[Sca-cooks] Steamed Puddings...

[Cindy M. Renfrow]

Here's one using a clay pot. The pot is broken to remove the Appraylere.

Harleian MS. 279 - Leche Vyaundez
xxvij.  Appraylere.  Take [th]e fleysshe of [th]e lene Porke, & se[th]e it
wel:  & whan it is so[th]e, hew it smal; nym [th]an Safroun, Gyngere,
Canel, Salt, Galyngale, old chese, myid Brede, & bray it smal on a morter;
caste [th]in fleysshe in to [th]e spicery, & loke [th]at it be wil
y-ground, & temper it vppe with raw Eyroun; [th]an take a longe Pecher, al
a-bowte ouer alle [th]at it be ransched; [th]an held out [th]in grece, &
fulle [th]i Pechir of [th]in farsure, & take a pese of fayre Canneuas, &
doble it as moche as [th]ou may ceuyr [th]e mou[th]e with-al, & bynd it
fast a-bowte [th]e berde, & caste hym to se[th]e with [th]in grete
Fleysshe, in lede o[th]er in Cauderoun, for it be wyl so[th]in; take [th]en
vppe [th]in Pecher, & breke it, an saf [th]in farsure; & haue a fayre
broche, & broche it [th]orw, & lay it to [th]e fyre;  & [th]an haue a gode
Bature of Spicerye, Safroun, Galyngale, Canel, & [th]er-of y-now, & flowre,
& grynd smal in a morter, & temper it vp with raw Eyroun, & do [th]er-to
Sugre of Alisaunder y-now; & euer as it dryit, baste it with bature, &
sette forth in seruyce.

HTH,

Cindy