Two Fifteenth-Century Cookery-Books

FIFTEENTH CENTURY COOKERY BOOK. I. (link to main page)
Ab. 1430 A.D.

Bills of Fare

Banquet for lord King Henry the fourth month, in his coronation at Westminster - 1399 [King Henry IV]
Banquet for the aforementioned King nuptuals at Winchester - 1404 [King Henry IV]
A Dinner on the Feast of the Holy Trinity - The Feast of the Holy Trinity, on which this dinner was held, falls at the end of May, or the first half of June, eight weeks after Easter.
Banquet of lord de la Grey
Feast of Richard Fleming, Bishop of Lincoln
Dinner of John Chandler, Bishop of Salisbury, at his entrance on the episcopate [- about 1417?]
Entertainment given on the 4th of December, 1424, on the occasion of the funeral of Nicholas Bubwith, Bishop of Bath and Wells - 1424
Festival given by John Stafford, Bishop of Bath and Wells, on the occasion of induction into his Episcopate, September 16th, 1425
Feast given at the wedding of the Earl of Devonshire [- about 1431]
Festival given to King Richard II by the Bishop of Durham, at Durham House, London, on the 23rd of September, 1387
Banquet given by John Stafford on being made Archbishop of Canterbury - 1443

[Harl. 279, leaf 45]

Conuiuium domini Henrici Regis quarti, In coronacione sua apud Westmonasterium.*. [Did Chaucer get any of it, in return for his humorous Purse appeal? ]

[Banquet for lord King Henry the fourth month, in his coronation at Westminster - 13 October, 1399]

Braun en peuerarde. [meat parboiled, then sliced and cooked in spiced wine/broth with small whole onions, resulting in a thickish type of soup]
Viaund Ryal. [soup made with red wine sweetened with honey, thickened with rice flour, spiced and colored red with mulberries or saunders]
Teste de senglere enarmeȝ. [heads of wild boar with tusks, larded]
Graund chare. [large roasts]
Syngnettys. [cygnets]
Capoun de haut grece. [well fattened capon, stuffed and roasted]
Fesaunte. [pheasant]
Heroun. [heron]
Crustade Lumbarde. [an open tart made of fine pastry, parsley, chopped dates, prunes, marrow, cream and eggs, seasoned with salt and sugar, A sort of savoury custard pie with marrow and dried fruit]
Storieoun, graunt luces. [sturgeon, large pike]
A Sotelte.

Venyson en furmenty.*. [A. en formede.] [boiled venison served with frumenty, a porridge-like dish of boiled, hulled wheat, cooked with milk, sometimes with egg yolks, saffron and sugar added]
Gely. [jelly or aspic]

Page 58

Porcelle farce enforce. [stuffed suckling pig]
Pokokkys.[peacocks]
Cranys. [cranes]
Venyson Roste. [roast venison]
Conyng. [rabbit]
Byttore. [bittern]
Pulle endore. [gilded chickens]
Graunt tartez. [Great tarts with game, birds, etc, marrow, spices and eggs]
Braun fryez. [Brawn cooked in a sweet batter]
Leche lumbarde. [A paste of dates, wine, and spices, in slices]
A Sotelte.

Blaundesorye. [a white soup]
Quyncys in comfyte. [preserved quinces]
Egretez. [egrets]
Curlewys. [curlews]
Pertryche. [partridge]
Pyionys. [pigeon]
Quaylys. [quails]
Snytys. [snipe]
Smal byrdys. [small birds]
Rabettys. [young rabbits]
Pome dorreng. [meatballs, cooked in a golden batter]
Braun blanke leche. [brawn cooked with almond milk]
Eyroun engele.*. [i.e. iced eggs.] [jellied eggs]
Frytourys. [fritters]
Doucettys. [small cheesecakes]
Pety perneux. [small tarts]
Egle. [Hedgehog??]
Pottys of lylye. [Pots of Lilies??]
A Sotelte.

Conuiuium Regis supradicti in nupcijs apud Wyntoniam.

