WASTELS YFARCED. XX.VII. XIX.
Take a Wastel and hewe out þe crummes. take ayrenn & shepis talow & þe crummes of þe same Wastell powdour fort & salt with Safroun and Raisouns coraunce. & medle alle þise yfere & do it in þe Wastel. close it & bynde it fast togidre. and seeþ it wel.
SAWGE YFARCED. XX.VIII.
Take sawge. grynde it and temper it up with ayrenn. a saweyster  & kerf hym to gobettes and cast it in a possynet. and do þerwiþ grece & frye it. Whan it is fryed ynowz cast þerto sawge with ayren make it not to harde. cast þerto powdour douce, messe it forth. If it be in Ymber day; take sauge butter & ayrenn. and lat it stonde wel by þe sause , & serue it forth.
 saweyster. Qu.
 stonde wel by the sause. Become thick with the sawce.
SAWGEAT . XX.VIII. I.
Take Pork and seeþ it wel and grinde it smale and medle it wiþ ayren & brede. ygrated. do þerto powdour fort and safroun with pyner & salt. take & close litull Balles in foiles  of sawge. wete it with a batour of ayren & fry it. & serue it forth.
 Sawgeat. So named from the Sage, or _Sawge_
 foiles. leaves.
CRYSPES . XX.VIII. II.
Take flour of pandemayn and medle it with white grece ouer the fyrer in a chawfour  and do the batour þerto queyntlich  þurgh þy fyngours. or thurgh a skymour. and lat it a litul  quayle  a litell so þe þer be hool þerinne. And if þer wilt colour it wiþ alkenet yfoundyt. take hem up & cast þerinne sugur, and serue hem forth.
 Cryspes. Ms. Ed. No. 26. _Cryppys_, meaning _Crisps_, Chaucer having _crips_, by transposition, for _crisp_. In Kent _p_ is commonly put before the _s_, as _haps_ is _hasp_, _waps_ is _wasp_. V. Junius. V. _Happs_, and _Haspe_, and _Wasp_.
 chawfour. chaffing dish.
 quentlich’. nicely.
 a litul. Dele.
 quayle. an cool?
CRYSPELS. XX.VIII. III.
Take and make a foile of gode Past as thynne as Paper. kerue it out & fry it in oile. oþer in þe  grece and þe remnaunt , take hony clarified and flaunne  þerwith, alye hem up and serue hem forth.
 þe grece. Dele _the_.
 þe remnant, i. e. as for the remnant.
 flaunne. French _flau_, custard.
TARTEE. XX.VIII. IIII.
Take pork ysode. hewe it & bray it. do þerto ayrenn. Raisouns sugur and powdour of gyngur. powdour douce. and smale briddes þeramong & white grece. take prunes, safroun. & salt, and make a crust in a trape & do þer Fars  þerin. & bake it wel & serue it forth.
 þer Fars, r. þe Fars.
TART IN YMBRE  DAY. XX.VIII. V.
Take and parboile Oynouns presse out þe water & hewe hem smale. take brede & bray it in a morter. and temper it up with Ayren. do þerto butter, safroun and salt. & raisouns corauns. & a litel sugur with powdour douce. and bake it in a trape. & serue it forth.
 Ymbre. Ember.
TART DE BRY . XX.VIII. VI.
a Crust ynche depe in a trape. take zolkes of Ayren rawe & chese ruayn . & medle it & þe zolkes togyder. and do þerto powdour gyngur. sugur. safroun. and salt. do it in a trape, bake it and serue it forth.
 de Bry. Qu. _Brie_, the country.
 Chese ruayn. Qu. of Roisen. V. ad 49.
TART DE BRYMLENT . XX.VIII. VII.
Take Fyges & Raysouns. & waisshe hem in Wyne. and grinde hem smale with apples & peres clene ypiked. take hem up and cast hem in a pot wiþ wyne and sugur. take salwar Salmoun  ysode. oþer codlyng, oþer haddok, & bray hem smal. & do þerto white powdours & hool spices. & salt. and seeþ it. and whanne it is sode ynowz. take it up and do it in a vessel and lat it kele. make a Coffyn an ynche depe & do þe fars þerin. Plaunt it boue  with prunes and damysyns. take þe stones out, and wiþ dates quarte rede  dand piked clene. and couere the coffyn, and bake it wel, and serue it forth.
 Brymlent. Perhaps Midlent or High Lent. _Bryme_, in Cotgrave, is the _midst_ of Winter. The fare is certainly lenten. A.S. [Anglo-Saxon: bryme]. Solennis, or beginning of Lent, from A.S. [Anglo-Saxon: brymm], ora, margo. Yet, after all, it may be a mistake for _Prymlent_.
 salwar Samoun. V. ad No. 98.
 plaunt it above. Stick it _above_, or on the top.
 quarte red. quartered.
