Enseignements-art - 6/29/06
਀ഊA translation of a late 13th C. French manuscript covering the preparation of a multitude of meats, birds and fish and the sauces to go with them by Daniel Myers (Doc).
਀ഊNOTE: See also the files: sauces-msg, mustard-msg, birds-recipes-msg, exotic-meats-msg, lamb-mutton-msg, duck-goose-msg, organ-meats-msg, pork-msg, rabbit-dishes-msg, fish-msg, venison-msg, veal-msg, meat-carving-bib.
਀ഊ************************************************************************
਀一伀吀䤀䌀䔀 ⴀഊ
਀吀栀椀猀 愀爀琀椀挀氀攀 眀愀猀 猀甀戀洀椀琀琀攀搀 琀漀 洀攀 戀礀 琀栀攀 愀甀琀栀漀爀 昀漀爀 椀渀挀氀甀猀椀漀渀 椀渀 琀栀椀猀 猀攀琀 漀昀 昀椀氀攀猀Ⰰ 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ ഊ
਀吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ
਀䌀漀瀀礀爀椀最栀琀 琀漀 琀栀攀 挀漀渀琀攀渀琀猀 漀昀 琀栀椀猀 昀椀氀攀 爀攀洀愀椀渀猀 眀椀琀栀 琀栀攀 愀甀琀栀漀爀 漀爀 琀爀愀渀猀氀愀琀漀爀⸀ഊ
਀圀栀椀氀攀 琀栀攀 愀甀琀栀漀爀 眀椀氀氀 氀椀欀攀氀礀 最椀瘀攀 瀀攀爀洀椀猀猀椀漀渀 昀漀爀 琀栀椀猀 眀漀爀欀 琀漀 戀攀 爀攀瀀爀椀渀琀攀搀 椀渀 匀䌀䄀 琀礀瀀攀 瀀甀戀氀椀挀愀琀椀漀渀猀Ⰰ 瀀氀攀愀猀攀 挀栀攀挀欀 眀椀琀栀 琀栀攀 愀甀琀栀漀爀 昀椀爀猀琀 漀爀 挀栀攀挀欀 昀漀爀 愀渀礀 瀀攀爀洀椀猀猀椀漀渀猀 最爀愀渀琀攀搀 愀琀 琀栀攀 攀渀搀 漀昀 琀栀椀猀 昀椀氀攀⸀ഊ
਀吀栀愀渀欀 礀漀甀ⰀഊMark S. Harris...AKA:..Stefan li Rous
਀猀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************
਀ഊEnseignements
਀ഊThe following translation of "Enseignements qui enseingnent a apareillier toutes manieres de viandes" is based on the transcription by Thomas Gloning available online at the following URL.
਀ഊ  http://staff-www.uni-marburg.de/%7Egloning/1300ens.htm
਀ഊThe numbers in brackets before each paragraph are the line numbers for the corresponding text in the original source.
਀ഊ(c) 2005 Daniel Myers, MedievalCookery.com - This electronic document may be freely reproduced for non-commercial purposes as long as the copyright and this notice are included.
਀ഊ----
਀ഊLessons which teach the preparation of all manner of meats (ca. 1300)
਀ഊ[1-12]
਀匀攀攀 栀攀爀攀 琀栀攀 氀攀猀猀漀渀猀 眀栀椀挀栀 琀攀愀挀栀 瀀爀攀瀀愀爀愀琀椀漀渀 漀昀 愀氀氀 洀愀渀渀攀爀 漀昀 洀攀愀琀猀㨀 昀椀爀猀琀氀礀 漀昀 愀氀氀 洀愀渀渀攀爀 漀昀 洀攀愀琀猀 愀渀搀 琀栀攀 猀愀甀挀攀猀 眀栀椀挀栀 愀爀攀 愀瀀瀀爀漀瀀爀椀愀琀攀 琀漀 琀栀攀洀Ⰰ 氀椀欀攀 瀀漀爀欀Ⰰ 瘀攀愀氀Ⰰ 洀甀琀琀漀渀Ⰰ 戀攀攀昀㬀 愀渀搀 愀昀琀攀爀 漀昀 猀洀愀氀氀攀爀 洀攀愀琀猀Ⰰ 氀椀欀攀 欀椀搀Ⰰ 氀愀洀戀 愀渀搀 瀀椀最氀攀琀㬀 䄀渀搀 愀昀琀攀爀 漀昀 愀氀氀 洀愀渀渀攀爀 漀昀 戀椀爀搀猀Ⰰ 氀椀欀攀 挀愀瀀漀渀猀Ⰰ 栀攀渀猀Ⰰ 最攀攀猀攀Ⰰ 搀漀洀攀猀琀椀挀 愀渀搀 眀椀氀搀 搀甀挀欀猀㬀 愀渀搀 愀昀琀攀爀 漀昀 愀氀氀 洀愀渀渀攀爀 漀昀 最愀洀攀 戀椀爀搀猀Ⰰ 氀椀欀攀 挀爀愀渀攀猀Ⰰ 最爀漀甀猀攀Ⰰ 栀攀爀漀渀猀Ⰰ 洀漀漀爀 栀攀渀猀Ⰰ 挀漀漀琀猀Ⰰ 渀漀渀挀攀氀氀攀猀 嬀㄀崀Ⰰ 挀漀爀洀漀爀愀渀琀猀Ⰰ 瀀愀爀琀爀椀搀最攀猀Ⰰ 琀甀爀琀氀攀搀漀瘀攀猀Ⰰ 眀椀氀搀 栀攀渀猀Ⰰ 瀀氀漀瘀攀爀 愀渀搀 愀氀氀 琀栀攀 猀愀甀挀攀猀 眀栀椀挀栀 愀爀攀 愀瀀瀀爀漀瀀爀椀愀琀攀 琀漀 琀栀攀洀㬀 愀渀搀 愀昀琀攀爀 漀昀 挀椀瘀攀礀猀 漀昀 挀栀椀挀欀猀Ⰰ 栀愀爀攀猀 愀渀搀 爀愀戀戀椀琀猀 愀渀搀 漀昀 愀氀氀 挀椀瘀攀礀猀 愀渀搀 戀爀漀甀攀琀猀Ⰰ 愀渀搀 猀漀甀瀀猀 琀栀愀琀 漀渀攀 椀猀 愀戀氀攀 琀漀 洀愀欀攀 漀爀 琀栀攀洀㬀 愀渀搀 愀昀琀攀爀 漀昀 猀愀氀琀眀愀琀攀爀 愀渀搀 昀爀攀猀栀眀愀琀攀爀 昀椀猀栀 愀渀搀 愀氀氀 琀栀攀 猀愀甀挀攀猀 眀栀椀挀栀 愀爀攀 琀漀 戀攀 洀愀搀攀 椀渀 愀氀氀 昀漀爀洀猀⸀ഊ
਀嬀㄀㌀ⴀ㄀㠀崀ഊPork: roasted loin, in winter and in summer, with green garlic. And which if wanted in gravy then cut it into pieces; And then cook onions in grease, and ground pepper and other spices and toasted bread, and grind in a mortar; Then temper with the water that the pork cooked in; Then put it to boil and put over the pieces which have been pulled and of salt, and all this put in a bowl with the gravy thereon.
