Take clene pork and boile it tendre. þenne hewe it small and bray it smal in a morter. take fyges and boile hem tendre in smale ale. and bray hem and tendre chese þerwith. þenne waisthe hem in water & þene lyes1 hem alle togider wit Ayrenn, þenne take powdour of pepper. or els powdour marchannt & ayrenn and a porcioun of safroun and salt. þenne take blank sugur. eyrenn & flour & make a past wit a roller, þene make þerof smale pelettes2. & fry hem broun in clene grece & set hem asyde. þenne make of þat ooþer deel3 of þat past long coffyns4 & do þat comade5 þerin. and close hem faire with a countoer6, & pynche hem smale about. þanne kyt aboue foure oþer sex wayes, þanne take euy7 of þat kuttyng up, & þenne colour it wit zolkes of Ayrenn, and plannt hem thick, into the flaumpeyns above þat þou kuttest hem & set hem in an ovene and lat hem bake eselich8. and þanne serue hem forth.

Source: Samuel Pegge. The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390.
Image: Colleen Galvin. Food for medieval meal. CC-BY-2.0.

  1. lyer. mix. ↩

  2. Pelettes. Pelotys Ms. Ed. No. 16. Balls, pellets, from Fr. pelote. ↩

  3. deel. deal, i.e. part, half. ↩

  4. Coffyns. Pies without lids. ↩

  5. comade. Qu. ↩

  6. coutour. coverture, a lid. ↩

  7. euy. every. ↩

  8. eselich. easily, gently. ↩