Chapter 9

[1] Have shells taken off.

XV. FOR TO MAKE ELYS IN BRUET.

They schul be flayn and ket in gobett' and sodyn and grynd peper and safroun other myntys and persele and bred and ale and temper it wyth the broth and boyle it and serve it forth.

XVI. FOR TO MAKE A LOPISTER.

He schal be rostyd in his scalys in a ovyn other by the Feer under a panne and etyn wyth Veneger.

XVII. FOR TO MAKE PORREYNE.

Tak Prunys fayrist wasch hem wel and clene and frot hem wel in syve for the Jus be wel ywronge and do it in a pot and do ther'to wyt gres and a party of sugur other hony and mak hem to boyle togeder' and mak yt thykke with flowr of rys other of wastel bred and wan it is sodyn dresse it into dischis and strew ther'on powder and serve it forth.

XVIII. FOR TO MAKE CHIRESEYE.

Tak Chiryes at the Fest of Seynt John the Baptist and do away the stonys grynd hem in a morter and after frot hem wel in a seve so that the Jus be wel comyn owt and do than in a pot and do ther'in feyr gres or Boter and bred of wastrel ymyid [1] and of sugur a god party and a porcioun of wyn and wan it is wel ysodyn and ydressyd in Dyschis stik ther'in clowis of Gilofr' and strew ther'on sugur.

[1] Perhaps, _ymycid_, i.e. minced; or _mycd_, as in No. 19.

XIX. FOR TO MAKE BLANK DE SUR' [1].

Tak the zolkys of Eggs sodyn and temper it wyth mylk of a kow and do ther'to Comyn and Safroun and flowr' of ris or wastel bred mycd and grynd in a morter and temper it up wyth the milk and mak it boyle and do ther'to wit [2] of Egg' corvyn smale and tak fat chese and kerf ther'to wan the licour is boylyd and serve it forth.

[1] Vide Note [1] on No. 29. of Part I. [2] white. So _wyt_ is _white_ in No. 21. below.

XX. FOR TO MAKE GRAVE ENFORSE.

Tak tryd [1] gyngener and Safroun and grynd hem in a morter and temper hem up wyth Almandys and do hem to the fir' and wan it boylyth wel do ther'to zolkys of Egg' sodyn and fat chese corvyn in gobettis and wan it is dressid in dischis strawe up on Powder of Galyngale and serve it forth.

[1] It appears to me to be _tryd_. Can it be _fryd_?

XXI. FOR TO MAKE HONY DOUSE [1].

Tak god mylk of Almandys and rys and wasch hem wel in a feyr' vessel and in fayr' hoth water and after do hem in a feyr towayl for to drie and wan that they be drye bray hem wel in a morter al to flowr' and afterward tak two partyis and do the half in a pot and that other half in another pot and colowr that on wyth the safroun and lat that other be wyt and lat yt boyle tyl it be thykke and do ther'to a god party of sugur and after dresse yt in twe dischis and loke that thou have Almandys boylid in water and in safroun and in wyn and after frie hem and set hem upon the fyre sethith mete [2] and strew ther'on sugur that yt be wel ycolouryt [3] and serve yt forth.

[1] See Part II. No. I; and Part I. No. 50. [2] Seth it mete, i.e. seeth it properly. [3] Coloured. See No. 28. below.

XXII. FOR TO MAKE A POTAGE FENEBOILES.

Tak wite benes and seth hem in water and bray the benys in a morter al to nozt and lat them sethe in almande mylk and do ther'in wyn and hony and seth [1] reysons in wyn and do ther'to and after dresse yt forth.

[1] i.e. Seeth.

XXIII. FOR TO MAKE TARTYS IN APPLIS.

Tak gode Applys and gode Spycis and Figys and reysons and Perys and wan they are wel ybrayed colourd [1] wyth Safroun wel and do yt in a cofyn and do yt forth to bake wel.

[1] Perhaps, _coloure_.

