Part 2 out of 4
 Spynee. As made of Haws, the berries of Spines, or Hawthorns.
 Hawthern. Hawthorn.
CHYRYSE  XX.II. XVIII.
Take Almandes unblanched, waisshe hem, grynde hem, drawe hem up with
gode broth. do �erto thridde part of chiryse. �e stones. take oute
and grynde hem smale, make a layour of gode brede an powdour and salt
and do �erto. colour it with sandres so that it may be stondyng, and
florish it with aneys and with cheweryes, and strawe �eruppon and
serue it forth.
 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 . XX.II. XIX.
Take brede and frye it in grece o�er in oyle, take it and lay it in
rede wyne. grynde it with raisouns take hony and do it in a pot and
cast �erinne gleyres  of ayrenn wi� a litel water and bete it wele
togider with a sklyse . set it ouer the fires and boile it. and
whan the hatte  arisith to goon  ouer, take it adoun and kele
it, and whan it is �er clarified; do it to the o�ere with sugur and
spices. salt it and loke it be stondyng, florish it with white
coliaundre in confyt.
 foundewe. Contents. It seems to mean _dissolved_. V. _found_ in
 gleyres. Whites.
 Sklyse. Slice.
 hatte. Seems to mean _bubling_ or _wallop_.
 goon. Go.
CROTOUN . XX.III.
Take the offal of Capouns o�er of o�ere briddes. make hem clene and
parboile hem. take hem up and dyce hem. take swete cowe mylke and
cast �erinne. and lat it boile. take Payndemayn  and of �e self
mylke and drawe thurgh a cloth and cast it in a pot and lat it see�,
take ayren ysode. hewe the white and cast �erto, and alye the sewe
with zolkes of ayren rawe. colour it with safron. take the zolkes and
fry hem and florish hem �erwith and with powdour douce.
 Crotoun. Ms. Ed. 24. has _Craytoun_, but a different dish.
 Payndemayn. Whitebread. V. ad No. 41.
VYNE GRACE . 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 �erto gode poudours an salt, an serue it forth.
 Vyne Grace. Named probably from _grees_, wild swine, and the mode
of dressing in _wine_. V. Gloss. voce _Vyne grace_.
FONNELL . XX.III. II.
Take Almandes unblaunched. grynde hem and drawe hem up with gode
broth, take a lombe  or a kidde and half rost hym. or the �ridde
 part, smyte hym in gobetes and cast hym to the mylke. take smale
briddes yfasted and ystyned . and do �erto sugur, powdour of
canell and salt, take zolkes of ayrenn harde ysode and cleeue  a
two and ypaunced  with flour of canell and florish �e sewe above.
take alkenet fryed and yfoundred  and droppe above with a fe�ur 
and messe it forth.
 Fonnell. Nothing in the recipe leads to the etymon of this
 Lombe. Lamb.
 thridde. Third, per metathesin.
 yfasted and ystyned.
 cleeue. cloven.
 ypaunced. pounced.
 yfoundred. melted, dissolved.
 fe�'. feather.
DOUCE AME . XX.III. III.
Take gode Cowe mylke and do it in a pot. take parsel. sawge. ysope.
saueray and oo�er gode herbes. hewe hem and do hem in the mylke and
see� hem. take capouns half yrosted and smyte hem on pecys and do
�erto pynes and hony clarified. salt it and colour it with safroun an
serue it forth.
 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 . XX.III. IIII.
Take Connynges and see� hem wel in good broth. take wyne greke and do
�erto with a porcioun of vyneger and flour of canel, hoole clowes
quybibes hoole, and oo�er 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 see� hem a litel on the fyre
and sue it forth.
 Cyrip. In the process _Siryppe. Cirypp_, Contents. _Sirop_ or
_Sirup_, as 133. _Syryp_, 132.
LECHE LUMBARD . XX.III. V.
Take rawe Pork and pulle of the skyn. and pyke out �e skyn synewes
and bray the Pork in a morter with ayrenn rawe do �erto suger, salt,
raysouns coraunce, dates mynced, and powdour of Peper powdour gylofre.
an do it in a bladder, and lat it see� til it be ynowhz. and whan it
is ynowh, kerf if leshe it  in likenesse of a peskodde , and
take grete raysouns and grynde hem in a morter, drawe hem Up wi� rede
wyne, do �erto mylke of almaundes colour it with saunders an safroun.
and do �erto 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 �ise thynges togyder. and loke �at it be rennyns
, and lat it not see� after that it is cast togyder, an serue it
 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."
 Leshe it. Vide Gloss.
 Peskodde. Hull or pod of a pea.
 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 see� hem and skym hem. and whan �ey buth
isode pyke hem clene, and drawe the broth thurgh a straynour and do
the flessh �erwith in a Possynet and styne it . and do �erto
vynegur and powdour or gynger and a grete quantite and salt after the
last boillyng and serue it forth.
 styne it. Close it. V. Gloss.
PAYN RAGOUN . 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  �erof wi� �y fyngur and do it in a litel water and
loke if it hong  togydre. and take it fro the fyre and do �erto
the thriddendele  an powdour gyngener and stere  it togyder
til it bigynne to thik and cast it on a wete  table. lesh it and
serue it forth with fryed mete on flessh dayes or on fysshe dayes.
 Payn ragoun. It is not at all explained in the Recipe.
 Drope. Drop.
 hong. Hing, or hang.
 thriddendele. Third part, perhaps, _of brede_, i. e. of bread,
may be casually omitted here. V. Gloss.
 stere. stir.
 wete. wet.
LETE LARDES . XX.III. VIII.
Take parsel and grynde with a Cowe mylk, medle it with ayrenn and
lard ydyced take mylke after �at �ou hast to done  and myng 
�erwith. and make �erof dyuerse colours. If �ou wolt have zelow, do
�erto safroun and no parsel. If �ou wolt have it white; non�er parsel
ne safroun but do �erto amydoun. If �ou wilt have rede do �erto
sandres. If �ou wilt have pownas  do �erto turnesole . If �ou
wilt have blak do �erto blode ysode and fryed. and set on the fyre in
as many vessels as �ou hast colours �erto and see� it wel and lay
�ise colours in a cloth first oon. and sithen ano�er upon him. and
sithen the �ridde 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.
 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_.
 to done, i. e. done.
 myng. mix.
 pownas. Qu.
 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 . XX.III. IX.
Take Almandes blanched. bray hem and drawe hem up with faire water,
make furmente as before  and cast �er furmente �erto. & messe it
 Porpays. _Porpeys_, Contents, and so No. 116. Porpus.
 as before. This is the first mention of it.
PERREY OF PESOUN . XX.III. X.
Take pesoun and see� hem fast and covere hem til �ei berst. �enne
take up hem and cole hem thurgh a cloth. take oynouns and mynce hem
and see� hem in the same sewe and oile �erwith, cast �erto sugur,
salt and safroun, and see� hem wel �eratt �erafter and serue hem
 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
PESON OF ALMAYNE . XX.III. XI
Take white pesoun, waisshe hem see� 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 �at no breth  go out. and boile
hem right wel. and cast �erinne gode mylke of allmandes and a pertye
of flour of Rys wi� powdour gynger safroun. and salt.
 Almayne. Germany; called Almony No. 47.
 breth. Breath, air, steam. Ms. Ed. No. 2.
CHYCHES . XX.III. XII.
Take chiches and wry hem  in ashes all nyzt, o�er lay hem in hoot
aymers , at morrowe , waisshe hem in clene water and do hem
ouer the fire with clene water. see� hem up and do �erto oyle,
garlec, hole safroun. powdour fort and salt, see� it and messe it
 Chyches. _Vicia_, vetches. In Fr. _Chiches_.
 Wry hem. _Dry hem_, or _cover hem_. Chaucer, v. wrey.
 Aymers. Embers; of which it is evidently a corruption.
 at morrowe. Next Morning.
FRENCHE . XX.III. XIII.
