“Trois perdriaulx gros et reffais
Au milieu du pate me mets;
Mais gardes bien que tu ne failles
A moi prendre six grosses cailles,
De quoi tu les apuyeras.
Et puis apres tu me prendras
Une douzaine d’alouetes
Qu’environ les cailles me mettes,
Et puis pendras de ces maches
Et de ces petits oiseles:
Selon ce que tu en auras,
Le pate m’en billeteras.
Or te fault faire pourveance
D’un pen de lart, sans point de rance,
Que tu tailleras comme de:
S’en sera le paste pouldre.
S tu le veux de bonne guise,
Du vertjus la grappe y soit mise,
D’un bien peu de sel soit pouldre …
… Fay mettre des oeufs en la paste,
Les croutes un peu rudement
Faictes de flour de pur froment …
… N’y mets espices ni fromaige …
Au four bien a point chaud le met,
Qui de cendre ait l’atre bien net;
E quand sera bien a point cuit,
I n’est si bon mangier, ce cuit.”
(“Put me in the middle of the pie three young partridges large and fat;
But take good care not to fail to take six fine quail to put by their
side.
After that you must take a dozen skylarks, which round the quail you must
place;
And then you must take some thrushes and such other little birds as you
can get to garnish the pie.
Further, you must provide yourself with a little bacon, which must not be
in the least rank (reasty), and you must cut it into pieces of the size
of a die, and sprinkle them into the pie.
If you want it to be in quite good form, you must put some sour grapes in
and a very little salt …
… Have eggs put into the paste, and the crust made rather hard of the
flour of pure wheat.
Put in neither spice nor cheese …
Put it into the oven just at the proper heat,
The bottom of which must be quite free from ashes;
And when it is baked enough, isn’t that a dish to feast on!”)
