[2] Payndemayn. Whitebread. V. ad No. 41.


VYNE GRACE [1]. XX.III. I.

Take smale fylettes of Pork and rost hem half and smyte hem to
gobettes and do hem in wyne an Vynegur and Oynouns ymynced and stewe
it yfere do þerto gode poudours an salt, an serue it forth.

[1] Vyne Grace. Named probably from _grees_, wild swine, and the mode
of dressing in _wine_. V. Gloss. voce _Vyne grace_.



FONNELL [1]. XX.III. II.

Take Almandes unblaunched. grynde hem and drawe hem up with gode
broth, take a lombe [2] or a kidde and half rost hym. or the þridde
[3] part, smyte hym in gobetes and cast hym to the mylke. take smale
briddes yfasted and ystyned [4]. and do þerto sugur, powdour of
canell and salt, take zolkes of ayrenn harde ysode and cleeue [5] a
two and ypaunced [6] with flour of canell and florish þe sewe above.
take alkenet fryed and yfoundred [7] and droppe above with a feþur [8]
and messe it forth.

[1] Fonnell. Nothing in the recipe leads to the etymon of this
multifarious dish.
[2] Lombe. Lamb.
[3] thridde. Third, per metathesin.
[4] yfasted and ystyned.