SC - Some modernized Forme of Cury - long

[LYN M PARKINSON]

Well, thanks, but it is not my work.  (wish I could claim it)   I only cut and
paste a message I thought you might have missed.
Helen

Wendy wrote:

> Thanks for the recipe.  Especially the translation!
>
> Helen wrote:
>
> > Thanks, a ratio like that will really help me.  See below:
> >
> > Original: 1.  To make frumente. Tak clene whete & braye yt wel in a
> > morter tyl [th]e holes gon of; se[th]e it til it breste in water.  Nym it
> > vp & lat it cole.  Tak good bro[th] & swete mylk of kyn or of almand &
> > tempere it [th]erwith.  Nym yelkys of eyren rawe & saffroun & cast
> > [th]erto; salt it; lat it naugt boyle after [th]e eyren ben cast
> > [th]erinne.  Messe it forth with venesoun or with fat motoun fresch.
> >
> > 1.  To make frumente.  Take clean wheat and bray it well in a mortar
> > until the hulls gone off; seethe it til it burst in water.  Take it up
> > and let it cool.  Take good broth and sweet cow’s milk or almond milk and
> > temper it therewith.  Take raw yolks of eggs and saffron and cast
> > thereto; salt it; let it not boil after the eggs are added.  Serve it
> > forth with venison or with fat, fresh mutton.
> >
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