Page:The forme of cury (1780).djvu/72

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XXI.

Egurdouce.[1]

Take Conyng᷒ or Kydde and smyte hem on pecys rawe. and frye hem in white grece. take rayson̄s of Coran̄ce and fry hē take oynon̄s ꝑboile hem and hewe hem small and fry hem. take rede wyne sug wͭ powdo of peꝑ. of gyng᷒ of canel. salt. and cast þ᷒to. and lat it seeþ with a gode qͧntite of white grece ā sūe it forth.

XXII.

Capon̄s in Con̄cy.[2]

Take Capons and rost hem right hoot þat þey be not half y nouhȝ and hewe hem to gobett᷒ and cast hem ī a pot, do þ᷒to clene broth, seeþ hem þͭ þey be tendre. take brede and þͤ self broth and drawe it up yfer᷒,[3] take strong Powdo and Safron̄ and Salt and cast þ᷒ to. take ayren̄ and seeþ hem harde. take out the zolk᷒ and hewe the whyte þ᷒inne, take the Pot fro þͤ fyre and cast the whyte þ᷒inne. messe the dissh᷒ þ᷒with and lay the zolkes hool and flo it with clow.

  1. ↑ Egurdouce. The term expresses piccante dolce, a mixture of sour and sweet; but there is nothing of the former in the composition. Vide Gloss.
  2. ↑ Concys seems to be a kind of known sauce. V. Gloss.
  3. ↑ yfere. Together.

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