SC - Re: Translation Help {LONG}

[Ann & Les Shelton]

>I'm guessing "Lengue" is tongue, and there are a few roasted meats lying around, such as Signale, Quaglie {quail?}, Anatre, and Zonchata that remain unidentified.   John >
 
>Where in the source do these occur?  Yes Lengue is almost certainly tongue, but I'd like to see the context in which the terms are used.
Adamantius  >

>quail & tongue you have right.  Anatre = ducks. Zonchata I would guess to be a variant of gioncata or junket.  but Signale completely baffles me, nothing in any of my sources other than the obvious signal which is not a food, can you post the full text on this, or the surrounding titles?   Eden  >

In a section of Scully's new book, he posts the menus for 5 feasts. 
Three are identified as to the occasion, such as the Convito de lo
Archiepiscopo de Benevento, while the others are anonymous. Scully notes
that the scribal hand that wrote out these menus appears to be the same
one that wrote the first 76 recipes in the Cuoco Napoletano, so he's
confident that these are true menus for mid-15th feasts in Naples. Of
particular interest is the fact that specific quantities of each dish
per platter or person is specified for many items.

Having said all that, the %#%$! doesn't provide a translation of the
menus, leaving it for amateurs like me with no knowledge of Italian to
try to hack my way through.  Scully's glossary only covers dishes in the
Cuoco Napoletano, so if there's something in the menus that's not in a
recipe in the C.N. you're out-of-luck.  The first only has 7 courses and
17 total dishes, the rest are more along the lines of 20 courses and
50-70 dishes {I'm only halfway through the 3rd menu}.

To try to answer Adamantius and Eden's questions:  the menus are
strictly in outline form, mostly divided into courses. No other
information is provided.  The "Lengue" appears under a heading of
"Sallato," which Scully identifies as "salted (spiced) or preserved
meats."  You get 2 tongues per platter in case anyone is keeping score
at home.  Something like "Capo De Latte In Tace" is all the information
you receive.  "Anatre" appears in the 2nd menu under Course 16, Rosto
Grosso, along with Pipioni {pigeon}, Pollastri {cockerel} etc., so it
seems at home.

I might have an explanation for the "Signale." It appears in 2nd Menu,
Course 8, under Rosto Minuto, at the bottom of the following list:

Rosto minuto

8.  Pollastri, 6  {6 cockerels}
    Pizoni, 6  {6 pigeons}
    Quaglie, 6  {6 quails}
    Tortare, 6  {6 ?  Another word for Eden to play with}

    Cervo   {stag}
    Signale

9.  Cirvello Vestito {sausages}

In looking at it more closely, there is a space in the manuscript
between the Tortare and the Cervo.  Could it mean that there is going to
be some sort of processional or showy entrance for the stag {a signal or
sign}?

Your solution for Zonchata works.  It shows up twice in the 2nd menu. 
First, in Course 13 as Zonchata In Tace {cleaved or chopped up junket},
served alongside Cerase In Confetere {candied cherries}.  It then
returns in Course 21 as Zonchata, Una Per Homo along with Amandole
Fresche Cum Zucaro He Aqua Rosara {almonds with sugar and rosewater}. 
So, it appears to be a dessert-y dish.

Thanks for your help.  As noted, I'm only halfway through the 3rd menu,
so I'll be glad to send Eden any further questions.  When I get it
finished, I'll post it to the list {in stages} for further review and
corrections.

John le Burguillun