Take and see� white peson and take oute �e perrey  & parboile
erbis & hewe hem grete & caft hem in a pot with the perrey pulle
oynouns & see� hem hole wel in water & do hem to �e Perrey with oile
& salt, colour it with safroun & messe it and cast �eron powdour douce.
 Frenche. Contents have it more fully, _Frenche Owtes_. V. ad No. 6.
 Perrey. Pulp. V. ad No. 70.
MAKKE . XX.III. XIIII.
Take drawen benes and see� hem wel. take hem up of the water and cast
hem in a morter grynde hem al to doust til �ei be white as eny mylk,
chawf  a litell rede wyne, cast �eramong in �e gryndyng, do �erto
salt, leshe it in disshes. �anne take Oynouns and mynce hem smale and
see� hem in oile til �ey be al broun . and florissh the disshes
therwith. and serue it forth.
 Makke. _Ignotum_.
 Chawf. Warm.
 broun. Brown.
AQUAPATYS . XX.III. XV.
Pill garlec and cast it in a pot with water and oile. and see� it, do
�erto safroun, salt, and powdour fort and dresse it forth hool.
 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 , fenel and ton tressis , rew, rosemarye, purslarye
, laue and waische hem clene, pike hem, pluk hem small wi� �yn 
honde and myng hem wel with rawe oile. lay on vynegur and salt, and
serue it forth.
 Porrectes. Fr. _Porrette_.
 Ton tressis. Cresses. V. Gloss.
 Purslarye. Purslain.
 �yn. thine.
FENKEL IN SOPPES. XX.III. XVII.
Take blades of Fenkel. shrede hem not to smale, do hem to see� in
water and oile and oynouns mynced �erwith. do �erto safroun and salt
and powdour douce, serue it forth, take brede ytosted and lay the
CLAT . XX.III. XVIII.
Take elena campana and see� it water . 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.
 Clat. Qu.
 water; r. _in water_, as in No. 79.
APPULMOY . XX.III. XIX.
Take Apples and see� hem in water, drawe hem thurgh a straynour.
take almaunde mylke & hony and flour of Rys, safroun and powdour fort
and salt. and see� it stondyng .
 Appulmoy. _Appulmos_. Ms. Ed. No. 17. named from the apples
employed. V. No. 149.
 stondyng. thick.
SLETE  SOPPES. XX.IIII.
Take white of Lekes and slyt hem, and do hem to see� in wyne, oile
and salt, rost brede and lay in dysshes and the sewe above and serue
 Slete. slit.
LETELORYE . XX.IIII. I.
Take Ayrenn and wryng hem thurgh a styunour and do �erto cowe mylke
with butter and safroun and salt and see� it wel. leshe it. and loke
�at it be stondyng. and serue it forth.
 Letelorye. The latter part of the compound is unknown, the first
is Fr. _Lait_, milk. Vide No. 68.
SOWPES DORRY . XX.IIII. II.
Take Almaundes brayed, drawe hem up with wyne. ooile it, cast
�eruppon safroun and salt, take brede itosted in wyne. lay �erof a
leyne  and ano�er of �e sewe and alle togydre. florish it with
sugur powdour gyngur and serue it forth.
 Sowpes Dorry. Sops endorsed. V. _Dorry_ in Gloss.
 A leyne. a layer.
RAPE . 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 �erwi� powdour of peper and
oo�er good powdours. alay it up with flour of Rys. and colour it with
saundres. salt it. & messe it forth.
 Rape. A dissyllable, as appears from _Rapey_ in the Contents.
_Rapy_, Ms. Ed. No. 49. _Rapee_, ibid. II. 28.
SAWSE SARZYNE . 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 �erin sugur ynowhz with Powdour sort, 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 �ou wilt in flesshe day.
see� Capouns and take the brawnn and tese hem smal and do �erto. and
make the lico  of �is broth.
 Sawse Sarzyne. _Sause_. Contents. _Saracen_, we prefume, 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.
 lico. liquor.
CREME 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  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.
 spryng. sprinkle.
GREWEL OF ALMAUNDES. XX.IIII. VI.
Take Almaundes blaunched, bray hem with oot meel . and draw hem up
with water. cast �eron Safroun & salt &c.
 oot meel. oat-meal.
CAWDEL OF ALMAUND MYLK. XX.IIII. VII.
Take Almaundes blaunched and drawe hem up with wyne, do �erto powdour
of gyngur and sugur and colour it with Safroun. boile it and serue it
JOWTES  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 see� the rowtes with the mylke.
and cast �eron sugur & salt. & serue it forth.
 Jowtes. V. ad No. 60.
FYGEY . XX.IIII. IX.
Take Almaundes blanched, grynde hem and drawe hem up with water and
wyne: quarter fygur hole raisouns. cast �erto powdour gyngur and hony
clarified. see� it wel & salt it, and serue forth.
 Fygey. So named from the figs therein used. A different Recipe,
Ms. Ed. No. 3, has no figs.
POCHEE . XX.IIII. X.
Take Ayrenn and breke hem in scaldyng hoot water. and whan �ei bene
sode ynowh. take hem up and take zolkes of ayren and rawe mylke and
swyng hem togydre, and do �erto powdour gyngur safroun and salt, set
it ouere the fire, and lat it not boile, and take ayrenn isode & cast
�e sew onoward. & serue it forth.
 Pochee. Poached eggs. Very different from the present way.
BREWET OF AYRENN. XX.IIII. XI.
Take ayrenn, water and butter, and see� hem yfere with safroun and
gobettes of chese. wryng ayrenn thurgh a straynour. whan the water
hath soden awhile: take �enne the ayrenn and swyng hem with verious.
and cast �erto. set it ouere the fire and lat it not boile. and serue
MACROWS . XX.IIII. XII.
Take and make a thynne foyle of dowh. and kerve it on peces, and cast
hem on boillyng water & see� it wele. take chese and grate it and
butter cast bynethen and above as losyns. and serue forth.
 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 . XX.IIII. XIII.
Take wyne and hony and found it  togyder and skym it clene. and
see� it long, do �erto powdour of gyngur. peper and salt, tost brede
and lay the sew �erto. kerue pecys of gyngur and flour it �erwith and
messe it forth.
 Tostee. So called from the toasted bread.
 found it. mix it.
GYNGAWDRY . XX.IIII. XIIII.
Take the Powche  and the Lyuour  of haddok, codlyng and hake 
and of oo�er 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 �at fysshe �erinne and boile it. & do �erto
amydoun. & colour it grene.
 Gyngawdry. Qu.
 Powche. Crop or stomach.
 Lyuour. Liver. V. No. 137.
 Hake. "Asellus alter, sive Merlucius, Aldrov." So Mr. Ray. See
Pennant, III. p. 156.
ERBOWLE . XX.IIII. XV.
Take bolas and scald hem with wyne and drawe hem with  a straynour
do hem in a pot, clarify hony and do �erto with powdour fort. and
flour of Rys. Salt it & florish it with whyte aneys. & serue it forth.
 Erbowle. Perhaps from the _Belas_, or Bullace employed.
 with, i.e. thurgh or thorough.
RESMOLLE . XX.IIII. XVI.
Take Almaundes blaunched and drawe hem up with water and alye it with
flour of Rys and do �erto powdour of gyngur sugur and salt, and loke
it be not stondyng , messe it and serue it forth.
 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.
 Not stondyng. Thin, diluted. V. No. 98. Not to [too] stondyng,
VYAUNDE CYPRE . XX.IIII. XVII.
Take oot mele and pike out the stones and grynde hem smal, and drawe
hem thurgh a straynour. take mede o�er wyne ifonded in sugur and do
�ise �erinne. do �erto powdour and salt, and alay it with flour of
Rys and do �at it be stondyng. if thou wilt on flesh day; take hennes
and pork ysode & grynde hem smale and do �erto. & messe it forth.
 Cypre. _Cipre_, Contents here and No. 98.
VYANDE CYPRE OF SAMOUN . XX.IIII. XVIII.