XXIV. FOR TO MAKE RYS ALKER'.

Tak Figys and Reysons and do awey the Kernelis and a god party of Applys and do awey the paryng of the Applis and the Kernelis and bray hem wel in a morter and temper hem up with Almande mylk and menge hem wyth flowr of Rys that yt be wel chariaunt and strew ther'upon powder of Galyngale and serve yt forth.

XXV. FOR TO MAKE TARTYS OF FYSCH OWT OF LENTE.

Mak the Cowche of fat chese and gyngener and Canel and pur' crym of mylk of a Kow and of Helys ysodyn and grynd hem wel wyth Safroun and mak the chowche of Canel and of Clowys and of Rys and of gode Spycys as other Tartys fallyth to be.

XXVI. FOR TO MAKE MORREY [1].

Requir' de Carnibus ut supra [2].

[1] Vide Part I. No. 37. [2] Part I. No. 37.

XXVII. FOR TO MAKE FLOWNYS [1] IN LENTE.

Tak god Flowr and mak a Past and tak god mylk of Almandys and flowr of rys other amydoun and boyle hem togeder' that they be wel chariaud wan yt is boylid thykke take yt up and ley yt on a feyr' bord so that yt be cold and wan the Cofyns ben makyd tak a party of and do upon the coffyns and kerf hem in Schiveris and do hem in god mylk of Almandys and Figys and Datys and kerf yt in fowr partyis and do yt to bake and serve yt forth.

[1] Perhaps, _Flawnes_, or Custards. Chaucer, vide _Slaunis_. Fr. _Flans_.

XXVIII. FOR TO MAKE RAPEE [1].

Tak the Crustys of wyt bred and reysons and bray hem wel in a morter and after temper hem up wyth wyn and wryng hem thorw a cloth and do ther'to Canel that yt be al colouryt of canel and do ther'to hole clowys macys and quibibz the fysch schal be Lucys other Tenchis fryid or other maner Fysch so that yt be fresch and wel yfryed and do yt in Dischis and that rape up on and serve yt forth.

[1] Vide Part I. No. 49.

XXIX. FOR TO MAKE A PORREY CHAPELEYN.

Tak an hundred onyons other an half and tak oyle de Olyf and boyle togeder' in a Pot and tak Almande mylk and boyle yt and do ther'to. Tak and make a thynne Paast of Dow and make therof as it were ryngis tak and fry hem in oyle de Olyve or in wyte grees and boil al togedere.

XXX. FOR TO MAKE FORMENTY ON A FICHSSDAY [1].

Tak the mylk of the Hasel Notis boyl the wete [2] wyth the aftermelk til it be dryyd and tak and coloured [3] yt wyth Safroun and the ferst mylk cast ther'to and boyle wel and serve yt forth.

[1] Fishday. [2] white. [3] Perhaps, _colour_.

XXXI. FOR TO MAKE BLANK DE SYRY [1].

Tak Almande mylk and Flowre of Rys. Tak thereto sugur and boyle thys togedere and dische yt and tak Almandys and wet hem in water of Sugur and drye hem in a panne and plante hem in the mete and serve yt forth.

[1] Vide ad No. 29. of Part I.

XXXII. FOR TO MAKE A PYNADE OR PYVADE.

Take Hony and Rotys of Radich and grynd yt smal in a morter and do yt thereto that hony a quantite of broun sugur and do thereto. Tak Powder of Peper and Safroun and Almandys and do al togedere boyl hem long and hold [1] yt in a wet bord and let yt kele and messe yt and do yt forth [2].

[1] i.e. _keep_, as in next Number. [2] This Recipe is ill expressed.

XXXIII. FOR TO MAKE A BALOURGLY [1] BROTH.

Tak Pikys and spred hem abord and Helys zif thou hast fle hem and ket hem in gobettys and seth hem in alf wyn [2] and half in water. Tak up the Pykys and Elys and hold hem hote and draw the Broth thorwe a Clothe do Powder of Gyngener Peper and Galyngale and Canel into the Broth and boyle yt and do yt on the Pykys and on the Elys and serve yt forth.

