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; noner 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 anoer 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 with Porpays.
 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 forth.
 Perrey of Pesoun, i.e. Peas. Perrey seems to mean pulp: vide No. 73. Mr. Ozell in Rabelais, IV. c. 60. renders Puree de pois by Peas soup.
PESON OF ALMAYNE . 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, oer 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 forth.
 Chyches. Vici, 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 sewe onoward.
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 it forth.
 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 anoer 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 ooer 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.
CRME 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 forth.
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 it forth.
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 ooer 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, 121.
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 oer 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 young salmon.  lewe water. warm. V. Gloss.
VYANND RYAL. XX.IIII. XIX.
Take wyne greke, oer rynysshe wyne and hony clarified erwith. take flour of rys powdour of Gyngur o of peper & canel. oer flour of canel. powdour of clowes, safroun. sugur cypre. mylberyes, oer 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 oer 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 prescription.  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. 105, 106.
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 ooer 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 it forth.
 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 forth.
CAWDEL OF SAMOUN C.XI.
Take the guttes of Samoun and make hem clene. perboile hem a lytell. take hem up and dyce hem. slyt the white of Lekes and kerue hem smale. cole the broth and do the lekes 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 ooer 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 oer 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. pelote.  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 oer 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  oer 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 oer 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 oer in water. anne take white brede oer 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, No. 25.
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 oer 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 it forth.
 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 Sops.
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, oer ooer gode Fyssh, cast e sewe above, & serue it forth.
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  oer saundres and see e peeres erin & whan ei buth ysode, take hem up, make a syryp of wyne greke. oer vernage  with blaunche powdour oer 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 oer Tenches oer 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 oer 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 oer chikenns oer 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 composed.
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 Swan.
 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. Archologia, 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 with gyngeuer.
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 hony.
 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 Dice.  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 it forth.
 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 forth.
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 it forth.
 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 forth.
 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. oer 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 it forth.
 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. oer codlyng, oer 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 Prymlent.  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 forth.
 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 ooer fissh smale. and do erto powdour, sugur, & salt and grated brede. & fors e Eelys erwith erer as  e bonys were medle e ooer 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.  curose.
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 OER 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, rect, for MS. Ed. 42, has Pommedorry; and see No. 177. So named from the balls and the gilding. "Pommes dores, 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 for ornament.
HERT ROWEE . XX.VIII. XVI.
Take er mawe of e grete Swyne. and fyfe oer 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 Ere lytell of half a quart and fyll hem full of fars of pomme dorryes . oer make with yn honde. oer 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 ere & 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 oer 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. oer rede. & serue it forth.
 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 seyng 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 water.  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. oer 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 hem forth.
 Rysshews. russhewses, Contents. Qu.
DARYOLS . XX.IX. III.
Take Creme of Cowe mylke. oer 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; ergo qure.
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. oer 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. oer stue it in gyngur. sugur. oer in wyne. oer bake it. & serue forth.
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  oere foure in euery syde. kerue out keyntlich kyrnels  above in e manere of bataiwyng  and drye hem harde in an Ovene. oer 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 anoer Creme of Almandes. and helde  it in anoer  creme of Cowe mylke with ayrenn. colour it with saundres.
anour manur. Fars of Fygur. of raysouns. of Apples. of Peeres. & holde it in broun .
anoer 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 ardaunt .
 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. Gloss.  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 alternately.  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. Gloss.  mung it fynelich' wel. stir it very well.  sit not. adheres not, and thereby burns not. Used now in the North.
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 serue forth.
 blank Desne. Desire, Contents; rect. 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, oer freissh flessh. & put the flessh in e mylke oer 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 latter word.  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 vestr vicesimo septimo die mensis Julij, anno regno vestri flicissimi vicesimo viij ab humilimo vestro subdito, vestrque, majestati fidelissimo
EDWARD STAFFORD, Hres domus subvers 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. 1571 born.
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 moton.
 See again, No. I. of the second part of this treatise.  Hulls.  Miswritten for seyth or sethe, i.e. seeth.  cool.  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  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 gyngenyr.
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.  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  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 it forth.
 Hares.  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.
 Rabbits.  Cast.  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 Blankmanger.
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 thynne.
 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.
 See No. 35.  Breth, i. e. broth. See No. 58.  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 .
