[Sca-cooks] Help: Word Translation

[Antonia Calvo]

euriol wrote:

> 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.   
>
>
> However, I'm concerned that translating [guissell] 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.  
>
> 
>


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?

-- 
Antonia di Benedetto Calvo

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