[Sca-Cooks] Pasty in the Middle English Dictionary

[Johnna Holloway]

MED— follows OED except for these mentions

*?a1475 /Noble Bk.Cook./(Hlk 674)* 53: Tak pouder of pepper and 
canelle..meld it well with the fische, then close it up in the foile or 
paiste and bak it.

*?a1475 /Noble Bk.Cook./(Hlk 674)* 58: Make a paiste of pured flour 
knodden with faire water, sugur, saffron, and salt.

This would be Napier’s edition from 1882. These should also be in the 
Pynson edition I would think.

I can dig out my copy later if needed.

Johnnae