[Sca-cooks] Re: Lettuce

[Daniel Myers]

On Monday, January 6, 2003, at 11:54 AM, <alysk at ix.netcom.com> wrote:

> Re this recipe, Adamantius asked:
>
>>> 78  Salat.  Take persel, sage, grene garlec, >>chibolles, onynouns,
>>> leek,
>>> borage, myntes, porrettes, fenel, and toun >>cressis, rew, rosemarye,
>>> purslarye; laue and waische hem clene.  Pike >>hem.  Pluk hem smale
>>> wi(th) (th)yn honde, and myng hem wel with rawe >>oile; lay on
>>> vyneger
>>> and salt, and serue it forth.
>
>> You know, I thought there might be a reference >to lettuce in the
>> second recipe above, but I don't see any use of >the word at all.
>
>> Confused...
>
> So was I until I went to my copy of the book and found that in the
> notes, one
> of the items  (I'm at work and don't have the book handy) was written
> as
> "lettuce" in a different version of the manuscript.  I _think_ it was
> "onions"
> that had been replaced by lettuce.

I had posted the reply to this earlier, but it must have gotten lost in
the shuffle.

It was a child-induced brain lapse on my part.  With all of the changes
for the particular manuscript given in the notes for that recipe, it
comes out as:

78  Salat.  Take persel, sage, grene garlec, chibolles, letys, leek,
borage, myntes, prymros, violettes, porrettes, fenel, and toun cressis,
rew, purslarye; laue and waische hem clene.  Pike hem.  Pluk hem smale
wi(th) (th)yn honde, and myng hem wel with good oile; lay on vyneger
and salt, and serue it forth.

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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