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Liber Cure Cocorum, 1430

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TITLE: Liber cure cocorum
AUTHOR: Unknown. North-West Lancashire
DATE: about 1430
THIS VERSION: This version is based on the transcript made available at archive.org based on the version of Richard Morris, 1862, from a copy in Boston (USA) Public Library. Although it has been partly edited, this is an optical scan and may have errors.

Copied and Edited from the Sloane MS
Richard Morris
Author of "The Etymology of local Names",
Member of the Philological Society

Published for the Philological Society by
A. Asher & Co., Berlin, 1862

The following curious poem on Cookery is now first printed from a transcript of the Sloane MS. 1986, where it occurs as an appendix to the "Boke of Curtasye"1. It is written in a Northern dialect of the XVth century, probably not much earlier than the time of Henry VI. The author of the poem furnishes us with an appropriate English title in the opening of the work, where he speaks of his subjects as "The Sly3tes of Cure", or, as expressed in more modern English, "The Art of Cookery".

Though the poem professes to be somewhat comprehensive, and treats of a great variety of dishes under the titles of Potages, broths, roasted meats, baked meats, sauces and 'petecure', it is still far from containing an account of all the ancient dishes, upon the preparation of which the cooks of old prided themselves so much, as may be seen upon comparing this poem with the tracts upon Old English Cookery contained in Warner's 'Antiquitates Culinariae' and in the 'Collection of Ordinances and Regulations for the government of the Royal Household'.2

Some knowledge of the composition of these dishes is rendered necessary by the constant allusions to them in our early English Metrical Romances, which give the poem an Archaeological as well as Philological value.



From internal evidence it would seem that the author of this poem was a native of North-West Lancashire, for we find the same pecularities which have been pointed out by Mr. Robson in the Romances edited by him for the Camden Society, viz. the plurals of Nouns in -us and passive participles in -ud, or -ut, to which may be added the forms schyn, schun (= shall) and wyn, wynn, (will) which I have not met with elsewhere.

The usual Northumbrian grammatical forms occur, as tas for takes; tone and tother for that one and that other; -s as the ending of all the persons (Singular and Plural) in the Present Tense Indic. Mood, and as the sign of the 2nd Person, Imperative Mood; and -and as the termination of the Present Participle.

For all words enclosed in brackets I alone am responsible. No alteration has been made in the text of the MS. without some acknowlegement in a foot-note.

July 31, 1862



Now speke I wele a lytul more
Of craft, iwys, žat tase grete lore
In court, žat men calles cure,
Žat most be don in žrinne degre;
Žis hasteler, pasteler, and potagere,
And 3et žo scoler žat foloes in fere,
Fyrst to 3ow I wylle schawe
Žo poyntes of cure, al by rawe1,
Of Potage, hastery, and bakun mete,
And petecure, I nylle for3ete.
Žo names in tabulle I schalle sete
Žo number in augrym above, with outen lete,
In augrim žat schalle wryten be,
An žo tytels with in on žo same degre.

Now sly3tes of cure wylle I preche,
How somme mete schalle seme raw I teche;
Take harus blode, or kyddus ful fayre,
And dry hit in powder and kepe hit fro ayre;
When flesshe or fysshe his served wele hote,
Cast on že powder of hare I wot;
Hit is so frym6, ren hyt wylle
An malt as sugur, by ry3t good skylle
And make žo flesshe to seme, iwys,
As hit were raw, and 3yt hit nys.
And žagh žou sethe hit alle day,
Hit wolde seme rawe by any kyn way.

Anožer sotelte I wylle telle.
Take harpe strynges made of bowel,
In brede of stoe, žou cut hom ženne;
Kast hom on fysshe or flesshe, I kenne,
Žat sothyn is hote or rostyd, iwys,
Žat wynne seme wormes, so I have blys.

And 3if7 anožer I telle con;
Yf že coke be croked or soward mane
Take sope, cast in hys potage;
Ženne wylle že pot begyn to rage
And welle on alle, and lepe in.*
Žat licoure is made, nožer thykke ne thynne;
And henne-ban sede duckys wylle kylle,
And hennes also hit wille spylle;
And cast this to hom opon grene;
Who wylle assay hit, žo sothe may sene.

To make venegur manede;
Take a gad of stele I wot in dede;
In strong venegur žou schalt hit seke
ix sythes in venegur, žerof žou reke,
A bere with že hete hit žou may,
And in goode wyne sleck hit I say;
Hit shalle be venegur I wot hit wele,
To serve at a tyme at fest or mele.
And rosted benes, žat steped han bene,
Goode wyne schalle turne to venegur be dene.

To preve venegur, wežer hit be fyne.
Žou take hys knyve or ellis myne,
In harde drye flore a hole to make;
Put in žo venegur, I undurtake,
If hit be good, welle, syr, hit schalle,
Yf hit be no3t, downe wylle hit falle.
Žis se3e I preved, so I have I blys;
Žerfore I wot žat hit sothe is.

To powder befe with in a ny3t
Žou welle žo salt, in water bry3t;
Malt hit in bryne, set doun to kele,
Put in žy flesshe fayre and wele,
And in a ny3t hit poudert schalle be,
Grene powdert žorogh, so mot I že.
Yf žy dysshe metes dere ben to salt,
kerve a grene sod, I wot, žou schalt,
And kover žy pot with žo gresse done,
Žo salt on žo gresse shalle barke fulle sone.
With žy honde smyte of, I say;
Žo salt lay on anew žou may;
Žys schalt žou gedur hit, yche a dele,
And make hit fresshe unto že mele.
If I schalle of žese potage spelle
A whyle žeron žen most I dwelle;
Fyrste, to speke of furmente,
How hit is made in yche degre.


Take wete and pyke hit fayre [and clene]
And do hit in a morter shene;
Bray hit a lytelle, with water hit spryng
Tyl hit hulle, with-oute lesyng.
Žen wyndo hit wele, nede žou mot;
Wasshe hit fayre, put hit in pot;
Boyle hit tylle hit brest, žen
Let hit doun, as I že kenne.
Take know mylke, and play hit up
To hit be thykkerede to sup.
Lye hit up with 3olkes of eyren,
And kepe hit wele, lest hit berne.
Coloure hit with safron and salt hit wele,
And servyd8 hit forthe, Syr, at že mele;
With sugur candy, žou may hit dowce,
If hit be served in grete lordys howce.
Take black sugur for mener menne;
Be ware žer with, for hit wylle brenne.


Take wete and stepe hit dayes ix;
Žus chaunge žy water yche day be dene.
Brys hit in a morter ry3t smalle,
Sethe hit with mylke and water with alle.
Žorowgh a herseve loke žou hit sye9,
And let hit stonde and setel bye;
Poure oute že water, in clothe hit lay,
Tyl hit be drye žou turne hit ay.
Žys is a lycour as men sayn,
Žer of I schalle speke more in playn.

Conyngus in grave.

Sethe welle žy conyngus in water clere,
After, in water colde žou wasshe hom sere,
Take mylke of almondes, lay hit anone
With myed bred or amydone;
Fors hit with cloves or gode gyngere;
Boyle hit over žo fyre,
Hew žo conyngus, do hom žer to,
Seson hit with wyn or sugur žo.

Chekyns in cretene.

Take cow mylke, lye hit anone
With flowre, or ellis with amydone;
Fors hit with galyngale and gode gyngere,
With canel and comyn, alle in fere,
Coloure hit with safron žo;
Že chekyns by hom selfe žo sethe žer to,
Hew hom in quarteres and lay hom inne,
Boyle hom up with alle, no more ne mynne;
But seson hit with sugur suete,
And serve hom forthe for žay ben sete.

Viande de Cipur.

Take braunne of capons or hennes žou shalle;
Parboyle and drye hit with alle;
Hew hom smalle, bray in mortere,
As smalle as bred, žat myed were;
Take good almonde mylke anone
And lye hit up with amydone
Or with floure of ryse, žou may;
Coloure hit with safron, I že say;
Boyle hit after yche adele,
Charge hit with flesshe brayed wele;
Seson hit with sugur and žen žy dysshe
With almondes set žou schalle florysshe10.

Mortrews de chare.

Take hennes and fresshe porke, y že kenne,
Sethe hom togedur alwayes ženne;
Take hem up, pyke out že bonys,
Enbande že porke, Syr, for žo nonys;
Hew hit smalle and grynde hit wele,
Cast it agayne, so have žou cele,
In to že brothe, and charge hit ženne
With myed wastelle, as I že kenne;
Colour hit with safron, at žat tyde;
Boyle hit and set hit doune be syde;
Lye hit with 3olkes or eren ry3t,
And florysshe žy dysshe with pouder žou my3t.

