FUNGES
Take funges, and pare hem clene and dyce hem. Take leke, and shred hym small and do hym to seeth in gode broth. Color it with safron, and do there-inne powder-fort.

8 small leeks, sliced into rings and carefully washed (white part only)
3 Tbspbutter
1 1/2 lbs mushrooms, quartered
1 cup vegetable or chicken stock
1/2 tsp brown sugar
pinch of saffron threads
1/2 tsp fresh ginger, minced
3 Tbsp butter
3 Tbsp flour
salt and pepper to taste
Melt the butter in a heavy skillet and saute the leeks for a few minutes until they begin to wilt. Add the mushrooms and toss to coat. Combine the stock, sugar, saffron, and ginger, and pour over the vegetables. Simmer for about 2 minutes. While the dish is simmering, melt the remaining butter in a small skillet and add the flour; cook until thickened and a golden brown. Add this roux to the vegetables, and continue to cook until the liquid has thickened slightly and the vegetables are evenly glazed. Add salt and pepper to taste.



A JELLIE OF FYSHE
Serves 6

225 g (8 oz) hake, cod, haddock, or other well-flavored white fish
3 scallops
75 g (3 oz) prawns (shrimp)
2 onions, roughly sliced
1 tablespoon white wine vinegar
25g (1 oz) ginger root, peeled and finely chopped
1/3 teaspoon sea salt, 1/4 teaspoon white pepper
450mL (15 fl oz, 2 cups) each white wine and water
20g (3/4 oz) gelatine

Put the white fish in a pan with the onions, vinegar, ginger root,
spices, wine and water. Bring it gently to the boil and simmer for 10
minutes. Add the scallops and prawns and cook for a further 3 minutes.
Remove the fish; bone and skin the white fish and set it all aside.
Strain the cooking juices and set aside to cool for several hours by
which time a lot of the sediment will have settled in the bottom of the
bowl. Carefully pour off the juices, leaving the sediment, and then
strain several times through a clean teacloth. You should have
appoximately 750mL (25 fl oz, 3 cups) of liquid left. Melt 20g (3/4 oz)
of gelatine in a little of the liquid, cool it to room temperature, then
mix it into the rest of the juices.

Pour a thin layer 1 cm (1/2 inch) of the juice into the bottom of a 1.2
liter (2 pint, 5 cup) souffle dish or fish mold and put it in the fridge
to set. Flake the white fish into smallish flakes; remove the coral from
the scallops and cut the white flesh into three of four pices. Once the
jelly is firm, arrange the most decorative of the fish in the bottom of
the dish-- some scallop coral in the middle, prawns around the outsides,
flakes of white fish in between or however you feel inspired. Spoon a
little more of the juice and return it to the fridge to set. Continue to
layer the fish in the mould, setting each layer with a covering of juice
until you have used up all the fish and juices. Leave the jelly to set
for at least 4 hours in a fridge. Unmold and decorate with fresh herbs.
serve as a starter.