[1] Brymlent. Perhaps Midlent or High Lent. Bryme, in Cotgrave, is
the midst of Winter. The fare is certainly lenten. A.S. [Anglo-
Saxon: bryme]. Solennis, or beginning of Lent, from A.S. [Anglo-Saxon:
brymm], ora, margo. Yet, after all, it may be a mistake for
Prymlent.
[2] salwar Samoun. V. ad No. 98.
[3] plaunt it above. Stick it above, or on the top.
[4] quarte red. quartered.
TARTES OF FLESH [1]. XX.VIII. VIII.
Take Pork ysode and grynde it smale. tarde [2] harde eyrenn isode & ygrounde and do þerto with Chese ygronde. take gode powdour and hool spices, sugur, safroun, and salt & do þerto. make a coffyn as to feel sayde [3] & do þis þerinne, & plaunt it with smale briddes istyned & counyng. & hewe hem to smale gobettes & bake it as tofore. & serue it forth.
[1] Tartes of Flesh. So we have Tarte Poleyn, Lel. Coll. IV. p. 226. i.e. of Pullen, or Poultry. [2] tarde, r. take. For see No. 169. [3] to feel sayde. perhaps, to hold the same.
TARTLETES. XX.VIII. IX.
Take Veel ysode and grinde it smale. take harde Eyrenn isode and yground & do þerto with prunes hoole [1]. dates. icorue. pynes and Raisouns coraunce. hool spices & powdour. sugur. salt, and make a litell coffyn and do þis fars þerinne. & bake it & serue it forth.
[1] hoole, whole.
TARTES OF FYSSHE. XX.VIII. X.
Take Eelys and Samoun and smyte hem on pecys. & stewe it [1] in almaund mylke and verious. drawe up on almaund mylk wiþ þe stewe. Pyke out the bones clene of þe fyssh. and save þe myddell pece hoole of þe Eelys & grinde þat ooþer fissh smale. and do þerto powdour, sugur, & salt and grated brede. & fors þe Eelys þerwith þerer as [2] þe bonys were medle þe ooþer dele of the fars & þe mylk togider. and colour it with saundres. make a crust in a trape as before. and bake it þerin and serue it forth.
[1] it. rather hem, i.e. them. [2] þereras. where. V. No. 177.