Chapter XIX: For to Make Blank De Sur' 1

Tak the zolkys of Eggs sodyn and temper it wyth mylk of a kow and do ther'to Comyn and Safroun and flowr' of ris or wastel bred mycd and grynd in a morter and temper it up wyth the milk and mak it boyle and do ther'to wit [2] of Egg' corvyn smale and tak fat chese and kerf ther'to wan the licour is boylyd and serve it forth.

[1] Vide Note [1] on No. 29. of Part I. [2] white. So _wyt_ is _white_ in No. 21. below.