Take and seeþ muskels, pyke hem clene, and waisshe hem clene in wyne.
take almandes & bray hem. take somme of the muskels and grynde hem. &
some hewe smale, drawe the muskels yground with the self broth. wryng
the almaundes with faire water. do alle þise togider. do þerto
verious and vyneger. take whyte of lekes & parboile hem wel. wryng
oute the water and hewe hem smale. cast oile þerto with oynouns
parboiled & mynced smale do þerto powdour fort, safroun and salt. a
lytel seeþ it not to to [1] stondyng & messe it forth.

[1] to to, i. e. too too. Vide No. 17.


MORTREWS OF FYSSH. XX.VI. V.

Take codlyng, haddok, oþ hake and lynours with the rawnes [1] and
seeþ it wel in water. pyke out þe bones, grynde smale the Fysshe,
drawe a lyour of almaundes & brede with the self broth. and do the
Fysshe grounden þerto. and seeþ it and do þerto powdour fort, safroun
and salt, and make it stondyng.

[1] rawnes. roes.


LAUMPREYS IN GALYNTYNE. XX.VI. VI.

Take Laumpreys and sle [1] hem with vynegur oþer with white wyne &
salt, scalde hem in water. slyt hem a litel at þer nauel.... & rest a
litel at the nauel. take out the guttes at the ende. kepe wele the
blode. put the Laumprey on a spyt. roost hym & kepe wel the grece.
grynde raysouns of coraunce. hym up [2] with vyneger. wyne. and