LOSEYNS [1] IN FYSSH DAY. XX.VI. VIII.
Take Almandes unblaunched and waisthe hem clene, drawe hem up with water. see e mylke & alye it up with loseyns. cast erto safroun.
sugur. & salt & messe it forth with colyandre in confyt rede, & serue it forth.
[1] Loseyns. _Losyns_, Contents.
SOWPER OF GALYNTYNE [1]. XX.VI. IX.
Take powdour of galyngale with sugur and salt and boile it yfere.
take brede ytosted. and lay the sewe onoward. and serue it forth.
[1] Sowpes of Galyntyne. Contents has _in_, recte. _Sowpes_ means Sops.
SOBRE SAWSE. XX.VI. X.
Take Raysouns, grynde hem with crustes of brede; and drawe it up with wyne. do erto G.o.de powdours and salt. and see it. fry roches, looches, sool, oer ooer G.o.de Fyssh, cast e sewe above, & serue it forth.
COLD BREWET. XX.VI. XI.
Take crome [1] of almaundes. dry it in a cloth. and whan it is dryed do it in a vessel, do erto salt, sugur, and white powdour of gyngur and Juys of Fenel and wyne. and lat it wel stonde. lay full & messe & dresse it forth.
[1] crome. crumb, pulp.
PEERES [1] IN CONFYT. XX.VI. XII.
Take peeres and pare hem clene. take G.o.de rede wyne & mulberes [2]
oer saundres and see e peeres erin & whan ei buth ysode, take hem up, make a syryp of wyne greke. oer vernage [3] with blaunche powdour oer white sugur and powdour gyngur & do the peres erin.
see it a lytel & messe it forth.
[1] Peeres. pears.
[2] mulberes. mulberries, for colouring.
[3] Vernage. Vernaccia, a sort of Italian white wine. V. Gloss.
EGURDOUCE [1] OF FYSSHE. XX.VI. XIII.
Take Loches oer Tenches oer Solys smyte hem on pecys. fry hem in oyle. take half wyne half vynegur and sugur & make a siryp. do erto oynouns icorue [2] raisouns coraunce. and grete raysouns. do erto hole spices. G.o.de powdours and salt. messe e fyssh & lay e sewe aboue and serue forth.
[1] Egurdouce. Vide Gloss.
[2] icorue, icorven. cut. V. Gloss.
COLDE BREWET. XX.VI. XIIII.
Take Almaundes and grynde hem. take the tweydel [1] of wyne oer the riddell of vynegur. drawe up the Almaundes erwith. take anys sugur & branches of fenel grene a fewe. & drawe hem up togyder with er mylke take poudour of canell. of gyngur. clowes. & maces hoole. take kydde oer chikenns oer flessh. & choppe hem small and see hem.
take all is flessh whan it is sodenn & lay it in a clene vessel & boile er sewe & cast erto salt. enne cast al is in e pot with flesh. &ter. [2]
[1] Tweydel. Two parts.
[2] &ter. i. e. serue forth.
PEVORAT [1] FOR VEEL AND VENYSOUN. XX.VI. XV.
Take Brede & fry it in grece. drawe it up with broth and vynegur, take erto powdour of peper & salt and sette it on the fyre. boile it and messe it forth.
[1] Pevorat. Peverade, from the pepper of which it is princ.i.p.ally composed.
SAWSE [2] BLAUNCHE FOR CAPOUNS YSODE. XX.VI. XVI.
Take Almandes blaunched and grynd hem al to doust. temper it up with verions and powdour or gyngyner and messe it forth.
[2] Sawse. _Sawce_, Contents. As No. 137.
SAWSE NOYRE FOR CAPOUNS YROSTED. XX.VI. XVII.
Take the lyuer of Capons and roost it wel. take anyse and greynes de Parys [1]. gyngur. canel. & a lytill crust of brede and grinde it smale. and grynde it up with verions. and wit grece of Capouns.
boyle it and serue it forth.
[1] de Parys. Of Paradise. V. Pref.
GALYNTYNE [1]. XX.VI. XVIII.
Take crustes of Brede and grynde hem smale, do erto powdour of galyngale, of canel, of gyngyner and salt it, tempre it with vynegur and drawe it up urgh a straynour & messe it forth.
[1] Galyntyne. Galentyne, Contents.
GYNGENER [1]. XX.VI. XIX.
Take payndemayn and pare it clene and funde it in Vinegur, grynde it and temper it wi Vynegur, and with powdour gyngur and salt, drawe it thurgh a straynour. and serue forth.
[1] Gyngener. From the powder of Ginger therein used.
VERDE [1] SAWSE. XX.VII.
Take pa.r.s.el. mynt. garlek. a litul serpell [2] and sawge, a litul canel. gyngur. piper. wyne. brede. vynegur & salt grynde it smal with
safroun & messe it forth.
[1] Verde. It has the sound of _Green-sauce_, but as there is no Sorel in it, it is so named from the other herbs.
[2] a litul serpell. Wild thyme.