A Noble Boke off Cookry

Probable date: 1467

Title Statement: A Noble boke off cookry ffor a prynce houssolde or eny other estately houssolde : reprinted verbatim from a rare ms. in the Holkham collection / edited by Mrs. Alexander Napier.

London: Elliot Stock, 1882.
Description: xiii, 136 p. ; 23 cm.
LCCN: 88195361

Transcription by Daniel Myers - September 12, 2007
Completed and corrected on August 18, 2008

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Editor's Notes

The book used to prepare this transcription is the property of the Indianapolis Special Collections Room, Indianapolis-Marion County Public Library, and was photographed by permission.

This transcription contains the full text of the book. Other than the folio notation (e,g, "[f4r]"), no text has been added.

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[f3r]

A Noble Boke Off Cookry
Ffor A Prynce Houssolde

Reprinted Verbatim From A Rare MS.
In The Holkham Collection

Edited

By Mrs. Alexander Napier.

LONDON:
Elliot Stock, 62, Paternoster Row, E.C.
1882.

[f3v - blank]

[f4r]

INTRODUCTION.

MAN has been defined as "the cooking animal,"
and in these days of universal investigation, when
every principle is traced back to its source and
every custom to its origin, it will hardly be thought unworthy
to give a few moments from graver studies to a "Noble
boke of Cookry" written four hundred years ago.

Perhaps, indeed, our first reflection on turning over its
pages will be that there is nothing new under the sun, for
here are the same birds, beasts, and fishes, the same courses,
and even the same names of various dishes, that we find in
a modern cookery book. We see too with pleasure that the
same principles and the same care were recognized as
necessary for good cookery in the thirteenth and fourteenth
centuries as in the nineteenth. "Clene vesselles," "fayre
watur," "luk ye welle to it," and "boilIe yt softlie" were
then, as now, the first and most important of culinary prin-
ciples. But on closer examination much will be found to
surprise and amuse the curious reader.

Who would have guessed that the most highly civilized of
modern game pies is only an improved and ornamented
"coffyn," while the pastry of our most delicate fruit tart

[f4v]

owes its origin to the desire of our ancestors to "counterfet"
the substantial "coffyn" in which "chekkyns," "per-
touches," and "fessands" were once consigned to the oven
with something admissible on "fysshe daies?" Who would
have guessed that a precedent for the use of mint sauce may
be found as far back as the "aigre-douce" of the time of
King Edward the First? or that the germ of the dainty
"fricondelles" of our day may be found in "bef or moton
hewed in smale gobbettes and couched in a good bature" ?

But while the names of the dishes are similar to our own,
there is, happily for us, a vast difference in the preparation
and ingredients; for instance, the names "custad" and
"blanche-mange" have come down to us with little altera-
tion, but the resemblance between the old dishes and ours is
but slight. Our custards are free from "freche pork mynced
smale," and our blanc mange is innocent of "lamprey or
other fysshe."

The cook's difficulties in those days must have been great.
It was, no doubt, a very good thing that people who break-
fasted, dined, and supped so heavily one day, should have their
fare slightly diminished on the next; but still it must have
been no easy matter to satisfy mere hunger with a repast from
which all meat was banished, and in which even the eggs were
"counterfet." This ever-recurring necessity fostered great
ingenuity in the art of imitation, an art which was even
resorted to, apparently, for the mere pleasure of a deception,
that we can hardly imagine ever to have been successfu!.
Thus our MS. gives a recipe for making "two capons of
one" with elaborate directions how to take off and stuff the
skin of the fowl to make number one, while the body with-
out the skin figures as number two: these are directed to be
"rosted both to gadure," but perhaps the stuffed skin was

[f5r]

vii

reserved for a fish day, or if served on the same dish with the
veritable fowl, here would be a fine opportunity for making the
distinction which was the polite usage of those days. A pike,
for instance, was to be served whole to "a lorde," but cut
up in pieces for the "commonalte." Cabbages were to be
"thikked with grated bred" for common people, with yolks
of eggs "for a lorde." It must be confessed, however, that
lords sometimes paid dearly for their privileges: thus we find
that instead of "a lorde" being allowed to enjoy the
crackling immortalized by Charles Lamb, his "pigge,"
though "served furthe hole to a lorde" was, alas! to be
"endored," or covered with yolks of eggs and tinsel.

It must be remembered that at the time when these recipes
were written, and indeed for a hundred years afterwards,
forks were unknown in England. Those useful articles
were introduced into this country in the reign of James
the First, by Tom Coryat, the eccentric traveller, who thus
describes his discovery of their use in Italy: -- "I observed a
custome in all those Italian cities and townes through which
I passed, that is not used in any other country that I saw in
my travels, neither doe I thinke that any other nation of
Christendome doth use it, but only Italy. The Italian and
also most strangers commorant in Italy, doe alwaies at their
meales use a little forke, when they cut their meate. . . . .
This forme of feeding I understand. is generally used in all
places in Italy, their forkes being for the most part made of
yron or steele and some of silver, but those are used only by
gentlemen: The reason of this their curiosity is, because
the Italian cannot by any means indure to have his dish
touched with fingers, feeing all men's fingers are not alike
cleane. Hereupon I myself thoughte good to imitate the
Italian fashion by this forked cutting of meate, not only while

[f5v]

viii

I was in Italy, but also in Germany, and oftentimes in England
since I came home."[1] But notwithstanding their comfort
and utility, forks were not generally used for some time.
Thus we find a few years later Fynes Morryson in his travels
advising the travelled Englishman, "That he returning home,
lay aside the spoone and forke of Italy, the affected gestures
of France, and all strange apparel, yea even those manners
which with good judgement he allowes, if they be disagree-
able to his country men."[2]

Without the help of forks it was no wonder that carving
was a very serious business, requiring such minute directions
that one of the earliest books printed (1508) was Wynken
de Worde's "Book of Kerving" (see Appendix). But though
thus wanting in the most necessary of appliances, there was
no lack of splendour at their feasts. The peacock with his
fine plumage carefully displayed made a brilliant figure on
tables set out with gold and silver vessels, and armorial devices,
and adorned with the wonderous "suttletes" in pastry and
sugar, without which no feast or banquet was thought com-
plete. Our MS. describes the antelopes, the swans, cygnetsm
and eagles, each with "a scripture in her bylle" that
graced the "crownacon" feast of King Henry the Fifth, and
the still more ambitious composition that ornamented the table
at the "Stallinge of Clifford Bishop of London," when a
castle was set in the midst of a custard filled with jelly in
which was a demon bringing a doctor in a pulpit in
clothing of green tabard and hood bearing a pious inscrip-
tion in Latin (see Appendix). The dishes also are sometimes
directed to be planted in "violettes, primerosses" or "flowres of
borage," and a certain dish of stewed apples was to be orna-

[1] Coryat's "Crudities," vol. i., p. 106, edit 1706.
[2] Warner's "Antiquitates Culinairae," p. 134.

[f6r]

mented with "floures of the same tre;" a proof that, at
any rate, they had good keeping apples in those days.

This "Noble Boke of Cookry" must have been written
out after Neville's feast (1467), but in all probability very
shortly afterwards - the handwriting, indeed, would, but for
the mention of this feast, point to an earlier date. The
recipes, however, were doubtless transcribed from originals
long before composed; many of them have similar names,
and in substance more or less resemble the recipes in the
"Form of Cury,"[1] compiled about 1390, by the master
cooks of King Richard II., who is described therein as the
"best and ryallest viander of all Christian Kynges." But
they may be traced still further back. The late Mr. Horwood
discovered among some law papers (temp. Ed. I.) in his
possession, some pages of recipes written in the same hand
and evidently of the same date. These are written in French,
but several of them have the same names, and are substantially
the same recipes, as those in our manuscript, while others are
more elaborate and perhaps more elegant. One or two of
these may be given here as specimens: -

"A quire char faunz fu.

"Ici enseigne coment len quira char faunz fu

"Pernez un petite pot de terre e la couverture de meimes
la terre, e ke il feit lee cum le pot est, e puys pernez un autre
pot ke feit fet de meymes la terre cum lautre, e la couverture
cum lautre e ke il ioyngnent bien au potz, e ke le pot feit
plus profund ke lautre de cync deis e environ de treis, e
puys pernez char de porc e de gelynes, e puys festes couper
en bon mosseus, e pernez bons especes e metez de denz e du
sel, e pernez le petit pot en ki la char est, e le mettez en le

[1] "Antiquitates Culinairiae," Warner, Lond., 1711.

[f6v]

graunt pot, e si metez de bon cel, si le couerrez od la cou-
verture, e estopez le de moille terre tenaunte ke nule chose
ne puffe isser; puys pernez de chairz nient esteynt, si metez
en le graunt pot ewe tut pleyn, mais gardez ke nule ewe ne
entre en le petit pot; si laissez estre en pees cinc lynŽe de
veie ou set, e puys ouverez vos potz, e si trouverez vostre
viaunde bien e bel quyt."

"Rosee.
"Un autre viande kad anonu Rosee. Pernez une poyne de
foilles des Roses ou deus, e festes bien braer, e distemprez
ove let des alemaundes ou de vache, a pus pernez e liez bien
espes de payn de wastel e des oefs, e colourer le de seffran, e
jettez une foille de sus ou deus e de sucre, e pus endressez."

This recipe for a dish of Roses is to be found in English
in the "Form of Cury," by the cooks of King Richard II.,
but it is not in the "Noble Boke off Cookry;" our MS., how-
ever, contains several recipes like the old French, and some
almost exactly the same in name and substance. It seems
evident, therefore, that all these different collections of recipes,
of which the French are the oldest, were formed on the lines
of originals much more ancient. It may be curious to note
a few recipes that appear in all the different collections.

Sauce Madame. -- A sage and onion stuffing for goose stewed
into sauce with wine.

Egre-dauce. -- A sauce, as its name implies, sour, sweet, and
piquant.

Pames-darre -- Minced and pounded meat mixed with eggs
and savoury herbs made up into balls, first boiled and egged
over and then browned before the lire (Rissoles).

Blank-mang. -- Veal, chicken, rabbit, or other white meat
stewed with rice and milk and flavoured with almonds.

Gilly or GelŽe.-- Meat or fish cold, and served "stonding" in
the jelly in which it was boiled.

[f7r]

xi

Custad. -- A fearful and wonderful combination of meat,
eggs, and milk.

Fritters, beans and bacon, pea soup, gruel, caudle, and many
other dishes have come down to us from ancient, almost
pre-historic times.

Our MS. contains recipes for dinner and supper dishes
only, and it may therefore be well to note a few particulars
regarding breakfasts, gathered from other sources.

In the Northumberland Household book compiled by
Henry Algernon Percy, fifth Earl of Northumberland, we
find the following account of the allowance for breakfast to
the superior part of the family, from Shrovetide to Estur: --

"Braikfaste for my lorde, and my lady.

"Furste a loif of bred in trenchers, two manchets, a
quart of bere, a quart of wine, two pecys of saltfysche, six
baconned herryng or a dysche of sproits (sprats).

"Braikfaste for the nercy (nursery), for my lady Margaret
and maister Ingram Percy.

"Item a manchet, a quart of bere, a dysche of butter, a pece
of saltfysche, a dische of sproits, or three white herryngs."

On flesh days the fish was replaced by "half a chyne of
moton, els a chyne of bef boiled -- or a chekynge or els three
moton bones boiled;" and it is particularly noted that while my
lord and my lady were to breakfast only on "Sonday, Thirs-
day, Friday and Satterday in Lent, my lordis children shall
have braikfasts every day of the week in Lent."

Manchets were loaves made of the finest flour, but the
bread eaten by the common people in the sixteenth century
was extremely coarse. Hollingshed tells us that, "the
brede through the land is made of such grains as the soil
yeeldeth; nevertheless the gentilitie commonlie provide
themselves sufficientlie of wheat for their own tables, whilst

[f7v]

xii

their household and poore neighbours, in some shires, are
inforced to content themselves with rie or barlie, yea and in
time of dearth, manie with bread made of benes, pessen, or
oats, or of altogether and some acorns among" (Holl, p. 13).

Ale is mentioned in some of the earliest recipes known,
but it is generally believed that brewing with hops was
not introduced here till the reign of Henry the Eighth.
Wines they had, both red and white, some of their own
growth, some imported from France and Greece, as well as
Rhenish and other kinds. Ypocras -- a sort of highly spiced
wine -- was much used, being taken as part of the last course
with wafers, or some kind of cakes. Among the ancient
French recipes alluded to, is one for making "ClarŽe --
a spiced wine, either white or red, very similar to the
Hippocras.

The various preparations for which recipes are given in
the "Noble Boke off Cookry" were served on dishes, of
which some were gold or silver, some "counterfet" or
gilded, but the most part of pewter or wood. They were
commonly eaten from treene, i.e. wooden platters and
trenchers, pewter being a luxury reserved for special occa-
sions, and generally hired by the year. It was not till the
time of Elizabeth that plates of metal and earthenware began
to be generally used instead of wood.

The table was covered with linen cloths, some no doubt
of very fine quality; thus we find[1] mention made of
"Holland," "Naperie of Devaunt," "Naperie of Paryce,"
"Diaper," "Towelles," "Crescloth," and "Canvas," and
in the directions given to "Anne Harris," Landresse to
King Henry the Eighth, the tablecloths are said to be of "fine
Diaper in Damascue worke."

[1] Ordinances for tbe Household of George, Duke of Clarence, Edw. IV.

[f8r]

xiii

Dinner was served at ten or eleven o'clock, and supper at
four or five: these were long, tedious meals,[1] and it was
needful to relieve them by music, and the songs and recita-
tions of the bards or minstrels, who were consequently a
necessary part of the household of every nobleman until the
reign of Elizabeth. In the. thirty-ninth year of her reign an
Act was passed to punish minstrels found wandering about;
but long before that time they had greatly deteriorated, and
from being the companions and entertainers of kings, they
had become mere "taverne minstrels," whose wit and
music alike were of the lowest kind.

In conclusion, we may observe that, in the matter of
cookery as in every other, when "the good old days" come
to be examined at all closely, we find no reason to regret
that they have passed away for ever. The study may afford
amusement and interest, but not a moment's sorrow that
barbarous magnificence and coarse profusion have happily
given way to the comfort, simplicity and refinement of
modern times.

ROBINA NAPIER.
Holkham Vicarage,
Dec., 1881.

[1] See Appendix, p. 131.

[f8v - blank]

[f9r]

her begynnythe a noble bike off cookry
ffor a prynce houssolde or eny
other estately houssolde.

[f9v - blank]

[f10r]

The ffeste off kynge henry the iiijth to
the herawldes and ffrence men
when they had justed in
Smytheffeld.

The ffirst course

Furmente
with ven-
yson
viand ryalle
gros char poudred
signet rost

potage

cawpon de haut grece
fessand and lesshe lesshe
jassper stones of dyuers
coloures
a custad

[f10v]

fflounders
porpas rost
lampry roste
cloves de edewede
menewes fried
paynpuff

dowcettes
Egillis of gold displayde
for suttellte withe a
scriptur in their billes

/ dest jour notable
est honorable

The stallinge of clifford Bischope off
Londone

The first cours

Furmente with
porpas
viand cypers
milvet poudred
lampry poudred
pik boiled
halibut boiled
samon
porpas
a lesche beaucreme
a brod custad with a castell
ther in with a stuff in
the castelle of a gille and
the demon in the myd-
des brynging a doctur
to suttllete in a pulpit
in clothinge of grene
tabard and hood withe
a rolle on his hed wretyn
thereon

in deo salutare meo

[f11r]

The ffest off Nevell Archebisshope of
York and Chaunceler of Englond
att his stallacon in York

The ffirst course

Braun with mus-
tard
ffurmente with
venyson
hert poudred
ffessand in brayn
Swan rost
Ganetz
Gullez
capon de haut grece

heron roste
carpet in venison
pik in ereblad
leshe caute rialle
ffritur boyse
venyson bak
custad planted
chewetts riall with a sut-
tellte

The Second course

Gilly parti riall
viand rasens
venison in brakes
pecock in trapille
cony roste
roo reversed
lardes de venison
pertuches

wodcok
plouer
Goodwitts
red shankes
yarowe helpes
knottes
Oxene
Creme in purpull

[f11v]

leshe cipirs
ffritur napkyne
tarte in molde

chatowe dyuers riall with
a suttel!te

The third course

Bland desere
dates in comfet
neutes vert
Bittur rofstid
Curlew rofstid
fessand rofstid
Railes rost
Egret rost
Rabettes
quailes
poums vert
Gšt whelpes rost

dotterelles rost
martynets rost
Gret birds
larkes rost
sparowes
ffreche sturgion
lesshe blaunche
ffritur cuspe
quinces bak
rosestis florishid
chamlettes withe a sut-
teltte

prime coursis le princ ffest

Creme buyle
ung potage
puysson potage
pik, lampry
ung puysson freche
ung viand de paste
potage
Samon. pik

gurnard. soles
Eles roste.
ung viand de past
ung potage. trout
perche flounders
shrympes. crabs
loppsters lesches
Ung Viand de past

[f12r]

