HERE BEGYNNYTH DYUERSE BAKE METIS.
Tartes de chare.
Take Freyssche Porke, & hew it, & grynd it on a mortere; & take it vppe in-to a fayre vesselle; & take þe whyte an þe ȝolkys of Eyroun, & strayne into a Vesselle þorw a straynoure, & tempere þin Porke þer-with; þan take Pynez, Roysonys of Coraunce, & frye hem in freysshe grece, & caste þer-to pouder Pepir, & Gyngere, Canelle, Sugre, Safroun, & Salt, & caste þer-to, & do it on a cofynne, & plante þin cofynne a-boue with Pyneȝ, & kyt Datys, & gret Roysonys, & smal byrdys, or ellys hard ȝolkys of Eyroun; & ȝif þou take byrdys, frye hem on a lytel grece or þow putte hem on þin cofynne, & endore with ȝolkys of Eyroun, & Safroun, & lat bake til it be y-now, & serue forth.
A-noþer manere.
Take Fygys, Roysonys, & Porke, & a lytel brede y-ground y-fere; take hym vppe, & put Pepir y-now þer-to, & Maceȝ, Clowys, & make þin cofyn, & putte þin comade þer-on.
A-noþer manere.
Tak fayre porke y-broylid, & grynd it smal with ȝolkys of Eyroun; þan take Pepir, Gyngere, & grynd it smal, & melle it with-al, & a lytel hony, & floryssche þin cofyns with-ynne & with-owte, & hele hem with þin ledys, & late hem bake, & serue forth.
Daryoles.
Take wyne & Fressche broþe, Clowes, Maces, & Marow, & pouder of Gyngere, & Safroun, & let al boyle to-gederys, & put þer-to creme, (& ȝif it be clowtys, draw it þorwe a straynoure,) & ȝolkys of Eyroun, & melle hem to-gederys, & pore þe licoure þat þe Marow was soþyn yn þer-to; þan make fayre cofyns of fayre past, & put þe Marow þer-yn, & mynce datys, & strawberys in tyme of ȝere, & put þe cofyns in þe ovyn, & late hem harde a lytel; þan take hem owt, & put þe licoure þer-to, & late hem bake, & serue forth.
A-nother manere.
Take Pike, Almaunde Milke, & boyle yt þikke, & let it kele; þan take Eyroun & chese, & grynd y-fere, & do þer-to; take pouder Sugre & caste þer-to, & put in þin cofyns, & noȝt y-helyd, & bake, & serue forth.
Tartes of Fyssche.
Take Fygys, & Roysoynys, & pike an sethe in Wyne; þan take Costardys, Perys, & pare hem clene, & pike out þe core, & putte hem in a morter with þe frute; þen tak Codlyng or haddok, oþer Elys, & seþe hem & pike owt þe bonys, & grynd alle y-fere, & do þer-to a lytel wyne, & melle to-gederys: an do þer-to Canelle, Clowys, Maceȝ, Quybibeȝ, pouder Gyngere, & of Galyngale, & pepir, & Roysonys of coraunce, and coloure it with Safroun. When þou makyst þin cofyns, þan take gode fat Ele, & culpe hym, & take owt þe stonys of Datys, & farce hem; & blaunche Almaundys, & caste þer-to; but fyrste frye hem in Oyle, & couche al þis a-mong, & bete þin cofyns with þe ledys, & bake, & serue forth.
Chawettys.
Take buttys of Vele, & mynce hem smal, or Porke, & put on a potte; take Wyne, & caste þer-to pouder of Gyngere, Pepir, & Safroun, & Salt, & a lytel verþous, & do hem in a cofyn with ȝolkys of Eyroun, & kutte Datys & Roysonys of Coraunce, Clowys, Maceȝ, & þen ceuere þin cofyn, & lat it bake tyl it be y-now.
Chawettys.
Take Porke y-sode, & mencyd Datys, and grynd hem smal to-gederys; take ȝolkys of Eyroun, & putte þer-to a gode hepe, & grene chese putte þer-to; & whan it ys smal y-now, take Gyngere, Canelle, & melle wyl þi commade þer-with, & put in þin cofyns; þan take ȝolkys of Eyroun hard y-sothe, an kerue hem in two, & ley a-boue, & bake hem; & so noȝt y-closyd, serue forth.
Malmenye Furneȝ.
