Chapter III: Preface: To the (3)

The Loyne of the Pork, is fro the hippe boon to the hede.

NOTA. XX.II. XVI.

The fyletes buth two, that buth take oute of the Pestels [1].

[1] Pestels. Legs.

SPYNEE [1]. XX.II.XVII.

Take and make gode thik Almaund mylke as tofore. and do þerin of flour of hawthorn [2]. and make it as a rose. & serue it forth.

[1] Spynee. As made of Haws, the berries of Spines, or Hawthorns. [2] Hawthern. Hawthorn.

CHYRYSE [1] XX.II. XVIII.

Take Almandes unblanched, waisshe hem, grynde hem, drawe hem up with gode broth. do þerto thridde part of chiryse. þe stones. take oute and grynde hem smale, make a layour of gode brede an powdour and salt and do þerto. colour it with sandres so that it may be stondyng, and florish it with aneys and with cheweryes, and strawe þeruppon and serue it forth.

[1] Chyryse. _Chiryse_ in the process. _Cheriseye._ Ms. Ed. II. 18.
_Chiryes_ there are cherries. And this dish is evidently made of
Cherries, which probably were chiefly imported at this time from
Flanders, though they have a Saxon name, [Anglo-Saxon: cyrre].

PAYN FONDEW [1]. XX.II. XIX.

Take brede and frye it in grece oþer in oyle, take it and lay it in rede wyne. grynde it with raisouns take hony and do it in a pot and cast þerinne gleyres [2] of ayrenn wiþ a litel water and bete it wele togider with a sklyse [3]. set it ouer the fires and boile it. and whan the hatte [4] arisith to goon [5] ouer, take it adoun and kele it, and whan it is þer clarified; do it to the oþere with sugur and spices. salt it and loke it be stondyng, florish it with white coliaundre in confyt.

[1] foundewe. Contents. It seems to mean _dissolved_. V. _found_ in Gloss. [2] gleyres. Whites. [3] Sklyse. Slice. [4] hatte. Seems to mean _bubling_ or _wallop_. [5] goon. Go.

CROTOUN [1]. XX.III.

Take the offal of Capouns oþer of oþere briddes. make hem clene and parboile hem. take hem up and dyce hem. take swete cowe mylke and cast þerinne. and lat it boile. take Payndemayn [2] and of þe self mylke and drawe thurgh a cloth and cast it in a pot and lat it seeþ, take ayren ysode. hewe the white and cast þerto, and alye the sewe with zolkes of ayren rawe. colour it with safron. take the zolkes and fry hem and florish hem þerwith and with powdour douce.

[1] Crotoun. Ms. Ed. 24. has _Craytoun_, but a different dish. [2] Payndemayn. Whitebread. V. ad No. 41.

VYNE GRACE [1]. XX.III. I.

Take smale fylettes of Pork and rost hem half and smyte hem to gobettes and do hem in wyne an Vynegur and Oynouns ymynced and stewe it yfere do þerto gode poudours an salt, an serue it forth.

[1] Vyne Grace. Named probably from _grees_, wild swine, and the mode
of dressing in _wine_. V. Gloss. voce _Vyne grace_.

FONNELL [1]. XX.III. II.

Take Almandes unblaunched. grynde hem and drawe hem up with gode broth, take a lombe [2] or a kidde and half rost hym. or the þridde [3] part, smyte hym in gobetes and cast hym to the mylke. take smale briddes yfasted and ystyned [4]. and do þerto sugur, powdour of canell and salt, take zolkes of ayrenn harde ysode and cleeue [5] a two and ypaunced [6] with flour of canell and florish þe sewe above. take alkenet fryed and yfoundred [7] and droppe above with a feþur [8] and messe it forth.

[1] Fonnell. Nothing in the recipe leads to the etymon of this multifarious dish. [2] Lombe. Lamb. [3] thridde. Third, per metathesin. [4] yfasted and ystyned. [5] cleeue. cloven. [6] ypaunced. pounced. [7] yfoundred. melted, dissolved. [8] feþ'. feather.

DOUCE AME [1]. XX.III. III.

Take gode Cowe mylke and do it in a pot. take parsel. sawge. ysope. saueray and ooþer gode herbes. hewe hem and do hem in the mylke and seeþ hem. take capouns half yrosted and smyte hem on pecys and do þerto pynes and hony clarified. salt it and colour it with safroun an serue it forth.

[1] Douce Ame. _Quasi_, a delicious dish. V. Blank Desire in Gloss.
Titles of this tissue occur in Apicius. See Humelberg. p. 2.

CONNYNGES IN CYRIP [1]. XX.III. IIII.

Take Connynges and seeþ hem wel in good broth. take wyne greke and do þerto with a porcioun of vyneger and flour of canel, hoole clowes quybibes hoole, and ooþer gode spices with raisouns coraunce and gyngyner ypared and ymynced. take up the conynges and smyte hem on pecys and cast hem into the Siryppe and seeþ hem a litel on the fyre and sue it forth.

[1] Cyrip. In the process _Siryppe. Cirypp_, Contents. _Sirop_ or
_Sirup_, as 133. _Syryp_, 132.

LECHE LUMBARD [1]. XX.III. V.

Take rawe Pork and pulle of the skyn. and pyke out þe skyn synewes and bray the Pork in a morter with ayrenn rawe do þerto suger, salt, raysouns coraunce, dates mynced, and powdour of Peper powdour gylofre. an do it in a bladder, and lat it seeþ til it be ynowhz. and whan it is ynowh, kerf it leshe it [2] in likenesse of a peskodde [3], and take grete raysouns and grynde hem in a morter, drawe hem Up wiþ rede wyne, do þerto mylke of almaundes colour it with saunders an safroun.

and do þerto powdour of peper an of gilofre and boile it. and whan it is iboiled; take powdour of canel and gynger, and temper it up with wyne. and do alle þise thynges togyder. and loke þat it be rennyns [4], and lat it not seeþ after that it is cast togyder, an serue it forth.

[1] Leche Lumbard. So called from the country. Randle Home says, _Leach_ is "a kind of jelly made of cream, ising-glass, sugar and almonds, with other compounds." [2] Leshe it. Vide Gloss. [3] Peskodde. Hull or pod of a pea. [4] rennyns. Perhaps _thin_, from the old _renne_, to run. Vide Gloss.

CONNYNGES IN CLERE BROTH. XX.III. VI.

Take Connynges and smyte hem in gobetes and waissh hem and do hem in feyre water and wyne, and seeþ hem and skym hem. and whan þey buth isode pyke hem clene, and drawe the broth thurgh a straynour and do the flessh þerwith in a Possynet and styne it [1]. and do þerto vynegur and powdour or gynger and a grete quantite and salt after the last boillyng and serue it forth.

[1] styne it. Close it. V. Gloss.

PAYN RAGOUN [1]. XX.III. VII.

