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The Form of Cury Recipes Page 6

The Forme of Cury

aſyol · Ꞇe swyne lyuours +̅ ſeeþ ē wel · ꞇae breꝺe anꝺ graꞇe iꞇ. +̅ ꞇa ꝫole of ayro +̅ mae iꞇ ſowpul · +̅ ꝺo þꝯꞇo a liul of larꝺ carno lyce a ꝺee · ceſe y grateꝺ +̅ wyte grece · pouꝺo  ꝺouce +̅ of ꝫ̅ꝫ̅ · +̅ wynꝺe iꞇ ꞇo ballꝯ as greꞇe as ales · ꞇae þe calle of þe ſwyne +̅ wynꝺe euꝯeche by em ſelf þꝯinne · mae a cruſt ī a tra +̅ lay þe balle þꝯinne +̅ bae iꞇ wan þey buþ y now puꞇ þꝯin a layo  of ayro wꞇ pouꝺo  foꝛt +̅ afro · +̅ ꝯue iꞇ foꝛꞇ ·	Take pig livers and boil them thoroughly. Take bread and grate it and take yolks of eggs and make it supple and add to this a little lard, cut like dice, grated cheese and white grease, powder douce and [powder] of ginger. Form it into balls, as large as apples. Take pig caul and place each [ball] by itself therein. Make a crust in a dish and lay the balls within and bake it and when they are done sufficiently put in a layer of egs with powder fort and saffron and serve it forth.
ylates Wyte · Ꞇe ayro +̅ wryng ē þoꝛow a cloþ tae pouꝺo  foꝛꞇ · breꝺe y grateꝺ anꝺ afro +̅ caſt þꝯꞇo a goꝺe qntyꞇe of buꝯ wiþ a liꞇul ſalt meꝺle alle yferꝯ mae a foyle ī a tra +̅ bae it wel þꝯinne anꝺ ꝯue iꞇ foꝛꞇ ·	Take eggs and pass them through a cloth. Take powder fort, grated eggs and saffron and add to this a generous quantity of vinegar with a little salt. Mix all together. Line a dish with pastry and bake the mixture in this and serve it forth.
Cruſtarꝺꝯ of fle · Ꞇe peıos · cyens · +̅ ſmale bryꝺꝺꝯ · ſmyte hem ī gobbettꝯ in greꞇe wiþ ỽꝯious· ꝺo þꝯꞇo afro · mae a cruſt ī a tra +̅ pynce iꞇ +̅ cowce þe fley þꝯinne · +̅ caſt þꝯn rayſos coꝛas pouꝺo  douce +̅ ſalꞇ +̅ bree ayro +̅ wryng em þoꝛow a cloþ +̅ ſwyng þe ewe of þe ····· þꝯ wꞇ +̅ elꝺ ꞇ þꝯon þe fle · couꝯ iꞇ anꝺ bae iꞇ wel anꝺ erue it foꝛꞇ ·	Custard of Flesh Take pigeons, chickens and small birds. Chop into pieces and mince with verjuice. Add to this saffron. Make a crust in a dish and pinch down the edges. Lay in the flesh and scatter over currants, powder douce and salt. Break eggs and pass through a cloth and beat the broth of the [birds and sugar] therewith and pour it upon the flesh. Cover it [with crust] and bake it well and serve it forth. For the modern redaction, see the recipe for Crustardes of Flessh.
ylatꝯ of por ewe por al ꞇo pecys +̅ meꝺle iꞇ al wiꞇ ayro +̅ ceſe y grateꝺ · ꝺo þꝯꞇo pouꝺo  foꝛrt · safro +̅ pynꝯ wiþ ſalꞇ · mae a cruſt in a tra bake iꞇ wel þ ᷑inne +̅ ꝯue it foꝛt ·	Chop pork into pieces and mix it with eggs and grated cheese and add powder fort, saffron and powder with salt. Make a crust in a dish, bake the [pork mixture] well therein and serve it forth.
