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The Austin Manuscripts, c1440

A Foods of England online text. For more see Cookbooks

TITLE: 'Two fifteenth-century cookery-books'. Taken from the Harleian Manuscripts, with extracts from the Ashmole, Laud & Douce Manuscripts
AUTHOR: Unknown. Transcribed and edited by Thomas Austin, 1886
PUBLISHER: This edition; Early English Texts Society
DATE: about 1440
THIS VERSION: Adapted from the optical scan at archive.org and from the transcript at The Middle English Text Collection at http://quod.lib.umich.edu/c/cme/

Two fifteenth-century cookery-books
Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55

About 1420 AD


j. Lange Wortys de chare - Take beeff and merybonys, and boyle yt in fayre water; žan take fayre wortys and wassche hem clene in water, and parboyle hem in clene water; žan take hem vp of že water after že fyrst boylyng, an cut že leuys a-to or a-žre, and caste hem in-to že beff, and boyle to gederys: žan take a lof of whyte brede and grate yt, an caste it on že pot, an safron & salt, & let it boyle y-now, and serue forth.

ij. Lange Wortes de pesoun - Take grene pesyn, an washe hem clene an caste hem on a potte, an boyle hem tyl žey breste, an žanne take hem vppe of že potte, an put hem with brothe yn a-nožer potte, and lete hem kele; žan draw hem žorw a straynowre in-to a fayre potte, an žan take oynonys, and screde hem in to or žre, an take hole wortys and boyle hem in fayre water: and take hem vppe, an ley hem on a fayre bord, an cytte on .iij. or iiij., an ley hem to že oynonys in že potte, to že drawyd pesyn; an let hem boyle tyl žey ben tendyr; an žanne tak fayre oyle and frye hem, or ellys sum fresche brože of sum maner fresche fysshe, an caste žer-to, an Safron, an salt a quantyte, and serue it forth.

iij. Joutes - Take Borage, Vyolet, Malwys, Percely, Yong Wortys, Bete, Auence, Longebeff, wyth Orage an ožer, pyke hem clene, and caste hem on a vessel, and boyle hem a goode whyle; žan take hem and presse hem on a fayre bord, an hew hem ryght smal, an put whyte brede žer-to, an grynd wyth-al; an žan caste hem in-to a fayre potte, an gode freshe brothe y-now žer-to žorw a straynowr, & caste [supplied by ed.] žer-to .ij. or .iij. Marybonys, or ellys fayre fresche brothe of beff, and let hem sethe to-gederys a whyle: an žan caste žer-to Safron, and let hem sethe to-gederys a whyle, an žan caste žer-to safron and salt; and serue it forth in a dysshe, an bakon y-boylyd in a-nožer dysshe, as men seruyth furmenty wyth venyson.
[leaf 6 back.]

iiij. Caboges - Take fayre caboges, an cutte hem, an pike hem clene and clene washe hem, an parboyle hem in fayre water, an žanne presse hem on a fayre bord; an žan choppe hem, and caste hem in a faire pot with goode freysshe broth, an wyth mery-bonys, and let it boyle: žanne grate fayre brede and caste žer-to, an caste žer-to Safron an salt; or ellys take gode grwel y-mad of freys flesshe, y-draw žorw a straynour, and caste žer-to. An whan žou seruyst yt inne, knocke owt že marw of že bonys, an ley že marwe .ij. gobettys or .iij. in a dysshe, as že semyth best, & serue forth.

v. Whyte wortes - Take of že erbys lyke as žou dede for jouutes, and sethe hem in [supplied by ed.] water tyl žey ben neyshe; žanne take hem vp, an bryse hem fayre on a bord, as drye as žow may; žan choppe hem smale, an caste hem on a potte, an ley hem with flowre of Rys; take mylke of almaundys, an cast žer-to, & hony, nowt to moche, žat it be nowt to swete, an safron & salt; an serue it forth ynne, ry?th for a good potage.

vj. Beef y-Stywyd - Take fayre beef of že rybbys of že fore quarterys, an smyte in fayre pecys, an wasche že beef in-to a fayre potte; žan take že water žat že beef was sožin yn, an strayne it žorw a straynowr, an sethe že same water and beef in a potte, an let hem boyle to-gederys; žan take canel, clowes, maces, graynys of parise, quibibes, and oynons y-mynced, perceli, an sawge, an caste žer-to, an let hem boyle to-gederys; an žan take a lof of brede, an stepe it with brothe an venegre, an žan draw it žorw a straynoure, and let it be stylle; an whan it is nere y-now, caste že lycour žer-to, but nowt to moche, an žan let boyle onys, an cast safroun žer-to a quantyte; žan take salt an venegre, and cast žer-to, an loke žat it be poynaunt y-now, & serue forth.

vij. Gruelle a-forsydde - Take otemele, an grynd it smal, an sethe it [leaf 7.] wyl, - . [(wyl = well).] an porke žer-ynne, an pulle of že swerde - . [sward, rind, skin.] an pyke owt že bonys, an žan hewe it, an grynd it smal in a morter; žan neme žin - . [thine. ] grwel an do žer-to, žan strayne it žorw a straynour, an put it in a potte an sethe it a lytel, an salt it euene - . [equally. ]; an colour it wyth safroun, an serue forth rennyng.

viij. Venyson with Furmenty - Take whete and pyke it clene, and do it in a morter, an caste a lytel water žer-on; an stampe with a pestel tyl it hole - . [Hull, lose the husks. ]; žan fan owt že holys, - . [Hulls; husks. ] an put it in a potte, an let sethe tyl it breke; žan set yt douun, an sone after set it ouer že fyre, an stere it wyl; an whan žow hast sothyn it wyl, put žer-inne swete mylke, an seže it y-fere, an stere it wyl; and whan it is y-now, coloure it wyth safron, an salt it euene, and dresse it forth, & žin venyson in a-nother dyshe with fayre hot water.

ix. Trype de Motoun - Take že pownche of a chepe, and make it clene, an caste it on a pot of boylyng water, an skyme it clene, an gader že grece al a-way, an lat it boyle tyl it be tender; žan ley it on a fayre bord, an kyt it in smale pecys of the peny brede, an caste it on an eržen pot with strong brothe of bef or of moton; žanne take leuys of že percely an hew hem žer-to, an let hem boyle to-gederys tyl žey byn tender, žan take powder of gyngere, and verious, žan take Safroun [supplied by ed.] - . [Added from A. ] an salt, and caste žer-to, an let boyle to-gederys, an serue in.

x. Wardonys in syryp - Take wardonys, an caste on a potte, and boyle hem till žey ben tender; žan take hem vp and pare hem, an kytte hem in to pecys - . [? ='in two pieces.' ]; take y-now of powder of canel, a good quantyte, an caste it on red wyne, an draw it žorw a straynour; caste sugre žer-to, an put it in [supplied by ed.] an eržen pot, an let it boyle: an žanne caste že perys žer-to, an let boyle to-gederys, an whan žey haue boyle a whyle, take pouder of gyngere an caste žerto, an a lytil venegre, an a lytil safron; an loke žat it be poynaunt an dowcet.
[leaf 7 bk.]

xj. Froyde almoundys - Take blake sugre, an cold water, an do hem to - . [ two.] in a fayre potte, an let hem boyle to-gedere, an salt it an skeme it clene, an let it kele; žan take almaundys, an blawnche hem clene, an stampe hem, an draw hem, with že sugre water thikke y-now, in-to a fayre vessel: an yf [supplied by ed.] že mylke be no?t swete y-now, take whyte sugre an caste žer-to.

xij. Fride Creme of Almaundys - Take almaundys, an stampe hem, an draw it vp wyth a fyne thykke mylke, y-temperyd wyth clene water; throw hem on, an sette hem in že fyre, an let boyle onys: žan tak hem a-down, an caste salt žer-on, an let hem reste a forlongwey - . [Other MS. forlange.] or to, an caste a lytyl sugre žer-to; an žan caste it on a fayre lynen clothe, fayre y-wasche an drye, an caste it al a-brode on že clothe with a fayre ladel: an let že clothe ben holdyn a-brode, an late all že water vnder-nethe že clothe be had a-way, an žanne gadere alle že kreme in že clothe, an let hongy on an pyn, and let že water droppe owt to - . [ two.] or .iij. owrys; žan take it of že pyn, an put it on a bolle of tre, and caste whyte sugre y-now žer-to, an a lytil salt; and ?if it wexe žikke, take swete wyn an put žer-to žat it be no?t sene: and whan it is I-dressid in the maner of mortrewys, take red anys in comfyte, or že leuys of borage, an sette hem on že dysshe, an serue forth.

xiij. Creme Boylede - Take creme or mylke, & brede of paynemayn, or ellys of tendyr brede, an breke it on že creme, or elles in že mylke, an set it on že fyre tyl it be warme hot; and žorw a straynour žrowe it, and put it in-to a fayre potte, an sette it on že fyre, an stere euermore: an whan it is almost y-boylyd, take fayre ?olkys of eyron, an draw hem žorw a straynowr, and caste hem žer-to, and let hem stonde ouer the fyre tyl it boyle almost, an till it be skylfully - . [reasonably.] žikke; žan [leaf 8.] caste a ladel-ful, or more or lasse, of boter žer-to, an a good quantite of whyte sugre, and a litel salt, an žan dresse it on a dysshe in maner of mortrewys.

xiiij. Quystis Scune - Take a pece of beef or of mutoun, and wyne and fayre water, and caste in-to a potte, an late hem boyle, an skeme it wyl an clene; žan take quystes, an stoppe hem wyth-in wyth hole pepyr, and marwe, an žan caste hem in-to že potte, an ceuere wyl že potte, an let hem stere ry?th wyl to-gederys; an žan take powder gyngere, and a lytel verious an salt, and caste žer-to, an žanne serue hem forth in a fayre dysshe, a quyste or to in a dysshe, in že maner of a potage: an whan žowe shalt serue hem forth, take a lytil of že broth, an put on dysshe wyth quystys, an serue forth.

xv. Bowres - Take Pypis, Hertys, Nerys, Myltys, an Rybbys of the Swyne; or ellys take Mawlard, or Gees, an chop hem smal, and thanne parboyle hem in fayre water; an žan take it vp, and pyke it clene in-to a fayre potte, an caste žer-to ale y-now, & sawge an salt, and žan boyle it ry?th wel; and žanne serue it forthe for a goode potage.

xvj. Fylettys en Galentyne - Take fayre porke, že fore quarter, an take of že skyne; an put že porke on a fayre spete, an rost it half y-now; žan take it of, an smyte it in fayre pecys, & caste it on a fayre potte; žan take oynonys, and schrede hem, an pele hem (an pyle hem nowt to smale), an frye in a panne of fayre grece; žan caste hem in že potte to že porke; žan take gode broth of moton or of beef, an caste žer-to, an žan caste žer-to pouder pepyr, canel, clowys, an macys, an let hem boyle wyl to-gederys; žan tak fayre brede, an vynegre, an stepe že brede with že same brothe, an strayne it on blode, with ale, or ellys sawnderys, and [leaf 8 bk.] salt, an lat hym boyle y-now, an serue it forth.

xvij. Garbage - Take fayre garbagys of chykonys, as že hed, že fete, že lyuerys, an že gysowrys; washe hem clene, an caste hem in a fayre potte, an caste žer-to freysshe brothe of Beef or ellys of moton, an let it boyle; an a-lye it wyth brede, an ley on Pepir an Safroun, Maces, Clowys, an a lytil verious an salt, an serue forth in the maner as a Sewe.

xviij. Pertrich stewyde - Take fayre mary, - . [Marrow. No. 28, in Douce MS., has my?ty brothe. ] brothe of Beef or of Motoun, an whan it is wyl sothyn, take že brothe owt of že potte, an strayne it thorw a straynour, an put it on an eržen potte; žan take a gode quantyte of wyne, as žow it were half, an put žer-to; žan take že pertryche, an stuffe hym wyth hole pepir, an merw, - . [Marrow. ] an than sewe že ventys of že pertriche, an take clowys an maces, & hole pepir, an caste it in-to že potte, an let it boyle to-gederys; an whan že pertryche is boylid y-now, take že potte of že fyre, an whan thou schalt serue hym forth, caste in-to že potte powder gyngere, salt, safron, an serue forth.

xix. Smale Byrdys y-stwyde - Take smale byrdys, an pulle hem an drawe hem clene, an washe hem fayre, an schoppe of že leggys, and frye hem in a panne of freysshe grece ry?t wyl; žan ley hem on a fayre lynen clothe, an lette že grece renne owt; žan take oynonys, an mynce hem smale, an frye hem on fayre freysshe grece, an caste hem on an eržen potte; žan take a gode porcyon of canel, an wyne, an draw žorw a straynoure, an caste in-to že potte with že oynonys; žan caste že bryddys žer-to, an clowys, an maces, an a lytil quantyte of powder pepir žer-to, an lete hem boyle to-gederys y-now; žan caste žer-to whyte sugre, an powder gyngere, salt, safron, an serue it forth.

xx. Papyns - Take fayre Mylke an Flowre, an drawe it žorw a [leaf 9.] straynoure, an set it ouer že fyre, an let it boyle a-whyle; žan take it owt an let it kele; žan take ?olkys of eyroun y-draw žorwe a straynour, an caste žer-to; žan take sugre a gode quantyte, and caste žer-to, an a lytil salt, an sette it on že fyre tyl it be sum-what žikke, but let it nowt boyle fullyche, an stere it wyl, an putte it on a dysshe alle a-brode, and serue forth rennyng.

xxj. Blandissorye - Take almaundys, an blawnche hem, an grynde hem in a morter, an tempere hem with freysshe brože of capoun or of beef, an swete wyne; an ?if it be lente or fyssday, take brothe of že freysshe fysshe, an swete wyne, an boyle hem to-gederys a goode whyle; ženne take it up, an caste it on a fayre lynen clože žat is clene an drye, an draw under že clože, wyth a ladel, alle že water žat žow may fynde, ryth as žow makyst cold creme; žanne take owt of the potte, an caste it in-to a fayre potte, an let it boyle; an žanne take brawn of Capoun, an tese it smal an bray it in [supplied by ed.] a morter: or ellys on a fyssday take Pyke or Elys, Codlyng or Haddok, an temper it with almaun mylke, an caste Sugre y-now žer-to; An žan caste hem in-to že potte and lete hem boyle to-gederys a goode whyle: ženne take it owt of že potte alle hote, an dresse it in a dysshe, as meni don cold creme, an sette žer-on Red Anys in comfyte, or ellys Allemaundys blaunchid, an žanne serue it forth for a goode potage.

xxij. Venyson in Broth - Take Rybbys of Venysoun, and wasshe hem clene in fayre water, an strayne že same water žorw a straynoure in-to a potte, an caste žer-to Venysoun, also Percely, Sawge, powder Pepyr, Clowys, Maces, Vynegre, and a lytyl Red wyne caste žere-to; an žanne latte it boyle tyl it be y-now, & serue forth.

xxiij. Nomblys of že venyson - Take že Nombles of Venysoun, an cutte hem smal whyle žey ben raw; žan take Freysshe brože, Watere, an Wyne, of eche a quantyte, an powder Pepir an Canel, and let hem [leaf 9 bk.] boyle to-gederys tyl it be almost y-now; An ženne caste powder Gyngere, an a lytil venegre an Salt, an sesyn it vp, an žanne serue it forth in že maner of a gode potage.

xxiiij. Drawyn grwel - Take fayre water an lene Bef, an let hem boyle; an whan že beef hath y-boylid, take it vp an pyke it, an lete it blede in-to a vessel, an ženne caste že blode an že Fleysshe in-to a potte; an žanne caste žer-to Otemele, Percely, & Sawge, an make žer-of an gode grwele; žen draw it žorw a straynowre, an putte it on a fayre potte, an let it boyle; žanne caste žer-to Salt; An ?if it be nowt brown y-now, take a litil blode an caste žer-to or it be y-draw, an make it broun y-now, an serue it forth.

xxv. Balloke Brothe - Take Elys and fle hem, an kytte hem in gobouns, an caste hem in-to a fayre potte with fayre water; žan take Percely and Oynonys, an schrede hem to-gederys nowt to smal; take Clowes, Maces, an powder Pepyr, an caste žer-to a gode porcyon of wyne; žen take ?est of New ale an caste žer-to, an let boyle: an when že Elys byn wyl y-boylid, take fayre stokfysshe, an do a-way že skyn, an caste žer-to, an let boyle a whyle; žen take Safroun and Salt, an a lytil Venegre, an caste žer-to, an serue forth.

xxvj. Coleys - Take a gode Capoun an boyle hem tendere, an pyke a-way clene že bonys an že Skyn, an bray hym in a morter, an tempere hym wyth že same brothe, an strayne hym žorw a straynoure; ženne take že brawn an že fleysshe, an a lytil whyte brede, an bray hem alle to-gederys in a morter; žen take že lycowr of že bonys, an že skyn, an že brothe žat že Capoun was sothyn ynne, an with al tempere it, but nowt to žicke; žen put it in a potte, an let it be al hote, but let it boyle for no žing; an caste žer-to a litil powder of Gyngere, Sugre an Salt. An ?if it be on a fyssheday, take Haddok, Pyke, Tenche, Re?ge, Codlynd, an pyke a-way že bonys [leaf 10.] an tempere wyth almaunde mylke; an make it hot, an caste žer-to Sugre an Salt, an serue forth.

xxvij. Soupes dorye - Take gode almaunde mylke y-draw wyth wyn, an let hem boyle to-gederys, an caste žer-to Safroun an Salt; an žan take Paynemayn, an kytte it an toste it, an wete it in wyne, an ley it on a dysshe, an caste že syrip žer-on. And žan make a dragge of powder Gyngere, Sugre, canel, Clowes, Maces, an caste žer-on When it is y-dressid, an serue žanne forth for a potage gode.

xxviij. Soupes Jamberlayne. - - . [Chamberlain.] Take Wyne, Canel, an powder of Gyngere, an Sugre, an of eche a porcyoun, žan take a straynoure & hange it on a pynne, an caste ale žer-to, an let renne twyis or žryis throgh, tyl it renne clere; an žen take Paynemaynne an kyt it in maner of brewes, an toste it, an wete it in že same lycowre, an ley it on a dysshe, an caste blawnche powder y-now žer-on; an žan caste že same lycour vp-on že same soppys, an [supplied by ed.] serue hem forth in maner of a potage.

xxix. Lyode Soppes - Take Mylke an boyle it, an žanne take ?olkys of eyroun y-tryid fro že whyte, an draw hem žorwe A straynoure, an caste hem in-to že mylke, an sette it on že fyre an hete it, but let it nowt boyle; an stere it wyl tyl it be somwhat žikke; ženne caste žer-to Salt & Sugre, an kytte fayre paynemaynnys in round soppys, an caste že soppys žer-on, an serue it forth for a potage.

xxx. Soupes dorroy - Shere Oynonys, an frye hem in oyle; žanne take Wyne, an boyle with Oynonys, toste whyte Brede an do on a dysshe, an caste žer-on gode Almaunde Mylke, & temper it wyth wyne: žanne do že dorry a-bowte, an messe it forth.
[leaf 10 bk.]

xxxj. Brawn en Peuerade - Take Wyne an powder Canel, and draw it žorw a straynour, an sette it on že fyre, and lette it boyle, an caste žer-to Clowes, Maces, an powder Pepyr; žan take smale Oynonys al hole, an par-boyle hem in hot watere, an caste žer-to, and let hem boyle to-gederys; žan take Brawn, an lesshe it, but nowt to žinne. An ?if it sowsyd be, lete it stepe a whyle in hot water tyl it be tendere, žan caste it to že Sirip; žen take Sawnderys, an Vynegre, an caste žer-to, an lete it boyle alle to-gederys tyl it be y-now; žen take Gyngere, an caste žer-to, an so serue forth; but late it be nowt to žikke ne to žinne, but as potage shulde be.

xxxij. Auter brawn en peuerade - Take myghty brothe of Beef or of Capoun, an ženne take clene Freysshe Brawn, an sethe it, but not y-now; An ?if it be Freysshe Brawn, roste it, but not I-now, an žan leche it in pecys, an caste it to že brothe. An žanne take hoole Oynonys, & pylle hem, an žanne take Vynegre žer-to, and Canelle, and sette it on že fyre, an draw yt žorw a straynoure, and caste žer-to; žen take Clowys, Maces, an powder Pepyr, an caste žer-to, and a lytil Saunderys, an sette it on že fyre, an let boyle tylle že Oynonys an že Brawn ben euyne sothyn, an nowt to moche; žan take lykoure y-mad of Bred an Vinegre an Wyne, an sesyn it vp, an caste žer-to Saffroun to make že coloure bryth, an Salt, an serue it forth.

xxxiij. Oyle Soppys - Take a gode quantyte of Oynonys, an mynse hem not to smale, an sethe in fayre Water: žan take hem vp, an take a gode quantite of Stale Ale, as .iij. galouns, an žer-to take a pynte of Oyle fryid, an caste že Oynonys žer-to, an let boyle alle to-gederys a gode whyle; then caste žer-to Safroune, powder Pepyr, Sugre, an Salt, an serue forth alle hote as tostes, [leaf 11.] as in že same maner for a Mawlard & of a capon, & hoc quœre. - . ['look for this; see this,' generally q.v.]

