SC - PAYNE RAGOUN

[Philip & Susan Troy]

Seton1355 at aol.com wrote:
> 
> Take hony and sugur cipre

sugar from Cyprus

> 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

pignoles; pine nuts

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

pour the goo on a wet table to form it into a sheet; nowadays you'd use
a sheet pan or a marble slab -- think in terms of peanut brittle,
although I suspect this may not be cooked to as hard a candied state--
which process should make it easier to... 

> lesh it

slice it; cut it into pieces

> and serue it forth with fryed mete, on flessh dayes or
> on fisshe dayes.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com