SC - notabel boecxken van cokeryen 1-5
Christina van Tets
cjvt at hotmail.com
Sun Jul 16 10:18:04 PDT 2000
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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