EGGS AS FOOD. 93 
fayre paynemaynnys in round soppys, and caste 
the soppys theron, and serve it forth for a 
potage.” 
The Forme of Cury is the title of a collection 
of recipes made by the master cooks of Richard 
IT. about 1390. Among these is the following: 
TREDURE. 
Take brede and grate it. Make a lyre (mix- 
ture) of raw ayrenn (eggs) and do thereto, 
safron and powder douce (allspice) and lye it 
up with gode broth, and make it as a cawdel 
and do thereto a lytel verjous. 
In another recipe this phrase is found: 
And if it be not in Lent, alye (mix) it with 
zolkes of eyren (eggs). 
The remaining recipes are taken from a MS. 
compiled early in the fourteenth century. 
CREM BOYLED. 
Take crem of cowe mylke, and zolkes of egges, 
and bete hom wel togedur, and do hit in a pot, 
