Recipes from the Wagstaff Miscellany (Beinecke MS 163)

This manuscript is dated about 1460.

The 189 recipes in the Wagstaff miscellany are on pages 56r through 76v.

Images of the original manuscript are freely available on the Yale University Library website.

I have done my best to provide an accurate, but readable transcription. Common abbreviations have been expanded, the letters thorn and yogh have been replaced with their modern equivalents, and some minor punctuation has been added.

Transcribed from a facsimile of the manuscript from 2014 to 2015 by Daniel Myers, MedievalCookery.com

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[1.]  (untitled)    
Take caules and stryp hem fro the stalkes and betes borage an ane vyolet malves percely betayn prymrose paciens the wyghthe lekes croppes of netels perboyle hem & ley hem on a borde presse out the watyr hewe hem small and do ther to otemele take the broth of the congure turbut othir good fysche as of salmon do hit in a pott withe the foresaid herbes when the broth ys at the boylyng caste in the wortys & the herbes boyle hem up loke they be salte and yf thou lacke brothe boyle elys take hem up stripp of the fysch from the bonys grynd hit tempre hit with the selfe broth do al to gedyr in a pott un to the wortys be forsayd & boyle hem up also then mayste yf thou wil sethe mustulis sett hem over the fyre and do to hem as moche watyr as thay may flete yn boyle hem tyll they opyn then poure oute the broth thorow a streynour pyke the mustulys grynd hem tempere hem up with the silfe broth and draw hem thorough a streynour take the same manner of herbes as thu dedist by fore and the broth of the mustulys sette on the fyre boyle hem up when the herbes be boyled y nought caste in the mustulys drowe yn salte and yf thou wylte thou mayste draw pesyn thorow a streynere and [f.57v] make up the wortys with fayre watyr put ther yn clere oylle lete them be frydd in by fore the boylyng & lay up with the forsayde peson and lete none ottemele come ther yn also thou mayste yf thow will perboyle the white of lekeys and presse out the watyr hew them smalle take canbenys and fayre watyr & sett hem on the fyre & when they boyle doyn the white of lekys loke none ottemele come ther yn salt them & serve them forth.

[2.]  For to make canabenes	
Take white benes ley hem in watyr rennyng too days and change the watyr take hem & ley hem dry then dry hem hard uppon a ston or a pon a este than shylle them atte a tjylle and do a way the evehys and close the benys iij or iiij at the most and then make hem clene and so may thou kepe hem as longe as thou wylte.

[3.]  Canabens	
Take kanbens wesch hem and yf thu wilte stoppe hem a lytyll & make hem up with mylke of almondys put ther to sugure and salt out of lentyn make hem up with cowe mylke and put ther to sygure and salte and buttyrr claryfyde.

[4.]  Canabens With Bacon	
Do suete brothe yn a potte wesche the canabens clene and do ther to and boyle yt up put no lykure ther to loke thay be salte & serve hem take ribbys of bacon boylyd do a way the skyn and ley hem on a dysch and serve hem forther as ye serve venson yn brothe.

[5.]  Butturd Wortys	
Take al maner of good herbes that thu mayste gete peke hem wesche hem hewe hem boyle hem in fayre watyr put buttyr ther to claryfyyd a grete dell when they be boylyd y now salte hem lete non otemele come ther yn dyse brede too smale gobettys and do yn dyschys and powre there wortys ther upon and serve hem forth.

[6.]  Cabogys	
Take white cabogys kutt hem fro the stalkes in grete pesys weche hem clene perboyle hem wesch presse out the watyr and hew hem but a lytyll and in flesch tyme do fayre broth of beth or of caponys or of othir good flesch in a potte when hit boylleth do ther to thi cabochis and mary bonys al to brokyn boile hit up do ther to safron and salt when hit ys boyllyd y now alay hit up with gratyd bredde and boylle yt a lytyll and serve hit forth.

[7.]  Hare or goose powdryd in wortys	
Take good brothe of beef and of othir good flesh & mary bonys do hit in a potte sett hit ovyr the fuyre chop an hare in pecys and do ther to and yf thu wille weshe hym yn the same broth that thu wille boyll hym yn then draw the broth thorow a strayner with all the blod then take caulys & the white of lekys and othyr herbes and ottemele and hew hem small to gedyr and yf hit be an olde hare lete hym boyle well or thu caste yn the wortys yf he [f.58r] be a yonge hare cast hym and thy wortys to gadyr also take a goose of a day and a nyght powdryng chop here & put here in the wortys yn the same maner.

[8.]  Joutys yn flesch days	
Take kawlys & percelly and othir good herbes perboyle hem welle yn watyr presse out the watyr hew hem ryght smalle or grynd hem and yf thu wylte thu may hew a lytylle fat porke ther wyth and grynd hit ther with and temper hit up with swete porke loke hit be sum delle chaungant of the herbes do yt in a pot boyle & halye hit up a lytyll ther with and yf thu wylte thou may draw bredde with sum of the brothe then salt hem and serve hem forth with ribbys of bacon or with fat flesch yf thu wylte and one fysch days thu may perboyle herbes & make hem up in the same maner with broth of fresch fysch or elys with thykke mylke of almondys and sigure & salt and lete non othir lykure come there yn.

[9.]  Lentyn foyles	
Take the same maner of herbes as thu dost to jowtys and onyons clere paryd perboyle hem presse out the watyr do hem yn a potte frye reysons in clere oyle that have be fryed yn byfore and do ther to with a perty of the oyle and boyle hit up with the mylke of almondys and put ther to sugure & salte.

[10.]  Longe wortys	
Take the same maner of herbes boyle peson take hem fro the fyre take out the cleryst and make hem with the same maner of thyngys save sygure and serve hit.

[11.]  Blaunche pore	
Take thyke melke of almondys do yt in a potte perboyle the whyte of lekys tendour presse out the watyre hew hem smalle grynd hem temper hem with the same mylke do to gedyr with sygure and salt boyle hit up yf thu wilte thu mayste alay with payndemayn othir with cromys of white brede draw hem with the same mylke and serve hit forth with salte ele yf thu have hit.

[12.]  Pome perre	
Boyle white pesyn hool hem take hem fro the fyre when they have restyd a whyle then take the cleryst in to a nothir pott then have mylke of almond drawyn up with wyen figes of amely sigure and salte and yf thou wylte reysons fryed w lytyll & do to gedyr boyle hit kepe hit and serve hit forth.

[13.]  Gingaudre	
Take the hedde of hake fysch the sound and the lever do hit in a pott to gadyr make clene the poke of the sayd hake and do hit ther to sethe hit well in brothe of the selfe fisch or fayre watyr tyll hit be tendour then take yt up lay hit on a bord peke a wey the bondys & safe the fysch hole dyse the lever & the sound yf the poke be not tendour y now sethe hit bettyr and do hit to gedyr kut white brede temper hit with the same brothe and wyne draw hit thorow a lyour put yn [f.58v] a pott put ther to poudyr of pepyr gynger and poudyr of canell and a good colour of sandryn set hit on the fyre ster hit when hit boyleth put hit in the fysch and ster hit esely for brekyng and sesyn hit up with powdyr of gynger and a lytyll venyger & salt then lete hytt no more boyle thu may yf thu wilte take the sound and the lever & the poke of the codlyng and make hit in the same manere.

[14.]  Eles yne sorre	
Fle eles chop hem yn gobenys do hem yn a potte with onyons and herbes hew hem to gedyr with hole clowys macys powdyr of pepyr powdyr of canell a grete dele & fayre watyr & draw lyour of bredde with wyn do hit to gedyr sett hit on the fyre ster hit when hit ys boyled y now colowr hit up with sawndrys sesyn hit withe poudyr of gynger venyger & salt and lete hit no more boyle.

[15.]  Pykes or elys in ballocbroth	
Splett pykes scale hem clene & culpon eles small put hem yn a potte put ther to onyons mynsyd grete & herbes sese hem up with a lyour of bredd and put to hem stockefysch put ther to macys & clowys and powdyr of canell y nowe and a lytyll saveryn and put to hem stockfysch a qutte lyk un to and lete the pyke seth in a esy sause & serve hole pykys for lordys & quarters for othir men & culpons loke they be sesynde yn kynde and put broth y now upon the pyke & serve hym forth.

[16.]  Frumente yn lentyn	
Take clene pykyd whete bray hit yne a morter and fanned clene & seth hit tyl hit be brokyn than grynd blaunch almondys yn a morter draw ther of a mylke do hit to gedyr & boyle hit tyl hit be resonabulle thykke than loke thy whete be tendyr colour hit up with safferyn leche thy purpas when hit ys sodyn than ley hitt on dysches by hit sylfe and serue hit forth withe frumente.

[17.]  Pylets yn sarcene	
Take fresch porke or motyn sodyn peke out the bonys hew the flesch small & grynd hit smal yn a morter and temper hit with eyron yn the gryndyng putt ther to pepyr safferyn & salt take fresch broth clene tryed set yt over the fyre in large vessell lete hit boyle then sesyn hit with the same colour then make smal rounde ballys put hem yn a boylyn broth & lete hem boyle ther yn tyll they be y now then take hem up lete hem drye lete thy broth keyl blow of the fat take almondys wesch hem temper hem up with the same broth draw ther of a kynd mylke put the mylke in a swete potte set hit on the fyre put ther to powdyr of pepyr & canell & a pertyon of sawndrys to colour hit sarcene colour loke thy most colour be of hys owne kynde put ther yn clowys macys reysons of coraunce lete hit boyle as thy seyyst that good ys yf hit be tt thike a lay hit with swete wyne and do ther to sugur when thy spycez [f.59r] beth tendour put yn peletys in the same broth ghyf hym atarage of poudyr of pepyr of gynger and vergys & serve forth the pelets with the bruet iij or iiij yn a dysche as a potage for the secunde course.

[18.]  To make Jussall	
Take swete broth of capons or elys or broth as thu may have set hit on the fyre in a brode vessell colour hit with saveryn put sage ther to out grote and saffron breke eyron styr hem well to the eyron and to thy herbes be mellyd to gedyr when hit be gynnys to seth take out thy potstyke and turne ty crud aboute with the scome loke thy fyre be not to hasty wh whene hit ys thorow knyt take hit of the fyr and cover hit & serve hit forth.

[19.]  To make leche lardys of iij colours	
Take clene cow mylke and put hit in iij pottys breke to everych a queantyte of eyron as thu seist best ys to do rede colour with saundres & a nothyr with saveryn the iij with grene herbys put to everych a porcyon of clene larde of fat of bacon well sodyn & pertyd in iij pottys put to salt boyle hem all at ones stere hem well for brennyng yn the boylyng take hem downe cast hem in to a cloth everych a bove other and wynd the cloth to gedyr & presse out all the juse than take hem out all hole and make leches of hem and do iij or iiij leches in a dysch and serve hem forth.

[20.]  To make umbelys of a dere	
Take the umbelys of a dere blod & all perboyle hem in fresch broth then take hem up stale broune crustys of brede in the same broth then cut thy umbelys small & put hem in a potte to the same broth tryyd in a streynour sesyn hym ther with that they be kyndky rennyng do to pepyr canell & tempyr hit up with swete wyne put hit to the umbelys loke thy colour stond by the canell sesyn hit with salt & serve hit forth.

[21.]  Grewel enforsed	
Take merybonys & fresch beef make good gruell ther of than draw hem thorow a streyner take fayre porke tender sodyn peke out the bonys & the senowys & do a wey the skyn grynd hit smal yn a morter temper hit up with the same gruell that ys grownd make hit smothe let hit stond resonabely by the flesshe sesyn hit up with salt & saferyn that sette hym by the fyre lete hym boyle a lytyll and serve hym forthe.

[22.]  Chaudon of Salmon	
Take al the draught of a samon make hit clene as thu may do hit yn a pote [f.59v] and al the blod of a samon ther with boyle that tyl hit be y nowghe yn the broth of the same fysch take hit up hew hit smalle yf hit be a femaule grynde the spaun do hit to gedyr to the broth draw a lyour of white bredde with swete wyne do ther to poudyr of peper & canell sett hit on the fyre stere hit when hit boylez seson hit up with powdyr of gyngyr venyger salt & safferyn thu may serve hit forth yn the stede of potage or els sause of samon.

