Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 / edited by Thomas Austin

[leaf 37 bk.]

HERE BEGYNNYTH DYUERSE BAKE METIS.

.I. Tartes de chare.—Take Freyssche Porke, & hew it, & grynd it on a mortere; & take it vppe in-to a fayre vesselle; & take þe whyte an þe ȝolkys of Eyroun, & strayne into a Vesselle þorw a straynoure, & tempere þin Porke þer-with; þan take Pynez, Roysonys of Coraunce, & frye hem in freysshe grece, & caste þer-to pouder Pepir, & Gyngere, Canelle, Sugre, Safroun, & Salt, & caste þer-to, & do it on a cofynne, & plante þin cofynne a-boue with Pyneȝ, & kyt Datys, & gret Roysonys, & smal byrdys, or ellys hard ȝolkys of Eyroun; & ȝif þou take byrdys, frye hem on a lytel grece or þow putte hem on þin cofynne, & endore with ȝolkys of Eyroun, & Safroun, & lat bake til it be y-now, & serue forth.

.ij. A-noþer manere.—Take Fygys, Roysonys, & Porke, & a lytel brede y-ground y-fere; take hym vppe, & put Pepir y-now þer-to, & Maceȝ, Clowys, & make þin cofyn, & putte þin comade þer-on.

.iij. A-noþer manere.—Tak fayre porke y-broylid, & grynd it smal with ȝolkys of Eyroun; þan take Pepir, Gyngere, & grynd it smal, & melle it with-al, & a lytel hony, & floryssche þin cofyns with-ynne & with-owte, & hele hem with þin ledys, [Lids. ] & late hem bake, & serue forth.

.iiij. Daryoles.—Take wyne & Fressche broþe, Clowes, Maces, & Marow, & pouder of Gyngere, & Safroun, & let al boyle to-gederys, & put þer-to creme, (& ȝif it be clowtys, draw it þorwe a straynoure,) & ȝolkys of Eyroun, & melle hem to-gederys, & pore þe licoure þat þe Marow was soþyn yn þer-to; þan make fayre cofyns of fayre past, & put þe Marow þer-yn, & mynce datys, & strawberys in tyme of ȝere, & put þe cofyns [leaf 38.] in þe ovyn, & late hem harde a lytel; þan take hem owt, & put þe licoure þer-to, & late hem bake, & serue forth.

.v. A-nother manere.—Take Pike, Almaunde Milke, & boyle yt þikke, & let it kele; þan take Eyroun & chese, & grynd y-fere, & do þer-to; take pouder Sugre & caste þer-to, & put in þin cofyns, & noȝt y-helyd, & bake, & serue forth.

.vj. Tartes of Fyssche.—Take Fygys, & Roysoynys, & pike an sethe in Wyne; þan take Costardys, Perys, & pare hem clene, & pike out þe core, & putte hem in a morter with þe frute; þen tak Codlyng or haddok, oþer Elys, & seþe hem & pike owt þe bonys, & grynd alle y-fere, & do þer-to a lytel wyne, & melle to-gederys: an do þer-to Canelle, Clowys, Maceȝ, Quybibeȝ,

pouder Gyngere, & of Galyngale, & pepir, & Roysonys of coraunce, and coloure it with Safroun. When þou makyst þin cofyns, þan take gode fat Ele, & culpe hym, & take owt þe stonys of Datys, & farce hem; & blaunche Almaundys, & caste þer-to; but fyrste frye hem in Oyle, & couche al þis a-mong, & bete þin cofyns with þe ledys, & bake, & serue forth.

.vij. Chawettys.—Take buttys of Vele, & mynce hem smal, or Porke, & put on a potte; take Wyne, & caste þer-to pouder of Gyngere, Pepir, & Safroun, & Salt, & a lytel verþous, [verjuice. ] & do hem in a cofyn with ȝolkys of Eyroun, & kutte Datys & Roysonys of Coraunce, Clowys, Maceȝ, & þen ceuere þin cofyn, & lat it bake tyl it be y-now.

.viij. Chawettys.—Take Porke y-sode, & mencyd Datys, and grynd hem smal to-gederys; take ȝolkys of Eyroun, & putte þer-to a gode hepe, & grene chese putte þer-to; & whan it ys smal y-now, take Gyngere, Canelle, & melle wyl þi commade þer-with, & put in þin cofyns; þan take ȝolkys of Eyroun [leaf 38 bk.] hard y-sothe, an kerue hem in two, & ley a-boue, & bake hem; & so noȝt y-closyd, serue forth.

