Take Almandes unblanched, waisshe hem, grynde hem, drawe hem up with
gode broth. do þerto thridde part of chiryse. þe stones. take oute
and grynde hem smale, make a layour of gode brede an powdour and salt
and do þerto. colour it with sandres so that it may be stondyng, and
florish it with aneys and with cheweryes, and strawe þeruppon and
serue it forth.
[1] Chyryse. _Chiryse_ in the process. _Cheriseye._ Ms. Ed. II. 18.
_Chiryes_ there are cherries. And this dish is evidently made of
Cherries, which probably were chiefly imported at this time from
Flanders, though they have a Saxon name, [Anglo-Saxon: cyrre].