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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almonde mylke almondes alſo Apicius ayren boiled boorde bray bred brede caft therto canel capons caſt clene clowes coffyn colour hit conynges courſe diſh doune drawe hit dreſſe eggs Engliſh eyren faffron falt fame faunders fayde feaſt feeth ferve fethe fettynge doune firſt fleſsh floer Forme of Cury fugar fugre fugur fyre fyſsh gode broth grece grynde gynger hit wel hit with faffron houſe Leche let hit boyle Lorde maces meſſe moſt muſt mylk mynced obſerved onyons parboyle paſte pork potage pouder of ginger pouder of pepur powdor preſent put therto pyke pynes roſted ſalt ſame ſays ſeconde ſerve hit forthe ſervice ſet ſethe ſethe hom ſhe ſhould ſmal ſmale ſmall ſome ſothen ſtondyng ſuch ſwete Take almondes tempur thereinne theron therto a lytel therto pouder therwith theſe thoſe thurgh togeder togedur Trenchers uſed verjuice veſſel Vide vynegur waiſshe wyne wyth zolkes