Chapter IV: Preface: To the (4)

Take Fyges & Raysouns. & waisshe hem in Wyne. and grinde hem smale with apples & peres clene ypiked. take hem up and cast hem in a pot wiþ wyne and sugur. take salwar Salmoun [2] ysode. oþer codlyng, oþer haddok, & bray hem smal. & do þerto white powdours & hool spices. & salt. and seeþ it. and whanne it is sode ynowz. take it up and do it in a vessel and lat it kele. make a Coffyn an ynche depe & do þe fars þerin. Plaunt it boue [3] with prunes and damysyns. take þe stones out, and wiþ dates quarte rede [4] dand piked clene. and couere the coffyn, and bake it wel, and serue it forth.

[1] Brymlent. Perhaps Midlent or High Lent. _Bryme_, in Cotgrave, is
the _midst_ of Winter. The fare is certainly lenten. A.S. [Anglo-
Saxon: bryme]. Solennis, or beginning of Lent, from A.S. [Anglo-Saxon:
brymm], ora, margo. Yet, after all, it may be a mistake for
_Prymlent_.
[2] salwar Samoun. V. ad No. 98.
[3] plaunt it above. Stick it _above_, or on the top.
[4] quarte red. quartered.

TARTES OF FLESH [1]. XX.VIII. VIII.

Take Pork ysode and grynde it smale. tarde [2] harde eyrenn isode & ygrounde and do þerto with Chese ygronde. take gode powdour and hool spices, sugur, safroun, and salt & do þerto. make a coffyn as to feel sayde [3] & do þis þerinne, & plaunt it with smale briddes istyned & counyng. & hewe hem to smale gobettes & bake it as tofore. & serue it forth.

[1] Tartes of Flesh. So we have _Tarte Poleyn_, Lel. Coll. IV. p. 226. i.e. of Pullen, or Poultry. [2] tarde, r. _take_. For see No. 169. [3] to feel sayde. perhaps, _to hold the same_.

TARTLETES. XX.VIII. IX.

Take Veel ysode and grinde it smale. take harde Eyrenn isode and yground & do þerto with prunes hoole [1]. dates. icorue. pynes and Raisouns coraunce. hool spices & powdour. sugur. salt, and make a litell coffyn and do þis fars þerinne. & bake it & serue it forth.

[1] hoole, whole.

TARTES OF FYSSHE. XX.VIII. X.

Take Eelys and Samoun and smyte hem on pecys. & stewe it [1] in almaund mylke and verious. drawe up on almaund mylk wiþ þe stewe. Pyke out the bones clene of þe fyssh. and save þe myddell pece hoole of þe Eelys & grinde þat ooþer fissh smale. and do þerto powdour, sugur, & salt and grated brede. & fors þe Eelys þerwith þerer as [2] þe bonys were medle þe ooþer dele of the fars & þe mylk togider. and colour it with saundres. make a crust in a trape as before. and bake it þerin and serue it forth.

[1] it. rather hem, i.e. them. [2] þereras. where. V. No. 177.

SAMBOCADE [1]. XX.VIII. XI.

Take and make a Crust in a trape. & take a cruddes and wryng out þe wheyze. and drawe hem þurgh a straynour and put in þe straynour crustes. do þerto sugur the þridde part & somdel [2] whyte of Ayrenn. & shake þerin blomes of elren [3]. & bake it up with curose [4] & messe it forth.

[1] Sambucade. As made of the _Sambucus_, or Elder. [2] Somdel. Some. [3] Blom of Elren. Elder flowers. [4] curose.

ERBOLATES [1]. XX.VIII. XII.

Take parsel, myntes [2], sauerey, & sauge, tansey, veruayn, clarry, rewe, ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle hem up with Ayrenn. do butter in a trape. & do þe fars þerto. & bake it & messe it forth.

[1] Erbolat, i.e. Herbolade, a confection of herbs. [2] myntes, mint.

NYSEBEK [1]. XX.VIII. XIII.

Take þere þridde part of sowre Dokkes and flour þerto. & bete it togeder tyl it be as towh as eny lyme. cast þerto salt. & do it in a disshe holke [2] in þe bothom, and let it out wiþ þy finger queynchche [3] in a chowfer [4] wiþ oile. & frye it wel. and whan it is ynowhz: take it out and cast þerto suger &c.

[1] Nysebek. Qu. [2] holke. Qu. hollow. [3] queynchche. an _queyntlich'_, as No. 162. [4] Chowfer. chaffing dish, as No. 162.

