[Sca-cooks] ham/pork with gold bars

[Sharon Palmer]

>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?

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.

Ranvaig