[23.]  Cokkes of kellyng	
Take cokkes of kellyng cut hem smalle do hit yn a brothe of fresch fysch or of fresch salmon boyle hem well put to mylke and draw a lyour of bredde to hem with saundres safferyn & sygure and poudyr of pepyr serve hit forth & othyr fysch amonge turbutt pyke samon choppyd & hewyne sesyn hem with venyger & salt.

[24.]  Felets yn galentyne	
Take the ribbys of a breste of porke fle of the skyn do the flesche on a broche roste hit tyl hit be almost ynowghe take hit of chop hit yn pecys do hit yn a potte with onyons cut grete wyth clowys hole macyz quibibys do to gedyr & a quantyte of swete broth draw a lyour of paryngys of crystys of white bredde with good wyne and a lytyll blod & alaye hit a lytyll & do ther to poudyr of pepyr a lytyll & a good quantyte of poudyr of canell loke that hit be nott chargaunt sesyn hit up with poudyr of gynger & salt venyger & salt.

[25.]  Leche proven	
Take mylke of almondyes tempyr hit wyth wyn white wyne and take watyr percellye & oynons cut do ther to elys choppyd & boyled do ther yn saferon & hole pepyr & hole clowys seson hit up with powdyr & salt.

[26.]  Numbelys of purpas or of other fysche	
Perboyle the numbelys of purpays & thu wylte sum of the fysch cut hit smalle do hit yn a pott draw a lyour of crustys with brede wyth the same broth & som what of the blod and red wyn do hit to geder yn a potte with powder of gynger clowys and canell boyll hit stere hit seson hit up with powder of gynger venygger and salt. Make numbelys of codlyng in the same maner and of other gode fyssh also & serve them forthe.

[27.]  Purpays yn Galanteyn	
Take purpays do a way the skyn cutt hit yn smal lechys no more then fynger or els take bred drawen wyth red wyne put there to powder of canell powdyr of pepyr boil al seson hit up wyth powder of gynger venegre & salt.

[28.]  Purpays or Venyson in broth	
[f.60r] Take chikenys of purpas and more of the fysch yf thu wylte chopp hit in pecys with onyons & herbes cut grete & hole clowys & macys powdyr of pepyr & canell & do to gedyr in a pott wythe fayre watyr or with broth of the fysch and with a perty of wyne boyle hit up yf the fysch be goode hit wille a lay hit sylfe or els draw a lytyll lyour of crustys & do ther to poudyr of gynger & salt and make venyson in broth in the same maner.

[29.]  Hare yn cyve	
Smyte a hare in small pecys perboyle hem yn swete broth with hys own blodd cast hym yn a cold watyr peke hym clene do hym yn a pott claryfyd claryfye the broth clene do ther to onyons & herbes mynsyd take hole clowys macys & powdyr & draw ther yn a lyour of crustys with rede wyne boyle hit tyl hit be ynowghe sesyn hit up with powdyr of gynger venyger & salt & loke hit be a good colour of blod.

[30.]  Hare yn papald	
Take a hare chop hym pecys perboyle hym yn watyr claryfe the broth put to thy flesch boyle hyt seson hit up with douce poudyr & salt take losyngez of past frydd of wafrons cowch hem in a dysches & poudyr the sewe a boyvyn.

[31.]  Hare yn talbut	
Choppe a hare yn pecys perboyle hym yn good broth with hys owne blode trye the flesch yn a potte grynd almondys unblaunched tempyre hem up with the same brothe & put mylke there to and do therto onyonys perboyld hole spicer and powdyr for the sesyn hit up poudir and salt a quantite of wyne and a lytil sugur.

[32.]  Conynggez in grave	
Perboile conyngges in gode brothe take them up smyte them in peces make hem clene do hem in a pott with hole clowis macys & onyons y cut somedel grete in pouder blaunche almondys grynd hem & draw up withe the same brothe a thike mylke & do to gedyr suger boyle hit loke hit be salt messe hit forthe cast ther on a dragge of clowys macys a mynsyd gynger and blaunch poudyr.

[33.]  Conynggez in Cyve	
Chop conyngys in pecys do hem in a pott take onyons and good herbes y choppyd to gedyr boyle hem up in swete brothe do ther to poudyr [f.60v] of pepyr make a lyour of paryngys of crustys of swete bredde drawyn with wyn and a lytle blode alay hit up but a lytyll do ther to poudyr of canele a grete dele sesyn hit up with poudyr of gynger wenggur [vinegar?] & salt.

[34.]  Conyngges yne clere broth	
Chop conyngys in pecys wesche hem clene do hem yn a pott put ther to clene broth & rede wyne boyle hem till they be y nowghe loke hit nowght much of the broth sesyn hit up with poudyr of gynger a grete quantyte and vergyes and draw hit thorow a streynoure loke hit be salt & serve hit forthe.

[35.]  Oysters in grave	
Schelle oystrys in to a pott and swette ther with put ther to fayre watyr perboyle hem take hem up put hem yn fayre watyr peke hem clene blaunch almondys grynd hem tempyr heme up with the same broth draw up a good mylke do hit in a pott with onyons and hole spycez and a lytyll poudyr of sygure boyle hit to gedyr & doo the oystres ther to & serve hit forth & caste ther yne youre dragge of hole spicys a bovyn & blaunche poudyr.

[36.] Oystres yn Cyve	
Shele oystrys perboyle hem in fayre watyr and the selfe owet & wasch hem yn fayre watyr pyke and trye the broth thorow a streynoure do to gedyr make hem up as thy dyd the conyngys al save the blod & colour hem with saunders.

[37.] Chikens in gretney	
Boyle chikens in broth good broth and rese the thyys and the wyngys & the brestys take mylke of almondys unblanched draw up withe the same brothe & poudyr of canell & a perty of wyne sygure saffron & salt do hit to gedyr yn a pott set on the fyre stere hit when hit boyles sesyn hit up with poudyr of gynger & vergeus lay the chikenys hote yn dysches have yolkes of eyron sodyn hard & fryed a lytyll couche on a boute the wyngez & the thyes.

[38.]  Creteyney	
Take capons and othir fowlys perboile hem dyse hem cast hem yn a pott with cowe mylke & boyle hit ther withe drawe payndmayne withe som of the mylke and put to gedyr take sodyn eyron hew the white & cast ther to sesyn hit up with poudyr sigure & safferyn & salt and a ley hit up with yolkes of eyron sodyn hard & frye hem a lytyll ley hem in disches poure the sewe a bovyn and floresch hit withe anneys in comfite.

[39.]  Capons yne conceps	
Take capons halfe rostyde do hem yn a pott put ther to swete broth & a perty [f.61r] of rede wyne stew hit up to gedyr that hit be ynowghe trye the brothe yf thu wylte thu may do ther to a lytyll lyoure of payndemayn take eyron sodyn harde hew the white do ther to sigure safron & salt set hit on the fyre when hit boyles a lay hit up withe yolkes of eyron loke hit be rennyng sesyn hit up withe poudyr of gynger & vergeys a rese the thyys & the whyngez & the brestz of the capons loke that they honge by ley hem yn disches plante hem withe hard yolkes of eyron and poudyr & the sewe a bovyn.

[40.]  Chikens yne caudell	
Take chikens & perboyle hem yn good licoure tyl they be ynowghe coloure the brothe with safron take up the chikens rese the whyngez and the thyys & the brestys a ley up the broth with yolkez of eyron in the maner of a caudell sesyn hit up with sygure & salt couche the chikens yn dishches & dresse the sewe a bovyn & strew on poudyr of gynger & serve hit forthe.

[41.]  Soupes	
Take marye do hit yn a pot with hony poudyr of pepyr poudyr of gynger canell & a leye hit take brede cut hit yn gobettys tost hem couche hem yn dysches loke thy syryp be salt ghyf hit a colour of safron and serve hit forthe.

[42.] Chaudon of Veel	
Take the bowels of veel make hem clene seth them in fresshe brothe cut hem smalle take pouder and wyne or veneger and alay hit with brede take past of flour of whete and make pelettez and them in grece and put to geder.

[43.]  Chaudon of Pigges fete	
Take swynes fete clene scallyd the groyne and the erys boylid in fresshe brothe take hem up kut them smalle do hit in a potte trye the brothe drawe a thyn lyoure of white brede and wyne and put hit to gedire and make a thyn foyle of past cutt yn smale pelettez frye them seson them up wyth pouder of pepire and safron and salt and do the pelettez hote in dysshes and do the sewe a bove.

[44.]  Bonse desire	
Take blaunche almondez grynde them drawe them up wyth swete brothe and swete wyne do ther do a quantite of white sugur do hit in a pott and cast ther do take porke wel sodyn tender and grynde hit smalle and medill hit wyth yolkys of eyron pouder and salt and make pelettes ther of [f.61v] the gretnys of the yolke have a bature of yolkes of eyron & paryd floure turne the pelets ther yn take hem frye hem rolle hem up in a panne that they may be round lay ham hote yn dysches dresse the sewe a bovyn loke hit be renyng and on do the fisch dayes thou may withe pike haddok or codlyng do in the same maner.

[45.]  Bruet of lumbardy	
Take hennys chikens conyngys or othere flesch sodyn do hit in a morter do ther to mylke of almondys do ther in pepyr and alay hit with bredde & do ther in yolkes of eyron sodyn hard growndyn & drawyn up withe percelly & do ther to a lytyll grece or claryfyd boture or the fat of porke & sesyn hit up with poudyr salt & venyger & make hit rede as blod.

[46.]  Bruet of Almayn	
Take beef or porke chopyd in pecys cast hem yn a pott grynd almondys draw hem with swete brothe & put hit yn the flesch boyle hit & put ther to poudyr of pepyr & sygure when hit ys yboyled y nowghe sesyn hit up with poudyr of gynger & vergeys & coloure hit al rede as blode with.

[47.]  Bruet of Spayne	
Cut venson yn longe leches & frye hem or rost hem with poudyres weshe hem in wyne take sygure & mylke of almondys clowys macyz and quibibis boyle hit to gedyr & seson hit up with poudyr & venyger.

 [48.]  Bruet roos	
Take the flesch of a roo chop hit perboile hit trye hit and do hit yn a potte take the same broth or othir swete broth draw thorow a streynour & put hit to flesch with onyons ande herbis & hole clowys macys & quibibis & boyle hit & yf be nede alay hit with crustys or els with white brede & with a lytyll of the same broth & of the same blod colourd with safron salt & with poudyr of pepyr & more of canelle & serve hit forth make al othir sewys in the same maner.

[49.]  Chikens yn bruet	
Take chikens colord & trye the broth in til a pot wyn & sygure do ther to & seson hit up with poudyr of gynger vergeys & canelle that ys drawyn thorowz a streynour & colour hit with saffron.

[50.]  Stewe lumbard	
Take porke rost hit chop hit and do hit yn a pott & wyn & sygur & hole onyons clowys gynger saffron & saunders & almondys fryyd & temperyz hit up withe poudyr of gynger galentyn & canell coloure hit with saffron & saunders the chese and other stewyd lumbardys grynd almondys draw hem up with swete broth take veele & porke & pare hit clene from the skyn hew hit smalle grynd hit & medyl hit with mynsyd datys reysons of corans and [f.62r] and gode powder stere hitt welle when hit boyleth make hitt in pelettz as grete as a plome sette the mylke on the fyre styre hitt wel when hitt boylyth cast in the pelettez and lette hit stewe up on the fyre and do the to powdir and salt and serve hyt forthe.

[51.] Stewy colops	
Take colops of venyson rostyd do hem yn a pott do wyn ther to hole spycez & poudyr of pepyr & canell boyle hit up weth a perty of swete brothe sesyn hit up with poudyr of gynger & venyger & serve hit forth.

