SC - re: Welcome to Donal

[Mordonna22@aol.com]

And it came to pass on 11 Jul 99,, that david friedman wrote:

> >TOÑINA EN PARRILLAS -- Tuna on the Grill
> >Source: Libro de Guisados (Spanish, 1529)
> >Translation: mine
> >
> >Take from the tuna from the forward part of the belly, well cleaned; and
> >anoint it with oil, and also anoint the grill and set it to roast over a
> >few coals; and anoint them little by little with oil and afterwards make
> >your sauce with water and salt and oil, and orange juice ...
> 
> This raises two questions:
> 
> 1. By 1529, I'm pretty sure the sweet orange had gotten to the Iberian
> peninsula. Do the recipes make any distinction between the old sour orange
> and the more recent sweet orange?

All of the recipes that I have seen appear to use sour oranges only.  The 
references are to oranges (naranjas) and orange juice (jugo de naranja) 
without any kind of modifying adjective.  This applies not only to the 
1529 _Libro de Guisados_, but also to the 1599 _Arte Del Cozina_, 
although I have not read the latter as carefully, since it is a much longer 
work, and is not my main focus.  In many recipes in both sources, 
orange juice is suggested as an alternative to other souring agents such 
as verjuice, vinegar, and lemon juice.
 
> 2. When are you planning to publish and/or web your translation of the
> Libro de Guisados so that the rest of us can get our hands on it?

Well, first I need to actually *finish* the translation.  Then I must give it a 
decent polishing.  Some of the recipes I have sent to this list are quick-
and-dirty translations that I've done on the spur of the moment -- 
accurate enough to redact from, but not carefully worded as I would like 
a final draft to be.

> If you don't want to publish it, I will be happy to include it in my collection.

I would be greatly honored.

> David/Cariadoc
> http://www.best.com/~ddfr/

Brighid


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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