[Sca-cooks] Noty or Notye

[Daniel Myers]

On Jan 31, 2005, at 11:30 AM, Micheal wrote:

> Greetings
>  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 know 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 ben 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, & the 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, & frye 
hem vppe in grece; plante ther-with thin mete & serue forth.
[Two Fifteenth-Century Cookery-Books]

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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