Sauke Sarsoun.
Take Almaundys, & blaunche hem, & frye hem in oyle oþer in grece, þan bray hem in a Mortere, & tempere hem with gode Almaunde mylke, & gode Wyne, & þen þe þrydde perty schal ben Sugre; & ȝif it be noȝt þikke y-nowe, a-lye it with Alkenade, & Florche it a-bouyn with Pome-garned, & messe it; serue it forth.
Rapeye.
Take Pykys or Tenchys, oþer freysshe Fysshe, & frye it in Oyle; þen nyme crustys of whyte brede, & Raysonys & Canelle, an bray it wyl in a mortere, & temper it vppe wyth gode wyne; þen coloure it with Canelle, or a litil Safroun: þan boyle it, & caste in hol Clowys & Quybibes, & do þe Fysshe in a dysshe, & þan serue forth.
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; þrow on sugre y-now, & coloure it with Safroun, & caste þer-to gode pouder, & serue forth.
Applade Ryalle.
Take Applys, & seþe hem tylle þey ben tendyr, & þan lat hem kele; þen draw hem þorw a straynour; & on flesshe day caste þer-to gode fatte broþe of freysshe beef, an whyte grece, & Sugre, & Safroun, & gode pouder; & in a Fysshe day, take Almaunde mylke, & oyle of Olyff, & draw þer-vppe with-al a gode pouder, & serue forth. An for nede, draw it vppe with Wyne, & a lytil hony put þer-to for to make it þan dowcet; & serue it forth.
A potage of Roysons.
Take Raysonys, & do a-way þe kyrnellys; & take a part of Applys, & do a-way þe corys, & þe pare, & bray hem in a mortere, & temper hem with Almande Mylke, & melle hem with flowre of Rys, þat it be clene chargeaunt, & straw vppe-on pouder of Galyngale & of Gyngere, & serue it forth.
Chykons in dropeye.
They schul ben fayre y-boylid in fayre watere tyl þey ben y-now, þen take hem fyrst, & choppe hem smal: & whan þey ben y-now, tempere vppe a gode Almaunde mylke of þe same, & with Wyne: a-lye it with Amyndon, oþer with floure of Rys: þen take fayre freysshe grece, & putte Alkenade þer-to, & gader his coloure þer-of, & ley þe quarterys .v. or .vj. in a dysshe, as it wole come a-bowte, & Salt it atte þe dressoure, sprynge with a feþer or .ij. here & þere a-bowte þe dysshe; & ȝif þou lyst, put þer-on pouder of Gyngere, but noȝt a-boue, but in þe potage, & þan serue forth.
Pumpes.
Take an sethe a gode gobet of Porke, & noȝt to lene, as tendyr as þou may; þan take hem vppe & choppe hem as smal as þou may; þan take clowes & Maces, & choppe forth with-alle, & Also choppe forth with Roysonys of coraunce; þan take hem & rolle hem as round as þou may, lyke to smale pelettys, a .ij. inches a-bowte, þan ley hem on a dysshe be hem selue; þan make a gode Almaunde mylke, & a lye it with floure of Rys, & lat it boyle wyl, but loke þat it be clene rennyng; & at þe dressoure, ley .v. pompys in a dysshe, & pore þin potage þer-on. An ȝif þou wolt, sette on euery pompe a flos campy flour, & a-boue straw on Sugre y-now, & Maces: & serue hem forth. And sum men make þe pellettys of vele or Beeff, but porke ys beste & fayrest.
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 broþe þat it be wyl chargeaunt; þan nym mylke of Almaundys, take ȝolkys of eyroun̛, & Safroun, & melle hem to-gederys þat it be ȝelow, & do þer-to pouder Canelle, & styke þer-on Clowis, Maces, & Quybibis, & serue forth.
Egredouncye.