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.
 a Fraise
XIX. FOR TO MAKE FRUTURS .
Nym flowre and eyryn and grynd peper and safroun and mak therto a batour and par aplyn and kyt hem to brode penys  and kest hem theryn and fry hem in the batour wyth fresch grees and serve it forthe.
 Fritters.  Pieces as broad as pennies, or perhaps pecys.
XX. FOR TO MAKE CHANKE .
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.
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  IN OCHEPOT .
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.
 Gese.  Hochepot. Vide Gloss.
XXIII. FOR TO MAKE EYRYN IN BRUET.
Nym water and welle  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.
 Qure the meaning.
XXIV. FOR TO MAKE CRAYTOUN .
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.
 Vide ad No. 60 of the Roll.
XXV. FOR TO MAKE MYLK ROST.
Nym swete mylk and do yt in a panne nyn  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  yt thorw a culdore  and nym that, leyyth  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.
 Read nym.  strain. See No. 27.  Cuilinder.  That which is left in the cullinder.
XXVI. FOR TO MAKE CRYPPYS .
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  and tak hem up and messe hem wyth the frutours and serve forthe.
 Meaning, crisps. V. Gloss.  It will run into lumps, I suppose.
XXVII. FOR TO MAKE BERANDYLES .
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  and boyle yt and dresse yt in dysches and cast above clowys gylofres  and maces and god powder  serve yt forthe.
 Qure the meaning.  Pomegranates. V. No. 39.  Not clove-gilliflowers, but cloves. See No. 30, 31, 40.  See No. 17, note .
XXVIII. FOR TO MAKE CAPONS IN CASSELYS.
Nym caponys and schald hem nym a penne and opyn the skyn at the hevyd  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  and fil ful the skyn and parboyle yt and do yt on a spete and rost yt and droppe  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  and mak a batur and droppe the body rostyng and serve yt forthe.
 Head. Sax. [Anglo-Saxon: heofod] and [Anglo-Saxon: hevod], hence our Head.  stuffing.  baste.  Vide Gloss.
XXIX. FOR TO MAKE THE BLANK SURRY .
Tak brann  of caponys other of hennys and the thyes  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  in a dysch and serve it forthe.
 Vide Blank Desire in Gloss.  Perhaps brawn, the brawny part. See No. 33, and the Gloss.  Thighs.  See the next number. Qure Mawmeny.
XXX. FOR TO MAKE MANMENE .
Tak the thyys  other the flesch of the caponys fede  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  and straw upon powdre of galentyn and serve yt forthe.
 Vide Number 29, and the Gloss.  Thighs.  Qure.  See No. 27, note .
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 TO 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  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.
 This is still in use, and, it seems, is an old compound.
XXXIII. FOR TO MAKE BLOMANGER .
Do Ris in water al nyzt and upon the morwe wasch hem wel and do hem upon the fyre for to  they breke and nozt for to muche and tak Brann  of Caponis sodyn and wel ydraw  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  theron Almaundys fryed wyt wyte grece  and serve yt forthe.
 See No. 14.  till. for, however, abounds.  See No. 29. note d.  Perhaps, strained. See No. 49; and Part II. No. 33.  Perhaps, stik, i.e. stick; but see 34.  Grese. Fat, or lard.
XXXIV. FOR TO MAKE SANDALE THAT PARTY TO BLOMANGER.
Tak Flesch of Caponys and of Pork sodyn kerf yt smal into a morter togedere and bray that wel. and temper it up wyth broth of Caponys and of Pork that yt be wel charchaunt also the crem of Almaundys and grynd egges and safroun or sandres togedere that it be coloured and straw upon Powder of Galentyn and strik thereon clowys and maces and serve it forthe.
XXXV. FOR TO MAKE APULMOS .
Tak Applys and seth hem and let hem kele and after mak hem thorwe a cloth and do hem im a pot and kast to that mylk of Almaundys wyth god broth of Buf in Flesch dayes do bred ymyed  therto. And the fisch dayes do therto oyle of olyve and do therto sugur and colour it wyth safroun and strew theron Powder and serve it forthe.
 See No. 17.  ymyced, i.e. minced.
XXXVI. FOR TO MAKE METE GELEE  THAT IT BE WEL CHARIAUNT.
Tak wyte wyn and a party of water and safroun and gode spicis and flesch of Piggys or of Hennys or fresch Fisch and boyle them togedere and after wan yt ys boylyd and cold dres yt in dischis and serve yt forthe.
 meat jelly.
