[Sca-cooks] Re: rice pudding & marrow

[Cindy M. Renfrow]

Hello!  Would you please provide definitions & citations of frams & tharmes
for the glossary?

Thanks!
Cindy

>Craig Jones. wrote:
>
>> What leads you to believe it is a sausage recipe, the only thing that
>> intimates that in the recipe is this line: "and so put it into the
>> frams, and boyl them as well before shewed, and serve them after a day
>> old".  I would assume that "frams" would be translated as frame so I'm
>> assuming a ramekin, placing the rice/spice/cream/suet goo in the
>> ramekin and boiling it until it sets.
>>
>> Maybe my brain is fried and I'm not understanding something... Where
>> does the sausage thing come from?  Please educate me Obi Wan
>> Adamantius...
>
>Reach out with your feelings, Drakey. Use the Source!
>
>Markham has about ten assorted sausage and pud recipes, overall,
>including a link sausage recipe which makes it pretty clear that farmes
>are cleaned intestines used as casings. Digby and Plat call them
>tharmes, IIRC. I assume there's somebody's regional dialect involved in
>the shift. Unless false teeth are involved.
>
>Anyway, there are a couple of these recipe which describe in more detail
>how you clean and fill the casings, and then some recipes which gloss
>over the process. This is one of them, "as before shewed".
>
>  Also the part about serving them after a day old is a bit of a
>give-away, although it's an easy one to miss if you haven't made
>sausages before. Suffice it to say it's a more common instruction in s
>sausage recipe than in a dessert recipe.
>
>A.
>
>--
>Phil & Susan Troy
>
>troy at asan.com
>
>"It was so blatant that Roger threw at him.  Clemens gets away with
>things that get other people thrown out of games.  As long as they
>let him get away with it, it's going  to continue." -- Joe Torre, 9/98
>
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