ꝺo ē in a poꞇ · claryfye ony +̅ ꝺo þꝯꞇo wꞇ pouꝺo  foꝛꞇ +̅ flo  of ry · alꞇ iꞇ +̅ florye iꞇ wiþ wiꞇe aneys +̅ ꝯue [iꞇ] forꞇ·	Take bullace and scald them with wine and remove with a strainer. Place in a pan. Clarify honey and add [to the plums] with powder fort, rice flour. Salt it, garnish with white aniseed comfits and serve it forth. For the modern redaction, see the recipe for Erbowle.
eſmolle · Ꞇe almaꝺꝯ y blaceꝺ +̅ ꝺɼawe ē ỽp wiꞇ waꞇꝯ anꝺ alye iꞇ wꞇ flo  of ɼys +̅ ꝺo þꝯꞇo pouꝺo  of ꝫ̅ꝫ̅ · ugꝯ +̅ ſalt · +̅ loe iꞇ be noꞇ ſtonꝺyng · meſſe it anꝺ ꝯue iꞇ forꞇ ·	Take blanched almonds and strain them up with water and mix with rice flour and add ground ginger, sugar, salt amd make sure that it is not too stiff. Dish it up and serve it forth. For the modern redaction, see the recipe for Resmolle.
Ỽyannꝺe cypꝛe · Ꞇe mele +̅ pye ouꞇ þe ſtonꝯ +̅ grynꝺe ē male . +̅ ꝺɼawe em þuɼow a ſtyno. ꞇae meꝺe oþꝯ wyne yſonꝺɼyꞇ in ugꝰ +̅ ꝺo þes þꝯn · ꝺo þꝯꞇo pouꝺo  +̅ alt +̅ lay iꞇ wꞇ flo  of rys · +̅ loe þt iꞇ be ſtonꝺyng · f þu wolꞇ on flee ꝺay  tae ennꝰ anꝺ por y oꝺe anꝺ grynꝺe [em] male +̅ ꝺo þꝯto +̅ meſſe iꞇ forꞇ ·	A Cypriot Dish Take meal and pick out the stones and grind it finely and pass through a strainer. Take mead or wine mixed with sugar and add this [to the ground meal]. Add to this powder and salt and thicken with rice flour and cook until stiff. If you wish, on flesh day : take cooked chicken and pork, grind them finely and add to the dish and serve it forth. For the modern redaction, see the recipe for A Cypriot Dish.
Ỽyannꝺ cypre of samo. Ꞇe almaꝺꝯ +̅ bɼay em ỽnblannceꝺ · ꞇa calewar samo +̅ seeþ iꞇ  lewe waꞇꝯ ꝺɼawe ỽp þyne almaꝺꝯ wꞇ þe bɼoꞇ · pye ouꞇ þe bonꝯ ouꞇ of þe fye clene +̅ grynꝺ iꞇ male +̅ caſt þy myle +̅ þꞇ togyꝺɼe · +̅ alye iꞇ wiþ flo  of ɼys ꝺo þꝯꞇo pouꝺo  foꝛꞇ · ugꝯ anꝺ ſalꞇ · +̅ colo  iꞇ wꞇ aleneꞇ · loe þaꞇ iꞇ [be] noꞇ ſtonꝺyng anꝺ meſſe iꞇ forꞇ ·	A Cypriot Dish of Salmon Take unblanched almonds and pound in a mortar. Take young salmon and boil it in warm water strain up your almonds with the broth. Cleanly remove the fish and grind it finely. Mix this togethere with the [almind] milk and thicken with rice flour. Add to this powder fort, sugar and salt and colour it with alkanet and ensure that it is not too stiff and serve it forth. For the modern redaction, see the recipe for A Cypriot Dish of Salmon.
