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
Catalogue details

Licence: Public Domain Mark

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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    [ 3° ] 9 *J caft ];to gode broth and whyte grece0 Powdo fort* fafron vions h fait. XX Lofeynsp. ji.ix. Take gode broth and do 1 an erthen pot, take flo 9 of payndemayn and make bof paft with wat. and make }>of thynne foyles as pap ^ with a roller, drye it harde and fee]; it i broth take Chefe ruayn r grated and lay 9 ^ 9 it in difsh with powdo douce, and lay J;on lofeyns ifode as hoole as pou mizts. and above powdo and chefe, and fo twyfe or thryfe, & sue it forth. _ 9 xx Tarletth n.x. Take pork yfode and grytide it fmall with fafron, medle it with ayren and raifons of coraunce and pow- do fort and fait, and make a foile of dowhz 11 and clofe the farsxJ>inne. calf p Tartlet I a Panne with faire wat boillyng and fait, take of the clene Flefsh _ 9 a? withoute ayren $ boile it i gode broth, call ];to powdo P Loreyns. Vide in Gloff. ^ foyles as pap. Leaves of pafte as thin as paper. 1 Chefe ruyan. 166. VideGloff. •mizt. Might, i. e. can. 1 Tarlettes. Tartktes, in the procefs. « foile of dowhz, or dow-ght. A leaf of pa he. * fars. Forced-meat. douee
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