SPYNEE . XX.II.XVII.
Take and make gode thik Almaund mylke as tofore. and do þerin of flour of hawthorn . and make it as a rose. & serue it forth.
 Spynee. As made of Haws, the berries of Spines, or Hawthorns.
 Hawthern. Hawthorn.
CHYRYSE  XX.II. XVIII.
Take Almandes unblanched, waisshe hem, grynde hem, drawe hem up with gode broth. do þerto thridde part of chiryse. þe stones. take oute and grynde hem smale, make a layour of gode brede an powdour and salt and do þerto. colour it with sandres so that it may be stondyng, and florish it with aneys and with cheweryes, and strawe þeruppon and serue it forth.
 Chyryse. _Chiryse_ in the process. _Cheriseye._ Ms. Ed. II. 18. _Chiryes_ there are cherries. And this dish is evidently made of Cherries, which probably were chiefly imported at this time from Flanders, though they have a Saxon name, [Anglo-Saxon: cyrre].
PAYN FONDEW . XX.II. XIX.
Take brede and frye it in grece oþer in oyle, take it and lay it in rede wyne. grynde it with raisouns take hony and do it in a pot and cast þerinne gleyres  of ayrenn wiþ a litel water and bete it wele togider with a sklyse . set it ouer the fires and boile it. and whan the hatte  arisith to goon  ouer, take it adoun and kele it, and whan it is þer clarified; do it to the oþere with sugur and spices. salt it and loke it be stondyng, florish it with white coliaundre in confyt.
 foundewe. Contents. It seems to mean _dissolved_. V. _found_ in Gloss.
 gleyres. Whites.
 Sklyse. Slice.
 hatte. Seems to mean _bubling_ or _wallop_.
 goon. Go.
CROTOUN . XX.III.
Take the offal of Capouns oþer of oþere briddes. make hem clene and parboile hem. take hem up and dyce hem. take swete cowe mylke and cast þerinne. and lat it boile. take Payndemayn  and of þe self mylke and drawe thurgh a cloth and cast it in a pot and lat it seeþ, take ayren ysode. hewe the white and cast þerto, and alye the sewe with zolkes of ayren rawe. colour it with safron. take the zolkes and fry hem and florish hem þerwith and with powdour douce.
 Crotoun. Ms. Ed. 24. has _Craytoun_, but a different dish.
 Payndemayn. Whitebread. V. ad No. 41.
VYNE GRACE . XX.III. I.
Take smale fylettes of Pork and rost hem half and smyte hem to gobettes and do hem in wyne an Vynegur and Oynouns ymynced and stewe it yfere do þerto gode poudours an salt, an serue it forth.
 Vyne Grace. Named probably from _grees_, wild swine, and the mode of dressing in _wine_. V. Gloss. voce _Vyne grace_.
FONNELL . XX.III. II.
Take Almandes unblaunched. grynde hem and drawe hem up with gode broth, take a lombe  or a kidde and half rost hym. or the þridde  part, smyte hym in gobetes and cast hym to the mylke. take smale briddes yfasted and ystyned . and do þerto sugur, powdour of canell and salt, take zolkes of ayrenn harde ysode and cleeue  a two and ypaunced  with flour of canell and florish þe sewe above. take alkenet fryed and yfoundred  and droppe above with a feþur  and messe it forth.
 Fonnell. Nothing in the recipe leads to the etymon of this multifarious dish.
 Lombe. Lamb.
 thridde. Third, per metathesin.
 yfasted and ystyned.
 cleeue. cloven.
 ypaunced. pounced.
 yfoundred. melted, dissolved.
 feþ’. feather.
DOUCE AME . XX.III. III.
Take gode Cowe mylke and do it in a pot. take parsel. sawge. ysope. saueray and ooþer gode herbes. hewe hem and do hem in the mylke and seeþ hem. take capouns half yrosted and smyte hem on pecys and do þerto pynes and hony clarified. salt it and colour it with safroun an serue it forth.
 Douce Ame. _Quasi_, a delicious dish. V. Blank Desire in Gloss. Titles of this tissue occur in Apicius. See Humelberg. p. 2.
