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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 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
A. Asher & Co., Berlin

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, þat tase grete lore
In court, þat men calles cure,
þat most be don in þrinne degre;
þis hasteler, pasteler, and potagere,
And 3et þo scoler þat foloes in fere,
Fyrst to 3ow I wylle schawe
þo poyntes of cure, al by rawe1,
Of Potage, hastery, and bakun mete,
And petecure, I nylle for3ete.
þo names in tabulle I schalle sete
þo number in augrym above, with outen lete,
In augrim þat schalle wryten be,
An þo tytels with in on þo 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 þe powder of hare I wot;
Hit is so frym6, ren hyt wylle
An malt as sugur, by ry3t good skylle
And make þo flesshe to seme, iwys,
As hit were raw, and 3yt hit nys.
And þagh þou sethe hit alle day,
Hit wolde seme rawe by any kyn way.

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

And 3if7 anoþer I telle con;
Yf þe coke be croked or soward mane
Take sope, cast in hys potage;
þenne wylle þe pot begyn to rage
And welle on alle, and lepe in.*
þat licoure is made, noþer 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, þo sothe may sene.

To make venegur manede;
Take a gad of stele I wot in dede;
In strong venegur þou schalt hit seke
ix sythes in venegur, þerof þou reke,
A bere with þe hete hit þou 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, þat steped han bene,
Goode wyne schalle turne to venegur be dene.

To preve venegur, weþer hit be fyne.
þou take hys knyve or ellis myne,
In harde drye flore a hole to make;
Put in þo venegur, I undurtake,
If hit be good, welle, syr, hit schalle,
Yf hit be no3t, downe wylle hit falle.
þis se3e I preved, so I have I blys;
þerfore I wot þat hit sothe is.

To powder befe with in a ny3t
þou welle þo salt, in water bry3t;
Malt hit in bryne, set doun to kele,
Put in þy flesshe fayre and wele,
And in a ny3t hit poudert schalle be,
Grene powdert þorogh, so mot I þe.
Yf þy dysshe metes dere ben to salt,
kerve a grene sod, I wot, þou schalt,
And kover þy pot with þo gresse done,
þo salt on þo gresse shalle barke fulle sone.
With þy honde smyte of, I say;
þo salt lay on anew þou may;
þys schalt þou gedur hit, yche a dele,
And make hit fresshe unto þe mele.
If I schalle of þese potage spelle
A whyle þeron þen 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.
þen wyndo hit wele, nede þou mot;
Wasshe hit fayre, put hit in pot;
Boyle hit tylle hit brest, þen
Let hit doun, as I þe 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 þe mele;
With sugur candy, þou may hit dowce,
If hit be served in grete lordys howce.
Take black sugur for mener menne;
Be ware þer with, for hit wylle brenne.


Take wete and stepe hit dayes ix;
þus chaunge þy water yche day be dene.
Brys hit in a morter ry3t smalle,
Sethe hit with mylke and water with alle.
þorowgh a herseve loke þou hit sye9,
And let hit stonde and setel bye;
Poure oute þe water, in clothe hit lay,
Tyl hit be drye þou turne hit ay.
þys is a lycour as men sayn,
þer of I schalle speke more in playn.

Conyngus in grave.

Sethe welle þy conyngus in water clere,
After, in water colde þou 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 þo fyre,
Hew þo conyngus, do hom þer to,
Seson hit with wyn or sugur þo.

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 þo;
þe chekyns by hom selfe þo sethe þer 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 þay ben sete.

Viande de Cipur.

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

Mortrews de chare.

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

Blonc Manger.

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

þandon for wylde digges, swannus, and piggus.

Take, wasshe þo isues of swannes anon,
And skoure þo guttus with salt ichon;
Sethe alle to gedur and hew hit smalle,
þe flesshe and eke þo guttus with alle;
Take galingale and gode gyngere
And canel, and grynd hom al in fere;
And myude bred þou take þerto,
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 þou schalt hit sett.


Take þo hert and þo mydruv and þe kydnere,
And hew hom smalle, as I þe lere;
Presse oute þe blode, wasshe hom þou 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 þo fyre, as I þe telle in tale;
Kele hit with a litelle ale,
And set hit downe to serve in sale.

Anoþer maner for noumbuls.

Take þe noumbuls of þe veneson,
In water and salt þo wasshe hom sone,
And in 12 twynne waters, þou schalt hom sethe;
Grynd bred and peper with ale full smethe;
With þe secunde brothe þou temper hit mun,
And hew þy noumbuls alle and sum;
And boyle þy sew, do hom þer inne,
Of þys mater þer, no more ne myn.


Take swettest mylke, þat þou may have,
Colour hit with safron, so God þe save;
Take fresshe porke and sethe hit wele,
And hew hit smalle every dele;
Swyng eyryn, and do þer to;
Set hit over þe fyre, þenne
Boyle hit and sture lest hit brenne;
Whenne hit welles up, þou schalt hit kele
With a litel ale, so have þou cele;
When hit is ino3e, þou 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, þat is so kynd;
Alye hit up with floure of ryce,
Do þer to pynys and saunders for spyce,
For to coloure hit, loke þou do þis,
And oþer goode spyces þou take, iwys,
Bothe strong and swete þou do þer to;
Salt hit, boyle hit, sethe hit forthe þo,
With annes icomfet, florysshe hit þou schalle;
Messe hit in dysshes to be served in halle.


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

Breuet de almonde.

Take gode almonde mylke anon,
And loke þou lye hit with amydone,
Or with flowre þat is bake;
Coloure hit with safron, I undurtake;
Fors hit with powder of þy male
Of gyngere, canel, and galingale.
Take pertrykes and chykyns and hom wele sethe15;
Hew hom in quarters fayre and smethe;
Do þat mylke over þo fyre þat tyde,
And boyle and sett hit doune besyde,
And florysshe hit with powdur, as I þe kenne,
þou 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 þou cele17;
Do hit over þo fyre and boyle hit wele;
Take braune of capons or hennes alle,
Hew hit þat hit be ri3t smalle;
And grynd hit wele, as myud brede,
And do þer to, as I þe 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 þe teche;
Fors hit with poudur, þat is gode;
Take larde of porke, wele soþyn, by þo rode;
Hew hit in gobettes wele afyne;
Loke þey 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 þe kenne,
þenne 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, þenne
Take braune of capone or elle of henne;
Loke þou grynd hit wondur smalle,
And sithen þou 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,
þis 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 þer in and boyle hit, þenne
Styr hit wele, as I þe kenne,
Tyl hit be gedered on crud harde;
Leche19 hit, and roste hit afterwarde
Apone a gredel, þen serve þou may
Hit forthe, with spit, as I þe say.

