[Sca-cooks] Noty or Notye

[Phil Troy / G. Tacitus Adamantius]

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