Blonc Manger.

Take ryse and loke žou wasshe hom clene,
And žorowgh a strynour žou hom strene;
Temper hom with almonde mylke anon.
Take brawne of capons or henne good won11,
Tese hit smalle, as I že lere;
Do že ryse in žo mylke over že fyre,
Let hit boyle for ony nede;
Charge hit with tesyd flesshe in dede;
Seson hit with sugur, and floresshe
With fryud almondes žo lordes dysshe.

Žandon for wylde digges, swannus, and piggus.

Take, wasshe žo isues of swannes anon,
And skoure žo guttus with salt ichon;
Sethe alle to gedur and hew hit smalle,
Že flesshe and eke žo guttus with alle;
Take galingale and gode gyngere
And canel, and grynd hom al in fere;
And myude bred žou take žerto,
And temper hit up with brothe also;
Coloure hit with brend bred or with blode,
Seson hit with venegur, a lytelle for gode;
Welle alle togedur in a posnet;
In service forthe žou schalt hit sett.


Take žo hert and žo mydruv and že kydnere,
And hew hom smalle, as I že lere;
Presse oute že blode, wasshe hom žou schalle,
Sethe hom in water and in gode ale;
Coloure hit with brende bred or with blode;
Fors hit with peper and canel gode,
Sett hit to žo fyre, as I že telle in tale;
Kele hit with a litelle ale,
And set hit downe to serve in sale.

Anožer maner for noumbuls.

Take že noumbuls of že veneson,
In water and salt žo wasshe hom sone,
And in 12 twynne waters, žou schalt hom sethe;
Grynd bred and peper with ale full smethe;
With že secunde brothe žou temper hit mun,
And hew žy noumbuls alle and sum;
And boyle žy sew, do hom žer inne,
Of žys mater žer, no more ne myn.


Take swettest mylke, žat žou may have,
Colour hit with safron, so God že save;
Take fresshe porke and sethe hit wele,
And hew hit smalle every dele;
Swyng eyryn, and do žer to;
Set hit over že fyre, ženne
Boyle hit and sture lest hit brenne;
Whenne hit welles up, žou schalt hit kele
With a litel ale, so have žou cele;
When hit is ino3e, žou sett hit doune,
And kepe hit lest hit be to broune.

For Charlet icoloured.

Take almondes unblanchyd, wasshe hom and grynd;
Temper hom with rede wyne, žat is so kynd;
Alye hit up with floure of ryce,
Do žer to pynys and saunders for spyce,
For to coloure hit, loke žou do žis,
And ožer goode spyces žou take, iwys,
Bothe strong and swete žou do žer to;
Salt hit, boyle hit, sethe hit forthe žo,
With annes icomfet, florysshe hit žou schalle;
Messe hit in dysshes to be served in halle.


Take myud13 bred, and eyren žou swynge14,
Do hom togeder with out lettyng,
Take fresshe broth of gode befe,
Coloure hit with safron, žat is me lefe,
Boyle hit softly, and in žo boylyng,
Do žer to sage and persely 3oyng.

Breuet de almonde.

Take gode almonde mylke anon,
And loke žou lye hit with amydone,
Or with flowre žat is bake;
Coloure hit with safron, I undurtake;
Fors hit with powder of žy male
Of gyngere, canel, and galingale.
Take pertrykes and chykyns and hom wele sethe15;
Hew hom in quarters fayre and smethe;
Do žat mylke over žo fyre žat tyde,
And boyle and sett hit doune besyde,
And florysshe hit with powdur, as I že kenne,
Žou may have more menske16 emong alle menne.

Blonk desore.

Take ryse and wasshe hom in a cup,
Grynd hom smalle and temper up
With almonde mylke, so have žou cele17;
Do hit over žo fyre and boyle hit wele;
Take braune of capons or hennes alle,
Hew hit žat hit be ri3t smalle;
And grynd hit wele, as myud brede,
And do žer to, as I že rede;
Seson hit with sugur grete plente,
With fryid almondes florysshe so fre.


Take almonde mylke as I con preche;
Coloure hit with safron as I že teche;
Fors hit with poudur, žat is gode;
Take larde of porke, wele sožyn, by žo rode;
Hew hit in gobettes wele afyne;
Loke žey ben smale and put hem inne;
Lye hit with floure or amydone,
Boyle hit wele and sett hit done;
Florysshe hit with powdur, as I že kenne,
Ženne may hit be served, before gode men.


Take flour of ryse, as whyte as sylke,
And hit welle, with almond mylke;
Boyle hit tyl hit be chargyd, ženne
Take braune of capone or elle of henne;
Loke žou grynd hit wondur smalle,
And sithen žou charge hit with alle;
Coloure with alkenet, sawnder, or ellys with blode,
Fors hit with clowes or macys gode;
Seson hit with sugur grete plente,
Žis is a rose, as kokes telle me.

Lede lardes18 [Leche lardes].

Take eyren and swete mylke of a cow,
Swyng hom togedur, as I byd now;
Take larde of fresshe porke with alle,
Sethe hit and schere hit on peses smalle;
Cast žer in and boyle hit, ženne
Styr hit wele, as I že kenne,
Tyl hit be gedered on crud harde;
Leche19 hit, and roste hit afterwarde
Apone a gredel, žen serve žou may
Hit forthe, with spit, as I že say.

For blanchyd mortrews.

Sethe hennes and porke, žat is fulle fresshe;
Bray almondes unblanchyd and temper hom nesshe
With clene brothe, and drawe hom žo;
Alay žy flesshe smalle grounden to,
And floure of ryce žou grynd also;
Cast powder of gyngere and sugur žerinne,
But loke žat hit be not to žyn,
But stondand20 and saltid mesurle
And kepe žy dysshe mete for žo maystre.

Peions istued.

Take peions and hew hom in morselle smalle,
Put hom in a eržyn pot, žou shalle;
Take pilled garlek and herbys anon,
Hack hom smalle er žou more don;
Put hom in žo pot, and žer to take
Gode brothe with wyte grece, žou no3t forsake;
Do powdur žer to and gode verius,
Coloure hit with safron, and salt inow;
Žou put in pote žese žynges alle,
And stue žy peions žus žou schalle.

Sowpus dorre.

Take almondes, bray hem, wryng hom up;
Boyle hom with wyn rede to sup;
Žen temper hom with wyn, salt, I rede,
And loke žou tost fyne wete brede,
And lay in dysshes, dubene with wyne;
Do in žis dysshes mete, žat is so fyne;
Messe hit forthe, and florysshe hit ženne
With sugur and gynger, as I že kenne.

Gruel of almondes.

Take almondes unblanchid and bray hom sone,
Put ote mele to, ženne hase žou done,
And grynde alle sammen21, and draw hit ženne
With water and sethe, as I že kenne;
Coloure hit with safron and salt hit ženne,
And set in sale byfore gode menne.

Ioutus de almonde.

Take erbe, perboyle hom, fayre and wele;
Hew hom and grynde hom every dele;
Take almondes unblanched and grynd hom smalle,
Draw3e hom with water, I wote žou schalle;
Set hit over že fyre, žyn erbis žou sethe
With žo mylke forsayde, žat grounden is smethe;
Cast žerto sugur, and salt anone;
Take žer žy ioutes made dalmone.

Caudel dalmone.

Take almondes unblanchyd and hom žou bray;
Drawe hom up with wyn, I dar wele say;
Žer to do pouder of good gyngere
And sugur, and boyle alle žese in fere,
And coloure hit with safron and salt hit wele,
And serve hit forthe Sir at žo mele.

Buttur of Almonde mylke.

Take thykke mylke of almondes clere,
Boyle wele alle in fere;
And in žo boylyng, cast žerinne
Venegur, ožer ellys gode wyne;
Do hit soženne in a canvas ženne,
In sožun, gar hit on hepe to renne;
In clothe žou henge hit a myle way,
And after in colde water žou hit lay;
Serve hit forthe in že dysshe,
Žat day žo lorde is servyd with fysshe.


Take ryse and wasshe and grynde hem smalle,
Temper hom with almonde mylke žou schalle;
Drau3e hom thorowghe a streynour clene,
Boyle hom and seson hom with sugur schene;
Fors hit with fryude almondes gode,
Žen hase žou done, syr, by žo rode.

