Take almonds and pound them, and mix with beef broth, so as to make it thick, and put it in a pot with cloves, maces, and figs, currants, and minced ginger, and let all this seethe; take bread, and steep it in sweet wine, and “draw it up,” and put it to the almonds with sugar; then take _conyngs_ (rabbits), or rabbettes (_young rabbits_), or squirrels, and first parboil and then fry them, and partridges parboiled; fry them whole for a lord, but otherwise chop them into gobbets; and when they are almost fried, cast them in a pot, and let them boil altogether, and colour with sandal-wood and saffron; then add vinegar and powdered cinnamon strained with wine, and give it a boil; then take it from the fire, and see that the pottage is thin, and throw in a good quantity of powdered ginger. It is repeated, at the end of this receipt, that, for a lord, a coney, rabbit, squirrel, or partridge, should be served whole in this manner. The other pottage in this course, _charlet_, was less complex, and was made thus:-- Take sweet cow’s milk, put it in a pan, throw into it the yolks and white of eggs, and boiled pork, pounded, and sage; let it boil till it curds, and colour it with saffron. The following was the syrup for a capon:-- Take almonds, and pound them, and mix them with wine, till they make a thick “milk,” and colour it with saffron, and put it in a saucepan, and put into it a good quantity of figs and currants, and add ground ginger, cloves, galingale (_a spice much used in the middle ages_), and cinnamon; let all this boil; add sugar, and pour it over your capon or pheasant. The _leche_ in this first course was, perhaps, the dish which is called in the receipts a _leche lumbarde_, which was made thus:-- Take raw pork, and pull off the skin, and pick out the skin sinews, and pound the pork in a mortar with raw eggs; add to it sugar, salt, raisins, currants, minced dates, powdered pepper, and cloves; put it in a bladder, and let it seethe till it be done enough, and then cut it into slips of the form of peas-cods: grind raisins in a mortar, mix them with red wine, and put to them almond-milk, coloured with sandal-wood and saffron, and add pepper and cloves, and then boil the whole; when it is boiled, mix cinnamon and ginger with wine and pour on it, and so serve it. _Browet of Almayne_, which comes in with the second course of this dinner, was a rather celebrated pottage. It was made in the following manner:--