Applade Ryalle – A Medieval Apple Soup Three Ways (Harleian MS. 279, c.1430)

.Cxxxv. Applade Ryalle — Prepared for Nede, Flesshe Day, and Fysshe Day

Today's adventure in cooking from Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430) was Applade Ryalle, loosely interpreted as "Royal Apple" or "Apple Royal." It includes instructions for producing three vastly different flavored soups using the same base. The soups are made with beef broth (for a flesh day), almond milk (for a fish day), and "in need" with a broth made of wine and honey. The base of the soup is quite simple: apples that have been boiled until tender (read: falling apart) and then strained through a strainer.

🍽️ Where Could This Be Served at Feast?

Option	Reasoning	Notes
🥣 First Remove (Pottage)	Classic sweet pottage with period consistency and spice blend	Ideal with bread or savory pies
🍷 Welcome Drink	The wine/honey version mimics a warm cordial or broth	Serve in mugs or small bowls
🍽️ Entrée Companion	Adds contrast to roasted meats or cheese boards	Best served thicker, like a sauce

I made all three of the soups today and the taste testers (God bless them) tried each of them. We all agreed that the soup "in need" and the soup for a fish day were the better of the recipes. The house smelled like fall, with the ginger, cinnamon, apples, and wine scenting the air. Of the apple recipes I have interpreted, this is by far my favorite. Creating a variety of soups fit for a king! Huzzah!

The Applade Ryalle for a flesh (meat) day was pleasant, and if I had cooked just this I think the testers' opinions would have been a bit different. I, being unsure if I would like it, cooked it last—my mistake. The flavor of the apples was sharpened by the beef broth, so that I was reminded of eating a sour apple candy (which I like). This soup was good, but all of us decided that this might fall under the category of "too period to serve." Don't get me wrong—it was flavorful, and you should try it. However, the taste won't be for everyone, and the testers were put off by the smell of the apples and beef broth. Once they ate the first spoonful, it was a race to see who finished first.

The Applade Ryalle for a fish day received rave reviews. The soup was creamy and mild and delicious. What most of the taste testers remarked on first was that they could taste the spices used, and that the almond milk enhanced that, and then they tasted a hint of the apple and a hint of the almonds. It was really good and has made it onto my list of things to serve more often in the house. Yes, it will become something I will serve to my non-SCA friends. This was voted best dish of the day, but I disagree... because my favorite was the next dish!

The Applade Ryalle "in need" is a lovely soup with a base of wine and honey. The wine and the apples explode in your mouth on the first spoonful, and then the honey peeks through along with the spices. It was decided that this goes on the "must be served at a future event" list, alongside some good crusty bread, cheese, and smoked pork. Have I mentioned I have great taste testers???

.Cxxxv. Applade Ryalle.—Take Applys, & seþe hem tylle þey ben tendyr, & þan lat hem kele; þen draw hem þorw a straynour; & on flesshe day caste þer-to gode fatte broþe of freysshe beef, an whyte grece, & Sugre, & Safroun, & gode pouder; & in a Fysshe day, take Almaunde mylke, & oyle of Olyff, & draw þer-vppe with-al a gode pouder, & serue forth. An for nede, draw it vppe with Wyne, & a lytil hony put þer-to for to make it þan dowcet; & serue it forth.

Cxxxv - Applade Ryalle. Take Applys, and sethe hem tylle they ben tendyr, and than lat hem kele; then draw hem thorw a straynour; and on flesh day caste ther-to gode fatte brothe of freysshe beef, an whyte grece, and Sugre, and Safroun, and gode pouder; and in a Fysshe day, take Almaunde mylke, and oyle of Olyff, and draw ther-vppe with-al a gode pouder, and serue forth. An for nede, draw it vppe with Wyne, and a lytil hony put ther-to for to make it than dowcet; and serue it forth.

135. Apple Royal – Take apples and seethe them until they be tender and then let them cool; then draw them through a strainer; and on flesh day cast thereto good fat broth of fresh beef and white grease, and sugar and saffron, and good powder; and on a fish day, take almond milk, and olive oil, and draw there up with a good powder and serve forth. And for need, draw it up with wine, and a little honey put there to for to make it than sweet and serve it forth.