FOR TO MAKE POMME DORRYLE [1] AND OÞER ÞNGES. XX.VIII. XIIII.

Take þe lire of Pork rawe. and grynde it smale. medle it up wiþ powdre fort, safroun, and salt, and do þerto Raisouns of Coraunce, make balles þerof. and wete it wele in white of ayrenn. & do it to seeþ in boillyng water. take hem up and put hem on a spyt. rost hem wel and take parsel ygronde and wryng it up with ayren & a party of flour. and lat erne [2] aboute þe spyt. And if þou wilt, take for parsel safroun, and serue it forth.

[1] Pomme dorryle. Contents, _pom dorryes_, rectè, for MS. Ed. 42,
has _Pommedorry_; and see No. 177. So named from the _balls_ and _the
gilding_. "Pommes dorées, golden apples." Cotgrave. _Poundorroye_.
MS. Ed. 58; but vide _Dorry_ in Gloss.

[2] erne. Qu.

COTAGRES [1]. XX.VIII. XV.

Take and make þe self fars [2]. but do þerto pynes and sugur. take an hole rowsted cok, pulle hym [3] & hylde [4] hym al togyder saue þe legges. take a pigg and hilde [5] hym fro þe myddes dounward, fylle him ful of þe fars & sowe hym fast togider. do hym in a panne & seeþ hym wel. and whan þei bene isode: do hem on a spyt & rost it wele. colour it with zolkes of ayren and safroun, lay þeron foyles [6] of gold and of siluer. and serue hit forth.

[1] Cotagres. This is a sumptuous dish. Perhaps we should read _Cokagres_, from the _cock_ and _grees_, or wild pig, therein used. V. _vyne grace_ in Gloss. [2] self fars. Same as preceding Recipe. [3] pulle hym, i.e. in pieces. [4] hylde. cast. [5] hilde. skin. [6] foyles. leaves; of Laurel or Bay, suppose; gilt and silvered for ornament.

HERT ROWEE [1]. XX.VIII. XVI.

Take þer mawe of þe grete Swyne. and fyfe oþer sex of pigges mawe. fyll hem full of þe self fars. & sowe hem fast, perboile hem. take hem up & make smale prews [2] of gode past and frye hem. take þese prews yfryed & seeþ [3] hem þicke in þe mawes on þe fars made after [4] an urchoun withoute legges. put hem on a spyt & roost hem & colour hem with safroun & messe hem forth.

[1] Hert rowee. Contents, _Hart rows_; perhaps from _heart_. [2] prews. Qu. V. in Gloss. [3] seeþ. There is a fault here; it means stick. [4] after, i. e. like.

POTEWS [1]. XX.VIII. XVII.

Take Pottes of Erþe lytell of half a quart and fyll hem full of fars of pomme dorryes [2]. oþer make with þyn honde. oþer in a moolde pottes of þe self fars. put hem in water & seeþ hem up wel. and whan þey buth ynowz. breke þe pottes of erþe & do þe fars on þe spyt & rost hem wel. and whan þei buth yrosted. colour hem as pomme dorryes. make of litull prewes [3] gode past, frye hem oþer rost hem wel in grece. & make þerof Eerys [4] to pottes & colour it. and make rosys [5] of gode past, & frye hem, & put þe steles [6] in þe hole þer [7] þe spyt was. & colour it with whyte. oþer rede. & serue it forth.

[1] Potews. probably from the _pots_ employed. [2] pomme dorryes. Vide ad No. 174. [3] prewes. V. ad 176. [4] eerys. Ears _for_ the pots. V. 185. [5] rosys. roses. [6] sleles. stalks. [7] þer. there, i.e. where. V. 170.

SACHUS [1]. XX.VIII. XVIII.

Take smale Sachellis of canuas and fille hem full of þe same fars [2] & seeþ hem. and whan þey buth ynowz take of the canvas, rost hem & colour hem &c.

[1] Sachus. I suppose _sacks_. [2] same fars. viz. as 174.

BURSEWS [1]. XX.VIII. XIX.

Take Pork, seeþ it and grynde it smale wiþ sodden ayren. do þerto gode powdours and hole spices and salt with sugur. make þerof smale balles, and cast hem in a batour [2] of ayren. & wete hem in flour. and frye hem in grece as frytours [3]. and serue hem forth.

[1] Bursews. Different from _Bursen_ in No. 11; therefore qu. etymon. [2] Batour. batter. [3] frytours. fritters.

