SC - Was Ravioli, dumplings, and excoriation - now cooking Liver

[Robin Carroll-Mann]

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