Take er mawe of e grete Swyne. and fyfe oer s.e.x of pigges mawe.
fyll hem full of e self fars. & sowe hem fast, perboile hem. take hem up & make smale prews [2] of G.o.de past and frye hem. take ese prews yfryed & see [3] hem icke in e mawes on e fars made after [4] an urchoun withoute legges. put hem on a spyt & roost hem & colour hem with safroun & messe hem forth.
[1] Hert rowee. Contents, _Hart rows_; perhaps from _heart_.
[2] prews. Qu. V. in Gloss.
[3] see. There is a fault here; it means stick.
[4] after, i. e. like.
POTEWS [1]. XX.VIII. XVII.
Take Pottes of Ere lytell of half a quart and fyll hem full of fars of pomme dorryes [2]. oer make with yn honde. oer in a moolde pottes of e self fars. put hem in water & see hem up wel.
and whan ey buth ynowz. breke e pottes of ere & do e fars on e spyt & rost hem wel. and whan ei buth yrosted. colour hem as pomme dorryes. make of litull prewes [3] G.o.de past, frye hem oer rost hem wel in grece. & make erof Eerys [4] to pottes & colour it. and make rosys [5] of G.o.de past, & frye hem, & put e steles [6] in e hole er [7] e spyt was. & colour it with whyte. oer rede. & serue it forth.
[1] Potews. probably from the _pots_ employed.
[2] pomme dorryes. Vide ad No. 174.
[3] prewes. V. ad 176.
[4] eerys. Ears _for_ the pots. V. 185.
[5] rosys. roses.
[6] sleles. stalks.
[7] er. there, i.e. where. V. 170.
SACHUS [1]. XX.VIII. XVIII.
Take smale Sach.e.l.lis of canuas and fille hem full of e same fars [2]
& see hem. and whan ey buth ynowz take of the canvas, rost hem & colour hem &c.
[1] Sachus. I suppose _sacks_.
[2] same fars. viz. as 174.
BURSEWS [1]. XX.VIII. XIX.
Take Pork, see it and grynde it smale wi sodden ayren. do erto G.o.de powdours and hole spices and salt with sugur. make erof smale balles, and cast hem in a batour [2] of ayren. & wete hem in flour. and frye hem in grece as frytours [3].
and serue hem forth.
[1] Bursews. Different from _Bursen_ in No. 11; therefore qu. etymon.
[2] Batour. batter.
[3] frytours. fritters.
SPYNOCHES [1] YFRYED. XX.IX.
Take Spynoches. perboile hem in seyng water. take hem up and presse . . . out of e water [2] and hem [3] in two. frye hem in oile clene. & do erro powdour. & serue forth.
[1] Spynoches. Spinage, which we use in the singular.
[2] out of the water. dele _of_; or it may mean, _when out of the water_.
[3] hem r. _hewe_.
BENES YFRYED. XX.IX. I.
Take benes and see hem almost til ey bersten. take and wryng out er water clene. do erto Oynouns ysode and ymynced. and garlec erwith. frye hem in oile. oer in grece. & do erto powdour douce. & serue it forth.
RYSSHEWS [1] OF FRUYT. XX.IX. II.
Take Fyges and raisouns. pyke hem and waisshe hem in Wyne. grynde hem wi apples and peeres. ypared and ypiked clene. do erto G.o.de powdours. and hole spices. make bailes erof. fryen in oile and serue hem forth.
[1] Rysshews. _russhewses_, Contents. Qu.
DARYOLS [1]. XX.IX. III.
Take Creme of Cowe mylke. oer of Almandes. do erto 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,
[1] Daryols. Qu.
FLAUMPENS [1]. XX.IX. IIII.
Take fat Pork ysode. pyke it clene. grynde it smale. grynde Chese & do erto. wi sugur and G.o.de powdours. make a coffyn of an ynche depe.
and do is fars erin. make a thynne foile of G.o.de past & kerue out eroff smale poyntes [2]. frye hem in fars [3]. & bake it up &c.
[1] Flaumpeyns. _Flaumpens_, Contents. V. No. 113.
[2] Points, seems the same as _Prews_, No. 176.
[3] in fars, f. _in the fars_; and yet the Fars is disposed of before; ergo quaere.
CHEWETES [1] ON FLESSHE DAY. XX.IX. V.
Take er lire of Pork and kerue it al to pecys. and hennes erwith and do it in a panne and frye it & make a Coffyn as to [2] a pye smale & do erinne. & do eruppon zolkes of ayrenn. harde. powdour of gyngur and salt, couere it & fry it in grece. oer bake it wel and serue it forth.
[1] Chewets. V. 186.
[2] as to, as for. V. No. 177.
CHEWETES ON FYSSH DAY. XX.IX. VI.
Take Turbut. haddok. Codlyng. and hake. and see it. grynde it smale.
and do erto Dates. ygrounden. raysouns pynes. G.o.de powdoer and salt.
make a Coffyn as tofore saide. close is erin. and frye it in oile.
oer stue it in gyngur. sugur. oer in wyne. oer bake it. & serue forth.
HASTLETES [1] OF FRUYT. XX.IX. VII.
Take Fyges iquarterid [2]. Raysouns hool dates and Almandes hoole.