The babees book, Aristotle's A B C, Urbanitatis, Stans puer ad mensam, The lvtille childrenes lvtil boke, The bokes of nurture of Hugh Rhodes and John Russell, Wynkyn de Worde's Boke of keruynge, The booke of demeanor, The boke of curtasye, Seager's Schoole of vertue, &c. &c. with some French and latin poems on like subjects, and some forewords on education in early England. Ed. by Frederick J. Furnivall ...

Bake metes. [Part IV. of Liber Cure Cocorum, p. 38-42, is 'of bakun mete.' On Dishes and Courses generally, see Randle Holme, Bk. III. Chap. III. p. 77-86.]

Almanere bakemetes þat byn good and hoot, Open hem aboue þe brym of þe coffyn [rere a cofyn of flowre so fre. L. C. C., p. 38, l. 8. The crust of a raised pie.] cote,

and alle þat byn cold / & lusteth youre souereyn to note, alwey in þe mydway open hem ye mote. Line 480 Of capon, chiken, or teele, in coffyn bake, Owt of þe pye furst þat ye hem take, In a dische besyde / þat ye þe whyngus slake, thynk [for thin; see line 486.] y-mynsed in to þe same with your knyfe ye slake, Line 484 And stere welle þe stuff þer-in with þe poynt of your knyfe; Mynse ye thynne þe whyngis, be it in to veele or byffe; with a spone lightely to ete your souerayne may be leeff, So with suche diet as is holsom he may lengthe his life. Line 488

Venesoun bake, of boor or othur venure, [folio 178a] Kut it in þe pastey, & ley hit on his trenchure. Pygeon bake, þe leggis leid to youre lord sure, Custard, [? A dish of batter somewhat like our Yorkshire Pudding; not the Crustade or pie of chickens, pigeons, and small birds of the House|hold Ordinances, p. 442, and Crustate of flesshe of Liber Cure, p. 40.] chekkid buche, [? buche de bois. A logge, backe stocke, or great billet. Cot. I suppose the buche to refer to the manner of checkering the cus|tard, buche-wise, and not to be a dish. Venison is 'chekkid,' l. 388-9. This rendering is confirmed by The Boke of Keruynge's "Custarde, cheke them inch square" (in Keruynge of Flesshe). Another possible rendering of buche as a dish of batter or the like, seems probable from the 'Bouce Jane, a dish in Ancient Cookery' (Wright's Prov^l. Dict^y.), but the recipe for it in Household Ordin|ances, p. 431, shows that it was a stew, which could not be checkered or squared. It consisted of milk boiled with chopped herbs, half-roasted chickens or capons cut into pieces, 'pynes and raysynges of corance,' all boiled together. In Household Ordin|ances, p. 162-4, Bouche, or Bouche of court, is used for allowance. The 'Knights and others of the King's Councell,' &c., had each 'for their Bouch in the morning one chet loafe, one manchet, one gallon of ale; for afternoone, one manchett, one gallon of ale; for after supper, one manchett, &c.'] square with þe knyfe; þus is þe cure Line 492

Line 492 Þan þe souerayne, with his spone whan he lustethe to ete. of dowcetes, [See the recipe, p. 60 of this volume. In Sir John Howard's Household Books is an entry in 1467, 'for viij boshelles of flour for dowsetes vj s. viij d.' p. 396, ed. 1841.] pare awey the sides to þe botom, & þat ye lete, In a sawcere afore youre souerayne semely ye hit sett whan hym likethe to atast: looke ye not forgete. Line 496 Payne puff, [

The last recipe in The Forme of Cury, p. 89, is one for Payn Puff, but as it refers to the preceding receipt, that is given first here.

THE PETY PERUAUNT. [Glossed Petypanel, a Marchpayne. Leland, Coll. vi. p. 6. Pegge.] [XX IX.XV.[=195]]

Take male Marow. hole parade, and kerue it rawe; powdour of Gyngur, yolkis of Ayrene, datis mynced, raisons of corance, salt a lytel, & loke þat þou make þy past with ȝolkes of Ayren, & þat no water come þerto; and fourme þy coffyn, and make up þy past.

PAYN PUFF [XX IX.XVI[=196]]

Eodem modo fait payn puff. but make it more tendre þ^e past, and loke þ^e past be rounde of þ^e payn puf as a coffyn & a pye.

Randle Holme treats of Puffe, Puffs, and Pains, p. 84, col. 1, 2, but does not mention Payn Puff. 'Payn puffe, and pety-pettys, and cuspis and doucettis,' are mentioned among the last dishes of a service on Flessh-Day (H. Ord., p. 450), but no recipe for either is given in the book.

] pare þe botom nyȝe þe stuff, take hede, Kut of þe toppe of a payne puff, do thus as y rede; Also pety perueys [In lines 707, 748, the pety perueys come between the fish and pasties. I cannot identify them as fish. I suppose they were pies, perhaps The Pety Peruaunt of note 2 above; or better still, the fish-pies, Petipetes (or pety-pettys of the last note), which Randle Holme says 'are Pies made of Carps and Eels, first roasted, and then minced, and with Spices made up in Pies.'] be fayre and clene / so god be youre spede. off Fryed metes [De cibi eleccione. (Sloane MS. 1986, fol. 59 b, and else|where.) "Frixa nocent, elixa fouent, assata cohercent."] be ware, for þey ar Fumose in dede. Line 500