[210.] The first letter of this word is neither a clear t nor c, though more like t than c. It was first written Couse (as if for cou[r]se, succession, which makes good sense) or touse, and then a w was put over the u. If the word is towse, the only others I can find like it are tow, ‘towe of hempe or flax,’ Promptorium; ‘heruper, to discheuell, towse, or disorder the haire.’ Cot.
[211.] See [Recipe] at end of volume.
[212.] See [Recipe] at end of volume.
[213.] See a recipe for making it of ale, honey, and spices, in [Cogan’s] Haven of Health, chap. 239, p. 268, in Nares. Phillips leaves out the ale.
[214.] Mead, a pleasant Drink made of Honey and Water. Phillips.
[215.] A recipe for Musculs in Sewe and Cadel of Musculs to Potage, at p. 445 H. Ord. Others ‘For mustul (? muscul or Mustela, the eel-powt, Fr. Mustelle, the Powte or Eeele-powte) pie,’ and ‘For porray of mustuls,’ in Liber Cure, p. 46-7.
[216.] ? a preparation of Muscles, as Applade Ryal (Harl. MS. 279, Recipe Cxxxv.) of Apples, Quinade, Rec. Cxv of Quinces, Pynade (fol. 27 b.) of Pynotis (a kind of nut); or is it Meselade or Meslade, fol. 33, an omelette—’to euery good meslade take a þowsand eyroun or mo.’ Herbelade (fol. 42 b.) is a liquor of boiled lard and herbs, mixed with dates, currants, and ‘Pynez,’ strained, sugared, coloured, whipped, & put into ‘fayre round cofyns.’
[217.] Eschalotte: f. A Cive or Chiue. Escurs, The little sallade hearb called, Ciues, or Chiues. Cotgrave.
[218.] For to make potage of oysturs, Liber Cure, p. 17. Oysturs in brewette, p. 53.
[219.] Seales flesh is counted as hard of digestion, as it is gross of substance, especially being old; wherefore I leave it to Mariners and Sailers, for whose stomacks it is fittest, and who know the best way how to prepare it. Muffett, p. 167.