CONNYNGES IN CYRIP [1]. XX.III. IIII.
Take Connynges and seeþ hem wel in good broth. take wyne greke and do þerto with a porcioun of vyneger and flour of canel, hoole clowes quybibes hoole, and ooþer gode spices with raisouns coraunce and gyngyner ypared and ymynced. take up the conynges and smyte hem on pecys and cast hem into the Siryppe and seeþ hem a litel on the fyre and sue it forth.
[1] Cyrip. In the process Siryppe. Cirypp, Contents. Sirop or Sirup, as 133. Syryp, 132.
LECHE LUMBARD [1]. XX.III. V.
Take rawe Pork and pulle of the skyn. and pyke out þe skyn synewes and bray the Pork in a morter with ayrenn rawe do þerto suger, salt, raysouns coraunce, dates mynced, and powdour of Peper powdour gylofre. an do it in a bladder, and lat it seeþ til it be ynowhz. and whan it is ynowh, kerf it leshe it [2] in likenesse of a peskodde [3], and take grete raysouns and grynde hem in a morter, drawe hem Up wiþ rede wyne, do þerto mylke of almaundes colour it with saunders an safroun.
and do þerto powdour of peper an of gilofre and boile it. and whan it is iboiled; take powdour of canel and gynger, and temper it up with wyne. and do alle þise thynges togyder. and loke þat it be rennyns [4], and lat it not seeþ after that it is cast togyder, an serue it forth.
[1] Leche Lumbard. So called from the country. Randle Home says, Leach is "a kind of jelly made of cream, ising-glass, sugar and almonds, with other compounds." [2] Leshe it. Vide Gloss. [3] Peskodde. Hull or pod of a pea. [4] rennyns. Perhaps thin, from the old renne, to run. Vide Gloss.
CONNYNGES IN CLERE BROTH. XX.III. VI.
Take Connynges and smyte hem in gobetes and waissh hem and do hem in feyre water and wyne, and seeþ hem and skym hem. and whan þey buth isode pyke hem clene, and drawe the broth thurgh a straynour and do the flessh þerwith in a Possynet and styne it [1]. and do þerto vynegur and powdour or gynger and a grete quantite and salt after the last boillyng and serue it forth.
[1] styne it. Close it. V. Gloss.