SC - Harpestrengs-manuscript: Was: Re: Northern Foods

[Philip & Susan Troy]

Nanna Rögnvaldardóttir wrote:
> 
> Some recipes are almost identical in both versions, others are not. To take
> as an example something most of you are familiar with, the so-called
> Icelandic Chicken:
> 
> Quomodo condiantur pulli in pastillis.
> Madur skal eitt ongtt hæns j.ii. skera. ok svepa þar um heil salve blod ok
> skera j spek. ok salltt med lata ad lyfe. Sidan hylia þat med deigh ok baka
> sem braud i ofne.
> 
> which is translated in Cariadoc´s Miscellany as:
> "One shall cut a young chicken in two and wrap about it whole leaves of
> salvia, and cut up in it bacon and add salt to suit the taste. Then cover
> that with dough and bake like bread in the oven."
> (I would translate spek as lard or bacon fat, cut into small cubes.)
> 
> The Danish version:
> 
> De cibo qui dicitur spæk honer.
> Man skal siuthæ et høns mæth helæ saluiæ blath oc spæk væl skoren sma sum
> ærtær oc ædykæ. oc salt til matæ. Thæt hetær spæk honer.
> 
> which I translate as:
> "One shall boil a chicken with whole leaves of sage and lard cut in cubes as
> small as peas and vinegar and salt to taste. This is called lard chickens."
> (I translate spæk as lard but bacon might be more accurate - not really sure
> about this.)
> 
> As you can see, there is very considerable difference even though this is
> supposed to be the same recipe. I haven´t had time to compare the rest yet.

I think this is a good example of Grewe's comments on skipping and
juxtaposition. According to his paper, the Danish Codex K is supposed to
have, I think, 25 recipes, of which the "spaek honer", or chicken with
lardons, is recipe #22, and the "pulli in pastellis", a.k.a. Icelandic
chicken, is a completely distinct recipe #24 in the same manuscript. 

Grewe refers to the Icelandic versions (Codex D, probably D for Dublin,
where they live) as descendants of Codex K, possibly through a Norse
intermediary. 

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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