Home › Old English Dishes › Old English Dishes: Take

Old English Dishes: Take

In the "Kalendare de Potages dyuers" appears this recipe for A goos in hogepotte: "Take a Goos, & make hure clene, & hacke hyre to gobettys, & put yn a potte, & Water to, & sethe togederys; than take Pepir & Brennyd brede or Blode y-boylyd, & grynd y-fere Gyngere & Galyngale & Comyn, & temper vppe with Ale, and putte it ther-to; & mynce Oynonys, & frye hem in freysshe grece, & do ther-to a porcyon of Wyne."

A strange entremets was one termed Vyolette, accompanied by these directions: "Take Flourys of Vyolet, boyle hem, presse hem, bray hem smal, temper hem vppe with Almaunde mylke, or gode Cowe Mylke, a-lye it with Amyndown or Flowre of Rys; take Sugre y-now, an putte ther-to, or hony in defaute; coloure it with the same that the flowrys be on y'peynted a-boue."