erthen

As it is, all it is flat pasta which was a common British dish until the arrival of the potato and cheese: Take good broth and do in an erthen pot.

Traditional pub dish really traditional english food after all... sbisson 2003

There vvas but a little plate or vessell of Siluer, in comparison of the great pride in other thinges of thys towne, because in these hote countreyes they vse much of these erthen dishes finely painted or varnished, vvich they call Parsellina, and is had out of the

Summarie and true discourse of Sir Frances Drakes West Indian voyage Walter Bigges

Take Roches. hole Tenches and plays & sinyte hem to gobettes. fry hem in oyle blaunche almaundes. fry hem & cast wyne & of vyneger þer pridde part þerwith fyges drawen & do þerto powdour fort and salt. boile it. lay the Fisshe in an erthen panne cast the sewe þerto. seeþ oynouns ymynced & cast þerinne. kepe hit and ete it colde.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

Take peions and stop hem with garlec ypylled and with gode erbes ihewe. and do hem in an erthen pot. cast þerto gode broth and whyte grece.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

Take Ryse and waishe hem clene. and do hem in erthen pot with gode broth and lat hem seeþ wel. afterward take Almaund mylke [2] and do þer to. and colour it wiþ safroun an salt, an messe forth.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

Take Pykes and undo hem on þe wombes [2] and waisshe hem clene and lay hem on a roost Irne [3] þenne take gode wyne and powdour gynger & sugur good wone [4] & salt, and boile it in an erthen panne & messe forth þe pyke & lay the sewe onoward.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

Take rote of parsel. pasternak of rasenns [2]. scrape hem waisthe hem clene. take rapes & caboches ypared and icorne [3]. take an erthen panne with clene water & set it on the fire. cast all þise þerinne. whan þey buth boiled cast þerto peeres & parboile hem wel. take þise thynges up & lat it kele on a fair cloth, do þerto salt whan it is colde in a vessel take vineger & powdour & safroun & do þerto. & lat alle þise thinges lye þerin al nyzt oþer al day, take wyne greke and hony clarified togider lumbarde mustard & raisouns corance al hool.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

Take gode broth and do in an erthen pot, take flour of payndemayn and make þerof past with water. and make þerof thynne foyles as paper [2] with a roller, drye it harde and seeþ it in broth take Chese ruayn [3] grated and lay it in disshes with powdour douce. and lay þeron loseyns isode as hoole as þou mizt [4]. and above powdour and chese, and so twyse or thryse, & serue it forth.

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750

Take Tenches, pykes [2], eelys, turbut and plays [3], kerue hem to pecys. scalde hem & waische hem clene. drye hem with a cloth do hem in a panne do þerto half vyneger & half wyne & seeþ it wel. & take the Fysshe and pike it clene, cole the broth thurgh a cloth into a erthen panne. do þerto powdour of pep and safroun ynowh. lat it seeþ and skym it wel whan it is ysode dof [4] grees clene, cowche fisshes on chargeours & cole the sewe thorow a cloth onoward

The Forme of Cury A Roll of Ancient English Cookery Compiled, about A.D. 1390 Samuel Pegge 1750