[1] Muskles.muskelsbelow, and the Contents. Muscles. [2] crustes. i.e. of bread.
Take Oysters parboile hem in her owne broth, make a lyour of crustes
of brede & drawe it up wiþ the broth and vynegur mynce oynouns & do þerto with erbes. & cast the oysters þerinne. boile it. & do þerto powdour fort & salt. & messe it forth.
Take and seeþ muskels, pyke hem clene, and waisshe hem clene in wyne. take almandes & bray hem. take somme of the muskels and grynde hem. & some hewe smale, drawe the muskels yground with the self broth. wryng the almaundes with faire water. do alle þise togider. do þerto verious and vyneger. take whyte of lekes & parboile hem wel. wryng oute the water and hewe hem smale. cast oile þerto with oynouns parboiled & mynced smale do þerto powdour fort, safroun and salt. a lytel seeþ it not to to [1] stondyng & messe it forth.
[1] to to, i. e. too too. Vide No. 17.
Take codlyng, haddok, oþ hake and lynours with the rawnes [1] and seeþ it wel in water. pyke out þe bones, grynde smale the Fysshe, drawe a lyour of almaundes & brede with the self broth. and do the Fysshe grounden þerto. and seeþ it and do þerto powdour fort, safroun and salt, and make it stondyng.
[1] rawnes. roes.
Take Laumpreys and sle [1] hem with vynegur oþer with white wyne & salt, scalde hem in water. slyt hem a litel at þer nauel…. & rest a litel at the nauel. take out the guttes at the ende. kepe wele the blode. put the Laumprey on a spyt. roost hym & kepe wel the grece. grynde raysouns of coraunce. hym up [2] with vyneger. wyne. and crustes of brede. do þerto powdour of gyngur. of galyngale [3]. flour of canel. powdour of clowes, and do þerto raisouns of coraunce hoole. with þe blode & þe grece. seeþ it & salt it, boile it not to stondyng, take up the Laumprey do hym in a chargeour [4], & lay þe sewe onoward, & serue hym forth.
[1] sle. slay, kill. [2] hym up. A word seems omitted;draweorlye. [3] of galyngale, i. e. powder. V. No. 101. [4] Chargeour. charger or dish. V. No. 127.
Take Lamprouns and scalde hem. seeþ hem, meng powdour galyngale and some of the broth togyder & boile it & do þerto powdour of gyngur & salt. take the Laumprouns & boile hem & lay hem in dysshes. & lay the sewe above. & serue fort.
Take Almandes unblaunched and waisthe hem clene, drawe hem up with water. seeþ þe mylke & alye it up with loseyns. cast þerto safroun. sugur. & salt & messe it forth with colyandre in confyt rede, & serue it forth.
[1] Loseyns.Losyns, Contents.
Take powdour of galyngale with sugur and salt and boile it yfere. take brede ytosted. and lay the sewe onoward. and serue it forth.
[1] Sowpes of Galyntyne. Contents hasin, recte.SowpesmeansSops.
Take Raysouns, grynde hem with crustes of brede; and drawe it up with wyne. do þerto gode powdours and salt. and seeþ it. fry roches, looches, sool, oþer ooþer gode Fyssh, cast þe sewe above, & serue it forth.
Take crome [1] of almaundes. dry it in a cloth. and whan it is dryed do it in a vessel, do þerto salt, sugur, and white powdour of gyngur and Juys of Fenel and wyne. and lat it wel stonde. lay full & messe & dresse it forth.
[1] crome. crumb, pulp.
Take peeres and pare hem clene. take gode rede wyne & mulberes [2] oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take hem up, make a syryp of wyne greke. oþer vernage [3] with blaunche powdour oþer white sugur and powdour gyngur & do the peres þerin. seeþ it a lytel & messe it forth.
[1] Peeres. pears. [2] mulberes. mulberries, for colouring. [3] Vernage. Vernaccia, a sort of Italian white wine. V. Gloss.
Take Loches oþer Tenches oþer Solys smyte hem on pecys. fry hem in oyle. take half wyne half vynegur and sugur & make a siryp. do þerto oynouns icorue [2] raisouns coraunce. and grete raysouns. do þerto hole spices. gode powdours and salt. messe þe fyssh & lay þe sewe aboue and serue forth.
[1] Egurdouce. Vide Gloss. [2] icorue, icorven. cut. V. Gloss.
Take Almaundes and grynde hem. take the tweydel [1] of wyne oþer the þriddell of vynegur. drawe up the Almaundes þerwith. take anys sugur & branches of fenel grene a fewe. & drawe hem up togyder with þer mylke take poudour of canell. of gyngur. clowes. & maces hoole. take kydde oþer chikenns oþer flessh. & choppe hem small and seeþ hem. take all þis flessh whan it is sodenn & lay it in a clene vessel & boile þer sewe & cast þerto salt. þenne cast al þis in þe pot with flesh. &ter. [2]
[1] Tweydel. Two parts. [2] &ter. i. e. serue forth.
Take Brede & fry it in grece. drawe it up with broth and vynegur, take þerto powdour of peper & salt and sette it on the fyre. boile it and messe it forth.
[1] Pevorat. Peverade, from the pepper of which it is principally composed.
Take Almandes blaunched and grynd hem al to doust. temper it up with verions and powdour or gyngyner and messe it forth.
[2] Sawse.Sawce, Contents. As No. 137.
Take the lyuer of Capons and roost it wel. take anyse and greynes de Parys [1]. gyngur. canel. & a lytill crust of brede and grinde it smale. and grynde it up with verions. and witþ grece of Capouns. boyle it and serue it forth.
[1] de Parys. Of Paradise. V. Pref.
Take crustes of Brede and grynde hem smale, do þerto powdour of galyngale, of canel, of gyngyner and salt it, tempre it with vynegur and drawe it up þurgh a straynour & messe it forth.
[1] Galyntyne. Galentyne, Contents.
Take payndemayn and pare it clene and funde it in Vinegur, grynde it and temper it wiþ Vynegur, and with powdour gyngur and salt, drawe it thurgh a straynour. and serue forth.
[1] Gyngener. From the powder of Ginger therein used.
Take parsel. mynt. garlek. a litul serpell [2] and sawge, a litul canel. gyngur. piper. wyne. brede. vynegur & salt grynde it smal with
safroun & messe it forth.