Take gode Milke of Almaundys, & flowre of Rys, & gode Wyne crete, or þe brawn of a Capoune, oþer of Fesaunte, & Sugre, & pouder Gyngere, & Galyngale, & of Canelle, & boyle y-fere; & make it chargeaunt, & coloure it with Alkenade, oþer with Saunderys; & ȝif it be Red, a-lye it with ȝolkys of Eyroun; & make smal cofyns of dow, & coloure hem with-owte, & bake on an ovyn, & coloure with-ynne & wyth-oute; þen haue Hony y-boylid hote, & take a dyssche, & wete þin dyssche in þe hony, & with þe wete dyssche ley þe malmenye & þe cofyns; & whan þey ben bake, & þou dressest yn, caste a-boue blaunche pouder, Quybibeȝ, maceȝ, Gelofreȝ; & þanne serue it forth.
Rapeye.
Take Dow, & make þer-of a brode þin cake; þen 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, Cloweȝ, & mence to-gedere, & ley þin comede on þe cake in þe maner of a benecodde, y-rollyd with þin hond; þan ouer-caste thy cake ouer þi comade, as it wol by-clippe hit; & with a sawcere brerde go round as þe comade lyith, & kutte hem, & so he is kut & close with-al, & bake or frye it, & þanne serue it forth.
Tartes of Frute in lente.
Take Fygys & sethe hem wyl tyl þey ben neyssche; þan bray hem in a morter, & a pece of Milwel þer-with; take ham vppe & caste roysonys of coraunce þer-to; þan take Almaundys & Dates y-schred þer-to; þan take pouder of Pepir & meng with-al; þen putte it on þin cofynne, & Safroun þin cofynn a-boue, & opyn hem a-bowte þe myddel; & ouer-cast þe openyng vppon þe lede, & bake hym a lytel, & serue forth.
Vn Vyaunde Furneȝ sanȝ noum de chare.
Take stronge Dow, & make a cake sumdele þicke, & make it tow; þan take lardeȝ of Venysoun, or a bere, or of a Bere, & kerue hem þinne as Fylettes of Porke, & lay þin lardys square as a chekyr, & ley þer-vppe a tyne y-makyd of Eyroun vppe-on þe tyne; ley þin farsure, y-makyd of Hennys, & of Porke, of Eyroun, & myid brede, & Salt, & chese, yf þou it hast; & þat it be makkyd at .iiij. tymes. Fyrst make þus þin 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 ryȝth smal, & temper it with Eyroun. þus make þin ȝelow Farsure: nym Safroun, Gyngere, Canel, Galyngale, Brede, & a partye of þin Fleyssche, & grynd it smal in þe mortere, & temper it vppe with Eyroun. The þryd maner schal ben blake: nym Gyngere, Canelle, Galyngale, Brede, Eyroun, & Old chese; nym þan Percely, & grynd it smal in a mortere, & wryng it & do it vppe; & do it to þin Fleyssche, & þer-with coloure þin fayre partye of Fleyssche, & ley a party of þin Fleyssche on .iiij. quarterys, but þat þe brede be as þin cake; take þen & ley þer-vppe-on þin Fleyssche, & lay þer-vppe-on a grece; a-boue þin grece ley þi cyvey; nym þin þridde cours of þin Flessche, & lay as brode as þin cake, & þan grece, & þer a-bouyn, a cyvey. ¶ ley þe iiij. course of þin Fleyssche on .iiij. quarterys as brode as þin cake, & þan grece, & þan a-boue, a cyuey. The .v. cours of þin Fleyssche, ley as brode as þine cake, & þen grece, & þan aboue, a cyuey. Nym þe .vj. cours, & lay as brode as þin cake, & þan grece, & þan a cyuey. Nym þe .viij. cours of þe Fleysshe, & lay as brode as þin cake on .iiij. quarterys, & grece, & þan a cyvey; & a lytel bake hem, & serue forth.
Vn Vyaunde furnez sanȝ nom de chare.
Take flowre, Almaunde milke, & Safroune, & make þer-of .iiij. tynez, & frye þi tynez in Oyle; nym þen Almaundys, & draw þer-of mylke ryȝt þikke; nym maceȝ, Quybibeȝ, & floure of Rys, Canelle, Galyngale; take þenne haddok, Creueȝ, Perchys, Tencheȝ, & seþe; whan þey ben sothyn, take þin fyssche from þe bonys, & bray it ryȝt smal with þin Spicerye to-gederys, & make þer-of þin farsure. Whan it is y-makyd, departe it in .iiij. partyis, þat o partye whyte, þat oþer ȝelow, þe þrydde grene, þe ferþe blak coloure with Fygys, Roysonys, an Datys; take þe firste cours of þe Fyssche, of al þe .iiij. cours, & ley on þin cyvey a-bouyn þin Fyssche, in .iiij. quarterys, as a chekyr, as brode as þin cake, & caste a-bouyn Sugre of Alysaundre, & þer-vppe-on þine tyne. Nym an-oþer cours, & ley on þi .iiij. quarterys as brode as þin tyne, & þer-vppe-on þin Sugre. Nym þe þrydde cours of þin Fyssche, & ley on .iiij. quarterys, & caste a-boue Sugre, & a tyne. Nym þe [supplied by ed.] .iiij. cours a-cordant to þin oþer, a-þenched to-geder, an a-boue a hole as a rose, & cetera.
