take pa.r.s.el. mynt. peleter. rosmarye. & a litul sawge. brede and salt, powdour fort and a litel garlec, clower a lite, take and grynd it wel, drawe it up with vyneger thurgh a clot. cast the fyssh in a vessel and do e sewe onoward & serue it forth.

[1] Congur. The Eel called _Congre_. _Sawce_, Contents here, and No.

105, 106.

RYGH [1] IN SAWSE. C. V.

Take Ryghzes and make hem clene and do hem to see, pyke hem clene and frye hem in oile. take Almandes and grynde hem in water or wyne, do erto almandes blaunched hole fryed in oile. & coraunce see the lyour grynde it smale & do erto garlec ygronde & litel salt & verious powdour fort & safroun & boile it yfere, lay the Fysshe in a vessel and cast the sewe erto. and messe it forth colde.

[1] Rygh. A Fish, and probably the _Ruffe_.

MAKEREL IN SAWSE. C. VI.

Take Makerels and smyte hem on pecys. cast hem on water and various.

see hem with mynter and wi oother erbes, colour it grene or zelow, and messe it forth.

PYKES IN BRASEY [1]. C. VII.

Take Pykes and undo hem on e wombes [2] and waisshe hem clene and lay hem on a roost Irne [3] enne take G.o.de wyne and powdour gynger & sugur good wone [4] & salt, and boile it in an erthen panne & messe forth e pyke & lay the sewe onoward.

[1] Brasey. Qu.

[2] Wombs. bellies.

[3] roost Irene. a roasting iron.

[4] good wone. a good deal. V. Gloss.

PORPEYS IN BROTH. C. VIII.

Make as ou madest Noumbles of Flesh with oynouns.

BALLOC [1] BROTH. C. IX.

Take Eelys and hilde [2] hem and kerue hem to pecys and do hem to see in water and wyne so at it be a litel ouer stepid [3]. do erto sawge and ooer erbis with few [4] oynouns ymynced, whan the Eelis buth soden ynowz do hem in a vessel, take a pyke and kerue it to gobettes and see hym in the same broth do erto powdour gynger galyngale canel and peper, salt it and cast the Eelys erto & messe it forth.

[1] Balloc. _Ballok_, Contents.

[2] hilde. skin.

[3] on stepid. steeped therein. V. No. 110.

[4] few, i.e. a few.

ELES IN BREWET. C. X.

Take Crustes of brede and wyne and make a lyour, do erto oynouns ymynced, powdour. & canel. & a litel water and wyne. loke at it be stepid, do erto salt, kerue in Eelis & see hem wel and serue hem forth.

CAWDEL OF SAMOUN C.XI.

Take the guttes of Samoun and make hem clene. perboile hem a lytell.

take hem up and dyce hem. slyt the white of Lekes and kerue hem smale.

cole the broth and do the lekes erinne with oile and lat it boile togyd yfere [1]. do the Samoun icorne erin, make a lyour of Almaundes mylke & of brede & cast erto spices, safroun and salt,

see it wel. and loke at it be not stondyng.

[1] togyd yfere. One of these should be struck out.

PLAYS IN CYEE. C.XII.

Take Plays and smyte hem [1] to pecys and fry hem in oyle. drawe a lyour of brede & G.o.de broth & vyneger. and do erto powdour gynger.

canel. peper and salt and loke at it be not stondyng.

[1] Vide No. 104. Qu.

FOR TO MAKE FLAUMPEYNS. C. XIII.

Take clene pork and boile it tendre. enne hewe it small and bray it smal in a morter. take fyges and boile hem tendre in smale ale. and bray hem and tendre chese erwith. enne waisthe hem in water & ene lyes [1] hem alle togider wit Ayrenn, enne take powdour of pepper.

or els powdour marchannt & ayrenn and a porcioun of safroun and salt.

enne take blank sugur. eyrenn & flour & make a past wit a roller, ene make erof smale pelettes [2]. & fry hem broun in clene grece & set hem asyde. enne make of at ooer deel [3] of at past long coffyns [4] & do at comade [5] erin. and close hem faire with a countoer [6], & pynche hem smale about. anne kyt aboue foure oer s.e.x wayes, anne take euy [7] of at kuttyng up, & enne colour it wit zolkes of Ayrenn, and plannt hem thick, into the flaumpeyns above at ou kuttest hem & set hem in an ovene and lat hem bake eselich [8]. and anne serue hem forth.

[1] lyer. mix.

[2] Pelettes. _Pelotys_ Ms. Ed. No. 16. b.a.l.l.s, pellets, from Fr.

_pelote_.

[3] deel. deal, i.e. part, half.

[4] Coffyns. Pies without lids.

[5] comade. Qu.

[6] coutour. coverture, a lid.

[7] euy. every.

[8] eselich. easily, gently.

FOR TO MAKE NOUMBLES IN LENT. C. XIIII.

Take the blode of pykes oer of conger and nyme [1] the paunches of pykes. of conger and of grete code lyng [2], & boile hem tendre & mynce hem smale & do hem in at blode. take crustes of white brede & strayne it thurgh a cloth. enne take oynouns iboiled and mynced.

take peper and safroun. wyne. vynegur aysell [3] oer alegur & do erto & serue forth.

[1] nyme. take. Perpetually used in Ms. Ed. from Sax. niman.

[2] code lyng. If a Codling be a _small cod_, as we now understand it, _great codling_ seems a contradiction in terms.

[3] Aysell. Eisel, vinegar. Littleton.

FOR TO MAKE CHAWDON [1] FOR LENT. C. XV.

Take blode of gurnardes and congur & e paunch of gurnardes and boile hem tendre & mynce hem smale, and make a lyre of white Crustes and oynouns ymynced, bray it in a morter & anne boile it togyder til it be stondyng. enne take vynegur o aysell & safroun & put it erto and serue it forth.