Recipes from John Crophill's Commonplace Book - 27 Viaunde de Burgeoun

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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[27.] Viaunde de Burgeoun
Tak good broth & the of the vine & mince & grynd it & tempre it with broth & wyt mylk & win & drawe it thorow a cloth & tempre thi fleysch ther with tak sythen flour of rys & do ther to so that it be chargeaunt & do [f.22r] ther to canel & aperty greyn de pareys & sugour & qwyth salt the colour sal ben fade grene.

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This is another recipe that seems a bit cryptic. There is a recipe in Ancient Cookery with a similar title that seems to be related, but the text of the recipe is very different.

Viande Burton for xl mees. Take vlb. of dates, ii lb. of reyfynges of sypres, and fethe hom all in red wync ; and then bray hom with vernage, with a fewe chippes of light bred stepet in vernage, with clowes and canell; and when hit is brayed drawe up al togedur thik thurgh a streynour, and put hit in a clene pot, and boyle hit, and in the boylinge take iilb. of sugre, and travaile hit wel; and take the zolkes of eyren, and a quartron of gynger mynced, and caste the gynger in the fame pot, and travaile hit wel, and take the zolkes beforefayde, and bete hom wel togeder, and streyne hom thurgh a streynour; and in the scttynge downe of the pot, bete in the eyren, and bete in ther among di. a quartron of pouder of gynger, and put in a few faunders, and saffron, ande salt, and water of euerose; and if hit be for a lorde, put vii leches in a difshe, or v, and make a dragge of syne sugre, and triet pouder of ginger, and of anys in confit, and strawe hit theron ; and serve hit forthe.  [Ancient Cookery (England, 1425)]

There is a recipe from Wagstaff that could be a version of Viand Burton, but again there are significant differences. All three of these could be related, or they could just be part of a larger category of recipes that have some similar aspects.

Viaund ryall. Grynd reysons draw with bastard clare osey or othir swete wyn the best thu may gete take datys cut grete reysons of coraunce clovis macys pynes & floure of canel yf thu have hit pure hit in a pot & som of the good wyn ther with when hit ys boyled y nowghe take the syrip of the resons & the creme of almonds & past ryall & pynad and gobet ryal & gynger in confite & claryfyd quynsys or chard wardys poudyr poudyr of canell do al thes to gedyr yn a pot set hit on the fyre stere hit wel when hit ys at the boylyng take hit of loke hit be doucet and that hit have y nowgh of poudres & somdell of salt deresse hit forth as a flate potage & yf thu serve hit forth colour hit with blossemys of safron have fisch braune sodyn tendyr & draw yn thorowgh a streynour & colour hit with safron that hit be as brythe as lambur when hit ys cold floresch the sewe ther with in dysches & serve hit forthe.  [Recipes from the Wagstaff Miscellany (England, 1460)]