From the master cook to Richard II of England, Forme of Cury (England, 1390; recipe from 1780 edition): Take Colyandre [coriander], Caraway, smale groñden, Powdŏ of Pep, and garlic ygroñde ī rede wyne, medle [mingle] alle þise [this] togyd, and salt it, take loyne of pork rawe and fle [free] of the skyn, and pryk it wel with a knyf, and lay it in the sawse, roost þof [thereof] what þ[thou] wilt, & keep þat, þ[that that] fallith þfrom [therefrom] ī the rosting, and seeþ [seethe] it in a poffynet [pipkin] with faire broth, & serve it forþ[ forth] with þ[the] roost anoon [immediately].