TARTES OF FLESH . XX.VIII. VIII.
Take Pork ysode and grynde it smale. tarde  harde eyrenn isode & ygrounde and do þerto with Chese ygronde. take gode powdour and hool spices, sugur, safroun, and salt & do þerto. make a coffyn as to feel sayde  & do þis þerinne, & plaunt it with smale briddes istyned & counyng. & hewe hem to smale gobettes & bake it as tofore. & serue it forth.
 Tartes of Flesh. So we have _Tarte Poleyn_, Lel. Coll. IV. p. 226. i.e. of Pullen, or Poultry.
 tarde, r. _take_. For see No. 169.
 to feel sayde. perhaps, _to hold the same_.
TARTLETES. XX.VIII. IX.
Take Veel ysode and grinde it smale. take harde Eyrenn isode and yground & do þerto with prunes hoole . dates. icorue. pynes and Raisouns coraunce. hool spices & powdour. sugur. salt, and make a litell coffyn and do þis fars þerinne. & bake it & serue it forth.
 hoole, whole.
TARTES OF FYSSHE. XX.VIII. X.
Take Eelys and Samoun and smyte hem on pecys. & stewe it  in almaund mylke and verious. drawe up on almaund mylk wiþ þe stewe. Pyke out the bones clene of þe fyssh. and save þe myddell pece hoole of þe Eelys & grinde þat ooþer fissh smale. and do þerto powdour, sugur, & salt and grated brede. & fors þe Eelys þerwith þerer as  þe bonys were medle þe ooþer dele of the fars & þe mylk togider. and colour it with saundres. make a crust in a trape as before. and bake it þerin and serue it forth.
 it. rather hem, i.e. them.
 þereras. where. V. No. 177.
SAMBOCADE . XX.VIII. XI.
Take and make a Crust in a trape. & take a cruddes and wryng out þe wheyze. and drawe hem þurgh a straynour and put in þe straynour crustes. do þerto sugur the þridde part & somdel  whyte of Ayrenn. & shake þerin blomes of elren . & bake it up with curose  & messe it forth.
 Sambucade. As made of the _Sambucus_, or Elder.
 Somdel. Some.
 Blom of Elren. Elder flowers.
ERBOLATES . XX.VIII. XII.
Take parsel, myntes , sauerey, & sauge, tansey, veruayn, clarry, rewe, ditayn, fenel, southrenwode, hewe hem & grinde hem smale, medle hem up with Ayrenn. do butter in a trape. & do þe fars þerto. & bake it & messe it forth.
 Erbolat, i.e. Herbolade, a confection of herbs.
 myntes, mint.
NYSEBEK . XX.VIII. XIII.
Take þere þridde part of sowre Dokkes and flour þerto. & bete it togeder tyl it be as towh as eny lyme. cast þerto salt. & do it in a disshe holke  in þe bothom, and let it out wiþ þy finger queynchche  in a chowfer  wiþ oile. & frye it wel. and whan it is ynowhz: take it out and cast þerto suger &c.
 Nysebek. Qu.
 holke. Qu. hollow.
 queynchche. an _queyntlich’_, as No. 162.
 Chowfer. chaffing dish, as No. 162.
FOR TO MAKE POMME DORRYLE  AND OÞER ÞNGES. XX.VIII. XIIII.
Take þe lire of Pork rawe. and grynde it smale. medle it up wiþ powdre fort, safroun, and salt, and do þerto Raisouns of Coraunce, make balles þerof. and wete it wele in white of ayrenn. & do it to seeþ in boillyng water. take hem up and put hem on a spyt. rost hem wel and take parsel ygronde and wryng it up with ayren & a party of flour. and lat erne  aboute þe spyt. And if þou wilt, take for parsel safroun, and serue it forth.
 Pomme dorryle. Contents, _pom dorryes_, recte, for MS. Ed. 42, has _Pommedorry_; and see No. 177. So named from the _balls_ and _the gilding_. “Pommes dorees, golden apples.” Cotgrave. _Poundorroye_. MS. Ed. 58; but vide _Dorry_ in Gloss.
 erne. Qu.
COTAGRES . XX.VIII. XV.
Take and make þe self fars . but do þerto pynes and sugur. take an hole rowsted cok, pulle hym  & hylde  hym al togyder saue þe legges. take a pigg and hilde  hym fro þe myddes dounward, fylle him ful of þe fars & sowe hym fast togider. do hym in a panne & seeþ hym wel. and whan þei bene isode: do hem on a spyt & rost it wele. colour it with zolkes of ayren and safroun, lay þeron foyles  of gold and of siluer. and serue hit forth.
