[Sca-cooks] Noty or Notye

[Zelina Silverfox]

Nutty 
Interesting recipee but thats not what  I am looking for . Atleast  I
recall no mention of hazel leaves or  hazel nuts at all in the recipe.
Do you have country of origin for that recipe.
 Sorry hazel trees are a little under the snow right now can not test
the the idea.
 Da
On Tue, 1 Feb 2005 07:51:17 -0500, Phil Troy / G. Tacitus Adamantius
<adamantius.magister at verizon.net> wrote:
> Also sprach Stefan li Rous:
> >Doc gave a period recipe for Noty or Notye:
> >>On Jan 31, 2005, at 11:30 AM, Micheal wrote:
> >>>   I once had a dish of Noty or Notye can`t remember which that was
> >>>  creamy instead clear broth would anyone have the recipe. I now its in
> >>>  one of the books but I can not remember which one.
> >>>  Walnuts, Sausage meat, and cream, were some of the ingredients.
> >>
> >>Is this the one?
> >>
> >>Noteye. Take a gret porcyoun of Haselle leuys, & grynd in a morter as
> >>smal as thou may, whyl that they be onge; take than, & draw vppe a
> >>thrift Mylke of Almaundys y-blaunchyd, & temper it with Freysshe
> >>brothe; wryng out clene the Ius of the leuys; take Fleysshe of Porke or
> >>of Capoun, & grynd it smal, & temper it vppe with the mylke, & caste it
> >>in a potte, & he Ius ther-to, do it ouer the fyre & late it boyle;
> >>take flour of Rys, & a-lye it; take & caste Sugre y-now ther-to, &
> >>Vynegre a quantyte, & pouder Gyngere, & Safroun it wel, & Salt; take
> >>smal notys, & breke hem; take the kyrnellys, & make hem whyte, & fye
> >>hem vppe in grece; plante ther-with thin mete & serue forth.
> >>[Two Fifteenth-Century Cookery-Books]
> 
> >Okay, but what type of dish is this? I'm afraid I'm not getting very
> >far in even figuring out just what sort of thing this is, even when
> >I can identify some of the ingredients, much less creating a
> >redaction of it. What are "notys"? eggs?
> 
> Nuts.
> 
> "'Nutty'. Take a great portion of hazel leaves, and grind them in a
> mortar as small as you may, while they are young [small, tender, and
> mild-flavored?]; then take and draw up a thrifty [multiple infusions
> to get the most out of the almonds?] milk of almonds, blanched, and
> mix it with fresh broth; wring out clean the juice of the leaves
> [through a cloth], take flesh of pork or of capon [probably boiled to
> make the broth], and grind it small, and mix it with the milk, and
> put it in a pot, and add the juice to it, and put it over the fire
> and let it boil. Take rice flour and thicken it; add enough sugar to
> it, and some vinegar, and powdered ginger, and plenty of saffron, and
> salt. Take small nuts and break them; take the kernels and blanch
> them, and fry them up in grease, stud your meat [dish/food] with
> them, and serve forth."
> 
> This seems to be a thick spoon-food, with a consistency something
> like oatmeal porridge, made by boiling pork or capon, mixing some of
> the broth with a rich almond milk, adding pounded meat back to the
> broth to thicken and enrich it, thickening it further with rice flour
> [by which time it should end up being thick enough to hold up the nut
> kernels you're going to stick in its surface later], plus the pressed
> juice of crushed young hazel leaves (as in, the tree hazel nuts come
> from, hence the name of the dish), and adding various flavorings and
> a final garnish of fried nut kernels.
> 
> To me, the biggest unanswered question in all of this is what effect
> the hazel leave puree will have: although we do have cattails locally
> here, I don't know if we have hazel trees, what their leaves look
> like, whether they're bright green like parsley, a muted green like
> sage, highly flavored, astringent, sour like sorrel, or what, and
> these unknowns are obviously going to make a big difference in the
> character of the final dish. I assume that, since the recipe cautions
> us to use young leaves, and since we have to pound and strain them,
> the "young" qualifier has something to do with the flavor or the
> content of some chemical (maybe tannins or some such) present in the
> leaves.
> 
> Anybody have a hazel tree in the yard, and wanna go out and taste a
> leaf or two for scientific purposes?
> 
> Adamantius
> --
> 
> "S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la
> brioche!" / "If there's no bread to be had, one has to say, let them
> eat cake!"
>        -- attributed to an unnamed noblewoman by Jean-Jacques
> Rousseau, "Confessions", 1782
> 
> "Why don't they get new jobs if they're unhappy -- or go on Prozac?"
>        -- Susan Sheybani, assistant to Bush campaign spokesman Terry
> Holt, 07/29/04
> 
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Ever in Service
~Zelina~