SC - Re: Food Processors and the lists Opinion

[ChannonM@aol.com]

This is a first pass only, because there are several words I'm unsure of but
I can't follow up right now as I have a sick ferret in my lap so I can only
use the books withn reach of the computer :->

"Salad for carnival
Take liver, feet, lungs, peeled feet, sear and wash and put to boil with
salt as in the meat and then turn out liver and feet that cook more quickly,
and lungs leave to boil more, and slice making great roundels? and good veal
this way; if you want them boiled eggs and split them and make roundels? and
in  long the pieces of egg and lemons; always first wash lemons with water,
make round slices and then separate in half and make pieces cut strewn? in
this mode that is within the strength of the lemon and then sprinkle??
washed parsley, then put in little plates putting on it vinegar only not
salt and pepper."

whew! thomas you were right, this one is a challenge.  Here are the words I
have the most problem with in case anyone sans ferret wants to track down
more resources translations :->
Eden


quadretti - little dishes, roundlets, wreathes, or chargers per Florio
grandetti - greatened/enlarged per Florio
an frate - from "fratto" broken, bruised.. per florio
lucghi - typo for "lunghi"?
guincio - typo for "giunco" which can mean strewn?
zecchette - from "zacchera" splashed
___________________________________________________________
WARNING: Dates on the calendar are closer than they appear!

Eden Rain
raghead at liripipe.com
> Date: Tue, 05 Sep 2000 00:17:57 +0200
> From: TG <gloning at Mailer.Uni-Marburg.DE>
> Subject: SC - German salads & Insalata da carnovale
>
> > Here are some contributions about the translation Rumpolt's salads.
>
> Sorry, my syntax etc. got scrambled somehow ... ;-(
>
> Here is a recipe of penitence ... and a challenge for our Italian
> translators. The text is from the recipe book of a nun,
> Perugia, Italy,
> 1583-1607 (G. Casagrande, ed.: Gola e preghiera, 1988):
>
> 16 (7v) Insalata da carnovale
> Piglia fegatelli, piei, ventricchi, piei mondi, abrusscati, e
> lava e metteli a lessare con sale comme la carne e poi cava
> fegatelli e piei che si cocano più presto, e ventricchi falli bollire
> più, e trita facendo quadretti grandetti e vitella pure così; si
> volle ova sodi e spaccarli e fare quadretti an frate lunghi i pezzi
> di ova e limoni; senpre prima lava limoni con acqua, fa fietti
> tondi e poi spartele per mezzo e fa pezzuoli lucghi tagliati in
> guincio a quello modo che è dentro il forte de limoni e poi
> zecchette pretrosello lavato, poi mette in piatette mettendo aceto
> solo non sale e pevere.
>
> Have fun,
> Thomas
>
> ------------------------------