Kaudel Ferry.

Take almondes unblanchyd, so have žou cele,
And wasshe hom fayre and grynd home wele;
Temper hom up with wyne so clene,
And drau3e hom žorowgh a canvas shene;
In pot žou coloure hit with safron,
And lye hit up with Amydone,
Or with floure of ryse so fre;
Ry3t thykke loke žou žat be;
Seson hit with sugur grete plente,
Florysshe hit with maces, I tel že.

For to make a rape.

Take raysyns of corauns žerto,
And wyte wynne žou take also;
Sethe ženne ožer raysyns grete
In rede wyne, and boyle a lytul with hete;
Do opon a broche, rost hom bydene
A lytel, and take hom fayre and clene
And bray hom in a morter smalle,
A crust of brede žou bray with alle.
Put alle in že pot with grythe,
Žo raysyns of corauns, žo swete wyne with,
A lytul vengur, and pouder take žo
Of clowes, maces and quibibis22 to;
Boyle alle to geder, and serve hit ženne,
And sett hit forthe before goode men.

Mylke rostyd.

Take swete mylke and put in panne,
Swyng eyren with alle, grynde safron
And do žerto, welle hit ženne,
Tylle hit wax thykke, as I že kenne;
And sethe and sye hit thorowghe a cloth,
Presse hit, žat leves, withouten othe;
When hit is colde, leche hit with knyves;
Rost hit, and messe hit forthe on schyves23.

For to make a potage of welkes.

Take welkes and wasshe fayre, in blythe,
In water, and take whyte salt žerwith
And after hakke hom on a borde,
As smalle as žou may, at a worde,
And bray hom in a morter clere;
Sethe hom in mylke over že fyre;
Of almondes or of a clow žou take schalle,
Lye hit with amydone žerwith alle;
Coloure hit with safrone, and do žerinne
Poudur of peper, or goode comyne.

For to make a potage of oysturs.

Perboyle žyn oysturs and take hom oute;
Kepe welle žy bre with outen doute,
And hakke hem on a borde full smalle,
And bray in a morter žou schalle;
Do hom in hor owne brothe for goode,
Do mylke of almondes žer to by že rode,
And lye hit up with amydone,
And frye smalle mynsud onyone
In oyle, or sethe hom in mylke žou schalle;
Do powdur žerto of spyces withalle,
And coloure hit ženne with safron gode;
Hit is holden restoratyf fode.

Sauge Seynes.

Take swynes fete and sethe hom clene,
Take 3olkes of eyren žat harde bene,
And sage as mykul as fall žerto,
Gode powdur, and temper with venegur;
When žou hase sožyn žo fete ry3t welle,
Clovyn hom and paryd hom žer tylle,
Lay hom on dysshe with blythe,
Žo sawce on že 3olkes žerwyth.

For to make a compost.

Take žo chekyns and hew hom for žo seke,
All but že hede and že legges eke;
Take a handfulle of herb lovache,
And anožer of persely, als
Of sage žat never was founde fals,
And nožer of lekes and alle hom wasshe
Žose herbes in water, žat rennes so rasshe;
Breke žorowghe žy honde, bothe herbe and leke,
With a pynt of hony enbeny hom eke,
Summe of žese herbes žou shalle laye
In že pottus bothun24, as I že say;
Summe of že chekyns žou put žerto,
And žen of že herb3 do to also;
So of žo ton so of žat ožer,
Žo herb3 on že last my dere brother;
Above žese herbus a lytul larde
Smalle myncyd, haldand togeder warde;
Take powder of gynger and canel god wone,
Cast on žese ožer thynges everychon;
Be sle3e and powre in water ženne
To myd žo pot, as I že kenne;
Opone žo bruys poure hit withinne,
And cover hit žat no hete oute wynne,
And tendurly seyth hit žou do may,
Salt hit, serve hit, as I že say.

Blanc maungere of fysshe.

Take a pownde of ryse and sethe hom wele,
Tyl žat žay brostene; and lete hom kele.
Mylke of almondes žerto žou cast,
Žo tenche or lampray do to on last;
Welle alle togeder, as I že kenne,
And messe hit forthe before godde men.

Mortrews of fysshe.

Take žo kelkes25 of fysshe anon,
And žo lyver of žo fysshe, sethe hom alon;
Žen take brede and peper and ale,
And temper žo brothe fulle welle žou schalle,
And welle hit togeder and serve hit ženne,
And set in sale26 before good mene.

For to make rose dalmoyne.

Take whyte pese and wasshe hom wele,
Tylle žat žey hulle, sethe yche adele,
And bene clene of žam, žen schalle žou caste
In to žo pot and cover in hast;
And loke no brethe žer passe oute,
But boyle hom wele with owtyn dowte;
Of almonde mylke žou kest žerto,
Of floure of ryse and salt also;
Coloure hit with safrone and messe hit, ženne
Set hit in sale before goode men.

For a kolys.

Že brawne take of sothun henne or chekyne,
And hew hit smalle and bray žen with wyne,
With ote grotis, and whyte brede eke;
With že brothe of henne žou temper hit meke;
Take oute že bonys and grynd hit smalle,
In to že brothe žou kast hit alle,
And sye hit thurgh a clothe clene;
Dose hit, and serve hit forthe bydene.

Gruel of Porke.

Take brawne of swyne, perboyle hit wele,
And grynde hit smalle, Syr, everydele;
With 3olkes of eyren žou schalle hit lye,
Set hit over že fyre for-žye,
Put whyte grece žerto, bewar, iwys,
Let hit not sethe lest žou mys.
Do žer to powder and safron ženne
And messe hit forthe before goode menne;
Powder dowce žeron žou kast
Stondande at dressore on že last.

Conyngus in cyne27.

Smyte že conyngus in pese smalle;
And sethe hom in brothe gode žou shalle;
Mynsyn onyons in grece žou sethe,
And in good brothe, žat is so smethe
Walle togeder; and drau3e alioure
Of blode and brede sumdele sowre,
Sesonut with venegur and good brothe eke,
Kast salt žerto and powder fulle meke.

Harus in cyne.

Perboyle že hare and larde hit wele,
Sethyn loke žou rost hir everydele;
Take onyons and loke žou hew hom smalle,
Frye hom in grece, take peper and ale,
And grynde togeder žo onyons also;
Coloure hit with safrone and welle hit žo;
Lay že hare in charioure, as I že kenne;
Powre on že sewe and serve hit ženne.

Harus in a sewe.

Alle rawe žo hare schalle hacked be,
In gobettis smalle, Syr, levys me;
In hir owne blode seyn or sylud28 clene,
Grynde brede and peper withalle bydene;
Ženne temper hit with že same bre,
Ženne boyled and salted hit servyd schalle be.

Harus in abrotet29.

Hew smalle žy hare in gobetus gode,
Sethe hom in brothe with alle his blode;
When hit is sožun wondur wele,
Draw3h thurgh a streynour, so have žou cele;
Take almondes unblanchid, wasshe hom and grynde;
With self brothe temper hom by kynde;
Take onyons and perboyle hom žou mot,
And dresshe hom smalle, kest hom in pot
With alle ožer thyngus, and cast žer to
With venegur and salt, žen has žou doo.

Harus in Perdoylyse.

Take harys and perboyle hom, I rede,
In goode brothe, kele hit for drede,
And hew žy flesshe and cast žerinne.
Take swongen eggus, no more ne myn,
And cast žy sewe and sethe hit ženne.
Take obles and wafrons, as I že kenne,
Close hom in dysshes fare and wele;
Salt že sewe, so have žou cele,
And lay hit above as gode men done,
And messe hit forthe, Syr, at žo none.

Hennes in brewes.

With porke žou sethe žo henne fatte,
Grynde brede and peper and be not batte30;
And comyne also žou schalle grynde,
Seson hom with ale, žat is hor kynde;
With žo brothe of hennes žou temper hit schalle,
Boyle hit, coloure hit, salt hit withalle;
Serve hom forthe, as žou may see,
Žese er hennes in browet, levys žou me.

Chekyns in browet.

Take chekyns, scalde hom fayre and clene;
Take persole, sauge, ožer herb3, grene
Grapus, and stope žy chekyns with wynne;
Take goode brothe, sethe hom žerinne,
So žat žay sone boyled may be;
Coloure že brothe with safrone fre,
And cast žeron powder dowce,
For to be served in goode mennys howse.

