grynde chyballes [3]. smale y hewe. see it tendre and lye it with zolkes of eyrenn. do er to verious [4] safroun powdour douce and salt, and serue it forth.
[1] Corat. Qu.
[2] kerve hem to dyce. V. _quare_ in Gloss.
[3] Chyballes. Chibols, young onions. V. Gloss.
[4] verious. Verjuice.
NOUMBLES. XIII.
Take noumbles of Deer oer [1] of oer beest parboile hem kerf hem to dyce. take the self broth or better. take brede and grynde with the broth. and temper it [2] up with a G.o.de quant.i.te of vyneger and wyne.
take the oynouns and parboyle hem. and mynce hem smale and do er to.
colour it with blode and do er to powdour fort and salt and boyle it wele and serue it fort [3].
[1] oer. Other, i.e. or.
[2] temper it. Temper it, i. e. mix it.
[3] fort. Miswritten for _forth_. So again No. 31. 127.
ROO [1] BROTH. XIIII.
Take the lire of the Deer oer of the Roo parboile it on smale peces.
see it wel half in water and half in wyne. take brede and bray it wi the self broth and drawe blode er to and lat it seeth to gedre with powdour fort of gynger oer of canell [2]. and macys [3]. with a grete porcioun of vineger with Raysouns of Coraunte [4].
[1] Roo. Roe. The Recipe in Ms. Ed. No. 53. is very different.
[2] Canell. Cinnamon.
[3] macys. Mace. V. Preface and Gloss.
[4] Raysouns of Coraunte. Currants. V. Gloss.
TREDURE [1]. XV.
Take Brede and grate it. make a lyre [2] of rawe ayrenn and do erto Safroun and powdour douce. and lye it up [3] with G.o.de broth. and make it as a Cawdel. and do erto a lytel verious.
[1] Tredure. A Cawdle; but quaere the etymon. The French _tres dure_ does not seem to answer.
[2] lyre. Mixture.
[3] lye it up. Mix it.
MONCHELET [1]. XVI.
Take Veel oer Moton and smite it to gobettes see it in G.o.de broth.
cast erto erbes yhewe [2] G.o.de wyne. and a quant.i.te of Oynouns mynced. Powdour fort and Safroun. and alye it with ayren and verious.
but lat not see after.
[1] Monchelet. _Mounchelet_, Contents.
[2] y hewe. Shred.
BUKKENADE [1]. XVII.
Take Hennes [2] oer Conynges [3] oer Veel oer oer Flessh an hewe hem to gobettes waische it and hit well [4]. grynde Almandes unblaunched. and drawe hem up with e broth cast er inne raysons of Corance. sugur. Powdour gyngur erbes ystewed in grees [5]. Oynouns and Salt. If it is to to [6] thynne. alye it up with flour of ryse oer with oer thyng and colour it with Safroun.
[1] Bukkenade. Vide No. 118. qu.
[2] Hennes; including, I suppose, chicken and pullets.
[3] Conynges. Coneys, Rabbits.
[4] hit well. This makes no sense, unless _hit_ signifies smite or beat.
[5] Grees. Fat, lard, _grece_. No. 19.
[6] to to. So again, No. 124. To is _too_, v. Gloss. And _too_ is found doubled in this manner in _Mirrour for Magistrates_, p. 277.
371, and other authors.
CONNATES [1]. XVIII.
Take Connes and pare hem. pyke out the best and do hem in a pot of erthe. do erto whyte grece at he stewe er inne. and lye hem up with hony clarified and with rawe zolkes [2] and with a lytell almaund mylke and do erinne powdour fort and Safron. and loke at it be yleesshed [3],
[1] Connat seems to be a kind of marmalade of connes, or quinces, from Fr. _Coing_. Chaucer, v. Coines. Written quinces No. 30.
[2] Yolkes, i. e. of Eggs.
[3] yleesshed. V. Gloss.
DREPEE [1]. XIX.
Take blanched Almandes grynde hem and temper hem up with G.o.de broth take Oynouns a grete quant.i.te parboyle hem and frye hem and do erto.
take smale bryddes [2] parboyle hem and do erto Pellydore [3] and salt. and a lytel grece.
[1] Drepee. Qu.
[2] bryddes. Birds. _Per metathesin; v. R. in Indice_.
[3] Pellydore. Perhaps _pellitory_. _Peletour_, 104.
Mawmenee [1]. XX.
Take a pottel of wyne greke. and ii. pounde of sugur take and clarifye the sugur with a qant.i.te of wyne an drawe it thurgh a straynour in to a pot of erthe take flour of Canell [2]. and medle [3]
with sum of the wyne an cast to gydre. take pynes [4] with Dates and frye hem a litell in grece oer in oyle and cast hem to gydre. take clowes [5] an flour of canel hool [6] and cast erto. take powdour gyngur. canel. clower, colour it with saundres a lytel yf hit be nede cast salt erto. and lat it see; warly [7] with a slowe fyre and not to thyk [8], take brawn [9] of Capouns yteysed [10]. oer of Fesauntes teysed small and cast erto.
[1] Vide No. 194, where it is called _Mawmenny_.
[2] Flour of Canell. Powder of Cinamon.
[3] medle. Mix.
[4] pynes. A nut, or fruit. Vide Gloss.
[5] clowes. Cloves.
[6] hool. Whole. How can it be the flour, or powder, if whole? Quaere, _flower_ of cand for _mace_.
[7] warly. Warily, gently.
[8] not to thyk. So as to be too thick; or perhaps, _not to thicken_.
[9] brawn. Fleshy part. Few Capons are cut now except about Darking in Surry; they have been excluded by the turkey, a more magnificent, but perhaps not a better fowl.
[10] yteysed, or _teysed_, as afterwards. Pulled in pieces by the fingers, called _t.e.e.zing_ No. 36. This is done now with flesh of turkeys, and thought better than mincing. Vide Junius, voce _Tease_.
EGURDOUCE [1]. XXI.