਀ഊ[19-29]
਀伀琀栀攀爀 瀀愀爀琀猀 漀昀 昀爀攀猀栀 瀀漀爀欀Ⰰ 椀渀 眀椀渀琀攀爀 愀渀搀 椀渀 猀甀洀洀攀爀Ⰰ 眀椀琀栀 最爀攀攀渀 猀愀甀挀攀Ⰰ 眀椀琀栀漀甀琀 最愀爀氀椀挀Ⰰ 漀昀 瀀攀瀀瀀攀爀 愀渀搀 最椀渀最攀爀 愀渀搀 瀀愀爀猀氀攀礀 愀渀搀 猀愀最攀Ⰰ 琀攀洀瀀攀爀攀搀 眀椀琀栀 瘀攀爀樀甀椀挀攀 漀爀 瘀椀渀攀最愀爀 漀爀 最漀漀搀 眀椀渀攀㬀 䄀渀搀 椀昀 椀琀 椀猀 猀愀氀琀攀搀Ⰰ 眀椀琀栀 洀甀猀琀愀爀搀⸀ 吀栀攀 昀漀甀爀 昀攀攀琀 愀渀搀 琀栀攀 攀愀爀猀 愀渀搀 琀栀攀 樀漀眀氀猀 眀椀琀栀 瀀愀爀猀氀攀礀 愀渀搀 猀瀀椀挀攀猀Ⰰ 琀攀洀瀀攀爀攀搀 眀椀琀栀 瘀椀渀攀最愀爀⸀ 吀栀攀 漀昀昀愀氀 漀昀 瀀漀爀欀 椀猀 最漀漀搀 爀漀愀猀琀攀搀 眀椀琀栀 最愀爀氀椀挀 漀爀 眀椀琀栀 瘀攀爀樀甀椀挀攀⸀ 吀栀攀 猀瀀氀攀攀渀 椀渀 戀爀漀甀攀琀 椀渀 瀀椀攀挀攀猀Ⰰ 眀椀琀栀 愀 氀椀琀琀氀攀 眀愀琀攀爀 椀渀 愀 瀀愀渀Ⰰ 愀渀搀 琀栀攀渀 眀栀攀渀 椀琀 椀猀 挀漀漀欀攀搀Ⰰ 瀀漀甀爀 漀昀昀 琀栀攀 眀愀琀攀爀 愀渀搀 欀攀攀瀀 椀琀㬀 琀栀攀渀 琀愀欀攀 琀栀攀 氀椀瘀攀爀 愀渀搀 戀爀攀愀搀 愀渀搀 瀀攀瀀瀀攀爀 愀渀搀 猀瀀椀挀攀猀 愀渀搀 最爀椀渀搀 琀栀攀洀 琀漀最攀琀栀攀爀 眀椀琀栀漀甀琀 琀漀愀猀琀椀渀最 琀栀攀 戀爀攀愀搀Ⰰ 愀渀搀 琀攀洀瀀攀爀 眀椀琀栀 琀栀攀 眀愀琀攀爀 椀琀 挀漀漀欀攀搀 椀渀Ⰰ 琀栀攀渀 猀攀爀瘀攀 愀氀氀 椀渀 琀栀攀 洀愀渀渀攀爀 琀栀愀琀 䤀 栀愀瘀攀 猀愀椀搀 琀漀 礀漀甀Ⰰ 愀渀搀 琀愀欀攀 瘀椀渀攀最愀爀 愀渀搀 洀椀砀 眀椀琀栀Ⰰ 琀栀攀 琀漀愀猀琀攀搀 戀爀攀愀搀 眀攀氀氀 最爀漀甀渀搀 椀渀 愀 洀漀爀琀愀爀⸀ഊ
਀嬀㌀　ⴀ㌀㄀崀ഊFor beef -- Fresh beef with white garlic; Salted with mustard. The numbles of beef, well larded, are good in pies.
਀ഊ[32-38]
਀䘀漀爀 瘀攀愀氀 ⴀⴀ 刀漀愀猀琀攀搀 瘀攀愀氀Ⰰ 琀栀攀 氀漀椀渀 瀀愀爀戀漀椀氀攀搀 椀渀 眀愀琀攀爀Ⰰ 愀渀搀 琀栀攀渀 氀愀爀搀 愀渀搀 愀渀搀 攀愀琀 眀椀琀栀 最爀攀攀渀 最愀爀氀椀挀 漀爀 瀀攀瀀瀀攀爀⸀ 䄀渀搀 椀昀 礀漀甀 眀漀甀氀搀 氀椀欀攀 椀琀 洀椀渀挀攀搀Ⰰ 瀀愀爀戀漀椀氀 椀琀 椀渀 眀愀琀攀爀 愀渀搀 琀栀攀渀 挀甀琀 椀渀琀漀 瀀椀攀挀攀猀 椀渀 愀 瀀愀渀Ⰰ 愀渀搀 琀栀攀渀 昀爀礀 琀栀攀 瀀椀攀挀攀猀 椀渀 愀 瀀愀渀 椀渀 最爀攀愀猀攀 漀爀 戀愀挀漀渀 昀愀琀Ⰰ 愀渀搀 琀栀攀渀 瀀甀琀 戀攀愀琀攀渀 攀最最猀 琀栀攀爀攀椀渀Ⰰ 愀渀搀 琀栀攀渀 猀瀀爀椀渀欀氀攀 眀椀琀栀 瀀攀瀀瀀攀爀Ⰰ 琀栀攀渀 琀栀愀琀 椀猀 洀椀渀挀攀搀⸀ 䄀渀搀 椀昀 漀琀栀攀爀眀椀猀攀 眀愀渀琀攀搀 椀渀 愀 瀀椀攀Ⰰ 瀀愀爀戀漀椀氀 椀琀 椀渀 眀愀琀攀爀 愀渀搀 琀栀攀渀 氀愀爀搀 椀琀Ⰰ 猀氀椀挀攀 椀渀琀漀 瀀椀攀挀攀猀 愀渀搀 瀀甀琀 椀琀 椀渀 愀 瀀椀攀⸀ഊ
਀嬀㌀㤀ⴀ㐀㄀崀 䘀漀爀 猀栀攀攀瀀 ⴀⴀ 䘀爀攀猀栀 猀栀攀攀瀀Ⰰ 椀渀 眀椀渀琀攀爀 愀渀搀 椀渀 猀甀洀洀攀爀Ⰰ 洀甀猀琀 戀攀 挀漀漀欀攀搀 眀椀琀栀 猀愀最攀 愀渀搀 栀礀猀猀漀瀀 愀渀搀 瀀愀爀猀氀攀礀Ⰰ 愀渀搀 攀愀琀攀渀 眀椀琀栀 最爀攀攀渀 猀愀甀挀攀㬀 匀愀氀琀攀搀 眀椀琀栀 洀甀猀琀愀爀搀⸀ 䄀渀搀 眀栀椀挀栀 眀栀攀渀 爀漀愀猀琀椀渀最 琀栀攀 昀氀愀渀欀猀Ⰰ 挀愀渀 戀攀 攀愀琀攀渀 眀椀琀栀 琀栀攀 愀昀漀爀攀洀攀渀琀椀漀渀攀搀 猀愀甀挀攀⸀ഊ
਀嬀㐀㈀ⴀ㐀㔀崀ഊFor kid and lamb -- Meats of kid and lamb are good roasted; But first you need to parboil them and then lard slightly. And they can be eaten with a sauce of sour pepper, cooked and tempered with verjuice or wild apple juice, or with black pepper.