SPYNOCHES [1] YFRYED. XX.IX.

Take Spynoches. perboile hem in seþyng water. take hem up and presse . . . out of þe water [2] and hem [3] in two. frye hem in oile clene. & do þerro powdour. & serue forth.

[1] Spynoches. Spinage, which we use in the singular. [2] out of the water. dele _of_; or it may mean, _when out of the water_. [3] hem r. _hewe_.

BENES YFRYED. XX.IX. I.

Take benes and seeþ hem almost til þey bersten. take and wryng out þer water clene. do þerto Oynouns ysode and ymynced. and garlec þerwith. frye hem in oile. oþer in grece. & do þerto powdour douce. & serue it forth.

RYSSHEWS [1] OF FRUYT. XX.IX. II.

Take Fyges and raisouns. pyke hem and waisshe hem in Wyne. grynde hem wiþ apples and peeres. ypared and ypiked clene. do þerto gode powdours. and hole spices. make bailes þerof. fryen in oile and serue hem forth.

[1] Rysshews. _russhewses_, Contents. Qu.

DARYOLS [1]. XX.IX. III.

Take Creme of Cowe mylke. oþer of Almandes. do þerto ayren with sugur, safroun, and salt, medle it yfere. do it in a coffyn. of II. ynche depe. bake it wel and serue it forth,

[1] Daryols. Qu.

FLAUMPENS [1]. XX.IX. IIII.

Take fat Pork ysode. pyke it clene. grynde it smale. grynde Chese & do þerto. wiþ sugur and gode powdours. make a coffyn of an ynche depe. and do þis fars þerin. make a thynne foile of gode past & kerue out þeroff smale poyntes [2]. frye hem in fars [3]. & bake it up &c.

[1] Flaumpeyns. _Flaumpens_, Contents. V. No. 113. [2] Points, seems the same as _Prews_, No. 176. [3] in fars, f. _in the fars_; and yet the Fars is disposed of before; ergo quære.

CHEWETES [1] ON FLESSHE DAY. XX.IX. V.

Take þer lire of Pork and kerue it al to pecys. and hennes þerwith and do it in a panne and frye it & make a Coffyn as to [2] a pye smale & do þerinne. & do þeruppon zolkes of ayrenn. harde. powdour of gyngur and salt, couere it & fry it in grece. oþer bake it wel and serue it forth.

[1] Chewets. V. 186. [2] as to, as for. V. No. 177.

CHEWETES ON FYSSH DAY. XX.IX. VI.

Take Turbut. haddok. Codlyng. and hake. and seeþ it. grynde it smale. and do þerto Dates. ygrounden. raysouns pynes. gode powdoer and salt. make a Coffyn as tofore saide. close þis þerin. and frye it in oile. oþer stue it in gyngur. sugur. oþer in wyne. oþer bake it. & serue forth.

HASTLETES [1] OF FRUYT. XX.IX. VII.

Take Fyges iquarterid [2]. Raysouns hool dates and Almandes hoole. and ryne [3] hem on a spyt and roost hem. and endore [4] hem as pomme dorryes & serue hem forth.

[1] Hastletes. _Hasteletes_, Contents. [2] iquarterid. iquartered. [3] ryne. run. [4] endore. endorse, MS. Ed. 42. II. 6. v. ad 147.

COMADORE [1]. XX.IX. VII.

Take Fyges and Raisouns. pyke hem and waisshe hem clene, skalde hem in wyne. grynde hem right smale, cast sugur in þe self wyne. and founde it togyder. drawe it up thurgh a straynour. & alye up þe fruyt þerwith. take gode peerys and Apples. pare hem and take þe best, grynde hem smale and cast þerto. set a pot on þe fuyrer [2] wiþ oyle and cast alle þise þynges þerinne. and stere it warliche, and kepe it wel fro brennyng. and whan it is fyned cast þerto powdours of gynger of canel. of galyngale. hool clowes flour of canel. & macys hoole. cast þerto pynes a litel fryed in oile & salt, and whan it is ynowz fyned: take it up and do it in a vessel & lat it kele. and whan it is colde: kerue out with a knyf smale pecys of þe gretnesse & of þe length of a litel fyngur. & close it fast in gode past. & frye hen in oile. & serue forth.

[1] Comadore. Qu. [2] Fuyr. fire.

CHASTLETES [1], XX.IX. IX.

