LECHE LUMBARD [1]. XX.III. V.

Take rawe Pork and pulle of the skyn. and pyke out þe skyn synewes
and bray the Pork in a morter with ayrenn rawe do þerto suger, salt,
raysouns coraunce, dates mynced, and powdour of Peper powdour gylofre.
an do it in a bladder, and lat it seeþ til it be ynowhz. and whan it
is ynowh, kerf if leshe it [2] in likenesse of a peskodde [3], and
take grete raysouns and grynde hem in a morter, drawe hem Up wiþ rede
wyne, do þerto mylke of almaundes colour it with saunders an safroun.

and do þerto powdour of peper an of gilofre and boile it. and whan it
is iboiled; take powdour of canel and gynger, and temper it up with
wyne. and do alle þise thynges togyder. and loke þat it be rennyns
[4], and lat it not seeþ after that it is cast togyder, an serue it
forth.

[1] Leche Lumbard. So called from the country. Randle Home says,
_Leach_ is "a kind of jelly made of cream, ising-glass, sugar and
almonds, with other compounds."
[2] Leshe it. Vide Gloss.
[3] Peskodde. Hull or pod of a pea.
[4] rennyns. Perhaps _thin_, from the old _renne_, to run. Vide Gloss.


CONNYNGES IN CLERE BROTH. XX.III. VI.

Take Connynges and smyte hem in gobetes and waissh hem and do hem in
feyre water and wyne, and seeþ hem and skym hem. and whan þey buth
isode pyke hem clene, and drawe the broth thurgh a straynour and do