Part 3

[Addenda: add 'vi. 22. where _Noah_ and the beasts are to live on the same food.'] [2] Genesis xviii. xxvii. Though their best repasts, from the politeness of the times, were called by the simple names of _Bread_, or a _Morsel of bread_, yet they were not unacquainted with modes of dressing flesh, boiling, roasting, baking; nor with sauce, or seasoning, as salt and oil, and perhaps some aromatic herbs. Calmet v. Meats and Eating, and qu. of honey and cream, ibid. [3] Athenæus, lib. xii. cap. 3. [4] Athenæus, lib. xii. cap. 3. et Cafaubon. See also Lister ad Apicium, præf. p. ix. Jungerm. ad Jul. Polluccm, lib. vi. c. 10. [5] See below. 'Tamen uterque [Torinus et Humelbergius] hæc scripta [i, e. Apicii] ad medicinam vendicarunt.' Lister, præf. p. iv. viii. ix. [6] Athenaæus, p. 519. 660. [7] Priv. Life of the Romans, p. 171. Lister's Præf, p. iii, but Ter. An, i. 1. Casaub. ad Jul. Capitolin. cap. 5. [8] Casaub. ad Capitolin. l. c. [9] Lister's Præf. p. ii. vi. xii. [10] Fabric. Bibl. Lat. tom. II. p. 794. Hence Dr. Bentley ad Hor. ii. ferm. 8. 29. stiles it _Pseudapicius_. Vide Listerum, p. iv. [11] Cæsar de B. G. v. § 10. [12] Strabo, lib. iv. p. 200. Pegge's Essay on Coins of Cunob, p. 95. [13] Archæologia, iv. p. 61. Godwin, de Præsul. p. 596, seq. [14] Malmsb. p. 9. Galfr. Mon. vi. 12. [15] Lister. ad Apic. p. xi. where see more to the same purpose. [16] Spelm. Life of Ælfred, p. 66. Drake, Eboracum. Append, p. civ. [17] Speed's History. [18] Mons. Mallet, cap. 12. [19] Wilkins, Concil. I. p. 204. Drake, Ebor. p. 316. Append, p. civ. cv. [20] Menage, Orig. v. Gourmand. [21] Lord Lyttelton, Hist. of H. II. vol. iii. p. 49. [22] Harrison, Descript. of Britain, p. 165, 166. [23] Stow, p. 102. 128. [24] Lord Lyttelton observes, that the Normans were delicate in their food, but without excess. Life of Hen. II. vol. III. p. 47. [25] Dugd. Bar. I. p. 109. Henry II. served to his son. Lord Lyttelton, IV. p. 298. [26] Godwin de Præsul. p. 695, renders _Carver_ by _Dapiser_, but this I cannot approve. See Thoroton. p. 23. 28. Dugd. Bar. I. p. 441. 620. 109. Lib. Nig. p. 342. Kennet, Par. Ant. p. 119. And, to name no more, Spelm. in voce. The _Carver_ was an officer inferior to the _Dapiser_, or _Steward_, and even under his control. Vide Lel. Collect. VI. p. 2. And yet I find Sir Walter Manny when young was carver to Philippa queen of king Edward III. Barnes Hist. of E. III. p. 111. The _Steward_ had the name of _Dapiser_, I apprehend, from serving up the first dish. V. supra. [27] Sim. Dunelm. col. 227. Hoveden, p. 469. Malms. de Pont. p. 286. [28] Lib. Nig. Scaccarii, p. 347. [29] Fleta, II. cap. 75. [30] Du Fresne, v. Magister. [31] Du Fresne, ibid. [32] Du Fresne, v. Coquus. The curious may compare this List with Lib. Nig. p. 347. [33] In Somner, Ant. Cant. Append. p. 36. they are under the _Magister Coquinæ_, whose office it was to purvey; and there again the chief cooks are proveditors; different usages might prevail at different times and places. But what is remarkable, the _Coquinarius_, or Kitchener, which seems to answer to _Magister Coquinæ_, is placed before the Cellarer in Tanner's Notitia, p. xxx. but this may be accidental. [34] Du Fresne, v. Coquus. [35] Somner, Append. p. 36. [36] Somner, Ant. Cant. Append. p. 36. [37] Somner, p. 41. [38] Somner, p. 36, 37, 39, sæpius. [39] Somner, l. c. [40] M. Paris, p4. 69. [41] Dugd. Bar. I. p. 45. Stow, p. 184. M. Paris, p. 377. 517. M.

