GLOSSARIUM - H
GLOSSARY

hamele
(140)
hamelenhersten
(41)
hamelenvleessce
(59)
hamelenvleessche
(36)

Hamel, bouten of vlees van een hamel, een gesneden mannelijk schaap.

Wether, leg or meat from a wether, a catrasted male sheep.

Stoofpot van schapevlees. Vergelijk ‘haricot’ of ‘halicot de mouton’. Het woord is afkomstig van het Franse halicoter: in kleine stukken snijden en heeft niets te maken met haricot = boon.

haricot, hericoc (French): a kind of stew. (French "halicoter": to cut into pieces).

Resin.

Hatelet: spicy meat preparation where a thin cut piece of meat is garnished with spicy herbes, rolled up and roasted on a skewer. Today "attelet" is a slender skewer, usually ornamented at the top, used decoratively, especially in serving garnishes.

Whortleberry, whinberry, blaeberry, bilberry or huckleberry.

Sourdough.

"Desem" is the Flemish word for sourdough starter. A starter is a bit of fermented dough that has the ability to raise or leaven breads. All starters contain yeast, as well as lactobacilli (as in yogurt) and a wide variety of enzymes. Sourdough yeasts come in many varieties depending on the location of the bakery and the climatic conditions and are different from standard commercial baker's yeast, saccharomyces oryzae, which is a monoculture of one variety of yeast grown in a laboratory to make bread dough rise as quickly as possible.
Desem sourdough is created by allowing organic whole grain dough to ferment, like wine, in a temperature controlled environment under very special conditions. When the desem is ready to use, it has the aroma of wine and contains a tiny amount of alcohol. It has the ability to raise about thirty times it's weight in bread dough, and it has a low pH, meaning it is quite acidic; not really sour but tart and tangy. When mixed into a batch of dough, the yeast creates carbon dioxide gas which inflates the ball of stretchy dough, while the lactobacilli and enzymes cause fermentation and partial digestion of the starch and probably the protein portions of the grain. The rising process takes approximately six hours and it is this slow fermentation which releases the flavor of the wheat, rye or other grain and creates the exquisite flavor and digestibilty of these loaves.

Isinglass: from Old Dutch "huizenblas", meaning sturgeonís bladder. A clear gelatine made of the air bladders of the sturgeon, used as a type of fining or gelatine made from fishbones used as a thickener.

Oven, niet te verwarren met de hedendaagse oven. In Nederlandse huizen uit die tijd waren geen ovens. Als oven fungeerde een taartepan, een pan met een opstaande rand waarop men een deksel legde. De taartepan zette men op een rooster boven het vuur en in het deksel legde men ook kooltjesvuur. Zo verkreeg men boven- en onderwarmte. In zo’n pan bakte men in de Nederlanden taarten en pasteien bij gebrek aan een oven. In recept 124 fungeert de vladepan als oven (zie vlayentop); in recept 134 een ‘eerden panne’.

Oven, not to confuse with contemporary oven. Few houses were equiped with an oven. One used a baking pan with a lid. The pan was put over a fire and on top of the lid hot coal was distributed in order to obtain heat from below and above.