For blanchyd mortrews.

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

Peions istued.

Take peions and hew hom in morselle smalle,
Put hom in a erþyn pot, þou shalle;
Take pilled garlek and herbys anon,
Hack hom smalle er þou more don;
Put hom in þo pot, and þer to take
Gode brothe with wyte grece, þou no3t forsake;
Do powdur þer to and gode verius,
Coloure hit with safron, and salt inow;
þou put in pote þese þynges alle,
And stue þy peions þus þou schalle.

Sowpus dorre.

Take almondes, bray hem, wryng hom up;
Boyle hom with wyn rede to sup;
þen temper hom with wyn, salt, I rede,
And loke þou tost fyne wete brede,
And lay in dysshes, dubene with wyne;
Do in þis dysshes mete, þat is so fyne;
Messe hit forthe, and florysshe hit þenne
With sugur and gynger, as I þe kenne.

Gruel of almondes.

Take almondes unblanchid and bray hom sone,
Put ote mele to, þenne hase þou done,
And grynde alle sammen21, and draw hit þenne
With water and sethe, as I þe kenne;
Coloure hit with safron and salt hit þenne,
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 þou schalle;
Set hit over þe fyre, þyn erbis þou sethe
With þo mylke forsayde, þat grounden is smethe;
Cast þerto sugur, and salt anone;
Take þer þy ioutes made dalmone.

Caudel dalmone.

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

Buttur of Almonde mylke.

Take thykke mylke of almondes clere,
Boyle wele alle in fere;
And in þo boylyng, cast þerinne
Venegur, oþer ellys gode wyne;
Do hit soþenne in a canvas þenne,
In soþun, gar hit on hepe to renne;
In clothe þou henge hit a myle way,
And after in colde water þou hit lay;
Serve hit forthe in þe dysshe,
þat day þo lorde is servyd with fysshe.


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

Kaudel Ferry.

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

For to make a rape.

Take raysyns of corauns þerto,
And wyte wynne þou take also;
Sethe þenne oþer 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 þou bray with alle.
Put alle in þe pot with grythe,
þo raysyns of corauns, þo swete wyne with,
A lytul vengur, and pouder take þo
Of clowes, maces and quibibis22 to;
Boyle alle to geder, and serve hit þenne,
And sett hit forthe before goode men.

Mylke rostyd.

Take swete mylke and put in panne,
Swyng eyren with alle, grynde safron
And do þerto, welle hit þenne,
Tylle hit wax thykke, as I þe kenne;
And sethe and sye hit thorowghe a cloth,
Presse hit, þat 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 þerwith
And after hakke hom on a borde,
As smalle as þou may, at a worde,
And bray hom in a morter clere;
Sethe hom in mylke over þe fyre;
Of almondes or of a clow þou take schalle,
Lye hit with amydone þerwith alle;
Coloure hit with safrone, and do þerinne
Poudur of peper, or goode comyne.

For to make a potage of oysturs.

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

Sauge Seynes.

Take swynes fete and sethe hom clene,
Take 3olkes of eyren þat harde bene,
And sage as mykul as fall þerto,
Gode powdur, and temper with venegur;
When þou hase soþyn þo fete ry3t welle,
Clovyn hom and paryd hom þer tylle,
Lay hom on dysshe with blythe,
þo sawce on þe 3olkes þerwyth.

For to make a compost.

Take þo chekyns and hew hom for þo seke,
All but þe hede and þe legges eke;
Take a handfulle of herb lovache,
And anoþer of persely, als
Of sage þat never was founde fals,
And noþer of lekes and alle hom wasshe
þose herbes in water, þat rennes so rasshe;
Breke þorowghe þy honde, bothe herbe and leke,
With a pynt of hony enbeny hom eke,
Summe of þese herbes þou shalle laye
In þe pottus bothun24, as I þe say;
Summe of þe chekyns þou put þerto,
And þen of þe herb3 do to also;
So of þo ton so of þat oþer,
þo herb3 on þe last my dere brother;
Above þese herbus a lytul larde
Smalle myncyd, haldand togeder warde;
Take powder of gynger and canel god wone,
Cast on þese oþer thynges everychon;
Be sle3e and powre in water þenne
To myd þo pot, as I þe kenne;
Opone þo bruys poure hit withinne,
And cover hit þat no hete oute wynne,
And tendurly seyth hit þou do may,
Salt hit, serve hit, as I þe say.

Blanc maungere of fysshe.

Take a pownde of ryse and sethe hom wele,
Tyl þat þay brostene; and lete hom kele.
Mylke of almondes þerto þou cast,
þo tenche or lampray do to on last;
Welle alle togeder, as I þe kenne,
And messe hit forthe before godde men.

Mortrews of fysshe.

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

For to make rose dalmoyne.

Take whyte pese and wasshe hom wele,
Tylle þat þey hulle, sethe yche adele,
And bene clene of þam, þen schalle þou caste
In to þo pot and cover in hast;
And loke no brethe þer passe oute,
But boyle hom wele with owtyn dowte;
Of almonde mylke þou kest þerto,
Of floure of ryse and salt also;
Coloure hit with safrone and messe hit, þenne
Set hit in sale before goode men.

For a kolys.

þe brawne take of sothun henne or chekyne,
And hew hit smalle and bray þen with wyne,
With ote grotis, and whyte brede eke;
With þe brothe of henne þou temper hit meke;
Take oute þe bonys and grynd hit smalle,
In to þe brothe þou 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 þou schalle hit lye,
Set hit over þe fyre for-þye,
Put whyte grece þerto, bewar, iwys,
Let hit not sethe lest þou mys.
Do þer to powder and safron þenne
And messe hit forthe before goode menne;
Powder dowce þeron þou kast
Stondande at dressore on þe last.

Conyngus in cyne27.

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

Harus in cyne.

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

Harus in a sewe.

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

Harus in abrotet29.

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

Harus in Perdoylyse.

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

Hennes in brewes.

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

Chekyns in browet.

Take chekyns, scalde hom fayre and clene;
Take persole, sauge, oþer herb3, grene
Grapus, and stope þy chekyns with wynne;
Take goode brothe, sethe hom þerinne,
So þat þay sone boyled may be;
Coloure þe brothe with safrone fre,
And cast þeron powder dowce,
For to be served in goode mennys howse.

Chekyns in Cawdel.

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

For to boyle fesawantes and pertryks.

