Recipes from John Crophill's Commonplace Book - 66 Browet of Lamprouns

Recipes from John Crophill's Commonplace Book (Harley MS 1735)

This manuscript is dated before 1485.

The 69 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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[66.] Browet of Lamprouns
Lye it with bred force it with poudre of peper & galingale.

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While recipes for lampreys show up in many medieval English cookbooks, there aren't many. The recipes for brewet of lampreys in Liber, Noble, and Forme of Cury all seem to me more closely related to each other than to the Crophill version.

Lamprayes in browet. Take lamprayes and scalde hom by kynde, Sythyn, rost hom on gredyl, and grynde Peper and safrone. welle hit with alle, Do þo lampreyes and serve hit in sale.  [Liber cure cocorum (England, 1430)]

To mak a Lampry in bruet tak a lampry and skald hym and rost hym on a gredirn then grind pepper guingere clowes and saffron and sethe it well and put pepper in the lampry and serue it.  [A Noble Boke off Cookry (England, 1468)]

XI - FOR TO MAKE LAMPREYS IN BRUET. They schulle be schaldyd and ysode and ybrulyd upon a gredern and grynd peper and safroun and do ther'to and boyle it and do the Lomprey ther'yn and serve yt forth.  [Forme of Cury (England, 1390)]