Antiquitates Culinariae, Or, Curious Tracts Relating to the Culinary Affairs of the Old English, with a Preliminary Discourse, Notes, and Illustrations |
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Common terms and phrases
alfo almonde mylke almondes alſo Apicius boiled boorde bred brede brothe of beef caft therto capons clowes coffyn colour hit conynges courſe diſhes drawe hit dreffe hit Engliſh eyren falt fauce faunders fayde feaft feaſt feconde feeth ferve hit forthe fethe hom fettynge doune filk flefsh floer fmal fmale fome Forme of Cury fothen foyle ftondynge fuch fugar fugre fugur fwete fyfsh fyre gode broth grece grynde gueſts gynger hit wel hit with faffron houſe houſehold Lamprons Leche let hit boyle Lorde lytel vynegur maces meffe morter moſt mylk mynced occafion onyons parboyle parfel pork potage pouder of ginger pouder of pepur powdor prefent put therto pyke pynes roft ſerve Take almondes temper tempur thai byn thereinne theron therto a lytel therto pouder therwith theſe thurgh togeder togedur Trenchers uſed veffel verjuice Vide vynegur wyne wyth zolkes