Forme of
The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390
作者：Pegge, Samuel, 1704-1796
体例：题 章数：337
字数：214,696 来源：Project Gutenberg
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章节目录
共 337 题- THE FORME OF CURY,
- A ROLL OF ANCIENT ENGLISH COOKERY.
- SIR,
- SIR,
- S. PEGGE.
- PREFACE
- TO THE
- CURIOUS ANTIQUARIAN READER.
- THE
- FORME OF CURY.
- XPLICIT TABULA.
- FOR TO MAKE GRONDEN BENES [1]. I.
- FOR TO MAKE DRAWEN BENES. II.
- FOR TO MAKE GREWEL FORCED [1]. III.
- CABOCHES [1] IN POTAGE. IIII.
- RAPES [1] IN POTAGE. V.
- EOWTES [1] OF FLESSH. VI.
- HEBOLACE [1]. VII.
- GOURDES IN POTAGE. VIII.
- RYSE [1] OF FLESH. IX.
- Take Ryse and waishe hem clene. and do hem in erthen pot with gode
- FUNGES [1]. X.
- BURSEN [1]. XI.
- CORAT [1]. XII.
- NOUMBLES. XIII.
- ROO [1] BROTH. XIIII.
- TREDURE [1]. XV.
- MONCHELET [1]. XVI.
- BUKKENADE [1]. XVII.
- CONNATES [1]. XVIII.
- DREPEE [1]. XIX.
- EGURDOUCE [1]. XXI.
- CAPOUNS IN COUNCYS [1]. XXII.
- HARES [1] IN TALBOTES [2]. XXIII.
- HARES IN PAPDELE [1]. XXIIII.
- CONNYNGES IN CYNEE [1]. XXV.
- CONNYNGES IN GRAUEY. XXVI.
- CHYKENS IN GRAVEY. XXVII.
- FYLETTES [1] OF GALYNTYNE [2]. XXVIII.
- PYGGES IN SAWSE SAWGE [1]. XXIX.
- SAWSE MADAME. XXX.
- GEES IN HOGGEPOT [1]. XXXI.
- CARNEL [1] OF PORK. XXXII.
- CHYKENNS [1] IN CAWDEL. XXXIII.
- CHYKENS IN HOCCHEE [1]. XXXIIII.
- FOR TO BOILE FESAUNTES. PARTRUCHES. CAPONS AND CURLEWES. XXXV.
- BLANK MAUNGER [1]. XXXVI.
- BLANK DESSORRE [1]. XXXVII.
- MORREE [1]. XXXVIII.
- CHARLET [1]. XXXIX.
- CHARLET YFORCED. XX.II.
- CAWDEL FERRY [1]. XX.II. I.
- JUSSHELL [1]. XX.II. III.
- JUSSHELL ENFORCED [1]. XX.II. IIII.
- MORTREWS [1]. XX.II. V.
- MORTREWS BLANK. XX.II. VI.
- BREWET OF ALMONY [1]. XX.II. VII.
- PEIOUNS [1] YSTEWED. XX.II. VIII.
- LOSEYNS [1]. XX.II. IX.
- TARTLETTES [1]. XX.II. X.
- PYNNONADE [1]. XX.II. XI.
- ROSEE [1]. XX.II. XII.
- CORMARYE [1]. XX.II. XIII.
- NEWE NOUMBLES OF DEER. XX.II. XIIII.
- NOTA. XX.II. XV.
- NOTA. XX.II. XVI.
- SPYNEE [1]. XX.II.XVII.
- CHYRYSE [1] XX.II. XVIII.
- PAYN FONDEW [1]. XX.II. XIX.
- CROTOUN [1]. XX.III.
- VYNE GRACE [1]. XX.III. I.
- FONNELL [1]. XX.III. II.
- DOUCE AME [1]. XX.III. III.
- CONNYNGES IN CYRIP [1]. XX.III. IIII.
- LECHE LUMBARD [1]. XX.III. V.