Le second ffeste

Venison in furmenty
potage viand
Brusez. chef de
singler
gross chare
signet rost. pik
viand in past
custad lombard
Ung subtillite
gilly blandeserre
porcell rosted
heron, pouchans endorez
Breme. tartes
braun brisez

cony. ung subtilite
Bruet de Almayne
stew lombard
venison rost
Egret rost
pegions rost
pertuche rost
colombes
rabettes rost
qualis rost
larkes rost
perche gilli
longe ffriturs
Ung subtelite

le tercius fest

Venison in furmente
potage viand
brusez
ung lez
chef de paris
gross char
signett rost
pik. custada

ung subtilite
ung potage
nomine gille
ung potage
blandesere
porcelle rostez
pullez endorez
breme. tartes

[f12v]

braun brusez
cony rostez
ung subtilite
ung potage
brewet de alemayn
stewe lombard
venison rostez
pegions rostez

perche rostez
colombes rostez
rabetes rostez
qualis rostez
Lark rostez
Pertuche rostez
Long fritur
Ung subtilite

Le primer fest

Venison in furmente
Viand brusez
Grosse chare
Chif de singlez
Capon de haut grece
Signett rostez
Herond rostez
Fessand rostez
Granns tartes
Ung subtilite
Braun in egre douce
Blanche serre
porcell rostid
curlews rost
conys rost
Biturs rost
Venison rost

ffartels
Graunt custard
blanche braun
friturs
ung subtilite
dates in compost
violetes
Brewez rost
pigions rost endort
quailes
plovers
graund oseaux
pull endourez
rabettes
larke. braun brusez
freturs. de metes in past
Ung in subtilite

[f13r]

Le secund feste

Venison en furmente
viand brusez
grosse char
chif de singler
Signet
capon de haut grece
fessand rostez
pik in brasy
custad
Ung subtilite
gille viand riall
porcelle rost. crayn
cony rost. bittur
Venison rost. tenche
tartes. Blanche braun

Ung viand de past
Ung subtilite
peres in cenpe
bruwez
Curlewes
pertuches
rabettes
larkes
ung viand de past
Doucet
Toost lombard
ffritur
anguil rostez
Ung subtilite

Le tercius fest

Bor en venered
blaumage po-
tage
Borhed armed
Gret bef and moton
Swan and capon

Dragon
Custad
Venison in firmente
mammene potage
Gret tartes
Pigge. vele

[f13v]

Braune fried
cony. fessand
bores hed gilt
creme buyle
peres in ceripe
peti puellis
rabettes
pertuches
wockes
snytes
plouers
quailes
larkes
longe friturs
pertuches gilt
chekyn rost
ung potage

breuelle
pestellis in cresses
swan. conye
lesshe custad
gilly lambe
Venyson. heron
Venison bak
cold bake mete
friturs. peres in ceripe
Curlewes. rabbetts
quales
gret birdes
lesthe. paynpuf
cold bak mete
antelopes
friturs

The first course

Ryse to potage
bacon hering
grene fisshe
salt ele

pik
lesshe
bak eles

The second course

potage
brill
tenche
carpe
welks

fried roches
rost eles
lesshe
breme bacone.

[f14r]

Servys in the monthe of Janyuar.

Braun and mustard
nomble to po-
tage
pestelles of pork and swane
mortyns to potage

pige. pelle
lambe. cony. and bitur.
and then for a soket
doucet of friturs of ap-
pilles

A dener for houfolds in the sam monethe

furmente to potage with
venyson
beef. moton
swan and pigge

mortins to potage
vele. lambe
cony. and wild fowle
birdes and fritures.

Servis in the monthe of fevrielle.

Braun and mustard
gruelle
beef
pestelles of pork
Swane
lambe
heron

Wegions
ptuche
quailes
tansay
fritures
Wayfurs and ypocras

[f14v]

The first course

first braun and mustard
nombles to potage
beef. moton
pesstelles of pork in ceripe
capon and lesche
mortyns to potage
lambe
cony
bittur

wodcok
lesshe
bake. metes
then a sewet
tansey
small birds
bak quynces
peres and appilles with
blanche pouder

Her endethe the fest ryalle and the
servys to a kyng or a prince

[f15r]

Her begynnethe the kalender of the
book off cookry

[f15v - blank]

[f16r]

Kalender of the book off cookry

Potage for somer
sesson
Buknade
charmarchand
jussele sengle
comyne
chekins in sauce
chekins in musy
chekins in kertyn
smale joutes
charlet forced
alander de moton
alander de beef
lange de beef
musy for soper
yonge possen
younge pesson rialle
creme buyle
mon amye

cawdelle ferry
cawdelle ferryis
soupes chett
murre
Bailes
Jusselle enforced
let lorre
caudelle rynying
potage of Inde
turnsele
garnard
bruet de AImayne
for Xmesse
bruet sairsyen
for Xmesse
ceripe for stokfishe fried
leshe frees
goos in perre
goos in hochepot

[f16v]

mallardes in sewe
ffische potage in egre
douce
tenche in filik
charlet contrefet of fishe
to make a salt lampry
freche in a nyght
Eeles in sorre
Eeles in braisselle
congur in peell
a gilly of fleshe
quynces bak
viand de cipres for
XLmesse
viand de bourton
viand ryall for XLmesse
lesche lombard
eles in bruet
pik in braiselle
mortins of ffishe
bland sorre
hennes farced
to mak ij capons of one
to contrefet a kid
egge rost in lent
to mak a somer sewe
to mak a sew without fyere
braun riall in Lent
breteyn in Lent

breteyne in fleshe tyme
sturgion for sopers
cold lesche viand
cold bruet for rabbetts
cristal gilly
a gilly of fleshe
creme of Almonds
hagges of Almayne
quystes
votese
rostand
samatard
longe ffretures
payn perdieu
pestelles of pork endort
hattes
another hattes in Lent
sauce madam
sauce camelyn for qwhails
chaudron for swan
freshe lampry bak
soupes in galentyn
wellid peper for rost vele
tartes of fflesche
to bak porpas or turbot
pyes of fflesche
custad lombard
custad opyne
chewetes of beef

[f17r]

bak chekkins
chewettes rialle
chewettes on fische dais
dariolites
prymrolle in pasthe
to make aposthot
breny
pies of paris
losengs fried in lent
haire blad opyn
lesche frees
bak mete on ffische days
to flay a swan and rost
hym
fessand rost
pertuche rost
quaile rost
heron rost
crayn rost
bittur rost
Egret rost
curlew rost
brewe rost
cony rost
rabettes rost
sarcell rost
plouer rost
snyt rost
Wodcok rost

kid rost
venyson rost
the sid of hie grece
chekins endort
ffelets of pork
capon or goose roste
Apetito
Goos or capon fassed
pige farced
brestis of moton in sauce
capon stewed
trout boiled
crabs or lopsier
breme in sauce
breme in brasse
Sole in brasse
Sturgion boiled
haddok in cevy
codling or haddok
bace molet or breme
congur turbot or halibut
gurnard or rochet boiled
place or flounders boiled
welks boiled
perche boiled
freche makrell
soupes in doce
hoot mylk of almondes
cold mylk of almondes

[f17v]

sauce galentyn
sauce guingere
vert sauce
sauce aliper -- for rost Beff
garbage
musculs in shelles
musculles in brothe
pik in brasy
cony or malardin cevy
pikin galentyne
pik in soupes
tenche in cevy
lossenge on fische daies
cawdelle of almondes
oile soupes
chard warden
to mak ryse
to mak wort
canebyns
another canebyns with
bacon
To mak buttred wort
Cabage wort
haire or goos in wortes
pik and eles in ballok
brothe
furmente with porpas
to mak jusselle
ledlardes of iij coloures

gruelle enforced
chaudron for samon
codd or keling
lesch penon
ffelets in galentyn
nombles of porpas
chaudron of pigges fet
bruet of lombardy
Bruet of Spayne
Bruet rose
stewed malardes
stewed lombard
stewed coloupes
bruet busbayn
bruet of kiddes
blanche bruet
sauce sairssnet
kid stewed
pertuche stewed
alowsid beef
pik in sauce
turbot in sauce rost
samon rost in sauce
breme in confet
braun rialle
blanche braun
laid mylk
peres in compost
furmente

[f18r]

amydon
conys in grave
chekins in kirtyn
viand de cipre
mortens of flesche
blanch mang of flesche
chaudran
nombles
another nombles
charlet
charlet colouret
jusselle
Bruet de almondes
blank desire
buknard
rosse
ledlardes
blanched mortins
stewed pegions
soupes dorrey
gruell dalmond
joutes dalmond
cawdelle dalmond
ZSV
Ryse
Cawdell ferry
Rape
Mylk rostid
Potage of welks

Potage of oystirs
sauce synes
compost
blank mang of fisshe
mortis of fisshe
pese de almondes
acoles
gruelle de pork
cony in cevy
haire in cevy
haire in albroturs
haire in perdolons
hennes in bruet
chekins in bruet
chekins in brothe
chekins in cawdell
to boile fessand
or pertuche
Roo in sewe
Hennes in grave
hennes in gaucell
lampry in bruet
lampry in galentyn
tenche in grave
chaudron de boise
capon in cassolant
mamony
lange de bef
rape of fisshe

[f18v]

a figge
pomes moiled
pigge harced
fraunt hemelle
Bours
pomes
Hastelets on fisshe daies

Lampry beak
Appillinose
Charlet
Cratonnes
haddok in cevy
Tenche in gilly

Her endethe the kalender of the Book
of cookry

[f19r]

Her begynnyth the making of all thes
kind as ye shall find here aftur
in the bok more playnly the
dighting of xiiij and
iij dysshes

[f19v - blank]

[f20r]

To make potage for somer sessone

TAK felettes of pork or of befe well betten
in a mortair rawe and in betteinge alay the
fleshe with egges then tak up the fleshe in
a faire vesselle and putt ther to pouder of cloves
pouder of pepper and salt and coloure it with saffron
and mele it well and mak ther of small pilotes and
cast them into a pan with watir boiling on the fier and
when it is well boiled put them in a faire vesselle
then tak almonde mylk mad with brothe of freshe
beef and put it in a faire pott putt ther to hole cloves
mace pynes raysins of corans gengile mynced then
set the pot on the fiere and sturr it welle and put
the pilotes in the pot and let them haue one boyle
or twaine and colour with cawdelle hewe and salt
it and serve it.

To mak Buknad

To mak buknad tak vele smale and vele par-
boiled then gader up the flesh and fireyn the broth

[f20v]

through a stren and put it in to the pot and sett it
on the fyer and put ther to onyons mynced pouder
of pepper powder of cloves and canelle and in the boil-
ing put in the fleshe then tak raw yolkes in a bolle
and cast ther to the het brothe and mele it well
to gedere and in the setting downe put in the egg
and stirr it to geder in the setting down and geve
it a litill color of saffron and salt it and serue it.

for to mak charmarchaunt

Tak restes of motton choped and put them in
a faire pot and set them on the fier with clene
water and boile it welle then take parsley and saige
and bete it in a mortair with bred and draw it up
to the brothe and put it in the pot with the flesh
and let it sethe to gedure and salt it and serve it
furthe.

To mak juselle sengle

To mak juselle sengle tak freshe brothe of fleshe
and set it on the fiere in a pan and put there to saige
leuys brok in two or in thre and parsley and colour
the brothe then tak egge and grated bred and mele
them to gedur. and when the pot boilithe put the
comand to the brothe and salt it and stirr it till it

[f21r]

crudd and when it crudithe gadur it to gedur with a
scemer and alay it with a litille ale or cold brothe and
serve it furthe.

To mak comyne

To mak comyne set almond mylk on the fyer then
tak amydon and stepe it and drawe it and put ther to
pouder of comyne and boile it and stirr it well put
ther to sugur or hony and colour it with saffron and
salt it and let it be rynyinge, and ye will have it stand-
ing tak raw yolks of eggs well betene and put it in
the pot at the setting downe then leshe it in dyshes
and cast on a drige mad with hard yolks of eggs sugur
mynced ginger clowes maces and serue it.

Chekyns in sauce

To dight chekyns in sauce tak chekine chapped
for comons for a lord tak hole chekins and boile
them with swet brothe of bef with a quantite of wyne
and when they be ny enough tak out the chekins and
bette the yolks of xl eggs in a mortair with saige and
parsley and alay with good wyne and draw it throughe
a stren put ther to poudre of clowes an unce of sugur
an unce of canelles a litille veniger and colour it with
saffron and salt then couche the chekins in dishes
and put the ceryp in dyshes upon the mete and
serue it.

[f21v]

To mall chekyns in musy

To dight chekins in musy, tak smale chikins boiled
in swet brothe of wyne then chop hem and put ther
to parsly and saige and put ther to poudre of pepper
and granys and colour yt with saffron then tak wiht of
egges and ale and draw throughe a stren and put ther
to and stir it welle to gedur and put ther to an unce
of guinger and when it begininethe to boile set it
from the fyere and serue it.

Chekins in kirtin

To dight chekins in kirtyn tak iij pound of al-
mondes made with good pik mylk with swet brothe
and put it in a pot and put ther to clowes mace sugur
and pynes hole and let it boile to gedur till it be
honging and put ther to an unce of ginger and vini-
gar and put it in the pot then tak chekins ehalvyd / for
a lord tak hole chekins and sethe them a litille then
pull of the skyne and fry them in swete grece and put
them in large dillies and pour on the ceripe and do
ther on sugur and pouder of ginger and serue.

smalle joutes

To mak smale joutes tak dyners and sethe them in
clene water and hewe them smalle and bet them in a

[f22r]

mortair but put out the water and tak of the stalkes
then put them in a pot to swete brothe and alay the
pot withe bred and sett the pot on the fyer and let it
boille and salt it and serue it.

Charlet forced

To mak charlet forced tak cowe mylk and yolks of
eggs draw throughe a stren and bet it to gedur then
tak freshe pork smalle hewene and cast all to gedure
in a pan and colour it with saffrone and let it boile
till it be on a crud then take it up and lay it on a
clothe upon a bord and presse out the whey then tak
the mylk of almondes or cow creme and sett it on the
fyere put ther to sugur and colour it depe with
saffrone then leshe out the crud and couche it in
dishes and pour out the ceripe and cast on sugur and
canelle and serve it.

Alander de moton

To mak alander de moton tak y legge of moton
and sethe it till it be tender by it selue and when it is
sodene bray the fleshe in a mortair and alay it with
the sam brothe and put ther to pouder of clowes
pouder of canelle colour it with saffron boile it and
serue it.

[f22v]

Alander de beeff

To mak alander de bef, tak the clodde of beef
and make lesks of a span longe then tak parsley and
hewe it smalle with shepes tallowe and mak pouder of
pepper and canelle meled to gedure and cast ther to
salt and couche one lesche with rawe yolks of egg and
rolle up the leske and prik them close and put them
on a broche and rost them and serue them in a good
ceripe.

Longe de bef

To mak longe de bef, tak ox tunges and scrape
them and wesche them then lesk them thyn then tak
dates small mynced and yolks cromyd onyons mynced
smalle raissins of corran parsly, ysope, tyme sandrey a
quantite of saige and a quantite of pouder marchand
pouder of pepper and salt then stuff your lesks and
rolle them to gedure and boile them in swet brothe
till it be boiled in then mak a cerip with wyne and
of the same stuf and boile it upe and colour it with
saffron and put ther to a quantite of venyger and salt
it and serue it.

To mak musy for soper

To mak musy for soper tak smalle chekins chopped
and boile them in good brothe of beef and wyne and

[f23r]

cast ther to clowes maces pynes parsly ysope and saige
and put ther to pepper or granes de paris and draw
a strain of yolks of eggs throughe a strener and put
ther to an unce of ginger and put all to gedur in a
pot with the chekins and let them boile to gedure and
at the first boile sett them from the fyere and serue it.

Yonge pessene

To mak yonge pessene tak pessen and par boille
hem in water then gadar hem up and set the tone half
upon the fyere with good brothe of beef and bray the
remniant in a mortair withe parsley ysope and bred
and draw it throughe a strener into a pot with the
other pessen and boile it and salt it and serue it.

To mak yonge pessen ryalle

To mak yonge pessen ryall tak yonge pessen and
parboile them then bray the half in a mortair with
parsley mynt and bred and in the brayinge alay it
with almond mylk and put the cony in the pot with
the remnyant of the pessene and boil them all to
gedur and put ther to sugur or hony and colour yt
with saffron and the pot be of iiij galons put ther to
xij yolks of egge rawe and in the settinge downe stirre
it welle and salt it and let the pessen be rynyng and
serue it with a litille sugur caste ther on.

[f23v]

To mak creme buyle

To mak creme buile tak cow creme and yolks of
eggs drawe and well bet that it be stonding and put
ther to sugur and colour it with saffron and salt it
then lesk it in dyshes and plant ther in floures of
borage and serue it.

mon amy

To mak mon amy, tak and boile cows creme and
when it is bolid set it asid and let it kele then tak
cow cruddes and press out the whey, then bray them
in a mortair and cast them in the potte to the creme
and boile all to gedure put ther to sugur hony and
may buttar colour it up with saffron and in the settynge
doun put in yolks of egg, well bett and do away the
streyne and let the potage be stonding then lesk it
in dyshes and plant ther in floures of violettes and
serue it.

Cawdelle ferry

To mak cawdelle ferry, tak clene yolks of egge
welle betene and in the betyng do away the scome
then put them in a pot with swet wyne and stirr hem

[f24r]

well all to gedure and alay it with bred of payn mayne
stept in swete wyne and boile it and put sugure ther
to and colour it with saffron and salt it and at the first
boile set it from the fyere then dres it in lesks iij or
iiij in a dyshe and cast on sugur and serue it.

