FRYTOUR OF PASTERNAKES OF APPLES [1]. XX.VII. IX. Take skyrwater and pasternakes and apples, & parboile hem, make a batour of flour and ayrenn, cast þerto ale. safroun & salt. wete hem in þe batour and frye hem in oile or in grece. do þerto Almaund Mylk. & serue it forth. [1] Frytour, &c. Contents has only, _Frytours of Pasternakes_. N. B. _Frytour_ is _Fritter_. FRYTOUR OF MYLKE. XX.VII. X. Take of cruddes [1] and presse out þe wheyze [2]. do þerto sum whyte of ayrenn. fry hem. do þerto. & lay on sugur and messe forth. [1] Cruddes. Curds, per metathesin. [2] wheyze. whey. FRYTOUR OF ERBES. XX.VII. XI. Take gode erbys. grynde hem and medle [1] hem with flour and water & a lytel zest and salt, and frye hem in oyle. and ete hem with clere hony. [1] medle. mix. RASYOLS [1]. XX.VII. XII. Take swyne lyuoers and seeþ hem wel. take brede & grate it. and take zolkes of ayrenn. & make hit sowple [2] and do þerto a lytull of lard carnoun lyche a dee [3]. chese gratyd [4] & whyte grece. powdour douce & of gyngur & wynde it to balles [5] as grete as apples. take þe calle of þe swyne & cast euere [6] by hym self þerin. Make a Crust in a trape [7]. and lay þe ball þerin & bake it. and whan þey buth ynowz: put þerin a layour of ayrenn with powdour fort and Safroun. and serue it forth. [1] Rasyols. Rasiowls, Contents. Qu. the etymen. [2] sowple. supple. [3] carnoun lyche a dee. Cut like dice, diced. Fr. _De_; singular of _Dice_. [4] gratyd. grated. _igrated_, No. 153. [5] wynde it to balles, make it into Balls. [6] euere. each. [7] trape. pan, or dish. French. WHYTE MYLATES [1]. XX.VII. XIII. Take Ayrenn and wryng hem thurgh a cloth. take powdour fort, brede igrated, & safroun, & cast þerto a gode quantite of vynegur with a litull salt, medle all yfere. make a foile in a trape & bake it wel þerinne. and serue it forth. [1] Mylates. Contents, _Milates_; but 155 as here. Qu. CRUSTARDES [1] OF FLESSH. XX.VII. XIIII. Take peiouns [2], chykens, and smale briddes smyte hem in gobettes. & seeþ hem alle ifere in god broþ wiþ veriaws [3] do þerto safroun, make a crust in a trape. and pynche it. & cowche þe flessh þerinne. & cast þerinne Raisouns coraunce. powdour douce and salt. breke ayrenn and wryng hem thurgh a cloth & swyng þe sewe of þe stewe þerwith and helde it [4] uppon the flessh. couere it & bake it wel. and serue it forth. [1] Crustards. Pies. [2] peiouns. pigeons. V. ad No. 48. [3] veriaws. Verjuice. [4] helde it. pour, cast. MYLATES OF PORK. XX.VII. XV. Hewe Pork al to pecys and medle it with ayrenn & chese igrated. do þerto powdour fort safroun & pyneres [1] with salt, make a crust in a trape, bake it wel þerinne, and serue it forth. [1] pyneres. Vide Pref. CRUSTARDES OF FYSSHE. XX.VII. XVI.