Part 46 (2/2)

43, Harl. MS. 279. The Recipe for Crustade Ryal is, ”Take and pike out e marow of bonys as hool as ou may. en take e bonys an see hem in Watere or at e broe be fat y-now. en take Almaundys & wayssche hem clene & bray hem, & temp{er} hem vppe w{i}t{h} e fat broe; an wyl e mylke be broun. en take pouder Canelle, Gyngere, & Suger, & caste er-on. en take Roysonys of coraunce & lay in e cofynne, & taylid Datys & kyt a-long. en take Eyroun a fewe y-straynid, & swenge among e Milke e ?olke. en take the botmon of e cofynne er e Marow schal stonde, & steke {er} gret an long gobettys {er}on vppe ry?t. & lat bake a whyle. en pore in comade er-on halful, & lat bake, & whan yt a-rysith, it is ynow, en serue forth.”

Sir F. Madden in his note on _Frees_ pasties, in his Privy Purse Expenses of the Princess Mary, p. 131, col. 1, says, ”The different species of Confectionary then in vogue are enumerated by Taylor the Water Poet, in his Tract int.i.tled 'The Great Eater, or part of the admirable teeth and stomack's exploits of Nicholas Wood,' &c., published about 1610. 'Let any thing come in the shape of fodder or eating-stuffe, it is wellcome, whether it be Sawsedge, or _Custard_, or Eg-pye, or Cheese-cake, or Flawne, or Foole, or Froyze,[*] or Tanzy, or Pancake, or Fritter, or Flap iacke,[] or Posset, or Galleymawfrey, Mackeroone, Kickshaw, or Tantablin!'”

[Footnote *: Froize, or pancake, _Fritilla_, Frittur, rigulet.

Baret. _Omlet of Eggs_ is Eggs beaten together with Minced suet, and so fried in a Pan, about the quant.i.ty of an Egg together, on one side, not to be turned, and served with a sauce of Vinegar and Sugar. An _Omlet_ or _Froise_. R. Holme.]

[Footnote : Flapjack is ”a fried cake made of b.u.t.ter, apples, &c.” Jennings. It is not a pancake here, evidently. ”Untill at last by the skill of the cooke, it is transform'd into the forme of a _flapjack_, which in our translation is cald a _pancake_.”

Taylor's Jack-a-lent, i. p. 115, in Nares.]

l. 500, 706, 730. Pety Perueis. _Perueis_ should be _Perneis_, as the Sloane MS. 1985 shows. Alter text accordingly. Under the head of _bake Metis or Vyaunde Furne?_, in Harl. MS. 279, fol. 40 b, we have No. xiiij _Pety Pernollys_. Take fayre Floure Cofyns. en take ?olkys of Eyroun & trye hem fro e whyte. & lat e ?olkys be al hole & no?t to-broke. & ley .iij. or .iiij. ?olkys in a cofyn. and an take marow of bonys, to or .iij. gobettys, & cowche in e cofynn. en take pouder Gyngere, Sugre, Roysonys of corau{n}ce, & caste a-boue, & an kyuere in cofyn w{i}t{h} e same past. & bake hem & frye hem in fayre grece & s{erve} f{orth}.

xx _Pety Peruaaunt_. Take fayre Flowre, Sugre, Safroun, an Salt. & make {er}offe fayre past & fayre cofyng{is}. an take fayre y-tryid ?olkys Raw & Sugre an pouder Gyngere, & Raysonys of Coraunce, & myncyd Datys, but not to small. an caste al is on a fayre bolle, & melle al to-gederys, & put in in cofyn, & lat bake oer Frye in Freyssche grece.

