FENKEL IN SOPPES. XX.III. XVII.

Take blades of Fenkel. shrede hem not to smale, do hem to seeþ in
water and oile and oynouns mynced þerwith. do þerto safroun and salt
and powdour douce, serue it forth, take brede ytosted and lay the
sewe onoward.


CLAT [1]. XX.III. XVIII.

Take elena campana and seeþ it water [2]. take it up and grynde it
wel in a morter. temper it up with ayrenn safroun and salt and do it
ouer the fire and lat it not boile. cast above powdour douce and
serue it forth.

[1] Clat. Qu.
[2] water; r. _in water_, as in No. 79.


APPULMOY [1]. XX.III. XIX.

Take Apples and seeþ hem in water, drawe hem thurgh a straynour.
take almaunde mylke & hony and flour of Rys, safroun and powdour fort
and salt. and seeþ it stondyng [2].

[1] Appulmoy. _Appulmos_. Ms. Ed. No. 17. named from the apples
employed. V. No. 149.
[2] stondyng. thick.