The Forme of Cury
Part 3 out of 4
 See No. 35.
 Breth, i. e. broth. See No. 58.
 Spices ground small. See No. 27, 28. 35. 58. II. No. 4. 17. or
perhaps of Galingale. II. 20. 24.
XVIII. FOR TO MAKE A FROYS .
Nym Veel and seth it wel and hak it smal and grynd bred peper and
safroun and do thereto and frye yt and presse it wel upon a bord and
dresse yt forthe.
 a Fraise
XIX. FOR TO MAKE FRUTURS .
Nym flowre and eyryn and grynd peper and safroun and mak therto a
batour and par aplyn and kyt hem to brode penys  and kest hem
theryn and fry hem in the batour wyth fresch grees and serve it
 Pieces as broad as pennies, or perhaps pecys.
XX. FOR TO MAKE CHANKE .
Nym Porke and seth it wel and hak yt smal nym eyryn wyth al the wytys
and swyng hem wel al togedere and kast god swete mylke thereto and
boyle yt and messe it forthe.
XXI. FOR TO MAKE JUSSEL.
Nym eyryn wyth al the wytys and mice bred grynd pepyr and safroun and
do therto and temper yt wyth god fresch broth of porke and boyle it
wel and messe yt forthe.
XXII. FOR TO MAKE GEES  IN OCHEPOT .
Nym and schald hem wel and hew hem wel in gobettys al rawe and seth
hem in her owyn grees and cast therto wyn or ale a cuppe ful and myce
onyons smal and do therto and boyle yt and salt yt and messe yt
 Hochepot. Vide Gloss.
XXIII. FOR TO MAKE EYRYN IN BRUET.
Nym water and welle  yt and brek eyryn and kast theryn and grynd
peper and safroun and temper up wyth swete mylk and boyle it and
hakke chese smal and cast theryn and messe yt forthe.
 Quare the meaning.
XXIV. FOR TO MAKE CRAYTOUN .
Tak checonys and schald hem and seth hem and grvnd gyngen' other
pepyr and comyn and temper it up wyth god mylk and do the checonys
theryn and boyle hem and serve yt forthe.
 Vide ad No. 60 of the Roll.
XXV. FOR TO MAKE MYLK ROST.
Nym swete mylk and do yt in a panne nyn  eyryn wyth al the wyte
and swyng hem wel and cast therto and colowre yt wyth safroun and
boyl it tyl yt wexe thikke and thanne seth  yt thorw a culdore 
and nym that, leyyth  and presse yt up on a bord and wan yt ys
cold larde it and scher yt on schyverys and roste yt on a grydern
and serve yt forthe.
 Read _nym_.
 strain. See No. 27.
 That which is left in the cullinder.
XXVI. FOR TO MAKE CRYPPYS .
Nym flour and wytys of eyryn sugur other hony and sweyng togedere and
mak a batour nym wyte grees and do yt in a posnet and cast the batur
thereyn and stury to thou have many  and tak hem up and messe hem
wyth the frutours and serve forthe.
 Meaning, _crisps_. V. Gloss.
 It will run into lumps, I suppose.
XXVII. FOR TO MAKE BERANDYLES .
Nym Hennys and seth hem wyth god Buf and wan hi ben sodyn nym the
Hennyn and do awey the bonys and bray smal yn a mortar and temper yt
wyth the broth and seth yt thorw a culdore and cast therto powder of
gyngenyr and sugur and graynys of powmis gernatys  and boyle yt
and dresse yt in dysches and cast above clowys gylofres  and maces
and god powder  serve yt forthe.
 Quare the meaning.
 Pomegranates. V. No. 39.
 Not clove-gilliflowers, but _cloves_. See No. 30, 31, 40.
 See No. 17, note .
XXVIII. FOR TO MAKE CAPONS IN CASSELYS.
Nym caponys and schald hem nym a penne and opyn the skyn at the hevyd
 and blowe hem tyl the skyn ryse from the flesshe and do of the
skyn al hole and seth the lyre of Hennyn and zolkys of heyryn and god
powder and make a Farsure  and fil ful the skyn and parboyle yt
and do yt on a spete and rost yt and droppe  yt wyth zolkys of
eyryn and god powder rostyng and nym the caponys body and larde yt
and roste it and nym almaunde mylk and amydoun  and mak a batur
and droppe the body rostyng and serve yt forthe.
 Head. Sax. [Anglo-Saxon: heofod] and [Anglo-Saxon: hevod], hence
 Vide Gloss.
XXIX. FOR TO MAKE THE BLANK SURRY .
Tak brann  of caponys other of hennys and the thyes  wythowte
the skyn and kerf hem smal als thou mayst and grynd hem smal in a
morter and tak mylk of Almaundys and do yn the branne and grynd hem
thanne togedere and and seth hem togeder' and tak flour of rys other
amydoun and lye it that yt be charchant and do therto sugur a god
parti and a party of wyt grees and boyle yt and wan yt ys don in
dyschis straw upon blank poudere and do togedere blank de sury and
manmene  in a dysch and serve it forthe.
 Vide _Blank Desire_ in Gloss.
 Perhaps _brawn_, the brawny part. See No. 33, and the Gloss.
 See the next number. Quare _Mawmeny_.
XXX. FOR TO MAKE MANMENE .
Tak the thyys  other the flesch of the caponys fede  hem and
kerf hem smal into a morter and tak mylk of Almandys wyth broth of
fresch Buf and do the flesch in the mylk or in the broth and do yt to
the fyre and myng yt togedere wyth flour of Rys othere of wastelys
als charchaut als the blank de sure and wyth the zolkys of eyryn for
to make it zelow and safroun and wan yt ys dressyd in dysches wyth
blank de sure straw upon clowys of gelofre  and straw upon powdre
of galentyn and serve yt forthe.
 Vide Number 29, and the Gloss.
 See No. 27, note .
XXXI. FOR TO MAKE BRUET OF ALMAYNE.
Tak Partrichys rostyd and checonys and qualys rostyd and larkys ywol
and demembre the other and mak a god cawdel and dresse the flesch in
a dysch and strawe powder of galentyn therupon. styk upon clowys of
gelofre and serve yt forthe.