xxxiv. Chardewardon - Take Pere Wardonys, an sethe hem in Wyne or in fayre water; žan take an grynd in a morter, an drawe hem žorwe a straynoure wyth-owte ony lycoure, an put hem in a potte with Sugre and clarifiyd hony, an Canel y-now, an lete hem boyle; žan take it fro že fyre, an let kele, an caste žer-to ?olkys of Raw eyroun, tylle it be žikke; & caste žer-to pouder Gyngere y-now, an serue it in manere of Fysshe; - . [For Rys; see Douce MS. No. 53, and the end of this recipe. A. also reads fische. ] an ?if if it be in lente, lef že ?olkys of Eyroun, & lat že remenaunt boyle so longe tylle it be žikke, as žow it had be temperyd wyth že ?olkys, in že maner of charde quynce; an so serue hem in maner of Rys.

xxxv. Perys en Composte - Take Wyne an Canel, & a gret dele of Whyte Sugre, an set it on že fyre & hete it hote, but let it nowt boyle, an draw it žorwe a straynoure; žan take fayre Datys, an pyke owt že stonys, an leche hem alle žinne, an caste žer-to; žanne take Wardonys, an pare hem and sethe hem, an leche hem alle žinne, & caste žer-to in-to že Syryppe: žanne take a lytil Sawnderys, and caste žer-to, an sette it on že fyre; an ?if žow hast charde quynce, caste žer-to in že boyling, an loke žat it stonde wyl with Sugre, an wyl lyid wyth Canel, an caste Salt žer-to, an let it boyle; an žan caste yt on a treen vessel, & lat it kele, & serue forth.

xxxvj. Vele, kede, or henne in Bokenade - Take Vele, Kyde, or Henne, an boyle hem in fayre Water, or ellys in freysshe brothe, an smyte hem in pecys, an pyke hem clene; an žan draw že same brothe žorwe a straynoure, an caste žer-to Percely, Sawge, Ysope, Maces, Clowys, an let boyle tyl že flesshe be y-now; žan sette it from že fyre, & a-lye it vp with raw ?olkys of eyroun, & caste žer-to pouder Gyngere, Veriows, Safroun, & Salt, & žanne serue it forth for a gode mete.
[leaf 11 bk.]

xxxvij. Autre Vele en bokenade - Take Vele, an Make it clene, and hakke it to gobettys, an sethe it; an take fat brothe, an temper vp žine Almaundys žat žou hast y-grounde, an lye it with Flowre of Rys, and do žer-to gode powder of Gyngere, & Galyngale, Canel, Maces, Quybybis, and Oynonys y-mynsyd, & Roysonys of coraunce, & coloure yt wyth Safroun, and put žer-to žin Vele, & serue forth.

xxxviij. Storion in brothe - Take fayre Freysshe Storgeoun, an choppe it in fayre water; žanne take it fro že fyre, an strayne že brothe žorw a straynoure in-to a potte, an pyke clene že Fysshe, an caste žer to powder Pepir, Clowes, Maces, Canel; & žanne take fayre Brede, and stepe it in že same lycowre, & caste žer-to, an let boyle to-gederys, & caste žen Safroun žer-to, Gyngere, an Salt, & Vynegre, & žanne serue it forth ynne. - . [i.e. into the dining-room. ]

ixl. - . [i.e. i from xl. ] Oystres en grauey - Take gode Mylke of Almaundys, an drawe it wyth Wyne an gode Fysshe brože, an sette it on že fyre, & let boyle; & caste žer-to Clowes, Maces, Sugre an powder Gyngere, an a fewe parboylid Oynonys y-mynsyd; žan take fayre Oystrys, & parboyle hem in fayre Water, & caste hem žer-to, an lete hem boyle to-gederys; & žanne serue hem forth.

xl. Oystrys in grauy bastard - Take grete Oystrys, an schale hem; an take že water of že Oystrys, & ale, an brede y-straynid, an že water also, an put it on a potte, an Gyngere, Sugre, Saffron, powder pepir, and Salt, an let it boyle wyl; žen put yn že Oystrys žer-to, and dresse it forth.

xlj. Gelyne in dubbatte - Take an Henne, and rost hure almoste y-now, an choppe hyre in fayre pecys, an caste her on a potte; an caste žer-to Freysshe brože, & half Wyne, Clowes, Maces, Pepir, Canelle, an stepe it with že Same brože, fayre brede & Vynegre: an whan it is y-now, serue it forth.
[leaf 12.]

xlij. Conyng, Mawlard, in gely or in cyuey - Take Conynge, Hen, or Mawlard, and roste hem alle-most y-now, or ellys choppe hem, an frye hem in fayre Freysshe grece; an frye myncyd Oynenons, and caste alle in-to že potte, & caste žer-to fayre Freysshe brothe, an half Wyne, Maces, Clowes, Powder pepir, Canelle; žan take fayre Brede, an wyth že same brothe stepe, an draw it žorw a straynoure wyth vynegre; an whan it is wyl y-boylid, caste že lycoure žer to, & powder Gyngere, & Salt, & sesyn it vp an serue forth.

xliij. Mortrewes of Fysshe - Take Gornard or Congere, a-fore že navel wyth že grece (for be-hynde že navel he is hery - . [Hairy. ] of bonys), or Codlyng, že lyuer an že Spaune, an sethe it y-now in fayre Water, and pyke owt že bonys, and grynde že fysshe in a Morter, an temper it vp wyth Almaunde Mylke, an caste žer-to gratyd brede; žan take yt vp, an put it on a fayre potte, an let boyle; žan caste žer-to Sugre and Salt, an serue it forth as other Mortrewys. And loke žat žow caste Gyngere y-now a-boue.

xliiij. Mortrewys de Fleyssh - Take Porke, an seže it wyl; žanne take it vppe and pulle a-way že Swerde, - . [Rind, skin. ] an pyke owt že bonys, an hakke it and grynd it smal; ženne take že sylf brothe, & temper it with ale; žen take fayre gratyd brede, & do žer-to, an seže it, an coloure it with Saffroun, & lye it with ?olkys of eyroun, & make it euen Salt, & caste pouder Gyngere, a-bouyn on že dysshe.

xlv.--For to make Blawnche Perrye - Take že Whyte of the lekys, an seže hem in a potte, an presse hem vp, & hacke hem smal on a bord. An nym gode Almaunde Mylke, an a lytil of Rys, an do alle žes to-gederys, an seže an stere it wyl, an do žer-to Sugre or hony, an dresse it yn; žanne take powderd Elys, an seže hem in fayre Water, and broyle hem, an kytte hem in long pecys. And ley .ij. or .iij. in a dysshe, and putte žin - . [Thine.] perrey in a-nožer dysshe, [leaf 12 bk.] an serue že to dysshys to-gederys as Venysoun with Furmenty.

xlvj. Poumes - Take fayre buttys of Vele & hewe hem, and grynd hem in a morter, & wyth že ?olkys of eyroun, & with že whyte of eyroun; an caste žer-to powder Pepyr, Canel, Gyngere, Clowys powžer, & datys y-mynced, Safroun, & raysonys of Coraunce, an sethe in a panne wyth fayre water, an let it boyle; žan wete žin handys in Raw eyroun, žan take it an rolle it in žin hondys, smaller or gretter, as žow wolt haue it, an caste it in-to boyling water, an let boyle y-now; žan putte it on a Spete round, an lete hem rosty; žen take flowre an ?olkys of eyroun, an že whyte, an draw hem žorwe a straynowre, an caste žer-to pouder Gyngere, an make žin - . [Thine. ] bature grene with že Ius of Percely, or Malwys, in tyme of ?ere Whete, an caste on že pommys as žey turne a-boute, & serue forth.

xlvij. Cawdelle Ferry - Take ?olkys of eyroun Raw, y-tryid fro the whyte; žan take gode wyne, and warme it on že potte on a fayre Fyre, an caste žer-on ?olkys, and stere it wyl, but let it nowt boyle tylle it be žikke; and caste žer-to Sugre, Safroun, & Salt, Maces, Gelofres, an Galyngale y-grounde smal, & flowre of Canelle; & whan žow dressyst yn, caste blanke pouder žer-on.

xlviij. Tayloures - Take a gode mylke of Almaundys y-draw with Wyne an Water, an caste hym in-to a potte, and caste gret Roysouns of corauns, Also mencyd Datys, Clowes, Maces, Pouder Pepir, Canel, Safroun, & a gode dele Salt, & let boyle a whyle; žan take it and ly - . [Lye; allay.] it wyth Flowre of Rys, or ellys with Brede y-gratyd, & caste žer-to Sugre, & serue forth lyke Mortrewys, & caste pouder of Gyngere a-boue y-now.

xlix. Bryndons - Take Wyn, & putte in a potte, an clarifiyd hony, an Saunderys, pepir, Safroun, Clowes, Maces, & Quybibys, & mynced Datys, Pynys and Roysonys of Corauns, & a lytil Vynegre, [leaf 13.] & sethe it on že fyre; an sethe fygys in Wyne, & grynde hem, & draw hem žorw a straynoure, & caste žer-to, an lete hem boyle alle to-gederys; žan take fayre flowre, Safroun, Sugre, & Fayre Water, ande make žer-of cakys, and let hem be žinne Inow; žan kytte hem y lyke lechyngys, - . [long thin strips. ] an caste hem in fayre Oyle, and fry hem a lytil whyle; žanne take hem owt of že panne, an caste in-to a vesselle with že Syrippe, & so serue hem forth, že bryndonys an že Sirippe, in a dysshe; & let že Sirippe be rennyng, & not to styf.

l. A potage on fysshday - Take an Make a styf Poshote of Milke an Ale; žan take & draw že croddys žorw a straynoure wyth whyte Swete Wyne, or ellys Rochelle Wyne, & make it sum-what rennyng an sum-what stondyng, & put Sugre a gode quantyte žer-to, or hony, but nowt to moche; žan hete it a lytil, & serue it forth al a-brode in že dysshys; an straw on Canel, & Gyngere, and ?if žou [supplied by ed.] haue Blank powder, straw on and kepe it as whyte as yt may be, & žan serue forth.

lj. Cawdelle de Almaunde - Take Raw Almaundys, & grynde hem, an temper hem vp with gode ale, and a lytil Water, and draw it žorw a straynoure in-to a fayre potte, & late it boyle a whyle: & caste žer-to Safroun, Sugre, and Salt, & žan serue it forth al hotte in maner of potage.

lij. Gyngaudre - Take že Lyuerys of Codlyngys, Haddok, Elys, or že Hake hed, or Freysshe Mylwell hedys, že Pouches, & že Lyuerys, an sethe hem in fayre Water; žan take hem vp on a fayre bord, & mynce smal že pouches; žan take gode freysshe brothe of Samoun, or Turbut, or of Elys, & cast že mynced pouches žer-to, & pouder Pepyr, & let boyle; žan take že brothe, že pouches & že lyuerys wer sodoun in, in a stipe - . [? meaning. ] or on fayre brede, & draw žorw a straynoure, & žan mynce že lyuer in fayre pecys; & [leaf 13 bk.] whan že pouches haue boylid, an že licoure, caste že leuer žer-to, an let boyle a whyle: žan caste žer-to že lyuerys, Wyne, Venegre, Safroun, Salt, & late it boyle a whyle, and serue forth žat rennyng.

Liij. Rapeye - Take half Fygys & halfe Roysonys, and boyle hem in Wyne; žan bray hem in a morter, an draw wyth the same lycoure žorw a straynoure so žikke žat it be stondynge; žanne take Roysons of Corauns, Pynys, Clowys, Maces, Sugre of Siprys, an caste žer-to: žan putte it on a potte; žan take Saunderys a fewe, Pepir, Canel, an a litel Safroun; an ?if it be no?t stondyng, take a [supplied by ed.] lytil flowre of Amidons, an draw it žorw a straynwoure, an caste žer-to Salt, & serue forth stondyng.

Liiij. Rapeye - Take almaundys, an draw a gode mylke žer-of, and take Datys an mynce hem smal, an put žer-on y-now; take Raw Appelys, an pare hem and stampe hem, an drawe hem vppe with wyne, or with draf of Almaundys, or bože; žan caste pouder of Gyngere, Canel, Maces, Clowes, & caste žer-on Sugre y-now; žan take a quantyte of flowre of Rys, an žrowe žer-on, & make it chargeaunt, an coloure it wyth Safroun, an with Saunderys, an serue forth; an strawe Canel a-boue.

lv. Iuschelle of Fysshe - Take fayre Frye of Pyke, and caste it raw on a morter, an caste žer-to gratid brede, an bray hem as smale as žow mayste; & ?if it be to stondyng, caste žer-to Almaunde mylke, an bray hem to-gederys, an stere it to-gederys, & caste žer-to a littel Safroun & Salt, an whyte Sugre, an putte al in a fayre Treen bolle, & toyle - . [Twille in Douce MS. ] it to-gederys wyth žin hond, an loke žat it be no?t to chargeaunt, but as a man may pore it out of že bolle; and žan take a Chafoure or a panne, an caste žer-in fayre grauey of pyke or of Freysshe Samoun, y-draw žorw a straynoure, & sette [leaf 14.] it on že fyre; žanne take fayre Percely an Sawge, an caste žer-to, an lat it boyle, an caste žer-to a lytil Safroun an Salt; and whan it hath y-boylid a whyle, stere it faste, an caste že Stuffe žer-to, an stere it euermore; an whan alle is oute of že bolle, caste a litil an a litil in-to že chafoure, or že panne; stere it soffter an sofftere, tylle it come to-gedere; žan gader it to-gederys with a ladelle or a Skymoure, softe, tille it be round to-gedere; žanne take it fro že fyre, an sette že vesselle on a fewe colys, an late it wexe styf be hys owne acord; žan serue forth.

lvj. Charlette - Take Mylke, an caste on a potte, with Salt and Safroun y-now; žan hewe fayre buttys of Calf or of Porke, no?t to fatte, alle smal, an kaste žer-to; žan take Eyroun, že whyte an the ?olke, & draw žorw a straynoure; an whan že lycoure ys in boyling, caste žer-to žin Eyroun and Ale, & styre it tylle it Crodde; žan presse it a lytil with a platere, an serue forth; saue, caste žer-on brože of Beeff or of Capoun.

lvij. Charlet a-forcyd ryally - Take gode Mylke of Almaunde; take tender Porke, an hew it smal, an bray it on a morter; take eyroun, an draw žorw a clože; temper vppe žin flesshe žer-with, an caste on že potte; take že mylke, an sette it ouer že fyre; sesyn it wyth Salt an Safroun caste žer-on; boyle it, an when yt komyth on hy, a-lye it with wyne, an sette it a-doun; take vppe an ley it on a clože, an presse it a lytil; ondo it a-?en, & caste žer-on pouder Gyngere, Galyngale, Sugre y-now; menge it to-gederys, presse it a-a?en, seže že brože wyl; take styf Almaunde mylke y-temperyd with Freysshe brothe, & caste žer-on Saffroun an Sugre y-now, an a lytil Salt, & boyle it, žan take and set it owt; leche now žin mete, & ley žer-of in a dysshe; take že sewe, & ley a-boue; take Maces & Sugre, & caste žer-on, & serue forth.
[leaf 14 bk.]

lviij. Let lory - Take Mylke, an sette it ouer že fyre; take Salt & Safroun, an caste žer-to; take Eyroun, že ?olke an že Whyte y-strainyd a lyte, - . [lyte = little.]& caste it žer-to; whan že Mylke his skaldyng hote, caste že stuf žer-to, an ženne stere yt tyll it crodde; and ?if žou wolt haue it a-forsyd with ly?t coste, Take Mylke, & make it skaldyng hote, & caste žer-to Raw ?olkes of Eyroun, Sugre, pouder Gyngere, Clowes, Maces, an let not fully boyle; & so hote, dresse it forth, an ley it on že crodde; & ?if žou wolt a-forse it in maner of charlet, do it in fastyng dayis, & serue it forth.

lix. Furmenty with purpaysse - Make žin Furmenty in že maner as I sayd be-fore, saue temper it vp with Almaunden, Mylke, & Sugre, & Safroun, žan take žin Purpays as a Freysshe Samoun, & sethe it in fayre Water; & when he is I-sothe y-now, bawde it & leche it in fayre pecys, & serue wyth Furmenty in hote Water.

lx. Trype of Turbut or of Codelynge - Take že Mawes of Turbut, Haddok, or Codelyng, & pyke hem clene, & skrape hem, & Wasshem clene, and parboyle hem in gode Freysshe brože of Turbut or Samoun, or Pyke; žan kytte Percely smalle, & caste žer-to, & kytte že Mawys of a peny brede, & caste alle togederys in-to a potte, & let it boyle to-gederys; & whan žey bin sožin tendyr, caste žer-to Safroun, & Salt, & Veryous, & pouder Gyngere, & serue forth.

lxj. A goos in hogepotte - Take a Goos, & make hure clene, & hacke hyre to gobettys, & put yn a potte, & Water to, & sethe to-gederys; žan take Pepir & Brennyd brede, or Blode y-boylyd, & grynd y-fere Gyngere & Galyngale & Comyn, & temper vppe with Ale, & putte it žer-to; & mynce Oynonys, & frye hem [leaf 15.] in freysshe grece, & do žer-to a porcyon of Wyne.

lxij. Conyngys in graueye - Take Conyngys, & make hem clene, & hakke hem in gobettys, & sethe hem, ožer larde hem & Rost hem; & žanne hakke hem, & take Almaundys, & grynde hem, & temper hem vppe with gode Freysshe brothe of Flesshe, & coloure it wyth Safroun, & do žer-to a porcyon of flowre of Rys, & do žer-to žen pouder Gyngere, Galyngale, Canel, Sugre, Clowys, Maces, & boyle it onys & seže it; žen take že Conyngys, & putte žer-on, & dresse it & serue it forth.

lxiij. Harys in Cyueye - Take Harys, & Fle hem, & make hem clene, an hacke hem in gobettys, & sethe hem in Water & Salt a lytylle; žan take Pepyr, an Safroun, an Brede, y-grounde y-fere, & temper it wyth Ale; žan take Oynonys & Percely, y-mynced smal to-gederys, & sethe hem be hem self, & afterward take & do žer-to a porcyon of Vynegre, & dresse in.

lxiiij. Capoun in consewe - Take a Capoun, & make hem - . [? for hym; but see p. 19, No. lxxij. ] clene, & sethe hym in Water, percely, Sauereye & Salt; & whan he his y-now, quarter hym; žan grynde Almaundys. & temper vppe wyth žat brothe of že Capoun; or ellys take že ?olkys of Eyroun, & make it chargeaunt, & strayne že Almaundys & boyle it; take Sugre a goode porcyoun, & do žer-yn; & when it ys y-boylid, ley že Capoun in že dysshe, & put žat Sew a-boue, & strawe žer-vppe-on Sugre, & send it yn with alman?.

lxv. Hennys in bruette - Take že hennys, & skalde hem, & ope hem, & wasshe hem clene, & smyte hem to gobettys, & sethe hem wyth fayre porke; žan take Pepyr, Gyngere, & Brede, y-grounde y-fere, and temper it vppe with že same brothe, or ale draft, & coloure it with Safroun, & seže it to-gederys, & serue forth.

lxvj. Bruette Sareson - Take Almaundys & draw a gode mylke [leaf 15 bk.] & flowre of Rys, & Porke & Brawen of Capoun y-sode, or Hennys smale y-grounde, & boyle it y-fere, & do in-to že mylke; & žan take pouder Gyngere, Sugre, & caste a-boue, an serue forth.

lxvij. Bruet of Almaynne - Take Almaundys, & draw a gode mylke žer-of with Water; take Capoun, Conyngys or Pertriches; smyte že Capoun, or kede, or Chykonys, Conyngys: že Pertriche shal ben hol: žan blaunche že Fleyssh, an caste on že mylke; take larde & mynce [supplied by ed.] it, & caste žer-to; take an mynce Oynonys & caste žer-to y-nowe, do Clowes & smal Roysonys žer-to; caste hol Safroun žer-to, žan do it to že fyre, & stere it wyl; whan že fleysshe ys y-now, sette it on že fyre, an do žer-to Sugre y-now; take pouder Gyngere, Galyngale, Canel, & temper že pouder wyth Vynegre, .& caste žer-to; sesyn it with salt, & serue forth.

lxviij. Bruet of Almaynne in lente - Take fyne žikke Mylke of Almaundys; take datys, an mynce hem smal žer-on; take Sugre y-nowe, & straw žer-on, & a lytil flowre of Rys; sylt, - . [? sprinkle.] & serue forth whyte, & loke žat it be rennyng.

