C.

C. omitted, v. Cok. v. pluk. v. Pryk. v. Pekok. v. Phisik. v. thyk. on the contrary it often abounds, hence, schulle, should; fresch, fresh; dische, dish; schepys, sheeps; flesch, flesh; fysch, fish; scher, cheer, &c. in MS. Ed. v. Gl. to Chaucer, v. schal.

Craftly. Proem. properly, secundum artem.

Caboches. 4. alibi. Cabbages. f. Fr. Caboche, Head, Pate.

Caraway. 53. v. Junij Etymolog.

Carvon. 152. carved, cut. Corvyn, MS. Ed. II. 19,20. cut. Corue, i. e. corve, 4. cut. v. ycorve. v. kerve.

Canell. passim. Cinamon. Wiclif. v. Pref.

Cuver. MS. Ed. 56. Cover.

Cumpas. by Cumpas, i.e. Compass, 189. by measure, or round. Lel. Coll.
IV. p. 263.

Cool. 6. Cole or Colwort. Belg. kool.

Corat. 12. name of a dish.

Culdore. MS. Ed. 25. 27. a Cullender. Span. Coladers.

Casselys. MS. Ed. 28.

Cranes. 146. Grues. v. ad loc.

Chyballes. 12. Chibolls, 76. young Onions. Littleton. Ital Cibolo.
Lat. Cæpula, according to Menage; and see Lye.

Colys. MS. Ed. II. see the Pref.

Cawdel. 15. 33. Caudell, Contents. See Junius. of Muskels or Muscles, 124. Cawdel Ferry, 41. In E. of Devon's feast it is Feny.

Conynges. 17. Connynges, 2,3. Coneys, Rabbets.

Calle. 152. Cawl of a Swine.

Connat. 18. a marmolade. v. ad loc.

Clowes. 20. Cloves. v. Pref.

Canuas, or Canvass. 178. Fr, Canevas. Belg. Kanefas.

Coraunte. Raysouns of Coraunte. 14. So Rasyns of Corens, Northumb. Book, p. 19. Raisin de Corinthie. Fr. i.e. of Corinth, whence our Currants, which are small Raisins, came, and took their name. Corance, 17. 21. Coraunce. 50. Coronse, MS. Ed. 12. Raisins are called by way of contradistinction grete Raysouns, 65. 133. See Northumb. Book, p. 11.

Coronse. v. Coraunte.

Chargeant. 192. Stiff. v. ad loc. MS. Ed. writes Charchant, 29, 30 Charghaunt, 33. Charchaunt,

34. Chariaunt. i.e. Charjaunt, 36. II. 24. Chariand. i.e. Charjand, 27.

Comyn. MS. Ed. 39.

Colure. MS. Ed. 5. to colour.

Coneys. 22. seems to be a kind of sauce. MS. Ed. 6. but the recipe there is different, v. ad No. 25.

Chanke. MS. Ed. 20.

Col, Cole. 23. 52. cool, also to strain, 70, 71. alibi. MS. Ed. II. 22. cleared.

Comyn. MS. Ed. II. 18. come.

Cowche. 24. 154. lay. MS. Ed. II. 25. Chaucer, v. Couche.

Cynee. 25. a certain sauce. perhaps the same with Coney. No. 22. Plays in Cynee, 112. Sooles, 119. Tenches, 120. Oysters, 123. Harys [Hares] in Cmee. MS. Ed. 8. where doubtless we should read Cinee, since in No. 51 there it is Cyney. It is much the same as bruet, for Sooles in Cynee here is much the same with Solys in bruet. MS. Ed. II. 13.

Chykens. 27. 33. Chicken is a plural itself. but in MS. Ed. 13. it is Chekenys also; and Chyckyns. Lel. Coll. IV. p. 1. Checonys MS. Ed.

Carnel of Pork. 32. v. ad loc.

Corvyn. v. Carvon.

Curlews. 35. not eaten now at good tables; however they occur in archb. Nevill's feast. Lel. Coll. VI. p. 1. And see Northumb. Book, p. 106. Rabelais iv. c. 59. And Earl of Devon's Feast.

