XXV. FOR TO MAKE MYLK ROST.

Nym swete mylk and do yt in a panne nyn [1] 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 [2] yt thorw a culdore [3]

and nym that, leyyth [4] 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.

[1] Read _nym_.

[2] strain. See No. 27.

[3] Cuilinder.

[4] That which is left in the cullinder.

The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390 · 第 235 / 337 题