.ix. Malmenye Furneȝ.—Take gode Milke of Almaundys, & flowre of Rys, & gode Wyne crete, or þe brawn of a Capoune, oþer of Fesaunte, & Sugre, & pouder Gyngere, & Galyngale, & of Canelle, & boyle y-fere; & make it chargeaunt, & coloure it with Alkenade, oþer with Saunderys; & ȝif it be Red, a-lye it with ȝolkys of Eyroun; & make smal cofyns of dow, & coloure hem with-owte, & bake on an ovyn, & coloure with-ynne & wyth-oute; þen haue Hony y-boylid hote, & take a dyssche, & wete þin dyssche in þe hony, & with þe wete dyssche ley þe malmenye & þe cofyns; & whan þey ben bake, & þou dressest yn, caste a-boue blaunche pouder, Quybibeȝ, maceȝ, Gelofreȝ; & þanne serue it forth.

.x. Rapeye.—Take Dow, & make þer-of a brode þin cake; þen take Fygys & Roysonys smal y-grounde, & fyrst y-sode, An a pece of Milwelle or lenge y-braid with-al; & take pouder of Pepir, Galyngale, Cloweȝ, & mence to-gedere, & ley þin comede on þe cake in þe maner of a benecodde, y-rollyd with þin hond; þan ouer-caste thy cake ouer þi comade, as it wol by-clippe hit; & with a sawcere brerde go round as þe comade lyith, & kutte hem, & so he is kut & close with-al, & bake or frye it, & þanne serue it forth.

.xj. Tartes of Frute in lente.—Take Fygys & sethe hem wyl tyl þey ben neyssche; þan bray hem in a morter, & a pece of Milwel þer-with; take ham vppe & caste roysonys of coraunce þer-to; þan take Almaundys & Datesexpand_less

y-schred þer-to; þan take pouder of Pepir & meng with-al; þen putte it on þin cofynne, & Safroun þin cofynn a-boue, & opyn hem a-bowte þe myddel; & ouer-cast þe openyng vppon þe lede, [lid. ] & bake hym a lytel, & serue forth.

[leaf 39.]

.xij. Vn Vyaunde Furneȝ sanȝ noum de chare.—Take stronge Dow, & make a cake sumdele þicke, & make it tow; þan take lardeȝ of Venysoun, or a bere, or of a Bere, & kerue hem þinne as Fylettes of Porke, & lay þin lardys square as a chekyr, & ley þer-vppe a tyne y-makyd of Eyroun vppe-on þe tyne; ley þin farsure, y-makyd of Hennys, & of Porke, of Eyroun, & myid brede, & Salt, & chese, yf þou it hast; & þat it be makkyd at .iiij. tymes. Fyrst make þus þin whyte farsure: grynd in a mortere, Gyngere, Canelle, Galyngale; take then almaundys & floure of Rys, and a party of Fleysshe, & caste ther-to in a mortere, & grynd ryȝth smal, & temper it with Eyroun. þus make þin ȝelow Farsure: nym Safroun, Gyngere, Canel, Galyngale, Brede, & a partye of þin Fleyssche, & grynd it smal in þe mortere, & temper it vppe with Eyroun. The þryd maner schal ben blake: nym Gyngere, Canelle, Galyngale, Brede, Eyroun, & Old chese; nym þan Percely, & grynd it smal in a mortere, & wryng it & do it vppe; & do it to þin Fleyssche, & þer-with coloure þin fayre partye of Fleyssche, & ley a party of þin Fleyssche on .iiij. quarterys, but þat þe brede be as þin cake; take þen & ley þer-vppe-on þin Fleyssche, & lay þer-vppe-on a grece; a-boue þin grece ley þi cyvey; nym þin þridde cours of þin Flessche, & lay as brode as þin cake, & þan grece, & þer a-bouyn, a cyvey. ¶ ley þe iiij. course of þin Fleyssche on .iiij. quarterys as brode as þin cake, & þan grece, & þan a-boue, a cyuey. The .v. cours of þin Fleyssche, ley as brode as þine cake, & þen grece, & þan aboue, a cyuey. Nym þe .vj. cours, & lay as brode as þin cake, & þan grece, & þan a cyuey. Nym þe .viij. cours of þe Fleysshe, & lay as brode as þin cake on .iiij. quarterys, & grece, & þan a cyvey; & a lytel bake hem, & serue forth.