Take and make a foyle of gode past with a roller of a foot brode. & lyngur[2] by cumpas. make iiii Coffyns of þe self past uppon þe rolleres þe gretnesse of þe smale of þyn Arme. of vi ynche depnesse. make þe gretust [3] in þe myddell. fasten þe foile in þe mouth upwarde. & fasten þee [4] oþere foure in euery syde. kerue out keyntlich kyrnels [5] above in þe manere of bataiwyng [6] and drye hem harde in an Ovene. oþer in þe Sunne. In þe myddel Coffyn do a fars of Pork with gode Pork & ayrenn rawe wiþ salt. & colour it wiþ safroun and do in anoþer Creme of Almandes. and helde [7] it in anoþer [8] creme of Cowe mylke with ayrenn. colour it with saundres.

anoþur manur. Fars of Fygur. of raysouns. of Apples. of Peeres. & holde it in broun [9].

anoþer manere. do fars as to frytours blanched. and colour it with grene. put þis to þe ovene & bake it wel. & serue it forth with ew ardaunt [10].

[1] Chastelets. Litlle castles, as is evident from the kernelling and the battlements mentioned. _Castles of jelly templewise made._ Lel. Coll. IV. p. 227. [2] lynger. longer. [3] gretust. greatest. [4] þee, i. e. thou. [5] kyrnels. Battlements. V. Gloss. Keyntlich, quaintly, curiously. V. Gloss. [6] bataiwyng. embatteling. [7] helde. put, cast. [8] another. As the middle one and only two more are provided for, the two remaining were to be filled, I presume, in the same manner alternately. [9] holde it broun. make it brown. [10] ew ardaunt. hot water. _Eau_, water; anciently written _eue_.

FOR TO MAKE II. [1] PECYS OF FLESSH TO FASTEN TOGYDER. XX.IX. X.

Take a pece of fressh Flesh and do it in a pot for to seeþ. or take a pece of fressh Flessh and kerue it al to gobetes. do it in a pot to seeþ. & take þe wose [2] of comfery & put it in þe pot to þe flessh & it shal fasten anon, & so serue it forth.

[1] II. _Twey_, Contents.
[2] wose. Roots of comfrey are of a very glutinous nature. Quincy.
Dispens. p. 100. _Wose_ is A.S. [Anglo-Saxon: paer], _humour_,
juice. See Junius. v. _Wos_, and Mr. Strype's Life of Stow, p. VIII.

PUR FAIT YPOCRAS [1]. XX.IX. XI. Treys Unces de canett. & iii unces

de gyngeuer. spykenard de Spayn le pays dun denerer [2], garyngale [3]. clowes, gylofre. poeurer long [4], noiez mugadez [5]. maziozame [6] cardemonij [7] de chescun i. quart' douce [8] grayne & [9] de paradys stour de queynel [10] de chescun dim [11] unce de toutes, soit fait powdour &c.

[1] Pur fait Ypocras. Id est, _Pour faire Ypocras_; a whole pipe of which was provided for archbishop Nevill's feast about A.D. 1466, So that it was in vast request formerly. [2] le pays d'un denerer, i.e. _le pays d'un Denier_. [3] garyngale, i.e. _galyngale_. [4] poeurer long, r. poiurer long, i.e. _poivre long_. [5] mugadez, r. muscadez; but q. as the French is _muguette_. Nutmegs. [6] maziozame, r. _marjorame_. [7] Cardemonij, r. _Cardamones_. [8] quartdouce, r. _d'once._. Five penny weights. [9] &. dele. [10] queynel. Perhaps _Canell_; but qu. as that is named before. [11] dim. dimid.

FOR TO MAKE BLANK MAUNGER [1]. XX.IX. XII.

Put Rys in water al a nyzt and at morowe waisshe hem clene, afterward put hem to þe fyre fort [2] þey berst & not to myche. ssithen [3] take brawn of Capouns, or of hennes. soden & drawe [4] it smale. after take mylke of Almandes. and put in to þe Ryys & boile it. and whan it is yboiled put in þe brawn & alye it þerwith. þat it be wel chargeaunt [5] and mung it fynelich' [6] wel þat it sit not [7] to þe pot. and whan it is ynowz & chargeaunt. do þerto sugur gode part, put þerin almandes. fryed in white grece. & dresse it forth.

[1] blank maunger. Very different from that we make now. V. 36. [2] fyre fort. strong fire. [3] ssithen. then. [4] drawe. make. [5] chargeaunt. stiff. So below, _ynowhz & chargeaunt_. V.193, 194. V. Gloss. [6] mung it fynelich' wel. stir it very well. [7] sit not. adheres not, and thereby burns not. Used now in the North.

