The Forme of Cury
… fome1 of cury [2] was compiled of the chef Maister Cokes of kyng Richard the Secunde kyng of.nglond [3] aftir the Conquest. the which was acounted þe [4] best and ryallest vyand [5] of alle csten.ynges [6] and it was compiled by assent and avysement of Maisters and [7] phisik [8] and of philosophie þat dwellid in his court. First it techiþ a man for to make commune potages and commune meetis for howshold as þey shold be made craftly and holsomly. Aftirward it techiþ for to make curious potages & meetes and sotiltees [9] for alle maner of States bothe hye and lowe. And the techyng of the forme of making of potages & of meetes bothe of flessh and of fissh. buth [10] y sette here by noumbre and by ordre. sso þis little table here sewyng [11] wole teche a man with oute taryyng: to fynde what meete þat hym lust for to have.
frytour of mylke............. XX.VII. X. frytour of Erbes............. XX.VII. XI. Raisiowls................ XX.VII. XII. Whyte milates.............. XX.VII. XIII. crustardes of flessh........... XX.VII. XIIII. Mylates of Pork............. XX.VII. XV. crustardes of Fyssh........... XX.VII. XVI. Crustardes of erbis on fyssh day..... XX.VII. XVII. lesshes fryed in lentoun......... XX.VII. XVIII. Wastels y farced............. XX.VII. XIX. sawge y farced.............. XX.VIII. Sawgeat................. XX.VIII. I. cryspes................. XX.VIII. II. Cryspels................. XX.VIII. III. Tartee.................. XX.VIII. IIII. Tart in Ymbre day............ XX.VIII. V. tart de Bry............... XX.VIII. VI. Tart de Brymlent............. XX.VIII. VII. tartes of Flessh............. XX.VIII. VIII. Tartletes................ XX.VIII. IX. tartes of Fyssh............. XX.VIII. X. Sambocade................ XX.VIII. XI. Erbolat................. XX.VIII. XII. Nysebek................. XX.VIII. XIII. for to make Pom Dorryes. & oþer þynges.. XX.VIII. XIIII. Cotagres................. XX.VIII. XV. hart rows................ XX.VIII. XVI. Potews.................. XX.VIII. XVII. Sachus.................. XX.VIII. XVIII. Bursews................. XX.VIII. XIX. spynoches y fryed............ XX.IX. Benes y fryed.............. XX.IX. I. russhewses of Fruyt........... XX.IX. II. Daryols................. XX.IX. III. Flaumpens................ XX.IX. IIII. Chewetes on flessh day.......... XX.IX. V. chewetes on fyssh day.......... XX.IX. VI. Hastletes................ XX.XI. VII. comadore................. XX.IX. VIII. Chastletes................ XX.IX. IX. for to make twey pecys of Flesshe to fasten to gydre............ XX.IX. X. pur fait y pocras............ XX.IX. XI. For to make blank maunnger........ XX.IX. XII. for to make Blank Desire......... XX.IX. XIII. For to make mawmoune........... XX.IX. XIIII. the pety peruaunt............ XX.IX. XV. And the pete puant............ XX.IX. XVI.
XPLICIT TABULA.
Notes
1 This is a kind of Preamble to the Roll. A space is left for the initial word, intended to be afterwards written in red ink, and presumed to be Ðis. Fome, the lineola over it being either casually omitted, or since obliterated, means form, written Foume below, and in No. 195. [2] Cury. Cookery. We have adopted it in the Title. V. Preface. [3] ynglond. E was intended to be prefixed in red ink. Vide Note [1] and [6]. [4] þ. This Saxon letter with the power of th, is used almost perpetually in our Roll and the Editor’s Ms. Every one may not have adverted to it; but this character is the ground of our present abbreviations y’e the, y’t that, y’s this, &c. the y in these cases being evidently only an altered and more modern way of writing þ. [5] vyaund. This word is to be understood in the concrete, quasi vyander, a curious epicure, an Apicius. V. Preface. [6] csten ynges. Christian kings. K being to be inserted afterwards (v. note [1] and [3]) in red ink. Chaucer, v. christen. [7] and. Read of. [8] Phisik. V. Preface. [9] Sotiltees. Devices in paste, wax, and confectionary ware; reviving now, in some measure, in our grander deserts. V. Index. [10] buth. Be, or are. V. Index. [11] sewing. Following; from the French. Hence our ensue written formerly ensew. Skelton, p. 144; and ensiew, Ames Typ. Ant. p. 9. [12] F is omitted for the reason given in note 1. [13] No. XX.II. II. is omitted.