frytour blaunched . . . . . . . . . . . . XX.VII. VIII.
Frytour of pasturnakes. . . . . . . . . . XX.VII. IX.
frytour of mylke. . . . . . . . . . . . . XX.VII. X.
frytour of Erbes. . . . . . . . . . . . . XX.VII. XI.
Raisiowls . . . . . . . . . . . . . . . . XX.VII. XII.
Whyte milates . . . . . . . . . . . . . . XX.VII. XIII.
crustardes of flessh. . . . . . . . . . . XX.VII. XIIII.
Mylates of Pork . . . . . . . . . . . . . XX.VII. XV.
crustardes of Fyssh . . . . . . . . . . . XX.VII. XVI.
Crustardes of erbis on fyssh day. . . . . XX.VII. XVII.
lesshes fryed in lentoun. . . . . . . . . XX.VII. XVIII.
Wastels y farced. . . . . . . . . . . . . XX.VII. XIX.
sawge y farced. . . . . . . . . . . . . . XX.VIII.
Sawgeat . . . . . . . . . . . . . . . . . XX.VIII. I.
cryspes . . . . . . . . . . . . . . . . . XX.VIII. II.
Cryspels. . . . . . . . . . . . . . . . . XX.VIII. III.
Tartee. . . . . . . . . . . . . . . . . . XX.VIII. IIII.
Tart in Ymbre day . . . . . . . . . . . . XX.VIII. V.
tart de Bry . . . . . . . . . . . . . . . XX.VIII. VI.
Tart de Brymlent. . . . . . . . . . . . . XX.VIII. VII.
tartes of Flessh. . . . . . . . . . . . . XX.VIII. VIII.
Tartletes . . . . . . . . . . . . . . . . XX.VIII. IX.
tartes of Fyssh . . . . . . . . . . . . . XX.VIII. X.
Sambocade . . . . . . . . . . . . . . . . XX.VIII. XI.
Erbolat . . . . . . . . . . . . . . . . . XX.VIII. XII.
Nysebek . . . . . . . . . . . . . . . . . XX.VIII. XIII.
for to make Pom Dorryes. & oer ynges. . XX.VIII. XIIII.
Cotagres. . . . . . . . . . . . . . . . . XX.VIII. XV.
hart rows . . . . . . . . . . . . . . . . XX.VIII. XVI.
Potews. . . . . . . . . . . . . . . . . . XX.VIII. XVII.
Sachus. . . . . . . . . . . . . . . . . . XX.VIII. XVIII.
Bursews . . . . . . . . . . . . . . . . . XX.VIII. XIX.
spynoches y fryed . . . . . . . . . . . . XX.IX.
Benes y fryed . . . . . . . . . . . . . . XX.IX. I.
russhewses of Fruyt . . . . . . . . . . . XX.IX. II.
Daryols . . . . . . . . . . . . . . . . . XX.IX. III.
Flaumpens . . . . . . . . . . . . . . . . XX.IX. IIII.
Chewetes on flessh day. . . . . . . . . . XX.IX. V.
chewetes on fyssh day . . . . . . . . . . XX.IX. VI.
Hastletes . . . . . . . . . . . . . . . . XX.XI. VII.
comadore. . . . . . . . . . . . . . . . . XX.IX. VIII.
Chastletes. . . . . . . . . . . . . . . . XX.IX. IX.
for to make twey pecys of Flesshe to fasten to gydre. . . . . . . . . . . . XX.IX. X.
pur fait y pocras . . . . . . . . . . . . XX.IX. XI.
For to make blank maunnger. . . . . . . . XX.IX. XII.
for to make Blank Desire. . . . . . . . . XX.IX. XIII.
For to make mawmoune. . . . . . . . . . . XX.IX. XIIII.
the pety peruaunt . . . . . . . . . . . . XX.IX. XV.
And the pete puant. . . . . . . . . . . . XX.IX. XVI.
XPLICIT TABULA.
[1] This is a kind of Preamble to the Roll. A s.p.a.ce is left for the initial word, intended to be afterwards written in red ink, and presumed to be is. _Fome_, the _lineola_ over it being either casually omitted, or since obliterated, means _form_, written Foume below, and in No. 195.
[2] Cury. Cookery. We have adopted it in the t.i.tle. V. Preface.
[3] ynglond. _E_ was intended to be prefixed in red ink. Vide Note [1]
and [6].
[4] . This Saxon letter with the power of _th_, is used almost perpetually in our Roll and the Editor"s Ms. Every one may not have adverted to it; but this character is the ground of our present abbreviations y"e the, y"t that, y"s this, &c. the y in these cases being evidently only an altered and more modern way of writing .
[5] vyaund. This word is to be understood in the concrete, _quasi_ vyander, a curious epicure, an _Apicius_. V. Preface.
[6] csten ynges. Christian kings. _K_ being to be inserted afterwards (v. note [1] and [3]) in red ink. Chaucer, v. christen.
[7] and. Read _of_.
[8] Phisik. V. Preface.
[9] Sotiltees. Devices in paste, wax, and confectionary ware; reviving now, in some measure, in our grander deserts. V. Index.
[10] buth. _Be_, or _are_. V. Index.
[11] sewing. Following; from the French. Hence our _ensue_ written formerly _ensew_. Skelton, p. 144; and _ensiew_, Ames Typ. Ant. p. 9.
[12] F is omitted for the reason given in note 1.
[13] No. XX.II. II. is omitted.
FOR TO MAKE GRONDEN BENES [1]. I.
Take benes and dry hem in a nost [2] or in an Ovene and hulle hem wele and wyndewe [3] out e hulk and wayshe hem clene an do hem to see in G.o.de broth [4] an ete hem with Bacon.
[1] Gronden Benes. Beans ground (y ground, as No. 27. 53. 105.) stript of their hulls. This was a dish of the poorer householder, as also is 4 and 5, and some others.
[2] a nost. An ost, or kiln. Vide Gloss. _voce_ Ost.
[3] wyndewe. Winnow.
[4] G.o.de broth. Prepared beforehand.
FOR TO MAKE DRAWEN BENES. II.
Take benes and see hem and grynde hem in a morter [1] and drawe hem up [2] with G.o.de broth an do Oynouns in the broth grete mynced [3] an do erto and colour it with Safroun and serve it forth.
[1] morter. Mortar.
[2] drawen hem up. Mix them.
[3] grete mynced. Grossly, not too small.
FOR TO MAKE GREWEL FORCED [1]. III.
Take grewel and do to the fyre with G.o.de flessh and see it wel. take the lire [2] of Pork and grynd it smal [3] and drawe the grewel thurgh a Straynour [4] and colour it wi Safroun and serue [5] forth.
[1] forced, farced, enriched with flesh. Vide Gloss.
[2] lire. Flesh.
[3] grynd it smal. Bruise or beat in a mortar.
[4] stryno". Strainer.