[102.] Meat, sage, & poached, fritters?
[103.] Recipe in L. Cure, p. 39.
[104.] There is a recipe ‘for a Tansy Cake’ in Lib. C., p. 50. Cogan says of Tansie,— “it auoideth fleume.... Also it killeth worms, and purgeth the matter whereof they be engendred. Wherefore it is much vsed among vs in England, about Easter, with fried Egs, not without good cause, to purge away the fleume engendred of fish in Lent season, whereof worms are soone bred in them that be thereto disposed.” Tansey, says Bailey (Dict. Domesticum) is recommended for the dissipating of wind in the stomach and belly. He gives the recipe for ‘A Tansy’ made of spinage, milk, cream, eggs, grated bread and nutmeg, heated till it’s as thick as a hasty pudding, and then baked.
[105.] Slices or strips of meat, &c., in sauce. See [note to l. 516, p. 34].
[106.] Recipe ‘For Sirup,’ Liber Cure, p. 43, and ‘Syrip for a Capon or Faysant,’ H. Ord. p. 440.
[107.] potages, soups.
[108.] Soppes in Fenell, Slitte Soppes, H. Ord. p. 445.
[109.] Recipe for a Cawdel, L. C. C. p. 51.
[110.] Recipes for Gele in Chekyns or of Hennes, and Gele of Flesshe, H. Ord. p. 437.
[111.] A.S. roppas, the bowels.