[Sca-cooks] Need help with a recipe

[Susan Fox-Davis]

> > >... when I looked
> > > through Forme of Cury (in Curye on Inglysch) here is what I found for
> > > pigeons stuffed and stewed:
> > >
> > > 49. Peiouns ystewed. Take peiouns and stop hem with garlec ypylled
> > > and with gode erbis ihewe, and do hem in an erthen pot; cast (th)erto
> > > gode broth and whyte grece, powdour fort, safroun, verious, & salt.
> > >

I have a dumb question, it happens occasionally:  what precisely do they mean
by "whyte grece"?  Lard?

Selene, Caid