[Sidenotes: [a] Undress by a fire in Winter, [b] and warm your garments well. [c] Put off your cares with your clothes, [d] and take them up again in the morning.] * * * * * * * * * Recipes. [_From Harleian MS._ 5401, _ab._ 1480-1500 A.D.] FRUTURS. (page 194 or fol. 69 b.) R{ecipe} [1] þe cromys of whyte brede, & swete apyls, & ȝokk{is} of egg{is}, & bray þa{m} wele, & temp{er} it w{i}t{h} wyne, & make it to sethe; & when it is thyk, do þ{er}-to gode spyces, gyng{er} & gali{n}gay & canyll & clows, & s{erve} it forth{e}. (See also _Liber Cure Cocorum_, p. 39-40.) FRUTURS OF FYGIS. (p. 197 or fol. 98.) R{ecipe} & make bature of flour{e}, ale, pep{er} & saferon, w{i}t{h} oþ{er} spices; þan cast þa{m}[2] in to a frying pann w{i}t{h} bat{ur}, & ole, & bake þa{m} & s{erve}. (See another recipe in _Household Ordinances_, p. 450, under the head “Turtelettys of Fruture.”) IUSSELL. (p. 198 or fol. 98 b.) R{ecipe} brede gratyd, & egg{is}; & swyng þa{m} to-gyder{e}, & do þ{er}to sawge, & saferon, & salt; þan take gode broth{e}, & cast it þ{er}-to, & bole it enforesayd, & do þ{er}-to as to charlete &c. (See also _Liber Cure Cocorum_, p. 11; Jussel of Flesh, _Household Ordinances_, p. 462; Jussel enforsed, p. 463; Jussel of Fysshe, p. 469.) MAWMENY. (p. 201 or fol. 100.) R{ecipe} brawne of Capons or of he{n}nys, & dry þa{m} wele, & towse þa{m} small{e}; þan take thyk mylk of almonds, & put þe saide brawñ þ{er}-to, & styr it wele ou{er} þe fyre, & seson it w{i}t{h} sug{er}, & powd{er} of Canell{e}, w{i}t{h} mase, quibibs, & anneys in co{n}fete, & s{erve} it forth{e}. (See also the recipe “For to make momene” in _Liber Cure Cocorum_, p. 26; for “Mawmene for xl. Mees” in _Household Ordinances_, p. 455; and “Mawmene to Potage,” p. 430.) FRETOURE. (_Harl. MS._ 276.) +Vyaunde leche. L.iiii.+ +Fretoure+ Take whete Floure, Ale, Ȝest, Safroun, & Salt, & bete alle to-gederys as þikke as þ{o}u schuldyst make oþ{er} bature in fleyssche tyme, & þan take fayre Applys, & kut hem in maner of Fretourys, & wete hem in þe bature vp on downe, & frye hem in fayre Oyle, & caste hem in a dyssche, & caste Sugr{e} þer-on, & serue forth. [The recipe for “Tansye” is No. l.vi.] Recipes. [_From Harl. MS._ 279, _ab._ 1430-40 A.D. _A pretty MS. that ought to be printed._] +Potage dyuers .lxiij.+ (fol. 15 a.) +Harys in cyueye.+ Take Harys, & Fle hem, & make hem clene, an hacke hem in gobettys, & sethe hem in Watere & Salt a lytylle; þan take Pepyr, an Safroun, an Brede, y-grounde y-fere, & temper it wyth Ale. þan take Oynonys & Percely y-mynced smal to-gederys, & sethe hem be hem self, & afterward take & do þer-to a porcyon of vynegre, & dresse in. (See also the recipe for “Harus in Cyue” in _Liber Cure Cocorum_, p. 21, & that for “Conyngus in cyue” p. 20. _Chive_ is a kind of small onion.) +.lxxiii.+ (fol. 16 a.)