Ỽyannꝺ yal · Ꞇe wyne ɡɼee oþꝯ ryny̅ wyne +̅ ony claryfyeꝺ þꝯ wiþ · ꞇa flo ᷑ of rys · þynꝯ pouꝺo· ꝫ̅ꝫ̅ · oþꝯ peꝑ +̅ canel · oþ ᷑ flo  of canel · pouꝺo  of clowꝯ · safɼo · afro · ugꝯ cypɼe · mulleberye oþꝯ sannꝺɼes · +̅ meꝺle alle þeſe ꞇogyꝺr · boyle iꞇ anꝺ alꞇ iꞇ +̅ loe iꞇ be ſtonꝺyng +̅ m · f .	A Royal Dish Take Greek wine, or Rhineland wine and mix with clarified honey. Take rice flour, ground ginger or ground pepper and cinnamon or ground cinnamon, ground cloves, saffron, Cyprus sugar, mulberries or sandalwood. Mix all these together. Boil it and season with salt and ensure that it is stiff and serveit forth. For the modern redaction, see the recipe for A Royal Dish.
Compaſt · Ꞇ ɼoꞇe of ꝑſel · paſteɼna · of raſens · ſchrape ē +̅ waie ē clene · ꞇae ɼapes +̅ caboces y pareꝺ +̅ y coꝛue · ꞇae an eɼþen pāne wꞇ clene waꞇꝯ +̅ eꞇ iꞇ on þe fyrꝯ · caſt alle þeſe þꝯinne · +̅ wan þey buþ y boyleꝺ caſt þꝯ ꞇo perus +̅ ꝑboyle ē wel · ꞇa alle þes þyngꝯ ỽp +̅ laꞇ iꞇ ele on a fayɼe cloꞇ · ꝺo þꝯꞇo alꞇ wan it is colꝺ in a ỽeſſel ꞇae ỽynegꝯ +̅ powꝺo  +̅ safɼo +̅ ꝺo þꝯto +̅ lete alle þes lye þꝯinne al nyꝫꞇ oþ ᷑ al ꝺay· ꞇa wyne cɼee +̅ ony claryfieꝺ ꞇo gyꝺꝯ· ꞇae lumbaɼꝺ muſꞇaɼꝺ +̅ ɼayſos coꝛaꞇe al ole +̅ gɼynꝺe pouꝺo  of canelle pouꝺo  ꝺouce · aneys ole +̅ fenel eeꝺ · ꞇa alle þes þyngꝯ +̅ caſt ꞇo gyꝺeɼ in a poꞇ of eɼꞇ · +̅ ꞇa þꝯof wan þou wolꞇ +̅ ꝯue iꞇ foɼꞇ·	A Composition Readily to Hand Take persley roots, raisin paste, scrape them and wash them clean. Take turnips and cabbages, pare and cut into pieces. Take an earthen pan with fresh water and set it on the fire. Place all the inggredients inside. When they have boiled add pears and parboile them wel. Take out the mixture and let it cool on a clean cloth. When cold place in a bowl and season with salt. Take vinegar, powder and saffron and add ot iti. Let all the ingredients lie therein all night or all day. Take Green wine and honey clarified together with Lumbard mustard and whole currants. Add ground cinnamon, powder douce and whole aniseed and fennel seed. Take all these ingredients and combine in an earthen pot and remove from it when you wish and serve it froth. For the modern redaction, see the recipe for Compost.
