take peper and safroun. wyne. vynegur aysell [3] oþer alegur & do
þerto & serue forth.

[1] nyme. take. Perpetually used in Ms. Ed. from Sax. niman.
[2] code lyng. If a Codling be a _small cod_, as we now understand
it, _great codling_ seems a contradiction in terms.
[3] Aysell. Eisel, vinegar. Littleton.


FOR TO MAKE CHAWDON [1] FOR LENT. C. XV.

Take blode of gurnardes and congur & þe paunch of gurnardes and
boile hem tendre & mynce hem smale, and make a lyre of white Crustes
and oynouns ymynced, bray it in a morter & þanne boile it togyder til
it be stondyng. þenne take vynegur oþ aysell & safroun & put it þerto
and serue it forth.

[1] Chawdoun. V. Gloss.


FURMENTE WITH PORPEYS. C. XVI.

Take clene whete and bete it small in a morter and fanne out clene
the doust, þenne waisthe it clene and boile it tyl it be tendre and
broun. þanne take the secunde mylk of Almaundes & do þerto. boile hem
togidur til it be stondyng, and take þe first mylke & alye it up wiþ
a penne [1]. take up the porpays out of the Furmente & leshe hem in
a dishe with hoot water. & do safroun to þe furmente. and if the
porpays be salt. seeþ it by hym self, and serue it forth.