Take good brothe, þerin þou pyt
þy fesauntes and þy pertryks, þat men may wyt.
Do þerto ale, floure, peper fre,
Of hole canel, good quantite;
And let alle sethe þerwyth fulle wele,
And messe hit forthe, Syr, at þe mele.
Powder dowce þerin þou cast,
When hit [is] servyd on þe last.

Roo in a Sewe.

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

Hennes in grave

Take hennes and rost, as I þe kenne,
Sithinn, hew hom smalle and frye hom; þenne
Take wyne or peper or venegur to,
Grynd hit togeder with hennes þo;
Lye hit with 3olkes of eyren wele,
Coloure hit with safrone everydele,
And messe hit forthe withoutene ony more,
And loke þou for3ete no3t þys 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 soþun þo,
And hake hom smalle and do þerto,
And boyle þe capon and coloure hit þenne
With safrone, and do as I kenne;
þo 3olkes of eggus, I telle þe,
Alle hole þou put in disshe so fre.

Hennes in gauncel.

Take first and rost welle þy henne,
Take garlek by hit selfe and grynd; þenne
Blonde hit with mylke and put alle in panne,
And hew þyn henne and do þer to þenne
þy henne and 3olkes of eyren imelle34;
Coloure hit with safron and let hit welle,
And messe hit forthe, I telle þe;
But þou 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 þo lampreyes and serve hit in sale.

Lamprayes in galentine.

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

For tenchis in grave.

Sethe þy tenchis, and after hom brede,
And rost hom on a gredel, I rede;
Grynd peper and safron with ale, I kenne,
With tenchis brothe, þou temper hit; þenne
Lay þo tenche opon a platere fayre,
Do on þat browet withouten disware.

Chawdewyne de boyce.

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

Capons in Cassolyce.

Take capons and schalde and pyke hom þen;
þe skyn þou opon, as I þe kenne,
Be hynde þo hede, blaw hym with penne;
þenne ryses þo skyn before,
Rayse up þo skyn alle hole abowte,
Take porke and hen flesshe with outen doute,
And 3olkes of eyren and gode powder;
Of alle þo thynges þou make farsure36,
And farse37 þo skyn and perboyle hit wele;
þen larde þo 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 þy ry3t honde.

For to make momene.

Take whyte wyne, I telle þe,
And sugur þerto ry3t grete plente;
Take, bray þo brawne of a3t capon;
To a pot of oyle of on galon,
And of hony a qwharte þou take;
Do hit þer to as ever þou wake,
Take powder þo mountenaunce38 of a pownde,
And galingale ginger and canel rownde,
And cast þer to, and styre hit; þenne
Alle in on pot sethe hit, I kenne.

Lange de beof.

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

Pro Salsamentis. - To make sawce.

Now speke I wylle of sauces sere:
How þay ar made, I wylle 3ow lere,
Next after potage þay servyd schalle be,
As I have lurned in þys 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 þo mawdelarde, so have þou cele,
And hacke mo onyons, as I þe kenne;
With þo grece of þo mawdelarde þou sethe hom, þen
Take ale, mustarde and hony þo,
Boyle alle togeder or þou more do;
For maularde rosted þys sawce is dy3t,
And served in sale by gode ry3t.

Sawce fore vele and venysone.

Take brede and frye hit in grece þou schalle,
With brothe of venegur draw3e hit withalle,
Kast powder of gynger anon þer to
And peper, and sethe þo
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, þat is hor kynde,
Powder of gynger, and kast þer to,
And messe hit forthe, þen hase þou do.

Sawce best for capons rostyd.

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

Sawce sirer for mawdelardus

Take bred and blode iboylyd and grynde,
And draw3he hit þorowghe 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 þo mele.

Gawncel for þe gose.

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

Sawce for swannus.

Take þo offal and þo lyver of þo swan,
In gode brothe þou sethe hom þan;
When hit is sothyne, take oute þe bonus,
Smalle hew þo flesshe, Syr, for þe nonus;
Make alyoure of crust of brede,
Of blode of swanne, þat soþun is lede,
Caste powdur of gynger and clawes þer to,
Of peper and wyn þou take also,
And salt hit þen and sethe hit wele;
Cast in þy flesshe, hewen yche a dele,
And messe hit forthe, as I þe 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,
þat is þo sawce þat servis þere;
þo 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, þat is schene,
Temperid up with venegur gode,
With powder of gyngere and salt, by þo rode,
And draw3en þorowghe 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 þou more do,
Draw3e hit þurughe a streynour þenne,
And messe hit forthe before gode menne.

Sawce camelyne, kervelettes and oþer thyngus.

Take raysouns of corouns and kyrnels smalle
Of notes, and do away þo schale,
Take crust of brede and clowe in fere,
And powder imaked of gode gyngere,
Flowre of canel þou schalle take, þenne
Bray alle togedur, as I þe kenne,
In a morter and salt þerto;
Temper alle with venegur, þen hase þou do,
And messe hit forthe; þis is sawce fyne,
þat menne calles camelyne.

For lumbardus mustard.

Take mustarde and let hit drye
Anonyn, Sir, wyturlye;
Stomper hit in a morter fyne,
And fars hit þurghe a clothe of lyne;
Do wyne þerto and venegur gode,
Sture hom wele togeder for þe rode,
And make hit þyke inowghe þenne,
Whenne þou hit spendes byfore gode menne,
And make hit thynne with wyne, I say,
With diverse metes þou serve hit may.

For Pykulle.

Take droppyng of capone rostyd wele
With wyne and mustarde, as I have þou 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 þer to, I wot þou schalle;
Fors hit with powder of canel, or gode gynger,
Sethe hit with þo flesshe, alle in fere;
Salt and messe forthe, þenne
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 þe brothe of pigges with owtene rewarde,
And 3olkes of eggus þat soþun ar harde,
Temper alle wth venegur sumdele stondande;
Lay pigges in a vessayle, with bothe hande,
Held þy sawce a-bofe tolde41 forþy,
And serve hit alle forthe, Syr, wyturly.

Sawce madame.

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

Gose in a Hogge pot.

In pesis þou schalle þy gose stryke,
Take water and wyne bothe ilyke;
Do in þy gose; and onyons þou take
A gode quantite, as I er spake,
And erbus hacked þou take also,
And cast þou in er þou more do;
þen set þy pot over þo fyre,
And hit wele stir for þe hyre;
And make a lycoure of brede and blode,
And lye hit þerwithe, for hit is gode;
Kast powder þerto and salt anon,
And messe hit, þenne þou hase done.

To save venysone fresshe over þe 3er.

