ANCIENT COOKERY. A.D. 1381.
I. FOR TO MAKE FURMENTY .
Nym clene Wete and bray it in a morter wel that the holys  gon al of and seyt  yt til it breste and nym yt up. and lat it kele  and nym fayre fresch broth and swete mylk of Almandys or swete mylk of kyne and temper yt al. and nym the yolkys of eyryn . boyle it a lityl and set yt adoun and messe yt forthe wyth fat venyson and fresh moton.
 See again, No. I. of the second part of this treatise.
 Miswritten for _seyth_ or _sethe_, i.e. seeth.
II. FOR TO MAKE PISE of ALMAYNE.
Nym wyte Pisyn and wasch hem and seth hem a good wyle sithsyn wasch hem in golde  watyr unto the holys gon of alle in a pot and kever it wel that no breth passe owt and boyle hem ryzt wel and do therto god mylk of Almandys and a party of flowr of ris and salt and safron and messe yt forthe.
Cranys and Herons schulle be euarund  wyth Lardons of swyne and rostyd and etyn wyth gyngynyr.
 Perhaps _enarmed_, or _enorned_. See Mr. Brander’s Roll, No. 146.
Pecokys and Partrigchis schul ben yparboyld and lardyd and etyn wyth gyngenyr.
V. MORTERELYS .
Nym hennyn and porke and seth hem togedere nym the lyre  of the hennyn and the porke and hakkyth finale and grynd hit al to dust and wyte bred therwyth and temper it wyth the selve broth and wyth heyryn and colure it with safroun and boyle it and disch it and cast theron powder of peper and of gyngynyr and serve it forthe.
 V. Mortrews in Gloss.
VI. CAPONYS INC ONEYS.
Schal be sodyn. Nym the lyre and brek it smal In a morter and peper and wyte bred therwyth and temper it wyth ale and ley it wyth the capoun. Nym hard sodyn eyryn and hewe the wyte smal and kaste thereto and nym the zolkys al hole and do hem in a dysch and boyle the capoun and colowre it wyth safroun and salt it and messe it forthe.
VII. HENNYS  IN BRUET.
Schullyn be scaldyd and sodyn wyth porke and grynd pepyr and comyn bred and ale and temper it wyth the selve broth and boyle and colowre it wyth safroun and salt it and messe it forthe.
VIII. HARYS  IN CMEE .
Schul be parboylyd and lardyd and rostid and nym onyons and myce hem rizt smal and fry hem in wyte gres and grynd peper bred and ale and the onions therto and coloure it wyth safroun and salt it and serve it forth.
 Perhaps _Cinee_; for see No. 51.
IX. HARIS IN TALBOTAYS.
Schul be hewe in gobbettys and sodyn with al the blod Nym bred piper and ale and grynd togedere and temper it with the selve broth and boyle it and salt it and serve it forthe.
X. CONYNGGYS  IN GRAVEY.
Schul be sodyn and hakkyd in gobbettys and grynd gyngynyr galyngale and canel. and temper it up with god almand mylk and boyle it and nym macys and clowys and kest  therin and the conynggis also and salt hym  and serve it forthe.
 _it_, or perhaps _hem_.
XI. FOR TO MAKE A COLYS .
Nym hennys and schald hem wel. and seth hem after and nym the lyre and hak yt smal and bray it with otyn grotys in a morter and with wyte bred and temper it up wyth the broth Nym the grete bonys and grynd hem al to dust and kest hem al in the broth and mak it thorw a clothe and boyle it and serve it forthe.
 Cullis. V. Preface.
XII. FOR TO MAKE NOMBLES .
Nym the nomblys of the venysoun and wasch hem clene in water and salt hem and seth hem in tweye waterys grynd pepyr bred and ale and temper it wyth the secunde brothe and boyle it and hak the nomblys and do theryn and serve it forthe.
XIII. FOR TO MAKE BLANCHE BREWET DE ALYNGYN.
Nym kedys  and chekenys and hew hem in morsellys and seth hem in almand mylk or in kyne mylke grynd gyngyner galingale and cast therto and boyle it and serve it forthe.
XIV. FOR TO MAKE BLOMANGER .
Nym rys and lese hem and wasch hem clene and do thereto god almande mylk and seth hem tyl they al to brest and than lat hem kele and nym the lyre of the hennyn or of capouns and grynd hem smal kest therto wite grese and boyle it Nym blanchyd almandys and safroun and set hem above in the dysche and serve yt forthe.
 Blanc-manger. See again, No. 33, 34. II. No. 7. Chaucer writes it _Blankmanger_.
XV. FOR TO MAKE AFRONCHEMOYLE .
Nym eyren wyth al the wyte and myse bred and schepys  talwe as gret as dyses  grynd peper and safroun and cast therto and do hit in the schepis wombe seth it wel and dresse it forthe of brode leches thynne.