- CONNYNGES IN CLERE BROTH. XX.III. VI.
- PAYN RAGOUN [1]. XX.III. VII.
- LETE LARDES [1]. XX.III. VIII.
- Take parsel and grynde with a Cowe mylk, medle it with ayrenn and
- FURMENTE WITH PORPAYS [1]. XX.III. IX.
- PERREY OF PESOUN [1]. XX.III. X.
- PESON OF ALMAYNE [1]. XX.III. XI
- CHYCHES [1]. XX.III. XII.
- FRENCHE [1]. XX.III. XIII.
- MAKKE [1]. XX.III. XIIII.
- AQUAPATYS [1]. XX.III. XV.
- SALAT. XX.III. XVI.
- FENKEL IN SOPPES. XX.III. XVII.
- CLAT [1]. XX.III. XVIII.
- APPULMOY [1]. XX.III. XIX.
- SLETE [1] SOPPES. XX.IIII.
- LETELORYE [1]. XX.IIII. I.
- SOWPES DORRY [1]. XX.IIII. II.
- RAPE [1]. XX.IIII. III.
- Take half fyges and half raisouns pike hem and waisshe
- SAWSE SARZYNE [1]. XX.IIII. IIII.
- CRÈME OF ALMAUNDES. XX.IIII. V.
- GREWEL OF ALMAUNDES. XX.IIII. VI.
- CAWDEL OF ALMAUND MYLK. XX.IIII. VII.
- JOWTES [1] OF ALMAUND MYLKE. XX.IIII. VIII.
- FYGEY [1]. XX.IIII. IX.
- POCHEE [1]. XX.IIII. X.
- BREWET OF AYRENN. XX.IIII. XI.
- MACROWS [1]. XX.IIII. XII.
- TOSTEE [1]. XX.IIII. XIII.
- GYNGAWDRY [1]. XX.IIII. XIIII.
- ERBOWLE [1]. XX.IIII. XV.
- RESMOLLE [1]. XX.IIII. XVI.
- VYAUNDE CYPRE [1]. XX.IIII. XVII.
- VYANDE CYPRE OF SAMOUN [1]. XX.IIII. XVIII.
- VYANND RYAL. XX.IIII. XIX.
- COMPOST [1]. C.
- GELE [1] OF FYSSH. C. I.
- GELE OF FLESSH. C. II.
- CHYSANNE [1]. C. III.
- CONGUR [1] IN SAWSE. C. IIII.
- RYGH [1] IN SAWSE. C. V.
- MAKEREL IN SAWSE. C. VI.
- PYKES IN BRASEY [1]. C. VII.
- PORPEYS IN BROTH. C. VIII.
- BALLOC [1] BROTH. C. IX.
- ELES IN BREWET. C. X.
- CAWDEL OF SAMOUN C.XI.
- PLAYS IN CYEE. C.XII.
- FOR TO MAKE FLAUMPEYNS. C. XIII.
- FOR TO MAKE NOUMBLES IN LENT. C. XIIII.
- FOR TO MAKE CHAWDON [1] FOR LENT. C. XV.
- FURMENTE WITH PORPEYS. C. XVI.
- FYLETTES IN GALYTYNE. C. XVII.
- VEEL IN BUKNADE [1]. C. XVIII.
- SOOLES IN CYNEE [1]. C. XIX.
- Take Sooles and hylde hem, seeþ hem in water, smyte hem on pecys and
- TENCHES IN CYNEE. XX.VI.
- OYSTERS IN GRAVEY. XX.VI. I.
- MUSKELS [1] IN BREWET. XX.VI. II.
- OYSTERS IN CYNEE. XX.VI. III.
- Take Oysters parboile hem in her owne broth, make a lyour of crustes
- CAWDEL OF MUSKELS. XX.VI. IIII.
- MORTREWS OF FYSSH. XX.VI. V.
- LAUMPREYS IN GALYNTYNE. XX.VI. VI.