[leaf 39 back.]

.xiij. Vn Vyaunde furnez sanȝ nom de chare.—Take flowre, Almaunde milke, & Safroune, & make þer-of .iiij. tynez, & frye þi tynez in Oyle; nym þen Almaundys, & draw þer-of mylke ryȝt þikke; nym maceȝ, Quybibeȝ, & floure of Rys, Canelle, Galyngale; take þenne haddok, Creueȝ, Perchys, Tencheȝ, & seþe; whan þey ben sothyn, take þin fyssche from þe bonys, & bray it ryȝt smal with þin Spicerye to-gederys, & make þer-of þin farsure. Whan it is y-makyd, departe it in .iiij. partyis, þat o partye

whyte, þat oþer ȝelow, þe þrydde grene, þe ferþe blak coloure with Fygys, Roysonys, an Datys; take þe firste cours of þe Fyssche, of al þe .iiij. cours, & ley on þin cyvey a-bouyn þin Fyssche, in .iiij. quarterys, as a chekyr, as brode as þin cake, & caste a-bouyn Sugre of Alysaundre, & þer-vppe-on þine tyne. Nym an-oþer cours, & ley on þi .iiij. quarterys as brode as þin tyne, & þer-vppe-on þin Sugre. Nym þe þrydde cours of þin Fyssche, & ley on .iiij. quarterys, & caste a-boue Sugre, & a tyne. Nym þe .iiij. cours a-cordant to þin oþer, a-þenched [?pinched, A. reads, "a-þenched to-gedre aboue a hole, as a rose." ] to-geder, an a-boue a hole as a rose, & cetera.

.xiiij. Pety Pernollys.—Take fayre Floure, Safroun, Sugre, & Salt, & make þer-of past; þan make smal cofyns; þen take ȝolkys of Eyroun, & trye hem fro þe whyte; & lat þe ȝolkys be al hole, & noȝt to-broke, & ley .iij. or .iiij. zolkys in a cofyn; and þan take marow of bonys, to or .iij. gobettys, & cowche in þe cofynn; þan take pouder Gyngere, Sugre, Roysonys of coraunce, & caste a-boue; & þan kyuere þin cofyn with þe same past, & bake hem, & frye hem in fayre grece, & serue forth.

.xv. Douceteȝ.—Take Creme a gode cupfulle, & put it on a straynoure; þanne take ȝolkys of Eyroun & put þer-to, & a lytel mylke; þen strayne it þorw a straynoure in-to a bolle; þen take Sugre y-now, & put þer-to, or ellys hony forde faute [leaf 40.] of Sugre, þan coloure it with Safroun; þan take þin cofyns, & put in þe ovynne lere, & lat hem ben hardyd; þan take a dysshe y-fastenyd on þe pelys ende; & pore þin comade in-to þe dyssche, & fro þe dyssche in-to þe cofyns; & when þey don a-ryse wel, take hem out, & serue hem forth.

.xvj. Crustade.—Take vele, an smyte in lytel pecys in-to a potte, an wayssche yt fayre; þan take fayre water, & lat yt boyle to-gedere with Percely, Sawge, Sauerey, & Ysope smal y-now an hew; & whan it is on boylyng, take pouder Peper, Caneƚƚ, Clowys, Maces, Safroun, & lat hem boyle to-gederys, & a gode dele of wyne þer-with. Whan þe fleyssche is y-boylid, take it fro þe broþe al clene, & lat þe broþe kele; & whan it is cold, take Eyroun, þe whyte & þe ȝolkys, & cast þorw a straynoure, & put hem in-to the broþe, so many þat þe broþe be styf y-now; þen make fayre cofyns, & cowche .iij. pecys or .iiij. of þe fleyssche in a cofyn; þan take Datys, & kytte hem, & cast þer-to; þan take pouder Gyngere, & a lytel verious, & putte in-to þe broþe & Salt; & þan putte þe broþe on þe cofyns, bake a lytel with þe fleyssche or þou putte þin lycoure þer-on, & lat al

bake to-gederys tyl it be y-now; þanne take yt owt, and serue hem forth.

