the flessh þerwith in a Possynet and styne it [1]. and do þerto
vynegur and powdour or gynger and a grete quantite and salt after the
last boillyng and serue it forth.

[1] styne it. Close it. V. Gloss.


PAYN RAGOUN [1]. XX.III. VII.

Take hony suger and clarifie it togydre. and boile it with esy fyre,
and kepe it wel fro brennyng and whan it hath yboiled a while; take
up a drope [2] þerof wiþ þy fyngur and do it in a litel water and
loke if it hong [3] togydre. and take it fro the fyre and do þerto
the thriddendele [4] an powdour gyngener and stere [5] it togyder
til it bigynne to thik and cast it on a wete [6] table. lesh it and
serue it forth with fryed mete on flessh dayes or on fysshe dayes.

[1] Payn ragoun. It is not at all explained in the Recipe.
[2] Drope. Drop.
[3] hong. Hing, or hang.
[4] thriddendele. Third part, perhaps, _of brede_, i. e. of bread,
may be casually omitted here. V. Gloss.
[5] stere. stir.
[6] wete. wet.


LETE LARDES [1]. XX.III. VIII.

Take parsel and grynde with a Cowe mylk, medle it with ayrenn and