Detail View: Medieval Collection: Capons in councy
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Image Number:
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JRL220800041
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Reference Number:
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English MS 7
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Previous Accession Number:
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Crawford MS 18
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Link to Catalogue:
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Image Title:
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Capons in councy
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Parent Work Title:
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Forme of Cury
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Alternative Parent Work Title:
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Fourme of Curye
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Creator:
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Master Chef of King Richard II of England
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Creator Role:
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Author
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Date Created:
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14th century [late]
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Page:
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20r
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Image Sequence Number:
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020r
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Description:
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The recipe on this page is the continuation for making 'Capons in councy', the title of the next recipe for 'Hares in talbotes' appears at the bottom. The written space is 92 x 50 mm and the hand is anglicana formata.
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Transcription:
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and hewe hem to gobett(es) & cast he(m) in a pot. do þ(er)to clene broth. seeþ hem þat þey be tendur. tak brede and þe self broth and drawe hit vp y fer(er). tak(e) strong poudo(ur) & safro(u)n & salt and cast þ(er) to. tak ayro(n)n & seeþ he(m) harde. tak out þe yolk(es) and hewe þe white. tak þe pot fro þe fyre & cast þe white þ(er)inne. messe þe disch(es) þ(er)w(i)t(h) & lay þe yolkes ahone hole and flour(es) hit w(i)t(h) clowes. & s(er)ue hit forth. (.xxiij.) Hares in talbotes.
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Language Code:
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enm-GB
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Language:
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English, Middle (1100-1500)
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Subject:
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Cookery
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Subject:
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Recipes
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Category of Material:
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Manuscripts
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Sub-Category:
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Codex
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Technique Used:
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Handwriting
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Medium:
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Ink
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Support:
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Vellum
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Time Period Covered:
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1200 - 1500 CE
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Places Covered:
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England
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People Covered:
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Richard II, King of England, 1367-1400
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Item Height:
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142 mm
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Item Width:
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100 mm
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Current Repository:
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The University of Manchester Library, U.K.
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Provenance:
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Walsh, Johannes
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Provenance:
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Lindsay family Earls of Crawford and Balcarres, former owner
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Rights Holder - Image:
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The University of Manchester Library
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Access Rights:
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References:
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Parts of this catalogue have been reproduced from Ker, N.R., 'Medieval manuscripts in British libraries, vol. III, Lampeter-Oxford' (Oxford: Clarendon Press, 1983), p. 401. By kind permission of Oxford University Press
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References:
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Tyson, Moses, 'Hand-List of the Collection of English Manuscripts in the John Rylands Library' (1928), p. 8
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Bibliographic Citation:
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Hieatt, Constance B., and Butler, S., 'Curye on Inglysch, English Culinary Manuscripts of the Fourteenth Century (Including the Forme of Cury)' (London: Published for The Early English Text Society by the Oxford University Press, 1985).
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Cost:
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Bought by Lord Crawford in 1872 for £31.00 through Bernard Quaritch.
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Date Captured (yyyy-mm-dd):
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2022-08-02
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Multi Page Number:
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205
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Image Creation Technique:
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Digital capture by The University of Manchester Library
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Date Image Added (yyyy-mm):
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2022-09
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Metadata Language:
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eng-GB
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Collection Code:
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Medieval
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