SC - Tartlettes.

[david friedman]

> Take pork ysode

Boiled pork--think "sethe"

>and grynde it small with safroun; medle it with
>  ayren, and raisouns of coraunce,

Currants--the kind that are really small raisins and sold dried, not the
rubus fruits which are entirely different but go by the same name.

> and powder fort

A mixture of strong spices.

>and salt, and make a foile

i.e.  roll out thin.

>  of dowhz, and close the fars therinne. Cast the tartlettes in a panne with
>  faire water boillyng and salt; take of the clene flesh with oute ayren &
>  boile it in gode broth. Cast ther powdour douce and salt, and messe the
>  tartlettes in disshes & helde the sew theronne.

I think you are boiling some pork in broth, adding powdre douce (another
spice mixture) and salt, and combining the boiled pork and its broth with
the cooked tartlets.

David/Cariadoc
http://www.best.com/~ddfr/


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