[1] This is so uncertain in the original, that I can only guess at it. [2] Perhaps, _alf in wyn_, or dele _in_ before _water_.

EXPLICIT DE COQUINA QUE EST OPTIMA MEDICINA.

INDEX AND GLOSSARY TO MR. BRANDER'S ROLL OF COOKERY.

The Numbers relate to the order of the Recipes.

N.B. Many words are now written as one, which formerly were divided, as al so, up on, &c. Of these little notice is taken in the Index, but I mention it here once for all.

Our orthography was very fluctuating and uncertain at this time, as appears from the different modes of spelling the same words, v. To gedre; v. wayshe; v. ynowkz; v. chargeant; v. coraunte; &c.

A.

A. abounds, a gode broth, 5. 26, al a nyzt, 192. _in_. a two, 62.

an. and. passim.

Aftir. Proem, like, 176, Wiclif.

Aray. Dress, set forth, 7. Chaucer.

Alf. MS. Ed. 45. II. 33. half.

Alye it. 7. 33. mix, thicken, hence _alloy_ of metals. from French _allayer_. alay, 22. aly, MS. Ed. 46. See Junij Etymolog. v. Alaye. lye. here No. 15. lyed. thickened. MS. Ed. 44, 45. Randle Holme interprets lyth or lything by thickening. hence lyour. a mixture, 11. alith_ for alyed. MS. Editor. No. 45.

Awey. MS. Ed. 27. II. 18. away.

Auance. 6. forte Avens. _Caryophylla_, Miller, Gard. Dict.

Axe. MS. Ed. No. 56. Chaucer.

Ayren. v. Eyren.

Al, Alle. 23. 53. Proem. All. Chaucer, _al to brest_. all burst. MS. Ed. No. 14.

Als. MS. Editor. No. 29. Chaucer, in v. It means _as_.

Almandes. 17. very variously written at this time, Almaunde, Almandys, Almaundys, Almondes, all which occur in MS. Ed. and mean Almond or Almonds.

Almaund mylke. 9. Almonds blanched and drawn thickish with good broth or water, No. 51. is called _thyk mylke_, 52. and is called after Almaunde mylke, first and second milk, 116. Almaunds unblaunched, ground, and drawn with good broth, is called mylke, 62. Cow's milk was sometimes used instead of it, as MS. Ed. I. 13. Creme of Almands how made, 85. Of it, Lel. Coll. VI. p. 17. We hear elsewhere of Almond-butter, v. Butter.

Azeyn. 24. again. Lel. Coll. IV. p. 281. alibi. Chaucer. A.S. [Anglo- Saxon: Azen].

Aneys, Anyse, 36. 137. Aneys in confit rede other whyt, 36. 38. i.e. Anis or Aniseed confectioned red, or white, used for garnish, 58.

Amydon. 37. v. ad locum.

Almony. 47. v. ad locum.

Almayne. 71. Germany, v. ad loc. MS. Editor, No. 2. 31.

Alkenet. 47. A species of Buglos. Quincey, Dispens. p. 51. 62. used for colouring, 51. 84. fryed and yfoundred, or yfondyt, 62. 162.

Anoon. 53. Anon, immediately. Wiclif.

Arn. MS. Ed. II. 23. are. Chaucer, v. _arne_.

Adoun. 59. 85. down. v. Chaucer, voce _adoune_. MS. Edit. No. I.

Avysement. Proem. Advice, Direction. Chaucer. French.

Aymers. 72. Embers. Sax. [Anglo-Saxon: aemyrian], Cineres. Belg. _ameren_.

Aquapatys. 75. a Mess or Dish.

Alker. Rys Alker. MS. Ed. II. 24.

Appulmoy. 79. a dish. v. ad loc. Appelyn, Applys,

Apples. MS. Ed. 17. 35.

Abrode. 85. abrod. MS. Ed. II. 33. abroad. So _brode_. MS. Ed. 15. broad.

