A collection of ordinances and regulations for the government of the royal household, made in divers reigns. From King Edward III. to King William and Queen Mary. Also receipts in ancient cookery.

Date:
1790
Catalogue details

Licence: Public Domain Mark

Credit: A collection of ordinances and regulations for the government of the royal household, made in divers reigns. From King Edward III. to King William and Queen Mary. Also receipts in ancient cookery. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    JlJSSEL OF FYSSHE. 427 Take frye of female pike, and pille away the Jkyn ; and take the liver of codlinges and bray altogeder ; and take grated bred and cart therto in the brayinge, and when it waxes ftif put hit into a chargeour, and colour hit depe with faffron ; and then take grave of pyke, and grave of congur, and of calver falmon, and put al into a panne; and take parcel and fauge hevven, but not too fmalle, and boyle hit enfemble ; and when hit is boyled put in a potftik and here hit wel, and when hit begynnes to crudde do away the potftik, and let hit boyle afterwarde a gode qwyle ; and then fet hit doun, 428 and dreffe up fix leches in a dyfshe, and flrawe theron pouder of ginger} and ferve hit forthe. Mortrewes of Fysshe. Take thik almonde mylke, and put hit in a faire pot, and caft therin fagre, or elles honey clarified ; and take a codlynge or whitynge, or thornbagge, or hadok fothen, and do away the bones and bray hit up with the mylk, and with the lyver, and put al into the fame pot, and let hit boyle, and draw up floure of rys with a lytel mylk, and put hit in the fame pot, and travayle hit wel, and make the potage ftondyng ; and in the dreffynge make fix leches in a difshe, and draw theron pouder of ginger and 429 fugre medelet togeder, and ferve hit forthe; and if thow have none almcndes, take gode fwete creme, and make on the fame vvyfe. CONGOUR IN PYOLE. Take almonde mylk drawen up with the brothe of congur, and put therto fugre or honey clarified ; and then take gret culpons of congur fothen, and boyle horn over the coles; and take the fame mylk and boyle hit, and cafl therto clowes, maces, pynes, reifynges of corance, and flreyne with a lytel faffron, ande in the fettynge doune of the pot, medel togeder verjoufe, pouder of ginger, and put therto into the fame pot; and lay thre culpons in a chargeour, and the fyrip above; and then take turnefole 430 diped in vine, and wringe oute the colour, and with a feder fprinkeand fpot thecongour, but colour hit not altogeder; and ferve hit forthe. Roches or Loches in Egurdouce. Take roches, or elles loches, and fcale hom, and wafshe horn, and frie horn in oyle and take dates, and raifynges of corance wafshed and fcalded, and chippes of bred, and bray altogeder, and drawe hit up thurgh a flreynour with red wyne, and fet hit on the fire; and caft therto a lytel pouder of pepur, clowes, pynes, qwyte fried in oyle, faunders, faffron, raifynges of cypre, and let hit boyle-, and in the fettynge doune from the fyre, put therto a lytel vynegur medeled with pouder of canel and ginger; and 431 then put the fyrip above the roches or loches in difshes; and ferve hit forth. Potage