Recipes from John Crophill's Commonplace Book - 37 Cewe de Kounsye

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

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[37.] Cewe de Kounsye
Tak beef & hew it samal scher it & do it to the feyr & grynd garlec & do ther to & of the best spices & grynd bred & ly et in the maner of noumbles do to salt & qwan it is wellyd do it from the fyer.

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I could not find any other versions of this odd little recipe. The closest match is the following recipe from Noble, but there are significant differences (e.g. vinegar in the Noble recipe) that make me uncertain if they're truly related.

To mak sauce aliper for rostid bef tak broun bred and stepe it in venygar and toiste it and streyne it and stampe garlik and put ther to pouder of pepper and salt and boile it a litill and serue it.  [A Noble Boke off Cookry, (England, 1468)]