Page:A History of Domestic Manners and Sentiments in England During the Middle Ages.djvu/370

 350 Hiftof-y oj Domeflic Manners In the fccond courfe, drnpe is probably an error for drnre, a pottage, which, according to the fame cookery-book, was made as follows : — Take almonds, and blanch and grind them, and mix thera with good meat broth, and seethe this in a pot j then mince onions, and fry them in fresh " grease," and put them to the almonds; take small birds, and parboil them, and throw them into the pottage, with cinnamon and cloves and a little " fair grease," and boil the whole. Rofe was made as follows : — Take powdered rice, and boil it in almond-milk till it be thick, and take the brawn of capons and hens, beat it in a mortar, and mix it with the preceding, and put the whole into a pot, with powdered cinnamon and cloves, and whole mace, and colour it with saunders {fandal-ivood). It may be necelfary to explain that almond-milk confifled fimply of almonds ground and mixed with milk or broth. The farfurc, or ftutling, for chickens was made thus : — Take fresh pork, seethe it, chop it small, and grind it well; put to it hard yolks of eggs, well mixed together, with dried currants, powder of cinnamon and maces, cubebs, and cloves whole, and roast it. I am unable to explain the meaning of malachis, the dilh which concludes this courfe. The firfi: dilh in the third courfe, coneys, or rabbits, in gravy, was made as follows : — Take rabbits, and parboil them, and chop them in "gobbets," and seethe them in a pot with good broth ; then grind almonds, " dress them up" with beef broth, and boil this in a pot ; and, after passing it through a strainer, put it to the rabbits, adding to the whole cloves, maces, pines {the kernels of the pine cone), and sugar ; colour it with sandal-wood, saffron, bastard or other wine, and cinnamon powder mixed together, and add a little vinegar. Not lefs complicated was the boar in hrafe, or hafey .•— Take the ribs of a boar, while they are fresh, and parboil them till they are half boiled ; then roast them, and, when they are roasted, chop them, and put them in a pot with good fresh beef broth and wine, and add cloves, maces, pines, currants, and powdered pepper; then put chopped onions in a pan, with fresh grease, fry them first and then boil them; next, take bread, steeped in broth, " draw it up" and put it to the onions, and colour it with sandal-wood and saffron, and as it settles, put a little vinegar mixed with powdered cinnamon to it ; then take