[Sca-cooks] ham/pork with gold bars
ranvaig at columbus.rr.com
Fri Apr 13 12:33:19 PDT 2012
> >[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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