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The Form of Cury Recipes Page 5

The Forme of Cury

Muſkels in brueꞇ · Ꞇe muſels · pye ē · eeþ ē wiþ þe owne broꞇ · mae a lyo  of cruſtꝯ of breꝺe +̅ ỽynegꝯ · ꝺo in oynos y mynceꝺ +̅ caſt þe muſels þꝯꞇo +̅ eeþ iꞇ +̅ ꝺo þꝯꞇo pouꝺo  wiþ a liꞇꞇul alꞇ +̅ afro · þe ame wyſe mae of oyſter ·	Take mussels, pick them and boil them in their own liquor. Make a liaison of crusts [of bread] and vinegar and add minced onions and place the mussels in this and boil it. Add to this powder with a little salt and saffron. In a similar manner, you can cook oysters. For the modern redaction, see the recipe for Mussels in Bruet.
Oyſters in cynee. Ꞇe oyſters ꝑboyle ē in þeyrꝯ owne broꞇ · mae a lyo of cruſtꝯ of breꝺe +̅ ꝺɼawe iꞇ ỽp wꞇ þe broꞇ +̅ ỽynegꝯ mynce oyno anꝺ ꝺo þꝯ wiþ erbes +̅ caſt þe oyſters þꝰinne +̅ boyle it +̅ ꝺo þꝯto pouꝺo  foꝛt +̅ alꞇ +̅ meſſe [iꞇ] foꝛꞇ ·	Oysters in Spiced Bread Sauce Take oysters and parboil them in their own liquor. Make a liaison of the crusts of bread and strain it with the stock and vinegar. Mince onions and add to a pan with herbs. Add the oysters to this and boil it. Add to this powder fort and salt and serve it forth. For the modern redaction, see the recipe for Oysters in Spiced Bread Sauce.
Cauꝺel of muſels · Ꞇe +̅ eeþ muſels +̅ pye em clene +̅ waye ē clene ī wyne · ꞇae almaꝺꝯ +̅ bray ē · ꞇae ūme of þe muſels +̅ grynꝺ ē +̅ ōme ewe male· ꝺɼawe þe muſels y gronꝺe wꞇ þe elf broꞇ · wryng þe almanꝺꝯ wiþ fayrꝯ watꝯ ꝺo alle þeſe ꞇo gyꝺeɼ · ꝺo þꝯꞇo ỽꝯious +̅ ỽynegꝯ · ꞇae wiꞇe of lees +̅ ꝑboyle ē wel · wryng ouꞇ þe waꞇꝯ anꝺ ewe ē male · caſt oyle þꝯꞇo wꞇ oynos ꝑboyleꝺ +̅ mynceꝺ male ꝺo þꝯꞇo pouꝺo  foꝛꞇ safɼo +̅ alꞇ a liul · eeþ iꞇ noꞇ ꞇo ſtonꝺyng +̅ meſſe iꞇ forꞇ ·	Caudle of Mussels Take and boil mussels and pick them clean and wash them clean in wine. Take almonds and pound them. Take some of the mussels and grind them and chop some finely and strain the ground mussles with the cooking stock. Wring the almands with fresh water. Combine all these together [in a pan] and add to them verjuice and vinegar. Take the white part of leeks and parboil them well. Wring out the wate and chop it fiely. Add oil to these with onions parboiled and finely minced. Add to this powder fort, saffron and a little salt. Boil it, but not too stiff, and serve it forth. For the modern redaction, see the recipe for Caudel of Muskels.
ortrew of fy · Ꞇe coꝺlyng · aꝺꝺo . oþꝰ ae +̅ lynꝯ wiþ þe ɼawne +̅ eeþ iꞇ wel in watꝯ · pye out þe bone · grynꝺ male þe fy ·ꝺraw a lyo of almaꝺꝯ +̅ breꝺ wꞇ þe elf broꞇ +̅ ꝺo þe fy groꝺen þꝯꞇo +̅ eeþ it +̅ ꝺo þꝯꞇo pouꝺo  forꞇ · afɼo +̅ alꞇ +̅ make iꞇ ſtonꝺyng ·	Mortar-paste of Fish Take codling, haddock or hake and livers with the roes and boil it well in water. Pick out the bones, grind the fish finely. Strain a liaison of almonds and bread with the cooking broth and add the pounded fish to this. Boil it and add powder fort, saffron and salt and cook until stiff. For the modern redaction, see the recipe for Mortar-paste of Fish.
