Part 39 (1/2)

[Footnote 87: Way, manner. Plyte or state (plight, P.). _Status._ P. Parv.]

[Footnote 88: A sort of gristle, the tendon of the neck. Germ.

_flachse_, Brockett. And see Wheatley's Dict. of Reduplicated Words.]

[Footnote 89: The 'canelle boon' between the hind legs must be the pelvis, or pelvic arch, or else the _ilium_ or haunch-bone: and in cutting up the rabbit many good carvers customarily disjoint the haunch-bones before helping any one to the rump. Atkinson.]

[Footnote 90: Rabet, yonge conye, _Cunicellus_. P. Parv. 'The Conie beareth her _Rabettes_ x.x.x dayes, and then kindeleth, and then she must be bucked againe, for els she will eate vp hir _Rabets_. 1575. Geo. Turbervile, The Booke of Venerie, p. 178, ch.

63.' --H. H. Gibbs.]

[Footnote 91: slices, or rather strips.]

[Footnote 92: board-cloth, table-cloth.]

[Footnote 93: Part IV. of _Liber Cure Cocorum_, p. 38-42, is 'of bakun mete.' On Dishes and Courses generally, see _Randle Holme_, Bk. III. Chap. III. p. 77-86.]

[Footnote 94: rere a _cofyn_ of flowre so fre. _L. C. C._, p. 38, l. 8. The crust of a raised pie.]

[Footnote 95: _for_ thin; _see line_ 486.]

[Footnote 96: ? A dish of batter somewhat like our Yorks.h.i.+re Pudding; not the _Crustade_ or pie of chickens, pigeons, and small birds of the _Household Ordinances_, p. 442, and Crustate of flesshe of _Liber Cure_, p. 40.]

[Footnote 97: ? _buche de bois._ A logge, backe stocke, or great billet. Cot. I suppose the _buche_ to refer to the manner of _checkering_ the custard, buche-wise, and not to be a dish.

Venison is 'chekkid,' l. 388-9. This rendering is confirmed by _The Boke of Keruynge's_ ”Custarde, cheke them inch square” (in Keruynge of Flesshe). Another possible rendering of _buche_ as a dish of batter or the like, seems probable from the 'Bouce Jane, a dish in Ancient Cookery' (Wright's Prov^l. Dict^y.), but the recipe for it in Household Ordinances, p. 431, shows that it was a stew, which could not be checkered or squared. It consisted of milk boiled with chopped herbs, half-roasted chickens or capons cut into pieces, 'pynes and raysynges of corance,' all boiled together. In _Household Ordinances_, p. 162-4, _Bouche_, or _Bouche of court_, is used for allowance. The 'Knights and others of the King's Councell,' &c., had each 'for their _Bouch_ in the morning one chet loafe, one manchet, one gallon of ale; for afternoone, one manchett, one gallon of ale; for after supper, one manchett, &c.']

[Footnote 98: See the recipe, end of this volume. In Sir John Howard's Household Books is an entry in 1467, 'for viij bosh.e.l.les of flour for _dowsetes_ vj s. viij d.' p. 396, ed. 1841. See note 5 to l. 699, below.]

[Footnote 99: The last recipe in _The Forme of Cury_, p. 89, is one for Payn Puff, but as it refers to the preceding receipt, that is given first here.

THE PETY P{ER}UAU{N}T.[*] XX IX.XV.[= 195]

Take male Marow. hole parade, and kerue it rawe; powd{our} of Gyng{ur}, yolk{is} of Ayren{e}, dat{is} mynced, raisons of corance, salt a lytel, & loke {a}t {o}u make y past with ?olkes of Ayren, & at no wat{er} come {er}to; and fo{ur}me y coffyn, and make up y past.

PAYN PUFF XX IX.XVI[= 196]

Eodem m{odo} fait payn puff, but make it more tendre ^e past, and loke ^e past be rou{n}de of ^e payn puf as a coffyn & a pye.

Randle Holme treats of Puffe, Puffs, and Pains, p. 84, col. 1, 2, but does not mention _Payn Puff_. 'Payn puffe, and pety-pettys, and cuspis and doucettis,' are mentioned among the last dishes of a service on Flessh-Day (_H. Ord._, p. 450), but no recipe for either is given in the book.]

[Footnote 99*: Glossed _Petypanel, a Marchpayne._ Leland, Coll. vi. p. 6. Pegge.]

[Footnote 100: In lines 707, 748, the _pety perueys_ come between the fish and pasties. I cannot identify them as fish. I suppose they were pies, perhaps _The Pety Peruaunt_ of note 2 above; or better still, the fish-pies, _Petipetes_ (or _pety-pettys_ of the last note), which Randle Holme says 'are Pies made of Carps and Eels, first roasted, and then minced, and with Spices made up in Pies.']

[Footnote 101: De cibi elecc{i}one: (Sloane MS. 1986, fol. 59 b, and elsewhere,) ”Frixa nocent, elixa fouent, a.s.sata cohercent.”]

[Footnote 102: Meat, sage, & poached, fritters?]

[Footnote 103: Recipe in _L. Cure_, p. 39.]

[Footnote 104: There is a recipe 'for a Tansy Cake' in _Lib. C._, p. 50. Cogan says of _Tansie_,-- ”it auoideth fleume.... Also it killeth worms, and purgeth the matter whereof they be engendred.