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Loseyns (Lozenges)
Loseyns (Lozenges) is a traditional Medieval recipe for a classic dish of thin, dried sheets of paste (eggless pasta in effect) that are cooked in broth, layered with cheese in a dish and finished by baking in the broth; essentially a Medieval version of lasagne. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Lozenges (Loseyns).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Additional Time:
(+2 days drying)
Serves:
4–6
Rating: 
Tags : Spice RecipesBeef RecipesCheese RecipesBaking RecipesBritish RecipesEnglish Recipes
Original Recipe
>Loſeyns.
(from A Forme of Cury)
Ꞇak goꝺe bɼoꞇ +̅ ꝺo an eꞅþen poꞇ · ꞇa flo of paynꝺmayn +̅ mae þꝯof tynne foyles as paꝑ wiþ a ꞅolleɼ · ꝺrye yꞇ arꝺ +̅ eeþ iꞇ brot · ꞇa ceſe ruayne grateꝺ +̅ lay it ꝺiꝯ wiþ pouꝺo ꝺouce +̅ lay þꝯon loſeyns y oꝺe as ole as þu myꝫt · +̅ aboue pouꝺo +̅ ceſe +̅ o ꞇwye or þrye +̅ sꝯue iꞇ forꞇ·
Translation
Lozenges
Take good broth and heat in an earthen pot. Take fine bread flour and make a paste thereof with water and roll into sheets as thin as paper using a rolling pin. Dry it until hard then boil it in broth. Take grated Rouen cheese and sprinkle in a dish with powder douce and lay the boiled loseyns over, leaving them as whole as you can. Above, add a layer of powder and cheese and repeat this two or three times then serve it forth.
Modern Redaction
The name of this dish is typically translated as 'lozenges', but the better translation might be 'sheets'. Indeed, the term is used well into Elizabethan times to mean thin leaf-like sheets of any food (including pancakes and omelettes). This is also the earliest reference I have seen so far to a dish that could be considered to be lasagne.
Method:
Prepare the pasta according to the eggless pasta recipe, cut into sheets (think lasagne) then set aside to dry completely for 48 hours.
When ready to assemble the dish, heat the broth in a large pan, add the pasta sheets and cook for about 20 minutes, or until tender.
Carefully remove the pasta from the broth. Arrange 1/4 of the cheese in the base of a baking dish and scatter over 1 tbsp of the powder douce. Add a layer of pasta on top. Continue this layering process twice more so that you have three layers of pasta in the dish. Pour over a little of the broth to moisten then add a final layer of cheese.
Transfer to an oven pre-heated to 200°C and bake for about 20 minutes, or until the cheese is bubbling and the top is golden brown.
Serve hot.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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