SC - translation please

[Cindy Renfrow]

Hello!  [chuckling] :-)  Well done, Phillipa! I like very much that you've
picked up that this recipe is a poem!  And thanks also to James Prescott, &
Phil & Susan Troy for their more literal interpretations.  This is fun!

I have a few questions.  In the passage below, Phillipa, you translate
'machès' as 'Lamb's Lettuce', and then as 'Lamb's Quarters'.  What is your
documentation for tranlating 'machès' as 'Lamb's Lettuce'? (James Prescott
thought it might be the name of a bird.)

Also, Lamb's Lettuce is not the same thing as Lamb's Quarters.  Gerard
lists 'Lambes Lettuce or Corne Sallad' (Valerianella Locusta, or related
species), & says "This herbe ... [is] not vnlike ...the garden Lettuce; in
stead whereof, in Winter and in the first moneths of the Spring it serues
for a sallad herbe, and is with pleasure eaten with vineger, salt and oile,
as other sallads be...  [Aoife, are you there?]

The name Lamb's Quarters is commonly applied to Chenopodium album L. and to
Atriplex species (other names include Goose-foot, Pigweed, Wild Orache,
etc.).

<snip>
: : : : :13.  Une douzaine d'alouetes
>: : : : :14.  Qu'environ les cailles me mettes.
>: : : : :15.  Et puis prendras de ces machès
>: : : : :16.  Et de ces petis oiselès:
>: : : : :17.  Selon ce que tu en auras,
>: : : : :18.  Le pasté m'en billeteras.
>: : :
>: : :  13. A dozen of larks
>: : :  14. That about the quail I place
>: : :  15. And then take of the Lamb's lettuce
>: : :  16. And of these small birds
>: : :  17.According to that which you have
>: : :  18. Seat them in the pastie

 13. About the others, place a dozen larks,
: : 14. Resting gently, well within their marks
: : 15.Then take of Lamb's quarters a goodly bit
: : 16. And then around the smaller birds make fit
: : 17. According to that which you have to hand,
: : 18. Seat them in the pastie oh so grand.  .
>: :
<snip>

We seem to have some disagreement over this bit:

>: : : : :27.  Se tu veulx que du pasté taste
>: : : : :28.  Fay mettre des oeufs en la paste;
>: : : : :29.  Les croutes, un poi rudement,
>: : : : :30.  Faictes de flour de pur froument,

Adamantius says:
> The crust, coarse as peas,

James Prescott says:
Perhaps "The crusts, a bit crudely".

And Phillipa says:
>: : : 27. Oneself you wish the pastie tasty
>: : : 28. Make placed the eggs within the pastry
>: : : 29. The crusts, one pea harshly
>: : : 30. Make of the flour of pure grain.
>: :
>: : 27. And for to make the pastie 'specially tasty,
>: : 28. Add within some eggs into the pastry.
>: : 29. and with the crusts a pea treated most rudely,
>: : 30. Forced into pure grain flour very crudely.

I have heard of peas & beans being ground to flour & used in coarse bread.
Is there documentation for this flour being used in piecrusts?

Cindy/Sincgiefu
renfrow at skylands.net




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