arge vessel for fermenting liquors; a
mashing tub.

_Lardons_, strips of bacon or salt pork used for larding.

_Laton_, _latton_, _latten_, a utensil made of thin brass, or mixed
metal.

_Lith_, smooth, thick.

_Lute_, to close v., to adhere.

_Magma_, grounds.

_Manchet_, roll, or small loaf of fine white bread.

_Marinate_, to salt or pickle, and then preserve in oil or vinegar.

_Medullos_, _medullose_, having the texture of pith.

_Mittoner_, Fr. _Mitonner_.

_Mother of wine_, lees.

_Must_, new wine.

_Pearmains_, a variety of apple, perhaps from _permagnus_.

_Poix-chiches_, chick-peas.

_Posnet_, _possnet_, _possenet_, a porringer.

_Pottle_, a measure of two quarts.

_Pugil_, a pinch.

_Pun_, to beat, to pound as in a mortar.

_Race_, a root.

_Ranch-sieve_, perhaps a sieve mounted on a stand, from _rance_,
_ranse_ a prop.

_Rand_, a strip or slice of meat cut from the margin of a part, or from
between two joints.

_Resty_, _reasty_, rancid.

_Rouelle_, a rolled piece [of veal].

_Rundlet_, _runlet_, a small barrel.

_Runnet_, rennet.

_Searse_, _searce_, a fine sieve.

_Souce-drink_, pickle sauce.

_Stroakings_, the last milk drawn from a cow; strippings.

_Stubble-goose_, the grayling goose.

_Tansy_, see recipe. The dish has been traced to the Jewish custom of
eating cakes with bitter herbs.

_Tourtiere_, a pie-dish.

_Tyffany_, _tyffany bag_, bag made of thin silk or gauze.

_Torcular_, a press used in making wine.

_Trivet_, a tripod.

_Walm_, a bubble in boiling; a boiling-up.

_Wardens_, winter pears.

_Wort_, an infusion of malt which after fermentation becomes beer.

INDEX OF RECEIPTS

Ale with Honey, 104
Scotch, from my Lady Holmbey, 98
Small, for the stone, 105
To make Ale drink quick, 100
and Bragot, Master Webbe's, 107
Cock, 147

Apple drink with Sugar, Honey, etc., 106

Apples, A very pleasant drink of, 100
in Gelly, 234
To stew, 201
Sweet Meat of, 238
Syrup of, 253

Bacon for Gambons, and to keep, 212

Barley Cream, The Queen's, 139
Pap, 135

Beef, To bake, 208
or Venison, To boil, 209
To stew, 150
Rump of, To stew, 163, 196, 197

Bisket, To make, 219

Bragot, Master Webbe's, 108

Bran, To make clear Gelly of, 203

Brawn, About making of, 205

Broth, Nourishing, 133
Portugal, as it was made for the Queen, 127
Spinage, 123
Stewed, 125
and Potage, 141
for si