.xvij. Crustade lumbard.—Take gode Creme, & leuys of Percely, & Eyroun, þe ȝolkys & þe whyte, & breke hem þer-to, & strayne þorwe a straynoure, tyl it be so styf þat it wol bere hym-self; þan take fayre Marwe, & Datys y-cutte in .ij. or .iij. & Pruneȝ; & putte þe Datys an þe Pruneȝ & Marwe on a fayre cofynne, y-mad of fayre past, & put þe cofyn on þe ovyn tyl it be a lytel hard; þanne draw hem out of þe ouyn; take þe lycour & putte þer-on, & fylle it vppe, & caste Sugre y-now on, & Salt; þan lat bake to-gederys tyl it be y-now; & ȝif it be in lente, lef þe Eyroun & þe Marwe out, [leaf 40, back.] & þanne serue it forth.

.xviij. Flathons.—Take Milke an ȝolkys of Eyroun, & draw it þorw a straynoure with whyte Sugre, oþer blake Sugre, & mylt fayre botter, & putte þer-to, & Salt; & make fayre cofyns, & sette hem on þe ouen tyl þey ben hard; þan take a pele with a dyssche on þe ende, & fylle þe dyssche with þin comade, & pore in-to þe cofyns, & lat bake a lytel whyle; þan take hem out in-to a fayre dysscℏ, & cast whyte sugre þer-on, & serue fortℏ.

.xix. Venyson y-bake.—Take hogℏes of Venyson̛, & parboyle hem in fayre Water an Salt; & whan þe Fleyssche is fayre y-boylid, make fayre past, & cast þin Venyson þer-on; & caste a-boue an be-neþe, pouder Pepir, Gyngere, & Salt, & þan sette it on̛ þe ouyn, & lat bake, & serue forth.

.xx. Pety Pernauntes.—Take fayre Flowre, Sugre, Safroun, an Salt, & make þer-offe fayre past & fayre cofynges; þan take fayre y-tryid ȝolkys Raw, & Sugre, an pouder Gyngere, & Raysounys of Coraunce, & myncyd Datys, but not to smal; þan caste al þis on a fayre bolle, & melle al to-gederys, & put in þin cofyn, & lat bake oþer Frye in Freyssche grece.

.xxj. Quyncis or Wardouns in past.—Take & make fayre Rounde cofyns of fayre past; þan take fayre Raw Quynces, & pare hem with a knyf, & take fayre out þe core þer-of; þan take Sugre y-now, & a lytel pouder Gyngere, & stoppe þe hole fulle; & cowche .ij. or .iij. wardonys or quynceȝ in a cofyn, & keuere hem, & lat hem bake; & for defaut of Sugre, take hony; but þen putte pouder Pepir þer-on, & Gyngere, in þe maner be-for sayd.

.xxij. Lamprouns y-bake.—Take lamprounys & skald hem with …blank in MS., & make fayre paste, & couche .ij. or iij lamprounys with pouder of Gyngere, Salt, Pepir, & lat hem bake; & leche [leaf 41] Samoun in fayre brode pecys, & bake hem in þe maner be-forsayd, & þanne serue forth.

.xxiij. Lamprays bake.—Take & make fayre round cofyns of fyne past, & take Freyssche lampreys, & late hem blode .iij. fyngerys with-in þe tayle, & lat hem blede in a vesselle, & late hym deye in þe same vesselle in þe same blode; þan take broun Brede, & kyt it, & stepe it in þe Venegre, & draw þorw a straynoure; þan take þe same blode, & pouder of Canel, & cast þer-to tyl it be broun; þan caste þer-to pouder Pepir, Salt, & Wyne a lytelle, þat it be noȝt to strong of venegre. An skald þe Lampray, & pare hem clene, & couche hym round on þe cofyn, tyl he be helyd; [covered. ] þan kyuere hym fayre with a lede, saue a lytel hole in þe myddelle, & at [Harl. ellys. A. eƚƚ, altered to at. ] þat hool, blow in þe cofynne with þin mowþe a gode blast of Wynde. And sodenly stoppe þe hole, þat þe wynd a-byde with-ynne, to reyse vppe þe cofynne, þat he falle nowt a-dowune; & whan he is a lytel y-hardid in þe ouen, pryke þe cofyn with a pynne y-stekyd on a roddys ende, for brekyng of þe cofynne, & þan lat bake, & serue fortℏ colde. And when þe lamprey is take owt of þe cofynne & etyn, take þe Syrippe in þe cofynne, & put on a chargere, & caste Wyne þer-to, an pouder Gyngere, & lat boyle in þe fyre. Than take fayre Paynemayn y-wette in Wyne, & ley þe soppis in þe cofynne of þe lamprey, & ley þe Syrippe a-boue, & ete it so hot; for it is gode lordys mete.

