XXI. FOR TO MAKE HONY DOUSE [1].

Tak god mylk of Almandys and rys and wasch hem wel in a feyr' vessel

and in fayr' hoth water and after do hem in a feyr towayl for to drie

and wan that they be drye bray hem wel in a morter al to flowr' and

afterward tak two partyis and do the half in a pot and that other

half in another pot and colowr that on wyth the safroun and lat that

other be wyt and lat yt boyle tyl it be thykke and do ther'to a god

party of sugur and after dresse yt in twe dischis and loke that thou

have Almandys boylid in water and in safroun and in wyn and after

frie hem and set hem upon the fyre sethith mete [2] and strew ther'on

sugur that yt be wel ycolouryt [3] and serve yt forth.

[1] See Part II. No. I; and Part I. No. 50.

[2] Seth it mete, i.e. seeth it properly.

[3] Coloured. See No. 28. below.

The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390 · 第 289 / 337 题