[1] Verde. It has the sound ofGreen-sauce, but as there is no Sorel in it, it is so named from the other herbs. [2] a litul serpell. Wild thyme.
Take brede and blode iboiled. and grynde it and drawe it thurgh a cloth with Vynegur, do þerto powdour of gyngur ad of peper. & þe grece of the Maulard. salt it. boile it wel and serue it forth.
Take garlec and grynde it smale. Safroun and flour þerwith & salt. and temper it up with Cowe Mylke. and seeþ it wel and serue it forth.
Take þe lyuer and þe offall [2] of the Swannes & do it to seeþ in gode broth. take it up. take out þe bonys. take & hewe the flessh smale. make a Lyour of crustes of brede & of þe blode of þe Swan ysoden. & do þerto powdour of clowes & of piper & of wyne & salt, & seeþ it & cast þe flessh þerto ihewed. and messe it forth with þe Swan.
[1] Chawdoun. V. Gloss. [2] offall.Exta, Gibles.
Take Raysouns of Coraunce. & kyrnels of notys. & crustes of brede & powdour of gyngur clowes flour of canel. bray it [2] wel togyder and do it þerto. salt it, temper it up with vynegur. and serue it forth.
[1] Camelyne. Qu. ifCanelynefrom theFluor of Canel? [2] bray. bray.
Take Mustard seed and waishe it & drye it in an ovene, grynde it drye. farse it thurgh a farse. clarifie hony with wyne & vynegur & stere it wel togedrer and make it thikke ynowz. & whan þou wilt spende þerof make it tnynne with wyne.
Cranes [1] and Herouns shul be armed [2] with lardes of Swyne. and eten with gyngur.
[1] Cranes. A dish frequent formerly at great tables. Archæologia,II. p. 171. mentioned with Herons, as here, Ms. Ed. 3. where the sameRecipe occurs. et v. Lel. Coll. IV. p. 226. VI. p. 38. Rabelais, IV.c. 59. E. of Devon's Feast.[2] armed. Ms. Ed. No. 3. hasenarmed, as may be read there.Enarmed, however, in Lel. Collect. IV. p. 225. means, decoratedwith coate of arms. Sheldes of Brawn are therein armor, p. 226.However, there is such a word asenorned. Leland, p. 280. 285. 297.which approaches nearer.
Pokok and Partruch shul be parboiled. lardid and rosted. and eten with gyngeuer.
Take Almandes blaunched and grynde hem al to doust, do þise in a thynne foile. close it þerinnne fast. and fry it in Oile. clarifie hony with Wyne. & bake it þerwith.
Take skyrwater and pasternakes and apples, & parboile hem, make a batour of flour and ayrenn, cast þerto ale. safroun & salt. wete hem in þe batour and frye hem in oile or in grece. do þerto Almaund Mylk. & serue it forth.
[1] Frytour, &c. Contents has only,Frytours of Pasternakes. N. B.FrytourisFritter.
Take of cruddes [1] and presse out þe wheyze [2]. do þerto sum whyte of ayrenn. fry hem. do þerto. & lay on sugur and messe forth.
[1] Cruddes. Curds, per metathesin. [2] wheyze. whey.
Take gode erbys. grynde hem and medle [1] hem with flour and water & a lytel zest and salt, and frye hem in oyle. and ete hem with clere hony.
[1] medle. mix.
Take swyne lyuoers and seeþ hem wel. take brede & grate it. and take zolkes of ayrenn. & make hit sowple [2] and do þerto a lytull of lard carnoun lyche a dee [3]. chese gratyd [4] & whyte grece. powdour douce & of gyngur & wynde it to balles [5] as grete as apples. take þe calle of þe swyne & cast euere [6] by hym self þerin. Make a Crust in a trape [7]. and lay þe ball þerin & bake it. and whan þey buth ynowz: put þerin a layour of ayrenn with powdour fort and Safroun. and serue it forth.
[1] Rasyols. Rasiowls, Contents. Qu. the etymen. [2] sowple. supple. [3] carnoun lyche a dee. Cut like dice, diced. Fr.De; singular ofDice. [4] gratyd. grated.igrated, No. 153. [5] wynde it to balles, make it into Balls. [6] euere. each. [7] trape. pan, or dish. French.
Take Ayrenn and wryng hem thurgh a cloth. take powdour fort, brede igrated, & safroun, & cast þerto a gode quantite of vynegur with a litull salt, medle all yfere. make a foile in a trape & bake it wel þerinne. and serue it forth.
[1] Mylates. Contents,Milates; but 155 as here. Qu.
Take peiouns [2], chykens, and smale briddes smyte hem in gobettes. & seeþ hem alle ifere in god broþ wiþ veriaws [3] do þerto safroun, make a crust in a trape. and pynche it. & cowche þe flessh þerinne. & cast þerinne Raisouns coraunce. powdour douce and salt. breke ayrenn and wryng hem thurgh a cloth & swyng þe sewe of þe stewe þerwith and helde it [4] uppon the flessh. couere it & bake it wel. and serue it forth.
[1] Crustards. Pies. [2] peiouns. pigeons. V. ad No. 48. [3] veriaws. Verjuice. [4] helde it. pour, cast.
Hewe Pork al to pecys and medle it with ayrenn & chese igrated. do þerto powdour fort safroun & pyneres [1] with salt, make a crust in a trape, bake it wel þerinne, and serue it forth.
[1] pyneres. Vide Pref.
Take loches, laumprouns, and Eelis. smyte hem on pecys, and stewe hem wiþ Almaund Mylke and verions, frye the loches in oile as tofore. and lay þe fissh þerinne. cast þeron powdour fort powdour douce. with raysons coraunce & prunes damysyns. take galyntyn and þe sewe þerinne, and swyng it togyder and cast in the trape. & bake it and serue it forth.
Take gode Eerbys and grynde hem smale with wallenotes pyked clene. a grete portioun. lye it up almost wiþ as myche verions as water. seeþ it wel with powdour and Safroun withoute Salt. make a crust in a trape and do þe fyssh þerinne unstewed wiþ a litel oile & gode Powdour. whan it is half ybake do þe sewe þerto & bake it up. If þou wilt make it clere of Fyssh seeþ ayrenn harde. & take out þe zolkes & grinde hem with gode powdours. and alye it up with gode stewes [2] and serue it forth.
