SC - glossary = B = & = C =

[Seton1355 at aol.com]

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   ‘white 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       ‘Of 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     ‘is 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 ‘cokantrice'.  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