,corrections and additions by ,greg ,lindahl4 ,,the ,,forme ,,of ,,cury1 ,a ,,roll ,,of ,,ancient ,,english ,,cookery4 ,compiled1 about ,a4,d4 #acij1 by the ,master-,cooks of ,king ,,richard ,,ii1 ,presented afterwards to ,queen ,,elizabeth1 by ,,edward ,lord ,,stafford1 ,and now in the ,possession of ,,gustavus ,,brander1 ,esq4 ,illustrated with ,,notes1 ,and a copious ,,index1 or ,,glossary4 ,a ,,manuscript of the ,,editor1 of the same ,age and ,subject1 with other congruous ,matters1 are subjoined4 --ingeniosa gula est4 ,,martial4 ,,to ,,gustavus ,,brander1 ,esq4 ,f4,r4,s4 ,f4,s4,a4 and ,cur4 ,brit4 ,mus4 ,,sir1 ,i return your very curious ,roll of ,cookery1 and ,i trust with some ,interest1 not full ,i confess nor legal1 but the utmost which your ,debtor1 from the scantiness of his ability1 can at present afford4 ,indeed1 considering your respectable situation in life1 and that diffusive sphere of knowledge and science in which you are acting1 it must be exceedingly difficult for any one1 how well furnished soever1 completely to answer your just1 or even most moderate demands4 ,i intreat the favour of you1 however1 to accept for once this short payment in lieu of better1 or at least as a public testimony of that profound regard wherewith ,i am1 ,,sir1 ,your affectionate friend1 and most obliged servant1 ,st4 ,george's day1 #aghj4 ,s4 ,,pegge4 ,,preface ,,to ,,the ,,curious ,,antiquarian ,,reader4 ,without beginning ab ovo on a subject so light 7a matter of importance1 however1 to many a modern ,catius or ,amasinius71 by investigating the origin of the ,art of ,cookery1 and the nature of it as practised by the ,antediluvians #a2 without dilating on the several particulars concerning it afterwards amongst the ,patriarchs1 as found in the ,bible #b1 ,i shall turn myself immediately1 and without further preamble1 to a few cursory observations respecting the ,greeks1 ,romans1 ,britons1 and those other nations1 ,saxons1 ,danes1 and ,normans1 with whom the people of this nation are more closely connected4 ,the ,greeks probably derived something of their skill from the ,east1 7from the ,lydians principally1 whose cooks are much celebrated1 #c7 and something from ,egypt4 ,a few hints concerning ,cookery may be collected from ,homer1 ,aristophanes1 ,aristotle1 c4 but afterwards they possessed many authors on the subject1 as may be seen in ,athenus #d4 ,and as ,ditetics were esteemed a branch of the study of medicine1 as also they were afterwards #e1 so many of those authors were ,physicians2 and the ,cook was undoubtedly a character of high reputation at ,athens #f4 ,as to the ,romans2 they would of course borrow much of their culinary arts from the ,greeks1 though the ,cook with them1 we are told1 was one of the lowest of their slaves #g4 ,in the latter times1 however1 they had many authors on the subject as well as the ,greeks1 and the practitioners were men of some ,science #h1 but1 unhappily for us1 their compositions are all lost except that which goes under the name of ,apicius2 concerning which work and its author1 the prevailing opinion now seems to be1 that it was written about the time of ,heliogabalus #i1 by one ,clius1 7whether ,aurelianus is not so certain7 and that ,apicius is only the title of it #aj4 ,however1 the compilation1 though not in any great repute1 has been several times published by learned men4 ,the ,aborigines of ,britain1 to come nearer home1 could have no great expertness in ,cookery1 as they had no oil1 and we hear nothing of their butter1 they used only sheep and oxen1 eating neither hares1 though so greatly esteemed at ,rome1 nor hens1 nor geese1 from a notion of superstition4 ,nor did they eat fish4 ,there was little corn in the interior part of the island1 but they lived on milk and flesh #aa2 though it is expressly asserted by ,strabo that they had no cheese #ab4 ,the later ,britons1 however1 well knew how to make the best use of the cow1 since1 as appears from the laws of ,hoel ,dda1 ,a4,d4 #idc1 this animal was a creature so essential1 so common and useful in ,wales1 as to be the standard in rating fines1 c4 #ac4 ,hengist1 leader of the ,saxons1 made grand entertainments for king ,vortigern #ad1 but no particulars have come down to us2 and certainly little exquisite can be expected from a people then so extremely barbarous as not to be able either to read or write4 ',barbari homines a septentrione1 7they are the words of ,dr4 ,lister7 caseo et ferina subcruda victitantes1 omnia condimenta adjectiva respuerunt' #ae4 ,some have fancied1 that as the ,danes imported the custom of hard and deep drinking1 so they likewise introduced the practice of gormandizing1 and that this word itself is derived from ,gormund1 the name of that ,danish king whom lfred the ,great persuaded to be christened1 and called thelstane #af1 ,now 'tis certain that ,hardicnut stands on record as an egregious glutton #ag1 but he is not particularly famous for being a curious ,viander2 'tis true again1 that the ,danes in general indulged excessively in feasts and entertainments #ah1 but we have no reason to imagine any elegance of ,cookery to have flourished amongst them4 ,and though ,guthrum1 the ,danish prince1 is in some authors named ,gormundus #ai2 yet this is not the right etymology of our ,english word ,gormandize1 since it is rather the ,french ,gourmand1 or the ,british ,gormod #bj4 ,so that we have little to say as to the ,danes4 ,i shall take the later ,english and the ,normans together1 on account of the intermixture of the two nations after the ,conquest1 since1 as lord ,lyttelton observes1 the ,english accommodated them elves to the ,norman manners1 except in point of temperance in eating and drinking1 and communicated to them their own habits of drunkenness and immoderate feasting #ba4 ,erasmus also remarks1 that the ,english in his time were attached to plentiful and splendid tables2 and the same is observed by ,harrison #bb4 ,as to the ,normans1 both ,william ,i4 and ,rufus made grand entertainments #bc2 the former was remarkable for an immense paunch1 and withal was so exact1 so nice and curious in his repasts #bd1 that when his prime favourite ,william ,fitz- ,osberne1 who as steward of the household had the charge of the ,cury1 served him with the flesh of a crane scarcely half-roasted1 he was so highly exasperated1 that he lifted up his fist1 and would have strucken him1 had not ,eudo1 appointed ,dapiser immediately after1 warded off the blow #be4 ,dapiser1 by which is usually understood steward of the king's household #bf1 was a high officer amongst the ,normans2 and ,larderarius was another1 clergymen then often occupying this post1 and sometimes made bishops from it #bg4 ,he was under the ,dapiser1 as was likewise the ,cocus ,dominic ,coquin1 concerning whom1 his assistants and allowances1 the ,liber ,niger may be consulted #bh4 ,it appears further from ,fleta1 that the chief cooks were often providers1 as well as dressers1 of victuals #bi4 ,but ,magister ,coquin1 who was an esquire by office1 seems to have had the care of pourveyance1 ,a4,d4 #acdj #cj1 and to have nearly corresponded with our clerk of the kitchen1 having authority over the cooks #ca4 ,however1 the ,magnus ,coquus1 ,coquorum ,prpositus1 ,coquus ,regius1 and ,grans ,queux1 were officers of considerable dignity in the palaces of princes2 and the officers under them1 according to ,du ,fresne1 were in the ,french court ,a4,d4 #ache1 much about the time that our ,roll was made1 ',queus1 ,aideurs1 ,asteurs1 ,paiges1 ,souffleurs1 ,enfans1 ,saussiers de ,commun1 ,saussiers devers le ,roy1 ,sommiers1 ,poulliers1 ,huissiers' #cb4 ,in regard to religious houses1 the ,cooks of the greater foundations were officers of consequence1 though under the ,cellarer #cc1 and if he were not a monk1 he nevertheless was to enjoy the portion of a monk #cd4 ,but it appears from ,somner1 that at ,christ ,church1 ,canterbury1 the ,lardyrer was the first or chief cook #ce2 and this officer1 as we have seen1 was often an ecclesiastic4 ,however1 the great ,houses had ,cooks of different ranks #cf2 and manors and churches #cg were often given ad cibum and ad victum monachorum #ch4 ,a fishing at ,lambeth was allotted to that purpose #ci4 ,but whether the ,cooks were ,monks or not1 the ,magistri ,coquin1 ,kitcheners1 of the monasteries1 we may depend upon it1 were always monks2 and ,i think they were mostly ecclesiastics elsewhere3 thus when ,cardinal ,otto1 the ,pope's legate1 was at ,oxford1 ,a4 #abch1 and that memorable fray happened between his retinue and the students1 the ,magister ,coquorum was the ,legate's brother1 and was there killed #dj4 ,the reason given in the author1 why a person so nearly allied to the ,great ,man was assigned to the office1 is this1 ',ne procuraretur aliquid venenorum1 quod nimis i4e4 valde timebat legatus2' and it is certain that poisoning was but too much in vogue in these times1 both amongst the ,italians and the good people of this island #da2 so that this was a post of signal trust and confidence4 ,and indeed afterwards1 a person was employed to taste1 or take the assaie1 as it was called #db1 both of the messes and the water in the ewer #dc1 at great tables2 but it may be doubted whether a particular person was appointed to this service1 or it was a branch of the ,sewer's and cup-bearer's duty1 for ,i observe1 the ,sewer is sometimes called ,prgustator #dd1 and the cup-bearer tastes the water elsewhere #de4 ,the religious houses1 and their presidents1 the abbots and priors1 had their days of ,gala1 as likewise their halls for strangers1 whom1 when persons of rank1 they often entertained with splendour and magnificence4 ,and as for the secular clergy1 archbishops and bishops1 their feasts1 of which we have some upon record #df1 were so superb1 that they might vie either with the regal entertainments1 or the pontifical suppers of ancient ,rome 7which became even proverbial #dg71 and certainly could not be dressed and set out without a large number of ,cooks #dh4 ,in short1 the satirists of the times before1 and about the time of1 the ,reformation1 are continually inveighing against the high-living of the bishops and clergy2 indeed luxury was then carried to such an extravagant pitch amongst them1 that archbishop ,cranmer1 ,a4 #aeda1 found it necessary to bring the secular clergy under some reasonable regulation in regard to the furnishing of their tables1 not excepting even his own #di4 ,after this historical deduction of the ,ars coquinaria1 which ,i have endeavoured to make as short as possible1 it is time to say something of the ,roll which is here given to the public1 and the methods which the ,editor has pursued in bringing it to light4 ,this vellum ,roll contains #aif formul1 or recipes1 and belonged once to the earl of ,oxford #ej4 ,the late ,james ,west esquire bought it at the ,earl's sale1 when a part of his ,,mss were disposed of2 and on the death of the gentleman last mentioned it came into the hands of my highly-esteemed friend1 the present liberal and most communicative possessor4 ,it is presumed to be one of the most ancient remains of the kind now in being1 rising as high as the reign of king ,richard ,,ii4 #ea4 ,however1 it is far the largest and most copious collection of any we have2 ,i speak as to those times4 ,to establish its authenticity1 and even to stamp an additional value upon it1 it is the identical ,roll which was presented to queen ,elizabeth1 in the #bhth year of her reign1 by lord ,stafford's heir1 as appears from the following address1 or inscription1 at the end of it1 in his own hand writing3 ',antiquum hoc monumentum oblatum et missum est majestati vestr vicesimo septimo die mensis ,julij1 anno regni vestri flicissimi vicesimo viij ab humilimo vestro subdito1 vestrq majestati fidelissimo ,e4 ,stafford1 ,hres domus subvers ,buckinghamiens4' #eb ,the general observations ,i have to make upon it are these3 many articles1 it seems1 were in vogue in the fourteenth century1 which are now in a manner obsolete1 as cranes1 curlews1 herons1 seals #ec1 porpoises1 c4 and1 on the contrary1 we feed on sundry fowls which are not named either in the ,roll1 or the ,editor's ,,ms4 #ed as quails1 rails1 teal1 woodcocks1 snipes1 c4 which can scarcely be numbered among the small birds mentioned #ai4 #fb4 #aed4 #ee4 ,so as to fish1 many species appear at our tables which are not found in the ,roll1 trouts1 flounders1 herrings1 c4 #ef4 ,it were easy and obvious to dilate here on the variations of taste at different periods of time1 and the reader would probably not dislike it2 but so many other particulars demand our attention1 that ,i shall content myself with observing in general1 that whereas a very able ,italian critic1 ,latinus ,latinius1 passed a sinister and unfavourable censure on certain seemingly strange medlies1 disgusting and preposterous messes1 which we meet with in ,apicius2 ,dr4 ,lister very sensibly replies to his strictures on that head1 ',that these messes are not immediately to be rejected1 because they may be displeasing to some4 ,plutarch testifies1 that the ancients disliked pepper and the sour juice of lemons1 insomuch that for a long time they only used these in their wardrobes for the sake of their agreeable scent1 and yet they are the most wholesome of all fruits4 ,the natives of the ,west ,indies were no less averse to salt2 and who would believe that hops should ever have a place in our common beverage #eg1 and that we should ever think of qualifying the sweetness of malt1 through good housewifry1 by mixing with it a substance so egregiously bitter8 ,most of the ,american fruits are exceedingly odoriferous1 and therefore are very disgusting at first to us ,europeans3 on the contrary1 our fruits appear insipid to them1 for want of odour4 ,there are a thousand instances of things1 would we recollect them all1 which though disagreeable to taste are commonly assumed into our viands2 indeed1 custom alone reconciles and adopts sauces which are even nauseous to the palate4 ,latinus ,latinius therefore very rashly and absurdly blames ,apicius1 on account of certain preparations which to him1 forsooth1 were disrelishing4' #eh ,in short it is a known maxim1 that de gustibus non est disputandum2 ,and so ,horace to the same purpose3 ',tres mihi conviv prope dissentire videntur1 ,poscentes vario multum diversa palato4 ,quid dem8 quid non dem8 renuis tu quod jubet alter4 ,quod petis1 id sane est invisum acidumque duobus4' ,hor4 ,,ii4 ,epist4 ii4 ,and our ,roll sufficiently verifies the old observation of ,martial--ingeniosa gula est4 ,addenda3 after ingeniosa gula est1 add1 ',the ,italians now eat many things which we think perfect carrion4 ,ray1 ,trav4 p4 #cfb4 #djf4 ,the ,french eat frogs and snails4 ,the ,tartars feast on horse-flesh1 the ,chinese on dogs1 and meer ,savages eat every thing4 ,goldsmith1 ,hist4 of the ,earth1 c4 ,,ii4 p4 #cdg1 #cdh4 #cie4 ,,iii4 p4 #big4 ,,iv4 p4 #aab4 #aba1 c4' ,our ,cooks again had great regard to the eye1 as well as the taste1 in their compositions2 flourishing and strewing are not only common1 but even leaves of trees gilded1 or silvered1 are used for ornamenting messes1 see ,no4 #age #ei4 ,as to colours1 which perhaps would chiefly take place in suttleties1 blood boiled and fried 7which seems to be something singular7 was used for dying black1 #ac4 #ada4 saffron for yellow1 and sanders for red #fj4 ,alkenet is also used for colouring #fa1 and mulberries #fb2 amydon makes white1 #fh2 and turnesole #fc pownas there1 but what this colour is the ,editor professes not to know1 unless it be intended for another kind of yellow1 and we should read jownas1 for jaulnas1 orange-tawney4 ,it was for the purpose of gratifying the sight that sotiltees were introduced at the more solemn feasts4 ,rabelais has comfits of an hundred colours4 ,cury1 as was remarked above1 was ever reckoned a branch of the ,art ,medical2 and here ,i add1 that the verb curare signifies equally to dress victuals #fd1 as to cure a distemper2 that every body has heard of ,doctor ,diet1 kitchen physick1 c4 while a numerous band of medical authors have written de cibis et alimentis1 and have always classed diet among the non-naturals2 so they call them1 but with what propriety they best know4 ,hence ,junius ',greek3 ,diaita ,grcis est victus1 ac speciatim certa victus ratio1 qualis a ,medicis ad tuendam valetudinem prscribitur #fe4' ,our ,cooks expressly tell us1 in their proem1 that their work was compiled 'by assent and avysement of maisters of phisik and of philosophie that dwellid in his the ,king's court' where physik is used in the sense of medecine1 physicus being applied to persons prosessing the ,art of ,healing long before the #adth century #ff1 as implying such knowledge and skill in all kinds of natural substances1 constituting the materia medica1 as was necessiary for them in practice4 ,at the end of the ,editor's ,,ms4 is written this rhyme1 ,explicit coquina que est optima medicina #fg4 ,there is much relative to eatables in the ,schola ,salernitana2 and we find it ordered1 that a physcian should over-see the young prince's wet-nurse at every meal1 to inspect her meat and drink #fh4 ,but after all the avysement of physicians and philosophers1 our processes do not appear by any means to be well calculated for the benefit of recipients1 but rather inimical to them4 ,many of them are so highly seasoned1 are such strange and heterogeneous compositions1 meer olios and gallimawfreys1 that they seem removed as far as possible from the intention of contributing to health2 indeed the messes are so redundant and complex1 that in regard to herbs1 in ,no4 #f1 no less than ten are used1 where we should now be content with two or three3 and so the sallad1 ,no4 #gf1 consists of no less than #ad ingredients4 ,the physicians appear only to have taken care that nothing directly noxious was suffered to enter the forms4 ,however1 in the ,editor's ,,ms4 ,no4 #aa1 there is a prescription for making a colys1 ,i presume a cullis1 or ,invigorating broth2 for which see ,dodsley's ,old ,plays1 vol4 ,,ii4 #abd4 vol4 ,v4 #adh4 vol4 ,,vi4 #cee4 and the several plays mentioned in a note to the first mentioned passage in the ,edit4 #aghj #fi4 ,i observe further1 in regard to this point1 that the quantities of things are seldom specified #gj1 but are too much left to the taste and judgement of the cook1 if he should happen to be rash and inconsiderate1 or of a bad and undistinguishing taste1 was capable of doing much harm to the guests1 to invalids especially4 ,though the cooks at ,rome1 as has been already noted1 were amongst the lowest slaves1 yet it was not so more anciently2 ,sarah and ,rebecca cook1 and so do ,patroclus and ,automedon in the ninth ,iliad4 ,it were to be wished indeed1 that the ,reader could be made acquainted with the names of our master-cooks1 but it is not in the power of the ,editor to gratify him in that2 this1 however1 he may be assured of1 that as the ,art was of consequence in the reign of ,richard1 a prince renowned and celebrated in the ,roll #ga1 for the splendor and elegance of his table1 they must have been persons of no inconsiderable rank3 the king's first and second cooks are now esquires by their office1 and there is all the reason in the world to believe they were of equal dignity heretofore #gb4 ,to say a word of king ,richard3 he is said in the proeme to have been 'acounted the best and ryallest vyaund curioso in eating of all esten kynges4' ,this1 however1 must rest upon the testimony of our cooks1 since it does not appear otherwise by the suffrage of history1 that he was particularly remarkable for his niceness and delicacy in eating1 like ,heliogabalus1 whose favourite dishes are said to have been the tongues of peacocks and nightingales1 and the brains of parrots and pheasants #gc2 or like ,sept4 ,geta1 who1 according to ,jul4 ,capitolinus #gd1 was so curious1 so whimsical1 as to order the dishes at his dinners to consist of things which all began with the same letters4 ,sardanapalus again as we have it in ,athenus #ge1 gave a prmium to any one that invented and served him with some novel cate2 and ,sergius ,orata built a house at the entrance of the ,lucrine lake1 purposely for the pleasure and convenience of eating the oysters perfectly fresh4 ,richard ,,ii is certainly not represented in story as resembling any such epicures1 or capriccioso's1 as these #gf4 ,it may1 however1 be fairly presumed1 that good living was not wanting among the luxuries of that effeminate and dissipated reign4 ,addenda3 after ninth ,iliad1 add1 ',and ,dr4 ,shaw writes1 p4 #cja1 that even now in the ,east1 the greatest prince is not ashamed to fetch a lamb from his herd and kill it1 whilst the princess is impatient till she hath prepared her fire and her kettle to dress it4' ,addenda3 after heretofore add1 'we have some good families in ,england of the name of ,cook or ,coke4 ,i know not what they may think2 but we may depend upon it1 they all originally sprang from real and professional cooks2 and they need not be ashamed of their extraction1 any more than the ,butlers1 ,parkers1 ,spencers1 c4' ,my next observation is1 that the messes both in the roll and the ,editor's ,,ms1 are chiefly soups1 potages1 ragouts1 hashes1 and the like hotche-potches2 entire joints of meat being never served1 and animals1 whether fish or fowl1 seldom brought to table whole1 but hacked and hewed1 and cut in pieces or gobbets #gg2 the mortar also was in great request1 some messes being actually denominated from it1 as mortrews1 or morterelys as in the ,editor's ,,ms4 ,now in this state of things1 the general mode of eating must either have been with the spoon or the fingers2 and this perhaps may have been the reason that spoons became an usual present from gossips to their god-children at christenings #gh2 and that the bason and ewer1 for washing before and after dinner1 was introduced1 whence the ewerer was a great officer #gi1 and the ewery is retained at ,court to this day #hj2 we meet with damaske water after dinner #ha1 ,i presume1 perfumed2 and the words ewer c4 plainly come from the ,saxon ee or ,french eau1 water4 ,thus1 to return1 in that little anecdote relative to the ,conqueror and ,william ,fitz-,osbern1 mentioned above1 not the crane1 but the flesh of the crane is said to have been under-roasted4 ,table1 or case-knives1 would be of little use at this time #hb1 and the art of carving so perfectly useless1 as to be almost unknown4 ,in about a century afterwards1 however1 as appears from archbishop ,neville's entertainment1 many articles were served whole1 and lord ,wylloughby was the carver #hc4 ,so that carving began now to be practised1 and the proper terms devised4 ,wynken de ,worde printed a ,book of ,kervinge1 ,a4 #aejh1 wherein the said terms are registered #hd4 ',the use of forks at table1 says ,dr4 ,percy1 did not prevail in ,england land till the reign of ,james ,i4 as we learn from a remarkable passage in ,coryat #he'2 the passage is indeed curious1 but too long to be here transcribed1 where brevity is so much in view2 wherefore ,i shall only add1 that forks are not now used in some parts of ,spain #hf4 ,but then it may be said1 what becomes of the old ,english hospitaliy in this case1 the roast-beef of ,old ,england1 so much talked of8 ,i answer1 these bulky and magnificent dishes must have been the product of later reigns1 perhaps of queen ,elizabeth's time1 since it is plain that in the days of ,rich4 ,,ii4 our ancestors lived much after the ,french fashion4 ,as to hospitality1 the households of our ,nobles were immense1 officers1 retainers1 and servants1 being entertained almost without number2 but then1 as appears from the ,northumberland ,book1 and afterwards from the household establisliment of the prince of ,wales1 ,a4 #afaj1 the individuals1 or at least small parties1 had their quantum1 or ordinary1 served out1 where any good oeconomy was kept1 apart to themselves #hg4 ,again1 we find in our ,roll1 that great quantities of the respective viands of the hashes1 were often made at once1 as ,no4 #ag1 ,take hennes or conynges4 #bd1 ,take hares4 #bi1 ,take pygges4 ,and #ca1 ,take gees1 c4 ,so that hospitality and plentiful housekeeping could just as well be maintained this way1 as by the other of cumbrous unwieldy messes1 as much as a man could carry4 ,as the messes and sauces are so complex1 and the ingredients consequently so various1 it seems necessary that a word should be spoken concerning the principal of them1 and such as are more frequently employed1 before we pass to our method of proceeding in the publication4 ,butter is little used4 ',tis first mentioned ,no4 #ha1 and occurs but rarely after #hh2 'tis found but once in the ,editor's ,,ms1 where it is written boter4 ,the usual substitutes for it are oil-olive and lard2 the latter is frequently called grees1 or grece1 or whitegrece1 as ,no4 #ah4 #aic4 ,capons in ,grease occur in ,birch's ,life of ,henry prince of ,wales1 p4 #dei1 #dfj4 and see ,lye in ,jun4 ,etym4 v4 ,greasie4 ,bishop ,patrick has a remarkable passage concerning this article3 ',though we read of cheese in ,homer1 ,euripides1 ,theocritus1 and others1 yet they never mention butter3 nor hath ,aristotle a word of it1 though he hath sundry observations about cheese2 for butter was not a thing then known among the ,greeks2 though we see by this and many other places1 it was an ancient food among the eastern people #hi4' ,the ,greeks1 ,i presume1 used oil instead of it1 and butter in some places of scripture is thought to mean only cream4 #ij ,cheese4 ,see the last article1 and what is said of the old ,britons above2 as likewise our ,glossary4 ,ale is applied1 ,no4 #aac1 et alibi2 and often in the ,editor's ,,ms4 as #f1 #g1 c4 ,it is used instead of wine1 ,no4 #bb1 and sometimes along with bread in the ,editor's ,,ms4 #ia ,indeed it is a current opinion that brewing with hops was not introduced here till the reign of king ,henry ,,viii4 #ib ,bere1 however1 is mentioned ,a4 #aejd4 #ic ,wine is common1 both red1 and white1 ,no4 #ba4 #ec4 #cg4 ,this article they partly had of their own growth1 #id and partly by importation from ,france #ie and ,greece #if4 ,they had also ,rhenish #ig1 and probably several other sorts4 ,the vynegreke is among the sweet wines in a ,,ms of ,mr4 ,astle4 ,rice4 ,as this grain was but little1 if at all1 cultivated in ,england1 it must have been brought from abroad4 ,whole or ground-rice enters into a large number of our compositions1 and resmolle1 ,no4 #if1 is a direct preparation of it4 ,alkenet4 ,anchusa is not only used for colouring1 but also fried and yfoundred1 #fb4 yfondyt1 #afb4 i4 e4 dissolved1 or ground4 ',tis thought to be a species of the buglos4 ,saffron4 ,saffrwm1 ,brit4 whence it appears1 that this name ran through most languages4 ,mr4 ,weever informs us1 that this excellent drug was brought hither in the time of ,edward ,,iii4 #ih and it may be true2 but still no such quantity could be produced here in the next reign as to supply that very large consumption which we see made of it in our ,roll1 where it occurs not only as an ingredient in the processes1 but also is used for colouring1 for flourishing1 or garnishing4 ,it makes a yellow1 ,no4 #fh1 and was imported from ,egypt1 or ,cilicia1 or other parts of the ,levant1 where the ,turks call it ,safran1 from the ,arabic ,zapheran1 whence the ,english1 ,italians1 ,french1 and ,germans1 have apparently borrowed their respective names of it4 ,the ,romans were well acquainted with the drug1 but did not use it much in the kitchen #ii4 ,pere ,calmet says1 the ,hebrews were acquainted with anise1 ginger1 saffron1 but no other spices #ajj4 ,pynes4 ,there is some difficulty in enucleating the meaning of this word1 though it occurs so often4 ,it is joined with dates1 ,no4 #bj4 #eb4 with honey clarified1 #fc4 with powder-fort1 saffron1 and salt1 #afa4 with ground dates1 raisins1 good powder1 and salt1 #ahf4 and lastly they are fried1 #ch4 ,now the dish here is morree1 which in the ,editor's ,,ms4 #cg1 is made of mulberries 7and no doubt has its name from them71 and yet there are no mulberries in our dish1 but pynes1 and therefore ,i suspect1 that mulberries and pynes are the same1 and indeed this fruit has some resemblance to a pynecone4 ,i conceive pynnonade1 the dish1 ,no4 #ea1 to be so named from the pynes therein employed2 and qure whether pyner mentioned along with powder-fort1 saffron1 and salt1 ,no4 #aee1 as above in ,no4 #afa1 should not be read pynes4 ,but1 after all1 we have cones brought hither from ,italy full of nuts1 or kernels1 which upon roasting come out of their capsul1 and are much eaten by the common people1 and these perhaps may be the thing intended4 ,addenda3 after intended4 add1 ',see ,ray1 ,trav4 p4 #bhc4 #djg4 and ,wright's ,trav4 p4 #aab4' ,honey was the great and universal sweetner in remote antiquity1 and particularly in this island1 where it was the chief constituent of mead and metheglin4 ,it is said1 that at this day in ,palestine they use honey in the greatest part of their ragouts #aja4 ,our cooks had a method of clarifying it1 ,no4 #ah4 #da4 which was done by putting it in a pot with whites of eggs and water1 beating them well together2 then setting it over the fire1 and boiling it2 and when it was ready to boil over to take it and cool it1 ,no4 #ei4 ,this ,i presume is called clere honey1 ,no4 #aea4 ,and1 when honey was so much in use1 it appears from ,barnes that refining it was a trade of itself #ajb4 ,sugar1 or ,sugur #ajc1 was now beginning here to take place of honey2 however1 they are used together1 ,no4 #fg4 ,sugar came from the ,indies1 by way of ,damascus and ,aleppo1 to ,venice1 ,genoa1 and ,pisa1 and from these last places to us #ajd4 ,it is here not only frequently used1 but was of various sorts1 as cypre1 ,no4 #da4 #ii4 #abj4 named probably from the isle of ,cyprus1 whence it might either come directly to us1 or where it had received some improvement by way of refining4 ,there is mention of blanch-powder or white sugar1 #acb4 ,they1 however1 were not the same1 for see ,no4 #aic4 ,sugar was clarified sometimes with wine #aje4 ,spices4 ,species4 ,they are mentioned in general ,no4 #acc1 and whole spices1 #afg1 #afh4 but they are more commonly specified1 and are indeed greatly used1 though being imported from abroad1 and from so far as ,italy or the ,levant 7and even there must be dear71 some may wonder at this3 but it shouid be considered1 that our ,roll was chiefly compiled for the use of noble and princely tables2 and the same may be said of the ,editor's ,,ms4 ,the spices came from the same part of the world1 and by the same route1 as sugar did4 ,the spicery was an ancient department at court1 and had its proper officers4 ,as to the particular sorts1 these are1 ,cinamon4 ,canell4 #ad4 #aia4 ,canel1 ,editor's ,,ms4 #aj4 ,kanell1 ibid4 #cb4 is the ,italian ,canella4 ,see ,chaucer4 ,we have the flour or powder1 ,no4 #bj4 #fb4 ,see ,wiclif4 ,it is not once mentioned in ,apicius4 ,macys1 #ad4 #aba4 ,editor's ,,ms4 #aj4 ,maces1 #acd4 ,editor's ,,ms4 #bg4 ,they are used whole1 ,no4 #aeh4 and are always expressed plurally1 though we now use the singular1 mace4 ,see ,junii ,etym4 ,cloves4 ,no4 #bj4 ,dishes are flourished with them1 #bb4 #aeh4 ,editor's ,,ms4 #aj4 #bg4 where we have clowys gylofres1 as in our ,roll1 ,no4 #ajd4 ,powdour gylofre occurs #fe4 #aia4 ,chaucer has clowe in the singular1 and see him v4 ,clove-gelofer4 ,galyngal1 #cj4 and elsewhere4 ,galangal1 the long rooted cyperus #ajf1 is a warm cardiac and cephalic4 ,it is used in powder1 #cj4 #dg4 and was the chief ingredient in galentine1 which1 ,i think1 took its name from it4 ,pepper4 ,it appears from ,pliny that this pungent1 warm seasoning1 so much in esteem at ,rome #ajg1 came from the ,east ,indies #ajh1 and1 as we may suppose1 by way of ,alexandria4 ,we obtained it no doubt1 in the #adth century1 from the same quarter1 though not exactly by the same route1 but by ,venice or ,genoa4 ,it is used both whole1 ,no4 #ce1 and in powder1 ,no4 #hc4 ,and long-pepper occurs1 if we read the place rightly1 in ,no4 #aia4 ,ginger1 gyngyn4 #fd4 #acf4 alibi4 ,powder is used1 #ag4 #bj4 alibi4 and ,rabelais ,,iv4 c4 #ei4 the white powder1 #aca4 and it is the name of a mess1 #aci4 qure whether gyngyn is not misread for gyngyr1 for see ,junii ,etym4 ,the ,romans had their ginger from ,troglodytica #aji4 ,cubebs1 #fd4 #aba4 are a warm spicy grain from the east4 ,grains of ,paradice1 or de parys1 #acg4 #aaj are the greater cardamoms4 ,noix muscadez1 #aia4 nutmegs4 ,the caraway is once mentioned1 ,no4 #ec4 and was an exotic from ,caria1 whence1 according to ,mr4 ,lye1 it took its name3 'sunt semina1 inquit1 carri vel carrei1 sic dicti a ,caria1 ubi copiosissim nascitur #aaa4' ,powder-douce1 which occurs so often1 has been thought by some1 who have just peeped into our ,roll1 to be the same as sugar1 and only a different name for it2 but they are plainly mistaken1 as is evident from #dg4 #ea4 #afd4 #afe4 where they are mentioned together as different things4 ,in short1 ,i take powder-douce to be either powder of galyngal1 for see ,editor's ,,ms ,,ii4 #bj4 #bd1 or a compound made of sundry aromatic spices ground or beaten small1 and kept always ready at hand in some proper receptacle4 ,it is otherwise termed good powders1 #hc4 #acj4 and in ,editor's ,,ms #ag4 #cg4 #ch #aab4 or powder simply1 ,no4 #afi1 #agj4 ,white powder-douce occurs ,no4 #ea1 which seems to be the same as blanch-powder1 #acb4 #aic4 called blaynshe powder1 and bought ready prepared1 in ,northumb4 ,book1 p4 #ai4 ,it is sometimes used with powder-fort1 #ch4 #aef4 for which see the next and last article4 ,powder-fort1 #aj4 #aa4 seems to be a mixture likewise of the warmer spices1 pepper1 ginger1 c4 pulverized3 hence we have powder-fort of gynger1 other of canel1 #ad4 ,it is called strong powder1 #bb4 and perhaps may sometimes be intended by good powders4 ,if you will suppose it to be kept ready prepared by the vender1 it may be the powder-marchant1 #aac4 #aah4 found joined in two places with powder- douce4 ,this ,speght says is what gingerbread is made of2 but ,skinner disapproves this explanation1 yet1 says ,mr4 ,urry1 gives none of his own4 ,after thus travelling through the most material and most used ingredients1 the spykenard de spayn occurring only once1 ,i shall beg leave to offer a few words on the nature1 and in favour of the present publication1 and the method employed in the prosecution of it4 ,illustration3 ,take e chese and of flessh of capouns1 or of hennes hakke smal and grynde hem smale inn a morter1 take mylke of almandes with e broth of freysh beef4 oer freysh flessh1 put the flessh in e mylke oer in the broth and set hem to e fyre1 alye hem with flour of ryse1 or gastbon1 or amydoun