XXXII. FOR RO MAKE BRUET OF LOMBARDYE.
Tak chekenys or hennys or othere flesch and mak the colowre als red
as any blod and tak peper and kanel and gyngyner bred  and grynd
hem in a morter and a porcion of bred and mak that bruer thenne and
do that flesch in that broth and mak hem boyle togedere and stury it
wel and tak eggys and temper hem wyth Jus of Parcyle and wryng hem
thorwe a cloth and wan that bruet is boylyd do that therto and meng
tham togedere wyth fayr grees so that yt be fat ynow and serve yt
 This is still in use, and, it seems, is an old compound.
XXXIII. FOR TO MAKE BLOMANGER .
Do Ris in water al nyzt and upon the morwe wasch hem wel and do hem
upon the fyre for to  they breke and nozt for to muche and tak
Brann  of Caponis sodyn and wel ydraw  and smal and tak almaund
mylk and boyle it wel wyth ris and wan it is yboylyd do the flesch
therin so that it be charghaunt and do therto a god party of sugure
and wan it ys dressyd forth in dischis straw theron blaunche Pouder
and strik  theron Almaundys fryed wyt wyte grece  and serve yt
 See No. 14.
 till. _for_, however, abounds.
 See No. 29. note d.
 Perhaps, _strained_. See No. 49; and Part II. No. 33.
 Perhaps, _stik_, i.e. stick; but see 34.
 Grese. Fat, or lard.
XXXIV. FOR TO MAKE SANDALE THAT PARTY TO BLOMANGER.
Tak Flesch of Caponys and of Pork sodyn kerf yt smal into a morter
togedere and bray that wel. and temper it up wyth broth of Caponys
and of Pork that yt be wel charchaunt also the crem of Almaundys and
grynd egges and safroun or sandres togedere that it be coloured and
straw upon Powder of Galentyn and strik thereon clowys and maces and
serve it forthe.
XXXV. FOR TO MAKE APULMOS .
Tak Applys and seth hem and let hem kele and after mak hem thorwe a
cloth and do hem im a pot and kast to that mylk of Almaundys wyth god
broth of Buf in Flesch dayes do bred ymyed  therto. And the fisch
dayes do therto oyle of olyve and do therto sugur and colour it wyth
safroun and strew theron Powder and serve it forthe.
 See No. 17.
 ymyced, i.e. _minced_.
XXXVI. FOR TO MAKE METE GELEE  THAT IT BE WEL CHARIAUNT.
Tak wyte wyn and a party of water and safroun and gode spicis and
flesch of Piggys or of Hennys or fresch Fisch and boyle them togedere
and after wan yt ys boylyd and cold dres yt in dischis and serve yt
 meat jelly.
XXXVII. FOR TO MAKE MURREY .
Tak mulbery  and bray hem in a morter and wryng  hem thorth a
cloth and do hem in a pot over the fyre and do thereto fat bred and
wyte gresse and let it nazt boyle no ofter than onys and do thereto a
god party of sugur and zif yt be nozt ynowe colowrd brey mulburus and
serve yt forthe.
 Morrey. Part II. No. 26.
 This is to be understood pluraly, _quasi_ mulberries.
 Read _wryng_. For see part II. No. 17. 2B. Chaucer, v. _wronge_
XXXVIII. FOR TO MAKE A PENCHE OF EGGES.
Tak water and do it in a panne to the fyre and lat yt sethe and after
tak eggs and brek hem and cast hem in the water and after tak a chese
and kerf yt on fowr partins and cast in the water and wanne the chese
and the eggys ben wel sodyn tak hem owt of the water and wasch hem in
clene water and tak wastel breed and temper yt wyth mylk of a kow.
and after do yt over the fyre and after forsy yt wyth gyngener and
wyth cornyn and colowr yt wyth safroun and lye yt wyth eggys and oyle
the sewe wyth Boter and kep wel the chese owt and dresse the sewe and
dymo  eggys thereon al ful and kerf thy chese in lytyl schyms and
do hem in the sewe wyth eggys and serve yt forthe.
 Perhaps, _do mo_, i.e. put more.
XXXIX. FOR TO MAKE COMYN.
Tak god Almaunde mylk and lat yt boyle and do ther'in amydoun wyth
flowr of Rys and colowr yt wyth safroun and after dresse yt wyth
graynis of Poungarnetts  other wyth reysens zyf thow hast non
other and tak sugur and do theryn and serve it forthe.
 Vide No. 27.
XIV. For to make Fruturs .
Tak crommys  of wyte bred and the flowris of the swete Appyltre
and zolkys of Eggys and bray hem togedere in a morter and temper yt
up wyth wyte wyn and mak yt to sethe and wan yt is thykke do thereto
god spicis of gyngener galyngale canel and clowys gelosre and serve
XLI. For to make Rosee .
Tak the flowris of Rosys and wasch hem wel in water and after bray
hem wel in a morter and than tak Almondys and temper hem and seth hem
and after tak flesch of capons or of hennys and hac yt smale and than
bray hem wel in a morter and than do yt in the Rose  so that the
flesch acorde wyth the mylk and so that the mete be charchaunt and
after do yt to the fyre to boyle and do thereto sugur and safroun
that yt be wel ycolowrd and rosy of levys and of the forseyde flowrys
and serve yt forth.
 Vide No. 47.
 i.e. Rosee.
XLII. FOR TO MAKE POMMEDORRY .
Tak Buff and hewe yt smal al raw and cast yt in a morter and grynd yt
nozt to smal tak safroun and grynd therewyth wan yt ys grounde tak
the wyte of the eyryn zyf yt be nozt styf. Cast into the Buf pouder
of Pepyr olde resyns and of coronse set over a panne wyth fayr water
and mak pelotys of the Buf and wan the water and the pelots ys wel
yboylyd and  set yt adoun and kele yt and put yt on a broche and
rost yt and endorre yt wyth zolkys of eyryn and serve yt forthe.
 Vide No. 58.
 dele _and_.
XLIII. FOR TO MAKE LONGE DE BUF .
Nym the tonge of the rether  and schalde and schawe  yt wel and
rizt clene and seth yt and sethe nym a broche  and larde yt wyth
lardons and wyth clowys and gelofre and do it rostyng and drop yt wel
yt rostyd  wyth zolkys of eyrin and dresse it forthe.
