Gentyll manly Cokere. Culinary Recipes from MS Pepys 1047.

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Culinary recipes from Manuscript Pepys 1047 'Miscell. of Receipt's/M.S.S. Temp. R. Ed. 4', a late 15th century collection of recipes and remedies found in the library of Samuel Pepys.

Gentyll manly Cokere

About This Translation

All original 15th century recipes are from Manuscript Pepys 1047.

The facsimiles of the original recipes are from Gerald A. J. Hodgett's 1972 translation, Stere Htt Well.

Footnotes appear in (red).

WORK IN PROGRESS

The title of this new edition of MS Pepys 1047 is derived from the opening line of the section of the MS which contains the culinary recipes:

"Gentyll manly Cokere and copyd of the Sergent to the kyng"

The recipes are numbered by the order in which they appear in the original manuscript.

1. To make a stew of flesh - beef and chicken stewed in wine, herbs, and spices.

2. Capons stewed - capons stuffed with herbs, stewed in wine, and served in a wine & fruit syrup with beef ribs.

3. Capons in dorre - a dish of toasted bread in a sweet golden almond milk.

4. To make Chawden for A Swan or for Wylde gose - a giblet sauce for swan or goose.

5. To make Creme of Almoundes -a thick cream made of almond milk.

6. To make mortrose of Fyshe - a dish of finely ground fish in thickened almond milk.

7. Samon rostyd in sause - grilled salmon in wine sauce.

8. To make Alloes of beef - beef rolls, stuffed with onions & herbs and roasted on skewers.

9. Chekyns Farsed - chickens roasted with an herb stuffing between the skin and meat.

10. The sydes of A dere of hye grece Rostyde - roasted venison basted in red wine.

11. To make ryse of genoa - rice prepared in beef broth or almond milk.

12. Dowcetts - tarts of marrow, almond milk, & spices.

13. To make gallentyne - standard medieval sauce of bread crumbs, vinegar, & spices.

14. To make A podyng of A nox or of A shepe - beef or lamb blood sausages.

15. To torne Wyne to Vyneagyr or Ale to Aleger or syder to Aysell - how to turn wine, ale, & cider into vinegar.

16. To make grewell of forse - a thick porridge of aspic and pork.

17. To make lyede mylke - toasted bread in a thin custard.

18. To make buttyrd Wortys - buttered herbs served on diced bread.

19. To make colde mylke of Almoundys - almond milk made with sugar or honey, served over toast.

20. Egges yn brewte - poached eggs simmered in milk and topped with cheese.

21. A lopstere - baked or broiled lobster served with vinegar as a dipping sauce.

22. Lamprays in brewte - roasted eels served in a simple pepper ale sauce.

23. For tarts owte of lente - an egg and cheese tart.

24. Sturgeon - whole fish served in vinegar.

25. Gurnard - fish cooked in ale and served with a pepper vinegar sauce.

26. A pecoke - roasted peacock with ginger sauce.

27. For to seth a pyke - pike prepared in ale & herbs.

28. To make sauce for A pyke - a mustard sauce for pike.

29. Sauce for a mawlerd Rosted - a honey mustard duck sauce made with ale.

30. For fryturs - apple fritters.

31. To dyght A crabe - crab meat dressed in its own shell.

32. To make gode almondys mylke - a recipe for almond milk.

33. For to stew heryng - herring stewed with herbs & currants & served in a mustard ale sauce.

BIBLIOGRAPHY

Hodgett, Gerald A. J. Stere Htt Well. A book of medieval refinements, recipes and remedies from a manuscript in Samuel Pepys' library. London: Cornmarket Reprints in association with the Master and fellows of Magdalene College Cambridge, 1972.

Other sources used in translating:

Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.

Middle English Dictionary. University of Michigan Press. <http://ets.umdl.umich.edu/m/med/>

Scully, Terence, ed. Le Viandier de Taillevent. An Edition of all Extant Manuscripts. Ottawa: University of Ottawa Press, 1988.

Scully, Terence. The Vivendier. Devon: Prospect Books, 1997.

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