[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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