lxix. Whyte Mortrewes - Take Almaunde Mylke & Floure of Rys, & boyle it y-fere; ženne take Capoun & Hennys, & sethe hem and bray hem as smal as žou may, & ly - . [Allay; mix. ] it with an Ey - . [Egg. ] or to, & also a-lye it vppe with že mylke of Almaundys, & make hem chargeaunt as Mortrewes schuld be, & dresse hem forth, & caste Canel a-boue, or Gyngere. Blanke pouder is best.

lxx. Fauntempere - Take Almaunde Mylke, & Floure of Rys,.Sugre, an gode použer Gyngere, Galyngale, Canel, & gode Erbys, and stampe hem & [supplied by ed.] grynd hem žorw a clože, & caste žer-to, & boyle yt, an a-lye it wyth ?olkys of Eyroun, & make it more boyle; žan take Maces, Quybibes, & Geloferys, & caste žer-to whan that žou schalt dresse it yn.
[leaf 16.]

lxxj. Murrey - Take Porke an Vele, & sethe it, & grynd it, & draw it with že self brothe; žen take bred y-gratyd, & pouder of Gyngere & of Galyngale, & Hony, an caste žer-to, & boyle it y-fere; & make it chargeaunt, & coloure it with Saunderys & serue forth.

lxxij. Talbottys - Take an Hare, an fle hem clene; žen take že blode, & Brede, an Spycery, an grynde y-fere, & draw it vppe with že brothe; žan take Wyne or Ale, an cast žer-to, & make gobettys, & žanne serue it forth.

lxxiij. Conyngys in cyveye - Take Conyngys, an fle hem, & seže hem, & make lyke žou woldyst make a sewe, saue alle-to-choppe hem, & caste Safroun & lyer žer-to, & Wyne.

lxxiiij. Arbolettys - Take Milke, Boter an Chese, & boyle in fere; žen take eyroun, & cast žer-to; žan take Percely & Sawge & hacke it smal, & take pouder Gyngere & Galyngale, and caste it žer-to, and žan serue it forth.

lxxv. Spyneye - Take že Flowžerys of Hawthorun; boyle hem & presse hem, bray hem smal, temper hem vppe wyth Almaunde Milke, & lye it with Abyndoun - . [Amydon.] & Gratyd brede & flowre of Rys; take Sugre y-now & put žer-to, or Hony in defawte, & colowre it wyth že same žat že flowrys ben, & serue forth.

lxxvj. Brasele - Take Dace, Troutys, & Roche, an roste hem on a gredelle; žan seže in Wyne, & caste Veryous žer-to, powder of Gyngere, & Galyngale, & dresse it yn.

lxxvij. Crem de Coloure - Take an make žicke Milke of Almaundys, & do it in a potte, & sethe it ouer že fyre; žan take a fayre Canvas, an put it žer-on, & late renne out že Water; žen take že halfyndele, & put it in a pot of erže; žen take the ožer halfyndele, & parte it in [supplied by ed.] to, - . [Two. ] & make že half ?elow, & do žer-yn Wyn, Sugre, Clowes, Maces, powder of Canelle; take [gap: reason: blank in MS.] & grynd a lytel in a morter; [leaf 16 bk.] žan temper it vppe wyth almaunde mylke, & do euery of hem in a potte, an loke žat it be y-like chargeaunt, & sette it ouer že fyre, an boyle it a lytyl, an serue forth.

lxxviij. Colouryd Sew with-owt fyre - Take fowre pounde of Almaundys, & ley in Water ouer eue, an blanche hem, and on že morwe grynde hem ryth wyl, an draw žer-of a žicke mylke; žan take Rys, and wasshem clene, an grynd hem wyl, & draw hem vppe wyth že Mylke žorw a straynoure, an do it on a bolle, & parte it in že vesselle, an do in al whyte Sugre, an euery vesselle Clowes, Maces, Quybibes, & pouder Canelle; An lete žat on party ben whyte, žat ožer ?elow, & žat ožer grene with Percely; And ley of euery a leche - . [a strip.] in a dysshe, an loke žat Mylke be temperyd wyth wyne, an žatožer with Rede wyn.

lxxix. Apple Muse - Take Appelys an sethe hem, an Serge - . [ Sift. ] hem žorwe a Sefe in-to a potte; žanne take Almaunde Mylke & Hony, an caste žer-to, an gratid Brede, Safroun, Saunderys, & Salt a lytil, & caste all in že potte & lete hem sethe; & loke žat žou stere it wyl, & serue it forth.

lxxx. Salomene - Take gode Wyne, an gode pouder, & Brede y-ground, an sugre, an boyle it y-fere; žan take Trowtys, Rochys, Perchys, ožer Carpys, ožer alle žese y-fere, an make hem clene, & aftere roste hem on a Grydelle; žan hewe hem in gobettys: whan žey ben y-sothe, fry hem in oyle a lytil, žen caste in že brwet; and whan žou dressist it, take Maces, Clowes, Quybibes, Gelofrys; an cast a-boue, & serue forth.

lxxxj. Blaundysorye - Take Almaunde Mylke, an flowre of Rys, and brawn of Capounys or of hennys, & pouder Gyngere, & boyle it y-fere, & make it chargeaunt; an whan žou dressest yn, nym Maces, Quybibes, & caste a-boue, & serue forth.
[leaf 17.]

lxxxij. Blamang. - . [(? Blamanger).]-Take Rys, an lese - . [pick. ] hem clene, & wasshe hem clene in flake Water, & žan sethe hem in Watere, & aftyrward in Almaunde Mylke, & do žer-to Brawn of že Capoun aftyrward in-to a-nožer almaunde Mylke, an tese it smal sumdele with a pyn, an euer as it wolt caste - . [stick. ] žer-to, stere it wel; nym Sugre and caste žer-to, žen make it chargeaunt; žen take blawn-chyd Almaundys, an frye hem, an sette hem a-boue, whan žou seruyst ynne; & ?if žou wolt, žou my?te departe hem with a Cawdelle Ferry y-wreten - . [Written. ]before - . [[No. xlvij. p. 15, and cxxxix. p 31]], an žan serue forth.

lxxxiij. Vyaund de cyprys bastarde - Take gode wyne, & Sugre next Aftyrward, & caste to-gedere; ženne take whyte Gyngere, and Galyngale, & Canel fayre y-mynced; žen take Iuse of Percile & Flowre of Rys, & Brawn of Capoun & of Chykonnys I-grounde, & caste žer-to; An coloure it wyth Safroun & Saunderys, an a-ly it with ?olkys of Eyroun, & make it chargeaunt; an whan žou dressest it yn, take Maces, Clowes, Quybibes, and straw a-boue, & serue forth.

lxxxiiij. Vyaund de ciprys Ryalle - Take že to del - . [Two parts.] ?olkys of eyron, že žridde dele Hony; take Clowes & kutte hem; take Roysonys, tak brawn of Capoun, & hewe it smal; caste al in a potte, & lat boyle & stere it wyl; take wyne an boyle hem, & make a Syryppe; take of - . [off. ] že potte al a-bowte, žer as it hangyth, & late it boyle wyl tille it be as chargeaunt as it may; take žin žombe - . [Thumb. ] & pylt - . [Put.] žer-on, & ?if it cleuey, let it boyle, & ?if it nowt, sette it owt a-non in a clen bolle, an wete žin bolle in že Syrippe, and caste žin mete žer-on; & whan žow dressist ži mete, leche it & caste žin - . [Thy. ] Syryppe a-bouyn vppe-on, & serue forth.

lxxxv. Gaylede - Take Almaunde Mylke & Flowre of Rys, & do žer-to Sugre or Hony, & Powder Gyngere & Galyngale; žen take figys, [leaf 17 bk.] an kerue hem a-to, or Roysonys y-hole, - . [? unstoned. ] or hard Wastel y-dicyd - . [diced, cut into small squares. ] and coloure it with Saunderys, & sethe it & dresse hem yn.

lxxxvj. Rys - Take a porcyoun of Rys, & pyke hem clene, & sethe hem welle, & late hem kele; žen take gode Mylke of Almaundys & do žer-to, & seže & stere hem wyl; & do žer-to Sugre an hony, & serue forth.

lxxxvij. Maumenye ryalle - Take Vernage, ožer strong Wyne of že beste žat a man may fynde, an putte it on a potte, & caste žer-to a gode quantyte of pouder Canelle, & sette it on že fyre, an ?if it an hete; & žanne wrynge it soft žorw a straynoure, žat že draf go nowt owte, & put on a fayre potte, & pyke fayre newe pynys, & wasshe hem clene in Wyn, & caste a gode quantyte žer-to, & take whyte Sugre žer-to, as moche as že lycoure is, & caste žer-to; & draw a few Sawnderys wyth strong wyne žorwe a straynoure, an caste žer-to, & put alle In one [ on on ] potte, & caste žer-to Clowys, a gode quantyte, & sette it on že fyre, & ?if it a boyle; žen take Almaundys, & draw hem with mythty Wyne; & at že firste boyle ly it vppe with Ale, & ?if it a boyle, & sette it on že fyre, and caste žer-to tesyd brawn, (of - . [In.] defaute of Pertriche or Capoun,) a gode quantyte of tryid Gyngere perase, - . [? meaning. ] & sesyn it vppe with pouder Gyngere, & Salt & Safroun; & ?if it is to stondyng, a-ly it with Vernage or swete Wyne, & dresse it Flat with že backe of a Sawcere in že Vernage or my?thty Wyne, & loke žat žou haue Sugre y-nowe, & serue forth hote.

lxxxviij. Mammenye bastarde - Take a potelle of Clarifiyd Hony, & a pounde of Pynys, & a pounde of Roysouns Coraunce, & a [supplied by ed.] pound of Saunderys, & pouder canelle, & .ij. galouns of Wyne or Ale, & a pound of Pepir, & caste alle on a potte, & skym yt; žan take .iij. pounde of Amyndons, & a galon of Wyne, & a gode galon of Venegre, & let stepe vp to-gederys, & draw žorw a straynoure; [leaf 18.] an whan že potte boylith, caste že lycoure žer-to, an lat it be alle stondyng; žan take pouder Gyngere, Salt & Safron, an sesyn it vppe, an serue alle flat on a dysshe, all hote, an caste pouder Gyngere žer-on, an serue forth.

lxxxix. Elys in Gauncelye - Take Elys, an fle hem, & sethe hem in Water, an caste a lytil Salt žer-to; žan take Brede y-Skaldyd, an grynd it, an temper it with že brothe an with Ale; žan take Pepir, Gyngere, an Safroune, an grynd alle y-fere; žan neme Oynonys, an Percely, an boyle it in a possenet wel, žen caste alle to-gederys, an sethe y-fere & serue forth.

lxxxx. Hennys in Gauncelye - Take Hennys, an roste hem; take Mylke an Garleke, an grynd it, an do it in a panne, an hewe žin hennys žer-on with ?olkys of eyron, an coloure it with Safroun an Mylke, an serue forth.

lxxxxj. Vyolette - Nym Almaunde Mylke, an flowre of Rys, and pouder Gyngere, Galyngale, Pepir, Datis, Fygys, & Rasonys y-corven, an coloure it with Safroun, an boyle it & make it chargeaunt; an whan žou dressyste, take že flowres, an hew hem, an styre it žer-with; nyme že braunchys with že flowres, an sette a-boue and serue it Forth.

lxxxxij. Oystrys in bruette - Take an schene - . [for schele. ] Oystrys, an kepe že water žat cometh of hem, an strayne it, an put it in a potte, & Ale žer-to, an a lytil brede žer-to; put Gyngere, Canel, Pouder of Pepir žer-to, Safroun an Salt; an whan it is y-now al-moste, putte on žin Oystrys: loke žat žey ben wyl y-wasshe for - . [on account of. ] že schullys: & žan serue forth.

lxxxxiij. Walkys - . [Whelks. ] in bruette - Take Walkys [supplied by ed.] an sethe in Ale, žen pyke hem clene; žan wasshem in Water an Salt be hem-self, & fyrst wyth Ale & Salt, an do so whele žey ben slepyr - . [Slippery; slimy. ]; žen putte hem in [leaf 18 bk.] Vynegre, an ley Perceli a-boue, an serue ynne.

lxxxxiiij. Tenche in bruette - Take že Tenche, an sethe hem & roste hem, an grynde Pepir an Safroun, Bred and Ale, & tempere wyth že brothe, an boyle it; žen take že Tenche y-rostyd, an ley hym on a chargeoure; žan ley on že sewe a-boue.

lxxxxv. Tenche in cyueye - Take a tenche, an skalde hym, roste hym, grynde Pepir an Safroun, Brede an Ale, & melle it to-gederys; take Oynonys, hakke hem, an frye hem in Oyle, & do hem žer-to, and messe hem forth.

lxxxxvj. Tenche in Sawce - Take a tenche whan he is y-sothe, and ley him on a dysshe; take Percely & Oynonys, & mynce hem to-gederys; take pouder Pepir, & Canelle, & straw žer-on; take Vynegre, an caste Safroun žer-on, an coloure it, an serue it forth žanne alle colde.

lxxxxvij. Chykonys in bruette - Take an [supplied by ed.] Sethe Chykonys, & smyte hem to gobettys; žan take Pepir, Gyngere, an Brede y-grounde, & temper it vppe wyth že self brothe, an with Ale; an coloure it with Safroun, an sethe an serue forth.

lxxxxviij. Blamanger of Fyshe - Take Rys, an sethe hem tylle they brekyn, & late hem kele; žan caste žer-to mylke of Almaundys; nym Perche or Lopstere, & do žer-to, & melle it; žan nym Sugre with pouder Gyngere, & caste žer-to, & make it chargeaunt, and žan serue it forth.

xxxxix. Sardeyne? - Take Almaundys, & make a gode Mylke of Flowre of Rys, Safroun, Gyngere; Canelle, Maces, Quybibe?; grynd hem smal on a morter, & temper hem vppe with že Mylke; žan take a fayre vesselle, & a fayre parte of Sugre, & boyle hem wyl, & rynsche žin dysshe alle a-bowte with-ynne with Sugre or oyle, an žan serue forth.
[leaf 19.]

C. Roseye - Take Almaunde Mylke an flowre of Rys, & Sugre, an Safroun, an boyle hem y-fere; žan take Red Rosys, an grynd fayre in a morter with Almaunde mylke; žan take Loches, an toyle - . [Rub, cover. ] hem with [supplied by ed.] Flowre, an frye hem, & ley hem in dysshys; žan take gode pouder, and do in že Sewe, & caste že Sewe a-bouyn že lochys, & serue forth.

Cj. Eyron en poche - Take Eyroun, breke hem, an sethe hem in hot Water; žan take hem Vppe as hole as žou may; žan take flowre, an melle with Mylke, & caste žer-to Sugre or Hony, & a lytel pouder Gyngere, an boyle alle y-fere, & coloure with Safroun; an ley žin Eyroun in dysshys, & caste že Sewe a-boue, & caste on pouder y-now. Blawnche pouder ys best.

Cij. Muskelys in bruette - Take že Muskelys whan žey ben y-sothe, & pyke owt že Muskele of že schulle, & pyke a-way ye here: žan take brede, an pepir & Safroun y-grounde, & temper it vp with že brothe; & ?if žou wolt, a-lye it with Wyne or with Ale, & serue forth.

Ciij. Fygeye - Take Fygys, an sethe hem tylle žey ben neysshe, žan bray hem tylle žey ben smal; ženne take hem vppe an putte hem in a potte, & Ale žer-to; žan take Bred y-gratyd, an Pyne? hole, & caste žer-to, & let boyle wyl; & atte že dressoure, caste on pouder Canel y-now, & serue forth: & ?if žow wolt colour yt in .iij. maners, žou my?t, with Saunderys, Safroun, & of hym-self, and ley on pouder y-now, & serue forth.

Ciiij. Bolas - Take fayre Bolasse, wasshe hem clene, & in Wyne boyle hem žat žey be but skaldyd bywese, & boyle hem alle to pomppe, - . [Pulp. ] & draw hem žorw a straynoure, & a-lye hem with flowre of Rys, & make it chargeaunt, & do it to že fyre, & boyl it; take it of, & do žer-to whyte Sugre, gyngere, Clowys, Maces, Canelle, & stere it wyl to-gederys: žanne take gode perys, [leaf 19 bk.] & sethe hem wel with že Stalke, & sette hem to kele, & pare hem clene, and pyke owt že corys; žan take datis, & wasshe hem clene, & pyke owt že Stonys, & fylle hem fulle of blaunche poudere: žan take že Stalke of že Perys, take že Bolas, & ley .iij. lechys in a dysshe, & sette žin perys žer-yn.

Cv. Lorey de Boolas - Take Bolas, & seže hem a lytil, & draw hem žorw a straynoure, & caste hem in a brože; & do žer-to Brede y-gratyd, & boyle y-fere, & ?olkys of eyroun y-swengyd, & a-lyid; take Canel, and Galyngale, Skemyd hony, & do žer-to, & sethe wyl, & serue forth.

Cvj. Rapeye of Fleysshe - Take lene Porke y-sode & y-grounde smalle, & tempere it vppe with že self brože, & do it in a potte, an caste žer-to a lytil honye, & boyle it tyl it be chargeaunt; & a-lye it wyth ?olkys of Eyroun, & coloure it with Saunderys, & dresse forth, and pouder Marchaunt.

Cvij. Sore Sengle - Take Elys or Gurnard, & parte hem half in Wyne, & half in watere, in-to a potte; take Percely and Oynonys & hewe hem smalle; take Clowes or Maces & caste žer-on; take Safroun, & caste žer-to, & sette on že fyre, & let boyle tylle it be y-now; žen sette it a-doun; take poudere Gyngere, Canelle, Galyngale, & temper it vppe with Wyne, & cast on že potte & serue forth.

Cviij. Prymerose - Take ožer half-pound of Flowre of Rys, .iij. pound of Almaundys, half an vnce of hony & Safroune, & take že flowre of že Prymerose, & grynd hem, and temper hem vppe with Mylke of že Almaundys, & do pouder Gyngere žer-on: boyle it, & plante žin skluce - . [viscous compound? ] with Rosys, & serue forth.

Cix. Gelye de chare - Take caluys fete, & skalde hem in fayre water, an make hem alle že whyte. Also take howhys of [leaf 20.] Vele, & ley hem on water to soke out že blode; žen take hem vppe, an lay hem on a fayre lynen clože, & lat že water rennyn out of hem [supplied by ed.]; žan Skore - . [Scour. ] a potte, & putte že Fete & že Howhys žer-on; žan take Whyte Wyne žat wolle hold coloure, & cast žer-to a porcyon, an non ožer lycoure, žat že Fleysshe be ouer-wewyd - . [See other Cookery, No. 174, wese. ] withalle, & sette it on že fyre, & boyle it, & Skeme it clene; an whan it is tendyr & boylid y-now, take vppe že Fleyshe in-to a fayre bolle, & saue že lycoure wyl; & loke žat žow haue fayre sydys of Pyggys, & fayre smal Chykenys wyl & clene skladdyd & drawe, & lat že leggys an že fete on, an waysshe hem in fayre water, & caste hem in že fyrste brothe, an sethe it a-?en ouer že fyre, & skeme it clene; lat a man euermore kepe it, an blow of že grauy. An in cas že lycoure wast - . [Waste. ] a-way, caste more of že same wyne žer-to, & put žin honde žer-on; & ?if žin hond waxe clammy, it is a syne of godenesse, an let not že Fleyshe be moche sothe, - . [boiled. ] žat it may bere kyttyng; žan take it vppe, & ley it on a fayre clože, & sette owt že lycoure fro že fyre, & put a few colys vnder-nethe že vesselle žat že lycoure is yn; žan take pouder of Pepir, a gode quantyte, & Safron, žat it haue a fayre Laumbere coloure, & a gode quantyte of Vynegre, & loke žat it be sauery of [supplied by ed.] Salt & of Vynegre, fayre of coloure of Safroun, & putte it on fayre lynen clože, & sette it vndernethe a fayre pewter dysshe, & lat it renne žorw že clože so ofte tylle it renne clere: kytte fayre Rybbys of že syde of že Pygge, & lay ham on a dysshe, an pulle of že lemys of že Chykenys, eche fro ožer, & do a-way že Skynne, & ley sum in a dysshe fayre y-chowchyd, - . [Y-couched; laid. ] & pore žin - . [Thine. ] gelye žer-on, & lay Almaundys žer-on, an Clowys, & paryd Gyngere, & serue forth.
[leaf 20 bk.]

Cx. Gelye de Fysshe - Take newe Pykys, an draw hem, and smyte hem to pecys, & sethe in že same lycoure žat žou doste Gelye of Fleysshe; an whan žey ben y-now, take Perchys and Tenchys, & seže; & Elys, an kutte hem in fayre pecys, and waysshe hem, & putte hem in že same lycoure, & loke žine lycoure be styf y-now; & ?if it wolle notte cacche, - . [stick; see other Cookery, No. 174. ] take Soundys of watteryd Stokkefysshe, or ellys Skynnys, or Plays, an caste žer-to, & sethe ouer že fyre, & skeme it wyl; & when it ys y-now, let nowt že Fysshe breke; ženne take že lycoure fro že fyre, & do as žou dedyst be - . [By, with. ] žat ožer Gelye, saue, pylle že Fysshe, & ley žer-off in dysshis, žat is, perche & suche; and Flowre hem, & serue forthe.