as chargeaunt as e blank desire1 with zolks of ayren and safroun for to make hit zelow1 and when it is dressit in dysshes with blank desires2 styk aboue clowes de gilofre1 strawe powdour of galyugale above1 and serue it forth4 ,the common language of the formul1 though old and obsolete1 as naturally may be expected from the age of the ,,ms1 has no other difficulty in it but what may easily be overcome by a small degree of practice and application #aac3 however1 for the further illustration of this matter1 and the satisfaction of the curious1 a fac simile of one of the recipes is represented in the annexed plate4 ,if here and there a hard and uncouth term or expression may occur1 so as to stop or embarrass the less expert1 pains have been taken to explain them1 either in the annotations under the text1 or in the ,index and ,glossary1 for we have given it both titles1 as intending it should answer the purpose of both #aad4 ,now in forming this alphabet1 as it would have been an endless thing to have recourse to all our glossaries1 now so numerous1 we have confined ourselves1 except perhaps in some few instances1 in which the authorities are always mentioned1 to certain contemporary writers1 such as the ,editor's ,,ms1 of which we shall speak more particularly hereafter1 ,chaucer1 and ,wiclif2 with whom we have associated ,junius' ,etymologicon ,anglicanum4 ,as the abbreviations of the ,roll are here retained1 in order to establish and confirm the age of it1 it has been thought proper to adopt the types which our printer had projected for ,domesday-,book1 with which we find that our characters very nearly coincide4 ,the names of the dishes and sauces have occasioned the greatest perplexity4 ,these are not only many in number1 but are often so horrid and barbarous1 to our ears at least1 as to be inveloped in several instances in almost impenetrable obscurity4 ,bishop ,godwin complains of this so long ago as #afaf #aae4 ,the ,contents prefixed will exhibit at once a most formidable list of these hideous names and titles1 so that there is no need to report them here4 ,a few of these terms the ,editor humbly hopes he has happily enucleated1 but still1 notwithstanding all his labour and pains1 the argument is in itself so abstruse at this distance of time1 the helps so few1 and his abilities in this line of knowledge and science so slender and confined1 that he fears he has left the far greater part of the task for the more sagacious reader to supply3 indeed1 he has not the least doubt1 but other gentlemen of curiosity in such matters 7and this publication is intended for them alone7 will be so happy as to clear up several difficulties1 which appear now to him insuperable4 ,it must be confessed again1 thatthe ,editor may probably have often failed in those very points1 which he fancies and flatters himself to have elucidated1 but this he is willing to leave to the candour of the public4 ,now in regard to the helps ,i mentioned2 there is not much to be learnt from the ,great ,inthronization-feast of archbishop ,robert ,winchelsea1 ,a4 #abie1 even if it were his2 but ,i rather think it belongs to archbishop ,william ,warham1 ,a4 #aejd #aaf4 ,some use1 however1 has been made of it4 ,ralph ,bourne was installed abbot of ,st4 ,augustine's1 near ,canterbury1 ,a4 #acji2 and ,william ,thorne has inserted a list of provisions bought for the feast1 with their prices1 in his ,chronicle #aag4 ,the ,great ,feast at the ,inthronization of ,george ,nevile archbishop of ,york1 #f ,edward ,,iv4 is printed by ,mr4 ,hearne #aah1 and has been of good service4 ,elizabeth1 queen of king ,henry ,,vii4 was crowned ,a4 #adhg1 and the messes at the dinner1 in two courses1 are registered in the late edition of ,leland's ,collectenea1 ,a4 #aggj #aai1 and we have profited thereby4 ,the ,lenten ,inthronization-feast of archbishop ,william ,warham1 ,a4 #aejd #abj1 given us at large by ,mr4 ,hearne #aba1 has been also consulted4 ,there is a large catalogue of viands in ,rabelais1 lib4 iv4 cap4 #ei4 #fj4 ,and the ,english translation of ,mr4 ,ozell affording little information1 ,i had recourse to the ,french original1 but not to much more advantage4 ,there is also a ,royal ,feast at the wedding of the earl of ,devonshire1 in the ,harleian ,misc4 ,no4 #bgi1 and it has not been neglected4 ,randle ,holme1 in his multifarious ,academy of ,armory1 has an alphabet of terms and dishes #abb2 but though ,i have pressed him into the service1 he has not contributed much as to the more difficult points4 ,the ,antiquarian ,repertory1 vol4 ,,ii4 p4 #baa1 exhibits an entertainment of the mayor of ,rochester1 ,a4 #adfj2 but there is little to be learned from thence4 ,the present work was printed before ,no4 #ca of the ,antiquarian ,repertory1 wherein some ancient recipes in ,cookery are published1 came to the ,editor's hand4 ,i must not omit my acknowledgments to my learned friend the present dean of ,carlisle1 to whom ,i stand indebted for his useful notes on the ,northumberland-,household ,book1 as also for the book itself4 ,our chief assistance1 however1 has been drawn from a ,,ms belonging to the ,editor1 denoted1 when cited1 by the signature ,,ms4 ,ed4 ,it is a vellum miscellany in small quarto1 and the part respecting this subject consists of ninety-one ,english recipes 7or nyms7 in cookery4 ,these are disposed into two parts1 and are intituled1 ',hic incipiunt universa servicia tam de carnibus quam de pissibus4' #abc ,the second part1 relates to the dressing of fish1 and other lenten fare1 though forms are also there intermixed which properly belong to flesh-days4 ,this leads me to observe1 that both here1 and in the ,roll1 messes are sometimes accommodated1 by making the necessary alterations1 both to flesh and fish-days4 #abd ,now1 though the subjects of the ,,ms are various1 yet the hand-writing is uniform2 and at the end of one of the tracts is added1 ',explicit massa ,compoti1 ,anno ,di ,m'lo ,,ccc'mo octogesimo primo ipso die ,felicis et ,audacti4' #abe1 i4e4 #cj ,aug4 #acha1 in the reign of ,rich4 ,,ii4 ,the language and orthography accord perfectly well with this date1 and the collection is consequently contemporary with our ,roll1 and was made chiefly1 though not altogether1 for the use of great tables1 as appears from the sturgeon1 and the great quantity of venison therein prescribed for4 ,as this ,,ms is so often referred to in the annotations1 glossary1 and even in this preface1 and is a compilation of the same date1 on the same subject1 and in the same language1 it has been thought adviseable to print it1 and subjoin it to the ,roll2 and the rather1 because it really furnishes a considerable enlargement on the subject1 and exhibits many forms unnoticed in the ,roll4 ,to conclude this tedious preliminary detail1 though unquestionably a most necessary part of his duty1 the ,editor can scarcely forbear laughing at himself1 when he reflects on his past labours1 and recollects those lines of the poet ,martial2 ,turpe est difficiles habere nugas1 ,et stultus labor est ineptiarum4 ,,ii4 #hf4 and that possibly mesdames ,carter and ,raffald1 with twenty others1 might have far better acquitted themselves in the administration of this province1 than he has done4 ,he has this comfort and satisfaction1 however1 that he has done his best2 and that some considerable names amongst the learned1 ,humelbergius1 ,torinus1 ,barthius1 our countryman ,dr4 ,lister1 ,almeloveen1 and others1 have bestowed no less pains in illustrating an author on the same subject1 and scarcely of more importance1 the ,pseudo-,apicius4 #a ,if1 according to ,petavius and ,le ,clerc1 the world was created in autumn1 when the fruits of the earth were both plentiful and in the highest perfection1 the first man had little occasion for much culinary knowledge2 roasting or boiling the cruder productions1 with modes of preserving those which were better ripened1 seem to be all that was necessary for him in the way of ,cury1 ,and even after he was displaced from ,paradise1 ,i conceive1 as many others do1 he was not permitted the use of animal food ,gen4 i4 #bi42 but that this was indulged to us1 by an enlargement of our charter1 after the ,flood1 ,gen4 ix1 #c4 ,but1 without wading any further in the argument here1 the reader is referred to ,gen4 ii4 #h4 seq4 iii4 #ag1 seq4 #bc4 ,addenda3 add 'vi4 #bb4 where ,noah and the beasts are to live on the same food4' #b ,genesis xviii4 xxvii4 ,though their best repasts1 from the politeness of the times1 were called by the simple names of ,bread1 or a ,morsel of bread1 yet they were not unacquainted with modes of dressing flesh1 boiling1 roasting1 baking2 nor with sauce1 or seasoning1 as salt and oil1 and perhaps some aromatic herbs4 ,calmet v4 ,meats and ,eating1 and qu4 of honey and cream1 ibid4 #c ,athenus1 lib4 xii4 cap4 #c4 #d ,athenus1 lib4 xii4 cap4 #c4 et ,cafaubon4 ,see also ,lister ad ,apicium1 prf4 p4 ix4 ,jungerm4 ad ,jul4 ,polluccm1 lib4 vi4 c4 #aj4 #e ,see below4 ',tamen uterque ,torinus et ,humelbergius hc scripta i1 e4 ,apicii ad medicinam vendicarunt4' ,lister1 prf4 p4 iv4 viii4 ix4 #f ,athenaus1 p4 #eai4 #ffj4 #g ,priv4 ,life of the ,romans1 p4 #aga4 ,lister's ,prf1 p4 iii1 but ,ter4 ,an1 i4 #a4 ,casaub4 ad ,jul4 ,capitolin4 cap4 #e4 #h ,casaub4 ad ,capitolin4 l4 c4 #i ,lister's ,prf4 p4 ii4 vi4 xii4 #aj ,fabric4 ,bibl4 ,lat4 tom4 ,,ii4 p4 #gid4 ,hence ,dr4 ,bentley ad ,hor4 ii4 ferm4 #h4 #bi4 stiles it ,pseudapicius4 ,vide ,listerum1 p4 iv4 #aa ,csar de ,b4 ,g4 v4 #aj4 #ab ,strabo1 lib4 iv4 p4 #bjj4 ,pegge's ,essay on ,coins of ,cunob1 p4 #ie4 #ac ,archologia1 iv4 p4 #fa4 ,godwin1 de ,prsul4 p4 #eif1 seq4 #ad ,malmsb4 p4 #i4 ,galfr4 ,mon4 vi4 #ab4 #ae ,lister4 ad ,apic4 p4 xi4 where see more to the same purpose4 #af ,spelm4 ,life of lfred1 p4 #ff4 ,drake1 ,eboracum4 ,append1 p4 civ4 #ag ,speed's ,history4 #ah ,mons4 ,mallet1 cap4 #ab4 #ai ,wilkins1 ,concil4 ,i4 p4 #bjd4 ,drake1 ,ebor4 p4 #caf4 ,append1 p4 civ4 cv4 #bj ,menage1 ,orig4 v4 ,gourmand4 #ba ,lord ,lyttelton1 ,hist4 of ,h4 ,,ii4 vol4 iii4 p4 #di4 #bb ,harrison1 ,descript4 of ,britain1 p4 #afe1 #aff4 #bc ,stow1 p4 #ajb4 #abh4 #bd ,lord ,lyttelton observes1 that the ,normans were delicate in their food1 but without excess4 ,life of ,hen4 ,,ii4 vol4 ,,iii4 p4 #dg4 #be ,dugd4 ,bar4 ,i4 p4 #aji4 ,henry ,,ii4 served to his son4 ,lord ,lyttelton1 ,,iv4 p4 #bih4 #bf ,godwin de ,prsul4 p4 #fie1 renders ,carver by ,dapiser1 but this ,i cannot approve4 ,see ,thoroton4 p4 #bc4 #bh4 ,dugd4 ,bar4 ,i4 p4 #dda4 #fbj4 #aji4 ,lib4 ,nig4 p4 #cdb4 ,kennet1 ,par4 ,ant4 p4 #aai4 ,and1 to name no more1 ,spelm4 in voce4 ,the ,carver was an officer inferior to the ,dapiser1 or ,steward1 and even under his control4 ,vide ,lel4 ,collect4 ,,vi4 p4 #b4 ,and yet ,i find ,sir ,walter ,manny when young was carver to ,philippa queen of king ,edward ,,iii4 ,barnes ,hist4 of ,e4 ,,iii4 p4 #aaa4 ,the ,steward had the name of ,dapiser1 ,i apprehend1 from serving up the first dish4 ,v4 supra4 #bg ,sim4 ,dunelm4 col4 #bbg4 ,hoveden1 p4 #dfi4 ,malms4 de ,pont4 p4 #bhf4 #bh ,lib4 ,nig4 ,scaccarii1 p4 #cdg4 #bi ,fleta1 ,,ii4 cap4 #ge4 #cj ,du ,fresne1 v4 ,magister4 #ca ,du ,fresne1 ibid4 #cb ,du ,fresne1 v4 ,coquus4 ,the curious may compare this ,list with ,lib4 ,nig4 p4 #cdg4 #cc ,in ,somner1 ,ant4 ,cant4 ,append4 p4 #cf4 they are under the ,magister ,coquin1 whose office it was to purvey2 and there again the chief cooks are proveditors2 different usages might prevail at different times and places4 ,but what is remarkable1 the ,coquinarius1 or ,kitchener1 which seems to answer to ,magister ,coquin1 is placed before the ,cellarer in ,tanner's ,notitia1 p4 xxx4 but this may be accidental4 #cd ,du ,fresne1 v4 ,coquus4 #ce ,somner1 ,append4 p4 #cf4 #cf ,somner1 ,ant4 ,cant4 ,append4 p4 #cf4 #cg ,somner1 p4 #da4 #ch ,somner1 p4 #cf1 #cg1 #ci1 spius4 #ci ,somner1 l4 c4 #dj ,m4 ,paris1 p#d4 #fi4 #da ,dugd4 ,bar4 ,i4 p4 #de4 ,stow1 p4 #ahd4 ,m4 ,paris1 p4 #cgg4 #eag4 ,m4 ,westm4 p4 #cfd4 #db ,lel4 ,collectan4 ,,vi4 p4 #g4 seq4 #dc ,ibid4 p4 #i4 #ac4 #dd ,compare ,leland1 p4 #c4 with ,godwin de ,prsul4 p4 #fie4 and so ,junius in ,etymol4 v4 ,sewer4 #de ,leland1 p4 #h1 #i4 ,there are now two yeomen of the mouth in the king's household4 #df ,that of ,george ,neville1 archbishop of ,york1 #f ,edw4 ,,iv4 and that of ,william ,warham1 archbishop of ,canterbury1 ,a4,d4 #aejd4 ,these were both of them inthronization feasts4 ,leland1 ,collectan4 ,,vi4 p4 #b and #af of ,appendix4 ,they were wont minuere sanguinem after these superb entertainments1 p4 #cb4 #dg ,hor4 ,,ii4 ,od4 xiv4 #bh4 where see ,mons4 ,dacier4 #dh ,sixty-two were employed by archbishop ,neville4 ,and the hire of cooks at archbishop ,warham's feast came to #bc l4 #f s4 #h d4 #di ,strype1 ,life of ,cranmer1 p4 #dea1 or ,lel4 ,coll4 ut supra1 p4 #ch4 ,sumptuary laws in regard to eating were not unknown in ancient ,rome4 ,erasm4 ,colloq4 p4 #ha4 ed4 ,schrev4 nor here formerly1 see ,lel4 ,coll4 ,,vi4 p4 #cf4 for #e ,ed4 ,,ii4 #ej ,i presume it may be the same ,roll which ,mr4 ,hearne mentions in his ,lib4 ,nig4 ,scaccarii1 ,i4 p4 #cdf4 ,see also three different letters of his to the earl of ,oxford1 in the ,brit4 ,mus4 in the second of which he stiles the ,roll a piece of antiquity1 and a very great rarity indeed4 ,harl4 ,,mss4 ,no4 #gebc4 #ea ,see the ,proem4 #eb ,this lord was grandson of ,edward duke of ,bucks1 beheaded ,a4 #aeba1 whose son ,henry was restored in blood2 and this ,edward1 the grandson1 born about #aega1 might be #ad or #ae years old when he presented the ,roll to the ,queen4 #ec ,mr4 ,topham's ,,ms4 has socas among the fish2 and see archbishop ,nevil's ,feast1 #f ,e4 ,,iv4 to be mentioned below4 #ed ,of which see an account below4 #ee ,see ,northumb4 ,book1 p4 #ajg1 and ,notes4 #ef ,as to carps1 they were unknown in ,england t4 ,r4 ,,ii4 ,fulier1 ,worth4 in ,sussex1 p4 #ih4 #aac4 ,stow1 ,hist4 #ajch4 #eg ,the ,italians still call the hop cattiva erba4 ,there was a petition against them t4 ,h4 ,,vi4 ,fuller1 ,worth4 p4 #cag1 c4 ,evelyn1 ,sylva1 p4 #bja4 #dfi4 ed4 ,hunter4 #eh ,lister1 ,prf4 ad ,apicium1 p4 xi4 #ei ,so we have lozengs of golde4 ,lel4 ,collect4 ,,iv4 p4 #bbg4 and a wild boar's head gylt1 p4 #bid4 ,a peacock with gylt neb4 ,,vi4 p4 #f4 ,leche ,lambart gylt1 ibid4 #fj ,no4 #fh4 #bj4 #eh4 ,see my friend ,dr4 ,percy on the ,northumberland- ,book1 p4 #dae4 and ,,ms ,ed4 #cd4 #fa ,no4 #dg4 #ea4 #hd4 #fb ,no4 #ic4 #acb4 ,,ms ,ed4 #cg4 #fc ,perhaps ,turmerick4 ,see ad loc4 #fd ,ter4 ,andr4 ,i4 #a4 where ,donatus and ,mad4 ,dacier explain it of ,cooking4 ,mr4 ,hearne1 in describing our ,roll1 see above1 p4 xi1 by an unaccountable mistake1 read ,fary instead of ,cury1 the plain reading of the ,,ms4 #fe ,junii ,etym4 v4 ,diet4 #ff ,reginaldus ,phisicus4 ,m4 ,paris1 p4 #daj4 #dab4 #egc4 #gfd4 ,et in ,vit4 p4 #id4 #ajc4 ,chaucer's ,medicus is a doctor of phisick1 p4#d4 ,v4 ,junii ,etym4 voce ,physician4 ,for later times1 v4 ,j4 ,rossus1 p4 #ic4 #fg ,that of ,donatus is modest ',culina medicin famulacrix est4' #fh ,lel4 ,collect4 ,,iv4 p4 #ahc4 ',diod4 ,siculus refert primos gypti ,reges victum quotidianum omnino sumpsisse ex medicorum prscripto4' ,lister ad ,apic4 p4 ix4 #fi ,see also ,lylie's ,euphues1 p4 #bhb4 ,cavendish1 ,life of ,wolsey1 p4 #aea1 where we have callis1 mal2 ,cole's and ,lyttleton's ,dict4 and ,junii ,etymolog4 v4 ,collice4 #gj ,see however1 ,no4 #aia1 and ,editor's ,,ms ,,ii4 #g4 #ga ,vide the proeme4 #gb ,see above4 #gc ,univ4 ,hist4 ,,xv4 p4 #ceb4 'sopus pater linguas avium humana vocales lingua cnavit2 filius margaritas4' ,lister ad ,apicium1 p4 vii4 #gd ,jul4 ,capitolinus1 c4 #e4 #ge ,athenus1 lib4 xii4 c4 #g4 ,something of the same kind is related of ,heliogabalus1 ,lister ,prf4 ad ,apic4 p4 vii4 #gf ,to omit the paps of a pregnant sow1 ,hor4 ,i4 ,ep4 xv4 #dj4 where see ,mons4 ,dacier2 ,dr4 ,fuller relates1 that the tongue of carps were accounted by the ancient ,roman palate-men most delicious meat4 ,worth4 in ,sussex4 ,see other instances of extravagant ,roman luxury in ,lister's ,prf4 to ,apicius1 p4 vii4 #gg ,see1 however1 ,no4 #cc1 #cd1 #ce1 #adf4 ,addenda3 add 'reflect on the ,spanish ,olio or ,olla podrida1 and the ,french fricasse4' #gh ,the king1 in ,shakespeare1 ,hen4 ,,viii4 act iv4 sc4 #b4 and #c4 calls the gifts of the sponsors1 spoons4 ,these were usually gilt1 and1 the figures of the apostles being in general carved on them1 were called apostle spoons4 ,see ,mr4 ,steevens's note in ,ed4 #aggh1 vol4 ,,vii4 p4 #cab1 also ,gent4 ,mag4 #agfh1 p4 #dbf4 #gi ,lel4 ,collect4 ,,iv4 p4 #cbh4 ,,vi4 p4 #b4 #hj ,see ,dr4 ,percy's curious notes on the ,northumb4 ,book1 p4 #dag4 #ha ,ibid4 ,,vi4 p4 #e4 #ah4 #hb ,they were not very common at table among the ,greeks4 ,casaub4 ad ,athenum1 col4 #bgh4 but see ,lel4 ,coll4 ,,vi4 p4 #g4 #hc ,leland1 ,collectan4 ,,vi4 p4 #b4 ,archbishop ,warham also had his carver1 ibid4 p4 #ah4 ,see also1 ,,iv4 p4 #bcf4 #bdj4 ,he was a great officer4 ,northumb4 ,book1 p4 #dde4 #hd ,ames1 ,typ4 ,ant4 p4 #ij4 ,the terms may also be seen in ,rand4 ,holme ,,iii4 p4 #gh4 #he ,dr4 ,percy1 #a4 c4 #hf ,thicknesse1 ,travels1 p41 #bfj4 #hg ,dr4 ,birch1 ,life of ,henry prince of ,wales1 p4 #deg4 seq4 #hh ,no4 #ia1 #ib4 #afj4 #hi ,bishop ,patrick on ,genesis xviii4 #h4 #ij ,calmer1 v4 ,butter4 ,so ,judges iv1 #ai4 compared with v4 #be4 #ia ,ib4 ,no4 #ac1 #ad1 #ae4 #ib ,stow1 ,hist4 p4 #ajch4 #ic ,lel4 ,coll4 ,,vi4 p4 #cj4 and see ,dr4 ,percy on ,northumb4 ,book1 p4 #dad4 #id ,archologia1 ,i4 p4 #cai4 ,ill1 p4 #ec4 #ie ,barrington's ,observ4 on ,statutes1 p4 #bji4 #beb4 ,edit4 #c;d4 ,archolog4 ,i4 p4 #ccj4 ,fitz-,stephen1 p4 #cc4 ,lel4 ,coll4 ,,vi4 p4 #ad4 ,northumb4 ,book1 p4 #f4 and notes4 #if ,no4 #bj4 #fd4 #ii4 #ig ,no4 #ii4 #ih ,fun4 ,mon4 p4 #fbd #ii ,dr4 ,lister1 ,prf4 ad ,apicium1 p4 xii4 #ajj ,calmet4 ,dict4 v4 ,eating4 #aja ,calmet4 ,dict4 v4 ,meats4 #ajb ,barnes1 ,hist4 of ,e4 ,,iii4 p4 #aaa4 #ajc ,no4 #gj1 ,editor's ,,ms4 #ag4 alibi4 #ajd ,moll1 ,geogr4 ,,ii4 p4 #acj4 ,harris1 ,coll4 of ,voyages1 ,i4 p4 #hgd4 ,ed4 ,campbell4 #aje ,no4 #bj4 #adh4 #ajf ,glossary to ,chaucer4 ,see the ,northumb4 ,book1 p4 #dae and #ai4 also ,quincy's ,dispens4 and ,brookes's ,nat4 ,hist4 of ,vegetables4 #ajg ,lister1 ,prf4 ad ,apicium1 p4 xii4 #ajh ,plinius1 ,nat4 ,hist4 ,,xii4 cap4 #g4 #aji ,bochart4 ,,iii4 col4 #ccb4 #aaj ,see our ,gloss4 voce ,greynes4 #aaa ,lye1 in ,junii ,etymolog4 #aab ,but see the next article4 #aac ,doing1 hewing1 hacking1 grinding1 kerving1 c4 are easily understood4 #aad ,by combining the ,index and ,glossary together1 we have had an opportunity of elucidating some terms more at large than could conveniently be done in the notes4 ,we have also cast the ,index to the ,roll1 and that to the ,editor's ,,ms1 into one alphabet2 distinguishing1 however1 the latter from the former4 #aae ,godwin de ,prsul4 p4 #fhd4 #aaf ,in ,dr4 ,drake's edition of archbishop ,parker1 p4 lxiii4 it is given to archbishop ,winchelsea3 but see ,mr4 ,battely's ,append4 to ,cantuaria ,sacra1 p4 #bg4 or the ,archologia1 ,i4 p4 #ccj4 and ,leland's ,collectanea1 ,,vi4 p4 #cj4 where it is again printed1 and more at large1 and ascribed to ,warham4 #aag ,thorne1 ,chron4 inter ,x ,script4 ,col4 #bjaj4 or ,lel4 ,collect4 ,,vi4 p4 #cd4 ,ed4 #aggj4 #aah ,leland1 ,collect4 ,,vi4 p4 #b4 ,see also ,randle ,holme1 ,,iii4 p4 #gg4 ,bishop ,godwin de ,prsul4 p4 #fie4 ,ed4 ,richardson2 where there are some considerable variations in the messes or services1 and he and the ,roll in ,leland will correct one another4 #aai ,vol4 ,,iv4 p4 #bbf4 #abj ,see first paragraph before4 #aba ,leland's ,collect4 ,,vi4 p4 #af4 #abb ,holme1 ,acad4 of ,armory1 ,,iii4 p4 #ha4 #abc ,it is pissibus again in the title to the ,second ,part4 #abd ,no4 #g4 #hd4 here ,no4 #ag4 #ce4 #ig4 #abe ,in the common calendars of our missals and breviaries1 the latter saint is called ,adauctus1 but in the ,kalend4 ,roman4 of ,joh4 ,fronto1 ,paris4 #afeb1 p4 #abf1 he is written ,audactus1 as here2 and see ,martyrolog4 ,bed1 p4 #dad4 ,,the ,,forme ,,of ,,cury4 444 fome #a of cury #b was compiled of the chef ,maister ,cokes of kyng ,richard the ,secunde kyng of 4nglond #c aftir the ,conquest4 the which was acounted e #d best and ryallest vyand #e of alle csten 4ynges #f and it was compiled by assent and avysement of ,maisters and #g phisik #h and of philosophie at dwellid in his court4 ,first it techi a man for to make commune potages and commune meetis for howshold as ey shold be made craftly and holsomly4 ,aftirward it techi for to make curious potages meetes and sotiltees #i for alle maner of ,states bothe hye and lowe4 ,and the techyng of the forme of making of potages of meetes bothe of flessh and of fissh4 buth #aj y sette here by noumbre and by ordre4 sso is little table here sewyng #aa wole teche a man with oute taryyng3 to fynde what meete at hym lust for to have4 or #ab to make gronnden benes 4 4 4 4 4 ,i4 ,for to make drawen benes4 4 4 4 4 4 4 4 4 ,,ii4 for to make grewel forced44 4 4 4 4 4 4 4 ,,iii4 ,caboches in potage4 4 4 4 4 4 4 4 4 4 4 4 ,,iiii4 rapes in potage 4 4 4 4 4 4 4 4 4 4 4 4 4 ,v4 ,eowtes of ,flessh4 4 4 4 4 4 4 4 4 4 4 4 4 ,,vi4 hebolas 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,vii4 ,gowrdes in potage 4 4 4 4 4 4 4 4 4 4 4 4 ,,viii4 ryse of ,flessh4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,ix4 ,funges4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,x4 ,bursen4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xi4 ,corat 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xii4 noumbles4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xiii4 ,roobroth4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xiiii4 ,tredure 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xv4 ,mounchelet4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xvi4 ,bukkenade 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xvii4 ,connat4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xviii4 drepee4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xix4 ,mawmenee4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4 ,egurdouce 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xxi4 ,capouns in ,conney 4 4 4 4 4 4 4 4 4 4 4 4 ,,xxii4 haares in talbotes4 4 4 4 4 4 4 4 4 4 4 4 ,,xxiii4 ,haares in papdele 4 4 4 4 4 4 4 4 4 4 4 4 ,,xxiiii4 connynges in ,cynee4 4 4 4 4 4 4 4 4 4 4 4 ,,xxv4 ,connynges in gravey 4 4 4 4 4 4 4 4 4 4 4 ,,xxvi4 ,chykens in gravey 4 4 4 4 4 4 4 4 4 4 4 4 ,,xxvii4 filetes in galyntyne4 4 4 4 4 4 4 4 4 4 4 ,,xxviii4 ,pigges in sawse sawge 4 4 4 4 4 4 4 4 4 4 ,,xxix4 sawse madame4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xxx4 ,gees in hoggepot4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xxxi4 carnel of pork4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xxxii4 ,chikens in ,caudell4 4 4 4 4 4 4 4 4 4 4 4 ,,xxxiii4 chikens in hocchee4 4 4 4 4 4 4 4 4 4 4 4 ,,xxxiii4 ,for to boyle ,fesauntes1 ,partyches ,capons and ,curlewes 4 4 4 4 4 4 4 4 4 4 4 ,,xxx4 ,v4 blank manng 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xxxvi4 ,blank ,dessorre4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xxxvii4 morree4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xxxviii4 ,charlet 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xxxix4 charlot y forced4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ii4 ,cawdel ferry4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ii4 ,i4 iusshell4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ii4 ,,iii4#ac ,iusshell enforced 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ii4 ,,iiii4 mortrews4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ii4 ,v4 ,blank mortrews4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ii4 ,,vi4 brewet of almony4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ii4 ,,vii4 ,peions y stewed 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ii4 ,,viii4 loseyns 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ii4 ,,ix4 ,tartletes 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ii4 ,x4 pynnonade 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ii4 ,,xi4 ,rosee 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ii4 ,,xii4 cormarye4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ii4 ,,xiii4 ,new noumbles of ,deer4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ii4 ,,xiiii4 nota4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ii4 ,,xv4 ,nota4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ii4 ,,xvi4 ipynee4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ii4 ,,xvii4 ,chyryse 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ii4 ,,xviii4 payn ,foundewe 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ii4 ,,xix4 ,crotoun 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iii4 vyne grace4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iii4 ,i4 ,fonnell 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iii4 ,,ii4 douce ame 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iii4 ,,iii4 ,connynges in ,cirypp 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iii4 ,,iiii4 leche lumbard 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iii4 ,v4 ,connynges in clere broth4 4 4 4 4 4 4 4 4 ,,xx4,,iii4 ,,vi4 payn ,ragoun 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iii4 ,,vii4 ,lete lardes 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iii4 ,,viii4 furmente with porpeys 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iii4 ,,ix4 ,perrey of ,pesoun4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iii4 ,x4 pesoun of ,almayn4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iii4 ,,xi4 ,chiches 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iii4 ,,xii4 frenche owtes 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iii4 ,,xiii4 ,makke 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iii4 ,,xiiii4 ,aquapates 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iii4 ,,xv4 ,salat 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iii4 ,,xvi4 fenkel in soppes4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iii4 ,,xvii4 ,clat4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iii4 ,,xviii4 appulmoy4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iii4 ,,xix4 ,slete soppes4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iiii4 ,letelorye 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iiii4 ,i4 ,sowpes ,dorry4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iiii4 ,,ii4 ,rapey 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iiii4 ,,iii4 ,sause ,sarzyne 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iiii4 ,,iiii4 creme of almanndes4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iiii4 ,v4 ,grewel of almandes4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iiii4 ,,vi4 cawdel of almandes mylk 4 4 4 4 4 4 4 4 4 ,,xx4,,iiii4 ,,vii4 ,iowtes of almannd mylk4 4 4 4 4 4 4 4 4 4 ,,xx4,,iiii4 ,,viii4 ,fygey 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iiii4 ,,ix4 ,pochee4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iiii4 ,x4 brewet of ayrenn4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iiii4 ,,xi4 ,macrows 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iiii4 ,,xii4 ,tostee4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iiii4 ,,xiii4 ,gyndawdry 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iiii4 ,,xiiii4 ,erbowle 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iiii4 ,,xv4 ,resmolle4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iiii4 ,,xvi4 vyannde ,cipre 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iiii4 ,,xvii4 ,vyannde ,cipre of ,samon4 4 4 4 4 4 4 4 4 4 ,,xx4,,iiii4 ,,xviii4 vyannde ,ryal4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,iiii4 ,,ix4 ,compost 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,c4 gelee of ,fyssh4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,c4 ,i4 ,gelee of flessh 4 4 4 4 4 4 4 4 4 4 4 4 4 ,c4 ,,ii4 ,chysanne4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,c4 ,,iii4 congur in sawce 4 4 4 4 4 4 4 4 4 4 4 4 4 ,c4 ,,iiii4 ,rygh in sawce 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,c4 ,v4 makerel in sawce4 4 4 4 4 4 4 4 4 4 4 4 4 ,c4 ,,vi4 ,pykes in brasey 4 4 4 4 4 4 4 4 4 4 4 4 4 ,c4 ,,vii4 porpeys in broth4 4 4 4 4 4 4 4 4 4 4 4 4 ,c4 ,,viii4 ,ballok broth4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,c4 ,,ix4 eles in brewet4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,c4 ,x ,cawdel of ,samoun4 4 4 4 4 4 4 4 4 4 4 4 4 ,c4 ,,xi4 plays in ,cynee4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,c4 ,,xii4 ,for to make ,flaumpeyns4 4 4 4 4 4 4 4 4 4 ,c4 ,,xiii4 for to make noumbles in lent4 4 4 4 4 4 4 ,c4 ,,xiiii4 ,for to make ,chawdoun for lent 4 4 4 4 4 4 ,c4 ,,xv4 furmente with porpays 4 4 4 4 4 4 4 4 4 4 ,c4 ,,xvi4 ,fylettes in galyntyne 4 4 4 4 4 4 4 4 4 4 ,c4 ,,xvii4 veel in buknade 4 4 4 4 4 4 4 4 4 4 4 4 4 ,c4 ,,xviii4 ,sooles in ,cyney 4 4 4 4 4 4 4 4 4 4 4 4 4 ,c4 ,,ix4 tenches in ,cyney4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vi4 ,oysters in gravey 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vi4 ,i muskels in brewet 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vi4 ,,ii ,oysters in ,cyney4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vi4 ,,iii4 cawdel of muskels 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vi4 ,,iiii4 ,mortrews of ,fyssh 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vi4 ,v laumpreys in galyntyne4 4 4 4 4 4 4 4 4 4 ,,xx4,,vi4 ,,vi4 ,laumprouns in galyntyne 4 4 4 4 4 4 4 4 4 ,,xx4,,vi4 ,,vii4 losyns in ,fysshe day4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vi4 ,,viii4 ,sowpes in galyntyne 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vi4 ,,ix4 sobre sawse 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vi4 ,x4 ,colde ,brewet4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vi4 ,,xi4 peeres in confyt4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vi4 ,,xii4 ,egur douce of ,fyssh 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vi4 ,,xiii4 ,cold ,brewet 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vi4 ,,xiiii4 ,pevorat for ,veel and ,venysoun 4 4 4 4 4 4 ,,xx4,,vi4 ,,xv4 sawce blaunche for ,capouns y sode 4 4 4 4 ,,xx4,,vi4 ,,xvi4 ,sawce ,noyre for ,capons y rosted 4 4 4 4 4 ,,xx4,,vi4 ,,xvii4 ,galentyne 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vi4 ,,xviii4 ,gyngeuer4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vi4 ,,xix4 verde sawse 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vii4 ,sawce ,noyre for mallard 4 4 4 4 4 4 4 4 4 ,,xx4,,vii4 ,i4 cawdel for ,gees 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vii4 ,,ii4 ,chawdon for ,swannes 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vii4 ,,iii4 sawce ,camelyne4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vii4 ,,iiii4 ,lumbard ,mustard 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vii4 ,v4 ,nota4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vii4 ,,vi4 ,nota4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vii4 ,,vii4 frytour blaunched 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vii4 ,,viii4 ,frytour of pasturnakes4 4 4 4 4 4 4 4 4 4 ,,xx4,,vii4 ,,ix4 frytour of mylke4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vii4 ,x4 frytour of ,erbes4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vii4 ,,xi4 ,raisiowls 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vii4 ,,xii4 ,whyte milates 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vii4 ,,xiii4 crustardes of flessh4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vii4 ,,xiiii4 ,mylates of ,pork 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vii4 ,,xv4 crustardes of ,fyssh 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vii4 ,,xvi4 ,crustardes of erbis on fyssh day4 4 4 4 4 ,,xx4,,vii4 ,,xvii4 lesshes fryed in lentoun4 4 4 4 4 4 4 4 4 ,,xx4,,vii4 ,,xviii4 ,wastels y farced4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,vii4 ,,xix4 sawge y farced4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,viii4 ,sawgeat 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,viii4 ,i4 cryspes 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,viii4 ,,ii4 ,cryspels4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,viii4 ,,iii4 ,tartee4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,viii4 ,,iiii4 ,tart in ,ymbre day 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,viii4 ,v4 tart de ,bry 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,viii4 ,,vi4 ,tart de ,brymlent4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,viii4 ,,vii4 tartes of ,flessh4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,viii4 ,,viii4 ,tartletes 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,viii4 ,,ix4 tartes of ,fyssh 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,viii4 ,x4 ,sambocade 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,viii4 ,,xi4 ,erbolat 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,viii4 ,,xii4 ,nysebek 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,viii4 ,,xiii4 for to make ,pom ,dorryes4 oer ynges4 4 ,,xx4,,viii4 ,,xiiii4 ,cotagres4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,viii4 ,,xv4 hart rows 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,viii4 ,,xvi4 ,potews4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,viii4 ,,xvii4 ,sachus4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,viii4 ,,xviii4 ,bursews 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,viii4 ,,xix4 spynoches y fryed 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ix4 ,benes y fryed 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ix4 ,i4 russhewses of ,fruyt 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ix4 ,,ii4 ,daryols 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ix4 ,,iii4 ,flaumpens 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ix4 ,,iiii4 ,chewetes on flessh day4 4 4 4 4 4 4 4 4 4 ,,xx4,,ix4 ,v4 chewetes on fyssh day 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ix4 ,,vi4 ,hastletes 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,xi4 ,,vii4 comadore4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ix4 ,,viii4 ,chastletes4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ix4 ,,ix4 for to make twey pecys of ,flesshe to fasten to gydre4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ix4 ,x4 pur fait y pocras 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ix4 ,,xi4 ,for to make blank maunnger4 4 4 4 4 4 4 4 ,,xx4,,ix4 ,,xii4 for to make ,blank ,desire4 4 4 4 4 4 4 4 4 ,,xx4,,ix4 ,,xiii4 ,for to make mawmoune4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ix4 ,,xiiii4 the pety peruaunt 4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ix4 ,,xv4 ,and the pete puant4 4 4 4 4 4 4 4 4 4 4 4 ,,xx4,,ix4 ,,xvi4 ,,xplicit ,,tabula4 #a ,this is a kind of ,preamble to the ,roll4 ,a space is left for the initial word1 intended to be afterwards written in red ink1 and presumed to be is4 ,fome1 the lineola over it being either casually omitted1 or since obliterated1 means form1 written ,foume below1 and in ,no4 #aie4 #b ,cury4 ,cookery4 ,we have adopted it in the ,title4 ,v4 ,preface4 #c ynglond4 ,e was intended to be prefixed in red ink4 ,vide ,note #a and #f4 #d 4 ,this ,saxon letter with the power of th1 is used almost perpetually in our ,roll and the ,editor's ,ms4 ,every one may not have adverted to it2 but this character is the ground of our present abbreviations y'e the1 y't that1 y's this1 c4 the y in these cases being evidently only an altered and more modern way of writing 4 #e vyaund4 ,this word is to be understood in the concrete1 quasi vyander1 a curious epicure1 an ,apicius4 ,v4 ,preface4 #f csten ynges4 ,christian kings4 ,k being to be inserted afterwards 7v4 note #a and #c7 in red ink4 ,chaucer1 v4 christen4 #g and4 ,read of4 #h ,phisik4 ,v4 ,preface4 #i ,sotiltees4 ,devices in paste1 wax1 and confectionary ware2 reviving now1 in some measure1 in our grander deserts4 ,v4 ,index4 #aj buth4 ,be1 or are4 ,v4 ,index4 #aa sewing4 ,following2 from the ,french4 ,hence our ensue written formerly ensew4 ,skelton1 p4 #add2 and ensiew1 ,ames ,typ4 ,ant4 p4 #i4 #ab ,f is omitted for the reason given in note #a4 #ac ,no4 ,,xx4,,ii4 ,,ii4 is omitted4 ,,for ,,to ,,make ,,gronden ,,benes #a4 ,i4 ,take benes and dry hem in a nost #b or in an ,ovene and hulle hem wele and wyndewe #c out e hulk and wayshe hem clene an do hem to see in gode broth #d an ete hem with ,bacon4 #a ,gronden ,benes4 ,beans ground 7y ground1 as ,no4 #bg4 #ec4 #aje47 stript of their hulls4 ,this was a dish of the poorer householder1 as also is #d and #e1 and some others4 #b a nost4 ,an ost1 or kiln4 ,vide ,gloss4 voce ,ost4 #c wyndewe4 ,winnow4 #d gode broth4 ,prepared beforehand4 ,,for ,,to ,,make ,,drawen ,,benes4 ,,ii4 ,take benes and see hem and grynde hem in a morter #a and drawe hem up #b with gode broth an do ,oynouns in the broth grete mynced #c an do erto and colour it with ,safroun and serve it forth4 #a morter4 ,mortar4 #b drawen hem up4 ,mix them4 #c grete mynced4 ,grossly1 not too small4 ,,for ,,to ,,make ,,grewel ,,forced #a4 ,,iii4 ,take grewel and do to the fyre with gode flessh and see it wel4 take the lire #b of ,pork and grynd it smal #c and drawe the grewel thurgh a ,straynour #d and colour it wi ,safroun and serue #e forth4 #a forced1 farced1 enriched with flesh4 ,vide ,gloss4 #b lire4 ,flesh4 #c grynd it smal4 ,bruise or beat in a mortar4 #d stryno'4 ,strainer4 #e serue4 ,serve4 ,vide ,gloss4 ,,caboches #a ,,in ,,potage4 ,,iiii4 ,take ,caboches and quarter hem and seeth hem in gode broth with ,oynouns y mynced and the whyte of ,lekes y slyt and corue smale #b and do er to safroun an salt and force it with powdour douce #c4 #a ,caboches4 ,probably cabbages4 #b corue smale4 ,cut small4 ,v4 i corue in ,gloss4 #c powdour douce4 ,sweet aromatic powder4 ,v4 ,pref4 ,,rapes #a ,,in ,,potage4 ,v4 ,take rapus and make hem clene and waissh hem clene4 quare hem #b4 parboile hem4 take hem up4 cast hem in a gode broth and see hem4 mynce ,oynouns and cast erto ,safroun and salt and messe it forth with powdour douce4 the wise #c make of ,pasturnakes #d and skyrwates4 #e #a ,rapes1 or rapus4 ,turneps4 #b quare hem4 ,cut them in squares1 or small pieces4 ,v4 ,gloss4 #c in the wise1 i4e4 in the same manner4 ,self or same1 seems to be casually omitted4 ,vide ,no4 #aa and #abb4 #d ,pasturnakes1 for parsnips or carrots4 ,v4 ,gloss4 #e skyrwates1 for skirrits or skirwicks4 ,,eowtes #a ,,of ,,flessh4 ,,vi4 ,take ,borage1 cool #b4 langdebef #c4 persel #d4 betes4 orage #e4 auance #f4 violet #g4 saueray #h4 and fenkel #i4 and whane ey buth sode2 presse hem wel smale4 cast hem in gode broth an see hem4 and serue hem forth4 #a ,eowtes4 ,lowtes1 ,no4 #hh1 where1 in the process1 it is ,rowtes4 ,qure the meaning1 as ,roots does not apply to the matter of the ,recipe4 ,in ,no4 #gc it is written owtes4 #b ,cole1 or colewort4 #c ,langdebef4 ,bugloss1 buglossum sylvestre4 ,these names all arise from a similitude to an ox's tongue4 ,v4 ,ms4 ,ed4 ,no4 #dc4 #d ,persel4 ,parsley4 #e orage4 ,orach1 ,atriplex4 ,miller1 ,gard4 ,dict4 #f auance4 ,fort ,avens4 ,v4 ,avens1 in ,gloss4 #g ,the leaves probably1 and not the flower4 #h ,savory4 #i ,fenkel4 ,fennil4 ,,hebolace #a4 ,,vii4 ,take ,oynouns and erbes and hewe hem small and do es to gode broth4 and aray #b it as ou didest caboches4 ,if ey be in fyssh day4 make #c on the same maner #d with water and oyle4 and if it be not in ,lent alye #e it with zolkes of ,eyren #f4 and dresse it forth and cast er to powdour douce4 #a ,hebolace4 ,contents1 ,hebolas2 for ,herbolas1 from the herbs used2 or1 if the first letter be omitted 7see the ,contents71 ,chebolas1 from the ,chibols employed4 #b aray4 ,dress1 set it out4 #c make4 ,dress4 ,vide ,gloss4 #d maner4 manner4 #e alye4 ,mix4 ,v4 ,gloss4 #f ,eyren4 ,eggs4 ,v4 ,gloss4 ,,gourdes ,,in ,,potage4 ,,viii4 ,take young ,gowrdes pare hem and kerue #a hem on pecys4 cast hem in gode broth1 and do er to a gode pertye #b of ,oynouns mynced4 take ,pork soden4 grynd it and alye it er with and wi zolkes of ayrenn4 do er to safroun and salt1 and messe it forth with powdour douce4 #a kerve4 ,cut4 #b partye4 ,party1 i4e4 quantity4 ,,ryse #a ,,of ,,flesh4 ,,ix4 ,take ,ryse and waishe hem clene4 and do hem in erthen pot with gode broth and lat hem see wel4 afterward take ,almaund mylke #b and do er to4 and colour it wi safroun an salt1 an messe forth4 #a ,ryse4 ,rice4 ,v4 ,gloss4 #b ,almand mylke4 ,v4 ,gloss4 ,,funges #a4 ,x4 ,take ,funges and pare hem clere and dyce hem #b4 take leke and shred hym small and do hym to see in gode broth4 colour it with safron and do er inne powdour fort #c4 #a ,funges4 ,mushrooms4 #b dyce hem4 ,cut them in squares4 ,vide quare in ,gloss4 #c ,powdour fort4 ,vide ,preface4 ,,bursen #a4 ,,xi4 ,take the whyte of ,lekes4 slype hem and shrede hem small4 take ,noumbles #b of swyne and boyle hem in broth and wyne4 take hym up and dresse hem and do the ,leke in the broth4 see and do the ,noumbles er to make a ,lyour #c of brode blode and vynegre and do er to ,powdour fort see ,oynouns mynce hem and do er to4 the self wise make of ,pigges4 #a ,bursen4 ,qu4 the etymon4 #b ,noumbles4 ,entrails4 ,v4 ,gloss4 #c ,lyo'1 ,lyour4 ,a mixture4 ,vide alye in ,gloss4 ,,corat #a4 ,,xii4 ,take the ,noumbles of ,calf4 ,swyne4 or of ,shepe4 parboile hem and skerne hem to dyce #b cast hem in gode broth and do er to erbes4 grynde chyballes #c4 smale y hewe4 see it tendre and lye it with zolkes of eyrenn4 do er to verious #d safroun powdour douce and salt1 and serue it forth4 #a ,corat4 ,qu4 #b kerve hem to dyce4 ,v4 quare in ,gloss4 #c ,chyballes4 ,chibols1 young onions4 ,v4 ,gloss4 #d verious4 ,verjuice4 ,,noumbles4 ,,xiii4 ,take noumbles of ,deer oer #a of oer beest parboile hem kerf hem to dyce4 take the self broth or better4 take brede and grynde with the broth4 and temper it #b up with a gode quantite of vyneger and wyne4 take the oynouns and parboyle hem4 and mynce hem smale and do er to4 colour it with blode and do er to powdour fort and salt and boyle it wele and serue it fort #c4 #a oer4 ,other1 i4e4 or4 #b temper it4 ,temper it1 i4 e4 mix it4 #c fort4 ,miswritten for forth4 ,so again ,no4 #ca4 #abg4 ,,roo #a ,,broth4 ,,xiiii4 ,take the lire of the ,deer oer of the ,roo parboile it on smale peces4 see it wel half in water and half in wyne4 take brede and bray it wi the self broth and drawe blode er to and lat it seeth to gedre with powdour fort of gynger oer of canell #b4 and macys #c4 with a grete porcioun of vineger with ,raysouns of ,coraunte #d4 #a ,roo4 ,roe4 ,the ,recipe in ,ms4 ,ed4 ,no4 #ec4 is very different4 #b ,canell4 ,cinnamon4 #c macys4 ,mace4 ,v4 ,preface and ,gloss4 #d ,raysouns of ,coraunte4 ,currants4 ,v4 ,gloss4 ,,tredure #a4 ,,xv4 ,take ,brede and grate it4 make a lyre #b of rawe ayrenn and do erto ,safroun and powdour douce4 and lye it up #c with gode broth4 and make it as a ,cawdel4 and do erto a lytel verious4 #a ,tredure4 ,a ,cawdle2 but qure the etymon4 ,the ,french tres dure does not seem to answer4 #b lyre4 ,mixture4 #c lye it up4 ,mix it4 ,,monchelet #a4 ,,xvi4 ,take ,veel oer ,moton and smite it to gobettes see it in gode broth4 cast erto erbes yhewe #b gode wyne4 and a quantite of ,oynouns mynced4 ,powdour fort and ,safroun4 and alye it with ayren and verious4 but lat not see after4 #a ,monchelet4 ,mounchelet1 ,contents4 #b y hewe4 ,shred4 ,,bukkenade #a4 ,,xvii4 ,take ,hennes #b oer ,conynges #c oer ,veel oer oer ,flessh an hewe hem to gobettes waische it and hit well #d4 grynde ,almandes unblaunched4 and drawe hem up with e broth cast er inne raysons of ,corance4 sugur4 ,powdour gyngur erbes ystewed in grees #e4 ,oynouns and ,salt4 ,if it is to to #f thynne4 alye it up with flour of ryse oer with oer thyng and colour it with ,safroun4 #a ,bukkenade4 ,vide ,no4 #aah4 qu4 #b ,hennes2 including1 ,i suppose1 chicken and pullets4 #c ,conynges4 ,coneys1 ,rabbits4 #d hit well4 ,this makes no sense1 unless hit signifies smite or beat4 #e ,grees4 ,fat1 lard1 grece4 ,no4 #ai4 #f to to4 ,so again1 ,no4 #abd4 ,to is too1 v4 ,gloss4 ,and too is found doubled in this manner in ,mirrour for ,magistrates1 p4 #bgg4 #cga1 and other authors4 ,,connates #a4 ,,xviii4 ,take ,connes and pare hem4 pyke out the best and do hem in a pot of erthe4 do erto whyte grece at he stewe er inne4 and lye hem up with hony clarified and with rawe zolkes #b and with a lytell almaund mylke and do erinne powdour fort and ,safron4 and loke at it be yleesshed #c1 #a ,connat seems to be a kind of marmalade of connes1 or quinces1 from ,fr4 ,coing4 ,chaucer1 v4 ,coines4 ,written quinces ,no4 #cj4 #b ,yolkes1 i4 e4 of ,eggs4 #c yleesshed4 ,v4 ,gloss4 ,,drepee #a4 ,,xix4 ,take blanched ,almandes grynde hem and temper hem up with gode broth take ,oynouns a grete quantite parboyle hem and frye hem and do erto4 take smale bryddes #b parboyle hem and do erto ,pellydore #c and salt4 and a lytel grece4 #a ,drepee4 ,qu4 #b bryddes4 ,birds4 ,per metathesin2 v4 ,r4 in ,indice4 #c ,pellydore4 ,perhaps pellitory4 ,peletour1 #ajd4 ,mawmenee #a4 ,,xx4 ,take a pottel of wyne greke4 and ii4 pounde of sugur take and clarifye the sugur with a qantite of wyne an drawe it thurgh a straynour in to a pot of erthe take flour of ,canell #b4 and medle #c with sum of the wyne an cast to gydre4 take pynes #d with ,dates and frye hem a litell in grece oer in oyle and cast hem to gydre4 take clowes #e an flour of canel hool #f and cast erto4 take powdour gyngur4 canel4 clower1 colour it with saundres a lytel yf hit be nede cast salt erto4 and lat it see2 warly #g with a slowe fyre and not to thyk #h1 take brawn #i of ,capouns yteysed #aj4 oer of ,fesauntes teysed small and cast erto4 #a ,vide ,no4 #aid1 where it is called ,mawmenny4 #b ,flour of ,canell4 ,powder of ,cinamon4 #c medle4 ,mix4 #d pynes4 ,a nut1 or fruit4 ,vide ,gloss4 #e clowes4 ,cloves4 #f hool4 ,whole4 ,how can it be the flour1 or powder1 if whole8 ,qure1 flower of cand for mace4 #g warly4 ,warily1 gently4 #h not to thyk4 ,so as to be too thick2 or perhaps1 not to thicken4 #i brawn4 ,fleshy part4 ,few ,capons are cut now except about ,darking in ,surry2 they have been excluded by the turkey1 a more magnificent1 but perhaps not a better fowl4 #aj yteysed1 or teysed1 as afterwards4 ,pulled in pieces by the fingers1 called teezing ,no4 #cf4 ,this is done now with flesh of turkeys1 and thought better than mincing4 ,vide ,junius1 voce ,tease4 ,,egurdouce #a4 ,,xxi4 ,take ,conynges or ,kydde and smyte hem on pecys rawe4 and frye hem in white grece4 take raysouns of ,coraunce and fry hem take oynouns parboile hem and hewe hem small and fry hem4 take rede wyne suger with powdour of peper4 of gynger of canel4 salt4 and cast erto4 and lat it see with a gode quantite of white grece an serue it forth4 #a ,egurdouce4 ,the term expresses piccante dolce1 a mixture of sour and sweet2 but there is nothing of the former in the composition4 ,vide ,gloss4 ,,capouns ,,in ,,councys #a4 ,,xxii4 ,take ,capons and rost hem right hoot at ey be not half y nouhz and hewe hem to gobettes and cast hem in a pot1 do erto clene broth1 see hem at ey be tendre4 take brede and e self broth and drawe it up yferer #b1 take strong ,powdour and ,safroun and ,salt and cast er to4 take ayrenn and see hem harde4 take out the zolkes and hewe the whyte erinne1 take the ,pot fro e fyre and cast the whyte erinne4 messe the disshes erwith and lay the zolkes hool and flour it with clowes4 #a ,concys seems to be a kind of known sauce4 ,v4 ,gloss4 #b yfere4 ,together4 ,,hares #a ,,in ,,talbotes #b4 ,,xxiii4 ,take ,hares and hewe hem to gobettes and see hem with e blode unwaisshed in broth4 and whan ey buth y nowh3 cast hem in colde water4 pyke and waisshe hem clene4 cole #c the broth and drawe it thurgh a straynour4 take oer blode and cast in boylyng water see it and drawe it thurgh a straynour4 take ,almaundes unblaunched4 waisshe hem and grynde hem and temper it up with the self broth4 cast al in a pot4 tak oynouns and parboile hem smyte hem small and cast hem in to is ,pot4 cast erinne ,powdour fort4 vynegur an salt4 #a ,haares1 ,contents4 ,so again1 ,no4 #bd4 #b ,talbotes4 ,ms4 ,ed4 ,no4 #i1 ,talbotays4 #c ,cole4 ,cool4 ,,hares ,,in ,,papdele #a4 ,,xxiiii4 ,take ,hares parboile hem in gode broth4 cole the broth and waisshe the fleyssh4 cast azeyn #b to gydre4 take obleys #c oer wafrouns #d in stede of lozeyns #e4 and cowche #f in dysshes4 take powdour douce and lay on salt the broth and lay onoward #g an messe forth4 #a ,papdele4 ,qu4 #b azeyn4 ,again4 #c obleys1 called oblat2 for which see ,hearne ad ,lib4 ,nig4 ,i4 p4 #cdd4 ,a kind of ,wafer1 otherwise called ,nebul2 and is the ,french oublie1 oble4 ,leland1 ,collect4 ,,iv4 p4 #aij4 #cbg4 #d wafrouns4 ,wafers4 #e loseyns4 ,vide ,gloss4 #f cowche4 ,lay4 #g onoward4 ,upon it4 ,,connynges ,,in ,,cynee #a4 ,,xxv4 ,take ,connynges and smyte hem on peces4 and see hem in gode broth1 mynce ,oynouns and see hem in grece and in gode broth do erto4 drawe a lyre of brede4 blode4 vynegur and broth do erto with powdour fort4 #a ,cynee4 ,vide ,gloss4 ,,connynges ,,in ,,grauey4 ,,xxvi4 ,take ,connynges smyte hem to pecys4 parboile hem and drawe hem with a gode broth with almandes blanched and brayed4 do erinne sugur and powdour gynger and boyle it and the flessh erwith4 flour it with sugur and with powdour gynger an serue forth4 ,,chykens ,,in ,,gravey4 ,,xxvii4 ,take ,chykens and serue hem the same manere and serue forth4 ,,fylettes #a ,,of ,,galyntyne #b4 ,,xxviii4 ,take fylettes of ,pork and rost hem half ynowh smyte hem on pecys4 drawe a lyour of brede and blode4 and broth and ,vineger4 and do erinne4 see it wele4 and do erinne powdour an salt an messe it forth4 #a ,fylettes4 ,fillets4 #b of ,galyntyne4 ,in ,galyntyne4 ,contents1 rectlus4 ,as for ,galentine1 see the ,gloss4 ,,pygges ,,in ,,sawse ,,sawge #a4 ,,xxix4 ,take ,pigges yskaldid and quarter hem and see hem in water and salt1 take hem and lat hem kele #b4 take persel sawge4 and grynde it with brede and zolkes of ayrenn harde ysode4 temper it up with vyneger sum what thyk4 and1 lay the ,pygges in a vessell4 and the sewe onoward and serue it forth4 #a ,sawge4 ,sage4 ,as several of them are to be used1 these pigs must have been small4 #b kele4 ,cool4 ,,sawse ,,madame4 ,,xxx4 ,take sawge4 persel4 ysope4 and saueray4 quinces4 and peeres #a1 garlek and ,grapes4 and fylle the gees erwith4 and sowe the hole at no grece come out4 and roost hem wel4 and kepe the grece at fallith erof4 take galytyne and grece and do in a possynet1 whan the gees buth rosted ynowh2 take an smyte hem on pecys4 and at tat #b is withinne and do it in a possynet and put erinne wyne if it be to thyk4 do erto powdour of galyngale4 powdour douce and salt and boyle the sawse and dresse e ,gees in disshes and lay e sowe onoward4 #a ,peares4 ,pears4 #b that tat1 i4e4 that that4 ,vide ,gloss4 ,,gees ,,in ,,hoggepot #a4 ,,xxxi4 ,take ,gees and smyte hem on pecys4 cast hem in a ,pot do erto half wyne and half water4 and do erto a gode quantite of ,oynouns and erbest4 ,set it ouere the fyre and couere #b it fast4 make a layour of brede and blode an lay it erwith4 do erto powdour fort and serue it fort4 #a ,hoggepot4 ,hodge-podge4 ,ochepot4 ,ms4 ,ed4 ,no4 #bb4 ,french1 ,hochepot4 ,cotgrave4 ,see ,junii ,enym4 v4 ,hotch-potch4 #b couere4 ,cover4 ,,carnel #a ,,of ,,pork4 ,,xxxii4 ,take the brawnn of ,swyne4 parboile it and grynde it smale and alay it up with zolkes of ayren4 set it ouere #b the fyre with white ,grece and lat it not see to fast4 do erinne ,safroun an powdour fort and messe it forth4 and cast erinne powdour douce1 and serue it forth4 #a ,carnel1 perhaps ,charnel1 from ,fr4 ,chaire4 #b ouere4 ,over4 ,so again1 ,no4 #cc4 ,,chykenns #a ,,in ,,cawdel4 ,,xxxiii4 ,take ,chikenns and boile hem in gode broth and ramme #b hem up4 enne take zolkes of ayrenn an e broth and alye it togedre4 do erto powdour of gynger and sugur ynowh safroun and salt4 and set it ouere the fyre withoute boyllyng4 and serue the ,chykenns hole #c oer ybroke and lay e sowe onoward4 #a ,chikens4 ,contents4 ,so again in the next ,recipe4 #b ramme4 ,qu4 press them close together4 #c hole4 ,whole4 ,,chykens ,,in ,,hocchee #a4 ,,xxxiiii4 ,take ,chykenns and scald hem4 take parsel and sawge withoute eny oere erbes4 take garlec an grapes and stoppe the ,chikenns ful and see hem in gode broth4 so at ey may esely be boyled erinne4 messe hem an cast erto powdour dowce4 #a ,hochee4 ,this does not at all answer to the ,french ,hachis1 or our ,hash2 therefore qu4 ,,for ,,to ,,boile ,,fesauntes4 ,,partruches4 ,,capons ,,and ,,curlewes4 ,,xxxv4 ,take gode broth and do erto the ,fowle4 and do erto hool peper and flour of canel a gode quantite and lat hem see with4 and messe it forth4 and er cast eron ,podour dowce4 ,,blank ,,maunger #a4 ,,xxxvi4 ,take ,capouns and see hem1 enne take hem up4 take ,almandes blaunched4 grynd hem and alay hem up with the same broth4 cast the mylk in a pot4 waisshe rys and do erto and lat it see4 anne take brawn of ,capouns teere it small and do erto4 take white grece sugur and salt and cast erinne4 lat it see4 enne messe it forth and florissh it with aneys in confyt rede oer whyt4 and with ,almaundes fryed in oyle4 and serue it forth4 #a ,blank ,maunger4 ,very different from ours4 ,vide ,gloss4 ,,blank ,,dessorre #a4 ,,xxxvii4 ,take ,almandes blaunched1 grynde hem and temper hem up with whyte wyne1 on fleissh day with broth4 and cast erinne flour of ,rys4 oer amydoun #b1 and lye it erwith4 take brawn of ,capouns yground4 take sugur and salt and cast erto and florissh it with aneys whyte4 take a vessel yholes #c and put in safroun4 and serue it forth4 #a ,blank ,dessorre4 ,v4 ,gloss4 #b ,amydoun4 ,fine wheat flour steeped in water1 strained and let stand to settle1 then drained and dried in the sun2 used for bread or in broths4 ,cotgrave4 ,used in ,no4 #fh for colouring white4 #c yholes4 ,qure4 ,,morree #a4 ,,xxxviii4 ,take ,almandes blaunched1 waisshe hem4 grynde hem4 and temper hem up with rede wyne1 and alye hem with flour of ,rys4 do erto ,pynes yfryed4 and colour it with saundres4 do erto powdour fort and powdour douce and salt1 messe it forth and flour it #b with aneys confyt whyte4 #a ,morree4 ,ms4 ,ed4 #cg4 murrey4 ,ibid4 ,,ii4 #bf4 morrey2 probably from the mulberries used therein4 #b flour it4 ,flourish it4 ,,charlet #a4 ,,xxxix4 ,take ,pork and see it wel4 hewe it smale4 cast it in a panne4 breke ayrenn and do erto and swyng #b it wel togyder4 do erto ,cowe mylke and ,safroun and boile it togyder4 salt it messe it forth4 #a ,charlet2 probably from the ,french1 chair4 ,qu4 ,minced ,meat1 and the next article1 ,forced ,meat4 #b swyng4 ,shake1 mix4 ,,charlet ,,yforced4 ,,xx4,,ii4 ,take mylke and see it1 and swyng erwith zolkes of ,ayrenn and do erto4 and powdour of gynger suger4 and ,safroun and cast erto4 take the ,charlet out of the broth and messe it in dysshes1 lay the sewe onoward4 flour it with powdour douce4 and serue it forth4 ,,cawdel ,,ferry #a4 ,,xx4,,ii4 ,i4 ,take flour of ,payndemayn #b and gode wyne4 and drawe it togydre4 do erto a grete quantite of ,sugur cypre4 or hony clarified1 and do erto safroun4 boile it4 and whan it is boiled1 alye it up with zolkes of ayrenn4 and do erto salt and messe it forth4 and lay eron sugur and powdour gyngur4 #a ferry4 ,qure4 ,we have ,carpe in ,ferry1 ,lel4 ,coll4 ,,vi4 p4 #ba4 #b ,payndemayn4 ,white bread4 ,chaucer4 ,,jusshell #a4 ,,xx4,,ii4 ,,iii4 ,take brede ygrated and ayrenn and swyng it togydre4 do erto safroun1 sawge4 and salt4 cast broth4 erto4 boile it messe it forth4 #a ,jusshell4 ,see also next number4 ,jussell1 ,ms4 ,ed4 #ba1 where the ,recipe is much the same4 ,lat4 ,juscellam1 which occurs in the old scholiast on ,juvenal iv4 #bc2 and in ,apicius1 v4 #c4 ,vide ,du ,fresne1 v4 ,jusselium and ,juscellum1 where the composition consists of vinum1 ova1 and sagmea1 very different from this4 ,faber in ,thesauro cites ,juscellum ,gallin from ,theod4 ,priscianus4 ,n4,b4 ,no4 ,,xx4,,ii4 ,,ii4 is omitted both here and in the ,contents4 ,,jusshell ,,enforced #a4 ,,xx4,,ii4 ,,iiii4 ,take and do erto as to charlet yforced4 and serue it forth4 #a ,jusshell enforced4 ,as the ,charlet yforced here referred to was made of pork1 compare ,no4 #dj with ,no4 #ci4 ,so in ,theod4 ,priscian we have ,jussetlum ,gallin4 ,,mortrews #a4 ,,xx4,,ii4 ,v4 ,take hennes and ,pork and see hem togyder4 take the lyre of ,hennes and of the ,pork1 and hewe it small and grinde it all to doust #b4 take brede ygrated and do erto1 and temper it with the self broth and alye it with zolkes of ayrenn1 and cast eron powdour fort1 boile it and do erin powdour of gyngur sugur4 safroun and salt4 and loke er it be stondyng #c1 and flour it with powdour gynger4 #a ,mortrews4 ,vide ,gloss4 #b doust4 ,dust1 powder4 #c stondyng4 ,stiff1 thick4 ,,mortrews ,,blank4 ,,xx4,,ii4 ,,vi4 ,take ,pork and ,hennes and see hem as to fore4 bray almandes blaunched1 and temper hem up with the self broth4 and alye the fleissh with the mylke and white flour of ,rys4 and boile it4 do erin powdour of gyngur sugar and look at it be stondyng4 ,,brewet ,,of ,,almony #a4 ,,xx4,,ii4 ,,vii4 ,take ,conynges or kiddes and hewe hem small on moscels #b oer on pecys4 parboile hem with the same broth1 drawe an almaunde mylke and do the fleissh erwith1 cast erto powdour galyngale of gynger with flour of ,rys4 and colour it wi alkenet4 boile it1 salt it4 messe it forth with sugur and powdour douce4 #a ,almony4 ,almaine1 or ,germany4 ,almany4 ,fox1 part ,i4 p4 #bci4 ,alamanie4 ,chron4 ,sax4 p4 #bdb4 ,v4 ad ,no4 #ga4 #b moscels4 ,morsels4 ,,peiouns #a ,,ystewed4 ,,xx4,,ii4 ,,viii4 ,take peions and stop hem with garlec ypylled and with gode erbes ihewe4 and do hem in an erthen pot4 cast erto gode broth and whyte grece4 ,powdour fort4 safroun verious salt4 #a ,peiouns1 ,pejons1 i4 e4 ,pigeons1 j is never written here in the middle of a word4 ,,loseyns #a4 ,,xx4,,ii4 ,,ix4 ,take gode broth and do in an erthen pot1 take flour of payndemayn and make erof past with water4 and make erof thynne foyles as paper #b with a roller1 drye it harde and see it in broth take ,chese ruayn #c grated and lay it in disshes with powdour douce4 and lay eron loseyns isode as hoole as ou mizt #d4 and above powdour and chese1 and so twyse or thryse1 serue it forth4 #a ,loseyns4 ,vide in ,gloss4 #b foyles as paper4 ,leaves of paste as thin as paper4 #c ,chese ruyan4 #aff4 ,vide ,gloss4 #d mizt4 ,might1 i4e4 can4 ,,tartlettes #a4 ,,xx4,,ii4 ,x4 ,take pork ysode and grynde it small with safroun1 medle it with ayrenn and raisons of coraunce and powdour fort and salt1 and make a foile of dowhz #b and close the fars #c erinne4 cast e ,tartletes in a ,panne with faire water boillyng and salt1 take of the clene ,flessh withoute ayren bolle it in gode broth4 cast erto powdour douce and salt1 and messe the tartletes in disshes helde #d the sewe eronne4 #a ,tarlettes4 ,tartletes in the process4 #b foile of dowhz1 or dowght4 ,a leaf of paste4 #c fars4 ,forced-meat4 #d helde4 ,cast4 ,,pynnonade #a4 ,,xx4,,ii4 ,,xi4 ,take ,almandes iblaunched and drawe hem sumdell thicke #b with gode broth oer with water and set on the fire and see it1 cast erto zolkes of ayrenn ydrawe4 take ,pynes yfryed in oyle oer in grece and erto white ,powdour douce1 sugur and salt4 colour it wi alkenet a lytel4 #a ,pynnonade4 ,so named from the ,pynes therein used4 #b sumdell thicke4 ,somewhat thick1 thickish4 ,,rosee #a4 ,,xx4,,ii4 ,,xii4 ,take thyk mylke as to fore welled #b4 cast erto sugur a gode porcioun pynes4 ,dates ymynced4 canel4 powdour gynger and see it1 and alye it with flores of white ,rosis1 and flour of rys1 cole it1 salt it messe it forth4 ,if ou wilt in stede of ,almaunde mylke1 take swete cremes of kyne4 #a ,rosee4 ,from the white roles therein mentioned4 ,see ,no4 #da4 in ,mi4 ,ed4 but ,no4 #dg there is totally different4 #b welled1 f4 willed2 directed4 ,,cormarye #a4 ,,xx4,,ii4 ,,xiii4 ,take ,colyandre #b1 ,caraway smale grounden1 ,powdour of ,peper and garlec ygrounde in rede wyne1 medle alle ise #c togyder and salt it1 take loynes of ,pork rawe and fle of the skyn1 and pryk it wel with a knyf and lay it in the sawse1 roost erof what ou wilt1 kepe at at fallith erfro in the rosting and see it in a possynet with faire broth1 serue it forth wit e roost anoon #d4 #a ,cormarye4 ,qure4 #b ,golyandre4 ,coriander4 #c ise4 ,these4 #d anoon4 ,immediately4 ,,newe ,,noumbles ,,of ,,deer4 ,,xx4,,ii4 ,,xiiii4 ,take noumbles and waisshe hem clene with water and salt and perboile hem in water4 take hem up an dyce hem4 do with hem as with ooer noumbles4 ,,nota4 ,,xx4,,ii4 ,,xv4 ,the ,loyne of the ,pork1 is fro the hippe boon to the hede4 ,,nota4 ,,xx4,,ii4 ,,xvi4 ,the fyletes buth two1 that buth take oute of the ,pestels #a4 #a ,pestels4 ,legs4 ,,spynee #a4 ,,xx4,,ii4,,xvii4 ,take and make gode thik ,almaund mylke as tofore4 and do erin of flour of hawthorn #b4 and make it as a rose4 serue it forth4 #a ,spynee4 ,as made of ,haws1 the berries of ,spines1 or ,hawthorns4 #b ,hawthern4 ,hawthorn4 ,,chyryse #a ,,xx4,,ii4 ,,xviii4 ,take ,almandes unblanched1 waisshe hem1 grynde hem1 drawe hem up with gode broth4 do erto thridde part of chiryse4 e stones4 take oute and grynde hem smale1 make a layour of gode brede an powdour and salt and do erto4 colour it with sandres so that it may be stondyng1 and florish it with aneys and with cheweryes1 and strawe eruppon and serue it forth4 #a ,chyryse4 ,chiryse in the process4 ,cheriseye4 ,ms4 ,ed4 ,,ii4 #ah4 ,chiryes there are cherries4 ,and this dish is evidently made of ,cherries1 which probably were chiefly imported at this time from ,flanders1 though they have a ,saxon name1 ,anglo-,saxon3 cyrre4 ,,payn ,,fondew #a4 ,,xx4,,ii4 ,,xix4 ,take brede and frye it in grece oer in oyle1 take it and lay it in rede wyne4 grynde it with raisouns take hony and do it in a pot and cast erinne gleyres #b of ayrenn wi a litel water and bete it wele togider with a sklyse #c4 set it ouer the fires and boile it4 and whan the hatte #d arisith to goon #e ouer1 take it adoun and kele it1 and whan it is er clarified2 do it to the oere with sugur and spices4 salt it and loke it be stondyng1 florish it with white coliaundre in confyt4 #a foundewe4 ,contents4 ,it seems to mean dissolved4 ,v4 found in ,gloss4 #b gleyres4 ,whites4 #c ,sklyse4 ,slice4 #d hatte4 ,seems to mean bubling or wallop4 #e goon4 ,go4 ,,crotoun #a4 ,,xx4,,iii4 ,take the offal of ,capouns oer of oere briddes4 make hem clene and parboile hem4 take hem up and dyce hem4 take swete cowe mylke and cast erinne4 and lat it boile4 take ,payndemayn #b and of e self mylke and drawe thurgh a cloth and cast it in a pot and lat it see1 take ayren ysode4 hewe the white and cast erto1 and alye the sewe with zolkes of ayren rawe4 colour it with safron4 take the zolkes and fry hem and florish hem erwith and with powdour douce4 #a ,crotoun4 ,ms4 ,ed4 #bd4 has ,craytoun1 but a different dish4 #b ,payndemayn4 ,whitebread4 ,v4 ad ,no4 #da4 ,,vyne ,,grace #a4 ,,xx4,,iii4 ,i4 ,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 gode poudours an salt1 an serue it forth4 #a ,vyne ,grace4 ,named probably from grees1 wild swine1 and the mode of dressing in wine4 ,v4 ,gloss4 voce ,vyne grace4 ,,fonnell #a4 ,,xx4,,iii4 ,,ii4 ,take ,almandes unblaunched4 grynde hem and drawe hem up with gode broth1 take a lombe #b or a kidde and half rost hym4 or the ridde #c part1 smyte hym in gobetes and cast hym to the mylke4 take smale briddes yfasted and ystyned #d4 and do erto sugur1 powdour of canell and salt1 take zolkes of ayrenn harde ysode and cleeue #e a two and ypaunced #f with flour of canell and florish e sewe above4 take alkenet fryed and yfoundred #g and droppe above with a feur #h and messe it forth4 #a ,fonnell4 ,nothing in the recipe leads to the etymon of this multifarious dish4 #b ,lombe4 ,lamb4 #c thridde4 ,third1 per metathesin4 #d yfasted and ystyned4 #e cleeue4 cloven4 #f ypaunced4 pounced4 #g yfoundred4 melted1 dissolved4 #h fe'4 feather4 ,,douce ,,ame #a4 ,,xx4,,iii4 ,,iii4 ,take gode ,cowe mylke and do it in a pot4 take parsel4 sawge4 ysope4 saueray and ooer gode herbes4 hewe hem and do hem in the mylke and see hem4 take capouns half yrosted and smyte hem on pecys and do erto pynes and hony clarified4 salt it and colour it with safroun an serue it forth4 #a ,douce ,ame4 ,quasi1 a delicious dish4 ,v4 ,blank ,desire in ,gloss4 ,titles of this tissue occur in ,apicius4 ,see ,humelberg4 p4 #b4 ,,connynges ,,in ,,cyrip #a4 ,,xx4,,iii4 ,,iiii4 ,take ,connynges and see hem wel in good broth4 take wyne greke and do erto with a porcioun of vyneger and flour of canel1 hoole clowes quybibes hoole1 and ooer gode spices with raisouns coraunce and gyngyner ypared and ymynced4 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 forth4 #a ,cyrip4 ,in the process ,siryppe4 ,cirypp1 ,contents4 ,sirop or ,sirup1 as #acc4 ,syryp1 #acb4 ,,leche ,,lumbard #a4 ,,xx4,,iii4 ,v4 ,take rawe ,pork and pulle of the skyn4 and pyke out e skyn synewes and bray the ,pork in a morter with ayrenn rawe do erto suger1 salt1 raysouns coraunce1 dates mynced1 and powdour of ,peper powdour gylofre4 an do it in a bladder1 and lat it see til it be ynowhz4 and whan it is ynowh1 kerf it leshe it #b in likenesse of a peskodde #c1 and take grete raysouns and grynde hem in a morter1 drawe hem ,up wi rede wyne1 do erto mylke of almaundes colour it with saunders an safroun4 and do erto powdour of peper an of gilofre and boile it4 and whan it is iboiled2 take powdour of canel and gynger1 and temper it up with wyne4 and do alle ise thynges togyder4 and loke at it be rennyns #d1 and lat it not see after that it is cast togyder1 an serue it forth4 #a ,leche ,lumbard4 ,so called from the country4 ,randle ,home says1 ,leach is a kind of jelly made of cream1 ising-glass1 sugar and almonds1 with other compounds4 #b ,leshe it4 ,vide ,gloss4 #c ,peskodde4 ,hull or pod of a pea4 #d rennyns4 ,perhaps thin1 from the old renne1 to run4 ,vide ,gloss4 ,,connynges ,,in ,,clere ,,broth4 ,,xx4,,iii4 ,,vi4 ,take ,connynges and smyte hem in gobetes and waissh hem and do hem in feyre water and wyne1 and see hem and skym hem4 and whan ey buth isode pyke hem clene1 and drawe the broth thurgh a straynour and do the flessh erwith in a ,possynet and styne it #a4 and do erto vynegur and powdour or gynger and a grete quantite and salt after the last boillyng and serue it forth4 #a styne it4 ,close it4 ,v4 ,gloss4 ,,payn ,,ragoun #a4 ,,xx4,,iii4 ,,vii4 ,take hony suger and clarifie it togydre4 and boile it with esy fyre1 and kepe it wel fro brennyng and whan it hath yboiled a while2 take up a drope #b erof wi y fyngur and do it in a litel water and loke if it hong #c togydre4 and take it fro the fyre and do erto the thriddendele #d an powdour gyngener and stere #e it togyder til it bigynne to thik and cast it on a wete #f table4 lesh it and serue it forth with fryed mete on flessh dayes or on fysshe dayes4 #a ,payn ragoun4 ,it is not at all explained in the ,recipe4 #b ,drope4 ,drop4 #c hong4 ,hing1 or hang4 #d thriddendele4 ,third part1 perhaps1 of brede1 i4 e4 of bread1 may be casually omitted here4 ,v4 ,gloss4 #e stere4 stir4 #f wete4 wet4 ,,lete ,,lardes #a4 ,,xx4,,iii4 ,,viii4 ,take parsel and grynde with a ,cowe mylk1 medle it with ayrenn and lard ydyced take mylke after at ou hast to done #b and myng #c erwith4 and make erof dyuerse colours4 ,if ou wolt have zelow1 do erto safroun and no parsel4 ,if ou wolt have it white2 noner parsel ne safroun but do erto amydoun4 ,if ou wilt have rede do erto sandres4 ,if ou wilt have pownas #d do erto turnesole #e4 ,if ou wilt have blak do erto blode ysode and fryed4 and set on the fyre in as many vessels as ou hast colours erto and see it wel and lay ise colours in a cloth first oon4 and sithen anoer upon him4 and sithen the ridde and the ferthe4 and presse it harde til it be all out clene4 ,and whan it is al colde1 lesh it thynne1 put it in a panne and fry it wel4 and serue it forth4 #a ,lete ,lardes4 ,lards in form of ,dice are noticed in the process4 ,see ,lel4 ,coll4 ,,vi4 p4 #e4 ,lete is the ,fr4 ,lait1 milk4 ,v4 ,no4 #ha4 or ,brit4 ,llaeth4 ,hence1 perhaps1 ,lethe ,cpyrus and ,lethe ,rube4 ,lel4 ,coll4 ,,iv4 p4 #bbg4 ,but ,,vi4 p4 #e1 it is ,leche4 #b to done1 i4 e4 done4 #c myng4 mix4 #d pownas4 ,qu4 #e turnesole4 ,not the flower ,heliotrope1 but a drug4 ,northumb4 ,book1 p4 #c4 #ai4 ,i suppose it to be ,turmeric4 ,v4 ,brooke's ,nat4 ,hist4 of ,vegetables1 p4 #i4 where it is used both in victuals and for dying4 ,,furmente ,,with ,,porpays #a4 ,,xx4,,iii4 ,,ix4 ,take ,almandes blanched4 bray hem and drawe hem up with faire water1 make furmente as before #b and cast er furmente erto4 messe it with ,porpays4 #a ,porpays4 ,porpeys1 ,contents1 and so ,no4 #aaf4 ,porpus4 #b as before4 ,this is the first mention of it4 ,,perrey ,,of ,,pesoun #a4 ,,xx4,,iii4 ,x4 ,take pesoun and see hem fast and covere hem til ei berst4 enne take up hem and cole hem thurgh a cloth4 take oynouns and mynce hem and see hem in the same sewe and oile erwith1 cast erto sugur1 salt and safroun1 and see hem wel eratt erafter and serue hem forth4 #a ,perrey of ,pesoun1 i4e4 ,peas4 ,perrey seems to mean pulp3 vide ,no4 #gc4 ,mr4 ,ozell in ,rabelais1 ,,iv4 c4 #fj4 renders ,puree de pois by ,peas soup4 ,,peson ,,of ,,almayne #a4 ,,xx4,,iii4 ,,xi ,take white pesoun1 waisshe hem see hem a grete while1 take hem and cole hem thurgh a cloth1 waisshe hem in colde water til the hulles go off1 cast hem in a pot and couere at no breth #b go out4 and boile hem right wel4 and cast erinne gode mylke of allmandes and a pertye of flour of ,rys wi powdour gynger safroun4 