Gelee of fye · Ꞇe ꞇencꝯ · pyes · eelys · tuɼbuꞇ +̅ plays · erue ē ꞇo pecys · ald ē +̅ waye ē clene · ꝺrye ē wꞇ a cloꞇ· ꝺo þꝰꞇo alf ỽynegꝯ +̅ alf wyne +̅ eeþ iꞇ wel · ꞇae þe fye +̅ pye iꞇ clene· cole þe bɼoꞇ þorow a cloꞇ to an erꞇen panne · ꝺo þꝯꞇo pouꝺo  of peꝑ anꝺ safɼo ynow · laꞇ iꞇ eeþ +̅ sȳme iꞇ wel · wan iꞇ ys y oꝺe ꝺof þe grece clene · couce fye on cargos +̅ cole þe ewe þoɼowe a cloꞇ onowaɼꝺ +̅ seɼue iꞇ foɼꞇ ·	Take tench, pikes, eels, turbots and place. Slice into pieces and scald them, Wash them clean, dry them in a cloth and place in a pan. Add half vinegar and half wine and boil it well. Remove the fish and pick it clean, cool the broth throug ha cloth into an earthen pan. Add to it sufficient powdered pepper and saffron. Let it boil and skim it well and wien it is done remove any fat from the surface. Lay the fish on dishes and cool the sauce through a cloth. Pour over [the fish] and serve it forth. For the modern redaction, see the recipe for Fish in Jelly.
Gelee of flee · Ꞇe wynꝯ feꞇe +̅ nowꞇes +̅ þe eerys · capos · conyngꝯ · caluꝯ fete +̅ waye ē clene +̅ ꝺo em ꞇo seeþ  þe þriꝺꝺel of wyne anꝺ ỽynegꝯ +̅ waꞇꝯ mae foɼꞇ as befoɼe.	Take pig's trotters, snouts and thee ears along with capons and calves feet. Wash them clean and place to boil in a third part each of wine, vinegar and water and prepare as in the preceding recipe. For the modern redaction, see the recipe for Meat in Jelly.
Chyſanne· Ꞇe ɼoces · ole tences +̅ plays anꝺ myꞇe ē ꞇo gobeꞇꝯ · frye ē  oyle · blace almaꝺes fry ē +̅ caſt þꝯꞇo ɼayſos coꝛace · make lyo  of cruſtꝯ of bɼeꝺe · of ɼeꝺe wyne · anꝺ of ỽynegꝯ · þe þriꝺꝺe paɼꞇ þꝰwꞇ fygꝯ ꝺɼawen · +̅ ꝺo þꝯꞇo pouꝺo  forꞇ +̅ salꞇ boyle iꞇ · lay þe fye  an erꞇen pae anꝺ caſt þe sewe þꝯꞇo · eeþ oynos y mynceꝺ +̅ caſt þꝯinne · epe it +̅ ete it colꝺ .	A Dish to be Eaten Cold Take roach, whole tench and plaice and chop to pieces. Fry them in oil. Blanch almands, fry them and add currants. Mix together crusts of bread, red wine and vinegar and add to this a third part of pureed figs. Add powder fort and salt. Boil it. Arrange the fish in an earthern pan and pour over the sauce. Boil minced onions and add to the dish. Set aside and eat it cold. For the modern redaction, see the recipe for A Dish to be Eaten Cold.
Cog  in sawce. Ꞇe þe cog  +̅ calꝺ ym and myꞇe  in pecys +̅ eeþ  · ꞇae ꝑſel · mynꞇ · peleꞇo ᷑ · ɼoſemarye · anꝺ a litul auge · breꝺe +̅ alꞇ powdo  forꞇ +̅ a liꞇul garle clowes a lyte · ꞇae +̅ grynꝺ iꞇ wel +̅ ꝺrawe iꞇ ỽp wꞇ ỽynegꝯ þorow a cloꞇ · caſt þe fye  a ỽeſſel +̅ ꝺo þe ew onowaɼꝺ · +̅ m · f ·	Conger Eels in Sauce Take the conger eel and scald it and chop into pieces and boil it. Take parsley, mint, pelletory, rosemary and a little sage. Bread and salt, powder fort and a little garlic and a few cloves. Take and grind these well, strain it up through a cloth with vinegar. Add the fish to a pan, and cook whith the sauce poured over and serve it forth. For the modern redaction, see the recipe for Conger Eels in Sauce.