 Neat's Tongue. _Make_ signifies _to dress_, as II. 12.
 The ox or cow. Lye in Jun. Etymolog. v. _Rother_.
 Shave, scrape.
 A larding-pin.
 Pehaps, _wyle it rostyth_.
XLIV. FOR TO MAKE REW DE RUMSY.
Nym swynys fet and eyr  and make hem clene and seth hem alf wyth
wyn and half wyth water cast mycyd onyons thereto and god spicis and
wan they be ysodyn nym and rosty hem in a grydere wan it is yrostyd
kest thereto of the selve broth hy lyed wyth amydoun and anyeyd
onyons  and serve yt forth.
 To be understood plurally, _Ears_.
 Miswritten for _mycyd_, i. e. minced onyons.
XLV. FOR TO MAKE BUKKENADE .
Nym god fresch flesch wat maner so yt be and hew yt in smale morselys
and seth yt wyth gode fresch buf and cast thereto gode mynced onyons
and gode spicerye and alyth  wyth eyryn and boyle and dresse yt
 Vide No. 52.
 Stiffen, thicken it. See No. 44. where _lyed_ has that sense. See
XLVI. FOR TO MAKE SPINE .
Nym the flowrys of the haw thorn clene gaderyd and bray hem al to
dust and temper hem wyth Almaunde mylk and aly yt wyth amydoun and
wyth eyryn wel rykke  and boyle it and messe yt forth and flowrys
and levys abovyn on .
 This dish, no doubt, takes its name from _Spina_, of which it is
 Read, şykke, _thykke_.
 It means _laid upon it_.
XLVII. FOR TO MAKE ROSEE  AND FRESEE AND SWAN SCHAL BE YMAD IN THE
Nym pyggus and hennys and other maner fresch flesch and hew yt in
morselys and seth yt in wyth wyn and  gyngyner and galyngale and
gelofre and canel  and bray yt wel and kest thereto and alye yt
wyth amydoun other wyth flowr of rys.
 Vide No. 41.
 Perhaps, _in wyn with_.
 Cinamon. Vide Gloss.
XLVIII. FOR TO MAKE AN AMENDEMENT FORMETE THAT YS TO  SALT AND
Nym etemele and bynd yt in a fayr lynnen clowt and lat yt honge in
the pot so that yt thowche nozt the bottym and lat it hongy thereynne
a god wyle and seşh  set yt fro the fyre and let yt kele and yt
schal be fresch ynow wythoute any other maner licowr ydo thereto.
 id est, _too_.
 Read, seth, i.e. then.
XLIX. FOR TO MAKE RAPY .
Tak Fygys and reysyns and wyn and grynd hem togeder tak and draw hem
thorw a cloth and do thereto powder of Alkenet other of rys and do
thereto a god quantite of pepir and vyneger and boyle it togeder and
messe yt and serve yt forth.
 Vide Part II. No. 1. 28.
L. FOR TO MAKE AN EGGE DOWS .
Tak Almaundys and mak god mylk and temper wyth god wyneger clene tak
reysynys and boyle hem in clene water and tak the reysynis and tak
hem owt of the water and boyle hem wyth mylk and zyf thow wyl colowr
yt wyth safron and serve yt forth.
 Vide ad Part II. No. 21. There are no eggs concerned, so no doubt
it should be _Eger Dows_. Vide Gloss.
LI. FOR TO MAKE A MALLARD IN CYNEY .
Tak a mallard and pul hym drye and swyng over the fyre draw hym but
lat hym touche no water and hew hym in gobettys and do hym in a pot
of clene water boyle hem wel and tak onyons and boyle and bred and
pepyr and grynd togedere and draw thorw a cloth temper wyth wyn and
boyle yt and serve yt forth.
 See No. 8.
LII. FOR TO MAKE A BUKKENADE .
Tak veel and boyle it tak zolkys of eggys and mak hem thykke tak
macis and powdre of gyngyner and powder of peper and boyle yt togeder
and messe yt forth.
 Vide No. 45.
LIII. FOR TO MAKE A ROO BROTH .
Tak Parsile and Ysop and Sauge and hak yt smal boil it in wyn and in
water and a lytyl powdre of peper and messe yt forth.
 _Deer_ or _Roes_ are not mentioned, as in Mr. Brander's Roll, No.
14, ergo quare. It is a meager business. Can it mean _Rue-Broth_ for
LIV. FOR TO MAK A BRUET OF SARCYNESSE.
Tak the lyre of the fresch Buf and bet it al in pecis and bred and
fry yt in fresch gres tak it up and and drye it and do yt in a vessel
wyth wyn and sugur and powdre of clowys boyle yt togedere tyl the
flesch have drong the liycoure and take the almande mylk and quibibz
macis and clowys and boyle hem togedere tak the flesch and do thereto
and messe it forth.
LV. FOR TO MAKE A GELY .
Tak hoggys fet other pyggys other erys other partrichys other
chiconys and do hem togedere and serh  hem in a pot and do hem in
flowre of canel and clowys other or grounde  do thereto vineger
and tak and do the broth in a clene vessel of al thys and tak the
Flesch and kerf yt in smal morselys and do yt therein tak powder of
galyngale and cast above and lat yt kels tak bronches of the lorer
tre and styk over it and kep yt al so longe as thou wilt and serve yt
 seş, i. e. _seeth_.
 Not clearly expressed. It means either Cinamon or Cloves, and
either in flour or ground.
LVI. FOR TO KEPE VENISON FRO RESTYNG.
Tak venisoun wan yt ys newe and cuver it hastely wyth Fern that no
wynd may come thereto and wan thou hast ycuver yt wel led yt hom and
do yt in a soler that fonne ne wynd may come thereto and dimembre it
and do yt in a clene water and lef yt there half a day and after do
yt up on herdeles for to drie and wan yt ys drye tak salt and do
after thy venisoun axit  and do yt boyle in water that yt be other
 so salt als water of the see and moche more and after lat the
water be cold that it be thynne and thanne do thy Venisoun in the
water and lat yt be therein thre daies and thre nyzt  and after
tak yt owt of the water and salt it wyth drie salt ryzt wel in a
barel and wan thy barel ys ful cuver it hastely that sunne ne wynd
 as thy venison requires. See Gloss. to Chaucer for _axe_.