FOR TO MAKE BLANK DESNE [1]. XX.IX. XIII.

Take Brawn of Hennes or of Capouns ysoden withoute þe skyn. & hewe hem as smale as þou may. & grinde hem in a morter. after take gode mylke of Almandes & put þe brawn þerin. & stere it wel togyder & do hem to seeþ. & take flour of Rys & amydoun & alay it. so þat it be chargeant. & do þerto sugur a gode party. & a party of white grece. and when it is put in disshes strewe uppon it blaunche powdour, and þenne put in blank desire and mawmenye [2] in disshes togider. And serue forth.

[1] blank _Desne_. _Desire_, Contents; rectè. V. Gloss. The Recipe in MS. Ed. 29 is much the same with this. [2] Mawmenye. See No. 194.

FOR TO MAKE MAWMENNY [1]. XX.IX. XIIII. Take þe chese and of Flessh of Capouns or of Hennes. & hakke smale in a morter. take mylke of Almandes with þe broth of freissh Beef, oþer freissh flessh. & put the flessh in þe mylke oþer in the broth and set hem to þe frye [2]. & alye hem up with flour of Ryse. or gastbon [3]. or amydoun. as chargeant as with blanke desire. & with zolkes of ayren and safroun for to make it zelow. and when it is dressit in disshes with blank desire styk above clowes de gilofre. & strewe Powdour of galyngale above. and serue it forth.

[1] Mawmenny. _Mawmoune_, Contents. _Maumene_ MS. Ed. 29. 30. vide No. 193. See Preface for a _fac-simile_ of this Recipe. [2] þe frye. an fyre? [3] gastbon. Qu.

THE PETY PERUAUNT [1]. XX.IX. XV. Take male Marow [2]. hole parade [3] and kerue it rawe. powdour of Gynger. zolkes of Ayrenn, dates mynced. raisouns of coraunce. salt a lytel. & loke þat þou make þy past with zolkes of Ayren. & þat no water come þerto. and forme þy coffyn. and make up þy past.

[1] pety peruaunt. a paste; therefore, perhaps, _paty_; but qu. the latter word. [2] male Marow. Qu. [3] parade. Qu.

PAYN PUFF [1]. XX.IX. XVI. Eodem modo fait payn puff. but make it more tendre þe past. and loke þe past be rounde of þe payn puf as a coffyn & a pye.

[1] Payn puff. Contents has, _And the pete puant_.

[1]XPLICIT.

[1] A blank was left in the original for a large _E_.

THE FOLLOWING MEMORANDUM AT THE END OF THE ROLL.

"Antiquum hoc monumentum oblatum et missum est majestati vestræ
vicesimo septimo die mensis Julij, anno regno vestri fælicissimi
vicesimo viij ab humilimo vestro subdito, vestræque, majestati
fidelissimo

EDWARD STAFFORD, Hæres domus subversæ Buckinghamiens."

N.B. He was Lord Stafford and called Edward.

Edw. D. of Bucks beheaded 1521. 13 H. VIII. | Henry, restored in blood by H. VIII.; and again 1 Ed. VI. | Edw. aged 21, 1592; born 1592. 21. ob. 1525. f. 1625. | 21 Edw. b. 1600. ---- 1571 born.

ANCIENT COOKERY. A.D. 1381.

_Hic incipiunt universa servicia tam de carnibus quam de pissibus_ [1].

I. FOR TO MAKE FURMENTY [1].

Nym clene Wete and bray it in a morter wel that the holys [2] gon al of and seyt [3] yt til it breste and nym yt up. and lat it kele [4] and nym fayre fresch broth and swete mylk of Almandys or swete mylk of kyne and temper yt al. and nym the yolkys of eyryn [5]. boyle it a lityl and set yt adoun and messe yt forthe wyth fat venyson and fresh moton.

[1] See again, No. I. of the second part of this treatise. [2] Hulls. [3] Miswritten for _seyth_ or _sethe_, i.e. seeth. [4] cool. [5] eggs.

II. FOR TO MAKE PISE of ALMAYNE.

Nym wyte Pisyn and wasch hem and seth hem a good wyle sithsyn wasch hem in golde [1] watyr unto the holys gon of alle in a pot and kever it wel that no breth passe owt and boyle hem ryzt wel and do therto god mylk of Almandys and a party of flowr of ris and salt and safron and messe yt forthe.

