[Sca-cooks] online glossary: flay (vb.)

[tgl at mailer.uni-marburg.de]

flay (vb.) -- 'to pull of the skin of an animal; to skin an animal'.

1615 Murrell C4a.6 "To bake a Pigge. -- SCalde it, and split it in the
middest, flay it, and take out the bones. Season it with Pepper, Salt,
Cloues, Mace, and Nutmeg: chop sweet hearbs fine, with the hard yolkes
of two or three new layd Egges, and parboyld Currins. Then lay one halfe
of your Pigge into your Pye, and Hearbes on it: then put on the other
halfe with more Hearbes aloft vpon it, and a good piece of sweet Butter
aloft vpon all. Jt is a good Dish both hot and cold."

1420c Liber cure cocorum 50:
"For a brothe of elys
Fyrst flyghe (th)yn elys, in pese hom smyte,
Put hom in pot, (th)agh (th)ay ben lyte,
With clene water; (th)en take (th)ou schalle
Alle powder of peper, coloure hit with alle
With safroune and alyed (th)enne
With floure, and cast alle in, I kenne,
At (th)e fyrst boylyng (th)at may falle
Soth hote, and serve hit in to (th)e halle."

Th.