Take hony suger and clarifie it togydre. and boile it with esy fyre, and kepe it wel fro brennyng and whan it hath yboiled a while; take up a drope [2] þerof wiþ þy fyngur and do it in a litel water and loke if it hong [3] togydre. and take it fro the fyre and do þerto the thriddendele [4] an powdour gyngener and stere [5] it togyder til it bigynne to thik and cast it on a wete [6] table. lesh it and serue it forth with fryed mete on flessh dayes or on fysshe dayes.

[1] Payn ragoun. It is not at all explained in the Recipe. [2] Drope. Drop. [3] hong. Hing, or hang. [4] thriddendele. Third part, perhaps, _of brede_, i. e. of bread, may be casually omitted here. V. Gloss. [5] stere. stir. [6] wete. wet.

LETE LARDES [1]. XX.III. VIII.

Take parsel and grynde with a Cowe mylk, medle it with ayrenn and

lard ydyced take mylke after þat þou hast to done [2] and myng [3] þerwith. and make þerof dyuerse colours. If þou wolt have zelow, do þerto safroun and no parsel. If þou wolt have it white; nonþer parsel ne safroun but do þerto amydoun. If þou wilt have rede do þerto sandres. If þou wilt have pownas [4] do þerto turnesole [5]. If þou wilt have blak do þerto blode ysode and fryed. and set on the fyre in as many vessels as þou hast colours þerto and seeþ it wel and lay þise colours in a cloth first oon. and sithen anoþer upon him. and sithen the þridde and the ferthe. and presse it harde til it be all out clene. And whan it is al colde, lesh it thynne, put it in a panne and fry it wel. and serue it forth.

[1] Lete Lardes. _Lards_ in form of Dice are noticed in the process.
See Lel. Coll. VI. p. 5. _Lete_ is the Fr. _Lait_, milk. V. No. 81.
or Brit. _Llaeth_. Hence, perhaps, _Lethe Cpyrus_ and _Lethe Rube_.
Lel. Coll. IV. p. 227. But VI. p. 5, it is _Leche_.
[2] to done, i. e. done.
[3] myng. mix.
[4] pownas. Qu.
[5] turnesole. Not the flower _Heliotrope_, but a drug. Northumb.
Book, p. 3. 19. I suppose it to be _Turmeric_. V. Brooke's Nat. Hist.
of Vegetables, p. 9. where it is used both in victuals and for dying.

FURMENTE WITH PORPAYS [1]. XX.III. IX.

Take Almandes blanched. bray hem and drawe hem up with faire water, make furmente as before [2] and cast þer furmente þerto. & messe it with Porpays.

[1] Porpays. _Porpeys_, Contents, and so No. 116. Porpus. [2] as before. This is the first mention of it.

PERREY OF PESOUN [1]. XX.III. X.

Take pesoun and seeþ hem fast and covere hem til þei berst. þenne take up hem and cole hem thurgh a cloth. take oynouns and mynce hem and seeþ hem in the same sewe and oile þerwith, cast þerto sugur, salt and safroun, and seeþ hem wel þeratt þerafter and serue hem forth.

[1] Perrey of Pesoun, i.e. Peas. _Perrey_ seems to mean pulp: vide No.
73. Mr. Ozell in Rabelais, IV. c. 60. renders _Puree de pois_ by
_Peas soup_.

PESON OF ALMAYNE [1]. XX.III. XI

Take white pesoun, waisshe hem seeþ hem a grete while, take hem and cole hem thurgh a cloth, waisshe hem in colde water til the hulles go off, cast hem in a pot and couere þat no breth [2] go out. and boile hem right wel. and cast þerinne gode mylke of allmandes and a pertye of flour of Rys wiþ powdour gynger safroun. and salt.

[1] Almayne. Germany; called Almony No. 47. [2] breth. Breath, air, steam. Ms. Ed. No. 2.

CHYCHES [1]. XX.III. XII.

Take chiches and wry hem [2] in ashes all nyzt, oþer lay hem in hoot aymers [3], at morrowe [4], waisshe hem in clene water and do hem ouer the fire with clene water. seeþ hem up and do þerto oyle, garlec, hole safroun. powdour fort and salt, seeþ it and messe it forth.

[1] Chyches. _Viciæ_, vetches. In Fr. _Chiches_. [2] Wry hem. _Dry hem_, or _cover hem_. Chaucer, v. wrey. [3] Aymers. Embers; of which it is evidently a corruption. [4] at morrowe. Next Morning.

FRENCHE [1]. XX.III. XIII.

Take and seeþ white peson and take oute þe perrey [2] & parboile erbis & hewe hem grete & cast hem in a pot with the perrey pulle oynouns & seeþ hem hole wel in water & do hem to þe Perrey with oile & salt, colour it with safroun & messe it and cast þeron powdour douce.

[1] Frenche. Contents have it more fully, _Frenche Owtes_. V. ad No. 6. [2] Perrey. Pulp. V. ad No. 70.

MAKKE [1]. XX.III. XIIII.

Take drawen benes and seeþ hem wel. take hem up of the water and cast hem in a morter grynde hem al to doust til þei be white as eny mylk, chawf [2] a litell rede wyne, cast þeramong in þe gryndyng, do þerto salt, leshe it in disshes. þanne take Oynouns and mynce hem smale and seeþ hem in oile til þey be al broun [3]. and florissh the disshes therwith. and serue it forth.

[1] Makke. _Ignotum_. [2] Chawf. Warm. [3] broun. Brown.

AQUAPATYS [1]. XX.III. XV.

Pill garlec and cast it in a pot with water and oile. and seeþ it, do þerto safroun, salt, and powdour fort and dresse it forth hool.

[1] Aquapatys. _Aquapates_, Contents. Perhaps named from the water
used in it.

SALAT. XX.III. XVI.

Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, porrectes [1], fenel and ton tressis [2], rew, rosemarye, purslarye [3], laue and waische hem clene, pike hem, pluk hem small wiþ þyn [4] honde and myng hem wel with rawe oile. lay on vynegur and salt, and serue it forth.

[1] Porrectes. Fr. _Porrette_. [2] Ton tressis. Cresses. V. Gloss. [3] Purslarye. Purslain. [4] þyn. thine.

FENKEL IN SOPPES. XX.III. XVII.

Take blades of Fenkel. shrede hem not to smale, do hem to seeþ in water and oile and oynouns mynced þerwith. do þerto safroun and salt and powdour douce, serue it forth, take brede ytosted and lay the sewe onoward.

CLAT [1]. XX.III. XVIII.

Take elena campana and seeþ it water [2]. take it up and grynde it wel in a morter. temper it up with ayrenn safroun and salt and do it ouer the fire and lat it not boile. cast above powdour douce and serue it forth.

[1] Clat. Qu. [2] water; r. _in water_, as in No. 79.

APPULMOY [1]. XX.III. XIX.

Take Apples and seeþ hem in water, drawe hem thurgh a straynour. take almaunde mylke & hony and flour of Rys, safroun and powdour fort and salt. and seeþ it stondyng [2].