Alite. v. Lite.

Ale. 113. v. Pref.

Aside. 113. apart. Wiclif.

Aysell. 114, 115. a species of Vinegar. Wiclif. Chaucer, v. _Eisel_.

Alegar. 114.

Armed. 146. v. ad loc.

Alygyn. v. Brewet.

B.

Bacon. No. I.

Benes. I. alibi Beans. Chaucer, v. _bene_.

Bef. 6. MS. Ed. 17. Beef, Buf, Buff. MS. Ed. 27. 42, 43.

Buth. 6. 23. 30. alibi, been, are. Chaucer has _beth_.

Ben. MS. Ed. 4. 27. be. Chaucer v. _bein_ and _ben_.

Balles. 152. Balls or Pellets.

Blank Desire. 193, 194. bis. Lel. Coll. VI. p. 5. In No. 193, we meet with _Blank desne_, but the Contents has _Desire_, which is right, as appears from the sequel. In MS. Ed. 29. it is _Blank-Surry_, and _Sury_, and _Sure_, and _de Sur_. II. 19. de Syry, 31. and here No. 37, it is Dessorre. and we have _Samon in Sorry_. Lel. Coll. VI. p. 17. Perches, ibid. Eels p. 28. 30. where it is a Potage. whence I conceive it either means _de Surrey_, i. e. Syria, v. Chaucer. v. _Surrey_. Or it may mean _to be desired_, as we have _Horsys of Desyr_. Lel. Coll. IV. p. 272. See No. 63. and it is plainly written _Desire_ in Godwin de Præsul. p. 697. In this case, the others are all of them corruptions.

Blank Dessorre. v. Blank Desire.

Blank Desne. v. Blank Desire.

Berandyles. MS. Ed. 27.

Bred, Breed. MS. Ed. passim. Bread.

Bove. 167. Above. Chaucer. Belg. _Boven_.

Blode. 11. alibi. Blod. MS. Ed. 9. Blood.

Batour. 149. of eggs, 161. 179. Batur, 28. Batour. ibid. 19. Batter.

Boter. MS. Ed. 38. Butter.

Borage. 6.

Betes. 6. Beets. Fr. _Bete_.

Bursen. n. name of a dish. Bursews, No. 179, is a different dish.

Brek. MS. Ed. 6. 23. break, bruise.

Brest, breste. MS. Ed. 1. 14. burst.

Bukkennade. 17. a dish. Buknade, 118. where it means a mode of dressing. vide MS. Ed. 45. 52.

Bryddes. 19. Briddes, 60. 62. Birds, per metathesin. Chaucer.

Brawn of Capons. 20. 84. Flesh. Braun. MS. Ed. 29. v. Chaucer, we now say, _brawn of the arm_, meaning the flesh. Hence _brawn-fall'n_. Old Plays, XI. p. 85. Lylie's Euphues, p. 94. 142. Chaucer. Brawn is now appropriated to these rolls which are made of Brawn or Boar, but it was not so anciently, since in No. 32 we have _Brawn of Swyne_, which shews the word was common to other kinds of flesh as well as that of the Boar; and therefore I cannot agree with Dr. Wallis in deducing _Brawn _ from _Aprugna_.

Blank maunger. 36. 192. Chaucer writes _Blank manger_. Blomanger. MS. Ed. 14. 33. 34. II. 7. N. B. a very different thing from what we make now under that name, and see Holme, III. p. 81.

Bronchis. MS. Ed. 55. Branches.

Braan. MS. Ed. II. 10. Bran.

Bet. MS. Ed. II. 21. Beaten.

Broche. MS. Ed. 58. a Spit.

Brewet of Almony. 47. v. Almony. of Ayrenn, or eggs, 91. MS. Ed. 23. Eles in Brewet, 110. where it seems to be composed of Bread and Wine. Muskles in Brewet, 122. Hens in Bruet, MS. Ed. 7. Cold, 131. 134. Bruet and Brewet are French _Brouet_, Pottage or Broth. Bruet riche, Lel. Coll. IV. p. 226. _Beorwete_, p. 227, as I take it. _Blanche Brewet de Alyngyn_, MS. Ed. 13. 23.

