[Footnote 97: ? _buche de bois._ A logge, backe stocke, or great billet. Cot. I suppose the _buche_ to refer to the manner of _checkering_ the custard, buche-wise, and not to be a dish. Venison is ‘chekkid,’ l. 388-9. This rendering is confirmed by _The Boke of Keruynge’s_ “Custarde, cheke them inch square” (in Keruynge of Flesshe). Another possible rendering of _buche_ as a dish of batter or the like, seems probable from the ‘Bouce Jane, a dish in Ancient Cookery’ (Wright’s Prov^l. Dict^y.), but the recipe for it in Household Ordinances, p. 431, shows that it was a stew, which could not be checkered or squared. It consisted of milk boiled with chopped herbs, half-roasted chickens or capons cut into pieces, ‘pynes and raysynges of corance,’ all boiled together. In _Household Ordinances_, p. 162-4, _Bouche_, or _Bouche of court_, is used for allowance. The ‘Knights and others of the King’s Councell,’ &c., had each ‘for their _Bouch_ in the morning one chet loafe, one manchet, one gallon of ale; for afternoone, one manchett, one gallon of ale; for after supper, one manchett, &c.’] [Footnote 98: See the recipe, end of this volume. In Sir John Howard’s Household Books is an entry in 1467, ‘for viij boshelles of flour for _dowsetes_ vj s. viij d.’ p. 396, ed. 1841. See note 5 to l. 699, below.] [Footnote 99: The last recipe in _The Forme of Cury_, p. 89, is one for Payn Puff, but as it refers to the preceding receipt, that is given first here. THE PETY P{ER}UAU{N}T.[*] XX IX.XV.[= 195] Take male Marow. hole parade, and kerue it rawe; powd{our} of Gyng{ur}, yolk{is} of Ayren{e}, dat{is} mynced, raisoñs of corañce, salt a lytel, & loke þ{a}t þ{o}u make þy past with ȝolkes of Ayren, & þat no wat{er} come þ{er}to; and fo{ur}me þy coffyn, and make up þy past. PAYN PUFF XX IX.XVI[= 196] Eodem m{odo} fait payn puff, but make it more tendre þ^e past, and loke þ^e past be rou{n}de of þ^e payn puf as a coffyn & a pye. Randle Holme treats of Puffe, Puffs, and Pains, p. 84, col. 1, 2, but does not mention _Payn Puff_. ‘Payn puffe, and pety-pettys, and cuspis and doucettis,’ are mentioned among the last dishes of a service on Flessh-Day (_H. Ord._, p. 450), but no recipe for either is given in the book.] [Footnote 99*: Glossed _Petypanel, a Marchpayne._ Leland, Coll. vi. p. 6. Pegge.] [Footnote 100: In lines 707, 748, the _pety perueys_ come between the fish and pasties. I cannot identify them as fish. I suppose they were pies, perhaps _The Pety Peruaunt_ of note 2 above; or better still, the fish-pies, _Petipetes_ (or _pety-pettys_ of the last note), which Randle Holme says ‘are Pies made of Carps and Eels, first roasted, and then minced, and with Spices made up in Pies.’]