View source for Vyannde Cipre of Samon (recipe)

== Period Recipe ==
From the [[Forme of Cury]].
:'''VYANDE CYPRE OF ''SAMOUN''. XX.IIII. XVIII.'''

:Take Almandes and bray hem unblaunched. take ''calwar'' Samoun and see� it in ''lewe water'' drawe up �yn Almandes with the broth. pyke out the bones out of the fyssh clene & grynde it small & cast �y mylk & �at togyder & alye it with flour of Rys, do �erto powdour fort, sugur & salt & colour it with alkenet & loke �at hit be not stondyng and messe it forth.

=== Notes ===
* ''Samoun''. Salmon.
* ''calwar''. Salwar, No. 167. R. Holme says, "''Calver'' is a term used to a Flounder when to be boiled in oil, vinegar, and spices and to be kept in it." But in Lancashire Salmon newly taken and immediately dressed is called ''Calver Salmon'': and in Littleton ''Salar'' is a young salmon.
* ''lewe water''. warm. V. Gloss.

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== Modern Recipe ==
=== Ingredients ===
* Item.
* Item.

=== Method ===
# Do stuff.
# Do stuff.

== Notes ==
The historical version of this recipe was taken from the [[Project Gutenberg]] e-text of the [[Forme of Cury]]. 

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[[Category:Recipes]][[Category:Forme of Cury]]