[Sca-cooks] Recipe: Monchelet and a question

[Daniel Myers]

Ah, got it.  That's a scan of a  transcription of an original
manuscript.  I suspect some of the odd little marks above some of the
letters (which are a sort of shorthand for letter groupings in the
original manuscript) may have gotten confuzzled somewhere along the way
- FoC was copied many times and each time some errors were introduced.

If you're considering any other recipes there and want to compare
wordings then let me know and I'll happily email you the CoI version.
Curye on Inglish is an extremely useful book by the way (around $30.00
new, available from both Poison Pen Press and Food Heritage Press).
It's a collection of 5 medieval cookbooks, and for FoC Hieatt and
Butler compared something like eight different manuscripts and
attempted to work out what the original version was.  Good stuff!

(This has been an uncompensated endorsement.)


On Sunday, December 29, 2002, at 03:34 PM, Anne duBosc wrote:
>
> 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 wrote:
> On Sunday, December 29, 2002, at 09:10 AM, Anne duBosc wrote:
>
>> Original
>>
>>> From Forme of Cury, page 17:
>>
>> 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.