Take Porke or Beef, wheþer þe lykey, & leche it þinne þwerte; þen broyle it broun̛ a litel, & þen mynce it lyke Venyson; choppe it in sewe, þen caste it in a potte & do þer-to Freyssh brothe; take Erbis, Oynonys, Percely & Sawge, & oþer gode erbis, þen lye it vppe with Brede; take Pepir & Safroun, pouder Canel, Vynegre, or Eysel Wyne, Broþe an Salt, & let ȝet boyle to-gederys, tylle þey ben y-now, & þan serue it forth rennyng.
Noteye.
Take a gret porcyoun of Haselle leuys, & grynd in a morter as smal as þou may, whyl þat þey ben ȝonge; take þan, & draw vppe a þrift Mylke of Almaundys y-blaunchyd, & temper it with Freysshe broþe; wryng out clene þe Ius of þe leuys; take Fleysshe of Porke or of Capoun, & grynd it smal, & temper it vppe with þe mylke, & caste it in a potte, & þe Ius þer-to, do it ouer þe fyre & late it boyle; take flour of Rys, & a-lye it; take & caste Sugre y-now þer-to, & Vynegre a quantyte, & pouder Gyngere, & Safroun it wel, & Salt; take smal notys, & breke hem; take þe kyrnellys, & make hem whyte, & frye hem vppe in grece; plante þer-with þin mete & serue forth.
Vyande Ryalle.
Nyme gode Mylke of Almaundys, & do it in a potte, & sette it ouer þe fyre, & styre it tyl it boyle almost; þen take flour of Rys & of þe selue Mylke, an draw it þorwe a straynoure, & so þer-with a-lye it tylle it be Chargeaunte, & stere it faste þat it crouste noȝt; þen take owte of grece, & caste it þorw a Skymoure, & colour þat Sewe þer-with; þan take Sugre in confyte, & caste in y-now; sesyn it with Salt & ley þre lechys in a dysshe, & caste Aneys in comfyte þer-on, & þanne serue forth.
Lampreys in galentyn.
Take Brede, & stepe it with Wyne & Vynegre, & caste þer-to Canelle, & draw it þorw a straynoure, and do it in a potte, & caste pepir þer-to; þan take Smale Oynonys, mynce hem, frye hem in Oyle, & caste þer-to a fewe Saunderys, an let hem boyle a lytil; þen take þe lampronys & skalde hem with & hot watere, & sethe & boyle hem in a dysshe, & cast þe Sewe vppe-on, & serue forth for a potage.
Schyconys with þe bruesse.
Take halfe a dosyn Chykonys, & putte hem in-to a potte; þen putte þer-to a gode gobet of freysshe Beef, & lat hem boyle wyl; putte þer-to Percely, Sawge leuys, Sauerey, noȝt to smal hakkyd; putte þer-to Safroun y-now; þen kytte þin Brewes, & skalde hem with þe same broþe; Salt it wyl; & but þou haue Beef, take Motoun, but fyrste Stuffe þin chekons in þis wyse: take & seþe hard Eyroun, & take þe ȝolkys & choppe hem smal, & choppe þer-to Clowys, Maces, Hole Pepir, & Stuffe þin chekonys with-al; Also put hole gobettys & marye with ynne; Also þen dresse hem as a pertryche, & fayre coloure hem, & ley vppe-on þis browes, & serue in with Bakoun.
Blaunche Perreye.
Take Pesyn, & waysshe hem clene, & þen take a gode quantyte of fyne leye, & putte it on a potte, & a lytil water þer-to; & whan þe ley is seþin hot, caste þe Pesyn þer-to, & þer late hem soke a gode whyle; þen take a quantyte of wollen cloþe, & rubbe hem, & þe holys wyl a-way; þenne take a seve or a wheterydoun, & ley þin pesyn þer-on, & go to þe water, & waysshe hem clene a-way þe holys, þen putte hem in a potte, & þey wyl alle to-falle with a lytil boylynge, to pereye, saue þe whyte Pepyn is þer-in, & þat is a gode syȝth; þen Salt hem, & serue hem forth.
Ryȝth so Caboges.
Ben seruyd, saue men sayn it is gode Also to ley hem in a bagge ouernyȝth in rennyng streme of watere, & a-morwe sette vppe watere, & when þe water is skaldyng hot, þrow hem þer on, & hoole hem in þere wyse be-forsayd, & serue fortℏ.
