Page:Notes and Queries - Series 10 - Volume 8.djvu/522

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NOTES AND QUERIES. [io s. vm. NOV 30, 1007.

powdor fort, and salt ; and make a foile (crust) of dowhg (dough), and close the fars (forced-meat) thereinue. Cast the tarteletea in a panne with faire water boillyng and salt, take ot the dene flessh without ayren and boile it in gode broth. Cast thereto powdor-douce and salt, and messe the tartletes in disshes, and helde (cast) the sewe (liquor) thereonne."

P. 29, No. 164 is " Tartee," which contains pork, eggs, raisins, " smale briddes (birds)," sugar, &e. " Make a crust in a trape (dish), and do the fars (mixture) thereinne ; and bake it wel."

No. 165 is " Tart in Ymbre-day (Ember- day)." Contents : onions, bread, eggs, butter, saffron, salt, currants, sugar with powdor-douce. " Bake it in a trape (dish)." No mention of paste or crust.

No. 166 is "Tart de Bry (qy.)." An inch- deep crust in a dish, yolks of eggs, " chese ruayn (qy. Roan, from the country)," &c. " Do it in a trape. . . .bake it."

P. 30, No. 167 is "Tart de Brymlent (Midlent)." Figs, raisins, apples, pears, wine, calver salmon, or codling or haddock, &c. After boiling and cooling

" make a coffyn (in pante) an ynche depe, and do the fars (mixture) therein. Plant it bove (on the

top) with prunes anddamysyns cover the coffyn,

and bake it wel."

No. 168 is " Tartes of flesh." Pork, eggs, cheese, &c.

"Make a coffyn plant it with smale briddes

istyned, and conynges (coneyx), and hewe hem to smale gobbettes, and bake it."

No. 169 is "Tartletes." Veal, eggs, prunes, &c. " make a litell coffyn, and do this fars thereinne, and bake it."

No. 170 is " Tartes of fysshe." Eels and salmon stewed in " almand mylke," verjuice, &c. " Make a crust in a trape. . . .bake it therein."

Then comes " No. 2. Ancient Cookery. A.D. 1381."

On p. 48, No. 23 is " For to make tartys in applis " :

" Take gode applys, and gode spycis, and figys- and reysons, and perys, and wan they are wel ybrayed, colourd wyth safron wel, and do yt in a cofyn, and do yt forth to bake wel."

No. 25 is " For to make tartys of fysch owt of Lente " :

"Mak the cowche (crust) of fat chese, and gyngener, and canel, and pur' crym of mylk of a kow, and of helys ysodyn ; and grynd hem wel wyth safron ; and mak the chowche of canel, and of clowys, and of rys, and of gode spycys, as other tartys fallyth to be."

On pp. 69 and 70 are " Tart on Ember day," " Tart de bry," and " Tart for Lenton," not very different from Nos. 165, 166, 167, in 'The Forme of Cury.' Each has to be

done in a " coffyn " and baked. These are- among the receipts in " No. 3, Ancient Cookery " ; as is also " Turtelettys of fruture " (p. 71) :

"Take fygges and grinde horn small, and da thereto pouder of clowes, and of pepur, and sugur, and saffron, and close horn in foyles (flat pieces) of dogh, and frie horn, and flawme horn with honey, and serve hit forthe."

After the receipts come the accounts of the feasts at the Inthronizations of George Nevell, Archbishop of York, in 6 Edward IV., and of William Warham, Archbishop of Canterbury, 20 Henry VII.

In the former (p. 94) mention is made of 4,000 Pasties of Venison colde, 4,000 Colde Tartes baked, 1,500 Hot pasties of Venison." Of these the only appearance in the "courses" or the bills of fare is (p. 98), " A suttletie, a Tart." In the instructions for service " Custardes," " Tartes," and " Gelly " appear twice (p. 102) ; in the latter case with the addition of " Marchpaynes."

In the " courses " at the Inthronization of Archbishop Warham appear " Tart of Proynes " (p. 108), ''Tart melior " (pp. 114 and 116), "Tart Lumbarde " (pp. 117 and 118). I take it that all the tarts given in these " courses " were " sweets " : yet in the receipts most of the tarts were made mainly of pork, eggs, cheese, veal, fish, &c. I have not found one instance of the word " pie."

" Suttleties," " subtylties," " subtilties," or (in the note) " sotiltees " are said in the note (p. 136) to be

" curious decorations of the Old English table, nothing more than devices in sugar and paste, which in general had some allusion to the circum- stances of the entertainments, and dozed the service of the dishes. The ivamers were ornaments of the same nature, which preceded them."

ROBERT PIERPOINT.

Reid's ' English Dictionary,' Edinburgh (2nd ed.), 1845, has :

" Pie. An article of food consisting of meat or fruit baked with paste." " Tart. A small pie of fruit."

R. F. GARDINER.

"AUTHOR" USED FOR "EDITOR" (10 S- vii. 226, 475). In The London Chronicle for 1757, vol. ii., " author," " authors," and " printer " appear for " editor " ; e.g., on pp. 1-3 is a letter " To the Authors of ' The London Chronicle.' ' Following it is one " To the Printer." The date of this paper is 30 June 2 July. On p. 572 (13-15 Dec.) are three letters addressed respectively " To ' The London Chronicle,' " "To the Author