਀ഊ[46-52]
਀刀漀愀猀琀攀搀 瀀椀最氀攀琀⸀ 䈀甀琀 昀椀爀猀琀 礀漀甀 渀攀攀搀 琀漀 猀挀愀氀搀 愀渀搀 猀琀爀愀椀渀 琀栀攀 攀渀琀爀愀椀氀猀 愀渀搀 挀漀漀欀 愀氀氀 琀漀最攀琀栀攀爀㬀 愀渀搀 琀栀攀渀 戀漀椀氀 攀最最猀Ⰰ 琀栀攀 礀漀氀欀猀 瘀攀爀礀 栀愀爀搀Ⰰ 愀渀搀 挀漀漀欀 挀栀攀猀琀渀甀琀猀 椀渀 昀椀爀攀 愀渀搀 䴀愀礀 挀栀攀攀猀攀 椀渀 猀氀椀挀攀猀 愀渀搀 瀀攀愀爀猀 漀昀 匀愀椀渀琀 刀椀甀氀氀攀 漀爀 儀甀愀椀氀氀漀甀攀氀 嬀㈀崀 挀漀漀欀攀搀 漀渀 挀漀愀氀猀⸀ 吀栀攀渀 挀栀漀瀀 愀氀氀 琀漀最攀琀栀攀爀 愀渀搀 猀瀀爀椀渀欀氀攀 眀椀琀栀 最爀漀甀渀搀 挀椀渀渀愀洀漀渀 嬀㌀崀Ⰰ 瀀攀瀀瀀攀爀 愀渀搀 最椀渀最攀爀 愀渀搀 漀琀栀攀爀 猀瀀椀挀攀猀 愀渀搀 猀愀氀琀Ⰰ 愀渀搀 瀀甀琀 漀渀 漀渀攀 琀栀椀爀搀 漀昀 琀栀攀 瀀椀最氀攀琀 猀甀最愀爀Ⰰ 愀渀搀 搀椀瘀椀搀攀 椀渀琀漀 昀漀甀爀 瀀愀爀琀猀⸀ 䄀渀搀 椀琀✀猀 戀攀猀琀 攀愀琀攀渀 愀猀 愀 猀琀甀昀昀椀渀最⸀ഊ
਀嬀㔀㌀ⴀ㘀㄀崀ഊFor capons and hens -- Capons and hens are good roasted, with a sauce of wine in summer, in winter with aillie [4] sauce made of garlic and cinnamon and ginger, tempered with almond milk or sheep's milk. Again, cook hens with fresh herbs and salt. Again, capons and hens in brouet made of cinnamon and ginger and other spices, and add yolks of beaten eggs and then cut the meat into pieces and fry in grease. But before grind bread and the saffron and other spices, and the liver, and temper with broth, and strain through a towel, and put to boil, and beaten eggs and saffron and spices tempered with good wine.
਀ഊ[62-67]
਀吀漀 洀愀欀攀 昀愀氀猀攀 最甀攀爀渀漀渀 ⴀⴀ 䤀昀 礀漀甀 眀愀渀琀 琀漀 洀愀欀攀 昀愀氀猀攀 最甀攀爀渀漀渀 琀愀欀攀 琀栀攀 氀椀瘀攀爀猀 愀渀搀 琀栀攀 最椀稀稀愀爀搀猀Ⰰ 琀栀攀渀 挀栀漀瀀 猀洀愀氀氀Ⰰ 最爀椀渀搀 戀爀攀愀搀 愀渀搀 琀攀洀瀀攀爀 眀椀琀栀 戀爀漀琀栀Ⰰ 愀渀搀 瀀甀琀 琀漀 戀漀椀氀Ⰰ 愀渀搀 愀昀琀攀爀 愀搀搀 戀攀愀琀攀渀 攀最最 礀漀氀欀猀 愀渀搀 猀愀昀昀爀漀渀Ⰰ 琀攀洀瀀攀爀 眀椀琀栀 眀椀渀攀Ⰰ 愀渀搀 琀栀攀渀 昀爀礀Ⰰ 愀渀搀 愀搀搀 洀椀氀欀Ⰰ 愀渀搀 挀栀漀瀀 洀攀愀琀 椀渀 琀栀攀 挀爀攀猀琀Ⰰ 愀渀搀 瀀甀琀 琀漀 戀漀椀氀Ⰰ 愀渀搀 猀琀椀爀 愀氀氀 搀愀礀Ⰰ 愀渀搀 琀栀攀渀 愀搀搀 琀栀攀 攀最最猀 愀渀搀 猀愀昀昀爀漀渀Ⰰ 愀渀搀 洀椀砀 椀渀 愀 戀漀眀氀Ⰰ 愀渀搀 愀搀搀 最爀漀甀渀搀 挀椀渀渀愀洀漀渀Ⰰ 最椀渀最攀爀 愀渀搀 挀氀漀瘀攀猀 琀栀攀爀攀漀渀⸀ഊ
਀嬀㘀㠀ⴀ㘀㤀崀ഊFor geese -- Geese are good in summer with garlic, and in winter with hot pepper; And Salted in soup; and can be eaten with mustard.