Yf þou wylle kepe þe tayle of a dere
Fresshe in seson over þo 3ere,
Or oþer venesone yf þat hit nede,
þus schalt þu do, I wot in dede;
Presse oute þo blode, for anythyng
þat is cause for grete rotyng;
In erþyne pot þou shalt hit pyt
And feyre hony do into hit;
To þo hony stonde over þo flesshe
Too fyngurs thyke for harde or nesshe;
With leder þo mouthe þen schalt þou 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
þat no wynde enter þer to;
And whenne þou hast covered hit so,
Lede hit home, selor hit lay
þat wynde ne sone ne ughe43 hit may;
Dresse hit wele and wassh hit clene,
Sythen, lay hit in water alle by dene,
þer in be half a day to lye;
þenne take hit oute on flore to drye,
þenne after take salt a quantite;
Boyle hit in clene water so fre,
And kele hit, þat he be bot lue,
And þerin wasshe þy venesone true,
And let hit lye þerin thre dayes
And thre ny3htes, by any kyns wayes;
Then take hit oute of þat water,
Salt hit wyth drye salt, alle in fere.
And do hit in a barel þenne;
þe barel staf ful as I þe kenne,
Stop wele þo hede for wynde and sone,
For hit wylle payre þo venysone.

To keep herb3 over þe wyntur.

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

For lyoure best.

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

De Cibis assatis.

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

For þe crane.

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

For heroun rostyd.

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

For wodcock, sny3t and curlue.

To wodcok, snype, curlue also,
þe betore in fere with hom schalle goo;
Alle schun be dra3un, Syr, at þo syde,
And honestly rostyd with outene pryde,
With neck and hede suande in fere,
þo bylle put þurghe þo þe3es sere;
On alle þese fowles þo legges schune bene,
Summe cralled48, sum stre3t, as I have sene.
And gret as heroun rostyd schalle be,
þat a kny3t is called for gentlore,
A capone also þat comyn is,
þo pecok wyth his tayle so have I blys,
þo fesaunt kok, but not þo henne;
þus have I lurnet at gentil men;
Alle oþer foles þat swymmen in flode,
þat schun be rostyd, Syr, by þo rode,
With outen necke or hede, I trowe,
And oþer smalle bryddes, þat I wele knaw,
As osel, smityng, laveroc gray49,
Pertryk, werkock, I dayr wele say;
þo kormorount schalle rost iwys,
With þo bylle opone for grete koyntes.

For pygges farsyd.

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

For fraunche mele.

Take swongene50 eyrene in bassyne clene,
And kreme of mylke þat is so schene,
And myyd bred, þou put þer to,
And powder of peper er þou more do;
Coloure hit with safrone in hast,
And kremelyd sewet of schepe on last,
And fylle þy bagge þat is so gode,
And sew hit fast, Syr, for þo rode;
Whenne hit is soþun, þou schalt hit leche,
And broyle hit on gredel, as I þe teche.

For bours.

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

For powme dorrys.

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

Hasteletes on fysshe day.

Take fyggus quartle, and raysyns, þo
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 þat I of spake;
To speke of bakun mete I wolde clake,
For lamprays, darials and flaunes also,
And oþer metes mony and moo.

For lamprays bakun.

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

For darials.

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

For flaunes.

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

For custanes.

Grynde porke, brek eyren þer to anon,
With powder of peper er þou more done;
Put hit in cofyn, þat harde is bake,
And 3olke of egge þen schalt þou take,
That harde is soþun, lay in to þo top
As hit were a gyldene knop.

For risshens.

Take grounden porke þat soþun hase bene
With peper and swongen egges clene;
Put berme þer 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 þou make,
Put berme þer to, I undertake;
Coloure hit with safrone er þou more do;
Take powder of peper and cast þer to,
Kerve appuls overtwert and cast þerin,
Frye hom in grece, no more ne mynne.

Crustate of flesshe.

Take peiuns and smalle chekuns with alle
And oþer smale bryddes, and hew hom smalle;
And sethe hom alle togedur þoo
In brothe and in white grece, also
In verius, and do þer to safroune;
Fyrst make a fole58 trap59 þou mun,
Pynche hym, cowche60 hym þy flesshe þerby;
Kast þerin raysyns of corouns forthy,
And powder dowce and salt gode won;
Breke eyren and streyne hom thorowghe a clothe anone,
And swynge þy sewe þerwyth þenne,
And helde hit onne þe flesshe I kenne,
And kover þy trap and hele hit wele,
And serve hit forthe, Syr, at þe mele.


In erthen pot put brothe for hast;
Take floure of payndemayn, and make þy past
With water, þer of þy fele þou make
With a roller, and drye hit, I undurtake
A3ayne þo sonne þat hit be harde;
Kast þerin brothe and make rewarde;
To sethe hom take rawe chese anone
And grate hit in disshes mony on
With powder dowce; and lay þer in
þy loseyns abofe þe chese with wynne,
And powder on last spryngil hit þou may;
þose 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; þo
Take powder and salt, and do þerto;
Make a fole of doghe, and close þis fast,
This flesshe þat hewene was opon þo last
Kover hit with lyddes, and pynche hit fayre,
Korven in þe myddes two loyseyns a payr,
Set hit with fryed almondes sere,
And coloure þe past with safroune dere,
And bake hit forthe, as I þe 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 þerto
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 þou 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 þerwith do alle in a panne,
And frye hit wele as þou wele kanne;
Make a cofyne as to smalle pye,
Do þat þerin; and 3olkes þerby
Of harde egges sothun, and eke þou take
Powder of gynger and salt to bake;
Kerve hit and frye hit in grece ful gode,
Wel pynchyd serve on last by þo rode.
Here endes oure cure, þat I of spake,
Of potage, hasteletes, and mete [ibake]
And sawce þer to, with oute lesyng,
Cryst mot our sowles to hevene bryng.

Explicit hic quartus passus.

Of petecure I wylle preche;
What falles þer to 3ow wylle I teche;
Fore pore menne þys crafte is tolde
þat mowon not have spysory, as þay wolde;
For hit is nede to gode, to ken men gode
As wele þe pore as ryche by þo rode;
þerfore to telle you I am set,
Fyrst what herb3, with owtene let,
Ben gode to potage I wolle 3ow lere;
þou take þe crop of þo rede brere,
Rede nettel crop, and avans also,
þo prymrol, violet, þou take þerto
Town cresses, and cresses þat growene in flode,
Clarray saveray and tyme gode wone,
Persoley, wortes, oþer herb3 mony wone;
Alle þese erbs þou no3t forsake,
But lest of prymrol þou shalle take.
Rede cole hane parte of potage is,
Fro Iuny to Sayn Iame tyde, iwys,
þenne leve his stade to My3ellis eve,
And þen bygynnys hit to releve;
þen þoroughe þe wyntur his curse schal holde,
Neghe lentone seson þat porray be bolde.

