Pom Dorryes. & oþer þynges (recipe): Difference between revisions
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:'''FOR TO MAKE ''POMME DORRYLE'' AND OTHER THYNGES. XX.VIII. XIIII.''' |
:'''FOR TO MAKE ''POMME DORRYLE'' AND OTHER THYNGES. XX.VIII. XIIII.''' |
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:Take the lire of Pork rawe. and grynde it smale. medle it up with powdre fort, safroun, and salt, and do therto Raisouns of Coraunce, make balles therof. and wete it wele in white of ayrenn. & do it to seeth in boillyng water. take hem up and put hem on a spyt. rost hem wel and take parsel ygronde and wryng it up with ayren & a party of flour. and lat ''erne'' aboute the spyt. And if thou wilt, take for parsel safroun, and serue it forth. |
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=== Notes === |
=== Notes === |
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Latest revision as of 01:24, 18 October 2010
Period Recipe
From the Forme of Cury.
- FOR TO MAKE POMME DORRYLE AND OTHER THYNGES. XX.VIII. XIIII.
- Take the lire of Pork rawe. and grynde it smale. medle it up with powdre fort, safroun, and salt, and do therto Raisouns of Coraunce, make balles therof. and wete it wele in white of ayrenn. & do it to seeth in boillyng water. take hem up and put hem on a spyt. rost hem wel and take parsel ygronde and wryng it up with ayren & a party of flour. and lat erne aboute the spyt. And if thou wilt, take for parsel safroun, and serue it forth.
Notes
- Pomme dorryle. Contents, pom dorryes, rect�, for MS. Ed. 42, has Pommedorry; and see No. 177. So named from the balls and the gilding. "Pommes dor�es, golden apples." Cotgrave. Poundorroye. MS. Ed. 58; but vide Dorry in Gloss.
- erne. Qu.
