[Sca-cooks] Help: Word Translation

[Antonia Calvo]

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
-----------------------------