121.


VYAUNDE CYPRE [1]. XX.IIII. XVII.

Take oot mele and pike out the stones and grynde hem smal, and drawe
hem thurgh a straynour. take mede oþer wyne ifonded in sugur and do
þise þerinne. do þerto powdour and salt, and alay it with flour of
Rys and do þat it be stondyng. if thou wilt on flesh day; take hennes
and pork ysode & grynde hem smale and do þerto. & messe it forth.

[1] Cypre. _Cipre_, Contents here and No. 98.


VYANDE CYPRE OF SAMOUN [1]. XX.IIII. XVIII.

Take Almandes and bray hem unblaunched. take calwar [2] Samoun and
seeþ it in lewe water [3] drawe up þyn Almandes with the broth. pyke
out the bones out of the fyssh clene & grynde it small & cast þy mylk
& þat togyder & alye it with flour of Rys, do þerto powdour fort,
sugur & salt & colour it with alkenet & loke þat hit be not stondyng
and messe it forth.

[1] Samoun. Salmon.
[2] calwar. Salwar, No. 167. R. Holme says, "_Calver_ is a term used
to a Flounder when to be boiled in oil, vinegar, and spices and to be
kept in it." But in Lancashire Salmon newly taken and immediately
dressed is called _Calver Salmon_: and in Littleton _Salar_ is a
young salmon.
[3] lewe water. warm. V. Gloss.