Liber Cure Cocorum is an English cookbook dating from around the year 1430 and originating from County of Lancashire.
It is written in a Northern English dialect of the 15th century, probably not much earlier than the time of Henry VI.
[3] The author titles his work "The Slyghtes of Cure", or, in modern English, "The Art of Cookery".
The poem treats a great variety of dishes under the headings of potages, broths, roasted meats, baked meats, sauces and 'petecure', including the earliest references to several dishes, including haggis and humble pie.
Take lamprayes and scalde hom by kynde, Sythyn, rost hom on gredyl, and grynde Peper and safrone; welle hit with alle, Do þo lampreyes and serve hit in sale.