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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. [Recipes from the Wagstaff Miscellany (England, 1460)] (permanent link)