Tuesday, September 22, 2015

Recipes from John Crophill's Commonplace Book - 14 Roo in Sewe

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


[14.] Roo in [f.19v] Sewe
Tak a roo & pyke it clene & perboille it & tak it up & drye it & hewe it on smale gobets do it in a pot kast him ther to bylle it well & boille it force it with good pouder & colour it with blod or saundres.


Along with the two clearly related recipes from Liber and Noble, there is also one in Ancient Cookery.
Roo in a Sewe. Take þo roo, pyke hit clene forthy; Boyle hit þou shalt and after hit drye. Hew hit on gobettis, þat ben smalle, Do hit in pot withalle. Kest wyn þerto, if þou do ryȝt, Take persole and sawge and ysope bryȝt, Wasshe hom and hew hom wondur smalle, And do þerto hit þou schalle, Coloure hit with blode or sawnders hors.  [Liber cure cocorum (England, 1430)]
Roo for Sewe. To mak roo in sewe tak the roo and pik it and boille it then hew it in gobettes and put it in the pot cast ther to wyne parsly saige and ysope and put them in the pot do ther to pepper guinger clowes saunders and blod and serue it.  [A Noble Boke off Cookry (England, 1468)]
Roo in sene. Take flesh of a roo and pyke hit clene and parboyle hit, and then take hit up and drye hit wyth a clothe, and hewe hit on gobettes, and put it in a pot; and do thereto wyne and let it sethe, and take sage, parsel, ysope, and hewe hit smal, and put thereto pouder of pepur, and of clowes, and of canel, and colour it with blode, and let hit boyle, and serve hit forthe.  [Ancient Cookery (England, 1425)]

What I find most interesting about these recipes is that they are much more similar to each other than they are to the Crophill version.

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