Take Pork and Hennes and seeþ hem as to fore. bray almandes blaunched, and temper hem up with the self broth. and alye the fleissh with the mylke and white flour of Rys. and boile it. & do þerin powdour of gyngur sugar and look þat it be stondyng.
BREWET OF ALMONY [1]. XX.II. VII.
Take Conynges or kiddes and hewe hem small on moscels [2] oþer on pecys. parboile hem with the same broth, drawe an almaunde mylke and do the fleissh þerwith, cast þerto powdour galyngale & of gynger with flour of Rys. and colour it wiþ alkenet. boile it, salt it. & messe it forth with sugur and powdour douce.
[1] Almony. Almaine, or Germany. Almany. Fox, part I. p. 239. Alamanie. Chron. Sax. p. 242. V. ad No. 71. [2] moscels. Morsels.
PEIOUNS [1] YSTEWED. XX.II. VIII.
Take peions and stop hem with garlec ypylled and with gode erbes ihewe. and do hem in an erthen pot. cast þerto gode broth and whyte grece. Powdour fort. safroun verious & salt.
[1] Peiouns, Pejons, i. e. Pigeons, j is never written here in the middle of a word.
LOSEYNS [1]. XX.II. IX.
Take gode broth and do in an erthen pot, take flour of payndemayn and make þerof past with water. and make þerof thynne foyles as paper [2] with a roller, drye it harde and seeþ it in broth take Chese ruayn [3] grated and lay it in disshes with powdour douce. and lay þeron loseyns isode as hoole as þou mizt [4]. and above powdour and chese, and so twyse or thryse, & serue it forth.
[1] Loseyns. Vide in Gloss. [2] foyles as paper. Leaves of paste as thin as paper. [3] Chese ruyan. 166. Vide Gloss. [4] mizt. Might, i.e. can.