Recipes from John Crophill's Commonplace Book (Harley MS 1735)
This manuscript is dated before 1485.
The 68 recipes in John Crophill's Commonplace Book are on pages 16v through 28v.
Images of the original manuscript are freely available on the British Library website.
I have done my best to provide an accurate, but readable transcription. Common abbreviations have been expanded, the letters thorn and yogh have been replaced with their modern equivalents, and some minor punctuation has been added.
Copyright © 2015 by Daniel Myers, MedievalCookery.com
Tak the hert the lunge the lyvore the mydre the guttis skoure the guttys with salt seth hem hew hem smal tak pepyr & bred grounde to gydre tempre it up with brothz colour it up with blood lye it with yelkys of eyren yf thou do yt to browes colour it with saffron.
There are versions of this recipe in both Liber and Noble, though they're closer to each other than they are to the Crophill verison. The change in the main ingredient and the spicing are especially interesting.
Þandon for wylde digges, swannus, and piggus. Take, wasshe þo isues of swannes anon, And skoure þo guttus with salt ichon. Sethe alle to gedur and hew hit smalle. Þe flesshe and eke þo guttus with alle. Take galingale and gode gyngere And canel, and grynd hom al in fere. And myude bred þou take þerto, And temper hit up with brothe also. Coloure hit with brend bred or with blode, Seson hit with venegur, a lytelle for gode. Welle alle togedur in a posnet. In service forthe þou schalt hit sett. [Liber cure cocorum (England, 1430)]
To mak chaudron for swan wild duck or pigge take and wesshe the issus of a swan and skour the guttes with salt and sethe them to gedour and hewe small bothe the flesshes and the guttes and put ther to canelle or galingale put myed bred ther to and temper it with the brothe or with the blod and sesson it to venygar and boille them in a possuet and serue them furthe. [A Noble Boke off Cookry (England, 1468)]