Kitchen Adventures – Cxxxvij. Chykonys in dropey Chicken with Gravy & .Clij. Capoun in Salome - Capon and Gravy (Harleian MS. 279 (ab 1430))

Chykonys in dropey with a Diuers Sallets boyled

When I came across this set of instructions in Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 Thomas Austin I became excited and knew I had to try it.  When I first read through it, I believed that it contained some of the earliest instructions for using roux as a thickening agent.  I fell into the trap of using what I knew and applying it creating the assumption that I would know what the end result would be. Mia Culpa. 

What is dropey? The the Middle English Dictionary defines "Dropey" as a kind of sauce for fowl.  

drope (n.) Also drope, dropeie, (?error) drore.  A sauce or dressing for fowl.  (a1399) Form Cury p.18: Dropee.  Take blanched Almandes, grynde hem and temper hem up with gode broth; take Oynons..and frye hem and do thereto: take smale bryddes, parboyle hem [etc.]. ?c1425 Arun. Cook. Recipes 429: Drore to Potage. Take almonds..brothe of flesshe...onyons..small briddes [etc.] ibid. 449: At the seconde course drope, and rose to potage. al450 Hrl.Cook.Bk.(1) 30: Chykons in dropeye. 

A pottage is anything that can be cooked in a pot. Fortified by the definition I found, I had convinced myself that using a mixture of the almond milk, wheat starch or rice flour and the alkanet colored grease was the correct direction to go. However, according to the "The Food History Timeline", roux is a 17th century French preparation. 

 Roux in French literally means 'reddish' (or 'orange') hence the first roux were made by cooking flour and butter together until a reddish tint was obtained then using this to thicken a souce or broth. Its widespread use in French cooking seems to date from the mid-17th century. At that time, La Varenne (1651) described the preparation of a liaison de farine (flour thickener) made by cooking flour in lard and, by the end of the century, cooks are referring to this mixture either as farine frit or roux.

What then was the purpose of mixing the grease and alkenade together as we are advised to? 

"þen take fayre freysshe grece, & putte Alkenade þer-to, & gader his coloure þer-of"

It was not until I had researched similar recipes that I found the answer.  One of the earliest versions of Chykonys in Dropey can be found in "The Forme of Cury" by Samuel Pegge. There is another set of instructions for a dish called Fonnell, that instructs us to use grease that has been heated until it melted with alkanet as a decoration for the dish before it is sent out to the table.  I have used these instructions for the interpretation of Chyknoys in Dropey presented above. 

FONNELL [1]. XX.III. II.

Take Almandes unblaunched. grynde hem and drawe hem up with gode broth, take a lombe [2] or a kidde and half rost hym. or the þridde [3] part, smyte hym in gobetes and cast hym to the mylke. take smale briddes yfasted and ystyned [4]. and do þerto sugur, powdour of canell and salt, take zolkes of ayrenn harde ysode and cleeue [5] a two and ypaunced [6] with flour of canell and florish þe sewe above. take alkenet fryed and yfoundred [7] and droppe above with a feþur [8] and messe it forth.

[1] Fonnell. Nothing in the recipe leads to the etymon of this multifarious dish. [2] Lombe. Lamb. [3] thridde. Third, per metathesin. [4] yfasted (made secure) and ystyned (closed). [5] cleeue. cloven. [6] ypaunced. pounced. [7] yfoundred. melted, dissolved. [8] feþ'. feather.

Original Recipe

.Cxxxvij. Chykons in dropeye.—They schul ben fayre y-boylid in fayre watere tyl þey ben y-now, þen take hem fyrst, & choppe hem smal: & whan þey ben y-now, tempere vppe a gode Almaunde mylke of þe same, & with Wyne: a-lye it with Amyndon, oþer with [leaf 24.] floure of Rys: þen take fayre freysshe grece, & putte Alkenade þer-to, & gader his coloure þer-of, & ley þe quarterys .v. or .vj. in a dysshe, as it wole come a-bowte, & Salt it atte þe dressoure, sprynge with a feþer or .ij. here & þere a-bowte þe dysshe; & ȝif þou lyst, put þer-on pouder of Gyngere, but noȝt a-boue, but in þe potage, & þan serue forth.