[1] Appulmoy. _Appulmos_. Ms. Ed. No. 17. named from the apples employed. V. No. 149. [2] stondyng. thick.

SLETE [1] SOPPES. XX.IIII.

Take white of Lekes and slyt hem, and do hem to seeþ in wyne, oile and salt, rost brede and lay in dysshes and the sewe above and serue it forth.

[1] Slete. slit.

LETELORYE [1]. XX.IIII. I.

Take Ayrenn and wryng hem thurgh a styunour and do þerto cowe mylke with butter and safroun and salt and seeþ it wel. leshe it. and loke þat it be stondyng. and serue it forth.

[1] Letelorye. The latter part of the compound is unknown, the first
is Fr. _Lait_, milk. Vide No. 68.

SOWPES DORRY [1]. XX.IIII. II.

Take Almaundes brayed, drawe hem up with wyne. ooile it, cast þeruppon safroun and salt, take brede itosted in wyne. lay þerof a leyne [2] and anoþer of þe sewe and alle togydre. florish it with sugur powdour gyngur and serue it forth.

[1] Sowpes Dorry. Sops endorsed. V. _Dorry_ in Gloss. [2] A leyne. a layer.

RAPE [1]. XX.IIII. III.

Take half fyges and half raisouns pike hem and waisshe

hem in water skalde hem in wyne. bray hem in a morter, and drawe hem thurgh a straynour. cast hem in a pot and þerwiþ powdour of peper and ooþer good powdours. alay it up with flour of Rys. and colour it with saundres. salt it. & messe it forth.

[1] Rape. A dissyllable, as appears from _Rapey_ in the Contents.
_Rapy_, Ms. Ed. No. 49. _Rapee_, ibid. II. 28.

SAWSE SARZYNE [1]. XX.IIII. IIII.

Take heppes and make hem clene. take Almaundes blaunched, frye hem in oile and bray hem in a morter with heppes. drawe it up with rede wyne, and do þerin sugur ynowhz with Powdour fort, lat it be stondyng, and alay it with flour of Rys. and colour it with alkenet and messe it forth. and florish it with Pomme garnet. If þou wilt in flesshe day. seeþ Capouns and take the brawnn and tese hem smal and do þerto. and make the lico [2] of þis broth.

[1] Sawse Sarzyne. _Sause_. Contents. _Saracen_, we presume, from the
nation or people. There is a Recipe in Ms. Ed. No. 54 for a Bruet of
_Sarcynesse_, but there are no pomgranates concerned.
[2] lico. liquor.

CRÈME OF ALMAUNDES. XX.IIII. V.

Take Almaundes blaunched, grynde hem and drawe hem up thykke, set hem ouer the fyre & boile hem. set hem adoun and spryng [1] hem wicii Vyneger, cast hem abrode uppon a cloth and cast uppon hem sugur. whan it is colde gadre it togydre and leshe it in dysshes.

[1] spryng. sprinkle.

GREWEL OF ALMAUNDES. XX.IIII. VI.

Take Almaundes blaunched, bray hem with oot meel [1]. and draw hem up with water. cast þeron Safroun & salt &c.

[1] oot meel. oat-meal.

CAWDEL OF ALMAUND MYLK. XX.IIII. VII.

Take Almaundes blaunched and drawe hem up with wyne, do þerto powdour of gyngur and sugur and colour it with Safroun. boile it and serue it forth.

JOWTES [1] OF ALMAUND MYLKE. XX.IIII. VIII.

Take erbes, boile hem, hewe hem and grynde hem smale. and drawe hem up with water. set hem on the fire and seeþ the rowtes with the mylke. and cast þeron sugur & salt. & serue it forth.

[1] Jowtes. V. ad No. 60.

FYGEY [1]. XX.IIII. IX.

Take Almaundes blanched, grynde hem and drawe hem up with water and wyne: quarter fygur hole raisouns. cast þerto powdour gyngur and hony clarified. seeþ it wel & salt it, and serue forth.

[1] Fygey. So named from the figs therein used. A different Recipe, Ms. Ed. No. 3, has no figs.

POCHEE [1]. XX.IIII. X.

Take Ayrenn and breke hem in scaldyng hoot water. and whan þei bene sode ynowh. take hem up and take zolkes of ayren and rawe mylke and swyng hem togydre, and do þerto powdour gyngur safroun and salt, set it ouere the fire, and lat it not boile, and take ayrenn isode & cast þe sew onoward. & serue it forth.

[1] Pochee. Poached eggs. Very different from the present way.

BREWET OF AYRENN. XX.IIII. XI.

Take ayrenn, water and butter, and seeþ hem yfere with safroun and gobettes of chese. wryng ayrenn thurgh a straynour. whan the water hath soden awhile: take þenne the ayrenn and swyng hem with verious. and cast þerto. set it ouere the fire and lat it not boile. and serue it forth.

MACROWS [1]. XX.IIII. XII.

Take and make a thynne foyle of dowh. and kerve it on peces, and cast hem on boillyng water & seeþ it wele. take chese and grate it and butter cast bynethen and above as losyns. and serue forth.

[1] Macrows. _Maccherone_, according to the Recipe in _Altieri_,
corresponds nearly enough with our process; so that this title seems
to want mending, and yet I know not how to do it to satisfaction.

TOSTEE [1]. XX.IIII. XIII.

Take wyne and hony and found it [2] togyder and skym it clene. and seeþ it long, do þerto powdour of gyngur. peper and salt, tost brede and lay the sew þerto. kerue pecys of gyngur and flour it þerwith and messe it forth.

[1] Tostee. So called from the toasted bread. [2] found it. mix it.

GYNGAWDRY [1]. XX.IIII. XIIII.

Take the Powche [2] and the Lyuour [3] of haddok, codlyng and hake [4] and of ooþer fisshe, parboile hem, take hem and dyce hem small, take of the self broth and wyne, a layour of brede of galyntyne with gode powdours and salt, cast þat fysshe þerinne and boile it. & do þerto amydoun. & colour it grene.

[1] Gyngawdry. Qu. [2] Powche. Crop or stomach. [3] Lyuour. Liver. V. No. 137. [4] Hake. "Asellus alter, sive Merlucius, Aldrov." So Mr. Ray. See Pennant, III. p. 156.

ERBOWLE [1]. XX.IIII. XV.

Take bolas and scald hem with wyne and drawe hem with [2] a straynour do hem in a pot, clarify hony and do þerto with powdour fort. and flour of Rys. Salt it & florish it with whyte aneys. & serue it forth.

[1] Erbowle. Perhaps from the _Belas_, or Bullace employed. [2] with, i.e. thurgh or thorough.

RESMOLLE [1]. XX.IIII. XVI.

Take Almaundes blaunched and drawe hem up with water and alye it with flour of Rys and do þerto powdour of gyngur sugur and salt, and loke it be not stondyng [2], messe it and serue it forth.

