[Sca-cooks] Saucy Thoughts

[Terry Decker]

Read the translation a little closer.  They are listed in the line above the 
one that begins "cardamom, " so they haven't been dropped from the 
translation.  I also missed them at first glance.  It is a typographic 
optical illusion.

Bear


> Hi all,
>
> Emm, the translated recipe missed a couple of spices. the first non-Latin 
> line lists naghle (mod. nejlikor=cloves) and the next begins with muscat 
> (mod muskotnöt= nutmeg)
>
>
> --- On Mon, 5/16/11, Euriol of Lothian <euriol at yahoo.com> wrote
>
>> Recip VI
>> Quomodo temperetur salsum
>> dominorum et quamdiu durat.
>> Man skal takæ gørfærs naghlæ, oc
>> Muscat, cardemomum, pipær, cinamomum thæt ær kaniæl, oc
>> ingifær, allæ iæfn
>> wæghnæ, tho swa at kaniæl ær æm mykæt sum allæ hinæ
>> andræ; oc slyk tu stekt
>> brøth sum allæ hinæ andræ, oc støtæ them allæ samæ,
>> oc malæ mæth stæk ædykæ oc
>> latæ I en læghæl. Thæt ær hærræ salsæ, oc ær goth
>> et halft aar.
>> English Translation:
>> Recipe VI
>> How to prepare a sauce for the
>> lords and how long it lasts.
>> One takes cloves and nutmeg,
>> cardamon, pepper, cinnamon – that is canel – and
>> ginger, all in equal amounts,
>> except that there should be as much canel as all the other
>> spices; and add
>> twice as much toasted bread as of everything else, and
>> grind them all together,
>> and blend with strong vinegar, and place it in a cask. This
>> is a lordly sauce,
>> and it is good for half a year.
>
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