yg in auce · Ꞇe ryg +̅ mae ē clene +̅ ꝺo ē ꞇo ſeeþ · pye em clene +̅ fry ē  oyle · ꞇae almaꝺꝯ +̅ grynꝺ ē  waꞇꝯ oɼ wyne · ꝺo þꝯꞇo almaꝺꝯ blaceꝺ ole fryeꝺ  oyle +̅ ɼaqyſos coꝛace · ſeeþ þe lyo  grynꝺ iꞇ mal +̅ ꝺo þꝯꞇo garle y gɼoꝺ +̅ a liꞇul alꞇ · +̅ vꝯions · pouꝺo  fort +̅ safɼo +̅ boyle iꞇ y feɼe · lay þe fye ī a ỽeſſel +̅ caſt þe ewe þꝰꞇo +̅ meſſe iꞇ forꞇ colꝺ ·	Ruff in Sauce Take ruff and clean them and put them to boil. Pick them clean and fry them in oil. Take almonds and gryned them in water or wihe and add whole blanched almonds fried in oil and currants. Boil the mixture and grind it finely and add to it ground garlic and a little salt and verjuice, powder fort and safrom and boil it together. Lay the fish in a vessel and pour over the sauce and serve it forth when cold. For the modern redaction, see the recipe for Ruffe in Sauce.
erel in auce · Ꞇe maerels +̅ myꞇe ē on pecys · caſt em on wat  +̅ ỽꝯious eeþ ē wꞇ mynꞇꝯ +̅ wiþ oþerꝯ erbes · colo  iꞇ grene oþer ꝫelow . +̅ meſſe iꞇ forꞇ ·	Mackerel in Sauce Take mackerel and chop into pices. Place in water and verjuice and boil them with mint and with other herbs. Colour it green or yellow and serve it forth. For the modern redaction, see the recipe for Mackerel in Sauce.
Pyes in braſey · Ꞇe pyes +̅ ỽndo ē on þe wombes +̅ waie ē clene +̅ lay ē on a roſt yrne · þēne tae goꝺe wyne +̅ pouꝺo  ꝫ̅ꝫ̅ · +̅ ug  goꝺe wyne +̅ alꞇ +̅ boyle it  an erꞇen pāne +̅ meſſe fort þe pye +̅ lay þe ew onowaɼꝺ ·	Pikes in Compound Sauce Take pikes and gut them by the belly and wash them clean and lay them on a roasting iron then take good wine and ground ginger and a good deal of sugar and salt and boil it in an earthern pan and serve the pike forth and pour over the sauce. For the modern redaction, see the recipe for Pykes in Brasey.
Porpays  brot · e as þu maeſt noumbles of flee wꞇ oynos ·	Porpoise in Broth Prepare as you prepare Noumbles of Flesh with onions.
Balloc brot · Ꞇe eelus +̅ ylꝺ ē +̅ eɼue ē ꞇo pecys +̅ ꝺo ē ꞇo eeþ  watꝯ +̅ wyne ſo þꞇ iꞇ be a litul ouꝯſtepeꝺ . ꝺo þer ꞇo auge +̅ oþꝯe erbes wiꞇ fewe oynos y mynceꝺ. +̅ wan þe eelus buþ oꝺen y nowꝫ ꝺo ē  a ỽeſſeỻ . ꞇae a pie +̅ erue yꞇ ꞇo gobeꝯ +̅ eeþ ȳ in þe ſame bɼoꞇ · ꝺo þꝯꞇo pouꝺo · ꝫ̅ꝫ̅ · galyngale · canel · +̅ prꝑ · +̅ ſalꞇ iꞇ +̅ caſt þe eelus þꝯꞇo anꝺ meſſe iꞇ forꞇ ·	Take eels and skin them, and slice them into pieces and cook them by boiling in wine and water so that they be a little steeped therein. Add to this sage and other herbs with a few minced onions, and when the eels have boiled sufficiently remove to a dish. Take pike and slice into serving pieces then boil in the same broth [as used for the eels] and add pround ginger, galyngale, cinnamon and pepper. Season with salt and add to it the eel pieces and serve it forth. For the modern redaction, see the recipe for Balloc Broth.
