Take brede ygrated and ayrenn and swyng it togydre. do þerto safroun, sawge. and salt. & cast broth. þerto. boile it & messe it forth.
[1] Jusshell. See also next number. Jussell, Ms. Ed. 21, where the Recipe is much the same. Lat. Juscellam, which occurs in the old scholiast on Juvenal iv. 23; and in Apicius, v. 3. Vide Du Fresne, v. Jusselium and Juscellum, where the composition consists of vinum, ova, and sagmea, very different from this. Faber in Thesauro cites Juscellum Gallinæ from Theod. Priscianus.
N.B. No. XX.II. II. is omitted both here and in the Contents.
JUSSHELL ENFORCED [1]. XX.II. IIII.
Take and do þerto as to charlet yforced. and serue it forth.
[1] Jusshell enforced. As the Charlet yforced here referred to was made of pork, compare No. 40 with No. 39. So in Theod. Priscian we have Jussetlum Gallinæ.
MORTREWS [1]. XX.II. V.
Take hennes and Pork and seeþ hem togyder. take the lyre of Hennes and of the Pork, and hewe it small and grinde it all to doust [2]. take brede ygrated and do þerto, and temper it with the self broth and alye it with zolkes of ayrenn, and cast þeron powdour fort, boile it and do þerin powdour of gyngur sugur. safroun and salt. and loke þer it be stondyng [3], and flour it with powdour gynger.
[1] Mortrews. Vide Gloss. [2] doust. Dust, powder. [3] stondyng. Stiff, thick.