Take gode broth and do in an erthen pot, take flour of payndemayn and make þerof past with water. and make þerof thynne foyles as paper [2] with a roller, drye it harde and seeþ it in broth take Chese ruayn [3] grated and lay it in disshes with powdour douce. and lay þeron loseyns isode as hoole as þou mizt [4]. and above powdour and chese, and so twyse or thryse, & serue it forth. [1] Loseyns. Vide in Gloss. [2] foyles as paper. _Leaves_ of paste as thin as _paper_. [3] Chese ruyan. 166. Vide Gloss. [4] mizt. Might, i.e. can. TARTLETTES [1]. XX.II. X. Take pork ysode and grynde it small with safroun, medle it with ayrenn and raisons of coraunce and powdour fort and salt, and make a foile of dowhz [2] and close the fars [3] þerinne. cast þe Tartletes in a Panne with faire water boillyng and salt, take of the clene Flessh withoute ayren & bolle it in gode broth. cast þerto powdour douce and salt, and messe the tartletes in disshes & helde [4] the sewe þeronne. [1] Tarlettes. _Tartletes_ in the process. [2] foile of dowhz, or dowght. A leaf of paste. [3] fars. Forced-meat. [4] helde. Cast. PYNNONADE [1]. XX.II. XI. Take Almandes iblaunched and drawe hem sumdell thicke [2] with gode broth oþer with water and set on the fire and seeþ it, cast þerto zolkes of ayrenn ydrawe. take Pynes yfryed in oyle oþer in grece and þerto white Powdour douce, sugur and salt. & colour it wiþ alkenet a lytel. [1] Pynnonade. So named from the _Pynes_ therein used. [2] sumdell thicke. Somewhat thick, thickish. ROSEE [1]. XX.II. XII. Take thyk mylke as to fore welled [2]. cast þerto sugur a gode porcioun pynes. Dates ymynced. canel. & powdour gynger and seeþ it, and alye it with flores of white Rosis, and flour of rys, cole it, salt it & messe it forth. If þou wilt in stede of Almaunde mylke, take swete cremes of kyne. [1] Rosee. From the white roles therein mentioned. See No. 41. in Mi. Ed. but No. 47 there is totally different. [2] welled, f. _willed_; directed. CORMARYE [1]. XX.II. XIII. Take Colyandre [2], Caraway smale grounden, Powdour of Peper and garlec ygrounde in rede wyne, medle alle þise [3] togyder and salt it, take loynes of Pork rawe and fle of the skyn, and pryk it wel with a knyf and lay it in the sawse, roost þerof what þou wilt, & kepe þat þat fallith þerfro in the rosting and seeþ it in a possynet with faire broth, & serue it forth witþ þe roost anoon [4]. [1] Cormarye. Quære. [2] Golyandre. Coriander. [3] þise. These. [4] anoon. Immediately. NEWE NOUMBLES OF DEER. XX.II. XIIII. Take noumbles and waisshe hem clene with water and salt and perboile hem in water. take hem up an dyce hem. do with hem as with ooþer noumbles. NOTA. XX.II. XV. The Loyne of the Pork, is fro the hippe boon to the hede. NOTA. XX.II. XVI. The fyletes buth two, that buth take oute of the Pestels [1]. [1] Pestels. Legs. SPYNEE [1]. XX.II.XVII.