Take Almaundes blaunched, grynde hem and drawe hem up thykke, set hem ouer the fyre & boile hem. set hem adoun and spryng [1] hem wicii Vyneger, cast hem abrode uppon a cloth and cast uppon hem sugur. whan it is colde gadre it togydre and leshe it in dysshes. [1] spryng. sprinkle. GREWEL OF ALMAUNDES. XX.IIII. VI. Take Almaundes blaunched, bray hem with oot meel [1]. and draw hem up with water. cast þeron Safroun & salt &c. [1] oot meel. oat-meal. CAWDEL OF ALMAUND MYLK. XX.IIII. VII. Take Almaundes blaunched and drawe hem up with wyne, do þerto powdour of gyngur and sugur and colour it with Safroun. boile it and serue it forth. JOWTES [1] OF ALMAUND MYLKE. XX.IIII. VIII. Take erbes, boile hem, hewe hem and grynde hem smale. and drawe hem up with water. set hem on the fire and seeþ the rowtes with the mylke. and cast þeron sugur & salt. & serue it forth. [1] Jowtes. V. ad No. 60. FYGEY [1]. XX.IIII. IX. Take Almaundes blanched, grynde hem and drawe hem up with water and wyne: quarter fygur hole raisouns. cast þerto powdour gyngur and hony clarified. seeþ it wel & salt it, and serue forth. [1] Fygey. So named from the figs therein used. A different Recipe, Ms. Ed. No. 3, has no figs. POCHEE [1]. XX.IIII. X. Take Ayrenn and breke hem in scaldyng hoot water. and whan þei bene sode ynowh. take hem up and take zolkes of ayren and rawe mylke and swyng hem togydre, and do þerto powdour gyngur safroun and salt, set it ouere the fire, and lat it not boile, and take ayrenn isode & cast þe sew onoward. & serue it forth. [1] Pochee. Poached eggs. Very different from the present way. BREWET OF AYRENN. XX.IIII. XI. Take ayrenn, water and butter, and seeþ hem yfere with safroun and gobettes of chese. wryng ayrenn thurgh a straynour. whan the water hath soden awhile: take þenne the ayrenn and swyng hem with verious. and cast þerto. set it ouere the fire and lat it not boile. and serue it forth. MACROWS [1]. XX.IIII. XII. Take and make a thynne foyle of dowh. and kerve it on peces, and cast hem on boillyng water & seeþ it wele. take chese and grate it and butter cast bynethen and above as losyns. and serue forth. [1] Macrows. _Maccherone_, according to the Recipe in _Altieri_, corresponds nearly enough with our process; so that this title seems to want mending, and yet I know not how to do it to satisfaction. TOSTEE [1]. XX.IIII. XIII. Take wyne and hony and found it [2] togyder and skym it clene. and seeþ it long, do þerto powdour of gyngur. peper and salt, tost brede and lay the sew þerto. kerue pecys of gyngur and flour it þerwith and messe it forth. [1] Tostee. So called from the toasted bread. [2] found it. mix it. GYNGAWDRY [1]. XX.IIII. XIIII.