[1] cold.

III.

Cranys and Herons schulle be euarund [1] wyth Lardons of swyne and rostyd and etyn wyth gyngynyr.

[1] Perhaps _enarmed_, or _enorned_. See Mr. Brander's Roll, No. 146.

IV.

Pecokys and Partrigchis schul ben yparboyld and lardyd and etyn wyth gyngenyr.

V. MORTERELYS [1].

Nym hennyn and porke and seth hem togedere nym the lyre [2] of the hennyn and the porke and hakkyth finale and grynd hit al to dust and wyte bred therwyth and temper it wyth the selve broth and wyth heyryn and colure it with safroun and boyle it and disch it and cast theron powder of peper and of gyngynyr and serve it forthe.

[1] V. Mortrews in Gloss. [2] Flesh.

VI. CAPONYS INC ONEYS.

Schal be sodyn. Nym the lyre and brek it smal In a morter and peper and wyte bred therwyth and temper it wyth ale and ley it wyth the capoun. Nym hard sodyn eyryn and hewe the wyte smal and kaste thereto and nym the zolkys al hole and do hem in a dysch and boyle the capoun and colowre it wyth safroun and salt it and messe it forthe.

VII. HENNYS [1] IN BRUET.

Schullyn be scaldyd and sodyn wyth porke and grynd pepyr and comyn bred and ale and temper it wyth the selve broth and boyle and colowre it wyth safroun and salt it and messe it forthe.

[1] Hens.

VIII. HARYS [1] IN CMEE [2].

Schul be parboylyd and lardyd and rostid and nym onyons and myce hem rizt smal and fry hem in wyte gres and grynd peper bred and ale and the onions therto and coloure it wyth safroun and salt it and serve it forth.

[1] Hares. [1] Perhaps _Cinee_; for see No. 51.

IX. HARIS IN TALBOTAYS.

Schul be hewe in gobbettys and sodyn with al the blod Nym bred piper and ale and grynd togedere and temper it with the selve broth and boyle it and salt it and serve it forthe.

X. CONYNGGYS [1] IN GRAVEY.

Schul be sodyn and hakkyd in gobbettys and grynd gyngynyr galyngale and canel. and temper it up with god almand mylk and boyle it and nym macys and clowys and kest [2] therin and the conynggis also and salt hym [3] and serve it forthe.

[1] Rabbits. [2] Cast. [3] _it_, or perhaps _hem_.

XI. FOR TO MAKE A COLYS [1].

Nym hennys and schald hem wel. and seth hem after and nym the lyre and hak yt smal and bray it with otyn grotys in a morter and with wyte bred and temper it up wyth the broth Nym the grete bonys and grynd hem al to dust and kest hem al in the broth and mak it thorw a clothe and boyle it and serve it forthe.

[1] Cullis. V. Preface.

XII. FOR TO MAKE NOMBLES [1].

Nym the nomblys of the venysoun and wasch hem clene in water and salt hem and seth hem in tweye waterys grynd pepyr bred and ale and temper it wyth the secunde brothe and boyle it and hak the nomblys and do theryn and serve it forthe.

[1] Umbles.

XIII. FOR TO MAKE BLANCHE BREWET DE ALYNGYN.

Nym kedys [1] and chekenys and hew hem in morsellys and seth hem in almand mylk or in kyne mylke grynd gyngyner galingale and cast therto and boyle it and serve it forthe.

[1] Kids.

XIV. FOR TO MAKE BLOMANGER [1].

Nym rys and lese hem and wasch hem clene and do thereto god almande mylk and seth hem tyl they al to brest and than lat hem kele and nym the lyre of the hennyn or of capouns and grynd hem smal kest therto wite grese and boyle it Nym blanchyd almandys and safroun and set hem above in the dysche and serve yt forthe.

[1] Blanc-manger. See again, No. 33, 34. II. No. 7. Chaucer writes it
_Blankmanger_.

XV. FOR TO MAKE AFRONCHEMOYLE [1].

Nym eyren wyth al the wyte and myse bred and schepys [2] talwe as gret as dyses [3] grynd peper and safroun and cast therto and do hit in the schepis wombe seth it wel and dresse it forthe of brode leches thynne.

[1] Frenchemulle d'un mouton. A sheeps call, or kell. Cotgrave. Junius, v. _Moil_, says, "a French moile Chaucero est cibus delicatior, a dish made of marrow and grated bread." [2] Sheep's fat. [3] dice; square bits, or bits as big as dice.