Chekyns in Cawdel.

In broth žou boyle žy chekyns gode;
Take 3olkes of eyren, Syr, for žo rode,
Alye hom up with brothe forsayde;
Take powder gynger, abrayde,
And sugur, and rew, and safron clere,
And salt, and set hit over žo fyre;
With owtyn boylyng messe hit forthe ženne;
Žy chekyns hole take, I že kenne,
Of31 žay be brokyn, on dysshe hom lay,
Helde32 hom že sewe, as I že say.

For to boyle fesawantes and pertryks.

Take good brothe, žerin žou pyt
Žy fesauntes and žy pertryks, žat men may wyt.
Do žerto ale, floure, peper fre,
Of hole canel, good quantite;
And let alle sethe žerwyth fulle wele,
And messe hit forthe, Syr, at že mele.
Powder dowce žerin žou cast,
When hit [is] servyd on že last.

Roo in a Sewe.

Take žo roo, pyke hit clene forthy;
Boyle hit žou shalt and after hit drye;
Hew hit on gobettis, žat ben smalle,
Do hit in pot withalle;
Kest wyn žerto, if žou do ry3t,
Take persole and sawge and ysope bry3t,
Wasshe hom and hew hom wondur smalle,
And do žerto hit žou schalle,
Coloure hit with blode or sawnders hors33.

Hennes in grave

Take hennes and rost, as I že kenne,
Sithinn, hew hom smalle and frye hom; ženne
Take wyne or peper or venegur to,
Grynd hit togeder with hennes žo;
Lye hit with 3olkes of eyren wele,
Coloure hit with safrone everydele,
And messe hit forthe withoutene ony more,
And loke žou for3ete no3t žys lore.

Capons in Covisye.

Take capons and sethe hom wele,
And hew hom smalle ilkadele;
Take peper and brede, and grynde hit smalle,
And temper hit up with capon alle;
Take why3te of eyren harde sožun žo,
And hake hom smalle and do žerto,
And boyle že capon and coloure hit ženne
With safrone, and do as I kenne;
Žo 3olkes of eggus, I telle že,
Alle hole žou put in disshe so fre.

Hennes in gauncel.

Take first and rost welle žy henne,
Take garlek by hit selfe and grynd; ženne
Blonde hit with mylke and put alle in panne,
And hew žyn henne and do žer to ženne
Žy henne and 3olkes of eyren imelle34;
Coloure hit with safron and let hit welle,
And messe hit forthe, I telle že;
But žou wille alye hit with floure so fre.

Lamprayes in browet.

Take lamprayes and scalde hom by kynde,
Sythyn, rost hom on gredyl, and grynde
Peper and safrone; welle hit with alle,
Do žo lampreyes and serve hit in sale.

Lamprayes in galentine.

Take lamprayes and hom let blode
At žo navel, and scalde hom for gode;
Rost home ženne, and žou hom laye
Alle hole in platere, as I že saye;
Serve with galentine, made in sale,
With gyngere, canel and galingale.

For tenchis in grave.

Sethe žy tenchis, and after hom brede,
And rost hom on a gredel, I rede;
Grynd peper and safron with ale, I kenne,
With tenchis brothe, žou temper hit; ženne
Lay žo tenche opon a platere fayre,
Do on žat browet withouten disware.

Chawdewyne de boyce.

Take smalle notes, schale not35 kurnele,
As žou dose of almondes, fayre and wele;
Frye hom in oyle, žen sethe hom ry3t
In almonde mylke žat is bry3t;
Žen žou schalle do in floure of ryce
And also ožer pouder of spyce;
Fry ožer curneles besyde also,
Coloure žou hit with safron, or žou fer goo,
To divers žo mete žou schalt hit set,
With žo fryed curnels with outen let.

Capons in Cassolyce.

Take capons and schalde and pyke hom žen;
Že skyn žou opon, as I že kenne,
Be hynde žo hede, blaw hym with penne;
Ženne ryses žo skyn before,
Rayse up žo skyn alle hole abowte,
Take porke and hen flesshe with outen doute,
And 3olkes of eyren and gode powder;
Of alle žo thynges žou make farsure36,
And farse37 žo skyn and perboyle hit wele;
Žen larde žo capone, rost hym yche dele;
Of almonde mylke and amydone
Make bater, and coloure hit anone
With safron; serve hit at fyre rostande,
Enbene hit wele withe žy ry3t honde.

For to make momene.

Take whyte wyne, I telle že,
And sugur žerto ry3t grete plente;
Take, bray žo brawne of a3t capon;
To a pot of oyle of on galon,
And of hony a qwharte žou take;
Do hit žer to as ever žou wake,
Take powder žo mountenaunce38 of a pownde,
And galingale ginger and canel rownde,
And cast žer to, and styre hit; ženne
Alle in on pot sethe hit, I kenne.

Lange de beof.

Take žo ox tonge and schalle hit wele,
Sethe hit, broche hit in larde yche dele,
With cloves of gelofer hit broch žou shalle,
Žen do hit to fyre and rost hit alle;
With 3olkes of eyren enbene39 hit ay
Whille žat hit rostes, as I že say.
Žen take blode, žat is so lefe,
Welle hit in fresshe brothe of že befe,
Bray hit fulle wele in on mortere,
Do in fayre grece, žat is so clere;
Fors hit with spicys ry3t gode with alle,
And syrthun, serve hit in to že halle;
To že forsayde tonge žis sawce is dy3t,
Here endes oure potage fulle gode ry3t.

Pro Salsamentis. - To make sawce.

Now speke I wylle of sauces sere:
How žay ar made, I wylle 3ow lere,
Next after potage žay servyd schalle be,
As I have lurned in žys cuntree.

Pur verde sawce.

Take persole, peletre an oyns, and grynde,
Take whyte bred myude by kynde,
Temper alle up with venegur or wyne,
Force hit with powder of peper fyne.

Sawce for Mawdelardes rosted.

Take onyons and hew hom wele,
Put sum in žo mawdelarde, so have žou cele,
And hacke mo onyons, as I že kenne;
With žo grece of žo mawdelarde žou sethe hom, žen
Take ale, mustarde and hony žo,
Boyle alle togeder or žou more do;
For maularde rosted žys sawce is dy3t,
And served in sale by gode ry3t.

Sawce fore vele and venysone.

Take brede and frye hit in grece žou schalle,
With brothe of venegur draw3e hit withalle,
Kast powder of gynger anon žer to
And peper, and sethe žo
And messe hit forthe; a sawce hit is
For vele and venyson, iwys.

Blaunche sawce for capons.

Take blanchid almondis and smal hom grynde,
Temper hom with verius, žat is hor kynde,
Powder of gynger, and kast žer to,
And messe hit forthe, žen hase žou do.

Sawce best for capons rostyd.

Take lyver of capons and rost hom wele,
Take annes and grynd hit, as have žou cele,
Pare gynger and canel gode žer to,
A lytel crust of brede žou take also;
Grynde al žese žynges wondur smalle,
With verius temper hom up žou schalle;
With grece of capons boyle hit in sy3t
And serve hit forthe fulle wele žou my3t.

Sawce sirer for mawdelardus

Take bred and blode iboylyd and grynde,
And draw3he hit žorowghe a clothe by kynde,
With venegur gode and sesounabulle,
With powder of gynger, and peper abulle,
And grece of mawdelarde; and boyle alle wele,
And messe hit forthe Syr at žo mele.

Gawncel for že gose.

Take garlek and grynde hit wele foržy,
Temper hit with water a lytel, perdy;
Put floure žer to and also salt,
Colour hit with safron I wot žou schalt;
Temper hit up with cow-mylke žo,
And sethe hit and serve hit forthe also.

Sawce for swannus.

Take žo offal and žo lyver of žo swan,
In gode brothe žou sethe hom žan;
When hit is sothyne, take oute že bonus,
Smalle hew žo flesshe, Syr, for že nonus;
Make alyoure of crust of brede,
Of blode of swanne, žat sožun is lede,
Caste powdur of gynger and clawes žer to,
Of peper and wyn žou take also,
And salt hit žen and sethe hit wele;
Cast in žy flesshe, hewen yche a dele,
And messe hit forthe, as I že kenne,
Set hit in sale before goode menne.

[Sawce] For cranys and herons.

The crane is enarmed ful wele I wot
With larde of porke at on bare mot40,
Rostyd and eten with gode gingere,
Žat is žo sawce žat servis žere;
Žo heroun is rosted, as have I blys,
And eton with gynger as his kynde is.

