Full Description
Cocatrice and Lampray Hay is our title for this edition of the Corpus Christi College, Oxford MS F 291 which contains 99 recipes written in English (showing signs, the experts claim, of East Anglian provenance). The recipes are remarkable for their close attention to detail and much greater information about quantities of ingredients than similar collections from earlier centuries. They include dishes such as the famous cocatrice or basilisk, which is a combination of pig and chicken constructed as a fabulous beast, to the more mundane, but more cookable, blancmanges, stewed oysters, croustades, pies, venison, beef and chicken dishes. The edition gives the original text, a translation into modern English, a full commentary and notes for the modern cook who wishes to interpret each dish in his or her own kitchen. The volume closes with a glossary or recipe titles and a concordance of this collection supplementary to the editor's fuller and earlier concordance of all medieval English recipes, allowing the reader to place this group in some form of culinary context.
Contents
Introduction. Bibliography of Works Cited. Cocatrice. Chawdroun for Swan. Lette Lardes. Chyknes Farsed. Macrel Farsed. Caudel Ferre. Ruschw of Fysch. Ruschews of Flesch. Petitone. Chinche. Annimels Farsed. Pouderid Byf. Lechid Lumbard. Tartis Per muson. Tartis Gyngile. Crustade with Flesch. Flawmpoynt. Dareals Yelowe. Rastone. For to Kepe Pescoddis fro Midsomyr tyl Cristemesse. Kepyng of Venyson. Lampray Hay. Pyk in Latymer Sawse. Almounde. Oystrys in Grave. Tayles. Soppis Dorre. Blawmmager. Tenches or Sooles or Plays in Cyve. Morterews of Fysch. Eles in Sorry. Rappe. Muskelys in Browet. Creme of Almonds Boyled. Furmente wyth Purpeys. Blawnche Porre. Oystres in Cyve. Blandyere Mayled. Perry of Pesyn Frasyd, be thei Whyte or Grene. Aturmyn is a Stondynge Potage. Tenche or Breme in Brasy. Tenches in egurdows. Nowmblys of Porpeys. Perys in Surrip. Jussel for Lentyn. Froys for Lenten of Thre Colours, Eche One Closyng on Othir. Eggs in Lentyn. Tartis. Crustade. Dareals. Flaumpoynt Perceyt. Cawdel of Almandis. Peris and Quyns Baken. Fresh Lawmprey or Lawmprey Anantes Bakyn. Breme Baken. Capon and Beef Stuwed. Venysoun in Brothy. Ravyols. Jowtis. Jussel. Long Wortis. Charlet. Blanche Mortrews. Browet Sarsenesse. Cunninges in Grave. Hennys in Cyve. Bore in Pevered. Bukenade. Fyletis in Galentyn. Garbage of Gyce in Mose. Pygge in Sauge. Pyg or Pygges Feet or Smale Chykenys in Egredous. Traps in Surrip. Gosnade. Eyryn in Cokyr. Blanke Fretour. Clonnenonne. Morterews. Mawmone. Blawmanger. Bor in Comfeet. Alesed Bef. Powmedorres. Capons in Connse. Cabage. Capoun in Urinele. Two Cunnyngs of One. Potage Morterews of Wylkys of Kelling. Lechyd Lumbard. Gely of Pyk, Tenche, or Perche. Grwuel with Milk. Let Lorry. Eyren in Poche. Tayles. Creme Boyle. Jowtys. Flawnys. Crustade. Appylmose. Supplement to the Concordance. Glossary and Cross-Index of Recipe Titles Used as Lemmas.
