SC - vd Noot 11-15
Christina van Tets
cjvt at hotmail.com
Sun Jul 23 10:19:32 PDT 2000
Here are the next 5 recipes from the vd Noot text:
XI
[23] Om te maken ander ieleye. Neempt vysschen ende [24] snijtse in stucken
nadat mense cleyn oft groot hebben [25] wilt, maer hi moet seer schoon
ghewasschen sijn dan [26] moet hi wel ghedroocht sijn van den watere.
Neempt [27] dan dye tweedeel wijn ende dat derdendeel edick ofte [28] azijn.
Hyerinne suldi den voerseyden vysch syeden [29] wel moruwe. ende siet dat
ghi en wel schuymet of dat [30] ghijen wel broemet reyne. Soe dat ghy alle
dat witte [31] afdoet datter gheen witte op en blive ende latent sye[A4r]den
tot dat hi ghenoech is. so doeten uuten water ende [2] laetten wel versipen
in een verceerbecken ofte op een [3] houten matte daer hi wel versipen mach.
Dan neemt [4] cruit al dat sterck si. Dats veel galigaens somighe en [5]
doendere gheenen galygaen toe. maer andere cruyt [6] veel sofferaens, noten
ghimber, greine, folie, ende dat [7] stootmen ontwee in eenen mortier elck
besondere oft [8] altegader wel cleyne ghepoedert ende doet dat duere [9]
eenen stramijn metten sope daer den visch in ghesoden [10]. Die ooch wilt
die neemt die schellen oft die huyt [11] vanden vissche een deel ende
stootse al ontwee ende doeghet [12] die daer toe totten sope ende dat salmen
laten sieden by[13]na op dat derdendeel, ofte luttel min. Ende alst [14]
ghesoden es so legghet den visch in schotelen alsoe hy [15] schuldich es te
ligghen. Dats metten schellen op den [16] bodem ende metten binnensten
uutvaert. Dan neemt [17] alsoe veel schotelen als ghi maecken wylt ende
vultse [18] met vissche. Dan suldi die sause so daer op ghyeten ende [19]
latense cuelen ende so suldyse setten daerse coelstaen [20] moghen.
XI
[23] To make another ieleye. Take fish and [24] cut them in pieces
according to whether you want them small or large, [25] but it must be
washed very clean, then it [26] must be dried very well from the water.
Then [27] take the half [i.e. half that quantity in] wine and the third
[i.e. a third of that quantity in] [28] vinegar. You will boil the
aforesaid fish well in this, [29] and see that you skim it clean, and [30]
remove all the scum so that you take off all the white and [31] there is
none left, and let it boil [A4r] until it is enough. So take it out of the
water and [2] let it drain well in a colander or on a [3] wooden mat which
will drain it well. Then take [4] spices that are strong. That is, lots of
galingale - some [5] do not put galingale in, but other spices [6] - much
saffron, nutmegs, ginger, cardamom/grains of paradise, mace and [7] grind it
up small in a mortar, each by itself or [8] all together, to a powder, and
put it through [9] a strainer with the broth in which the fish was boiled.
[10] Whoever also wants to, takes the scales or the skin [11] of the fish,
one part, and cuts it up and puts [12] it into he broth and one must let
that simmer until it is reduced almost [13] to a third or a little less.
And when it is [14] boiled lay the fish in dishes as they [15] ought to lie.
That is, with their scales on the [16] bottom and with the insides
outwards. Then take [17] as many dishes as you want to make and fill them
[18] with fish. Then you shall pour the sauce over them and [19] let them
cool and so they will set when they are [20] allowed to cool.
XII
[21] Aldus maect men oock ieleye buyten der vastenen. [22] Dan neemt men
tsop van ionghe verckens vleesche [23] ende siet dat metten cruyde oock.
