Saumon Gentil (was: SC - Re: SC- Turkish Food)

[Philip & Susan Troy]

Jenne Heise wrote:
> 
> Uh-- guys, where did the Gillyflowers go? And where the did the cloves
> come from?
> 
> > > "50. Of saumon gentil. Do out (th)e bones, so(th)(th)en in an mortar
> > > kast and make hit wel meddelen. Flour & pepper & gilofre; cast in kanel.
> > > Saffron vor to colouren (th)urh an horn (th)ou make passen,
> > > seo(th)(th)en in water (th)ou make hit boillen, & to gobouns veire
> > > hewen. Comin (th)ou kast in, & to (th)e lord vor(th) bringen."
> Your Translation:
> > > "Of salmon gentile. Take out the bones, and then put it into a mortar
> > > and mix it well together. Flour* of pepper and of cloves; put in
> > > cinnamon. Saffron for color, push it through a horn, and then boil it in
> > > water, and cut it into neat, good-sized chunks. Throw on some cumin, and
> > > bring it out to the lord."

Gilofre is a standard abbreviation for "cloues de gilofre", a.k.a.
cloves gilofre, cloves gillyflower (sometimes the actual clove pink
flower is intended, but not in this case, AFAIK).
 
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com