SC - Payn Ragoun questions

[Gedney, Jeff]

Lesche, lesh, leche all mean (in English) slice, I believe. 
(there are probably a few more spellings of this term out there.
My feast will be having Leche Lombardys, Literally "Sliced Lumbard" It is a
similar fruit and pine nut concoction made in the same sort of fashion)	 
I think that here you cook the syrup until it is softball stage (sticking
your finger in hot syrup! My respect increases!!! They must have had
asbestos hands!!), and add the other ingredients, and then cook it until it
masses together. Turn it out onto a table ( the wetting is, I guess, so that
you can form it and slice it without it sticking too badly.) and slice it. 
Personally, I'd probably use a sprinkling of sugar, or stack the pieces with
wax paper, to keep the pieces from sticking, especially if you are not
serving it right away. 

Brandu


> -----Original Message-----
> From:	Erin Kenny [SMTP:Erin.Kenny at sofkin.ca]
> Sent:	Tuesday, October 27, 1998 10:23 AM
> To:	SCA-Cooks at Ansteorra.ORG
> Subject:	SC - Payn Ragoun questions
> 
> "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>  
> ==========================================================================
> ==
> 
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
> 
> ==========================================================================
> ==
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================