Dan neemt men clei[24]ne stucken van vercken vleesche dat te male ionck si
[25] van braet verckenen of van ionghe schouwelinghen [26] ende sniden dit
al cleyne in stucken gelijc oft ment ma[27]ken woude metten hoenderen metten
sope alsoe cley[28]ne moet ghesneden sijn. Als ment eersam wilt hebben.
[29] So leyt men daer in lamperasen ofdien van capunen oft hoenderen ende
niet ghebradens en leytmen daer [30] inne dan ghesoden spise.
XII
[21] This is how one makes ieleye out of fasting-time. [22] Then one takes
broth of young pigs' meat [23] and boils it also with spices. Then one
takes small [24] pieces of pork that is rather young, [25] from roasting
pork or from sucking pigs [26] and cut this all small in pieces just as you
[27] would do with chickens in broth, so small [28] as they should be cut.
If you want it very good, [29] so lay therein young rabbits or capons or
hens and not fried, and one lays [30] boiled meats therein.
XIII
[31] Om te sieden luwe ofte palinck in die ieleye toe doe[A4v]ne men salse
dooden ende hen haer ghewey uute doen [2] ende en doen hen nyet af haer
huyden, dan schuerste [3] wel ende wrijftse wel met eenen stroo wysch ofte
hoy [4] wisch oft daer ghi mede wylt ende doet met heeten water [5] haren
lijm af met soute oft met anderen dingen snijt [6] den palinck ontwee cleyn
oft groot also ghi wilt.
XIII
[31] To boil tench or eel in ieleye [A4v] one shall kill it and take its
entrails out [2] and not remove its skin. Then scour it [3] well and rub it
well with a wisp of straw or hay [4] or whatever you wish to use and take
its slime off with hot water [5] and salt or with other things. Cut [6] the
eel in pieces small or large, as you wish.
XIV
[7] Item. ghesouten palinck sietmen metter huyt ende [8] men leyten also
inde ieleye. Maer versschen palinck [9] mach men die huyt wel af doen wilt
men.
XIV[
7] Item. One boils salted eel with its skin and [8] one lays it thus in
the jelly. But one may indeed [9] take the skin off fresh eel if one
wishes.
XV
[10] Om te sieden carpers oft snoecken. Neempt water [11] ende waueratet
met soute ende proeuet dan wede hee [12] es te luttel oft te vele ende dan
hanghet ouer tvier ende [13] latent sijn opten suede eer ghi den visch dair
inne legt. [14] Als den visch daer inne es so latent wel sieden als hy [15]
welghesoden es soe doetten af vaden viere. Ende al[16]le suete visschen
moechdi laten staen in haer waueraet [17] oft in haer sop wantsi daer inne
uiet en ergheren. Ghi [18] sult oock weten dat men gheen snoecken en
pleecht te [19] sieden dan in wijn of ten minsten half wijn ende half [20]
water daer ooc luttel azijns toe ghedaen of edic want [21] hi sijn natuere
daer inne neemt ende men machen laten [22] staen in sijn sop op dat men
wilt.
XV
[10] To boil carp or pike. Take water [11] and waverat it (add fish sauce,
brine or water with salt and vinegar to make a cooking liquid for fish) with
salt and test whether it [12] be too little or too much [salt] and then
hang it over the fire and [13] let it come to the boil before you lay the
fish therein. [14] When the fish is in it so let it boil well. When it is
[15] well cooked take it off the fire. And you must let [16] all sweet fish
stand in their waveret [17] or in their broth because in it they will not go
bad. You [18] should also know that pike should be [19] boiled in wine or
at least in half wine and half [20] water, with also a little vinegar added,
because [21] it [i.e. the fish] takes its [i.e. the vinegar's] character
in and one may let it [22] stand in its broth as long as one wants.
Notes: I have usually kept to the Flemish words for dishes where
reasonable: e.g. kimmeneyde instead of cuminade, ieleye instead of jelly.
This is mainly because it is, after all, the Flemish rendition of the dish,
and so I see no reason to lose the dish's original name.
Cairistiona
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