Interpreted Recipe – Serves 8

• 6–8 apples
• Water to cover
• 4 cups broth, wine, or almond milk
• 1/3 cup sugar or honey (adjust to taste)
• 1 tbsp. powder douce
• 2 tbsp. butter or olive oil (optional)
• Pinch of saffron (optional)

Today I cut the apples into large chunks and placed them into the pot—I did not core or peel them. I covered them with water and allowed them to boil until tender and the water was almost gone. I then put the apples into the food processor (yay for modern technology) and puréed them, then strained them into a bowl. I used my last seven orchard-picked apples today. If you're skipping this step, use approximately 1 1/2 cups of unsweetened applesauce per 2 cups of broth, wine, or almond milk.

I added the powder douce to the apple purée while hot and mixed it in, rather than cooking it in the liquid base. I omitted the saffron this round.

For each soup variation, I heated the liquid base with sugar or honey as appropriate (honey for "in need," sugar for flesh and fish days). I also added the "grease" — in this case, butter or olive oil — to the flesh and fish day recipes before stirring in the puréed and spiced apple. I cooked the mixtures together until they reduced to the consistency I wanted, then served them hot.

You might think these soups would be too thin and need a thickener, but I suspect that leaving the skins on allowed more pectin to remain with the soup. If your version seems too thin, period thickeners like breadcrumbs, rice flour, or egg yolks can help — just be sure to strain before serving for a smooth finish.

Similar Recipes

• MS Royal 12.C.xii (England/France, 1340): Poumes ammolee – Wine, eggs, wheat flour, and apples, thickened and sweetened.
• Ancient Cookery [Arundel 334] (England, 1425): Appeluns for a lorde – Apples boiled and puréed, with vernage wine, egg yolks, sugar, and rosewater.
• A Noble Boke off Cookry (England, 1468): Appillinose – Apples with almond milk or broth, saffron, sugar, and spices.
• The Neapolitan Recipe Collection (Italy, 15th c.): Applesauce – Cooked apples, almond milk, rosewater, sugar, and spices, served thick.

Apple Moyle - A Sweet Medieval Apple Porridge

.Cxxxiiij. Apple Moyle – A Sweet Porridge of Apples & Almond Milk

Apples belong to the Rosaceae family along with pears, quince, loquat, medlars and yes, roses. It is believed that there has been over 10,000 different apple cultivars that have been developed, many of which are now lost. There are at least 100 different varieties of apples that are grown commercially, but of those, only ten make up 90% of the production in the United States. I find this distressingly sad.

As mentioned in my previous post on .lxxix. Apple Muse it is generally believed that domesticated apples has their origins in Central Asia. Apples are documented as early as 6500 B.C. in Jericho and the Jordan Valley. Theophrastes records in 323 B.C the process of budding, grafting and general tree care of six different varieties of apples that were known at the time.

There are many legends regarding this fruit, the most well-known is that of Adam and Eve wherein Eve tempts Adam to eat of the "forbidden fruit". Apples are well known then, as a fruit synonymous with temptation, a reputation that is apparently well earned.

Hercules is tasked with stealing the golden apples from the Tree of Life as one of his Twelve Labors. Atalanta, was tricked by Hippomenes, losing a footrace and securing a husband, because she stopped to pick up Golden Apples given to Hippomenes by Aphrodite.

Eris, the Greek goddess of discord threw a golden apple into the wedding party of Thetis and Peleus. The apple was inscribed with the word "kallisti", meaning the fairest. Three Goddesses coveted the apple, Hera, Athena and Aphrodite and the task of appointing which of the Goddesses was indeed the fairest fell upon Paris of Troy. It was Aphrodite who promised Paris of Troy the love of the most beautiful woman, Helen of Sparta, if he would appoint her the keeper of the apple. He did, and it was this apple that was indirectly responsible for causing the Trojan War.

Apples were not always associated with lust, love, temptation or sin. In fact, in Norse mythology it is the Goddess Idun who is the guardian of the golden apples that preserved the eternal youth of the Aesir. It is the apple that gave Avalon its name in the legends of King Arthur. The Welsh word for apple is Afal. In the legends of Arthur, apples are associated with very powerful forces of creation, birth, death and rebirth.

Lastly, the ancient Celts believed that apples were to be treasured. Apple blossoms were used as symbols of fertility and would be placed in bedrooms. They were also symbolic of goodwill, integrity and purity and love. There is a myth told of Conle, who received an apple that fed him for a year.

