[3] veriaws. Verjuice.
[4] helde it. pour, cast.


MYLATES OF PORK. XX.VII. XV.

Hewe Pork al to pecys and medle it with ayrenn & chese igrated. do
þerto powdour fort safroun & pyneres [1] with salt, make a crust in a
trape, bake it wel þerinne, and serue it forth.

[1] pyneres. Vide Pref.


CRUSTARDES OF FYSSHE. XX.VII. XVI.

Take loches, laumprouns, and Eelis. smyte hem on pecys, and stewe hem
wiþ Almaund Mylke and verions, frye the loches in oile as tofore. and
lay þe fissh þerinne. cast þeron powdour fort powdour douce. with
raysons coraunce & prunes damysyns. take galyntyn and þe sewe þerinne,
and swyng it togyder and cast in the trape. & bake it and serue it
forth.


CRUSTARDES OF EERBIS [1] ON FYSSH DAY. XX.VII. XVII.

Take gode Eerbys and grynde hem smale with wallenotes pyked clene. a
grete portioun. lye it up almost wiþ as myche verions as water. seeþ
it wel with powdour and Safroun withoute Salt. make a crust in a
trape and do þe fyssh þerinne unstewed wiþ a litel oile & gode
Powdour. whan it is half ybake do þe sewe þerto & bake it up. If þou