_Chiryes_ there are cherries. And this dish is evidently made of Cherries, which probably were chiefly imported at this time from Flanders, though they have a Saxon name, [Anglo-Saxon: cyrre].

PAYN FONDEW [1]. XX.II. XIX.

Take brede and frye it in grece oer in oyle, take it and lay it in rede wyne. grynde it with raisouns take hony and do it in a pot and cast erinne gleyres [2] of ayrenn wi a litel water and bete it wele togider with a sklyse [3]. set it ouer the fires and boile it. and whan the hatte [4] arisith to goon [5] ouer, take it adoun and kele it, and whan it is er clarified; do it to the oere with sugur and spices. salt it and loke it be stondyng, florish it with white coliaundre in confyt.

[1] foundewe. Contents. It seems to mean _dissolved_. V. _found_ in Gloss.

[2] gleyres. Whites.

[3] Sklyse. Slice.

[4] hatte. Seems to mean _bubling_ or _wallop_.

[5] goon. Go.

CROTOUN [1]. XX.III.

Take the offal of Capouns oer of oere briddes. make hem clene and parboile hem. take hem up and dyce hem. take swete cowe mylke and cast erinne. and lat it boile. take Payndemayn [2] and of e self mylke and drawe thurgh a cloth and cast it in a pot and lat it see, take ayren ysode. hewe the white and cast erto, and alye the sewe with zolkes of ayren rawe. colour it with safron. take the zolkes and fry hem and florish hem erwith and with powdour douce.

[1] Crotoun. Ms. Ed. 24. has _Craytoun_, but a different dish.

[2] Payndemayn. Whitebread. V. ad No. 41.

VYNE GRACE [1]. XX.III. I.

Take smale fylettes of Pork and rost hem half and smyte hem to gobettes and do hem in wyne an Vynegur and Oynouns ymynced and stewe it yfere do erto G.o.de poudours an salt, an serue it forth.

[1] Vyne Grace. Named probably from _grees_, wild swine, and the mode of dressing in _wine_. V. Gloss. voce _Vyne grace_.

FONNELL [1]. XX.III. II.

Take Almandes unblaunched. grynde hem and drawe hem up with G.o.de broth, take a lombe [2] or a kidde and half rost hym. or the ridde [3] part, smyte hym in gobetes and cast hym to the mylke. take smale briddes yfasted and ystyned [4]. and do erto sugur, powdour of canell and salt, take zolkes of ayrenn harde ysode and cleeue [5] a two and ypaunced [6] with flour of canell and florish e sewe above.

take alkenet fryed and yfoundred [7] and droppe above with a feur [8]

and messe it forth.

[1] Fonnell. Nothing in the recipe leads to the etymon of this multifarious dish.

[2] Lombe. Lamb.

[3] thridde. Third, per metathesin.

[4] yfasted and ystyned.

[5] cleeue. cloven.

[6] ypaunced. pounced.

[7] yfoundred. melted, dissolved.

[8] fe'. feather.

DOUCE AME [1]. XX.III. III.

Take G.o.de Cowe mylke and do it in a pot. take pa.r.s.el. sawge. ysope.

saueray and ooer G.o.de herbes. hewe hem and do hem in the mylke and see hem. take capouns half yrosted and smyte hem on pecys and do erto pynes and hony clarified. salt it and colour it with safroun an serue it forth.

[1] Douce Ame. _Quasi_, a delicious dish. V. Blank Desire in Gloss.

t.i.tles of this tissue occur in Apicius. See Humelberg. p. 2.

CONNYNGES IN CYRIP [1]. XX.III. IIII.

Take Connynges and see hem wel in good broth. take wyne greke and do erto with a porcioun of vyneger and flour of canel, hoole clowes quybibes hoole, and ooer G.o.de spices with raisouns coraunce and gyngyner ypared and ymynced. take up the conynges and smyte hem on pecys and cast hem into the Siryppe and see hem a litel on the fyre and sue it forth.

[1] Cyrip. In the process _Siryppe. Cirypp_, Contents. _Sirop_ or _Sirup_, as 133. _Syryp_, 132.

LECHE LUMBARD [1]. XX.III. V.

Take rawe Pork and pulle of the skyn. and pyke out e skyn synewes and bray the Pork in a morter with ayrenn rawe do erto suger, salt, raysouns coraunce, dates mynced, and powdour of Peper powdour gylofre.

an do it in a bladder, and lat it see til it be ynowhz. and whan it is ynowh, kerf it leshe it [2] in likenesse of a peskodde [3], and take grete raysouns and grynde hem in a morter, drawe hem Up wi rede wyne, do erto mylke of almaundes colour it with saunders an safroun.

and do erto powdour of peper an of gilofre and boile it. and whan it is iboiled; take powdour of canel and gynger, and temper it up with wyne. and do alle ise thynges togyder. and loke at it be rennyns [4], and lat it not see after that it is cast togyder, an serue it forth.

[1] Leche Lumbard. So called from the country. Randle Home says, _Leach_ is "a kind of jelly made of cream, ising-gla.s.s, sugar and almonds, with other compounds."

[2] Leshe it. Vide Gloss.

[3] Peskodde. Hull or pod of a pea.

[4] rennyns. Perhaps _thin_, from the old _renne_, to run. Vide Gloss.

CONNYNGES IN CLERE BROTH. XX.III. VI.

Take Connynges and smyte hem in gobetes and waissh hem and do hem in feyre water and wyne, and see hem and skym hem. and whan ey buth isode pyke hem clene, and drawe the broth thurgh a straynour and do the flessh erwith in a Possynet and styne it [1]. and do erto vynegur and powdour or gynger and a grete quant.i.te and salt after the last boillyng and serue it forth.

[1] styne it. Close it. V. Gloss.

PAYN RAGOUN [1]. XX.III. VII.

Take hony suger and clarifie it togydre. and boile it with esy fyre, and kepe it wel fro brennyng and whan it hath yboiled a while; take up a drope [2] erof wi y fyngur and do it in a litel water and loke if it hong [3] togydre. and take it fro the fyre and do erto the thriddendele [4] an powdour gyngener and stere [5] it togyder til it bigynne to thik and cast it on a wete [6] table. lesh it and serue it forth with fryed mete on flessh dayes or on fysshe dayes.

[1] Payn ragoun. It is not at all explained in the Recipe.

[2] Drope. Drop.

[3] hong. Hing, or hang.

[4] thriddendele. Third part, perhaps, _of brede_, i. e. of bread, may be casually omitted here. V. Gloss.

[5] stere. stir.

[6] wete. wet.

LETE LARDES [1]. XX.III. VIII.

Take pa.r.s.el and grynde with a Cowe mylk, medle it with ayrenn and

lard ydyced take mylke after at ou hast to done [2] and myng [3]