XXXVII. FOR TO MAKE MURREY .
Tak mulbery  and bray hem in a morter and wryng  hem thorth a cloth and do hem in a pot over the fyre and do thereto fat bred and wyte gresse and let it nazt boyle no ofter than onys and do thereto a god party of sugur and zif yt be nozt ynowe colowrd brey mulburus and serve yt forthe.
 Morrey. Part II. No. 26.
 This is to be understood pluraly, _quasi_ mulberries.
 Read _wryng_. For see part II. No. 17. 2B. Chaucer, v. _wronge_ and _ywrong_.
XXXVIII. FOR TO MAKE A PENCHE OF EGGES.
Tak water and do it in a panne to the fyre and lat yt sethe and after tak eggs and brek hem and cast hem in the water and after tak a chese and kerf yt on fowr partins and cast in the water and wanne the chese and the eggys ben wel sodyn tak hem owt of the water and wasch hem in clene water and tak wastel breed and temper yt wyth mylk of a kow. and after do yt over the fyre and after forsy yt wyth gyngener and wyth cornyn and colowr yt wyth safroun and lye yt wyth eggys and oyle the sewe wyth Boter and kep wel the chese owt and dresse the sewe and dymo  eggys thereon al ful and kerf thy chese in lytyl schyms and do hem in the sewe wyth eggys and serve yt forthe.
 Perhaps, _do mo_, i.e. put more.
XXXIX. FOR TO MAKE COMYN.
Tak god Almaunde mylk and lat yt boyle and do ther’in amydoun wyth flowr of Rys and colowr yt wyth safroun and after dresse yt wyth graynis of Poungarnetts  other wyth reysens zyf thow hast non other and tak sugur and do theryn and serve it forthe.
 Vide No. 27.
XIV. FOR TO MAKE FRUTURS .
Tak crommys  of wyte bred and the flowris of the swete Appyltre and zolkys of Eggys and bray hem togedere in a morter and temper yt up wyth wyte wyn and mak yt to sethe and wan yt is thykke do thereto god spicis of gyngener galyngale canel and clowys gelosre and serve yt forth;
XLI. FOR TO MAKE ROSEE .
Tak the flowris of Rosys and wasch hem wel in water and after bray hem wel in a morter and than tak Almondys and temper hem and seth hem and after tak flesch of capons or of hennys and hac yt smale and than bray hem wel in a morter and than do yt in the Rose  so that the flesch acorde wyth the mylk and so that the mete be charchaunt and after do yt to the fyre to boyle and do thereto sugur and safroun that yt be wel ycolowrd and rosy of levys and of the forseyde flowrys and serve yt forth.
 Vide No. 47.
 i.e. Rosee.
XLII. FOR TO MAKE POMMEDORRY .
Tak Buff and hewe yt smal al raw and cast yt in a morter and grynd yt nozt to smal tak safroun and grynd therewyth wan yt ys grounde tak the wyte of the eyryn zyf yt be nozt styf. Cast into the Buf pouder of Pepyr olde resyns and of coronse set over a panne wyth fayr water and mak pelotys of the Buf and wan the water and the pelots ys wel yboylyd and  set yt adoun and kele yt and put yt on a broche and rost yt and endorre yt wyth zolkys of eyryn and serve yt forthe.
 Vide No. 58.
 dele _and_.
XLIII. FOR TO MAKE LONGE DE BUF .
Nym the tonge of the rether  and schalde and schawe  yt wel and rizt clene and seth yt and sethe nym a broche  and larde yt wyth lardons and wyth clowys and gelofre and do it rostyng and drop yt wel yt rostyd  wyth zolkys of eyrin and dresse it forthe.
 Neat’s Tongue. _Make_ signifies _to dress_, as II. 12.
 The ox or cow. Lye in Jun. Etymolog. v. _Rother_.
 Shave, scrape.
 A larding-pin.
 Pehaps, _wyle it rostyth_.
XLIV. FOR TO MAKE REW DE RUMSY.
Nym swynys fet and eyr  and make hem clene and seth hem alf wyth wyn and half wyth water cast mycyd onyons thereto and god spicis and wan they be ysodyn nym and rosty hem in a grydere wan it is yrostyd kest thereto of the selve broth hy lyed wyth amydoun and anyeyd onyons  and serve yt forth.
 To be understood plurally, _Ears_.