To mall cawdelle fferrens

To mak cawdelle fferrens, tak hennys parboiled and
conys and chop them and put them in a pot with
swet brothe of beef and set it to the fyere and put
ther to clowes mace pynes and raissins of corrans put
ther to a litille wyne and colour it with saffron, and
it be to xmesse tak the yolks of xl eggs well bet and
do away the streyne then tak canelle and sanders
mellide with som licour and draw it through a cloth
and put it into the pot and tak half a pound of pouder
of guinger and put it to the egg at the setting doune
and stirre it to geddure and mak thy pot rynyinge and
somdele honging and serue it.

For to mak soupes chet

To mak soupes chet tak almond mylk mad with
good brothe and sett it on the fyere to boile put ther
to clowes maces pynes raissins of corrans guinger
mynced and plente of sugur.

[f24v]

Lesk lombard

Boile gadur of the skome and set it to the fyere
agayne put ther to pouder of pepper canelle and grated
bred and stirre it well to gedur colour it withe saffron
and sanders and in the settinge doun do ther to a
litill venygar mellid with pouder of guinger and stirr it
and let it be stif then gadur it up in a clothe and splat
it some dele abrod and couer it with the same clothe
till it be colde and lay ij or iij lesks in a dyshe and
straw ther on pouder of guinger mellid with sugur
and serue it.

To mak eles in Bruet

To mak eles in bruet tak eles culpond and boile
them with mynced onyons padley and saige and draw
it with whit bred and wyne put ther to pouder of
pepper canelle and salt and serue it.

Pyk in Braisselle

To mak pik in brasselle chope the pik when he is
slit out and let the gebenes hong eche by othere then
cast ther on salt and rost it on a gredirn and mak a
cerip of the graue of the pik with sugur clowes maces
pynes and alay it with chips of bred draw with wine

[f25r]

pouder guingyure canelle and colour it with saffron put
ther to venygar then lay the fishe in a chargiour and
pour on the ceripe and serue it and in the same manner
ye may mak tenches in celik.

To mak mortins of ffische

To mak mortins of fyshe tak codlinge haddok
whiting or thornbak and sethe it and pik out the
bones and pull of the skyne then bet the fishe in a
mortair with the lever of the same fysche and temper it
up with almond mylk or cow creme and put it in a
clene pot and let it boile and put ther to sugur and
hony and alay thy potage with fleur of rise draw with
milk through a strein and stirr it well and mak it
stondinge then drese v or vi lesks in a dyshe and cast
on pouder guingyur mellid with sugur and serue it.

To mak bland sorre

To mak bland sorre tak the mylk of almondes
blanched mad with capon brothe then tak the braun
of a capon and bet it in a mortair and mele the fishe
and the mylk to gedur in the mortair with the pestelle
and thik it with flour of rise and boile it put ther to
sugur or hony and mak it stondinge then lesk it in
dyshes and diaper it with turnsole and serue it.

[f25v]

Hennys enforced

To mak hennes enforced tak hennes or yonge pul-
letts and blow them at the brest then tak stuffur that
is mad with pork boiled and grond and alay it with
herd yolks of egge put ther to pounded guinger
raissins of corrans and salt it and fors the hennes
between the skyne and the body and rost him and en-
dore them yallowe or grene and serue it.

To mak two capons of one

To mak two capons of one tak a capon and scald
hym clene and keme of the skyn by the bak then
fley off the skyn but kepe it hole then grind figges
and freshe pork with pouder of guinger and canelle
and fers the skyne and sowe it faste and rost it sokingly
and serue it.

The capon body

Also tak the body of the capon and put it on a
broche by his fellowe and rost hym and stanche it with
grece and when it is rost endore it with yolks of eggs
and serue it.

[f26r]

For to counterfet a kidde

To counterfet a kidde take a kid and fley of the
skyn and fille it full of swet mete as ye did the capon
skyn and trusse hym on a broche in the maner of a
kidde then rost hym and endore hym with yolk of
egge and serue it.

To rost eggs in lent

To rost eggs in lent tak and blowe out the mete at
the end of the egg and washe the shelles with warme
water then tak thik mylk of almonds and set it to
the fyere till it be at the boiling then put it in a
canvas and let the water run out and kep all that
hangethe in the clothe and gadur it to gedure in a
dyshe put it to whyt sugure and colour the tone half
with saffron and put ther in a litill newe berme and
pouderd guinger and canelle and put som of the whit
in the eggshell and in the mydl put in of the yallow
to be the yolk and fill it up with whyt then set it in
the fyere to rost and to xl eggs tak a lb of almond
and a quarter gyngyure and canelle.

For to mak a somer sewe

To mak a somer sewe tak almond mylk and temper
it with freche brothe then tak yonge pork and sethe

[f26v]

it and hewe it and grind it and temper it with the
mylk and sett it on the fyere then tak flour of rise
almond mylk saffron pouder guinger and cannelle and
draw them throughe a strener and put it in the pot
and stirr it for clodding to gedur then sett it on the
fyere and cast ther to sugur and put in dyshes as
many lesks as ye wille and strew it on a dishe and
serue it.

For to mak a sewe without fyere

To mak a sewe without fyere tak iiij [b with slash] of almonds
and lay them in water one nyght then blanche them
and grind them in a mortair and draw them up to the
same mylk through a strener then put it in a clene
bolle and part it in iii vesseles and put in one vessell
sugur and quybibes and clowes maces and pouder of
canelle and let one part be whyt anothere part yallowe
with saffron and mak the third part grene withe the
juce of mynte and parsley and lay a lesk of ech on in
a dishe and let your mylk be temperd with whyte
wyne and serue it.

To mak braun ryall in Lent

To make braun ryall in Lent tak sownds of stok
fishe dry and do them in water iij daies and chaunge

[f27r]

the watter euerie daie tak theme up and lay them
upon a bord and scrape them clene with the bak of
your knyf and weshe them and sethe them in water
then tak them up and sethe them in freshe fishe brothe
and put to eles for to amend the brose then tak
blanched almondes grond and draw them with the
sam brothe bete and ye wille ye may mak ther of
almaner of braun as ye did of fleshe also tak eggs, and
breke a hole in the gret ende and put out the mete
and washe them and dry them and set them in salt
upryght and luk it be sessoned then put in som of the
whit braun and som of the same braun cold and colour
it with saffron and put it in pepyns as gret as an egge
and fill them up / and when they be cold pull of the
shelle and set them in salt and pricke it with clowes
iiij or viij aboue and fill up the crown with blanche
pouder and serue it furthe insted of eggs / and in the
sam manner do with pouder of guinger and chaunge
the colour and cutt it in gret peeces and serue it
furthe as ye do braun.

Breteyn in Lent

To mak Breteyne in Lent tak braun that is mad in
lent put ther to poudur of pepper pouder of clowes and
cannelle a good dele of sanders then tak blanched
almondes diced in a parte of wyne and a part of
vinygar and put it to gedur in a pot and when it is

[27v]

boiled put it into another vesselle and when it is cold
leshe it and serue it as ye did braun ryalle.

To mak Breteyn in fleshe tyme

To mak Bretyn in fleshe tym tak calves feet skald
them and sethe them in wyne and a part of swet brothe
till they be tender then tak them upe and lay them
upon a bord and pik out the bones and chope them
all to gedure and tempere them up with the sam
brothe and put them into the pot and dice the synuks
then tak blanched almonde pouder of pepper and
pouder of clowes a gret dele and meld alitill pouder
of cannelle and sanders and saffron and set them on
the fyere and when it comethe put ther to yolks of
eggs diced smalle pouder of guinger venyegar and salt
and put it in a small vessell and when it is cold leshe
it and serue it.

To mak sturgion for sopers

To mak sturgion for sopers tak calves feet the hert
and the lung soden tender then hewe them and tem-
per them up with the same brothe and ye may grond
them and strawe on foilis of parsly poudre of pepper
guinger clowes and salt and boile it and lay it on a
clene bord and kepe it well to gedure that it run not

[f28r]

abrod and when it is cold cutt it in iij lesks then put
venygar in a bolle and mynte onyons parsly and pouder
of guinger and lay the leskes ther in and serue iij or
iiij in a dyshe and som of the sauce poured on.

Cold leshe viand

To mak cold lesche vyand, tak quynces boiled paire
them and pik out the core and cutt them in small
pesses and put them in an erthen pot put ther to
whyt grec and alay them up with hony claryfied and
with raw yolks of egges and a littil almonde mylk and
dates pouder of saffron and lesche it furthe.

To mak cold Bruet for Rabettes

To mak cold bruet for rabettes tak and grind
raissines or dates and drawe them up with ossay put
ther in creme of almonds and pouder of cannelle a
good quantite drawen with swet wyne and with pouder
lombard pouder of guinger venygar and sugur then
sett it on the fyere and when it is at boilinge tak it
doun and put it in a bole then tak a rabet and boile
it in good brothe then tak hym up and unlace hym
by the bak from the bones on bothe sides and lay
them in the sewe and when ye serue them furthe chop
them in peces and raise the wings and leggs of
chekkins and kerue them hole and chop the bodis and

[f28v]

put them in the sewe and serue them furthe in the
manner of sewe ryalle or egre douce

Crystalle gilly

To mak cristalle gilly tak whyt wyne that will hold
hir colour and boil the fishe ther in and let it stand
and serve it furthe.

A gilly of fleshe

To mak a gilly of fleshe take conys and fley them
and skald pegions chop them and fley of the skyne
skald chekins and chope kiddes and put all to gedur
and boile it in red wyne then tak it upe and lay it in
a clene clothe dry the peces of the kid pigions and
conys and couche them in dishe and chope chekkins and
put ther to then set the chekkins in a cold place where
it may stand stille then set the brothe to the fyere agayne
and luk it be well strened that no fat abid ther on then
tak skalded caluys feet and lay them in the same brothe
till they be tender and luk the brothe be clene scomed
sessen it up with salt and serue it.

Creme of Almonds

To mak creme of almonds tak blanched almondes
and grind them up and temper them up akurd thik

[f29r]

mylk with faire water drawe it into the pot and sett
it on the fyere and stirre it welle when it begynnethe
to rise / and ye have to myche put ther to a dishefulle
of venygar if ther be alitille putt ther in the lesse
hille the pot and let it stand awhile then tak a clene
cloth and hold it abrod betweene iiij men strait cast
the creme there in and rube it undirnethe the clothe
with a ladille toward and froward with the egge of the
ladille to draw out the watter then gadur it to gedur
unto the myddle of the clothe then bind the corners
to gedur and hong it upon a pyne and let the water
run out then put it in a bolle and temper it up withe
wyne and bruse it with a saucer as soft as ye wille and
serue it.

To make hagges of Almayne

To mak an hagges of Almayne tak and draw eggs
through a strener and parboile parcely in fat brothe
then hew it and hew yolks of eggs to gedure put ther
to pouder of guinger sugur and salt. and put mary in
a strene and let it honge in the pot boilling and par-
boille it and tak it upe and let it kele then cutt it
smalle and tak egg drawen throughe a strener and put
them into a pan and let the pan be moist of grece let
the batter ryn abrod into a foile then couche ther in
iij hard yolks of eggs and mary and parsly and turn
the iiij sides to gedur that they close to gedur aboue

[f29v]

that they lie square then tak of the same bater and
whit of egge that it hold stanche and close it and
serue yt.

To mak quystis .

To mak quystis tak a pece of beef or of moton and
wyne and water and boile it and scem it clene then
stop the quistes within with whole peppur and cast
them in a pot and cover it and let it stewe welle put
ther to poudur of guinger watire and salt and cast ther
to and put them in faire disches one or ij in a dische
for a maner of potage and when they be serued furthe
tak alitill brothe and put in the disches among the
quystis and serue it.

To mak votose

To mak votose tak gobettes of mary and dates cutt
gret sugur and poudur of guinger saffron and salt and
mak afoile as ye did be for and do it out of the pot and
mak another then tak the for said stuf and couche ther
in almost as brod as the foile and wet the bredes of the
foille aboue and closse it and bak it essely and when it
is bak cutt it in peces eury pece ij enche square.

[f30r]

To mak rostand

To mak rostand tak and mak a stiff bater of egg
and pured floure sugur a goodelle and alitill yest of
new ale and set it by the fier or els in a pot with
boillinge watur that it may take alitile heet when it
riseth swinge it to gedur and let it fall agayne and let
the ovene be heet and clene swept and put the floure
in an ovone to bak that it ryse as frenche bred then
tak it out and cut away the cruste about the brod of a
noble and mak a hole and raise it all about under the
cruste and longe and ouer thwart as thyk as thou may
with a knyf and so doun to the botom hole the crust
all about set on the crust aboue and set them in the
ovene till they be somdele dried and serue it furthe.

To mak samartard

To mak samartard tak wetted cruddes er they bee
pressed and put them in a clothe and grinde them well
to pured flour and temper hem with eggs and cowe
creme and mak ther of a good batere that it be
rynynge then, tak whit grece in a pan and let it be
hete and tak out the batter with a saucer and let it ryn
into the grece and draw your hand bakward that it
may ryn abrod then fry it welle and whit and somwhat
craking and serue it furthe in dishes with sugur ther on.

[f30v]

long ffritturs

To mak longe fritturs tak som of the same batter
and let none other ther in for it will be the more stiff
then lay it on a clene bord that is no brodder than the
hond and tak the bone of a ribe of a beste and wet it in
grece that the batter cleve not ther on then strik of the
bater with a bone in to the pan that it may fall in smalle
peces euye fritur a hand full longe serue them hot and
strawe ther on sugur and ye may grind thes in the sam
manner and ye will tak pork sodden tender and grind
therin and mak pilottes as gret as an egge that is called
fritture lombard and serue it.

To mak payn pardieu

To mak payn pardieu tak paynmayne or freshe
bred and paire away the cruste cutt them in schyues
and fry them alitill in clarified butter then tak yolks
of eggs drawe throughe a strene as hot as ye may and
lay the bred ther in and turn it therin that they be
coueryd in batter and serue it and straw on sugur
enowghe.

To mak pestelles of pork endored

To mak pestelles of pork, endored tak and broche
pestellis of pork and put of the skyn and rost it then

[f31r]

tak poudur and baist it and yolk of egge draw throughe
a strener and when they be rosted dry it at the greuyng
up and endor hem with yolks of eggs and serue them
furthe.

To mak hattes in flesche tyme

To mak hattes in flesshe tyme mak a paiste of pured
flour, knodene with yolks of eggs and mak a stuf of
vele or pork sodene tender and ground with yolks of
eggs putther to mary diced and dates mynced smalle
and raissins of corrans with sugur saffron and salt and
pouder mellid to gedur in paiste and wound foilles of
the brod of a saucere as thyn as ye may dryf them and
dryf them that the bredes may cuver to the middes of
the foile then turn them to gedur that the bredes of
the inor sid met all about and lesse the bred and turn
upward without in the manner of an hatte and close
welle the eggs that they hold full ther in and luk the
stuf haue a good batter made with yolks of eggs and
flour of whet the open sid that is downward luk ther
in that the stuf be clossed and so set it in hot grece up
right and when the battur is fried lay them doun and
serve them.

To mak hattes in lent

To mak hattes in lent mak a paist of pured flour
knoddene with mylk of almondes then tak saffron eles

[f31v]

base or molet and the leuer of the fishe sodden and
grond put them to alitille fritture pouder of saffron
and salt and mak the bater of pured floure and almond
mylk and do it as ye did be for.

To mak sauce madame

To mak sauce madame tak the tharmes of a gose
and slit them and shave them clene then tak the gossern
the wings the skyn and the soule of the gose and put
them all in a pot with mynced onyons mynced wardens
and grapes rostid then rost hir and smyt hir in peces
and lay here in a chargiour and put the farser in a pot
put ther to wyn and sesson it up with pouder and salt
and venygar and thou wilt thou may tak yolks of
egges sodene herd and cromyd smalle and put ther to
and let it be salt and pour it on the peces and serue it.

To mak sauce camelyn for quaylle

To mak sauce camelyne for quaile, tak whyt bred
and drawe it in the sauce in the manner of guinger
sauce with venyger put ther to pouder of guinger
canelle and pouder-lombard a goodelle and ye may
draw alitille mustard ther with and sesson it up with
mustard that it be douce salt it and colour it with
saffron and serue it.

[f32r]

To mak chandron for swan

To mak chandron for swannes, tak the hert of a
swan and the gossern and the tharmes and slit them
and shave them and sethe them, do ther to the feet
and wings mak them smalle and put them in a pot and
boile it then drawe a liour of bred and red wine and
alay it up then sesson it with pouder of pepper guinger
and salt and let it haue a good colour of blod then tak
out the smale bones of the feet and let the skyn be hole
and lay a foot in a disshe and a wing there on and
serue it.

