and Sentiments. 353 dinner, was a rather celebrated pottage. It was made in the following manner : — Take coneys, and parboil them, and chop them in grobbets, and put them with ribs of pork or kid into a pot, and seethe it; then take ground ahnonds, and mix them with beef broth, and put this in a pot with cloves, maces, pines, minced ginger, and currants, and with onions, and boil it, and colour it with saffron, and when this is boiled, take the flesh out from the broth, and put it in it; and take "alkanet" (alkanet is explained in the dictionaries as the name of a plant ^ -wild huglos ; it appears to ha-ve been used in cookery to gi-ve colour)^ and fry it, and press it into the pot through a strainer, and finally add a little vinegar and ground ginger mixed together. The compofition of viande royale was as follows : — Take Greek wine, or Rhenish wine, and clarified honey, and mix them well with ground rice, ginger, pepper, cinnamon, and cloves, saffron, sugar, mulberries, and sandal-wood ; boil the mixture, and salt it, and take care that it be thick. Pome de oringe was quite a ditlerent thing to what we lliould expe6l from the name. It was made as follows : — Take pork liver, pound it well raw, and put to it ground pepper, cloves, cin- namon, saffron, and currants ; make of this bails like apples, and wet them well in the white of eggs, and then put them in boiling water, and let them seethe, and when they have seethed a while, take them out, and put them on a spit, and roast them well ; then take parsley, and grind it, and wring it up with eggs through a strainer, and put a little flour to it, and with this " endore" the balls while roasting, and, if you will, you may take saffron, sandal-wood, or indigo, to colour them. Endore was the technical term of the kitchen for wafhing over an article of cookery with yolks of eggs, or any other liquid, to give a Ihiny appearance to its exterior when cooked. Both the pottages in the third courfe are rather elaborate ones. The following was the procefs of making boar in egurdouce, or egredouce, a word which of courfe means " four-fweet : " — Take dates, washed clean, and currants, and boil them, and pound them together, and in pounding put cloves to them, and mix them up with vinegar, or clarcy, or other sweet wine, and put it in a fair pot, and boil it well ; and then put to it half a quartern of sugar, or else honey, and half an ounce of cinnamon m powder, and in the "setting down" take a little vinegar and mix with it, and halt an ounce of ground ginger, and a little sandal-wood and saffron ; and in the boiling put minced ginger to it; next, take fresh brawn, and seethe it, and then cut 7 7. it