For stondand fygnade.

Fyrst play61 þy water with hony and salt,
Grynde blanchyd almondes I wot þou schalle;
þurghe a streynour þou shalt hom streyne,
With þe same water þat is so clene.
In sum of þe water stepe þou schalle
Whyte brede crustes to alye hit with alle;
þenne take figgus and grynde hom wele,
Put hom in pot so have þou cele;
þen take brede, with mylke hit streyne
Of almondes þat be white and clene;
Cast in þo fyggus þat ar igrynde
With powder of peper þat is þo kynde,
And powder of canel; in grete lordys house
With sugur or hony þou may hit dowce;
þen take almondes cloven in twen,
þat fryid ar with oyle, and set with wyn
þy disshe, and florysshe hit þou my3t
With powder of gynger þat 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 þo luddock62 with owte or ellis with in;
Take mynsud onyouns, and powder also
Of peper, and suet and befe þerto
And cast þeron, rolle hit wele,
Enbroche hit overtwert, so have þou cele;
And rost hit browne as I þe kenne,
And take brothe of fresshe flesshe þenne,
And alye hit with bred er þou more do,
And mynsud onyons þou cast þer to
With powder of peper and clowes in fere;
Boyle alle togeder, as I þe lere,
þenne boylyd blode take þou shalle;
Strene hit þorowghe clothe, colour hit withalle;
þenne take þy rost, and sklyce hit clene
In þe lengethe of a fynger; boyle hit by dene
In þe same sewe; serve hit þou may
In a disshe togedur I say.

For Tuskyn.

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

For blaunchyd porray.

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

Porry of white pese.

Take white pese and wasshe hom wele;
Put hom in pot, so have þou cele,
With water; and ere þo fyrst boylyng
þou katche hom doune with oute lesyng;
Trendel hom in platere and pyke hom clene,
Devoyde þo worme-etone alle bydene,
In fresshe water þou schalt hom caste,
And boyle hom wyle þat þey breste;
So sethe hom forthe al by dene,
Quylle þay be boylde fayre and clene;
þen take þat brothe, and put þer to
Mynsyd onyons, with powder also
Of peper, coloure hit with gode safroune,
And put þer to a lytel porc[i]oun
Of ale, and sethe hit ry3t wele, þenne
After cut crust of bred I kenne,
Sware as dyse and put þerto;
Gyf hit a boylyng, no more ne myn,
And serve hit forthe in to þe halle,
þese oþer pese 3it make þou shalle.

For white pese after porray.

Take boyled water wyth honey swete,
Sethe in þy pesone þat ben so sete,
While þat þey lie be hom selfe þere
With mynsud onyons and no more,
To serve on fysshe day with grappays,
With sele fysshe or ellis with porpays,
Opone fyssh dayes 3if þat hit falle,
þus sethe þy pese I wot þou schalle;
Temper hom in brothe of bacun clene
And kepe þe grave hit not be sene;
3if þay ben harde and wynnot alye
Brysse hom or strene hom, Sir, wyturlye;
Thre leches of bacun lay þou mot
In brothe; and serve fulle wele þou wot
With þy pese, þat soþun ar wele.
To ete þerwith, so have þou cele.

For Gray pese.

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

For kole.

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

For mustul bre.

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

For porray of mustuls.

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

For gruel of fors.

Fyrst take porke, wele þou hit sethe
With otene grotes, þat ben so smethe;
Whenne hit begynnes wele to alye,
þou save of þe þynnest brothe þer by
To streyne þy gruel, alle and summe;
But furst take oute þy porke þou mun
And hak hit smal and grynde hit clene;
Cast hit to þo gruel þat 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, þou take þer tyl,
Redde nettel crop and malues grene,
Rede brere croppes, and avans goode
A lytel nept violet by þo rode,
And lest of prymrol levus þou take,
Sethe hom in water for goddes sake;
þenne take hom up, presse oute þou shalle
þe water, and hakke þese erbs alle
And grynd hom in a morter schene
With grotene; and sethe hom thyk by dene
In fresshe brothe, as I þe kenne;
Take sklyset, enbawdet66 þenne
Besyde on platere þou shalt hit lay
To be cut and eten with ioutes in fay.

For capons in erbis.

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

For oþer ioutes.

Take cole and strype hom þorowghe þi honde
And do away þo rybbys I undurstonde;
In fat bre fresshe of befe I wene,
þay schalle be soþun ful thykk by dene.

For honge cole.

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

For henne in brothe.

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

For comyne sewe.

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

For a tansy cake.

Breke egges in bassyn and swyng hem sone,
Do powder of peper þer to anone;
þen grynde tansy, þo iuse owte wrynge,
To blynde with þo egges with owte lesynge.
In pan or skelet þou shalt hit frye,
In buttur wele skymmet wyturly,
Or white grece þou make take þer to,
Geder hit on a cake, þenne hase þou do,
With platere of tre, and frye hit browne.
On brode leches serve hit þou schalle,
With fraunche mele or oþer 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, þen hase þou done.
With trow3tes on þe same aray,
Wele soþun and hakked, tesyd in fay,
And frye hom in buttur, as I þe kenne,
To serve on fysshe day before gode men.

For a brothe of elys.

Fyrst flyghe þyn elys, in pese hom smyte,
Put hom in pot, þagh þay ben lyte,
With clene water; þen take þou schalle
Alle powder of peper, coloure hit with alle
With safroune and alyed þenne
With floure, and cast alle in, I kenne,
At þe fyrst boylyng þat may falle
Soth hote, and serve hit in to þe halle.

For a pye.

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

For a cawdel.

Breke ten egges in cup fulle fayre,
Do away þe white with oute diswayre;
þo strene also þou put away
And swyng þy 3olkes with spone I þe say
þen mynge hom wele with gode ale,
A cup fulle large take þou schalle,
Set hit on fyre, styr hit, I telle,
Bewar þer with þat hit never welle;
3if þou cast salt þer to, iwys
þou marres alle, so have I blis.
At þo fyrst assay þou take hit doun,
When hit wolde welle, þys caudel broun,
3if þat hit welle, as may be falle,
þus helpe hit þen I wot þou schalle;
Storve myed wastel with colde ale þen,
And cast þer to, sethe hit I ken.

