LAUMPREYS IN GALYNTYNE. XX.VI. VI.
Take Laumpreys and sle  hem with vynegur oþer with white wyne & salt, scalde hem in water. slyt hem a litel at þer nauel…. & rest a litel at the nauel. take out the guttes at the ende. kepe wele the blode. put the Laumprey on a spyt. roost hym & kepe wel the grece. grynde raysouns of coraunce. hym up  with vyneger. wyne. and crustes of brede. do þerto powdour of gyngur. of galyngale . flour of canel. powdour of clowes, and do þerto raisouns of coraunce hoole. with þe blode & þe grece. seeþ it & salt it, boile it not to stondyng, take up the Laumprey do hym in a chargeour , & lay þe sewe onoward, & serue hym forth.
 sle. slay, kill.
 hym up. A word seems omitted; _drawe_ or _lye_.
 of galyngale, i. e. powder. V. No. 101.
 Chargeour. charger or dish. V. No. 127.
LAUMPROUNS IN GALYNTYNE. XX.VI. VII.
Take Lamprouns and scalde hem. seeþ hem, meng powdour galyngale and some of the broth togyder & boile it & do þerto powdour of gyngur & salt. take the Laumprouns & boile hem & lay hem in dysshes. & lay the sewe above. & serue fort.
LOSEYNS  IN FYSSH DAY. XX.VI. VIII.
Take Almandes unblaunched and waisthe hem clene, drawe hem up with water. seeþ þe mylke & alye it up with loseyns. cast þerto safroun. sugur. & salt & messe it forth with colyandre in confyt rede, & serue it forth.
 Loseyns. _Losyns_, Contents.
SOWPER OF GALYNTYNE . XX.VI. IX.
Take powdour of galyngale with sugur and salt and boile it yfere. take brede ytosted. and lay the sewe onoward. and serue it forth.
 Sowpes of Galyntyne. Contents has _in_, recte. _Sowpes_ means Sops.
SOBRE SAWSE. XX.VI. X.
Take Raysouns, grynde hem with crustes of brede; and drawe it up with wyne. do þerto gode powdours and salt. and seeþ it. fry roches, looches, sool, oþer ooþer gode Fyssh, cast þe sewe above, & serue it forth.
COLD BREWET. XX.VI. XI.
Take crome  of almaundes. dry it in a cloth. and whan it is dryed do it in a vessel, do þerto salt, sugur, and white powdour of gyngur and Juys of Fenel and wyne. and lat it wel stonde. lay full & messe & dresse it forth.
 crome. crumb, pulp.
PEERES  IN CONFYT. XX.VI. XII.
Take peeres and pare hem clene. take gode rede wyne & mulberes  oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take hem up, make a syryp of wyne greke. oþer vernage  with blaunche powdour oþer white sugur and powdour gyngur & do the peres þerin. seeþ it a lytel & messe it forth.
 Peeres. pears.
 mulberes. mulberries, for colouring.
 Vernage. Vernaccia, a sort of Italian white wine. V. Gloss.
EGURDOUCE  OF FYSSHE. XX.VI. XIII.
Take Loches oþer Tenches oþer Solys smyte hem on pecys. fry hem in oyle. take half wyne half vynegur and sugur & make a siryp. do þerto oynouns icorue  raisouns coraunce. and grete raysouns. do þerto hole spices. gode powdours and salt. messe þe fyssh & lay þe sewe aboue and serue forth.
 Egurdouce. Vide Gloss.
 icorue, icorven. cut. V. Gloss.
COLDE BREWET. XX.VI. XIIII.
Take Almaundes and grynde hem. take the tweydel  of wyne oþer the þriddell of vynegur. drawe up the Almaundes þerwith. take anys sugur & branches of fenel grene a fewe. & drawe hem up togyder with þer mylke take poudour of canell. of gyngur. clowes. & maces hoole. take kydde oþer chikenns oþer flessh. & choppe hem small and seeþ hem. take all þis flessh whan it is sodenn & lay it in a clene vessel & boile þer sewe & cast þerto salt. þenne cast al þis in þe pot with flesh. &ter. 
 Tweydel. Two parts.
 &ter. i. e. serue forth.
PEVORAT  FOR VEEL AND VENYSOUN. XX.VI. XV.
Take Brede & fry it in grece. drawe it up with broth and vynegur, take þerto powdour of peper & salt and sette it on the fyre. boile it and messe it forth.
 Pevorat. Peverade, from the pepper of which it is principally composed.
SAWSE  BLAUNCHE FOR CAPOUNS YSODE. XX.VI. XVI.
Take Almandes blaunched and grynd hem al to doust. temper it up with verions and powdour or gyngyner and messe it forth.