- LAUMPROUNS IN GALYNTYNE. XX.VI. VII.
- LOSEYNS [1] IN FYSSH DAY. XX.VI. VIII.
- SOWPER OF GALYNTYNE [1]. XX.VI. IX.
- SOBRE SAWSE. XX.VI. X.
- COLD BREWET. XX.VI. XI.
- PEERES [1] IN CONFYT. XX.VI. XII.
- EGURDOUCE [1] OF FYSSHE. XX.VI. XIII.
- COLDE BREWET. XX.VI. XIIII.
- PEVORAT [1] FOR VEEL AND VENYSOUN. XX.VI. XV.
- SAWSE [2] BLAUNCHE FOR CAPOUNS YSODE. XX.VI. XVI.
- SAWSE NOYRE FOR CAPOUNS YROSTED. XX.VI. XVII.
- GALYNTYNE [1]. XX.VI. XVIII.
- GYNGENER [1]. XX.VI. XIX.
- VERDE [1] SAWSE. XX.VII.
- SAWSE NOYRE FOR MALARD. XX.VII. I.
- CAWDEL FOR GEES. XX.VII. II.
- CHAWDOUN [1] FOR SWANNES XX.VII. III.
- SAWSE CAMELYNE [1]. XX.VII. IIII.
- LUMBARD MUSTARD. XX.VII. V.
- NOTA. XX.VII. VI.
- NOTA. XX.VII. VII.
- FRY BLAUNCHED. XX.VII. VIII.
- FRYTOUR OF PASTERNAKES OF APPLES [1]. XX.VII. IX.
- FRYTOUR OF MYLKE. XX.VII. X.
- FRYTOUR OF ERBES. XX.VII. XI.
- RASYOLS [1]. XX.VII. XII.
- WHYTE MYLATES [1]. XX.VII. XIII.
- CRUSTARDES [1] OF FLESSH. XX.VII. XIIII.
- MYLATES OF PORK. XX.VII. XV.
- CRUSTARDES OF FYSSHE. XX.VII. XVI.
- CRUSTARDES OF EERBIS [1] ON FYSSH DAY. XX.VII. XVII.
- LESSHES [1] FRYED IN LENTON [2]. XX.VII. XVIII.
- WASTELS YFARCED. XX.VII. XIX.
- SAWGE YFARCED. XX.VIII.
- SAWGEAT [1]. XX.VIII. I.
- CRYSPES [1]. XX.VIII. II.
- CRYSPELS. XX.VIII. III.
- TARTEE. XX.VIII. IIII.
- TART IN YMBRE [1] DAY. XX.VIII. V.
- TART DE BRY [1]. XX.VIII. VI.
- TART DE BRYMLENT [1]. XX.VIII. VII.
- TARTES OF FLESH [1]. XX.VIII. VIII.
- TARTLETES. XX.VIII. IX.
- TARTES OF FYSSHE. XX.VIII. X.
- SAMBOCADE [1]. XX.VIII. XI.
- ERBOLATES [1]. XX.VIII. XII.
- NYSEBEK [1]. XX.VIII. XIII.
- FOR TO MAKE POMME DORRYLE [1] AND OÞER ÞNGES. XX.VIII. XIIII.
- COTAGRES [1]. XX.VIII. XV.
- HERT ROWEE [1]. XX.VIII. XVI.
- POTEWS [1]. XX.VIII. XVII.
- SACHUS [1]. XX.VIII. XVIII.
- BURSEWS [1]. XX.VIII. XIX.
- SPYNOCHES [1] YFRYED. XX.IX.
- BENES YFRYED. XX.IX. I.
- RYSSHEWS [1] OF FRUYT. XX.IX. II.
- DARYOLS [1]. XX.IX. III.
- FLAUMPENS [1]. XX.IX. IIII.
- CHEWETES [1] ON FLESSHE DAY. XX.IX. V.
