[Sca-cooks] Salt fish recipes?-- I.E. SALTED (preserved) fish

[Daniel Myers]

--- Gretchen Beck <grm at andrew.cmu.edu> wrote:
> 
> --On Wednesday, April 30, 2008 11:31 PM -0400
> ranvaig at columbus.rr.com wrote:
> 
> > Could "aillie" and "ail" mean aioli?  I've heard
> > that mayonnaise isn't
> > period, I'm not sure if aioli is, but it could be
> > a precursor.
> 
> It's possible the two words have the same origin,
> whether or not they mean 
> the same. The Dictionary of the Scots Tongue
> (http://www.dsl.ac.uk) has, 
> s.v. Gansel
> 
>  [O.Sc. has gansell, from c.1470, used only in
> proverbial sayings and with 
> the orig. meaning of garlic sauce; Mid.Eng.
> gaunsell, ad. O.Fr. ganse 
> aillie , garlic-sauce, from ganse, some kind of
> sauce +  aillie , adj., from ail, garlic.]

That makes sense.  A lot of the names of dishes in
Middle English cookbooks are corrupted French.  I
hadn't made the connection between "gauncile" in TFCCB
and "Jance a aulx" (or ganse-ail) in Menagier. 
Thanks!

- Doc





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