[1] Erbis. RatherErbis and Fissh. [2] stewes. V. No. 170.
Drawe a thick almaunde Mylke wiþ water. take dates and pyke hem clene with apples and peeres & mynce hem with prunes damysyns. take out þe stones out of þe prunes. & kerue the prunes a two. do þerto Raisouns sugur. flour of canel. hoole macys and clowes. gode powdours & salt. colour hem up with saundres. meng þise with oile, make a coffyn as þou didest bifore & do þis Fars [3] þerin. and bake it wel and serue it forth.
[1] Leshes. V. Leche Lumbard in Gloss. [2] lenton. Lentoun, Contents, i. e. Lent. [3] Fars. Vide Gloss.
Take a Wastel and hewe out þe crummes. take ayrenn & shepis talow & þe crummes of þe same Wastell powdour fort & salt with Safroun and Raisouns coraunce. & medle alle þise yfere & do it in þe Wastel. close it & bynde it fast togidre. and seeþ it wel.
Take sawge. grynde it and temper it up with ayrenn. a saweyster [1] & kerf hym to gobettes and cast it in a possynet. and do þerwiþ grece & frye it. Whan it is fryed ynowz cast þerto sawge with ayren make it not to harde. cast þerto powdour douce, messe it forth. If it be in Ymber day; take sauge butter & ayrenn. and lat it stonde wel by þe sause [2], & serue it forth.
[1] saweyster. Qu. [2] stonde wel by the sause. Become thick with the sawce.
Take Pork and seeþ it wel and grinde it smale and medle it wiþ ayren & brede. ygrated. do þerto powdour fort and safroun with pyner & salt. take & close litull Balles in foiles [2] of sawge. wete it with a batour of ayren & fry it. & serue it forth.
[1] Sawgeat. So named from the Sage, orSawge[2] foiles. leaves.
Take flour of pandemayn and medle it with white grece ouer the fyrer in a chawfour [2] and do the batour þerto queyntlich [3] þurgh þy fyngours. or thurgh a skymour. and lat it a litul [4] quayle [5] a litell so þe þer be hool þerinne. And if þer wilt colour it wiþ alkenet yfoundyt. take hem up & cast þerinne sugur, and serue hem forth.
[1] Cryspes. Ms. Ed. No. 26.Cryppys, meaningCrisps, Chaucer havingcrips, by transposition, forcrisp. In Kentpis commonly put before thes, ashapsishasp,wapsiswasp. V. Junius. V.Happs, andHaspe, andWasp. [2] chawfour. chaffing dish. [3] quentlich'. nicely. [4] a litul. Dele. [5] quayle. an cool?
Take and make a foile of gode Past as thynne as Paper. kerue it out & fry it in oile. oþer in þe [1] grece and þe remnaunt [2], take hony clarified and flaunne [3] þerwith, alye hem up and serue hem forth.
[1] þe grece. Delethe. [2] þe remnant, i. e. as for the remnant. [3] flaunne. Frenchflau, custard.
Take pork ysode. hewe it & bray it. do þerto ayrenn. Raisouns sugur and powdour of gyngur. powdour douce. and smale briddes þeramong & white grece. take prunes, safroun. & salt, and make a crust in a trape & do þer Fars [1] þerin. & bake it wel & serue it forth.
[1] þer Fars, r. þe Fars.
Take and parboile Oynouns presse out þe water & hewe hem smale. take brede & bray it in a morter. and temper it up with Ayren. do þerto butter, safroun and salt. & raisouns corauns. & a litel sugur with powdour douce. and bake it in a trape. & serue it forth.
[1] Ymbre. Ember.
Take a Crust ynche depe in a trape. take zolkes of Ayren rawe & chese ruayn [2]. & medle it & þe zolkes togyder. and do þerto powdour gyngur. sugur. safroun. and salt. do it in a trape, bake it and serue it forth.
[1] de Bry. Qu.Brie, the country. [2] Chese ruayn. Qu. of Roisen. V. ad 49.
Take Fyges & Raysouns. & waisshe hem in Wyne. and grinde hem smale with apples & peres clene ypiked. take hem up and cast hem in a pot wiþ wyne and sugur. take salwar Salmoun [2] ysode. oþer codlyng, oþer haddok, & bray hem smal. & do þerto white powdours & hool spices. & salt. and seeþ it. and whanne it is sode ynowz. take it up and do it in a vessel and lat it kele. make a Coffyn an ynche depe & do þe fars þerin. Plaunt it boue [3] with prunes and damysyns. take þe stones out, and wiþ dates quarte rede [4] dand piked clene. and couere the coffyn, and bake it wel, and serue it forth.
[1] Brymlent. Perhaps Midlent or High Lent.Bryme, in Cotgrave, isthemidstof 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 forPrymlent.[2] salwar Samoun. V. ad No. 98.[3] plaunt it above. Stick itabove, or on the top.[4] quarte red. quartered.
Take Pork ysode and grynde it smale. tarde [2] harde eyrenn isode & ygrounde and do þerto with Chese ygronde. take gode powdour and hool spices, sugur, safroun, and salt & do þerto. make a coffyn as to feel sayde [3] & do þis þerinne, & plaunt it with smale briddes istyned & counyng. & hewe hem to smale gobettes & bake it as tofore. & serue it forth.
[1] Tartes of Flesh. So we haveTarte Poleyn, Lel. Coll. IV. p. 226. i.e. of Pullen, or Poultry. [2] tarde, r.take. For see No. 169. [3] to feel sayde. perhaps,to hold the same.
Take Veel ysode and grinde it smale. take harde Eyrenn isode and yground & do þerto with prunes hoole [1]. dates. icorue. pynes and Raisouns coraunce. hool spices & powdour. sugur. salt, and make a litell coffyn and do þis fars þerinne. & bake it & serue it forth.
[1] hoole, whole.
