[Sca-cooks] Help: Word Translation

Antonia Calvo ladyadele at paradise.net.nz
Thu Jun 12 15:00:08 PDT 2008

Terry Decker wrote:

>>> 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.
>> Am I missing something here?  It sounds like a broth to me, or, if 
>> you like, a soup.  Why would you call it a stuffing?
> The term "crudded" in the recipe, which means curded, or in this 
> instance, congealed.

Same question.  If it's solid(ish), it could be scrambled eggs and bread 
or savoury bread custard, but what does that have to do with stuffing?

Antonia di Benedetto Calvo

Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus

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