Take coneys, and parboil them, and chop them in gobbets, and put them with ribs of pork or kid into a pot, and seethe it; then take ground almonds, and mix them with beef broth, and put this in a pot with cloves, maces, pines, minced ginger, and currants, and with onions, and boil it, and colour it with saffron, and when this is boiled, take the flesh out from the broth, and put it in it; and take “alkanet” (_alkanet is explained in the dictionaries as the name of a plant, wild buglos; it appears to have been used in cookery to give colour_), and fry it, and press it into the pot through a strainer, and finally add a little vinegar and ground ginger mixed together. The composition of _viande royale_ was as follows:-- Take Greek wine, or Rhenish wine, and clarified honey, and mix them well with ground rice, ginger, pepper, cinnamon, and cloves, saffron, sugar, mulberries, and sandal-wood; boil the mixture, and salt it, and take care that it be thick. _Pome de oringe_ was quite a different thing to what we should expect from the name. It was made as follows:-- Take pork liver, pound it well raw, and put to it ground pepper, cloves, cinnamon, saffron, and currants; make of this balls like apples, and wet them well in the white of eggs, and then put them in boiling water, and let them seethe, and when they have seethed a while, take them out, and put them on a spit, and roast them well; then take parsley, and grind it, and wring it up with eggs through a strainer, and put a little flour to it, and with this “endore” the balls while roasting, and, if you will, you may take saffron, sandal-wood, or indigo, to colour them. _Endore_ was the technical term of the kitchen for washing over an article of cookery with yolks of eggs, or any other liquid, to give a shiny appearance to its exterior when cooked. Both the pottages in the third course are rather elaborate ones. The following was the process of making boar in _egurdouce_, or _egredouce_, a word which of course means “sour-sweet:”--