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Bake Mete*
Original Source: Harleian MS. 279
A-nother manere. Takfayre porke y-broylid, & grynd it smal with yolkys of Eyroun; than take Pepir, Gyngere, & grynd it smal, & melle it with-al, & a lytel hony, & floryssche thin cofyns with-ynne & with-owte, & hele hem with thin ledys, & late hem bake, & serue forth.
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Charlet*
Original Source: Forme of Cury
CHARLET
Take pork and seeth it well. Hewe it smale; caste it in a panne. Breke ayren and do thereto, and swyng itwel togyder. Do therto Cowe mylke and Safron, and boile it togyder. Salt it & messe it forth. |
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Chewetes on flesh day
Original Source: Forme of Cury
Chewetes on flesh day. Take the lire of pork and carve it all to pieces, and hens therewith, and do it in a pan and fry it; and make a coffin as to a pye small and do therein, and do thereupon yolks of ayren hard, powder of ginger and salt. Cover it and fry it in grease, other bake it well, and serve forth.
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Doucettes*
Original Source: Harleian MS 279
.xxxvij. Doucettes.—Take Porke, & hakke it smal, & Eyroun y-mellyd to-gederys, & a lytel Milke, & melle hem to-gederys with Hony & Pepir, & bake hem in a cofyn, & serue forth.
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