Page:The forme of cury (1780).djvu/85

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[33]

XX.
II. XVIII.

Chyryſe.[1]

Take Almand᷒ unblanched, waiſshe hem, grynde hem, drawe hem up with gode broth. do þ᷒to thridde part of chiryſe. þͤ ſton᷒. take oute and grynde hem ſmale, make a layo᷑ of gode brede ā powdo᷑ and ſalt and do þ᷒to. colo᷑ it with ſandr᷒ ſo that it may be ſtondyng, and floriſh it with aneys and with cheweryes, and ſtrawe þ᷒uppon and sūe it forth.

XX.
II. XIX.

Payn Fondew.[2]

Take brede and frye it in grece oþ᷒ in oyle, take it and lay it in rede wyne. grynde it wͭ raiſōs take hony and do it in a pot and cast þ᷒inne gleyr᷒[3] of ayren̄ wiþ a litel wat̄ and bete it wele togider with a sklyſe.[4] ſet it oūe the fir᷒ and boile it. and whan the hatte[5] ariſith to goon[6] oūe. take it adōn and kele it, and whan it is þ᷒ clarified⹎ do it to the oþ᷒e with sug᷑ and ſpices.

  1. ↑ Chyryſe. Chiryſe in the proceſs. Cheriſeye. Mſ. Ed. II. 18. Chiryes there are cherries. And this diſh is evidently made of Cherries, which probably were chiefly imported at this time from Flanders, though they have a Saxon name, cy(illegible text).
  2. ↑ fōndewe. Contents. It ſeems to mean diſſolved. V. found in Gloſſ.
  3. ↑ Gleyres. Whites.
  4. ↑ Sklyſe. Slice.
  5. ↑ hatte. Seems to mean bubling or wallop.
  6. ↑ goon. Go.

ſalt

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