XVI. FOR TO MAKE BRYMEUS.

Nym the tharmys [1] of a pygge and wasch hem clene in water and salt and seth hem wel and than hak hem smale and grynd pepyr and safroun bred and ale and boyle togedere Nym wytys of eyrynn and knede it wyth flour and mak smal pelotys [2] and fry hem with wyte grees and do hem in disches above that othere mete and serve it forthe.

[1] Rops, guts, puddings [2] Balls, pellets, from the French _pelote._

XVII. FOR TO MAKE APPULMOS [1].

Nym appelyn and seth hem and lat hem kele and make hem thorw a clothe and on flesch dayes kast therto god fat breyt [2] of Bef and god wyte grees and sugar and safroun and almande mylk on fysch dayes oyle de olyve and gode powdres [3] and serve it forthe.

[1] See No. 35. [2] Breth, i. e. broth. See No. 58. [3] Spices ground small. See No. 27, 28. 35. 58. II. No. 4. 17. or perhaps of Galingale. II. 20. 24.

XVIII. FOR TO MAKE A FROYS [1].

Nym Veel and seth it wel and hak it smal and grynd bred peper and safroun and do thereto and frye yt and presse it wel upon a bord and dresse yt forthe.

[1] a Fraise

XIX. FOR TO MAKE FRUTURS [1].

Nym flowre and eyryn and grynd peper and safroun and mak therto a batour and par aplyn and kyt hem to brode penys [2] and kest hem theryn and fry hem in the batour wyth fresch grees and serve it forthe.

[1] Fritters. [2] Pieces as broad as pennies, or perhaps pecys.

XX. FOR TO MAKE CHANKE [1].

Nym Porke and seth it wel and hak yt smal nym eyryn wyth al the wytys and swyng hem wel al togedere and kast god swete mylke thereto and boyle yt and messe it forthe.

[1] Quære.

XXI. FOR TO MAKE JUSSEL.

Nym eyryn wyth al the wytys and mice bred grynd pepyr and safroun and do therto and temper yt wyth god fresch broth of porke and boyle it wel and messe yt forthe.

XXII. FOR TO MAKE GEES [1] IN OCHEPOT [2].

Nym and schald hem wel and hew hem wel in gobettys al rawe and seth hem in her owyn grees and cast therto wyn or ale a cuppe ful and myce onyons smal and do therto and boyle yt and salt yt and messe yt forthe.

[1] Gese. [2] Hochepot. Vide Gloss.

XXIII. FOR TO MAKE EYRYN IN BRUET.

Nym water and welle [1] yt and brek eyryn and kast theryn and grynd peper and safroun and temper up wyth swete mylk and boyle it and hakke chese smal and cast theryn and messe yt forthe.

[1] Quære the meaning.

XXIV. FOR TO MAKE CRAYTOUN [1].

Tak checonys and schald hem and seth hem and grvnd gyngen' other pepyr and comyn and temper it up wyth god mylk and do the checonys theryn and boyle hem and serve yt forthe.

[1] Vide ad No. 60 of the Roll.

XXV. FOR TO MAKE MYLK ROST.

Nym swete mylk and do yt in a panne nyn [1] eyryn wyth al the wyte and swyng hem wel and cast therto and colowre yt wyth safroun and boyl it tyl yt wexe thikke and thanne seth [2] yt thorw a culdore [3] and nym that, leyyth [4] and presse yt up on a bord and wan yt ys cold larde it and scher yt on schyverys and roste yt on a grydern and serve yt forthe.

[1] Read _nym_. [2] strain. See No. 27. [3] Cuilinder. [4] That which is left in the cullinder.

XXVI. FOR TO MAKE CRYPPYS [1].

Nym flour and wytys of eyryn sugur other hony and sweyng togedere and mak a batour nym wyte grees and do yt in a posnet and cast the batur thereyn and stury to thou have many [2] and tak hem up and messe hem wyth the frutours and serve forthe.

[1] Meaning, _crisps_. V. Gloss. [2] It will run into lumps, I suppose.

XXVII. FOR TO MAKE BERANDYLES [1].

Nym Hennys and seth hem wyth god Buf and wan hi ben sodyn nym the Hennyn and do awey the bonys and bray smal yn a mortar and temper yt wyth the broth and seth yt thorw a culdore and cast therto powder of gyngenyr and sugur and graynys of powmis gernatys [2] and boyle yt and dresse yt in dysches and cast above clowys gylofres [3] and maces and god powder [4] serve yt forthe.

