Take Pottes of Erþe lytell of half a quart and fyll hem full of fars of pomme dorryes [2]. oþer make with þyn honde. oþer in a moolde pottes of þe self fars. put hem in water & seeþ hem up wel. and whan þey buth ynowz. breke þe pottes of erþe & do þe fars on þe spyt & rost hem wel. and whan þei buth yrosted. colour hem as pomme dorryes. make of litull prewes [3] gode past, frye hem oþer rost hem wel in grece. & make þerof Eerys [4] to pottes & colour it. and make rosys [5] of gode past, & frye hem, & put þe steles [6] in þe hole þer [7] þe spyt was. & colour it with whyte. oþer rede. & serue it forth. [1] Potews. probably from the _pots_ employed. [2] pomme dorryes. Vide ad No. 174. [3] prewes. V. ad 176. [4] eerys. Ears _for_ the pots. V. 185. [5] rosys. roses. [6] sleles. stalks. [7] þer. there, i.e. where. V. 170. SACHUS [1]. XX.VIII. XVIII. Take smale Sachellis of canuas and fille hem full of þe same fars [2] & seeþ hem. and whan þey buth ynowz take of the canvas, rost hem & colour hem &c. [1] Sachus. I suppose _sacks_. [2] same fars. viz. as 174. BURSEWS [1]. XX.VIII. XIX. Take Pork, seeþ it and grynde it smale wiþ sodden ayren. do þerto gode powdours and hole spices and salt with sugur. make þerof smale balles, and cast hem in a batour [2] of ayren. & wete hem in flour. and frye hem in grece as frytours [3]. and serue hem forth. [1] Bursews. Different from _Bursen_ in No. 11; therefore qu. etymon. [2] Batour. batter. [3] frytours. fritters. SPYNOCHES [1] YFRYED. XX.IX. Take Spynoches. perboile hem in seþyng water. take hem up and presse . . . out of þe water [2] and hem [3] in two. frye hem in oile clene. & do þerro powdour. & serue forth. [1] Spynoches. Spinage, which we use in the singular. [2] out of the water. dele _of_; or it may mean, _when out of the water_. [3] hem r. _hewe_. BENES YFRYED. XX.IX. I. Take benes and seeþ hem almost til þey bersten. take and wryng out þer water clene. do þerto Oynouns ysode and ymynced. and garlec þerwith. frye hem in oile. oþer in grece. & do þerto powdour douce. & serue it forth. RYSSHEWS [1] OF FRUYT. XX.IX. II. Take Fyges and raisouns. pyke hem and waisshe hem in Wyne. grynde hem wiþ apples and peeres. ypared and ypiked clene. do þerto gode powdours. and hole spices. make bailes þerof. fryen in oile and serue hem forth. [1] Rysshews. _russhewses_, Contents. Qu. DARYOLS [1]. XX.IX. III. Take Creme of Cowe mylke. oþer of Almandes. do þerto ayren with sugur, safroun, and salt, medle it yfere. do it in a coffyn. of II. ynche depe. bake it wel and serue it forth, [1] Daryols. Qu. FLAUMPENS [1]. XX.IX. IIII. Take fat Pork ysode. pyke it clene. grynde it smale. grynde Chese & do þerto. wiþ sugur and gode powdours. make a coffyn of an ynche depe. and do þis fars þerin. make a thynne foile of gode past & kerue out þeroff smale poyntes [2]. frye hem in fars [3]. & bake it up &c.