SC - Roast beef
Christine A Seelye-King
mermayde at juno.com
Tue Jul 4 07:57:19 PDT 2000
"Cindy M. Renfrow" wrote:
> "Alander de beeff
> To mak alander de bef, take the clodde of beef
> Clodde is undefined.
Ooh! Ooh! I remember this one from school... if only I could remember it!
I recall beef clod being used in modern butcher's terminology, but
beyond the fact that it is a moist-heat cut suitable for stewing (I seem
to recall turning 35 pounds of it into gulyas once...) I can't remember
exactly where, on the animal, it lives. I'll see if I can find out.
On the subject of how alleged larks become alleged shortribs in just
under a century, I can think of two possibilities, offhand. One is
simply that a culinary meaning can easily change in 75-100 years (for
example, there no longer appears to be a supermarket butcher left alive
who remembers selling flank steak for London broil). Another can be
expressed in four words: "Georgian and Victorian Scholarship."
Adamantius
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Phil & Susan Troy
troy at asan.com
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