SAWGE YFARCED. XX.VIII.

Take sawge. grynde it and temper it up with ayrenn. a saweyster [1] &
kerf hym to gobettes and cast it in a possynet. and do þerwiþ grece &
frye it. Whan it is fryed ynowz cast þerto sawge with ayren make it
not to harde. cast þerto powdour douce, messe it forth. If it be in
Ymber day; take sauge butter & ayrenn. and lat it stonde wel by þe
sause [2], & serue it forth.

[1] saweyster. Qu.
[2] stonde wel by the sause. Become thick with the sawce.


SAWGEAT [1]. XX.VIII. I.

Take Pork and seeþ it wel and grinde it smale and medle it wiþ ayren
& brede. ygrated. do þerto powdour fort and safroun with pyner & salt.
take & close litull Balles in foiles [2] of sawge. wete it with a
batour of ayren & fry it. & serue it forth.

[1] Sawgeat. So named from the Sage, or _Sawge_
[2] foiles. leaves.


CRYSPES [1]. XX.VIII. II.

Take flour of pandemayn and medle it with white grece ouer the fyrer
in a chawfour [2] and do the batour þerto queyntlich [3] þurgh þy
fyngours. or thurgh a skymour. and lat it a litul [4] quayle [5] a