[Sca-cooks] new to list... and looking for a dish

[Terry Decker]

In this case I think the derivation is from the Middle English "leien" from
the Old English "lecgen."

Bear

>> it ouer the fyre and couer it fast.  Make a layor of brede and blode and
>> ley it therewith.
>
>FWIW, I think the use of "layor" and "ley" are French-derived, and I don't
>know how the English verb "lay" fits in with that. If you look at the
modern
>French "lier", meaning to bind, giving us sauces that are "fonds lie" or
>thickened stocks, it makes an eerie kind of sense.
>
>Adamantius
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