Dietary Notes: Naturally vegan, dairy-free, and easily gluten-free with certified rice flour.

As explored in my previous post on Apple Muse, apples are more than just a pantry staple—they are mythic, symbolic, and deeply tied to culinary history. From the Golden Apples of the Hesperides to Idun’s youth-preserving fruit, their place in mythology rivals their place in the medieval kitchen.

Apple Moyle comes to us from the Harleian MS. 279, and like many medieval dishes, it leaves room for interpretation. My reading suggests a creamy porridge, enriched with almond milk and brightened by saffron and sweet spices. The base is similar to Cxxv - Vyolette, a sweet violet-hued pudding also made with rice flour and almond milk.

🔍 What Does Moyle Mean?

The word “moyle” doesn’t have a direct, surviving culinary definition in modern English, but in the context of medieval cooking, it appears to carry a connotation of softening, mashing, or reducing to a pulp.

It may be connected to:

• Old French “moiller” or “mouiller” – to moisten or make soft/wet
• Latin “mollis” – soft
• Middle English “moillen” – to soften, soak, or mash

In the recipe, the phrase: “...take apples, and pare hem, an smal screde hem in mossellys...” directs the cook to shred apples into morsels and simmer them with rice and almond milk until softened—producing something thickened and spoonable, like a mash or porridge.

📘 Compare to “Apple Muse”

As discussed in the Apple Muse post, “muse” is derived from Middle English and Old French terms for mash, pulp, or purée. Both Moyle and Muse reflect method and texture more than specific ingredients.

• Muse often results in a fully puréed dish
• Moyle retains soft apple chunks within a thickened base

🧠 Historical Insight

These names were likely descriptive rather than fixed titles. A medieval cook might have considered moyle to mean “the soft one” and muse to imply a smoother mash.

If naming them today, you might say:

• Apple Muse = smooth apple-almond porridge
• Apple Moyle = soft apple-and-almond stew with texture

✅ In Summary: “Apple Moyle” likely refers to the soft texture of the finished dish. Like “muse,” it reflects a tradition of sweetened, spiced fruit preparations—served warm, spoonable, and comforting.

Original Recipe – Harleian MS. 279

Nym Rys, an bray hem wyl, & temper hem with Almaunde mylke, & boyle it; & take Applys, & pare hem, an smal screde hem in mossellys; þrow on sugre y-now, & coloure it with Safroun, & caste þer-to gode pouder, & serue forth.

Interpreted Recipe – Apple Moyle

Serves 8 as a breakfast or side dish

Ingredients

• 2 cups almond milk
• 1/2 cup rice flour
• 4 small apples, peeled, cored, diced
• 1/2 cup sugar
• Generous pinch of saffron
• 1 tsp powder douce
• 1/4 tsp salt (optional, but recommended)

Instructions

1. Combine almond milk, rice flour, saffron, sugar, and salt in a saucepan over medium heat.
2. Add diced apples and simmer gently, stirring often, until apples are soft and the mixture thickens (15–20 minutes).
3. Sprinkle with powder douce just before serving.

When was Apple Moyle Served? 

This dish likely appeared during the pottage course of a medieval feast—offered as a soft, nourishing side. It could also be served as a fruit sauce for meat (especially pork or poultry), or as a light first course to stimulate appetite. Leftovers can be stored in the fridge and reheated gently with a splash of almond milk to loosen the texture.

Notes from the Test Kitchen

This dish was a hit with my testers—so much so that there may have been spoon duels over the last bite. I added a pinch of salt, which balanced the sweetness beautifully. This pudding makes an excellent camp breakfast: simple, hearty, and deeply satisfying.

Related Recipes

• Apple Muse – Another medieval apple pudding with rice flour and almond milk.
• Ein Apfelmus (c.1345, Germany) – A richer apple mash with wine and egg.
• Forme of Cury: Appulmoy – Pureed apple with almond milk, honey, and rice flour.

Apple Muse (Harleian MS. 279, ab 1430) – A Medieval Apple Purée with Almond Milk

Harleian MS. 279 (ab 1430) – .lxxix. Apple Muse – Apple Mousse

🥕 Dietary Suggestions: Naturally vegan and dairy-free. Gluten-free with GF breadcrumbs or almond flour.