Cruſtardꝯ of fye. Ꞇe locꝯ · laumpros +̅ eelys . +̅ ſmyte ē on pecys +̅ ſtewe ē wꞇ almaꝺ myle +̅ ỽꝯious, frye þe loces ī oyle as ꞇo forꝯ +̅ lay þe fyꝯ þꝯinne · caſt þꝯon pouꝺo  foꝛꞇ · pouꝺo  ꝺouce . wꞇ rayſo ̅̅ coꝛas +̅ punes ꝺamyſyns · tae galynꞇyne +̅ þe ew þꝯinne anꝺ wyng iꞇ ꞇo giꝺꝯ · +̅ caſt yꞇ in þe ꞇra +̅ bake iꞇ +̅ ẜue it foꝛꞇ ·	Custard of Fish Take loaches, lampreys and eels. Chop them into pieces and stew them with almond milk and verjuice. Fry the loaches in oil as before and lay the fish therein [in a pie shell on a dish]. Scatter over powder douce with currants and dried damsons. Take galantine and the sauce therein and mix it together and pour into the pie dish and bake it and serve it forth.
Cruſtarꝺꝯ of erbes on fy ꝺy. Ꞇe goꝺe erbes anꝺ grynꝺe em ſmale wiþ wallenoꞇys y pyeꝺ clene a greꞇe porcio · lye iꞇ ỽp almoſt wiþ as muce ỽꝯious as waꞇꝯ · ſeeꞇ it wel wꞇ pouꝺo  +̅ ſafronꝰ wꞇ ouꞇe ſalꞇ mae a cruſt in a tra +̅ ꝺo fye þꝯinne ỽnſteweꝺ wiþ a liꞇul oyle +̅ goꝺe pouꝺo · Wan it ys alf y bae ꝺo þis ſewe þeɼꞇo anꝺ bae iꞇ ỽp · f þu wolt mae iꞇ cleɼe of fye  ſeeþ ayɼo aɼꝺe +̅ tae ouꞇ þe ꝫolꝯ +̅ grynꝺ em wiþ goꝺe pouꝺour +̅ alye iꞇ ỽp wiꞇ þe good ſtue and ſerue it foꝛꞇ ·	Custard of Herbs on Fish Day Take good herbs and grind them finely with a generous amount of walnuts, picked clean. Mix it up with almost as much verjuice as water. Boil it well with powder and saffron, but without salt. Make a crust in a dish and lay in the fish, unstewed, with a little oil and good powder. When it is half baked add the sauce to this and bake it up. If you would make it free of fish, boil eggs until hard and take out the yolks and grind them with good powders and mix it up with good stocks and serve it forth.
eſes fryeꝺ in ento · Drawe a þye · almaꝺe myle wiþ watur · tae datus +̅ pye ē clene wiþ ale +̅ perꝯ · +̅ mynce ē wꞇ punes ꝺamaſyn · tae ouꞇ þe ſtonꝯ ouꞇ of þe prune +̅ erue þe punꝯ a ꞇwo · ꝺo þꝯꞇo rayſos · ſug  flo  of canel · ole maces +̅ clowꝯ · goꝺe pouꝺoꝯ +̅ ſalꞇ. colourꝯ ē ỽp wyꞇ ſanꝺre · menge þe wꞇ oyle · mae a coffyn a þou doyſt byfore +̅ ꝺo þis fars þꝯinne +̅ bae ꞇ wel anꝺ erue iꞇ foꝛrꞇ ·	Fried Cakes for Lent Prepare a thick almond milk with water. Take dates and pick them clean with apples and pears and mince them with dried damsons. Take out the stones of the prunes and slice the prunes in half. Add to this raisins, sugar and ground cinnamon, whole blades of mace and cloves, strong powders and salt. Colour them with sandalwood. Mix this with oil, make a lidless raised pie, as you did before and place this stuffing inside and bake it well and serve it forth. For the modern redaction, see the recipe for Fried Cakes for Lent.
