VYAUNDE CYPRE . XX.IIII. XVII.
Take oot mele and pike out the stones and grynde hem smal, and drawe hem thurgh a straynour. take mede oþer wyne ifonded in sugur and do þise þerinne. do þerto powdour and salt, and alay it with flour of Rys and do þat it be stondyng. if thou wilt on flesh day; take hennes and pork ysode & grynde hem smale and do þerto. & messe it forth.
 Cypre. _Cipre_, Contents here and No. 98.
VYANDE CYPRE OF SAMOUN . XX.IIII. XVIII.
Take Almandes and bray hem unblaunched. take calwar  Samoun and seeþ it in lewe water  drawe up þyn Almandes with the broth. pyke out the bones out of the fyssh clene & grynde it small & cast þy mylk & þat togyder & alye it with flour of Rys, do þerto powdour fort, sugur & salt & colour it with alkenet & loke þat hit be not stondyng and messe it forth.
 Samoun. Salmon.
 calwar. Salwar, No. 167. R. Holme says, “_Calver_ is a term used to a Flounder when to be boiled in oil, vinegar, and spices and to be kept in it.” But in Lancashire Salmon newly taken and immediately dressed is called _Calver Salmon_: and in Littleton _Salar_ is a young salmon.
 lewe water. warm. V. Gloss.
VYANND RYAL. XX.IIII. XIX.
Take wyne greke, oþer rynysshe wyne and hony clarified þerwith. take flour of rys powdour of Gyngur oþ of peper & canel. oþer flour of canel. powdour of clowes, safroun. sugur cypre. mylberyes, oþer saundres. & medle alle þise togider. boile it and salt it. and loke þat it be stondyng.
COMPOST . C.
Take rote of parsel. pasternak of rasenns . scrape hem waisthe hem clene. take rapes & caboches ypared and icorne . take an erthen panne with clene water & set it on the fire. cast all þise þerinne. whan þey buth boiled cast þerto peeres & parboile hem wel. take þise thynges up & lat it kele on a fair cloth, do þerto salt whan it is colde in a vessel take vineger & powdour & safroun & do þerto. & lat alle þise thinges lye þerin al nyzt oþer al day, take wyne greke and hony clarified togider lumbarde mustard & raisouns corance al hool. & grynde powdour of canel powdour douce. & aneys hole. & fenell seed. take alle þise thynges & cast togyder in a pot of erthe. and take þerof whan þou wilt & serue forth.
 Compost. A composition to be always ready at hand. Holme, III. p. 78. Lel. Coll. VI. p. 5.
 Pasternak of rasenns. Qu.
 ypared and icorne. The first relates to the Rapes, the second to the Caboches, and means carved or cut in pieces.
GELE  OF FYSSH. C. I.
Take Tenches, pykes , eelys, turbut and plays , kerue hem to pecys. scalde hem & waische hem clene. drye hem with a cloth do hem in a panne do þerto half vyneger & half wyne & seeþ it wel. & take the Fysshe and pike it clene, cole the broth thurgh a cloth into a erthen panne. do þerto powdour of pep and safroun ynowh. lat it seeþ and skym it wel whan it is ysode dof  grees clene, cowche fisshes on chargeours & cole the sewe thorow a cloth onoward & serue it forth.
 Gele. Jelly. _Gelee_, Contents here and in the next Recipe. _Gely_, Ms. Ed. No. 55, which presents us with much the same prescription.
 It is commonly thought this fish was not extant in England till the reign of H. VIII.; but see No. 107. 109. 114. So Lucys, or Tenchis, Ms. Ed. II 1. 3. Pygus or Tenchis, II. 2. Pikys, 33 Chaucer, v. Luce; and Lel. Coll. IV. p. 226. VI. p. 1. 5. _Luce salt_. Ibid. p. 6. Mr. Topham’s Ms. written about 1230, mentions _Lupos aquaticos five Luceas_ amongst the fish which the fishmonger was to have in his shop. They were the arms of the Lucy family so early as Edw. I. See also Pennant’s Zool. III. p. 280, 410.