- CHEWETES ON FYSSH DAY. XX.IX. VI.
- HASTLETES [1] OF FRUYT. XX.IX. VII.
- COMADORE [1]. XX.IX. VII.
- CHASTLETES [1], XX.IX. IX.
- FOR TO MAKE II. [1] PECYS OF FLESSH TO FASTEN TOGYDER. XX.IX. X.
- PUR FAIT YPOCRAS [1]. XX.IX. XI. Treys Unces de canett. & iii unces
- FOR TO MAKE BLANK MAUNGER [1]. XX.IX. XII.
- FOR TO MAKE BLANK DESNE [1]. XX.IX. XIII.
- THE FOLLOWING MEMORANDUM AT THE END OF THE ROLL.
- EDWARD STAFFORD, Hæres domus subversæ Buckinghamiens."
- ANCIENT COOKERY. A.D. 1381.
- I. FOR TO MAKE FURMENTY [1].
- II. FOR TO MAKE PISE of ALMAYNE.
- III.
- IV.
- V. MORTERELYS [1].
- VI. CAPONYS INC ONEYS.
- VII. HENNYS [1] IN BRUET.
- VIII. HARYS [1] IN CMEE [2].
- IX. HARIS IN TALBOTAYS.
- X. CONYNGGYS [1] IN GRAVEY.
- XI. FOR TO MAKE A COLYS [1].
- XII. FOR TO MAKE NOMBLES [1].
- XIII. FOR TO MAKE BLANCHE BREWET DE ALYNGYN.
- XIV. FOR TO MAKE BLOMANGER [1].
- XV. FOR TO MAKE AFRONCHEMOYLE [1].
- XVI. FOR TO MAKE BRYMEUS.
- XVII. FOR TO MAKE APPULMOS [1].
- XVIII. FOR TO MAKE A FROYS [1].
- XIX. FOR TO MAKE FRUTURS [1].
- XX. FOR TO MAKE CHANKE [1].
- XXI. FOR TO MAKE JUSSEL.
- XXII. FOR TO MAKE GEES [1] IN OCHEPOT [2].
- XXIII. FOR TO MAKE EYRYN IN BRUET.
- XXIV. FOR TO MAKE CRAYTOUN [1].
- XXV. FOR TO MAKE MYLK ROST.
- XXVI. FOR TO MAKE CRYPPYS [1].
- XXVII. FOR TO MAKE BERANDYLES [1].
- XXVIII. FOR TO MAKE CAPONS IN CASSELYS.
- XXIX. FOR TO MAKE THE BLANK SURRY [1].
- XXX. FOR TO MAKE MANMENE [1].
- XXXI. FOR TO MAKE BRUET OF ALMAYNE.
- XXXII. FOR RO MAKE BRUET OF LOMBARDYE.
- XXXIII. FOR TO MAKE BLOMANGER [1].
- XXXIV. FOR TO MAKE SANDALE THAT PARTY TO BLOMANGER.
- XXXV. FOR TO MAKE APULMOS [1].
- XXXVI. FOR TO MAKE METE GELEE [1] THAT IT BE WEL CHARIAUNT.
- XXXVII. FOR TO MAKE MURREY [1].
- XXXVIII. FOR TO MAKE A PENCHE OF EGGES.
- XXXIX. FOR TO MAKE COMYN.
- XIV. For to make Fruturs [1].
- XLI. For to make Rosee [1].
- XLII. FOR TO MAKE POMMEDORRY [1].
- XLIII. FOR TO MAKE LONGE DE BUF [1].
- XLIV. FOR TO MAKE REW DE RUMSY.
- XLV. FOR TO MAKE BUKKENADE [1].
- XLVI. FOR TO MAKE SPINE [1].
- XLIX. FOR TO MAKE RAPY [1].
- L. FOR TO MAKE AN EGGE DOWS [1].
- LI. FOR TO MAKE A MALLARD IN CYNEY [1].
