[Sca-cooks] Glossary submission?

[tgl at mailer.uni-marburg.de]

<< *in* a broch? That doesn't sound like a spit. Sounds like a low-sided
clay pot. >>

While the OED says that _broch_ also referred to large jugs ("1679
Blount Anc. Tenures 51 One iron Broch, which was a great Pot or Jug to
carry Liquid things."), the use of "in" in respect to spits is not
wholly unusual.

I had to comment on two recipes with "in einem spisse" (lit. 'in a
spit') in the Rheinfränkisches Kochbuch, 15th c., german. Looking if
this was an error or if I could keep it in the edition, I found that the
construction with "in" is found in several other languages, too

-- in Middle Low German texts ("in en ider spyt 4 stucke", lit. 'in each
spit four pieces')

-- in Italian recipes, _nello spiedo_ lit. 'in the spit', e.g. in
Maestro Martino, in the Anonimo Meridionale, see Boström A31.3, A62.2

-- in French "en la broche" lit. 'in the spit' (e.g. in the Menagier)

-- and in Latin "in spitone" lit. 'in the spit', Cookbook of Jean de
Bockenheim, ed. Laurioux # 19, 22, 50.

Thus, as _broch_ seems to go back to French _broche_, the use of _in_ in
respect to _broch_ in an English text might be another piece of French
heritage.

Thomas
(The recipe again:
1594 Handmaide (Peachey p. 40) "To roste a Hare. First wash it in faire
water, then perboyle it and lay in cold water againe, then larde it, and
roste it in a broch. Then to make sauce for it, take red Vinigar, Salt,
Pepper, Ginger Cloves, Mace, and put them together. Then minse Apples,
and Onions, and frie them with a litle Sugar, and let them boyle wel
together, then baste it upon yor hare, and so serve it foorth".)