Take the brawnn of Swyne. parboile it and grynde it smale and alay it
up with zolkes of ayren. set it ouere [2] the fyre with white Grece
and lat it not seeþ to fast. do þerinne Safroun an powdour fort and
messe it forth. and cast þerinne powdour douce, and serue it forth.

[1] Carnel, perhaps _Charnel_, from Fr. _Chaire_.
[2] ouere. Over. So again, No. 33.


CHYKENNS [1] IN CAWDEL. XXXIII.

Take Chikenns and boile hem in gode broth and ramme [2] hem up. þenne
take zolkes of ayrenn an þe broth and alye it togedre. do þerto
powdour of gynger and sugur ynowh safroun and salt. and set it ouere
the fyre withoute boyllyng. and serue the Chykenns hole [3] oþer
ybroke and lay þe sowe onoward.

[1] Chikens. Contents. So again in the next Recipe.
[2] ramme. Qu. press them close together.
[3] hole. Whole.


CHYKENS IN HOCCHEE [1]. XXXIIII.

Take Chykenns and scald hem. take parsel and sawge withoute eny oþere
erbes. take garlec an grapes and stoppe the Chikenns ful and seeþ hem
in gode broth. so þat þey may esely be boyled þerinne. messe hem an
cast þerto powdour dowce.