LECHE VYAUNDEZ.
Brawn in comfyte.
Take Freysscℏ Brawn & sethe yt y-now, & pare it & grynde it in a mortere, & temper it with Almand mylke, & draw it þorw a straynoure in-to a potte, & caste þer-to Sugre y-now, & powder of Clowys, & let boyle; þen take floure of Canelle, & pouder of Gyngere; & þen take it out of þe potte, an putte it in a lynen cloþe & presse it, but lat it boyle so longe in þe potte tylle it be alle þikke; þan take it vppe & presse it on a cloþe, & þen leche it fayre with a knyff, but not to þinne; & þan ȝif þou wolt, þou myȝht take þe Rybbys of þe bore al bare, & chete hem enlongys þorw þe lechys, an so serue forth a leche or to in euery dysshe.
Blaunche Brawen.
Take Freysshe Braun, & mynce hem smal, & take gode þikke mylke of Almaundys y-blaunchyde, & putte alle in-to a potte, & Sugre, & lat boyle alle to-gederys tyl it be ryȝt styffe; þen caste it vppe, & caste it in a fayre cold basyn, & lette it stonde þer-in tyl it be cold; & þen leche .ij. or .iij. in a dysshe, & serue forth.
Pynade.
Take Hony & gode pouder Gyngere, & Galyngale, & Canelle, Pouder pepir, & graynys of parys, & boyle y-fere; þan take kyrnelys of Pynotys & caste þer-to; & take chyconys y-soþe, & hew hem in grece, & caste þer-to, & lat seþe y-fere; & þen lat droppe þer-of on a knyf; & ȝif it cleuyth & wexyth hard, it ys y-now; & þen putte it on a chargere tyl it be cold, & mace lechys, & serue with oþer metys; & ȝif þou wolt make it in spycery, þen putte non chykonys þer-to.
Gyngerbrede.
Take a quart of hony, & sethe it, & skeme it clene; take Safroun, pouder Pepir, & þrow þer-on; take gratyd Brede, & make it so chargeaunt þat it wol be y-lechyd; þen take pouder Canelle, & straw þer-on y-now; þen make yt square, lyke as þou wolt leche yt; take when þou lechyst hyt, an caste Box leves a-bouyn, y-stykyd þer-on, on clowys. And ȝif þou wolt haue it Red, coloure it with Saunderys y-now.
Leche lumbarde.
Take Datys, an do a-way þe stonys, & sethe in swete Wyne; take hem vppe, an grynd hem in a mortere; draw vppe þorw a straynoure with a lytyl whyte Wyne & Sugre, And caste hem on a potte, & lete boyle tylle it be styff; þen take yt vppe, & ley it on a borde; þan take pouder of Gyngere & Canelle, & wryng it, & molde it to-gederys in þin hondys, & make it so styf þat it wolle be lechyd; & ȝif it be noȝt styf y-nowe, take hard ȝolkys of Eyron̛ & kreme þer-on, or ellys grated brede, & make it þicke y-now; þen take clareye, & caste þer-on in maner of a Syryppe, when þou shalt serue it forth.
Auter maner leche lumbarde.
Take fayre Hony, and clarifi yt on þe fyre tylle it wexe hard; þen take hard ȝolkys of Eyroun, & kryme a gode quantyte þer-to, tyl it be styf y-now; an þenne take it vppe, & ley it on a borde; þen take fayre gratyd Brede, & pouder pepir, & molde it to-gederys with þine hondys, tylle it be so styf þat it wole ben lechyd; þan leche it; þen take wyne & pouder Gyngere, Canelle, & a lytil claryfyid hony, & late renne þorw a straynour, & caste þis Syryp þer-on, when þou shalt serue it out, instede of Clerye.
Soupes of Salomere.
Take boylid Porke, & hew yt an grynd it; þen take cowe Mylke, & Eyroun y-swonge, & Safroun, & mynce Percely bladys, & caste þer-to, & let boyle alle y-fere; & dresse vppe-on a cloþe, & kerue þer-of smal lechys, & do hem in a dysshe; þen take almaunde mylke & flowre of Rys, and Sugre an Safroun, & boyle it alle y-fere; þen caste þin lechys, & serue forth alle hote.
Lette lardes.