Harl. MS. 279.

l. 501, 701. _Powche_. I suppose this to be poached-egg fritters; but it may be the other _powche_; 'Take the Powche and the Lyno{ur} [? liver]

of haddok, codlyng, and hake.' Forme of Cury, p. 47. Recipe 94.

l. 501. _Fritters_ are small Pancakes, having slices of Apples in the Batter. R. Holme. Frutters, Fruter Napkin, and Fruter Crispin, were dishes at Archbp. Nevill's Feast, 7 Edw. IV. 1467-8 A.D.

l. 503. _Tansy Cake_ is made of grated Bread, Eggs, Cream, Nutmeg, Ginger, mixt together and Fried in a Pan with b.u.t.ter, with green Wheat and Tansy stamped. R. Holme. 'To prevent being Bug-bitten. Put a sprig or two of _tansey_ at the bed head, or as near the pillow as the smell may be agreeable.' T. Cosnett's Footman's Directory, p. 292.

l. 504, 511, &c. _Leach_, a kind of Jelly made of Cream, Ising-gla.s.s, Sugar, and Almonds, with other compounds (the later meaning, 1787). R.

Holme.

l. 517-18. _Potages._ All maner of liquyde thynges, as Potage, sewe and all other brothes doth replete a man that eteth them with ventosyte.

_Potage is not so moche vsed in all Chrystendome as it is vsed in Englande._ Potage is made of the licour in the whiche flesshe is sod in, with puttynge to, chopped herbes, and Otmell and salte. A. Borde, _Reg._ fol. H. ii.

l. 517, 731. _Jelly_, a kind of oily or fat liquor drawn from Calves or Neats feet boiled. R. Holme.

l. 519. _Grewel_ is a kind of Broth made only of Water, Grotes brused and Currans; some add Mace, sweet Herbs, b.u.t.ter and Eggs and Sugar: some call it Pottage Gruel. R. Holme.

l. 521. _Cabages._ 'Tis scarce a hundred years since we first had cabbages out of Holland; Sir Anthony Ashley, of Wiburg St Giles, in Dorsets.h.i.+re, being, as I am told, the first who planted them in England.

Jn. Evelyn, Acetaria, -- 11. They were introduced into Scotland by the soldiers of Cromwell's army. 1854. Notes and Queries, May 6, p. 424, col. 1.

l. 533. _Powdered_ is contrasted with _fresh_ in Household Ordinances: 'In beef daily or moton, fresh, or elles all _poudred_ is more availe, 5d.' _H. Ord._ p. 46. In m.u.f.fett (p. 173) it means pickled, 'As Porpesses must be baked while they are new, so Tunny is never good till it have been long _pouldred_ with salt, vinegar, coriander, and hot spices.' In p. 154 it may be either salt or pickled; 'Horne-beaks are ever lean (as some think) because they are ever fighting; yet are they good and tender, whether they be eaten fresh or _poudred_.' _Powdered_, says Nicolas, meant sprinkled over, and ”powdered beef” i.e. beef sprinkled with salt, is still in use. _Privy Purse expenses of Elizabeth of Yorke, &c._, p. 254, col. 1. See note to l. 378, 689, here.

l. 535-688. _Chaudoun._ MS. Harl. 1735, fol. 18, gives this Recipe. '-- Chaudo{n} sauz of swannes. -- Tak y^e issu of y^e swannes, & wasch{e} hem wel, skoure y^e guttys w{i}t{h} salt, sethz al to-gidre. Tak of y^e fleysch{e}; hewe it smal, & y^e guttys w{i}t{h} alle. Tak bred, gynger{e} & galingale, Canel, grynd it & tempre it vp w{i}t{h} bred; colo{u}r it w{i}t{h} blood or{e} w{i}t{h} bre{n}t bred, seson it vp w{i}t{h} a lytyl vinegre; welle it al to-gyder{e}.' And see the Chaudou{n} potage of Pygys, fol. 19, or p. 37.

l. 540. Crane, the Common, _Crus cinerea_, Y. ii. 530.

l. 540. Egret, or Great White Heron, _Ardea alba_ Y. ii. 549.

(Buff-coloured, Buff-backed, and Little Egret, are the varieties.)

l. 540. Hernshaw or Common Heron, _Ardea cinerea_. Y. ii. 537 (nine other varieties).

l. 541. Plover, the Great (Norfolk Plover and Stone Curlew), _aedicnemus crepitans_, Y. ii. 465 (10 other varieties).

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