Interpretation

137 - Chicken in Dropeye - They should be fair boiled in fair water till they be enough, then take them first and chop them small, and when they be enough, temper up a good almond milk of the same, and with wine, mix with wheat starch, or with flour of rice, then take fair fresh grease, and put alkanet there-to, and gather his color there-of and let they be quarters five or six in a dish, as it will come about, and salt it at the dresser, sprinkle (sprynge) with a feather or two here and there about the dish, and if you like, put there-on powder ginger, but not above, but in the potage, and then serve forth.

Chicken in Dropey 

Yield: 2 Servings

Ingredients

2 boneless and skinless chicken breasts or chicken thighs (for ease of serving)
1 cup almond milk made with broth chicken was boiled in

1 tbsp. wheat starch or riceflour, or 1 1/2 tbsp. unbleached white all purpose flour
2 tbsp. lard (preferred), or butter or oil can be substituted (I used bacon grease)

1 1/2 tsp. powdered alkanet

1/2 tsp. salt 

1/4 tsp. pepper 

1/2 tsp. ground ginger

Opt: 1 chicken bouilloncube or 1 cup  chicken stock instead of water to cook chicken in for extra flavor, up to 1/4 cup dry white wine.

Directions

Add alkanet powder to oil, lard or butter and heat slowly. Allow alkanet and oil to steep while completing the remaining steps.  Alternately, you can do this step ahead of time, and allow oil and alkanet to steep overnight. 

Boil your chicken until it is tender. Remove from broth and keep warm.  

Use the broth the chicken that was cooked in to make your almond milk. For instructions on how to make your own quick almond milk, visit this link:  Almond Milk

Heat almond milk and wine if you are using it, to just below a simmer and add wheat starch or rice flour, salt and pepper.  Cook until the sauce begins to thicken.  Once sauce begins to thicken remove from the heat and allow the carry over to continue to cook it.  

To Serve: 

For ease of presentation, serve the chicken sliced, sprinkled with a bit of salt and pepper.  Drizzle the almond milk sauce over the top of the chicken and then decorate with the alkanet oil and a pinch of powdered ginger. 

Note:  This is a dish that had been boiled in broth and is served with a sauce. It would be an appropriate dish to serve before a dish of roasted meats as a first course in a "modern medieval feast".

I found this to be a very simple and easy dish to put together, I paired it with a boiled salad made of mixed greens, onions and currants that had been boiled in water, and then sprinkled with powdered douce and fresh made bread.  The house smells divine! 

It was a good meal enjoyed by both me and the taste tester.  I did not use the wine in the recipe but opted to use bouillon cubes to add additional flavor to the chicken as it cooked.  

This is a very striking dish to look at, and a little bit of the alkanet oil does go a long way.  Although alkanet is a bit difficult to obtain, and slightly costly, the cost is offset by how far a little bit of it would go. In addition to being a good course to serve before a roasted, fried, baked or grilled course, this would make a very lovely luncheon for royalty. 

.Clij. Capoun in Salome.—Take a Capoun & skalde hym, Roste hym, þen take þikke Almaunde mylke, temper it wyth wyne Whyte oþer Red, take a lytyl Saunderys & a lytyl Safroun, & make it a marbyl coloure, & so atte þe dressoure þrow on hym in ye kychoun, & þrow þe Mylke a-boue, & þat is most commelyche, & serue forth.

Clij - Capoun in Salome. Take a Capoun and skalde hym, Roste hym, then take thikke Almaunde mylke, temper it wyth wyne Whyte other Red, take a lytyl Saunderys and a lytyl Safroun, and make it a marbyl coloure, and so atte the dressoure throw on hym in ye kychoun, and throw the Mylke a-boue, and that is most comely, and serue forth.

152.  Capon in Salome.  Take a capon and scald him, roast him, then take thick almond milk, temper it with wine, white or red, take a little saunders, and a little saffron, and make it a marble color, and so at the dresser, throw him in the kitchen, and throw the mil above, and that is most comely, and serve forth. 

2 boneless and skinless chicken breasts or chicken thighs (for ease of serving)
1 cup almond milk made with 1/4 cup white or red wine

1 1/2 tsp. powdered saffron or sanders 

1/2 tsp. salt  (for modern taste)

1/4 tsp. pepper (for modern taste)

As above.  

Similar Recipes

Forme of Cury (England, 1390)

DREPEE [1]. XIX.

