middle of a word.


LOSEYNS [1]. XX.II. IX.

Take gode broth and do in an erthen pot, take flour of payndemayn and
make þerof past with water. and make þerof thynne foyles as paper [2]
with a roller, drye it harde and seeþ it in broth take Chese ruayn [3]
grated and lay it in disshes with powdour douce. and lay þeron
loseyns isode as hoole as þou mizt [4]. and above powdour and chese,
and so twyse or thryse, & serue it forth.

[1] Loseyns. Vide in Gloss.
[2] foyles as paper. _Leaves_ of paste as thin as _paper_.
[3] Chese ruyan. 166. Vide Gloss.
[4] mizt. Might, i.e. can.


TARTLETTES [1]. XX.II. X.

Take pork ysode and grynde it small with safroun, medle it with
ayrenn and raisons of coraunce and powdour fort and salt, and make a
foile of dowhz [2] and close the fars [3] þerinne. cast þe Tartletes
in a Panne with faire water boillyng and salt, take of the clene
Flessh withoute ayren & bolle it in gode broth. cast þerto powdour
douce and salt, and messe the tartletes in disshes & helde [4] the
sewe þeronne.

[1] Tarlettes. _Tartletes_ in the process.
[2] foile of dowhz, or dowght. A leaf of paste.