Westm. p. 364. [42] Lel. Collectan. VI. p. 7. seq. [43] Ibid. p. 9. 13. [44] Compare Leland, p. 3. with Godwin de Præsul. p. 695. and so Junius in Etymol. v. Sewer. [45] Leland, p. 8, 9. There are now _two yeomen of the mouth_ in the king's household. [46] That of George Neville, archbishop of York, 6 Edw. IV. and that of William Warham, archbishop of Canterbury, A.D. 1504. These were both of them inthronization feasts. Leland, Collectan. VI. p. 2 and 16 of Appendix. They were wont _minuere sanguinem_ after these superb entertainments, p. 32. [47] Hor. II. Od. xiv. 28. where see Mons. Dacier. [48] Sixty-two were employed by archbishop Neville. And the hire of cooks at archbishop Warham's feast came to 23 l. 6 s. 8 d. [49] Strype, Life of Cranmer, p. 451, or Lel. Coll. ut supra, p. 38. Sumptuary laws in regard to eating were not unknown in ancient Rome. Erasm. Colloq. p. 81. ed. Schrev. nor here formerly, see Lel. Coll. VI. p. 36. for 5 Ed. II. [50] I presume it may be the same Roll which Mr. Hearne mentions in his Lib. Nig. Scaccarii, I. p. 346. See also three different letters of his to the earl of Oxford, in the Brit. Mus. in the second of which he stiles the Roll _a piece of antiquity, and a very great rarity indeed_. Harl. MSS. No. 7523. [51] See the Proem. [52] This lord was grandson of Edward duke of Bucks, beheaded A. 1521, whose son Henry was restored in blood; and this Edward, the grandson, born about 1571, might be 14 or 15 years old when he presented the Roll to the Queen. [53] Mr. Topham's MS. has _socas_ among the fish; and see archbishop Nevil's Feast, 6 E. IV. to be mentioned below. [54] Of which see an account below. [55] See Northumb. Book, p. 107, and Notes. [56] As to carps, they were unknown in England t. R. II. Fulier, Worth. in Sussex, p. 98. 113. Stow, Hist. 1038. [57] The Italians still call the hop _cattiva erba_. There was a petition against them t. H. VI. Fuller, Worth. p. 317, &c. Evelyn, Sylva, p. 201. 469. ed. Hunter. [58] Lister, Præf. ad Apicium, p. xi. [59] So we have _lozengs of golde_. Lel. Collect. IV. p. 227. and a wild boar's head _gylt_, p. 294. A peacock with _gylt neb_. VI. p. 6. _Leche Lambart gylt_, ibid. [60] No. 68. 20. 58. See my friend Dr. Percy on the Northumberland- Book, p. 415. and MS Ed. 34. [61] No. 47. 51. 84.