For sawce gynger.

Fyrst stepe þy brede, þat white is bake,
And verius or venegur I undertake;
þen drawghe hit þorowghe a streynour fyne,
Coloure hit with safroune, and cast þer in
Powder of gynger ino3ht, and salt,
Or ellys coloure hit nou3t þou schalt;
For grete lordis þou schalt take wyne
With safroune to þy sawce ful fyne.

For wesels.

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

For hagese.

þe hert of schepe, þe nere71 þou take,
þo bowel no3t þou shalle forsake,
On þe turbilen made, and boyled wele,
Hacke alle togeder with gode persole,
Isop, saveray, þou schalle take þen,
And suet of schepe take in, I ken,
With powder of peper and egges gode wonne,
And sethe hit wele and serve hit þenne,
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 þe rode.

For seke menne.

Ale bre72 þus make þou 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,
þat called is mylke soppys in serves
For Satyrday at ny3t, so have [I] blys.
3et sugurt soppes I nyl for3ete,
þou tost shyves of gode manchete,
Enbene hom with wyne on both syde, þenne
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 þer to, ley in þy ray,
And set hit forthe as I þe say:
Then take hit oute, þo skyn away,
Souse hit in ale, and salt, I pray;
When hit is colde, ete hit þou may
With lyver and garlek, þat 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 þe same brothe, and do þe oysters þer in, and
Let hit boyle and cast salt þerin and messe hit forthe.

For a servise on a fysshe day.

Fyrst white pese and porray þou take,
Cover þy white heryng for goddys sake;
þen cover red heryng and set abufe,
And mustard on heghe, for goddys lufe;
þen cover salt salmon on hast,
Salt ele þer wyth on þis course last.
For þe secunde course, so god me glad,
Take ryse and fletande fignade,
þan salt fysshe and stok fysshe take þou schalle,
For last of þis course, so fayre me falle.
For þe iii cours sowpys dorre fyne,
And also lampronus in galentyne,
Bakun turbut and sawmon ibake
Alle fresshe, and smalle fysshe þou take
þer 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 þou shalle have,
With capon in erbe þer to I crawe;
For þo fyrst cours, no more þou take,
But of þe secunde course now wylle I clake.
Fyrst take in selle, þan gose anon,
Both grys74 and vele and rostyd motone;
With gynger þo pigge eton shalle be,
And sorel with þo moton so mot I þe.

For anoþer maner of service on flesshe day.

Take fyrst grete pyes and frumente
With venison, so mot I þe,
And rostyd capon, þen shal þou take,
þys for þe fyrst cours, þou 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 þer to,
With wodcoke and oþer 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 þys for a rewle fulle gode,
All hole futed fuylle in flud
Gose before, and ay þou take
þo grettis fyrst, savun gose and drake,
Bothe of towne and of toþer,
Also bakyn mete, my der brother,
And most daynte, come bybynde:
þys is a rewle mad in kynde.

Explicit Liber cure Cocorum

Index of Words, Dishes, &c

A, 6, 'and'.
Afyne, 12, 'finely'.
Ale bre, 55 53, 'ale broth'.
Aliour, 20, 49 50, 'a mixture'.
Alye, 11, 22 {23?}, 34, 47, 49 {50?}, 'to mix'.
Alrons, 49, 'the pinions of the wing.'
Amydone, 7.
Annes, 11.
Anykyns, Anykyn, 33, 5, 'any kind of'.
An, 5, 'and'.
Augrym, 1, 'a table'.
Avans, 47, 'the herb harefoot'.
Avoyde, 48, 'to take away'.
A3t, 27 26, 'eight'.

Batere, 38, 52, 'a batter'.
Batte, 22, 'hasty'.
Berme, 39, 'yeast'.
Betore, 35, 'bittern'.
Blend, 36, 'to mix'.
Blonde, 24, 'to mix'.
Blynde, 50, 'to mix'.
Blanc Maungere of fysshe, 19.
Blanchyd Mortrews, 13.
Blaunche sawce for capons, 28.
Blonc Manger, 9.
Blonke desore, 12.
Boure achamber, 52.
Bours, 37.
Braune, 12, 'flesh'.
Brawne, 26, 'flesh'.
Bre, 17, 'broth'.
Brend, 10, 'burnt'.
Brere, 42, 'briar'.
Brest, 7, 'burst'.
Brethe, 19, 'steam'.
Breuet de almonde, 12.
Brewet, 12, 'potage, broth'.
Browet, 25, 'potage, broth'.
Broch, 16, 26, 36, 37, 'a spit, to put on the spit'.
Brost, 19, 'burst'.
Brostene, 19, 'burst'.
Brothe of Elys, 50.
Bruys, 19, 'brewis, broth'.
Brys, 7, 'to bruise'.
Bucnade, 12.
Buttur of Almonde Mylke, 15.

Canel, 26, 'cinnamon'.
Capons, 48.
Capons in Cassolyce, 26.
Capons in erbis, 48.
Capons in Covisye, 24.
Cawdel, 51.
Cawdel dalmone, 15.
Cele, 12, 'happiness, bliss'.
Charioure, 19 21, 'a dish'.
Charlet, 11.
Charlet icoloured, 11.
Chawdewyne de boyce, 25.
Chekyns in browet, 22.
Chekyns in Cretene, 8.
Chekyns in Cawdel, 23.
Chewetes on fysshe day, 41.
Chewetes on flesshe day, 41.
Cle, 24 36, 'a claw'.
Clake, 54, 'to talk'.
Clow, 17, 'a clove'.
Claw, 43 44 'a clove'.
Cofyne, 34, 39, 41, 'a raised crust'.
Coke, 17 5, 'a cook'.
Cole (Honge), 49.
Comfet (=Confeit), 11, 'a sweet-meat'.
Compost, 18.
Conyng, 8, 'a rabbit'.
Conyngus in Cyne, 20.
Conyngus in grave, 8.
Corauns, 16, 'currants'.
Cowche, 40, 'to lay, place'.
Couch, 53, 'to lay, place'.
Cralle, 35, 'to bend, curl'.
Crane (rostyd), 35.
Crawe, 54, 'to crave'.
Crud, 13, 'curd'.
Crustate of flesshe, 40.
Cure, 2 1, 'cookery'.
Custane, 40.
Cyne, 19 20 .