[52.] Bruet tuskyn	
Take broth of capons & of marybonys & of othir goode flesch do hit yn a pott chop chikenys yn pecys and herbes & hole clowys macys poudyr of pepur do hit to gedyr set hit on the fyre grynd porke & wele rawe with yolkes of eyron sodden hard put ther ro reysons of coraunse poudour& salt & saffron & medyl hit to gedyr & set hit on the fyre & when youre pott boylez make hit in pelets as grete as notys cast hem yn the boylyng & coloure hit with juyse of percelley & of othir good herbes boyle hit up & put ther to a lytyll good wyne sesyn hit up with poudyr of gynger & venyger & serve hit forth.

[53.] Bruet sarcenes	
Take venyson boyle hit trye hit do hit yn a pott take almond mylke drawyn up with the same brothe cast ther yn onyons & a ley hit up withe floure of rye & caste yn cloves aftyr the boylyng take hit don sensyn hit up with poudyr wyn & sygure & coloure hit with alekenet.

[54.] Bruet of kedes	
Take a kede welle chopyd perboyled & tryed do hit yn a pott take almondys & do ther to that ys draw up wyth fresche broth do ther to hole cloves & aley hit up with floure of rye & do ther yn grece and aftyr the boylyng sesyn hit up with venyger poudyr of pepyr gynger & canel & sygure & salt & cast ther to.

[55.] Blaunch Bruet	
Take hennys or porke rostd & chopyd do hit yn a pott do almonde [f.62v] mylke ther to aley hit up with floure of rye do ther yn a lytyll broth & a quantyte of wyne clovys & macys & sesyn hit up with venyger & pouderes & a lytyll sygure strenyned with alekenet.

[56.] Sauce sarcenes	
Make a thykke mylke of almondys do hit in a pot with floure of rye safrone gynger macys quibibis canel sygure & rynse the bottom of the disch with fat broth boyle the sewe byfore & messe hit forth.

[57.] Veel in bucnade	
Chop vele in pecys do hit in a pot do ther to onyons cut grete & herbes & good pouderez clovys macyz sygure safron & salt & boyle hit with a lytyll swete broth than put ther to good cow mylke boyle hit up with yolkes of eyron lete hit be rennyng & serve hit forth & make hit with cowe mylke in this maner a fore sayd & thu mayste make hit with almond mylke in the same maner and when hit ys boyled sesyn hit up withe poudyr of gynger & vergeys.

[58.] Pynonad	
Take mylke of almond drawyn with swete broth do ther to pynes a grete dele then take wardons quinsys & costardys sodyn & groundyn and drawyn thorow a streynour withe wyne & good pouders do to gedyr boyle hit serve hit forth.

[59.] Kyd stewyd	
Take a kydde & yf thu will thu may roste hit a lytill or also chop hit raw in pecys do ther to onyons & herbes & swete broth & wyne hole clovys macys & othir pouderys & stew hit to gedyr sesyn hit up with the same gynger or galentyn & with a lytyll lyour of bred safron & salt & serve hit forth.

[60.] Stewyde pertrych	
Take a pertrych or a woodecoke drawyn wasch hem clene chop hem with hole pepyr couche hem yn a pott of erthe do ther to datez y cut grete & reysons of corawnce & wyn & as muche of swete broth & do ther to salt stop the pot set hit on a cole of fyre when hit ys y boylede y nowghe sesyn hit up with poudyr of gynger & vergeys & do ther do a lityll colour of safron.

[61.] A losed beef	
Take lyr of beef cut hit in lech lay hem a brode on a borde take the fatnes of motyn or of beef herbys & onions hewyn smal to gedyr & strew hit [f.63r] on the leches of beef with poudyr of pepyr & a lytyl salt & rol hit up ther yn put hem on a broch rost hem yf thu wilte thu may endore hem & make hem a service or els put hem in wyn and halfe so much of fresch broth & do hem in a pot to gedyr with hole clovys macys herbes & onions hewyn small with poudrys safron & salt aley hit up with sause gynger or galantyn stew hit to gedyr and serve hit forthe for a sewe.

[62.] Pyke in sauce	
Dyght a pyke and take the pouch and the fee seth hem in halfe wyn and halfe watyr cast ther to perceley onyons mynsyd smal lete the onyons & the herbes boyle to gedyr & seth the pyke sause & as hit sethyth blow of the grane & cast hit to the pouch & the fee and take payndemayn or othir tendyr bredde & cut hit in the maner of brues & tost hit on a rost yryn then minse the pouch & the fee but fyrst boyle sause gynger with the pouch and the fee to aley hit with al & cast ther to a good quantite of poudyr of gynger salt & safron and a good quantite of vergeus then cast thy brew in to a charger & the pyke a bovyn & cast the sauce of the pouch & the fee uppon the pyke in dysches & serve hit forth.

[63.] Turbut rostyd in sauce	
Cut a way the fynes of the turbut & cut the fysch in maner of a hastelyng put hit on a rounde broche when hit ys halfe rostyd cast ther yn smal salt take vergeus or venygger & wyn & poudyr of gynger & a lytyll canell & cast ther on in the rostyng & have a vessell ther undyr to kepe the styllyons down & cast hit on aghen when hit is rostyd ynowghe hete the same sause & cast hit on the fisch yn dischys al hote.

[64.] Salmon rostyd in sauce	
Cut a salmon yn rounde pecys roste hem on a roste yryn take wyne & poudyr of canell & draw hem thorow a streynour & minse onyons small & do togedyr boyle hit take venyger or vergeys and poudyr of pepyr gynger & salt & do ther to ley the samon on disches & poure the syrippe a bovyn & serve hit forth.

[65.] Brawn in confyte	
Seth fresch brawn till hit be y nowghe than paryt grynd hit in a morter temper hit up with almond milke draw hit thorow a streyner into a pott do ther to sygire & poudyr y nowe of clovys let hit boyle take floure of canell [f.63v] and poudyr of clowys a god quantite do ther to boyle hit do ther to poudyr of gynger take hit oute of the pott & do hit in a lynnyn cloth & presse hit ther yn than lech hit fayre but nott to thynne then take ribbys of a bore al bare & shote hem endelong thorow the leches & serve forth a lech or ij yn a dysch.

[66.] Leche Lumbard	
Boyle datys in swete wyne grynd hem draw hem with th same wyne as chargeaunt as ye may do hem yn a pott with sygure boyle hit put ther to poudour of gynger & canell a grete dele stere hit welle to gedyr yf be nowghte styfe ynowghe put ther to hard yolkes of eyron or gratyd bredde or els thu may boyle brawn & draw hit thorow a streynoure with out any lycour in the boylyng do hit to gedyr also thu may do with al maner of lech lumbard that thu makyste and yn lentyn tyme thu may have of sundez of stockfisch when hit ys boyled take out of the pott do hit on a bord presse hit to gedyr when hit ys colde cut hit in brede leches & serve hit forth a lech or ij in a dysch & poudyr a lytyll clarre aboven.

[67.] Tayle	
Take a lytyll milke of almonds drawyn up with wyn & do hit in a pott do ther to figes reysens & datys cut and sygure & good pondys boyle hit up colour hit with safron & messe hit forth.

[68.] Blaunche de sorre	
Blaunch almonds grynd hem draw hem with swete broth make a thike mylke take brawn of capons tendyr sodyn hewyn small & grounden & temper hit up with sume of the mylke & put ther to sygure y nowghe & boyle hit as mortrus take sume of thy milke boyle hit & cast hit on a cloth as crem & have out clene the watyr & putt hit in to that othir & a ley hit up ther with put ther to a cupfull of swete wyn loke that hit be salt & serve hit forthe and on fisch days take pyke or haddocke wel sodyn or codlyng & do awey the skyn & the bones & make hit in the same maner as thu dedyst the othir & draw thy mylke with the broth of fresch congure.

[69.] Blaw maungere	
Take a thike mylke of almonds blaunched & drawyn up with fayre watyr grynd ryce draw hem with the milke take brawn of capons fesauntes or of pertrysch sodyne tendyr & tesyd smalle put ther to sygure & salt loke hit be stondyn & dresse hit forth as ryse cut almonds in lenye frye hem a lytyll & medyll hem with sygure & plant clovys a bovyn and on fysch dayes take pyke or haddoke welle sodyn & pyke the fysch for the bones & rubbe hit in a streyner with youre hond that hit be [f.64r] smalle and do hit in the stede of fysh.

[70.] Blaunch Doucet	
Take brawn of capons groundyn & drawyn up with wyne & do hit in a pot with a lytyll hony or sygure and aley hit with almonds & poudyr of gynger & couch ther on yolkes of eyron and on fysch dayes take perche pyke or haddok or othir good fysch worch hit up in the same maner & make pelett of past & put ther on as thu dost yolkes of eyron.

[71.] Chikeney	
Do almonde mylke yn a poot take cornels of okekornes rostyde grynd hem draw hem with wyn or ale do ther to a grete porcyon of sigure saundres & safron & othir poudrs & seson hit up with poudres & the schelles & set a bovyn.

[72.] Blanke desire	
Take yolkes of eyron sodyn hard & safron & bred growndyn with cow milke boyl do ther to white of eyron cut smal & spyndez of porke corven ther to aley hit a lytyll with raw yolkes of eyron.

[73.] Dage	
Take porke groundyn & ryse cryndd & do hit in a pott with broth of the same porke with saundres poudyr & sygure sesyn hit up with venyger when hit ys y dressyd cast on almondys fryed & cuttyd gyngour mynsyd & poudyr of gyngour.

[74.] Sypers	
Take porke sodyn grynd hit temper hit up with milke of almondys drawyn withe broth & a perty of wyn or els a lytyll venyger do ther yn fygez & reysons of coraunce sigure & safron & salt boyle hit up with yolkes of eyron when hit ys y boylyd do yn poudyr of gynger & messe hit forthe as mortruys & cast drage a bovyn.

[75.] Floreye	
Take flourys of rosys wesch hem & grynd hem with almond mylke take brawn of capons groundyn & do ther to loke hit be stondyng cast ther yn sygure & cast ther on the leves of floure of the rose & serve hit forth.

[76.] Creme boyled	
Take swete creme of melke do hit in a pott do ther to butter clearyfyed set hit on the fyre stere hit when hit boyles have yolkes of eyron drawyn thorowgh a streynour in to a boyle & put boylyng coem ther to [f.64v] with a ladyl styr hit well for quallyng & put hit in the pott a ghen & yf be nedd gheve hit a lytyl more of the fyre loke hit have white sygure y nowghe & of the batture also loke hit be standyng as mortrues & coloure hit with safron loke hit be salt messe hit forth and strew on poudour of gynger.

[77.] Lyed mylke	
Take cow mylke & sugure do hit on a pott set hit over the fyre whan hit boyleth a ley up with yolkes of eyroun & loke hit be rennyng & not to chargeaunt take whete brede & cut hit on chyves do hem yn disches loke thy mylke be salt & poure hit a bovyn.

[78.] Moretruys of wresch fysch	
Take hound fisch haddoc or codlyng sodyn pyke hit clene fro the bonnys take a wey the skyn grynd the lyver ther with grynd almonds with fresch fisch broth make a good mylke of almonds y blanched temper up the fisch ther with take payndemayn gratyd or sigure ther with set hit on the fyre when hit boyleth loke hit be stond[ing] messe hit forth & strew on blaunch poudour.

[79.] Mortruys of flesch	
Take brawn of capons & porke sodyn & groundyn tempyr hit up with milke of almonds drawn with the broth set hit on the fyre put to sigure & safron when hit boyleth take som of thy mylke boylyng from the fyre & aley hit up with yolkes of eyron than hit be ryght chargeaunt styre hit wel for quellyng put ther to that othyr & stere hem to gedyr & serve hem forth as mortruys and strew on poudyr of gynger.

[80.] Blaunch mortruys of fisch	
Take haddok codlyng or thornebak sodyn pyke out the bonys do a way the skyn grynd the fisch make a mylke of almonds y blaunchyd & temper up the fisch ther with take payndemayn gratyd & sigure ther withe set hit on the fyre whan hit boyleth loke hit be ston messe hit forth & strew on blaunch poudyr.

[81.] Blaunch mortruys	
Take brawn of capons pertriches or fesaunts sodyn tendyr hewe hit small on a bordd grynd hit take a mylke of almonds yblaunchid & do as dost with the fysch.

