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The Form of Cury Recipes Page 6

The Forme of Cury

yſſew of fruyt · Ꞇe fygus +̅ rayſos · pye em +̅ waye em in wyne · grynꝺe ē wiþ ales +̅ perus y pareꝺ +̅ y pyeꝺ clene · ꝺo þꝯꞇo goꝺe pouꝺo  anꝺ ole ſpyces , mae balles þꝯof +̅ fry ē in oyle +̅ ſꝯue foꝛt ·	Take figs and raisins, pick them clean and wash them in wine. Grind them with pared apples and pears, picked clean. Add to this good powders and while spices. Form into balls, fry in oil and serve it forth. For the modern redaction, see the recipe for Russhewses of Fruyt.
Daryols · Ꞇe creme of cowe myle oþꝯ of almaꝺꝯ ꝺo þꝯꞇo ayro wyꞇ ug  · afro +̅ ſalꞇ meꝺle hyt y ferꝯ ꝺo yꞇ in  coffyn of two ynce ꝺepe · bae ꞇ wel + cꝯ ·	Take the cream of cow milk, or of almonds and add eggs with sugar, saffron and salt. Beat it together and place in a raised pie crust of two inches deep. Bake it well and serve it forth. For the modern redaction, see the recipe for Daryols.
fflaumpeyns· Ꞇe fat por y ſoꝺe · pye yꞇ clene · grynꝺe it ſmale · grynꝺ ceſe +̅ ꝺo þer to wiþ ug  anꝺ goꝺe pouꝺos · mae a coffyn of n ynce ꝺepe +̅ ꝺo þis fars þꝯinne · mae a tymme foyle of goꝺe paſt +̅ erue out þer of male poynꞇꝯ · fry ē in fars · anꝺ bae iꞇ ỽp +̅ ꝯue yt foꝛþ ·⸣	Take boiled fatty pork, pick it clean and grind it finely. Grind cheese and mix thereto with sugar and strong powders. Form a raised pie of an inch deep and place the stuffing inside. Make a thin sheet of good paste and cut into small points. Fry these in grease and bake it up and serve it forth. For the modern redaction, see the recipe for Flaumpens.
Cewettꝯ on fle ꝺay · Ꞇe þe lyrꝯ of por +̅ erue it all ꞇo pecys +̅ ennꝯ þꝯwiþ · +̅ ꝺo it in a panne +̅ fry yt · +̅ mae a coffyn as ꞇo  ſmale pye +̅ ꝺo þꝯn · +̅ ꝺo þerỽon ꝫolꝯ of ayro arꝺe · pouꝺo  of ꝫ̅ꝫ̅ . +̅ ſalꞇ couꝯe it +̅ fry t in grece · oþꝯ bae iꞇ wel +̅ ꝯue fort ·	Take the liver of pork and chop it finely and add chicken meat to it and place in a pan and fry it and make a raised pie, as for a small pie and add the forcemeat. Sprinkle over the yolk of a hard-boiled egg, goround ginger and salt. Cover it, fry it in grease or bake it well and serve it forth. For the modern redaction, see the recipe for Chewetts for Flesh Days.
Cewetꝯ on fye day · Ꞇe turbut · aꝺo · codlyng · and ae · and ſeeþ it · grynꝺe it ſmale · anꝺ ꝺo þꝯꞇo datꝯ groꝺen · rayſos pynꝯ · goꝺe powꝺoꝯ and ſalt · mae coffyns as tofore ſaiꝺe · cloſe þi þꝯinne · +̅ grye it ī oyle. oþꝯ ſtue it in ꝫ̅ꝫ̅ ſug · oþꝯ ī wyne · oþꝯ bae it · +̅ ꝯue it foꝛꞇ ·	Take turbot, haddock, codling and hake and boil it. Grind it finely and add to it ground dates, raisins, pine nuts, strong powder and salt. Make a raised pie, as mentioned before. Close this [frocemeat] therein and fry it in oil. Otherwise stew it in ginger, sugar or in wine, otherwise bake it and serve it forth. For the modern redaction, see the recipe for Chewetts for Fish Days.