Waſtels y farceꝺ· Ꞇe a waſtel +̅ ole out þe crīmes ꞇae ayro +̅ epꝯ ꞇalowe +̅ þe crīmes of þe ſame waſtel · pouꝺo  forꞇ +̅ ſalꞇ wꞇ afro anꝺ rayſos of coꝛas · +̅ medle alle þes y fere +̅ ꝺo iꞇ in þe waſtel · cloſe it +̅ bynde iꞇ faſt ꞇo gyꝺ ᷑ +̅ ſeeþ yꞇ wel anꝺ ſerue it foꝛꞇ ·	White Bread, Stuffed Take a white bread batch and hew out the crumbs. Take eggs and sheep's tallow and the crumbs of the same bread, powder fort and salt with saffron and currants. Mix all these together and use to stuff the bread, Close it and bind it fast together and boil it well. For the modern redaction, see the recipe for White Bread, Stuffed.
Sauge y farced Ꞇ por anꝺ ſeeþ iꞇ wel +̅ grynꝺ iꞇ ſmal · +̅ meꝺle it wiþ ayro +̅ breꝺe y grateꝺ · ꝺo þꝯꞇo pouꝺo  foꝛꞇ +̅ afro wiþ pynꝯ anꝺ ſalt ꞇae +̅cloſe lituỻ balles ī foyles of auge · weꞇe it wꞇ a bato  of ayro +̅ fry iꞇ anꝺ ſerue iꞇ foꝛꞇ ·	Sage Stuffed with Meat Take pork and boil it well and grind it finely and mix it with eggs and grated bread. Add to this powder fort and saffron, with pine nuts and salt. Take little balls [of this mixture] and wrap in sage leaves. Moisten with an egg batter and fry it and serve it forth. For the modern redaction, see the recipe for Sawge y farcet.
Sawgeat· Ꞇe sauge · grynꝺ it +̅ temꝑ ꞇ ỽp wiþ ayro ꞇae [a ſawcyst] +̅ erue em ꞇo gobeꞇꞇꝯ +̅ caſt in a poſſyneꞇ · +̅ ꝺo þꝯwiþ grece +̅ fry it. wan it is fryeꝺ ynowe : caſt þer to ſauge wiþ ayro : mae yt not ꞇo arꝺ · caſt þꝯꞇo pouꝺo  ꝺouce +̅ meſſe it foꝛꞇ · f it be ī ymbre ꝺay ꞇae ſauge · buꞇ  +̅ ayro · +̅ let it ſtonꝺe wel by þe ſame anꝺ ſerue yt fort ·	Take sage, grind it and mix it up with eggs. Take a sausage and chop into small pieces and place in a small pan and add grease to this and fry it. When it has fried sufficientyl, add the sage and egg [mixture], but do not cook too hard. If it is an Ember day : take sage, butter and eggs and let it become thick with the sauce and serve it forth. For the modern redaction, see the recipe for A Sage-flavoured Dish.
Cryſpes· Ꞇe flo ᷑ of paynꝺemayn +̅ meꝺle it wiþ wyꞇe grece ouꝰ þe fyrꝯ in a cawſo  · anꝺ ꝺo þe bato ᷑ þ ᷑ꞇo queynꞇlyc þoꝛow þy fyngo or þorowe a ȳmo  · +̅ let iꞇ  lyꞇul quayle ſo þꞇ þꝯ be ooles þꝯinne · anꝺ yf þou wolt  colo  ꞇ wiþ aleneꞇ fonnꝺyꞇ · ꞇae ē ỽp anꝺ caſt þer on ugo anꝺ su̅e ē forꞇ ·	Crisps Take fine white bread flour and mix it with white grease on the fire in a warming pan and pour the batter nicely through your fingers to this, or through a strainer and let it cool a little so that you can form a hole therein. And if you wish, colour it with alkenet, mixed in. Take it up and dust with sugar and serve it forth.