਀ഊ[70-72]
਀䐀漀洀攀猀琀椀挀 搀爀愀欀攀猀 愀渀搀 搀甀挀欀猀 眀椀琀栀 栀漀琀 瀀攀瀀瀀攀爀⸀ 圀椀氀搀 搀爀愀欀攀猀 愀渀搀 搀甀挀欀猀 愀爀攀 最漀漀搀 眀椀琀栀 猀愀最攀 猀愀甀挀攀 愀渀搀 瀀愀爀猀氀攀礀 愀渀搀 挀椀渀渀愀洀漀渀 愀渀搀 最椀渀最攀爀Ⰰ 眀椀琀栀漀甀琀 瀀攀瀀瀀攀爀⸀ 䄀最愀椀渀Ⰰ 猀愀氀琀攀搀 搀甀挀欀 眀椀琀栀 洀甀猀琀愀爀搀⸀ഊ
਀嬀㜀㌀ⴀ㜀㐀崀ഊWild birds, like cranes, grouse, herons, roasted whole, with the feet and the heads.
਀ഊ[75] Moor hens, coots, noncelles, plovers roasted with hot pepper.
਀ഊ[76-79]
਀倀愀爀琀爀椀搀最攀猀Ⰰ 琀甀爀琀氀攀搀漀瘀攀猀Ⰰ 眀椀氀搀 栀攀渀猀Ⰰ 挀漀爀洀漀爀愀渀琀猀Ⰰ 愀氀氀 猀氀椀最栀琀氀礀 氀愀爀搀攀搀Ⰰ 爀漀愀猀琀攀搀Ⰰ 眀椀琀栀 愀 猀愀甀挀攀 漀昀 挀椀渀渀愀洀漀渀 愀渀搀 最椀渀最攀爀Ⰰ 眀椀琀栀漀甀琀 瀀攀瀀瀀攀爀Ⰰ 琀攀洀瀀攀爀攀搀 眀椀琀栀 眀椀渀攀⸀ 䄀最愀椀渀Ⰰ 瀀愀爀琀爀椀搀最攀猀Ⰰ 琀甀爀琀氀攀搀漀瘀攀猀 椀渀 瀀椀攀⸀ 圀椀氀搀 栀攀渀猀Ⰰ 椀渀 匀攀瀀琀攀洀戀攀爀 愀渀搀 伀挀琀漀戀攀爀Ⰰ 眀椀琀栀 猀漀甀爀 瀀攀瀀瀀攀爀⸀ഊ
਀嬀㠀　ⴀ㠀㠀崀ഊAll swans, peacocks. Firstly take out the blood by the heads all seen, after this cut thereunder the back near the shoulders and gut them, and then put them on a spit with the feet and the heads; Then grind saffron and white bread tempered with wine, and grind yolks of eggs and saffron, and paint on the birds with the feather, and cast with powder thereon, which is of all spices, strong zedoary and hart-wort. And when the swan and the peacock are cooked and pressed, then wrap them in a towel, and then take them to the tables after, and give to the lord the neck and head, and the wings and the thighs and everything else.
਀ഊ[89-92]
਀䄀氀氀 爀愀戀戀椀琀猀 愀渀搀 愀氀氀 栀愀爀攀猀 愀爀攀 最漀漀搀 椀渀 瀀椀攀猀⸀ 刀漀愀猀琀 爀愀戀戀椀琀猀 眀椀琀栀 瀀攀瀀瀀攀爀 栀漀琀 漀爀 猀漀甀爀Ⰰ 爀漀愀猀琀攀搀 眀椀琀栀 愀氀氀 琀栀攀 昀攀攀琀⸀ 一漀 栀愀爀攀 椀猀 最漀漀搀 爀漀愀猀琀攀搀Ⰰ 猀琀爀漀渀最 椀渀 猀甀洀洀攀爀⸀ 䄀渀搀 琀栀攀渀 椀琀✀猀 最漀漀搀 椀渀 瀀椀攀猀Ⰰ 猀氀椀最栀琀氀礀 氀愀爀搀攀搀⸀ 䘀爀攀猀栀 瘀攀渀椀猀漀渀Ⰰ 眀椀琀栀 栀漀琀 瀀攀瀀瀀攀爀㬀 匀愀氀琀攀搀 眀椀琀栀 洀甀猀琀愀爀搀⸀ഊ
਀嬀㤀㌀ⴀ㤀㘀崀ഊRoe Deer. The loin roasted or in pies, slightly larded, with hot pepper or with garlic sauce in winter, made of garlic and cinnamon and ginger, tempered with almond milk, -- the almonds tempered in warm water, -- and fried in grease or in bacon fat, and the sauce therein.
਀ഊ[97-100]
਀䘀漀爀 眀栀椀琀攀 搀漀甀挀栀攀琀 ⴀⴀ 䤀昀 礀漀甀 眀愀渀琀 琀漀 洀愀欀攀 眀栀椀琀攀 搀漀甀挀栀攀琀Ⰰ 琀愀欀攀 愀 栀攀渀 愀渀搀 挀漀漀欀 椀琀 椀渀 眀愀琀攀爀Ⰰ 琀栀攀渀 猀欀椀洀 漀昀昀 琀栀攀 挀爀攀猀琀Ⰰ 愀渀搀 琀愀欀攀 琀栀攀 眀栀椀琀攀 漀昀 琀栀攀 栀攀渀 愀渀搀 最爀椀渀搀 眀攀氀氀Ⰰ 琀栀攀渀 琀愀欀攀 礀漀氀欀猀 漀昀 琀栀攀 攀最最猀 挀漀漀欀攀搀 椀渀 昀椀爀攀 愀渀搀 猀攀琀 琀漀 戀漀椀氀 眀椀琀栀 愀 氀椀琀琀氀攀 愀洀椀搀漀渀⸀ 䄀氀猀漀 椀琀 挀愀渀 戀攀 洀愀搀攀 眀椀琀栀 瀀椀欀攀 漀爀 瀀攀爀挀栀⸀ 吀栀攀渀 椀琀 眀椀氀氀 戀攀 昀椀猀栀⸀ഊ
਀嬀㄀　㄀ⴀ㄀　㐀崀ഊFor cominee of hens -- If you want to make cominee of hens, take the hens and cook in wine and in water, and make boil, and skim off the crest, and cut the hens, and after take yolks of eggs, beat them well and mix with broth and add cumin, and put all together, then you will have cominee.