[Banquet for the aforementioned King nuptuals at Winchester - 1404]

Fylettys in galentyne. [Pork forequarter roasted without the skin until half done, cut into pieces then cooked with fried shredded onions, in broth of beef or mutton with spices and vinegar and thickened with bread. (Potages Dyvers, p. 8; HARLEIAN MS. 4016, p. 82)]
Vyaund Ryalle. [soup made with red wine sweetened with honey, thickened with rice flour, spiced and colored red with mulberries or saunders]
Grosse chare. [large roasts]
Signettys.
Capoun of haut grece.
Fesauntys.
Chewetys. [Usually small, round pies made of fair pastry and filled with minced meat or fish and dried fruits and spices, sometimes fried instead of baked. Early version of mince pies. (Leche Vyaundez, p. 45, 46; Here Begynnyth Dyuerse Bake Metis, p. 48; HARLEIAN MS. 4016, p. 98)]
A Sotelte.

Venyson with furmente. Potage. [boiled venison served with frumenty, a porridge-like dish of boiled, hulled wheat, cooked with milk, sometimes with egg yolks, saffron and sugar added]
Gelye. [jelly or aspic]
Porcellys.
Conynge.
Bittore.
Pulcynges farceȝ.
Pertryche.
Leche fryez.
Braun bruse.
A Sotelte.

Creme de Almaundys.
Perys in Syryppe.
Venyson Rostyd.
Kyde.
Wodecokke.
Plouere.
Rabettys.
Quaylys.
Snytys.
Feldefare.
Smale byrdys.
Crustade.
Sturgeoun.
Fretoure.
A Sotelte.

Ibidem conuiuium de pissibus.

[The fish courses]

Vyaund Ryal.
Sew lumbarde.
Salt Fysshe.
Laumpreys pouderyd.
Pyke.
Breme.
Samoun Rostyd.
Crustade Lumbarde.
A sotelte.

Purpayis en furmente.
Gely.
Breme.
Samoun.
Congre.
Gurnarde.
Plays.
Lampreys in past.
Leche fryez.
Panteryse.
Coronys for a sotelte.

Creme of Almaunde.
Perys in syrippe.
Tenche enbrace.
Troutez.
Floundrys fryid.
Perchys.
Lamprey Rostyd.
Elys Rostyd.
Lochys & colys.
Sturioun.
Crabbe au Creueys.
Graspeys.
Egle coronys in sotelte.

In Festo Sancte Trinitatis in cena.

[A Dinner on the Feast of the Holy Trinity - The Feast of the Holy Trinity, on which this dinner was held, falls at the end of May, or the first half of June, eight weeks after Easter. ]

Brewys. [Brewis, toast used as a sop? See Schyconys with the Bruesse from Constance Hieatt in Pleyn Delit]
Chykonys y-boylid. [See Schyconys with the Bruesse from Constance Hieatt in Pleyn Delit, she claims in a paper on Chaucer that this is the recipe used for Brewys and Chykonys y-boylid]
Pygge en Sage. [cold pork in sage sauce]
Spaulde de Motoun. [shoulder of mutton - possible recipe: Green Sauce for Lamb, green sauce for roasted shoulder of mutton that has been minced, from Two 15th Century Cookery Books]
Capoun Rostyd. [?wine and almond milk sauce with raisins served over roasted capon or pheasant]
Pastelade. [Paslelade, Pystelade chaud, P. fryid, Petelade frid, Pastelet ? Pastry, it maybe a pounded dish]

Venysoun en broþe.
Kyde Rostyd. [roasted kid]
Heronsewys.
Peioun.
Venysoun Rostyd.
Rabettys.
Pety perneux.

Gely.
Quaylys.
Samaca.
Pescodde. [new peas cooked to be eaten in the pod]
Blaunderellys.
Strawberys.

Conuiuium domini de la Grey.

[Banquet of lord de la Grey]

Rys Moleynȝ.
Vyaunde bruyse.
Bakunde Heryng.
Gros Salt fysshe.
Salt Samoun.
Salt Elys.
Fryid Marlyng.
Grete Pyke.
Bakyn Elys.

Compost. } Potage.
Brode canelle.} Potage.
Codlyng.
Ruchet.
Rochys.
Cheueyne.
Flampoyne.
Halybutte.
Plays fryid.
Trayne Roste. - roasted spice cake
Vn Lechemete.

