SC - notabel boecxken van cokeryen 1-5

[Christina van Tets]

Hello the List!

Herewith the first 5 recipes from Een Notabel Boecxken van Cokeryen, printed 
in Brussels in 1514 by Thomas vander Noot.  I'm going to send them 5 at a 
time, because there are about 160 all up, and that would really clog the 
bandwidth (besides, I'm only half-way through, so this gives me time to 
finish them!).

This is an ongoing translation, so if you see any area where I need advice, 
please offer it.

A1r
Een notabel boecxken van cokeryen het welc bewijst [2] alle spise te 
bereiden elc na sinen staet het si in bruy[3]lochten in feesten bancketten 
oft ander maeltyden be[4]sondere en het es eenen ieglijcken van grooten 
noo[5]de te hebben die sijn dinghen ter eeren doen wilt.

A noteworthy little book of cookery, which demonstrates [2] how to prepare 
all dishes, each according to its condition, be it in [3] weddings, feasts 
and banquets or other meals [4] especially and which is greatly necessary 
for everyone [5] to have, who wishes to do his things honour.

A2r
Hier beghint een boecxken sprekende om alle manye[2]ren van spisen te 
bereyden so wel ghebraden als ghe[3]soden zee visch oft suet visch sausen of 
metten specien [4] daer toe dienende ende ander dynghen daer nootelijc [5] 
toe behoeuende.

Here begins a little book which speaks of how to prepare [2] all manner of 
dishes, both roast/fried and [3] boiled, sea fish or fresh fish, to be 
served with spices [4], and of other things which necessarily [5] belong 
with them.

I
[6]  Inden eersten wildi maken een wit bruwet tot ca[7]puynen ofte kieckenen 
oft tot calfvleesche.  So [8] siet die capuynen oft kieckenen oft 
calfvleessch ende neemt [9] tsop ende set dat alleene.  Dan so pelt 
amandelen ende [10] stootse in stucken dan soe tempertse metten sope van 
[11] den capuynen oft calfvleesche dwelck ghi hebt.  Dan [12] soe doet die 
amandelen doere eenen stramijn dan sul[13]dy nemen ghymbere poedere wyt soe 
veel als v goed [14] duenct temperet dan met veriuys ende wytten wijn [15] 
daer suldijt laten op den suede sijn ende doendere dan [16] een goet deel 
suyckers inne ende syet wel toe dat van [17] passe ghesouten si ende alst 
wat ghesoden heeft soe set[18]tet in eenen sconen pot alleene.  Als ghi dan 
dye capuy[19]nen oft hoenderen of calfvleesch dyenen wilt so legget [20] in 
een schotele ende ouerghietet met desen voerseyden [21] bruwet.
I
[6] In the first instance, if you want to make a white brewet of [7] capons 
or of pullets or of veal.  So [8] boil the capons or pullets or veal and 
take [9] broth [from it] and set that aside.  Then so peel almonds and [10] 
pound them in pieces and then so temper them with the broth of [11] the 
capons or veal, whichever you have.  Then [12] so put the almonds through a 
strainer (cloth) then shall [13] you take white ginger powder, as much as 
you [14] think good, then temper with verjuice and white wine.  [15] There 
you shall let it cook and then [16] put in a great amount of sugar and look 
well that [17] it be salted wnough and when it has boiled a little [18] put 
it in a clean pot alone.  If you then wish  to serve those [19] capons or 
hens or veal so lay [them] [20] in a dish and pour over this aforesaid [21] 
brewet.

II
Blancmengier [22] Om te maken blancmengyer Neemt ionge hoendren [23] ende 
sietse al ontwee.  Dan so doet die beenderkens uute ende [24] stoot die 
hoenderen in eenen mortier al ontwee ende doet[25]se doere eenen stramijn 
met magheren sope ende dye [26] laet dan sieden een goede wile ende dair 
doetmen dan [27] inne wat bloemen daert mede bint dan neempt men [28] 
sofferaen dodren van eyeren ende breeckt dat ontwee [29] met wine ende 
doeghet dan daer al in ende latet daer [30] met syeden tot dat dycke werdt 
als ghijt dan recht soe [31] stroyet met poeder dyt dientmen int leste.

II
Blancmengier [22].  To make blancmengier.  Take young hens [23] and boil 
them in pieces [i.e. until they fall apart].  Then take the bones out and 
[24] grind the hens to pieces in a mortar and put [25] them through a sieve 
with thin broth and then [26] let it boil a good while and one puts therein 
[27] some flour with it.  Then one takes [28] saffron yolks of eggs and 
beats it up [29] with wine and puts all of that in and lets it [30] boil 
therewith until it becomes as thick as you want so [31] strew it with 
powder.  One serves this in the last course.