 Sawse. _Sawce_, Contents. As No. 137.
SAWSE NOYRE FOR CAPOUNS YROSTED. XX.VI. XVII.
Take the lyuer of Capons and roost it wel. take anyse and greynes de Parys . gyngur. canel. & a lytill crust of brede and grinde it smale. and grynde it up with verions. and witþ grece of Capouns. boyle it and serue it forth.
 de Parys. Of Paradise. V. Pref.
GALYNTYNE . XX.VI. XVIII.
Take crustes of Brede and grynde hem smale, do þerto powdour of galyngale, of canel, of gyngyner and salt it, tempre it with vynegur and drawe it up þurgh a straynour & messe it forth.
 Galyntyne. Galentyne, Contents.
GYNGENER . XX.VI. XIX.
Take payndemayn and pare it clene and funde it in Vinegur, grynde it and temper it wiþ Vynegur, and with powdour gyngur and salt, drawe it thurgh a straynour. and serue forth.
 Gyngener. From the powder of Ginger therein used.
VERDE  SAWSE. XX.VII.
Take parsel. mynt. garlek. a litul serpell  and sawge, a litul canel. gyngur. piper. wyne. brede. vynegur & salt grynde it smal with safroun & messe it forth.
 Verde. It has the sound of _Green-sauce_, but as there is no Sorel in it, it is so named from the other herbs.
 a litul serpell. Wild thyme.
SAWSE NOYRE FOR MALARD. XX.VII. I.
Take brede and blode iboiled. and grynde it and drawe it thurgh a cloth with Vynegur, do þerto powdour of gyngur ad of peper. & þe grece of the Maulard. salt it. boile it wel and serue it forth.
CAWDEL FOR GEES. XX.VII. II.
Take garlec and grynde it smale. Safroun and flour þerwith & salt. and temper it up with Cowe Mylke. and seeþ it wel and serue it forth.
CHAWDOUN  FOR SWANNES XX.VII. III.
Take þe lyuer and þe offall  of the Swannes & do it to seeþ in gode broth. take it up. take out þe bonys. take & hewe the flessh smale. make a Lyour of crustes of brede & of þe blode of þe Swan ysoden. & do þerto powdour of clowes & of piper & of wyne & salt, & seeþ it & cast þe flessh þerto ihewed. and messe it forth with þe Swan.
 Chawdoun. V. Gloss.
 offall. _Exta_, Gibles.
SAWSE CAMELYNE . XX.VII. IIII.
Take Raysouns of Coraunce. & kyrnels of notys. & crustes of brede & powdour of gyngur clowes flour of canel. bray it  wel togyder and do it þerto. salt it, temper it up with vynegur. and serue it forth.
 Camelyne. Qu. if _Canelyne_ from the _Fluor of Canel_?
 bray. bray.
LUMBARD MUSTARD. XX.VII. V.
Take Mustard seed and waishe it & drye it in an ovene, grynde it drye. farse it thurgh a farse. clarifie hony with wyne & vynegur & stere it wel togedrer and make it thikke ynowz. & whan þou wilt spende þerof make it tnynne with wyne.
NOTA. XX.VII. VI.
Cranes  and Herouns shul be armed  with lardes of Swyne. and eten with gyngur.
 Cranes. A dish frequent formerly at great tables. Archaologia, II. p. 171. mentioned with Herons, as here, Ms. Ed. 3. where the same Recipe occurs. et v. Lel. Coll. IV. p. 226. VI. p. 38. Rabelais, IV.
c. 59. E. of Devon’s Feast.
 armed. Ms. Ed. No. 3. has _enarmed_, as may be read there. _Enarmed_, however, in Lel. Collect. IV. p. 225. means, decorated with coate of arms. Sheldes of Brawn are there _in armor_, p. 226. However, there is such a word as _enorned_. Leland, p. 280. 285. 297. which approaches nearer.
NOTA. XX.VII. VII.
Pokok and Partruch shul be parboiled. lardid and rosted. and eten with gyngeuer.
FRY BLAUNCHED. XX.VII. VIII.
Take Almandes blaunched and grynde hem al to doust, do þise in a thynne foile. close it þerinnne fast. and fry it in Oile. clarifie hony with Wyne. & bake it þerwith.
FRYTOUR OF PASTERNAKES OF APPLES . XX.VII. IX.
Take skyrwater and pasternakes and apples, & parboile hem, make a batour of flour and ayrenn, cast þerto ale. safroun & salt. wete hem in þe batour and frye hem in oile or in grece. do þerto Almaund Mylk. & serue it forth.
 Frytour, &c. Contents has only, _Frytours of Pasternakes_. N. B. _Frytour_ is _Fritter_.