Gelye.
Creme of Almaundys.
Trowtys.
Storione.
Purpays.
Wylkys.
Elys & Lamprouns Rostyd.
Tenche.
Perche.
Breme de Mere.
Pyuenade in paste.
Leche lumbarde.
Chesmeyne.

Conuiuium Flemmynge, Lincolniensis Episcopi.

[Feast of Richard Fleming, Bishop of Lincoln]

Perrey fyn.} potage.
Rapeye. } potage.
Grete taylys of Milwelle, An lenge.*. [i.e. "Great tails of Milwell and Ling:" see next page, near foot.]
Samoun pollys.
Salt Elys with galentyne.
Gode Pyke an fat.
Grosse tarteȝ.

Lampreys in galentyne.
Vyand Ryal.
Haddok.
Gurnard.
Plays.
Halybutte.
Elys an Lampronys Rostyd.
Flampayn.

Mammenye.
Creme de .ij. colourys.
Troutys.
Storioun.
Samon freysshe.
Perche.
Walkys.
Breme de Mere.
Crabbe.
Purpeys Rostyd.
Goions fryid.
Doucetys.

Conuiuium Johannis Chaundelere, Episcopi Sarum, in introitu episcopatus sui: in carnibus.

[Dinner of John Chandler, Bishop of Salisbury, at his entrance on the episcopate] [He was elected as bishop on 15 November 1417 and consecrated on 12 December 1417]

Furmenty en Venyson. [boiled venison served with frumenty, a porridge-like dish of boiled, hulled wheat, cooked with milk, sometimes with egg yolks, saffron and sugar added]
Vyaund cyprys.
Capoun boilys. [boiled capon]
Swan. [swan]
Fesaunt. [pheasnat]
Pecokke. [peacocke]
Pomys en gele.

[leaf 47.]

Vn lechemete.
Tart Ryal.
Vn sotelte. Agnus dei.

Vyaund Ryal. } Potage.
Blandyssorye.} Potage.
Porcellys.
Kyde.
Crane.
Venysoun Rostyd.
Heronsewes.
Pulsous farce.
Pertryge.
Vn leche.
Crustade Ryal.
Vn sotelte: a Lebarde.

Mammenye Ryal.
Vyand.
Bittore.
Curlewe.
Pyioun.
Rabettys.
Doderellys.
Quaylys.
Larkys.
Vyaunt Ardant.
Vn lechemete.
Frytourys Lumbard.
Payn Puffe.
Gele.
Vn Sotelte: Aquila.

Conuiuium domini Nicholai Bubbewyth, nuper episcopi Bathonensis & Wellensis ad funeralia; videlicet, quarto die decembris, anno domini Millesimo. CCCCmo vecessimo quarto: in carnibus:—

[Entertainment given on the 4th of December, 1424, on the occasion of the funeral of Nicholas Bubwith, Bishop of Bath and Wells.]

Nomblys de Roo.
Blamangere.
Braun, cum Mustard.
Chynes de porke.
Capoun Roste de haut grece.
Swan Roste.
Heroun Rostyd.
Aloes de Roo.
Puddyng de Swan necke.
Vn Lechemete.
Vn bake, videlicet Crustade.

Ro Styuyd.
Mammenye.
Connyng Rostyd.
Curlew.
Fesaunt Rostyd. [roasted pheasant]
Wodecokke Roste.
Pertryche Roste.
Plouer Roste.
Snytys Roste.
Grete byrdes Rosted.
Larkys Rostyd
Vennysoun de Ro Rostyd.
Yrchouns.
Vn leche.
Payn puffe.
Colde bakemete.

Conuiuium de piscibus pro viris Religiosis ad funeralia predicta.

[separate fare of Fish was provided for the Clergy, doubtless on account of the melancholy occasion.]

Elys in sorry.
Blamanger.
Bakoun heryng.
Mulwyl taylys.
Lenge taylys.
Jollys of Samoun.
Merlyng soþe.
Pyke.
Grete Plays.

Page 62

Leche barry.
Crustade Ryal.

Mammenye.
Crem of Almaundys.
Codelyng.
Haddok.
Freysse hake.
Solys y-soþe.
Gurnyd broylid with a syryppe.
Brem de Mere.
Roche.
Perche.
Menus fryid.
Yrchouns.
Elys y-rostyd.
Leche lumbard.
Grete Crabbys.
A cold bakemete.