CONNYNGES IN CYRIP . XX.III. IIII.
Take Connynges and seeþ hem wel in good broth. take wyne greke and do þerto with a porcioun of vyneger and flour of canel, hoole clowes quybibes hoole, and ooþer gode spices with raisouns coraunce and gyngyner ypared and ymynced. take up the conynges and smyte hem on pecys and cast hem into the Siryppe and seeþ hem a litel on the fyre and sue it forth.
 Cyrip. In the process _Siryppe. Cirypp_, Contents. _Sirop_ or _Sirup_, as 133. _Syryp_, 132.
LECHE LUMBARD . XX.III. V.
Take rawe Pork and pulle of the skyn. and pyke out þe skyn synewes and bray the Pork in a morter with ayrenn rawe do þerto suger, salt, raysouns coraunce, dates mynced, and powdour of Peper powdour gylofre. an do it in a bladder, and lat it seeþ til it be ynowhz. and whan it is ynowh, kerf if leshe it  in likenesse of a peskodde , and take grete raysouns and grynde hem in a morter, drawe hem Up wiþ rede wyne, do þerto mylke of almaundes colour it with saunders an safroun. and do þerto powdour of peper an of gilofre and boile it. and whan it is iboiled; take powdour of canel and gynger, and temper it up with wyne. and do alle þise thynges togyder. and loke þat it be rennyns , and lat it not seeþ after that it is cast togyder, an serue it forth.
 Leche Lumbard. So called from the country. Randle Home says, _Leach_ is “a kind of jelly made of cream, ising-glass, sugar and almonds, with other compounds.”
 Leshe it. Vide Gloss.
 Peskodde. Hull or pod of a pea.
 rennyns. Perhaps _thin_, from the old _renne_, to run. Vide Gloss.
CONNYNGES IN CLERE BROTH. XX.III. VI.
Take Connynges and smyte hem in gobetes and waissh hem and do hem in feyre water and wyne, and seeþ hem and skym hem. and whan þey buth isode pyke hem clene, and drawe the broth thurgh a straynour and do the flessh þerwith in a Possynet and styne it . and do þerto vynegur and powdour or gynger and a grete quantite and salt after the last boillyng and serue it forth.
 styne it. Close it. V. Gloss.
PAYN RAGOUN . XX.III. VII.
Take hony suger and clarifie it togydre. and boile it with esy fyre, and kepe it wel fro brennyng and whan it hath yboiled a while; take up a drope  þerof wiþ þy fyngur and do it in a litel water and loke if it hong  togydre. and take it fro the fyre and do þerto the thriddendele  an powdour gyngener and stere  it togyder til it bigynne to thik and cast it on a wete  table. lesh it and serue it forth with fryed mete on flessh dayes or on fysshe dayes.
 Payn ragoun. It is not at all explained in the Recipe.
 Drope. Drop.
 hong. Hing, or hang.
 thriddendele. Third part, perhaps, _of brede_, i. e. of bread, may be casually omitted here. V. Gloss.
 stere. stir.
 wete. wet.
LETE LARDES . XX.III. VIII.
Take parsel and grynde with a Cowe mylk, medle it with ayrenn and lard ydyced take mylke after þat þou hast to done  and myng  þerwith. and make þerof dyuerse colours. If þou wolt have zelow, do þerto safroun and no parsel. If þou wolt have it white; nonþer parsel ne safroun but do þerto amydoun. If þou wilt have rede do þerto sandres. If þou wilt have pownas  do þerto turnesole . If þou wilt have blak do þerto blode ysode and fryed. and set on the fyre in as many vessels as þou hast colours þerto and seeþ it wel and lay þise colours in a cloth first oon. and sithen anoþer upon him. and sithen the þridde and the ferthe. and presse it harde til it be all out clene. And whan it is al colde, lesh it thynne, put it in a panne and fry it wel. and serue it forth.
