[1] Bursews. Different from Bursen in No. 11; therefore qu. etymon. [2] Batour. batter. [3] frytours. fritters.
SPYNOCHES [1] YFRYED. XX.IX.
Take Spynoches. perboile hem in sežyng water. take hem up and presse . . . out of že water [2] and hem [3] in two. frye hem in oile clene. & do žerro powdour. & serue forth.
[1] Spynoches. Spinage, which we use in the singular. [2] out of the water. dele of; or it may mean, when out of the water. [3] hem r. hewe.
BENES YFRYED. XX.IX. I.
Take benes and seež hem almost til žey bersten. take and wryng out žer water clene. do žerto Oynouns ysode and ymynced. and garlec žerwith. frye hem in oile. ožer in grece. & do žerto powdour douce. & serue it forth.
RYSSHEWS [1] OF FRUYT. XX.IX. II.
Take Fyges and raisouns. pyke hem and waisshe hem in Wyne. grynde hem wiž apples and peeres. ypared and ypiked clene. do žerto gode powdours. and hole spices. make bailes žerof. fryen in oile and serue hem forth.
[1] Rysshews. russhewses, Contents. Qu.
DARYOLS [1]. XX.IX. III.
Take Creme of Cowe mylke. ožer of Almandes. do žerto ayren with sugur, safroun, and salt, medle it yfere. do it in a coffyn. of II. ynche depe. bake it wel and serue it forth,
[1] Daryols. Qu.
FLAUMPENS [1]. XX.IX. IIII.
Take fat Pork ysode. pyke it clene. grynde it smale. grynde Chese & do žerto. wiž sugur and gode powdours. make a coffyn of an ynche depe. and do žis fars žerin. make a thynne foile of gode past & kerue out žeroff smale poyntes [2]. frye hem in fars [3]. & bake it up &c.
[1] Flaumpeyns. Flaumpens, Contents. V. No. 113. [2] Points, seems the same as Prews, No. 176. [3] in fars, f. in the fars; and yet the Fars is disposed of before; ergo quęre.
CHEWETES [1] ON FLESSHE DAY. XX.IX. V.
Take žer lire of Pork and kerue it al to pecys. and hennes žerwith and do it in a panne and frye it & make a Coffyn as to [2] a pye smale & do žerinne. & do žeruppon zolkes of ayrenn. harde. powdour of gyngur and salt, couere it & fry it in grece. ožer bake it wel and serue it forth.
[1] Chewets. V. 186. [2] as to, as for. V. No. 177.
CHEWETES ON FYSSH DAY. XX.IX. VI.
Take Turbut. haddok. Codlyng. and hake. and seež it. grynde it smale. and do žerto Dates. ygrounden. raysouns pynes. gode powdoer and salt. make a Coffyn as tofore saide. close žis žerin. and frye it in oile. ožer stue it in gyngur. sugur. ožer in wyne. ožer bake it. & serue forth.
HASTLETES [1] OF FRUYT. XX.IX. VII.
Take Fyges iquarterid [2]. Raysouns hool dates and Almandes hoole. and ryne [3] hem on a spyt and roost hem. and endore [4] hem as pomme dorryes & serue hem forth.
[1] Hastletes. Hasteletes, Contents. [2] iquarterid. iquartered. [3] ryne. run. [4] endore. endorse, MS. Ed. 42. II. 6. v. ad 147.
COMADORE [1]. XX.IX. VII.
Take Fyges and Raisouns. pyke hem and waisshe hem clene, skalde hem in wyne. grynde hem right smale, cast sugur in že self wyne. and founde it togyder. drawe it up thurgh a straynour. & alye up že fruyt žerwith. take gode peerys and Apples. pare hem and take že best, grynde hem smale and cast žerto. set a pot on že fuyrer [2] wiž oyle and cast alle žise žynges žerinne. and stere it warliche, and kepe it wel fro brennyng. and whan it is fyned cast žerto powdours of gynger of canel. of galyngale. hool clowes flour of canel. & macys hoole. cast žerto pynes a litel fryed in oile & salt, and whan it is ynowz fyned: take it up and do it in a vessel & lat it kele. and whan it is colde: kerue out with a knyf smale pecys of že gretnesse & of že length of a litel fyngur. & close it fast in gode past. & frye hen in oile. & serue forth.
[1] Comadore. Qu. [2] Fuyr. fire.
CHASTLETES [1], XX.IX. IX.
Take and make a foyle of gode past with a roller of a foot brode. & lyngur[2] by cumpas. make iiii Coffyns of že self past uppon že rolleres že gretnesse of že smale of žyn Arme. of vi ynche depnesse. make že gretust [3] in že myddell. fasten že foile in že mouth upwarde. & fasten žee [4] ožere foure in euery syde.