[1] Bursen. Qu. the etymon. [2] Noumbles. Entrails. V. Gloss. [3] Lyo', Lyour. A mixture. Vide alye in Gloss.
CORAT [1]. XII.
Take the Noumbles of Calf. Swyne. or of Shepe. parboile hem and skerne hem to dyce [2] cast hem in gode broth and do þer to erbes. grynde chyballes [3]. smale y hewe. seeþ it tendre and lye it with zolkes of eyrenn. do þer to verious [4] safroun powdour douce and salt, and serue it forth.
[1] Corat. Qu. [2] kerve hem to dyce. V. quare in Gloss. [3] Chyballes. Chibols, young onions. V. Gloss. [4] verious. Verjuice.
NOUMBLES. XIII.
Take noumbles of Deer oþer [1] of oþer beest parboile hem kerf hem to dyce. take the self broth or better. take brede and grynde with the broth. and temper it [2] up with a gode quantite of vyneger and wyne. take the oynouns and parboyle hem. and mynce hem smale and do þer to. colour it with blode and do þer to powdour fort and salt and boyle it wele and serue it fort [3].
[1] oþer. Other, i.e. or. [2] temper it. Temper it, i. e. mix it. [3] fort. Miswritten for forth. So again No. 31. 127.
ROO [1] BROTH. XIIII.
Take the lire of the Deer oþer of the Roo parboile it on smale peces. seeþ it wel half in water and half in wyne. take brede and bray it wiþ the self broth and drawe blode þer to and lat it seeth to gedre with powdour fort of gynger oþer of canell [2]. and macys [3]. with a grete porcioun of vineger with Raysouns of Coraunte [4].
[1] Roo. Roe. The Recipe in Ms. Ed. No. 53. is very different. [2] Canell. Cinnamon. [3] macys. Mace. V. Preface and Gloss. [4] Raysouns of Coraunte. Currants. V. Gloss.