Take Chikenns and boile hem in G.o.de broth and ramme [2] hem up. enne take zolkes of ayrenn an e broth and alye it togedre. do erto powdour of gynger and sugur ynowh safroun and salt. and set it ouere the fyre withoute boyllyng. and serue the Chykenns hole [3] oer ybroke and lay e sowe onoward.
[1] Chikens. Contents. So again in the next Recipe.
[2] ramme. Qu. press them close together.
[3] hole. Whole.
CHYKENS IN HOCCHEE [1]. x.x.xIIII.
Take Chykenns and scald hem. take pa.r.s.el and sawge withoute eny oere erbes. take garlec an grapes and stoppe the Chikenns ful and see hem in G.o.de broth. so at ey may esely be boyled erinne. messe hem an cast erto powdour dowce.
[1] Hochee. This does not at all answer to the French _Hachis_, or our _Hash_; therefore qu.
FOR TO BOILE FESAUNTES. PARTRUCHES. CAPONS AND CURLEWES. x.x.xV.
Take G.o.de broth and do erto the Fowle. and do erto hool peper and flour of canel a G.o.de quant.i.te and lat hem see with. and messe it forth. and er cast eron Podour dowce.
BLANK MAUNGER [1]. x.x.xVI.
Take Capouns and see hem, enne take hem up. take Almandes blaunched.
grynd hem and alay hem up with the same broth. cast the mylk in a pot.
waisshe rys and do erto and lat it see. anne take brawn of Capouns teere it small and do erto. take white grece sugur and salt and cast erinne. lat it see. enne messe it forth and florissh it with aneys in confyt rede oer whyt. and with Almaundes fryed in oyle. and serue it forth.
[1] Blank Maunger. Very different from ours. Vide Gloss.
BLANK DESSORRE [1]. x.x.xVII.
Take Almandes blaunched, grynde hem and temper hem up with whyte wyne, on fleissh day with broth. and cast erinne flour of Rys. oer amydoun [2], and lye it erwith. take brawn of Capouns yground. take sugur and salt and cast erto and florissh it with aneys whyte. take a vessel yholes [3] and put in safroun. and serue it forth.
[1] Blank Dessorre. V. Gloss.
[2] Amydoun. "Fine wheat flour steeped in water, strained and let stand to settle, then drained and dried in the sun; used for bread or in broths." Cotgrave. Used in No. 68 for colouring white.
[3] yholes. Quaere.
MORREE [1]. x.x.xVIII.
Take Almandes blaunched, waisshe hem. grynde hem. and temper hem up with rede wyne, and alye hem with flour of Rys. do erto Pynes yfryed.
and colour it with saundres. do erto powdour fort and powdour douce
and salt, messe it forth and flour it [2] with aneys confyt whyte.
[1] Morree. Ms. Ed. 37. _murrey_. Ibid. II. 26. _morrey_; probably from the mulberries used therein.
[2] flour it. Flourish it.
CHARLET [1]. x.x.xIX.
Take Pork and see it wel. hewe it smale. cast it in a panne. breke ayrenn and do erto and swyng [2] it wel togyder. do erto Cowe mylke and Safroun and boile it togyder. salt it & messe it forth.
[1] Charlet; probably from the French, _chair_. Qu. Minced Meat, and the next article, Forced Meat.
[2] swyng. Shake, mix.
CHARLET YFORCED. XX.II.
Take mylke and see it, and swyng erwith zolkes of Ayrenn and do erto. and powdour of gynger suger. and Safroun and cast erto. take the Charlet out of the broth and messe it in dysshes, lay the sewe onoward. flour it with powdour douce. and serue it forth.
CAWDEL FERRY [1]. XX.II. I.
Take flour of Payndemayn [2] and G.o.de wyne. and drawe it togydre. do erto a grete quant.i.te of Sugur cypre. or hony clarified, and do erto safroun. boile it. and whan it is boiled, alye it up with zolkes of ayrenn. and do erto salt and messe it forth. and lay eron sugur and powdour gyngur.
[1] ferry. Quaere. We have _Carpe in Ferry_, Lel. Coll. VI. p. 21.
[2] Payndemayn. White bread. Chaucer.
JUSSh.e.l.l [1]. XX.II. III.
Take brede ygrated and ayrenn and swyng it togydre. do erto safroun, sawge. and salt. & cast broth. erto. boile it & messe it forth.
[1] Jussh.e.l.l. See also next number. _Jussell_, Ms. Ed. 21, where the Recipe is much the same. Lat. _Juscellam_, which occurs in the old scholiast on Juvenal iv. 23; and in Apicius, v. 3. Vide Du Fresne, v.
_Jusselium_ and _Juscellum_, where the composition consists of _vinum_, _ova_, and _sagmea_, very different from this. Faber in Thesauro cites _Juscellum Gallinae_ from Theod. Priscia.n.u.s.
N.B. No. XX.II. II. is omitted both here and in the Contents.
JUSSh.e.l.l ENFORCED [1]. XX.II. IIII.
Take and do erto as to charlet yforced. and serue it forth.
[1] Jussh.e.l.l enforced. As the _Charlet yforced_ here referred to was made of pork, compare No. 40 with No. 39. So in Theod. Priscian we have _Jussetlum Gallinae_.
MORTREWS [1]. XX.II. V.
Take hennes and Pork and see hem togyder. take the lyre of Hennes and of the Pork, and hewe it small and grinde it all to doust [2].
take brede ygrated and do erto, and temper it with the self broth and alye it with zolkes of ayrenn, and cast eron powdour fort, boile it and do erin powdour of gyngur sugur. safroun and salt. and loke er it be stondyng [3], and flour it with powdour gynger.
[1] Mortrews. Vide Gloss.
[2] doust. Dust, powder.
[3] stondyng. Stiff, thick.
MORTREWS BLANK. XX.II. VI.
Take Pork and Hennes and see hem as to fore. bray almandes blaunched, and temper hem up with the self broth. and alye the fleissh with the mylke and white flour of Rys. and boile it. & do erin powdour of gyngur sugar and look at it be stondyng.