Payn Ragoun (recipe)

From Cunnan

Period Recipe

From the Forme of Cury.

PAYN RAGOUN. XX.III. VII.

Take hony suger and clarifie it togydre. and boile it with esy fyre, and kepe it wel fro brennyng and whan it hath yboiled a while; take up a drope þerof wiþ þy fyngur and do it in a litel water and loke if it hong togydre. and take it fro the fyre and do þerto the thriddendele an powdour gyngener and stere it togyder til it bigynne to thik and cast it on a wete table. lesh it and serue it forth with fryed mete on flessh dayes or on fysshe dayes.

Notes

• Payn ragoun. It is not at all explained in the Recipe.
• Drope. Drop.
• hong. Hing, or hang.
• thriddendele. Third part, perhaps, of brede, i. e. of bread, may be casually omitted here. V. Gloss.
• stere. stir.
• wete. wet.