[82.] Paynd foundow	
Take bred frye hit in grece or yn oyle put yn rede wyne & grynd hit with reysons & draw hit with claryfyed hony & gryre [gleyre] of eyron & watyr scom hit clene & put hit to that othir do ther to clovys macez & gynger mynsed [f.65r] & good poudyr & salt loke hit be stondyng & floresch hit with anies in confite.

[83.] Caudell	
Draw yolkes of eyron thorow a streynour with wyne or with ale that hit be ryght rennyng put ther to sigure safron & no salt bet well to gedyr set hit on the fyre on clene colys stere welle the bottom & the sydys tyl hit be ynowghe scaldyng hote thu shalle fele be they when hit begynnys to com then take hit of and styre alwey fast & yf be nedd alay hit up with som of the wyne or yf hit com to hastyly put hit in cold watyr to mydsyd of the pot & stere hit alwey fast & serve hit forth.

[84.] Caudell fery	
Draw yolkes of eyron thorow a streynour take a thyn mylke of almonds draw yn with bastard or with osey or with swete wyn set hit on the fyre stere hit well when hit ys at the boylyng have yolkes of eyron in a bolle drawyn thorow a streynour let wyn ther to & stere evermore welle for quellyng tyl hit be aleyed so that hit be stondyng if outzlef[?] of the wyn kepe hit put thy caudell in to the pott & yf hit be nede set hit on the fyre steryng alwey make hit nowghte to hote for quellyng yf hit be chargeaunt aley hit with the remenant of the wyn dresse hit as a stondyng potage and strew on blaunch poudyr thu mayst yf thu wilt draw payndemayn & make hit up in the maner or thu mayst yf thu wilt set clene wyne at the fyre & when hit ys at boylyng have yolkes of eyron drawyn thorow a streynour in to a bolle put wyne ther to sygure & safron loke hit be stondyng serve hit & strew on blaunch poudyr.

[85.] Charlet	
Do cow mylke in a pott have porke sodyn tendyr or of a loyn of vele hew hit smal do ther to safron & salt set hit over the fyre when hit ys at the boylyng have yolkes of eyron drawyn thorow a streynour put ther wyne or ale bet hit to gedyr put hit to the mylke stere hit when hit begynnys to a ryse set hit fro the fyre let hit crud well serve hit forthe iij or iiij leches in a dysch with the wheye yf thu wylt have hit in for sayd ley hit over a cloth over a bord & presse hit to gedyr lik thes y hav out cut hit in levys or smal pecys & ley iij or iiij in a dysch grynd almonds unblaunched & draw up a thike milke with wyne put to poudyr of gynger safron canel & sigure a grete dele sawndres & salt hole clovys & macys & set hit over the fyre stere hit when hit ys at boylyng take hit of & poure over the charlette. [f.65v]

[86.] Perys in confyte	
Take hony boyle hit a lytill do ther yn sigure poudyr of galentyn & clovis brucet[?] anneyce safron & saundris & cast ther yn the peris sodyn & paryd & cutt in pecys & wyn & venyger sesyn hit up with poudyr of canell so that be broun ynow [m?]ake whentheses in the same maner al but venyger & put ther to clovys & macys and ys thu will take datys mynsed & do ther to & colour hit with safron.

[87.] Perys in composte	
Take wyn & a grete dele of canell with sygure set hit on the fyre lat hit not boylyng draw hit thorow a streynour leche datys thyn & do ther to in a panne or in a pott aley hem with chard quyns & salt loke hit be doucet & chargeaunt do hit out of that vessell in to a trene vessell & let it kele pare smal reysons take trydd gyngour paryd & temper hym ij days or iij in wyne & aftyr ward ley hym in claryfyd hony cold a day and nexte than take the reysons out of the hony & cast ther to perys in composte & serve hit forth with the syrip al cold.

[88.]  Perys in Syrup	
Boyle wardons that they be somdell tendyr pare hem cut hem yn pecys take canell a grete dele draw hit thorow a streynour iij or iiij tymys with good wyn in a pott do ther to sygure a grete dele poudyr of gynger anneys clovis & macys and yf thu wilte datys mynsyd & reysons of coraunce set hit on the fyre when hit boyleth cast yn the perys lete hem boyle to gedyr when hit ys boyled y nowghe loke hit be broun of canell & put ther to poudyr of gynger a grete dele loke hit be somdele doucet & serve hit forth.

[89.] Brawn ryal brawn sypres brawn bruse	
Take fresh brawn boyle hit in fayre watyr till hit be tendour blanche almondys grynd hem draw hem up with the same broth & a perty of wyn as hote as thu may than make thu milke hote & do thy brawn in a streynour hot & draw hit with the mylke hott do ther to sygure a grete dele venyger set hit on the fyre boyle hit salt hit do hit in a vessel when hit ys cold yf thu nowte have hit out of the vessel with out hote watyr or a ghenst the fyre ley a cloth on a bord & turne the vessell upsodowne ther on & schake the vessell that hit falle oute cut ther in the lech & serve hit forthe iij or iiij in a dysch & strew on poudyr of gynger or paryd gynger [f.66r] mynsyd with anneyce clovys macys & annys in confite yf thu wilt thu may draw som ther of with the same broth & with a perty of wyne with out mylke colourd as bryght as lambur with any colour safr saffron hem when hit ys cold & floresch that othir ther with or els thu mayst cut that othir hit in leches as thu doste that othir & serve hit forth in same maner or thy may turne hit in othir colour yf thu wilt have a grene draw hit with mylke of almonds in to a morter & safron ther with or els put safron when hit ys growndyn muche or lytyll aftur thu wylt make thi colour & colour hit ther with when thu takysthit from the fyre & do ther with as thu dedyst with the todyr and yf thy wile thu may do ther yn poudres or thu may put ther yn a grete quantyte of canell & of gynger & of sawndres to make hit brown & serve hit forthe in the same maner or yf thu wilt thu may take tursele & wesch hit & grynd hit well in wyn that thu sesonyste hit up withe and when hit ys boylyd coloure hit up with bloure sangueyn whethir thu wilt & do ther with as thu dedist with the tothyr or thu may yf thu wilt when thu takyst hit fro the fyre & have al seson hit have brawn sodyn tendyr & when hit ys cold cut hit in leches or dyse hit & cast hit in the pott & stere hit to gedyr & put hit in to that othyr pott vessell when hit ys cold lech hit & do ther with as thu dodyst with that othir & serve hit forth.

[90.] Brawn ryall	
Take the soundes of stokfisch dry & lay hem in watyr iij days & every day change the watyr than take hem up & lay hem on a bord & scharpe hem clene withe the egge of a knyf wesch hem & sethe hem in fayre watyr then take hem up & sethe hem in broth of fresch fysch as of conger til they be tendyr or als in the same watyr and put ther to elys to amend the broth then take blaunch almondys grynd hem with the same broth hote & make up the soundes & grynd hem wyth the same broth & yf thu wilt thu may take som of the elys ther to & temper hem up with the broth hote draw hit as hote as thu may suffyr thy hond ther yn thu mau make hit in al maner as thu makyste brawn of flesch. And yf thu wilt seson hit with the white of eyron breke hem at the grete ende & do out al that ys in the eye wesch the shell drye hem & sett hem on the salt upryght & put ther yn som of the white braune take som of the same braun colourd with safron & medlyd with poudres put ther yn pepenys of the gretnys of a neye yolke & fil hit with [f.66v] the braun that hit stond full when hit ys cold peyl of the shyll set hit in salt as eggez or in crispis and pych hem with clovys a bovyn iiij or v & fill up with blaunch poudyr & serve hem forthe in the stede of egges in he same maner thu may do with brawn in flesch tyme or thu may yf hit somdell of poudyr of gynger & chaunge the colour as thu dedyst braun in flesch tyme.

[91.] Betrayn yn lentyn	
Take the braun that thu makyst yn lentyn do ther to poudyr of pepyr poudyr of clovys & poudyr of canell a grete dele loke hit be broun of saunderes yf thu wilt take blaunched almonds & dyse hem in a perty of wyne & a perty of venyger & do to gedyr when hit boyleth put hit out in to a nothir vessell when hit ys cold lech hit serve hit forth as thu doyst braun ryall.
[92.] Betreyn in flesch tyme	
Take calves feet clene scalyd set hem in wyne & a perty of swete broth that thay be tendyr take hem up on a bord pyke a way the bonys kep som for senewys hew hem al to gedyr grynd hit temper hit up with the self broth do hit in a pot dyse the senewys blaunch almond and poudyr of pepyr poudyr of clovys & a lytyll poudyr of canel a grede dele of saundrys & yf thu wilt of safron a lytyll set hit on the fyre & when hit boyleth put ther to yolkes of eyron dysyd smal & poudyr of gynger venyger & salt put hit on a vessell when hit ys cold leche hit & serve hit forth.

[93.] Storgeon for sopers	
Take calvys fete & flesch of the hed & the longes sodyn tendyr hew hem smal tempyr hem up with the same broth or yf thu wylt thu may gnde [grind?] hit & tempyr hit well and strew on foulys of percelleye & do ther to poudyr of pepyr poudyr of clovys yf thu wylt & salt & boyle hit to gedyr & ley hit on a clene bord & kepe hit well to gedyr that hit ren nought a brod when hit ys cold cut hit in leches do venyger yn boyle onyons mynsyd & foules of percelleye & poudyr of gynger ley the leches ther yn & when thu sendyst hem ley ij or iij in a dysch & somdell of the sauce ther with.

[94.] Cold lech viaund	
Take quynses boyled pare hem pike out the buyst cut hem yn pecys do hem in a pott of erth do ther to white grece that hony or sygure ys put yn & aley hem up with hony claryfydd & raw yolkes of eyren & a lytyll almond mylke do ther to poudres of safron & lech hit fayre.

[95.] Lech lumbard	
Claryfye hony put ther to poudyr lat hit boyle longe put ther to almonds [f.67r] cut smal and gradyd bred that hit be chargeaunt stere hit well to gedyr lat hit nought boyle to longe for brennyng of the almondys take gratyd bred & strew on a clene borde take hit out of the pott & lay ther on & strew on more gratyd bred and couch hit to gynger gedyr that hit ren nought a brod when hit ys cold cut hit in brod leches & serve forth ij or iij yn a dysch & strew on poudyr of gynger If thu may hete hit have smal konenys by fore & poure hit ther yn & serve hit in the stede of cold bakemete or yf thu wilt poure hit by hit sylf and crem of almonds or els mylke a stondyng potage of quynsys or of fruet colourd yolow & fil hit up that othir syde & strew ther on anneys in confyte & othir dragge what thu wylte & serve hit forth cold.

[96.] Cold bruet of rabets	
Grynd reysons or datys draw hem up with osey put ther to creme of almond & poudyr of canel a grete dele drawyn with swete wyn poudyr lumbard poudour of greynez & poudyr of gynger & a lytyll of venyger a swete sygure set hit on the fyre when hit ys boylyng take hit of & put hit in a boll have rabets boyled & that in good broth & salt take hem unlace hem by the bake fro thy bonys on both sydes ley hem in a sewe serve hem forth ley hem in dyshys & poure on the sewe ther to serve hit forth & yf thu wylt thu may chop hem in pecys & yf thu have chikenys reys the whynges & the thyes of hem kepe hem & chop the body & when hit ys in the sewe serve hit forthe in the same maner as sewe qyall.