਀ഊ[105-110]
਀吀漀 洀愀欀攀 眀栀椀琀攀 戀爀漀甀攀琀 漀昀 栀攀渀猀Ⰰ 瀀甀琀 琀栀攀 栀攀渀猀 琀漀 挀漀漀欀 椀渀 眀椀渀攀 愀渀搀 眀愀琀攀爀Ⰰ 愀渀搀 琀愀欀攀 愀氀洀漀渀搀猀Ⰰ 最爀椀渀搀 琀栀攀洀 愀渀搀 琀攀洀瀀攀爀 眀椀琀栀 琀栀攀 戀爀漀琀栀Ⰰ 琀栀攀渀 挀漀漀欀 椀渀 愀 最漀漀搀 瀀漀琀Ⰰ 愀渀搀 挀甀琀 琀栀攀 栀攀渀猀 椀渀琀漀 瀀椀攀挀攀猀 愀渀搀 昀爀礀 琀栀攀洀Ⰰ 琀栀攀渀 瀀甀琀 攀瘀攀爀礀琀栀椀渀最 琀漀最攀琀栀攀爀 椀渀琀漀 琀栀攀 瀀漀琀 琀漀 戀漀椀氀㬀 琀栀攀渀 琀愀欀攀 愀氀洀漀渀搀猀 愀渀搀 挀氀漀瘀攀猀 愀渀搀 挀椀渀渀愀洀漀渀 愀渀搀 氀漀渀最 瀀攀瀀瀀攀爀 愀渀搀 漀爀愀最攀 愀渀搀 最愀氀椀渀最愀氀攀 愀渀搀 猀愀昀昀爀漀渀 愀渀搀 猀甀最愀爀Ⰰ 琀栀攀渀 琀攀洀瀀攀爀 眀椀琀栀 愀 氀椀琀琀氀攀 瘀椀渀攀最愀爀 愀渀搀 瀀甀琀 愀氀氀 琀漀最攀琀栀攀爀⸀ 吀栀攀渀 礀漀甀 栀愀瘀攀 愀 最漀漀搀 戀爀漀甀攀琀⸀ഊ
਀嬀㄀㄀㄀ⴀ㄀㄀㐀崀ഊFor a subtle English brouet -- If you want to make subtle English brouet, take hens and cook the livers, then take chestnuts then cut them from the hulls and grind together, then temper with the broth that the hens were cooked in, and add ginger, saffron and long pepper and mix with clear broth, then put together.
਀ഊ[115-118]
਀䘀漀爀 愀 最爀愀瘀攀 漀昀 猀洀愀氀氀 戀椀爀搀猀 ⴀⴀ 䤀昀 礀漀甀 眀愀渀琀 琀漀 洀愀欀攀 愀 最爀愀瘀攀 漀昀 猀洀愀氀氀 戀椀爀搀猀Ⰰ 瀀甀琀 琀栀攀 戀椀爀搀猀 琀漀 挀漀漀欀 椀渀 愀 瀀漀琀 愀氀氀 挀漀瘀攀爀攀搀 眀椀琀栀 挀爀椀猀瀀攀搀 戀愀挀漀渀Ⰰ 愀渀搀 愀搀搀 眀椀渀攀 愀渀搀 眀愀琀攀爀 愀渀搀 瀀攀瀀瀀攀爀 愀渀搀 最椀渀最攀爀Ⰰ 愀渀搀 欀攀攀瀀 眀攀氀氀 挀漀瘀攀爀攀搀 琀栀愀琀 猀琀攀愀洀 搀漀攀猀渀✀琀 攀猀挀愀瀀攀 琀栀愀琀 愀氀氀 眀椀氀氀 戀攀 挀漀漀欀攀搀⸀ഊ
਀嬀㄀㄀㤀ⴀ㄀㈀㐀崀ഊFor blanc mengier -- If you want to make blanc mengier, take the wings and feet of hens and put to cook in water, and take a little rice and temper it with clear water, then the cook it over a small fire, and then shred the meat into small hairs and put it to cook with a little sugar. If you have no lac [5]. And if you want, then put to cook rice along with the broth of the hen or with let of almonds. Then it will not be reddened.
਀ഊ[125=128]
਀吀栀攀 猀琀愀爀琀 漀昀 琀栀攀 漀昀 猀愀氀琀眀愀琀攀爀 愀渀搀 昀爀攀猀栀眀愀琀攀爀 昀椀猀栀 ⴀⴀ 匀琀甀爀最攀漀渀 椀猀 愀 爀漀礀愀氀 昀椀猀栀 愀渀搀 猀栀漀甀氀搀 戀攀 挀甀琀 椀渀琀漀 瀀椀攀挀攀猀Ⰰ 愀渀搀 琀栀攀渀 琀栀攀 瀀椀攀挀攀猀 瀀甀琀 漀渀琀漀 愀 猀瀀椀琀 愀渀搀 愀氀氀 琀栀攀 漀琀栀攀爀猀 氀椀欀攀眀椀猀攀⸀ 䄀渀搀 挀漀漀欀 椀琀 椀渀 眀愀琀攀爀 椀昀 礀漀甀 眀愀渀琀 琀漀 攀愀琀 眀椀琀栀 栀漀琀 瀀攀瀀瀀攀爀 漀爀 眀椀琀栀 瀀愀爀猀氀攀礀Ⰰ 愀渀搀 眀椀琀栀 昀攀渀渀攀氀 愀渀搀 眀椀渀攀 猀漀甀爀⸀ 吀栀攀 猀愀氀琀攀搀 眀椀琀栀 洀甀猀琀愀爀搀⸀ഊ
਀嬀㄀㈀㤀ⴀ㄀㌀　崀ഊIf you want to make a comminee of fish, take cumin and almonds, then grind them and temper with clear water and sieve them and put in with the fish.
਀ഊ[131-136]
਀䤀昀 礀漀甀 眀愀渀琀 琀漀 洀愀欀攀 猀愀爀爀愀最椀渀攀攀Ⰰ 琀愀欀攀 攀攀氀猀Ⰰ 琀栀攀渀 猀挀漀爀挀栀 琀栀攀洀㬀 䄀渀搀 琀栀攀渀 挀甀琀 琀栀攀洀 椀渀琀漀 瀀椀攀挀攀猀Ⰰ 愀渀搀 猀愀氀琀 琀栀攀洀 愀渀搀 昀爀礀 琀漀最攀琀栀攀爀㬀 吀栀攀渀 琀愀欀攀 戀爀攀愀搀 愀渀搀 猀甀最愀爀Ⰰ 愀渀搀 最爀椀渀搀 愀氀氀 琀漀最攀琀栀攀爀Ⰰ 愀渀搀 琀攀洀瀀攀爀 眀椀琀栀 眀椀渀攀 愀渀搀 瘀攀爀樀甀椀挀攀Ⰰ 愀渀搀 瀀甀琀 愀氀氀 琀漀 戀漀椀氀 眀椀琀栀 琀栀攀 攀攀氀猀㬀 琀栀攀渀 琀愀欀攀 挀椀渀渀愀洀漀渀 愀渀搀 氀愀瘀攀渀搀攀爀 愀渀搀 挀氀漀瘀攀猀Ⰰ 愀渀搀 最爀椀渀搀 琀栀攀洀 愀氀氀 琀漀最攀琀栀攀爀 愀渀搀 琀攀洀瀀攀爀 眀椀琀栀 愀 氀椀琀琀氀攀 瘀椀渀攀最愀爀㬀 吀栀攀渀 瀀甀琀 椀琀 眀椀琀栀 琀栀攀 攀攀氀猀 愀渀搀 挀漀瘀攀爀 眀攀氀氀 愀渀搀 瀀甀琀 漀瘀攀爀 琀栀攀 昀椀爀攀⸀ഊ
਀嬀㄀㌀㜀ⴀ㄀㐀　崀ഊFor milk of Provence -- If you want to make milk of Provence, take almonds, then grind them and temper with wine and water, then take whole parsley and onions cut in rings and mix with eels, and fry all together; then take whole saffron and water and long pepper.
