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To boille the chiknes with the marybones, And poudre-marchant tart and galyngale ... He koude rooste and seethe and boille and frye, Maken martreux and wel bake a pye ... For blankmanger, that made he with the beste.
In the Prologue to the "Canterbury Tales," the Cook of London and his qualifications are thus emblazoned: "A Cook thei hadde with hem for the nones, To boylle chyknes, with the mary bones, And poudre marchaunt tart, and galyngale; Wel cowde he knowe a draugte of London ale. He cowde roste, and sethe, and broille, and frie Maken mortreux, and wel bake a pie.
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