Tak Partrichis wit [2] longe filettis of Pork al raw and hak hem wel
smale and bray hem in a morter and wan they be wel brayed do thereto
god plente of pouder and zolkys of eyryn and after mak thereof a
Farsure formed of the gretnesse of a onyoun and after do it boyle in
god breth of Buf other of Pork after lat yt kele and after do it on a
broche of Hasel and do them to the fere to roste and after mak god
bature of floure and egge on bature wyt and another zelow and do
thereto god plente of sugur and tak a fethere or a styk and tak of
the bature and peynte thereon above the applyn so that on be wyt and
that other zelow wel colourd.
[1] Vide No. 42.
[2] with.