਀ഊ[141-143]
਀䤀昀 礀漀甀 眀愀渀琀 琀漀 洀愀欀攀 瀀椀欀攀 最愀氀攀渀琀椀渀攀Ⰰ 琀愀欀攀 瀀攀瀀瀀攀爀 愀渀搀 挀椀渀渀愀洀漀渀 愀渀搀 最椀渀最攀爀Ⰰ 愀渀搀 最爀椀渀搀 愀氀氀 琀漀最攀琀栀攀爀 愀渀搀 琀攀洀瀀攀爀 椀琀 眀椀琀栀 猀琀爀漀渀最 瘀椀渀攀最愀爀 愀渀搀 挀漀漀欀 礀漀甀爀 昀椀猀栀 愀渀搀 瀀甀琀 琀栀攀爀攀椀渀⸀ഊ
਀嬀㄀㐀㐀ⴀ㄀㔀㌀崀ഊIf you want to make lamprey galentine, take leavened bread and grind and put it to cook with the blood of the lampreys, and good white wine, and be leavened in the same good wine, and then add a great plenty of pepper and salt that it is enough; then take the lampreys and put them on a towel to cool, and Then take bread, grind it and temper with vinegar. And when you have done this, then strain it through a sieve, and then put it in a clean pan and make it boil and stir all day that it doesn't burn; then put it to cool and stir it well, and then take your ground ginger, cinnamon and cloves, then add nicely on your lampreys and cook, and add your bariz [6].
਀ഊ[154-160]
਀䤀昀 礀漀甀 眀愀渀琀 琀漀 洀愀欀攀 昀椀猀栀 樀攀氀氀礀Ⰰ 戀爀攀愀欀 琀栀攀 戀愀挀欀 漀昀 琀栀攀 昀椀猀栀 愀渀搀 挀甀琀 椀琀 椀渀琀漀 瀀椀攀挀攀猀Ⰰ 琀栀愀琀 椀猀 琀漀 猀愀礀㨀 挀愀爀瀀 愀渀搀 琀攀渀挀栀Ⰰ 戀爀攀愀洀 愀渀搀 琀甀爀戀漀琀Ⰰ 愀渀搀 瀀甀琀 琀漀 挀漀漀欀 椀渀 最漀漀搀Ⰰ 猀琀爀漀渀最 眀椀渀攀㬀 吀栀攀渀 琀愀欀攀 挀椀渀渀愀洀漀渀Ⰰ 最椀渀最攀爀Ⰰ 氀漀渀最 瀀攀瀀瀀攀爀Ⰰ 最愀氀椀渀最愀氀攀Ⰰ 氀愀瘀攀渀搀攀爀 愀渀搀 愀 氀椀琀琀氀攀 猀愀昀昀爀漀渀㬀 吀栀攀渀 最爀椀渀搀 愀渀搀 瀀甀琀 愀氀氀 琀漀最攀琀栀攀爀㬀 䄀渀搀 眀栀攀渀 礀漀甀 猀琀爀愀椀渀 椀琀 漀昀 琀栀攀 昀椀爀攀Ⰰ 琀栀攀渀 椀渀 琀愀欀攀 漀甀琀 琀栀攀 昀椀猀栀 椀渀 愀 戀漀眀氀 愀渀搀 瀀漀甀爀 琀栀攀爀攀漀渀㬀 愀渀搀 椀昀 礀漀甀 猀攀攀 琀栀愀琀 椀琀 椀猀 琀漀漀 琀栀椀挀欀Ⰰ 琀栀攀渀 猀椀攀瘀攀 椀琀 愀渀搀 氀攀琀 椀琀 挀漀漀氀 甀渀琀椀氀 琀栀攀 洀漀爀渀椀渀最Ⰰ 愀渀搀 戀礀 琀栀攀渀 琀愀欀攀 椀琀 氀椀欀攀眀椀猀攀 氀椀欀攀 樀攀氀氀礀⸀ഊ
਀嬀㄀㘀㄀ⴀ㄀㘀㔀崀ഊIf you want to make blanc mengier in cream, take rice and cook it in water, and puree it when it is cooked, and seal the pot, and dry it well; then grind it, temper with almond milk and stir all day; and then mix in a bowl and sprinkle with spices and cloves or with fried almonds.
਀ഊ[166-169]
਀䤀昀 礀漀甀 眀愀渀琀 琀漀 洀愀欀攀 挀爀攀愀洀 昀氀愀渀猀Ⰰ 琀愀欀攀 攀攀氀猀 琀栀攀渀 爀攀洀漀瘀攀 琀栀攀 戀漀渀攀猀Ⰰ 眀栀攀渀 琀栀攀礀 愀爀攀 挀漀漀欀攀搀㬀 吀栀攀渀 最爀椀渀搀 琀栀攀洀 眀攀氀氀 椀渀 愀 洀漀爀琀愀爀Ⰰ 愀渀搀 愀搀搀 愀 氀椀琀琀氀攀 最椀渀最攀爀 愀渀搀 愀 氀椀琀琀氀攀 猀愀昀昀爀漀渀 愀渀搀 眀椀渀攀⸀ 䄀渀搀 漀昀 琀栀愀琀 洀椀砀琀甀爀攀 洀愀欀攀 昀氀愀渀猀 漀爀 琀愀爀琀猀 漀爀 ⸀⸀⸀ഊ
਀嬀㄀㜀　ⴀ㄀㜀㌀崀ഊTo make norse pies, take a bit of pike or other fish and boil it; then cut into pieces like dice, and add ginger and cinnamon, and temper with a little wine; Then put it in your pie. And make it small and fry in oil.