Cxj. Tannye - Take almaunde Mylke, & Sugre, an powdere Gyngere, & of Galyngale, & of Canelle, and Rede Wyne, & boyle y-fere: & žat is gode tannye.

Cxij. Sturmye - Take gode mylke of Almaundys y-drawe with wyne; take porke an hew it Smalle; do it on a Morter, and grynde it ryth smalle; žen caste it in že same Mylke, & caste it on a potte; take Sawnderys & flowre of Rys; melle hem with že Mylke, draw hem žorw a straynoure, & caste it in [supplied by ed.] a clene pot, loke žat it be chargeaunt y-now; take Sugre, an putte žer-on, & Hony; do it ouer že fyre, & let it sethe a gret whyle; sture yt wyl; take Eyroun hard y-sože, take že whyte, & hew hem as smalle as žow my?th, caste hem on že potte; take Safroune & caste žer-to, with powder Gyngere, Canelle, Galyngale, Clowys, & loke žat žou haue powder y-now; caste it in že potte, temper it with Vynegre; take Salt & do žer-to, menge hem wylle to-gederys, Make a Siryppe; že .ij. dele schalle ben wyne, & že .ij. dele Sugre or hony; boyle it & stere it, & Skeme it clene; žer-on wete [leaf 21.] žin dyssches, & serue forth.

Cxiij. Bruette saake - Take Capoun, skalde hem, draw hem, smyte hem to gobettys, Waysshe hem, do hem in a potte; ženne caste owt že potte, waysshe hem a-?en on že potte, & caste žer-to half wyne half Brože; take Percely, Isope, Waysshe hem, & hew hem smal, & putte on že potte žer že Fleysshe is; caste žer-to Clowys, quybibes, Maces, Datys y-tallyd, hol Safroune; do it ouer že fyre; take Canelle, Gyngere, tempere žin powajes with wyne; caste in-to že potte Salt žer-to, hele - . [Cover. ] it, & whan it is y-now, serue it forth.

Cxiiij. Tayle? - Take a chargeaunt Mylke of Almaundys, an draw with wyne caste in to že potte [deleted in MS]; take Fygys & Roysonys a gode porcyon, to make it chargeaunt, waysshe hem clene, & caste hem on a morter, grynd hem as small as žou my?t, temper hem vppe with žin - . [Thine. ] Mylke, draw hem žorw a straynoure, also chargeauntly as žou my?th; caste it in a clene potte, do it to že fyre; take Datys y-taylid a-long, & do žer-to; take Flowre of Rys, & draw it žorw a straynoure, and caste žer-to, & lat it boyle tylle it be chargeaunt; sette it on že fyre; take pouder Gyngere & Canelle, Galyngale; temper with Vynegre, & caste žer-to Sugre, or hony; caste žer-to, sesyn it vppe with Salt, & serue forth.

Cxv. Quynade - Take Quynces, & pare hem clene, caste hem on a potte, & caste žer-to water of Rosys; do it ouer že fyre, & hele - . [Cover. ] it faste, & let it boyle a gode whyle tyl žey ben neysshe; & ?if žey wol not ben neysshe, bray hem in a Morter smal, draw hem žorw a straynoure; take gode Mylke of Almandys, & caste in a potte & boyle it; take whyte Wyne & Vynegre, an caste žer-to že Mylke, & let it stonde a whyle; take žan a clene canvas, & caste že mylke vppe-on?, & with a platere [leaf 21 bk.] stryke it of že clože, & caste it on že potte; gedyr vppe že quynces, & caste to že creme, & do it ouer že fyre, & lat boyle; take a porcyon of pouder of Clowys, of Gyngere, of Graynys of Perys, of Euery a porcyon; take Sugre y-now, with Salt, & a party of Safroun, & alle menge to-gederys; & when žou dressyst forth, plante it with foyle of Syluer.

Cxvj. Blaunche de ferry - Take Almaundys, an draw žer-of an Chargeaunt Mylke; take Caponys & sethe hem; & whan žey ben y-now, take hem vppe, & ley hem on a fayre bord, & strype of že Skyn, & draw out že Brawn & hew hem smal; do hem on a Morter, & grynd hem smal; caste on a potte, & fayre whyte Salt, & boyle hem; & whan žey bey boylid, sette it out, & caste on whyte Wyne or Venegre, & make it quayle - . [Curdle.]; take a clene clože and lete it be tryid a-brode, & stryke it wyl vnder-nethe alle že whyle žat žer wol au?t out žer-of; žan caste Blaunche powder žer-on, or pouder Gyngere y-mellyd with Sugre; stryke it clene, take a newe Eržen potte, ožer a clene bolle, & caste žin mete žer-on, žer plantyng Anys in comfyte.

Cxvij. Sauge - Take Gyngere, Galyngale, Clowys, & grynde in a morter; žan take an handfulle of Sawge, & do žer-to, grynd wyl to-gederys; take Eyroun, & sethe hem harde, nym že ?olkys, grynde hem with že Sawge & with že spycis, & temper it vppe with Venegre or eysel, or with Alegere; take že whyte of že Eyroun, & sethe hem, & mynce hem smal, & caste žer-to; when it is y-temperyd, take Brawn of hennys or Fyssches, & ley on dysschys, & caste žin mete a-boue.

Cxviij. Murreye - Take Molberys, & wryng hem žorwe a clože; nym Vele, hew it, sethe it, grynd it smal, & caste žer-to; nym gode Spycery, Sugre, & caste žer-to; take Wastylbrede y-gratyd, [leaf 22.] and ?olkys of Eyroun, & lye it vppe žer-with, & caste gode pouder a-boue y-now, & žan serue forth.

Cxix. Vyaunde de cyprys in lente - Take gode žikke mylke of Almaundys, & do it on a potte; & nyme že Fleysshe - . [MS. Fysshe (? intentionally). ] of gode Crabbys, & gode Samoun, & bray it smal, & tempere yt vppe with že forsayd mylke; boyle it, an lye it with floure of Rys or Amyndoun, an make it chargeaunt; when it ys y-boylid, do žer-to whyte Sugre, a gode quantyte of whyte Vernage Pime? - . [? meaning. ]with že wyne, Pome-garnade. Whan it is y-dressyd, straw a-boue že grayne of Pome-garnade.

Cxx. Whyte Mortrewys of Porke - Take lene Porke, & boyle it; blaunche Almandys, & grynd hem, & temper vppe with že brothe of že porke, & lye hem vppe with že Flowre of Rys, an lete boyle to-gederys, but loke žat že porke be smal grounde y-now; caste žer-to Myncyd Almaundys y-fryid in freysshe grece; žen sesyn hem vppe alle flatte in a dysshe; žrow žer-to Sugre y-now & Salt; & atte že dressoure, strawe žer-on pouder Gyngere y-mellyd with Almaundys.

Cxxj. Rapeye - Take Fygys & Roysonys, & grynd hem in a Mortere, & tempere hem vppe with Almaunde Mylke, & draw hem žorw a clože; žen take gode Spycys, & caste žer-to; take Perys, seže hem & pare hem, & do a-way že core, & bray hem in a mortere, & caste to že ožer; take gode Wyne, & Blake Sugre or Hony, & caste žer-to a lytil, & let it boyle in fere; & whan žow dressyst yn, take Maces & Clowes, Quybibys & Graynys, & caste a-boue.

Cxxij. A rede Morreye - Take Molberys, and wrynge a gode hepe of hem žorw a clože; nym Vele, hew it & grynd it smal, & caste žer-to; nym gode Spycery an [supplied by ed.] Sugre, & caste žer- [leaf 22 bk.] to; take Wastilbrede & grate it, & ?olkys of Eyroun, & lye it vppe žer-with, & caste gode pouder of Spycery žer-an a-bouen; & žan serue it forth.

Cxxiij. Strawberye - Take Strawberys, & waysshe hem in tyme of ?ere in gode red wyne; žan strayne žorwe a clože, & do hem in a potte with gode Almaunde mylke, a-lay it with Amyndoun ožer with že flowre of Rys, & make it chargeaunt and lat it boyle, and do žer-in Roysonys of coraunce, Safroun, Pepir, Sugre grete plente, pouder Gyngere, Canel, Galyngale; poynte it with Vynegre, & a lytil whyte grece put žer-to; coloure it with Alkenade, & droppe it a-bowte, plante it with že graynys of Pome-garnad, & žan serue it forth.

Cxxiiij. Chyryoun - Take Chyryis, & pike out že stonys, waysshe hem clene in wyne, žan wryng hem žorw a clože, & do it on a potte, & do žer-to whyte grece a quantyte, & a partye of Floure of Rys, & make it chargeaunt; do žer-to hwyte Hony or Sugre, poynte it with Venegre; A-force it with stronge pouder of Canelle & of Galyngale, & a-lye it with a grete porcyoun of ?olkys of Eyroun?; coloure it with Safroun or Saunderys; & whan žou seruyste in, plante it with Chyrioun, & serue forth.

Cxxv. Vyolette - Take Flourys of Vyolet, boyle hem, presse hem, bray hem smal, temper hem vppe with Almaunde mylke, or gode Cowe Mylke, a-lye it with Amyndoun or Flowre of Rys; take Sugre y-now, an putte žer-to, or hony in defaute; coloure it with že same žat že flowrys be on y-peyntid a-boue.

Cxxvj. Rede Rose - Take že same, saue a-lye it with že ?olkys of eyroun, & foržer-more as vyolet.

Cxxvij. Prymerose - Ry?th as vyolette.

Cxxviij. Flowrys of hawžorn - In že same maner as vyolet.
[leaf 23.]

Cxxix. A potage on a Fysdaye - Take an sethe an .ij. or .iij. Applys y-parede, & strayne hem žorw a straynoure, & Flowre of Rys žer-with; žan take žat whyte Wyne, & strayne it with-alle; žan loke žat it be nowt y-bounde to moche with že Floure of Rys, žan ?if it a-boyle; žen caste žer-to Saunderys & Safroun, & loke it be marbylle; - . [i.e. variegated. ] žan take Roysonys of corauns, & caste žer-on, & Almaundys y-schredyd žer-on y-nowe; & mynce Datys Smale, & caste žer-on, & a lytil Hony to make it dowcet, or ellys Sugre; ženne caste žer-to Maces & Clowys, Pepir, Canelle, Gyngere, & ožer spycery y-now; žen take Perys, & sethe hem a lytil; žen reke hem on že colys tyl žey ben tendyr; žan smale schrede hem rounde; & a lytil or žou serue it in, žrow hem on že potage, & so serue hem in almost flatte, no?t Fullyche.

Cxxx. Brewes in Lentyn - Take a fewe Fygys, & seže hem & draw hem žorw a straynoure with Wyne; žen putte žer-to a lytil Hony; žen toste Brede, & Salte it; & so broune & rennyng as Brwes, serue hem in, & straw pouder Canelle y-now žer-on atte že dressoure, & serue it forth.

Cxxxj. A potage colde - Take Wyne, & drawe a gode žikke Milke of Almaundys with Wyne, ?if žou mayste; žen putte yt on a potte, caste žer-to Pouder Canelle & Gyngere & Saffroun; žen lat it boyle, & do it on a clože; & ?if žou wolt, late hym ben in dyuers colourys, žat on whyte with-owte Spyces, & žat ožer ?elow with Spicerye.

Cxxxij. Sauke - . [Sauce. ] Sarsoun - Take Almaundys, & blaunche hem, & frye hem in oyle ožer in grece, žan bray hem in a Mortere, & tempere hem with gode Almaunde mylke, & gode Wyne, & žen že žrydde perty schal ben Sugre; & ?if it be no?t žikke y-nowe, a-lye it with Alkenade, & Florche - . [Flourish; garnish. ] it a-bouyn with Pome-garned, [leaf 23 bk.] & messe it; serue it forth.

Cxxxiij. Rapeye - Take Pykys or Tenchys, ožer freysshe Fysshe, & frye it in Oyle; žen nyme crustys of whyte brede, & Raysonys & Canelle, an bray it wyl in a mortere, & temper it vppe wyth gode wyne; žen coloure it with Canelle, or a litil Safroun: žan boyle it, & caste in hol Clowys & Quybibes, & do že Fysshe in a dysshe, & žan serue forth.

Cxxxiiij. Apple Moyle - Nym Rys, an bray hem wyl, & temper hem with Almaunde mylke, & boyle it; & take Applys, & pare hem, an smal screde hem in mossellys; žrow on sugre y-now, & coloure it with Safroun, & caste žer-to gode pouder, & serue forth.

Cxxxv. Applade Ryalle - Take Applys, & seže hem tylle žey ben tendyr, & žan lat hem kele; žen draw hem žorw a straynour; & on flesshe day caste žer-to gode fatte brože of freysshe beef, an whyte grece, & Sugre, & Safroun, & gode pouder; & in a Fysshe day, take Almaunde mylke, & oyle of Olyff, & draw žer-vppe with-al a gode pouder, & serue forth. An for nede, draw it vppe with Wyne, & a lytil hony put žer-to for to make it žan dowcet; & serue it forth.

Cxxxvj. A potage of Roysons - Take Raysonys, & do a-way že kyrnellys; & take a part of Applys, & do a-way že corys, & že pare, - . [? peel. ] & bray hem in a mortere, & temper hem with Almande Mylke, & melle hem with flowre of Rys, žat it be clene chargeaunt, & straw vppe-on pouder of Galyngale & of Gyngere, & serue it forth.

Cxxxvij. Chykons in dropeye - They schul ben fayre y-boylid in fayre watere tyl žey ben y-now, žen take hem fyrst, & choppe hem smal: & whan žey ben y-now, tempere vppe a gode Almaunde mylke of že same, & with Wyne: a-lye it with Amyndon, ožer with [leaf 24.] floure of Rys: žen take fayre freysshe grece, & putte Alkenade žer-to, & gader his coloure žer-of, & ley že quarterys .v. or .vj. in a dysshe, as it wole come a-bowte, & Salt it atte že dressoure, sprynge with a fežer or .ij. here & žere a-bowte že dysshe; & ?if žou lyst, put žer-on pouder of Gyngere, but no?t a-boue, but in že potage, & žan serue forth.

Cxxxviij. Pumpes - Take an sethe a gode gobet of Porke, & no?t to lene, as tendyr as žou may; žan take hem vppe & choppe hem as smal as žou may; žan take clowes & Maces, & choppe forth with-alle, & Also choppe forth with Roysonys of coraunce; žan take hem & rolle hem as round as žou may, lyke to smale pelettys, a .ij. inches a-bowte, žan ley hem on a dysshe be hem selue; žan make a gode Almaunde mylke, & a lye it with floure of Rys, & lat it boyle wyl, but loke žat it be clene rennyng; & at že dressoure, ley .v. pompys in a dysshe, & pore žin potage žer-on. An ?if žou wolt, sette on euery pompe a flos campy - . [? field-flower. ] flour, & a-boue straw on Sugre y-now, & Maces: & serue hem forth. And sum men make že pellettys of vele or Beeff, but porke ys beste & fayrest.

Cxxxix. Caudel Ferry departyd with a blamanger - Take Fleysshe of Capoun, or of Porke, & hakke hem smal, & do it in a mortere an bray it wyl, & temper it vppe with capoun brože žat it be wyl chargeaunt; žan nym mylke of Almaundys, take ?olkys of eyroun?, & Safroun, & melle hem to-gederys žat it be ?elow, & do žer-to pouder Canelle, & styke žer-on Clowis, Maces, & Quybibis, & serue forth [supplied by ed.] .

Cxl. Egredouncye - Take Porke or Beef, whežer že lykey, & leche it žinne žwerte; žen broyle it broun? a litel, & žen mynce it lyke Venyson; choppe it in sewe, žen caste it in [leaf 24 bk.] a potte & do žer-to Freyssh brothe; take Erbis, Oynonys, Percely & Sawge, & ožer gode erbis, žen lye it vppe with Brede; take Pepir & Safroun, pouder Canel, Vynegre, or Eysel Wyne, Brože an Salt, & let ?et - . [It. ] boyle to-gederys, tylle žey ben y-now, & žan serue it forth rennyng.

Cxlj. Noteye - Take a gret porcyoun of Haselle leuys, & grynd in a morter as smal as žou may, whyl žat žey ben ?onge; take žan, & draw vppe a žrift Mylke of Almaundys y-blaunchyd, & temper it with Freysshe brože; wryng out clene že Ius of že leuys; take Fleysshe of Porke or of Capoun, & grynd it smal, & temper it vppe with že mylke, & caste it in a potte, & že Ius žer-to, do it ouer že fyre & late it boyle; take flour of Rys, & a-lye it; take & caste Sugre y-now žer-to, & Vynegre a quantyte, & pouder Gyngere, & Safroun it wel, & Salt; take smal notys, & breke hem; take že kyrnellys, & make hem whyte, & frye hem vppe in grece; plante žer-with žin mete & serue forth.

Cxlij. Vyande Ryalle - Nyme gode Mylke of Almaundys, & do it in a potte, & sette it ouer že fyre, & styre it tyl it boyle almost; žen take flour of Rys & of že selue Mylke, an draw it žorwe a straynoure, & so žer-with a-lye it tylle it be Chargeaunte, & stere it faste žat it crouste no?t; žen take [gap: ] owte of grece, & caste it žorw a Skymoure, & colour žat Sewe žer-with; žan take Sugre in confyte, & caste in y-now; sesyn it with Salt & ley žre lechys in a dysshe, & caste Aneys in comfyte žer-on, & žanne serue forth.

Cxliij. Lampreys in galentyn - Take Brede, & stepe it with Wyne & Vynegre, & caste žer-to Canelle, & draw it žorw a straynoure, and do it in a potte, & caste pepir žer-to; žan take Smale Oynonys, mynce hem, frye hem in Oyle, & caste žer-to a fewe Saunderys, [leaf 25.] an let hem boyle a lytil; žen take že lampronys & skalde hem with [gap: ] & hot watere, & sethe & boyle hem in a dysshe, & cast že Sewe vppe-on, & serue forth for a potage.

Cxliiij. Schyconys with že bruesse - Take halfe a dosyn Chykonys, & putte hem in-to a potte; žen putte žer-to a gode gobet of freysshe Beef, & lat hem boyle wyl; putte žer-to Percely, Sawge leuys, Sauerey, no?t to smal hakkyd; putte žer-to Safroun y-now; žen kytte žin Brewes, & skalde hem with že same brože; Salt it wyl; & but žou haue Beef, take Motoun, but fyrste Stuffe žin chekons in žis wyse: take & seže hard Eyroun, & take že ?olkys & choppe hem smal, & choppe žer-to Clowys, Maces, Hole Pepir, & Stuffe žin chekonys with-al; Also put hole gobettys & marye with ynne; Also žen dresse hem as a pertryche, & fayre coloure hem, & ley vppe-on žis browes, & serue in with Bakoun.

Cxlv. Blaunche Perreye - Take Pesyn, & waysshe hem clene, & žen take a gode quantyte of fyne leye, & putte it on a potte, & a lytil water žer-to; & whan že ley is sežin hot, caste že Pesyn žer-to, & žer late hem soke a gode whyle; žen take a quantyte of wollen clože, & rubbe hem, & že holys - . [Hulls, shucks. ] wyl a-way; ženne take a seve or a wheterydoun, & ley žin pesyn žer-on, & go to že water, & waysshe hem clene a-way že holys, žen putte hem in a potte, & žey wyl alle to-falle with a lytil boylynge, to pereye, saue že whyte Pepyn is žer-in, & žat is a gode sy?th; žen Salt hem, & serue hem forth.

Cxlvj. Ry?th so Caboges - . [ i.e. Cabbages in just the same way. ] Ben seruyd, saue men sayn it is gode Also to ley hem in a bagge ouerny?th in rennyng streme of watere, & a-morwe sette vppe watere, & when že water is skaldyng hot, žrow hem žer on, & hoole hem in žere wyse be-forsayd, & serue fort?.
[leaf 25 bk.]

Cxlvij. Brwes in lentyn - Take Water & let boyle, and draw a lyer žer-to of Brede, of že cromys, with wyne y-now; lete alle ben wyne almost; žen put žer-to hony a gode quantyte, žat it may ben dowcet, žan putte pouder Pepir žer-to, Clowys, Maces, and Saunderys, & Salt, & skalde žin - . [Thine. ] brewes tender, & serue forth.

Cxlviij. Whyte Pesyn in grauey - Take Whyte Pesyn, & hoole hem in že maner as men don Caboges, or blaunche perry; žan sethe hem with Almaunde mylke vppe, putte žer-to Sugre y-now, & fryid Oynonys & Oyle, & serue forth.