 A plural, as in No. 57.
LVII. FOR TO DO AWAY RESTYN  OF VENISOUN.
Tak the Venisoun that ys rest and do yt in cold water and after mak
an hole in the herthe and lat yt be thereyn thre dayes and thre nyzt
and after tak yt up and spot yt wel wyth gret salt of peite  there
were the restyng ys and after lat yt hange in reyn water al nyzt or
 Restiness. It should be rather _restyng_. See below.
 Pierre, or Petre.
LVIII. FOR TO MAKE POUNDORROGE .
Tak Partrichis wit  longe filettis of Pork al raw and hak hem wel
smale and bray hem in a morter and wan they be wel brayed do thereto
god plente of pouder and zolkys of eyryn and after mak thereof a
Farsure formed of the gretnesse of a onyoun and after do it boyle in
god breth of Buf other of Pork after lat yt kele and after do it on a
broche of Hasel and do them to the fere to roste and after mak god
bature of floure and egge on bature wyt and another zelow and do
thereto god plente of sugur and tak a fethere or a styk and tak of
the bature and peynte thereon above the applyn so that on be wyt and
that other zelow wel colourd.
 Vide No. 42.
EXPLICIT SERVICIUM DE CARNIBUS.
Hic incipit Servicium de Pissibus_ .
 See p. 1
I. FOR TO MAKE EGARDUSE .
Tak Lucys  or Tenchis and hak hem smal in gobette and fry hem in
oyle de olive and syth nym vineger and the thredde party of sugur and
myncyd onyons smal and boyle al togedere and cast thereyn clowys
macys and quibibz and serve yt forthe.
 See No. 21 below, and part I. No. 50.  Lucy, I presume, means
the _Pike_; so that this fish was known here long before the reign of
H. VIII. though it is commonly thought otherwise. V. Gloss.
II. FOR TO MAKE RAPY .
Tak pyg' or Tenchis or other maner fresch fysch and fry yt wyth oyle
de olive and syth nym the crustys of wyt bred and canel and bray yt
al wel in a mortere and temper yt up wyth god wyn and cole  yt
thorw an hersyve and that yt be al cole  of canel and boyle yt and
cast therein hole clowys and macys and quibibz and do the fysch in
dischis and rape  abovyn and dresse yt forthe.
 Vide No. 49.
 Strain, from Lat. _colo_.
 Strained, or cleared.
 This Rape is what the dish takes its name from. Perhaps means
_grape_ from the French _raper_. Vide No. 28.
III. FOR TO MAKE FYGEY.
Nym Lucys or tenchis and hak hem in morsell' and fry hem tak vyneger
and the thredde party of sugur myncy onyons smal and boyle al togedyr
cast ther'yn macis clowys quibibz and serve yt forth.
IIII. FOR TO MAKE POMMYS MORLES.
Nym Rys and bray hem  wel and temper hem up wyth almaunde mylk and
boyle yt nym applyn and par' hem and sher hem smal als dicis and cast
hem ther'yn after the boylyng and cast sugur wyth al and colowr yt
wyth safroun and cast ther'to pouder and serve yt forthe.
 Rice, as it consists of grains, is here considered as a plural.
See also No. 5. 7, 8.
V. FOR TO MAKE RYS MOYLE .
Nym rys and bray hem ryzt wel in a morter and cast ther'to god
Almaunde mylk and sugur and salt boyle yt and serve yt forth.
 Vide Gloss.
VI. FOR TO MAKE SOWPYS DORRY.
Nym onyons and mynce hem smale and fry hem in oyl dolyf Nym wyn and
boyle yt wyth the onyouns roste wyte bred and do yt in dischis and
god Almande mylk also and do ther'above and serve yt forthe.
VII. FOR TO MAKE BLOMANGER  OF FYSCH.
Tak a pound of rys les hem wel and wasch and seth tyl they breste and
lat hem kele and do ther'to mylk of to pound of Almandys nym the
Perche or the Lopuster and boyle yt and kest sugur and salt also
ther'to and serve yt forth.
 See note on No. 14. of Part I.
VIII. FOR TO MAKE A POTAGE OF RYS.
Tak Rys and les hem and wasch hem clene and seth hem tyl they breste
and than lat hem kele and seth cast ther'to Almand mylk and colour it
wyth safroun and boyle it and messe yt forth.
IX. FOR TO MAKE LAMPREY FRESCH IN GALENTYNE .
Schal be latyn blod atte Navel and schald yt and rost yt and ley yt
al hole up on a Plater and zyf hym forth wyth Galentyn that be mad of
Galyngale gyngener and canel and dresse yt forth.
 This is a made or compounded thing. See both here, and in the
next Number, and v. Gloss.
X. FOR TO MAKE SALT LAMPREY IN GALENTYNE .
Yt schal be stoppit  over nyzt in lews water and in braan and
flowe and sodyn and pyl onyons and seth hem and ley hem al hol by the
Lomprey and zif hem forthe wyth galentyne makyth  wyth strong
vyneger and wyth paryng of wyt bred and boyle it al togeder' and
serve yt forthe.
 See note  on the last Number.
 Perhaps, _steppit_, i. e. steeped. See No. 12.
 Perhaps, _makyd_, i.e. made.
XI. FOR TO MAKE LAMPREYS IN BRUET.
They schulle be schaldyd and ysode and ybrulyd upon a gredern and
grynd peper and safroun and do ther'to and boyle it and do the
Lomprey ther'yn and serve yt forth.
XII. FOR TO MAKE A STORCHOUN.
He schal be shorn in besys  and stepyd  over nyzt and sodyn
longe as Flesch and he schal be etyn in venegar.
 Perhaps, _pesys_, i.e. pieces.
 Qu. _steppit_, i.e. steeped.
XIII. FOR TO MAKE SOLYS IN BRUET.
They schal be fleyn and sodyn and rostyd upon a gredern and grynd
Peper and Safroun and ale boyle it wel and do the sole in a plater
and the bruet above serve it forth.
XIV. FOR TO MAKE OYSTRYN IN BRUET.
They schul be schallyd  and ysod in clene water grynd peper
safroun bred and ale and temper it wyth Broth do the Oystryn
ther'ynne and boyle it and salt it and serve it forth.
 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  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.