Take blanched Almandes grynde hem and temper hem up with gode broth take Oynouns a grete quantite parboyle hem and frye hem and do þerto. take smale bryddes [2] parboyle hem and do þerto Pellydore [3] and salt. and a lytel grece.

[1] Drepee. Qu. [2] bryddes. Birds. Per metathesin; v. R. in Indice. [3] Pellydore. Perhaps pellitory. Peletour, 104.

Fourme of Curye [Rylands MS 7] (England, 1390)

.xix. Drepee. Take blaunched almaundes, grynd hem & temper up with gode broth take oynouns a grete quantite, & boile hem & fry hem & fo therto, take smale briddes perboile hem & do therto, & do therto pellydore & salt & a litul grece.

Ancient Cookery [Arundel 334] (England, 1425)

Servise on flesshe-day. Bores-hed enarmed (ornamented), and bruce to potage; and therwith beefs, and moton, and pestels (legs) of porke; and therwith swan and conynge rosted, and tarte. 

At the seconde course drope, and rose to potage; and therwith maudelard and faisant, and chekons farsed (stuffed) and rosted, and malachis baken. 

At the thridde course conynges in grave, and bore in brasc to potage; and therwith teles rosted, and partriches, ande woodcock, and snytes, and raffyolys baken, and flampoyntes.

Drore to potage. Take almondes, and blaunche hom, and grynde hom, and temper hit up wyth gode brothe of flesshe, and do hit in a pot, 'and let hit sethe; and take onyons, and mince hom, andfrye hom in freshe greeseand do therto; then take smale briddes, and parboyle hom, and do thereto, and put thereto pouder of canel, and of clowes, and a lytel faire grees, and let hit be white, and let hit boyle, and serve it forthe.

A declaration of certaine qualities of seedes, hearbes, floures, rootes, and waters

Prepositas his practise a vvorke very necessary to be vsed for the better preseruation of the health of man. Wherein are not onely most excellent and approued medicines, receiptes, and ointmentes of great vertue, but also most pretious waters, against many infirmities of the body. The way how to make euery the said seuerall medicines, receiptes, and ointmentes. With a table for the ready finding out of euery the diseases, and the remedies for the same. Translated out of Latin into English by L.M.Prévost, Nicole, 15th cent., Mascall, Leonard, d. 1589,, Myrepsus, Nicolaus, 13th cent.

London: Imprinted by Iohn Wolfe for Edward White, dwelling at the little north doore of Paules, at the signe of the Gunne, 1588.

A declaration of certaine qualities of seedes, hearbes, floures, rootes, and waters.

The foure greater hotte seedes, annisséede, fennell séede, comin séede, and carrowaies.

The foure lesser hotte séedes, ammi, amomum, smallage, yelow carrots.

The foure greater cold séedes, goordes, cucumbers, millons, and citrones.

The foure lesser cold séedes, endiue, succory, lettise, and purselaine.

The foure hotte ointments, maciaton, the ointment holihocke, ointment agaron, and agrippa.

The foure cold ointments. Vnguentum album, citrinum, populeon, and resumptiuum.

The foure hearbes assembled to haire, harts toong, tentewort, maiden haire, and ceterac.

The fiue common rootes which doo open, smallage, fennell, parsely, and sporage, and butchers broome.

The foure waters for to comfort the heart, endiue, suc∣cory, scabios, and langdebéefe.

The eight hearbes which be laxatiue, mallowes, mercury, holihock, paritarie, violets, colewoorts, branckursin, and betes.

The thrée common floures which be hotte, camomile, mellilot, and lillies.

The foure common floures which be cold, violets, roses, borage, landebeefe.

THe foure greater hotte seedes, annisséede, fennell séede, comin séede, and carrowaies.

THe foure greater hotte seedes, annisséede, fennell séede, comin séede, and carrowaies.

Caveat: The information provided is for historical knowledge only. These pages were created by a student of natural medicines and are provided as a comparative between modern usage and medieval usage. Do not gather or use wild plants/herbs if you cannot positively identify them and never use them without first consulting a physician.

Translation: The four greater hot seeds, anise seed, fennel seed, cumin seed and caroway.

A nievve herball, or historie of plantes wherin is contayned the vvhole discourse and perfect description of all sortes of herbes and plantes: their diuers [and] sundry kindes: their straunge figures, fashions, and shapes: their names, natures, operations, and vertues: and that not onely of those whiche are here growyng in this our countrie of Englande, but of all others also of forrayne realmes, commonly vsed in physicke. First set foorth in the Doutche or Almaigne tongue, by that learned D. Rembert Dodoens, physition to the Emperour: and nowe first translated out of French into English, by Henry Lyte Esquyer.

