Mortrowis of houndfisch{e}[223] / & Rice standyng{e}[224] white, Mameny,[225] mylke of almond{es}, Rice rennyng{e} liquyte,-- 828 þese potages ar holsom for þem þat hañ delite þ{er}of to ete / & if not so / þeñ taste he but a lite.” [Headnote: SAUCE FOR FISH.] [Sidenote: _Fish Sauces._] Sawce for fishe.[226] [Sidenote: Mustard for salt herring, conger, mackerel, &c.] ++“Yowr{e} sawces to make y shall{e} geue yow lerynge: Mustard is[A] / is metest w{i}t{h} all{e} man{er} salt heryng{e}, 832 Salt fysch{e}, salt Congur, samou{n}, w{i}t{h} sparlyng{e},[227] Salt ele, salt makerell{e}, & also with{e} m{er}lyng{e}.[228] [Text note: ? _is_ repeated by mistake.] [Sidenote: Vinegar for salt porpoise, swordfish, &c. Sour wine for whale, with powder.] ++Vynegur is good to salt purpose & torrentyne,[229] Salt sturgeoñ, salt swyrd-fysch{e} savery & fyne. 836 Salt Thurlepolle, salt whale,[230] is good w{i}t{h} egr{e} wyne, with{e} powdur put þ{er}-oñ shall{e} cawse ooñ well{e} to dyne. [Sidenote: Wine for plaice. Galantine for lamprey. Verjuice for mullet. Cinnamon for base, carp, and chub.] Playce w{i}t{h} wyne; & pike with{e} his reffett; þe galantyne[231] for þe lamprey / wher{e} þey may be gete; 840 verdius[232] to roche / darce / breme / soles / & molett; Baase, flow[{n}]durs / Carpe / Cheveñ / Synamome ye þ{er}-to sett. [Sidenote: Garlic, verjuice, and pepper, for houndfish, stockfish, &c.] Garlek / or mustard, v{er}geus þ{er}to, pep{ur} þe {po}wderyng{e}-- For þornebak / houndfysch{e} / & also fresch{e} heryng{e}, 844 hake[233], stokfysh{e}[234], haddok[235] / cod[236] / & whytyng{e}-- ar moost metist for thes met{es}, as techith{e} vs þe wrytynge. [Sidenote: Vinegar, cinnamon, and ginger, for fresh-water crayfish, fresh porpoise, sturgeon, &c.] Vinegr{e} / powdur with{e} synamome / and gynger{e}, [Fol. 184.] to rost Eles / lampurnes / Creveȝ dew douȝ, and breme de mer{e}, 848 For Gurnard / for roche / & fresch{e} purpose, if hit appe{re}, Fresch{e} sturgeoñ / shrympes / p{er}che / molett / y wold it wer{e} her{e}. [Sidenote: Green Sauce for green fish (fresh ling): Mustard is best for every dish.] ++Grene sawce[237] is good w{i}t{h} grene fisch[238], y her{e} say; botte lyng{e} / brett[239] & fresch{e} turbut / gete it who so may. 852 yet make moche of mustard, & put it not away, For w{i}t{h} euery disch{e} he is dewest / who so lust to assay. [Sidenote: Other sauces are served at grand feasts, but the above will please familiar guests.”]