PYGGES IN SAWSE SAWGE . XXIX.
Take Pigges yskaldid and quarter hem and seeþ hem in water and salt, take hem and lat hem kele . take persel sawge. and grynde it with brede and zolkes of ayrenn harde ysode. temper it up with vyneger sum what thyk. and, lay the Pygges in a vessell. and the sewe onoward and serue it forth.
 Sawge. Sage. As several of them are to be used, these pigs must have been small.
 kele. Cool.
SAWSE MADAME. XXX.
Take sawge. persel. ysope. and saueray. quinces. and peeres , garlek and Grapes. and fylle the gees þerwith. and sowe the hole þat no grece come out. and roost hem wel. and kepe the grece þat fallith þerof. take galytyne and grece and do in a possynet, whan the gees buth rosted ynowh; take an smyte hem on pecys. and þat tat  is withinne and do it in a possynet and put þerinne wyne if it be to thyk. do þerto powdour of galyngale. powdour douce and salt and boyle the sawse and dresse þe Gees in disshes and lay þe sowe onoward.
 Peares. Pears.
 that tat, i.e. that that. Vide Gloss.
GEES IN HOGGEPOT . XXXI.
Take Gees and smyte hem on pecys. cast hem in a Pot do þerto half wyne and half water. and do þerto a gode quantite of Oynouns and erbest. Set it ouere the fyre and couere  it fast. make a layour of brede and blode an lay it þerwith. do þerto powdour fort and serue it fort.
 Hoggepot. Hodge-podge. _Ochepot_. Ms. Ed. No. 22. French, _Hochepot_. Cotgrave. See Junii Enym. v. _Hotch-potch_.
 couere. Cover.
CARNEL  OF PORK. XXXII.
Take the brawnn of Swyne. parboile it and grynde it smale and alay it up with zolkes of ayren. set it ouere  the fyre with white Grece and lat it not seeþ to fast. do þerinne Safroun an powdour fort and messe it forth. and cast þerinne powdour douce, and serue it forth.
 Carnel, perhaps _Charnel_, from Fr. _Chaire_.
 ouere. Over. So again, No. 33.
CHYKENNS  IN CAWDEL. XXXIII.
Take Chikenns and boile hem in gode broth and ramme  hem up. þenne take zolkes of ayrenn an þe broth and alye it togedre. do þerto powdour of gynger and sugur ynowh safroun and salt. and set it ouere the fyre withoute boyllyng. and serue the Chykenns hole  oþer ybroke and lay þe sowe onoward.
 Chikens. Contents. So again in the next Recipe.
 ramme. Qu. press them close together.
 hole. Whole.
CHYKENS IN HOCCHEE . XXXIIII.
Take Chykenns and scald hem. take parsel and sawge withoute eny oþere erbes. take garlec an grapes and stoppe the Chikenns ful and seeþ hem in gode broth. so þat þey may esely be boyled þerinne. messe hem an cast þerto powdour dowce.
 Hochee. This does not at all answer to the French _Hachis_, or
our _Hash_; therefore qu.
FOR TO BOILE FESAUNTES. PARTRUCHES. CAPONS AND CURLEWES. XXXV.
Take gode broth and do þerto the Fowle. and do þerto hool peper and flour of canel a gode quantite and lat hem seeþ þwith. and messe it forth. and þer cast þeron Podour dowce.
BLANK MAUNGER . XXXVI.
Take Capouns and seeþ hem, þenne take hem up. take Almandes blaunched. grynd hem and alay hem up with the same broth. cast the mylk in a pot. waisshe rys and do þerto and lat it seeþ. þanne take brawn of Capouns teere it small and do þerto. take white grece sugur and salt and cast þerinne. lat it seeþ. þenne messe it forth and florissh it with aneys in confyt rede oþer whyt. and with Almaundes fryed in oyle. and serue it forth.
 Blank Maunger. Very different from ours. Vide Gloss.
BLANK DESSORRE . XXXVII.
