MORTREWS BLANK. XX.II. VI.

Take Pork and Hennes and seeþ hem as to fore. bray almandes blaunched,
and temper hem up with the self broth. and alye the fleissh with the
mylke and white flour of Rys. and boile it. & do þerin powdour of
gyngur sugar and look þat it be stondyng.


BREWET OF ALMONY [1]. XX.II. VII.

Take Conynges or kiddes and hewe hem small on moscels [2] oþer on
pecys. parboile hem with the same broth, drawe an almaunde mylke and
do the fleissh þerwith, cast þerto powdour galyngale & of gynger with
flour of Rys. and colour it wiþ alkenet. boile it, salt it. & messe
it forth with sugur and powdour douce.

[1] Almony. Almaine, or Germany. _Almany_. Fox, part I. p. 239.
_Alamanie_. Chron. Sax. p. 242. V. ad No. 71.
[2] moscels. Morsels.


PEIOUNS [1] YSTEWED. XX.II. VIII.


Take peions and stop hem with garlec ypylled and with gode erbes
ihewe. and do hem in an erthen pot. cast þerto gode broth and whyte
grece. Powdour fort. safroun verious & salt.

[1] Peiouns, Pejons, i. e. Pigeons, _j_ is never written here in the