SC - cawdel of samoun

[Philip & Susan Troy]

UlfR wrote:
> 
> On Sun, 8 Apr 2001, Cindy M. Renfrow wrote:
> 
> Hi!
> 
> > Cawdel of Samon #CXI in Forme of Cury, loosely translated says:
> >
> > Take the guts of Salmon and make them clean. Parboil them a little. Take
> > them up and dice them. Slit the white of Leeks and carve them small.  Cool
> > the broth and put the leeks therein with oil and let it boil together
> > together [sic]. Put the cut Salmon therein, make a mixture of Almond milk
> > and of bread and cast thereto spices, saffron and salt, seethe it well. And
> > look that it be not standing/thick.
> 
> Nice to see that your translation matches mine; maybe I'm not as shabby
> at it as I tend to assume. A scandinavian language does help, I suppose.
> 
> > My copy of Pleyn Delit (1987 ed., #50) does not run it through a sieve or
> > blender.
> 
> Mine (1996, they've got it as #62) does. And since they are suppose dto
> kniow WTF they are doing I was worrying about missing something that was
> implied in the name, or if ycorve did not mean what I thought it did.
> 
> Anyone know of a good middle english dictionary?

Awright, I think I see what's happening here... no, ycorve probably does
mean what you think it does (note, though, that we've gone from sounds
and stomachs, etc., to nice chunky muscle meat). I suspect the blender
thing is based on the recipe's instruction to make a lyour (what modern
cooks would call a liaison, a thickener), essentially a smooth paste, of
breadcrumbs and almond milk. The first edition of PD has the modern cook
use a whisk. and what they've got you doing is making your almond milk
from some of the fish broth at the same time as you make your liaison.
For practical purposes, Hieatt et al are implying that Almonds + Fish
broth + Breadcrumbs = Almond milk + Breadrumbs = Lyour. From a
structural standpoint, this may be fairly accurate, but whether it
constitutes responsible teaching about medieval cookery is a matter for
debate. I'd say.
 
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com