SC - Chicken usage

[Terry Nutter]

Hi, Katerine here, back from a week off the net.  Adamantius writes:

>> Butter occurs in custardy dishes reasonably often.  Grease does not.
>> The strong implication is that it was preferred in those dishes.
>
>I believe this is an inference, not an implication. It may be that
>butter was preferred over white grease for its flavor, but if I had to
>make a generalization (which I hate to do), I would still think that
>butter, as well as  some of the egg dishes, may have been associated
>with non-meat days, in the same way that many Jews generally avoid
>matzoh like the plague when it isn't Passover, and in the same way that
>fish dishes seem to be a bit less prevalent outside of the hundred or so
>fish days in the calendar year, in spite of the occasional custard laced
>with marrow and butter ;  ).

It's difficult to establish this for England.  Butter is rare in dishes
that call for meat, but not unheard of.  I also tend to believe that it's
a regional thing; I know that butter is immensely more common in 
spanish and islamic cuisine than in English, and my impression is that 
it's also more common in German.  Perhaps someone who knows those
cuisines better than I can comment on whether one sees it together with
meat.

Cheers,

- -- Katerine/Terry