[1] Quære the meaning. [2] Pomegranates. V. No. 39. [3] Not clove-gilliflowers, but _cloves_. See No. 30, 31, 40. [4] See No. 17, note [3].

XXVIII. FOR TO MAKE CAPONS IN CASSELYS.

Nym caponys and schald hem nym a penne and opyn the skyn at the hevyd [1] and blowe hem tyl the skyn ryse from the flesshe and do of the skyn al hole and seth the lyre of Hennyn and zolkys of heyryn and god powder and make a Farsure [2] and fil ful the skyn and parboyle yt and do yt on a spete and rost yt and droppe [3] yt wyth zolkys of eyryn and god powder rostyng and nym the caponys body and larde yt and roste it and nym almaunde mylk and amydoun [4] and mak a batur and droppe the body rostyng and serve yt forthe.

[1] Head. Sax. [Anglo-Saxon: heofod] and [Anglo-Saxon: hevod], hence our _Head_. [2] stuffing. [3] baste. [4] Vide Gloss.

XXIX. FOR TO MAKE THE BLANK SURRY [1].

Tak brann [2] of caponys other of hennys and the thyes [3] wythowte the skyn and kerf hem smal als thou mayst and grynd hem smal in a morter and tak mylk of Almaundys and do yn the branne and grynd hem thanne togedere and and seth hem togeder' and tak flour of rys other amydoun and lye it that yt be charchant and do therto sugur a god parti and a party of wyt grees and boyle yt and wan yt ys don in dyschis straw upon blank poudere and do togedere blank de sury and manmene [4] in a dysch and serve it forthe.

[1] Vide _Blank Desire_ in Gloss. [2] Perhaps _brawn_, the brawny part. See No. 33, and the Gloss. [3] Thighs. [4] See the next number. Quære _Mawmeny_.

XXX. FOR TO MAKE MANMENE [1].

Tak the thyys [2] other the flesch of the caponys fede [3] hem and kerf hem smal into a morter and tak mylk of Almandys wyth broth of fresch Buf and do the flesch in the mylk or in the broth and do yt to the fyre and myng yt togedere wyth flour of Rys othere of wastelys als charchaut als the blank de sure and wyth the zolkys of eyryn for to make it zelow and safroun and wan yt ys dressyd in dysches wyth blank de sure straw upon clowys of gelofre [4] and straw upon powdre of galentyn and serve yt forthe.

[1] Vide Number 29, and the Gloss. [2] Thighs. [3] Quære. [4] See No. 27, note [3].

XXXI. FOR TO MAKE BRUET OF ALMAYNE.

Tak Partrichys rostyd and checonys and qualys rostyd and larkys ywol and demembre the other and mak a god cawdel and dresse the flesch in a dysch and strawe powder of galentyn therupon. styk upon clowys of gelofre and serve yt forthe.

XXXII. FOR RO MAKE BRUET OF LOMBARDYE.

Tak chekenys or hennys or othere flesch and mak the colowre als red as any blod and tak peper and kanel and gyngyner bred [1] and grynd hem in a morter and a porcion of bred and mak that bruer thenne and do that flesch in that broth and mak hem boyle togedere and stury it wel and tak eggys and temper hem wyth Jus of Parcyle and wryng hem thorwe a cloth and wan that bruet is boylyd do that therto and meng tham togedere wyth fayr grees so that yt be fat ynow and serve yt forthe.

[1] This is still in use, and, it seems, is an old compound.

XXXIII. FOR TO MAKE BLOMANGER [1].

Do Ris in water al nyzt and upon the morwe wasch hem wel and do hem upon the fyre for to [2] they breke and nozt for to muche and tak Brann [3] of Caponis sodyn and wel ydraw [4] and smal and tak almaund mylk and boyle it wel wyth ris and wan it is yboylyd do the flesch therin so that it be charghaunt and do therto a god party of sugure and wan it ys dressyd forth in dischis straw theron blaunche Pouder and strik [5] theron Almaundys fryed wyt wyte grece [6] and serve yt forthe.

[1] See No. 14. [2] till. _for_, however, abounds. [3] See No. 29. note d. [4] Perhaps, _strained_. See No. 49; and Part II. No. 33. [5] Perhaps, _stik_, i.e. stick; but see 34. [6] Grese. Fat, or lard.