Take Almandes and bray hem unblaunched. take calwar  Samoun and
see� it in lewe water  drawe up �yn Almandes with the broth. pyke
out the bones out of the fyssh clene & grynde it small & cast �y mylk
& �at togyder & alye it with flour of Rys, do �erto powdour fort,
sugur & salt & colour it with alkenet & loke �at hit be not stondyng
and messe it forth.
 Samoun. Salmon.
 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
 lewe water. warm. V. Gloss.
VYANND RYAL. XX.IIII. XIX.
Take wyne greke, o�er rynysshe wyne and hony clarified �erwith. take
flour of rys powdour of Gyngur o� of peper & canel. o�er flour of
canel. powdour of clowes, safroun. sugur cypre. mylberyes, o�er
saundres. & medle alle �ise togider. boile it and salt it. and loke
�at it be stondyng.
COMPOST . C.
Take rote of parsel. pasternak of rasenns . scrape hem waisthe hem
clene. take rapes & caboches ypared and icorne . take an erthen
panne with clene water & set it on the fire. cast all �ise �erinne.
whan �ey buth boiled cast �erto peeres & parboile hem wel. take �ise
thynges up & lat it kele on a fair cloth, do �erto salt whan it is
colde in a vessel take vineger & powdour & safroun & do �erto. & lat
alle �ise thinges lye �erin al nyzt o�er 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 �ise thynges & cast togyder in a pot of erthe. and take
�erof whan �ou wilt & serue forth.
 Compost. A composition to be always ready at hand. Holme, III. p.
78. Lel. Coll. VI. p. 5.
 Pasternak of rasenns. Qu.
 ypared and icorne. The first relates to the Rapes, the second to
the Caboches, and means carved or cut in pieces.
GELE  OF FYSSH. C. I.
Take Tenches, pykes , eelys, turbut and plays , kerue hem to
pecys. scalde hem & waische hem clene. drye hem with a cloth do hem
in a panne do �erto half vyneger & half wyne & see� it wel. & take
the Fysshe and pike it clene, cole the broth thurgh a cloth into a
erthen panne. do �erto powdour of pep and safroun ynowh. lat it
see� and skym it wel whan it is ysode dof  grees clene, cowche
fisshes on chargeours & cole the sewe thorow a cloth onoward
& serue it forth.
 Gele. Jelly. _Gelee_, Contents here and in the next Recipe.
_Gely_, Ms. Ed. No. 55, which presents us with much the same
 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.
 Plays. Plaise, the fish.
 Dof, i. e. do of.
GELE OF FLESSH. C. II.
Take swyner feet & snowter and the eerys . capouns. connynges calues
fete. & wiasche hem clene. & do hem to see� in the �riddel  of
wyne & vyneger and water and make forth as bifore.
 Eerys. Ears.
 Thriddel. V. ad No. 67.
CHYSANNE . C. III.
Take Roches. hole Tenches and plays & sinyte hem to gobettes. fry hem
in oyle blaunche almaundes. fry hem & cast wyne & of vyneger �er
pridde part �erwith fyges drawen & do �erto powdour fort and salt.
boile it. lay the Fisshe in an erthen panne cast the sewe �erto. see�
oynouns ymynced & cast �erinne. kepe hit and ete it colde.
 Chysanne. Qu.
CONGUR  IN SAWSE. C. IIII.
Take the Conger and scald hym. and smyte hym in pecys & see� 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 �e sewe onoward & serue it forth.
 Congur. The Eel called _Congre_. _Sawce_, Contents here, and No.
RYGH  IN SAWSE. C. V.
Take Ryghzes and make hem clene and do hem to see�, pyke hem clene
and frye hem in oile. take Almandes and grynde hem in water or wyne,
do �erto almandes blaunched hole fryed in oile. & coraunce see� the
lyour grynde it smale & do �erto garlec ygronde & litel salt &
verious powdour fort & safroun & boile it yfere, lay the Fysshe in a
vessel and cast the fewe �erto. and messe it forth colde.
 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.
see� hem with mynter and wi� oother erbes, colour it grene or zelow,
and messe it forth.
PYKES IN BRASEY . C. VII.
Take Pykes and undo hem on �e wombes  and waisshe hem clene and
lay hem on a roost Irne  �enne take gode wyne and powdour gynger &
sugur good wone  & salt, and boile it in an erthen panne & messe
forth �e pyke & lay the sewe onoward.
 Brasey. Qu.
 Wombs. bellies.
 roost Irene. a roasting iron.
 good wone. a good deal. V. Gloss.
PORPEYS IN BROTH. C. VIII.
Make as �ou madest Noumbles of Flesh with oynouns.
BALLOC  BROTH. C. IX.
Take Eelys and hilde  hem and kerue hem to pecys and do hem to
see� in water and wyne so �at it be a litel ouer stepid . do �erto
sawge and oo�er erbis with few  oynouns ymynced, whan the Eelis
buth soden ynowz do hem in a vessel, take a pyke and kerue it to
gobettes and see� hym in the same broth do �erto powdour gynger
galyngale canel and peper, salt it and cast the Eelys �erto & messe
 Balloc. _Ballok_, Contents.
 hilde. skin.
 on stepid. steeped therein. V. No. 110.
 few, i.e. a few.
ELES IN BREWET. C. X.
Take Crustes of brede and wyne and make a lyour, do �erto oynouns
ymynced, powdour. & canel. & a litel water and wyne. loke �at it be
stepid, do �erto salt, kerue �in Eelis & see� hem wel and serue hem
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 �erinne with oile and lat it boile
togyd yfere . do the Samoun icorne �erin, make a lyour of
Almaundes mylke & of brede & cast �erto spices, safroun and salt,
see� it wel. and loke �at it be not stondyng.
 togyd yfere. One of these should be struck out.
PLAYS IN CYEE. C.XII.
Take Plays and smyte hem  to pecys and fry hem in oyle. drawe a
lyour of brede & gode broth & vyneger. and do �erto powdour gynger.
canel. peper and salt and loke �at it be not stondyng.
 Vide No. 104. Qu.
FOR TO MAKE FLAUMPEYNS. C. XIII.
Take clene pork and boile it tendre. �enne 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 �erwith. �enne waisthe hem in water & �ene
lyes  hem alle togider wit Ayrenn, �enne take powdour of pepper.
or els powdour marchannt & ayrenn and a porcioun of safroun and salt.
�enne take blank sugur. eyrenn & flour & make a past wit a roller,
�ene make �erof smale pelettes . & fry hem broun in clene grece &
set hem asyde. �enne make of �at oo�er deel  of �at past long
coffyns  & do �at comade  �erin. and close hem faire with a
countoer , & pynche hem smale about. �anne kyt aboue foure o�er
sex wayes, �anne take euy  of �at kuttyng up, & �enne colour it
wit zolkes of Ayrenn, and plannt hem thick, into the flaumpeyns above
�at �ou kuttest hem & set hem in an ovene and lat hem bake eselich
. and �anne serue hem forth.
 lyer. mix.
 Pelettes. _Pelotys_ Ms. Ed. No. 16. Balls, pellets, from Fr.
 deel. deal, i.e. part, half.
 Coffyns. Pies without lids.
 comade. Qu.
 coutour. coverture, a lid.
 euy. every.
 eselich. easily, gently.
FOR TO MAKE NOUMBLES IN LENT. C. XIIII.
Take the blode of pykes o�er of conger and nyme  the paunches of
pykes. of conger and of grete code lyng , & boile hem tendre &
mynce hem smale & do hem in �at blode. take crustes of white brede &
strayne it thurgh a cloth. �enne take oynouns iboiled and mynced.
take peper and safroun. wyne. vynegur aysell  o�er alegur & do
�erto & serue forth.
 nyme. take. Perpetually used in Ms. Ed. from Sax. niman.
 code lyng. If a Codling be a _small cod_, as we now understand
it, _great codling_ seems a contradiction in terms.
 Aysell. Eisel, vinegar. Littleton.
FOR TO MAKE CHAWDON  FOR LENT. C. XV.