Cxlix. A Potage - Take an sethe a fewe eyron? in red Wyne; žan take & draw hem žorw a straynoure with a gode mylke of Almaundys; žen caste žer-to Roysonys of Coraunce, Dates y-taylid, grete Roysonys, Pynes, pouder Pepir, Sawndrys, Clouys, Maces, Hony y-now, a lytil doucete, & Salt; žan bynde hym vppe flat with a lytyl flowre of Rys, & let hem ben Red with Saunderys, & serue hym in flatte; & ?if žou wolt, in fleyss? tyme caste vele y-choppid žer-on, not to smale.

Cl. Cawdel out of lente - Take & make a gode mylke of Almaundys y-draw vppe with wyne of Red, whyte is beterre; ?if it schal be whyte, žan strayne ?olkys of Eyroun žer-to a fewe. Put žer-to Sugre & Salt, but Sugre y-now; žen when it begynnyth to boyle, sette it out, & almost flatte; serue it then forth, & euer kepe it as whyte as žou may, & at že dressoure droppe Alkenade žer-on, & serue forth; & ?if žou wylt haue hym chargeaunt, bynd hym vppe with fflour of [supplied by ed.] Rys, ožer with whetyn floure, it is no fors. And ?if žou wolt, coloure hym with Safroun, & straw on pouder y-now, & Sugre y-now, & serue forth.

Clj. Creme Bastarde - Take že whyte of Eyroun a grete hepe, & putte it on a panne ful of Mylke, & let yt boyle; [leaf 26.] žen sesyn it so with Salt an hony a lytel, žen lat hit kele, & draw it žorw a straynoure, an take fayre Cowe mylke an draw yt with-all, & seson it with Sugre, & loke žat it be poynant & doucet: & serue it forth for a potage, or for a gode Bakyn mete, wheder žat žou wolt.

Clij. Capoun in Salome - Take a Capoun & skalde hym, Roste hym, žen take žikke Almaunde mylke, temper it wyth wyne Whyte ožer Red, take a lytyl Saunderys & a lytyl Safroun, & make it a marbyl coloure, & so atte že dressoure žrow on hym in ye kychoun, & žrow že Mylke a-boue, & žat is most commelyche, & serue forth.

Cliij. Pompys - Take Beef, Porke, or Vele, on of hem, & raw, alle to-choppe it atte že dressoure, žan grynd hem in a morter as smal as žou may, žan caste žer-to Raw ?olkys of Eyroun, wyn, an a lytil whyte sugre [supplied by ed.] : caste also žer-to pouder Pepyr, & Macys, Clowes, Quybibys, pouder Canelle, Synamoun?, & Salt, & a lytil Safroun; žen take & make smale Pelettys round y-now, & loke žat žou haue a fayre potte of Freysshe brože of bef or of Capoun, & euer žrow hem žer-on & lete hem sethe tyl žat žey ben y-now; žen take & draw vppe a žryfty mylke of Almaundys, with cold freysshe brože of Bef, Vele, Moton?, ožer Capoun, & a-lye it with floure of Rys & with Spycerye; & atte že dressoure ley žes pelettys .v. or .vj. in a dysshe, & žen pore žin sewe aneward, - . [on it. ] & serue in, or ellys make a gode žryfty Syryppe & ley žin - . [Thine. ] pelettys atte že dressoure žer-on, & žat is gode seruyse. [gap: ] - . [four blank pages follow. ]
[leaf 27 bk.]

I. Brawn in comfyte - Take Freyssc? Brawn & sethe yt y-now, & pare it & grynde it in a mortere, & temper it with Almand mylke, & draw it žorw a straynoure in-to a potte, & caste žer-to Sugre y-now, & powder of Clowys, & let boyle; žen take floure of Canelle, & pouder of Gyngere; & žen take it out of že potte, an putte it in a lynen clože & presse it, but lat it boyle so longe in že potte tylle it be alle žikke; žan take it vppe & presse it on a clože, & žen leche it fayre with a knyff, but not to žinne; & žan ?if žou wolt, žou my?ht take že Rybbys of že bore al bare, & chete - . [Set, see Douce MS. No. 48. ] hem enlongys žorw že lechys, an so serue forth a leche or to in euery dysshe.

ij. Blaunche Brawen - Take Freysshe Braun, & mynce hem smal, & take gode žikke mylke of Almaundys y-blaunchyde, & putte alle in-to a potte, & Sugre, & lat boyle alle to-gederys tyl it be ry?t styffe; žen caste it vppe, & caste it in a fayre cold basyn, & lette it stonde žer-in tyl it be cold; & žen leche .ij. or .iij. in a dysshe, & serue forth.

iij. Pynade - Take Hony & gode pouder Gyngere, & Galyngale, & Canelle, Pouder pepir, & graynys of parys, & boyle y-fere; žan take kyrnelys of Pynotys & caste žer-to; & take chyconys y-sože, & hew hem in grece, & caste žer-to, & lat seže y-fere; & žen lat droppe žer-of on a knyf; & ?if it cleuyth & wexyth hard, it ys y-now; & žen putte it on a chargere tyl it be cold, & mace - . [A. make. ] lechys, & serue with ožer metys; & ?if žou wolt make it in spycery, žen putte non chykonys žer-to.

iiij. Gyngerbrede - Take a quart of hony, & sethe it, & skeme it clene; take Safroun, pouder Pepir, & žrow žer-on; take gratyd Brede, & make it so chargeaunt - . [stiff. ] žat it wol be y-lechyd; žen take pouder Canelle, & straw žer-on y-now; žen make yt [leaf 28.] square, lyke as žou wolt leche yt; take when žou lechyst hyt, an caste Box leves a-bouyn, y-stykyd žer-on, on clowys. And ?if žou wolt haue it Red, coloure it with Saunderys y-now.

v. Leche lumbarde - Take Datys, an do a-way že stonys, & sethe in swete Wyne; take hem vppe, an grynd hem in a mortere; draw vppe žorw a straynoure with a lytyl whyte Wyne & Sugre, And caste hem on a potte, & lete boyle tylle it be styff; žen take yt vppe, & ley it on a borde; žan take pouder of Gyngere & Canelle, & wryng it, & molde it to-gederys in žin hondys, & make it so styf žat it wolle be lechyd; & ?if it be no?t styf y-nowe, take hard ?olkys of Eyron? & kreme - . [Crimme; crumble. ] žer-on, or ellys grated brede, & make it žicke y-now; žen take clareye, & caste žer-on in maner of a Syryppe, when žou shalt serue it forth.

vj. Auter maner leche lumbarde - Take fayre Hony, and clarifi yt on že fyre tylle it wexe hard; žen take hard ?olkys of Eyroun, & kryme4 a gode quantyte žer-to, tyl it be styf y-now; an ženne take it vppe, & ley it on a borde; žen take fayre gratyd Brede, & pouder pepir, & molde it to-gederys with žine hondys, tylle it be so styf žat it wole ben lechyd; žan leche it; žen take wyne & pouder Gyngere, Canelle, & a lytil claryfyid hony, & late renne žorw a straynour, & caste žis Syryp žer-on, when žou shalt serue it out, instede of Clerye.

vij. Soupes of Salomere - Take boylid Porke, & hew yt an grynd it; žen take cowe Mylke, & Eyroun y-swonge, & Safroun, & mynce Percely bladys, & caste žer-to, & let boyle alle y-fere; & dresse vppe-on a clože, & kerue žer-of smal lechys, & do hem in a dysshe; žen take almaunde mylke & flowre of Rys, and Sugre an Safroun, & boyle it alle y-fere; žen caste žin - . [Thine. ]sewe on žin - . [Thine. ] lechys, & serue forth alle hote.
[leaf 28 bk.]

viij. Lette lardes - Take kowe mylke, & do žer-to Eyroun y-swonge; žan take ry?t fatte Porke y-sothe, & hew it smalle, & sethe it; take pouder Gyngere, Galyngale, or Pepir; caste žer-to, colour it wyth Safroun, & caste all žese to-gederys, & boyle it, & gadre že croddes to hepe with-al; žen take vppe že croddys to hepe with Ale, & presse hem on a clože; žan kerue žer-of lechys, & Roste it on a gredyre, & strawe Sugre y-now alle a-bowte; & ?if žou wolt make žat on syde Rede, an žat ožer ?elow, Take Pannes, & make as I haue sayd, & coloure žat on panne with Saunderys, an žat other with Saffroune, an ley on a clože to-gederys, že Rede fyrste on že clože, an lat [supplied by ed.] že ?elow be abouyn že Rede, & presse hem to-gederys, & that on syde wol ben rede, & žat ožer ?elow. An ?if žow wolt haue it Motley, take žre pottys, & make letlardys in eche, & coloure žat on with Saunderys, & žat ožer wyth Safroune, & že žrydde on a-nother degre, so žat žey ben dyuerse; an when žey boyle, caste al to-gederys in-to on, an stere hem a-bowte with žin hond, & žan presse hem, and he wol be Motley whan he ys lechyd.

ix. Mange Moleynne - Take Almaundys, an blaunche hem, an draw žorw a straynoure a žicke mylke in-to an potte; žan take brawn of a Capoun, an hew it smalle, an do it in a potte, an lye it with Floure of Rys; an do žer-to whyte grece, & sethe alle to-gederys; an when it is y-sothe, take vppe of že fyre, & do žer-in Sugre y-now; žen take blaunchyd Almaundys, & frye hem, & ley .iij. lechys on a dysshe, & on euery leche prycke .iij. Almaundys; an žan serue it forth.

x. Vyaund de leche - Take whyte Wyne a god quantite, [leaf 29.] an putte it on a potte; žen putte žer-to raw ?olkys of eyroun y-tryid, & pouder of clowys, & pouder canel y-now, an Safroun y-now; žan lat it boyle tyl it be ry?th chargeaunte, an žen sette it doun; & take an sette ouer a panne of cowe milke, & žrow Saunderys y-nowe žer-on; žen make a styf poshote - . [Posset. ] of Ale; žen take že croddys, an lat it honge on a pyn in a clože, an lat it cleue euer žerueowt; - . [Throughout? ]žen take že cawdel forsayd, & melle hem to-gederys in a clože, with že poshotte; - . [Posset. ] žen put žer-on Sugre, Canel, pouder Gyngere y-now; presse hem vp sware, - . [Square. ] an leche it, & serue it forth.

xj. Vyaund leche - Take cowe Mylke, & set it ouer že fyre, & žrow žer-on Saunderys, & make a styf poshotte of Ale; žan hang že croddys žer-of in a pynne, in a fayre clože, and lat it ouer-renne; žan take it & put hony žer-to, & melle it y-fere; žen feche že croddys of že deye, - . [Dairymaid. ] & melle hem to-gederys, & lay it on a chesefatte or it be torne, .iij. fold or iiij. fold, in lynen clože, & salt it, & leche it; & žanne serue it forth.

xij. Vyaund leche - Take Eyroun, že whyte & že ?olke, and caste hem in a morter, an breke hem wyl; žan take cowe mylke & caste žer-to, & menge hem wyl to-gederys; žan put al in a panne, & lat boyle; & with ale make it to a poshotte; žen hange že croddys in a pynne, & let it ouer-renne; melle že croddys with hony; žen take že bladys of Barlyche, or of Percely, & stampe hem, & wrynge žorw a clože; & so alle že grene, melle it a-mong že croddys; ženne take že cruddys žat comen fro že deye, melle hem to-gederys, presse hem, & serue hem forth; an že coloure wyl ben žan Motley.

xiij. Vyaund leche - Take a gode quantyte of Brawn, an Hony, & a lytil brede, & let sethe to-gederys pouder Pepir, Clowys, [leaf 29 bk.] Maces, an Safroun, & draw it žorwe a straynoure, & chafe it a litel, & caste it in fayre dysshis, an let it kele, & žan serue forth.

xiiij. Vyaunde leche - Take Hony a gode quantite; žen take pouder Pepir, & Safroun, & Canel, & caste žer-to; & žen caste it on a dysshe, & let it kele, & serue forth.

xv. Storioun - . [Sturgeon. ] leche - Take an howe - . [Hock. ] of vele, & let boyle, butte fyrst late hym ben stepid .ij. or .iij. owrys in clene Water to soke out že blode, & whan it is tender y-sothe, take hym vppe as fast as žou may; žan take harde ?olkys of Eyroun redy sothe, & caste also žer-to, & pouder Pepir y-now, & also choppe a-mong že ?ynes - . [Sinews. ] of že fete clene y-pikyd, & a lytil Salt, nowt to moche, & presse hem on a clowte tyl a-morwe - . [To-morrow. ]; žan leche it, & lay hem in dysshis, an pore žer-on [supplied by ed.] a quantyte of Venegre, & Pepir, & Percely, & Oynonys smal mencyd, & serue forth.

xvj. Chare de wardoun leche - Take Perys, & seže ham, & Pike ham & stampe ham, & draw hem žorw a straynoure, & lye it with Bastard; žen caste hem in-to a potte, & Safroun with-al, and boyle with Maces, Clowes, pouder Canel, Quibibes, & a litel pouder Pepir, & Rolle hem vppe with Brede, že cromes with-in žin hondys, & serue forth.

xvij. Vyaund leche [supplied by ed.] - Take calfes fete an hepe, & lat stepe in cold watere; žen boyle hem smal; žan take že brože & gode Milke of Almaundys, & choppe že Syneys - . [Sinews. ] in-to že same milk rythte smal; žan boyle it ouer že fyre, & coloure it with Saunderys, & put Sugre y-now in-to že potte; & ?if žou wolt haue hym of .ij. colour, žan take an coloure but half with Saunderys, & caste žat ožere half in a dysshe, & lat it kele; & whan it is cold, žen žat is y-colouryd with Saunderys, het it, & euene - . [Euenly. ] melle it hote; caste hem a-bouyn že ožer, & lat kele, an žan serue forth. Than take Sugre, a quantyte [leaf 30.] of swete Wyne, & Blaunche pouder žer-on, & make Sawce žer-of; And so colde, ley it in že dysshis, be-helyd, - . [Covered. ] & serue forth.

xviij. Vyaund leche - Take a Tenche, an steue hym in a potte with Wyne; when he is y-now, pyke owt že bonys, take an stampe hem in a morter; žen take a lytil of žicke Almaunde mylke, & putte žer-to; žen take hem vppe, & putte hem in že brože forsayde, žat it was y-sože in, & žat y-straynid; caste žer-to Maces, Clowes, pouder Pepir, & Pouder Canelle; žan caste Safron žer-to; žen caste him in a dysshe, & lat hem kele; žen put Vynegre, pouder Gyngere, Canel y-now in ye botmond - . [ Bottom. ] žer-of, vnneže y-helyd. - . [Scarcely covered. ]

xix. Pome dorres - Take Fylettys of Raw porke, & grynd hem wyl; do Salt and [supplied by ed.] pouder Pepir žer-to; žan take že Whyte of the Eyroun and [supplied by ed.] žrow žer-to, & make hem so hard žat žey mow ben Rosted on a Spete; make hem round as an Appil: make fyre with-owte smoke; žen take Almaunde mylke, & y-bontyd - . [Bolted, sifted. ] flour, do hem to-gederys; take Sugre, & putte in žin - . [Thine. ] bature; žen dore hem with sum grene žing, percely or ?olkys of Eyroun, to-geder, žat žey ben grene; & be wyl war žat žey ben nowt Browne; & sum men boyle hem in freysshe brož or žey ben spetid; & whan žey ben so boylid, žen žey must ben sette an kelid, & žan Spete hem, & dore hem with ?olkys of Eyroun y-mengyd with že Ius of haselle leuys.

xx. Yrchouns - Take Piggis mawys, & skalde hem wel; take groundyn Porke, & knede it with Spicerye, with pouder Gyngere, & Salt & Sugre; do it on že mawe, but fille it nowt to fulle; žen sewe hem with a fayre žrede, & putte hem in a Spete as men don piggys; take blaunchid Almaundys, & kerf hem long, smal, & scharpe, & frye hem in grece & sugre; take a litel prycke, & prykke že yrchons, An putte in že holes že Almaundys, every hole half, & eche fro ožer; ley hem žen to že fyre; when žey ben rostid, dore hem sum wyth [leaf 30 bk.] Whete Flowre, & mylke of Almaundys, sum grene, sum blake with Blode, & lat hem nowt browne to moche, & serue forth.

xxj. An Entrayle - Take a chepis wombe; take Polettys y-rostyd, & hew hem; žen take Porke, chese, & Spicery, & do it on a morter, & grynd alle y-fere; žen take it vppe with Eyroun y-swonge, & do in že wombe, & Salt, & seže hem tyl he be y-nowe, & serue forth.

xxij. For to make floure Rys - Take Rys, an lese hem clene; žen drow hem wyl in že Sonne, žat žey ben drye; žan bray hem smal y-now; & žerow a crees bunte syfte hem, & for defaute of a bonte, take a Renge. - . [Ring strainer. ]

xxiij. Pome-Garnez - Take lene Raw Porke, & lene raw Flesshe of hennys, & raw eyroun, & rent že flesshe fro že bonys, & hew it smal; take žanne Salt, Gyngere, & Safroun, Salt, Galyngale, žer-of y-now, & caste it in a morter, & bray it smal; take žan žin fleysshe, & caste it in-to žat morter to že Spycery, & žat it be wyl y-grounde; žanne make žer-of pelettys, as it were Applys, be-twene žin hondys; loke žou haue a fayre panne sething ouere že fyre, & do žer-on žin pelettys, & late hem nowt sethe to swythe, & žan lat hem kele; & whan žey ben cold, ?if hem a fayre spete of haselle, & be-twyn euery, loke žer be an ynche, & lay hem to že fyre: & žan make žin baturys, že on grene, & žat ožer ?elow; že grene of Percely.

xxiiij. Waffres - Take že Wombe of A luce, & seže here wyl, & do it on a morter, & tender chese žer-to, grynde hem y-fere; žan take flowre an whyte of Eyroun & bete to-gedere, žen take Sugre an pouder of Gyngere, & do al to-gederys, & loke žat žin Eyroun ben hote, & ley žer-on of žin paste, & žan make žin waffrys, & serue yn.
[leaf 31.]

xxv. Hagws of a schepe - Take že Roppis - . [Guts. ] with že talour, - . [Tallow; fat. ] & parboyle hem; žan hakke hem smal; grynd pepir, & Safroun, & brede, & ?olkys of Eyroun, & Raw kreme or swete Mylke: do al to-gederys, & do in že grete wombe of že Schepe, žat is, the mawe; & žan seže hym an serue forth ynne.

xxvj. Frawnchemyle - Nym Eyroun with že whyte, & gratid Brede, & chepis talow, Also grete as dyse; nym Pepir, Safroun, & grynd alle to-gederys, & do in že wombe of že chepe, žat is, že mawe; & seže hem wyl, & serue forth.

xxvij. Appraylere - Take že fleysshe of že lene Porke, & seže it wel: & whan it is sože, hew it smal; nym žan Safroun, Gyngere, Canel, Salt, Galyngale, old chese, myid - . [Crumbed. ] Brede, & bray it smal on a morter; caste žin - . [Thine. ]fleysshe in to že spicery, & loke žat it be wil y-ground, & temper it vppe with raw Eyroun; žan take a longe Pecher, al a-bowte ouer alle žat it be ransched; - . [Rinsed. ] žan held - . [Cast. ] out žin grece, & fulle ži Pechir of žin farsure, & take a pese of fayre Canneuas, & doble it as moche as žou may ceuyr že mouže with-al, & bynd it fast a-bowte že berde, - . [Rim. ] & caste hym to seže with žin grete Fleysshe, in lede ožer in Cauderoun, for it be wyl sožin; take žen vppe žin Pecher, & breke it, an saf žin farsure; & haue a fayre broche, & broche it žorw, & lay it to že fyre; & žan haue a gode Bature of Spicerye, Safroun, Galyngale, Canel, & žer-of y-now, & flowre, & grynd smal in a morter, & temper it vp with raw Eyroun, & do žer-to Sugre of Alisaunder - . [Alexandria. ] y-now; & euer as it dryit, baste it with bature, & sette forth in seruyce.

xxviij. Cokyntryce - Take a Capoun, & skald hym, & draw hem clene, & smyte hem a-to in že waste oueržwart; take a Pigge, & skald hym, & draw hym in že same maner, & smyte hem also in že waste; take a nedyl & a žrede, & sewe že fore partye of the [leaf 31 bk.] Capoun to že After parti of že Pygge; & že fore partye of že Pigge, to že hynder party of že Capoun, & žan stuffe hem as žou stuffyst a Pigge; putte hem on a spete, & Roste hym: & whan he is y-now, dore hem with ?olkys of Eyroun, & pouder Gyngere & Safroun, ženne wyth že Ius of Percely with-owte; & žan serue it forth for a ryal mete.

xxix. Milke Rostys - Take swete Mylke, an do it in a panne; take Eyroun with alle že whyte, & swenge hem, & caste žer-to; colour it with Safroun, & boyle it so žat it wexe žikke; žan draw it žorw a straynoure, & nym that leuyth, - . [Take what remains. ] & presse it: & whan it is cold, larde it, & schere on schevres, - . [Shivers; thin strips. ] & roste it on a Gredelle, & serue forth [supplied by ed.] .