਀ഊ[174-178]
਀䤀昀 礀漀甀 眀愀渀琀 琀漀 洀愀欀攀 瀀椀攀猀 眀栀椀挀栀 栀愀瘀攀 琀栀攀 昀氀愀瘀漀爀 漀昀 挀栀攀攀猀攀Ⰰ 漀爀 挀爀攀愀洀 昀氀愀渀猀Ⰰ 琀愀欀攀 琀栀攀 猀漀昀琀 爀漀攀 漀昀 挀愀爀瀀 漀爀 瀀椀欀攀Ⰰ 愀渀搀 戀爀攀愀搀㬀 吀栀攀渀 最爀椀渀搀 愀氀氀 琀漀最攀琀栀攀爀 愀渀搀 琀攀洀瀀攀爀 眀椀琀栀 愀氀洀漀渀搀 洀椀氀欀⸀ 䄀渀搀 椀昀 礀漀甀 猀攀攀 椀琀 椀猀 琀漀漀 眀栀椀琀攀Ⰰ 琀栀攀渀 愀搀搀 愀 氀椀琀琀氀攀 猀愀昀昀爀漀渀⸀ 䄀渀搀 漀昀 琀栀椀猀 礀漀甀 挀愀渀 洀愀欀攀 礀漀甀爀 瀀椀攀猀 愀渀搀 挀爀攀愀洀 昀氀愀渀猀Ⰰ 琀栀愀琀 眀椀氀氀 栀愀瘀攀 琀栀攀 昀氀愀瘀漀爀 漀昀 挀栀攀攀猀攀⸀ഊ
਀嬀㄀㜀㤀ⴀ㄀㠀　崀ഊHere are the lessons of the fish roe and other meats -- Fresh conger is good with green sauce made of sage and parsley and pepper and ginger, tempered with vinegar or verjuice.
਀ഊ[181]
਀䘀爀攀猀栀 猀愀氀洀漀渀 眀椀琀栀 栀漀琀 瀀攀瀀瀀攀爀⸀ 匀愀氀琀攀搀 眀椀琀栀 洀甀猀琀愀爀搀Ⰰ 椀渀 眀椀渀琀攀爀 愀渀搀 椀渀 猀甀洀洀攀爀⸀ഊ
਀嬀㄀㠀㈀ⴀ㄀㠀㔀崀ഊPike with green sauce. Pike with galentine. Pike with red fish broth: firstly roast, and then in must or pear cider in a pan, and make it boil; and take powder of all manner of spices and bread, temper with the broth which is in the pan, and then add to the bowl, the fish therein.
਀ഊ[186]
਀倀攀爀挀栀 眀椀琀栀 眀椀渀攀 猀愀甀挀攀⸀ഊ
਀嬀㄀㠀㜀ⴀ㄀㠀㤀崀ഊEels in pies. Item, salted eels, cooked in water, with mustard. All freshwater fish which are cooked in water, are good with green sauce. Salted with mustard.
਀ഊ[190-192]
਀䘀漀爀 戀爀攀愀洀 挀漀漀欀攀搀 椀渀 眀愀琀攀爀Ⰰ 眀椀琀栀 猀漀甀爀 瀀攀瀀瀀攀爀 漀昀 瀀攀瀀瀀攀爀Ⰰ 挀椀渀渀愀洀漀渀 愀渀搀 最椀渀最攀爀Ⰰ 琀攀洀瀀攀爀攀搀 眀椀琀栀 瘀攀爀樀甀椀挀攀⸀ 䄀渀搀 瀀甀琀 眀椀琀栀 琀栀攀 洀攀愀琀 漀昀 愀 昀椀猀栀 漀渀 琀栀攀 昀椀爀攀 椀渀 愀 瀀愀渀 椀渀 瀀椀攀挀攀猀⸀ഊ
਀嬀㄀㤀㌀崀ഊLoach and chub with green sauce; Cooked and Fried, with mustard.
਀ഊ[194]
਀匀挀愀氀氀漀瀀猀 椀渀 最爀愀瘀礀 漀爀 挀漀漀欀攀搀 椀渀 眀愀琀攀爀Ⰰ 眀椀琀栀 瀀攀瀀瀀攀爀 愀渀搀 最椀渀最攀爀⸀ഊ
਀嬀㄀㤀㔀ⴀ㄀㤀㘀崀ഊRay, dogfish, pike, brotele [7] with white garlic. Salted with mustard.
਀ഊ[197]
਀匀洀攀氀琀 眀椀琀栀 猀漀甀爀 瀀攀瀀瀀攀爀Ⰰ 洀愀搀攀 眀椀琀栀 最椀渀最攀爀 愀渀搀 挀椀渀渀愀洀漀渀⸀ഊ
਀嬀㄀㤀㠀ⴀ㈀　　崀ഊBars [8] of sweet water roasted on the grill, a little fire underneath, that it doesn't burn on the grill, with verjuice. And if it is cooked in water, with green sauce is eaten.
਀ഊ[201-205]
਀䘀爀攀猀栀 洀愀挀欀攀爀攀氀 椀猀 最漀漀搀 椀渀 瀀椀攀猀Ⰰ 猀瀀爀椀渀欀氀攀搀 眀椀琀栀 愀 氀椀琀琀氀攀 瀀攀瀀瀀攀爀 愀渀搀 愀 氀椀琀琀氀攀 最爀漀甀渀搀 猀瀀椀挀攀猀 愀渀搀 猀愀氀琀⸀ 䤀琀攀洀Ⰰ 爀漀愀猀琀攀搀 昀爀攀猀栀 洀愀挀欀攀爀攀氀 椀猀 最漀漀搀 眀椀琀栀 挀愀洀攀氀椀渀攀 猀愀甀挀攀Ⰰ 眀椀琀栀漀甀琀 最愀爀氀椀挀Ⰰ 眀椀琀栀 挀椀渀渀愀洀漀渀 愀渀搀 最椀渀最攀爀Ⰰ 琀攀洀瀀攀爀攀搀 眀椀琀栀 猀漀甀爀 眀椀渀攀⸀ 吀栀愀琀 眀栀椀挀栀 椀猀 挀漀漀欀攀搀 椀渀 眀愀琀攀爀Ⰰ 攀愀琀 眀椀琀栀 愀 猀愀甀挀攀 洀愀搀攀 漀昀 瀀攀瀀瀀攀爀 愀渀搀 挀椀渀渀愀洀漀渀 愀渀搀 最椀渀最攀爀⸀ 匀愀氀琀攀搀 眀椀琀栀 洀甀猀琀愀爀搀 漀爀 愀 眀椀渀攀 猀愀甀挀攀⸀ഊ
਀嬀㈀　㘀ⴀ㈀　㠀崀ഊFresh cod should be cooked in well salted water and if you want to eat with white aillie of garlic and almonds, temper with vinegar and fry in oil. Salted with mustard.
