[E456] "Flawnes;" a kind of pancake was also so called. Nettleham feast at Easter is called the Flown, possibly from flauns having been formerly eaten at that period of the year: but see Babees Book, p. 173, where Flawnes are stated to be "Cheesecakes made of ground cheese beaten up with eggs and sugar, coloured with saffron, and baked in 'cofyns' or crusts."
"Bread an chese, butere and milk,
Pastees and flaunes."
—Havelok, ed. Skeat, 644.
For flaunes.
"Take new chese and grynde hit fayre,
In morter with egges, without dysware;
Put powder þerto of sugur, I say,
Coloure hit with safrone ful wele þou may;
Put hit in cofyns þat ben fayre,
And bake hit forthe, I þe pray."
—Liber Cure Cocorum, ed. Morris, p. 39.
[E457] A goose used formerly to be given at harvest-home, to those who had not overturned a load of corn in carrying during harvest.—M.
[E458] "Fyrmente is made of whete and mylke, in the whiche, yf flesshe be soden, to eate it is not commendable, for it is harde of dygestyon; but whan it is dygested it doth nowrysshe, and it doth strength a man."—Andrew Boorde's Dyetary, E.E. Text Soc. ed. F. J. Furnivall, p. 263. The following recipe for making Furmenty is from the Liber Cure Cocorum, ed. Morris, p. 7:
Furmente.
Take wete, and pyke [pick] hit fayre (and clene)
And do hit in a morter shene;
Bray hit a lytelle, with water hit spryng [sprinkle]
Tyl hit hulle, with-oute lesyng.
Þen wyndo [winnow] hit wele, nede þou mot;
Wasshe hit fayre, put hit in pot;
Boyle hit tylle hit brest, þen
Let hit doun, as I þe kenne.
Take now mylke, and play hit up
To hit be thykkerede to sup.
Lye hit up with yolkes of eyren [eggs],
And kepe hit wele, lest hit berne [burn].
Coloure hit with safron and salt hit wele,
And servys hit forthe, Syr, at þe mele;
With sugur candy þou may hit dowce,
If hit be served in grete lordys howce.
Take black sugur for mener menne;
Be ware þerwith, for hit wylle brenne [burn].
The following recipes for the manufacture of Furmenty are given in Pegge's Forme of Cury, pp. 91 and 121: 1. For to make Furmenty, "Nym [Take] clene wete, and bray it in a morter wel that the holys [hulls] gon al of and seyt [seethe] yt til it breste and nym yt up, and lat it kele [cool] and nym fay re fresch broth and swete mylk of Almandys or swete mylk of kyne and temper yt al, and nym the yolkys of eyryn [eggs], boyl it a lityl and set yt adoun and messe yt forthe wyth fast venyson and fresch moton." 2. For to make Formenty on a Fische-day, "Tak the mylk of the Hasel Notis, boyl the wete wyth the aftermelk til it be dryyd, and tak and colour yt wyth Saffroun, and the ferst mylk cast therto and boyle wel and serve yt forth." In Mr. Peacock's Glossary of Manley, etc., we have: "Frumerty, a preparation of creed-wheat [wheat simmered until tender] with milk, currants, raisins and spices in it."
[E459] To make Aqua Composita, chap. 223: "Take of Sage, Hysope, Rosemarie, Mynt, Spike or Lauender leaues, Marioram, Bay leaues, of each like much, of all foure good handfulles to one galon of liquour. Take also of Cloues, Mace, Nutmegs, Ginger, Cinnamon, Pepper, Graines, of each a quarter of an ounce, Liquorice and Annise, of each halfe a pound: beat the spices grosse [not fine, coarse], and first wash the herbes, then breake them gently betweene your hands. Scrape off the barke from the Liquorice, and cut it into thin slices, and punne [beat, pound] the Annise grosse, then put altogether into a gallon or more of good Ale or Wine, and let them steepe all night close couered in some vessell of earth or wood, and the next morning after distill them with a Limbecke or Serpentine. But see that your fire be temperate, and that the head of your Limbecke be kept colde continually with fresh water, and that the bottom of your Limbecke bee fast luted with Rye dough, that so Ayre issue out. The best Ale to make Aqua Composita of is to be made of Wheate malte, and the next of cleane Barley malte; and the best Wine for that purpose is Sacke."—Cogan's Haven of Health, ed. 1612, pp. 222-3.
[E460] A Cockney, the derivation of which word has been much disputed, appears to me clearly to come from the verb to cocker, to cock, by contraction, as in this passage. A cockney, therefore, is one who has been brought up effeminately, and spoilt by indulgence, whether a native of the city or of the country.—M.
"The original meaning of cockney is a child too tenderly or delicately nurtured, one kept in the house and not hardened by out-of-doors life; hence applied to citizens, as opposed to the hardier inhabitants of the country, and in modern times confined to the inhabitants of London. The Promptorium Parvulorum, and the authorities cited in Mr. Way's note, give 'Coknay, carifotus, delicius, mammotrophus'; 'To bring up like a cocknaye, mignoter.' 'Delicias facere, to play the cockney.' Cf. 'Puer in deliciis matris nutritus, Anglice, a cokenay.'—Halliwell. 'Cockney, niais, mignot.'—Sherwood. The Fr. coqueliner, to dandle, cocker, fedle, pamper, make a wanton of a child, leads us in the right direction."—Wedgwood, Etymol. Dict. "A cockney, a childe tenderly brought up; a dearling. Cockering, mollis ilia educatio quam indulgentiam vocamus."—Baret's Alvearie, 1580.