Dodoens, Rembert, 1517-1585., Lyte, Henry, 1529?-1607

At London [i.e. Antwerp: Printed by Henry Loë, sold] by my Gerard Dewes, dwelling in Pawles Churchyarde at the signe of the Swanne, 1578.

Of Anyse. Chap. xci.

❧ The Description.

ANise hath leaues like to yong Persley, that is new sprong vp: his stalkes be rounde and hol∣low, his leaues at the first springing vp, are somewhat round, but afterwarde it hath other leaues cut and clouen like to the leaues of Persley, but a great deale smaller & whiter. At the toppe of the stalkes groweth diuers faire tuftes, or spokie rundels with white floures, like to the tuftes of the smal Saxifrage, or of Coriandre. After the floures are past, there cōmeth vp seede, which is whitish, and in smell and taste, sweete and pleasant.

❀ The Place.

Anise groweth naturally in Syria, & Candie. Now one may find good store sowen in the gardens of Flaū∣ders, and Englande.

❀ The Tyme.

It floureth in Iune, and Iuly.

❀ The Names.

Anise is called in Greeke 〈 in non-Latin alphabet 〉: in Latine and in Shoppes Anisum: in Italian Semenze de Anisi▪ in Spanish Matahalua, yerua doce. in high Douch Anisz: in base Almaigne Anijs.

❀ The Nature.

The Anise seede, the whiche onely is vsed in Medi∣cine, is hoate and dry in the thirde degree.

❀ The Vertues.

[ A] Anise seede dissolueth the windinesse, and is good a∣gainst belching, and vpbreaking and blasting of the stomacke and bowels: it swageth the paynes and griping torment of the belly: it stoppeth the laske: it causeth one to pisse, and to auoyde the stone, if it be taken dry, or with wine or water: and it remoueth the hicquet or yeox, not onely whan it is dronken and receyued inwardly, but also with the onely smell, and sauour.

[ B] It cureth the blouddie flixe, and stoppeth the white issue of wemen, and it is very profitably giuen to such as haue the dropsie: for it openeth the pypes and conduits of the Liuer, and stancheth thirst.

[ C] Annise seede plentifully eaten, stirreth vp fleshly lust, and causeth wemen to haue plenty of Milke.

[ D] The seede chewed in the mouth, maketh a sweete mouth, and easie breath, & amendeth the stench of the mouth.

[ E] The same dried by the fier, and taken with Hony, clenseth the breast from flegmatique superfluities, and if one put therevnto bitter Amandes, it cureth the olde Cough.

[ F] The same dronken with wine, is very good against al poyson, and the sting∣ing of Scorpions, and biting of all other venimous beastes.

[ G] It is singuler to be giuen to infants or yong children to eate, that be in dan∣ger to haue the falling sicknesse, so that such as do but only hold it in their hāds (as saith Pythagoras) shall be no more in perill to fall into that euill.

[ H] It swageth the squināce, that is to say, the swelling of the throte, to be gar∣gled with Hony, Vineger and Hyssope.

[ I] The seede thereof bounde in a little bagge or handecarcheff, and kept at the Nose to smell vnto, keepeth men from dreaming, and starting in their sleepe, & causeth them to rest quietly.

[ K] The perfume of it, taken vp into the Nose, cureth head ache.

[ L] The same pounde with oyle of Roses, and put into the eares, cureth the in∣warde hurtes, or woundes of the same.

Of Fenell. Chap. lxxxix.

❀ The Kyndes.

THere are two sortes of Fenell. The one is the right Fenell called in Greke Marathron. The other is that which groweth very high, and is called Hip∣pomarathron, that is to say, great Fenell.

❀ The Description.

[ 1] THe right Fenell hath round knot∣tie stalkes, as long as a man, and full of branches the sayde stalkes are greene without & hollow within, filled with a certaine white pithe or light pulpe. The leaues are long and tender, and very much, and small cut (so that they seeme but as a tuffte or bushe of small threedes, yet greater and gentler, and of better sauour than the leaues of Dill. The floures be of pale yellow colour, and do growe in spokie tuffets or rundels at the top of the stalkes: the floure perisshed it turneth into long seedes, alwayes two growing togither. The roote is white, long, and single.

