The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390Pegge, Samuel
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The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390
Pegge, Samuel
Cooking, English -- Early works to 1800
Tak Pikys and spred hem abord and Helys zif thou hast fle hem and ket
hem in gobettys and seth hem in alf wyn [2] and half in water. Tak up
the Pykys and Elys and hold hem hote and draw the Broth thorwe a
Clothe do Powder of Gyngener Peper and Galyngale and Canel into the
Broth and boyle yt and do yt on the Pykys and on the Elys and serve
yt forth.
[1] This is so uncertain in the original, that I can only guess at it.
[2] Perhaps, _alf in wyn_, or dele _in_ before _water_.
EXPLICIT DE COQUINA QUE EST OPTIMA MEDICINA.
INDEX AND GLOSSARY TO MR. BRANDER'S ROLL OF COOKERY.
The Numbers relate to the order of the Recipes.
N.B. Many words are now written as one, which formerly were divided,
as al so, up on, &c. Of these little notice is taken in the Index,
but I mention it here once for all.
Our orthography was very fluctuating and uncertain at this time, as
appears from the different modes of spelling the same words, v. To
gedre; v. wayshe; v. ynowkz; v. chargeant; v. coraunte; &c.
A.
A. abounds, a gode broth, 5. 26, al a nyzt, 192. _in_. a two, 62.
an. and. passim.
Aftir. Proem, like, 176, Wiclif.
Aray. Dress, set forth, 7. Chaucer.
Alf. MS. Ed. 45. II. 33. half.
Alye it. 7. 33. mix, thicken, hence _alloy_ of metals. from French
_allayer_. alay, 22. aly, MS. Ed. 46. See Junij Etymolog. v. Alaye.
lye. here No. 15. lyed. thickened. MS. Ed. 44, 45. Randle Holme
interprets lyth or lything by thickening. hence lyour. a mixture, 11.
alith_ for alyed. MS. Editor. No. 45.
Awey. MS. Ed. 27. II. 18. away.
Auance. 6. forte Avens. _Caryophylla_, Miller, Gard. Dict.
Axe. MS. Ed. No. 56. Chaucer.
Ayren. v. Eyren.
Al, Alle. 23. 53. Proem. All. Chaucer, _al to brest_. all burst. MS.
Ed. No. 14.
Als. MS. Editor. No. 29. Chaucer, in v. It means _as_.
Almandes. 17. very variously written at this time, Almaunde, Almandys,
Almaundys, Almondes, all which occur in MS. Ed. and mean Almond or
Almonds.
Almaund mylke. 9. Almonds blanched and drawn thickish with good
broth or water, No. 51. is called _thyk mylke_, 52. and is called
after Almaunde mylke, first and second milk, 116. Almaunds
unblaunched, ground, and drawn with good broth, is called mylke, 62.
Cow's milk was sometimes used instead of it, as MS. Ed. I. 13. Creme
of Almands how made, 85. Of it, Lel. Coll. VI. p. 17. We hear
elsewhere of Almond-butter, v. Butter.
Azeyn. 24. again. Lel. Coll. IV. p. 281. alibi. Chaucer. A.S. [Anglo-
Saxon: Azen].
Aneys, Anyse, 36. 137. Aneys in confit rede other whyt, 36. 38. i.e.
Anis or Aniseed confectioned red, or white, used for garnish, 58.
Amydon. 37. v. ad locum.
Almony. 47. v. ad locum.
Almayne. 71. Germany, v. ad loc. MS. Editor, No. 2. 31.
Alkenet. 47. A species of Buglos. Quincey, Dispens. p. 51. 62. used
for colouring, 51. 84. fryed and yfoundred, or yfondyt, 62. 162.
Anoon. 53. Anon, immediately. Wiclif.
Arn. MS. Ed. II. 23. are. Chaucer, v. _arne_.
Adoun. 59. 85. down. v. Chaucer, voce _adoune_. MS. Edit. No. I.
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