- Forme of Cury
The "Forme of Cury", so named by
Samuel Pegge , was a roll ofcookery written by the Master Cooks of KingRichard II of England . [Samuel Pegge, "Forme of Cury" available at Project Gutenburg] This name has since come into usage for almost all versions of the original manuscript. It is by far the most well knownmedieval guide to cooking.The roll was written in late
Middle English onvellum and details some 205recipe s (although the exact number of recipes varies slightly between different versions).The following is a sample of a recipe taken from Pegge's 18th century edition of the roll.
:SAWSE MADAME. XXX.
:Take sawge. persel. ysope. and saueray. quinces. and peeres, garlek and Grapes. and fylle the gees þerwith. and sowe the hole þat no grece come out. and roost hem wel. and kepe the grece þat fallith þerof. take galytyne and grece and do in a possynet, whan the gees buth rosted ynouh; take an smyte hem on pecys. and þat tat is withinne and do it in a possynet and put þerinne wyne if it be to thyk. do þerto powdour of galyngale. powdour douce and salt and boyle the sawse and dresse þe Gees in disshes and lay þe sowe onoward.
(Modern English: SAUCE MADAME. 30. Take
sage ,parsley ,hyssop andsavoury ,quinces andpear s,garlic andgrape s, and stuff the geese with them. Sew the hole so that no grease comes out, and roast them well, and keep thedripping that falls from them. Take galyntyne [sauce or jelly of meat juices] and grease and add to aposset ; when the geese be roasted enough, take and smite [cut] them into pieces, and that which is within and add to a posset and put wine in it if it be too thick. Add powder ofgalingale ,powder-douce and salt, and boil the sauce and dress the geese in dishes and put the sauce on them.)References
External links
*gutenberg|no=8102|name=The Forme of Cury
* [http://www.bl.uk/learning/langlit/booksforcooks/med/pygghome/sawge.html Pygg in sawse sawge (British Library)]
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