.xxiiij. Tartes de chare.—Take Freyssche Porke, & hew it; & grynd it in a mortere, & take it vppe in-to a fayre vesselle; & take þe whyte of Eyroun & þe ȝolke, y-tryid þorw a straynoure; & temper þin porke þer-with; & þan take Pyneȝ, & Raysonys of Coraunce, & frye hem in Freyssche grece, & caste þer-to [leaf 41, bk.] pouder Pepir & Gyngere, Canel, Sugre, Safroun, Salt, & caste þer-to; & do it on a cofynne, & plante þe cofynne a-boue with Pruneȝ, & with Datys, & gret Roysonys of Coraunce, & smal Byrdys, or ellys harde ȝolkys of Eyroun; & yf þow tage [take. ] Byrdys, frye hem in grece or þou putte hem in þe cofyn̛; & þan keuere þin cofynne; & þan endore it with ȝolkys of Eyroun, & with Safroune, & late yt bake tyll it be y-now; & þan serue forth.

.xxv. Rastons.—Take fayre Flowre, & þe whyte of Eyroun, & þe ȝolke, a lytel; þan take Warme Berme, & putte al þes to-gederys, & bete hem to-gederys with þin hond tyl it be schort & þikke y-now, & caste Sugre y-now þer-to, & þenne lat reste a whyle; þan kaste in a fayre place in þe oven, & late bake y-now; & þen with a knyf cutte yt round a-boue in maner of a crowne, & kepe þe cruste þat þou kyttyst; & þan pyke al þe cromys withynne to-gederys, an pike hem smal with þin knyf, & saue þe sydys & al þe

cruste hole with-owte; & þan caste þer-in clarifiyd Boter, & Mille [melle A. (mix). ] þe cromeȝ & þe botere to-gedereȝ, & keuere it a-ȝen with þe cruste, þat þou kyttest a-way; þan putte it in þe ovyn aȝen a lytil tyme; & þan take it out, & serue it fortℏ.

.xxvj. Darioles.—Take Wyne, an Freyssche broþe, & Clowes, & Maces, & Marwe, pouder Gyngere, Safroun, & lat al boyle to-gederys, & Creme, (ȝif it be clowty, draw it þorw a straynoure,) & ȝolkys of Eyroun, & melle hem to-gederys, & pore þe lycoure þat þe marwe was sothe in, þer-to; þen make fayre cofyns, & put þe Marwe þer-in, & mence Datis, & Strawberys in tyme of ȝere, & sette þe cofyns [Cofyns A., fyre Harl. ] in þe ovenne, & lat hem hard a lytelle, & take hem out, & put þe lycoure þer-to, & lat bake; & serue forth.

.xxvij. Pyeȝ de pareȝ.—Take & smyte fayre buttys of Porke, & buttys of Vele, to-gederys, & put it on a fayre potte, & do þer-to Freyssche [leaf 42.] broþe, & a quantyte of wyne, & lat boyle alle to-gederys tyl yt be y-now; þan take it fro þe fyre, & lat kele a lytelle; þan caste þer-to ȝolkys of Eyroun, & pouder of Gyngere, Sugre, & Salt, & mynced Datys, & Roysonys of Coraunce; þen make fayre past, and cofynnys, & do þer-on; kyuer it, & let bake, & serue forth.