[1] Resmolle. From the Rice there used; for Ms. Ed. II. No. 5. has
_Rysmoyle_, where _moyle_ seems to be Fr. _moile_, as written also in
the Roll. _Rice molens potage_. Lel. Coll. VI. p. 26.
[2] Not stondyng. Thin, diluted. V. No. 98. Not to [too] stondyng,
121.

VYAUNDE CYPRE [1]. XX.IIII. XVII.

Take oot mele and pike out the stones and grynde hem smal, and drawe hem thurgh a straynour. take mede oþer wyne ifonded in sugur and do þise þerinne. do þerto powdour and salt, and alay it with flour of Rys and do þat it be stondyng. if thou wilt on flesh day; take hennes and pork ysode & grynde hem smale and do þerto. & messe it forth.

[1] Cypre. _Cipre_, Contents here and No. 98.

VYANDE CYPRE OF SAMOUN [1]. XX.IIII. XVIII.

Take Almandes and bray hem unblaunched. take calwar [2] Samoun and seeþ it in lewe water [3] drawe up þyn Almandes with the broth. pyke out the bones out of the fyssh clene & grynde it small & cast þy mylk & þat togyder & alye it with flour of Rys, do þerto powdour fort, sugur & salt & colour it with alkenet & loke þat hit be not stondyng and messe it forth.

[1] Samoun. Salmon.
[2] calwar. Salwar, No. 167. R. Holme says, "_Calver_ is a term used
to a Flounder when to be boiled in oil, vinegar, and spices and to be
kept in it." But in Lancashire Salmon newly taken and immediately
dressed is called _Calver Salmon_: and in Littleton _Salar_ is a
young salmon.
[3] lewe water. warm. V. Gloss.

VYANND RYAL. XX.IIII. XIX.

Take wyne greke, oþer rynysshe wyne and hony clarified þerwith. take flour of rys powdour of Gyngur oþ of peper & canel. oþer flour of canel. powdour of clowes, safroun. sugur cypre. mylberyes, oþer saundres. & medle alle þise togider. boile it and salt it. and loke þat it be stondyng.

COMPOST [1]. C.

Take rote of parsel. pasternak of rasenns [2]. scrape hem waisthe hem clene. take rapes & caboches ypared and icorne [3]. take an erthen panne with clene water & set it on the fire. cast all þise þerinne. whan þey buth boiled cast þerto peeres & parboile hem wel. take þise thynges up & lat it kele on a fair cloth, do þerto salt whan it is colde in a vessel take vineger & powdour & safroun & do þerto. & lat alle þise thinges lye þerin al nyzt oþer al day, take wyne greke and hony clarified togider lumbarde mustard & raisouns corance al hool. & grynde powdour of canel powdour douce. & aneys hole. & fenell seed. take alle þise thynges & cast togyder in a pot of erthe. and take þerof whan þou wilt & serue forth.

[1] Compost. A composition to be always ready at hand. Holme, III. p. 78. Lel. Coll. VI. p. 5. [2] Pasternak of rasenns. Qu. [3] ypared and icorne. The first relates to the Rapes, the second to the Caboches, and means carved or cut in pieces.

GELE [1] OF FYSSH. C. I.

Take Tenches, pykes [2], eelys, turbut and plays [3], kerue hem to pecys. scalde hem & waische hem clene. drye hem with a cloth do hem in a panne do þerto half vyneger & half wyne & seeþ it wel. & take the Fysshe and pike it clene, cole the broth thurgh a cloth into a erthen panne. do þerto powdour of pep and safroun ynowh. lat it seeþ and skym it wel whan it is ysode dof [4] grees clene, cowche fisshes on chargeours & cole the sewe thorow a cloth onoward & serue it forth.

[1] Gele. Jelly. _Gelee_, Contents here and in the next Recipe.
_Gely_, Ms. Ed. No. 55, which presents us with much the same
prescription.
[2] It is commonly thought this fish was not extant in England till
the reign of H. VIII.; but see No. 107. 109. 114. So Lucys, or Tenchis,
Ms. Ed. II 1. 3. Pygus or Tenchis, II. 2. Pikys, 33 Chaucer, v. Luce;
and Lel. Coll. IV. p. 226. VI. p. 1. 5. _Luce salt_. Ibid. p. 6. Mr.
Topham's Ms. written about 1230, mentions _Lupos aquaticos five
Luceas_ amongst the fish which the fishmonger was to have in his shop.
They were the arms of the Lucy family so early as Edw. I. See also
Pennant's Zool. III. p. 280, 410.
[3] Plays. Plaise, the fish.
[4] Dof, i. e. do of.

GELE OF FLESSH. C. II.

Take swyner feet & snowter and the eerys [1]. capouns. connynges calues fete. & wiasche hem clene. & do hem to seeþ in the þriddel [2] of wyne & vyneger and water and make forth as bifore.

[1] Eerys. Ears. [2] Thriddel. V. ad No. 67.

CHYSANNE [1]. C. III.

Take Roches. hole Tenches and plays & sinyte hem to gobettes. fry hem in oyle blaunche almaundes. fry hem & cast wyne & of vyneger þer pridde part þerwith fyges drawen & do þerto powdour fort and salt. boile it. lay the Fisshe in an erthen panne cast the sewe þerto. seeþ oynouns ymynced & cast þerinne. kepe hit and ete it colde.

[1] Chysanne. Qu.

CONGUR [1] IN SAWSE. C. IIII.

Take the Conger and scald hym. and smyte hym in pecys & seeþ hym. take parsel. mynt. peleter. rosmarye. & a litul sawge. brede and salt, powdour fort and a litel garlec, clower a lite, take and grynd it wel, drawe it up with vyneger thurgh a clot. cast the fyssh in a vessel and do þe sewe onoward & serue it forth.

[1] Congur. The Eel called _Congre_. _Sawce_, Contents here, and No.
105, 106.

RYGH [1] IN SAWSE. C. V.

Take Ryghzes and make hem clene and do hem to seeþ, pyke hem clene and frye hem in oile. take Almandes and grynde hem in water or wyne, do þerto almandes blaunched hole fryed in oile. & coraunce seeþ the lyour grynde it smale & do þerto garlec ygronde & litel salt & verious powdour fort & safroun & boile it yfere, lay the Fysshe in a vessel and cast the sewe þerto. and messe it forth colde.

[1] Rygh. A Fish, and probably the _Ruffe_.

MAKEREL IN SAWSE. C. VI.

Take Makerels and smyte hem on pecys. cast hem on water and various. seeþ hem with mynter and wiþ oother erbes, colour it grene or zelow, and messe it forth.

PYKES IN BRASEY [1]. C. VII.

Take Pykes and undo hem on þe wombes [2] and waisshe hem clene and lay hem on a roost Irne [3] þenne take gode wyne and powdour gynger & sugur good wone [4] & salt, and boile it in an erthen panne & messe forth þe pyke & lay the sewe onoward.