There is an other sorte of this kinde of Fenell, whose leaues waxe darke, with a certayne kinde of thicke or tawny redde co∣lour, but otherwise in all things like the first.

[ 2] The other kinde called the great Fenell hath round stemmes with knees & ioynts, sometimes as great as ones arme, and of sixtene or eightene foote long, as writeth the learned Ruellius.

❀ The Place.

Fenell groweth in this countrie in gardens.

❀ The Tyme.

It floureth in Iune and Iuly, and the seede is ripe in August.

❀ The Names.

[ 1] The first kynde is called in Greeke 〈 in non-Latin alphabet 〉: and of Actuarius〈 in non-Latin alphabet 〉: in Latine and in Shoppes Foeniculum: in Englishe Fenell: in Italian Finochio: in Spanish Finicho: in French Fenoil: in high Douch Fenchel: in base Almaigne Venckel.

[ 2] The seconde kinde is called in Greeke 〈 in non-Latin alphabet 〉: in Latine Foeniculum erraticum, that is to say, wilde Fenell, and great Fenell: and of some Fenell Giant.

❀ The Nature.

Fenell is hoate in the thirde degree, and dry in the first.

❀ The Vertues.

[ A] The greene leaues of Fenell eaten, or the seede thereof dronken with Pti∣san, filleth wemens breastes or dugges with milke.

[ B] The decoction of the crops of Fenel drōken, easeth the payne of the kidneys, causeth one to make water, & to auoyde the stone, & bringeth downe ye floures. The roote doth the like, the which is not only good for the intentes aforesayd, but also against the Dropsie to be boyled in wine and dronken.

[ C] The leaues and seede of Fenell dronken with wine, is good agaynst the stingings of Scorpions and the bitings of other wicked & venimous beastes.

[ D] Fenell or the seede dronken with water, asswageth the payne of ye stomacke, and the wambling or desire to vomite, which such haue, as haue the Ague.

[ E] The herbe, the seede and the roote of Fenell, are very good for the Lunges, the Liuer and the kidneys, for it openeth the obstructions or stoppings of those partes, and comforteth them.

[ F] The rootes pounde and layde too with honie, are good against the bytings of madde Dogges.

[ G] The leaues pounde with vineger are good to be layde to the disease called the wilde fire, and all hoate swellings, and if they be stamped togither with waxe, it is good to be layde to bruses and stripes that are blacke and blewe.

[ H] Fenell boyled in wine, or pounde with oyle is very good for the yearde, or secrete parte of man, to be eyther bathed or stued, or rubbed and anoynted with the same.

[ I] The iuyce of Fenell dropped into the eares, killeth the wormes breeding in the same. And the sayde iuyce dryed in the Sunne, is good to be put into Col∣lyres, and medicines prepared to quicken the sight.

Of Comijn. Chap. xciiij.

❀ The Kyndes.

Comyn, as Dioscorides writeth, is of two sortes, tame and wilde.

Cuminum satiuum. Garden Comyn.
Cuminum syluestre. Wilde Comyn.

❧ The Description.

[ 1] THe Garden Comyn hath a streight stem, with diuers branches: the leaues be all iagged and as it were thredes not much vnlike Fenell. The floures grow in rundels or spokie toppes, like to the toppes of Anyse, Fenell, and Dill. The seede is browne and long.

[ 2] The wilde Comyn (as Dioscorides saith) hath a brittle stalke, of a span lōg, vpon whiche groweth foure or fiue leaues all iagged & snipt, or dented rounde about, and it is not yet knowen. 

The other wilde kinde whereof Dioscorides writeth shalbe hereafter descri∣bed in the lxxxvj. Chapter amongst the Nygelles, or Larke spurres.

❀ The Place.

The garden Comyn groweth in Ethiopia, Egypte, Galatia, the lesser Asia, Cilicia, and Terentina. They do also sowe it in certayne places of Almaigne, but it desireth a warme and moyst grounde.

❀ The Names.

[ 1] The common & garden Comyn is called in Greeke 〈 in non-Latin alphabet 〉: in Latine Cuminum satiuum: in Shoppes Cyminum: in English Comyn or Comijn: in Italian Cimino: in Spanish Cominos, Cominhos: in French Comyn: in high Douch Romische Kummel, and zamer Kummel: in Brabante Comijn.

