[Sca-cooks] Help: Word Translation

[Terry Decker]

>> 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?
>
> -- 
> Antonia di Benedetto Calvo

The term "crudded" in the recipe, which means curded, or in this instance, 
congealed.

Bear