From The Forme of Cury
The three recipes which comprise the texts of these canons are taken from The Forme of Cury, A Roll of Ancient English Cookery, compiled, about A.D. 1390, by the Master-Cooks of King Richard II, presented afterwards to Queen Elizabeth by Edward Lord Stafford.
Forme of Cury was the name given by Samuel Pegge [ca. 1780] to a roll of cookery written by the Master Cooks of King Richard II of England. This name has since come into usage for almost all versions of the original manuscript. It is by far the most well known medieval guide to cooking. .... The roll was written in late Middle English on vellum and details some 205 recipes.
---http://en.wikipedia.org/wiki/Forme_of_cury (accessed 11/27/2007)
I imagine a royal kitchen with large wooden tables and staffed by cooks of various ranks reciting and repeating the directions in polyphony as various medieval ingredients are combined and prepared.
1. Funges (Mushrooms), canon in hypodiatessera a4 (from Ænigmata Harmonia*)
2. Grewel of Almaundes (Almond gruel), canon in diapason a4
3. Peeres in Confyt (Pears in comfit), canon in epidiapente a4 (from Ænigmata Harmonia*)