Take swine’s flesh, seethe it, chop it small, add to it yolks of eggs, and mix them well together; put to this a little minced lard, grated cheese, powdered ginger, and cinnamon; make of this balls of the size of an apple, and wrap them up in the cawl of the swine, each ball by itself; make a raised crust of dough, and put the ball in it, and bake it; when they are baked, take yolks of eggs well beaten, with sugar and pepper, coloured with saffron, and pour this mixture over them. _Flampoyntes_ were made thus:-- Take good “interlarded” pork, seethe it, and chop it, and grind it small; put to it good fat cheese grated, and sugar and pepper; put this in raised paste like the preceding; then make a thin leaf of dough, out of which cut small “points,” fry these in grease, and then stick them in the foregoing mixture after it has been put in the crust, and bake it. Such was a tolerably respectable dinner at the end of the fourteenth century; but the same treatise gives us the following bill of fare, for a larger dinner, though still arranged in three courses:-- _First Course._ Browet farsed, and charlet, for pottage. Baked mallard. Teals. Small birds. Almond milk served with them. Capon roasted with the syrup. Roasted veal. Pig roasted “‘endored,’ and served with the yolk on his neck over gilt.” Herons. A “leche.” A tart of flesh. _Second Course._ Browet of Almayne and Viaunde rial for pottage. Mallard. Roasted rabbits. Pheasant. Venison. Jelly. A leche. Urchynnes (_hedgehogs_). Pome de orynge. _Third Course._ Boar in egurdouce, and Mawmené, for pottage. Cranes. Kid. Curlew. Partridge. (All roasted.) A leche. A crustade. A peacock endored and roasted, and served with the skin. Cockagris. Flaumpoyntes. Daryoles. Pears in syrup. The receipt for making _farsed browet_, or _browet farsyn_, is literally as follows:--