[Sca-cooks] C.14th lasagne

[BaronessaIlaria at aol.com]

Sounds like you are talking about Losyns from The Form of Curye. The
following is the way it appears in Pleyn Delit (Hieatt, Hosington & Butler):

"Take good broth and do in an erthen pot. Take flour of payndemayne and make
therof past with water, and make therof thynne foyles as paper with a roller;
drye it harde and seeth it in broth. Take chese ruayn grated and lay it in
dishes with powdour douce, and lay theron laseyns isode as hoole as thou
myzt, and above powdour and chese; and so twyse or thryse, & serve it fort."

Their following note says: " 'Loseyns' were also named for their shape, in
this case that of a lozenge, ie, rhombus shape. Like modern lasagna, they
were served layered, with filling between the layers - a simpler filling than
we use, of course; remember they had no tomatoes."

Their version of the recipe is #12 in the book.

A facsimilie of Form of Curye can be found on the web at:
http://www.pbm.com/~lindahl/foc/