[1] Penne. Feather, or pin. Ms. Ed. 28.


FYLETTES IN GALYTYNE. C. XVII.

Take Pork, and rost it tyl the blode be tryed out & þe broth [1].
take crustes of brede and bray hem in a morter, an drawe hem thurgh a
cloth with þe broth, þenne take oynouns an leshe hem on brede an do
to the broth. þanne take pork, and leshe it clene with a dressyng
knyf and cast it into þe pot broth, & lat it boile til it be more
tendre. þanne take þat lyour þerto. þanne take a porcion of peper and
saundres & do þerto. þanne take parsel & ysope & mynce it smale & do
þerto. þanne take rede wyne oþer white grece & raysouns & do þerto. &
lat it boile a lytel.

[1] the broth. Supposed to be prepared beforehand.


VEEL IN BUKNADE [1]. C. XVIII.

Take fayr Veel and kyt it in smale pecys and boile it tendre in fyne
broth oþer in water. þanne take white brede oþer wastel [2], and
drawe þerof a white ... lyour wiþ fyne broth, and do þe lyour to the
Veel, & do safroun þerto, þanne take parsel & bray it in a morter &
the Juys [3] þerof do þerto, and þanne is þis half zelow & half grene.
þanne take a porcioun of wyne & powdour marchant & do þerto and lat
it boile wele, and do þerto a litel of [4] vynegur. & serue forth.

[1] Buknade. V. No. 17.
[2] Wastel. V. Gloss.