Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------YIELD: 6 SERVINGS--------------------------
9-10 sheets lasagne (broad 1 11/16 l Pints/7 1/2 cups meat or
-noodles) made with white -chicken stock or water
-flour Butter for greasing

Ground mace and cardamom or cinnamon and a little white pepper for
spicing About 175 g/6 oz full-fat hard cheese (such as Cheddar),
grated Choose a square or oblong baking dish which will hold the
pasta in three layers. If you pile it higher in a smaller dish, it
may be difficult to slice and serve six helpings. Bring the stock or
water to the boil in a fairly big pan and boil the lasagne in three
or four batches until all the sheets are cooked. As each batch is
done, remove the sheets with tongs or a pair of forks to a warmed,
damp tea-towel on a flat work-top and lay them flat side by side.
Grease the inside of your chosen dish with butter. Sprinkle the
bottom lightly with spices and a quarter of the cheese. Cover with a
layer of pasta, trimmed to fit the dish if required. Repeat the
layers of spice, cheese and pasta twice, and end with a last layer of
spice and cheese. Re-heat until the cheese is melted. from The
Medieval Cookbook by Maggie Black Chapter 5, "Of Manners and Meals"
posted by Tiffany Hall-Graham

Submitted By SHARON STEVENS On 04-19-95

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