[Sawce] For pekokys and pertrikis.

Pekokys and pertrikys perboylyd schyn be,
Lardyd, rostyd, eton, levys me,
With gyngere, payndmayn paryd clene
And groundyn in a morter, žat is schene,
Temperid up with venegur gode,
With powder of gyngere and salt, by žo rode,
And draw3en žorowghe a streynour mylde,
Servid forthe with pekok and pertrik wylde.


Take crust of brede and grynde hit smalle,
Take powder of galingale and temper with alle
Powder of gyngere and salt also;
Temper hit with venegur er žou more do,
Draw3e hit žurughe a streynour ženne,
And messe hit forthe before gode menne.

Sawce camelyne, kervelettes and ožer thyngus.

Take raysouns of corouns and kyrnels smalle
Of notes, and do away žo schale,
Take crust of brede and clowe in fere,
And powder imaked of gode gyngere,
Flowre of canel žou schalle take, ženne
Bray alle togedur, as I že kenne,
In a morter and salt žerto;
Temper alle with venegur, žen hase žou do,
And messe hit forthe; žis is sawce fyne,
Žat menne calles camelyne.

For lumbardus mustard.

Take mustarde and let hit drye
Anonyn, Sir, wyturlye;
Stomper hit in a morter fyne,
And fars hit žurghe a clothe of lyne;
Do wyne žerto and venegur gode,
Sture hom wele togeder for že rode,
And make hit žyke inowghe ženne,
Whenne žou hit spendes byfore gode menne,
And make hit thynne with wyne, I say,
With diverse metes žou serve hit may.

For Pykulle.

Take droppyng of capone rostyd wele
With wyne and mustarde, as I have žou cele,
With onyons smalle schrad and sothun in grece,
Meng alle in fere and forthe hit messe.

Filetus in Galentine.

Take filetes of porke and half hom rost,
Smyte hom in peses with outene bost;
Draw3e a lyoure of blode and brede withalle,
Do venegur žer to, I wot žou schalle;
Fors hit with powder of canel, or gode gynger,
Sethe hit with žo flesshe, alle in fere;
Salt and messe forthe, ženne
Set it in sale before gode menne.

Pigges in sawce.

Take pigges and scalde hom in water clene,
Sethe hom in water and salt bydene;
Take hom up and lete hom kele;
Take persoley and sage, and grynde hit wele
With že brothe of pigges with owtene rewarde,
And 3olkes of eggus žat sožun ar harde,
Temper alle wth venegur sumdele stondande;
Lay pigges in a vessayle, with bothe hande,
Held žy sawce a-bofe tolde41 foržy,
And serve hit alle forthe, Syr, wyturly.

Sawce madame.

Take sawge, persoly, ysope, saveray,
Onyons gode, peres, garlek, I say,
And grapes; go fille žy gose ženne
And sew žy hole, no grece oute renne;
Lay hur to fyre and rost hyr browne,
And kepe žo grece žat falles doune.
Take galingale and žo grece žat renne,
Do hit in posnet, as I že kenne;
Whenne žo gose is rostyd, take hir away,
Smyte hir in pesys, I že pray;
Žat is within, žou schalle take oute,
Kest in žy posnet with outen doute;
3if hit is thyke do žerto wyne,
And powder of galingale žat is fyne,
And powder dowce and salt also;
Boyle alle togeder er žou fyr go,
In a dysshe žy gose žou close
Že sawce abofe, as I suppose.

Gose in a Hogge pot.

In pesis žou schalle žy gose stryke,
Take water and wyne bothe ilyke;
Do in žy gose; and onyons žou take
A gode quantite, as I er spake,
And erbus hacked žou take also,
And cast žou in er žou more do;
Žen set žy pot over žo fyre,
And hit wele stir for že hyre;
And make a lycoure of brede and blode,
And lye hit žerwithe, for hit is gode;
Kast powder žerto and salt anon,
And messe hit, ženne žou hase done.

To save venysone fresshe over že 3er.

Yf žou wylle kepe že tayle of a dere
Fresshe in seson over žo 3ere,
Or ožer venesone yf žat hit nede,
Žus schalt žu do, I wot in dede;
Presse oute žo blode, for anythyng
Žat is cause for grete rotyng;
In eržyne pot žou shalt hit pyt
And feyre hony do into hit;
To žo hony stonde over žo flesshe
Too fyngurs thyke for harde or nesshe;
With leder žo mouthe žen schalt žou bynde,
Kepe hit fro ayre, son or wynde,
In cofer, or huche or seler merke.

For to save venysone fro restyng42.

Take venesone when hit is new slayn,
And cover hit alle with ferne playn
Žat no wynde enter žer to;
And whenne žou hast covered hit so,
Lede hit home, selor hit lay
Žat wynde ne sone ne ughe43 hit may;
Dresse hit wele and wassh hit clene,
Sythen, lay hit in water alle by dene,
Žer in be half a day to lye;
Ženne take hit oute on flore to drye,
Ženne after take salt a quantite;
Boyle hit in clene water so fre,
And kele hit, žat he be bot lue,
And žerin wasshe žy venesone true,
And let hit lye žerin thre dayes
And thre ny3htes, by any kyns wayes;
Then take hit oute of žat water,
Salt hit wyth drye salt, alle in fere.
And do hit in a barel ženne;
Že barel staf ful as I že kenne,
Stop wele žo hede for wynde and sone,
For hit wylle payre žo venysone.

To keep herb3 over že wyntur.

Take floure and rere žo cofyns44 fyne,
Wele stondande withouten stine;
Take tenderons45 of sauge with owte lesyng,
And stop one fulle up to žo ryng;
Ženne close žo lyd fayre and wele,
Žat ayre go not oute never a dele,
Do so with saveray, percil and rewe;
And ženne bake hom harde, wel ne3e brende;
Sythun, kepe hom drye and to hom tent46;
Žis powder schalle be of more vertu,
Žen opone erže when hit gru.

For lyoure best.

Take drye floure, in cofyne hit close,
And bake hit hard, as I suppose;
Žou may hit kepe alle žys fyve 3ere,
Žere-with alye mony metes sere;
Here endys oure sawce, žat I foretolde.

De Cibis assatis.

Of rostyd mete now speke I wolde,
For žer bene bestes žat schyne be rost,
As conyng, pigges, ful wele žou wost,
And foules also žat rostyd schyne be
On diverse manere in her degre;
And kostyf of motone, žat I wele knaw,
Enbrochyd shal be, by ry3t gode law;
And also fysshe žou schalle enbroche,
As porpays žat swymmes by žo see roche;
Žerfore I telle 3ou now, I rede,
What schalle rost with neck and hede.

For že crane.

Že crane schalle fyrst enarmed be,
Scalde and pulde ful warle,
Dra3un at žo syde as wodcockis,
With legges al hole he rostyd is;
Abowte žo brothe žo necke žou cralle47,
Put in žo bylle at coler žou schalle;
Enarme hym forthe as hit is tolde
Before, and serve žys crane bolde.

For heroun rostyd.

Že heroun is slayn, as I have sene;
Že herte oute pyke alle bydene,
Under že lyft wyng žo neck bone steke,
Devoyded, as men me tolde meke;
Ženne under žo wynge žo skyn žou cralle47,
Pyt in žo bylle at coler žou schalle.

For wodcock, sny3t and curlue.

To wodcok, snype, curlue also,
Že betore in fere with hom schalle goo;
Alle schun be dra3un, Syr, at žo syde,
And honestly rostyd with outene pryde,
With neck and hede suande in fere,
Žo bylle put žurghe žo že3es sere;
On alle žese fowles žo legges schune bene,
Summe cralled48, sum stre3t, as I have sene.
And gret as heroun rostyd schalle be,
Žat a kny3t is called for gentlore,
A capone also žat comyn is,
Žo pecok wyth his tayle so have I blys,
Žo fesaunt kok, but not žo henne;
Žus have I lurnet at gentil men;
Alle ožer foles žat swymmen in flode,
Žat schun be rostyd, Syr, by žo rode,
With outen necke or hede, I trowe,
And ožer smalle bryddes, žat I wele knaw,
As osel, smityng, laveroc gray49,
Pertryk, werkock, I dayr wele say;
Žo kormorount schalle rost iwys,
With žo bylle opone for grete koyntes.

For pygges farsyd.

