This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1888 Excerpt: ...is in Je dissh, And so seme hit forth. Perre. 1 Take grene pesyñ, and boile hem in a potte; And whañ they beñ y-broke, drawe the broth a good quantite Jorgh a streynowr into a potte, And sitte hit oñ the fire; and take oynons and parcelly, and hewe hem smaH togidre, And caste hem thereto; And take pouder of CaneH. and peper, and caste thereto, and lete boile; And take vynegwr and pouder of ginger, and caste thereto; And then take Saffroñ and salte, a lituH quantite, and caste thereto; And take faire peces of paynmain, or elles of such tendur brede, and kutte hit yn fere mosselles, and caste there-to; And Jeñ serue hit so forth. Malasade.6 Take yolkes and white of eireñ togidre, And drawe hem 1 The recipe on p. 43 makes Brawn of this dish. 2 Some of the white therewith. See p. 43, Becipe xlv. 3 Douce MS. maynche brede. Manchet. 4 fol. lib. 6 So in Douce MS.; Malcifade in Harl. thorgh a streynoure; and en take a litul butter, and caste hit in a faire frying panne; And whañ the butter is hote, take e eireñ that beñ y-drawe, and caste there-to. And en take a Saucer, and gadur the eyreñ togidre in the panne, in the brede of a pewtre dissh; And theñ couche faire pecys1 of brede downward in e pan; and take it vp oute of the pan, And caste faire white Sugur thereto, and serue it forth. And to2 euery malesade, take the mowntayne3 of xij. eyreñ And mo. Blaunde sorre. ? Take almondes, and blanche hem, and stampe ?e? in a moTter, and temper hem with fressh lene broth of a Capon, or beef, and wyne; And if hit be in lentoñ or in a fissh day, take faire broth of fressh fissh and wyne, And boyle hem to-gidre a good while, and take hit vppe in a faire lynneñ cloth that is clene wass...
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