SC - Re: Goodbye (RANT)
Peldyn@aol.com
Peldyn at aol.com
Thu Apr 6 08:57:24 PDT 2000
In a message dated 4/6/00 9:39:50 AM Eastern Daylight Time, mermayde at juno.com
writes:
<<
In a pan greased with butter or liquamen,
In reading this line from the Armored Turnips recipe, I have to wonder
about the greasy quality of liquamen. I was not given to understand that
it was an oily sauce, more of a dark brown fermented fish sauce. Is
there sufficient oil in liquamen to make a grease substitute, or is the
reference talking about either greasing the pan or coating it with
liquamen?
Christianna
pondering the finer points of rotted fish
>>
I'm sure others will fill in if my memory is faulty here, but from prior
discussions of this I think I recall that we are dealing with a change in
definition over the years. Apicius did indeed mean a fish sauce when he used
the term "liquamen", but by the time we get to Platina, the term had come to
mean "fat", probably lard or similar animal fats. So, with that knowledge the
usage makes perfect sense! ;-) It's just confusing when you read the word in
various different manuscripts separated by the centuries..........
Ldy Diana
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