COLLECTION NAME:
Medieval Collection
Record
Image Number:
JRL0905199dc
Reference Number:
English MS 7
Link to Catalogue:
Image Title:
Rygh in sauce
Alternative Image Title:
Makerel in sauce
Parent Work Title:
Forme of Cury
Alternative Parent Work Title:
Fourme of Curye
Creator:
Master Chef of King Richard II of England
Creator Role:
Author
Display Creator:
Master Chef of King Richard II of England
Date Created:
14th century [late]
Page:
52v
Image Sequence Number:
052v
Description:
Red initial at the beginning of each recipe. The recipes on this page are the continued recipe for making 'Rygh in sauce' and also the recipe for 'Makerel in sauce'. The written space is 92 x 50 mm and the hand is anglicana formata.
Transcription:
litul salt. & v(er)ious. poudo(ur) fort & safro(u)n & boyle hit y fere. lay þe fysche i(n) a ves-sel & cast þe sewe þ(er)to & messe hit forth cold. .ciiij. Makerel in Sauce. Take makerels & smyte he(m) on pecys. cast (hem) on wat(er) & v(er)ious. seeþ he(m) w(i)t(h) mync(es) & wiþ oþer(e) erbes. colo(ur) hit grene oþer yelow. & messe hit forth.
Language Code:
enm-GB
Subject:
Recipes
Subject:
Cookery
Category of Material:
Manuscripts
Sub-Category:
Codex
Technique Used:
Handwriting
Medium:
Ink
Support:
Vellum
Time Period Covered:
1200 - 1500 CE
Places Covered:
England
People Covered:
Richard II, King of England, 1367-1400
Item Height:
142 mm
Item Width:
100 mm
Current Repository:
The University of Manchester Library, U.K.
Provenance:
Lindsay family Earls of Crawford and Balcarres, former owner
Provenance:
Walsh, Johannes
Rights Holder - Image:
The University of Manchester Library
Rights holder - Work:
The University of Manchester Library
Access Rights:
References:
Tyson, Moses, 'Hand-List of the Collection of English Manuscripts in the John Rylands Library' (1928), p.8.
References:
Parts of this catalogue have been reproduced from Ker, N.R., 'Medieval manuscripts in British libraries, vol. III, Lampeter-Oxford' (Oxford: Clarendon Press, 1983), p. 401. By kind permission of Oxford University Press.
Bibliographic Citation:
Hieatt, Constance B., and Butler, S., 'Curye on Inglysch, English Culinary Manuscripts of the Fourteenth Century (Including the Forme of Cury)' (London: Published for The Early English Text Society by the Oxford University Press, 1985).
Notes:
Closely related to the 'Forme of Cury' printed by Samuel Pegge in 1780.
Cost:
Bought by Lord Crawford in 1872 for £31.00 through Bernard Quaritch.
Date Captured (yyyy-mm-dd):
2008-11-12
Multi Page Number:
530
Image Creation Technique:
Digital capture by Heritage Imaging, The University of Manchester Library
Date Image Added (yyyy-mm):
2009-01
Metadata Language:
eng-GB
Rygh in sauce