[1] Brasey. Qu. [2] Wombs. bellies. [3] roost Irene. a roasting iron. [4] good wone. a good deal. V. Gloss.

PORPEYS IN BROTH. C. VIII.

Make as þou madest Noumbles of Flesh with oynouns.

BALLOC [1] BROTH. C. IX.

Take Eelys and hilde [2] hem and kerue hem to pecys and do hem to seeþ in water and wyne so þat it be a litel ouer stepid [3]. do þerto sawge and ooþer erbis with few [4] oynouns ymynced, whan the Eelis buth soden ynowz do hem in a vessel, take a pyke and kerue it to gobettes and seeþ hym in the same broth do þerto powdour gynger galyngale canel and peper, salt it and cast the Eelys þerto & messe it forth.

[1] Balloc. _Ballok_, Contents. [2] hilde. skin. [3] on stepid. steeped therein. V. No. 110. [4] few, i.e. a few.

ELES IN BREWET. C. X.

Take Crustes of brede and wyne and make a lyour, do þerto oynouns ymynced, powdour. & canel. & a litel water and wyne. loke þat it be stepid, do þerto salt, kerue þin Eelis & seeþ hem wel and serue hem forth.

CAWDEL OF SAMOUN C.XI.

Take the guttes of Samoun and make hem clene. perboile hem a lytell. take hem up and dyce hem. slyt the white of Lekes and kerue hem smale. cole the broth and do the lekes þerinne with oile and lat it boile togyd yfere [1]. do the Samoun icorne þerin, make a lyour of Almaundes mylke & of brede & cast þerto spices, safroun and salt,

seeþ it wel. and loke þat it be not stondyng.

[1] togyd yfere. One of these should be struck out.

PLAYS IN CYEE. C.XII.

Take Plays and smyte hem [1] to pecys and fry hem in oyle. drawe a lyour of brede & gode broth & vyneger. and do þerto powdour gynger. canel. peper and salt and loke þat it be not stondyng.

[1] Vide No. 104. Qu.

FOR TO MAKE FLAUMPEYNS. C. XIII.

Take clene pork and boile it tendre. þenne hewe it small and bray it smal in a morter. take fyges and boile hem tendre in smale ale. and bray hem and tendre chese þerwith. þenne waisthe hem in water & þene lyes [1] hem alle togider wit Ayrenn, þenne take powdour of pepper. or els powdour marchannt & ayrenn and a porcioun of safroun and salt. þenne take blank sugur. eyrenn & flour & make a past wit a roller, þene make þerof smale pelettes [2]. & fry hem broun in clene grece & set hem asyde. þenne make of þat ooþer deel [3] of þat past long coffyns [4] & do þat comade [5] þerin. and close hem faire with a countoer [6], & pynche hem smale about. þanne kyt aboue foure oþer sex wayes, þanne take euy [7] of þat kuttyng up, & þenne colour it wit zolkes of Ayrenn, and plannt hem thick, into the flaumpeyns above þat þou kuttest hem & set hem in an ovene and lat hem bake eselich [8]. and þanne serue hem forth.

[1] lyer. mix. [2] Pelettes. _Pelotys_ Ms. Ed. No. 16. Balls, pellets, from Fr. _pelote_. [3] deel. deal, i.e. part, half. [4] Coffyns. Pies without lids. [5] comade. Qu. [6] coutour. coverture, a lid. [7] euy. every. [8] eselich. easily, gently.

FOR TO MAKE NOUMBLES IN LENT. C. XIIII.

Take the blode of pykes oþer of conger and nyme [1] the paunches of pykes. of conger and of grete code lyng [2], & boile hem tendre & mynce hem smale & do hem in þat blode. take crustes of white brede & strayne it thurgh a cloth. þenne take oynouns iboiled and mynced. take peper and safroun. wyne. vynegur aysell [3] oþer alegur & do þerto & serue forth.

[1] nyme. take. Perpetually used in Ms. Ed. from Sax. niman. [2] code lyng. If a Codling be a _small cod_, as we now understand it, _great codling_ seems a contradiction in terms. [3] Aysell. Eisel, vinegar. Littleton.

FOR TO MAKE CHAWDON [1] FOR LENT. C. XV.

Take blode of gurnardes and congur & þe paunch of gurnardes and boile hem tendre & mynce hem smale, and make a lyre of white Crustes and oynouns ymynced, bray it in a morter & þanne boile it togyder til it be stondyng. þenne take vynegur oþ aysell & safroun & put it þerto and serue it forth.

[1] Chawdoun. V. Gloss.

FURMENTE WITH PORPEYS. C. XVI.

Take clene whete and bete it small in a morter and fanne out clene the doust, þenne waisthe it clene and boile it tyl it be tendre and broun. þanne take the secunde mylk of Almaundes & do þerto. boile hem togidur til it be stondyng, and take þe first mylke & alye it up wiþ a penne [1]. take up the porpays out of the Furmente & leshe hem in a dishe with hoot water. & do safroun to þe furmente. and if the porpays be salt. seeþ it by hym self, and serue it forth.

[1] Penne. Feather, or pin. Ms. Ed. 28.

FYLETTES IN GALYTYNE. C. XVII.

Take Pork, and rost it tyl the blode be tryed out & þe broth [1]. take crustes of brede and bray hem in a morter, an drawe hem thurgh a cloth with þe broth, þenne take oynouns an leshe hem on brede an do to the broth. þanne take pork, and leshe it clene with a dressyng knyf and cast it into þe pot broth, & lat it boile til it be more tendre. þanne take þat lyour þerto. þanne take a porcion of peper and saundres & do þerto. þanne take parsel & ysope & mynce it smale & do þerto. þanne take rede wyne oþer white grece & raysouns & do þerto. & lat it boile a lytel.

[1] the broth. Supposed to be prepared beforehand.

VEEL IN BUKNADE [1]. C. XVIII.

Take fayr Veel and kyt it in smale pecys and boile it tendre in fyne broth oþer in water. þanne take white brede oþer wastel [2], and drawe þerof a white ... lyour wiþ fyne broth, and do þe lyour to the Veel, & do safroun þerto, þanne take parsel & bray it in a morter & the Juys [3] þerof do þerto, and þanne is þis half zelow & half grene. þanne take a porcioun of wyne & powdour marchant & do þerto and lat it boile wele, and do þerto a litel of [4] vynegur. & serue forth.

[1] Buknade. V. No. 17. [2] Wastel. V. Gloss. [3] Juys. Juice. [4] litel of vynegur. We say, _a little vinegar_, omitting _of_. So 152, _a lytull of lard_.

SOOLES IN CYNEE [1]. C. XIX.

Take Sooles and hylde hem, seeþ hem in water, smyte hem on pecys and

take away the fynnes. take oynouns iboiled & grynde the fynnes þerwith and brede. drawe it up with the self broth. do þerto powdour fort, safroun & hony clarified with salt, seeþ it alle yfere. broile the sooles & messe it in dysshes & lay the sewe above. & serue forth.

