[Footnote 205: “Creme of Almond Mylk.” _H. Ord._ p. 447.] [Footnote 206: See the recipe, end of this volume.] [Footnote 207: Compare “leche fryes made of frit and friture,” _H. Ord._ p. 449; Servise on Fisshe Day, last line.] [Footnote 208: Melancholy, full of phlegm: see the superscription l. 792 below. ‘Flew, complecyon, (fleume of compleccyon, K. flewe, P.) _Flegma_,’ Catholicon in P. Parv.] [Footnote 209: Mistake for _Sotelte_.] [Footnote 210: The first letter of this word is neither a clear _t_ nor _c_, though more like _t_ than _c_. It was first written _Couse_ (as if for _cou_[r]_se_, succession, which makes good sense) or _touse_, and then a _w_ was put over the _u_. If the word is _towse_, the only others I can find like it are tow, ‘towe of hempe or flax,’ Promptorium; ‘_heruper_, to discheuell, _towse_, or disorder the haire.’ Cot.] [Footnote 211: See Recipe at end of volume.] [Footnote 212: See Recipe at end of volume.] [Footnote 213: See a recipe for making it of ale, honey, and spices, in [Cogan’s] Haven of Health, chap. 239, p. 268, in Nares. Phillips leaves out the ale.] [Footnote 214: Mead, a pleasant Drink made of Honey and Water. Phillips.] [Footnote 215: A recipe for Musculs in Sewe and Cadel of Musculs to Potage, at p. 445 _H. Ord._ Others ‘For mustul (? muscul or _Mustela_, the eel-powt, Fr. _Mustelle_, the Powte or Eeele-powte) pie,’ and ‘For porray of mustuls,’ in _Liber Cure_, p. 46-7.] [Footnote 216: ? a preparation of Muscles, as _Applade_ Ryal (Harl. MS. 279, Recipe Cxxxv.) of Apples, _Quinade_, Rec. Cxv of Quinces, _Pynade_ (fol. 27 b.) of Pynotis (a kind of nut); or is it _Meselade_ or _Meslade_, fol. 33, an omelette--’to euery good meslade take a þowsand eyroun or mo.’ _Herbelade_ (fol. 42 b.) is a liquor of boiled lard and herbs, mixed with dates, currants, and ‘Pynez,’ strained, sugared, coloured, whipped, & put into ‘fayre round cofyns.’] [Footnote 217: _Eschalotte_: f. A Cive or Chiue. _Escurs_, The little sallade hearb called, Ciues, or Chiues. Cotgrave.] [Footnote 218: For to make potage of oysturs, _Liber Cure_, p. 17. Oysturs in brewette, p. 53.] [Footnote 219: Seales flesh is counted as hard of digestion, as it is gross of substance, especially being old; wherefore I leave it to Mariners and Sailers, for whose stomacks it is fittest, and who know the best way how to prepare it. _Muffett_, p. 167.]