[97.] Dyvers desire	
Grynd reysons draw hem up with osey othir with swete wyn that hit ve somdele thyn do hit in a pott mynse datys & do ther to & reysons of coraunse clovys macys poudyr of pepyr & poudyr lombard & sigure take pyggez clene y schallyd or kede or lomb or konyng or chikenes choppyd small in pecys & frye hit & do hit to gedyr boyle hit & sesyn hit up with poudyr of gynger & salt & yf thu wilt take venyger & make hit egyr & serve hit forth & yf thu wylt grynd almondes & do in the same maner & coloure hit with turnesole othir let hit be white whethir thu wilt and yf thu may make past of eyron & paryd floure make yn thy foyle & boyle hit in small pelets or els in pelys & fry hem in white grece lat the flesch be out & when the sew boyleth do hit ther to & serve hit forth or yf thu wylt make foyles of past & couche ther yn foyl flesch of capons & porke sodyn & groundyn & seson hit up with poudres & salt make pelets ther of eche [f.67v] pelet as grete as a fynger loke hit be well y closyd & frydd put hit in dysches & poure the syrip abovyn & let no venyger come ther yn yf thu wilt have a stondyng potage ther of draw hit more chargeaunt & draw hit forth as mortrewys that thu makyst of reysons & of the same colour as that othir ys before & do parte the othir in the dysches and yf thu wylt make ther of a bakyn thu may put everych of them by hem sylf or els depart that on with that othir & serve hit forth whethir thy wylt hote or cold & strew ther on a dragge of paryd gynger mynsyd & anys in confite & blaunch poudyr & serve hit forth whetyr hit be in the forme of potage or of bakyn mete in what kind that thu wylt thu may hit & a ley hit with yolkes of eyron yf thu lyst aftyr the boylyng take som of the same & set hit on the fyre yn a pott & at the boylyng have yolkes of eyron drawn thorow a streynour in to a bolle & poure yn the wyn softely & rennyng & stere hit s fast in the bolle for quellyng & loke that hit be ryght chargeaunt of yolkes & put hit in to that other sewe that ys made by fore ster hit well to gedyr do hit forth loke no venyger come ther on loke hit be doucet & som dele bytyng of the poudres and yf thu wilt make hit of fisch thu mayse in the same maner as thu dedist the flesch take calvour samon base & melet splattyd & choppyd in pecys & frydd & do ther with as thu dost with the flesch or take a perch or els haddok or base sodyn pike out the bonys grynd hit & medyll hit with good poudres & salt & make hit in rounde pelets than have a batire of mylke of almondys put the pelets ther yn take hem up & frye hem yn hole rolle hem rounde ley hem in disches & poure the syrip a bovyn and yf thu lyst thu maist do with flesch yn the same maner.

[98.] Viaund ryall	
Grynd reysons draw with bastard clare osey or othir swete wyn the best thu may gete take datys cut grete reysons of coraunce clovis macys pynes & floure of canel yf thu have hit pure hit in a pot & som of the good wyn ther with when hit ys boyled y nowghe take the syrip of the resons & the creme of almonds & past ryall & pynad and gobet ryal & gynger in confite & claryfyd quynsys or chard wardys poudyr poudyr of canell do al thes to gedyr yn a pot set hit on the fyre stere hit wel when hit ys at the boylyng take hit of loke hit be doucet and that hit have y nowgh of poudres & somdell of salt deresse hit forth as a flate potage & yf thu serve hit forth colour hit with blossemys of safron have fisch braune sodyn tendyr & draw yn thorowgh a streynour & colour hit with safron that hit be as brythe as lambur when hit ys cold floresch the sewe ther with in dysches & serve hit forthe.

[99.] Mawmene ryall	
Grynd reysons & draw up in the same maner of wynes as thu dydist that othir by [f.68r] fore put ther to crem of almonds do hit in a pot take al kyndes of hote spyces as thu didist to that othir & parid gynger & datys cut & sygure claryfyed & put hit in a pot to gedyr with some of the wyne & boyle hit with some of the same wyne to gedyr & take hit of & put hit to gedyr to that othir & put ther to poudyr of canell poudyr of gynger of lumbard & othir good poudres set hit on the fyre stere hit well when hit ys at the boylyng take hit of loke hit be doucet & yf hot have any of poudyr loke thu have brawn of capons fesauntes or pertryggs sodyn tendyr & tesyd small put ther to lat hit be nought stondyng loke hit be brown of canell saundres & safron & messe hit forth as a flate potage & florysch hit with sygure plate strewyd uppon when hit ys boyled loke no leve of the fyre ryse aboven the viaunt ryall for brennyng of the sewe.

[100.] Gely on fysch days	
Splat pekys & tenches chop hem in small pecys & draw smal perchys fle elys chop hem & do to gedyr in a pan & boyle hoit with rede wyne take hit up ley hit on a clene cloth or on a clene bord pyle out the bonys strip the sknyn kepe the pecys hole couch hem in dischys the pyke & the tenche to gedyr & the gobenys of the elys & stryp the skyn a wey of the perchis & couch hem put one in a dysch & othir charge nowght thi dyschis over muche with youre fisch set hit on a colde place ther they may stond styll & set the panne aghene over the fyre & take barbell or congure playce or thornebake or othir good fisch that wil a gely & loke the skynys of the elys be clene & do ther to boyle hit in the same broth skeme hit clene that ther be no fat of the fisch ther on take hit up with a skemer do hit where thu wilt poure the broth thorow a clene cloth in to a clene pott set hit aghen on the fyre do ther to poudyr of pepyr & longe pepyr brekyd in a morter & thu may yf thu wilt have smal bagges of lynnyn cloth iij or iiij & put youre poudres ther yn sew hem that they go nought out henge over the sydys of the panne when ye boyle youre fisch a way tyl the seson hit take hem out & wryng out the broth & do hem awey & that ys bettyr maner then take up some ther of & poure hit on the brerd of a disch & let hit be cold & ther thu shalt se where hit be chargeaunt or els take more fisch that wolle gely & put hit ther yn do a wey the fisch sesyn the broth with venyger & salt colour with watyr of safron that hath be longe sokyd to gedyr so that the watyr have drawn out al the colour of the safron & shall kepe youre gely clere & bryght as lambour do on a drop or ij on the brede of a dysch & ther thu shalt a se yf that thy coloure be good salt hit take a clene clothe bynde the corners hong hit up poure the gely ther yn have a vessell undyr nethe kepe that rennought fyl up your dysches ther with when the most hete hit [f.68v] splat hit with blaunched almonds that they may hong ther yn and hole clovys & macys when hit ys cold florych hit with paryd gynger & serve hit forthe.

[101.] Cristell gely	
Take swete wyn that wol hold his colour & boyle youre fisch ther yn & do ther with yn alle maners as thu dost with that othir & gheve hit none othir colour than shalt thu have hit as brygth as silvyr & serve hit forth.

[102.] Gely of flesch	
Take conyngys fle hem scalle pyggys chopp hem fre of the here scale chikenys draw hem & yf thu wilt thu may chopp kede also the conynge & the pygge couch hit in dyschys in a cold place ther they may stond styll set thy broth a gen ovir the fyre loke hit be wel skemyd that no fat be ther on take calvys feete clene scaldyd clene hem set hem in the same broth tyl they be tendyr loke thy brothe be clene skemyd sesyn hit in al maner as thy dose thy fysch & fill thy disches ther with & do ther to in al maner as thy dost to fysch.

[103.] Creme of almondys	
Blaunch grynd hem kepe hem as white as thy may & tempyr hem up with thike mylke with fayre watyr drawe hit put hit in a clene pott sette hit on the fyre stere hit well when hit by gynneth to seth take hit of yf thy have moch do ther to a dischfull of wyn venyger yf ther be a lytyll do ther yn to the pott lete hyt stond a whyle have a clene cloth holden on a bord by twyxt ij men or iiij men strat cast the creme ther yn with a ladyll as brod as they cloth & rubbe thy cloth undyr neth with a ladyll toward [crossed out: the] & froward so that thy may draw out all the watyr then gedyr hit to gedyr in to the myddyl of the cloth & bynd the corners to gedyr honge hit on a pynne & lett the watyr soke out do hit on a bolle & tempyr hit up with white wyn bose hit with a sawcer til hit be as softe as thy wolt have hit.

[104.] Hages of Almayne	
Take eyron draw hem thorow a streynour perboyle percelley in fat broth hew & hard yolkes of eyron to gedyr do ther to poudyr of gynger sigure & salt & marye & put hit in a streynour ende in a boylyng pott perboyle hit take hit up lat hit kele cut hit smal take drawn eyron put hem in a panne loke they pan be moysty of grece lat the bature ren a brod into a foyle cuch ther yn hard yolkes merye & percellye & turne the iiij sydds to gedyr that hit close a bovyn & ley hit square take of the same bature & wete the eggys that hit hold stonch & close ther yn the stuf turne hit upsodown frye hit on both sydys & serve hit forthe.

[105.] Quystes	
Take a pese of befe or of motyn wyn & watyr boyle hit skeme hit clene than take quystes chop hem with yn with hole pepyr & cast hem in to the pott & let hem stew ryght well to gedyr & take poudyr of gynger & a lytyll vergeys & salt [f.69r] & cast ther to do hem in fayre dischys a quyst or ij in a disch for a maner of potage and when thu shalt serve hit forth take a lytyll broth & put hit in dischys to the quystys.

[106.] Vontes	
Take gobets of mary & dates cut sigure & poudyr of gynger a grete dele & safron & salt & make a foyle as thu makest to that othir by fore & do hit out of the panne & than make a nothir take of the forsayd stuf & couch in al most as brod as the foyle & wete the bredys of the foyle a bovyn close hit late it bake forth esyly when hit ys bakyn cut hit in pecys ech off ij & serve hit forth.

[107.] Bastons	
Make a stif bature of yolkes of eyron & paryd floure & sigure a grete dele & a lytyll yest of new ale set hit by the fyre or els in a pot boylyng that hit may take a lytyl hete when hit ys rysyd sweng hit well to gedyr that hit a ghene loke thy oven be hote & clene swepyd poure hit on the floure of the oven & bake hit as french bred than make hit out cut a wey the crustys abovyn the bred of a nobyll & make an hole & reys hit al abovyn under the crust endlyng ovyrtugharte [over thwart] as thike as thu may with a knyf & so do enyure to the boyfound [bottom] but safe the boyfound [bottom] hole & the crust al a boute & fil hit full of claryfyde hony & set on the crust a ghen & set hym on the oven when they be somdell drydd & serve hit forth.

[108.] Samatays	
Take vellyd cruddys or they be pressyd do hem yn a cloth wryng out the whey do hem yn a morter grynd hem well with paryd floure & tempyr hem with eyryn & creme of cow mylke & make ther of a rennyng bature than have white grece in a panne loke hit be hote take up the bature with a saucer & let hit renne in the grece draw thyn hond bacward [crossed out: than] that hit may renne [crossed out: bacward] a brode then fry hem ryght well & somdell hard reschelyng & serve hit forth in disches & strew on white sygure.

[109.] Long Fryturys	
Make of the same but lat no creme come ther yn loke hit be more styf aftyr ley hit on a clene bord that ys no broddyr than theyn hond take a bone of the ryb of a best wete hym in grece that thy bature cleve nought ther on & stryke of the bature yn to a pan that hit may fal in to smal gobets every fretyre of hondfull longe & serve hem forth hote & strew on white sygure thu may grynd tendyr chese & make freturys in the same maner and yf thu wilt take sodyn porke sodyn tendour & grynd hit ther with make hit in pelets as grete as a negge & that ys freture lumbard.

[110.] Payn purdyeu	
Take paundemayn or fresh bredd pare a wey the crustys cut hit in schyverys fry hem [f.69v] a lytyll yn claryfyd hony buture have yolkes of eyron drawyn thorow a streynour & as hote as thu may ley the brede ther yn that hit be al helyd with bature then fry in the same bature & serve hit forth & strew on hote sygure.

[111.] Ffelets of porke yn doryd	
Do awey the skyn of felets of porke & broch hem roste hem take poudyr bast hem take yolkes of eyron drawyn thorow a streynour when the felets be rostyd dry hem that no grece be rennyng uppon hem & endore hem with yolkes of eyron a fore sayde.

[112.] Hattes	
Make a past of paryd floure knedyn with yolkes of eyron & make a st[uff] of vele or pork sodyn & gryoundyn with yolkes of eyron mary dysyd & datus mymynsyd corauns sigure safron & salt poudyr & medyll al to gedyr & make youre past of round foyles of the brode of a saucer as thyn may be drawn turne hem doble that the brerdys may come to the medyll of the foyle then turne hem to gedyr that the brerdys on the more mete al aboute & the lasse brerde turne upward with outyn in the maner of a hat & close well the egges that they hold well fyll ther on thy stuff have a bature of yolkes of eyron & whete floure in the opyn syde that ys toward loke ther yn the stuf be closyd & set hit yn hote grece upryght when the bature ys fryed thu may ley hym down & fry hym al over.