[1] Cynee. _Cyney_, Contents, both here and No. 120. 123. See before,
No. 25.

TENCHES IN CYNEE. XX.VI.

Take Tenches and smyte hem to pecys, fry hem, drawe a lyour of Raysouns coraunce witþ wyne and water, do þerto hool raisouns & powdour of gyngur of clowes of canel of peper do the Tenches þerto & seeþ hem with sugur cypre & salt. & messe forth.

OYSTERS IN GRAVEY. XX.VI. I.

Schyl [1] Oysters and seeþ hem in wyne and in hare [2] own broth. cole the broth thurgh a cloth. take almandes blaunched, grynde hem and drawe hem up with the self broth. & alye it wiþ flour of Rys. and do the oysters þerinne, cast in powdour of gyngur, sugur, macys. seeþ it not to stondyng and serue forth.

[1] shell, take of the shells. [2] hare. their. _her_. No. 123. Chaucer.

MUSKELS [1] IN BREWET. XX.VI. II.

Take muskels, pyke hem, seeþ hem with the owne broth, make a lyour of crustes [2] & vynegur do in oynouns mynced. & cast the muskels þerto & seeþ it. & do þerto powdour with a lytel salt & safron the samewise make of oysters.

[1] Muskles. _muskels_ below, and the Contents. Muscles. [2] crustes. i.e. of bread.

OYSTERS IN CYNEE. XX.VI. III.

Take Oysters parboile hem in her owne broth, make a lyour of crustes

of brede & drawe it up wiþ the broth and vynegur mynce oynouns & do þerto with erbes. & cast the oysters þerinne. boile it. & do þerto powdour fort & salt. & messe it forth.

CAWDEL OF MUSKELS. XX.VI. IIII.

Take and seeþ muskels, pyke hem clene, and waisshe hem clene in wyne. take almandes & bray hem. take somme of the muskels and grynde hem. & some hewe smale, drawe the muskels yground with the self broth. wryng the almaundes with faire water. do alle þise togider. do þerto verious and vyneger. take whyte of lekes & parboile hem wel. wryng oute the water and hewe hem smale. cast oile þerto with oynouns parboiled & mynced smale do þerto powdour fort, safroun and salt. a lytel seeþ it not to to [1] stondyng & messe it forth.

[1] to to, i. e. too too. Vide No. 17.

MORTREWS OF FYSSH. XX.VI. V.

Take codlyng, haddok, oþ hake and lynours with the rawnes [1] and seeþ it wel in water. pyke out þe bones, grynde smale the Fysshe, drawe a lyour of almaundes & brede with the self broth. and do the Fysshe grounden þerto. and seeþ it and do þerto powdour fort, safroun and salt, and make it stondyng.

[1] rawnes. roes.

LAUMPREYS IN GALYNTYNE. XX.VI. VI.

Take Laumpreys and sle [1] hem with vynegur oþer with white wyne & salt, scalde hem in water. slyt hem a litel at þer nauel.... & rest a litel at the nauel. take out the guttes at the ende. kepe wele the blode. put the Laumprey on a spyt. roost hym & kepe wel the grece. grynde raysouns of coraunce. hym up [2] with vyneger. wyne. and crustes of brede. do þerto powdour of gyngur. of galyngale [3]. flour of canel. powdour of clowes, and do þerto raisouns of coraunce hoole. with þe blode & þe grece. seeþ it & salt it, boile it not to stondyng, take up the Laumprey do hym in a chargeour [4], & lay þe sewe onoward, & serue hym forth.

[1] sle. slay, kill. [2] hym up. A word seems omitted; _drawe_ or _lye_. [3] of galyngale, i. e. powder. V. No. 101. [4] Chargeour. charger or dish. V. No. 127.

LAUMPROUNS IN GALYNTYNE. XX.VI. VII.

Take Lamprouns and scalde hem. seeþ hem, meng powdour galyngale and some of the broth togyder & boile it & do þerto powdour of gyngur & salt. take the Laumprouns & boile hem & lay hem in dysshes. & lay the sewe above. & serue fort.

LOSEYNS [1] IN FYSSH DAY. XX.VI. VIII.

Take Almandes unblaunched and waisthe hem clene, drawe hem up with water. seeþ þe mylke & alye it up with loseyns. cast þerto safroun. sugur. & salt & messe it forth with colyandre in confyt rede, & serue it forth.

[1] Loseyns. _Losyns_, Contents.

SOWPER OF GALYNTYNE [1]. XX.VI. IX.

Take powdour of galyngale with sugur and salt and boile it yfere. take brede ytosted. and lay the sewe onoward. and serue it forth.

[1] Sowpes of Galyntyne. Contents has _in_, recte. _Sowpes_ means
Sops.

SOBRE SAWSE. XX.VI. X.

Take Raysouns, grynde hem with crustes of brede; and drawe it up with wyne. do þerto gode powdours and salt. and seeþ it. fry roches, looches, sool, oþer ooþer gode Fyssh, cast þe sewe above, & serue it forth.

COLD BREWET. XX.VI. XI.

Take crome [1] of almaundes. dry it in a cloth. and whan it is dryed do it in a vessel, do þerto salt, sugur, and white powdour of gyngur and Juys of Fenel and wyne. and lat it wel stonde. lay full & messe & dresse it forth.

[1] crome. crumb, pulp.

PEERES [1] IN CONFYT. XX.VI. XII.

Take peeres and pare hem clene. take gode rede wyne & mulberes [2] oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take hem up, make a syryp of wyne greke. oþer vernage [3] with blaunche powdour oþer white sugur and powdour gyngur & do the peres þerin. seeþ it a lytel & messe it forth.

[1] Peeres. pears. [2] mulberes. mulberries, for colouring. [3] Vernage. Vernaccia, a sort of Italian white wine. V. Gloss.

EGURDOUCE [1] OF FYSSHE. XX.VI. XIII.

Take Loches oþer Tenches oþer Solys smyte hem on pecys. fry hem in oyle. take half wyne half vynegur and sugur & make a siryp. do þerto oynouns icorue [2] raisouns coraunce. and grete raysouns. do þerto hole spices. gode powdours and salt. messe þe fyssh & lay þe sewe aboue and serue forth.

[1] Egurdouce. Vide Gloss. [2] icorue, icorven. cut. V. Gloss.

COLDE BREWET. XX.VI. XIIII.

Take Almaundes and grynde hem. take the tweydel [1] of wyne oþer the þriddell of vynegur. drawe up the Almaundes þerwith. take anys sugur & branches of fenel grene a fewe. & drawe hem up togyder with þer mylke take poudour of canell. of gyngur. clowes. & maces hoole. take kydde oþer chikenns oþer flessh. & choppe hem small and seeþ hem. take all þis flessh whan it is sodenn & lay it in a clene vessel & boile þer sewe & cast þerto salt. þenne cast al þis in þe pot with flesh. &ter. [2]

[1] Tweydel. Two parts. [2] &ter. i. e. serue forth.

