Page:The forme of cury (1780).djvu/82

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cast þ᷒to gode broth and whyte grece. Powdo᷑ fort. safron̄ v᷑ions & salt.

XX
II. IX.

Loseyns.[1]

Take gode broth and do ī an erthen pot, take flo᷑ of payndemayn and make þ᷒of past with wat̄. and make þ᷒of thynne foyles as paꝑ[2] with a roller, drye it harde and seeþ it ī broth take Chese ruayn[3] grated and lay it in dissh᷒ with powdo᷑ douce. and lay þ᷒on loseyns isode as hoole as þou mizt.[4] and above powdo᷑ and chese, and so twyse or thryse, & sūe it forth.

XX
II. X.

Tarlett᷒.[5]

Take pork ysode and grynde it small with safron̄, medle it with ayren̄ and raisons of coraunce and powdo᷑ fort and salt. and make a foile of dowhʒ[6] and close the fars[7] þ᷒inne. cast þͤ Tartlet᷒ ī a Panne with faire wat̄ boillyng and salt, take of the clene Flessh withoute ayren̄ ⁊ boile it ī gode broth. cast þ᷒to powdo᷑

  1. ↑ Loseyns. Vide in Gloss.
  2. ↑ foyles as paꝑ. Leaves of paste as thin as paper.
  3. ↑ Chese ruyan. 165. Vide Gloss.
  4. ↑ mizt. Might, i.e. can.
  5. ↑ Tarlettes. Tartletes, in the process.
  6. ↑ foile of dowhz, or dowght. A leaf of paste.
  7. ↑ fars. Forced-meat.

douce

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