Take blode of gurnardes and congur & �e 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 & �anne boile it togyder til
it be stondyng. �enne take vynegur o� aysell & safroun & put it �erto
and serue it forth.
 Chawdoun. V. Gloss.
FURMENTE WITH PORPEYS. C. XVI.
Take clene whete and bete it small in a morter and fanne out clene
the doust, �enne waisthe it clene and boile it tyl it be tendre and
broun. �anne take the secunde mylk of Almaundes & do �erto. boile hem
togidur til it be stondyng, and take �e first mylke & alye it up wi�
a penne . take up the porpays out of the Furmente & leshe hem in
a dishe with hoot water. & do safroun to �e furmente. and if the
porpays be salt. see� it by hym self, and serue it forth.
 Penne. Feather, or pin. Ms. Ed. 28.
FYLETTES IN GALYTYNE. C. XVII.
Take Pork, and rost it tyl the blode be tryed out & �e broth .
take crustes of brede and bray hem in a morter, an drawe hem thurgh a
cloth with �e broth, �enne take oynouns an leshe hem on brede an do
to the broth. �anne take pork, and leshe it clene with a dressyng
knyf and cast it into �e pot broth, & lat it boile til it be more
tendre. �anne take �at lyour �erto. �anne take a porcion of peper and
saundres & do �erto. �anne take parsel & ysope & mynce it smale & do
�erto. �anne take rede wyne o�er white grece & raysouns & do �erto. &
lat it boile a lytel.
 the broth. Supposed to be prepared beforehand.
VEEL IN BUKNADE . C. XVIII.
Take fayr Veel and kyt it in smale pecys and boile it tendre in fyne
broth o�er in water. �anne take white brede o�er wastel , and
drawe �erof a white ... lyour wi� fyne broth, and do �e lyour to the
Veel, & do safroun �erto, �anne take parsel & bray it in a morter &
the Juys  �erof do �erto, and �anne is �is half zelow & half grene.
�anne take a porcioun of wyne & powdour marchant & do �erto and lat
it boile wele, and do �erto a litel of  vynegur. & serue forth.
 Buknade. V. No. 17.
 Wastel. V. Gloss.
 Juys. Juice.
 litel of vynegur. We say, _a little vinegar_, omitting _of_. So
152, _a lytull of lard_.
SOOLES IN CYNEE . C. XIX.
Take Sooles and hylde hem, see� hem in water, smyte hem on pecys and
take away the fynnes. take oynouns iboiled & grynde the fynnes
�erwith and brede. drawe it up with the self broth. do �erto powdour
fort, safroun & hony clarified with salt, see� it alle yfere. broile
the sooles & messe it in dysshes & lay the sewe above. & serue forth.
 Cynee. _Cyney_, Contents, both here and No. 120. 123. See before,
TENCHES IN CYNEE. XX.VI.
Take Tenches and smyte hem to pecys, fry hem, drawe a lyour of
Raysouns coraunce wit� wyne and water, do �erto hool raisouns &
powdour of gyngur of clowes of canel of peper do the Tenches �erto &
see� hem with sugur cypre & salt. & messe forth.
OYSTERS IN GRAVEY. XX.VI. I.
Schyl  Oysters and see� hem in wyne and in hare  own broth.
cole the broth thurgh a cloth. take almandes blaunched, grynde
hem and drawe hem up with the self broth. & alye it wi� flour of
Rys. and do the oysters �erinne, cast in powdour of gyngur,
sugur, macys. see� it not to stondyng and serue forth.
 shell, take of the shells.
 hare. their. _her_. No. 123. Chaucer.
MUSKELS  IN BREWET. XX.VI. II.
Take muskels, pyke hem, see� hem with the owne broth, make a lyour of
crustes  & vynegur do in oynouns mynced. & cast the muskels �erto
& see� it. & do �erto powdour with a lytel salt & safron the samewise
make of oysters.
 Muskles. _muskels_ below, and the Contents. Muscles.
 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 wi� the broth and vynegur mynce oynouns & do
�erto with erbes. & cast the oysters �erinne. boile it. & do �erto
powdour fort & salt. & messe it forth.
CAWDEL OF MUSKELS. XX.VI. IIII.
Take and see� 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 �ise togider. do �erto
verious and vyneger. take whyte of lekes & parboile hem wel. wryng
oute the water and hewe hem smale. cast oile �erto with oynouns
parboiled & mynced smale do �erto powdour fort, safroun and salt. a
lytel see� it not to to  stondyng & messe it forth.
 to to, i. e. too too. Vide No. 17.
MORTREWS OF FYSSH. XX.VI. V.
Take codlyng, haddok, o� hake and lynours with the rawnes  and
see� it wel in water. pyke out �e bones, grynde smale the Fysshe,
drawe a lyour of almaundes & brede with the self broth. and do the
Fysshe grounden �erto. and see� it and do �erto powdour fort, safroun
and salt, and make it stondyng.
 rawnes. roes.
LAUMPREYS IN GALYNTYNE. XX.VI. VI.
Take Laumpreys and sle  hem with vynegur o�er with white wyne &
salt, scalde hem in water. slyt hem a litel at �er 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  with vyneger. wyne. and
crustes of brede. do �erto powdour of gyngur. of galyngale . flour
of canel. powdour of clowes, and do �erto raisouns of coraunce hoole.
with �e blode & �e grece. see� it & salt it, boile it not to stondyng,
take up the Laumprey do hym in a chargeour , & lay �e sewe onoward,
& serue hym forth.
 sle. slay, kill.
 hym up. A word seems omitted; _drawe_ or _lye_.
 of galyngale, i. e. powder. V. No. 101.
 Chargeour. charger or dish. V. No. 127.
LAUMPROUNS IN GALYNTYNE. XX.VI. VII.
Take Lamprouns and scalde hem. see� hem, meng powdour galyngale and
some of the broth togyder & boile it & do �erto powdour of gyngur &
salt. take the Laumprouns & boile hem & lay hem in dysshes. & lay the
sewe above. & serue fort.
LOSEYNS  IN FYSSH DAY. XX.VI. VIII.
Take Almandes unblaunched and waisthe hem clene, drawe hem up with
water. see� �e mylke & alye it up with loseyns. cast �erto safroun.
sugur. & salt & messe it forth with colyandre in confyt rede, & serue
 Loseyns. _Losyns_, Contents.
SOWPER OF GALYNTYNE . 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.
 Sowpes of Galyntyne. Contents has _in_, recte. _Sowpes_ means
SOBRE SAWSE. XX.VI. X.
Take Raysouns, grynde hem with crustes of brede; and drawe it up with
wyne. do �erto gode powdours and salt. and see� it. fry roches,
looches, sool, o�er oo�er gode Fyssh, cast �e sewe above, & serue it
COLD BREWET. XX.VI. XI.
Take crome  of almaundes. dry it in a cloth. and whan it is dryed
do it in a vessel, do �erto salt, sugur, and white powdour of gyngur
and Juys of Fenel and wyne. and lat it wel stonde. lay full & messe &
dresse it forth.
 crome. crumb, pulp.
PEERES  IN CONFYT. XX.VI. XII.
Take peeres and pare hem clene. take gode rede wyne & mulberes 
o�er saundres and see� �e peeres �erin & whan �ei buth ysode, take
hem up, make a syryp of wyne greke. o�er vernage  with blaunche
powdour o�er white sugur and powdour gyngur & do the peres �erin.
see� it a lytel & messe it forth.
 Peeres. pears.
 mulberes. mulberries, for colouring.
 Vernage. Vernaccia, a sort of Italian white wine. V. Gloss.
EGURDOUCE  OF FYSSHE. XX.VI. XIII.
Take Loches o�er Tenches o�er Solys smyte hem on pecys. fry hem in
oyle. take half wyne half vynegur and sugur & make a siryp. do �erto
oynouns icorue  raisouns coraunce. and grete raysouns. do �erto
hole spices. gode powdours and salt. messe �e fyssh & lay �e sewe
aboue and serue forth.