Haſtletꝯ of fruyt · Ꞇe fygꝯ y qrteriꝺ · rayſos ool ꝺatꝯ and almaꝺꝯ oole and ryne ē on a ſpyt and rooſt ē · +̅ enꝺore em as p̅me ꝺoꝛryes +̅ ꝯue iꞇ foꝛꞇ·	Take quartered figs, raisins, whole dates and whole almonds and run them on a spit and roast them and decorate them as pomme dorryes and serve them forth For the modern redaction, see the recipe for Hastletes of Fruyt.
Comaꝺore · Ꞇe fygꝯ +̅ rayſos · pye em and waise ē clene · ſalꝺe ē ī wyne · grynꝺe ē right ſmale · caſt ſug  ī þe ſelf wyne · anꝺ foꝺe iꞇ togy̅ꝺ  · ꝺrawe it ỽp thorugh a ſtryno · +̅ alye up þe fruyt þꝯwꞇ · tae goꝺe peerys and applꝯ · pare em anꝺ tae þe beſt grynꝺe em ſmale anꝺ caſt þꝯꞇo · ſet a pot on þe fyre wiþ oyle and caſt alle þiſe þyngꝯ þꝯinne · anꝺ ſtere it warliche +̅ epe iꞇ wel fro brēnyng · +̅ wan it is fyneꝺ caſt þꝯꞇo powdos of ꝫ̅ꝫ̅ of canel +̅ of galyngale · ool clowꝯ flo  of canel · +̅ macys oole · caſt þꝰꞇo pynꝯ a litel fryeꝺ ī oile +̅ ſalt +̅ wan it is ynow fyneꝺ ༘=61; tae it up and ꝺo it ī a ỽeſſel +̅ lat it ele. +̅ wan it is colꝺe  erue out wꞇ a nyf ſmale pecys of þe gretneſſe +̅ of þe lengt of a litel fyng  · +̅ cloſe it faſt ī goꝺe paſt · +̅ frye ē ī oyle · +̅ ꝯue it foꝛt ·	Take figs and raisins, pick them over and wash them clean. Scald them in wine and grind them farily small. Place sugar in the cooking wine and mix it together. Pass through a strainer and combine with the fruit. Take good pears and apples, pare them and take the best. Grind these finely and add to the dish. Set a pot on the fire with oil and add all the ingredients to this and stir it constantly and make certain that it does not burn. And whe it is done add to it the powders of ginger, of cinnamon, of galyngale, whole cloves and ground cinnamon and whole mace. Add to it a few pine nuts fried in oil and salt and when it is sufficiently done : take it from the pan and place in a dish and let it cool. And when it is cold, karve out with a knife small pieces about the length of your little finger and enclose it in a good paste and fry them in oil nad serve it forth. For the modern redaction, see the recipe for Comadore.
Chaſtletes · Ꞇe and mae a foyle of goꝺe paſt wit a roỻer of a foot broꝺe · +̅ lyng by cūpas · make iiij coffyns of þe ſelf paſt uon þe rollerꝯ þe gretneſſe of þe ſmale of þyn arme· of vi ynce depneſſe · mae þe gretus̅ꞇ ī þe myꝺꝺell· faſten þe foile ī þe mout upwarꝺe · +̅ faſten þee oþꝯe foure ī euꝯy yꝺe · erue ouꞇ eynꞇlyce yrnels aboue ī þe manꝯ of batelyng anꝺ ꝺry em aɼꝺ in an oỽene oþꝯ in þe ūne · n þe myꝺꝺel coffyn ꝺo  fars of por wiþ goꝺe powꝺo  anꝺ ayro ɼaw wiꞇ ſalt +̅ colo  it wꞇ afro · anꝺ ꝺo n a anoþꝯ creme of almaꝺꝯ · +̅ elꝺ in anoþ creme of cowe myle wꞇ ayro · colo  yꞇ wꞇ aꝺres · n a noþꝯ man᷑e  fars of fygꝯ · of rayſos · of ales · of perꝯ · +̅ olꝺe it browne · n a noþꝯ man᷑e ꝺo fars as to frytos blaunce · +̅ colo  yt grene · put þis ī þe oỽene anꝺ bae yt wel +̅ sꝯue it forꞇ wꞇ ew ardaꞇ ·	Little Castles Take and make a sheet of good paste and roll it a foot broad and longer by measure. Make theree standing pies of this paste upon the roller, the size of the small of your arm and of 6 inches depth. Place the largest in the centre and fasten the sheet [of pastry] in the mouth, upwards and attach the other four on every side. Carve out a quantity of battlements above, in the manner of embatreling and dry them hard in an oven, or otherwise in the sun. In the centre of the standing crust place a forcemeat of pork with pork fat and raw eggs with salt and colour it with saffron and place in another almond cream and place in another the cream of cow milk with eggs, coloured with sandalwood. In another place : a stuffing of figs, raisins, apples and raisins and make it brown. In another place a stuffing of white fritters and colour it green. Put this in the oven and bake it well. Serve it forth with hot water. For the modern redaction, see the recipe for Chastletes.
