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This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Lethe lory. Take mylke, and caste it in a potte, And caste there-to salt and saffron; and then take and hewe faire buttes of Calvis or porke al smalle and caste thereto. And take the white and yolkes of eyren, And drawe hem thorgh a streynour; And whan the licour is at the boyling, caste there-to the eyren, And a litull Ale, And styrre till hit crudde; And if thou wilt haue hit farced, take mylke, and make hit scalding hote, And cast there-to rawe yolkes of eyren, sugur, powder ginger, Peper, clowes, and maces, And lete hit not fully boyle; And then take a faire lynnen clothe, and presse the cruddes there-on, and then leche it; And ley the leches .ij. or iij. in a dissh, And cast saffron there-on in the dissh, And so serue hit forth al hote.


Other versions of this recipe:

Lede lardes (Liber cure cocorum [Sloane MS 1986])

Alayd mylk (A Noble Boke off Cookry)

Larded boiled meat (Le Viandier de Taillevent)

Larded milk (Le Viandier de Taillevent)

LARDY MILK (Le Menagier de Paris)

Ledlardes (A Noble Boke off Cookry)

Letards (Thomas Awkbarow's Recipes (MS Harley 5401))

Lete Lardes (Forme of Cury)

Let lardes (Fourme of Curye [Rylands MS 7])

Lete Lorre (Thomas Awkbarow's Recipes (MS Harley 5401))

Letelorye (Forme of Cury)

Lete lorye (Fourme of Curye [Rylands MS 7])

Letlardes (Two Fifteenth-Century Cookery-Books)

Let lory (Two Fifteenth-Century Cookery-Books)

To make lyede milke (Gentyll manly Cokere (MS Pepys 1047))

Lette lardes (Two Fifteenth-Century Cookery-Books)