xxx. Alows de Beef or de Motoun - Take fayre Bef of že quyschons, - . [Cushions. ] & motoun of že bottes, & kytte in že maner of Stekys; žan take raw Percely, & Oynonys smal y-scredde, & ?olkys of Eyroun sože hard, & Marow or swette, & hew alle žes to-geder smal; žan caste žer-on poudere of Gyngere & Saffroun, & tolle hem to-gederys with žin hond, & lay hem on že Stekys al a-brode, & caste Salt žer-to; žen rolle to-gederys, & putte hem on a round spete, & roste hem til žey ben y-now; žan lay hem in a dysshe, & pore žer-on Vynegre & a lityl verious, & pouder Pepir žer-on y-now, & Gyngere, & Canelle, & a fewe ?olkys of hard Eyroun y-kremyd žer-on; & serue forth.

xxxj. To make Stekys of venson? or bef - Take Venyson or Bef, & leche & gredyl it vp broun; žen take Vynegre & a litel verious, & a lytil Wyne, & putte pouder perpir žer-on y-now, and pouder Gyngere; & atte že dressoure straw on pouder Canelle y-now, žat že stekys be al y-helid žer-wyth, & but a litel Sawce; & žan serue it forth.

xxxij. A Siryppe pur vn pestelle - Take gode Wyne, & a-lye yt [leaf 32.] with raw ?olkys of Eyroun; žan late hem boyle to-gederys a whyle; žen put pouder Pepir, & žrow it žer-on; loke žat it be bytyng of Pepir. Take Clowys, macys, Safroun, & caste žer-to; & atte že dressoure žorw on žin Sirip on ži pestelle, & kreme hard ?olkys of Eyroun žer-to, & serue forth. [ forht ].

xxxiij. Pygge y-farsyd - Take raw Eyroun, & draw hem žorw a straynoure; žan grate fayre brede; take Safroun & Salt, & pouder of Pepir, & Swet of a schepe, & melle alle to-gederys in a fayre bolle; žen broche žin Pygge; žen farce hym, & sewe že hole, & lat hym roste; & žan serue forth.

xxxiiij. Poddyng of Capoun necke - Take Percely, gysour, & že leuer of že herte, & perboyle in fayre water; žan choppe hem smal, & put raw ?olkys of Eyroun .ij. or .iij. žer-to, & choppe for-with. Take Maces & Clowes, & put žer-to, & Safroun, & a lytil pouder Pepir, & Salt; & fille hym vppe & sew hym, & lay him a-long on že capon Bakke, & prycke hym žer-on, and roste hym, & serue forth.

xxxv. Capoun or gos farced - Take Percely, & Swynys grece, or Sewet of a schepe, & parboyle hem to-gederys til žey ben tendyr; žan take harde ?olkys of Eyroun, & choppe for-with; caste žer-to Pouder Pepir, Gyngere, Canel, Safroun, & Salt, & grapis in tyme of ?ere, & clowys y-nowe; & for defawte of grapis, Oynons, fyrst wil y-boylid, & afterward alle to-choppyd, & so stuffe hym & roste hym, & serue hym forth. And ?if že lust, take a litil Porke y-sode, & al to-choppe hit smal a-mong žat ožer; for it wol be že better, & namely for že Capoun.

xxxvj. Pokerounce - Take Hony, & caste it in a potte tyl it wexe chargeaunt y-now; take & skeme it clene. Take Gyngere, Canel, & Galyngale, & caste žer-to; take whyte Brede, & kytte to trenchours, - . [two trenchers, big slices. ] & toste ham; take žin paste whyle it is hot, & sprede it vppe- [leaf 32 bk.] on žin trenchourys with a spone, & plante it with Pynes, & serue forth.

xxxvij. Sauoge - Take Pigis fete clene y-pekyd; žan tak Freysshe brože of Beff, & draw mylke of Almaundys, & že Piggys žer-in; žen mence Sawge; žan grynd hym smal, & draw owt že Ius žorw a straynoure; žan take clowys y-now, & do žer-in pouder Gyngere, & Canelle, Galyngale, Vynegre, & Sugre y-now; Salt it žan, & žanne serue forth.

xxxviij. A Kyde a-Forsyde - Take a pigge, & make hym clene, and Skynne hym, & Fylle it ful of suche mete as žou dost a capoun; žan take že fleysshe, & vntrusse hym on a spete, in že maner of a kede, & roste hym; & endore hym with ?olkys of Eyroun as an kede, & žan serue forth.

xxxix. Eyroun in lentyn - Take Eyroun, & blow owt žat ys with-ynne atte ožer ende; žan waysshe že schulle clene in warme Water; žan take gode mylke of Almaundys, & sette it on že fyre; žan take a fayre canvas, & pore že mylke žer-on, & lat renne owt že water; žen take it owt on že clože, & gader it to-gedere with a platere; žen putte sugre y-now žer-to; žan take že halvyndele, & colour it with Safroun, a lytil, & do žer-to pouder Canelle; žan take & do of že whyte in the nežer ende of že schulle, & in že myddel že ?olk, & fylle it vppe with že whyte; but no?t to fulle, for goyng ouer; žan sette it in že fyre & roste it, & serue forth.

xl. Puddyng of purpaysse - Take že Blode of hym, & že grece of hym self, & Ote-mele, & Salt, & Pepir, & Gyngere, & melle žese to-gederys wel, & žan putte žis in že Gutte of že purpays, & žan lat it seže esyli, & not hard, a good whylys; & žan take hym vppe, & broyle hym a lytil, & žan serue forth.

xli. Raynolle? - Nym sode Porke & chese, & seže y-fere, & caste žer-to gode pouder Pepir, Canelle, Gyngere, Clowes, Mace?, [leaf 33.] an close žin comade in dow, & frye it in freysshe grece ry?t wel; an žanne serue it forth.

xlij. Froyse in lentynne - Take Fygis & Roysonys, & grynde hem in a mortere, & draw vppe with kreme of Almaundys; žan take Rys žorw a clože; žan take že Luce, an že Perche, & že Schrympe, & seže hem, & do a-way že bonys, & že hedys, & grynde hem in an Mortere, & draw hym vppe with že creme of že Almaundys; žen take Rys, & do hem on a potte ouer že fyre, Whan žey ben clene, with a lytil Watere, late hem seže til žey ben drye, & žat žey schorge; žan take & hew on a borde, & do žer-to; žen take Sugre, & Safroun a goode quantyte, & gode pouder, & caste žer-to, & boyle it y-fere, & frye it in oyle, & make žer-of a Froyse, & serue forth.

xliij. Payn pur-dew - Take fayre ?olkys of Eyroun, & trye hem fro že whyte, & draw hem žorw a straynoure, & take Salt and caste žer-to; žan take fayre brede, & kytte it as trounde? rounde; žan take fayre Boter žat is claryfiyd, or ellys fayre Freysshe grece, & putte it on a potte, & make it hote; žan take & wete wyl žin trounde? in že ?olkys, & putte hem in že panne, an so frye hem vppe; but ware of cleuyng to the panne; & whan it is fryid, ley hem on a dysshe, & ley Sugre y-nowe žer-on, & žanne serue it forth [ forht ].

xliiij. Meselade. - . [See Malesade in Douce MS. ]-Take Eyroun, že ?olkys an že whyte to-gedere, & draw hem žorw a straynoure; & žan take a litil Botere, & caste in a fayre frying panne; & whan že boter is hot, take že drawyn Eyroun, & caste žer-to; žan take a Sawcere, an gadre že Eyroun to-gedere in že panne, as it were že brede of a pewter dysshe; & žan take fayre pece? of Brede, že mountance of a mosselle of Brede, vppe-on že Eyroun, & turne žan thy [supplied by ed.] brede downward in že panne; žanne [leaf 33 bk.] take it of že panne, & caste fayre whyte Sugre žer-to, & serue forth; an to euery good meslade take a žowsand Eyroun or mo.

xlv. Brawune frye? - Take Brawune, & kytte it žinne; žan take že ?olkys of Eyroun, & sum of že whyte žer-with; žan take mengyd Flowre, an draw že Eyroun žorw a straynoure; žen take a gode quantyte of Sugre, Saferoun, & Salt, & caste žer-to, & take a fayre panne with Freyssche gres, & set ouer že fyre; & whan že grece is hote, take že Brawn, an putte in bature, & turne it wyl žer-yn, an žan putte it on že panne with že grece, & late frye to-gederys a lytil whyle; žan take it vppe in-to a fayre dyssche, & caste Sugre žer-on, & žan serue forth.

xlvj. Longe Fretoure - Take Milke, an make fayre croddes žer-of, in že maner of a chese al tendyr; žan take owt že whey as clene as žou may, & putte it on a bolle; žan take ?olkys of Eyroun & Ale, & menge floure, & cast žer-to, a gode quantyte, & draw it žorw a straynoure in-to a fayre vesselle; žan take a panne with fayre grece, & hete it on že fyre, but lat it nowt boyle, & žan ley žin creme a-brode; žan take a knyff, & kytte a quantyte žer-of fro že borde in-to že panne, & efte a-nožer, & let it frye; & whan it is brownne, take it vppe in-to a fayre dyssche, and caste Sugre y-now žer-on, & serue forth.

xlvij. Rapeye - Take dow, & make žer-of a žinne kake; žanne take Fygys & raysonys smal y-grounde, & temper hem with Almaunde Milke; take pouder of Pepir, & of Galyngale, Clowes, & menge to-gederys, & ley on žin kake a-long as bene koddys, & ouer-caste žin kake to-gederys, & dewte on že eggys, an frye in Oyle, & serue forth.

xlviij. Ryschewys in lente - Take Fygys & sethe hem uppe in Ale; žan take whan žey ben tendyr, & bray hem smal on a Mortere; [leaf 34] žan take Almaundys, & schrede hem žer-to smal; take Perys, & schrede hem žer-to; take datys, & schrede hem žer-to; & nym Milwel or lenge, žat is wel y-wateryd, & tese žer-to; žan make žin farsure, & rolle a-long in žin hond, & ley hem in flowre; žan make žin bature with ale & Floure, & frye hem vppe brown in Oyle; ry?t so, make round-lyke Fretourys in že maner be-for-sayd, & frye hem vppe, & žat ben y-clepid Ragons, & žanne serue hem forth.

xlix. Hanoney - Take an draw že Whyte & že ?olkys of že Eyroun žorw a straynoure; žan take Oynonys, & schrede hem smal; žan take fayre Boter or grece, & vnneže kyuer že panne žer-with, an frye že Oynonys, & žan caste že Eyroun in že panne, & breke že Eyrouns & že Oynonys to-gederys; an žan lat hem frye to-gederys a litel whyle; žan take hem vp, an serue forth alle to-broke to-gederys on a fayre dyssche.

l. Hagas de Almaynne - Take Fayre Eyroun, že ?olke & že Whyte, & draw hem žorw a straynour; žan take Fayre Percely, & parboyle it in a potte with boyling brože; žan take že ?olkys of Eyroun hard y-sothe, & hew že ?olkys & že Percely smal to-gederys; žan take Sugre, pouder Gyngere, Salt, & caste žer-to; žen take merow, & putte it on a straynourys ende, & lat hange in-to a boyling potte; & parboyle it, & take it vppe, & let it kele, & žan kytte it in smal pecys; žan take že drawyn Eyroun, & put hem in a panne al a-brode, & vnneže ony grece in že panne, & cowche ye ?olkys & že Percely žer-on in že panne, & žan cowche of že Marow pecys žer-on, & žan fold vppe eche kake by-neže eche corner in .iiij. square, as platte, and turne it on že panne one?; let lye a litel whyle; žan take it vp & serue forth.
[leaf 34 bk.]

lj. Cryspe? - Take Whyte of Eyroun, Mylke, & Floure, & a lytel Berme, & bete it to-gederys, & draw it žorw a straynoure, so žat it be renneng, & not to styf, & caste Sugre žer-to, & Salt; žanne take a chafer ful of freysshe grece boyling, & put žin hond in že Bature, & lat žin bature renne dowun by žin fyngerys in-to že chafere; & whan it is ronne to-gedere on že chafere, & is y-now, take & nym a skymer, & take it vp, & lat al že grece renne owt, & put it on a fayre dyssche, & cast žer-on Sugre y-now, & serue forth.

lij. Ryschewys of Marow - Take fayre Flowre & raw ?olkys of Eyroun, & Sugre, & Salt, & pouder of Gyngere, & Safroun, & make fayre cakes; & žan take marow, Sugre, & pouder of Gyngere, & ley it on žin cake, & fold hem to-gederys, & kytte hem in že maner of Rysschewes, & frye hem in freyssche grece, & žanne serue forth.

liij. Lesynges de chare - Take fayre Buttys of Porke; hewe hem, & grynd hem, & caste žer-to Raw ?olkys of Eyroun, & žen putte it in-to a fayre Vesselle; & take Roysonys of corauns, & dates myncyd, & pouder of Gyngere, Pepir, & Safroun, & Sugre, an melle all žes to-gederys; & make fayre past of Sugre & Safroun, & Salt; temper žer-in, & make .ij. fayre flat cakys žer-of, & lay že stuf žer-on al a-brode on že cake al flat; & žan take žat ožer cake, & lay hym al a-brode žer-on; & žan kytte the [supplied by ed.] cakys žorw with an knyf in maner of lesyngys; & žan make fayre bature of Raw ?olkys of Eyroun, Sugre, & Salt, & close že sydys of že lesyng? žer-with, & žan frye hem in fayre grece, & serue forth.

liiij. Fretoure - Take whete floure, Ale ?est, Safroun, & Salt, & bete alle to-gederys as žikke as žou schuldyst make ožer bature in fleyssche tyme; & žan take fayre Applys, & kut hem in maner [leaf 35.] of Fretourys, & wete hem in že bature vp on downne, & frye hem in fayre Oyle, & caste hem in a dyssche; & caste Sugre žer-on, & serue forth.

lv. Chawettys Fryidde - Take & make fayre past of flowre & water, Sugre, & Safroun, & Salt; & žan make fayre round cofyns žer-of; & žen fylle žin cofyns with žin stuf, & keuere žin cofyns with že same past, & frye hem in gode Oyle, & serue forth.

lvj. Tansye - Take fayre Tansye, & grynd in a morter; žanne take Eyroun, že ?olkys & že whyte, & strayne hem žorw a straynoure; & strayne also že Ius of že Tansye, & melle to-gederes; & take fayre Freysche grece, & put žer-on ouer že fyre, tylle it melte; žan caste že stuf žer-on, & gadere to-gedere with a Sawcer or a dysshe, as žou wolt it, lasse ožer more, & turne it in že panne; & žan serue it forth.

lvij. Froyse out of Lentyn - Take Eyroun & draw že ?olkes & že whyte žorw a straynoure; žan take fayre Bef or vele, & sethe it tyl it be y-now; žan hew cold ožer hote, & melle to-gederys že eggys, že Bef, or vele, & caste žer-to Safroun, & Salt, & pouder of Pepir, & melle it to-gederys; žan take a fayre Frying-panne, & sette it ouer že fyre, & caste žer-on fayre freysshe grece, & make it hot, & caste že stuf žer-on, & stere it wel in že panne tyl it come to-gederys wel; cast on že panne a dysshe & presse it to-gederys, & turne it onys, & žanne serue it forth.

lviij. Ryschewys close & Fryez - Take Fygys, & grynd hem smal in a mortere with a lytil Oyle, & grynd with hym clowys & Maces; & žan take it vppe in-to a vesselle, & cast žer-to Pynez, Saundrys, & Roysonys of Coraunce, & mencyd Datys, Pouder Pepir, Canel, Salt, Safroun; [leaf 35 bk.] žan take fyne past of flowre an water, Sugre, Safroun, & Salt, & make fayre cakys žer-of; žan rolle žin stuf in žin hond, & couche it in že cakys, & kyt it, & folde hym as Ruschewys, & frye hem vppe in Oyle; and serue forth hote.

lix. - . [? MS. N or M. ]Nese Bekys - Take Fygys & grynd hem wel; žan take FreysscheSamoun & goode Freyssche Elys wyl y-sothe, & pyke owt že bonys, & grynd že Fyssche with že Fygis, & do žer-to powder Gyngere, Canelle; & take fayre past of [supplied by ed.] Flowre, & make fayre cakys ryth žinne, & take of že fars, & lay on že cake, & close with a-nožer; žen take a Sawcere, & skoure že sydis, & close že cake, & Frye hem wyl in Oyle; & ?if žou wolt haue hym partye, coloure hym with Safroun, Percely, & Sawnderys; & serue forth for a gode fryid mete.

lx. Myle? in Rapeye - Take Fygys & wasche hem clene, and boyle hem in wyne, & grynd hem smal, & draw hem vppe with že Wyne žat žey were sothyn in; žan take flowre of Rys, & Wyne, & draw žorw a straynoure, & do žer-to pouder Gynger, Canelle, Mace?, Quybibe?, & žen take Freyssche Samoun, ožer Pike or gode Freyssche Codlyng; seže it wyl, & pike owt že bonys; žan take perys y-coryd, & grynde hem ry?th smal & wyl with že Fyssche; žan take hard ?olkys of Eyroun sožin, & grynd it wyth-al, & do it in-to žin veselle, & take with Sugre & pouder Gynger, & meng it with že farcere - . [Farcure; stuffing. ] wyl, & presse hem to-gederys; žan make a gode bature of Almaunde mylke & Floure, & do žer-in, & frye hem wyl in Oyle, & ley hem yn a dyssche, & pore on že Sew, & serue forth.

lxj. Cruste Rolle - Take fayre smal Flowre of whete; nym Eyroun & breke žer-to, & coloure že past with Safroun; rolle it on a borde also žinne as parchement, rounde a-bowte as [leaf 36.] an oblye; - . [Oble, sacramental wafer.] frye hem, & serue forth; and žus may do in lente, but do away že Eyroun, & nym mylke of Almaundys, & frye hem in Oyle, & žen serue forth.

lxij. Chawettys a-forsed - Take Merybonys & Porke; hew it an Raw ?olkys of Eyroun, & melle to-gederys with pouder Canelle, Pepir, Gyngere, & Safroun, & Sugre y-now; kyuere hem, frye hem vp in Grece, & serue forth.

lxiij. Fretoure owt of lente - Take Flowre, Milke, & Eyroun, & grynd Pepir & Safroun, & make žer-of a bature; pare Applys, & ster hem, & frye hem vppe.

lxiiij. Towres - Take & make a gode žikke bature of ?olkys of Eyroun, & marow y-now žer-on, pouder pepir, Mace?, clowes, Safroun, Sugre, & Salt; & ?if žou wolt, a litel sože Porke or vele y-choppid; žer-to take žen že whyte of Eyroun, & strayne hem in-to a bolle; žan putte a lytil Saffroun & Salt to že whyte, & sette a panne with grece ouer že fyre, & be-war žat žin grece be nowt to hote; žan putte a litel of že Whyte comade in že panne, & late flete al a-brode as žou makyst a pancake; žen, whan it is sumwhat styf, ley žin comade of žin Eyroun, žat is to saying, of že ?olkys, in že myddel, & caste by že cake round a-bowte, & close hym foure-square, & fry hem vp, & serue hem forth for Soperys in Somere. [gap: ] - . [four pages and a quarter blank here in the MS. ]
[leaf 37 bk.]

