A Noble boke off cookry ffor a prynce houssolde or eny other estately houssholde : reprinted verbatim from a rare ms. in the Holkham collection / edited by Mrs. Alexander Napier.
- Title
- A Noble boke off cookry ffor a prynce houssolde or eny other estately houssholde : reprinted verbatim from a rare ms. in the Holkham collection / edited by Mrs. Alexander Napier.
- Publication
- London :: E. Stock,
- 1882.
- Rights/Permissions
-
The University of Michigan Library provides access to these materials for educational and research purposes. These materials are in the public domain. If you have questions about the collection, please contact dlps-help@umich.edu. If you have concerns about the inclusion of an item in this collection, please contact libraryit-info@umich.edu .
DPLA Rights Statement: No Copyright - United States
- Subject terms
- Cooking -- Early works to 1800.
- Cooking, English.
- Link to this Item
-
https://name.umdl.umich.edu/CME00005
- Cite this Item
-
"A Noble boke off cookry ffor a prynce houssolde or eny other estately houssholde : reprinted verbatim from a rare ms. in the Holkham collection / edited by Mrs. Alexander Napier." In the digital collection Corpus of Middle English Prose and Verse. https://name.umdl.umich.edu/CME00005. University of Michigan Library Digital Collections. Accessed May 7, 2024.
Contents
- title page
- title page of part
- illustration
-
collection of menus
-
The ffeste off kynge henry the iiij
th to the herawldes and ffrenche men when they had justed in Smytheffelde. - The crownacon off kyng henry the ffyfte
- The stallinge of clifford Bischope off Londone
- The ffest off Nevell Archebisshope of York and Chaunceler of Englond att his stallacon in York
- prime coursis le princ ffest
- Le second ffeste
- le tercius fest
- Le primer fest
- Le secund feste
- Le tercius fest
-
The ffeste off kynge henry the iiij
- fragment
- fragment
- title page of part
- Kalender of the book off cookry
- title page of part
-
collection of recipes
- To make potage for somer sessone
- To mak Buknad
- for to mak charmarchaunt
- To mak juselle sengle
- To mak comyne
- Chekyns in sauce
- To mak chekyns in musy
- Chekins in kirtin
- smalle joutes
- Charlet forced
- Alander de moton
- Alander de beeff
- Longe de bef
- To mak musy for soper
- Yonge pessene
- To mak yonge pessen ryalle
- To mak creme buyle
- mon amy
- Cawdelle ferry
- To mak cawdelle fferrens
- For to mak soupes chet
- Lesk lombard
- To mak eles in Bruet
- Pyk in Braisselle
- To mak mortins of ffische
- To mak bland sorre
- Hennys enforced
- To mak two capons of one
- The capon body
- For to counterfet a kidde
- To rost eggs in lent
- For to mak a somer sewe
- For to mak a sewe without fyere
- To mak braun ryall in Lent
- Breteyn in Lent
- To mak Breteyn in fleshe tyme
- To mak sturgion for sopers
- Cold leshe viand
- To mak cold Bruet for Rabettes
- Crystalle gilly
- A gilly of fleshe
- Creme of Almonds
- To make hagges of Almayne
- To mak quystis
- To mak votose
- To mak rostand
- To mak samartard
- long ffritturs
- To mak payn pardieu
- To mak pestelles of pork endored
- To mak hattes in flesche tyme
- To mak hattes in lent
- To mak sauce madame
- To mak sauce camelyn for quaylle
- To mak chandron for swan
- To mak a freshe lamprey bake
- To mak souppes in galentyne
- To mak wellid peper for rost vele
- To mak tartes of fflesche
- For to mak Tartolettes
- Porpas sturgion or turbot
- Flesh pies of capon or of fessand
- To mak custad lombard
- To mak custad opyne
- Chewettes of beef.
- Bak chekyns
- Chewettes ryalle
- To mak chewettes on fishe daies
- To mak daryolites
- To mak prymerolle
- A posthot
- To mak Breney
- To mak pies of paris
- To mak lossenges fried in lent
- for to mak hayrblad opyn
- To mak lesche freez
- To mak Bakmetes on fisshe days
- To slay a swan and almainner of foule and to dight them.