Laūpreys ī galentyne · Ꞇe laumpreys +̅ le ē wꞇ ỽynegꝯ oþꝯ wiþ wiꞇe wyne +̅ alꞇ · alꝺ ē ī waꞇꝯ · lyꞇ ē a liul aꞇ þe nauel · ꞇae ouꞇ þe guꞇꞇꝯ aꞇ þe enꝺe · epe wel þe bloꝺe . puꞇ þe laumprey on a pyꞇ · ɼoſt ȳ +̅ epe wel þe grece · grynꝺe rayſos of coꝛa · ꝺrawe ī ỽp wꞇ ỽynegꝯ · wyne · +̅ cruſtꝯ of breꝺe · ꝺo þꝯꞇo pouꝺo  of ꝫ̅ꝫ̅ · of galyngale · flo  of canel · pouꝺo  of clowe  · +̅ ꝺo þꝯꞇo rayſo of coꝛa ole wiþ þe bloꝺe +̅ þe grece · eeþ iꞇ +̅ alꞇ iꞇ · boyle iꞇ noꞇ ꞇo ſtonꝺyng · ꞇae þe laumprey ꝺo ī ī a chargo +̅ lay þe ew onowarꝺ [+̅ sꝯue iꞇ forꞇ] ·	Take lampreys and flay them with vinegar or with white wine and salt then scald them in water. Slit them a little at the navel and take out the guts at the end. Keep the blood aside. Put the lampreys on a spit, roast it and reserve the drippings. Grind currants and strain it with vinegar, wine and crusts of bread. Add to this the powder of ginger, of galingale, ground cinnamon and ground cloves. Add to this whole currants, the blood and the drippings. Boil it and salt it and continue boiling, but do not allow it to become too thick. Take the lampreys, arrange them on dishes, pour over the sauce and serve it forth.
Laumpros ī galynꞇyne · Ꞇe laumpros +̅ calꝺ ē · eeþ ē · menge pouꝺo galyngale +̅ ſome of þe broꞇ ꞇo gyꝺꝯ +̅ boyle iꞇ +̅ ꝺo þꝯꞇo pouꝺo  of ꝫ̅ꝫ̅ · +̅ ſalꞇ · tae þe laumpros +̅ boyle ē +̅ lay em in ꝺyeꝯ +̅ lay þe ewe aboue · [+̅ sꝯue iꞇ forꞇ.]	Take lampreys and scald them them boil them. Mix together powdered galingale and some of the cooking broth and boil it and add to it ground ginger and salt. Take the lampreys and boil them and lay them in dishes and pour the sauce over [them]. And serve it forth. For the modern redaction, see the recipe for Lampreys in Galingale Sauce.
Loſeyns ī fy ꝺa · Ꞇe almaꝺꝯ ỽnblaceꝺ +̅ wai ē clene · ꝺɼawe ē ỽp wiþ waꞇꝯ · eeþ þe myle +̅ alye iꞇ ỽp wꞇ loſyns · caſt þꝯꞇo afɼo · ugꝯ +̅ alꞇ +̅ meſſe iꞇ forꞇ wiþ colyaꝺɼe ī confyꞇ ɼeꝺe +̅ ue iꞇ foꝛꞇ ·	Take unblanched almonds and wash then clean. Strain them with water, boil the milk and combine it with losenys. Add to this saffron, sugar and salt and garnish it with red coriander seed confyts and serve it forth. For the modern redaction, see the recipe for Lozenge Cakes for Fish Day.
Sowpꝯ of galentyne . Ꞇe pouꝺo of galyngale wiþ ugꝰ anꝺ ſalꞇ anꝺ boyle iꞇ yfere · ꞇae breꝺe y ꞇoſteꝺ +̅ lay þe ſewe onowarꝺ [+̅ sꝯue iꞇ forꞇ.]	Sops of Galingale Take powdered galingale with sugar and salt and boil it together. Take toasted bread and pour the sauce over it and serve it forth. For the modern redaction, see the recipe for Sops of Galingale.
