[Sca-cooks] Recipe: Monchelet and a question

[Anne duBosc]

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If I'm reading the nearly indescipherable page correctly, it was printed in 1780 (MDCCLXXX) by L. Nichols.  It's the one online at http://www.pbm.com/~lindahl/foc/
 Daniel Myers <doc at medievalcookery.com> wrote:
On Sunday, December 29, 2002, at 09:10 AM, Anne duBosc wrote:

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> Original
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>> From Forme of Cury, page 17:
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> Monchelet XVI
>
> Take Veel o(th) Moton and smite it to gobett see(th) it i gode broth.
> Cast (th)to erbes yhewe gode wyne. And a qntite of oynons minced.
> Powdo fort and Safron. And alye it with ayren and vions. But lat not
> see(th) aft.

"Vions" is supposed to be verjuice (verious).


Here's the version of that recipe from Forme of Curye in "Curye on
Inglish" - not many differences, but enough to cause a little
confusion, eh?

18 Mounchelet. Take Veel o(th)er motoun and smyte it to gobettes
see(th) it in gode broth; Cast (th)erto erbes yhewe gode won, and a
quantite of oynouns mynced, powdour fort and safroun, and alye it with
ayren and verious: but lat not see(th) after.


What edition of "Forme of Curye" are you using? It'd be interesting to
compare other recipes and see what else is different.

- Doc


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Edouard Halidai (Daniel Myers)
http://www.medievalcookery.com/
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Lady Anne du Bosc
Known as Mordonna The Cook
Atenveldt, Atenveldt
mundanely Pat Griffin
Phoenix, AZ


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