SC - RE. OOP Question for the Australians

[Glenda Robinson]

James Prescott wrote:
> 
> At 13:09 +1000 2001-04-22, Craig Jones & Melissa Hicks wrote:
> 
> > A friend of mine found the following recipe from: Thomas Dawson (1596) The
> > Good Huswifes Jewell, Falconwood Press edition p7.
> >
> > To boile pigges feete and petitoes
> > Take and boyle them in a pint of vergice & bastard, take foure dates minced
> > with a fewe small raysons, then take a little time and chop it small and
> > season it with a little synamon and ginger and a quantity of vergice.
> >
> > His question:  what are petitoes?  Are they potatoes?  White potatoes?
> > Sweet potatoes?
> 
> Check the OED under "pettitoes", which gets nearly a column's worth
> of print.
> 
> "The feet of a pig, esp. as an article of food; pig's trotters; in
> earlier use the word seems to have included the heart, liver, lungs,
> etc., not only of the pig, but of calves, sheep, and other animals."

In general usage until the early 20th century or so, they refer to the
slightly smaller, less meaty, front feet, as opposed to the rear feet,
which are the trotters. At least, so says Malachi McCormick.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com