Elys in breweꞇ · Ꞇe cɼuſtꝯ of breꝺe +̅ wyne +̅ mae a lyrꝯ · ꝺo þꝯꞇo oynos y mynced · pouꝺo  ꝫ̅ꝫ̅ · +̅ canel · +̅ a liꞇul waꞇꝯ +̅ wyne þꞇ [· loe] þꞇ iꞇ be y ſtepeꝺ · ꝺo þꝯꞇo alꞇ · eɼf þyn eelys +̅ ſeeþ ē wel ·	Eels in Brewet Take breadcrmbs and wine and mix together then add minced onions, powdered ginger and cinnamon and a little water and wine. Ensure that it is steeped then season with salt. Slice your eels and boil them thoroughly and serve them forth. For the modern redaction, see the recipe for Eels in Bruet.
Cawꝺel of samo · Ꞇe þe guꞇꝯ of ſamo anꝺ mae ē clene· ꝑboyle em a liꞇul · ꞇae ē ỽp +̅ ꝺyce em · lyꞇ þe wiꞇe of lees +̅ erue ē ſmale · cole þe bɼoꞇ +̅ ꝺo þe lees þꝯinne wiþ oyle +̅ lat iꞇ boyle ꞇogyꝺeɼ yſeɼe· ꝺo þe ſamo y coꝛne þꝰinne · mae a lyo  of almaꝰ myle +̅ of bɼeꝺe +̅ caſꞇ þꝯꞇo ſpyce · afɼo +̅ ſalꞇ ſeeþ iꞇ wel +̅ loe þꞇ iꞇ be noꞇ ꞇo ſtonꝺyng·	Caudle of Salmon Take the intestines of salmon and wash them clean. Parboil them a little then remove from the liquid and dice them. Shred the whites of leeks and chop finely. Cool the stock, add to this the leeks and oil, and let them boil together. Add the pieces of salmon therein then make a liaison of almond milk and of bread and add to this spices, saffron and salt. Boil it thoroughly, but make certain that it is not too thick. For the modern redaction, see the recipe for Caudle of Salmon.
Plays in cynee · Ꞇe plays +̅ myꞇe ē ꞇo pecys +̅ fry ē  oyle · ꝺrawe a lyo  of bɼede +̅ goꝺe bɼoꞇ +̅ ỽynegꝯ +̅ ꝺo þꝰꞇo pouꝺo  · ꝫ̅ꝫ̅ · peꝑ +̅ canel +̅ ſalꞇ +̅ colo  iꞇ wꞇ ganꝺy grene +̅ loe þꞇ iꞇ be noꞇ ꞇo ſtonꝺyng ·	Place in Spiced Bread Sauce Take plaice and chop to pieces and fry them in oil. Strain a liaison of bread and good broth and vinegar and add tp this powdered ginger, pepper and cinnamon and salt. Colour it with green goose fat and ensure that it's not cooked too stiff. For the modern redaction, see the recipe for Plaice in Spiced Bread Sauce.