Cryſpels · Ꞇe +̅ mae a foyle of good paſt as ꞇynne as paꝑ · erue iꞇ ouꞇ anꝺ fry iꞇ in oyle oþꝯ in grece · +̅ þe remnat ꞇae ony claryfyeꝺ +̅ flaunne ē þꝯ wiþ · alay ē ỽp anꝺ erue iꞇ foꝛꞇ ·	Crispels Take and make a sheet of good paste as thin as paper. Slice it up and fry it in oil or in grease and [cook] the remnants. Take clarified honey and custard therewith, mix them up and serve them forth.
Ꞇartee · Ꞇe por y ſoꝺe · ewe it +̅ bray it ꝺo þꝯꞇo ayro · rayſo · coꝛa ug  +̅ pouꝺo  of ꝫ̅ꝫ̅ · pouꝺo  ꝺouce . +̅ ſmale bryꝺꝺꝯ þꝯamong +̅ wyte grees ꞇae punes · ſafron +̅ ſalꞇ +̅ mae a cruſt in a tra +̅ ꝺo þe fars þꝯinne +̅ bae iꞇ wel · +̅ m · f ·	Take boiled pork, slice it and pound it [in a mortar]. Add to this eggs, raisins, currants, sugar and powdered ginger, powder douce and small birds then mix in white grease. Take prunes, saffron, salt and make a crust in a dish. Fill with the stuffing and bake it well and serve it froth.
Ꞇart ī ymber ꝺay · Ꞇ· +̅ ꝑboyle oynos +̅ erbes +̅ preſſe ouꞇe þe watꝯ +̅ ewe ē male · ꞇae breꝺe +̅ bray iꞇ ī a mortꝯ +̅ tēꝑ it ỽp wꞇ ayro · ꝺo þꝯꞇo buꞇꞇ  · ſafro · +̅ ſalꞇ · +̅ rayſo coras +̅ a litul ſug  wiþ pouꝺo  ꝺouce · +̅ bae iꞇ in a ꞇra +̅ erue iꞇ forꞇ ·	Tart for Ember Day Take and parboil onions and herbs. Press out the water and chop them finely. Take bread and pound it in a mortar and mix it up with eggs. Add to this butter, saffron and salt and currants and a little sugar with powder douce and bake it in a dish and serve it forth. For the modern redaction, see the recipe for Tart in Ymbre Day.
Ꞇart ꝺebry · Ꞇe a cruſt ynce ꝺepe ī a tra · ꞇae ꝫolꝯ of ayro rawe · +̅ ceſe ruayne · +̅ meꝺle iꞇ +̅ þe ꝫoles ꞇo gyꝺer · ꝺo þꝯꞇo pouꝺo  ꝫ̅ꝫ̅ · &F128;ug  · afro anꝺ ſalꞇ · ꝺo yꞇ in  ꞇra anꝺ bae yꞇ anꝺ meſſe yꞇ forꞇ ·	Brie Tart Take a crust an inch deep in a dish. Take the yolks of raw eggs and Rouennaise cheese and mix it and the egg yolks together. Add to this ground ginger, sugar, saffron and salt. Place in the dish, bake it and serve it forth. For the modern redaction, see the recipe for Tart de Bry.