Take Almandes blaunched, grynde hem and temper hem up with whyte wyne, on fleissh day with broth. and cast þerinne flour of Rys. oþer amydoun , and lye it þerwith. take brawn of Capouns yground. take sugur and salt and cast þerto and florissh it with aneys whyte. take a vessel yholes  and put in safroun. and serue it forth.
 Blank Dessorre. V. Gloss.
 Amydoun. “Fine wheat flour steeped in water, strained and let stand to settle, then drained and dried in the sun; used for bread or in broths.” Cotgrave. Used in No. 68 for colouring white.
 yholes. Quare.
MORREE . XXXVIII.
Take Almandes blaunched, waisshe hem. grynde hem. and temper hem up with rede wyne, and alye hem with flour of Rys. do þerto Pynes yfryed. and colour it with saundres. do þerto powdour fort and powdour douce and salt, messe it forth and flour it  with aneys confyt whyte.
 Morree. Ms. Ed. 37. _murrey_. Ibid. II. 26. _morrey_; probably from the mulberries used therein.
 flour it. Flourish it.
CHARLET . XXXIX.
Take Pork and seeþ it wel. hewe it smale. cast it in a panne. breke ayrenn and do þerto and swyng  it wel togyder. do þerto Cowe mylke and Safroun and boile it togyder. salt it & messe it forth.
 Charlet; probably from the French, _chair_. Qu. Minced Meat, and the next article, Forced Meat.
 swyng. Shake, mix.
CHARLET YFORCED. XX.II.
Take mylke and seeþ it, and swyng þerwith zolkes of Ayrenn and do þerto. and powdour of gynger suger. and Safroun and cast þerto. take the Charlet out of the broth and messe it in dysshes, lay the sewe onoward. flour it with powdour douce. and serue it forth.
CAWDEL FERRY . XX.II. I.
Take flour of Payndemayn  and gode wyne. and drawe it togydre. do þerto a grete quantite of Sugur cypre. or hony clarified, and do þerto safroun. boile it. and whan it is boiled, alye it up with zolkes of ayrenn. and do þerto salt and messe it forth. and lay þeron sugur and powdour gyngur.
 ferry. Quare. We have _Carpe in Ferry_, Lel. Coll. VI. p. 21.
 Payndemayn. White bread. Chaucer.
JUSSHELL . XX.II. III.
Take brede ygrated and ayrenn and swyng it togydre. do þerto safroun, sawge. and salt. & cast broth. þerto. boile it & messe it forth.
 Jusshell. See also next number. _Jussell_, Ms. Ed. 21, where the Recipe is much the same. Lat. _Juscellam_, which occurs in the old scholiast on Juvenal iv. 23; and in Apicius, v. 3. Vide Du Fresne, v. _Jusselium_ and _Juscellum_, where the composition consists of _vinum_, _ova_, and _sagmea_, very different from this. Faber in Thesauro cites _Juscellum Gallina_ from Theod. Priscianus.
JUSSHELL ENFORCED . XX.II. IIII.
Take and do þerto as to charlet yforced. and serue it forth.
 Jusshell enforced. As the _Charlet yforced_ here referred to was made of pork, compare No. 40 with No. 39. So in Theod. Priscian we have _Jussetlum Gallina_.
MORTREWS . XX.II. V.
Take hennes and Pork and seeþ hem togyder. take the lyre of Hennes and of the Pork, and hewe it small and grinde it all to doust . take brede ygrated and do þerto, and temper it with the self broth and alye it with zolkes of ayrenn, and cast þeron powdour fort, boile it and do þerin powdour of gyngur sugur. safroun and salt. and loke þer it be stondyng , and flour it with powdour gynger.
 Mortrews. Vide Gloss.
 doust. Dust, powder.
 stondyng. Stiff, thick.
MORTREWS BLANK. XX.II. VI.
Take Pork and Hennes and seeþ hem as to fore. bray almandes blaunched, and temper hem up with the self broth. and alye the fleissh with the mylke and white flour of Rys. and boile it. & do þerin powdour of gyngur sugar and look þat it be stondyng.
BREWET OF ALMONY . XX.II. VII.