and salt4 #a ,almayne4 ,germany2 called ,almony ,no4 #dg4 #b breth4 ,breath1 air1 steam4 ,ms4 ,ed4 ,no4 #b4 ,,chyches #a4 ,,xx4,,iii4 ,,xii4 ,take chiches and wry hem #b in ashes all nyzt1 oer lay hem in hoot aymers #c1 at morrowe #d1 waisshe hem in clene water and do hem ouer the fire with clene water4 see hem up and do erto oyle1 garlec1 hole safroun4 powdour fort and salt1 see it and messe it forth4 #a ,chyches4 ,vici1 vetches4 ,in ,fr4 ,chiches4 #b ,wry hem4 ,dry hem1 or cover hem4 ,chaucer1 v4 wrey4 #c ,aymers4 ,embers2 of which it is evidently a corruption4 #d at morrowe4 ,next ,morning4 ,,frenche #a4 ,,xx4,,iii4 ,,xiii4 ,take and see white peson and take oute e perrey #b parboile erbis hewe hem grete cast hem in a pot with the perrey pulle oynouns see hem hole wel in water do hem to e ,perrey with oile salt1 colour it with safroun messe it and cast eron powdour douce4 #a ,frenche4 ,contents have it more fully1 ,frenche ,owtes4 ,v4 ad ,no4 #f4 #b ,perrey4 ,pulp4 ,v4 ad ,no4 #gj4 ,,makke #a4 ,,xx4,,iii4 ,,xiiii4 ,take drawen benes and see hem wel4 take hem up of the water and cast hem in a morter grynde hem al to doust til ei be white as eny mylk1 chawf #b a litell rede wyne1 cast eramong in e gryndyng1 do erto salt1 leshe it in disshes4 anne take ,oynouns and mynce hem smale and see hem in oile til ey be al broun #c4 and florissh the disshes therwith4 and serue it forth4 #a ,makke4 ,ignotum4 #b ,chawf4 ,warm4 #c broun4 ,brown4 ,,aquapatys #a4 ,,xx4,,iii4 ,,xv4 ,pill garlec and cast it in a pot with water and oile4 and see it1 do erto safroun1 salt1 and powdour fort and dresse it forth hool4 #a ,aquapatys4 ,aquapates1 ,contents4 ,perhaps named from the water used in it4 ,,salat4 ,,xx4,,iii4 ,,xvi4 ,take persel1 sawge1 garlec1 chibolles1 oynouns1 leek1 borage1 myntes1 porrectes #a1 fenel and ton tressis #b1 rew1 rosemarye1 purslarye #c1 laue and waische hem clene1 pike hem1 pluk hem small wi yn #d honde and myng hem wel with rawe oile4 lay on vynegur and salt1 and serue it forth4 #a ,porrectes4 ,fr4 ,porrette4 #b ,ton tressis4 ,cresses4 ,v4 ,gloss4 #c ,purslarye4 ,purslain4 #d yn4 thine4 ,,fenkel ,,in ,,soppes4 ,,xx4,,iii4 ,,xvii4 ,take blades of ,fenkel4 shrede hem not to smale1 do hem to see in water and oile and oynouns mynced erwith4 do erto safroun and salt and powdour douce1 serue it forth1 take brede ytosted and lay the sewe onoward4 ,,clat #a4 ,,xx4,,iii4 ,,xviii4 ,take elena campana and see it water #b4 take it up and grynde it wel in a morter4 temper it up with ayrenn safroun and salt and do it ouer the fire and lat it not boile4 cast above powdour douce and serue it forth4 #a ,clat4 ,qu4 #b water2 r4 in water1 as in ,no4 #gi4 ,,appulmoy #a4 ,,xx4,,iii4 ,,xix4 ,take ,apples and see hem in water1 drawe hem thurgh a straynour4 take almaunde mylke hony and flour of ,rys1 safroun and powdour fort and salt4 and see it stondyng #b4 #a ,appulmoy4 ,appulmos4 ,ms4 ,ed4 ,no4 #ag4 named from the apples employed4 ,v4 ,no4 #adi4 #b stondyng4 thick4 ,,slete #a ,,soppes4 ,,xx4,,iiii4 ,take white of ,lekes and slyt hem1 and do hem to see in wyne1 oile and salt1 rost brede and lay in dysshes and the sewe above and serue it forth4 #a ,slete4 slit4 ,,letelorye #a4 ,,xx4,,iiii4 ,i4 ,take ,ayrenn and wryng hem thurgh a styunour and do erto cowe mylke with butter and safroun and salt and see it wel4 leshe it4 and loke at it be stondyng4 and serue it forth4 #a ,letelorye4 ,the latter part of the compound is unknown1 the first is ,fr4 ,lait1 milk4 ,vide ,no4 #fh4 ,,sowpes ,,dorry #a4 ,,xx4,,iiii4 ,,ii4 ,take ,almaundes brayed1 drawe hem up with wyne4 ooile it1 cast eruppon safroun and salt1 take brede itosted in wyne4 lay erof a leyne #b and anoer of e sewe and alle togydre4 florish it with sugur powdour gyngur and serue it forth4 #a ,sowpes ,dorry4 ,sops endorsed4 ,v4 ,dorry in ,gloss4 #b ,a leyne4 a layer4 ,,rape #a4 ,,xx4,,iiii4 ,,iii4 ,take half fyges and half raisouns pike hem and waisshe hem in water skalde hem in wyne4 bray hem in a morter1 and drawe hem thurgh a straynour4 cast hem in a pot and erwi powdour of peper and ooer good powdours4 alay it up with flour of ,rys4 and colour it with saundres4 salt it4 messe it forth4 #a ,rape4 ,a dissyllable1 as appears from ,rapey in the ,contents4 ,rapy1 ,ms4 ,ed4 ,no4 #di4 ,rapee1 ibid4 ,,ii4 #bh4 ,,sawse ,,sarzyne #a4 ,,xx4,,iiii4 ,,iiii4 ,take heppes and make hem clene4 take ,almaundes blaunched1 frye hem in oile and bray hem in a morter with heppes4 drawe it up with rede wyne1 and do erin sugur ynowhz with ,powdour fort1 lat it be stondyng1 and alay it with flour of ,rys4 and colour it with alkenet and messe it forth4 and florish it with ,pomme garnet4 ,if ou wilt in flesshe day4 see ,capouns and take the brawnn and tese hem smal and do erto4 and make the lico #b of is broth4 #a ,sawse ,sarzyne4 ,sause4 ,contents4 ,saracen1 we presume1 from the nation or people4 ,there is a ,recipe in ,ms4 ,ed4 ,no4 #ed for a ,bruet of ,sarcynesse1 but there are no pomgranates concerned4 #b lico4 liquor4 ,,cr,,me ,,of ,,almaundes4 ,,xx4,,iiii4 ,v4 ,take ,almaundes blaunched1 grynde hem and drawe hem up thykke1 set hem ouer the fyre boile hem4 set hem adoun and spryng #a hem wicii ,vyneger1 cast hem abrode uppon a cloth and cast uppon hem sugur4 whan it is colde gadre it togydre and leshe it in dysshes4 #a spryng4 sprinkle4 ,,grewel ,,of ,,almaundes4 ,,xx4,,iiii4 ,,vi4 ,take ,almaundes blaunched1 bray hem with oot meel #a4 and draw hem up with water4 cast eron ,safroun salt c4 #a oot meel4 oat-meal4 ,,cawdel ,,of ,,almaund ,,mylk4 ,,xx4,,iiii4 ,,vii4 ,take ,almaundes blaunched and drawe hem up with wyne1 do erto powdour of gyngur and sugur and colour it with ,safroun4 boile it and serue it forth4 ,,jowtes #a ,,of ,,almaund ,,mylke4 ,,xx4,,iiii4 ,,viii4 ,take erbes1 boile hem1 hewe hem and grynde hem smale4 and drawe hem up with water4 set hem on the fire and see the rowtes with the mylke4 and cast eron sugur salt4 serue it forth4 #a ,jowtes4 ,v4 ad ,no4 #fj4 ,,fygey #a4 ,,xx4,,iiii4 ,,ix4 ,take ,almaundes blanched1 grynde hem and drawe hem up with water and wyne3 quarter fygur hole raisouns4 cast erto powdour gyngur and hony clarified4 see it wel salt it1 and serue forth4 #a ,fygey4 ,so named from the figs therein used4 ,a different ,recipe1 ,ms4 ,ed4 ,no4 #c1 has no figs4 ,,pochee #a4 ,,xx4,,iiii4 ,x4 ,take ,ayrenn and breke hem in scaldyng hoot water4 and whan ei bene sode ynowh4 take hem up and take zolkes of ayren and rawe mylke and swyng hem togydre1 and do erto powdour gyngur safroun and salt1 set it ouere the fire1 and lat it not boile1 and take ayrenn isode cast e sew onoward4 serue it forth4 #a ,pochee4 ,poached eggs4 ,very different from the present way4 ,,brewet ,,of ,,ayrenn4 ,,xx4,,iiii4 ,,xi4 ,take ayrenn1 water and butter1 and see hem yfere with safroun and gobettes of chese4 wryng ayrenn thurgh a straynour4 whan the water hath soden awhile3 take enne the ayrenn and swyng hem with verious4 and cast erto4 set it ouere the fire and lat it not boile4 and serue it forth4 ,,macrows #a4 ,,xx4,,iiii4 ,,xii4 ,take and make a thynne foyle of dowh4 and kerve it on peces1 and cast hem on boillyng water see it wele4 take chese and grate it and butter cast bynethen and above as losyns4 and serue forth4 #a ,macrows4 ,maccherone1 according to the ,recipe in ,altieri1 corresponds nearly enough with our process2 so that this title seems to want mending1 and yet ,i know not how to do it to satisfaction4 ,,tostee #a4 ,,xx4,,iiii4 ,,xiii4 ,take wyne and hony and found it #b togyder and skym it clene4 and see it long1 do erto powdour of gyngur4 peper and salt1 tost brede and lay the sew erto4 kerue pecys of gyngur and flour it erwith and messe it forth4 #a ,tostee4 ,so called from the toasted bread4 #b found it4 mix it4 ,,gyngawdry #a4 ,,xx4,,iiii4 ,,xiiii4 ,take the ,powche #b and the ,lyuour #c of haddok1 codlyng and hake #d and of ooer fisshe1 parboile hem1 take hem and dyce hem small1 take of the self broth and wyne1 a layour of brede of galyntyne with gode powdours and salt1 cast at fysshe erinne and boile it4 do erto amydoun4 colour it grene4 #a ,gyngawdry4 ,qu4 #b ,powche4 ,crop or stomach4 #c ,lyuour4 ,liver4 ,v4 ,no4 #acg4 #d ,hake4 ,asellus alter1 sive ,merlucius1 ,aldrov4 ,so ,mr4 ,ray4 ,see ,pennant1 ,,iii4 p4 #aef4 ,,erbowle #a4 ,,xx4,,iiii4 ,,xv4 ,take bolas and scald hem with wyne and drawe hem with #b a straynour do hem in a pot1 clarify hony and do erto with powdour fort4 and flour of ,rys4 ,salt it florish it with whyte aneys4 serue it forth4 #a ,erbowle4 ,perhaps from the ,belas1 or ,bullace employed4 #b with1 i4e4 thurgh or thorough4 ,,resmolle #a4 ,,xx4,,iiii4 ,,xvi4 ,take ,almaundes blaunched and drawe hem up with water and alye it with flour of ,rys and do erto powdour of gyngur sugur and salt1 and loke it be not stondyng #b1 messe it and serue it forth4 #a ,resmolle4 ,from the ,rice there used2 for ,ms4 ,ed4 ,,ii4 ,no4 #e4 has ,rysmoyle1 where moyle seems to be ,fr4 moile1 as written also in the ,roll4 ,rice molens potage4 ,lel4 ,coll4 ,,vi4 p4 #bf4 #b ,not stondyng4 ,thin1 diluted4 ,v4 ,no4 #ih4 ,not to too stondyng1 #aba4 ,,vyaunde ,,cypre #a4 ,,xx4,,iiii4 ,,xvii4 ,take oot mele and pike out the stones and grynde hem smal1 and drawe hem thurgh a straynour4 take mede oer wyne ifonded in sugur and do ise erinne4 do erto powdour and salt1 and alay it with flour of ,rys and do at it be stondyng4 if thou wilt on flesh day2 take hennes and pork ysode grynde hem smale and do erto4 messe it forth4 #a ,cypre4 ,cipre1 ,contents here and ,no4 #ih4 ,,vyande ,,cypre ,,of ,,samoun #a4 ,,xx4,,iiii4 ,,xviii4 ,take ,almandes and bray hem unblaunched4 take calwar #b ,samoun and see it in lewe water #c drawe up yn ,almandes with the broth4 pyke out the bones out of the fyssh clene grynde it small cast y mylk at togyder alye it with flour of ,rys1 do erto powdour fort1 sugur salt colour it with alkenet loke at hit be not stondyng and messe it forth4 #a ,samoun4 ,salmon4 #b calwar4 ,salwar1 ,no4 #afg4 ,r4 ,holme says1 ,calver is a term used to a ,flounder when to be boiled in oil1 vinegar1 and spices and to be kept in it4 ,but in ,lancashire ,salmon newly taken and immediately dressed is called ,calver ,salmon3 and in ,littleton ,salar is a young salmon4 #c lewe water4 warm4 ,v4 ,gloss4 ,,vyannd ,,ryal4 ,,xx4,,iiii4 ,,xix4 ,take wyne greke1 oer rynysshe wyne and hony clarified erwith4 take flour of rys powdour of ,gyngur o of peper canel4 oer flour of canel4 powdour of clowes1 safroun4 sugur cypre4 mylberyes1 oer saundres4 medle alle ise togider4 boile it and salt it4 and loke at it be stondyng4 ,,compost #a4 ,c4 ,take rote of parsel4 pasternak of rasenns #b4 scrape hem waisthe hem clene4 take rapes caboches ypared and icorne #c4 take an erthen panne with clene water set it on the fire4 cast all ise erinne4 whan ey buth boiled cast erto peeres parboile hem wel4 take ise thynges up lat it kele on a fair cloth1 do erto salt whan it is colde in a vessel take vineger powdour safroun do erto4 lat alle ise thinges lye erin al nyzt oer al day1 take wyne greke and hony clarified togider lumbarde mustard raisouns corance al hool4 grynde powdour of canel powdour douce4 aneys hole4 fenell seed4 take alle ise thynges cast togyder in a pot of erthe4 and take erof whan ou wilt serue forth4 #a ,compost4 ,a composition to be always ready at hand4 ,holme1 ,,iii4 p4 #gh4 ,lel4 ,coll4 ,,vi4 p4 #e4 #b ,pasternak of rasenns4 ,qu4 #c ypared and icorne4 ,the first relates to the ,rapes1 the second to the ,caboches1 and means carved or cut in pieces4 ,,gele #a ,,of ,,fyssh4 ,c4 ,i4 ,take ,tenches1 pykes #b1 eelys1 turbut and plays #c1 kerue hem to pecys4 scalde hem waische hem clene4 drye hem with a cloth do hem in a panne do erto half vyneger half wyne see it wel4 take the ,fysshe and pike it clene1 cole the broth thurgh a cloth into a erthen panne4 do erto powdour of pep and safroun ynowh4 lat it see and skym it wel whan it is ysode dof #d grees clene1 cowche fisshes on chargeours cole the sewe thorow a cloth onoward serue it forth4 #a ,gele4 ,jelly4 ,gelee1 ,contents here and in the next ,recipe4 ,gely1 ,ms4 ,ed4 ,no4 #ee1 which presents us with much the same prescription4 #b ,it is commonly thought this fish was not extant in ,england till the reign of ,h4 ,,viii42 but see ,no4 #ajg4 #aji4 #aad4 ,so ,lucys1 or ,tenchis1 ,ms4 ,ed4 ,,ii #a4 #c4 ,pygus or ,tenchis1 ,,ii4 #b4 ,pikys1 #cc ,chaucer1 v4 ,luce2 and ,lel4 ,coll4 ,,iv4 p4 #bbf4 ,,vi4 p4 #a4 #e4 ,luce salt4 ,ibid4 p4 #f4 ,mr4 ,topham's ,ms4 written about #abcj1 mentions ,lupos aquaticos five ,luceas amongst the fish which the fishmonger was to have in his shop4 ,they were the arms of the ,lucy family so early as ,edw4 ,i4 ,see also ,pennant's ,zool4 ,,iii4 p4 #bhj1 #daj4 #c ,plays4 ,plaise1 the fish4 #d ,dof1 i4 e4 do of4 ,,gele ,,of ,,flessh4 ,c4 ,,ii4 ,take swyner feet snowter and the eerys #a4 capouns4 connynges calues fete4 wiasche hem clene4 do hem to see in the riddel #b of wyne vyneger and water and make forth as bifore4 #a ,eerys4 ,ears4 #b ,thriddel4 ,v4 ad ,no4 #fg4 ,,chysanne #a4 ,c4 ,,iii4 ,take ,roches4 hole ,tenches and plays sinyte hem to gobettes4 fry hem in oyle blaunche almaundes4 fry hem cast wyne of vyneger er pridde part erwith fyges drawen do erto powdour fort and salt4 boile it4 lay the ,fisshe in an erthen panne cast the sewe erto4 see oynouns ymynced cast erinne4 kepe hit and ete it colde4 #a ,chysanne4 ,qu4 ,,congur #a ,,in ,,sawse4 ,c4 ,,iiii4 ,take the ,conger and scald hym4 and smyte hym in pecys see hym4 take parsel4 mynt4 peleter4 rosmarye4 a litul sawge4 brede and salt1 powdour fort and a litel garlec1 clower a lite1 take and grynd it wel1 drawe it up with vyneger thurgh a clot4 cast the fyssh in a vessel and do e sewe onoward serue it forth4 #a ,congur4 ,the ,eel called ,congre4 ,sawce1 ,contents here1 and ,no4 #aje1 #ajf4 ,,rygh #a ,,in ,,sawse4 ,c4 ,v4 ,take ,ryghzes and make hem clene and do hem to see1 pyke hem clene and frye hem in oile4 take ,almandes and grynde hem in water or wyne1 do erto almandes blaunched hole fryed in oile4 coraunce see the lyour grynde it smale do erto garlec ygronde litel salt verious powdour fort safroun boile it yfere1 lay the ,fysshe in a vessel and cast the sewe erto4 and messe it forth colde4 #a ,rygh4 ,a ,fish1 and probably the ,ruffe4 ,,makerel ,,in ,,sawse4 ,c4 ,,vi4 ,take ,makerels and smyte hem on pecys4 cast hem on water and various4 see hem with mynter and wi oother erbes1 colour it grene or zelow1 and messe it forth4 ,,pykes ,,in ,,brasey #a4 ,c4 ,,vii4 ,take ,pykes and undo hem on e wombes #b and waisshe hem clene and lay hem on a roost ,irne #c enne take gode wyne and powdour gynger sugur good wone #d salt1 and boile it in an erthen panne messe forth e pyke lay the sewe onoward4 #a ,brasey4 ,qu4 #b ,wombs4 bellies4 #c roost ,irene4 a roasting iron4 #d good wone4 a good deal4 ,v4 ,gloss4 ,,porpeys ,,in ,,broth4 ,c4 ,,viii4 ,make as ou madest ,noumbles of ,flesh with oynouns4 ,,balloc #a ,,broth4 ,c4 ,,ix4 ,take ,eelys and hilde #b hem and kerue hem to pecys and do hem to see in water and wyne so at it be a litel ouer stepid #c4 do erto sawge and ooer erbis with few #d oynouns ymynced1 whan the ,eelis buth soden ynowz do hem in a vessel1 take a pyke and kerue it to gobettes and see hym in the same broth do erto powdour gynger galyngale canel and peper1 salt it and cast the ,eelys erto messe it forth4 #a ,balloc4 ,ballok1 ,contents4 #b hilde4 skin4 #c on stepid4 steeped therein4 ,v4 ,no4 #aaj4 #d few1 i4e4 a few4 ,,eles ,,in ,,brewet4 ,c4 ,x4 ,take ,crustes of brede and wyne and make a lyour1 do erto oynouns ymynced1 powdour4 canel4 a litel water and wyne4 loke at it be stepid1 do erto salt1 kerue in ,eelis see hem wel and serue hem forth4 ,,cawdel ,,of ,,samoun ,c4,,xi4 ,take the guttes of ,samoun and make hem clene4 perboile hem a lytell4 take hem up and dyce hem4 slyt the white of ,lekes and kerue hem smale4 cole the broth and do the lekes erinne with oile and lat it boile togyd yfere #a4 do the ,samoun icorne erin1 make a lyour of ,almaundes mylke of brede cast erto spices1 safroun and salt1 see it wel4 and loke at it be not stondyng4 #a togyd yfere4 ,one of these should be struck out4 ,,plays ,,in ,,cyee4 ,c4,,xii4 ,take ,plays and smyte hem #a to pecys and fry hem in oyle4 drawe a lyour of brede gode broth vyneger4 and do erto powdour gynger4 canel4 peper and salt and loke at it be not stondyng4 #a ,vide ,no4 #ajd4 ,qu4 ,,for ,,to ,,make ,,flaumpeyns4 ,c4 ,,xiii4 ,take clene pork and boile it tendre4 enne hewe it small and bray it smal in a morter4 take fyges and boile hem tendre in smale ale4 and bray hem and tendre chese erwith4 enne waisthe hem in water ene lyes #a hem alle togider wit ,ayrenn1 enne take powdour of pepper4 or els powdour marchannt ayrenn and a porcioun of safroun and salt4 enne take blank sugur4 eyrenn flour make a past wit a roller1 ene make erof smale pelettes #b4 fry hem broun in clene grece set hem asyde4 enne make of at ooer deel #c of at past long coffyns #d do at comade #e erin4 and close hem faire with a countoer #f1 pynche hem smale about4 anne kyt aboue foure oer sex wayes1 anne take euy #g of at kuttyng up1 enne colour it wit zolkes of ,ayrenn1 and plannt hem thick1 into the flaumpeyns above at ou kuttest hem set hem in an ovene and lat hem bake eselich #h4 and anne serue hem forth4 #a lyer4 mix4 #b ,pelettes4 ,pelotys ,ms4 ,ed4 ,no4 #af4 ,balls1 pellets1 from ,fr4 pelote4 #c deel4 deal1 i4e4 part1 half4 #d ,coffyns4 ,pies without lids4 #e comade4 ,qu4 #f coutour4 coverture1 a lid4 #g euy4 every4 #h eselich4 easily1 gently4 ,,for ,,to ,,make ,,noumbles ,,in ,,lent4 ,c4 ,,xiiii4 ,take the blode of pykes oer of conger and nyme #a the paunches of pykes4 of conger and of grete code lyng #b1 boile hem tendre mynce hem smale do hem in at blode4 take crustes of white brede strayne it thurgh a cloth4 enne take oynouns iboiled and mynced4 take peper and safroun4 wyne4 vynegur aysell #c oer alegur do erto serue forth4 #a nyme4 take4 ,perpetually used in ,ms4 ,ed4 from ,sax4 niman4 #b code lyng4 ,if a ,codling be a small cod1 as we now understand it1 great codling seems a contradiction in terms4 #c ,aysell4 ,eisel1 vinegar4 ,littleton4 ,,for ,,to ,,make ,,chawdon #a ,,for ,,lent4 ,c4 ,,xv4 ,take blode of gurnardes and congur e paunch of gurnardes and boile hem tendre mynce hem smale1 and make a lyre of white ,crustes and oynouns ymynced1 bray it in a morter anne boile it togyder til it be stondyng4 enne take vynegur o aysell safroun put it erto and serue it forth4 #a ,chawdoun4 ,v4 ,gloss4 ,,furmente ,,with ,,porpeys4 ,c4 ,,xvi4 ,take clene whete and bete it small in a morter and fanne out clene the doust1 enne waisthe it clene and boile it tyl it be tendre and broun4 anne take the secunde mylk of ,almaundes do erto4 boile hem togidur til it be stondyng1 and take e first mylke alye it up wi a penne #a4 take up the porpays out of the ,furmente leshe hem in a dishe with hoot water4 do safroun to e furmente4 and if the porpays be salt4 see it by hym self1 and serue it forth4 #a ,penne4 ,feather1 or pin4 ,ms4 ,ed4 #bh4 ,,fylettes ,,in ,,galytyne4 ,c4 ,,xvii4 ,take ,pork1 and rost it tyl the blode be tryed out e broth #a4 take crustes of brede and bray hem in a morter1 an drawe hem thurgh a cloth with e broth1 enne take oynouns an leshe hem on brede an do to the broth4 anne take pork1 and leshe it clene with a dressyng knyf and cast it into e pot broth1 lat it boile til it be more tendre4 anne take at lyour erto4 anne take a porcion of peper and saundres do erto4 anne take parsel ysope mynce it smale do erto4 anne take rede wyne oer white grece raysouns do erto4 lat it boile a lytel4 #a the broth4 ,supposed to be prepared beforehand4 ,,veel ,,in ,,buknade #a4 ,c4 ,,xviii4 ,take fayr ,veel and kyt it in smale pecys and boile it tendre in fyne broth oer in water4 anne take white brede oer wastel #b1 and drawe erof a white 444 lyour wi fyne broth1 and do e lyour to the ,veel1 do safroun erto1 anne take parsel bray it in a morter the ,juys #c erof do erto1 and anne is is half zelow half grene4 anne take a porcioun of wyne powdour marchant do erto and lat it boile wele1 and do erto a litel of #d vynegur4 serue forth4 #a ,buknade4 ,v4 ,no4 #ag4 #b ,wastel4 ,v4 ,gloss4 #c ,juys4 ,juice4 #d litel of vynegur4 ,we say1 a little vinegar1 omitting of4 ,so #aeb1 a lytull of lard4 ,,sooles ,,in ,,cynee #a4 ,c4 ,,xix4 ,take ,sooles and hylde hem1 see hem in water1 smyte hem on pecys and take away the fynnes4 take oynouns iboiled grynde the fynnes erwith and brede4 drawe it up with the self broth4 do erto powdour fort1 safroun hony clarified with salt1 see it alle yfere4 broile the sooles messe it in dysshes lay the sewe above4 serue forth4 #a ,cynee4 ,cyney1 ,contents1 both here and ,no4 #abj4 #abc4 ,see before1 ,no4 #be4 ,,tenches ,,in ,,cynee4 ,,xx4,,vi4 ,take ,tenches and smyte hem to pecys1 fry hem1 drawe a lyour of ,raysouns coraunce wit wyne and water1 do erto hool raisouns powdour of gyngur of clowes of canel of peper do the ,tenches erto see hem with sugur cypre salt4 messe forth4 ,,oysters ,,in ,,gravey4 ,,xx4,,vi4 ,i4 ,schyl #a ,oysters and see hem in wyne and in hare #b own broth4 cole the broth thurgh a cloth4 take almandes blaunched1 grynde hem and drawe hem up with the self broth4 alye it wi flour of ,rys4 and do the oysters erinne1 cast in powdour of gyngur1 sugur1 macys4 see it not to stondyng and serue forth4 #a shell1 take of the shells4 #b hare4 their4 her4 ,no4 #abc4 ,chaucer4 ,,muskels #a ,,in ,,brewet4 ,,xx4,,vi4 ,,ii4 ,take muskels1 pyke hem1 see hem with the owne broth1 make a lyour of crustes #b vynegur do in oynouns mynced4 cast the muskels erto see it4 do erto powdour with a lytel salt safron the samewise make of oysters4 #a ,muskles4 muskels below1 and the ,contents4 ,muscles4 #b crustes4 i4e4 of bread4 ,,oysters ,,in ,,cynee4 ,,xx4,,vi4 ,,iii4 ,take ,oysters parboile hem in her owne broth1 make a lyour of crustes of brede drawe it up wi the broth and vynegur mynce oynouns do erto with erbes4 cast the oysters erinne4 boile it4 do erto powdour fort salt4 messe it forth4 ,,cawdel ,,of ,,muskels4 ,,xx4,,vi4 ,,iiii4 ,take and see muskels1 pyke hem clene1 and waisshe hem clene in wyne4 take almandes bray hem4 take somme of the muskels and grynde hem4 some hewe smale1 drawe the muskels yground with the self broth4 wryng the almaundes with faire water4 do alle ise togider4 do erto verious and vyneger4 take whyte of lekes parboile hem wel4 wryng oute the water and hewe hem smale4 cast oile erto with oynouns parboiled mynced smale do erto powdour fort1 safroun and salt4 a lytel see it not to to #a stondyng messe it forth4 #a to to1 i4 e4 too too4 ,vide ,no4 #ag4 ,,mortrews ,,of ,,fyssh4 ,,xx4,,vi4 ,v4 ,take codlyng1 haddok1 o hake and lynours with the rawnes #a and see it wel in water4 pyke out e bones1 grynde smale the ,fysshe1 drawe a lyour of almaundes brede with the self broth4 and do the ,fysshe grounden erto4 and see it and do erto powdour fort1 safroun and salt1 and make it stondyng4 #a rawnes4 roes4 ,,laumpreys ,,in ,,galyntyne4 ,,xx4,,vi4 ,,vi4 ,take ,laumpreys and sle #a hem with vynegur oer with white wyne salt1 scalde hem in water4 slyt hem a litel at er nauel4444 rest a litel at the nauel4 take out the guttes at the ende4 kepe wele the blode4 put the ,laumprey on a spyt4 roost hym kepe wel the grece4 grynde raysouns of coraunce4 hym up #b with vyneger4 wyne4 and crustes of brede4 do erto powdour of gyngur4 of galyngale #c4 flour of canel4 powdour of clowes1 and do erto raisouns of coraunce hoole4 with e blode e grece4 see it salt it1 boile it not to stondyng1 take up the ,laumprey do hym in a chargeour #d1 lay e sewe onoward1 serue hym forth4 #a sle4 slay1 kill4 #b hym up4 ,a word seems omitted2 drawe or lye4 #c of galyngale1 i4 e4 powder4 ,v4 ,no4 #aja4 #d ,chargeour4 charger or dish4 ,v4 ,no4 #abg4 ,,laumprouns ,,in ,,galyntyne4 ,,xx4,,vi4 ,,vii4 ,take ,lamprouns and scalde hem4 see hem1 meng powdour galyngale and some of the broth togyder boile it do erto powdour of gyngur salt4 take the ,laumprouns boile hem lay hem in dysshes4 lay the sewe above4 serue fort4 ,,loseyns #a ,,in ,,fyssh ,,day4 ,,xx4,,vi4 ,,viii4 ,take ,almandes unblaunched and waisthe hem clene1 drawe hem up with water4 see e mylke alye it up with loseyns4 cast erto safroun4 sugur4 salt messe it forth with colyandre in confyt rede1 serue it forth4 #a ,loseyns4 ,losyns1 ,contents4 ,,sowper ,,of ,,galyntyne #a4 ,,xx4,,vi4 ,,ix4 ,take powdour of galyngale with sugur and salt and boile it yfere4 take brede ytosted4 and lay the sewe onoward4 and serue it forth4 #a ,sowpes of ,galyntyne4 ,contents has in1 recte4 ,sowpes means ,sops4 ,,sobre ,,sawse4 ,,xx4,,vi4 ,x4 ,take ,raysouns1 grynde hem with crustes of brede2 and drawe it up with wyne4 do erto gode powdours and salt4 and see it4 fry roches1 looches1 sool1 oer ooer gode ,fyssh1 cast e sewe above1 serue it forth4 ,,cold ,,brewet4 ,,xx4,,vi4 ,,xi4 ,take crome #a of almaundes4 dry it in a cloth4 and whan it is dryed do it in a vessel1 do erto salt1 sugur1 and white powdour of gyngur and ,juys of ,fenel and wyne4 and lat it wel stonde4 lay full messe dresse it forth4 #a crome4 crumb1 pulp4 ,,peeres #a ,,in ,,confyt4 ,,xx4,,vi4 ,,xii4 ,take peeres and pare hem clene4 take gode rede wyne mulberes #b oer saundres and see e peeres erin whan ei buth ysode1 take hem up1 make a syryp of wyne greke4 oer vernage #c with blaunche powdour oer white sugur and powdour gyngur do the peres erin4 see it a lytel messe it forth4 #a ,peeres4 pears4 #b mulberes4 mulberries1 for colouring4 #c ,vernage4 ,vernaccia1 a sort of ,italian white wine4 ,v4 ,gloss4 ,,egurdouce #a ,,of ,,fysshe4 ,,xx4,,vi4 ,,xiii4 ,take ,loches oer ,tenches oer ,solys smyte hem on pecys4 fry hem in oyle4 take half wyne half vynegur and sugur make a siryp4 do erto oynouns icorue #b raisouns coraunce4 and grete raysouns4 do erto hole spices4 gode powdours and salt4 messe e fyssh lay e sewe aboue and serue forth4 #a ,egurdouce4 ,vide ,gloss4 #b icorue1 icorven4 cut4 ,v4 ,gloss4 ,,colde ,,brewet4 ,,xx4,,vi4 ,,xiiii4 ,take ,almaundes and grynde hem4 take the tweydel #a of wyne oer the riddell of vynegur4 drawe up the ,almaundes erwith4 take anys sugur branches of fenel grene a fewe4 drawe hem up togyder with er mylke take poudour of canell4 of gyngur4 clowes4 maces hoole4 take kydde oer chikenns oer flessh4 choppe hem small and see hem4 take all is flessh whan it is sodenn lay it in a clene vessel boile er sewe cast erto salt4 enne cast al is in e pot with flesh4 ter4 #b #a ,tweydel4 ,two parts4 #b ter4 i4 e4 serue forth4 ,,pevorat #a ,,for ,,veel ,,and ,,venysoun4 ,,xx4,,vi4 ,,xv4 ,take ,brede fry it in grece4 drawe it up with broth and vynegur1 take erto powdour of peper salt and sette it on the fyre4 boile it and messe it forth4 #a ,pevorat4 ,peverade1 from the pepper of which it is principally composed4 ,,sawse #b ,,blaunche ,,for ,,capouns ,,ysode4 ,,xx4,,vi4 ,,xvi4 ,take ,almandes blaunched and grynd hem al to doust4 temper it up with verions and powdour or gyngyner and messe it forth4 #b ,sawse4 ,sawce1 ,contents4 ,as ,no4 #acg4 ,,sawse ,,noyre ,,for ,,capouns ,,yrosted4 ,,xx4,,vi4 ,,xvii4 ,take the lyuer of ,capons and roost it wel4 take anyse and greynes de ,parys #a4 gyngur4 canel4 a lytill crust of brede and grinde it smale4 and grynde it up with verions4 and wit grece of ,capouns4 boyle it and serue it forth4 #a de ,parys4 ,of ,paradise4 ,v4 ,pref4 ,,galyntyne #a4 ,,xx4,,vi4 ,,xviii4 ,take crustes of ,brede and grynde hem smale1 do erto powdour of galyngale1 of canel1 of gyngyner and salt it1 tempre it with vynegur and drawe it up urgh a straynour messe it forth4 #a ,galyntyne4 ,galentyne1 ,contents4 ,,gyngener #a4 ,,xx4,,vi4 ,,xix4 ,take payndemayn and pare it clene and funde it in ,vinegur1 grynde it and temper it wi ,vynegur1 and with powdour gyngur and salt1 drawe it thurgh a straynour4 and serue forth4 #a ,gyngener4 ,from the powder of ,ginger therein used4 ,,verde #a ,,sawse4 ,,xx4,,vii4 ,take parsel4 mynt4 garlek4 a litul serpell #b and sawge1 a litul canel4 gyngur4 piper4 wyne4 brede4 vynegur salt grynde it smal with safroun messe it forth4 #a ,verde4 ,it has the sound of ,green-sauce1 but as there is no ,sorel in it1 it is so named from the other herbs4 #b a litul serpell4 ,wild thyme4 ,,sawse ,,noyre ,,for ,,malard4 ,,xx4,,vii4 ,i4 ,take brede and blode iboiled4 and grynde it and drawe it thurgh a cloth with ,vynegur1 do erto powdour of gyngur ad of peper4 e grece of the ,maulard4 salt it4 boile it wel and serue it forth4 ,,cawdel ,,for ,,gees4 ,,xx4,,vii4 ,,ii4 ,take garlec and grynde it smale4 ,safroun and flour erwith salt4 and temper it up with ,cowe ,mylke4 and see it wel and serue it forth4 ,,chawdoun #a ,,for ,,swannes ,,xx4,,vii4 ,,iii4 ,take e lyuer and e offall #b of the ,swannes do it to see in gode broth4 take it up4 take out e bonys4 take hewe the flessh smale4 make a ,lyour of crustes of brede of e blode of e ,swan ysoden4 do erto powdour of clowes of piper of wyne salt1 see it cast e flessh erto ihewed4 and messe it forth with e ,swan4 #a ,chawdoun4 ,v4 ,gloss4 #b offall4 ,exta1 ,gibles4 ,,sawse ,,camelyne #a4 ,,xx4,,vii4 ,,iiii4 ,take ,raysouns of ,coraunce4 kyrnels of notys4 crustes of brede powdour of gyngur clowes flour of canel4 bray it #b wel togyder and do it erto4 salt it1 temper it up with vynegur4 and serue it forth4 #a ,camelyne4 ,qu4 if ,canelyne from the ,fluor of ,canel8 #b bray4 bray4 ,,lumbard ,,mustard4 ,,xx4,,vii4 ,v4 ,take ,mustard seed and waishe it drye it in an ovene1 grynde it drye4 farse it thurgh a farse4 clarifie hony with wyne vynegur stere it wel togedrer and make it thikke ynowz4 whan ou wilt spende erof make it tnynne with wyne4 ,,nota4 ,,xx4,,vii4 ,,vi4 ,cranes #a and ,herouns shul be armed #b with lardes of ,swyne4 and eten with gyngur4 #a ,cranes4 ,a dish frequent formerly at great tables4 ,archologia1 ,,ii4 p4 #aga4 mentioned with ,herons1 as here1 ,ms4 ,ed4 #c4 where the same ,recipe occurs4 et v4 ,lel4 ,coll4 ,,iv4 p4 #bbf4 ,,vi4 p4 #ch4 ,rabelais1 ,,iv4 c4 #ei4 ,e4 of ,devon's ,feast4 #b armed4 ,ms4 ,ed4 ,no4 #c4 has enarmed1 as may be read there4 ,enarmed1 however1 in ,lel4 ,collect4 ,,iv4 p4 #bbe4 means1 decorated with coate of arms4 ,sheldes of ,brawn are there in armor1 p4 #bbf4 ,however1 there is such a word as enorned4 ,leland1 p4 #bhj4 #bhe4 #big4 which approaches nearer4 ,,nota4 ,,xx4,,vii4 ,,vii4 ,pokok and ,partruch shul be parboiled4 lardid and rosted4 and eten with gyngeuer4 ,,fry ,,blaunched4 ,,xx4,,vii4 ,,viii4 ,take ,almandes blaunched and grynde hem al to doust1 do ise in a thynne foile4 close it erinnne fast4 and fry it in ,oile4 clarifie hony with ,wyne4 bake it erwith4 ,,frytour ,,of ,,pasternakes ,,of ,,apples #a4 ,,xx4,,vii4 ,,ix4 ,take skyrwater and pasternakes and apples1 parboile hem1 make a batour of flour and ayrenn1 cast erto ale4 safroun salt4 wete hem in e batour and frye hem in oile or in grece4 do erto ,almaund ,mylk4 serue it forth4 #a ,frytour1 c4 ,contents has only1 ,frytours of ,pasternakes4 ,n4 ,b4 ,frytour is ,fritter4 ,,frytour ,,of ,,mylke4 ,,xx4,,vii4 ,x4 ,take of cruddes #a and presse out e wheyze #b4 do erto sum whyte of ayrenn4 fry hem4 do erto4 lay on sugur and messe forth4 #a ,cruddes4 ,curds1 per metathesin4 #b wheyze4 whey4 ,,frytour ,,of ,,erbes4 ,,xx4,,vii4 ,,xi4 ,take gode erbys4 grynde hem and medle #a hem with flour and water a lytel zest and salt1 and frye hem in oyle4 and ete hem with clere hony4 #a medle4 mix4 ,,rasyols #a4 ,,xx4,,vii4 ,,xii4 ,take swyne lyuoers and see hem wel4 take brede grate it4 and take zolkes of ayrenn4 make hit sowple #b and do erto a lytull of lard carnoun lyche a dee #c4 chese gratyd #d whyte grece4 powdour douce of gyngur wynde it to balles #e as grete as apples4 take e calle of e swyne cast euere #f by hym self erin4 ,make a ,crust in a trape #g4 and lay e ball erin bake it4 and whan ey buth ynowz3 put erin a layour of ayrenn with powdour fort and ,safroun4 and serue it forth4 #a ,rasyols4 ,rasiowls1 ,contents4 ,qu4 the etymen4 #b sowple4 supple4 #c carnoun lyche a dee4 ,cut like dice1 diced4 ,fr4 ,de2 singular of ,dice4 #d gratyd4 grated4 igrated1 ,no4 #aec4 #e wynde it to balles1 make it into ,balls4 #f euere4 each4 #g trape4 pan1 or dish4 ,french4 ,,whyte ,,mylates #a4 ,,xx4,,vii4 ,,xiii4 ,take ,ayrenn and wryng hem thurgh a cloth4 take powdour fort1 brede igrated1 safroun1 cast erto a gode quantite of vynegur with a litull salt1 medle all yfere4 make a foile in a trape bake it wel erinne4 and serue it forth4 #a ,mylates4 ,contents1 ,milates2 but #aee as here4 ,qu4 ,,crustardes #a ,,of ,,flessh4 ,,xx4,,vii4 ,,xiiii4 ,take peiouns #b1 chykens1 and smale briddes smyte hem in gobettes4 see hem alle ifere in god bro wi veriaws #c do erto safroun1 make a crust in a trape4 and pynche it4 cowche e flessh erinne4 cast erinne ,raisouns coraunce4 powdour douce and salt4 breke ayrenn and wryng hem thurgh a cloth swyng e sewe of e stewe erwith and helde it #d uppon the flessh4 couere it bake it wel4 and serue it forth4 #a ,crustards4 ,pies4 #b peiouns4 pigeons4 ,v4 ad ,no4 #dh4 #c veriaws4 ,verjuice4 #d helde it4 pour1 cast4 ,,mylates ,,of ,,pork4 ,,xx4,,vii4 ,,xv4 ,hewe ,pork al to pecys and medle it with ayrenn chese igrated4 do erto powdour fort safroun pyneres #a with salt1 make a crust in a trape1 bake it wel erinne1 and serue it forth4 #a pyneres4 ,vide ,pref4 ,,crustardes ,,of ,,fysshe4 ,,xx4,,vii4 ,,xvi4 ,take loches1 laumprouns1 and ,eelis4 smyte hem on pecys1 and stewe hem wi ,almaund ,mylke and verions1 frye the loches in oile as tofore4 and lay e fissh erinne4 cast eron powdour fort powdour douce4 with raysons coraunce prunes damysyns4 take galyntyn and e sewe erinne1 and swyng it togyder and cast in the trape4 bake it and serue it forth4 ,,crustardes ,,of ,,eerbis #a ,,on ,,fyssh ,,day4 ,,xx4,,vii4 ,,xvii4 ,take gode ,eerbys and grynde hem smale with wallenotes pyked clene4 a grete portioun4 lye it up almost wi as myche verions as water4 see it wel with powdour and ,safroun withoute ,salt4 make a crust in a trape and do e fyssh erinne unstewed wi a litel oile gode ,powdour4 whan it is half ybake do e sewe erto bake it up4 ,if ou wilt make it clere of ,fyssh see ayrenn harde4 take out e zolkes grinde hem with gode powdours4 and alye it up with gode stewes #b and serue it forth4 #a ,erbis4 ,rather ,erbis and ,fissh4 #b stewes4 ,v4 ,no4 #agj4 ,,lesshes #a ,,fryed ,,in ,,lenton #b4 ,,xx4,,vii4 ,,xviii4 ,drawe a thick almaunde ,mylke wi water4 take dates and pyke hem clene with apples and peeres mynce hem with prunes damysyns4 take out e stones out of e prunes4 kerue the prunes a two4 do erto ,raisouns sugur4 flour of canel4 hoole macys and clowes4 gode powdours salt4 colour hem up with saundres4 meng ise with oile1 make a coffyn as ou didest bifore do is ,fars #c erin4 and bake it wel