ffor ꞇo mae flampens · Ꞇe clene por +̅ boyle iꞇ ꞇenꝺɼe +̅ þāne ewe iꞇ ſmale · +̅ þanne bray iꞇ ſmale  a moꝛꞇ᷑ · ꞇae fygꝯ +̅ boyle ē ꞇenꝺɼe  ſmal ale anꝺ bray ē +̅ ꞇenꝺɼeɼ ꞇeſe þꝯwꞇ · þanne waye ē  waꞇ anꝺ þēne bray ē alle ꞇo giꝺeɼ wiþ ayro · þēne ꞇae pouꝺo  of peꝑ oɼ elli [powo] marcanꞇ̅ +̅ ayɼo +̅ a porcio of afro +̅ alꞇ +̅ þēne ꞇae · blan sugꝯ +̅ ayɼo +̅ flo  +̅ mae a paſt wꞇ a ɼolleɼꝯ · þenne mae þof male peleꞇꝯ +̅ fɼye ē bɼowne  clene grece +̅ eꞇ ē ayꝺe · þan mae of þꞇ oþꝯ ꝺel of þꞇ paſt long coffyn +̅ ꝺo þꝯ comaꝺe þꝯinne +̅ cloſe ē fayr  wꞇ a couꝯꞇour  [+̅ pynce ē ſmale about · þāne yt aboue foure oþꝯ ſex wayes þanne tae eu̅y of þꞇ uttyng up +̅ þāne colo  iꞇ wꞇ ꝫoles of ayro +̅ plaꞇ ē þice ꞇo þe flaumpeyns aboue þꝯ þu uꞇꞇeſt ē +̅ eꞇꞇe em  an oỽene +̅ laꞇ ē bae eſelic +̅ þenne ꝯue em foɼꞇ ·	Take fresh pork and boil it until tender then slice it finely and pound it to a paste in a mortar. Take figs and boil them tender in a little ale and pound to a paste and mix with cheese. Then wash them in water and then mix them all together with eggs. Then take powdered pepper or else marchant powder and eggs and a portion of saffron and salt. Then take white sugar, eggs and flour and make a paste with a roller. Then form this into small balls and fry them until brown in clear lard and set them aside. Then use the other part of the paste to make long, lidless, pies and fill them with thin comadore and close them well with a lid and pinche them gently all the way around [to seal]. Then make four or six slits then take each of the pies up and then colour it with the yolks of eggs, and pour them thickly into the flaumpens above where you slit them and set them in an oven and let them bake gently and then serve them forth. For the modern redaction, see the recipe for To Make Pasta Pies.
ffor ꞇo mae noumbles in lenꞇ · Ꞇe þe bloꝺe of pyes oþꝯ of cog  anꝺ nyme þe pacꝯ of pies · of cong  +̅ of grete coꝺlyng +̅ boyle ē ꞇenꝺur +̅ mynce ē male +̅ ꝺo ē  þaꞇ bloꝺe ꞇae cruſtꝯ of wiꞇe breꝺe +̅ ſtrayne iꞇ þoɼow a cloꞇ +̅ þan [take] oynos y boyleꝺ +̅ y mynceꝺ · ꞇae peꝑ +̅ safɼo · wyne · ỽynegꝯ oþꝯ ayſel oþꝯ alegꝯ +̅ ꝺo þꝯꞇo +̅ ꝯue iꞇ forꞇ ·	Take the blood of pikes or of conger eels and take the paunches of pikes and of conger eelse and of large codling and boil them a little and mince them finely and cook them in the blood. Take the crusts of white bread and strain it through a cloth. Then take boiled and minced onions. Take pepper and saffron, wine vinegar or other vinegar or ale vinegar and mix with the other ingredinets and serve it forth. For the modern redaction, see the recipe for Stewed Fish Intestines for Lent.
ffor ꞇo mae cauꝺo for lent · Ꞇe bloꝺe of gurnaɼꝺes anꝺ cong  · +̅ þe pacꝯ of gurnaɼꝺ +̅ boyle ē ꞇender +̅ mynce ē smale +̅ make a lyo  of wiꞇe cruſtꝯ +̅ oynos y mynceꝺ · bray iꞇ  a moꝛꞇꝯ +̅ þenne boyle iꞇ ꞇo gyꝺꝯ ꞇyl iꞇ be ſtonꝺyng · þane ꞇae ỽynegꝰ or ayſel +̅ safro +̅ puꞇ iꞇ þꝰ anꝺ ꝯue iꞇ forꞇ ·	Take the blood of gurnards and conger eels and the paunches of gurnards and boil them until tender and mince them finely and make a blend of white crusts and minced onions and pound it in a mortar and then boil it together until it is still. Tehn take [wine] viengar or other vinegar and saffron and add to the mixture and serve it forth.