🍎 Part of our apple series: An Apple a Day – The Use of Apples in Cooking

Apples in the Medieval Kitchen

Apples were a staple in medieval Europe, often used in pottages, sauces, and tarts. While sugar was expensive, apples added natural sweetness to dishes year-round. One beloved variety was the Costard apple, known since the 13th century and sold by costardmongers. Though now extinct, it likely resembled tart, firm-fleshed apples used in cooking today.

Note on the Name: While the term “muse” may look like “mousse,” this dish is not aerated or set. The word comes from Old French mus, meaning a soft mash or purée—closer to applesauce than a modern dessert mousse.

What is a ‘Muse’? In medieval cookery, “muse” referred to a soft, sieved purée—often fruit-based and thickened with bread. While similar in texture to what we might call a mousse today, it wasn’t whipped or set, and was typically served warm as part of a pottage course or early dish in a feast.

Choosing the Right Apples for Apple Muse

Since the original Costard is no longer available, look for apples that are tart and hold their shape:

• Bramley – classic British cooking apple, tart and softening well
• Granny Smith – crisp, sharp, and widely available
• Winesap, Jonathan, or Newtown Pippin – heirloom varieties with rich, balanced flavor

A mix of tart and slightly sweet apples works beautifully. Avoid overly soft varieties like Red Delicious.

Original Recipe

.lxxix. Apple Muse – Take Appelys an sethe hem, an Serge hem þorwe a Sefe in-to a potte; þanne take Almaunde Mylke & Hony, an caste þer-to, an gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in þe potte & lete hem sethe; & loke þat þou stere it wyl, & serue it forth.

Interpreted Recipe (Serves 8)

Ingredients

• 6 medium apples, chopped
• Water to cover
• 2 cups almond milk
• 4 tbsp honey
• 1–2 tsp red sandalwood powder (or 1 tsp beet powder steeped in almond milk, optional)
• Pinch of saffron
• 4–6 tbsp breadcrumbs (adjust to thicken)

Note on Sandalwood: In medieval cooking, red sandalwood (saunderys) was used for its color, not flavor. It was steeped in hot liquid to extract a rich red hue, then strained out. If unavailable, use beet powder or hibiscus tea as a modern substitute—or omit entirely if saffron is used for color.

Instructions

1. Boil chopped apples in water until soft.
2. In a separate pot, warm almond milk with honey, saffron, and sandalwood (or beet powder). Let steep gently for 5–10 minutes, then strain.
3. Drain apples and puree until smooth. Add to the infused almond milk.
4. Reheat and stir in breadcrumbs gradually until the mixture thickens to an applesauce-like texture.

When Was Apple Muse Served?

This dish likely appeared during the pottage course of a medieval feast—offered as a soft, nourishing side. It could also be served as a fruit sauce for meat (especially pork or poultry), or as a light first course to stimulate appetite.

Humoral Theory and Apple Muse

Under medieval humoral theory, apples were considered cold and moist. To balance these qualities, cooks would add warming elements—like honey, saffron, and spices—to make them more “digestible.” Sugared and spiced dishes like Apple Muse were seen as ideal appetizers, intended to “open the stomach” and prepare it for heavier foods to come.

Serving Suggestions

• Serve in small bowls as an appetizer with extra sugar and cinnamon on top
• Use as a warm fruit sauce for roasted meats
• Top with dried fruits and toasted nuts for extra texture
• Pair with Rastons or wafers as a breakfast dish

🌿 Feast-Friendly Notes:
• Naturally vegan and dairy-free
• Gluten-free with GF bread or almond flour
• Serve warm for best flavor
• Can be made ahead and gently reheated on site

Similar Recipes

• Chardewardon – Pear Custard
• Apple Moyle – Sweet Stewed Apple
• Forme of Cury: Apulmos
• An Apple a Day – Five Apple Recipes

Venison in Broth with Frumenty – Harleian MS. 279 (c. 1430)

Venison in Broth with Frumenty (Harleian MS. 279, c. 1430)

Venyson in Broth with Furmenty

Historical Breakfast Note: While a bowl of frumenty—creamy, grain-based, and nourishing—would have been a familiar early meal in period, pairing it with venison makes this dish a bit more luxurious than the average medieval breakfast. Meat was often reserved for feast days, convalescents, or the noble class. Still, both components reflect the idea of “breaking the fast” in the morning: hearty grains to sustain the day, and warming broth for strength and comfort.

