Harleian MS. 279 (ab 1430) - .lxxxxiiij. Tenche in bruette After some debate, I placed both interpretations from Two fifteenth-century cookery-books : Harleian MS. 279 (ab 1430), & Harl. MS. 4016 (ab. 1450), with extracts from Ashmole MS. 1439, Laud MS. 553, & Douce MS. 55 Thomas Austin for tench in sauce or broth on the same blog post. My reasoning for this is that there is more similarities than differences between the two. The Tenche in Cyueye includes onions which the Tenche in Bruette does not. The Glossary of Medieval & Renaissance Culinary Terms defines cyueye in the following way: cive, civey(e), ciuey, cyuey, ceue, cyueye = Ragout or stew (possibly derived from a word meaning 'onion' (Plouvier). (Viandier) - Among other modern usages, this is probably a derivative of civey, which was at one time named for, and characterized by, the possibility of thickening a sauce with finely chopped onion, cooked till very soft. Some medieval rec
Welcome to Give it Forth: Adventures in Medieval Cooking. In the SCA (Society for Creative Anachronism) I am known as the Mistress Bronwyn ni Mathain, Shire of Winged Hills, Barony Flaming Gryphon, Midrealm.