 Frenchemulle d’un mouton. A sheeps call, or kell. Cotgrave. Junius, v. _Moil_, says, “a French moile Chaucero est cibus delicatior, a dish made of marrow and grated bread.”
 Sheep’s fat.
 dice; square bits, or bits as big as dice.
XVI. FOR TO MAKE BRYMEUS.
Nym the tharmys  of a pygge and wasch hem clene in water and salt and seth hem wel and than hak hem smale and grynd pepyr and safroun bred and ale and boyle togedere Nym wytys of eyrynn and knede it wyth flour and mak smal pelotys  and fry hem with wyte grees and do hem in disches above that othere mete and serve it forthe.
 Rops, guts, puddings
 Balls, pellets, from the French _pelote._
XVII. FOR TO MAKE APPULMOS .
Nym appelyn and seth hem and lat hem kele and make hem thorw a clothe and on flesch dayes kast therto god fat breyt  of Bef and god wyte grees and sugar and safroun and almande mylk on fysch dayes oyle de olyve and gode powdres  and serve it forthe.
 See No. 35.
 Breth, i. e. broth. See No. 58.
 Spices ground small. See No. 27, 28. 35. 58. II. No. 4. 17. or perhaps of Galingale. II. 20. 24.
XVIII. FOR TO MAKE A FROYS .
Nym Veel and seth it wel and hak it smal and grynd bred peper and safroun and do thereto and frye yt and presse it wel upon a bord and dresse yt forthe.
 a Fraise
XIX. FOR TO MAKE FRUTURS .
Nym flowre and eyryn and grynd peper and safroun and mak therto a batour and par aplyn and kyt hem to brode penys  and kest hem theryn and fry hem in the batour wyth fresch grees and serve it forthe.
 Pieces as broad as pennies, or perhaps pecys.
XX. FOR TO MAKE CHANKE .
Nym Porke and seth it wel and hak yt smal nym eyryn wyth al the wytys and swyng hem wel al togedere and kast god swete mylke thereto and boyle yt and messe it forthe.
XXI. FOR TO MAKE JUSSEL.
Nym eyryn wyth al the wytys and mice bred grynd pepyr and safroun and do therto and temper yt wyth god fresch broth of porke and boyle it wel and messe yt forthe.
XXII. FOR TO MAKE GEES  IN OCHEPOT .
Nym and schald hem wel and hew hem wel in gobettys al rawe and seth hem in her owyn grees and cast therto wyn or ale a cuppe ful and myce onyons smal and do therto and boyle yt and salt yt and messe yt forthe.
 Hochepot. Vide Gloss.
XXIII. FOR TO MAKE EYRYN IN BRUET.
Nym water and welle  yt and brek eyryn and kast theryn and grynd peper and safroun and temper up wyth swete mylk and boyle it and hakke chese smal and cast theryn and messe yt forthe.
 Quare the meaning.
XXIV. FOR TO MAKE CRAYTOUN .
Tak checonys and schald hem and seth hem and grvnd gyngen’ other pepyr and comyn and temper it up wyth god mylk and do the checonys theryn and boyle hem and serve yt forthe.
 Vide ad No. 60 of the Roll.
XXV. FOR TO MAKE MYLK ROST.
Nym swete mylk and do yt in a panne nyn  eyryn wyth al the wyte and swyng hem wel and cast therto and colowre yt wyth safroun and boyl it tyl yt wexe thikke and thanne seth  yt thorw a culdore  and nym that, leyyth  and presse yt up on a bord and wan yt ys cold larde it and scher yt on schyverys and roste yt on a grydern and serve yt forthe.
 Read _nym_.
 strain. See No. 27.
 That which is left in the cullinder.
XXVI. FOR TO MAKE CRYPPYS .
Nym flour and wytys of eyryn sugur other hony and sweyng togedere and mak a batour nym wyte grees and do yt in a posnet and cast the batur thereyn and stury to thou have many  and tak hem up and messe hem wyth the frutours and serve forthe.
 Meaning, _crisps_. V. Gloss.
 It will run into lumps, I suppose.
XXVII. FOR TO MAKE BERANDYLES .
Nym Hennys and seth hem wyth god Buf and wan hi ben sodyn nym the Hennyn and do awey the bonys and bray smal yn a mortar and temper yt wyth the broth and seth yt thorw a culdore and cast therto powder of gyngenyr and sugur and graynys of powmis gernatys  and boyle yt and dresse yt in dysches and cast above clowys gylofres  and maces and god powder  serve yt forthe.
 Quare the meaning.
 Pomegranates. V. No. 39.
 Not clove-gilliflowers, but _cloves_. See No. 30, 31, 40.
 See No. 17, note .
