[1] Vide No. 104. Qu. FOR TO MAKE FLAUMPEYNS. C. XIII. Take clene pork and boile it tendre. þenne hewe it small and bray it smal in a morter. take fyges and boile hem tendre in smale ale. and bray hem and tendre chese þerwith. þenne waisthe hem in water & þene lyes [1] hem alle togider wit Ayrenn, þenne take powdour of pepper. or els powdour marchannt & ayrenn and a porcioun of safroun and salt. þenne take blank sugur. eyrenn & flour & make a past wit a roller, þene make þerof smale pelettes [2]. & fry hem broun in clene grece & set hem asyde. þenne make of þat ooþer deel [3] of þat past long coffyns [4] & do þat comade [5] þerin. and close hem faire with a countoer [6], & pynche hem smale about. þanne kyt aboue foure oþer sex wayes, þanne take euy [7] of þat kuttyng up, & þenne colour it wit zolkes of Ayrenn, and plannt hem thick, into the flaumpeyns above þat þou kuttest hem & set hem in an ovene and lat hem bake eselich [8]. and þanne serue hem forth. [1] lyer. mix. [2] Pelettes. _Pelotys_ Ms. Ed. No. 16. Balls, pellets, from Fr. _pelote_. [3] deel. deal, i.e. part, half. [4] Coffyns. Pies without lids. [5] comade. Qu. [6] coutour. coverture, a lid. [7] euy. every. [8] eselich. easily, gently. FOR TO MAKE NOUMBLES IN LENT. C. XIIII. Take the blode of pykes oþer of conger and nyme [1] the paunches of pykes. of conger and of grete code lyng [2], & boile hem tendre & mynce hem smale & do hem in þat blode. take crustes of white brede & strayne it thurgh a cloth. þenne take oynouns iboiled and mynced. take peper and safroun. wyne. vynegur aysell [3] oþer alegur & do þerto & serue forth. [1] nyme. take. Perpetually used in Ms. Ed. from Sax. niman. [2] code lyng. If a Codling be a _small cod_, as we now understand it, _great codling_ seems a contradiction in terms. [3] Aysell. Eisel, vinegar. Littleton. FOR TO MAKE CHAWDON [1] FOR LENT. C. XV. Take blode of gurnardes and congur & þe paunch of gurnardes and boile hem tendre & mynce hem smale, and make a lyre of white Crustes and oynouns ymynced, bray it in a morter & þanne boile it togyder til it be stondyng. þenne take vynegur oþ aysell & safroun & put it þerto and serue it forth. [1] Chawdoun. V. Gloss. FURMENTE WITH PORPEYS. C. XVI. Take clene whete and bete it small in a morter and fanne out clene the doust, þenne waisthe it clene and boile it tyl it be tendre and broun. þanne take the secunde mylk of Almaundes & do þerto. boile hem togidur til it be stondyng, and take þe first mylke & alye it up wiþ a penne [1]. take up the porpays out of the Furmente & leshe hem in a dishe with hoot water. & do safroun to þe furmente. and if the porpays be salt. seeþ it by hym self, and serue it forth. [1] Penne. Feather, or pin. Ms. Ed. 28. FYLETTES IN GALYTYNE. C. XVII.