Merryell Williams' Book of Recipes
Peniarth MS 513D
This is a volume of cooking and medicinal recipes which were collected by Merryell Williams of the Ystumcolwyn Estate, Montgomeryshire, towards the end of the 17th century and the beginning of the 18th century. The manuscript is in English. Within its covers we are given a glimpse of the types of meals created in the kitchens of mid Wales' nobility during this period.
Images of the original manuscript are freely available on the National Library of Wales website.
I have done my best to provide an accurate, but readable transcription. Common abbreviations have been expanded, letters like thorn and yogh have been replaced with their modern equivalents, and some minor punctuation has been added.
Copyright © 2022 by Daniel Myers, MedievalCookery.com
[11] Pease Pottage. Take a knockle of veal, Or a hough of Beeff, & boyle your stock well & straine it & make your gravie very strong. Season it with Cloves, Mace & Nutmeg, and Onion & Race of Ginger, & some sweet herbs. To make the Ragour, take Pullets, forst-meat balls & Ragour them, and if noe pease, take Spinage & chop it small & boyle it. You must must not put the spinage in till you send it up, & then put it in the Dish with the dryed bread & then run that over it. Garnish it with tongues & serve it away.
I am now going to just use the helpful abbreviation YAVCRFPP (Yet another very confused recipe for pea pottage). Beef broth with spices and chicken meatballs for the soup base, but it this has to be the first recipe for pea pottage I've ever seen that might not actually contain peas.
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