XXXVII. FOR TO MAKE MURREY .
Tak mulbery  and bray hem in a morter and wryng  hem thorth a cloth and do hem in a pot over the fyre and do thereto fat bred and wyte gresse and let it nazt boyle no ofter than onys and do thereto a god party of sugur and zif yt be nozt ynowe colowrd brey mulburus and serve yt forthe.
 Morrey. Part II. No. 26.  This is to be understood pluraly, quasi mulberries.  Read wryng. For see part II. No. 17. 2B. Chaucer, v. wronge and ywrong.
XXXVIII. FOR TO MAKE A PENCHE OF EGGES.
Tak water and do it in a panne to the fyre and lat yt sethe and after tak eggs and brek hem and cast hem in the water and after tak a chese and kerf yt on fowr partins and cast in the water and wanne the chese and the eggys ben wel sodyn tak hem owt of the water and wasch hem in clene water and tak wastel breed and temper yt wyth mylk of a kow. and after do yt over the fyre and after forsy yt wyth gyngener and wyth cornyn and colowr yt wyth safroun and lye yt wyth eggys and oyle the sewe wyth Boter and kep wel the chese owt and dresse the sewe and dymo  eggys thereon al ful and kerf thy chese in lytyl schyms and do hem in the sewe wyth eggys and serve yt forthe.
 Perhaps, do mo, i.e. put more.
XXXIX. FOR TO MAKE COMYN.
Tak god Almaunde mylk and lat yt boyle and do ther'in amydoun wyth flowr of Rys and colowr yt wyth safroun and after dresse yt wyth graynis of Poungarnetts  other wyth reysens zyf thow hast non other and tak sugur and do theryn and serve it forthe.
 Vide No. 27.
XIV. For to make Fruturs .
Tak crommys  of wyte bred and the flowris of the swete Appyltre and zolkys of Eggys and bray hem togedere in a morter and temper yt up wyth wyte wyn and mak yt to sethe and wan yt is thykke do thereto god spicis of gyngener galyngale canel and clowys gelosre and serve yt forth;
 Fritters.  Crumbs.
XLI. For to make Rosee .
Tak the flowris of Rosys and wasch hem wel in water and after bray hem wel in a morter and than tak Almondys and temper hem and seth hem and after tak flesch of capons or of hennys and hac yt smale and than bray hem wel in a morter and than do yt in the Rose  so that the flesch acorde wyth the mylk and so that the mete be charchaunt and after do yt to the fyre to boyle and do thereto sugur and safroun that yt be wel ycolowrd and rosy of levys and of the forseyde flowrys and serve yt forth.
 Vide No. 47.  i.e. Rosee.
XLII. FOR TO MAKE POMMEDORRY .
Tak Buff and hewe yt smal al raw and cast yt in a morter and grynd yt nozt to smal tak safroun and grynd therewyth wan yt ys grounde tak the wyte of the eyryn zyf yt be nozt styf. Cast into the Buf pouder of Pepyr olde resyns and of coronse set over a panne wyth fayr water and mak pelotys of the Buf and wan the water and the pelots ys wel yboylyd and  set yt adoun and kele yt and put yt on a broche and rost yt and endorre yt wyth zolkys of eyryn and serve yt forthe.
 Vide No. 58.  dele and.
XLIII. FOR TO MAKE LONGE DE BUF .
Nym the tonge of the rether  and schalde and schawe  yt wel and rizt clene and seth yt and sethe nym a broche  and larde yt wyth lardons and wyth clowys and gelofre and do it rostyng and drop yt wel yt rostyd  wyth zolkys of eyrin and dresse it forthe.
 Neat's Tongue. Make signifies to dress, as II. 12.  The ox or cow. Lye in Jun. Etymolog. v. Rother.  Shave, scrape.  A larding-pin.  Pehaps, wyle it rostyth.
XLIV. FOR TO MAKE REW DE RUMSY.
Nym swynys fet and eyr  and make hem clene and seth hem alf wyth wyn and half wyth water cast mycyd onyons thereto and god spicis and wan they be ysodyn nym and rosty hem in a grydere wan it is yrostyd kest thereto of the selve broth hy lyed wyth amydoun and anyeyd onyons  and serve yt forth.