Boon. 55. Bone. Chaucer.

Brennyng. 67. 188. burning, per metathesin, from _bren_ or _brenne_, used by Skelton, in the Invective against Wolsey, and many old authors. Hence the disease called brenning or burning. Motte's Abridgement of Phil. Trans. part IV. p. 245. Reid's Abridgement, part III. p. 149. Wiclif has _brenne_ and _bryne_. Chaucer, v. _bren_, _Brinne_, &c.

Blake. 68. Black. Chaucer.

Berst. 70. 181. 192. burst. Chaucer. A.S. [Anglo-Saxon: berstan].

Breth. 71. Air, Steam. MS. Ed. N° 2. hence _brether_, breather. Wiclif.

Bronn. 74. brown. A.S. [Anglo-Saxon: brun].

Butter. 81. 91. 92. 160. Boter, MS. Ed. 38. and so _boutry_ is Buttery. Lel. Coll. IV. p. 281. _Almonde Butter_. Lel. VI. p. 6. Rabelais, IV. c. 60.

Bynethen. 92. under, beneath. Chaucer, bineth.

Bolas. 95. bullace. Chaucer.

Bifore. 102. before. Wiclif. Matth. xiv. Chaucer has _biforne_, and byforne.

Brasey. a compound sauce, 107.

Ballac broth. 109.

Brymlent. Tart de Brymlent. 167. v. ad loc.

Bloms. 171. Flowers, Blossoms. Chaucer.

Bothom. 173. bottom, pronounced _bothom_ now in the north. Chaucer, bottym, MS. Ed. 48.

Brode. 189. broad, v. abrode.

Bataiwyng. 189. embatteling. qu. if not misread for _bataillyng_. See Chaucer, v. batailed.

Bord. MS. Ed. II. 27. board. Chaucer.

Breyt, breth. MS. Ed. 17. 58. Broth.

Blank Surry. MS. Ed. 29. II. 19. v. Blank Desire.

Bismeus. MS. Ed. 16.

C.

C. omitted, v. Cok. v. pluk. v. Pryk. v. Pekok. v. Phisik. v. thyk. on the contrary it often abounds, hence, schulle, should; fresch, fresh; dische, dish; schepys, sheeps; flesch, flesh; fysch, fish; scher, cheer, &c. in MS. Ed. v. Gl. to Chaucer, v. schal.

Craftly. Proem. properly, _secundum artem_.

Caboches. 4. alibi. Cabbages. f. Fr. Caboche, Head, Pate.

Caraway. 53. v. Junij Etymolog.

Carvon. 152. carved, cut. Corvyn, MS. Ed. II. 19,20. cut. _Corue_, i. e. corve, 4. cut. v. ycorve. v. kerve.

Canell. passim. Cinamon. Wiclif. v. Pref.

Cuver. MS. Ed. 56. Cover.

Cumpas. by Cumpas, i.e. Compass, 189. by measure, or round. Lel. Coll. IV. p. 263.

Cool. 6. Cole or Colwort. Belg. _kool_.

Corat. 12. name of a dish.

Culdore. MS. Ed. 25. 27. a Cullender. Span. Coladers.

Casselys. MS. Ed. 28.

Cranes. 146. _Grues_. v. ad loc.

Chyballes. 12. Chibolls, 76. young Onions. Littleton. Ital _Cibolo_. Lat. Cæpula, according to Menage; and see Lye.

Colys. MS. Ed. II. see the Pref.

Cawdel. 15. 33. Caudell, Contents. See Junius. of Muskels or Muscles, 124. Cawdel Ferry, 41. In E. of Devon's feast it is _Feny_.

Conynges. 17. Connynges, 2,3. Coneys, Rabbets.

Calle. 152. Cawl of a Swine.

Connat. 18. a marmolade. v. ad loc.

