From A Form of Curye, at http://www.medievalcuisine.com/Euriol/recipe-index/loseyns http://www.medievalcuisine.com/Euriol/recipe-index/loseyns Loseyns Take go

From A Form of Curye, at http://www.medievalcuisine.com/Euriol/recipe-index/loseyns http://www.medievalcuisine.com/Euriol/recipe-index/loseyns Loseyns Take gode broth & do in an erþenpot, take flor of payndmayn & make þer of past wit water & make þer of thynne foyles as paper wiþ a roller, drye hyt hard & seeþ hyt in broth, take chese ruaynd grated & lay it in disther wiþ poudor douce & lay þer on loseyns ysode as hole as þou myȝt, & aboue poudor & chese and so twycs or þrycs & serue hit forth.