 Egurdouce. Vide Gloss.
 icorue, icorven. cut. V. Gloss.
COLDE BREWET. XX.VI. XIIII.
Take Almaundes and grynde hem. take the tweydel  of wyne o�er the
�riddell of vynegur. drawe up the Almaundes �erwith. take anys sugur
& branches of fenel grene a fewe. & drawe hem up togyder with �er
mylke take poudour of canell. of gyngur. clowes. & maces hoole. take
kydde o�er chikenns o�er flessh. & choppe hem small and see� hem.
take all �is flessh whan it is sodenn & lay it in a clene vessel &
boile �er sewe & cast �erto salt. �enne cast al �is in �e pot with
flesh. &ter. 
 Tweydel. Two parts.
 &ter. i. e. serue forth.
PEVORAT  FOR VEEL AND VENYSOUN. XX.VI. XV.
Take Brede & fry it in grece. drawe it up with broth and vynegur,
take �erto powdour of peper & salt and sette it on the fyre. boile it
and messe it forth.
 Pevorat. Peverade, from the pepper of which it is principally
SAWSE  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.
 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 . gyngur. canel. & a lytill crust of brede and grinde it
smale. and grynde it up with verions. and wit� grece of Capouns.
boyle it and serue it forth.
 de Parys. Of Paradise. V. Pref.
GALYNTYNE . XX.VI. XVIII.
Take crustes of Brede and grynde hem smale, do �erto powdour of
galyngale, of canel, of gyngyner and salt it, tempre it with vynegur
and drawe it up �urgh a straynour & messe it forth.
 Galyntyne. Galentyne, Contents.
GYNGENER . XX.VI. XIX.
Take payndemayn and pare it clene and funde it in Vinegur, grynde it
and temper it wi� Vynegur, and with powdour gyngur and salt, drawe it
thurgh a straynour. and serue forth.
 Gyngener. From the powder of Ginger therein used.
VERDE  SAWSE. XX.VII.
Take parsel. mynt. garlek. a litul serpell  and sawge, a litul
canel. gyngur. piper. wyne. brede. vynegur & salt grynde it smal with
safroun & messe it forth.
 Verde. It has the sound of _Green-sauce_, but as there is no
Sorel in it, it is so named from the other herbs.
 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 �erto powdour of gyngur ad of peper. & �e
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 �erwith & salt.
and temper it up with Cowe Mylke. and see� it wel and serue it forth.
CHAWDOUN  FOR SWANNES XX.VII. III.
Take �e lyuer and �e offall  of the Swannes & do it to see� in
gode broth. take it up. take out �e bonys. take & hewe the flessh
smale. make a Lyour of crustes of brede & of �e blode of �e Swan
ysoden. & do �erto powdour of clowes & of piper & of wyne & salt, &
see� it & cast �e flessh �erto ihewed. and messe it forth with �e
 Chawdoun. V. Gloss.
 offall. _Exta_, Gibles.
SAWSE CAMELYNE . XX.VII. IIII.
Take Raysouns of Coraunce. & kyrnels of notys. & crustes of brede &
powdour of gyngur clowes flour of canel. bray it  wel togyder and
do it �erto. salt it, temper it up with vynegur. and serue it forth.
 Camelyne. Qu. if _Canelyne_ from the _Fluor of Canel_?
 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 �ou wilt spende �erof
make it tnynne with wyne.
NOTA. XX.VII. VI.
Cranes  and Herouns shul be armed  with lardes of Swyne. and
eten with gyngur.
 Cranes. A dish frequent formerly at great tables. Archaologia,
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.
 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
FRY BLAUNCHED. XX.VII. VIII.
Take Almandes blaunched and grynde hem al to doust, do �ise in a
thynne foile. close it �erinnne fast. and fry it in Oile. clarifie
hony with Wyne. & bake it �erwith.
FRYTOUR OF PASTERNAKES OF APPLES . XX.VII. IX.
Take skyrwater and pasternakes and apples, & parboile hem, make a
batour of flour and ayrenn, cast �erto ale. safroun & salt. wete hem
in �e batour and frye hem in oile or in grece. do �erto Almaund Mylk.
& serue it forth.
 Frytour, &c. Contents has only, _Frytours of Pasternakes_. N. B.
_Frytour_ is _Fritter_.
FRYTOUR OF MYLKE. XX.VII. X.
Take of cruddes  and presse out �e wheyze . do �erto sum whyte
of ayrenn. fry hem. do �erto. & lay on sugur and messe forth.
 Cruddes. Curds, per metathesin.
 wheyze. whey.
FRYTOUR OF ERBES. XX.VII. XI.
Take gode erbys. grynde hem and medle  hem with flour and water &
a lytel zest and salt, and frye hem in oyle. and ete hem with clere
 medle. mix.
RASYOLS . XX.VII. XII.
Take swyne lyuoers and see� hem wel. take brede & grate it. and take
zolkes of ayrenn. & make hit sowple  and do �erto a lytull of lard
carnoun lyche a dee . chese gratyd  & whyte grece. powdour
douce & of gyngur & wynde it to balles  as grete as apples. take
�e calle of �e swyne & cast euere  by hym self �erin. Make a Crust
in a trape . and lay �e ball �erin & bake it. and whan �ey buth
ynowz: put �erin a layour of ayrenn with powdour fort and Safroun.
and serue it forth.
 Rasyols. Rasiowls, Contents. Qu. the etymen.
 sowple. supple.
 carnoun lyche a dee. Cut like dice, diced. Fr. _De_; singular of
 gratyd. grated. _igrated_, No. 153.
 wynde it to balles, make it into Balls.
 euere. each.
 trape. pan, or dish. French.
WHYTE MYLATES . XX.VII. XIII.
Take Ayrenn and wryng hem thurgh a cloth. take powdour fort, brede
igrated, & safroun, & cast �erto a gode quantite of vynegur with a
litull salt, medle all yfere. make a foile in a trape & bake it wel
�erinne. and serue it forth.
 Mylates. Contents, _Milates_; but 155 as here. Qu.
CRUSTARDES  OF FLESSH. XX.VII. XIIII.
Take peiouns , chykens, and smale briddes smyte hem in gobettes.
& see� hem alle ifere in god bro� wi� veriaws  do �erto safroun,
make a crust in a trape. and pynche it. & cowche �e flessh �erinne. &
cast �erinne Raisouns coraunce. powdour douce and salt. breke ayrenn
and wryng hem thurgh a cloth & swyng �e sewe of �e stewe �erwith
and helde it  uppon the flessh. couere it & bake it wel. and serue
 Crustards. Pies.
 peiouns. pigeons. V. ad No. 48.
 veriaws. Verjuice.
 helde it. pour, cast.
MYLATES OF PORK. XX.VII. XV.
Hewe Pork al to pecys and medle it with ayrenn & chese igrated. do
�erto powdour fort safroun & pyneres  with salt, make a crust in a
trape, bake it wel �erinne, and serue it forth.
 pyneres. Vide Pref.
CRUSTARDES OF FYSSHE. XX.VII. XVI.
Take loches, laumprouns, and Eelis. smyte hem on pecys, and stewe hem
wi� Almaund Mylke and verions, frye the loches in oile as tofore. and
lay �e fissh �erinne. cast �eron powdour fort powdour douce. with
raysons coraunce & prunes damysyns. take galyntyn and �e sewe �erinne,
and swyng it togyder and cast in the trape. & bake it and serue it
CRUSTARDES OF EERBIS  ON FYSSH DAY. XX.VII. XVII.
Take gode Eerbys and grynde hem smale with wallenotes pyked clene. a
grete portioun. lye it up almost wi� as myche verions as water. see�
it wel with powdour and Safroun withoute Salt. make a crust in a
trape and do �e fyssh �erinne unstewed wi� a litel oile & gode
Powdour. whan it is half ybake do �e sewe �erto & bake it up. If �ou
wilt make it clere of Fyssh see� ayrenn harde. & take out �e zolkes &
grinde hem with gode powdours. and alye it up with gode stewes 
and serue it forth.