To mak a freshe lamprey bake

To bak a freche lampry tak and put a quyk lampry
in a pot put ther to a porcyon of red wyne then stop
the pot close that he lep not out and when he is dyinge
tak him out and put hym in skaldinge water then tak
hym in your handes with alyn clothe and a handfull of
hay in the tother hand and strik hym so that the skyn
go away and saue him hole then weshe hym and cut
hym out whart a straw brod from the naville so that
the stringe be lowse, then slitt hym a litill at the throt
and tak out the string and kep the blode in a vesselle
and it be a female thrust in your hand from the naville
upwards so that the spawn com out ther as ye tak out

[f32v]

the stringe and ye will boile it salt it a littill in the
same place within that ye may cum and lowse the bone
with a prik from the fische and brek it a litill from the
hed and slit hym a litill from the taille then put the
prik betwene the bone and the fische and drawe the
bone from the taille as esly as ye may that it cum out
all hole from the taile then wind the bone about thy
finger and drawe it out softly for breking and so ye
shall tak it out hole then chope the lampry o[u with curl] twhart
the bak eury pece iij fingers brode and let them hold
to gedure and toile them welle in the blod, and ye will
mak your galentyn of crust of white bred cutt it in
schyves and toiste it on a gredirne that it be somdelle
broun and tak a quart of good red wyne for the
bakinge of the lampry and put the bred ther in and
drawe it and mak it not chargaunt and ye will ye may
grind a fewe of raissins and mak it up ther with and
let the fyft part be venygar put ther to pouder of
cannelle a gretdele, pouder galingalle pouder lombard
pouder of guinger sugur saffron and salt and let it be
be tweene braun and yallowe and mak thy colour of
sanders then mak a large coffyn of pured floure and
put thy lampry ther in and put in the galentyn that it
stand as highe as the lampery and let it haue a good
lide and wet the bredes round about and lay it in the
coffyn and close it round about to the pen for ye must
haue a pen betweene the lidd and the coffyne to blow
the pen that the lid may rise welle and luk the ovene
be hoot and set it in to it.

[f33r]

To mak souppes in galentyne

To mak souppes in galentyne. When your lampry
is away tak out your galentyn in a vesselle put ther to
wyne and meld it to gedur tille it be smothe and put
ther to sugur and it be ned tak mace poudre and meld
them togedur so that it be somewhat thyn and put it
in an erthen pot and set it on the fyere tille it be at the
boilling and stirre it welle then tak whyt bred cutt in
thyne schyves as browse and tost them a litille and cast
them in the wyne and put of the same galentyn into
the coffyn so that it may wet the bottome and couch
ther to some of the bred and put in mor galentyn and
the remynant of the bred and the remynant of the
galentyn and serue it.

To mak wellid peper for rost vele

To mak wellid peper for rost vele tak and cutt bred
in schyves and toist it upon a gridirne that it be som-
dele broun and ye may grat it and temper it with
wyne or ale and drawe it throughe a strener that it be
somdele thik put ther to pouder and saffron and boile
it and serue it hot but let it haue a taist of venygar.

[f33v]

To mak tartes of fflesche

To mak tartes of fleshe tak pork and pik out the
bones and grind it smale then boile figges in the freche
brothe of flesche of wyne or of ale hewe it and grind
it with egge then paire tender ches and grind ther with
and let the most part stand by flesche then tak pynes
and raissins and fry them a litille in grece and put it to
the other with hole clowes maces poudur of pepper
and cannele a goodele of guinger saffron sugur or hony
clarified then salt it and toile them welle to gedur while
the grece is hot, and mak gret coffynes with lowe liddes
and ye may strawe ther to clowes maces and mynced
dates whedur ye wille mold them with the stuf or strawe
them aboue, and lay on the liddes wild werks and
endor them with mylk of almondes and saffron and
endore them as ye bak them and serue them furthe.

For to mak Tartolettes

To mak tartalettes, mak smalle coffins in the same
manner as ye did the tother and mak your stuf of
boylled figges ground and good powdure and spices
and put ther to other fische or fleshe and sesson it up in
the same manner and fille the coffins ther with and ye
may fry them or bak them whedure ye wille and serue
them.

[f34r]

Porpas sturgion or turbot

To bak porpas sturgion or turbot tak poudred por-
pas and parboile it welle and stripe of the skyn and tak
pouder of pepper and canelle. and it be ned meld it well
with the fische then close it up in the foile or paiste
and bak it, and ye may tak venyson in the sam manner.

Flesh pies of capon or of fessand

To mak pyes of flesche of capon or of fessand tak
good beef pork vele and venison hew it smalle do ther
to pork of peper clowes maces guinger and mynced
dates and raissins of corans mete it with malmsey or
vergius and cast in saffron and salt and luk it be welle
sessoned then couch it in a large coffyne and couch in
the capon or fessand hole and if ye wille smyt them in
peces and colour them with saffron and put in it other
wild foule if ye wille and plant ther in hard yolks of
egges and strawe on clowes maces dates mynced
raissins of corrans quybibes then close them up and
bak them and serue them.

To mak custad lombard

To mak custad lombard mak a large coffyn then
tak dates from the stones tak gobettes of mary and

[f34v]

smalle birdes and parboile them in salt brothe and
couche ther in then tak clowes mace and raisins of
corans and pynes fryed and strawe ther on and sett
them in the oven to bak and luk ye haue a coup of
cowes creme yolks of eggs good pouderes saffron
sanderes and salt then fill the coffins ther with, and on
fishe daies boille wardens or other peres paire them
and hole them at the crown then fill them full of
blaunche poudur and torn them in blaunche poudur
and skoche them all about that the pouder may abid
ther in then set the stalks upryght and ye may mak
your coup of creme of almondes and shak up your
custad as ye did of flesche and when they be bak gilt
the stalkes of the peres and serue them.

To mak custad opyne

To mak custad opyne, tak and chope vele in smale
peces and put it into a pot and let it boile then tak
parsly saige ysope sandrey and hew theme and cast ther
to the flesche, when it boilithe tak pouder of peppur
clowes maces saffron and salt and boile them with a
gooddele of wyne and when the flesche is boilid tak it
up and brek eggs in a strener into the brothe that it be
stif and make coffins and close in thy flesche iij or iiij
in a coffyne then tak pynes and dates cut and cast ther
to pouder of guinger and salt it and set the coffyns in
an oven till they be stif and fille them up and serue them.

[f35r]

Chewettes of beef

To mak chewettes of beef tak beef and cutt it
smalle and do ther to pouder of guinger clowes and
other good poudurs grapes vergius saffron and salt and
toile them welle to gedure put chekins chopped in
coffins and yolks of eggs brok smale and bak them
and serue them.

Bak chekyns

To bak chekyns tak chekins clene skaldid and truse
them as short as ye may colour them with saffron and
salt them then couche them in coffins and take salt
lard of pork and dice it smale and melleit with
vergious saffron and good poudurs and couche them
in coffins and close them and bak them and serue
them.

Chewettes ryalle

To mak chewettes rialle cutt mary in small peces
and couche it in smale coffins with smale birdes par-
boiled or rabettes and dates put ther to sugur salt
vergious and saffron and luk it stond welle by mary
put ther to pouder of guinger and other good pouders
then close them bak them and serue them

[f35v]

To mak chewettes on fishe daies

To mak chewettes on fische dais tak molet freshe
samon or bace rawe clef them frome the bone and
chope them in peces and couche them in coffins put
eles ther to and othere metes as ye did be for and mak
a ceripe of thik almond mylk all saue the juce of eggs
then set the coffins in the ovon and fille them fulle of
good ceripe and ye may fry the fische and serue it
furthe.

To mak daryolites

To mak dariolites tak mynced fisshe and almond
mylk mad with wyne and mynced bred sanders saffron
raissins of corans hony and pouder and mele all to
gedur so that it be thik and put it in the coffyn and
bak it in the manner of flawnes and serue it.

To mak prymerolle

To mak prymerolle in pasthe tak blanched almondes
and flour of prymerose grind it and temper it with
swet wyne and good brothe drawinge into the thik
mylk put it into a pot with sugur salt and saffron that
it haue colour lik prymerolle and boile it that it be

[f36r]

stondinge and alay it with flour of rise and serue it as
a standinge potage and strawe ther on flour of prym-
erolle aboue and ye may diaper it with rape rialle in
dressinge of some other sewe.

A posthot

To mak a posthot, put cow mylk in a pan and set
it on the fyer and when it is at boiling do ther in other
wyne or ale and no salt then tak it from the fyer and
kele it and assone as the curddes gaddure take up the
curddes with a saucer or a ladille and serue it and straw
ther on pouder of ginger and ye may tak the sam
curdde and lay it on the clothe and presse out the
wyne and drawe it through a strener with swet wyne
put ther to pouder of guinger and sugur and mele it
to gedure and serue it as a stonding sewe for sopers
and straw ther on anise in comfettes.

To mak Breney

To mak Breney, put wyne in a pot and clarified
hony saunders canelle peper clowes maces pynes dates
mynced raissins of corans put ther to vinegar and sett
it on the fyer. and let it boile then sethe fegges in
wyne grind them and draw them through a strener
and cast ther to and let them boile to gedur then tak

[f36v]

flour saffron sugur and faire water and mak ther of
faire cakes and let them be thyne then cut them bigge
lassengis wise and fry them in oile a stonding sewe for
sopers and strawe ther on annes in comfets and serue it.

To mak pies of paris

To mak pyes of pairis tak and smyt fair buttes of
pork and buttes of vele and put it to gedure in a pot
with freshe brothe and put ther to a quantite of wyne
and boile it tille it be enoughe then put it in to a
treene vesselle and put ther to raw yolks of eggs
pouder of guinger sugur salt and mynced dates and
raissins of corans and mak a good thyn paiste and mak
coffyns and put it ther in and bak it welle and serue it.

To mak lossenges fried in lent

To mak lossenges fried in lent make a paiste of
pured flour knodden with faire water sugur saffron
and salt then mak a thyn foile in lossengis the bred of
your hond or lese and fry them in oile and serue them
iij or iiij in a dysshe.

for to mak hayrblad opyn

To mak hairblad opyne tak Buttes of pork and
smyt them to peces boille them in faire water till they

[f37r]

be enough do it on a bord and put away the skyne and
the bones and hewe it small and put it in a fair bolle
then tak parsly ysope and saige and hewe it smale and
put it in a bolle do ther to fat of the brothe and boile
them and put ther to the fleshe mynced dates clowes
mace raissins of corans saffron salt pouder of guinger
yolks of eggs and draw them throughe a strener and
labour it to gedure welle and mak round coffins and
hardyn them in an oven then tak them up and fill
them with a dysshe with the stuf and set them in the
ovene all opyne and let them bak and serue them.

To mak lesche freez

To mak lesche freey tak and cutt tenches in sshevers
and put it in hot skaldinge watur and when it rynnyth
and yeldithe to gedure ye may do away the watir clene
and and put it to clarified buttur hot a gret dele and
hony clarified and toile them to gedur with yolks of
eggs then tak brod coffyns with lowe lidds as thyn as
ye may dryf them and fill them with the stuf and bak
them and serue them.

To mak Bakmetes on fisshe days

To mak bak metes on fysshe days tak lamprons and
strip them with a cloth till they be clene and boile

[f37v]

them in watur salt and venegar and labur hem welle
in pouder and salt and lay them in coffins then tak a
thyk mylk of almonds and draw it up with faire watir
or with the brothe of fisshe put ther to pouder sugur
and foilis of padley venegar and salt and set them in
the ovene and fill them up ther with and serue them.

To slay a swan and almainner of foule
and to dight them.

To sley a swan and allmaner of fowle and to dight
them, tak a swan and cutt him in the roof of the
mouthe toward the brayne of the hed and lett hym
bled to dethe then kep the blod to colour the chau-
dron and knyt the nek and let him dye then skald hym
drawe hym rost him and serue hym with chaudron.

A fessand roste

A fessand let him blod in the mouth to the dethe
then pull him dry and cut of the hed and the nek and
the leggs from the body par boile hym and lard him
then put the kneys in the vent and raft hym and raise
his leggs and his wings as it were a henne and no sauce
but salt.

[f38r]

A pertuche rost

A pertuehe tak a fedir and put it in to his hed and
let hym dye and pulle hym dry and drawe hym and rost
hym as ye wold raise the legges and wingys of an henne
and mynee hym sauce hym with wyne pouder of
guinger and salt and warme it on the fyere and serue it.

Quayle rost

A quayle tak and sley hym and rost hym as a
pertuehe and raise his legges and his wyngs as a hene
and no sauce but salt and serue it.

A crayne rost

A crayne let him bled as a swann and draw hym at
the vent then fold up his leggs and cut off his
wings by the joint next to the body then wind the nek
about the broche and put the bill in the brest against
the wings and leggs as he gothe, and ye sauce hym tak
and anynte hym and sauce hym with pouder of guinger
mustard venygar and salt and serue it, also ye may sauce
it with sauce pelito.

[f38v]

Heron rost

A heron let hym bled in the mouthe as a crayne
skald hym and draw hym at the vent and cut away
the bone of the nek and let the hed be on stille with
the skyne of the nek and folde the nek about the
broche and put the hed in at the gollet as a crayne and
brek away the bone from the kne to the foot and let
the skyn be hole and cut the wings at the joint next
the body then put hym on a broche and bynde the
leggs to the spit with the skyn of the leggs and rost
hym and raise his leggs and his wings as a crayne and
sauce him with vinegar mustard poudered guinger and
salt and serue it.

Bittur Rost

A Bittur take and sley him in the mouthe as a
heron drawe him as a henne and fold up his leggs as
a crayne and lett the wings be on then tak a waye
the bone of the nek as ye did a heron and put the hed
into the gullet or in to the shulder then raise hym and
raise his leggs and his wyngs as a herone and no sauce
but salt.

[f39r]

An Egret rost

An Egret tak and brek his nek and cutt of the roof
of his mouthe and scald him and draw him as a henne
then cutt of his wings by the body and fold up his
legs as a bittur and rost hym and raise his leggs and
his wings as a heron and no sauce but salt.

Curlew rost

A Curlew tak and sley him in the mouthe as a
fessand pull hym dry cutt of his wings and draw hym
as a henne and fold up his feet like an egret and let
his hed and his nek be one and tak away the nether
lipe and the throt holle and put his bille in his
shuldurs and rost hym and raise his leggs and his
wings as a henne and no sauce but salt.

Brew rost

A Brewe sley him in the mouthe as a curlewe skald
hym and drawe hym as an henne then brek his leggs
at the kne and tak away the bone from the kne to the
foot as a heron cut of the nek by the bodye then rost
hym and raise his winges and his legges as a heron
and no sauce but salt.

[f39v]

Cony rost

A conye tak and drawe hym and parboile hym rost
hym and lard hym then raise his leggs and hys winges
and sauce hym with venegar and pouder of guinger
and serue it.

Rabettes rost

To rost rabettes tak and flay them drawe them and
rost them and let their heddes be on first parboile
them as a cony or ye rost them and serue them.

Sarcelle rost

To rost a sarcelle brek his nek and pulle hym dry
and drawe hym as a chekyn cutt of his feet his wings
and his nek and rost him and raise his leggs and his
wings as a heron and no sauce but salt, and serve it.

Plouer roste

To rost a plouer tak and brek his skull and drawe
hym as a chekyne and cutt of his legges and his wings
by the body and rost hym and raise his legges and his
wings as a henne and no sauce but salt and serue it.

[f40r]

Snyt rost

To rost a snytte tak and slay hym as a plouer and
pull him dry and let his nek be hole saue the wings
and let the hed be on and put the hed in the shulder
and fold up his legges as ye did a crayne and cut of his
winges then rost hym and raise his winges and his
leggs and shulders as a plouer and no sauce but salt.

Wodcok rost

To rost a wodcok tak and sley him as a snyet and
pulle hym dry or brek his bak but kep his skull hole
and drawe hym as a snyt and put his bille through
bothe hys sides then rost hym and raise his leggs and
his wings as a hen and no sauce but salt.

Kyd rost

To rost a kyd tak and slit of the skyn at the throt
and seche for the vanys on bothe sides the gorge and
cut them and slit them and put there in bothe the
forelegs and the hinder leggs bothe sides eliche and
prik them and parboile hem and rost them and lard
them and serue them with sauce guinger.

[f40v]

Venyson rost

To rost venison tak feletes of venyson bound and
cutt away the skyne and parboile it and let it be
throughe stiff then lard it with salt and put it on a
smale broche and rost it and if it be ned leche it abrod
in leskes and lay them in a dysshe and strow on pouder
of guinger and salt, and ye may do with buttes of
venyson in the same manner.

The sid of highe grece

The sid of high grece tak and wesche it and do
away the feletes put them on a broche and stoche
them out whart and crose wyse in the manner of
lesenges of the flesshe sid rost them then tak red wyne
pouder of pepper and salt and boille it till it be enoughe
and set a plater under to kep that fallithe and baist it
ther with against the fyere then tak it of and smyt it
as ye list and serue it.

Chekyns endort

To mak chekyns endort tak chekyns and skald them
and tak out the brest bone and saue the skyn hole then
rost them till they be enoughe and endore them with
yolkes of eggs and when the endoringe is stiff let them
rost no more also ye may rost kidde and endore them
in the same manner.

[f41r]

Feletes of pork

To dight felettes of pork tak and rost felettes of
pork and endor them with the same bater ye did the
chekins and rost them and serue them.

Capon or goos roste

To rost capon or gose tak and drawe his leuer and
his guttes at the vent and his grece at the gorge and
tak the leef of grece parsly ysope rosmarye and ij lengs
of saige and put to the grece and hew it smale and hew
yolks of eggs cromed raissins of corans good poudurs
saffron and salt melled to gedure and fers the capon
there withe and broche hym and let hym be stanche
at the vent and at the gorge that the stuffur go not
out and rost hym long with a soking fyere and kep
the grece that fallithe to baist hym and kepe hym moist
till ye serue hym and sauce hym with wyne and
guingere as capons be.

