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[28]

XXII.III.

Jusshell.[1]

Take brede ygrated and ayren̄ and swyng it togydre. do þ᷒to safron̄, sawge. and salt. ⁊ cast broth. þ᷒to. boile it & messe it forth.

XX II.IIII.

Jusshell enforced.[2]

Take and do þ᷒to as to charlet yforced. and sūe it forth.

XX II. V.

Mortrews.[3]

Take henn᷒ and Pork and seeþ hem togȳd. take the lyre of Henn᷒ and of the Pork, and hewe it small and gͥnde it all to doust.[4] take brede ygͣted and do þ᷒, and temꝑ it with the self broth and alye it with zolk᷒ of ayren̄, and cast þ᷒on powdo᷑ fort, boile it and

  1. ↑ Jusshell. See also next number. Jussell, Ms. Ed. 21, where the Recipe is much the same. Lat. Juscellum, which occurs in the old scholiast on Juvenal iv. 23; and in Apicius, v. 3. Vide Du Fresne, v. Jussellum and Juscellum, where the composition consists of vinnum, ova, and (illegible text), very different from this. Faber in Thesauro cites Juscellum Gallinæ from Theod. Priscianus. N.B. Nº XX.II.II. is omitted both here and in the Contents.
  2. ↑ Jusshell enforced. As the Charlet yforced here referred to was made of pork, compare Nº 40 with Nº 39. So in Theod. Priscian we have Jussellum Gallinæ.
  3. ↑ Mortrews. Vide Gloss.
  4. ↑ doust. Dust, powder.

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