FRYTOUR OF MYLKE. XX.VII. X.
Take of cruddes  and presse out þe wheyze . do þerto sum whyte of ayrenn. fry hem. do þerto. & lay on sugur and messe forth.
 Cruddes. Curds, per metathesin.
 wheyze. whey.
FRYTOUR OF ERBES. XX.VII. XI.
Take gode erbys. grynde hem and medle  hem with flour and water & a lytel zest and salt, and frye hem in oyle. and ete hem with clere hony.
 medle. mix.
RASYOLS . XX.VII. XII.
Take swyne lyuoers and seeþ hem wel. take brede & grate it. and take zolkes of ayrenn. & make hit sowple  and do þerto a lytull of lard carnoun lyche a dee . chese gratyd  & whyte grece. powdour douce & of gyngur & wynde it to balles  as grete as apples. take þe calle of þe swyne & cast euere  by hym self þerin. Make a Crust in a trape . and lay þe ball þerin & bake it. and whan þey buth ynowz: put þerin a layour of ayrenn with powdour fort and Safroun. and serue it forth.
 Rasyols. Rasiowls, Contents. Qu. the etymen.
 sowple. supple.
 carnoun lyche a dee. Cut like dice, diced. Fr. _De_; singular of _Dice_.
 gratyd. grated. _igrated_, No. 153.
 wynde it to balles, make it into Balls.
 euere. each.
 trape. pan, or dish. French.
WHYTE MYLATES . XX.VII. XIII.
Take Ayrenn and wryng hem thurgh a cloth. take powdour fort, brede igrated, & safroun, & cast þerto a gode quantite of vynegur with a litull salt, medle all yfere. make a foile in a trape & bake it wel þerinne. and serue it forth.
 Mylates. Contents, _Milates_; but 155 as here. Qu.
CRUSTARDES  OF FLESSH. XX.VII. XIIII.
Take peiouns , chykens, and smale briddes smyte hem in gobettes. & seeþ hem alle ifere in god broþ wiþ veriaws  do þerto safroun, make a crust in a trape. and pynche it. & cowche þe flessh þerinne. & cast þerinne Raisouns coraunce. powdour douce and salt. breke ayrenn and wryng hem thurgh a cloth & swyng þe sewe of þe stewe þerwith and helde it  uppon the flessh. couere it & bake it wel. and serue it forth.
 Crustards. Pies.
 peiouns. pigeons. V. ad No. 48.
 veriaws. Verjuice.
 helde it. pour, cast.
MYLATES OF PORK. XX.VII. XV.
Hewe Pork al to pecys and medle it with ayrenn & chese igrated. do þerto powdour fort safroun & pyneres  with salt, make a crust in a trape, bake it wel þerinne, and serue it forth.
 pyneres. Vide Pref.
CRUSTARDES OF FYSSHE. XX.VII. XVI.
Take loches, laumprouns, and Eelis. smyte hem on pecys, and stewe hem wiþ Almaund Mylke and verions, frye the loches in oile as tofore. and lay þe fissh þerinne. cast þeron powdour fort powdour douce. with raysons coraunce & prunes damysyns. take galyntyn and þe sewe þerinne, and swyng it togyder and cast in the trape. & bake it and serue it forth.
CRUSTARDES OF EERBIS  ON FYSSH DAY. XX.VII. XVII.
Take gode Eerbys and grynde hem smale with wallenotes pyked clene. a grete portioun. lye it up almost wiþ as myche verions as water. seeþ it wel with powdour and Safroun withoute Salt. make a crust in a trape and do þe fyssh þerinne unstewed wiþ a litel oile & gode Powdour. whan it is half ybake do þe sewe þerto & bake it up. If þou wilt make it clere of Fyssh seeþ ayrenn harde. & take out þe zolkes & grinde hem with gode powdours. and alye it up with gode stewes  and serue it forth.
 Erbis. Rather _Erbis and Fissh_.
 stewes. V. No. 170.
LESSHES  FRYED IN LENTON . XX.VII. XVIII.
Drawe a thick almaunde Mylke wiþ water. take dates and pyke hem clene with apples and peeres & mynce hem with prunes damysyns. take out þe stones out of þe prunes. & kerue the prunes a two. do þerto Raisouns sugur. flour of canel. hoole macys and clowes. gode powdours & salt. colour hem up with saundres. meng þise with oile, make a coffyn as þou didest bifore & do þis Fars  þerin. and bake it wel and serue it forth.
 Leshes. V. Leche Lumbard in Gloss.
 lenton. Lentoun, Contents, i. e. Lent.
 Fars. Vide Gloss.