Take Eelys and Samoun and smyte hem on pecys. & stewe it [1] in almaund mylke and verious. drawe up on almaund mylk wiþ þe stewe. Pyke out the bones clene of þe fyssh. and save þe myddell pece hoole of þe Eelys & grinde þat ooþer fissh smale. and do þerto powdour, sugur, & salt and grated brede. & fors þe Eelys þerwith þerer as [2] þe bonys were medle þe ooþer dele of the fars & þe mylk togider. and colour it with saundres. make a crust in a trape as before. and bake it þerin and serue it forth.
[1] it. rather hem, i.e. them. [2] þereras. where. V. No. 177.
Take and make a Crust in a trape. & take a cruddes and wryng out þe wheyze. and drawe hem þurgh a straynour and put in þe straynour crustes. do þerto sugur the þridde part & somdel [2] whyte of Ayrenn. & shake þerin blomes of elren [3]. & bake it up with curose [4] & messe it forth.
[1] Sambucade. As made of theSambucus, or Elder. [2] Somdel. Some. [3] Blom of Elren. Elder flowers. [4] curose.
Take parsel, myntes [2], sauerey, & sauge, tansey, veruayn, clarry, rewe, ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle hem up with Ayrenn. do butter in a trape. & do þe fars þerto. & bake it & messe it forth.
[1] Erbolat, i.e. Herbolade, a confection of herbs. [2] myntes, mint.
Take þere þridde part of sowre Dokkes and flour þerto. & bete it togeder tyl it be as towh as eny lyme. cast þerto salt. & do it in a disshe holke [2] in þe bothom, and let it out wiþ þy finger queynchche [3] in a chowfer [4] wiþ oile. & frye it wel. and whan it is ynowhz: take it out and cast þerto suger &c.
[1] Nysebek. Qu. [2] holke. Qu. hollow. [3] queynchche. anqueyntlich', as No. 162. [4] Chowfer. chaffing dish, as No. 162.
Take þe lire of Pork rawe. and grynde it smale. medle it up wiþ powdre fort, safroun, and salt, and do þerto Raisouns of Coraunce, make balles þerof. and wete it wele in white of ayrenn. & do it to seeþ in boillyng water. take hem up and put hem on a spyt. rost hem wel and take parsel ygronde and wryng it up with ayren & a party of flour. and lat erne [2] aboute þe spyt. And if þou wilt, take for parsel safroun, and serue it forth.
[1] Pomme dorryle. Contents,pom dorryes, rectè, for MS. Ed. 42, hasPommedorry; and see No. 177. So named from theballsandthe gilding. "Pommes dorées, golden apples." Cotgrave.Poundorroye. MS. Ed. 58; but videDorryin Gloss.
[2] erne. Qu.
Take and make þe self fars [2]. but do þerto pynes and sugur. take an hole rowsted cok, pulle hym [3] & hylde [4] hym al togyder saue þe legges. take a pigg and hilde [5] hym fro þe myddes dounward, fylle him ful of þe fars & sowe hym fast togider. do hym in a panne & seeþ hym wel. and whan þei bene isode: do hem on a spyt & rost it wele. colour it with zolkes of ayren and safroun, lay þeron foyles [6] of gold and of siluer. and serue hit forth.
[1] Cotagres. This is a sumptuous dish. Perhaps we should readCokagres, from thecockandgrees, or wild pig, therein used. V.vyne gracein Gloss. [2] self fars. Same as preceding Recipe. [3] pulle hym, i.e. in pieces. [4] hylde. cast. [5] hilde. skin. [6] foyles. leaves; of Laurel or Bay, suppose; gilt and silvered for ornament.
Take þer mawe of þe grete Swyne. and fyfe oþer sex of pigges mawe. fyll hem full of þe self fars. & sowe hem fast, perboile hem. take hem up & make smale prews [2] of gode past and frye hem. take þese prews yfryed & seeþ [3] hem þicke in þe mawes on þe fars made after [4] an urchoun withoute legges. put hem on a spyt & roost hem & colour hem with safroun & messe hem forth.
[1] Hert rowee. Contents,Hart rows; perhaps fromheart. [2] prews. Qu. V. in Gloss. [3] seeþ. There is a fault here; it means stick. [4] after, i. e. like.
Take Pottes of Erþe lytell of half a quart and fyll hem full of fars of pomme dorryes [2]. oþer make with þyn honde. oþer in a moolde pottes of þe self fars. put hem in water & seeþ hem up wel. and whan þey buth ynowz. breke þe pottes of erþe & do þe fars on þe spyt & rost hem wel. and whan þei buth yrosted. colour hem as pomme dorryes. make of litull prewes [3] gode past, frye hem oþer rost hem wel in grece. & make þerof Eerys [4] to pottes & colour it. and make rosys [5] of gode past, & frye hem, & put þe steles [6] in þe hole þer [7] þe spyt was. & colour it with whyte. oþer rede. & serue it forth.
[1] Potews. probably from thepotsemployed. [2] pomme dorryes. Vide ad No. 174. [3] prewes. V. ad 176. [4] eerys. Earsforthe pots. V. 185. [5] rosys. roses. [6] sleles. stalks. [7] þer. there, i.e. where. V. 170.
Take smale Sachellis of canuas and fille hem full of þe same fars [2] & seeþ hem. and whan þey buth ynowz take of the canvas, rost hem & colour hem &c.
[1] Sachus. I supposesacks. [2] same fars. viz. as 174.
Take Pork, seeþ it and grynde it smale wiþ sodden ayren. do þerto gode powdours and hole spices and salt with sugur. make þerof smale balles, and cast hem in a batour [2] of ayren. & wete hem in flour. and frye hem in grece as frytours [3]. and serue hem forth.
[1] Bursews. Different fromBursenin No. 11; therefore qu. etymon. [2] Batour. batter. [3] frytours. fritters.
Take Spynoches. perboile hem in seþyng water. take hem up and presse . . . out of þe water [2] and hem [3] in two. frye hem in oile clene. & do þerro powdour. & serue forth.
[1] Spynoches. Spinage, which we use in the singular. [2] out of the water. deleof; or it may mean,when out of the water. [3] hem r.hewe.
Take benes and seeþ hem almost til þey bersten. take and wryng out þer water clene. do þerto Oynouns ysode and ymynced. and garlec þerwith. frye hem in oile. oþer in grece. & do þerto powdour douce. & serue it forth.
