is ynowhz: take it out and cast þerto suger &c.

[1] Nysebek. Qu.
[2] holke. Qu. hollow.
[3] queynchche. an _queyntlich'_, as No. 162.
[4] Chowfer. chaffing dish, as No. 162.


FOR TO MAKE POMME DORRYLE [1] AND OÞER ÞNGES. XX.VIII. XIIII.

Take þe lire of Pork rawe. and grynde it smale. medle it up wiþ
powdre fort, safroun, and salt, and do þerto Raisouns of Coraunce,
make balles þerof. and wete it wele in white of ayrenn. & do it to
seeþ in boillyng water. take hem up and put hem on a spyt. rost hem
wel and take parsel ygronde and wryng it up with ayren & a party of
flour. and lat erne [2] aboute þe spyt. And if þou wilt, take for
parsel safroun, and serue it forth.

[1] Pomme dorryle. Contents, _pom dorryes_, recte, for MS. Ed. 42,
has _Pommedorry_; and see No. 177. So named from the _balls_ and _the
gilding_. "Pommes dorees, golden apples." Cotgrave. _Poundorroye_.
MS. Ed. 58; but vide _Dorry_ in Gloss.

[2] erne. Qu.


COTAGRES [1]. XX.VIII. XV.

Take and make þe self fars [2]. but do þerto pynes and sugur. take an
hole rowsted cok, pulle hym [3] & hylde [4] hym al togyder saue þe