XXVIII. FOR TO MAKE CAPONS IN CASSELYS.
Nym caponys and schald hem nym a penne and opyn the skyn at the hevyd  and blowe hem tyl the skyn ryse from the flesshe and do of the skyn al hole and seth the lyre of Hennyn and zolkys of heyryn and god powder and make a Farsure  and fil ful the skyn and parboyle yt and do yt on a spete and rost yt and droppe  yt wyth zolkys of eyryn and god powder rostyng and nym the caponys body and larde yt and roste it and nym almaunde mylk and amydoun  and mak a batur and droppe the body rostyng and serve yt forthe.
 Head. Sax. [Anglo-Saxon: heofod] and [Anglo-Saxon: hevod], hence our _Head_.
 Vide Gloss.
XXIX. FOR TO MAKE THE BLANK SURRY .
Tak brann  of caponys other of hennys and the thyes  wythowte the skyn and kerf hem smal als thou mayst and grynd hem smal in a morter and tak mylk of Almaundys and do yn the branne and grynd hem thanne togedere and and seth hem togeder’ and tak flour of rys other amydoun and lye it that yt be charchant and do therto sugur a god parti and a party of wyt grees and boyle yt and wan yt ys don in dyschis straw upon blank poudere and do togedere blank de sury and manmene  in a dysch and serve it forthe.
 Vide _Blank Desire_ in Gloss.
 Perhaps _brawn_, the brawny part. See No. 33, and the Gloss.
 See the next number. Quare _Mawmeny_.
XXX. FOR TO MAKE MANMENE .
Tak the thyys  other the flesch of the caponys fede  hem and kerf hem smal into a morter and tak mylk of Almandys wyth broth of fresch Buf and do the flesch in the mylk or in the broth and do yt to the fyre and myng yt togedere wyth flour of Rys othere of wastelys als charchaut als the blank de sure and wyth the zolkys of eyryn for to make it zelow and safroun and wan yt ys dressyd in dysches wyth blank de sure straw upon clowys of gelofre  and straw upon powdre of galentyn and serve yt forthe.
 Vide Number 29, and the Gloss.
 See No. 27, note .
XXXI. FOR TO MAKE BRUET OF ALMAYNE.
Tak Partrichys rostyd and checonys and qualys rostyd and larkys ywol and demembre the other and mak a god cawdel and dresse the flesch in a dysch and strawe powder of galentyn therupon. styk upon clowys of gelofre and serve yt forthe.
XXXII. FOR RO MAKE BRUET OF LOMBARDYE.
Tak chekenys or hennys or othere flesch and mak the colowre als red as any blod and tak peper and kanel and gyngyner bred  and grynd hem in a morter and a porcion of bred and mak that bruer thenne and do that flesch in that broth and mak hem boyle togedere and stury it wel and tak eggys and temper hem wyth Jus of Parcyle and wryng hem thorwe a cloth and wan that bruet is boylyd do that therto and meng tham togedere wyth fayr grees so that yt be fat ynow and serve yt forthe.
 This is still in use, and, it seems, is an old compound.
XXXIII. FOR TO MAKE BLOMANGER .
Do Ris in water al nyzt and upon the morwe wasch hem wel and do hem upon the fyre for to  they breke and nozt for to muche and tak Brann  of Caponis sodyn and wel ydraw  and smal and tak almaund mylk and boyle it wel wyth ris and wan it is yboylyd do the flesch therin so that it be charghaunt and do therto a god party of sugure and wan it ys dressyd forth in dischis straw theron blaunche Pouder and strik  theron Almaundys fryed wyt wyte grece  and serve yt forthe.
 See No. 14.
 till. _for_, however, abounds.
 See No. 29. note d.
 Perhaps, _strained_. See No. 49; and Part II. No. 33.
 Perhaps, _stik_, i.e. stick; but see 34.
 Grese. Fat, or lard.
XXXIV. FOR TO MAKE SANDALE THAT PARTY TO BLOMANGER.
Tak Flesch of Caponys and of Pork sodyn kerf yt smal into a morter togedere and bray that wel. and temper it up wyth broth of Caponys and of Pork that yt be wel charchaunt also the crem of Almaundys and grynd egges and safroun or sandres togedere that it be coloured and straw upon Powder of Galentyn and strik thereon clowys and maces and serve it forthe.
XXXV. FOR TO MAKE APULMOS .
Tak Applys and seth hem and let hem kele and after mak hem thorwe a cloth and do hem im a pot and kast to that mylk of Almaundys wyth god broth of Buf in Flesch dayes do bred ymyed  therto. And the fisch dayes do therto oyle of olyve and do therto sugur and colour it wyth safroun and strew theron Powder and serve it forthe.
 See No. 17.
 ymyced, i.e. _minced_.
XXXVI. FOR TO MAKE METE GELEE  THAT IT BE WEL CHARIAUNT.
Tak wyte wyn and a party of water and safroun and gode spicis and flesch of Piggys or of Hennys or fresch Fisch and boyle them togedere and after wan yt ys boylyd and cold dres yt in dischis and serve yt forthe.
 meat jelly.