SC - more on payn puff

[CHRISTINA van Tets]

Hi again, 
Have just been flicking through Furnivall a bit more.  Payn puff 
features twice in John Russell (Harl. MS 4011), and twice in Wynkyn 
de Worde's Booke of Keruynge.  It appears that payn puff is used in 
the making of pety peruants (tho' not in Harl MS 279), but possibly 
also served as its own thing, and cut horizontally to serve.  It 
tends to be served with the doucetes, fritters and/or baked meats 
(ie. not flesh meats).  But that still doesn't explain how they made 
the rotten stuff!!!

Cairistiona

*****************************************************
Dr. Ian van Tets
Dept. of Zoology
University of Cape Town
Rondebosch 7701 RSA

ph: +27 +21 650 3641 (w), 650 3301 (fax), 47 5324 (H)
*****************************************************

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