This term appears regularly in ancient cookbooks including Cury 1390, Liber Cure 1430, Austin 1440 and appears to indicate either some type of sauce or a serving method.
Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)
TENCHES IN CYNEE.
Take tenches and smite them to pieces, fry them, draw a lyour of raisins currants witth wine and water, do thereto hole raisins & powder of ginger of cloves of cinnamon of pepper do the tenches thereto & seethe them with sugar cypre & salt. & present forth.
Original Receipt in the 15th Century 'Austin Manuscripts' (Austin 1440)
Haddoke in Cyuee. Shal be yopened & ywash clean & ysode & yrosted on a gridel; grind peper & saffron, bred & ale mince onions, fri them in ale, & do therto, and salt: boille it, do thyn haddok in plateres, & thi ciuey aboue, & if forth.
Harys in Cyueye. Take harys, & flay them, & make them clean, an hacke them in gobettys, & seethe them in water & salt a lytylle; than take pepper, an saffron, an bread, y-grounde y-fere, & temper it with ale; than take oynonys & percely, y-mynced small to-gederys, & seethe them be them self, & afterward take & do thereto a porcyon of vynegre, & dresse in.
MORE FROM Foods of England...|
The Ten-Year Plan... ● Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, 03/01/2022
BUILT WITH WHIMBERRY