Ꞇo mae two pecys of fleſ to faſten to gyꝺer · Ꞇe a pece of freye flee +̅ ꝺo yꞇ in a poꞇ for ꞇo ſeeþ · oþꝯ ꞇae a pece of frey fley +̅ erue iꞇ al ꞇo gobetꝯ · ꝺo yꞇ ī a poꞇ ꞇo ſeeþ · anꝺ ꞇae þe woſe of comfery +̅ puꞇ yꞇ in þe pot to þe fle anꝺ yt al faſten ano̅ anꝺ þanne erue yt foꝛt ·	To make two peices of flesh stick together Take a piece of fresh meat and boil it in a pot, or take a fpiece of fresh meat and chop into pieces. Place in a pot to boil. And take the roots of comfrey and put it in the pot with the meat and it shall soon fasten. And so serve it forth.
Pur fayꞇe ypocras · Ꞇroyꝫ ỽnces ꝺe queynel · +̅ · iij ·ỽnces ꝺe ꝫ̅ꝫ̅ · spynaɼꝺ [de spayn] le pays ꝺun ꝺenerꝯ garyngale· clowꝯ gylofre · pocuɼe long , noieꝫ mugaꝺeꝫ · maꝫioꝫame caɼꝺemomij de ceſcū ·  qɼꞇꝰ ꝺouce grayne +̅ ꝺe paraꝺys · flo ꝺe queynel ꝺe ceſcū ꝺī ỽnce ꝺe ꞇouꞇꝯ oiꞇ faiꞇ pouꝺo  +̅ cꝯ ·	To Make Hippocras Three ounces of cinnamon and three ounces of ginger. One pennyworth of Spanish spykenard. Galyngale, cloves, long pepper and nutmeg. Marjoram and cardamom, a quarter ounce of each. Grains of paradise and cassia buds, a thent of an ounce each. So make the powder and use it. For the modern redaction, see the recipe for Pur Fayte Ypocras.
ffor to mae blan magꝯ · Puꞇ rys in watꝯ al a myꝫꞇ · +̅ at moɼow waye ē clene · afturwarꝺ put em ꞇo þe fyrꝯ fort berſt · +̅ noꞇ ꞇo myce · ſiꞇen tae brawne of capos or of ennꝰ ſoꝺen . +̅ ꝺrawe it ſmale · aftur tae myle of almaꝺꝯ +̅ puꞇ in ꞇo þe rys anꝺ boyle yꞇ anꝺ wan iꞇ ys y boyleꝺ : put n þe brawne +̅ alye it þꝯwiþ þat iꞇ be wel chargeat +̅ mong iꞇ fynely wel þt yt yt noꞇ ꞇo þe poꞇ . +̅ wan yꞇ i ynow boyleꝺ +̅ cargeat : ꝺo þꝯ ug  gode part · put þꝯin almaꝺꝯ fryeꝺ +̅ wyꞇe grece fryeꝺ of poꝛ frey +̅ ſalt · +̅ wan yꞇ is dreſſeꝺ in dyꝯ  ſtrawe þꝯon ug  +̅ ſtye þꝯn almaꝺꝯ y fryeꝺ in wyꞇe grece +̅ ꝺreſſe iꞇ foꝛꞇ ·	To make blank mange Soak rice in water over night and the following morning wash it clean. Afterwards put them over a hot fire so that they burst, but not too much. then take the flesh of capons or of hen, boiled and chop it finely. After take lamond milk and mix with the rice and boil it and when it has boiled put in the chicken meat and mix together, so that it becomes very stiff and stir it very well, so that it does not stick to the pot. And when it has cooked sufficiently and is very stiff add to it a large amount of sugar and put in almonds fried in white grese and dish it forth. For the modern redaction, see the recipe for For to make blank manger.
