lard ydyced take mylke after þat þou hast to done [2] and myng [3]
þerwith. and make þerof dyuerse colours. If þou wolt have zelow, do
þerto safroun and no parsel. If þou wolt have it white; nonþer parsel
ne safroun but do þerto amydoun. If þou wilt have rede do þerto
sandres. If þou wilt have pownas [4] do þerto turnesole [5]. If þou
wilt have blak do þerto blode ysode and fryed. and set on the fyre in
as many vessels as þou hast colours þerto and seeþ it wel and lay
þise colours in a cloth first oon. and sithen anoþer upon him. and
sithen the þridde and the ferthe. and presse it harde til it be all
out clene. And whan it is al colde, lesh it thynne, put it in a panne
and fry it wel. and serue it forth.

[1] Lete Lardes. _Lards_ in form of Dice are noticed in the process.
See Lel. Coll. VI. p. 5. _Lete_ is the Fr. _Lait_, milk. V. No. 81.
or Brit. _Llaeth_. Hence, perhaps, _Lethe Cpyrus_ and _Lethe Rube_.
Lel. Coll. IV. p. 227. But VI. p. 5, it is _Leche_.
[2] to done, i. e. done.
[3] myng. mix.
[4] pownas. Qu.
[5] turnesole. Not the flower _Heliotrope_, but a drug. Northumb.
Book, p. 3. 19. I suppose it to be _Turmeric_. V. Brooke's Nat. Hist.
of Vegetables, p. 9. where it is used both in victuals and for dying.


FURMENTE WITH PORPAYS [1]. XX.III. IX.

Take Almandes blanched. bray hem and drawe hem up with faire water,
make furmente as before [2] and cast þer furmente þerto. & messe it
with Porpays.