Take of cruddes [1] and presse out þe wheyze [2]. do þerto sum whyte
of ayrenn. fry hem. do þerto. & lay on sugur and messe forth.

[1] Cruddes. Curds, per metathesin.
[2] wheyze. whey.


FRYTOUR OF ERBES. XX.VII. XI.

Take gode erbys. grynde hem and medle [1] hem with flour and water &
a lytel zest and salt, and frye hem in oyle. and ete hem with clere
hony.

[1] medle. mix.


RASYOLS [1]. XX.VII. XII.

Take swyne lyuoers and seeþ hem wel. take brede & grate it. and take
zolkes of ayrenn. & make hit sowple [2] and do þerto a lytull of lard
carnoun lyche a dee [3]. chese gratyd [4] & whyte grece. powdour
douce & of gyngur & wynde it to balles [5] as grete as apples. take
þe calle of þe swyne & cast euere [6] by hym self þerin. Make a Crust
in a trape [7]. and lay þe ball þerin & bake it. and whan þey buth
ynowz: put þerin a layour of ayrenn with powdour fort and Safroun.
and serue it forth.

[1] Rasyols. Rasiowls, Contents. Qu. the etymen.
[2] sowple. supple.