[Sca-cooks] Medieval English lasagne?

[Daniel Myers]

On Tuesday, July 15, 2003, at 08:14 PM, oriel at webone.com.au wrote:

> ****** Forwarded Message Follows *******

[...]

> To create loseyns (pronounced lasan), The Forme of Cury advises the 
> cook to
> make a paste from flour of "paynedemayn", a substance that hasn't been 
> identified,
> roll it thin and cook it with grated cheese and sweet powder.

Painedemain is unidentified?  These guys really need to get with the 
program.

 From http://www.thousandeggs.com/glossary.html#P

	Paindemaine = Fine white bread, literally "Lordís bread."  (See 
Manchet.)


It's a nice article for the uninitiated though.  Reminded me that I 
want to try making Loseyns sometime.

- Doc


-- 
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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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