Take dates, washed clean, and currants, and boil them, and pound them together, and in pounding put cloves to them, and mix them up with vinegar, or clarey, or other sweet wine, and put it in a fair pot, and boil it well; and then put to it half a quartern of sugar, or else honey, and half an ounce of cinnamon in powder, and in the “setting down” take a little vinegar and mix with it, and half an ounce of ground ginger, and a little sandal-wood and saffron; and in the boiling put minced ginger to it; next, take fresh brawn, and seethe it, and then cut it in thin slices, and lay three in a dish, and then take half a pound of pines, and fry them in fresh grease, and throw the pines into it; and when they are thoroughly hot take them out with a skimmer, and let them dry, and cast them into the same pot; and then put the syrup above the brawn in the dishes, and serve it. _Mawmené_ was made according to the following receipt:-- Take almonds and blanch them and pound them, and mix them with water or wine, and take the brawn of capons or pheasants, and pound it small, and mix it with the other, and add ground rice, and put it in a pot and let it boil; and add powder of ginger and cloves, and cinnamon and sugar; and take rice, and parboil it and grind it, and add it to them, and colour it with sandal-wood, and pour it out in dishes; and take the grains of pomegranates and stick in it, or almonds or pines fried in grease, and strew sugar over it. The following was the manner of making the _crustade_, mentioned in the third course of this bill of fare:-- Take chickens, and pigeons, and small birds, and make them clean, and chop them to pieces, and stew them altogether in a good broth made of fair grease and ground pepper and cloves, and add verjus to it, and colour it with saffron; then make raised crusts, and pinch them and lay the flesh therein, and put to it currants, and ground ginger, and cinnamon; and take raw eggs, and break them, and strain them through a strainer into the pottage of the stew, and stir it well together, and pour it into the raised crusts, above the flesh, and then place the covers on them and serve them. The process of serving a peacock “with the skin” also requires some explanation. The skin was first stripped off, with the feathers, tail, and neck and head, and it was spread on a table and strewed with ground cummin; then the peacock was taken and roasted, and “endored” with raw yolks of eggs; and when roasted, and after it had been allowed to cool a little, it was sewn into the skin, and thus served on the table, always with the last course, when it looked as though the bird were alive. To make _cokagrys_, you must