 Perhaps, _ymycid_, i.e. minced; or _mycd_, as in No. 19.
XIX. FOR TO MAKE BLANK DE SUR' .
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  of Egg' corvyn smale and tak fat chese and kerf
ther'to wan the licour is boylyd and serve it forth.
 Vide Note  on No. 29. of Part I.
 white. So _wyt_ is _white_ in No. 21. below.
XX. FOR TO MAKE GRAVE ENFORSE.
Tak tryd  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.
 It appears to me to be _tryd_. Can it be _fryd_?
XXI. FOR TO MAKE HONY DOUSE .
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  and strew ther'on
sugur that yt be wel ycolouryt  and serve yt forth.
 See Part II. No. I; and Part I. No. 50.
 Seth it mete, i.e. seeth it properly.
 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  reysons in wyn and do ther'to and after dresse yt
 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  wyth Safroun wel and do yt in a
cofyn and do yt forth to bake wel.
 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 .
Requir' de Carnibus ut supra .
 Vide Part I. No. 37.
 Part I. No. 37.
XXVII. FOR TO MAKE FLOWNYS  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.
 Perhaps, _Flawnes_, or Custards. Chaucer, vide _Slaunis_. Fr.
XXVIII. FOR TO MAKE RAPEE .
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.
 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
XXX. FOR TO MAKE FORMENTY ON A FICHSSDAY .
Tak the mylk of the Hasel Notis boyl the wete  wyth the aftermelk
til it be dryyd and tak and coloured  yt wyth Safroun and the
ferst mylk cast ther'to and boyle wel and serve yt forth.
 Perhaps, _colour_.
XXXI. FOR TO MAKE BLANK DE SYRY .
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.
 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  yt in a wet bord and let yt kele and messe yt and
do yt forth .
 i.e. _keep_, as in next Number.
 This Recipe is ill expressed.
XXXIII. FOR TO MAKE A BALOURGLY  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  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
 This is so uncertain in the original, that I can only guess at it.
 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. abounds, a gode broth, 5. 26, al a nyzt, 192. _in_. a two, 62.
an. and. passim.
Astir. 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
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-
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.
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.
Alite. v. Lite.
Ale. 113. v. Pref.
Aside. 113. apart. Wiclif.
Aysell. 114, 115. a species of Vinegar. Wiclif. Chaucer, v. _Eisel_.
Armed. 146. v. ad loc.
Alygyn. v. Brewet.
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 Defire. 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 Prasul. 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.
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. berstan.
Breth. 71. Air, Steam. MS. Ed. N 2. hence _brether_, breather.
Bronn. 74. brown. A. S. 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
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. omitted, v. Cok. v. pluk. v. Pryk. v. Pekok. v. Phifik. 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.
Caffelys. MS. Ed. 28.
Cranes. 146. _Grues_. v. ad loc.
Chyballes. 12. Chibolls, 76. young Onions. Littleton. Ital _Cibolo_.
Lat. Capula, 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.
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.
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.
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: Celenere], A. S. 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_. quare 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
Cryspes. 162. Cryspels. 163. v. ad loc. _Fritter Crispayne_, Lel.
Coll. VI. p. 5. which in Godwin de Prasal p. 697. is _Fruter
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
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.
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. De. 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.
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. 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;
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. male.
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_
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_.
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.
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.
Fleysch. 24. Fleissh, 37. Flesh, A. S. şlaşe. Germ. _Fleisc_.
Feneboyles. MS. Ed. II. 22.
Fyletts. 28. Fillets.
Florish and Flour. 36. 38. 40. Garnish. Lel. Coll. VI. p. 17. 23.
Chaucer, v. Floure.
Foyles. 49. rolled Paste. _Foyle of dowhz_, 50. 92. et per se, 148.
53. _Foile of Paste_, 163. Leaves of Sage, 161. Chaucer. v. ad 175.
hence Carpe in Foile. Lel. Coll. IV. p. 226. _a Dolphin in Foyle_, _a
suttletie_. VI. p. 5. _Lyng in Foyle_, p. 16. _Cunger_. Ibid. _Samon_.
Ibid. _Sturgen_. p. 17. et v. p. 22. N.B. Foyle in these cases means
Fars. v. forced.
Fle. 53. flea, flaw. MS. Ed. II. 33. flawe, flein, flain, flawed. 10.
Fonnell. 62. a dish.
Frot. MS. Ed. II. 17. rub, shake, _frote_, Chaucer.
Feyre. 66. MS. Ed. II. 18. 22. _Feir_. Chaucer. Fair.
Ferthe. 68. Fourth, hence Ferthing or Farthing.
Furmente. 69. 116. _Furmenty_, MS. Ed. I. _Formete_. Ibid. 48.
_Formenty_, Ib. II. 30. from Lat. _Frumentum_, per metathesin;
whence called more plausibly _Frumity_ in the north, and Frumetye in
Lel. Collect. IV. p. 226. VI. p. 5. 17. 22. but see Junius, v.
Frenche. 73. a dish. v. ad loc.
Fest. MS. II. 18. Feast. Chaucer.
Fygey. 89. because made of Figs. Fygs drawen. 103. MS. Ed. II. 3.
Found. 93. mix. dissolve, 193. fond. 188. v. y fonded. Lye, in Junii
Etym. v. Founder.
Fete. 102. Chaucer. Fet, MS. Ed. 44. Feet.
Flaumpeyns. 113. 184.
Ferst. MS. Ed. II. 30. First.
Fanne. 116. to fan or winnow. A. S. pann, Vannus.
Frytour. 149, 150, 151. Fruturs. MS. Ed. 19. 40. Fritters. _Fruter_,
Lel. Coll. IV. p. 227. Frytor. VI. p. 17.
Flaunne. 163. Flownys. MS. Ed. II. 27. Fr. Flans, Custards. Chaucer.
v. Slaunnis. Et v. Junium voce _Flawn_.
Feel. 168. hold, contain, perhaps same as _feal_, occultare,
abscondere, for which see Junii Etymol.
Fuyre. 188. Fire. _Fyr fort_. 192. a strong Fire. _Fere_, Chaucer.
_Fyer_, Lel. Coll. IV. p. 296. Belg. _Vuyn_, _Fere_. MS. Ed. 58.
Ferry. v. Cawdel.
