The forme of cury, a roll of ancient English cookery, compiled, about A.D. 1390, by the master-cooks of King Richard II, presented afterwards to Queen Elizabeth, by Edward, lord Stafford, and now in the possession of Gustavus Brander, Esq / Illustrated with notes, and a copious index, or glossary. A Manuscript of the editor, of the same age and subject, with other congruous matters, are subjoined. [Dedication signed by the editor, S. Pegge the Elder].

Samuel Pegge

Date:: 1780

Credit: The forme of cury, a roll of ancient English cookery, compiled, about A.D. 1390, by the master-cooks of King Richard II, presented afterwards to Queen Elizabeth, by Edward, lord Stafford, and now in the possession of Gustavus Brander, Esq / Illustrated with notes, and a copious index, or glossary. A Manuscript of the editor, of the same age and subject, with other congruous matters, are subjoined. [Dedication signed by the editor, S. Pegge the Elder]. Source: Wellcome Collection.

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J e gyng ad of pep. f p grece of the Maulard. fait it, boile it wel and sue it forth. XX. Cawdel for Gees. vn.ii. _ _ J 9 Take garlec and glide it fmale. Safron and flo with £ fait, and temp it up with Cowe Mylke. and fee]; it wel and sue it forth. _ 9 xx. Chawdon c for Swann v11. in. c 0 e 9 Take p lyu and p offalldof the Swann £ do it to c fee]? l gode broth, take it up. take out p bonys. take ® hewe the flefsh fmale. make a Lyo of crust of brede e e o j $ of p blode of p Swan yfoden. £ do pto powdo of 9 _ e clow | of pip £ of wyne £ fait, £ (cep it $ caft p flefsh 9 t e pro ihewed. and meffe it forth w p Swan. XX. Sawfe Camelynee. vii.iiii. Take Rayfons of Corance. £ kyrnels of notys. $ crust of brede £ powdo of gyng clow flo of canel. by _ 9 itf wel togyd and do it J?to. fait it, temp it up with vyneg. and sue it forth, c Chawdon. V. GlofT. d oifall. Ex/a, Gibles. c Camelyne. Qu. if Canclync from the Fluor cf Canel ? * by. bray. Lumbard

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