SC - vd Noot 6 - 10
Christina van Tets
cjvt at hotmail.com
Sun Jul 23 08:05:57 PDT 2000
Hello the List!
Herewith the vd Noot/Notabel Boecxken van Cokeryen text (Brussels 1514)
recipes 6-10:
VI
[3] Om te maken kimmeneye tot hoenderen. Neempt [4] comijn ende broot dat
stoot alte samen ende slaget duer [5] eenen stramijn metten magheren sope.
Dan suldijt [6] daer mede laten sieden tot dat dye hoenderen genoch [7]
sijn. Dan neempt doren van eyeren met sofferaen on[8]twee ghebroken met
wijne. Dit laet seer weynich pros[9]sen oft sieden opdat lutterken binden
mach.
VI
[3] To make kimmeneye of chickens. Take [4] cumin and bread. Grind
ittogether and drive it through [5] a strainer with a thin broth. Then you
shall let it cook [6] together until the chickens are [cooked] [7] enough.
Then take yolks of eggs with saffron broken [8] apart [i.e. soaked] with
wine. Let this [9] simmer or boil very little so that it only binds a
little.
VII
[10] Om te maken een duenne kimmeneye buyten der [11] vastenen op vercken
vleesch. Neemt comij ende broot dye [12] suldi altsamen stooten. Neemt
dan suicker ende sofferaen [13] daermede, met azijn gedaen doer eenen
stramijn. Hier[14]in leyt men verckens sulte ende velthoenderen.
VII
[10] To make a thin kimmeneye, out of [11] fasting-time, from pork meat.
Take cumin and bread, which [12] you will grind together. Then take sugar
and saffron [13] with it, passed through a strainer with vinegar. In [14]
this one lays pork sulte and partridges.
VIII
[15] Tot eender kimmeneyen binnen der vastenen. [16] Neempt comijn,
sofferaen, broot, stoot dit altegadere [17] ende slaghet duer eenen stramijn
met melcke van aman [18]delen. Ende dat walt men ouer tvier tot dat dicke
ge[19]noech es Alst dick genoech is so doet daerinne broot[20]suycker. oft
potsuycker ofte meelsuycker nadat ment [21] goet ende sonderlighe hebben
wilt. Ende latent suicker [22] medesieden, maer niet langhe. Alst metten
[23] suycker wat chesoden heeft doeght dan af ende latent [24] cuelen.
Hyerinne leyt men riviervisschen ende vissen [25] uuten suuten water ende
princepale baersen. Hierin [26] leitmen oock visscen die in die olie
ghebacken sijn. Ende [27] als men dit recht oft dient so pleecht men
daerboven te [28] stroyen brootsuycker.
VIII[
15] For a kimmeneye within fasting-time. [16] Take cumin, saffron, bread,
grind this all together [17] and push it through a strainer with milk of
[18] almonds. And one cooks that over the fire until it is thick [19]
enough. When it is thick enough, then put [20] loaf sugar into it, or pot
sugar or powdered sugar according to how [21] good and special you wish to
have it. And let the sugar [22] boil with it, but not long. When it has
[23] boiled a little with the sugar, then take it off and let it [24] cool.
Herein one lays river fish and fish [25] from sweet water and mainly
perch/bass. One also lays in this [26] fish which have been fried in oil.
And [27] when one prepares or serves this one takes care to [28] strew loaf
sugar over it.
IX
[29] Item ghy sult weten dat men in alle kimeneyen geen [30] cruyten doet
anders dan comijn ende sofferaen.
X
[29] Item. You should know that one puts no spice in any [30] kimmeneye
other than cumin and saffron.
X
[31] Maect ieleye aldus. Neempt snoecken, lampreyen [32] carpers, ende
palynck. Syedet dese visschen in wijn. [A3v] Maer snyde eerst wel in
stucken also cleyne als ghy se [2] hebben wilt. Ende siet wel toe dat ghi
den wijn sout eer [3] ghi den visch daer inne legt. Als dese visch dan
aldus ge[4]soden es. Soe neemt den visch ende legtten op schoon [5] stroo
ende laetten so cuelen. Dan neempt den wijn ende [6] doeghet daer met duere
eenen stramijn. Neemt ghe[7]broken galigaen, ghebroken naghelen, sofferaen,
no[8]ten, ghimber, greyne, folie dit doet altsamen. Ende in [9] den wijn so
doet dye scellen van eenen vissche ofte dye [10] huyt van eenen palinghe
mair eerst so waschse schoo[11]ne. Dan so suldise cappen al ontween ende so
suldise sie[12]den met den visch sope seer wel. Als dye wel ghesoden [13]
sijn so suldise doer eenen stramijn purgeren en wor[14]pen dan die scellen
wech. Ende dese cruyden suldi duere [15] doen metten sope van den palynghe
doer eenen stra[16]mijn opdat men wilt. ende wilt men ooc, men en
derf[17]se niet duer doen, maer men saelt wel sieden. Ende alst [18]
ghesoden es soe sal men den visch in schotelen legghen [19] also ter ieleyen
behoort. Dats metten scellen nederwert. [20] Dan salmen nemen die sause
ende ghieten daer op dan [21] salmense setten daert coel es opdat se wat
stive. Sy moet [22] wel ghesofferaent sijn. Soe eest volmaect.
X
[31] You make ieleye in this manner. Take pike, lampreys [32] carp and
eel. Boil these fish in wine. [A3v] But first cut them into pieces as
small as you want to [2] have. And do see to it hat you salt the wine
before [3] you put the fish in. When these fish are [4] boiled, then, so
take the fish and lay them on clean [5] straw and let them cool like that.
Then take the wine and [6] put it through a strainer. Take [7] crushed
galingale, crushed cloves, saffron, [8] nutmegs, ginger, cardamom/grains of
paradise, mace and put this all together. And so put [9] scales of a fish
in the wine, or the [10] skin of an eel, but first wash it clean. [11] Then
you shall cut it in pieces and so boil [12] with the fish broth very well.
When it has been well boiled [13] so purge it in a strainer [i.e. pass it
through] and throw [14] the scales away. And you shall pass these spices
[15] with the eel broth though the strainer [16] according to how you want
it. And if you don't want, you don't have to [17] pass them through, but
you must boil them well. And when it [18] is boiled so you shall lay the
fish in dishes [19] the way that is right for ieleye [jelly]. That is, with
the scales underneath. [20] Then you shall take the sauce and pour it over,
then [21] you shall set it aside until it is cool so that it stiffens. They
must [22] be well saffronned. So it is done.
Note: I am still saying both cardamom and grains of paradise as a
translation for greyne. I would really like to know if there is proof
somewhere that cardamom had a different name in Flemish at this stage. I
agree that it is _probably_ grains of paradise, but I would be no better
than all the other scholars who said it was _probably_ cardamom if I took
this line without backup. Not that I think I _am_ batter, but I want to
give this my best shot.
Cairistiona
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