Take Fyges and raisouns. pyke hem and waisshe hem in Wyne. grynde hem wiþ apples and peeres. ypared and ypiked clene. do þerto gode powdours. and hole spices. make bailes þerof. fryen in oile and serue hem forth.
[1] Rysshews.russhewses, Contents. Qu.
Take Creme of Cowe mylke. oþer of Almandes. do þerto ayren with sugur, safroun, and salt, medle it yfere. do it in a coffyn. of II. ynche depe. bake it wel and serue it forth,
[1] Daryols. Qu.
Take fat Pork ysode. pyke it clene. grynde it smale. grynde Chese & do þerto. wiþ sugur and gode powdours. make a coffyn of an ynche depe. and do þis fars þerin. make a thynne foile of gode past & kerue out þeroff smale poyntes [2]. frye hem in fars [3]. & bake it up &c.
[1] Flaumpeyns.Flaumpens, Contents. V. No. 113. [2] Points, seems the same asPrews, No. 176. [3] in fars, f.in the fars; and yet the Fars is disposed of before; ergo quære.
Take þer lire of Pork and kerue it al to pecys. and hennes þerwith and do it in a panne and frye it & make a Coffyn as to [2] a pye smale & do þerinne. & do þeruppon zolkes of ayrenn. harde. powdour of gyngur and salt, couere it & fry it in grece. oþer bake it wel and serue it forth.
[1] Chewets. V. 186. [2] as to, as for. V. No. 177.
Take Turbut. haddok. Codlyng. and hake. and seeþ it. grynde it smale. and do þerto Dates. ygrounden. raysouns pynes. gode powdoer and salt. make a Coffyn as tofore saide. close þis þerin. and frye it in oile. oþer stue it in gyngur. sugur. oþer in wyne. oþer bake it. & serue forth.
Take Fyges iquarterid [2]. Raysouns hool dates and Almandes hoole. and ryne [3] hem on a spyt and roost hem. and endore [4] hem as pomme dorryes & serue hem forth.
[1] Hastletes.Hasteletes, Contents. [2] iquarterid. iquartered. [3] ryne. run. [4] endore. endorse, MS. Ed. 42. II. 6. v. ad 147.
Take Fyges and Raisouns. pyke hem and waisshe hem clene, skalde hem in wyne. grynde hem right smale, cast sugur in þe self wyne. and founde it togyder. drawe it up thurgh a straynour. & alye up þe fruyt þerwith. take gode peerys and Apples. pare hem and take þe best, grynde hem smale and cast þerto. set a pot on þe fuyrer [2] wiþ oyle and cast alle þise þynges þerinne. and stere it warliche, and kepe it wel fro brennyng. and whan it is fyned cast þerto powdours of gynger of canel. of galyngale. hool clowes flour of canel. & macys hoole. cast þerto pynes a litel fryed in oile & salt, and whan it is ynowz fyned: take it up and do it in a vessel & lat it kele. and whan it is colde: kerue out with a knyf smale pecys of þe gretnesse & of þe length of a litel fyngur. & close it fast in gode past. & frye hen in oile. & serue forth.
[1] Comadore. Qu. [2] Fuyr. fire.
Take and make a foyle of gode past with a roller of a foot brode. & lyngur[2] by cumpas. make iiii Coffyns of þe self past uppon þe rolleres þe gretnesse of þe smale of þyn Arme. of vi ynche depnesse. make þe gretust [3] in þe myddell. fasten þe foile in þe mouth upwarde. & fasten þee [4] oþere foure in euery syde. kerue out keyntlich kyrnels [5] above in þe manere of bataiwyng [6] and drye hem harde in an Ovene. oþer in þe Sunne. In þe myddel Coffyn do a fars of Pork with gode Pork & ayrenn rawe wiþ salt. & colour it wiþ safroun and do in anoþer Creme of Almandes. and helde [7] it in anoþer [8] creme of Cowe mylke with ayrenn. colour it with saundres.
anoþur manur. Fars of Fygur. of raysouns. of Apples. of Peeres. & holde it in broun [9].
anoþer manere. do fars as to frytours blanched. and colour it with grene. put þis to þe ovene & bake it wel. & serue it forth with ew ardaunt [10].
[1] Chastelets. Litlle castles, as is evident from the kernelling and the battlements mentioned.Castles of jelly templewise made.Lel. Coll. IV. p. 227. [2] lynger. longer. [3] gretust. greatest. [4] þee, i. e. thou. [5] kyrnels. Battlements. V. Gloss. Keyntlich, quaintly, curiously. V. Gloss. [6] bataiwyng. embatteling. [7] helde. put, cast. [8] another. As the middle one and only two more are provided for, the two remaining were to be filled, I presume, in the same manner alternately. [9] holde it broun. make it brown. [10] ew ardaunt. hot water.Eau, water; anciently writteneue.
Take a pece of fressh Flesh and do it in a pot for to seeþ. or take a pece of fressh Flessh and kerue it al to gobetes. do it in a pot to seeþ. & take þe wose [2] of comfery & put it in þe pot to þe flessh & it shal fasten anon, & so serue it forth.
[1] II.Twey, Contents.[2] wose. Roots of comfrey are of a very glutinous nature. Quincy.Dispens. p. 100.Woseis A.S. [Anglo-Saxon: paer],humour,juice. See Junius. v.Wos, and Mr. Strype's Life of Stow, p. VIII.
PUR FAIT YPOCRAS [1]. XX.IX. XI. Treys Unces de canett. & iii unces
de gyngeuer. spykenard de Spayn le pays dun denerer [2], garyngale [3]. clowes, gylofre. poeurer long [4], noiez mugadez [5]. maziozame [6] cardemonij [7] de chescun i. quart' douce [8] grayne & [9] de paradys stour de queynel [10] de chescun dim [11] unce de toutes, soit fait powdour &c.
[1] Pur fait Ypocras. Id est,Pour faire Ypocras; a whole pipe of which was provided for archbishop Nevill's feast about A.D. 1466, So that it was in vast request formerly. [2] le pays d'un denerer, i.e.le pays d'un Denier. [3] garyngale, i.e.galyngale. [4] poeurer long, r. poiurer long, i.e.poivre long. [5] mugadez, r. muscadez; but q. as the French ismuguette. Nutmegs. [6] maziozame, r.marjorame. [7] Cardemonij, r.Cardamones. [8] quartdouce, r.d'once.. Five penny weights. [9] &. dele. [10] queynel. PerhapsCanell; but qu. as that is named before. [11] dim. dimid.
