Mynceleek

In origin, a French dish called 'Mistembec,' i.e., mis en bec 'put in a funndel.'

Manuscript Rawlinson D 1222, in Curye On Englysch: English Culinary

Mynceleek.

Take amydoun & braye hyt in a morter; yf þ haue none, take smale flour of whete; & mylke of almonds. Do þeryn a litel berme or a litel sourdowȝ. Tempere hit altogeder, & take a dysshe & make an hole in þe botum & cole* þe myncelek þereþrouȝ in oyle or in grece, and take sugur and water & boyle hem togeder, & in þat syryp bothe þe myncelek, & serue forthe.

*strain