Dariels, 38.
Devoyde, 35, 'take away'.
Digges, 10, 'ducks'.
Disware, 25, 51, 'doubt'.
Doghe, 41, 'dough'.
Dore, 50, 52, 'to varnish'.
Dowce, 7, 43, 'to sweeten'.
Dra3un, 35, 'to remove the entrails'.
Drawe, 35, 'to remove the entrails'.
Draw, 13, 'to strain'.
Dressore, {19?}, 20, 'cupboard'.
Droppyng, 31, 'dripping'.
Dy3t, 47, 'prepared'.

Elys (broth of), 50.
Enarm, 29, 35, 'to lard'.
Enbene, 26, 27, 'to baste'.
Enbrawdet, 48, 'to border'.
Enbroche, 34, 35, 37, 43, 'to put on the spit'.
Endore, 36, 37, 'to varnish'.
Enfarse, 36, 'to stuff'.
Enfors, 36, {38} 'to stuff'.
Eyren, 7, 11, 'eggs'.

Farse, 26, 'to stuff'.
Farsure, 26, 'a stuffing'.
Fay, 50, 'truth'.
Feder, 51, 'a feather'.
Fele, 40, 'a paste'.
Fere, 2, 35, as in fere, 'together, in company'.
Festened, 36, 'fastened'.
Fesawantes and Pertryks (to boil), 23.
Filetus in Galentine, 31.
Flaunes, 39, 49.
Fletand, 54, 'flowing, thin'.
Florysshe, 9, 39, 'to decorate'.
Flud, 55, 'flood'.
Flyghe, 49, 'to flay'.
Fole (see fele), 41.
Fole, 36, 'fowl'.
Fors, 8, 31, 'to stuff'.
Fraunche Mele, 36.
Freture, 39.
Fro, 1, 'from'.
Froyse, 50.
Frumente, 7.
Frym, 5, 'strong'.
Fygnade (Stondande), 42.

Gad, 6, 'a goad'.
Galentyne, 30.
Galyngale, 8, 'sweet cyperus'.
Gar, 15, 'to force, make'.
Garlek, 53.
Gawncel (for the gose), 29.
Gelofer, 26, 'gillyflower'.
Gentlore, 35, 'courtesy, honour'.
Gose, 32, 'goose'.
Gose in a Hogge-pot, 32, (i.e., in a Hodge-Podge).
Grappays, 45, 'the grampus'.
Gredel, 13, 37, 'a grediron'.
Gresse, 6, 'grass'.
Grotene, 14, 48, 'grits'.
Groundynges, 46, 'grounds'.
Gruel of Almondes, 14.
Gruel of fors, 47.
Gruel of porke, 30.
Grys, 55, 69, 'pig, pork'.
Grythe (=graythe), 16, 'speed'.

Hagese, 52.
Haldand, 18, 'holding'.
Hane (=ane), 'one'.
Harus in browet, 21.
Harus in Cyne, 20.
Harus in sewe, 21.
Harus in Pardolyse, 22.
Hasteler, 2, 'one who roasts meat'.
Hasteletes on fysshe day, 37, (Hasteletes, the inwards of a wild boar).
Hastery, 2, 'roasted meat'.
Heghe, 54, 'high'.
Helde, 23, 31, 'to pour over'.
Hele, 40, 'to cover'.
Heng, 15, 'to hang'.
Hennes in brewes, 22.
Hennes in grave, 24.
Hennes in gauncel, 24.
Hennes in brothe, 49.
Herb3 (to kepe over the wyntur), 34.
Heroun (rostyd), 35.
Herseve, 'hairsieve', 7.
Hogge pot (=Hodge-podge), 32.
Hors, 23, 'rough'.
Huche, 33, 'chest, hutch'.
Hulle, 2, 7, 19, 'to cast off the shell, to shell'.

Ilkadele, 41, 'each part'.
Ilyke, 32, 'alike'.
Imelle, 24, 'mixed'.
Inow,       11, 50, 52, 'enough'.
Ioutes, 15, 47, 48.
Ioutes de almonde, 15.
Irne, 36, 'iron'.
Itwen, 48, 'in two'.
Iusselle, 11.
Iwys, 5, 'certainly, truly'.

Kaudel Ferry, 16.
Katche, 44, 'to take'.
Kele, 6, 10, 'to cool'.
Kelkes, 19, 'milt, roe'.
Kerve, 6, 41, 'to cut'.
Korve, Kervelettes, 30.
Kest, 22, 'to cast'.
Kole, 46.
Koke, 13, 'cook'.
Kolys, 20.
Kostyf of motone, 34, 'breast of mutton'.
Kremelyd, 36, 'crumbled'.
Kydnere, 10, 'kidneys'.

Lamprayes (in galentine), 35.
Lamprays (bakun), 38.
Lange de beof, 26.
Laveroc, 36, 'the lark'.
Leche, 13, 50, 'to cut in slices'.
Leche lardes, 13.
Lefe, 46, 'dear'.
Lene, 37, 'to grant'.
Levys, 21, 'believe'.
Loche, 54, 'a loach'.
Loysyns, 40.
Lovache, 18, 'lovage'.
Lite, 46, 47, 49, 'little, few'.
Luddock, 43, 'loins'.
Lue, 33, 'warm'.
Lumbardus Mustard, 30.
Lye, 8, 'to mix'.
Lyoure (best), 36.
Lyoure, 31, 32, 'a mixture'.
Lyne, 30, 'linen'.

Male, 12, 'meal'.
Malt, 6, 'to melt'.
Malues, 47.
Manchete, 53, 'fine wheaten bread'.
Mawdelarde, 38, 'a mallard, the wild drake'.
Mawlarde,      55,
Medel, 41, 'to mix'.
Melle, 53, 'to mix'.
Meng, 31, 'to mingle'.
Menske, 22, 'grace, favour'.
Menwus, 54, 'the minnow'.
Merke, 33, 'dark'.
Mesurle, 48, 'moderately'.
Messe, 28, 'to serve'.
Mo,    27, 38, 'more'.
Momene, 26.
Motone, 34, 'mutton'.
Mortrewes de chare, 9.
Mortrewes of fysshe, 29.
Mot, 'may, must'.
Mountenaunce, 26, 'amount, weight'.
Mun, 47, 'must'.
Mustel bre, 46.
Mydruv, 10, 'midriff'.
Myed, 8, 11, 12, 48, 'minced, pounded, grated'.
Myn,    8, 22, 'less'.
Myng, 51, 'to mingle'.

Neghe, 42, 'near'.
Nep, 48, 'the herb cat-mint'.
Nere, 52, 'kidneys'.
Nesshe, 13, 33, 'soft'.
Ne3e, 34, 'nigh'.
Nombuls, 10.
Note, 25, 'nut'.
Nylle, 1, 'will not'.
Nys, 5, 'is not'.

