Harleian Manuscript 4016

The medieval manuscript known as ‘Harleian Manuscript number 4016’ was written around 1450 A.D. and has approximately 182 recipes (Harleian 4016 is almost exactly the same as the Douce Manuscript number 55, also at the British Museum, and when one source fails, or is incomplete, the other usually provides the answer, and so often – as is the case here – they are collated together). Along with Harleian Manuscript 279 it is also part of what has become known as ‘Two Fifteenth Century Cook 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 » Hare in Wortes * Buttered Wortes * Cabochis * Growelle fforce * Nombles of Veneson * Venyson in broth * Furmenty with venyson * Bourreys * Mortreus de Chare * Brawne in confite * Brawue in confite * Blaunche brawne * Browne in egurdouce * Brawne in peuard * Garbage * Pigge or chiken in Sauge * Stwed Beeff * Stwed Mutton * Capons Stwed * Flathonys * Venyson ybake *

 

PAGE 3 » Frutours * Longe Froutours * Pety pernantes * Auter peti pernantes * Custarde * Custard lumbarde * Tartus of fflesh * Lese fryes * Auter Tartus * Dariolles * Pies of Parys * Crete pyes * Herbe-blade * Chawdwyii * Pikkyll pour le Mallard * Sauce gamelyne * Sauce sermstele * Sauce oylepeuer * Sauce Verte * Sauce Gynger * Sauce Sorell * Sauce galentyne *

 

PAGE 4 » Swan rosted * Crane rosted * Fesaunte rosted * Partrich rosted * Partrich stwed * Heron rosted * Bytor rosted * Curlewe rosted * Egrete rosted * Brewe rosted * Quayle rosted * Pecok rosted * Sorcell rosted * Plouer * Wodekok * Snyte * Conyng * Conyng in Gravey * Conyng or hen in clene broth * Conyng, heii, or Mallard * Gelyne endobat * Gelyne in brothe * Rabette rosted * Kede rosted * Venysoun rosted *

 

PAGE 5 » Vele rosted * Chikfarsed * Chike eudored * Goce or Capon farced * Pigge ffarced * Felettes of Porke endored * Felettes in galentyne * Losinges de chare * Tripe de Mutton * Allowes de Mutton * Browne fryes * Payn purdeuz * Perre * Malasade * Blaunde sorre * Hagas de almoudes * Hanouey * Blamanger * Bukuade * Auter maner bukuade * Brest de motton in sauce * Risshewes de Mary * Lethe lory *

 

PAGE 6 » Tansey * Proyse * Gely * Guissell * Peris in Syrippe * Peris in compost * Chare de Wardone * Mawmene * Longe Wortes de Pesone * Elys in Sorre * Ballok broth * Soppes Dorre * Soppes pour Chamberleyne * Muscules in broth * Muscules in Shelle * Mortrewes of Pesyn * Blanche porrey * Caudell ffery * Prenade * Froyte de almondes * Fried creme de almondes * Creme boiled * Letlardes * Leche lumbarde *

 

PAGE 7 » Auter leche lumbard * Cryspes * Poterous * Risshewes * Potage de egges * Taylours * Malmens bastard * Gyngautrey * Fygey * Chaudewyne * Rapes * Iusshell * Gele of peson * Caudell * Oyle soppes * Caudell de Almondes * Cheaut de Almondes * Lente fFrutours * Lesenges Fries * Risschewes de frute * Trayne roste * Quynces or Wardones in paast * Rastons * Tart de ffruyte * Chewettes *

 

PAGE 8 » Lamprey I-bake * Sauce pour lamprey * Lamprey poudred * Stokfissh in sauce * Lamprons in Galentyne * Lamprons ybake * Oystres in grauey * Oystres in cevey * Pike in galentyne * Pike boyled * Pike in brase * Auter pike in Galentyne * Salmon fressh boiled * Samou roste in Sauce * Troute boyled * Crabbe or Lopster boiled * Perche boiled * Floundres boiled * Shrympes * Breme or Roche boiled * Breme rest ensauce * Plaise boiled * Ray boiled *

 

PAGE 9 » Sole, boiled, rost, or fryed * Gurnard rested or boyled * Another * Menese or loche boiled * Haddok or codlyng * Barbell boyled * Millet boyled * Sturgeon boiled * Sturgeon in broth * Sturgeon pour porpeys * Firmenty with porpeys * Tenche in brase * Another diting of a tenche * Turbut boyled * Turbut roste ensauce * Tripe de Turbut * Welkes boyled * Milkemete * Chared coneys *

 

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