SC - vd Noot 6 - 10

[Christina van Tets]

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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