Take Connynges and smyte hem in gobetes and waissh hem and do hem in feyre water and wyne, and seeþ hem and skym hem. and whan þey buth isode pyke hem clene, and drawe the broth thurgh a straynour and do the flessh þerwith in a Possynet and styne it [1]. and do þerto vynegur and powdour or gynger and a grete quantite and salt after the last boillyng and serue it forth. [1] styne it. Close it. V. Gloss. PAYN RAGOUN [1]. XX.III. VII. Take hony suger and clarifie it togydre. and boile it with esy fyre, and kepe it wel fro brennyng and whan it hath yboiled a while; take up a drope [2] þerof wiþ þy fyngur and do it in a litel water and loke if it hong [3] togydre. and take it fro the fyre and do þerto the thriddendele [4] an powdour gyngener and stere [5] it togyder til it bigynne to thik and cast it on a wete [6] table. lesh it and serue it forth with fryed mete on flessh dayes or on fysshe dayes. [1] Payn ragoun. It is not at all explained in the Recipe. [2] Drope. Drop. [3] hong. Hing, or hang. [4] thriddendele. Third part, perhaps, _of brede_, i. e. of bread, may be casually omitted here. V. Gloss. [5] stere. stir. [6] wete. wet. LETE LARDES [1]. XX.III. VIII. Take parsel and grynde with a Cowe mylk, medle it with ayrenn and lard ydyced take mylke after þat þou hast to done [2] and myng [3] þerwith. and make þerof dyuerse colours. If þou wolt have zelow, do þerto safroun and no parsel. If þou wolt have it white; nonþer parsel ne safroun but do þerto amydoun. If þou wilt have rede do þerto sandres. If þou wilt have pownas [4] do þerto turnesole [5]. If þou wilt have blak do þerto blode ysode and fryed. and set on the fyre in as many vessels as þou hast colours þerto and seeþ it wel and lay þise colours in a cloth first oon. and sithen anoþer upon him. and sithen the þridde and the ferthe. and presse it harde til it be all out clene. And whan it is al colde, lesh it thynne, put it in a panne and fry it wel. and serue it forth. [1] Lete Lardes. _Lards_ in form of Dice are noticed in the process. See Lel. Coll. VI. p. 5. _Lete_ is the Fr. _Lait_, milk. V. No. 81. or Brit. _Llaeth_. Hence, perhaps, _Lethe Cpyrus_ and _Lethe Rube_. Lel. Coll. IV. p. 227. But VI. p. 5, it is _Leche_. [2] to done, i. e. done. [3] myng. mix. [4] pownas. Qu. [5] turnesole. Not the flower _Heliotrope_, but a drug. Northumb. Book, p. 3. 19. I suppose it to be _Turmeric_. V. Brooke's Nat. Hist. of Vegetables, p. 9. where it is used both in victuals and for dying. FURMENTE WITH PORPAYS [1]. XX.III. IX. Take Almandes blanched. bray hem and drawe hem up with faire water, make furmente as before [2] and cast þer furmente þerto. & messe it with Porpays. [1] Porpays. _Porpeys_, Contents, and so No. 116. Porpus. [2] as before. This is the first mention of it. PERREY OF PESOUN [1]. XX.III. X.