Take and seeþ white peson and take oute þe perrey [2] & parboile erbis & hewe hem grete & cast hem in a pot with the perrey pulle oynouns & seeþ hem hole wel in water & do hem to þe Perrey with oile & salt, colour it with safroun & messe it and cast þeron powdour douce.
[1] Frenche. Contents have it more fully, Frenche Owtes. V. ad No. 6. [2] Perrey. Pulp. V. ad No. 70.
MAKKE [1]. XX.III. XIIII.
Take drawen benes and seeþ hem wel. take hem up of the water and cast hem in a morter grynde hem al to doust til þei be white as eny mylk, chawf [2] a litell rede wyne, cast þeramong in þe gryndyng, do þerto salt, leshe it in disshes. þanne take Oynouns and mynce hem smale and seeþ hem in oile til þey be al broun [3]. and florissh the disshes therwith. and serue it forth.
[1] Makke. Ignotum. [2] Chawf. Warm. [3] broun. Brown.
AQUAPATYS [1]. XX.III. XV.
Pill garlec and cast it in a pot with water and oile. and seeþ it, do þerto safroun, salt, and powdour fort and dresse it forth hool.
[1] Aquapatys. Aquapates, Contents. Perhaps named from the water used in it.
SALAT. XX.III. XVI.
Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, porrectes [1], fenel and ton tressis [2], rew, rosemarye, purslarye [3], laue and waische hem clene, pike hem, pluk hem small wiþ þyn [4] honde and myng hem wel with rawe oile. lay on vynegur and salt, and serue it forth.