SC - BBQ- You're ALL Wrong ;-)

[Philippa Alderton]

GLOSSARY 

BERME
Yeast.

BLUE 
a cooking method involving poaching an unscaled fish in an acidic  water, 
making the outer skin turn bluish)

BROCH 
a skewer or spit.

CANEL OR CANELLE
Cinnamon

CURLEW
A shorebird.

CLOWYS 
Cloves

DOUCETTE 
a custard tart in the 14th-15thC English recipe corpus, sweetened with honey 
or sugar, usually colored with saffron,

EFFLUVIA 
ef*flu*vi*um also ef*flu*via (noun), plural -via or -vi*ums
[Latin effluvium active of flowing out, from effluere]
First appeared 1651
1 : an invisible emanation; especially: an offensive exhalation or smell
 2 : a by-product esp. in the form of waste

FAYRE  
decent sized pieces 

FORCEMEAT
is a stuffing, often, but not always, made from meat. By extension, various 
foods such as the mixture from which veal, poultry, or fish quenelles are 
made, are also considered forcemeats.

FRANGIPANE 
an almond pastry cream, made today with a thickish pastry cream containing 
flour, eggs, milk, sugar, butter and flavorings, to which is added crushed 
almonds or crushed almond macaroons. Usually used as a crepe, pate a choux, 
or tart filling.

FRYES 
is related to the modern French word for cold, froid.


GALYNGALE
Galingale, a root. ("Galingas").
Galingal does have an aroma that includes hints of tumeric. The two do not  
taste at all similar though. Galingal resembles in flavor ginger more than  
anything else with an added flavor that I can't quite describe with any real 
accuracy. It is a sort of peppery ginger flavor. I don't think tumeric would 
be a good substitute for galingal.


GRAINS OF PARADISE
Sensoric quality    Spicy, hot and warm, a little bitter. 


GYNGERE
Ginger

I -
i- more oftentimes y- signifies the past tense, 

IDON ÞRYN   IDON (TH)RYN
done like this

IGROUNDEN
is something that is ground, like meal or almonds

LARDED 
scatterd through

LASER
Laser is an aromatic, resinous root used fairly frequently in Roman cookery. 
IIRC,
laser is the older form which describes Cyrenaican sylphium, which I believe 
became extinct in the reign of the Emperor Nero (r. 54-69 C.E.). Subsequently 
Persian sylphium, still occasionally referred to as laser in later Roman 
recipe sources, such as Apicius, became the universally accepted substitute. 
Now, Persian sylphium appears to have been asafeotida. I may have some of 
these details reversed or incorrect, but
it's almost irrelevant since asafeotida is all modern adaptors of Roman 
cuisine have to work with. It is unclear whether there was any real 
similarity between the two types of sylphium, other than that both are 
described as aromatic, resinous roots. A little asafeotida goes a long way -- 
too much makes your food reek somewhat of rotting garlic, while a tiny bit 
acts as an amazing flavor enhancer in fish dishes and various
others. Available in Indian groceries as "hing"
    
LECHES 
slices

LESH IT
slice it; cut it into pieces

LIQUAMEN in Platina is pork fat; it seems to have no connection with the 
liquamen used extensively in Roman cooking. 
LOPPORD  
This merely refers to the coagulated cream that has formed on the top.

LYE
Mix or combine.

LYR 
flesh, i.e. boneless meat,

MACYS
Mace

MARW
Marrow

MARY BONYS
Marrow bones

MASH 
porridge

MURRI 
which is fairly similar to Soy sauce

MYLKE OF ALMOUNDYS
The simplest form is made by dissolving finely ground almonds in water and 
straining off the residue. The result looks like milk and is used in many 
medieval recipes. 

NICE DRIPPINGS
Meats that have been grilled, fried, etc., produce drippings that can  range 
from very dark ones filled with particles and flavor to sweet white  fats 
that have a very soft flavor. 
"Nice drippings" refers to the bacon grease at the top of the jar without all 
the brown bits.

NYM
Take

PEPYR 
Pepper

POWDRE DOUCE 
 is made from sweet spices which  might include cloves and cinnamon, possibly 
mace 

POWDRE FORTE 
is made from strong spices such as pepper, nutmeg, galingale, grains of 
paradise, 

PUGIL
a fistful [of pepper]. Pugilism is boxing

PYNES
pine nuts

RACE
a rhizome or root.  (A piece of ginger)

RYS
Rice

SALERATUS    
was a precursor to baking soda,
is sodium or potassium bicarbonate.  In other words, baking soda.

sal*e*ra*tus (noun)
[New Latin sal aeratus aerated salt]
First appeared 1837
 : a leavening agent consisting of potassium or sodium bicarbonate

From"The Boston Cooking School CB, by Mrs. D.A. Lincoln, 1884:
"...Pearlash is purified potash.  

Saleratus is prepared from pearlash by exposing it to carbonic acid gas.
Pure, strong alkalies are powerful corrosive poisons, eating the coats of the 
stomach perhaps quicker than any other poisonous agent.  This caustic or 
burning property is somewhat weakened by the carbonic acid united with them, 
and is therefore less in bicarbonate of soda than in the potash compounds...
    
Soda has a great affinity for water; and when wet, a combination takes place 
which allows some of the carbonic acid gas to escape.  This may easily be 
seen by the effervescence which occurs when soda is dissolved in hot water.  
Soda alone, when mixed with wet dough, will give off gas enough to raise the 
dough; but it leaves a strong alkaline taste and a greenish yellow color, 
and, being poisonous must be neutralized by an acid, or else its use is not 
admissible..."

So saleratus is/was stronger than baking soda, but was soaked in liquid 
before use to expel some of the gas which causes the 'effluvia' & deep yellow 
color mentioned in your recipe.  

Saleratus was also used mixed with a weak acid such as cream of tartar.


SAWNDERYS
Saunders, a condiment used for its red coloring.
Saunders is produced from a red dyewood that is not very aromatic. This red 
wooded sandalwood is what we use in medieval cookery to produce color in 
various dishes. My sources do not indicate if it is an actual member of the 
Santalaceae family. 

SEARCE 
a sieve

SETHE
Boil

SIMNEL
a bread first boiled then baked

SKEWET 
rotissery

STEPE 
Soak

SUGAR CIPRE
sugar from Cyprus

SWERDE 
Rind

TAIL
is fat from sheep tails, commonly used as a cooking oil in medieval Islamic 
recipes. 

TEMPER
Mix with

THE THIRD SPICE
nowadays almost always means MSG,monosodium glutamate, but in older recipes, 
it may mean allspice.

THRIDDENDELE 
the third part, so: for every two parts of honey, add one part of pine nuts, 
and add powdered ginger thereafter.

VERJUICE 
The juice of unripe grapes, crabapples, or other sour fruits. I frequently 
substitute dilute vinegar.

WORTES 
vegetable greens and members of the onion family, such as cabbage leaves, 
spinach, beet greens, leeks, etc., as well as the plants used for seasonings 
and spices: borage, parsley, sage, and so forth.  

Y-FERE
Together

Y-NOW
Enough

YRAYD 
arrayed