SAWGEAT [1]. XX.VIII. I.
Take Pork and seeþ it wel and grinde it smale and medle it wiþ ayren & brede. ygrated. do þerto powdour fort and safroun with pyner & salt. take & close litull Balles in foiles [2] of sawge. wete it with a batour of ayren & fry it. & serue it forth.
[1] Sawgeat. So named from the Sage, or Sawge [2] foiles. leaves.
CRYSPES [1]. XX.VIII. II.
Take flour of pandemayn and medle it with white grece ouer the fyrer in a chawfour [2] and do the batour þerto queyntlich [3] þurgh þy fyngours. or thurgh a skymour. and lat it a litul [4] quayle [5] a litell so þe þer be hool þerinne. And if þer wilt colour it wiþ alkenet yfoundyt. take hem up & cast þerinne sugur, and serue hem forth.
[1] Cryspes. Ms. Ed. No. 26. Cryppys, meaning Crisps, Chaucer having crips, by transposition, for crisp. In Kent p is commonly put before the s, as haps is hasp, waps is wasp. V. Junius. V. Happs, and Haspe, and Wasp. [2] chawfour. chaffing dish. [3] quentlich'. nicely. [4] a litul. Dele. [5] quayle. an cool?
CRYSPELS. XX.VIII. III.
Take and make a foile of gode Past as thynne as Paper. kerue it out & fry it in oile. oþer in þe [1] grece and þe remnaunt [2], take hony clarified and flaunne [3] þerwith, alye hem up and serue hem forth.
[1] þe grece. Dele the. [2] þe remnant, i. e. as for the remnant. [3] flaunne. French flau, custard.