[113.] (Hattes) In lentyn	
Thou may make thy past of paryd floure knodyn with milke of almondys & put ther to alytyll safron take fresch samon base melete & the lyver of fisch sodyn & groundyn & a lytyll fruyte ther with & yf thu wilte poudrys safron & salt make thy bature of paryd floure & milke of almondys & dryght hit in the same maner as thu dedyste byfore.

[114.] Sauce Madam	
Take the yarmazs of a gose flat hem wesch hem skinyn hem clene and the gessez and the lyne & the lefe of the gose & the soule do al in a pot to gedyr boyle hit tendyr take hit up lay hit on a bord pyke a wey the bonys of the whengys & hew hit smal do hit in a pott do ther to onyons mynsyd smal clovys macys & fars the gose with onyons & herbys hewyn wardons mynsyd grapys rose hepe smyte here in pecys lay here in a chargeour & do the farsour in a pott to that othir & wyn & sesyn hit up with poudr salt & venyger and yf thu wilt thu may take yolkes of eyron sodyn hard & ground small & do ther to like hit be salt & pure hit on the perys.

[115.] Sauce camelyn for quaylys & othir maner of foules and fysch
[f.70r] Take white bred & draw hit in the maner of sauce gynger with venyger & put ther to poudyr of canell a grete dele & poudyr of gynger & poudyr lumbard & draw hit a ghen & yf thu wilt draw a lytyll mustard ther with & sesyn hit up with sygure that hit be doucete salt hit & colour hit with safron.

[116.] Chaudon of Swan or of wylde goose	
Take the hert of a swan the geser and the yarmez slete hem shave hem seth hem & the fetys & the whyngys also take out the bonnys of the whyngys do hem awey hew al that othir small do hit in a pot sethe hit with the same broth draw a lyour of brede with rede wyn alay hit up ther with & sesyn hit up with poudyr of peper gyngour & salt loke hit have a good colour of blod take out the smal bonys of thy fete & lete the flesch be over the leggys a bovyn & ley a fete in a dysch & put chaudon a boven.

[117.] Wellyd pepyr for rostyd veele	
Cut brede in shivys tost hem on a roste yryn that hit be somdele broun yf thu wylte thu may grate hit or els temper hit wyn or with ale & draw hit thorow a streynour that hit be somdele thike put ther to poudyr of pepyr & a lytyl safron boyle hit & serve hit forth hot loke hit have a taste of venyggour.

[118.] Fresch lamprey bakyn	
Take lamprey do hem in a pott do ther to a porcyon of rede wyne & stop the pott a bovyn that the lepe nought out when he ys endyng take hym out & put hym in scaldyng watyr & take hym in a lynnen cloth in thy hond & a handfull of hey in that othir hond & strip hem well that alle the glame go a wey & save the skyn hole then wesch hym & kepe hym clene & cut hym a lytyll over twarte a straw brede by fore the navyll so that the stryng be lose then slete hym a lytyll at the throte & take out the stryng & save the blode in a vessell yf he be a female thrist hym in thy honde from the navill upward so that the spaune come out there that take out the stryngys yf thu wilte bone hym slyte hym a lytyll in the same place with yn so that thu may come to the bone & louse the bone with a pyke fro thy fysch & as esyly as thu may drawe awey the bone fro thy tayle that hit come out hole & wynd the bone aboughte youre hond & alwey as hit comith out w wynd hit up & gedyr hit out hole aftyrward othe ch thy lamprey outward over the bake syde eche pece iij fyngerys brode ofn lynye so that hit hold to gedyr & toyle hym well in his oune blode yf thu wilte make thyn be somdele brown & take good wyn to the bakyng of the lamprey & halfe pynte will one to youre brede theryn draw hit make hit nought to chargeaunt yf thu wilte thu may draw a few reysons & draw hit up with than loke the fiste paerte be venygger do ther to poudyr of canell a grete dele poudyr of galentyn poudyr lumbard poudyr gynger sawndres sigure saffron & salt yf thu wilt lev [f.70v] hit be thyn brown & yolowe make thy colour more of saundres make a large kosyne of paryd floure do youre lamprey ther yn & poure in galentyne so that hit stond as hye as the lamprey loke hit have a good lyde & a wete the brerdys al a boute & ley uppon put a penne by twyne the lede & the cofine & close hit al aboute till you come to the penne then blow thy penne that the syde ryse al aboute then take out thy penne close hit fast then have a good pele & sethit esyly on the oven & bake hit esyly & longe sokyng To make soppys in galentyn in a vessell & put ther to wyn & medle hit to gedyr till hit be smoth do sigure and yf hit nede put to more poudyr & medyll in fere that hit be somdele thyn then put hit in a pott of erthe set hit on colys of fyre tyll hit be at boylyng & stere hit well have white brede cut yn shyvers as brewys & tost hit a lytyll & then bast hit & poure some of the same galentyn in the same cofyne so that hit may wete the botom & couch ther some of youre brede & poure yn more galentyne then couche yn the remnaunt of youre brede & couch yn the remnaunt of youre galentyne & ley on the lede & serve hit forth.

[119.] Tartes of Flesch	
Take porke sodyn pyke hit clene from thy bonys grynd hit small boyle fyggys in the broth of the flesch or yn wyn or in ale hew hit & grynd hit with eyron pare tendyr chese grynd hit to gedyr that the most perte stond by the flesch & the lest by the chese take pynes & reysons fry hem in a quantite of fresch grece & do hit in that othir with hole clowys macys & poudyr of pepyr & canell a grete dele & poudyr of gynger & sygure claryfyd or hony claryfyd safron & salt toyl hit well togedyr tyl thy grece be hote then make brode cofnys with the brerdys as thyn as thu may make hem thu nay chese of clovys or mynsyd datys whethir thu wilte medyl hem with the stuff or els strew hem above & ley on the ledys close hem & thu may put ther yn lyghte worke & make endoryng with mylke of almondys & safron & endore hem or thu bake hem.

[120.] Tartelets	
Take small cofynys in the same maner as thu madyst that othir make thy stuf of boylyd fyges & spycys what thu wilte or yf thu wilte fisch or flesch & sesyn hit up in the same maner & fyll youre cofyns ther with ye may fry hem bake hem whethir ye wilt.

[121.] Bakyn purpays	
Poudyr purpays perboyle hit well strip the skyn of take poudyr of pepyr canel yf hit be nede medyll hit with the fysch close hit up with foulys of past & bake hit venyson in the same maner.

[122.] Pyes of flesch capons and fesaunttes	
Take good beef & sethe ther with pork wele or venyson hewyn small do ther to [f.71r] poudyr of pepyr canell poudyr of clovis gyngour & mynsyd datys yf thu wilee & reysons of coraunce & medyll hit with venyggour safron & salt & take hit in thy moneys if hit be welle sesond than couch hit in large cofyns & close yn capons or fesauntes hole or yf thu wilte cut hit in pecys colour hem well with safron & put ther yn othir wylde foule what thu wilte & plant hit with half yolkes of eyron & strew on clovis macys & datys mynsyd corans & quibibis close hem & bake hem longe & sokingly & serve hem forth with the fyrst cource.

[123.] Crustad lumbard	
Make large cofynys take datys pyke out the skynnys & yf thu wilte thu may cut thy datys or els stop hem with blanch poudyr with yn & do ther to grete gobets of marye & couch ther yn rabets with the marye & small bryddys perboylyd well in fat broth & couch in ther to clovis macys reysons of corauns & fry pynes & strew theron & set hem yn ther own syrip of creme of cowmylke yolkes of eyron & good poudyr sygure saundres safron & salt fyl hem ther with and on fisch days boyle wardons tendyr or othir perys pare hem & hole hem at the crown fil hem full of blaunch poudyr & turne yn the pouydyr of gyngour that the poudyr lese ther yn & set hem in cofyns & the stalkes upward & yf thu wilte thu may turne hem that they be hid yn bature & fry hem or thu couch hem let no flesch come ther to make thy syripe of thicke mylke of almondys make up thu crustardys as thu dedyst on fisch days when they be bake yf thu wilte thy may gylte the stalkys of the perys & syve hem forth.

[124.] Chauet of Beef	
Take befe cut small do ther to poudyr of gyngour clovis & othir good poudrys grapys vergys safron & salt toylyd to gedyr do chikenys choppyd in coffyns & yolkes brockyd & cromyd small bake hem & serve hem forth.

[125.] Chauet Ryall	
Take marye cut yn grete gobets & couch hit in smal cofynnys & small bryddys perboyle also ther with also and yf thu wilte rabets & datys cut grete sigure vergeys safron & salt loke hit stond well by the marye put to pousyr gyngour poudour lumbard close hem bake hem & serve hem forth.

[126.] Bakyn chikenes	
Take chikenes clene skallyd trusse a sort as thu corouryst hem with wergeys safron & good poudyres couch hem in cofyns take salt lard of porke dysyd smal & medelyd with vergeys safron & salt & couch hem in the cofyns close hem & bake hem & serve hem forth.

[127.] Chauet yn fysch dayes	
Take base melet or samon raw & take the fisch clene fro the bonys chop hit in pecys & couch hit in coffyns and eles with all take ther to all materes as thu dede to the noyte abovyn save on make thy syryp of thikke mylke of almondys as thu made that othir save yolkes [f.71v] of eyron set the coffyns in the oven fyl hem up with the serip & yf thu wile fry the fisch.

[128.] Darrolete	
Take fysch mynsyd & almond mylke made with wyne & mynsyd brede saundres hony reysons poudres & safron medyl al to gedyr so that hit be thikke do hit in cofyns & bake hit in maner of flathyns.

[129.] Prineroll at pasche	
Take blanch almondys & the floures of primeroll grynd hem temper hem up with swete wyne & with a perty of swete broth draw hit unto a thike mylke do hit in a pott sygure & salt & a lytyll safron that hit have the same colour as the primroll hath boyle hit & but hit be stondyng a ley hit with floure of ryse & serve forthe as stondyng potage & strew on primroll abovyn thu may yf thu wilt daperte hit in the disches dryssyng with rape ryall or with some othir stondyng sewe in.

[130.] To Make a Possote	
Do cow mylke in a pott ovir the fyre when hit ys at boylyng putt in wyne or ale & no salt take hit from the fyre hele hit as sone as the crud ys gaderyd take uppe crud with a saucer or with a ladyell serve hit forth & strew on poudyr of gynger yf thu wilte thu may take the same crud & ley hit on a bord & presse out the whey & draw hit twyys or iij thorow a streynour with swete wyne put to poudyr of gynger & segure & medyll hit well to gedyr & serve hit forth as for a stondyng potage for soperys.

[131.] Pyes of Pares	
Smyte fayre buttes of porke & of vele to gedyr & put hit in a pot with fresch broth & a quantite of wyne boyle all to gedyr tyl hit be ynow then put hit in a clene vessell put ther to raw yolkes of eyron poudyr of gynger sigure & salt mynsyd & reysons of corauns & make a fayre thin past & cofyns & do ther yn thy stuf & let hit bake y nowe & then serve hit forth.

[132.] Brinddy	
Put wyne in to a pott & claryfydd hony saundres poudyr of pepyr canell clovis macys pynes datys mynsyd & reysons of corauns & cast ther to a lytyll venyggour set hit on the fyre lete hit boyle seth fygys in wyn grynd hem & draw hem thorow a streynour & cast ther to & let hem boyle to gedyr then take floure saferon sigure & salt make ther of kakes let hem be thyn ynowghe then cut hem lyke lysyngys & fry hem in oyle then put hem in to the syrip & loke the syrip be rennyng & serve hit forth.

[133.] Losyngys opyn	
Make a past with paryd floure knedyn with watyr sigure safron & salt make hem in foyles then cut thy losyngs of the breed of thy hond or less frye hem in good oyle & serve hem forth foure or fyve yn a dysche. [f.72r]

[134.] Harbelet opyn	
Smyte buttes of pork in pecys boyle hem in fayre watyr that they be ynowghe then do hem on a borde & do awey the skyn & the bonys hew hit small do hit in a fayre boll take ysope sage & percelly a grete quantite pike hit hew hit do hit in a vessell take fat of the same broth & do ther to boyle hit a lytyll & do to the flesch mynsyd datys clovis macys reysons of corauns pynes poudyr of gynger safron & salt & draw yolkes of eyron thorow a streynour put to sugure cull hem well to gedyr make rownd cofyns hardyn hem a lytyll in the oven then take hem out fill hem with a dysch full of the stuf set hem in the oven all opynly let hem bake thorow & serve hem forth.

