SC - my first redaction is nearly done

[Gerekr at aol.com]

On 9/29/98 7:30 AM you wrote:

>From:	g.walli at infoengine.com (Gaylin Walli)

>So, there are still three words in the recipe troubling
>me. ... Can anyone confirm these guesses for me if
>they have a spare moment? Please? I've indidcated them between
>the asterisks (the text is from page 98 of TATEOM 1, by Renfrow,
>or recipe lxxxiiij of Two Fifteenth Century Cookery Books)
>
>  Word 1 --  "Take [th]e to *del* yolks..."
>
>A "del" is just a single piece or part (presumably fraction,
>would also fit), right?
>
>  Word 2 -- "late it boyle wyl tille it be as *chargeaunt* as it may"
>
>"Chargeaunt" in this context would mean thick? My minimal
>cooking skills tells me this is essentially a sauce reduction,
>so this is what I did by instinct.
>
>  Word 3 -- "and whan [th]ow dressist [th]i mete, *leche* it"
>
>"Leche" means slice or cut? That's the only thing that
>makes sense. There'd be too much syrup to cover several
>breasts whole, but early in the recipe it tells you to
>"hew it small", so it's already been cut up.
>
>
>Sincerely,
>
>Jasmine

Congratulations, Jasmine; your instincts are right on, according to the 
glossary in my 1st ed of Pleyn Delit.

Chimene
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