Take swongen50 eyrene and floure žer to,
And powder of peper er žou more do;
Blend alle togeder and salt žerwith;
Coloure hit with safrone, so have žou blythe;
Put alle in body of žo pygge,
Rost hit on broche of irne bygge
Enfarsed; žo cle51 of pygge schalle be
Festened in že cheke so mot žou že;
Žo hender legges enoynt52 žou schalle,
Žo cles by žo sydes žou festun withalle.

For fraunche mele.

Take swongene50 eyrene in bassyne clene,
And kreme of mylke žat is so schene,
And myyd bred, žou put žer to,
And powder of peper er žou more do;
Coloure hit with safrone in hast,
And kremelyd sewet of schepe on last,
And fylle žy bagge žat is so gode,
And sew hit fast, Syr, for žo rode;
Whenne hit is sožun, žou schalt hit leche,
And broyle hit on gredel, as I že teche.

For bours.

Take porke and gese, hew hom žou schalle
On gobetes, with powder of peper withalle;
Hom sethe in pot žat is so clene,
With oute any water, with salt, I wene;
Fro Martyn messe to gode tyde evyne,
Žys mete wylle serve, žou may me lene,
At dyner or soper, if žat hit nede
Žou take gode ale, žat is not quede53,
Žer in žou boyle žo forsayde mete
Žo more worship žou may gete.

For powme dorrys.

Take porke and grynde hit rawe, I kenne,
Temper hit with swongen50 egges; ženne
Kast powder to make hit on a balle;
In playand54 water žou kast hit schalle
To harden, ženne up žou take,
Enbroche hit fayre for goddes sake.
Endore hit with 3olkes of egges žen
With a fedyr at fyre, as I že kenne;
Bothe grene and rede žow may hit make
With ius of herb3 I undertake;
Halde under a dysshe žat no3t be lost,
More honest hit is as žou wele wost.

Hasteletes on fysshe day.

Take fyggus quartle, and raysyns, žo
Hole dates, almondes, rine hom also
On broche of irne, and rost hom sone;
Endore hom with 3olkes of egges anone.
Here endys oure hastere žat I of spake;
To speke of bakun mete I wolde clake,
For lamprays, darials and flaunes also,
And ožer metes mony and moo.

For lamprays bakun.

Fyrst scalde žy lamprays fayre and wele,
As I tolde byfore, so have žou cele;
Sožun, rere a cofyne of flowre so fre,
Rolle in žo lampray, as hit may be;
Take mynsud onyons žer to, gode wonne,
But fyrst take powder of peper, anon
Of maces, cloves and graynys also,
And dates al hole žou take žerto,
Poure rede wyne žerto žou schalle,
Coloure hit with safrone and closen alle.
In myddes žo lydde an tuel55 žou make,
Set hit in žo ovyn for to bake;
3ete take hit oute, fede hit with wyne,
Lay on žo tuel a past fulle fyne,
And bake hit forthe, as I že kenne,
To serve in sale before gode menne.

For darials.

Take creme of almonde mylke iwys,
And 3olkes of eyren, so have žou blys,
And make a batere žat is ful gode,
And rere a cofyne with mylde mode;
And sethe a mawdelarde56, žat fat is ženne,
And cut in peses, as I že kenne;
Square as dises žou shalt hit make,
Kast hit in batere, and powder žou take
Of gynger, of kanel, žat gode is, žo
Enfors hit wele er žou more do,
And loke žy cofyne be hardened wele,
Powre in žy batere, so have žou cele,
With a disshe hit florysshe žou may,
With blanchyd almondes, as I že say.

For flaunes.

Take new chese and grynde hit fayre,
In morter with egges, with out dysware;
Put powder žer to of sugur, I say,
Coloure hit with safrone ful wele žou may;
Put hit in cofyns žat bene fayre,
And bake hit forthe, I že pray.

For custanes.

Grynde porke, brek eyren žer to anon,
With powder of peper er žou more done;
Put hit in cofyn, žat harde is bake,
And 3olke of egge žen schalt žou take,
That harde is sožun, lay in to žo top
As hit were a gyldene knop.

For risshens.

Take grounden porke žat sožun hase bene
With peper and swongen egges clene;
Put berme žer to, I undertake,
As tome57 as belle hit wille hit make;
Lay hit in a roller as sparlyng fysshe,
Frye hit in grece, lay hit in dysshe.

For freture.

Wih egges and floure in batere žou make,
Put berme žer to, I undertake;
Coloure hit with safrone er žou more do;
Take powder of peper and cast žer to,
Kerve appuls overtwert and cast žerin,
Frye hom in grece, no more ne mynne.

Crustate of flesshe.

Take peiuns and smalle chekuns with alle
And ožer smale bryddes, and hew hom smalle;
And sethe hom alle togedur žoo
In brothe and in white grece, also
In verius, and do žer to safroune;
Fyrst make a fole58 trap59 žou mun,
Pynche hym, cowche60 hym žy flesshe žerby;
Kast žerin raysyns of corouns forthy,
And powder dowce and salt gode won;
Breke eyren and streyne hom thorowghe a clothe anone,
And swynge žy sewe žerwyth ženne,
And helde hit onne že flesshe I kenne,
And kover žy trap and hele hit wele,
And serve hit forthe, Syr, at že mele.


In erthen pot put brothe for hast;
Take floure of payndemayn, and make žy past
With water, žer of žy fele žou make
With a roller, and drye hit, I undurtake
A3ayne žo sonne žat hit be harde;
Kast žerin brothe and make rewarde;
To sethe hom take rawe chese anone
And grate hit in disshes mony on
With powder dowce; and lay žer in
Žy loseyns abofe že chese with wynne,
And powder on last spryngil hit žou may;
Žose loysyns er harde to make in fay.


Take porke sothun, and grynde hit wele
With safroune, and medel hit ylkadel
With egges and raysyns of corouns; žo
Take powder and salt, and do žerto;
Make a fole of doghe, and close žis fast,
This flesshe žat hewene was opon žo last
Kover hit with lyddes, and pynche hit fayre,
Korven in že myddes two loyseyns a payr,
Set hit with fryed almondes sere,
And coloure že past with safroune dere,
And bake hit forthe, as I že kenne,
And set in sale before gode menne.

Chewetes on fysshe day.

Take turbut, haddok, and gode codlyng,
Hacke hit, sethe hit, with owte lesyng,
And grynde hit smale, do dates žerto
Igroundene, and raysyns and prunus also,
With gode powder and salt on last;
Make a cofyne, close hit fast,
Frye hit in oyle, sethe hit žou schalle
And sugur and wyne ry3t gode with alle.

Chewetes on flesshe daye.

Take lyver of porke and kerve hit smalle.
As to a pye be hewen hit schalle,
And hennes žerwith do alle in a panne,
And frye hit wele as žou wele kanne;
Make a cofyne as to smalle pye,
Do žat žerin; and 3olkes žerby
Of harde egges sothun, and eke žou take
Powder of gynger and salt to bake;
Kerve hit and frye hit in grece ful gode,
Wel pynchyd serve on last by žo rode.
Here endes oure cure, žat I of spake,
Of potage, hasteletes, and mete [ibake]
And sawce žer to, with oute lesyng,
Cryst mot our sowles to hevene bryng.

Explicit hic quartus passus.

Of petecure I wylle preche;
What falles žer to 3ow wylle I teche;
Fore pore menne žys crafte is tolde
Žat mowon not have spysory, as žay wolde;
For hit is nede to gode, to ken men gode
As wele že pore as ryche by žo rode;
Žerfore to telle you I am set,
Fyrst what herb3, with owtene let,
Ben gode to potage I wolle 3ow lere;
Žou take že crop of žo rede brere,
Rede nettel crop, and avans also,
Žo prymrol, violet, žou take žerto
Town cresses, and cresses žat growene in flode,
Clarray saveray and tyme gode wone,
Persoley, wortes, ožer herb3 mony wone;
Alle žese erbs žou no3t forsake,
But lest of prymrol žou shalle take.
Rede cole hane parte of potage is,
Fro Iuny to Sayn Iame tyde, iwys,
Ženne leve his stade to My3ellis eve,
And žen bygynnys hit to releve;
Žen žoroughe že wyntur his curse schal holde,
Neghe lentone seson žat porray be bolde.

For stondand fygnade.

