[Footnote 101: De cibi elecc{i}one: (Sloane MS. 1986, fol. 59 b, and elsewhere,) “Frixa nocent, elixa fouent, assata cohercent.”] [Footnote 102: Meat, sage, & poached, fritters?] [Footnote 103: Recipe in _L. Cure_, p. 39.] [Footnote 104: There is a recipe ‘for a Tansy Cake’ in _Lib. C._, p. 50. Cogan says of _Tansie_,-- “it auoideth fleume.... Also it killeth worms, and purgeth the matter whereof they be engendred. Wherefore it is much vsed among vs in England, about Easter, with fried Egs, not without good cause, to purge away the fleume engendred of fish in Lent season, whereof worms are soone bred in them that be thereto disposed.” Tansey, says Bailey (_Dict. Domesticum_) is recommended for the dissipating of wind in the stomach and belly. He gives the recipe for ‘A Tansy’ made of spinage, milk, cream, eggs, grated bread and nutmeg, heated till it’s as thick as a hasty pudding, and then baked.] [Footnote 105: Slices or strips of meat, &c., in sauce. See note to l. 516, p. 34.] [Footnote 106: Recipe ‘For Sirup,’ _Liber Cure_, p. 43, and ‘Syrip for a Capon or Faysant,’ _H. Ord._ p. 440.] [Footnote 107: potages, soups.] [Footnote 108: Soppes in Fenell, Slitte Soppes, _H. Ord._ p. 445.] [Footnote 109: Recipe for a Cawdel, _L. C. C._ p. 51.] [Footnote 110: Recipes for Gele in Chekyns or of Hennes, and Gele of Flesshe, _H. Ord._ p. 437.] [Footnote 111: A.S. _roppas_, the bowels.] [Footnote 112: “leeche” is a slice or strip, _H. Ord._ p. 472 (440), p. 456 (399)--’cut hit on _leches_ as hit were pescoddes,’ p. 439,--and also a stew or dish in which strips of pork, &c., are cooked. See Leche Lumbarde, _H. Ord._ p. 438-9. Fr. _lesche_, a long slice or shiue of bread, &c. Cot. _Hic lesca Ae_, scywe (shive or slice), Wright’s Vocab. p. 198: _hec lesca_, a schyfe, p. 241. See also Mr Way’s long note 1, Prompt. Parv., p. 292, and the recipes for 64 different “Leche vyaundys” in MS. Harl. 279, that he refers to.] [Footnote 113: For Potages see Part I. of _Liber Cure Cocorum_, p. 7-27.] [Footnote 114: Recipe for Potage de Frumenty in _H. Ord._ p. 425, and for Furmente in _Liber Cure_, p. 7, _H. Ord._ p. 462.] [Footnote 115: Recipe ‘For gruel of fors,’ _Lib. C._ p. 47, and _H. Ord._ p. 425.] [Footnote 116: ? minced or powdered beef: Fr. _gravelle_, small grauell or sand. Cot. ‘Powdred motoun,’ l. 533, means sprinkled, salted.] [Footnote 117: Recipes for ‘Mortrewes de Chare,’ _Lib. C._ p. 9; ‘of fysshe,’ p. 19; blanched, p. 13; and _H. Ord._ pp. 438, 454, 470.] [Footnote 118: Butter of Almonde mylke, _Lib. C._ p. 15; _H. Ord._ p. 447.] [Footnote 119: See the recipe, p. 145.] [Footnote 120: Recipe for _Tartlotes_ in _Lib. C. C._ p. 41.]