Take Raysouns, grynde hem with crustes of brede; and drawe it up with wyne. do þerto gode powdours and salt. and seeþ it. fry roches, looches, sool, oþer ooþer gode Fyssh, cast þe sewe above, & serue it forth. COLD BREWET. XX.VI. XI. Take crome [1] of almaundes. dry it in a cloth. and whan it is dryed do it in a vessel, do þerto salt, sugur, and white powdour of gyngur and Juys of Fenel and wyne. and lat it wel stonde. lay full & messe & dresse it forth. [1] crome. crumb, pulp. PEERES [1] IN CONFYT. XX.VI. XII. Take peeres and pare hem clene. take gode rede wyne & mulberes [2] oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take hem up, make a syryp of wyne greke. oþer vernage [3] with blaunche powdour oþer white sugur and powdour gyngur & do the peres þerin. seeþ it a lytel & messe it forth. [1] Peeres. pears. [2] mulberes. mulberries, for colouring. [3] Vernage. Vernaccia, a sort of Italian white wine. V. Gloss. EGURDOUCE [1] OF FYSSHE. XX.VI. XIII. Take Loches oþer Tenches oþer Solys smyte hem on pecys. fry hem in oyle. take half wyne half vynegur and sugur & make a siryp. do þerto oynouns icorue [2] raisouns coraunce. and grete raysouns. do þerto hole spices. gode powdours and salt. messe þe fyssh & lay þe sewe aboue and serue forth. [1] Egurdouce. Vide Gloss. [2] icorue, icorven. cut. V. Gloss. COLDE BREWET. XX.VI. XIIII. Take Almaundes and grynde hem. take the tweydel [1] of wyne oþer the þriddell of vynegur. drawe up the Almaundes þerwith. take anys sugur & branches of fenel grene a fewe. & drawe hem up togyder with þer mylke take poudour of canell. of gyngur. clowes. & maces hoole. take kydde oþer chikenns oþer flessh. & choppe hem small and seeþ hem. take all þis flessh whan it is sodenn & lay it in a clene vessel & boile þer sewe & cast þerto salt. þenne cast al þis in þe pot with flesh. &ter. [2] [1] Tweydel. Two parts. [2] &ter. i. e. serue forth. PEVORAT [1] FOR VEEL AND VENYSOUN. XX.VI. XV. Take Brede & fry it in grece. drawe it up with broth and vynegur, take þerto powdour of peper & salt and sette it on the fyre. boile it and messe it forth. [1] Pevorat. Peverade, from the pepper of which it is principally composed. SAWSE [2] BLAUNCHE FOR CAPOUNS YSODE. XX.VI. XVI. Take Almandes blaunched and grynd hem al to doust. temper it up with verions and powdour or gyngyner and messe it forth. [2] Sawse. _Sawce_, Contents. As No. 137. SAWSE NOYRE FOR CAPOUNS YROSTED. XX.VI. XVII. Take the lyuer of Capons and roost it wel. take anyse and greynes de Parys [1]. gyngur. canel. & a lytill crust of brede and grinde it smale. and grynde it up with verions. and witþ grece of Capouns. boyle it and serue it forth. [1] de Parys. Of Paradise. V. Pref. GALYNTYNE [1]. XX.VI. XVIII. Take crustes of Brede and grynde hem smale, do þerto powdour of galyngale, of canel, of gyngyner and salt it, tempre it with vynegur and drawe it up þurgh a straynour & messe it forth. [1] Galyntyne. Galentyne, Contents.