XXV. FOR TO MAKE TARTYS OF FYSCH OWT OF LENTE. Mak the Cowche of fat chese and gyngener and Canel and pur' crym of mylk of a Kow and of Helys ysodyn and grynd hem wel wyth Safroun and mak the chowche of Canel and of Clowys and of Rys and of gode Spycys as other Tartys fallyth to be. XXVI. FOR TO MAKE MORREY [1]. Requir' de Carnibus ut supra [2]. [1] Vide Part I. No. 37. [2] Part I. No. 37. XXVII. FOR TO MAKE FLOWNYS [1] IN LENTE. Tak god Flowr and mak a Past and tak god mylk of Almandys and flowr of rys other amydoun and boyle hem togeder' that they be wel chariaud wan yt is boylid thykke take yt up and ley yt on a feyr' bord so that yt be cold and wan the Cofyns ben makyd tak a party of and do upon the coffyns and kerf hem in Schiveris and do hem in god mylk of Almandys and Figys and Datys and kerf yt in fowr partyis and do yt to bake and serve yt forth. [1] Perhaps, _Flawnes_, or Custards. Chaucer, vide _Slaunis_. Fr. _Flans_. XXVIII. FOR TO MAKE RAPEE [1]. Tak the Crustys of wyt bred and reysons and bray hem wel in a morter and after temper hem up wyth wyn and wryng hem thorw a cloth and do ther'to Canel that yt be al colouryt of canel and do ther'to hole clowys macys and quibibz the fysch schal be Lucys other Tenchis fryid or other maner Fysch so that yt be fresch and wel yfryed and do yt in Dischis and that rape up on and serve yt forth. [1] Vide Part I. No. 49. XXIX. FOR TO MAKE A PORREY CHAPELEYN. Tak an hundred onyons other an half and tak oyle de Olyf and boyle togeder' in a Pot and tak Almande mylk and boyle yt and do ther'to. Tak and make a thynne Paast of Dow and make therof as it were ryngis tak and fry hem in oyle de Olyve or in wyte grees and boil al togedere. XXX. FOR TO MAKE FORMENTY ON A FICHSSDAY [1]. Tak the mylk of the Hasel Notis boyl the wete [2] wyth the aftermelk til it be dryyd and tak and coloured [3] yt wyth Safroun and the ferst mylk cast ther'to and boyle wel and serve yt forth. [1] Fishday. [2] white. [3] Perhaps, _colour_. XXXI. FOR TO MAKE BLANK DE SYRY [1]. Tak Almande mylk and Flowre of Rys. Tak thereto sugur and boyle thys togedere and dische yt and tak Almandys and wet hem in water of Sugur and drye hem in a panne and plante hem in the mete and serve yt forth. [1] Vide ad No. 29. of Part I. XXXII. FOR TO MAKE A PYNADE OR PYVADE. Take Hony and Rotys of Radich and grynd yt smal in a morter and do yt thereto that hony a quantite of broun sugur and do thereto. Tak Powder of Peper and Safroun and Almandys and do al togedere boyl hem long and hold [1] yt in a wet bord and let yt kele and messe yt and do yt forth [2]. [1] i.e. _keep_, as in next Number. [2] This Recipe is ill expressed. XXXIII. FOR TO MAKE A BALOURGLY [1] BROTH.