[190.] See “Blaumanger to Potage” p. 430 of Household Ordinances; Blawmangere, p. 455; Blonc Manger, L. C. C. p. 9, and Blanc Maungere of fysshe, p. 19.
[191.] “Gele in Chekyns or of Hennes,” and “Gelle of Flesshe,” H. Ord. p. 437.
[192.] See the recipe “At a Feeste Roiall, Pecockes shall be dight on this Manere,” H. Ord. p. 439; but there he is to be served “forthe with the last cours.” The hackle refers, I suppose, to his being sown in his skin when cold after roasting.
[193.] The fat of Rabet-suckers, and little Birds, and small Chickens, is not discommendable, because it is soon and lightly overcome of an indifferent stomack. Muffett, p. 110.
[194.] Recipe at end of this volume. Dowcet mete, or swete cake mete (bake mete, P.) Dulceum, ductileus. P. Parv. Dousette, a lytell flawne, dariolle. Palsgrave. Fr. flannet; m. A doucet or little custard. Cot. See [note 1 to l. 494] above.
[195.] May be Iely, amber jelly, instead of a beautiful amber leche.
[196.] See the [note to line 499].
[197.] Compare “For a servise on fysshe day,” Liber Cure, p. 54, and Household Ordinances, p. 449.
[198.] For of. See ‘Sewes on Fische Dayes,’ [l. 821].
[199.] ? for bellies: see ‘the baly of þe fresch samoun,’ [l. 823 in Sewes on Fische Dayes]; or it may be for the sounds or breathing apparatus.