SC - glossary = F & G =
Seton1355@aol.com
Seton1355 at aol.com
Tue Oct 10 10:31:54 PDT 2000
I have just completed copying out some parts from the glossary of _Curye on
Inglysch_. I am gladly sharing this info with other would-be translators or
medieval recipes.
Phillipa
== B ==
BACOUND HERYNG smoked (?) Herring
BAKINDE baking, Probably this means a batter of egg yolk and flour is
used to guild the roasting meat as it bakes.
BALLOC BROTH a fish soup.
BATAILLYNG (as if) furnished with battlements
BEEFE beef
BEFORNE beforehand
BENES beans
BENYME detract from
BEOR bear
BERANDYLES A strained mince meat in broth differing from COLYS in that beef
is used as well as chicken. The resulting soup is highly spiced
and garnished with pomegranate seeds which may indicate
an ultimate arabic source.
BERM(E) Yeast constituting the froth on fermenting malt liquor; used for
levening
BERST(EN) burst
BET beat
BETE beet
BLAKE black
BLANC / BLANK white
BLANK DESURE A fish day dish, bears little resemblance to the others since
it its yellow (with egg yolks, cheese & saffron) and contains
cow milk rather than almond milk.
BREWET DE ALMAYNE âwhite German broth' kid or chicken stewed in milk or
almond milk.
BLOMANGER white food
BLAWMAUNGER White food - the standard English flesh day version has ground
capon (or chicken) with rice and almond milk. The rice is
ground into rice flour.
BLAWNCE POUDER ginger ground with sugar
BLAUNCHED blanched for almonds , also means removing the skin.
BLIUE quickly
BLOD blood or to bleed
BLOMES blossoms
BOILLAM boil
BOYSTE box
BOOR boar
BORAGE plant formerly in much use
BORD table
BOTER(E) butter
BOTHUM bottom
BOWES bough
BRAAB bran
BRAGGOT a spiced ale drink sweetened with honey.
BRAY pound in a mortar
BRASYLL Brazilwood
BRAUENS brains
BRAUN flesh meat
BREDE breadth
BREM bream, a type of fish
BREN burn
BREþ air or steam
BRYDDYS birds
BRIBEUS blackberries
BRYNEWES A stew based on pig;s guts served with small fritters made of
flour and egg white.
BRINGEN in make
BROCHE spit, or if small, skewer
BROYDE braid or weave
BROYT broth
BRONDE brand, burning firewood
BRUCE / BURSEU / BURSEN pottage of organ meats and leeks
BRUET broth, or meat or other food cooked in broth
YBRULYD broiled
BRUSE grind or crush
BUF / BEF beef
BUKKENADE A stew of variable flesh, veal being most usual. The sauce is
also variable. ...the root BUK (or buc) of the title
signifies the meaning of veal dish, as in the well know modern
Italian dish osso bucco.
BULTYNG [cloþ] [a cloth used for] seiving
== C ==
CABOCHES cabbages
CALAMYNTE calamint. An herb
CALWAR Applied to salmon (and sometimes other fish) this may indicate
fish fresh enough to be pickled in salt, as modern Swedish
gravlax, without cooking.
CANEL / KANEL(E) cinnamon
CANEUAS canvas
CAPOUN / CHAPOUN / CAPONYS capon
CARE(A)WEY caraway
CARUOUN carved
CAWDEL a smoothly thickened sauce or soup
CERFOYL chervil, an herb
CHARGE thicken
CHARGOURS flat dishes or platters
CHAUDEN / CHAUDOUN organ meats
CHECONYS / CHICONES chickens
CHEITE drippings
CHESEBERIEN / CHISEBERIEN cherries
CHESTENS / CHISTENIS chestnuts
CHEWETES small pies, baked or fried
CHYBOLLES spring onions, scallions
CHIRYSE cherries
CYPRE âOf Cyprus' whence a great deal of sugar was imported. The word
always occurs here in conjunction with sugar or indicating a
notably sweetened dish.
CYRIP / SIRYPPE thin sauce
CYUEE onion sauce, or a dish cooked in such a sauce.
CLANLICHE(E) carefully, completely
CLARRY an herb of the salvia family
CLENE neatly, carefully, completely
ICLEPED âis called by'
CLEUE cut
CLEUYNG sticking together
CLOUTE cloth
CLOWE clove
COFFIN / COPHYN container, usually a non edible pastry shell
COYNTIS cleverness, skill
COKAGRYS The dish later generally called âcokantrice'. A new beast is
created by sewing the top of a cock to the hind- quarters of
a pig. This creation is then stuffed with forecmeat, boiled
roasted and then guilded.
COLD BREWET Cream of almonds, dried, mixed with mild seasonings, fennel juice
and wine. Or thick almond milk made with wine or vinegar
mixed with anise, sugar and green fennel. And spiced as a
sauce for boiled meat or fowl.
COLE cool, to become cool or to strain
COLIAUNDIR / COLYANDRE coriander
COLOPS cutlets, scallops of meat
COLOWRE color
COMADE mixture used as a filling
COMET come
COMFERY the spice comfrey, used also to treat wounds
COMYN cumin
COMPOST Relish or chutney made of root vegetables, fruits, vinegar, honey
and spices, among other things, as preserves,
CO(U)NFYT(E) / COMFIT Sugar coating or simply sugar syrup
CON(N)YNGES rabbits
CORF carve
COTE cut
COUERTOUR cover, top crust
COURS layer
COWCHE layer / lay down
CRISPELS thinly rolled pastry cut into rounds and fried. Served with
honey
CRYSPYS crepes or pancakes
CROPPES sprouts, tips
CROUH (H)E crock
CRUDDE curd, curdle
CRUSTARDES open tarts resembling the modern quiche
CULDORE colander, strainer
CULPOUN cut up
CURY(E) cookery
CUSKYNOLES small pastries with a fruit filling
CWE cow
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