XXV. FOR TO MAKE TARTYS OF FYSCH OWT OF LENTE.
Mak the Cowche of fat chese and gyngener and Canel and pur' crym of mylk of a Kow and of Helys ysodyn and grynd hem wel wyth Safroun and mak the chowche of Canel and of Clowys and of Rys and of gode Spycys as other Tartys fallyth to be.
XXVI. FOR TO MAKE MORREY [1].
Requir' de Carnibus ut supra [2].
[1] Vide Part I. No. 37. [2] Part I. No. 37.
XXVII. FOR TO MAKE FLOWNYS [1] IN LENTE.
Tak god Flowr and mak a Past and tak god mylk of Almandys and flowr of rys other amydoun and boyle hem togeder' that they be wel chariaud wan yt is boylid thykke take yt up and ley yt on a feyr' bord so that yt be cold and wan the Cofyns ben makyd tak a party of and do upon the coffyns and kerf hem in Schiveris and do hem in god mylk of Almandys and Figys and Datys and kerf yt in fowr partyis and do yt to bake and serve yt forth.
[1] Perhaps, Flawnes, or Custards. Chaucer, vide Slaunis. Fr. Flans.
XXVIII. FOR TO MAKE RAPEE [1].
Tak the Crustys of wyt bred and reysons and bray hem wel in a morter and after temper hem up wyth wyn and wryng hem thorw a cloth and do ther'to Canel that yt be al colouryt of canel and do ther'to hole clowys macys and quibibz the fysch schal be Lucys other Tenchis fryid or other maner Fysch so that yt be fresch and wel yfryed and do yt in Dischis and that rape up on and serve yt forth.