wiþ wyne and sugur. take salwar Salmoun [2] ysode. oþer codlyng, oþer
haddok, & bray hem smal. & do þerto white powdours & hool spices. &
salt. and seeþ it. and whanne it is sode ynowz. take it up and do it
in a vessel and lat it kele. make a Coffyn an ynche depe & do þe fars
þerin. Plaunt it boue [3] with prunes and damysyns. take þe stones
out, and wiþ dates quarte rede [4] dand piked clene. and couere the
coffyn, and bake it wel, and serue it forth.

[1] Brymlent. Perhaps Midlent or High Lent. _Bryme_, in Cotgrave, is

the _midst_ of Winter. The fare is certainly lenten. A.S. [Anglo-
Saxon: bryme]. Solennis, or beginning of Lent, from A.S. [Anglo-Saxon:
brymm], ora, margo. Yet, after all, it may be a mistake for
_Prymlent_.
[2] salwar Samoun. V. ad No. 98.
[3] plaunt it above. Stick it _above_, or on the top.
[4] quarte red. quartered.


TARTES OF FLESH [1]. XX.VIII. VIII.

Take Pork ysode and grynde it smale. tarde [2] harde eyrenn isode &
ygrounde and do þerto with Chese ygronde. take gode powdour and hool
spices, sugur, safroun, and salt & do þerto. make a coffyn as to feel
sayde [3] & do þis þerinne, & plaunt it with smale briddes istyned &
counyng. & hewe hem to smale gobettes & bake it as tofore. & serue it
forth.

[1] Tartes of Flesh. So we have _Tarte Poleyn_, Lel. Coll. IV. p. 226.
i.e. of Pullen, or Poultry.