 To be understood plurally, Ears.  Miswritten for mycyd, i. e. minced onyons.
XLV. FOR TO MAKE BUKKENADE .
Nym god fresch flesch wat maner so yt be and hew yt in smale morselys and seth yt wyth gode fresch buf and cast thereto gode mynced onyons and gode spicerye and alyth  wyth eyryn and boyle and dresse yt forth.
 Vide No. 52.  Stiffen, thicken it. See No. 44. where lyed has that sense. See also 46.
XLVI. FOR TO MAKE SPINE .
Nym the flowrys of the haw thorn clene gaderyd and bray hem al to dust and temper hem wyth Almaunde mylk and aly yt wyth amydoun and wyth eyryn wel rykke  and boyle it and messe yt forth and flowrys and levys abovyn on .
 This dish, no doubt, takes its name from Spina, of which it is made.  Read, ykke, thykke.  It means laid upon it.
XLVII. FOR TO MAKE ROSEE  AND FRESEE AND SWAN SCHAL BE YMAD IN THE SELVE MANER.
Nym pyggus and hennys and other maner fresch flesch and hew yt in morselys and seth yt in wyth wyn and  gyngyner and galyngale and gelofre and canel  and bray yt wel and kest thereto and alye yt wyth amydoun other wyth flowr of rys.
 Vide No. 41.  Perhaps, in wyn with.  Cinamon. Vide Gloss.
XLVIII. FOR TO MAKE AN AMENDEMENT FORMETE THAT YS TO  SALT AND OVER MYCHYL.
Nym etemele and bynd yt in a fayr lynnen clowt and lat yt honge in the pot so that yt thowche nozt the bottym and lat it hongy thereynne a god wyle and seh  set yt fro the fyre and let yt kele and yt schal be fresch ynow wythoute any other maner licowr ydo thereto.
 id est, too.  Read, seth, i.e. then.
XLIX. FOR TO MAKE RAPY .
Tak Fygys and reysyns and wyn and grynd hem togeder tak and draw hem thorw a cloth and do thereto powder of Alkenet other of rys and do thereto a god quantite of pepir and vyneger and boyle it togeder and messe yt and serve yt forth.
 Vide Part II. No. 1. 28.
L. FOR TO MAKE AN EGGE DOWS .
Tak Almaundys and mak god mylk and temper wyth god wyneger clene tak reysynys and boyle hem in clene water and tak the reysynis and tak hem owt of the water and boyle hem wyth mylk and zyf thow wyl colowr yt wyth safron and serve yt forth.
 Vide ad Part II. No. 21. There are no eggs concerned, so no doubt it should be Eger Dows. Vide Gloss.
LI. FOR TO MAKE A MALLARD IN CYNEY .
Tak a mallard and pul hym drye and swyng over the fyre draw hym but lat hym touche no water and hew hym in gobettys and do hym in a pot of clene water boyle hem wel and tak onyons and boyle and bred and pepyr and grynd togedere and draw thorw a cloth temper wyth wyn and boyle yt and serve yt forth.
 See No. 8.
LII. FOR TO MAKE A BUKKENADE .
Tak veel and boyle it tak zolkys of eggys and mak hem thykke tak macis and powdre of gyngyner and powder of peper and boyle yt togeder and messe yt forth.
 Vide No. 45.
LIII. FOR TO MAKE A ROO BROTH .
Tak Parsile and Ysop and Sauge and hak yt smal boil it in wyn and in
water and a lytyl powdre of peper and messe yt forth.
 Deer or Roes are not mentioned, as in Mr. Brander's Roll, No. 14, ergo qure. It is a meager business. Can it mean Rue-Broth for penitents?
LIV. FOR TO MAK A BRUET OF SARCYNESSE.
Tak the lyre of the fresch Buf and bet it al in pecis and bred and fry yt in fresch gres tak it up and and drye it and do yt in a vessel wyth wyn and sugur and powdre of clowys boyle yt togedere tyl the flesch have drong the liycoure and take the almande mylk and quibibz macis and clowys and boyle hem togedere tak the flesch and do thereto and messe it forth.
