TARTLETTES [1]. XX.II. X.
Take pork ysode and grynde it small with safroun, medle it with ayrenn and raisons of coraunce and powdour fort and salt, and make a foile of dowhz [2] and close the fars [3] þerinne. cast þe Tartletes in a Panne with faire water boillyng and salt, take of the clene Flessh withoute ayren & bolle it in gode broth. cast þerto powdour douce and salt, and messe the tartletes in disshes & helde [4] the sewe þeronne.
[1] Tarlettes. Tartletes in the process. [2] foile of dowhz, or dowght. A leaf of paste. [3] fars. Forced-meat. [4] helde. Cast.
PYNNONADE [1]. XX.II. XI.
Take Almandes iblaunched and drawe hem sumdell thicke [2] with gode broth oþer with water and set on the fire and seeþ it, cast þerto zolkes of ayrenn ydrawe. take Pynes yfryed in oyle oþer in grece and þerto white Powdour douce, sugur and salt. & colour it wiþ alkenet a lytel.
[1] Pynnonade. So named from the Pynes therein used. [2] sumdell thicke. Somewhat thick, thickish.
ROSEE [1]. XX.II. XII.
Take thyk mylke as to fore welled [2]. cast þerto sugur a gode porcioun pynes. Dates ymynced. canel. & powdour gynger and seeþ it, and alye it with flores of white Rosis, and flour of rys, cole it, salt it & messe it forth. If þou wilt in stede of Almaunde mylke, take swete cremes of kyne.
[1] Rosee. From the white roles therein mentioned. See No. 41. in Mi. Ed. but No. 47 there is totally different. [2] welled, f. willed; directed.