Then appuls & peris with spices delicately
Aftur þe terme of þe yere fulle deynteithly,
with bred and chese to calle.
Spised cakes and wafurs worthily
Line 816
withe bragot [See a recipe for making it of ale, honey, and spices, in [Cog|an's] Haven of Health, chap. 239, p. 268, in Nares. Phillips leaves out the ale.] & methe, [Mead, a pleasant Drink made of Honey and Water. Phillips.] þus men may meryly
plese welle bothe gret & smalle."
Sewes on fishe dayes. [folio 183b]
"Flowndurs / gogeons, muskels, [A recipe for Musculs in Sewe and Cadel of Musculs to Potage, at p. 445 H. Ord. Others 'For mustul (? muscul or Mustela, the eel-powt, Fr. Mustelle, the Powte or Eeele-powte) pie,' and 'For porray of mustuls,' in Liber Cure, p. 46-7.] menuce in sewe,
Eles, lampurnes, venprides / quyk & newe,
Line 820
Musclade in wortes / musclade [? a preparation of Muscles, as Applade Ryal (Harl. MS. 279, Recipe Cxxxv.) of Apples, Quinade, Rec. Cxv of Quinces, Pynade [folio 27b] of Pynotis (a kind of nut); or is it Meselade or Meslade, fol. 33, an omelette—'to euery good meslade take a þowsand eyroun or mo.' Herbelade [folio 42b] is a liquor of boiled lard and herbs, mixed with dates, currants, and 'Pynez,' strained, sugared, coloured, whipped, & put into 'fayre round cofyns.'] of almondes for states fulle dewe,
Oysturs in Ceuy [Eschalotte: f. A Cive or Chiue. Escurs, The little sallade hearb called, Ciues, or Chiues. Cotgrave.] / oysturs in grauey, [For to make potage of oysturs, Liber Cure, p. 17. Oysturs in brewette, p. 53.] your helthe to renewe,
The baly of þe fresche samon / els purpose, or seele [Seales flesh is counted as hard of digestion, as it is gross of substance, especially being old; wherefore I leave it to Mariners and Sailers, for whose stomacks it is fittest, and who know the best way how to prepare it. Muffett, p. 167.] ,
