[112.] “leeche” is a slice or strip, H. Ord. p. 472 (440), p. 456 (399)—’cut hit on leches as hit were pescoddes,’ p. 439,—and also a stew or dish in which strips of pork, &c., are cooked. See Leche Lumbarde, H. Ord. p. 438-9. Fr. lesche, a long slice or shiue of bread, &c. Cot. Hic lesca Ae, scywe (shive or slice), Wright’s Vocab. p. 198: hec lesca, a schyfe, p. 241. See also Mr Way’s long note 1, Prompt. Parv., p. 292, and the recipes for 64 different “Leche vyaundys” in MS. Harl. 279, that he refers to.
[113.] For Potages see Part I. of Liber Cure Cocorum, p. 7-27.
[114.] Recipe for Potage de Frumenty in H. Ord. p. 425, and for Furmente in Liber Cure, p. 7, H. Ord.462.
[115.] Recipe ‘For gruel of fors,’ Lib. C. p. 47, and H. Ord. p. 425.
[116.] ? minced or powdered beef: Fr. gravelle, small grauell or sand. Cot. ‘Powdred motoun,’ l. 533, means sprinkled, salted.
[117.] Recipes for ‘Mortrewes de Chare,’ Lib. C. p. 9; ‘of fysshe,’ p. 19; blanched, p. 13; and H. Ord. pp. 438, 454, 470.
[118.] Butter of Almonde mylke, Lib. C. p. 15; H. Ord. p. 447.
[119.] See the [recipe], p. 145.
[120.] Recipe for Tartlotes in Lib. C. C. p. 41.
[121.] Recipe for Cabaches in H. Ord. p. 426, and caboches, p. 454, both the vegetable. There is a fish caboche in the 15th cent. Nominale in Wright’s Vocab. Hic caput, Ae, Caboche, p. 189, col. 1, the bullhead, or miller’s thumb, called in French chabot.