 Erbis. Rather _Erbis and Fissh_.
 stewes. V. No. 170.
LESSHES  FRYED IN LENTON . XX.VII. XVIII.
Drawe a thick almaunde Mylke wi� water. take dates and pyke hem clene
with apples and peeres & mynce hem with prunes damysyns. take out �e
stones out of �e prunes. & kerue the prunes a two. do �erto Raisouns
sugur. flour of canel. hoole macys and clowes. gode powdours & salt.
colour hem up with saundres. meng �ise with oile, make a coffyn as
�ou didest bifore & do �is Fars  �erin. and bake it wel and serue
 Leshes. V. Leche Lumbard in Gloss.
 lenton. Lentoun, Contents, i. e. Lent.
 Fars. Vide Gloss.
WASTELS YFARCED. XX.VII. XIX.
Take a Wastel and hewe out �e crummes. take ayrenn & shepis talow &
�e crummes of �e same Wastell powdour fort & salt with Safroun and
Raisouns coraunce. & medle alle �ise yfere & do it in �e Wastel.
close it & bynde it fast togidre. and see� it wel.
SAWGE YFARCED. XX.VIII.
Take sawge. grynde it and temper it up with ayrenn. a saweyster  &
kerf hym to gobettes and cast it in a possynet. and do �erwi� grece &
frye it. Whan it is fryed ynowz cast �erto sawge with ayren make it
not to harde. cast �erto powdour douce, messe it forth. If it be in
Ymber day; take sauge butter & ayrenn. and lat it stonde wel by �e
sause , & serue it forth.
 saweyster. Qu.
 stonde wel by the sause. Become thick with the sawce.
SAWGEAT . XX.VIII. I.
Take Pork and see� it wel and grinde it smale and medle it wi� ayren
& brede. ygrated. do �erto powdour fort and safroun with pyner & salt.
take & close litull Balles in foiles  of sawge. wete it with a
batour of ayren & fry it. & serue it forth.
 Sawgeat. So named from the Sage, or _Sawge_
 foiles. leaves.
CRYSPES . XX.VIII. II.
Take flour of pandemayn and medle it with white grece ouer the fyrer
in a chawfour  and do the batour �erto queyntlich  �urgh �y
fyngours. or thurgh a skymour. and lat it a litul  quayle  a
litell so �e �er be hool �erinne. And if �er wilt colour it wi�
alkenet yfoundyt. take hem up & cast �erinne sugur, and serue hem
 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_.
 chawfour. chaffing dish.
 quentlich'. nicely.
 a litul. Dele.
 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. o�er in �e  grece and �e remnaunt , take hony
clarified and flaunne  �erwith, alye hem up and serue hem forth.
 �e grece. Dele _the_.
 �e remnant, i. e. as for the remnant.
 flaunne. French _flau_, custard.
TARTEE. XX.VIII. IIII.
Take pork ysode. hewe it & bray it. do �erto ayrenn. Raisouns sugur
and powdour of gyngur. powdour douce. and smale briddes �eramong &
white grece. take prunes, safroun. & salt, and make a crust in a
trape & do �er Fars  �erin. & bake it wel & serue it forth.
 �er Fars, r. �e Fars.
TART IN YMBRE  DAY. XX.VIII. V.
Take and parboile Oynouns presse out �e water & hewe hem smale. take
brede & bray it in a morter. and temper it up with Ayren. do �erto
butter, safroun and salt. & raisouns corauns. & a litel sugur with
powdour douce. and bake it in a trape. & serue it forth.
 Ymbre. Ember.
TART DE BRY . XX.VIII. VI.
Take a Crust ynche depe in a trape. take zolkes of Ayren rawe & chese
ruayn . & medle it & �e zolkes togyder. and do �erto powdour
gyngur. sugur. safroun. and salt. do it in a trape, bake it and serue
 de Bry. Qu. _Brie_, the country.
 Chese ruayn. Qu. of Roisen. V. ad 49.
TART DE BRYMLENT . XX.VIII. VII.
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
wi� wyne and sugur. take salwar Salmoun  ysode. o�er codlyng, o�er
haddok, & bray hem smal. & do �erto white powdours & hool spices. &
salt. and see� 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 �e fars
�erin. Plaunt it boue  with prunes and damysyns. take �e stones
out, and wi� dates quarte rede  dand piked clene. and couere the
coffyn, and bake it wel, and serue it forth.
 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
 salwar Samoun. V. ad No. 98.
 plaunt it above. Stick it _above_, or on the top.
 quarte red. quartered.
TARTES OF FLESH . XX.VIII. VIII.
Take Pork ysode and grynde it smale. tarde  harde eyrenn isode &
ygrounde and do �erto with Chese ygronde. take gode powdour and hool
spices, sugur, safroun, and salt & do �erto. make a coffyn as to feel
sayde  & do �is �erinne, & plaunt it with smale briddes istyned &
counyng. & hewe hem to smale gobettes & bake it as tofore. & serue it
 Tartes of Flesh. So we have _Tarte Poleyn_, Lel. Coll. IV. p. 226.
i.e. of Pullen, or Poultry.
 tarde, r. _take_. For see No. 169.
 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 �erto with prunes hoole . dates. icorue. pynes and
Raisouns coraunce. hool spices & powdour. sugur. salt, and make a
litell coffyn and do �is fars �erinne. & bake it & serue it forth.
 hoole, whole.
TARTES OF FYSSHE. XX.VIII. X.
Take Eelys and Samoun and smyte hem on pecys. & stewe it  in
almaund mylke and verious. drawe up on almaund mylk wi� �e stewe.
Pyke out the bones clene of �e fyssh. and save �e myddell pece hoole
of �e Eelys & grinde �at oo�er fissh smale. and do �erto powdour,
sugur, & salt and grated brede. & fors �e Eelys �erwith �erer as 
�e bonys were medle �e oo�er dele of the fars & �e mylk togider. and
colour it with saundres. make a crust in a trape as before. and bake
it �erin and serue it forth.
 it. rather hem, i.e. them.
 �ereras. where. V. No. 177.
SAMBOCADE . XX.VIII. XI.
Take and make a Crust in a trape. & take a cruddes and wryng out �e
wheyze. and drawe hem �urgh a straynour and put in �e straynour
crustes. do �erto sugur the �ridde part & somdel  whyte of Ayrenn.
& shake �erin blomes of elren . & bake it up with curose  &
messe it forth.
 Sambucade. As made of the _Sambucus_, or Elder.
 Somdel. Some.
 Blom of Elren. Elder flowers.
ERBOLATES . XX.VIII. XII.
Take parsel, myntes , 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 �e fars �erto. & bake
it & messe it forth.
 Erbolat, i.e. Herbolade, a confection of herbs.
 myntes, mint.
NYSEBEK . XX.VIII. XIII.
Take �ere �ridde part of sowre Dokkes and flour �erto. & bete it
togeder tyl it be as towh as eny lyme. cast �erto salt. & do it in a
disshe holke  in �e bothom, and let it out wi� �y finger
queynchche  in a chowfer  wi� oile. & frye it wel. and whan it
is ynowhz: take it out and cast �erto suger &c.
 Nysebek. Qu.
 holke. Qu. hollow.
 queynchche. an _queyntlich'_, as No. 162.
 Chowfer. chaffing dish, as No. 162.
FOR TO MAKE POMME DORRYLE  AND O�ER �NGES. XX.VIII. XIIII.
Take �e lire of Pork rawe. and grynde it smale. medle it up wi�
powdre fort, safroun, and salt, and do �erto Raisouns of Coraunce,
make balles �erof. and wete it wele in white of ayrenn. & do it to
see� 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  aboute �e spyt. And if �ou wilt, take for
parsel safroun, and serue it forth.
 Pomme dorryle. Contents, _pom dorryes_, recte, for MS. Ed. 42,
has _Pommedorry_; and see No. 177. So named from the _balls_ and _the
gilding_. "Pommes dorees, golden apples." Cotgrave. _Poundorroye_.
