SC - SC-Stump the Cook (Recipe Challenge III)

[Mark Schuldenfrei]

  Would you like to try your hand at finding a recipe for the Recipe Challenge
  III? How 'bout something that's marginally healthy? Or something that would
  appeal to big hungry fighter-types?

Perhaps.  But, since all my good books are in the attic, I'm a little unable
to do anything right now.

Unless: would people like to turn their hands to brewing?  My friends and I
had GREAT fun redacting the Fine and Poynaunt Mead in Curye on Inglische.
After we were all done, we looked at the redaction, and started over again.
We finally came up with a redaction we believed, and which works VERY well.

Here are the two consecutive recipes for mead.  Oh, before I forget: when we
were listing period sources for mead, I forgot to mention Maison Rustique.
I yanked these recipes from my web page:

    http://www.math.harvard.edu/~schuldy/brewing.html

	Tibor


OK.  This is from Curye on Inglysch, an Early English Textbook reprint and
glossary.  Copyright 1985 by Constance Hieatt and Sharon Butler Oxford
University Press, ISBN 0-19-722409-1

It is a collection of five manuscripts, and the fifth has some brewing
recipes.  It is titled Goud Kokery, and the section has many sources.  These
come from the British Library manuscript Royal A iii, a late 14th century
medical collection.

These are damned hard to read, and figure out.  But fun to try.  They have
nearly the original typography: which includes ashe and thorn letters.
Those are indicated by me as {ae} and {th} which is how they should be
pronounced, roughly.  stuck.  There is also letter that I don't know
the name of, it looks like a backward 3, and is pronounced "y" or "f",
so I'll mark it as {y}.

The recipe refers to "the aforsaid pommeys".  It means "the previously
mentioned apples".  There are no previously mentioned apples....  A
footnote in the book points out that the scribe apparently left out a
recipe.

9. To make mede.  Take hony combis & put hem into a greet vessel & ley
   {th}e wei{y}t {th}eron til it be runne out as myche as it wole; &
   {th}is is callid liif hony. & {th}anne take {th}at forseid combis &
   se{th}e hem in clene water, & boile hem wel.  After presse out
   {th}erof as myche as {th}ou may & caste it into ano{th}er vessel
   into hoot water, and se{th}e it wel & scome it wel, & do {th}erto a
   quarte of liif hony.  & {th}anne lete it stond a fewe dayes wel
   stoppid, and {th}is is goode drinke.

10. To make fyn meade & poynaunt.  Take xx galouns of {th}e forseid
    pomys soden in iii galouns of fyn wort, & i galoun of liff hony &
    se{th}e hem wel & scome hem wel til {th}ei be cleer inow{y}; & put
    {th}erto iii penywor{th} of poudir of pepir & i penywor{th} of
    poudir of clowis & let it boile wel togydere.  & whanne it is coold
    put it into {th}e vessel into {th}e tunnynge up of {th}e forsaid
    mede; put it {th}erto & close it wel as it is aboue seid.
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