Flowr, Flowre. MS. Ed. 2. 19. Flour.
Fronchemoyle. MS. Ed. 15.
Froys. MS. Ed. 18. Fraise.
Farsure. MS. Ed. 28. stuffing.
Forsy. MS. Ed. 38. season.
Gronden. 1. 53. ground or beaten. _to grynde_ is to cut or beat small.
3. 8. 13. for compare 14. yground 37. 53. 105. to pound or beat in a
mortar. 3. MS. Ed. 5.
Gode. No. 1. alibi, good, strong. Chaucer. _god_, MS. Ed. passim.
Grete. mynced. 2. not too small. _gretust_, 189. greatest. _gret_,
MS. Ed. 15. and Chaucer.
Gourdes. 8. Fr. gouhourde.
Gobettes. 16. 62. Gobbettys, Gobettis. MS. Ed. 9. alibi. Chaucer.
_Gobbins_, Holme III. p. 81, 82. large pieces. Wiclif. Junii Etym.
Grees. 17. 101. Grece, 18. alibi. MS. Ed. 8. 14. 32. alibi, whyte
Grece, 18. Fat, Lard, Conys of high Grece. Lel. Coll. IV. p. 226. qu.
Gravey. 26, 27. _Grave_. MS. Ed. II. 20. _Gravy_. Lel. Coll. VI. p.
Galyntyne. 28. 117. a preparation seemingly made of
Galingale, &c. 129. and thence to take its name. See a recipe for
making it, 138. as also in MS. Ed. 9. Bread of Galyntyne, 94. Soupes
of Galyntyne, 129. Lampervey in Galantine. Lel. Coll. IV. p. 226. VI.
p. 22. Swanne, VI. p. 5.
Garlete and Garlec. 30. 34. Garlick. A.S. [Anglo-Saxon: garleac].
Grapes. 30. 34.
Galyngale. 30. the Powder, 47. the long-rooted Cyperus. Gl. to
Chaucer. See Northumberland Book, P. 415.
Gleyre. of Ayrenn. 59. the white, from Fr. glaire. Chaucer. _Lear_ or
_Leir_ of an Egg. Holme interprets it _the White beaten into a foam_.
Goon. 59. MS. Ed. 1. go. Belg. _gaen_.
Gylofre. 65. Gelofre. MS. Ed. 27. cloves; for see No. 30, 31. 40.
there; from Gr. [Greek: charuophullon].
Gyngawdry. 94. a dish.
Grave. MS. Ed. II. 20. Gravey.
Gele. 101, 102. Jelly. Fr. Gelee.
Gawdy Grene. 112. perhaps, Light Green.
Greynes de Parys. 137. and so Chaucer, meaning _Greynes de paradys_,
or greater Cardamoms. See Dr. Percy on Northumb. Book, p. 414.
Chaucer has _Greines_ for _Grains_. and Belg. Greyn.
Grate. 152. v. i or y grated.
Gastbon. 194. f. _Gastbon_, quasi _Wastbon_, from _Wastel_ the finest
Bread, which see. Hence the Fr. Gasteau.
Gyngynyr, Gyngenyr, Gyngyner, Gyngener. MS. Ed. 3, 4. 13. 24. Ginger.
Grotys. MS. Ed. II. Oat-meal Grotes, i.e. Grits.
Grydern, Grydern, Gredern. MS. Ed. 25. 44. II. 11.
H. for _th_, as hem, them; her, their; passim. _Hare_, 121. Chaucer.
Wiclif. It is sometimes omitted; as _wyt_ and _wyte_, white.
Sometimes abounds, as schaldyd. MS. Ed. 7. II. scalded. v. _Thowehe_.
Hye. Proem. high. _hy_, MS. Ed. 44. A. S. Heah.
Hem. 1, 2. i.e. hem; them. Lye in Junii Etym.
Hulle. 1. a verb, to take off the husk or skin. Littleton. Hence
Hulkes, Husks or _Hulls_, as 71. _Holys_, MS. Ed. 1. Sax. helan, to
cover. v. Lye in Junii Etym. v. Hull.
Hulkes. v. Hulle.
Hewe. 7. cut, mince. _yhewe_, 12. minced, hewn. MS. Ed. 6. 9. _hewin_,
Chaucer. A. S. heşyan.
Hakke. 194. MS. Ed. 23. hack, bruise. Junii Etym. v. hack. MS. Ed.
has also _hak_ and _hac_.
Hebolace. 7. name of a dish.
Herdeles. MS. Ed. 56. Hurdles.
Hennes. 17. 45. including, I presume, the whole species, as _Malard_
and _Pekok_ do below.
Hool. 20. 22. alibi. _hole_, 33. 175. _hoole_, 158. whole. Chaucer
has hole, hool, and hoolich; and Wiclif, _hole_ and _hool_. MS. Ed.
has _hol_ and _hole_.
Hooles. 162. Holes.
Holsomly. Proem, wholesomely.
Herthe. MS. Ed. 57. Earth.
Hit. 20. 98. 152. it. hytt. Northumb. Book, p. 440. _Hit_, Gloss.
Wiclif. in Marg. A. S. [Anglo-Saxon: hit].
Hoot. 21. alibi. hot.
Hoggepot. 31. v. ad loc.
Hochee. 34. hache, Fr. but there is nothing to intimate cutting them
Hersyve. MS. Ed. II. 2. Hair-sieve. _her_ is _hair_ in Chaucer.
Helde. 50. 154. throw, cast, put. v. 189. _Heelde_, poured, shed.
Wiclif. and Lye in Junii Etym. v. Held.
Holde. 189. make, keep. MS. Ed. II. 32, 33.
Hawtheen. 57. Hawthorn. Junius, v. Haw.
Hatte. 59. bubling, wallop. quasi _the hot_, as in Chaucer. from
A.Sax. [Anglo-Saxon: hatt].
Hong. 67. hing, or hang. Chaucer. MS. Ed. 48.
Honde. 76. hand. Chaucer. So in Derbyshire now.
Heps. 84. Fruit of the Canker-rose. So now in Derbyshire, and v.
Junius, voce _Hippes_.
Hake. 94. 186. a Fish. v. ad loc.
Hilde. 109. to skin, from to hull, to scale a fish, 119. vide 117.