What is Frumenty?

Frumenty was a staple hot grain porridge—often served during feasts alongside meats like venison or fish. The word comes from Latin frumentum, meaning "grain." It can be considered a luxurious cousin to modern mashed potatoes or risotto—especially when enriched with milk and saffron.

I used Kamut, an ancient wheat variety with large, nutty grains. Its creamy texture after cooking made this a perfect historical choice. While some modern versions use Cream of Wheat, whole grains give far better results.

Original Recipe – Venyson with Furmenty

Take whete and pyke it clene, and do it in a morter, an caste a lytel water þer-on; an stampe with a pestel tyl it hole; þan fan owt þe holys, an put it in a potte, an let sethe tyl it breke; þan set yt douun, an sone after set it ouer þe fyre, an stere it wyl; an whan þow hast sothyn it wyl, put þer-inne swete mylke, an seþe it y-fere, an stere it wyl; and whan it is y-now, coloure it wyth safron, an salt it euene, and dresse it forth, & þin venyson in a-nother dyshe with fayre hot water.

Modern Redaction – Frumenty (Serves 8)

• 1 cup Kamut (soaked overnight)
• 3 cups water
• 1/2 tsp salt
• Pinch of saffron
• 1 cup milk (or almond milk)

Cook soaked Kamut with salt and saffron until water is absorbed. Stir in milk and cook until creamy.

Original Recipe – Venyson in Broth

Take Rybbys of Venysoun, and wasshe hem clene in fayre water, an strayne þe same water þorw a straynoure in-to a potte, an caste þer-to Venysoun, also Percely, Sawge, powder Pepyr, Clowys, Maces, Vynegre, and a lytyl Red wyne caste þere-to; an þanne latte it boyle tyl it be y-now, & serue forth.

Modern Redaction – Venison Broth (Serves 2–4)

• 1/4 lb venison (or stew beef)
• 1 cup beef broth
• 1 tbsp parsley
• 1/2 tsp sage
• 1/4 tsp pepper
• 2 cloves
• 1/8 tsp mace
• 2 tbsp red wine vinegar
• 2 tbsp red wine

Simmer all ingredients until the venison is tender and infused with spice. Great for roaster ovens or slow cookers.

Medieval Breakfast Spotlight: This savory pairing may have been served during late-morning meals or feast days. Frumenty offered sustaining grains while the spiced broth warmed the stomach—a noble start to a hardworking day.

Similar Dishes

• Beef y-Stywyd – Harleian MS. 279
• Frumenty with Purpaysse (porpoise) or salmon – see alternate versions in Harleian MS. 279

• Rastons – Egg-enriched bread for soaking in broth
• Soupes Dorye – Toasted bread in spiced almond milk
• Lyode Soppes – Early custard-style bread pudding
• Soupes Jamberlayne – Bread soaked in mulled wine
• Egges yn Brewte – Poached eggs in spiced broth
• Eyron en Poche – Poached eggs with herbs in sauce
• Pressmetzen zu Ostern – Spiced Lenten breakfast bread
• Spiced Apples and Pears – Stewed fruit with wine and spice
• Fennel and Bacon Bread – Rustic loaf with herbs and meat
• Frumenty and Venyson – Cracked wheat porridge with game

☕ Looking for even more morning inspiration?
Don’t miss the original article: Breakfast: Five Medieval Banquet Dishes »

Tags: venison, frumenty, medieval breakfast, Harleian MS 279, grain dishes, noble table, historical food, kamut, medieval recipes 🍽 Explore More Medieval Breakfast Recipes:

Kitchen Adventures – Beef y-Stywyd - Stewed Beef (Harleian MS. 279 (ab 1430))

Beef y-Stywyd 

This recipe from 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 by Thomas Austin is very reminiscent of the same flavor profiles one would expect when eating Cincinnati style chili.  It was a huge hit and the taste testers were very quick to remark on how "modern" this recipe tasted. It was also very quick and easy to put together and I plan on serving it at a future lunch tavern and it will definitely make an appearance at a feast.

