Take the Powche [2] and the Lyuour [3] of haddok, codlyng and hake [4] and of ooþer fisshe, parboile hem, take hem and dyce hem small, take of the self broth and wyne, a layour of brede of galyntyne with gode powdours and salt, cast þat fysshe þerinne and boile it. & do þerto amydoun. & colour it grene. [1] Gyngawdry. Qu. [2] Powche. Crop or stomach. [3] Lyuour. Liver. V. No. 137. [4] Hake. "Asellus alter, sive Merlucius, Aldrov." So Mr. Ray. See Pennant, III. p. 156. ERBOWLE [1]. XX.IIII. XV. Take bolas and scald hem with wyne and drawe hem with [2] a straynour do hem in a pot, clarify hony and do þerto with powdour fort. and flour of Rys. Salt it & florish it with whyte aneys. & serue it forth. [1] Erbowle. Perhaps from the _Belas_, or Bullace employed. [2] with, i.e. thurgh or thorough. RESMOLLE [1]. XX.IIII. XVI. Take Almaundes blaunched and drawe hem up with water and alye it with flour of Rys and do þerto powdour of gyngur sugur and salt, and loke it be not stondyng [2], messe it and serue it forth. [1] Resmolle. From the Rice there used; for Ms. Ed. II. No. 5. has _Rysmoyle_, where _moyle_ seems to be Fr. _moile_, as written also in the Roll. _Rice molens potage_. Lel. Coll. VI. p. 26. [2] Not stondyng. Thin, diluted. V. No. 98. Not to [too] stondyng, 121. VYAUNDE CYPRE [1]. XX.IIII. XVII. Take oot mele and pike out the stones and grynde hem smal, and drawe hem thurgh a straynour. take mede oþer wyne ifonded in sugur and do þise þerinne. do þerto powdour and salt, and alay it with flour of Rys and do þat it be stondyng. if thou wilt on flesh day; take hennes and pork ysode & grynde hem smale and do þerto. & messe it forth. [1] Cypre. _Cipre_, Contents here and No. 98. VYANDE CYPRE OF SAMOUN [1]. XX.IIII. XVIII. Take Almandes and bray hem unblaunched. take calwar [2] Samoun and seeþ it in lewe water [3] drawe up þyn Almandes with the broth. pyke out the bones out of the fyssh clene & grynde it small & cast þy mylk & þat togyder & alye it with flour of Rys, do þerto powdour fort, sugur & salt & colour it with alkenet & loke þat hit be not stondyng and messe it forth. [1] Samoun. Salmon. [2] calwar. Salwar, No. 167. R. Holme says, "_Calver_ is a term used to a Flounder when to be boiled in oil, vinegar, and spices and to be kept in it." But in Lancashire Salmon newly taken and immediately dressed is called _Calver Salmon_: and in Littleton _Salar_ is a young salmon. [3] lewe water. warm. V. Gloss. VYANND RYAL. XX.IIII. XIX. Take wyne greke, oþer rynysshe wyne and hony clarified þerwith. take flour of rys powdour of Gyngur oþ of peper & canel. oþer flour of canel. powdour of clowes, safroun. sugur cypre. mylberyes, oþer saundres. & medle alle þise togider. boile it and salt it. and loke þat it be stondyng. COMPOST [1]. C.