[Sca-cooks] RE: Dutch Recipes was Scary Period Food

[Jenn Strobel]

> also, take a look at Christine Musser's translations from 3
> manuscripts: http://www.coquinaria.nl/kooktekst/index.htm
> let me now if you get stuck at Dutch texts, I'm a native speaker, and
> can read semi-decent middeaval dutch :)

Hoi Finne,

Mijn geschreven Nederlands is o.k.. Mijn gesproken Nederlands is
slecht. Ik heb iedereen niet om te spreken het met.

I still sound like a toddler, but i'm working on it.

Actually, I have a problem with one of the recipes i've already done
most of the translation on.  Here's the medieval Dutch:

165 Om eenen hamelenbout te stoven.
Neemt den hamelenbout, volt hem tusschen vel ende vleesch - ghy moet
onderaen den dunnen lap beginnen - ende so voorts opwaerts. Het volsel
moet: zijn jonge peterselie, thymus, eel margeleyn wel cleyngestooten,
stoot er een hert ey onder ende een goede schijve boters. Doet er dan
by suycker, gengeberpoeder, wat canneelpoeder ende corinten of dat ghy
begeert ende vollet so in den bout. Doet hem dan te vyere met wat
souts ende schuymt hem schoon, laet hem sieden totdat hy morwe is.
Neemt dan wat van den claersten sope ende vet daer dan bout in gesoden
is ende wat verjuys, nagelen, peper, gengeber, canneelpoeder, pruymen
ende corinten ende lamoenen wildy. Laet dit tsamen wel stoven totdat
de pruymen ende de lamoenen bycans genoech zijn, doet er dan den bout
by. Latet voorts stoven totdat het genoech is ende dienet dan. Ist dat
ghy den bout heel wit stoven wilt met de pruymen ende cruyt, so laet
peper ende nagelen daeruut, siet de pruymen alleen in wat van hetselve
sop, doetse over in den schotel als den bout gestooft is. Ghy meucht
den bout ooc stoven met heet cruyt te weten met foeylie of noten,
gengeber, canneel, peper, lymoenen ende wat suyckers ende stooft hem
so tot perfectie. Dan en meucht ghy hem niet vollen met groen cruyt om
geheel wit te stoven. Als ghy hem bruyn stooft, so meucht ghy oock wel
bastaert daerin doen.

My translation is:

165 On cooking wether-penis
Take the wether penis, fill it between skin and flesh, you should
begin near the thin flat-piece, and so additionally onwards. The
filling should be: young parsley, thyme, noble marjoram very well
ground, crush therewith a hard boiled egg and a good slice of butter.
Then put therewith sugar, ginger powder, some cinnamon powder and
currants or what you want and so fill in the penis. Then put it on the
fire with some salt and skim it clean, leave it to boil until it is
tender. Then take some of the clearest broth and fat that the penis is
boiled in and some verjuice, cloves, pepper, ginger, cinnamon-powder,
plums and currants and lemons if you wish. Leave this together to stew
well until the plums and the lemons are almost enough, then put
therewith the penis. Leave additionally to stew until it is enough and
then serve. If you wish to stew the penis entirely white with the
plums and herbs, then leave pepper and cloves thereout, boil the plums
alone in some of its own broth, put over in the dish where the braised
penis is. You might also stew the penis with hot herbs [such as] mace
or nutmeg, ginger, cinnamon, pepper, lemons and some sugar and stuff
it so until perfect. Then you might not fill it with green herbs to
stew entirely white. When you stuff it brown, so might you add also
much bastard <daerin doen>.

As you can see, i'm not coming up with what "daerin doen" means. 
"Bastard", to my recollection, is a kind of wine, but "daerin doen"
seems to be further describing the object.

Thoughts?

Odriana

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