਀ഊ[209-211]
਀倀氀愀椀挀攀Ⰰ 昀氀漀甀渀搀攀爀Ⰰ 挀漀漀欀攀搀 椀渀 眀愀琀攀爀Ⰰ 眀椀琀栀 愀 眀椀渀攀 猀愀甀挀攀⸀ 䤀琀攀洀Ⰰ 瀀氀愀椀挀攀Ⰰ 昀氀漀甀渀搀攀爀 眀椀琀栀 愀 最愀氀攀渀琀椀渀攀 漀昀 猀愀最攀 愀渀搀 瀀愀爀猀氀攀礀 愀渀搀 挀椀渀渀愀洀漀渀 愀渀搀 最椀渀最攀爀 愀渀搀 漀琀栀攀爀 猀瀀椀挀攀猀Ⰰ 琀攀洀瀀攀爀攀搀 眀椀琀栀 瘀椀渀攀最愀爀⸀ഊ
਀嬀㈀㄀㈀ⴀ㈀㄀㌀崀ഊFresh whiting with garlic, bread and mixed with verjuice of grain. Salted with mustard.
਀ഊ[214-215]
਀䜀甀爀渀愀爀搀 挀漀漀欀攀搀 椀渀 眀愀琀攀爀 眀椀琀栀 挀愀洀攀氀椀渀攀 猀愀甀挀攀 琀攀洀瀀攀爀攀搀 眀椀琀栀 瘀椀渀攀最愀爀⸀ 䤀琀攀洀Ⰰ 最甀爀渀愀爀搀 眀椀琀栀 栀漀琀 瀀攀瀀瀀攀爀⸀ഊ
਀嬀㈀㄀㘀ⴀ㈀㄀㜀崀ഊHerring fresh and powdered with ail [9]. Herring of Gernemus with verjuice or with mustard. Fresh herring cooked in water with hot pepper.
਀ഊ[218-219]
਀圀栀椀琀攀 挀甀琀琀氀攀昀椀猀栀 眀椀琀栀 愀椀氀氀椀攀 漀昀 瘀椀渀攀最愀爀⸀ 䤀琀攀洀Ⰰ 挀甀琀琀氀攀昀椀猀栀 椀渀 漀渀椀漀渀 最爀愀瘀礀Ⰰ 愀氀猀漀 昀爀椀攀搀 椀渀 漀椀氀Ⰰ 眀椀琀栀 猀琀爀愀椀渀攀搀 愀氀洀漀渀搀猀 愀渀搀 瀀攀瀀瀀攀爀 愀氀氀 琀漀最攀琀栀攀爀⸀ഊ
਀嬀㈀㈀　ⴀ㈀㈀㄀崀ഊOysters in gravy, first cooked in water and onions, with pepper and saffron and with an aillie of almonds. Oysters again with salt and bread well leavened.
਀ഊ[222]
਀倀甀琀 猀琀甀爀最攀漀渀 愀渀搀 琀栀愀琀 眀栀椀挀栀 昀漀氀氀漀眀猀 愀昀琀攀爀 挀漀渀最攀爀⸀ 䤀琀 椀猀 爀椀最栀琀⸀ഊ
਀嬀㈀㈀㌀ⴀ㈀㈀㔀崀ഊAny idiot that can serve in good house, should have all of that which is in this roll, written in his heart or written below here. And which doesn't have it, can not serve well with thanks of his master.
਀ഊ[226-228]
਀䠀攀爀攀 攀渀搀猀 琀栀攀 琀爀攀愀琀礀 漀昀 洀愀欀椀渀最 愀渀搀 渀愀洀椀渀最 愀氀氀 戀攀瘀攀爀愀最攀猀 氀椀欀攀 眀椀渀攀Ⰰ 挀氀愀爀攀琀Ⰰ 洀甀爀爀攀礀 愀渀搀 洀愀渀礀 漀琀栀攀爀猀Ⰰ 嬀㄀　崀 愀渀搀 漀昀 渀愀洀椀渀最 愀渀搀 猀攀爀瘀椀渀最 愀氀氀 洀攀愀琀猀 戀礀 琀栀攀 洀愀渀礀 洀攀琀栀漀搀猀 漀昀 洀愀渀礀 挀漀甀渀琀爀椀攀猀⸀ഊ
਀ⴀⴀⴀⴀഊ
਀吀爀愀渀猀氀愀琀漀爀✀猀 一漀琀攀猀㨀ഊ1. I do not have a translation for "noncelle", though from context it is evidently some sort of game bird.
਀ഊ2. I do not have a translation for "quaillouel"
਀ഊ3. All instances of "cinnamon" were spelling variants of "canelle" in the original source, and are therefore assumed to be Cassia (Cinnamomum cassia).
਀ഊ4. The word "aillie" is particularly problematic. Modernly it would indicate a garlic sauce, but its use in this source is not consistent with that translation. Used as a verb it could also mean to mix or add a sauce, but again its use in this source is not consistent with that translation. I leave it here untranslated, as if it is the proper name of a category of admixtures which may or may not contain garlic.
਀ഊ5. Lac = a red colorant/pigment.
਀ഊ6. I do not have a translation for "bariz"
਀ഊ7. I do not have a translation for "brotele"
਀ഊ8. Bar = Galeichthys marinus, a fresh-water fish resembling a bass. "The Viandier of Taillevent", Terence Scully (trans.), ISBN: 0-77660174-1
਀ഊ9. While "ail" could be translated as "garlic", it does not match all the other occurrences of garlic in the original source ("aus"). Maybe this is meant to be ale?
਀ഊ10. The first part of this last paragraph suggests a copyist's error, since none of the recipes have anything to do with beverages.
਀ഊThe original translation of this text can be found here:
਀栀琀琀瀀㨀⼀⼀眀眀眀⸀洀攀搀椀攀瘀愀氀挀漀漀欀攀爀礀⸀挀漀洀⼀渀漀琀攀猀⼀氀攀猀猀漀渀猀⸀栀琀洀氀ഊ
਀吀栀漀猀攀 椀渀琀攀爀攀猀琀攀搀 椀渀 洀攀搀椀攀瘀愀氀 挀漀漀欀椀渀最 猀栀漀甀氀搀 氀漀漀欀 愀琀 琀栀攀 漀琀栀攀爀 猀攀挀琀椀漀渀猀 漀昀 琀栀椀猀 猀椀琀攀 愀猀 眀攀氀氀⸀ഊ
਀㰀琀栀攀 攀渀搀㸀ഊEdited by Mark S. Harris	Enseignements-art	Page 8 of 8
਀ഊ