The Forme of Cury: Difference between revisions
Content deleted Content added
There is no THE, I won a seoncd edition of the text |
|||
| Line 23: | Line 23: | ||
[[de:Forme of Cury]] |
[[de:Forme of Cury]] |
||
[[pt:Fôrma de Cury]] |
|||
Revision as of 01:04, 24 March 2008
Forme of Cury was the name given by Samuel Pegge to a roll of cookery written by the Master Cooks of King Richard II of England.[1] This name has since come into usage for almost all versions of the original manuscript. It is by far the most well known medieval guide to cooking.
The roll was written in late Middle English on vellum and details some 205 recipes (although the exact number of recipes varies slightly between different versions).
The following is a sample of a recipe taken from Pegge's 18th Century edition of the roll.
- SAWSE MADAME. XXX.
- Take sawge. persel. ysope. and saueray. quinces. and peeres, garlek and Grapes. and fylle the gees þerwith. and sowe the hole þat no grece come out. and roost hem wel. and kepe the grece þat fallith þerof. take galytyne and grece and do in a possynet, whan the gees buth rosted ynouh; take an smyte hem on pecys. and þat tat is withinne and do it in a possynet and put þerinne wyne if it be to thyk. do þerto powdour of galyngale. powdour douce and salt and boyle the sawse and dresse þe Gees in disshes and lay þe sowe onoward.
Samuel Pegge was a vicar in Old Whittington in Derbyshire for many years and is buried there.
References
- ^ Samuel Pegge, Forme of Cury available at Project Gutenburg