I. Tartes de chare - Take Freyssche Porke, & hew it, & grynd it on a mortere; & take it vppe in-to a fayre vesselle; & take že whyte an že ?olkys of Eyroun, & strayne into a Vesselle žorw a straynoure, & tempere žin Porke žer-with; žan take Pynez, Roysonys of Coraunce, & frye hem in freysshe grece, & caste žer-to pouder Pepir, & Gyngere, Canelle, Sugre, Safroun, & Salt, & caste žer-to, & do it on a cofynne, & plante žin cofynne a-boue with Pyne?, & kyt Datys, & gret Roysonys, & smal byrdys, or ellys hard ?olkys of Eyroun; & ?if žou take byrdys, frye hem on a lytel grece or žow putte hem on žin cofynne, & endore with ?olkys of Eyroun, & Safroun, & lat bake til it be y-now, & serue forth.

ij. A-nožer manere - Take Fygys, Roysonys, & Porke, & a lytel brede y-ground y-fere; take hym vppe, & put Pepir y-now žer-to, & Mace?, Clowys, & make žin cofyn, & putte žin comade žer-on.

iij. A-nožer manere - Tak fayre porke y-broylid, & grynd it smal with ?olkys of Eyroun; žan take Pepir, Gyngere, & grynd it smal, & melle it with-al, & a lytel hony, & floryssche žin cofyns with-ynne & with-owte, & hele hem with žin ledys, - . [Lids. ] & late hem bake, & serue forth.

iiij. Daryoles - Take wyne & Fressche brože, Clowes, Maces, & Marow, & pouder of Gyngere, & Safroun, & let al boyle to-gederys, & put žer-to creme, (& ?if it be clowtys, draw it žorwe a straynoure,) & ?olkys of Eyroun, & melle hem to-gederys, & pore že licoure žat že Marow was sožyn yn žer-to; žan make fayre cofyns of fayre past, & put že Marow žer-yn, & mynce datys, & strawberys in tyme of ?ere, & put že cofyns [leaf 38.] in že ovyn, & late hem harde a lytel; žan take hem owt, & put že licoure žer-to, & late hem bake, & serue forth.

v. A-nother manere - Take Pike, Almaunde Milke, & boyle yt žikke, & let it kele; žan take Eyroun & chese, & grynd y-fere, & do žer-to; take pouder Sugre & caste žer-to, & put in žin cofyns, & no?t y-helyd, & bake, & serue forth.

vj. Tartes of Fyssche - Take Fygys, & Roysoynys, & pike an sethe in Wyne; žan take Costardys, Perys, & pare hem clene, & pike out že core, & putte hem in a morter with že frute; žen tak Codlyng or haddok, ožer Elys, & seže hem & pike owt že bonys, & grynd alle y-fere, & do žer-to a lytel wyne, & melle to-gederys: an do žer-to Canelle, Clowys, Mace?, Quybibe?, pouder Gyngere, & of Galyngale, & pepir, & Roysonys of coraunce, and coloure it with Safroun. When žou makyst žin cofyns, žan take gode fat Ele, & culpe hym, & take owt že stonys of Datys, & farce hem; & blaunche Almaundys, & caste žer-to; but fyrste frye hem in Oyle, & couche al žis a-mong, & bete žin cofyns with že ledys, & bake, & serue forth.

vij. Chawettys - Take buttys of Vele, & mynce hem smal, or Porke, & put on a potte; take Wyne, & caste žer-to pouder of Gyngere, Pepir, & Safroun, & Salt, & a lytel veržous, - . [verjuice. ] & do hem in a cofyn with ?olkys of Eyroun, & kutte Datys & Roysonys of Coraunce, Clowys, Mace?, & žen ceuere žin cofyn, & lat it bake tyl it be y-now.

viij. Chawettys - Take Porke y-sode, & mencyd Datys, and grynd hem smal to-gederys; take ?olkys of Eyroun, & putte žer-to a gode hepe, & grene chese putte žer-to; & whan it ys smal y-now, take Gyngere, Canelle, & melle wyl ži commade žer-with, & put in žin cofyns; žan take ?olkys of Eyroun [leaf 38 bk.] hard y-sothe, an kerue hem in two, & ley a-boue, & bake hem; & so no?t y-closyd, serue forth.

ix. Malmenye Furne? - Take gode Milke of Almaundys, & flowre of Rys, & gode Wyne crete, or že brawn of a Capoune, ožer of Fesaunte, & Sugre, & pouder Gyngere, & Galyngale, & of Canelle, & boyle y-fere; & make it chargeaunt, & coloure it with Alkenade, ožer with Saunderys; & ?if it be Red, a-lye it with ?olkys of Eyroun; & make smal cofyns of dow, & coloure hem with-owte, & bake on an ovyn, & coloure with-ynne & wyth-oute; žen haue Hony y-boylid hote, & take a dyssche, & wete žin dyssche in že hony, & with že wete dyssche ley že malmenye & že cofyns; & whan žey ben bake, & žou dressest yn, caste a-boue blaunche pouder, Quybibe?, mace?, Gelofre?; & žanne serue it forth.

x. Rapeye - Take Dow, & make žer-of a brode žin cake; žen take Fygys & Roysonys smal y-grounde, & fyrst y-sode, An a pece of Milwelle or lenge y-braid with-al; & take pouder of Pepir, Galyngale, Clowe?, & mence to-gedere, & ley žin comede on že cake in že maner of a benecodde, y-rollyd with žin hond; žan ouer-caste thy cake ouer ži comade, as it wol by-clippe hit; & with a sawcere brerde go round as že comade lyith, & kutte hem, & so he is kut & close with-al, & bake or frye it, & žanne serue it forth.

xj. Tartes of Frute in lente - Take Fygys & sethe hem wyl tyl žey ben neyssche; žan bray hem in a morter, & a pece of Milwel žer-with; take ham vppe & caste roysonys of coraunce žer-to; žan take Almaundys & Dates y-schred žer-to; žan take pouder of Pepir & meng with-al; žen putte it on žin cofynne, & Safroun žin cofynn a-boue, & opyn hem a-bowte že myddel; & ouer-cast že openyng vppon že lede, - . [lid. ] & bake hym a lytel, & serue forth.
[leaf 39.]

xij. Vn Vyaunde Furne? san? noum de chare - Take stronge Dow, & make a cake sumdele žicke, & make it tow; žan take larde? of Venysoun, or a bere, or of a Bere, & kerue hem žinne as Fylettes of Porke, & lay žin lardys square as a chekyr, & ley žer-vppe a tyne y-makyd of Eyroun vppe-on že tyne; ley žin farsure, y-makyd of Hennys, & of Porke, of Eyroun, & myid brede, & Salt, & chese, yf žou it hast; & žat it be makkyd at .iiij. tymes. Fyrst make žus žin whyte farsure: grynd in a mortere, Gyngere, Canelle, Galyngale; take then almaundys & floure of Rys, and a party of Fleysshe, & caste ther-to in a mortere, & grynd ry?th smal, & temper it with Eyroun. žus make žin ?elow Farsure: nym Safroun, Gyngere, Canel, Galyngale, Brede, & a partye of žin Fleyssche, & grynd it smal in že mortere, & temper it vppe with Eyroun. The žryd maner schal ben blake: nym Gyngere, Canelle, Galyngale, Brede, Eyroun, & Old chese; nym žan Percely, & grynd it smal in a mortere, & wryng it & do it vppe; & do it to žin Fleyssche, & žer-with coloure žin fayre partye of Fleyssche, & ley a party of žin Fleyssche on .iiij. quarterys, but žat že brede be as žin cake; take žen & ley žer-vppe-on žin Fleyssche, & lay žer-vppe-on a grece; a-boue žin grece ley ži cyvey; nym žin žridde cours of žin Flessche, & lay as brode as žin cake, & žan grece, & žer a-bouyn, a cyvey. ¶ ley že iiij. course of žin Fleyssche on .iiij. quarterys as brode as žin cake, & žan grece, & žan a-boue, a cyuey. The .v. cours of žin Fleyssche, ley as brode as žine cake, & žen grece, & žan aboue, a cyuey. Nym že .vj. cours, & lay as brode as žin cake, & žan grece, & žan a cyuey. Nym že .viij. cours of že Fleysshe, & lay as brode as žin cake on .iiij. quarterys, & grece, & žan a cyvey; & a lytel bake hem, & serue forth.
[leaf 39 back.]

xiij. Vn Vyaunde furnez san? nom de chare - Take flowre, Almaunde milke, & Safroune, & make žer-of .iiij. tynez, & frye ži tynez in Oyle; nym žen Almaundys, & draw žer-of mylke ry?t žikke; nym mace?, Quybibe?, & floure of Rys, Canelle, Galyngale; take ženne haddok, Creue?, Perchys, Tenche?, & seže; whan žey ben sothyn, take žin fyssche from že bonys, & bray it ry?t smal with žin Spicerye to-gederys, & make žer-of žin farsure. Whan it is y-makyd, departe it in .iiij. partyis, žat o partye whyte, žat ožer ?elow, že žrydde grene, že ferže blak coloure with Fygys, Roysonys, an Datys; take že firste cours of že Fyssche, of al že .iiij. cours, & ley on žin cyvey a-bouyn žin Fyssche, in .iiij. quarterys, as a chekyr, as brode as žin cake, & caste a-bouyn Sugre of Alysaundre, & žer-vppe-on žine tyne. Nym an-ožer cours, & ley on ži .iiij. quarterys as brode as žin tyne, & žer-vppe-on [supplied by ed.] žin Sugre. Nym že žrydde cours of žin Fyssche, & ley on .iiij. quarterys, & caste a-boue Sugre, & a tyne. Nym že [supplied by ed.] .iiij. cours a-cordant to žin ožer, a-ženched - . [?pinched, A. reads, "a-ženched to-gedre aboue a hole, as a rose." ] to-geder, an a-boue a hole as a rose, & cetera.

xiiij. Pety Pernollys - Take fayre Floure, Safroun, Sugre, & Salt, & make žer-of past; žan make smal cofyns; žen take ?olkys of Eyroun, & trye hem fro že whyte; & lat že ?olkys be al hole, & no?t to-broke, & ley .iij. or .iiij. zolkys in a cofyn; and žan take marow of bonys, to or .iij. gobettys, & cowche in že cofynn; žan take pouder Gyngere, Sugre, Roysonys of coraunce, & caste a-boue; & žan kyuere žin cofyn with že same past, & bake hem, & frye hem in fayre grece, & serue forth.

xv. Doucete? - Take Creme a gode cupfulle, & put it on a straynoure; žanne take ?olkys of Eyroun & put žer-to, & a lytel mylke; žen strayne it žorw a straynoure in-to a bolle; žen take Sugre y-now, & put žer-to, or ellys hony forde faute [leaf 40.] of Sugre, žan coloure it with Safroun; žan take žin cofyns, & put in že ovynne lere, & lat hem ben hardyd; žan take a dysshe y-fastenyd on že pelys ende; & pore žin comade in-to že dyssche, & fro že dyssche in-to že cofyns; & when žey don a-ryse wel, take hem out, & serue hem forth.

xvj. Crustade - Take vele, an smyte in lytel pecys in-to a potte, an wayssche yt fayre; žan take fayre water, & lat yt boyle to-gedere with Percely, Sawge, Sauerey, & Ysope smal y-now an hew; & whan it is on boylyng, take pouder Peper, Canell, Clowys, Maces, Safroun, & lat hem boyle to-gederys, & a gode dele of wyne žer-with. Whan že fleyssche is y-boylid, take it fro že brože al clene, & lat že brože kele; & whan it is cold, take Eyroun, že whyte & že ?olkys, & cast žorw a straynoure, & put hem in-to the brože, so many žat že brože be styf y-now; žen make fayre cofyns, & cowche .iij. pecys or .iiij. of že fleyssche in a cofyn; žan take Datys, & kytte hem, & cast žer-to; žan take pouder Gyngere, & a lytel verious, & putte in-to že brože & Salt; & žan putte že brože on že cofyns, bake a lytel with že fleyssche or žou putte žin lycoure žer-on, & lat al bake to-gederys tyl it be y-now; žanne take [supplied by ed.] yt owt, and serue hem forth.

xvij. Crustade lumbard - Take gode Creme, & leuys of Percely, & Eyroun, že ?olkys & že whyte, & breke hem žer-to, & strayne žorwe a straynoure, tyl it be so styf žat it wol bere hym-self; žan take fayre Marwe, & Datys y-cutte in .ij. or .iij. & Prune?; & putte že Datys an že Prune? & Marwe on a fayre cofynne, y-mad of fayre past, & put že cofyn on že ovyn tyl it be a lytel hard; žanne draw hem out of že ouyn; take že lycour & putte žer-on, & fylle it vppe, & caste Sugre y-now on, & Salt; žan lat bake to-gederys tyl it be y-now; & ?if it be in lente, lef že Eyroun & že Marwe out, [leaf 40, back.] & žanne serue it forth.

xviij. Flathons - Take Milke an ?olkys of Eyroun, & draw it žorw a straynoure with whyte Sugre, ožer blake Sugre, & mylt fayre botter, & putte žer-to, & Salt; & make fayre cofyns, & sette hem on že ouen tyl žey ben hard; žan take a pele with a dyssche on že ende, & fylle že dyssche with žin comade, & pore in-to že cofyns, & lat bake a lytel whyle; žan take hem out in-to a fayre dyssc?, & cast whyte sugre žer-on, & serue fort?.

xix. Venyson y-bake - Take hog?es of Venyson?, & parboyle hem in fayre Water an Salt; & whan že Fleyssche is fayre y-boylid, make fayre past, & cast žin Venyson žer-on; & caste a-boue an be-neže, pouder Pepir, Gyngere, & Salt, & žan sette it on? že ouyn, & lat bake, & serue forth.

xx. Pety Pernauntes - Take fayre Flowre, Sugre, Safroun, an Salt, & make žer-offe fayre past & fayre cofynges; žan take fayre y-tryid ?olkys Raw, & Sugre, an pouder Gyngere, & Raysounys of Coraunce, & myncyd Datys, but not to smal; žan caste al žis on a fayre bolle, & melle al to-gederys, & put in žin cofyn, & lat bake ožer Frye in Freyssche grece.

xxj. Quyncis or Wardouns in past - Take & make fayre Rounde cofyns of fayre past; žan take fayre Raw Quynces, & pare hem with a knyf, & take fayre out že core žer-of; žan take Sugre y-now, & a lytel pouder Gyngere, & stoppe že hole fulle; & cowche .ij. or .iij. wardonys or quynce? in a cofyn, & keuere hem, & lat hem bake; & for defaut of Sugre, take hony; but žen putte pouder Pepir žer-on, & Gyngere, in že maner be-for sayd.

xxij. Lamprouns y-bake - Take lamprounys & skald hem with [gap: reason: blank in MS.] , & make fayre paste, & couche .ij. or iij lamprounys with pouder of Gyngere, Salt, Pepir, & lat hem bake; & leche [leaf 41] Samoun in fayre brode pecys, & bake hem in že maner be-forsayd, & žanne serue forth.

xxiij. Lamprays bake - Take & make fayre round cofyns of fyne past, & take Freyssche lampreys, & late hem blode .iij. fyngerys with-in že tayle, & lat hem blede in a vesselle, & late hym deye in že same vesselle in že same blode; žan take broun Brede, & kyt it, & stepe it in že Venegre, & draw žorw a straynoure; žan take že same blode, & pouder of Canel, & cast žer-to tyl it be broun; žan caste žer-to pouder Pepir, Salt, & Wyne a lytelle, žat it be no?t to strong of venegre. An skald že Lampray, & pare hem clene, & couche hym round on že cofyn, tyl he be helyd; - . [covered. ] žan kyuere hym fayre with a lede, saue a lytel hole in že myddelle, & at - . [Harl. ellys. A. ell, altered to at. ] žat hool, blow in že cofynne with žin mowže a gode blast of Wynde. And sodenly stoppe že hole, žat že wynd a-byde with-ynne, to reyse vppe že cofynne, žat he falle nowt a-dowune; & whan he is a lytel y-hardid in že ouen, pryke že cofyn with a pynne y-stekyd on a roddys ende, for brekyng of že cofynne, & žan lat bake, & serue fort? colde. And when že lamprey is take owt of že cofynne & etyn, take že Syrippe in že cofynne, & put on a chargere, & caste Wyne žer-to, an pouder Gyngere, & lat boyle in že fyre. Than take fayre Paynemayn y-wette in Wyne, & ley že soppis in že cofynne of že lamprey, & ley že Syrippe a-boue, & ete it so hot; for it is gode lordys mete.

xxiiij. Tartes de chare - Take Freyssche Porke, & hew it; & grynd it in a mortere, & take it vppe in-to a fayre vesselle; & take že whyte of Eyroun & že ?olke, y-tryid žorw a straynoure; & temper žin porke žer-with; & žan take Pyne?, & Raysonys of Coraunce, & frye hem in Freyssche grece, & caste žer-to [leaf 41, bk.] pouder Pepir & Gyngere, Canel, Sugre, Safroun, Salt, & caste žer-to; & do it on a cofynne, & plante že cofynne a-boue with Prune?, & with Datys, & gret Roysonys of Coraunce, & smal Byrdys, or ellys harde ?olkys of Eyroun; & yf žow tage - . [take. ] Byrdys, frye hem in grece or žou putte hem in že cofyn?; & žan keuere žin cofynne; & žan endore it with ?olkys of Eyroun, & with Safroune, & late yt bake tyll it be y-now; & žan serue forth.

xxv. Rastons - Take fayre Flowre, & že whyte of Eyroun, & že ?olke, a lytel; žan take Warme Berme, & putte al žes to-gederys, & bete hem to-gederys with žin hond tyl it be schort & žikke y-now, & caste Sugre y-now žer-to, & ženne lat reste a whyle; žan kaste in a fayre place in že oven, & late bake y-now; & žen with a knyf cutte yt round a-boue in maner of a crowne, & kepe že cruste žat žou kyttyst; & žan pyke al že cromys withynne to-gederys, an pike hem smal with žin knyf, & saue že sydys & al že cruste hole with-owte; & žan caste žer-in clarifiyd Boter, & Mille - . [melle A. (mix). ] že crome? & že botere to-gedere?, & keuere it a-?en with že cruste, žat žou kyttest a-way; žan putte it in že ovyn a?en a lytil tyme; & žan take it out, & serue it fort?.

xxvj. Darioles - Take Wyne, an Freyssche brože, & Clowes, & Maces, & Marwe, pouder Gyngere, Safroun, & lat al boyle to-gederys, & Creme, (?if it be clowty, draw it žorw a straynoure,) & ?olkys of Eyroun, & melle hem to-gederys, & pore že lycoure žat že marwe was sothe in, žer-to; žen make fayre cofyns, & put že Marwe žer-in, & mence Datis, & Strawberys in tyme of ?ere, & sette že cofyns - . [Cofyns A., fyre Harl. ] in že ovenne, & lat hem hard a lytelle, & take hem out, & put že lycoure žer-to, & lat bake; & serue forth.

xxvij. Pye? de pare? - Take & smyte fayre buttys of Porke, & buttys of Vele, to-gederys, & put it on a fayre potte, & do žer-to Freyssche [leaf 42.] brože, & a quantyte of wyne, & lat boyle alle to-gederys tyl yt be y-now; žan take it fro že fyre, & lat kele a lytelle; žan caste žer-to ?olkys of Eyroun, & pouder of Gyngere, Sugre, & Salt, & mynced Datys, & Roysonys of Coraunce; žen make fayre past, and cofynnys, & do žer-on; kyuer it, & let bake, & serue forth.

xxviij. Potrous - Take a schouyl of yron?, & hete it brennyng hote; & žan take it owt of že fyre, & fille it fulle of Salt; žan make a pitte in že Salt al holow, že schap of a treen dyssche; & sette že panne & že Salt ouer že fyre a-?en, tyl že Salt be brennyng hote; & žan caste žin whyte & že ?olkys of Eyroun in-to že hole of že Salte, & lat seže ouer že fyre tyl it be half harde; & žan put a dyssche half fulle of Salt; & žan take a dressoure knyf, & put vnderneže že Salt in že panne, & hef - . [Heave; lift. ] it vppe so fayre, žat že cofyn with že Eyroun breke no?t; žan sette it on že dyssche wyth že Salt, & žan serue it forth.

xxix. Flampoyntes bake - Take fayre Buttes of Porke, & seže hem in fayre Watere, & clene pyke a-way že bonys & že Synewes, & hew hem & grynd hem in a mortere, & temper with že Whyte of Eyroun, & Sugre, & pouder of Pepir, & Gyngere, & Salt; žan take neyssche Cruddis, grynd hem, & draw žorw a straynoure; & caste žer-to Aneys, Salt, pouder Gyngere, Sugre; & žan take že Stuffe of že Porke, & putte it on euelong cofyn of fayre past; & take a fežer, & endore že Stuffe in že cofyn with že cruddys; & whan it is bake, take Pyne?, & clowys, & plante že cofyn a-boue, a rew of on, & rew of a-nožer; & žan serue forth.

xxx. Sew trappe - Take .ij. lytel eržen pannys, & sette on že colys - . [A. on že colys, Harl. vp colde. ] tyl žey ben hote; make a dyssche-fulle of žikke bature of Floure & Watere; take & grece a lytel žat ožer panne, & do že bater žer-on; & lat renne al a-bowte že panne, so žat že pan be al [leaf 42 back.] y-helyd; take & sette že panne a-?en ouer že fyre of colys; do žat ožer panne a-boue žat ožer panne, tyl it be y-baken y-now; whan it is y-bake, žat it wol a-ryse fro že eggys of že panne, take kydes Fleyssche & ?ong porke, & hew it; take Percely, ysope, & Sauerey and hew hit [supplied by ed.] - . [Added from A.] smal y-now; & žrow a-mong že Fleyssche; - . [A. adds "[take salt and do žer-to, take the fleysshe] and do hit on že panne." ] & do it in a panne, & že cofynne, do it to že colys; hele it with žat ožer panne, & do colys a-bouyn, & lat baken wyl; whan it is y-now, take Eyroun, & breke hem; take že ?olkes, & draw žorw a straynoure: caste to že ?olkys Hwyte Sugre, Gyngere, Canelle, Galyngale; sture it wyl to-gederys; take al žis, & sette a-doun že panne, & cast in a-bouyn že cofynne in že panne: sture it to-gederys; hele it a?enward with žat ožer panne, & lay colys a-boue, & lat bake wyl tyl it be y-now; take yt owt of že panne, & do it out y-hole, or as moche as žow wolt, & žanne serue it forth.

