creme boylede (was: SC - Feast Fees in Ansteorra)

[Philip & Susan Troy]

allilyn at juno.com wrote:
> 
> >>an than dresse   it on a dysshe in maner of mortrewys.<<
> 
> This, I find interesting.  When I think of a mortrews, and of those I've
> made, they are more like stiff meat pastes.  What do folks think the cook
> means, to serve the boiled cream in the manner of mortrews?
> 
> This cream should be in a small pudding dish, if I'm reading the recipe
> and preparation correctly.
> 
> Regards,
> Allison,     allilyn at juno.com

Lok that it be stondyng.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com