GLOSSARY OF FOOD TERMS

bolle of tre = treen (wooden) bowl

canelle = cinnamon

coney = rabbit

eyren = eggs

fars = stuffing

fride = cold

hippocras bag = conical bag of cotton or wood used as a filter

manged brede = manchet bread

mary = rosemary

payn man = bread loaf

pomewater = a type of apple

sack = a dry amber wine from Spain

saunders = sandalwood spice

seeth/sethe = boil

try = pull

vergis = verjuice (unripened crab apple liquid)

y-sothe = boiled

y-lechyd = cut in slices