Clowes. 20. Cloves. v. Pref.

Canuas, or Canvass. 178. Fr, Canevas. Belg. Kanefas.

Coraunte. Raysouns of Coraunte. 14. So _Rasyns of Corens_, Northumb. Book, p. 19. _Raisin de Corinthie_. Fr. i.e. of Corinth, whence our Currants, which are small Raisins, came, and took their name. _Corance_, 17. 21. _Coraunce_. 50. _Coronse_, MS. Ed. 12. Raisins are called by way of contradistinction _grete_ Raysouns, 65. 133. See Northumb. Book, p. 11.

Coronse. v. Coraunte.

Chargeant. 192. Stiff. v. ad loc. MS. Ed. writes _Charchant_, 29, 30 _Charghaunt_, 33. _Charchaunt_,

34. _Chariaunt_. i.e. _Charjaunt_, 36. II. 24. _Chariand_. i.e. _Charjand_, 27.

Comyn. MS. Ed. 39.

Colure. MS. Ed. 5. to colour.

Coneys. 22. seems to be a kind of sauce. MS. Ed. 6. but the recipe there is different, v. ad No. 25.

Chanke. MS. Ed. 20.

Col, Cole. 23. 52. cool, also to strain, 70, 71. alibi. MS. Ed. II. 22. cleared.

Comyn. MS. Ed. II. 18. come.

Cowche. 24. 154. lay. MS. Ed. II. 25. Chaucer, v. Couche.

Cynee. 25. a certain sauce. perhaps the same with Coney. No. 22. Plays in Cynee, 112. Sooles, 119. Tenches, 120. Oysters, 123. Harys [Hares] in Cmee. MS. Ed. 8. where doubtless we should read Cinee, since in No. 51 there it is _Cyney_. It is much the same as _bruet_, for _Sooles in Cynee_ here is much the same with _Solys in bruet_. MS. Ed. II. 13.

Chykens. 27. 33. Chicken is a plural itself. but in MS. Ed. 13. it is _Chekenys_ also; and _Chyckyns_. Lel. Coll. IV. p. 1. _Checonys_ MS. Ed.

Carnel of Pork. 32. v. ad loc.

Corvyn. v. Carvon.

Curlews. 35. not eaten now at good tables; however they occur in archb. Nevill's feast. Lel. Coll. VI. p. 1. And see Northumb. Book, p. 106. Rabelais iv. c. 59. And Earl of Devon's Feast.

Confit, or Confyt. v. Aneys and Colyandre.

Charlet. 39. a dish. v. ad loc.

Chese ruayn. 49. 166. perhaps of Rouen in Normandy, _rouen_ in Fr. signifies the colour we call _roan_.

Crems. 52. for singular Cream, written _Creme_, 85. 183. Crem and

Crym, in MS. Ed. 34. II. 24. Fr. _Cresme, Creme_.

Cormarye. 53. a dish. qu.

Colyandre. 53. 128. where it is _in Confyt rede_, or red. White is also used for garnish, 59. [Anglo-Saxon: Celenðre], A.S. [Anglo-Saxon: Ciliandro], Span.

Chyryse. 58. a made dish of cherries, v. ad loc.

Cheweryes. 58. Cherries. v. ad loc. and MS. Ed. II. 18. ubi _Chiryes_.

Crotoun, 60. a dish. v. ad loc.

Crayton. v. Crotoun.

Cleeve a two. 62. cloven. A.S. [Anglo-Saxon: cleopan].

Cyrip. 64. Sirrup. v. ad loc.

Chyches. 72. Vetches, v. ad loc.

Chawf. 74 warm. Fr. _Echauffer_, whence Chaucer has _Eschaufe_.

Clat. 78. a dish. qu.

Chef. Proem, chief. Fr.

Calwar Salmoun. 98. v. ad loc.

Compost. 100. a preparation supposed to be always at hand. v. ad loc.

Comfery. 190. Comfrey. v. ad loc.

Chargeours. 101. dishes. v. ad 126.

