Take pork ysode. hewe it & bray it. do þerto ayrenn. Raisouns sugur and powdour of gyngur. powdour douce. and smale briddes þeramong & white grece. take prunes, safroun. & salt, and make a crust in a trape & do þer Fars [1] þerin. & bake it wel & serue it forth.
[1] þer Fars, r. þe Fars.
TART IN YMBRE [1] DAY. XX.VIII. V.
Take and parboile Oynouns presse out þe water & hewe hem smale. take brede & bray it in a morter. and temper it up with Ayren. do þerto butter, safroun and salt. & raisouns corauns. & a litel sugur with powdour douce. and bake it in a trape. & serue it forth.
[1] Ymbre. Ember.
TART DE BRY [1]. XX.VIII. VI.
Take a Crust ynche depe in a trape. take zolkes of Ayren rawe & chese ruayn [2]. & medle it & þe zolkes togyder. and do þerto powdour gyngur. sugur. safroun. and salt. do it in a trape, bake it and serue it forth.
[1] de Bry. Qu. Brie, the country. [2] Chese ruayn. Qu. of Roisen. V. ad 49.
TART DE BRYMLENT [1]. XX.VIII. VII.
Take Fyges & Raysouns. & waisshe hem in Wyne. and grinde hem smale with apples & peres clene ypiked. take hem up and cast hem in a pot wiþ wyne and sugur. take salwar Salmoun [2] ysode. oþer codlyng, oþer haddok, & bray hem smal. & do þerto white powdours & hool spices. & salt. and seeþ it. and whanne it is sode ynowz. take it up and do it in a vessel and lat it kele. make a Coffyn an ynche depe & do þe fars þerin. Plaunt it boue [3] with prunes and damysyns. take þe stones out, and wiþ dates quarte rede [4] dand piked clene. and couere the coffyn, and bake it wel, and serue it forth.