 Lete Lardes. _Lards_ in form of Dice are noticed in the process. See Lel. Coll. VI. p. 5. _Lete_ is the Fr. _Lait_, milk. V. No. 81. or Brit. _Llaeth_. Hence, perhaps, _Lethe Cpyrus_ and _Lethe Rube_. Lel. Coll. IV. p. 227. But VI. p. 5, it is _Leche_.
 to done, i. e. done.
 myng. mix.
 pownas. Qu.
 turnesole. Not the flower _Heliotrope_, but a drug. Northumb. Book, p. 3. 19. I suppose it to be _Turmeric_. V. Brooke’s Nat. Hist. of Vegetables, p. 9. where it is used both in victuals and for dying.
FURMENTE WITH PORPAYS . XX.III. IX.
Take Almandes blanched. bray hem and drawe hem up with faire water, make furmente as before  and cast þer furmente þerto. & messe it with Porpays.
 Porpays. _Porpeys_, Contents, and so No. 116. Porpus.
 as before. This is the first mention of it.
PERREY OF PESOUN . XX.III. X.
Take pesoun and seeþ hem fast and covere hem til þei berst. þenne take up hem and cole hem thurgh a cloth. take oynouns and mynce hem and seeþ hem in the same sewe and oile þerwith, cast þerto sugur, salt and safroun, and seeþ hem wel þeratt þerafter and serue hem forth.
 Perrey of Pesoun, i.e. Peas. _Perrey_ seems to mean pulp: vide No. 73. Mr. Ozell in Rabelais, IV. c. 60. renders _Puree de pois_ by _Peas soup_.
PESON OF ALMAYNE . XX.III. XI
Take white pesoun, waisshe hem seeþ hem a grete while, take hem and cole hem thurgh a cloth, waisshe hem in colde water til the hulles go off, cast hem in a pot and couere þat no breth  go out. and boile hem right wel. and cast þerinne gode mylke of allmandes and a pertye of flour of Rys wiþ powdour gynger safroun. and salt.
 Almayne. Germany; called Almony No. 47.
 breth. Breath, air, steam. Ms. Ed. No. 2.
CHYCHES . XX.III. XII.
Take chiches and wry hem  in ashes all nyzt, oþer lay hem in hoot aymers , at morrowe , waisshe hem in clene water and do hem ouer the fire with clene water. seeþ hem up and do þerto oyle, garlec, hole safroun. powdour fort and salt, seeþ it and messe it forth.
 Chyches. _Vicia_, vetches. In Fr. _Chiches_.
 Wry hem. _Dry hem_, or _cover hem_. Chaucer, v. wrey.
 Aymers. Embers; of which it is evidently a corruption.
 at morrowe. Next Morning.
FRENCHE . XX.III. XIII.
Take and seeþ white peson and take oute þe perrey  & parboile erbis & hewe hem grete & caft hem in a pot with the perrey pulle oynouns & seeþ hem hole wel in water & do hem to þe Perrey with oile & salt, colour it with safroun & messe it and cast þeron powdour douce.
 Frenche. Contents have it more fully, _Frenche Owtes_. V. ad No. 6.
 Perrey. Pulp. V. ad No. 70.
MAKKE . XX.III. XIIII.
Take drawen benes and seeþ hem wel. take hem up of the water and cast hem in a morter grynde hem al to doust til þei be white as eny mylk, chawf  a litell rede wyne, cast þeramong in þe gryndyng, do þerto salt, leshe it in disshes. þanne take Oynouns and mynce hem smale and seeþ hem in oile til þey be al broun . and florissh the disshes therwith. and serue it forth.
 Makke. _Ignotum_.
 Chawf. Warm.
 broun. Brown.
AQUAPATYS . XX.III. XV.
Pill garlec and cast it in a pot with water and oile. and seeþ it, do þerto safroun, salt, and powdour fort and dresse it forth hool.
 Aquapatys. _Aquapates_, Contents. Perhaps named from the water used in it.
SALAT. XX.III. XVI.
Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, porrectes , fenel and ton tressis , rew, rosemarye, purslarye , laue and waische hem clene, pike hem, pluk hem small wiþ þyn  honde and myng hem wel with rawe oile. lay on vynegur and salt, and serue it forth.
