Gely, mortrows [Recipes for 'Mortrewes de Chare,' Lib. C. p. 9; 'of fysshe,' p. 19; blanched, p. 13; and H. Ord. pp. 438, 454, 470.] / creyme of almondes, þe mylke [Butter of Almonde mylke, Lib. C. p. 15; H. Ord. p. 447.] þer-of is good fare.
Line 520
Iusselle [See the recipe, p. 58 of this volume.] , tartlett [Recipe for Tartlotes in Lib. C. C. p. 41.] , cabages [Recipe for Cabaches in H. Ord. p. 426, and caboches, p. 454, both the vegetable. There is a fish caboche in the 15th cent. Nominale in Wright's Vocab. Hic caput, A e, Caboche, p. 189, col. 1, the bullhead, or miller's thumb, called in French chabot.] , & nombles [See two recipes for Nombuls in Liber Cure, p. 10, and for 'Nombuls of a Dere,' in H. Ord. p. 427.] of vennure, [The long r and curl for e in the MS. look like s, as if for vennus.]
alle þese potages ar good and sure.
of oþer sewes & potages þat ar not made by nature,
alle Suche siropis sett a side youre heere to endure.
Line 524
Now, son, y haue yow shewid somewhat of myne avise,
þe service of a flesche feest folowynge englondis gise;
Forgete ye not my loore / but looke ye bere good yȝes
vppon oþur connynge kervers: now haue y told yow twise.
Line 528
Diuerce Sawces. [For Sauces (Salsamenta) see Part II. of Liber Cure, p. 27-34.]
Also to know youre sawces for flesche conveni|ently,
hit provokithe a fyne apetide if sawce youre mete be bie;
to the lust of youre lord looke þat ye haue þer redy
