[1] Jowtes. V. ad No. 60.


FYGEY [1]. XX.IIII. IX.

Take Almaundes blanched, grynde hem and drawe hem up with water and
wyne: quarter fygur hole raisouns. cast þerto powdour gyngur and hony
clarified. seeþ it wel & salt it, and serue forth.

[1] Fygey. So named from the figs therein used. A different Recipe,
Ms. Ed. No. 3, has no figs.


POCHEE [1]. XX.IIII. X.

Take Ayrenn and breke hem in scaldyng hoot water. and whan þei bene
sode ynowh. take hem up and take zolkes of ayren and rawe mylke and
swyng hem togydre, and do þerto powdour gyngur safroun and salt, set
it ouere the fire, and lat it not boile, and take ayrenn isode & cast
þe sew onoward. & serue it forth.

[1] Pochee. Poached eggs. Very different from the present way.


BREWET OF AYRENN. XX.IIII. XI.

Take ayrenn, water and butter, and seeþ hem yfere with safroun and
gobettes of chese. wryng ayrenn thurgh a straynour. whan the water
hath soden awhile: take þenne the ayrenn and swyng hem with verious.
and cast þerto. set it ouere the fire and lat it not boile. and serue