Apetito

To mak apetito tak the garbage of yonge gees
heddes nekes wings feet gessern hert and the lever and
boille them welle then lay them on a bord and cut the
wings the feet and the gesserns the hert the leuer and
the lungs and fry them in fair grece then tak pouder
of pepper salt and yolks of eggs draw throughe a

[f41v]

strener and put them into the frying pan when it is
hardenyd turn it and fry it not to myche but that it
may hold ethe to gedure and serue it.

To fasse capon or goose

To fasse goos or capon tak parsly saige and isope
suet and parboile it in freche brothe then tak it up and
put ther to herd yolks of eggs hewene then tak grapes
mynced onyons and pouder of ginger canelle peppur
and salt and fers the goos or capon with it and rost
them and serue them.

A pigge rost

To mak a pigge harsed tak freche pork sodene
tender and do away the skyne and the bones then hew
the flesshe and half a dossen figges there with and
grind them with yolks of eggs and put ther to raissins
poudur sugur saffron and salt fat pork and grated bred
and cows creme and fars the pige and sow it and rost
it and serue it with sauce guinger.

Brest of moton in sauce

To mak Brestis of moton in sauce tak brestes of
moton rost them and chope them then chauf vergious
on the fiere put ther to pouder venyger and salt and
cast on thy moton and serue it.

[f42r]

A stewed capon

To stew a capon tak parsly saige ysope rosmary and
brek them between your handes and stop the capon
ther with and colour it with saffron and couch it in an
erthen pot and lay splentes under nethe and about the
sides of the pot and straw erbes about the capon and
put ther to a quart of wyn and non other licour then
couer the pot close that no brothe passe out then set it
on a charcole fyere and stew it softly and when it is
enoughe set it on a wispe of strawe that it touche not
the ground for brekinge then tak out the capon with
a prik and luk yf it be enoughe or els stewe it better
and mak a ceripe of good wyne mynced dates and
canelle anld draw it with the same wyne put ther to
raissins of corands sugur saffron and salt and guinger
and wyn then lay the capon in a dysshe and put the
fat of the sew to the ceripe and poure it on the capon
and serue it.

Trout boiled

To boill a trout tak and nawpe hym in the hed
and mak a sauce of faire water and salt and parsly and
when it begynnythe to boile strene it then drawe hym
at the belly and ye will haue hym rond cutt hym in
the backe in ij or iij places and drawe hym iij stoches
by the hed then sethe hym and serue hym furthe with

[f42v]

vert sauce cold and foilis of parsly, or els sethe the
pouche as ye do of a pik and mynce it with the grave
and do that to pouder of guinger and serue it.

Crabe or lopster

To dight crabe or lopster tak crabe or lopster and
stop hym at the vent with one of the litille clees and
sethe hym in clene water or els stop hym in the same
manner and cast hym in an ovene and let hym bak and
serue it with venygar.

Breme in Sauce

To dight a breme in sauce tak and stale hym and
drawe hym at the belly and prik hym at the chyne
and broylle him on a gredyrne till he be enoughe then
tak wyne boiled and cast it to pouder of guinger and
vergius then lay the breme in a dysshe and poure on
the ceripe and serue it.

To mak a breme in Brasse

To dight a breme in brasse ye shall dight hym in
the same manner then tak pouder of canelle and draw
theme throughe a strener with red wyn put ther to
hole clowes maces pynes and sanders then set it on the
fyere and when yt is boilling put ther to pouder of

[f43r]

guinger venygar or vergius and let it be chargaut of
pouders and lay the breme on a dysshe and pour on
the brase and serue it.

A tenche in brasse

To dight a tenche in brasse splat hym by the bak
through the hed let the belly be hole do away the
draught and stoche hym a litille outwhart on the fische
sid and lay them on a gredirn till they be enoughe
then lay it in a disshe the fische sid upward and tak
the same brase ye tok to the breme and pour ther on
and serue it.

To make a sole in brase

To mak a sole in brasse tak and sley soiles and draw
hym and rost hym and lay hym in a dysshe and mak
the same bras ye did to the breme saue clowes and
maces and serue it.

To boylle sturgion

To boile sturgion tak and cutt of the fynnys from
the taile to the hed and chyne hym as a samon and cutt
his fides in faire peces and mak a sauce of water and
salt and when it boileth scom it clene and cast in the
peces and let them boile and serve them.

[f43v]

Haddok in covy

To dight haddok in covy drawe haddok at the
belly and he be large cut of the hed and rost the body
on a gredirne till he be enoughe then stewe bred in the
brothe of samon or other good fisshe draw liere with
the brothe hew parsly put it to red wyn hole clowes
maces pouder of pepper and a gooddele of canelle then
tak the lever and the pouche of an haddok and hew it
and put it in a possuet and raissins of corans saffron
sanders and salt and boile it and sesson it with pouder
and virgus put away the skyn of the haddok and lay
it in a chargiour and put the covy aboue and serve it.

To dight codlinge or haddock

To dight codlinge hak or haddok draw them at the
belly and cut them outwhart in rond peces and the
haddok be large cut of the hed and mak a large taile
and mak the sauce of water and salt and when it
boilethe scome it clene and cast in the fische and the
lever and parsly and let it ly in the sauce till ye serue
it hot and the leuer there with.

Bace molet or Breme

To dight bace molet or breme drawe them at the
belly and skale them clene and wesche them and mak

[f44r]

ye sauce of water and salt and when it boilithe scom it
clene and scoche them outwhat the sides and cast them
in at the boiling put ther to parsly and saige and serue
it. the bace and the molet with guinger.

Congur. turbot or halibut

To dight congur. turbot or halibut scald your
congur but be ware of brekyng then clef the congur
hed and cutt the congur a litille befor the naville and
lowse the got and tak it out at the throt and the leuer
and the gutte and cut it in rond peces and let it be
clene shaven that the skyne be not away.

Turbot

and draw the turbot by the gille out of the hed and
the body out whart

Halibut

and chyne a halibut and sethe hym with water and salt
and when it boilithe then skeme it and when the congur
is enoughe tak it up with a strene and lay it in a vesselle
and when the turbot and halibut is enoughe pour out
the brothe and put water ther to and tak up the fische
and lay it in water and salt and serue it ij or iij peces

[f44v]

of congur in a disshe and straw ther on parsly and
serue it furthe with venygar and the turbot and
halibut serue it with pouder and venygar.

Gurnard or rochet

To boile gurnard or rochet draw a gurnard at the
belly and tak out the sound and the resset and slit the
pok shave it clene and let it hang by then wesche it
and mak the sauce of water and salt and when it
boilithe skom it clene and put in the fisshe and when
it is sodden tak it up with a scomer and serue it with
sauce guinger.

Place and flounders

To boile place or flounders tak a place and draw
hym under the vyn and draw a flounder and stoche
hym outwhart across on the whit side wesche hym
and boile hem with water and salt cast ther to parsley
and sethe them and serue them with the brothe.

To bailie welks

To boile welks put them in a pot with water so they
may flot then set them on the fyer and let them stond
longe or they sethe then tak them out of the water

[f45r]

and tak out the fisshe with a prik and put away the
hulles then wesche them well with watire and salt ij or
iij tymes then lay them in clene water till ye serue
them with grene parsly.

Perche boiled

To boylle a perche draw hym at the gills and let the
belly be hole and mak a stiff sauce of water and salt and
ale and when it boilithe cast in the perche and let it sethe
and scrape of the skyne and lay it in a disshe and let the
hed and the taile be on straw on padley and serue it
with venyger.

Freche makrelle

To dight a freche makerelle tak and draw a mak-
erelle at the gil and let the belly be hole and wesche
hym and mak the sauce of water and salt and when it
boilithe cast in mynt and parsly and put in the fisshe
and serue it furthe with sorell sauce.

Soupes in dose

To mak soupes in doce grinde blanched almondes
and serup them up with water into a faire mylke and

[f45v]

draw it into a pot through a strener put ther to sugur
saffron and salt set it on the fyere and stirr it welle
when it boilith do it to a litill wyn and tak it from
the fyere and stirr it well for qualinge then cutt whit
bred in shyues and toist it on a gredirne that it be
browne then put them in wyne and lay them on the
gredirne agayne and lay the toistes iij or iiij in a disshe
and put on the mylk and serue it.

To mak hoot milk of almondes.

To mak hot mylk of almonds tak blanched almonds
and grind them and draw them with faire water and
sugur or Hony clarified then salt it and boile it and
serue it furthe hoot and toisted bred ther in.

cold mylk of almondes

To mak cold mylk of almondes put fair water in a
pot with sugur or hony clarified so that it be douce
then salt it and set it on the fyere and when it is at
boilling scom it and let it boile awhile then tak it from
the fyere and let it kele then blanche youre almondes
and grind them and temper them with the same water
in to a good thik mylk and put it to wyne that it may
haue a good flavour ther of and serue it then cut bred
and toist it and baist it and toist it again that it be
hard and serue them in one disshe and the mylk in an
other disshe.

[f46r]

sauce galentyne

To mak sauce galentyne tak crust of brown bred
and stepe them in venygar put ther to pouder of
canelle and let it step till it be broun then streyn it ij
or iij tymes cast it to pouder and salt and let it be
stonding and serve it.

Sauce guinger

To mak sauce guinger tak whit bred and step it in
venygar and streyn it ij or iij tymes then tak pouder
of guinger and salt and let it not be thyne and serue it.

vert sauce

To mak vert sauce tak parslye mynte sorell cyves
and sauce alone then tak bred and step it in venygar
do ther to peper and salt and grind them and temper
them upe and serue it.

To mak sauce aliper for rost bef

To mak sauce aliper for rostid bef tak broun bred
and stepe it in venygar and toiste it and streyne it and
stampe garlik and put ther to pouder of pepper and
salt and boile it a litill and serue it.

[f46v]

Garbage

To mak a garbage tak the heed the garbage the
leuer the gessern the wings and the feet and
wesche them and clene them and put them in a pot
and cast ther to brothe of beef poudere of pepper
clowes maces parsly saige mynced then step bred in
the sam brothe and cast it to pouder of guingere
venygar saffron and salt and serue it.

Muscules in shellis

To mak a muscullis in shelles tak and pik muskles
and pik them and wesche them and cast them in a pot
put ther to mynced onyons wyn and venygar and
when they do open serue them furthe

Musculles in brothe

To mak musculles in brothe tak muscles and sethe
them and pik out the mete and when they be soden
in the brothe put them in to the pot and set it on the
fyer then streyn bred with the same brothe and cast
ther to mynced onyons salt wyne and pouder of
guinger and pepper and let it boile put ther to the
muscules with poudur and saffron and serue it.

[f47r]

Pik in Brasy

To mak a pik in Brasye tak and rost a pik then
tak almondes and bray them in a mortair and temper
them with wyne and streyne them then tak mynced
onyons clowes and poudur and sugur canelle pepper
guinger venygar salt and let it boile and serue it.

Cony or malard in covy

To mak cony or malard in cevy tak cony henne or
malard and rost them till they be almost enoughe or
els chope them and fry them in freche grece and fry
onyons mynced and put them in a pot and cast ther
to freche brothe and half wyne clowes maces pouder
of guinger and pepper and draw it with venygar and
when it is boiled cast ther to thy licour and pouder
of guingere and venygar and sesson it and serue it.

Pik in galentyne

To mak a pik in galentyne sethe a pik in good
sauce then couche hym in a vesselle and when it is
cold tak bred and stepe it in wyne and venygar and
cast ther to canelle and draw it in a pot and cast ther
to pouder of pepper salt and onyons fried in oile and
cast ther to sanders and let it boille a litille and cast
ther to upon the pik and serue it.

[f47v]

A pik in soupes

To mak a pik in soupes tak a pik and boile hym
with rosmary tym and parsley then mak a sherpe
sauce of wyne water and ale and tak the resset and
chope it smalle and sethe it with wyne and watur and
put ther to clowes maces raissins of corans guinger
senymon dates mynced and sugur then cutt whit bred
and lay it in a platter and the pyk aboue and cast on
the resset with the fattest of the brothe that the pik
was soden in and serue it.

Tenche in cevy

To mak a tenche in cevy tak and cutt tenches in
smalle peces thene fry them and draw a liour of
raissins of corans with wyne and water and do ther
to other raissins hole pouder of guinger clowes canelle
and pepper and put your tenche ther in and sethe it
with water and salt and serue it.

Lessingis on fische dais

To mak lessenges on fische dais tak almondes and
grind them and mak a thik mylk with faire water

[f48r]

and alay it upe with lossinges and cast ther to sugur
saffron and salt and mese it furthe and florisshed with
colliander comfet and serue it.

Cawdell of Almondes

To mak a cawdelle of almondes tak blanched
almondes and draw them up with wyne put ther to
saffron and salt and serue it.

Oyle Soupes

To mak oyle soupes tak and boyle mylk and yolks
of eggs and draw them through a strener and cast it
into the mylk and heet it but lett it not boile and stir
it till it be somdele thik then cast ther to sugur and
salt and cutte whit bred in sopes and cast the sopes ther
in and serue it in the manner of potage.

Charwarden

To mak chard wardene tak wardens and bak them
in an oven then tak them out and paire them and
grind them in a mortair and streyne them smothe
throwghe a streyner then put them in an erthene pot
and put ther to sugur till they be douced as ye think

[f48v]

best and put ther to pouder of notmeggs guinger and
granes and let the pouder be farcede put ther to
powder of sanders tille it be coloured and stirr it with
a pot stik and set yt on a soft fyere and let it boile till
yt be stiff as leche lombard and ye put amydon or rise
it is bettere and when it is cold lay it fair abrod in
the coffyn and let it stond ij dais and ye liste strawe
senymom upon it and a day aftur the bred is out of
the ovene then set it ther in and it shalle en be hard
and then ye shall mak chardquynce.

Ryse

To mak ryse pik them clene and then wesshe them
in two or thre waters and let the water be warm and
sethe them in clene water till they begyn to boile and
at the first boile put out the water and sethe them
with brothe of fleshe or with the brothe of freche
flesshe or of freche fisshe and put ther to sugur
saffron and salt and serue it.

Wortis

To mak wortes tak coles and stripe them from the
stalks then tak betees avens borage violettes mallowes
parsly betayne prymrose pacyens the whyt of lekes and
cropes of nettilles and parboile them upon a bord and
pres out the water and mynce them smalle put ther to

[f49r]

otemelle and tak the brothe of turbot congur samon or
other fisshe and put them in a pot with the for said
erbes and when the pot is at boillinge call in the erbes
and the wort and boile them up and salt them and ye
tak brothe tak eles and boile them and tak them upe
and strip the fisshe from the bones and grind it up
with the sam brothe and put them all to the wort and
sethe them up. Also ye may sethe muskelles with as
mych water as they may swym in and boile them tille
they be opyne then streyne the brothe and tak some
erbes as ye did befor and put it to the muskall brothe
and set them on the fyere and boile them and when
they be boiled put to the erbes and the brothe and put
to the drawen muskalls and salt them, and ye may tak
pessen drawe through a streyn and mak them up with
the wort and faire water and put ther to oile that
hath bene skald and in the boiling alay it up with
pessene ye shall put none otemele ther in, also
parboile the whit of lekes and pres out the water and
chop them smalle and canebyns with faire water and
set it to the fyere to boile it and put yt to the whit of
leekes but do none otemele ther in and salt it and
serue it.

To mall canebyns

To mak canebyns tak whit benes and lay them to
stepe in rynynge water ij dais and ij nights and change

[f49v]

the water eury day then tak them up and let them are
and put them in an ovene to hardyne and shelle them
at the mylne and put away the hulles and clef the
benes in ij or iij or iiij at the most and fry them and
ye may kep them as longe as ye will.

Another canebyns

To mak another canebyns take canebines and
wesshe them and step them a litille and mak them up
with mylk of almondes put ther to sugur and salt, and
out of lent mak it up with mylk and clarified hony
then salt it and serue it.

Canebyns with bacon

To mak canebyns with bacon tak and put swete
brothe in a pot then wesche canebyns clene and put to
none other licour but boile them up and let them be
salt and serue them then tak ribbes of bacon boled and
do away the skyn and lay them in another disshe and
serue them as ye do furmente and venysen.

To mak buttered worts

To mak buttered wortes tak good erbes and pik
them and wesche them and shred them and boile

[f50r]

them in watur put ther to clarified buttur a good
quantite and when they be boiled salt them and let
none otemele cum ther in then cutt whit bred thyn
in dysshes and pour on the wort.

To mall cabage wortis

To mak cabages wortis tak whit cabage and fined
them smale and mak them up, also tak whit cabages and
cut them from the stalks and wesche them and parboile
them and presse out the water and hew them smale
in flesshe tym put fat brothe of beef in a pot of capon
brothe or the brothe of other good flesche and when
it is boiled put in thy cabages and maribones all to
brokene and boile them up do ther to saffron or salt
and alay it upe with grond bred and luk it be chargant
of canebyns and serue it.

To mak haire or goose poudred in wortis

To mak hayre or goose poudred in wort put good
brothe of flesshe in a pot and maribones and set it on
the fyere and chope the haire in peces, and put ther to
and draw the brothe throughe a streyn with the blod
then tak coles the whit of leekes other erbes and
otemele and shred them smale to gedur and it be an

[f50v]

old hayre let hir boile welle or ye put in your wortis
and it be a younge hayre put in the hare and the wort
to gedure and els tak a goos of a nyght and a day
murdring and chope hir in the wort in the sam
manner and serue it.

Pik and eles in ballok brothe
that muste our dame haue, or
els she will be wrothe.