Sobre ſauce · Ꞇe rayſos grynꝺe em wꞇ cruſtes of breꝺe +̅ ꝺrawe iꞇ ỽp wꞇ wyne· ꝺo þꝯꞇo goꝺe powꝺos [anꝺ salꞇ · and seeþ iꞇ · fry roc · looc · ool · oþꝰ ooþꝰ gode fy · caſt þe sewe aboue · +̅ sꝰue iꞇ forꞇ ·	Take raisins and grind them with crusts of bread and strain it up with wine. Add to this good powders and salt and boil it. Fry roaches, loaches, soles or other good fish, pour over the sauce and serve it forth. For the modern redaction, see the recipe for Prudent Sauce.
Colꝺ brewet · Ꞇe creme of almaꝺꝯ ꝺrye yꞇ in a cloꞇ · anꝺ when iꞇ is ꝺryeꝺ ꝺo yꞇ ī a ỽeſſel · ꝺo þꝯ ꞇo ſalꞇ · ug  anꝺ wyꞇe pouꝺo  of ꝫ̅ꝫ̅ · anꝺ þe uys of fenel +̅ wyne · anꝺ let iꞇ ſtonꝺe wel · lay faſt anꝺ meſſe +̅ ꝺreſſe iꞇ foꝛꞇ ·	Cold Bruet Take ground almonds, dry them in a cloth and when they are dried add to a pot with salt, sugar, white powdered ginger and the juice of fennel and wine. Set aside to stand then lay in a dish and serve it forth. For the modern redaction, see the recipe for Cold Brewet.
Peerus in confyt · Ꞇe perus +̅ pare ē clene · ꞇae goꝺe reꝺe wyne +̅ mulberye · oþꝯ aꝺre +̅ ſeeþ þe perꝯ þꝯinne · +̅ wan þey buþ y oꝺe ꞇae em ỽp · mae a yryp of wyne cree · oþꝯ ỽꝯnage wꞇ blace pouꝺo . oþ  wyꞇe ug  +̅ pouꝺo of ꝫ̅ꝫ̅ · +̅ ꝺo þe perꝯ þꝯinne · ſeeþ it a litul anꝺ meſſe it forꞇ ·	Pears in Confyt Take pears and pare them clean. Take good red wine and mulberries or sandalwood and boil the pears with these and when they are sufficiently cooked remove from the pan. Make a syrup of Greek wine or with verjuice with blanche powder or with white sugar and ground ginger and add pine nuts to this. Boil it a litlte and dish it forth. For the modern redaction, see the recipe for Peeres in Confyt.
greꝺouce of fye · Ꞇe loces oþꝯ tencꝯ oþꝯ ſoole +̅ ſmyꞇe ē on pecys. fry ē ī oyle · ꞇae alf wyne alf vynegꝯ · ug  +̅ mae a yrup · ꝺo þꝯꞇo oynos  coꝛue · rayſos coꝛas +̅ grete rayſos ꝺo þꝯꞇo ole ſpyces gooꝺ pouꝺos +̅ ſalꞇ . meſſe þe fye +̅ lay þe ewe a boue anꝺ erue iꞇ foꝛꞇ ·	Fish in Sweet and Sour Sauce Take loaches or tenches or soles and chop into pieces then fry them in oil. Take half wine, half vinegar and sugar and make a syrup. Add to this sliced onions, currants and cretan raisins. Add to this whole spices, good powders and salt. Dish up the fish, pour over the sauce and serve it forth. For the modern redaction, see the recipe for Fish in Sweet and Sour Sauce.