Put Rys in water al a nyzt and at morowe waisshe hem clene, afterward put hem to þe fyre fort [2] þey berst & not to myche. ssithen [3] take brawn of Capouns, or of hennes. soden & drawe [4] it smale. after take mylke of Almandes. and put in to þe Ryys & boile it. and whan it is yboiled put in þe brawn & alye it þerwith. þat it be wel chargeaunt [5] and mung it fynelich' [6] wel þat it sit not [7] to þe pot. and whan it is ynowz & chargeaunt. do þerto sugur gode part, put þerin almandes. fryed in white grece. & dresse it forth.
[1] blank maunger. Very different from that we make now. V. 36. [2] fyre fort. strong fire. [3] ssithen. then. [4] drawe. make. [5] chargeaunt. stiff. So below,ynowhz & chargeaunt. V.193, 194. V. Gloss. [6] mung it fynelich' wel. stir it very well. [7] sit not. adheres not, and thereby burns not. Used now in the North.
Take Brawn of Hennes or of Capouns ysoden withoute þe skyn. & hewe hem as smale as þou may. & grinde hem in a morter. after take gode mylke of Almandes & put þe brawn þerin. & stere it wel togyder & do hem to seeþ. & take flour of Rys & amydoun & alay it. so þat it be chargeant. & do þerto sugur a gode party. & a party of white grece. and when it is put in disshes strewe uppon it blaunche powdour, and þenne put in blank desire and mawmenye [2] in disshes togider. And serue forth.
[1] blankDesne.Desire, Contents; rectè. V. Gloss. The Recipe in MS. Ed. 29 is much the same with this. [2] Mawmenye. See No. 194.
FOR TO MAKE MAWMENNY [1]. XX.IX. XIIII. Take þe chese and of Flessh of Capouns or of Hennes. & hakke smale in a morter. take mylke of Almandes with þe broth of freissh Beef, oþer freissh flessh. & put the flessh in þe mylke oþer in the broth and set hem to þe frye [2]. & alye hem up with flour of Ryse. or gastbon [3]. or amydoun. as chargeant as with blanke desire. & with zolkes of ayren and safroun for to make it zelow. and when it is dressit in disshes with blank desire styk above clowes de gilofre. & strewe Powdour of galyngale above. and serue it forth.
[1] Mawmenny.Mawmoune, Contents.MaumeneMS. Ed. 29. 30. vide No. 193. See Preface for afac-simileof this Recipe. [2] þe frye. an fyre? [3] gastbon. Qu.
THE PETY PERUAUNT [1]. XX.IX. XV. Take male Marow [2]. hole parade [3] and kerue it rawe. powdour of Gynger. zolkes of Ayrenn, dates mynced. raisouns of coraunce. salt a lytel. & loke þat þou make þy past with zolkes of Ayren. & þat no water come þerto. and forme þy coffyn. and make up þy past.
[1] pety peruaunt. a paste; therefore, perhaps,paty; but qu. the latter word. [2] male Marow. Qu. [3] parade. Qu.
PAYN PUFF [1]. XX.IX. XVI. Eodem modo fait payn puff. but make it more tendre þe past. and loke þe past be rounde of þe payn puf as a coffyn & a pye.
[1] Payn puff. Contents has,And the pete puant.
[1] A blank was left in the original for a largeE.
"Antiquum hoc monumentum oblatum et missum est majestati vestræ vicesimo septimo die mensis Julij, anno regno vestri fælicissimi vicesimo viij ab humilimo vestro subdito, vestræque, majestati fidelissimo
EDWARD STAFFORD, Hæres domus subversæ Buckinghamiens."
N.B. He was Lord Stafford and called Edward.
Edw. D. of Bucks beheaded 1521. 13 H. VIII.|Henry, restored in blood by H. VIII.; and again 1 Ed. VI.|Edw. aged 21, 1592; born 1592. 21. ob. 1525. f. 1625.| 21Edw. b. 1600. ——1571 born.
Hic incipiunt universa servicia tam de carnibus quam de pissibus[1].
Nym clene Wete and bray it in a morter wel that the holys [2] gon al of and seyt [3] yt til it breste and nym yt up. and lat it kele [4] and nym fayre fresch broth and swete mylk of Almandys or swete mylk of kyne and temper yt al. and nym the yolkys of eyryn [5]. boyle it a lityl and set yt adoun and messe yt forthe wyth fat venyson and fresh moton.
[1] See again, No. I. of the second part of this treatise. [2] Hulls. [3] Miswritten forseythorsethe, i.e. seeth. [4] cool. [5] eggs.
II. FOR TO MAKE PISE of ALMAYNE.
Nym wyte Pisyn and wasch hem and seth hem a good wyle sithsyn wasch hem in golde [1] watyr unto the holys gon of alle in a pot and kever it wel that no breth passe owt and boyle hem ryzt wel and do therto god mylk of Almandys and a party of flowr of ris and salt and safron and messe yt forthe.
[1] cold.
Cranys and Herons schulle be euarund [1] wyth Lardons of swyne and rostyd and etyn wyth gyngynyr.
[1] Perhapsenarmed, orenorned. See Mr. Brander's Roll, No. 146.
Pecokys and Partrigchis schul ben yparboyld and lardyd and etyn wyth gyngenyr.
Nym hennyn and porke and seth hem togedere nym the lyre [2] of the hennyn and the porke and hakkyth finale and grynd hit al to dust and wyte bred therwyth and temper it wyth the selve broth and wyth heyryn and colure it with safroun and boyle it and disch it and cast theron powder of peper and of gyngynyr and serve it forthe.
[1] V. Mortrews in Gloss. [2] Flesh.
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.
Schullyn be scaldyd and sodyn wyth porke and grynd pepyr and comyn bred and ale and temper it wyth the selve broth and boyle and colowre it wyth safroun and salt it and messe it forthe.
[1] Hens.
Schul be parboylyd and lardyd and rostid and nym onyons and myce hem rizt smal and fry hem in wyte gres and grynd peper bred and ale and the onions therto and coloure it wyth safroun and salt it and serve it forth.