To mak eles and pikes in ballok brothe tak and
splat a pik and splat hym and skale hym and culpon
eles smale and put them in a pot do ther to grene
onyons and quybibes and mynce them and sesson them
up with a liore of bred and put it to clowes maces
pouder of canelle and saffron and put ther to a
quantite of stok fische lik unto the eles and let the pik
boile esely and serue the hole pik for a lord and
quarto of a pik for comons and culpans and let them
be sessoned and put the brothe with the sauce upon
the pyk and serve it.

To mak furmente with porpas in lent

To make furmente with porpas in lent tak clene
whet and bet it in a mortoire and vane it clene and

[f51r]

sethe it till it be on enbreston then tak blanched
almondes and grind them in a mortoire and drawe ther
of swet mylk with the brothe and boile it till it be
tendur and colour it with saffron and leshe thy porpas
and when it is sodene lay it in dishes and serue it
furthe in dysshes.

To mak jusselle

To mak jusselle tak the swet brothe of a capon
or of other good flesshe and set it on the fyere in
a large vesselle colour it with saffron put ther to saige
cut gret and salt it then tak eggs and drawe them
through a strener and temper grated bread and eggs
and stirre it to gedure till they be ronn and let the
erbes be well mellid to gedur and when yt begyn-
nythe to boille tak out the pot stik and turn the curd
about with a scorner and let not the fyere be to hasty
when it is throughe knyt tak it from the fyere and
couyr it and serue it.

To mak ledlardes of iij coloures

To mak ledlardes of iij colloures tak clene cows
mylk and put it in thre pots and brek to euy pot a
quantite of eggs and colour on withe saffron another
with sanders and the third made grene with erbes and

[f51v]

to euy part tak a litill lard of salt bacon well sodene
and dice it smalle and put it into the pott put ther to
salt and boile them to gedur all thre at once and stirr
them welle for breking then tak them doun and cast
them in a cloth ech on aboue other and fold up the
clothe to gedure and presse out the brothe then tak
them out and mak leskes of them and lay iij or iiij
leskes in a disshe and serue it

Gruelle enforced

To mak grewelle enforced tak mary bones and
freche brothe and mak grewelle and draw them
throughe a strener then tak pork sodene tender and
pick out the bones and the senewes and pille of the
skyn and hew it and grind it smale in a mortair and
temper it with the same gruelle that is drawen and
mak it smothe and let it stond myche by freche pork
and salt it and serue it.

Chaudron for samon

To mak chaudron for samone tak the draught of
samon and mak it clene and put it in a pot and all
the blod of the samon ther with and boile it till it be
enoughe then tak it up and grind the spawn and draw
a liour of bred and of whit wyne and put ther to

[f52r]

poudere of pepper and canelle and boile it and stirr it
and sesson it up with pouder of guinger venygar
saffron and salt and ye may serve it furthe in sted of
potage or els a sauce for samon.

Codling or kelyng

To dight codlinge or keling tak a kelinge and cut
them smale and put them in brothe of freche samon
and boile them put ther to almond mylk and drawe
bred and colour them with saffon and sanders do
ther to sugur and pouder of pepper and serue it and
other fisshe among as turbot pike samon chopped and
sesson them with venygur and salt it and serue it.

lesshe penon

To mak lesshe penon take almond mylk and
temper it with whit wyne and water then cut parsly
and onyons and put ther to saffron and hole pepper
hole clowes or chopped and boile it and salt it and
serue it.

Felettes in galentyne

To mak felettes in galentyne tak of the best of
ribbes of pork and fley of the skyn and put the flesshe

[f52v]

upon a broche and rost it till it be almost enoughe
then tak it of and chope it in peces and put it in a
pot with onyons butter and faire grece hole clowes
maces quybibes and put it to gedur with a crust of
bred and try it through a strener with whit wyne put
ther to pouder of peper and put it in the pot and
when it boilithe let it not be chargant and sesson it
up with poudre of guingere and salt it and serue it.

To mak nombles of porpas or other fische

To mak nombles of porpas or of other good fisshe
and ye may cut som of the fisshe smalle and put it
in the pot and draw a liour with cruste with the same
blod and some of the brose and red wyne and put all
to gedur in a pot and put thereto pouder of peper
clowes and canelle and set it on the fyere and sesson
it up with pouder guingere venygere and salt, and ye
may mak nombles of congure codlinge or other good
fisshe in the same manner and serue it.

Chaudron of piggs feet

To mak chaudron of piggs feet take swines feet
clene skalded and boile the [word illegible] and the eres
in freche brothe then take them up and cutt them
small and put them in a pot and the brothe and draw

[f53r]

liour of whit bred and wyne and put them to gedur
and mak foilis of past and cut iij small pilotes and
frye them and sesson them up with pouder of pepper
and salt and colour it to saffron and put the pilottes
hote in disshes and put the sewe above and serue it.

Bruet of Lombardy

To mak Bruet of lombardye tak hennes conys or
other flesshe soden tender and try it and put it in a pot
do ther to mylk bred and yolks of eggs sodden hew
and grind them and drawe them upe with juic of
parsly put ther to grece or claryfied butter or the fat
of pork and sesson it and salt and put ther to venygar
and mak it lik blod with alkaned and serue it.

Bruet of Spayne

To mak bruet of spayne take venyson and mak
long lesshes then fry them in buttur and wesshe them
in wyn then tak sugur almond mylk clowes maces
quybibes and boile them to gedur and sesson them
with poudure and venyger and serue it.

Bruet rosse

To mak bruet rose tak the flesshe of a Roo par-
boile it and try it and put it in a pot then tak the

[f53v]

same brothe and other good brothe and draw it
throughe a stren and put it in to the pot with onyons
and erbes hole clowes maces and qubibes and set yt
to the fyere and yf yt haue ned alay it with crustis of
bred with a litille of the sam brothe and blod and
colour it with saffron and salt it and cast ther to
poudre of pepper and canelle and serue it.

Stewed lombard

To mak stewed lombard tak pork and rost it and
chop it into a pot with wyne sugur and hole clowes
onyons guingere saffron and sanders then fry almondes
and temper them up with wyne pouder gyngyure
canelle and galingale and serue it.

Another stewed lombard

To mak another stewed lombard take almondes and
grind them and drawe them up with swet brothe of
vele or of pork then tak the flesshe and pair it clene
from the skyn hew it grind it and mele it with mynced
dates raissins of corrans and good poudure and mak it
in pilottes as gret as plomes and set the mylk on the
fyer and stir it well when it boilithe cast in thy pilots
and let them stewe upon the fyere and put ther to
pouder and salt and serue it.

[f54r]

Stewed colopes

To mak stewed colopes tak collopes of venyson
rostid and put them in a pot and do ther to hole clowes
pouder of pepper canelle and other spice and boille
it up with a gret part of swet brothe and sesson it up
with pouder gyngir and the venyson and serue it.

Busbayne

To mak Busbayne take mary and capons and other
good flesshe and put it in a pot and chop chekins in
peces and erbes hole clowes maces and pouder of
pepper and sot them on the fyer and grind raw pork
or vele with yolks of eggs and put ther to raissins of
corane pouder and salt and saffron and mele them to
gedure and when the potte boilethe put in the peletes
like an hassille nott and cast them ther in boillinge and
colour it with saffron put ther to parsly and other good
erbes and boile it upe and put it to venyger and
sesson it up with pouder and salt and serue it.

Bruet of Kiddes

To mak a bruet of kiddes tak kide or vele and boile
it chop it and dry it and put it into a pot then tak

[f54v]

almonde mylk and drawe it with swet wyne and brothe
do ther to hole clowes and flour of ryse alay it and
aftur the boiling sesson it up with pouder of pepper
gyngyr canelle and sugure and put it to venygar and
salt and serue it.

Blanche Bruet

To mak blanche Bruet tak hennes and pork half
rostid then chop them in peces and put them in a pot
do ther to almond mylk and alay it up with flour of
ryse or with whet floure and put ther to brothe or
wyne hole clowes maces and sesson it with venygar
pouder and sugur that is strawed with alkened and
serue it.

Sauce sairsnet

To mak sauce sairsnet tak thik almond mylk and
put it in a pott with flour of rise saffron maces guin-
gere quybibes canelle and sugur and wet the botom of
the disshes with swet brothe or withe wyne and put
ther to hole maces and sesson it up with sugur veny-
gar good pouder and guinger strawed with alkened
and serve it.

[f55r]

Kid stewed

To stewe a kid tak a kid and rost yt a litille and
chop it in peces raw and put it in the pot do ther to
erbes onyons and swet brothe and wyne hole clowes
maces and pouder and sethe them and sesson them up
with guinger galingale and a litille lier of bred saffron
and salt and serve it.

Pertuche stewed

To stewe a pertuche or a wod cok and draw them
and wesshe them clene and chope them with hole
clowes and peper and couche them in an erthen pot
put ther to dates mynced gret raisins of corans wyne
and swet brothe salt it and cover the pot and set it on
the fyer when it is enoughe sesson it with pouder of
guinger and venygar and colour it with saffron and
serue it.

A lowsid bef

To mak a lowsid bef tak leney beef and cut it in
thyn lesks and lay them abrod then tak the fat of
moton or of beef erbes or onyons chopped small put
ther to pouder of pepper and salt then tak the sewet

[f55v]

and the erbes and lay upon the leskes and rolle them
to gedur and put them on a broche and rost them welle
and endor them or els ye may put them in a pot and
put ther to good brothe and wyne then tak clowes
maces onyons and erbes and chope them smale and
put ther to pouder of pepper and saffron then salt it
and alay it up with guinger and galingalle and stewe
it up and serue it.

A pyk in sauce

To dight a pik in sauce tak and dight the pouche
and the fee of a pik and sethe it half in wyne and half
in water cast ther to parsly and onyons mynced smale
boile them well and sethe pik in good brothe and as it
boilithe tak of the grece and cast yt to the pouche and
fee then tak som payn mayn cutt thyn as brewes and
toist it on a gredirne then mynce the pouche and the
fee and alay it up with ale and cast ther to venygar
then lay the pik in a chargiour and the resset with the
pouche and the fee aboue and serue it furthe.

Turbot rost in sauce

To dight turbot rost in sauce tak and cutt away the
fyn of the turbotte and cutt the fisshe in the manner
of felettes and put them on a round broche and when

[f56r]

it rostis springle on salt then tak vergius venyger or
wyn and pouder of guinger and canelle and cast ther
to in the rosting and set a vesselle under to kep that
fallithe and cast it on agayne and when it is rost cast
the sauce upon the fisshe in disshes and serue it.

To mail samon rost in sauce

To mak samon rost in sauce tak a samon and cutt
hym in round peces and rost hym on a gredirne and
tak wyn and pouder of canelle and draw them throughe
a stren and mynce onyans smalle and do ther to and
boile them then tak vergius pouder of peper and guin-
ger and salt and do ther to then lay the samon in a
disshe and pour on the ceripe and serue it.

Breme in comfit

To dight breme in comfet tak and sethe a freche
breme tille he be enoughe then grind it in a mortair
and temper it with almond mylk and drawe it throwe
a stren in to a pott put ther to suger pouder of pepper
canelle clowes and guingere and boile it then tak it
out of the pot and put it into alynclothe and pres out
the thyn then tak the ribbes of a bore and couch them
along through the leske and serue one or ij in a disshe.

[f56v]

To mak braun rialle

To mak braun rialle tak and boille freche braun in
faire water till it be som dele tender then tak blanched
almondes and grind them and draw them up with som
of the sam brothe and apart of wyne as hoot as ye may
then mak the mylk hot and do the braun in the
strener hot and drawe it with the mylk het, put ther
to grece and venyger and set it on the fyere to boile
and salt it and put it in a vesselle and when it is cold
take it out or chauf the vesselle with out with hoote
water or againste the fyere and when ye haue it out
cutt it in thyn shyves and lay iij lesks in a disshe aftur
the quantite and tak pouder of guinger or pared
guinger mynced with annes in comfettes and ye may
draw it with som of the same with a parte of the wyne
or els thou may cutt it in lesks and serue it furthe, or
els ye may tak it into another colour what ye wille,
and ye will haue it grene draw it with mylk of al-
mondes and grind leke leves in a mortair and put
ther to saffron and when it is ground myche or litille
coloure it ther with, when ye tak it from the fyere and
do as ye did the tother tym and ye may do ther to a
quantite of canelle guinger or sanders and mak it
broun and serue it furthe, or els ye may tak turn sole and
wesshe it and wringe it well in wyn that ye sesson it up
with, and when it is boiled colour it up blew or

[f57r]

sangwene whedur ye wille and do ther with as ye did
be for, or when ye tak it from the fyer and hath bene
sessoned then tak freche braune sodyn tender and cutt
it in thyn lesks or dice smalle and cast it into the pot
and stirre it welle to gedure then put it unto another
vesselle and when it is cold leshe it and serue it.

Blanche Braun

To mak blanche braun tak and mak a stif mylk of
almondes and dice the braun smalle and put yt in a
pot put ther to sugur and salt and boile them tyll they
be enoughe and let it be douced then put it in a basyn
and let it stond till yt be cold then leshe it but lett it
not be thyn and lay a leshe or twain in a disshe and
serue it.

Alayd mylk

To mak alayd mylk take cow mylk and sugur and
put it in a pot and set it on the fyere and when it
boilithe alay it up with yolks of eggs and let it be
rynynge and not chargant then tak whit bred and
cut it in thyn peces and lay them in a disshe and let
the mylk be somewhat salt and serue it furthe.

[f57v]

100

Peres in composte

To mak peres in composte tak a good quantite of
canelle and sugur and set it on the fyer to boile and
draw yt throughe a stren then lesk dates thyn and put
them ther to in a pot and boille wardens and pair
them and put them in the ceripe put ther to sanders
and boile them and alay them up with chardwins and
salt it and mak yt doucet and chargaunt and put it out
of the vesselle in to a treene vesselle and let it boille
then pare smalle raisins and tried guinger and temper
it ij dais or ij nyghtes with wyne then lay it in clarified
hony cold a day and nyght then tak the raisins out
of the hony and cast ther to peres in composte and
serue it furthe with a cold ceripe.

Furmente

To mak furmente tak whet and pik it clene and
put it in a mortair and bray it till it hull then wenowe
it and wesshe it and put it unto the pot and boile it
till it brest then sett it down and play it up with cow
mylk till yt be enoughe alay it with yolks of eggs and
kep it that it byrn not, colour it with saffron do ther
to sugar and salt it and serue it.

[f58r]

101

Amydon

To mak amydon take whet and step it in water x
dais and change the water eury daye then bet yt smalle
in a mortair and sethe it with water and mylk and sye
it throughe a clothe and let yt stond and setelle and
pour out the water and lay it in a clothe and turn it
till it be drye.

Conys in graue

To mak conys in graue fley your conys and wesshe
them and sethe them then take almond mylk and alay
it with bred or whit amydon and fors it with clowes
and galingale and boile yt welle and hew your conys
and boile yt welle and hew your ceripe and put them
ther to and sesson it with wyne and sugur and serue it.

Chekyns in kyrtyn

To dight chekins in kirtyne tak cow creme and
alay it with flour or whit amydon and fors it with
galingalle guinger canelle comyn and saffron then
sethe your chekins and quarter them and sesson them
with sugur and serue it.

[f58v]

102

Viande de cipre

To mak viand de cipre, tak the braun of capon or
of henne parboille it and dry it then hew it smalle in
a mortair and putt ther to almond mylk and lay it
up with amydon or with flour of rise coloure it with
saffron and boille it and chargant it with the braed
braun and sesson it with sugur and florishe it with
almondes and serue it.

A martins of flesche

Tak mortyns of flesche tak hennes and freche pork
and sethe them to gedour then tak them up and enbane
them for the nonse and hewe the pork and grain it
and cast it in again and chargejour it with myed bred
and colour it with saffron and boile it and set it down
alay it with yolks of eggs and staunch it with pouder
and serue it.

To mak blaunche mang of flesshe

To mak blanche mange of flesshe tak ryse and
wesshe it and draw it throughe a stren and temper it
with almond mylk then teese the braun of capon or

[f59r]

103

henn small and put the rise to the mylke and boile it
and charge it with the tosed flesshe sesson it with
sugur and florisshe it with almonds and serue it.

To mak chaudron for swan wild duck or
pigge.

To mak chaudron for swan wild duck or pigge
take and wesshe the issus of a swan and skour the
guttes with salt and sethe them to gedour and hewe
small bothe the flesshes and the guttes and put ther to
canelle or galingale put myed bred ther to and
temper it with the brothe or with the blod and sesson
it to venygar and boille them in a possuet and serue
them furthe.

Nombles

To mak nombles tak hert middrif and kidney and
hew them smalle and prise out the blod and sethe them
in water and ale and colour it with brown bred or
with blod and fors it with canell and galingalle and
when it boilithe kole it a litille with ale and serwe it.

Another nombles

To mak another nombles tak the nombles of
venyson and wesche them in water and salt and sethe

[f59v]

104

them in water and salt then tak brown bred pepper
and ale and temper it with the secund brothe then
hew the nombles and boile the sewe and serue it
furthe.

Charlet

To mak charlet tak swet mylk and colour it with
saffron then tak freche pork and boile it and hew yt
smalle then swinge eggs and cast them into the mylk
and boile them and stirr them lest they bren and bete
it with a litill ale and set it doun and let it not be
brown and serue it.

