[Sca-cooks] glossary update

[Cindy M. Renfrow]

>>
>>wesels - Liber Cure Cocorum #129, "For wesels". It's a capon-neck sausage
>>or small haggis-like dish, but what does the name come from?
>
>Wesel is an obsolete form of weasel.  It's also a German city, one of the
>Hanseatic League.  So, it is possible that, these resemble a weasel or
>originate in Wesel.

I'm not sure the town or the animal is the correct translation for
"wesels". Weasles did occur to me, but the use of pig's stomachs as an
alternative would give the wrong shape -- more rounded, rather than long &
narrow.



>>storve - a verb - same source #127 "Storve myed wastel with cold ale"
>>
>>Cindy
>
>Storve is an obsolete form of starve.  I suspect that in this case the word
>is being used to mean meager or poor.
>
>Bear

Storve = starve doesn't fit the context. It's a recipe for caudle, which
we're told not to let boil. "Storve myed wastel" comes in after we've
carelessly let it boil. Now we have to fix it, so we're adding breadcrumbs
soaked in ale to thicken it & make the egg clots less noticeable:

[3]if that hit welle, as may be falle,
[Th]us helpe hit [th]en I wot [th]ou schalle;
Storve myed wastel with colde ale [th]en,
And caste [th]er to, sethe hit I ken.

If that it boils, as may befall,
Thus help it then I know thou shall;
Storve crumbled wastel [white bread] with cold ale then,
And add thereto, seethe it I teach.