Take kowe mylke, & do þer-to Eyroun y-swonge; þan take ryȝt fatte Porke y-sothe, & hew it smalle, & sethe it; take pouder Gyngere, Galyngale, or Pepir; caste þer-to, colour it wyth Safroun, & caste all þese to-gederys, & boyle it, & gadre þe croddes to hepe with-al; þen take vppe þe croddys to hepe with Ale, & presse hem on a cloþe; þan kerue þer-of lechys, & Roste it on a gredyre, & strawe Sugre y-now alle a-bowte; & ȝif þou wolt make þat on syde Rede, an þat oþer ȝelow, Take Pannes, & make as I haue sayd, & coloure þat on panne with Saunderys, an þat other with Saffroune, an ley on a cloþe to-gederys, þe Rede fyrste on þe cloþe, an lat þe ȝelow be abouyn þe Rede, & presse hem to-gederys, & that on syde wol ben rede, & þat oþer ȝelow. An ȝif þow wolt haue it Motley, take þre pottys, & make letlardys in eche, & coloure þat on with Saunderys, & þat oþer wyth Safroune, & þe þrydde on a-nother degre, so þat þey ben dyuerse; an when þey boyle, caste al to-gederys in-to on, an stere hem a-bowte with þin hond, & þan presse hem, and he wol be Motley whan he ys lechyd.
Mange Moleynne.
Take Almaundys, an blaunche hem, an draw þorw a straynoure a þicke mylke in-to an potte; þan take brawn of a Capoun, an hew it smalle, an do it in a potte, an lye it with Floure of Rys; an do þer-to whyte grece, & sethe alle to-gederys; an when it is y-sothe, take vppe of þe fyre, & do þer-in Sugre y-now; þen take blaunchyd Almaundys, & frye hem, & ley .iij. lechys on a dysshe, & on euery leche prycke .iij. Almaundys; an þan serue it forth.
Vyaund de leche.
Take whyte Wyne a god quantite, an putte it on a potte; þen putte þer-to raw ȝolkys of eyroun y-tryid, & pouder of clowys, & pouder canel y-now, an Safroun y-now; þan lat it boyle tyl it be ryȝth chargeaunte, an þen sette it doun; & take an sette ouer a panne of cowe milke, & þrow Saunderys y-nowe þer-on; þen make a styf poshote of Ale; þen take þe croddys, an lat it honge on a pyn in a cloþe, an lat it cleue euer þerueowt; þen take þe cawdel forsayd, & melle hem to-gederys in a cloþe, with þe poshotte; þen put þer-on Sugre, Canel, pouder Gyngere y-now; presse hem vp sware, an leche it, & serue it forth.
Vyaund leche.
Take cowe Mylke, & set it ouer þe fyre, & þrow þer-on Saunderys, & make a styf poshotte of Ale; þan hang þe croddys þer-of in a pynne, in a fayre cloþe, and lat it ouer-renne; þan take it & put hony þer-to, & melle it y-fere; þen feche þe croddys of þe deye, & melle hem to-gederys, & lay it on a chesefatte or it be torne, .iij. fold or iiij. fold, in lynen cloþe, & salt it, & leche it; & þanne serue it forth.
Vyaund leche.
Take Eyroun, þe whyte & þe ȝolke, and caste hem in a morter, an breke hem wyl; þan take cowe mylke & caste þer-to, & menge hem wyl to-gederys; þan put al in a panne, & lat boyle; & with ale make it to a poshotte; þen hange þe croddys in a pynne, & let it ouer-renne; melle þe croddys with hony; þen take þe bladys of Barlyche, or of Percely, & stampe hem, & wrynge þorw a cloþe; & so alle þe grene, melle it a-mong þe croddys; þenne take þe cruddys þat comen fro þe deye, melle hem to-gederys, presse hem, & serue hem forth; an þe coloure wyl ben þan Motley.
Vyaund leche.
Take a gode quantyte of Brawn, an Hony, & a lytil brede, & let sethe to-gederys pouder Pepir, Clowys, Maces, an Safroun, & draw it þorwe a straynoure, & chafe it a litel, & caste it in fayre dysshis, an let it kele, & þan serue forth.
Vyaunde leche.
Take Hony a gode quantite; þen take pouder Pepir, & Safroun, & Canel, & caste þer-to; & þen caste it on a dysshe, & let it kele, & serue forth.
Storioun leche.
Take an howe of vele, & let boyle, butte fyrst late hym ben stepid .ij. or .iij. owrys in clene Water to soke out þe blode, & whan it is tender y-sothe, take hym vppe as fast as þou may; þan take harde ȝolkys of Eyroun redy sothe, & caste also þer-to, & pouder Pepir y-now, & also choppe a-mong þe ȝynes of þe fete clene y-pikyd, & a lytil Salt, nowt to moche, & presse hem on a clowte tyl a-morwe þan leche it, & lay hem in dysshis, an pore þer-on a quantyte of Venegre, & Pepir, & Percely, & Oynonys smal mencyd, & serue forth.
Chare de wardoun leche.
Take Perys, & seþe ham, & Pike ham & stampe ham, & draw hem þorw a straynoure, & lye it with Bastard; þen 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, þe cromes with-in þin hondys, & serue forth.