Charlet collouret

To make charlet colouret tak almondes blanched
wesshe them temper them and grind them and put
ther to red wyne and alay it up with flour of rise and
pynes and other spice bothe good and strenge and
colour it with saffron and boile it and salt it and
florisshe it with annes in comfettes and serue it.

Jusselle

To mak jusselle tak and swinge eggs and myed
bred to gedur then tak freche brothe of bef and

[f60r]

105

colour it with saffron and boile it softly and cast in
parsley and saige and serue it.

Bruet de almonds

To mak Bruet de almondes tak almond mylk and
alay it with amydon or with whet flour bulted coloure
it with saffron and fors it with pouder of ginger
canelle and galingale then tak pertuche or chekens
and sethe them and hew them in quarto and set the
mylk on the fyere to boylle and florish it with pouders
and serue it

Blank de sirre

To mak blank de fire tak ryse and wesshe it and
grind it small and temper it up with almond mylk
and boile it then tak the braun of capon or henne
and hew it small and grind it with myed bred and
sesson it with sugur and florishe it with almondes and
serue it.

Buknard

To mak Buknard tak almond mylk and colour it
with saffron and fers it with pouder then tak lard of
pork well sodene and hewe it small and put them to

[f60v]

106

the mylk and alay it with flour or with amydon and
boile it well and florishe it withe pouder and colour
it with sanders and serue it.

Rose

To mak rose, tak flour of ryse and temper it with
almond mylk and mak it chaungynge then tak the
braun of capon or of henne sodyn and grind it and
charge it ther with and colour it with sanders and
blod and fors it with clowes and maces and sesson it
with sugur and serue it.

ledlardes

To mak ledlardes of one coloure tak eggs and cow
mylk and swinge them to gedur then sethe it and
hew it in small peces and boile it and stirre it till be
ron upon a herd curde then lesshe it and rost it upon
a gredirn and serue it

Blanched mortrus

To mak blanched mortrus tak and sethe hennes
and freche pork to gedur then bray unblanched
almondes and temper them with clene brothe and
alay the fleshe small ground ther to put ther to flour

[f61r]

107

of rise and do all to gedur and cast in pouder of
guingere and sugur and luk it be not thyn salt it and
serue it.

Pegions stewed

To mak pegions stewed hew pegions small and put
them in an erthen pot then tak erbes and pilled
garlike and chope them to gedur and put them in
good brothe put ther to whit grece poudur and
vergious colour it with saffron and salt it and stew it
well and serue it.

Soupes dorrey

To mak soupes dorrey tak almondes and bray
them asid wring them up and boile them with wyn
and temper them with wyne and salt then toost whit
bred and lay it in a disshe and enbane it with wyne
and pour it ouer the met and florisshe it with sugur
and guingere and serue it.

Gruell dalmond

To mak gruelle dalmond tak unblanched almondes
and bray them put ther to otemele and grind it to
gedur and draw it with water then boile it and colour
it with saffron and serue it

[f61v]

108

Jouts dalmond

To mak joutes dalmond tak erbes and parboile
them and grind them with unblanched almondes and
set the mylk on the fyere and sethe it all to gedure
cast ther to sugur and salt & serue it.

Cawdell dalmond

To mak cawdelle dalmond tak unblanched almondes
and bray them and draw them with wyne put ther to
pouder of guinger and sugur and boile all to gedur
and colore it with saffron and salt it and serue it.

To mak Z S. V

To mak Z S. V tak thik almond mylke and boile
it and in the boilinge cast in wyne or venygar and
put it in a canvas and let it ren on a hepe then honge
it in a clothe and lay it in cold water and serue it.

Ryse

To mak ryse pik the rise wesshe them and grind
them temper them up with almonds mylk and

[f62r]

109

draw it throughe a stren and boile it and sesson it with
sugur and fors it with fried almonds and serue it.

Cawdell ferry

To mak cawdelle ferry tak unblanched almonds
wesshe them and grind them and temper them up
with wyne and drawe it throughe a canvas into a pot
and colour it with saffron and alay it up with amydon
or flour of rise and se that it be thik sesson it with
sugur and florishe it with maces and serue it.

Rape.

To mak rape, tak raissins of corans and other
raissins and sethe them with wyne and boile them a
litille then rost them on a spit and tak it of and bray
it in a mortair with crustes of bred and put them in a
possuet put ther to raissins swet wyne venygar poudur
of peppur clowes maces pynes quibibes and boile them
and serue them.

To mak mylk rostid

To mak mylk rostid swynge egges and swet mylk
togedur put ther to saffron and boile it till it be thik
then sethe it and sie it throughe a clothe and pres the
remnyant and lesshe it cold and serue it in schyves.

[f62v]

110

Potage of welks

To mak potage of welks tak and wesshe the welks
in watur and salt and chop them smale upon a
bord and sethe them in almond mylk and alay it with
amydone colour it with saffron cast on poudur of pepper
and comyn and serue it furthe.

Potage of oystirs

To mak potage of oystirs parboile your oystirs
and tak them up and kep the brothe then chap them
smale upon a bord and bet them in a mortair then put
them in ther own brothe agayne put ther to almond
mylk alay it up with amydon and mynced onyons
worte or in mylk sethe it and do it to good poudure
and colour yt with saffron and serue it.

To mak saige synes

To mak saige synes tak swannys feet and sethe
them in water put ther to poudur of peppur and
temper it with venygar and when they be sodene tak
the feet and cleef them and lay them in disshes and
sauce ther on yolks of eggs and serue it.

[f63r]

111

To mak compost

To mak composte tak chekins and halve them then
tak saige parsly lekes and other good erbes and chop
them small then tak a pint of hony and som of the
erbes and lay in the botom of the pot and som of the
chekyn then tak lard of pork smale mynced and lay it
on and cast ther to pouder of guingere and canelle and
boille it and serue it.

Blank mang

To mak blank mang of fisshe tak a pound of rise
and sethe it and bray it till it brests and cast it to
almond mylk then tak a tenche or a lampry and cast
ther to and sethe them to gedure and serwe it.

Mortins of fisshe

To mak mortins of fisshe tak the wellks of the ffisshe
sown and the lewer and sethe them with ale peppur
and bred and temper it to good brothe and sethe all
to gedour and serue it.

pessen de Almondes

To mak pessen de almonds tak whit pessen and
wesshe them and sethe them till they hulle and when

[f63v]

112

they be done cast they in to a pot and couer it and
boile it and cast ther to almond mylk flour of ryse and
salt it colour it with saffron and serve it.

A calles

To mak a colles tak the braun of capon or henne
and hew it small and bray it with otemele and whit
bred cast ther to good pouders and saffron then tak
out the bones and grind the flesshe small and cast it
unto the brothe and sie it throughe a clothe and salt
it boile it and serue it

Cawdelle de pork

To mak cawdelle de pork tak the braun of pork
parboile it and grind it small with yolks of eggs and
set it on the fyer to boile put whit grece ther to colour
it with saffron and serue it furthe with pouder douce.

Conys in cevy

To mak conys in cevy smyt conys in small peces
and sethe them in good brothe put ther to mynced
onyons and grece and draw a liour of broun bred and
blod and sesson it with venygar and cast on pouder
and salt and serve it.

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113

Haires in covy

To make haires in covy boile a haire, rost hir and
lard here then fry her in grece with pepper ale and
onyons mynced small and colour it with saffron then
lay the hair in a platter and pour on the covy and
serue it.

Hayres in sewe

To mak hayres in sewe, tak a raw haire and chop
hir in small gobettes and sethe hir in hir own blod
thene temper it with ale pepper and bred and boile it
and serue it.

Haires in Albroturs

To mak haires in Albroturs tak and hew your
hayre in small gobettes and sethe hir in good brothe
with all hir blod when it is soden draw it through a
stren then tak blanched almondes temper them and
grind them and temper them with the same brothe
and parboille onyons and cutt them small and cast ther
to venygar and salt and serue it.

Haires in pardolos

To mak haires in pardolous tak an haire and par-
boille hir in good brothe swong eggs ther to and hew

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114

fleshe smalle and cast it in the sewe and sethe them
well then tak obleys or waiffurs and couche them in
a platter and salt the sewe and put it upon the obleys
and serue it.

Hennes in Bruet

To mak hennes in Bruet sethe hennes and freche
pork to gedure then grind pepper bred and comyne
and sesson it and temper it with the hennes brothe
boile it and colour it with saffron salt it and serue it.

Chekins in brothe

To mak chekins in brothe tak and skald your
chekins then tak parsly saige and other erbes and
grapes and put it in the chekins and sethe them in
good brothe and colour the brothe with saffron cast on
pouder douce and salt it and serue it.

Chekins in cawdelle

To mak chekins in cawdelle tak your chekins and
boile them in good brothe and allay the brothe with
yolks of eggs then tak poudur of guingere saffron and

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salt and set it on the fyere and serue it with the
chekins in the disshe and the cawdell ther on.

ffessand or pertuche

To boile fessand or pertuche tak good brothe put
ther in your ffessand or pertouche and put ther to ale
flour pepper canelle guinger and saffron and boile it
well and salt it and serue it furthe with pouder douce.

Roo for sewe

To mak roo in sewe tak the roo and pik it and
boille it then hew it in gobettes and put it in the pot
cast ther to wyne parsly saige and ysope and put them
in the pot do ther to pepper guinger clowes saunders
and blod and serue it.

Hennes in grave

To mak hennes in grave tak hennes and rost them
and hew them small and fry them then tak wyn or
venygere and pepper and grind it with the hennes
fleshe and liere it with yolks of egges and colour it
with saffron and serue it.

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116

To mak capon in cassolont

To mak capon in cassolont tak a capon and skald
hym and opyn the skyn behynd the hed and blow the
skyn with a pen and raise it all about then tak pork
and hennes flesh and good pouders and mak a farsor
ther of and sew the skyn and parboille it then roll: the
capon and lard it and mak a batter of almond mylk
and amydon and colour it with saffron at the fyer and
enbane it and serue it.

Capon in couns

To mak capons in couns tak a capon and sethe it
and hew it then grind pepper and bred and temper
it with the capon then tak the whit of egg herd
sodene and hew them small and boile the capons and
colour it with saffron and lay yolks of eggs in the
disshe hole and serue it.

To mak hennys in gauncelle

To mak hennes in gauncelle tak and rost your
hennes then tak garlik and mold it with mylk and
put it in a pan then hew your henne and put ther to
and mele it with yolks of eggs and colour it with
saffron and boile it well and serue it.

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Lamprey in Bruet

To mak a Lampry in bruet tak a lampry and skald
hym and rost hym on a gredirn then grind pepper
guingere clowes and saffron and sethe it well and put
pepper in the lampry and serue it.

Lamprey in galentyne

To mak lamprey in galentyne tak a lamprey and
let hym bleed at the navile and rost him and lay him
hole in a platter and serue it with galentyn sugur
canelle guinger and galingale

Tenche in graue

To mak tenche in grave, tak and splat your tenche
and sethe hym and alay it with myed bred pepper and
saffron and temper it with the tenches brothe then lay
the tenche in a platter and poure on the grave and
serue it.

Chaudwen de boyse

To mak chawdwen de boyse tak noot kirnelles and
fry them in oile then sethe them in almond mylk put

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118

ther to flour of ryse and other poudures and fry not
kirnelles and colour them with saffron and serue them.

mammony

To mak mamony, tak whit wyne and sugur then
bray the braun of viii capons with a gal on of oile and
a quart of hony put ther to poudur of pepper galin-
galle guingere and canelle and stirre it welle and
serue it.

Lang de bef

To mak lange de bef tak an ox tonge schave it
sethe it broche it and lard it with clowes then rost it
and enbane it with yolks of eggs and serue it.

Rape of Fisshe

To mak rape of fisshe tak luces and tenches or other
fisshe and fry them in oile then tak canelle and crusts
of bred and bray them in a mortair and temper them
with wyn clenssed throughe a clothe colour it with
saffron cast in clowes maces quybibbes and boile it and
lay the fisshe in a platter and the rape aboue and
serue it.

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119

A figge

To mak a figge tak figges and boile them in wyne
then bray them in a mortair put ther to bred and
boile it with wyne cast ther to clowes maces guinger
pynes and hole, raissins and florisshe it withe pongar-
nettes and serue it.

Pommes moiled

To mak pomes molid tak rise and bray them and
boile them with almond mylk then tak almondes and
shere them fmall and put them there to and cast in
sugur pouder of guingere canelle pepper and saffron
and serue it.

Pige harsed

To harse a pige swinge eggs and floure togedur put
ther to poudur of pepper and guingere and mell them
togedure and colour it with saffron and put it in the
pigges belly and sew it and rost it and serue it.

ffraunt hemelle

To mak fraunt hemele tak and swinge eggs and
cow creme togedure put it to grated bred pepper

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120

guinger clowes and saffron then mynce swet flesshe and
fill the bage ther with and sow it and boile it welle
and rost it on a gredirn and serue it.

Bours

To mak Bours, tak and grind bef and pork to
gedure with cloves canelle and pepper then boile them
welle withe salt and ale and iii times tille good tid this
mete will serue for both dener and sopper and serue it.

Pomes

To mak pomes tak and grind raw pork and temper
them with swonge egges cast ther to good poudurs
and[1] it in a balle and lay it in boillinge water to
hardyn then tak it up and endore it with yolks of
eggs and ye may make it grene or red with juce of
erbes and serue it

Hastolettes on fisshe days

To mak hastolettes on fisshe dais tak figges
quartered and raissins dates and almondes [word
illegible] then rost them on an irne broche and endore
them withe yolks of egges and serue them.

[1] quere, rolle omitted?

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121

Lampry bak

To bak a lampry tak and skale hym and rere your
coffyn of good floure then tak pouder of pepper
clowes maces onyons mynced dates and red wine
then roll up the lamprey and put in saffron and close
thy coffyn and lett a towelle be on the lid and feed yt
with wyne then set it in the oven to bak and serue it.

Appillinose

To mak an appillinose, tak appelles and sethe them
and lett them kelle ,then fret them throughe an heryn
syff on fisshe dais take almonde mylk and oile olyf
ther to. and on flesshe days tak freche brothe and
whit grece and sugur and put them in a pot and boile
it and colour it with saffron and cast on pouders and
serue it.

Charlet

To mak charlet tak freche porke and sethe it and
swing eggs ther withe then hewe the pork smalle and
boile it in swet mylk and serue it.

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122

Cratones

To mak cratonnes tak chekins and sethe them fley
them and quarter them then grind pepper bred and
comyne and boile the chekins in mylk then swinge
eggs flour and hony togedure and put faire grece in a
possuet and cast in the bater and stirr it till it be in
many and serue it as friturs.

Haddok in cevy

To mak haddok in cevy tak and sethe your haddok
and rost hym then boile bred pepper saffron and alle
and onyons fried in oile and boile alle togedur then lay
the haddok in a plater, and pour on the cevy and
serue it furthe.

Tench in gilly.

To mak tenche in gilly put red wyn in a pan then
skald the tenche and splat him and cast hym into the
panne and sethe hym and when he is enoughe lay hym
in a plater and pill of the skyn and pik out the bones
then set the licour and the skyn to the fyere and put
ther to sugur to mak it doucet but ye may not put in
the sugar till they two have boiled then cast in saffron

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123

salt ginger and vergius and let it renne throughe a
strene and lay your tenche in a platter and plant hyme
with blanched almondes and put on the gilly and
serue it.

Her endithe a noble book of cookry
and the festis Ryalle and the making of
xiiij disshes and iiij disshes for to serue
a prince houssold or any other estates
houssold.

[f69v - blank]

[paper tab inserted after f69v]

This head-piece will be found on page 3.

[f70r]

NOTES.

Page 3.

THE headpiece on this page is part of a representation
of a Saxon Feast on a brass in St. Margaret's Church,
King's Lynn.

P. 6. Richard Clifford, Bishop of London.

"The Pope had bestowed the Bishopricke of Bathe (by way of
prouision) upon Richard Clifford, Archdeacon of Canterbury, the
yeere 1401. But King Henry the fourth, then newly come to the
crowne, being very desirous of preferring another man to that place,
assured him he would never give him possession of his temporalities,
yet promised his favour in fome other matter. Here upon he was
content to let go his hold, and begin a new sute for Worcester, which
in the end of the same yeere he easily obtained. There he sat
about five yeeres, and October 13, 1407, was translated to London.
The yeere 1414, hee travelled to the Counsell of Constance, and
preached in Latine before the Emperour, and other estates there
assembled. In that Councell, the long schisme was ended, and
Martin the fift, chosen the sole Pope. The Counce! thinking it
meete that thirty persons should be added to the Cardinals in this
election, this Bishop was one of that number. In which also, there.
were that named him into the Papacy. Himselfe was the first that
named the Cardinall Columna, who thereupon the rest consenting,
was immediately elected. He died August 20, 1421, and lieth
buried neere the place where the shrine of St. Erkenwald stood

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126

toward the southe: to witte, hard by the monument of Sir
Christopher Hatton."-Catalogue of Bishops, by F. Godwin,
Bishop of Landaff, page 200. Lond., 161 5.

