Flaumpeyns (recipe)
From Cunnan
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Period Recipe
From the Forme of Cury.
- FOR TO MAKE FLAUMPEYNS. C. XIII.
- Take clene pork and boile it tendre. ženne hewe it small and bray it smal in a morter. take fyges and boile hem tendre in smale ale. and bray hem and tendre chese žerwith. ženne waisthe hem in water & žene lyes hem alle togider wit Ayrenn, ženne take powdour of pepper. or els powdour marchannt & ayrenn and a porcioun of safroun and salt. ženne take blank sugur. eyrenn & flour & make a past wit a roller, žene make žerof smale pelettes. & fry hem broun in clene grece & set hem asyde. ženne make of žat oožer deel of žat past long coffyns & do žat comade žerin. and close hem faire with a countoer, & pynche hem smale about. žanne kyt aboue foure ožer sex wayes, žanne take euy of žat kuttyng up, & ženne colour it wit zolkes of Ayrenn, and plannt hem thick, into the flaumpeyns above žat žou kuttest hem & set hem in an ovene and lat hem bake eselich. and žanne serue hem forth.
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Notes
- lyer. mix.
- Pelettes. Pelotys Ms. Ed. No. 16. Balls, pellets, from Fr. pelote.
- deel. deal, i.e. part, half.
- Coffyns. Pies without lids.
- comade. Qu.
- coutour. coverture, a lid.
- euy. every.
- eselich. easily, gently.