Fyrst play61 žy water with hony and salt,
Grynde blanchyd almondes I wot žou schalle;
Žurghe a streynour žou shalt hom streyne,
With že same water žat is so clene.
In sum of že water stepe žou schalle
Whyte brede crustes to alye hit with alle;
Ženne take figgus and grynde hom wele,
Put hom in pot so have žou cele;
Žen take brede, with mylke hit streyne
Of almondes žat be white and clene;
Cast in žo fyggus žat ar igrynde
With powder of peper žat is žo kynde,
And powder of canel; in grete lordys house
With sugur or hony žou may hit dowce;
Žen take almondes cloven in twen,
Žat fryid ar with oyle, and set with wyn
Žy disshe, and florysshe hit žou my3t
With powder of gynger žat is so bry3t,
And serve hit forthe as I spake thenne
And set hit in sale before gode menne.

For sirup.

Take befe and sklice hit fayre and thynne,
Of žo luddock62 with owte or ellis with in;
Take mynsud onyouns, and powder also
Of peper, and suet and befe žerto
And cast žeron, rolle hit wele,
Enbroche hit overtwert, so have žou cele;
And rost hit browne as I že kenne,
And take brothe of fresshe flesshe ženne,
And alye hit with bred er žou more do,
And mynsud onyons žou cast žer to
With powder of peper and clowes in fere;
Boyle alle togeder, as I že lere,
Ženne boylyd blode take žou shalle;
Strene hit žorowghe clothe, colour hit withalle;
Ženne take žy rost, and sklyce hit clene
In že lengethe of a fynger; boyle hit by dene
In že same sewe; serve hit žou may
In a disshe togedur I say.

For Tuskyn.

Take raw porke and hew hit smalle,
And grynde in a morter; temper hit žou schalle
With swongen egges, but not to žynne;
In gryndynge, put powder of peper withinne,
Ženne žis flessh take up in žy honde,
And rolle hit on balles, I undurstonde,
In gretnes of crabbes; I harde say
In boylande water žou kast hom may.
To harden žen take hom oute to cole,
And play fresshe brothe fayre and wele;
Žer in cast persoley, ysope, saveray,
Žat smalle is hakked by any way.
Alye hit with flour or brede for žy,
Coloure hit with safroun for že maystre;
Cast powder of peper and clawes žer to,
And take žy balles or žou more do,
And put žer in; boyle alle in fere
And serve hit forthe for tuskyne dere.

For blaunchyd porray.

Take thykke mylke of almondes dere
And heke63 hedes žou take with stalk in fere,
Žat is in peses žou stryke;
Put alle in pot, alye hit ilyke
With a lytel floure, and serve hit ženne
Wele sožun, in sale, before gode menne.

Porry of white pese.

Take white pese and wasshe hom wele;
Put hom in pot, so have žou cele,
With water; and ere žo fyrst boylyng
Žou katche hom doune with oute lesyng;
Trendel hom in platere and pyke hom clene,
Devoyde žo worme-etone alle bydene,
In fresshe water žou schalt hom caste,
And boyle hom wyle žat žey breste;
So sethe hom forthe al by dene,
Quylle žay be boylde fayre and clene;
Žen take žat brothe, and put žer to
Mynsyd onyons, with powder also
Of peper, coloure hit with gode safroune,
And put žer to a lytel porc[i]oun
Of ale, and sethe hit ry3t wele, ženne
After cut crust of bred I kenne,
Sware as dyse and put žerto;
Gyf hit a boylyng, no more ne myn,
And serve hit forthe in to že halle,
Žese ožer pese 3it make žou shalle.

For white pese after porray.

Take boyled water wyth honey swete,
Sethe in žy pesone žat ben so sete,
While žat žey lie be hom selfe žere
With mynsud onyons and no more,
To serve on fysshe day with grappays,
With sele fysshe or ellis with porpays,
Opone fyssh dayes 3if žat hit falle,
Žus sethe žy pese I wot žou schalle;
Temper hom in brothe of bacun clene
And kepe že grave hit not be sene;
3if žay ben harde and wynnot alye
Brysse hom or strene hom, Sir, wyturlye;
Thre leches of bacun lay žou mot
In brothe; and serve fulle wele žou wot
With žy pese, žat sožun ar wele.
To ete žerwith, so have žou cele.

For Gray pese.

Fyrst stepe žy pese over že ny3t,
And trendel hom clene, and fayre hom dy3t.
Sethe hom in water; and brothe žou take
Of bacun, and fresshe bre žou no3t forsake;
Summe men hom lofe alyed wyle
With floure and summe with never a dele;
Žese pese with bacun eten may be
As žo why3t pese were, so mot I že.
But žo white with powder of peper žo
Moun be forsyd with ale žer to.

For kole.

Take fresshe brothe of motene clene,
Of vele and porke al by dene;
Hakke smalle žy wortis and persyl, žo
When žat hit boylys, cast hom žerto,
Do a lite grotes žy wortis amang
And sethe hom forthe I undurstande.
3if žou have salt flesshe sethand I wot,
Take a fresshe pece oute of žo pot,
And sethe by žo self, as I že kenne;
Take up, put in žy wortis ženne,
In že mene whyle gode grave žou gete
To florisshe žy wortis at žo last hete.

For mustul bre.

Fyrst sethe žy mustuls quyl shel of lepe
In water, and žerof summe kepe;
Žer in žou stepe white brede fayre,
Žo remunaunde žou kepe with oute disware;
And voyde žy groundyngus for sonde;
Pyke clene žy mustuls, wasshe hom with honde,
Sett hom besyde žy brede žou bray,
Take mynsud onyons, and powdur I say
Of peper, and cast žy bre into;
Color hit with safroune er žou more do,
And sethe hit wele; alye hit ženne
With žy forsayde brede, as I že kenne,
All hole do in žy mustuls žore
And serve hit forthe with outyn more.

For porray of mustuls.

Take mustul brothe, as I say že,
And grynd žy lecus in morter fre,
With a lite64 grotes put hom žer in
And sethe hom wele, no more no myn;
But grynde žy mustuls and put žer to
And sethe alle up, now hase žou do.

For gruel of fors.

Fyrst take porke, wele žou hit sethe
With otene grotes, žat ben so smethe;
Whenne hit begynnes wele to alye,
Žou save of že žynnest brothe žer by
To streyne žy gruel, alle and summe;
But furst take oute žy porke žou mun
And hak hit smal and grynde hit clene;
Cast hit to žo gruel žat streyned bene,
Colour hit with safroune and sethe hit wele;
For gruel of force serve hom at mele.

For Ioutes.

Take most of cole, borage65, persyl,
Of plumtre leves, žou take žer tyl,
Redde nettel crop and malues grene,
Rede brere croppes, and avans goode
A lytel nept violet by žo rode,
And lest of prymrol levus žou take,
Sethe hom in water for goddes sake;
Ženne take hom up, presse oute žou shalle
Že water, and hakke žese erbs alle
And grynd hom in a morter schene
With grotene; and sethe hom thyk by dene
In fresshe brothe, as I že kenne;
Take sklyset, enbawdet66 ženne
Besyde on platere žou shalt hit lay
To be cut and eten with ioutes in fay.

For capons in erbis.

Fyrst stop žy capone with saveray,
With persyl, a lytil ysope I say;
Žen take žo neck, avoyde že bone;
And make a puddyng žer of anon
With an egge and myed bred also,
With hakked lyver and hert žer to,
With powder of peper and safroune; žen
Sew fast žo bylle grete ende, I ken;
Žen sethe žy capone, as I že say,
With persoley, sauge, ysope, saveray,
A litel nep, brisse hom in hast
And wrythe itwen; in hom žou cast
With sklices of bacon, enbrawdet here,
And coloure žy brothe with safrone dere.
When hit is sožun, in disshe hit lay
Žo bacon žo neck besyde in fay.
Take grounden safron temperid with ale,
To florysshe žy capone with syder žou shalle,
Lyande in dysshe, and serve hym ženne,
Set hym in sale before goode menne.

For ožer ioutes.

Take cole and strype hom žorowghe ži honde
And do away žo rybbys I undurstonde;
In fat bre fresshe of befe I wene,
Žay schalle be sožun ful thykk by dene.

For honge cole.

Hakke žy kole wel grete I trow,
Sethe hom in water ful thyke I thrawe67;
Žen take hom up; presse a non
Že water of hom, er žou more done;
In dysshe hom hakke togeder žen
With buttur, to serve before gode men.

For henne in brothe.

