[Sca-cooks] ham/pork with gold bars

Sharon Palmer ranvaig at columbus.rr.com
Fri Apr 13 12:33:19 PDT 2012

>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 
>>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?

Is the original online or does anyone have it?  Without seeing it, 
I'd guess there were mistakes in the transcription.  Long S is often 
mistakenly read as F.  Perhaps "fluff" should be "stuff",  and 
"endorse" should be "endore" to gild or glaze.  "lafle" could be 
"laste" but I'm not sure that makes sense.


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