P. 7. George Neville, Archbishop of York, Chancellor of England.

"Richard Nevill that great Earle of Warwicke, that set up and
pulled downe Kings at his pleasure, advanced unto great and high
places George Nevill his brother, being yet but a very young
man; that was sometime as Chancellour of the University of
Oxford, and brought up for a time in Baylioll Colledge there.
By his meanes hee was consecrate Bishoppe of Exceter, the 25th
of Novr 1455, at what time hee was not fully twenty yeares
of age. The yeere 1460, he was made Lord Chancellour of
England, the youngest Chancellour I thinke that ever was, eyther
before or since his time. In that office hee continued till the
yeere 1464. namely, un till the marriage of K. Edward the 4. In
which action, the king well knowing hee had given cause of offence
unto the Earle of Warwicke (for it was done whilest the Earle was
Ambassadour in Fraunce, and busie in a Treaty for a match between
the King and the French Queenes sister). He thought it necessary
to weaken him what he might, and so first removed this his brother
from the office of Chancellour, and bestowed it upon Robert
Stillington, Bishop of Bathe. Notwithstanding this alienation of
the king from him, the yeare 1466 hee obtained the Archbishopricke
of Yorke, and held the same, (but with great trouble) untill his
death. The discontentment of the dishonour done to the Earle by
the Kings marriage, sticking still in his mind, and having perad-
venture continual occasions of new griefes, hee made a confederacy
with his brethren to pull downe King Edward that had raigned
now almost nine yeares, and to set up King Henry the sixt again,
who had lain in prison all that while. This indeed they per-
formed partly by the helpe of George, Duke of Clarence King
Edwards brother. And it was the hap of this Archb. to take King

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127

Edward prisoner, at Owlney in Northamptonshire, He carried
him thence first to Warwicke Castle, then to Middleham Castle in
Yorkeshire. But beeing of too good a nature to bee a good jaylor
used him with such curtesie, suffering him to walk abroad, and
often to hunt, with a few keepers to attend him, as (were it by
the negligence, or unfaithfulnesse of those that had the charge of
him, I know not) away he escaped, beeing met upon a plain where
he hunted by a troupe of his friends, and wafted by them into a
place of safety. Within halfe a yeere that King Henry was restored
to his crowne again, King Edward so handled the matter, as
comming sodenly to London, and entring the Bishops palace by a
posternegate, he surprised at once King Henry and the Archbishop
that had not long before taken him. They were both carried
thence to the Tower of London, where the good king was soon
after pittifully murthered. But the Archbishop upon the 4 of
June following was set at liberty. About a yeare after his enlarge-
ment, he chanced to be with the King a hunting at Windsor, and
upon occasion of the sport they had seene there, made relation
unto the King of some extraordinary kind of game, where with
he was wont to solace himself at a house he had built, and fur-
nished very sumptuously, called the Moore, in Hartfordshire, The
King seeming desirous to be partaker of this sport, appointed a day
when hee would come thither to hunt, and make merry with him.
Hereupon the Archbishop taking his leave, got him home, and
thinking to entertaine the king in the best manner it was possible
for him, he sent for much plate that he had hid during the warres
betweene his brethren and the king, and borrowed also much of his
friends, The Deere which the king hunted being thus brought
into the toyle, the day before his appointed time, hee sent for the
Archbishop, commanding him, all excuses set apart, to repayre
prefently unto him being at Windsor. As soon as he came he was
arrestcd of treason; all his plate. money, and other moveable goods
(to the value of L 20,000) were seized upon for the king, and him-
self a long space after was kept prisoner at Calis and Guisnes;

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128

during which time, the king tooke unto himselfe the profites and
temporallies of his Bishopricke. Amongst other things then taken
from him, he had a Myter of inestimable value, by reafon of many rich
stones wherewith it was adorned, that the king brake and made
thereof a Crowne for himselfe. This calamity happened into him
the yeare 1471. By intercession and intreaty of his friends, and
much adoo he obtained his liberty the yeere 1496, and a little
while injoying the same; with griefe and anguish of mind (as was
thought) died at Blithlaw comming from Yorke. He was buried
in the Minster there.

"The feast that was made at this man's installation was exceeding
great, and such as our age hath seldom (I will not say never)
seene."-Catalogue of Bishops, F. Godwin, Bishop of Landaff,
pages 609-611. Lond., 1615.

Pp. 7-12.

Archbishop Neville's installation feast 1467.

That goodly provision was made for this feast is shown by the
following table, first printed by Mr. Hearne, in 1770, from an
ancient Paper Roll, and now taken from Warne's "Antiquitates
Culinariae," published 1791.

In Wheate .. 300 qrs.
In Ale ... 300 tunne
Wyne .... 100 tunne
Of Ipocrasse ... one pipe
In Oxen. . . . . . 104
Wylde Bulles . . 6
Muttons . .1000
Veales . 304
Porkes .. 304
Swannes .. 400
Geese .... 2000
Capons ... 1000
Pygges . . .. . 2000

Plover .... 4OO
Quayles ... 100 dozen
Of the fowles called Rees
200 dozen

In Pecockes ... 104
Mallardes and Teales . 4000
In Cranes .. 204
In Kyddes .... 204
In Chyekyns ... 2000
Pigeons. ... 4000
Conyes ... 4000
In Bittors .... 204
Heronshawes ... 400

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129

Fessauntcs ... 200
partriges . 500
Wodcockes ..... 400
Curlewes .. 100
Egrittes[1] .... 1000
Sraggcs, Buckes, and Roes
500 and mo
Pasties of Venison colde . 4000
Parted dysshes of Gelly . 1000

Playne dysshes of Gelly . 3000
Cold Tartes baked .. 4000
Cold Custardes baked .. 3000
Hot pasties of Venison . 1500
Hot Custardes .... 2000
Pykes and Breames .. 608
Porpases and Seales . 12
Spices, sugered delicates,
and Wafers plentie.

Sixty-two cooks were employed for this feast, and the most
elaborate and minute directions were given for the service or
ceremonial to be used on the occasion.

"First the Usher must see that the Hall be trymmed in every
poynt, and that the Cloth of estate be hanged in the Hall, and that
foure Quyshions of estate be set in order upon the Benche beyng of
fine silke or cloth of Gold, and that the hygh Table be set, with
all other Boordes and Cubberdes (sideboards), Stooles and Chayres
requisite within the Hall, and that a good fire be made."

The cloth was then laid with the greatest formality and many
genuflections, profound ceremony being observed, especially in
placing the Salt and taking the assaye. This was performed by the
Sewar and other officers, who tasted every dish by means of
"cornets" of bread dipped into them, and drank a few drops from
all the wines poured out.

In the great Hall there seem to have been seven tables, at the
first of which sat the Archbishop, the Bishop of London, the
Bishop of Durham, and the Bishop of Ely; the Duke of Suffolk,
the Earl of Oxford, and the Earl of Worcester. At the second
table sat eighteen Abbots and Priors. At the third, fifty-three
Lords and Knights. At the fourth, the Deans and Brethren of
the Minster. At the fifth, the Mayors and "all the Worshipfull

[1] These are said by Warner to be young herons, but they were in fact different
birds - something like a heron, but smaller.

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130

men of the saide citie." At the sixth, the Judges and twenty-six
"learned. men of lawe," and at the last table, "threescore and
nyne worshipfull Esquires, wearing the Kynges livery." Three
other chambers or halls were filled with grandees, lords, ladies,
and Bishops; and in the "lowe Hall." four hundred and twelve
Gentlemen, Franklins, and Yeomen, "twyce fylled and served,"
while many hundred servants feasted in the Gallery. The offices
of Steward, Treasurers, Comptroller, Cup-bearer, and Sewer,
were filled by Earls and Barons, and Lord Willoughby was
carver. The directions given for his guidance are much too
lengthy and minute to give here in full, but a few extracts will
amuse :-

"Then the Marshall with the Carver (Lord Willoughby) must go
towardes the hygh table, and the Panter to followe them, making
their obeysance first in the middle of the Hall and again before the
hygh Dease;[1] then the Marshall and the Panter must stand styll, and
the Carver must go to the Table, and there kneel on his knee, and
then aryse with a good countenaunce, and properly take of the cover-
pane of the salt, and geue it to the Panter, which must stand styll . . .
then uncover your salt, and with a Cornet of Breade touch it in
four partes and with your hande make a floryshe over it, and
geue it to the Panter to eate for thassaye thereof, who goeth his
way, then cleanse the table cleane; ... then the Carver must
see that the Lord have no foule trenchers, but kepe them cleane,
or els chaunge them, and so see that he have a good eye and a
quicke hande, and not to be over hastie: then carve the Lorde of
every dyshe a little, as they be set in by the hande of the Sewer,
till the seconde course be redy, and so that ye have a good
countenance although any thyng do quayle in your handes."

"The Sewer goeth to the dresser ... and when he is redy the
ministers of the Churche do syng solemnly ... All this done,
see the Lorde have no foule Trenchers, but geue hym cleane, and

[1] The canopy suspended over the principal seats at the high table.

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131

see he want no Breade, and so carve on to the last dyshe, and
when your Tart or Marchpayne is broken and set in, voyde your
little saltes immediately."

We do not know certainly the date of this feast, but it seems
probable that it took place in November or December, from the
numbers of wild fowl, woodcocks, and geese that were consumed.
The mutton was no doubt from the famous "Cotteshold sheepe,"
for we know the estimation in which they were held, from the
fact (Holinshed's Chronicles, iij. 285, Ed. 1808) that in 1466,
King Edward concluded a treaty with the Kings of Aragon and
Castile, and gave license for "certaine Cotteshold sheepe to be
transported into the countrie of Spaine (as people report) which
have there so multiplied and increased, that it hath turned the
commoditie of England much to the Spanish profit."

p. xiii.

Long dinners.

Of the length of time consumed at dinners in old times the
following anecdote gives an idea:-

"An Italian having a sute here in Englande to the Archbushope
of Yarke that then was, and commynge to Yorke when one of
the prebendaries there, brake his breade, as they terme it, and
there upon made a solemne longe diner the whiche perhaps began
at eleven, and continued well nigh till fower in the afternoone, at
the whiche diner this bishoppe was. It fortuned that as they
were sette the Italian knockt at the gate, unto whom the porter,
perceiving his errand, answered, that my lord bishope was at
diner. The Italian departed, and returned betweene twelve and
one: the porter answered, they were yet at diner. He came
againe at twoo of the clocke, the porter told hym they had not
half dined. He came at three a' clocke unto whom the porter
in a heate, answered never a worde, but churlishly did shutte the

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gates upon him. Whereupon, others told the Italian, that ther
was no speaking with my lord almoste all that daie, for the
solemn diner sake. The gentilman Italian, wonderying muche
at suche a long sittinge, and greatly greved because he could not
then speak with the Archbyshoppes grace, departed straight
towards London; and leavying the dispatche of his matters with
a dere frend of his, toke his journcy towardes Italie. Three
yeares after, it happened that an Englishman came to Rome,
with whom this Italian by chaunce falling acquaintcd, asked him
if he knew the Archbilhoppe of Yorke? the Englishman said, he
knew him right welle. 'I pray you tell me,' quoth the Italian,
'hath tbat archbishoppe yet dined?' " - "The Arte of Rhetorike,"
by Thomas Wilson; London, 1553, qto. fol. 78, 679a.

p. viii. Booke of Kerving. Wynken de Worde, 1508.

"The termes of a Kerver be as here followeth :-

"Breke that dere - lesche that braune - rere that goofe - lyfte
that swanne - sauce that capon - spoyle that hen - frusche that
checkyn - unbrace that mallarde - unlace that conye - dismembre
that heron - display that crayn - disfigure that pecocke - unjoynt
that bytture - untache that curlewe - alaye that fesande - wynge
that partryche - wyng that quayle - myne that plover - thye that
pygion - border that pastry - thye that woodcock - thye all smale
byrdes - tymbre that fyere - tyere that egge - chynne that samon
- strynge that lampreye - splat that pyke - sauce that plaice -
sauce that tenche - splaye that breme - syde that haddok - tuske
that barbell - culpon that troute - fyne that cheven - traffene that
ele - trance that sturgion - under trance that porpose - tayme
that crabbe - barbe that lopster. - Here endethe the goodly termes
of Kervinge." Fol. I, b.

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133

Suttelts or Subtiltes.

In the lists of dishes at Archbishop Neville's feast many sutteltes
are mentioned, but not described. We can, however, imagine what
they were like from the descriptions given elsewhere of such com-
positions.

"At the inthronization feast of Archbishop Wareham, chancellor
of Oxford in 1503, a dish was introduced representing the eight
towers of the university. In every tower stood a bedell; and
under the towers were figures of the king, to whom the Chancellor
Wareham, encircled by many doctors properly habited, presented
Latin verses which were answered by his Majesty."-Warton's
"Hist. Poetry," vol. i., dis. 2.

In John Russell's "Boke of Nurture," edited by F. J. Furnivall,
a model dinner is set forth, and in the first course the "sotelte" was

"Madonna Mary that holy Virgine
And Gabrielle greeting her with an ave,"

In the Second course:

"An Angelle goodly kan appere
And syngynge with a mery chere,
Unto iiij shepherdes on an hille."

In the third course the Virgin Mary was "presentid pleasauntly
by the kynges of Coleyn."

In another feast described in the same book the four seasons
personified were represented in as many courses, with inscriptions
in Latin verse.

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OBSOLETE WORDS FOUND IN THE NOBLE BOKE
OFF COOKRY.

A.
Alay, alye, to mix, thicken.
Armed, decorated, sometimes
merely larded.
Ayren, eyren, eggs.

B.
Bredes, edges.
Brest, burst.
Broche, a spit.
Bultid, sifted.

C.
Canelle, canel, a kind of spice.
Ceripe, syrup or gravy.
Chargeant or charguant, thick or
stiff (of gravy or jelly).
Chauf, to warm.
Clee, claw.
Coffyns, pies, with or without
lids. A quill was often in-
serted in these wherewith to
blow up the top crust.
Comand, comyne, cummin.
Culpan. culpone, slice.

D.
Dight, to dress (fowls, &c.).
Docue, doucened, sweet, sweet-
ened.
Drige, dredge (?).
Dryf or drif, to roll (paste).
Dyners, some kind of fruit.

E.
Egret or Egritt, a bird of the
heron species.
Ehaluyd, halved.
Eliche, alike.
Enbane, enband, to ornament.
Enbresten, burst.
Endore, to brown or glaze with
eggs.
Erbes, herbs.

F.
Farsor, stuffing.
Flambe, to baste.
Flawnes, a kind of pancake.
Florish, to garnish.
Foilis, leaves.

[f75r]

135

G.
Gebenes, slices, pieces.
Gilly, jelly.
Gobettes, pieces.
Granes or greynes de Paris, car.
damoms.
Green fish, a kind of cod, when
falted called Ling.

H.
Hattes, pastry worked into the
shape of hats and filled wilh
meat, &c.
Heryn (syff), hair (sieve).
Hete hoot, hot.
Hille, to raise, to lift.
Hulls, shells (of pease).

K.
Kele, kelle, cool.
Keme, to scrape.
Knodene, kneaded.

L.
Leney, lean.
Lesk, leshe, slice.
Liere or liour, thickening.
Lyn, linen.

M.
Maribone, marrow bone:.
Martynet, the martin.
Mary, marrow.
Melle, mele. mellid, mix, mixed.

Murdring (a gose), killing.
Mylne, mill.
Myche, much.
Myed, pounded.

N.
Nawpe, to strike.
Neute, knute,. not, or knot,
Knots. These birds are said
to have been named "nutes"
or Cnutes after King Canute,
who was extremely fond of
them.

O.
Obleys, a kind of biscuit or cake.
Or, before.
Outwhart, outward.
Ou(er)thwart, across.
Oxene (p. 7), oxeye, the larger
titmouse.

P.
Payn-mayn, a fine kind of bread.
Pen, a quill or feather.
Pertouche, partridge.
Pill, to peel.
Poudred, salted.
Possuet, pudding or stuffing.
Pynes, some fruit or spice (said
by some to be mulberries).

S.
Sangwene, red.
Sarcelle, a kind of teal.
Saunders, a herb.

[f75v]

136

Scomer, skimmer.
Schyves, schevers, slices.
Skoche, to turn, to rub.
Shere, to cut, or shred.
Sewe, stew.
Soking, (fire), fierce.
Sokingly, thoroughly.
Soule (of a goofe). a subftance
infide the breast.
Splat, divide.
Stren, strener, strainer.
Stuffur, stuffing.
Suttletes or sutelties, the name
given to the strange and ela-
borate compositions which
were the necessary ornaments
of all great feasts. See note
in appendix.
Swinge, swong (eggs), to beat.
Synuks, sinews.

T.
Teese, tose, to mince, minced,
Telik. the like.
The tone, the one.

Toile, to work, to mix.
Turnsole, a drug or spice, perhaps
turmeric.

U.
Unlace, to carve a rabbit, see
p. '32.

V.
Vane, to winnow.
Vanys, veins.
Vyn, fin.

W.
Wild werks, fanciful ornaments
in pastry.
Wound, to roll, to wind.

-----

N.B. Twenty-seven recipes
are unfortunately wanting in the
MS., i.e., those named in the
Kalendar from "Zoupes chett,"
to "Lesk lombard," whieh laft
seems to want something at its
commencement. p. 34.

ERRATA.

P. 35, for "celik" read "telik" (the like).
P. 54, for "coup" read "cerip."
P. 68, for "ethe" read" eche."
P. 70, for "stale" read " scale."

A Noble Boke off Cookry

Servys in the monthe of Janyuar.

Servis in the monthe of fevrielle.

Her begynnethe the kalender of the book off cookry

Her begynnethe the kalender of the
book off cookry