[1] Crotoun. Ms. Ed. 24. has Craytoun, but a different dish. [2] Payndemayn. Whitebread. V. ad No. 41.
VYNE GRACE [1]. XX.III. I.
Take smale fylettes of Pork and rost hem half and smyte hem to gobettes and do hem in wyne an Vynegur and Oynouns ymynced and stewe it yfere do þerto gode poudours an salt, an serue it forth.
[1] Vyne Grace. Named probably from grees, wild swine, and the mode of dressing in wine. V. Gloss. voce Vyne grace.
FONNELL [1]. XX.III. II.
Take Almandes unblaunched. grynde hem and drawe hem up with gode broth, take a lombe [2] or a kidde and half rost hym. or the þridde [3] part, smyte hym in gobetes and cast hym to the mylke. take smale briddes yfasted and ystyned [4]. and do þerto sugur, powdour of canell and salt, take zolkes of ayrenn harde ysode and cleeue [5] a two and ypaunced [6] with flour of canell and florish þe sewe above. take alkenet fryed and yfoundred [7] and droppe above with a feþur [8] and messe it forth.
[1] Fonnell. Nothing in the recipe leads to the etymon of this multifarious dish. [2] Lombe. Lamb. [3] thridde. Third, per metathesin. [4] yfasted and ystyned. [5] cleeue. cloven. [6] ypaunced. pounced. [7] yfoundred. melted, dissolved. [8] feþ'. feather.
DOUCE AME [1]. XX.III. III.
Take gode Cowe mylke and do it in a pot. take parsel. sawge. ysope. saueray and ooþer gode herbes. hewe hem and do hem in the mylke and seeþ hem. take capouns half yrosted and smyte hem on pecys and do þerto pynes and hony clarified. salt it and colour it with safroun an serue it forth.
[1] Douce Ame. Quasi, a delicious dish. V. Blank Desire in Gloss. Titles of this tissue occur in Apicius. See Humelberg. p. 2.