[Sca-cooks] ham/pork with gold bars

Daniel Myers dmyers at medievalcookery.com
Fri Apr 13 14:18:00 PDT 2012

> -------- Original Message --------
> From: Sharon Palmer <ranvaig at columbus.rr.com>
> Date: Fri, April 13, 2012 3:33 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?
> 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.

The recipe is on page 80 of Antiquitates culinariae (Warner)

In that copy, it does indeed say "(stuff)", and "(lafle)" is "(baste)".

The index on my website contains the errors.  I believe I built the
index based upon the text provided by Google (I don't remember), in
which case the error likely crept in during the PDF to text conversion. 
That's something I'll need to correct in the index.

- Doc

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