Chysanne. 103. to be eaten cold.

Congur. 104. 115. Lel. Coll. VI. p. 6. bis. p. 16. _Cungeri_ are among the fish in Mr. Topham's MS. for the Conger, little used now, see Pennant. III. p. 115.

Coffyns. 113. Pies raised without their lids, 158. 167. 185. 196. MS. Ed. II. 23. 27. In Wiclif it denotes baskets.

Comade. 113. Comadore. 188.

Couertour. 113. Coverture, Lid of a Pye.

Codlyng. 94. grete Codelyng, 114. v. ad loc.

Chawdoun. 115. for Swans, 143. _Swan with Chawdron_. Lel. Coll. IV. p. 226. which I suppose may be true orthography. So _Swann with Chaudron_. Earl of Devon's Feast. And it appears from a MS. of Mr. Astle's, where we have among _Sawces Swanne is good with Chaldron_, that _Chaldron_ is a sauce.

Crome. 131. Pulp, Kernel. Crummes. 159. Chaucer. The Crum is now the soft part of a loaf, opposed to the crust.

Cury. Proem. Cookery. We have assumed it in the title.

Camelyne. 144. a sauce. an _Canelyne_, from the flour of Canel?

Crudds. 150. 171. Curds, per metathesin, as common in the north.

Crustards. 154. Pies, from the _Crust_. quære if our _Custard_ be not a corruption of Crustard; Junius gives a different etymon, but whether a better, the Reader must judge. Crustard of fish, 156. of herbs, 157. and in the Earl of Devon's Feast we have _un Paste Crustade_.

Cryspes. 162. Cryspels. 163. v. ad loc. _Fritter Crispayne_, Lel. Coll. VI. p. 5. which in Godwin de Præsal p. 697. is _Fruter Crispin_.

Chawfour. 162. Cowfer, 173. a Chafing dish. Chafer. Lel. Coll. IV. p. 302. v. Junius voce _Chafe_.

Corose. 171. curiously. perhaps from _cure_, to cook, Chaucer has _corouse_, curious.

Clarry. 172. Clary.

Cotagres. 175. a dish. v. ad loc.

Cok. 175. a Cock. sic. Lel. Coll. IV. p. 227.

Chewets. 185. 186. a dish. Rand. Holme, III. p. 78. 81, 82. Birch, Life of Prince Henry, p. 458.

Comadore. v. Comade.

Chastlet. 189. v. ad loc.

Christen. Proem. Christian.

D.

Do. 1, 2. put, cause. MS. Ed. 2. 12. Chaucer. _make_. 56. done, 48. So Chaucer has _do_ for _done_.

Dof. do off. 101.

Draw. drawen 2. strained, hence 3. 20. 23. _drawe the grewel thurgh straynour_. To boil. 2.17. as, _drawe hem up with gode brothe_. also 51. 74. To put, 14. 41. To make. 28. 47. as, _draw an Almand mylke_.

Dee. 152. singular of Dice, the Fr. Dè. v. quare.

Drepee. 19 a dish. qu.

Dates. 20. 52. 158. the fruit.

Dyssh. 24. dish.

Dessorre. 37. v. Blank desire.

Doust. 45. alibi Dust.

Dowhz. 50. Dowh. 92. Dow. MS. Ed. II. 29, Dough, Paste. A.S. [Anglo-Saxon: dah].

Douce Ame. 63. quast a delicious dish. v. Blank Desire.

Drope. 67. drop, to baste. MS. Ed. 28.

Dorry. Sowpes dorry, 82. Sops endorsed. from _endore_, 187. MS. Ed. 42, II. 6. vide ad 174.

Deel. 113. 170. part, some. v. Sum. Chaucer.

Dicayn. 172. v. ad loc.

Dokks. as _Sowre Dokks_, 173. Docks.

Dorryle. v. Pomme.

Daryols. 183. a dish. A Custard baked in a Crust. Hear Junius, v. Dairie. 'G. _dariole_ dicitur libi genus, quod iisdem Gallis alias nuncupatur _laicteron_ vel _stan de laict_.'