 Plays. Plaise, the fish.
 Dof, i. e. do of.
GELE OF FLESSH. C. II.
Take swyner feet & snowter and the eerys . capouns. connynges calues fete. & wiasche hem clene. & do hem to seeþ in the þriddel  of wyne & vyneger and water and make forth as bifore.
 Eerys. Ears.
 Thriddel. V. ad No. 67.
CHYSANNE . C. III.
Take Roches. hole Tenches and plays & sinyte hem to gobettes. fry hem in oyle blaunche almaundes. fry hem & cast wyne & of vyneger þer pridde part þerwith fyges drawen & do þerto powdour fort and salt. boile it. lay the Fisshe in an erthen panne cast the sewe þerto. seeþ oynouns ymynced & cast þerinne. kepe hit and ete it colde.
 Chysanne. Qu.
CONGUR  IN SAWSE. C. IIII.
Take the Conger and scald hym. and smyte hym in pecys & seeþ hym. take parsel. mynt. peleter. rosmarye. & a litul sawge. brede and salt, powdour fort and a litel garlec, clower a lite, take and grynd it wel, drawe it up with vyneger thurgh a clot. cast the fyssh in a vessel and do þe sewe onoward & serue it forth.
 Congur. The Eel called _Congre_. _Sawce_, Contents here, and No. 105. 106.
RYGH  IN SAWSE. C. V.
Take Ryghzes and make hem clene and do hem to seeþ, pyke hem clene and frye hem in oile. take Almandes and grynde hem in water or wyne, do þerto almandes blaunched hole fryed in oile. & coraunce seeþ the lyour grynde it smale & do þerto garlec ygronde & litel salt & verious powdour fort & safroun & boile it yfere, lay the Fysshe in a vessel and cast the fewe þerto. and messe it forth colde.
 Rygh. A Fish, and probably the _Ruffe_.
MAKEREL IN SAWSE. C. VI.
Take Makerels and smyte hem on pecys. cast hem on water and various. seeþ hem with mynter and wiþ oother erbes, colour it grene or zelow, and messe it forth.
PYKES IN BRASEY . C. VII.
Take Pykes and undo hem on þe wombes  and waisshe hem clene and lay hem on a roost Irne  þenne take gode wyne and powdour gynger & sugur good wone  & salt, and boile it in an erthen panne & messe forth þe pyke & lay the sewe onoward.
 Brasey. Qu.
 Wombs. bellies.
 roost Irene. a roasting iron.
 good wone. a good deal. V. Gloss.
PORPEYS IN BROTH. C. VIII.
Make as þou madest Noumbles of Flesh with oynouns.
BALLOC  BROTH. C. IX.
Take Eelys and hilde  hem and kerue hem to pecys and do hem to seeþ in water and wyne so þat it be a litel ouer stepid . do þerto sawge and ooþer erbis with few  oynouns ymynced, whan the Eelis buth soden ynowz do hem in a vessel, take a pyke and kerue it to gobettes and seeþ hym in the same broth do þerto powdour gynger galyngale canel and peper, salt it and cast the Eelys þerto & messe it forth.
 Balloc. _Ballok_, Contents.
 hilde. skin.
 on stepid. steeped therein. V. No. 110.
 few, i.e. a few.
ELES IN BREWET. C. X.
Take Crustes of brede and wyne and make a lyour, do þerto oynouns ymynced, powdour. & canel. & a litel water and wyne. loke þat it be stepid, do þerto salt, kerue þin Eelis & seeþ hem wel and serue hem forth.
CAWDEL OF SAMOUN C.XI.
Take the guttes of Samoun and make hem clene. perboile hem a lytell. take hem up and dyce hem. slyt the white of Lekes and kerue hem smale. cole the broth and do the lekes þerinne with oile and lat it boile togyd yfere . do the Samoun icorne þerin, make a lyour of Almaundes mylke & of brede & cast þerto spices, safroun and salt, seeþ it wel. and loke þat it be not stondyng.
 togyd yfere. One of these should be struck out.