xxxj. Herbelade - Take Buttes of Porke, & smyte hem in pecys, & sette it ouer že fyre; & seže hem in fayre Watere; & whan it is y-sože y-now, ley it on a fayre bord, & pyke owt alle že bonys, & hew it smal, & put it in a fayre bolle; žan take ysope, Sawge, Percely a gode quantite, & hew it smal, & putte it on a fayre vesselle; žan take a lytel of že brože, žat že porke was sožin in, & draw žorw a straynoure, & caste to že Erbys, & ?if it a boyle; ženne take owt že Erbys with a Skymoure fro že brože, & caste hem to že Porke in že bolle; žan mynce Datys smal, & caste hem žer-to, & Roysonys of Coraunce, & Pyne?, & drawe žorw a straynoure ?olkys of Eyroun žer-to, & Sugre, & pouder Gyngere, & Salt, & coloure it a lytel with Safroune; & toyle yt with žin hond al žes to-gederys; žan make fayre round cofyns, & harde hem a lytel in že ovyn; žan take hem owt, & wyth a [leaf 43.] dyssche in žin hond, fylle hem fulle of že Stuffe; žan sette hem žer-in a-?en; & lat hem bake y-now, & serue forth.

xxxij. A bake Mete - Take an make fayre lytel cofyns; žan take Perys, & ?if žey ben lytelle, put .iij. in a cofynne, & pare clene, & be-twyn euery pere, ley a gobet of Marow; & yf žou haue no lytel Perys, take grete, & gobet ham, & so put hem in že ovyn a whyle; žan take žin commade lyke as žou takyst to Dowcetys, & pore žer-on; but lat že Marow & že Pecy? - . [A. perys. ] ben sene; & whan it is y-now, serue forth.

xxxiij. A bake Mete Ryalle - Take & make litel cofyns, & take Chykonys y-sože; ožer Porke y-sože, & smale y-hackyd; ožer of hem bože: take Clowys, Maces, Quybibes, & hakke with-alle, & melle yt with cromyd Marow, & lay on Sugre y-now; žan ley it on že cofynne, & in že myddel lay a gobet of marow, & Sugre round a-bowte y-now, & lat bake; & žis is for soperys.

xxxiiij. Crustade Ryal - Take & pyke owt že marow of bonys as hool as žou may; žen take že bonys, an seže hem in Watere, or - . [A. til that. ] that že brože be fat y-now; žen take Almaundys, & wayssche hem clene, & bray hem, & temper hem vppe with že fat brože; žan wyl že mylke be broun; žen take pouder Canelle, Gyngere, & Sugre, & caste žer-on; žan take & make fayre cofyns, & lat hem hard in že ovyn; žan take Roysonys of coraunce, & ley in že cofynne, & taylid Datys y-kyt a-long; žen take Eyroun a fewe, y-straynid, & swenge a-mong že Milke že ?olke; žen take the botmon of že cofynne žer že Marow schal stonde, & steke žer gret an long gobettys žer-on vppery?t, & lat bake a whyle; žen pore žin comade žer-on halful, & lat bake; & whan yt A-rysith, it is y-now; žen serue forth.

xxxv. Crustade - Take a cofyn, & bake hym drye; žen take Marw-bonys [leaf 43 back.] & do žer-in; ženne nym hard ?olkys of Eyroun, & grynde hem smal, & lye hem vppe with Milke; žan nym raw ?olkys of Eyroun, & melle hem a-mong chikonys y-smete, & do žer-inne; & yf žou luste, Smal birdys; & a-force wyl žin comade with Sugre or hony; žan take clowys, Mace?, Pepir, & Safron?, & put žer-to, & salt yt; & žan bake, & serue forth.

xxxvj. Crustade gentyle - Take a Cofyn y-bake; žan grynd Porke or Vele smal with harde ?olkys - . [A. adds and rawe ?olkes. ] of Eyroun; žan lye it with Almaunde Milke, & make hem stondyng; take Marow of bonys, & ley on že cofynne, & fylle hem fulle with žin comade, & serue forth.

xxxvij. Doucettes - Take Porke, & hakke it smal, & Eyroun y-mellyd to-gederys, & a lytel Milke, & melle hem to-gederys with Hony & Pepir, & bake hem in a cofyn, & serue forth.

xxxviij. Doucettes a-forcyd - Take Almaunde Milke, & ?olkys of Eyroun y-melled to-gederys, Safroun, Salt, & hony; dry žin cofyn, & ley žin Maribonys žer-on, & caste žin comade žer-on, & serue forth.

xxxix. Daryoles - Take Milke an Eyroun, & že fatte of že Freyssche brože, Pepir, & Safroun, & Hony; dry žin cofyn, & caste žin comade žer-on, & serue forth.

xl. Daryoles - Take croddys of že deye, & wryng owt že whey; & take ?olkys of Eyroun nowt to fewe, ne no?t to many, and strayne hem bože to-gederys žorw a straynour, & žan hard žin cofynne, & ley žin marew žer-in; & pore žin comade žer-on, an bake hem, & serue hem forth.

xlj. Flathouns in lente - Take & draw a žrifty Milke of Almandes; temper with Sugre Water; žan take hardid cofyns, & pore žin comad žer-on; blaunche Almaundis hol, & caste ther-on Pouder Gyngere, Canelle, Sugre, Salt, & Safroun; bake hem, & serue forth.
[leaf 57]
- . [This Contents (between square brackets) is in a much later hand, probably 18th century.][CONUIUIAQuędam Antiqua, viz.Conuiuium

1. Regis H. 4. in coronatione suā Ao Dni. 1399. apud Westmonasterium. 2. Conuiuium Regis supradicti in nuptiis Ao Dni. apud Wyntoniam. 3. Conuiuium Domini de La Grey, incerti temporis. 4. Conuiuium Ricardi Flemming Episcopi Lincolniensis, incerti temporis: ille tamen ibidem Episcopus institutus a Papa Ao Do 1420, circa annum nonum Regis H. 5. 5. Conuiuium ad funeralia Nicholai Bubbewith, Episcopi Bathonensis et Wellensis, die 4o Dec. Ao Do 1424, ao 3o H. 6. 6. Conuiuium Johannis Stafford, qui successit Nicholao Bubbewith pręfato, in inductu suo ad Episcopatum Bathonensis et Wellensis, die 16 Sept. Ao Do 1425. 7. Conuiuium in nuptijs Comitis Devonię, incerti temporis.]
[Harl. 279, leaf 45]
Conuiuium domini Henrici Regis quarti, In coronacione sua apud Westmonasterium. [At the Coronation of King Henry IV at westminster]

Le primer cours.
Braun en peuerarde.
Viaund Ryal.
Teste de senglere enarme?.
Graund chare.
Capoun de haut grece.
Crustade Lumbarde.
Storieoun, graunt luces.
A Sotelte.

Le .ij. cours.
Venyson en furmenty.
Porcelle farce enforce.
Venyson Roste.
Pulle endore.
Graunt tartez.
Braun fryez.
Leche lumbarde.
A Sotelte.

Le .iij. cours.
Quyncys in comfyte.
Smal byrdys.
Pome dorreng.
Braun blanke leche.
Eyroun engele. - . [i.e. iced eggs. ]
Pety perneux.
Pottys of lylye.
A Sotelte.

Conuiuium Regis supradicti in nupcijs apud Wyntoniam.

Le .j. cours.
Fylettys in galentyne.
Vyaund Ryalle.
Grosse chare.
Capoun of haut grece.
[leaf 45, back.]
A Sotelte.

Le .ij. cours.
Venyson with furmente. Potage.
Pulcynges farce?.
Leche fryez.
Braun bruse.
A Sotelte.

Le .iij. cours
Creme de Almaundys.
Perys in Syryppe.
Venyson Rostyd.
Smale byrdys.
A Sotelte.

Ibidem conuiuium de pissibus. [The supreme entertainment]

Le .j. cours.
Vyaund Ryal.
Sew lumbarde.

Salt Fysshe.
Laumpreys pouderyd.
Samoun Rostyd.
Crustade Lumbarde.
A sotelte.

Le .ij. cours.
Purpayis en furmente.
Lampreys in past.
Leche fryez.
Coronys for a sotelte.

Le .iij. cours.
Creme of Almaunde.
Perys in syrippe.
Tenche enbrace.
Floundrys fryid.
Lamprey Rostyd.
Elys Rostyd.
Lochys & colys.
Crabbe au Creueys.
Egle coronys in sotelte.

In Festo Sancte Trinitatis in cena. [The supper feast of the Holy Trinity]

Le .j. cours.
Chykonys y-boylid.
Pygge en Sage.
Spaulde de Motoun.
Capoun Rostyd.

Le .ij. cours.
Venysoun en brože.
Kyde Rostyd.
Venysoun Rostyd.
Pety perneux.

Le iij. cours.

Conuiuium domini de la Grey.

Le .j. cours.
Rys Moleyn?.
Vyaunde bruyse.
Bakunde Heryng.
Gros Salt fysshe.
Salt Samoun.
Salt Elys.
Fryid Marlyng.
Grete Pyke.
Bakyn Elys.

Le .ij. cours.
Compost. } Potage.
Brode canelle.} Potage.
Plays fryid.
Trayne Roste.
Vn Lechemete.

Le .iij. cours.
Creme of Almaundys.
Elys & Lamprouns Rostyd.
Breme de Mere.
Pyuenade in paste.
Leche lumbarde.

Conuiuium Flemmynge, Lincolniensis Episcopi. [Entertainment Fleming, Bishop of Lincoln.]

Le .j. cours.
Perrey fyn.} potage.
Rapeye. } potage.
Grete taylys of Milwelle, An lenge. - . [i.e. "Great tails of Milwell and Ling:" see next page, near foot.]
Samoun pollys.
Salt Elys with galentyne.
Gode Pyke an fat.
Grosse tarte?.

Le .ij. cours.
Lampreys in galentyne.
Vyand Ryal.
Elys an Lampronys Rostyd.

Le .iij. cours.
Creme de .ij. colourys.
Samon freysshe.
Breme de Mere.
Purpeys Rostyd.
Goions fryid.

Conuiuium Johannis Chaundelere, Episcopi Sarum, in introitu episcopatus sui: in carnibus. [The enthronement of John Chandler, Bishop of Salisbury, with meat.]

Le .j. cours.
Furmenty en Venyson.
Vyaund cyprys.
Capoun boilys.
Pomys en gele.
[leaf 47.]
Vn lechemete.
Tart Ryal.
Vn sotelte. Agnus dei.

Le .ij. cours.
Vyaund Ryal. } Potage.
Blandyssorye.} Potage.
Venysoun Rostyd.
Pulsous farce.
Vn leche.
Crustade Ryal.
Vn sotelte: a Lebarde.

Le .iij. cours.
Mammenye Ryal.
Vyaunt Ardant.
Vn lechemete.
Frytourys Lumbard.
Payn Puffe.
Vn Sotelte: Aquila.

Conuiuium domini Nicholai Bubbewyth, nuper episcopi Bathonensis & Wellensis ad funeralia; videlicet, quarto die decembris, anno domini Millesimo.[Sir Nicholas Bubbewyth entertainment, late bishop of Bath and Wells to the funeral.]

Le .j. cours.
Nomblys de Roo.
Braun, cum Mustard.
Chynes de porke.
Capoun Roste de haut grece.
Swan Roste.
Heroun Rostyd.
Aloes de Roo.
Puddyng de Swan necke.
Vn Lechemete.
Vn bake, videlicet Crustade.

Le .ij. cours.
Ro Styuyd.
Connyng Rostyd.
Fesaunt Rostyd.
Wodecokke Roste.
[leaf 47, back.]
Pertryche Roste.
Plouer Roste.
Snytys Roste.
Grete byrdes Rosted.
Larkys Rostyd
Vennysoun de Ro Rostyd.
Vn leche.
Payn puffe.
Colde bakemete.

Conuiuium de piscibus pro viris Religiosis ad funeralia predicta. [Fish feast for religious men attending the funeral]

Le .j. cours.
Elys in sorry.
Bakoun heryng.
Mulwyl taylys.
Lenge taylys.
Jollys of Samoun.
Merlyng sože.
Grete Plays.

Leche barry.
Crustade Ryal.

Le .ij. cours.
Crem of Almaundys.
Freysse hake.
Solys y-sože.
Gurnyd broylid with a syryppe.
Brem de Mere.
Menus fryid.
Elys y-rostyd.
Leche lumbard.
Grete Crabbys.
A cold bakemete.

Conuiuium Johannis Stafforde, Episcopi Wellensis in inductu Episcopatus sui, videlicet [Guests of John Stafford, Bishop of Wells, at the beginning of his bishopric]

Le .j. cours.
Furmenty with venysoun.
Kede Roste.
Capoun de haut Grece.
A leche.
[leaf 48.]
Crustade Ryal.
Frutoure Samata.
A soltelte, a docter of lawe.

Le .ij. cours.
Blaunche Mortrewys.
Vyand Ryal.
Chykonys doryd.
Veysoun Rostyd.
A leche.
Pystelade chaud.
Pystelade fryid.
Frytoure damaske.
A sotelte, Egle.

Le .iij. cours.
Creme Moundy.
Pety Curlewe.
Venysoun Roste.
Oxyn kynÆ.
Herte de Alouse.
Smale byrdys.
Dowcet Ryal.
Petelade Fryid.
Eggys Ryal.
Brawn fryid.

A sotelte, Sent Andrewe.
Vyn dowce.

Pro inferiori parte Aule, & in alijs locis.

Le .j. cours.
Furmenty with venysoun.
Kede Roste.
A bakemete.

Le .ij. cours.
[leaf 48 back.]
Venysoun Rosted.
Bakemete chaud.
Bakemete fryid.

A Ryal Fest in že Feste at že weddyng of že Erle of Deuynchire.

Le .j. cours.
Furmenty with venysoun.
Vyand Goderygge.
Vele Roste.
Swan with chawderoun. - . [A. chaudewyne. ]
Vn leche.
Vn Fryid mete.
Vn pasty, cooperta.
A sotelte: Ceruus.

Le .ij. cours.
Vyand Motleg?.
Chykonys endoryd.
Venyson Rosted.
I. leche.
Vn Fryid mete.
I. paste Crustade.
A colde Bakemete.
A sotelte: Homo.

Le .iij. cours.
Datys in comfyte.
Mawlard de la Ryuer.
Pomez endoryd.
I. Leche.
Payn Puffe.
A sotelte: Arbor.

Pro inferiori parte Auli.

Le .j. cours.
Venyson en Brože.
Spawdys - . [Spaut or Spaud, Shoulder. ] de Motoun.

Chykonys Roste.
Pygge in Sawge.
Venysoun bake. - . [A. venysoune rostid. ]
Le. ij. cours.
Caudel Ferry.
Venysoun Roste. - . [A. adds in syrup. ]
Vn Leche. - . [A. adds 'mete,' and also adds Vn fryide mete after.]

End of Harl. MS. 279. [supplied by ed.]

Ab. 1450 AD.

Oyle Soppes … lxiij. 115
Capon en Counfyt … Cij.115
Cokentrice … Ciij. 115
Crane roste … Cvij. 116
Fesaunt rost … Cviij. 116
Heron rost … Cx. 116
Bitore roste … Cxj.116
Egrett rost … Cxij.116
Plouer rost … Cxix.117
Snyte rost … Cxx.117
Sturgeon buille ou turbutt … Cxlvj.117
Charlette … Clxxviij.117

Oyle Soppes. Capitulum lxiiij.-Take and buille mylke, and take yolkes of eyren? tryed fro the white, and draw hem; then cast to the milke and hete it, butt lete it nat buille, & [leaf 34b.] styrre it well till it be summe-whate thikke: then cast ther-to sugre and salte, and cutt feyre paynemayne in soppes, & cast the soppes there-on, & serue it fort? in maner of potage.

Capon? en Counfyt. Capitulum cij.-Take fress? broth, and wyn?, & persely, & saverey, and a litell sauge, and lete buille to-gedrys: and crome ther-to herde [leaf 47b.] yolkes of eyren? tyll it be well thykke, and kest ther-to pouudre of gyngeuere y-nog?, & vertious, and salt, and saffron?; and take a good rosted capon?, & ley hym in a chargeur, & ryse the legges and the wynges, butt set [supplied by ed.] ham nott fro the body; and kest on the capon? the licour all hotte, & serue it fort?.

Cokentrice. Capitulum ciij.-Scalde a capon? clen?, & smyte hem in-to the wast oueretwarde, and scaude a pygge, and draw hym, & smyte hym in the same maner; and then sewe the forthyr parte of the capon? and the hyndyr parte of the pygge to-gedrys, and the forther parte of the pygge [leaf 48.] and the hynder parte of the capon? to-gedyr: then draw the whyte & the yolkes of eyren?, and cast ther-to, and svette of a schepe, and saffron?, & salt, and pouudre of gyngeuere, and grated brede; and medle all to-gedre wit? thynÆ honde, and putt it in the cokentrice, and putt it on a spite, and roste hem; and endore hem with yolkes of eyren?, and pouudre of gyngeuere, and saffron?, & ioiss? of persely or malves, & draw hem, and endore hem all abowte in euery perty of hym?.

Crane roste. Capitulum c.vij.-Take a crane, and cutt hym in the rofe of the mouth, and lete him blede to deth: and cast a-wey the blode, and schalde hym, & draw hym vndyr the wynge or att the vent, & folde vpp hys legges att the kneys vndir the thye; & cutt of the wyngys next iunte the body,*. [i.e. cut off the wings at the joint next to the body. ] and lete hym haue hys heuede & hys necke on; saue take awey the wesyng, [leaf 50.] and wynde the necke a-boute the spyte, and bynde hit, & putt the bille in the body and the golett; and reyse the wynges and the legges as of a gose; and yiff žou schalt sauce hym, mynce hym fyrst, and sauce hym withe pouudre of pepyr, and gyngeuere & mustarde, vynegre & salt, and serue hym fort?.

Fesaunt rost. Capitulum cviij.-Lete a fesaunt blode in the mouth, and lete hym blede to deth; & pulle hym, and draw hym, & kutt a-wey the necke by the body, & the legges by the kne, & perbuille hym, & larde hym, and putt the knese in the vent: and rost hym, & reise hym vpp, hys legges & hys wynges, [leaf 50b.] as off an henne; & no sauce butt salt.

Heron? rost. Capitulum c.x.-Take an heron?, & lete hym blode in the mout? as an crane, & scalde hym & draw hym att the vent as a crane; and cutt awey the boon? of the necke, & folde the necke a-boute the spite, and putt the hede ynne att the golet as a crane; & breke awey the boon? fro the kne to the fote, and lete the skyn be stille, and cutt the wyng att the Joynte next the body, and putt hem on a spite: and bynde hys legges to the spyte with the skynne of the legges, & lete rost, & reyse the legges and the wynges as of a crane, and sauce hym with vynegre, and mustard, and pouudre of gyngeuere, & sett hym fort?.

Bitore roste. Capitulum cxj.-Slee a bytour in the mout? as an heron?, & draw hym as an henne, and fold vppe hys legges as a crane; & lete the wynges be on, & take the boon? of the [leaf 51b.] necke all awey as of an heron?: & putt the hedde in the golet or in the shuldre, and rost hym; and ryse the legges & the wynges as žou dost of an heron, & no sauce butt salt: & sett hym fort?.

Egrett rost. Capitulum cxij.-Breke an egrettes nekke, or cut the rofe of hys mout?, as of a crane, & scalde hym, and draw hym as an henne; & cutt of hys wynges by the body, and the heued & the necke by the body, & folde hys legges as a bitore, & rost hym: & no sauce butt salt.

Plouer rost. Capitulum Cxix.-Breke the skulle of a plouere, & pull hym drye, and draw hym as a chike, and cutte the legges and the wynges by the body, and the heued and necke all-so, & roste hym, and reyse the legges and wynges as an henne: and no sauce butt salt.

Snyte rost. Capitulum Cxx.-Slee a snyte as a plouere, & lete hys necke be hole saue the [leaf 53b.] wesyng; and lete hys heuede be on, and putt it in the schuldre, and folde vppe his legges as a crane, & cutt his wynges and roste hym, & reyse hys legges and wynges as an henne; & no sauce butt salt.

Sturgeon? buille ou turbutt. Capitulum Cxlvj. Draw a turbutt or a sturgeon?, and chyn? hym, & cutt them? in brode pecis; and buille hem in water and salt y-nogh, and serue hym fort? colde, a pece or too in a diss? with vert sauce: and cast persely leves wette in vynegre on hym.

Charlete. Capitulum Clxxviij.-Set? melke yn a pott and cast ther-to salt and saffron?; & hew feyre buttes of calues or of porke small, and cast ther-to: and draw the white & yolkes of eyren?, and cast to the licour when it builleth, and a litell ale, and stirre it till it crudde. and yiffe žou wilt haue it forced, hete milke scaldyng hoote, and cast ther-to rawe yolkes of eyren? and poudre of gyngeuere, and sugre & clowes & maces, & lete natt fully buille; and press the cruddes in feyre [leaf 76.] lenyn? cloth, & less? it, & ley too or thre lesshes in a diss?: & cast the farsyng ther-on, & serue it forth hote.

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