[Sca-cooks] Doreures et leschefrites

[Alex Clark]

At 05:03 PM 2/21/2004 -0800, Kiri wrote:
>I don't know if it has any bearing on this, but there are a number of 
>recipes in the mid-Eastern books that call for something being baked under 
>a piece of meat hung above it so that the fat from the meat can drip down 
>into the item being baked.

That just might be relevant. There are two recipes in the Forme of Cury for 
leche frys: one for fish days and one for Lent. I wonder if there's an 
unrecorded version made with drippings on meat days.

BTW, speaking of tarts and such, does anyone know of a likely derivation of 
malaches/mulaches/mylates?

Henry of Maldon/Alex Clark