oþer saundres and seeþ þe peeres þerin & whan þei buth ysode, take
hem up, make a syryp of wyne greke. oþer vernage [3] with blaunche
powdour oþer white sugur and powdour gyngur & do the peres þerin.
seeþ it a lytel & messe it forth.

[1] Peeres. pears.
[2] mulberes. mulberries, for colouring.
[3] Vernage. Vernaccia, a sort of Italian white wine. V. Gloss.


EGURDOUCE [1] OF FYSSHE. XX.VI. XIII.

Take Loches oþer Tenches oþer Solys smyte hem on pecys. fry hem in
oyle. take half wyne half vynegur and sugur & make a siryp. do þerto
oynouns icorue [2] raisouns coraunce. and grete raysouns. do þerto
hole spices. gode powdours and salt. messe þe fyssh & lay þe sewe
aboue and serue forth.

[1] Egurdouce. Vide Gloss.
[2] icorue, icorven. cut. V. Gloss.


COLDE BREWET. XX.VI. XIIII.

Take Almaundes and grynde hem. take the tweydel [1] of wyne oþer the
þriddell of vynegur. drawe up the Almaundes þerwith. take anys sugur
& branches of fenel grene a fewe. & drawe hem up togyder with þer
mylke take poudour of canell. of gyngur. clowes. & maces hoole. take
kydde oþer chikenns oþer flessh. & choppe hem small and seeþ hem.
take all þis flessh whan it is sodenn & lay it in a clene vessel &