GOURDES IN POTAGE. VIII.

Take young Gowrdes pare hem and kerue [1] hem on pecys. cast hem in
gode broth, and do þer to a gode pertye [2] of Oynouns mynced. take
Pork soden. grynd it and alye it þer with and wiþ zolkes of ayrenn.
do þer to safroun and salt, and messe it forth with powdour douce.

[1] kerve. Cut.
[2] partye. Party, i.e. quantity.


RYSE [1] OF FLESH. IX.

Take Ryse and waishe hem clene. and do hem in erthen pot with gode

broth and lat hem seeþ wel. afterward take Almaund mylke [2] and do
þer to. and colour it wiþ safroun an salt, an messe forth.

[1] Ryse. Rice. V. Gloss.
[2] Almand mylke. V. Gloss.


FUNGES [1]. X.

Take Funges and pare hem clere and dyce hem [2]. take leke and shred
hym small and do hym to seeþ in gode broth. colour it with safron and
do þer inne powdour fort [3].