Take clene pork and boile it tendre. þenne hewe it small and bray it
smal in a morter. take fyges and boile hem tendre in smale ale. and
bray hem and tendre chese þerwith. þenne waisthe hem in water & þene
lyes [1] hem alle togider wit Ayrenn, þenne take powdour of pepper.
or els powdour marchannt & ayrenn and a porcioun of safroun and salt.
þenne take blank sugur. eyrenn & flour & make a past wit a roller,
þene make þerof smale pelettes [2]. & fry hem broun in clene grece &
set hem asyde. þenne make of þat ooþer deel [3] of þat past long
coffyns [4] & do þat comade [5] þerin. and close hem faire with a
countoer [6], & pynche hem smale about. þanne kyt aboue foure oþer
sex wayes, þanne take euy [7] of þat kuttyng up, & þenne colour it
wit zolkes of Ayrenn, and plannt hem thick, into the flaumpeyns above
þat þou kuttest hem & set hem in an ovene and lat hem bake eselich
[8]. and þanne serue hem forth.
[1] lyer. mix.
[2] Pelettes. _Pelotys_ Ms. Ed. No. 16. Balls, pellets, from Fr.
_pelote_.
[3] deel. deal, i.e. part, half.
[4] Coffyns. Pies without lids.
[5] comade. Qu.
[6] coutour. coverture, a lid.
[7] euy. every.
[8] eselich. easily, gently.