Page:The forme of cury (1780).djvu/81

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[29]

do þ᷒in powdo᷑ of gyng᷑ sug᷑. safron̄ and salt. and loke þ᷒ it be stondyng,[1] and flo᷑ it with powdo᷑ gyng᷒.

XX.
II. VI.

Mortrews blank.

Take Pork and Henn᷒ and seeþ hem as to fore. bray almand᷒ blan̄ched, and temꝑ hem up with the self broth. and alye the fleissh with the mylke and white flo᷑ of Rys. and boile it. & do þ᷒in powdo᷑ of gyng᷑ sugar and look þat it be stondyng.

XX
II. VII.

Brewet of Almony.[2]

Take Conyng᷒ or kidd᷒ and hewe hem small on moscels[3] oþ᷒ on pecys. ꝑboile hem wͭ the same broth, drawe an alman̄de mylke and do the fleissh þ᷒with, cast þ᷒to powdo᷑ galyngale & of gyng᷒ with flo᷑ of Rys. and colo᷑ it wiþ alkenet. boile it, salt it. & messe it forth with sug᷑ and powdo᷑ douce.

XX
II. VIII.

Peion̄s[4] ystewed.

Take peions and stop hem with garlec ypylled and with gode erbes ihewe. and do hem in an erthen pot.

  1. ↑ stondyng. Stiff, thick.
  2. ↑ Almony. Almaine, or Germany. Almany. Fox, part I. 239. Alamanie. Chron. Sax. p. 242. V. ad Nº 71.
  3. ↑ moscels. Morsels.
  4. ↑ Peiōns, Pejons, i.e. Pigeons. j is never written here in the middle of a word.

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