[34.] Here is the Recipe in Household Ordinances, &c., p. 455, for “Viande Riall for xl. Mess:”
Take a galone of vernage, and sethe hit into iij. quartes, and take a pynte therto, and two pounde of sugre, ii lb. of chardekoynes [quinces? ‘Quynce, a frute, pomme de quoyn’, Palsgrave], a pounde of paste-roiale, and let hit sethe untyl a galone of vernage. Take the yolkes of 60 eyren, and bete hom togeder, and drawe hom thurgh a straynour, and in the settynge doune of the fyre putte the ȝolkes therto, and a pynte of water of ewrose, and a quartrone of pouder of gynger, and dresse hit in dysshes plate, and take a barre of golde foyle, and another of sylver foyle, and laye hom on Seint Andrews crosse wyse above the potage; and then take sugre plate or gynger plate, or paste royale, and kutte hom of losenges, and plante hom in the voide places betweene the barres: and serve hit forthe.
[35.] Leyse Damask. Leland, Coll. iv. p. 226; Leche Damaske, ibid. vi. p. 5; in Forme of Cury, p. 141.
[36.] ? Fr. seoir, to sit.
[37.] Written as prose, which it is.
[38.] ? welkis.
[39.] Roches or Loches in Egurdouce. H. Ord. p. 469.
[40.] See the Recipe for it, [p. 32, note 2]; and in Household Ordinances, p. 450.
[41.] flaunes ? see [p. 173]; or chese-freynes for cheese-cakes.
[42.] Were the cheese and cake meant as a symbol of the Groaning Cake & Cheese (so called in allusion to the mother’s complaints at her delivery) mentioned by Brand, Pop. Ant. ii. 44, ed. 1841, or was the cake the wedding-cake?