[Sca-cooks] Chawettys

[edoard at medievalcookery.com]

I suspect the recipe in question is this one from Two Fifteenth-Century
Cookery-Books:

"vij - Chawettys. Take buttys of Vele, and mynce hem smal, or Porke, and
put on a potte; take Wyne, and caste ther-to pouder of Gyngere, Pepir,
and Safroun, and Salt, and a lytel verthous, (Note: verjuice) and do hem
in a cofyn with 3olkys of Eyroun, and kutte Datys and Roysonys of
Coraunce, Clowys, Mace3, and then ceuere thin cofyn, and lat it bake tyl
it be y-now."

If so, then they've got a transcription error.  It should indeed be
yolkys of eyron (eggs).

Roysonys of Coraunce are currants (a.k.a zante raisins).

- Doc



> -------- Original Message --------
> From: Cheri or Anne
> 
> 
> Greetings,
>  
> I've recently received my copy of A Noble Boke of Cokery from these guys
>  
> http://tudorcook.blogspot.com/
>  
> I'm translating one of the recipes for Chawettys and am stumped by two items.  If someone knows, please help.
>  
> Here is what the line says: ......"verpous, & do hem in a cofyn with olkys of Cyroun, & kutte Datys & Royfonys of Coraunce"......
>  
> 1) what is "olkys of Cyroun" - Oils of ???
>  
> 2) Royfonys of Coraunce - regular raisins?
>  
> Thank you,
> Anne