Colꝺ brewet · Ꞇe almaꝺꝯ +̅ grynꝺe ē · ꞇae þe twoꝺele of wyne oþꝯ þe þryꝺꝺel of ỽynegꝯ ꝺrawe ỽp þe almaꝺꝯ þꝯwꞇ · ꞇae aneys · ſug . +̅ bracꝯ of fenel grene a fewe +̅ ꝺrawe ē ỽp to gyꝺꝰ wiþ þe myl · tae pouꝺo  of canel · of ꝫ̅ꝫ̅ · clowes anꝺ mace ole · tae yꝺꝺe oþꝯ cyens · oþꝯ flee +̅ coe ē ſmale +̅ ſeeþ ē · tae al þis fle wan iꞇ is ſoꝺen +̅ lay iꞇ in a clene ỽeſſel +̅ boyle þe ewe +̅ caſt þꝯto ſalt · +̅ þan caſt al þis in þe pot wꞇ flee anꝺ ſerue it forꞇ ·	Cold Bruet Take almonds and grind them. Take two parts of wine and a third part of vinegar. Strain the almonds with these. Take aniseed, sugar and a few green fennel fronds and strain them togeter with the [almond] milk. Take ground cinnamon, ginger, cloves and whole mace. Take kid goat or chickens or other meat and chop them finely and boil them. Take all this meat when it is cooked and lay it in a clean vessel and boil the sauce and season with salt. Then place all these in a pot with the meat. And serve it forth.
Peuorat for ỽeel +̅ veneſo · Ꞇe breꝺe +̅ fry it ī grece · ꝺrawe it ỽp wiþ brot +̅ ỽynegꝯ · ꞇae þꝯto pouꝺo  of peꝑ +̅ ſalt +̅ et yt on þe fyrꝰ · boyle iꞇ +̅ meſſe iꞇ foꝛt ·	Poivrade for Veal and Venison Take bread and fry it in lard. Strain it up with broth and vinegar. Add to this powdered pepper and salt and place on the fire. Boil it and dish it forth. For the modern redaction, see the recipe for Poivrade for Veal and Venison.
Sauce blannce for capos y ſoꝺe · Ꞇe almaꝺꝯ y blaceꝺ +̅ grynꝺ ē al ꞇo ꝺouſt · ꞇemꝑ it ỽp wiþ ỽꝯious +̅ pouꝺo  of ꝫ̅ꝫ̅ · +̅ meſſe it fort 	White Sauce for Boiled Capons Take blanched almonds and grind them to a fine powder. Temper them with verjuice and ground ginger and serve it forth. For the modern redaction, see the recipe for Sawse Blaunche for Capouns Ysode.
Sauce noyre foꝛ capos y roſteꝺ · Ꞇe þe lyuoꝯ of capos +̅ roſt yt wel · ꞇae aneys +̅ grayne ꝺe paryſe gyng ᷑ · canel · +̅ a litul cruſt of breꝺe +̅ grynꝺ it ſmale · +̅ grynꝺe it ỽp wiþ ỽꝯious +̅ wiþ grece of capos · boyle iꞇ anꝺ ſerue it foꝛt ·	Black Sauce for Roast Capons Take the livers of capons and roast them well. Take anise seeds and grains of paradise, ginger, cinnamon and a few crusts of bread and grind them finely. Pound them with verjuice and with the capon drippings. Boil it and serve it forth. For the modern redaction, see the recipe for Black Sauce for Roast Capons.
Galentyne · Ꞇe cruſtꝯ of breꝺe +̅ grynꝺe em male · ꝺo þꝯto pouꝺo  of galyngale · of canel · of ꝫ̅ꝫ̅ · +̅ ſalt it temꝑ yt wit ỽyneg  +̅ ꝺrawe iꞇ ỽp þoꝛow a ſtrayno  +̅ meſſe it foꝛꞇ ·	Galingale Sauce Take the crusts of bread and grind them finely. Add to this powdered galingale, of cinnamon, of ginger and season with salt. Temper it with vinegar and pass it through a strainer and dish it up. For the modern redaction, see the recipe for Galintine.
Gyngenꝯ· Ꞇe paynꝺemayn +̅ pare iꞇ clene +̅ funꝺe it in ỽynegꝯ · grynꝺe yt anꝺ ꞇemp̅ iꞇ ỽp wiþ ỽynegꝯ +̅ wꞇ pouꝺo  · ꝫ̅ꝫ̅ · +̅ ſalt · anꝺ ꝺrawe it þoꝛowe a ſtrayno  anꝺ meſſe iꞇ foꝛꞇ ·	Ginger Sauce Take fine white bread, remove the crusts, dissolve in vinegar, grind it and mix with vinegar and with ground ginger and salt. Pass it through a strainer and serve it forth. For the modern redaction, see the recipe for Ginger Sauce.
