Take Brawn of Hennes or of Capouns ysoden withoute þe skyn. & hewe
hem as smale as þou may. & grinde hem in a morter. after take gode
mylke of Almandes & put þe brawn þerin. & stere it wel togyder & do
hem to seeþ. & take flour of Rys & amydoun & alay it. so þat it be
chargeant. & do þerto sugur a gode party. & a party of white grece.
and when it is put in disshes strewe uppon it blaunche powdour, and
þenne put in blank desire and mawmenye [2] in disshes togider. And
serue forth.
[1] blank _Desne_. _Desire_, Contents; rectè. V. Gloss. The Recipe in
MS. Ed. 29 is much the same with this.
[2] Mawmenye. See No. 194.
FOR TO MAKE MAWMENNY [1]. XX.IX. XIIII.
Take þe chese and of Flessh of Capouns or of Hennes. & hakke smale in
a morter. take mylke of Almandes with þe broth of freissh Beef, oþer
freissh flessh. & put the flessh in þe mylke oþer in the broth and set
hem to þe frye [2]. & alye hem up with flour of Ryse. or gastbon [3].
or amydoun. as chargeant as with blanke desire. & with zolkes of ayren and
safroun for to make it zelow. and when it is dressit in disshes with
blank desire styk above clowes de gilofre. & strewe Powdour of
galyngale above. and serue it forth.
[1] Mawmenny. _Mawmoune_, Contents. _Maumene_ MS. Ed. 29. 30. vide No.
193. See Preface for a _fac-simile_ of this Recipe.
[2] þe frye. an fyre?
[3] gastbon. Qu.
THE PETY PERUAUNT [1]. XX.IX. XV. Take male Marow [2]. hole parade
[3] and kerue it rawe. powdour of Gynger. zolkes of Ayrenn, dates
mynced. raisouns of coraunce. salt a lytel. & loke þat þou make þy
past with zolkes of Ayren. & þat no water come þerto. and forme þy
coffyn. and make up þy past.
[1] pety peruaunt. a paste; therefore, perhaps, _paty_; but qu. the
latter word.
[2] male Marow. Qu.
[3] parade. Qu.
PAYN PUFF [1]. XX.IX. XVI. Eodem modo fait payn puff. but make it
more tendre þe past. and loke þe past be rounde of þe payn puf as a
coffyn & a pye.
[1] Payn puff. Contents has, _And the pete puant_.
[1]XPLICIT.
[1] A blank was left in the original for a large _E_.