Take Almandes unblaunched. grynde hem and drawe hem up with gode
broth, take a lombe [2] or a kidde and half rost hym. or the þridde
[3] part, smyte hym in gobetes and cast hym to the mylke. take smale
briddes yfasted and ystyned [4]. and do þerto sugur, powdour of
canell and salt, take zolkes of ayrenn harde ysode and cleeue [5] a
two and ypaunced [6] with flour of canell and florish þe sewe above.
take alkenet fryed and yfoundred [7] and droppe above with a feþur [8]
and messe it forth.
[1] Fonnell. Nothing in the recipe leads to the etymon of this
multifarious dish.
[2] Lombe. Lamb.
[3] thridde. Third, per metathesin.
[4] yfasted and ystyned.
[5] cleeue. cloven.
[6] ypaunced. pounced.
[7] yfoundred. melted, dissolved.
[8] feþ'. feather.