Ꞇart de brymlent · Ꞇe fygus rayſos · +̅ waye ē in wyne +̅ grynꝺe ē ſmale wiþ ales +̅ perus clene pyeꝺ ꞇae em ỽp +̅ caſt ē ī a pot wt wyne anꝺ ug , ꞇae calwar awmo y soꝺe · oþꝯ coꝺlyng oþꝯ aꝺo +̅ bray ē smale · +̅ ꝺo þꝯꞇo wyꞇe pouꝺos +̅ ole ſpyces +̅ ſalꞇ anꝺ ſeeþ yt · +̅ wan yt is y ſoꝺe y mow ꞇae it ỽp +̅ ꝺo iꞇ ī a ỽeſſel · anꝺ let yꞇ ele · mae a coffyn n ynche ꝺepe +̅ ꝺo þe fars þꝯinne · anꝺ plat iꞇ a boue wiꞇ punes anꝺ damyſyns · tae þe ſtonꝯ out · +̅ wꞇ date quarterꝺ +̅ pyeꝺ clene · anꝺ couꝯ þe coffyn anꝺ bae yꞇ wel anꝺ serue yꞇ foꝛꞇ ·	High Lenten Tart Take figs and riasins and wash them in wine and grind them finely with apples and pears, cleanly picked. Take them out and place in a pot with wine and sugar. Take young salmon, boiled or codling or haddock and pound them finely [in a mortar]. Add to this white powders and whole spices and salt and boil it. And when it has boiled sufficiently take it out and place in a dish and let it cool. Make a raised pie an inch deep and place the stuffing in this. On top set prunes and damsones, after having taken the stones out and with dates, quartered and picked clean. Cover the pie and bake it well and serve it forth.
Ꞇarte of flee · Ꞇe por y ſoꝺe +̅ grynꝺ it ſmale · ꞇae arꝺe ayro y ſoꝺe anꝺ y groꝺe +̅ ꝺo þꝯꞇo wꞇ ceſe y groꝺe ꞇae goꝺe pouꝺo  anꝺ ole ſpyces · ug  · ſafro +̅ ſalt +̅ ꝺo þꝯꞇo · mae a coffyn as ꞇo forꝯ ſayꝺ +̅ ꝺo þis þꝯn +̅ plant it wt ſmale bryꝺꝺꝯ y ſtyỽeꝺ +̅ co̅nyngꝯ +̅ ewe iꞇ ſmale ꞇo gobeꝯ +̅ bae as ꞇo for + . cꝯ . f.	Meat Tarts Take boiled pork and grind it finely. Take hard-boiled eggs and grind [them] and add with ground cheese. Take good powder and whoel spices, sugar, saffron and salt and mix these in. Make a standing crust to hold thes same and add the mixture therein and stuff it with small birds, cleaned, and rabbits and chop them to small pieces and bake as before and serve it forth. For the modern redaction, see the recipe for Tartes of Flesh.
Ꞇartleꞇꝯ · Ꞇe ỽeel y ſoꝺe +̅ grynꝺe ꞇ ſmale · ꞇae arꝺe ayro y ſoꝺe +̅ y groꝺe +̅ ꝺo þꝯto wiþ pune · ole ꝺaꞇe y ꞇoꝛne · pynes · +̅ rayſos coꝛa · ole ſyces +̅ pouꝺo  · ſug  +̅ ſalꞇ · +̅ mae a lyꞇul coffyn +̅ ꝺo þis fars þꝯinne . couꝯ +̅ bae iꞇ anꝺ ſerue it foꝛꞇ ·	Tartlets Take boiled veal and grind it finely. Take hard-boiled eggs, ground and mix with whole prunes, chopped dates, pine nuts and currants, whoel spices and powdered sugar and salt. Make a little raised pie and fill with this stuffing and bake it and serve it forth. For the modern redaction, see the recipe for Tartlettes/Tartletes.