[1] Hares. [1] PerhapsCinee; for see No. 51.
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.
Schul be sodyn and hakkyd in gobbettys and grynd gyngynyr galyngale and canel. and temper it up with god almand mylk and boyle it and nym macys and clowys and kest [2] therin and the conynggis also and salt hym [3] and serve it forthe.
[1] Rabbits. [2] Cast. [3]it, or perhapshem.
Nym hennys and schald hem wel. and seth hem after and nym the lyre and hak yt smal and bray it with otyn grotys in a morter and with wyte bred and temper it up wyth the broth Nym the grete bonys and grynd hem al to dust and kest hem al in the broth and mak it thorw a clothe and boyle it and serve it forthe.
[1] Cullis. V. Preface.
Nym the nomblys of the venysoun and wasch hem clene in water and salt hem and seth hem in tweye waterys grynd pepyr bred and ale and temper it wyth the secunde brothe and boyle it and hak the nomblys and do theryn and serve it forthe.
[1] Umbles.
Nym kedys [1] and chekenys and hew hem in morsellys and seth hem in almand mylk or in kyne mylke grynd gyngyner galingale and cast therto and boyle it and serve it forthe.
[1] Kids.
Nym rys and lese hem and wasch hem clene and do thereto god almande mylk and seth hem tyl they al to brest and than lat hem kele and nym the lyre of the hennyn or of capouns and grynd hem smal kest therto wite grese and boyle it Nym blanchyd almandys and safroun and set hem above in the dysche and serve yt forthe.
[1] Blanc-manger. See again, No. 33, 34. II. No. 7. Chaucer writes itBlankmanger.
Nym eyren wyth al the wyte and myse bred and schepys [2] talwe as gret as dyses [3] grynd peper and safroun and cast therto and do hit in the schepis wombe seth it wel and dresse it forthe of brode leches thynne.
[1] Frenchemulle d'un mouton. A sheeps call, or kell. Cotgrave. Junius, v.Moil, says, "a French moile Chaucero est cibus delicatior, a dish made of marrow and grated bread." [2] Sheep's fat. [3] dice; square bits, or bits as big as dice.
Nym the tharmys [1] of a pygge and wasch hem clene in water and salt and seth hem wel and than hak hem smale and grynd pepyr and safroun bred and ale and boyle togedere Nym wytys of eyrynn and knede it wyth flour and mak smal pelotys [2] and fry hem with wyte grees and do hem in disches above that othere mete and serve it forthe.
[1] Rops, guts, puddings [2] Balls, pellets, from the Frenchpelote.
Nym appelyn and seth hem and lat hem kele and make hem thorw a clothe and on flesch dayes kast therto god fat breyt [2] of Bef and god wyte grees and sugar and safroun and almande mylk on fysch dayes oyle de olyve and gode powdres [3] and serve it forthe.
[1] See No. 35. [2] Breth, i. e. broth. See No. 58. [3] Spices ground small. See No. 27, 28. 35. 58. II. No. 4. 17. or perhaps of Galingale. II. 20. 24.
Nym Veel and seth it wel and hak it smal and grynd bred peper and safroun and do thereto and frye yt and presse it wel upon a bord and dresse yt forthe.
[1] a Fraise
Nym flowre and eyryn and grynd peper and safroun and mak therto a batour and par aplyn and kyt hem to brode penys [2] and kest hem theryn and fry hem in the batour wyth fresch grees and serve it forthe.
[1] Fritters. [2] Pieces as broad as pennies, or perhaps pecys.
Nym Porke and seth it wel and hak yt smal nym eyryn wyth al the wytys and swyng hem wel al togedere and kast god swete mylke thereto and boyle yt and messe it forthe.
[1] Quære.
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.
Nym and schald hem wel and hew hem wel in gobettys al rawe and seth hem in her owyn grees and cast therto wyn or ale a cuppe ful and myce onyons smal and do therto and boyle yt and salt yt and messe yt forthe.
[1] Gese. [2] Hochepot. Vide Gloss.
Nym water and welle [1] yt and brek eyryn and kast theryn and grynd peper and safroun and temper up wyth swete mylk and boyle it and hakke chese smal and cast theryn and messe yt forthe.
[1] Quære the meaning.
Tak checonys and schald hem and seth hem and grvnd gyngen' other pepyr and comyn and temper it up wyth god mylk and do the checonys theryn and boyle hem and serve yt forthe.
[1] Vide ad No. 60 of the Roll.
Nym swete mylk and do yt in a panne nyn [1] eyryn wyth al the wyte and swyng hem wel and cast therto and colowre yt wyth safroun and boyl it tyl yt wexe thikke and thanne seth [2] yt thorw a culdore [3] and nym that, leyyth [4] and presse yt up on a bord and wan yt ys cold larde it and scher yt on schyverys and roste yt on a grydern and serve yt forthe.
[1] Readnym. [2] strain. See No. 27. [3] Cuilinder. [4] That which is left in the cullinder.
Nym flour and wytys of eyryn sugur other hony and sweyng togedere and mak a batour nym wyte grees and do yt in a posnet and cast the batur thereyn and stury to thou have many [2] and tak hem up and messe hem wyth the frutours and serve forthe.
[1] Meaning,crisps. V. Gloss. [2] It will run into lumps, I suppose.
Nym Hennys and seth hem wyth god Buf and wan hi ben sodyn nym the Hennyn and do awey the bonys and bray smal yn a mortar and temper yt wyth the broth and seth yt thorw a culdore and cast therto powder of gyngenyr and sugur and graynys of powmis gernatys [2] and boyle yt and dresse yt in dysches and cast above clowys gylofres [3] and maces and god powder [4] serve yt forthe.
[1] Quære the meaning. [2] Pomegranates. V. No. 39. [3] Not clove-gilliflowers, butcloves. See No. 30, 31, 40. [4] See No. 17, note [3].
Nym caponys and schald hem nym a penne and opyn the skyn at the hevyd [1] and blowe hem tyl the skyn ryse from the flesshe and do of the skyn al hole and seth the lyre of Hennyn and zolkys of heyryn and god powder and make a Farsure [2] and fil ful the skyn and parboyle yt and do yt on a spete and rost yt and droppe [3] yt wyth zolkys of eyryn and god powder rostyng and nym the caponys body and larde yt and roste it and nym almaunde mylk and amydoun [4] and mak a batur and droppe the body rostyng and serve yt forthe.
