248 
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 Richard II. It is written in Old English, and I have 
had it translated into ordinary style that it may be easier for 
perusal. 
[Translation.] 
From “ The Toime of Gury .”—A roll of ancient English 
cookery, compiled about 1390 by the master cooks of King 
Richard II. 
Perrey 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 “ Antiquitates CulinaticeF 
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. 
