[Sca-cooks] Noty or Notye

[Phil Troy / G. Tacitus Adamantius]

Also sprach Micheal:
>I am not convinced either actually. That it isn`t the same or a 
>close cousin. I do know it did not have hazelnuts or leaves. Because 
>my lady ate the dish and she is allergic to hazel nuts, and I 
>suspect hazel leaves.
>  But that was before I was doing my own redactions. The person may 
>simply have replaced the hazels with walnuts. Along with removing 
>the leaves as well.
>
>Da

Yeah, I thought that was at least  a possibility. I've seen greater 
departures from period recipes: somebody published a mortrews recipe 
(boiled pork or capon, boned and pounded to a puree, returned to its 
broth, thickened to a pudding consistency with bread crumbs or rice 
flour) which emerged as a fairly standard meatloaf.

Adamantius

>----- Original Message ----- From: "Phil Troy / G. Tacitus 
>Adamantius" <adamantius.magister at verizon.net>
>To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
>Sent: Wednesday, February 02, 2005 2:33 PM
>Subject: Re: [Sca-cooks] Noty or Notye
>
>>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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-- 




"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