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

[Jenne Heise]

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."

- -- 
Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"Our kingdom is a garden and such gardens are not made/By singing "Oh how
beautiful!" and sitting in the shade..." --Kipling, "Glory of the Garden"