.xxviij. Potrous.—Take a schouyl of yron̛, & hete it brennyng hote; & þan take it owt of þe fyre, & fille it fulle of Salt; þan make a pitte in þe Salt al holow, þe schap of a treen dyssche; & sette þe panne & þe Salt ouer þe fyre a-ȝen, tyl þe Salt be brennyng hote; & þan caste þin whyte & þe ȝolkys of Eyroun in-to þe hole of þe Salte, & lat seþe ouer þe fyre tyl it be half harde; & þan put a dyssche half fulle of Salt; & þan take a dressoure knyf, & put vnderneþe þe Salt in þe panne, & hef [Heave; lift. ] it vppe so fayre, þat þe cofyn with þe Eyroun breke noȝt; þan sette it on þe dyssche wyth þe Salt, & þan serue it forth.

.xxix. Flampoyntes bake.—Take fayre Buttes of Porke, & seþe hem in fayre Watere, & clene pyke a-way þe bonys & þe Synewes, & hew hem & grynd hem in a mortere, & temper with þe Whyte of Eyroun, & Sugre, & pouder of Pepir, & Gyngere, & Salt; þan take neyssche Cruddis, grynd hem, & draw þorw a straynoure; & caste þer-to Aneys, Salt, pouder Gyngere, Sugre; & þan take þe Stuffe of þe Porke, & putte it on euelong cofyn of fayre past; & take a feþer, & endore þe Stuffe in þe cofyn with þe cruddys; & whan it is bake, take Pyneȝ, & clowys, & plante þe cofyn a-boue, a rew of on, & rew of a-noþer; & þan serue forth.

.xxx. Sew trappe.—Take .ij. lytel erþen pannys, & sette on þe colys [A. on þe colys, Harl. vp colde. ] tyl þey ben hote; make a dyssche-fulle of þikke bature of Floure & Watere; take & grece a lytel þat oþer panne, & do þe bater þer-on; & lat renne al a-bowte þe panne, so þat þe pan be al [leaf 42 back.] y-helyd; take & sette þe panne a-ȝen ouer þe fyre of colys; do þat oþer panne a-boue þat oþer panne, tyl it be y-baken y-now; whan it is y-bake, þat it wol a-ryse fro þe eggys of þe panne, take kydes Fleyssche & ȝong porke, & hew it; take Percely, ysope, & Sauerey and hew hit [Added from A.] smal y-now; & þrow a-mong þe Fleyssche; [A. adds "[take salt and do þer-to, take the fleysshe] and do hit on þe panne." ] & do it in a panne, & þe cofynne, do it to þe colys; hele it with þat oþer panne, & do colys a-bouyn, & lat baken wyl; whan it is y-now, take Eyroun, & breke hem; take þe ȝolkes, & draw þorw a straynoure: caste to þe ȝolkys Hwyte Sugre, Gyngere, Canelle, Galyngale; sture it wyl to-gederys; take al þis, & sette a-doun þe panne, & cast in a-bouyn þe cofynne in þe panne: sture it to-gederys; hele it aȝenward with þat oþer panne, & lay colys a-boue, & lat bake wyl tyl it be y-now; take yt owt of þe panne, & do it out y-hole, or as moche as þow wolt, & þanne serue it forth.

.xxxj. Herbelade.—Take Buttes of Porke, & smyte hem in pecys, & sette it ouer þe fyre; & seþe hem in fayre Watere; & whan it is y-soþe y-now, ley it on a fayre bord, & pyke owt alle þe bonys, & hew it smal, & put it in a fayre bolle; þan take ysope, Sawge, Percely a gode quantite, & hew it smal, & putte it on a fayre vesselle; þan take a lytel of þe broþe, þat þe porke was soþin in, & draw þorw a straynoure, & caste to þe Erbys, & ȝif it a boyle; þenne take owt þe Erbys with a Skymoure fro þe broþe, & caste hem to þe Porke in þe bolle; þan mynce Datys smal, & caste hem þer-to, & Roysonys of Coraunce, & Pyneȝ, & drawe þorw a straynoure ȝolkys of Eyroun þer-to, & Sugre, & pouder Gyngere, & Salt, & coloure it a lytel with Safroune; & toyle yt with þin hond al þes to-gederys; þan make fayre round cofyns, & harde hem a lytel in þe ovyn; þan take hem owt, & wyth a [leaf 43.] dyssche in þin hond, fylle hem fulle of þe Stuffe; þan sette hem þer-in a-ȝen; & lat hem bake y-now, & serue forth.