Ỽerꝺe auce · Ꞇe ꝑſel · mynꞇe · garle · a litul  ᷑peỻ +̅ auge a litul canel · ꝫ̅ꝫ̅ · peꝑ · wyne · breꝺe · ỽynegꝯ anꝺ ſalꞇ · grynꝺ ꞇ ſmal wꞇ ſafro +̅ meſſe iꞇ foꝛꞇ ·	Green Sauce Take parsley, mint, garlic and a little wild thyme and sage, a little cinnamon, ginger, pepper, wine bread, vinegar and salt. Grind it finely with saffron and dish it up. For the modern redaction, see the recipe for Verde Sawse.
Sauce noyre foꝛ malarꝺ · Ꞇe breꝺe +̅ bloꝺe y boyleꝺ +̅ grynꝺe iꞇ +̅ ꝺrawe it þoꝛow a clot wꞇ ỽynegꝯ · ꝺo þꝰto pouꝺo  of ꝫ̅ꝫ̅ · +̅ of peꝑ +̅ þe grece of þe malaɼꝺ · ſalꞇ iꞇ boyle it wel +̅ ſeɼue iꞇ foꝛꞇ ·	Black Sauce for Malards Take bread and boiled blood and grind it and pass it through a cloth with vinegar. Add to it ground ginger and pepper and the malard fat. Salt it, boil it thoroughly and serve it forth. For the modern redaction, see the recipe for Black Sauce for Malards (or ducks).
Cauꝺel for gee · Ꞇe garle +̅ grynꝺ iꞇ ſmaỻ · afro +̅ flo  þer wꞇ +̅ ſalꞇ . ꞇ̅eꝑ iꞇ ỽp wiþ cowe myle +̅ ſeeþ ꞇ wel anꝺ ſerue it fort ·	Caudel for Geese Take garlic and grind it finely. Add saffron and flour and salt and mix it up with cow milk and boil it thoroughly and serve it forth. For the modern redaction, see the recipe for Caudle for Geese.
Chauꝺyn for swannꝯ· Ꞇe þe lyuo ᷑ anꝺ þe offaỻ of þe wannꝯ +̅ ꝺo iꞇ ꞇo ſeet in goꝺe brot · ꞇae it ỽp · ꞇae ouꞇ þe bonꝯ · ꞇae anꝺ ewe þe fle male · make a lyo  of cruſtꝯ of breꝺe +̅ of þe bloꝺe of þe wan y ſoꝺen · +̅ ꝺo þꝯꞇo pouꝺo  of clowes +̅ of peꝑ +̅ a litul wyne +̅ ſalt +̅ ſeeþ iꞇ +̅ caſt þe fle þꝯꞇo y eweꝺ anꝺ meſſe iꞇ foꝛt wiꞇ þe wan ·	Swan with Chaldron Sauce Take the liver and the offal of the swan and put to boil in good broth. Remove the giblets, take out the bones and chop the meat finely. Make a liaison of bread crusts and of the swan's blood, boiled and add to this ground cloves and pepper and wyne and slt and boil it and add to it the chopped meats and serve it to accompany the Swan. For the modern redaction, see the recipe for Swan with Entrail Sauce.
Sauce camelyne · Ꞇe rayſos of coꝛas +̅ yrnels of noꞇys +̅ cruſtes of breꝺe +̅ pouꝺo  of · ꝫ̅ꝫ̅ · clowes · flo  of canel · bray iꞇ wel ꞇo gyꝺer +̅ ꝺo it þꝯto ſalꞇ ꞇemꝑ ꞇ ỽp wꞇ ỽynegꝯ +̅ meſſe foꝛꞇ ·	Cinnamon Sauce Take currants and pine kernels and bread crusts and the powders of ginger and cloves and ground cinnamon. Grind it thoroughly together and mix it up with vinegar and serve it forth. For the modern redaction, see the recipe for Cinnamon Sauce.
