Posts

Harleian MS. 279 (ab 1430) - .Liij. Rapeye. - Fig, Raisin, Pine Nut and Currant Sauce & .Cxxj. Rapeye. Fig, Raisin, Almond milk and Pear Sauce & .Ciij. Fygeye. - Fig sauce

Harleian MS. 279 (ab 1430) - .xviij. Pertrich stewyde. - Partridge Stewed

Harleian MS. 279 (ab 1430) - .xlij. Conyng, Mawlard, in gely or in cyuey & .lxxiij. Conyngys in cyveye & .lxiij. Harys in Cyueye.

Harleian MS. 279 (ab 1430) - .xxxvij. Autre Vele en bokenade.-Another Veal in Bokenade (stewed)

Harleian MS. 279 (ab 1430) - .lj. Cawdelle de Almaunde - Almond Caudle

Harleian MS. 279 (ab 1430) - .lviij. Let lory - Larded Milk

Harleian MS. 279 (ab 1430) - .Ciiij. Bolas - Poached Pears in Plum Sauce

Harleian MS. 279 (ab 1430) - .Cv. Lorey de Boolas - Plum Curd

Harleian MS. 279 (ab 1430) - .Cj. Eyron en poche. - Eggs Poached

Harleian MS. 279 (ab 1430) - lvij - Charlet a-forcyd ryally - Pork Reinforced Royally