.xxxij. A bake Mete.—Take an make fayre lytel cofyns; þan take Perys, & ȝif þey ben lytelle, put .iij. in a cofynne, & pare clene, & be-twyn euery pere, ley a gobet of Marow; & yf þou haue no lytel Perys, take grete, & gobet ham, & so put hem in þe ovyn a whyle; þan take þin commade lyke as þou

takyst to Dowcetys, & pore þer-on; but lat þe Marow & þe Pecyȝ [A. perys. ] ben sene; & whan it is y-now, serue forth.

.xxxiij. A bake Mete Ryalle.—Take & make litel cofyns, & take Chykonys y-soþe; oþer Porke y-soþe, & smale y-hackyd; oþer of hem boþe: take Clowys, Maces, Quybibes, & hakke with-alle, & melle yt with cromyd Marow, & lay on Sugre y-now; þan ley it on þe cofynne, & in þe myddel lay a gobet of marow, & Sugre round a-bowte y-now, & lat bake; & þis is for soperys.

.xxxiiij. Crustade Ryal.—Take & pyke owt þe marow of bonys as hool as þou may; þen take þe bonys, an seþe hem in Watere, or [A. til that. ] that þe broþe be fat y-now; þen take Almaundys, & wayssche hem clene, & bray hem, & temper hem vppe with þe fat broþe; þan wyl þe mylke be broun; þen take pouder Canelle, Gyngere, & Sugre, & caste þer-on; þan take & make fayre cofyns, & lat hem hard in þe ovyn; þan take Roysonys of coraunce, & ley in þe cofynne, & taylid Datys y-kyt a-long; þen take Eyroun a fewe, y-straynid, & swenge a-mong þe Milke þe ȝolke; þen take the botmon of þe cofynne þer þe Marow schal stonde, & steke þer gret an long gobettys þer-on vpperyȝt, & lat bake a whyle; þen pore þin comade þer-on halful, & lat bake; & whan yt A-rysith, it is y-now; þen serue forth.

.xxxv. Crustade.—Take a cofyn, & bake hym drye; þen take Marw-bonys [leaf 43 back.] & do þer-in; þenne nym hard ȝolkys of Eyroun, & grynde hem smal, & lye hem vppe with Milke; þan nym raw ȝolkys of Eyroun, & melle hem a-mong chikonys y-smete, & do þer-inne; & yf þou luste, Smal birdys; & a-force wyl þin comade with Sugre or hony; þan take clowys, Maceȝ, Pepir, & Safron̛, & put þer-to, & salt yt; & þan bake, & serue forth.

.xxxvj. Crustade gentyle.—Take a Cofyn y-bake; þan grynd Porke or Vele smal with harde ȝolkys [A. adds and rawe ȝolkes. ] of Eyroun; þan lye it with Almaunde Milke, & make hem stondyng; take Marow of bonys, & ley on þe cofynne, & fylle hem fulle with þin comade, & serue forth.

.xxxvij. Doucettes.—Take Porke, & hakke it smal, & Eyroun y-mellyd to-gederys, & a lytel Milke, & melle hem to-gederys with Hony & Pepir, & bake hem in a cofyn, & serue forth.

.xxxviij. Doucettes a-forcyd.—Take Almaunde Milke, & ȝolkys of Eyroun y-melled to-gederys, Safroun, Salt, & hony; dry þin cofyn, & ley þin Maribonys þer-on, & caste þin comade þer-on, & serue forth.

.xxxix. Daryoles.—Take Milke an Eyroun, & þe fatte of þe Freyssche

broþe, Pepir, & Safroun, & Hony; dry þin cofyn, & caste þin comade þer-on, & serue forth.

.xl. Daryoles.—Take croddys of þe deye, & wryng owt þe whey; & take ȝolkys of Eyroun nowt to fewe, ne noȝt to many, and strayne hem boþe to-gederys þorw a straynour, & þan hard þin cofynne, & ley þin marew þer-in; & pore þin comade þer-on, an bake hem, & serue hem forth.

.xlj. Flathouns in lente.—Take & draw a þrifty Milke of Almandes; temper with Sugre Water; þan take hardid cofyns, & pore þin comad þer-on; blaunche Almaundis hol, & caste ther-on Pouder Gyngere, Canelle, Sugre, Salt, & Safroun; bake hem, & serue forth.

Amen.