PLAYS IN CYEE. C.XII.
Take Plays and smyte hem  to pecys and fry hem in oyle. drawe a lyour of brede & gode broth & vyneger. and do þerto powdour gynger. canel. peper and salt and loke þat it be not stondyng.
 Vide No. 104. Qu.
FOR TO MAKE FLAUMPEYNS. C. XIII.
Take clene pork and boile it tendre. þenne hewe it small and bray it smal in a morter. take fyges and boile hem tendre in smale ale. and bray hem and tendre chese þerwith. þenne waisthe hem in water & þene lyes  hem alle togider wit Ayrenn, þenne take powdour of pepper. or els powdour marchannt & ayrenn and a porcioun of safroun and salt. þenne take blank sugur. eyrenn & flour & make a past wit a roller, þene make þerof smale pelettes . & fry hem broun in clene grece & set hem asyde. þenne make of þat ooþer deel  of þat past long coffyns  & do þat comade  þerin. and close hem faire with a countoer , & pynche hem smale about. þanne kyt aboue foure oþer sex wayes, þanne take euy  of þat kuttyng up, & þenne colour it wit zolkes of Ayrenn, and plannt hem thick, into the flaumpeyns above þat þou kuttest hem & set hem in an ovene and lat hem bake eselich . and þanne serue hem forth.
 lyer. mix.
 Pelettes. _Pelotys_ Ms. Ed. No. 16. Balls, pellets, from Fr. _pelote_.
 deel. deal, i.e. part, half.
 Coffyns. Pies without lids.
 comade. Qu.
 coutour. coverture, a lid.
 euy. every.
 eselich. easily, gently.
FOR TO MAKE NOUMBLES IN LENT. C. XIIII.
Take the blode of pykes oþer of conger and nyme  the paunches of pykes. of conger and of grete code lyng , & boile hem tendre & mynce hem smale & do hem in þat blode. take crustes of white brede & strayne it thurgh a cloth. þenne take oynouns iboiled and mynced. take peper and safroun. wyne. vynegur aysell  oþer alegur & do þerto & serue forth.
 nyme. take. Perpetually used in Ms. Ed. from Sax. niman.
 code lyng. If a Codling be a _small cod_, as we now understand it, _great codling_ seems a contradiction in terms.
 Aysell. Eisel, vinegar. Littleton.
FOR TO MAKE CHAWDON  FOR LENT. C. XV.
Take blode of gurnardes and congur & þe paunch of gurnardes and boile hem tendre & mynce hem smale, and make a lyre of white Crustes and oynouns ymynced, bray it in a morter & þanne boile it togyder til it be stondyng. þenne take vynegur oþ aysell & safroun & put it þerto and serue it forth.
 Chawdoun. V. Gloss.
FURMENTE WITH PORPEYS. C. XVI.
Take clene whete and bete it small in a morter and fanne out clene the doust, þenne waisthe it clene and boile it tyl it be tendre and broun. þanne take the secunde mylk of Almaundes & do þerto. boile hem togidur til it be stondyng, and take þe first mylke & alye it up wiþ a penne . take up the porpays out of the Furmente & leshe hem in a dishe with hoot water. & do safroun to þe furmente. and if the porpays be salt. seeþ it by hym self, and serue it forth.
 Penne. Feather, or pin. Ms. Ed. 28.
FYLETTES IN GALYTYNE. C. XVII.
Take Pork, and rost it tyl the blode be tryed out & þe broth . take crustes of brede and bray hem in a morter, an drawe hem thurgh a cloth with þe broth, þenne take oynouns an leshe hem on brede an do to the broth. þanne take pork, and leshe it clene with a dressyng knyf and cast it into þe pot broth, & lat it boile til it be more tendre. þanne take þat lyour þerto. þanne take a porcion of peper and saundres & do þerto. þanne take parsel & ysope & mynce it smale & do þerto. þanne take rede wyne oþer white grece & raysouns & do þerto. & lat it boile a lytel.
 the broth. Supposed to be prepared beforehand.