Brwes in lentyn.
Take Water & let boyle, and draw a lyer þer-to of Brede, of þe cromys, with wyne y-now; lete alle ben wyne almost; þen put þer-to hony a gode quantyte, þat it may ben dowcet, þan putte pouder Pepir þer-to, Clowys, Maces, and Saunderys, & Salt, & skalde þin brewes tender, & serue forth.
Whyte Pesyn in grauey.
Take Whyte Pesyn, & hoole hem in þe maner as men don Caboges, or blaunche perry; þan sethe hem with Almaunde mylke vppe, putte þer-to Sugre y-now, & fryid Oynonys & Oyle, & serue forth.
A Potage.
Take an sethe a fewe eyron̛ in red Wyne; þan take & draw hem þorw a straynoure with a gode mylke of Almaundys; þen caste þer-to Roysonys of Coraunce, Dates y-taylid, grete Roysonys, Pynes, pouder Pepir, Sawndrys, Clouys, Maces, Hony y-now, a lytil doucete, & Salt; þan bynde hym vppe flat with a lytyl flowre of Rys, & let hem ben Red with Saunderys, & serue hym in flatte; & ȝif þou wolt, in fleyssℏ tyme caste vele y-choppid þer-on, not to smale.
Cawdel out of lente.
Take & make a gode mylke of Almaundys y-draw vppe with wyne of Red, whyte is beterre; ȝif it schal be whyte, þan strayne ȝolkys of Eyroun þer-to a fewe. Put þer-to Sugre & Salt, but Sugre y-now; þen when it begynnyth to boyle, sette it out, & almost flatte; serue it then forth, & euer kepe it as whyte as þou may, & at þe dressoure droppe Alkenade þer-on, & serue forth; & ȝif þou wylt haue hym chargeaunt, bynd hym vppe with fflour of Rys, oþer with whetyn floure, it is no fors. And ȝif þou wolt, coloure hym with Safroun, & straw on pouder y-now, & Sugre y-now, & serue forth.
Creme Bastarde.
Take þe whyte of Eyroun a grete hepe, & putte it on a panne ful of Mylke, & let yt boyle; þen sesyn it so with Salt an hony a lytel, þen lat hit kele, & draw it þorw a straynoure, an take fayre Cowe mylke an draw yt with-all, & seson it with Sugre, & loke þat it be poynant & doucet: & serue it forth for a potage, or for a gode Bakyn mete, wheder þat þou wolt.
Capoun in Salome.
Take a Capoun & skalde hym, Roste hym, þen take þikke Almaunde mylke, temper it wyth wyne Whyte oþer Red, take a lytyl Saunderys & a lytyl Safroun, & make it a marbyl coloure, & so atte þe dressoure þrow on hym in ye kychoun, & þrow þe Mylke a-boue, & þat is most commelyche, & serue forth.
Pompys.
Take Beef, Porke, or Vele, on of hem, & raw, alle to-choppe it atte þe dressoure, þan grynd hem in a morter as smal as þou may, þan caste þer-to Raw ȝolkys of Eyroun, wyn, an a lytil whyte sugre: caste also þer-to pouder Pepyr, & Macys, Clowes, Quybibys, pouder Canelle, Synamoun̛, & Salt, & a lytil Safroun; þen take & make smale Pelettys round y-now, & loke þat þou haue a fayre potte of Freysshe broþe of bef or of Capoun, & euer þrow hem þer-on & lete hem sethe tyl þat þey ben y-now; þen take & draw vppe a þryfty mylke of Almaundys, with cold freysshe broþe of Bef, Vele, Moton̛, oþer Capoun, & a-lye it with floure of Rys & with Spycerye; & atte þe dressoure ley þes pelettys .v. or .vj. in a dysshe, & þen pore þin sewe aneward, & serue in, or ellys make a gode þryfty Syryppe & ley þin pelettys atte þe dressoure þer-on, & þat is gode seruyse.