[Sca-cooks] Noty or Notye
Phil Troy / G. Tacitus Adamantius
adamantius.magister at verizon.net
Wed Feb 2 10:33:52 PST 2005
Also sprach Micheal:
> If some one posted a recipe for Noty or Noteye or Notye. Could you
>please post it again as it got lost in the other stuff that happened
>around this question.
>It has nothing to do with haxel nuts, redaction or dialectic
>differences of the english language simlpy a request for a recipe
>search for a meat dish. I seem unable to locate book in which it was
>originaly found. By that I mean the book in which I found it not the
>book in which some Culinary archeologist found it.
I'm not completely convinced that the dish you described isn't simply
someone's rather loose interpretation of the 15th-century English
recipe that was posted. For example, sausage meat , which, in its
purest, most common form, is often seasoned only with salt and
pepper, as an ingredient in place of boiled, sieved pork, in a dish
which is probably going to get salt and pepper anyway, might be
argued as a pretty minor departure, and cream for almond milk, gives
a reasonably similar effect for less work in a modern kitchen
setting. As for the omission of the hazel leaves, they might be left
out simply because, where does the average Joe find hazel leaves
these days?
I think that a similarity of the names makes it difficult to
completely discount the possibility that these are two versions of
the same dish.
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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