Take and make gode thik Almaund mylke as tofore. and do þerin of flour of hawthorn [2]. and make it as a rose. & serue it forth. [1] Spynee. As made of Haws, the berries of Spines, or Hawthorns. [2] Hawthern. Hawthorn. CHYRYSE [1] XX.II. XVIII. Take Almandes unblanched, waisshe hem, grynde hem, drawe hem up with gode broth. do þerto thridde part of chiryse. þe stones. take oute and grynde hem smale, make a layour of gode brede an powdour and salt and do þerto. colour it with sandres so that it may be stondyng, and florish it with aneys and with cheweryes, and strawe þeruppon and serue it forth. [1] Chyryse. _Chiryse_ in the process. _Cheriseye._ Ms. Ed. II. 18. _Chiryes_ there are cherries. And this dish is evidently made of Cherries, which probably were chiefly imported at this time from Flanders, though they have a Saxon name, [Anglo-Saxon: cyrre]. PAYN FONDEW [1]. XX.II. XIX. Take brede and frye it in grece oþer in oyle, take it and lay it in rede wyne. grynde it with raisouns take hony and do it in a pot and cast þerinne gleyres [2] of ayrenn wiþ a litel water and bete it wele togider with a sklyse [3]. set it ouer the fires and boile it. and whan the hatte [4] arisith to goon [5] ouer, take it adoun and kele it, and whan it is þer clarified; do it to the oþere with sugur and spices. salt it and loke it be stondyng, florish it with white coliaundre in confyt. [1] foundewe. Contents. It seems to mean _dissolved_. V. _found_ in Gloss. [2] gleyres. Whites. [3] Sklyse. Slice. [4] hatte. Seems to mean _bubling_ or _wallop_. [5] goon. Go. CROTOUN [1]. XX.III. Take the offal of Capouns oþer of oþere briddes. make hem clene and parboile hem. take hem up and dyce hem. take swete cowe mylke and cast þerinne. and lat it boile. take Payndemayn [2] and of þe self mylke and drawe thurgh a cloth and cast it in a pot and lat it seeþ, take ayren ysode. hewe the white and cast þerto, and alye the sewe with zolkes of ayren rawe. colour it with safron. take the zolkes and fry hem and florish hem þerwith and with powdour douce. [1] Crotoun. Ms. Ed. 24. has _Craytoun_, but a different dish. [2] Payndemayn. Whitebread. V. ad No. 41. VYNE GRACE [1]. XX.III. I. Take smale fylettes of Pork and rost hem half and smyte hem to gobettes and do hem in wyne an Vynegur and Oynouns ymynced and stewe it yfere do þerto gode poudours an salt, an serue it forth. [1] Vyne Grace. Named probably from _grees_, wild swine, and the mode of dressing in _wine_. V. Gloss. voce _Vyne grace_. FONNELL [1]. XX.III. II.