[62] No. 93. 132. MS Ed. 37. [63] Perhaps Turmerick. See ad loc. [64] Ter. Andr. I. 1. where Donatus and Mad. Dacier explain it of Cooking. Mr. Hearne, in describing our Roll, see above, p. xi, by an unaccountable mistake, read _Fary_ instead of _Cury_, the plain reading of the MS. [65] Junii Etym. v. Diet. [66] Reginaldus Phisicus. M. Paris, p. 410. 412. 573. 764. Et in Vit. p. 94. 103. Chaucer's _Medicus_ is a doctor of phisick, p.4. V. Junii Etym. voce Physician. For later times, v. J. Rossus, p. 93. [67] That of Donatus is modest 'Culina medicinæ famulacrix est.' [68] Lel. Collect. IV. p. 183. 'Diod. Siculus refert primos Ægypti Reges victum quotidianum omnino sumpsisse ex medicorum præscripto.' Lister ad Apic. p. ix. [69] See also Lylie's Euphues, p. 282. Cavendish, Life of Wolsey, p. 151, where we have _callis_, malè; Cole's and Lyttleton's Dict. and Junii Etymolog. v. Collice. [70] See however, No. 191, and Editor's MS II. 7. [71] Vide the proeme. [72] See above. [73] Univ. Hist. XV. p. 352. 'Æsopus pater linguas avium humana vocales lingua cænavit; filius margaritas.' Lister ad Apicium, p. vii. [74] Jul. Capitolinus, c. 5. [75] Athenæus, lib. xii. c. 7. Something of the same kind is related of Heliogabalus, Lister Præf. ad Apic. p. vii. [76] To omit the paps of a pregnant sow, Hor. I. Ep. xv. 40. where see Mons. Dacier; Dr. Fuller relates, that the tongue of carps were accounted by the ancient Roman palate-men most delicious meat. Worth. in Sussex. See other instances of extravagant Roman luxury in Lister's Præf. to Apicius, p. vii. [77] See, however, No. 33, 34, 35, 146.

[Addenda: add 'reflect on the Spanish _Olio_ or _Olla podrida_, and the French fricassée.'] [78] The king, in Shakespeare, Hen. VIII. act iv. sc. 2. and 3. calls the gifts of the sponsors, _spoons_. These were usually gilt, and, the figures of the apostles being in general carved on them, were called _apostle spoons_. See Mr. Steevens's note in Ed. 1778, vol. VII. p. 312, also Gent. Mag. 1768, p. 426. [79] Lel. Collect. IV. p. 328. VI. p. 2. [80] See Dr. Percy's curious notes on the Northumb. Book, p. 417. [81] Ibid. VI. p. 5. 18. [82] They were not very common at table among the Greeks. Casaub. ad Athenæum, col. 278. but see Lel. Coll. VI. p. 7. [83] Leland, Collectan. VI. p. 2. Archbishop Warham also had his carver, ibid. p. 18. See also, IV. p. 236. 240. He was a great officer. Northumb. Book, p. 445. [84] Ames, Typ. Ant. p. 90. The terms may also be seen in Rand. Holme III. p. 78. [85] Dr. Percy, 1. c. [86] Thicknesse, Travels, p., 260. [87] Dr. Birch, Life of Henry prince of Wales, p. 457. seq. [88] No. 91, 92. 160. [89] Bishop Patrick on Genesis xviii. 8. [90] Calmer, v. Butter. So Judges iv, 19. compared with v. 25. [91] Ib. No. 13, 14, 15. [92] Stow, Hist. p. 1038. [93] Lel. Coll. VI. p. 30. and see Dr. Percy on Northumb. Book, p. 414. [94] Archæologia, I. p. 319. Ill, p. 53. [95] Barrington's Observ. on Statutes, p. 209. 252. Edit. 3d. Archæolog. I. p. 330. Fitz-Stephen, p. 33. Lel. Coll. VI. p. 14. Northumb. Book, p. 6. and notes. [96] No. 20. 64. 99. [97] No. 99. [98] Fun. Mon. p. 624 [99] Dr. Lister, Præf. ad Apicium, p. xii. [100] Calmet. Dict. v. Eating. [101] Calmet. Dict. v. Meats. [102] Barnes, Hist. of E. III. p. 111. [103] No. 70, Editor's MS. 17. alibi. [104] Moll, Geogr. II. p. 130. Harris, Coll. of Voyages, I. p. 874. Ed. Campbell. [105] No. 20. 