ffurmenꞇe wꞇ poꝛpay · Ꞇ clene weꞇe +̅ bete yꞇ male in a moꝛꞇꝰ +̅ fanne ouꞇ clene þe ꝺouſt · +̅ þāne way iꞇ clene +̅ boyle iꞇ ꞇyl iꞇ be ꞇenꝺur +̅ broen · +̅ þāne ꞇa þe ecunꝺe myle of almanꝺꝯ +̅ ꝺo þ ᷑ꞇo · boyle ē ꞇo gyꝺꝯ ꞇyl iꞇ be ſtonꝺyng +̅ ꞇa þe furſt myle anꝺ alye iꞇ ỽp wꞇ a pēne · ꞇa ỽp þe porpay out of þe furmenꞇe +̅ leſ em in a ꝺie wꞇ oꞇe waꞇꝯ anꝺ ꝺo safro ꞇo þe furmenꞇe · +̅ yf þe porpays be alꞇ eeþ iꞇ by ȳ self anꝺ ꝯue iꞇ forꞇ ·	Take hulled wheat and beat it finely in a mortar and fan out the dust. Then wash it clean and boil it until it tender and browned. Then take the second milk of almonds and add thereto. Boil them together until it is still and take the first milk and mix it up with a feather. Take the porpoise out of the furmente slice them then add to a dish with hot water and add saffron to the furmente and if the porpoise is salty boil it by itself and serve it forth.
ffyleꞇꞇꝯ in galynꞇyne · Ꞇ por +̅ ɼoſt iꞇ ꞇil þe bloꝺe be ꞇryeꝺ ouꞇ +̅ þe bɼoꞇ · ꞇae cruſtꝯ of bɼeꝺe +̅ bray ē  a moꝛꞇꝯ anꝺ ꝺrawe ꝯē þoɼow a cloꞇ wiþ þe broꞇ þenne ꞇae oynos +̅ leſ ē on breꝺe +̅ ꝺo ꞇo þe broꞇh · +̅ þāne ꞇae por leſe iꞇ clene wꞇ a ꝺreſſyng nyf +̅ caſt iꞇ in ꞇo þe bɼoꞇ +̅ lat iꞇ boyle al iꞇ be morꝯ ꞇenꝺur · þāne ꞇa þat lyo  þꝯ · +̅ þenne ꞇae a porcio of peꝑ +̅ aꝺɼes +̅ ꝺo þꝰꞇo · +̅ þāne ꞇae ꝑſel +̅ yſope +̅ mynce yt male +̅ ꝺo þꝯꞇo · +̅ þanne ꞇae reꝺe wyne oþꝯ wyꞇe greſe anꝺ rayſos +̅ ꝺo þꝯꞇo anꝺ leꞇe iꞇ boyle a liul . anꝺ þenne eɼue iꞇ forꞇ ·	Fillets in Galantyne Take pork and roast it until the juices run clear and the broth [prepared beforehand]. Take crusts of bread and pound them in a mortar and pass them through a cloth with the broth. Then tkae onions and slice them with bread and add to the stock. Then take pork and slice it cleanly with a dressing knife and add it to the pan of stock and let it boil until it is more tender. Then add to it that liaison [of bread and broth]. Then take a portion of pepper and sandalwood and add to the pan. Then take parsley and hissop and mince it finely and add to the pan. Then take red wine or white lard and raisins and add to the pot and let it boil a little and then serve it forth. For the modern redaction, see the recipe for Filetes in galyntyne.