- A fessand roste
- A pertuche rost
- Quayle rost
- A crayne rost
- Heron rost
- Bittur Rost
- An Egret rost
- Curlew rost
- Brew rost
- Cony rost
- Rabettes rost
- Sarcelle rost
- Plouer roste
- Snyt rost
- Wodcok rost
- Kyd rost
- Venyson rost
- The sid of highe grece
- Chekyns endort
- Feletes of pork
- Capon or goos roste
- Apetito
- To fasse capon or goose
- A pigge rost
- Brest of moton in sauce
- A stewed capon
- Trout boiled
- Crabe or lopster
- Breme in Sauce
- To mak a breme in Brasse
- A tenche in brasse
- To make a sole in brase
- To boylle sturgion
- Haddok in covy
- To dight codlinge or haddock
- Bace molet or Breme
- Congur. turbot or halibut
- Turbot
- Halibut
- Gurnard or rochet
- Place and flounders
- To boille welks
- Perche boiled
- Freche makrelle
- Soupes in dose
- To mak hoot milk of almondes.
- cold mylk of almondes
- Sauce galentyne
- Sauce guinger
- vert sauce
- To mak sauce aliper for rost bef
- Garbage
- Muscules in shellis
- Musculles in brothe
- Pik in Brasy
- Cony or malard in covy
- Pik in galentyne
- A pik in soupes
- Tenche in cevy
- Lessingis on fische dais
- Cawdell of Almondes
- Oyle soupes
- Charwarden
- Ryse
- Wortis
- To mak canebyns
- Another canebyns
- Canebyns with bacon
- To mak buttered worts
- To mak cabage wortis
- To mak haire or goose poudred in wortis
- Pik and eles in ballok brothe that muste our dame haue, or els she will be wrothe.
- To mak surmente with porpas in lent
- To mak jusselle
- To mak ledlardes of iij coloures
- Gruelle enforced
- Chaudron for samon
- Codling or kelyng
- lesshe penon
- Felettes in galentyne
- To mak nombles of porpas or other fische
- Chaudron of piggs feet
- Bruet of Lombardy
- Bruet of Spayne
- Bruet rosse
- Stewed lombard
- Another stewed lombard
- Stewed colopes
- Busbayne
- Bruet of Kiddes
- Blanche Bruet
- Sauce sairsnet
- Kid stewed
- Pertuche stewed
- A lowsid bef
- A pyk in sauce
- Turbot rost in sauce
- To mak samon rost in sauce
- Breme in comfet
- To mak braun rialle
- Blanche Braun
- Alayd mylk
- Peres in composte
- Furmente
- Amydon
- Conys in graue
- Chekyns in kyrtyn
- Viande de cipre
- A mortins of flesche
- To mak blaunche mang of flesshe
- To mak chaudron for swan wild duck or pigge.
- Nombles
- Another nombles
- Charlet
- Charlet collouret
- Jusselle
- Bruet de almonds
- Blank de sirre
- Buknard
- Rose
- ledlardes
- Blanched mortrus
- Pegions stewed
- Soupes dorrey
- Gruell dalmond
- Jouts dalmond
- Cawdell dalmond
- To mak Z S. V
- Ryse
- Cawdell ferry
- Rape.
- To mak mylk rostid
- Potage of welks
- Potage of oystirs
- To mak saige synes
- To mak compost
- Blank mang
- Mortins of fisshe
- pessen de Almondes
- A colles
- Cawdelle de pork
- Conys in cevy
- Haires in covy
- Hayres in sewe
- Haires in Albroturs
- Haires in pardolos
- Hennes in Bruet
- Chekins in brothe
- Chekins in cawdelle
- ffessand or pertuche
- Roo for sewe
- Hennes in grave
- To mak capon in cassolont
- Capon in couns
- To mak hennys in gauncelle
- Lamprey in Bruet
- Lamprey in galentyne
- Tenche in graue
- Chaudwen de boyse
- mammony
- Lang de bef
- Rape of Fisshe
- A figge
- Pommes moiled
- Pige harsed
- ffraunt hemelle
- Bours
- Pomes
- Hastolettes on fisshe days
- Lampry bak
- Appillinose
- Charlet
- Cratones
- Haddok in cevy
- Tench in gilly.