Cheesecloth (Godefroy. It is just possible that this word might have two meanings, 'cheesecloth' and 'metal sieve'. English cook books of this date frequently mention a strainer in similar contexts. In Le Viandier the contexts that indicate which is meant all unambiguously imply a cloth, so that is the translation that I have used throughout. Godefroy mentions a sieve of silk for flour. Tobler mentions straining through "cloth, towel or cheesecloth". Hartley mentions sieves made of horsehair stretched over hoops.). 86