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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I Nouiiibles. xm. lake noumbl of Deer o]>t! of oj; beeft pboile hem kerf hem to dyce. take the feif broth or better, take brede and grynde with the broth, and temp ite up with a gode qntite of vyneg and wyne. take the oynons nnd gboyle hem.-, and mynce hem fmale and do p to. colo it with blode and do p to powdo fort and fait and boyle it wele and sue it fortf. Roo s broth. xnn. Fake the lire of the Deer op of the Roo pboile it on fmale peces. fee]? it wel half in wat and half in wyne. take brede and bray it wib the feIf broth and 9 J t j drawe blode p to and lat it feeth to gedre w powdo fort of gyng oj? of caneR b. and macyswith a grete portion of vineg with Raysons of Corante k, 13 op. Other, i. e. or. c temp it. Temper it, i. e. mix it. f fort. Mifvvritten for forth. So again N° 31. 127. £ Roo. Roe. The Recipe in Mf. Ed. N° 53. is very different. h CaneR. Cinnamon. 1 macys. Mace. V. Preface and GlofT. J k Raysons of Corante. Currants. V. Gloff. Tredure.

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