 Cotagres. This is a sumptuous dish. Perhaps we should read _Cokagres_, from the _cock_ and _grees_, or wild pig, therein used. V. _vyne grace_ in Gloss.
 self fars. Same as preceding Recipe.
 pulle hym, i.e. in pieces.
 hylde. cast.
 hilde. skin.
 foyles. leaves; of Laurel or Bay, suppose; gilt and silvered for ornament.
HERT ROWEE . XX.VIII. XVI.
Take þer mawe of þe grete Swyne. and fyfe oþer sex of pigges mawe. fyll hem full of þe self fars. & sowe hem fast, perboile hem. take hem up & make smale prews  of gode past and frye hem. take þese prews yfryed & seeþ  hem þicke in þe mawes on þe fars made after  an urchoun withoute legges. put hem on a spyt & roost hem & colour hem with safroun & messe hem forth.
 Hert rowee. Contents, _Hart rows_; perhaps from _heart_.
 prews. Qu. V. in Gloss.
 seeþ. There is a fault here; it means stick.
 after, i. e. like.
POTEWS . XX.VIII. XVII.
Take Pottes of Erþe lytell of half a quart and fyll hem full of fars of pomme dorryes . oþer make with þyn honde. oþer in a moolde pottes of þe self fars. put hem in water & seeþ hem up wel. and whan þey buth ynowz. breke þe pottes of erþe & do þe fars on þe spyt & rost hem wel. and whan þei buth yrosted. colour hem as pomme dorryes. make of litull prewes  gode past, frye hem oþer rost hem wel in grece. & make þerof Eerys  to pottes & colour it. and make rosys  of gode past, & frye hem, & put þe steles  in þe hole þer  þe spyt was. & colour it with whyte. oþer rede. & serue it forth.
 Potews. probably from the _pots_ employed.
 pomme dorryes. Vide ad No. 174.
 prewes. V. ad 176.
 eerys. Ears _for_ the pots. V. 185.
 rosys. roses.
 sleles. stalks.
 þer. there, i.e. where. V. 170.
SACHUS . XX.VIII. XVIII.
Take smale Sachellis of canuas and fille hem full of þe same fars  & seeþ hem. and whan þey buth ynowz take of the canvas, rost hem & colour hem &c.
 Sachus. I suppose _sacks_.
 same fars. viz. as 174.
BURSEWS . XX.VIII. XIX.
Take Pork, seeþ it and grynde it smale wiþ sodden ayren. do þerto gode powdours and hole spices and salt with sugur. make þerof smale balles, and cast hem in a batour  of ayren. & wete hem in flour. and frye hem in grece as frytours . and serue hem forth.
 Bursews. Different from _Bursen_ in No. 11; therefore qu. etymon.
 Batour. batter.
 frytours. fritters.
SPYNOCHES  YFRYED. XX.IX.
Take Spynoches. perboile hem in seþyng water. take hem up and presse . . . out of þe water  and hem  in two. frye hem in oile clene. & do þerro powdour. & serue forth.
 Spynoches. Spinage, which we use in the singular.
 out of the water. dele _of_; or it may mean, _when out of the water_.
 hem r. _hewe_.
BENES YFRYED. XX.IX. I.
Take benes and seeþ hem almost til þey bersten. take and wryng out þer water clene. do þerto Oynouns ysode and ymynced. and garlec þerwith. frye hem in oile. oþer in grece. & do þerto powdour douce. & serue it forth.
RYSSHEWS  OF FRUYT. XX.IX. II.
Take Fyges and raisouns. pyke hem and waisshe hem in Wyne. grynde hem wiþ apples and peeres. ypared and ypiked clene. do þerto gode powdours. and hole spices. make bailes þerof. fryen in oile and serue hem forth.
 Rysshews. _russhewses_, Contents. Qu.
DARYOLS . XX.IX. III.
Take Creme of Cowe mylke. oþer of Almandes. do þerto ayren with sugur, safroun, and salt, medle it yfere. do it in a coffyn. of II. ynche depe. bake it wel and serue it forth,
 Daryols. Qu.
FLAUMPENS . XX.IX. IIII.
Take fat Pork ysode. pyke it clene. grynde it smale. grynde Chese & do þerto. wiþ sugur and gode powdours. make a coffyn of an ynche depe. and do þis fars þerin. make a thynne foile of gode past & kerue out þeroff smale poyntes . frye hem in fars . & bake it up &c.