 Porrectes. Fr. _Porrette_.
 Ton tressis. Cresses. V. Gloss.
 Purslarye. Purslain.
 þyn. thine.
FENKEL IN SOPPES. XX.III. XVII.
Take blades of Fenkel. shrede hem not to smale, do hem to seeþ in water and oile and oynouns mynced þerwith. do þerto safroun and salt and powdour douce, serue it forth, take brede ytosted and lay the sewe onoward.
CLAT . XX.III. XVIII.
Take elena campana and seeþ it water . take it up and grynde it wel in a morter. temper it up with ayrenn safroun and salt and do it ouer the fire and lat it not boile. cast above powdour douce and serue it forth.
 Clat. Qu.
 water; r. _in water_, as in No. 79.
APPULMOY . XX.III. XIX.
Take Apples and seeþ hem in water, drawe hem thurgh a straynour. take almaunde mylke & hony and flour of Rys, safroun and powdour fort and salt. and seeþ it stondyng .
 Appulmoy. _Appulmos_. Ms. Ed. No. 17. named from the apples employed. V. No. 149.
 stondyng. thick.
SLETE  SOPPES. XX.IIII.
Take white of Lekes and slyt hem, and do hem to seeþ in wyne, oile and salt, rost brede and lay in dysshes and the sewe above and serue it forth.
 Slete. slit.
LETELORYE . XX.IIII. I.
Take Ayrenn and wryng hem thurgh a styunour and do þerto cowe mylke with butter and safroun and salt and seeþ it wel. leshe it. and loke þat it be stondyng. and serue it forth.
 Letelorye. The latter part of the compound is unknown, the first is Fr. _Lait_, milk. Vide No. 68.
SOWPES DORRY . XX.IIII. II.
Take Almaundes brayed, drawe hem up with wyne. ooile it, cast þeruppon safroun and salt, take brede itosted in wyne. lay þerof a leyne  and anoþer of þe sewe and alle togydre. florish it with sugur powdour gyngur and serue it forth.
 Sowpes Dorry. Sops endorsed. V. _Dorry_ in Gloss.
 A leyne. a layer.
RAPE . XX.IIII. III.
Take half fyges and half raisouns pike hem and waisshe hem in water skalde hem in wyne. bray hem in a morter, and drawe hem thurgh a straynour. cast hem in a pot and þerwiþ powdour of peper and ooþer good powdours. alay it up with flour of Rys. and colour it with saundres. salt it. & messe it forth.
 Rape. A dissyllable, as appears from _Rapey_ in the Contents. _Rapy_, Ms. Ed. No. 49. _Rapee_, ibid. II. 28.
SAWSE SARZYNE . XX.IIII. IIII.
Take heppes and make hem clene. take Almaundes blaunched, frye hem in oile and bray hem in a morter with heppes. drawe it up with rede wyne, and do þerin sugur ynowhz with Powdour sort, lat it be stondyng, and alay it with flour of Rys. and colour it with alkenet and messe it forth. and florish it with Pomme garnet. If þou wilt in flesshe day. seeþ Capouns and take the brawnn and tese hem smal and do þerto. and make the lico  of þis broth.
 Sawse Sarzyne. _Sause_. Contents. _Saracen_, we prefume, from the nation or people. There is a Recipe in Ms. Ed. No. 54 for a Bruet of _Sarcynesse_, but there are no pomgranates concerned.
 lico. liquor.
CREME OF ALMAUNDES. XX.IIII. V.
Take Almaundes blaunched, grynde hem and drawe hem up thykke, set hem ouer the fyre & boile hem. set hem adoun and spryng  hem wicii Vyneger, cast hem abrode uppon a cloth and cast uppon hem sugur. whan it is colde gadre it togydre and leshe it in dysshes.
 spryng. sprinkle.
GREWEL OF ALMAUNDES. XX.IIII. VI.
Take Almaundes blaunched, bray hem with oot meel . and draw hem up with water. cast þeron Safroun & salt &c.
 oot meel. oat-meal.
