CHARLET YFORCED. XX.II.

Take mylke and seeþ it, and swyng þerwith zolkes of Ayrenn and do
þerto. and powdour of gynger suger. and Safroun and cast þerto. take
the Charlet out of the broth and messe it in dysshes, lay the sewe
onoward. flour it with powdour douce. and serue it forth.


CAWDEL FERRY [1]. XX.II. I.

Take flour of Payndemayn [2] and gode wyne. and drawe it togydre. do
þerto a grete quantite of Sugur cypre. or hony clarified, and do
þerto safroun. boile it. and whan it is boiled, alye it up with
zolkes of ayrenn. and do þerto salt and messe it forth. and lay þeron
sugur and powdour gyngur.

[1] ferry. Quare. We have _Carpe in Ferry_, Lel. Coll. VI. p. 21.
[2] Payndemayn. White bread. Chaucer.


JUSSHELL [1]. XX.II. III.

Take brede ygrated and ayrenn and swyng it togydre. do þerto safroun,
sawge. and salt. & cast broth. þerto. boile it & messe it forth.

[1] Jusshell. See also next number. _Jussell_, Ms. Ed. 21, where the
Recipe is much the same. Lat. _Juscellam_, which occurs in the old
scholiast on Juvenal iv. 23; and in Apicius, v. 3. Vide Du Fresne, v.