[ 2] The wilde Comyn is called in Greeke 〈 in non-Latin alphabet 〉: in Latine Syluestre Cu∣minum, and Cuminum rusticum.

❀ The Nature.

The seede of Comyn is hoate and dry in the thirde degree.

❀ The Vertues.

[ A] Comyn scattereth and breaketh all the windinesse of the stomacke, the bel∣ly, the bowels and Matrix: also it is singuler against the griping torment, and knawings or frettings of the belly, not onely to be receyued at the mouth, but also to be powred into the bodie by clysters, or to be layde to outwardly with Barley meale.

[ B] The same eaten or dronken is very profitable for suche as haue the Cough, and haue taken colde, and for those whose breastes are charged or stopped: and if it be dronken with wine, it is good for them that are hurte with any veni∣mous beastes.

[ C] It slaketh and dissolueth the blastings and swellings of the Coddes and Genitors being layde therevpon.

[ D] The same mengled with Yuray meale, and poulpe or substance of raysins, stoppeth the inordinate course of the floures, being applied to the belly in forme of a playster.

[ E] Comyn seede pounde, and giuen to smell vnto with vineger, stoppeth the bleeding at the Nose.

❀ The Daunger.

Comyn being to much vsed, decayeth the naturall complexion and liuely co∣lour, causing one to looke wanne and paale.

Of Caruwayes. Chap. xciij.

❀ The Description.

CAruway hath a hollow, straked or crested stalke, with many knots or ioynts, the leafe is ve∣ry like to Carot leaues. The floures are white, and grow in tuffets or rundels, bearing a small seede, and sharpe vpon the tongue. The roote is meetely thicke, long and yellow, in taste almoste like vnto the Carot.

❀ The Place.

Caruway groweth in Caria, as Di∣oscorides writeth. Now there is of it to be found in certayne dry medowes of Al∣maigne. In this countrie it is sowen in gardens.

❀ The Tyme.

It floureth in May, a yeare after the sowing thereof, and deliuereth his seede in Iune and Iuly.

❀ The Names.

This herbe is called in Greeke 〈 in non-Latin alphabet 〉: in Latine Careum or Carum: in Shops and in Italian Carui: and it tooke his name of the coūtrie of Caria, whereas it groweth plentifully: in English it is cal∣led Caruway, and the seede Caruway seede: in French Carui, or Carotes: in Spa∣nishe Alcaranea, Alcoronia: in high Douche Weisz Kummel: in base Almaigne Witte Comijn.

❀ The Nature.

Caruway seede is hoate and dry in the thirde degree.

❀ The Vertues.

[ A] The Caruway seede, is very good and conuenient for the stomacke, and for the mouth, it helpeth digestion, and prouoketh vrine, and it swageth and dissol∣ueth all kinde of windinesse and blastings of the inwardes partes. And to con∣clude, it is answereable to Annis seede in operation and vertue.

[ B] The rootes of Caruway boyled, are good to be eaten like Carottes.

The names of herbes in Greke, Latin, Englishe, Duche [and] Frenche with the commune names that herbaries and apotecaries vse. Gathered by William Turner.

Turner, William, d. 1568.

[Imprinted at London: By [S. Mierdman for] John Day and Wyllyam Seres, dwellynge in Sepulchres Parish at the signe of the Resurrection a litle aboue Holbourne Conduite, [1548]]

Anisum.

Anisum is called in greke anison, in En∣glishe anise, the anise whiche we vse nowe adayes is not so hote as Galen sayeth that his anise is, for he sayeth that anise is hote and dry in the thirde degree.

Feniculum.

Feniculum is called in greke Marathrō, in english Fenel or fenkel, in duch Fenchel, in french Fenoul. Fenel is hote in the thyrd degree and dry in the fyrst. Feuel groweth in gardines in al countreis.

Cuminum.

Cuminum is called in greeke Cyminon in englishe cummyn, in duche cummich or cumyn, in frenche cumyne. Cumine is hote in the thyrd degree, it groweth in Candy, I haue not sene it in Englande.

Careum.

Careum called also Carium, and in greeke Karos, is called in englishe Carruwayes, in high duch Weisz kymmer, in lowe duch Hoffe cumyn, in frenche Carni, the potica∣ries cal it also Carni, it is almoste hote and dry in the thyrde degree.