Page:The forme of cury (1780).djvu/87

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[35]

XX.
III. II.

Fonnell.[1]

Take Almand᷒ unblan̄ched. grynde hem and drawe hem up with gode broth. take a lombe[2] or a kidde and half roſt hȳ. or the þridde[3] part, ſmyte hym ī gobet᷒ and caſt hym to the mylke. take ſmale bridd᷒ yfaſted and yſtyned.[4] and do þ᷒to sug᷑, powdo᷑ of canell and ſalt, take zolkes of ayren̄ harde yſode and cleene[5] a two and ypan̄ced[6] with flo᷑ of canell and floriſh þͤ ſewe above. take alkenet fryed and yfon̄dred[7] and droppe above with a feþ᷑[8] and messe it forth.

XX.
III. III.

Douce ame.[9]

Take gode Cowe mylke and do it in a pot. take ꝑſel. ſawge. yſope. ſaūay and ooþ᷒ gode herbes. hewe hem and do hem in the mylke and ſeeþ hem. take capon̄s half yroſted and ſmyte hem on pecys and do þ᷒to pyn᷒ and hony clarified. ſalt it and colo᷑ it with ſafron̄ ā sūe it forth.

  1. ↑ Fonnell. Nothing in the recipe leads to the etymon of this multifarious diſh.
  2. ↑ Lombe. Lamb.
  3. ↑ thridde. Third, per metatheſin.
  4. ↑ yfaſted and yſtyned.
  5. ↑ cleeue. cloven.
  6. ↑ ypānced. pounced.
  7. ↑ yfōndred. melted, diſſolved.
  8. ↑ feþ᷑. feather.
  9. ↑ Douce Ame. Quaſi, a delicious diſh. V. Blank Deſire in Gloſſ. Titles of this tiſſue occur in Apicius. See Humelberg. p. 2.
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