Take Conynges or kiddes and hewe hem small on moscels  oþer on pecys. parboile hem with the same broth, drawe an almaunde mylke and do the fleissh þerwith, cast þerto powdour galyngale & of gynger with flour of Rys. and colour it wiþ alkenet. boile it, salt it. & messe it forth with sugur and powdour douce.
 Almony. Almaine, or Germany. _Almany_. Fox, part I. p. 239. _Alamanie_. Chron. Sax. p. 242. V. ad No. 71.
 moscels. Morsels.
PEIOUNS  YSTEWED. XX.II. VIII.
Take peions and stop hem with garlec ypylled and with gode erbes ihewe. and do hem in an erthen pot. cast þerto gode broth and whyte grece. Powdour fort. safroun verious & salt.
 Peiouns, Pejons, i. e. Pigeons, _j_ is never written here in the middle of a word.
LOSEYNS . XX.II. IX.
Take gode broth and do in an erthen pot, take flour of payndemayn and make þerof past with water. and make þerof thynne foyles as paper  with a roller, drye it harde and seeþ it in broth take Chese ruayn  grated and lay it in disshes with powdour douce. and lay þeron loseyns isode as hoole as þou mizt . and above powdour and chese, and so twyse or thryse, & serue it forth.
 Loseyns. Vide in Gloss.
 foyles as paper. _Leaves_ of paste as thin as _paper_.
 Chese ruyan. 166. Vide Gloss.
 mizt. Might, i.e. can.
TARTLETTES . XX.II. X.
Take pork ysode and grynde it small with safroun, medle it with ayrenn and raisons of coraunce and powdour fort and salt, and make a foile of dowhz  and close the fars  þerinne. cast þe Tartletes in a Panne with faire water boillyng and salt, take of the clene Flessh withoute ayren & bolle it in gode broth. cast þerto powdour douce and salt, and messe the tartletes in disshes & helde  the sewe þeronne.
 Tarlettes. _Tartletes_ in the process.
 foile of dowhz, or dowght. A leaf of paste.
 fars. Forced-meat.
 helde. Cast.
PYNNONADE . XX.II. XI.
Take Almandes iblaunched and drawe hem sumdell thicke  with gode broth oþer with water and set on the fire and seeþ it, cast þerto zolkes of ayrenn ydrawe. take Pynes yfryed in oyle oþer in grece and þerto white Powdour douce, sugur and salt. & colour it wiþ alkenet a lytel.
 Pynnonade. So named from the _Pynes_ therein used.
 sumdell thicke. Somewhat thick, thickish.
ROSEE . XX.II. XII.
Take thyk mylke as to fore welled . cast þerto sugur a gode porcioun pynes. Dates ymynced. canel. & powdour gynger and seeþ it, and alye it with flores of white Rosis, and flour of rys, cole it, salt it & messe it forth. If þou wilt in stede of Almaunde mylke, take swete cremes of kyne.
 Rosee. From the white roles therein mentioned. See No. 41. in Mi. Ed. but No. 47 there is totally different.
 welled, f. _willed_; directed.
CORMARYE . XX.II. XIII.
Take Colyandre , Caraway smale grounden, Powdour of Peper and garlec ygrounde in rede wyne, medle alle þise  togyder and salt it, take loynes of Pork rawe and fle of the skyn, and pryk it wel with a knyf and lay it in the sawse, roost þerof what þou wilt, & kepe þat þat fallith þerfro in the rosting and seeþ it in a possynet with faire broth, & serue it forth witþ þe roost anoon .
 Cormarye. Quare.
 Golyandre. Coriander.
 þise. These.
 anoon. Immediately.
NEWE NOUMBLES OF DEER. XX.II. XIIII.
Take noumbles and waisshe hem clene with water and salt and perboile hem in water. take hem up an dyce hem. do with hem as with ooþer noumbles.
NOTA. XX.II. XV.
The Loyne of the Pork, is fro the hippe boon to the hede.
NOTA. XX.II. XVI.
The fyletes buth two, that buth take oute of the Pestels .
 Pestels. Legs.