[4] verious. Verjuice.


NOUMBLES. XIII.

Take noumbles of Deer oþer [1] of oþer beest parboile hem kerf hem to
dyce. take the self broth or better. take brede and grynde with the
broth. and temper it [2] up with a gode quantite of vyneger and wyne.
take the oynouns and parboyle hem. and mynce hem smale and do þer to.
colour it with blode and do þer to powdour fort and salt and boyle it
wele and serue it fort [3].

[1] oþer. Other, i.e. or.
[2] temper it. Temper it, i. e. mix it.
[3] fort. Miswritten for _forth_. So again No. 31. 127.


ROO [1] BROTH. XIIII.

Take the lire of the Deer oþer of the Roo parboile it on smale peces.
seeþ it wel half in water and half in wyne. take brede and bray it
wiþ the self broth and drawe blode þer to and lat it seeth to gedre
with powdour fort of gynger oþer of canell [2]. and macys [3]. with a
grete porcioun of vineger with Raysouns of Coraunte [4].

[1] Roo. Roe. The Recipe in Ms. Ed. No. 53. is very different.
[2] Canell. Cinnamon.
[3] macys. Mace. V. Preface and Gloss.
[4] Raysouns of Coraunte. Currants. V. Gloss.