Blamanger otherwayes.
TAke a boild or rost capon, and being cold take off the skin, mince it and beat it in a mortar, with some al∣mond paste, then mix it with some capon broth, and crumbs of fine manchet, strained together with some rose∣water, salt, and sugar; boil it to a good thickness, then put it into paste of the former forms, of an inch high, or in dishes with paste royal, the paste being first baked.
In this manner you may make Blamanger of a pike.
Otherwayes.
Boil or roste a capon, mince it, and stamp it with almond paste, and strain it either with capon broth, cream, goats milk, or other milk, strain them with some rice flour, sugar, and rose water, boil it in a pan like pap, with a little musk, and stir it continually in the boiling, then put it in the forms of paste as aforesaid.
Sometimes use for change pine apple seeds and currans, other times put in dates, cinamon, saffron, figs, and raisins being minced together, put them in as it boils, with a lit∣tle sack.