Fried metes.
O Fruture viant [Meat, sage, & poached, fritters?] / Frutur sawge, [Meat, sage, & poached, fritters?] byn good / bettur is Frutur powche; [Meat, sage, & poached, fritters?]
Appulle fruture [Recipe in L. Cure, p. 39.] / is good hoot / but þe cold ye not towche.
Tansey [There is a recipe 'for a Tansy Cake' in Lib. C., p. 50. Cogan says of Tansie,—"it auoideth fleume. . . Also it killeth worms, and purgeth the matter whereof they be engendred. Wherefore it is much vsed among vs in England, about Easter, with fried Egs, not without good cause, to purge away the fleume engendred of fish in Lent season, whereof worms are soone bred in them that be thereto disposed." Tansey, says Bailey (Dict. Domesticum) is recommended for the dissipating of wind in the stomach and belly. He gives the recipe for 'A Tansy' made of spinage, milk, cream, eggs, grated bread and nutmeg, heated till it's as thick as a hasty pudding, and then baked.] is good hoot / els cast it not in youre clowche.
alle maner of leesseȝ [Slices or strips of meat, &c., in sauce. See note to l. 516, p. 150.] / ye may forbere / herbere in yow none sowche.
Line 504
Len-voy
Cookes with þeire newe conceytes, choppynge / stampynge, & gryndynge,
Many new curies / alle day þey ar contryvynge & Fyndynge
þat provokethe þe peple to perelles of passage / þrouȝ peyne soore pyndynge,
& þrouȝ nice excesse of suche receytes / of þe life to make a endynge.
Line 508
Some with Sireppis [Recipe 'For Sirup,' Liber Cure, p. 43, and 'Syrip for a Capon or Faysant,' H. Ord. p. 440.] / Sawces / Sewes, [potages, soups.] and soppes, [Soppes in Fenell, Slitte Soppes, H. Ord. p. 445.]
