alle maner of leesseȝ[105] / ye may forbere / herbere in yow none sowche.
| L e n - v o y | Cookes with þeire neweconceytes, choppynge / stampynge, &gryndynge, Many new curies / alle day þey ar contryvynge& Fyndynge þat provokethe þe peple toperelles of passage / þrouȝ peyne soorepyndynge, [508]& þrouȝ nice excesse of suche receytes / of þe life tomake a endynge. | Cooks are always inventing new dishes that tempt people and endanger their lives: |
Some with Sireppis[106] / Sawces / Sewes,[107] and soppes,[108] Comedies / Cawdelles[109] cast inCawdrons / ponnes, or pottes, [leesses] / Ielies[110] / Fruturs / friedmete þat stoppes [512]and distemperethe alle þe body, bothe bak, bely, &roppes:[111] | Syrups Comedies, Jellies, that stop the bowels. | |
Some maner cury of Cookes crafft Sotelly y haueespied, how þeire dischmetes ar dressid with honynot claryfied. [Cow] heelis / and Calves fete / ar dere y-bouȝt some tide [516]To medille amonge leeches[112] & Ielies / whañ sugershalle syt a-side. | Some dishes are prepared with unclarified honey. Cow-heels and Calves’ feet are sometimes mixed with unsugared leches and Jellies. |
[ Potages.][113]
[ Wortus] with an henne / Cony / beef, or els añ haare,
Frumenty[114] with venesoun / pesyñ with bakoñ, longe wortes not spare;
[ Growelle] of force[115] / Gravelle of beeff[116] / or motoun, haue ye no care;
Gely, mortrows[117] / creyme of almondes, þe mylke[118] þer-of is good fare.
[ Iusselle][119], tartlett[120], cabages[121], & nombles[122] of vennure,
alle þese potages ar good and sure
of oþer sewes & potages þat ar not made by nature,