VEEL IN BUKNADE . C. XVIII.
Take fayr Veel and kyt it in smale pecys and boile it tendre in fyne broth oþer in water. þanne take white brede oþer wastel , and drawe þerof a white … lyour wiþ fyne broth, and do þe lyour to the Veel, & do safroun þerto, þanne take parsel & bray it in a morter & the Juys  þerof do þerto, and þanne is þis half zelow & half grene. þanne take a porcioun of wyne & powdour marchant & do þerto and lat it boile wele, and do þerto a litel of  vynegur. & serue forth.
 Buknade. V. No. 17.
 Wastel. V. Gloss.
 Juys. Juice.
 litel of vynegur. We say, _a little vinegar_, omitting _of_. So 152, _a lytull of lard_.
SOOLES IN CYNEE . C. XIX.
Take Sooles and hylde hem, seeþ hem in water, smyte hem on pecys and take away the fynnes. take oynouns iboiled & grynde the fynnes þerwith and brede. drawe it up with the self broth. do þerto powdour fort, safroun & hony clarified with salt, seeþ it alle yfere. broile the sooles & messe it in dysshes & lay the sewe above. & serue forth.
 Cynee. _Cyney_, Contents, both here and No. 120. 123. See before, No. 25.
TENCHES IN CYNEE. XX.VI.
Take Tenches and smyte hem to pecys, fry hem, drawe a lyour of Raysouns coraunce witþ wyne and water, do þerto hool raisouns & powdour of gyngur of clowes of canel of peper do the Tenches þerto & seeþ hem with sugur cypre & salt. & messe forth.
OYSTERS IN GRAVEY. XX.VI. I.
Schyl  Oysters and seeþ hem in wyne and in hare  own broth. cole the broth thurgh a cloth. take almandes blaunched, grynde hem and drawe hem up with the self broth. & alye it wiþ flour of Rys. and do the oysters þerinne, cast in powdour of gyngur, sugur, macys. seeþ it not to stondyng and serue forth.
 shell, take of the shells.
 hare. their. _her_. No. 123. Chaucer.
MUSKELS  IN BREWET. XX.VI. II.
Take muskels, pyke hem, seeþ hem with the owne broth, make a lyour of crustes  & vynegur do in oynouns mynced. & cast the muskels þerto & seeþ it. & do þerto powdour with a lytel salt & safron the samewise make of oysters.
 Muskles. _muskels_ below, and the Contents. Muscles.
 crustes. i.e. of bread.
OYSTERS IN CYNEE. XX.VI. III.
Take Oysters parboile hem in her owne broth, make a lyour of crustes of brede & drawe it up wiþ the broth and vynegur mynce oynouns & do þerto with erbes. & cast the oysters þerinne. boile it. & do þerto powdour fort & salt. & messe it forth.
CAWDEL OF MUSKELS. XX.VI. IIII.
Take and seeþ muskels, pyke hem clene, and waisshe hem clene in wyne. take almandes & bray hem. take somme of the muskels and grynde hem. & some hewe smale, drawe the muskels yground with the self broth. wryng the almaundes with faire water. do alle þise togider. do þerto verious and vyneger. take whyte of lekes & parboile hem wel. wryng oute the water and hewe hem smale. cast oile þerto with oynouns parboiled & mynced smale do þerto powdour fort, safroun and salt. a lytel seeþ it not to to  stondyng & messe it forth.
 to to, i. e. too too. Vide No. 17. 105, 106.
MORTREWS OF FYSSH. XX.VI. V.
Take codlyng, haddok, oþ hake and lynours with the rawnes  and seeþ it wel in water. pyke out þe bones, grynde smale the Fysshe, drawe a lyour of almaundes & brede with the self broth. and do the Fysshe grounden þerto. and seeþ it and do þerto powdour fort, safroun and salt, and make it stondyng.
 rawnes. roes.