_Charlet_ (p. 159, l. 28). The recipe in ‘Household Ordinances,’ p. 463, is, Take swete cowe mylk and put into a panne, and cast in therto ȝolkes of eyren and the white also, and sothen porke brayed, and sage; and let hit boyle tyl hit crudde, and colour it with saffron, and dresse hit up, and serve hit forthe.” Another recipe for Charlet Enforsed follows, and there are others for Charlet and Charlet icoloured, in Liber Cure, p. 11. _Jowtes_, p. 160, last line. These are broths of beef or fish boiled with chopped boiled herbs and bread, _H. Ord._ p. 461. Others are made ‘with swete almond mylke,’ _ib._ See ‘Joutus de Almonde,’ p. 15, _Liber Cure_. For ‘Joutes’ p. 47; ‘for oþer ioutes,’ p. 48. _Browes_, p. 160, last line. This is doubtless the Brus of Household Ordinances, p. 427, and the _bruys_ of Liber Cure, p. 19, l. 3, brewis, or broth. Brus was made of chopped pig’s-inwards, leeks, onions, bread, blood, vinegar. For ‘Brewewes in Somere’ see _H. Ord._ p. 453. _Chewettes_, p. 161, l. 4, were small pies of chopped-up livers of pigs, hens, and capons, fried in grease, mixed with hard eggs and ginger, and then fried or baked. _Household Ordinances_, p. 442, and _Liber Cure_, p. 41. The Chewets for fish days were similar pies of chopped turbot, haddock, and cod, ground dates, raisins, prunes, powder and salt, fried in oil, and boiled in sugar and wine. _L. Cure_, p. 41. Markham’s Recipe for ‘A Chewet Pye’ is at p. 80-1 of his _English Houswife_. _Chewit_, or small Pie; minced or otherwise. R. Holme. See also two recipes in MS. Harl. 279, fol. 38. _Flaunes_ (p. 161, l. 4) were Cheesecakes, made of ground cheese beaten up with eggs and sugar, coloured with saffron, and baked in ‘cofyns’ or crusts. ‘A Flaune of Almayne’ or ‘Crustade’ was a more elaborate preparation of dried or fresh raisins and pears or apples pounded, with cream, eggs, bread, spices, and butter, strained and baked in ‘a faire coffyn or two.’ _H. Ord._ p. 452. [[‘Pro Caseo ad _flauns_ qualibet die . panis j’ (allowance of). _Register of Worcester Priory_, fol. 121 _a._ ed. Hale, 1865.]] Of new _Sauces_, Wynkyn de Worde names _Gelopere_ & _Pegyll_ (p. 165, l. 4). Gelopere I cannot find, and can only suggest that its _p_ may be for _f_, and that “cloves of gelofer,” the clove-gillyflower, may have been the basis of it. These cloves were stuck in ox tongues, see “Lange de beof,” _Liber Cure_, p. 26. Muffett also recommends Gilly-flour Vinegar as the best sauce for sturgeon in summer, p. 172; and Vinegar of Clove-Gilliflowers is mentioned by Culpepper, p. 97, Physical Directory, 1649. _Pegylle_ I take to be the _Pykulle_ of Liber Cure Cocorum, p. 31, made thus; ‘Take droppyng of capone rostyd wele With wyne and mustarde, as have Þou cele [bliss], With onyons smalle schrad, and sothun in grece, Meng alle in fere, and forthe hit messe.’