Ꞇartes of fye · Ꞇe eelys +̅ awmo ſmyꞇe em on pecys +̅ ſtewe yꞇ ī almannꝺe myle +̅ ỽꝯious · ꝺrawe ỽp an almannꝺe myle wiꞇ þe ſtewe · pye ouꞇ þe bonꝯ clene of þe fy +̅ ſaue þe myꝺꝺel pece hole of þe eely +̅ grynꝺe þat oþꝯ fy ſmale anꝺ ꝺo þꝯto pouꝺo  · ſug  +̅ ſalt +̅ graꞇeꝺ breꝺe +̅ force þe eelys þꝯwꞇ þerꝯ as þe bonꝯ were · meꝺle þat oþꝯꝺele of þe fars +̅ þe myl ꞇo giꝺ ᷑ +̅ colo  it wiþ aꝺres ·. mae a cruſt ī a tra as byforꝯ +̅ bae iꞇ þ ᷑īne anꝺ  ꝯue iꞇ foꝛꞇ ·	Fish Tarts Take eels and samon and chop them into pieces. Stew them in almond milk and verjuice. Strain up an almond milk with the sauce. Pick out [the fish] bones from the flesh, but save the centre piece of the eels whole, but finely grind the other fish. Add to this powder, sugar and salt and grated bread and stuff the eels [with this] where the bones were excised. Combine the remianing stuffing and the [almond] milk together and colour it with sandalwood. Make a crust on a dish, as before and bake it therein and serve it forth.
Sambocaꝺe · Ꞇe +̅ mae a cruſt in a tra · +̅ ꞇa cruꝺꝯ anꝺ wryng out þe wheyꝫe +̅ ꝺrawe ꞇoɼow a ſtrayno  · +̅ put ī þe ſtrayno᷑ cruſtꝯ · ꝺo þꝯꞇo sug  þe þryꝺꝺe part +̅ ꝯnꝺele wyꞇe of ayro · +̅ ae þꝰinne blomes of elren . +̅ bae iꞇ ỽp wiþ curoſe anꝺ meſſe yt foꝛꞇ ·	Elderflower Cheesecake Take and prepare a cust on a dish. Take curds and drain them of their whey and pass them through a strainer. Mix with a third part of sugar and some egg whites and mix therein the flowers of elder. Strain the mixtue and bake it up in the crust and dish it forth. For the modern redaction, see the recipe for Sambocade.
Erbolate Ꞇe ꝑſel · mynꞇꝯ, ſauꝯay +̅ ſauge · +̅ tanſay · ferbayne · claꝛy · rewe · ꝺyꞇayn · fenel · ſouꞇenwoꝺe · ewe em +̅ grynꝺ em ſmale · meꝺle ē ỽp wiþ ayro · ꝺo buꝯ in a tra +̅ ꝺo þe fars þer ꞇo · +̅ bae iꞇ anꝺ meſſe iꞇ foꝛꞇ ·	Herbolade Take parsley, mint, savoury and sage and tansy, vervain, clary, rue, dyttony, fennel, southernwood. Chop then and grind them finely and mix with eggs. Butter a dish and pour over the stuffing. Bake it and dish it forth. For the modern redaction, see the recipe for Erbolat.
Nyſebe · Ꞇe þe þryꝺꝺe parꞇ of ourꝯ ꝺoꝯ +̅ flour þꝯꞇo +̅ bete hit ꞇo gyꝺ ᷑ ꞇyl yꞇ be as tow as eny lyme · caſt þꝯꞇo ſalt +̅ ꝺo iꞇ in a ꝺye · ole ī þe botome · +̅ lat yꞇ out wꞇ þy fyngur eyntlyce ī a cawfo  wiþ oyle +̅ fry iꞇ wel · +̅ wan iꞇ is ynow : ꞇae it out anꝺ caſt þꝯon ugꝯ +̅ erue yꞇ foꝛꞇ ·	A Dish, Nice for the Mouth Take the stems of sour dock and add flour and beat it together until it is as thick as any lime. Add to this salt and place in a dish that's hollow in the base and let it out with your finger. Quench it in a chaffing dish with oil and fry it well and when it is cooked, take it out and dust with sugar and serve it forth. For the modern redaction, see the recipe for A Dish, Nice for the Mouth.