 Miswritten for _mycyd_, i. e. minced onyons.
XLV. FOR TO MAKE BUKKENADE .
Nym god fresch flesch wat maner so yt be and hew yt in smale morselys and seth yt wyth gode fresch buf and cast thereto gode mynced onyons and gode spicerye and alyth  wyth eyryn and boyle and dresse yt forth.
 Vide No. 52.
 Stiffen, thicken it. See No. 44. where _lyed_ has that sense. See also 46.
XLVI. FOR TO MAKE SPINE .
Nym the flowrys of the haw thorn clene gaderyd and bray hem al to dust and temper hem wyth Almaunde mylk and aly yt wyth amydoun and wyth eyryn wel rykke  and boyle it and messe yt forth and flowrys and levys abovyn on .
 This dish, no doubt, takes its name from _Spina_, of which it is made.
 Read, þykke, _thykke_.
 It means _laid upon it_.
XLVII. FOR TO MAKE ROSEE  AND FRESEE AND SWAN SCHAL BE YMAD IN THE SELVE MANER.
Nym pyggus and hennys and other maner fresch flesch and hew yt in morselys and seth yt in wyth wyn and  gyngyner and galyngale and gelofre and canel  and bray yt wel and kest thereto and alye yt wyth amydoun other wyth flowr of rys.
 Vide No. 41.
 Perhaps, _in wyn with_.
 Cinamon. Vide Gloss.
XLVIII. FOR TO MAKE AN AMENDEMENT FORMETE THAT YS TO  SALT AND OVER MYCHYL.
Nym etemele and bynd yt in a fayr lynnen clowt and lat yt honge in the pot so that yt thowche nozt the bottym and lat it hongy thereynne a god wyle and seþh  set yt fro the fyre and let yt kele and yt schal be fresch ynow wythoute any other maner licowr ydo thereto.
 id est, _too_.
 Read, seth, i.e. then.
XLIX. FOR TO MAKE RAPY .
Tak Fygys and reysyns and wyn and grynd hem togeder tak and draw hem thorw a cloth and do thereto powder of Alkenet other of rys and do thereto a god quantite of pepir and vyneger and boyle it togeder and messe yt and serve yt forth.
 Vide Part II. No. 1. 28.
L. FOR TO MAKE AN EGGE DOWS .
Tak Almaundys and mak god mylk and temper wyth god wyneger clene tak reysynys and boyle hem in clene water and tak the reysynis and tak hem owt of the water and boyle hem wyth mylk and zyf thow wyl colowr yt wyth safron and serve yt forth.
 Vide ad Part II. No. 21. There are no eggs concerned, so no doubt it should be _Eger Dows_. Vide Gloss.
LI. FOR TO MAKE A MALLARD IN CYNEY .
Tak a mallard and pul hym drye and swyng over the fyre draw hym but lat hym touche no water and hew hym in gobettys and do hym in a pot of clene water boyle hem wel and tak onyons and boyle and bred and pepyr and grynd togedere and draw thorw a cloth temper wyth wyn and boyle yt and serve yt forth.
 See No. 8.
LII. FOR TO MAKE A BUKKENADE .
Tak veel and boyle it tak zolkys of eggys and mak hem thykke tak macis and powdre of gyngyner and powder of peper and boyle yt togeder and messe yt forth.
 Vide No. 45.
LIII. FOR TO MAKE A ROO BROTH 
Tak Parsile and Ysop and Sauge and hak yt smal boil it in wyn and in water and a lytyl powdre of peper and messe yt forth.
 _Deer_ or _Roes_ are not mentioned, as in Mr. Brander’s Roll, No. 14, ergo quare. It is a meager business. Can it mean _Rue-Broth_ for penitents?
LIV. FOR TO MAK A BRUET OF SARCYNESSE.
Tak the lyre of the fresch Buf and bet it al in pecis and bred and fry yt in fresch gres tak it up and and drye it and do yt in a vessel wyth wyn and sugur and powdre of clowys boyle yt togedere tyl the flesch have drong the liycoure and take the almande mylk and quibibz macis and clowys and boyle hem togedere tak the flesch and do thereto and messe it forth.
