[1] Kids.
XIV. FOR TO MAKE BLOMANGER [1].
Nym rys and lese hem and wasch hem clene and do thereto god almande mylk and seth hem tyl they al to brest and than lat hem kele and nym the lyre of the hennyn or of capouns and grynd hem smal kest therto wite grese and boyle it Nym blanchyd almandys and safroun and set hem above in the dysche and serve yt forthe.
[1] Blanc-manger. See again, No. 33, 34. II. No. 7. Chaucer writes it Blankmanger.
XV. FOR TO MAKE AFRONCHEMOYLE [1].
Nym eyren wyth al the wyte and myse bred and schepys [2] talwe as gret as dyses [3] grynd peper and safroun and cast therto and do hit in the schepis wombe seth it wel and dresse it forthe of brode leches thynne.
[1] Frenchemulle d'un mouton. A sheeps call, or kell. Cotgrave. Junius, v. Moil, says, "a French moile Chaucero est cibus delicatior, a dish made of marrow and grated bread." [2] Sheep's fat. [3] dice; square bits, or bits as big as dice.
XVI. FOR TO MAKE BRYMEUS.
Nym the tharmys [1] of a pygge and wasch hem clene in water and salt and seth hem wel and than hak hem smale and grynd pepyr and safroun bred and ale and boyle togedere Nym wytys of eyrynn and knede it wyth flour and mak smal pelotys [2] and fry hem with wyte grees and do hem in disches above that othere mete and serve it forthe.
[1] Rops, guts, puddings [2] Balls, pellets, from the French pelote.