[5] serue. Serve. Vide Gloss.
CABOCHES [1] IN POTAGE. IIII.
Take Caboches and quarter hem and seeth hem in G.o.de broth with Oynouns y mynced and the whyte of Lekes y slyt and corue smale [2]
and do er to safroun an salt and force it with powdour douce [3].
[1] Caboches. Probably cabbages.
[2] corue smale. Cut small. V. _i corue_ in Gloss.
[3] powdour douce. Sweet aromatic powder. V. Pref.
RAPES [1] IN POTAGE. V.
Take rapus and make hem clene and waissh hem clene. quare hem [2].
parboile hem. take hem up. cast hem in a G.o.de broth and see hem.
mynce Oynouns and cast erto Safroun and salt and messe it forth with powdour douce. the wise [3] make of Pasturnakes [4] and skyrwates. [5]
[1] Rapes, or rapus. Turneps.
[2] quare hem. Cut them in _squares_, or small pieces. V. Gloss.
[3] in the wise, _i.e._ in the same manner. _Self_ or _same_, seems to be casually omitted. Vide No. 11 and 122.
[4] Pasturnakes, for parsnips or carrots. V. Gloss.
[5] skyrwates, for skirrits or skirwicks.
EOWTES [1] OF FLESSH. VI.
Take Borage, cool [2]. langdebef [3]. persel [4]. betes. orage [5].
auance [6]. violet [7]. saueray [8]. and fenkel [9]. and whane ey buth sode; presse hem wel smale. cast hem in G.o.de broth an see hem.
and serue hem forth.
[1] Eowtes. _Lowtes_, No. 88, where, in the process, it is _Rowtes_.
Quaere the meaning, as Roots does not apply to the matter of the Recipe. In No. 73 it is written _owtes_.
[2] Cole, or colewort.
[3] Langdebef. Bugloss, buglossum sylvestre. These names all arise from a similitude to an ox"s tongue. V. Ms. Ed. No. 43.
[4] Persel. Parsley.
[5] orage. Orach, _Atriplex_. Miller, Gard. Dict.
[6] auance. Forte Avens. V. Avens, in Gloss.
[7] The leaves probably, and not the flower.
[8] Savory.
[9] Fenkel. Fennil.
HEBOLACE [1]. VII.
Take Oynouns and erbes and hewe hem small and do es to G.o.de broth.
and aray [2] it as ou didest caboches. If ey be in fyssh day. make [3] on the same maner [4] with water and oyle. and if it be not in Lent alye [5] it with zolkes of Eyren [6]. and dresse it forth and cast er to powdour douce.
[1] Hebolace. Contents, Hebolas; for _Herbolas_, from the herbs used; or, if the first letter be omitted (see the Contents), _Chebolas_, from the Chibols employed.
[2] aray. Dress, set it out.
[3] make. Dress. Vide Gloss.
[4] maner. manner.
[5] alye. Mix. V. Gloss.
[6] Eyren. Eggs. V. Gloss.
GOURDES IN POTAGE. VIII.
Take young Gowrdes pare hem and kerue [1] hem on pecys. cast hem in G.o.de broth, and do er to a G.o.de pertye [2] of Oynouns mynced. take Pork soden. grynd it and alye it er with and wi zolkes of ayrenn.
do er to safroun and salt, and messe it forth with powdour douce.
[1] kerve. Cut.
[2] partye. Party, i.e. quant.i.ty.
RYSE [1] OF FLESH. IX.
Take Ryse and waishe hem clene. and do hem in erthen pot with G.o.de
broth and lat hem see wel. afterward take Almaund mylke [2] and do er to. and colour it wi safroun an salt, an messe forth.
[1] Ryse. Rice. V. Gloss.
[2] Almand mylke. V. Gloss.
FUNGES [1]. X.
Take Funges and pare hem clere and dyce hem [2]. take leke and shred hym small and do hym to see in G.o.de broth. colour it with safron and do er inne powdour fort [3].
[1] Funges. Mushrooms.
[2] dyce hem. Cut them in squares. Vide _quare_ in Gloss.
[3] Powdour fort. Vide Preface.
BURSEN [1]. XI.
Take the whyte of Lekes. slype hem and shrede hem small. take Noumbles [2] of swyne and boyle hem in broth and wyne. take hym up and dresse hem and do the Leke in the broth. see and do the Noumbles er to make a Lyour [3] of brode blode and vynegre and do er to Powdour fort see Oynouns mynce hem and do er to. the self wise make of Pigges.
[1] Bursen. Qu. the etymon.
[2] Noumbles. Entrails. V. Gloss.
[3] Lyo", Lyour. A mixture. Vide _alye_ in Gloss.
CORAT [1]. XII.
Take the Noumbles of Calf. Swyne. or of Shepe. parboile hem and skerne hem to dyce [2] cast hem in G.o.de broth and do er to erbes.