LV. FOR TO MAKE A GELY .
Tak hoggys fet other pyggys other erys other partrichys other chiconys and do hem togedere and serh  hem in a pot and do hem in flowre of canel and clowys other or grounde  do thereto vineger and tak and do the broth in a clene vessel of al thys and tak the Flesch and kerf yt in smal morselys and do yt therein tak powder of galyngale and cast above and lat yt kels tak bronches of the lorer tre and styk over it and kep yt al so longe as thou wilt and serve yt forth.
 seþ, i. e. _seeth_.
 Not clearly expressed. It means either Cinamon or Cloves, and either in flour or ground.
LVI. FOR TO KEPE VENISON FRO RESTYNG.
Tak venisoun wan yt ys newe and cuver it hastely wyth Fern that no wynd may come thereto and wan thou hast ycuver yt wel led yt hom and do yt in a soler that fonne ne wynd may come thereto and dimembre it and do yt in a clene water and lef yt there half a day and after do yt up on herdeles for to drie and wan yt ys drye tak salt and do after thy venisoun axit  and do yt boyle in water that yt be other  so salt als water of the see and moche more and after lat the water be cold that it be thynne and thanne do thy Venisoun in the water and lat yt be therein thre daies and thre nyzt  and after tak yt owt of the water and salt it wyth drie salt ryzt wel in a barel and wan thy barel ys ful cuver it hastely that sunne ne wynd come thereto.
 as thy venison requires. See Gloss. to Chaucer for _axe_.
 A plural, as in No. 57.
LVII. FOR TO DO AWAY RESTYN  OF VENISOUN.
Tak the Venisoun that ys rest and do yt in cold water and after mak an hole in the herthe and lat yt be thereyn thre dayes and thre nyzt and after tak yt up and spot yt wel wyth gret salt of peite  there were the restyng ys and after lat yt hange in reyn water al nyzt or more.
 Restiness. It should be rather _restyng_. See below.
 Pierre, or Petre.
LVIII. FOR TO MAKE POUNDORROGE .
Tak Partrichis wit  longe filettis of Pork al raw and hak hem wel smale and bray hem in a morter and wan they be wel brayed do thereto god plente of pouder and zolkys of eyryn and after mak thereof a Farsure formed of the gretnesse of a onyoun and after do it boyle in god breth of Buf other of Pork after lat yt kele and after do it on a broche of Hasel and do them to the fere to roste and after mak god bature of floure and egge on bature wyt and another zelow and do thereto god plente of sugur and tak a fethere or a styk and tak of the bature and peynte thereon above the applyn so that on be wyt and that other zelow wel colourd.
 Vide No. 42.
I. FOR TO MAKE EGARDUSE .
Tak Lucys  or Tenchis and hak hem smal in gobette and fry hem in oyle de olive and syth nym vineger and the thredde party of sugur and myncyd onyons smal and boyle al togedere and cast thereyn clowys macys and quibibz and serve yt forthe.
 See No. 21 below, and part I. No. 50.  Lucy, I presume, means the _Pike_; so that this fish was known here long before the reign of H. VIII. though it is commonly thought otherwise. V. Gloss.
II. FOR TO MAKE RAPY .
Tak pyg’ or Tenchis or other maner fresch fysch and fry yt wyth oyle de olive and syth nym the crustys of wyt bred and canel and bray yt al wel in a mortere and temper yt up wyth god wyn and cole  yt thorw an hersyve and that yt be al cole  of canel and boyle yt and cast therein hole clowys and macys and quibibz and do the fysch in dischis and rape  abovyn and dresse yt forthe.
 Vide No. 49.
 Strain, from Lat. _colo_.
 Strained, or cleared.
 This Rape is what the dish takes its name from. Perhaps means _grape_ from the French _raper_. Vide No. 28.
III. FOR TO MAKE FYGEY.
Nym Lucys or tenchis and hak hem in morsell’ and fry hem tak vyneger and the thredde party of sugur myncy onyons smal and boyle al togedyr cast ther’yn macis clowys quibibz and serve yt forth.
IIII. FOR TO MAKE POMMYS MORLES.
Nym Rys and bray hem  wel and temper hem up wyth almaunde mylk and boyle yt nym applyn and par’ hem and sher hem smal als dicis and cast hem ther’yn after the boylyng and cast sugur wyth al and colowr yt wyth safroun and cast ther’to pouder and serve yt forthe.
 Rice, as it consists of grains, is here considered as a plural. See also No. 5. 7, 8.