Page:The forme of cury (1780).djvu/86

This page has been proofread, but needs to be validated.

[34]

ſalt it and loke it be ſtondyng, floriſh it with white colian̄dre in confyt.

XX.
III.

Croton̄.[1]

Take the offal of Capon̄s oþ᷒ of oþ᷒e bridd᷒. make hē clene and ꝑboile hem. take hem up and dyce hem. take ſwete cowe mylke and caſt þ᷒inne. and lat it boile. take Payndemayn[2] and of þͤ ſelf mylke and drawe thurgh a cloth and caſt it in a pot and lat it ſeeþ, take ayren yſode. hewe the white and caſt þ᷒to, and alye the ſewe with zolkes of ayren rawe. colo᷑ it with ſafron. take the zolkes and fry hem and floriſh hem þ᷒with and with powdo᷑ douce.

XX.
III. I.

Vyne grace.[3]

Take ſmale fylett᷒ of Pork and roſt hem half and ſmyte hem to gobett᷒ and do hem in wyne ā Vyneg᷑ and Oynon̄s ymynced and ſtewe it yfere do þ᷒to gode powdo᷑s ā ſalt. ā sūe it forth.

  1. ↑ Crotōn. Mſ. Ed. 24. has Craytōn, but a different diſh.
  2. ↑ Payndemayn. Whitebread. V. ad Nº 41.
  3. ↑ Vyne Grace. Named probably from grees, wild ſwine, and the mode of dreſſing in wine. V. Gloſſ. voce Vyne grace.

Fonnell.

This article is issued from Wikisource. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.