Take, sethe žy henne and kut her wele
On gobbettes, save alrons68 and že pestle69;
Sethe thritte egges harde also,
And hakke že white and cast žer to
In pot, with mynsud onyonus gode;
First stepe žy brede of whete by že rode,
In že same brothe besyde to lye
Žy sewe, in put powder of peper žer by
Of clowes, of gynger žer to žou take,
Coloure hit with safroune for goddes sake;
Do fyve 3olkes in on disshe, ženne
Thre gobbettis of flesshe als of žat henne;
Poure on žat sewe žat first was dy3t,
To serve in sale by ful gode ry3t.

For comyne sewe.

3iff žou wylle make a comyne sew,
Vele and motun and porke žou hew
On smalle gobettis; put hom in pot
With mynsud onyouns, ful wele I wot,
And powder of Peper žou kast žerto;
Coloure hit with safroune or žou more do,
And draw3e alyoure of browne crust eke
To alye žis sew žat is so meke.

For a tansy cake.

Breke egges in bassyn and swyng hem sone,
Do powder of peper žer to anone;
Žen grynde tansy, žo iuse owte wrynge,
To blynde with žo egges with owte lesynge.
In pan or skelet žou shalt hit frye,
In buttur wele skymmet wyturly,
Or white grece žou make take žer to,
Geder hit on a cake, ženne hase žou do,
With platere of tre, and frye hit browne.
On brode leches serve hit žou schalle,
With fraunche mele or ožer metis with alle.

For a froyse.

Sethe porke or vele and hew hit smalle,
Take swongen egges and hew with alle;
Frye hom in buttur in panne sone
And styr hit wele, žen hase žou done.
With trow3tes on že same aray,
Wele sožun and hakked, tesyd in fay,
And frye hom in buttur, as I že kenne,
To serve on fysshe day before gode men.

For a brothe of elys.

Fyrst flyghe žyn elys, in pese hom smyte,
Put hom in pot, žagh žay ben lyte,
With clene water; žen take žou schalle
Alle powder of peper, coloure hit with alle
With safroune and alyed ženne
With floure, and cast alle in, I kenne,
At že fyrst boylyng žat may falle
Soth hote, and serve hit in to že halle.

For a pye.

Fyrst sly žy capon over žo ny3ght,
Plump hym in water wher he is dy3t,
Alle wallande hote anon take oute
Žo capone to drye, with outen dowte;
Žy stuffe of fresshe befe mynse žou schalle
With wyne or verius or salt with alle,
To temper žat stuffe, and suet take žen
Of že same befe hakked I ken,
That suet žou coloure wiž safroune wele
In a dysshe by hit selfe, as I že telle70;
Žen lay žy capon in coffyn fyne,
A mawdelarde žerby and wodcockys twyne,
Put in žy stuffe er žou more done,
With an hen egge 3olkes set hit anon,
Žen take žy suet žat coloured was wele,
Mynge hit above, so have žou cele;
Žen coloure žy capon with safroune, dore
With a feder, with a fayre feder, as I že lore,
Sethyne, with clovyn dates ry3t,
With maces and quibibis he shalle be dy3t;
Cloves and graynys žou take žer to
And raysyns of corauns for3ete not; žo
Close on žy lyd and pynche hym žen,
And bake hym forthe, as I že ken.

For a cawdel.

Breke ten egges in cup fulle fayre,
Do away že white with oute diswayre;
Žo strene also žou put away
And swyng žy 3olkes with spone I že say
Žen mynge hom wele with gode ale,
A cup fulle large take žou schalle,
Set hit on fyre, styr hit, I telle,
Bewar žer with žat hit never welle;
3if žou cast salt žer to, iwys
Žou marres alle, so have I blis.
At žo fyrst assay žou take hit doun,
When hit wolde welle, žys caudel broun,
3if žat hit welle, as may be falle,
Žus helpe hit žen I wot žou schalle;
Storve myed wastel with colde ale žen,
And cast žer to, sethe hit I ken.

For sawce gynger.

Fyrst stepe žy brede, žat white is bake,
And verius or venegur I undertake;
Žen drawghe hit žorowghe a streynour fyne,
Coloure hit with safroune, and cast žer in
Powder of gynger ino3ht, and salt,
Or ellys coloure hit nou3t žou schalt;
For grete lordis žou schalt take wyne
With safroune to žy sawce ful fyne.

For wesels.

Fyrst grynd porke, temper in fere
With egges and powder of peper dere,
And powder of canel žou put žer to,
In chapon necke žou close hit žo,
Or elles in paunche of grys hit pyt
And rost hit wele, and žen dore hit
With oute, with batere of egges and floure,
To serve in sale or ellys in boure.

For hagese.

Že hert of schepe, že nere71 žou take,
Žo bowel no3t žou shalle forsake,
On že turbilen made, and boyled wele,
Hacke alle togeder with gode persole,
Isop, saveray, žou schalle take žen,
And suet of schepe take in, I ken,
With powder of peper and egges gode wonne,
And sethe hit wele and serve hit ženne,
Loke hit be saltyd for gode menne.
In wyntur tyme when erbs ben gode,
Take powder of hom I wot in dede,
As saveray, mynt and tyme, fulle gode,
Isope and sauge I wot by že rode.

For seke menne.

Ale bre72 žus make žou schalle,
With grotes and safroune and good ale.
Take playd water with hony, I wote,
For water gruel made with grote;
Melle white brede in dysshes aboute,
Powre in wellyd mylke, with outen doute,
Žat called is mylke soppys in serves
For Satyrday at ny3t, so have [I] blys.
3et sugurt soppes I nyl for3ete,
Žou tost shyves of gode manchete,
Enbene hom with wyne on both syde, ženne
Sawce hom with sugur ino3he I kenne.

For sethe ray.

Take ote, strey and draghe hit clene,
Couch hit in a panne with water by dene;
Cast salt žer to, ley in žy ray,
And set hit forthe as I že say:
Then take hit oute, žo skyn away,
Souse hit in ale, and salt, I pray;
When hit is colde, ete hit žou may
With lyver and garlek, žat samen are dy3ght.

Oystere in browet.

Take and schole hom and sethe hom in clene water;
Grynde peper and safroun with brede and ale, temper hit
Up with že same brothe, and do že oysters žer in, and
Let hit boyle and cast salt žerin and messe hit forthe.

For a servise on a fysshe day.

Fyrst white pese and porray žou take,
Cover žy white heryng for goddys sake;
Žen cover red heryng and set abufe,
And mustard on heghe, for goddys lufe;
Žen cover salt salmon on hast,
Salt ele žer wyth on žis course last.
For že secunde course, so god me glad,
Take ryse and fletande fignade,
Žan salt fysshe and stok fysshe take žou schalle,
For last of žis course, so fayre me falle.
For že iii cours sowpys dorre fyne,
And also lampronus in galentyne,
Bakun turbut and sawmon ibake
Alle fresshe, and smalle fysshe žou take
Žer with, als trou3te, sperlynges73 and menwus withal,
And loches to hom sawce versance shal.

For a servise on flesshe day.

Fyrst wortes and salt befe žou shalle have,
With capon in erbe žer to I crawe;
For žo fyrst cours, no more žou take,
But of že secunde course now wylle I clake.
Fyrst take in selle, žan gose anon,
Both grys74 and vele and rostyd motone;
With gynger žo pigge eton shalle be,
And sorel with žo moton so mot I že.

For anožer maner of service on flesshe day.

Take fyrst grete pyes and frumente
With venison, so mot I že,
And rostyd capon, žen shal žou take,
Žys for že fyrst cours, žou nou3ght forsake;
Then fylets in galentine and mortrews eke
With rostyd befe and moton so meke,
And rostyd vele and porke and grys;
And gose and gryce for secunde be wyse,
For the thrydde cours, now take shalle
Cawdel ferre, stued mawdelarde with alle,
Then tarts and daryels and custan dere,
Rysshene and pome dorres, and frutur in fere,
Thenne rosted mawlarde and cele žer to,
With wodcoke and ožer small bryddys inow.
Of servis tel 3ou no more I wylle,
For a comyne fest at home be skylle.

For a comyn rewle in cure.

Now tas žys for a rewle fulle gode,
All hole futed fuylle in flud
Gose before, and ay žou take
Žo grettis fyrst, savun gose and drake,
Bothe of towne and of tožer,
Also bakyn mete, my der brother,
And most daynte, come bybynde:
Žys is a rewle mad in kynde.

Explicit Liber cure Cocorum

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