SC - Roast beef

[Philip & Susan Troy]

"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  
- -- 
Phil & Susan Troy

troy at asan.com