Confit, or Confyt. v. Aneys and Colyandre.

Charlet. 39. a dish. v. ad loc.

Chese ruayn. 49. 166. perhaps of Rouen in Normandy, rouen in Fr. signifies the colour we call roan.

Crems. 52. for singular Cream, written Creme, 85. 183. Crem and

Crym, in MS. Ed. 34. II. 24. Fr. Cresme, Creme.

Cormarye. 53. a dish. qu.

Colyandre. 53. 128. where it is in Confyt rede, or red. White is also used for garnish, 59. [Anglo-Saxon: Celenðre], A.S. [Anglo-Saxon: Ciliandro], Span.

Chyryse. 58. a made dish of cherries, v. ad loc.

Cheweryes. 58. Cherries. v. ad loc. and MS. Ed. II. 18. ubi Chiryes.

Crotoun, 60. a dish. v. ad loc.

Crayton. v. Crotoun.

Cleeve a two. 62. cloven. A.S. [Anglo-Saxon: cleopan].

Cyrip. 64. Sirrup. v. ad loc.

Chyches. 72. Vetches, v. ad loc.

Chawf. 74 warm. Fr. Echauffer, whence Chaucer has Eschaufe.

Clat. 78. a dish. qu.

Chef. Proem, chief. Fr.

Calwar Salmoun. 98. v. ad loc.

Compost. 100. a preparation supposed to be always at hand. v. ad loc.

Comfery. 190. Comfrey. v. ad loc.

Chargeours. 101. dishes. v. ad 126.

Chysanne. 103. to be eaten cold.

Congur. 104. 115. Lel. Coll. VI. p. 6. bis. p. 16. Cungeri are among the fish in Mr. Topham's MS. for the Conger, little used now, see Pennant. III. p. 115.

Coffyns. 113. Pies raised without their lids, 158. 167. 185. 196. MS.
Ed. II. 23. 27. In Wiclif it denotes baskets.

Comade. 113. Comadore. 188.

Couertour. 113. Coverture, Lid of a Pye.

Codlyng. 94. grete Codelyng, 114. v. ad loc.

Chawdoun. 115. for Swans, 143. Swan with Chawdron. Lel. Coll. IV. p. 226. which I suppose may be true orthography. So Swann with Chaudron. Earl of Devon's Feast. And it appears from a MS. of Mr. Astle's, where we have among Sawces Swanne is good with Chaldron, that Chaldron is a sauce.

Crome. 131. Pulp, Kernel. Crummes. 159. Chaucer. The Crum is now the soft part of a loaf, opposed to the crust.

Cury. Proem. Cookery. We have assumed it in the title.

Camelyne. 144. a sauce. an Canelyne, from the flour of Canel?

Crudds. 150. 171. Curds, per metathesin, as common in the north.

Crustards. 154. Pies, from the Crust. quære if our Custard be not a corruption of Crustard; Junius gives a different etymon, but whether a better, the Reader must judge. Crustard of fish, 156. of herbs, 157. and in the Earl of Devon's Feast we have un Paste Crustade.

Cryspes. 162. Cryspels. 163. v. ad loc. Fritter Crispayne, Lel.
Coll. VI. p. 5. which in Godwin de Præsal p. 697. is Fruter
Crispin.

Chawfour. 162. Cowfer, 173. a Chafing dish. Chafer. Lel. Coll. IV. p. 302. v. Junius voce Chafe.

Corose. 171. curiously. perhaps from cure, to cook, Chaucer has corouse, curious.

Clarry. 172. Clary.

Cotagres. 175. a dish. v. ad loc.

Cok. 175. a Cock. sic. Lel. Coll. IV. p. 227.

Chewets. 185. 186. a dish. Rand. Holme, III. p. 78. 81, 82. Birch,
Life of Prince Henry, p. 458.

Comadore. v. Comade.

Chastlet. 189. v. ad loc.

Christen. Proem. Christian.