SC - Bourreys

[Philip & Susan Troy]

harper at idt.net wrote:
> 
> > While I was perusing recipes on the net in A Boke of Kokery, I came across
> > the following recipe:
> > Bourreys.
> [snip]
> > okay, what the heck is meres and mytles?
> >
> > Any other comments?
> >
> > Beatrix of Tanet
> 
> Myltes (modern spelling "milts") are spleens.  I don't know the other one.
> 
> Brighid

Milts can also, I believe, refer to the soft roes of fish; perhaps Ras
has a recipe for codfish balls... not that this is especially relevant
in the case of a pork dish.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com