Lumbarꝺ muſtarꝺ · Ꞇe muſtarꝺ eeꝺ +̅ waye yꞇ anꝺ ꝺry it in an oỽene · grynꝺ it ꝺrye · arſe it þoꝛow a arſo ᷑· claryfye ony wiþ wyne +̅ ỽynegꝯ +̅ ſtere it wel ꞇo gyꝺer +̅ mae it ꞇy ynow · +̅ wan þou wolt ſpenꝺ þꝯof  mae iꞇ ꞇye wyꞇ wyne ·	Lombardy Mustard Take mustard seeds and wash them and dry them in an oven. Grind the dry [seeds] and sift them through a sieve. Clarify honey with wine and vinegar and stir in well together and make it thick enough and when you wish to use it, thin with wine. For the modern redaction, see the recipe for Lumbard Mustard.
Nota · Cranes anꝺ eros ul be armeꝺ wiꞇ larꝺes of wyne +̅ eꞇen wiꞇ gyngyuꝯ·	Note Crames and herons should be larded with pork lard and eaten with ginger.
Nota .. Peo anꝺ parꞇryce uỻ be ꝑboyleꝺ larꝺeꝺ anꝺ roſteꝺ anꝺ eten wiꞇ gyngyuꝯ·	Note Peacok and partridge shoudl be parboiled, larded and roasted and eaten with ginger sauce.
ffryto blannceꝺ · Ꞇe almaꝺꝯ blaceꝺ +̅ grynꝺe em al ꞇo ꝺouſt wiþ outen eny lycour · ꝺo þꝯꞇo pouꝺo ᷑ of gyng᷑ · sug ᷑ anꝺ ſalt . ꝺo þe ī a ꞇynne foyle · cloſe iꞇ þꝯinne faſt anꝺ fry iꞇ ī oyle · claryfye ony wiꞇ wyne +̅ bae it þꝯwiþ·	White Fritters Take blanched almonds and grind them to a powder. Place in thin sheets of pastry, close these securely [about the filling] and fry in oil. Clarify honey with wine and cook the fritters in this. For the modern redaction, see the recipe for Frytour Blaunched.
ffryto of paſtronaes of syrwyꝯ +̅ of ale · Ꞇe paſtronaꝯ +̅syrwiꝯ +̅ aleꝯ anꝺ ꝑboyle ē · mae a bato of flo anꝺ ayro · caſt þꝯꞇo ale · afro +̅ ſalꞇ · weꞇe ē ī þe baꞇo +̅ fry ē in oyle or in grece · ꝺo þer ꞇo almaꝺ myl anꝺ ſerue it foꝛꞇ ·	Fritters of Parsnips, Skirrets and of Apples Take skirrets and parsnips and apples and parboil them. Make a batter of flour and eggs and add ale, saffron and salt. Dip them in the batter and gry them in oil or in lard. Add to this almond milk and serve it forth. For the modern redaction, see the recipe for Fritters of Parsnips, Skirrets and of Apples.
ffryto of myl Ꞇe cruꝺꝺꝯ +̅ preſſe ouꞇ þe weye · ꝺo þꝯꞇo ū wyte of ayro · frye em ꝺo þꝯꞇo +̅ lay on ugꝯ +̅ meſſe [it] foꝛꞇ ·	Milk Fritters Take curds and presse out the whey. Add to this some whites of eggs. Fry them, arange in a dish, dust with sugar and serve it forth. For the modern redaction, see the recipe for Frytour of Mylke.
ffrytour of erbes · Ꞇe gooꝺ erbes · grynꝺe em +̅ mesſe ē wꞇ flo  anꝺ waꞇ +̅ a litul ꝫeſꞇ +̅ ſalꞇ anꝺ fry em ī oyle · anꝺ ete ē wiꞇh clere ony ·	Herb Fritters Take good herbs, gring them and mix them with flour and water and a little zest and salt and fry them in oil and eat them with clear honey. For the modern redaction, see the recipe for Frytour of Erebes.

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