 Flaumpeyns. _Flaumpens_, Contents. V. No. 113.
 Points, seems the same as _Prews_, No. 176.
 in fars, f. _in the fars_; and yet the Fars is disposed of before; ergo quare.
CHEWETES  ON FLESSHE DAY. XX.IX. V.
Take þer lire of Pork and kerue it al to pecys. and hennes þerwith and do it in a panne and frye it & make a Coffyn as to  a pye smale & do þerinne. & do þeruppon zolkes of ayrenn. harde. powdour of gyngur and salt, couere it & fry it in grece. oþer bake it wel and serue it forth.
 Chewets. V. 186.
 as to, as for. V. No. 177.
CHEWETES ON FYSSH DAY. XX.IX. VI.
Take Turbut. haddok. Codlyng. and hake. and seeþ it. grynde it smale. and do þerto Dates. ygrounden. raysouns pynes. gode powdoer and salt. make a Coffyn as tofore saide. close þis þerin. and frye it in oile. oþer stue it in gyngur. sugur. oþer in wyne. oþer bake it. & serue forth.
HASTLETES  OF FRUYT. XX.IX. VII.
Take Fyges iquarterid . Raysouns hool dates and Almandes hoole. and ryne  hem on a spyt and roost hem. and endore  hem as pomme dorryes & serue hem forth.
 Hastletes. _Hasteletes_, Contents.
 iquarterid. iquartered.
 ryne. run.
 endore. endorse, MS. Ed. 42. II. 6. v. ad 147.
COMADORE . XX.IX. VII.
Take Fyges and Raisouns. pyke hem and waisshe hem clene, skalde hem in wyne. grynde hem right smale, cast sugur in þe self wyne. and founde it togyder. drawe it up thurgh a straynour. & alye up þe fruyt þerwith. take gode peerys and Apples. pare hem and take þe best, grynde hem smale and cast þerto. set a pot on þe fuyrer  wiþ oyle and cast alle þise þynges þerinne. and stere it warliche, and kepe it wel fro brennyng. and whan it is fyned cast þerto powdours of gynger of canel. of galyngale. hool clowes flour of canel. & macys hoole. cast þerto pynes a litel fryed in oile & salt, and whan it is ynowz fyned: take it up and do it in a vessel & lat it kele. and whan it is colde: kerue out with a knyf smale pecys of þe gretnesse & of þe length of a litel fyngur. & close it fast in gode past. & frye hen in oile. & serue forth.
 Comadore. Qu.
 Fuyr. fire.
CHASTLETES , XX.IX. IX.
Take and make a foyle of gode past with a roller of a foot brode. & lyngur by cumpas. make iiii Coffyns of þe self past uppon þe rolleres þe gretnesse of þe smale of þyn Arme. of vi ynche depnesse. make þe gretust  in þe myddell. fasten þe foile in þe mouth upwarde. & fasten þee  oþere foure in euery syde. kerue out keyntlich kyrnels  above in þe manere of bataiwyng  and drye hem harde in an Ovene. oþer in þe Sunne. In þe myddel Coffyn do a fars of Pork with gode Pork & ayrenn rawe wiþ salt. & colour it wiþ safroun and do in anoþer Creme of Almandes. and helde  it in anoþer  creme of Cowe mylke with ayrenn. colour it with saundres. anoþur manur. Fars of Fygur. of raysouns. of Apples. of Peeres. & holde it in broun . anoþer manere. do fars as to frytours blanched. and colour it with grene. put þis to þe ovene & bake it wel. & serue it forth with ew ardaunt .
 Chastelets. Litlle castles, as is evident from the kernelling and the battlements mentioned. _Castles of jelly templewise made._ Lel. Coll. IV. p. 227.
 lynger. longer.
 gretust. greatest.
 þee, i. e. thou.
 kyrnels. Battlements. V. Gloss. Keyntlich, quaintly, curiously. V. Gloss.
 bataiwyng. embatteling.
 helde. put, cast.
 another. As the middle one and only two more are provided for, the two remaining were to be filled, I presume, in the same manner alternately.
 holde it broun. make it brown.
 ew ardaunt. hot water. _Eau_, water; anciently written _eue_.
FOR TO MAKE II.  PECYS OF FLESSH TO FASTEN TOGYDER. XX.IX. X.
Take a pece of fressh Flesh and do it in a pot for to seeþ. or take a pece of fressh Flessh and kerue it al to gobetes. do it in a pot to seeþ. & take þe wose  of comfery & put it in þe pot to þe flessh & it shal fasten anon, & so serue it forth.
