SC - Paynfoundew

[Christine A Seelye-King]

Paynfoundew 
Rendering by Christianna MacGrain. 

Forme of Cury (1381)
60. Paynfoundew.
Take brede and frye it in grece other in oyle.  Take it vp and lay it in
rede wyne; grynde it with raisouns.  Take [clarified] honey, and whan it
is thes clarified, do it to the other, with sugur and spices; salt it and
loke it be stondyng.  Florissh it with white coliaundre in confyt.

Take bread and fry it in grease or other oil.  Take it out of the pan and
lay it in red wine in which raisins have been ground. Take clarified
honey, and pour it on the bread in sauce.  Sprinkle with sugar and
spices, salt it and make sure it is very thick and not runny.  Garnish
with candied coriander.  

Notes on this rendering:

	Notes in the glossary link the word 'grynde' with 'gre(u)dil - n.
griddle.  It can be read that the red wine has been heated and the
raisins are ground into it to form a sauce, rather thick in consistancy
(as per the direction at the end to have it be 'stondyng'.)  Another
interpretation might be that the bread is soaked in the wine and raisin
mixture, and then ground into a mush.  
	The original recipe contains directions on the clarification of the
honey, which I have omitted here.  	
	Consulting the glossary again, the word 'stondyng' is defined as "very
thick, as against 'renning', runny".  This is taken to mean the final
product should not ooze liquid, but should be sopped without being water
logged.  


Rendered Recipe

Paynfoundew

6 slices oat bread, crusts trimmed
1 cup Merlot wine
½ cup raisins
1 tbsp. Poudre Douce (Cinnamon, Fenugreek, Lemon Peel, Ginger, Cloves,
Nutmeg)
Blended sugar and Poudre Douce
Clarified Honey
Candied Coriander Seeds
Butter

Place Merlot, raisins, and poudre douce in a sauce pan.  Slowly heat
ingredients to just below boiling.  Turn off heat and let stand.  Blend
sauce.  
Melt butter in a frying pan.  Place day-old bread slices in the hot
butter and fry on both sides.  In a dish with the wine raisin sauce,
place fried bread slices in the sauce, turning to absorb liquid, making
sure they are not too wet.  Drizzle with honey, sprikle with sugar/poudre
douce blend.  
Garnish with crushed candied coriander seeds.
________________________________________________________________
YOU'RE PAYING TOO MUCH FOR THE INTERNET!
Juno now offers FREE Internet Access!
Try it today - there's no risk!  For your FREE software, visit:
http://dl.www.juno.com/get/tagj.
============================================================================

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".

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