it forth.


MACROWS [1]. XX.IIII. XII.

Take and make a thynne foyle of dowh. and kerve it on peces, and cast
hem on boillyng water & seeþ it wele. take chese and grate it and
butter cast bynethen and above as losyns. and serue forth.

[1] Macrows. _Maccherone_, according to the Recipe in _Altieri_,
corresponds nearly enough with our process; so that this title seems
to want mending, and yet I know not how to do it to satisfaction.


TOSTEE [1]. XX.IIII. XIII.

Take wyne and hony and found it [2] togyder and skym it clene. and
seeþ it long, do þerto powdour of gyngur. peper and salt, tost brede
and lay the sew þerto. kerue pecys of gyngur and flour it þerwith and
messe it forth.

[1] Tostee. So called from the toasted bread.
[2] found it. mix it.


GYNGAWDRY [1]. XX.IIII. XIIII.

Take the Powche [2] and the Lyuour [3] of haddok, codlyng and hake [4]
and of ooþer fisshe, parboile hem, take hem and dyce hem small, take
of the self broth and wyne, a layour of brede of galyntyne with gode