Crustade

Two Fifteenth Century Cookery Books, Harleian MS. 279 Vyaunde Furnez, 1430

.xvj. Crustade.—Take vele, an smyte in lytel pecys in-to a potte, an wayssche yt fayre; þan take fayre water, & lat yt boyle to-gedere with Percely, Sawge, Sauerey, & Ysope smal y-now an hew; & whan it is on boylyng, take pouder Peper, Caneƚƚ, Clowys, Maces, Safroun, & lat hem boyle to-gederys, & a gode dele of wyne þer-with. Whan þe fleyssche is y-boylid, take it fro þe broþe al clene, & lat þe broþe kele; & whan it is cold, take Eyroun, þe whyte & þe ȝolkys, & cast þorw a straynoure, & put hem in-to the broþe, so many þat þe broþe be styf y-now; þen make fayre cofyns, & cowche .iij. pecys or .iiij. of þe fleyssche in a cofyn; þan take Datys, & kytte hem, & cast þer-to; þan take pouder Gyngere, & a lytel verious, & putte in-to þe broþe & Salt; & þan putte þe broþe on þe cofyns, bake a lytel with þe fleyssche or þou putte þin lycoure þer-on, & lat al bake to-gederys tyl it be y-now; þanne take [supplied by ed.] yt owt, and serue hem forth.

Modern English version:

Take veal, and smite in little pieces into a pot, and wash it fair; then take fair water & let it boil together with parsley, sage, savory, and hyssop small enough and hew; and when it is on boiling, take powder pepper, canel, cloves, maces, saffron, & let them boil together , & a good deal of wine there-with. When the flesh is boiled, take it from the broth all clean, & let the broth cool; and when it is cold, take eggs, the whites and the yolks, & cast through a strainer, & put them into the broth, so many that the broth be stiff enough: then make fair coffins & couch .iij. pieces or .iiij. of the flesh in a coffin; then take dates & cut them and cast there to; then take powder ginger, & a little verjuice, & put into the broth & salt; & then put the broth on the coffins, bake a little with the flesh or put thine liquor there-on, & let all bake together till it be enough; then [take] it out, and serve them forth

Two Fifteenth Century Cookery Books, Harleian MS. 279 Vyaunde Furnez, 1430

.xvij. Crustade lumbard.—Take gode Creme, & leuys of Percely, & Eyroun, þe ȝolkys & þe whyte, & breke hem þer-to, & strayne þorwe a straynoure, tyl it be so styf þat it wol bere hym-self; þan take fayre Marwe, & Datys y-cutte in .ij. or .iij. & Pruneȝ; & putte þe Datys an þe Pruneȝ & Marwe on a fayre cofynne, y-mad of fayre past, & put þe cofyn on þe ovyn tyl it be a lytel hard; þanne draw hem out of þe ouyn; take þe lycour & putte þer-on, & fylle it vppe, & caste Sugre y-now on, & Salt; þan lat bake to-gederys tyl it be y-now; & ȝif it be in lente, lef þe Eyroun & þe Marwe out, [leaf 40, back.] & þanne serue it forth.

Two Fifteenth Century Cookery Books, Harleian MS. 279 Vyaunde Furnez, 1430

.xxxiiij. Crustade Ryal.—Take & pyke owt þe marow of bonys as hool as þou may; þen take þe bonys, an seþe hem in Watere, or*. [A. til that. ] that þe broþe be fat y-now; þen take Almaundys, & wayssche hem clene, & bray hem, & temper hem vppe with þe fat broþe; þan wyl þe mylke be broun; þen take pouder Canelle, Gyngere, & Sugre, & caste þer-on; þan take & make fayre cofyns, & lat hem hard in þe ovyn; þan take Roysonys of coraunce, & ley in þe cofynne, & taylid Datys y-kyt a-long; þen take Eyroun a fewe, y-straynid, & swenge a-mong þe Milke þe ȝolke; þen take the botmon of þe cofynne þer þe Marow schal stonde, & steke þer gret an long gobettys þer-on vpperyȝt, & lat bake a whyle; þen pore þin comade þer-on halful, & lat bake; & whan yt A-rysith, it is y-now; þen serue forth.

Two Fifteenth Century Cookery Books, Harleian MS. 279 Vyaunde Furnez, 1430

.xxxv. Crustade.—Take a cofyn, & bake hym drye; þen take Marw-bonys [leaf 43 back.] & do þer-in; þenne nym hard ȝolkys of Eyroun, & grynde hem smal, & lye hem vppe with Milke; þan nym raw ȝolkys of Eyroun, & melle hem a-mong chikonys y-smete, & do þer-inne; & yf þou luste, Smal birdys; & a-force wyl þin comade with Sugre or hony; þan take clowys, Maceȝ, Pepir, & Safron̛, & put þer-to, & salt yt; & þan bake, & serue forth.

GODE COOKERY TRANSLATION:

Crustade. Take a pie shell, & bake it dry; then take marrow & do there-in; then take hard yolks of Eggs, & grind them small, & thicken them up with Milk; than take raw yolks of Eggs, & mix it with diced chicken, & do there-in; & if you like, Small birds; & strengthen well your filling with Sugar or honey; then take cloves, Mace, Pepper, & Saffron, & put there-to, & salt it; & than bake, & serve forth.

Two Fifteenth Century Cookery Books, Harleian MS. 279 Vyaunde Furnez, 1430

.xxxvj. Crustade gentyle.—Take a Cofyn y-bake; þan grynd Porke or Vele smal with harde ȝolkys*. [A. adds and rawe ȝolkes. ] of Eyroun; þan lye it with Almaunde Milke, & make hem stondyng; take Marow of bonys, & ley on þe cofynne, & fylle hem fulle with þin comade, & serue forth.

GODE COOKERY TRANSLATION:

Crustade gentle. Take a baked pie shell; then grind Pork or Veal small with hard yolks of eggs; then thicken it with Almond Milk, & make it standing; then take Marrow of bones, & lay it in the pie shell, & fill it full with your filling, & serve forth.