Pety Pernollys.
Take fayre Floure, Safroun, Sugre, & Salt, & make þer-of past; þan make smal cofyns; þen take ȝolkys of Eyroun, & trye hem fro þe whyte; & lat þe ȝolkys be al hole, & noȝt to-broke, & ley .iij. or .iiij. zolkys in a cofyn; and þan take marow of bonys, to or .iij. gobettys, & cowche in þe cofynn; þan take pouder Gyngere, Sugre, Roysonys of coraunce, & caste a-boue; & þan kyuere þin cofyn with þe same past, & bake hem, & frye hem in fayre grece, & serue forth.
Douceteȝ.
Take Creme a gode cupfulle, & put it on a straynoure; þanne take ȝolkys of Eyroun & put þer-to, & a lytel mylke; þen strayne it þorw a straynoure in-to a bolle; þen take Sugre y-now, & put þer-to, or ellys hony forde faute of Sugre, þan coloure it with Safroun; þan take þin cofyns, & put in þe ovynne lere, & lat hem ben hardyd; þan take a dysshe y-fastenyd on þe pelys ende; & pore þin comade in-to þe dyssche, & fro þe dyssche in-to þe cofyns; & when þey don a-ryse wel, take hem out, & serue hem forth.
Crustade.
Take vele, an smyte in lytel pecys in-to a potte, an wayssche yt fayre; þan 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, Caneƚƚ, Clowys, Maces, Safroun, & lat hem boyle to-gederys, & a gode dele of wyne þer-with. Whan þe fleyssche is y-boylid, take it fro þe broþe al clene, & lat þe broþe kele; & whan it is cold, take Eyroun, þe whyte & þe ȝolkys, & cast þorw a straynoure, & put hem in-to the broþe, so many þat þe broþe be styf y-now; þen make fayre cofyns, & cowche .iij. pecys or .iiij. of þe fleyssche in a cofyn; þan take Datys, & kytte hem, & cast þer-to; þan take pouder Gyngere, & a lytel verious, & putte in-to þe broþe & Salt; & þan putte þe broþe on þe cofyns, bake a lytel with þe fleyssche or þou putte þin lycoure þer-on, & lat al Page 51 bake to-gederys tyl it be y-now; þanne take yt owt, and serue hem forth.
Crustade lumbard.
Take gode Creme, & leuys of Percely, & Eyroun, þe ȝolkys & þe whyte, & breke hem þer-to, & strayne þorwe a straynoure, tyl it be so styf þat it wol bere hym-self; þan take fayre Marwe, & Datys y-cutte in .ij. or .iij. & Pruneȝ; & putte þe Datys an þe Pruneȝ & Marwe on a fayre cofynne, y-mad of fayre past, & put þe cofyn on þe ovyn tyl it be a lytel hard; þanne draw hem out of þe ouyn; take þe lycour & putte þer-on, & fylle it vppe, & caste Sugre y-now on, & Salt; þan lat bake to-gederys tyl it be y-now; & ȝif it be in lente, lef þe Eyroun & þe Marwe out, & þanne serue it forth.
Flathons.
Take Milke an ȝolkys of Eyroun, & draw it þorw a straynoure with whyte Sugre, oþer blake Sugre, & mylt fayre botter, & putte þer-to, & Salt; & make fayre cofyns, & sette hem on þe ouen tyl þey ben hard; þan take a pele with a dyssche on þe ende, & fylle þe dyssche with þin comade, & pore in-to þe cofyns, & lat bake a lytel whyle; þan take hem out in-to a fayre dysscℏ, & cast whyte sugre þer-on, & serue fortℏ.
Venyson y-bake.
Take hogℏes of Venyson̛, & parboyle hem in fayre Water an Salt; & whan þe Fleyssche is fayre y-boylid, make fayre past, & cast þin Venyson þer-on; & caste a-boue an be-neþe, pouder Pepir, Gyngere, & Salt, & þan sette it on̛ þe ouyn, & lat bake, & serue forth.
Pety Pernauntes.
Take fayre Flowre, Sugre, Safroun, an Salt, & make þer-offe fayre past & fayre cofynges; þan take fayre y-tryid ȝolkys Raw, & Sugre, an pouder Gyngere, & Raysounys of Coraunce, & myncyd Datys, but not to smal; þan caste al þis on a fayre bolle, & melle al to-gederys, & put in þin cofyn, & lat bake oþer Frye in Freyssche grece.