Notes and Illustrations. 309 
Book, p. 173, where Flawnes are stated to be ‘‘ Cheesecakes made of 
ground cheese beaten up with eggs and sugar, coloured with ‘saffron, 
and baked in ‘ cofyns’ or crusts.” 
‘‘ Bread an chese, butere and milk, 
Pastees and flaunes.”’—Havelok, ed. Skeat, 644. 
For flaunes. 
‘““Take new chese and grynde hit fayre, 
In morter with egges, without dysware ; 
Put powder perto of sugur, I say, 
Coloure hit with safrone ful wele pou may ; 
Put hit in cofyns pat ben fayre, 
And bake hit forthe, I pe pray.” 
Liber Cure Cocorum, ed. Morris, p. 39. 
90. 6. A goose used formerly to be given at harvest-home, to 
those who had not overturned a load of corn in carrying during 
harvest.—M. 
90. 7. ‘‘ Fyrmente is made of whete and mylke, in the whiche, 
yf flesshe be soden, to eate it is not commendable, for it is harde 
of dygestyon ; but whan it is dygested it doth nowrysshe, and it 
doth strength a man.”—Andrew Boorde’s Dyetary, E.E. Text Soc. 
ed. F. J. Furnivall, p. 263. The following recipe for making 
Furmenty is from the Liber Cure Cocorum, ed. Morris, p. 7: 
Furmente. 
Take wete, and pyke! hit fayre (and clene) 
And do hit in a morter shene ; 
Bray hit a lytelle, with water hit spryng ” 
Tyl hit hulle, with-oute lesyng. © 
pen wyndo® hit wele, nede pou mot; 
Wasshe hit fayre, put hit in pot; 
Boyle hit tylle hit brest, pen 
Let hit doun, as I pe kenne. 
Take now mylke, and play hit up 
To hit be thykkerede to sup. 
Lye hit up with yolkes of eyren,* 
And kepe hit wele, lest hit berne.® 
Coloure hit with safron and salt hit wele, 
And servys hit forthe, Syr, at be mele ; 
With sugur candy pou may hit dowce, 
If hit be served in grete lordys howce. 
Take black sugur for mener menne ; 
Be ware perwith, for hit wylle brenne.® 
The following recipes for the manufacture of Furmenty are given 
in Pegge’s Forme of Cury, pp. 91 and 121: 1. For to make Fur- 
1 pick. 2 sprinkle. 3 winnow. 4 eggs. 5 burn. 
