24 



Take almonds and pound thena, and mix with beef broth, so as to make it 

 thick, and put it in a pot with cloves, maces and figs, currants, and minced 

 ginger, and let all this seethe ; take bread, and steep it in sweet wine, and add 

 it to the almonds with sugar ; then conies, or young rabbits or squirrels, and 

 first parboil them and partridges parboiled ; fry them whole for a lord, but 

 otherwise chop into gobbets, and when they are almost fried, cast them in a pot, 

 and let them all boil together, and colour with sandal-wood and saffron ; then 

 add vinegar and powdered cinnamon strained with wine, and give it a boil ; 

 then take it from the fire, and see that the pottage is thin, and throw in a good 

 quantity of ginger. 



Omit the cinnamon, and add garum, and that is a regtilar Apician 

 receipt for a complicated patina. 



The other pottage in this course was less complex, and was a 

 mixture of poumled pork, milk, eggs, sage, and saffron, ail boiled 

 together. The syrup, or sauce for the capon, was made of pounded 

 almonds and wine, coloured with saffron, figs, currants, ground 

 gittj^er, cloves, galingale, and cinnamon ; all boiled together and 

 then sugared, and poured over the capon. 



The Pig roasted "endored," was glazed with yolk of egg, and 

 gilt. 



The "leche" was made by poundmg together raw pork and 

 egj;s; sugar, salt, raisins, currants, minced dates, powdered pepper, 

 and cloves were added, and the whole seethed in a bladder. A 

 sauce of raisins and wme, cinnamon and ginger, sandal-wood and 

 saffron, was added. 



Second Course. 



Brewet of Almayne and Viande vial for pottage. 



Mallard. Roasted Rabbit. Pheasant. Venison. 



Jelly. A leche. Hedgehogs. 



Pome de orynge. 



The Brewet of .\lmayne was another of the Apician pntina or 

 stews. I need not give the recipe. " Viande royale" consisted of 

 Greek or Rhine wine, honey, rice, ginger, pepper, cinnamon, 

 cloves, saffron, sugar, mulberries, and sandal-wood, all boiled 

 together and salted. 



The "Pome de orynge" were balls of pounded pork liver, 

 seasoned and flavoured with several ingredients ; then boiled and 



