Take almonds, and blanch and grind them, and mix them with good meat broth, and seethe this in a pot; then mince onions, and fry them in fresh “grease,” and put them to the almonds; take small birds, and parboil them, and throw them into the pottage, with cinnamon and cloves and a little “fair grease,” and boil the whole. _Rose_ was made as follows:-- Take powdered rice, and boil it in almond-milk till it be thick, and take the brawn of capons and hens, beat it in a mortar, and mix it with the preceding, and put the whole into a pot, with powdered cinnamon and cloves, and whole mace, and colour it with saunders (_sandal-wood_). It may be necessary to explain that almond-milk consisted simply of almonds ground and mixed with milk or broth. The _farsure_, or stuffing, for chickens was made thus:-- Take fresh pork, seethe it, chop it small, and grind it well; put to it hard yolks of eggs, well mixed together, with dried currants, powder of cinnamon and maces, cubebs, and cloves whole, and roast it. I am unable to explain the meaning of _malachis_, the dish which concludes this course. The first dish in the third course, coneys, or rabbits, in gravy, was made as follows:-- Take rabbits, and parboil them, and chop them in “gobbets,” and seethe them in a pot with good broth; then grind almonds, “dress them up” with beef broth, and boil this in a pot; and, after passing it through a strainer, put it to the rabbits, adding to the whole cloves, maces, pines (_the kernels of the pine cone_), and sugar; colour it with sandal-wood, saffron, bastard or other wine, and cinnamon powder mixed together, and add a little vinegar. Not less complicated was the boar in _brasé_, or _brasey_:-- Take the ribs of a boar, while they are fresh, and parboil them till they are half boiled; then roast them, and, when they are roasted, chop them, and put them in a pot with good fresh beef broth and wine, and add cloves, maces, pines, currants, and powdered pepper; then put chopped onions in a pan, with fresh grease, fry them first and then boil them; next, take bread, steeped in broth, “draw it up” and put it to the onions, and colour it with sandal-wood and saffron, and as it settles, put a little vinegar mixed with powdered cinnamon to it; then take brawn, and cut it into slices two inches long, and throw it into the pot with the foregoing, and serve it all up together. _Raffyolys_ were a sort of patties, made as follows:--