Övrigt

Rys of flesh
(Forme of Cury, no 12, sent 1300-tal.)

Ris med buljong och mandelmjölk.

Ryse of flessh. Take ryse and waisshe hem clene, and do hem in an erthen pot with gode broth and lat hem seeþ wel. Aftirward take almound mylke and do þerto, and colour it wiþ safroun & salt, & messe it forth. (Hieatt and Butler, 1985, Forme of Cury, nr 12)

Ingredienser

5 dl	ris
12 dl	buljong
1 dl	mandelmjölk
	saffran

Blank desure
(Forme of Cury, no 78, sent 1300-tal.)

Oftast är denna rätt inte vegetarisk, men denna fastevariant är både god och lämplig för vegetarianer.

For to make blank desure, take þe ` zolkys of egges sodyn & temper it wyþ mylk of a kow, do þerto comyn & safroun & flowre of ris or wastrel bred myced, & grynd in a morter & temper it vp wyþ þe milk; & make it boyle & do þerto wit of egges coruyn smal. & tak fat chese & kerg þerto want þe licour is boylyd, & serue it forth. (Hieatt and Butler, 1985, Diuersa Servicia, nummer 78)

Ingredienser

10	hårdkokta ägg, uppdelade i vitor och gulor
1 dl	ströbröd
X dl	mjölk
x dl
	kummin
	saffran

Frumenty
(Forme of Cury, no 1, sent 1300-tal.)

Kokt matvete, ett bra alternativ till ris.

To make frumente. Tak clene whete & bray yt wel in a mortar tyl þe holes gon of; seþe it til it breste in water. Nym it vp & lat it cole. tak goog broþ & swete mylk of kyn or of almand & tempere it þerwith. Nym ` zelkys of eyren rawe & safroun & cas þerto; salt it; lat it nau` zt boyle after þe ayren ben cast þerinne. Messe it forth with venesoun or with fat motoun fresch. (Hieatt and Butler, 1985, Forme of Cury, nr 1)

Losyns
(Forme of Cury, no 50, sent 1300-tal.)

Losyns. Take good broth and do in am erthen po. Take flour of payndemayn and make þereof a past with water, and make þereof thynne foyles as paper with a roller; drye it harde and seeþ in a broth. Take chese ruayn grated and lay it in disshes with powdour douce, anbd lay þereon loseyns isode as hoole as þou mu` zt, and above powdour and chese; and so twyse or thryse, & serue it forth. (Hieatt and Butler, 1985, Forme of Cury, nr 50)

Sawgeat
(Forme of Cury, no 169, sent 1300-tal.)

Detta är en äggröra med korv och salvia. Snabblagat och gott.

Sawgeat. Take sawge; grynde it and temper it vp with ayren. Take sausege & kerf hym to gobetes, and cast it in a possynet, and do þerwiþ grece & frye it. Whan it is fryed yno` z, cast þerto sawge with ayren; make it not to harde. Cast þerto powdour douce & messe it forth. If it be in ymbre day, take sauge, buttur, & ayren, and lat it stonde wel by þe sauge, & serue it forth. (Hieatt and Butler, 1985, Forme of Cury, nummer 169)

Sawse camleyne
(Forme of Cury, no 131, sent 1300-tal.)

Standardsåsen under den här perioden, till både kött och fisk (en del författare specificerar en vitlöksvarient till fisk). Det här är en kallrörd version som passar utmärkt till kött, särskilt grillat eller stekt, men även till skinka.

Take raysons of courance & kyrnels of notys & crustes of brede & powdour of gynger,clowes,flour of canel; bray it wel togyder and do þerto salt. Temper it up with vyneger, and serve it forth. (Hieatt and Butler, 1985, sid. 131)

Lumbard mustard
(Forme of Cury, nr 150, sent 1300-tal)

Lumbard mustard. Take mustard seed and waisshe it, & drye in in an ovene. Grynde it drye; sarse it thurgh a sarse. Carifie hony with wyne & vyneger, & stere it wel togedre and make it thikke ynow` z; & whan þou wilt spende þerof make it thynne with wyne.(Hieatt and Butler, 1985, Forme of Cury, nr 150)