During the first half of the fifteenth century, dozens of names of dishes emerged in English only to fall into disuse and obsolescence a few decades later. Many of these dishes had names whose origins are now inscrutable, either because they were in use so briefly that no one bothered to take note of where they came from, or because they arose out of a local dialect, or because they were strange corruptions of other words. One such dish whose name is utterly inexplicable is bouce Jane, a dish made by mincing a fowl and then boiling it in milk with herbs. Consy, another dish referred to only in the early fifteenth century, is also an etymological mystery although its recipe is not: one medieval recipe for consy instructs the cook to “take capons and roast them and chop them into gobbets and colour it with saffron.” Another meat dish, known as burseu, was made by taking the “numbles” of a pig—that is, its innards—and parboiling them in wine. Potron, a word that almost looks as if it is related to poultry, was in fact not a meat dish but rather an unusual method of cooking an egg: “Take a shovel of iron and heat it burning hot and then fill it full of salt; then make a pit in the salt and then cast the white and the yolk of the egg into the hole of the salt and let seethe over the fire till it be half-hard.” The names of strange fish dishes also came and went in the early fifteenth century, including figee (a dish of fish and curds), gyngawdry (a dish of boiled cod or haddock liver), and tavorsay (a dish made from the liver and head of a cod). The names of sweet dishes and desserts seem to have been especially susceptible to obsolescence during these early decades of the fifteenth century, perhaps because those sorts of confection tended to be created for the nonce, that is, for special occasions: malmeny, pocerounce, and prenade, for example, were once names for desserts made from honey wine and various spices; the confection called nesebek was made of figs; fauntempere was made of rice flour and almond milk; and raston was made of butter, eggs, and cheese. In addition to having names with unknown origins, a few other dishes from the early fifteenth century have even become disembodied from their recipes and exist only as strange words lurking in historical dictionaries; these include corat, bukenade, lorey, and the delicious sounding blobsterdis.