Vyaund leche.
Take calfes fete an hepe, & lat stepe in cold watere; þen boyle hem smal; þan take þe broþe & gode Milke of Almaundys, & choppe þe Syneys in-to þe same milk rythte smal; þan boyle it ouer þe fyre, & coloure it with Saunderys, & put Sugre y-now in-to þe potte; & ȝif þou wolt haue hym of .ij. colour, þan take an coloure but half with Saunderys, & caste þat oþere half in a dysshe, & lat it kele; & whan it is cold, þen þat is y-colouryd with Saunderys, het it, & euene melle it hote; caste hem a-bouyn þe oþer, & lat kele, an þan serue forth. Than take Sugre, a quantyte of swete Wyne, & Blaunche pouder þer-on, & make Sawce þer-of; And so colde, ley it in þe dysshis, be-helyd, & serue forth.
Vyaund leche.
Take a Tenche, an steue hym in a potte with Wyne; when he is y-now, pyke owt þe bonys, take an stampe hem in a morter; þen take a lytil of þicke Almaunde mylke, & putte þer-to; þen take hem vppe, & putte hem in þe broþe forsayde, þat it was y-soþe in, & þat y-straynid; caste þer-to Maces, Clowes, pouder Pepir, & Pouder Canelle; þan caste Safron þer-to; þen caste him in a dysshe, & lat hem kele; þen put Vynegre, pouder Gyngere, Canel y-now in ye botmond þer-of, vnneþe y-helyd.
Pome dorres.
Take Fylettys of Raw porke, & grynd hem wyl; do Salt and pouder Pepir þer-to; þan take þe Whyte of the Eyroun and þrow þer-to, & make hem so hard þat þey mow ben Rosted on a Spete; make hem round as an Appil: make fyre with-owte smoke; þen take Almaunde mylke, & y-bontyd flour, do hem to-gederys; take Sugre, & putte in þin bature; þen dore hem with sum grene þing, percely or ȝolkys of Eyroun, to-geder, þat þey ben grene; & be wyl war þat þey ben nowt Browne; & sum men boyle hem in freysshe broþ or þey ben spetid; & whan þey ben so boylid, þen þey must ben sette an kelid, & þan Spete hem, & dore hem with ȝolkys of Eyroun y-mengyd with þe Ius of haselle leuys.
Yrchouns.
Take Piggis mawys, & skalde hem wel; take groundyn Porke, & knede it with Spicerye, with pouder Gyngere, & Salt & Sugre; do it on þe mawe, but fille it nowt to fulle; þen sewe hem with a fayre þrede, & 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 þe yrchons, An putte in þe holes þe Almaundys, every hole half, & eche fro oþer; ley hem þen to þe fyre; when þey ben rostid, dore hem sum wyth Whete Flowre, & mylke of Almaundys, sum grene, sum blake with Blode, & lat hem nowt browne to moche, & serue forth.
An Entrayle.
Take a chepis wombe; take Polettys y-rostyd, & hew hem; þen take Porke, chese, & Spicery, & do it on a morter, & grynd alle y-fere; þen take it vppe with Eyroun y-swonge, & do in þe wombe, & Salt, & seþe hem tyl he be y-nowe, & serue forth.
For to make floure Rys.
Take Rys, an lese hem clene; þen drow hem wyl in þe Sonne, þat þey ben drye; þan bray hem smal y-now; & þerow a crees bunte syfte hem, & for defaute of a bonte, take a Renge.
Pome-Garnez.
Take lene Raw Porke, & lene raw Flesshe of hennys, & raw eyroun, & rent þe flesshe fro þe bonys, & hew it smal; take þanne Salt, Gyngere, & Safroun, Salt, Galyngale, þer-of y-now, & caste it in a morter, & bray it smal; take þan þin fleysshe, & caste it in-to þat morter to þe Spycery, & þat it be wyl y-grounde; þanne make þer-of pelettys, as it were Applys, be-twene þin hondys; loke þou haue a fayre panne sething ouere þe fyre, & do þer-on þin pelettys, & late hem nowt sethe to swythe, & þan lat hem kele; & whan þey ben cold, ȝif hem a fayre spete of haselle, & be-twyn euery, loke þer be an ynche, & lay hem to þe fyre: & þan make þin baturys, þe on grene, & þat oþer ȝelow; þe grene of Percely.
Waffres.
Take þe Wombe of A luce, & seþe here wyl, & do it on a morter, & tender chese þer-to, grynde hem y-fere; þan take flowre an whyte of Eyroun & bete to-gedere, þen take Sugre an pouder of Gyngere, & do al to-gederys, & loke þat þin Eyroun ben hote, & ley þer-on of þin paste, & þan make þin waffrys, & serue yn.
