[Sca-cooks] Indian Nut

[Huette von Ahrens]

I am tempted to say "betal nut", mostly because there are so many recipes for them in the 
"Sultan's Book of Delights."  But Selene is probably correct.  It probably is coconut.

Huette




--- lilinah at earthlink.net wrote:

> I've got the translation of the 14th century Tuscan cookbook HTML'ed. 
> I've put in a hyperlinked Index and added section headings for ease 
> of use... It's just about ready to go on-line. Vittoria Aureli has 
> done a wonderful job translating, but there are a few things she 
> couldn't find...
> 
> One is Indian nut (noci d'India), which is used in only one recipe 
> (number 96). I wonder if anyone has a good idea what it might be in 
> this setting. I doubt it's coconut, but what do i know?
> 
> Civero of hare and other meats [cf. French civet].
> [95] Cut apart a whole hare, and, when it has been washed a little, 
> cook it in water; then take the cooked liver and heart, grind them 
> well in a mortar, and when said hare is cooked, take spices, pepper 
> and onions, and fry them in lard with said heart and toasted bread: 
> and when all these things have boiled together, put it on the table. 
> Note that you must mince and grind the cooked heart and liver in a 
> mortar with spices and toasted bread, and dilute it with good wine 
> and a bit of vinegar. And then it has been cooked and the hare fried 
> with onion, pour said sauce over the hare, and let it cool to room 
> temperature, and serve. And you can do the same with pernici, that is 
> partridges.
> 
> [96] Another preparation. Take cinnamon, cloves, nutmeg, Indian nut 
> [noci d'India], fowl livers, egg yolks, and little birds, whole or in 
> pieces, and fry them in lard: then cook them in said broth, and cook 
> as described above.
> 
> -- 
> Urtatim (that's err-tah-TEEM)
> the persona formerly known as Anahita
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