CAWDEL OF ALMAUND MYLK. XX.IIII. VII.
Take Almaundes blaunched and drawe hem up with wyne, do þerto powdour of gyngur and sugur and colour it with Safroun. boile it and serue it forth.
JOWTES  OF ALMAUND MYLKE. XX.IIII. VIII.
Take erbes, boile hem, hewe hem and grynde hem smale. and drawe hem up with water. set hem on the fire and seeþ the rowtes with the mylke. and cast þeron sugur & salt. & serue it forth.
 Jowtes. V. ad No. 60.
FYGEY . XX.IIII. IX.
Take Almaundes blanched, grynde hem and drawe hem up with water and wyne: quarter fygur hole raisouns. cast þerto powdour gyngur and hony clarified. seeþ it wel & salt it, and serue forth.
 Fygey. So named from the figs therein used. A different Recipe, Ms. Ed. No. 3, has no figs.
POCHEE . XX.IIII. X.
Take Ayrenn and breke hem in scaldyng hoot water. and whan þei bene sode ynowh. take hem up and take zolkes of ayren and rawe mylke and swyng hem togydre, and do þerto powdour gyngur safroun and salt, set it ouere the fire, and lat it not boile, and take ayrenn isode & cast þe sew onoward. & serue it forth.
 Pochee. Poached eggs. Very different from the present way.
BREWET OF AYRENN. XX.IIII. XI.
Take ayrenn, water and butter, and seeþ hem yfere with safroun and gobettes of chese. wryng ayrenn thurgh a straynour. whan the water hath soden awhile: take þenne the ayrenn and swyng hem with verious. and cast þerto. set it ouere the fire and lat it not boile. and serue it forth.
MACROWS . XX.IIII. XII.
Take and make a thynne foyle of dowh. and kerve it on peces, and cast hem on boillyng water & seeþ it wele. take chese and grate it and butter cast bynethen and above as losyns. and serue forth.
 Macrows. _Maccherone_, according to the Recipe in _Altieri_, corresponds nearly enough with our process; so that this title seems to want mending, and yet I know not how to do it to satisfaction.
TOSTEE . XX.IIII. XIII.
Take wyne and hony and found it  togyder and skym it clene. and seeþ it long, do þerto powdour of gyngur. peper and salt, tost brede and lay the sew þerto. kerue pecys of gyngur and flour it þerwith and messe it forth.
 Tostee. So called from the toasted bread.
 found it. mix it.
GYNGAWDRY . XX.IIII. XIIII.
Take the Powche  and the Lyuour  of haddok, codlyng and hake  and of ooþer fisshe, parboile hem, take hem and dyce hem small, take of the self broth and wyne, a layour of brede of galyntyne with gode powdours and salt, cast þat fysshe þerinne and boile it. & do þerto amydoun. & colour it grene.
 Gyngawdry. Qu.
 Powche. Crop or stomach.
 Lyuour. Liver. V. No. 137.
 Hake. “Asellus alter, sive Merlucius, Aldrov.” So Mr. Ray. See Pennant, III. p. 156.
ERBOWLE . XX.IIII. XV.
Take bolas and scald hem with wyne and drawe hem with  a straynour do hem in a pot, clarify hony and do þerto with powdour fort. and flour of Rys. Salt it & florish it with whyte aneys. & serue it forth.
 Erbowle. Perhaps from the _Belas_, or Bullace employed.
 with, i.e. thurgh or thorough.
RESMOLLE . XX.IIII. XVI.
Take Almaundes blaunched and drawe hem up with water and alye it with flour of Rys and do þerto powdour of gyngur sugur and salt, and loke it be not stondyng , messe it and serue it forth.
 Resmolle. From the Rice there used; for Ms. Ed. II. No. 5. has _Rysmoyle_, where _moyle_ seems to be Fr. _moile_, as written also in the Roll. _Rice molens potage_. Lel. Coll. VI. p. 26.
 Not stondyng. Thin, diluted. V. No. 98. Not to [too] stondyng, 121.