Take flour of Payndemayn [2] and gode wyne. and drawe it togydre. do þerto a grete quantite of Sugur cypre. or hony clarified, and do þerto safroun. boile it. and whan it is boiled, alye it up with zolkes of ayrenn. and do þerto salt and messe it forth. and lay þeron sugur and powdour gyngur. [1] ferry. Quære. We have _Carpe in Ferry_, Lel. Coll. VI. p. 21. [2] Payndemayn. White bread. Chaucer. JUSSHELL [1]. XX.II. III. Take brede ygrated and ayrenn and swyng it togydre. do þerto safroun, sawge. and salt. & cast broth. þerto. boile it & messe it forth. [1] Jusshell. See also next number. _Jussell_, Ms. Ed. 21, where the Recipe is much the same. Lat. _Juscellam_, which occurs in the old scholiast on Juvenal iv. 23; and in Apicius, v. 3. Vide Du Fresne, v. _Jusselium_ and _Juscellum_, where the composition consists of _vinum_, _ova_, and _sagmea_, very different from this. Faber in Thesauro cites _Juscellum Gallinæ_ from Theod. Priscianus. N.B. No. XX.II. II. is omitted both here and in the Contents. JUSSHELL ENFORCED [1]. XX.II. IIII. Take and do þerto as to charlet yforced. and serue it forth. [1] Jusshell enforced. As the _Charlet yforced_ here referred to was made of pork, compare No. 40 with No. 39. So in Theod. Priscian we have _Jussetlum Gallinæ_. MORTREWS [1]. XX.II. V. Take hennes and Pork and seeþ hem togyder. take the lyre of Hennes and of the Pork, and hewe it small and grinde it all to doust [2]. take brede ygrated and do þerto, and temper it with the self broth and alye it with zolkes of ayrenn, and cast þeron powdour fort, boile it and do þerin powdour of gyngur sugur. safroun and salt. and loke þer it be stondyng [3], and flour it with powdour gynger. [1] Mortrews. Vide Gloss. [2] doust. Dust, powder. [3] stondyng. Stiff, thick. MORTREWS BLANK. XX.II. VI. Take Pork and Hennes and seeþ hem as to fore. bray almandes blaunched, and temper hem up with the self broth. and alye the fleissh with the mylke and white flour of Rys. and boile it. & do þerin powdour of gyngur sugar and look þat it be stondyng. BREWET OF ALMONY [1]. XX.II. VII. Take Conynges or kiddes and hewe hem small on moscels [2] oþer on pecys. parboile hem with the same broth, drawe an almaunde mylke and do the fleissh þerwith, cast þerto powdour galyngale & of gynger with flour of Rys. and colour it wiþ alkenet. boile it, salt it. & messe it forth with sugur and powdour douce. [1] Almony. Almaine, or Germany. _Almany_. Fox, part I. p. 239. _Alamanie_. Chron. Sax. p. 242. V. ad No. 71. [2] moscels. Morsels. PEIOUNS [1] YSTEWED. XX.II. VIII. Take peions and stop hem with garlec ypylled and with gode erbes ihewe. and do hem in an erthen pot. cast þerto gode broth and whyte grece. Powdour fort. safroun verious & salt. [1] Peiouns, Pejons, i. e. Pigeons, _j_ is never written here in the middle of a word. LOSEYNS [1]. XX.II. IX.