[1] Caboches. Probably cabbages. [2] corue smale. Cut small. V. _i corue_ in Gloss. [3] powdour douce. Sweet aromatic powder. V. Pref. RAPES [1] IN POTAGE. V. Take rapus and make hem clene and waissh hem clene. quare hem [2]. parboile hem. take hem up. cast hem in a gode broth and seeþ hem. mynce Oynouns and cast þerto Safroun and salt and messe it forth with powdour douce. the wise [3] make of Pasturnakes [4] and skyrwates. [5] [1] Rapes, or rapus. Turneps. [2] quare hem. Cut them in _squares_, or small pieces. V. Gloss. [3] in the wise, _i.e._ in the same manner. _Self_ or _same_, seems to be casually omitted. Vide No. 11 and 122. [4] Pasturnakes, for parsnips or carrots. V. Gloss. [5] skyrwates, for skirrits or skirwicks. EOWTES [1] OF FLESSH. VI. Take Borage, cool [2]. langdebef [3]. persel [4]. betes. orage [5]. auance [6]. violet [7]. saueray [8]. and fenkel [9]. and whane þey buth sode; presse hem wel smale. cast hem in gode broth an seeþ hem. and serue hem forth. [1] Eowtes. _Lowtes_, No. 88, where, in the process, it is _Rowtes_. Quære the meaning, as Roots does not apply to the matter of the Recipe. In No. 73 it is written _owtes_. [2] Cole, or colewort. [3] Langdebef. Bugloss, buglossum sylvestre. These names all arise from a similitude to an ox's tongue. V. Ms. Ed. No. 43. [4] Persel. Parsley. [5] orage. Orach, _Atriplex_. Miller, Gard. Dict. [6] auance. Fortè Avens. V. Avens, in Gloss. [7] The leaves probably, and not the flower. [8] Savory. [9] Fenkel. Fennil. HEBOLACE [1]. VII. Take Oynouns and erbes and hewe hem small and do þes to gode broth. and aray [2] it as þou didest caboches. If þey be in fyssh day. make [3] on the same maner [4] with water and oyle. and if it be not in Lent alye [5] it with zolkes of Eyren [6]. and dresse it forth and cast þer to powdour douce. [1] Hebolace. Contents, Hebolas; for _Herbolas_, from the herbs used; or, if the first letter be omitted (see the Contents), _Chebolas_, from the Chibols employed. [2] aray. Dress, set it out. [3] make. Dress. Vide Gloss. [4] maner. manner. [5] alye. Mix. V. Gloss. [6] Eyren. Eggs. V. Gloss. GOURDES IN POTAGE. VIII. Take young Gowrdes pare hem and kerue [1] hem on pecys. cast hem in gode broth, and do þer to a gode pertye [2] of Oynouns mynced. take Pork soden. grynd it and alye it þer with and wiþ zolkes of ayrenn. do þer to safroun and salt, and messe it forth with powdour douce. [1] kerve. Cut. [2] partye. Party, i.e. quantity. RYSE [1] OF FLESH. IX. Take Ryse and waishe hem clene. and do hem in erthen pot with gode broth and lat hem seeþ wel. afterward take Almaund mylke [2] and do þer to. and colour it wiþ safroun an salt, an messe forth. [1] Ryse. Rice. V. Gloss. [2] Almand mylke. V. Gloss. FUNGES [1]. X. Take Funges and pare hem clere and dyce hem [2]. take leke and shred hym small and do hym to seeþ in gode broth. colour it with safron and do þer inne powdour fort [3].