Tak Partrichis wit [2] longe filettis of Pork al raw and hak hem wel smale and bray hem in a morter and wan they be wel brayed do thereto god plente of pouder and zolkys of eyryn and after mak thereof a Farsure formed of the gretnesse of a onyoun and after do it boyle in god breth of Buf other of Pork after lat yt kele and after do it on a broche of Hasel and do them to the fere to roste and after mak god bature of floure and egge on bature wyt and another zelow and do thereto god plente of sugur and tak a fethere or a styk and tak of the bature and peynte thereon above the applyn so that on be wyt and that other zelow wel colourd. [1] Vide No. 42. [2] with. EXPLICIT SERVICIUM DE CARNIBUS. Hic incipit Servicium de Pissibus_ [1]. [1] See p. 1 I. FOR TO MAKE EGARDUSE [1]. Tak Lucys [2] or Tenchis and hak hem smal in gobette and fry hem in oyle de olive and syth nym vineger and the thredde party of sugur and myncyd onyons smal and boyle al togedere and cast thereyn clowys macys and quibibz and serve yt forthe. [1] See No. 21 below, and part I. No. 50. [2] Lucy, I presume, means the _Pike_; so that this fish was known here long before the reign of H. VIII. though it is commonly thought otherwise. V. Gloss. II. FOR TO MAKE RAPY [1]. Tak pyg' or Tenchis or other maner fresch fysch and fry yt wyth oyle de olive and syth nym the crustys of wyt bred and canel and bray yt al wel in a mortere and temper yt up wyth god wyn and cole [2] yt thorw an hersyve and that yt be al cole [3] of canel and boyle yt and cast therein hole clowys and macys and quibibz and do the fysch in dischis and rape [4] abovyn and dresse yt forthe. [1] Vide No. 49. [2] Strain, from Lat. _colo_. [3] Strained, or cleared. [4] This Rape is what the dish takes its name from. Perhaps means _grape_ from the French _raper_. Vide No. 28. III. FOR TO MAKE FYGEY. Nym Lucys or tenchis and hak hem in morsell' and fry hem tak vyneger and the thredde party of sugur myncy onyons smal and boyle al togedyr cast ther'yn macis clowys quibibz and serve yt forth. IIII. FOR TO MAKE POMMYS MORLES. Nym Rys and bray hem [1] wel and temper hem up wyth almaunde mylk and boyle yt nym applyn and par' hem and sher hem smal als dicis and cast hem ther'yn after the boylyng and cast sugur wyth al and colowr yt wyth safroun and cast ther'to pouder and serve yt forthe. [1] Rice, as it consists of grains, is here considered as a plural. See also No. 5. 7, 8. V. FOR TO MAKE RYS MOYLE [1]. Nym rys and bray hem ryzt wel in a morter and cast ther'to god Almaunde mylk and sugur and salt boyle yt and serve yt forth. [1] Vide Gloss. VI. FOR TO MAKE SOWPYS DORRY. Nym onyons and mynce hem smale and fry hem in oyl dolyf Nym wyn and boyle yt wyth the onyouns roste wyte bred and do yt in dischis and god Almande mylk also and do ther'above and serve yt forthe. VII. FOR TO MAKE BLOMANGER [1] OF FYSCH.