SC - Next Pennsic-OT-OOP-IMPORTANT

[Mordonna22@aol.com]

I was working on the feast I'm doing in March and I happened to come
across something I'm having trouble visualizing {granted, I have no
mechanical aptitude, so this may be self-evident to everyone else, but
that's why I'm posting this}.

I was looking at the original Doucetye recipe in McKendry's "Seven
Hundred Years of English Cooking."  Skipping all the preliminary steps
about mixing the cream, eggs, etc., I'll start where you preheat the
cofyns:

Than take thin cofyns, & put in the ovynne lere, & lat hem ben hardyd,
than take a dyssche y-fastenyd on the pelys ende; & pore thin comade
in-to the dyssche, & fro the dyssche in-to the cofyns; & when they don
a-ryse wel, take them out, & serve hem forth.

What is the pelys end and how is the dish fastened?  Obviously, the dish
is used in the process of transfering the liquid into the cofyn, but I
can't visualize what it looks like from this description.  Any ideas?

John le Burguillun
Canton of Cyddlain Downs {Columbia SC}
Barony of Nottinghill Coill {Western SC}
Kingdom of Atlantia
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