SC - Payn Ragoun questions

[Gedney, Jeff]

"Take hony and sugur cipre and clarifie it togydre, and boile it with
esy fyre, and kepe it wel fro brennyng. And whan it hath yboiled a
while, take vp a drope [th]erof wi[th] [th]y fyngur and do it in a
litel water, adn loke if it hong togydre; and take it fro the fyre and
do [th]erto pynes and thriddendele & powdour gyngeuer, and stere it
togyder til it bigynne to thik, and cast it on a wete table; lesh it
and serue it forth with fryed mete, on flessh dayes or on fysshe
dayes. " Curye on Inglisch IV: 68

I know this recipe has been redacted a bunch of times, but I'm still 
left with a couple of questions unanswered that I'm hoping someone 
out there can answer.

1.  It says to "cast it on a wete table; lesh it ..." How do you lesh 
something?  All of the redactions I've seen either pour it into a 
greased pan and then cut it into bars or pour it onto a wet surface 
then form it into a log.  The wet surface part I understand, but how 
is either of these leshing it?  The log version makes a bit more 
sense to me because it's called "payn", so a resemblance to bread 
wouldn't be unreasonable.

2.  I know that "mete" doesn't necessarily mean meat, but this says 
to serve it on flesh or fish days with fried "mete".  Should this 
literally be "meat" in this instance or am I misunderstanding.

Thanks to anyone who has a clue.

Claricia Nyetgale
Caldrithig, Skraeling Althing, Ealdormere
(Ottawa, Ontario)
<Erin.Kenny at sofkin.ca>  
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