SC - Platina lunches and sources

[allilyn@juno.com]

Hauviette wrote:

>Will you be publishing your work?

No, but anyone who wants to is free to use it, for what it is worth.
>
>Hauviette,
>the linguistically challenged (and yes I have tried using online
>dictionaries, to my dismay)


I have yet to see the online dictionary that can deal successfully with a
heavily inflected language like Icelandic.

And just for fun, here is a fried chicken recipe from the younger Danish
manuscript (13th century):

Blomæth høns

Mæn sculæ takæ høns oc scaldæ thæm. oc lithæ thæm synder oc skæræ alt kiøøth
fra been. oc riuæ thæt smath. oc siuthæ the been. oc takæ thæm sithæn af
soth oc windæ kiøøth thær vm. oc strø thær puluær a. af cinamomum. oc læggæ
thæt sithæn i deegh thær gørth ær af hwetæ mial og slaghæn æg oc bage thæt
sithæn i smør æth smolt. thæt hethær blomæth høns.

Coated hens (well, chicken, I guess)

One shall take hens and scald them and cut them apart and cut all the meat
from the bones, and tear it into small pieces, and boil the bones. Then the
bones are taken from the broth and the meat is wrapped around them, and
sprinkled with ground cinnamon, and put this in a batter/dough made of wheat
flour and beaten eggs, and bake it in butter or lard. That is called coated
hens.

I have here two Danish interpretations of this recipe (Hans Veirup´s Til
taffel hos Kong Valdemar og Bi Skaarup´s and Henrik Jacobsen´s
Middelaldermad - actually many other than Grewe have done work on these
recipes) and they vary rather widely - one suggests shaping pre-cooked
chicken meat around the bones to resemble chicken legs, then wrapping them
in a pastry dough and baking them in an oven, the other suggests leaving out
the bones, adding egg and flour to bind the meat, then to form oblong shapes
that are dipped in batter and deep-fried.

Nanna