- LII. FOR TO MAKE A BUKKENADE [1].
- LIII. FOR TO MAKE A ROO BROTH [1].
- Tak Parsile and Ysop and Sauge and hak yt smal boil it in wyn and in
- LIV. FOR TO MAK A BRUET OF SARCYNESSE.
- LV. FOR TO MAKE A GELY [1].
- LVI. FOR TO KEPE VENISON FRO RESTYNG.
- LVII. FOR TO DO AWAY RESTYN [1] OF VENISOUN.
- LVIII. FOR TO MAKE POUNDORROGE [1].
- EXPLICIT SERVICIUM DE CARNIBUS.
- I. FOR TO MAKE EGARDUSE [1].
- II. FOR TO MAKE RAPY [1].
- III. FOR TO MAKE FYGEY.
- IIII. FOR TO MAKE POMMYS MORLES.
- V. FOR TO MAKE RYS MOYLE [1].
- VI. FOR TO MAKE SOWPYS DORRY.
- VII. FOR TO MAKE BLOMANGER [1] OF FYSCH.
- VIII. FOR TO MAKE A POTAGE OF RYS.
- IX. FOR TO MAKE LAMPREY FRESCH IN GALENTYNE [1].
- X. FOR TO MAKE SALT LAMPREY IN GALENTYNE [1].
- XI. FOR TO MAKE LAMPREYS IN BRUET.
- XII. FOR TO MAKE A STORCHOUN.
- XIII. FOR TO MAKE SOLYS IN BRUET.
- XIV. FOR TO MAKE OYSTRYN IN BRUET.
- XV. FOR TO MAKE ELYS IN BRUET.
- XVI. FOR TO MAKE A LOPISTER.
- XVII. FOR TO MAKE PORREYNE.
- XVIII. FOR TO MAKE CHIRESEYE.
- XIX. FOR TO MAKE BLANK DE SUR' [1].
- XX. FOR TO MAKE GRAVE ENFORSE.
- XXI. FOR TO MAKE HONY DOUSE [1].
- XXII. FOR TO MAKE A POTAGE FENEBOILES.
- XXIII. FOR TO MAKE TARTYS IN APPLIS.
- XXIV. FOR TO MAKE RYS ALKER'.
- XXV. FOR TO MAKE TARTYS OF FYSCH OWT OF LENTE.
- XXVI. FOR TO MAKE MORREY [1].
- XXVII. FOR TO MAKE FLOWNYS [1] IN LENTE.
- XXVIII. FOR TO MAKE RAPEE [1].
- XXIX. FOR TO MAKE A PORREY CHAPELEYN.
- XXX. FOR TO MAKE FORMENTY ON A FICHSSDAY [1].
- XXXI. FOR TO MAKE BLANK DE SYRY [1].
- XXXII. FOR TO MAKE A PYNADE OR PYVADE.
- XXXIII. FOR TO MAKE A BALOURGLY [1] BROTH.
- EXPLICIT DE COQUINA QUE EST OPTIMA MEDICINA.
- INDEX AND GLOSSARY TO MR. BRANDER'S ROLL OF COOKERY.
- A.
- B.
- C.
- Crems. 52. for singular Cream, written _Creme_, 85. 183. Crem and
- D.
- E.
- F.
- G.
- Galyntyne. 28. 117. a preparation seemingly made of
- H.
- I.
- I. 2. for e. Proem. So _ith_ for _eth_. Ibid.
- I. for y. v. y.
- K.
- L.
- L. for ll. MS. Ed. sæpe.
- M.
- N.
- O.
- P.
- Pesoun. 70, 71. _ Pise, Pisyn.,_ MS. Ed. 2. Pease. Brit. _Pysen._
- Pochee. 90. a dish of poached Eggs, v. Junius, voce _Poach._
- Q.
- R.
- S.
- T.
- U.
- V.
- W.
- Y.
- ADDENDA.
- ADVERTISEMENT.
- Second Course
- FINIS.