ffor to make pomme ꝺoꝛryes +̅ oþꝯe þyngꝯ· Ꞇe þe lyrꝯ of poꝛ rawe +̅ grynꝺe iꞇ ſmale · meꝺle iꞇ ỽp wꞇ pouꝺo  foꝛt afro · +̅ ſalꞇ +̅ ꝺo þer ꞇo rayſo of coꝛas · mae balles þꝯof +̅ wete iꞇ wel in wyꞇe of ayro +̅ ꝺo yꞇ to ſeeþ in boylyng watur · tae em ỽp +̅ puꞇ em on a ſpyt roſt em wel · +̅ tae ꝑſel y groꝺ anꝺ wryng yꞇ ỽp wꞇ ayro +̅ a ꝑty of flo +̅ let ꝫerne abouꞇe þe ſpyt +̅ yf þu wolꞇ : tae for ꝑsel afro anꝺ erue yꞇ foꝛꞇ ·	How to Make Golden Apples and Other Things Take a pig's liver, raw, and grind it finely and mix it with powder fort, saffron and salt and combine with currants. Form into balls and moisten with the whites of eggs and place it to cook in boiling water. Take them out and set them on a spit. Roast them well and take ground parsley and wring it out with eggs and a quantity of flour and brush over the spitted meats. And if you wish, use saffron instead of parsley and serve it forth. For the modern redaction, see the recipe for How to Make Golden Apples and Other Things.
Cotgrys · Ꞇe +̅ me þe ſelf frs · but ꝺo þꝯꞇo pynꝯ +̅ sug  · tae n ole rowſteꝺ o , pulle ym +̅ ylꝺe ȳ al ꞇo gyꝺer ſaue þe leggꝯ · ꞇa a pygge +̅ ylꝺ ym fɼo þe myꝺꝺꝯ ꝺowaɼdꝯ. fyl ȳ ful of þe far +̅ ſowe ȳ faſt ꞇo gyꝺ ᷑ · ꝺo ȳ in a panne +̅ ſeeþ ȳ wel · +̅ wan þey but y oꝺe : ꝺo ē on a ſpyꞇ +̅ roſt ꞇ wel. colo  it wiþ ꝫoles of ayro +̅ afɼo · lay þꝯon foyles of golꝺ +̅ of ylu̅ꝯ · anꝺ erue it foꝛꞇ ·	Cockatrice Take and make the self stuffing [as in the preceding recipe] but add to it pine nuts and sugar. Take a whole roasted cock, and halve across the belly. Hold all together, save the leg portion, which you should pull apart. Take a [roasted] pig and split it from the middle downwards. Fill it with the stuffing and sow him all together [the cock head part and pig leg part]. Place in a pan and boil thoroughly and when it is cooked : place on a spit and roast it well. Colour it with egg yolks and saffron and dress with gold and silver leaf and serve it forth. For the modern redaction, see the recipe for Cockatrice.
ert rowce · Ꞇe þe mawe of þe grete ſwyne anꝺ · fyfe oþꝰ ỽp of piggꝰ mawes fylle em ful of þe ſelf fars · +̅ owe em faſt , ꝑboyle ē · tae em ỽp +̅ mae ſmale prewes of goꝺe paſt +̅ frye · ꞇae þes prewes y fryeꝺ +̅ ſeeþ ē [+̅] pye anꝺ þe mawes on þe fars maꝺe aftor n ỽrco wiþ ouꞇe leggꝯ · puꞇ em on a ſpyꞇ +̅ roſt ē as ꞇoforꝯ · anꝺ colo em wyꞇ afro · +̅ cꝯ ·	Take the maw of a large boar and five maws of sows. Fill them full of the self stuffing [as made above] and sew them closed and parboil them. Take them up and make small pointed shapes of good paste and fry them. Take these fried poits and affix them thick on the maws on the stuffing makde like a sea urchin without spines. Arrange on a spit and roast them and colour them with saffron and dish them forth. For the modern redaction, see the recipe for Hart rows.