Conuiuium Johannis Stafforde, Episcopi Wellensis in inductu Episcopatus sui, videlicet .xvj.o die Septembris, Anno domini millessimo CCCCmo vicessimo quinto1425 [supplied by ed.] .

[festival given by John Stafford, Bishop of Bath and Wells, on the occasion of induction into his Episcopate, September 16th, 1425]

Furmenty with venysoun.
Mammenye.
Brawnne.
Kede Roste.
Capoun de haut Grece.
Swan.
Heyroun.
Crane.
A leche.

[leaf 48.]

Crustade Ryal.
Frutoure Samata.
A soltelte, a docter of lawe.

Blaunche Mortrewys.
Vyand Ryal.
Pecoke.
Conyng.
Fesaunte.
Tele.
Chykonys doryd.
Pyions.
Veysoun Rostyd.
Gullys.
Curlew.
Cokyntryche.
A leche.
Pystelade chaud.
Pystelade fryid.
Frytoure damaske.
A sotelte, Egle.

Gely. [jelly or aspic]
Creme Moundy.
Pety Curlewe.
Egret.
Pertryche.
Venysoun Roste. [roasted venison]
Plovere.
Oxyn kyn̄.
Quaylys. [quails]
Snytys.
Herte de Alouse.
Smale byrdys. [small birds]
Dowcet Ryal.
Petelade Fryid.
Hyrchouns.
Eggys Ryal.
Pomys.
Brawn fryid.
A sotelte, Sent Andrewe.
Frute.
Waffrys.
Vyn dowce.

Pro inferiori parte Aule, & in alijs locis.

[For the lower part of the hall ]

Furmenty with venysoun.
Mammenye.
Brawn.
Kede Roste.
Capoun.
Leche.
A bakemete.

Mortrewys.
Pygge.

[leaf 48 back.]

Conynge.
Peionys.
Ckykons.
Venysoun Rosted.
Leche.
Frutoure.
Bakemete chaud.
Bakemete fryid.

A Ryal Fest in þe Feste at þe weddyng of þe Erle of Deuynchire.

[Feast given at the wedding of the Earl of Devonshire]

Furmenty with venysoun.
Vyand Goderygge.
Vele Roste. [roasted veal]
Swan with chawderoun.*. [A. chaudewyne. ]
Pecokke.
Crane.
Vn leche.
Vn Fryid mete.
Vn pasty, cooperta.
A sotelte: Ceruus.

Mammenye.
Vyand Motlegℏ.
Kede.
Conyng.
Herons.
Chykonys endoryd.
Venyson Rosted.
I. leche.
Vn Fryid mete.
I. paste Crustade.
A colde Bakemete.
A sotelte: Homo.

Gely.
Datys in comfyte.
Fesaunt.
Gullys.
Poper.
Mawlard de la Ryuer.
Peionys
Pertryche.
Curlew.
Pomez endoryd.
I. Leche.
Payn Puffe.
A sotelte: Arbor.

Pro inferiori parte Auli.

[For the lower part of the hall]

Venyson en Broþe.
Spawdys*. [Spaut or Spaud, Shoulder. ] de Motoun.
Kyde.

Page 64

Doke.
Chykonys Roste.
Pygge in Sawge.
Venysoun bake.*. [A. venysoune rostid. ]

Caudel Ferry.
Pyionys.
Gullys.
Rabettys.
Venysoun Roste.*. [A. adds in syrup. ]
Doucetys.
Vn Leche.*. [A. adds 'mete,' and also adds Vn fryide mete after.]

End of Harl. MS. 279. [supplied by ed.]

Cookery Book II

Page 67 [folio 1.]

T [supplied by ed.] his is the purviaunce made for Kinge Richard, beinge with þe Duc of lancastre at the Bisshoppes place of Durham at Londone, the xxiii day of September, the yere of the kinge forsaid .xij./ A.D. 1387. [supplied by ed.]

[Festival given to King Richard II by the Bishop of Durham, at Durham House, London, on the 23rd of September, 1387]

List of Ingredients

First begynnyng for a-chatry.

