SC - Parchment, Hungarian, Titles, A Quest, and a Reminder

[Robin Carroll-Mann]

And it came to pass on 18 Jan 98, that david friedman wrote:

> At 8:48 AM -0600 1/18/98, Elise Fleming wrote:
> 
> >It would be an interesting research project to look
> >through European cookery books for recipes "in the XXX manner" and see
> >what one could hypothesize.
> 
> But risky. There is a period Portuguese cookbook with a recipe for
> "Moorish Chicken." One of the ingredients is bacon.

The "Libro de Guisados" has a recipe for Moorish Eggplant which calls 
for the eggplant to be fried in bacon fat "or sweet oil, because the 
Moors do not eat bacon."  Sounds like a deliberate substitution 
of a preferred but inauthentic ingredient.  I can easily imagine a 
subsequent printing of that recipe which omits the comment about 
using oil.

It's always risky to study a cuisine secondhand.  Consider how many 
Mexican and Chinese dishes have been modified (or invented!) in the 
US.  Personally, I'm still trying to understand the genesis of 
a recipe for "Jewish Cornbread" with diced bacon I found in a 
1970's-era community cookbook.  I can only guess that the contributor 
got it from a non-observant Jewish friend, and was did not realize 
that it could not be a traditional Jewish recipe.

Lady Brighid ni Chiarain of Tethba
Barony of Settmour Swamp, East Kingdom
mka Robin Carroll-Mann *** harper @ idt.net
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