Potew · Ꞇe poꞇꝯ of erþe lyꞇul of alf  qrt +̅ fylle em full of po̅me doꝛryes oþꝯ mae wyþ þyn onꝺe , oþꝯ in a molꝺe of pottes of þe elf far · puꞇ ē in watur +̅ ſeeþ em ỽp wel · anꝺ wan þey buꞇ ynowe bree þe poꝯ of erꞇe +̅ ꝺo þe fars on þe ſpyt +̅ roſt ē wel · +̅ wan þey bene y roſteꝺ  colo ē as po̅me ꝺoꝛryes · mae of lytul prews goꝺe paſt · fry em or roſt em wel in grece · +̅ mae þꝯof eerys ꞇo pottes +̅ colo yꞇ +̅ mae roſes of gooꝺ paſt +̅ fry ē +̅ puꞇ þe ſteles in þe ole þer þe pyt was . +̅ colo  yt wiþ wyte oþꝯ reꝺe and meſſe yt foꝛꞇ ·	Take earthen pots, just shy of half a quart and fill them full of the forcemeat as for pomme dorryes, or make with your own hand, or use a moulded pot of the self-forcemeat. Put them in water and boil them up well. And when they are sufficiently cooked break the earthen pot then finish cooking the forcemeat on a spit and roast it well. And when they are roasted, colour them as you would pomme dorryes. Make little boats of good paste, fry them or roast them well in grease and make make of them handles for the pots and colour it an dmake roses of good paste and fry them and put the stlks in the hole where the spit was and colour it with whiye or red and serve it forth.
Sacus Ꞇe ſmale acellꝯ of canỽas anꝺ fylle em full of þe ame fars +̅ eeþ em · +̅ wan þey bene y now 󿅡 ꞇae of þe canỽas · roſt em anꝺ colourꝯ em anꝺ erue ē foꝛꞇ ·	Sacks Take small canvas bags and fill them full of the same forcemeat [as above] and boil them and when they are cooked sufficiently take off the canvas. Roast them and colour them and serve them forth.
Bursew· Ꞇe por ſeeþ yt +̅ grynꝺe yt ſmale wiþ ſoꝺen ayro · ꝺo þerꞇo goꝺe pouꝺours anꝺ ole ſpyces +̅ ſalt wiþ ug  · mae þꝯof male balles +̅ caſt em ī ī  bato of ayro · +̅ weꞇe em in flo +̅ frye ē ī grece as fryꞇourꝯ +̅ ſꝯuē forꞇ ·	Take pork, boil it and grind it finely with boiled eggs. Add to this good powders and whoel spices and salt with sugar. Form into small balls and coat in an egg batter and dust with flour and fry them in grease, as you would fritters, and serve them forth. For the modern redaction, see the recipe for Bursews.
Spynoces y fryeꝺ· Ꞇe pynocꝯ +̅ ꝑboyle em in ſeeþyng wat  · ꞇae ē ỽp +̅ pꝯſſe ouꞇ þe wat ᷑ +̅ ewe em ī two· fry em in oyle clene · ꝺo þer to pouꝺo ꝺouce · +̅ ſerue yt foꝛꞇ ·	Fried Spinach Take spinach, parboil them in boiling water, drain them and presse out the excess water and halve them. Fry them in fresh oil and add powder douce and serve them forth. For the modern redaction, see the recipe for Spynoches y Fryed.
Benes y fryeꝺ· Ꞇe benꝯ +̅ ſeeþ em · almoſt ꞇyl þey berſto · tae +̅ wryng ouꞇe þe watur clene · ꝺo þꝯꞇo oyno y ſoꝺe +̅ y mynceꝺ · anꝺ garle þꝯwyþ · fry ē in oyle oþꝯ in grece · anꝺ ꝺo þꝯꞇo pouꝺo  ꝺouce · anꝺ ſerue yt fort ·	Fried Beans Take beans and boil them until they are almost burst. Drain them and wring out the excess liquid. Add to them boiled and minced onions and garlic. Fry them in oil or in grease and mix in powder douce and serve it forth. For the modern redaction, see the recipe for Benes y Fryed.

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