A medieval fried flour-paste patty. Either a flavoured poured-batter fritter, or a sort of fried pasty. One version includes fish (Cury 1390, Austin 1440)
Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)
Take there third part of sowre Dokkes and flour thereto & bete it together tyl it be as towh as eny lyme. Cast thereto salt. & do it in a disshe holke [holed?] in the bothom, and let it out with thy finger queynchche [covering?] in a chowfer [chafing dish] with oile & fry it well and when it is ynowhz take it out and cast thereto suger &c.
Original Receipt in the 15th Century 'Austin Manuscripts' (Austin 1440)
Take Fygys & grind them wel; than take Freyssche Samoun & goode Freyssche Elys well y-sothe, & pick out the bonys, & grind the Fyssche with the Fygis, & do thereto powder ginger, cinnamon; & take fair paste of flour, & make fair cakys ryth thinne, & take of the fars, & lay on the cake, & close with a-nother; then take a Sawcere, & skoure the sydis, & close the cake, & fry them well in Oyle; & if thou wolt haue him partye, coloure him with saffron, Percely, & Sawnderys; & serve forth for a good fryid mete.
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