and serue it forth4 #a ,leshes4 ,v4 ,leche ,lumbard in ,gloss4 #b lenton4 ,lentoun1 ,contents1 i4 e4 ,lent4 #c ,fars4 ,vide ,gloss4 ,,wastels ,,yfarced4 ,,xx4,,vii4 ,,xix4 ,take a ,wastel and hewe out e crummes4 take ayrenn shepis talow e crummes of e same ,wastell powdour fort salt with ,safroun and ,raisouns coraunce4 medle alle ise yfere do it in e ,wastel4 close it bynde it fast togidre4 and see it wel4 ,,sawge ,,yfarced4 ,,xx4,,viii4 ,take sawge4 grynde it and temper it up with ayrenn4 a saweyster #a kerf hym to gobettes and cast it in a possynet4 and do erwi grece frye it4 ,whan it is fryed ynowz cast erto sawge with ayren make it not to harde4 cast erto powdour douce1 messe it forth4 ,if it be in ,ymber day2 take sauge butter ayrenn4 and lat it stonde wel by e sause #b1 serue it forth4 #a saweyster4 ,qu4 #b stonde wel by the sause4 ,become thick with the sawce4 ,,sawgeat #a4 ,,xx4,,viii4 ,i4 ,take ,pork and see it wel and grinde it smale and medle it wi ayren brede4 ygrated4 do erto powdour fort and safroun with pyner salt4 take close litull ,balles in foiles #b of sawge4 wete it with a batour of ayren fry it4 serue it forth4 #a ,sawgeat4 ,so named from the ,sage1 or ,sawge #b foiles4 leaves4 ,,cryspes #a4 ,,xx4,,viii4 ,,ii4 ,take flour of pandemayn and medle it with white grece ouer the fyrer in a chawfour #b and do the batour erto queyntlich #c urgh y fyngours4 or thurgh a skymour4 and lat it a litul #d quayle #e a litell so e er be hool erinne4 ,and if er wilt colour it wi alkenet yfoundyt4 take hem up cast erinne sugur1 and serue hem forth4 #a ,cryspes4 ,ms4 ,ed4 ,no4 #bf4 ,cryppys1 meaning ,crisps1 ,chaucer having crips1 by transposition1 for crisp4 ,in ,kent p is commonly put before the s1 as haps is hasp1 waps is wasp4 ,v4 ,junius4 ,v4 ,happs1 and ,haspe1 and ,wasp4 #b chawfour4 chaffing dish4 #c quentlich'4 nicely4 #d a litul4 ,dele4 #e quayle4 an cool8 ,,cryspels4 ,,xx4,,viii4 ,,iii4 ,take and make a foile of gode ,past as thynne as ,paper4 kerue it out fry it in oile4 oer in e #a grece and e remnaunt #b1 take hony clarified and flaunne #c erwith1 alye hem up and serue hem forth4 #a e grece4 ,dele the4 #b e remnant1 i4 e4 as for the remnant4 #c flaunne4 ,french flau1 custard4 ,,tartee4 ,,xx4,,viii4 ,,iiii4 ,take pork ysode4 hewe it bray it4 do erto ayrenn4 ,raisouns sugur and powdour of gyngur4 powdour douce4 and smale briddes eramong white grece4 take prunes1 safroun4 salt1 and make a crust in a trape do er ,fars #a erin4 bake it wel serue it forth4 #a er ,fars1 r4 e ,fars4 ,,tart ,,in ,,ymbre #a ,,day4 ,,xx4,,viii4 ,v4 ,take and parboile ,oynouns presse out e water hewe hem smale4 take brede bray it in a morter4 and temper it up with ,ayren4 do erto butter1 safroun and salt4 raisouns corauns4 a litel sugur with powdour douce4 and bake it in a trape4 serue it forth4 #a ,ymbre4 ,ember4 ,,tart ,,de ,,bry #a4 ,,xx4,,viii4 ,,vi4 ,take a ,crust ynche depe in a trape4 take zolkes of ,ayren rawe chese ruayn #b4 medle it e zolkes togyder4 and do erto powdour gyngur4 sugur4 safroun4 and salt4 do it in a trape1 bake it and serue it forth4 #a de ,bry4 ,qu4 ,brie1 the country4 #b ,chese ruayn4 ,qu4 of ,roisen4 ,v4 ad #di4 ,,tart ,,de ,,brymlent #a4 ,,xx4,,viii4 ,,vii4 ,take ,fyges ,raysouns4 waisshe hem in ,wyne4 and grinde hem smale with apples peres clene ypiked4 take hem up and cast hem in a pot wi wyne and sugur4 take salwar ,salmoun #b ysode4 oer codlyng1 oer haddok1 bray hem smal4 do erto white powdours hool spices4 salt4 and see it4 and whanne it is sode ynowz4 take it up and do it in a vessel and lat it kele4 make a ,coffyn an ynche depe do e fars erin4 ,plaunt it boue #c with prunes and damysyns4 take e stones out1 and wi dates quarte rede #d dand piked clene4 and couere the coffyn1 and bake it wel1 and serue it forth4 #a ,brymlent4 ,perhaps ,midlent or ,high ,lent4 ,bryme1 in ,cotgrave1 is the midst of ,winter4 ,the fare is certainly lenten4 ,a4,s4 ,anglo- ,saxon3 bryme4 ,solennis1 or beginning of ,lent1 from ,a4,s4 ,anglo-,saxon3 brymm1 ora1 margo4 ,yet1 after all1 it may be a mistake for ,prymlent4 #b salwar ,samoun4 ,v4 ad ,no4 #ih4 #c plaunt it above4 ,stick it above1 or on the top4 #d quarte red4 quartered4 ,,tartes ,,of ,,flesh #a4 ,,xx4,,viii4 ,,viii4 ,take ,pork ysode and grynde it smale4 tarde #b harde eyrenn isode ygrounde and do erto with ,chese ygronde4 take gode powdour and hool spices1 sugur1 safroun1 and salt do erto4 make a coffyn as to feel sayde #c do is erinne1 plaunt it with smale briddes istyned counyng4 hewe hem to smale gobettes bake it as tofore4 serue it forth4 #a ,tartes of ,flesh4 ,so we have ,tarte ,poleyn1 ,lel4 ,coll4 ,,iv4 p4 #bbf4 i4e4 of ,pullen1 or ,poultry4 #b tarde1 r4 take4 ,for see ,no4 #afi4 #c to feel sayde4 perhaps1 to hold the same4 ,,tartletes4 ,,xx4,,viii4 ,,ix4 ,take ,veel ysode and grinde it smale4 take harde ,eyrenn isode and yground do erto with prunes hoole #a4 dates4 icorue4 pynes and ,raisouns coraunce4 hool spices powdour4 sugur4 salt1 and make a litell coffyn and do is fars erinne4 bake it serue it forth4 #a hoole1 whole4 ,,tartes ,,of ,,fysshe4 ,,xx4,,viii4 ,x4 ,take ,eelys and ,samoun and smyte hem on pecys4 stewe it #a in almaund mylke and verious4 drawe up on almaund mylk wi e stewe4 ,pyke out the bones clene of e fyssh4 and save e myddell pece hoole of e ,eelys grinde at ooer fissh smale4 and do erto powdour1 sugur1 salt and grated brede4 fors e ,eelys erwith erer as #b e bonys were medle e ooer dele of the fars e mylk togider4 and colour it with saundres4 make a crust in a trape as before4 and bake it erin and serue it forth4 #a it4 rather hem1 i4e4 them4 #b ereras4 where4 ,v4 ,no4 #agg4 ,,sambocade #a4 ,,xx4,,viii4 ,,xi4 ,take and make a ,crust in a trape4 take a cruddes and wryng out e wheyze4 and drawe hem urgh a straynour and put in e straynour crustes4 do erto sugur the ridde part somdel #b whyte of ,ayrenn4 shake erin blomes of elren #c4 bake it up with curose #d messe it forth4 #a ,sambucade4 ,as made of the ,sambucus1 or ,elder4 #b ,somdel4 ,some4 #c ,blom of ,elren4 ,elder flowers4 #d curose4 ,,erbolates #a4 ,,xx4,,viii4 ,,xii4 ,take parsel1 myntes #b1 sauerey1 sauge1 tansey1 veruayn1 clarry1 rewe1 ditayn1 fenel1 southrenwode1 hewe hem grinde hem smale1 medle hem up with ,ayrenn4 do butter in a trape4 do e fars erto4 bake it messe it forth4 #a ,erbolat1 i4e4 ,herbolade1 a confection of herbs4 #b myntes1 mint4 ,,nysebek #a4 ,,xx4,,viii4 ,,xiii4 ,take ere ridde part of sowre ,dokkes and flour erto4 bete it togeder tyl it be as towh as eny lyme4 cast erto salt4 do it in a disshe holke #b in e bothom1 and let it out wi y finger queynchche #c in a chowfer #d wi oile4 frye it wel4 and whan it is ynowhz3 take it out and cast erto suger c4 #a ,nysebek4 ,qu4 #b holke4 ,qu4 hollow4 #c queynchche4 an queyntlich'1 as ,no4 #afb4 #d ,chowfer4 chaffing dish1 as ,no4 #afb4 ,,for ,,to ,,make ,,pomme ,,dorryle #a ,,and ,o,,er ,,nges4 ,,xx4,,viii4 ,,xiiii4 ,take e lire of ,pork rawe4 and grynde it smale4 medle it up wi powdre fort1 safroun1 and salt1 and do erto ,raisouns of ,coraunce1 make balles erof4 and wete it wele in white of ayrenn4 do it to see in boillyng water4 take hem up and put hem on a spyt4 rost hem wel and take parsel ygronde and wryng it up with ayren a party of flour4 and lat erne #b aboute e spyt4 ,and if ou wilt1 take for parsel safroun1 and serue it forth4 #a ,pomme dorryle4 ,contents1 pom dorryes1 rect1 for ,,ms4 ,ed4 #db1 has ,pommedorry2 and see ,no4 #agg4 ,so named from the balls and the gilding4 ,pommes dores1 golden apples4 ,cotgrave4 ,poundorroye4 ,,ms4 ,ed4 #eh2 but vide ,dorry in ,gloss4 #b erne4 ,qu4 ,,cotagres #a4 ,,xx4,,viii4 ,,xv4 ,take and make e self fars #b4 but do erto pynes and sugur4 take an hole rowsted cok1 pulle hym #c hylde #d hym al togyder saue e legges4 take a pigg and hilde #e hym fro e myddes dounward1 fylle him ful of e fars sowe hym fast togider4 do hym in a panne see hym wel4 and whan ei bene isode3 do hem on a spyt rost it wele4 colour it with zolkes of ayren and safroun1 lay eron foyles #f of gold and of siluer4 and serue hit forth4 #a ,cotagres4 ,this is a sumptuous dish4 ,perhaps we should read ,cokagres1 from the cock and grees1 or wild pig1 therein used4 ,v4 vyne grace in ,gloss4 #b self fars4 ,same as preceding ,recipe4 #c pulle hym1 i4e4 in pieces4 #d hylde4 cast4 #e hilde4 skin4 #f foyles4 leaves2 of ,laurel or ,bay1 suppose2 gilt and silvered for ornament4 ,,hert ,,rowee #a4 ,,xx4,,viii4 ,,xvi4 ,take er mawe of e grete ,swyne4 and fyfe oer sex of pigges mawe4 fyll hem full of e self fars4 sowe hem fast1 perboile hem4 take hem up make smale prews #b of gode past and frye hem4 take ese prews yfryed see #c hem icke in e mawes on e fars made after #d an urchoun withoute legges4 put hem on a spyt roost hem colour hem with safroun messe hem forth4 #a ,hert rowee4 ,contents1 ,hart rows2 perhaps from heart4 #b prews4 ,qu4 ,v4 in ,gloss4 #c see4 ,there is a fault here2 it means stick4 #d after1 i4 e4 like4 ,,potews #a4 ,,xx4,,viii4 ,,xvii4 ,take ,pottes of ,ere lytell of half a quart and fyll hem full of fars of pomme dorryes #b4 oer make with yn honde4 oer in a moolde pottes of e self fars4 put hem in water see hem up wel4 and whan ey buth ynowz4 breke e pottes of ere do e fars on e spyt rost hem wel4 and whan ei buth yrosted4 colour hem as pomme dorryes4 make of litull prewes #c gode past1 frye hem oer rost hem wel in grece4 make erof ,eerys #d to pottes colour it4 and make rosys #e of gode past1 frye hem1 put e steles #f in e hole er #g e spyt was4 colour it with whyte4 oer rede4 serue it forth4 #a ,potews4 probably from the pots employed4 #b pomme dorryes4 ,vide ad ,no4 #agd4 #c prewes4 ,v4 ad #agf4 #d eerys4 ,ears for the pots4 ,v4 #ahe4 #e rosys4 roses4 #f sleles4 stalks4 #g er4 there1 i4e4 where4 ,v4 #agj4 ,,sachus #a4 ,,xx4,,viii4 ,,xviii4 ,take smale ,sachellis of canuas and fille hem full of e same fars #b see hem4 and whan ey buth ynowz take of the canvas1 rost hem colour hem c4 #a ,sachus4 ,i suppose sacks4 #b same fars4 viz4 as #agd4 ,,bursews #a4 ,,xx4,,viii4 ,,xix4 ,take ,pork1 see it and grynde it smale wi sodden ayren4 do erto gode powdours and hole spices and salt with sugur4 make erof smale balles1 and cast hem in a batour #b of ayren4 wete hem in flour4 and frye hem in grece as frytours #c4 and serue hem forth4 #a ,bursews4 ,different from ,bursen in ,no4 #aa2 therefore qu4 etymon4 #b ,batour4 batter4 #c frytours4 fritters4 ,,spynoches #a ,,yfryed4 ,,xx4,,ix4 ,take ,spynoches4 perboile hem in seyng water4 take hem up and presse 4 4 4 out of e water #b and hem #c in two4 frye hem in oile clene4 do erro powdour4 serue forth4 #a ,spynoches4 ,spinage1 which we use in the singular4 #b out of the water4 dele of2 or it may mean1 when out of the water4 #c hem r4 hewe4 ,,benes ,,yfryed4 ,,xx4,,ix4 ,i4 ,take benes and see hem almost til ey bersten4 take and wryng out er water clene4 do erto ,oynouns ysode and ymynced4 and garlec erwith4 frye hem in oile4 oer in grece4 do erto powdour douce4 serue it forth4 ,,rysshews #a ,,of ,,fruyt4 ,,xx4,,ix4 ,,ii4 ,take ,fyges and raisouns4 pyke hem and waisshe hem in ,wyne4 grynde hem wi apples and peeres4 ypared and ypiked clene4 do erto gode powdours4 and hole spices4 make bailes erof4 fryen in oile and serue hem forth4 #a ,rysshews4 russhewses1 ,contents4 ,qu4 ,,daryols #a4 ,,xx4,,ix4 ,,iii4 ,take ,creme of ,cowe mylke4 oer of ,almandes4 do erto ayren with sugur1 safroun1 and salt1 medle it yfere4 do it in a coffyn4 of ,,ii4 ynche depe4 bake it wel and serue it forth1 #a ,daryols4 ,qu4 ,,flaumpens #a4 ,,xx4,,ix4 ,,iiii4 ,take fat ,pork ysode4 pyke it clene4 grynde it smale4 grynde ,chese do erto4 wi sugur and gode powdours4 make a coffyn of an ynche depe4 and do is fars erin4 make a thynne foile of gode past kerue out eroff smale poyntes #b4 frye hem in fars #c4 bake it up c4 #a ,flaumpeyns4 ,flaumpens1 ,contents4 ,v4 ,no4 #aac4 #b ,points1 seems the same as ,prews1 ,no4 #agf4 #c in fars1 f4 in the fars2 and yet the ,fars is disposed of before2 ergo qure4 ,,chewetes #a ,,on ,,flesshe ,,day4 ,,xx4,,ix4 ,v4 ,take er lire of ,pork and kerue it al to pecys4 and hennes erwith and do it in a panne and frye it make a ,coffyn as to #b a pye smale do erinne4 do eruppon zolkes of ayrenn4 harde4 powdour of gyngur and salt1 couere it fry it in grece4 oer bake it wel and serue it forth4 #a ,chewets4 ,v4 #ahf4 #b as to1 as for4 ,v4 ,no4 #agg4 ,,chewetes ,,on ,,fyssh ,,day4 ,,xx4,,ix4 ,,vi4 ,take ,turbut4 haddok4 ,codlyng4 and hake4 and see it4 grynde it smale4 and do erto ,dates4 ygrounden4 raysouns pynes4 gode powdoer and salt4 make a ,coffyn as tofore saide4 close is erin4 and frye it in oile4 oer stue it in gyngur4 sugur4 oer in wyne4 oer bake it4 serue forth4 ,,hastletes #a ,,of ,,fruyt4 ,,xx4,,ix4 ,,vii4 ,take ,fyges iquarterid #b4 ,raysouns hool dates and ,almandes hoole4 and ryne #c hem on a spyt and roost hem4 and endore #d hem as pomme dorryes serue hem forth4 #a ,hastletes4 ,hasteletes1 ,contents4 #b iquarterid4 iquartered4 #c ryne4 run4 #d endore4 endorse1 ,,ms4 ,ed4 #db4 ,,ii4 #f4 v4 ad #adg4 ,,comadore #a4 ,,xx4,,ix4 ,,vii4 ,take ,fyges and ,raisouns4 pyke hem and waisshe hem clene1 skalde hem in wyne4 grynde hem right smale1 cast sugur in e self wyne4 and founde it togyder4 drawe it up thurgh a straynour4 alye up e fruyt erwith4 take gode peerys and ,apples4 pare hem and take e best1 grynde hem smale and cast erto4 set a pot on e fuyrer #b wi oyle and cast alle ise ynges erinne4 and stere it warliche1 and kepe it wel fro brennyng4 and whan it is fyned cast erto powdours of gynger of canel4 of galyngale4 hool clowes flour of canel4 macys hoole4 cast erto pynes a litel fryed in oile salt1 and whan it is ynowz fyned3 take it up and do it in a vessel lat it kele4 and whan it is colde3 kerue out with a knyf smale pecys of e gretnesse of e length of a litel fyngur4 close it fast in gode past4 frye hen in oile4 serue forth4 #a ,comadore4 ,qu4 #b ,fuyr4 fire4 ,,chastletes #a1 ,,xx4,,ix4 ,,ix4 ,take and make a foyle of gode past with a roller of a foot brode4 lyngur#b by cumpas4 make iiii ,coffyns of e self past uppon e rolleres e gretnesse of e smale of yn ,arme4 of vi ynche depnesse4 make e gretust #c in e myddell4 fasten e foile in e mouth upwarde4 fasten ee #d oere foure in euery syde4 kerue out keyntlich kyrnels #e above in e manere of bataiwyng #f and drye hem harde in an ,ovene4 oer in e ,sunne4 ,in e myddel ,coffyn do a fars of ,pork with gode ,pork ayrenn rawe wi salt4 colour it wi safroun and do in anoer ,creme of ,almandes4 and helde #g it in anoer #h creme of ,cowe mylke with ayrenn4 colour it with saundres4 anour manur4 ,fars of ,fygur4 of raysouns4 of ,apples4 of ,peeres4 holde it in broun #i4 anoer manere4 do fars as to frytours blanched4 and colour it with grene4 put is to e ovene bake it wel4 serue it forth with ew ardaunt #aj4 #a ,chastelets4 ,litlle castles1 as is evident from the kernelling and the battlements mentioned4 ,castles of jelly templewise made4 ,lel4 ,coll4 ,,iv4 p4 #bbg4 #b lynger4 longer4 #c gretust4 greatest4 #d ee1 i4 e4 thou4 #e kyrnels4 ,battlements4 ,v4 ,gloss4 ,keyntlich1 quaintly1 curiously4 ,v4 ,gloss4 #f bataiwyng4 embatteling4 #g helde4 put1 cast4 #h another4 ,as the middle one and only two more are provided for1 the two remaining were to be filled1 ,i presume1 in the same manner alternately4 #i holde it broun4 make it brown4 #aj ew ardaunt4 hot water4 ,eau1 water2 anciently written eue4 ,,for ,,to ,,make ,,ii4 #a ,,pecys ,,of ,,flessh ,,to ,,fasten ,,togyder4 ,,xx4,,ix4 ,x4 ,take a pece of fressh ,flesh and do it in a pot for to see4 or take a pece of fressh ,flessh and kerue it al to gobetes4 do it in a pot to see4 take e wose #b of comfery put it in e pot to e flessh it shal fasten anon1 so serue it forth4 #a ,,ii4 ,twey1 ,contents4 #b wose4 ,roots of comfrey are of a very glutinous nature4 ,quincy4 ,dispens4 p4 #ajj4 ,wose is ,a4,s4 ,anglo-,saxon3 paer1 humour1 juice4 ,see ,junius4 v4 ,wos1 and ,mr4 ,strype's ,life of ,stow1 p4 ,,viii4 ,,pur ,,fait ,,ypocras #a4 ,,xx4,,ix4 ,,xi4 ,treys ,unces de canett4 iii unces de gyngeuer4 spykenard de ,spayn le pays dun denerer #b1 garyngale #c4 clowes1 gylofre4 poeurer long #d1 noiez mugadez #e4 maziozame #f cardemonij #g de chescun i4 quart' douce #h grayne #i de paradys stour de queynel #aj de chescun dim #aa unce de toutes1 soit fait powdour c4 #a ,pur fait ,ypocras4 ,id est1 ,pour faire ,ypocras2 a whole pipe of which was provided for archbishop ,nevill's feast about ,a4,d4 #adff1 ,so that it was in vast request formerly4 #b le pays d'un denerer1 i4e4 le pays d'un ,denier4 #c garyngale1 i4e4 galyngale4 #d poeurer long1 r4 poiurer long1 i4e4 poivre long4 #e mugadez1 r4 muscadez2 but q4 as the ,french is muguette4 ,nutmegs4 #f maziozame1 r4 marjorame4 #g ,cardemonij1 r4 ,cardamones4 #h quartdouce1 r4 d'once44 ,five penny weights4 #i 4 dele4 #aj queynel4 ,perhaps ,canell2 but qu4 as that is named before4 #aa dim4 dimid4 ,,for ,,to ,,make ,,blank ,,maunger #a4 ,,xx4,,ix4 ,,xii4 ,put ,rys in water al a nyzt and at morowe waisshe hem clene1 afterward put hem to e fyre fort #b ey berst not to myche4 ssithen #c take brawn of ,capouns1 or of hennes4 soden drawe #d it smale4 after take mylke of ,almandes4 and put in to e ,ryys boile it4 and whan it is yboiled put in e brawn alye it erwith4 at it be wel chargeaunt #e and mung it fynelich' #f wel at it sit not #g to e pot4 and whan it is ynowz chargeaunt4 do erto sugur gode part1 put erin almandes4 fryed in white grece4 dresse it forth4 #a blank maunger4 ,very different from that we make now4 ,v4 #cf4 #b fyre fort4 strong fire4 #c ssithen4 then4 #d drawe4 make4 #e chargeaunt4 stiff4 ,so below1 ynowhz chargeaunt4 ,v4#aic1 #aid4 ,v4 ,gloss4 #f mung it fynelich' wel4 stir it very well4 #g sit not4 adheres not1 and thereby burns not4 ,used now in the ,north4 ,,for ,,to ,,make ,,blank ,,desne #a4 ,,xx4,,ix4 ,,xiii4 ,take ,brawn of ,hennes or of ,capouns ysoden withoute e skyn4 hewe hem as smale as ou may4 grinde hem in a morter4 after take gode mylke of ,almandes put e brawn erin4 stere it wel togyder do hem to see4 take flour of ,rys amydoun alay it4 so at it be chargeant4 do erto sugur a gode party4 a party of white grece4 and when it is put in disshes strewe uppon it blaunche powdour1 and enne put in blank desire and mawmenye #b in disshes togider4 ,and serue forth4 #a blank ,desne4 ,desire1 ,contents2 rect4 ,v4 ,gloss4 ,the ,recipe in ,,ms4 ,ed4 #bi is much the same with this4 #b ,mawmenye4 ,see ,no4 #aid4 ,,for ,,to ,,make ,,mawmenny #a4 ,,xx4,,ix4 ,,xiiii4 ,take e chese and of ,flessh of ,capouns or of ,hennes4 hakke smale in a morter4 take mylke of ,almandes with e broth of freissh ,beef1 oer freissh flessh4 put the flessh in e mylke oer in the broth and set hem to e frye #b4 alye hem up with flour of ,ryse4 or gastbon #c4 or amydoun4 as chargeant as with blanke desire4 with zolkes of ayren and safroun for to make it zelow4 and when it is dressit in disshes with blank desire styk above clowes de gilofre4 strewe ,powdour of galyngale above4 and serue it forth4 #a ,mawmenny4 ,mawmoune1 ,contents4 ,maumene ,,ms4 ,ed4 #bi4 #cj4 vide ,no4 #aic4 ,see ,preface for a fac-simile of this ,recipe4 #b e frye4 an fyre8 #c gastbon4 ,qu4 ,,the ,,pety ,,peruaunt #a4 ,,xx4,,ix4 ,,xv4 ,take male ,marow #b4 hole parade #c and kerue it rawe4 powdour of ,gynger4 zolkes of ,ayrenn1 dates mynced4 raisouns of coraunce4 salt a lytel4 loke at ou make y past with zolkes of ,ayren4 at no water come erto4 and forme y coffyn4 and make up y past4 #a pety peruaunt4 a paste2 therefore1 perhaps1 paty2 but qu4 the latter word4 #b male ,marow4 ,qu4 #c parade4 ,qu4 ,,payn ,,puff #a4 ,,xx4,,ix4 ,,xvi4 ,eodem modo fait payn puff4 but make it more tendre e past4 and loke e past be rounde of e payn puf as a coffyn a pye4 #a ,payn puff4 ,contents has1 ,and the pete puant4 #a,,xplicit4 #a ,a blank was left in the original for a large ,e4 ,,the ,,following ,,memorandum ,,at ,,the ,,end ,,of ,,the ,,roll4 ,antiquum hoc monumentum oblatum et missum est majestati vestr vicesimo septimo die mensis ,julij1 anno regno vestri flicissimi vicesimo viij ab humilimo vestro subdito1 vestrque1 majestati fidelissimo ,,edward ,,stafford1 ,hres domus subvers ,buckinghamiens4 ,n4,b4 ,he was ,lord ,stafford and called ,edward4 ,edw4 ,d4 of ,bucks beheaded #aeba4 #ac ,h4 ,,viii4 ,henry1 restored in blood by ,h4 ,,viii42 and again #a ,ed4 ,,vi4 ,edw4 aged #ba1 #aeib2 born #aeib4 #ba4 ob4 #aebe4 f4 #afbe4 #ba ,edw4 b4 #afjj4 ---- #aega born4 ,,ancient ,,cookery4 ,a4,d4 #acha4 ,hic incipiunt universa servicia tam de carnibus quam de pissibus #a4 ,i4 ,,for ,,to ,,make ,,furmenty #a4 ,nym clene ,wete and bray it in a morter wel that the holys #b gon al of and seyt #c yt til it breste and nym yt up4 and lat it kele #d and nym fayre fresch broth and swete mylk of ,almandys or swete mylk of kyne and temper yt al4 and nym the yolkys of eyryn #e4 boyle it a lityl and set yt adoun and messe yt forthe wyth fat venyson and fresh moton4 #a ,see again1 ,no4 ,i4 of the second part of this treatise4 #b ,hulls4 #c ,miswritten for seyth or sethe1 i4e4 seeth4 #d cool4 #e eggs4 ,,ii4 ,,for ,,to ,,make ,,pise of ,,almayne4 ,nym wyte ,pisyn and wasch hem and seth hem a good wyle sithsyn wasch hem in golde #a watyr unto the holys gon of alle in a pot and kever it wel that no breth passe owt and boyle hem ryzt wel and do therto god mylk of ,almandys and a party of flowr of ris and salt and safron and messe yt forthe4 #a cold4 ,,iii4 ,cranys and ,herons schulle be euarund #a wyth ,lardons of swyne and rostyd and etyn wyth gyngynyr4 #a ,perhaps enarmed1 or enorned4 ,see ,mr4 ,brander's ,roll1 ,no4 #adf4 ,,iv4 ,pecokys and ,partrigchis schul ben yparboyld and lardyd and etyn wyth gyngenyr4 ,v4 ,,morterelys #a4 ,nym hennyn and porke and seth hem togedere nym the lyre #b of the hennyn and the porke and hakkyth finale and grynd hit al to dust and wyte bred therwyth and temper it wyth the selve broth and wyth heyryn and colure it with safroun and boyle it and disch it and cast theron powder of peper and of gyngynyr and serve it forthe4 #a ,v4 ,mortrews in ,gloss4 #b ,flesh4 ,,vi4 ,,caponys ,,inc ,,oneys4 ,schal be sodyn4 ,nym the lyre and brek it smal ,in a morter and peper and wyte bred therwyth and temper it wyth ale and ley it wyth the capoun4 ,nym hard sodyn eyryn and hewe the wyte smal and kaste thereto and nym the zolkys al hole and do hem in a dysch and boyle the capoun and colowre it wyth safroun and salt it and messe it forthe4 ,,vii4 ,,hennys #a ,,in ,,bruet4 ,schullyn be scaldyd and sodyn wyth porke and grynd pepyr and comyn bred and ale and temper it wyth the selve broth and boyle and colowre it wyth safroun and salt it and messe it forthe4 #a ,hens4 ,,viii4 ,,harys #a ,,in ,,cmee #b4 ,schul be parboylyd and lardyd and rostid and nym onyons and myce hem rizt smal and fry hem in wyte gres and grynd peper bred and ale and the onions therto and coloure it wyth safroun and salt it and serve it forth4 #a ,hares4 #a ,perhaps ,cinee2 for see ,no4 #ea4 ,,ix4 ,,haris ,,in ,,talbotays4 ,schul be hewe in gobbettys and sodyn with al the blod ,nym bred piper and ale and grynd togedere and temper it with the selve broth and boyle it and salt it and serve it forthe4 ,x4 ,,conynggys #a ,,in ,,gravey4 ,schul be sodyn and hakkyd in gobbettys and grynd gyngynyr galyngale and canel4 and temper it up with god almand mylk and boyle it and nym macys and clowys and kest #b therin and the conynggis also and salt hym #c and serve it forthe4 #a ,rabbits4 #b ,cast4 #c it1 or perhaps hem4 ,,xi4 ,,for ,,to ,,make ,a ,,colys #a4 ,nym hennys and schald hem wel4 and seth hem after and nym the lyre and hak yt smal and bray it with otyn grotys in a morter and with wyte bred and temper it up wyth the broth ,nym the grete bonys and grynd hem al to dust and kest hem al in the broth and mak it thorw a clothe and boyle it and serve it forthe4 #a ,cullis4 ,v4 ,preface4 ,,xii4 ,,for ,,to ,,make ,,nombles #a4 ,nym the nomblys of the venysoun and wasch hem clene in water and salt hem and seth hem in tweye waterys grynd pepyr bred and ale and temper it wyth the secunde brothe and boyle it and hak the nomblys and do theryn and serve it forthe4 #a ,umbles4 ,,xiii4 ,,for ,,to ,,make ,,blanche ,,brewet ,,de ,,alyngyn4 ,nym kedys #a and chekenys and hew hem in morsellys and seth hem in almand mylk or in kyne mylke grynd gyngyner galingale and cast therto and boyle it and serve it forthe4 #a ,kids4 ,,xiv4 ,,for ,,to ,,make ,,blomanger #a4 ,nym rys and lese hem and wasch hem clene and do thereto god almande mylk and seth hem tyl they al to brest and than lat hem kele and nym the lyre of the hennyn or of capouns and grynd hem smal kest therto wite grese and boyle it ,nym blanchyd almandys and safroun and set hem above in the dysche and serve yt forthe4 #a ,blanc-manger4 ,see again1 ,no4 #cc1 #cd4 ,,ii4 ,no4 #g4 ,chaucer writes it ,blankmanger4 ,,xv4 ,,for ,,to ,,make ,,afronchemoyle #a4 ,nym eyren wyth al the wyte and myse bred and schepys #b talwe as gret as dyses #c grynd peper and safroun and cast therto and do hit in the schepis wombe seth it wel and dresse it forthe of brode leches thynne4 #a ,frenchemulle d'un mouton4 ,a sheeps call1 or kell4 ,cotgrave4 ,junius1 v4 ,moil1 says1 a ,french moile ,chaucero est cibus delicatior1 a dish made of marrow and grated bread4 #b ,sheep's fat4 #c dice2 square bits1 or bits as big as dice4 ,,xvi4 ,,for ,,to ,,make ,,brymeus4 ,nym the tharmys #a of a pygge and wasch hem clene in water and salt and seth hem wel and than hak hem smale and grynd pepyr and safroun bred and ale and boyle togedere ,nym wytys of eyrynn and knede it wyth flour and mak smal pelotys #b and fry hem with wyte grees and do hem in disches above that othere mete and serve it forthe4 #a ,rops1 guts1 puddings #b ,balls1 pellets1 from the ,french pelote4 ,,xvii4 ,,for ,,to ,,make ,,appulmos #a4 ,nym appelyn and seth hem and lat hem kele and make hem thorw a clothe and on flesch dayes kast therto god fat breyt #b of ,bef and god wyte grees and sugar and safroun and almande mylk on fysch dayes oyle de olyve and gode powdres #c and serve it forthe4 #a ,see ,no4 #ce4 #b ,breth1 i4 e4 broth4 ,see ,no4 #eh4 #c ,spices ground small4 ,see ,no4 #bg1 #bh4 #ce4 #eh4 ,,ii4 ,no4 #d4 #ag4 or perhaps of ,galingale4 ,,ii4 #bj4 #bd4 ,,xviii4 ,,for ,,to ,,make ,a ,,froys #a4 ,nym ,veel and seth it wel and hak it smal and grynd bred peper and safroun and do thereto and frye yt and presse it wel upon a bord and dresse yt forthe4 #a a ,fraise ,,xix4 ,,for ,,to ,,make ,,fruturs #a4 ,nym flowre and eyryn and grynd peper and safroun and mak therto a batour and par aplyn and kyt hem to brode penys #b and kest hem theryn and fry hem in the batour wyth fresch grees and serve it forthe4 #a ,fritters4 #b ,pieces as broad as pennies1 or perhaps pecys4 ,,xx4 ,,for ,,to ,,make ,,chanke #a4 ,nym ,porke and seth it wel and hak yt smal nym eyryn wyth al the wytys and swyng hem wel al togedere and kast god swete mylke thereto and boyle yt and messe it forthe4 #a ,qure4 ,,xxi4 ,,for ,,to ,,make ,,jussel4 ,nym eyryn wyth al the wytys and mice bred grynd pepyr and safroun and do therto and temper yt wyth god fresch broth of porke and boyle it wel and messe yt forthe4 ,,xxii4 ,,for ,,to ,,make ,,gees #a ,,in ,,ochepot #b4 ,nym and schald hem wel and hew hem wel in gobettys al rawe and seth hem in her owyn grees and cast therto wyn or ale a cuppe ful and myce onyons smal and do therto and boyle yt and salt yt and messe yt forthe4 #a ,gese4 #b ,hochepot4 ,vide ,gloss4 ,,xxiii4 ,,for ,,to ,,make ,,eyryn ,,in ,,bruet4 ,nym water and welle #a yt and brek eyryn and kast theryn and grynd peper and safroun and temper up wyth swete mylk and boyle it and hakke chese smal and cast theryn and messe yt forthe4 #a ,qure the meaning4 ,,xxiv4 ,,for ,,to ,,make ,,craytoun #a4 ,tak checonys and schald hem and seth hem and grvnd gyngen' other pepyr and comyn and temper it up wyth god mylk and do the checonys theryn and boyle hem and serve yt forthe4 #a ,vide ad ,no4 #fj of the ,roll4 ,,xxv4 ,,for ,,to ,,make ,,mylk ,,rost4 ,nym swete mylk and do yt in a panne nyn #a eyryn wyth al the wyte and swyng hem wel and cast therto and colowre yt wyth safroun and boyl it tyl yt wexe thikke and thanne seth #b yt thorw a culdore #c and nym that1 leyyth #d and presse yt up on a bord and wan yt ys cold larde it and scher yt on schyverys and roste yt on a grydern and serve yt forthe4 #a ,read nym4 #b strain4 ,see ,no4 #bg4 #c ,cuilinder4 #d ,that which is left in the cullinder4 ,,xxvi4 ,,for ,,to ,,make ,,cryppys #a4 ,nym flour and wytys of eyryn sugur other hony and sweyng togedere and mak a batour nym wyte grees and do yt in a posnet and cast the batur thereyn and stury to thou have many #b and tak hem up and messe hem wyth the frutours and serve forthe4 #a ,meaning1 crisps4 ,v4 ,gloss4 #b ,it will run into lumps1 ,i suppose4 ,,xxvii4 ,,for ,,to ,,make ,,berandyles #a4 ,nym ,hennys and seth hem wyth god ,buf and wan hi ben sodyn nym the ,hennyn and do awey the bonys and bray smal yn a mortar and temper yt wyth the broth and seth yt thorw a culdore and cast therto powder of gyngenyr and sugur and graynys of powmis gernatys #b and boyle yt and dresse yt in dysches and cast above clowys gylofres #c and maces and god powder #d serve yt forthe4 #a ,qure the meaning4 #b ,pomegranates4 ,v4 ,no4 #ci4 #c ,not clove-gilliflowers1 but cloves4 ,see ,no4 #cj1 #ca1 #dj4 #d ,see ,no4 #ag1 note #c4 ,,xxviii4 ,,for ,,to ,,make ,,capons ,,in ,,casselys4 ,nym caponys and schald hem nym a penne and opyn the skyn at the hevyd #a and blowe hem tyl the skyn ryse from the flesshe and do of the skyn al hole and seth the lyre of ,hennyn and zolkys of heyryn and god powder and make a ,farsure #b and fil ful the skyn and parboyle yt and do yt on a spete and rost yt and droppe #c yt wyth zolkys of eyryn and god powder rostyng and nym the caponys body and larde yt and roste it and nym almaunde mylk and amydoun #d and mak a batur and droppe the body rostyng and serve yt forthe4 #a ,head4 ,sax4 ,anglo-,saxon3 heofod and ,anglo-,saxon3 hevod1 hence our ,head4 #b stuffing4 #c baste4 #d ,vide ,gloss4 ,,xxix4 ,,for ,,to ,,make ,,the ,,blank ,,surry #a4 ,tak brann #b of caponys other of hennys and the thyes #c wythowte the skyn and kerf hem smal als thou mayst and grynd hem smal in a morter and tak mylk of ,almaundys and do yn the branne and grynd hem thanne togedere and and seth hem togeder' and tak flour of rys other amydoun and lye it that yt be charchant and do therto sugur a god parti and a party of wyt grees and boyle yt and wan yt ys don in dyschis straw upon blank poudere and do togedere blank de sury and manmene #d in a dysch and serve it forthe4 #a ,vide ,blank ,desire in ,gloss4 #b ,perhaps brawn1 the brawny part4 ,see ,no4 #cc1 and the ,gloss4 #c ,thighs4 #d ,see the next number4 ,qure ,mawmeny4 ,,xxx4 ,,for ,,to ,,make ,,manmene #a4 ,tak the thyys #b other the flesch of the caponys fede #c hem and kerf hem smal into a morter and tak mylk of ,almandys wyth broth of fresch ,buf and do the flesch in the mylk or in the broth and do yt to the fyre and myng yt togedere wyth flour of ,rys othere of wastelys als charchaut als the blank de sure and wyth the zolkys of eyryn for to make it zelow and safroun and wan yt ys dressyd in dysches wyth blank de sure straw upon clowys of gelofre #d and straw upon powdre of galentyn and serve yt forthe4 #a ,vide ,number #bi1 and the ,gloss4 #b ,thighs4 #c ,qure4 #d ,see ,no4 #bg1 note #c4 ,,xxxi4 ,,for ,,to ,,make ,,bruet ,,of ,,almayne4 ,tak ,partrichys rostyd and checonys and qualys rostyd and larkys ywol and demembre the other and mak a god cawdel and dresse the flesch in a dysch and strawe powder of galentyn therupon4 styk upon clowys of gelofre and serve yt forthe4 ,,xxxii4 ,,for ,,ro ,,make ,,bruet ,,of ,,lombardye4 ,tak chekenys or hennys or othere flesch and mak the colowre als red as any blod and tak peper and kanel and gyngyner bred #a and grynd hem in a morter and a porcion of bred and mak that bruer thenne and do that flesch in that broth and mak hem boyle togedere and stury it wel and tak eggys and temper hem wyth ,jus of ,parcyle and wryng hem thorwe a cloth and wan that bruet is boylyd do that therto and meng tham togedere wyth fayr grees so that yt be fat ynow and serve yt forthe4 #a ,this is still in use1 and1 it seems1 is an old compound4 ,,xxxiii4 ,,for ,,to ,,make ,,blomanger #a4 ,do ,ris in water al nyzt and upon the morwe wasch hem wel and do hem upon the fyre for to #b they breke and nozt for to muche and tak ,brann #c of ,caponis sodyn and wel ydraw #d and smal and tak almaund mylk and boyle it wel wyth ris and wan it is yboylyd do the flesch therin so that it be charghaunt and do therto a god party of sugure and wan it ys dressyd forth in dischis straw theron blaunche ,pouder and strik #e theron ,almaundys fryed wyt wyte grece #f and serve yt forthe4 #a ,see ,no4 #ad4 #b till4 for1 however1 abounds4 #c ,see ,no4 #bi4 note d4 #d ,perhaps1 strained4 ,see ,no4 #di2 and ,part ,,ii4 ,no4 #cc4 #e ,perhaps1 stik1 i4e4 stick2 but see #cd4 #f ,grese4 ,fat1 or lard4 ,,xxxiv4 ,,for ,,to ,,make ,,sandale ,,that ,,party ,,to ,,blomanger4 ,tak ,flesch of ,caponys and of ,pork sodyn kerf yt smal into a morter togedere and bray that wel4 and temper it up wyth broth of ,caponys and of ,pork that yt be wel charchaunt also the crem of ,almaundys and grynd egges and safroun or sandres togedere that it be coloured and straw upon ,powder of ,galentyn and strik thereon clowys and maces and serve it forthe4 ,,xxxv4 ,,for ,,to ,,make ,,apulmos #a4 ,tak ,applys and seth hem and let hem kele and after mak hem thorwe a cloth and do hem im a pot and kast to that mylk of ,almaundys wyth god broth of ,buf in ,flesch dayes do bred ymyed #b therto4 ,and the fisch dayes do therto oyle of olyve and do therto sugur and colour it wyth safroun and strew theron ,powder and serve it forthe4 #a ,see ,no4 #ag4 #b ymyced1 i4e4 minced4 ,,xxxvi4 ,,for ,,to ,,make ,,mete ,,gelee #a ,,that ,,it ,,be ,,wel ,,chariaunt4 ,tak wyte wyn and a party of water and safroun and gode spicis and flesch of ,piggys or of ,hennys or fresch ,fisch and boyle them togedere and after wan yt ys boylyd and cold dres yt in dischis and serve yt forthe4 #a meat jelly4 ,,xxxvii4 ,,for ,,to ,,make ,,murrey #a4 ,tak mulbery #b and bray hem in a morter and wryng #c hem thorth a cloth and do hem in a pot over the fyre and do thereto fat bred and wyte gresse and let it nazt boyle no ofter than onys and do thereto a god party of sugur and zif yt be nozt ynowe colowrd brey mulburus and serve yt forthe4 #a ,morrey4 ,part ,,ii4 ,no4 #bf4 #b ,this is to be understood pluraly1 quasi mulberries4 #b ,read wryng4 ,for see part ,,ii4 ,no4 #ag4 #b;,b4 ,chaucer1 v4 wronge and ywrong4 ,,xxxviii4 ,,for ,,to ,,make ,a ,,penche ,,of ,,egges4 ,tak water and do it in a panne to the fyre and lat yt sethe and after tak eggs and brek hem and cast hem in the water and after tak a chese and kerf yt on fowr partins and cast in the water and wanne the chese and the eggys ben wel sodyn tak hem owt of the water and wasch hem in clene water and tak wastel breed and temper yt wyth mylk of a kow4 and after do yt over the fyre and after forsy yt wyth gyngener and wyth cornyn and colowr yt wyth safroun and lye yt wyth eggys and oyle the sewe wyth ,boter and kep wel the chese owt and dresse the sewe and dymo #a eggys thereon al ful and kerf thy chese in lytyl schyms and do hem in the sewe wyth eggys and serve yt forthe4 #a ,perhaps1 do mo1 i4e4 put more4 ,,xxxix4 ,,for ,,to ,,make ,,comyn4 ,tak god ,almaunde mylk and lat yt boyle and do ther'in amydoun wyth flowr of ,rys and colowr yt wyth safroun and after dresse yt wyth graynis of ,poungarnetts #a other wyth reysens zyf thow hast non other and tak sugur and do theryn and serve it forthe4 #a ,vide ,no4 #bg4 ,,xiv4 ,for to make ,fruturs #a4 ,tak crommys #b of wyte bred and the flowris of the swete ,appyltre and zolkys of ,eggys and bray hem togedere in a morter and temper yt up wyth wyte wyn and mak yt to sethe and wan yt is thykke do thereto god spicis of gyngener galyngale canel and clowys gelofre and serve yt forth2 #a ,fritters4 #b ,crumbs4 ,,xli4 ,for to make ,rosee #a4 ,tak the flowris of ,rosys and wasch hem wel in water and after bray hem wel in a morter and than tak ,almondys and temper hem and seth hem and after tak flesch of capons or of hennys and hac yt smale and than bray hem wel in a morter and than do yt in the ,rose #b so that the flesch acorde wyth the mylk and so that the mete be charchaunt and after do yt to the fyre to boyle and do thereto sugur and safroun that yt be wel ycolowrd and rosy of levys and of the forseyde flowrys and serve yt forth4 #a ,vide ,no4 #dg4 #b i4e4 ,rosee4 ,,xlii4 ,,for ,,to ,,make ,,pommedorry #a4 ,tak ,buff and hewe yt smal al raw and cast yt in a morter and grynd yt nozt to smal tak safroun and grynd therewyth wan yt ys grounde tak the wyte of the eyryn zyf yt be nozt styf4 ,cast into the ,buf pouder of ,pepyr olde resyns and of coronse set over a panne wyth fayr water and mak pelotys of the ,buf and wan the water and the pelots ys wel yboylyd and #b set yt adoun and kele yt and put yt on a broche and rost yt and endorre yt wyth zolkys of eyryn and serve yt forthe4 #a ,vide ,no4 #eh4 #b dele and4 ,,xliii4 ,,for ,,to ,,make ,,longe ,,de ,,buf #a4 ,nym the tonge of the rether #b and schalde and schawe #c yt wel and rizt clene and seth yt and sethe nym a broche #d and larde yt wyth lardons and wyth clowys and gelofre and do it rostyng and drop yt wel yt rostyd #e wyth zolkys of eyrin and dresse it forthe4 #a ,neat's ,tongue4 ,make signifies to dress1 as ,,ii4 #ab4 #b ,the ox or cow4 ,lye in ,jun4 ,etymolog4 v4 ,rother4 #c ,shave1 scrape4 #d ,a larding-pin4 #e ,pehaps1 wyle it rostyth4 ,,xliv4 ,,for ,,to ,,make ,,rew ,,de ,,rumsy4 ,nym swynys fet and eyr #a and make hem clene and seth hem alf wyth wyn and half wyth water cast mycyd onyons thereto and god spicis and wan they be ysodyn nym and rosty hem in a grydere wan it is yrostyd kest thereto of the selve broth hy lyed wyth amydoun and anyeyd onyons #b and serve yt forth4 #a ,to be understood plurally1 ,ears4 #b ,miswritten for mycyd1 i4 e4 minced onyons4 ,,xlv4 ,,for ,,to ,,make ,,bukkenade #a4 ,nym god fresch flesch wat maner so yt be and hew yt in smale morselys and seth yt wyth gode fresch buf and cast thereto gode mynced onyons and gode spicerye and alyth #b wyth eyryn and boyle and dresse yt forth4 #a ,vide ,no4 #eb4 #b ,stiffen1 thicken it4 ,see ,no4 #dd4 where lyed has that sense4 ,see also #df4 ,,xlvi4 ,,for ,,to ,,make ,,spine #a4 ,nym the flowrys of the haw thorn clene gaderyd and bray hem al to dust and temper hem wyth ,almaunde mylk and aly yt wyth amydoun and wyth eyryn wel rykke #b and boyle it and messe yt forth and flowrys and levys abovyn on #c4 #a ,this dish1 no doubt1 takes its name from ,spina1 of which it is made4 #b ,read1 ykke1 thykke4 #c ,it means laid upon it4 ,,xlvii4 ,,for ,,to ,,make ,,rosee #a ,,and ,,fresee ,,and ,,swan ,,schal ,,be ,,ymad ,,in ,,the ,,selve ,,maner4 ,nym pyggus and hennys and other maner fresch flesch and hew yt in morselys and seth yt in wyth wyn and #b gyngyner and galyngale and gelofre and canel #c and bray yt wel and kest thereto and alye yt wyth amydoun other wyth flowr of rys4 #a ,vide ,no4 #da4 #b ,perhaps1 in wyn with4 #c ,cinamon4 ,vide ,gloss4 ,,xlviii4 ,,for ,,to ,,make ,,an ,,amendement ,,formete ,,that ,,ys ,,to #a ,,salt ,,and ,,over ,,mychyl4 ,nym etemele and bynd yt in a fayr lynnen clowt and lat yt honge in the pot so that yt thowche nozt the bottym and lat it hongy thereynne a god wyle and seh #b set yt fro the fyre and let yt kele and yt schal be fresch ynow wythoute any other maner licowr ydo thereto4 #a id est1 too4 #b ,read1 seth1 i4e4 then4 ,,xlix4 ,,for ,,to ,,make ,,rapy #a4 ,tak ,fygys and reysyns and wyn and grynd hem togeder tak and draw hem thorw a cloth and do thereto powder of ,alkenet other of rys and do thereto a god quantite of pepir and vyneger and boyle it togeder and messe yt and serve yt forth4 #a ,vide ,part ,,ii4 ,no4 #a4 #bh4 ,l4 ,,for ,,to ,,make ,,an ,,egge ,,dows #a4 ,tak ,almaundys and mak god mylk and temper wyth god wyneger clene tak reysynys and boyle hem in clene water and tak the reysynis and tak hem owt of the water and boyle hem wyth mylk and zyf thow wyl colowr yt wyth safron and serve yt forth4 #a ,vide ad ,part ,,ii4 ,no4 #ba4 ,there are no eggs concerned1 so no doubt it should be ,eger ,dows4 ,vide ,gloss4 ,,li4 ,,for ,,to ,,make ,a ,,mallard ,,in ,,cyney #a4 ,tak a mallard and pul hym drye and swyng over the fyre draw hym but lat hym touche no water and hew hym in gobettys and do hym in a pot of clene water boyle hem wel and tak onyons and boyle and bred and pepyr and grynd togedere and draw thorw a cloth temper wyth wyn and boyle yt and serve yt forth4 #a ,see ,no4 #h4 ,,lii4 ,,for ,,to ,,make ,a ,,bukkenade #a4 ,tak veel and boyle it tak zolkys of eggys and mak hem thykke tak macis and powdre of gyngyner and powder of peper and boyle yt togeder and messe yt forth4 #a ,vide ,no4 #de4 ,,liii4 ,,for ,,to ,,make ,a ,,roo ,,broth #a4 ,tak ,parsile and ,ysop and ,sauge and hak yt smal boil it in wyn and in water and a lytyl powdre of peper and messe yt forth4 #a ,deer or ,roes are not mentioned1 as in ,mr4 ,brander's ,roll1 ,no4 #ad1 ergo qure4 ,it is a meager business4 ,can it mean ,rue-,broth for penitents8 ,,liv4 ,,for ,,to ,,mak ,a ,,bruet ,,of ,,sarcynesse4 ,tak the lyre of the fresch ,buf and bet it al in pecis and bred and fry yt in fresch gres tak it up and and drye it and do yt in a vessel wyth wyn and sugur and powdre of clowys boyle yt togedere tyl the flesch have drong the liycoure and take the almande mylk and quibibz macis and clowys and boyle hem togedere tak the flesch and do thereto and messe it forth4 ,,lv4 ,,for ,,to ,,make ,a ,,gely #a4 ,tak hoggys fet other pyggys other erys other partrichys other chiconys and do hem togedere and serh #b hem in a pot and do hem in flowre of canel and clowys other or grounde #c do thereto vineger and tak and do the broth in a clene vessel of al thys and tak the ,flesch and kerf yt in smal morselys and do yt therein tak powder of galyngale and cast above and lat yt kels tak bronches of the lorer tre and styk over it and kep yt al so longe as thou wilt and serve yt forth4 #a ,jelly4 #b se1 i4 e4 seeth4 #c ,not clearly expressed4 ,it means either ,cinamon or ,cloves1 and either in flour or ground4 ,,lvi4 ,,for ,,to ,,kepe ,,venison ,,fro ,,restyng4 ,tak venisoun wan yt ys newe and cuver it hastely wyth ,fern that no wynd may come thereto and wan thou hast ycuver yt wel led yt hom and do yt in a soler that sonne ne wynd may come thereto and dimembre it and do yt in a clene water and lef yt ther' half a day and after do yt up on herdeles for to drie and wan yt ys drye tak salt and do after thy venisoun axit #a and do yt boyle in water that yt be other #b so salt als water of the see and moche more and after lat the water be cold that it be thynne and thanne do thy ,venisoun in the water and lat yt be therein thre daies and thre nyzt #c and after tak yt owt of the water and salt it wyth drie salt ryzt wel in a barel and wan thy barel ys ful cuver it hastely that sunne ne wynd come thereto4 #a as thy venison requires4 ,see ,gloss4 to ,chaucer for axe4 #b ,dele4 #c ,a plural1 as in ,no4 #eg4 ,,lvii4 ,,for ,,to ,,do ,,away ,,restyn #a ,,of ,,venisoun4 ,tak the ,venisoun that ys rest and do yt in cold water and after mak an hole in the herthe and lat yt be thereyn thre dayes and thre nyzt and after tak yt up and spot yt wel wyth gret salt of peite #b there were the restyng ys and after lat yt hange in reyn water al nyzt or more4 #a ,restiness4 ,it should be rather restyng4 ,see below4 #b ,pierre1 or ,petre4 ,,lviii4 ,,for ,,to ,,make ,,poundorroge #a4 ,tak ,partrichis wit #b longe filettis of ,pork al raw and hak hem wel smale and bray hem in a morter and wan they be wel brayed do thereto god plente of pouder and zolkys of eyryn and after mak thereof a ,farsure formed of the gretnesse of a onyoun and after do it boyle in god breth of ,buf other of ,pork after lat yt kele and after do it on a broche of ,hasel and do them to the fere to roste and after mak god bature of floure and egge on bature wyt and another zelow and do thereto god plente of sugur and tak a fethere or a styk and tak of the bature and peynte thereon above the applyn so that on be wyt and that other zelow wel colourd4 #a ,vide ,no4 #db4 #b with4 ,,explicit ,,servicium ,,de ,,carnibus4 ,hic incipit ,servicium de ,pissibus #a4 #a ,see p4 #a ,i4 ,,for ,,to ,,make ,,egarduse #a4 ,tak ,lucys #b or ,tenchis and hak hem smal in gobette and fry hem in oyle de olive and syth nym vineger and the thredde party of sugur and myncyd onyons smal and boyle al togedere and cast thereyn clowys macys and quibibz and serve yt forthe4 #a ,see ,no4 #ba below1 and part ,i4 ,no4 #ej4 #b ,lucy1 ,i presume1 means the ,pike2 so that this fish was known here long before the reign of ,h4 ,,viii4 though it is commonly thought otherwise4 ,v4 ,gloss4 ,,ii4 ,,for ,,to ,,make ,,rapy #a4 ,tak pyg' or ,tenchis or other maner fresch fysch and fry yt wyth oyle de olive and syth nym the crustys of wyt bred and canel and bray yt al wel in a mortere and temper yt up wyth god wyn and cole #b yt thorw an hersyve and that yt be al cole #c of canel and boyle yt and cast therein hole clowys and macys and quibibz and do the fysch in dischis and rape #d abovyn and dresse yt forthe4 #a ,vide ,no4 #di4 #b ,strain1 from ,lat4 colo4 #c ,strained1 or cleared4 #d ,this ,rape is what the dish takes its name from4 ,perhaps means grape from the ,french raper4 ,vide ,no4 #bh4 ,,iii4 ,,for ,,to ,,make ,,fygey4 ,nym ,lucys or tenchis and hak hem in morsell' and fry hem tak vyneger and the thredde party of sugur myncy onyons smal and boyle al togedyr cast ther'yn macis clowys quibibz and serve yt forth4 ,,iiii4 ,,for ,,to ,,make ,,pommys ,,morles4 ,nym ,rys and bray hem #a wel and temper hem up wyth almaunde mylk and boyle yt nym applyn and par' hem and sher hem smal als dicis and cast hem ther'yn after the boylyng and cast sugur wyth al and colowr yt wyth safroun and cast ther'to pouder and serve yt forthe4 #a ,rice1 as it consists of grains1 is here considered as a plural4 ,see also ,no4 #e4 #g1 #h4 ,v4 ,,for ,,to ,,make ,,rys ,,moyle #a4 ,nym rys and bray hem ryzt wel in a morter and cast ther'to god ,almaunde mylk and sugur and salt boyle yt and serve yt forth4 #a ,vide ,gloss4 ,,vi4 ,,for ,,to ,,make ,,sowpys ,,dorry4 ,nym onyons and mynce hem smale and fry hem in oyl dolyf ,nym wyn and boyle yt wyth the onyouns roste wyte bred and do yt in dischis and god ,almande mylk also and do ther'above and serve yt forthe4 ,,vii4 ,,for ,,to ,,make ,,blomanger #a ,,of ,,fysch4 ,tak a pound of rys les hem wel and wasch and seth tyl they breste and lat hem kele and do ther'to mylk of to pound of ,almandys nym the ,perche or the ,lopuster and boyle yt and kest sugur and salt also ther'to and serve yt forth4 #a ,see note on ,no4 #ad4 of ,part ,i4 ,,viii4 ,,for ,,to ,,make ,a ,,potage ,,of ,,rys4 ,tak ,rys and les hem and wasch hem clene and seth hem tyl they breste and than lat hem kele and seth cast ther'to ,almand mylk and colour it wyth safroun and boyle it and messe yt forth4 ,,ix4 ,,for ,,to ,,make ,,lamprey ,,fresch ,,in ,,galentyne #a4 ,schal be latyn blod atte ,navel and schald yt and rost yt and ley yt al hole up on a ,plater and zyf hym forth wyth ,galentyn that be mad of ,galyngale gyngener and canel and dresse yt forth4 #a ,this is a made or compounded thing4 ,see both here1 and in the next ,number1 and v4 ,gloss4 ,x4 ,,for ,,to ,,make ,,salt ,,lamprey ,,in ,,galentyne #a4 ,yt schal be stoppit #b over nyzt in lews water and in braan and flowe and sodyn and pyl onyons and seth hem and ley hem al hol by the ,lomprey and zif hem forthe wyth galentyne makyth #c wyth strong vyneger and wyth paryng of wyt bred and boyle it al togeder' and serve yt forthe4 #a ,see note #a on the last ,number4 #b ,perhaps1 steppit1 i4 e4 steeped4 ,see ,no4 #ab4 #c ,perhaps1 makyd1 i4e4 made4 ,,xi4 ,,for ,,to ,,make ,,lampreys ,,in ,,bruet4 ,they schulle be schaldyd and ysode and ybrulyd upon a gredern and grynd peper and safroun and do ther'to and boyle it and do the ,lomprey ther'yn and serve yt forth4 ,,xii4 ,,for ,,to ,,make ,a ,,storchoun4 ,he schal be shorn in besys #a and stepyd #b over nyzt and sodyn longe as ,flesch and he schal be etyn in venegar4 #a ,perhaps1 pesys1 i4e4 pieces4 #b ,qu4 steppit1 i4e4 steeped4 ,,xiii4 ,,for ,,to ,,make ,,solys ,,in ,,bruet4 ,they schal be fleyn and sodyn and rostyd upon a gredern and grynd ,peper and ,safroun and ale boyle it wel and do the sole in a plater and the bruet above serve it forth4 ,,xiv4 ,,for ,,to ,,make ,,oystryn ,,in ,,bruet4 ,they schul be schallyd #a and ysod in clene water grynd peper safroun bred and ale and temper it wyth ,broth do the ,oystryn ther'ynne and boyle it and salt it and serve it forth4 #a ,have shells taken off4 ,,xv4 ,,for ,,to ,,make ,,elys ,,in ,,bruet4 ,they schul be flayn and ket in gobett' and sodyn and grynd peper and safroun other myntys and persele and bred and ale and temper it wyth the broth and boyle it and serve it forth4 ,,xvi4 ,,for ,,to ,,make ,a ,,lopister4 ,he schal be rostyd in his scalys in a ovyn other by the ,feer under a panne and etyn wyth ,veneger4 ,,xvii4 ,,for ,,to ,,make ,,porreyne4 ,tak ,prunys fayrist wasch hem wel and clene and frot hem wel in syve for the ,jus be wel ywronge and do it in a pot and do ther'to wyt gres and a party of sugur other hony and mak hem to boyle togeder' and mak yt thykke with flowr of rys other of wastel bred and wan it is sodyn dresse it into dischis and strew ther'on powder and serve it forth4 ,,xviii4 ,,for ,,to ,,make ,,chireseye4 ,tak ,chiryes at the ,fest of ,seynt ,john the ,baptist and do away the stonys grynd hem in a morter and after frot hem wel in a seve so that the ,jus be wel comyn owt and do than in a pot and do ther'in feyr gres or ,boter and bred of wastrel ymyid #a and of sugur a god party and a porcioun of wyn and wan it is wel ysodyn and ydressyd in ,dyschis stik ther'in clowis of ,gilofr' and strew ther'on sugur4 #a ,perhaps1 ymycid1 i4e4 minced2 or mycd1 as in ,no4 #ai4 ,,xix4 ,,for ,,to ,,make ,,blank ,,de ,,sur' #a4 ,tak the zolkys of ,eggs sodyn and temper it wyth mylk of a kow and do ther'to ,comyn and ,safroun and flowr' of ris or wastel bred mycd and grynd in a morter and temper it up wyth the milk and mak it boyle and do ther'to wit #b of ,egg' corvyn smale and tak fat chese and kerf ther'to wan the licour is boylyd and serve it forth4 #a ,vide ,note #a on ,no4 #bi4 of ,part ,i4 #b white4 ,so wyt is white in ,no4 #ba4 below4 ,,xx4 ,,for ,,to ,,make ,,grave ,,enforse4 ,tak tryd #a gyngener and ,safroun and grynd hem in a morter and temper hem up wyth ,almandys and do hem to the fir' and wan it boylyth wel do ther'to zolkys of ,egg' sodyn and fat chese corvyn in gobettis and wan it is dressid in dischis strawe up on ,powder of ,galyngale and serve it forth4 #a ,it appears to me to be tryd4 ,can it be fryd8 ,,xxi4 ,,for ,,to ,,make ,,hony ,,douse #a4 ,tak god mylk of ,almandys and rys and wasch hem wel in a feyr' vessel and in fayr' hoth water and after do hem in a feyr towayl for to drie and wan that they be drye bray hem wel in a morter al to flowr' and afterward tak two partyis and do the half in a pot and that other half in another pot and colowr that on wyth the safroun and lat that other be wyt and lat yt boyle tyl it be thykke and do ther'to a god party of sugur and after dresse yt in twe dischis and loke that thou have ,almandys boylid in water and in safroun and in wyn and after frie hem and set hem upon the fyre sethith mete #b and strew ther'on sugur that yt be wel ycolouryt #c and serve yt forth4 #a ,see ,part ,,ii4 ,no4 ,i2 and ,part ,i4 ,no4 #ej4 #b ,seth it mete1 i4e4 seeth it properly4 #c ,coloured4 ,see ,no4 #bh4 below4 ,,xxii4 ,,for ,,to ,,make ,a ,,potage ,,feneboiles4 ,tak wite benes and seth hem in water and bray the benys in a morter al to nozt and lat them sethe in almande mylk and do ther'in wyn and hony and seth #a reysons in wyn and do ther'to and after dresse yt forth4 #a i4e4 ,seeth4 ,,xxiii4 ,,for ,,to ,,make ,,tartys ,,in ,,applis4 ,tak gode ,applys and gode ,spycis and ,figys and reysons and ,perys and wan they are wel ybrayed colourd #a wyth ,safroun wel and do yt in a cofyn and do yt forth to bake wel4 #a ,perhaps1 coloure4 ,,xxiv4 ,,for ,,to ,,make ,,rys ,,alker'4 ,tak ,figys and ,reysons and do awey the ,kernelis and a god party of ,applys and do awey the paryng of the ,applis and the ,kernelis and bray hem wel in a morter and temper hem up with ,almande mylk and menge hem wyth flowr of ,rys that yt be wel chariaunt and strew ther'upon powder of ,galyngale and serve yt forth4 ,,xxv4 ,,for ,,to ,,make ,,tartys ,,of ,,fysch ,,owt ,,of ,,lente4 ,mak the ,cowche of fat chese and gyngener and ,canel and pur' crym of mylk of a ,kow and of ,helys ysodyn and grynd hem wel wyth ,safroun and mak the chowche of ,canel and of ,clowys and of ,rys and of gode ,spycys as other ,tartys fallyth to be4 ,,xxvi4 ,,for ,,to ,,make ,,morrey #a4 ,requir' de ,carnibus ut supra #b4 #a ,vide ,part ,i4 ,no4 #cg4 #b ,part ,i4 ,no4 #cg4 ,,xxvii4 ,,for ,,to ,,make ,,flownys #a ,,in ,,lente4 ,tak god ,flowr and mak a ,past and tak god mylk of ,almandys and flowr of rys other amydoun and boyle hem togeder' that they be wel chariaud wan yt is boylid thykke take yt up and ley yt on a feyr' bord so that yt be cold and wan the ,cofyns ben makyd tak a party of and do upon the coffyns and kerf hem in ,schiveris and do hem in god mylk of ,almandys and ,figys and ,datys and kerf yt in fowr partyis and do yt to bake and serve yt forth4 #a ,perhaps1 ,flawnes1 or ,custards4 ,chaucer1 vide ,slaunis4 ,fr4 ,flans4 ,,xxviii4 ,,for ,,to ,,make ,,rapee #a4 ,tak the ,crustys of wyt bred and reysons and bray hem wel in a morter and after temper hem up wyth wyn and wryng hem thorw a cloth and do ther'to ,canel that yt be al colouryt of canel and do ther'to hole clowys macys and quibibz the fysch schal be ,lucys other ,tenchis fryid or other maner ,fysch so that yt be fresch and wel yfryed and do yt in ,dischis and that rape up on and serve yt forth4 #a ,vide ,part ,i4 ,no4 #di4 ,,xxix4 ,,for ,,to ,,make ,a ,,porrey ,,chapeleyn4 ,tak an hundred onyons other an half and tak oyle de ,olyf and boyle togeder' in a ,pot and tak ,almande mylk and boyle yt and do ther'to4 ,tak and make a thynne ,paast of ,dow and make therof as it were ryngis tak and fry hem in oyle de ,olyve or in wyte grees and boil al togedere4 ,,xxx4 ,,for ,,to ,,make ,,formenty ,,on ,a ,,fichssday #a4 ,tak the mylk of the ,hasel ,notis boyl the wete #b wyth the aftermelk til it be dryyd and tak and coloured #c yt wyth ,safroun and the ferst mylk cast ther'to and boyle wel and serve yt forth4 #a ,fishday4 #b white4 #c ,perhaps1 colour4 ,,xxxi4 ,,for ,,to ,,make ,,blank ,,de ,,syry #a4 ,tak ,almande mylk and ,flowre of ,rys4 ,tak thereto sugur and boyle thys togedere and dische yt and tak ,almandys and wet hem in water of ,sugur and drye hem in a panne and plante hem in the mete and serve yt forth4 #a ,vide ad ,no4 #bi4 of ,part ,i4 ,,xxxii4 ,,for ,,to ,,make ,a ,,pynade ,,or ,,pyvade4 ,take ,hony and ,rotys of ,radich and grynd yt smal in a morter and do yt thereto that hony a quantite of broun sugur and do thereto4 ,tak ,powder of ,peper and ,safroun and ,almandys and do al togedere boyl hem long and hold #a yt in a wet bord and let yt kele and messe yt and do yt forth #b4 #a i4e4 keep1 as in next ,number4 #b ,this ,recipe is ill expressed4 ,,xxxiii4 ,,for ,,to ,,make ,a ,,balourgly #a ,,broth4 ,tak ,pikys and spred hem abord and ,helys zif thou hast fle hem and ket hem in gobettys and seth hem in alf wyn #b and half in water4 ,tak up the ,pykys and ,elys and hold hem hote and draw the ,broth thorwe a ,clothe do ,powder of ,gyngener ,peper and ,galyngale and ,canel into the ,broth and boyle yt and do yt on the ,pykys and on the ,elys and serve yt forth4 #a ,this is so uncertain in the original1 that ,i can only guess at it4 #b ,perhaps1 alf in wyn1 or dele in before water4 ,,explicit ,,de ,,coquina ,,que ,,est ,,optima ,,medicina4 ,,index ,,and ,,glossary ,,to ,,mr4 ,,brander',s ,,roll ,,of ,,cookery4 ,the ,numbers relate to the order of the ,recipes4 ,n4,b4 ,many words are now written as one1 which formerly were divided1 as al so1 up on1 c4 ,of these little notice is taken in the ,index1 but ,i mention it here once for all4 ,our orthography was very fluctuating and uncertain at this time1 as appears from the different modes of spelling the same words1 v4 ,to gedre2 v4 wayshe2 v4 ynowkz2 v4 chargeant2 v4 coraunte2 c4 ,a4 ,a4 abounds1 a gode broth1 #e4 #bf1 al a nyzt1 #aib4 in4 a two1 #fb4 an4 and4 passim4 ,aftir4 ,proem1 like1 #agf1 ,wiclif4 ,aray4 ,dress1 set forth1 #g4 ,chaucer4 ,alf4 ,,ms4 ,ed4 #de4 ,,ii4 #cc4 half4 ,alye it4 #g4 #cc4 mix1 thicken1 hence alloy of metals4 from ,french allayer4 alay1 #bb4 aly1 ,,ms4 ,ed4 #df4 ,see ,junij ,etymolog4 v4 ,alaye4 lye4 here ,no4 #ae4 lyed4 thickened4 ,,ms4 ,ed4 #dd1 #de4 ,randle ,holme interprets lyth or lything by thickening4 hence lyour4 a mixture1 #aa4 alith for alyed4 ,,ms4 ,editor4 ,no4 #de4 ,awey4 ,,ms4 ,ed4 #bg4 ,,ii4 #ah4 away4 ,auance4 #f4 forte ,avens4 ,caryophylla1 ,miller1 ,gard4 ,dict4 ,axe4 ,,ms4 ,ed4 ,no4 #ef4 ,chaucer4 ,ayren4 v4 ,eyren4 ,al1 ,alle4 #bc4 #ec4 ,proem4 ,all4 ,chaucer1 al to brest4 all burst4 ,,ms4 ,ed4 ,no4 #ad4 ,als4 ,,ms4 ,editor4 ,no4 #bi4 ,chaucer1 in v4 ,it means as4 ,almandes4 #ag4 very variously written at this time1 ,almaunde1 ,almandys1 ,almaundys1 ,almondes1 all which occur in ,,ms4 ,ed4 and mean ,almond or ,almonds4 ,almaund mylke4 #i4 ,almonds blanched and drawn thickish with good broth or water1 ,no4 #ea4 is called thyk mylke1 #eb4 and is called after ,almaunde mylke1 first and second milk1 #aaf4 ,almaunds unblaunched1 ground1 and drawn with good broth1 is called mylke1 #fb4 ,cow's milk was sometimes used instead of it1 as ,,ms4 ,ed4 ,i4 #ac4 ,creme of ,almands how made1 #he4 ,of it1 ,lel4 ,coll4 ,,vi4 p4 #ag4 ,we hear elsewhere of ,almond-butter1 v4 ,butter4 ,azeyn4 #bd4 again4 ,lel4 ,coll4 ,,iv4 p4 #bha4 alibi4 ,chaucer4 ,a4,s4 ,anglo- ,saxon3 ,azen4 ,aneys1 ,anyse1 #cf4 #acg4 ,aneys in confit rede other whyt1 #cf4 #ch4 i4e4 ,anis or ,aniseed confectioned red1 or white1 used for garnish1 #eh4 ,amydon4 #cg4 v4 ad locum4 ,almony4 #dg4 v4 ad locum4 ,almayne4 #ga4 ,germany1 v4 ad loc4 ,,ms4 ,editor1 ,no4 #b4 #ca4 ,alkenet4 #dg4 ,a species of ,buglos4 ,quincey1 ,dispens4 p4 #ea4 #fb4 used for colouring1 #ea4 #hd4 fryed and yfoundred1 or yfondyt1 #fb4 #afb4 ,anoon4 #ec4 ,anon1 immediately4 ,wiclif4 ,arn4 ,,ms4 ,ed4 ,,ii4 #bc4 are4 ,chaucer1 v4 arne4 ,adoun4 #ei4 #he4 down4 v4 ,chaucer1 voce adoune4 ,,ms4 ,edit4 ,no4 ,i4 ,avysement4 ,proem4 ,advice1 ,direction4 ,chaucer4 ,french4 ,aymers4 #gb4 ,embers4 ,sax4 ,anglo-,saxon3 aemyrian1 ,cineres4 ,belg4 ameren4 ,aquapatys4 #ge4 a ,mess or ,dish4 ,alker4 ,rys ,alker4 ,,ms4 ,ed4 ,,ii4 #bd4 ,appulmoy4 #gi4 a dish4 v4 ad loc4 ,appelyn1 ,applys1 ,apples4 ,,ms4 ,ed4 #ag4 #ce4 ,abrode4 #he4 abrod4 ,,ms4 ,ed4 ,,ii4 #cc4 abroad4 ,so brode4 ,,ms4 ,ed4 #ae4 broad4 ,alite4 v4 ,lite4 ,ale4 #aac4 v4 ,pref4 ,aside4 #aac4 apart4 ,wiclif4 ,aysell4 #aad1 #aae4 a species of ,vinegar4 ,wiclif4 ,chaucer1 v4 ,eisel4 ,alegar4 #aad4 ,armed4 #adf4 v4 ad loc4 ,alygyn4 v4 ,brewet4 ,b4 ,bacon4 ,no4 ,i4 ,benes4 ,i4 alibi ,beans4 ,chaucer1 v4 bene4 ,bef4 #f4 ,,ms4 ,ed4 #ag4 ,beef1 ,buf1 ,buff4 ,,ms4 ,ed4 #bg4 #db1 #dc4 ,buth4 #f4 #bc4 #cj4 alibi1 been1 are4 ,chaucer has beth4 ,ben4 ,,ms4 ,ed4 #d4 #bg4 be4 ,chaucer v4 bein and ben4 ,balles4 #aeb4 ,balls or ,pellets4 ,blank ,desire4 #aic1 #aid4 bis4 ,lel4 ,coll4 ,,vi4 p4 #e4 ,in ,no4 #aic1 we meet with ,blank desne1 but the ,contents has ,desire1 which is right1 as appears from the sequel4 ,in ,,ms4 ,ed4 #bi4 it is ,blank-,surry1 and ,sury1 and ,sure1 and de ,sur4 ,,ii4 #ai4 de ,syry1 #ca4 and here ,no4 #cg1 it is ,dessorre4 and we have ,samon in ,sorry4 ,lel4 ,coll4 ,,vi4 p4 #ag4 ,perches1 ibid4 ,eels p4 #bh4 #cj4 where it is a ,potage4 whence ,i conceive it either means de ,surrey1 i4 e4 ,syria1 v4 ,chaucer4 v4 ,surrey4 ,or it may mean to be desired1 as we have ,horsys of ,desyr4 ,lel4 ,coll4 ,,iv4 p4 #bgb4 ,see ,no4 #fc4 and it is plainly written ,desire in ,godwin de ,prsul4 p4 #fig4 ,in this case1 the others are all of them corruptions4 ,blank ,dessorre4 v4 ,blank ,desire4 ,blank ,desne4 v4 ,blank ,desire4 ,berandyles4 ,,ms4 ,ed4 #bg4 ,bred1 ,breed4 ,,ms4 ,ed4 passim4 ,bread4 ,bove4 #afg4 ,above4 ,chaucer4 ,belg4 ,boven4 ,blode4 #aa4 alibi4 ,blod4 ,,ms4 ,ed4 #i4 ,blood4 ,batour4 #adi4 of eggs1 #afa4 #agi4 ,batur1 #bh4 ,batour4 ibid4 #ai4 ,batter4 ,boter4 ,,ms4 ,ed4 #ch4 ,butter4 ,borage4 #f4 ,betes4 #f4 ,beets4 ,fr4 ,bete4 ,bursen4 n4 name of a dish4 ,bursews1 ,no4 #agi1 is a different dish4 ,brek4 ,,ms4 ,ed4 #f4 #bc4 break1 bruise4 ,brest1 breste4 ,,ms4 ,ed4 #a4 #ad4 burst4 ,bukkennade4 #ag4 a dish4 ,buknade1 #aah4 where it means a mode of dressing4 vide ,,ms4 ,ed4 #de4 #eb4 ,bryddes4 #ai4 ,briddes1 #fj4 #fb4 ,birds1 per metathesin4 ,chaucer4 ,brawn of ,capons4 #bj4 #hd4 ,flesh4 ,braun4 ,,ms4 ,ed4 #bi4 v4 ,chaucer1 we now say1 brawn of the arm1 meaning the flesh4 ,hence brawn-fall'n4 ,old ,plays1 ,,xi4 p4 #he4 ,lylie's ,euphues1 p4 #id4 #adb4 ,chaucer4 ,brawn is now appropriated to these rolls which are made of ,brawn or ,boar1 but it was not so anciently1 since in ,no4 #cb we have ,brawn of ,swyne1 which shews the word was common to other kinds of flesh as well as that of the ,boar2 and therefore ,i cannot agree with ,dr4 ,wallis in deducing ,brawn from ,aprugna4 ,blank maunger4 #cf4 #aib4 ,chaucer writes ,blank manger4 ,blomanger4 ,,ms4 ,ed4 #ad4 #cc4 #cd4 ,,ii4 #g4 ,n4 ,b4 a very different thing from what we make now under that name1 and see ,holme1 ,,iii4 p4 #ha4 ,bronchis4 ,,ms4 ,ed4 #ee4 ,branches4 ,braan4 ,,ms4 ,ed4 ,,ii4 #aj4 ,bran4 ,bet4 ,,ms4 ,ed4 ,,ii4 #ba4 ,beaten4 ,broche4 ,,ms4 ,ed4 #eh4 a ,spit4 ,brewet of ,almony4 #dg4 v4 ,almony4 of ,ayrenn1 or eggs1 #ia4 ,,ms4 ,ed4 #bc4 ,eles in ,brewet1 #aaj4 where it seems to be composed of ,bread and ,wine4 ,muskles in ,brewet1 #abb4 ,hens in ,bruet1 ,,ms4 ,ed4 #g4 ,cold1 #aca4 #acd4 ,bruet and ,brewet are ,french ,brouet1 ,pottage or ,broth4 ,bruet riche1 ,lel4 ,coll4 ,,iv4 p4 #bbf4 ,beorwete1 p4 #bbg1 as ,i take it4 ,blanche ,brewet de ,alyngyn1 ,,ms4 ,ed4 #ac4 #bc4 ,boon4 #ee4 ,bone4 ,chaucer4 ,brennyng4 #fg4 #ahh4 burning1 per metathesin1 from bren or brenne1 used by ,skelton1 in the ,invective against ,wolsey1 and many old authors4 ,hence the disease called brenning or burning4 ,motte's ,abridgement of ,phil4 ,trans4 part ,,iv4 p4 #bde4 ,reid's ,abridgement1 part ,,iii4 p4 #adi4 ,wiclif has brenne and bryne4 ,chaucer1 v4 bren1 ,brinne1 c4 ,blake4 #fh4 ,black4 ,chaucer4 ,berst4 #gj4 #aha4 #aib4 burst4 ,chaucer4 ,a4,s4 ,anglo-,saxon3 berstan4 ,breth4 #ga4 ,air1 ,steam4 ,,ms4 ,ed4 ,n #b4 hence brether1 breather4 ,wiclif4 ,bronn4 #gd4 brown4 ,a4,s4 ,anglo-,saxon3 brun4 ,butter4 #ha4 #ia4 #ib4 #afj4 ,boter1 ,,ms4 ,ed4 #ch4 and so boutry is ,buttery4 ,lel4 ,coll4 ,,iv4 p4 #bha4 ,almonde ,butter4 ,lel4 ,,vi4 p4 #f4 ,rabelais1 ,,iv4 c4 #fj4 ,bynethen4 #ib4 under1 beneath4 ,chaucer1 bineth4 ,bolas4 #ie4 bullace4 ,chaucer4 ,bifore4 #ajb4 before4 ,wiclif4 ,matth4 xiv4 ,chaucer has biforne1 and byforne4 ,brasey4 a compound sauce1 #ajg4 ,ballac broth4 #aji4 ,brymlent4 ,tart de ,brymlent4 #afg4 v4 ad loc4 ,bloms4 #aga4 ,flowers1 ,blossoms4 ,chaucer4 ,bothom4 #agc4 bottom1 pronounced bothom now in the north4 ,chaucer1 bottym1 ,,ms4 ,ed4 #dh4 ,brode4 #ahi4 broad1 v4 abrode4 ,bataiwyng4 #ahi4 embatteling4 qu4 if not misread for bataillyng4 ,see ,chaucer1 v4 batailed4 ,bord4 ,,ms4 ,ed4 ,,ii4 #bg4 board4 ,chaucer4 ,breyt1 breth4 ,,ms4 ,ed4 #ag4 #eh4 ,broth4 ,blank ,surry4 ,,ms4 ,ed4 #bi4 ,,ii4 #ai4 v4 ,blank ,desire4 ,bismeus4 ,,ms4 ,ed4 #af4 ,c4 ,c4 omitted1 v4 ,cok4 v4 pluk4 v4 ,pryk4 v4 ,pekok4 v4 ,phisik4 v4 thyk4 on the contrary it often abounds1 hence1 schulle1 should2 fresch1 fresh2 dische1 dish2 schepys1 sheeps2 flesch1 flesh2 fysch1 fish2 scher1 cheer1 c4 in ,,ms4 ,ed4 v4 ,gl4 to ,chaucer1 v4 schal4 ,craftly4 ,proem4 properly1 secundum artem4 ,caboches4 #d4 alibi4 ,cabbages4 f4 ,fr4 ,caboche1 ,head1 ,pate4 ,caraway4 #ec4 v4 ,junij ,etymolog4 ,carvon4 #aeb4 carved1 cut4 ,corvyn1 ,,ms4 ,ed4 ,,ii4 #ai1bj4 cut4 ,corue1 i4 e4 corve1 #d4 cut4 v4 ycorve4 v4 kerve4 ,canell4 passim4 ,cinamon4 ,wiclif4 v4 ,pref4 ,cuver4 ,,ms4 ,ed4 #ef4 ,cover4 ,cumpas4 by ,cumpas1 i4e4 ,compass1 #ahi4 by measure1 or round4 ,lel4 ,coll4 ,,iv4 p4 #bfc4 ,cool4 #f4 ,cole or ,colwort4 ,belg4 kool4 ,corat4 #ab4 name of a dish4 ,culdore4 ,,ms4 ,ed4 #be4 #bg4 a ,cullender4 ,span4 ,coladers4 ,casselys4 ,,ms4 ,ed4 #bh4 ,cranes4 #adf4 ,grues4 v4 ad loc4 ,chyballes4 #ab4 ,chibolls1 #gf4 young ,onions4 ,littleton4 ,ital ,cibolo4 ,lat4 ,cpula1 according to ,menage2 and see ,lye4 ,colys4 ,,ms4 ,ed4 ,,ii4 see the ,pref4 ,cawdel4 #ae4 #cc4 ,caudell1 ,contents4 ,see ,junius4 of ,muskels or ,muscles1 #abd4 ,cawdel ,ferry1 #da4 ,in ,e4 of ,devon's feast it is ,feny4 ,conynges4 #ag4 ,connynges1 #b1c4 ,coneys1 ,rabbets4 ,calle4 #aeb4 ,cawl of a ,swine4 ,connat4 #ah4 a marmolade4 v4 ad loc4 ,clowes4 #bj4 ,cloves4 v4 ,pref4 ,canuas1 or ,canvass4 #agh4 ,fr1 ,canevas4 ,belg4 ,kanefas4 ,coraunte4 ,raysouns of ,coraunte4 #ad4 ,so ,rasyns of ,corens1 ,northumb4 ,book1 p4 #ai4 ,raisin de ,corinthie4 ,fr4 i4e4 of ,corinth1 whence our ,currants1 which are small ,raisins1 came1 and took their name4 ,corance1 #ag4 #ba4 ,coraunce4 #ej4 ,coronse1 ,,ms4 ,ed4 #ab4 ,raisins are called by way of contradistinction grete ,raysouns1 #fe4 #acc4 ,see ,northumb4 ,book1 p4 #aa4 ,coronse4 v4 ,coraunte4 ,chargeant4 #aib4 ,stiff4 v4 ad loc4 ,,ms4 ,ed4 writes ,charchant1 #bi1 #cj ,charghaunt1 #cc4 ,charchaunt1 #cd4 ,chariaunt4 i4e4 ,charjaunt1 #cf4 ,,ii4 #bd4 ,chariand4 i4e4 ,charjand1 #bg4 ,comyn4 ,,ms4 ,ed4 #ci4 ,colure4 ,,ms4 ,ed4 #e4 to colour4 ,coneys4 #bb4 seems to be a kind of sauce4 ,,ms4 ,ed4 #f4 but the recipe there is different1 v4 ad ,no4 #be4 ,chanke4 ,,ms4 ,ed4 #bj4 ,col1 ,cole4 #bc4 #eb4 cool1 also to strain1 #gj1 #ga4 alibi4 ,,ms4 ,ed4 ,,ii4 #bb4 cleared4 ,comyn4 ,,ms4 ,ed4 ,,ii4 #ah4 come4 ,cowche4 #bd4 #aed4 lay4 ,,ms4 ,ed4 ,,ii4 #be4 ,chaucer1 v4 ,couche4 ,cynee4 #be4 a certain sauce4 perhaps the same with ,coney4 ,no4 #bb4 ,plays in ,cynee1 #aab4 ,sooles1 #aai4 ,tenches1 #abj4 ,oysters1 #abc4 ,harys ,hares in ,cmee4 ,,ms4 ,ed4 #h4 where doubtless we should read ,cinee1 since in ,no4 #ea there it is ,cyney4 ,it is much the same as bruet1 for ,sooles in ,cynee here is much the same with ,solys in bruet4 ,,ms4 ,ed4 ,,ii4 #ac4 ,chykens4 #bg4 #cc4 ,chicken is a plural itself4 but in ,,ms4 ,ed4 #ac4 it is ,chekenys also2 and ,chyckyns4 ,lel4 ,coll4 ,,iv4 p4 #a4 ,checonys ,,ms4 ,ed4 ,carnel of ,pork4 #cb4 v4 ad loc4 ,corvyn4 v4 ,carvon4 ,curlews4 #ce4 not eaten now at good tables2 however they occur in archb4 ,nevill's feast4 ,lel4 ,coll4 ,,vi4 p4 #a4 ,and see ,northumb4 ,book1 p4 #ajf4 ,rabelais iv4 c4 #ei4 ,and ,earl of ,devon's ,feast4 ,confit1 or ,confyt4 v4 ,aneys and ,colyandre4 ,charlet4 #ci4 a dish4 v4 ad loc4 ,chese ruayn4 #di4 #aff4 perhaps of ,rouen in ,normandy1 rouen in ,fr4 signifies the colour we call roan4 ,crems4 #eb4 for singular ,cream1 written ,creme1 #he4 #ahc4 ,crem and ,crym1 in ,,ms4 ,ed4 #cd4 ,,ii4 #bd4 ,fr4 ,cresme1 ,creme4 ,cormarye4 #ec4 a dish4 qu4 ,colyandre4 #ec4 #abh4 where it is in ,confyt rede1 or red4 ,white is also used for garnish1 #ei4 ,anglo-,saxon3 ,celenre1 ,a4,s4 ,anglo-,saxon3 ,ciliandro1 ,span4 ,chyryse4 #eh4 a made dish of cherries1 v4 ad loc4 ,cheweryes4 #eh4 ,cherries4 v4 ad loc4 and ,,ms4 ,ed4 ,,ii4 #ah4 ubi ,chiryes4 ,crotoun1 #fj4 a dish4 v4 ad loc4 ,crayton4 v4 ,crotoun4 ,cleeve a two4 #fb4 cloven4 ,a4,s4 ,anglo-,saxon3 cleopan4 ,cyrip4 #fd4 ,sirrup4 v4 ad loc4 ,chyches4 #gb4 ,vetches1 v4 ad loc4 ,chawf4 #gd warm4 ,fr4 ,echauffer1 whence ,chaucer has ,eschaufe4 ,clat4 #gh4 a dish4 qu4 ,chef4 ,proem1 chief4 ,fr4 ,calwar ,salmoun4 #ih4 v4 ad loc4 ,compost4 #ajj4 a preparation supposed to be always at hand4 v4 ad loc4 ,comfery4 #aij4 ,comfrey4 v4 ad loc4 ,chargeours4 #aja4 dishes4 v4 ad #abf4 ,chysanne4 #ajc4 to be eaten cold4 ,congur4 #ajd4 #aae4 ,lel4 ,coll4 ,,vi4 p4 #f4 bis4 p4 #af4 ,cungeri are among the fish in ,mr4 ,topham's ,,ms4 for the ,conger1 little used now1 see ,pennant4 ,,iii4 p4 #aae4 ,coffyns4 #aac4 ,pies raised without their lids1 #aeh4 #afg4 #ahe4 #aif4 ,,ms4 ,ed4 ,,ii4 #bc4 #bg4 ,in ,wiclif it denotes baskets4 ,comade4 #aac4 ,comadore4 #ahh4 ,couertour4 #aac4 ,coverture1 ,lid of a ,pye4 ,codlyng4 #id4 grete ,codelyng1 #aad4 v4 ad loc4 ,chawdoun4 #aae4 for ,swans1 #adc4 ,swan with ,chawdron4 ,lel4 ,coll4 ,,iv4 p4 #bbf4 which ,i suppose may be true orthography4 ,so ,swann with ,chaudron4 ,earl of ,devon's ,feast4 ,and it appears from a ,,ms4 of ,mr4 ,astle's1 where we have among ,sawces ,swanne is good with ,chaldron1 that ,chaldron is a sauce4 ,crome4 #aca4 ,pulp1 ,kernel4 ,crummes4 #aei4 ,chaucer4 ,the ,crum is now the soft part of a loaf1 opposed to the crust4 ,cury4 ,proem4 ,cookery4 ,we have assumed it in the title4 ,camelyne4 #add4 a sauce4 an ,canelyne1 from the flour of ,canel8 ,crudds4 #aej4 #aga4 ,curds1 per metathesin1 as common in the north4 ,crustards4 #aed4 ,pies1 from the ,crust4 qure if our ,custard be not a corruption of ,crustard2 ,junius gives a different etymon1 but whether a better1 the ,reader must judge4 ,crustard of fish1 #aef4 of herbs1 #aeg4 and in the ,earl of ,devon's ,feast we have un ,paste ,crustade4 ,cryspes4 #afb4 ,cryspels4 #afc4 v4 ad loc4 ,fritter ,crispayne1 ,lel4 ,coll4 ,,vi4 p4 #e4 which in ,godwin de ,prsal p4 #fig4 is ,fruter ,crispin4 ,chawfour4 #afb4 ,cowfer1 #agc4 a ,chafing dish4 ,chafer4 ,lel4 ,coll4 ,,iv4 p4 #cjb4 v4 ,junius voce ,chafe4 ,corose4 #aga4 curiously4 perhaps from cure1 to cook1 ,chaucer has corouse1 curious4 ,clarry4 #agb4 ,clary4 ,cotagres4 #age4 a dish4 v4 ad loc4 ,cok4 #age4 a ,cock4 sic4 ,lel4 ,coll4 ,,iv4 p4 #bbg4 ,chewets4 #ahe4 #ahf4 a dish4 ,rand4 ,holme1 ,,iii4 p4 #gh4 #ha1 #hb4 ,birch1 ,life of ,prince ,henry1 p4 #deh4 ,comadore4 v4 ,comade4 ,chastlet4 #ahi4 v4 ad loc4 ,christen4 ,proem4 ,christian4 ,d4 ,do4 #a1 #b4 put1 cause4 ,,ms4 ,ed4 #b4 #ab4 ,chaucer4 make4 #ef4 done1 #dh4 ,so ,chaucer has do for done4 ,dof4 do off4 #aja4 ,draw4 drawen #b4 strained1 hence #c4 #bj4 #bc4 drawe the grewel thurgh straynour4 ,to boil4 #b4ag4 as1 drawe hem up with gode brothe4 also #ea4 #gd4 ,to put1 #ad4 #da4 ,to make4 #bh4 #dg4 as1 draw an ,almand mylke4 ,dee4 #aeb4 singular of ,dice1 the ,fr4 ,d4 v4 quare4 ,drepee4 #ai a dish4 qu4 ,dates4 #bj4 #eb4 #aeh4 the fruit4 ,dyssh4 #bd4 dish4 ,dessorre4 #cg4 v4 ,blank desire4 ,doust4 #de4 alibi ,dust4 ,dowhz4 #ej4 ,dowh4 #ib4 ,dow4 ,,ms4 ,ed4 ,,ii4 #bi1 ,dough1 ,paste4 ,a4,s4 ,anglo-,saxon3 dah4 ,douce ,ame4 #fc4 quast a delicious dish4 v4 ,blank ,desire4 ,drope4 #fg4 drop1 to baste4 ,,ms4 ,ed4 #bh4 ,dorry4 ,sowpes dorry1 #hb4 ,sops endorsed4 from endore1 #ahg4 ,,ms4 ,ed4 #db1 ,,ii4 #f4 vide ad #agd4 ,deel4 #aac4 #agj4 part1 some4 v4 ,sum4 ,chaucer4 ,dicayn4 #agb4 v4 ad loc4 ,dokks4 as ,sowre ,dokks1 #agc4 ,docks4 ,dorryle4 v4 ,pomme4 ,daryols4 #ahc4 a dish4 ,a ,custard baked in a ,crust4 ,hear ,junius1 v4 ,dairie4 ',g4 dariole dicitur libi genus1 quod iisdem ,gallis alias nuncupatur laicteron vel stan de laict4' ,desne4 v4 ,blank ,desire4 ,desire4 v4 ,blank4 ,dressit4 #aid4 dressed4 dresse4 ,,ms4 ,ed4 #ae4 et passim4 ,chaucer in voce4 hence ydressy4 ,,ms4 ,ed4 ,,ii4 #ah4 ,dysis4 ,,ms4 ,ed4 #ae4 dice4 v4 quare4 ,demembre1 dimembre4 ,,ms4 ,ed4 #ca4 dismember4 ,dows1 douze4 ,,ms4 ,ed4 #ej4 ,,ii4 #ba4 ,drong4 ,,ms4 ,ed4 #ed4 drunk4 ,e4 ,e4 with e final after the consonant1 for ea1 as brede1 bread2 benes1 beans2 bete1 beat2 breke1 break2 creme1 cream2 clere1 clear2 clene1 clean2 mede1 mead2 mete1 meat2 stede1 stead2 whete1 wheat2 c4 ,e with e final after the consonant1 for ee1 as betes1 beets2 chese1 cheese2 depe1 deep2 fete1 feet2 grene1 green2 nede1 needful2 swete1 sweet4 ,endorre4 ,,ms4 ,ed4 #db4 endorse4 ,ete4 #ajc4 eat4 eten1 #adf4 eaten4 etyn4 ,,ms4 ,ed4 #c4 ,a4,s4 ,anglo-,saxon3 etan4 ,,ms4 ,ed4 #dh4 oat4 ,enforse4 ,,ms4 ,ed4 ,,ii4 #bj4 seasoned4 ,erbes4 #g4 herbs2 herb's1 #fc4 erbys1 #aea4 ,eerbis1 #aeg4 ,eyren1 and ,ayren4 #g1 #h4 #ae4 ,eyryn1 ,s4 ,ed4 #a4 ,eggs4 'a merchant at the ,n4 ,foreland in ,kent asked for eggs1 and the good wyf answerede1 that she coude speak no ,frenshe--another sayd1 that he wolde have eyren1 then the good wyf sayd that she understood hym wel4' ,caxton's ,virgil1 in ,lewis' ,life of ,caxton1 p4 #fa4 who notes ',see ,sewel's ',dictionary1 v4 ,ey4' add1 ,urry's ,chaucer1 v4 ,aye and ,eye4 ,note here the old plural en1 that eggs is sometimes used in our ,roll1 and that in ,wicht eye1 or ey is the singular1 and in the ,germ4 ,see ,chaucer4 v4 ,aie1 and ,ay4 ,eowts4 #f4 v4 ad loc4 ,egurdouce4 #ba4 v4 ad loc4 of ,fysshe1 #acc4 ,egge dows1 ,,ms4 ,ed4 #ej4 mal4 ,egerduse4 ibid4 ,,ii4 #a4 ,our ,no4 #eh1 is really an ,eagerdouce1 but different from this here4 ,a ,seville ,orange is ,aigre-douce4 ,cotgrave4 ,esy4 #fg4 easy4 eselich1 #aac4 easily4 ,chaucer4 ,eny4 #gd4 #agc4 any4 ,elena ,campana4 #gh4 i4e4 ,enula ,campana1 ,elecampane4 ,erbowle4 #ie4 a dish4 v4 ad loc4 ,erbolat4 #agb4 a dish4 v4 ad loc4 ,eerys1 ,eris4 #agg4 #ahb4 #ee4 ,ears4 ,eyr4 ,,ms4 ,ed4 #dd4 ,chaucer has ,ere and ,eris4 ,elren4 #aga4 ,elder4 ,eller1 in the north1 without d4 ,erne4 #agd4 qu4 ,euarund4 ,,ms4 ,ed4 #c4 ,eelys4 #aja4 ,eels4 ,elys1 ,helys4 ,,ms4 ,ed4 ,,ii4 #ae4 #bd4 ,elis4 ,chaucer4 ,f4 ,forced4 #c4 farced1 stuft4 we now say1 forc'd-meat1 yfarced1 #aei1 #afj4 enforsed4 ,,ms4 ,ed4 ,,ii4 #bj4 fors1 #agj4 called fars1 #aej4 it seems to mean season1 ,no4 #d4 ,mixt4 #d where potage is said to be forced with powdour-douce4 ,fort4 passim4 strong4 ,chaucer4 ,fresee4 ,,ms4 ,ed4 #dg4 ,fenkel4 #f4 #gg4 ,fenel1 #gf4 #agb4 ,fenell1 #ajj4 ,fennel4 ,germ4 ,venikol4 ,belg4 ,venckel4 ,forme4 ,proem4 #ie4 forme4 ,funges4 #aj4 ,mushrooms1 from the ,french4 ,cotgrave4 ,holme ,,iii4 p4 #hb4 ,the ,romans were fond of them4 ,fesants4 #bj4 #ce4 ,fynelich wel4 #aib4 very wel1 constantly4 ,fro4 #bb4 ,,ms4 ,ed4 #ej4 ,chaucer4 from4 ,so therfro4 #ec4 ,lel4 ,coll4 ,,iv4 p4 #bff4 ,chaucer4 ,fleysch4 #bd4 ,fleissh1 #cg4 ,flesh1 ,a4,s4 ,anglo-,saxon3 le4 ,germ4 ,fleisc4 ,feneboyles4 ,,ms4 ,ed4 ,,ii4 #bb4 ,fyletts4 #bh4 ,fillets4 ,florish and ,flour4 #cf4 #ch4 #dj4 ,garnish4 ,lel4 ,coll4 ,,vi4 p4 #ag4 #bc4 ,chaucer1 v4 ,floure4 ,foyles4 #di4 rolled ,paste4 ,foyle of dowhz1 #ej4 #ib4 et per se1 #adh4 #ec4 ,foile of ,paste1 #afc4 ,leaves of ,sage1 #afa4 ,chaucer4 v4 ad #age4 hence ,carpe in ,foile4 ,lel4 ,coll4 ,,iv4 p4 #bbf4 a ,dolphin in ,foyle1 a suttletie4 ,,vi4 p4 #e4 ,lyng in ,foyle1 p4 #af4 ,cunger4 ,ibid4 ,samon4 ,ibid4 ,sturgen4 p4 #ag4 et v4 p4 #bb4 ,n4,b4 ,foyle in these cases means ,paste4 ,fars4 v4 forced4 ,fle4 #ec4 flea1 flaw4 ,,ms4 ,ed4 ,,ii4 #cc4 flawe1 flein1 flain1 flawed4 #aj4 #ac4 #ae4 ,fonnell4 #fb4 a dish4 ,frot4 ,,ms4 ,ed4 ,,ii4 #ag4 rub1 shake1 frote1 ,chaucer4 ,feyre4 #ff4 ,,ms4 ,ed4 ,,ii4 #ah4 #bb4 ,feir4 ,chaucer4 ,fair4 ,ferthe4 #fh4 ,fourth1 hence ,ferthing or ,farthing4 ,furmente4 #fi4 #aaf4 ,furmenty1 ,,ms4 ,ed4 ,i4 ,formete4 ,ibid4 #dh4 ,formenty1 ,ib4 ,,ii4 #cj4 from ,lat4 ,frumentum1 per metathesin2 whence called more plausibly ,frumity in the north1 and ,frumetye in ,lel4 ,collect4 ,,iv4 p4 #bbf4 ,,vi4 p4 #e4 #ag4 #bb4 but see ,junius1 v4 ,formetie4 ,frenche4 #gc4 a dish4 v4 ad loc4 ,fest4 ,,ms4 ,,ii4 #ah4 ,feast4 ,chaucer4 ,fygey4 #hi4 because made of ,figs4 ,fygs drawen4 #ajc4 ,,ms4 ,ed4 ,,ii4 #c4 ,found4 #ic4 mix4 dissolve1 #aic4 fond4 #ahh4 v4 y fonded4 ,lye1 in ,junii ,etym4 v4 ,founder4 ,fete4 #ajb4 ,chaucer4 ,fet1 ,,ms4 ,ed4 #dd4 ,feet4 ,flaumpeyns4 #aac4 #ahd4 ,ferst4 ,,ms4 ,ed4 ,,ii4 #cj4 ,first4 ,fanne4 #aaf4 to fan or winnow4 ,a4,s4 ,anglo-,saxon3 pann1 ,vannus4 ,frytour4 #adi1 #aej1 #aea4 ,fruturs4 ,,ms4 ,ed4 #ai4 #dj4 ,fritters4 ,fruter1 ,lel4 ,coll4 ,,iv4 p4 #bbg4 ,frytor4 ,,vi4 p4 #ag4 ,flaunne4 #afc4 ,flownys4 ,,ms4 ,ed4 ,,ii4 #bg4 ,fr4 ,flans1 ,custards4 ,chaucer4 v4 ,slaunnis4 ,et v4 ,junium voce ,flawn4 ,feel4 #afh4 hold1 contain1 perhaps same as feal1 occultare1 abscondere1 for which see ,junii ,etymol4 ,fuyre4 #ahh4 ,fire4 ,fyr fort4 #aib4 a strong ,fire4 ,fere1 ,chaucer4 ,fyer1 ,lel4 ,coll4 ,,iv4 p4 #bif4 ,belg4 ,vuyn1 ,fere4 ,,ms4 ,ed4 #eh4 ,ferry4 v4 ,cawdel4 ,flowr1 ,flowre4 ,,ms4 ,ed4 #b4 #ai4 ,flour4 ,fronchemoyle4 ,,ms4 ,ed4 #ae4 ,froys4 ,,ms4 ,ed4 #ah4 ,fraise4 ,farsure4 ,,ms4 ,ed4 #bh4 stuffing4 ,forsy4 ,,ms4 ,ed4 #ch4 season4 ,g4 ,gronden4 #a4 #ec4 ground or beaten4 to grynde is to cut or beat small4 #c4 #h4 #ac4 for compare #ad4 yground #cg4 #ec4 #aje4 to pound or beat in a mortar4 #c4 ,,ms4 ,ed4 #e4 ,gode4 ,no4 #a4 alibi1 good1 strong4 ,chaucer4 god1 ,,ms4 ,ed4 passim4 ,grete4 mynced4 #b4 not too small4 gretust1 #ahi4 greatest4 gret1 ,,ms4 ,ed4 #ae4 and ,chaucer4 ,gourdes4 #h4 ,fr4 gouhourde4 ,gobettes4 #af4 #fb4 ,gobbettys1 ,gobettis4 ,,ms4 ,ed4 #i4 alibi4 ,chaucer4 ,gobbins1 ,holme ,,iii4 p4 #ha1 #hb4 large pieces4 ,wiclif4 ,junii ,etym4 ,grees4 #ag4 #aja4 ,grece1 #ah4 alibi4 ,,ms4 ,ed4 #h4 #ad4 #cb4 alibi1 whyte ,grece1 #ah4 ,fat1 ,lard1 ,conys of high ,grece4 ,lel4 ,coll4 ,,iv4 p4 #bbf4 qu4 ,gravey4 #bf1 #bg4 ,grave4 ,,ms4 ,ed4 ,,ii4 #bj4 ,gravy4 ,lel4 ,coll4 ,,vi4 p4 #aj4 ,galyntyne4 #bh4 #aag4 a preparation seemingly made of ,galingale1 c4 #abi4 and thence to take its name4 ,see a recipe for making it1 #ach4 as also in ,,ms4 ,ed4 #i4 ,bread of ,galyntyne1 #id4 ,soupes of ,galyntyne1 #abi4 ,lampervey in ,galantine4 ,lel4 ,coll4 ,,iv4 p4 #bbf4 ,,vi4 p4 #bb4 ,swanne1 ,,vi4 p4 #e4 ,garlete and ,garlec4 #cj4 #cd4 ,garlick4 ,a4,s4 ,anglo-,saxon3 garleac4 ,grapes4 #cj4 #cd4 ,galyngale4 #cj4 the ,powder1 #dg4 the long-rooted ,cyperus4 ,gl4 to ,chaucer4 ,see ,northumberland ,book1 ,p4 #dae4 ,gleyre4 of ,ayrenn4 #ei4 the white1 from ,fr4 glaire4 ,chaucer4 ,lear or ,leir of an ,egg4 ,holme interprets it the ,white beaten into a foam4 ,goon4 #ei4 ,,ms4 ,ed4 #a4 go4 ,belg4 gaen4 ,gylofre4 #fe4 ,gelofre4 ,,ms4 ,ed4 #bg4 cloves2 for see ,no4 #cj1 #ca4 #dj4 there2 from ,gr4 ,greek3 charuophullon4 ,gyngawdry4 #id4 a dish4 ,grave4 ,,ms4 ,ed4 ,,ii4 #bj4 ,gravey4 ,gele4 #aja1 #ajb4 ,jelly4 ,fr4 ,gele4 ,gawdy ,grene4 #aab4 perhaps1 ,light ,green4 ,gurnards4 #aae4 ,greynes de ,parys4 #acg4 and so ,chaucer1 meaning ,greynes de paradys1 or greater ,cardamoms4 ,see ,dr4 ,percy on ,northumb4 ,book1 p4 #dad4 ,chaucer has ,greines for ,grains4 and ,belg4 ,greyn4 ,grate4 #aeb4 v4 i or y grated4 ,gastbon4 #aid4 f4 ,gastbon1 quasi ,wastbon1 from ,wastel the finest ,bread1 which see4 ,hence the ,fr4 ,gasteau4 ,gyngynyr1 ,gyngenyr1 ,gyngyner1 ,gyngener4 ,,ms4 ,ed4 #c1 #d4 #ac4 #bd4 ,ginger4 ,gyngyner-bred1 #cb4 ,grotys4 ,,ms4 ,ed4 ,,ii4 ,oat-meal ,grotes1 i4e4 ,grits4 ,grydern1 ,grydern1 ,gredern4 ,,ms4 ,ed4 #be4 #dd4 ,,ii4 #aa4 ,h4 ,h4 for th1 as hem1 them2 her1 their2 passim4 ,hare1 #aba4 ,chaucer4 ,wiclif4 ,it is sometimes omitted2 as wyt and wyte1 white4 ,sometimes abounds1 as schaldyd4 ,,ms4 ,ed4 #g4 ,,ii4 scalded4 v4 ,thowehe4 ,hye4 ,proem4 high4 hy1 ,,ms4 ,ed4 #dd4 ,a4,s4 ,anglo-,saxon3 ,heah4 ,hem4 #a1 #b4 i4e4 hem2 them4 ,lye in ,junii ,etym4 ,hulle4 #a4 a verb1 to take off the husk or skin4 ,littleton4 ,hence ,hulkes1 ,husks or ,hulls1 as #ga4 ,holys1 ,,ms4 ,ed4 #a4 ,sax4 helan1 to cover4 v4 ,lye in ,junii ,etym4 v4 ,hull4 ,hulkes4 v4 ,hulle4 ,hewe4 #g4 cut1 mince4 yhewe1 #ab4 minced1 hewn4 ,,ms4 ,ed4 #f4 #i4 hewin1 ,chaucer4 ,a4,s4 ,anglo-,saxon3 heyan4 ,hakke4 #aid4 ,,ms4 ,ed4 #bc4 hack1 bruise4 ,junii ,etym4 v4 hack4 ,,ms4 ,ed4 has also hak and hac4 ,hebolace4 #g4 name of a dish4 ,herdeles4 ,,ms4 ,ed4 #ef4 ,hurdles4 ,hennes4 #ag4 #de4 including1 ,i presume1 the whole species1 as ,malard and ,pekok do below4 ,hool4 #bj4 #bb4 alibi4 hole1 #cc4 #age4 hoole1 #aeh4 whole4 ,chaucer has hole1 hool1 and hoolich2 and ,wiclif1 hole and hool4 ,,ms4 ,ed4 has hol and hole4 ,hooles4 #afb4 ,holes4 ,holsomly4 ,proem1 wholesomely4 ,herthe4 ,,ms4 ,ed4 #eg4 ,earth4 ,hit4 #bj4 #ih4 #aeb4 it4 hytt4 ,northumb4 ,book1 p4 #ddj4 ,hit1 ,gloss4 ,wiclif4 in ,marg4 ,a4,s4 ,anglo-,saxon3 hit4 ,hoot4 #ba4 alibi4 hot4 ,hares4 #bc4 ,hoggepot4 #ca4 v4 ad loc4 ,hochee4 #cd4 hach1 ,fr4 but there is nothing to intimate cutting them to pieces4 ,hersyve4 ,,ms4 ,ed4 ,,ii4 #b4 ,hair-sieve4 her is hair in ,chaucer4 ,helde4 #ej4 #aed4 throw1 cast1 put4 v4 #ahi4 ,heelde1 poured1 shed4 ,wiclif4 and ,lye in ,junii ,etym4 v4 ,held4 ,holde4 #ahi4 make1 keep4 ,,ms4 ,ed4 ,,ii4 #cb1 #cc4 ,hawtheen4 #eg4 ,hawthorn4 ,junius1 v4 ,haw4 ,hatte4 #ei4 bubling1 wallop4 quasi the hot1 as in ,chaucer4 from ,a4,sax4 ,anglo-,saxon3 hatt4 ,hong4 #fg4 hing1 or hang4 ,chaucer4 ,,ms4 ,ed4 #dh4 ,honde4 #gf4 hand4 ,chaucer4 ,so in ,derbyshire now4 ,heps4 #hd4 ,fruit of the ,canker-rose4 ,so now in ,derbyshire1 and v4 ,junius1 voce ,hippes4 ,hake4 #id4 #ahf4 a ,fish4 v4 ad loc4 ,hilde4 #aji4 to skin1 from to hull1 to scale a fish1 #aai4 vide #aag4 #aai4 compared with ,,ms4 ,ed4 ,,ii4 #ac4 ,herons4 #adf4 ,,ms4 ,ed4 #c4 ,holme1 ,,iii4 p4 #gg1 #gh4 but little used now4 ,heronsew4 ,lel4 ,coll4 ,,iv4 p4 #bbf4 ,heronshawe4 ,,vi4 p4 ,i4 ,heronsews4 ,chaucer4 ,the ,poulterer was to have in his shop ,ardeas sive airones1 according to ,mr4 ,topham's ,,ms4 written about #abej4 ,and ,heronns appear at ,e4 of ,devon's ,feast4 ,holke4 #agc4 qu4 hollow4 ,hertrowee4 #agf4 a dish4 ,hert is the ,hart in ,chaucer1 ,a4,s4 ,anglo-,saxon3 heort4 ,hi4 ,,ms4 ,ed4 #bg4 they4 ,hevyd4 ,,ms4 ,ed4 #ba4 v4 ad loc4 ,hom4 ,,ms4 ,ed4 #ef4 ,home4 ,i4 ,i4 #b4 for e4 ,proem4 ,so ith for eth4 ,ibid4 in4 #cj4 et spius4 in4 inne1 #cg4 alibi4 ,jushell4 #dc4 a dish4 v4 ad loc4 ,is4 plur4 for es4 #eb4 #gc4 ,proem4 ,nomblys4 ,,ms4 ,ed4 #ab4 ,nombles4 v4 ,pees4 ,rosys1 #agg1 ,roses4 ,i4 for y4 v4 y4 ,iowtes4 v4 ,eowtes4 ,irne4 #ajg4 ,iren1 ,chaucer4 and the ,saxon4 ,iron4 ,juys4 #aah4 #aca4 ,jus1 ,,ms4 ,ed4 ,,ii4 #ag4 the ,fr4 word1 ,ieuse1 ,chaucer4 ,k4 ,kerve4 #h4 cut4 kerf1 #fe4 ,,ms ,ed4 #bi4 v4 carvon1 and ,chaucer1 voc4 ,carfe1 karft1 kerve1 kerft4 ,kydde4 #ba4 ,flesh of a ,kid4 ,kedys4 ,,ms4 ,ed4 #ac4 ,kids4 ,keel4 #bi4 #afg4 #ahh4 ,,ms4 ,ed4 #a4 ,gl4 to ,chaucer and ,wiclif1 to cool4 ,kyt4 #aah4 alibi4 ,,ms4 ,ed4 #ai4 ket1 ,ibid4 ,,ii4 #ae4 to cut4 kyted1 cut4 ,lel4 ,coll4 ,,iv4 p4 #bih4 ,chaucer1 v4 ,kitt4 ,keintlick4 v4 queintlick4 ,kyrnels4 #ahi4 a species of battlements1 from kernellare2 for which see ,spelman1 ,du ,fresne1 and ,chaucer4 ,kever4 ,,ms4 ,ed4 #b4 cover4 ,kaste1 kest4 ,,ms4 ,ed4 #f4 #aj4 cast4 v4 ad loc4 ,kow4 ,,ms4 ,ed4 #ch4 ,cow4 ,l4 ,l4 for ll4 ,,ms4 ,ed4 spe4 ,lat4 #i4 #ad4 alibi4 ,,ms4 ,ed4 #a1 #b4 ,let4 ,chaucer4 ,belg4 laten4 latyn4 ,,ms4 ,ed1 ,,ii4 #e4 let4 ,lire1 and ,lyre4 #c4 #ad4 #de4 ,,ms4 ,ed4 spe4 the fleshy part of ,meat4 ,a4,s4 ,anglo-,sxon3 lire4 ,see ,lyre in ,junii ,etymol4 ,also a mixture1 as ,dough of ,bread and raw ,eggs1 #ae4 hence 'drawe a ,lyre of ,brede1 ,blode1 ,vyneg1 and ,broth1' #be4 ,so ,lyour and ,layour4 ,,ii4 #ca4 all from lye1 which see4 ,lay seems to mean mix1 #ca4 as layour is mixture1 #id4 ,lye it up4 #ae4 to mix2 as alye1 which see4 ,leke4 in sing4 #aj4 #gf4 ,leeks4 ,langdebef4 #f4 an herb4 v4 ad loc4 ,longdobeefe ,northumberland ,book4 p4 #chd4 ,bugloss4 ,lytel4 #ai4 passim4 ,litul and litull1 #ajd4 #aeb4 'a litel of ,vynegar1' #aah4 of ,lard1 #aeb4 ,loseyns1 ,losyns4 #bd4 #ib4 on fish-day1 #abh4 a ,lozenge is interpreted by ,cotgrave1 'a little square ,cake of preserved herbs1 flowers1 c4' but that seems to have no concern here4 ,lozengs4 ,lel4 ,coll4 ,,iv4 p4 #bbg4 ,lyche4 #aeb4 like4 lichi4 ,wiclif4 lich4 ,chaucer4 ylich4 ,idem4 ,lombe4 #fb4 ,lamb4 hence ,wiclif1 ,lomberen1 ,lambs4 ,chaucer1 and ,germ4 ,leche ,lumbard4 #fe4 from the country doubtless1 as the mustard1 ,no4 #ajj4 ,see also ,lel4 ,coll4 ,,vi4 p4 #f4 #bf4 ,leches4 ,,ms4 ,ed4 #ae4 are ,cakes1 or pieces4 ,rand4 ,holme makes ,leach1 p4 #hc4 to be 'a kind of ,jelly made of ,cream1 ,ising-glass1 ,sugar1 and ,almonds1 c4' ,the ,lessches are fried1 #aeh4 v4 yleeshyd4 ,leyse ,damask4 ,lel4 ,coll4 ,,iv4 p4 #bbf4 ,leche baked4 ,,vi4 p4 #e4 ,partriche ,leiche4 ,ibid4 ,leche ,damaske4 ,ibid4 ,see also1 p4 #aj4 ,leche ,florentine1 p4 #ag4 ,leche ,comfort4 ,ibid4 ,leche ,gramor4 ,ibid4 ,leche ,cypres1 p4 #bf4 which in ,godwin de ,prsul4 p4 #fig4 is ,sipers1 mal4 ,lete ,lardes4 #fh4 v4 ad loc4 ,lave4 #gf4 wash4 ,leyne4 #hb4 a ,layer4 ,lewe water4 #ih4 ,lews water1 ,,ms4 ,ed4 ,,ii4 #aj4 warm2 see ,gloss4 to ,wiclif4 and ,junius4 v4 ,lukewarm4 ,lumbard ,mustard4 #ajj4 from the country4 v4 ,leche4 how made1 ,no4 #ade4 ,lef4 ,,ms4 ,ed4 #ef4 leave4 ,lefe1 ,chaucer4 ,lite4 #ajd4 a few1 alite1 as they speak in the ,north4 ,chaucer1 v4 ,lite1 and ,lyte1 and ,mr4 ,lye in his ,junius4 ,laumpreys4 #abf4 ,lampreys1 an ,eel-like ,sea ,fish4 ,pennant1 ,brit4 ,zool4 ,,iii4 p4 #fh4 ,laumprons4 #abg4 the ,pride4 ,pennant1 ,ibid4 p4 #fa4 ,see ,lel4 ,coll4 ,,vi4 p4 #f4 #ag4 bis #bc4 ,mr4 ,topham's ,,ms4 has ,murenulas sive ,lampridulas4 ,looches1 ,loches4 #acj4 #acc4 the fish4 ,lardes of ,swyne4 #adf4 i4e4 of ,bacon4 hence lardid1 #adg4 and ,lardons4 ,,ms4 ,ed4 #c4 #dc4 from the ,fr4 which ,cotgrave explains ,slices of ,lard1 i4e4 ,bacon4 vide ad #fh4 ,lorere tre4 ,,ms4 ,ed4 #ee4 ,laurel tree4 ,chaucer4 ,lyuours4 #aeb4 ,livers4 ,a4,s4 ,anglo-,saxon3 lyper4 ,led4 ,,ms4 ,ed4 #ef4 carry4 lide1 ,chaucer4 ,lenton4 #aeh4 ,lent4 ,lynger4 #aei4 longer4 ,chaucer has longer and lengir4 v4 ,lange4 ,lopuster1 ,lopister4 ,,ms4 ,ed4 ,,ii4 #g4 #af4 v4 ,junii ,etymolog4 ,lust4 as1 hym lust4 ,proem1 he likes4 ,chaucer1 v4 ,lest4 ,lewys4 ,,ms4 ,ed4 #da4 ,leaves4 ,lefe1 ,chaucer4 v4 ,lef4 ,lie4 ,liquor4 ,chaucer4 ,,ms4 ,ed4 #dh4 ,ley4 ,,ms4 ,ed4 #f4 lay4 ,lese1 les4 ,,ms4 ,ed1 #ad4 ,,ii4 #g1 #h4 pick4 ,to lease1 in ,kent1 is to glean4 ,m4 ,make4 #g4 ,,ms4 ,ed4 #ab4 #dc4 ,,ii4 #ab4 to dress4 make forth1 #ajb4 to do4 ,,ms4 ,ed4 ,,ii4 #ce4 ,monchelet4 #af4 a dish4 ,mylk1 ,melk4 ,,ms4 ,,ii4 #cj4 ,milk of ,almonds1 #a4 #aj4 #ac4 alibi4 ,moton4 #af4 ,,ms4 ,ed4 #a4 ,mutton1 ,see ,lel4 ,coll4 ,,iv4 p4 #bbf4 ,flemish4 ,motoen4 ,mawmenee4 #bj4 #aic4 a dish4 v4 ad loc4 how made1 #aid4 ,mamane4 ,lel4 ,coll4 ,,iv4 p4 #bbg4 ,mamonie4 ,,vi4 p4 #ag4 #bb4 royal1 #bi4 ,manmene1 ,,ms4 ,ed4 #bi1 #cj4 ,mamenge4 ,e4 of ,devon's ,feast4 ,morterelys4 v4 ,mortrews4 ,medle4 #bj4 #ej4 alibi4 to mix4 ,wiclif4 ,chaucer4 ,messe4 to messe the dysshes1 #bb4 messe forth1 #bd4 ,morre4 #ch4 ,,ms4 ,ed4 #cg4 ,,ii4 #bf4 a dish4 v4 ad loc4 ,mortrews4 #de4 ,mortrews blank1 #df4 of fish1 #abe4 ,morterelys1 ,,ms4 ,ed4 #e4 where the recipe is much the same4 'meat made of boiled hens1 crummed bread1 yolk of eggs1 and safron1 all boiled together1' ,speght ad ,chaucer4 ,so called1 says ,skinner1 who ,writes it mortress1 because the ingredients are all pounded together in a mortar4 ,moscels4 #dg4 ,morsels4 ,chaucer has ,morcills4 ,moscels is not amiss1 as ,mossil in ,chaucer is the muzle or mouth4 ,mete4 #fg4 ,a4,s4 and ,chaucer4 ,meat4 ,meetis1 ,proem4 ,meats4 ,it means also properly1 ,,ms4 ,ed4 ,,ii4 #ba4 ,chaucer4 ,myng4 #fh4 ,,ms4 ,ed4 #cj4 ming1 #gf4 meng1 #abg4 #aeh4 ,,ms4 ,ed4 #cb4 ,chaucer4 to mix4 ,so mung1 #aib4 is to stir4 ,wiclif4 v4 ,mengyng4 ,a4,s4 ,anglo-,saxon3 mengan4 ,morow4 at ,morow4 #gb4 in the ,morning4 ,,ms4 ,ed4 #cc4 a ,morrow1 ,chaucer4 on the ,morow4 ,lei4 ,coll4 ,,iv4 p4 #bcd4 ,makke4 #gd4 a dish4 ,meel1 ,mele4 #hf4 #ig4 ,meal4 ,melis1 ,meals4 ,chaucer4 ,belg4 ,meel4 ,macrows4 #fb4 ,maccharone4 vide ad locum4 ,makerel4 #ajf4 ,muskles1 ,muskels4 #abb4 ,muscles4 ,a4,s4 ,anglo-,saxon3 murcule4 ,malard1 ,maulard4 #ada4 meaning1 ,i presume1 both sexes1 as ducks are not otherwise noticed4 ,holme1 ,,iii4 p4 #gg4 and ,mr4 ,topham's ,,ms4 ,mylates1 whyte4 #aec4 a dish of pork1 #aee4 ,myddell4 #agj4 midle4 myddes4 #age4 the same4 ,mawe4 #agf4 ,stomach of a ,swine4 ,chaucer4 ,junii ,etym4 ,moold4 #agg4 ,mould4 ,maziozame4 #aia4 ,marjoram4 ,see the various orthographies in ,junius1 v4 ,majoram4 ,male ,marrow4 #aie4 qu4 ,moyle4 v4 ,ris4 v4 ,fronchemoyle4 ,mulberries4 #ii4 #acb4 v4 ,morree4 ,myce1 myse4 ,,ms4 ,ed4 #h4 #ae4 mince1 myed4 ,,ii4 #ai4 minced1 ymyed1 #ce4 for ymyced4 myney1 ,,ii4 #c4 myneyd1 ,,ii4 #a4 ,mo4 ,,ms4 ,ed4 #ch4 more4 ,chaucer4 ,maner4 of omitted4 ,,ms4 ,ed4 #de4 #dg1 #dh4 ,,ii4 #b4 #bh4 ,mad1 ymad4 ,,ms4 ,ed4 ,,ii4 #i4 made4 ,mychil4 ,,ms4 ,ed4 #dh1 much4 ,chaucer1 v4 moche4 ,junius v4 mickel4 ,myntys4 ,,ms4 ,ed4 ,,ii4 #ae4 ,mint4 ,myntys1 ,brit4 ,n4 ,a ,nost1 ,i4 crasis of an ,oste1 or ,kiln2 frequent in ,kent1 where ,hop-oste is the kiln for drying hops4 ',oost or ,east3 the same that kiln or kill1 ,somersetshire1 and elsewhere in the west1' ,ray4 ,so ,brykhost is a ,brick-kiln in ,old ,parish-,book of ,wye in ,kent1 #cd ,h4 ,,viii4 ',we call est or oft the place in the house1 where the smoke ariseth2 and in some manors austrum or ostrum is that1 where a fixed chimney or flew anciently hath been1' ,ley1 in ,hearne's ,cur4 ,disc4 p4 #bg4 ,mannors here means1 ,i suppose manor-houses1 as is common in the north4 ,hence ,haister1 for which see ,northumb4 ,book1 p4 #dae4 #dag4 and ,chaucer1 v4 ,estris4 ,noumbles4 #aa4 #ac4 ,entrails of any beast1 but confined now to those of a deer4 ,i suspect a crasis in the case1 quasi an ,umble1 singular for what is plural now1 from ,lat4 ,umbilicus4 ,we at this day both say and write ,umbles4 ,nombles1 ,,ms4 ,ed4 #ab4 where it is ,nomblys of the venyson1 as if there were other ,nomblys beside4 ,the ,fr4 write ,nombles4 ,non4 #fh4 no4 ,chaucer4 ,a4,s4 ,anglo-,saxon3 nan4 ,nyme4 #aad4 take1 recipe4 ,sax4 niman4 ,chaucer4 used in ,,ms4 ,ed4 throughout4 ,see ,junius4 v4 ,nim4 ,notys4 #add4 ,wallenotes1 #aeg4 ,so ,not1 ,,ms4 ,ed4 ,,ii4 #cj4 ,chaucer4 ,belg4 ,note4 ,nysebek4 #agc4 a dish4 quasi1 nice for the ,bec1 or ,mouth4 ,nazt1 nozt4 ,,ms4 ,ed4 #cg4 not4 ,o4 ,oynons4 #b4 #d4 #g4 ,fr4 ,oignons4 ,onions4 ,orage4 #f4 ,orache4 ,other1 oother4 #ac1 #ad4 #ed4 #fc4 ,,ms ,ed4 spe4 ,chaucer4 ,wiclif4 ,a4,s4 ,anglo-,saxon3 oer4 or4 ,on1 oon4 #ad4 #bj4 alibi4 in4 as in the ,saxon4 ,one ,,ms4 ,ed #eh4 ,,ii4 #ba4 ,chaucer4 ,obleys4 #bd4 a kind of ,wafer1 v4 ad loc4 ,onys4 ,,ms4 ,ed4 #cg4 once1 ones1 ,chaucer1 v4 ,atones1 and ones4 ,onoward1 onaward4 #bd4 #bi4 #ajg4 onward1 upon it4 ,of4 omitted1 as powder ,gynger1 powder ,gylofre1 powder ,galyngale4 abounds1 v4 ,lytel4 ,oot4 #bf4 alibi4 ,oat4 ,otyn4 ,,ms4 ,ed4 ,,ii4 ,oaten4 ,opyn4 ,,ms4 ,ed4 #bh4 open4 ,offall4 #adc4 ,exta1 ,giblets4 ,oystryn4 ,,ms4 ,ed4 ,,ii4 #ad4 ,oysters4 ,of4 ,proem4 by4 ,ochepot4 v4 ,hochepot4 ,ovene4 i4 ,oven4 ,a4,s4 ,anglo-,saxon3 oren4 ,belg4 ,oven4 #jvyn1 ,,ms4 ,ed4 ,,ii4 #af4 ,olyve1 de ,olyve1 ,olyf1 ,dolyf1 ,,ms4 ,ed4 ,olive4 ,owyn4 ,,ms4 ,ed4 #bb4 own4 ,p4 ,plurals increase a syllable1 ,almandys1 ,yolkys1 ,cranys1 ,pecokys1 c4 ,so now in ,kent in words ending in st4 ,this is ,saxon1 and so ,chaucer4 ,plurals in n1 ,pisyn1 ,hennyn1 ,appelyn1 ,oystrin4 ,powdon douce4 #d4 ,pref4 ,powdon fort4 #aj1 ii4 v4 ,pref4 ,pasturnakes4 #e4 seems to mean ,parsnips or ,carrots1 from ,pastinaca4 ,pasternak of ,rasens1 #ajj4 of ,apples1 #adi4 means ,pastes1 or ,paties4 ,persel4 #f4 #bi4 alibi4 ,persele ,,ms4 ,ed4 ,,ii4 #ae4 ,fr4 ,persil4 ,parsley4 ,parcyle4 ,,ms4 ,ed4 #cb4 ,pyke1 pike4 #ah4 #gf4 pick4 ,chaucer1 v4 ,pik4 ,pluk4 #gf4 pluck1 pull4 ,a4,s4 ,anglo-,saxon3 pluccian4 ,pellydore4 #ai4 v4 ad loc4 ,peletour4 #ajd4 v4 ad #ai4 ,paast4 ,,ms4 ,ed4 ,,ii4 #bi4 ,paste4 ,potell4 #bj4 ,pottle4 ,pyncs4 #bj4 alibi1 v4 ,pref4 ,pecys4 #ba4 alibi4 ,pece1 #aij4 ,pecis1 ,,ms4 ,ed4 #ab4 ,chaucer4 ,pieces1 ,piece1 i4 ,peper4 #ba4 #acb4 ,,ms4 ,ed4 i#f4 has ,pepyr4 ,pip4 #adj4 #adc4 ,,ms4 ,ed4 #i4 ,pepper4 ,a4,s4 ,anglo-,saxon3 peopor and ,anglo-,saxon3 pipor4 ,papdele4 #bd4 a kind of sauce4 probably from ,papp1 a kind of ,panada4 ,pise1 ,pisyn1 ,,ms4 ,ed4 #b4 ,pease4 ,peers4 #acj4 #ach4 ,pers1 #afg4 ,perys1 ,,ms4 ,ed4 ,,ii4 #bc4 ,pears4 ,pery1 a ,pear tree1 ,chaucer4 ,possynet4 #cj4 #afj4 a ,posnet4 ,partruches4 #ce4 #adg4 ,partyches1 ,contents4 ,partridges4 ,perteryche1 ,e4 of ,devon's ,feast4 ,panne4 #ci4 #ej4 a ,pan4 ,a4,s4 ,anglo-,saxon3 ,panna4 ,payndemayn4 #fj4 #aci4 where it is pared4 ,flour4 #da4 #afb4 #di1 white ,bread4 ,chaucer4 ,par4 ,,ms4 ,ed4 #ai4 pare4 ,peions4 #ah4 #aed4 ,pigeons4 ,if you take i for j1 it answers to modern pronunciation1 and in ,e4 of ,devon's ,feast it is written ,pejonns1 and ,pyjonns4 ,pynnonade4 #ea4 from the ,pynes of which it is made4 v4 ,pynes4 ,pynade or ,pivade4 ,,ms4 ,ed4 ,,ii4 #cb4 ,pryk4 #ec4 prick4 ,pettels4 #ef4 ,legs4 ,we now say the ,pestels of a lark4 of veneson1 ,lel4 ,collect4 ,,iv4 p4 #e4 ,qu4 a corruption of ,pedestals4 ,payn foindew4 #ei4 fondew1 ,contents1 v4 ad loc4 ,peskodde4 #fe4 ,hull or ,pod of ,pease1 used still in the ,north4 v4 ,coddis in ,wiclif1 and ,coddes in ,junii ,etymolog4 ,payn ,ragoun4 #fg4 a dish4 qu4 ,payn puff1 or puf4 #aif4 ,payne puffe4 ,e4 of ,devon's ,feast4 ,pownas4 #fh4 a colour4 qu4 v4 ,preface4 ,porpays1 ,porpeys4 #fi4 #ajh4 salted1 #aaf4 roasted1 #gh4 ,porpus or ,porpoise4 ,porpecia1 ,spelm4 ,gl4 v4 ,geaspecia1 which he corrects ,seaspecia4 ,it is surprising he did not see it must be ,graspecia or ,craspiscis1 i4e4 ,gros or ,crassus ,piscis1 any large fish2 a common term in charters1 which allow to religious houses or others the produce of the sea on their coasts4 ,see ,du ,cange in vocibus4 ,we do not use the ,porpoise now1 but both these and ,seals occur in ,archb4 ,nevill's ,feast4 ,see ,rabelais1 ,,iv4 c4 #fj4 and ,i conceive that the ,baln in ,mr4 ,topham's ,,ms4 means the ,porpus4 ,perrey4 #gj4 v4 ad loc4 ,pesoun4 #gj1 #ga4 ,pise1 ,pisyn41 ,,ms4 ,ed4 #b4 ,pease4 ,brit4 ,pysen4 ,partye4 #ga4 a partye1 i4e4 some4 ,,ms4 ,ed4 #b4 ,chaucer4 ,porrectes4 #gf4 an herb4 v4 ad loc4 ,purslarye4 #gf4 ,purslain4 ,pochee4 #ij4 a dish of poached ,eggs1 v4 ,junius1 voce ,poach4 ,powche4 #id4 ,crop or ,stomach of a fish4 ,paunches1 #aad1 #aae4 ,pyke4 ici4 the fish4 v4 ad loc4 ,plays4 #aja4 #aje4 #aab4 ,plaise2 the fish4 ,places1 ,lel4 ,coll4 ,,vi4 p4#f4 ,pelettes4 #aa4 ,balls4 ,pellets4 ,pelotys4 ,,ms4 ,ed4 #af4 ,paunch4 v4 ,powche4 ,penne4 #aaf4 a ,feather1 or ,pin4 ,,ms4 ,ed4 #bh4 ,wiclif4 v4 ,pennes4 ,pekok4 #adg4 ,peacock4 ,pekokys1 ,,ms4 ,ed4 #d4 where same direction occurs4 ,pekok4 ,lel4 ,coll4 ,,iv4 p4 #bbg4 presse4 #aej4 to press4 ,chaucer4 ,pyner4 #aee4 qu4 v4 ,pref4 ,prunes4 #afd4 ,junius in v4 ,prunes and ,damysyns44 #afg4 ,prunes ,damysyns4 #aef4 #aeh4 ,primes1 #afi4 should be corrected ,prunes4 ,prunys1 ,,ms4 ,ed4 ,,ii4 #ag4 ,prognes4 ,lel4 ,coll4 ,,vi4 p4 #ag4 ,prune ,orendge1 an ,orange ,plumb1 p4 #bc4 ,prones1 ,northumb4 ,book1 p4#ai4 plant it with ,prunes1 #afg4 stick it1 ,lel4 ,coll4 ,,vi4 p4#e4 #af #bb4 ,as the trade with ,damascus is mentioned in the ,preface1 we need not wonder at finding the ,plumbs here4 ,primes1 v4 ,prunes4 ,prews of gode past4 #agf4 qu4 ,potews4 #agg4 a dish named from the pots used4 ,pety peruant4 #aie4 ,petypanel1 a marchpayne4 ,lel4 ,coll4 ,,vi4 p4#f4 ,parade4 hole parade4 #aie4 qu4 ,plater4 ,,ms4 ,ed4 ,,ii4 #i4 ,platter4 ,puff4 v4 ,payn4 ,phitik4 ,proem4 ,physick4 ,poumegarnet4 #hd4 ,poungarnetts1 ,,ms4 ,ed4 #ci4 ,powmis gernatys4 ,ibid4 #bg4 ,pomgranates1 per metathesin4 ,penche4 ,,ms4 ,ed4 #cf4 ,partyns4 ,,ms4 ,ed4 #ch4 ,parts4 ,pommedorry4 ,,ms4 ,ed4 #db4 ,poundorroge1 #eh4 ,pomes endoryd4 ,e4 of ,devon's ,feast4 ,pommys morles4 ,,ms4 ,ed4 ,,ii4 #c4 ,porreyne4 ,,ms4 ,ed4 ,,ii4 #ag4 ,porrey ,chapeleyn1 #bi4 ,q4 ,quare4 #e4 ,it seems to mean to quarter1 or to square1 to cut to pieces however1 and may be the same as to dyce4 #aj4 #fj4 ,dice at this time were very small3 a large parcel of them were found under the floor of the hall of one of the ,temples1 about #agfd1 and were so minute as to have dropt at times through the chinks or joints of the boards4 ,there were near #ajj pair of ivory1 scarce more than two thirds as large as our modern ones4 ,the hall was built in the reign of ,elizabeth4 ,to quare is from the ,fr4 quarrer2 and quayre or quaire1 subst4 in ,chaucer1 ,skelton1 p4 #ia4 #ajc4 is a book or pamphlet1 from the paper being in the quarto form4 ,see ,annal4 ,dunstap4 p4 #bae1 ,ames1 ,typ4 ,antiq4 p4 #c4 #i4 ,hence our quire of paper4 ,the later ,french wrote cahier1 cayer1 for ,i presume this may be the same word4 ,hence1 kerve hem to dyce1 into small squares1 #ab4 ,dysis1 ,,ms4 ,ed4 #ae4 ,quybibes4 #fd4 ,quibibz4 ,,ms4 ,ed4 #ed4 alibi4 ,cubebs4 ,quentlich4 #afb4 keyntlich1 #ahi4 nicely1 curiously4 ,chaucer4 v4 ,queintlie4 ,quayle4 #afb4 perhaps1 cool4 it seems to mean fail or miscarry4 ,lel4 ,coll4 ,,vi4 p4 ,,ii4 sink or be dejected1 p4 #da4 ,see ,junius1 v4 ,quail4 ,queynchehe4 #agc4 f4 queynch4 but qu4 ,r4 ,r4 and its vowel are often transposed4 v4 ,bryddes1 brennyng1 ,crudds1 ,poumegarnet1 c4 ,rapes4 #e4 ,turneps4 ,lat4 ,rapa1 or ,rapum4 vide ,junium in voce4 ,ryse4 #i4 #aid4 ,rys1 #cf4 alibi4 ,,ms4 ,ed4 #ad4 ,ryys1 #aib4 the ,flower1 #cg4 ,rice4 ,fr4 ,ris4 ,belg4 ,riis4 ,roo4 #ad4 ,roe1 the animal4 ,rede4 #ba4 alibi1 red4 ,a4,s4 ,anglo-,saxon3 read4 ,roost4 #cj4 alibi1 rowsted1 #age4 substantive1 #ec4 to rost4 ,belg4 roosten4 ,rether4 ,ms4 ,ed4 #dc4 a beast of the horned kind4 ,ramme4 #cc4 to squeeze4 but qu4 ,rennyns4 #fe4 perhaps1 rennyng1 i4 e4 thin1 from renne1 to run4 ,leland ,itin4 ,i4 p4 #e1 #f4 alibi4 ,skelton1 p4 #if4 #adc4 alibi4 indeed most of our old authors4 ,lel4 ,coll4 ,,iv4 p4 #bhg1 #bhh4 ,chaucer4 ,ruayn4 v4 ,chese4 ,rape4 #hc4 a dish with no turneps in it4 ,qure if same as ,rapil1 ,holme ,,iii4 p4 #gh4 ,rapy1 ,,ms4 ,ed4 #di4 ,resmolle4 #if4 a dish4 v4 ad loc4 ,ryal4 #ii4 ryallest4 ,proem4 royal4 ,lel4 ,coll4 ,,iv4 p4 #bej4 #bed4 ,,vi4 p4 #e4 bis4 #bb4 ,chaucer4 v4 ,rial4 ,rote4 #ajj4 ,root4 ,rotys1 ,,ms4 ,ed4 #cb4 ,chaucer4 ,junius1 v4 ,root4 ,roo ,broth4 ,,ms4 ,ed4 #ec4 ,roche4 #ajc4 the fish4 ,lel4 ,coll4 ,,vi4 p4 #f4 ,rygh4 #aje4 a fish4 perhaps the ,ruffe4 ,rawnes4 #abe4 ,roes of fish4 ,lye in ,junius4 v4 ,roan4 ,rest4 ,,ms4 ,ed4 rustied1 of meat4 ,restyn1 restyng4 ,no4 #eg4 ,rustiness4 ,junius4 v4 ,restie4 ,rasyols4 #aeb4 a dish4 ,ransoles4 ,holme ,,iii4 p4 #hd4 ,reyn4 ,ms4 ,ed4 #eg4 ,rain4 ,chaucer4 ,rysshews4 #ahb4 name of a dish4 qu4 ,rew de ,rumsey4 ,,ms4 ,ed4 #dd4 ,ryne hem on a ,spyt4 #ahg4 run them on a spit4 ,rosty4 ,,ms4 ,ed4 #dd4 rost4 ,rounde4 #aif4 round4 ,french4 ,rosee4 #eb4 a dish4 v4 ad loc4 ,resenns4 #ajj4 ,raysons1 #aad4 ,raisins4 used of ,currants1 #ad4 v4 ad loc4 ,reysons1 ,reysins4 ,,ms4 ,ed4 ,,ii4 #bc4 #db4 ,rassens ,pottage1 is in the second course at archp4 ,nevill's ,feast4 ,s4 ,spine4 v4 ,spynee4 ,sue forth4 #c4 et passim4 serue4 #f4 #ba4 ,from this short way of writing1 and perhaps speaking1 we have our ,sewers1 officers of note1 and sewingeis1 serving1 ,lel4 ,coll4 ,,iv4 p4 #bia4 unless mis-written or mis-printed for shewinge4 ,slype4 ,,ii4 slip or take off the outer coat4 ,a4,s4 ,anglo-,saxon3 slipan4 ,skyrwates4 #e4 #adi4 ,skirrits or ,skirwicks4 ,savory4 #f4 ,sauuay4 #cj4 #fc4 ,sawey4 #agb4 ,self4 #ac4 same1 made of itself1 as self-broth1 #bb4 the owne broth1 #abb4 ,,ms4 ,ed4 #e4 #g4 ,chaucer4 ,seth4 passim4 ,,ms4 ,ed4 ,i1 #b4 ,chaucer1 to seeth4 ,a4,s4 ,anglo-,saxon3 seothan4 ,seyt4 ,,ms4 ,ed4 ,i4 to strain4 #be4 #bg4 ,smite and smyte4 #af4 #ba4 #fb4 cut1 hack4 ,a4,s4 ,anglo-,saxon3 smitan4 ,sode4 v4 ,ysode4 ,storchion4 ,,ms4 ,ed4 ,,ii4 #ab4 v4 ,fitz-,stephen4 p4 #cd4 ,sum4 #bj4 sumdell1 #ea4 somdel1 #aga4 some1 a little1 some part4 ,chaucer has sum1 and somdele4 ,a4,s4 ,anglo-,saxon3 sum4 ,saunders4 #bj4 used for colouring4 ,,ms4 ,ed4 #cd4 v4 ,northumb4 ,book1 p4 #dae4 ,sandall wood4 ,the translators of that very modern book the ,arabian ,nights ,entertainments1 frequently have ,sanders and ,sandal wood1 as a commodity of the ,east4 ,swyne4 #adf4 alibi4 ,pork or ,bacon4 ,,ms4 ,ed4 #c4 ,bacon1 on the contrary1 is sometimes used for the animal4 ,old ,plays1 ,,ii4 p4 #bdh4 ,gloss4 ad ,x ,script4 in v4 ,see4 ,,ms4 ,ed4 #ef4 ,sea4 ,chaucer4 ,sawge4 #bi4 ,sauge1 #afj4 ,,ms4 ,ed4 #ec4 ,sage4 ,pigge en ,sage4 ,e4 of ,devon's ,feast4 ,shul4 #adf4 schul4 ,,ms4 ,ed4 #d4 should1 as ,no4 #adg4 schulle1 schullyn4 ,,ms4 ,ed4 #c4 #g4 ,sawse ,madame4 #cj4 qu4 ,sauce4 ,sandale4 ,,ms4 ,ed4 #cd4 ,sawse ,sarzyne4 #hd4 v4 ad loc4 ,serpell4 #adj4 wild ,thyme4 ,serpyllum4 ,sawse blancke4 #acf4 ,sawse noyre4 #acg4 #ada4 ,sawse verde4 #adj4 ,sow4 #cj4 to sew1 suere4 also #age4 ,a4,s4 ,anglo-,saxon3 siwian4 ,stoppe4 #cd4 #dh4 to stuff4 ,swyng4 #ci4 #dc4 alibi4 ,,ms4 ,ed4 #bj4 #be4 alibi4 to shake1 mix4 ,a4,s4 ,anglo-,saxon3 swengan4 ,sewe4 #bj4 #bi4 #dj4 ,sowe4 #cj4 #cc4 alibi4 ,,ms4 ,ed4 #ch4 ,chaucer4 ,liquor1 ,broth1 ,sous4 ,wiclif4 ,a4,s4 ,anglo-,saxon3 sea4 v4 ,lye in #b;d alphabet4 ,schyms4 ,,ms4 ,ed4 #ch4 ,pieces4 ,stondyng4 #de1 #df4 #g4 stiff1 thick4 ,smale4 #ec4 alibi4 small4 ,lel4 ,coll4 ,,iv4 p4 #aid4 ,spynee4 #eg4 v4 ad loc4 ,straw4 #eh4 strew4 ,a4,s4 ,anglo-,saxon3 streawian4 ,sklyse4 #ei4 a ,slice1 or flat ,stick for beating any thing4 ,junius4 v4 ,sclise4 ,siryppe4 #fd4 v4 ad loc4 ,styne4 #ff4 perhaps to close4 v4 ystyned4 ,a4,s4 ,anglo-,saxon3 tynan4 ,stere4 #fg4 #ade4 to stir4 ,chaucer4 ,a4,s4 ,anglo-,saxon3 styrian4 ,sithen4 #fh4 ssithen1 #aib4 then4 ,chaucer4 v4 seth and sithe4 ,a4,s4 ,anglo-,saxon3 sian4 sithtyn1 sethe1 seth1 syth4 ,,ms4 ,ed4 then4 ,salat4 #gf a ,sallad4 ,saladis1 ,sallads4 ,chaucer4 ,junius1 v4 ,salad4 ,slete ,soppes4 #hj4 slit4 ,a4,s4 ,anglo-,saxon3 slitan4 ,spryng4 #he4 to sprinkle4 ,wiclif4 v4 sprenge4 ,a4,s4 ,anglo-,saxon3 sprengan4 ,samoun4 #ih4 ,salmon4 ,so ,lel4 ,coll4 ,,vi4 p4 #af1 #ag4 ,fr4 ,saumon4 ,stepid4 #aji1 #aaj4 steeped1 ,frisiis1 stippen4 ,sex4 #aac4 #agf4 ,six4 ,a4,s4 ,sool4 #aai4 ,solys1 #acc4 ,soale1 the fish4 ,schyl oysters4 #aba4 to shell them4 ,a4,s4 ,anglo-,saxon3 scyll1 a shell4 ,sle4 #abf4 to kill4 ,scle1 ,chaucer1 and slea4 ,a4,s4 ,anglo-,saxon3 slean4 ,sobre ,sawse4 #acj4 ,sowpes4 #hb4 #abi4 ,sops4 ,a4,s4 ,anglo-,saxon3 sop4 dorry4 ,,ms4 ,ed4 ,,ii4 #f4 ,spell4 #adj4 qu4 ,stary4 ,,ms4 ,ed4 #cb4 stir4 ,swannes4 #adc4 ,pye1 #gi4 ,cygnets4 ,lel4 ,coll4 ,,vi4 p4 #e4 ,sonne4 ,,ms4 ,ed4 #ef4 ,sun4 ,chaucer4 ,sarse1 and a ,sarse4 #ade4 a ,sieve or ,searse4 ,souple4 #aeb4 supple4 sople1 ,chaucer2 also souple4 ,fr4 ,stewes4 #aeg4 #agj4 ,liquor4 to stue1 #ahf4 a term well known at this day4 ,sars4 #aeh4 #afd4 ,error perhaps for ,fars4 #afg4 #afi4 #agb4 ,sawcyster4 #afj4 perhaps1 a ,saussage4 from ,fr4 ,saucisse4 ,soler4 ,,ms4 ,ed4 #ef4 a solar or upper floor4 ,chaucer4 ,sawgeat4 #afa4 v4 ad loc4 ,skymour4 #afb4 a ,skimmer4 ,salwar4 #afg4 v4 ,calwar4 ,sarcyness4 ,,ms4 ,ed4 #ed4 v4 ,sawse4 ,syve1 ,seve4 ,,ms4 ,ed4 ,,ii4 #ag1 #ah4 a ,sieve1 v4 ,hersyve4 ,southrenwode4 #agb4 ,southernwood4 ,sowre4 #agc4 sour4 souir1 ,chaucer4 ,stale4 #agg4 ,stalk4 ,handle4 used now in the ,north1 and elsewhere2 as a fork-stale2 qure a crasis for a fork's tail4 ,hence1 ,shaft of an ,arrow4 ,lel4 ,coll4 ,,vi4 p4 #ac4 ,chaucer4 ,a4,s4 ,anglo-,saxon3 stele1 or ,anglo-,saxon3 stela4 ,spot4 ,,ms4 ,ed4 #eg4 ,sprinkle4 ,sachus4 #agh4 a dish4 v4 ad loc4 ,sachellis4 #agh4 ,bags4 ,satchells4 ,spynoches4 #ahj4 ,spinages4 ,fr4 ,espinars in plural4 but we use it in the singular4 ,ital4 ,spinacchia4 ,sit4 #aib4 adhere1 and thereby to burn to it4 ,it obtains this sense now in the ,north1 where1 after the potage has acquired a most disagreeable taste by it1 it is said to be pot-sitten1 which in ,kent and elsewhere is expressed by being burnt-to4 ,sotiltees4 ,proem4 ,suttlety4 ,lel4 ,coll4 ,,vi4 p4 #e4 seq4 ,see ,no4 #ahi4 ,there was no grand entertainment without these4 ,lel4 ,coll4 ,,iv4 p4 #bbf1 #bbg4 ,,vi4 #ba4 seq4 made of sugar and wax4 p4 #ca4 and when they were served1 or brought in1 at first1 they seem to have been called warners1 ,lel4 ,coll4 ,,vi4 p4 #ba4 #bc4 ,,vi4 p4 #bbf1 #bbg4 as giving warning of the approach of dinner4 ,see ,notes on ,northumb4 ,book1 p4 #dbb1 #dbc4 and ,mr4 ,pennant's ,brit4 ,zool4 p4 #dif4 ,there are three sotiltes at the ,e4 of ,devon's ,feast1 a stag1 a man1 a tree4 ,quere if now succeeded by figures of birds1 c4 made in lard1 and jelly1 or in sugar1 to decorate cakes4 ,sewyng4 ,proem4 following4 ,leland ,coll4 ,,iv4 p4 #bic4 ,chaucer4 ,fr4 ,suivre4 ,spete4 ,,ms4 ,ed4 #bh4 ,spit4 made of hazel1 #eh4 as ,virg4 ,georg4 ,,ii4 #cif4 ,states4 ,proem4 ,persons4 ,scher4 ,,ms4 ,ed4 #be4 sheer1 cut4 ,chaucer4 v4 ,shere4 ,schyveris4 ,,ms4 ,ed4 #be4 ,,ii4 #bg4 ,shivers4 ,chaucer4 v4 ,slivere4 ,schaw4 ,,ms4 ,ed4 #dc4 shave4 ,t4 ,thurgh4 #c4 alibi4 thorough4 ,a4,s4 ,anglo-,saxon3 urh4 thorw4 ,,ms4 ,ed4 ,,ii4 ,tansey4 #agb4 ,herb1 vide ,junii ,etymol4 ,trape1 ,traup4 #aeb4 alibi4 ,pan1 platter1 dish4 from ,fr4 ,to gedre4 #ad4 to gydre1 #bj4 to gyder1 #ci4 to geyder1 #ec4 to gider1 #ei4 to gyd1 #aaa4 to gedre1 #ade4 ,so variously is the word together here written4 ,a4,s4 ,anglo-,saxon3 togaere4 ,tredure4 #ae4 name of ,cawdel4 v4 ad loc4 ,to4 #cj4 #ag4 ,,ms4 ,ed4 #cc4 #db4 too2 and so the ,saxon1 ,hence to to4 #ag4 v4 ad loc4 ,also1 ,lel4 ,coll4 ,,iv4 p4 #aha4 #bjf4 ,,vi4 p4 #cf4 ,to is till1 ,,ms4 ,ed4 #bf4 #cd4 two4 ,,ii4 #g4 v4 ,unto4 ,thyk4 #bj4 a ,verb1 to grow thick1 as ,no4 #fg4 thicken taken passively4 ,adjective1 #bi4 #eb4 thik1 #eg4 thykke1 #he4 thike1 ,chaucer4 ,teyse4 #bj4 to pull to pieces with the fingers4 v4 ad loc4 et ,junius1 voce ,tease4 ,hence teasing for carding wool with teasels1 a specics of thistle or instrument4 ,talbotes4 #bc4 qu4 v4 ad loc4 ,tat4 #cj4 that4 as in ,derbysh4 who's tat8 for1 who is that8 ,belg4 dat4 ,thenne4 #cf4 alibi4 then4 ,chaucer4 ,a4,s4 ,anglo-,saxon3 anne4 ,thanne4 #cf4 ,,ms4 ,ed4 #be4 then4 ,a4,s4 ,anglo-,saxon3 an4 than4 ,,ms4 ,ed4 #ad4 ,teer4 #cf4 ,tear4 ,a4,s4 ,anglo-,saxon3 teran4 ,to fore4 #df4 alibi4 before4 ,hence our heretofore4 ,wiclif4 ,chaucer4 ,a4,s4 ,anglo-,saxon3 toforan4 ,thynne4 #di4 ,,ms4 ,ed4 #ae4 thin4 ,a4,s4 ,anglo-,saxon3 inn4 ,tarlettes4 #ej4 afterwards ,tartletes1 rectis2 and so the ,contents4 ,tortelletti4 ,holme4 p4 #he4 v4 ,tartee4 ,godwin1 de ,prsul4 p4 #fie4 renders ,streblit2 et v4 ,junius1 voce ,tart4 ,thise4 #ec4 alibi4 these4 ,take4 #ef4 taken4 ,chaucer4 ,thridde4 #eh4 #agc4 alibi4 ,third1 per metathesin4 ,chaucer4 ,thriddendele1 #fg4 ,thriddel1 #ajb4 #acd4 ,thredde1 ,,ms4 ,ed4 ,,ii4 #a4 v4 ,junius1 voce ,thirdendeal4 ,to done4 #fh4 done4 ,to seems to abound1 vide ,chaucer4 v4 ,to4 ,turnesole4 #fh4 colours pownas4 vide ad loc4 ,ther4 #gj4 #gd4 they4 ,chaucer4 ,ton tressis4 #gf4 an herb4 ,i amend it to ,ton cressis1 and explain it ,cresses1 being the ,saxon ,anglo-,saxon3 tunkerse1 or ,anglo-,saxons3 tuncrse4 ,see ,lye1 ,dict4 ,sax4 ,cresses1 so as to mean1 one of the ,cresses4 ,turbut4 #aja4 ,tried out4 #aag4 drawn out by roasting4 ,see ,junius1 v4 ,try4 ,tweydel4 #acd4 ,twey1 ,,ms4 ,ed4 #ab4 ,chaucer4 ,twy for twice runs now in the ,north4 ,a4,s4 ,anglo-,saxon3 twa1 two4 ,anglo-,saxon dl1 pars1 portio4 ,talow4 #aei4 ,mutton ,sewet4 v4 ,junii ,etym4 ,thyes1 ,thyys4 ,,ms4 ,ed4 #bi1 #cj4 ,thighs4 ,tartee4 #afd1 #afe4 alibi4 ,tart4 de ,bry1 #aff4 de ,brymlent1 #aag4 ,tartes of ,flesh1 #afh4 of ,fish1 #agj4 v4 ,tarlettes4 ,towh4 tough1 thick4 #agc4 ,see ,chaucer1 v4 ,tought4 ,a4,s4 ,anglo-,saxon3 toh4 ,tharmys4 ,,ms4 ,ed4 #af4 ,rops1 ,guts4 ,there4 #agj4 #agg where4 ,chaucer4 ,thowche4 ,,ms4 ,ed4 #dh4 touch4 ,to4 #ahe4 for4 ,hence1 wherto is wherefore4 ,chaucer4 ,towayl4 ,,ms4 ,ed4 ,,ii4 #ba4 a ,towel4 ,thee4 #ahi4 thou1 as often now in the ,north4 ,temper4 ,,ms4 ,ed4 #a4 et spe4 to mix4 ,u4 ,uppon4 #he4 alibi4 upon4 ,urchon4 #agf4 ,urchin1 ,erinaceus4 ,unto4 ,,ms4 ,ed4 #b4 until4 v4 ,to4 ,chaucer4 ,v4 ,violet4 #f4 v4 ad loc4 ,verjous4 #ab4 #dh4 veriaws4 #aed4 verious4 #ae4 ,verjuice1 ,fr4 ,verjus4 ,v4 ,junium4 ,veel4 #af4 alibi4 ,,ms4 ,ed4 #ah4 ,veal4 ,vessll4 #bi4 a dish4 ,vyne ,grace4 #fa4 a mess or dish4 ,grees is the wild ,swine4 ,plott1 ,hist4 of ,staff4 p4 #ddc4 ,gloss4 to ,douglas' ,virgil1 v4 ,grisis4 and to ,chaucer4 v4 ,grys4 ,thoroton1 p4 #beh4 ,blount1 ,tenures4 p4 #aja4 ,gresse4 ,lel4 ,coll4 ,,iv4 p4 #bdc4 ,gres4 #bdh4 ,both pork and wine enter into the recipe4 ,vyaunde ,cypre4 #ig4 from the ,isle of ,cyprus4 ,vernage4 #acb4 ,vernaccia4 a sort of ,italian white-wine4 ,in ,pref4 to ,perlin1 p4 xix4 mis-written ,vervage4 ,see ,chaucer4 ,it is a sweet wine in a ,,ms4 of ,tho4 ,astle esq4 p4 #b4 ,venyson4 #ace4 often eaten with furmenty1 ,e4 of ,devon's ,feast1 in brothe4 ,ibid4 ,verde ,sawse4 #adj4 it sounds ,green ,sauce1 but there is no sorel2 sharp1 sour ,sauce4 ,see ,junius1 v4 ,verjuice4 ,vervayn4 #agb4 ,w4 ,wele4 #a4 #bh4 old pronunciation of well1 now vulgarly used in ,derbysh4 wel1 #c4 alibi4 wel smale1 #f4 very small4 v4 ,lel4 ,coll4 ,,iv4 p4 #bah4 #bbj4 ,hearne1 in ,spelm4 ,life of lfred4 p4 #if4 ,wyndewe4 #a4 winnow4 ,this pronunciation is still retained in ,derbyshire1 and is not amiss1 as the operation is performed by wind4 v4 omnino1 ,junius4 v4 ,winnow4 ,wayshe1 waissh1 waische4 #a4 #e4 #ag4 to wash4 ,a4,s4 ,anglo-,saxon3 wscan4 ,whane1 whan4 #f4 #bc4 #da4 when4 ,so ,sir ,tho4 ,elliot4 v4 ,britannia4 ,percy's ,songs1 ,i4 #gg4 ,,ms4 ,romance of ,sir ,degare vers4 #acd4 ,a4,s4 ,anglo-,saxon3 hwnne4 wan1 wanne4 ,,ms4 ,ed4 #be4 #ch4 when4 ,wole4 ,proem4 will4 wolt4 #fh4 wouldst4 ,chaucer1 v4 ,wol4 ,warly1 ,warliche4 #bj4 #ahh4 gently1 warily4 ,a4,s4 ,anglo-,saxon3 wre1 wary1 prudent4 ,chaucer4 v4 ,ware4 ,junius1 v4 ,warie4 ,wafrouns4 #bd4 ,wafers4 ,junius1 v4 ,wafer4 ,with inne4 #cj4 divisim1 for within4 ,so with oute1 #cc4 ,welled4 #eb4 v4 ad loc4 ,,ms4 ,ed4 #bc4 ,wete4 #fg4 #afa4 wet1 now in the ,north1 and see ,chaucer4 ,a4,s4 ,anglo- ,saxon3 wt4 ,wry4 #gb4 to dry1 or cover4 ,junius1 v4 ,wrie4 ,wyn4 ,,ms4 ,ed4 #bb4 alibi4 ,wine4 v4 ,wyneger4 ,wryng thurgh a ,straynour4 #ha4 #ia4 thurgh a cloth1 #aec4 almandes with fair water1 #abd4 wryng out the water4 ,ibid4 wryng parsley up with eggs1 #agd4 ,chaucer1 voce wrong1 ywrong1 and wrang4 ,junius1 v4 ,wring4 ,womdes1 ,wombes4 #ajg4 qure the former word8 perhaps being falsely written1 it was intended to be obliterated1 but forgotten1 ,wombes however means bellies1 as ,,ms4 ,ed4 #ae4 ,see ,junius1 voce ,womb4 ,wyneger4 ,,ms4 ,ed4 #ej4 ,vinegar4 v4 ,wyn4 ,wone4 #ajg4 a deal or quantity4 ,chaucer4 ,it has a contrary sense though in ,junius1 v4 ,whene4 ,whete4 #aaf4 ,wete4 ,,ms4 ,ed4 #a4 ,,ii4 #cj4 ,wheat4 ,a4,s4 ,anglo-,saxon3 hwte4 ,wastel4 #aah4 white ,bread4 yfarced1 #aei4 of it4 ,,ms4 ,ed4 #cj4 ,,ii4 #ah4 ,gloss4 ad ,x ,script4 v4 ,simenellus4 ,chaucer2 where we are referred to ,verstegan ,v4 but ,wassel is explained there1 and not ,wastel2 however1 see ,stat4 #ea ,henry ,,iii4 ,hoveden1 p4 #gch4 and ,junius' ,etymol4 ,wheyze4 #aej4 #aga4 ,whey4 ,a4,s4 ,anglo-,saxon3 hwz4 ,serum ,lactis4 g often dissolving into y4 v4 ,junium1 in ,y4 ,wynde it to balles4 #aeb4 make it into balls1 turn it4 ,chaucer4 v4 ,wende4 ,junius1 v4 ,winde4 ,wallenotes4 #aeg4 ,walnuts4 ,see ,junius1 in voce4 ,wose of ,comfrey4 #aij4 v4 ad loc4 ,juice4 ,wex4 ,,ms4 ,ed4 #be4 ,wax4 ,were4 ,,ms4 ,ed4 #eg4 where4 ,y4 ,y4 is an usual prefix to adjectives and participles in our old authors4 ,it came from the ,saxons2 hence ymynced1 minced2 yslyt1 slit2 c4 ,i is often substituted for it4 ,v4 ,gloss4 to ,chaucer1 and ,lye in ,jun4 ,etym4 v4 ,i4 ,it occurs perpetually for i1 as ymynced1 yslyt1 c4 and so in ,,ms4 ,editoris also4 ,written z4 #g4 #ah4 alibi4 used for gh1 #gb4 ,,ms4 ,ed4 #cc4 ,chaucer4 v4 ,z4 ,hence ynouhz1 #bb4 enough4 ,so ,,ms4 ,ed4 passim4 ,quere if z is not meant in ,,mss for g or t final4 ,dotted1 ,anglo-,saxon3 y7#a71 after ,saxon manner1 in ,,ms4 ,ed4 as in ,mr4 ,hearne's edition of ,robt4 of ,gloucester4 ,ycorve4 #ajj1 #aja4 cut in pieces4 icorvin1 #acc4 ,gloss4 to ,chaucer4 v4 ,icorvin1 and ,throtycorve4 ,zelow4 #aid4 yolow4 ,,ms4 ,ed4 #cj4 yellow4 ,a4,s4 ,anglo-,saxon3 zealuwe and ,anglo-,saxon3 zelew4 ,yolkes4 #ah4 i4 e4 of eggs4 ,junius1 v4 ,yelk4 ,ygrond4 v4 ,gronden4 ,yleesshed4 #ah4 cut it into slices4 ,so1 lesh it1 #fe4 #fg4 leach is to slice1 ,holme ,,iii4 p4 #gh4 or it may mean to lay in the dish1 #gd4 #ha4 or distribute1 #he4 #aag4 ,ynouhz4 #bb4 ynowh1 #bc4 #bh4 ynowh1 #fe4 ynow4 ,,ms4 ,ed4 #cb4 ,enough4 ,chaucer has inough4 ,yfer4 #bb4 #fa4 id est ifere1 together4 ,feer1 a ,companion4 ,wiclif1 in ,feer and ,scukynge feer4 ,chaucer4 v4 ,fere1 and ,yfere4 ,junius1 v4 ,yfere4 ,yfette4 ,proem4 put down1 written4 ,yskaldid4 #bi4 scalded4 ,ysode4 #bi4 isode1 #ij4 sodden1 #agi4 boiled4 ,,ms4 ,ed4 ,,ii4 #aa4 ,chaucer4 all from to seeth4 ,ysope4 #cj4 #fc4 ,ysop4 ,,ms4 ,ed4 #ec4 the herb ,hyssop4 ,chaucer4 v4 ,isope4 ,yforced4 v4 forced4 ,yfasted4 #fb4 qu4 ,zif1 zyf4 ,,ms4 ,ed4 #cg4 #ci4 if4 also give1 ,,ii4 #i4 #aj4 ,ystyned1 istyned4 #afb4 #afh4 to styne1 #ff4 seems to mean to close4 ,yteysed4 #bj4 pulled in pieces4 v4 ad loc4 and v4 ,tease4 ,ypaunced4 #fb4 perhaps pounced1 for which see ,chaucer4 ,yfonndred4 #fb4 ifonded1 #ig4 #aja4 yfondyt1 #ajb4 poured1 mixed1 dissolved4 v4 found4 ,fr4 fondu4 ,yholes4 #cg4 perhaps1 hollow4 ,ypared4 #fd4 pared4 ,ytosted1 itosted4 #gg4 #hb4 toasted4 ,iboiled4 #aad4 boiled4 ,yest4 #aea4 ,junius1 v4 ,yeast4 ,igrated4 #aec4 grated4 ,ybake4 #aeg4 baked4 ,ymbre4 #afj4 #afe4 ,ember4 ,ypocras4 how made1 #aia4 ,hippocras4 wafers used with it4 ,lel4 ,coll4 ,,iv4 p4 #ccj4 ,,vi4 p4 #e1 #f4 #bd4 #bh4 #ab4 and dry toasts1 ,rabelais ,,iv4 c4 #ei4 ,joly ,ypocras4 ,lel4 ,coll4 ,,iv4 p4 #bbg4 ,,vi4 p4 #bc4 ,bishop ,godwin renders it ,vinum aromaticum4 ,it was brought both at beginning of splendid entertainments1 if ,apicius is to be underslood of it4 ,lib4 ,i4 c4 #a4 ,see ,lister1 ad loc4 and in the middle before the second course2 ,lel4 ,coll4 ,,iv4 p4 #bbg4 and at the end4 ,it was in use at ,st4 ,john's ,coll4 ,cambr4 #ej years ago1 and brought in at ,christmas at the close of dinner1 as anciently most usually it was4 ,it took its name from ,hippocrates' sleeve1 the bag or strainer1 through which it was passed4 ,skinner1 v4 ,claret2 and ,chaucer4 or as ,junius suggests1 because strained juxta doctrinam ,hippocratis4 ,the ,italians call it hipocrasso4 ,it seems not to have differed much from ,piment1 or ,pigment 7for which see ,chaucer7 a rich spiced wine which was sold by ,vintners about #abej4 ,mr4 ,topham's ,,ms4 ,hippocras was both white and red4 ,rabelais1 ,,iv4 c4 #ei4 and ,i find it used for sauce to lampreys4 ,ibid4 c4 #fj4 ,there is the process at large for making ypocrasse in a ,,ms4 of my respectable ,friend ,thomas ,astle1 esq4 p4 #b4 which we have thought proper to transcribe1 as follows3 ',to make ,ypocrasse for lords with gynger1 synamon1 and graynes sugour1 and turefoll3 and for comyn pepull gynger canell1 longe peper1 and claryffyed hony4 ,loke ye have feyre pewter basens to kepe in your pouders and your ypocrasse to ren ynne4 and to vi basens ye muste have vi renners on a perche as ye may here see4 and loke your poudurs and your gynger be redy and well paryd or hit be beton in to poudr4 ,gynger colombyne is the best gynger1 mayken and balandyne be not so good nor holsom4444 now thou knowist the propertees of ,ypocras4 ,your poudurs must be made everyche by themselfe1 and leid in a bledder in store1 hange sure your perche with baggs1 and that no bagge twoyche other1 but basen twoyche basen4 ,the fyrst bagge of a galon1 every on of the other a potell4 ,fyrst do in to a basen a galon or ij of redwyne1 then put in your pouders1 and do it in to the renners1 and so in to the seconde bagge1 then take a pece and assay it4 ,and yef hit be eny thyng to stronge of gynger alay it withe synamon1 and yef it be strong of synamon alay it withe sugour cute4 ,and thus schall ye make perfyte ,ypocras4 ,and loke your bagges be of boltell clothe1 and the mouthes opyn1 and let it ren in v or vi bagges on a perche1 and under every bagge a clene basen4 ,the draftes of the spies is good for sewies4 ,put your ,ypocrase in to a stanche wessell1 and bynde opon the mouthe a bleddur strongly1 then serve forthe waffers and ,ypocrasse4' ,,addenda4 ,the addenda have been placed above within the text where appropriate1 labeled ,addenda34 ,,advertisement4 ,since the foregoing sheets were printed off1 the following very curious ,rolls have happily fallen into the ,editor's hand1 by the favour of ,john ,charles ,brooke1 ,esq4 ,somerset ,herald4 ,they are extracted from a ,,ms4 belonging to the family of ,nevile of ,chevet1 near ,wakefield1 com4 ,ebor4 and thence copied1 under the direction of the ,rev4 ,richard ,kay1 ,d4,d4 ,prebendary of ,durham4 ,these ,rolls are so intimately connected with our subject1 as exhibiting the dishes of which our ,roll of ,cury teaches dressing and preparation1 that they must necessarily be deemed a proper appendix to it4 ,they are moreover amusing1 if not useful1 in another respect2 viz4 as exhibiting the gradual prices of provisions1 from the dates of our more ancient lists1 and the time when these ,rolls were composed1 in the reign of ,henry ,,viii4 ,for the further illustration of this subject1 and extract from the old ,account-,book of ,luton1 #ai ,hen4 ,,viii is super-added2 where the prices of things in the ,south1 at the same period1 may be seen4 ,and whoever pleases to go further into this matter of prices1 may compare them with the particulars and expence of a dinner at ,stationer's-,hall1 ,a4,d4 #aeef4 which appeared in the ,st4 ,james's ,chronicle of ,april #bb1 #aghj4 ,we cannot help thinking that1 upon all accounts1 the additions here presented to our friends must needs prove exceedingly acceptable to them4 ,,rolls of ,,provisions1 ,with their ,,prices1 ,,dishes1 c4 ,temp4 ,h4 ,,viii4 ,,the marriage of my son-in-law ,gervas#a ,clifton and my daughter ,mary ,nevile1 the #agth day of ,january1 in the #bast year of the reigne of our ,soveraigne ,lord ,king ,henry the ,v,i,i,ith4 ,l s d ,first1 for the apparell of the said ,gervys ,clifton and ,mary ,nevill1 #ba yards of ,russet ,damask1 every yard #hs#b1 #g #ad #h ,item1 #f yards of ,white ,damask1 every yard #hs4 #dh #j ,item1 #ab yards of ,tawney ,camlet1 every yard #bs4 #h;d#c4 #di #d ,item1 #f yards of ,tawney ,velvet1 every yard #ads4 #d #d #j ,item1 #b rolls of ,buckrom1 #j #f #j ,item1 #c ,black ,velvet ,bonnits for women1 every bonnit #ags4 #ea #j ,item1 a ,fronslet#d of ,blue ,velvet1 #j #g #f ,item1 an ounce of ,damask ,gold#e1 #j #d #j ,item1 #d ,laynes#f of ,frontlets1 #j #b #h ,item1 an ,eyye#g of ,pearl1 #bd #j ,item1 #c pair of ,gloves1 #j #b #aj ,item1 #c yards of ,kersey2 #b black1 #a white1 #j #g #j ,item1 ,lining for the same1 #j #b #j ,item1 #c ,boxes to carry bonnits in1 #j #a #j ,item1 #c ,pasts#h1 #j #j #i ,item1 a ,furr of ,white ,lusants#i1 #dj #j ,item1 #ab ,whit ,heares#aj1 #ab #j ,item1 #bj ,black ,conies1 #aj #j ,item1 ,a pair of ,myllen#aa ,sleves of white sattin1 #j #h #j ,item1 #cj ,white ,lamb ,skins1 #j #d #j ,item1 #f yards of ,white ,cotton1 #j #c #j ,item1 #b yards and #a_/b black sattin1 #j #ad #i ,item1 #b ,girdles1 #j #e #d ,item1 #b ells of ,white ,ribon1 for tippets1 #j #a #a ,item1 an ell of ,blue ,sattin1 #j #f #h ,item1 a ,wedding ,ring of ,gold1 #j #ab #d ,item1 a ,millen ,bonnit1 dressed with ,agletts1 #j #aa #j ,item1 a yard of right ,white ,sattin1 #j #ab #j ,item1 a yard of ,white ,sattin of ,bridge#ab1 #j #b #d ,the ,expence of the ,dinner1 at the marriage of said ,gervys ,clifton and ,mary ,nevile4 ,imprimis1 ,three ,hogsheads of ,wine1 #a white1 #a red1 #a claret #e #e #j ,item1 #b ,oxen1 #c #j #j ,item1 #b ,brawns#ac1 #a #j #j ,item1 #b ,swans#ad1 every ,swan #b s1 #j #ab #j ,item1 #i ,cranes#ae1 every ,crane #c s4 #d;d4 #a #aj #j ,item1 #af ,heron sews#af1 every one #ab d4 #j #af #j ,item1 #aj ,bitterns1 each #ad;d4 #j #aa #h ,item1 #fj couple of ,conies1 every couple #e;d1 #be #j ,item1 as much ,wild-fowl1 and the charge of the same1 as cost #c #f #h ,item1 #af ,capons of ,grease#ag1 #j #af #j ,item1 #cj other ,capons1 #j #ae #j ,item1 #aj ,pigs1 every one #e;d4 #j #d #b ,item1 #f ,calves1 #j #af #j ,item1 #a other ,calf1 #j #c #j ,item1 #g ,lambs1 #j #aj #j ,item1 #f ,withers#ah1 ever ,wither #bs4 #d;d4 #j #ad #j ,item1 #h ,quarters of ,barley#ai ,malt1 every quarter #ads4 #e #aj #j ,item1 #c ,quarters of ,wheat1 every quarter #ah s4 #ed #j ,item1 #d dozen of ,chickens 1 #j #f #j ,besides ,butter1 ,eggs1 ,verjuice1 and ,vinegar ,in ,spices as followeth4 ,two ,loaves of ,sugar#bj1 weighing #af lb4 #ab oz4 at #g;d4 per lb4 #j #i #i ,item1 #f pound of ,pepper1 every pound #bb;d4 #j #aa #j ,item1 #a pound of ,ginger1 #j #b #d ,item1 #ab pound of ,currants1 every pound #c #b;d #j #c #f ,item1 #ab pound of ,proynes#ba1 every pound #b;d4 #j #b #j ,item1 #b lb4 of ,marmalet1 #j #b #a ,item1 #b ,poils#bb of ,sturgeon1 #j #ab #d ,item1 a ,barrell for the same1 #j #j #f ,item1 #ab lb4 of ,dates1 every lb4 #d;d4 #j #d #j ,item1 #ab lb of ,great ,raisons#bc1 #j #b #j ,item1 #a lb4 of ,cloves and ,mace1 #j #h #j ,item1 #a quarter of ,saffron1 #j #d #j ,item1 #a lb4 of ,tornself#bd1 #j #d #j ,item1 #a lb4 of ,ising-glass1 #j #d #j ,item1 #a lb4 of ,biskitts1 #j #a #j ,item1 #a lb4 of ,carraway ,seeds1 #j #a #j ,item1 #b lb of ,cumfitts1 #j #b #j ,item1 #b lb4 of ,torts#be of ,portugal1 #j #b #j ,item1 #d lb4 of ,liquorice and ,anniseeds1 #j #a #j ,item1 #c lb4 of ,green ,ginger1 #j #d #j ,item1 #c lb4 of ,suckets#bf1 #j #d #j ,item1 #c lb4 of ,orange ,buds1 #d s4 #j #e #d ,item1 #d lb4 of ,oranges in ,syrup1 #j #e #d ----------- ,totall ,l4 #fa #h #h ----------- ,footnote #a3 ,gervas below ,gervys4 ,so unsettled was our orthography1 even in the reign of ,henry ,,viii4 ,so ,nevile1 and below ,nevill4 ,mary1 third daughter of ,sir ,john ,nevil of ,chever1 was first wife of ,sir ,gerv4 ,clifton of ,clifton1 com4 ,nott4 ,knight4 ,footnote #b3 #hs4 ,the sum is ,l4 #g4 #ad s4 #h d4 but ought to be ,l4 #h4 #hs4 so that there is some mistake here4 ,n4,b4 ,this manuscript is given in our common figures2 but the original1 no doubt1 is in the ,roman4 ,footnote #c3 #bs4 #h;d4 ,this again is wrongly computed4 ,there may be other mistakes of the same kind1 which is here noted once for all2 the reader will easily rectify them himself4 ,footnote #d3 ,fronslet4 f4 ,frontlet1 as lin4 #aj4 ,footnote #e3 ,damask ,gold4 ,gold of ,damascus1 perhaps for powder4 ,footnote #f3 ,laynes4 qu4 ,footnote #g3 ,eyye4 f4 ,egg4 ,footnote #h3 ,pasts4 ,pastboards4 ,footnote #i3 ,lusants4 qu4 ,footnote #aj3 ,heares4 f4 ,hares4 ,foornote #aa3 ,myllen1 ,milan1 city of ,lombardy1 whence our millaner1 now milliner1 written below millen4 ,footnote #ab3 ,bridge4 ,brugge1 or ,bruges1 in ,flanders4 ,footnote #ac3 ,brawns4 ,the ,boar is now called a ,brawn in the ,north1 vid4 p4 #abf4 ,footnote #ad3 #b ,swans4 f4 #f ,swans4 ,footnote #ae3 ,cranes4 v4 p4 #fg4 ,footnote #af3 ,heron sews4 ,in one word1 rather4 ,see p4 #aci4 ,footnote #ag3 of ,grease4 ,i presume fatted4 ,footnote #ah3 ,withers4 ,weathers4 ,footnote #ai3 ,barley malt4 ,so distinguished1 because wheat and oats were at this time sometimes malted4 ,see below1 p4 #agb4 ,footnote #bj3 ,loaves of ,sugar4 ,so that they now had a method of refining it1 v4 p4 xxvi4 ,footnote #ba3 ,proynes4 ,prunes1 v4 p4 #adh4 ,footnote #bb3 ,poils4 ,misread1 perhaps1 for ,joils1 i4e4 ,jowls4 ,footnote #bc3 ,great ,raisons1 v4 p4 #ch4 ,footnote #bd3 ,tornselt4 ,turnfole1 v4 p4 #ch4 ,footnote #be3 ,torts4 qu4 ,footnote #bf3 ,suckets4 ,these1 it seems1 were sold ready prepared in the shops4 ,see the following ,rolls4 ,sir ,john ,nevile1 of ,chete1 ,knight4 ,the marriage of my ,son-in-law1 ,roger ,rockley#a1 and my daughter ,elizabeth ,nevile1 the #adth of ,january1 in the #agth year of the reigne of our ,soveraigne ,lord ,king ,henry the ,v,i,i,ith4 ,l s d ,first1 for the expence of their ,apparel1 #bb yards of ,russet ,sattin1 at #hs4 per yard1 #h #af #j ,item1 #b ,mantilles of ,skins1 for his gown1 #dh #j ,item1 #b yards and #a_/b of black velvet1 for his gown1 #j #cj #j ,item1 #i yards of ,black ,sattin1 for his ,jacket and ,doublet1 at #hs4 the yard1 #c #ab #j ,item1 #g yards1 of ,black ,sattin1 for her ,kertill1 at #h s4 per yard1 #ef #j ,item1 a ,roll of ,buckrom1 #j #b #h ,item1 a ,bonnit of ,black ,velvet1 #j #ae #j ,item1 a ,frontlet for the same ,bonnit1 #j #ab #j ,item1 for her ,smock1 #j #e #j ,item1 for a pair of perfumed ,gloves1 #j #c #d ,item1 for a pair of other ,gloves1 #j #j #d ,second ,day4 ,item1 for #bb yards of ,tawney ,camlet1 at #bs4 #d;d4 per yard1 #ea #d ,item1 #c yards of ,black ,sattin1 for lining her gown1 at #hs per yard1 #bd #j ,item1 #b yards of ,black ,velvet1 for her gown1 #cj #j ,item1 a ,roll of ,buckrom1 for her ,gown1 #j #b #h ,item1 #g yards of ,yellow ,sattin ,bridge#b1 at #b s4 #d;d4 per yard1 #bf #d ,item1 for a pair of ,hose1 #j #b #d ,item1 for a pair of ,shoes1 #j #a #d ----------- ,sum ,l4 #bg #h #j ----------- ,item1 for ,dinner1 and the ,expence of the said ,marriage of ,roger ,rockley1 and the said ,elizabeth ,nevile4 ,imprimis1 eight quarters of ,barley-malt1 at #ajs4 per quarter1 #d #j #j ,item1 #c quarters and #a_/b of ,wheat1 at #ads4 #d;d4 per quarter1 #ef #h ,item1 #b ,hogheads of ,wine1 at #djs4 #d #j #j ,item1 #a ,hogshead of ,read ,wine1 at #j #dj #j ----------- ,sum ,total ,l4 #ci #h #j ----------- ,for the ,first ,course at ,dinner4 ,imprimis1 ,brawn with ,musterd1 served alone with ,malmsey4 ,item1 ,frumety#c to ,pottage4 ,item1 a ,roe roasted for ,standert#d4 ,item1 ,peacocks1 #b of a ,dish4 ,item1 ,swans #b of a ,dish4 ,item1 a great ,pike in a ,dish4 ,item1 ,conies roasted #d of a ,dish4 ,item1 ,venison roasted4 ,item1 ,capon of ,grease1 #c of a ,dish4 ,item1 ,mallards#e1 #d of ,dish4 ,item1 ,teals1 #g of a ,dish4 ,item1 ,pyes baken#f1 with ,rabbits in them4 ,item1 ,baken ,orange4 ,item1 a ,flampett#g4 ,item1 ,stoke ,fritters#h4 ,item1 ,dulcets#i1 ten of ,dish4 ,item1 a ,tart4 ,second ,course4 ,first1 ,marterns#aj to ,pottage4 ,item for a ,standert1 ,cranes #b of a dish4 ,item1 ,young ,lamb1 whole roasted4 ,item1 ,great ,fresh ,sammon ,gollis#aa4 ,item1 ,heron ,sues1 #c of a dish4 ,item1 ,bitterns1 #c of a dish4 ,item1 ,pheasants1 #d of a dish4 ,item1 a ,great ,sturgeon ,poil4 ,item1 ,partridges1 #h of a dish4 ,item1 ,plover1 #h of dish4 ,item1 ,stints#ab41 #h of a dish4 ,item1 ,curlews#ac1 #c of a dish4 ,item1 a whole ,roe1 baken4 ,item1 ,venison baken1 red and fallow#ad4 ,item1 a ,tart4 ,item1 a ,march#ae ,payne4 ,item1 ,gingerbread4 ,item1 ,apples and ,cheese scraped with ,sugar and ,sage4 ,for ,night4 ,first a ,play1 and straight after the play a ,mask1 and when the ,mask was done then the ,banckett#af1 which was #aaj dishes1 and all of meat2 and then all the ,gentilmen and ,ladys danced2 and this continued from the ,sunday to the ,saturday afternoon4 ,the ,expence in the ,week for the ,flesh and ,fish for the same marriage4 ,imprimis1 #b ,oxen1 #c #j #j ,item1 #b ,brawns1 #bb #j ,item1 #b ,roes #ajs and for servants going1 #es4 #j #ae #j ,item1 in ,swans1 #j #ae #j ,item1 in ,cranes #i1 #cj #j ,item1 in ,peacocks #ab1 #j #af #j ,item1 in ,great ,pike1 for flesh dinner1 #f1 #cj #j ,item1 in ,conies1 #ba dozen1 #e #e #j ,item1 in ,venison1 ,red ,deer ,hinds #c1 and fetching them1 #j #aj #j ,item1 ,fallow ,deer ,does #ab -- -- -- ,item1 ,capons of ,grease #gb1 #c #ab #j ,item1 ,mallards and ,teal1 #cj dozen1 #c #aa #h ,item1 ,lamb #c1 #j #d #j ,item1 ,heron ,sues1 #b doz4 #bd #j ,item1 ,shovelords#ag1 #b doz4 #bd #j ,item1 in ,bytters#ah #ab1 #af #j ,item1 in ,pheasants #ah1 #bd #j ,item1 in ,partridges #dj1 #j #f #h ,item1 in ,curlews #ah1 #bd #j ,item1 in ,plover1 #c dozen1 #j #e #j ,item1 in ,stints1 #e doz4 #j #i #j ,item1 in ,surgeon1 #a ,goyle#ai1 #j #e #j ,item1 #a ,seal#bj1 #j #ac #d ,item1 #a ,porpose#ba1 #j #ac #d ----------- ,l4 ,for ,frydays and ,saturdays4 ,first1 ,leich ,brayne#bb4 ,item1 ,frometye ,pottage4 ,item1 ,whole ,ling and ,huberdyne#bc4 ,item1 ,great ,goils #bd of ,salt ,sammon4 ,item1 ,great ,salt ,eels4 ,item1 ,great ,salt ,sturgeon ,goils ,item1 ,fresh ,ling4 ,item1 ,fresh ,turbut4 ,item1 ,great ,pike#be4 ,item1 ,great ,goils of ,fresh ,sammon4 ,item1 ,great ,ruds#bf4 ,item1 ,baken ,turbuts4 ,item1 ,tarts of #c several meats#bg4 ,second ,course ,first1 ,martens to ,pottage4 ,item1 a ,great ,fresh ,stugeon ,goil4 ,item1 ,fresh ,eel roasted4 ,item1 ,great ,brett4 ,item1 ,sammon ,chines broil'd4 ,item1 ,roasted ,eels4 ,item1 ,roasted ,lampreys4 ,item1 ,roasted ,lamprons#bh4 ,item1 ,great ,burbutts#bi4 ,item1 ,sammom baken1 ,item1 ,fresh ,eel baken4 ,item1 ,fresh ,lampreys1 baken4 ,item1 ,clear ,jilly#cj4 ,item1 ,gingerbread4 ,waiters at the said ,marriage4 ,storrers1 ,carver4 ,mr4 ,henry ,nevile1 ,sewer4 ,mr4 ,thomas ,drax1 ,cupbearer4 ,mr4 ,george ,pashlew1 for the ,sewer-board end4 ,john ,merys1 ,marshalls4 ,john ,mitchill1 _/ ,robert ,smallpage1 for the ,cupboard4 ,william ,page1 for the ,celler1 ,william ,barker1 for the ,ewer1 ,robert ,sike the ,younger1 and ,john ,hiperon1 for ,butterye4 ,to wait in the ,parlour4 ,richard ,thornton4 ,edmund ,north4 ,robert ,sike the ,elder4 ,william ,longley4 ,robert ,live4 ,william ,cook4 ,sir ,john ,burton1 ,steward4 ,my brother ,stapleton's servant4 ,my son ,rockley's servant to serve in the slate4 ,footnote #a3 ,rockley4 ,elizabeth eldest daughter of ,sir ,john ,nevile1 married1 ,roger eldest son1 and afterwards heir1 of ,sir ,thomas ,rockley of ,rockley1 in the parish of ,worsborough1 ,knight4 ,footnote #b3 ,bridge4 ,see above1 p4 #afg1 note #b4 ,footnote #c3 ,frumety4 v4 p4 #ace4 ,footnote #d3 ,standert4 ,a large or standing dish4 ,see p4 #agd4 l4 #c4 ,footnote #e3 ,mallards4 v4 p4 #add4 ,footnote #f3 ,baken4 baked4 ,footnote #g3 ,flampett4 f4 ,flaunpett1 or ,flaumpeyn1 v4 p4 #acf4 ,footnote #h3 ,stoke ,fritters 4 ,baked on a hot-iron1 used still by the ,brewers1 called a stoker4 ,footnote #i3 ,dulcets4 qu4 ,footnote #aj3 ,marterns4 qu4 it is written ,martens1 below4 ,footnote #aa3 ,gollis4 f4 ,jowls4 ,footnote #ab3 ,stints4 ,the ,stint1 or ,purre1 is one of the ,sandpipers4 ,pennant1 ,brit4 ,zool1 ,,ii4 #cgd4 ,footnote #ac3 ,curlews4 ,see above1 p4 #acj4 and below4 ,curlew ,knaves1 also below4 ,footnote #ad3 ,fallow4 ,if ,i remember right1 ,dr4 ,goldman1 says1 ,fallow-deer were brought to us by ,king ,james ,i4 but see again below1 more than once4 ,footnote #ae3 ,march ,payne4 ,a kind of ,cake1 very common long after this time1 v4 below4 ,footnote #af3 ,banckett4 ,banquet4 ,footnote #ag3 ,shovelords4 ,shovelers1 a species of the ,wild ,duck4 ,shovelards1 below4 ,footnote #ah3 ,bytters4 ,bitterns1 above2 but it is often written without n1 as below4 ,footnote #ai3 ,goyle4 ,jowl1 v4 above1 p4 #agd4 l4 #e4 ,footnote #bj3 ,seal4 ,one of those things not eaten now2 but see p4 #adg above1 and below1 p4 #ahj4 l4 #f4 ,footnote #ba3 ,porpose4 v4 p4 #adg1 above4 ,footnote #bb3 ,leich ,brayne v4 p4 #ada1 above1 but qu4 as to ,brayne4 ,footnote #bc3 ,huberdyne4 miswritten for ,haberdine1 i4e4 from ,aberdeen2 written below ,heberdine4 ,footnote #bd3 ,goils4 v4 above1 p4 #agd4 l4 #e4 ,footnote #be3 ,pyke4 v4 above1 p4 #ej4 and below1 often4 ,footnote #bf3 ,ruds4 qu4 ,roaches1 v4 below4 ,footnote #bg3 meats4 ,viands1 but not ,fleshmeats4 ,footnote #bh3 ,lamprons4 v4 p4 #adb4 above4 ,footnote #bi3 ,burbatts4 qu4 ,turbuts4 ,footnote #cj3 ,jilly4 ,jelly4 ,the ,charges of ,sir ,john ,nevile1 of ,chete1 ,knight1 being ,sheriff of ,yorkshire in the #aith year of the reigne of ,king ,henry ,,viii4 ,lent ,assizes4 ,l s d ,imprimis1 in ,wheat #h quarters1 #h #j #j ,item1 in ,malt1 #aa quarters1 #g #f #h ,item1 in ,beans1 #d quarters1 #c #d #j ,item1 in ,hay1 #f loads1 #be #j ,item1 in ,litter1 #b loads #j #d #j ,item1 part of the ,judge's ,horses in the inn1 #j #ac #d ,item1 #e hogsheads of ,wine1 #c claret1 #a white1 #a red1 #aj #af #d ,item1 ,salt ,fish1 #gf couple1 #c #af #d ,item1 #b barrells ,herrings1 #be #f ,item1 #b ,barrells ,salmon1 #c #a #j ,item1 #ab seams#a of ,sea ,fish #f #d #j ,item1 in ,great ,pike and ,pickering1 #f score and #h1 #h #j #j ,item1 #ab ,great ,pike from ,ramsay1 #b #j #j ,item1 in ,pickerings from ,holdess ,,iiii ,,xx1 #c #j #j ,item1 ,received of ,ryther #bj great ,breams1 #bj #j ,item1 ,received of said ,ryther1 #ab great ,tenches1 #j #af #j ,item1 ,received of said ,ryther #ab great ,eels and #ajf ,touling#b ,eels1 and #bjj lb4 of ,brewit#c ,eels1 and #bj great ,ruds1 #dj #j ,item1 in great ,fresh ,sammon1 #bh #c #af #h ,item1 a ,barrell of ,sturgeon #df #h ,item1 a ,firkin of ,seal1 #j #af #h ,item1 a little barrell of ,syrope#d1 #j #f #h ,item1 #b barrells of all manner of ,spices1 #d #aj #j ,item1 #a bag of ,isinglass1 #j #c #j ,item1 a little barrell of ,oranges1 #j #d #j ,item1 #bd gallons of ,malmsey1 #j #af #j ,item1 #b little barrells of ,green ,ginger and ,sucketts1 #j #c #j ,item1 #c ,bretts1 #j #ab #j ,item1 in ,vinegar1 #ac gallon1 #a quart #j #f #h ,item1 #h large ,table ,cloths of #h yards in length1 #g of them #ab d per yard1 and one #af;d1 #c #f #h ,item1 #f doz4 ,manchetts#e1 #j #f #j ,item1 #f gallons ,vergis#f1 #j #d #h ,item1 in ,mayne ,bread#g1 #j #j #h ,item1 bread bought for ,march ,payne1 #j #j #h ,item1 for ,sugar and ,almonds1 besides the #b barrells1 #j #aa #j ,item1 for ,salt1 #j #f #j ,item1 for #e gallons of ,mustard1 #j #b #f ,item1 a ,draught of ,fish1 #b great ,pikes and #bjj ,breams1 #j #bf #h ,item1 #c gallons of ,honey1 #j #c #i ,item1 #f ,horse-loads of ,charcoal1 #j #b #h ,item1 #c ,loads of ,talwood#h and ,bavings1 #j #c #d ,item1 #d ,streyners1 #j #a #j ,item1 for ,graines#i1 #j #j #d ,item1 #bj doz4 of ,cups1 #j #f #h ,item1 #f ,elaskits and #a ,maund#aj1 #j #c #d ,item1 #a doz4 ,earthen ,potts1 #j #j #f ,item1 #b ,staff ,torches1 #j #d #j ,item1 for ,yearbes#aa1 #e days1 #j #a #h ,item1 for ,waferans#ab1 #e days#ac1 #j #a #h ,item1 for ,onions1 #j #a #j ,item1 #b ,gallipots1 #j #j #h ,item1 for ,yeast1 #e days1 #j #a #h ,item1 #bj doz4 borrowed ,vessels1 #j #e #a ,item1 for ,carriage or ,wheat1 ,malt1 ,wine1 and ,wood1 from the ,water-side1 #j #ae #j ,item1 for ,parker the ,cook1 and other ,cooks and ,water-bearers1 #d #aj #j ,item1 #f doz4 of ,trenchers1 #j #j #d ,first1 for making a ,cupboard1 #j #a #d ,footnote #a3 seams4 quarter1 much used in ,kent1 v4 infra4 ,footnote #b3 ,touling ,eels4 qu4 ,see below4 ,footnote #c3 ,brewit ,eels4 i4e4 for ,brewet2 for which see above1 p4 #abg4 also here1 below4 ,footnote #d3 ,syrope4 v4 p4 #cf above4 ,footnote #e3 ,manchetts4 a species of ,bread1 see below4 ,footnote #f3 ,vergis4 ,verjuice4 ,footnote #g3 ,mayne ,bread4 ,pain du main1 v4 p4 #adg4 above4 ,footnote #h3 ,talwood and ,bavings4 ,chord-wood1 and ,bavins4 ,see ,dr4 ,birch's ,life of ,prince ,henry3 ,wetwood and ,bevins occur below1 p4 #ahd4 ,footnote #i3 ,grains4 qu4 ,footnote #aj3 ,maund4 a large ,basket1 now used for ,apples1 c4 ,footnote #aa3 ,yearbes4 yerbs are often pronounced so now2 whence ,yerby ,grease1 for ,herb of ,grace4 ,footnote #ab3 ,waferans4 v4 above1 p4 #aeg4 ,footnote #ac3 #e days4 qu4 perhaps gathering1 or fetching them4 ,the ,charge of the said ,sir ,john ,nevile of ,chete at ,lammas ,assizes1 in the #bjth ,year of the ,reign of ,king ,henry the ,v,i,i,ith4 ,l s d ,imprimis1 in ,wheat1 #i quarters1 #ab #j #j ,item1 in ,malt1 #ab quarters1 #aj #j #j ,item1 #e ,oxen1 #f #ac #d ,item1 #bd ,weathers1 #c #d #j ,item1 #f ,calves1 #bj #j ,item1 #fj ,capons of ,grease1 #be #j ,item1 other ,capons1 #c #ad #j ,item1 #bd ,pigs1 #j #ad #j ,item1 #c hogsheads of ,wine1 #h #aa #h ,item1 #bb ,swans1 #e #aj #j ,item1 #ab ,cranes1 #d #j #j ,item1 #cj ,heronsews1 #cj #j ,item1 #ab ,shovelards1 #ab #j ,item1 #aj ,bitters1 #ac #d ,item1 #hj ,partridges1 #bf #h ,item1 #ab ,pheasants1 #bj #j ,item1 #bj ,curlews1 #bf #h ,item1 ,curlew ,knaves #cb1 #cb #j ,item1 #f doz4 ,plovers1 #j #ab #j ,item1 #cj doz4 ,pidgeons1 #j #g #f ,item1 ,mallards1 ,teal and other ,wild ,fowl1 #db #j ,item1 #b ,baskets of all manner of ,spice1 #e #j #j ,item1 in ,malmsey1 #bd ,gallons1 #cb #j ,item1 in ,bucks1 #aj #j #j ,item1 in ,stags1 -- -- -- ,fryday and ,saturday4 ,first1 #c couple of great ,ling1 #ab #j ,item1 #dj couple of ,heberdine1 #dj #j ,item1 ,salt ,sammon1 #bj #j ,item1 ,fresh ,sammon and ,great1 #c #f #h ,item1 #f great ,pike1 #ab #j ,item1 #hj ,pickerings1 #d #j #j ,item1 #cjj great ,breams1 #ae #j #j ,item1 #dj ,tenches1 #bf #h ,item1 #hj ,touling ,eels and ,brevet ,eels1 and #ae ,ruds1 #cb #j ,item1 a ,firkin of ,sturgeon1 #af #j ,item1 in ,fresh ,seals1 #ac #d ,item1 #h seame of ,fresh ,fish1 #d #j #j ,item1 #b ,bretts1 #h #j ,item1 a barrell of ,green ,ginger and ,sucketts1 #d #j ,item1 #ad gallon of ,vinegar1 #g #g #a_/b ,item1 #f horse-loads of ,charcoal1 #b #d ,item1 #dj load of ,wetwood and ,bevins1 #ec #d ,item1 for ,salt1 #e #b ,item1 #f doz4 of ,manchetts1 #f #j ,item1 ,gingerbread for ,march ,payne1 #j #h ,item1 #e gallon of ,mustard1 #b #f ,item1 for loan of #f doz4 vessels1 #e #b ,item1 #c gallons of ,honey1 #c #i ,item1 for the costs of ,cooks and ,water-bearers1 #d #j #j ,item1 for the ,judges and ,clerks of the ,assize1 for their ,horse-meat in the ,inn1 and for their ,housekeeper's meat1 and the ,clerk of the ,assize ,fee1 #aj #j #j ,item1 for my ,livery ,coats1 embroidered1 #ej #j #j ,item1 for my ,horses ,provender1 ,hay1 ,litter1 and ,grass1 at both the ,assizes1 #f #ac #d ,in a vellum ,,ms4 ,account-,book of the ,gild of the ,holy ,trinity at ,luton1 com4 ,bedford1 from #ai ,hen4 ,,viii4 to the beginning of ,ed4 ,,vi4 there are the expences of their ,anniversary ,feasts1 from year to year1 exhibiting the several ,provisions1 with their prices4 ,the feast of #ai ,hen4 ,,viii4 is hereunder inserted2 from whence some judgement may be formed of the rest4 ,l s d #e quarters1 #f bushels of ,wheat1 #ej #b #c bushels of ,wheat ,flower1 #j #e #aa #f quarters malte1 #bi #j #gb ,barrels ,beer1 #j #ab #aj ,brewing #f quarters ,malte1 #j #d #j ,bakyng1 #j #a #f #hb ,geys1 #a #j #g #dg ,pyggs1 #a #c #aj #fd ,capons1 #a #i #h #a_/b #gd ,chekyns1 #j #h #b #hd ,rabetts1 and ,carriage1 #j #aj #h ,beyf1 #d quarters1 #a #j #j a ,lyfte1 #j #j #h a ,shodoar ,cromys1 #j #j #aa ,moton ,welle#a #a quarter1 #j #j #h #b leggs of ,welle #b ,shodours1 #j #a #j ,a ,marebone ,suet1 #c ,calwisfere1 #j #j #d #a quarter of ,moton1 and #f ,calwisfere1 #j #j #i #bj ,lamys1 #a #e #aj ,dressyng of ,lamys1 #j #j #f ,wine1 #b galons1 a potell1 a pynte1 #j #a #i ,wenegar #c potellis1 #j #a #j ,warg#b #a galon1 #j #j #b #a_/b ,spyce1 #c lb ,pepur half1 #j #f #aa #d oz4 of ,clovis ,mace1 quartron1 #j #c #d #aa lb4 of ,sugur half1 #j #g #j #a_/b lb4 of ,sinamon1 #j #c #d #ab lb4 of great ,resons1 #j #a #j #f lb4 of smale ,resons1 #j #a #d #a_/b lb4 of ,gynger1 #j #a #aj #a_/b lb4 of ,sandurs1 #j #j #h #a lb4 of ,lycoras1 #j #j #f #d lb4 of ,prunys1 #j #j #h #a lb4 of ,comfetts1 #j #j #h #a_/b lb4 of ,turnesell1 #j #j #h #a lb4 of grenys1 #j #a #i #a lb4 of ,anesseds1 #j #j #e #b lb4 of ,almonds1 #j #j #e #b oz4 of ,safron and quarton1 #j #b #i #b lb4 of ,dats1 #j #j #h ,eggs #fjj1 #j #f #j ,butter1 #j #b #g ,mylke #ai galons1 #j #a #g #h galons and #b gal4 of ,crem1 #j #a #c #a_/b ,hone #b galons1 #j #c #j ,salte #a_/b boshell1 #j #j #h ,fyshe1 ,fresche1 and the careeg from ,london1 #j #c #h ,a frefche ,samon1 #j #b #h ,salte ,fyche for the ,coks1 #j #a #j ,rydyng for ,trouts #j #j #h ,mynstrels1 #j #af #j ,butlers1 #j #a #f ,cokys1 #j #ag #d ,footnote #a3 ,veal1 now in the ,south pronounced with ,w4 ,footnote #b3 ,verjuice4 ,,finis4