LV. FOR TO MAKE A GELY .
Tak hoggys fet other pyggys other erys other partrichys other chiconys and do hem togedere and serh  hem in a pot and do hem in flowre of canel and clowys other or grounde  do thereto vineger and tak and do the broth in a clene vessel of al thys and tak the Flesch and kerf yt in smal morselys and do yt therein tak powder of galyngale and cast above and lat yt kels tak bronches of the lorer tre and styk over it and kep yt al so longe as thou wilt and serve yt forth.
 Jelly.  se, i. e. seeth.  Not clearly expressed. It means either Cinamon or Cloves, and either in flour or ground.
LVI. FOR TO KEPE VENISON FRO RESTYNG.
Tak venisoun wan yt ys newe and cuver it hastely wyth Fern that no wynd may come thereto and wan thou hast ycuver yt wel led yt hom and do yt in a soler that fonne ne wynd may come thereto and dimembre it and do yt in a clene water and lef yt there half a day and after do yt up on herdeles for to drie and wan yt ys drye tak salt and do after thy venisoun axit  and do yt boyle in water that yt be other  so salt als water of the see and moche more and after lat the water be cold that it be thynne and thanne do thy Venisoun in the water and lat yt be therein thre daies and thre nyzt  and after tak yt owt of the water and salt it wyth drie salt ryzt wel in a barel and wan thy barel ys ful cuver it hastely that sunne ne wynd come thereto.
 as thy venison requires. See Gloss. to Chaucer for axe.  Dele.  A plural, as in No. 57.
LVII. FOR TO DO AWAY RESTYN  OF VENISOUN.
Tak the Venisoun that ys rest and do yt in cold water and after mak an hole in the herthe and lat yt be thereyn thre dayes and thre nyzt and after tak yt up and spot yt wel wyth gret salt of peite  there were the restyng ys and after lat yt hange in reyn water al nyzt or more.
 Restiness. It should be rather restyng. See below.  Pierre, or Petre.
LVIII. FOR TO MAKE POUNDORROGE .
Tak Partrichis wit  longe filettis of Pork al raw and hak hem wel smale and bray hem in a morter and wan they be wel brayed do thereto god plente of pouder and zolkys of eyryn and after mak thereof a Farsure formed of the gretnesse of a onyoun and after do it boyle in god breth of Buf other of Pork after lat yt kele and after do it on a broche of Hasel and do them to the fere to roste and after mak god bature of floure and egge on bature wyt and another zelow and do thereto god plente of sugur and tak a fethere or a styk and tak of the bature and peynte thereon above the applyn so that on be wyt and that other zelow wel colourd.
 Vide No. 42.  with.
EXPLICIT SERVICIUM DE CARNIBUS.
Hic incipit Servicium de Pissibus_ .
 See p. 1
I. FOR TO MAKE EGARDUSE .
Tak Lucys  or Tenchis and hak hem smal in gobette and fry hem in oyle de olive and syth nym vineger and the thredde party of sugur and myncyd onyons smal and boyle al togedere and cast thereyn clowys macys and quibibz and serve yt forthe.
 See No. 21 below, and part I. No. 50.  Lucy, I presume, means the Pike; so that this fish was known here long before the reign of H. VIII. though it is commonly thought otherwise. V. Gloss.
II. FOR TO MAKE RAPY .
Tak pyg' or Tenchis or other maner fresch fysch and fry yt wyth oyle de olive and syth nym the crustys of wyt bred and canel and bray yt al wel in a mortere and temper yt up wyth god wyn and cole  yt thorw an hersyve and that yt be al cole  of canel and boyle yt and cast therein hole clowys and macys and quibibz and do the fysch in dischis and rape  abovyn and dresse yt forthe.
 Vide No. 49.  Strain, from Lat. colo.  Strained, or cleared.  This Rape is what the dish takes its name from. Perhaps means grape from the French raper. Vide No. 28.
III. FOR TO MAKE FYGEY.
Nym Lucys or tenchis and hak hem in morsell' and fry hem tak vyneger and the thredde party of sugur myncy onyons smal and boyle al togedyr cast ther'yn macis clowys quibibz and serve yt forth.
IIII. FOR TO MAKE POMMYS MORLES.
Nym Rys and bray hem  wel and temper hem up wyth almaunde mylk and boyle yt nym applyn and par' hem and sher hem smal als dicis and cast hem ther'yn after the boylyng and cast sugur wyth al and colowr yt wyth safroun and cast ther'to pouder and serve yt forthe.