SC - More glossary words

[Seton1355 at aol.com]

I have been working with _Curye on Inglysch_ .  Here is part of the glossary 
from that book in hopes that it will help anyone who is redacting recipes 
from tht book or others.
IS, Phillipa

ABATEN  diminish
ABRODE  broadly
ACORDE  blend
ADOUN   down (off the fire)
AFTERE  after "þat in proportion to what"
AFTERMELK   milk made with ground nuts which have been strained from a first    
        milk

A EIN   in
A EYN   again 
AH      but
AYMERS  embers
AYREN   eggs
AYSELL (eysel)  vinegar - usually cider vinegar
AL      all (þat until)
ALAY
ALEGUR  malt vinegar
ALICH   alike
ALKENET red dye made from the root of a plantso named; a member of the 
bugloss         family

ALKYN    all kinds..... various
ALMAYNE Germany
ALMA(U)ND   almond
ALOES   stuffed meat rolls, resembling "veal birds"
ALOH        although ?
ALS     as
AMYDON  wheat starch (used to thicken sauces)
ANGEYLLES / ANGOYLES    eels
AN(NE)YS        anise   aniseed
ANOON       at once; in due course
APPYL (APPLEEN pl)      apple
AQUA ARDAUNT / ARDENTE  spirits. Brandy, aqua vite
AQUAPATYS   garlic boiled in oil and water
ARAY        dress, cook
ASAY        test
ASKES   ashes
ASTER   Easter
ATYRE   dress; prepare
ATTE        at
AUANCE  avens, an herb
AVEIR de POIS   avoirdupois in early sense of merchandise (groceries)
AXIT        requires (as is necessary)