[1] Chikens. Contents. So again in the next Recipe. [2] ramme. Qu. press them close together. [3] hole. Whole. CHYKENS IN HOCCHEE [1]. XXXIIII. Take Chykenns and scald hem. take parsel and sawge withoute eny oþere erbes. take garlec an grapes and stoppe the Chikenns ful and seeþ hem in gode broth. so þat þey may esely be boyled þerinne. messe hem an cast þerto powdour dowce. [1] Hochee. This does not at all answer to the French _Hachis_, or our _Hash_; therefore qu. FOR TO BOILE FESAUNTES. PARTRUCHES. CAPONS AND CURLEWES. XXXV. Take gode broth and do þerto the Fowle. and do þerto hool peper and flour of canel a gode quantite and lat hem seeþ þwith. and messe it forth. and þer cast þeron Podour dowce. BLANK MAUNGER [1]. XXXVI. Take Capouns and seeþ hem, þenne take hem up. take Almandes blaunched. grynd hem and alay hem up with the same broth. cast the mylk in a pot. waisshe rys and do þerto and lat it seeþ. þanne take brawn of Capouns teere it small and do þerto. take white grece sugur and salt and cast þerinne. lat it seeþ. þenne messe it forth and florissh it with aneys in confyt rede oþer whyt. and with Almaundes fryed in oyle. and serue it forth. [1] Blank Maunger. Very different from ours. Vide Gloss. BLANK DESSORRE [1]. XXXVII. Take Almandes blaunched, grynde hem and temper hem up with whyte wyne, on fleissh day with broth. and cast þerinne flour of Rys. oþer amydoun [2], and lye it þerwith. take brawn of Capouns yground. take sugur and salt and cast þerto and florissh it with aneys whyte. take a vessel yholes [3] and put in safroun. and serue it forth. [1] Blank Dessorre. V. Gloss. [2] Amydoun. "Fine wheat flour steeped in water, strained and let stand to settle, then drained and dried in the sun; used for bread or in broths." Cotgrave. Used in No. 68 for colouring white. [3] yholes. Quære. MORREE [1]. XXXVIII. Take Almandes blaunched, waisshe hem. grynde hem. and temper hem up with rede wyne, and alye hem with flour of Rys. do þerto Pynes yfryed. and colour it with saundres. do þerto powdour fort and powdour douce and salt, messe it forth and flour it [2] with aneys confyt whyte. [1] Morree. Ms. Ed. 37. _murrey_. Ibid. II. 26. _morrey_; probably from the mulberries used therein. [2] flour it. Flourish it. CHARLET [1]. XXXIX. Take Pork and seeþ it wel. hewe it smale. cast it in a panne. breke ayrenn and do þerto and swyng [2] it wel togyder. do þerto Cowe mylke and Safroun and boile it togyder. salt it & messe it forth. [1] Charlet; probably from the French, _chair_. Qu. Minced Meat, and the next article, Forced Meat. [2] swyng. Shake, mix. CHARLET YFORCED. XX.II. Take mylke and seeþ it, and swyng þerwith zolkes of Ayrenn and do þerto. and powdour of gynger suger. and Safroun and cast þerto. take the Charlet out of the broth and messe it in dysshes, lay the sewe onoward. flour it with powdour douce. and serue it forth. CAWDEL FERRY [1]. XX.II. I.