 II. _Twey_, Contents.
 wose. Roots of comfrey are of a very glutinous nature. Quincy. Dispens. p. 100. _Wose_ is A.S. [Anglo-Saxon: paer], _humour_, juice. See Junius. v. _Wos_, and Mr. Strype’s Life of Stow, p. VIII.
PUR FAIT YPOCRAS . XX.IX. XI. Treys Unces de canett. & iii unces
de gyngeuer. spykenard de Spayn le pays dun denerer , garyngale . clowes, gylofre. poeurer long , noiez mugadez . maziozame  cardemonij  de chescun i. quart’ douce  grayne &  de paradys stour de queynel  de chescun dim  unce de toutes, soit fait powdour &c.
 Pur fait Ypocras. Id est, _Pour faire Ypocras_; a whole pipe of which was provided for archbishop Nevill’s feast about A.D. 1466, So that it was in vast request formerly.
 le pays d’un denerer, i.e. _le pays d’un Denier_.
 garyngale, i.e. _galyngale_.
 poeurer long, r. poiurer long, i.e. _poivre long_.
 mugadez, r. muscadez; but q. as the French is _muguette_. Nutmegs.
 maziozame, r. _marjorame_.
 Cardemonij, r. _Cardamones_.
 quartdouce, r. _d’once._. Five penny weights.
 &. dele.
 queynel. Perhaps _Canell_; but qu. as that is named before.
 dim. dimid.
FOR TO MAKE BLANK MAUNGER . XX.IX. XII.
Put Rys in water al a nyzt and at morowe waisshe hem clene, afterward put hem to þe fyre fort  þey berst & not to myche. ssithen  take brawn of Capouns, or of hennes. soden & drawe  it smale. after take mylke of Almandes. and put in to þe Ryys & boile it. and whan it is yboiled put in þe brawn & alye it þerwith. þat it be wel chargeaunt  and mung it fynelich’  wel þat it sit not  to þe pot. and whan it is ynowz & chargeaunt. do þerto sugur gode part, put þerin almandes. fryed in white grece. & dresse it forth.
 blank maunger. Very different from that we make now. V. 36.
 fyre fort. strong fire.
 ssithen. then.
 drawe. make.
 chargeaunt. stiff. So below, _ynowhz & chargeaunt_. V.193, 194. V. Gloss.
 mung it fynelich’ wel. stir it very well.
 sit not. adheres not, and thereby burns not. Used now in the North.
FOR TO MAKE BLANK DESNE . XX.IX. XIII.
Take Brawn of Hennes or of Capouns ysoden withoute þe skyn. & hewe hem as smale as þou may. & grinde hem in a morter. after take gode mylke of Almandes & put þe brawn þerin. & stere it wel togyder & do hem to seeþ. & take flour of Rys & amydoun & alay it. so þat it be chargeant. & do þerto sugur a gode party. & a party of white grece. and when it is put in disshes strewe uppon it blaunche powdour, and þenne put in blank desire and mawmenye  in disshes togider. And serue forth.
 blank _Desne_. _Desire_, Contents; recte. V. Gloss. The Recipe in MS. Ed. 29 is much the same with this.
 Mawmenye. See No. 194.
FOR TO MAKE MAWMENNY . XX.IX. XIIII.
Take þe chese and of Flessh of Capouns or of Hennes. & hakke smale in a morter. take mylke of Almandes with þe broth of freissh Beef, oþer freissh flessh. & put the flessh in þe mylke oþer in the broth and set hem to þe frye . & alye hem up with flour of Ryse. or gastbon . or amydoun. as chargeant as with blanke desire. & with zolkes of ayren and safroun for to make it zelow. and when it is dressit in disshes with blank desire styk above clowes de gilofre. & strewe Powdour of galyngale above. and serue it forth.
 Mawmenny. _Mawmoune_, Contents. _Maumene_ MS. Ed. 29. 30. vide No. 193. See Preface for a _fac-simile_ of this Recipe.
 þe frye. an fyre?
 gastbon. Qu.
THE PETY PERUAUNT . XX.IX. XV.
Take male Marow . hole parade  and kerue it rawe. powdour of Gynger. zolkes of Ayrenn, dates mynced. raisouns of coraunce. salt a lytel. & loke þat þou make þy past with zolkes of Ayren. & þat no water come þerto. and forme þy coffyn. and make up þy past.
 pety peruaunt. a paste; therefore, perhaps, _paty_; but qu. the latter word.
 male Marow. Qu.
 parade. Qu.
PAYN PUFF . XX.IX. XVI.
Eodem modo fait payn puff. but make it more tendre þe past. and loke þe past be rounde of þe payn puf as a
coffyn & a pye.
 Payn puff. Contents has, _And the pete puant_.