SC - vd Noot 11-15

[Christina van Tets]

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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