Page:A History of Domestic Manners and Sentiments in England During the Middle Ages.djvu/374

 354 Hi (lory of Domejiic Manners it in thin slices, and lay three in a dish, and then take half a pound of pines, and fry them in fresh grease, and throw the pines into it; and when they are thoroughly hot take them out with a skimmer, and let them dry, and cast them into the same pot; and then put the syrup above the brawn in the dishes, and serve it." Mawmene was made according to the following receipt : — Take almonds and blanch them and pound them, and mix them with water or wine, and take the brawn of capons or pheasants, and pound it small, and mix it with the other, and add ground rice, and put it in a pot and let it boil ; and add powder of ginger and cloves, and cinnamon and sugar; and take rice, and parboil it and grind it, and add it to them, and colour it with sandal-wood, and pour it out in dishes; and take the grains of pomegranates and stick in it, or almonds or pines fried in grease, and strew sugar over it. The following was the manner of making the crujlade, mentioned in the third courfe of this bill of fare : — Take chickens, and pigeons, and small birds, and make them clean, and chop them to pieces, and stew them altogether in a good broth made of fair grease and ground pepper and cloves, and add verjus to it, and colour it with saffron ; then make raised crusts, and pinch them and lay the fiesh therein, and put to it currants, and ground ginger, and cinnamon ; and take raw eggs, and break them, and strain them through a strainer into the pottage of the stew, and stir it well together, and pour it into the raised crusts, above the flesh, and then place the covers on them and serve them. The procefs of ferving a peacock " with the Ikin" alfo requires fome explanation. The Ikin was firll ftripped off, with the feathers, tail, and neck and head, and it was fpread on a table and ftrewed with ground cummin ; then the peacock was taken and roafted, and "endored" with raw yolks of eggs ; and when roalied, and after it had been allowed to cool a little, it was fewn into the Ikin, and thus ferved on the table, always with the laft courfe, when it looked as though the bird were alive. To make cohag^-ys, you mufi: Take an old cock and pull him, and wash him, and skin him all but the legs, and fill him full of the stuffing made for the pome de oringe ; and also take a pig and skin him fi-om the middle downwards, and fill him full of the same stuff- ing, and sew them fast together, and seethe them; and when they have seethed a good while, take them up and put them on a spit, and roast them well, and endore them with yolks of eggs mixed with saffron; and when they are roasted, before placing them on the table, lay gold and silver foil on them. Flampoyntes