PEVORAT [1] FOR VEEL AND VENYSOUN. XX.VI. XV.

Take Brede & fry it in grece. drawe it up with broth and vynegur, take þerto powdour of peper & salt and sette it on the fyre. boile it and messe it forth.

[1] Pevorat. Peverade, from the pepper of which it is principally composed.

SAWSE [2] BLAUNCHE FOR CAPOUNS YSODE. XX.VI. XVI.

Take Almandes blaunched and grynd hem al to doust. temper it up with verions and powdour or gyngyner and messe it forth.

[2] Sawse. _Sawce_, Contents. As No. 137.

SAWSE NOYRE FOR CAPOUNS YROSTED. XX.VI. XVII.

Take the lyuer of Capons and roost it wel. take anyse and greynes de Parys [1]. gyngur. canel. & a lytill crust of brede and grinde it smale. and grynde it up with verions. and witþ grece of Capouns. boyle it and serue it forth.

[1] de Parys. Of Paradise. V. Pref.

GALYNTYNE [1]. XX.VI. XVIII.

Take crustes of Brede and grynde hem smale, do þerto powdour of galyngale, of canel, of gyngyner and salt it, tempre it with vynegur and drawe it up þurgh a straynour & messe it forth.

[1] Galyntyne. Galentyne, Contents.

GYNGENER [1]. XX.VI. XIX.

Take payndemayn and pare it clene and funde it in Vinegur, grynde it and temper it wiþ Vynegur, and with powdour gyngur and salt, drawe it thurgh a straynour. and serue forth.

[1] Gyngener. From the powder of Ginger therein used.

VERDE [1] SAWSE. XX.VII.

Take parsel. mynt. garlek. a litul serpell [2] and sawge, a litul canel. gyngur. piper. wyne. brede. vynegur & salt grynde it smal with

safroun & messe it forth.

[1] Verde. It has the sound of _Green-sauce_, but as there is no Sorel in it, it is so named from the other herbs. [2] a litul serpell. Wild thyme.

SAWSE NOYRE FOR MALARD. XX.VII. I.

Take brede and blode iboiled. and grynde it and drawe it thurgh a cloth with Vynegur, do þerto powdour of gyngur ad of peper. & þe grece of the Maulard. salt it. boile it wel and serue it forth.

CAWDEL FOR GEES. XX.VII. II.

Take garlec and grynde it smale. Safroun and flour þerwith & salt. and temper it up with Cowe Mylke. and seeþ it wel and serue it forth.

CHAWDOUN [1] FOR SWANNES XX.VII. III.

Take þe lyuer and þe offall [2] of the Swannes & do it to seeþ in gode broth. take it up. take out þe bonys. take & hewe the flessh smale. make a Lyour of crustes of brede & of þe blode of þe Swan ysoden. & do þerto powdour of clowes & of piper & of wyne & salt, & seeþ it & cast þe flessh þerto ihewed. and messe it forth with þe Swan.

[1] Chawdoun. V. Gloss. [2] offall. _Exta_, Gibles.

SAWSE CAMELYNE [1]. XX.VII. IIII.

Take Raysouns of Coraunce. & kyrnels of notys. & crustes of brede & powdour of gyngur clowes flour of canel. bray it [2] wel togyder and do it þerto. salt it, temper it up with vynegur. and serue it forth.

[1] Camelyne. Qu. if _Canelyne_ from the _Fluor of Canel_? [2] bray. bray.

LUMBARD MUSTARD. XX.VII. V.

Take Mustard seed and waishe it & drye it in an ovene, grynde it drye. farse it thurgh a farse. clarifie hony with wyne & vynegur & stere it wel togedrer and make it thikke ynowz. & whan þou wilt spende þerof make it tnynne with wyne.

NOTA. XX.VII. VI.

Cranes [1] and Herouns shul be armed [2] with lardes of Swyne. and eten with gyngur.

[1] Cranes. A dish frequent formerly at great tables. Archæologia,
II. p. 171. mentioned with Herons, as here, Ms. Ed. 3. where the same
Recipe occurs. et v. Lel. Coll. IV. p. 226. VI. p. 38. Rabelais, IV.
c. 59. E. of Devon's Feast.
[2] armed. Ms. Ed. No. 3. has _enarmed_, as may be read there.
_Enarmed_, however, in Lel. Collect. IV. p. 225. means, decorated
with coate of arms. Sheldes of Brawn are there _in armor_, p. 226.
However, there is such a word as _enorned_. Leland, p. 280. 285. 297.
which approaches nearer.

NOTA. XX.VII. VII.

Pokok and Partruch shul be parboiled. lardid and rosted. and eten with gyngeuer.

FRY BLAUNCHED. XX.VII. VIII.

Take Almandes blaunched and grynde hem al to doust, do þise in a thynne foile. close it þerinnne fast. and fry it in Oile. clarifie hony with Wyne. & bake it þerwith.

FRYTOUR OF PASTERNAKES OF APPLES [1]. XX.VII. IX.

Take skyrwater and pasternakes and apples, & parboile hem, make a batour of flour and ayrenn, cast þerto ale. safroun & salt. wete hem in þe batour and frye hem in oile or in grece. do þerto Almaund Mylk. & serue it forth.

[1] Frytour, &c. Contents has only, _Frytours of Pasternakes_. N. B.
_Frytour_ is _Fritter_.

FRYTOUR OF MYLKE. XX.VII. X.

Take of cruddes [1] and presse out þe wheyze [2]. do þerto sum whyte of ayrenn. fry hem. do þerto. & lay on sugur and messe forth.

[1] Cruddes. Curds, per metathesin. [2] wheyze. whey.

FRYTOUR OF ERBES. XX.VII. XI.

Take gode erbys. grynde hem and medle [1] hem with flour and water & a lytel zest and salt, and frye hem in oyle. and ete hem with clere hony.

[1] medle. mix.

RASYOLS [1]. XX.VII. XII.

Take swyne lyuoers and seeþ hem wel. take brede & grate it. and take zolkes of ayrenn. & make hit sowple [2] and do þerto a lytull of lard carnoun lyche a dee [3]. chese gratyd [4] & whyte grece. powdour douce & of gyngur & wynde it to balles [5] as grete as apples. take þe calle of þe swyne & cast euere [6] by hym self þerin. Make a Crust in a trape [7]. and lay þe ball þerin & bake it. and whan þey buth ynowz: put þerin a layour of ayrenn with powdour fort and Safroun. and serue it forth.

[1] Rasyols. Rasiowls, Contents. Qu. the etymen. [2] sowple. supple. [3] carnoun lyche a dee. Cut like dice, diced. Fr. _De_; singular of _Dice_. [4] gratyd. grated. _igrated_, No. 153. [5] wynde it to balles, make it into Balls. [6] euere. each. [7] trape. pan, or dish. French.

WHYTE MYLATES [1]. XX.VII. XIII.