119. compared with MS. Ed. II. 13.
Herons. 146. MS. Ed. 3. Holme, III. p. 77, 78. but little used now.
Heronsew. Lel. Coll. IV. p. 226. _Heronshawe_. VI. p. I. Heronsews.
Chaucer. The Poulterer was to have in his shop _Ardeas sive airones_,
according to Mr. Topham's MS. written about 1250. And _Heronns_
appear at E. of Devon's Feast.
Holke. 173. qu. hollow.
Hertrowee. 176. a dish. _Hert_ is _the Hart_ in Chaucer, A.S.
Hi. MS. Ed. 27. they.
Hevyd. MS. Ed. 21. v. ad loc.
Hom. MS. Ed. 56. Home.
I. 2. for e. Proem. So _ith_ for _eth_. Ibid.
in. 30. et sapius. in. _inne_, 37. alibi.
Jushell. 43. a dish. v. ad loc.
Is. plur. for es. 52. 73. Proem. Nomblys. MS. Ed. 12. Nombles. v.
Pees. Rosys, 177, Roses.
I. for y. v. y.
Iowtes. v. Eowtes.
Irne. 107. _Iren_, Chaucer. and the Saxon. Iron.
Juys. 118. 131. _Jus_, MS. Ed. II. 17. the Fr. word, _Ieuse_,
Kerve. 8. cut. _kerf_, 65. MS Ed. 29. v. carvon, and Chaucer, voc.
Carfe, karft, kerve, kerft.
Kydde. 21. Flesh of a Kid. Kedys. MS. Ed. 13. Kids.
Keel. 29. 167. 188. MS. Ed. 1. Gl. to Chaucer and Wiclif, to cool.
Kyt. 118. alibi. MS. Ed. 19. _ket_, Ibid. II. 15. to cut. _kyted_,
cut. Lel. Coll. IV. p. 298. Chaucer, v. _Kitt_.
Keintlick. v. queintlick.
Kyrnels. 189. a species of battlements, from _kernellare_; for which
see Spelman, Du Fresne, and Chaucer.
Kever. MS. Ed. 2. cover.
Kaste, kest. MS. Ed. 6. 10. cast. v. ad loc.
Kow. MS. Ed. 38. Cow.
L. for ll. MS. Ed. sape.
Lat. 9. 14. alibi. MS. Ed. 1, 2. Let. Chaucer. Belg. _laten. latyn_.
MS. Ed, II. 5. _let_.
Lire, and Lyre. 3. 14. 45. MS. Ed. sape. the fleshy part of Meat. A.S.
[Anglo-Sxon: lire]. See Lyre in Junii Etymol. Also a mixture, as _Dough of
Bread and raw Eggs_, 15. hence 'drawe a Lyre of Brede, Blode, Vyneg,
and Broth,' 25. So Lyour and Layour. II. 31. all from _lye_, which
see. Lay seems to mean _mix_, 31. as _layour_ is mixture, 94.
Lye it up. 15. to mix; as _alye_, which see.
Leke. in sing. 10. 76. Leeks.
Langdebef. 6. an herb. v. ad loc. _Longdobeefe_ Northumberland Book.
p. 384. Bugloss.
Lytel. 19. passim. _Litul_ and _litull_, 104. 152. 'a litel of
Vynegar,' 118. of Lard, 152.
Loseyns, Losyns. 24. 92. on fish-day, 128. a Lozenge is interpreted
by Cotgrave, 'a little square Cake of preserved herbs, flowers, &c.'
but that seems to have no concern here. _Lozengs_. Lel. Coll. IV. p.
Lyche. 152. like. _lichi_. Wiclif. _lich_. Chaucer. _ylich_. Idem.
Lombe. 62. Lamb. hence Wiclif, _Lomberen_, Lambs. Chaucer, and Germ.
Leche Lumbard. 65. from the country doubtless, as the mustard, No.
100. See also Lel. Coll. VI. p. 6. 26. _Leches_. MS. Ed. 15. are
Cakes, or pieces. Rand. Holme makes _Leach_, p. 83. to be 'a kind of
Jelly made of Cream, Ising-glass, Sugar, and Almonds, &c.' The
_Lessches_ are fried, 158. v. yleeshyd. _Leyse Damask_. Lel. Coll. IV.
p. 226. _Leche baked_. VI. p. 5. _Partriche Leiche_. Ibid. _Leche
Damaske_. Ibid. See also, p. 10. _Leche Florentine_, p. 17. _Leche
Comfort_. Ibid. _Leche Gramor_. Ibid. Leche Cypres, p. 26. which in
Godwin de Prasul. p. 697. is _Sipers_, male.
Lete Lardes. 68. v. ad loc.
Lave. 76. wash.
Leyne. 82. a Layer.
Lewe water. 98. Lews water, MS. Ed. II. 10. warm; see Gloss. to
Wiclif. and Junius. v. Lukewarm.
Lumbard Mustard. 100. from the country. v. Leche. how made, No. 145.
Lef. MS. Ed. 56. leave. _Lefe_, Chaucer.
Lite. 104. a few, _alite_, as they speak in the North. Chaucer, v.
Lite, and Lyte, and Mr. Lye in his Junius.
Laumpreys. 126. Lampreys, an Eel-like Sea Fish. Pennant, Brit. Zool.
III. p. 68.
Laumprons. 127. the _Pride_. Pennant, Ibid. p. 61. See Lel. Coll. VI.
p. 6. 17. bis 23. Mr. Topham's MS. has _Murenulas sive Lampridulas_.
Looches, Loches. 130. 133. the fish.
Lardes of Swyne. 146. i.e. of Bacon. hence _lardid_, 147. and
_Lardons_. MS. Ed. 3. 43. from the Fr. which Cotgrave explains
_Slices of Lard_, i.e. Bacon. vide ad 68.
Lorere tre. MS. Ed. 55. Laurel tree. Chaucer.
Lyuours. 152. Livers. A.S. [Anglo-Saxon: lyper].
Led. MS. Ed. 56. carry. _lide_, Chaucer.
Lenton. 158. Lent.
Lynger. 159. longer. Chaucer has _longer_ and _lengir_. v. Lange.
Lopuster, Lopister. MS. Ed. II. 7. 16. v. Junii Etymolog.