[135.] Leche fryed	
Take tendyr chese cut hit in shivers do hit in hote skallyng watyr when hit rennyth & yelleth to gedyr do a wey the watyr as clene as thu may & do ther ro claryfydd buttur al hote a grete dele & claryfyed hony & tayl hit well to gadyr with yolkes of eyron have cofyns with low bredrreys as thin as thu may draw hem put yn some stuf that the botom be helyd & let hem bake esyly & serve hem forth.

[136.] Bakyn Mete on Fisch Dayes	
Take lamprons strip hem well with a lynyn cloth so that they be clene boyle hem in watyr salt venyger that they be ynow & taylle hem  well in watyr & [?] salt & ley hem in the cofyn take a thike mylke of almondys drawn up with fayre watyr or with broth of fysch do to poudyr folyes of percelley salt & venyger set hem in the oven & fil hem up ther with.

[137.] A Bakyn Mete Opyn	
Take the kedneys of a calfe with the swet & some dele of the flesch with all tendyr sodyn hew hit small do hit in a vessell coyle hit with creme of cow mylke sygure & good poudres & poudres of clovis safron & salt & do hit in small cofyns & bake hit as thu dedyst flathons.

[138.] A colde bakyn mete	
Grynd reysons & yf thu wilte thu may boyle fegys & grynd hem ther with & temper hem up ther with sewte wyne as chargeaunt as thu may do ther to clovys macys pynes corauns datys mynsyd sygure & salt set hit on the fyre stere hit well when hit boyleth take hit of have small cofyns with low brerdys bakyn by fore & endore the brerdys with & fyll hem with safron & syryp & florych hit with anneys in confite & yf thu wilte thu may take cornels of walchnotys pike of thy skyn make hem as clene as thu may and as white he in a lytyll safron watyr set a pyn or a nedyll in hem & hold hem upryght in thy hond let not hem be to wete & ley goldfayle with that othir hond with a thyng made ther fore & blow ther on esyly with thy mouth & that shall make thy gold to a byde & so thu may gylt ovir & florich thy bakyn mete ther [f.72v] with and so thu may florich eny colde mete that ys bakyn & thu may make hit in a potage yf thu wilt that ys colde.

[139.] Caudell of Almondys	
Grynd almondys blaunchyd & temper hem up with wyne or with ale & draw hit thorow a streynour do hit in a pott & do to sigure or hony claryfyd & safron & set hit on the fyre stere hit well as sone as hit be gynneth to boyle take hit of & serve hit forth & yf thu wilt cast a lytyll poudyr if gynger.

[140.] For to sle aner of foules & roste hem & serve hem forth	
Cut a swan in the rofe of the mouth touward the brayn of the hede & let hym blede to deth & kepe the blod to colour the chaudon with or cut the necke & let hym dye then skald hym draw hym rost hym & serve hym forth.

[141.] Crane Rostyd	
Take a crane blod as thu dedyst a swan draw hym at the went fold up hys leggys cut of his whyngys at the joynte nexte the body wend the necke a boute the spite put the bylle yn his breste & reyse the whinges & the legges as of a gose & yf thu shalt sauce hym mynse hym fyrst & sauce hym with poudyr of gynger mustard & venygger & salt & serve forth with the sauce & yf thu wilt thu may sauce hym with sauce sylito.

[142.] Fesaunte Rostyd	
Lat the fesaunt blod in the mouthe to dye pull hym drye cut a wey the hed the nekke by body & the leggys by the kne perboyle hym lard hym put his kneys in the vente & rost hym & res his leggys & his wyngys as of a heyron no sauce but salt.

[143.] Pertrich Rostyd	
Sle a pertrych with a feythir in the crown of the hed pul hym drye rost hym and lard hym in the maner of a fesaunte reyse the legges & the whynges as of a hen mynse hym sauce hym with poudyr of gyngour & salt set hym on the fyre hete hym & set hym forth all hote.

[144.] Quayle Rostyd	
Sle a quayle lard hym rost hym as a pertyrych reyse his leggys & his whinges as of a hene & no sauce but salt.

[145.] Heyron Rostyd	
Let a heyron blode in the bouth as a crane & cut a wey the bone in the nekke & let the hed sit styll to the sknyn of the neke draw hym at the wente do hym on a spitte & wynd the skyn of the neke a boute the spitte & putt the hed yn at the golet as of a crane & breke awey the bone fro the necke to the fonte [f.73r] and lett the skyn be still & cut a wey the whyngys by the iounte nexte the body & bynd the leggys with the skyn of his legges to the spitte rost hym reys his leggys & hys whyngys as of a crane & sauce hym with poudyr of gyngour venygour & mustard & set hym forth.

[146.] Bytare Rostyd	
Sle hym in the mouth as a heyron draw hym as a henne reys up his leggys as a crane let hys whyngys be on & take a wey the bone of the necke as of a heyron & putt the hedde in at the golet or in the shulder reys up his leggys & his whyngys as of a heyron & no sause but salt.

[147.] Egrett Rostyd	
Dreke [break] his neke or cut the rofe of hys mouth as of a crane scall hym draw hym as a henne cut of his whyngys by the body foyle up his leggys as of a bitere rost hem reys up his leggys & his whyngys as of a heyron & no sauce butt salt.

[148.] Curlew Rostyd	
Sle hym in the mouth as a crane pull hym drye cut of the whyngys by the body draw hym as a henne fold up his fete as a egrete lett his hedde & his nekke be on take a wey the nethir lipp & the thorte putt his bill in his shulder rost hym reyse his leggys & his whyngys as of a henne & no sauce but salt.

[149.] Grew Rostyd	
Sle hym in the mouth as a curlew scall hym draw hym as a henne breke his leggys at the kne & take a wey the bone from the kne to the fote as an heyron & cut of the legges by the body put hym on a spitte bynd his legges as of a heyron cutt of his hedde & his neke by the body rost hym reys his leggys & his whyngys as of a heyron & no sauce but salt.

[150.] Conynggys Rostyd	
Sle a conyng draw hym both a bove & by neth perbole hym lard hym rost hym take of his hedde & unlace hym sauce hym with gyngour vergeys & poudyr of gyngour.

[151.] Rabets Rostyd	
Sle hym rost hym lett his hedde be on perboyle hym in fat broth rost hym unlace hym & dyghte hym as a conyng.

[152.] Sarcell Rostyd	
Breke the nekke of a sarcell or of a tele pull hym drye draw hym as a chiken cut of his hedde his nekke & his whyngys & his fete rost hym [f.73v] reys his leggys & his whynggys as of a heyron & no sauce but salt.

[153.] Plover Rostyd	
Breke the scolle of a plover pull hym drye sraw hym as a chiken cutt of the nekke the leggys & the whyngys by the body rost hym reyse his legges & his whynggys as of a henne & so sauce but salt.

[154.] Snyte Rostyd	
Sle hym as a plover pull hym drye let his necke be hole save his whingys let the hedde be on put the hedde in his shulder fold up his legges as thu dedyst of a crane cut of the whyngys rost hym & reyse his legges & his whyngys as of a henne & no sauce but salt.

[155.] Woodcok Rostyd	
Sle hym as a snyte pull hym drye or els breke his backe & kepe his scull hole draw hym as a snyte put his byll thorowgh his thyes rost hym reyse his leggys & his whyngys as of a henne & no sauce but salt.

[156.] Kyd Rostyd	
Take a kyd slit the sknyn at the throte & seke the veyne in both sydes of the gorge & cut hit in two slit hit in both sydes & put both the furthir leggys & the hyndys ther yn to gedyr in both the sydes a lyttyl pryke the vont to gedyr perboyle hym lard hym serve hym forth with sauce gyngour.

[157.] Vele Rostyd	
Take fayre brestys of veele perboyle ham lard hem rost hem & serve hem forth.

[158.] Venyson Rostyd	
Take feyre felets cut a wey the skyn perboyle hem that they be styffe thorow lard hem with salt put hem in small brothes rost hem yf hit be nedd thu may baste hem take hem cut hem in brodd leches ley hem in dysches strew on poudyr of gyngour & salt do with buttes of venyson in the same maner & serve hem forth.

[159.] The Syde of a Dere of His Grece	
Wesch hem do a wey the felets do hem on a broch scorch hem ovyr twarte & aghenne crosse wyse in the same maner of losyngys in the flesch syde rost hym take hym redde wyn poudyr of gynger poudyr of pepyr & salt & bast hit till hit be thorow have a chargeour under neth & kepe the fallyng & bast hit ther with a gene then take hit of & smyte hit as the lyst & serve hit forth.

[160.] Chikenes Farsyd	
Scall chikens breke the skyne at the necke byhynd & blow hym at the skyn a ryse fro the flesch draw hem chop of the heddys wesch hem take farsure of fat porke sodyn pekyd & hewyd small with yolkes of eyron & hard yolkes cromyd small safron & salt do to gedyr & fasse youre chikens ther [f.74r] with by twyne the flesch & the skyn & blonge hem in hote broth then make hem smoth with thy the safron lye undyr the skyn then perboyle hem a lytyll & rost hem yf wilte endore hem & serve hem forth or els serve hem as they ben.

[161.] Chikenes Endoryd	
Scall chykenes draw out the brest bone with thy fynggers save the flesch & the skyn hole rost hem till tham be therow then endore hem with yolkes of ayron when the endoryng ys save & hard let hem rost no more endore kydes in the same maner.

[162.] Fylets of Porke Endoryd	
Rost fylets of porke endore hem with the same bature as thu dedist chikenes turnyng about on the spite & serve hem forth.

[163.] Capons of Hyee Grece Rostyd	
Take a capon of hyghe grece scall hym draw hym at the vent & draw his lyver & his gysere at the gorge & take his lef of grece & percelley & a lytyll ysope & roosemary & a lefe or two of sage & do hem to the grece & hew all to geder & do to hard yolkes of eyron cromyd small & reysons of corauns good pouder saforn & salt medyll thes to gedyr & fas with thes youre capons broch hym loike he be stanch at the vent & at the gorge that the safron go nott out roste hym longe with sokyng kepe the grece that falleth & base hym ther with & kepe hym moyst till thu serve hym forth sauce hym with gyngour as thu doist a nothir.

[164.] Capon Stewed	
Take percellye sauge ysope rosemary & tyme & breke hit a lytyll bytwyne thy hondys & stop thy capons ther with safron & couch hem in an yryn potte yf thu have or els in a brase potte & ley splynters coundyr neth & all a boutes by the sydes so that the capons touch nevyr the bottom othir the sydys of the pot & strew of the same erbys in the pott a monge the herbys be forsaydd & the capons put a quantite & a pynt of the best vyne that thu may gete ther to & no nothir lycour & whelme a sylver dysch a bovyn that the breze be with yn the pott brede or els take a lede that ys made ther for & make a bature of the white of eyron & floure & poure a bovyn the brerdys of the ledd & stop yn with lyn cloth or papyr a mongge the bature by twyne the sydd & the pott so that the broth go not out loke hit be thik of bature & set the pott on charcole fyre to the myddys of the pott and ley a quelyne on the ledd so that hit ryse not with the hete & lete hit stew esyly & longe when thy trouyst hit ys ynowghe take hit fro the fyre yf ys a pott of erth set hit on a wipis of stre that hit touch nott the grownd for brekyng of the pott & when the hete ys well [f.74v] ovir passyd take out the capons with a pike & ley hem in a nothir vessell till thu have sey hem that they be ynowghe and yf hit be nede couch hem in a ghen & stop the pott a ghen & stew hem better & make a good styrip of wyne & mynsyd datys & kanell drawyn with the same wyne & reysons of corauns sigure safron & boyle hit a lytyll then take hit from the fyre medyll hit with poudyr of gynger & with a lytyll of the same wyn do ther to ley the capons on dischys & do a wey the fat of the sewe & do the syrip to the sewe & poure a bovyn on the capons & serve hem forth over a rib of befe & a capon to gedyr in a dysch.

