Tak a pound of rys les hem wel and wasch and seth tyl they breste and lat hem kele and do ther'to mylk of to pound of Almandys nym the Perche or the Lopuster and boyle yt and kest sugur and salt also ther'to and serve yt forth. [1] See note on No. 14. of Part I. VIII. FOR TO MAKE A POTAGE OF RYS. Tak Rys and les hem and wasch hem clene and seth hem tyl they breste and than lat hem kele and seth cast ther'to Almand mylk and colour it wyth safroun and boyle it and messe yt forth. IX. FOR TO MAKE LAMPREY FRESCH IN GALENTYNE [1]. Schal be latyn blod atte Navel and schald yt and rost yt and ley yt al hole up on a Plater and zyf hym forth wyth Galentyn that be mad of Galyngale gyngener and canel and dresse yt forth. [1] This is a made or compounded thing. See both here, and in the next Number, and v. Gloss. X. FOR TO MAKE SALT LAMPREY IN GALENTYNE [1]. Yt schal be stoppit [2] over nyzt in lews water and in braan and flowe and sodyn and pyl onyons and seth hem and ley hem al hol by the Lomprey and zif hem forthe wyth galentyne makyth [3] wyth strong vyneger and wyth paryng of wyt bred and boyle it al togeder' and serve yt forthe. [1] See note [1] on the last Number. [2] Perhaps, _steppit_, i. e. steeped. See No. 12. [3] Perhaps, _makyd_, i.e. made. XI. FOR TO MAKE LAMPREYS IN BRUET. They schulle be schaldyd and ysode and ybrulyd upon a gredern and grynd peper and safroun and do ther'to and boyle it and do the Lomprey ther'yn and serve yt forth. XII. FOR TO MAKE A STORCHOUN. He schal be shorn in besys [1] and stepyd [2] over nyzt and sodyn longe as Flesch and he schal be etyn in venegar. [1] Perhaps, _pesys_, i.e. pieces. [2] Qu. _steppit_, i.e. steeped. XIII. FOR TO MAKE SOLYS IN BRUET. They schal be fleyn and sodyn and rostyd upon a gredern and grynd Peper and Safroun and ale boyle it wel and do the sole in a plater and the bruet above serve it forth. XIV. FOR TO MAKE OYSTRYN IN BRUET. They schul be schallyd [1] and ysod in clene water grynd peper safroun bred and ale and temper it wyth Broth do the Oystryn ther'ynne and boyle it and salt it and serve it forth. [1] Have shells taken off. XV. FOR TO MAKE ELYS IN BRUET. They schul be flayn and ket in gobett' and sodyn and grynd peper and safroun other myntys and persele and bred and ale and temper it wyth the broth and boyle it and serve it forth. XVI. FOR TO MAKE A LOPISTER. He schal be rostyd in his scalys in a ovyn other by the Feer under a panne and etyn wyth Veneger. XVII. FOR TO MAKE PORREYNE. Tak Prunys fayrist wasch hem wel and clene and frot hem wel in syve for the Jus be wel ywronge and do it in a pot and do ther'to wyt gres and a party of sugur other hony and mak hem to boyle togeder' and mak yt thykke with flowr of rys other of wastel bred and wan it is sodyn dresse it into dischis and strew ther'on powder and serve it forth. XVIII. FOR TO MAKE CHIRESEYE.