Harleian Manuscript 279
Mammenye Bastarde From Harleian MS 279
The medieval manuscript known as ‘Harleian Manuscript number 279′ was written around 1430 A.D. and it has three parts to it. The first part ‘Kalendare de Potages dyvers’ has 153 recipes, the second ‘Kalendare de Lech Mtys’ has 64 recipes and the third ‘Dyverse bake metis’ has 41 recipes. Along with Harleian Manuscript 4016 it is also part of, ‘Two Fifteenth Century Cookery Books’. There is no doubting the French influence (and courtly life) in these recipes, and while the seasoning of each dish is often quite heavy (to modern tastes at least) they are also overly reliant on strong soured flavours. However, there are also many recipes within this list which are very good to eat, and they should be tried out by the modern cook.
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INDEX TO RECIPES IN THE MANUSCRIPT
PAGE 1 » Front Page * Index *
PAGE 2 » Kalendare de Potages dyvers * Lange wortys de chare * Lange wortys de Pesoun * Iouutes * Caboges * Whyte wortys * Beff y-stywyd * Gruelle a-forcyd * Venysoun with furmenty * Trype de Motoun * Wardonys in Siryppe * Froyde Almaundys * Fryit Creme of Almandys * Creme y-boylid * Quystys Scune * Bowres * Fylettys in galentyne * Garbage * Pertryche stewyd * Smale birdys y-stewyd * Papyns * Blandyssorye * Venyson in brothe * Nomblys of þe venysoun * Drawyn grwelle * Balloke brothe * Coleys *
PAGE 3 » Soupes dorye * Soupes Iamberlayne * Lyode Soppes * Soupes dorroy * Brawun en peuerade * Auter brawune en peuerade * Oyle soppis * Charde wardoun * Perys in composte * Vele, Kede, or Henne in bokenade * Autre Vele in bokenade * Storion en broþe * Oystres in grauy * Oystres in grauy bastard * Gelyne in dubbate * Conyng, Mawlard, in gely or in cyuey * Mortrewys of Fysshe * Mortrewys de Fleysshe * For to make blaunche Perrey * Pommes *
PAGE 4 » Cawdelle Ferry * Taylowres * Bryndons * A potage on a Fysshe day * Cawdel de Almaunde * Gyngaudre * Rapeye * Rapeye * Iuschelle of Fysshe * Charlette * Charlette a-forcyd ryaly * Let Lory * Furmenty with purpaysse * Trype of Turbut or of Codlyng * A gos in hogepotte * Conyngys in graueye * Harys in cyuey * Capon in Consewe * Hennys in bruette * Bruet Sareson * Bruet of Almayne * Bruet of Almaynne in lente * Whyte Mortrewys * Faintempere * Murrey * Talbottys * Conyngys in cyuey *
PAGE 5 » Arbolettys * Spyneye * Brasele * Creme de Coloure * Colouryd sew without fyre * Apple mose * Salomene * Blaundyssorye * Blamangere * Vyand de cyprys bastard * Vyand de cyprys ryalle * Gaylede * Rys * Mammenye ryalle * Mammenye bastard * Elys in Gauncely * Hennys in Gauncely * Vyolette * Oystrys in bruette * Walkys in bruette * Tenche in bruette * Tenche in cyueye * Tenche in Sauce * Chykonys in bruette * Blamanger of Fysshe *
PAGE 6 » Sardeyneȝs * Roseye * Eyroun in poche * Muskelys in bruette * Fygeye * Bolas * Lorey de bolas * Rapeye of Fleysshe * Sore sengle * Prymerose * Gelye de chare * Gelye de Fysshe * Tannye * Sturmye * Bruette sake * Taylys * Quynade * Blaunche de ferry * Sawge * Murreye * Vyaunde de cyprys in Lente * Whyte Mortrewys of Porke * Rapeye * A rede morreye * Stawberye * Chyrioun * Vyolette * Rede Rose * Prymerose * Flourys of hawþorn * A potage on a fyssheday * Brues in lente * A potage colde *
PAGE 7 » Sauke sarsoun * Rapeye * Apple moyle * Applade Ryal * A potage of Roysonys * Chykonys in dropey * Pumpes * Caudel Ferry departy with a blamanger * Egredouncye * Noteye * Vyaunde Ryal * Lampreys in galentyne * Chyconys wyth þe brewes * Blaunche pereye * Ryth so caboges * Brewes in lentyn * Whyte pesyn in grauey * A potage * Caudel owt of lentyn * Creme bastard * Capon in salome * Pompys *
PAGE 8 » Kalendare de Lech Mtys * Brawn in comfyte * Blaunche braun * Pynade * Gyngere brede * Leche Lumbard * Auter maner leche Lumbard * Soupes of salomere * Lete lardys * Mange moleyn * Vyand de Leche * Vyand Leche * Vyand Leche * Vyand leche * Vyand leche * Storioun leche * Chare de wardon leche * Vyand leche * Vyand leche * Pome dorres * Yrchons * An entrayle * For to make Floure of Rys * Pome garneȝ * Waffres * Hagws of a schepe * Franchemyle * Apprayler * Cokyntryce * Mylke Rostyd * Alowys de Beef or Motoun * To make stekys of Venysoun or Beef * A Syrippe pur vn Pestelle *
PAGE 9 » Pygge Farcyd * Puddyng of Capoun necke * Capoun or goos farcyd * Pocerounce * Sauoge * A kyde a-force * Eyroun in lente * Puddyng of Purpays * Raynollys * Froyse in lente * Payn purdew * Meselade * Brawn fryeȝ * Longe Fretoure * Rapeye * Ruschewys in lente * Hanoney * Hagase de Almayne * Cryspis * Ruschewys of Marw * Lesynges de chare * Fretoure * Chawettys fryeȝ * Froyse out of lentyn * Nese Bekys * Mylez in Rapeye * Cruste Rolle * Chawettys a-forsed * Fretoure owt of lente * Towres *
PAGE 10 » Dyverse bake metis * Tartes de Chare – A-noþer manere – A-noþer manere * Daryoles – A-nother manere * Tartes of Fyssche * Chawettys * Chawettys * Malmenye Furnez * Rapeye * Tartes of Frute in lente * Un vyaunde furneȝ sanȝ noum de chare * Un vyaunde furneȝ sanȝ nom de chare * Pety Pernollys * Douceteȝ * Crustade * Crustade lumbard * Flathons * Venyson y-bake * Pety Pernauntes *
PAGE 11 » Quyncis or Wardouns in past * Lamprouns y-bake * Lamprays bake * Tartes de chare * Rastons * Darioles * Pyeȝ de pareȝ * Potrous * Flampoyntys bake * Sew trappe * Herbelade * A Bake Mete * A Bake Mete Ryalle * Crustade Ryal * Crustade * Crustade gentyle * Doucettys * Doucettys a-forcyd * Daryoleȝ * Daryoleȝ * Flathons in lente *
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