Liber Cure Cocorum Copied and Edited from the Sloane MS. 1986 Northern English dialect circa 1420 - 1440. webbed Here

11. Viande de Cipur. Take braunne of capons or hennes þou shalle; Parboyle and drye hit with alle; Hew hom smalle, bray in mortere, As smalle as bred, þat myed were; Take good almonde mylke anone And lye hit up with amydone Or with floure of ryse, þou may; Coloure hit with safron, I þe say; Boyle hit after yche adele, Charge hit with flesshe brayed wele; Seson hit with sugur and þen þy dysshe With almondes set þou schalle florysshe

12. Mortrews de chare. Take hennes and fresshe porke, y þe kenne, Sethe hom togedur alwayes þenne; Take hem up, pyke out þe bonys, Enbande þe porke, Syr, for þo nonys; Hew hit smalle and grynde hit wele, Cast it agayne, so have þou cele, In to þe brothe, and charge hit þenne With myed wastelle, as I þe kenne; Colour hit with safron, at þat tyde; Boyle hit and set hit doune be syde; Lye hit with 3olkes or eren ry3t, And florysshe þy dysshe with pouder þou my3t.

13. Blonc Manger. Take ryse and loke þou wasshe hom clene, And þorowgh a strynour þou hom strene; Temper hom with almonde mylke anon. Take brawne of capons or henne good won1, Tese hit smalle, as I þe lere; Do þe ryse in þo mylke over þe fyre, Let hit boyle for ony nede; Charge hit with tesyd flesshe in dede; Seson hit with sugur, and floresshe With fryud almondes þo lordes dysshe.

18. For Charlet icoloured. Take almondes unblanchyd, wasshe hom and grynd; Temper hom with rede wyne, þat is so kynd; Alye hit up with floure of ryce, Do þer to pynys and saunders for spyce, For to coloure hit, loke þou do þis, And oþer goode spyces þou take, iwys, Bothe strong and swete þou do þer to; Salt hit, boyle hit, sethe hit forthe þo, With annes icomfet, florysshe hit þou schalle; Messe hit in dysshes to be served in halle.

20. Breuet de almonde. Take gode almonde mylke anon, And loke þou lye hit with amydone, Or with flowre þat is bake; Coloure hit with safron, I undurtake; Fors hit with powder of þy male Of gyngere, canel, and galingale. Take pertrykes and chykyns and hom wele sethe; Hew hom in quarters fayre and smethe; Do þat mylke over þo fyre þat tyde, And boyle and sett hit doune besyde, And florysshe hit with powdur, as I þe kenne, Þou may have more menske emong alle menne.

21. Blonk desore. Take ryse and wasshe hom in a cup, Grynd hom smalle and temper up With almonde mylke, so have þou cele; Do hit over þo fyre and boyle hit wele; Take braune of capons or hennes alle, Hew hit þat hit be ri3t smalle; And grynd hit wele, as myud brede, And do þer to, as I þe rede; Seson hit with sugur grete plenté, With fryid almondes florysshe so fre.

22. Bucnade. Take almonde mylke as I con preche; Coloure hit with safron as I þe teche; Fors hit with poudur, þat is gode; Take larde of porke, wele soþyn, by þo rode; Hew hit in gobettes wele afyne; Loke þey ben smale and put hem inne; Lye hit with floure or amydone, Boyle hit wele and sett hit done; Florysshe hit with powdur, as I þe kenne, Þenne may hit be served, before gode men.

27. Sowpus dorre. Take almondes, bray hem, wryng hom up; Boyle hom with wyn rede to sup; Þen temper hom with wyn, salt, I rede, And loke þou tost fyne wete brede, And lay in dysshes, dubene with wyne; Do in þis dysshes mete, þat is so fyne; Messe hit forthe, and florysshe hit þenne With sugur and gynger, as I þe kenne.

32. Ryse. Take ryse and wasshe and grynde hem smalle, Temper hom with almonde mylke þou schalle; Drau3e hom thorowghe a streynour clene, Boyle hom and seson hom with sugur schene; Fors hit with fryude almondes gode, Þen hase þou done, syr, by þo rode.

33. Kaudel Ferry. Take almondes unblanchyd, so have þou cele, And wasshe hom fayre and grynd home wele; Temper hom up with wyne so clene, And drau3e hom þorowgh a canvas shene; In pot þou coloure hit with safron, And lye hit up with Amydone, Or with floure of ryse so fre; Ry3t thykke loke þou þat be; Seson hit with sugur grete plenté, Florysshe hit with maces, I tel þe.

96. For darials. Take creme of almonde mylke iwys, And 3olkes of eyren, so have þou blys, And make a batere þat is ful gode, And rere a cofyne with mylde mode; And sethe a mawdelard, þat fat is þenne, And cut in peses, as I þe kenne; Square as dises þou shalt hit make, Kast hit in batere, and powder þou take Of gynger, of kanel, þat gode is, þo Enfors hit wele er þou more do, And loke þy cofyne be hardened wele, Powre in þy batere, so have þou cele, With a disshe hit florysshe þou may, With blanchyd almondes, as I þe say.

107. For stondand fygnade. Fyrst play þy water with hony and salt, Grynde blanchyd almondes I wot þou schalle; Þurghe a streynour þou shalt hom streyne, With þe same water þat is so clene. In sum of þe water stepe þou schalle Whyte brede crustes to alye hit with alle; Þenne take figgus and grynde hom wele, Put hom in pot so have þou cele; Þen take brede, with mylke hit streyne Of almondes þat be white and clene; Cast in þo fyggus þat ar igrynde With powder of peper þat is þo kynde, And powder of canel; in grete lordys house With sugur or hony þou may hit dowce; Þen take almondes cloven in twen, Þat fryid ar with oyle, and set with wyn Þy disshe, and florysshe hit þou my3t With powder of gynger þat is so bry3t, And serve hit forthe as I spake thenne And set hit in sale before gode menne.