[Sca-cooks] ham/pork with gold bars

Daniel Myers dmyers at medievalcookery.com
Fri Apr 13 12:19:25 PDT 2012

> -------- Original Message --------
> From: Elise Fleming <alysk at ix.netcom.com>
> Date: Fri, April 13, 2012 3:11 pm
> Johnnae sent:
>  >[This is actually Arundel 334.]
>  >Pygge in barre. Take a pigge and farse (fluff) hym, and roste hym, 
>  >and in the rostynge endorse (lafle) hym; and when he is rosted lay
>  >orethwart him over one barre of silver foile, and another of golde,
>  >and serve hym forthe so al hole to the borde for a lorde.
> "Fluff" hym?  "Farse" means to "stuff", I think.  What is the meaning of 
> "lafle"?  Is "endorse" similar to putting the juices over the pig while 
> roasting?

I suspect that's supposed to be "endore", meaning to cover with
something to make it golden-colored on the outside.

- Doc

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