Furmente with porpays (recipe)
From Cunnan
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Period Recipe
From the Forme of Cury.
- FURMENTE WITH PORPEYS. C. XVI.
- Take clene whete and bete it small in a morter and fanne out clene the doust, şenne waisthe it clene and boile it tyl it be tendre and broun. şanne take the secunde mylk of Almaundes & do şerto. boile hem togidur til it be stondyng, and take şe first mylke & alye it up wiş a penne. take up the porpays out of the Furmente & leshe hem in a dishe with hoot water. & do safroun to şe furmente. and if the porpays be salt. seeş it by hym self, and serue it forth.
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Notes
- Penne. Feather, or pin. Ms. Ed. 28.