[1] Head. Sax. [Anglo-Saxon: heofod] and [Anglo-Saxon: hevod], hence ourHead. [2] stuffing. [3] baste. [4] Vide Gloss.
Tak brann [2] of caponys other of hennys and the thyes [3] wythowte the skyn and kerf hem smal als thou mayst and grynd hem smal in a morter and tak mylk of Almaundys and do yn the branne and grynd hem thanne togedere and and seth hem togeder' and tak flour of rys other amydoun and lye it that yt be charchant and do therto sugur a god parti and a party of wyt grees and boyle yt and wan yt ys don in dyschis straw upon blank poudere and do togedere blank de sury and manmene [4] in a dysch and serve it forthe.
[1] VideBlank Desirein Gloss. [2] Perhapsbrawn, the brawny part. See No. 33, and the Gloss. [3] Thighs. [4] See the next number. QuæreMawmeny.
Tak the thyys [2] other the flesch of the caponys fede [3] hem and kerf hem smal into a morter and tak mylk of Almandys wyth broth of fresch Buf and do the flesch in the mylk or in the broth and do yt to the fyre and myng yt togedere wyth flour of Rys othere of wastelys als charchaut als the blank de sure and wyth the zolkys of eyryn for to make it zelow and safroun and wan yt ys dressyd in dysches wyth blank de sure straw upon clowys of gelofre [4] and straw upon powdre of galentyn and serve yt forthe.
[1] Vide Number 29, and the Gloss. [2] Thighs. [3] Quære. [4] See No. 27, note [3].
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.
Tak chekenys or hennys or othere flesch and mak the colowre als red as any blod and tak peper and kanel and gyngyner bred [1] and grynd hem in a morter and a porcion of bred and mak that bruer thenne and do that flesch in that broth and mak hem boyle togedere and stury it wel and tak eggys and temper hem wyth Jus of Parcyle and wryng hem thorwe a cloth and wan that bruet is boylyd do that therto and meng tham togedere wyth fayr grees so that yt be fat ynow and serve yt forthe.
[1] This is still in use, and, it seems, is an old compound.
Do Ris in water al nyzt and upon the morwe wasch hem wel and do hem upon the fyre for to [2] they breke and nozt for to muche and tak Brann [3] of Caponis sodyn and wel ydraw [4] and smal and tak almaund mylk and boyle it wel wyth ris and wan it is yboylyd do the flesch therin so that it be charghaunt and do therto a god party of sugure and wan it ys dressyd forth in dischis straw theron blaunche Pouder and strik [5] theron Almaundys fryed wyt wyte grece [6] and serve yt forthe.
[1] See No. 14. [2] till.for, however, abounds. [3] See No. 29. note d. [4] Perhaps,strained. See No. 49; and Part II. No. 33. [5] Perhaps,stik, i.e. stick; but see 34. [6] Grese. Fat, or lard.
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.
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 [2] 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.
[1] See No. 17. [2] ymyced, i.e.minced.
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.
[1] meat jelly.
Tak mulbery [2] and bray hem in a morter and wryng [3] 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.
[1] Morrey. Part II. No. 26. [2] This is to be understood pluraly,quasimulberries. [2] Readwryng. For see part II. No. 17. 2B. Chaucer, v.wrongeandywrong.
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 [1] eggys thereon al ful and kerf thy chese in lytyl schyms and do hem in the sewe wyth eggys and serve yt forthe.
[1] Perhaps,do mo, i.e. put more.
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 [1] other wyth reysens zyf thow hast non other and tak sugur and do theryn and serve it forthe.
[1] Vide No. 27.
XIV. For to make Fruturs [1].
Tak crommys [2] 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 gelofre and serve yt forth;
[1] Fritters. [2] Crumbs.
XLI. For to make Rosee [1].
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 [2] 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.
[1] Vide No. 47. [2] i.e. Rosee.
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 [2] 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.
[1] Vide No. 58. [2] deleand.
Nym the tonge of the rether [2] and schalde and schawe [3] yt wel and rizt clene and seth yt and sethe nym a broche [4] and larde yt wyth lardons and wyth clowys and gelofre and do it rostyng and drop yt wel yt rostyd [5] wyth zolkys of eyrin and dresse it forthe.
[1] Neat's Tongue.Makesignifiesto dress, as II. 12. [2] The ox or cow. Lye in Jun. Etymolog. v.Rother. [3] Shave, scrape. [4] A larding-pin. [5] Pehaps,wyle it rostyth.
Nym swynys fet and eyr [1] 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 [2] and serve yt forth.
[1] To be understood plurally,Ears. [2] Miswritten formycyd, i. e. minced onyons.
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 [2] wyth eyryn and boyle and dresse yt forth.
[1] Vide No. 52. [2] Stiffen, thicken it. See No. 44. wherelyedhas that sense. See also 46.
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 [2] and boyle it and messe yt forth and flowrys and levys abovyn on [3].
[1] This dish, no doubt, takes its name fromSpina, of which it is made. [2] Read, þykke,thykke. [3] It meanslaid upon it.
Nym pyggus and hennys and other maner fresch flesch and hew yt in morselys and seth yt in wyth wyn and [2] gyngyner and galyngale and gelofre and canel [3] and bray yt wel and kest thereto and alye yt wyth amydoun other wyth flowr of rys.
[1] Vide No. 41. [2] Perhaps,in wyn with. [3] Cinamon. Vide Gloss.
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 seþh [2] set yt fro the fyre and let yt kele and yt schal be fresch ynow wythoute any other maner licowr ydo thereto.
[1] id est,too. [2] Read, seth, i.e. then.
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.
[1] Vide Part II. No. 1. 28.
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.
[1] Vide ad Part II. No. 21. There are no eggs concerned, so no doubt it should beEger Dows. Vide Gloss.
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.
[1] See No. 8.
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.
[1] Vide No. 45.
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.
[1]DeerorRoesare not mentioned, as in Mr. Brander's Roll, No. 14, ergo quære. It is a meager business. Can it meanRue-Brothfor penitents?