Hagws of a schepe.
Take þe Roppis with þe talour, & parboyle hem; þan hakke hem smal; grynd pepir, & Safroun, & brede, & ȝolkys of Eyroun, & Raw kreme or swete Mylke: do al to-gederys, & do in þe grete wombe of þe Schepe, þat is, the mawe; & þan seþe hym an serue forth ynne.
Frawnchemyle.
Nym Eyroun with þe whyte, & gratid Brede, & chepis talow, Also grete as dyse; nym Pepir, Safroun, & grynd alle to-gederys, & do in þe wombe of þe chepe, þat is, þe mawe; & seþe hem wyl, & serue forth.
Appraylere.
Take þe fleysshe of þe lene Porke, & seþe it wel: & whan it is soþe, hew it smal; nym þan Safroun, Gyngere, Canel, Salt, Galyngale, old chese, myid Brede, & bray it smal on a morter; caste þin fleysshe in to þe spicery, & loke þat it be wil y-ground, & temper it vppe with raw Eyroun; þan take a longe Pecher, al a-bowte ouer alle þat it be ransched; þan held out þin grece, & fulle þi Pechir of þin farsure, & take a pese of fayre Canneuas, & doble it as moche as þou may ceuyr þe mouþe with-al, & bynd it fast a-bowte þe berde, & caste hym to seþe with þin grete Fleysshe, in lede oþer in Cauderoun, for it be wyl soþin; take þen vppe þin Pecher, & breke it, an saf þin farsure; & haue a fayre broche, & broche it þorw, & lay it to þe fyre; & þan haue a gode Bature of Spicerye, Safroun, Galyngale, Canel, & þer-of y-now, & flowre, & grynd smal in a morter, & temper it vp with raw Eyroun, & do þer-to Sugre of Alisaunder y-now; & euer as it dryit, baste it with bature, & sette forth in seruyce.
Cokyntryce.
Take a Capoun, & skald hym, & draw hem clene, & smyte hem a-to in þe waste ouerþwart; take a Pigge, & skald hym, & draw hym in þe same maner, & smyte hem also in þe waste; take a nedyl & a þrede, & sewe þe fore partye of the Capoun to þe After parti of þe Pygge; & þe fore partye of þe Pigge, to þe hynder party of þe Capoun, & þan stuffe hem as þou stuffyst a Pigge; putte hem on a spete, & Roste hym: & whan he is y-now, dore hem with ȝolkys of Eyroun, & pouder Gyngere & Safroun, þenne wyth þe Ius of Percely with-owte; & þan serue it forth for a ryal mete.
Milke Rostys.
Take swete Mylke, an do it in a panne; take Eyroun with alle þe whyte, & swenge hem, & caste þer-to; colour it with Safroun, & boyle it so þat it wexe þikke; þan draw it þorw a straynoure, & nym that leuyth, & presse it: & whan it is cold, larde it, & schere on schevres, & roste it on a Gredelle, & serue forth.
Alows de Beef or de Motoun.
Take fayre Bef of þe quyschons, & motoun of þe bottes, & kytte in þe maner of Stekys; þan take raw Percely, & Oynonys smal y-scredde, & ȝolkys of Eyroun soþe hard, & Marow or swette, & hew alle þes to-geder smal; þan caste þer-on poudere of Gyngere & Saffroun, & tolle hem to-gederys with þin hond, & lay hem on þe Stekys al a-brode, & caste Salt þer-to; þen rolle to-gederys, & putte hem on a round spete, & roste hem til þey ben y-now; þan lay hem in a dysshe, & pore þer-on Vynegre & a lityl verious, & pouder Pepir þer-on y-now, & Gyngere, & Canelle, & a fewe ȝolkys of hard Eyroun y-kremyd þer-on; & serue forth.
To make Stekys of venson̛ or bef.
Take Venyson or Bef, & leche & gredyl it vp broun; þen take Vynegre & a litel verious, & a lytil Wyne, & putte pouder perpir þer-on y-now, and pouder Gyngere; & atte þe dressoure straw on pouder Canelle y-now, þat þe stekys be al y-helid þer-wyth, & but a litel Sawce; & þan serue it forth.
A Siryppe pur vn pestelle.
Take gode Wyne, & a-lye yt with raw ȝolkys of Eyroun; þan late hem boyle to-gederys a whyle; þen put pouder Pepir, & þrow it þer-on; loke þat it be bytyng of Pepir. Take Clowys, macys, Safroun, & caste þer-to; & atte þe dressoure þorw on þin Sirip on þi pestelle, & kreme hard ȝolkys of Eyroun þer-to, & serue forth.