«Previous page (101)

Next page (103)»

Image 102, third book, folio 52b, receipts 32 to 34

The thirde booke,
32. To make marmalade of quinces.
Take good yellow quinces, pare them & core them cleane, then seeth* the
quinces & the pareings together in fayre water till the quinces be very softe,
then take them out of the water & set them to coole, then strayne them as thicke
as you can with a little of the broth they were sodden* in, then put suger to
them as much as you will, & make it as sweete as you will have it, then set
it over the fire agayne, & let it seeth till it be very thicke, & stirre it with
a sticke flat at the end for feare of burninge, it will seeth very longe, & for
to prove when it is enoughe, take a little of the same, & lay it on ye bottome
of a sawcer, & if it come of cleane, it is sodden enoughe, & then put it into
a boxe while it is hot, & spreade it abroade with a knife, & caste a good
handfull of suger upon it, & when it is colde, cover it & set it up, the
quinces muste waye* twice the wayghte of the suger.
33. To make jelly for them yt are sicke
Take a legge of veale & cut of all the fat, then take a young caponet*, and
drawe it & washe it cleane, then set it over the fire wth two pottles* of fayre
runninge water, & lay the caponet & the legge of veale in water all night,
that the bloude may soke out, & set them on the fire the nexte day in the
morninge, in ye two pottles of fayre runninge water as aforesayde, & lett
them seeth till halfe be consumed, & skymme it allwayes that the fat may
be cleane taken away from the brothe, then put thereunto a pottle of ye beste
white wine you can get, & let it so boyle till it come to a gellye, then strayne
the flesh from the brothe, & put thereunto j lb of suger, & set it on the fire
agayne, & let it seethe, then put thereunto 2 or 3 whites of egges to clarify
it, & let it seeth a walme* or twoe, after that the eggs be in, then skymme
it fayre, & put thereunto 1 ? of good cynamon grosse* beaten, & set it
over the fire agayne to seeth but one walme & then ?? let it runne
through a bagge twise or thrise, then let it stande till it be colde & come
to a gellye, that done warme 2 spoonefull, & give it to ye sicke whe need is.
34. The pottage for the manner of Bardols in }
Oddington* to be made at ye kings coronation.}
Take a breaste of mutton, & 2 cockerels or caponets, let them boyle till ye
broth be very stronge, them take a strayner & strayne the broth cleane from
the fleshe, allso take the fat cleane of the brothe, then take j lb & di of almonds,
& let them be fayre blanched & beaten in a morter, then draw ye broth and
allmonds together through a bagge, & put thereunto di j lb of suger, & let them
boyle a while together, & this shall be a white broth called mestigeron, then
take a dishe of sweete butter & clarifye it in a dishe, & put thereunto a quantity
of sanguis draconis*, or di j lb of aconet*, & let it boyle together in the butter till
it be as red as bloude, & when the pottage shall be served, take a branche of
rosemarye, & lay it in the butter, & let it drop upon ye dishe & pottage, & it shall
appeare like drops of bloude, & then it is called malpegeron.
To dresse

Note: {unknown} is used for an undeciphered quantity symbol; see glossary for explanation

Abbreviations are underlined like this Wm. and the expansion may be seen by moving the cursor over it.

An entry outlined like this has a note which may be seen by hovering over it.

Transcribed by RMS and ALB