[Sca-cooks] online glossary

[Olwen the Odd]

>FOUND IN RECIPE:
>   TO MAKE SAUSAGES.  When you have killed your pig, take flesh of the
>ribs. . . and the best fat, as much of the one as of the other, in such
>quantity as you would make sausages; and cause it to be minced up and
>hashed up very small by a pastrycook.  Then bray fennel with a little fine
>salt, and afterwards, take your brayed fennel and mix it very well with a
>quarter as much [fine] spice powder; then mix it thoroughly your meat, your
>spices and your fennel and afterwards fill the intestines, to wit small
>ones.  (And know that the intestines of an old pig be better for this than
>those of a young one because they be larger.)  And afterwards put them to
>smoke for four days or more and when you would eat them, put them in hot
>water and boil them
>once and then put them on the grill. (p. 308)
>
>
>niccolo difrancesco

In this case, what does "bray" actually mean?  I am supposing it means crush
or some such thing.  Is that right?
Olwen
_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com