MS. Ed. 58; but vide _Dorry_ in Gloss.
 erne. Qu.
COTAGRES . XX.VIII. XV.
Take and make �e self fars . but do �erto pynes and sugur. take an
hole rowsted cok, pulle hym  & hylde  hym al togyder saue �e
legges. take a pigg and hilde  hym fro �e myddes dounward, fylle
him ful of �e fars & sowe hym fast togider. do hym in a panne & see�
hym wel. and whan �ei bene isode: do hem on a spyt & rost it wele.
colour it with zolkes of ayren and safroun, lay �eron foyles  of
gold and of siluer. and serue hit forth.
 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.
 self fars. Same as preceding Recipe.
 pulle hym, i.e. in pieces.
 hylde. cast.
 hilde. skin.
 foyles. leaves; of Laurel or Bay, suppose; gilt and silvered
HERT ROWEE . XX.VIII. XVI.
Take �er mawe of �e grete Swyne. and fyfe o�er sex of pigges mawe.
fyll hem full of �e self fars. & sowe hem fast, perboile hem. take
hem up & make smale prews  of gode past and frye hem. take �ese
prews yfryed & see�  hem �icke in �e mawes on �e fars made after
 an urchoun withoute legges. put hem on a spyt & roost hem &
colour hem with safroun & messe hem forth.
 Hert rowee. Contents, _Hart rows_; perhaps from _heart_.
 prews. Qu. V. in Gloss.
 see�. There is a fault here; it means stick.
 after, i. e. like.
POTEWS . XX.VIII. XVII.
Take Pottes of Er�e lytell of half a quart and fyll hem
full of fars of pomme dorryes . o�er make with �yn honde. o�er in
a moolde pottes of �e self fars. put hem in water & see� hem up wel.
and whan �ey buth ynowz. breke �e pottes of er�e & do �e fars on �e
spyt & rost hem wel. and whan �ei buth yrosted. colour hem as pomme
dorryes. make of litull prewes  gode past, frye hem o�er rost hem
wel in grece. & make �erof Eerys  to pottes & colour it. and make
rosys  of gode past, & frye hem, & put �e steles  in �e hole
�er  �e spyt was. & colour it with whyte. o�er rede. & serue it
 Potews. probably from the _pots_ employed.
 pomme dorryes. Vide ad No. 174.
 prewes. V. ad 176.
 eerys. Ears _for_ the pots. V. 185.
 rosys. roses.
 sleles. stalks.
 �er. there, i.e. where. V. 170.
SACHUS . XX.VIII. XVIII.
Take smale Sachellis of canuas and fille hem full of �e same fars 
& see� hem. and whan �ey buth ynowz take of the canvas, rost hem &
colour hem &c.
 Sachus. I suppose _sacks_.
 same fars. viz. as 174.
BURSEWS . XX.VIII. XIX.
Take Pork, see� it and grynde it smale
wi� sodden ayren. do �erto gode powdours and hole spices and salt
with sugur. make �erof smale balles, and cast hem in a batour  of
ayren. & wete hem in flour. and frye hem in grece as frytours .
and serue hem forth.
 Bursews. Different from _Bursen_ in No. 11; therefore qu. etymon.
 Batour. batter.
 frytours. fritters.
SPYNOCHES  YFRYED. XX.IX.
Take Spynoches. perboile hem in se�yng water. take hem up and
presse . . . out of �e water  and hem  in two. frye hem in oile
clene. & do �erro powdour. & serue forth.
 Spynoches. Spinage, which we use in the singular.
 out of the water. dele _of_; or it may mean, _when out of the
 hem r. _hewe_.
BENES YFRYED. XX.IX. I.
Take benes and see� hem almost til �ey bersten. take and wryng out
�er water clene. do �erto Oynouns ysode and ymynced. and garlec
�erwith. frye hem in oile. o�er in grece. & do �erto powdour douce. &
serue it forth.
RYSSHEWS  OF FRUYT. XX.IX. II.
Take Fyges and raisouns. pyke hem and waisshe hem in Wyne. grynde hem
wi� apples and peeres. ypared and ypiked clene. do �erto gode
powdours. and hole spices. make bailes �erof. fryen in oile and serue
 Rysshews. _russhewses_, Contents. Qu.
DARYOLS . XX.IX. III.
Take Creme of Cowe mylke. o�er of Almandes. do �erto 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,
 Daryols. Qu.
FLAUMPENS . XX.IX. IIII.
Take fat Pork ysode. pyke it clene. grynde it smale. grynde Chese &
do �erto. wi� sugur and gode powdours. make a coffyn of an ynche depe.
and do �is fars �erin. make a thynne foile of gode past & kerue out
�eroff smale poyntes . frye hem in fars . & bake it up &c.
 Flaumpeyns. _Flaumpens_, Contents. V. No. 113.
 Points, seems the same as _Prews_, No. 176.
 in fars, f. _in the fars_; and yet the Fars is disposed of before;
CHEWETES  ON FLESSHE DAY. XX.IX. V.
Take �er lire of Pork and kerue it al to pecys. and hennes �erwith
and do it in a panne and frye it & make a Coffyn as to  a pye
smale & do �erinne. & do �eruppon zolkes of ayrenn. harde. powdour of
gyngur and salt, couere it & fry it in grece. o�er bake it wel and
serue it forth.
 Chewets. V. 186.
 as to, as for. V. No. 177.
CHEWETES ON FYSSH DAY. XX.IX. VI.
Take Turbut. haddok. Codlyng. and hake. and see� it. grynde it smale.
and do �erto Dates. ygrounden. raysouns pynes. gode powdoer and salt.
make a Coffyn as tofore saide. close �is �erin. and frye it in oile.
o�er stue it in gyngur. sugur. o�er in wyne. o�er bake it. & serue
HASTLETES  OF FRUYT. XX.IX. VII.
Take Fyges iquarterid . Raysouns hool dates and Almandes hoole.
and ryne  hem on a spyt and roost hem. and endore  hem as pomme
dorryes & serue hem forth.
 Hastletes. _Hasteletes_, Contents.
 iquarterid. iquartered.
 ryne. run.
 endore. endorse, MS. Ed. 42. II. 6. v. ad 147.
COMADORE . XX.IX. VII.
Take Fyges and Raisouns. pyke hem and waisshe hem clene, skalde hem
in wyne. grynde hem right smale, cast sugur in �e self wyne. and
founde it togyder. drawe it up thurgh a straynour. & alye up �e fruyt
�erwith. take gode peerys and Apples. pare hem and take �e best,
grynde hem smale and cast �erto. set a pot on �e fuyrer  wi� oyle
and cast alle �ise �ynges �erinne. and stere it warliche, and kepe it
wel fro brennyng. and whan it is fyned cast �erto powdours of gynger
of canel. of galyngale. hool clowes flour of canel. & macys hoole.
cast �erto 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 �e gretnesse & of �e
length of a litel fyngur. & close it fast in gode past. & frye hen in
oile. & serue forth.
 Comadore. Qu.
 Fuyr. fire.
CHASTLETES , XX.IX. IX.
Take and make a foyle of gode past with a roller of a foot brode. &
lyngur by cumpas. make iiii Coffyns of �e self past uppon �e
rolleres �e gretnesse of �e smale of �yn Arme. of vi ynche depnesse.
make �e gretust  in �e myddell. fasten �e foile in �e mouth
upwarde. & fasten �ee  o�ere foure in euery syde. kerue out
keyntlich kyrnels  above in �e manere of bataiwyng  and drye
hem harde in an Ovene. o�er in �e Sunne. In �e myddel Coffyn do a
fars of Pork with gode Pork & ayrenn rawe wi� salt. & colour it wi�
safroun and do in ano�er Creme of Almandes. and helde  it in
ano�er  creme of Cowe mylke with ayrenn. colour it with saundres.
ano�ur manur. Fars of Fygur. of raysouns. of Apples. of Peeres. &
holde it in broun .
ano�er manere. do fars as to frytours blanched. and colour it with
grene. put �is to �e ovene & bake it wel. & serue it forth with ew
 Chastelets. Litlle castles, as is evident from the
kernelling and the battlements mentioned. _Castles of jelly
templewise made._ Lel. Coll. IV. p. 227.
 lynger. longer.
 gretust. greatest.