[165.] Petydawe	
Take garbage of yonge goose the heddys the nekkys & the whyngys the geser the hert the lyver boyle hit thorow lay hit on a bord cut the whengges & the ioutes & the feete from the leggys and eny clawe from othir cut the geser the lyver the hert in longe leches have fayre white grece fayre in a fryyng panne & cast yn all the fysch & fry hit a lytyll & put ther to poudyr of pepyr & a lytyll salt have yolkes of eyron drawyn thorow a streynour & poure yn the fryyng pan when hit ys hard a lytyll turne hit fry thorow lat nott to much but as hit may hold to gedyr & serve hit forth.

[166.] Goose or Capons Farsyd	
Take percelley & swynes grece perboyle hem yn fresch broth take hem up do ther to hard yolkes hew hem to gedyr do ther to the yoys of grapys or mynsyd onyons and poudyr of gynger canell pepyr & salt & farse youre capons ther with or geese broth hem make hem stonch at the fent & at the golett so that the farsure go nott outt & rost hem up & serve hem forth.

[167.] Pygges Yfarsyd	
Take porke sodyn tendyr do a wey the skyn & the bonys & hewe the flesch & half a dosyn fyggys with ale & grynd hit well to gedyr with yolkes of eyron do ther to a few reysons fryed & poudyr sigure safron & salt & yf the porke be fat do ther to gratyd bred & yf thu wilte a lytyll creme of cowmmylke & fasse the pyggys ther with but nott to full for brekyng sew the bely rost hym & serve hym forth with sauce gynger & no othir sauce.

[168.] Brestys of Motyn yn Sauce	
Take brestys of motyn rostyd & chop hem take vergeys & chaf hit yn a vessell on the fyre do ther to poudyr of gynger & cast hit on the motyn choppyd.

[169.] Dyghtyng of All Maner of Fisch Trought Boyled	
Take a troughte nape hym yn the hedde make the sauce of fayre watyr percelley & salt when hit be gynnyth to boyle scome hit clene draw the troughte at the bely yf thu wilt have hym rounde cut hym at the bakke yn twe placys or iij & draw hym at the thorthe nexte the hedde as thu doust a round pyke and the sauce ys vergeys serve hym cold couch on foyles of [f.75r] percelley or els sethe the pouch as thu dost the pouch of the pyke & mynse hit with g[?]y and poudyr of gynger and serve hit forth.

[170.] Crab or Lopstere	
Take a crab or a lopstere stop hym at the vent with a lytyll sethe hym yn fayre watyr & no salt or els stop hym in the same maner & cast hym in the oven lat hym bake & serve hym forth cold sauce hym with venygger.

[171.] Breme yn Sauce	
Shale a breme draw hym at the bely & pekke hym at the chyne bone ij or iij rost hym on a rost yron take wyne boyle hit cast ther to poudyr of gynger & vergeys & do the breme on a dysch & poure the syrip a bovyn.

[172.] Breme yn Brace	
Dyght a breme in the same maner take poudyr of canell a grete dele draw hit thorow a streynour with rede wyn boyle clovys macys sygure & saundres set on the fyre when hit boyleth put ther to poudyr of gynger & venygffer & vergeys loke hit be chargeaunt of poudrys lay the breme in a chargear poure the brace a boven & serve hit forthe.

[173.] Tench yn Brace	
Splay a tench by the bakke evyn thorow the hedde that the bely be hole stoch hym a lytyll ovir twarte outward in the fysch syde ley hym on a rost yron rost hym tyll he be ynowe ley hym yn a dysch the fisch syde upward take the same brace as thu dose to the breme & poure hit on & serve hit forth.

[174.] Sole yn Brace	
Scle solys draw hem rost hem that they be ynowgh ley hem yn dyschys make brace as thy dost to the breme with sauce clovys macys & poudyr hit on & serve hit forth.

[175.] Storgeon	
Take a storgeon cut the vyn from the tayle to the hedde & cleve hym as a samon & cut the sydys yn fayre pecys & make the same of watyr & salt when it boyleth scome hit clene & cast the pecys ther yn & let hem boyle y nowghe then take hem up & serve hem forth with levys of percelley wete hem yn venygger cast hem in disches & the sauce ther to ys venygger.

[176.] Haddok yn Cyve	
Ta Draw a haddok yn the bely yf he be large cut of the hedde & rost the body on a rost yryn till hit be ynoghe stepe brede in broth of samon or of othir god fisch draw with the broth of thyn lyvr hew percelley & do ther to a grete dele of rede wyne hole clovys macys poudyr of pepyr & a grete dele of canell & the lyver of the haddok & the pouch clene shavyn boyle hit take up the pouch & the lyver & do hit to gadyr hewyn small yn a pott & reysons of corauns safron & saunders & salt boyle hit & sesyn hit up with pouder of gynger [f.75v] and vergeys do a wey the skyn of the haddok lay hym on a chargeour poure the gyve a bovyn and serve hit forth.

[177.] Soupes Chamlayn	
Take wyne canell poudyr of gynger & sigure of eche a porcon stamp hit a while to gedyr hong a streynour ovir a vessell let hit hong stillk ij or iij hourys take payndemayn & cut yn maner of brewys tost hem ovyr both sydys & cast on blaunch poudyr & the syrip abovyn & serve hit forth.

[178.] Coddlyng Leng Haddoke & Hake	
Draw hem by the bely cut hem ovir twarte yn round pecys yf the haddok be large cut of the hedde & make a longe tayle to serve make thy sauce of watyr & salt when hit boyleth scome hit clene & cast yn the lyver & the fysch & thy percelley & let hit stond in the sauce till you serve then serve hit forth hote & the lyver ther withe & sauce hit with garkeck stp the haddok & serv hym coldd & serve hem with sauce gynger.

[179.] Bace Mylet or Breme	
Draw all thes at the bely scale hem clene with the ege of a knyf wesch hym make thy sauce of watyr & salt when hit boyleth scome hit clene & schorch fyrst othyr twarte to the syde & cast hit yn the wellyng sayce sage & percelley & serve hit forth somdell hote serve the base & the melet with sauce gynger & the breme with garlecke.

[180.] Congur Turbutt Halibut Poyled	
Scale a congur nott yn hott watyr for brestyng of the hedde & yf thu wylt thu may cleve hym cut thy congur a lytyll by fore the navyll by the bely that thu may louse the gutte take hit out at the thorte & the lyver at the gutte & the draght cut  all the bely ovir thwarte yn round pecys loke thy hore be shavyn a wey fro the bakke & of the bely to the tayle & all the fysch shall be shavyn clene so that the skyn be nott a wey & hit be ryght white draw thy turbut by the wyn by neth the gill & cut of the hedde & the white sydd fro the blacke & gedyr of thy gyll with a knyfe on both sydes yf thy turbut be large clene doun ryght enlong & yf he be lytill cut hym ovyr twharte & enddlong thy rybbys chyne & all thy halibut cut yn the same maner & cast hit fayre watyr & kepe hit white make thy sauce of fayre watyr and yf thu do eny salt ther to let hit be but a lytyll when hit boyleth scome hit clene when the congur ys y now take hit up with a scomer & ley hit yn a vessell with fayre watyr & salt & have fayr watyr & salt yn an othir vessell & when the turbut & thy halybutt ys boyled poure out the broth & put yn a lytyll cold watyr & salt upon the fysch with thy hond for brekyng & ley hit yn watyr & salt & serve congure ij or iij pecys on a chargeor for thy sovaynys & strew on foyles of percelley & serve the remnaunt for othir men & sauce hit with vergeys & of the turbut or of the halybut ley on or two of the broddyse yn a chargeour & sauce hit with verge sauce & strew on foyles of percelley. [f.76r]

[181.] Gurnarde or Roch Boyled	
Draw hem by the syde from the fyn dounward & save thy sounde & thy resete with thyn slyt hem the poke & the shave hit clene & let hit hong by & wesch hem & make sauce of watyr & salt when hit boyleth scome hit clene & cast yn the fysch when hit ys boyled thorow take hit up esyly with a scomer & let hit dry & serve hit forth cold & sauce hit with sauce gynger.

[182.] Playce Solys and Flounderres Boyled	
Draw thy playce undyr the fyn cut of thy hedde by the gyll clen hym aftyr the shulders along aftyr the chyn on the white syde ale a sole draw hym byneth the gyll & let the hedde be on draw a flounder on the bakke syde undyr the fyn ovir thwarte the brest & seynt andrew ys crosse in the white syde wesch hym clene make thy sauce of fayre watyr & salt & when hit boyleth scome hit clene & cast yn thy fisch cast ther to percelley & ale scome hit & serve hit forth hote & the flounders yn the same sauce & the foyle dry yn white wyn or ale & poudyr of gynger & mustard.

[183.] Welkes Boyled	
Do welkes yn a pott with watyr so that they may flete ther yn set hem on a esy fyre let hem seth sokyngly & long then take hem up & poure a wey the watyr & pyke the fisch out of the shill with a pikke & take of the hatte fro the hedde so hem on a vessell with a lytyll cold watyr so that they be unnethe helyd & a grete dele of salt & scoure the welkes well with thyn hond let all the slyme goo of & wesch hem yn othir iiij waters & ley hem yn othir clene water till thu serve hem forth then do hem a brode yn dysches & strew on fayles of percelley.

[184.] Perch Boyled	
Draw a perche at the gyll lett the bely be hole make a styfe sauce of watyr & salt & yf thu wilt thu may put to ale when hit boyleth scome hit clene & cast yn the perch & let hym boyle well then strip the skyn on both sydys & let the gedde be on and the tayle then ley hym on disches & strew on foyles of percelley serve forth cold & serve hym with venygger.

[185.] Fresch Makrell Boyled	
Draw a makrell at the gyll save the bely hole wesch hit make thy sauce of watyr & salt when hit boyleth cast yn percelley & croppys of mynttys & do yn thy fysch ther to & serve hit forth hote & sauce hit with vergeys.

[186.] Shrympys Boyled	
Take quyke shrympys pike hem clene make thy sauce of watyr & salt cast hem yn let hem boyle but a lytyll poure a wey the watyr ley hem [f.76v] dry when thu shalt serve hem forth ley hem yn disches round all aboughte the sydes of the disches & ley the backesyde outward & eny course till ye come to the mydward of the disches with in eerve hem forth sauce hem with venygger.

[187.] Soupys yn Dorye	
Blaunch almound grynd hem & tempyr hem up with watyr yn to a good mylke drawyn thorow a streynour yn to a pott put to safron & yf thu wilte thu may colour hit a lytyll therwith & put to sygure & salt sett hit on the fyre stere hit & when hit ys at boylyng do yn a lytyll good wyne take hit fro the fyre stere hit alway fro quellyng have white bredde cut yn shyvys as brues take & tost hit a lytyll on a rost yron that hit be somdell broun dip hit a lytyll on the wyn & ley hit a lytyll aghen on the rost yron & tost hit & do to a lytyll mylke yn disches & couch iij or iiij shyvys yn a dysch & poure on the mylke a bovyn & serve hit forth hote.

[188.] Hote Mylke of Almoundys	
Blaunch almoundys grynd hem tempyr hem up with fayre watyr do to sygure or hony claryfyd sett hit on the fyre steyr hit well when hit boyleth serve hit forth hote & bredd tostyd yn othir dysches.

[189.] Cold Mylke of Almondys	
Do fayre watyr yn a pott do ther to blaunch sigure or blake sigure or hony claryfyd so that hit be somdell doucet & do a lytyll salt ther to set hit on the fyre when hit ys at boylyng scome hit clene lett hit boyle wekk then take hit of & lett hit kele then blaunch almondys grynd hem & temper hem up with the same watyr yn to a thyke mylke & poure ther to a lytyll wyn that hit have a lytyll sa safyr ther of then cut brede yn shyvs & tost hem on a tost yron that they be somdell brown then bast hem a lytlyll with wyn & ley hem on aghen till they be hard & serve hem forth yn anothir disch with the mylke.