[Sca-cooks] The Bell of a Hog or Sheep

[David Walddon]

The capital letter is very hard to read. 
Looking at the stemma I think that Emilio is correct in the "B" being a "K" for "Kell" or caul. 
Although "bell" as anything that is hollow works in the case of this recipe since you are stuffing things into it. 

This reference from George Gascoigne, The Noble Art of Venery or Hunting(1575) "stones are called his doulcets, and the caule about his paunche is called his Kell." would also confirm the use of "kell" for caul. 

Thanks all for your help. 

If anyone finds a recipe for the oink let me know! 

Eduardo 

PS - more questions are sure to follow in the weeks, and months, to come. 


On Sep 19, 2011, at 12:45 PM, Sam Wallace wrote:

> Eduardo,
> 
> Is there any way you can extract the image of the word "bell" from the
> originals? Is it possible to see the entire sentence, either in its
> original form(s) or in transcription? The answer to this kind of
> question often relies on context. I suspect the word you are dealing
> with is a abbreviation of "belly" (in which case I would look for a
> line above or after it or something similar). At this point, what I
> have found for "bell" as a noun do not seem remotely to have to do
> with either sheep or hog except for the noise they make (as in
> "bellow"). If so, I wonder if you have uncovered a recipe that
> actually makes use of the pig's oink.
> 
> Guillaume
> ******************
> 
> So I am working on a critical edition of a cook book at the moment and
> have decided that I need to footnote (for less experienced readers)
> the phrase "the bell of a hogge or sheepe".
> ...
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