SC - Ravioli, dumplings, and excoriation
Gretchen M Beck
grm+ at andrew.cmu.edu
Sun Apr 23 08:58:11 PDT 2000
And it came to pass on 23 Apr 00,, that Lee-Gwen Booth wrote:
> >From Gwynydd of Culloden unto the Gathered Cooks of the List, Greetings:
> Noumbles
>
> Take noumbles of Deer oper or oper beest; paboile hem; kerf hem to dyce.
> Take the self broth or better; take brede and grynde with the broth, and
> temper it up with a gode quantite of vynegar and wyne. Take the oynons
> and parboyle hem, and mynce hem small and do per=to. Color it with blode
> and do pre=to powder fort and salt, and boyle it wele, and serue it forth.
[snip]
> Okay, that is the recipe, now the questions;
> 2) I added cloves and galingale to the spices - just because they seemed
> "right" somehow. According to my Lady, the cloves really "made" the
> dish, but I don't know how accurate period-wise it was to add these
> extras. As well, I increased the ginger to 1/2tsp, which she thought
> was about right.
"Powder fort" was a spice mixture of strong-tasting spices. As with a
modern curry powder, garam masala, or apple-pie spice, there was
probably more than one valid way to make it. None of your spices
above look inappropriate to me.
> 3) The original says that the meat should be minced small - why then do
> the authors have them as 1 inch pieces? My feeling was that this was
> too big.
If you look again at the original, you'll see that it's the onions that are to
be minced small; the numbles are to be carved "to dyce", which I
*think* means into pieces the size and shape of playing dice.
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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