ffor to mae blan ꝺeſyrꝯ · Ꞇe brawne of ennꝯ oꝛ capo y ſoꝺen wiþ ouꞇē þe yn · anꝺ ewe em as ſmale as þu may anꝺ grynꝺe em ī a moꝛtꝯ · aftur tae goꝺe myle of almaꝺꝯ +̅ puꞇ þe brawne þꝯinne +̅ ſtere em wel ꞇogyꝺer +̅ ꝺo em ꞇo ſeeþ · +̅ take flo  of rys +̅ of amyꝺo · +̅ lay iꞇ ſo þat yꞇ be wel cargeat · +̅ ꝺo þꝯꞇo ug  a goꝺe parꞇy · +̅ a parꞇy of wyꞇe grece · +̅ wan it is put ī dyꝯ ſtrawe ỽon blace powꝺo  · +̅ þan put n blan ꝺeſyrꝯ +̅ mawmanye ī ꝺyꝯ ꞇo gyꝺer , +̅ cꝯ ·	To Make White Desire Take the meat of chicken or of capons boiled without their skins and chop it as finely as you can and grind them in a mortar. After, take fine almond milk and put in the meat and stir it well together and place in a pan to boil. Take rice flour and wheat starch and mix them it so that the mixture is stiff. Add to this a generous quantity of sugar and a quantity of white greese and when it is put in dishes scatter over it powder blanch and then put the blank desire and mawnenny in dishes together and serve it forth. For the modern redaction, see the recipe for Blank Desire.
ffor to mae mawmany · Ꞇe þe ceſe +̅ of fley of capo or of ennꝯ anꝺ a ſmale anꝺ grynꝺe em ſmale ī a moꝛtꝯ · ꞇae myle of almaꝺꝯ wiþ þe brot of frey fleye or beef +̅ puꞇ þe fleye in þe myle oꝛ ī þe broꞇ · eꞇ em ꞇo þe fyre anꝺ lye em wiþ flour of rys oꝛ gaſtbo of amyꝺo a cargeant al þe blan deſyre anꝺ wiꞇ ꝫoles of ayro anꝺ ſafro for to mae it ꝫelow +̅ wan it ys ꝺreſſyt in dyꝯ wiþ blan deſyre : ſtye a boue clowes ꝺe gylofre · anꝺ ſtraw pouꝺo  of galyngale aboue +̅ ſꝯue foꝛþ·	Take cheese and the flesh of capons or chickens and beat finely in a mortar. Take almond milk made with the broth of fresh beef or other fresh meat and put the meat in the milk or in the broth and place on the fire. Thicken with rice flour and fine white bread or wheat starch so that it is as stiff as blank desire and with yolks of eggs and saffron so that it is coloured yellow. And when it is dished up with blank desire stick on the top clove gillyflowers [clove pinks] and scatter powder of galingale on top and serve it forth. For the modern redaction, see the recipe for Mawmenee.
Pety parnant ·. Ꞇe [male] marow · ole paraꝺ anꝺ erue it rawe , pouꝺo  of gyngꝯ · ug  · +̅ ꝫoles of ayro · ꝺatꝯ mynceꝺ · rayſos of cora · ſalt a lytul · anꝺ loe þat þou mae þy paſt wiþ ꝫoles of ayro anꝺ þat no wat  come þꝯꞇo · anꝺ fourme þy coffyn anꝺ mae ỽp þy paſt ·	Take bull marrow, extract it and chop it raw [add] ground ginger, sugar and the yolks of eggs with minced dates, currants and a little salt. Be sure to make your paste with egg yolks and that no water is added to it and form a standing crust pie shell and fill with the marrow mixture [bake until done and serve it forth]. For the modern redaction, see the recipe for Pety parnant.
Payn puff · Eoꝺem mo fait payn puff. but mae it more tendre þe paſt · anꝺ loe þe paſt be roꝺe of þe payn puf as a coffyn +̅ a pye .	Prepare the payn puff as in the previous recipe, but make the paste more tender and ensure that the payn puff paste be rolled, halfway between a standing crust and a pie. For the modern redaction, see the recipe for Payn Puff.

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