Take fayr Veel and kyt it in smale pecys and boile it tendre in fyne broth oþer in water. þanne take white brede oþer wastel [2], and drawe þerof a white … lyour wiþ fyne broth, and do þe lyour to the Veel, & do safroun þerto, þanne take parsel & bray it in a morter & the Juys [3] þerof do þerto, and þanne is þis half zelow & half grene. þanne take a porcioun of wyne & powdour marchant & do þerto and lat it boile wele, and do þerto a litel of [4] vynegur. & serue forth.
[1] Buknade. V. No. 17. [2] Wastel. V. Gloss. [3] Juys. Juice. [4] litel of vynegur. We say, a little vinegar, omitting of. So 152, a lytull of lard.
SOOLES IN CYNEE [1]. C. XIX.
Take Sooles and hylde hem, seeþ hem in water, smyte hem on pecys and
take away the fynnes. take oynouns iboiled & grynde the fynnes þerwith and brede. drawe it up with the self broth. do þerto powdour fort, safroun & hony clarified with salt, seeþ it alle yfere. broile the sooles & messe it in dysshes & lay the sewe above. & serue forth.
[1] Cynee. Cyney, Contents, both here and No. 120. 123. See before, No. 25.
TENCHES IN CYNEE. XX.VI.
Take Tenches and smyte hem to pecys, fry hem, drawe a lyour of Raysouns coraunce witþ wyne and water, do þerto hool raisouns & powdour of gyngur of clowes of canel of peper do the Tenches þerto & seeþ hem with sugur cypre & salt. & messe forth.
OYSTERS IN GRAVEY. XX.VI. I.
Schyl [1] Oysters and seeþ hem in wyne and in hare [2] own broth. cole the broth thurgh a cloth. take almandes blaunched, grynde hem and drawe hem up with the self broth. & alye it wiþ flour of Rys. and do the oysters þerinne, cast in powdour of gyngur, sugur, macys. seeþ it not to stondyng and serue forth.