Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Potwise or Potews

Pot Meals

Forcemeat cooked in a raw earthenware pot, the pot being broken open to access the food (Cury 1390, etc) cf. Appraylere.

Original Receipt from The Forme of Cury By the Chief Master-Cook of King Richard II, c1390 (Cury 1390)

Take Pottes of Erže lytell of half a quart and fyll hem full of fars of pomme dorryes [2]. ožer make with žyn honde. ožer in a moolde pottes of že self fars. put hem in water & seež hem up wel. and whan žey buth ynowz. breke že pottes of erže & do že fars on že spyt & rost hem wel. and whan žei buth yrosted. colour hem as pomme dorryes. make of litull prewes [3] gode past, frye hem ožer rost hem wel in grece. & make žerof Eerys [4] to pottes & colour it. and make rosys [5] of gode past, & frye hem, & put že steles [6] in že hole žer [7] že spyt was. & colour it with whyte. ožer rede. & serue it forth.

[1] Potews. probably from the pots employed. [2] pomme dorryes. Vide ad No. 174. [3] prewes. V. ad 176. [4] eerys. Ears for the pots. V. 185. [5] rosys. roses. [6] sleles. stalks. [7] žer. there, i.e. where. V. 170.

MORE FROM Foods of England...
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

Email: editor@foodsofengland.co.uk