[Sca-cooks] Help: Word Translation
t.d.decker at worldnet.att.net
Thu Jun 12 14:39:48 PDT 2008
OED gives Jussel as a general term for mince or hotch-potch. The particular
recipe at which you are looking, I would modernly call "bread dressing,"
which, if I used it to stuff a bird or something, would then be "bread
stuffing." You might translate this recipe to "a mince of bread in broth."
> I'll be teaching a class in redacting recipes in the next couple of
> weeks, and the recipe I've chosen as an example is from Two Fifteenth
> Cookery Books.
> The recipe is:
> Guissell. (Note: Taken from Douce MS.) Take faire capon broth, or of
> beef, And sette hit ouer the fire, and caste therto myced sauge,
> parcelly and saffron, And lete boile; And streyn the white and the
> yolke of egges thorgh a streynour, and caste there-to faire grated
> brede, and medle hit togidre with thi honde, And caste the stuff to
> the broth into the pan; And stirre it faire and softe til hit come
> togidre, and crudded; And then serue it forth hote.
> I have found the translations into modern English online, however
> the word "Guissełł" itself is not translated.
> Now I did find on Cindy Renfrow's website the following in her
> Iusselle, Iuschelle, Iussell, Jussel, Jossel, Jossle, Juselle,
> Gusschelle, and Guissell = The name comes from O.Fr. jussel,
> meaning juice or broth, and derives
> from Latin juscellum meaning
> soup. Some recipes contain fish roe; some use just breadcrumbs mixed
> with eggs and chopped herbs. This mixture is poured into boiling
> broth and stirred until it comes together as a mass. This is then
> taken up and served. A familiar modern equivalent would be
> StoveTop(tm) Stuffing.
> However, I'm concerned that translating it to "broth" is a bit
> misleading to the what this dish is. However, I'm not sure "stuffing"
> is appropriate either since it is not used to stuff anything with.
> Any suggestions?
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