Introduction
First Course:
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Second Course
Verde Sawse (PD 50)Take persel, mynt, garlek, a litul serpell and sawge; a litul canel, gynger, piper, wyne, brede, vyneger & salt; grynde it smal with safroun, & messe it forth. Verde Sawfe (FC 144) Take pfel. mynt. garlek, a litul spell and fawge, a litul canel. gyng. pip, wyne, brede, vyneg falt grynde it fmal w fafron meffe it forth. My Translation: Take parsley, mint, garlic, sorrel and sage. A little cinnamon, ginger, pepper, wine, brede, vinegar and salt. Grind it small with saffron and serve it. My Redaction:
Mix all ingredients together. Mash through a small wire-mesh strainer until the bread crumbs dissolve, and a thick creamy sauce results. Serve without heating.
Take raysouns of coraunce & kyrnels of ntys & crustes of brede & powdour of gynger, clowes, flour of canel; bray it wel togyder and do perto salt. Temper it up with vyneger, and serve it forth. Sawfe Camelyne(FC 149) Take Rayfons of Cornace. kyrnels of notys. crust of brede powdo of gyng clow flo of canel. by it wel togyd and do it pto. falt it, temp it up with byneg. and sue it forth. Sawse Camelyne (TTKT) Take raysons of corance and kyrnels aof notys and crusts of brede, powdor of gynger, clowes, floer of canel. By it wel togyder and do it thereto. Salt it, temper it up with vynegar and serve it forth. My Translation: Take currants and kernals of nuts and crusts of bread and powdered ginger, cloves, cinnamon flour, mix it well together, and add salt. Temper it with vinegar and serve. My Redaction:
Mix all ingredients together. Mash through a small wire-mesh strainer until the bread crumbs dissolve, and a thick creamy sauce results. Serve without heating.
Take mustard seed and waisshe it, & drye it in an ovene. Grynde it drye; sarse it thurgh a sarse. Clarifie hony with wyne & vyneger, and stere it wel togedre and make it thikke ynowz; & whan pou wilt spende perof make it thynne with wyne. Lumbard Muftard(FC 150) Take Muftard feed and waifhe it drye it i an ovene, grynde it drye. farfe it thurgh a farfe. clarife hony w wyne vyneg ftere it wel togedr and make it thikke ynon. whan p wilt fpende pof make it thynne w wyne. My Translation: Take mustard seed and wash it and dry it in an oven. Grind it dry. Sieve it. Clarify honey with wine and vinegar and stir it well together. and make it thick enough. and when you will use it, make it thin with wine. My Redaction:
Boil honey and wine together. Add mustard seed. Simmer until reduced to a thick sauce. Add wine just before serving to thin it to the proper consistancy.
Take almaundes blaunched; rynde hem and drawe hem up with water and wyne, quarter fyges, hole raisouns. Cast perto powdour gynger and hony clarified; seep it wel & salt it, & serve forth. Fygey (FC 91) Take Almand blanched, grynde hem and drawe hem up with wat and wyne:quart fyg hole raifons. caft pto powdo gyng and oney clarified. feep it wel falt it, and sue forth. My Translation: Take blanched almonds, grind them and draw them up with water and wine. Cut into quarters figs, and whole raisons. Add powdered ginger and clarified honey. Seeth it well and salt it. Serve it forth. My Redaction:
Mix together and simmer for 1 hour. Serve hot. Will be a hot pudding.
Take ryse and waisshe hem clene, and do hem in an erthen pot with gode broth and lat hem seep wel. Aftirward take almaund mylke and do perto , and colour it wip safroun & salt, & messe forth. Ryfe of Flefh (FC 9/11) Take Ryfe and waifhe hem clene. and do he in erthen pot with gode broth and lat hem feep wel. afterward take Almand mylke and do p to. and colo it wip fafron a falt. a meffe forth. My Translations: Take rice and wash it clean. And into an earthen pot with good broth and let it seeth well. Afterward take almond milk and add to it. And color it with saffron and add salt. Serve it. My Redaction:
Wash rice clean. Place in broth and and simmer until done. Add almond milk, saffron and salt and stir well just before serving.
Cawdel of Samoun (PD 62)Take the guttes of samoun and make hem clene; perboile hem a lytell. Take hem up and dyce hem. Slyt the white of lekes and kerve hem smale; cole the broth and do the lekes perinne with oile, and lat it boile togyder yfere. Do the samoun ycorve perin. Make a lyour of alaund mylke & of brede, & caste perto spices, safroun and salt; seep it wel, and loke pat it be not stondyng. Cawdel of Samon (FC 114) Take the gutt of Samon and make hem clene. pboile hem a lytell. take hem up and dyce hem. flyt the white of Lekes and kerue hem fmale. cole the broth and do the lek pinne w oile and lat it boile togyd yfere. do the Samon icorne pin, make a lyo of Aland mylke of brede caft pto fpices, fafron and falt, feep it wel. and loke pat it be not ftondyng. My translation: Take the guts of salmon and make him clean. Parboil him a little. Take him up and dyce him. Slit the white of leeks and carve them small. cool the broth and do the leeks therein with oil and let it boil together awhile. Put the salmon in, and make a layer of almond milk of bread, some spices, saffron and salt. Seeth it well, and let it not become too thick. My Redaction:
Parboil the salmon. Drain, reserving the resulting broth. Cool then dice. Slice leeks thinely. Add leeks, oil to the broth. Bring to a boil. Add salmon back in. Add rest of ingredients. Simmer until it begins to thicken, but don't let it become too thick. Serve hot.
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