Obles, 22, 'small cakes'.
On, p. 44, l. 7, 'in, into'.
Osel, 36, 'blackbird'.
Ote, 48, 53, 'oat'.
Other, 15, 'or'.
Overtwert, 40, 'across'.
Oystere in browet, 53.

Pasteler, 1, 'a maker of pastry'.
Payndemayn, 40.
Payre to injure, 34.
Peions istued, 14.
Peletre, 27, 'pellitory'.
Persole, 22, 23, 'parsley'.
Persyl, 46,            
Pestle, 49, 'legs'.
Pese (gray), 46.
Pese (after porray), 45.
Petecure, 42.
Pigges in sawce, 31.
Pigges (farsyd), 36.
Playand, 37, 'boiling'.
Play, 7, 44, 42, 'to boil'.
Plump, 51, 'to plunge'.
Porpays, 35, 'Porpoise'.
Porray (blaunchyd), 44.
Porray (of Mustuls), 47.
Porry (of white Pese), 44.
Posnet, 10, 32, 'a little pot'.
Potage, 42.
Potage of welkes, 17.
Potage of oysturs, 17.
Powme Dorrys, 37.
Prymrol, 42, 'primrose'.
Pur verde sawce, 27.
Pye, 54.
Pykulle, 30.

Quartle, 37, 'a quart'.
Quede, 37, 'bad'.
Quyl, 46, 'while'.
Quibibis, 'Cubebs'.

Rape (A), 16.
Rasshe, 18, 'quick, swift'.
Ray (to sethe), 53.
Rede, 12, 'to advise'.
Reke, 6, 'to take care, attend'.
Remunande, 46, 'remainder'.
Rere, 34, 'to raise'.
Restyng, 33, 'becoming rancid'.
Reward, 31, 'regard'.
Rine, 37, 'to run'.
Risshens, 39.
Roche, 35, 'rock'.
Roo in a sewe, 23.
Rose, 13.
Rose dalmoyne, 19.
Ryse, 16.

Safroun, 53.
Sale, 10, 'hall'.
Sammen, 14, 33, 'together'.
Saveray, 44, 'the herb savory'.
Sawce (to make), 27.
Sawce camelyne, 30.
Sawce (blaunch for capons), 28.
Sawce (best for capons), 28.
Sawce (for cranes and herons), 29.
Sawce (gynger), 52.
Sawce (for mawdelardes rostyd), 27.
Sawce madame, 32.
Sawce (for Pekokys and pertrikis), 29.
Sawce (pur verde), 27.
Sawce sirer (for mawdelardus), 28.
Sawce (for vele and venysone), 28.
Sawnder, 13, 'sandal wood'.
Schale, 25, 30, 'to shell'.
Schale, 30, 'a shell'.
Schere, 13, 'to cut'.
Schyves, 3, 15, 17, 'slices'.
Schun, 29, 36, 'shall'.
Seke, 6, 'to plunge, soak'.
Seler, 30, 33, 'a cellar'.
Selle, 34, 'seal'.
Self, 21, 'same'.
Sere, 'severally, several'.
Servise on fysshe day,    54.
Servise on flesshe day.
Sewe, 21, 43, 'potage, broth'.
Sirup, 42.
Sklice, 43, 48, 'a slice, to slice'.
Sleck, 6, 'to slake'.
Sly, 51, 'to kill'.
Sle3e, 'clever, quick'.
Sly3te, 1, 'art, craft'.
Smethe, 50, 'smooth'.
Snite, 35, 'snipe'.
Sorel, 54.
Sotelte, 5, 'device'.
Sothe, 5, 'truth'.
Sothyn, 5, 'boiling'.
Soward, 5, ? 'sow-like', or 'soured, of a sour disposition'.
Sowpus dorre, 14.
Sparlyng, 54, 'the smelt'.
Spryng, 7, 'to sprinkle'.
Spryngil, 40, 'to sprinkle'.
Spylle, 5, 'to destroy'.
Stine, 34, 'stint'.
Stondand, 14, 'thick'.
Stondand, 14, 'standing'.
Stop, 34, 'to stuff'.
Strene, 34, 'scum'.
Strene, 9, 45, 'to strain'.
Strey, 53,         
Streyne, 43,      
Streynour, 16, 21, 51.
Stryke, 44, 'to cut'.
Suand, 35, following'.
Sumdele, 20, 'somewhat'.
Swongen, 36, 37, 'beaten up'.
Swynge, 11, 'to beat up'.
Sye,    7, 17, 'to drain, strain'.
Sythes, 6, 'times'.
Sythyn, 25, 'afterwards, then'.

Tansy cake, 50.
Tartlotes, 41.
Temper, 'to mix'.
Tenderon, 34, 'a stalk'.
Tent, 34, 'to attend'.
Tese, 9, 'to mince'.
þagh, 5. 'though'.
Thandon (for wilde digges &c.), 10.
The, 36, 'to prosper'.
The3e, 'thigh'.
þo, 1, 'the'.
þo, 11, 'then'.
Thrinne, 1, 'three'.
Thrydde, 55, 'third'.
Thurgh, 'through'.
Tome, 39, 'light, empty'.
Trap, 40, 'a dish'.
Tree, 50, 'wood'.
Trou3te, 50, 54, 'trout'.
Tuel, 35, 'an opening'.
Turbilen, 52, ? Fr. tourbillon.
Tuskyn, 44.
Twynne, 10, 51, 'two'.
Tyl, 47, 'to'.

Ughe, 33, 'to injure'.

Venysone (to save fresshe over þe 3er), 33.
Venysone (to save fro restyng).
Viand de Cipur, 8.

Wafrons, 22, 'cakes'.
Walle, 30, 'to boil'.
Warle, 35, 'carefully'.
Wastelle, 9, 'fine white bread'.
Welle, 5, 6, 13, 'to boil'.
Werkok, 36, 'pheasant'.
Wodcock, &c, 36.
Won, 8, 40, 52, 'a quantity'.
Wortes, 43, 54, 'herbs'.
Wost, 'knowest'.
Wot, 5, 6, 'know'.
Wrythe, 48, 'break'.
Wyndo, 7, 'to winnow'.
Wynne, 5, 'will'.
Wynnot, 45, 'will not'.
Wyturly, 31, 'truly, certainly'.

3et, 1, 'also'.
3if, 5, 'if'.
3olkes, 18, 'yolks'.
3oyng, 11, 'young'.
3ow, 1, 'you'.
3yt, 5, 'yet'.

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