Take the Conger and scald hym. and smyte hym in pecys & seeþ hym. take parsel. mynt. peleter. rosmarye. & a litul sawge. brede and salt, powdour fort and a litel garlec, clower a lite, take and grynd it wel, drawe it up with vyneger thurgh a clot. cast the fyssh in a vessel and do þe sewe onoward & serue it forth. [1] Congur. The Eel called _Congre_. _Sawce_, Contents here, and No. 105, 106. RYGH [1] IN SAWSE. C. V. Take Ryghzes and make hem clene and do hem to seeþ, pyke hem clene and frye hem in oile. take Almandes and grynde hem in water or wyne, do þerto almandes blaunched hole fryed in oile. & coraunce seeþ the lyour grynde it smale & do þerto garlec ygronde & litel salt & verious powdour fort & safroun & boile it yfere, lay the Fysshe in a vessel and cast the sewe þerto. and messe it forth colde. [1] Rygh. A Fish, and probably the _Ruffe_. MAKEREL IN SAWSE. C. VI. Take Makerels and smyte hem on pecys. cast hem on water and various. seeþ hem with mynter and wiþ oother erbes, colour it grene or zelow, and messe it forth. PYKES IN BRASEY [1]. C. VII. Take Pykes and undo hem on þe wombes [2] and waisshe hem clene and lay hem on a roost Irne [3] þenne take gode wyne and powdour gynger & sugur good wone [4] & salt, and boile it in an erthen panne & messe forth þe pyke & lay the sewe onoward. [1] Brasey. Qu. [2] Wombs. bellies. [3] roost Irene. a roasting iron. [4] good wone. a good deal. V. Gloss. PORPEYS IN BROTH. C. VIII. Make as þou madest Noumbles of Flesh with oynouns. BALLOC [1] BROTH. C. IX. Take Eelys and hilde [2] hem and kerue hem to pecys and do hem to seeþ in water and wyne so þat it be a litel ouer stepid [3]. do þerto sawge and ooþer erbis with few [4] oynouns ymynced, whan the Eelis buth soden ynowz do hem in a vessel, take a pyke and kerue it to gobettes and seeþ hym in the same broth do þerto powdour gynger galyngale canel and peper, salt it and cast the Eelys þerto & messe it forth. [1] Balloc. _Ballok_, Contents. [2] hilde. skin. [3] on stepid. steeped therein. V. No. 110. [4] few, i.e. a few. ELES IN BREWET. C. X. Take Crustes of brede and wyne and make a lyour, do þerto oynouns ymynced, powdour. & canel. & a litel water and wyne. loke þat it be stepid, do þerto salt, kerue þin Eelis & seeþ hem wel and serue hem forth. CAWDEL OF SAMOUN C.XI. Take the guttes of Samoun and make hem clene. perboile hem a lytell. take hem up and dyce hem. slyt the white of Lekes and kerue hem smale. cole the broth and do the lekes þerinne with oile and lat it boile togyd yfere [1]. do the Samoun icorne þerin, make a lyour of Almaundes mylke & of brede & cast þerto spices, safroun and salt, seeþ it wel. and loke þat it be not stondyng. [1] togyd yfere. One of these should be struck out. PLAYS IN CYEE. C.XII. Take Plays and smyte hem [1] to pecys and fry hem in oyle. drawe a lyour of brede & gode broth & vyneger. and do þerto powdour gynger. canel. peper and salt and loke þat it be not stondyng.