Desne. v. Blank Desire.

Desire. v. Blank.

Dressit. 194. dressed. dresse. MS. Ed. 15. et passim. Chaucer in voce. hence ydressy. MS. Ed. II. 18.

Dysis. MS. Ed. 15. dice. v. quare.

Demembre, dimembre. MS. Ed. 31. dismember.

Dows, douze. MS. Ed. 50. II. 21.

Drong. MS. Ed. 54. drunk.

E.

E. with _e_ final after the consonant, for _ea_, as brede, bread; benes, beans; bete, beat; breke, break; creme, cream; clere, clear; clene, clean; mede, mead; mete, meat; stede, stead; whete, wheat; &c.

E with _e_ final after the consonant, for _ee_, as betes, beets;

chese, cheese; depe, deep; fete, feet; grene, green; nede, needful; swete, sweet.

Endorre. MS. Ed. 42. endorse.

Ete. 103. eat. _eten_, 146. eaten. _etyn_. MS. Ed. 3. A.S. [Anglo-Saxon: etan]. MS. Ed. 48. oat.

Enforse. MS. Ed. II. 20. seasoned.

Erbes. 7. herbs; _herb's_, 63. _erbys_, 151. Eerbis, 157.

Eyren, and Ayren. 7, 8. 15. Eyryn, S. Ed. 1. Eggs. 'a merchant at the N. Foreland in Kent asked for eggs, and the good wyf answerede, that she coude speak no Frenshe--another sayd, that he wolde have _eyren_, then the good wyf sayd that she understood hym wel.' Caxton's Virgil,

in Lewis' Life of Caxton, p. 61. who notes 'See Sewel's 'Dictionary, v. _Ey_.' add, Urry's Chaucer, v. Aye and Eye. Note here the old plural _en_, that _eggs_ is sometimes used in our Roll, and that in Wicht _eye_, or _ey_ is the singular, and in the _Germ_. See Chaucer. v. _Aie_, and _Ay_.

Eowts. 6. v. ad loc.

Egurdouce. 21. v. ad loc. of Fysshe, 133. Egge dows, MS. Ed. 50. malè. Egerduse. ibid. II. 1. Our No. 58, is really an Eagerdouce, but different from this here. A Seville Orange is Aigre-douce. Cotgrave.

Esy. 67. easy. eselich, 113. easily. Chaucer.

Eny. 74. 173. any.

Elena Campana. 78. i.e. Enula Campana, _Elecampane_.

Erbowle. 95. a dish. v. ad loc.

Erbolat. 172. a dish. v. ad loc.

Eerys, Eris. 177. 182. 55. Ears. _Eyr_. MS. Ed. 44. Chaucer has _Ere_ and _Eris_.

Elren. 171. Elder. _Eller_, in the north, without _d_.

Erne. 174. qu.

Euarund. MS. Ed. 3.

Eelys. 101. Eels. _Elys_, _Helys_. MS. Ed. II. 15. 24. _Elis_. Chaucer.

F.

Forced. 3. farced, stuft. we now say, _forc'd-meat_, yfarced, 159, 160. _enforsed_. MS. Ed. II. 20. _fors_, 170. called _fars_, 150. it seems to mean _season_, No. 4. Mixt. 4 where potage is said to be _forced_ with powdour-douce.

Fort. passim. strong. Chaucer.

Fresee. MS. Ed. 47.

Fenkel. 6. 77. _Fenel_, 76. 172. _Fenell_, 100. Fennel. Germ. Venikol. Belg. Venckel.

Forme. Proem. 95. forme.

Funges. 10. Mushrooms, from the French. Cotgrave. Holme III. p. 82. The Romans were fond of them.

Fesants. 20. 35.

Fynelich wel. 192. very wel, constantly.

Fro. 22. MS. Ed. 50. Chaucer. from. So therfro. 53. Lel. Coll. IV. p. 266. Chaucer.