148. [106] Glossary to Chaucer. See the Northumb. Book, p. 415 and 19. also Quincy's Dispens. and Brookes's Nat. Hist. of Vegetables. [107] Lister, Præf. ad Apicium, p. xii. [108] Plinius, Nat. Hist. XII. cap. 7. [109] Bochart. III. col. 332. [110] See our Gloss. voce Greynes. [111] Lye, in Junii Etymolog. [112] But see the next article. [113] Doing, hewing, hacking, grinding, kerving, &c. are easily understood. [114] By combining the Index and Glossary together, we have had an opportunity of elucidating some terms more at large than could conveniently be done in the notes. We have also cast the Index to the Roll, and that to the Editor's MS, into one alphabet; distinguishing, however, the latter from the former. [115] Godwin de Præsul. p. 684. [116] In Dr. Drake's edition of archbishop Parker, p. lxiii. it is given to archbishop Winchelsea: but see Mr. Battely's Append. to _Cantuaria Sacra_, p. 27. or the Archæologia, I. p. 330. and Leland's Collectanea, VI. p. 30. where it is again printed, and more at large, and ascribed to Warham. [117] Thorne, Chron. inter X Script. Col. 2010. or Lel. Collect. VI. p. 34. Ed. 1770. [118] Leland, Collect. VI. p. 2. See also Randle Holme, III. p. 77. Bishop Godwin de Præsul. p. 695. Ed. Richardson; where there are some considerable variations in the messes or services, and he and the Roll in Leland will correct one another. [119] Vol. IV. p. 226. [120] See first paragraph before. [121] Leland's Collect. VI. p. 16. [122] Holme, Acad. of Armory, III. p. 81. [123] It is _pissibus_ again in the title to the Second Part. [124] No. 7. 84. here No. 17. 35. 97. [125] In the common calendars of our missals and breviaries, the latter saint is called _Adauctus_, but in the Kalend. Roman. of Joh. Fronto, Paris. 1652, p. 126, he is written _Audactus_, as here; and see Martyrolog. Bedæ, p. 414.

THE

FORME OF CURY.

... fome [1] of cury [2] was compiled of the chef Maister Cokes of kyng Richard the Secunde kyng of .nglond [3] aftir the Conquest. the which was acounted þe [4] best and ryallest vyand [5] of alle csten .ynges [6] and it was compiled by assent and avysement of Maisters and [7] phisik [8] and of philosophie þat dwellid in his court. First it techiþ a man for to make commune potages and commune meetis for howshold as þey shold be made craftly and holsomly. Aftirward it techiþ for to make curious potages & meetes and sotiltees [9] for alle maner of States bothe hye and lowe. And the techyng of the forme of making of potages & of meetes bothe of flessh and of fissh. buth [10] y sette here by noumbre and by ordre. sso þis little table here sewyng [11] wole teche a man with oute taryyng: to fynde what meete þat hym lust for to have.

or [12] to make gronnden benes . . . . . I. For to make drawen benes. . . . . . . . . II. for to make grewel forced.. . . . . . . . III. Caboches in potage. . . . . . . . . . . . IIII. rapes in potage . . . . . . . . . . . . . V. Eowtes of Flessh. . . . . . . . . . . . . VI. hebolas . . . . . . . . . . . . . . . . . VII. Gowrdes in potage . . . . . . . . . . . . VIII. ryse of Flessh. . . . . . . . . . . . . . IX. Funges. . . . . . . . . . . . . . . . . . X. Bursen. . . . . . . . . . . . . . . . . . XI. Corat . . . . . . . . . . . . . . . . . . XII. noumbles. . . . . . . . . . . . . . . . . XIII. Roobroth. . . . . . . . . . . . . . . . . XIIII. Tredure . . . . . . . . . . . . . . . . . XV. Mounchelet. . . . . . . . . . . . . . . . XVI. Bukkenade . . . . . . . . . . . . . . . . XVII. Connat. . . . . . . . . . . . . . . . . . XVIII. drepee. . . . . . . . . . . . . . . . . . XIX. Mawmenee. . . . . . . . . . . . . . . . . XX. Egurdouce . . . . . . . . . . . . . . . . XXI. Capouns in Conney . . . . . . . . . . . . XXII. haares in talbotes. . . . . . . . . . . . XXIII. Haares in papdele . . . . . . . . . . . . XXIIII. connynges in Cynee. . . . . . . . . . . . XXV. Connynges in gravey . . . . . . . . . . . XXVI. Chykens in gravey . . . . . . . . . . . . XXVII. filetes in galyntyne. . . . . . . . . . . XXVIII. Pigges in sawse sawge . . . . . . . . . . XXIX. sawse madame. . . . . . . . . . . . . . . XXX. Gees in hoggepot. . . . . . . . . . . . . XXXI. carnel of pork. . . . . . . . . . . . . . XXXII. Chikens in Caudell. . . . . . . . . . . . XXXIII. chikens in hocchee. . . . . . . . . . . . XXXIII. For to boyle Fesauntes, Partyches Capons and Curlewes . . . . . . . . . . . XXX. V. blank manng . . . . . . . . . . . . . . . XXXVI. Blank Dessorre. . . . . . . . . . . . . . XXXVII. morree. . . . . . . . . . . . . . . . . . XXXVIII. Charlet . . . . . . . . . . . . . . . . . XXXIX. charlot y forced. . . . . . . . . . . . . XX.II. Cawdel ferry. . . . . . . . . . . . . . . XX.II. I. iusshell. . . . . . . . . . . . . . . . . XX.II. III.[13] Iusshell enforced . . . . . . . . . . . . XX.II. IIII. mortrews. . . . . . . . . . . . . . . . . XX.II. V. Blank mortrews. . . . . . . . . . . . . . XX.II. VI. brewet of almony. . . . . . . . . . . . . XX.II. VII. Peions y stewed . . . . . . . . . . . . . XX.II. VIII. loseyns . . . . . . . . . . . . . . . . . XX.II. IX. Tartletes . . . . . . . . . . . . . . . . XX.II. X. pynnonade . . . . . . . . . . . . . . . . XX.II. XI. Rosee . . . . . . . . . . . . . . . . . . XX.II. XII. cormarye. . . . . . . . . . . . . . . . . XX.II. XIII. New noumbles of Deer. . . . . . . . . . . XX.II. XIIII. nota. . . . . . . . . . . . . . . . . . . XX.II. XV. Nota. . . . . . . . . . . . . . . . . . . XX.II. XVI. ipynee. . . . . . . . . . . . . . . . . . XX.II. XVII. Chyryse . . . . . . . . . . . . . . . . . XX.II. XVIII. payn Foundewe . . . . . . . . . . . . . . XX.II. XIX. Crotoun . . . . . . . . . . . . . . . . . XX.III. vyne grace. . . . . . . . . . . . . . . . XX.III. I. Fonnell . . . . . . . . . . . . . . . . . XX.III. II. douce ame . . . . . . . . . . . . . . . . XX.III. III. Connynges in Cirypp . . . . . . . . . . . XX.III. IIII. leche lumbard . . . . . . . . . . . . . . XX.III. V. Connynges in clere broth. . . . . . . . . XX.III. VI. payn Ragoun . . . . . . . . . . . . . . . XX.III. VII. Lete lardes . . . . . . . . . . . . . . . XX.III. VIII. furmente with porpeys . . . . . . . . . . XX.III. IX. Perrey of Pesoun. . . . . . . . . . . . . XX.III. X. pesoun of Almayn. . . . . . . . . . . . . XX.III. XI. Chiches . . . . . . . . . . . . . . . . . XX.III. XII. frenche owtes . . . . . . . . . . . . . . XX.III. XIII. Makke . . . . . . . . . . . . . . . . . . XX.III. XIIII. Aquapates . . . . . . . . . . . . . . . . XX.III. XV. Salat . . . . . . . . . . . . . . . . . . XX.III. XVI. fenkel in soppes. . . . . . . . . . . . . XX.III. XVII. Clat. . . . . . . . . . . . . . . . . . . XX.III. XVIII. appulmoy. . . . . . . . . . . . . . . . . XX.III. XIX. Slete soppes. . . . . . . . . . . . . . . XX.IIII. Letelorye . . . . . . . . . . . . . . . . XX.IIII. I. Sowpes Dorry. . . . . . . . . . . . . . . XX.IIII. II. Rapey . . . . . . . . . . . . . . . . . . XX.IIII. III. Sause Sarzyne . . . . . . . . . . . . . . XX.IIII. IIII. creme of almanndes. . . . . . . . . . . . XX.IIII. V. Grewel of almandes. . . . . . . . . . . . XX.IIII. VI. cawdel of almandes mylk . . . . . . . . . XX.IIII. VII. Iowtes of almannd mylk. . . . . . . . . . XX.IIII. VIII. Fygey . . . . . . . . . . . . . . . . . . XX.IIII. IX. Pochee. . . . . . . . . . . . . . . . . . XX.IIII. X. brewet of ayrenn. . . . . . . . . . . . . XX.IIII. XI. Macrows . . . . . . . . . . . . . . . . . XX.IIII. XII. Tostee. . . . . . . . . . . . . . . . . . XX.IIII. XIII. Gyndawdry . . . . . . . . . . . . . . . . XX.IIII. XIIII. Erbowle . . . . . . . . . . . . . . . . . XX.IIII. XV. Resmolle. . . . . . . . . . . . . . . . . XX.IIII. XVI. vyannde Cipre . . . . . . . . . . . . . . XX.IIII. XVII. Vyannde Cipre of Samon. . . . . . . . . . XX.IIII. XVIII. vyannde Ryal. . . . . . . . . . . . . . . XX.IIII. IX. Compost . . . . . . . . . . . . . . . . . C. gelee of Fyssh. . . . . . . . . . . . . . C. I. Gelee of flessh . . . . . . . . . . . . . C. II. Chysanne. . . . . . . . . . . . . . . . . C. III. congur in sawce . . . . . . . . . . . . . C. IIII. Rygh in sawce . . . . . . . . . . . . . . C. V. makerel in sawce. . . . . . . . . . . . . C. VI. Pykes in brasey . . . . . . . . . . . . . C. VII. porpeys in broth. . . . . . . . . . . . . C. VIII. Ballok broth. . . . . . . . . . . . . . . C. IX. eles in brewet. . . . . . . . . . . . . . C. X Cawdel of Samoun. . . . . . . . . . . . . C. XI. plays in Cynee. . . . . . . . . . . . . . C. XII. For to make Flaumpeyns. . . . . . . . . . C. XIII. for to make noumbles in lent. . . . . . . C. XIIII. For to make Chawdoun for lent . . . . . . C. XV. furmente with porpays . . . . . . . . . . C. XVI. Fylettes in galyntyne . . . . . . . . . . C. XVII. veel in buknade . . . . . . . . . . . . . C. XVIII. Sooles in Cyney . . . . . . . . . . . . . C. IX. tenches in Cyney. . . . . . . . . . . . . XX.VI. Oysters in gravey . . . . . . . . . . . . XX.VI. I muskels in brewet . . . . . . . . . . . . XX.VI. II Oysters in Cyney. . . . . . . . . . . . . XX.VI. III. cawdel of muskels . . . . . . . . . . . . XX.VI. IIII. Mortrews of Fyssh . . . . . . . . . . . . XX.VI. V laumpreys in galyntyne. . . . . . . . . . XX.VI. VI. Laumprouns in galyntyne . . . . . . . . . XX.VI. VII. losyns in Fysshe day. . . . . . . . . . . XX.VI. VIII. Sowpes in galyntyne . . . . . . . . . . . XX.VI. IX. sobre sawse . . . . . . . . . . . . . . . XX.VI. X. Colde Brewet. . . . . . . . . . . . . . . XX.VI. XI. peeres in confyt. . . . . . . . . . . . . XX.VI. XII. Egur douce of Fyssh . . . . . . . . . . . XX.VI. XIII. Cold Brewet . . . . . . . . . . . . . . . XX.VI. XIIII. Pevorat for Veel and Venysoun . . . . . . XX.VI. XV. sawce blaunche for Capouns y sode . . . . XX.VI. XVI. Sawce Noyre for Capons y rosted . . . . . XX.VI. XVII. Galentyne . . . . . . . . . . . . . . . . XX.VI. XVIII. Gyngeuer. . . . . . . . . . . . . . . . . XX.VI. XIX. verde sawse . . . . . . . . . . . . . . . XX.VII. Sawce Noyre for mallard . . . . . . . . . XX.VII. I. cawdel for Gees . . . . . . . . . . . . . XX.VII. II. Chawdon for Swannes . . . . . . . . . . . XX.VII. III. sawce Camelyne. . . . . . . . . . . . . . XX.VII. IIII. Lumbard Mustard . . . . . . . . . . . . . XX.VII. V. Nota. . . . . . . . . . . . . . . . . . . XX.VII. VI. Nota. . . . . . . . . . . . . . . . . . . XX.VII. VII. frytour blaunched . . . . . . . . . . . . XX.VII. VIII. Frytour of pasturnakes. . . . . . . . . . XX.VII. IX.