Ỽeel in bu̅naꝺe · Ꞇ fayr ỽeel +̅ yꞇ in male pecys +̅ boyle iꞇ ꞇenꝺur  fyne bɼoꞇ oþꝯ in waꞇꝯ þēne ꞇa wiꞇe breꝺe oþꝯ waſtel +̅ ꝺɼawe þꝯ of a wiꞇe lyo  wꞇ fyne bɼoꞇ · +̅ ꝺo þe lyo  ꞇo þe ỽeel +̅ ꝺo afɼo þꝯꞇo · þāne ꞇae ꝑſell +̅ bray yꞇ  a moꝛꞇꝯ +̅ þe uys þꝯof ꝺo þꝯꞇo +̅ þāne þis is alf ꝫelow +̅ alf grene · þāne ꞇae a porcio of wyne +̅ pouꝺo  marchat +̅ ꝺo þꝯꞇo and let iꞇ boyle wel · +̅ ꝺo þꝯꞇo a liꞇul of ỽynegꝯ +̅ ꝯue iꞇ forꞇ ·	Take tender veal and cut into small pieces and boil it until tender in fine broth or in water. Then take white bread or fine white bread and strain this into a white laison with fine broth and add this liaison to the veal and add to this saffron. Then take parsely and pound in a maortar and the juice of this to the pan and then it should be half yellow and half green. Then take a portion of wine and marchant powder and add to the dish and let it boil thoroughly and add a little vinegar and serve it forth.
Sooles in cynee · Ꞇe ooles +̅ ylꝺ ē · eeþ ē  watꝯ · myꞇe ē on pecy +̅ ꞇae away þe fynne · ꞇae oynos y boyleꝺ +̅ grynꝺe þe fynnꝯ þꝯwiþ +̅ breꝺe · drawe iꞇ ỽp wiþ þe self broꞇ · ꝺo þꝰꞇo pouꝺo  foꝛꞇ · afro · ony claryfieꝺ wiþ alꞇ seeþ iꞇ al y ferꝯ · broyle þ oolꝯ +̅ meſſe iꞇ in ꝺyꝯ +̅ lay þe ew aboue anꝺ ꝯue iꞇ forꞇ ·	Soles in Spiced Bread Sauce Take soles and skin them. Boil them in water and chop into pieces and remove the fins. Take boiled onions and grind the fins with these and with bread. Strain with the cooking stock and add powder fort, saffron and honey clarified with salt. Boil it all together. Broil the soles and arrange in a dish. Pour over the sauce and serve it forth.
Ꞇenches in cynee · Ꞇe ꞇencꝯ +̅ myꞇe ē on pecys frye ē ꝺrawe a lyo  of rayſos coꝛas wꞇ wyne +̅ watꝯ· ꝺo þeɼꞇo ole rayſos · pouꝺɼꝯ of ꝫ̅ꝫ̅ · of clowꝯ of canel · of peꝑ · ꝺo ꞇe ꞇencꝯ þꝯꞇo +̅ eeþ ē wiþ ugꝯ [cypre] +̅ alꞇ +̅ meſſe iꞇ forꞇ ·	Tenches in Spiced Bread Sauce Take tenches and chop to pieces and fry them. Strain a liaison of currants with wine and water and add to this whole raisins and powders of ginger, of cloves and cinnamon. Add the tench pieces to this and boil with Cyprus sugar and salt and serve it forth.
Oyſters in greuey · Scyl oyſters anꝺ ſeeþ ē ī wyne +̅ in ar owne broꞇ · cole þe broꞇ þorow a cloꞇ · ꞇae almanꝺes blaceꝺ · grynꝺe ē +̅ ꝺrawe ē ỽp wiþ þe self broꞇ +̅ alye iꞇ wꞇ flo of ɼy +̅ ꝺo þe oyſter þꝯinne · caſt in pouꝺo · ꝫ̅ꝫ̅ · ug  mace · gibybus +̅ alꞇ · eeþ iꞇ noꞇ ꞇo ſtonꝺyng +̅ ꝯue iꞇ forꞇ ·	Oysters in Gravy Shuck the oysters and boil them in wine and in their own liquor. Coole the broth through a cloth. Take blanched almonds, grind then and strain them up with the cooking stock and thicken it with rice flour and add the oysters to this. Mix in powdered ginger, sugar and mace. Boil it, but do not allow to become too stiff, and serve it forth.

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