[Sca-cooks] Herbs & Spices in Viandier

edoard at medievalcookery.com edoard at medievalcookery.com
Tue Sep 22 11:27:30 PDT 2009



> -------- Original Message --------
> From: lilinah at earthlink.net
> 
> Currently i'm looking over the various Viandier mss on Thomas 
> Gloning's site. I've found a couple words on which i'd like some 
> clarification or opinions in the following:
> http://www.uni-giessen.de/gloning/viandier-sion.htm
> 
> nois muguetez -and- noys muguetez - is this nutmeg?

Yes, that's nutmeg.

> masit -and- massis - is this mace?

>From context ("fleur de canelle et massis") I think "massis" is mace.

In the corresponding recipes from James Prescott's translation of the
Vatican ms., he has mace for "masit".


"{5} bouilli lardé. Boully lardé. Prenez vostre grain, lardés et
metez cuire en yaue
et vin, et y metez cuire du masit ; sel et saffren qui veult."

5. Larded boiled meat.
Take your meat (understand that it is my meat or my venison), lard it,
put it to cook in water 
or wine, and add only some mace (with some saffron if you wish).

"{6} venoison.  Venoison de cherf fraiche. Parboullie, lardée au long
par
dedans ; puis metés cuire en autre yaue, et du masit et du vin grant
foison ; a la cameline. Et en pasté, parboullie et puis lardée."

6. Fresh wild red deer and roe deer venison.
Parboil it, lard it all over, add some mace and plenty of wine, cook it
well, 
and eat it with Cameline [Sauce]. Or, put it in a pie, parboiled and
larded, 
and eat it with Cameline [Sauce].

- Doc





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