Xiiij. oxen̄ lying in salte.
IJ. oxen̄ ffreyssℏ.
Vixx.*. [six score. ] hedes of shepe fressℏ.
Vixx. carcas of shepe fressℏ.
Xij. Bores.
Xiiij. Calvys.
Cxl. pigges.
CCC. maribones.
Of larde and grece, ynogℏ.
IIJ. ton̄ of salt veneson̄.
IIJ. does of ffressℏ veneson̄.

L. Swannes.
CCx. Gees.
L. capons of hie grece.
Viii. dussen̄ oþer capons.
Lx. dd*. [dozens. ] Hennes.
CC. copuƚƚ Conyngges.
IIIJ. Fesauntes.
V. Herons and Bitores.
Vi. kiddes.
V. disson̄ pullayn̄ for Gely.
Xij. dd.*. [dozens. ] to roste.
C. dd. peions.
Xij. dd. partrycℏ.
Viij. dd. Rabettes.
X. dosen̄ Curlewes.
Xij. dosen̄ Brewes.
Xij. Cranes.
Wilde fowle ynogℏ.
VJxx. galons melke.
Xij. galons Creme.
Xl. galons of Cruddes.
IIj. bushelȝ of Appelles.
Xj. thousand egges.

Veneson̄ witℏ Furmenty.
A potage called viaundbruse.
Hedes of Bores.
Grete Flessℏ.
Swannes rosted.
Pigges rosted.
Crustade lumbard in paste.
And a Sotelte.

A potage called Gele.
A potage de Blandesore.
Pigges rosted.
Cranes rosted.
Fesauntes rosted.
Herons rosted.
Chekens endored.
Breme.
Tartes.
Broke braune.
Conyngges rosted.
And a sotellte.

Potage. bruete of Almondes.
Stwde lumbarde.
Venyson̄ rosted.
Chekenes rosted.
Rabettes rosted.
Partricℏ rosted.
Peions rosted.
Quailes rosted.
Larkes rosted.
Payne puff/.
A Dissℏ of Gely.
Longe Frutours.
And a Sotelte.

Atte the stalling of Joℏn Stafford, Archibisshoppe of Caunterbury, the xxj yere of king Harry the vj. A.D. 1443. [supplied by ed.]

[Banquet given by John Stafford on being made Archbishop of Canterbury - 1443]

Brawne with Mustard.
Furmenty witℏ Veneson̄.
Mawmeny.
Fesaunte.
Swan̄.
Capon̄.
Carpeis of Veneson̄.
Heron̄ sewe.
Grete breme.
Leche cremy ryaƚƚ.
Custard ryoƚƚ.
A sotelte. Seint Andrew, sitting on̄ an̄ hie Auter of a-state, witℏ bemes of golde; afore him knelyng, þe Bisshoppe in pontificalibus; his Croser kneling behinde him, coped.

Bruet Mon̄ amy.
Viaund cypre.
Crane rosted.
Veneson̄ rosted.
Conyng.
Betore.
Partricℏ.
Curlewe.
Graunte carpe.
Leche Frutour.
Tard riaƚƚ.
A sotelte: þe Trinite sitting in a son̄ of gold, with a crucyfix in his honde. Seint Thomas in þat one side, Seint Austin in that oþer, my lorde kneling in pontificalibusafor him. behinde him, his croser coped with the armes of Rouchestre. behinde him, in þat o side, a blak Monke, prior [folio 2.] of Cristes chircℏ; in þat other side, the Abbot of Seint Austyns.

Page 69

Creme Vine.
Gely departed.
Browes.
Chekenos boiled.
Melons p̄p̄uƚƚ.
Plouer rosted.
Rabettes.
Votrelleȝ.
Rales.
Quayles.
Dew doues.
Blanke singuler leche.
Frutoure Rasyn̄.
Quynes bakyn̄.
A sotelte. A godhede in a son̄ of gold glorified aboue; in the son̄ the holy giste voluptable. Seint Thomas kneling a-for him, with þe poynt of a swerd in his hede,*. [ 'honde' crost through, and 'hede' written after. ] & a Mitre there-vppon̄, crownyng S.T. in dextera parte, maria tenens mitram; in sinistra parte, Johannes Baptista; et in iiij. partibus, iiij. Angeli incensantes.

FIFTEENTH CENTURY COOKERY BOOK. I. (link to main page) Ab. 1430 A.D.