SC - PAYNE RAGOUN

[david friedman]

At 1:00 PM -0400 9/9/00, Seton1355 at aol.com wrote:
>Some questions please:
>What does  *cipre* mean?
>What is *pynes*?
>Why does one lay out the resulting paste onto a table? 
>*lesh* it?  Huh?  Corral it?  so keep it in a bowl!
>Thanks Phillipa
>
>Take hony and sugur cipre


Sugar of Cypress, I believe

>and clarifie it togydre, and boile it with esy
>fyre, and kepe it wel fro brenyng. And whan it hath yboiled a while, take up
>a drope therof with thy fyngur and do it in a litel water, and loke if it
>hong togydre; and take it fro the fyre and do therto pynes


Pine nuts--pinon nuts.

>  the thriddendele


You missed this one, which completely confused the author of one 
published source. Probably "the third part," meaning a third as much 
as of the stuff already there.

>  &
>powdour gyngeuer, and stere it togyder til it bigynne to thik, and cast it on
>a wete table; lesh


Cut into slices, I believe--which is why you lay it on a table. My 
guess is that the "wet" is to keep it from sticking, but I don't 
actually know if that would work.

Do you have either _Two Fifteenth Century Cookery Books_ or _Curye on 
Englysce_? They have glossaries which are helpful for such things. 
The OED (Oxford English Dictionary) is also useful.
- -- 
David/Cariadoc
http://www.daviddfriedman.com/