SC - Re: Baconn'd Herring - long

[Phil & Susan Troy]

Cindy Renfrow wrote:

> It is in the section I'm currently proofreading for the Le Menagier page.
> Here is the section so far:
> 
> [p. 194]
> 
> POISSON DE MER RONT.
> 
> Poisson de mer ront en yver, et le plat en esté.

Hmm. I vaguely recall hearing something to the effect that the Eileen Power
translation of Le Menagier was not a complete edition containing the enitre
book. This is actually the first time the idea has been borne in one me
factually...the section on salmon (and that area is the first place I looked)
simply isn't there. 

On the other hand, I did think that Scully's translation from Le Viandier
might have been close to the mark in most respects, Le Menagier having copied
several sections of his text almost verbatim from Taillevent.

Unfortunately, we seem unable to resolve the central question of whether
baconn'd fish are cured and/or smoked like bacon, or simply studded or larded
with it. Depends on who you talk to. 

Shoulda known this topic would come up: we were watching "The Court Jester"
for the 9,874th time recently, and my seven-year-old has been singing the bit
about those tangling with his derring-do, winding up at the angle that herring
do (they hold their heads like _very dead_ her-ring do...) much of the day... .

Adamantius   
- -- 
Phil & Susan Troy

troy at asan.com
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