[Sca-cooks] Alows of Beef or Mutton

[Amanda Blackwolf]

Not having any lamb fat or marrow....will butter do?

A.
----- Original Message -----
From: "Jeff Gedney" <Gedney1 at iconn.net>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, December 10, 2002 3:21 PM
Subject: RE: [Sca-cooks] Alows of Beef or Mutton


> I think...
>
> >    1. Quyschons?
>
> Is this the "Chines" of the beef? or more specifically the long muscles
running
> along the backbone? the tenderloin? I think from the recipe, this is so.
>
>
> >    2. swette?
> I think rather that this is Suet, not butter.
>
> >    3. er-on?
>
> and pore + er-on Vynegre and a lityl verious
>
> "pour Thereon some vinegar and a little verjuice"
>
> I think that this is a problem with the text interpretation of the
original.
> the + shold actually be considered a "thorn", a letter that used to exist
in the
> english alphabet that was replaced by the "TH"
>
> wherever you see "+ " in the original you should replace it with "th", so
the
> original should look like this:
>
> "Take fayre Bef of the quyschons, and motoun of the bottes, and kytte in
the
> maner of Stekys; than take raw Percely, and Oynonys smal y-scredde, and
yolkys
> of Eyroun sothe hard, and Marow or swette, and hew alle thes to-geder
smal; than
> caste ther-on poudere of Gyngere and Saffroun, and tolle hem to-gederys
with
> thin hond, and lay hem on the Stekys al a-brode, and caste Salt ther-to;
then
> rolle to-gederys, and putte hem on a round spete, and roste hem til they
ben
> y-now; than lay hem in a dysshe, and pore ther-on Vynegre and a lityl
verious,
> and pouder Pepir ther-on y-now, and Gyngere, and Canelle, and a fewe
yolkys of
> hard Eyroun y-kremyd ther-on; and serue forth."
>
> "Fixing" the english up a little, I get:
>
> Take fair Beef of the "quyschons", and mutton of the butt, and cut in the
maner
> of Steaks; than take raw parsely, and onions shredded small, and yolks of
eggs
> boiled hard, and Marrow or suet, and chop all these together small (fine
dice);
> then cast thereon powder of Ginger and Saffron, and mix them together with
thine
> hand, and lay them on the Steaks all over (spread on the cutlets), and
cast Salt
> thereto; then roll together, and putte them on a round spit, and roast
them till
> they are enough (cook till done); then lay them in a dish, and pour
thereon
> Vinegar and a little verjuice (a bitter juice, usually made from pressing
unripe
> grapes or crabapples), and (put) powdered Pepir thereon enough (until
there is
> enough pepper on it... ), and Ginger, and Cinnamon, and a few yolks of
hard eggs
> creamed (mashed) thereon; and serve (it) forth."
>
> Hope that cleard things up.
>
> Brandu
>
> ++++++++++++++++++++++++++++++++++++++++++++++
>
> Going back to school is like riding a bike ...
>
> After fumbling with the pedals, getting saddle
> sores from a too-small seat, and struggling
> uphill, you realize why you got a car in the
> first place.
>
> ++++++++++++++++++++++++++++++++++++++++++++++
>
> >    -----Original Message-----
> >    From: sca-cooks-admin at ansteorra.org
> >    [mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Anne duBosc
> >    Sent: Tuesday, December 10, 2002 3:47 PM
> >    To: sca-cooks at ansteorra.org
> >    Subject: [Sca-cooks] Alows of Beef or Mutton
> >
> >
> >    --
> >    [ Picked text/plain from multipart/alternative ]
> >
> >    Three questions:
> >
> >    In this recipe, what are
> >
> >
> >    Lady Anne du Bosc
> >    Known as Mordonna The Cook
> >    Atenveldt, Atenveldt
> >    mundanely Pat Griffin
> >    Phoenix, AZ
> >
> >
> >    ---------------------------------
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> >
> >
>
>
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