Liber cure cocorum / Copied and edited from the Sloane ms. 1986 by Richard Morris.

Date:
1862
Catalogue details

Licence: Public Domain Mark

Credit: Liber cure cocorum / Copied and edited from the Sloane ms. 1986 by Richard Morris. Source: Wellcome Collection.

    49/66 (page 45)
    Trendel hom in platere and pyke horn dene, Devoyde po worme-etone alle bydene, In fressh water pou schalt hom caste, And boyle hom wyle pat pey breste; So sethe hom forthe al by dene, Qiiylle pay be boylde fayre and dene; pen take pat brothe, and put per to Mynsyd onyons, with powder also Of peper, coloure hit with gode safroune, And put per to a lytel porc[i]oun Of ale, and sethe hit ry]t wele, penne After cut crust of bred 1 kenne, Sware as dyse and put perto; Gyf hit a boylyng, no more ne myn, And serve hit forthe in to pe halle, pese oper pese jit make pou shalle. For white pese after porray. Take boyled water wyth honey swete, Sethe in py pesone pat ben so sete. While pat pey lie be hom selfe pere With mynsud onyons and no more, To serve on fysshe day with grappays, With sele fysshe or ellis with porpays, Opone fyssh dayes jif pat hit falle, pus sethe py pese I wot pou schalle; Temper hom in brothe of bacun dene And kepe pe grave hit be not sene; ^if pay ben harde and wynnot alye Brysse hom or strene hom, Sir, wyturlye; Thre leches of bacun lay pou mot In brothe; and serve fulle wele pou wot With py pese, pat sopun ar wele, To ete perwith, so have pou cele.