LVIII. FOR TO MAKE POUNDORROGE [1].
Tak Partrichis wit [2] longe filettis of Pork al raw and hak hem wel smale and bray hem in a morter and wan they be wel brayed do thereto god plente of pouder and zolkys of eyryn and after mak thereof a Farsure formed of the gretnesse of a onyoun and after do it boyle in god breth of Buf other of Pork after lat yt kele and after do it on a broche of Hasel and do them to the fere to roste and after mak god bature of floure and egge on bature wyt and another zelow and do thereto god plente of sugur and tak a fethere or a styk and tak of the bature and peynte thereon above the applyn so that on be wyt and that other zelow wel colourd.
[1] Vide No. 42. [2] with.
EXPLICIT SERVICIUM DE CARNIBUS.
Hic incipit Servicium de Pissibus_ [1].
[1] See p. 1
I. FOR TO MAKE EGARDUSE [1].
Tak Lucys [2] or Tenchis and hak hem smal in gobette and fry hem in oyle de olive and syth nym vineger and the thredde party of sugur and myncyd onyons smal and boyle al togedere and cast thereyn clowys macys and quibibz and serve yt forthe.
[1] See No. 21 below, and part I. No. 50. [2] Lucy, I presume, means the Pike; so that this fish was known here long before the reign of H. VIII. though it is commonly thought otherwise. V. Gloss.