It is believed that the aurochs, an ancient ancestor of the modern day cattle was domesticated sometime around 8000 BC.  Modern day cattle are believed to have emerged from Turkey. The word cattle is derived from the Anglo-Saxon catel from the Latin capitale meaning "a sum of money, capital." The word cattle originally meant "moveable personal property".  

Cattle had multiple uses including transportation, meat, dairy, and leather products. As previously discussed in my post Harleian MS. 279 (ab 1430) - Papyns - Custard, most of the milk that was produced by cows was turned into other dairy products such as cheese and butter.  Medieval cows were also much smaller then modern day cows, averaging 45" from ground to shoulders. 

.vj. Beef y-Stywyd.—Take fayre beef of þe rybbys of þe fore quarterys, an smyte in fayre pecys, an wasche þe beef in-to a fayre potte; þan take þe water þat þe beef was soþin yn, an strayne it þorw a straynowr, an sethe þe same water and beef in a potte, an let hem boyle to-gederys; þan take canel, clowes, maces, graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste þer-to, an let hem boyle to-gederys; an þan take a lof of brede, an stepe it with brothe an venegre, an þan draw it þorw a straynoure, and let it be stylle; an whan it is nere y-now, caste þe lycour þer-to, but nowt to moche, an þan let boyle onys, an cast safroun þer-to a quantyte; þan take salt an venegre, and cast þer-to, an loke þat it be poynaunt y-now, & serue forth.

vj - Beef y-Stywyd. Take fayre beef of the rybbys of the fore quarterys, an smyte in fayre pecys, an wasche the beef in-to a fayre potte; than take the water that the beef was sothin yn, an strayne it thorw a straynowr, an sethe the same water and beef in a potte, an let hem boyle to-gederys; than take canel, clowes, maces,graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste ther-to, an let hem boyle to-gederys; an than take a lof of brede, an stepe it with brothe an venegre, an than draw it thorw a straynoure, and let it be stylle; an whan it is nere y-now, caste the lycour ther-to, but nowt to moche, an than let boyle onys, an cast safroun ther-to a quantyte; than take salt an venegre, and cast ther-to, an loke that it be poynaunt y-now, and serue forth.

6. Beef Stewed - Take fair beef of the ribs of the fore quarters, and chop (smite) in fair pieces, and wash the beef into a fair pot; then take the water that the beef was washed (sothin) in, and strain it through a strainer, and set the same water and beef in a pot, and let them boil together; then take cinnamon, cloves, mace, grains of paradise, cubebs, and onions minced, parsley and sage, and cast thereto and let them boil together; and then take a loaf of bread, and steep it with broth and vinegar, and then draw it through a strainer, and let it be still; and when it is near enough, cast the liquor thereto, but not too much, and then let boil once, and cast saffron thereto a quantity; then take salt and vinegar and cast thereto, and look that it be sharp (sour) enough, and serve forth.

Interpreted Recipe                                                                   Serves 1 as a main, 2 as a side

1/4 pound beef for stew

1 cup beef broth

1/4 cup red wine vinegar

1/2 tsp. cinnamon

2 cloves

1/4 tsp. mace

1/8 tsp. each grains of paradise and cubebs

1/4 cup pearl onions or 1/8 cup minced onions

1 tbsp. parsley

1 tsp. sage

Pinch of saffron

2-3 tbsp. breadcrumbs

Place into pot the beef, broth, spices, onions and vinegar and bring to a boil.  Cook until beef has become tender and onions are cooked.  Add breadcrumbs a tablespoon at a time and stir until the bread dissolves and sauce thickens to your desire.  

This recipe would lend itself very nicely to a crockpot for a small family stew.  If you are cooking larger portions for a feast, you could use a roaster set at approximately 200 degrees for 8-10 hours, or 250 degrees for 4-6 hours.

Similar Recipes

Two Fifteenth-Century Cookery-Books (England, 1430)

Stwed Beeff. Take faire Ribbes of ffresh beef, And (if thou wilt) roste hit til hit be nygh ynowe; then put hit in a faire possenet; caste ther-to parcely and oynonsmynced, reysons of corauns, powder peper, canel, clowes, saundres, safferon, and salt; then caste there-to wyn and a litull vynegre; sette a lyd on the potte, and lete hit boile sokingly on a faire charcole til hit be ynogh; then lay the fflessh, in disshes, and the sirippe there-vppon, And serve it forth.