Its authors are given as "the chief Master Cooks of King Richard II".
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Add powder of galingale, powder-douce and salt, and boil the sauce and dress the geese in dishes and put the sauce on them.
Petty Cury | An ''Ymber Day Tart'', cooked by following a medieval English recipe from the book ''Forme of Cury'', a Middle English cook book stored in John Rylands Library |