[Sca-cooks] Noty or Notye

[Phil Troy / G. Tacitus Adamantius]

Also sprach 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.

It's English, 15th century.

Adamantius

>  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~
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-- 




"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