218 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



spoonfuls of sacke, and as much vinegar. Dish up your capons 

 upon suppets, then pour your pease cods and browth upon them, 

 and serve to table hot." 



1700. The " Art of Cookery " in verse says : — 



The Sailor shipwrecked never can have ease 

 Till re-established in his Pork and Pease. 



The following is a very interesting extract from an ancient 

 cookery book compiled about the year 1390 by the master cooks 

 of King Kichard II. It is written in Old English, and I have 

 had it translated into ordinary style that it may be easier for 

 perusal. 



[Tkanslatiox.j 



From " The Toime of Cury." — A roll of ancient English 

 cookery, compiled about 1890 by the master cooks of King 

 Kichard II. 



Pcrrcy of Peas (Perrey, a dish in old cookery made chiefly 

 of Peas, Onions, and spices). — Take Peas and boil them 

 soft and cover them till they burst. Then take them and mash 

 them in a cloth ; take Onions and mince them, and boil them 

 in the same liquor, and oil with them ; add sugar, salt, and 

 saffron, and boil them well. Then serve them forth. 



From Warner's " Antitpiitalcs Culinatia" 

 Green Peas to Pottage. — Take young Green Peas and 

 boil them with good beef broth, and take parsley, sage, savory, 

 and hyssop, and a little bread, and pound all this in a mortar 

 and some of the Peas with it ; mix it with the broth, and put it 

 in the pot with the other Peas, and let it boil together. Then 

 serve it forth. 



Green Peas unstrained with Herbs. —Take Green Peas 

 and let them boil with good broth of beef, and take parsley, sage, 

 and savory and hyssop, and cut them small. Put them in the 

 pot and let them boil until thoroughly mixed. Colour it with 

 saffron and serve it forth. 



Green Peas and Bacon. — Take old Peas and boil them 

 in good stock that bacon has been boiled in, then take them 

 and pound them in a mortar, mix them with the broth and 

 strain them through a strainer. Put them in a pot, and let 

 them boil till they are thoroughly mixed. Then serve it forth, 

 with bacon. 



