Dinner and a Movie

Richard II
Menu

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TO START

FRYTOUR OF PASTERNAKES OF APPLES

Take skyrwater and pasternakes and apples, & parboile hem, make a batour of flour and
ayrenn, cast erto ale. safroun & salt. wete hem in e batour and frye hem in oile or in
grece. do erto Almaund Mylk. & serue it forth.

MAKKE

Take drawen benes and see hem wel. take hem up of the water and cast hem in a morter
grynde hem al to doust til ei be white as eny mylk, chawf a litell rede wyne, cast
eramong in e gryndyng, do erto salt, leshe it in disshes. anne take Oynouns and
mynce hem smale and see hem in oile til ey be al broun. and florissh the dishes
therwith. and serue it forth.

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MAIN

BUKKENADE

Take Hennes oer Conynges oer Veel oer oer Flessh an hewe hem to gobettes waische
it and hit well. grynde Almandes unblaunched and drawe hem up with e broth cast er
inne raysons of Corance. sugur. Powdour gyngur erbes ystewed in grees. Oynouns and
Salt. If it is to to thynne. alye it up with flour of ryse oer with oer thyng and colour it
with Safroun.

LOSEYNS [1]. XX.II. IX.

Take gode broth and do in an erthen pot, take flour of payndemayn and make erof past
with water. and make erof thynne foyles as paper with a roller, drye it harde and see it
in broth take Chese ruayn grated and lay it in disshes with powdour douce. and lay eron
loseyns isode as hoole as ou mizt. and above powdour and chese, and so twyse or thryse,
& serue it forth.

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AFTER

ROSEE

Take thyk mylke as to fore welled. cast erto sugur a gode porcioun pynes. Dates
ymynced. canel. & powdour gynger and see it,and alye it with flores of white Rosis, and
flour of rys, cole it, salt it & messe it forth. If ou wilt in stede of Almaunde mylke, take
swete cremes of kyne.

SAMBOCADE

Take and make a Crust in a trape. & take a cruddes and wryng out e wheyze. and drawe
hem urgh a straynour and put in e straynour crustes. do erto sugur the ridde part &
somdel whyte of Ayrenn. & shake erin blomes of elren. & bake it up with curose & messe
it forth.