Lust. as, hym lust. Proem, he likes. Chaucer, v. Lest.
Lewys. MS. Ed. 41. Leaves. Lefe, Chaucer. v. Lef.
Lie. Liquor. Chaucer. MS. Ed. 48.
Ley. MS. Ed. 6. lay.
Lese, les. MS. Ed, 14. II. 7, 8. pick. To _lease_, in Kent, is to
Make. 7. MS. Ed. 12. 43. II. 12. to dress. _make forth_, 102. to do.
MS. Ed. II. 35.
Monchelet. 16. a dish.
Mylk, Melk. MS. II. 30. Milk of Almonds, 1. 10. 13. alibi.
Moton. 16. MS. Ed. 1. Mutton, See Lel. Coll. IV. p. 226. Flemish.
Mawmenee. 20. 193. a dish. v. ad loc. how made, 194. _Mamane_. Lel.
Coll. IV. p. 227. Mamonie. VI. p. 17. 22. royal, 29. Manmene, MS. Ed.
29, 30. _Mamenge_. E. of Devon's Feast.
Morterelys. v. Mortrews.
Medle. 20. 50. alibi. to mix. Wiclif. Chaucer.
Messe. to messe the dysshes, 22. messe forth, 24.
Morre. 38. MS. Ed. 37. II. 26. a dish. v. ad loc.
Mortrews. 45. _Mortrews blank_, 46. of fish, 125. _Morterelys_, MS.
Ed. 5. where the recipe is much the same. 'meat made of boiled hens,
crummed bread, yolk of eggs, and safron, all boiled together,' Speght
ad Chaucer. So called, fays Skinner, who Writes it _mortress_,
because the ingredients are all pounded together in a mortar.
Moscels. 47. Morsels. Chaucer has _Morcills_. Moscels is not amiss,
as _Mossil_ in Chaucer is the muzle or mouth.
Mete. 67. A.S. and Chaucer. Meat. _Meetis_, Proem. Meats. It means
also _properly_, MS. Ed. II. 21. Chaucer.
Myng. 68. MS. Ed. 30. _ming_, 76. meng, 127. 158. MS. Ed. 32. Chaucer.
to mix. So _mung_, 192. is to stir. Wiclif. v. Mengyng. A.S.
Morow. at Morow. 72. in the Morning. MS. Ed. 33. a Morrow, Chaucer.
on the Morow. Lei. Coll. IV. p. 234.
Makke. 74. a dish.
Meel, Mele. 86. 97. Meal. _Melis_, Meals. Chaucer. Belg. _Meel_.
Macrows. 62. Maccharone. vide ad locum.
Muskles, Muskels. 122. Muscles. A.S. [Anglo-Saxon: murcule].
Malard, Maulard. 141. meaning, I presume, both sexes, as ducks are
not otherwise noticed. Holme, III. p. 77. and Mr. Topham's MS.
Mylates, whyte. 153. a dish of pork, 155.
Myddell. 170. midle. _myddes_. 175. the same.
Mawe. 176. Stomach of a Swine. Chaucer. Junii Etym.
Moold. 177. Mould.
Maziozame. 191. Marjoram. See the various orthographies in Junius, v.
Male Marrow. 195. qu.
Moyle. v. Ris. v. Fronchemoyle.
Mulberries. 99. 132. v. Morree.
Myce, myse. MS. Ed. 8. 15. mince, myed. II. 19. minced, ymyed, 35.
for ymyced. myney, II. 3. myneyd, II. 1.
Mo. MS. Ed. 38. more. Chaucer.
Maner. _of_ omitted. MS. Ed. 45. 47, 48. II. 2. 28.
Mad, ymad. MS. Ed. II. 9. made.
Mychil. MS. Ed. 48, much. Chaucer, v. moche. Junius v. mickel.
Myntys. MS. Ed. II. 15. Mint. _Myntys_, Brit.
A Nost, I. crasis of _an Oste_, or Kiln; frequent in Kent, where
_Hop-oste_ is the kiln for drying hops. 'Oost or East: the same that
kiln or kill, Somersetshire, and elsewhere in the west,' Ray. So
_Brykhost_ is a Brick-kiln in Old Parish-Book of _Wye_ in Kent, 34 H.
VIII. 'We call _est_ or _oft_ the place in the house, where the smoke
ariseth; and in some manors _austrum_ or _ostrum_ is that, where a
fixed chimney or flew anciently hath been,' Ley, in Hearne's Cur.
Disc. p. 27. _Mannors_ here means, I suppose manor-houses, as is
common in the north. Hence _Haister_, for which see Northumb. Book, p.
415. 417. and Chaucer, v. Estris.
Noumbles. 11. 13. Entrails of any beast, but confined now to those
of a deer. I suspect a crasis in the case, quasi _an Umble_, singular
for what is plural now, from Lat. _Umbilicus_. We at this day both
say and write _Umbles_. _Nombles_, MS. Ed. 12. where it is _Nomblys
of the venyson_, as if there were other Nomblys beside. The Fr. write
Non. 68. no. Chaucer. A.S. nan.
Nyme. 114. take, _recipe_. Sax. niman. Chaucer. used in MS. Ed.
throughout. See Junius. v. Nim.
Notys. 144. Wallenotes, 157. So _Not_, MS. Ed. II. 30. Chaucer. Belg.
Nysebek. 173. a dish. quasi, nice for the _Bec_, or Mouth.
Nazt, nozt. MS. Ed. 37. not.
Oynons. 2. 4. 7. Fr. Oignons. Onions.
Orage. 6. Orache.
Other, oother. 13, 14. 54. 63. MS Ed. sape. Chaucer. Wiclif. A.S.
[Anglo-Saxon: oşer]. or.
On, oon. 14. 20. alibi. in. as in the Saxon. _One_ MS.
Ed 58. II. 21. Chaucer.
Obleys. 24. a kind of Wafer, v. ad loc.
Onys. MS. Ed. 37. once, _ones_, Chaucer, v. _Atones_, and _ones_.
Onoward, onaward. 24. 29. 107. onward, upon it.
Of. omitted, as powder Gynger, powder Gylofre, powder Galyngale.
abounds, v. Lytel.
Oot. 26. alibi. Oat. Otyn. MS. Ed. II. Oaten.
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