Take Ayrenn and wryng hem thurgh a cloth. take powdour fort, brede igrated, & safroun, & cast þerto a gode quantite of vynegur with a litull salt, medle all yfere. make a foile in a trape & bake it wel þerinne. and serue it forth.

[1] Mylates. Contents, _Milates_; but 155 as here. Qu.

CRUSTARDES [1] OF FLESSH. XX.VII. XIIII.

Take peiouns [2], chykens, and smale briddes smyte hem in gobettes. & seeþ hem alle ifere in god broþ wiþ veriaws [3] do þerto safroun, make a crust in a trape. and pynche it. & cowche þe flessh þerinne. & cast þerinne Raisouns coraunce. powdour douce and salt. breke ayrenn and wryng hem thurgh a cloth & swyng þe sewe of þe stewe þerwith and helde it [4] uppon the flessh. couere it & bake it wel. and serue it forth.

[1] Crustards. Pies. [2] peiouns. pigeons. V. ad No. 48. [3] veriaws. Verjuice. [4] helde it. pour, cast.

MYLATES OF PORK. XX.VII. XV.

Hewe Pork al to pecys and medle it with ayrenn & chese igrated. do þerto powdour fort safroun & pyneres [1] with salt, make a crust in a trape, bake it wel þerinne, and serue it forth.

[1] pyneres. Vide Pref.

CRUSTARDES OF FYSSHE. XX.VII. XVI.

Take loches, laumprouns, and Eelis. smyte hem on pecys, and stewe hem wiþ Almaund Mylke and verions, frye the loches in oile as tofore. and lay þe fissh þerinne. cast þeron powdour fort powdour douce. with raysons coraunce & prunes damysyns. take galyntyn and þe sewe þerinne, and swyng it togyder and cast in the trape. & bake it and serue it forth.

CRUSTARDES OF EERBIS [1] ON FYSSH DAY. XX.VII. XVII.

Take gode Eerbys and grynde hem smale with wallenotes pyked clene. a grete portioun. lye it up almost wiþ as myche verions as water. seeþ it wel with powdour and Safroun withoute Salt. make a crust in a trape and do þe fyssh þerinne unstewed wiþ a litel oile & gode Powdour. whan it is half ybake do þe sewe þerto & bake it up. If þou wilt make it clere of Fyssh seeþ ayrenn harde. & take out þe zolkes & grinde hem with gode powdours. and alye it up with gode stewes [2] and serue it forth.

[1] Erbis. Rather _Erbis and Fissh_. [2] stewes. V. No. 170.

LESSHES [1] FRYED IN LENTON [2]. XX.VII. XVIII.

Drawe a thick almaunde Mylke wiþ water. take dates and pyke hem clene with apples and peeres & mynce hem with prunes damysyns. take out þe stones out of þe prunes. & kerue the prunes a two. do þerto Raisouns sugur. flour of canel. hoole macys and clowes. gode powdours & salt. colour hem up with saundres. meng þise with oile, make a coffyn as þou didest bifore & do þis Fars [3] þerin. and bake it wel and serue it forth.

[1] Leshes. V. Leche Lumbard in Gloss. [2] lenton. Lentoun, Contents, i. e. Lent. [3] Fars. Vide Gloss.

WASTELS YFARCED. XX.VII. XIX.

Take a Wastel and hewe out þe crummes. take ayrenn & shepis talow & þe crummes of þe same Wastell powdour fort & salt with Safroun and Raisouns coraunce. & medle alle þise yfere & do it in þe Wastel. close it & bynde it fast togidre. and seeþ it wel.

SAWGE YFARCED. XX.VIII.

Take sawge. grynde it and temper it up with ayrenn. a saweyster [1] & kerf hym to gobettes and cast it in a possynet. and do þerwiþ grece & frye it. Whan it is fryed ynowz cast þerto sawge with ayren make it not to harde. cast þerto powdour douce, messe it forth. If it be in Ymber day; take sauge butter & ayrenn. and lat it stonde wel by þe sause [2], & serue it forth.

[1] saweyster. Qu. [2] stonde wel by the sause. Become thick with the sawce.

SAWGEAT [1]. XX.VIII. I.

Take Pork and seeþ it wel and grinde it smale and medle it wiþ ayren & brede. ygrated. do þerto powdour fort and safroun with pyner & salt. take & close litull Balles in foiles [2] of sawge. wete it with a batour of ayren & fry it. & serue it forth.

[1] Sawgeat. So named from the Sage, or _Sawge_ [2] foiles. leaves.

CRYSPES [1]. XX.VIII. II.

Take flour of pandemayn and medle it with white grece ouer the fyrer in a chawfour [2] and do the batour þerto queyntlich [3] þurgh þy fyngours. or thurgh a skymour. and lat it a litul [4] quayle [5] a litell so þe þer be hool þerinne. And if þer wilt colour it wiþ alkenet yfoundyt. take hem up & cast þerinne sugur, and serue hem forth.

[1] Cryspes. Ms. Ed. No. 26. _Cryppys_, meaning _Crisps_, Chaucer having _crips_, by transposition, for _crisp_. In Kent _p_ is commonly put before the _s_, as _haps_ is _hasp_, _waps_ is _wasp_. V. Junius. V. _Happs_, and _Haspe_, and _Wasp_. [2] chawfour. chaffing dish. [3] quentlich'. nicely. [4] a litul. Dele. [5] quayle. an cool?

CRYSPELS. XX.VIII. III.

Take and make a foile of gode Past as thynne as Paper. kerue it out & fry it in oile. oþer in þe [1] grece and þe remnaunt [2], take hony clarified and flaunne [3] þerwith, alye hem up and serue hem forth.

[1] þe grece. Dele _the_. [2] þe remnant, i. e. as for the remnant. [3] flaunne. French _flau_, custard.

TARTEE. XX.VIII. IIII.

Take pork ysode. hewe it & bray it. do þerto ayrenn. Raisouns sugur and powdour of gyngur. powdour douce. and smale briddes þeramong & white grece. take prunes, safroun. & salt, and make a crust in a trape & do þer Fars [1] þerin. & bake it wel & serue it forth.

[1] þer Fars, r. þe Fars.

TART IN YMBRE [1] DAY. XX.VIII. V.

Take and parboile Oynouns presse out þe water & hewe hem smale. take brede & bray it in a morter. and temper it up with Ayren. do þerto butter, safroun and salt. & raisouns corauns. & a litel sugur with powdour douce. and bake it in a trape. & serue it forth.

[1] Ymbre. Ember.

TART DE BRY [1]. XX.VIII. VI.

Take a Crust ynche depe in a trape. take zolkes of Ayren rawe & chese ruayn [2]. & medle it & þe zolkes togyder. and do þerto powdour gyngur. sugur. safroun. and salt. do it in a trape, bake it and serue it forth.

[1] de Bry. Qu. _Brie_, the country. [2] Chese ruayn. Qu. of Roisen. V. ad 49.

TART DE BRYMLENT [1]. XX.VIII. VII.