[Sca-cooks] Help: Word Translation
ldyannedubosc at yahoo.com
Fri Jun 13 15:38:23 PDT 2008
Sounds like "Dressing" to me. You know, that dish that isn't stuffed into
the bird, but served as a side dish.
Lady Anne du Bosc Known as Mordonna The Cook
Mka Pat Griffin
mka Montgomery, AL
"To stay young requires unceasing cultivation of the ability to unlearn old
falsehoods." From The Notebooks of Lazarus Long by R. A. Heinlein
From: euriol [mailto:euriol at ptd.net]
Sent: Thursday, June 12, 2008 10:02 AM
To: Cooks within the SCA
Subject: [Sca-cooks] Help: Word Translation
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
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
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.
More information about the Sca-cooks