 �ee, i. e. thou.
 kyrnels. Battlements. V. Gloss. Keyntlich, quaintly, curiously. V.
 bataiwyng. embatteling.
 helde. put, cast.
 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
 holde it broun. make it brown.
 ew ardaunt. hot water. _Eau_, water; anciently written _eue_.
FOR TO MAKE II.  PECYS OF FLESSH TO FASTEN TOGYDER. XX.IX. X.
Take a pece of fressh Flesh and do it in a pot for to see�. or take a
pece of fressh Flessh and kerue it al to gobetes. do it in a pot to
see�. & take �e wose  of comfery & put it in �e pot to �e flessh &
it shal fasten anon, & so serue it forth.
 II. _Twey_, Contents.
 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 . XX.IX. XI. Treys Unces de canett. & iii unces
de gyngeuer. spykenard de Spayn le pays dun denerer , garyngale
. clowes, gylofre. poeurer long , noiez mugadez . maziozame
 cardemonij  de chescun i. quart' douce  grayne &  de
paradys stour de queynel  de chescun dim  unce de toutes,
soit fait powdour &c.
 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.
 le pays d'un denerer, i.e. _le pays d'un Denier_.
 garyngale, i.e. _galyngale_.
 poeurer long, r. poiurer long, i.e. _poivre long_.
 mugadez, r. muscadez; but q. as the French is _muguette_. Nutmegs.
 maziozame, r. _marjorame_.
 Cardemonij, r. _Cardamones_.
 quartdouce, r. _d'once._. Five penny weights.
 &. dele.
 queynel. Perhaps _Canell_; but qu. as that is named before.
 dim. dimid.
FOR TO MAKE BLANK MAUNGER . XX.IX. XII.
Put Rys in water al a nyzt and at morowe waisshe hem clene, afterward
put hem to �e fyre fort  �ey berst & not to myche. ssithen 
take brawn of Capouns, or of hennes. soden & drawe  it smale.
after take mylke of Almandes. and put in to �e Ryys & boile it. and
whan it is yboiled put in �e brawn & alye it �erwith. �at it be wel
chargeaunt  and mung it fynelich'  wel �at it sit not  to �e
pot. and whan it is ynowz & chargeaunt. do �erto sugur gode part,
put �erin almandes. fryed in white grece. & dresse it forth.
 blank maunger. Very different from that we make now. V. 36.
 fyre fort. strong fire.
 ssithen. then.
 drawe. make.
 chargeaunt. stiff. So below, _ynowhz & chargeaunt_. V.193, 194. V.
 mung it fynelich' wel. stir it very well.
 sit not. adheres not, and thereby burns not. Used now in the
FOR TO MAKE BLANK DESNE . XX.IX. XIII.
Take Brawn of Hennes or of Capouns ysoden withoute �e skyn. & hewe
hem as smale as �ou may. & grinde hem in a morter. after take gode
mylke of Almandes & put �e brawn �erin. & stere it wel togyder & do
hem to see�. & take flour of Rys & amydoun & alay it. so �at it be
chargeant. & do �erto sugur a gode party. & a party of white grece.
and when it is put in disshes strewe uppon it blaunche powdour, and
�enne put in blank desire and mawmenye  in disshes togider. And
 blank _Desne_. _Desire_, Contents; recte. V. Gloss. The Recipe in
MS. Ed. 29 is much the same with this.
 Mawmenye. See No. 194.
FOR TO MAKE MAWMENNY . XX.IX. XIIII.
Take �e chese and of Flessh of Capouns or of Hennes. & hakke smale in
a morter. take mylke of Almandes with �e broth of freissh Beef, o�er
freissh flessh. & put the flessh in �e mylke o�er in the broth and set
hem to �e frye . & alye hem up with flour of Ryse. or gastbon .
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.
 Mawmenny. _Mawmoune_, Contents. _Maumene_ MS. Ed. 29. 30. vide No.
193. See Preface for a _fac-simile_ of this Recipe.
 �e frye. an fyre?
 gastbon. Qu.
THE PETY PERUAUNT . XX.IX. XV. Take male Marow . hole parade
 and kerue it rawe. powdour of Gynger. zolkes of Ayrenn, dates
mynced. raisouns of coraunce. salt a lytel. & loke �at �ou make �y
past with zolkes of Ayren. & �at no water come �erto. and forme �y
coffyn. and make up �y past.
 pety peruaunt. a paste; therefore, perhaps, _paty_; but qu. the
 male Marow. Qu.
 parade. Qu.
PAYN PUFF . XX.IX. XVI. Eodem modo fait payn puff. but make it
more tendre �e past. and loke �e past be rounde of �e payn puf as a
coffyn & a pye.
 Payn puff. Contents has, _And the pete puant_.
 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 vestra
vicesimo septimo die mensis Julij, anno regno vestri falicissimi
vicesimo viij ab humilimo vestro subdito, vestraque, majestati
EDWARD STAFFORD, Hares domus subversa 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.
| 21 [f. 1625.
Edw. b. 1600. ----
ANCIENT COOKERY. A.D. 1381.
_Hic incipiunt universa servicia tam de carnibus quam de pissibus_
I. FOR TO MAKE FURMENTY .
Nym clene Wete and bray it in a morter wel that the holys  gon al
of and seyt  yt til it breste and nym yt up. and lat it kele 
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 . boyle it a
lityl and set yt adoun and messe yt forthe wyth fat venyson and fresh
 See again, No. I. of the second part of this treatise.
 Miswritten for _seyth_ or _sethe_, i.e. seeth.
II. FOR TO MAKE PISE of ALMAYNE.
Nym wyte Pisyn and wasch hem and seth hem a good wyle sithsyn wasch
hem in golde  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.
Cranys and Herons schulle be euarund  wyth Lardons of swyne and
rostyd and etyn wyth gyngynyr.
 Perhaps _enarmed_, or _enorned_. See Mr. Brander's Roll, No. 146.
Pecokys and Partrigchis schul ben yparboyld and lardyd and etyn wyth
V. MORTERELYS .
Nym hennyn and porke and seth hem togedere nym the lyre  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.
 V. Mortrews in Gloss.
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  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.
VIII. HARYS  IN CMEE .
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
 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  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  therin and the conynggis also and salt
hym  and serve it forthe.
 _it_, or perhaps _hem_.
XI. FOR TO MAKE A COLYS .
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.
 Cullis. V. Preface.
XII. FOR TO MAKE NOMBLES .
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.
XIII. FOR TO MAKE BLANCHE BREWET DE ALYNGYN.
Nym kedys  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.
XIV. FOR TO MAKE BLOMANGER .
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.
 Blanc-manger. See again, No. 33, 34. II. No. 7. Chaucer writes it
XV. FOR TO MAKE AFRONCHEMOYLE .
Nym eyren wyth al the wyte and myse bred and schepys  talwe as
gret as dyses  grynd peper and safroun and cast therto and do hit
in the schepis wombe seth it wel and dresse it forthe of brode leches
 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."
 Sheep's fat.
 dice; square bits, or bits as big as dice.
XVI. FOR TO MAKE BRYMEUS.
Nym the tharmys  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  and fry hem with wyte grees and
do hem in disches above that othere mete and serve it forthe.
 Rops, guts, puddings
 Balls, pellets, from the French _pelote._
XVII. FOR TO MAKE APPULMOS .
Nym appelyn and seth hem and lat hem kele and make hem thorw a clothe
and on flesch dayes kast therto god fat breyt  of Bef and god wyte
grees and sugar and safroun and almande mylk on fysch dayes oyle de
olyve and gode powdres  and serve it forthe.