frytour of mylke. . . . . . . . . . . . . XX.VII. X. frytour of Erbes. . . . . . . . . . . . . XX.VII. XI. Raisiowls . . . . . . . . . . . . . . . . XX.VII. XII. Whyte milates . . . . . . . . . . . . . . XX.VII. XIII. crustardes of flessh. . . . . . . . . . . XX.VII. XIIII. Mylates of Pork . . . . . . . . . . . . . XX.VII. XV. crustardes of Fyssh . . . . . . . . . . . XX.VII. XVI. Crustardes of erbis on fyssh day. . . . . XX.VII. XVII. lesshes fryed in lentoun. . . . . . . . . XX.VII. XVIII. Wastels y farced. . . . . . . . . . . . . XX.VII. XIX. sawge y farced. . . . . . . . . . . . . . XX.VIII. Sawgeat . . . . . . . . . . . . . . . . . XX.VIII. I. cryspes . . . . . . . . . . . . . . . . . XX.VIII. II. Cryspels. . . . . . . . . . . . . . . . . XX.VIII. III. Tartee. . . . . . . . . . . . . . . . . . XX.VIII. IIII. Tart in Ymbre day . . . . . . . . . . . . XX.VIII. V. tart de Bry . . . . . . . . . . . . . . . XX.VIII. VI. Tart de Brymlent. . . . . . . . . . . . . XX.VIII. VII. tartes of Flessh. . . . . . . . . . . . . XX.VIII. VIII. Tartletes . . . . . . . . . . . . . . . . XX.VIII. IX. tartes of Fyssh . . . . . . . . . . . . . XX.VIII. X. Sambocade . . . . . . . . . . . . . . . . XX.VIII. XI. Erbolat . . . . . . . . . . . . . . . . . XX.VIII. XII. Nysebek . . . . . . . . . . . . . . . . . XX.VIII. XIII. for to make Pom Dorryes. & oþer þynges. . XX.VIII. XIIII. Cotagres. . . . . . . . . . . . . . . . . XX.VIII. XV. hart rows . . . . . . . . . . . . . . . . XX.VIII. XVI. Potews. . . . . . . . . . . . . . . . . . XX.VIII. XVII. Sachus. . . . . . . . . . . . . . . . . . XX.VIII. XVIII. Bursews . . . . . . . . . . . . . . . . . XX.VIII. XIX. spynoches y fryed . . . . . . . . . . . . XX.IX. Benes y fryed . . . . . . . . . . . . . . XX.IX. I. russhewses of Fruyt . . . . . . . . . . . XX.IX. II. Daryols . . . . . . . . . . . . . . . . . XX.IX. III. Flaumpens . . . . . . . . . . . . . . . . XX.IX. IIII. Chewetes on flessh day. . . . . . . . . . XX.IX. V. chewetes on fyssh day . . . . . . . . . . XX.IX. VI. Hastletes . . . . . . . . . . . . . . . . XX.XI. VII. comadore. . . . . . . . . . . . . . . . . XX.IX. VIII. Chastletes. . . . . . . . . . . . . . . . XX.IX. IX. for to make twey pecys of Flesshe to fasten to gydre. . . . . . . . . . . . XX.IX. X. pur fait y pocras . . . . . . . . . . . . XX.IX. XI. For to make blank maunnger. . . . . . . . XX.IX. XII. for to make Blank Desire. . . . . . . . . XX.IX. XIII. For to make mawmoune. . . . . . . . . . . XX.IX. XIIII. the pety peruaunt . . . . . . . . . . . . XX.IX. XV. And the pete puant. . . . . . . . . . . . XX.IX. XVI.

XPLICIT TABULA.