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
Tak the issu of the swannes & wasch hem wel skoure the guttys with salt sethz al to gidre. Tak of the fleysch hewe it smal & the guttys with alle. Tak bred gynger & galingale canel grynd it & tempre it up with bred colour it with blood or with brent bred seson it up with a lytyl vinegre welle it al to gydere.
While there are similar recipes in many other sources, there are a couple that are notably close. It is especially interesting that both Crophill and Noble include the instruction to scour the guts with salt.
To mak chaudron for swan wild duck or pigge take and wesshe the issus of a swan and skour the guttes with salt and sethe them to gedour and hewe small bothe the flesshes and the guttes and put ther to canelle or galingale put myed bred ther to and temper it with the brothe or with the blod and sesson it to venygar and boille them in a possuet and serue them furthe. [A Noble Boke off Cookry (England, 1468)]
Sawce for swannus. Take þo offal and þo lyver of þo swan, In gode brothe þou sethe hom þan. When hit is sothyne, take oute þe bonus, Smalle hew þo flesshe, Syr, for þe nonus. Make alyoure of crust of brede, Of blode of swanne, þat soþun is lede, Caste powdur of gynger and clawes þer to, Of peper and wyn þou take also, And salt hit þen and sethe hit wele. Cast in þy flesshe, hewen yche a dele, And messe hit forthe, as I þe kenne, Set hit in sale before goode menne. [Liber cure cocorum (England, 1430)]