III
[32] Om te maken een bruwet  Neempt broot ghimbere [A2v] peper sofferaen 
ende stoot dat te ghadere met maghe[2]ren sope van den hoenderen oft vanden 
vleessce daer ment [3] toe maken wilt.  Oft neempt ooch mede conijn ende [4] 
slaghet duer eenen stramijn ende latet sieden metten [5] vleesche daorment 
toe hebben wylt ende alsment af [6] saldoen.  Soe neempt doren van rouwen 
eyeren on[7]twee gheslaghen met wijne ende doerdye daerinne [8] dan rueret 
ende temperet wel ontwee.  Dit soe salmen [9] op die hoenderen ghieten en 
latent so te gaderen sien mit [10] ten hoenderen oft metten vleessce dat ghi 
erin hebben wylt.

III
[32] To make a brewet.  Take bread, ginger [A2v] pepper, saffron and grind 
it together with thin [2] broth of the chickens or of the meat which you 
wish to [3] use.  Or take also rabbit with it [4] and press it through a 
strainer and let it boil with the [5] meat which you wish to have with it 
and when you wish to take it off [the fire], so take yolks of raw eggs [7] 
beaten with wine and add them to it.  [8] Then stir and mix it well 
together.  You shall pour [9] this over the chickens and let it be together 
with [10] the chickens or with the meats which you want in it.

IV
[11] Om te maken blancmengier totten vissce tot snoec[12]ken oft verveelen 
ofte anderen vysch daer toe dyenen [13] de oft daer blancmengier op behoeft. 
  Doet dien visch backen ofte fruyten in smout oft botere.  Dan neempt [14] 
amandelen ende doet die sluymen af ende tempertse [15] met puereye van erten 
ende met wytten wijne ende [16] doeghet doer eenen stramijn.  Dan neempt 
witten [17] ghymbere ende tempert dat met veriuys ende suyc[18]ker dats 
ghenoech si dat niet suer ende smake dan so set [19] dit blancmengier 
alleene in eenen schoonen pot tot dat [20] ghi den visch dient dan ouerghyet 
den visch met desen.

IV
[11]  To make blancmengier from fish from [12] pike or barbel or other fish 
to  be served [13] with it or which belongs in blancmengier.  Bake or fry 
the fish in fat or butter.  Then take [14] almonds and take the skins off 
and beat [grind] them [15] with puree of peas and with white wine and [16] 
pass it through a strainer.  Then take white [17] ginger and mix that with 
verjuice and enough [18] sugar so that it is not sour and tastes good.  Then 
so set [19] this blancmengier alone in a clean pot until [20] you serve the 
fish and then sauce the fish with this.

V
[21] Om kimmeneyde te maken rouwe ofte besondere [22] dat es dye sause 
alleene.  Neempt doren van eyeren dye [23] hert ghesoden sijn ende cruymen 
van wytten broode te [24] ghadere ghestooten dit doet duer eenen stramijn 
met [25] wijne.  Dan neempt greyne, ghimbere, caneel, te gade [26] ghebroken 
ende maelsuycker met sofferaen doer ghe[27]daen ende doet daerinne luttel 
comijns.  Dan es dye [28] sause volmaect.  Dan neemt ghesoden sulte ende 
ghe[29]soden lamprasen te ghader.  Sommighe nemen ghe[30]braden duyven ofte 
ghebraden velthoenderen ende [31] deylense intween ofte in vyeren ende 
legghense alsoe [A3r]in een schotele.  Ende dan salmen ghyeten dye sause [2] 
daer op, ende dienense so ter tafelen.

V
[21]  To make kimmeneyde, raw or separate, that is [22] the sauce alone.  
Take egg yolks which are [23] hard-boiled and crumbs of white bread ground 
[24] together.  Pass this through a strainer with wine.  [26]  Then take 
cardamom/grains of paradise, ginger, cinnamon ground together and fine sugar 
with saffron mixed [27] through it and add thereto a few cumin seeds.  Then 
this [28] sauce is ready.  Then take boiled sulte [salted pork neck] and 
[29] boiled young rabbits together.  Some take [30] roasted doves or roasted 
partidges and [31] divide them in two or in four and lay them thus [A3r] in 
a dish.  And then one shall pour the sauce [2] over it.  And so serve it to 
the table.

Notes:  I have given both cardamom and grains of paradise here, because, 
while I recognise that grains of paradise were used in large quantity at 
this time, I would like rather more certain proof that cardamom was _not_ 
used before I eliminate it from the translation.

I have also translated both edick and azijn as vinegar, going by earlier 
academic opinions on the words.  However, I am also attempting to collate a 
chart demonstrating where the two are used, as they do not appear to me to 
be interchangeable.  Possibly the difference is the original alcohol, or 
else the strength.

Cairistiona
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