SC - Perforated or covered vessel?

[Cindy Renfrow]

Hello!  I checked Pegge's edition.  his guess is that it means 'hollow'.

If it were not for the fact that we're instructed to florissh it with anise
- -- which is the final step before service -- I'd say it meant 'covered'.
But, since we're already at the garnishing stage, I'm going to suggest
something a bit off the wall.  That is, perhaps the vessel 'yholed'
('yholes' in Pegge), refers to a perforated container *for the saffron*,
used to sprinkle the saffron on the dish as a final garnish.  "...for just
as one saith 'fringed' (frangé) with saffron, so doth one say garnished
with parsley; and it is the manner of speaking of cooks." (Power, Goodman
of Paris, p. 164.)

In Take 1000 Eggs, vol. 2, p. 447, there is an illustration from the
Lutrell Psalter (c. 1340) showing several dishes being prepared for
service.  The middle figure is holding a tall thin vessel that may be a
spice shaker.

Regards,


Cindy Renfrow/Sincgiefu
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.alcasoft.com/renfrow/

>Hi List,
>
>Forme of Cury, #39, is for Blank dessore.  Take almaundes blaunched;
>grynde hem and temper hem vp with whyte wyne, on fleissh day with broth;
>and cast therinne flour of rys, pther amydoun, and lye it therwith.  take
>brawn of capouns yground, take sugur and salt, and cast therto and
>florissh it with aneys whyte.  Take a vessel yholed and put in safroun,
>and serue it forth.
>
>
>One of the footnotes has ' & hele it' in one of the other copies.  H & B,
>in the glossary, take this to mean a perforated pot is wanted.  I see no
>reason to try to pipe this is design with a funnel type one-hole
>perforation, and can't imagine why you'd force it through a colander to
>make soupy, or stiff, bits.  Also in the glossary is this: held(e), hyld,
>=pour; yholde  =covered.  It makes more sense to me to put the dessore in
>a covered dish.  Would a skin form on the surface as it cooled, as in
>pudding, because there's wheat starch in it?    Anybody else have an idea
>on either one?
>
>
>I checked the Florilegium, but nobody's put that one in the chicken
>recipes.  There wasn't an exact duplicate in 1000 Eggs, either, which
>often has a comparable recipe.
>
>Regards,
>
>Allison
>allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
>Kingdom of Aethelmearc
>
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